simple cooking and words

“As to what good qualities there may be in our souls, or Who dwells within them, or how precious they are — those are things which we seldom consider and so we trouble little about carefully preserving the soul’s beauty. All our interest is centred in the rough setting of the diamond, and in the outer wall of the castle — that is to say, in these bodies of ours.”
― Teresa of Ávila, Interior Castle

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I’m moving to a slower rhythm, keeping things simple, deciding what can and can’t flow through my life right now. I’m sure, and unsure, being brave and honest with myself. I’m allowing, unresisting to any uncomfortable movements that are arising and just letting them be. I’m giving myself the grace to be with all it entails. This is the only way forward, this is the only way that the new story can be created from here. I must know all of my inner most ingredients, everything that makes me move the way i do. I’m spending much needed time, unraveling, dreaming, grieving, understanding and finding my way back, towards forgiveness and acceptance. I can see all  the answers, i can see how wonderfully great it is going to be, i can see the picture i’m creating and the way it will look, but i know i can’t just arrive there, to this wonderful new place. i know that there’s no skipping ahead, not on this journey im on, not this time. Everything that comes up, needs to be moved through, nothing can be rolled up, or put to the side or saved for later.. for some other time. i have arrived in a place that i wont allow myself to travel back from, i am willing to do or not do, what ever it takes to arrive completely at home with myself, again.IMG_3600 IMG_3602 IMG_3601 IMG_3606IMG_3603

lemon thyme tuna patties

ingredients: 4 potatoes, finely diced spanish onion, tuna, fresh sprigs of thyme, rind of 1 lemon, sea salt, cracked pepper, parsley, 5 slices stale bread, 1 free range egg, olive oil

method: in a food processor, combine bread, parsley pinch of salt and process into fine bread crumbs. Boil the potato’s whole with the skins on until cooked through and soft when pierced though the centre. Allow to cool slightly before peeling and disregarding the skins and mash with potato masher. Combine tuna with a little of the olive oil, onion, lemon rind, thyme, egg, with the potatoes. Stir mix through and season generously. Roll table spoonfuls into patties and coat in the bread crumbs ,  laying in a single layer on a tray and refrigerate for 1/2 an hour. Heat a non stick fry pan with olive oil and cook patties until a golden brown before gently turning to cook the other side. Serve with a  light citrus salad, hot or cold.

raspberry and vanilla pod jam

It’s important that my children know where the food they eat begins. That not everything must be bought from the supermarket and most of the time what we can create in the kitchen with our own hands and hearts has a far greater effect on their well-being than anything that can be bought off a shelf, even jam.

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Raspberry and Vanilla Pod Jam

ingredients: 700g fresh or frozen raspberries, 700g caster sugar, 3 teaspoons of vanilla pod paste, juice of 2 lemons, 1 tablespoon of pectin powder(optional)

method: Before beginning place a saucer in the freezer to chill and wash and sterilise your jars by boiling in a pot of water for 10 minutes. To make the jam, combine raspberries and sugar in a heavy base pot on a low heat and gently heat until all the sugar is dissolved. Add the vanilla paste and juice of the lemons and the pectin powder to the mix. Adjust the heat to a low boil, creating good movement within the mix. Stir regularly to avoid sticking and burning for 20 to 25 minutes. When the jam starts to reduce and thicken lower the heat and test by dropping a teaspoon of the jam onto the chilled plate from the freezer. If the jam develops a skin once on the plate and wrinkles when pushed with your finger, it’s ready. Turn off the heat and allow to stand for a few minutes before funneling into hot pre sterilized jars. Seal with the lids while still hot.

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carrot cake with dark agave nectar

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Carrot Cake

ingredients: 2cups SR flour, 1/2cup brown sugar, 1/4cup dark agave nectar, 3 freerange eggs, 1/4cup vegetable oil, 2 carrots grated, 1cup soy milk

method: combine all the ingredients in a large mixing bowl and mix well until all combined. Pour mixture into a lined and greased cake tin. Bake in preheated oven at 180°C for 45 minutes or until cooked through. Serve while still warm with a little butter and a drizzle of agave nectar.

rustic apple and sour cherry pie

I lie abstracted and hear beautiful tales of things and the reasons of things,They are so beautiful I nudge myself to listen.

I cannot say to any person what I hear… I cannot say it to myself… It is very wonderful.

-Walt Whitman, leaves of grassIMG_6282IMG_6322IMG_6278   IMG_6270 IMG_6271  IMG_6272

Rustic apple and sour cherry pie

for the sweet pastry

ingredients: 125g butter softened, 1egg, 90g icing sugar,30g almond meal,250g plain flour

method: place butter,sugar,almond meal,egg in an electric mixer with a paddle attachment and beat until well combined, Add the flour on a low-speed until just combined. transfer the dough to a lightly floured surface and bring together into a disk, wrap in plastic film and refrigerate for 1/2 an hour. Pre heat oven to 180°C. Remove pastry from the fridge, on a lightly floured surface roll out to 4mm thick and gently line a greased pie tin, can leave the edges  for a homely look.Put the remaining pastry aside. Bake the shell for ten minutes in the oven before removing and setting aside to cool.

Pie Filling

ingredients: 1tin of pie apples,1 cup of sour cherries drained,1table spoon brown sugar

method: combine all the ingredients and pour into the tart shell, roll out remaining pastry and cover over the pie. With a sharp knife make indents in the lid, and sprinkle a little brown sugar over the top.

Bake for 25 minutes, serve hot with thickened cream.


play dough

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there is quite a gap between our two-year old and his older siblings. i must admit it’s taken a little adjusting to get myself back into toddler mode.  we are beginning to introduce some forms of structured play to our boo.  i had forgotten how much fun play dough actually is… my older children would never admit it  but they too enjoy a good round of play dough

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play dough recipe


2cups plain flour,2tbls cream of tarte,2 tbls canola oil,3/4 cup table salt,food colouring,2 cups water,


combine all of the ingredients together in a saucepan and stir over a medium heat for approximately 5 minutes or until mixture comes together. be carful not to over cook as this will make the play dough dry. need on a lightly floured surface.