Spiced Poached Pears in Red Wine

As we settle into the cooler months and shorter days of winter, I spend more time in my kitchen overlooking the sea just as my mother did all those years ago. This is a special realisation for me knowing that her culinary skills and love for delicious home cooked food have been passed down to me.

Spiced Poached Pears in Red Wine
Serves 6

500 mL (2 cups) dry red wine (I used a pinot noir)
250 mL (1 cup) water
50g raw sugar (3 drops liquid stevia or 1-2 Tbs agave may be substituted)
1/2 lemon, zest and juice
2 star anise
2 cinnamon scrolls
1 vanilla bean, cut lengthways (or 1 tsp vanilla bean paste)
6 Packham pears, peeled

In a deep pan, combine the wine, water and sugar (or sugar substitute) over medium heat, bring to a simmer and grate the zest from your half lemon into the mixture. Squeeze the lemon, being careful not to drop any pips into the wine, then drop the squeezed lemon half into the wine. Add the star anise, cinnamon and vanilla and simmer for 15-20 minutes, then remove from the heat. In the meantime, peel the Packham pears (say that three times quickly!), they don't have to look perfect, the deep burgundy colour will dress them up, and carefully lower the pears into the wine syrup. Poach the pears over low heat until soft (approximately 10-15 minutes), do not simmer. Turn the pears carefully by the stems one or twice and add more liquid if required to cover the pears as they cook. When cooked, carefully remove the pears and place into a heat proof dish. Reduce the syrup, then pour over the pears and allow to cool. You may serve the pears chilled after soaking in the syrup over night but if you prefer a delicately soft, warm spiced pear then serve immediately with your choice of creamy accompaniment, whether it be vanilla bean custard or orange blossom chantilly cream.

Orange Blossom Chantilly Cream
200mL cream
2 drops of organic, gluten free orange blossom water
1-2 tsp caster sugar (I used raw sugar, which I whizzed until fine and powdery in a cup blender)

Whip all ingredients using an electric beater until light, then dollop a generous spoonful over a spiced poach pear in syrup to serve.

This sweet dessert is best served warm with a with dessert wine or in my case, with traditional chai tea.

As I sit here staring at the misty grey sky and charcoal sea through the glass with my warm bowl of spiced poached pears, I recall memories of my mother teaching me how to combine beautiful ingredients to create delicious meals. Blurry rain drops form curved lines that blend and fall against my window and I am comforted by the feeling that comes from knowing that some of our more treasured family traditions will endure over many seasons throughout my lifetime.

Bella xx

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Peach and Blueberry Crumble

A while ago I baked golden gluten free amaretti biscuits. You can find the recipe here and to remind you, they looked like this:

Well the good news is that I saved some of the amaretti for this recipe (in all honesty I baked the amaretti for the purpose of creating a delicious crumble!).

Peach and Blueberry Crumble (Gluten Free)
Serves 4 to 6 hungry people

For The Baked Fruit

6 large peaches, halved, stones removed and flesh cut into wedges
3/4 cup of blueberries (frozen or fresh depending on the season)
1 large orange, juice only
1 Tbs Agave nectar

For the Crumble

2 Tbs almonds
2 Tbs shredded coconut
2 Tbs raw sugar
4 gluten free amaretti biscuits
1 slice gluten free fruit bread, torn into pieces (available at most large supermarkets, or make your own)
2 Tbs white rice flour
2 Tbs unsalted butter

Additional Ingredients
+1 Tbs slivered almonds
+1 Tbs shredded coconut

Preheat oven to 180 degrees Celsius (approximately 350 degrees Fahrenheit).

Grease a large ovenproof dish, glass is preferred so you can present the crumble at the dinner table, displaying the vivid pink and violet hues of the baked fruit under the delicious golden crumble.

Place peach wedges and blueberries into a large glass baking dish. In a separate bowl, mix orange juice with agave nectar, then pour evenly over fruit.

Place all crumble ingredients into a food processor (I used a Thermochef) and pulse until you have a crumbly texture (not too fine).

Pour crumble into a bowl, add additional slivered almonds and shredded coconut, then mix with a spoon to give your crumble a more crunchy texture.

Sprinkle the crumble evenly over the top of the fruit and bake for 20-30 minutes, or until the crumble is golden.

Served hot or warm, this delightfully sweet peach and blueberry crumble is gorgeous by itself or served with a drizzle of your favourite vanilla bean custard.

We enjoyed our crumble by itself the night I baked it and had leftovers the next morning after a run on the beach, served warm in crystal glasses with a dollop of natural yoghurt.

There's nothing quite like having enough delicious baked dessert to savour the next day and it doesn't feel so naughty after exercising on a gorgeous Summer morning in the cool early light on a vast, deserted beach. I will miss the early daylight hours when Winter slowly creeps upon us and Summer goes to vacation with our friends in the northern reaches of the globe. It's not all bad though, because Winter brings the frost and the cold southern wind. On nights when this wind arrives to chill our bones, a peach and blueberry crumble will delight the soul.

♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥

P.S What a wonderful response to the GIVEAWAY. Good luck to all of my new friends and don't forget if you haven't entered yet, there's still plenty of time.

Click here and follow the instructions, entry is easy!

Bella xx

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Orange and Polenta Cake with Glögg

Our friends Christophe and Heli came to visit this past week. They were driving south to the city after spending Christmas along the north coast and stopped in overnight to break up the gruelling ten hour drive.

When they pulled into the driveway I was in the process of removing a moist orange, almond and polenta cake from the oven. I then greeted them outside on the grassy lawn and as they hauled their overnight bags inside they were met with my citrus infused kitchen and one seriously excited puppy.

We went surfing for a couple of hours and Christophe was helpful in pushing me onto some of the waves as I'm not very skilled when it comes to paddling onto my own. Byron and I are enjoying surfing and I was pleased B could join us as he'd only just arrived home following a 14 hour non-stop direct flight from Dubai to Sydney. Jet lagged but happy he persevered and I could see improvements in both of our surfing techniques in the short time we were in the water. We laughed and splashed about until we had goosebumps from being in the sea for so long, then came home to shower and enjoy an apéritif on the steps of our veranda before the mosquitoes joined us.

L-R: Christophe, Bella, Heli, Byron.
L-R: (By country) France, Australia, Finland, Malaysia.

We dined on poached salmon, sweet corn on the cob, potatoes and salad for dinner, then Heli prepared for us a Scandinavian nightcap called Glögg. Glögg is generally prepared in the wintry evenings at Christmas time in Nordic and northern European kitchens as it is a hot, spiced mulled wine. We enjoyed ours on a cool Summer evening from large mugs as we strolled along the beach under a full moon. It was incredible to walk along the beach at night under such bright moonlight and although our dark brown puppy was a mere black ball of shadow that excitedly darted along the sand, I could clearly make out my friends faces and the glitter-tipped edges of the small waves.

Glögg

One bottle of Glögg (750 mL)
(Alternatively you can use a bottle of red wine, but you must also add 3/4 cup of sugar to a 1L bottle of wine)
250-500 mL of vodka (depending on how strong you prefer your drink)
2 cinnamon sticks
1/2 cup of almonds
1/2 cup raisins
peel from half an orange

Place all ingredients into a large saucepan and stir over low heat. Bring to a simmer and allow to bubble for ten minutes. Strain the fruit and cinnamon sticks from the Glögg and pour into mugs to serve. They're are many different variations of Glögg, including the addition of cardamon pods, dried figs and cloves but it's entirely up to personal taste. However, one thing is for certain when you use a bottle of Glögg, the undeniable Christmas scent of cinnamon as the mulled wine simmers.

Moist Orange, Almond and Polenta Cake with Citrus Glaze (Gluten Free)

Cake

2 small oranges or one large orange and 2 mandarines
3/4 cup boiling water
3/4 cup sugar
2 Tbs brandy or orange liqueur
1/4 cup brown rice flour
1/4 cup finely grained polenta
1/2 cup almond meal*
110g unsalted butter
1/2 cup caster sugar
2 eggs

*(Instead of almond meal, you can process 1/2 cup almonds, leaving some large chopped almond pieces for texture)

Citrus Glaze

1 orange (strained juice)
1 lemon (rind and strained juice)
2 Tbs honey
1 Tbs brandy
1 Tbs sugar

Preheat your oven to 180 degrees Celsius (approximately 350 degrees Fahrenheit), grease a 22cm cake tin with butter and line the base with greaseproof paper. Wash and cut oranges and mandarines into pieces, leaving the peel on. Remove pips and process the fruit in a food processor or Thermo Chef blender until you achieve a thick pulpy purée. Transfer the purée to a sauce pan with the boiling water, add the 3/4 cup sugar and brandy and boil for approximately 10-15 minutes, stirring occasionally to prevent the purée from sticking to the base of the pan. Make sure you wear an apron because the purée may spit, which I discovered when wearing a white t-shirt (Hmmm... Not so white anymore). Remove from heat after the liquid has mostly evaporated and allow to cool.

Into a clean bowl, sift the brown rice flour and polenta together, add the almond meal and stir together. Set aside.

In your new red Kitchen Aid (Oh. My. Goodness. Was Santa aka Mum kind to us this year?!) cream the butter and caster sugar. Gradually add the eggs, one at a time.

Stir in the sifted dry ingredients, then the orange purée. Spoon the mixture into your prepared cake tin and bake for 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and allow to cool in the tin for five minute before transferring to a wire rack.

For the glaze, carefully cut the rind from the lemon, remove any white pith from the fruit and rind, then slice the rind into long, thin strips. Strain the juice from the orange and lemon into a saucepan, add the lemon rind, honey, brandy and sugar and boil to reduce the mixture slightly. The glaze should be thick and syrupy.

Remove from the heat, allow to cool slightly before serving the warm glossy syrup over a generous wedge of cake, whipped cream optional. I skipped the cream and enjoyed this moist orange cake on our veranda in the late afternoon sun with a cup of hot tea and Maxi cat curled up on my lap.

Did I mention I love the Summer time?

Bella xx

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Chocolate Lava Pudding

Three words to evoke the inner chocolate addict within you.

Chocolate Lava Pudding is the crème de la crème of tiny puddings.

You have been warned...

Oozing warm chocolate flows slowly down my spoon as I write this.

Any drips could potentially mean waste (NOT an option) and I find it increasingly difficult to put down the shiny silver spoon but I must as this recipe is too decadent not to share with my fellow lovers of chocolate.

Chocolate Lava Pudding

300g dark chocolate buttons
300g unsalted butter
6 whole eggs
6 egg yolks
150g caster sugar
150g plain flour

Makes 10

In a bain marie, melt the chocolate buttons and butter together, stirring until smooth and set aside to cool. In a separate bowl, using a whisk cream together the whole eggs and yolks with the caster sugar (Using electric beaters is effective if you happen to loathe whisking). Gently fold all the melted chocolate into the eggs, then slowly sift the plain flour into the bowl and continue folding until completely incorporated, without lumps.
Butter and flour 10 cake moulds, then fill each mould approximately to the brim. Place each cake mould onto a baking tray, then bake in a preheated oven at 170 degrees Celsius for 12 minutes. Allow to cool slightly and set in the mould, then remove from the mould and serve slightly warm with vanilla bean ice-cream, dark chocolate ganache, a candied vanilla bean and a generous dusting of vanilla bean icing sugar.

Your miniature chocolate lava pudding will have a slight crust on the edge and a soft chocolate centre, that will sink to form a small well on cooling.

Now I know I was going to try to avoid using instagram pictures if I'm blogging at home but I simply had to include this little picture, because it's so sweet.

And if you don't have to go to bed, I'd recommend this pudding with a delicious macchiato (Tiny Teddy optional- Although he looks as relaxed as we were, as if he were in a coffee cream bath).

We shared the last pudding at home with two duelling teaspoons, next to the warm heater. It was the kind of night where you sit with your feet over your best friend's lap, under a blanket, wearing fluffy socks, hooded jumpers and acid wash jeans with endless episodes of Friends.

Chocolate lava pudding is decadent and rich, no matter how you enjoy it.

Bella xx

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Cendol

Those who know me personally are aware that I have an incredibly sweet tooth and this is why I have decided to write about a sweet ice dessert as my first dish in Malaysia.

Behold the simple, yet satisfyingly chilly Cendol.

Cendol (pronounced 'chen-doll') is popular throughout Southeast Asia and is perfect to eat on a hot day, like those we encountered in humid Kuala Lumpur. The variations of the dish we ordered usually comprised of thick light green worm-like strands of jelly made from rice flour coloured with pandan leaves, shaved ice piled high in a small bowl, coconut nilk, red beans and syrup made using black palm sugar (Gula melaka).

By the time we reached the bottom of the bowl the dessert had melted down to a chilled sweet soup and satisfied our sugar cravings for the day. It's the perfect dessert to enjoy following a spicy meal in KL and it averages about RM3 (three Malaysian Ringgit), which equates to approximately $1AUD (one Australian dollar).

Pretty sweet, huh?

Bella xx

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Reine De Saba- Chocolate and Almond Cake

Ok so here is the delectable Chocolate and Almond cake I baked from my new 'Mastering the Art of French Cooking' book.

Although it didn't rise to any great proportions, it certainly did satisfy my sweet cravings for the week. Imagine a cake with a soft, moist chocolatey centre, covered in the smoothest, creamiest chocolate butter, adorned with slivered almonds. It was like a chocolate tart, but softer and covered in what could be described as a chocolate mousse cream.

This cake was a treat. What made it more enjoyable was the fact that I had the kitchen to myself to create it and all the while I hummed along to my record player belting out some perfectly crackly Simon and Garfunkel vinyl goodness... Oh one more thing! I bought a new digital Casio watch. A friend of mine had one and I quite fancied it. My good watch finally said 'Goodbye, it's been swell, Bella' and Hey Presto! I was on the market for something small and practical. Cue eBay for a significant reduction in retail price and this is the result. A rather sweet addition to my wrist, don't you think? I can even set it as a cake timer. More gadgets for the kitchen and everyday use, Julia! Are you proud?

Bella xx

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A Christmas Picnic and a Boiled Christmas Cake

On Saturday I slept in.

You should probably read that last sentence again. Think about doing it yourself, it is worth it!

I was exhausted after a busy week at work. It wore me down so much that I had to postpone a long drive to the country to be fitted for a bridesmaid dress for the wedding of my dear friends Lachlan and Kailee. Thankfully I can be measured on New Year’s Eve, which suits me perfectly as I will be fitted AFTER the Christmas feasting- Hello Summer curves!

Now, don’t get me wrong… My weekend was still filled to the very brim with activities. On Saturday I helped one of my friend’s move houses. I actually loathe packing and dread the idea of having to move my own belongings again one day as I’m currently living in a share house in the city so you can imagine how tiresome the whole experience must have been for my friend. At least she had many friends on hand to assist and she did move closer to the beach- that is always a bonus in the Summertime. Ahh! Who am I kidding? It is a bonus at any time of the year, I am in love with the ocean.

I am currently listening to La Mar by The Beautiful Girls and daydreaming about surfing as I type this blog entry.

‘I've grown old on this ocean,
Gave her all my stronger years.
Gave my wife my devotion,
When she died, the ocean my tears.’

I see as much beauty in a dark and stormy grey sky over turbulent seas as I do in a calm clear sea dotted with fishing boats on a hot, blue day... Sigh...

Getting back to my Saturday- I began cooking a boiled Christmas cake in the evening. This recipe required one kilogram of dried fruit and this is where you can have the most fun with the colour of the fruit cake. I selected lighter fruit in the form of dried apricots and red glace cherries to add to the darker currants, raisins and craisins (dried cranberries). I don't particularly like candied orange peel as I find the flavour overpowering and so I only added a small amount of peel (Seriously, I even buy peel-free Hot Cross buns at Easter time).

Growing up I was never a huge fan of Christmas cake but this one is quite lovely. It is sweet but not too strong in flavour and can thankfully be adapted to suit different tastes. Best enjoyed served warm with vanilla, cinnamon and orange custard and a glass of egg nog after Christmas dinner or in the case of our Sunday summer picnic: Following a delicious meal of prawns, potato bacon and avocado salad, sliced cold ham, mango coconut cucumber and butter leaf lettuce salad, wholemeal bread rolls and chilled drinks with new and old friends.

We also shared a soft cheese platter and shortbread on a grassy hill under the shade of a tree by the Redleaf pool in Rushcutters Bay. This pool is situated at the base of a steep hill, beneath a local library. It was a windy day, with irregular gusts causing us to place our shoes and cooler boxes on our picnic rugs to prevent them blowing away. We took turns snapping bon bons (surprisingly with only one casualty in the form of a colourful paper hat blowing up, up and away!) and reading out the jokes, which my family affectionately dub ‘Dad Jokes’.

Where do snowmen go to dance?
A snowball...
Hardy ha ha!

We had time for a swim and a laze about on a floating pontoon before the sky turned an ominous shade of grey and the wind picked up, blowing small waves from the bay onto the dancing, small anchored watercraft. With this little warning we piled the remnants of our devoured picnic into baskets and eskies, and hurried up the hill to head home. Had we left ten minutes earlier we would have avoided the heavy downpour that caught us as we tried to hurry down the steps to the apartment entrance. Mind you, I have not laughed so much in quite some time. It was a perfect Sunday.

I hope everyone has the opportunity to cook something delicious for a memorable Christmas this year. I’m feeling very happy indeed and it’s still four sleeps away!

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Goodbye Sleepy Armidale

On Tuesday my new housemate and one of my closest friends, Mr Tim Fisher bragged to one of his friend’s and fellow ‘foodie’ that I write a food blog. I felt rather guilty as it has been months since my last entry and decided it was time to update but how??? Since then I had been procrastinating about it until this morning when my friend Becky asked me if I still had a blog and it occurred to me that some people might actually enjoy reading it so here goes- and my sincerest apologies to all you closet blog readers…



In my short lifetime I have realised that time inevitably flies by when you are having fun, are really busy, or want something to last. In the past couple of months I ‘put the feelers out’ for a new job and new direction. Since embarking on this journey, I have had a nerve-wracking interview, been to 'The Gong' (where Tim made us this delicious French Toast breakfast) for a coastal weekend with Delia to learn to kite surf and forget all about the silly interview.... Then I somehow secured the job and have moved from my 'safe', quaint and endearing community (Read: Bubble) in Armidale to the big smoke. Sydney.


It's nice to wake up and walk 100 metres down the road for a lovely flat white.
In the past few months since I left you lingering on the idea of my sticky date pudding, I have formed new friendships, lived a little on the wild side and grown closer to my small circle of existing friends in the Dale. I have danced all night, studied all day, pained over my French, learnt two new songs on the piano, kissed someone, gone on a city adventure with amazing people, watched the sun rise from a rooftop spa (after leaping into the outdoor rooftop pool, in the rain, in the middle of Winter and middle of the night with my friend Jared Nicholas…ha I remembered his middle name). I’ve played around with the guitar, ran off the road in the wet in my little red Getz en route to my new city…and new home (Oh my God, how will I make this my new home?), I’ve started to read Under The Tuscan Sun by Frances Mayes on the train to work each morning and I have inevitably cooked in my new, albeit small kitchen. Apple pie, chicken pad thai, yellow curry, Italian bread…..the list goes on.
I’m pleased I am now living in a terrace house, loaded with character and charm with the following amazing people: Tim, Lyla, Ali and Kristina.

This is the view towards the garage (mind our washing!), which has been converted into another room.

View from the terrace towards the house. I live above the kitchen so all the lovely aromas from downstairs waft up to my bedroom. It's wonderful!

I do miss my friends back home, in particular Erin, Jade, Kailee, Kate (about-to-pop) Kirby and Maxi (Yeah! Maxi cat!).

As the weeks progress I’ll post more entries about my Sydney adventures and a heads up for those who have read this far… Tonight I will bake my favourite peach cobbler for new and ‘old’ friends, then I will embark on a night time adventure with the one and only Michael ‘Mini Braz’ Brazier as we traverse five floors of dilapidated abandoned hospital with naught but torch light, enthusiasm (a touch of insanity?), and a keen sense of adventure. We will visit a 1950s style milk bar on Parramatta Road, a café that time has forgotten, have our pictures taken and printed in black and white from an old-school style ‘print-while-you-wait’ photo booth in Broadway, and will conclude our evening walking about the lights and sounds of Sydney town.

Tim just bounded up the stairs (thump, thump, thump!) and burst into my room with a freshly blended strawberry smoothie, complete with mint sprig and sweet strawberry garnish. I opened my window to let the cool breeze in and will enjoy my breakfast listening to the birds as I start my day. I love sleep ins on Saturdays!
Have a wonderful weekend!

Bella xx

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Sticky Date Pudding

Ohhh I forgot to mention I made a delicious, moist sticky date pudding late last week. Unfortunately I did not take pictures of the whole pudding, nor do I have 'pretty' pictures of a slice of it with the warm caramel sauce and fresh cream oozing over the top. Instead you will have to take my word for it that it was possibly the best pudding I have ever made and the ants will be chasing me as I devour the leftovers with my dear friends.

Erin and Dan were very pleased with how soft the moist pudding was as it slowly sprang back to shape after they dipped their spoons deep into the hot centre.

I've included a 'not-so-pretty' picture of one of the slices I heated the next day.
If you have to make a dessert this winter, sticky date pudding is both easy to prepare and far more delicious if homemade than any store bought imposter! Enjoy with dollop cream or a good quality vanilla bean ice cream but just be careful not to eat it all at once. Winter Sweets Perfection!

Mmmm....

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Bella Goes Home

I had a thought that I have spent more time in the kitchen than what I have creating my art in recent months so it is with this late realisation that I have decided to turn this blog into my food blog. As I create more pieces, I may add them but for the time being I will harness my creative expression through cooking and happily share with you possibly my greatest passion in this world- cooking.

It has been a month since I left the golden Autumn hues of Armidale for a warmer climate to spend time with my mother. Upon my return I was surprised to see what was left of the leaves on the spiny trees had turned cool red. I never realised red could make the views seem colder but it that is quite fitting as Armidale has settled in for the icy Winter chill.


Officially it is Winter tomorrow, though Armidale got a racing start and I caught a cold early. Talk about typical.
Before returning home I bought two small pumpkins and two pineapples at the market stall near my mother's home. I had a wonderful fairy godmother moment when I turned the first pumpkin into a creamy pumpkin soup for Erin and a friend of hers from her hometown.


One thing that did please me was to see my flatmate, Erin again and of course Maxi and the budgies. Since my return we've been cooking together in the kitchen. Mostly crock pots as I am finally using the wonderful Christmas gift from my grandparents and can highly recommend this cookery method if you live in this chilly region or can relate. There is something almost magical about the aromas as you come inside the front door.

We had the monthly markets in town yesterday so Erin and I bought our usual honey (redgum this time) and vegetables from the man who drives up from Tamworth. It is funny he knows us by face and despite visiting him for many months, yesterday was the first day we introduced ourselves. Our fresh vegetable supplier's name is John.
He always greets everyone with a smile and packs our vegetables into a small box that quickly becomes heavy as we make our way back to Erin's car.

I did see a few familiar faces at the markets but we were in a hurry to return because we'd also just played and won a game of football (soccer) and I scored my first goal so I was on a bit of a buzz, despite the chesty cough and blocked nose. Armidale isn't a town you ought to roam around in soccer shorts and a hoody if it's Winter and take my word for it, we froze.

We came home, started the gas heater, showered, and began the second half of our Sunday in the kitchen (Read: Perfect Sunday with football win, markets and cooking).
One chicken and vegetable crock pot 5 hours later, a dessert* and some fresh orange juice to blitz this cold and I was feeling relaxed and happy to be home with great company. I've attached some pictures of the pudding below to show you how I used the banana and soaked mixed fruit. I soaked the fruit in fresh orange juice and the sherry for a bit over half and hour and result was juicy, plump fruit sprinkled over the top of our leftover breadstick-turned-mouth-watering-pudding. That's the beauty of this dish, you can use virtually any bread you have or cakes and brioche.


*I baked a bread and butter pudding with banana and cream sherry for dessert. The dates complimented the banana beautifully and I am thankful Erin had some ripe bananas to experiment with in this dish.


Cooked it a little longer and I was so chuffed that I had to post a picture of me about to eat it... I know you want to make one now...


It's good to be home.

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