About us

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My name is Pierette Truss and I will be your hostess over here documenting my experiences in (and perhaps out of) the kitchen right here. I am: a graphic designer, enthusiastic baker, seamstress, photographer, homebody, love white, milk and dark chocolate equally, enjoy going to markets and secondhand stores, love discovering new things, hate those rides at the amusement park that hoist you up really high and then drop 100 levels in 30 seconds, drink too much tea, have 2 guinea pigs and 1 sweet boyfriend whom I live with in beautiful Sydney, Australia.

I look forward to getting to know you too so please feel free to drop me a line here or by email anytime, about whatever

Things I write about
Eat
Eat Live Wear
Fashion
Graphic Design
Interiors

As most other Graphic Designers Im a real font junkie but my secret love is wingdings, or dingbats. You will be surprised how many sets are out there and how easily you can download and install them on your computer for free.

Berry Delicious
Will and I are moving to Sydney at the end of the month and my version of packing is to clean out the fridge and freezer by means of baking. I know right? I am so proactive.. Well, I’m happy to have finally used the frozen berries Ive ashamedly had in my freezer for the better part of the year because when it comes to berries (and other fruits), I prefer the fresh stuff. With these muffins though I don’t think it makes any difference.

BERRY YOGHURT MUFFINS

200g plain flour
175g caster sugar
1tbs baking powder
pinch of salt
225 plain yoghurt
1 cup frozen berries
115 ml olive oil
1 egg beaten lightly

1. Preheat oven to 200C and grease a muffin tin
2. Combine flour, sugar, baking powder & salt. In another bowl, beat oil, yoghurt and egg until well blended. Mix in the dry ingredients and stir making sure not to over-mix
3. Spoon the batter into the muffin tin and bake for 20 mins until golden
4. After cooling slightly in the pan, transfer to a wire rack

 

 

Sugar and Spice All Things Nice

Every winter I crave Chai tea- there is something very comforting about a drink that tastes like creamy gingerbread and warms you all the way to the soul This winter I am prepared for said cravings with a jug that I keep in the fridge and add to steamy milk at night when I need a big Chai hug.

CHAI LATTE

4-5 bags of black tea
3 cinnamon sticks
2 tbs fresh ginger
1 tsp cloves
1 tbs cardamom pods
1 tsp pepper corns
1 tbs caraway seed
1 tsp nutmeg
1 piece star anise
1 vanilla pod

1. Roughly crush all spices separately in a mortar and pestle and add to 2 litres of water in a saucepan over medium heat
2. Let the tea simmer for about 30 mins or until the mixture has reduced to about a litre
3. Strain and serve 1 part chai to 2 parts hot milk. Sweeten to taste with honey, sugar or condensed milk if youre feeling a little naughty

Feel free to adjust the quantities of each ingredient as per your own taste. The mixture will keep in the fridge for a couple of weeks (mine never seems to get the chance though)

 

One Ingredient Ice-Cream

I just tried this recipe for banana ice-cream using only 1 ingredient from the Kitchn. Actually I dont even know if you can call it a recipe since you basically just freeze banana and put it in a mixer! Amazingly it turns creamy and as you can imagine, its super healthy (unless you add choc chips which I recommend). Go here for the recipe.

 

Taste Tested: Cadbury Crunchie Rocks

Maybe a teeny bit too sweet for my tastes, I still declare these little clusters are the most fun you can have with crunchie chips, cornflakes and milk chocolate. Perfectly bite sized and deliciously crispy, theyre really yummy on their own not to mention the endless possibilities in baked goods too like brownies and chunky cookies. Oh, and on ice cream sundaes. Yum yum!

Breakfast All Day Long

Ive never been inclined to eat cereal at any other time of the day than at breakfast time-it just doesnt sit quite right with me. Will, on the other hands favourite dish for dinner is weet-bix and orange juice which is culinary excellence as far as hes concerned! Back to me though, there is one breakfast food that is the exception to my morning-only rule: granola and yoghurt. In fact, it might just be the one food I would choose if I could only eat one thing for the rest of my life. And the best part is I can make it differently every time- sometimes I add nuts, other times I add dried fruit.

GRANOLA

1 cup plain oats
2 tbs mixed seeds
1/2 cup shredded coconut
2 tbs oil
1/2 cup honey
pinch of cinnamon

1. In a saucepan mix oil and honey until combined (this takes some patience, I used a whisk)
2. Add dry ingredients and make sure all bits get covered in honey mixture
3. Spread the oats onto a non-stick tray and bake at 180 C for about 20 mins. Youll need to mix it about every 4 mins and keep a sharp eye on it as it will burn very quickly
4. When golden take out and cool completely. Serve with yoghurt and fresh

 

Champagne Strawberries

As much as I love my Chai, I’m very much in seasonal denial. I find winter is only fun for a couple of weeks and only in theory (during summer) as you think about the chunky knits you’ll wear this year teamed with over the knee high boots and thick knitted tights. In reality however, said cute outfit needs a bunch more layers to actually insulate which combined with your runny nose makes you look like the love child of the michelin man and Rudolf. Enter seasonal denial where you stay inside, turn up the heat, and sit in the faint sun thinking about summer sweets. Like frosty strawberry granita over pink moscato jelly.

MOSCATO JELLY WITH STRAWBERRY GRANITA

Jelly:
350ml pink moscato
75g caster sugar
1 tsp glatine
100g boiling water

Granita:
6 large strawberries
200ml moscato

1. Dissolve the sugar in the boiling water and add the gelatine
2. Add in the Moscato and mix through. Pour into cups and refrigerate until set
3. In a food processor, puree the strawberries and wine. Freeze until hard. When ready to serve, scrape the ice with a fork and spoon over jellies

 

RESOURCES

Wikipedia – Hickory

Hickory Group – Home of hickory

Hickory Training  – Make every employee an expert

 

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