These are a few of my favourite ... fall.... things! (food actually)

German spetzle and gravy (goulash), german cream of wheat with peaches, cheese and carmalized onion tart, BBQ roasted tender sweet potato, arabic okra beef stew, lemon roasted chicken, caramalized paprika cauliflower, leftover root veggie tagine over couscous with sauteed nuts and dried fruits.

Spiced plum syrup

A good plum is just as good as a good peach, unfortunately don't think I can say I've tasted one in the past few years. Somehow the plums never seem to ripen properly.. Today I had some on hand so I made a delicious spiced syrup that can be used in a drink, bubble tea, tea, on pancakes, on a cake, ice cream... endless possibilities.

Spiced plum syrup:

-Chopped plums (pits removed, leave the skins on as they add to the flavour and color but just a coarse chop is fine since it will cook down and we'll strain it)
-Sugar

-Star anise

-Cinnamon stick

Put it all in a small pot with some water and cook until it's fragrant and all the flesh cooks into a thin jam type consistency. Strain it through a sieve and reserve the syrup.

Above I'm brewed a peach blossom infused green tea and mixed it with a little of the plum syrup, it was very fruity and a perfect fall drink.

I've also used the same mixture and poured it over some coconut passion fruit jellies in a large cup and added ice to that creating a delicious asian "bubble tea" style drink. The anise/licorice spice flavours were there in a sophisticated twist on the yummy asian favourite. Try it with tapioca pearls too, I'm sure it would work beautifully!

A Scandinavian spread

Swedish meatballs and danish christmas caramel potatoes (Brunede Kartofler)

I saw these potatoes on a foodnetwork challenge type of show and had to try it! The idea of caramel potatoes just sounded so wonderful as a side dish or even DESSERT! Spice it up with some cinnamon and star anise if you like but one thing is for sure when making the caramel dedicate all your attention to it because it can burn on you at any time if you just as much look in another direction.

Moist meatballs start with white bread, crusts removed and white middles pulsed in the processor to create fluffy fresh breadcrumbs, mix with:

Heavy cream, stock (just enough to make a moisten them), salt, black pepper, hungarian paprika, pinch of allspice and nutmeg, a dollop of dijon mustard, some garlic, parsley or dill if you like.

Mix together with the ground beef and let it marinade. When ready to sautee, roll into balls and pan fry to get a nice crust on exterior.

I've had to strain off the fat from the pan while the meatballs were browning once so save this and add it back to the pan after the meatballs have been removed and add a sprinkling of flour, mix the roux until bubbly and add more stock. Season to taste and when it's a nice thick gravy I poured in a bit of heavy cream and it was beautiful!

Enjoy!!

Favourite brownie recipe ever!

My favourite brownie recipe

3/4 cup vegetable oil (or sunflower)

1 1/2 cup white sugar

1 1/2 tsp vanilla extract

3 eggs

3/4 cup all purpose flour

1/3 cup cocoa plus 3 tbsp

1/4 tsp baking powder plus 1/8 tsp

1/4 tsp salt plus 1/8 tsp salt

3/4 cups chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). If using a glass pan put oven on 325 F.

(Grease a 8x8 inch baking pan.)

2. In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.

3. Bake for 30-40 minutes (this is just approximate time so keep an eye out!) or until the brownie begins to pull away from edges of pan.

Let cool on a wire rack before cutting into squares or frosting/glazing it.

A nice ganache topping with a sprinkling of salt makes this brownie just a bit more special!

(recipe adapted from Allrecipes.com Mmm-Mmm Better brownies)