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

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

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

Rhubarb & strawberry buckle

The moment I laid my eyes on this cake in the June 2011 issue of Australian Gourmet Traveller I pulled on my raincoat and snatched my car keys to visit my local grocer in order to obtain lovely scarlet stalks of organic rhubarb and ruby strawberry morsels. Shaking droplets of rain from my hair, leaving a trail of mist in the kitchen I set about chopping and stirring and pouring and sprinkling, waiting patiently for the oven to bask the mixture in its warmth and bring it to life.
The moment I pulled it from the oven, its comforting scent enveloped me and seemed to part the clouds spilling sunlight unto my hands as I cut myself a rather generous slice, my knees buckling unto the sofa and my cheeks colouring from the first mouthful.

ease: 4.5/5.
prep time: 30mins.
cooking time: 1hour & 30mins.
total: 2 hours.


taste: 4/5. Moorishly good.

The tart rhubarb, sweet strawberries, caramel-esque rapadura sugar, warming cinnamon and giner and toasty hazelnuts combine to make a perfect remedy for cold weather.

would I make it again: No. It was lovely but it really didn't keep well even with refrigeration.

recipe: http://gourmettraveller.com.au/rhubarb-and-strawberry-buckle.htm

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

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.

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

Fluffy pancakes with roasted peanuts & sesame seeds (Ban chang kuih)

1. High tea at The Peninsula. 2. Traditional Yum Cha. 3. National Day Fireworks. 4. View from Revolving restaurant. 5. Sheraton in Shenzhen. 6. View from The Peak. 7. Taking the ferry from Kowloon to HK Island.

You might be thinking, well, that's not many photos, but that, my friends, is all I took on my whirlwind three-day-stay in Hong Kong.
We were so busy cramming as much into a day, at the sacrifice of sleep, that my mind never rested for a minute to remember my camera. Normally, upon returning home and finding very little photographic evidence of my spontaneous sojourn I would be upset, but alas, I am not. The three days I spent there were frenetically paced, but wonderfully so. I felt our schedule meshed with the culture and activities well. There was this one particular moment, when my husband, myself and two friends were standing in a nightclub elevator where it suddenly hit us that we had been awake for a solid 48 hours, needless to say we spent the next five minutes completely freaking out and sputtering out a million 'OMG's' before we decided we should probably have a quick drink at the bar and then head home before we forgot what our own names were. Good times.

Since arriving home I have been re-familiarising myself with the life and routine I left back here, which has taken a little longer than usual as I left my iPhone in Hong Kong. All of a sudden I had to go back to handwriting shopping lists rather than using an App (and yes, I did leave said shopping list at home and was left standing in each aisle at the supermarket trying to use my very dusty memory skills...).
Whilst I am all for using less technology on a daily basis, there were a few times I found myself making unnecessary trips all because I couldn't call my husband to find out where he was and instead had to drive to each location until I found him - he was back at home, the last place I looked, naturally.

Luckily, my phone was found and shipped back and I am no longer getting out of bed at 5am (my phone is also my beside clock). Having had a better chunk of sleep I awoke at a more decent hour to whip up a batch of pancakes, with an Asian twist.

Have any of you been without a piece of technology and found yourself feeling a little lost?

ease: 4.5/5.
prep time: 2hours.
cooking time: 10mins for two large pancakes.
total: 2 hours & 10mins.

taste: 4/5. Tastier than I thought.

I was a little sceptical at the lack of wetness in this dish, but it was not missed. Hubby was extremely happy with his pancake and loved its different texture and combination of flavours. I doubled the but mixture because I am always greedy with toppings - I loved the nuts but it was a little sweet for me sugar-wise. My pancakes didn't look as fluffy as the ones pictured, but I have a feeling that may have had something to do with the freshness of my baking powder.

would I make it again: Yes.


recipe: fluffy pancake with roasted peanuts and sesame seeds

White chocolate, honey & goat's milk tarts

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

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

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

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

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

taste: 3/5. For the sweet tooths.

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

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

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


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

Shepherd's pie

The next time it rains, when the last drop has fallen to its soil, go outside. Close your eyes... I n h a l e.  
Can you smell it? Amazing isn't it? It's as if the rain has stripped away Nature's cloak with its crystal soak and revealed her innermost secrets. The world suddenly smells alive. Just breathe it in and feel it rush through your veins, pulsating Mother Earth's very life essence through your soul and Really Wake Up.

If I could bottle the scent of newly washed air and dew-laden gardens I would dab it onto my wrist and sniff whenever the world began to look less colourful or my connection to it wavered. So, CHANEL or Dior or anyone, get right on that please :).

Freshly fallen rain not only makes the day smell better, it also makes me hungry. Perhaps it is from the revitalising cool air on my face after hours spent jailed indoors by the water's slanted bars that sparks my appetite, I'm not really sure. But it's not just me either. Once the pitter pattering stops, my male-half suddenly awakes from his laptop trance and asks, "what's for lunch?"

Today, nothing tastes better post-elemental shower than a warm, nourishing pie from the oven. During my short-lived meat-eating-era my favourite savoury pie was a Shepherd's - the combination of pillowy mashed potatoes covering the saucy flavoursome meat just did it for me. What is your ideal rainy day lunch?

Shepherd's Pie
from Gourmet Traveller
serves 4

1 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
1 fresh bay leaf
800 gm minced lamb (I used 200g less as I wanted it to be more saucy.)
2 tbsp tomato paste
250 ml (1 cup) brown chicken stock (see note)
125 ml red wine
60 ml (¼ cup) Worcestershire sauce
120 gm (1 cup) frozen peas, defrosted
1 cup (loosely packed) flat-leaf parsley, coarsely chopped
Creamy mash
800 gm desiree potatoes, coarsely chopped
250 ml (1 cup) pouring cream
100 gm butter, softened

Preheat oven to 200C. Heat oil in a pan over medium heat. Add onion, carrot, garlic and bay leaf and cook until vegetables are soft and start to colour (7-10 minutes). Season to taste, add mince and stir, breaking up mince with back of spoon until brown (5-7 minutes). Add tomato paste and stir to combine. Add stock, wine and Worcestershire sauce, bring to the boil, reduce heat to low and simmer until sauce is thick (20-25 minutes). Stir through peas and parsley and season to taste.

Meanwhile, for creamy mash, place potatoes in a pan and cover with cold salted water. Bring to the boil over medium heat and cook until tender (10-15 minutes). Drain potatoes and return to pan. Add cream and butter and mash until smooth. Season to taste.

Divide mince mixture between four 2 cup-capacity ovenproof dishes. Top with potato and bake until golden (10-15 minutes). Serve with extra Worcestershire sauce to the side.

ease: 4/5.
prep: 40mins.
cooking time: 10mins to brown potatoes.
total: 50mins.

taste: 4.5/5. Those shepherd's sure know their pies.

R loved this and was asking for more the next day. Apart from tasting the mash (which was lovely with its buttery downiness) I didn't taste the meat mixture, but I smelt it cooking and it made me swoon with salivation. The smell almost ended my sixteen years of vegetarianism...almost.

would I make it again: Yes.


recipe: Shepherd's Pie

Chocolate-lavender fondants

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

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

taste: 3/5. This volcano is dormant.

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

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



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

Sweet potato, silverbeet & goat’s feta pies

It is a lovely 27C outside with a light breeze filled with ocean scents blowing in from the Mediterranean Sea through the streets of Marseille to the balcony where I sit, gazing at the marina and out towards the blue yonder.

We have eaten Bertillon ice cream beneath the Eiffel Tower, bought ripe peaches from Mister Collignon's fruit shop, lathered our brioche with lavender honey from Provence and danced in the Place de L'Horloge in Avignon to the haunting sounds of a pan flute during their Performing Arts Festival. And now, we rest our aching feet in Marseille before leaving for the Cote D'Azure tomorrow morning for sun, sand and self-indulgence.

Til my feet are back in Melbourne, here is a post to tide you over.

(Apologies for any spelling errors, my husband has no spell check on his computer and I must admit, I have let my spelling skills slacken with years of its use).
ease: 3.5/5.
prep time: 2hours (includes chilling - make filling whilst pastry chills).
cooking time: 25mins.
total: 2 hours & 25mins.

taste: 4/5 - delicious parcels of goodness.

I adored was enamoured with this pastry. It had the perfect texture for this pie and was an excellent base for the fillings. The tart itself was a mixture of sweet, salty, creamy, tangy and smooth - great balance of flavours. As usual I added more garlic and goat's cheese (I always use the same one - Meredith's Dairy goat's cheese in olive oil it also has pepper and thyme in it, if you 're from Australia I am sure you are familiar with it) - this cheese pleases all palates, thought it was worth a mention since I've used it for every goat's cheese dish on here, and as you know, the flavour and texture of a dish changes depending on which cheese you use, (and in case you were wondering, I am not affliated with any company, I buy every product on my own dime, or sometimes my husband's ;).

The only thing I would change would be to use less sweet potato as there was quite a lot and it skews it too far to the 'sweet side' for me.

would I make it again: Yes.


recipe: Sweet potato, silverbeet and goat’s feta pies

Orange, lemon & vanilla galaktoboureko

Bonjour from France!

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

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

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


recipe: Orange, lemon & vanilla galaktoboureko

Ginger & treacle pear cake

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

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

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

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

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

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

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

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

We had ours still warm from the oven.

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

Bailey's & Kahlua Tiramisu

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

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

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

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

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

taste: 4.5/5 - my favourite Tiramisu yet.

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

I halved the recipe and made enough for 6 glasses.

would I make it again: Yes.
recipe: Tiramisu

Apple & Calvados trifle

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


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

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

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

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

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

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

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

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

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

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



recipe: Apple & Calvados trifle

Baby carrots with labne & herb salad

A short post for a side dish.

I love side dishes; if a restaurant has not one appetising main, I have more than once happily substituted it with two or more side dishes. You have your usual potato-type dish, but I felt like something with a little more pizzazz and character - not to mention a little more nutriontal value also.

Carrots - well, to be precise, cooked carrots, are something I have only just begun to eat and I am voraciously trying to find recipes that end up being eaten by both myself and my husband. This one not only sounded tasty, but looked exciting and delicious.

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

taste: 4/5. Fun to eat.

The combination of flavours was wonderful. I excluded Parsley, as I personally feel Parsley doesn't play well with others and masks every other flavour with its own. The dill and mint added freshness and vitality to the sweet caramelised carrots with their shawl of fennel. Put this together with the zing of the vinegar (I just used Sherry vinegar as I didn't have Pedro Ximenez on hand) and the cool, tang of the labne and you have a winning dish.

Personally, I would have preferred the carrots hotter, rather than letting them cool down as much as written. I say, serve them as soon as the dressing is ready to be poured over their orange bodies.

would I make it again: Yes.


recipe: Baby carrots with labne & herb salad

Peanut butter chocolate fondant with salted butter caramel ice-cream

“Love is just a word until someone comes along and gives it meaning.”

My whole life I was adamant that I would marry my first boyfriend. This certainty caused some jibbing from my relatives, but I stood firm and stuck to my guns.

When I graduated school at eighteen and started University, my father allowed me to start dating. For around the first six months of 2004 I didn't meet anyone I was interested in. Eventually, as most of my girfriends started getting boyfriends I decided to go on a few group dates, even though I didn't feel like any of the boys in question were 'right for me'. As you can imagine, after a couple of first dates, I had not wanted to have any second dates.

Eventually and unexpectedly, I got an online message from a boy, we exchanged email addresses' and spoke over MSN for a week. We got along well, had the same morals and plans for our futures and we both found each other attractive (thanks webcam) - but this was all online. After one week, we both decided that there wasn't a point continuing the online friendship, as nether of us were interested in just-being-friends - so we arranged our first date. As my father is very traditional, the boy in question had to come to my house to meet my father before taking me out for lunch. Luckily, he was fine with it and our date went well. And it was on this date that I finally wanted to go on a second date. And a third. And a fourth - you get the picture. Almost 6years later we are still together (married), still happy and still chatting to each other on MSN/Google Talk - sometimes when we are sitting on the same couch, on our respective laptops.

As you know, Valentine's Day is coming up. It's not something we really celebrate any more and on this particular one we are just having dinner with my father and his partner. But I thought I would dedicate this fondant to my darling husband who makes my life sweeter every day - and the ice cream to myself, for being a kick-ass wife :). 

P.S. I ate the last one while you were at work, sorry :)

I chose to make David Lebovitz's Salted butter caramel ice cream rather than the one included in the Gourmet Traveller recipe.

For the fondant:

ease: 4.5/5.

prep time: 1hr & 30mins.

cooking time: 18mins (almost 3x longer than the time stated in the recipe).

total: 1hr & 48mins.

taste: 5/5. Restaurant worthy.

When hubby tried this he exclaimed 'It's almost as good as Chef Terry's - I couldn't have asked for a better compliment. I have made quite a few fondants before but nothing has measured up to this lil beauty. Now, how shall I even try to describe it's deliciousness with my inadequate words...

First off all you have the lovely, crackled crust that yields ever so willingly beneath the spoon's eager edge. Its chewy crispness gives way to moist, spongy cake which alone is divine, before finally, that impressive lava flows into your mouth with its chocolate sensuality and peanut butter delight. This dessert is now my 2nd favourite ALL TIME chocolate dessert - Triple Chocolate Praline Tart came close to losing it's crown.

Upon reading another blogger's trial of this dish I made a few changes.

• I increased the peanut butter by 20g. I chose to use smooth peanut butter, but I would recommend crunchy as I think that those tiny chips of peanuts would only add to the experience with their crunchy texture.
• I increased the chocolate by 50g.
• I left out 1 cup of whipped egg whites.
• I cooked this for 18mins.

would I make it again: Yes.

recipe: Peanut butter chocolate fondant with salted caramel ice-cream

For the ice cream:

ease: 4/5.

prep time: 30mins (to chilling stage).

cooking time: 10hours (includes all chilling)

total: 10 hours & 30mins.

taste: 4.5/5. All hail the Ice-Cream Queen!

Hands down this is the best ice cream I have made, and probably the best I have tasted. I was sneaking spoonfuls of this baby while it was STILL CHURNING - that was the extent of my willing to wait for it, and the real kicker - I don't even like ice-cream much.

As A so kindly commented, 'I wish C (me) was my wife, I will turn gay for you if you cook like this for me'.

This ice cream so soft, and whisper light that you will think your taste buds have been touched by heaven. The flavour is incredible, so much depth, so much character yet so polite. The caramel is divine and the quaint nuttiness paired with the subtle saltiness is inspired. This ice cream is worth the price of David Lebovitz's book alone (and yes, I have the book).

Should I have been brave enough to let the caramel darken further - Yes, it would improve on the already awesome flavour. I didn't add the praline, but I can guess it would also improve it.

I was glad that I finally found something worthy of my imported French Salted Butter - definitely use the good stuff in this.

I was rushed on time so it only got 6 hours in the fridge before heading to the ice cream machine, and due to the hot weather it took twice as long to be ready, before only making a short pit stop back to the freezer for 30mins - so it tend begin to melt as soon as the scoop touched it, but no one really cared. It is a soft ice cream, but that's what I prefer.

would I make it again: Yes.

recipe: salted butter caramel ice-cream