Bugs Bunny pasta

It seems the time has come again

for things that frighten boys and men

Of ghosts and ghouls and witches brooms

to leave the comfort of their tombs

As Jack O Lanterns light the way

and all things creepy come to play

Grab your friend and hold on tight

All Hallows' Eve begins tonight

Although I live 'down under', Halloween seems to excite my inner child who revelled in all things spooky and slightly macabre growing up. Whilst my fellow school mates idolised Britney Spears, it was Wednesday Adams whom I felt a kinship with. Beetlejuice, Buffy and Jack Skellington were my peeps. So despite the lack of pumpkins on doorsteps and door-knockers in costume, I still wanted to get in on the action and contribute something 'orange' for this occasion. And although not necessarily spooky, mention cooked carrots to a child and I'm sure they'll be frightened :)

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

taste: 4/5. Carrot-tastic!

When I was no higher than a hip bone twas true that I detested any form of cooked carrots. Perhaps if I had been given this dish my carrot-loathing would have been halted far earlier than the age of twenty-two...

I loved this dish. It was tasty with a lovely balance of sweet, salty and savoury (although I may have added a little too much thyme the second time around, don't be too liberal with this fragrant herb). Both adults and children alike loved it. As always, I would increasing the topping-to-pasta ratio, as it's always best to have more than less. I also found that this worked with some pasta shapes better than others. Penne wasn't as great as farfalle or even macaroni.

would I make it again: Yes.


recipe: Bugs Bunny pasta

Browned butter pizookie

My eyes slowly fluttered open, casting a hazy glance towards the clock. Upon seeing a 5 I allowed my lids to close and drifted off into a dreamless, heavy sleep. A little too heavy. The next time I glanced at my clock it read eleven. ELEVEN. I jumped out of bed faster than Superman and managed to get ready, vacuum the house AND make two dozen cookies in less than an hour. Pretty decent indeed.

The first stop was a friend's house where I spent hours laughing with them and smiling incessantly at their 8month old son (it amazes me how genuine and pure babie's smiles are) whilst sipping Chamomile tea and munching on said-24-chocolate chip cookies.

The second stop was a quick visit to my mother-in-law for a chat, a few games of Angry Birds and a another cup of tea.

Then it was a pit-stop at home for a dress change before heading out to meet my family at a local Thai restaurant for my Grandmother's 73rd birthday where we chowed down on Sweet & Sour Pork, Pad Pak and super delicious banana fritters and sticky black rice puddings.

Despite our super packed day, once we changed into our tracksuit pants and put our feet up I felt like a supper cookie snack, but more than a just cookie. And that's where this recipe came in and more than satisfied that craving. What are some of your post dinner cravings?

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

taste: 4/5. For lovers of cookie-dough deliciousness.

This was sweet and salty with oozy chocolate and fluffy cookie-ness - a ramekin full of soft, fudgy, crumbly, crunchy and oh so very yummy goodness.

Needless to say everyone enjoyed these, though be warned, a small serving still satisfies whilst a larger serving may cause a tummy ache.

would I make it again: Yes.


recipe: Browned butter pizookie

Apple, rhubarb & raspberry crumble

There are a lot of things that were simply meant to be together; chocolate and peanut butter, hot weather and popsicles, Buffy and Angel... And then there's my favourite symbiotic pair; rainy days and baking.

When all the birds hide under leafy canopy's and the rain splashes against every window pain and roof tile, creating pools of rippling water beneath my door step I roll up my sleeves and reach for my apron; it's Bakin' Time.

Apple, rhubarb & raspberry crumble
from Mindfood magazine
serves 6

4 Granny Smith apples, peeled, cored and thickly sliced
½ cup caster sugar
1 cinnamon stick
1 bunch rhubarb, trimmed, cut into 3cm pieces
125g fresh or frozen raspberries
¾ cup crumbled amaretto biscuits
½ cup plain flour
1/3 cup natural almonds, roughly chopped
½ cup brown sugar
¼ tsp ground cinnamon
125g butter, cubed and chilled


Preheat oven to 180C. Lightly grease a 5-cup-capacity ovenproof baking dish (or 4 dishes with ¼ cup capacity each).

Put apple, caster sugar, cinnamon stick and ¼ cup water in a large saucepan over medium heat. Bring to the boil, reduce heat and simmer for 10 minutes. Drain apple. Discard cinnamon stick. Transfer to a large bowl to cool. Combine rhubarb and raspberries with cooled apple. Spoon into baking dish.

Put biscuit, flour, almonds, brown sugar and cinnamon in a large bowl. Using fingertips, rub butter into mixture. Sprinkle crumble mixture over fruit. Bake for 20–25 minutes or until crumble is golden.

Serve with cream or ice-cream.

ease: 4/5.
prep time: 20mins.
cooking time: 20mins.
total: 40mins.

taste: 3.5/5. The three Musketeers of the fruit world!


First to tickle the tastebuds is the politely sweet tang of the rhubarb followed by the homely apple, all comfort and hugs. While these two are getting to know each other raspberry knocks on the door with its vibrant tartness before the sweet, nutty and almond-y crumble comes in.

Needless to say, I enjoyed the combination of the three fruits together, if you prefer a little less tartness than perhaps substituting the rhubarb with strawberries would be lovely. The crumble on the other hand, was ok, but the amaretto biscuits added a flavour I don't like in a crumble topping, a regular oat and brown sugar topping would suit this better. It also needs a little more cinnamon for warmth.

would I make it again: Yes to the fruit combo, no to the crumble topping.

recipe: Apple, rhubarb & raspberry crumble

Fluffy pancakes with roasted peanuts & sesame seeds (Ban chang kuih)

1. High tea at The Peninsula. 2. Traditional Yum Cha. 3. National Day Fireworks. 4. View from Revolving restaurant. 5. Sheraton in Shenzhen. 6. View from The Peak. 7. Taking the ferry from Kowloon to HK Island.

You might be thinking, well, that's not many photos, but that, my friends, is all I took on my whirlwind three-day-stay in Hong Kong.
We were so busy cramming as much into a day, at the sacrifice of sleep, that my mind never rested for a minute to remember my camera. Normally, upon returning home and finding very little photographic evidence of my spontaneous sojourn I would be upset, but alas, I am not. The three days I spent there were frenetically paced, but wonderfully so. I felt our schedule meshed with the culture and activities well. There was this one particular moment, when my husband, myself and two friends were standing in a nightclub elevator where it suddenly hit us that we had been awake for a solid 48 hours, needless to say we spent the next five minutes completely freaking out and sputtering out a million 'OMG's' before we decided we should probably have a quick drink at the bar and then head home before we forgot what our own names were. Good times.

Since arriving home I have been re-familiarising myself with the life and routine I left back here, which has taken a little longer than usual as I left my iPhone in Hong Kong. All of a sudden I had to go back to handwriting shopping lists rather than using an App (and yes, I did leave said shopping list at home and was left standing in each aisle at the supermarket trying to use my very dusty memory skills...).
Whilst I am all for using less technology on a daily basis, there were a few times I found myself making unnecessary trips all because I couldn't call my husband to find out where he was and instead had to drive to each location until I found him - he was back at home, the last place I looked, naturally.

Luckily, my phone was found and shipped back and I am no longer getting out of bed at 5am (my phone is also my beside clock). Having had a better chunk of sleep I awoke at a more decent hour to whip up a batch of pancakes, with an Asian twist.

Have any of you been without a piece of technology and found yourself feeling a little lost?

ease: 4.5/5.
prep time: 2hours.
cooking time: 10mins for two large pancakes.
total: 2 hours & 10mins.

taste: 4/5. Tastier than I thought.

I was a little sceptical at the lack of wetness in this dish, but it was not missed. Hubby was extremely happy with his pancake and loved its different texture and combination of flavours. I doubled the but mixture because I am always greedy with toppings - I loved the nuts but it was a little sweet for me sugar-wise. My pancakes didn't look as fluffy as the ones pictured, but I have a feeling that may have had something to do with the freshness of my baking powder.

would I make it again: Yes.


recipe: fluffy pancake with roasted peanuts and sesame seeds

Warm apple crunch crumble with honey pepper yoghurt

There has been a lot of finger tapping and leg twitching. Perhaps a touch of pacing as well.
You see, I arrived home on Monday, and after the obligatory immediate unpacking and settling in, I was eager to dust off my blogs. Unfortunately, the eagerness only resulted in the hovering of my fingers above the keyboard, unable to decide which letter to press first. I hovered for a good portion of four days waiting for the Inspiration Fairy to come and sprinkled her dust and send my brain into a frenzy of creativity, but all I got was hand cramps. And then I thought, well, you have quite a few posts backed up, waiting only for text, why not post something to give you a little more time until your brain switches itself back on. And so this is my filler post. Never fear, I expect the Inspiration Fairy's flight shall be touching down very soon indeed...

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

taste: 2.5/5. Very perplexing.

I am trying to form words of what this tasted like to me but I've got nothing. It wasn't unpleasant but it wasn't really pleasant either. I could taste each of the inidivdual components without really enjoying them. Instead of melding together and forming a delicious synergy they fell apart and stood around, not really doing anything like a room full of very awkward strangers.


would I make it again: No. But perhaps my taste buds just didn't get it, yours might.


recipe:  Warm apple crunch crumble with honey pepper yoghurt

Regular posts shall be resumed shortly...

Because right now I am in Hong Kong!

Thanks to a local friend we have enjoyed some wonderful Yum Cha, learned how to eat a dumpling the right way and savoured tasty Mandarin food with stunning views of the bay. We have haggled with vendors, bar hopped from Kowloon to Hong Kong island and even watched the National Day Fireworks display a - it has been a busy 48 hours!

There is so much more to do in so little time, and I have a sneaking suspicion I shall develop a craving for Cantonese/Mandarin food upon my return home - Spring Rolls anyone?

White chocolate, honey & goat's milk tarts

I awoke to a lilac glow gracefully stretching her ballerina legs through the part in the curtain. Only the corner of the room shimmered in the pre-dawn light, the rest remained untouched in their sullen grey. I rubbed the dream-sleep from my eyes and deftly snatched my phone, I have always been able to transition from sleep to a functional waking state within seconds of my awakening, unlike my husband who remains in a hazy trance until lunch time...

The clock flashed 6:03am, nine minutes until dawn was expected to arrive. I turned to my beloved, his mouth slightly open, his face frozen in a dream somewhere, some-place. It's wonderful to watch people in this restful state, between worlds, the seriousness and weight of being an adult hidden away. I always stare in wonder at how innocent and child-like my husband seems when he slumbers. I almost prefer him this way...

I touched his face tenderly with the back of my index finger, tracing the contour of his cheek bone. His eyelashes fluttered briefly from my caress but it did not interrupt his repose. I slid out of the bed and slipped on my robe to stop the morning chill from piercing my warmth with its cold tendrils. After feeding the birds, who seemed to have risen even earlier than I, most likely in their quest to catch the worm, I searched for something to make my husband. I wanted it to be akin to dreaming, to make his transition to alertness gentler. If I had to choose a food that symbolised the Land of Nod it would have to be milk and honey; as comforting as sleep's embrace.

The image of this dish alone spoke softly of children's dreams and feather-light kisses. And so this is what my dearest awoke to...

ease: 4/5.
prep time: 1 hour & 30mins.
cooking time: 35mins.
total: 2 hours & 5mins.

taste: 3/5. For the sweet tooths.

There was no tart nor tang nor deep chocolate depth to break up the silky sweetness of the honey, milk and white chocolate trio. Although they offered different shades of sweetness, it was all too 'one note' for me; I need some discord to add interest.

Flavour aside the texture was wonderful and the crust added the perfect 'toughness' for the delicateness of the dish.

would I make it again: No - too 'goodie goodie' for me I am afraid.


recipe: White chocolate, honey & goat's milk tarts

Shepherd's pie

The next time it rains, when the last drop has fallen to its soil, go outside. Close your eyes... I n h a l e.  
Can you smell it? Amazing isn't it? It's as if the rain has stripped away Nature's cloak with its crystal soak and revealed her innermost secrets. The world suddenly smells alive. Just breathe it in and feel it rush through your veins, pulsating Mother Earth's very life essence through your soul and Really Wake Up.

If I could bottle the scent of newly washed air and dew-laden gardens I would dab it onto my wrist and sniff whenever the world began to look less colourful or my connection to it wavered. So, CHANEL or Dior or anyone, get right on that please :).

Freshly fallen rain not only makes the day smell better, it also makes me hungry. Perhaps it is from the revitalising cool air on my face after hours spent jailed indoors by the water's slanted bars that sparks my appetite, I'm not really sure. But it's not just me either. Once the pitter pattering stops, my male-half suddenly awakes from his laptop trance and asks, "what's for lunch?"

Today, nothing tastes better post-elemental shower than a warm, nourishing pie from the oven. During my short-lived meat-eating-era my favourite savoury pie was a Shepherd's - the combination of pillowy mashed potatoes covering the saucy flavoursome meat just did it for me. What is your ideal rainy day lunch?

Shepherd's Pie
from Gourmet Traveller
serves 4

1 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
1 fresh bay leaf
800 gm minced lamb (I used 200g less as I wanted it to be more saucy.)
2 tbsp tomato paste
250 ml (1 cup) brown chicken stock (see note)
125 ml red wine
60 ml (¼ cup) Worcestershire sauce
120 gm (1 cup) frozen peas, defrosted
1 cup (loosely packed) flat-leaf parsley, coarsely chopped
Creamy mash
800 gm desiree potatoes, coarsely chopped
250 ml (1 cup) pouring cream
100 gm butter, softened

Preheat oven to 200C. Heat oil in a pan over medium heat. Add onion, carrot, garlic and bay leaf and cook until vegetables are soft and start to colour (7-10 minutes). Season to taste, add mince and stir, breaking up mince with back of spoon until brown (5-7 minutes). Add tomato paste and stir to combine. Add stock, wine and Worcestershire sauce, bring to the boil, reduce heat to low and simmer until sauce is thick (20-25 minutes). Stir through peas and parsley and season to taste.

Meanwhile, for creamy mash, place potatoes in a pan and cover with cold salted water. Bring to the boil over medium heat and cook until tender (10-15 minutes). Drain potatoes and return to pan. Add cream and butter and mash until smooth. Season to taste.

Divide mince mixture between four 2 cup-capacity ovenproof dishes. Top with potato and bake until golden (10-15 minutes). Serve with extra Worcestershire sauce to the side.

ease: 4/5.
prep: 40mins.
cooking time: 10mins to brown potatoes.
total: 50mins.

taste: 4.5/5. Those shepherd's sure know their pies.

R loved this and was asking for more the next day. Apart from tasting the mash (which was lovely with its buttery downiness) I didn't taste the meat mixture, but I smelt it cooking and it made me swoon with salivation. The smell almost ended my sixteen years of vegetarianism...almost.

would I make it again: Yes.


recipe: Shepherd's Pie

Jamie's bloomin' brilliant brownies

It's hard to surprise me.

I am quick to spot a falter in someone's speech or an inconsistency in their behaviour, I blame this sleuth-like quality on my star sign, the mystery loving Scorpio. It is due to my inquisitive, suspicious nature that almost all of my husband's efforts to surprise me are foiled by yours truly, most often unintentionally. I can't seem to help going on the chase if I smell a rat, whether the deceit is well-intended or not.

After guessing last year's intended birthday surprise R finally gave up and has not tried anything since. That is probably how he managed to sneak out of the house for a supposed business shop visit (the fact that it was pouring outside and quiet at the office should have piqued my intrigue, but I was too absorbed in my Spring cleaning to bother probing) to return with a bunch of vivid roses and tulips. I was not merely shocked by the surprise gift, but also that he bought me flowers, which has only ever happened on the occasional birthday or Valentine's Day (my girlfriend's are the usual flower givers).

Not only did I not mind that he had successfully tricked me, but I was girlishly thrilled to receive a completely unexpected bunch of flowers. I must have said thank you a dozen times as I happily stared at the flowers throughout the day, they truly do put a smile on a woman's face. I couldn't help but marvel at the tulips in particular with their watercolour streaks of Byzantium purple and cornflower blue, simply a masterpiece of floral beauty.

To show my thanks I baked a tray of 'chocolate only' brownies I spotted on this blog as per hubby's request. We were both equally happy with our gifts :)

ease: 5/5.
prep time: 15mins.
cooking time: 23mins.
total: 38mins.

taste:  4/5 - fairly brilliant.

For me the taste was very earthy with an almost coffee-like depth; the cocoa gave them a rich chocolate intensity. Flour's minimal attendance allowed the brownies a lovely soft, toothsome fudginess but it had a slight graininess towards the end.

Hubby gave these a 4.5 but for me they were a 4; they were a touch too dark and heavy for me, but nonetheless they were quite addictive.

I have a query, I use different percentage callebaut chocolate, in this instance I used a 70% dark callebaut, I read recently that callebaut chocolate may change the consistency and outcome of recipes that call for bitter-sweet or 70% dark chocolate - is this true?

would I make them again: No, there can only be one brownie recipe, and I have yet to find it.

recipe: Jamie's bloomin' brilliant brownies

Lemon & garlic-salt crusted chicken

Caw. Caw. Caw.

I heard the raven at my door.

Peeking in between the blinds to see if I was there.

Caw. Caw. Caw.

He made his presence known once more.

Wanting to receive a treat to take back to his lair.

I'd like you to meet my newest Avian friend, Gomez the Raven (his partner I have nicknamed Morticia, and although we have met, she still remains cautious to approach and keeps me at four arms distance). Gomez appeared one evening whilst I was on my deck, perched on a plum tree vine spotted with newly budded blossoms. After a few twitches of his head, as if to ascertain the level of my threat, he clumsily hopped a few branches closer until he eventually landed on the cobalt blue railing. He looked at me, and I at him. I understood he wanted a snack, and he understood that I understood he wanted a snack. I hastily scrounged up a slice of apple and a few almonds. He gulped the almonds down first but took his time with the apple. Clutching it between his toothpick, obsidian claws he nibbled a few chunks before placing it firmly in his mouth to fly back to his nest at the far end of the neighbours yard beyond. And from that moment, every morning around 7am, I go outside, whistle three times, call his name, and within a minute or two he appears on the same plum tree branch to see what I have brought him. Sometimes in the evening, if I can hear him cawing, I put out another treat along with a whistle and a yell, and sometimes his wife comes too for their supper time morsel.

On a similar note, meet Squeaky. He isn't like the other Lorikeets. He prefers to eat the paint on the bowl, rather than the sunflower seeds in it. His chirp isn't very chirpy either, in fact, it's his namesake; the raspy squeal of a broken squeaker toy. But if it wasn't for his daftness or eccentricities, even his slightly larger, hunchbacked appearance, I wouldn't be able to pick him from the rest of his ilk. It is because he stands out that he (or she, I'm not really sure which) is endearing to me. My special little Lorikeet, Squeaky.

Introductions to my feathered-friends aside, I shall leave you with one of my husband's more recent lunches. As I prefer him not to dine at almost all take-away or fast-food outlets I sometimes hear him reminiscence loudly about certain, unhealthy snacks he once held dear. One of these snacks was fried chicken. Crumbed fried chicken that leaves your fingers greasy and face messy. I hoped this recipe would be a suitable satisfaction of his cravings, and luckily, it was. In fact, he likes it even more than the original despite it only having  a few herbs and spices rather than eleven...

Also, I would like to wish my baby brother a Happy 23rd Birthday! My, they grow up so fast don't they...

Lemon & garlic-salt crusted chicken 
(serves 4)

3 teaspoons salt flakes (I used 2tsp for 3 drumsticks)
2 teaspoons garlic salt (I used 2tsp for 3 drumsticks)
1/2 teaspoon paprika (I used 1tsp for 3 drumsticks)
1 large lemon, rind finely grated
2 tablespoons olive oil
8 large chicken drumsticks, skin on (I used 3 without skin)
2/3 cup self-raising flour
olive oil cooking spray (I used regular olive oil and just splashed it on top)

Method
Preheat oven to 220°C. Lightly grease a large roasting pan.

Combine salt flakes, garlic salt, paprika and lemon rind in a bowl. Add oil and stir to combine. Place drumsticks in a large bowl. Spoon over oil mixture, rubbing in to coat chicken with your fingertips.

Place flour in a large snap-lock bag. Add drumsticks, 1 at a time, and shake to coat. Place drumsticks in roasting pan. Spray both sides lightly with oil.

Roast drumsticks for 20 minutes. Turn. Spray again with oil. Roast for 15 to 20 minutes or until chicken is cooked through. Serve.

ease: 5/5.
prep time: 5mins.
cooking time: 35mins.
total: 40mins.

taste: 4.5/5. Finger lickin' good.

I modified it slightly as you can see above in the recipe. They came out of the oven with their coating still in tact and very much golden and tasty. Hubby wolfed them down happily :).

would I make it again: Yes.