The Prancing Pig

It has been 8 months since my last post.

So I thought it was time for me to share… the best thing that have baked in my oven so far.

Baking time: 9 months and 4 days.

Baking environment: warm oven at 37.5 C

End product: Mik….

Ingredients:

• love
• cuddles
• lots of pastries and cakes
• alot of nandos chicken
• a whole heap of frasier

The next few paragraphs (if you decide to soldier on and read away) is not exactly what one would describe as appetizing or palatable. Nevertheless, I’m going share it anyway since it is a good lesson for all expectant moms who are in their 3rd and final trimester to realise – sprog and stomache are in competition for space, do not overeat as sprog always WINS!

*Disclaimer: If you’re the sort that recoils, cringes or dry reaches upon reading anything related to P**, P** or V****… simply look away and scroll right down for a scrumptious Pear and Walnut loaf recipe.*

So the story begins as such. My last week at work has not been like any other week. It has in fact, been a bit of a party week – with elaborate lunches, random treats from very lovely people and delicious morning teas. Everyone in the department have been really lovely with putting the time and thought into the baby gifts and well wishes they’ve given me.

On Wednesday, my boss took me and a bunch of colleagues out to the pub for a “good luck, farewell, we’ll see you in 9 months” lunch. In my current state, I have the appetite of a small whale (I’m being modest). I had a serve of wedges supreme (i.e wedges covered in melted cheese and bacon served with sour cream and sweet chilli sauce on the side), a fish main course, apple crumble with ice-cream and the works as well as a decaf latte.

Swearing to myself that I would not have dinner that night, I went home and snacked on half a can of Pringles, BBQ rice crackers, a bag of honey snacks, and some pistachio nuts. After which, I told Jason I felt like a batch of hot waffles (the very same ones he made me on Saturday) which I had with ice-cream, maple syrup and fruit. My last and final snack for the night were 2 pieces of Turkish delight that Uncle P. brought back from Istanbul.

At 1am exactly, I woke up with a terrible pain in my belly. I lay in bed for 10 minutes, praying that the pain would go away and that this was not me having the baby. 10 minutes later, I shook the hub-ster awake and told him, that I thought I was about to have the baby. He shot out of bed like a spring that had been tightly wound up and fumbled for the lights. The next 20 minutes involved me screaming into the toilet bowl and having explosive you know what (paint ball style…). I did not have the baby. My sorry plight was purely the result of self inflicted gluttony with no one to blame of course, but myself. (Though I did try to blame Vicki – the lady in the office that had gastro on the day we went for our pub meal pig out… SHE SAT RIGHT OPPOSITE ME at the restaurant!!)

On a less unpleasant note, Fi however did have her baby… not on the same night as I had my episode but a week earlier. She had a gorgeous little boy, cute as a button. I made a Pear and Walnut Loaf to take over to their house, just to give them a little boost that they would need to take care of their new addition. Congratulations guys! We can’t wait to meet little Leon again.

This recipe is adapted from Stephanie Alexander’s “The cook’s companion” - simple banana bread recipe (I substituted the bananas with pears)

(Makes 1 loaf)

Ingredients for the loaf:

• 125g softened unsalted butter
• 1 1/2 cups caster sugar
• 2 eggs
• 2 ripe pears peeled, cored and cut into cubes
• 1 tsp vanilla extract
• 250g plain flour
• 1 tsp bicarb soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp all spice
• 1/2 cup milk with 1 tsp lemon juice
• 150g chopped walnuts

Ingredients for the walnut and brown sugar topping:

• 3 tbsp chopped walnuts
• 3 tbsp self raising flour
• 1 1/2 tsp cinnamon
• 100g soften butter
• 3 tbsp brown sugar

Method:

1. Grease and flour a loaf tin (24cm x 15cm x 8cm) and line with baking paper.
2. Preheat the oven to 180°C.
3. Cream the butter and sugar in an electric mixer until light and fluffy and slowly beat in the eggs and vanilla.
4. Sift the dry ingredients and add to the mixture alternating with the milk mixture.
5. Fold through the pears and walnuts into the mixture and pour mixture into the lined loaf tin.
6. Combine all the ingredients for the walnut and brown sugar topping and scatter evenly over the top of the loaf mixture.
7. Bake in the oven for 1 hour 20-30 minutes (or until a fine skewer comes out clean).
8. Cool the cake completely in its tin and then turn out onto a wire.

Friday was my last day of work which makes it now 20 days away from my anticipated due date. I’m thinking – the next time I step back into that office, I will be a dedicated, full-fletched mother of a little person under the age of 1, juggling both work and little human being. In reality, I’m not very good at juggling. (According to mom, I could not catch a ball till I was 10.) The imagery of me as a mother remains surreal, almost airy and non-fictional. However, I am pretty sure that when it finally happens, it will set in like concrete.

Jason made me these beautiful golden waffles for breakfast last weekend. He said it officially marks the last weekend we will be alone for a while, as mom arrives on Saturday and sprog arrives soon after. The first time I had these waffles, I felt sweet golden warmth and happiness radiate through my belly down to my twinkles. This is an American waffle recipe passed on from Jason’s mom to him. They are really quite amazing. We had them with salty butter, fresh fruit, maple syrup and raspberry yoghurt.

(Makes 15 waffles)

Ingredients for the waffle batter:

• 2 eggs
• 2 tsp caster sugar
• 3/4 cup milk
• 1/2 cup water
• 1 tsp vanilla extract
• pinch of salt
• 2 cups self raising flour
• 2tbsp cornflour
• 4 tbsp melted butter

Method

1. Separate the eggs. Beat egg yolks and sugar together with a whisk, then add the milk, water and vanilla and beat again.

2. Add the sifted dry ingredients and mix well.

3. Mix in the melted butter.

4. Beat the egg whites till stiff and fold into the mixture.

5. Allow the batter to stnad for 20 minutes before spooning into a hot, greased waffle maker.

6. Serve with fresh fruits, maple syrup, cream or yogurt. The world is your oyster.

I’m 39 days away from my expected due date *sound of doom*

Saying that I’m starting to get scared is a bit of an understatement. Who would have thought we would be down to just 2 digits! Let alone 2 digits less than 50 days. But I guess bubba’s got to come out eventually.

The last couple of weeks have mainly consisted of cooking alot of extra meals to freeze so we don’t die of starvation when the baby comes, spending alot of money on baby stuff and then spending even more money on nursing bras. Everything baby related costs about an arm and a leg… and maybe a good functioing kidney as well.

(But Oooo… look at the how cute these cloth nappies are. Not sure why I got the neon coloured ones though… Hmmm..)

Last Saturday, we took some time out from “crazy baby preparation zone” and went out for brunch with a group of our old friends. 2 of which were in the same predicament as I… 1 of which is just days away from *sound of doom*…. which reminds me… I should probably ring to see how she’s going.

I’m back to work 5 days a week as opposed to previously doing just 4 days, for the remaining duration of my time here before I go on maternity leave. It hasn’t been TOO bad but the extra day at work has made me a splash of tired and a big dash of cranky. I went to bed at the record time of 8.30pm last night but not before craving some mango sticky rice and watching a few episodes of True Blood Season 3.

When we were travelling in Thailand, we were fortunate enough to give our tastebuds the pleasure and adventure that Thai cuisine brings. My all time favorite dessert with every meal we had in Thailand was Mango Sticky Rice. The Thais call it “Khao Neeo Mamuang.” This dish is easy to make and very delicious. One of the locals at the hawker joint saw how much I adored the dessert and kindly gave me the recipe for “Khao Neeo Mamuang.” I did not understand the proportions very well but upon trial and error, this is the recipe that I’ve come up with. I reckon it comes pretty close. With sweet mangoes coming into season, this is a really nice way to enjoy them.

This receipe served 3 portions

Ingredients:

• 1 cup of stiky / glutinous rice (can be found in most Asian grocers)
• 1.5 cups water
• 200ml Coconut milk (I used light and creamy evaporated milk flavoured with coconut)
• 60 grams caster sugar
• pinch of salt
• 1 ripe mango

Method:

1. Wash the glutinous rice with tap water, drain, and place the rice in a rice cooker. Add 1.5 cups of water to the rice cooker and steam the rice.
2. In the mean time, place the coconut milk in a small pot and heat on low to medium heat. Do not allow the coconut milk to come to a boil as this will make it curdle. When the milk is hot enough, add the sugar and salt and stir till all the sugar is dissolved.
3. Peel the mango and slice it up nicely, however you like.
4. When the glutinous rice is ready, pour 3/4 of the coconut milk mixture onto the rice and allow the rice to slowly absorb the mixture.
5. Use a spatula to mix the coconut milk mixture into the rice if neccesary.
6. To serve, flatten the rice into a small bowl and turn it out onto a serving plate / bowl.
7. Arrange the mango on top of the rice and spoon some of the remaining coconut milk mixture on the top.

My boss at my office job is a very scary and fiery Scots woman – At least that’s what most people who do not know her on a personal level would describe her (on a good day). I spent the first 2 years at my job almost pissing my dacks whenever she spoke to me or made any sound at all from her office. In private, I called her “the land mine” and I would always tread with caution.

5 years have gone by now… and I have grown to actually love this Scots woman. In reality, behind the tough as nails crusty exterior she really is all Marsh and Mellow. She’s my Agony Auntie sent from heaven – always there to give a listening ear, an extremely loyal friend and a very understanding boss. She’s also keen on dogs… and Rod Stewart and secretly watches Junior Master Chef, which made me realise she’s more human than I had initially perceived.

For her birthday, I’ve made her Bakewell tarts – which I have heard her rave about. I’ve never had these tarts before or even heard of them but I think they must be popular in the UK. I’ve researched a few recipes on the internet and these tarts are made of a few components. Shortcrust pastry for the base, a thin layer of jam on the baked shortcrust pastry, a layer of frangipane filling (almond filling) and a thin layer of white icing topped with a glace cherry.

HAPPY BIRTHDAY scary lady!! May you have many more fantastic years to come! xoxo

Ingredients for sweet shortcrust pastry:

• 175 grams Butter
• 100 grams Caster sugar
• 25 grams egg
• lemon zest from 1/2 a lemon
• 1/2 tsp of vanilla essence
• 250 grams plain flour – sifted
• 1 egg white to brush the pastry so keeps the crunch

Ingredients for Frangipane filling:

• 150 grams Butter
• 100 grams Caster sugar
• lemon zest from 1/2 a lemon
• 1/2 tsp vanilla essence
• 150 grams eggs
• 150 grams almond meal
• 20 grams plain flour

Other ingredients:

• Raspberry or strawberry jam
• icing sugar and a couple of drops of warm water for the icing
• glace cherries

Method for the shortcrust pastry:

1. Cream the butter and the sugar until all the sugar dissolves. (You can use the paddle attachment of an electric mixer for this or cream by hand.)
2. Add lemon zest and vanilla to the egg and add half the egg mixture to the butter mixture slowly (2 additions).
3. Sift the flour.
4. Add flour to the mixture and mix till combined with a wooden spoon or on slow speed in the electric mixer (*Do not overmix at this stage*)
5. Wrap the dough in glad wrap and rest in the fridge for at least 30 minutes or until it is ready to be use
6. Preheat your oven to 180°C.
7. Roll out your pastry to about 1cm thick and line your tart tins with the pastry.
8. Prick the pastry with a fork and blind bake them in the oven for 5 minutes or until the pastry looks just cooked.

9. Remove the weights that are used from the blind baking and bake the pastry till they turn a nice light brown colour.

10. Brush the pastry with a little egg white and bake for another 3-5 minutes. (This is to seal the pastry)

11. Remove from the oven and allow it to cool completely.

Method for the almond filling:

1. Add vanilla to the egg.
2. Cream the butter and sugar using the paddle attachment of an electric mixer.
3. Add the egg mixture to the butter mixture little by little.
4. Add the almond meal and flour and mix till the mixture comes together.
5. Put the almond filling into a piping bag (if you haven’t got a piping bag, it’s ok.)
6. Spread a little jam inside the shortcrust pastry and pipe/spoon the almond filling into the tart cases.
7. Bake in the oven for 15 to 20 minutes.
8. Allow tarts to cool completely on the bench.

Method for the white icing:

1. Add a few drops of water to the icing sugar and mix together till you get a spreadable consistency.

Assembly:

1. Pour or spread the icing onto each tart and top with glace cherry.