I was clearly having “a moment” when I typed up the title for my previous blog, describing my daughter Sofia’s 8th birthday party as being in “Spring”. In Australia it is Autumn. Only just. Although the skies are generally clear, the weather warm with plants and flowers still blooming along with insects and suburban wildlife just loving the extended sunny weather, it is definitely not Spring. It doesn’t feel like Autumn because it is too warm, but that’s where we are, seasonally. So I have changed the title of that post accordingly, as I wonder what else I have managed to mix up in the meantime! 

This is what happens when one is weary, the “To DO” list is quite simply too long and the clock is ticking. Having said that, there will always tasks to complete, work to be done, children to tend to and meals to be made. I must remind myself to take a breath, slow down a little and enjoy the moment… before madly moving onto the next item on my list. 

My five year son Luka is very interested in learning to read. Not just his Kindergarten school readers but “real books” as he refers to his favourites from our collection at home. A vintage children’s encyclopedia and a copy of his older brother’s Lego compendium are at the top of HIS list. He is also very interested in knowing exactly what will be in his lunchbox the next day. Books and food. Well, Luka has his priorities worked out! I baked this batch of Apple, Coconut and White Chocolate Muffins for my children’s lunch boxes tomorrow. Little ones rarely manage to finish off larger sized muffins, so I made a few of the mini variety, baking them for half the time. These will fit neatly into Luka’s hand making it easier for him to finish off recess with a piece of fruit added and race off to playing pirates in the playground with his school friends. 

Apple, Coconut and White Chocolate Muffins – this will make 12 large muffins and 4 smaller ones. 

1/3 cup olive oil
2 large eggs, preferably organic or free range
1 teaspoon vanilla essence
1 tub of sour light cream (about 250-300 grams)
1 large, peeled apple – I used the beautifully fragrant Pink Lady variety. Dice into tiny little pieces. 
125 grams white chocolate chips
1/2 cup desiccated coconut
3/4 cup sugar – I use raw caster sugar
2 cups self raising flour

Preheat the oven to 200 degrees on a conventional setting (or 180 fan forced). 

Mix together all of the WET ingredients in a deep bowl. Use a fork or mixing spoon, not electric beaters. 

Add all of the DRY  ingredients and stir through until just combined. Do not over mix or you will end up with hard muffins. You want them to be full and light. 

Scoop heaped tablespoonfuls into paper muffin cases that have been placed into the muffin tray/s. 

Bake for 20-25 minutes for large muffins and 10-12 minutes for the smaller ones. Ovens vary so check to prevent over baking. 

Remove when ready and either eat whilst still warm or cool completely before wrapping and placing in lunch boxes. 


I also made Eggplant Parmigiana pictured above – my absolute favourite vegetarian meal and one of my most adored meals of all time. I could eat this every week with a crisp salad. Never tire of the taste or texture. This evening I layered up the ingredients in a couple of oven safe ceramic Pillivuyt pots – perfect for presenting at the table or as an edible gift. Here is the recipe (with a couple of tiny tweaks), and was originally published on Cabinet of Cookery back in April 2014. 

Step 1) 
2 large eggplants cut into 5 mm rounds (to peel or not to peel, it’s up to the home cook)
3/4 cup plain flour or spelt flour
2-3 eggs beaten and seasoned with salt and pepper
2 cups dried breadcrumbs
4 – 5 tablespoons olive oil

Preheat the oven to 170 degrees fan forced. Dust the eggplant pieces first in the flour, then dip into the egg mixture and finally the breadcrumbs. Fry in batches the heated olive oil for 1 minute on each side. Remove and drain on paper towels (as pictured). 

Step 2)
200 g mascapone, softened at room temperature
1 litre tomato passata
1 cup grated parmesan
200 grams feta, broken off into pieces and crumbled (you can also use a very sharp cheddar, fontina, or extra parmesan)
1 cup fresh basil and/or oregano leaves

Spread a thin layer of passata onto the bottom of your baking dish. Sprinkle with some of the parmesan. Top with a layer of the prepared eggplant. Dollop over the mascapone. Sprinkle across the fresh herbs and feta. Repeat this layering process once more, finishing with enough parmesan to roughly cover the top layer so that is melts beautifully in the oven. 

Step 3)
Cover with baking paper and then aluminium foil and bake for 25 minutes. The baking paper prevents the cheese sticking to the covering. Remove the foil and bake for another 10 – 15 minutes until the top is golden and bubbling and glorious. If your dish has a lid, then use this and dispense with the cooking paper all together. 



My children made quick work of this Chicken Fattee as you can see. I prepared all of the ingredients earlier in the day, then layered it all up in a baking dish and popped it into a moderate oven to warm up for 20 minutes. The components could also be made a day ahead and then assembled shortly before dinner on a week night. This dish is superb when made and served on the same day, in terms of intensity of flavour, colour and cross textures. However, the pre-prepared version is still more than satisfactory for a busy school and work night family dinner. Use the search function on my bog to find the recipe, first published in May 2014.