Moist chocolate cake with chocolate buttercream frosting

Happy Easter to all!

xx

ease: 5/5.
prep time: 10mins.
cooking time: 30mins plus 30mins cooling and icing.
total: 1hour & 10mins.


taste: 4/5. Fluffy chocolate heaven.

Whilst normally I am a sucker for all cakes dense and moist like chocolate fudge, sometimes you want something with a lighter crumb sandwiched between layers of feather-light cocoa icing. This cake delivered in spades. Soft, moist, and decadently fluffy this was devoured by many after an Easter banquet.

I used this chocolate buttercream recipe and it was fabulous.


would I make it again: Yes.

recipe: http://www.foodess.com/2011/03/moist-chocolate-cake/

Vanilla bean rice pudding with poached rhubarb

The butterfly is a flying flower,
The flower a tethered butterfly.

 
~Ponce Denis Écouchard Lebrun

It seems the strange Summer just past has awoken more butterflies than I have ever seen. Even a brief sojourn outside has me greeting dozens of curious, but cautious butterflies, blithely flitting from one spot to another, occasionally fluttering so close that I can feel the breeze from their amber coloured wings kiss my cheek. No matter how lost in thought I am, a butterfly will always bring me to the present and instil in me the wide-eyed wonderment of a child.


It is during these fleeting moments of radiating sunlight that I take my breaks to walk amongst the butterflies, before the oppressive clouds smother the sky and empty their pails of water. After one such intermission I craved something to warm the damp from my bones after a particularly chilling and rain-sodden end to my walk.


I wanted something I could cradle in my hands, simple but nourishing and delicious. To me, a bowl of steaming rice pudding is filled with childhood nostalgia and comfort, the perfect antidote for weary bones.

Vanilla Bean Rice Pudding with Poached Rhubarb
Adapted from Vogue E+T Seasonal Kitchen
Serves 2-3

350ml pouring cream
150ml milk
75g Aborio rice
½ vanilla bean, seeds scraped
2tbs vanilla sugar, or to taste

Poached rhubarb
½ cup caster sugar (I also used vanilla sugar here)
½ vanilla bean, seeds scraped
5-6 medium stalks rhubarb, cut into 3-4cm lengths

For the rice pudding, place cream, milk, rice and vanilla bean and seeds in a medium saucepan. Bring to the boil over medium heat and then reduce heat to low and simmer for 10-15 minutes or until the rice is tender. Add sugar to taste. Discard vanilla pod and set aside for rice to absorb excess liquid.

In the meantime, dissolve sugar in ¾ cup of water and bring to the boil. Add vanilla seeds. Add rhubarb and cook for 6-8 minutes or until rhubarb is tender but keeping its shape. Remove rhubarb with a slotted spoon and set aside. Turn the heat up to high and boil remaining liquid until a syrup forms.

To serve, divide rice mixture among 2-3 bowls, top with rhubarb and spoon over the rhubarb syrup.  


ease: 4.5/5.
prep time: 10mins.
cooking time: 20mins.
total: 30mins.


taste: 5/5. A bowl of unctuous heaven. 
I was literally swooning with pleasure after a spoonful of creamy vanilla shaded sweetness with the comfort of milk and an almost white chocolate edge - words can't describe the pure joy this rice brought.
When paired with the tart cerise rhubarb and the lolly-esque syrup it brought from the realm of childhood delight to adult deliciousness. Yum.


The only modification I made was to use vanilla sugar instead of regular. I also chose to add 2 tablespoons of sugar to the rice.


At first I thought it was only enough for two serves, but the rice is actually quite filling so it is definitely enough for three


WARNING: Eat IMMEDIATELY. This does not eat well cold (it becomes too hard), and cannot be reheated as the butter separates from the rice.


recipe: http://www.spicyicecream.com.au/2010/09/vanilla-bean-rice-pudding-with-poached.html

Soft ginger & molasses cookie with white chocolate

'Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there

from Clement C Moore, A Visit from St Nicholas

Merry Christmas!

Between the hanging wreaths upon the door, the ribbons strewn along the floor and coloured ornaments galore, I have forgotten to stop, take a breath and enjoy the Christmas spirit. All whom I have spoken to lately seem to have gotten caught up in the panic and rush for presents and preparation, forgetting to relax and enjoy this festive time of year with loved ones. So today, with the presents wrapped, tree adorned and food prepped, I am lounging with my feet up, thoroughly enjoying a cookie from the batch I made 'for Santa'.

Are you relaxed and enjoying the break, or still running around like a madman?

ease: 5/5.

prep time: 15mins.

cooking time: 30mins for three lots.

total: 45mins.

taste: 4/5. Full of ginger and spice and all things naughty...

I adore ginger cookies made with molasses and these are no exception. Incredibly soft with a slight 'chew' these cookies are packed with heady spices that would warm the cockles of even the coldest heart, sprinkled with caramel hinted sugar and creamy pearls of white chocolate, Santa would certainly be happy to find these waiting for him on Christmas Eve. 

Whilst I found these rather addictive, they were a bit sweet for me with the addition of white chocolate and sugar dusting. I guess I am a ginger/molasses cookie purist, only spices for me please.

would I make them again: No - only because I like my ginger cookies less sweet.

recipe:  http://twopeasandtheirpod.com/soft-gingersnap-cookies-with-white-chocolate-chunks/#more-8396

Lemon & lavender cake

As I sit in the lounge room, eyes contentedly closed, I listen to Nature's Orchestra playing the Ode to Storms outside my window. I hear the thunderous bass drumming steadily as its vibration reverberates through each cell in my body, whilst the lightning clangs and the rain shakes like a maraca against the trees, against the huddled birds, against the window's face. The secondary droplets falling like a piccolo flute forming streams of a harp's strings, flowing to lower ground. Eventually the rain and lightning subsides, leaving only a rolling rumbling and downpour-soaked birds calling out to their friends with a melodic 'are you ok?'

And then silence as the birds and I hold our breath whilst listening to the absence of wind...

Until the thunder once more fierce and powerful in its pounding begins the number once again. But this time I have brought something to steady me against the tempest raging outside, a cup of tea, slightly steaming and a slice of cake to nibble during the encore.

Lemon & lavender cake
adapted from this recipe

200 g butter
4 large eggs
200 g sugar
90 g plain flour + more for the pan
90 g ground almonds
3/4 tsp baking powder
zest and juice from one large lemon
2 tbsp sugar for syrup
1/2 tbs dried lavender for syrup
2 tbsp demerera sugar to sprinkle on top

Preheat oven to 160 C.

Prepare a large loaf pan by cutting baking paper to fit the length, letting the excess fall over the sides. Grease and flour the ends of the tin.

Mix the flour, ground almonds, baking powder, and lemon zest in a bowl.

In a separate bowl, beat the butter and 200 g sugar till light and fluffy. Add the eggs, one at a time, mixing well after each addition.

Gently fold the dry ingredients into the wet ones. Scrape the batter (it will be thick) into the prepared loaf pan.

Bake 45 minutes, until risen and golden brown on top.

Remove from the oven and let cool in the pan.

While the cake is cooling, make the syrup: mix the juice of your large lemon with 2 Tablespoons of sugar and 1tbs dried lavender. When the cake is cool, pierce it all over with a bamboo skewer and spoon the syrup over it. Let it soak in. Sprinkle some demerera sugar on top.

ease: 4/5.
prep time: 15mins.
cooking time: 40mins.
total: 55mins.
taste: 4/5. Afternoon tea just got tastier.

The cake was more moist than than Derek Zoolander's Merman; it was soft, slightly sticky and easy to eat.
Flavour-wise the cake was politely sweet in a very charming way. The bright lemon added a slight tartness to the lavender's girlish floral bouquet, whilst the demerera sugar on top added a wonderful caramel-hinted crunch. The three flavours worked wonderfully together, although I would have liked more of a citrus kick and would most likely add another 2tbs of lemon juice to the syrup.

would I make it again: Yes.


recipe: http://serendipity-kate.blogspot.com/2009/08/nigels-lemon-cake.html

Grapefruit pudding cake

A warm thank-you to all those who wished me a Happy Birthday - my week ended with lovely gifts and an extra couple of inches on my waist from the numerous dinners :) This week I shall be running around to organise my husband's impending birthday which falls on the following Monday, he's so difficult to buy for, but I think most men are, whenever they need something they just get it themselves!

As much as I would love to spend a little more time writing something special, I have laundry to hang whilst the sun is still in the drying mood and a shopping list to write, which I rather enjoy doing as I am a list-aholic. But don't worry, I have Thursday free so keep your eye out for a regular post :).

ease: 4.5/5.
prep time: 12mins.
cooking time: 35mins.
total: 47mins.

taste: 3/5. Sorry yellow Grapefruit, my tongue does not like you.

This dessert hinges on whether you like the sharp bitter tang of a yellow grapefruit, if you do, then this delicate spongy, airy and luscious pudding fit for breakfast or a light dessert is for you, if not, then give this one a miss. For me, the slight eggy-ness of the custard-y top paired with the bitter grapefruit didn't tickle my sweet tooth or my savoury taste-buds. But now I know that yellow grapefruit just aren't my 'thang'.

recipe: Grapefruit pudding cake

Bugs Bunny pasta

It seems the time has come again

for things that frighten boys and men

Of ghosts and ghouls and witches brooms

to leave the comfort of their tombs

As Jack O Lanterns light the way

and all things creepy come to play

Grab your friend and hold on tight

All Hallows' Eve begins tonight

Although I live 'down under', Halloween seems to excite my inner child who revelled in all things spooky and slightly macabre growing up. Whilst my fellow school mates idolised Britney Spears, it was Wednesday Adams whom I felt a kinship with. Beetlejuice, Buffy and Jack Skellington were my peeps. So despite the lack of pumpkins on doorsteps and door-knockers in costume, I still wanted to get in on the action and contribute something 'orange' for this occasion. And although not necessarily spooky, mention cooked carrots to a child and I'm sure they'll be frightened :)

ease: 5/5.
prep time: 10mins.
cooking time: 50mins.
total: 1 hour.

taste: 4/5. Carrot-tastic!

When I was no higher than a hip bone twas true that I detested any form of cooked carrots. Perhaps if I had been given this dish my carrot-loathing would have been halted far earlier than the age of twenty-two...

I loved this dish. It was tasty with a lovely balance of sweet, salty and savoury (although I may have added a little too much thyme the second time around, don't be too liberal with this fragrant herb). Both adults and children alike loved it. As always, I would increasing the topping-to-pasta ratio, as it's always best to have more than less. I also found that this worked with some pasta shapes better than others. Penne wasn't as great as farfalle or even macaroni.

would I make it again: Yes.


recipe: Bugs Bunny pasta

Spiced zucchini loaf

The rising sun
Blesses my mind
With joy.
The setting sun
Blesses my heart
With peace.

Sri Chinmoy

I never underestimate the power of the sun on our mood and our sense of well-being. It really is amazing to see the effect sunshine, following days of grey and slate, has on people. It's as if they have become uncovered for the first time after years spent under a dust sheet in an unused room. All of the glum and apathy fall to the floor as they breathe, smile and lift their heads to the sky.

I witnessed such an event yesterday at a friend's son's baptism. The clouds had rolled back and the sun came marching out with baton in hand and a super snappy step to match. Everyone greeted each other with, 'how perfect is the weather today, so beautiful', with a smile beaming from their sun-dazzled cheeks. It made the day just that much more special and joyous. The little man himself enjoyed the sun's kiss on his head and soon forgot the tears from his oil-bath. Like an eraser to a chalk board, all negativity is washed away by golden light.

It seems Winter has allowed Spring to set up one week early - flowers have already begun to bloom, birds have begun their mating dances, and leaden clouds no longer carpet the entire sky. I find that I am making excuses to be outside and feel the warmth tickle the surface of my skin. Even the air feels fresher when drenched in bright-lemon rays. 

As the afternoon approached I decided to bake a treat to accompany a cup of tea and a midday nature-break, which may have lingered past the hour...

ease: 5/5.
prep time: 10mins.
cooking time: 50mins.
total: 1 hour.

taste: 4.5/5. This became my catnip.

I will never forget how this loaf made my home smell. The mixture of spicy cinnamon and heady nutmeg combined with that sweetness of bread made my home as inviting as a roaring fire on a frostbitten day - I felt like I was getting a huge aroma-cuddle. Sigh.

The taste was nourishing and deeply satisfying - the spices, the sweetness, the moistness, just everything.

The texture was as perfect as the Winged Victory of Samothrace. The crust became that perfect chewy, slightly crunchy texture which gave way to a super moist but with only a slight large crumb centre.

I liked this so much I made it twice in one week. I made it first with white spelt flour and the second time with wholemeal spelt flour - both were lovely, but the first had a slightly softer centre.

I also increased the cinnamon to 1tsp and the nutmeg to 3/4tsp.

would I make it again: Already have.


recipe: Zucchini bread

Chocolate & avocado pudding

There truly is nothing as wonderful as coming home after being away.

Suddenly the couch is comfier, the bathroom more spacious and your bedtime pillow becomes the greatest masterpiece of all time. Weeks spent sleeping in strange beds and being on board planes for 24hour stretches can really drain your batteries - home is where I recharge.

I must thank my parents who stocked my fridge with fresh fruit and veggies so I could postpone my weekly shop until jetlag subsides, and who also turned my heater on so that when we arrived at 2am, cold and haggard, we stepped into warmth and immediately relaxed.

This morning I did manage to resist the urge to sleep for twenty odd hours and awoke to begin the luggage-laundry and return items to their original locations. At noon I had everything put away and was already onto my second load of clothes. Having allocated photos and emails until after lunch, I thought I'd make myself a treat, but it had to be healthy as two weeks of eating out everyday has not been kind on my body (sorry body, but those pastries and butter were just too good to resist, and when in France...).

ease: 5/5.
prep time: 6mins.
total: 6mins.

taste: 4.5/5 (I think it deserves as extra half a point because of its healthiness.)

I was extremely sceptical about this but the look and taste of it erased all my doubts. Yes, I could taste banana, but I like banana, and there was the tiniest hint of creamy avocado also, but that was also pleasant. Despite the relatively small amount of cocoa this did taste like a light chocolate mousse. I loved the silky and substantial texture as well as the mild fruity sweetness. It satisfied all of my chocolate cravings and left none of the guilt. You can't ask for more than that ;).

would I make it again: Yes.


recipe: Aquacate del Chocolate

Chocolate chip cookies

I had to guard the dough as if it was the Queen's jewels.

My husband was drawn to the dough as if it were quietly whispering his name, begging him to come closer and taste a piece - it was his precious.
It was a strenuous task leaving the dough to sit in the fridge for more than 24 hours without it slowly being whitled away by my stealthy spouse - I believe it was around the 48th hour that I finally caved and rolled the dough between my palms to be baked in the oven. And oh my, the smell was gloriously wonderful.

These cookies were destined for bookclub and the new neighbours. The first batch welcomed in a new family, and the second were to be nibbled on whilst watching The Time Traveler's Wife and then comparing the film to the book. Every two months or so, the three women (or sometimes girls) with whom I have been friends for the better part of two decades make the trip down to my house for snacks, films, books and lengthy chatter. I always smile when I watch them take their respective places in my lounge room. I always choose the corner closest to the kitchen, enabling me to jump up and hastily refill drinks or restock snacks as any good host should. My girlfriend S, chooses the middle of the L shaped couch closest to the window, often placing her glass or phone upon the window sill as she sinks back into the sofa, her feet outstretched with an apple in hand. K1 sits beside me, smack bang in the middle, bowls of chips, lollies, chocolates and everything a 8 year old dreams of beside her, she never comes without her junk food bounty. And last, but not least, K2 most often chooses the floor, belly to carpet with her notebook open as she draws and scribbles whilst we talk. I always look forward to these catch ups that often stretch from mid morning to early evening, like a ribbon unravelling down a hillside; time always flies so fast when we are together.

Despite the cookies being ready in wait for their taste-testing, they never made it to the bookclub. S had an unexpected work shift and had to cancel, so instead the cookies were split in two, half for my husband and I, and half for my father and grandmother who spontaneously stopped by. Although this batch didn't fulfil their book club destiny, I shall be making another for our rescheduled date two weeks from now. I feel as though I have found the perfect chocolate chip cookie, so it's only fair my friends get to taste them too, as perhaps their searches will also end with his little gem.

ease: 4/5.
prep time: 10mins plus 24-72hours chilling time.
cooking time: 12mins per batch, I made around 30 cookies.
total: 40mins plus chilling time.

taste: 4.5/5. I think I've found THE ONE.

I had a good feeling about these cookies from the start - my patience in letting them wait was well rewarded. The texture was perfect for me, crisp outer shell with a soft, chewy centre that was a perfect backdrop for the soft, bitter-sweet chocolate discs all topped off with a sprinkle of salt - the perfect sweet and salty combination. The only thing I would change would be to reduce the chocolate amount. I already reduced it to 500g but I think it was still too much chocolate-to-cookie, perhaps 400g would be the perfect amount.

would I make them again: Yes.

recipe:  Chocolate chip cookies

Chocolate & hazelnut meringue kisses

Time is like a butterfly; chase it and it eludes you, sit still and rest and it will flutter and linger on your skin.
When we need more time there is never enough. On the other hand, on idle days spent sitting in each moment without haste, time slows to the flow of glue rather than sand and you find you have more time than you could possibly use. Some weeks speed past in the space of one yawn whilst others seem to drag behind you, slow to catch up.

This week is the former. I feel as though Friday has been sprung on me like a distant relative knocking on your door, unannounced, and in need of accommodation - I am not quite prepared and a little put out. I suddenly found myself with too many balls to juggle and simply not enough limbs.With May's leftover birthdays spilling into June I find my weekends are gone before they even come and am left trying to find a midweek moment to catch up on weekend rest.

So that is what I did yesterday - relaxed, read and baked to my heart's content like I would on a Sunday. And that is how Thursday became Thunday.

ease: 4.5/5.
prep time: 18mins.
cooking time: 50mins.
total: 1hour & 8mins.

taste: 4/5. We stand divided.

Whilst these reminded me of the bliss that is Nutella, all chocolate and hazelnuts, I didn't think they were anything special, ok and a little addictive, but nothing that had me moaning mmmmm.
R on the other hand could not get enough. He devoured almost 50 of these little bites within three days and then demanded I make more. I think he has found his crack... As he rated these 5/5 and I 3/5 I settled on 4. I should point out that others also liked them, L though not as much as R.

The first batch I made were similar to the originals, but the second batch (the ones you see above) I added a little more cocoa to get a bigger chocolate flavour, they also were a little chewier which I liked.


would I make it again: Yes - I already made them twice in one week due to spousal peer pressure...

recipe: Chocolate & hazelnut meringue kisses

Orange creme brulee

The night was short.

Our heads had barely begun to fill with dreams when Four Am called for us to wake. The lights stung our eyes as we walked like medicated patients to the lounge room; our heads now filling with dreams of green and gold. It's World Cup time baby.

Our original plans had consisted of sitting in an English-style pub surrounded by exuberant fans and hearty meals. Unfortunately an SMS from a friend at 2am laid those plans to waste as our destination was already at full capacity. Luckily for us we had placed a standing reservation for two on our couch as a backup.

Sadly we trundled back to bed feeling a little defeated, Australia's world cup campaign is not off to a great start, but there is still hope...

Feeling a little worse for wear once I re-awoke at noon, I felt I truly needed to eat my favourite dessert; the heavenly creme brulee. There really are no words to encapsulate the simple joy of cracking through that golden shell into the creamy custard below; every mouthful really is a spoonful of happiness.

ease: 4.5/5.
prep time: 10mins.
cooking time: 30mins in the oven plus at least 6 hours of cooling time, overnight is even better.
total: 40mins plus cooling time.

taste: 4/5. The texture is divine.

The texture for me was spot on; it was cool, and impossibly smooth with a wonderful subtle vanilla sweetness.

The top cracked like a flash of lightening - loud and crisp It crunched delightfully into the luscious custard below like shards of rock into earth.. I used caster sugar for the top as I find it melts and hardens faster and therefore reduces the chance of burning.

The only element I didn't like was the orange. For me the bitterness allayed the sweetness so much that it felt like more of a palate cleanser than a sweet dessert. The orange was a little too robust for my dainty brulee.

would I make it again: Yes - with only the fragrance of a plump vanilla bean next time.

recipe: Orange creme brulee

Morning muffins

The rain was in a huff today.
It tempestuously whirled up into drenching mists from the black tarmac, creating oceans of showering waves that sprayed the windshield and dazed my view.

Every car yielded to its tantrum and slowed below the speed sign, choosing caution over quickness. The space between us shortened with each kilometre until we crawled to a snails pace as our exits approached. The traffic lights herded us like a strict shepherd to our various destinations as we freely obeyed.

Just as I was driving into a car spot the rain had settled to a quiet sulk, its droplets licking our skin like soft tears.  Dew drops clung to my hair like liquid jewels as I made my way into the tiny reception. Dozens of jars lined the shelves like an abacus; their contents were the shades of a forest. I spied many varieties of mushrooms and herbs, some flowers also, their petals dried and colours paled. They had names I couldn't pronounce with their healing attributes listed beneath like honouring medals. This was my first experience with acupuncture and I was quite nervous. The thought of being a fleshy pin cushion made me uneasy to say the least. But as with most of the unknown, once it loses its mystery, all apprehension and fear leaves with it.
Whilst the needles pricked upon first kiss of the skin, they were only as bothersome as clothes upon your body. Although I feel no more of an immediate difference than that of a short nap, I'm hopeful that they have helped, even if just a little.

Although the rain continues its mood swings, pelting my window with hail stones, nestled warmly in my home I curl up on my couch with a good book and a golden muffin, nibbling on a torn off chunk between each turn of the page.

After reading through the reviews and this post I made quite a few changes to the recipe, so I have written up my version and linked to the original below.

The gorgeous flowers in the background were given to me by my friend Angela, thanks a bunch sweetie!

Morning muffin
makes 12

2 cups spelt flour
2 teaspoons baking soda
1.5 teaspoons cinnamon (2tsp in future)
1/2 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup sugar (1/3 white, 1/3 brown) (1/3 brown sugar,1/4 white and 1/4cup maple syrup in future)
2 small carrots (about 2 cups) grated (3 small carrots in future)
3/4 cup pecans
1/2 cup raisins (3/4cup in future)
3 large eggs
1/4 cup vegetable oil (1/2cup in future)
3/4cup plain yoghurt
2 teaspoons vanilla
1 Granny Smith apple, grated
1 Gala apple, grated
(+1/4 cup shredded coconut in future)


Preheat oven to 180C. and butter or line 12 muffin cups.

In a large bowl, whisk together the flours, baking soda, cinnamon, nutmeg and salt, and then whisk in the sugars.

Coarsely shred the carrots and chop the pecans. Add the carrots, pecans and raisins to the flour mixture and toss well.

In another bowl, whisk together the eggs, oil, yoghurt and vanilla extract. Peel and core the apples and coarsely shred. Stir the shredded apple into the egg mixture and then add to the flour mixture, stirring until batter is just combined.

Divide batter among muffin cups and bake until and golden and the tester comes out clean, 20-25mins.

Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely.

ease: 4.5/5.
prep time: 10mins.
cooking time: 25mins (I slightly overcooked mine).
total: 35mins.

taste: 3.5/5. It's like breakfast in a muffin.

This is a substantial muffin. Each mouthful is different and delights you with either crunchy nuts, sweet raisins, tart apple or soft carrot. The batter is spongy and laced with warm cinnamon and heady nutmeg which support the fruit and nuts beautifully. I think with a few more tweaks I will have myself a super muffin.

Next time around I would increase the cinnamon to 2tsp, add an extra small carrot and up the raisins to 3/4cup. I would also add 1/4cup of shredded coconut and increase the oil to 1/2cup. I think I would also decrease the white sugar by 1/4cup and add 1/4cup of maple syrup instead.

Have a play around to suit your preferences.

would I make it again: Yes - with further modifications.

recipe: Carrott muffins.

Maple, walnut & flaxseed pancakes with strawberries

My stomach feels like it has been thumped with a mallet like a chicken schnitzel - and it's not due to situps, or exercise of any kind.

My sides have split with laughter. It's not just my midriff that's feeling a little tender; my dad and hubby are also a little sore thanks to Modern Family. It's been a long time (think back to when Arrested Development was on air) since I found a funny television show that made me laugh and left me in a good mood after watching it. As much as I hate to admit it, sometimes a little TV can be a good thing.

There's nothing like a good chuckle to get you in a good mood.
The better my mood the more I like to bake as I believe that food cooked with love and joy tastes better than food cooked when grumpy or tired (this may be due in part to the latter moods resulting in more mistakes...).

Apart from laughter, some meals also instantly lift your spirits, and for me, pancakes are one of them. I adore pancakes but they can make me feel a little guilty if I overindulge as they aren't the healthiest things. So imagine my delight at finding a pretty healthy(ish) pancake recipe that is also high in Omega 3s (hint: there was a lot of delight). I ate four of these babies and I didn't even feel guilty...until I went back for another one...

ease: 5/5.
prep time: 8mins.
cooking time: 14mins to make 6 large pancakes.
total: 22mins.

taste: 4.5/5. Flaxseed Fabulous.

I adored these! I loved the texture and the crunch of the walnuts. The were softly sweet and perfect with some fresh, juicy strawberries and extra lashings of maple syrup.

I added a few extra walnuts. I'd love to try them with whole wheat flour, and perhaps a pinch of cinnamon, but honestly they were great as is especially considering they are a more nutritious pancake.

would I make it again: Yes.


recipe: Maple, walnut & flaxseed pancakes

Apple, fruit & nut torte

"The sun did not shine.
It was too wet to play.
So we sat in the house
All that cold, cold, wet day."

Cat in the Hat by Dr. Seuss

The soft cotton sheets peeked out from in between my fingers, clutched tightly within tiny fists. My eyes grew wide with anticipation as I clung to every word, told brilliantly in different voices and tones. Of all the childhood memories I have of my mother, her role as storyteller is what I treasure most.

My love of books was possibly my first love; I was reading on my own before the age of four. But not a dozen books read alone could compare to the one or two read by my mother some nights whilst my brother and I were tucked into bed eagerly awaiting a tantalising tale. No one could tell a story like my mother. I can still hear the low and slightly effeminate English accent of Moon Face or the lyrical purr of Dr Seuss - she made each character leap off the page and created a magical world for us to visit and dream about. One day, I hope to be able to do the same for my children, to not simply read aloud, but to bring each story to life, like my mother did for me.

I want to take this moment to thank my mother for those special nights, so precious in my memory, and to wish her a very Happy 45th Birthday. You might recall this was the cake I made for you on Mother's Day, your birthday cake currently waits patiently for your return home so you may breathe a wish upon its crust and slice a piece to eat.

ease: 4.5/5.
prep time: 20min.
cooking time: 1 hour & 10mins.
total: 1 hour & 30mins.

taste: 4.5/5. A celebration of fruit and nuts.

The cake itself is sweet and soft with a glorious crunchy crust with bursts of zesty cinnamon. This gives way to the wonderfully tart and juicy apple slices. They linger on your tongue allowing you to savour their flavour before the plump sweet raisins come into play with the crunchy pine nuts. Everything is then tied off neatly with the gorgeous hazelnuts.There may be quite a few flavours but they do not overwhelm, instead they create interest and make each mouthful different to the last whilst still allowing the apples to shine.

Hubby was elated with this cake and I was too.
Mine cooked in 1 hour.

would I make it again: Yes.


recipe: Apple Torte

Honey & spice poached pear

Only a short post today as I have some French lessons and laundry waiting impatiently for me to get to them.

I love desserts, and I tend to make at least two to three per week. I also tend to be the one who eats 90% of said desserts, and if, like most, they are packed full of sugar, it's not such a good thing. I could scale back to one dessert per week, but I am stubborn and simply have too many recipes to that need to be tried. Therefore, I aim to find a dessert now and then that isn't 'really bad' health wise.
This particular dessert is a single serving of fruit with only some honey to sweeten it, and spices to bring it to life. You can't get a healthier yet still sweetly satisfying dessert.

ease: 5/5.
prep time: 5mins.
cooking time: approx 20mins depending on the ripeness of the pears.
total: 25mins.

taste: 4/5. Simple and scrumptious.

I personally loved its simplicity and subtle sweetness. The spices work like clockwork together to create a warm and pleasant depth of flavour.

I used 4tsp of minced ginger and I doubled the spices (except the vanilla)

My sugar-addicted husband and father said these were a 'touch bland', so for the mouths that don't appreciate subtlety and flavour not derived from sugar, add a scoop of vanilla ice cream and a drizzle of melted chocolate and I'm sure they will fall for this dish too. I love it as it is and think it's a fantastic healthier dessert. 

Would I make it again: Yes. This would be great as a sweet treat for kids.

recipe: Honey & spice poached pears

Silky butternut squash & parmesan soup

Breathe in.....breathe out....

My mind focuses only on my breath as I lead with my hips into downward dog. Breathe in, breathe out. The hour skipped by so quickly that I felt my feet barely touched the mat. Despite its fleetingness I feel peacefully energised and centred; exactly what I was hoping for. My body slipped into the poses effortlessly, as if it had been waiting patiently for this day to come.
Yoga is something I have always wanted to do, but never did. Fast paced boxing classes or energetic dance classes would always win out, I thought high-energy, calorie-burning exercise would be better for my body. It's only after being told by many that calming activities would benefit me greatly right now that I finally took the long-overdue step. I am glad I did. I needed this change. Yoga helped me to release some of the weight, to breathe again. I didn't realise I had been holding my breath since he passed away; it felt good to exhale some of the pain.

On the way home I stopped past my grandmother's house with the last piece of the pear, ginger & treacle cake. We chatted and she remarked that I looked better. I felt better, I told her. Arriving home I put on my favourite apron, played the Amelie soundtrack (my cooking music) and began to make something to feed my hungry body. As my knife carved into the orange flesh I heard a faint whisper from my tear-stained heart...thank you...

You're welcome.

ease: 5/5.
prep time: 5mins.
cooking time: 50mins.
total: 55mins.

taste: 4.5/5. Simple and splendid - it's squash-tastic.

As far as butternut squash or pumpkin soups go, this is my favourite. The fact that it's so easy to make and uses so few ingredients just adds to its appeal.
The soup has a gorgeous silky texture, but as I prefer my soups a little thicker, I increased the butternut by 40% the next time I made it as you can see in the second photo. It was lovely both ways - the latter being slightly sweeter due to the extra caramelised butternut. I'd say my ideal texture lies in the middle, perhaps 20% extra butternut...

The parmesan adds a great cheesy saltiness to the dish without competing with the butter nut- this really is all about the vegetable, as it should be.

The sweating stage took around 15mins for me, rather than 5mins. 

would I make it again: Yes, I have already made it twice, I can see it will become a cold-weather staple.

recipe: Silky butternut squash & parmesan soup

Outrageous brownies

6:55am. I brush the cobwebs from my eyes whilst blindly searching for my fluffy robe, wrapping it around me as I make a path through the pre-dawn darkness to my back-door. I wasn't waiting long. It was a subtle one today, barely made a sound with its hay coloured ears, lullaby blue belly and rose-hued slippers; it was such a peaceful way to start the morning that I plan on doing it again tomorrow. I doubt I will be bored, as a sunrise never plays the same tune; a new morning means a new painted sonata to listen to.

Watching a sunrise was on my list of life goals; experiences or tasks I wish to accomplish in this life. It was number 39 to be precise. The next randomly chosen item on my list was to start gratitude journal (#99, and so far I am enjoying it and foresee that it will be a habit I shall keep). I aim to complete one item from my list every month and if I finish what I have written and I can think of no more to add I will compile them into a photobook - a photograph next to each number, so I have a memento of what I did in my life.

To reward myself for completing two items I decided to make my favourite, indulgent treat ever - deeply rich and fudgy chocolate brownies. There ain't no better reward than a brownie.

ease: 4.5/5.
prep time: 18mins.
cooking time: 30mins. Refrigerate once cooled to firm up, then slice.
total: 48mins.

taste: 4.5/5. Best brownie yet.

My ideal brownie is rich, with a fudge like center - no cakey ones for me thanks. Despite overcooking these for 5mins (toothpick kept coming out dirty but I realised that they just needed to be refrigerated to firm up) they came out great.
The crackled top gives way to a dense, cool chocolate core with broken walnuts buried within it's fudgy centre. My photos don't do them justice - check out the original photos to get a better idea of its dark middle (mine are also lighter as I used a 54% dark chocolate as hubby can't handle the dark side).

They are smoothly sweet without being sickly sugary which makes it far too easy to eat more than one consecutively. Out of the fridge they are quite firm, when eaten warm they tend to fall apart. Although not my perfect brownie, they come pretty close.

would I make it again: Yes. Unless I find an even better recipe.

recipe: Outrageous brownies

Coconut & lime macaroons

Another glorious sun-drenched morning - Autumn is being very generous indeed.

It seems the warmer the weather, the longer my husband takes to get ready in the morning; he just can't seem to leave for work. This particular morning, abetted by the warm winds, we went off in search of water pistols (or rather SuperSoakers) - toy store after toy store later, we remained empty handed as no one sells water guns in Autumn :(. Despite the disappointment we were still in good spirits and sat and chatted outside before he managed to tear himself away from the sunshine and head to his gloomy office.

What I love most about sunny days is the sunlight - nothing beats pitter-pattering around the kitchen whilst beams of light dance across the benchtops. The longer the light lingers, the longer I keep cooking.
I may have chosen this recipe purely to use up left-over egg whites, but after tasting them, I think I will have to search for recipes to use left-over egg yolks instead, as I don't think I could wait for excess whites to make these again.

ease: 5/5.
prep time: 10mins to get them all on the pans ready to go.
cooking time: 12mins.
total: 22mins.

taste: 4/5 - like an island holiday for your tongue.

The smell - my goodness the smell - it was sublime. The sweet, tropical coconut dances with the fresh bitter tang of the lime and creates a delicious breeze transporting me away to the Caribbean and other foreign islands. The aroma alone is worth the baking.

Now, as for the taste, well, let's start with the texture. These little marhmallow-shaped mounds had a wonderful sticky outer crust, tanned around the edges, and with a subtle firmness that only gave my teeth a slight resistance before letting them sink into the spongy, soft inner-belly. The coconut fills your mouth with its tropical sweetness, but before it becomes too much the citrus lime cuts through, it's fragrance stops the macaroon from becoming too sweet and monotonous - they are the perfect pairing.

I ate four of these straight from the oven, I won't lie...well, perhaps five but who's counting. Don't be fooled by their diminutive size and neutral shade, these little monsters are addictive.

I made some small and a few slightly bigger - I preferred the extra sponginess of the larger sized macaroons - I'd guess the recipe would probably make around 15 larger ones, and 24 smaller ones.

would I make it again: Yes.

recipe: Coconut & lime macaroons

Butternut pumpkin risotto with walnuts & sage

The mornings shift ever so slightly further into shades of grey.

The light that softly shakes the sleepy-webs from my eyes is now as gentle as a grandmother's fingers, wrapped in silver clouds and morning dew. Although it's long after dawn, that pre-dawn stillness fills the room, the light barely seeping in through the cracks, my husband still sleeping - only the harsh summer sun with it's drums and symbols can wake him with its morning raucous.

I finally feel that Autumn has settled in, shaken the trees and washed down the earth as it settles into its armchair, and exhales a fresh breeze. Today, I pulled on my cable knit cardigan, brushing it against my cheek as I buried my head within its collar like a turtle into its shell. I feel as if the world stops spinning for these three short months, and I can finally plant my feet and breathe.

I also love that my body craves comforting, nourishing and satisfying food - all warmth and substance. To me, butternut pumpkin risotto is Autumn-food personified.

ease: 4/5. Multiple steps and time intensive.
prep time: 30mins to make puree, walnuts and get ingredients ready.
cooking time: 35mins.
total: 1hour & 5mins.

taste: 4.5/5. You butter-nut skip making this dish.

I had a good feeling about this dish from the ingredients and pictures along, and my gut instinct was right: absolutely delicious and interesting dish.

The sweet butternut pumpkin plays wonderfully with the aromatic sage, salty Parmesan and crunchy walnuts.
The rice itself has that beautiful al dente texture and the perfect amount of creaminess and sauce. I don't want to smother you with adjectives and superlatives so I'll be succinct - this is a very yummy risotto, and you would be wise to try it.

I kept everything pretty much as is, except I added an extra 2tbs of pumpkin puree to the risotto. Next time I would also add more sugar and less salt to the walnuts. Also, there is no need to season the risotto once done, it was already perfect. 

would I make it again: Yes, this very week.

recipe: Pumpkin risotto

Plum & almond cakes

   
 It seems that yesterday was so relaxing, that my mind decided it did not need sleep last night.

I tried everything to quieten it down, I shushed it softly, I sang it lullabies, I even tried to calmly breathe it to sleep, but no luck. Hours walked pased me in the darkness of my room, waving me hello and goodbye as the next one came. And all the while my mind was blank, switched on, but blank. No ideas to be examined, no thoughts to be filed accordingly just n o t h i n g... I didn't toss or turn, I just lay there, calm but awake. Thankfully not long after 4am waved hello, I fell asleep before I could see him go. And then I dreamed a weeks worth of dreams in just over 3hours - a truly bizarre night.

Even so, I actually awoke with a little more energy than my usual extreme lethargy and managed to make some French Toast and clean the house for more than five minutes (a seasonal clean is still on my to-do-list). Around 2pm I found that I had watched all of the recorded shows on my IQ and read all of the blog updates on my laptop. As I had done a decent amount of cleaning, and I reserve reading for bedtime, I thought I'd make something completely unplanned. Now, that is in bold for a reason - I like to plan EVERYTHING. I have more lists (both paper and digital) and spreadsheets than hairs on my head. The weekly menu is just one grain of sand in my beach of organisation-sickness.

Breakfasts, lunches, brunches, dinners, desserts and snacks are all chosen on a Sunday night before the Monday shop (my husband thankfully didn't rate 'spontaneity' high on his list of traits he'd like in his life partner). Therefore, when I decided to make these cakes (plums were chosen as I had some in the fridge to eat for snacks) I had to make some improvisations as I didn't have all of the ingredients on hand, as it was unplanned (I'm beginning to sound like Fezzik with my little accidental rhymes). Fingers crossed, they are still edible.

ease: 4.5/5.
prep time: 25mins (including stewing/cooling plums, and unless your hands are made of steel, you'll need to let them cool before you peel...sorry for rhyming again).
cooking time: 25mins.
total: 50mins.

taste: 4.5/5. Talk as if you had a plum in your mouth, a very tasty plum.

Firstly, I have to mention the beautiful aromas that emanated from both the stewed plums with their cinnamon and vanilla, to the fresh-out-of-the-oven sweetness these babies filled my house with - DIVINE. The delicious perfume alone makes them worth baking.

The cake is perfect - it is beyond moist, studded with crunchy sweet-as-milk almonds (I had no walnuts) and that perfect combination of a chewy, bronzed crust with a soft, fluffy centre. You can taste a hint of the fragrant cinnamon and vanilla flecked pureed plums within the cake, but only a hint. Then comes the wonderfully tart plums with their vibrant juice that flows through the sweet cake like a pristine river, bringing it to life. I would have loved an extra slice or two so that each mouthful was as well balanced as the last.

I used 5 plums, I would keep the puree the same amount but would add an extra two slices of plum to the top, so around 2 extra plums worth.

Apart from subbing the walnuts with almond meal I also used regular white (but un-bleached) flour. I would love to try this as written, not only because it is healthier but I am intrigued as to how it would change the texture and flavour.

This made 9 regular sized muffins.

would I make it again: Yes.

recipe: Plum and walnut cakes.