Baked Eggs: And A New Melbourne Semester begins

It was hard saying good bye to Little C at the crack of dawn this morning, only a couple of weeks after we took you to the airport Izzy. We’ve so enjoyed having you both home for a while. And what a treat to have some time off cooking while you both took over the chauffeuring, the grocery shopping, and the cooking. Very nice indeed. I’ll certainly miss my lovely helpers.

Our family  holiday in Burma was memorable. The Shwedagon Pagoda visit together is one I won’t forget. It was so lovely wandering that  glittering complex amongst friendly locals in their beautiful traditional costumes. They were there to pray, enjoy family picnics and some to visit their children, there as novice monks.  I also loved seeing Papa’s old school, and wandering around the sleepy compound with you all. Fascinating to eat tea leaf salads- we’d never had them before. The meals at ‘Gekko‘, ‘Monsoon’ and ‘Sharky’s’ were great, weren’t they? Not to forget that amazing curry table at the Governor’s Residence. And Shan noodles-yum, yum!


St. Pauls  in Rangoon where Papa went to school.


The glorious Shwedagon Temple.


Three lovely young ladies at the Shwedagon temple.


Burmese tea leaf salad.

Back home in Sydney, I was hardly allowed into the kitchen with Little C around, but I did make some baked eggs one week-end morning. It needs to be recorded here as an easy go-to recipe; it is nutritious and delicious and takes you through a long morning of work or study.


Ready to eat with a garnish of parsley.



Filling up the pots with favourite ingredients.

The nice thing about bakes eggs is the variety of things you can bake them with, for a change from the usual. Because you cook them in a water bath, there is ‘no-fail’ built into it too, which works for everyone. You just want to watch the time so as not to over bake them.


Bake in a pan of water.

If you don’t have little individual pots to bake your eggs in, you can use a small oven proof dish, or even a shallow fry pan. Left overs come in handy for this dish. Here’s how to put it together:

For 4 people:

  • 8 fresh eggs
  • 2 cups of spinach leaves
  • 1 large onion
  • any suitable left overs: I had some barley salad with diced peppers which was ideal. Also a left over bowl of baked beans.
  • a few cherry tomatoes, quartered
  • 1/2 cup parmesan cheese
  • 2 tablespoons olive oil
  • salt and pepper


  1. Chop the onion into a large dice and soften in a sauce pan with a table spoon of olive oil. Set aside.
  2. Heat the oven to 180 degrees celsius.
  3. Wipe four ramekin dishes or a small over-proof dish with the rest of the olive oil, and place this in a baking tray half filled with water.
  4. Into the bowl, arrange layers of some spinach leaves,  the barley salad , some baked beans, the tomato and the cooked onion.
  5. Break two (or one) eggs onto the top of each dish. Sprinkle over with parmesan cheese, and grind some salt and pepper over each.
  6. Place in the hot oven and cook until eggs are firm, about twenty minutes.

Note: you can use a myriad of other ingredients with your eggs: chopped peppers, mushrooms, chopped and cooked bacon or prosciutto, slices of zucchini, a handful of arugula, some chopped cooked potato pieces, any cooked mince,sun dried tomatoes or even tinned sardines or tuna. Add grated cheddar cheese in between layers too, if you like it more cheesy.

Have a wonderful new semester coming up. Izzy- your new home looks wonderful from photos and I cannot wait to come visit. Little C, your Ormond room this semester makes up for the exile of T-Res. You deserve the great room you scored. I miss you, my lovely girls. I hope you get together often, and continue to cook like you did over the holidays here.



Melbourne With My Girls : Pasta In A Yoghurt Sauce

photo 1 photo 3

In amongst a trip to see your Nana and Papa in KL, visitors to stay with us in Sydney, dad traveling here and there around the country, AND Izzy moving up to Sydney for a long internship, I cannot believe I had  twenty-four hours with  both my girls in Melbourne not so long ago. What an almighty treat for this mum. I was SO happy to be with you. Thank you so much for putting your busy lives on hold, and just enjoying a mellow day with me. I really treasure the time we had together. We had a long and lazy brunch and wandered all over your beautiful campus on a sunny and mild winter’s day.


IMG_6971You both know I am a great fan of the chef Yotam Ottolenghi, but when a recipe which included ingredients like peas and yoghurt came to my attention, I have to say I was dubious.  But who am I to doubt the master cook. I went ahead and made this pasta dish, quite sure I would be happily surprised. And yes, it was unusual and delicious, creamy and tangy, made mild by the peas. The pale green colour of the sauce was beautiful – I  love food that looks appealing too. The pine nuts cooked with chilli flakes and oil and drizzled over, add a brightness to the dish which is glorious. If you are cooking for vegetarian friends, it is a perfect all in one meal, hearty and satisfying. We shared this dish with non-meat eating friends this week-end. I made a tomatoey, spicy eggplant curry, a Nana favourite, to accompany.  An unusual combination, but it seemed to go together quite well.  Anyway, the long and the short of it girls is, make this pasta- you’ll love it!

Cannot wait for our end of month reunion- its been too long since we’ve all been together as a family. I miss it.

Pasta with Yogurt, Peas, and Chile
2 ½ cups (500 g) whole-milk Greek yogurt
2/3 cup (150 ml) olive oil
2 medium cloves garlic, crushed or pressed
1 pound (500 g) fresh or thawed frozen peas
Kosher salt
1 pound (500 g) pasta shapes of your liking
½ cup (60 g) pine nuts
2 teaspoons Turkish or Syrian chile flakes, or red pepper flakes
1 2/3 cups (40 g) basil leaves, coarsely torn
8 ounces (240 g) feta cheese, coarsely crumbled

In the bowl of a food processor, combine the yogurt, 6 tablespoons (90 ml) of the olive oil, the garlic, and 2/3 cup (100 g) of the peas. Process to a uniform pale green sauce, and transfer to a large mixing bowl.

Bring a large pot of water to a boil, and salt it until tastes like pleasantly salty seawater. Add the pasta, and cook until it is al dente. While the pasta cooks, warm the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and chile flakes, and cook for 4 minutes, or until the pine nuts are golden and the oil is deep red. Also, warm the remaining peas in some boiling water (you could scoop out a bit of the pasta water for this); then drain.

Drain the cooked pasta into a colander, and shake it well to get rid of excess water that may have settled into the pasta’s crevices. Add the pasta gradually to the yogurt sauce; adding it all at once may cause the yogurt to separate. Add the warm peas, the basil, feta, and 1 teaspoon kosher salt. Toss gently. Serve immediately, with pine nuts and chile oil spooned over each serving.

Serves: about 6.

Recipe from Yotam Ottolenghi’s Jerusalem

photo 3


Purple Plum Torte and Little People at Easter Time


Happy Easter to you Izzy, and Little C at opposite ends of the world.  From Bells Beach (Rip Curl 2014 Surf Pro?) to Bel Air (at Jessi’s house), dad and I cannot wait for you both to descend on us in Sydney in a couple of days.

It is so nice to have four days in a row. Dad, who has worked twenty-six days without a break certainly needed this week-end. I took him breakfast in bed on Friday, which he loved.


It would have been an unusually quiet Easter Sunday without you girls, if not for a week-end of visitors in and around Sydney, including three gorgeous little one-year olds, two of whom were here today for lunch with their parents, and your cousins  T and D. Dressed in their Easter best, the baby twins were gentle and sweet  and quite won our hearts.

Across the way in Darling Point, cousin C has visitors one of whom is a precious one year old too! You’d love these little people, Izzy- warm and small and oh so sweet!


I cooked some favourite suspects for lunch– thought with babies a meal at room temperature might be more practical to give us lots of time to start and stop with them if needed,  and not worry about things getting cold.


For dessert, we had a plum torte which I served with Persian fairy floss and dollops of thick cream. This is no ordinary plum cake, Izzy. It is, in fact, ‘the world’s BEST plum cake’! Don’t you love it when you come across something that claims to be the best? I found this recipe and immediately had to read more. The tartness of the plums and the sweetness of the butter cake make a wonderful medley of tastes. It is a cinchy cake to bake- you’d be impressing everyone big time with this one, little Izzy.

Well, I’m getting my Ottolenghi cook books out for when you gals arrive let’s get cooking’! Cant wait to spend some hours cooking with you while we catch up on all the news….in person! Until Tuesday my darling girls.

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Purple Plum Torte

This is ideal with purple Italian prune plums, but if you can’t find them, other plums will do.

1 cup (125 grams) all-purpose flour
1 teaspoon (5 grams) baking powder (the aluminum-free kind, if you can find it)
Large pinch of salt
1 cup (200 grams) granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
2 large eggs
12 smallish purple Italian purple plums, halved and pitted
2 teaspoons fresh lemon juice
1 teaspoon or tablespoon ground cinnamon (see Note up top for explanation)

Heat over to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined.

Spoon batter into an ungreased 9-inch springform pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar.

Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack.

Once cool, if you can stand it, and I highly recommend trying, leave it covered at room temperature overnight as this cake is even better on the second day, when those plum juices further release into the the cake around it, becoming not just “cake with plum,” but cakeplumughyum (official terminology, there).


-with thanks to the Smitten Kitchen

Eating Fresh In LA And A Glimpse of Little C !

Hello from LA, Izzy! The last ten days in California have been so great. Palm Springs was chilly some days, but clear and bright.  We had a full dose of Modernism out in the desert: we looked at lots of architecture, and had a tour with a delightful character who was an impressive expert on the topic.

Mid-Century Modern Tour in Palm Springs

After the more ‘official’ part of the trip ended in LA, I stayed on to see some friends, also to meet Little C, and send her on her way to Coachella.

IMG_6419So many good memories, Izzy. Especially when I went to a school event one evening. I happened to have tickets to the school’s annual Huston Memorial Lecture, where an author of note is invited to speak.  When we lived in LA I came one night to hear Jhumpa Lahiri speak.

Anyway, on Wednesday night, I joined a crowd of Brentwood School faculty, families and friends in the gym to hear Khaled Hosseini speak about his books The Kite Runner, and A Thousand Splendid Suns. He was handsome, eloquent, charming, funny and self deprecating. You would have really enjoyed the evening. The first person I saw there was your cross country coach; he looks better than ever.  Of course he wanted to know if his former team captain was still running…

The days have all blurred with highlights of seeing friends, shopping, a bit of cooking, and writing. I’ve been driving all over town, back and forth over the 405. I’ve had some amazing meals. Of course I stopped at In and Out Burger for old times sake. The price has gone up from $1.99 to $2.87! Wow- still the best value for a very tasty burger. Enjoyed a very special home cooked feast in Marco Place, with Bruno and Cooper in attendance.



Of course everything came to an almighty stop when your sister arrived yesterday. I was so excited, I hardly slept the night before. I woke at six to pick her up at LAX from the very early arriving Melbourne flight. I was so excited to see Little C! She seems super well, but it was quite evident that you were a huge help to her, getting her ready for this big trip before she left. Thank you, big sister for looking after her!

IMG_6502 IMG_6504

Well, as I write this, Little C must be in the desert by now, checked in to the La Quinta resort with a bunch of buddies, and getting ready for a crazy good line up of music starting soon. Such fun.

I am just about packed up myself, and getting ready to head home. Your dad has started the journey already, boarding the plane in New York. In a few hours, I will get on the same plane and we will fly home together. i’ll be pleased to see the doggies, and to be HOME!

Little C and I went straight from the airport to Santa Monica and stopped at Wholefoods on Montana, right where we lived and shopped. She made a bee-line for the fresh fruit, and we bought sweet strawberries and a papaya. Apparently, these are luxury items at college…. I cooked her (perfect) poached eggs this morning with big hunks of buttered toast: for the long day ahead of her in the desert, I thought she needed to start with eggs!



Tonight, I am slow cooking a leg of lamb that’s been marinading in a green paste of parsley, thyme, rosemary, anchovies, lemon, and lots of garlic. A quiet meal before getting on the plane late tonight.

I’ll be glad to snuggle up to MB on the flight tonight and watch a movie and sleep a little before we arrive home. I have felt quite separated from you on this trip- I do miss you and hope you’ve had a happy, constructive couple of weeks.

Meanwhile, here a list of wonderful places to eat great fresh food in Los Angeles, for your next visit, Izzy.

See you soon back in Australia. Thank you, California for your sunshine, delish food, great friends, amazing art, tasty market produce, unparalleled shopping, KCRW radio station, In and out Burgers, and great star and car watching. Yes, so long Rollers, it is now all about the Tesla!


Feeling Uneasy and Chocolate Cake Comfort

It is without doubt a very strange time.  That Flight MH 370 could make a couple of unusual manoeuvres, turn the plane around from its  course, and then just DISAPPEAR, has been weighing heavily upon our family.

Meanwhile, we also watched helplessly while a group of artists slated to participate in the 19th Sydney Biennale, began to make so much protest about a sponsor, the Biennale’s well loved Chair had no choice but to resign. It threatened to leave arts agencies and galleries, (the very champions of such artists ) hamstrung and in jeopardy of losing state funding. Short sighted and acting on so little information, damaging years of goodwill.

Preparations for the opening under Nike Savvas' installation "Rally".

Preparations for the opening under Nike Savvas’ installation “Rally”.




So much good art to see all over Sydney!

So much good art to see all over Sydney!

Alice: never far

Alice: never far

Yes, we’ve had quite a few discussions about it all over long telephone calls and numerous texts. I know how upset you and Little C are Izzy, about the Malaysian plane. We’ve been on countless MH flights ever since you were born. I’ve thought hard about this unease; it has felt quite familiar. And then it struck me: it is the limbo our family was in, a quiet unease which later turned to helpless horror when news unfolded about 9/11. You girls were both at school on a clear sunny day in an idyllic American city not far from New York. I was at the gym with two school mums. We were on treadmills and watched astounded, on CNN as the first plane crashed into the Twin Towers. Then sickeningly, we watched live as the second plane crashed.

I jumped off the treadmill, raced to the car and called dad. We wondered in panic what was happening. I stopped at a drive in-bank on Libby Avenue on the way home and shared this news with the teller; many people had not heard the news yet it seemed. She shut her window right after I left to find her manager. I could see we were heading in American terms to ‘lock down’.

That early fall in Virginia was a surreal period. We watched the news round the clock. Your school was sometimes closed, based on the safety rating of the day. Low flying drones circled our city; it felt war-like and eery. The days were clear and bright, with a slight evening chill to remind us winter was on its way.  It wasn’t easy explaining the situation to you dear little girls aged just 6 and 9. I felt like we were planets away from our simple life in New Farm where you went to the tiny school on the hill, Little C just a baby in a pram,  and we lived amongst good friends.

I just hope there is some end to the search for this plane. It is awful to think of the poor families waiting, waiting.

Well darlings…………. I just cooked ‘the’ chocolate cake. What else is there to do while in such doldrums? It is a very FINE cake, this one. Almost macaroon- like with the crushed almonds, almond meal and whipped egg whites. After being throughly satisfied with a lovely chocolate buttermilk cake I found on, and then Anna Gare’s crazy good recipe, I thought the search was over, and we were good for amazing choc cake recipes. But no! Enter The Cake Mistress. I came across this blog quite by chance, and her entry for this recipe is quite hilarious as she likens her feeling for this cake to her passion for Johnny Depp.  It just seemed like at this very moment with so many momentous things happening in the world, I had to cook a momentous cake. So here with my love and hugs, is the Cake Mistress’s recipe for her Flourless Chocolate Cake

Preparations for the opening under Nike Savvas' installation "Rally".

Preparations for the opening under Nike Savvas’ installation “Rally”.


Please try not to worry too much about everything going on; focus on your wonderful lives. The troubles of the world are sometimes unfathomable. Count your blessings, hug your friends, and keep those telephone calls home coming.  Dad and I miss you! xoxo


The melted chocolate and crushed almonds mixture

The melted chocolate and crushed almonds mixture



Whipping egg whites

Whipping egg whites



Folding egg whites into the chic mix

Folding egg whites into the chocolate mixture



So much good art to see all over Sydney!

So much good art to see all over Sydney!


Whipping egg whites

Whipping egg whites



Folding egg whites into the choc mix

Folding egg whites into the choc mix

Just dee-lish

Just dee-lish

Flourless Chocolate Cake

•    200g Dark Chocolate, chopped
•    125g Unsalted Butter, chopped
•    225g Brown Sugar
•    100g Almond meal (can use hazelnut meal if you prefer)
•    100g Almonds, coarsely chopped (optional)
•    5 large Eggs, separated
•    1 pinch of Cream of Tartar
•    1 tablespoon of cocoa powder
1.    Preheat the oven to 180 degrees Celsius. Line the base and sides of a 20cm round cake tin with non-stick baking paper.
2.    Make a “double-boiler” to melt the chocolate and butter: Bring a large saucepan of water to the boil. Place the chopped chocolate and butter into a heatproof bowl and place the bowl over the hot saucepan to allow the ingredients to melt. Stir occasionally.
3.    Once all is melted, stir in the brown sugar, almond meal and almonds until the mixture is smooth. Allow to cool slightly, then add the egg yolks gradually, stirring each time.
4.    Meanwhile, place the five egg whites into a clean dry bowl with a pinch of cream of tartar. The egg whites will form the structure of the cake, so it’s important they’re well beaten. Using a hand whisk, electric beater or stand mixer, beat the eggs slowly at first until they are foamy and then gradually increase the speed every few minutes. (If you go straight to high speed, you increase the chance of your cake collapsing). Continue beating until firm peaks form. Don’t worry if you overbeat the eggs because you’ll beat some of the air out next.
5.    Gently fold the egg whites into the chocolate mixture. The chocolate mix is quite heavy, so don’t worry if you need to stir quite a bit at this stage. Stop when the eggs are just incorporated with the chocolate.
6.    Pour the cake batter into the tin and bake for 45-50 minutes until a firm crust forms on the top. A skewer test is not necessary. Leave the cake to cool completely in the tin before attempting to remove. Once cool, sift cocoa powder over the top.

Also, you’ll be glad to know the doggie are keeping me good company.

Alice : always close-by!

Cooking Kibbeh

Ah, a full house! It’s been an awfully quiet two weeks, since you two sisters headed back to Melbourne. I’m so glad family friends are in town to stay for the week-end.

I got out ‘Jerusalem’, Ottolenghi’s cook book on Friday afternoon. I have a couple of semolina, coconut and orange loaves baking in the oven right now, the orangey fragrances curling around the house.

Orange and coconut loaves

Orange and coconut loaves

And who but Yotam would have a recipe for ‘Open Kibbeh’? A deconstructed version of your favourite food. It looks pretty straightforward to make and if it works, I’ll post the recipe which you can try! I can see you both cooking this up at Grouse one of these week-ends…

Cooking up the lamb mixture

Cooking up the lamb mixture

even yummy cold

even yummy cold


The weather has been wet and hot and muggy. The garden is bursting with growth, that bourganvillea is CRAZY out the front.

The Afghan exhibition opened over the last couple of days and it is breathtaking. It is an amazing story of their treasures re-discovered after the war. Downstairs from this unforgettable exhibition is a small show by contemporary Afghan artist Khadim Ali. Wow, such fantastic talent, with a heart wrenching back story.

Khadim Ali's exhibition, 'Haunted Lotus'

Khadim Ali’s exhibition, ‘Haunted Lotus’

Little C Biscuit, I hope that nasty cold is soon banished with all the Vicks and sips of hot tea you are consuming. How wonderful to have Izzy drop by with essentials, and some encouragement. I might have been on the next plane had I not heard that big sis had been over to visit you. Dad and I have been enjoying using the lovely tea pot made by Betty. I do think of you girls as I pour a cup of tea….

Betty's teapot: ready to pour

Betty’s teapot: ready to pour

Yotam Ottolenghi’s Open Kibbeh

  • 125g fine bulgur wheat
  • 90ml olive oil
  • 2 garlic cloves, crushed
  • 2 medium onions, finely chopped
  • 1 green chilli, finely chopped
  • 350g minced lamb
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 2 tbsp roughly chopped coriander
  • 60g pine nuts
  • 3 tbsp roughly chopped parsley
  • 2 tbsp self-raising flour
  • Salt and black pepper
  • 50g tahini paste
  • 2 tsp lemon juice
  • 1 tsp sumac

Heat the oven to 180C/350F/gas mark 4. Line a 20cm loose-bottomed cake tin with greaseproof paper. Put the bulgur in a bowl, add 200ml of tap water and set aside for 30 minutes.

Heat four tablespoons of oil in a large frying pan. Sauté the garlic, onion and chilli on medium-high heat until soft, remove from the pan, return it to high heat and add the lamb. Cook for five minutes, stirring, until brown. Return the onion mix to the pan, along with the spices, coriander leaves, salt, pepper and most of the pine nuts and parsley (save some for the end). Cook for a couple of minutes, remove from the heat, taste and adjust the seasoning.

Check the bulgur to see if all the water has been absorbed (strain if not). Add the flour, a tablespoon of oil, a quarter-teaspoon of salt and a pinch of black pepper and, with your hands, work into a pliable mixture that just holds together. Push firmly into the base of the tin so that it is compacted and level. Spread the lamb mix evenly on top and press down. Bake for 20 minutes, or until the meat browns further and is very hot.

Whisk together the tahini, lemon juice, 50ml of water and a pinch of salt – you’re after a very thick, yet pourable sauce. Remove the kibbeh from the oven, spread the sauce on top, sprinkle with pine nuts and parsley, and return to the oven. Bake for 10 minutes, until the tahini is just set and the pine nuts are golden. Remove and leave to cool down. Before serving, sprinkle with the sumac and a drizzle of olive oil. Remove the sides of the tin and carefully cut the kibbeh into slices.

Serve with a fatoush salad or chopped cucumber salad.

Serves 4 to 6 people.

My Biggest Challenge

Pretty special being all together at an airport again. We’ve certainly done the airports of the world together, us four.  It was all just a fleeting enjoyment this time, because Dad and I were flying you dearest Izzy, back to university and you were taking your little sister C Biscuit along with you.

An elegant meal at the airport

An elegant meal at the airport

We checked in early, not wanting to stress over Friday evening traffic, and found we had time for a celebratory glass of champagne in the airport lounge together. A long way from two little girls in scungy foreign airports, with delayed flights, a lost teddy bear, or a sore tummy. You gals have come a long way. Lovely young ladies, kind and sweet, and just a smidge of my little chickadees still remaining in you both.

What a great welcome at her college on Saturday morning. As we sat with you and other families and heard the words of the College Master, we knew Little C was starting an exciting new chapter. She’s in for an exciting journey, like you’ve had.


Little C’s very own Hogwarts college

College digs

College room view




I’m so excited for you TOO! While C is being introduced to tertiary education, you will be continuing the journey, with your Masters programme. I hope you love it. I’ll be so pleased thinking of you both meeting on campus for a coffee, riding to each other’s places, maybe studying together.

I have some lovely memories to savour of our time in Sydney before you both left. An amazing lunch at Bread and Circus was certainly the highlight, as well as our fabulous lunch at the family favourite, Sailors Thai, overlooking the harbour and the amazing Opera House beyond.


Haloumi fritters


Yesterday saying goodbye to you, and leaving Melbourne was my biggest challenge. Dad and I were coming home to two empty rooms, no music blasting from yours Izzy, no tsunami of books and clothes spilling out of Little C’s. I thought I’d be a disaster. You thought so too, and I know Little C was worried. But I hardly shed a tear. My sadness is completely eclpised by the excitement you both feel at being in Melbourne together and ensconced at university. In the same city again (not since Brentwood School in Los Angeles), on the same campus! Hurray, my darling girls.  I will survive!


Yummy coldpressed juices: Bread and Circus


Table decoration at Bread and Circus