Banana & passionfruit cake

New friends may be exciting and novel, but old friends are comforting and familiar; bananas are one of my oldest and most visited friends.

In the beginning I enjoyed their mushy cloying sweetness before my first tooth had pierced my gum and established itself like a peg on a clothesline.
When I was as tall as the kitchen table I ate them with my tiny hands, naked and plain.
During the years I read 'The Baby-Sitters Club' I ate them sliced, smeared in peanut butter, and skewered with wooden toothpicks.
With my shiny driver's licence in hand I ate them frozen, blended with yoghurt, soy milk and sweet vanilla protein powder, devoured by the glass to impart energy needed to listen and learn.
As a busy wife I eat them baked into reassuring mouthfuls of warm cake or muffins, perfect with a cup of soothing tea and a food magazine cradled in my lap.

Bananas have remained constant from childhood to marriage, portrayed in whatever form I feel I need. They make their way into my metal caged cart each week, carried home in reusable bags to settle into the fruit bowl. Just like dear old friends, I never tire of them.


Today is Good Friday, a day marking the death of Jesus Christ, and not long after, his resurrection. In Australia Good Friday is a public holiday, as is Easter Sunday and Monday, and whilst I do not attend church, like I did as a child, I try to use this time for reflection and prayer. I also spend it doing things that bring me joy, such as baking and spending time with too-little seen family and longtime friends.

Happy Easter to all.

Apologies for the photos - it seems the sun decided to have an early night and I missed it's rays during the shoot.

ease: 4/5.
prep time: 15mins.
cooking time: 3 hours to bake and cool cake and refrigerate icing.
total: 3 hours and 15 minutes.

taste: 4/5. My cake turned out nothing like the gorgeous one on flagrante delicia but it still tasted delicious. Super moist with a lovely sweet and tangy icing. I left the pips in the icing as I wanted some crucnh, as you get with passionfruits.

would I make it again: No - I liked the banana hazelnut cake a touch more, and 'm not sure whether this would work out even with a second try.

recipe: http://www.flagrantedelicia.com/en/cakes-muffins-and-madeleines/banana-and-passion-fruit-cake/

Brown sugar pavlova with banana & rum syrup

Searching through my fridge for rogue vegetables or jars of sauces past their use by date, I found my bowl of 12 egg whites left over from the Kaffir lime & coconut tart.

As a week has passed I thought it best to use them up as quickly as possible. My first thought ran to pavlova (possibly due to being an Australian - also a quintessential Kiwi dish). I have had my fair share of pavlovas, which I find incredibly delicious; in fact I imagine that if clouds were edible they'd taste just like a pavlova. Despite all my years of devouring, I have myself, never actually made one.
This excited me, I'm not sure if that is sad, being excited by whipping eggs, but hey, it put a smile on my face. I wanted my first pavlova to be a little different, like me; so I started flipping through one of my Gourmet Traveler magazines and I struck gold and found an almost Caribbean twist on the pav, using bananas, rum and brown sugar.

I must say, whilst I was whipping my eggs, watching them grow and gloss over, and then smearing them onto the baking tray, I was really enjoying myself. In fact, I think I had the most fun ever making this pavlova, let's hope it tastes as fun as it was to make.


Brown sugar pavlova with banana & rum syrup
from Australian Gourmet Traveller March 2009

4 egg whites
150gm caster sugar
120gm brown sugar
10gm cornflour
1tsp white vinegar
1tsp vanilla paste
400ml thickened cream
sliced bananas and passionfruit pulp to serve
Rum syrup
125gm caster sugar
90gm brown sugar
1tbsp lemon juice
1 vanilla bean, split and seeds scraped
1 banana, coarsely chopped
20ml golden rum

Preheat oven to 150c. Whisk egg whites and a pinch of salt until soft peaks form, then add sugar gradually and whisk until firm peaks form and mixture is thick and glossy.
Add 70g brown sugar, whisk until glossy. Fold in cornflour, vinegar, and vanilla bean paste.
Spoon meringue onto an 18cm diameter mound on a baking paper-lined tray and bake for 2 hours. Turn off oven and cool completely to cool pavlova.

Meanwhile, for syrup combine sugars, lemon juice, vanilla bean seeds, banana and 130ml water in a small saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook until syrupy, remove from heat and cool to room temperature. Add rum and stir, then strain and cool.

Whisk cream and remaining brown sugar together until soft peaks form. Spoon on top of pavlova, top with sliced banana, passion fruit pulp and drizzle with rum syrup.

ease: 4/5. A few components.
prep time: 20mins.
cooking time: 2hours cooking and 1hour cooling in oven.
total: 3 hours & 20mins.

taste: 4/5. I accidentally left this in the oven for 1hour and a half so the meringue cooked all the way through, no mushy inside. I also forgot to add the rum to the vanilla syrup, despite this everyone loved it. The pavlova and cream have hints of caramel and vanilla whilst the creamy banana complements the flavours well, the sharp, tangy passion fruit helps to cut through all of the decadent rich flavours. Really delicious and looks great too.

would I make it again: Yes - great for company.

Spiced pear & walnut muffins

Laundries with outside access are lovely in warm weather as you can leave the door open and it's only a couple of steps to the clothesline.

Cold, damp weather on the other hand makes it an even larger chore. After my 4th trip outside my nose started to run and I felt a little chilled and miserable. I wanted something comforting to nibble on with a hot cup of tea. Muffins are perfect to nibble on, mix in a few warming spices and you've got the perfect hot tea accompaniment.


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

taste: 4/5. Really moist muffin with a crunchy sweet and salty topping. I would definitely add a little more cinnamon to the batter next time, as well as a little cardamom as the pear tends to mute the spices a little.

would I make it again: Yes.

recipe: http://dragonskitchen.blogspot.com/2009/01/spiced-pear-walnut-muffins.html

Apple pancakes

Breakfast: sometimes I will feel like eggs and salmon but 9 times out of 10 I opt for something sweet.

Pancakes have got to be one of the best breakfast options out there. I don't think I have ever heard someone say they don't like pancakes. The mere fact that there are 24hour Pancake Parlour, adds weight to their popularity (in fact I shall be eating my dessert at the Pancake Parlour tonight, most likely my childhood favourite, the Alice in Wonderland.)

I've tried many pancake recipes but I have never made one that only used around 3tbs of flour and was mostly grated apple. It seemed like a healthier version of my favourite breakfast so I was happy to try this one out.


ease: 5/5.
prep time: 5mins.
cooking time: 6mins.
total: 11mins.

taste: 4/5. These are basically apple fritters - I sprinkled mine with cinnamon sugar which gave a beautiful sweetness to the crispy tart apple. I increased the sugar in the batter to 1tsp.

would I make it again: Yes - Ryan prefers normal pancakes but I think these are a great healthier option.

recipe: http://www.crabbycook.com/2008/12/apple-pancakes.html

Pork chops with roasted pears

Today was simply lovely.

After a few hours of work we spent the day hunting for Easter eggs to fill both tiny excited hands and aged wrinkled ones alike. I set aside a Terry's chocolate orange and Lindt bunny for myself, whilst Ryan bagged himself a Ferrero Rocher. Yum. After eating more chocolate than we should have, and playing more DS games than we should have time slowly ticked towards dinner, and what could be a better end to the day than roasted pears with pork.

ease: 4.5/5.
prep time: 5mins to prep pears and pork marinade.
cooking time: 20mins.
total: 25mins.

taste: 3.5/5. Ryan thought it was very nice and loved the pear/pork combo. I served it with a salad of rocket, pomegranate, feta and walnuts. I made the following modifications to serve 1:

• 1 pork chop
• 2tbs parsley leaves
• 3 sage leaves
• 1 garlic clove
• 1 beurre bosc pear
• no onion

would I make it again: No - would like to try some other pear/pork combos in case something is better.

recipe: adapted from here http://www.jasonandshawnda.com/foodiebride/?p=1090

Vanilla porridge with honeyed apples

Goodbye sunny 30C and welcome 22C stormy wetness -ah, the joys of Autumn.

Yesterday I was licking ice creams, and today I am craving hot mugs of steaming tea and warm, comforting foods. I love this weather, and it seems my husband is an Autumn convert too, although he wishes he had enjoyed yesterdays rendition of Summer a little more before Winter's recital played today.

I have finally gotten up early 4 days in a row (between the ranges of 7am to 9:15am) and it has allowed me to finish my work at around lunchtime (between the ranges of midday to 2pm) which gives me afternoon time to myself. As I was expecting last minute guests yesterday, I did a Tasmananian Devil and spun around in a whirlwind cleaning up the house. So apart from some backed up laundry I can spend time making big bowls of porridge that I am desperately wanting. I can also watch some old episodes of Angel I have recorded on my Foxtel IQ - RIP Andy Hallet , you brought me many smiles as the beloved character Lorne.

Donna Hay Magazine
April/May09

1 cup rolled oats
2 cups milk
1 cup water
1 vanilla bean, split and seed scraped
extra milk, maple syrup, brown sugar to serve
honeyed apples
2 red apples, sliced
2 tbs honey

For apples, heat non stick fry pan over high heat. Cook apple for 1minute each side. Add honey and cook for 2mins until golden.
Place oats, milk, water and vanilla bean in a saucepan over low heat. Cook, stirring occasionally, for 8mins or until thickened. Pour into bowls and serve with apples, maple syrup, sugar and extra milk. Serves 4.

ease: 5/5.
prep time: 2mins.
cooking time: 8mins.
total: 10mins.

taste: 4.5/5. Really creamy, porridge with undertones of vanilla (I used 1tsp vanilla paste); I also used 2 cups full cream milk and 1 cup soy milk. Along with honey I added 1tbs of brown sugar to the apples whilst cooking. I also use wholegrain porridge which is why its not super white.

would I make it again: Yes.

Chicken braised with kaffir lime leaf

Jade leaves with shining skins
and citrus whispers

Purchased for the purpose of a Kaffir lime & Coconut Tart I was left with many more deep forest kaffir leaves waiting to release their lime perfume. Four were lucky enough to impart their flavour to coconut rice and richly spiced chicken.


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

taste: 2.5/5* (this is probably largely to do with my changes). I made a lot of modifications to make this for 1 person:

• 1 heaped tsp tamarind paste
• 2 shallots
• 1 chilli
• 2 cloves garlic
• 1/2tsp turmeric
• 2tbs water
• oil
• 1 chicken breast
• 125ml coconut milk
• 3 kaffir lime leaves
• 1/2tsp salt

I omitted the first step and proceeded to blend the appropriate ingredients. I added them to the oil, followed by the chicken and the tamarind pulp with a splash of water. I only waited 5mins before adding the coconut milk, leaves and salt and let them simmer uncovered for a further 10mins.

The overall taste was really sharp lime which overpowered everything else.

would I make it again: No.

recipe: http://www.cooking.com/Recipes-And-More/RecDetail.aspx?rid=645

Salmon & pesto spaghetti

If someone offers a warning regarding a particular wedding photographer, forget about how pretty the pictures and albums are and take heed.

Needless to say my husband and I went trough hell trying to stick to the original package deal we signed on for, and after 3 days and over 20 hours of arguing we still ended up $1,500 over the initial amount. It's like a hostage negotiation, if you don't pay up then you can kiss your darling photos goodbye. In all honesty I wouldn't have minded paying the extra amount if they had just been honest about their packages and 'hidden costs'; it's the plain faced lying that gets my goat.

Venting aside (I'm hoping this hasn't aged me 10 years, because it sure feels like it has), I was left with little energy and a mountain of apathy. All of my emotional wells have been drained dry and I was left an amorphous blob on the couch. The only thing that was able to render me mobile was my grumbling tummy. I wasn't sure how long I'd be able to stay upright before falling asleep so I opted for something quick (with the possibility of using pre-packaged items) to fill my belly.


serves 2

olive oil
1 salmon fillet
3tbs pesto
200g spaghetti
grated cheese, to serve

Pre-heat oven to 180C. Line baking tray with foil and spray salmon with oil, sprinkle with salt and pepper. Cook for 12mins or to your liking.
Meanwhile boil water, oil and salt in a large saucepan. Add pasta and cook until al dente. Drain, leaving small amount of cooking water and return to pan. Stir through 3tbs of pesto and flaked salmon. Serve with grated Parmegiano Reggiano.

ease: 5/5.
prep time: 3mins.
cooking time: 12mins.
total: 15mins.

taste: 4/5. Use a pesto you love as it is the main flavour.

would I make it again: Yes - super quick week night dinner with no fuss.

recipe: adapted from here http://www.taste.com.au/recipes/20465/salmon+salsa+verde+spaghetti

Kaffir lime & coconut tart

After a visit to one of my favourite restaurants, Persimmon, I felt inspired to tackle a dessert that takes more than an hour to make.

I have had this recipe bookmarked for such along time, but the amount of eggs alone has always deterred from making it. Well today was the day and although it was time consuming, it wasn't that difficult.

A word of warning, I layered baking paper on the bottom of the pan but not on the sides. When I tried to remove the tart from the pan the crust had completely stuck to the non-stick sides and it fell apart. So I apologise for the crummy pictures, to see a better end result check out the recipe link, the tat looks quite lovely.


ease: 3.5/5. Be prepared to be standing over the stove for a while.
prep time: 39mins.
cooking time: 30mins
total: 1hour & 9mins.

taste: 3.5/5. The lime butter is lovely; really citrusy and decadent, but also quite rich. The coconut macaroon crust works beautifully, the little slices of kaffir lime fill your mouth with the powerfully perfumed taste of lime. I do think flaked coconut would have made a nicer crust, I just couldn't find it. This got scored lower because it is soooo very rich, unless you are feeding lots of people with it I doubt you will finish it.

would I make it again: No, just too many eggs considering I pay over $10 for 12 which make it incredibly rich.

recipe: http://gourmettraveller.com.au/kaffir_lime_and_coconut_tart.htm

Eggplant, goat’s cheese and spiced onion salad

ease: 4/5. Takes a while.
prep time: 5mins. Make the onions whilst the eggplant is cooking.
cooking time: 40mins.
total: 45mins.

taste: 3.5/5. My eggplant was burnt at 40mins but the onions were delicious, I reduced the ginger to 1 heaped tsp though as I didn't want the ginger to overpower the other flavours. The mint and feta add cooling, fresh and salty flavours to balacne out the headiness of the spicy cumin, sweet cinnamon, heavy eggplant and zingy ginger.

would I make it again: No - takes too long for a salad dish.

recipe: http://gourmettraveller.com.au/eggplant_goats_cheese_and_spiced_onion_salad.htm