Fennel, onion & goat's cheese tarts

This week has been quite the Twilight episode.

If you live in Australia, you no doubt heard about Melbourne's exciting encounter with a super cell storm - I, like almost all Melbournians, have never seen anything quite like it. I was fortunate enough to get home a mere five minutes before the skies turned a midnight black and everything became silent - and not that 'all is calm, all is right' silent, that eerie 'something terrible is a-comin' silent. It wasn't long before a strange helicopter whirring sound enveloped everything and then BAM. A huge ball of ice hits the kitchen window. BAM. Another smashes into the roof. BAM. BAM. BAM. BAM. BAM. You get the picture. Most of the hail was passion-fruit-sized and it's destructive fury was indescribable.

The entire CBD was in knee deep water and snow, every street closed down, every tunnel and most highways. Large building roofs collapsed, shopping centres flooded and it even began to rain inside cinemas. It took over 10 hours before people could drive home, if their cars hadn't washed away or been punch-holed that is. Truly freaky stuff.

Well that was on Saturday, and it's now blue skies and sunshine all the way. You gotta give Melbourne Weather a hand, he keeps it fresh.

ease: 5/5.
prep time: 1 hour (includes chilling time).
cooking time: 30mins.
total: 1hour & 30mins.

taste: 4/5. Crusterific!

Surprisingly, what I loved most about this dish, was it's perfect crust. I don't think I will use any other for savoury tarts from now on it was that great.

The filling is subtle, I was actually hoping for a stronger aniseed flavour from the fennel, but it strolled modestly with the onion and egg filling, all taking equal flavour portions. The goat's cheese should be mild, I went for a slightly more pungent one and it added too much bitterness to this delicate tart - something creamy and slightly salty would be perfect. Hubby loved this more than I did.

would I make it again: Yes.


recipe: Fennel, onion & goat's cheese tarts

Raspberry & chocolate muffins

There must be some sort of sign saying 'Spiders Welcome', because in the last 24 hours alone I have had three spiders move in, the worst of which was a white tail above my kitchen window. My husband had to escort them off the premises as I only allow Daddy Long Legs to stay (as long as they don't come near me).

Aside from unwanted guests of the arachnid variety, life has been pretty mellow. My father and brother were kind enough to stop by, eat and then run, but not before grabbing a brown paper bag filled with these ruby flecked beauties you see above and below.

When I am expecting guests I tend to make two sweet options just in case one doesn't appeal. And it's fortunate I did that, as the Blackberry-Balsamic Brulee I made for dessert was a little lacklustre and these modest but charming muffins saved the day and everyone left happy.

My photographic ability really doesn't do them justice, not in the slightest. I urge you to give them a try - and feel free to use whatever type of chocolate takes your fancy, I'll end up trying all three shades I'm sure, any excuse to make another batch.

ease: 5/5.
prep time: 15mins.
cooking time: 25mins.
total: 40mins.


taste: 4.5/5. McDreamy Mr. Muffin.

Oh my goodness, these would have to be in my top 3 muffins of all time at least. They are best when still warm from the oven.


The sugar crusted top is divine and crackles beneath your teeth as you dive into it's incomprehensibly moist and soft middle. The cake itself is sublime - the perfect texture and base to build upon.
The chocolate (in this instance I used milk as hubby prefers it, but IMO definitely go for the dark chocolate, it would elevate this to luxurious rather than just indulgent, white would also be interesting) is firm but also velvety liquid, it's silken sweetness softened by the juicy, tart raspberries which give it zing and pizzazz.

A perfect pairing enveloped within a perfect muffin. Bliss!

Next time I would use dark chocolate and increase it to 150g as I was wanting more cocoa goodness. Even though I only cooked these for 25mins, they were a touch overdone, so check from the 20minute mark. This recipe made 10 muffins.

would I make it again: Yes. Might have to get myself a copy of Bourke Street Bakery if the other pastries are anyway near as good as these muffins.

recipe:  Raspberry & dark chocolate muffins

Chicken paillard with fresh fig & goat's cheese salad

I feel like I am still falling down the rabbit hole.

Life has suddenly changed and yet is still the same. Small things like doing the food shopping are tinged with melancholy and sadness, as like every detail of my life, they are no longer shared with my dog. There is no happy face in the window when I come home, nor is there one buried in my shopping bags searching for a treat.

Everything is a little darker today as hubby had to return to work, meaning, for the most part, I would be alone today. I don't like how it feels. Just when you think that perhaps it might be getting better, that boulder of heavy grief weighs you down, reminding you that you are still carrying it. I know that with time, it will gradually be worn down enough to feel happy again, but it's something I will carry with me for life, because I just loved him too much. He will be forever engraved on my heart - it will continue to love him with each beat, until the last one reunites us.

Cooking was something I have been putting off as we always did it together - he was never far from my side when food was involved. My husband, bless him, tried to be the cook, but it's just not something he enjoys doing, so most days we have had late lunches from cafes, and then very late cooked eggs, and perhaps only one or two dinners (not including the wonderful meals my mother dropped off in the first few days to help us stay nourished). I feel it's time for me to get back into the kitchen, as hard as it will be, but someone needs to do it because I'm getting a little bored of eggs (sorry sweetie :).

ease: 5/5.
prep time: 3mins.
cooking time: 15mins.
total: 18mins.


taste: 4.5/5. A flavour parade in your mouth.

Hubby even suggested there might be too much flavour, but nonetheless he thoroughly enjoyed this dish.

I substituted the blue cheese for an goat's cheese marinated in olive oil, peppercorns and thyme as I didn't want the figs to be overwhelmed by a bitey blue.

would I make it again: Yes.

recipe: Chicken paillard with fresh fig salad & blue cheese

Peanut butter chocolate fondant with salted butter caramel ice-cream

“Love is just a word until someone comes along and gives it meaning.”

My whole life I was adamant that I would marry my first boyfriend. This certainty caused some jibbing from my relatives, but I stood firm and stuck to my guns.

When I graduated school at eighteen and started University, my father allowed me to start dating. For around the first six months of 2004 I didn't meet anyone I was interested in. Eventually, as most of my girfriends started getting boyfriends I decided to go on a few group dates, even though I didn't feel like any of the boys in question were 'right for me'. As you can imagine, after a couple of first dates, I had not wanted to have any second dates.

Eventually and unexpectedly, I got an online message from a boy, we exchanged email addresses' and spoke over MSN for a week. We got along well, had the same morals and plans for our futures and we both found each other attractive (thanks webcam) - but this was all online. After one week, we both decided that there wasn't a point continuing the online friendship, as nether of us were interested in just-being-friends - so we arranged our first date. As my father is very traditional, the boy in question had to come to my house to meet my father before taking me out for lunch. Luckily, he was fine with it and our date went well. And it was on this date that I finally wanted to go on a second date. And a third. And a fourth - you get the picture. Almost 6years later we are still together (married), still happy and still chatting to each other on MSN/Google Talk - sometimes when we are sitting on the same couch, on our respective laptops.

As you know, Valentine's Day is coming up. It's not something we really celebrate any more and on this particular one we are just having dinner with my father and his partner. But I thought I would dedicate this fondant to my darling husband who makes my life sweeter every day - and the ice cream to myself, for being a kick-ass wife :). 

P.S. I ate the last one while you were at work, sorry :)

I chose to make David Lebovitz's Salted butter caramel ice cream rather than the one included in the Gourmet Traveller recipe.

For the fondant:

ease: 4.5/5.

prep time: 1hr & 30mins.

cooking time: 18mins (almost 3x longer than the time stated in the recipe).

total: 1hr & 48mins.

taste: 5/5. Restaurant worthy.

When hubby tried this he exclaimed 'It's almost as good as Chef Terry's - I couldn't have asked for a better compliment. I have made quite a few fondants before but nothing has measured up to this lil beauty. Now, how shall I even try to describe it's deliciousness with my inadequate words...

First off all you have the lovely, crackled crust that yields ever so willingly beneath the spoon's eager edge. Its chewy crispness gives way to moist, spongy cake which alone is divine, before finally, that impressive lava flows into your mouth with its chocolate sensuality and peanut butter delight. This dessert is now my 2nd favourite ALL TIME chocolate dessert - Triple Chocolate Praline Tart came close to losing it's crown.

Upon reading another blogger's trial of this dish I made a few changes.

• I increased the peanut butter by 20g. I chose to use smooth peanut butter, but I would recommend crunchy as I think that those tiny chips of peanuts would only add to the experience with their crunchy texture.
• I increased the chocolate by 50g.
• I left out 1 cup of whipped egg whites.
• I cooked this for 18mins.

would I make it again: Yes.

recipe: Peanut butter chocolate fondant with salted caramel ice-cream

For the ice cream:

ease: 4/5.

prep time: 30mins (to chilling stage).

cooking time: 10hours (includes all chilling)

total: 10 hours & 30mins.

taste: 4.5/5. All hail the Ice-Cream Queen!

Hands down this is the best ice cream I have made, and probably the best I have tasted. I was sneaking spoonfuls of this baby while it was STILL CHURNING - that was the extent of my willing to wait for it, and the real kicker - I don't even like ice-cream much.

As A so kindly commented, 'I wish C (me) was my wife, I will turn gay for you if you cook like this for me'.

This ice cream so soft, and whisper light that you will think your taste buds have been touched by heaven. The flavour is incredible, so much depth, so much character yet so polite. The caramel is divine and the quaint nuttiness paired with the subtle saltiness is inspired. This ice cream is worth the price of David Lebovitz's book alone (and yes, I have the book).

Should I have been brave enough to let the caramel darken further - Yes, it would improve on the already awesome flavour. I didn't add the praline, but I can guess it would also improve it.

I was glad that I finally found something worthy of my imported French Salted Butter - definitely use the good stuff in this.

I was rushed on time so it only got 6 hours in the fridge before heading to the ice cream machine, and due to the hot weather it took twice as long to be ready, before only making a short pit stop back to the freezer for 30mins - so it tend begin to melt as soon as the scoop touched it, but no one really cared. It is a soft ice cream, but that's what I prefer.

would I make it again: Yes.

recipe: salted butter caramel ice-cream

Orange, passion fruit & poppyseed muffins

I am one of those people who need something to sweeten the deal.

Being someone who takes an obscene amount of pleasure in eating, the best reward I can think of has to be edible. Today, to motivate myself to tie up my sneakers and actually participate in something close to exercise I chose to bake some yummy muffins that would be warm and ready for me upon my breathless return.

ease: 5/5.
prep time: 17mins.
cooking time: 38mins.
total: 55mins.

taste: 3/5. The poppyseed was too poppin'.

I was hesitant to pour my 1/2cup of tiny onyx beads into the batter mix, but I stayed true to the recipe and proceeded - with my first mouthful, once the lemon-y tang from the sweet, viscous icing had subsided I anticipated the gorgeous acidic tropical tang from the passion fruit and orange to come through, but they didn't. All I got was the crazy crunching of the poppyseeds which seemed to make up 90% of the muffin. With each mouthful my heart sank - if I were blindfolded I wouldn't even guess these muffins had orange or passion fruit - only the lemon icing and poppy-base.

If you want to give these a go - because they do truly look gorgeous on the original post - I would decrease the poppyseeds to 1/4cup to let the fruits shine.

would I make it again: No.


recipe: Orange, passion fruit & poppyseed muffcakes

Honey & cinnamon frosted banana cupcakes

I'm baaaaaack.

As Johnny so frighteningly discovered, 'All work and no play makes Jack a dull boy,' this proverb became R's and my motto last Sunday night after realising how wonderful it is to actually get out of the house, without our laptops, and relax in a new surrounding (Chateau Yering was where we had this revelation FYI).

That night, whilst laying in bed waiting for the elusive Sleep Fairy to come (tardy b*tch), we both decided that we would go to New Zealand the coming Friday, which would coincide with the Australia Day weekend, allowing us to miss only four rather than five days of work (being self employed this means we lose less $$).

The next morning I spent the entire day figuring out how much we could do in 6 days, what I didn't realise was how bloody big New Zealand is, and that driving from Auckland to Queenstown and back again was never going to happen in 6 days if we actually wanted to get out of the car.

Anyway, to cut a long story short - that's for you R ;) - I managed to figure out an awesome, if I say so myself and I do, itinerary that allowed us to see and do a lot in Queenstown, Bay of Islands and Lake Taupo. Having just returned from our most spontaneous holiday yet, I wish I could do it again this weekend, it was THAT much fun.

1.Queenstown, 2 (fur seal) ,3,4. Milford Sounds.

For all those who haven't been to New Zealand, especially you Australians, get your butts down there because it really is a beautiful country. I thought I would show you a few happy snaps from the trip, even though I was too busy actually doing stuff to take proper photographs.

 

1. Aratiatia Dam. 2. Aratiatia Rapids.3.Huka Falls. 4. Huka Lodge.5. Milford Sounds Stirling Falls.

The reason I am making these cupcake today is all thanks to my father. When he happily accepted my request that he baby-sit our dog and our house, I bought him a few things to eat. Upon returning I found out that he ordered pizza every night and had only depleted our food stock by ONE banana, that's right, ONE banana. As you can imagine, the fruit bowl, or rather the newly appointed fruit cemetery, was filled with fruit long dead and those nearing it's pearly gates. The bananas had to be used first lest they become zombies, and tomorrow, I will show you what I did with the fading peaches.

1. Lake Taupo. 2. 90 Mile Beach. 3. Cape Reinga. 4. Nevis Bungy. 5. Puketi Kauri Forest. 6, 7. Karapiti (Craters of the Moon).

ease: 5/5.
prep time: 12mins (make icing whilst muffins cook).
cooking time: 25mins.
total: 37mins plus cooling time for muffins.

taste: 3.5/5. This is a case of the icing killing the dull cake.

Let's start with the cake; it was very moist with a wonderful chewy, golden exterior, although I do think 25mins was a touch too long. The small chunks of yellow flesh help to remind you that this is a banana cupcake, otherwise the flavour is quite nondescript. Even my small, 1/2tsp of cinnamon added to the batter got lost in the final result. Therefore, as a solo act, it isn't memorable.

Now onto the icing on the cake; by itself, it's billowing, peaks speckled with cinnamon and naughty nutmeg (I added 1/4tsp) are as light as air and dissolve in your smiling mouth. I was a little sad that the gorgeous, clover honey courtesy of New Zealand was washed away by the icing sugar's saccharine supremacy but as an icing, it was lovely.

However, when icing met cake, icing dominated cake into submission.
Despite my caution to smear to less than 1cm height, all I could taste was icing, with bland, cakey chunks occasionally popping up through the icing cloud. It became an icing dictatorship - no banana overthrow allowed.

Overall, as a once a day treat with a cup of tea to wash it down, it would be nice, eaten alone and more than once = sickening for moi.

would I make it again: No - too sweet and not enough banana flavour for a banana cupcake.

recipe: Cinnamon & honey frosted banana cupcakes

Molasses cookies

Ginger, cinnamon, cloves, nutmeg, cardamom - if I could create a royal family of spices these lucky five would reign supreme, with cinnamon as King and cardamom as Queen - the other three; their loving, complimentary children.

What I love most about this brood is not only their talent to turn every sweet into something beyond comforting, exciting, enticing and drool-worthy, but their ability to do the same to the savoury side. Now, I don't eat meat any more (not since my Play School watching days, and right before my X-files ones started), but my husband does, and whenever I cook him up some ginger chicken, or pork with cloves, even cinnamon dusted lamb, it more than often results in two thumbs up and a very, very dirty face (fingers often included). Plus, their heady, fragrant aromas and pretty neutral shades also score points (as well as their eligibility as possible alternative children's names - Ginger was my favourite cast-away). The gathering of one or more of these spices are found very frequently in Christmas cooking, after all, it's only right the the Royal Spice family be the stars of that wonderful time of year.

Whenever I strike gold with a recipe that involves more than two of these tasty family members, it goes straight into my recipe pile, nudged towards the top. I am oh so glad freakishly happy I found this recipe as it means my search for a soft, crispy, gingery, Christmas-y spice cookie is finally over. Now, onto my next cookie hunt; the notoriously hard-to-get-right Chocolate Chip Cookie.

ease: 5/5.
prep time: 14mins.
cooking time: 23mins for 3 rounds of baking.
total: 37mins.

taste: 4.5/5. Thanks to these bad boys I now have a cookie-addiction. My husband had to stage an intervention last night as I ate my fourth consecutive cookie in 3minutes flat.
They are my dream texture - a slightly crispy outer layer revealing cakey crumbs leading to a glorious, dense, chewy, moist centre. The spices give it a Christmas feel making it the perfect night-cap cookie. Everything is perfectly balanced - no spice tries to best another and although the molasses is the leader, it is clearly a team effort with no one taking the praise alone. It is a sweet cookie but not enough to warrant washing it down with water straight away.
I used a touch less brown sugar and they were still sweet (I also skipped the icing).
I'm not sure what 3/8 of a cup looks like so I used 1/3 cup - and it was just right, any more and it would have been too strong a molasses flavour for me.
I experimented a little with cooking times and I found 5mins50seconds yielded my favourite cookie - firmer than the 5minute and moister than the 6min05seconds.

would I make it again: Yes - when I am clean-and-cookie-free for at least two weeks.

recipe: Molasses Cookies

Vanilla semolina puddings with cinnamon & raspberry compote

Although the dust has long since settled; crinkled fragments of wrapping paper torn in excitement have been thrown away, and the fallen Scrabble bocks and Jenga bricks, previously used to pass time from last year to this one have returned to their rightful boxes, I have not yet managed to 'return to schedule.'

Hubby went back to work on the 2nd of January, I however, have chosen to languor in the house, in cotton maxi-dresses, ordering groceries online so that I don't have to drive my car and actually do something. The chores still get done, eventually, but I am having trouble letting go of my holiday laziness. On the positive side, I have managed to do a lot of reading, napping and television watching, all of which get neglected when I am working and being 'productive'. On the downside, my physical appearance has taken a bit of a downturn and I am a little, dare I say it, bored.

This morning I decided that today would be my last day of nothingness - tomorrow I shall be 'back to work' at my computer, staring at stockmarket charts with my dog sleeping happily at my feet. I sometimes get stuck in my office, eyes glued to the screen, which diminshes the time I have to make soemthing to eat and most often this leads to grabbing 1-minute or less snacks such as nuts, fruit, muesli bars, crackers, chocolate etc - not excatly filling or super nutritious food to last me an entire day.
So I set aside an hour today to prepare tomorrow's snacking menu. Seeing as though I had time, I thought I'd make something today to spoil myself with tomorrow, and nothing helps me relax as much as eating semolina; a childhood favourite.

This recipe which include raspberries, a Summer favourite, looked perfect, and I could make enough to  help myself to seconds as well as share some with family.

ease: 5/5.
prep time: 2mins to get milk mixture and raspberry compote on the stove.
cooking time: 16mins to cook semolina and put into pots (add more time if you wants yours chilled).
total: 18mins.

taste: 4/5. I tried these both hot from the stove and chilled from the fridge - I much preferred the oatmel-esque comfort the hot and steamy variety gave me - when chilled its flavour is dulled and the texture too gelatinous. When warm, the vanilla flecked innocent, creamy semolina is corrupted wonderfully by the punchy, vibrant raspberries. Without the gutsy raspberries it would be too timid for my palate. Together they form a yin-yang of deliciousness.
I added one teaspoon of cinnamon to the semolina and it gave it only the slightest hint of woody-warmness.
It was also a little sweet for me so next time I would decrease the sugar by 20g or so.
I would also double the amount of raspberry compote as by the time I had reached the lower third of my glass they ruby fruit was gone and it became a little banal.
I also had to add an extra 4 tablespoons of semolina to thicken it up.
Whilst I loved this, hubby couldn't eat more than a spoonful as he doesn't like the texture of semolina, poor thing never got to experience its greatness as a child, and now cannot warm to it as an adult - so more for me:).

would I make it again: Yes.


recipe: Semolina puddings with cinnamon and raspberry compote

Peppered apricot & apple

Larry (from Curb Your Enthusiasm): Can I tell you something about apricots? 1 in 30 is a good one. It's such a low percentage fruit.

Growing up I spent a lot of my youth running from my parents car to my grandmother's door as fast as my uncooridnated spindly legs could move. To enter my grandmother's property you had to swing open a whiny metal gate, broken and battered from too many swings. As you took your first step, you had to duck your head should you poke an eye with a heavy, hanging apricot.

Her apricots were always the best; you hardly ever sunk your teeth into a bad one. I have found that when purchasing an apricot, as Larry said, there is a high chance that it will either be too acidic, too bruised, too something. I am fickle when it comes to eating apricots fresh - they have to be just right. I wolf them down once they are dried, but I prefer to cook them fresh to improve their flavour.

This recipe was intriguing - few ingredients, and an odd combination at that.

ease: 5/5.
prep time: 5mins.
cooking time: 45mins (includes cooling time).
total: 50mins.

taste: 4.5/5. This is like rain in Summer for your taste buds. The first sensation is the cool, voluptuous cream that envelopes everything with a cloud-like comfort. I used less as I thought it would be too obnoxious but I would definitely use the amount listed next time as it was oddly my favourite part.
I was cautious with the pepper, as my husband and I are pepper/chilli intolerant. The pepper is mild, I used two grinds to dust the fluffy cream of each glass (and also four twists into the whole fruit compote), which perhaps was too little as only once did I detect it's zest.
The marshmallow cream occasionally parted and I tasted the intense, tart apricot with the juicy Granny smith apple. Along with the sour was the citrus punch from the lime, all combined to make an incredibly tart fruity medly. The apricots also gave their distinct sweetness with their soft, spongy flesh that helped to subdue the firmer acidic apple (you could use a sweeter apple but I prefer the tart Granny Smith.)
I used slightly less sugar (74g raw sugar) and it was just the right amount of sweetness for me, as I wanted this to be a refreshing, palate cleansing dessert which it was.
The cream really is necessary for this to work, as the fruits would be too strong and abrupt if eaten without the soft cream.
I had to add a couple of tablespoons of water to get the fruit to become soft and a liquid to form, as it was just sticking to the pan without the extra liquid.
My husband didn't like it as much as me, it found it too 'fruity' but I thoroughly enjoyed its simple complexity and freshness.

would I make it again: Yes. Although hubby didn't rate it too highly (3/5) I enjoyed it and find it a simpler, healthier alternative to most desserts.

recipe: Peppered apricot & apple

Vanilla bean creme brulee with blueberries

Christmas as a child was magical.

All year my brother and I would wait with anticipation as heavy as lead for Christmas to come. When we spied bon-bons at the supermarket and festive wreaths adorning the grey spire of telephone poles and golden stars strewn across shop windows, our excitement would keep us as energetic as the Energiser bunny. But when the Christmas tree lights lit up our lounge room with fragments of rainbows we were beside ourselves with glee. There was just nothing like the night before Christmas; dreaming of Santa Claus, reindeers, elves and the gorgeous, colourful bow-tied gifts that would be waiting for us under the evergreen needles.

But eventually you get older, wiser and discover that just like the tooth fairy and the Easter bunny, Santa Claus isn't the one bringing you the gifts, they are courtesy of your parents trips 4:45am trips to the car or a hidden room. After that the Christmas lights don't transfix you like they used to, the swarm of a Christmas stampede as everyone rushes to buy gifts becomes annoying rather than festive, and then the eventual task of having to buy gifts and make meals for others leads to the feeling that Christmas is a hectic, expensive time of the year. Sometimes it just makes you tired thinking about it. Perhaps it is because my husband and I are no longer children and neither do we have any. I am sure once we see the joy it brings our own children, some of that wonder will rub unto us and remind us of how happy Christmas made us as children, because after all, nothing brings out the child in you like your own child.

This year I am the one holding Christmas for my 30odd relatives. Whilst all my gifts-to-be are wrapped and underneath my 58% completed silver Christmas tree (hubby's pick) I still have to pre-order my copious amounts of meat and seafood for a Christmas Lunch fit for Dionysus himself. All of this organising has definitely frazzled me and I am desperately looking forward to Boxing Day the 26th of December, when I can put my feet up and just do nothing.

In the mean time I felt I should reward my organisational skills with a dessert I always order when out but never make at home -Creme Brulee.

ease: 4/5.
prep time: 25mins.
cooking time: 1 hour.
total: 1 hour & 25mins (plus at least 4 hours chilling time).

taste: 4/5. These would have been awarded a 5/5 when eaten the same day, however after an overnight stay in the fridge the custard left a powdery residue on my tongue after eating, nothing like the smooth, velvet custard from the day before. After only leaving them in the fridge for 4 hours they had a luxuriously vanilla flecked smoothness akin to satin sheets. I used vanilla sugar to sprinkle on top and then melt beneath my blue flame to form a deep, amber toffee crust that cracked beautifully beneath my spoon. The tart indigo berries complimented the sweet creme as beautifully as night compliments day. It is unfortunate that a longer stay in the fridge changed their disposition to 'gritty'.

would I make it again: No, only because it changed texture the next day.

recipe: Vanilla Bean Creme Brulee & Vanilla Sugar

Lamb sausage roll

These were not on my list to be blogged, as it was a dinner, and dinner's tend to be late in the evening, when the light is poor and my energy spent.

However, halfway through his first roll, my husband insisted that I at least take some sort of rudimentary snap shot so that I could post it and other's could enjoy this recipe as much as he was. I, of course, obliged. So here they are, captured modestly, but eaten with fanfare.


ease: 5/5.
prep time: 10mins (I used store bought puff pastry and harissa paste).
cooking time: 35mins.
total: 45mins.

taste: 4.5/5. Needless to say, hubby adored these, packed with flavour and easily edible without cutlery. Best of all, he didn't even feel the need to reach for the tomato sauce.
I halved the recipe to make three large sausage rolls.

would I make it again: Of course.

recipe: Great Australian Sausage Roll

Halfway cookies

The wind softly moved through the house like the soft hushing shake of a maraca. The rhythmic noise began to lull me into a calm trance as I sat in my sarong, beneath the cool licks of the air conditioner.

There is a new play in town, a one man show, with the Sun as it's star. It will be playing all week, from 6am til the moon closes it down at 9pm each night. Even while the Sun rests up for tomorrow's show, everyone will be talking about it all night long as they kick off the sheets in their sweat coated sleep.

During the day as I pick individual cherries from a box of cerise jewels I am asked my opinion on this show, 'Man, that sun is strong ain't it?' or 'How about that heat?'. It seems the Sun, who has played its role harsh and fierce, doesn't have many fans. Most are looking forward to the plays end on Sunday night, when we have been told to expect another crowd dividing show, The Thunderstorm Time, this is a cast ensemble with lightening as the lead and thunder as the supporting role - the ominous clouds provide the scenery with some fleeing birds singing the chorus. I don't mind the play, as long as I can watch mostly from my air conditioned home, with front row viewing only occasionally.

With the Sun playing loudly every day, I decided to watch from the shade of my kitchen, as I baked something sweet to nibble on during intermission. I should note that I waited two days to photograph these as I was too busy eating them. The photos don't do them justice as the ones shot were cold from the fridge, turning their fudgy, moistness dry and firm. But believe me, these are anything but dry and firm.


ease: 4.5/5.
prep time: 18mins to oven stage.
cooking time: 20mins (I cooked them for 25 which was a touch too long).
total: 38mins.

taste: 4.5/5. Straight from the oven your nostrils are showered with the milk drinking sweetness that only a cookie can bring. The base is chewy but soft, with a lovely doughy centre, a hybrid between cookie and cake. The next layer is indulgent and all semi-melted chocolate, soft and tongue coating. Lastly, there's the sweet, caramel meringue topping that covers the slice like a low flying cloud, occasionally allowing a brief glimpse of coffee coloured chocolate peaks or even cakie (cookie/cake) valleys.
It is sweet without being overwhelmingly so. Even after two days they are still good. Although take them out of the fridge a good 30mins before you want to eat them as the cold turns them hard and dry (like you see in the pictures). Note: you may need to add extra liquid to the cookie base, and perhaps a lighter hand with the chocolate.

would I make them again: Yes.

recipe: Halfway cookies

Blood orange olive oil cakes

I have been neglecting myself.

It's true, and it is something I regrettably do often. I spend so much time nurturing and caring for my husband and dog that I forget to do it for myself. The first signs are usually that I smile less, I tend to be sombre and cloudy as I make meals, do chores, work and give affection to my loved ones. Then I begin to lose that stockpile of happiness within and I find myself becoming easily irritated by those I dote on. And then lastly I have nightmares, most often about something dear to me being taken away, like a child. I interpret these as the separation of myself from my neglected spirit. If I don't feed my spirit I can feel it begin to fade away like a photograph left in the sun.

Therefore drastic measures took place today, me and my needs would come first, before my loved ones. I decided to spend the day doing whatever I know sustains my spirit so that I could shake up the grey cloud that hangs around me from overlooking myself.

First up, I decided to get something done that I have been meaning to for the last five months - getting my car washed. And let me tell you, when I saw that gleaming beauty, freed from weeks of dirt left by angry rain and detritus from wet shoes, I felt as if I had given myself a good rinse.

Next, I spent an hour or so reading through blogs that make me smile. It was an hour well spent.

Thirdly, I visited the library and brought back a treasure of books yearning to be read, pages reaching out to be touched and turned by new fingers. Reading is something that truly invigorates and nourishes my spirit. From the age of four when I had learned to read and write I spent every moment immersed in different worlds and other lives. My parents often forgot they even had a daughter as I was always in my room, reading, as silent as the air.

Fourth - after a quick roll around with my dog I turned on the oven, put on the apron and prepared to do some good old baking. I have been dying to make something with the remaining few blood oranges left, having waited til that last moment to turn them into something delectable. These little cakes sounded delicious and are perfect for sharing with others.

As I sliced the oranges, and felt their crimson juices trickle through my fingers I felt myself beginning to warm, as if sunlight had begun to pierce my overcast skies. With each twirl of the whisk and ladling of the batter, I became glad.

Only half the day has passed and I have already smiled my first smile in too long.


ease: 5/5.
prep time: 20mins to get into the oven.
cooking time: 20mins for 12 - this made 15. (20mins is all it took for mine to cook, which is 35mins less than the recipe states as it calls for the use of a loaf pan, rather than muffin tray, so keep an eye out.)
total: 1 hour for two batches.

taste: 4/5. The exterior of these golden muffins is gorgeously chewy with only a soft sweetness and perfume from the olive oil. Sunken in its depth are tiny gems of softened blood orange, now a soft amber in hue. They provide gentle bursts of lively citrus that mellows the lubricious cake. I did find my selfish hoping for more pockets of acidity though as they provide the best flavour.

• I cooked these in muffin tins for only 20mins - it made 15 muffins.
  

would I make it again: No - I want to try other blood orange recipes out there.

recipe: Blood orange olive oil cakes

Semolina apple cream

The weekend has passed, and with it Summer's preview.

We had glorious sun as well as magnificently terrifying lightning storms; the very epitome of Summer. What I love most about the freshly washed grass, warm sun and post-electrical storm air is the smell, my goodness, it's indescribable. The air is charged with the smell of old rain, or pending rain for that matter, and it just fills me up with life. I feel energised whilst shivers run down my spine, as awesome as lightning is, it still scares me senseless unless I am in the safety of my home - I need my house of bricks.

Today was a kaleidoscope of sunshine, wind and rain. The hot temperature when mixed with grey clouds, bellies filled with water waiting to be expelled leads to an overall mugginess, I'm not sure whether to put my gumboots on or slap on a singlet. I do not care for humid weather, I like to be dry, whether the weather hot or cold, no stickiness for me please, my hair just won't cooperate.

I neither wanted to be in or out, so I opened my kitchen doors as wide as they could stretch and decided to do some baking whilst the cool breeze blew soothingly onto the nape of my neck, damp with perspiration.


ease: 5/5.
prep time: 15mins to get semolina done and apples in the pan.
cooking time: 15mins.
total: 30mins plus 1 hour cooling time.

taste: 3.5/5. The texture and lack of flavours makes this seem a little like baby food. I added some vanilla bean seeds to the semolina mixture but I think the apples could have used a good spicing to bring some depth of flavour. At best it is like a plain milk pudding with stewed apples on top. If you want to try it add some cinnamon, nutmeg, mixed spice - something. It is mildly sweet with a slight tartness from the apples.

would I make it again: No.

recipe: Semolina apple cream

Chocolate & salted butter caramel mousse walnut brownies

How hard is it to string a few words together to make a sentence? Very for me today.

Whilst my hands have been super busy, I feel as though my brain has taken a siesta with an undisclosed return time. I was trying to think of what topic I should write about today and nada. Nothing but an empty shop up there. And then I thought, well, I shall write about my lack of something to write about. And what do you know? An almost decent paragraph's worth.

In regards to today's dessert, it was chosen to please five people all with different tastes. Whilst I do foresee it failing to please one particular guest, I am hoping everyone else will find it pleasant, perhaps even lovely. Caramel and I have had many disagreements; our relationship is quite tempestuous, I have a feeling it too is a Scorpio. I'm always the most hesitant when browning, how dark is dark? Whilst I prefer my caramel mild, most like that deep toffee which comes from pushing it as far as it will go before burning and becoming too bitter. Well, here's hoping Miss Caramel is in a good mood today.


ease: 3.5/5.
prep time: 45mins to get brownie cooked.
cooking time: 3 hours. (includes cooling time)
total: 3 hours & 45mins.

taste: 4/5. They look nothing like the lovely Tartlette's but they still tasted fab.
The ganache is as silky and dark as a ganache can be, it melts instantly and envelops everything in a dark sharpness.
The caramel mousse dissolves instantly on your tongue, with a deep bitterness, mine made all the more bitter because of my use of dark chocolate, I could not taste the salt unfortunately.
My favourite layer, the walnut brownie base, has a large soft crumb, more cake-like in its adhesiveness but with a definite 'fudge-like' quality. It is the sweetest component for me and along with the dotted walnuts it helps to soften the other bitter layers. Upon eating, the ganache and mousse meld into each other before yielding to the friendly brownie beneath.
Alterations I made:

• I used dark chocolate throughout (had no milk chocolate to use for the mousse darn it).
• I cooked my brownie for just under 30mins.
  

would I make it again: No - multi-component desserts stress me out and they have to be a 5 for me to make it again (see Triple Chocolate Praline Tart).

recipe: Chocolate & salted butter caramel mousse walnut brownies

Porridge with strawberry & banana brulee

A lack of posts has been due to a lack of eating food.

On Tuesday night I went out to dinner. Wednesday morning and afternoon I found that I had no appetite at all. Wednesday evening came along as did severe stomach cramps followed by vomiting and overall lousiness. A trip to the doctor the following day resulted in a diagnosis of Salmonella poisoning. It is now Friday afternoon and I have just begun to feel a little better, less pain, less nausea, less fevers. My appetite has still to return, but I thought it best to try to get some food into my stomach.

With little energy I needed something that needed little prep and little active cooking. Porridge is always easy, and this recipe only called for a an extra minute to slice and torch (my first time using my torch, and I loved every electric blue flamed minute of it). My porridge was sans brulee, as I thought sugar shouldn't be something I should eat right now - but hubby got the full deal.


ease: 5/5.
prep time: 2mins.
cooking time: 10mins.
total: 12mins.

taste: 4/5 (hubby's not a porridge fan, I'm sure I would have rated it higher). Creamy porridge, with sweet banana and tart, juicy strawberries with a gorgeous crunchy toffee taste - an indulgent but healthy breakfast.

would I make it again: Yes.

recipe: Strawberry, banana, oatmeal brulee

Chocolate fudge cake

Today was filled with un-expectations.

The first un-expectation occurred at 3:30pm when I spotted my father heading towards the very butcher shop I had just stepped out of. He then invited my husband and I over for dinner which was quite a nice surprise. I told him I would whip up a chocolate cake to bring along.

The second un-expectation occurred approximately one hour after as I was patiently waiting for a gentleman to back out of his car spot. Once the car park was vacated I began to reverse into it when an extremely rude citizen decided to drive into it and steal it from me. I sat there, staring at him through my rear view mirror with extreme indignation whilst he just shrugged his shoulders and went about shopping. I would have to say that having a car park stolen after waiting for it, with your indicator on, rates highly on my 'anger' list. I truly, and I mean truly, had to refrain myself from keying his car and then once again, from throwing sheeps milk yoghurt in his smug face when I came across him at the dairy section.

It took a little while for the steam to dissipate from my head (some venting to my husband helped greatly). On my way home to offload said groceries I saw two men with a whippet off his leash (another high rater on my list). I muttered to myself about 'irresponsible owners' and 'leashes' whilst I arrive home and packed everything away.

Fifteen minutes later I was once again in my car, on my way to pick up my husband from work when I noticed again, the same caramel whippet from before. This time, after scanning around, I noticed a woman with another two dogs also not on leashes, so I assumed the whippet must be hers. Some more muttering occurred before I drove off.

Then the third un-expectation happened on the way home, on our street, at approximately 5:25pm, when lo and behold, a caramel-coloured whippet ran in front of my car. Yes, the dog I had already seen twice ran right in front of my car as I slammed on the brakes and blared the horn. He or she then sheepishly went around to stand in front of my husbands passenger door, sad and puppy-eyed. We were only 8 houses from home so we decided to take the car back, get the local councils number and then head back to the dog to wait for them to pick it up. In the 1 minute we were gone, the dog had disappeared. We drove through the streets a couple of times before we thought that perhaps the owners had finally found their dog and taken it home, it had been loose for over an hour. Well that is what I really hope, as the thought of a lost doggie wandering the streets really saddens me.

The two following un-expected events meant that the chocolate cake intended for my father's dinner did not make it in time. His phoned us to announce the readiness of the chicken roast he had made, a good 20mins before the cake would even be ready. So alas, it was left at home, to be eaten the next day for breakfast. Of course, I did drop off a hefty chunk to my father's house, as a chocolate cake was promised, and there is nothing worse than expecting a chocolate cake and not getting one.


ease: 5/5.
prep time: 7 mins (whip eggs and get chocolate ready whilst sugar comes to a boil.)
cooking time: 1 hour.
total: 1 hour & 7mins.

taste: 4/5. This is my kind of gluten-free dessert.

The cake is lusciously fudgy as you sink your teeth through its crackled, chewy top, dusted softly with earthy cocoa. It's sweetness is understated, I believe the light muscovado sugar is to thank, as it lends just enough sweetness to soften the bitter, dark chocolate, none of that tooth achingly sugary business here.
This fallen, deep chocolate cake with gorgeous sticky textures is satisfying but also, does not have you reaching for a glass of water, as some chocolate cakes do.
It is made all the tastier by its comparative easiness and ability to be eaten by those without restrictions and those with wheat restricted diets.

The only changes I made were to use 54% dark chocolate throughout (Ryan doesn't like the deep bitterness of really dark chocolate like I now do) and to cook the batter all at once, rather than in two stages, as I was desperately trying to make the dinner deadline.

would I make it again: Yes. Yummy, and not overly dense and rich flourless chocolate cake.

recipe: Chocolate fudge cake

Lemon, Poppyseed & Yogurt Tart

This weekend was stuffed liked a stomach at a 12 course degustation.

Apart from our work hours on Saturday we also managed to squeeze in shopping, errands and another visit to my grandmother Sofia's house for more recipes from her kitchen (results coming soon). Luckily we were blessed with copious amounts of sunshine and an extra hour of sunlight thanks to daylight savings to get everything done.

This tart was meant to be eaten on Sunday, but as its particular recipients were not attending Sofia's kitchen part II, I stored what I had begun to assemble in the fridge and rescheduled its baking for the following day.


This morning 8:50am truly felt like 7:50am and I was a little sleepy eyed and wobbly on my feet (you might think a 8:50am wake up is late, but I realise that once the tiny stomping of feet come along I will never be able to sleep in anywhere close to 8-something, so I am enjoying it while it lasts).

After driving my husband to work I spent a good hour or so nibbling through a bowl of yoghurt and home-made muesli pondering what I should do today as I caught up on a weekend's worth of blogs. During my regular opening of the refrigerator door, I spied with my little eye a half-made, postponed tart desperately waiting to be made. It might not have been intended for my tummy, but in 45mins it would very well be heading there.

ease: 4.5/5.
prep time: 1 hour & 30mins (includes chilling and thawing time).
cooking time: 45mins.
total: 2 hours & 15mins.

taste: 3/5. This tart was originally baked for my gluten-free in-laws,however they cancelled their visit and it was left for me and my sugar-loving husband to eat.
I am not a fan of the texture of rice flour, I find it too 'gritty' so the base wasn't to my taste at all. Whilst the light, airy filling was pleasant, I would have loved more lemon, and probably more sugar for my sweet tooth. For a very healthy dessert it is lovely, but I love my naughty treats so I didn't enjoy this as much as people who actually have a gluten-free diet probably would.

would I make it again: No - I have plenty more gluten-free recipes to try that I might love as well.

recipe: Poppyseed, Lemon Yogurt Tart, the French way

Chewy ginger cookies

Strange things were happenin' last week down under.

Firstly we had the September equinox and I was inundated with girlfriends telling me they all had a 'weird feeling' and were afraid to trust their own judgments.

The next morning people in Sydney (and then Queensland) woke up to eerie vermilion skies, unable to see anything, locked indoors fearing it was 'Judgement Day'. The Bureau of Meterology claimed, "An event like this is extremely rare," Mr Hanstrum said. "It's one of the worst, if not the worst." Comforting stuff...

Ont he other hand in Melbourne, our weather has been quite tame, we may have had more rain this past week than we did most of Winter, but nothing out of the ordinary really.

My phone has gone back to hibernating, common sense has returned to my girlfriends and the red dust storm has cleared to glorious blue skies that bring a sense of safety and familiarity. All of this normalcy gets my fingers twitching for a nice cookie dough.

Cookies, as you may already know, wouldn't make the 'favourites' list on my mobile phone. Their number is rarely dialed, but once in a while, I will think of them and pick up the phone. The family member I call most would be ginger - my favourite type of cookie is laden with ginger, warm spices and more often chewy than crumbly. I am still on the search for the 'perfect' ginger cookie and this family recipe looks promising.


ease: 5/5.
prep time: 15mins for two trays.
cooking time: 8mins.
total: 23mins for 24 cookies - additional 8mins per two trays.

taste: 4/5. This batter made over 100 cookies for me - huge amount!
These are really buttery and chewy with a hint of spice. For some reason I had two jars of golden syrup when I thought I had one jar of molasses and one of syrup,so I had to use golden syrup instead - my cookies were lighter and probably didn't have that depth that molasses has.
I would have definitely loved these spicier and would double the amount of spice for next time.

would I make it again: Yes - with more spices and molasses, but I would halve the recipe.

recipe: Chewy ginger molasses cookies

Sicilian orange cake

Only tinkling tweets from happy birds and guttural whines from my furry boy bounced through the house today. It seems that my husband brought the boisterous atmosphere, and without him the house is very still, almost meditative. I find that I seem to echo the house's mood, and without someone else's energy to affect my own, I am quite chilled and un-hurried.

Of course, I did stop by the shop to bring my husband a burger for lunch as well as a slice of cake to brighten his day and satisfy his tummy. Apart from that I have been home, furiously cleaning with some baking in between. It has been a productive, peaceful and pleasant day - I am quite pleased with myself. There was a tiny part of me that predicted nothing but moping on the couch, eating ice cream and popcorn, bored out of my brain waiting for my husband to come home. I did miss him terribly but I also managed to find some energy to start the mammoth task of Spring cleaning the home. I am about 1/3 of the way through the house, another two days and I should have it sparkling and singing with pride.

As I have said before, there is no nicer ending to a hard day's work than a nice slice of something sweet.


ease: 5/5.
prep time: 10mins.
cooking time: 1 hour.
total: 1 hour & 10mins.

taste: 4/5. This was a slight disaster for me - my cake looked more like a fallen souffle on top. It took an extra 15mins to cook at which stage the top had risen and then deflated upon being taken out. It was also super dense and soft (which I didn't mind) - perhaps my eggs were too big? Aside from the fact that it looked nothing like the recipe it still tasted nice, but more like lemon than orange. I used Seville oranges and I felt that I could only taste them slightly in the icing. I would have loved a more concentrated orange taste.

would I make it again: No - might try my luck with another recipe.

recipe: Sicilian Orange Cake