Pork with fig & merlot sauce

Seasons come and seasons go, and with them also, their bounty of fruits and vegetables.

At the moment it is the fig that I am trying to savour before it disappears until next Autumn. If you could get figs all year round I doubt they would be as enjoyable; having particular seasons for particular produce makes eating more exciting. When I grow tired of eating mangoes, I can sink my teeth into juicy apples. Even more special are those whose availability are short lived, such as figs.


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

taste: 2.5/5* I did not have Port at hand and used a Merlot, which I think is the reason Ryan didn't like it so much, he said it needed to be sweeter and less wine-y, the merlot was overpowering, he could barely taste the figs.

would I make it again: Yes - I shall track down a nice Port and try again.

recipe: http://thebittenword.typepad.com/thebittenword/2009/01/pork-loin-with-fig-and-port-sauce.html

Apple squares

Something unexpected happened today. Arriving home after my extremely necessary yet tiresome wax appointment, I prepared myself to jump straight into work. And then lo and behold I opened the office door to find my husband and brother doing the orders (mind you, this was at 11:45am, a time I wouldn't even dream of seeing my brother awake, let alone in my house). I had something I only ever get on a Public Holiday; a day off from work.

At first I was unsure what to do with myself, routine is very comforting, and I can't believe I am saying this considering all of my daily complaints, but I actually wanted to work. I offered to pitch in but was ushered away. So I thought I'd tackle the kitchen and some laundry. With all of my unused energy I finished that in less than an hour. The sun was streaming in through the kitchen so I thought I'd relish it by baking something for afternoon tea.

Autumn is my absolute favourite season - they are hot days, warm days, cold days and the occasional rainy day. No monotonous weather and plenty of beautiful changing leaves and stirring breezes to keep me happy. Autumn also happens to be my favourite season food wise. I delved into figs and pomegranates the first chance I got, but apples in desserts I adore, especially on the cooler days when you need that soft warmth.

ease: 4.5/5.
prep time: 5mins.
cooking time: 25mins.
total: 30mins.

taste: 5/5. These are freaking delicious! I made the following modifications:

• 3/4cup pulverised walnuts
• 1 granny smith apple chopped
• demerera sugar to sprinkle on the top, adds a nice caramel taste as I didn't melt caramel chocolate to drizzle over the to

They were moist yet had a crunchy top. The warm, soft apple went perfectly with the spicy cinnamon and walnuts, I really had to restrain myself from eating them all as soon as they were out of the oven. Once again mine started to burn before the last 5-10mins of the suggested cooking time- my oven's temperature must definitely be a few degrees hotter.

would I make it again: Hell yes.

recipe: http://mybakingaddiction.blogspot.com/2008/10/caramel-apple-squares.html

Baked mozarella tomatoes

Mozzarella, mozzarella.
Parmigiano, parmigiano.
Mozzarella, mozzarella.
I love my stringy mozzarella.

I love cheese; the gooey, melted, saltiness of it makes almost anything taste better. My favourite sandwich is a simple grilled cheese sandwich with lots of butter and cheese. Absolute oily, heart clogging bliss.

When I was shorter than the dinner table, and didn't like anything that started with vegetable, my clever mother would whip up a cheesy sauce and drown them in it. And hey presto, the veggies got eaten (well not the broccoli stems, I'd lick them clean and then hide them in my mashed potato). Well it seems my husband hasn't completely grown out of this phase (including the burying of veggies in mash), and after discovering a cheesy solution to his aversion of broccoli, I thought I'd apply it to all veggies.


Cherry tomatoes he loves, as I do, to eat raw with a splash of olive oil, salt and pepper. Yum and super healthy. But for dinner I didn't want them to be cold next to the hot chicken (his teeth are sensitive from the fillings) so I thought hot and cheesy was the way to go.

ease: 5/5.
prep time: 3mins.
cooking time: 5mins.
total: 8mins.

taste: 4/5. I used 13 cherry tomatoes and 250g mozarella. Definitely put more mozarella on the top than the bottom as by the time the top layer has dissolved to nothing the bottom layer still hasn't melted. I would chuck even more cherry tomatoes in next time as well as the cheese needs the tartness or it becomes to much. Maybe a sprinkling of dried basil would also compliment this well. Don't add any salt, it's already perfectly salty as is.

would I make it again: Yes - super quick side dish - served this with a grilled lemon myrtle rubbed chicken breast.

recipe: http://www.lifesambrosia.com/2009/03/baked-mozzarella-recipe.html

Eggplant, potato & zuchinni moussaka

Back in the day, when I was still an occasionally meat eater, I used to love the days when I knew my Yia yia was making moussaka. Warm, oozy, tasty moussaka was especially lovely on cold, rainy nights - pure comfort food.

Alas it has been 15 years since I last had my Yia yia's moussaka, and for some reason I never thought to recreate it into a Vegetarian (and meat-eater friendly) version. Stumbling upon this recipe I thought, yes! - potato, eggplant and zucchini would be the perfect substitutes. As I am not Vegan I used a regular bechamel sauce found here and as I was short on time I used a jar of tomato sauce.

ease: 3.5/5.
prep time: 1hour to slice and bake all of the components.
cooking time: 40mins.
total: 1hour & 40mins.

taste: 4/5. This was a hit with vegetarians and meat-eaters alike - ('It feels like I'm eating meat'). Really tasty and yummy - it made enough for 4 people as a main course. I made the following adaptations:

• 3 zucchinis
• 1 eggplant
• 4 medium potatoes
• jar of tomato sauce (this constitutes a large majority of the flavour so make sure you use a tasty tomato sauce)
• bechamel instead of pine cream sauce (I halved the recipe to make 2 1/2 cups)

would I make it again: Yes - filling and satisfying.

recipe: http://www.weheartfood.com/2009/02/eggplant-potato-moussaka-with-pine-nut-cream.html

French chocolate brownies

Dentists & Orthodontists - for four years I saw them more than my extended family.

I was not so fortunate as to have straight teeth. For a while I tried to learn how to speak and smile whilst showing as little teeth as possible. My parents eventually decided that perhaps I should get braces so that I didn't always look so serious. After four years of braces, plates and now permanent retainers glued to the back of my teeth, I have a huge smile that I don't feel embarrassed to show off.

I still go twice a year to both the dentist and orthodontist for check ups, my husband on the other hand had not been in over 6 years. Knowing the value of keeping your original teeth I tried to persuade him to go to no avail. Until one day a tooth ache came along and he finally made an appointment. Well that appointment turned into four, an example of why you should take special care of your teeth so as not to have to get fillings four times in one month. Being the caring wife I drove him to all appointments and sat with him, sometimes for two and a half hours whilst his teeth were fixed.


Today was the final appointment (thank goodness, I was running out of reading material). The dentist told hubby to try and steer clear of soda - coke is his favourite drink. Although after meeting me he reduced his consumption to once a week as I am a water drinker and pushed my preference onto him. I don't drink teeth-attacking drinks such as soda, coffee or red wine; sugary treats however are my Achilles heel.

I love brownies, especially the really fudgy, barely held together kind. One look at the picture with this recipe and I was already eating them in my mind.

ease: 5/5.
prep time: 15mins.
cooking time: 45mins.
total: 1 hour.

taste: 3.5/5. My brownies were more like cakes! I baked them for 45mins and the only modification I made was increasing the cinnamon to 1/2tsp (I also omitted the steps involving the raisins). I might try them again and cook for only 35mins maybe.

would I make it again: Yes - I shall give them another shot.

recipe: http://bakersbakery.wordpress.com/2008/06/03/twd-french-chocolate-brownies/

Cardamom-spiced cake

'Simply intoxicating' is how I would describe the scent that envelopes your nostrils upon opening a jar filled with cardamom pods.

I could happily open and sniff every hour, but I don't think that would help to keep them fresh. Cardamom is my 3rd favourite spice (for those of you who missed out on my top three it's 1.Cinnamon, 2. Nutmeg and 3. Cardamom).

I bookmarked this recipe as soon as I saw the title, however I only noticed today as I was baking that cinnamon is actually the main spice in this cake, and furthermore, the recipe is based on an Armenian Nutmeg cake, so I am not sure how cardamom claimed the name, but I'm sure that with all of my favourite spices, plus a little clove which I also love, this cake will be 'simply delicious'.


ease: 5/5.
prep time: 10mins. I did not process anything, I just mixed the dry ingredients and added the wet (I melted the butter also).
cooking time: 45mins.
total: 55mins.

taste: 4/5. I baked this for 45mins and it was partially burnt. As I overcooked the cake it had a slightly crunchy top and base but I didn't mind. I used a lamington pan but I think I will use a brownie pan next time so it rises a little more. The cake smelled divine as it was cooking and was beautifully spiced and perfect with a cup of tea. It's not a blow your socks off cake, but it's one you get seconds and even thirds of, which we all did. I used 1/2cup of slivered almonds which I think melded better with the cake.

would I make it again: Yes - super easy with the preparation I used and a tasty afternoon snack.

recipe: http://passionateaboutbaking.blogspot.com/2009/02/spicing-up-life-with-cardamom-cakea.html

Bailey's Irish fudge

Happy St. Patrick's Day!

Every St. Patrick's Day I like to look back at old photos of my Great grandfather Alfred Charles Patrick O'Brian who left Dublin to meet his wife in Liverpool before setting sail to Australia to raise his daughter. He had blue eyes and ginger hair (the ginger hair seems to have been passed down from grandson to great grandson, even my brother who has dark hair and olive skin grows a ginger goatee).

Although I do not know any Gaelic, unlike my mum, I celebrate as best I can, mostly with a swig of Bailey's Irish Cream (normally the only day of the year I drink alcohol). This year it was to be Bailey's Irish Fudge to be enjoyed by all.


ease: 5/5.
prep time: 2mins.
cooking time: 10mins to boil and beat. 1 hour cooling time.
total: 1hour & 12mins.

taste: 4/5. I completely messed up. I forgot to add the butter whilst it was on the stove, didn't really want to start again so I just added it when I was beating in the icing sugar. I think that may be the reason it didn't set properly. Other than that the fudge had just the right amount of Bailey's with a nice aftertaste of vanilla.

would I make it again: Yes - I will try this again and hopefully will remember to add the butter at the right stage.

recipe: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=5452

Sage pork chops & sage scalloped potatoes

It's funny how some people discover something early on whilst others may never come across it. Certain songs or movies, foods or countries, every one's experiences are different.

A few years ago I watched a movie, 'Man on the Moon' with Jim Carey, if it were not for this movie I wouldn't have known who Andy Kaufman was. Years passed and I forgot about him, until last night when my husband came to bed singing 'I trusted you' over and over again until I demanded what he was on about. It seems that in his late night boredom he had stumbled across a video of Andy Kaufman, who he knew nothing about. I then remembered the movie and suggested to Ryan since he loved Andy Kaufman's sense of humour, to give the movie a whirl. It's nice to rediscover things you had forgotten about through someone else, be it an old song you once loved, or even a comedian who made you laugh.


A green thumb I do not have, but I manage to grow some herbs in ceramic pots on my patio which saves me a lot of money and also brings me a sense of accomplishment. Some herbs, such as parsley, get used more often than others; and at this moment my sage runneth over. I wanted to use it up and my first thought ran to Pork with sage, a very successful partnering. I wanted to utilise it in a side dish also and what better than yummy potatoes.



Crispy herbed pork cutlets
Faking It by Valli Little (2008)

Serves 4

3 cups panko breadcrumbs
1/2 cup plain flour, seasoned
1 tbs fresh lemon thyme leaves
3/4 cup grated Parmesan
3 eggs beaten
4 pork cutlets
/14 cup olive oil
30g unsalted butter
8 sage sprigs

Combine breadcrumbs, flour, thyme and Parmesan in a food processor until fine. Season with salt and pepper. Place egg in separate bowl.
Use mallet to pound pork to even thickness. Dip pork in egg then press onto crumb mixture, coat evenly.
Heat the oil in a large non-stick fry pan over medium heat. Add the pork and fry for 2-3mins each side until golden. Remove and set aside.
Add the butter and sage to the pan. When butter begins to foam, return pork to the pan and coat in butter.

ease: 5/5.
prep time: 7mins.
cooking time: 8mins.
total: 15mins.

taste: 5/5. My hubby thought this was a smash hit and was mmming the whole time he ate it. The breadcrumb mixture makes way too much so I would suggest halving the amount of bread crumbs.

would I make it again: Yes.

Sage scalloped potaotes

ease: 5/5. Using a mandolin makes it easy to slice super thin. Just watch your fingers :).
prep time: 15mins.
cooking time: 45mins.
total: 1 hour.

taste: 3/5. I cooked this at 200C for 1hour and the potatoes still had not cooked. I sliced 4 medium potatoes using the mandolin to .75mm and I also used a little more cream and cheese. If anyone can tell me why they didn't cook please do. I couldn't really taste the sage (I used 24 large leaves) either.

would I make it again: No - I would perhaps try another scalloped potatoes recipe.

recipe: http://twospoons.wordpress.com/2008/12/26/comforting-sage-scalloped-potatoe/

Banana & hazelnut cake

Even though I had a horrible night's sleep, I got out of a bed with a truckload of energy and enthusiasm.

I made a nice Red Chai Rooibos tea (from my latest stockpile) to sip leisurely with breakfast before speeding through work in a little over two hours. With my unexpected efficiency I found myself at lunchtime with no work to do once I finished eating. Automatically my thoughts led to housework; quite sad now I think about it.

After doing a load of laundry I took some photographs of some bees (well about 30 to be exact) which were working on a small plant with tiny pink flowers. I was enjoying this until one of them decided to land on my head which promptly sent me running up the stairs, arms flailing and wailing at the top of my lungs. Needless to say, there would be no more outdoor photography for me today.

Shoutout to my brother Paris who rearranged the spoons for me - thanks :).

I then wanted to take my gorgeous dog for a walk but my partner was still working, (I did offer to pitch in but he told me to go enjoy myself) so I thought I'd save the walk until he could join us. Then I thought (I do a lot of thinking on a daily basis, mostly whilst I stare into nothingness), what do I enjoy...I'll bake a cake, and that's what I did.

Yoshi loves a good scratch behind the ears.

ease: 5/5.
prep time: 15mins.
cooking time: 45mins.
total: 1hour.

taste: 4/5. This is hands down the best banana cake I have ever made - moist, fluffy, flavoursome and with a lovely crunchy, sweet topping. I made the following modifications:

• I used a 22cm round cake tin
• 2 large bananas
• 200g vanilla yoghurt
• 50g Greek yoghurt
• 140g caster sugar
  

would I make it again: Yes - I might add some cinnamon and nutmeg to the topping next time.

recipe: http://technicolorkitcheninenglish.blogspot.com/2009/01/banana-and-hazelnut-coffee-cake.html

Red lentil soup

I love lentils.

My favourite soup is Fakes - a Greek soup made with brown lentils. I also love all other variations of lentils. My husband, on the other hand, is not a fan. I have made him slurp a few spoonfuls of fakes but apart from that he steers clear as most he can. Which is why I have a feeling he won't be receiving tonight's dinner with open arms.

When I came across this soup I was happy; I am hoping the coconut milk and sun dried tomatoes might show him lentils in a whole new light; a flattering light that enhances their curves and makes him want to eat them all up. Fingers crossed :).


ease: 5/5.
prep time: 10mins.
cooking time: 40mins.
total: 50mins.

taste: 3.5/5. Initially I received a 'this looks like crap' and then 1minute later another shout out - 'hold on, it's actually nice'. Finally - my husband likes lentil soup. I on the other hand found it a little thick (I did add an extra 1/4c sun dried tomatoes and I used whole lentils). I was also a little disappointed in how little the coconut came through.
I would definitely add an extra 250ml of coconut milk next time which would also help to thin it out and increase the coconut flavour which I love.

would I make it again: Yes - with some modifications.

recipe: http://web.mac.com/marciaskitchen/Site/Red_Lentil_Soup.html