Cherry coconut porridge

I have yet to find my rhythm. 
As someone who likes to know how the movie ends before seeing it, and who takes joy in creating routines and organising, my current completely random and spontaneous days make me feel as though my head is spinning. My daughter, bless her, is a very irregular kid; trying to mould her into a schedule is like trying to shape dry sand - frustratingly difficult. 
Because I can never truly know what to expect on any given day, things like blogging have once again become luxuries that I can barely scrounge up enough time for. So, once again, this will be the last post for now. 

However, I still manage to post daily on my Instagram account. So feel free to follow that :)  - http://instagram.com/greedygourmand

Greedy Gourmand

Cherry coconut porridge

1.5cups oats

4 tablespoons chia seed

3-4cups of coconut drinking milk

3 tablepoons raw cacao

pinch of stevia

coconut shavings

cherries (fresh or frozen)

dark chocolate shavings

maple syrup

Combine oats, chia, coconut milk, cacao and stevia in a saucepan. Bring to a boil over medium heat and then simmer over lower heat until oats are cooked.

Pour into a bowl and top with coconut shavings, cherries, dark chocolate shavings and maple syrup to taste.

Orange date bread

I type these words as my little one slumbers.
Having a small child makes me feel like a teenager sometimes; sneaking around whilst she is sleeping to indulge in the activities that I like to do, whilst being as quiet as a mouse to keep her in dreamland.
These pictures, for instance, were taken during the beginning of her snooze, edited during the middle, and published just before she started stirring. It is amazing how quickly one hour seems to pass whilst babies sleep!

Whilst my hobbies have been relegated to baby nap times, the rest of my days are filled with hide and seek, whimsical picture books (that are read over and over again), playing with an array of wooden toys and various items she has found and claimed as her own (the remote controller and an old belly dancing arm bangle of mine being her current favourites), Bob Marley songs (played over and over and over...), hugging trees and smushing flowers, tickling toes and kissing boo boos - and whilst my days are marvelously tiring (the little one still wakes 7 times a night, so perhaps that is also a fatigue-factor), I wouldn't trade them for anything. My home might be a little shabbier, the meals slightly burnt and my adult conversational skills quite underused  but I am so incredibly thankful that I get to spend every single day being a mummy to such an amazing person. Being a part of someone's life from the moment they come into existence is such an honor; I get to witness her entire childhood and watch her metamorphosis first hand, to share her entire 'beginning'.

Now that I have gotten my daughter-gushing out of the way, let us eat cake!

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

taste: 3.5/5.

Whilst this bread/cake was incredibly soft and gently sweet, it lacked a strong flavour profile. The dates, which lent the sweetness, were prominent, but the orange only gave the faintest hint of bitterness. The cinnamon was also barely noticeable. It is lovely with a cup of tea, but a touch too delicate in flavour to be served on its own.

would I make it again: No, but I thoroughly enjoyed this loaf.

recipe: http://www.anjasfood4thought.com/2011/08/gluten-free-orange-date-bread.html

Banana and chocolate chip muffins

“Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop away from you like the leaves of Autumn.”
― John Muir

I like to think of the beginning of Winter as a time to shed any worries or cares; to strip myself bare and rekindle the flame of my inner being.

It is during this season that I feel the need to simplify and declutter my life. It seems even more important to me now that I have a child, to show them what life truly is; the love of yourself and others, the Earth that nourishes and sustains us and buckets of laughter and fun. If you have shelter from the storm, food in your belly and the company of loved ones there is nothing else to need. It is so easy in our world to get caught up in the trivial and to bury ourselves in the material that we lose touch with nature and who we are at heart. I would like to teach my daughter to be present, to love genuinely, and to remember what truly matters...

So I spend these last Autumn moments frolicking in every ounce of sunshine I can, catching as many falling leaves as I can and relishing as much of its last bounty as I can.

These muffins came about due to some languishing bananas, and as I never wish to have any food go to waste (any produce we don't eat, my father's chickens do and boy do they leave nary a morsel behind). Funnily enough, it is often the unplanned recipes that turn out best :)

What things do you like to do before Winter begins?

ease: 5/5.
prep time: 8mins.
cooking time: 25mins.
total: 33mins.


taste: 4/5. Childishly grand.

These muffins remind me of childhood lunches with sticky fingers, crumb dotted mouths and high pitched squeals of joy.

The muffins are wonderfully moist with pockets of sweet banana and patches of dark, melted chocolate. They are quite sweet despite the fact that I did reduce the amount of sugar by 1/3cup although I did add a little more banana, the sweeter your bananas the less sugar you need.

They might seem rather ordinary, but I add three of these straight from the pan.

would I make them again: Yes.


recipe: http://www.epicurious.com/recipes/food/views/Banana-Chocolate-Chip-Muffins-101020

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

Mascarpone pancakes with mango & blueberries

Mornings filled with the melodical babblings of a curiously exuberant 5month old little girl and the rustling of papers crammed into laptop bags are the sounds that begin each weekday.

My husband chews hastily on toast whilst tickling our daughter's feet and grabbing his car keys, in moments he is out the door and I am left to split my day between playing, feeding, cleaning and cooking until his evening return. Six days a week, breakfast is a speedy blur eaten on the fly. But on sweetly slothful Sundays, breakfast is lingered over and most often lavish and bountiful, occasionally stretching it's greedy arms towards lunch's hour.

Whilst I like to experiment with different types of breakfast fare, Sunday seems to beckon pancakes like mice to the Pied Piper; it's almost become a permanent fixture. Luckily, there seem to be as many variations of this breakfast cake as there are flowers in my yard.


Do you like to try new pancake recipes, or are there a handful that you are loyal to?

ease: 5/5.
prep time: 7mins.
cooking time: 12mins.
total: 19mins.


taste: 4.5/5. Good Golly Miss Holly, these might be the fluffiest pancakes yet.

Even on their own, these pancakes were delicious; I polished off the entire lot before lunch. The texture was fantastic with a fluffy and soft center kissed by the vanilla sweetness and creamy mascarpone. You could top the with anything, I opted for fresh fruit, raspberries or strawberries would be marvelous I am sure.

These will definitely become my go-to plain pancakes.

would I make it again: Yes.


recipe: http://alejandraowens.wordpress.com/2010/03/22/mascarpone-pancakes-with-lemon-curd-and-blueberries/

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).

Tapioca porridge with brown sugar bananas

My bulbous belly has not only brought me sore ribs and a sleep cycle that is more akin to a wash cycle than sleep, it has also awakened in me a new found appreciation of citrus. Pre-baby bump I was not particularly impressed by the dimpled coral skin of Oranges and even less so by its less eaten cousins, Lemon and Lime. In fact, unless a recipe called for their bitter skins or mouth-puckering juices, they rarely mingled with the other fruits in my bowl. Until now.
At first it began with a slice of lemon in my water. Then my fingers found themselves tearing mandarin segments apart to nibble with my morning toast. It wasn't long before I was squeezing chartreuse droplets over my salad leaves and grating orange zest into my pancake batter. Before I knew it, I was a citrus-holic; my vitamin C levels have never been better.

ease: 4.5/5.
prep time: 6mins (but you need to soak the tapioca overnight).
cooking time: 10mins (I cooked bananas whilst tapioca was cooking).
total: 16mins.

taste: 4/5. Amazing melding of asian flavours.

Overall this flavour combination is complex and exciting. The porridge itself has the smooth notes of vanilla, creamy tropical coconut and the fragrant fruity kaffir lime. When paired with the sweet caramelised banana and sharp tang of lime juice it really makes a winning combination. The tapioca pearls add a nice chewiness to the dish. Whilst I loved it, hubby had one mouthful and decided it wasn't for him, blaming the coconut and texture of the tapioca. But his bowl didn't go to waste, my dad happily polished it off for him.

would I make it again: No, only because hubby won't eat it.

recipe: http://www.gourmettraveller.com.au/tapioca_porridge_with_brown_sugar_bananas.htm

Lemon buttermilk pancakes with blackberry syrup

 

"I'd like Winter if it had more days like this."

Those are the words my husband sighed as he closed his eyes and lifted his head toward the sunshine. Despite dwelling deep within Winter's embrace we have been blessed this week with enough intervals of sun-drenched blue-bird skies to forgive the stretches of pewter-cloud rainfalls.
There is something about an unexpected sunny day that makes you cherish it that little bit more. It lifts your spirits and bestows a much needed energy refill allowing you to accomplish what you wish with a spring in your step. I was not the only one who threw open doors and banished the slumbering dust from their home today, but I was perhaps the only one who was luckily enough to taste these lovely pancakes this morning, fit for a day like today.

Lemon buttermilk pancakes with blackberry syrup
adapted from here

Makes 7 small pancakes.

Lemon pancakes:
1 egg
1 cup flour
1 tbs sugar
zest of 1/2 lemon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Blackberry syrup:
1 cup frozen blackberries
1/4cup sugar
1 tsp lemon juice
1/4 cup water

In a large bowl, combine the flour, sugar, baking powder, baking soda, lemon zest and salt. Add the egg and buttermilk. 
Heat a nonstick pan over medium heat with a little butter.  Add 1/3 cup of batter to the pan and cook a few minutes on both sides, until just lightly golden brown. 

Meanwhile, combine blackberries, sugar, lemon juice and water in a small saucepan and bring to a simmer over medium heat, cook until syrup reduces to desired consistency. Syrup will thicken upon cooling.

ease: 5/5.
prep time: 5mins.
cooking time: 15mins to make all pancakes.
total: 20mins.

taste: 4/5. Sunshine for your tastebuds.

The fluffy citron-hued pancakes filled with the summery sharpness of lemons pair beautifully alongside the wine-coloured blackberries bursting with rubicund berry sweetness.

would I make it again: Yes.

recipe: http://pinchofyum.com/post/6245716909/lemon-pancakes-blackberry-syrup

Orange, cinnamon & yoghurt pancakes

As the Starks of Winterfell would say, 'Winter Is Coming.'

Winter's scent of moist soil and wet pavement has already begun to fill the dampened air, taking colour from our cheeks to lend it to the tip of our chilled noses. Scarves are coiled and tucked beneath upturned collars in an effort to make ourselves airtight and safeguard our warmth. Most days bring at least a drizzle of rain, making hair strands glisten with watery crystals. In spite of the bitter weather, my husband and I still venture out to move our legs and discover our surrounds. Each walk reveals something new, our most frequent one divulged a magical patch of fairy-esque toadstools, their cherry-red caps spotted snow white standing apart from the emerald grass and decaying leaves of Autumn's shedding; it was one of our best discoveries. I am sure we will continue our walks far into Winter's depth as our braving of the cold only makes coming home that much sweeter; like stepping into a cosy embrace.

Whilst Winter might be looming on my doorstep, within my dwelling I fight off frostbite with foods that remind me of sunny days and balmy breezes. For me, the bold sun-drenched colour of oranges along with their fresh citrus kick full of life and zest never fails to rouse me from a Wintry slumber.

ease: 5/5.
prep time: 5mins.
cooking time: 6mins each.
total: 17mins.

taste: 4/5. A stroll down Summer's lane.

These pancakes were delicious. I adored the tang of the yoghurt with the bright citrusy hit of orange that made these pancakes feel Summery. I also added a dash of cinnamon for some extra spice.


would I make it again: Yes.


recipes: http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/March-2011/FreshTartSteph-Recipe-Orange-Yogurt-Pancakes/

Persimmon & sultana muffins

Since getting hitched I have had not one gentleman caller that was not related to me stop by; my husband is now the only one who rings my bell, so to speak. Until recently that is. You see, I have had another visitor frequent my doorstep, perhaps you know him?


He smells of childhood safety and sugary spice. His footsteps leave prints of flour dust and tasty crumbs. He is warm and rotund and welcome any time of the day. Have you guessed his name yet? Perhaps this old rhyme will help...

 Do you know the Muffin Man?
The Muffin Man, the Muffin Man
Do you know the Muffin Man
Who lives in Drury Lane?

The Muffin Man has been a weekly guest at my home latey, I blame the biting damp and leaden sky for my need of comfort from this portable baked good.  Nibbled like a mouse, torn asunder or split evenly and spread with butter you can eat them any way you feel like. They get you from breakfast to lunch without any effort and leave your tummy satisfied and your mind soothed. How can you not love a muffin?

ease: 4.5/5
prep time: 15mins.
cooking time: 25mins.
total: 40mins.

taste: 4/5. Moist, substantial and somewhat addictive.

Straight off the bat, these aren't the prettiest muffins at the fair nor do they taste particuarly fanatstic upon the first bite. But something strange happens mid chew and you find yourself wanting to try some more, and then more and before you know it one muffin has dissappeared and your fingers are already reaching for its twin.

The persimmon in this is more of a moisture factor than flavour factor; it's a little too subtle when baked into a muffin but it does add a soft sweetness and absolutlely luscious crumb. The sultanas bring the jammy sweetness to the party and with hint of warm spices (I would add more next time), it is a rather addictive, mellow muffin.

This made 9 muffins.


would I make it again: Yes.

recipe: http://catesworldkitchen.com/2010/12/persimmon-muffins/

Porridge with poached apricots, honey & creme fraiche

"in omnibus requiem quaesivi, et nusquam inveni nisi in angulo cum libro" 

Translation: Everywhere I have searched for peace and nowhere found it, except in a corner with a book

The pleasure of a good book is immeasurable to me. Getting lost within its pages whilst losing all concept of time is truly transporting and blissful. Most of my leisure time is spent exploring worlds within paper pages and black ink. Sometimes, however, I prefer something more visually tantalising such as a film or my favourite type of television program, a cooking show.

I had the serendipity of stumbling unto an episode of The Delicious Miss Dahl and became compeltely besotted with her adorable charm and quirky cooking. I particularly adored when she would read a quote from a book whilst sampling the products of her labour. I immediately asked my husband to obtain the other episodes and was crestfallen to learn that it had been prematurely cancelled and only a handful of episodes were made. This sadness was brief however, when I learned she had also penned a cookbook. A hasty trip to the library and I was back home, book in hand and a smile upon my face.

Needless to say her cookbook was a wonderful read, and I do mean read, as she not only spoke of her life but each seasonal recipe contained a snippet of her thoughts or humorous suggestions, such as "If its a rowdy sort of breakfast, you could also add some rum." Her words, and the gorgeous photography, were truly a delight.

Porridge with poached apricots & creme fraiche
adapted from Miss Dahl's Voluptuous Delights by Sophie Dahl
serves 2

1 cup oats
2 cups milk
1/2cup water
1/2 cup orange juice
handful of apricots
1 cinnamon stick
3tbs creme fraiche
2tbs honey

Combine oats, water and milk over low-medium heat and cook for 10mins or until oats are soft.
Meanwhile, simmer apricots in orange juice with cinnamon stick in a small saucepan for 5mins or until plump.
Pour porridge into two bowls, top with apricots, a dollop of creme fraiche and a drizzle of honey.

ease: 4.5/5.
prep time: 5mins.
cooking time: 10mins.
total: 15mins.

taste: 3.5/5. Too luxurious for me, but not for my other half.

Whilst I found the luscious creme fraiche and sweet, syrupy apricots too heavy to eat first thing in the morning, R thoroughly enjoyed it. Flavour-wise, the creamy oats pair wonderfully with the slightly tart but sweetly rounded plump apricots, hint of spicy cinnamon and rich, tangy creme fraiche.

would I make it again: No - it was all a bit too heavy for me, but for those who like to indulge, dig in.

Ginger, coconut & ricotta pancakes with banana & honeycomb

I lazily awoke to the chimes of the Church bells, echoing through the trees to remind all those who heard that this morning belonged to Sunday. It wouldn't be long before the sounds of bicycle bells and children's laughter filled the streets or the whir of a lawn mower began; for a supposed day of rest everyone seems to be up to something.

For me, Sundays are Pancake Days. My morning begins later than most; I won't rise on a Sunday until the Sun has been up for at least a few hours, sending its golden arms throughout my home to dust even the coolest of corners with dazzling warmth. After a mini facial and stretch session to rival that of a cat's, I saunter into the kitchen, putting the water on to boil as I unhurriedly gather my pancake ingredients. With a few tips of the hand, whirls of the whisk and melting of butter, I happily spoon unctuous oatmeal-coloured dollops into the pan and serenely sip my cup of tea whilst I listen to them sizzle softly as I gaze out the kitchen window to watch the leaves quiver in the wind.

With the final pancake placed atop its tower, adorned with its necklace of creamy banana slices and its gleaming honeyed crown, I call out to my husband to awake from his lengthened slumber - his breakfast awaits.

Ginger, coconut & ricotta pancakes
serves 2-3, makes 6 pancakes

1 cup wholemeal spelt flour
1.5tsp ground ginger
2tsp baking powder
2tbs caster sugar
1/2 cup decimated coconut
2 eggs
200g ricotta
1.25 cup milk (add more if mixture is too thick).
1tsp vanilla extract

fresh banana and honeycomb to serve

Sift the flour, baking powder, ginger & sugar into a bowl. Stir in the cocounte and make a well int he center. Add the combined eggs, ricotta and milk. Mix until smooth.

Heat a frying pan over a low heat and grease lightly with a little butter. Pour 1/3cup of batter into the pan and swirl gently to create an even pancake. Cook until bubbles appear on the surface, then flip and cook for another minute or until golden. Repeat to use up batter.

Stack three pancakes onto each plate and top with sliced banana and honey.

ease: 4.5/5.
prep time: 5mins.
cooking time: 15mins to cook 6 pancakes.
total: 20mins.

taste: 4/5. Fluffy dreams, with a hint of the tropical and touch of spice.

In the photo above, I used regular flour as I was all out of wholemeal spelt, but they are lovely with either flour. I wasn't sure whether I would enjoy the ricotta cakes paired with warm ginger and chewy coconut, but I was pleasantly surprised. When topped with fresh banana and sweet honeycomb, these pancakes are rather delicious in an unexpected way. 

would I make it again: Yes.

Banana pancakes with golden syrup

Salutations readers.

Firstly, I must apologise for the minimal posting of late. You see, November is a very busy time for me as it contains not only mine, but also my husband's birthday. My birthday falls on the 11th, commonly known in Australia as Remembrance Day. This year I celebrated my birthday over four consecutive days (well nights really), shared with my husband, mother, father and in-laws - all that celebrating and eating out left me too tired to cook (as well as a few pounds heavier...)

This morning, however, I got back into my regular programming and whipped up some pancakes. Nothing special, just a fluffy pancake dotted with bananas that caramelise and soften, smothered in sticky, golden syrup. I've linked the recipe, but I shall save my usual ratings and descriptions for my next entry :)

Banana pancakes

Fluffy pancakes with roasted peanuts & sesame seeds (Ban chang kuih)

1. High tea at The Peninsula. 2. Traditional Yum Cha. 3. National Day Fireworks. 4. View from Revolving restaurant. 5. Sheraton in Shenzhen. 6. View from The Peak. 7. Taking the ferry from Kowloon to HK Island.

You might be thinking, well, that's not many photos, but that, my friends, is all I took on my whirlwind three-day-stay in Hong Kong.
We were so busy cramming as much into a day, at the sacrifice of sleep, that my mind never rested for a minute to remember my camera. Normally, upon returning home and finding very little photographic evidence of my spontaneous sojourn I would be upset, but alas, I am not. The three days I spent there were frenetically paced, but wonderfully so. I felt our schedule meshed with the culture and activities well. There was this one particular moment, when my husband, myself and two friends were standing in a nightclub elevator where it suddenly hit us that we had been awake for a solid 48 hours, needless to say we spent the next five minutes completely freaking out and sputtering out a million 'OMG's' before we decided we should probably have a quick drink at the bar and then head home before we forgot what our own names were. Good times.

Since arriving home I have been re-familiarising myself with the life and routine I left back here, which has taken a little longer than usual as I left my iPhone in Hong Kong. All of a sudden I had to go back to handwriting shopping lists rather than using an App (and yes, I did leave said shopping list at home and was left standing in each aisle at the supermarket trying to use my very dusty memory skills...).
Whilst I am all for using less technology on a daily basis, there were a few times I found myself making unnecessary trips all because I couldn't call my husband to find out where he was and instead had to drive to each location until I found him - he was back at home, the last place I looked, naturally.

Luckily, my phone was found and shipped back and I am no longer getting out of bed at 5am (my phone is also my beside clock). Having had a better chunk of sleep I awoke at a more decent hour to whip up a batch of pancakes, with an Asian twist.

Have any of you been without a piece of technology and found yourself feeling a little lost?

ease: 4.5/5.
prep time: 2hours.
cooking time: 10mins for two large pancakes.
total: 2 hours & 10mins.

taste: 4/5. Tastier than I thought.

I was a little sceptical at the lack of wetness in this dish, but it was not missed. Hubby was extremely happy with his pancake and loved its different texture and combination of flavours. I doubled the but mixture because I am always greedy with toppings - I loved the nuts but it was a little sweet for me sugar-wise. My pancakes didn't look as fluffy as the ones pictured, but I have a feeling that may have had something to do with the freshness of my baking powder.

would I make it again: Yes.


recipe: fluffy pancake with roasted peanuts and sesame seeds

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

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

Spiced coconut rice with berries

Happy 2010!

Finished with another decade and onto a new one.
I wonder what this one will be called, so far I have heard it phrased as the 'teens' - I have a feeling that one might stick.

I am so happy the new year has come as it means Christmas and NYE are over and my house can finally stay clean for more than one day. It also means I won't be clocking extraordinary hours in the kitchen, as much as I love cooking, I also love a break now and then.

Hubby and I stayed in NYE with our dog and chose to make New Year's Day a technology free one. Because of our jobs and our love of the internet in our spare time we spend a average minimum of 14 hours per day on our laptops, we also spend at least 2 hours watching a movie or a television show - pretty shocking and our wrists and eyes do pay a price for it. We really wanted to stick to this ban so we drove to Toys R Us and bought a boot load of board games such as Jenga, Scattegories, Trivial Pursuit etc. The end result  - apart from one movie we spent the whole day playing games, playing with the dog and having fun.

In the morning, well around 12:15pm to be exact, we awoke from our NYE slumbers. Seeing as though I had no time limit I thought I'd make a slow breakfast, and nothing sounded better than a comforting rice porridge with antioxidant rich berries.

ease: 4.5/5.
prep time: 10mins.
cooking time: 50mins.
total: 1 hour.

taste: 4/5. The cardamom reigns as King with cinnamon it's servant. The luscious, creamy rice allows hints of coconut to come through, but only briefly as the spices dominate before the tart, luscious berries burst through, dissolving the cream and leaving your mouth refreshed.
The texture was on the runny side for me so I would subtract 100ml of soy milk, and also a touch less cardamom to allow cinnamon a touch more flavour. Overall the berries (I chose blueberries and raspberries), spices and creamy rice (I used carnaroli) contrast and compliment each other beautifully.

would I make it again: No - takes too long for brekkie.


recipe: Spiced coconut rice with berries

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).