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It was a comfort food my dad made for me. It is creamy and rich and comforting. This was exactly what I needed, traditional comfort food, but with something else to it too.

I have never been to the South of the US, never been to New Orelans or had true creole food, but jambalaya is a comfort food for me, a childhood flavour. are there, but the exact flavouring and final product depend on what meat and/or seafood I am in the mood

It is sweeter than regular lasagne, which was to be expected, and a perfect comfort food , but in a slightly

I've heard for years about how good it is nutritionally, and it grows all over around here. walnuts 1/2 c olive oil 1/2 c parmesan (for this one I added 1/2 c roasted beetroot, but it is just as good

Spoon the left over stuffing over the top to form a lid, folding down and crimping any excess pastry

This was Hubby's birthday cake. It is an altered and adjusted version of the dark chocolate cake I grew up with, and it came out wonderfully. I was experimenting with making candied orange peel, so the peels themselves and the syrup from making them were used. Two additional oranges were slaughtered in the making of this cake, both semi-blood oranges. This is also one of the most elaborate cake decorations I've tried, and I was quite pleased with it. Ingredients: For the cake: 1/2 c butter 1/2 + 2 tbsp sunflower seed oil 6 tbsp cacao powder 1 1/4- 1 1/2 c orange juice 2 c flour 1 tsp baking soda 2 c sugar 1 tsp cinnamon 1/2 c sour milk (milk + 1 tsp vinegar) 2 eggs 2 tsp dried orange peel For the frosting: 1/3 c soft butter 1/3 c cream cheese 1/4 c powdered sugar 1/2 c (or more) cacao powder 1 tsp cinnamon 1/4 tsp cloves 1/2 tsp Aloha Chilli Spiced Cacao 1/2 c orange syrup (or orange juice and increase the amount of powdered sugar to taste) 1/4 c milk 1 Tbsp orange zest Slices of candied orange peel (optional) 1) Melt butter in a small saucepan with oil, cacao and orange juice. 2) Mix dry ingredients, then gradually add milk, vanilla and eggs. Stir in the chocolate mix. 3) Prepare two cake pans and pour the batter into them. Bake 25-30 minutes at 165°C. 4) Cream together the butter and cream cheese until smooth. Gradually beat in the other ingredients, taste testing regularly and adjusting accordingly. If necessary, add a little more orange juice, or some milk for creaminess. Adjust spicing to taste too! 5) Allow both halves of the cake to cool thoroughly before frosting. Sprinkle with orange zest and candied orange slices. Optionally, boil a few orange slices in a syrup until the water cooks off and they begin to caramelise, and arrange on top or the cake. Rich and sweet, both the chocolate and orange came through. This cake was very tasty, and I am glad I already had started on the candied orange peel as the syrup really added to the frosting, and the candied pieces themselves really added to the cake. It was Little Bit's first time trying chocolate cake, and he was a bit disappointed originally that I was offering him this instead of a rice cake (the only other cake he's ever had). He was quickly converted though! Happy Birthday Hubby!

I simply folded them in pie crust, brushed with olive oil and baked in the airfryer at 195°C for 8 minutes

It was rainy and cold and after nap time I was reading Little Bit a classic from my childhood, Happy Winter by Karen Gundersheimer. In it is a recipe for a fudge cake that the little girls in the story make with their Mama. My first idea was to make that cake with little Bit and then go stomp in puddles while it baked, coming in to hot cake. It needed to bake too long for our available time slot though, so I considered brownies instead, and it occurred to me that we had pear and ginger on hand to put in them. I like pear brownies, but the pear flavour doesn't shine as much as I'd like, so I decided on blondies instead. These were beauteous and gooey and gingery. They are definitely going to be sticking around (and very sticky they were too!) Ingredients: 1/2 c butter, melted 1 c brown sugar 1 egg 1 tsp vanilla 1 tsp cinnamon 1/2 tsp baking powder 1/8 tsp baking soda 1/2 c walnuts, chopped 1 c flour 1 pear, diced 1 finger of ginger, diced 1/4 - 1/2 c sugar 1/2 c whey/milk 1) Place the diced ginger in a saucepan with enough water to drown them by a couple of centimetres and add sugar. simmer gently, reducing the liquid. As it reduces, add a splash or two of milk or whey, allowing it to caramelise with the sugar. Stir regularly! 2) In a large bowl, cream the brown sugar and butter together. Beat in egg and vanilla. Slowly add the dry ingredients and mix well. 3) Stir in the pear and walnuts. Add enough milk or whey to make the batter thick but pourable. Stir in the ginger with its caramel syrup. 4) Bake in a prepared baking tin at 175°C for 30-35 minutes or until a knife comes out clean. These were beautiful! They were sticky with a layer of gooey caramel on the bottom. The ginger and pear came through very nicely. I might reduce the sugar a bit next time, using some of the sugar that would go in the batter to candy the ginger, and I would use a few more nuts, but otherwise, am I delighted with these! The timing of the baking was perfect too! We came in wet and muddy from stomping in puddles, and the blondies were ready for us to eat by the fire once we were dried off. Maybe a little richer than I needed, but tasty and moreish... and healthy because of the pear, ginger and nuts, right?

I highly recommend this to anyone who can be bothered stirring a risotto and is in the mood for comfort food.

My parents' neighbour gave me a massive basket of freshly picked chanterelles, and sweet potatoes were on sale again, so this naturally came out of it. The flavouring was a little non-traditional but felt appropriate to the encroaching autumn, and it was deliciously warm and filling after a long day out and about with friends. Ingredients: 2 tbsp olive oil 3 c arborio rice 7 c whey (approx) 1 tsp rosemary 3-4 sweet potatoes, chopped 1 tsp cinnamon 1 tsp thyme 2 - 2 1/2 tsp Urfa Biber 2 c milk 1-2 c cheese, grated 3 tbsp butter Salt and pepper to taste 3c chanterelles 2-3 tbsp butter 1) Heat oil in a heavy-bottomed saucepan. Add rice and rosemary and sauté until the rice is translucent. Add whey 2 c at a time and sweet potato pieces, and cook over medium-low heat, stirring regularly, until the liquid is absorbed. Stir in spices. Reduce heat and cover. 2) Sauté chanterelles in butter, and add them and their liquid to the risotto, stirring to incorporate thoroughly. Stir in cheese and enough milk to achieve desired thickness and consistency. Add butter just before plating. Some of the flavouring was admittedly because I used a little too much whey in my rush to get it cooking before running off to bathe Little One. I then discovered that it was too acidic and a little flat and so added a bit of this and a bit of that to compensate. It also ended up ready long before Little One, overtired after a long day, actually consented to go down, so I added milk to keep it moist. Flavours ended up all over the place, and initially, I wasn't sure about it, especially when the feedback I got about it was "interesting" and "different", but then pulling out leftovers a few days later, I was pleasantly surprised and really enjoyed the flavour combinations. Some of the leftovers we turned into arancini balls, using them to try out my new airfryer. I made balls of the leftover rice and rolled them in cheese the first night. That got a little messy, so the second time around, I rolled them in breadcrumbs instead, mixing the cheese into the risotto to thicken it a little in the hopes of getting it to hold its shape better. The first batch I stuffed with some of my Fromage blanc too. These were really tasty and I was very pleased with them for a first attempt at arancini, but they were phenomenally messy. I might need to start with a stiffer, less creamy risotto next time.