Nigella's chocolate cherry trifle

We stood in the darkness, the cool blades of grass peeking up from between our toes, our eyes fixed upon the city-skyline as we counted down this year's final heartbeats.
The sound of our captured breaths filled the spaces between us until the sky was painted in dancing lights and flickering fire. The park became filled with the cheers of strangers and friends as we hugged and kissed those close to us, babes in arms, dogs panting happily at our feet. As we made the journey back to a friend's house for final toasts and warm goodbyes we held each other close, excited by the thoughts of what wonderful possibilities this year new year may hold for us and our new family of three.

Along with the traditional resolutions of health and happiness, I have assigned myself two core resolutions that I hope I can achieve by the year's end. The first;

listen more, say less

I find that I do not listen very well when I am eager to speak. This year I want to allow others to tell me their thoughts without needing to add my own. My-two-cents are getting in the way of me really knowing those I speak to.

and the second, well probably the one I want to achieve most is;

be present

Too often I am reminiscing about moments past, or planning and imagining things to come that I end up missing the moment I am in. For instance, when I am breastfeeding my daughter I drift away to thoughts of chores needing to be done or ideas needing to be transcribed instead of allowing myself to hear the softness of her breath, or feel the featherlight touch of her fingers as they flutter along my chest as if stroking the keys of a piano. Before long she will no longer be at my bosom and I know it will be something I will miss, so I am endeavoring to savor each nuance as much as possible, in all aspects of my life. NO MORE AUTOPILOT - I am plugging into the present.

What are some things you wish to accomplish or change this year?

And now I shall leave you with the dish I served up on Christmas (please excuse the photo, it was snapped in a flash and therefore less-than-sharp). 

Happy New Year!

ease: 5/5.

prep time: 2hours (I used store-bought cake as suggested but you could also make your own).

cooking time: 2hours to overnight to soak. This was even the day after Xmas.

total: 4hours - 12hours, depending on how long you let it sit before eating.

taste: 4/5. Loved by many.

This was a surprising hit for me. I actually thought the simplicity of the chocolate, cherry and cream would be too simple for my guests but every single one of them thoroughly enjoyed it. My brother, who is beyond picky, proclaimed it to be his favourite dessert I have made. 

The scrumptious cake doused in liqueur and smothered in syrupy dark cherry jam is a beautiful base for the tart cerise tang of the Morello cherries which soften the sweetness of the creamy chocolate pudding and fluffy whipped cream sprinkled with shaved, bitterly kissed chocolate. If you want to make it alcohol-free I would recommend soaking the cakes in the juice of the bottled cherries instead.

To make it even easier you could also use store-bought chocolate custard, or vanilla custard with some good quality melted chocolate mixed in - that way there is zero cooking and all you need to do is layer!

would I make it again: Yes - for it's ease (and you can make it the night before!) and appeal.

recipe: http://www.foodnetwork.com/recipes/nigella-feasts/chocolate-cherry-trifle-recipe/index.html

Blueberry pudding cake

A last minute invitation to a home cooked meal is both a blessing and a slight inconvenience; as I cannot turn up empty handed, and in my case, it is almost always a home-made dessert that I bring.

This particular evening's invite left me with scarcely an hour to prepare something sweet using only what I had on hand. Luckily I always keep a stash of frozen berries for cases like these, along with pantry staples such as flour, sugar and eggs which I never allow to dwindle too low. With these ingredients I was able to turn to an old, almost forgotten favourite, one that I haven't yet shared with you.

I first made this blueberry pudding cake on a frost-bitten August evening some four odd years ago, before I began this blog. I hadn't made it since as my recipe record keeping wasn't yet cultivated, but somehow, upon glancing at the frozen cobalt jewels a memory was sparked. One where my husband and I sat huddled over a baking dish, spoons greedily digging into soft and syrupy pudding, warming our bellies with its deliciousness. I hesitated, wondering whether I could trust a four-year-old-food-memory formed when my cooking skills were just barely beginning to bud, but time was slipping quickly so I crossed my fingers and hoped for the best.

I needn't have worried :).

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

taste: 4/5. The comfort of a pudding with the freshness of berries.

This really is a simple, fluffy yet satisfying, softly sweet pudding dotted with sapphire gems and smothered in the most delicious, sticky indigo syrup. They may not look like much but boy are they wonderfully moorish.

I always add a little more blueberries (once I substituted strawberries) to get more of that lip-smackingly-good syrup. I even once forgot to add any sugar to the batter and it STILL tasted good. Thanks pudding :).

would I make it again: Yes.

recipe: http://www.epicurious.com/recipes/food/views/Blueberry-Pudding-Cake-232324

Vanilla bean rice pudding with poached rhubarb

The butterfly is a flying flower,
The flower a tethered butterfly.

 
~Ponce Denis Écouchard Lebrun

It seems the strange Summer just past has awoken more butterflies than I have ever seen. Even a brief sojourn outside has me greeting dozens of curious, but cautious butterflies, blithely flitting from one spot to another, occasionally fluttering so close that I can feel the breeze from their amber coloured wings kiss my cheek. No matter how lost in thought I am, a butterfly will always bring me to the present and instil in me the wide-eyed wonderment of a child.


It is during these fleeting moments of radiating sunlight that I take my breaks to walk amongst the butterflies, before the oppressive clouds smother the sky and empty their pails of water. After one such intermission I craved something to warm the damp from my bones after a particularly chilling and rain-sodden end to my walk.


I wanted something I could cradle in my hands, simple but nourishing and delicious. To me, a bowl of steaming rice pudding is filled with childhood nostalgia and comfort, the perfect antidote for weary bones.

Vanilla Bean Rice Pudding with Poached Rhubarb
Adapted from Vogue E+T Seasonal Kitchen
Serves 2-3

350ml pouring cream
150ml milk
75g Aborio rice
½ vanilla bean, seeds scraped
2tbs vanilla sugar, or to taste

Poached rhubarb
½ cup caster sugar (I also used vanilla sugar here)
½ vanilla bean, seeds scraped
5-6 medium stalks rhubarb, cut into 3-4cm lengths

For the rice pudding, place cream, milk, rice and vanilla bean and seeds in a medium saucepan. Bring to the boil over medium heat and then reduce heat to low and simmer for 10-15 minutes or until the rice is tender. Add sugar to taste. Discard vanilla pod and set aside for rice to absorb excess liquid.

In the meantime, dissolve sugar in ¾ cup of water and bring to the boil. Add vanilla seeds. Add rhubarb and cook for 6-8 minutes or until rhubarb is tender but keeping its shape. Remove rhubarb with a slotted spoon and set aside. Turn the heat up to high and boil remaining liquid until a syrup forms.

To serve, divide rice mixture among 2-3 bowls, top with rhubarb and spoon over the rhubarb syrup.  


ease: 4.5/5.
prep time: 10mins.
cooking time: 20mins.
total: 30mins.


taste: 5/5. A bowl of unctuous heaven. 
I was literally swooning with pleasure after a spoonful of creamy vanilla shaded sweetness with the comfort of milk and an almost white chocolate edge - words can't describe the pure joy this rice brought.
When paired with the tart cerise rhubarb and the lolly-esque syrup it brought from the realm of childhood delight to adult deliciousness. Yum.


The only modification I made was to use vanilla sugar instead of regular. I also chose to add 2 tablespoons of sugar to the rice.


At first I thought it was only enough for two serves, but the rice is actually quite filling so it is definitely enough for three


WARNING: Eat IMMEDIATELY. This does not eat well cold (it becomes too hard), and cannot be reheated as the butter separates from the rice.


recipe: http://www.spicyicecream.com.au/2010/09/vanilla-bean-rice-pudding-with-poached.html

Grapefruit pudding cake

A warm thank-you to all those who wished me a Happy Birthday - my week ended with lovely gifts and an extra couple of inches on my waist from the numerous dinners :) This week I shall be running around to organise my husband's impending birthday which falls on the following Monday, he's so difficult to buy for, but I think most men are, whenever they need something they just get it themselves!

As much as I would love to spend a little more time writing something special, I have laundry to hang whilst the sun is still in the drying mood and a shopping list to write, which I rather enjoy doing as I am a list-aholic. But don't worry, I have Thursday free so keep your eye out for a regular post :).

ease: 4.5/5.
prep time: 12mins.
cooking time: 35mins.
total: 47mins.

taste: 3/5. Sorry yellow Grapefruit, my tongue does not like you.

This dessert hinges on whether you like the sharp bitter tang of a yellow grapefruit, if you do, then this delicate spongy, airy and luscious pudding fit for breakfast or a light dessert is for you, if not, then give this one a miss. For me, the slight eggy-ness of the custard-y top paired with the bitter grapefruit didn't tickle my sweet tooth or my savoury taste-buds. But now I know that yellow grapefruit just aren't my 'thang'.

recipe: Grapefruit pudding cake

Rosewater flan with burnt orange caramel

 

 But he that dares not grasp the thorn Shoud never crave the rose.
Anne Bronte 

 

Custard. You might think them humble in their modest simplicity. Completely un-pretentious; they are sweet, soft and a symbol of all things 'homely'. These are but few of the reasons I adore a bowl of custard, either plain or flavoured, spiked with brandy or poured over a steaming Christmas Pudding. But truth be told, when it comes to making it myself, custard is the thorn in my side. More often than not I end up with a curdled mess, despite my best efforts to coddle it and never let it get too hot, I always seem to leap over 'thickening' and straight into 'curdling'. But if you want the rose, you have to brave the thorn right? So no matter how many disasters, I always try again, because when I get it right, my reward is worth it.

Rosewater flan with burnt orange caramel
from the October 2009 issue of Australian Gourmet Traveller
serves 4

500 ml (2 cups) milk
250 ml (1 cup) double cream
1 orange, rind removed with a peeler
3 eggs
2 egg yolks
1 tbsp rosewater
110 gm (½ cup) white sugar
125 ml (½ cup) freshly squeezed orange juice


Preheat oven to 170C. Combine milk, cream and orange rind in a saucepan and stir over low heat until just beginning to boil.

Meanwhile, whisk eggs and yolks in a bowl to combine, add rosewater and half the sugar, then pour milk mixture over egg mixture and whisk to combine. Strain through a fine sieve into a jug and divide among four 250ml-capacity ovenproof dishes. Place dishes in a large roasting pan and fill pan with enough boiling water to come halfway up sides of dishes. Bake until custard is just set but still wobbles slightly in centre (30-35 minutes), remove from pan, cool completely.

Scatter remaining sugar evenly over base of a small saucepan and stir occasionally over medium heat until sugar dissolves (1-2 minutes), then cook until dark caramel (7-8 minutes). Remove from heat, add orange juice (be careful, mixture will spit), stir to combine, then set aside to cool.

Remove pith from orange with a sharp knife and thinly slice flesh crossways. Place an orange slice on top of each custard, spoon over caramel sauce and serve.

ease: 4/5.
prep time: 25mins.
cooking time: 30mins.
total: 55mins.

taste: 2.5/5. Lacklustre.

I was expecting a custard with a little flair and exoticness, unfortunately that's not what I got. The rosewater was merely an echo of an after-taste whilst the custard, whose texture was as smooth as polished marble, tasted like only like an egg-bomb. The caramel sauce did add a nice citrus-y bitterness though.

would I make it again: No.

recipe: Rosewater flan with burnt orange caramel

Rhubarb, rose & pistachio dessert

 And Spring arose on the garden fair,
Like the Spirit of Love felt everywhere;
And each flower and herb on Earth's dark breast
rose from the dreams of its wintry rest.

Percy Bysshe Shelley, "The Sensitive Plant"

The beginning of Spring is like the first chord struck during a theatre performance; No matter what conversation you are in or what you are doing, when that first note is heard everyone is thrust into a hushed awe. And that is how the Spring flowers bloom. One morning you awake and they are simply there, stunning you into silence with their unexpected beauty. My favourite of all the flowers that awaken one September morning are the blossoms. Be it cherry, plum or pear they all cheer me equally with their paper thin fragility in hues of pink, snow white or apricot blushes.

Each morning I tiptoe into the crisp air, still tinged with Winter's icy kiss, and soak up every petal in every shade, knowing that soon they will give in to the honey words of the wind and fly away to dance their last until next September, their scene replaced by October's act.

The changing of a season reminds me to savour those fruits still lingering from last, like the glossed stalks of Rhubarb, each a different shade of crimson or magenta with their leafy emerald tops, soon to fade from farmers stalls. You should come to expect at the ending of one season and beginning of another to be showered with posts featuring one or two fruits, or even vegetables. Rhubarb will no doubt feature more than once this coming week as I hurry to savour its taste. That's the glory of seasonality, nothing gets old.

Now you must excuse me, it seems this morning's two hour glucose blood test marathon has finally caught up to me, and I'm feeling rather faint much like most of the female characters in Victorian classics tend to do on an hourly basis. This sweet treat will surely speed my recovery :).

ease: 4.5/5.
prep time: 3mins.
cooking time: 12mins cook and rest.
total: 15mins.

taste: 3.5/5 - texture troubles.

As you all know, I recently joined to the rhubarb club and was quite enjoying my membership. I love the way it tangs and tarts in such a sweet manner, and I also adore the way it collapses beneath my spoon after its stewing.
In this dish I liked the following:
the combination of rose, rhubarb and pistachio, truly a terrific trio in the making. The yoghurt added a clean palate to the dish without offering competing flavours.

What I didn't like:
The texture. I'm not sure why but the rhubarb mixture left an incredibly chalky after-texture that I did not care for at all.
Whilst the flavour was good, the texture was too off-putting for me and I wouldn't even have a clue as to why it was chalky.

recipe: Rosewater rhubarb dessert

would I make it again: No - the texture ruined it.

Black forest mousse

Of course, I photographed my own glass, which was the dodgiest one. I assure you, the others were beautifully layered and much more appealing.

My energy has waxed and waned like the sea's edge lapping at the shore.

Some moments will find me fluttering to all corners of a room like a fairy high on Pixie Dust; enthusiastically humming to upbeat tunes whilst scrubbing counter tops with all the enthusiasm of the kids on Glee combined. And then comes the low of lows trough, in these moments, I will be hidden beneath layers of bed sheets, consciously ignoring the suns persistent knocking on my window as it peers between the blinds whilst calling me out for pretending not to be home.

As much as I'd love to raise my eyebrows comically, hands by my ears and with a shrug say 'I have no idea what's causing my energy-fluctuations,' I cannot. One look at my food-intake of late and you'll be shaking your head and waging your finger at me. My stomach has entertained all kinds of cakes, tarts, chocolates, pastas, chips, dips and everything bad for my hips. I think it's time I got off the sugar train and made a reservation for Veggieville. But before then, I'll be hosting a final party in my belly for some chocolate peeps and maybe a few cookie bros. To kick it off, let me introduce you to Mrs Mousse - such a sleek and silky lady :).

ease: 5/5.
prep time: 6mins.
total: 6mins.

taste: 4/5. Simple - but impressive and delicious.

I recently chose this to finish a dinner party, I wanted something really quick and easy, so I could hastily get back to the guests, but I also wanted it to look special and taste lovely. The flavours are classic black forest - chocolate, cream, cherries and a touch of alcohol. Obviously if you are going to use a store bought chocolate mousse, make sure it's good quality, same goes for the cream. Needless to say, everyone enjoyed it.

would I make it again: Yes. Super easy and quick.

recipe: Black forest mousse

Chocolate & avocado pudding

There truly is nothing as wonderful as coming home after being away.

Suddenly the couch is comfier, the bathroom more spacious and your bedtime pillow becomes the greatest masterpiece of all time. Weeks spent sleeping in strange beds and being on board planes for 24hour stretches can really drain your batteries - home is where I recharge.

I must thank my parents who stocked my fridge with fresh fruit and veggies so I could postpone my weekly shop until jetlag subsides, and who also turned my heater on so that when we arrived at 2am, cold and haggard, we stepped into warmth and immediately relaxed.

This morning I did manage to resist the urge to sleep for twenty odd hours and awoke to begin the luggage-laundry and return items to their original locations. At noon I had everything put away and was already onto my second load of clothes. Having allocated photos and emails until after lunch, I thought I'd make myself a treat, but it had to be healthy as two weeks of eating out everyday has not been kind on my body (sorry body, but those pastries and butter were just too good to resist, and when in France...).

ease: 5/5.
prep time: 6mins.
total: 6mins.

taste: 4.5/5 (I think it deserves as extra half a point because of its healthiness.)

I was extremely sceptical about this but the look and taste of it erased all my doubts. Yes, I could taste banana, but I like banana, and there was the tiniest hint of creamy avocado also, but that was also pleasant. Despite the relatively small amount of cocoa this did taste like a light chocolate mousse. I loved the silky and substantial texture as well as the mild fruity sweetness. It satisfied all of my chocolate cravings and left none of the guilt. You can't ask for more than that ;).

would I make it again: Yes.


recipe: Aquacate del Chocolate

Baileys pudding parfaits with oatmeal-walnut crunch

Sometimes I feel as if the wind blows only for me.

I love a good breeze; it stirs things around and feels wonderful on the skin. There are exceptions thouhgh; hair down and sticky lip gloss, that's when a breeze can drive a girl crazy. Despite being well into Winter we have had some dry and sunny interludes entice us out from our brick caves.
Thanks to the decent weather, this weekend was filled with a glamorous, late evening birthday, a morning spent with flying orange discs and an afternoon at the gallery accompanied by lunch with new friends - it was a weekend well spent.

As we ate out I hadn't cooked anything except breakfast for the past two days, and it was only after cleaning out the fridge this morning that I noticed one, lone glass goblet lurking forgotten in the back.
With some desserts I am often left with extra servings that I consume the next day, or even later that same night.  This time around I left the extras for my husband, but it seems he forgot about the last one. Although I feel sad that it remained uneaten before heading for its rubbish-bin demise, if I hadn't found it today I would have forgotten to post it as 6 days have passed since it's creation and other dishes photographed since.

After some searching I found the photographs and notes, although one glass remained full it will live on through this post to be reborn in someone else's kitchen.

ease: 3.5/5.
prep time: 10mins.
cooking time: 35mins.
total: 45mins plus 4 hours chilling time.

taste: 3.5/5. Packs a punch.

I'm not sure what to say as I only had one spoonful - as a non-drinker I found it a little too alcoholic, but those who do drink thought it was perfectly balanced and delicious.

I had an issue with the custard, it took around 30mins to get to a decent thickness and even then it wasn't very thick - it was wonderfully smooth though and everyone else thought it tasted great with a noticeable Baileys flavour. The cookies were a little gritty, perhaps less flour and more oats would remedy that whilst the raisins added nice pockets or chewy sweetness.

would I make it again: No - others enjoyed it but I just couldn't eat much due to the alcoholic taste.

recipe: Baileys pudding parfaits with oatmeal-walnut crunch

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

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

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

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

Vanilla semolina puddings with cinnamon & raspberry compote

Although the dust has long since settled; crinkled fragments of wrapping paper torn in excitement have been thrown away, and the fallen Scrabble bocks and Jenga bricks, previously used to pass time from last year to this one have returned to their rightful boxes, I have not yet managed to 'return to schedule.'

Hubby went back to work on the 2nd of January, I however, have chosen to languor in the house, in cotton maxi-dresses, ordering groceries online so that I don't have to drive my car and actually do something. The chores still get done, eventually, but I am having trouble letting go of my holiday laziness. On the positive side, I have managed to do a lot of reading, napping and television watching, all of which get neglected when I am working and being 'productive'. On the downside, my physical appearance has taken a bit of a downturn and I am a little, dare I say it, bored.

This morning I decided that today would be my last day of nothingness - tomorrow I shall be 'back to work' at my computer, staring at stockmarket charts with my dog sleeping happily at my feet. I sometimes get stuck in my office, eyes glued to the screen, which diminshes the time I have to make soemthing to eat and most often this leads to grabbing 1-minute or less snacks such as nuts, fruit, muesli bars, crackers, chocolate etc - not excatly filling or super nutritious food to last me an entire day.
So I set aside an hour today to prepare tomorrow's snacking menu. Seeing as though I had time, I thought I'd make something today to spoil myself with tomorrow, and nothing helps me relax as much as eating semolina; a childhood favourite.

This recipe which include raspberries, a Summer favourite, looked perfect, and I could make enough to  help myself to seconds as well as share some with family.

ease: 5/5.
prep time: 2mins to get milk mixture and raspberry compote on the stove.
cooking time: 16mins to cook semolina and put into pots (add more time if you wants yours chilled).
total: 18mins.

taste: 4/5. I tried these both hot from the stove and chilled from the fridge - I much preferred the oatmel-esque comfort the hot and steamy variety gave me - when chilled its flavour is dulled and the texture too gelatinous. When warm, the vanilla flecked innocent, creamy semolina is corrupted wonderfully by the punchy, vibrant raspberries. Without the gutsy raspberries it would be too timid for my palate. Together they form a yin-yang of deliciousness.
I added one teaspoon of cinnamon to the semolina and it gave it only the slightest hint of woody-warmness.
It was also a little sweet for me so next time I would decrease the sugar by 20g or so.
I would also double the amount of raspberry compote as by the time I had reached the lower third of my glass they ruby fruit was gone and it became a little banal.
I also had to add an extra 4 tablespoons of semolina to thicken it up.
Whilst I loved this, hubby couldn't eat more than a spoonful as he doesn't like the texture of semolina, poor thing never got to experience its greatness as a child, and now cannot warm to it as an adult - so more for me:).

would I make it again: Yes.


recipe: Semolina puddings with cinnamon and raspberry compote

Lychee and coconut tapioca pudding

The weather today was like the twilight zone.

I had just let my little furry munchkin out to pee when hail stones began to pelt down from a blue sky. I have never seen my dog run so fast in his life, I don't think he has ever been outside when it is hailing before, so he got a bit of a fright, and heavily drenched.

I sauntered into the bedroom to wake my sleeping husband to witness the sight. From the bed all he could see was sunshine and azure skies, but he heard the racket of the little drops of ice against the windows and roof and got up to see what was going on.

Lately our weather has been quite erratic and irregular, we have had gale winds for the past week which has caused extensive damage and the loss of life. I have heard that Adelaide has been experiencing 100kmh winds, crazy stuff, especially for the beginning of Spring.

The government has suggested people stay in their homes if possible, and away from their windows. Luckily I'm as happy as a Larry to stay indoors, I can cook and eat to my hearts content.

I'm expecting my dad to drop by and as he has taken a liking to tapioca, I fixed up another pudding, this time with a tropical twist using lychees, a flavour he loves in his juice drinks.


ease: 5/5.
prep time: Overnight to soak tapioca.
cooking time: 10mins plus cooling time in the fridge (at least 1 hour).
total: 1 hour & 10mins plus overnight (but just 10mins actual work).

taste: 4/5. This would be heaven on a hot day. The first flavour you get is the sweet brown sugar, followed by the refreshingly sweet lychee, then the tart crunchy passionfruit before the creamy coconut tapioca and then the lychee coming in again at the end. The flavours go well; the passionfruit is essential as its sharp acidity helps to cut through the other different types of sweetness. The only downside was at the end, when it was just the coconut tapioca, it left a powdery residue in my mouth, which was weird. Otherwise a nice, light, cooling treat perfect for a hot night's dessert.

would I make it again: Yes - in hot weather, and hopefully with fresh lychees rather than canned.

recipe: Lychee and coconut tapioca pudding

Chocolate-chestnut self-saucing puddings

Winter is back with its chilly temperature, violent winds and torrents of rain, which makes it the perfect day for warm, gooey chocolate pudding.

I will probably be making quite a few chocolate/decadent desserts whilst the last eleven days of Winter fly by, after all, it will not be back for another nine months and I doubt I shall want such heavy and self-indulgent desserts in warm weather.


ease: 4.5/5.
prep time: 30mins.
cooking time: 25mins.
total: 55mins.

taste:4/5. Hubby liked these even though he found them a bit rich. I am a chocoholic but I actually find desserts made with cocoa rather than chocolate too rich for me. I didn't have shallow 2cup bowls so I used 6 1 & 1/2cup ramekins so they took a little longer to cook.
The cake itself has a deep cocoa taste and is also a little dry, which is fine as there was plenty of the thick, also heavy, sauce at the bottom of the dish. I couldn't really taste the chestnut in the chocolate cakes, but it came through the cream (I didn't add the Marsala as I thought it might overpower the chestnut).
The sauce had a stronger Marsala taste, with the raisins, unless you actually bite into a raisin you can't taste them. These were lovely enough, but I couldn't eat more than 3 spoonfuls. I can't seem to find a Dutch-process cocoa which might give a different taste to the regular baking cocoa I use, and not make it as rich and overpowering.
Side note: I actually found these to be less rich the next day after being heated up in the microwave.

would I make it again: No. I'd prefer a chocolate molten/lava cake to a pudding with sauce down the bottom.

recipe: chocolate-chestnut self-saucing puddings

Honeycomb butterscotch & tapioca pudding

Sleepless nights or frequent wakings have been a nightly occurrence for me since the age of 14.

Last night was a little more interrupted than usual. It started off with my husband coming to bed at 2am, with the subtly of an elephant. Then around 3am came the first siren, one of 4, which included a very loud and hurried fire engine. Then as usual at 7am the construction of the house behind us began and from there I don't think I fell asleep once, my husband on the other hand slept straight through to 10:30am. Lucky bastard.

To stave off the inevitable irritability caused by sleep deprivation, I decided I wanted to make something gooey, sweet and warm for lunch that I could eat in my corner of our couch.

As a child I would mix up and muddle a lot of things, butterscotch being one of them. My palate was unrefined to say the least, and I often mistook butterscotch for caramel. As I got older I realised the difference and more often chose to make butterscotch as it has a much higher success rate for me than caramel does (white sugar has a vendetta against me, that I am sure of).

I've had a bag of tapioca seeds in my pantry forever, so I thought this recipe would be a good starting point to using it up. Expect some more tapioca entries to come.


ease: 5/5.
prep time: 15mins to fridge stage.
cooking time: 10mins to cool and whip cream.
total: 25mins.

taste: 4.5/5. I made a mistake in that I did not soak my non-instant tapioca overnight so they remained tiny and crunchy, the boys however did not mind and wolfed them down the same.
The pudding is a smooth, sweet caramel-y butterscotch which is softened by the cloud-like sweetened cream and the crunchy chocolate honeycomb bar scattered across the top. I used a Crunchie as the crushed candy bar. It would have been even better with the chewy, gelatinous engorged tapioca pearls. Hubby found it a little sweet towards the end once the cream and chocolate had run out.

would I make it again: Yes - fairly quick, simple treat for dessert.

recipe: http://www.mytartelette.com/2008/01/toffee-butterscotch-tapioca-pudding.html