Strawberry-rhubarb crisps with cardamom & nutmeg

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

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

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

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

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

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

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

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

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

Strawberry-rhubarb crisps with cardamom & nutmeg
serves 4


Topping

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

Filling

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

• Sweetened whipped cream

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

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

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

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

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

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

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

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

original recipe: Strawberry-Rhubarb Crisps with Cardamom and Nutmeg

Silky butternut squash & parmesan soup

Breathe in.....breathe out....

My mind focuses only on my breath as I lead with my hips into downward dog. Breathe in, breathe out. The hour skipped by so quickly that I felt my feet barely touched the mat. Despite its fleetingness I feel peacefully energised and centred; exactly what I was hoping for. My body slipped into the poses effortlessly, as if it had been waiting patiently for this day to come.
Yoga is something I have always wanted to do, but never did. Fast paced boxing classes or energetic dance classes would always win out, I thought high-energy, calorie-burning exercise would be better for my body. It's only after being told by many that calming activities would benefit me greatly right now that I finally took the long-overdue step. I am glad I did. I needed this change. Yoga helped me to release some of the weight, to breathe again. I didn't realise I had been holding my breath since he passed away; it felt good to exhale some of the pain.

On the way home I stopped past my grandmother's house with the last piece of the pear, ginger & treacle cake. We chatted and she remarked that I looked better. I felt better, I told her. Arriving home I put on my favourite apron, played the Amelie soundtrack (my cooking music) and began to make something to feed my hungry body. As my knife carved into the orange flesh I heard a faint whisper from my tear-stained heart...thank you...

You're welcome.

ease: 5/5.
prep time: 5mins.
cooking time: 50mins.
total: 55mins.

taste: 4.5/5. Simple and splendid - it's squash-tastic.

As far as butternut squash or pumpkin soups go, this is my favourite. The fact that it's so easy to make and uses so few ingredients just adds to its appeal.
The soup has a gorgeous silky texture, but as I prefer my soups a little thicker, I increased the butternut by 40% the next time I made it as you can see in the second photo. It was lovely both ways - the latter being slightly sweeter due to the extra caramelised butternut. I'd say my ideal texture lies in the middle, perhaps 20% extra butternut...

The parmesan adds a great cheesy saltiness to the dish without competing with the butter nut- this really is all about the vegetable, as it should be.

The sweating stage took around 15mins for me, rather than 5mins. 

would I make it again: Yes, I have already made it twice, I can see it will become a cold-weather staple.

recipe: Silky butternut squash & parmesan soup

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 :(

Orange pudding

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

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

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

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

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

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

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

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

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

would I make it again: Yes.

recipe: Orange puddings

Coconut & lime macaroons

Another glorious sun-drenched morning - Autumn is being very generous indeed.

It seems the warmer the weather, the longer my husband takes to get ready in the morning; he just can't seem to leave for work. This particular morning, abetted by the warm winds, we went off in search of water pistols (or rather SuperSoakers) - toy store after toy store later, we remained empty handed as no one sells water guns in Autumn :(. Despite the disappointment we were still in good spirits and sat and chatted outside before he managed to tear himself away from the sunshine and head to his gloomy office.

What I love most about sunny days is the sunlight - nothing beats pitter-pattering around the kitchen whilst beams of light dance across the benchtops. The longer the light lingers, the longer I keep cooking.
I may have chosen this recipe purely to use up left-over egg whites, but after tasting them, I think I will have to search for recipes to use left-over egg yolks instead, as I don't think I could wait for excess whites to make these again.

ease: 5/5.
prep time: 10mins to get them all on the pans ready to go.
cooking time: 12mins.
total: 22mins.

taste: 4/5 - like an island holiday for your tongue.

The smell - my goodness the smell - it was sublime. The sweet, tropical coconut dances with the fresh bitter tang of the lime and creates a delicious breeze transporting me away to the Caribbean and other foreign islands. The aroma alone is worth the baking.

Now, as for the taste, well, let's start with the texture. These little marhmallow-shaped mounds had a wonderful sticky outer crust, tanned around the edges, and with a subtle firmness that only gave my teeth a slight resistance before letting them sink into the spongy, soft inner-belly. The coconut fills your mouth with its tropical sweetness, but before it becomes too much the citrus lime cuts through, it's fragrance stops the macaroon from becoming too sweet and monotonous - they are the perfect pairing.

I ate four of these straight from the oven, I won't lie...well, perhaps five but who's counting. Don't be fooled by their diminutive size and neutral shade, these little monsters are addictive.

I made some small and a few slightly bigger - I preferred the extra sponginess of the larger sized macaroons - I'd guess the recipe would probably make around 15 larger ones, and 24 smaller ones.

would I make it again: Yes.

recipe: Coconut & lime macaroons

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

Lamb & date tagine with pomegranate couscous

The best sleep occurs when I listen to gentle drops of rain as it pitter-patters on my roof, lulling me to dreamland with its monotonous hum; I am in love with rain-soaked nights.

Even better than a dew-covered sunrise is when my hubby decides to spend the day at home, unexpected and yet also wonderful. After working most of the morning, I decided to make him a satisfying lunch as normally he receives sandwiches as they are easier to transport and eat at a desk in under five minutes.

With a steaming plate of food we sat outside, eager to soak up whatever chilled sun-rays we could to combine the nourishment of food with some good ol' Vitamin D. It was a lunch well-spent.

ease: 4.5/5.
prep time: 5mins to prep ingredients.
cooking time: 40mins. I cooked the lamb in a normal pan and it only took 20mins rather than 2-3hours of final cooking time.
total: 45mins.

taste: 4.5/5. Middle eastern flair.

You will have to take my husbands word on this one - the combination of sweet, spicy and tart is a winner.

I chose to use Israeli couscous as I prefer the toothsome pearls with their gelatinous goodness to the regular sand-like grains.

would I make it again: Yes.

recipe: Lamb & date tagine with pomegranate couscous

Sticky date pudding with butterscotch sauce & almond praline

When life gives you lemons, make lemonade.

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

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

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

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

taste: 5/5 - perfect pudding.

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

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

A wonderful winter dessert.

would I make it again: Yes!


recipe: Sticky date pudding with butterscotch sauce & almond praline

Apple & Calvados trifle

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


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

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

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

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

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

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

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

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

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

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



recipe: Apple & Calvados trifle

Butternut pumpkin risotto with walnuts & sage

The mornings shift ever so slightly further into shades of grey.

The light that softly shakes the sleepy-webs from my eyes is now as gentle as a grandmother's fingers, wrapped in silver clouds and morning dew. Although it's long after dawn, that pre-dawn stillness fills the room, the light barely seeping in through the cracks, my husband still sleeping - only the harsh summer sun with it's drums and symbols can wake him with its morning raucous.

I finally feel that Autumn has settled in, shaken the trees and washed down the earth as it settles into its armchair, and exhales a fresh breeze. Today, I pulled on my cable knit cardigan, brushing it against my cheek as I buried my head within its collar like a turtle into its shell. I feel as if the world stops spinning for these three short months, and I can finally plant my feet and breathe.

I also love that my body craves comforting, nourishing and satisfying food - all warmth and substance. To me, butternut pumpkin risotto is Autumn-food personified.

ease: 4/5. Multiple steps and time intensive.
prep time: 30mins to make puree, walnuts and get ingredients ready.
cooking time: 35mins.
total: 1hour & 5mins.

taste: 4.5/5. You butter-nut skip making this dish.

I had a good feeling about this dish from the ingredients and pictures along, and my gut instinct was right: absolutely delicious and interesting dish.

The sweet butternut pumpkin plays wonderfully with the aromatic sage, salty Parmesan and crunchy walnuts.
The rice itself has that beautiful al dente texture and the perfect amount of creaminess and sauce. I don't want to smother you with adjectives and superlatives so I'll be succinct - this is a very yummy risotto, and you would be wise to try it.

I kept everything pretty much as is, except I added an extra 2tbs of pumpkin puree to the risotto. Next time I would also add more sugar and less salt to the walnuts. Also, there is no need to season the risotto once done, it was already perfect. 

would I make it again: Yes, this very week.

recipe: Pumpkin risotto

Plum & almond cakes

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

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

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

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

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

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

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

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

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

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

This made 9 regular sized muffins.

would I make it again: Yes.

recipe: Plum and walnut cakes.

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

Peach, Jamón ibérico & Buffalo Mozzarella Salad with Rocket & Balsamic

Sometimes the simplest is best.

Inspiration can be found anywhere.
I am particularly susceptible to inspiration's charms. I find my mind is easily tickled and spun into a carousel of ideas and thoughts by something so simple as a dandelion dancing on the breeze's toes, or in this instance, the satisfied grin of my husband after eating a salad at a restaurant. From that one meal, he discovered a new food, a new taste that tickled his tongue - Jamón ibérico.

This inspired me to find some myself so that I could create my own simple salad with it. Surprisingly, I found it on my third stop at a local Jones the Grocer store.
There are three grades, which I found out after the purchase, so I am not sure which grade it was, but suffice to say, hubby was pleasantly surprised to find it on his plate.
The original salad was comprised of Jamón ibérico, black fig, sweet rocket, hazelnut vinaigrette & balsamic jelly, but seeing as though we wanted a short break from figs (our mother in law kindly donated a bag of them from her garden), I thought I'd use some peaches before they disappear for another 9months.

Peach, Jamón ibérico & Buffalo Mozzarella salad
serves 4 as a side dish

50gm rocket, rinsed and dried
2 peaches, sliced into 8
6-8 slices of Jamón ibérico
250g buffalo mozzarella, torn (burrata would also be lovely)
1/2 lemon, juice only
balsamic reduction and olive oil to drizzle
salt and pepper to season

Slice peaches and toss with lemon, olive oil and salt and pepper. Rinse and dry rocket and scatter on plates. Arrange Jamón ibérico, peaches, mozzarella on plate and drizzle balsamic. Serve.

ease: 5/5.
prep time: 10mins.
total: 10mins.

taste: 4.5/5. Second-serving-scrumptious.

Hubby liked this so much he had a second serving of it.
This is all about quality ingredients so don't scrimp.
The peaches are luscious and add freshness to the peppery rocket and soft, creamy buffalo mozzarella whilst the balsamic adds sweet tanginess without overpowering the subtle but rich Jamón ibérico.

would I make it again: Yes, I'd definitely continue to play around with the flavours a little.

Raspberry & chocolate muffins

There must be some sort of sign saying 'Spiders Welcome', because in the last 24 hours alone I have had three spiders move in, the worst of which was a white tail above my kitchen window. My husband had to escort them off the premises as I only allow Daddy Long Legs to stay (as long as they don't come near me).

Aside from unwanted guests of the arachnid variety, life has been pretty mellow. My father and brother were kind enough to stop by, eat and then run, but not before grabbing a brown paper bag filled with these ruby flecked beauties you see above and below.

When I am expecting guests I tend to make two sweet options just in case one doesn't appeal. And it's fortunate I did that, as the Blackberry-Balsamic Brulee I made for dessert was a little lacklustre and these modest but charming muffins saved the day and everyone left happy.

My photographic ability really doesn't do them justice, not in the slightest. I urge you to give them a try - and feel free to use whatever type of chocolate takes your fancy, I'll end up trying all three shades I'm sure, any excuse to make another batch.

ease: 5/5.
prep time: 15mins.
cooking time: 25mins.
total: 40mins.


taste: 4.5/5. McDreamy Mr. Muffin.

Oh my goodness, these would have to be in my top 3 muffins of all time at least. They are best when still warm from the oven.


The sugar crusted top is divine and crackles beneath your teeth as you dive into it's incomprehensibly moist and soft middle. The cake itself is sublime - the perfect texture and base to build upon.
The chocolate (in this instance I used milk as hubby prefers it, but IMO definitely go for the dark chocolate, it would elevate this to luxurious rather than just indulgent, white would also be interesting) is firm but also velvety liquid, it's silken sweetness softened by the juicy, tart raspberries which give it zing and pizzazz.

A perfect pairing enveloped within a perfect muffin. Bliss!

Next time I would use dark chocolate and increase it to 150g as I was wanting more cocoa goodness. Even though I only cooked these for 25mins, they were a touch overdone, so check from the 20minute mark. This recipe made 10 muffins.

would I make it again: Yes. Might have to get myself a copy of Bourke Street Bakery if the other pastries are anyway near as good as these muffins.

recipe:  Raspberry & dark chocolate muffins

Chicken paillard with fresh fig & goat's cheese salad

I feel like I am still falling down the rabbit hole.

Life has suddenly changed and yet is still the same. Small things like doing the food shopping are tinged with melancholy and sadness, as like every detail of my life, they are no longer shared with my dog. There is no happy face in the window when I come home, nor is there one buried in my shopping bags searching for a treat.

Everything is a little darker today as hubby had to return to work, meaning, for the most part, I would be alone today. I don't like how it feels. Just when you think that perhaps it might be getting better, that boulder of heavy grief weighs you down, reminding you that you are still carrying it. I know that with time, it will gradually be worn down enough to feel happy again, but it's something I will carry with me for life, because I just loved him too much. He will be forever engraved on my heart - it will continue to love him with each beat, until the last one reunites us.

Cooking was something I have been putting off as we always did it together - he was never far from my side when food was involved. My husband, bless him, tried to be the cook, but it's just not something he enjoys doing, so most days we have had late lunches from cafes, and then very late cooked eggs, and perhaps only one or two dinners (not including the wonderful meals my mother dropped off in the first few days to help us stay nourished). I feel it's time for me to get back into the kitchen, as hard as it will be, but someone needs to do it because I'm getting a little bored of eggs (sorry sweetie :).

ease: 5/5.
prep time: 3mins.
cooking time: 15mins.
total: 18mins.


taste: 4.5/5. A flavour parade in your mouth.

Hubby even suggested there might be too much flavour, but nonetheless he thoroughly enjoyed this dish.

I substituted the blue cheese for an goat's cheese marinated in olive oil, peppercorns and thyme as I didn't want the figs to be overwhelmed by a bitey blue.

would I make it again: Yes.

recipe: Chicken paillard with fresh fig salad & blue cheese

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

Buttermilk pudding cake with maple peaches

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

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

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

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

taste: 4.5/5. A very pleasant surprise.

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

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

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

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

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

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

would I make it again: Yes.

recipe: Buttermilk pudding cake with maple raspberries

Peaches & cream meringue cake

A peach is a nectarine in fuzzy clothing.

Nectarines are my number one fruit - but they have to be super firm and tear easily from the pip. It is this firm quality that makes peaches less desirable with their plump, soft, juiciness (that and their furry skin). However, although nectarines are my snacking fruit of choice, I hate them in desserts as it ruins their chasteness, peaches on the other hand, I LOVE in desserts.

As I mentioned in my last post, upon arriving home, I spied two sad peaches sitting in the fruit bowl waiting to be picked. Their case was less critical than the bananas so I relegated them to be used the following day. I didn't want to buy any additional ingredients (aside from extra peaches), and as the weather was quite stifling, I didn't want a heavy or overly sweet dish either - I wanted their natural vibrancy to be the star element.

This dessert delivered on all of my requirements.

ease: 4/5 - multiple components.
prep time: 15mins (do most while meringue cooks).
cooking time: 35mins (includes assembling).
total: 50mins.

taste: 4.5/5. This is a peach of a dish.

The pillow-y meringue with its cracked crust and soft, marshmallow interior supports the cloud-like cream that envelopes the subacid peach slices and flirtatious peach sauce like a doting mother does her child.

Visually it also appeals; the purest white, with its cream sashay, and summer bright jewels are draped in a beautiful tangerine-rose sauce flecked with vivid coral flesh.

This desserts' sweetness in mellowed by the fruits acidity and makes this a dessert that both satisfies the sweet tooth and also satisfies those who like 'refreshing, light' desserts.

The only change I made to this dish was to substitute the orange flower to 1tsp rosewater essence - which, in all honesty, I couldn't taste. Perhaps more is needed to provide a lovely floral note. I used a combination of white and yellow peaches.

would I make it again: Yes. Everyone liked this more than they anticipated. The components can be made ahead and then assembled when ready to serve.

recipe: Peaches & cream meringue cake - from February 2010 issue.

Molasses cookies

Ginger, cinnamon, cloves, nutmeg, cardamom - if I could create a royal family of spices these lucky five would reign supreme, with cinnamon as King and cardamom as Queen - the other three; their loving, complimentary children.

What I love most about this brood is not only their talent to turn every sweet into something beyond comforting, exciting, enticing and drool-worthy, but their ability to do the same to the savoury side. Now, I don't eat meat any more (not since my Play School watching days, and right before my X-files ones started), but my husband does, and whenever I cook him up some ginger chicken, or pork with cloves, even cinnamon dusted lamb, it more than often results in two thumbs up and a very, very dirty face (fingers often included). Plus, their heady, fragrant aromas and pretty neutral shades also score points (as well as their eligibility as possible alternative children's names - Ginger was my favourite cast-away). The gathering of one or more of these spices are found very frequently in Christmas cooking, after all, it's only right the the Royal Spice family be the stars of that wonderful time of year.

Whenever I strike gold with a recipe that involves more than two of these tasty family members, it goes straight into my recipe pile, nudged towards the top. I am oh so glad freakishly happy I found this recipe as it means my search for a soft, crispy, gingery, Christmas-y spice cookie is finally over. Now, onto my next cookie hunt; the notoriously hard-to-get-right Chocolate Chip Cookie.

ease: 5/5.
prep time: 14mins.
cooking time: 23mins for 3 rounds of baking.
total: 37mins.

taste: 4.5/5. Thanks to these bad boys I now have a cookie-addiction. My husband had to stage an intervention last night as I ate my fourth consecutive cookie in 3minutes flat.
They are my dream texture - a slightly crispy outer layer revealing cakey crumbs leading to a glorious, dense, chewy, moist centre. The spices give it a Christmas feel making it the perfect night-cap cookie. Everything is perfectly balanced - no spice tries to best another and although the molasses is the leader, it is clearly a team effort with no one taking the praise alone. It is a sweet cookie but not enough to warrant washing it down with water straight away.
I used a touch less brown sugar and they were still sweet (I also skipped the icing).
I'm not sure what 3/8 of a cup looks like so I used 1/3 cup - and it was just right, any more and it would have been too strong a molasses flavour for me.
I experimented a little with cooking times and I found 5mins50seconds yielded my favourite cookie - firmer than the 5minute and moister than the 6min05seconds.

would I make it again: Yes - when I am clean-and-cookie-free for at least two weeks.

recipe: Molasses Cookies

Peppered apricot & apple

Larry (from Curb Your Enthusiasm): Can I tell you something about apricots? 1 in 30 is a good one. It's such a low percentage fruit.

Growing up I spent a lot of my youth running from my parents car to my grandmother's door as fast as my uncooridnated spindly legs could move. To enter my grandmother's property you had to swing open a whiny metal gate, broken and battered from too many swings. As you took your first step, you had to duck your head should you poke an eye with a heavy, hanging apricot.

Her apricots were always the best; you hardly ever sunk your teeth into a bad one. I have found that when purchasing an apricot, as Larry said, there is a high chance that it will either be too acidic, too bruised, too something. I am fickle when it comes to eating apricots fresh - they have to be just right. I wolf them down once they are dried, but I prefer to cook them fresh to improve their flavour.

This recipe was intriguing - few ingredients, and an odd combination at that.

ease: 5/5.
prep time: 5mins.
cooking time: 45mins (includes cooling time).
total: 50mins.

taste: 4.5/5. This is like rain in Summer for your taste buds. The first sensation is the cool, voluptuous cream that envelopes everything with a cloud-like comfort. I used less as I thought it would be too obnoxious but I would definitely use the amount listed next time as it was oddly my favourite part.
I was cautious with the pepper, as my husband and I are pepper/chilli intolerant. The pepper is mild, I used two grinds to dust the fluffy cream of each glass (and also four twists into the whole fruit compote), which perhaps was too little as only once did I detect it's zest.
The marshmallow cream occasionally parted and I tasted the intense, tart apricot with the juicy Granny smith apple. Along with the sour was the citrus punch from the lime, all combined to make an incredibly tart fruity medly. The apricots also gave their distinct sweetness with their soft, spongy flesh that helped to subdue the firmer acidic apple (you could use a sweeter apple but I prefer the tart Granny Smith.)
I used slightly less sugar (74g raw sugar) and it was just the right amount of sweetness for me, as I wanted this to be a refreshing, palate cleansing dessert which it was.
The cream really is necessary for this to work, as the fruits would be too strong and abrupt if eaten without the soft cream.
I had to add a couple of tablespoons of water to get the fruit to become soft and a liquid to form, as it was just sticking to the pan without the extra liquid.
My husband didn't like it as much as me, it found it too 'fruity' but I thoroughly enjoyed its simple complexity and freshness.

would I make it again: Yes. Although hubby didn't rate it too highly (3/5) I enjoyed it and find it a simpler, healthier alternative to most desserts.

recipe: Peppered apricot & apple