La bete noire

Old friendships are like the nook of a lovers arm; natural, comforting and familiar.
New friendships are like a new pair of heels; it takes a while to figure out which outfits they match and how to walk in them and in time, whether they will become worn-in or a pair you hardly wear.

After I met my husband, we made new friends, I befriended his, and he befriended mine, but we also made some together. After attending a previous school mates 21st with whom he had been just a friendly acquaintance, they suddenly found common ground that hadn't been there in their youths and established a friendship. Not long after, this friend met a woman, and eventually they got married one month after us. It was fortunate that not only do I get along with him, but that I also formed a friendship with his wife. When we all catch up we spend hours talking over good food, all together at first, and then his wife and I will find a cosy corner to really dish the dirt whilst nibbling cookies and they will wander off to play pool, pinball or some other boys toy whist munching on chips and being completely oblivious to our animated conversations, mostly about them.

After we both returned from our respective holidays abroad, we got the call that their new house (only a 5 minute drive away) was finally ready for guests, and could we please come over for a casual dinner and catch up. Naturally, we were asked to bring nothing, but how can I possibly come empty handed? My mother would have had a conniption if I brought nothing to a dinner/house-warming, she raised me better than that.

My first thought instinctively ran to a dessert. But as this friendship is still in its early bloom, I didn't know what flavours or sweets they liked most. So, as I often do when I want to please all tastes, I chose chocolate, as it's the safest bet sweet-wise. Because really, how could you possibly not like chocolate?

 No inside shots I'm afraid as this cake was a housewarming gift.

ease: 4.5/5.
prep time: 10mins.
cooking time: 1hour plus 3 hours chilling.
total: 1hour & 10 mins plus 3 hours chill.

taste: 4.5/5. This truly is a 'black beast' of a cake.

If you want one truly great flourless chocolate cake recipe, then look no further, this is it. All chocolate, eggs and sugar this cake is rich, satsifying and death-by-chocolate inducing. But I asure you, after a short eating break, you will be going back for more.

The cake's texture is fudgy and divine, and once it hits your tongue it begins to melt. Coupled with a silky ganache...well...I'm currently wishing I had a piece left over. I've made this with both 56% chocolate and 70% chocolate - hubby loved the first whilst I loved the second. Next time, I shall use the 56% for the cake and the 70% for the ganache.

It would be easy to play around with different spices (perhaps cinnamon), alcohols (Grand Marnier?) and even perhaps a sprinkling of Fleur de Sel on top.  I'd recommend tarter fruits if you wish to adorn the cake with them, raspberries, strawberries, blackberries etc.

would I make it again: Yes - this is the second time already.

recipe: La bete noire

Chocolate-lavender fondants

This post has lingered like those who stay to watch the credits of a movie. All I had to do was write a few words and click publish post. But I have been stuck.
Do I write about the way the sea in Nice sparkled more brilliantly than Edward Cullen on a Summer's day? Or do I write about the magical way the sunlight is streaming through my window now in Melbourne, so densly that I feel as though I could write my name in it with just my fingertip? Or perhaps I should just leave it at that, and wait until my writing mojo has returned in time for me to write the next post. Yes, that is what I shall do.

ease: 3.5/5.
prep time: 10 mins plus 3 hours chill
cooking time: 14mins.
total: 3hours & 24mins.

taste: 3/5. This volcano is dormant.

The magic of fondants is all about the ooze. This was more of a thick sludge than ooze. Yes, the fudgy centre was nice but it's not what I wanted out of this chocolate pudding.
The cake was was also rather crunchy and firm - perhaps using a dariole mould rather than a ramekin is what made this less soft and less lava-like.
I substituted violets for lavender and thought the floral element is pretty much what saved this dish from just being a dark, and slightly bitter fudgy cake. Despite this we all polished off our plates.

would I make it again: No. I've made other fondants before that were more 'fondant-like'.



recipe: Chocolate-violet fondant with creme fraiche ice-cream

Chocolate & avocado pudding

There truly is nothing as wonderful as coming home after being away.

Suddenly the couch is comfier, the bathroom more spacious and your bedtime pillow becomes the greatest masterpiece of all time. Weeks spent sleeping in strange beds and being on board planes for 24hour stretches can really drain your batteries - home is where I recharge.

I must thank my parents who stocked my fridge with fresh fruit and veggies so I could postpone my weekly shop until jetlag subsides, and who also turned my heater on so that when we arrived at 2am, cold and haggard, we stepped into warmth and immediately relaxed.

This morning I did manage to resist the urge to sleep for twenty odd hours and awoke to begin the luggage-laundry and return items to their original locations. At noon I had everything put away and was already onto my second load of clothes. Having allocated photos and emails until after lunch, I thought I'd make myself a treat, but it had to be healthy as two weeks of eating out everyday has not been kind on my body (sorry body, but those pastries and butter were just too good to resist, and when in France...).

ease: 5/5.
prep time: 6mins.
total: 6mins.

taste: 4.5/5 (I think it deserves as extra half a point because of its healthiness.)

I was extremely sceptical about this but the look and taste of it erased all my doubts. Yes, I could taste banana, but I like banana, and there was the tiniest hint of creamy avocado also, but that was also pleasant. Despite the relatively small amount of cocoa this did taste like a light chocolate mousse. I loved the silky and substantial texture as well as the mild fruity sweetness. It satisfied all of my chocolate cravings and left none of the guilt. You can't ask for more than that ;).

would I make it again: Yes.


recipe: Aquacate del Chocolate

Orange, lemon & vanilla galaktoboureko

Bonjour from France!

Yes, my partner-in-crime and I decided to take a two week soujourn in sunny France as the gloomy and often wet Melbourne weather was getting us down. Twenty five or so hours later, we arrived a little worn around the edges and in desperate need of a shower. Luckily it wasn't long before we were settled into our quaint Parisian apartment with a leafy view of the Eiffel Tower. Despite feeling as though we had been hit in the head repeatedly with a sock full of soap bars, we ventured out to a local street market to purchase some fruit for tomorrow's breakfast.

Right now, my husband is taking a nap to recharge his batteries before we venture out tonight in search of a French meal.

In the meantime, here is a link to a recipe I made just before leaving. I loved the citrus twist, but unfortunately I had some bad luck with the texture of the custard. Custard and I really are like oil and water - we simply do not mix.


recipe: Orange, lemon & vanilla galaktoboureko

Chocolate chip cookies

I had to guard the dough as if it was the Queen's jewels.

My husband was drawn to the dough as if it were quietly whispering his name, begging him to come closer and taste a piece - it was his precious.
It was a strenuous task leaving the dough to sit in the fridge for more than 24 hours without it slowly being whitled away by my stealthy spouse - I believe it was around the 48th hour that I finally caved and rolled the dough between my palms to be baked in the oven. And oh my, the smell was gloriously wonderful.

These cookies were destined for bookclub and the new neighbours. The first batch welcomed in a new family, and the second were to be nibbled on whilst watching The Time Traveler's Wife and then comparing the film to the book. Every two months or so, the three women (or sometimes girls) with whom I have been friends for the better part of two decades make the trip down to my house for snacks, films, books and lengthy chatter. I always smile when I watch them take their respective places in my lounge room. I always choose the corner closest to the kitchen, enabling me to jump up and hastily refill drinks or restock snacks as any good host should. My girlfriend S, chooses the middle of the L shaped couch closest to the window, often placing her glass or phone upon the window sill as she sinks back into the sofa, her feet outstretched with an apple in hand. K1 sits beside me, smack bang in the middle, bowls of chips, lollies, chocolates and everything a 8 year old dreams of beside her, she never comes without her junk food bounty. And last, but not least, K2 most often chooses the floor, belly to carpet with her notebook open as she draws and scribbles whilst we talk. I always look forward to these catch ups that often stretch from mid morning to early evening, like a ribbon unravelling down a hillside; time always flies so fast when we are together.

Despite the cookies being ready in wait for their taste-testing, they never made it to the bookclub. S had an unexpected work shift and had to cancel, so instead the cookies were split in two, half for my husband and I, and half for my father and grandmother who spontaneously stopped by. Although this batch didn't fulfil their book club destiny, I shall be making another for our rescheduled date two weeks from now. I feel as though I have found the perfect chocolate chip cookie, so it's only fair my friends get to taste them too, as perhaps their searches will also end with his little gem.

ease: 4/5.
prep time: 10mins plus 24-72hours chilling time.
cooking time: 12mins per batch, I made around 30 cookies.
total: 40mins plus chilling time.

taste: 4.5/5. I think I've found THE ONE.

I had a good feeling about these cookies from the start - my patience in letting them wait was well rewarded. The texture was perfect for me, crisp outer shell with a soft, chewy centre that was a perfect backdrop for the soft, bitter-sweet chocolate discs all topped off with a sprinkle of salt - the perfect sweet and salty combination. The only thing I would change would be to reduce the chocolate amount. I already reduced it to 500g but I think it was still too much chocolate-to-cookie, perhaps 400g would be the perfect amount.

would I make them again: Yes.

recipe:  Chocolate chip cookies

French apple & cinnamon turnover

I'm being held prisoner by H2O.

The rain is falling like jails bars around my home, merely one second spent outside of my confines and I am drenched to the bone. The rainbow lorikeets beyond my window cling to the barren tree branches like closed buds, huddled so tightly together that two appear as one.

It's 'apple pie' weather.

On sodden afternoons when chocolate doesn't appeal to me, I crave hot, stewed apples flecked with cinnamon surrounded by a moat of clotted cream. Most often, apples alone will do, but today I also yearned for crispy pastry puffed as high as the stacked mattresses from the Princess and the Pea. My darling partner also reflected the same sentiment so I began to peel and dice, and to stir and roll immediately. We cuddled and intertwined our limbs like the braids of a rope whilst the oven worked its magic to deliver us our parcels of warmth and comfort.

ease: 5/5.
prep time: 24mins
cooking time: 15mins.
total: 39mins.


taste: 4.5/5. Rustically delicious.

I knew before I'd even made them that hubby would go gaga over these - he just loves cooked apples and pastry. The apple were soft and supple against the flaky, puffy pastry that rose golden around its fruit-filled centre. The only change I made was to add a dash of fragrant cinnamon as I believe all apples taste better with a sprinkling of cinnamon to warm their tartness. The bronzed parcels balance the sweet and tart tastes perfectly. They may be simple and understated, but they are far from plain in flavour - simply satisfying with a dollop of cool vanilla ice cream or double thickened cream.

would I make it again: Yes.


recipe: French apple turnover

Rose & pistachio nougat

I always stop to smell the roses.

My husband and I, weather permitting, occasionally walk around our neighbourhood to get some fresh air and sunshine. What I love most about these walks (apart from being with my husband, naturally) is the opportunity to smell the dozens of roses growing in people's gardens. There is one house in particular that, with the right breeze, I can smell a block away. The front yard has more roses than blades of grass. The petals beam with every shade of a sunrise and sunset, but to me, the ones that stand out the most, are the blood-red beauties. All operatic in their dramatic shade. Simply breathtaking.

Roses are a triple win for me - they are beautiful to look at, lovely to smell and sublime to eat. I adore rose perfumed foods, they are so heady and intoxicating with their aromatic flavour.

I had excess egg whites (as you do) to use so I searched for a nougat recipe. The minute I found a rose flavoured one my search was over.

ease: 4.5/5.
prep time: 20mins.
cooking time: 3hours setting time.
total: 3 hours & 20mins.


taste: 4/5. As soft and delicate as a floral breeze.

These looked so adorable and sweet and they tasted the same. I used 1tbs and 1tsp rose water rather than rose petals as I wanted the perfume but not the petal. After the saccharine honeyed sweetness the rose came through like a soft whisper and lingered until the crunchy pistachios finished the bite. This nougat wasn't as firm as store bought, the texture was more akin to a fudge which I didn't mind, but I do prefer the chewier kind.

I became addicted to these, and due to their extraordinarily high sugar content, I almost sent myself into a sugar coma. Hubby could only manage half a square at a time.

would I make it again: No - simply because I do not want the sugary temptation - but then again it would make a nice gift...

recipe: Rose petal & pistachio nougat

Baileys pudding parfaits with oatmeal-walnut crunch

Sometimes I feel as if the wind blows only for me.

I love a good breeze; it stirs things around and feels wonderful on the skin. There are exceptions thouhgh; hair down and sticky lip gloss, that's when a breeze can drive a girl crazy. Despite being well into Winter we have had some dry and sunny interludes entice us out from our brick caves.
Thanks to the decent weather, this weekend was filled with a glamorous, late evening birthday, a morning spent with flying orange discs and an afternoon at the gallery accompanied by lunch with new friends - it was a weekend well spent.

As we ate out I hadn't cooked anything except breakfast for the past two days, and it was only after cleaning out the fridge this morning that I noticed one, lone glass goblet lurking forgotten in the back.
With some desserts I am often left with extra servings that I consume the next day, or even later that same night.  This time around I left the extras for my husband, but it seems he forgot about the last one. Although I feel sad that it remained uneaten before heading for its rubbish-bin demise, if I hadn't found it today I would have forgotten to post it as 6 days have passed since it's creation and other dishes photographed since.

After some searching I found the photographs and notes, although one glass remained full it will live on through this post to be reborn in someone else's kitchen.

ease: 3.5/5.
prep time: 10mins.
cooking time: 35mins.
total: 45mins plus 4 hours chilling time.

taste: 3.5/5. Packs a punch.

I'm not sure what to say as I only had one spoonful - as a non-drinker I found it a little too alcoholic, but those who do drink thought it was perfectly balanced and delicious.

I had an issue with the custard, it took around 30mins to get to a decent thickness and even then it wasn't very thick - it was wonderfully smooth though and everyone else thought it tasted great with a noticeable Baileys flavour. The cookies were a little gritty, perhaps less flour and more oats would remedy that whilst the raisins added nice pockets or chewy sweetness.

would I make it again: No - others enjoyed it but I just couldn't eat much due to the alcoholic taste.

recipe: Baileys pudding parfaits with oatmeal-walnut crunch

Chocolate & hazelnut meringue kisses

Time is like a butterfly; chase it and it eludes you, sit still and rest and it will flutter and linger on your skin.
When we need more time there is never enough. On the other hand, on idle days spent sitting in each moment without haste, time slows to the flow of glue rather than sand and you find you have more time than you could possibly use. Some weeks speed past in the space of one yawn whilst others seem to drag behind you, slow to catch up.

This week is the former. I feel as though Friday has been sprung on me like a distant relative knocking on your door, unannounced, and in need of accommodation - I am not quite prepared and a little put out. I suddenly found myself with too many balls to juggle and simply not enough limbs.With May's leftover birthdays spilling into June I find my weekends are gone before they even come and am left trying to find a midweek moment to catch up on weekend rest.

So that is what I did yesterday - relaxed, read and baked to my heart's content like I would on a Sunday. And that is how Thursday became Thunday.

ease: 4.5/5.
prep time: 18mins.
cooking time: 50mins.
total: 1hour & 8mins.

taste: 4/5. We stand divided.

Whilst these reminded me of the bliss that is Nutella, all chocolate and hazelnuts, I didn't think they were anything special, ok and a little addictive, but nothing that had me moaning mmmmm.
R on the other hand could not get enough. He devoured almost 50 of these little bites within three days and then demanded I make more. I think he has found his crack... As he rated these 5/5 and I 3/5 I settled on 4. I should point out that others also liked them, L though not as much as R.

The first batch I made were similar to the originals, but the second batch (the ones you see above) I added a little more cocoa to get a bigger chocolate flavour, they also were a little chewier which I liked.


would I make it again: Yes - I already made them twice in one week due to spousal peer pressure...

recipe: Chocolate & hazelnut meringue kisses

Orange creme brulee

The night was short.

Our heads had barely begun to fill with dreams when Four Am called for us to wake. The lights stung our eyes as we walked like medicated patients to the lounge room; our heads now filling with dreams of green and gold. It's World Cup time baby.

Our original plans had consisted of sitting in an English-style pub surrounded by exuberant fans and hearty meals. Unfortunately an SMS from a friend at 2am laid those plans to waste as our destination was already at full capacity. Luckily for us we had placed a standing reservation for two on our couch as a backup.

Sadly we trundled back to bed feeling a little defeated, Australia's world cup campaign is not off to a great start, but there is still hope...

Feeling a little worse for wear once I re-awoke at noon, I felt I truly needed to eat my favourite dessert; the heavenly creme brulee. There really are no words to encapsulate the simple joy of cracking through that golden shell into the creamy custard below; every mouthful really is a spoonful of happiness.

ease: 4.5/5.
prep time: 10mins.
cooking time: 30mins in the oven plus at least 6 hours of cooling time, overnight is even better.
total: 40mins plus cooling time.

taste: 4/5. The texture is divine.

The texture for me was spot on; it was cool, and impossibly smooth with a wonderful subtle vanilla sweetness.

The top cracked like a flash of lightening - loud and crisp It crunched delightfully into the luscious custard below like shards of rock into earth.. I used caster sugar for the top as I find it melts and hardens faster and therefore reduces the chance of burning.

The only element I didn't like was the orange. For me the bitterness allayed the sweetness so much that it felt like more of a palate cleanser than a sweet dessert. The orange was a little too robust for my dainty brulee.

would I make it again: Yes - with only the fragrance of a plump vanilla bean next time.

recipe: Orange creme brulee

Maple, walnut & flaxseed pancakes with strawberries

My stomach feels like it has been thumped with a mallet like a chicken schnitzel - and it's not due to situps, or exercise of any kind.

My sides have split with laughter. It's not just my midriff that's feeling a little tender; my dad and hubby are also a little sore thanks to Modern Family. It's been a long time (think back to when Arrested Development was on air) since I found a funny television show that made me laugh and left me in a good mood after watching it. As much as I hate to admit it, sometimes a little TV can be a good thing.

There's nothing like a good chuckle to get you in a good mood.
The better my mood the more I like to bake as I believe that food cooked with love and joy tastes better than food cooked when grumpy or tired (this may be due in part to the latter moods resulting in more mistakes...).

Apart from laughter, some meals also instantly lift your spirits, and for me, pancakes are one of them. I adore pancakes but they can make me feel a little guilty if I overindulge as they aren't the healthiest things. So imagine my delight at finding a pretty healthy(ish) pancake recipe that is also high in Omega 3s (hint: there was a lot of delight). I ate four of these babies and I didn't even feel guilty...until I went back for another one...

ease: 5/5.
prep time: 8mins.
cooking time: 14mins to make 6 large pancakes.
total: 22mins.

taste: 4.5/5. Flaxseed Fabulous.

I adored these! I loved the texture and the crunch of the walnuts. The were softly sweet and perfect with some fresh, juicy strawberries and extra lashings of maple syrup.

I added a few extra walnuts. I'd love to try them with whole wheat flour, and perhaps a pinch of cinnamon, but honestly they were great as is especially considering they are a more nutritious pancake.

would I make it again: Yes.


recipe: Maple, walnut & flaxseed pancakes

Honey & spice poached pear

Only a short post today as I have some French lessons and laundry waiting impatiently for me to get to them.

I love desserts, and I tend to make at least two to three per week. I also tend to be the one who eats 90% of said desserts, and if, like most, they are packed full of sugar, it's not such a good thing. I could scale back to one dessert per week, but I am stubborn and simply have too many recipes to that need to be tried. Therefore, I aim to find a dessert now and then that isn't 'really bad' health wise.
This particular dessert is a single serving of fruit with only some honey to sweeten it, and spices to bring it to life. You can't get a healthier yet still sweetly satisfying dessert.

ease: 5/5.
prep time: 5mins.
cooking time: approx 20mins depending on the ripeness of the pears.
total: 25mins.

taste: 4/5. Simple and scrumptious.

I personally loved its simplicity and subtle sweetness. The spices work like clockwork together to create a warm and pleasant depth of flavour.

I used 4tsp of minced ginger and I doubled the spices (except the vanilla)

My sugar-addicted husband and father said these were a 'touch bland', so for the mouths that don't appreciate subtlety and flavour not derived from sugar, add a scoop of vanilla ice cream and a drizzle of melted chocolate and I'm sure they will fall for this dish too. I love it as it is and think it's a fantastic healthier dessert. 

Would I make it again: Yes. This would be great as a sweet treat for kids.

recipe: Honey & spice poached pears

Strawberry-rhubarb crisps with cardamom & nutmeg

It wasn't long before the concrete buildings became forests of matchstick trees, their long slender trunks growing on either side of the steep curved roads. The sunlight would flicker through them like an old slide-show projector, mesmerising us with its morse-code light. The longer we drove the more the trees outnumbered the man-made buildings until finally we came to the sign we were looking for: Grants picnic ground in Sherbroke forest.

Excitement filled my bones, as what lay ahead was something I have always wanted to do, and in fact, it was #14 on my life list. The anticipation rose as I caught glimpses of white through the window as we pulled into the parking lot, the gravel crunching beneath the slick rubber tires.

Opening the car doors we heard them; a concert of bird calls, each chirp melding with another - I began to smile.

We skipped into the shop to purchase five packets of seeds and made our way out onto the picnic grounds. The birds were everywhere and none too shy. The large white cockatoos with their fluorescent yellow mohawks are the first to greet us, flapping their large wings as they landed on our shoulders, or as some of the more cunning ones did, climbed our legs like ladders to get to our pockets, where the seed packets were. We were warned to keep a firm grip on the paper packets as the cockatoos will grab them at the first chance to fly away and greedily consume their meal in privacy.

The next bird to wander over was the shy gallah, pretty with their soft muted grey feathers splashed with flamingo pink chests. They fed from our hands, but only on ground level. Some mistook our fingers for seeds though as we were rewarded with a sharp nip. Thankfully their beaks did not pierce our skin.

And then there were the beautiful rosellas - all flame and brilliance with their crimson bodies and indigo feathers, some tinged with jade edges. They were the gentlest and the most fun to feed due to their small size. As they were intimidated by the cockatoos we had to go beneath the trees so they could jump onto our palms without being bothered by the larger birds. Their tiny claws wrapped around our fingers as they softly flicked the seeds into their mouth with their tiny tongue, stopping to look up at us every now and then. They ate with the grace of a ballerina. R was lucky enough to have two eating from his hands at once. Later on he found  himself with three large cockatoos perched on his shoulders and arms, rather like a modern pirate.

We spent a few hours there, stopping to eat some lunch before returning to the birds. Once our pockets had emptied we opted to walk along one of the forest walks, spying a kookaburra perched on a sign as we wound our way though the trees. It was a lovely day.

Arriving home, I refilled the bird feeders on my back porch as the rainbow lorikeets were already waiting patiently in the tree for their lunch. I hope one day they like me enough to come and sit on my shoulder. In the meantime, I am happy to simply watch them through my kitchen window as I stir and knead and bake. Should I ever want to hold a bird in my hand again, I know where to go.

I have re-written the recipe with my adaptations, the original is linked below.

Strawberry-rhubarb crisps with cardamom & nutmeg
serves 4


Topping

• 1/2 cup old-fashioned oats
• 1/2 cup all purpose flour
• 1/2 cup (packed) golden brown sugar
• 1/3 cup sliced almonds
• 1/4 teaspoon ground nutmeg
• Generous pinch of salt
• 85g tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Filling

• 450g 1/2-inch-thick slices fresh rhubarb
• 2 cups halved strawberries
• 3/4 cup sugar
• 2 tablespoons all purpose flour
• 1 teaspoon grated orange peel
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg

• Sweetened whipped cream

For topping:
Mix first 6 ingredients in medium bowl. Add butter; rub in with fingertips until moist clumps form. 

For filling:
Preheat oven to 180C. Butter six 1 1/2-cup baking dishes/ramekins. Combine all ingredients except whipped cream in large bowl; stir to blend. Let stand until juices form, about 15 minutes.

Divide rhubarb mixture among prepared custard cups. Sprinkle topping evenly over mixture in each. Bake until topping is golden brown and crisp and filling is bubbling thickly around edges, about 25 minutes. Serve warm with sweetened whipped cream.

ease: 4.5/5.
prep time: 22mins.
cooking time: 25mins for four mini 1.5 cup dishes.
total: 47mins.

taste: 4.5/5. What crisps strive to be.

The crisp begins with the cardamom, like the opening sentence of a novel it piques your interest. The cerise rhubarb follows with its soft rounded tartness as it embraces the sweetheart sweetness of the strawberry. The vanilla almonds and chunky topping adds textural diversity and wraps the juicy fruits up with its caramel-salty-twine. Lastly, is the orange rind with its fragrant bitter full stop. And there you have it, a complete and perfect story with a beginning, middle and end. Each component works wonderfully with the next creating a marvellous balance of sweet, tart and saltiness.

R didn't enjoy this as much but I found it to be my perfect fruit crumble (or crisp).

would I make it again: Yes with the modifications I made.

original recipe: Strawberry-Rhubarb Crisps with Cardamom and Nutmeg

Ginger & treacle pear cake

Droplets of cream intertwine with the amber caramel creating copper and tan coloured swirls; whirling together until they can no longer be distinguished as separate.
The heady nutmeg, invigorating ginger and fragrant cinnamon mingle with the sugar-spiced treacle urging me to inhale deeply as they flush my cheeks with their passionate scent.
I twirl my whisk to the sounds of a Parisian street accordion and classical strings, as the warmly whimsical La Valse D'Amelie dances across the walls and flows through my fingertips.

For me, the joy of baking is immense and nourishing; it's sunshine for my spirit.

Ginger and pear cake with caramel and clotted cream
from the April 2010 issue of Australian Gourmet Traveller.
Serves 16
`
225 gm softened butter
250 gm dark brown sugar
3 beurre Bosc pears, cut into 8 wedges, core removed
450 gm plain flour, sieved
1 tsp bicarbonate of soda
2 tbsp ground ginger
1½ tsp ground cinnamon
1 tsp finely grated nutmeg
370 gm treacle
3 eggs
250 ml buttermilk
80 ml pouring cream
To serve: clotted cream

Preheat oven to 160C. Melt 100gm butter in a large frying pan over medium heat, scatter in half the sugar and stir until dissolved (3-5 minutes). Add pears and turn occasionally until golden and just cooked through (10-12 minutes). Remove pears with a slotted spoon, arrange in base of a 22cm-diameter cake tin lined with baking paper, set aside. Reserve remaining liquid in frying pan.
Sift flour, bicarbonate of soda and spices into a bowl and set aside. Beat remaining butter and remaining sugar in an electric mixer until pale and creamy (3-5 minutes). Add treacle, then eggs, one at a time, beating well after each addition to combine. With mixer on low speed, add flour mixture, in thirds, alternating with buttermilk, finishing with flour, until just combined. Pour over pears, bake until golden and an inserted skewer withdraws clean (1 hour 10 minutes-1 hour 20 minutes (mine cooked in 50mins). Cool in tin on a wire rack for 10 minutes, turn onto serving plate and cool to room temperature.
Meanwhile, heat reserved pan juices over medium heat, whisk in pouring cream until combined. Serve with ginger and pear cake and clotted cream, if desired. Cake will keep, stored in an airtight container at room temperature, for 2 days.

ease: 4/5.
prep time: 30mins.
cooking time: 50mins and 10mins resting (I cooked mine for 55mins and it was a touch overdone_.
total: 1hour & 35mins.

taste: 5/5. The first word out of everyone's mouth was an astounded 'OMG'. I kid you not.

Now, I'm not saying this cake is unattractive, but it is a little homely with its 'shades-of-brown' ensemble, so you can't blame us for underestimating its deliciousness. I should have known better just by looking at the spice selection alone that this cake was going to be awesome.

I can't even try to put it's yumminess into eloquent words because it was just so damn perfect for a cold, rainy evening that it needs no embellishment. It satisfied every single one of us just the right amount - no aching bellies or remorseful sugar rushes; just plain dessert excellence. I forgot the decadent clotted cream the first night but we didn't even notice its absence, we had already pledged our devotion to the cake - the spicy, moist, sweet, soft, sticky, delectable and covetable cake...

We had ours still warm from the oven.

would I make it again: OMG Yes - cold, rainy nights just won't be the same without it :(

Outrageous brownies

6:55am. I brush the cobwebs from my eyes whilst blindly searching for my fluffy robe, wrapping it around me as I make a path through the pre-dawn darkness to my back-door. I wasn't waiting long. It was a subtle one today, barely made a sound with its hay coloured ears, lullaby blue belly and rose-hued slippers; it was such a peaceful way to start the morning that I plan on doing it again tomorrow. I doubt I will be bored, as a sunrise never plays the same tune; a new morning means a new painted sonata to listen to.

Watching a sunrise was on my list of life goals; experiences or tasks I wish to accomplish in this life. It was number 39 to be precise. The next randomly chosen item on my list was to start gratitude journal (#99, and so far I am enjoying it and foresee that it will be a habit I shall keep). I aim to complete one item from my list every month and if I finish what I have written and I can think of no more to add I will compile them into a photobook - a photograph next to each number, so I have a memento of what I did in my life.

To reward myself for completing two items I decided to make my favourite, indulgent treat ever - deeply rich and fudgy chocolate brownies. There ain't no better reward than a brownie.

ease: 4.5/5.
prep time: 18mins.
cooking time: 30mins. Refrigerate once cooled to firm up, then slice.
total: 48mins.

taste: 4.5/5. Best brownie yet.

My ideal brownie is rich, with a fudge like center - no cakey ones for me thanks. Despite overcooking these for 5mins (toothpick kept coming out dirty but I realised that they just needed to be refrigerated to firm up) they came out great.
The crackled top gives way to a dense, cool chocolate core with broken walnuts buried within it's fudgy centre. My photos don't do them justice - check out the original photos to get a better idea of its dark middle (mine are also lighter as I used a 54% dark chocolate as hubby can't handle the dark side).

They are smoothly sweet without being sickly sugary which makes it far too easy to eat more than one consecutively. Out of the fridge they are quite firm, when eaten warm they tend to fall apart. Although not my perfect brownie, they come pretty close.

would I make it again: Yes. Unless I find an even better recipe.

recipe: Outrageous brownies

Orange pudding

Finding a new blog gets me super excited - I will gleefully sit for hours, reading previous post after previous post as I get to know it.

My recent find is a great one. As I have mentioned before I am currently putting in an effort to be more positive and to fill each day with some happiness (it's a work in progress but I feel it's coming along nicely). So, as you can imagine, my delight at finding this aptly named blog - The Happiness Project - was like finding the perfect clutch to go with my little optimistic dress. And like any great find I shared it with my closest peeps - my mother was so inspired she decided to start her own happiness project and finally pursue her talent; writing. I couldn't be happier for her :).

Whilst browsing some of the posts I came along Tips...to improve the morning, and lo-and-behold, the number one item was something I just recently put into practice myself: Tidy up the house before bed.
Now, I actually tidy as I go along during the day but there was one particular chore I would leave undone each and every night and each and every time I would HATE doing it in the morning. In case you do this as well, let me tell you how life-improving it is to:

Wash the dishes before you go to bed. 
You may feel like putting those dishes in the sink off until the morning, but there is just something so freeing and energising about getting up at sunup, walking barefoot into your kitchen and not having to do a single thing. Mornings should be chore-free pre-breakfast.
I find that the way I start my morning sets the tone for my entire day. A relaxed, stress-less morning creates a relaxed stress-free day; because being elbow deep in greasy pans and dirty dishes first thing never puts me in a good mood, and bad moods birth bad days. This habit alone of not leaving the dishes until day break has brought serenity to my mornings, allowing me to toil at my own pace in the bathroom and to happily have breakfast with my husband - and that makes it worth the pre-bed washing up.

A clean kitchen is also great for encouraging some bakin'. Weekends always call for a lavish leisurely lunch - dessert included :).

ease: 4.5/5.
prep time: 15mins - beat eggs whilst you prep the ramekins.
cooking time: 40mins.
total: 55mins.

taste: 4.5/5. These are ZEST-licious.

The first taste you get is of the bitter, deep marmalade syrup flecked with sunset-coloured zest, then the juicy, vibrant fresh orange swirls around your mouth, cleansing your palate in preparation for the moist, buttery pudding that leaves you with a warming sweetness. The orange allows this pudding to be comforting without slipping into the -too rich for another mouthful- stage, allowing you to eat spoonful after spoonful.

I would add an extra 1tbs of marmalade to the bottom of the ramekins as I would have loved the pudding to be lavishly drenched in the syrup..

would I make it again: Yes.

recipe: Orange puddings

Bailey's & Kahlua Tiramisu

The thrill of Autumn; bringing a Summer's day when you need it most.

The previous week's concert of rainy recitals and chilly chorus lines was all but a forgotten dream as the vitalising sunlight made its way through the streets and into our hibernating bodies, bringing us back to life.  The strength of a warm, cloudless day to brighten spirits and put a spring in you step is unmatched - nothing is a quicker pick-me-up than a ray of sunshine after encores of dreariness.

It seems everyone was eager to step outside and bask in the warmth as I found the roads busy and the shopping precincts buzzing with people on a sun-drenched-high. My three childhood girlfriends met me at a cafe to fill our tummies and fill each other in, before we took our conversation street-side for some fresh air and hopefully colour on our cheeks. We parted ways after purchasing a few chocolates for the road and headed off to our prospective plans. I was lucky today in that I had no prospective plans so I was free to indulge myself in whatever way I chose.

The best thing about individual desserts is that you can save some for a later date, and although I made these two days ago, I got to dip my spoon into its depth whilst sitting on my porch step today - and in case you were wondering, it's delicious in both cold and hot weather :).

ease: 4.5/5.
prep time: 5mins to get ingredients ready.
cooking time: 18mins to get into glasses, and the longer in the fridge the better although you could serve straight away if necessary. I made the coffee mixture whilst the eggs were beating, and then poured a small amount into the saucepan straight away to reduce whilst I dipped the biscuits into the remaining liquid in the meantime.
total: 23mins plus cooling.

taste: 4.5/5 - my favourite Tiramisu yet.

Unless I find a better recipe this is will be the one I use, not only for it's taste but it's ease. The biscuits had the perfect blend of coffee with the wonderful intensified syrup at the bottom. The mascarpone mixture is what nailed it for me - it was so beautifully fluffy that it was like sinking my teeth into heaven's pillow. The Bailey's and Vanilla Kahlua (rather than Frangelico) gave it a wonderful creaminess and faint alcoholic strength that tied into the coffee and sweetness like two dancers doing the tango. It was sweeter than some tiramisus but well balanced and luxurious to eat.

I halved the recipe and made enough for 6 glasses.

would I make it again: Yes.
recipe: Tiramisu

Sticky date pudding with butterscotch sauce & almond praline

When life gives you lemons, make lemonade.

Now, I don't see lemons as a bad thing, but I do understand the optimistic message - it all depends on your perception. They say that optimists live longer, and generally happier lives; a pretty good incentive to be optimistic.

As Autumn wakes us up to chilly mornings, instead of complaining, I turn to my husband and we snuggle to warm up - it has become a really wonderful way to start the morning. During my school years I loved debating, as an adult I have put my ability to argue any side of a debate to good use by finding the positive side of something I would prematurely judge as negative, such as cold weather or waiting for an appointment (I use the time to read the magazines I no longer have to buy) - and now I find that instead of being surrounded by a plethora of negativity I find my life is full of positivity and wonderful things.

One such perk of cooler days is that certain heavy desserts suddenly become appealing again.  All of those rich, satisfying puddings that you kept putting off because the weather was too hot become the perfect dish to wrap your fingers around and warm your belly. 

ease: 4.5/5.
prep time: 20mins.
cooking time: 38mins (make sauce and praline while puddings cook).
total: 58mins.

taste: 5/5 - perfect pudding.

Yes, this dish is perfect if you love moist puddings that warm your belly with their wintry essence.

If you want a great sticky date pudding with all the decadent trimmings, then look no further, you have found your recipe. The pudding itself is both moist, dense, soft and deliciously sticky - slathered in lashings of creamy butterscotch sauce only improves it further. The praline adds a wonderful crunch and deep caramel - if you must add another element, then let me suggest a cool vanilla ice cream to soften the sweet, hot pudding.

A wonderful winter dessert.

would I make it again: Yes!


recipe: Sticky date pudding with butterscotch sauce & almond praline

Apple & Calvados trifle

Tiny bells tied to red ribbons dangle from golden bunny necks as the children run between us, their chocolate pets firmly in their grasp. Easter is upon us once again; and this time it has brought a distant cousin from Miami to share in the feast.


It is funny how although essentially strangers, our shared surname made the transition from stranger to family practically instant. Conversation flowed and smiles were genuine; our younger cousins called her by name as if she had been here all along.We discovered which facial features were shared by our families, mine here and hers in America and that we have two avid kemence players, my cousin and her brother.  It was wonderful to share Easter with her and to know, should we ever find ourselves in Miami, that there will be a friendly face to make us feel at home.

I have been 'saving' this recipe for a special occasion, and how fortunate that it was not only used to celebrate Easter, but also to welcome a relative from halfway across the world :).

ease: 3.5/5.
total time: 2hours & 15mins (inc cooling and soaking).

taste: 4.5/5.  A mere trifle just won't do.

I only got a tiny sliver of this as my family completely decimated it within seconds - some were onto their second serving before I could even put the serving spoon down.

I'm not going to lie, this was a lot of work and I had to enlist my husband to help so that it would be ready in time for Easter lunch. The flavours complimented each other, and overall the flavours are subtle, preferring a flirtatious wink rather than a rowdy catcall.

My father would have liked his sponge to be a little more booze soaked, another 2tbs would have sufficed. Whilst I found it quite strong regarding the alcohol (I don't drink) others didn't even realise it was spiked.

The apples are wonderful (perhaps an extra one or two next time with a touch more cinnamon), but I would have loved more custard, perhaps an extra 50% as it gets lost. And double the amount of cream, you really need that light fluffiness it brings.

And do NOT skip the almonds - they add such a glorious textural element as well as taste that the trifle would just become dull without them.

would I make it again: Yes - with the modifications.



recipe: Apple & Calvados trifle

Plum & almond cakes

   
 It seems that yesterday was so relaxing, that my mind decided it did not need sleep last night.

I tried everything to quieten it down, I shushed it softly, I sang it lullabies, I even tried to calmly breathe it to sleep, but no luck. Hours walked pased me in the darkness of my room, waving me hello and goodbye as the next one came. And all the while my mind was blank, switched on, but blank. No ideas to be examined, no thoughts to be filed accordingly just n o t h i n g... I didn't toss or turn, I just lay there, calm but awake. Thankfully not long after 4am waved hello, I fell asleep before I could see him go. And then I dreamed a weeks worth of dreams in just over 3hours - a truly bizarre night.

Even so, I actually awoke with a little more energy than my usual extreme lethargy and managed to make some French Toast and clean the house for more than five minutes (a seasonal clean is still on my to-do-list). Around 2pm I found that I had watched all of the recorded shows on my IQ and read all of the blog updates on my laptop. As I had done a decent amount of cleaning, and I reserve reading for bedtime, I thought I'd make something completely unplanned. Now, that is in bold for a reason - I like to plan EVERYTHING. I have more lists (both paper and digital) and spreadsheets than hairs on my head. The weekly menu is just one grain of sand in my beach of organisation-sickness.

Breakfasts, lunches, brunches, dinners, desserts and snacks are all chosen on a Sunday night before the Monday shop (my husband thankfully didn't rate 'spontaneity' high on his list of traits he'd like in his life partner). Therefore, when I decided to make these cakes (plums were chosen as I had some in the fridge to eat for snacks) I had to make some improvisations as I didn't have all of the ingredients on hand, as it was unplanned (I'm beginning to sound like Fezzik with my little accidental rhymes). Fingers crossed, they are still edible.

ease: 4.5/5.
prep time: 25mins (including stewing/cooling plums, and unless your hands are made of steel, you'll need to let them cool before you peel...sorry for rhyming again).
cooking time: 25mins.
total: 50mins.

taste: 4.5/5. Talk as if you had a plum in your mouth, a very tasty plum.

Firstly, I have to mention the beautiful aromas that emanated from both the stewed plums with their cinnamon and vanilla, to the fresh-out-of-the-oven sweetness these babies filled my house with - DIVINE. The delicious perfume alone makes them worth baking.

The cake is perfect - it is beyond moist, studded with crunchy sweet-as-milk almonds (I had no walnuts) and that perfect combination of a chewy, bronzed crust with a soft, fluffy centre. You can taste a hint of the fragrant cinnamon and vanilla flecked pureed plums within the cake, but only a hint. Then comes the wonderfully tart plums with their vibrant juice that flows through the sweet cake like a pristine river, bringing it to life. I would have loved an extra slice or two so that each mouthful was as well balanced as the last.

I used 5 plums, I would keep the puree the same amount but would add an extra two slices of plum to the top, so around 2 extra plums worth.

Apart from subbing the walnuts with almond meal I also used regular white (but un-bleached) flour. I would love to try this as written, not only because it is healthier but I am intrigued as to how it would change the texture and flavour.

This made 9 regular sized muffins.

would I make it again: Yes.

recipe: Plum and walnut cakes.