Fennel, pear & pecorino salad

The breeze kissed the back of my neck with its briny breath; its hum filled with the azure depth's secrets of sunken treasures and ships long lost.

I buried my toes into the hot sand, each granule pressing its warmth into the soles of my feet. The sounds of children's joyous shrieks and the banter of friends faded and roared between each swell of the ocean's waves. This was baby V's first trip to the beach, and although I found it calming, the array of sights, sounds, smells and textures was too much all at once and she decided that she would rather head home to rest her head on her familiar bed. Even though our beachside sojourn was shortlived, that breath of salty air was enough to rejuvenate my mind and spirit.

Once home I felt the familiar pangs of hunger begin to gnaw away, but with the oppressive heat I wanted something refreshing, clean and crisp to bring a coolness to palate. And thus, a salad was chosen.

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


taste: 4/5. Fresh and light with a bit of crunch.

I am always a fan of salads with character. Fruits, nuts and cheeses can add a ton of flavour and interest and this salad has all three. The crunch and licorcie hint of the fennel plays wonderfully against the sweet, juicy pear, tangy lemon dressing and salty cheese. The walnuts add an extra chunk and 'meatiness' to the dish. It's a simple and light side dish that's not too powerful on the tastebuds.

would I make it again: Yes.


recipe: http://www.taste.com.au/recipes/26447/fennel+pear+parmesan+salad

French nectarine cake

With sunset coloured skin a firm nectarine is a sight to behold.

A peach with a 'Brazilian' (or as some say, shaved or fuzz-free) the nectarine does not get the quantity of poems or songs written about it as the typical peach inspires. I am one of the few who turn their nose up at the furry peach and instead would rather sink their teeth into a nectarine's smooth flesh. I am also one of the even fewer who prefer their nectarines as hard as the stones that lie at their heart. I adore tearing out chunks and crunching audibly beneath the shade of leafy tree, no ambrosia juices flowing down my chin please...

If a nectarine strays too far into the realm of softness I scurry to find other culinary uses and in the past have found few. Thanks to the internet and food bloggers in particular who are always finding ways to salvage fruit whose toes are edging past ripeness I stumbled upon this beauty which instead of burying my stone fruit, redefines it as a baked good triumph. Now I can happily buy more nectarines than my mouth can eat knowing, should they become as soft as my daughter's cheek, they will not go to waste, instead being reborn into something scrumptious.

ease: 4.5/5.
prep time: 15mins.
cooking time: 50mins.
total: 1hour & 5mins.

taste: 4/5. Buttery, bright sweetness.

Nectarines are my favourite fruit so rarely do they last long in my home. With baby however I have been ordering my shopping online which means someone else has been picking my fruit. I prefer my rosy-blushed orbs to be extra crunchy, so when a bag arrived with extremely ripe, juicy nectarines I had to find a recipe to use them up pronto. At first I was dubious about nectarines working in a cake, but let me tell you, they WORKED IT, big time.
The cake itself is a buttery delight and sweet with a gorgeous crumb. The nectarines work their magic by adding fresh tartness and making the cake a perfect sunny afternoon treat.

The original recipe uses 4 small nectarines, I would use 5 or 6 as I wanted more pockets of delectable tanginess. I also used half a lemon zest as my lemon was rather large and I wanted the nectarines to shine.

would I make it again: Yes.

recipe: http://www.mygermankitchen.com/2011/09/gateau-fondant-aux-nectarines-moist.html

ANZAC biscuits & a happy birthday to moi

They went with songs to the battle, they were young.

Straight of limb, true of eyes, steady and aglow.

They were staunch to the end against odds uncounted,

They fell with their faces to the foe.

They shall grow not old, as we that are left grow old:

Age shall not weary them, nor the years condemn.

At the going down of the sun and in the morning,

We will remember them.

I've always felt fortunate to have been born on this date.

In honor of the fallen, Lest We Forget... 

Pear & cranberry cake

With Autumn's fog-drenched finale I assumed the first day of Winter would be wrought with slippery, frosted driveways and sodden grass; looking out my window I could not have been more wrong. It seems Winter has wryly greeted us with a day of sunshine and I could almost say, warm temperatures.
Despite this seemingly friendly gesture I remain dubious and intend to stock my cupboards and counter tops with comforting and warming foods, waiting readily for the moment this illusion of a lemon soaked day gives way to the palettes of ash and glacial winds that I have come to expect of Mr Winter. I shall take your sunshiny day my friend, but don't think you have me fooled, I have a remedy to your bone-chilling temperament in the form of a fruit-jewelled cake, ready to restore rosiness to my cheeks at a moment's notice.

ease: 5/5.
prep time: 15mins.
cooking time: 60mins.
total: 1hour & 15mins.

taste: 4/5. Slyly addictive.

A crunchy topping gives way to moist cake filled with warm spices, sweet pear, and vibrant tart cranberries. At first thought this cake seems rather humble but after the first bite you will find yourself going for a second, then a third and then before you know it you have had two pieces and are considering another slice. I truly have no idea why this cake is so addictive, but it is. I managed to polish off half of it within two days...

I did not bother with the glaze, and I'm glad I didn't as I feel it would have made the cake too sweet.
I also upped the cinnamon to 2tsp and doubled the cranberries to 2cups as I wanted more pockets of that wonderful cerise tang.

would I make them again: Yes. Everyone loved it.

recipe: http://www.epicurious.com/recipes/food/views/Pear-Cranberry-Cake-356040

Pavlova roulade with lychee, banana & passionfruit cream

It seems I gloated too soon...


No sooner had the words 'we haven't been ill for almost three years' left my lips when quite suddenly my husband, and then I, fell ill. Him with a mild cold, and myself with Sinusitis; an old foe of mine. This time around we chose to battle our sicknesses naturally rather than with Western medicine. And as it turned out, instead of taking two weeks on antibiotics like before, I was able to best my old nemesis in less than a week armed with only good nutrition and plenty of rest (mainly composed of reading and napping). During this time I painfully abstained from sugar and dairy in an effort to help my body heal as quickly as possible.

Now that the spring in my step has returned and my cheeks have a healthy blush, I decided I could once again foray into the realm of sugar and dairy. And with some egg-whites calling out to be re-born I thought there couldn't be anything better than a lovely pavlova with fruit from Summer's end.

ease: 4/5.
prep time: 35mins (includes baking and cooling)
chilling time: 1hour.
total: 1 hour & 35mins.

taste: 4/5. Old Pav rolls with the tropics.

Marshmallow-y pavlova with its soft sweetness was perfectly paired with the tang of the voluptuous passionfruit cream alongside the tropical lychee and creamy banana. Yum.

would I make it again: Yes.

recipe: http://www.taste.com.au/recipes/23922/pavlova+roulade+with+lychee+banana+and+passionfruit+cream

Marinted feta, zucchini, pea & mint tarts

Despite the lashings of rain punishing my bedroom windows, the air was too laden with moisture to sleep with even the slightest covering of thread. And although I do not like to slumber in only my unmentionables without a sheet to offer some modesty, I had to neatly push it aside, unlike my husband who preferred to violently kick his covers off and force them to the end of the bed in a tangled mess. We are certainly opposites when it comes to sleeping styles. I barely move once I find a comfortable position, normally curled up on my left, and stay put without emitting even a peep, my beloved, on the other hand, thrashes about wildly for a good half hour or so before passing out in the most visually uncomfortable looking positions whilst muttering all sorts of nonsensical jargon with the occasional arm going rogue and whacking the headboard, or sometimes even my face...but onto my point.

On sticky, humid nights I find I wake up worse for wear and that the days seems to weigh me down with their heavy air leaving me with a sheen of glistening sweat that never seems to evaporate. Once the evening shade is drawn and our tummies yearn for their last meal I can barely muster enough energy to think about what to make, let alone making it. It's nights like these you want something, quick, light and easy. So thank God for recipes like this one.

Marinted feta, zucchini, pea & mint tarts
(serves 2)

1 sheet ready-rolled puff pastry, slightly thawed,
2 small zucchini, cut lengthways into thin ribbons using a vegetable peeler
2 spring onions, thinly sliced
1/2 cup (70g) frozen peas, thawed on paper towel
100g Marinated feta
1/4 cup mint leaves, roughly chopped
Extra virgin olive oil, to drizzle

Preheat the oven to 220°C. Line a tray with baking paper.

Place the puff pastry on the prepared tray and prick all over using a fork. Place in the freezer until ready to use. Place a baking sheet or a pizza stone in the oven to heat.

Add zucchini, onion and peas to a bowl, and season with black pepper.

Remove the pastry from the freezer and divide the zucchini mixture between pastry rectangles, leaving a 1cm border, then top with pieces of feta. Remove the baking sheet from the oven and transfer the baking paper with the tarts to the hot baking sheet. Bake the tarts for 15-18 minutes until the pastry base is crisp and sides are golden brown.

Scatter with mint and drizzle with a little olive oil. 

ease: 5/5.
prep time: 5mins. I did not include the eggwhite from the original recipe, it wasn't necessary.
cooking time: 13mins.
total: 18mins.

taste: 4/5 - the perfect light dinner on a Spring evening.

On nights when the air humidly clings to me like a toddler wanting attention, slaving away over a volcanic stove becomes something to dread. But what to do when your tummy is grumbling and you can't spend another night eating take out? This recipe is the solution. I spent all of five minutes tossing the veggies into a bowl (yes, I used frozen peas) before sprinkling them onto a sheet of puff pastry and then popping it into the oven. Before the commercial break came they were already gloriously puffed and the cheese just beginning to liquefy and singe. Despite the ridiculously short amount of prep and cooking time, these babies weren't short on taste. If I was to take a bite out of Spring I'm pretty sure this is what it would taste like. The vibrant mint, sweet peas and cool zucchini gave the dish a wonderful freshness and vitality and paired beautifully with the creamy, tangy goat's cheese (I always use this Meredith Dairy Marinated goat's cheese in case you were wondering, and no, I am in no way affiliated with them, I just love me some of their cheese :) and the crunchy savoury pastry. I have made these twice in the last two weeks alone when the weather has steamed up my kitchen more than the car Jack and Rose were getting busy in.

would I make it again: Yes - already have.

recipe: http://www.taste.com.au/recipes/3890/persian+feta+zucchini+mint+tarts

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.

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

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

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

Paprika & maple chicken with pear

The change came like the turning of the last minute into midnight.

Autumn made its final bow and gave the stage to Winter in the twilight hours of our sleep. If you did not know the date you would think nothing has changed. The sun still shone through its chilly veil in the morning hours whilst the leaves continued to perform their pirouettes from their barren stems down to the dew-drenched ground. The first day of Winter looks remarkably like the last weeks of Autumn. Soon enough it's signature sleet and rain will colour our skies grey and cheeks ashen.

Until then I will eschew the hearty stews and comforting carbohydrates for light dinners served with salads; although the dates have signalled a seasonal change, the weather and mood remains the same. My Autumn lingers a little longer...

ease: 5/5.
prep time: 7mins.
cooking time: 10mins.
total: 17mins.

taste: 4.5/5. Finger lickin' chicken.

Hubby adored this - all three times I have made it. The spicy paprika and warming maple play wonderfully with the piney rosemary and juiciness of the sweet pear. The balsamic and mustard glaze bring further heat and sweet acidity; combined with the peppery rocket they make a great flavour combination for the chicken.

I subbed the baby spinach for arugula (rocket) and chose to slice the pear into wedges to retain more juice and substance. I also doubled the amount of marinade and glaze as you can always have more, and used one pear per person.

would I make it again: Yes.


recipe: Paprika & maple chicken escalopes with pear

Zucchini soup

I seem to have hit the proverbial peak.

I feel as though my energy is slowly tumbling down the hill headed for the inevitable burned-out ditch. May is bursting at the seams; all of the events struggling to remain within the hessian sack as I carry it from room to room, day by day. The gentler Birthdays get shoved below as Mother's Day elbows its way to the top; it likes attention. The work-related tasks sit heavy at the bottom, like lumps of coal, they know they'll get their turn regardless of where they lay, their weight ensures that - as no one wants to drag them around for long.

At eight days in, the sack hardly feels lighter. With 3 birthdays, 1 Mother's Day split into 2, and an extended family BBQ still to go, this month is a little overstuffed. Couple that with more work (thanks for the dive Mr Stockmarket), and a new time-intensive side project I'm feeling a little thin around the edges.

It's times like these that previously enjoyable activities, like cooking, suddenly begin to look like chores. Just when I was reaching for the take-out folder my mother stopped by with a bowl of soup. A nicely warm, clover-green zucchini soup. She wanted me to take some photographs, and I in turn got dinner, a pretty good trade if you ask me...

As I didn't make it, I won't be rating it but I will try to explain it's flavour...
If I had to describe its taste I would say it's simply zucchini - this soup is soft and subtle with the delicate mild grassiness of the zucchini intertwined with luscious cream. There is a background sweetness bestowed by the onions and garlic but they merely strum quietly in the background. Zucchini is one of those vegetables, that when cast alongside others it blossoms, but if given sole responsibility for the flavour of a dish it tends to shy away. I thoroughly enjoyed this while I ate it, but a day later its taste eluded me, like a message washed from the sand by the surge of the ocean. Perhaps someone can better describe what zucchini soup tastes like...

recipe: Zucchini soup

Rosewater meringues with pomegranate syrup

Vibrant ruby jewels tumble and fall into a glass bowl with each thump of the rolling pin; their juice splatters my hands, staining them like a Pollock Painting.

To behold the inside of a pomegranate, with its garnet gems clinging to the white membranes like precious stones to rocks makes you feel as if you have unearthed a hidden treasure. Although it has only begun to become popular in the kitchen, it has long been written about in Greek Mythology and early religious texts. A mere four so juicy arils earned Persephone 4 months a year in the Underworld with Hades - she just couldn't resist its temptation.

I love pomegranates in savoury dishes as well as sweet - they not only add wonderful flavour but also visual interest. These meringues looked simple yet stunning and I had to try them.

ease: 5/5.
prep time: 5mins.
cooking time: 1 hours (make pomegranate syrup whilst they cook).
total: 1hour & 5mins.

taste: 3.5/5. Nice but lacks oomph.

To be honest, I did doubt the dessert-ness of this dish when I spied that it used Greek yoghurt rather than cream, which in hindsight, I would have substituted. The yoghurt's fresh tanginess subdues the sweetness of the pink meringue and paired with the tartly juicy pomegranate and scented rose, this was more of an afternoon treat rather than an evening delight for me.

I cooked the meringues as directed but they didn't have enough of a marshmallow centre for me so I would suggest cooking them as directed for the 50mins and then turning off the oven to dry them.

I used rose water as I simply love rose and didn't want a diluted version.

recipe: Rosewater meringues with pomegranate syrup

would I make it again: No - My mother loved this but I merely liked it.

Fig & goat's cheese pizzas

It seems I've gone 'fig crazy' (that is a rather paper-thin attempt at mimicking the phrase, stir crazy).

Figs are the 'falling stars' of the fruit world; blink and you might miss them. Due to their fragility they are also quite pricey which is why I have decided that the first fruit tree I plant will be a Fig Tree. Until the day when I can happily pick my own, I buy a dozen or so each week to use almost immediately. Some my husband eats adorned, juices dribbling down his stubbled chin. The ones I safely hide from his greedy fingers I make into something sweet or savoury, they work beautifully in either camp.

Hubby actually chose this recipe, as initially, HE was meant to make it, and whilst he did help, I ended up taking over as I just can't bear to watch him fumble around in my kitchen. Yes, it's MY kitchen and I don't like to share it.

ease: 5/5 (especially if you use  a store bought pizza base, which we did).
prep time: 8mins.
cooking time: 8mins.
total: 16mins.

taste: 4/5. Simple but satisfying.

I was hesitant about using a tomato passata base to go with the figs, but hey, it worked. The tangy tomato went well with the sweet fig.
The first flavour that hits you though is the lingering liquorice of the fennel seed which gives way to the successful fig/tomato pairing before the gooey, salty cheeses and crisp pizza base wrap it all up. I made two medium sized pizzas, one for each of us. Hubby didn't like the fennel that much as he preferred the fig to be the lone star of the show, but I enjoyed it more.

would I make it again: Yes.


recipe: Fig & goat's cheese pizzas

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

Spinach, feta & tomato slice

Public holidays, wonderful things really.

Whilst hubby and I love our Sundays, having only one day each week to indulge our own interests without even a thought of work sometimes isn't enough. And that is what makes public holidays all the more sweeter.

This particular one happens to be a Melbourne only holiday - the grand Melbourne Cup. Whilst many don their best frocks to see the horses up close and personal, or head down to the local TAB to place bets, or even visit a friend or family for the Aussie tradition of a good old BBQ complete with pulling a horse's name out of a hat for a fun $2 house bet, hubby and I decided we would do what we needed most - absolutely nuthin'.

No visiting, no driving, no changing out of our pyjamas. Home bound we will be. I will most likely use this time to teeter around the kitchen, making something or other, followed by a thick novel, first words yet unread. Hubby will no doubt be on the Xbox, catching up with his 'old friends' with perhaps an afternoon stroll with the dog to stretch his game legs.

Yes, public holidays really are wonderful.

ease: 5/5.
prep time: 35mins til ready to go into oven as a whole.
cooking time: 35mins.
total: 1 hour & 10mins.

taste: 4/5. Simple but strewn with flavour. The flaky pastry gives way to iron-rich wilted spinach woven between strings of melted cheese and morsels of sweet tomatoes that must be eaten with caution lest their piping hot pulp burn your taste buds.
I sometimes worry tarts like these will be overwhelmingly eggy or rubbery - this is neither. The egg merely provides the base upon which the vegetables and cheese leap off to sensitively tantalise your taste buds.
I used slightly less spinach and a couple more tomatoes. I also blind baked my tart with pie weights.

would I make it again: Yes.

recipe: Spinach, feta & tomato slice - Good Taste - November 2009, Page 63

Baked pears with spiced mascarpone

Whilst most of my desserts are selected due to their desirability, aesthetics or occasion, sometimes they are chosen in an endeavor to use up left over ingredients that I do not wish to waste.

When I am choosing a dessert for this reason I look for one that would require me to purchase few additional ingredients, after all, the purpose of its selection is to save money by not wasting ingredients I already have, not to spend accruing more.

Pears are wonderful creatures; they are the perfect size for a quick snack, they pare incredibly well with certain meats and add a refreshing element to salads. What I love most about pears is that they can be an elegant, easy dessert with just a little baking or poaching. One of my most memorable desserts was a Poire belle Hélène - a gorgeous poached pear, vanilla ice cream and the most decadent of decadent chocolate sauces. Simple yet divine.

Less is always more with stand-alone pear desserts, just a simple syrup and maybe something dairy on the side. This recipe was not only easy and cheap regarding additional ingredients, but it looked like it would deliver on flavour and after all, flavour is everything.


ease: 5/5.
prep time: 5mins.
cooking time: 1hour (includes 15mins resting).
total: 1 hour & 5mins.

taste: 4.5/5. Delicious, warm and satisfying.
The pears are firm but yield willingly to the curve of your spoon.
The first taste you get is the lush, buttery vanilla syrup, slightly sweetened by the caramel brown sugar.
The mascarpone is cool and creamy on your tongue, imparting heady spices, soft sweetness and bitter orange before the gorgeous juicy pear comes through once again.
The pear is the star and although it gives way momentarily to the syrup and mascarpone, it shines through the end leaving you palate refreshed and ready for another bite.

I made the following modifications:

• I used 2 pears
• I quartered the pear syrup
• I used 1tsp vanilla seed paste instead of a vanilla bean since I quartered the recipe
• I quartered the mascarpone
• I used 1tsp mixed spice
• I used 1/2tsp orange zest
• I used 1tbs icing sugar

would I make it again: Yes.

recipe: Baked pears with spiced mascarpone - from Super Food Ideas - July 2008, Page 82

Chicken & leek vol au vents

No, these are not DB vol au vents, it is only a mere coincidence - also, my lovely hay coloured puff pastry stacks are store bought.

Another month has come and gone.

As a child the days dragged like a heavy anchor, seeming to take an eternity to pass. Along came graduation and it was as if I was on fast forward; forget to hit pause and weeks flew by without any recollection as to what events they had contained. Ask me what I did last week, and without my trusted diary in hand I would stare at you blankly wondering what day it is.

I guess youth is wasted on the young, although I don't think a life like Benjamin Button's would be any better. Before I get ahead of myself, I am still young, not climbing-trees-and-enjoying-sleepovers-with-my-girlfriend's-young, but young enough to still ignorantly enjoy lying in the sun (with sunscreen) without thinking of the damage it will inevitably cause down the track (although I think this too will be over soon).

But I digress, time is abundant as long as I live in the moment rather than sleepwalking through it. For instance I went many places and did many things today whilst also having time to read a book and get a head start on dinner. I also saved time by buying pre-made vol au vents, leaving me more time to spend with my husband and dog. I was definitely a time-utiliser today.

ease: 4.5/5.
prep time: 15mins to pastry stage.
cooking time: 15mins.
total: 30mins.

taste: 4/5. Ryan said they taste better than they smell. He loved the buttery pastry and creamy chicken.

would I make it again: Yes.

recipe: Chicken & leek vol au vents

Chamomile, peach & ginger smoothie

Spring cleaning for me means emptying fridges and flipping mattresses, for some family members it means overhauling their diet most likely beginning with a detox for a 'kick start'.

As I mentioned a while back I had a yukky bout of gastritis which my doctor hypothesised might have been due to my highly acidic diet (read: sweets, grains & starches). In my attempt to try to eat more alkaline I discovered that my father and my father-in-law were both attempting to also eat alkaline (albeit to a much higher extent than I - sugar and flour, we shall never part).

For them this included a mother load of vegetables, fruits, green drinks, certain minerals and tonics. Maybe in the future I might show their devotion to truly 'cleanse' my body, but in the mean time, I will stick to eating fewer sweets, and attempt to implement healthy meals/drinks such as this smoothie.
ease: 5/5.
prep time: 5mins.
total: 5mins.

taste: 3/5. As the smoothie was hot from the tea I added some ice cubes to cool it down quickly and it made it a little watery so hubby didn't like it at all.
If you have time I suggest putting it in the fridge to cool rather than using ice cubes so you don't lose the flavour and texture.
The chamomile is the main flavour in this followed by the subtle peach before the strong ginger comes through. It was nice, but too much like a tonic than a smoothie for me (plus Ryan won't drink it again).

would I make it again: No.

recipe: Chamomile, peach & ginger smoothie - from delicious. - February 2005, Page 62

Fruity breakfast eggflip

Pockets of french rose pink, periwinkle and heliotrope blooms border the dull cement pavement, offering splashes of saturated vibrancy.

Walking the dog is one of my favourite activities, especially on warmer days with subtle winds. Normally I chat idly to my husband but today I brought my camera along to photograph the plethora of colourful, textural plants of each neighbours gardens. I am lucky to live in a leafy suburb alongside people who value nature and strive to create beautiful and mostly native gardens.

Apart from the aesthetic appeal, having so much flora and fauna attracts a multitude of birds, all of which I love to watch as they burrow in between leaves and play tag with each other, deftly soaring in between branches.

It is the early dawns and lingering twilight that I love most about the warmer weather. Spring has managed to occupy the sun that little bit longer, allowing us to eat our supper just before the darkness descends. Another warmer day results in a cooling smoothie enjoyed outdoors.

Yoshi loves a smoothie.

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

taste: 3.5/5. This was quite sweet for me, very fruity with a nice hint of nutmeg. Blueberries are the strongest flavour.
I made the following adjustments:

• increased the frozen blueberries to 1/3cup
• used 1 frozen banana
• 1 dried fig
• substituted oat bran for oats
• used 1 cup milk and 1 cup soy milk

would I make it again: No.

recipe: Fruity Breakfast Eggflip