Orange date bread

I type these words as my little one slumbers.
Having a small child makes me feel like a teenager sometimes; sneaking around whilst she is sleeping to indulge in the activities that I like to do, whilst being as quiet as a mouse to keep her in dreamland.
These pictures, for instance, were taken during the beginning of her snooze, edited during the middle, and published just before she started stirring. It is amazing how quickly one hour seems to pass whilst babies sleep!

Whilst my hobbies have been relegated to baby nap times, the rest of my days are filled with hide and seek, whimsical picture books (that are read over and over again), playing with an array of wooden toys and various items she has found and claimed as her own (the remote controller and an old belly dancing arm bangle of mine being her current favourites), Bob Marley songs (played over and over and over...), hugging trees and smushing flowers, tickling toes and kissing boo boos - and whilst my days are marvelously tiring (the little one still wakes 7 times a night, so perhaps that is also a fatigue-factor), I wouldn't trade them for anything. My home might be a little shabbier, the meals slightly burnt and my adult conversational skills quite underused  but I am so incredibly thankful that I get to spend every single day being a mummy to such an amazing person. Being a part of someone's life from the moment they come into existence is such an honor; I get to witness her entire childhood and watch her metamorphosis first hand, to share her entire 'beginning'.

Now that I have gotten my daughter-gushing out of the way, let us eat cake!

ease: 4.5/5.
prep time: 20mins.
cooking time: 25mins.
total: 45mins.

taste: 3.5/5.

Whilst this bread/cake was incredibly soft and gently sweet, it lacked a strong flavour profile. The dates, which lent the sweetness, were prominent, but the orange only gave the faintest hint of bitterness. The cinnamon was also barely noticeable. It is lovely with a cup of tea, but a touch too delicate in flavour to be served on its own.

would I make it again: No, but I thoroughly enjoyed this loaf.

recipe: http://www.anjasfood4thought.com/2011/08/gluten-free-orange-date-bread.html

Persimmon & sultana muffins

Since getting hitched I have had not one gentleman caller that was not related to me stop by; my husband is now the only one who rings my bell, so to speak. Until recently that is. You see, I have had another visitor frequent my doorstep, perhaps you know him?


He smells of childhood safety and sugary spice. His footsteps leave prints of flour dust and tasty crumbs. He is warm and rotund and welcome any time of the day. Have you guessed his name yet? Perhaps this old rhyme will help...

 Do you know the Muffin Man?
The Muffin Man, the Muffin Man
Do you know the Muffin Man
Who lives in Drury Lane?

The Muffin Man has been a weekly guest at my home latey, I blame the biting damp and leaden sky for my need of comfort from this portable baked good.  Nibbled like a mouse, torn asunder or split evenly and spread with butter you can eat them any way you feel like. They get you from breakfast to lunch without any effort and leave your tummy satisfied and your mind soothed. How can you not love a muffin?

ease: 4.5/5
prep time: 15mins.
cooking time: 25mins.
total: 40mins.

taste: 4/5. Moist, substantial and somewhat addictive.

Straight off the bat, these aren't the prettiest muffins at the fair nor do they taste particuarly fanatstic upon the first bite. But something strange happens mid chew and you find yourself wanting to try some more, and then more and before you know it one muffin has dissappeared and your fingers are already reaching for its twin.

The persimmon in this is more of a moisture factor than flavour factor; it's a little too subtle when baked into a muffin but it does add a soft sweetness and absolutlely luscious crumb. The sultanas bring the jammy sweetness to the party and with hint of warm spices (I would add more next time), it is a rather addictive, mellow muffin.

This made 9 muffins.


would I make it again: Yes.

recipe: http://catesworldkitchen.com/2010/12/persimmon-muffins/

Ftira

I nervously exited the car to stand on a dusty dirt road that lead to a court of limestone townhouses, sunset-coloured flowers cascading over wrought iron balconies with large wooden doors beneath. We had arrived at Malta airport not long before, and after a quick change of clothes, a spritz of perfume and a lashing of lip-gloss we were on our way to visit my husband's relatives, the first stop on our list was his Grandmother's home.

We had been together for four years, and were officially on our honeymoon. When planning our itinerary we included a short stopover in Malta so that I could finally meet my husband's entire family for the first time, therefore you can imagine the state of my nerves as I stood in that court, about to begin the introductions. As my husband raised his hand and knocked three times on her door I could feel my stomach somersault as if it were auditioning for the circus. The moment that door swung open however, I barely had a second to utter a 'hello' before being pulled into two overjoyed arms. There was a flurry of hugs, kisses, face holding and tear-stained smiles before we were led straight to the kitchen to be fed, afterall, we 'looked very thin and in need of a good meal'.

It was in this kitchen, a million miles from home, filled with the loving faces of my husband's cheerful relatives that I was first introduced to the Maltese sandwich known as Ftira. Back then I still consumed fish so Nana Lela had made it especially for me and watched eagerly as I took my first bite. Needless to say that was the first of many as I consumed enough portions to satisfyingly feed all three of my partner's uncles who were standing nearby. Despite feeling like a glutton afterwards, Nana Lela told me to keep eating so I could put more meat on my bones. I just smiled, reminded of my own Grandmother back home. No matter what country you come from, there is always a Grandmother trying to fatten you up.

Ftira
serves 2

2 Turkish bread rolls
2x small tins of tuna in olive oil
1/4 red onion, chopped
2tbs tomato paste, or to taste
2tbs olive pate, or chopped kalamata olives
dried mint, to taste

Slice loaves in half. Spread 1/2tbs tomato paste on each half of the loaves. Then add half a tin of tuna, 1tbs olive paste, onion and dried mint to one half of each loaf. Top with remaining halves and enjoy.

ease: 5/5.
prep time: 8mins.
total: 8mins.

taste: 4/5. One helluva Maltese sandwich.

My single food memory of Malta consists of this sandwich, in fact, as soon as I arrived home I tried to recreate it immediately. It's nowhere near as good as Nana Lela's, but it's still pretty darn tasty :).

The tangy tomato, acidic onions, briny olives and sweet, cool mint combine beautifully with the oil bathed tuna.

would I make it again: Yes, it's a weekly lunch regular.

Potato chips with roasted garlic, truffle salt & gruyere

I apologise for my absence, and today's rather shortly hemmed post, but it is for a good reason; my husband and I recently became the proud parents of a Green Cheek Conure we have named Sweet Dee. She hatched on the 10/10/10 and eight long weeks later we finally got to take her home. Although she has been with us only a few days we have already fallen in love. I never knew a little bird could be capable of so much affection, all she wants to do is nuzzle into my neck and give me beaky kisses. As you can imagine I have hardly spent any time in the kitchen, mostly to slice a peach or pod some peas for Sweet Dee. And when I have had to eat meals they have been quick in both terms of cooking and eating. I did however manage to take a hasty photo of a recent snack whilst Sweet Dee was playing in my husband's hoodie.

They may not look pretty or be posh, but these fries make a great snack. Although they are naked in the pictures I later smothered them with cheese which turns into an oozy gooey extremely delicious cloak.

Potato chips with roasted garlic truffle salt & gruyere
Serves 2


3 large potatoes (I used sebago), peeled or scrubbed, cut lengthwise into 1/2-inch-wide planks, each plank cut lengthwise into 1/2-inch-wide strips
3 tablespoons olive oil
2 bulbs (heads) garlic, intact
Truffle salt
150g Gruyère cheese, grated

Preheat oven to 200°C. Place potato batons in a rimmed baking sheet. Remove papery, outermost skin from garlic, but keep the bulb intact. Slice off top 1/2 inch of bulb, exposing each clove; discard trimmings. Drizzle with 3 tablespoons olive oil and toss to coat thoroughly.

Roast potatoes and garlic in oven. After 20 minutes, turn potatoes with spatula. Roast until potatoes are tender and golden around the edges and garlic cloves are soft when pressed, about 20 minutes more. Sprinkle fries and garlic with truffle salt and grated gruyere.

ease: 4.5/5.
prep time: 10mins.
cooking time: 40mins.
total: 50mins.


taste: 4.5/5. Forget Side Dish, this has what it takes to be a Main.

You can't beat hot chips with their crunchy skins and their soft, fluffy interiors. When sprinkled with truffle salt, smeared with roasted garlic packed with robust sweetness with a final scattering of cheese that melts and coats everything with its unctuousness, these chips simply become the most delicious savoury snack. We loved this so much I made it twice in the same week.

would I make it again: Yes.

Rose & pistachio nougat

I always stop to smell the roses.

My husband and I, weather permitting, occasionally walk around our neighbourhood to get some fresh air and sunshine. What I love most about these walks (apart from being with my husband, naturally) is the opportunity to smell the dozens of roses growing in people's gardens. There is one house in particular that, with the right breeze, I can smell a block away. The front yard has more roses than blades of grass. The petals beam with every shade of a sunrise and sunset, but to me, the ones that stand out the most, are the blood-red beauties. All operatic in their dramatic shade. Simply breathtaking.

Roses are a triple win for me - they are beautiful to look at, lovely to smell and sublime to eat. I adore rose perfumed foods, they are so heady and intoxicating with their aromatic flavour.

I had excess egg whites (as you do) to use so I searched for a nougat recipe. The minute I found a rose flavoured one my search was over.

ease: 4.5/5.
prep time: 20mins.
cooking time: 3hours setting time.
total: 3 hours & 20mins.


taste: 4/5. As soft and delicate as a floral breeze.

These looked so adorable and sweet and they tasted the same. I used 1tbs and 1tsp rose water rather than rose petals as I wanted the perfume but not the petal. After the saccharine honeyed sweetness the rose came through like a soft whisper and lingered until the crunchy pistachios finished the bite. This nougat wasn't as firm as store bought, the texture was more akin to a fudge which I didn't mind, but I do prefer the chewier kind.

I became addicted to these, and due to their extraordinarily high sugar content, I almost sent myself into a sugar coma. Hubby could only manage half a square at a time.

would I make it again: No - simply because I do not want the sugary temptation - but then again it would make a nice gift...

recipe: Rose petal & pistachio nougat

Chocolate & hazelnut meringue kisses

Time is like a butterfly; chase it and it eludes you, sit still and rest and it will flutter and linger on your skin.
When we need more time there is never enough. On the other hand, on idle days spent sitting in each moment without haste, time slows to the flow of glue rather than sand and you find you have more time than you could possibly use. Some weeks speed past in the space of one yawn whilst others seem to drag behind you, slow to catch up.

This week is the former. I feel as though Friday has been sprung on me like a distant relative knocking on your door, unannounced, and in need of accommodation - I am not quite prepared and a little put out. I suddenly found myself with too many balls to juggle and simply not enough limbs.With May's leftover birthdays spilling into June I find my weekends are gone before they even come and am left trying to find a midweek moment to catch up on weekend rest.

So that is what I did yesterday - relaxed, read and baked to my heart's content like I would on a Sunday. And that is how Thursday became Thunday.

ease: 4.5/5.
prep time: 18mins.
cooking time: 50mins.
total: 1hour & 8mins.

taste: 4/5. We stand divided.

Whilst these reminded me of the bliss that is Nutella, all chocolate and hazelnuts, I didn't think they were anything special, ok and a little addictive, but nothing that had me moaning mmmmm.
R on the other hand could not get enough. He devoured almost 50 of these little bites within three days and then demanded I make more. I think he has found his crack... As he rated these 5/5 and I 3/5 I settled on 4. I should point out that others also liked them, L though not as much as R.

The first batch I made were similar to the originals, but the second batch (the ones you see above) I added a little more cocoa to get a bigger chocolate flavour, they also were a little chewier which I liked.


would I make it again: Yes - I already made them twice in one week due to spousal peer pressure...

recipe: Chocolate & hazelnut meringue kisses

Morning muffins

The rain was in a huff today.
It tempestuously whirled up into drenching mists from the black tarmac, creating oceans of showering waves that sprayed the windshield and dazed my view.

Every car yielded to its tantrum and slowed below the speed sign, choosing caution over quickness. The space between us shortened with each kilometre until we crawled to a snails pace as our exits approached. The traffic lights herded us like a strict shepherd to our various destinations as we freely obeyed.

Just as I was driving into a car spot the rain had settled to a quiet sulk, its droplets licking our skin like soft tears.  Dew drops clung to my hair like liquid jewels as I made my way into the tiny reception. Dozens of jars lined the shelves like an abacus; their contents were the shades of a forest. I spied many varieties of mushrooms and herbs, some flowers also, their petals dried and colours paled. They had names I couldn't pronounce with their healing attributes listed beneath like honouring medals. This was my first experience with acupuncture and I was quite nervous. The thought of being a fleshy pin cushion made me uneasy to say the least. But as with most of the unknown, once it loses its mystery, all apprehension and fear leaves with it.
Whilst the needles pricked upon first kiss of the skin, they were only as bothersome as clothes upon your body. Although I feel no more of an immediate difference than that of a short nap, I'm hopeful that they have helped, even if just a little.

Although the rain continues its mood swings, pelting my window with hail stones, nestled warmly in my home I curl up on my couch with a good book and a golden muffin, nibbling on a torn off chunk between each turn of the page.

After reading through the reviews and this post I made quite a few changes to the recipe, so I have written up my version and linked to the original below.

The gorgeous flowers in the background were given to me by my friend Angela, thanks a bunch sweetie!

Morning muffin
makes 12

2 cups spelt flour
2 teaspoons baking soda
1.5 teaspoons cinnamon (2tsp in future)
1/2 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup sugar (1/3 white, 1/3 brown) (1/3 brown sugar,1/4 white and 1/4cup maple syrup in future)
2 small carrots (about 2 cups) grated (3 small carrots in future)
3/4 cup pecans
1/2 cup raisins (3/4cup in future)
3 large eggs
1/4 cup vegetable oil (1/2cup in future)
3/4cup plain yoghurt
2 teaspoons vanilla
1 Granny Smith apple, grated
1 Gala apple, grated
(+1/4 cup shredded coconut in future)


Preheat oven to 180C. and butter or line 12 muffin cups.

In a large bowl, whisk together the flours, baking soda, cinnamon, nutmeg and salt, and then whisk in the sugars.

Coarsely shred the carrots and chop the pecans. Add the carrots, pecans and raisins to the flour mixture and toss well.

In another bowl, whisk together the eggs, oil, yoghurt and vanilla extract. Peel and core the apples and coarsely shred. Stir the shredded apple into the egg mixture and then add to the flour mixture, stirring until batter is just combined.

Divide batter among muffin cups and bake until and golden and the tester comes out clean, 20-25mins.

Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely.

ease: 4.5/5.
prep time: 10mins.
cooking time: 25mins (I slightly overcooked mine).
total: 35mins.

taste: 3.5/5. It's like breakfast in a muffin.

This is a substantial muffin. Each mouthful is different and delights you with either crunchy nuts, sweet raisins, tart apple or soft carrot. The batter is spongy and laced with warm cinnamon and heady nutmeg which support the fruit and nuts beautifully. I think with a few more tweaks I will have myself a super muffin.

Next time around I would increase the cinnamon to 2tsp, add an extra small carrot and up the raisins to 3/4cup. I would also add 1/4cup of shredded coconut and increase the oil to 1/2cup. I think I would also decrease the white sugar by 1/4cup and add 1/4cup of maple syrup instead.

Have a play around to suit your preferences.

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

recipe: Carrott muffins.

Haloumi, dill & zucchini fritters

I spoke too soon.

Winter came down on us all heavy with eerie fog and unrelenting rains. We woke with frosted noses and breath that billowed and misted before us. The cold was so crisp we dared not speak should our voices shatter its chill. The only way to stop Winter from freezing us solid was to wrap ourselves in a thousand layers of woolen knits and feather doonas.

Spindled like a caterpillar in a cocoon I could only bring one hand out into the icy air to feed myself, therefore finger food was the winning choice for days too cold to eat two-handed food.

I didn't expect much from the humble fritter but I was unexpectedly pleased with these delicate morsels; eaten until the central heating made it possible to come out of hibernation in search of larger cutlery-required meals.

ease: 4/5. 
prep time: 11mins.
cooking time: 16mins. 4mins per side.
total: 27mins.

taste: 3.5/5. Good for a zucchini fritter.

I have had a lot of trouble with fritters in the past, mostly due to their tendency to fall apart once they hit the hot oil. These somehow miraculously remained intact.

The zucchini added a cool, subtly grassy flavour that helped to tone down the saltiness of the squeaky haloumi and acidity of the lemon. The dill added a wonderful flavour and the texture overall was quite pleasant. They weren't show stoppers but we did all help ourselves to two or three during dinner.

Despite squeezing as hard as I could, I found that whilst the first fritters were frying some zucchini liquid had pooled in the remaining batter. My step-mother told me her trick is to grate the zucchini the night before and place it in a bowl so that the next morning all of the liquid has pooled and you merely tip it out and use the drained zucchini.


I omitted the spring onions.


Would I make it again: Yes unless I find a better zucchini fritter recipe.


recipe: Haloumi, dill & zucchini fritters

Oatmeal, fig & walnut bars

Taken straight out of the oven - once cooled the bar and filling firm up.

I find it rather fitting that Autumn is upon us; most days I feel like a crimson leaf with sunburned edges separated from my branch, incessantly blown about by the wind, hoping to land amongst the springy grass and rest, if just for a moment.

During all of my whirling and twirling and floating about I haven't stopped to enjoy this season; as if a movie I have been waiting to see is finally on television, and instead of sitting down to enjoy it, I am too busy vacuuming the house when in all honesty, IT CAN WAIT.

Today, there were plenty of things that needed to be done, but I thought it more important to my mental health that they wait until tomorrow. Because I'd much rather spend today humming along to uplifting French music whilst I knead butter and oats together with my fingertips and happily gaze upon the rainbow lorikeets swaying on the plum tree's branches than tick tasks off a bloody list.

I am aware that when my husband asks what I did today, it won't sound like much to him, but to me, it will have been a day well spent.

ease: 5/5.
prep time: 40mins (includes cooling time).
cooking time: 25mins.
total: 1hour & 5mins.

taste: 3.5/5. Patience pays off.

Do NOT eat these hot or even warm, they are much too fickle and the components simply do not play together. These are best when cooled in the fridge and have firmed up to make one cohesive bar.

Despite reducing the sugar slightly these were too sweet for me - I should have known the figs sweetness would be plenty enough, in hindsight, I would only add 1 or 2 tbs sugar to the fig mixture. I used 1cup of brown sugar for the oat crust which was plenty.

The oat-to-fig ratio is spot on, with the jammy centre balanced by the crumbly oats and the crunchy walnuts.

Overall this was just too sweet for me and more fig than I can handle (I can't handle much).

would I make it again: No - I prefer muesli bars when I am aiming for a healthier sweet treat.

recipe: Oatmeal, Fig, and Walnut Bars

Sofia's Kitchen - Perishkia

Another instalment of Sofia's Kitchen.

Up first are the deeply satisfying and addictive Perishkia. After eating seven of these yesterday I am still craving them.
We filled most with the spiced potato, but we also made some with cinnamon lamb mince and some with anchovy (dotted with red food dye).

Perishkia (Greek Russian Potato Dumplings)

INGREDIENTS:

DOUGH

1 KILO               PLAIN FLOUR
1 TBL               DRY YEAST

1 TBL               SALT

2 TBLS              OIL

1               EGG

WARM WATER

FILLING

3-4               POTATOES

2               ONIONS

2              GARLIC CLOVES

1 TSP              PAPRIKA

SALT & PEPPER

SIFT FLOUR IN BOWL, SPRINKLE YEAST AND SALT OVER FLOUR AND COMBINE DRY INGREDIENTS.  MAKE A WELL IN THE MIDDLE OF FLOUR AND ADD THE OIL AND EGG.  MIX BY HAND TILL INGREDIENTS ARE COMBINED AND GRADUALLY ADD WARM WATER AS YOU CONTINUE TO MIX TO PRODUCE A SOFT AND FLUFFY DOUGH.  COVER WITH CLING WRAP AND KEEP WARM (EITHER IN A SINK OF HOT WATER OR COVERED IN A BLANKET) TILL DOUGH DOUBLES IN SIZE.

WHILE DOUGH IS RISING MAKE THE FILLING.  PEEL AND CHOP POTATOS AND BOIL TILL COOKED THEN DRAIN.  IN A PAN SAUTE ONIONS AND GARLIC ANDTHEN ADD THE PAPRIKA.  MASH POTATOES AND THEN ADD THE ONION MIXTURE AND SALT AND PEPPER TO TASTE – MIX WELL.

ONCE DOUGH IS READY, CUT INTO SMALL BALLS (A LITTLE LARGER THAN A GOLF BALL).  FLOUR THE SURFACE AND ROLL OUT THE DOUGH, PLACE A TABLESPOON OF THE POTATO MIXTURE IN THE MIDDLE AND FOLD OVER PINCHING EDGES CLOSED.  PLACE ON BAKING PAPER TILL READY TO COOK.

HEAT OIL IN A DEEP PAN AND FRY DUMPLINGS TURNING ONCE TILL GOLDEN BROWN.  DRAIN ON PAPER TOWEL AND SERVE HOT OR COLD.

Sofia's Kitchen - Coconut petit fours

Apologies for the lack of posts, but trying to organise an overseas holiday in a few days is tough stuff.
But no fear, I will be back next Thursday, and until then, here is the latest installment of Sofia's Kitchen.

Akin to a coconut macaroon, but with a touch more flair.

Coconut Petit Fours
makes 30+

ingredients:

500G  castor sugar

500G  shredded coconut

9 TBLS melted unsalted butter

9 TBLS  self raising flour

9  eggs (small)

1 packet vanilla sugar

glazed cherries, halved

method:

Pre heat oven to 170C

Place sugar in a bowl and add the eggs one at a time beating well.  Beat mixture until light and fluffy.

Add vanilla sugar and melted butter to mixture and beat until combined.  Now put the mixer down and get ready to use your hands!

Add the shredded coconut, and flour and mix well with your hand making sure all ingredients are well combined.  Let mixture sit a little bit for the dry ingredients to absorb the wet.  The mixture should stick to a spoon.  If too watery you can a little more flour and coconut.

Place baking paper down on flat trays and scoop tablespoons of the mixture onto the trays allowing enough room for some spreading.  Place a glazed cherry on top and place into oven until they turn a light golden brown.

Petifours should have a crisp outside with a chewy moist centre.

Vanilla cookies

Somehow I must have sent out a telepathic invitation to the only two insects I don't mind, as the last time I posted, two white butterflies came to cheer me up, and today, hidden underneath my kettle of all places was perhaps the only insect that everyone likes, the shiny scarlet ladybug/ladybird.

I was a little perplexed as to how a ladybird came to be crawling along my kettle; carefully I offered my finger and as it crawled along, tickling me, I took it outside and placed it on my bonsai. After I came inside I thought I'd look up what a visit from a ladybird might mean, the most common folklore was that if a ladybird visited you at home, you should count the number of spots on its shell as that would be the amount of money you would unexpectedly receive. Immediately after reading that good omen I raced outside to count spots, but it had already flown off, perhaps to some better-informed person's house. Even though it's just a goodluck superstition thought I'd buy a lottery ticket anyway, who knows, maybe I'll have some ladybird-luck.

I have been busy working and trying to fit as many things in before Christmas and therefore haven't baked much. But today I was really craving something warm from the oven. This recipe was quick, easy and simple - and it filled the house with that wonderful hug of a cookie smell.

Vanilla Snap Biscuits
from Marie Claire Flavours by Donna Hay

185g butter, chopped
1 cup caster sugar
2 1/2cups plain flour
2tsp vanilla extract (or use vanilla seed paste)
1 egg

Place butter, sugar and vanilla in a food processor and process until smooth. Add the flour and egg and process until combined. Remove mixture and wrap in cling-wrap. Refrigerate the dough for 30mins. Preheat the oven to 180C. Roll out the dough on baking paper or lightly floured surface until 5mm thick. Cut the dough, using  7cm round cookie cutter and place the biscuits on the trays lined with baking paper. Bake for 10-13mins until the cookies are golden on the bases. Cool on trays. Makes 24.

ease: 5/5.
prep time: 38mins.
cooking time: 10 mins per tray - I had to do two lots.
total: 58mins to make 32 cookies.

taste: 4/5. This is like a shortbread with it's butteryness, however it is moister with a finer crumb and a softness of fragrant vanilla. I added a touch of vanilla seed paste, I would recommend using that rather than extract so that you get the wonderful flecks of black seeds. Also, a light dusting of sugar before going into the oven would make them prettier also.

would I make it again: No - but that's because I'm not really a fan of shortbread.

Pistachio & cardamom barfi

We have been dropping like the flies on our windowsills.

Normally I persevere and continue to cook during hot weather, this time around I simply threw in the tea towel.
Breakfasts and lunches have been fruit, sandwiches, yoghurt, crudites - anything that doesn't require cooking. Dinner has been much the same with baked bean jaffles, caprese pressed sandwiches and super quick fritattatas. What we have missed out on has been desserts. Oh my have I missed my sweet treats. Hubby and I settled with chocolate coated licorice, but after four days, it's become a little unsatisfactory. There was a one night reprieve, where my darling husband took me out for my birthday to a restaurant I have been dying to go. Once I sunk my spoon into luscious lemon bisteeya and a date and chocolate tart, I knew I had gone too long without making a dessert, my favourite thing to prepare in the kitchen.


When I first tasted pistachio barfi, I was 10 years old, and one of my best friend's brought it as her heritage dish (we all brought dishes from our cultural backgrounds). It was my favourite dish out of the thrity or so I tasted. For years and years I asked my friend if she could get her mother to make it again for me, alas, 16 years on and I haven't had the pleasure of tasting it twice. Today, with the temperature only reaching 26C, I seized the opportunity with the utmost vigour to find a recipe for barfi, even though it's not the same as the one I had so long ago, it was still something different for my tastebuds to try.


ease: 5/5.
prep time: 20mins.
cooking time: 15mins.
total: 35mins plus 6 hours chilling time.

taste: 4/5. The soft, fudgelike cube surrenders willingly to your teeth, as it's silky, cardamom touched sweetness fills your mouth. The pistachio crumbs add a hint of flavour, but mostly provide a texture once the barfi has dissolved.
This reminds me of what a fudge would be like, if it dreamed of being as smooth as marble and as soft as butter. I was a little disappointed in the subtlety of the cardamom, and the practical absence of the cloves, two spices I can always handle more of, and this definitely needs more of them. The only downside was that it smelt softly of cheese, which put some of my family off, although it didn't taste like cheese.

would I make it again: No, as nice as it was, the faint aroma of cheese was just a little off putting for me.

recipe: Pistachio & cardamom barfi - from Good Taste - May 2008, Page 77

Tropical smoothie

My husband, dog and I are smoothie lovers.

We have at least one smoothie per week, more in Summer as the heat rises and our desire for something cold and refreshing (but also filling) increases. Most often I throw in whatever I have on hand, which often includes frozen bananas as a base. They add thickness, smoothness and coldness which are three things I need in a smoothie. I've tried a few recipes, some have been great, some not so great. The ones I make randomly tend to be best. Whilst a banana and cinnamon smoothie is our classic go-to, I felt like something more 'tropical' today.

Tropical Smoothie
serves 2 generously

1 small, chopped frozen banana
1/4 fresh pineapple, chopped
1 kiwi fruit, peeled and chopped
1tbs honey
1/2 cup coconut milk
1/4 cup orange juice
3/4 cup Greek yoghurt (or any plain)
1 scoop (2tbs) Vanilla protein powder

Combine all ingredients in a blender and blend until smooth.

ease: 5/5.
prep time: 5mins (chopping involved).
cooking time: 1min (to blend).
total: 6mins.

taste: 4.5/5. Pineapple, with its juicy, clean sourness comes out first followed by citrusy orange juice, tart, seedy kiwifruit and finally creamy, tangy yoghurt. The smooth, creamy coconut milk comes in next before a hint of sweet vanilla and honey round it all off. Refreshing, interesting and bursting with Summer time tastes.

would I make it again: Yes.

Chewy ginger cookies

Strange things were happenin' last week down under.

Firstly we had the September equinox and I was inundated with girlfriends telling me they all had a 'weird feeling' and were afraid to trust their own judgments.

The next morning people in Sydney (and then Queensland) woke up to eerie vermilion skies, unable to see anything, locked indoors fearing it was 'Judgement Day'. The Bureau of Meterology claimed, "An event like this is extremely rare," Mr Hanstrum said. "It's one of the worst, if not the worst." Comforting stuff...

Ont he other hand in Melbourne, our weather has been quite tame, we may have had more rain this past week than we did most of Winter, but nothing out of the ordinary really.

My phone has gone back to hibernating, common sense has returned to my girlfriends and the red dust storm has cleared to glorious blue skies that bring a sense of safety and familiarity. All of this normalcy gets my fingers twitching for a nice cookie dough.

Cookies, as you may already know, wouldn't make the 'favourites' list on my mobile phone. Their number is rarely dialed, but once in a while, I will think of them and pick up the phone. The family member I call most would be ginger - my favourite type of cookie is laden with ginger, warm spices and more often chewy than crumbly. I am still on the search for the 'perfect' ginger cookie and this family recipe looks promising.


ease: 5/5.
prep time: 15mins for two trays.
cooking time: 8mins.
total: 23mins for 24 cookies - additional 8mins per two trays.

taste: 4/5. This batter made over 100 cookies for me - huge amount!
These are really buttery and chewy with a hint of spice. For some reason I had two jars of golden syrup when I thought I had one jar of molasses and one of syrup,so I had to use golden syrup instead - my cookies were lighter and probably didn't have that depth that molasses has.
I would have definitely loved these spicier and would double the amount of spice for next time.

would I make it again: Yes - with more spices and molasses, but I would halve the recipe.

recipe: Chewy ginger molasses cookies

Gigantes Plaki: Greek baked beans

tra⋅di⋅tion - [truh-dish-uhn]–noun

1.	the handing down of statements, beliefs, legends, customs, information, etc., from generation to generation, esp. by word of mouth or by practice: a story that has come down to us by popular tradition.

Whilst we may have many old traditions, we are starting a new one tomorrow.

The first Sunday of each month, my aunties, mother-in-law and I will meet at my grandmother Sofia's house for a cooking lesson and the chance to record her recipes that have been passed down to her, and now unto us. I don't visit my grandmother as much as I want to as she lives over an hour away and when I go I like to spend half the day there, so I rarely see her besides holidays and family functions. Getting to see her at least once a month as well as being fed and getting a great recipe is a wonderful idea. Tomorrows recipe is one of my favourites, Coconut rice filo pastry dessert, I can't wait.

Tomorrow's event has inspired me to cook a rustic Greek lunch, this one is not a family recipe, but something I have eaten before as a child.


ease: 4/5 - lots of prep time but technically easy.
prep time: 12hours (overnight soaking, you could prep the rest of the ingredients the night before.)
cooking time: 1 hour & 15mins.
total: 13 hours & 15mins.

taste: 3.5/5. Ryan found this too 'vegetarian'. I however enjoyed the soft beans with tangy tomato, sweet carrot and aromatic garlic dotted with dill. Really moreish and filling.
I made the following modifications:

• I used 1 tin of 400g diced tomatoes
• 2 medium carrots
• 1 bunch dill only
• Once the carrots were soft I cooked the tomato part for only 15mins before adding it to the beans
• I cooked it for 20mins at 180C and 10mins at 200C
  

would I make it again: No - hubby doesn't like baked beans much,

recipe: Gigantes Plaki: Greek baked beans

Sauteed bananas with cardamom praline sauce

Bananas in pyjamas are coming down the stairs
Bananas in pyjamas are coming down in pairs
Bananas in pyjamas are chasing teddy bears
Cos on Tuesdays they all like to catch them unawares

Can you call a banana sexy? Put the phallic symbolism aside, as a fruit, would you call it sexy? Cherries, figs and peaches would probably be the best contenders for this race if it were based on them being unadorned, in only their original skins.

However, draped in luscious praline with velvet vanilla ice cream and intoxicating exotic cardamom, I think these bananas are tres sexy indeed. These bananas are not in their pyjamas, they are in silk negligees, yummy edible negligees.

I must admit that I was intrigued into giving this recipe a second look due to its simplicity rather than the sum of its parts. Yet when I saw what lovely, reliably delicious ingredients accompanied said bananas, I already had my finger ready to bookmark.

What I love most about Epicurious (apart from being able to read recipes from Bon Appetit and Gourmet which would otherwise cost me $16AUD each to buy way down under in Australia) is that all those who cook the recipe, can write their opinions on everything from how it tastes to what their experiences were with the method. I know everyone's tastebuds are unique, and what pleases some may in all likelihood not please all, but on the whole, when a dish comes only with praises, you can decently expect that your efforts will be rewarded with tasty food. Apart from being able to easily keep in touch with loved ones, finding a multitude of recipes that would have otherwise never entered my kitchen is what I love about the Internet.

ease: 5/5.
prep time: 1min.
cooking time: 5mins.
total: 6mins.

taste: 4.5/5. YUM. The sauce is divine - smooth, unctuous and lusciously sweet with the slightest perfumed cardamom and a tang of lime. It envelopes the crispy, soft caramelised bananas and velvety ice cream beautifully. I made the following changes:

• 1tbs butter to fry two bananas
• 1/2tsp cardamom (I could have even used a touch more)
• I halved the bananas but kept the sauce the same has I can always want more sauce (as you can see from the drowning bananas in the picture).

would I make it again: Yes - quick and tasty for minimal effort.

recipe: Sauteed bananas with cardamom praline sauce

Yoghurt, passionfruit & banana Eton mess

I seem to be subconsciously channelling warm weather with my choice of ingredients.

With Winter in its last throes, I am blissfully making light desserts with tropical fruits - naughty I know. It must be the powerful sunshine and warm winds that move me towards the summer tastes. There is pure joy in eating a dessert like this with your skin warmly tingling and the softest breeze playing mischievously with your hair.
Alas, I prefer not to cook with out-of-season produce, so today will be my last Summer fling until Summer finally arrives with my mega dose of Vitamin D and seasonal happiness.
It's not so bad, after all, I have a wonderful three months of Spring's bounty to look forward to eating - most of which can also be enjoyed in the occasional burst of sunlight.


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

taste: 3.5/5. Had it not been a touch runny from the passionfruit syrup, this would have been a 4.5/5. To be honest, the sugar syrup is not needed (it's also warms it up too much) - I would simply add the passionfruit as is in all it's glorious tartness, but if you need it sweeter, drizzle a little honey on top.
It is beautifully smooth with crispy, chewy meringue and crunchy tart passionfruit. Lovely, refreshing and light - it would be beautiful to eat on a sunny day with a light breeze and your legs up on the table (or a parnter). I added an extra 1/2 a crumbled meringue to each glass which I would recommend.

would I make it again: Yes - without the sugar syrup.

recipe: Yoghurt, passionfruit & banana Eton Mess

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

Chocolate chip cookies

"Me not take cookies, me eat cookies."
Cookie Monster

Out of all the colourful, fuzzy creatures who live on Sesame St, the big electric blue fur ball covered in chocolate chip cookie crumbs was always my favourite. Although he is practically a garbage disposal unit, devouring everything from sweets to picture frames, chocolate chip cookies were his favourite.

I must admit that cookies are not high on my list of sweet treats, I would always opt for fudgy chocolate brownies or donuts, but cookies always got their turn if I was having a tall glass of cold soy milk or a warm milky tea, perfect for dunking. Whilst Oreos and squiggly tops (before I realised they contain gelatin) are my favourites, chocolate chip cookies sit nicely in the 3rd position. My favourite kind are the over sized, Soft King/Mrs Field's-esque chewy ones with large chocolate chunks.

I was hoping these would end up being a close imitation.


ease: 5/5.
prep time: 15mins to get two batches into the oven.
cooking time: 11mins - I did three double trays with 8 cookies.
total: 48mins to make 40 cookies.

taste: 3/5. The heavily sweet molasses sugar was too overpowering, I could barely taste the chocolate in them. The cookies were also cakey rather than chewy and very crispy on the edges. They are OK, but not the best. The also spread like wildfire, so make 2tsp size balls and spread them far apart.

would I make it again: No.

recipe: Chocolate chip cookies