Posts Tagged ‘Dessert’
Rhubarb is currently in season, and whilst most people think rhubarb is a fruit it is actually a vegetable. Known for its tart, tangy and slightly sharp taste, rhubarb is a great filling for pies and crumbles, marries beautifully with cream and custards and also has its place in savoury dishes. I have wonderful childhood memories of my Mum’s delicious rhubarb crumble…
Mangoes are in season and although the majority of them are coming from the Northern Territory presently, it won’t be long before we’ll be eating Queensland mangoes. When mangoes are in abundance and inexpensive as they are now, I say make the most of them any way you can in your cooking. I devised this recipe the other day, as I had a fruit bowl full of mangoes and a large tub of beautiful local yoghurt from Maleny Dairies* in the fridge which needed to be finished up.
When you see mangoes at your local farmers market, you know summer is definitely on its way. Whilst the mangoes that are available at the moment are mainly coming from Northern Territory, it won’t be long before we’ll be enjoying Queensland mangoes. Mangoes are such a versatile fruit, and can be used in savoury dishes, drinks, baked goods and desserts to name but a few! One of my favourite ways to cook with mangoes is this Mango Pie, a recipe I developed quite a few years ago but find myself making over and over again. The pie filling is luscious – creamy, fruity but not to sweet. I like to make my pastry from scratch, but if you’re pressed for time just use a sheet of defrosted shortcrust pastry. Either way, your guests will be coming back for seconds, I promise you!
It’s been a long time between posts, and that’s because this foodie has been eating her way around Europe! Having just returned from a wonderful month travelling Italy, France, Belgium, Holland and England, I’m back in Noosa with renewed culinary inspiration. There were several highlights to my trip – one was dining at Heston Blumenthal’s restaurant The Fat Duck, an incredible experience, and the other was travelling around rural Italy. I concentrated on a fairly small area, which included the regions of Liguria, Tuscany, Umbria and Marche. On my gourmet escapades, one of the things that was very apparent is the diversity of foods in each region. For example Liguria was abundant with seafood and is where the famous pesto sauce originates, whereas Tuscany cuisine was more meat-based, with game being readily available.
Tamarillos, also known as the tree tomato, are plentiful on the Sunshine Coast at the present. One of my lovely neighbours who has a tamarillo tree which is abundant with fruit kindly gave me a large bag full, which led me to creating this recipe. Poaching tamarillos in a sweet syrup is one of the nicest ways to enjoy this often overlooked fruit.
It looks like we’re in for a hot dry summer in Noosa, and nothing cools you down better than a frozen dessert (except maybe a dip in Laguna Bay). Semifreddo means “half-frozen” in Italian and this creamy yet light dessert has the texture of a frozen mousse. It’s not complicated to make and unlike many frozen desserts an ice-cream maker is not required. Accompanied with macerated berries, it’s a perfect dessert for the festive season. Serve with a glass of ice-cold limoncello.
There has been some gorgeous rhubarb available at the Noosa Farmers Market the past few weeks, and I have been cooking with it in a number of different ways. Whilst most people think rhubarb is a fruit it is actually a vegetable! Known for its tart, tangy and slightly sharp taste, rhubarb marries beautifully with strawberries, which are readily available at present.
With the weather cold and chilly at this time of the year (yes, even on the Sunshine Coast!), this dish will add a bit of summer to your winter table. Tarte Tatin is an upside-down tart, made most commonly with apples, where the fruit is caramelised in sugar and butter prior to baking. I created this version replacing the traditional apple with local pineapple and passionfruit, which are readily available at the Noosa Farmers Market year round. It’s a tropical twist on an old favourite and tastes really good!
Strawberries are so plentiful on the Sunshine Coast currently that they are almost giving them away. Last Sunday at the Noosa Farmers Market I paid just $6 for 3 x 500g punnets! When strawberries are this inexpensive, I am busy making strawberry jam, strawberry daiquiris, strawberry muffins, and one of my favourite desserts – Strawberry Ricotta Cheesecake with Macerated Strawberries. This light and luscious cheesecake is not too sweet, and because it doesn’t have a biscuit base like many cheesecakes it is lesser in calories (you could use low-fat ricotta for an even lower fat option). It’s also gluten free if you use gluten-free cornflour. If you’re serving a wine with it, a Late Harvest Riesling is a good match. Enjoy!
Living on the Sunshine Coast brings a multitude of culinary benefits, one of which is access to the amazing strawberries that are grown in the region. Sunshine Coast strawberries are currently in season, and some of the best can be found at the Noosa Farmers Market on Sunday mornings. I incorporate strawberries into my cooking in many ways, but because it’s winter and a particularly cold one, I thought I’d share my recipe for Strawberry Clafoutis.