Posts Tagged ‘recipe’

Backyard Passionfruit Ice Cream

March 18, 2014

passionfruit

My boyfriend has a tangled, overgrown passionfruit vine growing from a neighbouring backyard into his Balmain courtyard.  For years he has been throwing them out as they fall off the vine.  But now I squeal whenever I see one on the pavers in the courtyard, run down stairs and fetch it, collecting them in a bowl in the kitchen until I have enough to make an ice cream so delicious and heavenly it’s hard to imagine that it has such simple ingredients.  Even an ice cream purist like Andy (vanilla with chocolate sauce, please) has to admit that it is pretty damn good.

Passionfruit Ice Cream
Adapted from a recipe by David Lebovitz

1/2 cup fresh passionfruit pulp, from 10 passionfruits
1 cup heavy cream
6 tablespoons milk
7 tablespoons white sugar
pinch of salt
4 egg yolks

Scoop the pulp out of the passionfruit and place in a sieve over a non reactive bowl.  Press down on the pulp to squeeze as much juice into the bowl as possible.  When you have close to half a cup, mix in half a cup of the cream and put to one side.

Warm the milk, sugar, salt and the rest of the cream in a small saucepan.  Whisk the egg yolks gently and pour the warm milk mixture into the yolks, whisking to combine.  Pour this mixture back into the saucepan and stir on a low heat, scraping the bottom and corners of the pan with a silicone spatula so that the custard thickens evenly.  This may take up to ten minutes.  The custard is ready when you can run your finger down the spatula and leave a clean line.

Discard the leftover passionfruit seeds and pulp from the sieve and place back over the bowl containing the passionfruit and cream mixture, pour the custard through the sieve and stir into the passionfruit and cream mixture.

Chill and then churn in an ice cream maker for 30 minutes.

Take to the dog park at the bottom of the street on a Friday afternoon and share with everyone.  We were very lucky and got some lemon meringue pie in exchange.

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Strawberry Mornings

September 23, 2013

strawberry mornings

I’m newly back in Sydney after 3 months in North America, and am enjoying slow mornings sitting on the back lawn with my cat.  Breakfasts are not only slow, but easy – pot set yoghurt with fresh pear or strawberries and some syrup that I made to have with soda water, but that is just too tasty to dilute and waste in a drink.

While I was away my local cafe Cornersmith opened up a new space on Illawarra Road, offering fresh local produce and cheese making classes run by Kristen Allan.  Kristen’s pot set yoghurt is for sale in the Cornersmith Picklery for $10 a jar and it was that trembly just-set tart opacity that begged me to pour homemade strawberry-basil syrup over my breakfast a few mornings ago.  I’m glad I did.

Strawberry Basil Syrup (adapted from the kitchn)

2 punnets strawberries, trimmed
Juice of 1/2 lemon
1/2 cup loosely packed basil leaves
1 cup sugar

Blitz strawberries with a bamix or blender wand.  Press through sieve to remove seeds.  Measure resulting juice into a cup, topping up with water to measure one cup if necessary.  Pour juice into a small saucepan with lemon juice, basil, and sugar.

Heat mixture over medium heat until boiling.  Simmer 5 minutes, stirring frequently.  Remove from heat and let cool.  Remove basil leaves and pour into a clean jar.

Can be added to soda water, poured on top of yoghurt or ice cream or eaten with cake.  Nom.

Earl Grey Ice Cream

February 7, 2013

It was very wet in Sydney this weekend.  I combatted the bleak weather by wearing red lipstick and gumboots, and making an ice cream designed especially for rainy days.

earl grey ice cream

Earl Grey Ice Cream
Adapted from a recipe by David Lebovitz

1 cup (250 ml) whole milk
2 cups (500 ml) heavy cream
2/3 cup of sugar
1/4 cup French Earl Grey tea leaves
5 large egg yolks

Warm tea leaves, milk, half the cream and sugar in a medium saucepan. Cover and set aside to steep for 1 hour.

Rewarm the tea-infused milk.  Pour the remaining cup of cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.  Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves.

Chill and then churn in an ice cream maker for 30 minutes.

Lentil Hotpot

September 4, 2012

20120903-125508.jpg

Lentil Hotpot

1 cup puy lentils
2 Tbsp olive oil
1 onion, diced
2-3 cloves of garlic
2 Tbsp coriander stems, finely chopped
1 carrot, diced
2 stalks celery, diced
1 zucchini, diced
1 bay leaf
thyme
500ml chicken or vegetable stock
salt + pepper
2 Tbsp parsley or coriander
thick greek yoghurt and lemon juice to serve

spicy alternative: replace herbs with 1 tsp of tumeric, garam masala, cinnamon and cardamom

Rinse and drain lentils then soak for 30 minutes or overnight.

Cook onion over low heat until soft.  Add garlic, chopped coriander stems and diced vegetables.  Stir until veges start to soften. Turn up heat, add lentils and stir.  Pour in stock and add herbs or spices.  Cook over low heat for 30-40 minutes until lentils are tender.  Add extra water or stock if necessary.

Serve with parsley or coriander, yoghurt and lemon juice.  Good both hot and cold, on its own or with brown rice.

easy grains

February 18, 2010

I’m trying to be kind to myself at the moment.   I’m busy, despite my best intentions, and am slowly realising that I really need to learn to take my time over those small, everyday things… instead of rushing around all the time.  Old, bad habits die hard.

My sister Claire has made this muesli for years.  And I have started making it recently, too.  I know that some people sit and drink a cup of tea in the morning and take their time over breakfast, but it has never been something that I’ve been good at.  But I am trying!

Caramel Muesli (for want of a better name)

Mix in a big, microwaveable bowl…

3 cups rolled oats
½ cup rolled barley
½ cup pepitas (pumpkin seeds)
½ cup chopped nuts (almonds, cashew nuts and hazelnuts are all good!)
¼ cup sunflower seeds
¼ cup wheatgerm
¼ cup oatbran

In a smaller microwaveable bow, mix…

4 Tablespoons of runny honey
2 Tablespoons of oil
2 Tablespoons of brown sugar
and a little bit of salt, vanilla extract, cinnamon etc etc

Zap the liquid ingredients in the microwave for 1 minute until bubbly.  Then pour over the mixed dry ingredients and stir.

Microwave the muesli for 4 minutes. Stir.

Microwave for 1 minute intervals, stirring after each, until the muesli is golden (usually about 7-9 minutes in total).

As it cools it will firm up and go crunchy.  When you pour milk on it, it turns the milk to caramel.  Mmmmm.

(Did I mention all indredients are negotiable?  Try different grains and nuts… I’d be interested to hear your awesome combos!)