Caramel Apple Cupcakes

These pay homage to the caramel apple. A moist soft cake with apple bits, smothered in a home-made caramel icing and topped with chopped walnuts. All it needs is a lolly stick down the middle to complete the effect!

• 70g all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 30g unsalted butter, softened
• 100g sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 2 apples, peeled and finely chopped

Preheat oven to 180C and line one 6-muffin tin with paper liners.

Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl and set aside. Beat butter and sugar with an electric mixer until pale and fluffy, about 5 minutes. Beat in eggs and vanilla until well mixed, then reduce speed to low to mix in apples. Finally, add flour mixture and continue beating, scraping down sides of bowl.

Fill cups till half full and bake for 18 - 20 minutes. Remove cupcakes from tins and transfer to a wire rack to cool completely while you make the caramel frosting.

• 225g light brown sugar
• 1/2 cup heavy whipping cream
• 1/4 teaspoon baking soda
• 55g butter
• 1/8 cup chopped walnuts or pecans

In a saucepan, bring the sugar and cream to a boil and boil for one minute. Add baking soda, and boil one more minute. Remove from heat and add butter, but do not stir yet.

Let the mixture cool, then beat well. Spoon into a piping bag with a round tip and let chill in the fridge until it's thick enough to pipe.

Pipe a swirl of frosting on each cupcake, then sprinkle some chopped walnuts over.

Chewy Chocolate Brownie Cookies

Can't decide if you want brownies or cookies? No problem, just combine the two into one bite-sized handheld piece of ooey-gooey chocolate heaven.

When I was a kid, I used to make these with brownie mixes, but I reckon since I'm an adult, I should make the grown-up version.

• 15g all-purpose flour
• 1/8 teaspoon baking powder
• Pinch of salt
• 1 egg
• 70g brown sugar
• 1 tablespoon instant coffee powder
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter
• 100g fine-quality bittersweet chocolate (60% cacao or more), finely chopped if not using buttons
• 1/2 cup chocolate chips

Preheat oven to 190C. Line 2 baking sheets with parchment paper. Melt butter and chocolate in a metal bowl set over lightly simmering water, stirring till smooth. Remove from heat and let cool to warm.

In a small bowl, whisk together the flour, baking powder, and salt. With an electric mixer, whip the eggs to break them up. Then add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick.

Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks).

Add the flour mixture to the batter and carefully fold it in. Finally, fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.

Drop the batter by heaping tablespoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets. Makes about 18 cookies.

Spiced Almond Crusted Fish

I really should be eating more fish. It's high in protein and has the good fats to protect your heart.

Since I'm still on a health kick, Miss Z and I will be good girls and stay on track with something tasty and butt-friendly.

• 2 firm-fleshed white fish fillets, skin off (I'm using cream snapper today)
• 1/2 cup sliced almonds
• 1 egg, beaten
• 3 tablespoons flour
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• Freshly ground black pepper

Combine the flour, spices and salt together in a shallow dish, and season with a few grinds of black pepper.

Lay out the egg, flour and almonds so coating can be done easily

Make sure the fish is washed and patted dry. First, coat the fish in the flour mixture and dust off  the excess. Coat one side of the fish in beaten egg, then another coat of flour. Finally, one more coat of egg and press on the sliced almonds. The whole point is to build up a nice crust on one side. Let sit for five minutes before frying.

Let sit for a few minutes before frying

Heat a frying pan with 2 tablespoons of olive oil over moderate heat. Fry the fillets crust side down till golden brown, about 2 minutes. Flip over and sear the other side for another 2 minutes.

Remove from pan and drain on paper towels. Serve with a lemon wedge and side of honeyed baby carrots.

Honeyed Baby Carrots

For some strange reason, I really like mini-sized food, and baby carrots are no exception.

They're sweet and tender all by themselves, but a small bit of honey gives them a nice glaze and the lemon and mustard punches up the flavour.

• 2 fistfuls of baby carrots, washed
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• Juice of half a lemon
• 1 teaspoon butter
• Freshly ground black pepper and salt

Whisk together the honey, mustard, lemon juice, pepper and salt. Cook carrots in salted water until just tender. Drain and return to pot and add the butter, along with the rest of the seasonings and mix well. Serve with the spiced almond crusted fish.

Asparagus Pesto Pasta

This is most definitely a leftover mash-up. I have some pesto sitting in my fridge from the mozzarella and cherry tomato salad, week-old somewhat flaccid asparagus and a random assortment of pasta.

• 3 tablespoons pesto (you can make it yourself or use storebought)
• 1 bunch asparagus, washed and cut into 1.5 inch segments
• 2 servings pasta
• Grated parmesan reggiano
• Freshly ground black pepper and salt

In a large pot, cook asparagus in salted water till just tender. Scoop the cooked asparagus from the water and set aside. In the same water, boil pasta till al dente and drain.

Return the pasta and asparagus to the pot, add pesto and give it a good stir to mix everything up. There's no need to add more olive oil as the oil from the pesto should be enough. Season with salt and pepper to taste and serve with a sprinkle of parmesan.

Butternut Squash and Carrot Soup

Butternut squash is just da bomb. Together with some leftover carrot and a few pieces of sundried tomatoes for extra oomph, it's a perfect lazy day dinner.

Serves 2 for a meal and 4 for an appetiser.

• 1/2 a butternut squash, peeled and cubed
• 2 carrots, peeled and cubed
• 4 small red onions, sliced
• 3 sundried tomatoes
• 1/2 teaspoon of thyme
• 400 ml chicken stock
• 1/4 cup cream
• Freshly ground salt and pepper to taste

Heat 1 tablespoon of butter in a pot over medium heat and saute onions till soft and translucent. Add squash and carrots and mix well. Add the stock, and top up with water if needed to cover everything. Throw in the sundried tomatoes, thyme and season with salt and pepper to taste. Bring to a boil and simmer until the vegetables are tender.

When the vegetables are tender, season with salt to taste, and add the cream. Pour the whole lot into a blender and whizz until you get a smooth creamy soup.

Black Pepper and Mushroom Steak

This is really kind of old school. It brings me back to when mum brought me to Jack's Place for a meal. It's still around, and they still serve their steaks in old-fashioned hotplates with cow's heads and tails. Yes, I know I'm eating cow, I really don't need to be reminded of that.

Anyway, I'm not in the mood for any major wash-up tonight, so the steak and the sauce will all be cooked in one pan. Yes, you heard me. One pan.

• 2 beef steaks, any cut of your choice
• 2 shallots, finely sliced
• 6 mushrooms, sliced
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon thyme
• 1 teaspoon flour
• 3 tablespoons olive oil
• 1/4 cup of water

Heat 1 tablespoon of oil in a skillet over medium heat and brown the shallots and mushrooms. When tender, remove from heat and wipe down the skillet with a paper towel.

Pat dry the steaks and lightly season with some salt to taste. Heat another tablespoon of oil in the skillet over high heat and cook steaks to preferred doneness. When cooked, set aside to let meat rest.

Add another tablespoon of oil to the skillet, along with the meat juices and reduce heat to medium. Add the flour and mix well to make a roux. Pour in the water and whisk well. The liquid will boil and thicken into a gravy. Once that happens, add the pepper, mushrooms and thyme and continue to cook until the gravy reduces to the right consistency.

Serve steaks with a generous helping of sauce and a side of lemon-scented broccoli.

Other healthy things:

• Spiced braised lamb shanks with grilled vegetables
• Crabmeat waldorf salad
• Spice-rubbed grilled chicken salad
• Garlic herb shrimp with a potato and french bean salad

Lemon-Scented Broccoli

Hated by George Bush, loved by me. And since I'm no Bush fan, more power to me.

• 1 small head of broccoli, cut into bite-sized piece
• 3 tablespoons extra-virgin olive oil
• Juice and rind of half a lemon
• Freshly ground salt and pepper to taste

To make the vinaigrette, whisk together the lemon juice, rind, olive oil, salt and pepper until emulsified. Alternatively, you can use a jar with a screw on cap and shake well.

Cook broccoli in salted boiling water until tender, then drain and let cool slightly. Toss the broccoli in the vinaigrette and serve with the black pepper and mushroom steak.

Other healthy things:

• Spiced braised lamb shanks with grilled vegetables
• Crabmeat waldorf salad
• Spice-rubbed grilled chicken salad
• Garlic herb shrimp with a potato and french bean salad

Key Lime Pie

Ahh, another Saturday in Singers. After last night's delicious pig-out at Mrs O's inaugural cookfest, I'm feeling a need for a dessert that won't leave me feeling bloated.

Miss Z is coming over for a jog later, and I've decided to finish up the healthy series by getting the black pepper and mushroom steak with lemon-scented broccoli done for dinner. The Key Lime Pie will be a nice light finish to the meal with a tart tang.

Since it's just the two of us tonight and my fridge can't deal with any more leftovers, I'm making half the recipe into a mini tart. The recipe below is for a 9-inch pie and should serve about 6 - 8 people.

• 10 pieces Digestive biscuits
• 2 tablespoons sugar
• 70g  unsalted butter, melted
• 400g sweetened condensed milk
• 5 egg yolks
• 140ml fresh or bottled lime juice
• 180ml chilled whipping cream

Preheat oven to 180C.

Whizz the biscuits in a food processor until you have crumbs the texture of fine sand. Stir together the crumbs, melted butter and sugar until combined, then press the mixture evenly onto bottom and up side of a 9-inch pie tin. Bake crust for 10 minutes and let cool while you make the filling.

Whisk together condensed milk and yolks in a bowl, then add lime juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake for 15 minutes. Cool pie completely then chill for another 3 hours.

Just before serving, beat cream in a bowl with an electric mixer until stiff peaks form. Serve pie topped with a dollop of cream.

Garlic Herb Shrimp with a Potato and French Bean Salad

It's a public holiday and the weather is sunny but cool. Perfect for a cold salad lunch.

Mrs O is cooking dinner today and I'm super excited for her. It'll be nice to get together and chit chat with all the peeps.

This serves 2 for an entree and 4 for an appetiser.

For the salad:

• 4 small potatoes
• A fistful of french beans, cut into 3-inch sections
• 2 tablespoons creme fraiche
• 1 teaspoon dijon mustard
• 1 teaspoon roasted garlic paste
• 1 teaspoon Italian herb mix (you can get this at Cold Storage in tubes)
• Freshly ground salt and pepper to taste
• 2 handfuls salad greens

Boil the potatoes with skin on until tender, then cut into bite-sized cubes. Do the same for the french beans and let them cool to room temperature.

To make the dressing, whisk together the creme fraiche, mustard, roasted garlic paste and herbs and season to taste with pepper and salt.

Chuck the cooled potatoes and french beans into the dressing, mix well and place in the fridge to chill while you make the shrimp.

• 8 large tiger prawns
• 2 cloves garlic, finely minced
• 2 teaspoons Italian herb mix
• 2 tablespoons olive oil
• Freshly ground salt and pepper

Peel and devein the prawns, and season with 1 tablespoon olive oil, garlic, herbs, salt and pepper.

In a skillet, heat 1 tablespoon olive oil over medium heat and stirfry the prawns, along with all the seasoning juices. Be careful not to overcook and remove the prawns from heat once they turn red. Let cool to room temperature.

To assemble the salad, place a handful of salad greens on a plate and spoon a mound of potato and french beans over. Arrange the prawns on top and drizzle with the leftover prawn juices.

Smelly garlicky deliciousness. Remember the mouthwash before kissing!

Other healthy things:

• Spiced braised lamb shanks with grilled vegetables
• Crabmeat waldorf salad
• Spice-rubbed grilled chicken salad
• Black pepper and mushroom steak with lemon-scented broccoli

Chocolate Raspberry Slices

This is quick and dirty, rustled up at the last minute.

I know there are fancy schpancy methods of making sponges, what with separating eggs and all that jazz. But I'm lazy and this works just fine.

• 3 eggs
• 115g sugar
• 115g flour
• 2 tablespoons cocoa powder

Preheat oven to 180C. Mix flour and cocoa thoroughly in a bowl.

With an electric mixer, beat eggs and sugar until it has tripled in volume and is pale yellow and fluffy, about 5 - 10 minutes. Sift the flour and cocoa mixture in and gently fold until the batter is mixed.

Pour the batter into a shallow rectagular pan lined with wax paper and smooth out for an even surface and bake for 15 minutes.

Remove from the oven and let cool completely. Flip the sponge over and remove the wax paper from the cake. Slice the sponge into 3 equal parts and set aside. In the meantime, make the filling.

• 400ml whipping cream
• 1 cup sugar
• 1 teaspoon vanilla paste
• 2 cups raspberries

Whip the cream, sugar and vanilla with an electric mixer until stiff peaks form. There's your whipped cream right there. Now, on to assembling this puppy.

Spread a layer of cream on one layer of sponge, dot with 1 cup of raspberries and cover with another layer of sponge. Repeat for the rest of the layers and use the remaining cream to cover the entire cake.

To serve, cut into 2-inch wide slices.

Spice-Rubbed Grilled Chicken Salad

Since I've been defeated by chicken eggs, I will take my fury out on the chicken itself.

Yet another opportunity to try out the Egyptian spice mix for chicken. Once again, I don't know what's in it, but here's my best guess on replicating it.

Burn in my spices and oven you fowl thing!

Serves 2 for entree, 4 for appetizer.

• 1 large chicken breast with skin on, deboned
• 1/2 teaspoon coriander
• 1/2 teaspoon tumeric
• 1/2 teaspoon paprika
• 1/2 teaspoon cardamom
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 1 teaspoon lemon juice

Mix the spices with the olive oil and lemon juice till everything is evenly blended. Rub the chicken breasts evenly with the spice paste till well coated and leave to marinate in the fridge for a couple of hours.

Roast, skin up in a 180C oven for 20 - 30 minutes until skin is golden brown and crisp. Remove from the oven and let the meat rest for 20 minutes. In the meantime, make the salad and the dressing.

• 2 servings salad greens
• 4 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon wholegrain mustard
• Freshly ground black pepper and salt

Chuck everything into a jar with a tight screw-on lid and shake the heck out of it. Alternatively, you can whisk until emulsified. Pour over greens and toss well. You can skip this altogether by using your favourite bottled dressing of choice.

To serve, slice the chicken breast on the bias and serve atop a bed of salad greens.

Other healthy things:

• Spiced braised lamb shanks with grilled vegetables
• Crabmeat waldorf salad
• Black pepper and mushroom steak with lemon-scented broccoli
• Garlic herb shrimp with a potato and french bean salad

Lavender Cupcakes with Cream Cheese Frosting

Lavender sugar is simply plain caster sugar infused with the scent of dried lavender. To make it, place a 2 - 3 tablespoons of dried lavender into a cotton sachet in an airtight jar and pour sugar over it. Let the scent infuse for a week and you're good to go.

The scent and flavour is subtle, so I find a simple cream cheese frosting goes well with it.

For the cupcakes:

• 60g unsalted butter, softened at room temperature
• 65g lavender sugar
• 2 eggs
• 100g plain flour
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt

Preheat oven to 190C and line 6 muffin cups with paper liners.

In a bowl, whisk together the flour, baking powder, and salt. Using an electric mixer, cream the butter and sugar until light and fluffy. Add the flour mixture and beat till combine. Add the eggs, one at a time, beating until smooth.

Fill each cup till 3/4 full and bake for about 16-20 minutes. A skewer inserted into a cupcake should come out clean. Let the cupcakes cool completely while you make the icing.

• 115g icing sugar, sifted
• 100g cream cheese, softened at room temperature
• 1/2 teaspoon pure lemon oil
• 2 drops violet food colouring

In an electric mixer, beat the cream cheese till smooth, then add the icing sugar and continue beating. Add the food colouring and lemon essence and beat until combined.

Pipe a swirl of frosting on each cooled cupcake, decorate with some pretty sprinkles of your choice and shove into face. Yum.

Chocolate Mousse

Alright, I caved. This is not healthy but it's all Food Network's fault for tempting me.

A simple no-bake dessert that's so sinfully rich yet light at the same time. 

• 1 cup chilled heavy cream
• 2 large egg yolks
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 100g fine-quality bittersweet chocolate

Heat 1/2 cup cream and sugar in a saucepan until hot. Whisk together yolks in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over low heat, stirring constantly, until it thickens. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla. 

Melt chocolate in a metal bowl set over a pot of simmering water till melted, stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk a quarter of the cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly. Spoon mousse into 4 glasses and chill, covered, at least 3 hours. Let stand out of the fridge for 15 minutes before eating.

Crabmeat Waldorf Salad

I am shamelessly ripping this off from Suburbia. But for a healthy spin, I'm using creme fraiche instead of mayonnaise and loading up on herbs for a fresh flavour.

Serves 2 as entrees, 4 as appetisers.

• 2 cups cooked crab meat
• 1 green apple, peeled and diced
• 1/3 cup walnuts, roughly chopped
• 1 heaped tablespoon creme fraiche (you can substitute with plain unsweetened yoghurt if you can't find creme fraiche)
• 2 teaspoons chopped mixed Italian herb mix
• 1 teaspoon wholegrain mustard
• Juice and rind of 1 lemon
• 3 tablespoons extra virgin olive oil
• Salad greens
• Freshly ground black pepper and salt

Make the dressing for the leafy greens first with 1/2 the lemon juice, olive oil, 1 teaspoon herb mix, 1/2 teaspoon mustard, salt and pepper. Pour everything into a jar with a lid and shake till emulsified.

Next, place the creme fraiche, lemon juice and rind, herbs, remaining mustard, pepper and salt into a mixing bowl and whisk to combine. Add the crabmeat, walnuts and apple into the dressing and mix well.

Toss the salad greens with the dressing and place a portion on a plate. Spoon a mound of the crab mixture over and sprinkle some walnuts to finish off.

Other healthy things:

• Spiced braised lamb shanks with grilled vegetables
• Spice-rubbed grilled chicken salad
• Black pepper and mushroom steak with lemon-scented broccoli
• Garlic herb shrimp with a potato and french bean salad

Crab Bisque

Once again, leftovers from crab waldorf salad, so naturally, it's crab bisque.

It's a little randomly thrown together from what I have in the fridge, but it tastes good!

Serves 2:

• 300ml chicken stock
• 300g crab meat
• 4 shallots, peeled and finely sliced
• 1/2 leek, thinly sliced
• 2 teaspoons finely chopped thyme
• 1/2 cup cream
• 1/2 cup dry white wine
• Freshly ground black pepper and salt

If your crabmeat is raw, poach it in the simmering chicken stock for a few minutes till cooked. Drain the crabmeat and set aside the stock.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Saute the shallots till soft and translucent, then add the leeks and saute for a couple of minutes till cooked through. Add the stock back to the pot and add the wine, thyme, 200g of crabmeat and the cream. Season with salt and pepper to taste, then bring to a boil and reduce to a simmer for 20 minutes.

Pour everything into a blender and blend till smooth. To serve, place 50g of crabmeat into the bottom of a soup bowl, then ladle soup over and garnish with a sprig of thyme.

Spiced braised lamb shanks

I have a whole bunch of spice powders from Egypt that I haven't used yet. I'm not entirely sure what's in them, but it smells like a mix of cardomom, anise, pepper and god-knows-what else.

Obviously, it's not easy to get and I don't know how to replicate it, so dump in your favourites spices, or leave them out completely for a classic braised lamb shank.

Braising is actually an extremely healthy method of cooking. It requires very little oil and the meat is slow cooked to absorb the flavour of fresh herbs, spices and the braising liquid. If you skim off the oil and fat from the meat, you'll be left with a richly flavoured and sin-free dish.

Serves 2:

• 2 lamb shanks, fat trimmed
• 1 onion, diced
• 3 shallots, minced
• 4 cloves of garlic, minced
• 2 tablespoons spice powder
• 1 can whole peeled tomatoes with juice
• 1 tablespoon tomato paste
• 1 beef stock cube
• 2 teaspoons chopped rosemary
• 1 teaspoon chopped thyme
• Freshly ground salt and pepper 
• Dry red chilli flakes and paprika (if you like some heat)

Wash and pat dry the lamb shanks. Season with salt and pepper, then coat in flour.

Heat about 3 tablespoons of oil in a large pot over high heat and sear the lamb shanks till brown on all sides. Remove the meat and reduce heat to medium. Chuck in the onions, shallots and garlic in the remaining oil and saute till soft and translucent.

Add the spice powder and gently saute the mixture until the spices start to get fragrant. Return the lamb shanks to the pot and pour in the tomatoes and tomato paste. Add the stock cube and top up with water till the meat is just covered. For a richer flavour, you can also use red wine instead of water. But since the spices in this recipe take centrestage, I'm omitting the wine to let the spice flavour come through.

Season with the herbs, salt and pepper and bring to a boil. Turn the heat down to low and simmer for 2 - 3 hours until meat is tender.

Other healthy things:

• Crabmeat waldorf salad
• Spice-rubbed grilled chicken salad
• Black pepper and mushroom steak with lemon-scented broccoli
• Garlic herb shrimp with a potato and french bean salad

Loaded Double Chocolate Chip Cookies

Nothing quite beats the smell of freshly-baked cookies, especially if they're fully loaded with walnuts, dark and white chocolate.

The basic recipe is courtesy of a baking classic Joy of Cooking, and I've just piled on an obscene amount of chocolate and nuts. Oh joy...

Anyway, these are really easy and fast to make. From start to wash-up, 45 minutes max. So, there's really no excuse to settle for crappy supermarket cookies now is there?

• 140g all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 115g unsalted butter, softened
• 100g white sugar
• 110g brown sugar
• 1 egg
• 1.5 teaspoon vanilla extract
• 1 cup dark chocolate chips
• 1/2 cup white chocolate chips
• 3/4 cup chopped walnuts or pecans

Preheat the oven to 190C. In a large bowl, beat flour, salt and baking soda until well blended.

With an electric mixer, beat sugars and butter with the paddle attachment until smooth. Add the flour and continue beating till well mixed.

Next, add the eggs and vanilla extract and beat till you get a smooth batter. Finally, fold in the chocolate and nuts and mix well.

Drop teaspoon sized globs onto a baking tray, spacing them 2 inches apart (the cookies will spread while baking). Bake for 8 - 10 minutes until slightly coloured on top and edges are brown. Let cool completely.

Rosy Borscht

Man... I've been putting this off for ages and the beets and parsnips in the fridge are almost qualifying for senior citizen benefits.

This version is more vegetable based, with only the beef or chicken stock providing the meat factor. However, if you prefer a meatier soup, start by simmering a slab of stewing beef in the stock. When nice and tender, shred fine and set aside. Then follow the recipe below, making sure that the vegetables are finely diced and sliced. Skip the blending and add the beef strips at the end for a chunky meat and veggie soup.

Serves 2 for a meal and 4 as an appetizer:

• 500ml beef or chicken broth
• 1 onion, diced
• 1 garlic clove, minced
• 1 beetroot, diced
• 1 carrot, diced
• 1 parsnip, diced
• 1 potato, cut into 1/2-inch cubes
• 1 cup red cabbage, thinly sliced
• 1 leek, thinly sliced
• 1 bay leaf
• 1/4 cup chopped fresh dill
• 1 tablespoon balsamic vinegar
• Sour cream
• Freshly ground salt and pepper to taste

In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Saute the onions and garlic till soft and translucent.

Add beets, carrots, parsnip, potato and bay leaf and mix well.

Add the beef stock and bring to a boil. Reduce heat and simmer for about 50 minutes to an hour until vegetables are tender.

Add the cabbage, leek, dill and vinegar and continue to simmer for another 10 - 15 minutes till cooked through. Season with freshly ground salt and pepper to taste.

Remove the bay leaf and pour the contents of the pot into a food processor and blend till thick and smooth. If you prefer a chunky soup, skip the blending and serve as is.

Dot with a glob of sour cream for some flavour and contrast and serve hot.

More for the last meal:

• Buttermilk pancakes
• Perfect scrambled eggs
• Saffron-scented pumpkin and apple soup
• Panfried foie gras with a balsamic raspberry reduction
• Crabmeat pasta in a creamy tomato sauce
  
• Shrimp paella
• Triple chocolate cake
  
• Lemon meringue pie

Mini Pavlova Redux

I'm in a bit of a kawaii mood of late so reduxing the Berry Awesome Pavlova but shrinking them down instead.

They're just so cute I could die.

Some old-school obscure Queen is perfect for an afternoon like this.

I like to sit here in the sunshine
Trees in the fields are green sublime
Suspended in time
And dawn it make you feel small

I like to sit here by the fire's light
The trees in the fields lie bed to the night
The stars burn bright
And dawn it make you feel small

Everyone needs a place they can hide
Hide away find space to be alone
Everyone needs a place they can hide
Every one needs to find peace sublime

I like to sit here in the autumn time
The trees in the fields they russle in the wind
The church bells gently chime
Gentle on your mind
Suspended in time and dawn it make you feel small

Everyone needs a place they can hide
Everyone needs to find peace sublime

Ohh... peace of mind

Everyone needs a place they can hide
Hide away find space to be alone