Eggplant with Buttermilk Sauce

“I sit beside the fire and think 

Of all that I have seen

Of meadow flowers and butterflies

In summers that have been

Of yellow leaves and gossamer

In autumns that there were

With morning mist and silver sun

And wind upon my hair

- J.R.R Tolkien

Here we are, nestled within my favourite season; wrapped in toasty sun-kissed arms, the crisp air tickling our cheek as we inhale the scent of freshly sprinkled dew upon emerald blades of grass. I tend to spend the largest amount of time dilly-dallying in nature during Autumn; I find the air itself invigorating and each day seems to be filled with the most wonderful of possibilities. 

Today I happened to witness the sweetest of moments. Whilst seeing her daddy off to work, my littlest one sat down upon the step where her feet chanced to brush against the tip of a golden leaf. After she took a moment to observe the situation, our front porch was filled with sounds of crackles and tinkling laughter as she delighted in crunching the fallen leaves beneath her chubby toes. My husband, who was still in the driveway, asked me if I had shown her how to do that. '"No," I replied. "Hmpf, I guess some things are just in our DNA'," was his response. I considered that a lovely thought; perhaps we are born to  find joy simply in the stomping of  rustling leaves.

prep time: 5mins. (do all other prep while eggplant cooks)
cooking time: 55mins.
total: 1 hour.

taste: 3-4/5. This one didn't appeal to all.

I personally, thought it was lovely, especially as it took very minimal effort to make. I liked the smoky eggplant against the sweet pomegranate, warm spices and tangy buttermilk. 

The others however, didn't think it was anything special. Their main gripe was that they thought the eggplant was too soft (which could be remedied with less cooking) but they also thought the flavour profile was a bit dull. I think perhaps the buttermilk might have mellowed out the other flavours for them.

would I make it again: Unfortunately no, seeing as though the others weren't sold on it.

recipe: http://www.epicurious.com/recipes/food/views/Eggplant-with-Buttermilk-Sauce-365110

Orange date bread

I type these words as my little one slumbers.
Having a small child makes me feel like a teenager sometimes; sneaking around whilst she is sleeping to indulge in the activities that I like to do, whilst being as quiet as a mouse to keep her in dreamland.
These pictures, for instance, were taken during the beginning of her snooze, edited during the middle, and published just before she started stirring. It is amazing how quickly one hour seems to pass whilst babies sleep!

Whilst my hobbies have been relegated to baby nap times, the rest of my days are filled with hide and seek, whimsical picture books (that are read over and over again), playing with an array of wooden toys and various items she has found and claimed as her own (the remote controller and an old belly dancing arm bangle of mine being her current favourites), Bob Marley songs (played over and over and over...), hugging trees and smushing flowers, tickling toes and kissing boo boos - and whilst my days are marvelously tiring (the little one still wakes 7 times a night, so perhaps that is also a fatigue-factor), I wouldn't trade them for anything. My home might be a little shabbier, the meals slightly burnt and my adult conversational skills quite underused  but I am so incredibly thankful that I get to spend every single day being a mummy to such an amazing person. Being a part of someone's life from the moment they come into existence is such an honor; I get to witness her entire childhood and watch her metamorphosis first hand, to share her entire 'beginning'.

Now that I have gotten my daughter-gushing out of the way, let us eat cake!

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

taste: 3.5/5.

Whilst this bread/cake was incredibly soft and gently sweet, it lacked a strong flavour profile. The dates, which lent the sweetness, were prominent, but the orange only gave the faintest hint of bitterness. The cinnamon was also barely noticeable. It is lovely with a cup of tea, but a touch too delicate in flavour to be served on its own.

would I make it again: No, but I thoroughly enjoyed this loaf.

recipe: http://www.anjasfood4thought.com/2011/08/gluten-free-orange-date-bread.html

Violet chocolate fudge

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

― Aga Khan

"They grow up so quickly".

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

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

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

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

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


taste: 3.5/5.


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


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


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


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

Healthy Apple Cake

“I can resist anything except temptation.”
― Oscar Wilde, Lady Windermere's Fan

It's no secret that I have a gigantic, collosal sweet tooth. I don't think a single day has gone by in which I have not consumed refined sugar in addition to fruits and the like. 

This year it began to escalate to a point where I was verbally lamenting my addiction and hoping to at least 'cut back'. Fast forward to the evening, after avoiding sugar during the daylight hours, you would find me with an empty box of chocolates and a rather defeated, yet also satisfied, look on my face. It seemed sugar was a foe I couldn't shake; between the baby, husband and home I just didn't have enough energy left in me to draw up the willpower needed to kick this habit to the curb.

And then lo and behold, the universe manifested the only way I would do it; my little one got oral thrush. I may not have been able to change my diet for myself, but there is NOTHING I wouldn't do for my bubba. So to help her heal faster and to make sure she didn't pass it onto me, I went cold-turkey. And I don't just mean refined sugar. I did the whole shebang - no fruit or natural sweeteners. After some googling I stumbled upon the Anti-Candida diet and figured that whatever would help my girl I was willing to do, and heck, if I could cut the sugar than surely quitting dairy and gluten wouldn't be so bad.

Well, let's just say it took some getting used to. Besides being a vegetarian, eating organic and mostly unprocessed foods, my diet has never really been super healthy (apart from when I was pregnant). A large percentage consisted of baked sweets, chocolate bars, cheese, pasta, bread etc with fruit, veg and legumes getting the occasional guest appearance. Thanks to the fast metabolism I inherited from my mumma this poor quality, high calorie diet didn't result in weight gain so I was pretty content to keep to it (my brother's diet is even worse, yet he is in awesome shape, but eventually, if we don't change, we will both be paying the piper I am sure). In all fairness though we were never really shown how to eat healthy as kids. Apart from dinner, our other meals were horrid - sugary kids cereal for breakfast, and school lunches of nutella sandwiches, chips, fruit roll ups, dunkaroos and a piece of fruit (which was rarely eaten).

I am determined to help my daughter have good eating habits from the start, and this event has helped me turn a corner in my own nutrition. I really doubt that I will go back to my sugar-laden ways of the past, I just don't feel the need for that much refined sugar anymore, and when you know better, you do better. Ten days in and I have already lost those intense cravings. Now that I  can eat some fruits (apples and berries), I find that is all I need to satisfy my sweet-needs. I did try stevia in the first week but that just wasn't my cup of tea. I have yet another 6 weeks to go before I will allow refined sugar back in, but in the meantime I have amassed a rather wonderful looking set of refined-sugar free recipes to try.

Although it has been 10days I haven't really felt any different (apart from two days of withdrawal headaches and grumpiness) or noticed any physical differences (well, some slight weight gain, possibly due to all of the nuts and seeds I am devouring), but then again it has only been a short amount of time and I am sure this new healthier diet will benefit me greatly in the long run.

What diets have you tried recently?

ease: 5/5.
prep time: 6mins.
cooking time: 30mins.
total: 36mins.


taste: 4/5. Stealthily delicious.

I won't lie, I kept my expectations low, more so in terms of texture than taste, but I am glad to say, I was more than happy with this healthy cake.

Let's start with the texture; this was perhaps one of the softest, most luscious loaves I have ever had. It was incredibly moist but still held together well with a yummy sticky crust.

Taste wise it was mm mm good. I didn't include the walnuts as one of my friends is allergic so I added a few more dates. The honey and dates made this plenty sweet enough. The coconut was just a mere glimmer of a suggestion whilst the apple was noticeable but not dominant - all of the flavours melded together without any of them taking the spotlight. I can imagine that the nuts would add a lovely crunch to an already tasty treat.

Why wouldn't you go grain and refined sugar free if it tastes so yum!

would I make it again: Yes.


recipe: http://www.anjasfood4thought.com/2012/03/grain-free-apple-walnut-bread.html

Autumn salad of pomegranate, pear & fig in rhubarb syrup

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

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

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

What do you enjoy most about Autumn?

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

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

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

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

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

Poulet Vallee d'Auge

“Deep in the meadow, hidden far away
A cloak of leaves, a moonbeam ray
Forget your woes and let your troubles lay
And when it's morning again, they'll wash away
Here it's safe, here it's warm
Here the daisies guard you from every harm
Here your dreams are sweet and tomorrow brings them true
Here is the place where I love you.”
― Suzanne Collins, The Hunger Games 

 I am happy to say that the last few nights have been filled with dream-feeds, snuggles and sleep-laced sighs only. For now at least, there are no night terrors lurking in the shadows.

I thought the above quote was fitting not only because of its reference to dreams, but because of it being part of the Hunger Games trilogy. As you know, the sound of my heartbeat is strangely akin to the sound of a turning page; books run through my veins. Unfortunately, the love of reading is not one of the things my husband and I have in common; video games are where he finds his escape. So imagine my surprise when he turns to me and asks, 'so what is that hunger game book about?' Granted, it was the release of the film that peaked his interest, but whatever gets the fish on the hook, hey?

I gladly lured him in enough that he actually picked up the audio books and listened to them. And after a couple of chapters he would stop and we'd have a discussion about what had happened, something I have been waiting 8 years to do with him; talking about books with the love of my life made me grin from ear to ear and head to toe. Alas, he has finished with the trilogy (he thought it was OK, but enjoyed the first film), and now I am thinking of what else I could 'catch' his interest with - any suggestions?

Because I was so pleased with our nightly book discussions I decided to whip up something a little special for his dinner on the last night, and luckily, it tasted as good as its intention.

ease: 4/5.
prep time: 10mins.
cooking time: 55mins.
total: 1 hour.

taste: 4.5/5. A hit with hubby.

Unfortunately I cannot comment on the taste, but after only two mouthfuls, the husband was already exclaiming that it was really good and he would want it again. The recipe above is my adapted version, original recipe is below.

would I make it again: Yes.

recipe: http://gourmettraveller.com.au/poulet-vallee-dauge.htm

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

Egg in the basket

Some mornings find me with fresh eyes and a spring in my step, others have to beat through the cobweb of sleep with fists of savage sunshine and splashes of water so cold that I can feel each pore contract with a shiver. Today I was not only woken by sharp rays of light but also by my child's tiny hands as they kindly, and exuberantly, slapped me awake...and then slapped me some more for good measure. It's days like these I need a 'pick-me-up' breakfast; something cheerful, filling and most of all EASY.

My great-grandmother hailed from Britain, and this meal was something she made for my mother, and in turn, what my mother made for me. We refer to it as Egg in the basket, but I think it's more commonly known as Egg in a hole. I attempted to use my artistic licence by creating a heart-shaped hole, however my generously sized eggs overflowed and hid the heart beneath their egg-white hems.

To make this simple dish a little more 'top drawer', I sprinkled it with truffle salt which is, in my opinion, truly meant to be paired with the humble egg.

(For a gluten-free dish use gluten-free bread, pictured above is wholemeal sourdough spelt).

Zucchini with herbs & goat's cheese

Too many moons have passed since my last post, and this time a tiny child is not to blame. After two faithful years my trusty laptop began to struggle with the vigorous tasks of photo and video editing. Programs like Photoshop and Vimeo became too much to bear so I had to say my farewell and welcome a new addition to my life. Whilst I was methodically searching the online marketplace my darling husband was doing the same and surprised me with an early birthday gift. To his credit my new black beauty (yes, I decided to name it after my favourite dessert, la bete noire) not only satisfied my 'specs' criteria but actually exceeded them, and despite its heaviness (just over 4kg, but with my newly acquired mummy arm-strength, it's fine with me) I am head over heels in love with it. What sold me? I was running actions that would cause my former-laptop to crash in one second! Click and hey presto, action complete. Ah, twas love at first edit...

So once again I will hopefully be back to my regular weekly posts. I am also contemplating spending more time on the photography-styling aspect, but of course, that depends on whether baby permits. In the mean time, please enjoy this easy, summer side dish in which the humble zucchini stars. I forgot to measure whilst throwing it together so the recipe is more like a 'guideline', feel free to ad lib :)

ease: 4.5/5.
prep time: 8mins.
cooking time: 10mins.
total: 18mins.

taste: 4/5. Best way to get zucchini into the husband.

The zucchini in this dish is a mere whisper on a breeze, so even those who object to its subtle taste should find no reason to grumble here. The creamy goat's cheese offers tangy-ness to the sweetness of the garlic, coolness of the mint and grassy anise of the dill. Hubby actually requests this side dish.
If you'd like some crunch I recommend adding toasted pine nuts.

would I make it again: Yes.

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

Salted caramel & vanilla baked cheesecake

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

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

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

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

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

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

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

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

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


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

Chocolate ice cream

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

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

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

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

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

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

Carpaccio of beetroot, blood orange, walnuts, feta & baby herbs

I find myself pottering about the kitchen, bare feet upon the floor and nose deep within cupboard doors searching for morsels to temper my hunger. My belly is now rotund enough to balance mugs of ginger tea or the spine of a book, although I exercise caution should the little one within decide to abruptly squirm, causing whatever may be resting above to be catapulted into the air like a geyser.
As Spring approaches, along with my due date, I treasure the days I have left to myself where I have only my own whims to tend to (when my husband is at work). Before long my hours will be filled with the needs of my child and long durations spent in the kitchen making time-intensive dishes will fall a few rungs on my ladder of desires no doubt. So it is in these moments before the impending change that I take pleasure in a sunny afternoons stretched out with pots and pans and sinks filled with the remnants of a not-so-simple meal which makes the sitting down to eat it all the more enjoyable.

ease: 3.5/5.
prep time: 10mins (prep everything else whilst beetroot cooks and cools).
cooking time: 50mins.
total: 1hour.

taste: 4/5. A salad to get excited about.

The earthy sweetness of the beetroot touched by woody time, peppery ginger, bitter orange and warming spices with the depth of red wine pairs beautifully with the creamy saltiness of goat's cheese, crunchy walnuts and vibrant blood orange. I didn't have any micro herbs but I can imagine they would only create an even more complex flavour combination that would be delicious; your taste buds will never get bored.

I peeled my beetroot before boiling them. My beetroots also took at least 40mins before they were tender all the way through.  I also didn't bother whipping the feta and used a lot more than 60gm (perhaps 100g?) and I also doubled the amount of blood orange segments.

would I make it again: Yes.

recipe: http://gourmettraveller.com.au/carpaccio-of-beetroot-blood-orange-feta-and-baby-herbs.htm

Lemon verbena, chamomile & lavender creme brulee

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

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

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

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

Lemon verbena, chamomile & lavender creme brulee
adapted from here

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

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

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

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

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

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


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

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

would I make it again: Yes.


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

Tapioca porridge with brown sugar bananas

My bulbous belly has not only brought me sore ribs and a sleep cycle that is more akin to a wash cycle than sleep, it has also awakened in me a new found appreciation of citrus. Pre-baby bump I was not particularly impressed by the dimpled coral skin of Oranges and even less so by its less eaten cousins, Lemon and Lime. In fact, unless a recipe called for their bitter skins or mouth-puckering juices, they rarely mingled with the other fruits in my bowl. Until now.
At first it began with a slice of lemon in my water. Then my fingers found themselves tearing mandarin segments apart to nibble with my morning toast. It wasn't long before I was squeezing chartreuse droplets over my salad leaves and grating orange zest into my pancake batter. Before I knew it, I was a citrus-holic; my vitamin C levels have never been better.

ease: 4.5/5.
prep time: 6mins (but you need to soak the tapioca overnight).
cooking time: 10mins (I cooked bananas whilst tapioca was cooking).
total: 16mins.

taste: 4/5. Amazing melding of asian flavours.

Overall this flavour combination is complex and exciting. The porridge itself has the smooth notes of vanilla, creamy tropical coconut and the fragrant fruity kaffir lime. When paired with the sweet caramelised banana and sharp tang of lime juice it really makes a winning combination. The tapioca pearls add a nice chewiness to the dish. Whilst I loved it, hubby had one mouthful and decided it wasn't for him, blaming the coconut and texture of the tapioca. But his bowl didn't go to waste, my dad happily polished it off for him.

would I make it again: No, only because hubby won't eat it.

recipe: http://www.gourmettraveller.com.au/tapioca_porridge_with_brown_sugar_bananas.htm

Rhubarb, raspberry & rose tapioca pudding

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

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

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


taste: 3/5. Delicate and dainty.

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

would I make it again: No.

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

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

Black forest cake

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

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

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

1969 Black Forest Cake
recipe from Gourmet Traveller

Serves 8-10

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

Method

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

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

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

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

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

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

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

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

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

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