Valentine’s / Mother’s Day Meal

Sorry for the short break, a few things have changed in our routine hence the delay in posting the next recipe/post. So for Valentine’s / Mother’s day I was treated to a candle lit lovely 3 course meal 🙂 by the wonderful men in my life. They put alot of effort into the meal and making sure that it was all very well presented. I was very impressed with all the love and effort put in by both of them and it was very tasty. I do not have recipes to share with you as part of the menu was shop bought and things were just very cleverly put together. The recipe that was followed was modified by what my husband felt like adding to the recipe ;).



So my starter was hummus with paprika, and toasted sesame pitta. The main was a moussaka with a side salad, masterfully chopped by junior chef, and for desert it was Greek yogurt with honey and roasted walnuts. I will remake the moussaka and add a recipe to the picture.

I felt very special and enjoyed not having to think about the cooking, the usual thought of  “oh what should I make today ?” or “which part of the world do we want to go to today for dinner ?” my usual questions for when I have not planned the menu. As I have said before in a previous post, sometimes the basic ingredients are all what we need and then they can be used to transform the ingredient into a world cuisine.





We are back !!!!!!!!!!!!! Chocolate Fudge Cake

After a very long time off from the blog we are BACK !

Well what can I say, many of you have asked WHY ??  the absence, wondering if I have stopped cooking ???? Never, it has just been a tricky few years and my editor (husband) was very busy, so there have not been any new posts, however hopefully you will see more regular entries. So as a peace offering I am going to share a chocolate fudge cake recipe 😉

This chocolate fudge cake recipe I saw on a TV show some years ago and since have made it several times of course with my modifications. When I saw Phil Vickery make the cake, I thought to myself I had to try it, as I love the simple desserts that he makes and shows on various TV shows. One of the other reasons I wanted to try it was to see how it would turn out when using very little condensed milk, and much to my surprise the cake is moist, spongy and has a very nice chocolatey taste. It is such a simple recipe that this time, as can be seen in the picture, it is made by my son. He measured all the ingredients, mixed, and poured the batter into the tin, which he prepared by placing the grease proof paper before hand. I only assisted by placing the cake in the oven for baking, once cooled he cut the shape he wanted and decorated it to how he wanted it.

Oh I cannot tell you how proud it makes me feel to see him make the cake all by himself – he has grown up so much that he is using all of his skills and learning more at the same time as making the cake. Of course the most obvious being maths – weighing and measuring the ingredients, then the other bit of learning, which you would not normally associate with cooking is science. When mixing the oil & milk, and the effect of mixing the two ingredients to emulsify them together. He even said as he was mixing it, lets see what happens when we mix the light (oil) liquid with the heavy (milk). As he whisked the two ingredients together, he noticed the change from being separate layers to big bubbles and then eventually coming together. It is only when we think about these things do we realise how everything is connected and how we use core subjects like maths and science in everyday life without thinking about it. In effect we are enforcing what is being taught at school in a fun practical way, and of course the most important skill/ lesson learnt is cooking – being able to make something. I urge you to try this recipe, it is a very rich, moist cake. Each time I have made it, the cake is eaten on the day and there hardly ever is anything left over. Everyone who has tried it loves it and I have taught two other people how to make it already.

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Creativity & Food

In my world everything is interconnected – food, creative arts, emotions, relationships, nature and our daily surroundings. Food and our emotions are always interconnected – we turn to different foods when we are happy and at the other end of the spectrum when we are low we turn to comfort foods to help pick ourselves up. Part of what we eat is visual.  We eat with our eyes first and then the taste comes in. So when we marry creativity with food, it becomes a visual treat and gives you a wow moment.

As I love all forms of creativity and have a background in textile design I am always looking for inspiration from my surroundings or other sources. As a result I get regular emails from ‘The Inspiration Room’ a blog that sends me creative ideas and how they are used in the world of advertising. Recently I got a mail from them that made me think wow so I thought I would share it with you. It was an advertising campaign for the Sydney International Food Festival that showed food in the form of flags. I was amazed at the amount of thought put into making sure that the type of foods used to create the flags were what was considered the cuisine of that country. The main article is here. I would love to be at such a festival and enjoy all the wonderful tastes and smells of the great food that we have in this world.