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/

Chocolate, pear & vanilla tart

One year has passed since I held my daughter for the very first time.
One year since I became a mother and learned the real meaning of true love.
One year filled with more happiness, fatigue, love and amazement than the twenty five before it.
For me, this year has passed much too fast.

Each day I try my best to lock every moment I spend with her safely in the vault of my heart. For I know that soon, the particular squeal she makes when I 'find her' will disappear. And the way she smiles so proudly as she hands me whatever crumb, coin, paper remnant she has found on the floor will soon fade away. For she will never be as young as she is today, and with each day that she changes, some things are lost to make way for the new.

But today, which never held any significance to me,  is now so utterly precious since it became the day my daughter was born.

Although you will not read this dearest daughter, I want to wish you a wonderful birthday. I wish that life will give you more happy birthdays than you can dream of, each one more magical than the last. I wish that I will be there to share them with you and to help you blow out your candles until you can do it yourself. And most of all, I wish that one day, you will love someone as much as I love you.

Happy Birthday Valentine

xx

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

Violet chocolate fudge

“Every day has been so short, every hour so fleeting, every minute so filled with the life I love that time for me has fled on too swift a wing.” 

― Aga Khan

"They grow up so quickly".

Words I have heard countless times since the birth of my daughter, from knowing smiles of parents with children grown. And today, I thought those same words myself as I watched my little girl walking wherever she pleased, opening every cupboard, box or container as she babbled excitedly to me about whatever it is that babies ponder. I still remember as though it were yesterday, when she would fall asleep at my breast, her tiny hand wrapped around one of my fingers, her face basking in the sweet sleep of babes; such a tiny, sweet soul. I once worried that the world was too rough for such a delicate being, but now it's the world I am worried for. That little rosebud has blossomed into such a robust, rambunctious human who never tires of exploring and bustling her way around. She is a 'take charge and get outta my way' kinda gal and I adore being able to watch her 'become'.

My days have been so filled with her continual evolution that activities of my pre-child days, such as blogging, going out, personal maintenance etc seem to have fallen to the wayside. Whilst I might look a little bedraggled and quite sleep deprived I can say, that although quite challenging, I am enjoying this moment in my life, because like everything that's precious, it's finite.

On some days though, a little extra time to myself to catch up on things long abandoned is welcomed. And today, thanks to my mother-in-law who lovingly occupied my tenacious daughter, I used that glorious sixty minutes to return some sparkle to my house, eat a relaxed meal, blog and I even had some time spare to tidy my eyebrows.

And now, when she sleeps for the second time today, I can spend that respite completely on myself, needless to say there are more than a few books that need a good dusting and page turning.

ease: 5/5.
prep time: 15mins (I skipped the sieve part).
chilling time: 2hours.
total: 2hours and 15mins.


taste: 3.5/5.


Violet and chocolate is a stellar combination. I have a feeling this killer duo will be making more appearances in my cooking future, just not in this particular recipe.


Whilst I loved the texture, the flavour of the marshmallows completely dominated, if you like marshmallows that may be a good thing, but I personally wanted to savour the chocolate and violets only.


would I make it again: No. Would use the violets with a fudge recipe that didn't contain marshmallows.


recipe: http://gourmettraveller.com.au/violet_chocolate_fudge.htm

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

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

Autumn salad of pomegranate, pear & fig in rhubarb syrup

'...like the feeling you get on the first real day of autumn, when the air is crisp and the leaves are all flaring at the edges and the wind smells just vaguely of smoke - like the end and the beginning of something all at once.”
― Lauren Oliver, Delirium 

I've shouted from every soap box around how besotted I am with Autumn. I adore the varied weather that sends leaves ablaze before tousling them loose to pirouette gracefully to the dew misted earth. And of course, there is the bounty of food. In the beginning we have the last of Summer's beautiful berries, tantalising tropical fruits and vibrantly fresh veggies.  But for me, the middle is the most interesting. This is where you get the short lived wonders like the gorgeous garnet pomegranates with their sparkling ruby arils and the royal purple figs with their perfumed damask bellies. You also are gifted with pretty persimmons, charming custard apples, quirky quinces, bold beetroots, pleasing pumpkins - I could rant endlessly.

What makes this Autumn impossibly precious is that it is the first I have shared with my darling daughter. I have watched her, mouth open in awe as she tracks each dancing leaf and feels every warm kiss of wind on her cheek. I have laughed when upon tasting a touch of pomegranate juice her mouth has puckered and her eyes squinted. Seeing the world through her eyes has painted mine with colours I have never seen; my world has been transformed in the most wonderful way. I count my blessings each and every minute.

What do you enjoy most about Autumn?

ease: 4/5.
prep time: 20mins.
chilling time: 30mins.
total: 50mins.

taste: 4/5. Autumn's sweet kiss.

I knew I would love this from the ingredient list alone; what a spectacular selection of fruits. The vanilla adds such a wonderful delicate fragrance whilst the cinnamon and cardamom give it an exotic twist. The rhubarb provides a sharp tartness to counter the sweet pears, whilst the vibrant pomegranate pairs perfectly with the perfumed figs.

would I make it again: No, it tasted lovely but I found it more suitable as breakfast with yoghurt than as a dessert, and for breakfast, its a touch time intensive and rather messy (those darned pomegranates, so delicious but so eager to stain everything in sight!).

recipe: http://gourmettraveller.com.au/autumn_salad_of_pomegranate_pear_and_fig_in_rhubarb_syrup.htm

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

Banana cream pie with salty bourbon caramel

Happy Valentine's Day!

I couldn't miss a post on my daughter's namesake day :). Whilst we haven't celebrated this day in the past, we will be sure to fill today with plenty of giggles, tickles and love-filled affection.

On another note, when it comes to deciding what to make each week, I must confess that I mostly choose based on looks. If the picture has me drooling there's a good chance it will end up on my plate next week. Back in the day I relied largely on my cookbooks, but lately most of my searching is based online (with great resources such as foodgawker, tastespotting, taste.com.au and pinterest) or from my magazine subscriptions. Being in Australia these consist of Gourmet Traveler and Donna Hay, but thanks to site's such as Epicurious.com I have had access to some amazing American publications, Bon Appetit being one of them. Their photos are drool-worthy and I love that they include the nutritional information as well.

When I spied this recipe it was on my plate a few days later. And even though my eyes bulged when reading how many calories one serving of this delectable pie packs, it didn't stop me for going back for a second serve (and back again for breakfast). What can I say, I'm a sucker for a sweetie pie :)

ease: 3/5. (custards and caramel can be tricky).
prep and chilling time: 3hours.

taste: 4/5. Pie, pie, me oh my,
Nothing tastes better, wet, salty and dry,
all at once – oh, well it’s pie. (from the movie, Michael.)

Let me break this multi-level pie down;
firstly, you have the peanut butter crust, which despite me being unable to pry it from the dish without breaking, was crunchy, buttery and delicious.
Next was the custard filling - unctuous, velvet, creamy delicious custard with a hint of vanilla (I would use a vanilla bean to get more of that gorgeous perfume).
Then you get lovely banana, sweet billowy cream and to top it all off, sticky, deep spiked caramel. The components meld together to create a surprisingly harmonious pie that treads the line of sweetness perfectly with enough flavour variations to keep each mouthful interesting. Everyone thought it was stupendous.

The downside: as lovely as it looked whole, serving it up caused it to ooze all over the place. I ended up scooping it out and tumbling it into bowls or glasses like an eton mess as it absolutely does not hold its form when cut. This didn't stop people taking a 'scoop' home with them tough.

Side note: goes down a treat for breakfast :).

would I make it again: No, it doesn't slice well enough to take to a function, and as hubby doesn't like either custard or caramel it's too much effort to make just for myself.

recipe: http://www.bonappetit.com/recipes/2012/02/banana-cream-pie-with-salty-bourbon-caramel

Nigella's chocolate cherry trifle

We stood in the darkness, the cool blades of grass peeking up from between our toes, our eyes fixed upon the city-skyline as we counted down this year's final heartbeats.
The sound of our captured breaths filled the spaces between us until the sky was painted in dancing lights and flickering fire. The park became filled with the cheers of strangers and friends as we hugged and kissed those close to us, babes in arms, dogs panting happily at our feet. As we made the journey back to a friend's house for final toasts and warm goodbyes we held each other close, excited by the thoughts of what wonderful possibilities this year new year may hold for us and our new family of three.

Along with the traditional resolutions of health and happiness, I have assigned myself two core resolutions that I hope I can achieve by the year's end. The first;

listen more, say less

I find that I do not listen very well when I am eager to speak. This year I want to allow others to tell me their thoughts without needing to add my own. My-two-cents are getting in the way of me really knowing those I speak to.

and the second, well probably the one I want to achieve most is;

be present

Too often I am reminiscing about moments past, or planning and imagining things to come that I end up missing the moment I am in. For instance, when I am breastfeeding my daughter I drift away to thoughts of chores needing to be done or ideas needing to be transcribed instead of allowing myself to hear the softness of her breath, or feel the featherlight touch of her fingers as they flutter along my chest as if stroking the keys of a piano. Before long she will no longer be at my bosom and I know it will be something I will miss, so I am endeavoring to savor each nuance as much as possible, in all aspects of my life. NO MORE AUTOPILOT - I am plugging into the present.

What are some things you wish to accomplish or change this year?

And now I shall leave you with the dish I served up on Christmas (please excuse the photo, it was snapped in a flash and therefore less-than-sharp). 

Happy New Year!

ease: 5/5.

prep time: 2hours (I used store-bought cake as suggested but you could also make your own).

cooking time: 2hours to overnight to soak. This was even the day after Xmas.

total: 4hours - 12hours, depending on how long you let it sit before eating.

taste: 4/5. Loved by many.

This was a surprising hit for me. I actually thought the simplicity of the chocolate, cherry and cream would be too simple for my guests but every single one of them thoroughly enjoyed it. My brother, who is beyond picky, proclaimed it to be his favourite dessert I have made. 

The scrumptious cake doused in liqueur and smothered in syrupy dark cherry jam is a beautiful base for the tart cerise tang of the Morello cherries which soften the sweetness of the creamy chocolate pudding and fluffy whipped cream sprinkled with shaved, bitterly kissed chocolate. If you want to make it alcohol-free I would recommend soaking the cakes in the juice of the bottled cherries instead.

To make it even easier you could also use store-bought chocolate custard, or vanilla custard with some good quality melted chocolate mixed in - that way there is zero cooking and all you need to do is layer!

would I make it again: Yes - for it's ease (and you can make it the night before!) and appeal.

recipe: http://www.foodnetwork.com/recipes/nigella-feasts/chocolate-cherry-trifle-recipe/index.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

Chocolate ice cream

I must remove my hat and bow my head in apology for my tardy post. This week has seen me dusting and cleaning with a vengeance in preparation for my baby shower this weekend. With limited mobility, it has taken double the usual time to shake out the house and make it sparkle. The good news is I am on the home stretch with only a few items left unchecked on my to-do-list. The even better news is that the ice cream I began on Monday has finished its bloom and is now ready to consume. Despite making me wait five full days I don't resent it one bit as it, like your one true love, is worth the wait.

ease: 3/5.
prep time: 40mins.
freezing time: 4-5days.
total: Approx 5 days.

taste: 5/5. Nothing compares to this dark beauty.

The raves for this ice cream are too numerous to mention, which piqued my interest but still left me slightly dubious as to their legitimacy. Well, in this instance, the masses were right. This ice cream is enigmatic and deeply chocolaty with a rich, creamy texture that leaves you struggling to decide whether it's yummier straight out of the freezer or left to soften around the edges. I used Amarru's Nero to make mine, as the type of dark chocolate you use will determine the flavour.
I added a pinch of sea salt to mine to further sharpen the chocolateness.

would I make it again: Yes - already have :).

recipe: http://www.bonappetit.com/recipes/2011/06/chocolate-ice-cream

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 verbena, chamomile & lavender creme brulee

Custard looks more liquid because of the heat from the torch moments before.

Names have been swirling around my head, projected unto closed eyelids as I try to slip into Dreamland. With the baby's impending arrival the search for possible names has scaled the Ladder of Importance. I've left no country behind nor floral or literary category unchecked as I amass a list that hopefully will yield at least one or perhaps two names that are also to my husband's liking. The biggest challenge so far has been finding names we BOTH like; I highly recommend discussing baby names early on in the relationship to save yourself the trouble caused later on if you find out that you prefer classical names like Alexander or Emily whilst your baby's father prefers the uncommon Ozimandias or Astrix...

Books are not the only place I have searched for inspiration. I have been re-watching my favourite films in case a suitable name lurks within their midst. One such film, Amelie, sadly did not bestow any names deemed suitable to my husband (even though I loved quite a few of the melodic French names) but it did stir within me a craving for one of my favourite desserts, creme-brulee.

Alas we yet to agree on names, but in the meantime, I can at least enjoy a great dessert whilst my search continues...

Lemon verbena, chamomile & lavender creme brulee
adapted from here

500 ml organic heavy cream
5 organic egg yolks
100 grams sugar
2 grams lemon verbena leaves
2 grams chamomille and lavender buds

In a small saucepan, place the cream and the herbs and bring to a boil. Turn the heat off and let the herbs steep in the cream for 20minutes.

In a separate bowl, whisk together the egg yolks and sugar. Temper the warm cream into the yolks and whisk. Strain the custard through a fine sieve.

Place ramekins on a sheetpan. Pour custard into ramekins and bring the pan into a 300 degree oven. Once the sheetpan is on the oven rack, pour some boiling water on the pan to create a water bath. Bake the creme brulee in the 300 degree oven in a water bath for about 20-40 minutes. When lightly shaken, the center should jiggle slightly but not appear liquid.

Refrigerate the baked custards for at least 4 hours. Sprinkle some demerara sugar on top and burn with a torch or under a hot broiler.

ease: 3.5/5.
prep time: 35mins.
cooking time: 35mins plus 4 hours chilling.
total: 1hour & 10mins plus chilling.


taste: 4/5. Dainty floral-scented perfection.

The floral medley carries wonderfully upon the silken smooth custard with its toffee shards. I would have loved the floral notes to be even stronger and will efinitely increase the amount next time around.

would I make it again: Yes.


recipe: http://cannelle-vanille.blogspot.com/2008/06/lemon-verbena-and-chamomile-creme.html

Rhubarb, raspberry & rose tapioca pudding

May and June see me covered in mountains of wrapping paper, ribbons and tape; it is the Time of Birthdays. With both of my parents, as well as my husband's parents, and a dozen friends and relatives thrown in it becomes a bit of a party whirlwind. Last night was my Uncle's 30th where we dined on Turkish dips and meat packed skewers and were entertained by fiery belly dancers, twirling in blurs of beads and silk. Although it is a lot of fun, I am officially worn out. Today I wish nothing more than to drape myself over my couch whilst leisurely flipping through a magazine and slowly eating something by the teaspoonful.

My post-party recovery time has also been a little longer than usual due to something wonderful; hubby and I are expecting our first baby this September. Currently protruding out at 6months I can say I have been one of those fortunate, annoying women who have a completely easygoing pregnancy; no nausea, back pain or weird cravings, and so far I have not yet had to buy any maternity clothes, but my maxi dresses have begun to be put on heavy rotation. The little one (we do not know the sex, and as a pedantic organiser it is driving me nuts!) has been a dream to carry, only giving a few kicks at bedtime whilst I read. It has truly been a wonderful experience and I am so excited at the thought of meeting them and getting to know who they are and how they see the world. I am also curious to see whether the foods I have been eating during pregnancy will have any bearing on the foods they prefer later in life...

ease: 4/5.
prep time: 15mins.
cooking time: 30mins.
total: 45mins.


taste: 3/5. Delicate and dainty.

The tartness of the raspberry and rhubarb played well against the floral rose, crunchy pistachio and soft vanilla tapioca. I think my expectations of this dessert were a little high, as while it was pleasant it wasn't particularly exciting to eat, a touch too 'vanilla' for me.

would I make it again: No.

recipe: http://www.tarteletteblog.com/2011/04/recipegluten-free-raspberry-rhubarb.html