It’s fall!


That beautiful yellow and orange and red and golden time of the year.


There are trees like this one to marvel at!


Us with a yellow tree


And pretty leaves that look like magic.


Bright leaves


It feels orange everywhere you go, and I love it.


Fall leaves with shoes


Fall is also the time of pumpkin spice everything. Seriously, read this article to see what I mean.


Pumpkin pie though – that’s a classic.


Pumpkin pie 1


I added pumpkin spice chocolate chips to make it extra pumpkin-y!


Pumpkin pie 3


Creamy pumpkin filling flavoured with warm spices and baked in a graham crust until golden and slightly wobbly and perfect.


Pumpkin pie 4


A slice of warm pumpkin pie is probably the food equivalent of fall.


So here’s the fastest and easiest way to make some and get that pumpkin-spicy goodness in your mouth :D

Pumpkin Pie


Recipe adapted from: Libby’s


Prep time: 20 mins
Cook time: 65 mins, plus cooling
Serves: 8




Pumpkin pie 2


1 can/15oz pumpkin puree
170g/3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
2 eggs
1 can/12 fl oz evaporated milk
140g/5oz pumpkin spice chocolate chips
1 9-inch graham pie crust
whipped cream, to serve (optional)




1. Preheat the oven to 220ºC/425ºF. In a large saucepan over medium heat, heat the pumpkin puree with the sugar, cinnamon, salt, ginger and cloves. Mix well until the sugar melts completely and the spices are incorporated in the puree. Remove from the heat and cool.
2. Crack the eggs into the cooled puree, add the evaporated milk and mix well to combine until you have a smooth filling.
3. Scatter the chocolate chips over the pie crust and then pour in the filling. Bake at 220ºC/425ºF for 15 minutes and then reduce the heat to 180ºC/350ºF and bake for another 50 minutes. Cool for 2 hours before serving with whipped cream.


Pumpkin pie 5


Super easy Banana Bread

What’s up guys?


It’s been a busy few weeks here – summer is over and fall is upon us!


I’m looking forward to the slightly cooler weather, boots, and pumpkin spice everything!


We’ve been soaking up the last bit of the summer with friends.


Friends 1


Some of whom have the cutest babies.


Friends 2


Oh, also we decorated our living room.


Home before and after


Not bad, right? We’re doing OK at this “adult” thing?


What didn’t look very nice on my kitchen counter was this.


Black banana


I had also just bought a beautiful new loaf dish so it was a no brainer really, that I was going to make Banana bread!


Loaf dish


This Banana bread is crazy moist and delicious and it will make your home smell amazing.


Banana bread 1


I know walnuts are the usual choice of nuts for Banana bread, but try this recipe with pecans, won’t you? They aren’t as bitter, and become sorta chewy and so yummy after baking with the banana-y batter.




I love recipes where you essentially dump all the ingredients into a bowl, mix and bake. This is one of those! I told ya it was super easy! :D


Super easy Banana Bread


Recipe adapted from: Food.com


Prep time: 20 mins
Cook time: 80 mins
Serves: 10




4 over-ripe bananas, skins removed
2 eggs
340g/1 and 1/2 cup caster sugar
120ml/half cup vegetable oil, plus extra for greasing
60ml/quarter cup milk
1 tsp vanilla extract or paste
100g/1 cup pecans (roughly chopped)
200g/1 and 3/4 cup flour
1 tsp baking soda



1. Preheat the oven to 160ºC/325ºF and grease a loaf dish. In a large mixing bowl, mix together the bananas, eggs, sugar, oil, milk, vanilla extract, and pecans.
2. Sift in the flour and baking soda. Mix together until everything is well combined.
3. Pour into the loaf dish and bake for 80 minutes. Remove and allow to cool, before cutting into slices to serve.


Banana bread 2


So I’m actively looking a job. Not just any job – but one that I’ll actually love.


You know the type – when you wake up in the morning excited to leap out of bed?


That’s the one.


Job hunting can get rather frustrating though, when you don’t hear back from the right places.


Some days I feel like this cute animal.




On others, I want to do this.


Resume humor


Everyone says this is the best time to relax and unwind, because once work starts, it will always be crazy.


In that spirit, I am watching several new shows on Netflix, coloring in my adult coloring book (SO fun btw!), and baking stuff like this crazy addictive, insanely good, (rather evil to tell you the truth), BACON CRACK.


It starts with these 5 ingredients.


Bacon crack


And ends in this sweet, sticky, glazy, crunchy mess you cannot stop eating.


Bacon crack


There is something wonderful about the salty meatiness of bacon marrying with the dark brown stickiness of maple syrup and brown sugar – all over a crisp piece of buttery dough.


Bacon crack


This is super addictive and can result in stomach aches (not from experience, just guessing :P ) so eat it in moderation. It stores well too – in an airtight container, on the counter.


Needless to say, when I do start working, I will look (very) well-fed! :D


Happy weekend guys! Eat some bacon!


5 ingredient Bacon crack


Recipe adapted from: Oh Bite It!


Prep time: 10 mins
Cook time: 25 mins, plus cooling
Makes: 20 medium pieces




450g/1lb bacon, ends and pieces, or slices
226g/8oz pack Pillsbury Crescent dough sheet
120ml/half cup maple syrup
200g/1 cup dark brown sugar
1 tsp smoked paprika or cayanne pepper powder (optional)




1. Preheat the oven to 160ºC/325ºF. Fry off the bacon in a pan until semi cooked and set aside on a paper towel.
2. Place a piece of parchment on a baking sheet and un-roll the dough sheet over it evenly. Use a fork to make small, shallow holes in the dough sheet.
3. Using a pastry brush, brush about half the maple syrup all over the dough sheet gently. Distribute all the bacon pieces evenly across the dough and then brush over with the remaining maple syrup. Sprinkle over the brown sugar and paprika (if using).


Bacon crack


4. Bake for about 25 minutes and then remove, leaving to cool completely. The bacon crack will harden as it cools. Once cool, break into uneven pieces and eat!


Bacon crack


If you watch MasterChef Australia, you’ve heard about the notoriously hard-to-get-perfect dessert called Panna Cotta. (BTW, if you do watch MasterChef, read this) :P


It’s a thing of beauty. Usually pearly white, with a slight wobble, and silken smooth when your spoon cuts through it.


Panna Cotta is essentially cooked cream that’s set in a mould with gelatin. You could sweeten it with sugar or honey, and add any other flavors you want. Most often, it’s served with some sort of fruit compote or purée.


I’ve made a Coconut milk Panna Cotta before, but I never un-moulded it for fear of it falling apart.


So I decided to be brave and make a simple Panna Cotta I could un-mould and serve in all its wobbly, white glory.

Panna Cotta 1

I experimented with different amounts of gelatin and made it a few times until I got the texture absolutely right.


I also played around with a few fruit flavors and textures.

Panna Cotta 2

This is the perfect summer dessert – it’s delicate and cold, and can be eaten within 4 hours of putting it in the fridge to set.


My recipe makes exactly 2 serves, but feel free to double/triple.


Make this for someone special today – and watch them smile as you bring out the perfect wobble :)

Panna Cotta 3

Panna Cotta


Prep time: 5 mins
Cook time: 6 mins, plus 4+ hours setting
Serves: 2




120 ml (1/2 cup) whole milk
1 tbsp unflavored gelatin
180 ml (3/4 cup) full cream
3 tbsp caster sugar
1 tsp vanilla extract
fruit compote or purée of your choice (optional)




1. Pour the milk into a pan and sprinkle the gelatin over. Let it sit for 5 minutes.
2. Place the pan over a medium heat and stir gently and continuously until the gelatin dissolves (about 3 minutes) but make sure it doesn’t boil. Now add the cream and sugar and stir until the sugar dissolves (another 3 minutes).
3. Remove from the heat and stir in the vanilla extract. Pour into 2 custard cups and place in the fridge for at least 4 hours to set (more is okay, but not less.)
4. To un-mould, run a knife around the edge of the cup and then dip it into a pan of boiling water for a few seconds. Immediately turn over onto the serving plate and tap to release the Panna Cotta. You may need to repeat the dip a few times, but it will un-mould eventually. I promise!
Note: For a fresh cherry sauce, un-pit and chop up a handful of cherries and place in a bowl with a tablespoon of sugar and a dash of rum or whisky, mixing well. Leave for an hour and then serve. For a peach or mango purée, blend the flesh of the fruit with a tablespoon of sugar and a tablespoon of cream and serve. Use any fruits or sauces – the plain Panna Cotta takes on any flavor really well :)

Food cravings are like wizards.


They appear out of nowhere (POOF!) and swirl a wand about (WHOOSH!) and say to you – You need a gooey, dark chocolate cake in your life.


It looks like this, the wizard says. Exactly like this.

Chocolate lava cake 3

You have to make one this very minute, the wizard says. No, I don’t care that it’s 11 pm and you’re in your pyjamas. You want this NOW.


All that’s left to do is give into the wizard’s command. He looks like Gandalf okay? Can you say no that face?


So I put together this gooey, delicious dark chocolate batter and pop it in the oven.

Chocolate lava cake 1

Look how you can tell the centre is still soft underneath once its ready? 😍

Chocolate lava cake 2

This lava cake has to be eaten the second it comes out of the oven. When you cut into it and see the warm and intensely chocolate-ty centre ooze out, you will know everything is right with the world.

Chocolate lava cake 5

The wizard knows my soul.


Chocolate Lava Cake for two


Recipe adapted from: Buzzfeed’s Christine Byrne


Prep time: 12 mins
Cook time: 11 mins, plus cooling
Serves: 2




2 tbsp butter (unsalted and at room temperature), plus a bit more to grease the ramekins
2 tbsp caster sugar, plus a bit more for the ramekins
115 g dark chocolate chips
2 eggs
2 tbsp flour, sifted
pinch of salt
a couple drops of vanilla extract
icing sugar to dust (optional)




1. Preheat the oven to 200º C. Grease two small ramekins with butter and then scatter some caster sugar into each bowl, turning the ramekin around as you do, so that the base and sides are well covered. Tip the ramekin over once done, and throw away any sugar that falls out.
2. Place the chocolate chips in a small bowl and microwave in 2-3 bursts of 30 seconds each, stirring well between each burst, until completely melted.
3. Cut the butter into small pieces and place in a mixing bowl with the sugar. Cream into a paste using an electric mixer and then add the eggs. Whisk for a minute until everything combines, then add the flour, salt, and vanilla extract and whisk again until well combined.
4. Using a spatula, fold about a third of the melted chocolate into the batter. Slowly add the rest of the chocolate and keep folding until you have a uniform and smooth batter. Pour into the prepared ramekins and place on a baking tray. Bake for about 11 minutes, or until the edges of the cake begin to come away from the ramekins. Leave to rest on the counter for about 5 minutes and then flip onto serving plates. Dust with icing sugar to decorate if you wish, and serve immediately.

Chocolate lava cake 4

Key Lime Pie

Summer has arrived, and she brings with her many wonderful things. (Bless her sunshiny soul.)


She brings afternoons spent in beautiful parks, filled with happy people marvelling at the golden light and bright skies.


Prospect park


She brings walks with adorable dogs who tire very quickly and then plonk themselves down in the middle in the road, leaving you wondering what you should do. (I thought it best to take a photograph as you can see. I have the BEST ideas.)


Dog walking


She brings happy outdoor birthday parties with tiny beings and ice-cream cake.


Outdorr birthday


She brings lazy brunches, funny conversations, many iced drinks and big smiles.




And she brings an appreciation for just how beautiful everything around us really is.


Prospect park lake


Did I mention she also brings some fabulous pie?


Key lime pie, to be specific!


Key lime 1


If summer was a pie, this would be it.

Sweet, but tart.
Light, yet indulgent.
Crumbly and smooth.

This dessert is summer in a tart tin.


Key lime 2


Super easy to make, and requiring only a few ingredients, make this today and welcome Lady Summer.


She doesn’t stay long (at least for me) so I want to impress :)


Here’s how you do it.


Key Lime Pie


Recipe adapted from: Pioneer Woman


Prep time: 10 mins
Cook time: 20 mins, plus cooling and setting time
Serves: 8




200 g Graham crackers, crushed into small pieces
75 g caster sugar
75 g unsalted butter, melted
1 tbsp lime zest, plus more to garnish
120 ml lime juice
2 egg yolks
1 tin (approx 400 ml) sweet condensed milk
Key lime 4




1. Preheat the oven to 180º C. Mix the cracker crumbs, sugar, and butter together until well combined. Press the mixture into the base of a 13-inch rectangular tart tin with a removable bottom. Bake for 5 minutes and then leave to cool on a wire rack.
2. Mix the lime zest, lime juice, and egg yolks with an electric whisk. Add the condensed milk and mix at a high speed until creamy and smooth. Pour this mixture into the cooled crust and bake for 15 minutes.
3. Remove from the oven, garnish with zest, and leave to cool. Once cool, refrigerate for about 2 hours, before gently removing from the tart tin and slicing to serve.


Key lime 5


Enjoy the warmth and light and shorts weather while it lasts. Happy Summer guys! <3


I’ve moved continents!


I never thought I’d do it – move so far from family and friends and everyone I know and love. But sometimes you gotta take the plunge, right? (Tell me I’m right.)


It’s a big, big change – incredibly fun and incredibly difficult at the same time.


When I got to New Jersey early last month, it was cold. I mean seriously cold.


I didn’t want to step out of the house because my eyes would water and I was scared it would turn into icicles and I’d have shards of ice in my eyes and I’d be blind forever. (I’m not over-dramatic AT ALL. Can you tell?)


I missed the sun and my family and everything warm and familiar so much it hurt my insides.


But then after a few weeks of staying in, I decided that I’ve had enough. I needed some light and air and people.


So grudgingly I put on several layers, took off all expectation and set out on a walk.


Then I saw this – and it was love at first sight.





And slowly, just like that, the cold wasn’t so cold anymore. I could feel the warmth on my shoulders and a gentle light in my eyes.


I explored beautiful parks filled with gorgeous dogs.


Dog Park


Ate cupcakes I’ve only read about for the longest time.




Even made some of my own at home :)


Homemade cupcakes


Shopped for all kinds of furniture and slowly watched our house transform into a warm and welcoming home.


Furniture shopping


Baked my first cake here! (Have you noticed how birthday cake smiles are the best kind of smiles?)


Birthday cake


Had the most fun it is humanly possible to have in a museum.




Indulged in long, lazy brunches with many drinks, and even more laughter.




Gazed at the most beautiful tulips and wondered how they could possibly be real.




Ate ice-cream from an ice-cream truck and felt like a child again.




Stared wide-eyed at sights I’ve seen a million times in the movies.




Chanced upon things from home that made me fuzzy inside.


Gulab jamun


Walked around in the sunlight with the handsomest man in town.




And then there was this.


Steak 12


The best steak I’ve ever eaten and cooked.


Something has to be said about the meat, particularly beef, that’s available here. If you buy the right stuff, you will be able to taste the quality.


The recipe came from a friend who actually tutored me through the process while I cooked it. It was the very talented, rather funny and mighty cute Madhu Menon.


It all began with some very, very good meat.


Steak 2


Just look at the marbling on that.


Steak 3


A good steak doesn’t need much, but it definitely needs aromatics and fat. Here are the aromatics.


Steak 4


And here’s the fat!


Steak 5


Also needed – a heavy cast-iron skillet that works your biceps each time you pick it up.


Steak 6


Salt and freshly-cracked black pepper to give this beauty a good massage.


Steak 7


Drop it in the smokin’ hot pan.


Steak 8


Then some quick searing on both sides.


Steak 9


Throw in the aromatics and keep flipping.


Steak 10


Rest it a while – poor thing’s been flipping in a hot pan for ya!


Steak 11


And just look – a perfect medium-rare.


Steak 1


Serve with a fresh arugula salad. Yum!


Steak 13


Here’s the more detailed recipe:


Dry-aged Ribeye and Arugula salad


Recipe from: Madhu Menon


Prep time: 5 mins
Cook time: 15 mins, plus resting time
Serves: 2




approx. 1 lb dry-aged boneless rib-eye steak
salt and freshly-cracked black pepper, to season
1 tbsp tallow or butter
2 tbsp unsalted butter
5-6 cloves of garlic, sliced
fresh rosemary, bruised


For the Arugula salad


1 packet fresh baby arugula leaves
1 tsp lemon juice
1 tsp honey
2 tsp olive oil
salt and pepper, to taste




1. Take the steak out of the freezer and place in the fridge 45 minutes before you want to start cooking. Once you’re ready to cook, take the steak out of the fridge. Put the cast-iron skillet on a high heat and get it smoking. Season your steak with salt and pepper generously and massage it into the meat on both sides.
2. Add the tallow to the hot skillet and then place the steak in the pan – you should hear a good loud sizzle. After about a minute and a half, lift one corner to see if it’s brown. If yes, then flip over and do the same on the the other side for another minute and half. You should have a brown crust.
3. Turn the heat down to medium-low, and cook for about 6 minutes on each side, flipping every 2 minutes (6 flips in all!). After the first 3 flips, add the butter, garlic, and rosemary. As the aromatic butter melts, use a spoon to scoop it up and pour it back on the steak, basting both sides of the steak.
4. I like my steak medium-rare, so this is when I took it off the heat. Keep it on for a couple more minutes if you like yours more done. Rest the steak on a plate for about 5 minutes.
5. For the salad, mix the lemon juice, honey, and oil and season. Pour over the arugula and toss. Cut the steak and serve with the juices from the pan and the salad.


This dish is proof that the best food comes from good quality ingredients and non-fussy cooking.


Also, it shows me that good food will always be a comfort in times of unfamiliarity and sadness. It will be your ray of warmth in the cold.


I’ve always said food is magical. I know this is true – because it always makes things better :)


Change is always hard but it’s impossible to have new adventures without them. I hope you will join me in this new journey – it promises to be mighty fun :)



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