Hazlenut, chocolate & brown butter cake

I believe Winter may be having an identity crisis...

I expected frosty mornings and rain drenched nights with nothing but leaden gray smothering the sky. What I got instead was, for all intensive purposes, Spring. I'm not the only one who thinks so, the blossom trees were in full bloom weeks before Winter's end and fruit that normally ripens in September's embrace are already lining grocer's shelves. I feel I may have to change my thoughts on what a 'season' is...

The fact that the last weeks of Winter have been nothing but blue skies and sunshine - the kind of days where a t-shirt will suffice for warmth and an ice cream savoured on a park bench seems the thing to do, sent me into a 'Winter baking' frenzy. Recipes I'd decided were best eaten on cold nights with hot drinks were pulled out and lined up ready to be transmogrified from paper to plate before the last drop of rain dried on the pavement and the first blackbird laid its eggs. There was one recipe that found its way to the top of that pile. A cake made of luscious vanilla-flecked browned butter, toasty hazelnuts and seductive dark chocolate; a cake meant for Winter...

ease: 4/5.
prep time: 30mins.
cooking time: 35mins to cook plus 30mins cooling.
total: 1hour & 35mins.

taste: 4/5 (hubby says 4.5). Chocolate & hazelnut bliss.

I cannot described this cake any better than the quote pictured above - it is all those things in one.

The cake itself flirts with sweetness without diving in. The hazelnuts give it character and adds a wonderful slight crunch to the moist cake that is laced with vanilla-kissed browned butter. The draping dark chocolate with a hint of coffee adds depth and a little bitterness that gives this cake an edge. It's a cake a man can enjoy as much as a woman without feeling he is eating something that's too 'girly.'

would I make it again: Yes. Everyone enjoyed it, even those who don't normally like cakes. It also kept quite well unrefrigerated.

recipe: http://theprocrastobaker.blogspot.com/2011/08/hazelnut-brown-butter-cake.html#disqus_thread

Salted caramel & vanilla baked cheesecake

It was 'drool' at first sight for me and this recipe. As soon as I spied its glorious butterscotch-coloured center with its cloudlike topping and ooozy caramel dripping on the cover of the latest Donna Hay magazine I knew I had to make it. In fact I ended up making this a day early as I just couldn't wait another moment to dive into it with a side -turned spoon. A gigantic dessert side-turned spoon.

I had two slices (well, slice is putting it lightly, more like slabs) straight after each other and had to practically bind my wrists not to have a third before dinner. After hearing my moans of gastronomic pleasure, my husband, who has never liked cheesecake, was so curious as to what could elicit such happiness from me asked to have a try. Alas, he still doesn't like cheesecake, although he did say it was the nicest cheesecake he didn't like...

If you like cheesecake then I have three words for you; GET. ON. IT.

ease: 4/5.
prep time: 2.5hours until cheesecake rests in fridge.
cooking time: 3hours chilling time.
total: 5.5hours.

taste: 5/5. Possibly the best cheesecake I have eaten.

The flavours are simple; caramel, vanilla, salt and a touch of sour cream. Together they create a perfect whole. At first I thought the sour cream topping would be too sour but it balanced the sweetness of the crust (which I had a slight crumbling problem with upon cutting) and the delicious caramel tones of the cheesecake. For my caramel sauce I added 1/4-1/2tsp fleur de sel salt, instead of sprinkling actual salt on top of the cake. The sauce was to die for, great balance between sweet and salty and the perfect accompaniment to the cake. The texture of the cheesecake layer was smooth and almost fluffy.

Next time though I would use a vanilla bean for the cheesecake part rather than vanilla extract.

As I couldn't eat a whole cake by myself (hubby finds cheesecakes too rich) I gave some to family and they absolutely raved about it. I even had my dad come back for seconds.

would I make it again: Yes. At first I was going to say no as I am the only one in our house who eats cheesecake, and making a whole cheesecake just for me to eat is asking for trouble. But after all the raves from my family cheesecake-eaters I will be keeping this recipe for when I need to bring a dessert.


recipe: http://www.donnahay.com.au/CatalogueRetrieve.aspx?ProductID=3145931&A=SearchResult&SearchID=1687177&ObjectID=3145931&ObjectType=27

Chocolate brownie cookies

Not more than a few days ago I had my Mother's Blessing.

The women in my life gathered to share their stories of motherhood and to give me strength (and many freezer meals) when the time comes that I too will experience the journey of birth. We talked and laughed over mugs of hot chocolate and bowls of plump, cerise strawberries. We each decorated our own gingerbread men with a rainbow of lollies and added our artistic touches to tiny white jumpsuits for the baby (thanks to Claudia for the wonderful idea). The end of the day was marked with a bead ceremony, where each woman gave a bead that represented them, along with their own blessing for the baby. Those beads now lie together in a bracelet, for my child to wrap their fingers around whenever they feel the need to be comforted by the love of all the women in its life.

My husband and I also gave a bead and the following blessing to our unborn child;

I wish for you to find strength when days seem dark. To draw upon all those who came before you, who may no longer be here but whose blood runs through your veins. Remember that our strength is your strength and that you are never alone.

I wish for you to be warmed by happiness as the Earth is warmed by the sun. To remember that happiness is a choice, not a set of circumstances. So dear child, choose to be happy and allow yourself to be filled with positive light even when shadows seek to smother it.

And lastly, I wish for you to find love as your father and I did. A love that makes you want to live an eternity with them so as never to be apart. A love that allows your soul to reach its highest form of being and your heart to burst with joy. A love of a best friend and a true beloved. Those are our wishes for you my sweet.

After a day filled with sweetness, it ended with a glass of milk and the most delicious morsel of a cookie.

ease: 4/5.

prep time: 25mins.

cooking time: 8mins.

total: 33mins.

taste: 4/5. My go-to chocolate cookie.

I first made these beauties almost 3 years ago and yet I never forgot them, and am quite uncertain as to why I waited so long to make them again! I prefer to make larger cookies which yield a chewier, fudgy center that compliments the crunchy meringue shell beautifully. These cookies are dark and sweet and completely addictive. With the larger cookie size I ended up with 24 cookies.

would I make it again: Yes, this is now the second time and only the beginning.

recipe: http://www.epicurious.com/recipes/food/views/Chocolate-Brownie-Cookies-105884

Chocolate ice cream

I must remove my hat and bow my head in apology for my tardy post. This week has seen me dusting and cleaning with a vengeance in preparation for my baby shower this weekend. With limited mobility, it has taken double the usual time to shake out the house and make it sparkle. The good news is I am on the home stretch with only a few items left unchecked on my to-do-list. The even better news is that the ice cream I began on Monday has finished its bloom and is now ready to consume. Despite making me wait five full days I don't resent it one bit as it, like your one true love, is worth the wait.

ease: 3/5.
prep time: 40mins.
freezing time: 4-5days.
total: Approx 5 days.

taste: 5/5. Nothing compares to this dark beauty.

The raves for this ice cream are too numerous to mention, which piqued my interest but still left me slightly dubious as to their legitimacy. Well, in this instance, the masses were right. This ice cream is enigmatic and deeply chocolaty with a rich, creamy texture that leaves you struggling to decide whether it's yummier straight out of the freezer or left to soften around the edges. I used Amarru's Nero to make mine, as the type of dark chocolate you use will determine the flavour.
I added a pinch of sea salt to mine to further sharpen the chocolateness.

would I make it again: Yes - already have :).

recipe: http://www.bonappetit.com/recipes/2011/06/chocolate-ice-cream

Carpaccio of beetroot, blood orange, walnuts, feta & baby herbs

I find myself pottering about the kitchen, bare feet upon the floor and nose deep within cupboard doors searching for morsels to temper my hunger. My belly is now rotund enough to balance mugs of ginger tea or the spine of a book, although I exercise caution should the little one within decide to abruptly squirm, causing whatever may be resting above to be catapulted into the air like a geyser.
As Spring approaches, along with my due date, I treasure the days I have left to myself where I have only my own whims to tend to (when my husband is at work). Before long my hours will be filled with the needs of my child and long durations spent in the kitchen making time-intensive dishes will fall a few rungs on my ladder of desires no doubt. So it is in these moments before the impending change that I take pleasure in a sunny afternoons stretched out with pots and pans and sinks filled with the remnants of a not-so-simple meal which makes the sitting down to eat it all the more enjoyable.

ease: 3.5/5.
prep time: 10mins (prep everything else whilst beetroot cooks and cools).
cooking time: 50mins.
total: 1hour.

taste: 4/5. A salad to get excited about.

The earthy sweetness of the beetroot touched by woody time, peppery ginger, bitter orange and warming spices with the depth of red wine pairs beautifully with the creamy saltiness of goat's cheese, crunchy walnuts and vibrant blood orange. I didn't have any micro herbs but I can imagine they would only create an even more complex flavour combination that would be delicious; your taste buds will never get bored.

I peeled my beetroot before boiling them. My beetroots also took at least 40mins before they were tender all the way through.  I also didn't bother whipping the feta and used a lot more than 60gm (perhaps 100g?) and I also doubled the amount of blood orange segments.

would I make it again: Yes.

recipe: http://gourmettraveller.com.au/carpaccio-of-beetroot-blood-orange-feta-and-baby-herbs.htm

Rhubarb & strawberry buckle

The moment I laid my eyes on this cake in the June 2011 issue of Australian Gourmet Traveller I pulled on my raincoat and snatched my car keys to visit my local grocer in order to obtain lovely scarlet stalks of organic rhubarb and ruby strawberry morsels. Shaking droplets of rain from my hair, leaving a trail of mist in the kitchen I set about chopping and stirring and pouring and sprinkling, waiting patiently for the oven to bask the mixture in its warmth and bring it to life.
The moment I pulled it from the oven, its comforting scent enveloped me and seemed to part the clouds spilling sunlight unto my hands as I cut myself a rather generous slice, my knees buckling unto the sofa and my cheeks colouring from the first mouthful.

ease: 4.5/5.
prep time: 30mins.
cooking time: 1hour & 30mins.
total: 2 hours.


taste: 4/5. Moorishly good.

The tart rhubarb, sweet strawberries, caramel-esque rapadura sugar, warming cinnamon and giner and toasty hazelnuts combine to make a perfect remedy for cold weather.

would I make it again: No. It was lovely but it really didn't keep well even with refrigeration.

recipe: http://gourmettraveller.com.au/rhubarb-and-strawberry-buckle.htm

Lemon verbena, chamomile & lavender creme brulee

Custard looks more liquid because of the heat from the torch moments before.

Names have been swirling around my head, projected unto closed eyelids as I try to slip into Dreamland. With the baby's impending arrival the search for possible names has scaled the Ladder of Importance. I've left no country behind nor floral or literary category unchecked as I amass a list that hopefully will yield at least one or perhaps two names that are also to my husband's liking. The biggest challenge so far has been finding names we BOTH like; I highly recommend discussing baby names early on in the relationship to save yourself the trouble caused later on if you find out that you prefer classical names like Alexander or Emily whilst your baby's father prefers the uncommon Ozimandias or Astrix...

Books are not the only place I have searched for inspiration. I have been re-watching my favourite films in case a suitable name lurks within their midst. One such film, Amelie, sadly did not bestow any names deemed suitable to my husband (even though I loved quite a few of the melodic French names) but it did stir within me a craving for one of my favourite desserts, creme-brulee.

Alas we yet to agree on names, but in the meantime, I can at least enjoy a great dessert whilst my search continues...

Lemon verbena, chamomile & lavender creme brulee
adapted from here

500 ml organic heavy cream
5 organic egg yolks
100 grams sugar
2 grams lemon verbena leaves
2 grams chamomille and lavender buds

In a small saucepan, place the cream and the herbs and bring to a boil. Turn the heat off and let the herbs steep in the cream for 20minutes.

In a separate bowl, whisk together the egg yolks and sugar. Temper the warm cream into the yolks and whisk. Strain the custard through a fine sieve.

Place ramekins on a sheetpan. Pour custard into ramekins and bring the pan into a 300 degree oven. Once the sheetpan is on the oven rack, pour some boiling water on the pan to create a water bath. Bake the creme brulee in the 300 degree oven in a water bath for about 20-40 minutes. When lightly shaken, the center should jiggle slightly but not appear liquid.

Refrigerate the baked custards for at least 4 hours. Sprinkle some demerara sugar on top and burn with a torch or under a hot broiler.

ease: 3.5/5.
prep time: 35mins.
cooking time: 35mins plus 4 hours chilling.
total: 1hour & 10mins plus chilling.


taste: 4/5. Dainty floral-scented perfection.

The floral medley carries wonderfully upon the silken smooth custard with its toffee shards. I would have loved the floral notes to be even stronger and will efinitely increase the amount next time around.

would I make it again: Yes.


recipe: http://cannelle-vanille.blogspot.com/2008/06/lemon-verbena-and-chamomile-creme.html

Tapioca porridge with brown sugar bananas

My bulbous belly has not only brought me sore ribs and a sleep cycle that is more akin to a wash cycle than sleep, it has also awakened in me a new found appreciation of citrus. Pre-baby bump I was not particularly impressed by the dimpled coral skin of Oranges and even less so by its less eaten cousins, Lemon and Lime. In fact, unless a recipe called for their bitter skins or mouth-puckering juices, they rarely mingled with the other fruits in my bowl. Until now.
At first it began with a slice of lemon in my water. Then my fingers found themselves tearing mandarin segments apart to nibble with my morning toast. It wasn't long before I was squeezing chartreuse droplets over my salad leaves and grating orange zest into my pancake batter. Before I knew it, I was a citrus-holic; my vitamin C levels have never been better.

ease: 4.5/5.
prep time: 6mins (but you need to soak the tapioca overnight).
cooking time: 10mins (I cooked bananas whilst tapioca was cooking).
total: 16mins.

taste: 4/5. Amazing melding of asian flavours.

Overall this flavour combination is complex and exciting. The porridge itself has the smooth notes of vanilla, creamy tropical coconut and the fragrant fruity kaffir lime. When paired with the sweet caramelised banana and sharp tang of lime juice it really makes a winning combination. The tapioca pearls add a nice chewiness to the dish. Whilst I loved it, hubby had one mouthful and decided it wasn't for him, blaming the coconut and texture of the tapioca. But his bowl didn't go to waste, my dad happily polished it off for him.

would I make it again: No, only because hubby won't eat it.

recipe: http://www.gourmettraveller.com.au/tapioca_porridge_with_brown_sugar_bananas.htm

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