Pear & cranberry cake

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

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

taste: 4/5. Slyly addictive.

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

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

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

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

Peach berry pie

Do you ever have those weeks where you feel as though you are perpetually getting in and out of your car with hardly a moment to sit down with a cup of tea? Well, it's been one of those weeks for me. Each hour stretched to seam-splitting capacity with errands and work and no end in sight until next week arrives; couple that with rainy weather that leaves me sitting in my car looking like a miserable soggy cat hoping that my constant shivering is at least burning some extra calories makes coming back to my heated house and doing absolutely nothing seem like heaven on Earth.

Thanks to some skillful organising I managed to scrounge up a large enough time-chunk in one afternoon to bake a pie and actually eat it, s l o w l y. There's nothing like warm pie to give you strength to get back out there and do what you gotta do!

ease: 4/5.
prep time: 1 hour.
cooking time: 1 hour.
total: 2hours.

taste: 3/5. Middle of the road.

This pie was nice; it satisfied a sweet craving but didn't really offer much more than that. It did however, reignite my search for a great pie.


would I make it again: No - there are more pies to try!

recipe: http://www.waitingforgateau.com/pies.html

Orange, cinnamon & yoghurt pancakes

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

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

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

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

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

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


would I make it again: Yes.


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

Pumpkin pecan crunch muffins

 Today is Greedy Gourmand's 3rd Blogiversary.

I shall be celebrating quietly this day; there will be no candles to be extinguished nor cakes to be sliced, instead I will be sitting on my back porch, steaming cup of tea warming one hand with another leisurely picking at a muffin filled with Autumn's essence. Here's to your 3rd birthday, little blog.

ease: 4/5.
prep time: 20mins (does not include steaming pumpkin).
cooking time: 25mins.
total: 45mins.


taste: 4/5. Incredibly moist marvellous morsels.

The smell emanating from the oven whilst they baked and bronzed was enough to make you swoon and fall into a sugary-spice induced daze. The muffins themselves had a lovely, crunchy topping that gave way to a burnt umber base flecked with cinnamon and that was as moist as moist can be. They were so soft that I had to be extra delicate when popping them out of the pan. Even hubby declared them a winner.

I reduced the batter sugar amount by 1/4cup which I thought gave them that perfect amount of sweetness without being overly sweet.
I also reduced the nutmeg to 1/2tsp as I find nutmeg can be a little overwhelming, and there were enough other spices to keep it flavoursome.
I used steamed pumpkin in place of canned puree.
This made 12muffins for me.

would I make it again: Yes.


recipe: http://www.onceuponachef.com/2010/10/pumpkin-pecan-crunch-muffins.html

Moist chocolate cake with chocolate buttercream frosting

Happy Easter to all!

xx

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


taste: 4/5. Fluffy chocolate heaven.

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

I used this chocolate buttercream recipe and it was fabulous.


would I make it again: Yes.

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

Vanilla custard with ginger granita & Granny Smith apple

My beloved and I have resorted to behaving like lizards; the moment even the smallest trickle of sunshine appears behind woollen clouds we are racing outdoors to bake ourselves with its heat. Winter is fast approaching and Sunshine has become somewhat of a rare commodity.

Each week we scour weather forecasts, hoping to glance upon a sunny prediction so that we may plan to capture as much of those golden rays as possible. One week in March we finally came up trumps with sunshine predicted to fall on a Sunday. Before our fingerprints had even made a mark on the newspaper we were planning itineraries and filling our tanks.

We eventually decided on a road-trip down Victoria's famous winding Great Ocean Road, where we made pit-stops along seaside towns for replenishment, visited cascading waterfalls set within a lush canopy of trees and moss covered rocks before stopping to watch the waves crash upon the sand and explore microcosms of tiny rock pools on our way home. We utilised every drop of daylight and had a magical day.

Before setting off on our sun-soaked adventure, I had prepared a sweet snack that would await us on our return knowing we would be in need of a pick-me-up after a day spent in nature.

Vanilla custard with ginger granita and Granny Smith apple
from September 2010 issue of Australian Gourmet Traveller
Serves 6

2-3 Granny Smith apples

Ginger granita
125 gm caster sugar
80 gm (16cm piece) ginger, coarsely chopped
1 tbsp lemon juice

Baked vanilla cream
675 ml pouring cream
½ vanilla bean, split and seeds scraped
105 gm caster sugar
6 egg yolks

For ginger granita, combine sugar, ginger and 600ml water in a small saucepan over medium heat, stir to dissolve sugar, then increase heat to high and bring to the boil. Remove from heat, cover and stand to infuse (20 minutes). Strain through a fine sieve, pressing on ginger to remove as much liquid as possible (discard ginger), then add lemon juice, pour into a shallow tray, transfer to freezer and stir occasionally with a fork until frozen and ice crystals form (3-6 hours). Makes about 600ml.

Meanwhile, for baked vanilla cream, preheat oven to 160C. Combine cream and vanilla in a saucepan over medium heat and stir occasionally until hot (5 minutes). Remove from heat, cover and stand to infuse (1 hour). Whisk sugar and yolks in a bowl until pale and creamy (3-4 minutes). Reheat cream over medium heat until hot, then gradually pour onto yolk mixture, gently stirring to combine. Strain through a fine sieve into a jug, pressing to remove as many seeds as possible from the vanilla bean (discard vanilla bean). Stand for 5 minutes, then skim foam from surface. Divide evenly among six 250ml ovenproof glasses. Place glasses on a folded tea towel placed in a deep roasting pan, ensuring they are sitting level. Fill pan with enough hot water to come two-thirds of the way up the sides of glasses and cover with foil. Pierce a few holes in foil with a skewer to release steam, then bake until set, but with a slight wobble (30-35 minutes). Remove from oven, remove foil and stand in water until cool (30-40 minutes). Remove from water, dry glasses and refrigerate until chilled and firm (2 hours).

Cut apples into 1cm dice, divide among custards, top with granita and serve immediately.

ease: 3.5/5.
prep time: 1hour & 20mins to get granita into the freezer and custard ready for the oven.
cooking time: 50mins for custard to cook and 2.5hours to set in fridge.
total: 4.5hours.

taste: 4.5/5. Independently, not as a whole.

I felt like blowing a trumpet and sounding the horns when I dug my spoon into the custard's creamy depths. Never have I been able to make a great custard, after so many years of failures I resigned myself to the fact that custard and I would never EVER be friends even though I loved it so; until today. This custard was perfect - velvet soft with delicate vanilla, classic comfort in a cup. I adored the custard on its own, and will be forever using this recipe seeing as though it was my first success.

The granita was cool and sweet with a spicy ginger kick but ultimately refreshing - so snowflake-esque as well in its delicacy. Despite the fact that I left it alone in the freezer without any fork grating, it dissolved instantly on the tongue like snow melting in Spring.
Unfrotunately when paired with the custard it completely took over and buried the gentle custard beneath its punch and the tartness of the apples. When all three combined the custard merely became the 'adhesive' for the granita and apple, such a waste.

recipe: http://gourmettraveller.com.au/vanilla-custard-with-ginger-granita-and-granny-smith-apple.htm

would I make it again: A resounding YES to the custard, but NO to the dish as a whole.

Pavlova roulade with lychee, banana & passionfruit cream

It seems I gloated too soon...


No sooner had the words 'we haven't been ill for almost three years' left my lips when quite suddenly my husband, and then I, fell ill. Him with a mild cold, and myself with Sinusitis; an old foe of mine. This time around we chose to battle our sicknesses naturally rather than with Western medicine. And as it turned out, instead of taking two weeks on antibiotics like before, I was able to best my old nemesis in less than a week armed with only good nutrition and plenty of rest (mainly composed of reading and napping). During this time I painfully abstained from sugar and dairy in an effort to help my body heal as quickly as possible.

Now that the spring in my step has returned and my cheeks have a healthy blush, I decided I could once again foray into the realm of sugar and dairy. And with some egg-whites calling out to be re-born I thought there couldn't be anything better than a lovely pavlova with fruit from Summer's end.

ease: 4/5.
prep time: 35mins (includes baking and cooling)
chilling time: 1hour.
total: 1 hour & 35mins.

taste: 4/5. Old Pav rolls with the tropics.

Marshmallow-y pavlova with its soft sweetness was perfectly paired with the tang of the voluptuous passionfruit cream alongside the tropical lychee and creamy banana. Yum.

would I make it again: Yes.

recipe: http://www.taste.com.au/recipes/23922/pavlova+roulade+with+lychee+banana+and+passionfruit+cream

Blueberry pudding cake

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

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

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

I needn't have worried :).

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

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

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

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

would I make it again: Yes.

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

Vanilla bean rice pudding with poached rhubarb

The butterfly is a flying flower,
The flower a tethered butterfly.

 
~Ponce Denis Écouchard Lebrun

It seems the strange Summer just past has awoken more butterflies than I have ever seen. Even a brief sojourn outside has me greeting dozens of curious, but cautious butterflies, blithely flitting from one spot to another, occasionally fluttering so close that I can feel the breeze from their amber coloured wings kiss my cheek. No matter how lost in thought I am, a butterfly will always bring me to the present and instil in me the wide-eyed wonderment of a child.


It is during these fleeting moments of radiating sunlight that I take my breaks to walk amongst the butterflies, before the oppressive clouds smother the sky and empty their pails of water. After one such intermission I craved something to warm the damp from my bones after a particularly chilling and rain-sodden end to my walk.


I wanted something I could cradle in my hands, simple but nourishing and delicious. To me, a bowl of steaming rice pudding is filled with childhood nostalgia and comfort, the perfect antidote for weary bones.

Vanilla Bean Rice Pudding with Poached Rhubarb
Adapted from Vogue E+T Seasonal Kitchen
Serves 2-3

350ml pouring cream
150ml milk
75g Aborio rice
½ vanilla bean, seeds scraped
2tbs vanilla sugar, or to taste

Poached rhubarb
½ cup caster sugar (I also used vanilla sugar here)
½ vanilla bean, seeds scraped
5-6 medium stalks rhubarb, cut into 3-4cm lengths

For the rice pudding, place cream, milk, rice and vanilla bean and seeds in a medium saucepan. Bring to the boil over medium heat and then reduce heat to low and simmer for 10-15 minutes or until the rice is tender. Add sugar to taste. Discard vanilla pod and set aside for rice to absorb excess liquid.

In the meantime, dissolve sugar in ¾ cup of water and bring to the boil. Add vanilla seeds. Add rhubarb and cook for 6-8 minutes or until rhubarb is tender but keeping its shape. Remove rhubarb with a slotted spoon and set aside. Turn the heat up to high and boil remaining liquid until a syrup forms.

To serve, divide rice mixture among 2-3 bowls, top with rhubarb and spoon over the rhubarb syrup.  


ease: 4.5/5.
prep time: 10mins.
cooking time: 20mins.
total: 30mins.


taste: 5/5. A bowl of unctuous heaven. 
I was literally swooning with pleasure after a spoonful of creamy vanilla shaded sweetness with the comfort of milk and an almost white chocolate edge - words can't describe the pure joy this rice brought.
When paired with the tart cerise rhubarb and the lolly-esque syrup it brought from the realm of childhood delight to adult deliciousness. Yum.


The only modification I made was to use vanilla sugar instead of regular. I also chose to add 2 tablespoons of sugar to the rice.


At first I thought it was only enough for two serves, but the rice is actually quite filling so it is definitely enough for three


WARNING: Eat IMMEDIATELY. This does not eat well cold (it becomes too hard), and cannot be reheated as the butter separates from the rice.


recipe: http://www.spicyicecream.com.au/2010/09/vanilla-bean-rice-pudding-with-poached.html

Raspberry & creme fraiche tart with lavender honey

I have watched the clock tick over as I sat here wondering how to begin. A long absence has spun cobwebs in my brain and remembering how to write and how to begin feels like learning to walk after months spent in bed; incredibly foreign and daunting.

Perhaps I should start by way of explanation; I was not the cause of the extended break in transmission, rather an error on behalf of our internet provider is where the blame solely lies. What was meant to be two weeks without the information highway whilst we upgraded our plan, turned into over six weeks, making me feel as though I was shut away in some cabin in the middle of nowhere, against my will.
At first I struggled with the lack of email, weather checking, blog reading and Facebook updates, but eventually, as with everything, I became accustomed to my technologically-reduced life. So accustomed in fact, that when my husband informed me the internet had finally been restored, it didn't even cross my mind to check my email, as I couldn't even remember I had one as I had instead kept in touch with friends and family by phone only for those six weeks. I had to rack my brain to remember which sites I liked to visit and what I needed to perhaps, catch up on.

Which also explains my tentative return to blogging, attempted only after my husband asked me, 'so when are you going to start blogging again?'

So I have begun with a recipe that I made and photographed during the pre-blackout era, and I will endeaveour to get back into the swing of things and resume my regular weekly posts as well as catching up on all of the lovely blogs I follow as quickly as possible.

Have you taken a break this year, whether voluntary or due to circumstance?

Raspberry & creme fraiche tart with lavender honey
adapted from Epicurious.com

For crust:

1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
100g cold unsalted butter, cut into 1/2-inch cubes
1 large egg

For filling:

200g cream cheese, softened
3/4 cup crème fraiche
3 1/2 tablespoons lavender honey
4 cups raspberries

Make crust:
Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.

Put oven rack in middle position and preheat oven to 170°C. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.

Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.

Make filling:
Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème fraiche and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.

ease: 4.5/5.
prep time: 38mins.
cooking time: 30mins for pastry shells.
total: 1 hour & 8mins.

taste: 3.5/5. Fresh & simple with a touch of luxury.

I chose to add all the honey to the cream mixture (which I doubled - also used equal parts creme fraiche to cream cheese). Despite using a lavender honey I couldn't really taste the lavender, instead I would sprinkle lavender buds to increase the lavender flavour if you wish.
I made four mini tarts. I did find that the crust was a little on the tough side and I had to use some force to cut into it. Aside from that the fresh, tart raspberries work well with the sweet, luxurious cream and buttery crust.

would I make it again: No - although the flavour combo is lovely, hubby isn't a fan of tarts unless they are super amazing.

recipe: http://www.epicurious.com/recipes/food/views/Raspberry-Creme-Frache-Tart-with-Lavender-Honey-235494

Soft ginger & molasses cookie with white chocolate

'Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there

from Clement C Moore, A Visit from St Nicholas

Merry Christmas!

Between the hanging wreaths upon the door, the ribbons strewn along the floor and coloured ornaments galore, I have forgotten to stop, take a breath and enjoy the Christmas spirit. All whom I have spoken to lately seem to have gotten caught up in the panic and rush for presents and preparation, forgetting to relax and enjoy this festive time of year with loved ones. So today, with the presents wrapped, tree adorned and food prepped, I am lounging with my feet up, thoroughly enjoying a cookie from the batch I made 'for Santa'.

Are you relaxed and enjoying the break, or still running around like a madman?

ease: 5/5.

prep time: 15mins.

cooking time: 30mins for three lots.

total: 45mins.

taste: 4/5. Full of ginger and spice and all things naughty...

I adore ginger cookies made with molasses and these are no exception. Incredibly soft with a slight 'chew' these cookies are packed with heady spices that would warm the cockles of even the coldest heart, sprinkled with caramel hinted sugar and creamy pearls of white chocolate, Santa would certainly be happy to find these waiting for him on Christmas Eve. 

Whilst I found these rather addictive, they were a bit sweet for me with the addition of white chocolate and sugar dusting. I guess I am a ginger/molasses cookie purist, only spices for me please.

would I make them again: No - only because I like my ginger cookies less sweet.

recipe:  http://twopeasandtheirpod.com/soft-gingersnap-cookies-with-white-chocolate-chunks/#more-8396

Grapefruit pudding cake

A warm thank-you to all those who wished me a Happy Birthday - my week ended with lovely gifts and an extra couple of inches on my waist from the numerous dinners :) This week I shall be running around to organise my husband's impending birthday which falls on the following Monday, he's so difficult to buy for, but I think most men are, whenever they need something they just get it themselves!

As much as I would love to spend a little more time writing something special, I have laundry to hang whilst the sun is still in the drying mood and a shopping list to write, which I rather enjoy doing as I am a list-aholic. But don't worry, I have Thursday free so keep your eye out for a regular post :).

ease: 4.5/5.
prep time: 12mins.
cooking time: 35mins.
total: 47mins.

taste: 3/5. Sorry yellow Grapefruit, my tongue does not like you.

This dessert hinges on whether you like the sharp bitter tang of a yellow grapefruit, if you do, then this delicate spongy, airy and luscious pudding fit for breakfast or a light dessert is for you, if not, then give this one a miss. For me, the slight eggy-ness of the custard-y top paired with the bitter grapefruit didn't tickle my sweet tooth or my savoury taste-buds. But now I know that yellow grapefruit just aren't my 'thang'.

recipe: Grapefruit pudding cake

Rosewater flan with burnt orange caramel

 

 But he that dares not grasp the thorn Shoud never crave the rose.
Anne Bronte 

 

Custard. You might think them humble in their modest simplicity. Completely un-pretentious; they are sweet, soft and a symbol of all things 'homely'. These are but few of the reasons I adore a bowl of custard, either plain or flavoured, spiked with brandy or poured over a steaming Christmas Pudding. But truth be told, when it comes to making it myself, custard is the thorn in my side. More often than not I end up with a curdled mess, despite my best efforts to coddle it and never let it get too hot, I always seem to leap over 'thickening' and straight into 'curdling'. But if you want the rose, you have to brave the thorn right? So no matter how many disasters, I always try again, because when I get it right, my reward is worth it.

Rosewater flan with burnt orange caramel
from the October 2009 issue of Australian Gourmet Traveller
serves 4

500 ml (2 cups) milk
250 ml (1 cup) double cream
1 orange, rind removed with a peeler
3 eggs
2 egg yolks
1 tbsp rosewater
110 gm (½ cup) white sugar
125 ml (½ cup) freshly squeezed orange juice


Preheat oven to 170C. Combine milk, cream and orange rind in a saucepan and stir over low heat until just beginning to boil.

Meanwhile, whisk eggs and yolks in a bowl to combine, add rosewater and half the sugar, then pour milk mixture over egg mixture and whisk to combine. Strain through a fine sieve into a jug and divide among four 250ml-capacity ovenproof dishes. Place dishes in a large roasting pan and fill pan with enough boiling water to come halfway up sides of dishes. Bake until custard is just set but still wobbles slightly in centre (30-35 minutes), remove from pan, cool completely.

Scatter remaining sugar evenly over base of a small saucepan and stir occasionally over medium heat until sugar dissolves (1-2 minutes), then cook until dark caramel (7-8 minutes). Remove from heat, add orange juice (be careful, mixture will spit), stir to combine, then set aside to cool.

Remove pith from orange with a sharp knife and thinly slice flesh crossways. Place an orange slice on top of each custard, spoon over caramel sauce and serve.

ease: 4/5.
prep time: 25mins.
cooking time: 30mins.
total: 55mins.

taste: 2.5/5. Lacklustre.

I was expecting a custard with a little flair and exoticness, unfortunately that's not what I got. The rosewater was merely an echo of an after-taste whilst the custard, whose texture was as smooth as polished marble, tasted like only like an egg-bomb. The caramel sauce did add a nice citrus-y bitterness though.

would I make it again: No.

recipe: Rosewater flan with burnt orange caramel

Browned butter pizookie

My eyes slowly fluttered open, casting a hazy glance towards the clock. Upon seeing a 5 I allowed my lids to close and drifted off into a dreamless, heavy sleep. A little too heavy. The next time I glanced at my clock it read eleven. ELEVEN. I jumped out of bed faster than Superman and managed to get ready, vacuum the house AND make two dozen cookies in less than an hour. Pretty decent indeed.

The first stop was a friend's house where I spent hours laughing with them and smiling incessantly at their 8month old son (it amazes me how genuine and pure babie's smiles are) whilst sipping Chamomile tea and munching on said-24-chocolate chip cookies.

The second stop was a quick visit to my mother-in-law for a chat, a few games of Angry Birds and a another cup of tea.

Then it was a pit-stop at home for a dress change before heading out to meet my family at a local Thai restaurant for my Grandmother's 73rd birthday where we chowed down on Sweet & Sour Pork, Pad Pak and super delicious banana fritters and sticky black rice puddings.

Despite our super packed day, once we changed into our tracksuit pants and put our feet up I felt like a supper cookie snack, but more than a just cookie. And that's where this recipe came in and more than satisfied that craving. What are some of your post dinner cravings?

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

taste: 4/5. For lovers of cookie-dough deliciousness.

This was sweet and salty with oozy chocolate and fluffy cookie-ness - a ramekin full of soft, fudgy, crumbly, crunchy and oh so very yummy goodness.

Needless to say everyone enjoyed these, though be warned, a small serving still satisfies whilst a larger serving may cause a tummy ache.

would I make it again: Yes.


recipe: Browned butter pizookie

Apple, rhubarb & raspberry crumble

There are a lot of things that were simply meant to be together; chocolate and peanut butter, hot weather and popsicles, Buffy and Angel... And then there's my favourite symbiotic pair; rainy days and baking.

When all the birds hide under leafy canopy's and the rain splashes against every window pain and roof tile, creating pools of rippling water beneath my door step I roll up my sleeves and reach for my apron; it's Bakin' Time.

Apple, rhubarb & raspberry crumble
from Mindfood magazine
serves 6

4 Granny Smith apples, peeled, cored and thickly sliced
½ cup caster sugar
1 cinnamon stick
1 bunch rhubarb, trimmed, cut into 3cm pieces
125g fresh or frozen raspberries
¾ cup crumbled amaretto biscuits
½ cup plain flour
1/3 cup natural almonds, roughly chopped
½ cup brown sugar
¼ tsp ground cinnamon
125g butter, cubed and chilled


Preheat oven to 180C. Lightly grease a 5-cup-capacity ovenproof baking dish (or 4 dishes with ¼ cup capacity each).

Put apple, caster sugar, cinnamon stick and ¼ cup water in a large saucepan over medium heat. Bring to the boil, reduce heat and simmer for 10 minutes. Drain apple. Discard cinnamon stick. Transfer to a large bowl to cool. Combine rhubarb and raspberries with cooled apple. Spoon into baking dish.

Put biscuit, flour, almonds, brown sugar and cinnamon in a large bowl. Using fingertips, rub butter into mixture. Sprinkle crumble mixture over fruit. Bake for 20–25 minutes or until crumble is golden.

Serve with cream or ice-cream.

ease: 4/5.
prep time: 20mins.
cooking time: 20mins.
total: 40mins.

taste: 3.5/5. The three Musketeers of the fruit world!


First to tickle the tastebuds is the politely sweet tang of the rhubarb followed by the homely apple, all comfort and hugs. While these two are getting to know each other raspberry knocks on the door with its vibrant tartness before the sweet, nutty and almond-y crumble comes in.

Needless to say, I enjoyed the combination of the three fruits together, if you prefer a little less tartness than perhaps substituting the rhubarb with strawberries would be lovely. The crumble on the other hand, was ok, but the amaretto biscuits added a flavour I don't like in a crumble topping, a regular oat and brown sugar topping would suit this better. It also needs a little more cinnamon for warmth.

would I make it again: Yes to the fruit combo, no to the crumble topping.

recipe: Apple, rhubarb & raspberry crumble

Warm apple crunch crumble with honey pepper yoghurt

There has been a lot of finger tapping and leg twitching. Perhaps a touch of pacing as well.
You see, I arrived home on Monday, and after the obligatory immediate unpacking and settling in, I was eager to dust off my blogs. Unfortunately, the eagerness only resulted in the hovering of my fingers above the keyboard, unable to decide which letter to press first. I hovered for a good portion of four days waiting for the Inspiration Fairy to come and sprinkled her dust and send my brain into a frenzy of creativity, but all I got was hand cramps. And then I thought, well, you have quite a few posts backed up, waiting only for text, why not post something to give you a little more time until your brain switches itself back on. And so this is my filler post. Never fear, I expect the Inspiration Fairy's flight shall be touching down very soon indeed...

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

taste: 2.5/5. Very perplexing.

I am trying to form words of what this tasted like to me but I've got nothing. It wasn't unpleasant but it wasn't really pleasant either. I could taste each of the inidivdual components without really enjoying them. Instead of melding together and forming a delicious synergy they fell apart and stood around, not really doing anything like a room full of very awkward strangers.


would I make it again: No. But perhaps my taste buds just didn't get it, yours might.


recipe:  Warm apple crunch crumble with honey pepper yoghurt

White chocolate, honey & goat's milk tarts

I awoke to a lilac glow gracefully stretching her ballerina legs through the part in the curtain. Only the corner of the room shimmered in the pre-dawn light, the rest remained untouched in their sullen grey. I rubbed the dream-sleep from my eyes and deftly snatched my phone, I have always been able to transition from sleep to a functional waking state within seconds of my awakening, unlike my husband who remains in a hazy trance until lunch time...

The clock flashed 6:03am, nine minutes until dawn was expected to arrive. I turned to my beloved, his mouth slightly open, his face frozen in a dream somewhere, some-place. It's wonderful to watch people in this restful state, between worlds, the seriousness and weight of being an adult hidden away. I always stare in wonder at how innocent and child-like my husband seems when he slumbers. I almost prefer him this way...

I touched his face tenderly with the back of my index finger, tracing the contour of his cheek bone. His eyelashes fluttered briefly from my caress but it did not interrupt his repose. I slid out of the bed and slipped on my robe to stop the morning chill from piercing my warmth with its cold tendrils. After feeding the birds, who seemed to have risen even earlier than I, most likely in their quest to catch the worm, I searched for something to make my husband. I wanted it to be akin to dreaming, to make his transition to alertness gentler. If I had to choose a food that symbolised the Land of Nod it would have to be milk and honey; as comforting as sleep's embrace.

The image of this dish alone spoke softly of children's dreams and feather-light kisses. And so this is what my dearest awoke to...

ease: 4/5.
prep time: 1 hour & 30mins.
cooking time: 35mins.
total: 2 hours & 5mins.

taste: 3/5. For the sweet tooths.

There was no tart nor tang nor deep chocolate depth to break up the silky sweetness of the honey, milk and white chocolate trio. Although they offered different shades of sweetness, it was all too 'one note' for me; I need some discord to add interest.

Flavour aside the texture was wonderful and the crust added the perfect 'toughness' for the delicateness of the dish.

would I make it again: No - too 'goodie goodie' for me I am afraid.


recipe: White chocolate, honey & goat's milk tarts

Jamie's bloomin' brilliant brownies

It's hard to surprise me.

I am quick to spot a falter in someone's speech or an inconsistency in their behaviour, I blame this sleuth-like quality on my star sign, the mystery loving Scorpio. It is due to my inquisitive, suspicious nature that almost all of my husband's efforts to surprise me are foiled by yours truly, most often unintentionally. I can't seem to help going on the chase if I smell a rat, whether the deceit is well-intended or not.

After guessing last year's intended birthday surprise R finally gave up and has not tried anything since. That is probably how he managed to sneak out of the house for a supposed business shop visit (the fact that it was pouring outside and quiet at the office should have piqued my intrigue, but I was too absorbed in my Spring cleaning to bother probing) to return with a bunch of vivid roses and tulips. I was not merely shocked by the surprise gift, but also that he bought me flowers, which has only ever happened on the occasional birthday or Valentine's Day (my girlfriend's are the usual flower givers).

Not only did I not mind that he had successfully tricked me, but I was girlishly thrilled to receive a completely unexpected bunch of flowers. I must have said thank you a dozen times as I happily stared at the flowers throughout the day, they truly do put a smile on a woman's face. I couldn't help but marvel at the tulips in particular with their watercolour streaks of Byzantium purple and cornflower blue, simply a masterpiece of floral beauty.

To show my thanks I baked a tray of 'chocolate only' brownies I spotted on this blog as per hubby's request. We were both equally happy with our gifts :)

ease: 5/5.
prep time: 15mins.
cooking time: 23mins.
total: 38mins.

taste:  4/5 - fairly brilliant.

For me the taste was very earthy with an almost coffee-like depth; the cocoa gave them a rich chocolate intensity. Flour's minimal attendance allowed the brownies a lovely soft, toothsome fudginess but it had a slight graininess towards the end.

Hubby gave these a 4.5 but for me they were a 4; they were a touch too dark and heavy for me, but nonetheless they were quite addictive.

I have a query, I use different percentage callebaut chocolate, in this instance I used a 70% dark callebaut, I read recently that callebaut chocolate may change the consistency and outcome of recipes that call for bitter-sweet or 70% dark chocolate - is this true?

would I make them again: No, there can only be one brownie recipe, and I have yet to find it.

recipe: Jamie's bloomin' brilliant brownies

Rhubarb, rose & pistachio dessert

 And Spring arose on the garden fair,
Like the Spirit of Love felt everywhere;
And each flower and herb on Earth's dark breast
rose from the dreams of its wintry rest.

Percy Bysshe Shelley, "The Sensitive Plant"

The beginning of Spring is like the first chord struck during a theatre performance; No matter what conversation you are in or what you are doing, when that first note is heard everyone is thrust into a hushed awe. And that is how the Spring flowers bloom. One morning you awake and they are simply there, stunning you into silence with their unexpected beauty. My favourite of all the flowers that awaken one September morning are the blossoms. Be it cherry, plum or pear they all cheer me equally with their paper thin fragility in hues of pink, snow white or apricot blushes.

Each morning I tiptoe into the crisp air, still tinged with Winter's icy kiss, and soak up every petal in every shade, knowing that soon they will give in to the honey words of the wind and fly away to dance their last until next September, their scene replaced by October's act.

The changing of a season reminds me to savour those fruits still lingering from last, like the glossed stalks of Rhubarb, each a different shade of crimson or magenta with their leafy emerald tops, soon to fade from farmers stalls. You should come to expect at the ending of one season and beginning of another to be showered with posts featuring one or two fruits, or even vegetables. Rhubarb will no doubt feature more than once this coming week as I hurry to savour its taste. That's the glory of seasonality, nothing gets old.

Now you must excuse me, it seems this morning's two hour glucose blood test marathon has finally caught up to me, and I'm feeling rather faint much like most of the female characters in Victorian classics tend to do on an hourly basis. This sweet treat will surely speed my recovery :).

ease: 4.5/5.
prep time: 3mins.
cooking time: 12mins cook and rest.
total: 15mins.

taste: 3.5/5 - texture troubles.

As you all know, I recently joined to the rhubarb club and was quite enjoying my membership. I love the way it tangs and tarts in such a sweet manner, and I also adore the way it collapses beneath my spoon after its stewing.
In this dish I liked the following:
the combination of rose, rhubarb and pistachio, truly a terrific trio in the making. The yoghurt added a clean palate to the dish without offering competing flavours.

What I didn't like:
The texture. I'm not sure why but the rhubarb mixture left an incredibly chalky after-texture that I did not care for at all.
Whilst the flavour was good, the texture was too off-putting for me and I wouldn't even have a clue as to why it was chalky.

recipe: Rosewater rhubarb dessert

would I make it again: No - the texture ruined it.

Black forest mousse

Of course, I photographed my own glass, which was the dodgiest one. I assure you, the others were beautifully layered and much more appealing.

My energy has waxed and waned like the sea's edge lapping at the shore.

Some moments will find me fluttering to all corners of a room like a fairy high on Pixie Dust; enthusiastically humming to upbeat tunes whilst scrubbing counter tops with all the enthusiasm of the kids on Glee combined. And then comes the low of lows trough, in these moments, I will be hidden beneath layers of bed sheets, consciously ignoring the suns persistent knocking on my window as it peers between the blinds whilst calling me out for pretending not to be home.

As much as I'd love to raise my eyebrows comically, hands by my ears and with a shrug say 'I have no idea what's causing my energy-fluctuations,' I cannot. One look at my food-intake of late and you'll be shaking your head and waging your finger at me. My stomach has entertained all kinds of cakes, tarts, chocolates, pastas, chips, dips and everything bad for my hips. I think it's time I got off the sugar train and made a reservation for Veggieville. But before then, I'll be hosting a final party in my belly for some chocolate peeps and maybe a few cookie bros. To kick it off, let me introduce you to Mrs Mousse - such a sleek and silky lady :).

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

taste: 4/5. Simple - but impressive and delicious.

I recently chose this to finish a dinner party, I wanted something really quick and easy, so I could hastily get back to the guests, but I also wanted it to look special and taste lovely. The flavours are classic black forest - chocolate, cream, cherries and a touch of alcohol. Obviously if you are going to use a store bought chocolate mousse, make sure it's good quality, same goes for the cream. Needless to say, everyone enjoyed it.

would I make it again: Yes. Super easy and quick.

recipe: Black forest mousse