Why the long break? Well, I got me a 9 to 5 job. And it turns out that my recipe repertoire is totally unprepared.

Gone is the luxury of a meal that took an hour and a half to cook. Instead, I’m all flustered and tired when I get home and the Mexican take out across the road calls my name a little too loudly.

Sorry for the absence. This is a cry for help. I’m sure that many people, including yourself, has faced this exact issue of nutritional, tasty food vs. time. So what gets you through the work week? Any tips or tricks you’d like to share on the uninitiated?

Please send anything you’ve got to tash[at]littleflutters[dot]com.

Recipes will be featured on this blog.

Love! Tash

You will need:

• three strips of bacon per person (unless you’re using non-American bacon, in which case use two)
• buns cut in half or lightly toasted bread
• one overtly ripe tomato, washed and sliced. Remember to smell your tomatoes at the market. The more they smell like tomato, the better it will taste. No smell = no taste.
• rocket (arugula) lettuce
• sliced onion
• four tablespoons of good mayo
• 1 clove garlic
• half a lemon
• salt & pepper

1. Slice your onions and tomatoes.
2. Turn a pan to medium and fry up the bacon until it’s brown and crispy. Leave to drain on absorbent paper.
3. Dice the clove of garlic very finely. When you think it can’t get any smaller, add a sprinkle of salt (which draws out the moisture) and dice until it’s practically smooth.
4. In a small bowl, mix half the garlic clove, four tablespoons of mayo and salt and pepper. Add a quick squeeze of lemon juice. Adjust to taste.
5. Smooth some of the garlic mayo onto the bottom of your sandwich, add the salad, then tomatoes, onions and bacon. Add some garlic mayo on the top of your bun and bob’s your uncle. Eat promptly.

This is a quick fix for your sweet tooth and if it has fruit, it must be healthy.

• One pineapple, peeled and cored. Or, if you have two seconds, canned, sliced pineapple.
• Pineapple cake mix, or butter cake mix with one teaspoon pineapple flavour
• Whatever eggs etc. the cake mix requires.
• 1 stick (1/2 cup) unsalted butter
• 1 cup brown sugar

Method:

1. Preheat the oven according to the cake box directions. Make your cake batter as directed.
2. Put your cake tin over a medium heat and add the butter to the bottom. Once the butter is melted, make sure the whole area is covered and add the brown sugar so it’s evenly covering the tin. It should resemble wet sand, don’t freak out.
3. Lay out the pineapple rings on top of the sugar. If you want to be kitsch, put cherries in the middle of each ring.
4. Gently fold the cake batter into the cake tin and bung it in the oven.
5. In 40 minutes, check the consistency by having a peak through a crack in the door. If it looks like it’s not cooked, close the door gently so the cake doesn’t flop. When it looks done, skewer the middle of the cake with a toothpick. When it comes out clean, take the cake out. Grab a fork. Let the cake cool in the tin for 20 minutes then gently turn it upside down onto your serving dish. If any of the rings stick to the pan, use the fork to take it out put it quickly in place on the cake.

Enjoy!

This took around two hours to make, including cooling time. I thought that wasn’t too bad, I had plenty of time to run around and do my thing.

First things first, take out three eggs and two sticks of butter (225g) so they get to room temperature by the time you need them.

Ingredients for cake:

• 2 large eggs, at room temp.
• 1 3/4 cup all purpose flour
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk, shaken
• 1/2 cup vege oil
• 1 tsp vanilla extract
• 1 cup hot black coffee

Ingredients for buttercream icing:

• 6 ounces (170g) semi-sweet chocolate, either in chips or broken up
• 2 sticks (225g) unsalted butter at room temp
• 1 large yolk, at room temp
• 1 tsp vanilla extract
• 1 1/4 cups sifted icing sugar

1. Butter and flour the inside of your two 8 inch cake tins. Line the bottom with baking paper and preheat the oven to 350 F (175 C).
2. Sift the flour, baking soda, baking powder, salt, sugar and cocoa into a mixer bowl and mix quickly with a wooden spoon for 30 seconds.
3. In a medium bowl pour the buttermilk, oil, eggs and vanilla.
4. Using a mixer on slow, add the wet ingredients into the dry. Add the coffee and stir just to combine. It’ll have a runny consistency, don’t freak out.
5. Scrape the bottom of the bowl with a spatula and pour the batter evenly into the two cake tins. Bake for 40 mins or until a skewer inserted into the middle comes out clean. Cool in the pan for 30 mins then turn it onto a wire rack. Make the frosting during this time.
6. For the frosting: Put the chocolate into a glass bowl and blast it in the microwave for 15 second intervals. Mix thoroughly after each blast, otherwise the chocolate will burn. Once it’s melted, set it aside so it reaches room temp. Boy, we’re loving things at room temperature, aren’t we?
7. Using the mixer, beat the butter on medium speed until it becomes lighter in colour, should take around 3 mins. Add the egg yolk and keep on a-mixing for another 3 mins.
8. Turn the mixer to low and add the sifted icing sugar in four intervals. Scrape down the side of the bowl occasionally. Add the chocolate on the mixer’s lowest speed and when just combined, start spreading it on the cooled cake immediately.

Adapted from a wonderful Ina Garten recipe.

Hurricane cocktail and Mint Julep © Tash Jayasinghe

I just returned from an awesome four day trip to New Orleans. Go there if you have a sliver of a chance. I had a great time, the people are welcoming, the food amazing and culture oozes out of every crack.

And my god, do they drink! It’s not uncommon to stroll from bar to bar with a couple of beers in your hands. They don’t let the morning light stop them either, people are still partying on the streets throughout the day.

I don’t mean to sound like an alcho, but this is one of my top ten places!

If you want a little piece of New Orleans magic, I would recommend a hurricane cocktail and mint julep, in that order.

Hurricane cocktail:

• 4 ounces (120mls) rum
• 2 ounces (60mls) passion fruit juice
• 1 ounce (30ml) orange juice
• 1 lime, juice squeezed into drink
• 1 tb sugar syrup (boil equal quantities of sugar and water until it thickens to honey consistency. Let cool then use.)
• 1 tb grenadine

Shake all ingredients in a cocktail mixer. Pile a long cocktail glass with ice.*

Garnish with a cherry if you feel fancy.

Mint Julep:

• 3 sprigs fresh mint, washed.
• 1 1/2 tsp white sugar
• a dash of soda water
• 3 ounces (90mls) whiskey

Put the mint, sugar and a tablespoon of the water into a long glass. Smash this mixture with the back of spoon for 30 seconds. Add ice. Pour in whiskey. Top with soda as needed. Garnish with mint. Serve with a smile.

*A typical American habit is to fill the whole glass with ice and then pour in the drink. Personally, my teeth freeze and it’s far too cold for me, but when in Rome. If you’re the bartender and you don’t want to be busy the whole night, make double the quantities and put half the ice. Simple, effective and fun to watch.

The funny thing about our making-of; I had my wisdom teeth removed on Tuesday. Come Thursday, I was all gung ho to eat some real food. I made the mashed potato but then the pain killers I took an hour ago kicked in and I was stuck on the couch while W. took over. I couldn’t even drain the potatoes. My hand-eye co-ordination was that whacked out. Those American drugs eh. The plus side, I was assured W. can still follow a recipe and I haven’t turned his brain to gobblegook.

The best thing is, this is such a week day meal. Quick and satisfying. I was a bit hesitant of adding two onions to five sausages but it was great. It caramelises down to a yum sauce.

Prep time – 10 minutes
Cook time – 25 minutes

Ingredients:

• 1 tbsp olive oil
• 450g good quality pork sausages
• 2 onions, sliced
• 1 garlic clove, minced
• 1 tsp fennel seeds
• 100g/4oz red grapes
• 2 tbsp red wine vinegar (balsamic will do in a fix)
• Pre-made mashed potato made any way you like

Directions:

1. Heat olive oil in large frying pan set over a medium heat. Tip in sausages, cook for 10 mins over medium/high heat, turning every so often. Stir in onions, then leave to cook five mins more until sausages are browned and onions are softened.
2. Add minced garlic, fennel seeds & grapes and cook for 5 more minutes, stirring often. The grapes should start to soften. Pour over vinegar and swirl aroud pan (The fancy word for this is deglazing). Cook for a few more minutes until onions are sticky.
3. Serve with reheated mash.

I think these sweets were fake. But they were for sale at a street stall in New York so they must be eatable.

It’s my birthday today, I expect to splash out with booze and burgers.

Love, Tash

I pity the fool that doesn’t know the awesome taste of real hummus. All you need is a handful of ingredients. You only have to wash the food processor and a chopping board afterward. Yay!

You will need:

• 1 can chick peas
• 1/2 cup tahini paste (or peanut butter if you can’t find it. I think tahini is worth the extra effort.)
• 2 lemons, juiced, to make approx 1/2 cup
• 3 cloves garlic, crushed
• 1 tsp salt
• 1/4 cup olive oil

1. Drain the chickpeas in a colander and whack them into the food processor. Add 1/4 cup of the tahini paste, 1/4 cup lemon juice (1 lemon), the crushed garlic and salt.
2. Blend.
3. Taste. If more kick is desired, add the rest of the tahini paste and lemon juice. If more richness is what you’re after, slowly add more olive oil. If you’re insane for the spices, add pepper, chili flakes or paprika.
4. Eat.

You can store this for a week or two in the fridge.

Post-recipe note: I thought I would be way cool by getting dried chick peas and letting them soak overnight and then make the hummus. The canned version is cooked. My crunchy chunky hummus was not. Cook your chickpeas if you’re soaking them from scratch!

The kitchen is my war zone, I like to think that I know what’s happening at every corner. Whenever my partner enters the kitchen he insists that it’s unsafe practice to leave kitchen towels on top of the stove, just in case one of the elements was on. I agree, it’s a fire hazard but I’m like a cocky arrogant Napoleon Bonaparte. I would know if the stove was left on, I would sense it.

Danger comes with the kitchen, baby.

Kim from Cupcakes and Mace blogged on how she burnt her hand to test the stove element. I can relate. Kitchen scars = battle scars. I wave my hand over the stove to check if it’s hot enough. I always put my hands too far into the oven and my arms have got those parallel baking tray scars to prove it. To me, it’s part of the territory. If I’m completely honest, I’m a little bit proud of the little dinks in my fingers.

The way I figure it, if you’re in a place where you’re playing with knives and heat, you’re bound to get hurt. But I agree with Kim, testing the stove element with your bare palm is never a good idea. But she was tired and stressed, these things happen.

Maybe we should all be like Tom Hanks in the Castaway. Whenever we turn the stove on we should scream “Fire! I made fire!”. It could keep us awake and remind us that fire is something that is kinda, a big deal.

ANZAC day is today in the States and was celebrated yesterday in Australia. Traditionally it’s a public holiday to remember the Australian and New Zealand troops that fought in World War I. There are two things you can count on in Australia this weekend. The first is a BBQ with beer, the second is a serving of ANZAC biscuits.

The bikkies were originally made so that they could survive the long sea trip over to the Australian and New Zealand troops without going stale but don’t assume they’ll be dry and tasteless because of it. Sweetened coconut and crunchy oats keep this biscuit alive and the flavour of butter tickles the tastebuds. For all the rebels out there, you could sultanas (raisins).

Gather for your soldiers:

• 1 cup flour
• 1 cup porridge (rolled oats) uncooked
• 1 cup desiccated coconut (if you can only find sweetend, like I could in my local D.C store, only use 3/4 cup of sugar in the mix)
• 1 cup brown sugar
• 1/2 cup (1 stick) butter
• 2 tbs golden syrup (ok, honey will do)
• 1 tsp bicarb soda (baking soda)
• 2 tb boiling water, straight from the kettle
• Pinch of salt

1. Grease a baking tray and preheat your oven to 180 C / 350 F.
2. Sift the flour into a medium bowl, add the porridge, coconut and sugar and mix well with a wooden spoon.
3. Melt the butter and honey in a small saucepan over low hear.
4. Mix the bicarb soda with the hot water. Watch it fizzle. Add to the butter and honey. The quicker you mix, the more bubbles you’ll see, which is always cool.
5. Pour the warm liquid into the dry ingredients and mix until everything is combined. Don’t stress if it looks really dry and isn’t forming a dough. Add sultanas or anything else you want in there.
6. Using your hands, make little compact balls with the dough, about the size of a tablespoon and press them onto the tray, leaving 4 cm gaps between the biscuits.
7. Bake on the top shelf of your oven for 10 minutes. Check at 8 minutes, your oven might be hotter or cooler and I don’t want it to burn.
8. When they’re slightly brown, take them out of the oven and carefully transfer onto a wire rack. They’re going to be crumbly and delicate so be gentle.
9. Store in an airtight container. Serve with a glass of milk, or if you want to be really Aussie, a cold hard beer.