Inevitably real life was always going to get in the way of a good blog, and as is bound to happen from time to time, things have been a little quiet here of late. As such, since I've been distracting myself from the realities of life with a few extracurricular indulgences, the kitchen shenanigans had unfortunately fallen into a (needfully) functional rut, and were most certainly nothing to write home (or indeed blog) about.
Melbourne International Jazz Festival
déjeuner exquis at Loam restaurant
Post-training brunch at Three Bags Full cafe
Sweet treats from the delectable Burch & Purchese
But after a few weeks of soups to freeze down and the odd dinner out with family and friends, it was back to the kitchen with a need for some slightly more interesting winter comforts. For some time I'd had a hankering for shepherd's pie, and after opting for the Bourke Street lamb, chickpea and eggplant filling, you can most certainly colour me sated.
Now, I realise it's been an extraordinarily long time since I've offered a useless foodie fact, so it may not interest you to know that, whereas I thought the difference between a cottage and shepherd's pie was that the former had a pastry base, it is in fact, rather simply, that shepherd's pie is made from lamb, a cottage pie, from beef. Huh.
For sweets, comfort came from our favourite cook's companion in the form of a delightful pistachio and yoghurt cake.
How I've not made this before, I do not know, as it was an absolute treat, with a batter so luxurious you'd be forgiven for mistaking it for a souffle. Particularly when you happen to slightly over-fill one of your tins...
Pistachio and yoghurt cake
But despite appearances it did keep it's sponge-like air, presented with a beautifully moist crumb, and, served with a small dollop of cream and stewed plums, was just perfect.