Banana and chocolate chip muffins

“Climb the mountains and get their good tidings. Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop away from you like the leaves of Autumn.”
― John Muir

I like to think of the beginning of Winter as a time to shed any worries or cares; to strip myself bare and rekindle the flame of my inner being.

It is during this season that I feel the need to simplify and declutter my life. It seems even more important to me now that I have a child, to show them what life truly is; the love of yourself and others, the Earth that nourishes and sustains us and buckets of laughter and fun. If you have shelter from the storm, food in your belly and the company of loved ones there is nothing else to need. It is so easy in our world to get caught up in the trivial and to bury ourselves in the material that we lose touch with nature and who we are at heart. I would like to teach my daughter to be present, to love genuinely, and to remember what truly matters...

So I spend these last Autumn moments frolicking in every ounce of sunshine I can, catching as many falling leaves as I can and relishing as much of its last bounty as I can.

These muffins came about due to some languishing bananas, and as I never wish to have any food go to waste (any produce we don't eat, my father's chickens do and boy do they leave nary a morsel behind). Funnily enough, it is often the unplanned recipes that turn out best :)

What things do you like to do before Winter begins?

ease: 5/5.
prep time: 8mins.
cooking time: 25mins.
total: 33mins.


taste: 4/5. Childishly grand.

These muffins remind me of childhood lunches with sticky fingers, crumb dotted mouths and high pitched squeals of joy.

The muffins are wonderfully moist with pockets of sweet banana and patches of dark, melted chocolate. They are quite sweet despite the fact that I did reduce the amount of sugar by 1/3cup although I did add a little more banana, the sweeter your bananas the less sugar you need.

They might seem rather ordinary, but I add three of these straight from the pan.

would I make them again: Yes.


recipe: http://www.epicurious.com/recipes/food/views/Banana-Chocolate-Chip-Muffins-101020

Poached eggs on challah with pecorino and pesto

 "It's only after a bit of breakfast that I'm able to regard the world with that sunny cheeriness which makes a fellow the universal favourite. I'm never much of a lad till I've engulfed an egg or two and a beaker of coffee."

P.G. Woodhouse

With a broken oven and no kitchen counter (alas the wooden one had to be replaced) I have felt rather out of sorts. More than that actually, I feel as though I've left the house with only one shoe on; a touch lost and a little bit befuddled.
Luckily I managed to get one last great breakfast in before my kitchen disappeared into a void, hopefully to reappear shortly. Mumma's hands need to be cookin'!

ease: 4.5/5
prep time: 5mins.
cooking time: 2.5mins.
total: 7.5mins.

taste: 4.5/5. Even the sweet tooth will rejoice.


There's no savoury breakfast dish I would choose over a sweet one; until now.

I love this combination! The sweet buttery challah against the richness of the egg with a salty hit from the cheese all brought together by the herby pesto (I didn't have enough basil for a pistou so I added some pinenuts) - yum!

would I make it again: Yes.


recipe: http://www.epicurious.com/recipes/food/views/POACHED-EGGS-AND-PARMESAN-CHEESE-OVER-TOASTED-BRIOCHE-WITH-PISTOU-242969

Walnut cake

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

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


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


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


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

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


taste: 3.5/5. Nutastic.


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


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


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

Banana cream pie with salty bourbon caramel

Happy Valentine's Day!

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

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

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

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

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

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

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

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

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

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

French onion soup

In Spring I glimpse the year.
Some days are cloaked in Winter's frosty chill, and others bask in Summer's skin-tingling warmth or mild Autumn breezes; and then there is the typical Spring day of humid heat with drizzles of both clear sunshine and warm rain. All of these days can be found within Spring's domain.
This week has had me reaching for porcelain bowls to ladle luscious, steaming soups into their snow-white bellies. Sometimes a soup may feel a little sylphlike and need a some added heartiness. For me, thick slices of fluffy bread smothered in bubbling golden-edged cheese do just that.

ease: 4/5.
prep time: 15mins.
cooking time: 1hour & 20mins.
total: 1hour & 35mins.

taste: 4/5. Great for warming the coldest cockles.

I love a hearty soup so I let this simmer down until it became like a drizzling caramel in thickness. The onion bring a savoury sweetness that is mellowed beautifully by the salty, gooey cheese and subtle bread. DO NOT skip the cheese toasts, it truly is what harmonises this simple soup.

My soup took longer than 20mins to reduce to my desired level of thickness, I also used vegetable stock rather and doubled the butter. The original recipe is linked below.
*Gluten-free if you use a gluten-free bread

would I make it again: Yes.


recipe: http://www.epicurious.com/recipes/food/views/French-Onion-Soup-1858

Cherry tomato pizza margherita

and her smile brings light to even the darkest corner...

I have become a 'collector' of sorts; not of winged creatures nor paper stamps, but of my child's smiles. Their worth is un-quantifiable and their effect undeniably enigmatic, as somehow, despite even the roughest colic-riddled night, one brief grin from her in the morning when I awake seems to pale every frustration in comparison. I fear, I truly would forgive her anything for the price of a single smile.

My days literally revolve around my daughter, she has become the Sun to my Earth and I have barely a moment betwixt to do anything other than cater to her whims. I did however find myself with the tiniest slice and relished the chance to visit my lonely kitchen covered in a dust of neglect. I can't tell you how wonderful it felt to be dicing tomatoes and plucking leaves of emerald basil whilst fragments of spring sunshine fell upon my shoulders. And as this recipe only took ten minutes of my time I soon had my little one back in my arms, bestowing upon me more of those precious smiles.

ease: 5/5.
prep time: 10mins.
cooking time: 15 (I used a storebought base).
total: 25mins.

taste: 4/5. Best margherita I have had.
I love pizza. And just like the Teenage Mutant Ninja Turtles my favourite pizza is a cheese pizza (or as we call them down under, Margheritas). To me, nothing beats cheese and tomatoes with a hint of herb on a bread base. This recipe takes it up a notch.

The tart sweetness of the cherry tomatoes and garlic (which I cooked with the tomatoes to soften its bite) works beautifully with the gorgeous aniseed-hit from the fennel seed, fiery chili pepper, fragrant basil and finally the salty, stringy cheese. I served mine atop a gluten-free base (storebought to save time), but I imagine it would be even better on a homemade one. I loved this so much I was death-staring my husband like a hungry dog whilst he was eating his last piece.

I only had 250g of cherry tomatoes and it wasn't enough, the recipe calls for 350g which sounds about right. I would double the garlic though.

would I make it again: Yes.


recipe: http://www.epicurious.com/recipes/food/views/Cherry-Tomato-Pizza-Margherita-357889

Chocolate brownie cookies

Not more than a few days ago I had my Mother's Blessing.

The women in my life gathered to share their stories of motherhood and to give me strength (and many freezer meals) when the time comes that I too will experience the journey of birth. We talked and laughed over mugs of hot chocolate and bowls of plump, cerise strawberries. We each decorated our own gingerbread men with a rainbow of lollies and added our artistic touches to tiny white jumpsuits for the baby (thanks to Claudia for the wonderful idea). The end of the day was marked with a bead ceremony, where each woman gave a bead that represented them, along with their own blessing for the baby. Those beads now lie together in a bracelet, for my child to wrap their fingers around whenever they feel the need to be comforted by the love of all the women in its life.

My husband and I also gave a bead and the following blessing to our unborn child;

I wish for you to find strength when days seem dark. To draw upon all those who came before you, who may no longer be here but whose blood runs through your veins. Remember that our strength is your strength and that you are never alone.

I wish for you to be warmed by happiness as the Earth is warmed by the sun. To remember that happiness is a choice, not a set of circumstances. So dear child, choose to be happy and allow yourself to be filled with positive light even when shadows seek to smother it.

And lastly, I wish for you to find love as your father and I did. A love that makes you want to live an eternity with them so as never to be apart. A love that allows your soul to reach its highest form of being and your heart to burst with joy. A love of a best friend and a true beloved. Those are our wishes for you my sweet.

After a day filled with sweetness, it ended with a glass of milk and the most delicious morsel of a cookie.

ease: 4/5.

prep time: 25mins.

cooking time: 8mins.

total: 33mins.

taste: 4/5. My go-to chocolate cookie.

I first made these beauties almost 3 years ago and yet I never forgot them, and am quite uncertain as to why I waited so long to make them again! I prefer to make larger cookies which yield a chewier, fudgy center that compliments the crunchy meringue shell beautifully. These cookies are dark and sweet and completely addictive. With the larger cookie size I ended up with 24 cookies.

would I make it again: Yes, this is now the second time and only the beginning.

recipe: http://www.epicurious.com/recipes/food/views/Chocolate-Brownie-Cookies-105884

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

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

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

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

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

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

Oatmeal, fig & walnut bars

Taken straight out of the oven - once cooled the bar and filling firm up.

I find it rather fitting that Autumn is upon us; most days I feel like a crimson leaf with sunburned edges separated from my branch, incessantly blown about by the wind, hoping to land amongst the springy grass and rest, if just for a moment.

During all of my whirling and twirling and floating about I haven't stopped to enjoy this season; as if a movie I have been waiting to see is finally on television, and instead of sitting down to enjoy it, I am too busy vacuuming the house when in all honesty, IT CAN WAIT.

Today, there were plenty of things that needed to be done, but I thought it more important to my mental health that they wait until tomorrow. Because I'd much rather spend today humming along to uplifting French music whilst I knead butter and oats together with my fingertips and happily gaze upon the rainbow lorikeets swaying on the plum tree's branches than tick tasks off a bloody list.

I am aware that when my husband asks what I did today, it won't sound like much to him, but to me, it will have been a day well spent.

ease: 5/5.
prep time: 40mins (includes cooling time).
cooking time: 25mins.
total: 1hour & 5mins.

taste: 3.5/5. Patience pays off.

Do NOT eat these hot or even warm, they are much too fickle and the components simply do not play together. These are best when cooled in the fridge and have firmed up to make one cohesive bar.

Despite reducing the sugar slightly these were too sweet for me - I should have known the figs sweetness would be plenty enough, in hindsight, I would only add 1 or 2 tbs sugar to the fig mixture. I used 1cup of brown sugar for the oat crust which was plenty.

The oat-to-fig ratio is spot on, with the jammy centre balanced by the crumbly oats and the crunchy walnuts.

Overall this was just too sweet for me and more fig than I can handle (I can't handle much).

would I make it again: No - I prefer muesli bars when I am aiming for a healthier sweet treat.

recipe: Oatmeal, Fig, and Walnut Bars

Buttermilk pudding cake with maple peaches

At 8:25pm the temperature outside still lingers over 30C - suffice to say I have spent a large amount of time inside, doing close to nothing, mainly involving the couch and air conditioner - my hot-weather-friends.

Despite my warm surroundings, I always feel like I need something sweet to neatly finish off the day's eating - my nightly sugarcap if you will. Normally I will eat a succulent piece of Summer fruit, most often the stone-pipped variety. Tonight, after a rough day, both hubby and I needed something more. Something capable of alleviating the stifling heat and soothing the day's earlier disturbances with its heavenly deliciousness.

And this little pudding, well, after one bowl I feel nothing but relaxed and gratified - thank you Mr Pudding, thank you very much.

ease: 4/5.
prep time: 11mins.
cooking time: 28mins (do peaches while it cooks). I used two 1.5cup ramekins - I would recommend a 22minute mark check as they were already a touch overdone by 28minutes.
total: 39mins.

taste: 4.5/5. A very pleasant surprise.

In all honesty, I chose to make this dessert to use up the small remainder of buttermilk I had in the fridge, I did not have very high hopes for it. But once I lifted the tray out of the oven and saw the heart-tweaking golden brown souffle-esque puffy rim, standing triumphant and proud, I began to doubt my previous assumption.

After tumbling the glistening, amber drenched, rubenesque peaches over its supple, ivory body, I plunged my spoon into its softness and greedily gobbled away - and let me tell you, it was sublime.

The buttermilk pudding is a sigh-inducing combination of al dente bronzed crust with a light and spongy outer edge that encases a softer, almost custard-like centre. The flavour is as subtle as breathing, only slightly tangy and only barely sweeter, it provides the perfect base upon which the tart and deep maple soaked peaches can shine without overwhelming your taste buds. A great combination.

I used peaches rather than raspberries and I am thankful I did, as I believe that raspberries are much to punchy for this delicate pudding, the peaches had just the right amount of acidity.

I halved the recipe but used 2 eggs - it was perfect for two people. After checking on their progress at the 28minute mark I snatched them out of the oven as they had already bronzed more than desired and any longer may have been to the detriment of the supple pudding.

Be warned - it does collapse within 1minute of being removed from the oven - I ate mine 3 minutes after removal and it was lush.

would I make it again: Yes.

recipe: Buttermilk pudding cake with maple raspberries

Rice puddings with caramel gala apples

Man, getting sick really gets you behind.

When you are rolled up into a ball, in a dark room, with no lights or sound, and in horrible pain, time drags it's feet as though they were made of gold bullions. Once you have recovered, it melts them down and goes gallivanting past you like a wild horse released, making it that much more difficult to catch up on everything you haven't done whilst incapacitated (which most of the time, also includes eating).

The obligatory mountains of cloth - patterned, solid, and stained, was the first task to be dealt with. Along followed streaky cupboards, littered bench tops, and of course the double sinks filled with all sorts of charcoaled pans and dishwasher queues.

Once the mess was tidied and the laundry loads finished, a trip to the butcher, grocer and supermarket entailed resulting in an exhausted wife. It was all well and good as I knew that the next day I would plan to do absolutely nothing that I considered arduous.

Come late afternoon with its Spring shower, I felt like making a 'cup' dessert that I could slowly eat with a teaspoon over the space of say, 40mins. I had an accidental extra packet of carnaroli rice and so figured a rice pudding would be in order. Two gala apples were looking neglected amongst the larger fruits so I thought I'd save them as well.



ease: 4/5.
prep time: 5mins.
cooking time: 1 hour & 20mins - my rice took ages to reduce
total: 1 hour & 40mins (includes 15mins chilling time).

taste: 2.5/5. As soon as I added the sharp apple cider vinegar I knew I wasn't going to like it. I hoped the apple cider vinegar would dissipate as it cooked but it didn't, coupled with the tangy lemon these apples were much too tart and acidic for me. One reviewer suggested Calvados in place of the vinegar, a much better choice I believe.
Unfortunately the rice didn't fare much better. It was quite sweet and had more of a grainy texture rather than a lusciously coated creaminess. Put together, this was a big let down for me.

would I make it again: No.

recipe: Rice puddings with caramel gala apples

Fuji apple spice cake with cream cheese frosting

Apples are the Cinderella of fruits.

They are often overlooked and under appreciated, lying forgotten in the fruit bowl; they aren't flashy or exotic and are most often neglected or passed over. However, given a chance, they shine when baked into sweets or when paired with meats and salads. Give them a chance and you will be rewarded, trust me. I was guilty of being an ugly stepsister, labeling apples boring and not interesting enough for my trolley. Everything changed once I baked them into my first apple crumble, since then they have become the jewel in my fruit bowl.

It is no secret that I have more than a mere fondness for the acid green Granny Smith with its luscious tartness to rival any amount of sugary sweetness.

Oh no, I've done it again.

I guess I have forgotten my lesson and been quite snobbish to other apple varieties that should also be deserving of my attention. It might be a little late, but at least I can rectify the error of my ways and give some other apples a go, who knows, there might be an apple dearer to my heart than my lovely Granny Smith.

Today it's Fuji's day to shine, let's hope this cake allows it to.


ease: 4/5.
prep time: 25mins.
cooking time: 1 hour (includes 15mins cooling time)
total:1 hour & 25mins.

taste: 3/5. Surprisingly this wasn't very moist. I was also wishing for more apple chunks as no one realised it was an apple cake by taste alone.
The spices were too subtle and the cream cheese frosting super sweet. It was like carrot cake's ugly stepsister. Poor Fuji got locked in the cellar :).

would I make it again: No.

recipe: Fuji apple spice cake with cream cheese frosting

Chicken with shallots, prunes, & Armagnac

This week is the final week that my husband will be working from home.

Monday sees him off during the hours of 10am-6pm Monday through Friday with a couple of hours on Saturdays. I'm excited for the possibilities the new change will afford us, but I am also a little sad as we won't be together. Perhaps it is because we have only been together for 5 years, and that we are still young, but I have a little separation anxiety (or maybe a lot) when it comes to being without loved ones, especially my husband.

Time will no doubt get me accustomed to the change, but in the meanwhile I am trying to savour every minute I can with him and as a result I am spoiling him rotten (and overfeeding him) with meals and snacks. I can't help that I show love by cooking, but I think his belly may not appreciate the inevitable expansion from this week long feasting.

My husband seems to have a taste for French chicken recipes, so I thought I'd give another one a try as it's always nicer when a new meal is liked, rather than disliked, and as I've tried to tell him, I can never tell which ones will transfer well from recipe to reality as it's all in the eating. Tonight's dish is that little bit special due to some Armagnac, not something I'd use often.


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

taste: 5/5. Hubby absolutely loved this - 'I would pay $50 for this'. I ummed and ahed over whether to use a regular Brandy or go out and purchase the Armagnac, after looking at some comparisons on the internet I decided that I would get the Armagnac (and find some other recipes to put it to good use since we aren't drinkers). I am glad I bought it, I'm not sure how big a part it played in the overall enjoyment of the dish, but I wouldn't make this dish again without it. The chicken was succulent, Ryan particularly liked the shallots, and the prunes added a nice gritty texture. He could taste the alcohol and felt it brought everything together.

would I make it again: Yes.

recipe: Chicken with Shallots, Prunes, and Armagnac

Savory Parmesan pain perdu with poached egg & greens

Results are in: I had gastritis and low iron. Good news is my voracious appetite is back and my tummy no longer hurts when I eat. So of course I have lined up some tempting sweets for this week, but I shall start off with a savoury, filling breakfast.


ease: 4.5/5.
prep time: 20mins to soak.
cooking time: 25mins.
total: 45mins.

taste: 3.5/5. The egg was at the forefront in terms of taste. The runny yolk gave way to bitey, acidic vinegar with bitter greens, whilst the crunchy and soft cheesy bread came in last. Overall this was nice, nothing super special though, but nothing wrong with it.

would I make it again: No.

recipe: Savoury parmesan pain perdu with poached eggs

Dark Chocolate Tart with Gingersnap Crust

Photo taken when tart was cold from refrigeration - when warm the chocolate looks like mousse.

Where have I been? Five days since my last post is quite a stretch for me, I like to post regularly, daily if possible as I am always churning something out of my kitchen so the chances of one being lucky enough to have it's photo taken is quite good.

The lack of posts has been due to the lack of enjoyment in my food lately. My blasted digestive system is not playing ball with me at the moment. I haven't had much of an appetite, which for me is absolutely horrible as I love to feast.

My stomach is still quite grumpy, but that hasn't stopped me from making something sweet for Father's Day. I could not simply have my father over for tea without offering him something to glide his fork through in between sips. To counter the tummy aching effects the chocolate would no doubt cause me, I found a recipe that included ginger, which for me is an effective digestive aid that settles my tummy and satisfies my appetite.

Blood test results should be back soon, I hazard a guess that I might be lacking in some trace mineral or perhaps my refined sugar intake is just too high. I may just have to limit myself to making one sweet, not-so-healthy treat per week *sigh*.


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

taste: 4/5. This tart is to be eaten warm or at room temperature. It is lusciously thick and densely mousse-like in texture and only the purest of creamy chocolate in taste. The crust juxtapositions this by being incredibly crunchy, crumbly and with a ginger kick. I did find however, that the crystallised ginger almost overpowered the chocolate, and most definitely smothered the crust's subtlety. I love to eat chunks of the sugared rocks, but with this they are a little too rough in their robustness.

would I make it again: No - and only because I feel that the Triple chocolate praline tart has simply ruined me for any other chocolate tart.

recipe: Dark chocolate tart with gingersnap crust