GOODNESS ME! It has been a while. I have really wanted to add to my blog but life has taken a few turns and frankly, there has not been the time.
I started a new job back in August, or more accurately, had somewhat of a career change. So partly I have been busier, but more importantly, I have been learning a lot of new stuff and I have found it hard to concentrate on my creative pursuits.
But I am now beginning to come back here. I can not promise it will be with as much regularity as before, but there are definitely blog post which have been nagging my brain and really need to find a home here!
So on with the latest post.......
"Where the needs of the world and your talents cross, there lies your vocation. " Aristotle
eggplant, broad bean & garden pea timbale
with marinated feta heart
wood fired oven slow roasted pork
green apple, red onion & sage roasted chutney
green bean and rocket salad
raspberry Crème brûlée with orange tuiles
|Floral designs by Niddrie Flowers|
|The entree and main courses|
|Dessert of Crème brûlée|
|Some of those devine home prepared olives|
75g caster sugar
5 egg yolks
100g raspberries (frozen if fresh unavailable)
50 mls milk
450 mls thickened cream
1 vanilla pod or 1 teaspoon vanilla paste
caster sugar for topping
60g caster sugar
2 egg whites, unbeaten
finely grated zest of 2 oranges
Pre heat the oven to 140°C. In a medium bowl whisk the sugar and eggs together.
Divide raspberries evenly between 4 x 1 cup ramekin dishes. Heat the milk and cream along with the scraped vanilla bean. Transfer to the egg mixture and mix until combined. Transfer to a large jug and pour into the ramekins.
Place in a bainmarie of hot water and bake in the oven for 40 minutes. Allow to cool and set, then chill in the fridge.
Sprinkle the tops with a thin layer of caster sugar. Using blow torch in constant movements, melt sugar until golden.
TUILESPreheat oven to 160°C. Whip butter and sugar by hand until pale. Fold in egg whites slowly and follow with zest and flour.
Rest for 20 minutes and then spread onto a baking tray covered with baking paper to desired shape, using a palette knife.
Bake for 10- 12 minutes or until just golden.
Serve with Crème Brûlée.
This whole day was a very worthwhile exercise and I will definitely be doing it again. Everyone was in a great mood and a bunch of people, many of whom had not met before, got together for a meal and a great cause. Combining my hobby with sharing a great day with friends and being able to use that to give back to people in need was very satisfying. In the end, we raised close to $700.
I had been tweeting about my lunch and hash tagging Oxfam to help create some buzz around the event generally. As a reward for my effort, the awesome people at Oxfam noticed and sent me a gorgeous hamper filled with fair trade Oxfam goods!
To find out more about Oxfam and all the projects, events and products they support and provide, take a look here.
I love getting feedback on how my recipes have worked out for you or what you think of what I'm saying or cooking. All responses graciously received!