Genki Blog - Genki

The Susette and Annie are back!

2012-04-11T00:00:00Z

Good news! We now have all sizes available in the Susette skirt and Annie pants. In that perfect 70s blue denim, washed just enough so it looks like they’ve been your friend for a good while.

For those of you who are unfamiliar with these styles, here’s the low down on that skirt and pair of pants that have defied fashion to become firm cult classics:

1. The Susette A-line denim skirt

This shape suits everyone-from the lean tall waifs to the curvy va-va vrooms & everyone who’s tried it on has taken it (or in many cases worn it) home. Almost all my friends own this skirt (in some cases a few…like my sister who just rotates them daily). They claim they can’t live without it!

The secret’s not just in the fit, but also the versatility as it works in all seasons & can be transformed into any look.

http://genki.com.au/shop/product/GW300-Susette0/

2. The Annie pant

Named after the best ever ‘Annie’, Annie Hall, these are the classic boystyle pant, but best thing is, you don’t have to be tall and svelte to look great in these.

Neither high nor low waisted, 70s style with a nice long leg & wide at the bottom. It’s a ‘pant meets a jean’ style which looks great with a flat or a heel and with a touch of stretch is both comfortable & flattering.

http://genki.com.au/shop/product/GW-333-ANNIE1/

Send us an email if you have any questions, and remember, we have different terms & conditions for returning our denim “bottom half” pieces (as we know it’s a bit trickier buying them without trying on).

Hope the Easter bunny treated you fine.

Stay genki, c x

RECIPE OF THE WEEK

2012-03-23T00:00:00Z

Apologies for the long pause between recipes.

I asked myself this morning, what do I post after deserting you guys for a few weeks? And then the miraculous Zucchini bread popped into my head. It has all the right qualities: delicious, highly nutritious, a little bit sweet (but not too sugary) and pretty unusual (you’ll know what I mean when you read what’s in it). But please don’t let the ingredient list put you off, because you and your family will love it.

From one of my favourite books, “Wholefood for Children” by Jude Blereau which I really encourage you to buy (especially if you have a baby or kids)

Everyday Zucchini bread

Ingredients

130g (1 cup) white spelt flour. 165g (1 cup) wholemeal spelt flour, 80g (½ cup) rapadura sugar), 80g sultanas, ½ tsp ground cinnamon, 2 & ½ teaspoons baking powder, 1 tsp dulse flakes, 40g pumpkin seeds coarsely ground, 300g zucchini, 1 egg, 60g unsalted butter or coconut oil (melted & slightly cooled), 185ml (¾ cup) milk or 125ml (coconut milk), 1 tsp natural vanilla extract.

Method

Preheat the oven to 180 deg C
Line a 1 litre capacity loaf tin with baking paper
Place the flours, sugar, sultanas, cinnamon, baking powder, dulse flakes and pumpkin seeds in a bowl and whisk through to break up any lumps
Grate the zucchini, wrap it in a clean tea towel and wring to remove as much liquid as possible. Then add the zucchini to the dry ingredients and mix.
Whisk together the egg, melted fat of your choice, milk and vanilla.
Add to the dry ingredients and gently mix through.
Pour into the tin and bake for 50-60 mins or until a skewer inserted into the middle comes out clean

Notes: I use coconut oil and regular milk. If you don’t have spelt flour it is OK with regular flour too. Dulse flakes are an exceptional sea vegetable which is extremely high in iron (plus other vitamins & goodness)-you can’t taste its in there and makes this loaf even more nutritious.

RECIPE OF THE WEEK

2012-02-28T00:00:00Z

Cake stall fever

Apologies for not posting a new recipe for a while. I have many excuses, but no need to bore you with the details. Good news is I’ll have many sweet treat recipes coming to you soon because I’m organizing a cake stall for my daughter Honey’s kinder.

It’s on this Saturday from 9-1 at the St Kilda Veg Out farmer’s Market (opp Safeway car park behind Acland St).

For any of you who haven’t visited I totally recommend you do. It really feels like a trip to the country and you walk away with the best produce you could dream of. Bonus of coming this weekend is I’ll be there with a stall chocked full of delicious home cooked treats and all the money goes to the kinder.

If anyone feels like baking something for us to sell, that would be wonderful-just bring it as early as you can on the day. I’m planning to make meringues, toffee brownies, multi coloured cupcakes, fig and frangipane tart and a plum cake (so that there’s something to suit all palates).

Love to hear any cake stall tips out there. Thinking it must look beautiful, colourful and too scrumptious to resist.

Stay genki, C x

My Summer with Woody

2012-02-15T00:00:00Z

I am very lucky to have the best Video shop manager in the world. I know I had hit gold when she saved me a bargain $5 copy of “Girls Just Want to Have Fun” because she knew it was my kind of film.

Since then, it’s got even better. After loving “Midnight in Paris”, I decided to revisit my old favourite Woody Allen films and watch those I’d missed over the years. But my local store has a measly range (like who out there hires old Woody Allen films these days?) so, my fairy godmother video manager started bringing me in copies from her personal collection.

We now have a barter system going where she lends me a movie and I return it with a freshly baked treat. It’s a happy deal for all and the reason I’ve spent my summer with Woody.

It was my hairdresser Jamie who suggested I watch “Interiors”. Made in 1978, it is a less known film and such a departure from the comedies we know so well. The art direction took my breath away- shades of beige, browns and greys that transport you to another time and space, deep into the psychological world of those women.

When I mentioned how “Interiors” affected me she brought in “Another Woman” (made 10 years later), which was the perfect follow up. I particularly loved how in both these films Woody Allen delves into the emotional world of an older woman. Again, the look of the film is superb and I especially enjoyed Martha Plimpton’s character’s outfits (not to mention the elegance of Gena Rowlands in every scene).

But then, for a breath of lightness I revisited Manhattan Murder Mystery. What can I say? It was pure joy. I loved it so much I had to watch it all over again. I even found myself chatting to a mum at kinder about the hotness of Angelica Houston….not your standard morning chitchat, but I just needed to discuss it with someone.

I was wanting more Angelica so re-visited Crimes and Misdemeanors. That film has so much punch and intensity that I am still replaying scenes in my mind. What a timeless study of the human condition.

I feel so blessed to have this collection of Woody films available for me. Like my love for James Bond films, my preference is for the older style to the contemporary. The women of the 60s to 80s are exquisite and the costumes and art direction inspire me. I do think (like many Librans) that I am an aesthetically sensitive person so these beautiful films really feed my soul.

Thank you Woody.

Stay genki, C x

Images: Annie Hall 1977, Interiors 1978, Another Woman 1988, Manhattan Murder Mystery 1993, Crimes and Misdemeanors 1989

Jodie shorts on sale!

2012-02-08T00:00:00Z

This is just a short post about shorts to let you know the amayonaisining Jodies are on sale. This style is an example of where online shopping can be tricky…I know, it’s not easy buying shorts (of all things) without trying them on, but trust me, these shorts are the most flattering I have ever worn.

Named after Jodie Foster, short wearer extraordinaire (Freaky Friday, Taxi Driver) these are the shorts you keep forever-not too fashion, not too short and look good with bare legs or tights.

Remember, with all our denim style, we offer a full refund if they don’t fit the way you dreamed of (so long as they come back as new and you send them back within a week). This is still a-ok, even now they are on sale.

Good time to give them a try. Stay genki, C x /product/GW-305Jodie1/

Plums a Plenty

2012-01-17T00:00:00Z

I have been lucky enough to be growing or been given so much beautiful fresh produce lately. Our tomatoes are thriving in this sunny, rainy mix-master weather and the greens are going bonkers. The other day we visited our friend’s farm and picked a bucket of juicy ripe plums that we have shared around, but still, left us with more than we could munch on.

So I have been busy cooking and baking with plums. First thing I did was make a big pot of poached plums using Stephanie Alexander’s recipe. I have been very satisfied with my café quality breakfast of muesli, vanilla yogurt and plum compote this week and it’s made a lovely desert when all the other fruit’s been eaten up.

The other standout plum recipe was the cake I baked on Sunday for a friend’s BBQ lunch. Also from Stephanie’s “The Cook’s Companion”, she calls it her favourite plum cake recipe so why on earth would I make any other? All I can say is it didn’t disappoint. So much so, that I am about to bake it again tomorrow. What really stood out was the way the cake base stayed light & moist like your best teacake and didn’t get soggy from the fruit (which can really wreck a good cake).

So here are the two recipes just in case you get lucky with plums too:

Poached plums

Ingredients: 1 & ½ cups water, 1 cup white or red wine or port, ¾ cup sugar (I only put in ½), ½ vanilla bean split, 12-15 plums, halved. Method: 1. Bring all ingredients except plums to a simmer, stirring to dissolve sugar 2. Cook for 5 minutes 3. Slip in plum halves and simmer for 10 minutes, then allow to cool in liquid. 4. Refrigerate in an airtight container for up to a week.

Mieze’s Plum cake

This quantity is for a 28cm tin, which is pretty large. It can easily be halved and just use a 20cm tin instead.

Ingredients: 275g softened butter, 250g sugar (I used 200), 200g plain flour, 200g self-raising flour, pinch of salt, 3 eggs lightly beaten, 100ml milk, 1 cup ground almonds or fresh breadcrumbs, 20 rip blood plums, halved and stoned. Topping 125g butter, 200g sugar (I used 100), 2 teaspoons ground cinnamon, 4 eggs.

Method: 1. Preheat the oven to 180 deg C and lightly grease a 28 cm spring form tin 2. Cream butter and sugar until light and fluffy, then mix in flours and salt 3. Add eggs and milk to make a soft dough (the mixture should drop easily from the spoon) 4. Spoon batter into prepared tin (it shouldn’t fill more than a quarter of the depth as the cake rises a lot) then sprinkle over almonds 5. Arrange plums, cut side up on top, starting around outside edge and working towards centre Topping (you can start preparing this earlier to give the butter time to cool) 1. Melt butter and stir in sugar and cinnamon, then allow to cool 2. Whisk eggs well and stir into cooled butter mixture 3. Spoon over and around plums on cake 4. Bake for 1 hour until cake tests cooked in the centre. 5. Serve warm with cream or ice cream. Any leftover cake can be warmed, wrapped in foil, in the oven at 180 deg C for 15 minutes.

RECIPE OF THE WEEK

2011-12-29T00:00:00Z

Apologies for not sharing my Christmas inspired dish before the big day. Sometimes life can get like that and before you know it the days have flown by and you just haven’t done everything you planned.

My first instinct was to share the incredible Plum pudding semifredo with caramel sauce and boozy prunes (from Karen Martini’s “Cooking at Home”) which was a knock out hit. But with many of us feeling like we’ve overdone it with the eating and drinking, I’ve decided on something that’s a bit fresh and healthy, but so beautiful that will be the belle of any party table.

Fig with basil, goats curd and pomegranate vinaigrette

This recipe is from Ottolenghi’s Plenty. I am so obsessed with this incredible book and think it is essential to any collection-especially for vegetarians. Just looking through it now I feel inspired to cook a new dish for lunch today.

I added pomegranate seeds to my version which gave it a festive twist. Aren’t they like little gems glistening on your plate that are almost too gorgeous to eat?

Ingredients: 1 shallot, finely chopped, ½ tsp Dijon mustard, 2 tsp pomegranate molasses, 3 tbsp olive oil plus extra to finish, 40g rocket, 20g mix purple and green basil leave s (I only had green), 8 ripe figs, at room temp, 70g goats curd or a young and creamy goat’s cheese, salt & black pepper.

Method: 1. Place the shallot, mustard and pomegranate molasses in a medium bowl 2. Add some salt & pepper and whisk vigorously as you slowly pour in the olive oil (aiming for a nice homogenous dressing) 3. Add most of the rocket and basil leaves to the dressing, reserving some to finish the salad and toss gently 4. Lift the dressed leaves onto a large serving plate, spreading them out to line it. 5. Cut the figs vertically into quarters and arrange over the leaves 6. Next, dot the figs and leaves with teaspoons of curd 7. Scatter the reserved leaves on top 9with the pomegranate seeds I added) drizzle with extra oil and season with salt and pepper.

MONEY CAN’T BUY YOU STYLE-PART 2

2011-12-22T00:00:00Z

After writing my post on the sad state of local architecture, I have been thinking more about what’s happening out there and why things seem to have gone off the rails.

So, I hope you don’t mind me sharing my latest burning question:

How did gym gear become acceptable as proper clothing?

Don’t get me wrong, I’m all for comfortable, breathe easy clothing for exercise or moving about and happily put on my leggings a few mornings a week for yoga.

But when did Lycra leggings, tank top and a skintight zip up top become fashion? Not just for going to and from the gym, but an outfit to spend the day in.

No offence, but it’s looks wrong when I see a woman with a full face of makeup and blow waved hair dressed in top to toe gym gear. It’s like their heads belong to another body-the one wearing the cocktail dress & high heels.

I’ve spoke to a few friends about this phenomena. One believes we have Lululemon to blame as they have officially legitimized Lycra outfits as fashion. She also has a theory that the makeup & posh hair is so the personal trainer notices them (especially during the intimate stretching & cool down bits).

But I believe there may be more to it. I think there is a “what to wear wear” dilemma that sets in when you’ve had a lifestyle change. Choosing an outfit can be challenging when you are working from home, being a mum, or often doing a combination of both.

We all want a look that’s relaxed, comfortable, not too dressy, easy to clean but still makes us feel good. In comparison, dressing for work where the rules are simple is a breeze.

I suspect that many women (especially where there is a gym class at some stage in the day) may have chosen “fitness” as their look because it provides an easy simple uniform.

Forgive me if I sound harsh. I just think it’s sad that full gym outfits have become so normal and acceptable that it’s excuse not to wear and enjoy clothes (plus there’s the camel toe factor which I’d rather not talk about).

I haven’t shown any examples of this look as I only like sharing photos of things I love (plus I think we all know what I’m talking about). Instead, here are some ladies going about their day looking casual but gorgeous. A simple white shirt, camel coat, t-shirt, jeans and a blazer, classic stripy tee. They are all ingredients of a fabulous daytime wardrobe.

I’ll just finish off with a message that I think is relevant to all ages and for women and men alike. Please accept my apology in advance if I’ve gone too far in my earnestness.

Personal style is such a gift. Having confidence in how you express yourself-from what you choose to wear to how you decorate your home, is so attractive. It disheartens me that people sometimes forget, or perhaps are too busy, and before they know it they become like everyone else.

Stay genki, C x

Melanie Laurent Tomboystyle, Alexa Chung That Kind of Woman, The Sartorialist 7/7/06, The Locals 24/9/11, Emmanuelle Alt The Sartorialist 25/10/10

Sunday Best

2011-12-16T00:00:00Z

Hi again,

Just a quick one to say Genki will be at Sunday Best this Sunday at the Carlton Hotel. Steve Wide’s show on 3RRR is the highlight of my week so the music will be splendid. So nice to be able to go out with your kids and have a dance.

Would be lovely to see you there.

Stay genki, c x

GENKI GIVING

2011-12-08T00:00:00Z

In the past couple of weeks I’ve done some Christmas market stalls and really enjoyed them. People were in good moods, relaxed and loving being out and about doing their shopping.

Such a contrast to the frenzy, anxiety and madness of the shopping centres.

Unfortunately I experienced this first hand when I went to one of our town’s mega malls yesterday morning (long story, not like I make a habit of it). I reasoned with myself that if I got in bright and early with a clear plan of action, it would be painless. No such luck. Apparently people like to hang out there with friends (like some of us do in parks and each other’s homes) and it was not pleasant. But I did get everything done without having an anxiety attack so I suppose it was a success.

Back to the market experience, I totally get why people would choose that genre of shopping over any other and I think it’s wonderful that Melbourne has embraced this retail culture.

At the Genki market stalls I did some special prices because people were so familiar and friendly, mate’s rates felt right. So…I’ve decided to carry this spirit over onto the online shop until the holidays are over. You’ll see the sale section has grown quite a bit, but these prices are only temporary, so if there’s anything there that would make a perfect gift, or something you’ve always wanted, just go for it.

Doing markets also reminded me that the Genki goodies look a whole lot better in the flesh; so if anyone has questions, or needs more detail, just let me know.

Stay genki, c x

PS. We can also gift wrap if you like

Photos: Kewpies from Japan, Shin & Co purple zip tote, cat pouch, yellow wallet and teeth pouch, Tatty Devine Jarvis Specs

RECIPE OF THE WEEK

2011-12-07T00:00:00Z

For those of you who know me well (or have been reading the recipes I’ve been sharing), it won’t be a surprise to hear that I am talking about Karen Martini again. I think she is a local treasure-whose cooking style reflects the essence of Melbourne food culture.

One of my favourite recipes is her Syrian Chicken. I actually first made this when it featured in the Sunday Life magazine years ago and now am relieved to have a fresh clean copy in “Cooking at Home” (Karen Martini’s second book Penguin 2008).

I made this for my cousins the other night, served with Israeli (pearl) couscous. It went down a treat and they asked if I’d make this the recipe of the week.

Syrian Chicken with ginger, lemon & saffron

Ingredients (serves 4):

2 teaspoons sea salt, 2 teaspoons ground cumin, 2 teaspoons ground cinnamon, 1 teaspoon freshly ground black pepper, 1 teaspoon ground turmeric, 1.4-1.6 kg free range chicken cut into 8 pieces, 100ml olive oil, 2 brown onions, thickly sliced*, 100g fresh ginger cut into matchsticks, 5 cloves garlic peeled and smashed, 2 small red chilies split, 2 tomatoes coarsely chopped, 2 pinches of saffron threads, ½ tsp cumin seeds, 5 sprigs thyme leaves only, coarsely grated lemon zest & juice of 1 lemon, 2 tablespoons honey, 100g currants, 2 tablespoons vegetable stock powder, ½ bunch coriander (leaves only).

Method:

Combine the salt, cumin, cinnamon, pepper and turmeric in a large plastic bag. Add the chicken pieces and shake to coat
Heat the olive oil in a large heavy based saucepan over high heat
Add the chicken and brown on all sides (do in batches if too crowded)
Remove from the pan & set aside
Add onion, ginger, garlic and chili to the pan and cook for 3 minutes, adding a bit more oil if necessary.
Add the tomato, saffron threads, cumin seeds and thyme and cook for 2 minutes.
Return the chicken to the pan and add the lemon juice and zest, honey, currants, stock powder and enough water to just cover the chicken.
Cover with a lid and simmer over med heat for 10 mins
Uncover and simmer for 10-15 mins or until the chicken is tender and cooked through, and the sauce is slightly reduced
Stir in the coriander and serve with couscous or rice.

*I made this dish without onion because my hubbie can’t eat it, and it was still amazing.

photo taken from Cooking at Home by Karen Martini’s Penguin 2008

GENKI’S GOING TO THE MARKIT

2011-11-21T00:00:00Z

On this Sunday at Federation Square is the very special Markit. I have always enjoyed being a visitor as it’s a lovely way to do Christmas shopping and meet great people without suffering the razziness of a shopping centre. I had never thought of having a Genki stall, as this time of year was always so frantic when I had the shops.

But the other week, a big box arrived at my door fresh from Japan and my friend Abi from Third Drawer Down simply said, “You should do Markit, it’s great.” I couldn’t ignore her wise words, or the fact that other dear old friends would be there too, so I signed up!

Now I feel very excited. It’s been a long time since I’ve had the pleasure of chatting and hanging out with my customers (many of whom are also friends) so I hope I will get to see many of you there.

Genki is stall number 42 situated at the entrance to the Atrium on Flinders Street. I am putting together a lovely range of products especially for the day and promise to have some home baked treats so you don’t go hungry.

Stay genki, C x

PS. Check out the Markit website here for all the info you need http://www.markitfedsquare.com.au/

RECIPE OF THE WEEK

2011-11-08T00:00:00Z

Our favourite local café is Ollie and Ari, from the wonderful Ari who used to have 80 Spaces in Chapel St. How lucky to have him nearby (was the best coffee near Genki Windsor which I really was missing). I was also craving his homemade muffins-rustic, never too sweet, fresh out of the oven goodness. Recently, Ari revealed how easy they are to make. No precise recipe but enough to get me going.

So here’s my version of the Ollie and Ari pear and dark chocolate muffins. I based it on Stephanie Alexander’s Raspberry muffin recipe-so by all mean, omit the cinnamon, pear and chocolate and put in 100g of raspberries instead. Also, you can use blueberries, do a combo of white chocolate with your berries, or even banana or cooked apple (and keep in the cinnamon).

Pear and Dark Chocolate Muffins

These are super duper simple to make. No mixer needed and they’ll bake in about 20 minutes.

Ingredients: 220g self raining flour, ½ cup caster sugar, I teaspoon of cinnamon, ¾ cup buttermilk (or milk with teaspoon lemon juice), 1 free range egg, ¾ cup vege oil, 2 poached pears (cut into chunky pieces-or however you prefer), 100g chopped dark chocolate.

Method: 1. Preheat oven to 180 deg C 2. Put paper cupcake cases into muffin tin (or grease with melted butter) 3. Sift flour into large bowl, add sugar, cinnamon and mix. 4. Put milk, egg and oil in another bowl and whisk to mix well. 5. Make a well in the flour mixture and pour in egg mixture. 6. Stir lightly but don’t over mix while gently adding in pears and chocolate. 7. Spoon into muffin tin holes, filling to just over two-thirds full. 8. Bake for 20-25 minutes or until firm and golden brown.

Notes: It’s ok to use tinned pears-I know, I was unsure at first but it save so much time and tastes just fine. I also reduce the sugar to about 1/3 of a cup when I’m using chocolate. I left in the original ½ cup as it’s best to start with that and then if you find them too sweet, work out the amount that suits you. (I have been tweaking desert and cake recipes to reduce the sweetness without taking away the beautiful flavour.)

RECIPE OF THE WEEK

2011-10-19T00:00:00Z

It’s over a week since my holiday ended but I’m struggling to get back into the swing of everyday life. Even cooking seems like a chore, which is unusual. Lucky I have friends in the kitchen (all my favourite cookbooks) guiding me through this culinary slump.

Before I went away, my lovely foodie pal Lia introduced me to a new incredible book, “Wholefood for Children” by Jude Blereau (Murdoch Books). It’s been around for a while but for me it has been quite a revelation.

In the past I haven’t been so inspired by the “Cooking for Children” genre of cookbooks. But this one hits all the right notes. The first section of the book is about the author’s research and the philosophy behind her cooking which is a great read in itself and then it is packed full of so many delicious and nutritious recipes and helpful tips. I do wish I’d had this when my kids were very little because there is a wonderful chapter on children’s first tastes, and Jude certainly knows about flavour. Every recipe I’ve made from her book has been a hit with everyone in the family and the cherry on top is it’s super healthy stuff.

I’ve chosen this salad because it is happiness in a dish (absolutely living up to it’s name) and so easy to make.

Bright and Happy Quinoa salad

Ingredients: Salad: Pinch arame sea vegetable (optional), 100g cooked quinoa, 80g (½ cup) peeled and grated carrot, ½ cob of corn kernels removed and lightly steamed, ½ red capsicum finely diced, 2 tablespoons coriander leaves roughly chopped, 1-2 teaspoons wakame gomasio (see below), 40g lightly roasted cashew nuts, chopped.

Aromatic dressing: 2 tablespoons lemon juice, 2 tablespoons natural sesame oil, 2 drops toasted sesame oil (note: I didn’t use toasted sesame oil & it was ok), ½ teaspoon finely grated ginger, 2-3 drops tamari or to taste, 1 teaspoon honey.

Method: 1. To make the dressing place all the ingredients in a small bowl and stir until combined and the honey is dissolved. Check for taste and add the remaining tamari if required. 2. Place the arame in a small bowl with 1 cup of water and stand for 15 mins. 3. Drain and roughly chop and place in a large bowl. 4. Add the remaining salad ingredients, pour over the dressing and toss together.

Wakame gomasio is ½ cup toasted sesame seeds & 1 strip wakame sea vegetable (that’s been baked until crisp-10mins on 165 deg C) and then pounded together with 1 tsp tea salt (don’t grind too much that it turns into a paste)

HOLIDAYS

2011-09-21T00:00:00Z

It’s been a long time coming, but we’re off on holidays to visit my Dad who lives very far away.

Just a short note today to say au revoir and to let you know that I have a stash of recipes here waiting to be cooked and baked when I return. The most delicious ones I will share.

Stay genki, c x

“Beach Umbrella” photo print by Alice b gardens on etsy

RECIPE OF THE WEEK

2011-09-12T00:00:00Z

As you can tell, I’m a bit besotted with “Breakfast Lunch Tea” from Rose Bakery. It’s either that or my new favourite, “Wholefood for Children” by Jude Blereau (which I will write about next time) that have pride of place in the kitchen.

The beauty of the Rose Bakery cookbook is that it teaches the important basics without any fuss or ceremony. Just good clear instructions and no nonsense tips that give you the skills to become a great baker. Rose’s pastry recipes are the best I’ve tried and even when the dough’s a crumbly mess and I want to give up, somehow it works out in the end.

This is my favourite tart recipe as it’s not too rich or sweet. It is soft, light and creamy like a great cheesecake, but the added chocolate/orange flavours take it to the next level of deliciousness with beautiful sweet pastry to top it all off.

Last week, Ponie took it to school for grandparent’s day. She proudly told me of a sweet old couple oohhing and ahhing over a piece of tart, remarking on the high standard of the afternoon tea treats this year. Always a good feeling to see the joy from your baking!

SWEET PASTRY

Ingredients: 500g plain flour, 120g caster sugar, 320g unsalted butter (10 mins out of the fridge), plus extra for greasing, pinch of salt, 1 egg, 2 egg yolks, 1 tsp natural vanilla extract.

Method: 1. If you’re using a food processor, process the flour, butter & salt for about 10 seconds until the mixture resembles fine breadcrumbs, then put mixture in a bowl. Otherwise put the flour, sugar & salt in a bowl, cut the butter into pieces and work it into the flour with your fingertips. 2. Now make a well in the middle of the flour –butter mixture and add the egg, egg yolks and vanilla. Stir with a fork to incorporate the flour evenly until you have to start using your hand. 3. Using one hand only, bring together the dry and wet ingredients (note-may take more time in winter). 4. Dust your work surface with flour, then remove the dough from the bowl and knead it on the floured surface for a few minutes until it is smooth and homogenous. 5. It’s now ready to be rolled. Flour your surface well, then roll out the dough to a thickness of about 5mm. 6. Carefully lift it up with the rolling pin as it does tend to break, and ease into the tart tin. If it does break, don’t worry-just patch it up with extra dough. 7. Repeat the process with the extra dough (see note below). 8. Bake blind with any weight system you have (I use foil filled with beans) for about 20 mins or until the pastry is just turning golden. 9. Leave to cool before filling.

NOTE: this quantity makes enough for 2 x 28cm tart cases, or 1 large, and 6 mini cases. If you are only making 1 tart like in this case, still roll all the pastry and place in tins straight away. You can then freeze them (uncooked & wrapped in cling film). When you are ready to use them all you need to do is take them out of the freezer & blind bake them (see below).

CHOCOLATE, ORANGE & RICOTTA TART

This is best eaten on the day you make it but ok for a few days in the fridge.

Ingredients: 1 pre-baked 28cm sweet tart case, glazed with beaten egg, 3 egg yolks, 1 egg, 100g caster sugar, 1 tsp natural vanilla extract, grated zest of 2 oranges, 500g ricotta cheese, 100ml single (light) cream, 120g roughly chopped dark chocolate, 1 tablespoon plain flour.

Method: 1. Preheat oven to 180 deg C and bake tart case for 5 minutes. Remove & keep oven turned on. 2. Beat the egg yolks and egg with the sugar until light and fluffy. Add the vanilla, orange zest, ricotta & cream and mix well. 3. Fold in the chocolate and finally the flour. Pour into the tart case and bake for about 25-30 mins until the filling has just set. 4. Remove from the oven & serve at room temp.

MORE NOTES: you can get a great brand of ricotta at the supermarket called “Mama Lucia”. It comes in a blue strainer type plastic bowl (which you then can use in the kitchen). With the orange zest, try to use an organic sweet orange. A couple of times, I made this using average oranges and I think it tasted a little bitter.

Money can’t buy you style.

2011-09-03T00:00:00Z

It’s one of those phrases we casually throw around without thinking too deeply about the meaning. Lately, though, I’m feeling the truth of those words creeping into my space and messing with my senses.

We ended up in this suburb because we discovered a fabulous house that no one else wanted (it presented like an old violet taffeta grandma house…no offence to anyone partial to that design style). My dear friend Ronnie who is an amazing woman with architectural flair saw great bones in this 1962 home so we took the plunge & moved in.

I had never visited this suburb before then, and while it is only 5 minutes from our previous home, style wise it was a million miles away. I must say, the fresh sea air, bike rides by the beach and a general relaxed sunny vibe make living here pretty good. But there’s stuff going on that’s not quite right.

There is a constant flow of building development everywhere. Just in our tiny street, it’s been going non-stop for 5 years! People buy houses, pull them down and build these super duper grand three storey mansions with every shmickey detail you could think of. Some are okay, others atrocious. Think the worst offenders are the mock French provincial or Tuscan villa done “modern style” on steroids.

I don’t like to use this blog to vent my woes-I’m sorry but I can’t help myself today. Just had a visit from a new comer to the street (in full makeup and gym gear…a look I just don’t understand) with architectural plans for us to sign off. On a small block of land with a sweet 50s blond brick home there will soon be a mega house with four bedrooms (each with ensuite so no chance for any bathroom chit chat or sibling cat fights over the mirror), underground car park for more vehicles than drivers in the family, cinema and then I couldn’t look anymore because I felt ill.

It just seems like madness to me. Like a guy once had this crazy idea and then it caught on & folks just followed the trend, thinking that’s how you’re meant to live when you’re a successful person.

In my heart I feel better, knowing this kind of development is not everywhere and that most homes in Melbourne are filled with much warmth, beauty, individual style and great taste.

Saying that, I realize this is a universal issue. In my research today, I came across a topical story on one of my favourite blogs called “At the tree house”. The incredible Richard Neutra’s Kronish House (1955 Beverley hills) will soon be demolished by it’s current owner. Beverley Hills has no protection for its historic structures, but hopefully the City Council will do something about this before it’s too late.

I can’t understand why anyone would want to destroy this amazing home- an iconic building of its time. Next door to me is a house, while no national treasure, is still a beautiful 1960s home, soon to be on the market and I dread it may have a similar fate.

I suppose it’s like bad cheaply made clothes. There are loads of people buying them, otherwise all those huge copycat chain stores wouldn’t be all over town.

But we can choose to buy what we love. Make informed choices, wear the clothes that make us feel good, create the homes that inspire and nurture, and be the people we want to be.

Please forgive my indulgence-I do feel a whole lot better now.

Stay genki, C x

RECIPE OF THE WEEK

2011-08-25T00:00:00Z

I have a stash of excellent recipes waiting patiently to have their moment in the sun as Recipe of the Week.

But the other day something unexpected happened. I decided to make scones for afternoon tea and they were gobbled up with joy. You see, many kids out there are new to the scone, jam & tea experience and as for the rest of us, it may have been a while.

How had I forgotten that they are the classic afternoon tea treat of all time? It’s true, nothing beats a warm scone straight from the oven with homemade jam and beautiful cream.

There are some traditionalists out there that go on about the technicalities of the perfect scone and how the new kids can’t get it quite right. Let me put your fears to rest-it’s dead easy. Most important thing to remember is never overwork your mixture. Better to have a few lumps than heavy stodgy dough. Get into character and treat the mixture like a posh lady would-a light and gentle hand will give you fluffy delicious scones.

SCONES

This recipe is from Rose Bakery’s Breakfast, Lunch, Tea, another cookbook I want to marry and couldn’t live without.

Ingredients: 500g plain flour, plus extra for dusting, 2 very heaped tablespoons of baking powder, 2 heaped tablespoons caster sugar, 1 tsp salt, 110g unsalted butter, cut into pieces plus extra for greasing, 300ml milk (or soymilk), 1 egg beaten, butter or cream & jam to serve.

Method: 1. Preheat the oven to 200 deg C & grease a baking tray with butter, line with baking paper. 2. Sift the flour and mix in baking powder, sugar & salt, then add the butter & rub in with your fingers until the mixture resembles fresh breadcrumbs. 3. Make a well in the middle, pour exactly 300ml of milk and use a fork to work it into the dry ingredients. 4. Finish by hand without overworking the mixture-just lightly bring everything together to form a softish but firm dough. 5. If it’s too dry add more milk, if too wet add some more flour. It mustn’t be sticky. 6. On a lightly floured surface, pat or roll the dough into a solid shape about 3cm thick 7. Using a 5cm cutter, cut the dough into rounds & place them on the greased baking tray so that they almost touch. 8. Glaze the tops with the beaten egg* and bake for 15020minutes until they are lightly golden. 9. The scones will stick together, so take them gently apart when they have cooled a little. 10. Serve warm with butter & jam (I choose cream).

Note: you can omit the egg glazing if you want to make it egg free.

Photo from Pinterest-pinned by Katie Lott

There’s a special place in my heart for grey marle.

2011-08-09T00:00:00Z

Grey marle? I totally understand. Not like it’s the first item you’d expect to find on a list of “favourite things”. But here’s the thing, I reckon it is the quiet unassuming star that secretly (or in my world, openly) is deeply loved and highly valued by many.

I do think about strange things sometimes and lately I find my mind coming back to grey marle. What is it about the colour and fabric that makes it so fabulous (and, please note, we are talking about the perfect shade and superb quality). The worst thing to ever happen to grey marle is the cheap and nasty versions out there, which frankly taint its good name. The whole point of grey marle is it feels so wonderful and soft on the skin, flatters the complexion, and exudes an easy going, casual and effortless look.

The perfect match for denim, navy blue, khaki, camels, red, orange, black…need I go on? It goes with everything but has an attitude that takes it a notch above its fellow versatile colours like white (sometimes too clean & prissy and shows the dirt) or black (too dark, dressy or sometimes drab).

It is a true wardrobe classic and firmly established in the uniform books like the striped top, navy blazer, khaki parka or denim jacket. The simple sweat top is as relevant today as it was when John Travolta wore it so well in Grease. Or check out Diane Keaton in Annie Hall. How perfect is she in the “there’s a spider in my bathroom” scene at 3am dressed in relaxed khaki pants and a fine grey marle tee.

There’s usually a special grey marle addition to my life each year. This winter has been way more bearable in my new Rittenhouse hoodie-so warm and soft with the most fabulous batwing sleeves. I also adore my Rittenhouse classic grey marle tees that are cut well and beautiful to wear.

I regularly drool over the Etoile by Isabel Marant grey marle linen jersey pieces (usually at Torsa or Creatures of Comfort). It’s definitely grey marle at it’s most luxurious and best. The copycats out there may be cheap but they just don’t cut the mustard.

I will always choose to save and buy one thing I adore and treasure over the cheap and inferior version. I love to wear what I buy for years and as time goes by it absorbs experiences and memories and so becomes more than just an object.

This was always my philosophy at Genki. I wanted everything to last as long as you needed it to. Our grey marle windies and hoodies were made from beautiful 100% New Zealand cotton that didn’t pill or warp or wear out and I still enjoy mine today. My 3 year old is wearing the windy dress that my eldest wore (& 3 other kids in between) and it looks even better as the fabric has gradually aged.

Over the past month, I have been asking our customers if they would like us to make windies and hoodies again for our online store. There’s been a great response so far with most people asking for grey marle in either the women’s puff sleeve, men’s raglan and kid’s basic windy. We still need a few more of you to get on board to meet our maker’s minimum quantities so please check out our Facebook page if you’re keen. https://www.facebook.com/pages/Genki/217496084950929

Stay genki in grey marle, C x

Photos from Annie Hall, Grease, Etoile S/S 11 Catalogue, Rittenhouse “Forever”, Sofia from Pop Sugar.

Genki styles: Kid’s windy with Owl print, Ruby cardi, Men’s Robbie cardi. Sorry, couldn’t post photos of the men’s and ladies windies as we only have shots of them in chocolate brown or blue and just can’t mess with the grey marle theme.

RECIPE OF THE WEEK

2011-08-04T00:00:00Z

This week’s recipe is a chance for me to vent about a baking experiment gone wrong.

This afternoon, my oldest girl, Ponie was home sick, but then started feeling better and reminded me how we have to make those Ottolenghi granola bars (that we love so much) without nuts so they can be a lunch box treat. For those of you not in the world of schools, most of them have a no nut policy because so many kids have allergies these days. While I totally understand such measures need to be taken, I often feel frustrated not having handy nuts in our lunchbox repertoire.

So back to these granola bars. They are scrumptious, as all Ottolenghi recipes are, and my kids love them. So, today we tried them nut free. My biggest concern was leaving out the ground almonds. They must be the binding agent, like say flour, and as we’re mixing together all those beautiful ingredients, I’m thinking that this may end up as crumble.

25 minutes later… Just took it out of the oven and alas, my fears came true. While it firmed up as it cooled (like it should) when I turned it over it fell out in a lumpy sticky mess on the kitchen bench. A very tasty mess, I must confess and there I was greedily stuffing in handfuls of granola with the efficiency of a dust buster.

Feeling ill and annoyed, I almost tossed the rest out, but I’ve made a pact with myself not to chuck out baking disasters in moments of rage or shame. Plus, these are especially delicious ingredients so I figure I can put a mound of it in a patty pan? Like a Honey Joy?

So here is the proper recipe that I’m going back to for good. No granola bars in the lunch boxes but they’ll be a trusty treat for afternoon tea.

GRANOLA BARS

Ingredients: 45g pecan nuts, 45g dried apricots (roughly chopped), 45g dried sour cherries, 45g pumpkin seeds, 30g sesame seeds, 30g ground almonds, 190g whole rolled oats, 1 heaped tsp ground cinnamon, pinch of salt, 95g unsalted butter, 85g honey, 95g demerara sugar.

Method: 1. Preheat the oven to 140 deg C. lightly grease a 20cm square tin & line with baking parchment 2. Scatter the pecans on a baking tray & roast for 8 mins. Remove from oven & increase heat to 160. 3. Half fill a small bowl with hot water & add the apricots and cherries. Leave to soak for about 10 mins & then drain with a colander 4. In a large mixing bowl, mix together all ingredients except the butter, honey & sugar. 5. Put those in a small saucepan & bring to a light simmer. Leave to cook to a light brown colour, watching so that the caramel doesn’t spill over or go too dark. 6. Once light brown pour it over the other ingredients & stir to mix everything together (incl the drained apricots & cherries) 7. Spoon the mixture into the lined tin & pack it down lightly with a palatte knife or spoon. 8. Bake for about 22 mins, until lightly coloured on top. The bar will be soft when taken out but will firm up as it cools down. 9. Take out of the tin and cut into individual bars. 10. Eat straight away or store in a sealed container.

PS. Just had a brain wave moment. … I’m going to give the nut free version another go, but this time use flour and a bit of bicarb or soda (inspired by Anzac biccis..they are nut free and stick together). Will let you know how I go.