2011 Top 5

As we reflect back on the year that has passed, I thought it would be sweet to cap off the year with my pick of the Top 5 recipes of 2011. Have a great new year everyone!

#5 - Hazelnut, chocolate & brown butter cake

#4 Vanilla bean rice pudding with poached rhubarb

#3 Smore's chocolate pots

#2 Chocolate ice cream

 #1 Salted caramel & vanilla baked cheesecake

Sunday Salivations - Christmas Edition

Watermelon and boysenberry granita with melon and sparkling shiraz 

Homemade 'Natural' Hot Chocolate

Fruit mince brownies

Cherry ripe cake

Spiced Pomegranate Apple Cider

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

Sunday Salivations

Inspired by other blogger's recipe roundups of other blogger's posts I thought it would be grand to join the fun. Starting today I will be linking FIVE tempting creations you may have missed from them, every Sunday. Enjoy!

Persimmon Spice Tea Cake

Butter Chicken

Katie's Patata Bravas with ham and eggs

Cranberry and Almond Upside Down Cakes

Honey Cake with Fig, Pistachios and Hazelnuts

Sweet potato pancakes with spiced pecans & peach butter

Short and sweet today as my little one is teething and finds solace only within my warm embrace.

ease: 4/5.
prep time: 2hours to overnight.
cooking time: 10mins.
total: 2hours & 10mins.

taste: 4/5.  Razzle dazzle pancakes.

I won't lie, these pancakes take a lot of preparation, but if you are organised enough you can do it all the night before for an easy peasy morning that's worth the work. I was a touch worried these would be too sweet for me but alas they were just the right level of sweetness. The potato makes the pancakes deliciously moist with pizazz from the warming spices. The pecans add crunch and kick with the peach butter bringing a blast of summer tang. I would definitely recommend serving the pancakes with the peach butter as they make the dish.

I halved the amount of butter and subtracted a tablespoon of sugar as I wanted more peach, and I would do the same the next time around.

would I make it again: Yes.

recipe: http://www.ezrapoundcake.com/archives/15698

French nectarine cake

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

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

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

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

taste: 4/5. Buttery, bright sweetness.

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

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

would I make it again: Yes.

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

French onion soup

In Spring I glimpse the year.
Some days are cloaked in Winter's frosty chill, and others bask in Summer's skin-tingling warmth or mild Autumn breezes; and then there is the typical Spring day of humid heat with drizzles of both clear sunshine and warm rain. All of these days can be found within Spring's domain.
This week has had me reaching for porcelain bowls to ladle luscious, steaming soups into their snow-white bellies. Sometimes a soup may feel a little sylphlike and need a some added heartiness. For me, thick slices of fluffy bread smothered in bubbling golden-edged cheese do just that.

ease: 4/5.
prep time: 15mins.
cooking time: 1hour & 20mins.
total: 1hour & 35mins.

taste: 4/5. Great for warming the coldest cockles.

I love a hearty soup so I let this simmer down until it became like a drizzling caramel in thickness. The onion bring a savoury sweetness that is mellowed beautifully by the salty, gooey cheese and subtle bread. DO NOT skip the cheese toasts, it truly is what harmonises this simple soup.

My soup took longer than 20mins to reduce to my desired level of thickness, I also used vegetable stock rather and doubled the butter. The original recipe is linked below.
*Gluten-free if you use a gluten-free bread

would I make it again: Yes.


recipe: http://www.epicurious.com/recipes/food/views/French-Onion-Soup-1858

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.