Elizabeth David’s flourless chocolate cake – an idea for Father’s day surprise

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EDchocolate cake slice

We are a family of three and on a daily base the emotions easily become  intense, good or bad, as there is no one else to turn to – but us. The rest of the family lives around the world, so other than the yearly visits to see some of them and lots of Skype time, we rely on our little family of three. Or at least that is how I saw it. Our son needed some time to understand that mum and dad were there to share their time, love and wisdom with him – evenly. For him it was simply natural to be around mum, and sometimes his father had to work hard to get his attention. Although it required much patience to manage the feelings, I new that it was just a matter of time when my leaving the house wouldn’t bring tears and a simple “bye mum” would replace them. That has been the case for some time now and as much as I enjoy the emotional growth I do miss the obligatory hugs and kisses I used to receive. On the other hand, that gives me a better understanding of being “the other parent”. Now I admire the father’s patience and wisdom even more. He was always there when needed, and patiently waited for the child to realise that he could share some moments with his father only and by doing so make them even more precious. Continue reading

Tomatoes stuffed with ground beef and prosciutto

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This dish brings back childhood memories as my mother makes the best stuffed veggies (her favourite are stuffed capsicums) in the whole wide world. There is a tiny secret that makes most of her dishes special. She likes to add bacon, pancetta or prosciutto to all her stuffed veggies, and with a good quality of any of those we always end up with a marvellous dinner. Nothing lifts a dish to a masterpiece as good, cured and preferably smoked piece of bacon! Continue reading

The three berries sorbet, a summer treat in the middle of a winter

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This morning I have an hour just for myself! The young one needs a haircut and his father is about to take him to a barber shop. That is never an easy job. The seven year old doesn’t understand the point of cutting his hair as it will grow back again and that makes him unhappy. He is a child who embraces logic so I tease him by saying that if he doesn’t cut his hair it’ll grow so long, maybe down to his feet and he won’t be able to do anything, including making a new lego building. I assume that the fact that he had to stop playing with lego blocks in order to go to the barber shop is what made him unhappy in the first place. He looks at me and his eyes are saying, “Mum your imagination is beyond me,” but he goes to the barber’s giving up his logic as deep down he knows a haircut is much needed.

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Olive oil sorghum biscuits with ginger and cinnamon

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Lately, I found myself thinking how we humans have a tendency to overdo – whatever we are doing really. A cake has to have two icings, or more than two colours for decoration. A dress is too plain without an additional scarf or a necklace. Watching a movie and not having popcorn is unthinkable. Doing at least one more thing while we are on the phone, well we can’t imagine the other way around. The list can go on and on… and that is life these days. Continue reading

Buckwheat tart with kale, Duch carrots and chèvre

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buckwheat tart duo

Do you know when to use the terms as “tart”, “quiche” or “pie”. Do you find it confusing? They all represent the same dish just with tiny differences. With “tart” you have to be precise if it is sweet or savoury, because it could be either. “Quiche” is always savoury so you are safe there. “Pie” could also be equally confusing as “tart” so make sure to name it properly. When you add a flan or galette to the list, phew, it is so confusing that you really want to go to the basic and use the name as you need it.

A savoury tart with kale and a few more vegetables and of course a goat’s cheese would be a precise name for this one. I emphasise the goat’s cheese as for me a savoury tart alway goes with it. I am afraid my love for this cheese makes me less creative but I promise that any new ideas will be shared here as soon as they come along. Continue reading

Lamington cake

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My first visit to Australia was a very short one. It happened almost unintentionally as Sydney airport was the last stop on our way to New Zealand. We landed at 5am. The first thing I noticed was the heavy rain outside. Somehow I didn’t expect that! The picture of Australia I imagined had nothing to do with the reality I could see through the windows. Also, I guess after being high in the air for so many hours we expected the same light to meet us on the ground. Certainly not heavy rain! Continue reading

chocolate chip hot cross buns

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One of the best parts of being a parent to me is the opportunity to exercise the brain cells and watch the learning curve grow every single day. I am not referring to the child’s learning curve here but ours, the parents’. I learn from my child every day! Most of the time something rather simple, and other times something amazing, but I equally enjoy the benefit of both. My favourite example of a simple and an ordinary hint would be our hot cross bun discovery a few weeks ago. I didn’t take these little treats seriously until my son pointed that way. Continue reading

carob cake

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carob cake f

Many years ago we moved to New Zealand, looking for new and bright adventures. A new start included everything being new to us. New country to explore, new people to meet, new jobs to start, and new life experiences! Perfect you would say! Except, there was one thing quite old and ruined in this perfect new world of ours, and that was the first house we decided to buy. The house we laid our yes on was neglected and unloved but we were young and enthusiastic back then and thus we thought it should be ours! We thought to fix it and live happily in it for many years to come. Continue reading