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.

Savory baked eggs in filo. The best recipe for motherhood

Is there any one recipe for motherhood? I don't think so but if you have one, let me know.

For the same reason there are many kinds of cooks there are many types of mums. I like stewing but some cooks prefer grilling, for example. As a mother, I rather use my common sense and listen to my friends' advice from their own experience than reading parenting books although many mothers find them very useful and practical; not me.

My second child, Gabriel, is going through a difficult phase of having tantrums, the "terrible twos" and suffering a bit of jealously given his youngest brother baby, Juanan. Last night Gab tried to jump from the bed into Juanan's cot but he fell down and cut his chin. Blood everywhere but at least Juanan was ok and not squashed.

Last week I went to the doctor to check some kind of a virus that my daughter Aurelia had. After two hours explaining 100 times to Aurelia that the doctor had to do this and that, we finally left the clinic. When I was about to leave, the doctor, who was a woman, told me "Ma'am, I have learnt a lot from you today. You were so calm, patient and relaxed with your daughter that I wish I were the same with my children at home. I sometimes yell at them". I was flattered by this lovely doctor but I knew I was NOT always like that at home.

Sometimes you meet another mum and you wish you were like her, the "perfect mum" who never yells, loses control over her kids and makes beautiful home cooked meals for them. Well, I speak loud occasionally but not often, it is true (I don't like noise and shouting), but I do lose a bit of control when I am stressed at home with the three kids and my dinners are not always great, I am ashamed to confess.

That woman didn't know that early in the morning Aurelia knocked her bowl of cereal to the floor and there was milk every where, even in Gab's hair, just 10 minutes before the school bus arrived. I overreacted and said "Aurelia, you have to be careful, look at the mess and there is not time for you to get ready for the bus!!!!". I probably said it a little bit loud.

When Aurelia left to school I felt terrible, very guilty. I should have said sorry to Aure for my reaction. It was just an accident and we all have them.

That woman didn't know that late in the afternoon, after being three hours at the hospital with Juanan to change his cast of his leg, Gab had 2 tantrums and had been in the "time out" chair 4 times which was quite tiring for me (and for the poor yaya who never complains).

When Gabriel was fast asleep I felt bad again. Perhaps I was too hard on him??? Asleep he looked like an angel!!

When Nick came home from work I noticed he was tired. So we had dinner and I told him what the doctor said in the morning that I was a good mum. His answer was "Of course you are darling, but you knew that, right?". I didn't tell him about my day because he didn't have to hear my whinging. I just wanted to listen again those magic words that made me feel I wasn't a bad mum after all.

For dinner I made savoury baked eggs. I placed three plates on the table: one with cherry tomatoes, one with char grilled asparagus and the last one with 4 cute little cups filled with baked eggs. I asked Aurelia to decorate her dinner plate with the food she liked from the table (but she had to eat what she chose) and told her I would do it the same. We would compare the plates and take two photos for the blog mum was writing. She loved the idea.

If I see the world through my children's eyes and not using only mine, perhaps I will understand my children better when they are frustrated or maybe I will accept that there is not a perfect type of mother.

No, I don't have the best recipe for motherhood because I am still learning how to be a mother (and a good cook!) and my own children are actually teaching me. I still believe they also need rules, limits and routines though, but within those boundaries they see things that I don't…like a happy face.

This recipe is from the cookbook "heart of the artichoke" by David Tanis that Nick's aunt Helen sent to me in July last year and I just love it. David Tanis is the head chef at the famous Chez Panisse of Alice Walters, a Californian restaurateur, food writer and food activist who started some years ago encouraging North Americans to eat seasonal, local and sustainably produced foods. 

Alice Walters helped establish the Edible School yard in Berkeley, California, two decades ago. She also influenced Stephanie Alexander with her Kitchen Garden Foundation which was launched in 2001 in Melbourne and Stephanie now it counts with 473 primary schools around Australia, like a spiderweb!. Amazing.

Savory baked eggs in filo

Makes 6

To make this simple baked eggs, you must first bake the filo pastry cups. You can do this several hours ahead.

• 6 sheets filo pastry
• 1 stick melted butter
• 3 tablespoons olive oil
• 1 large onion sliced
• salt and pepper
• 1 garlic clove, smashed to a paste with a bit of salt
• 1/2 tspn cayenne
• 1/2 cumin seeds, toasted and ground
• 6 large organic eggs
• Lemon wedges
• Coriander sprigs for garnish
• Harissa Oil (recipe follows)

1. Preheat the oven to 375C.
2. To make the pastries, lay a 12-inch square sheet of fill flat on the counter. Paint it generously with with melted butter and fold it in half. Paint again with butter and fold once more. Carefully cut a circle of 6 inch. Gently press the circle of fill into a muffin tin. Repeat with the remaining pastry sheets. bake for 5 minutes until just barely golden. Cool. Leave the oven on.
3. Heat the oil in a large pan over medium heat. Add the onion, season with salt and pepper, and let it brown slightly, then turn the heat down. Cook until the onion is brown about 5 minutes.
4. Add the garlic, cayenne, and cumin and cook for a minute. Transfer to a bowl to cool.
5. Spoon a little of the onion filling into each pastry cup. Break an egg into each cup and season with salt and pepper.
6. Bake for 10 to 15 minutes, until the eggs are set but the yolks are runny. Serve warm on a plate with lemon wedges, garnish with coriande and drizzle, if you like, with Harissa Oil.

Harissa oil (makes 1 cup and it will keep in the fridge for a week or two)

• 1 tablespoon of cumin seeds, coriander seeds, caraway seeds, fennel seeds
• 3 tablespoons sweet paprika
• 1 teaspoon cayenne 
• 1 to 2 garlic cloves, smashed to a paste
• 1 teaspoon salt
• 1 cup olive oil
• a few drops of red wine vinegar

1. Toast all the seeds in a dry pan over medium heat until they are fragrant.
2. Grind the toasted seeds in a mortar or spice mill, then put them in a bowl.
3. Add the paprika, cayenne, garlic and salt. Stir in the olive oil and vinegar.

Scrambled eggs and the terrible two

I am a mother of three, but still learning about motherhood, everyday. A couple of days ago, a friend of mine asked me whether my second child, Gabriel, was coping well with the arrival of the third baby in the family. "Oh, yes, he is doing great; no jealousy at all. Amazing, right?".

Well, I should have had my lips zipped. On the same day, Gabriel had his first tantrum. Welcome the terrible two!

Last night, Nick had a function to attend and I struggled a bit with kid's routine: dinner, bath, story time and bed, while I am having a colic baby and breastfeeding....and the new tantrum face of Gabriel.

So after all went to bed, I decided to enjoy myself. I poured a glass of red wine, a Malbec from Mendoza. While I was slowly sipping the wine, the alcohol made its magic and I smiled thinking: Tonight, it is scrambled eggs for dinner"

I like them soft and rich. And I like them accompanied by a simple rocket salad with smoked salmon (I know, white wine would match better, but I prefer red) and this is how I make them:

1. Start with a cold heavy-based pan.
2. Only beat the eggs (I use two for myself) once they are in the pan.
3. Add a tablespoon of cold butter before stirring constantly with a plastic spatula to get right into the corners (if they start sticking, take the pan off the heat for a moment)

Buen provecho!

PS: After my dinner, I just had to deal with the colic of baby number three until 10pm....but this time, maybe because of the wine or the delicious food, I did just fine!