Hiatus. Pinterest. Baby.

Bonjour.

I have returned from a pregnant pause. Get it? Pregnant? Husband and I will be expecting our first bundle of joy in April 2016. Little Meatball. Not finding out what we're having (bucking the trend!), until she arrives. And if I call Meatball a she, it's a gut feeling.

So here I am, back after two years. I tried my hand at writing erotica. It exists somewhere on the internet. Would I show my friends and family? Hell no. It definitely brought out some unsavoury characters, but I've also spoken to some people that are lovely, and those people are different; sometimes in a good way.

So, since 2013, life has been a rollercoaster. More highs than lows, but the lows always hit hardest. Finding out we were pregnant was a blessing. The silver lining of 2015. And finding out I had gestational diabetes was a kick in the guts. So, my diet has been overhauled. Let's be real for a moment here, it's not a lifestyle change. It was a wakeup call. "Change the way you eat, Eleni. Don't jeopardise your baby's health." Oof. Heavy.

So, as you know, most women (Mormon women especially), are users of Pinterest. While browsing through the somewhat endless posts on weddings and babies, I came across the recipes. My god, American women love to cook! They put me to shame. So tonight, after eating healthy for weeks, testing my blood four times a day, and a productive weekend of cleaning and house stuff with the husband, I decided to cook.

Chicken and Mushroom Casserole

Here are my before/during/after pictures. I've never floured chicken before. I am totally sold on this. It made it completely different tasting. And the review from my husband? "It was lovely, can I eat the rest?"

A winner in my books!

Lunch at Shanghai Tea House

On Friday, the girls I work with decided to check out Shanghai Tea House, the newest culinary addition to the Burnside Village. Located on the timber deck, the size of the restaurant is quite deceiving. It looks small on the outside, but seats about 30-40 not including the 2 private booths. That's right, private booths! They are intimate without being squishy and have a curtain you can pull across the entrance to the booths. Perfect for that business lunch?

The food is nothing like I expected. The reviews for Shanghai Tea House haven't been very favourable online, and they did colour my opinion before I'd even been. But I'm glad I did go. There are all sorts of delicious treats and lovely teas. For the Burnside Village, the pricing is quite reasonable. Lunch specials are around the $15 mark, with morning and afternoon tea specials around $10 which includes tea and a snack.

There specials are updated daily and the yum cha consists of deep fried goodness as well as healthier options. The tea list is quite extensive and a pot of tea for 2 can easily be shared between 3 people. The tea comes in little pots with the cutest little double walled tea cups. I will be sourcing these, or definitely adding them to my wishlist!

Lily wolfberry tea

The lunch specials are amazing. I went with the garlic prawns. An old favourite. I was expecting the old take away dish, a creamy, heavy sauce with 2 or 3 prawns. I was pleased to receive the below dish, a light garlic sauce, which was so very more-ish.

Garlic prawns and rice

The tea was delicious, I'm a bit apprehensive about trying anything outside of my usual black tea, but found it was light on the palate and suited the meal very much. Shanghai Tea House is also fully licenced, and judging by all the ladies ordering Moet on the day, it was appreciated!

I would definitely recommend visiting Shanghai Tea House if doing a spot of shopping over the other cafes in the village. It is somewhere I can't wait to go back and visit and will have to go for yum cha over a leisurely lunch.

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Shanghai Tea House is located at Shop 108, Burnside Village, 447 Portrush Road Glenside. Phone 7200 3063 for bookings.

Opening hours:
Mon - Wed: 10:00 - 17:00

Thu - Sat: 10:00 - 22:00

Sun: 10:00 - 17:00

Quick Review: MAC Purchase

I recently purchased some MAC from the US. MAC's pricing in Australia is daylight robbery, so I thought I would get myself some sent over.

The good news is, they're authentic! I was a bit sus about buying online unless it was from MAC themselves, but it has passed the authenticity test. I could only go by swatches online, as getting to town or Marion is a pain.

I purchased MAC Lipglass in Embrace Me and MAC Satin Lipstick in Viva Glam Nicki.

The Nicki Minaj Viva Glam is a lot more pastel in person than the swatches show. But Her Minaj-esty would be proud! After applying it, I may have broken into a loud, off-key rendition of Starships. Hey, it called for it! It feels a little drying on the lips, but I don't wear lipstick every day, so I can deal it with occasionally.

Embrace Me is a vibrant fuchsia colour. As far as lip glosses, it's sticky, but great coverage and staying power. After blotting my lips, I end up with a nice pink finish. I don't expect a lot of lasting power, but this is definitely a night out on the town colour.

I think I have the MAC bug, and might have to get some more soon!

Flaounes (Traditional Cypriot Cheese Pastry)

It's Easter eve (Holy Saturday) and after seeing everyone post beautiful food on Facebook, I decided that I should make something. But what? Sweets are covered, lamb on the spit is out main course. Why not go back to my heritage and make flaounes? Flaounes are traditionally made on Holy Thursday before Good Friday. In Cyprus, the women of the village gather together and make huge batches of these time consuming pastries. Well worth it, but some recipes I've seen call for around 18 eggs. This the cheat's way, but they are still amazing!

Ingredients

• Yeast dough
  • 750g strong plain flour (bread flour will do)
  • 1 sachet dry yeast
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 tablespoons olive or vegetable oil, water to mix
  
  
• Cheese filling
  • 250g cheese: you can use any Greek cheese, but my local Coles is small and didn't have any Greek cheeses so I used cheddar
  • 100g Haloumi,
  • 1 tablespoon flour
  • 1 teaspoon baking powder
  • 1 tablespoon crushed dried mint
  • 4 eggs, lightly beaten
  
  
• To finish
  • 1 egg, beaten
  • sesame seeds

Sift flour into a large bowl. Stir in the yeast, salt and sugar. Add the oil and enough water to make a firm dough. Knead for at least 5 minutes until smooth and elastic. Put the dough in a plastic bag and leave in a warm place for an hour to rise.

For the filling, coarsely grate the cheeses, add the flour and baking powder then gradually stir in the beaten egg and seasonings until you have a stiffish paste (keep some of the beaten egg back if the mixture becomes too runny).
 

Divide the dough into egg sized pieces and roll these into 10cm discs.

Place a generous tablespoon of filling in the centre of each pastry disc, spreading it slightly. Pull dough up at 3 points to make a triangle, or 4 points to make a square. You should still be able to see the filling in the middle.

Press corners together to seal and leave to rise. Just before baking, brush with beaten egg and sprinkle some sesame seeds over the finished flaounes.

Bake in a hot oven at 230'C for 12-15 minutes until cheese filling is puffed and flaounes are golden.

Serve warm or cold.

Makes 12, but I easily made 16.

Kopiaste and Kali Anastasi!

Celebrating Greek Orthodox Easter

So seeing as it's the Holy Week, I thought I would take a minute to explain why we Greeks (Orthodox) celebrate differently to the rest of the world. Some people think that Orthodox Easter is about lamb on the spit and a different Easter date. But why do we do things "differently"?

While Easter is a 40 day event (Sarakosti), it all comes down to Holy Week, the week between Palm Sunday and Easter Sunday. This is the week leading up to and celebrating the Resurrection of Jesus Christ. Even though I don't attend church that often, I find that the ceremonies I attend are beautiful.

We also fast either for 40 days, or Holy Week. This means once you have fish as your only protein on Palm Sunday, the rest of the week we abstain from meat, dairy, alcohol and sex. With so many yummy Greek recipes, and vegan, too, there's no end to options. Lenten fasting is over after the Paschal Divine Liturgy on Saturday. To break the fast, a dish of Magiritsa is served, followed by the cracking of red eggs. The red eggs symbolise the blood of Christ and rebirth. The eggs are cracked together with another person's egg, the cracker says "Christos Anesti" (Christ Has Risen) and the other person responds "Alithos Anesti" (Truly He Has Risen). This greeting is also used for the 40 days following Easter. One thing that people do that is annoying is replying "Alithos, mate". To me, that takes away the meaning behind it.

Right, so after midnight, you've gone to sleep with a tummy full of gut soup and eggs, what do you get for lunch? That's right, lamb on the spit! The day is filled with family, friends and most importantly FOOD!

So why do we celebrate on a different date? The Eastern Orthodox Church follows the Gregorian calendar, in most years Western Christian churches and Eastern Orthodox churches celebrate Easter on different dates. In 2013, for example, Easter will be celebrated on March 31 by Western churches and May 5 by Orthodox churches. But in 2011, the two celebrations occurred on the same date, April 24. The formula for Easter- the first Sunday after the first full moon on or after the vernal equinox" - is identical for both Western and Orthodox Easters, but the churches base the dates on different calendars: Western churches use the Gregorian calendar, the standard calendar for much of the world, and Orthodox churches use the older, Julian calendar.

I wanted to write more but I couldn't think of anything else. Maybe this should be a small Paschal series?