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.

Saffron and Maple Poached Pears

When I was in primary school I had to do a presentation on armadillos. I have always been terrified of public speaking so to shift the focus from me and under the guise of ‘armadillo education’ I made a cake shaped like an armadillo decorated with alternate bands of chocolate chips and slivered almonds, complete with a life-saver eye. It was a huge success; whatever I said in that 5 minute presentation was completely eclipsed by my seriously awesome cake. Needless to say I got 100% for that assessment. Did I learn anything? Australia doesn’t have armadillos and kids will always want the slice of cake decorated with chocolate chips instead of almonds.

Three refreshing drinks inspired by WOMAD 2013

This time last week I was sitting under the boughs of a magnificent tree avoiding the direct heat of a particularly ferocious sun, drinking my first fresh coconut of the day and listening to the voices of the world. I was at WOMADelaide, a celebration of the World of Music, Arts and Dance, and an absolutley renewing four days for the body, soul and stomach. I love the respect people have for the venue, the beautiful botanic gardens in Adelaide and the way people of all shapes, sizes and varying levels of reservation leave all that behind and dance with utter abandon as the music goes through them - from the truly gifted whose whole bodies move with the rhythym, to those with arms flailing and legs contorting but radiating such joy it's infectious. So infectious that only now a week later have the tweaks subsided in what I can only assume are muscles I never knew existed in my armpits. It was dark, Jimmy Cliff in his 70's was rocking out with high kicks and ska dancing and if he was going to give it his all, then by god so was I!

Pistachio, Cardamom & Orange Flower Water Ice Cream Cones

When I cook with orange flower water I dab a little on my wrists, or a put a splash behind my ear as it's so fresh, light and perfumed it is the perfect scent for warm summer afternoons. It is also the perfect flavour for summer, in sorbet or a refreshing cocktail, and pairs especially well with pistachios. I wanted a thin buttery cone that could stand alone as a wafer thin biscuit, but would also compliment everything from a good vanilla bean ice cream to a rose sorbet. I ate more of these hot from the oven than made it to 'cone' stage, I kept trying them 'to make sure they were done'. I also persevered with putting three on a tray to bake even though I knew I only had time to roll two of them into cones before they were too cool and cracked. I hate wasting food so I really HAD to eat the cracked ones rather than let them go to waste.

Streusel Crepes with Candied Orange Syrup

It's only 2 days until Pancake Tuesday (aka Shrove Tuesday) and I am going to make pancakes for everyone at work on Tuesday morning as we all hit the ground running this year and it's nice to take time in the morning to a) eat and b) talk... not my usual start to the morning which involves a coffee on the hoof and a "don't talk to me, I'm not ready to face people yet" glare. Pancakes are a staple Sunday breakfast for many as they usually have all the ingredients in the house and are quick to make, but I want to make something that my colleagues wouldn't make themselves. I love streusel topping on most things, it is a simple (and quick) addition that adds so much extra flavour and texture to muffins, cakes, pies.. the list goes on, and now I urge you to try it on pancakes or crepes. The candied orange syrup take a little longer but can be made early and then stored in the fridge for up to a week. It is like the mild, sweet natured cousin of marmalade, with just a hint of rind which stops it being sickly sweet and has the consistency of honey with a golden orange glow.
 

Macaroon vs Macaron: Moroccan Almond Macaroons



In recent years the French 'Macaron' has become so popular and all pervasive that the 'Macaroons' of the rest of the world have taken a back seat. While it may seem like semantics to debate Macaron vs Macaroons - there is a difference (for which we should rejoice in all their delicious variety). They all have in common the base of egg whites with icing sugar but after that they diverge into an array of widely varying flavour and texture... so please, let's call a Macaron a Macaron, and a Macaroon a Macaroon and enjoy them all.

 

Morocco has two versions of the Macaroon, one is an almond based thin chewy biscuit, often with a whole almond on the top while the other is still almond based and chewy but is more dense with a hint of cinnamon, and usually lemon zest and rose water. For me, this second version is a wonderful representation in bite sized pieces of some of the influences evident in Moroccan culture and cuisine through centuries of diverse colonisation. Amongst the colonizers there were the Arabs who brought spices to the table, while the Moors cultivated citrus and the French shared their love of sweet pastries and biscuits.