Mediterranean tuna tart. Breakfast with the kangaroos

After living in Manila for more than two and half years, I notice that I need a break every three months or so from the pollution, the traffic, the noise, the heat, even the crowd. I have to go away for a few days to come back and see again the pretty things this place offers, which are many, and appreciate them. Otherwise, I become grumpy and impatience in my daily routine.

My whole family needed a holiday in Easter anyway, not just me. Just for two weeks, but long enough to have some fresh cool air, clear our minds and recharge batteries before our departure in June.

Why don’t we go to Australia for Easter? There is a 10 km fun run in Canberra I would love to do. I suggested to Nick one Sunday of March while we were having a  tuna tart for dinner. My idea sounded a bit silly and unrealistic, I thought. It would be difficult to get any accommodation since the schools in Australia were having the Autumn break. I was aware that we left the holiday planning for the last minute but we kept our fingers crossed.

Nick then remembered Kangaroo Valley. It is a hidden treasure- he assured- I was there many years ago with my ex-girlfriend and it is absolutely beautiful. The valley, he meant.

After spending a week in Canberra where we cached up with old good friends, I did my first 10 km fun run - pleased with my results, by the way-, we enrolled Aurelia and Gabriel in their future schools and sorted out some medical paper work to prepare our settling in July, the five of us were in a loaded car ready to start our trip towards the farm.

The driving took approximately 2 hours. It was absolutely stunning. We drove through mountains, farms, small towns with milky bars, pie shops, and of course, a pub. I realized that there was a pub per town in Australia as there was a church per village in Spain. Curious.

Perhaps because we were coming from Manila, we were please to breath clean oxygen, cool air, and lots and lots of green open space. We couldn't take our eyes away from the beautiful view in front of us. I knew in my mind that Nick's idea about spending our holidays in a farm was brilliant. The antidote we needed to our Philippine uneasiness of the last few weeks.

The farm was under construction, the owner warmed us, but we didn't mind the small inconveniences  (no windows in one of the rooms, no heating except a fire place and dust everywhere). It didn't matter, it was perfect for us and for our tropical children.

In summary, it was one of the best holidays we had in a long time, and thanks to unforgettable moments.

Every morning, as soon as Aurelia and Gabriel woke up, they put their gum boots on and went to visit the chickens of the farm. They came back covered in mud and stinky smell, under the suspicious eyes of their father, but with a big smile on their faces as  they were holding a couple of ekss!!!mum, ekkssss!!! (eggs)- said Gab-, still warm…They were thrilled. They also took their cars and soft toys to play with the chickens while the poor animals were trying to put an egg.

However, this farm experience of feeding the chickens and being surrounded by cows, llamas and kangaroos, had an unpleasant effect on Aurelia. One day I made scrambled eggs for dinner. Aurelia declared  I am vegetarian, mum, I don't want to eat eggs. As I grew up in a big family where I ate what my parents put in front of me on the plate without objection, I couldn't help but answer her, firmly, I am glad to hear that. Now, eat them darling and when you grow up  you can make the decision of being a vegetarian, if you wish.

One of the highlights of our holiday was when Nick took Aurelia to adventurous bush walks. They  created stories following the mysterious clues found on the way through the valley or across the river or next to the road. During the sunset or even in the dark. She loved being with her dad without the two brothers.

Meanwhile, I was happily enjoying my quiet time on a comfort couch with my ebook in one hand and a nice glass of red wine in the other. Nick joined me soon after Aurelia was in bed fast asleep. Time for ourselves is golden when you have hands full with three little ones.

We felt like a real scout family too. After dinner, with the warm pyjamas on, the kids and us burnt some sweet marshmallows on a stick over the fire that Nick set outside, next to the vegetable garden. I loved the deep darkness of the valley and the visibility of the sparkling starts, even the planes- you could actually hear their sound in the middle of the night-. We sang "Twinkle twinkle little start"...Then I remembered the nights of Solomon Islands where Nick and I lived in 2005.  Same absence of human lights. Just the starts. Quite the opposite to Makati city (Manila)- I thought-.

I think I burnt one of my fingers instead of the marshmallow

I was reluctant to leave Australia after having such a restorative break. However, when our plane landed in Manila on the 21st of April, I knew we came home. Not because of the wave of heat of 37 degrees at 4pm. It was Mabuhay ma'am (welcome!) from a lovely Filipina with her warm smile what made me feel content again of being back.

That sweet welcome made me realised that the place doesn't actually change after a holiday. It is the same chaotic city called Manila. It has the same  wonderful  people,  proudly called Filipinos. It is my attitude what has changed.

The negative side effects of living in Manila don't bother me as they used to. The fact that I will miss the Filipinos and their smiles, when I leave in June, it starts annoying me already.

And a holiday in a farm won't change that.

When I arrived in Manila in 2011 I tried to make croissants. I was eager to  make everything from scratch. Well, puff pastry is better to buy it. It was not only a waste of money in butter, but also of time and energy, especially because I was 7 months pregnant. What was I thinking of???

However, shortcrust pastry, which is crispy and not flaky, is not hard to make. I usually follow the recipe of Stephanie Alexander's of her book The cook's companion. If you feel intimidated by making your own shortcrust pastry, her recipe will help you to achieve a great result with a simple technique. It doesn't need any kind of shortening,  as many recipes call.

I personally like the buttery flavour of the pastry in the final tart. I make it once in a while  and for that reason I treat my family with an occasional good quality Danish or French butter. It is just a personal choice.

Shortcrust pastry

• 180 g unsalted butter
• 240 g plain flour
• pinch of salt
• 3 tablespoons of cold water

1. Remove butter from the fridge at least 30 minutes before making the pastry. Chop it into smallish pieces.
2. In a food processor, add the butter, the flour and blend until it resembles breadcrumbs. Add the water as you were doing a mayonnaise. It will gather together. Don't over mix. It should be 2 minutes in a medium speed.
3. Flat the dough and dust with a little flour. Wrap in plastic film and refrigerate for 30 minutes.
4. When you are ready to use:
1. Unroll the pastry over the flan tin. Press it into the edges of the tin well and trim the pastry, cutting the edge 1cm higher than the edge of the tin as it shrinks during baking.
2. Bake blind: 
1. Line the pastry with foil and fill this with dried beans to the top.
2. Bake for 15 minutes at 200C. then remove the foil and the beans and bake the pastry for another 5 minutes.
3. If the tart is to be filled with a liquid, have the filling warm or hot while the pastry is still hot. This prevents any liquid seeping.

Mediterranean tuna tart

• 1 quantity Shortcrust pastry
• 20g butter
• 1 brown onion, diced
• Custard:
• 4 egg yolks
• 2 eggs
• 1 1/2 cups of cream
• grated nutmeg
• salt
• fresh ground pepper
• 1 can of best tuna in oil you can find
• 1/2 cup of pitted and halved kalamata olives
• 1/2 cup cheddar cheese, grated

1. Line a 20cm loose-botomoed flan tin with pastry and bake blind on a baking tray at 200C for 20 minutes.
2. Remove pastry case from oven and reduce temperature to 180C.
3. Melt butter and fry onion until very soft over low heat. Set it aside to cool over a strainer.
4. In a medium size bowl, whisk the rest of the ingredients to make the custard. Taste and adjust the seasoning if necessary.
5. Arrange the tart first with the onion (spread it all over the pastry); then the cheese, the tuna, the olives and finally pour over the custard.
6. Cook in the oven for 25-30 minutes until golden and firm. Cool to lukewarm before eating. 

Serve with a nice green salad and a plate of open tomatoes.