Food, Finds & Forays
Hey there....
Hey there… I’ve been thinking a lot about the seasons this week, both in the way we know and metaphorically. As we reach peak winter here, the frosty mornings illuminated by warming winter sun we’re famous for have, arrived. It’s my favourite part of winter, crisp icy fresh air punctuated with the warm glow of sunshine. It makes me appreciate those rays all the more. Likewise, life’s seasons are ever changing. We’re privileged to have a handful of lifelong friends who we treasure and equally, we’re lucky to have been a part of their children’s lives and they our children’s lives. They’re all like family to us and in the spirit of those treasured relationships we’re traveling in convoy to the country with one of those families this weekend to support them as one of their beautiful daughters make their way in the world. This evolution of life has inspired this week’s recipe offering, Spiced Pear and Ginger Cake, in many ways a product of the season in which it’s born.
I’m also sharing with you, a few tidbits from the little house warming hamper I’ve put together for our young friend and a few recipes ideas for her to tuck away in her new life that you might like to try too.
I hope wherever you’re reading from today you have a great day,
Best
S x
Food
Spiced Pear and Ginger Cake
She had the tiniest feet of any baby I’d ever seen. Swaddled in baby blankets, her porcelain skin and tiny frame doll like in my arms, she wriggled and squirmed settling into life in the big wide world. With her twin she’d been nestled in the safety of her mother’s womb almost to the end of the normal forty weeks. Not frighteningly tiny but still small, her and her sister were strong enough to make their feelings known about their arrival from their warm safe little pond, saying their piece with healthy lungs, twig like arms flailing and little faces scrunched in all manner of expressions.
As a toddler she would speak with remarkable clarity and purpose still making sure the world knew what was on her mind, her blonde silken hair framing an expressive face.
Through the doors of her first day of school she walked with her twin, both thrilled to enter this next phase of growing up, a world of words, numbers and new friends. They thrived and evolved stretching and unfolding, two remarkable little buds blooming and unfurling spring roses.
Talents revealing themselves, individual characteristics emerging, girls becoming women. One a young woman of numbers the other a lover of words, both blessed with a talent for science and like science ever evolving. We were privileged to be a part of the life and growth of these two girls, the daughters of special dear friends and see them become the exceptional young women they are.
Those tiny feet are now on the march. Having recently farewelled her dear twin as she set off in the world moving out of home for the first time, it’s now her turn. She’ll hit the highway and head to the country to take a posting at a country hospital where she’ll make the world of difference to her new community. Watching this beautiful evolution is like following that of a chrysalis and now the butterfly will stretch her wings and take flight and we’ll all look up and watch with awe.
Evolution has been ever present for me this week. My first letter to you here was this lovely cake. A simple cake, my first recipe share, the birth of my letter. I’ve made that cake a few different ways since then, ever changing and evolving. It’s a bit more grown up than that original version, much like our little butterfly. We’ll all follow her up the highway this weekend, her parents, her twin, her big sister and us, a cake on my lap to celebrate this next season.
Ingredients:
2 eggs
100 gm brown sugar
100 gm caster sugar
125 ml neutral flavourer oil (I’ve used grapeseed)
80 ml buttermilk
1 cup/175 gm of self-raising flour
½ (80 gm) c wholemeal spelt flour
1 tb chai mixture/powder (I use Grounded Pleasures)
1 tsp ground ginger
2 tb finely chopped glace ginger
¼ tsp salt flakes
2 pears, peeled and sliced into 8 wedge slices (I used Beurre Bosc or the brown ones)
Method:
Preheat oven 180c non fan forced. Grease and line a 20 cm springform cake pan.
Combine all dry ingredients in a bowl and dry whisk to break up any lumps, mix thoroughly and aerate.
Using a whisk in a large bowl whisk together the eggs and sugar until lightened in colour slightly and starting to appear fluffy in texture. Pour in oil and whisk until combined, repeat with milk until all well combined. Gently tip dry ingredients into wet and gently fold until almost combined. Add chopped glace ginger and fold gently again for a few folds but not over mixed.
Pour into prepared cake pan. Gently place pear slices on top as shown. Place into a preheated oven and cook for 60-70. Try not to open the oven to check it until at least 45 minutes. It’s cooked when a skewer comes out of the middle clean.
Allow to cool in the tin for 15 minutes before opening tin and sliding off base onto wire cooling rack.
You can either sprinkle icing sugar on top to serve or brush warmed apricot jam on top like I have.
Finds & Forays
Like when her twin moved out of home, I’ve created a little hamper of house warming bits and bobs for our young friend. When number one took that big leap I assembled some delicious kitchen staples. Little luxuries a young person setting up their first home may not indulge in. Special salt, delicious pasta and interesting spice blends amongst other treats. This time I’ve done similar but have added this book to the collection. Like our friend’s daughter the author was a young woman in her first home setting up a new life for herself and also a food lover and talented cook. Cooking for friends old and new is an act of kindness and welcome, and frankly who doesn’t love a bowl of handmade pasta. I think she’ll be a very popular young woman in her new town serving up some of the dishes in it’s pages. A second copy of the book may or may not have fallen into the cart when I bought the book so I can pesonally attest to what a great volume it is.
As a fellow food lover I often send recipe ideas to my young friend. This one would be a good one to make after work and also budget friendly, I wonder if my table full of boys will notice the lack of meat when I try it. What better way to ingratiate yourself with new friends and colleagues than with baking. This easy loaf should be a winner at morning tea or to have new friends over for coffee, no fancy technique or equipment required. Oh and I must remember to remind her about this one too, for fast easy brekkies on the go.
