Healthy Apple Cake

“I can resist anything except temptation.”
― Oscar Wilde, Lady Windermere's Fan

It's no secret that I have a gigantic, collosal sweet tooth. I don't think a single day has gone by in which I have not consumed refined sugar in addition to fruits and the like. 

This year it began to escalate to a point where I was verbally lamenting my addiction and hoping to at least 'cut back'. Fast forward to the evening, after avoiding sugar during the daylight hours, you would find me with an empty box of chocolates and a rather defeated, yet also satisfied, look on my face. It seemed sugar was a foe I couldn't shake; between the baby, husband and home I just didn't have enough energy left in me to draw up the willpower needed to kick this habit to the curb.

And then lo and behold, the universe manifested the only way I would do it; my little one got oral thrush. I may not have been able to change my diet for myself, but there is NOTHING I wouldn't do for my bubba. So to help her heal faster and to make sure she didn't pass it onto me, I went cold-turkey. And I don't just mean refined sugar. I did the whole shebang - no fruit or natural sweeteners. After some googling I stumbled upon the Anti-Candida diet and figured that whatever would help my girl I was willing to do, and heck, if I could cut the sugar than surely quitting dairy and gluten wouldn't be so bad.

Well, let's just say it took some getting used to. Besides being a vegetarian, eating organic and mostly unprocessed foods, my diet has never really been super healthy (apart from when I was pregnant). A large percentage consisted of baked sweets, chocolate bars, cheese, pasta, bread etc with fruit, veg and legumes getting the occasional guest appearance. Thanks to the fast metabolism I inherited from my mumma this poor quality, high calorie diet didn't result in weight gain so I was pretty content to keep to it (my brother's diet is even worse, yet he is in awesome shape, but eventually, if we don't change, we will both be paying the piper I am sure). In all fairness though we were never really shown how to eat healthy as kids. Apart from dinner, our other meals were horrid - sugary kids cereal for breakfast, and school lunches of nutella sandwiches, chips, fruit roll ups, dunkaroos and a piece of fruit (which was rarely eaten).

I am determined to help my daughter have good eating habits from the start, and this event has helped me turn a corner in my own nutrition. I really doubt that I will go back to my sugar-laden ways of the past, I just don't feel the need for that much refined sugar anymore, and when you know better, you do better. Ten days in and I have already lost those intense cravings. Now that I  can eat some fruits (apples and berries), I find that is all I need to satisfy my sweet-needs. I did try stevia in the first week but that just wasn't my cup of tea. I have yet another 6 weeks to go before I will allow refined sugar back in, but in the meantime I have amassed a rather wonderful looking set of refined-sugar free recipes to try.

Although it has been 10days I haven't really felt any different (apart from two days of withdrawal headaches and grumpiness) or noticed any physical differences (well, some slight weight gain, possibly due to all of the nuts and seeds I am devouring), but then again it has only been a short amount of time and I am sure this new healthier diet will benefit me greatly in the long run.

What diets have you tried recently?

ease: 5/5.
prep time: 6mins.
cooking time: 30mins.
total: 36mins.


taste: 4/5. Stealthily delicious.

I won't lie, I kept my expectations low, more so in terms of texture than taste, but I am glad to say, I was more than happy with this healthy cake.

Let's start with the texture; this was perhaps one of the softest, most luscious loaves I have ever had. It was incredibly moist but still held together well with a yummy sticky crust.

Taste wise it was mm mm good. I didn't include the walnuts as one of my friends is allergic so I added a few more dates. The honey and dates made this plenty sweet enough. The coconut was just a mere glimmer of a suggestion whilst the apple was noticeable but not dominant - all of the flavours melded together without any of them taking the spotlight. I can imagine that the nuts would add a lovely crunch to an already tasty treat.

Why wouldn't you go grain and refined sugar free if it tastes so yum!

would I make it again: Yes.


recipe: http://www.anjasfood4thought.com/2012/03/grain-free-apple-walnut-bread.html

Baked french toast with blueberries

“One must maintain a little bittle of summer, even in the middle of winter.”
― Henry David Thoreau

 A pressed palm, the size of a round plum, pushes against the window pane as rivulets of raindrops run down its face towards the burgundy bricks below. Thousands of water droplets fall from slate-smudged clouds all morning, sometimes in dribbles and sometimes in torrents so relentless you cannot distinguish one liquid bead from another.
As much as my little one longs to feel the stalks of grass between her fingers and the wind to blow upon the nape of her neck, we stay huddled inside our nest until the clouds have their intermission, allowing silvery threads of sunlight to pass between their lumpy forms and the dewdrops to settle on the earth.

It is in these moments we snuggle into our warmest woolens and tallest shoes to splash around in the puddles and allow the crispy air to redden our cheeks and enliven our senses.
Little V has almost learned to walk, at 8 months of age she holds on to the nearest form of support and wobbles her way to wherever she desires to go. Although she cannot walk alone she is thrilled with this tidbit of extra mobility and loves to hold onto the weathered trunks of trees as she feels the texture of the bark or the slippery surface of a nearby leaf. It was also during a wintry-slumber that her first tooth peaked out from beneath her rosy gums, although she still seeks her nourishment from breast alone, I'm sure once she begins to enjoy the bounty nature has in store for her, it will come in handy.

Once the thunder rumbles and we feel the air begin to moisten, we scurry indoors, shedding our extra layers to play inside whilst I read aloud as the rain once again drums against the window's face.

What do you like to do most on a rainy day?

ease: 4.5/5.
prep time: 15mins plus overnight to soak if you wish.
cooking time: 45mins.
total: 1 hour (plus overnight if you wish to leave it in the fridge).

taste: 4/5. Tart, sweet and wonderfully hearty.

I chose this recipe to use up some left over challah bread, and boy was I glad I found it. Most mornings I rarely have time to make anything other than toast as standing over the stove is still something I cannot do with the little one now she is too heavy to hold one handed (she only likes her slings and carriers if we are on the move, standing still she hates the restriction). After reading the reviews I saw that I could prep this the night before (whilst hubby plays with baby) and then just pop it in the oven in the morning - hurrah!

Whilst hubby didn't enjoy it much (he hates anything resembling custard at all), I loved it, I even ate it for my lunch and dessert as well. On top you get a deliciously sugar crusted topping with smatterings of blistered and juicy blueberries. Beneath lies an almost custard-like base oozing with sweet cinnamon-spiked blueberry syrup.

I listened to the reviews of others and heavily modified the quantities in the recipe.

would I make it again: Yes, anything that I can prep overnight for a sumptuous breakfast the next morning is fantastic in my book.

recipe: http://www.foodnetwork.com/recipes/baked-french-toast-with-blueberries-recipe/index.html

Poached eggs on challah with pecorino and pesto

 "It's only after a bit of breakfast that I'm able to regard the world with that sunny cheeriness which makes a fellow the universal favourite. I'm never much of a lad till I've engulfed an egg or two and a beaker of coffee."

P.G. Woodhouse

With a broken oven and no kitchen counter (alas the wooden one had to be replaced) I have felt rather out of sorts. More than that actually, I feel as though I've left the house with only one shoe on; a touch lost and a little bit befuddled.
Luckily I managed to get one last great breakfast in before my kitchen disappeared into a void, hopefully to reappear shortly. Mumma's hands need to be cookin'!

ease: 4.5/5
prep time: 5mins.
cooking time: 2.5mins.
total: 7.5mins.

taste: 4.5/5. Even the sweet tooth will rejoice.


There's no savoury breakfast dish I would choose over a sweet one; until now.

I love this combination! The sweet buttery challah against the richness of the egg with a salty hit from the cheese all brought together by the herby pesto (I didn't have enough basil for a pistou so I added some pinenuts) - yum!

would I make it again: Yes.


recipe: http://www.epicurious.com/recipes/food/views/POACHED-EGGS-AND-PARMESAN-CHEESE-OVER-TOASTED-BRIOCHE-WITH-PISTOU-242969

Jamie Oliver's chorizo & tomato salad

My days seem to be getting longer. 

The little one has begun teething again, something which has made me seriously question the necessity of having teeth. As much as I wish I could take her pain from her, I just offer unlimited cuddles, a string of chilled toys that soothe the gums and a basket of reassuring smiles and kisses to get her through till nap time where she happily wanders off to dreams and sleep, drunk on mummy's milk.

In these moments, where the house becomes eerily filled with the silence of a sleeping baby, I head to the kitchen to whip up something to satisfy my hunger and give me energy for another round of baby-soothing. Sometimes I am lucky enough to share lunch with my husband, this was one of those days.

ease: 4.5/5.
prep time: 5mins.
cooking time: 15mins.
total: 20mins.


taste: 4/5. Rather tasty.

As expected, hubby loved the chorizo component the most, but he did eat all the tomatoes, something he hardly does. I served ours with toasted Turkish bread and marinated goat's cheese.

would I make it again: Yes.

Egg in the basket

Some mornings find me with fresh eyes and a spring in my step, others have to beat through the cobweb of sleep with fists of savage sunshine and splashes of water so cold that I can feel each pore contract with a shiver. Today I was not only woken by sharp rays of light but also by my child's tiny hands as they kindly, and exuberantly, slapped me awake...and then slapped me some more for good measure. It's days like these I need a 'pick-me-up' breakfast; something cheerful, filling and most of all EASY.

My great-grandmother hailed from Britain, and this meal was something she made for my mother, and in turn, what my mother made for me. We refer to it as Egg in the basket, but I think it's more commonly known as Egg in a hole. I attempted to use my artistic licence by creating a heart-shaped hole, however my generously sized eggs overflowed and hid the heart beneath their egg-white hems.

To make this simple dish a little more 'top drawer', I sprinkled it with truffle salt which is, in my opinion, truly meant to be paired with the humble egg.

(For a gluten-free dish use gluten-free bread, pictured above is wholemeal sourdough spelt).

Smoked salmon, bread & avocado salad

Tired of being held prisoner by the unseasonably cold weather, we reached for jackets puffed with fleece and insulation whilst thick scarves coiled around our necks in knots and loops. Satisfied that our armour would hold out again the bitter chill of the biting wind and the dampness of the side-walk, we clasped hands and braved the elements.

We marvelled at the first Autumn leaves to let go of their greeness to sashay down to slumber upon the ground and at the silvery remains of a snail's nightly journey recently taken. It wasn't long before we stumbled upon a tiny dandelion meadow, one small patch of grass brimming with downy orbs. Unable to resist, we each plucked one from the soil and made a wish before closing our eyes and parting our lips to blow. Upon opening our eyes we were dismayed to see that each of our stems still contained one achene yet to take flight. So we chose another and tried again but were once more left with a single stubborn seed. So we tried again and again before a touch of dizziness caused us to admit defeat and head home, leaving our wishes un-wished.

After returning home, pink cheeked and rejuvenated, I thought back to our dandelion-endeavour and a new strategy formed in my mind; tomorrow, we would each wish on a flower together, and with our combined breath, I am sure we would succeed in sending each parachute to flight with our wishes.

Smoked salmon, bread and avocado salad
serves 2
adapted from this Donna Hay recipe

1 avocado, quartered
150g smoked salmon slices
200g wild rocket (arugula) leaves
4 slices crusty bread, toasted

red onion dressing:
1/3cup 80ml lemon juice
2 teaspoons caster (superfine) sugar
1/2cup (125ml) olive oil
1/4 red onion, finely chopped
sea salt and cracked black pepper

To make the red onion dressing, place the lemon juice and sugar in a bowl and whisk until the sugar is dissolved. Add the oil, onion, salt and pepper and stir to combine. Set aside.

Divide the trout, rocket, avocado and bread between plates and spoon over the red onion dressing to serve.

ease: 5/5.
prep time: 10mins.
total: 10mins.

taste: 4.5/5 - as rated by the husband.

I can't comment on the overall flavour as I am sure the salmon plays a large part. As far as the rest goes, the dressing is lovely, although I find raw onion a touch strong for me, but all in all it's a nice dish.

would I make it again: Yes, since hubby enjoys it so.

Ftira

I nervously exited the car to stand on a dusty dirt road that lead to a court of limestone townhouses, sunset-coloured flowers cascading over wrought iron balconies with large wooden doors beneath. We had arrived at Malta airport not long before, and after a quick change of clothes, a spritz of perfume and a lashing of lip-gloss we were on our way to visit my husband's relatives, the first stop on our list was his Grandmother's home.

We had been together for four years, and were officially on our honeymoon. When planning our itinerary we included a short stopover in Malta so that I could finally meet my husband's entire family for the first time, therefore you can imagine the state of my nerves as I stood in that court, about to begin the introductions. As my husband raised his hand and knocked three times on her door I could feel my stomach somersault as if it were auditioning for the circus. The moment that door swung open however, I barely had a second to utter a 'hello' before being pulled into two overjoyed arms. There was a flurry of hugs, kisses, face holding and tear-stained smiles before we were led straight to the kitchen to be fed, afterall, we 'looked very thin and in need of a good meal'.

It was in this kitchen, a million miles from home, filled with the loving faces of my husband's cheerful relatives that I was first introduced to the Maltese sandwich known as Ftira. Back then I still consumed fish so Nana Lela had made it especially for me and watched eagerly as I took my first bite. Needless to say that was the first of many as I consumed enough portions to satisfyingly feed all three of my partner's uncles who were standing nearby. Despite feeling like a glutton afterwards, Nana Lela told me to keep eating so I could put more meat on my bones. I just smiled, reminded of my own Grandmother back home. No matter what country you come from, there is always a Grandmother trying to fatten you up.

Ftira
serves 2

2 Turkish bread rolls
2x small tins of tuna in olive oil
1/4 red onion, chopped
2tbs tomato paste, or to taste
2tbs olive pate, or chopped kalamata olives
dried mint, to taste

Slice loaves in half. Spread 1/2tbs tomato paste on each half of the loaves. Then add half a tin of tuna, 1tbs olive paste, onion and dried mint to one half of each loaf. Top with remaining halves and enjoy.

ease: 5/5.
prep time: 8mins.
total: 8mins.

taste: 4/5. One helluva Maltese sandwich.

My single food memory of Malta consists of this sandwich, in fact, as soon as I arrived home I tried to recreate it immediately. It's nowhere near as good as Nana Lela's, but it's still pretty darn tasty :).

The tangy tomato, acidic onions, briny olives and sweet, cool mint combine beautifully with the oil bathed tuna.

would I make it again: Yes, it's a weekly lunch regular.

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

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

Brioche french toast

 “Good bread is the most fundamentally satisfying  of all foods; and good bread with fresh butter, the greatest of feasts.”
James Beard (1903-1985)

Truer words have not been spoken.
Being born of European heritage, not one day would pass without bread, in fact, almost not one meal would pass without it. It was as constant as the rising of the sun, and perhaps as comforting.

Ask anyone about the smell of freshly baked bread and I assure you a smile will appear before their answer. That heavenly scent, whilst indescribable, leaves you with an innocent warmth that emanates from your core. Even sweeter still for me is the perfume of toast, if I could bottle it I would. I cannot tell you how many times I have asked 'what is that wonderful smell coming from your kitchen' to be told, 'I am just making toast...'

Whenever we dine out I always get excited to see what bread we will be given as I feel it allows me to know what to expect of their food. If given cold, stale or flavourless bread I know to lower my expectations, but should I find soft bread that steams as I tear it in two I know I am in for a treat.

Despite my love for bread, I have never made it myself. I have a deep respect for bakers who rise whilst the sun still slumbers to knead and bake until morning, so that the rest of us have something on which to smear our jams. I figured that unless I had hours to spend I just would not be able to make it. And for years I was fine with this. And then one evening, as I prepared to make dinner, I realised that the recipe called for brioche, having none and being too late to get any I started to panic. Racing to my laptop I optimistically hoped that perhaps I could find a 'shortcut' recipe that would give me brioche in a few hours for dinner. Five or so clicks later, I stumbled upon Artisan Bread in 5 Minutes A Day - and voila, I was retrieving a glorious loaf of brioche from my oven four hours later. Granted it's not as pretty and maybe not as light as a brioche given the proper kneading and preparation, it's more than adequate should you find yourself with little time and in need of bread.  I loved baking my own bread so much that I cannot wait to set aside some time and do it again.

Whilst we enjoyed the brioche in its battered eggy cloak, in all honesty, we enjoyed it most with a simple smear of butter straight from the oven; that in itself is perfection.

Picture taken two days after baking.

ease: 4.5/5.
prep time: 4 hours.
cooking time: 30mins.
total: 4hours & 30mins.

taste: 4/5. Knead a quick brioche? Then try this.

Even without an eggwash to gloss its crust it came out with a lovely burnt umber sheen.
I rested mine at room temperature for 1 hour before chilling in the fridge for 2 hours and then placing it in a tin at room temperature for 1 hour before baking at 200C for 30mins.
As it was only stirred with a spoon I found mine had some lumps in dough form, but they smoothed out during cooking.
Still warm from the oven it was soft and gently sweet; a smear of salty butter made it sing.

Once it began to get stale I used it to make a simple french toast with maple syrup, cinnamon, bananas & a dollop of creme fraiche. I found that it didn't soak up the egg as well as white breads do but it still tasted great.

Would I make it again: Yes. I would love to try this again, however next time I would use my paddle attachment to combine the ingredients to achieve a smoother more incorporated dough and would also use an eggwash for the top.

recipe: Brioche

Fig & goat's cheese pizzas

It seems I've gone 'fig crazy' (that is a rather paper-thin attempt at mimicking the phrase, stir crazy).

Figs are the 'falling stars' of the fruit world; blink and you might miss them. Due to their fragility they are also quite pricey which is why I have decided that the first fruit tree I plant will be a Fig Tree. Until the day when I can happily pick my own, I buy a dozen or so each week to use almost immediately. Some my husband eats adorned, juices dribbling down his stubbled chin. The ones I safely hide from his greedy fingers I make into something sweet or savoury, they work beautifully in either camp.

Hubby actually chose this recipe, as initially, HE was meant to make it, and whilst he did help, I ended up taking over as I just can't bear to watch him fumble around in my kitchen. Yes, it's MY kitchen and I don't like to share it.

ease: 5/5 (especially if you use  a store bought pizza base, which we did).
prep time: 8mins.
cooking time: 8mins.
total: 16mins.

taste: 4/5. Simple but satisfying.

I was hesitant about using a tomato passata base to go with the figs, but hey, it worked. The tangy tomato went well with the sweet fig.
The first flavour that hits you though is the lingering liquorice of the fennel seed which gives way to the successful fig/tomato pairing before the gooey, salty cheeses and crisp pizza base wrap it all up. I made two medium sized pizzas, one for each of us. Hubby didn't like the fennel that much as he preferred the fig to be the lone star of the show, but I enjoyed it more.

would I make it again: Yes.


recipe: Fig & goat's cheese pizzas

Strawberry & vanilla cream sandwich

I do not like to play favourites; being one half of two siblings, I found it often left the unpicked feeling unwanted and unliked, as as the shy recluse, I tended to be the latter.

Saying that, I do have a favourite berry, which is difficult, as berries in general are all beautiful beings, some tart, some sweet, some plump and soft, and some firm and juicy. They, along with cherries, are the 'pin-up's of the fruit world with their vivacious colours and edibility. I love them all and would gladly take any offered (even those undesirable when eaten raw I will find a use for cooked). I would love to be original and say that the burgundy mulberry is my favourite but I'm going to side with the masses and pick the strawberry (both figuratively and literally) as my favourite berry.

If I had to list some reasons here would be a few examples:

• whilst their peak season in Australia is from September to January, they are grown all year round.
• they taste wonderful in all their unadorned rawness, as well as baked or pureed or sliced into sweets.
• they are fairly easy to grow in a pot on my back porch
• I haven't met one person yet who doesn't like them

One thing I do not do is buy frozen strawberries; absolutely horrible things. Whilst other berries freeze with flair, strawberries lose what makes them wonderful. Sinking my baby teeth into a luscious, fragrant strawberry gave me great joy, the same joy is experienced when taking a bite with my giant orthodontic-corrected adult teeth - years have not changed a strawberries taste.

I'm sure strawberries would bring joy to any hour they are eaten, but strawberries at breakfast are truly tantalising.

Like a mille-feuille with a leather jacket and a Harley - the thick, buttery brioche forms the foundation for this tower of carmine and magnolia. The squished berry remnants trickle onto the vanilla flecked, lush cream whilst the icing sugar lovingly powders the three tiers in readiness for it's drooling recipient. A fruit sandwich is sweetness in a conventional package.


Strawberry Sandwich
Makes 6

3 brioche rolls (80g each), cut into 1/2cm thick slices
1/2 cup thick cream
1 1/2 tbs icing sugar, plus extra to serve
1 tsp vanilla bean paste
350gm strawberries, hulled and thickly sliced

Toast brioche slices. Combine cream, 1/2tsp icing sugar and vanilla past in a bowl and whisk until thick.Place strawberries in a bowl, add remaining icing sugar and crush using a fork.
To serve, place 1/3 of brioche on a bench, spread with half the cream and top with half the strawberries. Repeat layering, finishing with a piece of brioche. Serve dusted with icing sugar.

ease: 5/5.
prep time: 10mins.
total: 10mins.

recipe: 4/5. The buttery brioche, sweetened with powdered sugar dissolves to a hint of vanilla cream before your mouth is filled with the juices of tartly sweet bruised strawberries. Quite light depsite it's other decadent ingredients.
Make sure you do not slice larger than 1cm as you may have trouble opening your mouth wide enough. The only downside; missed strawberry stains on your cheek whilst out in public.

would I make it again: No - it was lovely, but not lusting after another one (and brioche loaves are a little hard to find in my area).

Grilled vegetable burger

Short post today as I have too many other things to cook!

Grilled vegetable burger
adapted from Donna Hay Magazine
change amounts to suit serving size

eggplant slices (I bought some pre-grilled from a deli)
tomatoes (I used semi dried tomatoes)
haloumi
onion, sliced
olive oil
baby spinach
burger buns
1tbs harissa paste
4tbs mayonnaise

Heat oil in pan and cook sliced onion over medium heat until caramelised put semi dried tomatoes and eggplant sliced in pan to warm up. Set aside. Brush haloumi with olive oil and fry in pan until golden, should only take a few minutes.
Meanwhile, brush split burger buns with oil and place under griller until browned on top.
Mix harissa paste and mayonnaise together until combined, spread over burger buns. Top one bun with baby spinach, grilled eggplant, semi dried tomatoes, haloumi and caramelised onions then top with other half of bun. Serve with extra baby spinach drizzled with balsamic vinegar.

ease: 5/5.
prep time: 20mins to do onions and assemble burger (if you grill your eggplant and roast your tomatoes it may take longer).
total: 20mins.

taste: 4.5/5. Super tasty, Ryan even loved it despite the lack of meat. Great flavours.

would I make it again: Yes.

Savory Parmesan pain perdu with poached egg & greens

Results are in: I had gastritis and low iron. Good news is my voracious appetite is back and my tummy no longer hurts when I eat. So of course I have lined up some tempting sweets for this week, but I shall start off with a savoury, filling breakfast.


ease: 4.5/5.
prep time: 20mins to soak.
cooking time: 25mins.
total: 45mins.

taste: 3.5/5. The egg was at the forefront in terms of taste. The runny yolk gave way to bitey, acidic vinegar with bitter greens, whilst the crunchy and soft cheesy bread came in last. Overall this was nice, nothing super special though, but nothing wrong with it.

would I make it again: No.

recipe: Savoury parmesan pain perdu with poached eggs

Gigantes Plaki: Greek baked beans

tra⋅di⋅tion - [truh-dish-uhn]–noun

1.	the handing down of statements, beliefs, legends, customs, information, etc., from generation to generation, esp. by word of mouth or by practice: a story that has come down to us by popular tradition.

Whilst we may have many old traditions, we are starting a new one tomorrow.

The first Sunday of each month, my aunties, mother-in-law and I will meet at my grandmother Sofia's house for a cooking lesson and the chance to record her recipes that have been passed down to her, and now unto us. I don't visit my grandmother as much as I want to as she lives over an hour away and when I go I like to spend half the day there, so I rarely see her besides holidays and family functions. Getting to see her at least once a month as well as being fed and getting a great recipe is a wonderful idea. Tomorrows recipe is one of my favourites, Coconut rice filo pastry dessert, I can't wait.

Tomorrow's event has inspired me to cook a rustic Greek lunch, this one is not a family recipe, but something I have eaten before as a child.


ease: 4/5 - lots of prep time but technically easy.
prep time: 12hours (overnight soaking, you could prep the rest of the ingredients the night before.)
cooking time: 1 hour & 15mins.
total: 13 hours & 15mins.

taste: 3.5/5. Ryan found this too 'vegetarian'. I however enjoyed the soft beans with tangy tomato, sweet carrot and aromatic garlic dotted with dill. Really moreish and filling.
I made the following modifications:

• I used 1 tin of 400g diced tomatoes
• 2 medium carrots
• 1 bunch dill only
• Once the carrots were soft I cooked the tomato part for only 15mins before adding it to the beans
• I cooked it for 20mins at 180C and 10mins at 200C
  

would I make it again: No - hubby doesn't like baked beans much,

recipe: Gigantes Plaki: Greek baked beans

Roast pork & apple sandwich

Lunches around here hover on the mundane, as daily chores and work keep me busy enough to only spare a few minutes on its preparation.

I might occasionally whip up a nice treat to accompany the weekly main of toasted bread with cheese and a varying sliced meat (or if I have an extra minute, eggs with toast) but rarely do I change the main component.

Today Ryan's friend came over to help him with web-related work, which allowed me some spare time between loads of laundry and trips to the vet to make an extra-special sandwich. Pork and apple seems to be a classic paring that doesn't offend, and when cooking for someone you don't know, I prefer to play it safe and classic. I offered the boys a beer of stout, but bless their hearts they choose apple juice.

Also, a very Happy Daffodil day to everyone. For those who don't know what today celebrates, Daffodil Day and it's merchandise raise money towards cancer research. The bright yellow flowers that bloom in dreary winter are the perfect symbol for a cancer-free future.


ease: 5/5.
prep time: 12mins.
cooking time: 1 hour.
total: 1 hour & 12mins.

taste: 4/5. For lunch I didn't have time to make the bread so I used a honey & oat loaf. I halved the ingredients to make a sandwich for two (with left overs). I cooked the pork at 200C for 15mins and then at 180C for 35mins. I let it rest for 10mins. Ryan enjoyed the sandwich.

would I make it again: Yes - for a special lunch.

recipe: Roast pork & apple sandwich with stout

Savoury tomato bread pudding with basil cream

Logophile: LAW-guh-fahyl; noun:
A lover of words.

Nose deep in paperback books, with a hot chocolate or some other nondescript saccharine snack in one hand, was how I spent most of my childhood. I only ever used barbie dolls to act out scenes I'd read or written myself. My passion for reading helped me greatly in school, and now it is my favourite solitary indulgence, although I imagine I will love it even more as an activity shared with my children at bed time, or any time for that matter.

I must credit my mother for sparking my interest in literature. I looked forward to bedtime with the utmost ferventness. It would signal being tucked into bed with my mother picking a book from the shelf. My mother is a wonderful storyteller; her ability to portray each characters voice and inject absolute magic into each word delighted my imagination and was my favourite childhood experience. It wasn't long before I learned to read and set off on journeys myself, whether it was eating Moonface's delectable Honey Snap biscuits up in the Magic Faraway Tree or visiting the word marketplace in Dictionopolis from one of my absolute favourites, The Phantom Tollbooth.

I would also search out new words in the dictionary, adding them to my textual treasure chest. Instead of digging through endless pages, I get one new word emailed to me each day, just to get my fix.

My passion for food has also led me to discover new names for new ingredients never tasted. I remember 'Balsamic' was something I had not heard of until my teenage years when I tried it at an Italian cafe, needless to say I was hooked on the first bite. And whilst my husband had tried Balsamic Vinegar when we met, he had never tried it reduced, which we both prefer. There is just something about that sweetness with a large acidic kick that takes some meals above ordinary into wonderful. Especially when paired with its best friends tomato, bread and basil. An absolutely awesome foursome ;).


ease: 4.5/5.
prep time: 15mins.
cooking time: 1hour (includes 45mins resting period, which is when I made the basil cream).
total: 1hour & 15mins.

taste: 3.5/5. I had high hopes for these little orange-red pudding which is maybe why they let me down a little in taste. The puddings needed another 10mins as I used normal muffin tins.

They were extremely soft and spongy. The first flavour you get is the sweet, vinegary balsamic (I highly recommend using a reduction/glaze as it is the only sweetness in this dish) followed by the incredibly strong thyme and basil cream and finally the tart, bitter tomato pudding. I would have loved some crunch as it is all incredibly mushy and soft, perhaps staler bread would have been better. It was lovely, but with that classic flavour combination I expected more, the bread could definitely use a little more tomato flavour. Perhaps a tomato tart tatin with the basil and balsamic accompaniments would have been better - with some goats cheese thrown in for good measure.
would I make it again: No - nothing special.

recipe: Savoury tomato & bread pudding with basil cream

Baby BLT breakfast sandwich amuse-bouche

Surprises - unexpected ones I do not like, planned surprises however I revel in.

I am one of those annoying people who like to plan everything and always know what is going on or what we are going to do - right down to each meal we eat. I don't know why I am so averse to the unanticipated and spur of the moment, but I just am.

Yet, I love planning surprises for others, whether as small as bringing home an unanticipated sweet treat or something larger like skydiving as a 21st birthday gift. As my husband, brother, father and myself all work from home, I make them lunch everyday, most often consisting of a fried or pressed cheese and meat sandwich. Nothing special but it fills the spot and it takes me only 5mins. As you can imagine though, it does get a little boring after a few days so every now and then I surprise them with something different. Although this recipe is in the 'bread' field it packs a whole lot more flavour, nutrition and excitement into a work lunch.

ease: 5/5.
prep time: 5mins.
cooking time: 10mins.
total: 15mins.

taste: 4/5. Everyone would have preferred this on a Turkish pide or some other much-easier-to-eat-bread - the french stick was just too awkward. Flavour wise this delivered. For me I first tasted the deep savoury sweetness of the balsamic followed by the garlicky bread and soft egg which was then washed away by the tartly sweet tomato before finishing with the garlicky spinach and then the sweet basil to round it all off. The boys also had salty bacon in that mix.

I used a store bought balsamic reduction glaze.

would I make it again: Yes - with a different bread and perhaps a shaving of Parmesan.

recipe: Baby BLT breakfast sandwich amuse-bouche

French toast with cinnamon pears

We have timidly begun a new tradition in my home.

For the past three weeks, each Thursday, my father and brother make the 2min drive to my home to have breakfast with my husband and myself (and our dog Yoshi). Although they struggle to make it here by 10am (which I personally don't consider to be that early, but I guess I didn't inherit my family's 'vampire' gene), they eventually come rolling in, still sleepy eyed, to feast on treats with us.

The past two Thursdays I have made pancakes, but today I thought I'd deviate a little and make french toast instead, with some fruit thrown in for good measure (and nutrients).

ease: 5/5.
prep time: 5mins.
cooking time: 15mins to make 8 slices of french toast and poached pears.
total: 20mins

taste: 4.5/5. As I guessed, everyone loved these. Anything that involves sugar, maple syrup and fruit tends to be a hit. The toast was spongy, soft and crunchy whilst the pears were softly firm with just a hint of cinnamon, the syrup they were cooked in went beautifully with the dish. I made the following modifications:

• I used sour dough white bread
• I used around 1/4cup maple syrup

I wish I had added some star anise or cloves to spice it up a little as I felt the cinnamon was too subtle for me, I prefer my pears a little spicier.

would I make it again: Yes, with some extra spicing up and an extra pear.

recipe: French toast with spiced pears

Jamón and Manchego baked eggs

My house is pretty darn clean today.

This morning I woke up with steadfast determination to get a lot done. Normally I write a list of what to do and when to do it, but today I thought I'll just do whatever I feel like doing. That entailed a lot of laundry and a big scrub down of the kitchen and bathroom with some light vacuuming thrown in - and all before lunch :).

Right now I have that glow of a person who has managed to accomplish much with plenty of time left over for leisure. Apart from folding up some clothes once they dry, I think I shall only make a tart for tomorrow and some dinner tonight. My biggest dilemma is what to do with the rest of my free time - perhaps some reading or even a jigsaw puzzle with my puzzle-lovin husband.

Happy 4th of July to all in America.

ease: 5/5.
prep time: 14mins.
cooking time: 12mins.
total: 26mins.

taste: 2.5/5. The boys did not like this at all. The bread became soggy (I misunderstood the instructions - I think you are meant to line the bottom with 2 slices of bread, I only used 1) and my brother didn't like the sour taste from the vinegar. They didn't feel it went well and the texture was obviously unappealing. I only ate the Manchego which was very lovely - don't waste it in this dish. Such a shame, I thought it would have been nice.

would I make it again: No.

recipe: Jamón and Manchego baked eggs