apple crumble deliciousness and larousse gastronomique

 

mekarl and i just recently celebrated our 5 year anniversary and being the most awesome boyfriend in the world, naturally he bought me the most awesome present in the world.

 

 

 

 

 

 

 

 

this is larousse gastronimique. the most awesome and amazing cookbook/cooking encyclopaedia in the world. 1206 pages long with 3800 recipes, it is the bible of cookery. and it is MINE. yes, i just used caps. it has been the most amazing addition to my list of cookbooks and cooking literature and i have not stopped reading it since the day i got it.

dying to cook recipe from it, i foraged in the house for inspiration and finally found some beautifully delicious apples. i then decided that apple crumble was the order of the day. i first thought i’d make an apple crumble tart but my short crust pastry didn’t come out right the first time so i threw that idea and just made the simple crumble. on thursday though, i plan to make the short crust pastry for the tart because (hoorah!) my parents and my brother, mahesh, are coming down to durban for the weekend!

so here’s the (paraphrased) recipe i used from this fabulous book: rub 150g cold butter into 150g plain flour and sugar until it looks like breadcrumbs. then top it over 1.5kg quartered and cored apples in an oven-proof dish and put into a 200 degree oven for 35 minutes.

for the creme anglaise ( it’s just fancy french custard really), i used another of my favourite books (has to be like 3rd favourite now though), sauces by hamlyn. i got this book on sale at adams in 2008. and i tend to go to book sales for cooking books so i was ecstatic when i found this one (as well as one on different types of margaritas) on sale.

here’s the recipe: in a pot, put 1 vanilla pod (or a tsp vanilla extract) into a saucepan with 300ml full cream milk and 300ml single cream. bring to the boil gently and then turn off the heat and let it infuse for 15 mintues. in a bowl, whisk together 25g caster sugar and 6 egg yolks. once the milk mixture has cooled sufficiently, add gradually to the egg and sugar mixture and return to the heat and stir continuously for 10-15 minutes until the custard has thickened. serve this hot or cold, your preference, but please try it because it is the best custard ever.

 

although these pictures aren’t stellar, here’s a few of the finished product :)

 

   

 

may

xo

ultimate breakfast (more like brunch)

 

yesterday morning i woke up starving. it tends to happen on tuesday mornings given that i’m vegetarian on mondays. i could have scoffed an entire chicken but i decided to restrain myself with an egg white omelette instead. since i only got out of bed at around 10am (yes, i am enjoying my last days of unemployment) it was more brunchy than breakfasty and here’s the recipe:

saute as much diced onion and green chilli as you like – i used a quarter of a brown onion and one large green chilli. throw in 3 egg whites and wait for it to brown more a less on the bottom. throw in some smoked chicken slices and cheese, fold over and a delicious start to the day is made :)

 

may

xo

baked lemon cheesecake with strawberry glaze

 

i have discovered in the last year that i actually do enjoy a dessert or two and this is definitely one of them and cutting into this creamy piece of deliciousness brings such joy that it is impossible for anyone to resist trying this recipe. once you have this cheesecake in the oven, the intoxicating smell that will permeate through your kitchen and your home will have you salivating and no one will ever want you to bake anything else. i can tell you this with all my heart because i speak from experience!

the first time i made this cheesecake, it was mekarl’s mom’s birthday and it was a cool but beautifully sticky january. sitting at the estuary on the south coast of kwazulu-natal on a warm summer’s evening (after an incredible saddle of lamb that mekarl deboned like a pro) this was just the dessert that finished off the meal. dead scared, i fearlessly decided to make the cheesecake even though it was my very first time but it came out amazingly and was an instant hit! it is one of my absolute favourite recipes and it is completely fool-proof.

you will need:

FOR THE CHEESECAKE:

• 50g unsalted butter
• 100g digestive biscuits
• 50g brown sugar
• 200g plain cream cheese
• 200g mascarpone
• juice and zest of one lemon
• 1 vanilla pod or 2 tsp vanilla extract
• 200g caster sugar
• 4 eggs, separated
• 150ml double cream
• pinch of salt

FOR THE GLAZE:

• 1  cup strawberries
• 2 tbsp corn starch
• half a cup of sugar
• water
• firstly, melt the butter in a saucepan or in the microwave if you’re a little lazy like me (lol), and while that melts crush your digestive biscuits ‘til they’re fine and set that aside in bowl. when the butter is completely melted, add into the biscuit mixture together with the brown sugar and mix thoroughly before pressing well into the oven-proof dish you’re going to bake the cheesecake in. after you’ve pressed the base in well, refrigerate for at least 30 minutes until you’re ready to pour in the cheesecake filling.
• whilst that is hanging out in the fridge, mix together the mascarpone, cream cheese, vanilla, egg yolks, lemon juice and zest and whipped double cream. in a separate bowl, whisk your egg whites with the salt until soft peaks and fold into the cream cheese mixture then pour into the cake dish.
• bake for 30 minutes at 160 degrees celcius, then at 170 degrees celcius for another 30 minutes. turn off the heat thereafter and leave the oven door open to cool. once cooled, leave in the fridge til you’re ready to glaze and serve.
• for the glaze: in a saucepan put in your strawberries, corn starch, sugar and a little water and stir over a medium heat until the strawberries are completely broken down. glaze your cheesecake once the glaze has cooled and you’re ready to serve.

i actually don’t have a decent photo of this cheesecake, but i promise the next time i make it i will update this post with a photo! for now, i hope you try this recipe and enjoy every second eating this deliciousness!

may

xo

a new beginning

 

it has been 4 months since i last updated this blog and it has been on my “to-do list” in the back of my mind for too long. i have realised that as time goes by and we grow up, time for yourself becomes something more and more rare. that being said, i’m going to try and update as much as i possibly can. this blog is so much a part of me and is dedicated to one of the biggest loves of my life.

these last few months have been such a change for myself. i completed my degree and am starting my articles of clerkship with a really good firm in 2 weeks. as my career has started to take shape, i am constantly reminded in cooking that this is where my heart is. at some stage, i know that this is where my life needs to be. as committed a lawyer i will be, i know that a certain void can only be filled when creating and producing food to the ones i love. to share this love would be a beautiful thing that i know will lead to a fulfilment i could not get otherwise.

i hope to share new recipes, techniques and food journeys with whoever takes the time to read this blog.

to a new beginning…

:)

xo