Eggplant with Buttermilk Sauce

“I sit beside the fire and think 

Of all that I have seen

Of meadow flowers and butterflies

In summers that have been

Of yellow leaves and gossamer

In autumns that there were

With morning mist and silver sun

And wind upon my hair

- J.R.R Tolkien

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

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

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

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

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

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

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

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

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

Poached eggs on challah with pecorino and pesto

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

P.G. Woodhouse

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

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

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


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

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

would I make it again: Yes.


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

Walnut cake

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

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


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


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


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

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


taste: 3.5/5. Nutastic.


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


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


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

Chocolate ice cream

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

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

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

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

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

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

Apple, rhubarb & raspberry crumble

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

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

Apple, rhubarb & raspberry crumble
from Mindfood magazine
serves 6

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


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

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

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

Serve with cream or ice-cream.

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

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


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

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

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

recipe: Apple, rhubarb & raspberry crumble

Warm apple crunch crumble with honey pepper yoghurt

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

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

taste: 2.5/5. Very perplexing.

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


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


recipe:  Warm apple crunch crumble with honey pepper yoghurt

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

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

Spiced coconut rice with berries

Happy 2010!

Finished with another decade and onto a new one.
I wonder what this one will be called, so far I have heard it phrased as the 'teens' - I have a feeling that one might stick.

I am so happy the new year has come as it means Christmas and NYE are over and my house can finally stay clean for more than one day. It also means I won't be clocking extraordinary hours in the kitchen, as much as I love cooking, I also love a break now and then.

Hubby and I stayed in NYE with our dog and chose to make New Year's Day a technology free one. Because of our jobs and our love of the internet in our spare time we spend a average minimum of 14 hours per day on our laptops, we also spend at least 2 hours watching a movie or a television show - pretty shocking and our wrists and eyes do pay a price for it. We really wanted to stick to this ban so we drove to Toys R Us and bought a boot load of board games such as Jenga, Scattegories, Trivial Pursuit etc. The end result  - apart from one movie we spent the whole day playing games, playing with the dog and having fun.

In the morning, well around 12:15pm to be exact, we awoke from our NYE slumbers. Seeing as though I had no time limit I thought I'd make a slow breakfast, and nothing sounded better than a comforting rice porridge with antioxidant rich berries.

ease: 4.5/5.
prep time: 10mins.
cooking time: 50mins.
total: 1 hour.

taste: 4/5. The cardamom reigns as King with cinnamon it's servant. The luscious, creamy rice allows hints of coconut to come through, but only briefly as the spices dominate before the tart, luscious berries burst through, dissolving the cream and leaving your mouth refreshed.
The texture was on the runny side for me so I would subtract 100ml of soy milk, and also a touch less cardamom to allow cinnamon a touch more flavour. Overall the berries (I chose blueberries and raspberries), spices and creamy rice (I used carnaroli) contrast and compliment each other beautifully.

would I make it again: No - takes too long for brekkie.


recipe: Spiced coconut rice with berries

Tomato, feta & basil quiche

The trees are shaking their leaves angrily whilst the rain drums down onto the concrete. Weather like this makes me want to hibernate...it also makes me hungrier.

I was going to make a classic salad of feta, cherry tomatoes and basil, but it felt too summery for today's weather, I needed something warm and cheesy. So I turned my salad into a quiche. As I was not planning on making this today I made a few errors, like forgetting to put the cheese on the bottom, so I put it on the top. I also did not bother to bake for as long as directed - I halved each baking time and used 4 single tart pans.

Before this home I never really had a garden with flowers. So far through two seasons there has been an abundance of flowers and I have taken an abundance of pictures. I don't know the names of most them (due to my genetic lack of a green thumb). Once I get a better camera I will probably take some better pictures, but for now they will have to suffice.


ease: 3.5/5. You have to bake twice.
prep time: 30mins to blind bake and make filling.
cooking time: 20mins. My four little tarts were cooked in this time.
total: 50mins.

taste: 3.5/5. Not bad, the fresh ingredients on the top make the dish. I also sprinkled some balsamic on it as it was a little dry.

would I make it again: No.

recipe: http://au.lifestyle.yahoo.com/b/better-homes-gardens/8619/tomato-feta-and-basil-quiche/

Banana cake with caramel custard top

ease: 3.5/5. Two step process and quite a few ingredients - need to beat electrically as well.
prep time: 12mins to make cake batter. 1min to make custard topping.
cooking time: 50mins for cake, 30mins for topping - only 10mins with temperature on
Total: 1hour 30mins.

taste: 3.5/5. The most moist banana cake I have ever had but not actually that tasty. Didn't like the caramel custard topping. Would prefer it with a typical cream cheese frosting.

would I make it again: No. Really nice, but too much of an effort for a banana cake.

recipe: http://au.lifestyle.yahoo.com/b/better-homes-gardens/57/banana-cake-with-caramel-custard-topping

Moroccan chickpea salad

I wanted something a little different for lunch today, but also substantial enough for me. I came across this recipe in a Women's Health magazine - it looked healthy and super tasty. I added some shredded chicken for the boys to beef it up a bit.

1x 425g can chickpeas
1 cucumber diced
1 red capsicum diced
1 container of grape tomatoes, halved
1/4 cup red onion, diced
2 tbs capers (if desired)
2 tbs fresh coriander, chopped
1 3/4 tsp cumin

dressing:
1/4 cup shallots, diced
1/3 cup lemon juice
1/3 cup olive oil
salt and pepper

Combine salad and dressing in one bowl

Prepare dressing and salad separately by combining all ingredients for each in two large mixing bowls.
Pour dressing over salad mixture. Serve or refrigerate for up to 3 days.
Makes 8 x 1/2 -cup servings.

ease: 5/5.
prep time: 9mins.
cooking time: 1 min to combine.
total: 10mins.

taste: 5/5. Great salad that is full of flavour and substantial. I used white onion rather than red as they are sweeter and milder. I also used cherry tomatoes instead of grape and omitted the coriander. I also used just 1tsp of cumin. Flavours go beautifully together and it is not overspicy.

would I make it again: Yes. I loved it - boys wolfed it down as well, although there were a few chickpeas left.

Tuscan Bean Soup with Crunchy Croutons

Winter is the season for soups. And croutons are the best part of soups. After a long, nerve wracking day I wanted to cook something super duper quick and easy with minimal mess. This is the recipe for that.

Some Facts About BEANS:

• Beans were an important alternative source of protein throughout old and new world history, and still are today.
• Some kinds of raw beans and especially red and kidney beans, contain a harmful toxin (the lectin Phytohaemagglutinin) that must be destroyed by cooking.

EASE: 5/5.This is the quickest recipe I have come across, with the Chicken Pasta Bake a close second.
Prep Time: 5mins.
Cooking Time: 10mins.
TOTAL: 15mins. Minimal prep, and you boil the soup and bake the croutons at the same time.

TASTE: 4/5. I used dried thyme, which was a little strong, would use less next time. I used. Vegeta Stock which is a little too salty for this dish. Otherwise it has a great texture. I ripped up turkish pide for the croutons and I grated some Grana Padano on top.

Would I make again: Yes. So quick and easy - will be used on those nights you want something filling but want it fast.

Recipe: http://realliving.ninemsn.com.au/article.aspx?id=408247

Tomato Soup with Chicken Dumplings

Ease: 4/5. Chicken dumplings were a bit fiddly.

Taste: 3.5/5. Spicy, consistency was a little weird.

Would I make again: No - chunky tomato soup is not to my taste

Recipe here: http://realliving.ninemsn.com.au/article.aspx?id=110721