Category Archives: Fruit

Sep14

passion fruit cups = food porn with no age restrictions

Posted on by
Standard

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.

Serves: 6 Mini desserts
Preparation time: 5 min

Ingredients

250g Ricotta cheese
20g Icing sugar
125ml FRESH Granadilla pulp – about 3 to 4 large-sized granadillas

Method

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.

Aug15

flambéed sweet apple omelette = a delicious yellow glowing matter

Posted on by
Standard

Flambéed Sweet Apple Omelette – Every now and then you experiment with something new, sometimes the outcome is just ok and other times it just blows you away. This is what happened to me when I tasted my own rendition of a sweet omelette – whoop whoop – it blew me away and it is so easy to make! But first let me tell you the story how I ended up with fruit and an omelette of all things…

I draw my inspirations from many different people … one person who really inspires me is Lidewij Edelkoort. What a fascinating woman – she is well-renowned as an international trend forecaster in any form of design. The other day I read on her website that yellow is a currently one of the primary fashion colours of the season – and as she says… “ the power of yellow with its strength and radiance, is able to change all volume and all surfaces, giving glow to all matter”. She shared some intriguing, and quite amazing references when it comes to eggs… she took us to France with “eggs + soldiers”…and then to Spain for an omelette. It just got me thinking. Before I knew it, I was traversing the world, the internet and my hoards of cookery books for something, yellow, eggy and interesting…. I eventually found something quite enticing and a recipe that woke up my taste buds….it was an egg + pear omelette … a dessert of all things.

I decided to use apples instead of pears and then used our local brandy to flambé the dessert. It did not stop there though… being my cheeky self, I added some cream, a pinch of nutmeg, a dose of cinnamon, a star anise and a heap of expectation….taste for yourself … it is delicious!

Flambéed Sweet Apple Omelette

Serves: 4
Preparation Time: 10 min
Cooking Time: 25 min

Ingredients

2T Butter
4 Granny Smith apples – cored, peeled and cut into 1 cm slices
1 Star Anise
2 Cinnamon sticks
2T Sugar
4 Large eggs
2T Cream
1 Big pinch nutmeg
1 Pinch salt
3T Brandy

Method

1. On medium heat in a big non-stick pan – melt the butter and add the star anise, cinnamon, apples and 1T of sugar.
2. Cook with the lid on for 10 min and then cook without the lid for a further 10 min.
3. Stir from time to time but be careful not to break the apples.
4. In the mean while beat the eggs, cream, nutmeg and salt together.
5. Then pour the eggs over the apples.
6. Cook till the eggs are set. Lift it on the sides to make sure it stays loose and your egg mixture does not stick to the pan.
7. Invert the omelette onto a large serving dish, sprinkle a tablespoon of sugar over the omelette and pour the 3 tablespoons of brandy over the dish. Ignite the brandy and then shake the platter till the alcohol burns of and extinguishes itself. Serve immediately.

Tuck in and enjoy!

Jul12

guava + camembert + beetroot-rhubarb-fig-balsamic chutney = easy delicious snack

Posted on by
Standard


At the recent Bloggers Indaba we received amazing goodie bags and one of the items in the giveaway was a Beetroot-Rhubarb-Fig-Balsamic-Chutney from Pick and Pay. I love rhubarb and figs and knew that I was going to love this chutney. Once back home, I tasted some of the chutney and it was just yummy. By chance there was also a punnet of beautifully ripe guavas staring at me from my fruit bowl on my kitchen table. I got thinking….one slice of ripe guava, a good chunk of camembert and topped with the chutney and coriander leaf or two. Wow…a kind of explosion of different, tropical tastes… again an unusual combination but oh so good…fresh and fun…you will be a fan too…try it!

I don’t have specific measurements or recipe – just buy the mentioned ingredients, poor yourself a glass of wine + slice + play + enjoy!