SNAPSHOT - Apricot Upside Down Cake

Apricot Upside Down Cake

RECIPE HERE

Dark chocolate cheesecake with hazelnuts

Hello.

I spent what felt like an eternity watching the hair-thin black line blinking impatiently on my screen as if tapping its feet and saying 'Well? Write something!' So this is how it begins.

One hundred and sixty seven days have passed since I last clicked publish and snapped my last photos. I feel like a forgotten object, tucked away in the attic, coated in dust; the knowledge of blogging only a distant shimmering memory. The trepidation of returning swells within my belly with the nagging seeds of doubt scattered at my feet. 
Should I?..Shouldn't I?...Can I?..Oh, why not.
So here I am, for now, as long as I am able, perhaps less frequently than before but up again nonetheless.

Greedy Gourmand is back in the kitchen.

The idea of trying to recount all that has passed since our last encounter makes me feel as though I am tumbling down a neverending rabbit hole - the memories are simply too many to type. So instead, here is a small segment from last week, or as I prefer to call it:

Valentine's Half Birthday

When we decided to have a child, the thought of creating new family traditions whirled through my brain, one of which was the celebration of our children's half birthdays.  There would be an individual theme for each child, half a birthday cake and candle, a very merry half birthday song (the Madhatters unbirthday song re-worded), and their favourite breakfast culminating in a small get together with grandparents.

For Valentine, whose half birthday falls in March, I thought a Madhatters tea party would be fitting (inspired by the March Hare). 

On a gloriously sunshine soaked day we gathered at a park, wore our happiest hats, brought our largest Cheshire grins and gorged on pizza, iced tea and dessert. As Valentine is still young I only organised a few games such as the Caucas Race (guests run around in a circle, and when you shout 'stop' the last one to sit down/run to the middle is out) and Find The Golden Key; prizes were jams, cookbooks, teas and cups. It was great fun to be silly.Her half cake was a Paleo Chocolate Cake so that she could enjoy it too. 

And now I leave you with a very merry dessert.

prep time: 20mins to get cheescake in oven.

cooking time: 1hour to cook and 4hours to chill.

total: 1hour and 20mins plus 4 hours chill time.

taste: 4.5/5. The second cheesecake I have fallen for.

This one pleased almost all - there were a few strange people who thought this cake was just too decadent for them - well have a sliver and give me a slab, I'll happily eat the lion's share. The filling is sweet with a cocoa warmth and a slight tang. It's smothered in a dark, sinfully yummy ganache that's spiked with a hint of sweet nutella and then speckled with roasted hazelnuts and a sprinkling of sea salt. You have sweetness, bitterness, saltiness along with some crunch and fudge - this cake is a keeper.

would I make it again: Y-E-S.

recipe: http://www.ambitiouskitchen.com/2012/11/dark-chocolate-cheesecake-with-chocolate-hazelnut-ganache-toasted-hazelnuts-sea-salt/

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

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

Persimmon and sultana slice

 “Time is a game played beautifully by children.”
― Heraclitus, Fragments

I am not one to keep a New Year's Resolution, somehow, the habit of life seems to get in the way. This year, my littlest has helped me to keep at least one; being present.

When looking after a 9month old who doesn't know how to be still you cannot lend yourself to languid daydreams or mindless internet browsing. Avert your eyes for a moment and more than likely your attention will be brought back by the sound of tears or your mobile phone being used as a drumstick against the skirting board. You can never truly 'baby proof' a room, the curiosity and sheer determination of a child to learn and explore will overcome any obstacle you can place.

As exhausting as it can be to be completely engaged in her every waking hour, I am thankful for it as I might have missed the moments that I will keep forever. Like the moment, on shaky legs, she used her activity box to stand unassisted on her two stocky legs, arms raised in the air, smiling triumphantly with gusto. Or the moment soon after where without warning, she suddenly decided to take her first step which was followed by the sharp intake of both her parent's breath and then immediately by their ear-piercing shrieks of joy and laughter. The kind of love that fills your heart to the point where you think it will burst is unique to that of a parent for their child. These nine months with Valentine have stirred feelings within me that I didn't think existed. There are so many feelings of love felt in a lifetime, but the love I feel for my daughter is the sweetest and deepest of them all. I fell in love with my husband moment by moment, but my love for my child was already within my bones.

Although I have had nary a minute to devote to my own leisure, like delving into a good book or stirring a bowl of cake batter, I do not mind, as babies truly do grow up in the blink of an eye. Now that Valentine is on the precipice of walking independently I am  madly gathering as many precious baby-only moments as possible. Each incoherent babble. Every tranquil feed at my breast. And all of the new discoveries and accomplishments she makes on a daily basis. I am storing these treasures in the chambers of my heart so that one day, when I only see her face on occasion or hear her voice through the odd phonecall, I can visit those rooms of memories and remember when she was once my baby.

ease: 5/5.
prep time: 10mins.
cooking time: 30mins.
total: 40mins.


taste: 3/5. Suitable when peckish.

I have to admit, persimmons are not a fruit I love, which is why I try to 'bake' them into being yummier. I think the main reason I didn't enjoy these slices were due to the chunks of persimmon; they are just a little too 'sweet' for me.

The blend of spices were heady and warming, I could definitely picture picking giant morsels of these before a fireplace with a hot toddy in the other hand. The texture was a touch dry for me but otherwise they were a decent snack, but not something I would daydream about.

would I make it again: No, even though they are healthier and vegan, they were less stellar than the Persimmon and sultana muffins I made a while back. I'd rather keep searching for tastier vegan sweets.

recipe: http://www.melangery.com/2012/01/persimmon-bundt-cakes-fat-free-and.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

Chocolate and peanut butter cake

My night's still include many wakings to tend to my little one's voracious hunger which, after almost seven months, continues to conquer her desire to stay within her dreams.
But something new and horrifying has begun to plague our darkest hours together; night terrors.

Recently I am awakening to the bloodcurdling screams of a tiny tot, eyes open in fear, body wrenching in distress. Despite being beside her she is unable to be soothed by my touch or my face as she remains trapped in between the sleep and wakeful states. Luckily most end within seconds after which she awakes as if nothing has happened and settles in for a quick drink. Unfortunately there are some that even the brightest of lights can't seem to penetrate and I have to simply hold her to my chest and wait for her to find her own way through the confusion.

After a call to my own mother, I discovered that both my brother and I used to experience these terrors frequently. Determined to hopefully allow my sweetheart a night filled with only the loveliest dreams I set about eliminating any possible cause I could (lack of sleep, negative people, lights), some I could not, like her current bout of teething (which I believe may be the most likely cause). I also tried many alternative suggestions of prevention such as cleansing our home and using amethyst and rose quartz to bring about peaceful slumber. Last night she only exhaled one brief cry before immediately falling back into dreamland. Hopefully it was also the last.

To those with children, have you had any experience of night terrors? If so, what did you find helped?

Needless to say that after a night filled with these startling occurrences I was a little rattled during the day and found myself needing some soothing of my own. For me, that meant baking something rich and somewhat ludicrous for just two people to consume. With my little Valentine watching from her playgym, practicing to crawl (which she also hilariously does in her sleep) I beat and folded, spooned and baked, frosted and licked this beast of a cake into existence. After which I felt much better.

ease: 4/5.
prep time: 26mins to cook cake and make peanut butter frosting.
cooking time: 45mins to cool cakes to frost with frosting and ganache.
total: 1hour & 11mins.


taste: 3.5/5. Holy heck that's a whole lotta sugar!

All together this packs a saccharine punch that almost gave me a tummy ache (that being said I did cut my regular size slab slice, so for this I would suggest a petit slice).

Let's start with the chocolate cake - delicious, moist, sticky and always seconds away from falling to pieces. Luckily I took Deb's suggestion of sticking it in the fridge before assembling, and I still had a tiny bit break off. That aside it was a delicious cake.

The peanut butter frosting - mmm yummy! Fluffy, buttery, sweet and full of peanuty goodness. Loved it.

The ganache set perfectly mid drip (cake was cold when I poured it on) and looked fab. I used a 70% dark chocolate which was too dark for this cake, I really think that peanut butter goes best with milk chocolate, the dark was too bitter, and I preferred the cake without it.

The cake was lovely, just too sugary for my liking.

would I make it again: Yes, after the requests from other family members to make it again I will definitely give it another shot, perhaps with a milk chocolate ganache this time and a touch less sugar overall.

recipe: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/

Walnut cake

“Autumn is a second spring when every leaf is a flower.”
― Albert Camus

As much as we wrung every drop of sunshine from this sweet Summer's sojourn, it was Autumn's arrival that I was eagerly anticipating. Of the twelve months, March is my most treasured. Although it contains no birthdays nor festive holidays, I love it so for the way nature stirs within its embrace. 


Forever changing and yet always pleasantly wanted, the weather is best in Autumn's beginning. 


To celebrate both the beginning of my beloved season and also, my little loveheart's 6months in the world (or as I prefer to call it, her half-birthday), we will be scurrying away to the seaside to spread our toes in the sand should the sun decide to share its warmth, or snuggling up inside to play peek-a-boo and sip hot chocolate. 


How are you planning to spend this first weekend of Autumn (or Spring for those up north)?

ease: 4.5/5.
prep time: 15mins.
cooking time: 40mins.
total: 55mins.


taste: 3.5/5. Nutastic.


You really need to love walnuts to enjoy this cake, it's basically 'essence of walnut'.
It is gloriously moist with a crunchy topping and a hint of sweetness.


would I make it again: No. I prefer a Greek version of walnut cake that my grandmother makes.


recipe: http://www.bonappetit.com/recipes/2012/03/walnut-cake

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/

French nectarine cake

With sunset coloured skin a firm nectarine is a sight to behold.

A peach with a 'Brazilian' (or as some say, shaved or fuzz-free) the nectarine does not get the quantity of poems or songs written about it as the typical peach inspires. I am one of the few who turn their nose up at the furry peach and instead would rather sink their teeth into a nectarine's smooth flesh. I am also one of the even fewer who prefer their nectarines as hard as the stones that lie at their heart. I adore tearing out chunks and crunching audibly beneath the shade of leafy tree, no ambrosia juices flowing down my chin please...

If a nectarine strays too far into the realm of softness I scurry to find other culinary uses and in the past have found few. Thanks to the internet and food bloggers in particular who are always finding ways to salvage fruit whose toes are edging past ripeness I stumbled upon this beauty which instead of burying my stone fruit, redefines it as a baked good triumph. Now I can happily buy more nectarines than my mouth can eat knowing, should they become as soft as my daughter's cheek, they will not go to waste, instead being reborn into something scrumptious.

ease: 4.5/5.
prep time: 15mins.
cooking time: 50mins.
total: 1hour & 5mins.

taste: 4/5. Buttery, bright sweetness.

Nectarines are my favourite fruit so rarely do they last long in my home. With baby however I have been ordering my shopping online which means someone else has been picking my fruit. I prefer my rosy-blushed orbs to be extra crunchy, so when a bag arrived with extremely ripe, juicy nectarines I had to find a recipe to use them up pronto. At first I was dubious about nectarines working in a cake, but let me tell you, they WORKED IT, big time.
The cake itself is a buttery delight and sweet with a gorgeous crumb. The nectarines work their magic by adding fresh tartness and making the cake a perfect sunny afternoon treat.

The original recipe uses 4 small nectarines, I would use 5 or 6 as I wanted more pockets of delectable tanginess. I also used half a lemon zest as my lemon was rather large and I wanted the nectarines to shine.

would I make it again: Yes.

recipe: http://www.mygermankitchen.com/2011/09/gateau-fondant-aux-nectarines-moist.html

Hazlenut, chocolate & brown butter cake

I believe Winter may be having an identity crisis...

I expected frosty mornings and rain drenched nights with nothing but leaden gray smothering the sky. What I got instead was, for all intensive purposes, Spring. I'm not the only one who thinks so, the blossom trees were in full bloom weeks before Winter's end and fruit that normally ripens in September's embrace are already lining grocer's shelves. I feel I may have to change my thoughts on what a 'season' is...

The fact that the last weeks of Winter have been nothing but blue skies and sunshine - the kind of days where a t-shirt will suffice for warmth and an ice cream savoured on a park bench seems the thing to do, sent me into a 'Winter baking' frenzy. Recipes I'd decided were best eaten on cold nights with hot drinks were pulled out and lined up ready to be transmogrified from paper to plate before the last drop of rain dried on the pavement and the first blackbird laid its eggs. There was one recipe that found its way to the top of that pile. A cake made of luscious vanilla-flecked browned butter, toasty hazelnuts and seductive dark chocolate; a cake meant for Winter...

ease: 4/5.
prep time: 30mins.
cooking time: 35mins to cook plus 30mins cooling.
total: 1hour & 35mins.

taste: 4/5 (hubby says 4.5). Chocolate & hazelnut bliss.

I cannot described this cake any better than the quote pictured above - it is all those things in one.

The cake itself flirts with sweetness without diving in. The hazelnuts give it character and adds a wonderful slight crunch to the moist cake that is laced with vanilla-kissed browned butter. The draping dark chocolate with a hint of coffee adds depth and a little bitterness that gives this cake an edge. It's a cake a man can enjoy as much as a woman without feeling he is eating something that's too 'girly.'

would I make it again: Yes. Everyone enjoyed it, even those who don't normally like cakes. It also kept quite well unrefrigerated.

recipe: http://theprocrastobaker.blogspot.com/2011/08/hazelnut-brown-butter-cake.html#disqus_thread

Salted caramel & vanilla baked cheesecake

It was 'drool' at first sight for me and this recipe. As soon as I spied its glorious butterscotch-coloured center with its cloudlike topping and ooozy caramel dripping on the cover of the latest Donna Hay magazine I knew I had to make it. In fact I ended up making this a day early as I just couldn't wait another moment to dive into it with a side -turned spoon. A gigantic dessert side-turned spoon.

I had two slices (well, slice is putting it lightly, more like slabs) straight after each other and had to practically bind my wrists not to have a third before dinner. After hearing my moans of gastronomic pleasure, my husband, who has never liked cheesecake, was so curious as to what could elicit such happiness from me asked to have a try. Alas, he still doesn't like cheesecake, although he did say it was the nicest cheesecake he didn't like...

If you like cheesecake then I have three words for you; GET. ON. IT.

ease: 4/5.
prep time: 2.5hours until cheesecake rests in fridge.
cooking time: 3hours chilling time.
total: 5.5hours.

taste: 5/5. Possibly the best cheesecake I have eaten.

The flavours are simple; caramel, vanilla, salt and a touch of sour cream. Together they create a perfect whole. At first I thought the sour cream topping would be too sour but it balanced the sweetness of the crust (which I had a slight crumbling problem with upon cutting) and the delicious caramel tones of the cheesecake. For my caramel sauce I added 1/4-1/2tsp fleur de sel salt, instead of sprinkling actual salt on top of the cake. The sauce was to die for, great balance between sweet and salty and the perfect accompaniment to the cake. The texture of the cheesecake layer was smooth and almost fluffy.

Next time though I would use a vanilla bean for the cheesecake part rather than vanilla extract.

As I couldn't eat a whole cake by myself (hubby finds cheesecakes too rich) I gave some to family and they absolutely raved about it. I even had my dad come back for seconds.

would I make it again: Yes. At first I was going to say no as I am the only one in our house who eats cheesecake, and making a whole cheesecake just for me to eat is asking for trouble. But after all the raves from my family cheesecake-eaters I will be keeping this recipe for when I need to bring a dessert.


recipe: http://www.donnahay.com.au/CatalogueRetrieve.aspx?ProductID=3145931&A=SearchResult&SearchID=1687177&ObjectID=3145931&ObjectType=27

Rhubarb & strawberry buckle

The moment I laid my eyes on this cake in the June 2011 issue of Australian Gourmet Traveller I pulled on my raincoat and snatched my car keys to visit my local grocer in order to obtain lovely scarlet stalks of organic rhubarb and ruby strawberry morsels. Shaking droplets of rain from my hair, leaving a trail of mist in the kitchen I set about chopping and stirring and pouring and sprinkling, waiting patiently for the oven to bask the mixture in its warmth and bring it to life.
The moment I pulled it from the oven, its comforting scent enveloped me and seemed to part the clouds spilling sunlight unto my hands as I cut myself a rather generous slice, my knees buckling unto the sofa and my cheeks colouring from the first mouthful.

ease: 4.5/5.
prep time: 30mins.
cooking time: 1hour & 30mins.
total: 2 hours.


taste: 4/5. Moorishly good.

The tart rhubarb, sweet strawberries, caramel-esque rapadura sugar, warming cinnamon and giner and toasty hazelnuts combine to make a perfect remedy for cold weather.

would I make it again: No. It was lovely but it really didn't keep well even with refrigeration.

recipe: http://gourmettraveller.com.au/rhubarb-and-strawberry-buckle.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

Pear & cranberry cake

With Autumn's fog-drenched finale I assumed the first day of Winter would be wrought with slippery, frosted driveways and sodden grass; looking out my window I could not have been more wrong. It seems Winter has wryly greeted us with a day of sunshine and I could almost say, warm temperatures.
Despite this seemingly friendly gesture I remain dubious and intend to stock my cupboards and counter tops with comforting and warming foods, waiting readily for the moment this illusion of a lemon soaked day gives way to the palettes of ash and glacial winds that I have come to expect of Mr Winter. I shall take your sunshiny day my friend, but don't think you have me fooled, I have a remedy to your bone-chilling temperament in the form of a fruit-jewelled cake, ready to restore rosiness to my cheeks at a moment's notice.

ease: 5/5.
prep time: 15mins.
cooking time: 60mins.
total: 1hour & 15mins.

taste: 4/5. Slyly addictive.

A crunchy topping gives way to moist cake filled with warm spices, sweet pear, and vibrant tart cranberries. At first thought this cake seems rather humble but after the first bite you will find yourself going for a second, then a third and then before you know it you have had two pieces and are considering another slice. I truly have no idea why this cake is so addictive, but it is. I managed to polish off half of it within two days...

I did not bother with the glaze, and I'm glad I didn't as I feel it would have made the cake too sweet.
I also upped the cinnamon to 2tsp and doubled the cranberries to 2cups as I wanted more pockets of that wonderful cerise tang.

would I make them again: Yes. Everyone loved it.

recipe: http://www.epicurious.com/recipes/food/views/Pear-Cranberry-Cake-356040

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/

Moist chocolate cake with chocolate buttercream frosting

Happy Easter to all!

xx

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


taste: 4/5. Fluffy chocolate heaven.

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

I used this chocolate buttercream recipe and it was fabulous.


would I make it again: Yes.

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

Blueberry pudding cake

A last minute invitation to a home cooked meal is both a blessing and a slight inconvenience; as I cannot turn up empty handed, and in my case, it is almost always a home-made dessert that I bring.

This particular evening's invite left me with scarcely an hour to prepare something sweet using only what I had on hand. Luckily I always keep a stash of frozen berries for cases like these, along with pantry staples such as flour, sugar and eggs which I never allow to dwindle too low. With these ingredients I was able to turn to an old, almost forgotten favourite, one that I haven't yet shared with you.

I first made this blueberry pudding cake on a frost-bitten August evening some four odd years ago, before I began this blog. I hadn't made it since as my recipe record keeping wasn't yet cultivated, but somehow, upon glancing at the frozen cobalt jewels a memory was sparked. One where my husband and I sat huddled over a baking dish, spoons greedily digging into soft and syrupy pudding, warming our bellies with its deliciousness. I hesitated, wondering whether I could trust a four-year-old-food-memory formed when my cooking skills were just barely beginning to bud, but time was slipping quickly so I crossed my fingers and hoped for the best.

I needn't have worried :).

ease: 5/5.
prep time: 15mins.
cooking time: 20mins.
total: 35mins.

taste: 4/5. The comfort of a pudding with the freshness of berries.

This really is a simple, fluffy yet satisfying, softly sweet pudding dotted with sapphire gems and smothered in the most delicious, sticky indigo syrup. They may not look like much but boy are they wonderfully moorish.

I always add a little more blueberries (once I substituted strawberries) to get more of that lip-smackingly-good syrup. I even once forgot to add any sugar to the batter and it STILL tasted good. Thanks pudding :).

would I make it again: Yes.

recipe: http://www.epicurious.com/recipes/food/views/Blueberry-Pudding-Cake-232324

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.

Black forest cake

The sky hasn't been very accommodating lately. Some days the sun shines like an intensified beam through a magnifying glass, casting harsh shadow and blinding whites in every photo I tried to take. And then on other days the clouds smothered the sky, so tightly woven that not even the smallest slither of sunlight could seep through rendering the house in darkness even with every curtain parted painfully open. Although I baked and sautéed, I could not take a decent photo of anything produced in my kitchen until one short moment when I hastily pulled a half eaten Black Forest cake from the fridge and managed to take two snaps before whatever remnants of greyed light turned to dust.

The first time I had black forest cake I was in the 7th Grade and I made it with my two best friends for our German class. We had my father video tape us whilst we baked away in the kitchen, using a packet of Betty Crocker Chocolate Cake mix as we aimed for ease over quality back then. I can't exactly recall what it tasted like, but I remember not being overly impressed by it.

Fast forward 13 years (man that sounds like a long time) and here I am, making it for the second time, from scratch, with a completely changed palette. Black Forest Cake Take #2.

1969 Black Forest Cake
recipe from Gourmet Traveller

Serves 8-10

Ingredients
300g dark chocolate (63 percent cocoa solids), coarsely chopped
1½ tablespoons kirsch
155g unsalted butter, softened
250g caster sugar
6 eggs
55g dried breadcrumbs
250g almond meal
155g unsalted butter, softened
250g caster sugar
6 eggs
55g dried breadcrumbs
250g almond meal
300ml thickened cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
300gm canned pitted sour (mrello) cherries, drained
chocolate curls, to serve

Method

Combine 130g chocolate, kirsch and 2 tablespoons water in a small bowl and place over a saucepan of simmering water for 5 minutes or until chocolate is melted, then stir until smooth. Set aside.

Beat butter and sugar together in an elec
ctric mixer for 5 minutes or until pale and creamy, add eggs one at a time, allowing each to be incorporated before adding the next, and beat until combined. Add chocolate mixture, mix to combine, then fold through breadcrumbs and almond meal. Spoon into a baking paper-lined 20cm round cake pan and bake at 180C for 50 minutes or until a skewer inserted into the centre withdraws clean. Cool on a wire rack, then halve cake horizontally.

Combine thickened cream, icing sugar and vanilla extract in a bowl and whisk until soft peaks form. Place base of cake on a serving plate and spread with half the cream, top with cherries, then cover cherries with remaining cream and place top layer of cake over cream.

Melt remaining chocolate over simmering water and spoon over cake, scatter with chocolate curls and serve immediately.

ease: 4/5.
prep time: 22mins.
cooking time: 40mins
total: 1 hour & 2mins.

taste: 4/5. A rather tasty forest indeed.

I must admit that initially, I was quite unsure of the addition of breadcrumbs to a chocolate cake, but any uncertainties were cast aside once my teeth sunk into the soft yet toothsome cocoa layers. This cake is basically composed of three flavours, a softened and sweet chocolate, voluptuous cream and cerise cherries plump with a tart sweetness.

I don't know if I mentioned this before but for some unknown reason I just don't like eating cream with cakes, it somehow makes them too heavy for my taste buds and overpowers whatever flavours the cake is portraying. Therefore it seems, even 13 years on I am still not a great fan of the Black Forest Cake, my husband on the other hand rather enjoyed this, hence the 4/5.

would I make it again: No - I personally prefer the chocolate mousse incarnation of the black forest flavours.