Category Archives: Fruit

sweet omelette with figs and brandy chocolate sauce … for your #valentyn

sweet omelette with figs and brandy chocolate sauce … for your #valentyn

Tomorrow is the most important love day of the year… Valentine’s day. Yes, I do make my husband supper every single night, but on Valentine’s day I try and make him something he really loves. Rick loves eggs – he can have eggs for breakfast lunch and supper – in fact given the choice I think he would eat eggs for 365 days of the year. The other thing he loves is chocolate and … figs. Tomorrow, I am going to say I love you with this sweet omelette with figs and brandy chocolate sauce. It might sound strange to think of a sweet omelette but I have to admit, it is delicious. It is simple to prepare and with a glass of bubbly provides the perfect Valentine’s breakfast…lunch or light dinner.
omelet with figs and chocolate

My friend Emile Joubert also suggested the following fillings: salmon and cream cheese, bacon and cheese and chopped fresh herbs

omelet for your valentine

Sweet omelette with figs and brandy chocolate sauce
(Serves one)
Figs
3 figs, quartered
5 ml butter
5 ml sugar
15 ml brandy
Brandy chocolate sauce
25 g cream
50 g chocolate, cut into small pieces
15 ml brandy
Omelette
3 eggs
pinch of salt
15 ml sugar
10 ml butter
To serve
2 fresh figs, quartered

Figs: Fry the figs in a pan with butter and sugar until soft. Add the brandy and flambé. Set aside.
Chocolate sauce: Heat the cream and poor over the chocolate. Stir until melted and smooth. Add the brandy and stir well.
Omelette: Crack the eggs into a bowl, add salt and sugar and blend with a fork. Heat a 22 cm non-stick pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the centre of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a circle and loosen the edge. Let the omelette sit in the pan for 10 seconds without touching.
Shake the pan to loosen the eggs mixture from the pan. Add the figs and juice to the omelette. Using your spatula, fold over one-third of the omelette. Slide the omelette onto a plate and fold over the other side so that the omelette is a tri-fold. Smother with chocolate sauce and serve immediately with fresh figs and a glass of bubbles.

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fruit + vegetable salad with white chocolate mousse

fruit + vegetable salad with white chocolate mousse

I was introduced to this extraordinary fruit and vegetable salad with white chocolate mousse this past week by Italian chef, Leonardo Vescera at the glamorous Ga Gemma Dell’ Est Hotel in Zanzibar. Never in my wildest culinary dreams did I think that raw veggies and fruit could go so well together. The trick with this is that you need to cut your vegetables into small little cubes. The veggies provide sweetness and texture to an ordinary fruit salad.

Back home, I decided to make my own version. I hope you will enjoy it as much as I did. Give it a whirl…it is a taste adventure!

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Fruit and vegetable salad with white chocolate mousse
Serves 6
100g of the following fruit + vegetables (you can of course, substitute these with your own choices…)
Pineapple, banana, carrot, papaya, peach, baby marrows, patty pan squash
10 ml icing sugar
30 ml mango or pineapple juice
A squeeze of lime juice
A few chopped mint leaves

Cut the vegetables into small blocks. Mix all ingredients together and serve with a dollop of white chocolate mousse.

Two ingredient white chocolate mousse
1 cup cream
150 g white chocolate

Melt chocolate in a double boiler. Heat 1/3 cup of cream. Pour heated cream over chocolate and mix well till smooth. Allow the chocolate and cream mixture to cool down to room temperature. Beat the remaining cream until stiff and fold into the chocolate. Put in refrigerator until needed.

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#prickly pear jam

#prickly pear jam

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{prickly pear flutters}
While trawling through Checkers the other day, I came upon trays and trays of freshly picked prickly pears. My heart burst into an immediate flutter as I remember with much affection my childhood memories of cold and crisp prickly pears. I used to eat them whole – pips and all.

{the good old days}
Recollections of holidays spent with my aunt on their farm in Harrismith came flooding back. She had one of those enormously long dining room tables – you know the ones that could seat at least twenty. My family, Oom Samie and Tannie Miena used to gather around the table at mealtimes. Just after Oom Fanie said grace, Tannie Miena would ring the silver bell she always had and minutes later the household help would appear bringing in tray upon tray of food. Freshly baked bread, genuine farm butter, fig jam, farm eggs, chops, sausage and the rest – and this was only breakfast! But I always remember the great big bowls of prickly pears…it was something like a South African Babette’s Feast, each mealtime, each day,

I never knew where to start… or what to eat first. But one thing I always did was leave the best for last – the chilled prickly pears. It was for me the pièce de résistance.

{cheeky cumin seeds}
Snapping out of my retro daydreaming, I packed in a good few prickly pears and headed straight home. I took one of the long favoured recipes from Cook and Enjoy and cheekily added some cumin seeds and a squeeze of lemon juice. Delicious!

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#prickly pear jam
 
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Ingredients
  • 500g peeled prickly pears
  • 2 cups sugar
  • 2 ¼ cups water
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin seeds
  • pinch of salt
Instructions
  1. Put the sugar, water in a pot and bring to a boil. Place the prickly pears, lemon juice and cumin in the syrup. Cook slowly for as ¾ hours until soft and transparent. Bottle and store.

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macerated cherries with crème fraiche for the new year

macerated cherries with crème fraiche for the new year

macerated cherries

{2013 roller coaster}
What a year 2013 was? It was like one of those runaway roller coaster rides that takes you to the highest of highs and lowest of lows and as it winds its way to the end of its track, one is left with a sense of both exhilaration and relief. I think I had one of those years…. So much so that I have to start 2014 with these happy + fun, alcohol-drenched cherries. Perhaps I am being a little dramatic, but these little fruits are like one of those great big firework displays announcing the New Year … so colourful, bright and celebratory.

{happy new year}
I hope 2013 has treated you well and wish that this year will be an awesome one!

Thanks for reading my blog and a very Happy and Blessed 2014 to one and all…. !

{meaning of macerate}
Macerate | ˈmasəreɪt/
soften or become softened by soaking in a liquid

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macerated cherries

 

macerated cherries with crème fraiche for the new year
 
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Author:
Serves: 4-6
Ingredients
  • 500 g fresh cherries
  • 200 ml grappa
  • 200 ml marsala wine
  • 1 Tbsp muscovado sugar (or any soft brown sugar)
  • 250ml créme fraiché
  • 2 Tbsp muscovado sugar
  • a few mint leaves, chopped finely (do not leave this ingredient out!)
Instructions
  1. Mix the grappa, wine and sugar together and pour over the cherries. Let it stand in the fridge for 24 hours.
  2. Just before serving mix the créme fraiché and sugar together – the sugar will melt it naturally.
  3. To serve: scoop some crème fraiche on a plate, add a few cherries and then sprinkle with chopped mint leaves.

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#apple salad stack

#apple salad stack

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{#heaven}
Here is something for the summer…This is crunchy, salty and sweet with a deliciousness that’s just perfect as a starter or main for those dreamy summer soirees. The flavours are all very subtle – neither flavour overpowers the next – each ingredient being complementary to the other.

I had this with an ice cold glass of Pierre Jourdan Tranquille Blush. #heaven

Watch me make this by clicking here.

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#apple salad stack
 
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Serves: 2
Ingredients
  • 2 green apples, cored and sliced with a mandolin into thin slices
  • 4 slices parma ham
  • 2 slices camembert cheese
  • 3 Tbsp mayonnaise mixed with 1 tsp of water
  • 8 walnuts
  • micro herbs
Instructions
  1. Stack the apple in its original form adding the camembert and a slice of Parma ham in-between the apple slices or wedges.
  2. Top with more Parma ham, drizzle with the mayonnaise.
  3. Lastly, top off the apple stack this with some walnuts and micro herbs.

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strawberry + pomegranate carpaccio with fennel infused watermelon sorbet

strawberry + pomegranate carpaccio with fennel infused watermelon sorbet

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Watch me make this by clicking here.

watermelon sq{watermelons² #squared}
Did you know that the Japanese grow square watermelons since the early 2000’s?
Space is a priority in Japan so the farmers have cultivated these square-shaped watermelons in order to save space and to ensure that the watermelons fitted into the refrigerators more easily. *I just love the Japanese …clever people*. How did they do this? Well like everything Japanese do … ingenious and yet so practical.

The watermelons while still growing on the vine, are placed in a square glass boxes. And yes, these boxes correlate to the exact dimensions of the average, domestic refrigerator in Japan. *clever people again* :-). These square watermelons are obviously somewhat higher in price but are still much sought after by many Japanese households.

{watermelon not #squared}
Moving right along from this watermelon² story, I decided to make these delicious watermelon sorbet balls to go with a strawberry + pomegranate carpaccio. Adding some fennel seeds just offers an alluring and tantalising liquorice note. *I just loved the combination of the subtle fennel-liquorice-taste with all the other fresh flalvours*.

This is a perfect summer dessert – healthy, tasty, fresh, crunchy and oh so beautiful too!

{how to produce a watermelon²}
For those keen on swatting up on the Japanese art of growing your own, perfectly squared watermelon, here is a link that you need to look up.

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fennel infused watermelon sorbet
 
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Author:
Serves: 6
Ingredients
  • 4 ½ cups watermelon juice, watermelon seeded and blitzed
  • ½ cup sugar
  • ½ tsp fennel seeds
  • 2 Tbsp lemon juice
Instructions
  1. Add ½ cup of watermelon juice + sugar + fennel seeds to a pot and bring to a simmer. Remove from the heat then add the lemon juice.
  2. Put this aside and allow it to cool down completely. Leave the fennel seeds in the mixture.
  3. Add the other 4 cups of watermelon juice and place it in the fridge to chill further.
  4. Make the sorbet in your ice-cream maker as per the manufacturer’s instruction.

 
strawberry + pomegranate carpaccio
 
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Author:
Serves: 4
Ingredients
  • 400g strawberries
  • 1 tsp icing sugar
  • 1 pomegranate, peeled and seeded
  • mint leaves
Instructions
  1. Thinly slice the strawberries and sprinkle with icing sugar. Let it stand for a few minutes for the icing sugar to “melt”.
  2. Add the pomegranate seeds and decorate a few fresh leaves of mint.
  3. Lastly, add scoops of watermelon sorbet.

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baked fruit salad

baked fruit salad

baked fruit salad

I felt like a fruit salad the other day but because it was freezing cold and wintery outside I did not feel like cold fruit. I decided then and there to make a baked fruit salad. For me, a fruit salad is not specific fruit – it’s just fruit that you have in your bowl. On that day I had guavas, bananas, apples and pears. I just cored them and baked these with star anise, cinnamon, brown sugar and butter.

It formed this delicious yummy tropical caramel-like sauce at the bottom and was devilish delicious with a dollop of ice cream. Sometimes in life, you have to do things differently. Try it, it sometimes holds some delightful surprises.

baked fruit salad

baked fruit salad

baked fruit salad

baked fruit salad

 

baked fruit salad
 
Prep time
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Author:
Serves: 4
Ingredients
  • 1 Apple, cored and cut into quarters
  • 1 Pear, cored and cut into quarters
  • 1 Banana, peeled and cut into 2 lengths
  • 3 Guavas, cut into half
  • 3 Tbsp (15ml) Soft brown sugar
  • 2 Tbsp (15ml) Butter
  • 2 Star Anise
  • 1 Large cinnamon stick
  • Foil
  • Ice cream or cream
Instructions
  1. Preheat the oven to 200 °C
  2. Add all the ingredients in an oven pan and cover with foil.
  3. Bake for 30 minutes.
  4. Remove the foil and serve hot with a serving of ice cream or whipped cream.

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flamboyant guavas poached in ginger

flamboyant guavas poached in ginger

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At work I have this amazing colleague, Niaz. He brings me a surprise every now and then … some times a bouquet of curry leaves and then other times some of his special firebrand chillies (these are HOT!). The other day he was generous enough to bring a huge bag of guavas to the office and told everyone to just help themselves. They were still completely green – so I took 5.

The green guavas lay in the fruit bowl on my kitchen for about a week like sunbathing pensioners on a cruise ship. One day after work I came home and the quavas had ripened and their intoxicating aroma permeated the kitchen. I realised then it was time …

Guavas for me are just so very flavoursome but it is rather difficult to pair them with something because of their distinct and sometimes overbearing flavour (…in a good sense that is…) and taste. You see some fruits are subtle to the palate and others somewhat flamboyant. Well, these guavas were flamboyant and juicy, all dressed up in their natural skins with nowhere to go. I peeled them and poached them in a lovely ginger syrup. The ginger works so delicately and perfectly with guava (*put in mind to remember this) – it gives a bit of heat that’s just intoxicatingly delicious. To round of this pairing I added a little touch of mint.

I served it with a scoop of ice cream. Flamboyant with a capital F is perhaps the only way I could describe it.

guava

ginger poached guava

ginger poached guava

 

flamboyant guavas poached in ginger
 
Prep time
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Author:
Serves: 2
Ingredients
  • 200 g Guavas peeled
  • 250ml (1 cup) Water
  • 80 ml (1/3 cup) Sugar
  • 1 Thumb of ginger– thinly sliced in matchsticks
  • A few mint leaves
  • Pinch of salt
Instructions
  1. Put all the ingredients in a pot and poach the guavas on low heat for about 10 minutes and allow the guavas to rest in the ginger infused syrup until luke- warm. Add a sprig of mint to the syrup and a generous dollop of the best full-cream ice cream you can find.

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banana flan bread with amaretto biscuits + white chocolate + almonds

banana flan bread with amaretto biscuits + white chocolate + almonds

banana 1 800

Ever since I started writing my blog my husband has been pestering me to bake a banana bread. He is just crazy about the flavour, sweetness and cake like texture. It’s such an easy thing to bake and we always have a few overripe bananas loitering in our fruit bowl. What I do like about banana bread is that it is a no fuss thing – and very easy to put together. Once you have the basic recipe you can always add raisins, nuts, chocolate chips – actually just about anything you fancy to make it your own.

Watch me make this by clicking here.
banana bread

The way I made this a lifeisazoobsicuit banana flan bread was by:
#1 changing the shape – I decided to bake it in a flan pan and serve it in a tart of sorts instead of a loaf and then
#2 I added three components that work extremely well together with bananas – white chocolate buttons, amaretto biscuits and almond flakes
#3 I was not keen to serve it with the traditional icing – so I opted to serve it with the crème fraiche instead.

My hubby, Rick had three helpings … Need I say more?

banana 3 800

A few banana facts or fiction I found on the www 🙂

1. Bananas float in water, as do apples and watermelons.
2. More than 100 billion bananas are eaten every year in the world, making them the fourth most popular agricultural product.
3. A cluster of bananas is called a hand, and a single banana is called a finger. Each banana hand has about 10 to 20 fingers.
4. Thanks to its oil, rubbing the inside of a banana peel on a mosquito bite – will help keep it from itching and getting inflamed.
5. To whiten teeth naturally, rub the inside of a banana peel on your teeth for about two minutes every night. If you gargle with salt water, this will heighten the effect. Expect results in about two weeks. It works because of the effect of the potassium, magnesium, and manganese in the banana peel.
6. If you peel a banana from the bottom up (holding on to the stem like a handle), you will avoid the stringy bits that cling to the fruit inside.
7. Bananas are low in calories and have no fat, no sodium, and no cholesterol. They contain vitamin C, potassium, fiber, and vitamin B6.
8. More songs have been written about bananas than about any other fruit.
9. Bananas are the only fruit that contains the amino acid tryptophan plus vitamin B6. They help your body produce serotonin—a natural substance that alleviates depression.
10. If you put a banana in the refrigerator, the peel will turn dark brown or black, but it won’t affect the fruit inside.

source: thebananapolice.com

banana bread

 

 

banana flan bread with amaretto biscuits + white chocolate + almonds
 
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Author:
Serves: 6
Ingredients
  • 60ml Butter at room temperature
  • 125ml Castor sugar
  • 1 egg
  • 2 Bananas smashed
  • 1t Vanilla essence
  • 250ml Cake flour
  • 1t Baking powder
  • ¼t Salt
  • 50g White chocolate buttons
  • 50g Amaretto biscuits – broken into pieces
  • 40g Almond flakes
  • Crème Fraiche for serving
Instructions
  1. Preheat the oven to 180 °C. Butter a medium loose bottom flan pan.
  2. Cream the butter and sugar in a bowl until light and fluffy. Then add the egg and mix it in with the butter and sugar mix.
  3. Mix the bananas and vanilla essence into the mixture.
  4. Add all the dry ingredients gently – be careful not to over mix – and pour into prepared pan.
  5. Bake for 30 minutes or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes.
  6. Serve with a sprinkling of icing sugar and a few dollops of crème fraiche

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pear crumble – a true treat

pear crumble – a true treat

If you want to watch me make this – click here.

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The other day a delivery of the most beautiful Abate Fetel pears from Tru-Cape arrived at my desk and it inspired me to make this delicious and easy pear crumble. That day I handed these delicious pears to some of my colleagues … well they all shouted for more and said they were just so utterly natural, fresh and delicious. Pears are such heavenly treats and so fabulous to bake with – so I baked some and also did a little research on the humble Abate Fetel pear* …

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Pronunciation
Abate Fete: ah-BAH-tay fuh-TEL

History
These pears were fist cultivated by Italian monks a few hundred years ago.

Shape + Look
Unlike normal pear-shaped pears, this variety of pear is slim and long and often many people have described it as almost banana-shaped. This fruit has an attractive yellowish brown russet over its green exterior.

When to eat
This variety of pear is eaten when it is just barely soft; you don’t have to wait for the fleeting, elusive moment between green woodiness and pulpy mush.

Taste
A rich sweet taste with a very unusual note: could it be aromatic honey?

Source: thekitchn.com + specialtyfruitclubs.com

* Abate Fete pears are now available in Checkers Stores nationwide.

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pear crumble - a true treat
 
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Author:
Serves: 4
Ingredients
  • For the filling
  • 400g Pears (cored and sliced thinly) - +- 3 Pears
  • 50g Brown sugar
  • 20g Butter cut in blocks
  • 1 tablespoon water
  • 1 Star anise
  • 1 Cinnamon stick
  • Pinch of salt
  • For the crumble
  • 40g Oats
  • 40g Flour
  • 25g Castor sugar
  • 40g Butter – cut into small blocks
  • ¼ t Cinnamon powder
  • Pinch of salt
  • To serve
  • Vanilla ice cream
Instructions
  1. Preheat the oven to 190°C.
  2. Filling – Place all the ingredients into a pan, cook over medium heat for 5 minutes and then transfer cooked ingredients into a small ovenproof dish.
  3. Crumble - Place all the dry ingredients in a bowl and mix well. Cut the butter into small cubes and add this to the dry ingredient mixture. Mix with your fingertips until it resembles an even crumbed texture.
  4. Cover the pears with the crumble mixture. Bake for approximately 40 minutes until the crumble turns golden and serve hot with some creamy vanilla ice cream.

 

 

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scooped melon salad with wild rocket + mint + honey mustard vinaigrette

scooped melon salad with wild rocket + mint + honey mustard vinaigrette

melon, rocket, mint and mustard vinaigrette

Melons are just amazing this time of the year and it’s such a versatile fruit that goes with salt, sweet and pepper. They are extremely beneficial to your health so simply make a point to stock up more often on this tasty treats.

Today, I just scooped out a sweet melon with an ice cream scoop and served it with a peppery rocket, a bit of mint and a mustard vinaigrette – these additions just enhance and bring out the already summer fresh flavour of the melon. It is light, easy and absolutely delicious!

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Some Yellow and Orange Melon health benefits

1. Yellow and orange melons are packed with vitamins A, B-3, B-6 and C, potassium, dietary fiber and folate.
2. Beta-carotene is converted to vitamin A, which aids in healthy eyes, skin and mucous membranes.
3. These melons are Carotenoid-rich foods and may help reduce your risk of macular degeneration, cancer and heart disease.
4. Carotenoids help strengthen the immune system.

source: health24 + livestrong

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scooped melon salad with wild rocket + mint + honey mustard vinaigrette
 
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Author:
Serves: 2
Ingredients
  • Ingredients
  • 350g Melon
  • Wild Rocket
  • 5 Mint leaves – chiffonade
  • Mustard vinaigrette
  • 1T Honey
  • ½ T White wine vinegar
  • 1t Wholegrain mustard
Instructions
  1. Scoop the melon out with an ice cream scoop. Mix with rocket and mint.
  2. Mix all ingredients of dressing together and drizzle liberally over salad.

 

 

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apple + white chocolate + fennel + pistachios = an extraordinary treat

apple + white chocolate + fennel + pistachios = an extraordinary treat

happy new year everyone, wishing you all the best of everything for 2013. here is something easy and so delicious – it has some of my favourite ingredients and the fennel just makes this an extraordinary treat – love anél

apple white chocolate pistachio snacks with fennel

Apple white chocolate pistachios and fennel snacks

White chocolate and pistachios

Pistachio nuts

 

apple + white chocolate + fennel + pistachios = an extraordinary treat
 
Prep time
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Author:
Serves: 2
Ingredients
  • 125g Dried apple rings
  • 100g White chocolate
  • 20g Pistachio nuts
  • 1T Fennel seeds
Instructions
  1. Place apple rings on a tray.
  2. Melt chocolate in a bowl over simmering water.
  3. Paint each apple ring with some melted chocolate and sprinkle with pistachio nuts and fennel seeds.

 

 

 

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strawberry carpaccio salad = christmas on a plate

strawberry carpaccio salad = christmas on a plate

See me making this recipe live in Afrikaans on Expresso

Strawberry Carpaccio Salad, with goats cheese, pink peppercorns

I am so excited, its Christmas time again! It is a time of happiness and joy, family and friends and it is a chance to experiment with all the wonderful Christmas foodie thingies… Too often people say that Christmas is just too busy with all the preparations, the decorations, the cooking and the sweating but it is not. Folks, Christmas does not have to be complicated. Just keep things simple, vibrant and flavourful and you can’t go wrong…

My mom always says that we eat far too much over the festive season particularly on Christmas Day … with the roast turkey, the smoked gammon or ham, leg of lamb and every other meat variety under the sun. She actually banned the glazed gammon from the Christmas table this year …but Christmas for me without gammon is like Christmas without turkey or Father Christmas arriving without presents! So I have decided to disguise my “gammon” (I used Black Forest Ham) in a lovely fresh summer salad.

In this recipe, perhaps the most important part of this salad is the dressing. You can have the most beautiful ingredients but if the dressing is dull the salad is dull. Many people just do not pay enough attention to their salad dressing and it is kind of like the angel on top of the Christmas tree.

The salad dressing I have mixed-up today includes orange blossom honey and rose syrup. Both of these flavours compliment the strawberries and the rose syrup lingers in your mouth for a while, causing the brain to be almost spirited off to another country in an instant – perhaps Arabia, India or Morocco …

Adding the little pink peppercorns just lifts the whole dish into another dimension and just one little bite sets the Christmas bells ringing.  Happy Christmas cooking!

Strawberry Carpaccio Salad with goats cheese and pink peppercorns

strawberry carpaccio salad with goats cheese and pink peppercorns

strawberry carpaccio = christmas on a plate
 
Prep time
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Author:
Serves: 2
Ingredients
  • For salad
  • 200g Strawberries – finely sliced
  • 100g Black Forrest ham
  • Curly lettuce
  • 10 Cherries - fresh (optional)
  • For goats’ cheese crostinis
  • 100g Goats cheese – plain
  • 30g Cranberries - dried
  • 1 Basil leave – big – chiffonade the basil leaf
  • Melba toasts or crostinis – 3 per person
  • Pink peppercorns
  • For Balsamic Glaze
  • 125ml Balsamic Vinegar
  • 2T Honey – Orange Blossom
  • ½t Rose syrup
  • 2T Water
  • 5 Pink peppercorns – crushed
  • Pinch of salt
Instructions
  1. For balsamic glaze - Put all ingredients in little pot and boil for 8-10 min over medium heat. Remove from stove and allow to cool down.
  2. For goats’ cheese crostinis - Mix the goats cheese + dried cranberries + basil together. Smear the goat and cranberry spread over each of the little toasts. Carefully place 2-3 pink peppercorns onto each crostini.
  3. To serve - Arrange the sliced strawberries on the bottom of the plate. Drizzle with a bit of balsamic glaze. Place a few salad leaves over the top. Add the goats’ cheese crostinis + ham + cherries + and extra peppercorns. Drizzle with more balsamic glaze and serve

 

 

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pink peppercorn strawberry jam = a berry marriage made in heaven

pink peppercorn strawberry jam = a berry marriage made in heaven

pink peppercorn strawberry jam delicious, scone with strawberry jam

I have written about white pepper before but today I want to dedicate this page to a lovely pink lady – the pink peppercorn. She is somewhat of a foxy, seductive siren. Always dressed up and ready for any occasion … wonderfully pink with so many fabulous and flavourful guises. Who would have thought that she is actually a type of dried berry with a peppery taste and not technically a peppercorn? Her French name is “baie rose” – translated in English to pink berry.

I decided to combine two berries together – the strawberry and the pink peppercorn. This is undoubtedly one of the better combinations I have tasted. It is sophisticated – the sweet and tartness of the strawberry jam dallied with the ever-tempting pepperiness of the pink peppercorn. It is kind of like the Thelma and Louise of the berry world, a wicked pairing of the unconventional with the traditional – if you like pop it on a scone, add a fresh strawberry, a dash of sour cream and a finish it with an extra peppercorn or two … taste how the taste is catapulted into another dimension.

strawberry - pink peppercorn strawberry jam

pink peppercorn strawberry jam

Strawberries are in season … so get out there an get some … a jar of pink peppercorn strawberry jam will make a special gift … but warn your gran first – as the taste could blow her socks off!

pink pepper corn strawberry jam - christmas gift

Note: I use half the normal amount of sugar (I don’t like the jam being too sweet), always add a squeeze of lemon juice and a pinch of salt.

pink peppercorn strawberry jam
 
Prep time
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Total time
 
Author:
Serves: Makes 500ml jam
Ingredients
  • 800g Strawberries – cut into halves
  • 400g Sugar
  • 2 ½ t Pink peppercorns
  • Squeeze of lemon juice
  • Pinch of salt
Instructions
  1. Put all ingredients in pot. Put on low heat until the sugar has melted and starts to boil.
  2. Then put on medium-high and cook for 25 minutes.
  3. If foam has formed on the top of the jam just scoop it off if necessary.
  4. Bottle in jars or just tuck in.

 

 


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passion fruit cups = food porn with no age restrictions

passion fruit cups = food porn with no age restrictions

easy passion fruit cups

My husband, Rick, buys our weekly veggies on a Friday – yes, he does ladies … and there is always a surprise or two in the veggie basket for me … some exotic or peculiar addition to tickle my culinary brain. It’s kinda like a mystery box that I get to explore over the weekends. Last week, he walked in with a punnet of passion fruit. Passion fruit or granadilla as they are more commonly referred to in these parts is one of the most flavoursome of fruits and it takes something really simply to migrate it to an extraordinary level.

Curiosity got the better of me and did a little research on the World Wide Web… to my shock and horror it took me straight to a few porn sites! Clearly, these purveyors of porn were taking liberal interpretations of this innocently delicious fruit. I immediately closed my computer and ran to my fridge to cool down! As it would then happen, I had some Ricotta cheese in the fridge so I decided to mix the two – it set my taste buds racing. I loved it.

I dished it up in in the empty granadilla cups. Be tempted with these forbidden fruits, it is after all food porn – with no age restrictions.

passion fruit cups easy and quick

 

passion fruit cups = food porn with no age restrictions
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • 250g Ricotta cheese
  • 20g Icing sugar
  • 125ml Fresh Granadilla pulp from about 3 to 4 large-sized granadillas
Instructions
  1. Scoop out the granadilla pulp, mix all the ingredients together…and put back into the granadilla shells. Put in fridge – serve cold…with a sultry smile.

 

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