One Bowl Easy Apple Cake with Cinnamon Apple Chips

Everyone needs a one bowl cake mix up their sleeve that is no fuss and tastes amazing. This is it, you don't even need to peel the apples. I don't know where the original recipe comes from, it's one of those ones from my childhood which is written on a recipe index card in my mum's scrawling hand with Terry Bac inked in the upper right corner, Terry gave this recipe to my mum many many years ago and it is still the apple cake we go back to time and time again. Thank you Terry! The apple pieces melt into little pockets of apple mush and the cake goes a dark moist caramel studded with toasty walnuts. Autumn on a plate... in Southern Spring. 

Sweet Potato, Sage and Hazelnut Ravioli

Oh you poor neglected blog! True to 'bear' type when the cold dark days set in I went into hibernation mode. I had all the best intentions of warming slow cooked dinner's and crumbly baked desserts... unfortunately this was combined with the lethargy of black bear who had gorged on pine nuts and found a warm den to curl up in. 

Pistachio, Orange & Fennel Salad

Sometimes you need to remind yourself to slowdown, to sleep more, to eat better, to appreciate the simple things like warm doonas and cuddling cats on a cold morning, or piles of yellow ginkgo leaves in the park. Whatever you are doing - or overdoing - it's almost the middle of the year and it's time to have a break, not take on so much and just say no to things to free up time for you. This recipe is simple, super quick to prepare, good for you and delicious. We have just had the first day of winter so to stave off a cold, and generally keep you feeling fit, pistachios are ideal as they are energy rich with mono-unsaturated fat, antioxidants, vitamin E, B-complex vitamins and full of beneficial minerals like copper, zinc and selenium. Combine this wonder nut with the vitamin C in oranges and fennel, your vitamins A and K (among many others) from spinach and you have energy in a bowl.

Pistachio Crumbed Chicken

The last 2 weeks have been busy with proof reading and exhibition organisation at work and international visitors at home, with no time to cook let alone blog. It's been very frustrating having lots of ideas and ingredients and no time to spare to cook so finally this weekend I caught up on some much needed sleep, washing and cooking and now my freezer is full of yummy things to eat for lunch and dinner for the coming week and I actually have clean clothes to wear. A couple of weeks ago was the farmers market and there was a great little stand selling pistachios - fresh, dry roasted, and roasted and salted. I bought bags of each and have been leaving great piles of pistachio shells in my wake ever since. (Don't add your dry roasted or fresh shells to the ever increasing landfill, instead add them to compost or mulch, they take around a year to start to break down and help stop the soil compacting).

Pomegranate Syrup Date Cake for Mother's Day

It's mother's day today and even though I am on the other side of the country to my family this cake is for my mum who is nothing short of wonderful and for my sister who will celebrate her first mother's day today! Even though you aren't here with me to try this cake I hope you both have something delicious today xx

This cake has a dense semolina crumb with the sweetness of dates countered by the tart pomegranate syrup. The syrup should soak almost all of the way through the cake. You don't need more than a small piece of syrup cake and it goes especially well with a good strong cup of coffee. The recipe I have given below is for a half mix as mine was too high so the syrup didn't soak through enough. This tin is from Ikea and can still be used for a half mix, it just won't be as thick.

Pomegranate & Thyme Cocktail

When I started thinking of the pomegranate and thyme combination I wanted to make a tart crimson sorbet with just a hint of herb. Try as I might I just haven't got the texture quite right. First it was too icy so I added some Cointreau and some syrup, then it wouldn't quite set but made an amazing slushie which got me thinking about cocktails. No messing about with the freezing temperatures of invert sugar - just shake and serve!