Tuesday, November 8, 2011
Wind-swept and in Love...
Thursday, July 21, 2011
Early morning light.
Monday, July 18, 2011
Lazy afternoons.
Sunday, July 17, 2011
Quince.
Oven Roasted Pears or Quinces
Equipment
Baking dish
Spoon
Knife
Basting brush
Bowls
Ingredients:
• 80 grams butter, chopped
• 6 pears or 3 quinces
• 150 grams castor sugar
• Juice of 2 lemons
• 6 lemon verbena leaves (or a vanilla bean, scented geranium leaf, citrus peel, cardamom pods, a cinnamon stick or a star anise)
• Honey-flavoured yoghurt or double cream, to serve
What to do:
Preheat oven to 150°C. Melt butter in a 1.5 litre-capacity baking dish.
Peel pears, halve lengthways, remove cores with a twist of a parisienne spoon and roll in melted butter. Wash and peel quinces, halve lengthways and remove cores if you wish (they are quite edible after 3 hours cooking). Roll in melted butter. Turn fruit so it is cut-side down in baking dish and scatter with sugar. Drizzle over lemon juice and add lemon verbena leaves or other flavouring. Cover tightly with a doubled sheet of foil and roast for 2 hours.
Turn fruit and baste with syrupy pan juices. The pears may be tender at this time and can be lifted onto a plate. Re-cover and bake quinces for another hour; they are ready when tender and highly glazed. Serve fruit with honey-flavoured yoghurt or double cream.
This recipe is from Stephanie Alexander's Kitchen Garden Companion (Penguin Lantern 2009).
Happy Cooking.
Cheers Sarah
xoxo
Saturday, July 16, 2011
Parlez-vous français?
Friday, April 15, 2011
Monday, April 11, 2011
missing week...
I hope you are all well and have managed to avoid any of the nasty bugs that seem to be on the rounds at the moment.
Cheers
Sarah xoxo