Cranberry and Pistachio Biscotti

The first few weeks at a new work place is always awkward.

If you've never felt this way then you are probably less socially awkward than I am. Any tips appreciated!

I am terrible at chit-chats especially in the elevator or other confined spaces (e.g. bathroom). I never know what to say after that nice-to-meet-you handshake (I'm proud of my firm-not-sloppy handshake but not the subsequent awkwardness that follows). And I am embarrassed to admit that many colleagues are still addressed as "...hey!", where the "..." refers to the moment of silence where I frantically try to recall their names.

But besides these rather gawky experiences, I have every reason to feel thankful...for the job, the colleagues, for the opportunities to learn, to grow and to break (myself, hopefully not things/computers/people), to be of influence (however big or small!) and to able to support myself financially. And obviously for the people who support and pray for me!

On a different note, I made this rather exotic yet comforting Blueberry-Cardamom Mexican Atole (pictured above!) from McCormick's Flavor Forecast on Chinese New Year's Eve (we really lack tradition in my family). Atole is a warm sweet masa drink from Mexico traditionally served at breakfast - why haven't I discovered you earlier?

Aaaaannnd, yesterday these deliciously crunchy (and festively looking!) biscottis were made in a rush after work and just before dinner and the summer sunset. They were accompanied by a mug of Mother's rather strange but healthy concoction of red bean, mung bean and barley drink...not coffee!

I did mention we're not a traditional bunch, right?

Cranberry and Pistachio Biscotti
Donna Hay Magazine Dec 2012
Makes 80

• 2 cups plain flour, sifted 
• 1 1/2 tsp baking powder sifted 
• 3/4 cup caster sugar 
• 3 eggs, lightly beaten 
• 2 tsp vanilla extract 
• 1 tbsp finely grated orange rind
• 1 cup sweetened, dried cranberries 
• 1 cup shelled unsalted pistachios  

1. Preheat oven to 160deg. Place flour, baking powder and sugar into a bowl and mis to combine.

2. Add eggs, vanilla, orange rind (I used Lemon), cranberries and pistachios and mix until you form a dough

3. Turn the dough out onto a table and with some flour, knead until smooth.

4. Form into two logs and flatten slightly. Bake in oven on two lined baking trays for 30-35 minutes or until firm cool completely.

5. When cooled use a serated knife to cut thin slices and place them back on baking trays. bake for a further 8-10 minutes until crisp. cool on trays.

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Natural food bar and colours.

Hello Spring,

You have a way of creeping up on me rather quietly. 

Then one day, as I was busy going about my business, I smelled you and saw you in all shades of colour. 

And wondered why I hadn't noticed the signs - longer daylight hours and neglected scarves and jackets.

So I think it's about time to bid farewell to the slippy, drippy, nippy winter and make room for some showery, flowery and bowery times ahead (yes I remember my nursery rhymes).

I'm looking forward to days of ice-cream after dinner, unsightly tan marks, pizza parties, hiking trips and possibly some pollen allergies. 

Thanks for coming on schedule year after year and please make yourself at home!

-V

Below are some of my recent Spring snapshots in 'rainbow'!

{red}

Spring is like a doting mother dressing her babies with red flowers. 

{orange}

Drive into the orange sunset (in a convertible with flowy scarf and immaculate hair. Maybe only just the flowy scarf part.)

{yellow}

Banananana...they still cost an arm over here! But of course that didn't stop Mae and I from a banana bake-off!

{green}

Another delicious breakfast food = green zucchini fritters. And some sour cream.

{blue}

True Blue! Did I tell you how pretty my city is?

{indigo}

The stigma of this flower is indigo, right? I often get indigo confused with purple or navy (because they never taught me this colour in kindergarden, so totally excusable!)

{purple}

This purple lavender greets me every morning as I rub my fingers against its leaves for the lingering smell.

I need to declare my love for this natural food bar (almost like those museli/nut bars you find in the supermarket but is less processed = much healthier for you.) 

Being one of the few Asian kids growing up my area in NZ, Mother used to pack muesli bars in my lunch box when I wanted to fit in with the rest of the kids, as eating things like sheets of seaweed didn't exactly fly off with the others in primary school.

I really think I would've preferred this yummy homemade version.

This power energy bar is made of few simple ingredients: dates, almond, cocoa, walnut, and salt. I sometimes use nuts like cashew or pinenut, and add a bit of peanut butter too! The best thing about these is that you can try a gazillion flavour combinations with different ingredients and they are just sooo quick and cheap to make. 

I will be packing these energy bars to accompany me for the Spring hiking trips - I think they will make me more popular than in my primary school days. ;)

Chocolate PB Almond Dates Bars 
Adapted from Delightful Delicacies

• 1 cup whole almonds and/or walnuts (or mix of nuts as you prefer)
• 2 tablespoons cocoa (unsweetened, optional)
• 1 cup dried dates (whole)
• 2 tablespoons natural unsalted peanut butter (optional, but I find it binds the bars together better)
• pinch salt

Chop the almonds in a food processor until you have a mix of chunk sizes. Add cocoa and pulse once. Add dates, salt and peanut butter and pulse until well combined.

Line a loaf pan with wax or parchment paper, press fruit and nut mixture into the pan and press down firmly. Remove from the pan, cut into bars, and wrap individually in plastic wrap or wax paper, tie with string.

Store in airtight container inside the refrigerator or freezer.

Makes 8 bars

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Heidi's Oat Cakes

Dear sweet old elegant lady at the park,

I'm glad our paths crossed today. 

You were on your afternoon stroll when you saw me taking photos of flowers (roses, specifically), because that's what I do when I need to clear my head.

You must've been intrigued as you walked over and struck up a conversation with me. Am I a high school student, you asked. I didn't know whether to take that as a compliment or as a sign to consider a wardrobe makeover. For the sake of my wallet, I picked the former.

You adore roses, you said. Especially ones so dark, rich and deep in colour, because they have the best smelling perfume in the world. You walked over to a naked patch of the garden where only 1 red rose still stands, the rest all stems and thorns - a consequence of this unforgiving winter. This is undoubtedly the best patch during blooming seasons and you said you could never walk past without dipping your nose into them all. Your eyes twinkled then!

Store bought roses are just not the same, they lack in real rose scents. I nodded in agreement.

So it turned out we have a few things in common. Well, for one, we are both terrible gardeners but we love strolling in the park to appreciate the hard work of other gardeners!

Then you told me to wait. What for?

Wait until the summertime when everything will be back to normal again. The richly perfumed flowers will fill the entire garden and it'll be so fragrant that just one sniff is like drowning in a glass of red wine, in your own words.

(I will remember to check there are no insects/bees hiding inside the roses before I smell - thanks for the heads up.)

It seems a long way away, summer, doesn't it? Especially on days when we're bundled up from head to toes and still feeling like popsicles. But experiences from previous years comfort us - it'll come before we know it.

So I told you that I will wait with happy anticipation.

I don't know if our paths will cross again. If they do, I will definitely bring you a tray of these flaxseed oat cakes one day. I just have a strong feeling that you'd totally dig this wonderfully fragrant and healthy (bonus!) treat as I have! 

Thanks for being part of my life today.

Yours sincerely,

The 'high-schooler' with the camera.

This recipe is from Heidi's new cookbook Super Natural Everyday (I've doggy-eared so many pages!). These oat cakes are on the dense/heavy side, really moist and filled with chunky bits of walnuts and deliciously scented by the coconut oil and maple syrup. They are filling too, in a good way of course :) These will be making many many more appearances in my kitchen for sure, and I hope yours too.

Oat Cakes (oats, flax seeds, walnuts)
From Super Natural Everyday via 5 Second Rule

Makes 12 oat cakes

• 3 cups / 10.5 oz / 300 g rolled oats
• 2 cups / 8 oz / 225 g spelt flour or whole wheat pastry flour
• 1/2 teaspoon aluminum-free baking powder
• 2 teaspoons fine-grain sea salt
• 1/4 cup / 1.5 oz / 45 g flax seeds
• 3/4 cup / 3 oz / 85 g chopped walnuts, lightly toasted
• 1/3 cup / 2.5 oz / 70 g extra-virgin coconut oil
• 1/3 cup / 3 oz / 85 g unsalted butter
• 3/4 cup / 180 ml maple syrup
• 1/2 cup / 2.5 oz / 70 g natural cane sugar (I omitted this as the maple syrup is already really sweet)
• 2 large eggs, lightly beaten

1. Preheat the oven to 325°F / 160°C with a rack in the top third of the oven. Butter a standard 12-cup muffin pan.

2. Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large mixing bowl.

3. In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir just until the butter melts and sugar has dissolved, but don’t let the mixture get too hot. You don’t want it to cook the eggs on contact in the next step.

4. Pour the coconut oil mixture over the oat mixture. Stir a bit with a fork, add the eggs, and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.

5. Bake for 25 to 30 minutes, until the edges of each oatcake are deeply golden. Remove the pan from the oven and let cool for a couple minutes. Then, run a knife around the edges of the cakes and tip them out onto a cooling rack. Serve warm or at room temperature.

~*~*~*~**~*~*~*~*~**~*~*~*~*~**~*~*~*~*~*~*

I've finally gotten around to numbering each of the eligible entries for the Baker's Delight Challenge!

(Terribly late I know!)

The 3 winners are:

hy

2 fit and fun gals

Anh

Will email you all soon :)

~*~*~*~**~*~*~*~*~**~*~*~*~*~**~*~*~*~*~*~*

Hope you smile today and come across nice people in your path too this week!

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Gorgonzola Two Ways

March came and went. It was an unusual month.

Apart from the devastating events around the world, for me, there may have been a lot of dreaming as well as dealing with the fear of decision making, changes and a case of unclear signs.

April signals that we are quarter way through the year (yikes!) and it's time to get serious about the goals set otherwise there will be nothing to show for in the passage of time....

April is also going to be filled with fun things like celebrating birthdays (thankfully not mine), walks in the park to greet my favourite four-legged friend (with a gorgeous nose), snapping more photos with my memory-keeper, wine sipping to accompany dinners (to work my way through the collection from those winery tours), and catching up with friends and books.

So I set a goal few months ago about getting to know different types of cheese (and thought I'd document part of that journey here!)

Even though I'm not a fan of the blue cheese (the smell is sometimes associated with something unpleasant which I shouldn't name here...stinky feet. Oops.), I've chosen the Italian gorgonzola to be the star of my first experiment. I wanted to see if I could grow in my love for it, if my mind could change and my taste buds have matured.

I opened the package to the cheese and took one look at the blue veins, one smell up close, and one taste of the crumb.

Why on earth did I choose this cheese to start with? There is a reason why this stinky dinosaur is named Gorgonzola.

Anyways, some facts I've learnt:

{one} Gorgonzola is a veined blue cheese, made from unskimmed cow's (or goat's) milk. Veined meaning that it has mold running through it giving it a unique and pungent taste.

{two} Two popular varieties include:

• Gorgonzola Dolce (pictured above) is mild and aged for a shorter time, giving it a sweet taste. It is creamier and spreadable and doesn't smell as 'bad' as it's older version. (Dolcelatte is an even milder version of the gorgonzola)
• Gorgonzola Piccante is aged for at least 6 months, creating a sharp, strong and pungent flavor. It's flaky and crumbly and darker in colour than the dolce version.

{three} You can assume that all gorgonzola are made are from Italy, since most of the blue cheeses in the EU carry a protected designation of origin (PDO), meaning the name is protected and can only be made in certain areas. Kind of like how champagne can only be made in the city of Champagne in France! 

Hmmm so what to cook with it?

I've seen a variety of ways people cook with this cheese...melted into a risotto, served as a sauce with short pasta and offered as pizza topping or in salads.

But since I had a box of potato at home, I decided to make me some Gnocchi with Gorgonzola sauce!

It was fun boiling 1kg of potato and mashing it by hand, and getting flour all over the place (including my poor camera). A mess. But a fun mess.

Rolling those pieces with a fork to create the groove marks was fun too but I looked at the clock and realised I was running out of time so I stopped making the indents. Or maybe I was just lazy. I can't remember.

After I cooked the gnocchi, the gorgonzola sauce only took less than 5 minutes to make.

The verdict? The gnocchi was soft and delicate, and the sauce is smooth and definitely has a bite to it  but it doesn't drown out the taste of the gnocchi. I enjoyed this dish - it looks mild and mellow but it is only when you taste it that the pungency of the cheese stands out (in a pleasant-ish way I promise). 

But I now found myself in a different situation...

a. I have A LOT of left over gorgonzola (I suggest you buy in small quantities!)

b. I love cheesecakes and was curious to see how gorgonzola could work in the sweets department.

So this Gorgonzola Cheesecake came out as a result.

This cheesecake is not for the faint hearted - it packs a punch and while it is smooth, the sharp aroma of the cheese is stays in your mouth (probably not a good thing if you're not crazy about the smell). For a blue cheese lover, this would be an indulgence, and while I have grown to enjoy the taste of gorgonzola from the gnocchi dish, I'm not sure if I could call this my type of cheesecake (yet). I'm just not ready so for now, a slice or two is enough. 

Gnocchi in Gorgonzola sauce

Adapted from Guy Grossi - My Italian Heart.
Serves 8 (I halved the recipe)

• 2.5 kg waxy potatoes, washed but unpeeled
• 5 egg yoks
• 440g flour

Gorgonzola sauce

• 200g dolce gorgonzola (or dolcelatte), broken into pieces
• 1/2 cup cream
• 1/2 cup freshly grated Parmigiano-Reggiano
• sea salt
• freshly cracked black pepper

1. To make the sauce: combine all the ingredients in a saucepan. Bring to a simmer and reduce until creamy (around 5 minutes). Keep warm until ready to serve.

2. To make the gnocchi: Bring a large pot of water to the boil. Cook the potatoes until tender, then refresh immediately in cold water and peel. Bring a fresh pot of lightly salted water to the boil.

3. Meanwhile, pass the potatoes through a potato ricer onto your work surface until well mashed. Madd the eggs and flour and knead until well blended.

4. Using your hands, roll the mixture into thin 'sausages' about 2 cm thick, then cut the sausages into small pieces. Roll each piece over the tines of a fork to create the traditional groove marks.

5. Drop the gnocchi into the boiling water in small batches.

6 Remove them when they rise to the surface (2 minutes) and transfer to a large dish to keep warm. Repeat with the remaining gnocchi.

7. Pour the gorgonzola sauce onto the cooked gnocchi and toss until well coated. Serve immediately.

Gorgonzola Cheesecake
1 small 12-15cm cake

• 75g cream cheese
• 40g gorgonzola cheese
• 50ml fresh cream 
• 45g sugar 
• 1/2 whole egg
• 1/2 egg yolk
• 1/2 tbsp honey
• 1/2 tbsp cornflour
• 6 kernels almond
• 4 cashew nuts (or walnut)
• 50g digestive biscuits (around 7 pieces)
• 20g unsalted butter, melted

1. Coat the baking pan with butter then sprinkle with some flour to prevent sticking.

Preheat oven to 190C.

2. To make the base, place the digestive biscuits into a sealed plastic bag and using something similar to a rolling pin, bash the bag until the biscuits are evenly and finely cracked.

3. Mix the melted butter with the cracked biscuits and layer/press down evenly on a small baking pan. Leave it in the fridge for at least 30 minutes to set.

4. Put the cream cheese in a bowl, and using a rubber scraper to mix until smooth. Slowly add in the crumbled gorgonzola cheese in 3 additions until evenly mixed.

5. Add sugar into the mixture, then using a mixer (I used a hand mixer) beat the mix then add in honey, yolk, whole egg and slowly pour in the cream, ensuring to mix evenly before each addition. Finally add in the cornflour and mix again.

6. Add this mixture into the prepared baking pan. Place the almond and cashew nuts on the mixture and place this baking pan on a shallow baking dish filled with hot water (which will come up to half way of the pan).

7. Bake the cake at 190C for 10 minutes, then turn it down to 170C to bake for another 25 minutes.

8. Once remove from the oven, let it cool for a while before putting it into the fridge for 1-2 hours (overnight is even better).

I'm looking forward to experimenting with another cheese soon. Maybe the Swiss Gruyere or the Spanish Manchego?

Any ideas? What are some of the cheeses that you've always wanted to try...or love to cook with?

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Peanut Butter, Nutella and Jam Popsicles

We all know that novelty wears off...

But there are a few exceptions, such as watching the sunset (surely I've seen a number of sunsets in my lifetime, but I still oooh-and-aaah everytime without fail), rainbows after the rain, playing with a giggling baby, listening to your favourite song on iPod and for me personally...

All day breakfast.

When I do find myself in a cafe that serves all day breakfast, my heart skips a beat. Ok, maybe not quite...but there is definitely something about having breakfast at 3pm that makes me feel giddy inside. Oh, you too? Good.

Because these popsicles may have that effect on you as well. They are made with your breakfast spreads and once you start making them, you might find yourself needing to restock your spreads more often than you'd like. You may also find yourself heading straight to the freezer after work. Nibbling on one while you cook. And another one after dinner. And so yes, they are addictive and would definitely classify as 'all day breakfast'.

In keeping with the 'breakfast' theme, I added greek yoghurt as the base. I don't think I can pour cream into these and call them breakfast. It's not my kind of thing. And the best part is, they taste great with the yoghurt!

I used crunchy peanut butter for this, but you can use the smooth version if you prefer. I love the crunchiness so much that I bought some raw hazelnuts, crushed them, and added them to the tip of the nutella popsicles!

These mini popsicle makers are from IKEA for a couple of bucks (and I finally bought 1kg of frozen meatballs too!). They're to me, the next best thing after an ice-cream maker (especially if you don't have one like myself!)

I hope you do give this a go! The peanut butter one is seriously good (if you're a PB fan like myself).

Crunchy Peanut Butter Popsicle
Makes 3 mini popsicles

• 2 generous tbsp crunchy peanut butter
• 1 tbsp condense milk (adjust to your preference)
• ~1/2 cup greek yoghurt (I used Black Swan)
• ~ 3 tbsp milk

1. Mix the peanut butter in a bowl with condense milk until combined. 

2. Pour in the yoghurt and continue mixing with a spoon until smooth.

3. Add the milk (decrease or increase the amount of milk depending on the size of your popsicle makers) and once again mix until smooth before pouring them into the popsicle molds. The mix should not be too runny.

4. Freeze overnight.

Crunchy Nutella Popsicle
Makes 3 mini popsicles

• 2 generous tbsp Nutella
• handful of hazelnuts, crushed
• ~1/2 cup greek yoghurt
• ~ 3 tbsp milk

1. Mix the nutella spread in a bowl and with the yoghurt and mix with a spoon until smooth.

2. Add the milk (decrease or increase the amount of milk depending on the size of your popsicle makers) and once again mix until smooth.

3. Take out a small portion of the mix (a few tbsp) and combine with the crushed hazelnut. Pour a small amount into each of the molds for the tip of the popsicles.

4.  Pour the rest of the mix into the popsicle molds.

5. Freeze overnight.

Blueberry Yoghurt Popsicle

Makes 3 mini popsicles

• 2 generous tbsp jam of choice (I prefer the ones with chunky fruit pieces)
• 1 tbsp honey
• ~1/2 cup greek yoghurt
• ~ 3 tbsp milk

1. Mix the jam in a bowl with the honey and until combined. 

2. Pour in the yoghurt and continue mixing with a spoon until smooth.

3. Add the milk (decrease or increase the amount of milk depending on the size of your popsicle makers) and once again mix until smooth before pouring them into the popsicle molds.

4. Freeze overnight.

Blueberry yoghurt popsicle (and s'cuse the terrible photo!)

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Strawberry Rhubarb Crumble

One day soon, I hope to say something like,

"...so I bought a SLR camera and never looked back."

The truth is, at the moment I am looking back fondly on the days of effortlessly 'pointing and shooting' and not having to think about all the different settings and what they mean. I spent all afternoon getting acquainted with this new toy of mine and the super-zoom lens that I bought by 'mistake' (in Japan...it's a long story!)

I know it will get easier with experience and patience...I just look forward to that day.

Oh, and that is not the only thing new in my life.

Spelt flour. Wholemeal. Whoa. Never thought this day would come.

Rhubarbs have been sitting in the fridge for a week now.

Six punnets of strawberries are waiting to be eaten.

No time for pie crust...

Looks like a crumble will do :)


Strawberry Rhubarb Crumble

Recipe from 101 Cookbooks

• butter for greasing skillet/pan (about 1 tablespoon)
• 3/4 cup / 3 oz / 85 g spelt flour
• 2/3 cup / 3 oz / 85 pine nuts, lightly toasted
• 1/2 cup / 1.5 oz / 45 g rolled oats
• 1/2 cup / 2 oz / 60 g natural cane sugar (I halved this)
• 1/2 teaspoon fine grain sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup / 2.5 oz / 75 g unsalted butter, melted
• 1 tablespoon cornstarch
• 1/2 cup / 2 oz / 60 g natural cane sugar (or Muscovado sugar - I halved this)
• 1/2 lb. / 8 ounces / 225 g hulled medium strawberries, cut into quarters
• 12 ounces trimmed rhubarb, sliced into 3/4-inch pieces
• 1/4 cup / 60 ml port wine (optional - I excluded this)

Preheat the oven to 375F / 190C, with a rack in the middle. Butter a 10-inch round gratin dish (pictured), or a 9x9 square baking dish.

Combine the flour, pine nuts, oats, sugar, salt, and pepper together in a bowl. Use a fork to stir in the butter, squeeze into a few patties, then place in the freezer to chill at least ten minutes.

Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the strawberries and rhubarb, and toss until evenly coated. Wait three minutes, add the port and toss again.

Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the filling - make sure you have big pieces and small.


Bake for 35 - 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling. You'll want to let things cool a bit before serving, 20 - 30 minutes.

Serves a small crowd, 8 - 12 servings.

This is the first time I have baked strawberries. Normally I'd think it is a waste to cook such fresh berries, but I just have too much of it in the fridge ;)

The rhubarb and strawberry combination exceeded my expectations (in the past I just couldn't imagine how this could work) and the crunchy topping is just as delicious as a normal crumble - and healthier too, although I would probably decrease the amount of pine nuts next time as a personal preference.

Anyways, I'm ready for a new week ahead...

Have a blessed week!

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