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The last few weeks have felt a little like being on a rollercoaster, at high velocity. Time simply blurs between day and night, with my head hitting the pillow, eyes close, only to open wide once again a few hours later. Try as I might get to bed earlier, these nights are few and far between. But that's ok. It is just the season I am in at this very moment, and quite frankly I couldn't be happier. I think I can speak for many a mother here. Sometimes, more often than not, there is just not enough time in the day to keep on top of the daily goings on as well as trying to find that time of "in-between" moments to focus on our creative pursuits. As I write this, I am leaning on the center console, while Ben drives the car. Amidst the bumps and dips in the road and the incessant demands coming from the back seat of two small humans, I try and block it all out and then let the words flow. They often come racing ahead faster than I can keep up. Why is everything so fast? I have to constantly remind myself to, breathe. which brings me to this cake. A cake that was baked in a moment of what I like to refer to as, "just because baking", something that has not happened in such a long time. There has always been a reason - be it recipe testing. or a dessert requested for a gathering. So when I found myself in a carved-out wedge of time on a Saturday morning I whisked almond meal and flour together. creamed sugar, butter, and fragrant orange zest until light and fluffy. Scrubbed the fuzz from a quince. Grated said quince and folded everything together with thick dollops of Greek yoghurt and orange juice. The result was this glorious, dense yet light, pudding-ish cake which I served still warm on pretty china plates. The irony of it all, however, was that everyone enjoyed it so much that I had to quickly grab the nearest pen and scrap of paper to scribble it all down, along with a reminder to re-test before sharing it here in the hope that it may be baked by you, in an "in-between" moment, "just because". Special thanks to Lisa Brown, for being my recipe tester and suggesting a couple of very welcome additions. Quince, almond, and orange cake Makes a 15cm cake *This recipe has been adapted from Tilly Pamment's citrus and semolina cake 125g unsalted butter, at room temperature 160g caster sugar finely grated zest of 1 large orange 2 eggs, at room temperature 80g self-raising flour 100g almond meal 1/2 tsp baking powder pinch of salt 1 quince, (approx 170-180g) 125g Greek yoghurt 2 tbsp orange juice Orange syrup 1/4 cup caster sugar 1/4 cup orange juice Preheat your oven to 160c (fan-forced) and grease and line with baking paper a 15cm round cake tin. Beat butter, sugar, and zest with an electric mixer until light and creamy. Add the eggs, one at a time, and continue to beat until combined. You may need to scrape down the sides of the bowl to ensure all the eggs have been incorporated. In a separate bowl, whisk the flour, almond meal, baking powder, and salt until combined. Wash the quince well and remove any of the fuzz. Using a box grater, grate the quince, skin, and all. Add the flour, quince, yoghurt, and juice to the creamed butter mixture and stir to combine. Spoon the batter into your prepared cake tin and bake for about 1 hour or until the top springs back when lightly pressed. Alternatively, you can check by inserting a skewer into the middle, if it comes out clean, it is ready. Meanwhile, stir the sugar and orange juice over medium heat until the sugar has dissolved. Simmer for 2 minutes and then set aside. When your cake is ready, use a skewer to make half a dozen or so holes in the top and pour over the hot syrup. Allow to rest in the tin for 15 minutes before turning out onto a cooling rack. Serve warm or at room temperature, with a dollop of thickened cream, creme fraiche, or simply as is. *You can also bake this in a 20cm cake tin, baking time will vary, so just keep an eye on it and check at about the 45-minute mark.

The cross-section of the hard, shiny brown outer shell reveals a soft, delicately sweet flesh that once removed can be the source of many choose-your-own-culinary-adventures, I for one, find it extremely hard not to partake in the "one for me, one for the bowl" when peeling these little gems. The opportunities are endless when it comes to cooking or baking with them and not all of them require standing around an open fire, decked out in puffer jackets, scarves, and beanies all the while swirls of warm breath drift off in the chilled autumn air. It all began when Chestnuts Australia generously gifted me a bag full of, well, chestnuts. Firstly, I was not aware that chestnuts should be stored in the refrigerator and that when tucked up in an airtight container will happily sit in the chill of the fridge for 2 weeks. Forever learning! Secondly, peeling warm chestnuts is by far an easier task than peeling cold ones. They make a wonderfully smooth and creamy pumpkin and chestnut soup but are perhaps more widely known for their addition in sweets. This brings me to this rather lovely apple, chestnut frangipane tart. A celebration of autumn. Of crisp, new season apples paired with the sweetness of chestnut puree folded into frangipane and encased in a short, butter-laden pastry laced with a fine layer of chestnut meal. Once baked, a stream of warmed thyme-infused honey glistens over the top, the aroma alone takes over all control and before you know it, you've taken your first mouthful, standing at the kitchen bench, as the rain outside beats against the window. Apple & chestnut frangipane tart 500g chestnuts, roasted and peeled to yield 350-360g Preheat your oven to 180c (fan-forced). Cut a shallow cross into the flat side of each chestnut shell. Place the chestnuts onto a baking tray and bake for 15-20 minutes or until the shells split open. once cooked, wrap the chestnuts in a clean tea towel for 5 minutes. While the chestnuts are still warm, quickly peel off the outer brown shell and papery thin skin underneath. For the chestnut puree 350-360g prepared chestnuts 1 cup water 1/2 cup caster sugar 1 vanilla bean, split, and seeds scraped Take 50-60g of chestnuts and blitz to a fine crumb in a food processor and then set aside. You will use this in the pastry. With the remaining 300g of chestnuts, place into a small saucepan with the water, sugar, vanilla bean, and seeds and stir over medium heat until the sugar dissolves. Simmer for 20 minutes, stirring occasionally. Allow to cool, strain, and reserve the syrup. Place the nuts into a food processor along with 3 tablespoons of syrup and blend until smooth. You may find that you need to add some extra syrup, or some warm water to get it to the right consistency. Store in a sealed jar in the fridge. This recipe will make more than what you need, but it is delicious made into a chocolate and chestnut ice cream or dolloped into warm bowls of porridge. Shortcrust pastry 200g plain flour pinch of salt 50g caster sugar 50-60g chestnut meal 200g unsalted butter, chilled and diced 1 egg yolk Place all the ingredients into a large bowl, except for the egg yolk. Rub the butter into the floured mix using your thumbs and fingertips until the mixture resembles coarse breadcrumbs. Add the egg yolk and bring together to form a dough. Gently knead into a round disc, wrap in baking paper, and pop into the fridge for 1 hour to rest. For the apples peel 3 apples, I use pink ladies. Slice these thinly, keeping them whole and slicing them into round discs. Toss with the juice of 1/2 a lemon and set to one side. For the Frangipane 50g unsalted butter, softened at room temperature 50g caster sugar 1 egg 1/2 tsp vanilla extract 50g chestnut puree 50g plain flour Using an electric mixer, beat butter and sugar together until creamy. Add the egg, vanilla, and chestnut puree and continue to beat until combined, scraping down the sides of the bowl if need be. Fold through the flour until smooth. To assemble Lightly dust your bench with a shower of flour and roll out the pastry into a large round, it doesn't matter if it is not perfectly round, the more rustic the better I say! You want to roughly get to about a 30-35cm round-ish shape. Lay a sheet of baking paper over the top of a large round pizza tray, or alternatively a large flat baking tray, and carefully roll the pastry back onto the rolling pin before unrolling and draping over the tray. spread the frangipane evenly over the top of the pastry, leaving a 5cm border around the edge. Drain the apples from any excess lemon juice and lay them over the frangipane, I like to start from the outside, overlapping them as I go, working my way into the center. Now, bring the edges of the pastry in and over the apples, pleating where it naturally wants to fold. Dot over a little extra butter and pop into the preheated oven to bake for about 40 minutes, or until golden. Meanwhile, warm about 2 tbsp of honey in a small saucepan over medium-low heat together with the stripped leaves from a tall sprig of thyme, until runny. Once the tart has baked to perfection, drizzle over the warmed thyme-infused honey. You can either enjoy it right away or allow it to cool to room temperature. Either way, you are in for one very welcoming late-autumn treat. Store any leftovers in an airtight container, in the fridge, but bring it back to room temperature (if you can be bothered) before serving.

I am OVERJOYED and swimming in a pool of surrealism to introduce to you my very first book, Recipes in the Mail. THIS GORGEOUS BOOK features a collection of stories and family recipes collected from friends, family, and professional associates, as well as a few of my own. Flooded with warmth and charm, it recounts the stories behind the food and pays homage to the ‘kitchen whisperers’, those voices from past and present that inform our cooking practice. My most loved cookbooks are scribbled over with notes and records, together with hand-written recipes, and recipe clippings. cookbooks are never intended to remain pristine they should become spattered with batter and imbued with memories. With this in mind, Recipes in the Mail includes pages for notes and two inner pockets — in which to slip handwritten recipes, cuttings, and other ephemera — as well as matching notepaper. The recipes within contain warmth, love, and nostalgia. I liken it to being in a grandmother's embrace. Published by Brolly Publishing with photographs taken by the delightful Sally Frawley and myself, along with a preface by kind-hearted and generous cook, teacher, and author, Belinda Jeffery. My hope for this book is that it transports you into the stories that have been shared, through both the words and the food, and that in turn, they continue to collect many more moments of memories in your own kitchen. Because what is life without sharing good food and stories? I thought I would share with you an excerpt from the introduction... Putting pen to paper and watching words flow onto the page is a simple act, but how many of us do it today? - especially when an email can be typed and sent within minutes, and a quick text message reaches the recipient with a flick of the fingers. It is all just so easy, isn't it? And it makes me wonder if the art of letter-writing, of sitting down at a table in a park, a cafe, or wherever takes our fancy is becoming a thing of the past... My love of writing and human connection, together with sharing memories from time spent in the kitchen - be it in my own kitchen or the kitchens of friends and family - had me wanting to create something that could be shared with the wider community. And it was this desire that planted the seed for the "Recipes in the Mail" project firmly in my mind...and with thought and care it started to bloom... You can now preorder a copy of my book via the online store, which will come carefully wrapped and delivered straight to your door. Please let me know in the comments section upon checkout if you would like me to sign your book, I would be delighted to do so. Postage within Australia. Free local delivery. Preorders will be sent off in the first week of May. Please get in touch if you live outside of Australia and would like a copy so that I can work out shipping costs. Also available where all good books are sold. Published and distributed through the trade by Brolly Publishing, email andrew@brollybooks.com for more information.

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Home About Online Store Recipes Sunday Lunch Contact Search More Welcome to A Mini Kitchen, a place where the simple, slow and joyful memories that surround food are shared together with recipes to bake, cook and create for the ones you love. Food love laughter & memories Recipe archive March 2023 (1) 1 post February 2023 (1) 1 post October 2022 (1) 1 post August 2022 (1) 1 post July 2022 (1) 1 post June 2022 (2) 2 posts May 2022 (1) 1 post March 2022 (1) 1 post February 2022 (1) 1 post January 2022 (2) 2 posts December 2021 (1) 1 post November 2021 (1) 1 post October 2021 (1) 1 post September 2021 (1) 1 post August 2021 (1) 1 post July 2021 (1) 1 post June 2021 (1) 1 post May 2021 (1) 1 post April 2021 (1) 1 post Amy Minichiello Mar 30 5 min Roast Chicken & the flavour of Home When I have been away from home for an extended period of time the one thing I crave upon returning is a golden roast chook with an... 62 views 0 comments 1 like. Post not marked as liked 1 Amy Minichiello Feb 7 3 min Zucchini, ham & cheese Muffins That first of week of school felt a little like being stuck in a fog. My bearings were all out of kilter. A new routine to adapt to and... 231 views 0 comments 2 likes. Post not marked as liked 2 Amy Minichiello Oct 6, 2022 3 min Whole Orange & Ginger Cake I attempted to put a rather large bounty of limes to good use after my sister-in-law had forwarded a video to me on... 160 views 0 comments 5 likes. Post not marked as liked 5 Amy Minichiello Aug 12, 2022 3 min A bowl of Rice Pudding & other small Delights It arrived wrapped in a textured, hand-painted piece of wallpaper - an offcut from a farmyard scene that lines the walls of their... 256 views 0 comments 3 likes. Post not marked as liked 3 Amy Minichiello Jul 21, 2022 3 min Naked corn & a Chicken, corn and noodle soup Rummaging around the depths of the freezer can uncover forgotten treasures. A bag brimming with de-kernel-ed corn cobs was the gold I... 175 views 0 comments 1 like. Post not marked as liked 1 Amy Minichiello Jun 17, 2022 3 min Overnight Quinces The aromatic, bright yellow fruits caught my eye. There they were bulging against the brown paper bag in which they were housed, as if in... 179 views 0 comments 3 likes. Post not marked as liked 3 Amy Minichiello Jun 2, 2022 7 min Limoncello Syrup Cake When I first began dipping my toes, or should I say hands, into the world of layer cakes, I was met with terms such as swiss meringue... 239 views 0 comments 3 likes. Post not marked as liked 3 Amy Minichiello May 5, 2022 3 min A Cosy Cauliflower Mac & Cheese As the leaves crunch underfoot, and the fading light gives way to the bitter chill that hangs upon the air, the promise of a steaming... 159 views 0 comments 1 like. Post not marked as liked 1 Amy Minichiello Mar 17, 2022 2 min Granny's Pikelets As the butter softly crackles on the warm surface and the first spoonful of batter hits the pan I can smell it - the smell of comfort,... 174 views 0 comments 1 like. Post not marked as liked 1 Amy Minichiello Feb 17, 2022 3 min On Leftovers & Birthday Cake Quite often our fridge will be full of leftover cake innards - dribs and drabs of lemon curd, spoonfuls of berry coulis and the most... 120 views 0 comments 1 like. Post not marked as liked 1 Amy Minichiello Jan 20, 2022 3 min The Sound of Summer and an Economical Cinnamon Tea Cake Bridge ruffies, Bumble bees, Devilled kidneys and mutton broth. Pint, pound and ounces, and an introduction that reads - "Dear Homemaker,... 238 views 0 comments 2 likes. Post not marked as liked 2 Amy Minichiello Jan 13, 2022 3 min Gutter apricots & a mid-summer Jam There is a little red raspberry patch on the upper left side cheek of the apricot I hold in my hand. A few freckle-like blemishes here... 58 views 0 comments Post not marked as liked Amy Minichiello Dec 9, 2021 3 min Rhubarb, Orange, and Almond Tea Cake I find it difficult to call rhubarb a vegetable, just as I find it difficult to call tomatoes a fruit. The perfectly slender pink... 359 views 0 comments Post not marked as liked Amy Minichiello Nov 19, 2021 8 min A Weekend away & Anniversary Chicken “It is a wet and miserable morning in this little part of the world, so I’ve left you both a stash of firewood and some simple slippers... 197 views 0 comments Post not marked as liked Amy Minichiello Oct 7, 2021 3 min One-pan Roast Chicken Drumsticks with Parmesan, Cream & White Wine We have two very cheeky Common Mynas that stealthily squeeze themselves through the wire of our "Girls'" (aka Chooks) yard. I watch them... 625 views 0 comments 2 likes. Post not marked as liked 2 Amy Minichiello Sep 3, 2021 3 min A Comforting Pear & Chocolate Cake On the far left corner of the stovetop sits one of my silver saucepans. It is a spot I find myself coming back to time and time again - a... 239 views 0 comments Post not marked as liked Amy Minichiello Aug 6, 2021 3 min One-pan roast chicken, chickpea and eggplant kasundi There is always at least half a dozen or so tinned varieties of pulses sitting on the shelf of our pantry. They are my go-to for adding... 250 views 0 comments Post not marked as liked Amy Minichiello Jul 15, 2021 3 min Dark chocolate brownie with red wine A package arrived the other day, the accompanying note read - Dear Amy, with the colder weather settling, we are now firmly in Gluhwein... 133 views 0 comments Post not marked as liked Amy Minichiello Jun 26, 2021 4 min Quince crumble tart Lately, my mind has been abuzz with all things encased in that flaky, buttery, melt-in-your-mouth combination that makes up one of the... 138 views 0 comments 2 likes. Post not marked as liked 2 Amy Minichiello May 10, 2021 3 min Lamb Shank Curry As soon as there is the slightest hint of a chill in the air I instantly crave meals that require long, slow cooking. It is comforting... 595 views 0 comments 1 like. Post not marked as liked 1 Amy Minichiello Apr 17, 2021 3 min Spring onion cheese Tart Beau and I had to grit our teeth as we pulled the rather robust spring onions from the earth in which they were grasped tightly into. So... 139 views 0 comments 1 like. Post not marked as liked 1 Amy Minichiello Jan 7, 2021 4 min Two Summer Jam's - Apricot & Plum It has been a relatively cool start to the summer season down here in this part of the world. The earth has been soaking up the heavy... 153 views 0 comments Post not marked as liked Amy Minichiello Jan 2, 2021 7 min Pork Chops with Crispy Crackling, Cabbage, Cauliflower, Crispy potatoes. Apple & Rhubarb Pie. It was a little after 11 am, I had just set the table. I took a step back as I counted the chairs - 6 in total. A smile spread across my... 120 views 0 comments Post not marked as liked Amy Minichiello Nov 28, 2020 7 min A Rather Good Lasagne, Crisp Green Salad & Tingly Lemon Gelato. The latch of our front gate can quite often be heard from inside our little weatherboard home heralding the arrival of guests. Beau more... 285 views 0 comments Post not marked as liked Amy Minichiello Nov 21, 2020 5 min Spiced Fig & Walnut Bread Every Sunday night once the house has been blanketed in silence and both Beau and Viviana have drifted off to the land of dreams I slice... 318 views 0 comments Post not marked as liked Amy Minichiello Oct 24, 2020 6 min Curried Lamb Forequarter Chops, Potatoes, Rice Pilaf with Silverbeet. And Apple & Banana Shortcake. The opening sentence in the hefty cookbook that is "The Australian cookbook" reads...The revolution in Australian cooking over the last... 214 views 0 comments Post not marked as liked Amy Minichiello Sep 29, 2020 2 min Rhubarb & Rose Jam "Pop." That satisfying sound as the tight seal is broken, inside in all of its sweetened glory is the most wonderfully irrediscent jammy... 239 views 0 comments Post not marked as liked Amy Minichiello Sep 21, 2020 4 min Pumpkin & Hazelnut Cake with Ricotta Cream "It reminds me of something similar mum used to make..." If there is a sentence to conjure up feelings of joy, then this is it. As a... 226 views 0 comments 1 like. Post not marked as liked 1 Amy Minichiello Sep 8, 2020 4 min Rhubarb & Lemon Scones with a Jasmine Scented Drizzle A tussie mussie of foraged spring beauties sits on the windowsill above our kitchen sink - the light mauve, deep burnt orange and faded... 336 views 0 comments Post not marked as liked Amy Minichiello Sep 1, 2020 3 min Spiced Pumpkin Sourdough Pancakes It was close to midday by the time I had wiped down the kitchen sink. Two loaves of freshly baked sourdough sat proudly on the bench as... 67 views 0 comments Post not marked as liked Amy Minichiello Aug 20, 2020 5 min Sticky Date Cake with Poached Pears & A Sourdough Crumb I am finding the scribbled notes on the lined piece of paper in my notebook hard for me to even decipher...Arrows pointing here another... 220 views 0 comments 2 likes. Post not marked as liked 2 Amy Minichiello Aug 11, 2020 2 min A Warming Winter Soup of Pumpkin, Ginger & Lemongrass The calmness of the bay and the wild unpredictable waters of the ocean can both be reached within minutes from our humble little... 136 views 0 comments 1 like. Post not marked as liked 1 Amy Minichiello Jul 29, 2020 3 min Fennel, Chorizo & Marinara Risoni My heavy-based casserole pot sits on top of the stove even when it's not in use. It's covered in cooking stains, burnished marks that... 100 views 0 comments Post not marked as liked Amy Minichiello Jul 1, 2020 3 min Rhubarb and Coconut Meringue Slice They are the final addition to my basket, their long, slender rosy-red stems balance on top of a beautiful snow-white cauliflower, a... 251 views 0 comments Post not marked as liked Amy Minichiello Jun 24, 2020 3 min Lime, Nasturtium & Poppyseed Syrup Cake There are numerous boxes stacked high on top of one another in my mum and dad's garage. A treasure trove of forgotten objects and... 120 views 0 comments Post not marked as liked Amy Minichiello Jun 4, 2020 5 min Hot smoked Salmon & Potato Pie Margins of time are so very precious - these in-between stolen moments can be found right throughout the day, after putting a load of... 296 views 0 comments 1 like. Post not marked as liked 1 Amy Minichiello May 27, 2020 2 min Sausages with Tomatoes & Capsicums As the days become increasingly shorter and that late afternoon nip in the air has us retreating back into the warmth and comfort of our... 172 views 0 comments Post not marked as liked Amy Minichiello May 14, 2020 4 min Silverbeet, Spinach, Ricotta and Herb Hand Pies It was one of those days where the air was crisp but the sun shone a soft glowing light, it fell over the trees and the fine blades of... 394 views 0 comments 2 likes. Post not marked as liked 2 Amy Minichiello Apr 28, 2020 4 min Quince & Dark Chocolate Ricotta Crumb Cake Luscious, creamy ricotta would have to be one of my favourite ingredients of late. Being so versatile it's always so handy to have... 347 views 1 comment 1 like. Post not marked as liked 1 Amy Minichiello Apr 28, 2020 5 min Fig and Walnut Frangipane Tart It had been raining all day, the type of rain that soaks into the earth saturating everything in sight. A very pungent onion caused my... 132 views 0 comments 1 like. Post not marked as liked 1 Amy Minichiello Apr 28, 2020 4 min Honey-roasted Tomato & Goat Cheese Tart The smell of tomato plants always reminds me of my Nanna. As I brush my hand over their leaves and bring them to my nose I am a little... 184 views 0 comments Post not marked as liked Amy Minichiello Apr 28, 2020 2 min Green Spaghetti with Carrot top & Silverbeet Pesto Where does the inspiration for a meal come from for you? Every morning, I open the fridge door to jars full of jams, chutneys and... 41 views 0 comments Post not marked as liked Amy Minichiello Apr 28, 2020 2 min Rosemary, Lemon Verbena & Almond Shortbread (gluten free) In the pantry on the third shelf sits a container that is more often than not filled with some sort of home baked goodies. It just feels... 71 views 0 comments Post not marked as liked Amy Minichiello Apr 28, 2020 3 min Apricot Crostata ​ ​My eyes were drawn to an open cardboard carton that sat on the workbench beside our front door. I had just arrived home and my first... 78 views 0 comments Post not marked as liked Amy Minichiello Dec 21, 2019 4 min Spiced Cherry Jam As we drove off down the uneven dirt road, destined for our return home, his little sing-song voice exclaimed, "Mummy, I like that... 131 views 1 comment 1 like. Post not marked as liked 1 Amy Minichiello Oct 1, 2019 4 min Dark Chocolate, Roasted Almond & Cumquat Marmalade Cake At times it begins with a thought; an idea starts to form in my mind. It may have been something I had read, smelt or tasted and in some... 322 views 0 comments 2 likes. Post not marked as liked 2 Amy Minichiello Jun 22, 2019 4 min Hot smoked salmon, Brie & Quince tart A slice of oozy creamy brie sat on top of a piece of Smyrna sun-dried quince and I was in heaven. As I stood there savouring every last... 125 views 0 comments 1 like. Post not marked as liked 1 Amy Minichiello Jun 9, 2019 5 min Nanna Joy's Sausage Rolls My feet quickly scurried over the icy-cold pavers towards the carport; our second fridge lives out there and I grasped whatever it was... 1,531 views 0 comments 2 likes. Post not marked as liked 2 Amy Minichiello May 31, 2019 6 min Quince Frangipane Burnt Butter Tart Butter; What is it that makes it so special? What is the very first thing that pops into your mind at the mention of it? Is it a golden,... 198 views 0 comments 1 like. Post not marked as liked 1 Amy Minichiello May 10, 2019 5 min Quince & Apple Tart with Hazelnut Crumble I really never used to look forward to the colder months; the change in seasons and the rain were more of a hinderance than anything... 213 views 0 comments Post not marked as liked