Porridge with strawberry & banana brulee

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

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

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


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

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

would I make it again: Yes.

recipe: Strawberry, banana, oatmeal brulee

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

Coconut French toast with caramelised pineapple

Halfway through! I am halfway through cleaning, and I cannot wait until this week is over and I can spend the ENTIRE week after, doing almost zero cleaning and lots of reading and baking. Bliss!

Today I recruited my mother-in-law to help with some weeding (how fast do those nasty green monsters come back!) As you can tell by the excessive use of the exclamation mark, I am in high spirits and buzzing with energy. The house's cleanliness is directly tied to my happiness, so I am halfway to ecstatic as well.

With Ryan being at work from 10am-6pm I wrote a list (I adore list-making) and scheduled everything from breakfast to dinner and snacks in between. This is a big change for us as I used to only plan dinners and desserts, the new food planning has resulted in bigger, and more varied breakfasts. Whilst I have steered more towards savoury, there are still two or three sweet breakfasts per week.


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

taste: 3.5/5. I could not get pannetone so I subbed raisin bread and it became so soggy that it was falling apart. The flavours went well together, but it was a little strange for breakfast, I think I would prefer the pineapple fresh and on its own. The soggy texture is what ruined it for us though.

would I make it again: No.

recipe: Coconut French toast with caramelised pineapple

Yoghurt, passionfruit & banana Eton mess

I seem to be subconsciously channelling warm weather with my choice of ingredients.

With Winter in its last throes, I am blissfully making light desserts with tropical fruits - naughty I know. It must be the powerful sunshine and warm winds that move me towards the summer tastes. There is pure joy in eating a dessert like this with your skin warmly tingling and the softest breeze playing mischievously with your hair.
Alas, I prefer not to cook with out-of-season produce, so today will be my last Summer fling until Summer finally arrives with my mega dose of Vitamin D and seasonal happiness.
It's not so bad, after all, I have a wonderful three months of Spring's bounty to look forward to eating - most of which can also be enjoyed in the occasional burst of sunlight.


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

taste: 3.5/5. Had it not been a touch runny from the passionfruit syrup, this would have been a 4.5/5. To be honest, the sugar syrup is not needed (it's also warms it up too much) - I would simply add the passionfruit as is in all it's glorious tartness, but if you need it sweeter, drizzle a little honey on top.
It is beautifully smooth with crispy, chewy meringue and crunchy tart passionfruit. Lovely, refreshing and light - it would be beautiful to eat on a sunny day with a light breeze and your legs up on the table (or a parnter). I added an extra 1/2 a crumbled meringue to each glass which I would recommend.

would I make it again: Yes - without the sugar syrup.

recipe: Yoghurt, passionfruit & banana Eton Mess

Mixed berry fool with almond biscotti & honey

Sirens blaring, crinkling cellophane pie packets, cat calls and screaming fans - the sounds of an Australian footy game.

Without sounding unpatriotic, I never really got into footy as much as my mum and brother. Whilst I did watch Carlton play during the finals, I could never muster enough enthusiasm to watch their other games on TV. But there's something about being at the large stadiums, surrounded by thousands of excited people that really brings the game alive. Even someone like me can get caught up in the moment and let out a holler or two; and the Mexican waves are always fun.

My husband barracks for Essendon so I support him as best I can through the ups and downs of watching the team you love. We were lucky enough to receive free tickets to sit in Australia Post's booth (courtesy of our account manager) and watch a game without the likelihood of doing so drenched in rain. Who could say no to that?

We didn't have much time in the morning, so I wanted something quick, preferably with a healthy edge (as junk tends to be the plat du jour at the footy) and somewhat filling.


ease: 5/5.
prep time: 6mins (not including thawing time). I also skipped the sieve part.
total: 5mins.

taste: 3.5/5. It's pretty much mixed berry yoghurt with honey and a biscuit - nothing exciting. Overall it is tart and tangy with hints of sweetness from the honey and crumbly almond biscuit. Lovely for breakfast but not for company.

would I make it again: No - prefer plain yoghurt with the berries sprinkled on top.

recipe: Mixed berry fool with almond biscotti & honey from Good Taste - March 2007, Page 56

Banana & blueberry tarts

Freshly washed bed sheets are magical.

Slipping in between soft, crisp cool sheets fills me with joy, overwhelming satisfaction and comfort. As you can tell I find happiness in small things; I don't need rainbows and fireworks (although they are a turbo boost of happiness) to be chipper, I can be blissfully happy burrowing into my bed or waking up to a stream of sunshine misting my room with golden rays.

Whilst I may overall, be in a state of contentedness, my life is more frequently peppered with moments of happiness rather than pockets of negativity. On the whole, I think my state of mind tips the scale towards optimism. It's hard to stay angry or glum when being nuzzled by your dog or seeing a happy bird singing through the kitchen window.

On those days I wake up with a smile and a Disney-esque effervescence that would put most cartoon princesses to shame, I try to wring as much out of it as I can as you never know how long it will last. Today, after some light cleaning, I decided to pass on some of my cheer to my boys by making them an unexpected sunny treat as a tribute to a gloriously sunlit day.


ease: 5/5.
prep time: 8mins.
cooking time: 10mins.
total: 18mins.

taste: 3.5/5. The puff pastry gave the tart a lack of substantiality. The sweet bananas went beautifully with the tart, juicy blueberries but when eaten with the ice cream it turned into a soggy nothing- it wasn't filling in the slightest. Afterwards I tried one on its own once it cooled down and it was much better as the pastry had firmed up, hubby actually wanted more.

Watch as they cook - the recipe states 15mins but after 10 they were burning.

would I make it again: No, these were a little too light for me.

recipe: Banana & Blueberry Tarts

Creamy tapioca pudding with strawberry fennel puree

Ah, the calm before the storm, or rather the storm before the calm.

Tomorrow I am expecting my three darling girlfriends over for our second book club meet up (perhaps with an episode of Pushing Daisies to follow for good measure). As you can imagine I am working my way through the house like a madwoman vacuuming, wiping, washing and pushing my husband out of every room I am in. Knowing I would be busy during most of the morning I planned the night before to make a treat first thing that I could reward myself with once I was done. I believe cleaning is always sweeter if there is a sweet ending.

Yoshi loved the leftovers.

ease: 4.5/5. You need to be at the stove.
prep time: 5mins to get tapioca on the stove and strawberries pulverised.
cooking time: 25mins.
total: 30mins plus chilling time if you prefer it cold and more set.

taste: 3.5/5. The first taste you get is a big punch of tart, grainy strawberry puree followed by a hint of licorice fennel and lastly the creamy subtle, gelatinous tapioca pudding. Whilst I loved the texture of the pudding I didn't really enjoy the grainy strawberries (which using a sieve probably would have corrected, but I couldn't be bothered), I think I would have loved this even more with some stewed apples or even rhubarb so the tapioca could shine through a little more.

Some people commented that the tapioca was too runny and didn't set so I reduced the water by 1/4cup and it set perfectly. This made 3 decent servings.

would I make it again: Yes - with a different fruit topping and perhaps half a vanilla bean for the tapioca pudding.

recipe: Fruit-on-the-bottom Tapioca Pudding

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

Buttermilk cinnamon pancakes with maple vanilla apples

My family are pancake lovers, and we have no qualms about sharing our love for pancakes with everyone who comes to eat with us.

As we have eaten pancakes for as long as I can remember, the only tricky thing is finding ways to spice them up so that we will never get bored of eating them (I always ordered the Alice in Wonderland from the Pancake Parlour for around 16 years before I tried something else, so I guess it would take a lot for me to get bored of pancakes).

As you know I loved the chai buttermilk pancakes I made a while ago, but I felt like something fruity and less spicy, so I played Dr Frankenstein and merged this recipe with this recipe and ended up with the pancake hybrid you see before you. I wasn't even going to post this as it was a last minute idea, but after everyone starting cooing over them I took a quick snap of my plate.

Buttermilk cinnamon pancakes with maple vanilla apples

2 eggs
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter, melted and cooled (omitted, didn't need it)
½ teaspoon vanilla extract

for the apples:
2 granny smith apples sliced
2tbs butter
3/4 teaspoon ground cinnamon
1/2 cup maple syrup
1tsp vanilla seed paste

Whisk together buttermilk, butter, eggs and vanilla until combined. Mix together all the dry ingredients. Add wet ingredients to the dry ingredients and whisk until combine. Set aside and let it rest for 5-10mins.

For apples, melt butter in a non-stick pan, add sliced apples and cook 3mins per side. Add cinnamon, vanilla paste and maple syrup and simmer for 5mins. Remove apples and reserve syrup.

Heat a nonstick pan and melt a little butter. Add 1/4cup amounts of pancake mixture, place 1 apple slice in the centre of the pancakes. Cook 1-2mins per side until the pancake is bubbling and then flip and cook for a further 1-2mins. Serve pancakes with leftover maple apples, the apple syrup from the pan and a dollop of cream.

ease: 5/5.
prep time: 20mins.
cooking time: 16mins to make around 12 pancakes.
total: 36mins.

taste: 5/5. Everyone really loved these, my brother even ate them without the extra apples, syrup and cream and still loved them. The apples really are the star of this dish along with the syrup.

would I make it again: Yes.

Eggnog pancakes

During free periods at school I devoured the books, and once the movies began to play I eagerly lined up with my Harry Potter-loving girlfriends.

Once I met my husband I tried to persuade him to give the movies a go, to no avail.
Five years later I finally convinced him to come along and watch The Half-blood Prince. Knowing that he would most likely drag his feet and mumble about 'being bored' I thought I would perk him up with some pancakes, and what better than boozy pancakes to try and make someone more open minded.

Unfortunately I have not converted him; seeing bits and pieces of other Potter films he had been looking forward to some big duels and fight scenes (and dragons), this particular installment however, is lacking in that area so hubby was underwhelmed. Oh well.

ease: 5/5.
prep time: 5mins.
cooking time: 15mins for 16 small pancakes.
total: 20mins.

taste: 3/5. The pancakes themselves were a little dry, despite me adding an additional 1/4cup of milk. The brandy was very faint and the nutmeg softly spiced them. To up the flavour I added 1tbs of brandy to the whipped cream and grated a generous amount of nutmeg on top which definitely punched up the eggnog flavour. I would add the brandy and nutmeg to a tried and true regular pancake recipe rather than this one. The maple syrup also works wonderfully with the boozy, heady flavours.

would I make it again: No - not this particular pancake recipe.

recipe: Eggnog pancakes - from Super Food Ideas - December 2005, Page 78

Chai spiced buttermilk pancakes

I always feel a little disoriented on Mondays.

Having had my weekday routine bucked by my do-nothing weekend, it is always difficult getting back into the swing of things on a Monday. However many 'to-do' lists I may write, they never get completed on a Monday.

Today I thought I would forget the lists and just try to do as much as I could or wanted to do. So far that has included some dishes, a catch up with my Mum, one load of laundry, some light vacuuming and a few meals; quite decent for a Monday actually.

Since I was taking it slow this morning I had plenty of time to make whatever I felt like; and today that was fragrantly spiced, plump pancakes.


ease: 5/5.
prep time: 7mins.
cooking time: 20mins to make 12 pancakes.
total: 27mins.

taste: 4.5/5. These were sublime! The pancakes are quite thick and moist and absolutely packed with spices. I found the flavour of the tea was the strongest followed by the other spices. I had this with maple syrup and it was the perfect accompaniment as it further enhanced the spices. On their own they are only very subtly sweet. I made the following modifications:

• I used a vanilla chai tea
• I doubled the spices
• I added an extra 2 tbs of milk
• I used 1tsp vanilla essence

would I make it again: Yes.

recipe: Chai spiced buttermilk pancakes

Semolina porridge with orange rhubarb compote

I awoke this morning to the ill tempered wind, banging at my window like a toddler in the throws of a surly tantrum, trying to get my attention.

The clouds hung low, their gloomy sullenness carved into their bulging gunmetal faces; obviously in cahoots with the petulant wind. Together they stomped and wailed, whipping nature's debris into miniature whirlwinds and dousing the house with lashings of wet, unpleasant showers.

Even my adventurous dog, accustomed to the occasional drenching, did not want to venture outside during this episode. With very little light sneaking through the clouds domination over the sky, we all felt a little dormant and dull, huddled in our couch corners like hermits in their shell.

My favourite antidote to awaken us from our wintry slumber is a bowl of something warm, sweet and mushy. I didn't feel like oats today so I thought a more refined substitute was in order. Semolina and I go way back, and to this day, it has never failed to cheer me up.


ease: 5/5.
prep time: 3mins.
cooking time: 12mins.
total: 15mins.

taste: 4.5/5. The comforting warmth of porridge with a much more luxuriously smooth texture. I absolutely loved this (my porridge hating hubby on the other hand only rated it a 3). The texture was soft and a little toothsome, with hints of orange zest and sweet honey. I made the following modifications:

• I only used 1/4c honey as I didn't want it too sweet
• I added 1/2tsp vanilla bean paste
• I used 1/2 an orange zested

To add more flavour to the vanilla, honeyed semolina with hints of orange bitterness, I topped it with this orange rhubarb compote. I felt the tart and tangy rhubarb went beautifully with the mellow, sweet semolina.

would I make it again: Yes - hubby will just have to suck it up. I would also add some cinnamon and cloves next time to give it some warmth for winter as well as a whole vanilla bean.

recipe: semolina porridge with candied cumquats

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

Blueberry and coconut friands

Seeing smiles upon everyone's faces after wolfing down something you made is a wonderful feeling.

Whilst most of the recipes I try are liked, some don't go down so well. The last and first friand I made was such a success I thought I'd give another recipe a try, this time with blueberries rather than mango.


ease: 5/5.
prep time: 8mins.
cooking time: 15mins.
total: 23mins.

taste: 4.5/5. Everyone loved these - some found them a touch dry, but I think that was just due to the texture of the coconut (or maybe because I overcooked them for a minute), as I found them to have a gorgeous crispy, chewy exterior with a moist, fluffy interior dotted with tart but sweet bursts of blueberries. I used 7-8 frozen blueberries rather than 4-5 - probably could have used a touch more. It made seven 1/2cup friands.

would I make it again: Yes.

recipe: Blueberry and coconut friands from Notebook: - January 2007, Page 141

Pumpkin & cinnamon scones

There is something so 'traditional' and homely about a scone.

Having a great grandmother from Liverpool, I grew up eating scones with cream and strawberry jam whenever I visited. Straight from the oven they are divine and ever so comforting. I always loved to tear them in two and watch the steam escape before slathering on the condiments and then deciding which half to eat first.

Whilst I have had the regular white scones and also the raisin scone, I haven't tried anything else. The idea of pumpkin sounded wonderful as it is a vegetable I am none too fond of in its singular form, but baked into something sweet, I will gladly eat it. It is also a great way to get some veggies into my hubby without complaints.



ease: 4.5/5. Keep an eye on your water level when steaming your pumpkin - I almost ended up with smoked pumpkin.
prep time: 35mins - mostly to steam pumpkin.
cooking time: 15mins.
total: 50mins.

taste: 4/5. Three pumpkin-haters thought these were delectable. The pumpkin adds a subtle sweetness whilst the cinnamon is barely noticeable, more a whisper of spice. They were soft and fluffy with a slightly crunchy outer shell and a beautiful shade of golden yellow. We drowned ours with thickened cream and raspberry jam - perfect afternoon tea.

would I make it again: Yes - perhaps with a little nutmeg too.

recipe: Pumpkin & cinnamon scones

Coconut banana pikelets

No two bananas are ever alike.

Some are large, some small, some sweet, some bland. The rate at which they ripen also differs. Some of the more impatient ones arrive green in your fruit bowl, and overnight they have barely a fleck of yellow skin left beneath their dark brown coats. Others prefer to take their sweet time, remaining in their green pyjamas for over a week before gradually allowing a yellow fleck here and there to show. I prefer the ones who get comfy and after a few days have a nice mellow yellow glow with a couple of brown spots thrown in for good measure.

It took my bananas 7 days before I could use them to make these pikelets. And although they were decent, they were still a touch too firm under their grassy-tinged skins.


ease: 5/5.
prep time: 4mins.
cooking time: 3mins per pancake.
total: 10mins to make 8 pancakes.

taste: 3.5/5. I love coconut but the essence gave it an artificial taste - perhaps some coconut milk in place of the evaporated milk would give a more genuine coconut flavour. I would also add a few more banana slices next time.

would I make it again: Yes - super easy and very fast to make - but definitely needs some tweaking.

recipe: Coconut Banana Pikelets

Rhubarb and mascarpone French toast

I cannot start this post before mentioning the passing of my absolute favourite artist, Michael Jackson. From the age of three I was dancing around our living room to Billie Jean and shedding tears when the villains in Moonwalker 'hurt Michael'. Michael Jackson's music has stayed with me throughout my entire life; even at our wedding, all of our guests were dancing to his songs. I know my children will also grow up listening to his music. RIP.

Sadness aside, Winter has subsided for one day, allowing the sun full reign over the sky - not a single gloomy cloud in sight. There really is nothing like sunshine to lift the spirits.

Feeling rosily perky, I wanted to pass on some of my positive energy to my husband and my brother, and what better way than to make them something a little more special for lunch.

As you may have read in my previous posts, Rhubarb and I have a new but blossoming friendship. Determined to increase our relationship to 'good friends' I found a recipe that I was sure would showcase it's vibrancy in both looks and taste.


ease: 3.5/5. You cook the rhubarb two different ways, and you also cook the bread two different ways.
prep time: 15mins.
cooking time: 20mins.
total: 35mins.

taste: 4/5. I really loved this but the boys didn't. The mascarpone became like a sweet, vanilla custard, with a really gorgeous consistency. The rhubarb jam was tartly sweet with hints of fragrant cardamom finishing with sharp, robust citrus from the orange. I think you could do without the roasted rhubarb as it only adds some extra sweetness from the honey, which you could just drizzle on top. I loved the sweet/tartness but the boys felt like they were eating 'fruit on toast' - and not in a good way. I made the following modifications:

• I halved the recipe except for the cardamom.
• I used 1 tsp vanilla seed paste.
• I had thinly sliced sourdough.

would I make it again: No - unfortunately no one else would want it again.

recipe: Rhubarb and mascarpone French toast

French toast with bacon & maple syrup

Mid pleasures and palaces though we may roam, Be it ever so humble, there's no place like home; A charm from the sky seems to hallow us there, Which, seek through the world, is ne'er met with elsewhere. Home, home, sweet, sweet home! There's no place like home, oh, there's no place like home!

by John Howard

I had forgotten how much I love being home, and how much space there is in which to roam. After 12days of small hotel rooms and even more absurdly cramped and suffocating airplane seats, walking through my front door, with my dog waiting, I felt like I had been let out of a cage. I'm not sure how long my new-found appreciation for my house will last, but I am enjoying myself in the mean time.

The honeymoon was short but sweet; we relaxed on the Greek Islands of Mykonos and Santorini for 5 days before we set off to Malta to meet my husbands rather large family over the span of 4. I have never before crammed so much exploring and gatherings into 10days - as much as I enjoyed it I was also exhausted by the end. Traveling also means I tend to put aside daily routines, such as exfoliating, cleaning and more enjoyable activities such as cooking.

14 days is the longest I have ever gone without even making some toasted bread (I preferred the sweet pastries at the buffet breakfast - pain au chocolats, sooo good).

Jet lag has had me sleeping right through lunch, but today I was able to stay bright eyed and bushy tailed whilst making something to eat. Today's photo was taken by Ryan - out of 3 quick snaps on his way out to photograph his new car I was lucky enough to get one in focus. Thanks honey.

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

taste: 3.5/5. Some liked the sweetness of the maple syrup whilst others did not. I roasted my tomatoes which gave them a beautiful tart sweetness, the boys on the other hand did not want their tomatoes cooked which I think contributed to them not liking the maple syrup. The french toast was lovely and I think the salty bacon would have went well with the sweet tomatoes and syrup. My egg batter was enough to coat 5 pieces of toast - it depends on the size of your eggs.

would I make it again: Yes - once I get the boys to like roasted tomatoes.

recipe: French toast with bacon and maple syrup

Bread baked with honey & cream

"When Rabbit said, 'Honey or condensed milk with your bread?' he was so excited he said, 'Both,' and then, so as not to seem greedy, he added, 'But don't bother about the bread, please.'"

A. A. Milne

Although I do love, every now and then, to slowly lick a teaspon of honey, I prefer the amber liquid smeared on buttered white bread, trickling onto my fingers. Upon having some spare creme fraiche, I attempted this lovely afternoon treat a few years ago. As it was so greedily devoured by my husband, I thought I'd make it again.


Bake Bread with Honey & Cream
adapted from Epicurious

1x 9in sourdough loaf, 3 inches high
3tbs unsalted butter, softened
1/2cup mild honey
1 1/2tbs lemon juice
1/2cup crème fraîche
cinnamon, to sprinkle

Preheat oven to 180c.

Cut ends off loaf and then slice length ways, to make to large slices (or as the recipe states, cut crusts from the top and the bottom, leaving a rim of crust around the bread). Place in shallow baking pan and butter cut sides. Bake, turning over once, for 20mins or until lightly toasted.

Stir honey and lemon juice until combined, then spread on top of bread. Spread crème fraîche on bread and let sit for 15mins. Put in oven and bake for 20mins, or until golden. Slice into wedges and sprinkle with cinnamon.
Serve hot (or cold from the fridge, some people loved this more the next day).

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

taste: 4/5. Lovely, moist, bread with hints of honey sweetness that gives way to citrus notes and then creamy tanginess from the crème fraîche and ends with warm, spicy cinnamon. Perfect afternoon treat.

would I make it again: Yes - great way to use up leftover bread and crème fraîche.