enough to put a smile on our faces...

I have some great news to share.

After much anticipation, my sister-in-law, S gave birth to a healthy baby boy, an ounce short of 10 pounds (4.5kg that converts to) in the late morning of 24 November. We are all so happy with the new addition to our family and Gavin especially, has taken to his little brother Gareth with much warmth, enthusiasm and love. Carrying the little guy in my arms was really quite a special moment. Watching Gavin kiss and stroke a swaddled Gareth is just priceless. We are a very lucky bunch indeed! Congratulations S and C!

On to other news, we have finally found a shop to start our business The Haute Food Co. Renovations have commenced and I have been running back and forth co-ordinating kitchen equipment, the shop's lighting, security systems, suppliers et al. It is exhausting work but I must admit, I am beginning to feel a sense of satisfaction watching the plumbing being fixed in our new kitchen and soon, the new cabinets and shelves being put up in the shop. It is all very exciting and I would not have managed thus far without the endless support of my family. Thanks guys!

I am really looking forward to unveil our project as I think although it is not an unfamiliar concept, I hope we'll be able to offer our customers something different in terms of customer service, menu options and retail products. I have spent countless hours developing recipes and on packaging solutions in the past months, and I am please to say, I think we have some pretty good merchandise to offer.

If there are any followers in Malaysia, please drop by and visit us when our doors open for trading in Plaza Damas, Hartamas. We envision this to happen in the next couple of weeks, early to mid December. We would love to hear your feedback.

As an endnote, I would like to extend my sincerest thanks to all my friends (near and far) who have been absolute champion cheerleaders for my cause. You are all true gems!

You are cute as a button!

yes you are!

I couldn't resist...

I've been promising a shift from dessert recipes but this cake is a true gem! I followed the recipe posted by Elise who also shares a plethora of recipes from cooking references she has tried and tested. It involves a bit of work but I think it is well worth it - perfect for brightening up an overcast Saturday.

As most strawberries found in Kuala Lumpur are imported and can be quite dearly priced, I reduced the quantity of fruit to just over half a kilo (ie. half the described amount in the recipe) on this occasion. The amount of sugar you add to the strawberry filling depends on how sweet the fruit are. I find though, the tartness of the strawberries helps cut through the richness of cream. And speaking of cream, I replaced the heavy cream with regular whipping cream with no detriment.

Although the cake's presentation lacks the appearance of a bountiful berry harvest (like the one Elise made), this cake is exceptionally delicious - especially if you, like me, enjoy the timeless combination of ripe strawberries and voluptuous swirls of vanilla cream.

yum!

Roast potato medley

Okay, this is not quite what I promised to post but I couldn't keep this one to myself. It is so simple to throw together and great for satisfying a carb-craving.

It is what I label as a "quick and dirty" because it's a very earthy dish that takes no time to prepare. Simply scrub the skins of the potatoes you plan on using - pictured above, I used 3 different types of sweet potaotes: yellow, white and purple-flesh, 2 types of potatoes: kipflers and royal blues, but you can use a variety of others that are available at the market. It helps if you get the tubers more or less the same size as it eases the cutting process a great deal. After cutting the potatoes into almost equal and generous wedges, season liberally with salt and pepper, then stick a few springs of rosemary about the roasting pan and a pour over good slug of olive oil.

Bake at 230C for 10 minutes until the flesh browns and blisters, then turn the heat down to 180C to cook until the 'tats are tender.

These are so incredibly good to eat on their own, or with a good spicy chutney or aioli. Or try it served with a leg of roast lamb.

A break from sweets

Not sure if I mentioned before that I was pescetarian for a while after returning from my trip to the US last year. I mainly ate a vegetarian diet rich in fruit, vegetables, pulses and legumes, supplemented with up to 3 small portions of fish during the week. However, after several bouts of passing out at the most inconvenient of times and being told it was a result of a low blood iron count, I reluctantly began eating red meat again. Things snowballed from there and before I knew it, I had a poor diet - by that I mean, I was consuming way too much processed "convenient" food.

I have assigned myself a conscious eating plan beginning of this month and hope to see it through until October. It is based on a caffeine-free vegan diet, but I will allow myself some fish once in a while. It is day 6 and I don't feel like I am missing much - well, I lie, I miss my desserts (like the creme caramel and coffee praline cake this evening), but I do feel a lot better on a whole.

Tommorow, I hope to have some time to prepare myself a salad of buckwheat, amaranth and millet. This will give me the opportunity to explore new ingredients and exercise some creative cooking - something I have been yearning for a long while.

Stay tuned.

A week of chocolate

Quite unexpectedly, I recieved a message from a friend the other day asking how often I exercise and brush my teeth during the day. This curious text came shortly after I uploaded more pictures of some sweet items I made for our online catalogue.

chocolate cream tart

It is only mid-week and I have gone through more than 5 kilos of chocolate. Since we've launched our official business website, the number of followers on our Facebook page have grown and orders for our sweets have arrived steadily. I am so pleased that our bespoke products are being received so well by the public and I owe it very much to all the wonderful feedback and recommendations from and by our friends. Thank you all so much!

a grand chocolate cake

Our most requested item is a cake we duly name "a grand chocolate cake". It is a tall cake consisting of rich velvety dark chocolate ganache sandwiched between 3 layers of tender-moist chocolate cake then topped regally with scrolls of dark chocolate. It is really an elaborate and celebratory version of my favourite chocolate cake - the one I eat in shamelessly door-stopper-thick wodges along with a tall glass of cold milk.

rich chocolate cake : rich yet light

Early on, I intended to put a family-style chocolate cake on our menu for everyday eating that is similar to the grand chocolate but in more modest proportions. However, after a brief study of various cream to chocolate ratios, I stumbled upon a winning formula that produced a chocolate creme not unlike chocolate mousse, and decided to incorporate it into a cake somehow. And so, our rich chocolate cake was born. This cake showcases 4 different textures of chocolate: 2 layers of moist cake, airy creme, velvety ganache and wispy curls in a perfect balance. It is a seriously intense chocolate experience, a heavyweight in the departments of flavour and character compared to many of its mousse-y compatriots. I must add, the beauty of this cake is, it makes for beautiful eating straight out of the refrigerator.

chocolate tart

One thing pretty much led to another and I spent most of my week trying out different chocolate recipes. I made some tarts and biscuits, and then some more. Although I find testing new recipes and making them reproducible an interesting exercise, I really am looking forward to having a little more time to indulge in "hobby" cooking and not "work" cooking.

classic chocolate chip cookies

And just for the record: I seldom exercise enough and I brush my teeth twice a day.

the nibblers vs. the chompers

I spent a good part of last week experimenting with these biscuits. I know they look pretty basic - shortbread topped with dried fruit and nuts, but I assure you they are anything but. These biscuits embody the minimalist perfection of taste and texture. There is no recipe to follow but you can hardly go wrong. It is just paramount to begin with good chocolate, quality garnish and your favourite shortbread.

The inspiration for these bite sized treats came from the French mendiant which literally translates into "beggar of alms", more specifically referring to the 4 orders of mendicant monks. Of course, classically these perfect rounds of crisp chocolate discs are topped with blanched almonds, dried figs, raisins and hazelnuts, each representing the colour of the robes worn by the friars. I chose a combination of 5 nuts and fruit: pistachio, walnut, dried apricot, cranberry and raisin, as I felt compelled to, though not by greed, but by my inability to decide between raisin and cranberry with their complimentary sweet and tart nature.

I think these are the perfect after-dinner sweet. A little something to accompany your coffee when there just isn't enough room for dessert (a situation which remains foreign to me). Also, by adjusting the size of these biscuits, you can cater for all walks of biscuit eaters: the nibblers and the chompers. I have to add, I am partial to the larger biscuits because they look bountiful but my family have a firm preference for the smaller and more elegant variation which admittedly are more laborious to produce, but are as delightful to look at, and as delicious to eat.

Dried berry and almond biscotti

I can't get enough of these crunchy double-baked biscuits - nor can my Mum. We both love dunking these biscuits into our morning coffee. I made this particular batch with some chewy and tart dried berries along with some roast almonds left from a previous baking project but the base of this recipe is so versatile you can easily tailor it to suit your whim and fancy. A particularly popular variation I make contains honey, cinammon, orange zest and nuts of some description (NB I have used walnuts, almonds and a combination of brazil nuts and pecans in the past).

dried berry and almond biscotti

300g plain flour

200g castor sugar

1/2 cup dried berries

1 cup blanched almonds

1 tsp baking powder

2 eggs

1 tsp vanilla essence

(makes approximately 3 dozen generously sized biscuits)

preheat oven to 160C

mix dry ingredients in a bowl

beat eggs and vanilla essence in a separate bowl

pour wet ingredients into dry and give stir until combined

divide the mix into 2

shape each portion into logs measuring about 5 cm in width

allow enough room to spread

bake the logs for approximately 30 minutes or just pale golden

remove from oven and allow to cool completely

cut into 1cm thick biscuits with a serrated knife

lay in a single layer on a baking tray

bake for 10-15 minutes to completely dry the biscuit out

enjoy with coffee.

I am still here

Hi everyone,

Many apologies for my vanishing act in the month of May. I have been occupied but I am still spending a lot of time cooking. I have just been falling a little short on time trying to document and capture images of my kitchen creations.

There is a very important project I am currently investing a lot of time and energy in. I hope I will be able to share it with you all soon... I am tremendously excited about it.

Thanks for your kind support over the months.

Chicken with lemon, garlic and thyme

Tonight I cooked dinner for us while Mum relaxed. Since Dad and my sibs are quite fussy eaters, I kept things simple and cooked chicken with lemon, garlic and thyme.

I know the very idea of leaving an oven on for 2 or more hours in such hot climes is absurd and inconceivable, but really, why not step out and run some errands while the chicken pieces cook in the slow, gentle heat?

chicken with lemon, garlic and thyme

4 chicken marylands, each cut into 2

1 head of garlic, cloves separated and crushed

1 lemon, sliced thickly

1 large brown onion, sliced thickly

2 tablespoon olive oil

3 tablespoon honey

bunch of thyme

salt and freshly ground black pepper

1/2 cup of chicken stock or white wine

(serves 6)

preheat oven to 160C

place lemon, garlic, thyme and sliced onions in a large baking dish

season chicken pieces with olive oil, honey, salt and pepper

place chicken pieces on the bed of aromats

pour chicken stock/white wine over the chicken pieces

wrap baking dish with some aluminium foil

cook slowly for 1 1/2 hours

increase the oven temperature to 230C

remove the foil and return chicken

roast for 20 minutes, turning the chicken pieces every so often to brown evenly

serve with chicken with cooking juices, butter pasta and a fresh green salad.

Snack attack: Chocolate cereal clusters

Apart from an apple-blueberry crumble I made for a picnic last weekend, I haven't been in the mood for baked lately. Part reason is the cleaning up afterwards but mostly it has to do with the fact that I have packed on the winter kilos well ahead of time this year and I fear if I continue to pile on the padding, I might grow to be the size of a bouncy castle!

As part compromise, I made these chocolate cereal clusters to have with my morning and afternoon cuppa. Remember those cute Easter nests I made? Well, these are basically the same without the extra ganache, decorative eggs and fluffy chick. Although not entirely guilt free, this snack packs some health benefits. They contain shredded wheat, dried fruit (I used those really large plump raisins) and chopped pistachios (but of course any nut of choice will do). Instead of using my favourite dark chocolate, I decided on a dairy free block this time.

All you need is a microwave safe bowl to melt the chocolate and a good spatula to mix the ingredients and you are one step away from sweet gratification. I am certain I have seen this recipe in a book before but I cannot remember which so I am unable to credit it -- sorry.

These little clusters are so incredibly easy and fuss-free you might even let a pair of little hands help. They are incredibly more-ish with their crunchy and chewy texture so it is best to make them bite-size so a few can be consumed at a time with less guilt.

chocolate cereal clusters

4 shredded wheat biscuits

100g dairy-free chocolate (I used Sweet William soy chocolate which I am very fond of)

1/4 cup raisins

1/4 cup chopped pistachios

2 tablespoon rice syrup

(makes 24 little bites - not counting ones you eat while making them)

melt chocolate in a microwave safe bowl in 30 second intervals until smooth and melted

add rice syrup to the melted chocolate and mix well

crumble shredded wheat biscuits into melted chocolate

add dried fruit and nuts

mix to coat everything in chocolate

place small mounds of mix on a lined tray

refrigerate to set the chocolate

enjoy

Sometimes green is good - basil aioli

I made this sauce by serendipity. A few days ago, I made a basil vinagerette: zest and juice of a lemon, a bunch of basil leaves and olive oil blitzed into a smooth green emulsion to dress some cooked chicken fillets. Of course, in order for my hand blender to do its job efficiently, I had to make a quantity that far exceeded the amount required so I was left with a jar of mentioned dressing sitting in the fridge.

Yesterday, I made an aioli and decided to use the vinagerette in place of oil and the result, an unctuous pastel-coloured sauce flecked with dark green - a hint of aniseed from the basil and heady with garlic.

Serve it simply and unapologetically with boiled potatoes.

basil aioli

1 large egg yolk

1/2 cup light olive oil

1 tsp dijon mustard

zest of 1 lemon

juice of 1/2 lemon

2 large juicy garlic cloves

1/2 cup picked basil leaves

salt and pepper to taste

(makes 1 cup)

blend oil, zest, juice, garlic and basil until the leaves are all chopped up and you have a green oil that is smooth-ish in consistency.

decant green oil into a little jug

whisk egg yolk with dijon mustard until combined

drizzle green oil into the yolk gradually, whisking continuously until a thick emulsion is formed

season with salt and pepper to taste

The little white dress - Lebni tart

In Pure Dessert by Alice Medrich, she described this tart as the dessert equivalent of "the little white dress". It had me reminiscing about Alicia Silverstone and the white Calvin Klein slip she wore in the movie "Clueless" - fresh, innocent and desirable.

This tart is all that minus the teenage superficiality, identity confusion and "*gasp*I have nothing to wear!".

If you enjoy cheesecake but not the idea of how swiftly it finds its way to your thighs, hips and bum, then this tart is for you. Not entirely guilt-free, but I believe it packs fewer calories than your standard New York slice. It is made from lebni (aka lebna, labneh, lebeneh), a pasteurised yogurt cheese. Since this is hard to find in Perth, I decided to make my own by simply straining 2 cups* of thick, whole-milk natural yogurt in a cheesecloth-lined sieve overnight, sans salt. The result is a very smooth, rather tart and extremely light version of cream cheese.

As its moisture drains under its own weight, the flavours of the yogurt become more pronounced so should you decide to make your own lebni, choose a very good natural full-fat yogurt that you enjoy eating.

I used the recipe in the book as a guide making little alterations** here and there to suit my taste. Of course, I felt a little uncertain of the outcome as I have never used lebni (store-bought or home-made) in baked goods before.

The result is an ivory-coloured, silken-textured filling delicately scented with honey and vanilla set in a crisp sweet tart shell. A noticeable tanginess of yogurt is present and it had me wondering how well it would partner with a crisp amber toffee a la creme brulee or topped with caramleised pineapples.

This is definately a keeper.

* 2 cups of full-fat natural yogurt yield about 1 1/2 cups of lebni after straining overnight in the fridge

** i substituted the quantity of sugar in the recipe with just under 1/4 cup of raw honey and replace the 3 eggs with one whole large egg and one yolk.

Happy Easter!

Wishing everyone a safe and Happy Easter!

Brownies

I have been making brownies with different types of recipe, chocolate and method but only one seems to stand from the crowd. It is the simplest brownie to prepare amongst the plethora of recipes I have gathered over the years and it never fails to satisfy.

As with many comfort foods, we are divided when it comes to how textures, serving temperatures and flavours ought to be - like whether a true brownie should be fudge-like or cake-like by nature. I like mine a little bit of both - cakey top and bottom with a fudge-like centre. The presence of nuts is desirable though not obligatory, depending very much on the circumstance. If they should be present, I favour walnuts over pecans, though I couldn't say why. Peanuts are sometimes a welcome change but only if they are accompanied by chunks of chewy caramel candy but this complicates things a little.

This is a good chocolate brownie that will be enjoyed by children and adults alike. Something that will hopefully unite the factions of our brownie-eating community once and for all.

brownies

200g cooking chocolate, I used Nestle Plaistowe Dark Chocolate

100g unsalted butter

1 cup dark brown sugar

1/4 tsp salt

3 cold large eggs

1 tsp vanilla extract

3/4 cup flour

2 tbsp cocoa powder

(makes 8 generous squares measuring 8x6.5cm)

preheat oven to 170C and line the base of a brownie pan with baking paper

melt butter and chocolate in a microwave safe bowl at 30 second intervals for 2 minutes checking and stirring after each interval

beat sugar, salt, eggs and vanilla in a large mixing bowl until well combined - takes about a minute with a whisk by hand

add chocolate mixture to the egg mixture and stir well to combine

sift flour and cocoa into this mixture, beat for 1 minute then pour mixture into the prepared pan

bake for 35-45 minutes (NB this bit is tricky, overcooking results in a cakey brownie, undercooking will give a goopey result. I checked mine after 35 minutes then let it cook for another 5 before taking it out of the oven and removing it from the pan to prevent it from overcooking)

allow to cool for 10 minutes before attempting to slice

Spiced lamb and tomato soup with couscous

I spent most part of today working on figures for my upcoming business venture and the remainder reading "a short history of everybody for the last 13,000 years" - a book by Jared Diamond. My cerebral hemispheres feel a little more worked out than usual and I am relishing this sensation, knowing I have exercised and fired a few dormant neural pathways today.

So tonight's dinner is a healthy no-brainer - soup.

I used to make this soup quite often in the past, using chicken instead of lamb. Of course, if you prefer a meatless version, you can substitute the meat with eggplant, zucchini, pumpkin or some firm tofu. If you are planning on making soup for now and some later, my advice is to cook the couscous separately as it tends to absorb all the liquid it sits in and turn into a slippery, starchy mess.

This soup is all about bold flavours so it is not so suitable for the convalescing - but extremely good for nursing a hangover. We are talking about some fierce heat from fresh red chillis and cayenne, sweet spiciness from Spanish paprika, earthy tones from fresh ginger, turmeric and cumin, finished off with fresh coriander and parsley. This soup is like a watered-down version of a Moroccan lamb tajine, less laborious to prepare but still delivers the same amount of eating pleasure. Although I had ideas of taking this soup in various directions, I think this is one of those soups where less is more.

spiced lamb and tomato soup with couscous

400g lamb mince

100g baby spinach

400g tin of chopped tomatoes

500ml stock (chicken, beef or veg)

1 medium onion, finely sliced

4 fat garlic cloves, chopped

1 knob of ginger the size of a thumb, finely chopped

1 red chilli, chopped

1tsp Spanish paprika

1/2tsp cayenne pepper

2 tsp ground cumin

1 tsp turmeric

chopped parsley, coriander or spring onions

1 cup instant couscous

1 tsp butter

1 1/4 cup boiling water

salt and pepper to taste

place couscous in a bowl with butter and add boiling water, salt and pepper

cover with clingwrap and allow couscous to steam and absorb all the liquid - set aside

saute ginger, garlic, chilli and onion in a medium sized pot with some veg oil until soft but not coloured

add lamb mince and cook until brown

add spices and cook for a minute

add chopped tomatoes and stock and bring to the boil

simmer for 15 minutes

season to taste

fluff couscous and add chopped fresh herbs through

to serve place a handful of baby spinach leaves in a bowl and pour hot soup over

garnish with couscous

Remembering someone special - Dark chocolate chestnut truffles

A year ago today, I lost my closest friend Jean-Michel Howland aka Micka (to me), after a very unfortunate accident left him battling for life in the Intensive Care Unit for 4 nights. I remember thinking, if part of my soul could bring him back to life, I would gladly surrender it and I am certain everyone who knew him would do the same... He was a great man with a warm soul and a true heart.

My heart truly broke the morning Micka left forever.

As a tribute to him, I made some dark chocolate chestnut truffles because like truffles, a true friend like him is rare, a real precious commodity and an acquired taste (he had a twisted sense of humour).

These truffles have a slightly different texture to classic dark chocoalte truffles. They seem less dense, more creamy - like a heavy mousse due to the high starch content of the chestnut puree.

dark chocolate chestnut truffles

200g dark chocolate min 70% cocoa

200ml pouring cream

150g chestnut puree

2 tbsp honey

2 tbsp brandy

250g your favourite dark chocolate

1/2 cup good quality cocoa powder

(makes 36 truffles)

melt 70% cocoa dark chocolate au bain marie

gently heat cream and add chestnut puree and honey stirring until a smooth consistency is achieved

add chestnut cream and brandy to melted chocolate and stir gently until well mixed and smooth

cover and place in fridge over night to set

melt your favourite dark chocolate in a water bath

using 2 teaspoons, portion ganache and place on a sheet of baking paper (alternatively, use a melon baller to shape the truffles)

coat the truffles with the melted dark chocolate then roll in cocoa powder

store in the fridge for up to 3 months.

Incredibly awesome ginger-pear cake

I made this cake purely out of necessity. It has been a while since I last baked a cake and I had to use the small pears that were going too ripe in the crisper compartment of my fridge so I made something to satisfy the two criteria. I mentioned in several posts back about my cravings for caramel. Although this cake doesn't feature caramel per se, the treacle in the gingerbread contributes caramel notes that linger with the sweet perfume of pear and the warm spiciness of cinammon and ginger making this cake so rib-stickingly good!

This cake is simple to make and assemble. If like me, you don't forget to place the pears cut side down in the pan before adding the cake batter, you will be rewarded with a rather attractive old-fashion upside-down cake that I didn't.

I adapted the steamed gingerbread pudding recipe from one of my favourite cookbooks, Tartine by Elisabeth M Prueitt and Chad Robertson. Although I have not tried the original recipe prior to baking this cake, I made a few alterations and found the results very agreeable. If you are looking for a sponge-textured cake, then this is NOT the cake you are after. Because of the liquid content, this recipe yields a hefty, moist and firm cake - delicious at room temperature but incredibly awesome eaten warm with a generous helping of cold creme anglaise (pouring custard) or a dollop of thick cream.

ginger pear cake

225g flour

1 tsp baking soda

1 tsp cinammon

1 tsp mixed spice

1/4 tsp ground clove

2 tsp ground ginger

1 tsp salt

60ml sour cream

140ml milk

2 large eggs

150g sugar

150ml sunflower oil

235g treacle

4 pears, cored and quartered

(makes an 8-inch round cake - serves 8 generously)

sift dry ingredients and place aside

preheat oven to 180C and line the bottom and sides of a springform tin with baking paper

scatter 2 tablespoon brown sugar and dot 30g butter over the base of the baking tin

arrange pear in a decorative fashion, cut side down

beat wet ingredients at low speed for a minute then at high speed for another

add dry ingredients to the wet mixture

mix at low speed until moistened

switch to high speed and mix until perfectly smooth

pour the batter over the pears

bake for 45 minutes then lower the oven temperature to 160C and bake for a further 30 minutes or until the cake is ready.

allow cake to stand for 10 minutes after taking it out of the oven before inverting and unmoulding unto a plate.

Rustic mushroom salad

Today, we put our clocks back an hour as Daylight Savings come to an end. I was hoping to take full advantage of this event by spending an extra hour in bed but of course with numeric confusion, I ended getting out of bed at 6; 2 hours too early which was a disappointment especially since it is Sunday.

Anyway, after breakfast and a trip to the markets, I made a warm mushroom salad and a ginger-pear cake for a late afternoon picnic at King's Park. The salad is one I have made quite often in the past but for some reason, I moved on to other salads. It made a reappearance sometime last week when I had to make it at work and had me wondering why I haven't made it for so long.

This is so very simple to prepare and Autumn is just the perfect season for it because mushrooms are cheap and in abundance. Of course you can try a variety of mushrooms but I recommend small, tight Swiss Browns and fleshy field mushrooms. Swiss Browns have a sweet-nutty flavour and hold their shape better during cooking while field mushrooms have a nice meaty texture - both excellent for soaking up the delicious savoury and vinegar-y cooking juices. Although this particular salad is inspired by Mediterranean flavours like fruity olive oil, balsamic vinegar, sweet basil and pungent garlic, other cultural renditions are just as good. For example, why not try shimeji, shitake and oyster mushrooms with chilli, garlic, spring onions, a dash of mirin and sesame oil then finish with a sprinkle of toasted sesame seeds?

In a hot pan, saute some sliced red onions (I used 2 medium ones) until brown and slightly soft (don't forget the seasoning) then add 2 tablespoons of balsamic vinegar to deglaze the pan. Set aside, then in the same pan, saute some chopped garlic in your favourite olive oil then add mushrooms. Cook until mushrooms collapse, season well then add more balsamic vinegar to the pan (it should hiss, spit and sizzle!). Mix the cooked mushrooms with the onions then add lots of chopped sweet basil and a slug of good extra virgin olive oil. Crumble your favourite chevre or fetta atop and enjoy it warm with lots of grilled ciabatta.

And if you are feeling more industrious than usual, why not prepare a pot of soft polenta or creamy potato puree as a side dish. For our picnic, I roasted a large sweet potato I had cut into small chunks with nothing but a good splash of olive oil, salt and pepper. Topped with the mushroom salad, it made a very wholesome and nutritious meal - with Autumn's colours on a plate.

Autumn pasta - mushrooms, spinach, pine nuts and creme fraiche

This is one of my favourite quick weeknight meals when I want to indulge in a bowl of pasta. Again, all there is to this very satisfying dish are a handful of ingredients you can add to or subtract from. Pasta being the key ingredient is something you cannot do without and the type you choose is entirely up to you. Last night, I picked up this peculiar tripe-resembling variety called spugnole for an extravagant sum of $14.00 per kilo. I know this is extremely indulgent especially during "such difficult times we live in", but it is one of the few things I afford myself in place of jewels and overpriced sandals, both of which I too am very fond of.

So as I was saying, pick a pasta that pleases you and while you have it boiling in a pot, you can start preparing the other items that go in the dish. Autumn is a great time for mushrooms so try a variety or go for some "meaty" field mushrooms. Although baby spinach is a convenient option because its tender leaves wilt in an instant when it comes in contact with the searing heat of the pan, I quite enjoy silverbeet too. The latter takes a little longer to cook but I find it packs a bit more in texture and vegetal flavour. Swiss chard is another good vegetable to use as it contributes both flavour and colour to the dish.

The time it takes for the pasta to cook, you can saute some chopped garlic and chilli in a pan with the mushrooms until they become soft. Add to this a good splash of dry white wine or sherry, some seasoning then the drained pasta and baby leaves. As I don't always have cheese in my fridge, I often stir a healthy dollop of creme fraiche, light sour cream or yogurt through my pasta or risotto dishes towards the end. I know it isn't the tradition (especially with yogurt) but I find the light creaminess and tang of these products is a pleasant change and doesn't overpower the other flavours of the dish. These creams form a smooth velvety sauce that is pleasingly thick enough to cling to the pasta.