Monthly Archives

March 2013

Easter Weekend

March 30, 2013

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Happy Easter to you!

I’m having fun a bucket-load of with my dear cousin sister this long weekend, who is down visiting from boarding school. It’s super fun having a jogging and walking, cooking and eating, movie night partner in crime. We’ve been a blast getting messy in the kitchen, as I learn about the latest pop tunes (though personally, “Labyrinth” will forever be this movie and not some dude). Nut butter, granola, eggplant puree, poached trout, lemonade and fig jam have been on the menu (to name a few).

Yes, fig jam, which pairs terribly well with Flinders Sourdough‘s gorgeous Hot Cross Buns.

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No, I do not fancy my lovely going back to boarding school in Sydney just yet. Though I suppose the fact that Ben is home in one week makes up for this, somewhat. These past six weeks apart have felt oh so terribly long. Did I mention we leave for the USA in two weeks? Well, we do. I guess I had better get packing…

For now, let’s wind down and enjoy some time with family, this Easter.

I think I’ll start with these Hot Cross Buns, perfect in the gentle Autumn afternoon light…

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Heidi xo

 

Pork Shoulder Ragu

March 28, 2013

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Oh welcome the rain, the biting gusts, soggy soil and misty mornings. I’m so pleased you’re here.

As much as I adore the February sun, I find myself a fickle friend of the weather. Soon enough I crave woollen knits, baked rhubarb and pork shoulder ragu. The cycle will start again, oh yes, but for now it’s a beautiful feeling to be so giddy at the thought of new season delights, as we find ourselves on the cusp of change.

This ragu, so dear and tender, was slow-cooked for my love  last month. That was a magical week, with sandy toes and fresh mussels, slow-dancing and tiramisu…

Though far from comfort-food season at the time, I insisted on serving this dish, influenced by his inclination for rich pasta dishes and my desire to please his sensibilities. We were celebrating our wedding anniversary, after all.

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Now if only I could make Ben a wild boar ragu, I’m fairly certain he would propose all over again.

Pork Shoulder Ragu (recipe link), by Katie Quinn Davies. Best served with a good wine, a little salad and some Frank Sinatra.

Heidi xo

 

Welcome to the Wednesday Breakfast Club

March 26, 2013

Good morning.

I hope you are having just a lovely Wednesday so far. On this particular Wednesday I find myself quite excited, as I share with you a little pet project I have.

It’s called the Wednesday Breakfast Club, and its sole purpose is to encourage us all to share our Wednesday morning eats. I do so love a nosy peek at your morning bowls, your toast goodies and such. Don’t you?

On Wednesdays, I shall endeavour to post my morning eats right here. I will also post them on Instagram, where I’ll hashtag #wednesdaybreakfastclub.  Feel free to join me, or describe what you ate for breakfast in the comments on each post. I think it will be a bit of fun.

I hope the Wednesday Breakfast Club provides you with some tasty inspiration, or at the very least, satisfies your nosy breakfast notions. I hear ya, there’s no shame here at the Wednesday Breakfast Club.

…..

For my first Wednesday Breakfast Club post, I have for you the following little scrumptious arrangement.

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♥ Greek yoghurt with gorgeous figs from a friend’s tree and honey fresh from a friend’s backyard hive.

♥ Toasted sourdough bread with natural peanut butter.

What did you have for breakfast today?

Heidi xo

 

 

 

Baked Gingerbread Porridge

March 24, 2013

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I told you I was on a ginger bender, didn’t I? Well here I have for you a little morning dish of warmth and comfort. It’s baked gingerbread porridge. And it’s completely welcome in my life right now.

The grated apple or pear topping in this recipe is mandatory. Mandatory. Trust me. What became an afterthought of grating a little apple for some sweetness and fibre turned out to entirely make the dish. I may even prefer grated pear on top… I recommend you just go with your mood and fruit bowl situation. Oh, and the mascarpone, it mellows things, balancing the ginger zing nicely. I’ve made this dish with and without the somewhat indulgent mascarpone scoop and I dearly favour its presence.

Oh, and do you want to know what makes this porridge extra special?…

The generous use of spice we have here ignites something completely fabulous in me. It’s called productivity. Have they done studies on spice and productivity? Surely they should. I feel that ginger, in particular, is a solid firecracker, encouraging task completion and generally just getting things done. It’s a ‘ticking off lists’ kind of food. Blackstrap molasses, in its nutritious glory, is helping move things along too. Try this dish and see for yourself. If enough of us participate in this breakfast study, I feel quite confident we could publish the results.

Peer reviewed porridge, now there’s a journal article I’m truly interested in.

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Baked Gingerbread Porridge

Serves 1

Porridge Ingredients

1/3 cup Rolled Oats

1 tablespoon Ground Flaxmeal

1 heaped tablespoon Flaked Almonds

A pinch of Salt

A pinch of Ground Cloves

A pinch of freshly grated Nutmeg

1 teaspoon Ground Cinnamon

1/2 teaspoon Ground Ginger (or a touch less, if you do not enjoy such a ginger bite)

1/2 teaspoon freshly grated Ginger

1/2 cup Milk

1 tablespoon Mascarpone

1 tablespoon Blackstrap Molasses

Butter, to grease the pan

Toppings
1 small apple or pear, grated

Greek or natural yoghurt

 

Method
1. Preheat your oven to 180 degrees, Convection setting.
2. Grease a 14cmx10cmx5cm oval ramekin with butter. Feel free to use a different baking dish but ensure your filling is around 3cm high in the dish and watch the cooking time if it’s significantly different.
3. Add all the porridge ingredients to a mixing bowl and stir to combine (use a whisk to evenly distribute the mascarpone as required). Pour into the baking dish and smooth the surface.
4. Bake in the oven for ~30 minutes until done. You want your porridge to be cooked yet moist, and certainly not dry.
5. Serve in the ramekin with grated apple or pear on top. A spoon of yoghurt is a lovely addition also.
6. Go and get things done.

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Heidi xo

Black Sticky Gingerbread

March 21, 2013

Ginger has been on my mind, of late. This deeply autumnal spice has indeed been slightly out of place as Mother Nature makes is clear that she is not yet yielding to fallen leaves. And despite the calendar insisting that we have in fact changed seasons, ardent sunshine has prevailed. Though so too has my hunger for spice and warmth and delicate crumbs. So I’m going to be a complete rebel here and give you some cool weather cake for your sunshine-kissed, mid-March afternoon tea. I’m sure you’ll deal with it just fine. In fact, as I type this diary entry, the clouds are swooning that bit closer and I find myself reaching for woollen socks. I’m ready.

Here we have a gorgeous loaf of Black Sticky Gingerbread, by Heidi Swanson. This recipe has long been calling my name – wholemeal flour, butter, generous spices and sticky, sticky molasses. It’s long been calling my nana’s name, too, as she adores ginger.

The resulting cake is fragrant, unabashedly so, and borders on heavy, despite it’s delicate crumb. But it’s heavy in a welcome way, it doesn’t sit in your stomach like a brick. Hmmm, yes, heavy is the wrong word, rather, this cake makes it’s delicious presence known to you. Indeed, it lingers. Perhaps this is due to the rich use of spice… All I know for sure is that this cake makes me want to pop on my gumboots and a tunic, braid my hair and call myself Gretel, then wander into the woods and eat some old lady’s house. Quite so.

I adored this recipe so, it inspired me to bake another ginger goodie – baked gingerbread porridge. I’ll be posting that recipe soon. It’s just warmth in a bowl, that one. For now, eat this cake. Share a slice with loved ones over a hot cup of tea and welcome in this new season. Surely leaves will soon be turning golden. Oh, and stay away from gingerbread houses in the woods – I’ve heard that path never ends well.

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Heidi xo

 

P.s. Welcome to my new site, applesundermybed.com. It’s simple and clean, a little leaner. It’s bright and it feels like home. Thank you for being patient these past few weeks and letting me find my feet as a .com lady. I’ll be delighted to show you around over the coming posts. My mind has been ticking over, eager for new chapters in this, my food diary.