This post is a compilation of three separate food experiences this week.
The first is a dessert I made for my parents on Wednesday night. I love being able to utilise seasonal produce in my kitchen and this weeks fresh figs were ripe for the picking.
A whole box of these gorgeous little bursts of flavour and texture for a few dollars at my local greengrocer, Martellis was to good to pass by.
Another foodie thing I love is being able to eat something just as you like it, not as it it should be or as it’s expected to be but just as you like it. . . allow me to explain.
Remember when you were seven years old and you ‘licked the bowl’ as a cake was being made. My best friend and I did this and vowed it definitely tasted better uncooked. We further added that when we grew up our cakes would be served uncooked, a la pudding style! I recently had the same experience with my step-son when we were making a cheesecake mix for his birthday and have since been longing for that sweet smooth creamy mix to be consumed in an appropriate dining experience. The opportunity presented itself with the prospect of my parents coming to dinner mid-week and my lovely little figs crying out to be consumed in the next day or two. I was to make a sweet cheese mixture to be eaten with figs & peaches.
Sweet Ricotta with Fresh Figs & Peaches
400g ricotta cheese(I used low fat on this occasion but I think full cream is yummier)
2 eggs
lemon syrup(juice of 1 lemon cooked over low heat with 1/4 cup sugar)
Combine ricotta & eggs in food processor until smooth and gradually add cooled lemon syrup
Serve with platter of seasonal fruit.
The second experience was a lovely surprise from an ex-student of mine, a very beautiful lady called Antoinette who comes from the Philippines. She had remembered that I liked her coffee jelly dessert and had made a generous batch for me to take home to my family. I just love it when people remember what brings joy to others and the spontaneously act on this memory, presenting you with some un-expected delicious morsel to savour in your own time.
This jelly is made from gelatin & coffee(instant & no sugar) and set in a tray, then cut into cubes and placed in a mixture of evaporated skim milk and a little condensed milk. Refrigerate.
The magic happens when the coffee jelly and milks combine overnight, the coffee flavour infusing the milk.
And the third sweet thing wrapped with gratitude was a food gift from Luke(my 19 year old daughter’s boyfriend). One afternoon as he arrived into my kitchen he gave me a ripe banana that he thought I could use in my cooking . . . he is so lovely! So this morning when I was having one of my frequent ‘I just have to cook something moments’, I thought banana and I thought muffins. The only problem was I got to the end of the muffin making, the muffins were actually baking when I realised I had forgotten to add the banana.. . which was still in the fridge. However they were still great-oatbran & honey work harmoniously together with whatever flavour combinations you use.
Banana, date & apricot oatbran muffins
1 ripe mashed banana(remember to include)
1/4 cup each chopped apricots & dates
1 cup oatbran
1&1/4 cup SR flour
1/2 cup olive oil
1/2 cup milk
1/4 cup honey
1/4 cup raw sugar
1 tsp cinnamon
1 tsp ginger
1 tsp baking powder
(seed mix for topping – optional)
Combine all ingredients except seeds together in bowl until combined.
Bake at 160 degrees in muffin papers/tin sprinkled with seeds for 20 mins or until cooked & golden.
What Donna Cooked 