Spiced zucchini loaf

The rising sun
Blesses my mind
With joy.
The setting sun
Blesses my heart
With peace.

Sri Chinmoy

I never underestimate the power of the sun on our mood and our sense of well-being. It really is amazing to see the effect sunshine, following days of grey and slate, has on people. It's as if they have become uncovered for the first time after years spent under a dust sheet in an unused room. All of the glum and apathy fall to the floor as they breathe, smile and lift their heads to the sky.

I witnessed such an event yesterday at a friend's son's baptism. The clouds had rolled back and the sun came marching out with baton in hand and a super snappy step to match. Everyone greeted each other with, 'how perfect is the weather today, so beautiful', with a smile beaming from their sun-dazzled cheeks. It made the day just that much more special and joyous. The little man himself enjoyed the sun's kiss on his head and soon forgot the tears from his oil-bath. Like an eraser to a chalk board, all negativity is washed away by golden light.

It seems Winter has allowed Spring to set up one week early - flowers have already begun to bloom, birds have begun their mating dances, and leaden clouds no longer carpet the entire sky. I find that I am making excuses to be outside and feel the warmth tickle the surface of my skin. Even the air feels fresher when drenched in bright-lemon rays. 

As the afternoon approached I decided to bake a treat to accompany a cup of tea and a midday nature-break, which may have lingered past the hour...

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

taste: 4.5/5. This became my catnip.

I will never forget how this loaf made my home smell. The mixture of spicy cinnamon and heady nutmeg combined with that sweetness of bread made my home as inviting as a roaring fire on a frostbitten day - I felt like I was getting a huge aroma-cuddle. Sigh.

The taste was nourishing and deeply satisfying - the spices, the sweetness, the moistness, just everything.

The texture was as perfect as the Winged Victory of Samothrace. The crust became that perfect chewy, slightly crunchy texture which gave way to a super moist but with only a slight large crumb centre.

I liked this so much I made it twice in one week. I made it first with white spelt flour and the second time with wholemeal spelt flour - both were lovely, but the first had a slightly softer centre.

I also increased the cinnamon to 1tsp and the nutmeg to 3/4tsp.

would I make it again: Already have.


recipe: Zucchini bread

Sweet potato, silverbeet & goat’s feta pies

It is a lovely 27C outside with a light breeze filled with ocean scents blowing in from the Mediterranean Sea through the streets of Marseille to the balcony where I sit, gazing at the marina and out towards the blue yonder.

We have eaten Bertillon ice cream beneath the Eiffel Tower, bought ripe peaches from Mister Collignon's fruit shop, lathered our brioche with lavender honey from Provence and danced in the Place de L'Horloge in Avignon to the haunting sounds of a pan flute during their Performing Arts Festival. And now, we rest our aching feet in Marseille before leaving for the Cote D'Azure tomorrow morning for sun, sand and self-indulgence.

Til my feet are back in Melbourne, here is a post to tide you over.

(Apologies for any spelling errors, my husband has no spell check on his computer and I must admit, I have let my spelling skills slacken with years of its use).
ease: 3.5/5.
prep time: 2hours (includes chilling - make filling whilst pastry chills).
cooking time: 25mins.
total: 2 hours & 25mins.

taste: 4/5 - delicious parcels of goodness.

I adored was enamoured with this pastry. It had the perfect texture for this pie and was an excellent base for the fillings. The tart itself was a mixture of sweet, salty, creamy, tangy and smooth - great balance of flavours. As usual I added more garlic and goat's cheese (I always use the same one - Meredith's Dairy goat's cheese in olive oil it also has pepper and thyme in it, if you 're from Australia I am sure you are familiar with it) - this cheese pleases all palates, thought it was worth a mention since I've used it for every goat's cheese dish on here, and as you know, the flavour and texture of a dish changes depending on which cheese you use, (and in case you were wondering, I am not affliated with any company, I buy every product on my own dime, or sometimes my husband's ;).

The only thing I would change would be to use less sweet potato as there was quite a lot and it skews it too far to the 'sweet side' for me.

would I make it again: Yes.


recipe: Sweet potato, silverbeet and goat’s feta pies

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

Pomegranate, cucumber, feta & mint salad

Do Not Disturb.

If you could read my thoughts, that would be orbiting around me in neon lights like Saturn's belt. No subtle pastels or Miss Universe sashes, just a CLUB X style, in-your-face sign. The phone is on vibrate, so don't bother callin' either because as the GaGa would put it, I'm kinda biz-ay...doing crap all.
That's right folks, today I am doing neither housework, paid work, errand work or even brain work (apart from typing these few words). I have two weeks worth of tv shows lined up and mugs of tea to drink during and I do not wish to be disturbed.

All was going well until hunger managed to knock on my tummy door persistently enough halfway through finding out Castiel is now human (wtf?) to get me off my bottom and into the kitchen. I had three decent looking guys to get back to in my living room so I wanted something quick, yet tasty and satisfying. This salad was exactly that....as were Dean, Sam and Cas...


Pomegranate, Feta, Cucumber & Mint Salad
serves 4 - 6

    * 2 pomegranates
    * 200g feta
    * 2 Lebanese cucumbers, diced small
    * 1/3 cup mint leaves, roughly chopped
    * 2 tsp sumac
    * 1 tbsp red wine vinegar
    * 3 tbsp extra-virgin
    * olive oil
    * Salt

Break open pomegranates and remove seeds (I like to whack mine with a rolling pin). Crumble feta (I prefer to use creamy Greek) into largish pieces. Combine seeds, feta, cucumbers, onion and herbs in a large bowl.

When ready to serve add the sumac, vinegar, oil and salt and toss to combine. Best served cold.

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

taste: 4/5. Never a dull mouthfull.

I knew from the ingredient list alone I would love this. (Side note: how much does that green plate NOT go well with the salad, this is what happens when you rush things, live and learn).

The first taste I got was the cool, crunchy cucumber flecked with salt bathed in the lemony-dressing. Then came the creamy, tangy goat's cheese followed by the juicy, tartly sweet pomegranate rounded off with the refreshing mint. Like the Awesome Foursome, there's no odd ones out. I enjoyed eating it so much I went back for seconds, and my husband's left over firsts.

I omitted the red onion, tomato and corainder from the original recipe.

would I make it again: yes.


recipe: Pomegranate, Feta, Cucumber & Mint Salad

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

Silky butternut squash & parmesan soup

Breathe in.....breathe out....

My mind focuses only on my breath as I lead with my hips into downward dog. Breathe in, breathe out. The hour skipped by so quickly that I felt my feet barely touched the mat. Despite its fleetingness I feel peacefully energised and centred; exactly what I was hoping for. My body slipped into the poses effortlessly, as if it had been waiting patiently for this day to come.
Yoga is something I have always wanted to do, but never did. Fast paced boxing classes or energetic dance classes would always win out, I thought high-energy, calorie-burning exercise would be better for my body. It's only after being told by many that calming activities would benefit me greatly right now that I finally took the long-overdue step. I am glad I did. I needed this change. Yoga helped me to release some of the weight, to breathe again. I didn't realise I had been holding my breath since he passed away; it felt good to exhale some of the pain.

On the way home I stopped past my grandmother's house with the last piece of the pear, ginger & treacle cake. We chatted and she remarked that I looked better. I felt better, I told her. Arriving home I put on my favourite apron, played the Amelie soundtrack (my cooking music) and began to make something to feed my hungry body. As my knife carved into the orange flesh I heard a faint whisper from my tear-stained heart...thank you...

You're welcome.

ease: 5/5.
prep time: 5mins.
cooking time: 50mins.
total: 55mins.

taste: 4.5/5. Simple and splendid - it's squash-tastic.

As far as butternut squash or pumpkin soups go, this is my favourite. The fact that it's so easy to make and uses so few ingredients just adds to its appeal.
The soup has a gorgeous silky texture, but as I prefer my soups a little thicker, I increased the butternut by 40% the next time I made it as you can see in the second photo. It was lovely both ways - the latter being slightly sweeter due to the extra caramelised butternut. I'd say my ideal texture lies in the middle, perhaps 20% extra butternut...

The parmesan adds a great cheesy saltiness to the dish without competing with the butter nut- this really is all about the vegetable, as it should be.

The sweating stage took around 15mins for me, rather than 5mins. 

would I make it again: Yes, I have already made it twice, I can see it will become a cold-weather staple.

recipe: Silky butternut squash & parmesan soup

Butternut pumpkin risotto with walnuts & sage

The mornings shift ever so slightly further into shades of grey.

The light that softly shakes the sleepy-webs from my eyes is now as gentle as a grandmother's fingers, wrapped in silver clouds and morning dew. Although it's long after dawn, that pre-dawn stillness fills the room, the light barely seeping in through the cracks, my husband still sleeping - only the harsh summer sun with it's drums and symbols can wake him with its morning raucous.

I finally feel that Autumn has settled in, shaken the trees and washed down the earth as it settles into its armchair, and exhales a fresh breeze. Today, I pulled on my cable knit cardigan, brushing it against my cheek as I buried my head within its collar like a turtle into its shell. I feel as if the world stops spinning for these three short months, and I can finally plant my feet and breathe.

I also love that my body craves comforting, nourishing and satisfying food - all warmth and substance. To me, butternut pumpkin risotto is Autumn-food personified.

ease: 4/5. Multiple steps and time intensive.
prep time: 30mins to make puree, walnuts and get ingredients ready.
cooking time: 35mins.
total: 1hour & 5mins.

taste: 4.5/5. You butter-nut skip making this dish.

I had a good feeling about this dish from the ingredients and pictures along, and my gut instinct was right: absolutely delicious and interesting dish.

The sweet butternut pumpkin plays wonderfully with the aromatic sage, salty Parmesan and crunchy walnuts.
The rice itself has that beautiful al dente texture and the perfect amount of creaminess and sauce. I don't want to smother you with adjectives and superlatives so I'll be succinct - this is a very yummy risotto, and you would be wise to try it.

I kept everything pretty much as is, except I added an extra 2tbs of pumpkin puree to the risotto. Next time I would also add more sugar and less salt to the walnuts. Also, there is no need to season the risotto once done, it was already perfect. 

would I make it again: Yes, this very week.

recipe: Pumpkin risotto

Baby carrots with labne & herb salad

A short post for a side dish.

I love side dishes; if a restaurant has not one appetising main, I have more than once happily substituted it with two or more side dishes. You have your usual potato-type dish, but I felt like something with a little more pizzazz and character - not to mention a little more nutriontal value also.

Carrots - well, to be precise, cooked carrots, are something I have only just begun to eat and I am voraciously trying to find recipes that end up being eaten by both myself and my husband. This one not only sounded tasty, but looked exciting and delicious.

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

taste: 4/5. Fun to eat.

The combination of flavours was wonderful. I excluded Parsley, as I personally feel Parsley doesn't play well with others and masks every other flavour with its own. The dill and mint added freshness and vitality to the sweet caramelised carrots with their shawl of fennel. Put this together with the zing of the vinegar (I just used Sherry vinegar as I didn't have Pedro Ximenez on hand) and the cool, tang of the labne and you have a winning dish.

Personally, I would have preferred the carrots hotter, rather than letting them cool down as much as written. I say, serve them as soon as the dressing is ready to be poured over their orange bodies.

would I make it again: Yes.


recipe: Baby carrots with labne & herb salad

Fennel, onion & goat's cheese tarts

This week has been quite the Twilight episode.

If you live in Australia, you no doubt heard about Melbourne's exciting encounter with a super cell storm - I, like almost all Melbournians, have never seen anything quite like it. I was fortunate enough to get home a mere five minutes before the skies turned a midnight black and everything became silent - and not that 'all is calm, all is right' silent, that eerie 'something terrible is a-comin' silent. It wasn't long before a strange helicopter whirring sound enveloped everything and then BAM. A huge ball of ice hits the kitchen window. BAM. Another smashes into the roof. BAM. BAM. BAM. BAM. BAM. You get the picture. Most of the hail was passion-fruit-sized and it's destructive fury was indescribable.

The entire CBD was in knee deep water and snow, every street closed down, every tunnel and most highways. Large building roofs collapsed, shopping centres flooded and it even began to rain inside cinemas. It took over 10 hours before people could drive home, if their cars hadn't washed away or been punch-holed that is. Truly freaky stuff.

Well that was on Saturday, and it's now blue skies and sunshine all the way. You gotta give Melbourne Weather a hand, he keeps it fresh.

ease: 5/5.
prep time: 1 hour (includes chilling time).
cooking time: 30mins.
total: 1hour & 30mins.

taste: 4/5. Crusterific!

Surprisingly, what I loved most about this dish, was it's perfect crust. I don't think I will use any other for savoury tarts from now on it was that great.

The filling is subtle, I was actually hoping for a stronger aniseed flavour from the fennel, but it strolled modestly with the onion and egg filling, all taking equal flavour portions. The goat's cheese should be mild, I went for a slightly more pungent one and it added too much bitterness to this delicate tart - something creamy and slightly salty would be perfect. Hubby loved this more than I did.

would I make it again: Yes.


recipe: Fennel, onion & goat's cheese tarts

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

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.

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

Grilled vegetable burger

Short post today as I have too many other things to cook!

Grilled vegetable burger
adapted from Donna Hay Magazine
change amounts to suit serving size

eggplant slices (I bought some pre-grilled from a deli)
tomatoes (I used semi dried tomatoes)
haloumi
onion, sliced
olive oil
baby spinach
burger buns
1tbs harissa paste
4tbs mayonnaise

Heat oil in pan and cook sliced onion over medium heat until caramelised put semi dried tomatoes and eggplant sliced in pan to warm up. Set aside. Brush haloumi with olive oil and fry in pan until golden, should only take a few minutes.
Meanwhile, brush split burger buns with oil and place under griller until browned on top.
Mix harissa paste and mayonnaise together until combined, spread over burger buns. Top one bun with baby spinach, grilled eggplant, semi dried tomatoes, haloumi and caramelised onions then top with other half of bun. Serve with extra baby spinach drizzled with balsamic vinegar.

ease: 5/5.
prep time: 20mins to do onions and assemble burger (if you grill your eggplant and roast your tomatoes it may take longer).
total: 20mins.

taste: 4.5/5. Super tasty, Ryan even loved it despite the lack of meat. Great flavours.

would I make it again: Yes.

Harissa chicken & sweet potato with baby spinach & tzatziki

Short and sweet today as I am absolutely exhausted from moving all weekend. Good news is that my husband only has a few boxes left to sort on Monday, but other than that everything is ready for running the store come Monday.


Harissa chicken & sweet potato with baby spinach & tzatziki
adapted from Donna Hay No Time To Cook
serves 2

4 chicken thighs, de-boned
1 sweet potato, sliced to around 3mm thick
2 handfuls baby spinach leaves
3tbs harissa paste
3tbs olive oil
2 tsp sea salt

Combine chicken thighs with 1tbs harissa paste, 1tbs olive oil and 1tsp salt.
Combine sweet potato with 2tbs harissa, 2tbs olive oil and 1tsp salt
Heat grill and grill chicken 15mins or until cooked through and sweet potato around 4mins per side or until semi-soft.
Scatter spinach leaves unto plate and top with chicken and sweet potato, serve with a dollop of tzatziki.

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

taste: 4.5/5. Great flavour for a super easy and quick meal. The slightly wilted spinach leaves give way to sweet but spicy sweet potato and succulent chicken, the heat is then soothed by the tangy, creamy tzatiki. The simple, clean flavours go together beautifully in this healthy dinner.

would I make it again: Yes.

Savory Parmesan pain perdu with poached egg & greens

Results are in: I had gastritis and low iron. Good news is my voracious appetite is back and my tummy no longer hurts when I eat. So of course I have lined up some tempting sweets for this week, but I shall start off with a savoury, filling breakfast.


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

taste: 3.5/5. The egg was at the forefront in terms of taste. The runny yolk gave way to bitey, acidic vinegar with bitter greens, whilst the crunchy and soft cheesy bread came in last. Overall this was nice, nothing super special though, but nothing wrong with it.

would I make it again: No.

recipe: Savoury parmesan pain perdu with poached eggs

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

Potato & parmesan soup with parsley pesto

Winter would not be right without potato soup.

I love soup. As a child I especially loved my mother's potato and leek soup which came a close second to my grandmother's Faki (lentil soup). The upside of potato soup is that it is luxuriously smooth and a blessing when your teeth are painfully tender from yet another tightening of metallic braces. I've made quite a lot of different potato soups, some lovely, some a little boring.
What caught my eye with this recipe was the addition of Parmesan as well as a parsley pesto.

Even my soup-hating husband will try a bowl of potato soup so here's another one.

ease: 4.5/5. I hate peeling and grating.
prep time: 18mins (to get soup on the stove and to make the pesto).
cooking time: 25mins.
total: 42mins.

taste: 3/5. Hubby rated it a 3.5 but it was much too thin for me. I would reduce the milk by at least 250-500ml as it makes the soup powdery and water thin. Thankfully the parsley pesto thickened it up a bit and added much needed flavour. The Parmesan was lost in the soup but came through the pesto really sharp and salty. DO NOT eat it without the pesto, it would be boring. This easily serves 6.

would I make it again: No - I've made nicer potato soups.

recipe: Potato & parmesan soup with parsley pesto from donna hay magazine, entertaining, issue 46

Savoury tomato bread pudding with basil cream

Logophile: LAW-guh-fahyl; noun:
A lover of words.

Nose deep in paperback books, with a hot chocolate or some other nondescript saccharine snack in one hand, was how I spent most of my childhood. I only ever used barbie dolls to act out scenes I'd read or written myself. My passion for reading helped me greatly in school, and now it is my favourite solitary indulgence, although I imagine I will love it even more as an activity shared with my children at bed time, or any time for that matter.

I must credit my mother for sparking my interest in literature. I looked forward to bedtime with the utmost ferventness. It would signal being tucked into bed with my mother picking a book from the shelf. My mother is a wonderful storyteller; her ability to portray each characters voice and inject absolute magic into each word delighted my imagination and was my favourite childhood experience. It wasn't long before I learned to read and set off on journeys myself, whether it was eating Moonface's delectable Honey Snap biscuits up in the Magic Faraway Tree or visiting the word marketplace in Dictionopolis from one of my absolute favourites, The Phantom Tollbooth.

I would also search out new words in the dictionary, adding them to my textual treasure chest. Instead of digging through endless pages, I get one new word emailed to me each day, just to get my fix.

My passion for food has also led me to discover new names for new ingredients never tasted. I remember 'Balsamic' was something I had not heard of until my teenage years when I tried it at an Italian cafe, needless to say I was hooked on the first bite. And whilst my husband had tried Balsamic Vinegar when we met, he had never tried it reduced, which we both prefer. There is just something about that sweetness with a large acidic kick that takes some meals above ordinary into wonderful. Especially when paired with its best friends tomato, bread and basil. An absolutely awesome foursome ;).


ease: 4.5/5.
prep time: 15mins.
cooking time: 1hour (includes 45mins resting period, which is when I made the basil cream).
total: 1hour & 15mins.

taste: 3.5/5. I had high hopes for these little orange-red pudding which is maybe why they let me down a little in taste. The puddings needed another 10mins as I used normal muffin tins.

They were extremely soft and spongy. The first flavour you get is the sweet, vinegary balsamic (I highly recommend using a reduction/glaze as it is the only sweetness in this dish) followed by the incredibly strong thyme and basil cream and finally the tart, bitter tomato pudding. I would have loved some crunch as it is all incredibly mushy and soft, perhaps staler bread would have been better. It was lovely, but with that classic flavour combination I expected more, the bread could definitely use a little more tomato flavour. Perhaps a tomato tart tatin with the basil and balsamic accompaniments would have been better - with some goats cheese thrown in for good measure.
would I make it again: No - nothing special.

recipe: Savoury tomato & bread pudding with basil cream

Baby BLT breakfast sandwich amuse-bouche

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

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

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

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

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

I used a store bought balsamic reduction glaze.

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

recipe: Baby BLT breakfast sandwich amuse-bouche

French toast with bacon & maple syrup

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

by John Howard

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

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

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

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

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

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

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

recipe: French toast with bacon and maple syrup