Poached eggs on challah with pecorino and pesto

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

P.G. Woodhouse

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

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

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


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

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

would I make it again: Yes.


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

Jamie Oliver's chorizo & tomato salad

My days seem to be getting longer. 

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

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

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


taste: 4/5. Rather tasty.

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

would I make it again: Yes.

Mascarpone pancakes with mango & blueberries

Mornings filled with the melodical babblings of a curiously exuberant 5month old little girl and the rustling of papers crammed into laptop bags are the sounds that begin each weekday.

My husband chews hastily on toast whilst tickling our daughter's feet and grabbing his car keys, in moments he is out the door and I am left to split my day between playing, feeding, cleaning and cooking until his evening return. Six days a week, breakfast is a speedy blur eaten on the fly. But on sweetly slothful Sundays, breakfast is lingered over and most often lavish and bountiful, occasionally stretching it's greedy arms towards lunch's hour.

Whilst I like to experiment with different types of breakfast fare, Sunday seems to beckon pancakes like mice to the Pied Piper; it's almost become a permanent fixture. Luckily, there seem to be as many variations of this breakfast cake as there are flowers in my yard.


Do you like to try new pancake recipes, or are there a handful that you are loyal to?

ease: 5/5.
prep time: 7mins.
cooking time: 12mins.
total: 19mins.


taste: 4.5/5. Good Golly Miss Holly, these might be the fluffiest pancakes yet.

Even on their own, these pancakes were delicious; I polished off the entire lot before lunch. The texture was fantastic with a fluffy and soft center kissed by the vanilla sweetness and creamy mascarpone. You could top the with anything, I opted for fresh fruit, raspberries or strawberries would be marvelous I am sure.

These will definitely become my go-to plain pancakes.

would I make it again: Yes.


recipe: http://alejandraowens.wordpress.com/2010/03/22/mascarpone-pancakes-with-lemon-curd-and-blueberries/

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

Pork with strawberry balsamic sauce

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

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

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

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

taste: 4/5.  Hit with the hubby.

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

would I make it again: Yes.


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

Egg in the basket

Some mornings find me with fresh eyes and a spring in my step, others have to beat through the cobweb of sleep with fists of savage sunshine and splashes of water so cold that I can feel each pore contract with a shiver. Today I was not only woken by sharp rays of light but also by my child's tiny hands as they kindly, and exuberantly, slapped me awake...and then slapped me some more for good measure. It's days like these I need a 'pick-me-up' breakfast; something cheerful, filling and most of all EASY.

My great-grandmother hailed from Britain, and this meal was something she made for my mother, and in turn, what my mother made for me. We refer to it as Egg in the basket, but I think it's more commonly known as Egg in a hole. I attempted to use my artistic licence by creating a heart-shaped hole, however my generously sized eggs overflowed and hid the heart beneath their egg-white hems.

To make this simple dish a little more 'top drawer', I sprinkled it with truffle salt which is, in my opinion, truly meant to be paired with the humble egg.

(For a gluten-free dish use gluten-free bread, pictured above is wholemeal sourdough spelt).

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... 

Zucchini with herbs & goat's cheese

Too many moons have passed since my last post, and this time a tiny child is not to blame. After two faithful years my trusty laptop began to struggle with the vigorous tasks of photo and video editing. Programs like Photoshop and Vimeo became too much to bear so I had to say my farewell and welcome a new addition to my life. Whilst I was methodically searching the online marketplace my darling husband was doing the same and surprised me with an early birthday gift. To his credit my new black beauty (yes, I decided to name it after my favourite dessert, la bete noire) not only satisfied my 'specs' criteria but actually exceeded them, and despite its heaviness (just over 4kg, but with my newly acquired mummy arm-strength, it's fine with me) I am head over heels in love with it. What sold me? I was running actions that would cause my former-laptop to crash in one second! Click and hey presto, action complete. Ah, twas love at first edit...

So once again I will hopefully be back to my regular weekly posts. I am also contemplating spending more time on the photography-styling aspect, but of course, that depends on whether baby permits. In the mean time, please enjoy this easy, summer side dish in which the humble zucchini stars. I forgot to measure whilst throwing it together so the recipe is more like a 'guideline', feel free to ad lib :)

ease: 4.5/5.
prep time: 8mins.
cooking time: 10mins.
total: 18mins.

taste: 4/5. Best way to get zucchini into the husband.

The zucchini in this dish is a mere whisper on a breeze, so even those who object to its subtle taste should find no reason to grumble here. The creamy goat's cheese offers tangy-ness to the sweetness of the garlic, coolness of the mint and grassy anise of the dill. Hubby actually requests this side dish.
If you'd like some crunch I recommend adding toasted pine nuts.

would I make it again: Yes.

Cherry tomato pizza margherita

and her smile brings light to even the darkest corner...

I have become a 'collector' of sorts; not of winged creatures nor paper stamps, but of my child's smiles. Their worth is un-quantifiable and their effect undeniably enigmatic, as somehow, despite even the roughest colic-riddled night, one brief grin from her in the morning when I awake seems to pale every frustration in comparison. I fear, I truly would forgive her anything for the price of a single smile.

My days literally revolve around my daughter, she has become the Sun to my Earth and I have barely a moment betwixt to do anything other than cater to her whims. I did however find myself with the tiniest slice and relished the chance to visit my lonely kitchen covered in a dust of neglect. I can't tell you how wonderful it felt to be dicing tomatoes and plucking leaves of emerald basil whilst fragments of spring sunshine fell upon my shoulders. And as this recipe only took ten minutes of my time I soon had my little one back in my arms, bestowing upon me more of those precious smiles.

ease: 5/5.
prep time: 10mins.
cooking time: 15 (I used a storebought base).
total: 25mins.

taste: 4/5. Best margherita I have had.
I love pizza. And just like the Teenage Mutant Ninja Turtles my favourite pizza is a cheese pizza (or as we call them down under, Margheritas). To me, nothing beats cheese and tomatoes with a hint of herb on a bread base. This recipe takes it up a notch.

The tart sweetness of the cherry tomatoes and garlic (which I cooked with the tomatoes to soften its bite) works beautifully with the gorgeous aniseed-hit from the fennel seed, fiery chili pepper, fragrant basil and finally the salty, stringy cheese. I served mine atop a gluten-free base (storebought to save time), but I imagine it would be even better on a homemade one. I loved this so much I was death-staring my husband like a hungry dog whilst he was eating his last piece.

I only had 250g of cherry tomatoes and it wasn't enough, the recipe calls for 350g which sounds about right. I would double the garlic though.

would I make it again: Yes.


recipe: http://www.epicurious.com/recipes/food/views/Cherry-Tomato-Pizza-Margherita-357889

Orange chocolate muffins

There are times that call for darkness; not the kind where monsters lurk or the corners of your mind where you do not tread, but the sultry darkness of chocolate. Times when the saccharine sweetness of white and the caramel child-friendly milk will not do. In those moments it is those squares of deep mahogany, all crimson robes and heady wine, that call to you. In mere seconds you find your fingers gently snapping off a shard, your tips already tinged with melted cocoa as you place it softly upon your tongue where it begins its enigmatic melody within your mouth, causing you to swoon and dream of dancing by firelight under an indigo moon.

Today, I indulged my 'dark side'.

ease: 5/5.
prep time: 10mins.
cooking time: 18mins.
total: 28mins.

taste: 4/5. Vibrant orange and seductive dark chocolate - need I say more?

The fragrant bittersweet of the orange zest paired beautifully with the dusky bittersweetness of the chocolate, together they only amplified each other's flavours more.

would I make it again: Yes.

recipe: http://cupcakemuffin.blogspot.com/2011/05/chocolate-chunk-orange-muffins.html

Lemon buttermilk pancakes with blackberry syrup

 

"I'd like Winter if it had more days like this."

Those are the words my husband sighed as he closed his eyes and lifted his head toward the sunshine. Despite dwelling deep within Winter's embrace we have been blessed this week with enough intervals of sun-drenched blue-bird skies to forgive the stretches of pewter-cloud rainfalls.
There is something about an unexpected sunny day that makes you cherish it that little bit more. It lifts your spirits and bestows a much needed energy refill allowing you to accomplish what you wish with a spring in your step. I was not the only one who threw open doors and banished the slumbering dust from their home today, but I was perhaps the only one who was luckily enough to taste these lovely pancakes this morning, fit for a day like today.

Lemon buttermilk pancakes with blackberry syrup
adapted from here

Makes 7 small pancakes.

Lemon pancakes:
1 egg
1 cup flour
1 tbs sugar
zest of 1/2 lemon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Blackberry syrup:
1 cup frozen blackberries
1/4cup sugar
1 tsp lemon juice
1/4 cup water

In a large bowl, combine the flour, sugar, baking powder, baking soda, lemon zest and salt. Add the egg and buttermilk. 
Heat a nonstick pan over medium heat with a little butter.  Add 1/3 cup of batter to the pan and cook a few minutes on both sides, until just lightly golden brown. 

Meanwhile, combine blackberries, sugar, lemon juice and water in a small saucepan and bring to a simmer over medium heat, cook until syrup reduces to desired consistency. Syrup will thicken upon cooling.

ease: 5/5.
prep time: 5mins.
cooking time: 15mins to make all pancakes.
total: 20mins.

taste: 4/5. Sunshine for your tastebuds.

The fluffy citron-hued pancakes filled with the summery sharpness of lemons pair beautifully alongside the wine-coloured blackberries bursting with rubicund berry sweetness.

would I make it again: Yes.

recipe: http://pinchofyum.com/post/6245716909/lemon-pancakes-blackberry-syrup

Orange, cinnamon & yoghurt pancakes

As the Starks of Winterfell would say, 'Winter Is Coming.'

Winter's scent of moist soil and wet pavement has already begun to fill the dampened air, taking colour from our cheeks to lend it to the tip of our chilled noses. Scarves are coiled and tucked beneath upturned collars in an effort to make ourselves airtight and safeguard our warmth. Most days bring at least a drizzle of rain, making hair strands glisten with watery crystals. In spite of the bitter weather, my husband and I still venture out to move our legs and discover our surrounds. Each walk reveals something new, our most frequent one divulged a magical patch of fairy-esque toadstools, their cherry-red caps spotted snow white standing apart from the emerald grass and decaying leaves of Autumn's shedding; it was one of our best discoveries. I am sure we will continue our walks far into Winter's depth as our braving of the cold only makes coming home that much sweeter; like stepping into a cosy embrace.

Whilst Winter might be looming on my doorstep, within my dwelling I fight off frostbite with foods that remind me of sunny days and balmy breezes. For me, the bold sun-drenched colour of oranges along with their fresh citrus kick full of life and zest never fails to rouse me from a Wintry slumber.

ease: 5/5.
prep time: 5mins.
cooking time: 6mins each.
total: 17mins.

taste: 4/5. A stroll down Summer's lane.

These pancakes were delicious. I adored the tang of the yoghurt with the bright citrusy hit of orange that made these pancakes feel Summery. I also added a dash of cinnamon for some extra spice.


would I make it again: Yes.


recipes: http://www.minnesotamonthly.com/media/Blogs/Dear-Dara/March-2011/FreshTartSteph-Recipe-Orange-Yogurt-Pancakes/

Porridge with poached apricots, honey & creme fraiche

"in omnibus requiem quaesivi, et nusquam inveni nisi in angulo cum libro" 

Translation: Everywhere I have searched for peace and nowhere found it, except in a corner with a book

The pleasure of a good book is immeasurable to me. Getting lost within its pages whilst losing all concept of time is truly transporting and blissful. Most of my leisure time is spent exploring worlds within paper pages and black ink. Sometimes, however, I prefer something more visually tantalising such as a film or my favourite type of television program, a cooking show.

I had the serendipity of stumbling unto an episode of The Delicious Miss Dahl and became compeltely besotted with her adorable charm and quirky cooking. I particularly adored when she would read a quote from a book whilst sampling the products of her labour. I immediately asked my husband to obtain the other episodes and was crestfallen to learn that it had been prematurely cancelled and only a handful of episodes were made. This sadness was brief however, when I learned she had also penned a cookbook. A hasty trip to the library and I was back home, book in hand and a smile upon my face.

Needless to say her cookbook was a wonderful read, and I do mean read, as she not only spoke of her life but each seasonal recipe contained a snippet of her thoughts or humorous suggestions, such as "If its a rowdy sort of breakfast, you could also add some rum." Her words, and the gorgeous photography, were truly a delight.

Porridge with poached apricots & creme fraiche
adapted from Miss Dahl's Voluptuous Delights by Sophie Dahl
serves 2

1 cup oats
2 cups milk
1/2cup water
1/2 cup orange juice
handful of apricots
1 cinnamon stick
3tbs creme fraiche
2tbs honey

Combine oats, water and milk over low-medium heat and cook for 10mins or until oats are soft.
Meanwhile, simmer apricots in orange juice with cinnamon stick in a small saucepan for 5mins or until plump.
Pour porridge into two bowls, top with apricots, a dollop of creme fraiche and a drizzle of honey.

ease: 4.5/5.
prep time: 5mins.
cooking time: 10mins.
total: 15mins.

taste: 3.5/5. Too luxurious for me, but not for my other half.

Whilst I found the luscious creme fraiche and sweet, syrupy apricots too heavy to eat first thing in the morning, R thoroughly enjoyed it. Flavour-wise, the creamy oats pair wonderfully with the slightly tart but sweetly rounded plump apricots, hint of spicy cinnamon and rich, tangy creme fraiche.

would I make it again: No - it was all a bit too heavy for me, but for those who like to indulge, dig in.

Ginger, coconut & ricotta pancakes with banana & honeycomb

I lazily awoke to the chimes of the Church bells, echoing through the trees to remind all those who heard that this morning belonged to Sunday. It wouldn't be long before the sounds of bicycle bells and children's laughter filled the streets or the whir of a lawn mower began; for a supposed day of rest everyone seems to be up to something.

For me, Sundays are Pancake Days. My morning begins later than most; I won't rise on a Sunday until the Sun has been up for at least a few hours, sending its golden arms throughout my home to dust even the coolest of corners with dazzling warmth. After a mini facial and stretch session to rival that of a cat's, I saunter into the kitchen, putting the water on to boil as I unhurriedly gather my pancake ingredients. With a few tips of the hand, whirls of the whisk and melting of butter, I happily spoon unctuous oatmeal-coloured dollops into the pan and serenely sip my cup of tea whilst I listen to them sizzle softly as I gaze out the kitchen window to watch the leaves quiver in the wind.

With the final pancake placed atop its tower, adorned with its necklace of creamy banana slices and its gleaming honeyed crown, I call out to my husband to awake from his lengthened slumber - his breakfast awaits.

Ginger, coconut & ricotta pancakes
serves 2-3, makes 6 pancakes

1 cup wholemeal spelt flour
1.5tsp ground ginger
2tsp baking powder
2tbs caster sugar
1/2 cup decimated coconut
2 eggs
200g ricotta
1.25 cup milk (add more if mixture is too thick).
1tsp vanilla extract

fresh banana and honeycomb to serve

Sift the flour, baking powder, ginger & sugar into a bowl. Stir in the cocounte and make a well int he center. Add the combined eggs, ricotta and milk. Mix until smooth.

Heat a frying pan over a low heat and grease lightly with a little butter. Pour 1/3cup of batter into the pan and swirl gently to create an even pancake. Cook until bubbles appear on the surface, then flip and cook for another minute or until golden. Repeat to use up batter.

Stack three pancakes onto each plate and top with sliced banana and honey.

ease: 4.5/5.
prep time: 5mins.
cooking time: 15mins to cook 6 pancakes.
total: 20mins.

taste: 4/5. Fluffy dreams, with a hint of the tropical and touch of spice.

In the photo above, I used regular flour as I was all out of wholemeal spelt, but they are lovely with either flour. I wasn't sure whether I would enjoy the ricotta cakes paired with warm ginger and chewy coconut, but I was pleasantly surprised. When topped with fresh banana and sweet honeycomb, these pancakes are rather delicious in an unexpected way. 

would I make it again: Yes.

Smoked salmon, bread & avocado salad

Tired of being held prisoner by the unseasonably cold weather, we reached for jackets puffed with fleece and insulation whilst thick scarves coiled around our necks in knots and loops. Satisfied that our armour would hold out again the bitter chill of the biting wind and the dampness of the side-walk, we clasped hands and braved the elements.

We marvelled at the first Autumn leaves to let go of their greeness to sashay down to slumber upon the ground and at the silvery remains of a snail's nightly journey recently taken. It wasn't long before we stumbled upon a tiny dandelion meadow, one small patch of grass brimming with downy orbs. Unable to resist, we each plucked one from the soil and made a wish before closing our eyes and parting our lips to blow. Upon opening our eyes we were dismayed to see that each of our stems still contained one achene yet to take flight. So we chose another and tried again but were once more left with a single stubborn seed. So we tried again and again before a touch of dizziness caused us to admit defeat and head home, leaving our wishes un-wished.

After returning home, pink cheeked and rejuvenated, I thought back to our dandelion-endeavour and a new strategy formed in my mind; tomorrow, we would each wish on a flower together, and with our combined breath, I am sure we would succeed in sending each parachute to flight with our wishes.

Smoked salmon, bread and avocado salad
serves 2
adapted from this Donna Hay recipe

1 avocado, quartered
150g smoked salmon slices
200g wild rocket (arugula) leaves
4 slices crusty bread, toasted

red onion dressing:
1/3cup 80ml lemon juice
2 teaspoons caster (superfine) sugar
1/2cup (125ml) olive oil
1/4 red onion, finely chopped
sea salt and cracked black pepper

To make the red onion dressing, place the lemon juice and sugar in a bowl and whisk until the sugar is dissolved. Add the oil, onion, salt and pepper and stir to combine. Set aside.

Divide the trout, rocket, avocado and bread between plates and spoon over the red onion dressing to serve.

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

taste: 4.5/5 - as rated by the husband.

I can't comment on the overall flavour as I am sure the salmon plays a large part. As far as the rest goes, the dressing is lovely, although I find raw onion a touch strong for me, but all in all it's a nice dish.

would I make it again: Yes, since hubby enjoys it so.

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.

Pancetta, sage, ricotta & olive pasta

 

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

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

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

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

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

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

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

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

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

taste: 3/5. Sucker-punch pasta.

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

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

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.

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