​There are days like these, immersed in slowness. When we pause long enough to realise that we are lucky to still be here.  When moments seem to take over, and the world seems to fade into the background.  When even the simplest of things seem to take on important roles.

​Like bread rising patiently on the kitchen counter. Meanwhile, the world continues to rush beyond its pace. 
Days like these settle us back into ourselves. We realise that we are where we are meant to be and things carry on just fine even when we've stepped away or stopped for a little while.

We can choose to keep things simple or weave away with endless detail...

​Portugues Milk Bread (Pão de Leite)

300g plain unbleached flour
100g strong bread flour
150g warm milk 
10g fresh bakers yeast
50g sugar
70g soft butter
2 large eggs

Warm milk and sugar until it reaches about 37 deg C. In a large bowl mix together all the ingredients except the macerated fruit and nuts. Knead for about 8 minutes on medium speed, until the dough no longer sticks to the sides. If it is too sticky, add an extra spoon of flour. Not much more though, as it is meant to be quite soft.

Oil a large bowl and place kneaded dough. Cover and allow to rise in a warm place, for 1 hour or until it has doubled in size. After the dough has risen, turn onto lightly floured surface. Weigh 15g pieces of dough and shape into little buns. If necessary, lightly dust with flour to aid shaping. Place on baking tray lined with parchment paper. Leave enough space between buns to allow for rising. Cover and rise for about an hour. 

While the buns proof, preheat oven to 220 degs C. Brush with egg yolk and bake for 15-20 minutes at 180 degs C until golden brown.

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For the woven version

2 tbspn white Port 
50g Currants
50g Almonds
50g sultanas
5 dried figs, chopped

Place roughly chop almonds and figs in a bowl, along with the sultanas and currants and soak with Port. cover and leave to soak overnight.

Warm milk and sugar until it reaches about 37 deg C. In a large bowl mix together all the ingredients except the macerated fruit and nuts. Knead for about 8 minutes on medium speed, until the dough no longer sticks to the sides. If it is too sticky, add an extra spoon of flour.

After the dough has risen, turn onto a lightly floured surface. lightly dust dough with flour and gently stretch the dough with a rolling pin. Spread the mixed fruit and roll as you would a swiss roll. cut lengthwise, and twist the two strands . Shape into a ring. Place the twisted ring on a baking tray(lined with parchment paper). Allow to rise for a second time. 
 
Preheat oven to 220 degs C. Brush with egg yolk and bake for 35 minutes at 180 degs C until golden brown.

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Happy, Happy New Year!!

A brand New Year and zero new resolutions! No new hopes and dreams, just the certainty of knowing your goals and a number of ways of how you may go about achieving them. After all, "There is more than one Road that leads to Rome!".
The past nine years have slowly taught me that tomorrow really doesn't matter. You have no control of the next five seconds of your life, let alone the whole year, or the future ahead.

I've learnt that remaining present in the moment, is far wiser and healthier, than wondering about where I could be instead.
I have learnt that nothing is impossible and what won't kill you will make you stronger!
Slow, can still get you there.
Don't sweat the small stuff...
Remain thankful, always! 
Count your blessings and remain true to yourself.
Be KIND and RESPECT others! 
Say good morning, even when you're having a bad one. 


Listen to music... For the soul and music for your feet!
Have slower breakfasts and longer cups of tea.

RECIPE:

150g milk
2 large eggs
100g plain flour
​​Zest of an orange
​pinch of salt

10g butter
Icing sugar for dusting
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Method:
​Preheat oven to 180 deg C. Place cast iron pan in oven.

In a large bowl, whisk eggs, zest and milk until frothy. Sieve flour and salt into the bowl and gently incorporate. Allow mixture to rest, whilst cast iron pan heats up in the oven (at least 20 minutes).

Using and oven glove, carefully remove hot cast iron pan from oven and add butter to coat the bottom of the pan. Pour rested batter into pan and quickly return to oven. 

Bake until the sides have puffed, for 15 minutes at 180 deg C, then a further 10 minutes at 150 deg C. 

Carefully remove from oven and serve with compote or fruit and a generous dusting of Icing sugar.

Windows, in old stone houses
dilapidated walls, steep narrow staircases,
arched doorways.

lampshades, waiting to light up crumbled stones in the dark.
lustered cobbled streets,
polished by un-rushed feet.

long strolls along old town walls,
gelato, tall Aperol glasses shimmering in the afternoon heat.

Sunday church bells, Pizza in the piazza,
Sunsets, candle light, big bright moons

The high noon sun!!

Zig-zagging along shadows for shade,
bright blue shutters, shut tight.
Dressed up windows, blood red coral, 
surfaces covered in evening golden light   

Sand under our feet and in-between our toes.
crystal clear, shallow sea water as far as the eye can see.

Lifetime friends being made,
old ones, being kept.

Sun hats, straw hats. 
Breakfast picnics by the sea,
​figs, hand broken bread,
​homegrown market pears.

And the sea!! Did I mention the sea?  

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For a while now, I had misplaced my colours. The colours we hold within ourselves that shape and fill our life. Colours that subconsciously we display to the world around us; whether we are riding high in the clouds or facing a steep mountain…


For me, my colours are shades of grey, formed out of vibrant reds and soulful blues with swirls of yellow that weave in light. Never black and white - in fact, black never comes into the mix. Right now - there's Autumn’s tones, like the ones you find on turning leaves at the bottom of naked trees… Faded away pinks and moulted rusty greens that push away the blues. 

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Recently, I found a vibrant coral shade bubbling away under thick blankets of steam, that only quince and golden sugar know how to paint. It seems in this season of mists and mellow fruitfulness; I have discovered the colours that had been tucked away beneath the layers of my everyday life…

​Marmelada (Portuguese quince cheese)
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1kg quince
600g golden caster sugar
1 cinnamon stick
Lemon peel
250ml filtered water 

Scrub and wash quince thoroughly. Carefully peel, core and cut into quarters. 

Place peels, cores and water in a large pot on medium heat. Cook for 10 to 15 minutes. Drain the cooking liquid and set aside. Discard Peels and cores.
 
Add quince quarters, sugar, cinnamon stick, lemon peel and cooking liquid, to the pot. Stir over medium heat until all the sugar has dissolved. Brush the sides of the pot with a wet brush to remove any sugar crystals. Turn heat to low and cover the pot. Cook quince segments in the syrup for 1 hour. The quince and syrup will turn a deep coral colour. Remove and discard lemon peel and cinnamon stick.
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Transfer poached quince into a jug, using a hand blender, carefully blend into a smooth puree. Return to pot and cook on low heat for a further 10-15 minutes to reduce and thicken, stir continuously. Transfer paste into sterilized jars or ramekins. Cut a disk of parchment paper and cover the surface. Allow to set overnight