Jamie Oliver's chorizo & tomato salad

My days seem to be getting longer. 

The little one has begun teething again, something which has made me seriously question the necessity of having teeth. As much as I wish I could take her pain from her, I just offer unlimited cuddles, a string of chilled toys that soothe the gums and a basket of reassuring smiles and kisses to get her through till nap time where she happily wanders off to dreams and sleep, drunk on mummy's milk.

In these moments, where the house becomes eerily filled with the silence of a sleeping baby, I head to the kitchen to whip up something to satisfy my hunger and give me energy for another round of baby-soothing. Sometimes I am lucky enough to share lunch with my husband, this was one of those days.

ease: 4.5/5.
prep time: 5mins.
cooking time: 15mins.
total: 20mins.


taste: 4/5. Rather tasty.

As expected, hubby loved the chorizo component the most, but he did eat all the tomatoes, something he hardly does. I served ours with toasted Turkish bread and marinated goat's cheese.

would I make it again: Yes.

Pork with strawberry balsamic sauce

Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse.
The stockings were hung by the chimney with care,
In hopes that St Nicholas soon would be there.

Christmas is almost upon us; it is at this time of year that I am scurrying around trying to ensure everything is organised for the big day, well two days for us (with both of our parents divorced we celebrate twice over the eve and on the day with the parents separated). As my tiny cherub is not too fond of long car trips we will be hosting both days here, with very, and I stress the word very, casual lunches and suppers. Meals that require little hands on time, such as sweet layered trifles for dessert or roast lamb and potatoes to tuck into, are the picks of the day for me. With two days to spare I have dressed the tree in her finest jewels and tied each of the presents with silken bows. The fridge is stocked and pantry full, with very little else to do.

In the lead up to the big days I am also opting for quick and easy dinners so as to 'save' my energy for the packed weekend. Meals like this are heaven-sent, and when they turn out to be finger-licking good as well, it's just the icing on the cake.

ease: 5/5.
prep time: 15mins.
cooking time: 10mins.
total: 25mins.

taste: 4/5.  Hit with the hubby.

Unfortunately I cannot tell you what it tasted like, as I didn't eat it, but hubby loved it.
I added and extra handful of strawberries.

would I make it again: Yes.


recipe: http://www.taste.com.au/recipes/3654/pork+with+strawberry+balsamic+sauce

Pancetta, sage, ricotta & olive pasta

 

Two sleeps before I awake to a new year with limitless possibilities and no expectations.
I am looking forward to this new year more than others before; this one almost past, whilst filled with joy and wonderful experiences, was also filled with much heartache and loss for me - but I guess that makes it one I won't forget in a lifetime of years...

For the new year I am breaking old habits, one of them being the tradition of a new year's resolution, instead, I will endeavourer to live in the present, and make the most of whatever comes my way - no self-promises to be broken :). Que sera, sera...

In regards to what I shall be cooking in 2011, I am setting myself a challenge to cook at least three recipes per week from my collection of dusty, and almost forgotten cookbooks. It is time I finally discover which books contain golden recipes and which merely lumps of lead, as let's face it, not all printed recipes are great ones...

Perhaps I will end up with a little extra shelf space for some new and wonderful books as well.

Speaking of which, what are some of your most tried and true cook books?
And are you making any New Year's Resolutions?

Pancetta, sage & ricotta pasta
adapted from No Time To Cook by Donna Hay
serves 2

200g pasta (rigatoni)
15g butter (I used 30g)
1tsp olive oil
8 sage leaves
8 slices pancetta, sliced thickly (I used three for R's bowl)
1/2cup green olives, halved
pinch chilli flakes
1 tbs lemon zest (I omitted as R doesn't like lemon)
2 tbs lemon juice (I omitted also)
150g fresh ricotta
finely grated Parmesan to serve

Cook pasta in a large saucepan of salted boiling water for 10-12 mins. Drain.
Meanwhile, in a large, deep frypan, add butter,oil, sage & pancetta and cook for 3mins or until pancetta is crisp (I cooked pancetta separately as it takes a while to crisp up). Add olives, chilli, lemon zest and juice and then drained pasta to the pan, toss to coat. Place pasta in bowls and top with chunks of ricotta and sprinkled Parmesan cheese.

ease: 4.5/5.
prep time: 5mins.
cooking time: 15mins.
total: 20mins.

taste: 3/5. Sucker-punch pasta.

This dish certainly isn't mild by any means. I actually quite liked the briny olives with the strong sage and bite-y Parmesan upon the soft pasta and cool ricotta with a hint of heat. Hubby found it too salty, despite there being no additional salt, and as much as I liked the flavour combo, I have to agree that it was quite salty, the lemon I omitted most likely would have helped to cut through that with its acidity and would add some 'freshness'.

would I make it again: No - hubby thought it was OK, but would prefer to see what else is out there.

Gypsy pork rolls with sofrito

It's surprising what sneaks back in your luggage following a holiday.
Some people bring back trinkets of famous monuments, artisan goods or cheap knockoffs depending on the location. Others, myself included, amass hundreds of snapshots or film clips to put into slide-shows or albums to share with friends and family. And then there are some that find the glimpse of another life in a different country too good to pass up and simply bring their suitcases home only to fill them with their old life's belongings to head back to start afresh.

My bags from France came back with a little of all three. I pulled out blocks of silken chocolate wrapped in beautiful delicate papers that would make any girlish heart squeal with glee. The scents of petite soap bars mingled in the air exhaling notes of rose, lavender, lime and lotus as we passed them around, each recipient choosing one that pleased their nose most. Following the gifts we watched the photos on our flat screen, offering commentary when prompted; the shots from Paris elicited the most oohs and ahhs. Believing my luggage to be empty we bid everyone adieu and settled back into our old habits.

But I was mistaken. Something had stowed away and followed us home. It was neither souvenirs nor film but a piece of life from France. A ritual we had been quick to adopt when living in our apartment on the Avenue de la Bourdonnais; the afternoon siesta. Lunch in France is not a sandwich scoffed down at a desk nor a coffee in a paper cup. It is a sacred time of respite, rest and the enjoyment of a good meal. It is meant to be savoured and lingered over not rushed or worked through. We realised soon that we would have to schedule our grocery shopping around the two-sometimes-three hour afternoon break when stores would be closed and bistros filled with people relaxing, laughing and ceasing their work to go back to living. Lunch became our favourite part of the day. We would eat a three course meal whilst watching the world go by or head home to whip up a feast of fresh produce, fluffy baguettes filled with oozing cheeses finished with the most juicy strawberries imaginable, eaten with our fingers whilst our feet rested on the balcony balustrade, the breeze tickling our toes as we let ourselves slip into the afternoons embrace. It was as replenishing to the soul as a cool drink of water following days of thirst. And yet it was the first thing to be forgotten on our return home...

Until it crawled out of my luggage and unto my lap. If we can do it in France, then why not here? We choose our own hours, so why not choose something that made us happy? I became determined to give it a try. Instead of sending my husband off to work with a standard sandwich he left empty handed, but with a promise that I would return at 1pm with something worth taking a break for.

And that is what happened. At 1pm I arrived at his work with two large lunches and some cutlery. Although he was busy he stepped out and we ate in peace at a leisurely pace, enjoying our food and conversation at the back of the store on a tiny table for two most commonly used for storage. Not only did we enjoy our lunch, but I have a feeling that little table was also happy to finally be used as it was intended.

We have been home for a few weeks now, and more often than not we are still managing to shut off if only for one hour to enjoy a lazy lunch and recharge our spirits.

ease: 4/5.
prep time: 5mins
cooking time: 35mins
total: 40mins

taste: 4.5/5. The first impressive lunch.

Although it didn't look as pretty packed into a tupperware container, hubby was still happily surprised by his lunch when I came to drop it off - it was his 'tastiest' lunch ever. He said it was full of flavour and wolfed it down in minutes.

I tasted the sofrito which definitely packed a flavour punch. The tomatoes were sweetly acidic from the sherry with the caramelised sweetness from the onion and garlic also. I used smoked paprika (not pimento) which I doubled because I simply loved the depth it gave to the dish, it really brought it all together. The mint leaves also helped to cut through the smoky, tangy sweetness with a burst of freshness every now and again.

I forgot to get the butcher to butterfly and pound the pork, so I just sliced it in half, and although it was a little thick and the rolls a little clumsy, it still tasted fine, but it was a bit pink in the centre which hubby didn't mind.

would I make it again: Yes.

recipe: Little Gypsy Pork Rolls

Pork & cabbage cakes with sweet onion relish

I watched them silently.

Their black forms sliced through the air like stealth jets as they carried large sticks back and forth to the towering tree at my garden's edge. The pair flew overhead for hours, never seeming to rest between trips, eager to finish their nest by nightfall. Despite their largeness they flew with more ease than all of the other birds; gliding with only a flap or two, effortlessly sailing on air. They were beautiful to watch.

I only retreated indoors when the wind began to sharply nip at my ribs.
I often dream of what it would be like to see the world from a bird's eye - perched high amongst the tree tops with views past the horizon and to the earth below. Nothing but the whispering wind and rustling leaves; an all-seeing silence. It must be wonderful to be so unencumbered.

When dusk descended like a blanket, tucking us in with its indigo fingertips, I pulled a cookbook from the shelf that has remained unread. When I buy cookbooks, most often it is their photographs that pull me in. This one was filled with dreams during Winter - hearty stews and robust dumplings with warming puddings and spiced hot drinks. I have a feeling I shall be visiting its pages often in the coming frost-bitten weeks...

Apologies on slap-dash presentation

Pork and Cabbage cakes with sweet onion relish
from Snow Flakes And Schnapps by Jane Lawson
serves 4 - 6 (I say 4)

pork and cabbage cakes
400g minced pork
1 streaky bacon slice, finely chopped
1/2small brown onion, finely chopped
150g finely shredded green cabbage
200g fresh white breadcrumbs
1 large egg
1/8 tsp white pepper (I used 1/4)
1/2 tsp chopped marjoram
1 garlic clove, crushed (I used 2)
1/2 tsp grated lemon zest
1/4 tsp grated nutmeg
1/8 tsp allspice

sweet onion relish
1 tbs butter
1 tbs sunflower oil (I used olive)
2 brown onions, chopped
1 tbs yellow mustard seeds (I subbed dijon mustard)
1 bay leaf
1/4 tsp Hungarian hot paprika
a small pinch of ground cloves
125ml cider vinegar
2 tbs soft brown sugar

poached egg and sautéed apple slices to serve

For pork and cabbage cakes combine all ingredients in non-metallic bowl and mix until combined. Cover and refrigerate overnight.
To make relish, heat butter and oil in saucepan over medium heat. Add onion and cook for 10mins, stirring occasionally, until lightly golden, Add remaining ingredients, 1/2ts salt and 500m water and bring to boil. Reduce heat and simmer 30-40mins, stirring occasionally, until most of the liquid has evaporated. Remove from heat and cover whilst cooking the pork and cabbage cakes.
Remove pork mixture from the refrigerator and season well. Divide the mixture into eight even proportions. Using your hand, roll into a ball and flatten slightly to make patties 1.5cm thick. Lightly grease a non-stick pan and place over medium heat. Cook the patties for 4 minutes on each side or until lightly golden. Serve patties with onion relish, fried egg and sautéed apples.

ease: 4/5.
prep time: 8mins to make patties (then refrigerate over night or for at least 1 hour).
cooking time: 45mins for relish and patties.
total: 52mins plus refrigeration time.

taste: 4/5. Wintry pizzaz.

Hubby loved the accompaniments, but he found the patties a little boring and would have preferred a meaty, juicy pork chop instead to go with the soft, fluffy apples, salty fried egg and acidly sweet onions. (I over-reduced my onion relish, keep it a little more viscous).

would I make it again: Yes - to the accompaniments, but served with a pork chop rather than a pattie.

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.

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

Pork belly stuffed with Calvados prunes

This lunch dish was destined for a lovely dinner, but at the last minute it was shelved for some greasy vegetable noodles in a paper box.

I feel a little ashamed in how rushed this dish was, as it really deserves care and appreciation - however I had an appointment and it was made to fit in with my schedule, photos taken whilst halfway out the door. None of this took anything away from the end result as it was still delicious.


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

taste: 4/5. Ryan enjoyed this and didn't find the belly too fatty, the pork meat was soft and the skin was crackling crisp. I used a 700g pork belly and so halved the recipe. I didn't have any string but everyone still cooked well. My dad said you could definitely taste the Calvados with the prunes. It was enough for 3 with a side dish.

would I make it again: Yes - it was easy and tasted nice.

recipe: Rolled pork belly stuffed with Calvados prunes

Roast pork & apple sandwich

Lunches around here hover on the mundane, as daily chores and work keep me busy enough to only spare a few minutes on its preparation.

I might occasionally whip up a nice treat to accompany the weekly main of toasted bread with cheese and a varying sliced meat (or if I have an extra minute, eggs with toast) but rarely do I change the main component.

Today Ryan's friend came over to help him with web-related work, which allowed me some spare time between loads of laundry and trips to the vet to make an extra-special sandwich. Pork and apple seems to be a classic paring that doesn't offend, and when cooking for someone you don't know, I prefer to play it safe and classic. I offered the boys a beer of stout, but bless their hearts they choose apple juice.

Also, a very Happy Daffodil day to everyone. For those who don't know what today celebrates, Daffodil Day and it's merchandise raise money towards cancer research. The bright yellow flowers that bloom in dreary winter are the perfect symbol for a cancer-free future.


ease: 5/5.
prep time: 12mins.
cooking time: 1 hour.
total: 1 hour & 12mins.

taste: 4/5. For lunch I didn't have time to make the bread so I used a honey & oat loaf. I halved the ingredients to make a sandwich for two (with left overs). I cooked the pork at 200C for 15mins and then at 180C for 35mins. I let it rest for 10mins. Ryan enjoyed the sandwich.

would I make it again: Yes - for a special lunch.

recipe: Roast pork & apple sandwich with stout

Baby BLT breakfast sandwich amuse-bouche

Surprises - unexpected ones I do not like, planned surprises however I revel in.

I am one of those annoying people who like to plan everything and always know what is going on or what we are going to do - right down to each meal we eat. I don't know why I am so averse to the unanticipated and spur of the moment, but I just am.

Yet, I love planning surprises for others, whether as small as bringing home an unanticipated sweet treat or something larger like skydiving as a 21st birthday gift. As my husband, brother, father and myself all work from home, I make them lunch everyday, most often consisting of a fried or pressed cheese and meat sandwich. Nothing special but it fills the spot and it takes me only 5mins. As you can imagine though, it does get a little boring after a few days so every now and then I surprise them with something different. Although this recipe is in the 'bread' field it packs a whole lot more flavour, nutrition and excitement into a work lunch.

ease: 5/5.
prep time: 5mins.
cooking time: 10mins.
total: 15mins.

taste: 4/5. Everyone would have preferred this on a Turkish pide or some other much-easier-to-eat-bread - the french stick was just too awkward. Flavour wise this delivered. For me I first tasted the deep savoury sweetness of the balsamic followed by the garlicky bread and soft egg which was then washed away by the tartly sweet tomato before finishing with the garlicky spinach and then the sweet basil to round it all off. The boys also had salty bacon in that mix.

I used a store bought balsamic reduction glaze.

would I make it again: Yes - with a different bread and perhaps a shaving of Parmesan.

recipe: Baby BLT breakfast sandwich amuse-bouche

Pork with caramelised pear and parsnip

Sniffle, sniffle. Aaaa-chooo.

That is the sound of cold and flu season.
Earlier this year, the country was in a little bit of a panic over the H1N1 virus (formerly known as Swineflu). However, the hype soon slowed down as many who had contracted the virus, appeared to recover well. That particular strain aside, there are many others which have seemed to bring down many of my friends and family (hubby included). So far I have managed to stay healthy despite being surrounded by mountains of tissues and sneezing people (public transport really is one big mucus-fest, which is why I avoid it at this time of the year).

In my effort to help my sick husband get better, I thought fried cheese sandwiches would not be the most beneficial lunch today, and as he has a strong aversion to soup, I thought perhaps some parsnip, pear, lemon and Pork might be a suitable alternative.

ease: 5/5.
prep time: 10mins.
cooking time: 25mins.
total: 35mins.

taste: 2.5/5. Unfortunately the pears and parsnip did not caramelise before the pork was cooked through. The sweetness was then overpowered by the lemon and the pork ended up tasting a little bland. I halved the pork chops, pear and parsnip but kept everything else the same - so there was quite a lot of juices in the pan as well - but despite that some of the parsnip was a little dry.

would I make it again: No - I don't think 25mins is enough to caramelise the veg before the pork dries out - especially as it is browned before going in the oven. And overall the dish was a little too simple flavour wise.

recipe: pork with caramelised pear and parsnip

Jamón and Manchego baked eggs

My house is pretty darn clean today.

This morning I woke up with steadfast determination to get a lot done. Normally I write a list of what to do and when to do it, but today I thought I'll just do whatever I feel like doing. That entailed a lot of laundry and a big scrub down of the kitchen and bathroom with some light vacuuming thrown in - and all before lunch :).

Right now I have that glow of a person who has managed to accomplish much with plenty of time left over for leisure. Apart from folding up some clothes once they dry, I think I shall only make a tart for tomorrow and some dinner tonight. My biggest dilemma is what to do with the rest of my free time - perhaps some reading or even a jigsaw puzzle with my puzzle-lovin husband.

Happy 4th of July to all in America.

ease: 5/5.
prep time: 14mins.
cooking time: 12mins.
total: 26mins.

taste: 2.5/5. The boys did not like this at all. The bread became soggy (I misunderstood the instructions - I think you are meant to line the bottom with 2 slices of bread, I only used 1) and my brother didn't like the sour taste from the vinegar. They didn't feel it went well and the texture was obviously unappealing. I only ate the Manchego which was very lovely - don't waste it in this dish. Such a shame, I thought it would have been nice.

would I make it again: No.

recipe: Jamón and Manchego baked eggs

Peach & sage pork belly ribs

I am not accustomed to being cold nor do I care for it.

Whilst lavishing in the sun's skin-tingling rays during my honeymoon, it had completely slipped my mind that upon returning home I would be greeted by the Winter I had so deftly avoided. Upon arriving home I was slayed by stories of extreme frost and freezing temperatures, all of which made my toes curl and my nose ice over. For the most part, my home keeps me comfortably cosy, however I cannot avoid trips outside as eventually we do run out of both clothes and food.

The one thing I do not begrudge Winter, is its harvest of winter fruits and veg. It also provides an opportunity for large, frostbite-deterrent roasts. I always find roasts a little tricky and have sometimes ended up with underdone lamb or overdone beef.
During one of my Winter-time activities, consisting of flipping through magazines, blanket across my legs, hot tea in one hand, I stumbled upon an intriguing roast that tickled my culinary curiosity. Pork ribs with peaches. It had been 15 years since I last tasted pork, so I was completely clueless as to whether peaches would work. After about 30 seconds thought I decided it was worth a shot, after all, Ryan would be the one eating it.

Peach & sage pork belly ribs
from Donna Hay Magazine, Issue #45

1kg pork belly, bone in
seas salt
6 sage sprigs
1x 825g can peach slices in juice
1/2cup white wine vinegar
1tbs brown sugar
2 cloves garlic, crushed

Preheat oven to 180C. Score the pork skin with a sharp knife. Rub salt onto the skin and press sage into the scores.
Drain peaches, reserving 1cup of liquid.
Place the juice, vinegar, sugar and garlic in a bowl, whisk to combine. Pace the pork skin side down in a baking dish and pour over juice mixture. Cover with foil and roast for 1hour & 30mins. Uncover and roast for another 1hour and 10mins. Add peach slices and turn pork over and roast for 15mins. Serves 4-6.

*I halved the recipe to cater for one.

ease: 5/5.
prep time: 5mins.
cooking time: 2hours & 5mins.
total: 2hours & 10mins.

taste: 4/5. Ryan actually enjoyed this. He didn't eat much of the skin as he prefers it as crispy crackling, but he did say that the meat was tender. He managed to eat a whole 500g of ribs and the peaches strewn aside - and pork is his least favourite of the 4 top heavyweights (chicken, beef, lamb and pork).

would I make it again: Yes - it was super easy, hardly any clean up or prep.

French toast with bacon & maple syrup

Mid pleasures and palaces though we may roam, Be it ever so humble, there's no place like home; A charm from the sky seems to hallow us there, Which, seek through the world, is ne'er met with elsewhere. Home, home, sweet, sweet home! There's no place like home, oh, there's no place like home!

by John Howard

I had forgotten how much I love being home, and how much space there is in which to roam. After 12days of small hotel rooms and even more absurdly cramped and suffocating airplane seats, walking through my front door, with my dog waiting, I felt like I had been let out of a cage. I'm not sure how long my new-found appreciation for my house will last, but I am enjoying myself in the mean time.

The honeymoon was short but sweet; we relaxed on the Greek Islands of Mykonos and Santorini for 5 days before we set off to Malta to meet my husbands rather large family over the span of 4. I have never before crammed so much exploring and gatherings into 10days - as much as I enjoyed it I was also exhausted by the end. Traveling also means I tend to put aside daily routines, such as exfoliating, cleaning and more enjoyable activities such as cooking.

14 days is the longest I have ever gone without even making some toasted bread (I preferred the sweet pastries at the buffet breakfast - pain au chocolats, sooo good).

Jet lag has had me sleeping right through lunch, but today I was able to stay bright eyed and bushy tailed whilst making something to eat. Today's photo was taken by Ryan - out of 3 quick snaps on his way out to photograph his new car I was lucky enough to get one in focus. Thanks honey.

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

taste: 3.5/5. Some liked the sweetness of the maple syrup whilst others did not. I roasted my tomatoes which gave them a beautiful tart sweetness, the boys on the other hand did not want their tomatoes cooked which I think contributed to them not liking the maple syrup. The french toast was lovely and I think the salty bacon would have went well with the sweet tomatoes and syrup. My egg batter was enough to coat 5 pieces of toast - it depends on the size of your eggs.

would I make it again: Yes - once I get the boys to like roasted tomatoes.

recipe: French toast with bacon and maple syrup

Smoky baked beans & chorizo

Want dinner ready in 18mins?

I've got just the recipe for you thanks to Donna Hay. (To make it vegeterian just omit the chroizo).

Smoky Baked Beans & Chorizo
from Donna Hay's

olive oil
1 onion, diced
300g chorizo, sliced
400g lima or butter beans, drained and rinsed
400ml tomato passata
1/2cup (125ml) beef stock
1/2tsp smoked sweet paprika
cracked pepper
1/2cup flatleaf parsley leaves

Heat oil in fry pan over medium heat and cook onion and chorizo for 5mins or until browned.
Add beans, passata, beef stock and smoked sweet paprika and simmer for 8mins.
Stir through pepper and parsley and remove from heat.
Serve with buttered bread.


ease: 5/5.
prep time: 5mins.
cooking time: 13mins.
total: 18mins.

taste: 3/5. The paprika brought the heat, but hardly any smokiness for me. The tomatoes were vibrant and the more powerful flavour whilst the beans added a nice creminess and texture. I reduced the parsley to 1/4c and felt it was quite noticable at the end of each mouthful. I also substitued the beef stock for half a vegetable stock cube and an extra 100ml of tomato passata.

would I make it again: No - Ryan didn't really like it.

Pork chops with apples, pears & maple syrup

"The happiness of life is made up of minute fractions -- the little soon forgotten charities of a kiss or smile, a kind look, a heartfelt compliment, and the countless infinitesimal of pleasurable and genial feeling."

Coleridge, Samuel Taylor

I find happiness if I chose to find it.

Days may pass where the pink camellias flowing onto my balcony remain unnoticed, unappreciated. And then one day, I will freeze time, slow my breath, and open my eyes to the world. In that moment my soul is gladdened by the camellia's beauty, their existence acknowledged.

There are many moments in my life where I stop, whether willingly or unexpectedly, and I am suddenly filled with happiness, realisation or love. Whether it is noticing the way the sunlight dances through the burning leaves in Autumn, or catching the moment before my dog begins to yawn, or even perhaps becoming aware of the softness of my husbands lips with an unexpected kiss. I am often so busy with life that I forget to slow down and live, to notice the little things, the big events, and everything that happens in between.

More often than not it is the little things that I value and that matter the most in the end. A small gesture, such as an unexpected compliment from a stranger, can bring happiness not only in the moment, but whenever thought upon.


I feel that the food blogging community is filled with the kindest of strangers, whose compliments on the food you create or recreate, or the photographs or sentences you string along, are always sweet natured and quick to bring forth a beaming smile when read. I am taking this moment to return thanks to all I have not met, and do not know, but who spent time brightening my day with a small comment. Thank you very, very much.

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

taste: 4.5/5. I first made this a week ago, but as it was so late I did not bother to post it. However, my husband loved it so much he requested it again and I made it a week later.
"The juicy pork gives way to tart apple with hints of smooth caramelised sweetness (my husbands words re-worded)."
I made the following adaptations for 1person:

• I used chilli flakes
• 1tbs lemon juice
• 2tbs apple cider
• 1 shallot in place of the onion
• 2tbs maple syrup
• 1/2 pear and 1/2 apple
• 1/2tsp Rosemary
• 1tsp sage (I snip my herbs with scissors straight into the pan)
• I continued to cook the pork with the fruit on the stove top for 10mins instead of placing it in the oven.

would I make it again: Yes - already have.

recipe: http://dragonskitchen.blogspot.com/2009/01/pork-chops-with-apple-pear-and-maple.html

Broccoli & potato soup with cheese & bacon

Oh Sun, why do you have to rush out on me, taking your light with you like a cape around your shoulders. Apologies for the photos, but I have not yet purchased a flash for moments where my meals arrive past sunset.

For those of us who trudged back to work today, at least we were given glorious weather which goes miles in brightening moods.

Every moment possible I would step outside to just sit and bask in the sun's warmth; after work was done and dusted I grabbed a new book to read whilst I listened to the birds and felt the sunshine in my hair.

Nibbling on gooey, chocolate cupcakes baked and brought over by friends for fun-filled hours of Pictionary, Wii & Peggle my mind strayed to what I should make tonight for dinner. I was left with 1 head of broccoli from an Easter dish I made, as well as a few potatoes that missed out on being mashed. Despite the warm weather I felt like moulding myself to the pillows on my couch, with a nice bowl of soup in my lap whilst I watched episodes of Curb Your Enthusiasm with Ryan and Yoshi.

As the sun began to tuck itself in for a good night's sleep, I closed my book, wandered inside, and pulled out a big stock pot to make big bowls of restorative, warm soup.


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

taste: 4/5. I halved everything except the cheese - thick, goopy soup that fills you stomach and warms you up. I pureed the soup as I prefer a smooth, velvety texture. I didn't sprinkle the bacon on mine to make it vegetarian.

would I make it again: Yes.

recipe: http://www.spotsfordates.com/01/2009/updates/broccoli-potato-soup-with-cheese-and-bacon

Pork chops with roasted pears

Today was simply lovely.

After a few hours of work we spent the day hunting for Easter eggs to fill both tiny excited hands and aged wrinkled ones alike. I set aside a Terry's chocolate orange and Lindt bunny for myself, whilst Ryan bagged himself a Ferrero Rocher. Yum. After eating more chocolate than we should have, and playing more DS games than we should have time slowly ticked towards dinner, and what could be a better end to the day than roasted pears with pork.

ease: 4.5/5.
prep time: 5mins to prep pears and pork marinade.
cooking time: 20mins.
total: 25mins.

taste: 3.5/5. Ryan thought it was very nice and loved the pear/pork combo. I served it with a salad of rocket, pomegranate, feta and walnuts. I made the following modifications to serve 1:

• 1 pork chop
• 2tbs parsley leaves
• 3 sage leaves
• 1 garlic clove
• 1 beurre bosc pear
• no onion

would I make it again: No - would like to try some other pear/pork combos in case something is better.

recipe: adapted from here http://www.jasonandshawnda.com/foodiebride/?p=1090

Pork with fig & merlot sauce

Seasons come and seasons go, and with them also, their bounty of fruits and vegetables.

At the moment it is the fig that I am trying to savour before it disappears until next Autumn. If you could get figs all year round I doubt they would be as enjoyable; having particular seasons for particular produce makes eating more exciting. When I grow tired of eating mangoes, I can sink my teeth into juicy apples. Even more special are those whose availability are short lived, such as figs.


ease: 5/5.
prep time: 3mins.
cooking time: 12mins.
total: 15mins.

taste: 2.5/5* I did not have Port at hand and used a Merlot, which I think is the reason Ryan didn't like it so much, he said it needed to be sweeter and less wine-y, the merlot was overpowering, he could barely taste the figs.

would I make it again: Yes - I shall track down a nice Port and try again.

recipe: http://thebittenword.typepad.com/thebittenword/2009/01/pork-loin-with-fig-and-port-sauce.html

Sage pork chops & sage scalloped potatoes

It's funny how some people discover something early on whilst others may never come across it. Certain songs or movies, foods or countries, every one's experiences are different.

A few years ago I watched a movie, 'Man on the Moon' with Jim Carey, if it were not for this movie I wouldn't have known who Andy Kaufman was. Years passed and I forgot about him, until last night when my husband came to bed singing 'I trusted you' over and over again until I demanded what he was on about. It seems that in his late night boredom he had stumbled across a video of Andy Kaufman, who he knew nothing about. I then remembered the movie and suggested to Ryan since he loved Andy Kaufman's sense of humour, to give the movie a whirl. It's nice to rediscover things you had forgotten about through someone else, be it an old song you once loved, or even a comedian who made you laugh.


A green thumb I do not have, but I manage to grow some herbs in ceramic pots on my patio which saves me a lot of money and also brings me a sense of accomplishment. Some herbs, such as parsley, get used more often than others; and at this moment my sage runneth over. I wanted to use it up and my first thought ran to Pork with sage, a very successful partnering. I wanted to utilise it in a side dish also and what better than yummy potatoes.



Crispy herbed pork cutlets
Faking It by Valli Little (2008)

Serves 4

3 cups panko breadcrumbs
1/2 cup plain flour, seasoned
1 tbs fresh lemon thyme leaves
3/4 cup grated Parmesan
3 eggs beaten
4 pork cutlets
/14 cup olive oil
30g unsalted butter
8 sage sprigs

Combine breadcrumbs, flour, thyme and Parmesan in a food processor until fine. Season with salt and pepper. Place egg in separate bowl.
Use mallet to pound pork to even thickness. Dip pork in egg then press onto crumb mixture, coat evenly.
Heat the oil in a large non-stick fry pan over medium heat. Add the pork and fry for 2-3mins each side until golden. Remove and set aside.
Add the butter and sage to the pan. When butter begins to foam, return pork to the pan and coat in butter.

ease: 5/5.
prep time: 7mins.
cooking time: 8mins.
total: 15mins.

taste: 5/5. My hubby thought this was a smash hit and was mmming the whole time he ate it. The breadcrumb mixture makes way too much so I would suggest halving the amount of bread crumbs.

would I make it again: Yes.

Sage scalloped potaotes

ease: 5/5. Using a mandolin makes it easy to slice super thin. Just watch your fingers :).
prep time: 15mins.
cooking time: 45mins.
total: 1 hour.

taste: 3/5. I cooked this at 200C for 1hour and the potatoes still had not cooked. I sliced 4 medium potatoes using the mandolin to .75mm and I also used a little more cream and cheese. If anyone can tell me why they didn't cook please do. I couldn't really taste the sage (I used 24 large leaves) either.

would I make it again: No - I would perhaps try another scalloped potatoes recipe.

recipe: http://twospoons.wordpress.com/2008/12/26/comforting-sage-scalloped-potatoe/