Happyberry pie

Gimme a savoury recipe, and as long as it's not 25 pages long, I can probably make it tasty. But sweet, cakey things? I fail. Regularly. This year I've made flop after flop... cakes really aren't my thing. So I ditched the notion of getting just one damn cake right... and made a pie. Oh hello joyous moment! It was simply frankielicious. It's a twist on one of Jamie Oliver's desserts from his brilliant book Jamie's America. Here's my version of his AppleBerry Pie:

First, make your pastry dough. In a food processor, pulse 500g plain flour, 100g icing sugar, pinch of sea salt, 250g unsalted butter, 2 large eggs and a splash of milk. Take it out of processor when it starts to come together but don't work it too much, just until it forms a nice dough. Sprinkle with a little flour, wrap it in clingy wrap and throw it into the fridge for at least half an hour.

Meanwhile, put 10 peeled, cored and sliced granny smith apples into a large pot with zest and juice of one orange, splash of water and five tbsps caster sugar. Simmer for ten minutes, transfer to bowl to cool, add 400g berries (fresh or frozen), 2 tbsps caster sugar and 1 tbsp flour.

Preheat the oven to 180°C. Remove your pastry from the fridge and let it come to room temp. Dust your work surface with flour and, using a floured rolling pin, roll two-thirds of the dough out into a circle until it’s about 0.5cm thick, dusting with flour as you go. Line a shallow 26-28cm pie dish with the pastry, pushing into the sides. Strain fruit and add to pie. Roll out the rest of the pastry and pop on top. Trim the edges and crimp them together with your fingers. Brush the top of the pie with a beaten egg, sprinkle with raw sugar and cinnamon, and slash a small cross in the top of the pastry.

Place the pie on the bottom of the oven for 45 to 55 minutes, until golden brown and crisp. Serve with a hefty dollop of custard, ice-cream or cream. LOVE!

Sambo heaven

Just had the yummiest lunch! Sometimes the best food is just simple, good-quality stuff. Take a fresh loaf of Sonoma sourdough, toast it (not the whole thing but go with it if that's what you need), butter and mustard it, then layer with home-grown rocket, manchego cheese and heirloom tomatoes. Drizzle with evo and seasoning, and munch away. Happy days peeps.

It was obviously a lucky sambo, because as I was making a mess I discovered the Martha Stewart show. How have I not know it's on at lunch time? Bring on maternity leave, Martha and I have a lot to catch up on...

Nesting girl

I've been ignoring you fans, readers, amigos. And I'm sorry. Things have been busy, it's a good thing I love my job! When I'm not working I'm prancing around the nursery and eBay, sourcing, nesting, preparing for this little bubba. I've got a month of work left before I relax into mumma mode, then I have a whole month (if wee one's on time) of movies, books, milkshakes and serendipity. Ahhhhh...

I'll try and be here more in the next two months, I've got some great recipes to share. Have a brill weekend and see you next week for frankie fun xxx

Crack the code

There I was yesterday arvo, happy as anything, curled up on the couch with a magazine and a plate of snacks. Once I'd devoured my cheese, rye bickies, pickles and olives, I started to feel a bit edgy. I couldn't sit still, my mouth was dry and I found myself in one helluva bad mood. I couldn't concentrate on the mag in hand so I turned the TV on and distracted myself with those curious Desperate Housewives. Later, when making dinner, I snuck a peek at the olive jar... sure enough, there it was, loud and clear... 621.

I just learned last week that Twisties have MSG/621 in their ingredients, for real, but Always Fresh green olives stuffed with anchovies? Really? WHY? No wonder my lips were numb and my headache was a tingly, horrid mess. Yuck.

Monosodium glutamate is a chemical additive, otherwise known as a flavour enhancer, that doesn't seem to be going away anytime soon. Scientists and food authorities (in all their wisdom) might be approving its use all over the world as they claim there's no solid link with ill health, but I'm not convinced. No way.

MSG side effects include rashes, itching, burning, numbness, chest tightness, heart palpitations, heart arrhythmia, anxiety, irritability, restlessness, sleep disturbance, seizures, brain cell and damage, allergies, asthma attacks, headaches, migrains and possibly brain tumours.

So keep your eyes out peepsies, and not just for 621. Definitely avoid anything in the 600s, but preferably stay away from all numbers, flavours, colouring and preservatives. If you don't know what it is, someone made it up. If someone made it up, they probably messed with nature. Do not want.

Zesty festival

There are some dishes which simply cannot live up to their potential without a good fix of lemon zest. Spaghetti with cherry tomatoes and chilli would be dull without it, as would pea soup, risottos, roast chicken, seafood, frittatas, potato salad and many types of cakes and muffins. Lemons are easy, readily available and delicious, plus they're crazy good for you. In a big way...

* Antioxidants protect our DNA from cancer-causing damage, and citrus fruits contain high concentrations of flavonoid antioxidants as well as a number of other potent antioxidant compounds. One of these - lycopene, found in large quantities in citrus fruits - has been shown to protect against prostate and other cancers.

* The antioxidant naringenin not only helps prevent DNA damage, but also enhances DNA repair thereby reducing the chances of cancer development.

* The phytochemicals in citrus are at their most potent in the skin/zest. Nobilitin, in particular, does amazing work to kill cancer cells directly as well as indirectly, by interfering with the cell cycles involved in certain types of cancer. It has also been shown to be effective in preventing the onset of cancers of the colon, breast and some leukaemias.

Just make sure you wash your lemons well before you cut or zest them, especially if they're not organic, many dangerous pesticides are found on the skin of conventional citrus fruits. Need proof? Read this.

Friends with benefits

I've been on two walkies today with my dog. To me, that's a sign of a happy, stress-free day. When I'm with Scout I smile just because she makes me smile, I don't worry about things because I'm too busy looking for a stick or laughing at her antics and I am approached by a lot more strangers just wanting to give her a scratch and tell me how cute she is. I know.

The BBC reported a couple of years back on how healthy it is to own a dog. They spoke to psychologist Dr Deborah Wells from Queen's University, Belfast, who said that dog owners often had lower blood pressure and cholesterol. Yays! She has reviewed dozens of research papers which looked at the health benefits of pet ownership and saw that dog owners suffered fewer minor ailments and serious medical problems than the general population. Plus, dogs may aid recovery from serious illnesses such as heart attacks.

Dr Wells said "The ownership of a dog can also lead to increases in physical activity and facilitate the development of social contacts, which may enhance both physiological and psychological human health in a more indirect manner."

A beautiful creature that makes you smile and play and gets you out into grassy fields and fresh air? That's my girl...

Nectar of the queens

I love honey. You could take away all the other sugars in the world, but leave me just honey and I'd be happy. I have it on toast, in tea, with yoghurt and fruit, in smoothies and every which way in desserts. My local grocer had zero organic produce when we moved here four years ago, but now it's stepping up with a few and I was bowled over to find a huge jar of Eco Organic Honey. It is so delicious I can't keep my paws away. But why organic? Haven't I harped on enough about organic? Never. Listen here peeps, there's a lot less happening in a jar of conventional honey than this one in my pantry.

Firstly, you'll only get the goodness of honey - mainly its anti-bacterial properties - from raw honey. 'Pure' honey isn't the same, nor is '100%' honey or 'Australian' honey. They're just good marketing ploys. Raw is key, and when it's organic, you can be assured it hasn't been chemically treated or over-heated, two steps that take away most of the flavour and health properties. This particular organic honey of mine is from the Aussie bush and tastes so full of flavour, you only need a little.

For more info go to WHFoods... very interesting foodie site.

Chookie cure all

It's getting cold. And people are getting sick. Not a fun time of year if you're in bed or just bunged up. Hubby hasn't been well since Sunday, so I did the only thing I know how to do. I didn't fetch antibiotics, or a spray, or pills because I don't think they're necessary much. But I did fetch a chicken. And noodles. And I put some things together and made a heavenly chicken noodle soup. Cures all.

In a big pot, fry up plenty of garlic and onion in oil until transparent. Chuck in diced carrot, thyme, two big chunks of lemon zest, a bay leaf and seasoning. After a few minutes pop in your whole organic chook, brown just a little top and bottom, then fill pot with water until chook is covered. Bring to boil then reduce to simmer for 1.5-2 hours, or until chook is cooked. Remove chicken, shred meat into small pieces, discard bones. Strain broth, discard carrots and friends, pop broth back on a simmer, add noodles, when they're almost cooked add chicken meat. Season if it needs it, serve with fresh parsley.

Sweet 'n' spicy

Hope you've all had a legendary long weekend. I have. Thanks for asking. Just topped of my day with a sensational banana milkshake. Normally I would make it with banana, milk and yoghurt, but today was a freaky day where yoghurt was missing and ice-cream was sitting pretty in the freezer. What's a (pregnant) gal to do? On top of that good stuff, I added a sprinkle of Herbie's Fragrant Sweet Spices, a little magic ingredient I'm beginning to crave. It contains Coriander Seed, Cassia, Cinnamon Quills, Nutmeg, Allspice, Ginger, Poppy seeds, Cloves, Cardamom and Rose Petals. Oh so lovely and delicious on porridge with apple and/or banana, in milkshakes, in cakes, with fruit and yoghurt for dessert or a snack, on toast with butter and a little brown sugar and all over ice cream. YUM.

Thirteen ideas for three days

Who's excited?? A lush, long weekend to devour is coming right up. I'm sure you've all got a million people to see, things to do, stuff to BBQ... but just in case you need more, here's 13 things to do betwixt here and Monday.

* Go to your favourite cafe, wait ages for a table and order too much food and a bowl of coffee with newspapers and magazines. It's always worth the wait when you know the food rocks.
* Take your camera out somewhere lovely and snap off a bunch of random pics. Just because.
* Start a blog. If you don't like it in two months you can forget about it or start another, at least you gave it a shot and fired up your imagination.
* Forget the snags and cook something delicious and good for you - like an organic duck or chicken, covered with spices and served with a green salad, sourdough bread and homemade aioli. (Need help? Go to Gourmet Traveller)
* Strap your trampers on and get some fresh air. There's no better time of year for a bushwalk. Head here first.
* Clean the windows of your house. Just kidding, that can totally wait.
* Join your local library and borrow a pile of books. It's free (or extremely cheap) and a great distraction from the tube.
* Head to the fish markets, stock up on your fave, fresh amigos of the sea and make something special. Like a pot of spaghetti with chilli, basil, lemon, olives, fish, mussels, prawns... I'm so there.
* Splash out on an extraordinary bottle of red. You'll savour every single sip and (probably) won't want to get trashy and ruin the vibe.
* Find a hidden gallery or four and mooch about.
* Make pancakes. Smother with banana and maple syrup. Polish off while making a mess. Repeat.
* Hire a few DVD classics like Casablanca, Breakfast at Tiffany's and Kill Bill. Classics.
* Head to the country for markets, scones, tea and a reminder of what real hospitality looks like.

I'm not sorry

Someone once wrote a song about how hard it was for them to say sorry... sorry, for them, seemed to be the hardest word. HA! I wish! I use the word waaaaay to frequently and I've decided it's time to take action. It's now banished from my vocab until such time as it is necessary to use it.

Take last week... I went to the hairdresser and apologised for the state of my hair. Why? I'm thinking it's their job to turn my lifeless locks into shiny gorgeous waves of light. Next day I went for a massage (sounds a bit spoilt but this wasn't my average week amigos) and apologised for the mess my back was in. WHY? Aren't they pro's trained in the art of undoing a knotted back?

So I'm taking leave from the word, and will only use it if I upset someone. Like if I steal their donut. Mmm donuts.

Magnolia mooching

I love cool ideas for winter weekends... and considering this weekend looks hideously boring and wet, here is the bestest idea yet! It's retail therapy, it's quality local goods and it's a little crafty. It's called Magnolia Square, showcasing new artists, designers, stylists, and craftspeople. Sydney peeps, head to the Oaks Lawn Marquee at Randwick Racecourse and pick up something terribly gorgeous from the range of homewares, jewellery, clothing & accessories, textiles, furnishings, stationery and gourmet food. I'm pretty excited the entry fee - $8 - includes a donation to Beyond Blue, helping amigos with depression. Sweet.

It's open today til 5pm, tomoz 10am – 5pm and sundee 10am – 4pm... yay hooray see you there x

Share the love

Feel like doing something great for the less fortunate of this gorgeous city but don't have much time? Well my amigos, it's Feed Sydney Month, bringing much-needed meals to about 250,000 people this winter. It's a collaboration between OzHarvest and Do Something and all you have to do is add a few (or more) casholas onto your next Woolworths bill or go to feedsydney.com.au and donate away. A $1 donation equals one meal for someone who seriously needs it.

You can also book yourself in at Arras, Sean's Panaroma, Rockpool Bar & Grill, Aria, Lucio's or the Sydney Park Hyatt for dinner on June 16th and a percentage will go to Feed Sydney. Nice one foodies.

Winter wondersoup

I heart pumpkin soup. It's the gastronomic equivalent of hugging someone sexy in cashmere. Besides the major wrist action involved in peeling and chopping, it's actually too easy to make. A friend gave me a couple of pumpkins last week (long story involving a puppy, a tropical island and a wedding) and I've made soup galore since.

Seed, peel and roughly chop a small pumpkin (or normal size butternut). Simmer in water on medium heat for about ten minutes, or until soft. Strain and set aside. In the same pot, saute garlic and onion in oil and butter (and a little more butter) until translucent. Add chopped chillies (leave the seeds in if you're brave), coriander root (slice off and discard the bottom cm of the root, and use the bottom half of the remaining stems - wash well and chop) and fresh ginger (peel and chop or grate finely). Stir and cook for two minutes, then add the pumpkin and three cups chicken stock (or 2 cups stock, 1 cup water). Simmer for five minutes, then blend with a hand blender or in batches in a blender. Taste, season if you need it and serve with a dollop of natural yoghurt and fresh coriander... with plenty of crunchy, crusty bread.

You can also add parsnip and sweet potato to the mix if you like, cook with the pumpkin as above. And if you'd rather forgo the chilli, coriander and ginger, add plenty of parsley to the bowl and top with sour cream instead of yoghurt.

Yes peeps, winter is here and it ain't half bad... if you have to eat your way through it, start with this.

Look after yourself

How scary - Australia's STD rates are going nuts. That's terrible news and I feel for anyone who is single. The STD article on smh.com.au interested me beyond the STD stats: 1000 new cases of HIV are detected every year, chlamydia cases doubled between 2004 and 2008 to 60,000, etc.

The real quote that bowled me over was by Federal parliamentary Secretary for Health Mark Butler, who said "We know that as a nation we seriously under-do prevention. Of the slightly more than $100 billion that we spend as a nation on health every year ... around two per cent is spent on stopping people getting sick in the first place."

WHAT THE? TWO PER CENT? That is so shocking I'm thinking of moving to France, they have a handle on things much better there. And better cheese. And wine. And...

If more people saw a naturopath, acupuncturist or holistic doctor every now and then we'd be a lot better off. Yes it's a simplistic view, but it's called being in tune with your own body and seeing professionals who don't reach for a prescription pad every time you sneeze or have a back ache. It also sure as hell beats giving billions of dollars every year to the pharmaceutical companies so they can produce more and more pills to numb and dumb us down.

OK. Rant over. Have an awesome weekend peeps. Drink lots of water. Go for long walks. Learn to relax and switch off without the TV. Eat well. It's called prevention and it looks like it's up to us xxx

The burgers are better

I'm a big fan of meat. Beef is a fave because it works in so many dishes: stir-fry's, meatballs, lasagna, bolognaise, stews, bbq's, fajitas, burritos, salads and more. And since discovering the incredible flavour and health benefits of organic beef over a year ago, I've been on a not-so-secret-squirrel mission to convert everyone I know to the green side. Here's a few facts that might make you think twice before buying conventional meat...

* Even if the cattle are allowed to roam, the grass they're eating may well contain pesticides (think Roundup for weeds, doesn't that seem delicious?)
* Their feed usually contains preservatives and chemicals to prolong the life of the food
* A fast cow is a money-making cow, just like conventional chickens and many other farmyard friends. So they're fed hormones to speed up the growing process. Kill 'em quick! Growth hormones are banned in the EU, so we actually make hormone-free beef just for them while we get the rubbish. Thoughtful...
* Instead of preventing their herd from disease by looking after them properly, they simply vaccinate every one of them unnecessarily with antibiotics.
* And of course you've heard about the research labelling organic food no healthier than conventional. I just wish these studies would highlight what artificial chemicals and pesticides can do to the body, and how eating another animal's pumped-up hormones messes badly with our own. We get it, we're not getting any more nutrients (supposedly) by buying organic, but what we're avoiding is poison and toxins which can only lead to illnesses...

So amigos, what'll it be? And if you're worried about the cost, then eat a little less and consider the excess a part of your health insurance.

J'adore skincare

My skin has been on a rollercoaster the last few months. I have pregnancy to blame for the most part, but then there's the change in seasons and my lack of consistency in the skincare I use. The worst moment was the morning after covering my face in rose hip oil because it felt dry. Let's just say it wasn't dry in the morning, and there were about ten new pimples to prove the point. I don't blame the oil, I should have known that I'm producing pur-lenty of oil just being pregnant!

Everything has calmed down nicely since I started my latest routine. It's natural, gentle, and has woken my skin up from it's oily nightmare. I start the morning with Natio Ageless Dual Action Cleanser and Exfoliator or Trilogy Very Gentle Cleansing Cream (I alternate between the two). Then I give myself a nice dollop of Natio Ageless Daily Moisturiser UV Protection SPF 30+ which smells and feels sublime.

During the day I'm still obsessed with JW Organics Phyto-Mineral Rose Facial Mist, as in, I can't be far from it for long! At night I cleanse with Soto Facial Cleanser, tone with Soto Clarifying Toner (I need it as I have blackheads, but it's so easy going) and moisturise with Yes To Carrots C Through The Night Moisturizing Cream.

Even after a week of the harshest cold, my skin looks and feels healthy... except for the odd breakout along my jaw, but that's all thanks to my crazy hormones! Yikes!

(All Natio products are available May 31st...)

The nut hunter

The other night, as a part of my birthday shenanigans, I had a divine dish of rabbit with pearl barley, bacon, chestnuts, sultanas and parsley. It was so deliciously balanced - the tender wabbit, salty bacon, earthy chestnuts, sweet sultanas and almost-bitter parsley. Perfection on a plate.

So I imagine the meal would be fairly easy to recreate at home, except I wouldn't know the first thing to do with a chestnut. And they're in season now, so why not make the most of them, right? Here's what I found...

* Buy fresh nuts still in their glossy shell from the markets
* Keep in a cool place and use within a week
* If you don't have a fireplace to roast them in a tray over a fire, whack them on the bbq in between downpours until the skins blacken
* No bbq? Score an X on the bottom of each shell and simmer in water for 10 minutes
* If opening them is a problem, go here for good tips
* Try them plain, or throw them around a pan with butter and a sprinkle of salt and cinnamon
* Or make them into all sorts of soups, sauces, mains, sides and desserts. Try Gourmet Traveller for amazing recipes, or Taste and Cuisine also have interesting ideas for the tasty nuts

Joyeux anniversaire

I just had a deliriously fabulous birthday weekend. Friday night with friends galore and pizza, Saturday night with hubby and a tasty rabbit followed by a self-saucing choc pudding and Sunday with the fam and a couple of roast chooks and more choc cake. I'm a lucky girl to be surrounded by so many incredible people.

And the kicks I get from inside my belly? They give me that so-happy-I-could-burst feeling. Happy gemini season everyone x

(Pic above is of my niece whizzing around her country maison... what a sweetie)

The naked cake

I'm pro-cake. I mean, what's not to love about sponge, fruit, chocolate, icing, cream and sauce? If I feel like cake, which thankfully isn't every day, I'll indulge. No guilt attached. But if I can't be bothered making it myself, I'll make sure I buy it from somewhere or someone that knows good ingredients. Natural ingredients - butter, eggs, flour, etc - make a natural cake. Unnatural ingredients - colouring, flavouring, preservatives, hydrogenated oils, etc - make a fake cake. Do not want.

I was wandering the aisles of the supermarket the other day and I saw a range of icing in a can which comes out looking like coloured whipped cream. Seems like a fun idea for kids parties. So I looked at the ingredients list and almost had a coronary: not a single natural ingredient on the list. No dairy, no eggs, just processed oils, sugar and a whole bunch of numbers. I shouldn't have been surprised, but I was. I still expect better. HOW is this stuff legal? Because people don't die immediately from the shock of eating something so industrial, it takes a few more years...?? It was a shocking reminder to stick to whole foods and ingredients, even when pigging out on a naughty something, especially where kids are concerned. Pass the brownie, baby!