Tag: autumn

Easter 2020. Pear and no chocolate overdose!

Easter 2020 and pear. And chocolate of course.  Did you manage Easter without a chocolate overdose?

Not to worry, there was chocolate involved in our household.  We made an Easter bunny, two large Easter eggs and a myriad of small eggs.  Tempering chocolate is a great introduction for children to chemistry. Very messy though!

Poached autumn pear and its zabaglione mousse

This Easter 2020, for the meals I aimed at using some beautiful autumn ingredients I had gathered (in the shops considering we can’t travel): chestnuts, mushrooms, beans, a nice joint of lamb, different types of pears.  What to do? Slowly this idea came up.  Pear was going to be the queen of Easter 2020.  I ended up poaching some pears in a mix of squeezed orange juice and spices.  I was not going to discard the poaching liquid! The poaching liquid was the basis for a zabaglione mousse.  The zabaglione was delicious warm, as a  mousse, it has a great texture and works well with the poached pear.  I  prefered it warm butone of my kids loves it as a cold mousse, so that comes down to personal preferences.

poached pear poached pear in zabaglione

Other pear recipes

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I cook a lot with pears at the moment, obviously peak season. Check out these recipes that may inspire you.

Pear tarte tatin – works for pear and apple. The trick is to cook the fruits in a very buttery water bath before making the pie. The method behind the recipe comes from a reknown French pastry chef, Christophe Michalak.  PS- you can find real butter puff pastry in Asutralian supermarkets now!

Pear and chocolate flan – a rapid and very easy recipe. It is a crowd lover and can be used to make use of those pears about to go off.

A bit more elaborate, this pear and chocolate tarte is a winner and always makes an impression.  You will need to make a shorcrust pastry. It is a great dessert to finish off a diner party! – the photo I have is not exceptional, a good excuse to do it soon!

I like this more conventional pear and almond tarte.

Last year, I made this chocolate and standing pear cake. It was pretty good. I will put it back on my list for this month.

My last idea, the very simple Poire Belle Helene, one of my favourite classic.  Here with a little chocolate twist.

I can’t  believe I was about to forget the good old simple rural pear tarte.  it is the same recipe as the classic apple tarte or pretty much.  The evening classic of many families.  I grew up with those!

Zabaglione mousse with its autumn pear

Zabaglione mousse with its autumn pear or as I wanted to name it Mousse sabayon a la poire d’automne.  More simply it is a beautiful poached pear in a pear mousse.

There are three ways the pear flavours and autumn tones come in: the colours are the yellow and brown of the autumn season, the pear is poached in an orange and spice syrup, the same syrup is then used in the zabaglione mousse.

For the poached pear in autumn syrup, click HERE to the recipe.

Serves 4 or 5 .  The recipe here ends up making 5 mousse servings, so either add a pear to the recipe of the poached pear if there are five or you will just fill one ramequin for an extra serve the next day.

For this recipe you need a wide whisk.

Ingredients:
  • 4 (or 5) poached pear (recipe HERE)

    poached pear
    Poached pears you will need for this recipe, you will also need its cooking syrup.
  • 300 mL of the poached pear syrup, strained through a  sieve.
  • 4 egg yolks
  • 50 g caster sugar
  • 1 portion of cognac (optional)
  • 1.5 gelatine leaf titanium strength (5 g)
  • 300 mL of cream, whipped.
  • Rosemary to serve
Method:
  1. Place 3 cm of water in a saucepan and bring to the boil, once boiling, allow to simmer.
  2. Put the gelative leave in a bowl of cold water.
  3. In a large metal bowl, place together the syrup, egg yolks, caster sugar, cognac.  Give it a good mix.
  4. Place the bowl over the simering water.    From that time you need to whisk until the mix at least doubles in volume, becomes clear and becomes very foamy. It will also thicken. This takes about five minutes.  making a zabaglione
  5. Remove from the heat. Drain the gelatine and add it to the zabaglione, mix well. Allow to cool for a few minutes while you sort out your serving dishes, then fold through the whipped cream.
  6. Distribute between five ramequins or bowls.   Place the pears in the middle of each dish. Refrigerate for at least 4 hours.  Add a few leaves of rosemary before serving.

poeached pear in zabaglione mousse

Poached pears in autumn syrup

This poached pears in autumn syrup recipe aims at a not too sweet cooked pear with subtle earthy  flavours. To be eaten with a dry biscuit, or a crumble of roasted chestnuts or a cream such as creme anglaise or a sabayon. poached pear

A sabayon is more known in Australia as a zabaglione.

There are many ways with poached pears. None can be wrong, pears are so versatile! If you are after stronger flavours you can use white wine or red wine as a basis to your syrup.  Here the syrup is based on orange juice.

Ingredients:

For poached pear in autumn syrup, think what may be available easily. It is peak citrus season, the beginning of colder days where fresh ginger is a must have stapple against the eventual cold, rosemary is abundant (that can be said all year round really for rosemary) and summer fruits season with stronger flavours are over.

  • 4 beurre bosc pears, firm
  • juice of 6 oranges
  • juice of half a lemon
  • 1 string of rosemary
  • 140 g of white sugar
  • about 3 cm³ of fresh ginger cut in thing slices
  • 250 mL of water (1 cup)
  • 1 cinamon roll
  • 2 pinches of grated nutmeg
Method:
  1. Assemble all the ingredients in a saucepan and slowly heat up.
  2. In the meanwhile, peel the pears without cutting them. With the pointy end of the knife you are using  remove the core coring through the bottom of the pear. At the same time, ensure the bottom is flat so the pear can stand vertical, if not, trim slightly.
  3. Place the pears in the syrup (you may have to put the pears on their sides), bring to a simmer and cook for about 20 minutes.  Remove from the heat and allow to cool down in the saucepan.
  4. When ready to serve, remove the pear and place them on a plate to allow them to drain. Pass the syrup through a sieve and retain separately.

Tip: the syrup can keep more than a week in the fridge if you dont use it readily.  Use the syrup in a drink such as spiced hot wine, or a flavoured tea, or to make a semolina cake or as a basis for zabaglione.

poached pear

Greens and nuts are good for you!

Greens and nuts are good for you! Not new, I know. I don’t pretend to be a dietician. Greens bring such a diversity of flavours and forms and nuts are quite filling and crunchy and versatile.  Anyway, you probably don’t need much convincing.

Poelee of italian pine mushrooms and greens

I did not go unfortunately in the Blue Mountains or Bellanglo State Forest to pick italian pine mushrooms this year.  If anyone lives that way, I would love to know if they are still in season and if the bushfires have affected the areas of growth!  You can find those mushrooms at small markets or some vegetable stores like Harris Farm in season sometimes.

They are great in risotto and in vegetable stir fries with butter and garlic. Whatever you do, don’t forget the butter and the garlic! Check HERE for the recipe I posted.

The key in sauteed vegetables is to not hesitate using garlic and butter and to add the vegetables according to their cooking time.  Using nuts to complement the dish adds a little complexity and crunchiness.  You can also add a little chili.

peas brocoli pine mushrooms
Poelee of italian pine mushrooms, peas, brocoli and chestnuts, here served with drilled pork chops

Chocolate and nuts toasted muesli

This is my second muesli recipe. The first was with dry fruits and nuts (HERE), this one is chocolate and nuts (HERE).

nuts and chocolate toasted muesli

Next week

Next week, I will post this recipe, my own brownies recipe. Yum! I made that recipe one day super quickly for some friends.  A good brownie for me needs to be soft and gooey in the middle, not too sweet and quite chocolatey.

chocolate and nuts soft brownies

Italian Pine Mushrooms and greens poelee

This italian pine mushrooms and greens peolee is quick and simple.  It combines great flavours and texture. A pity the mushrooms season is short.  A poelee is a French word that is probably not used much in the world of cooking downunder. It is a sauteed dish.  The word sauteed being another french cooking world.  In brief, this dish is made in a frypan and is designed to be done reasonably quickly and bring together a range of flavours.

Italian mushrooms can be found around Sydney between late February and late March. The season may vary with the weather. Pine forests in the area of the Blue Mountains and Southern Highlands are renowed for it.  I was inited years ago to go on a foraging expedition, it was a great discooery, finally a mushroom foraging that did not see me frustrated because I could not see them. Those are bright, orange, big and normally quite plentyful.  See that recent press article if you want to know more. You an find the mushroom at your local fruit&vegetable store sometimes during the season. I found it twice at Harris Farm this season.

Here I did it with what was available in the fridge and served them with a grilled pork chop.  Combinations are plenty.

Serves 4

Ingredients:
  • 4 large pine mushrooms
  • 1 head of broccoli
  • 2 cups of peas (I used frozen ones)
  • 3 garlic cloves
  • 5 chestnuts
  • 20 g of butter
Method:
  1. Cut a incision through the chestnuts shell and place them in a low baking dish in the oven (220 deg) or under the grill until the shell is quite dark and a pointy knife inserted in the cut makes its way easily though the chestnut (about 15 minutes).  Once cooked, remove from the oven/grill and peel.
  2. Steam the head of brocoli until the heads are just tender.  Remove from the steamer, cut the heads off and set aside.  Slice the stem in half to allow it to cook through and return the pieces of stem to the steamer. Cook until tender.
  3.  For the mushroom, wash gently under fresh water. Cut the bottom of the mushroom foot if a bit old. then slice lengthway about 7 mm thick.
  4. Mel the butter in the frypan, add crushed garlic and mushrooms, season with salt and blak pepper. Allow to cook at mid-heat. Do not stir too frequently. Cover with a lid.  When the mushrooms are half tender, add the peas and cook for another couple minutes, then add the brocoli, reduce the heat to low. Check for seasonning. You shouldn’t have much liquid at the bottom of the fry-pan, if you do, remove the lid and let evaporate.  Before serving add the chestnut broken into pieces.

You can serve the poelee with an omelette, a pork chop or a white fish filet.

peas brocoli pine mushrooms
Poelee of italian pine mushrooms, peas and brocolis, here served with grilled pork chops

 

Oeufs Cocotte (eggs on bed of leek fondue)

Oeuf cocottes, what a classic! But you kow what, it is part of these classic dish you forget for quite some times, even possibly some years and then somehow you think of them and they are so good! No nostalgia here, just simple ingredients put together. Beautiful. Healthy. Vegetarian and full of protein. Gluten free. What else? Ah! Easy to make!

oeufs cocotte ready for baking

Ingredients:
  • You will need one leek for 2 persons for the size of the ramequin dish
    ramequins you can use
    Left one for a main, right one for an entree

    on the photo.  Don’t worry if you cook too much leek, you can always use them in another serie of oeuf cocotte or in a quiche, in a vegetable tarte or served with a nice fish fillet.

  • About 15 g of butter for 2 person, up to 40 g if doing for 6 people.
  • 1 egg per peron (freerange)
  • 2 tablespoons of cream /person
  • salt, pepper, pinch of nutmeg or of cumin
  • Optional: 1 baby boccocini per person or a little grated parmesan
  • Sourdough bread to serve
Method:
  1. Remove any external leaf of the leek if old and brown. You may not have to remove any, up to 2  leaves maximum. Trim the top end bit if not from your garden.leek preparation
  2. On a chopping board, using a large knive to cut 2 cm pieces using the whole leek.  The darker part of the leek will need cleaning, it is not necessary for the lower hite part. Once the pieces are cut, place in water then in a salad spinner and drain of its water.
  3. In a heavy bottom fry-pan, melt the butter and add the leek. Cover and allow to cook slowly until melted and cooked. Add salt and pepper.  if it sticks or tends to burn, bring the heat further down and add 1/4 cup of water maximum just to rehydrate the whole mix.
  4. Fill each ramequin 2/3 full with leek. Add 2 tablespoon of cream to each, the pinch of nutmeg or ground cumin if using. Gently break the egg over the leek and add the cheese.
  5. Bake in the oven on 180°C for 5 minutes or until the egg white is just cooked (it will be all white and no longer transparent). The yolk should then still be runny. Remove from the oven and serve with fresh or toasted sourdough bread.

oeufs cocotte ready for baking

Churros, our newly adopted snack

Why suddenly churros?

Churros breadNbutterkids

A month ago I was there 20 minutes before dinner looking online for ideas of very quick desserts.  For a change I wanted to stir away from a chocolate cake, chocolate souffles and all other chocolate treats for that reason.

Maybe I had an overdose of chocolate, we had just been preparing our Easter chocolate eggs.  Making Easter eggs and a few bunnies has become a rite just before Easter. The children are the doers once the chocolate is tempered.  They love it. I do as well and I must say the chocolate eggs and bunnies are pretty good!

chocolate eggs

So what happened?

So I was looking through a collection of recipe from I can’t remember a French or Australian foodie magazine website.  I was probably looking at both.  Anyway, I happened to see a churros recipe.  That was it, I had everything available: flour, eggs, a little bit of sugar and some butter.

So here I am making my churros dough, then we are having our dinner with a break for the cooking.  The first batch is just out that some neighbours pop up.  Churros gone, I just had time to dust some icing sugar on them. The last batch was cleaned off very quick as well.

The batch of churros for the photos was done this weekend while doing a 1,000 pieces jigsaw puzzle of the map of Australia found at the local wharf (wharf treasures).

Churros breadNbutterkids

 

The recipe is HERE!

Churros breadNbutterkids Churros breadNbutterkids

What else?

I bought a block of fresh yeast when wandering in Haberfield, an inner west suburb of Sydney with a strong Italian tradition.  So I made quite a few  things.

sugar tarte

One family favourite is the Tarte au sucre, a northern France specialty.  It is very simple. I know I often says so. Trust me, this raised dough has nothing to scare you off: mix, let rise, spread, spread soft brown sugar and cream and bake! the recipe is HERE.

croissants

I hadn’t done any croissants for a while. I was not that happy with my lamination but they turned out better that I thought they would.  It is always fun to have the children rolling them. We also had a traveller staying with us who loved this type of activities and was happy to learn.

 

Standing pear chocolate cake with its sauce

For this standing pear  chocolate cake, you will need some small pears, preferably ripe, although not so much they crumble in your fingers.  If your pears aren’t ripe, you should cook them partly in a sugar syrup . Note, there are many ways with sugar syrups for pears, for example, if you don’t have any wine for the poaching, you can use orange juice.  The flavour will be different but still beautiful.

As for the nutmeg, I was experimenting and probably put a little too much (1/2 teaspoon) which was not overbearing but maybe not to everyone’s taste. I have reduced it in the recipe. You could also put a pinch of cayenne pepper or medium chilli powder.

pear chocolate dessert

Ingredients:

For the cake

  • 5 small ripe pears, peeled and cored from the bottom, stem on
  • 4 eggs (about 60 g each)
  • 160 g of sugar
  • 200 g of butter, melted
  • 30 g of hazelnut meal
  • 140 g of plain flour
  • 1 tsp of raising powder
  • 1/4 tsp of freshly grounded nutmeg
  • 60 g dutch cocoa

For the chocolate sauce (from Pierre Herme):

  • 250 ml of water
  • 125 ml of cream
  • 130 g of dark 70% chocolate
  • 70 g of sugar
Preparation:
  1. Line the bottom and side of a springform pan, about 25 cm wide (it can be less but no wider).
  2. Preheat oven to 170°C.
  3. Mix the eggs and sugar until quite moussy. Add in melted butter, nutmeg, cocoa powder and hazelnut meal.
  4. Add in the flour and raising powder.
  5. Pour the batter into the lined mould, placing on pear in the middle and the other pears evenly as a ring.  Make sure there is batter underneath each pear.
  6. Bake until just set (about 30-40 minutes, it varies between ovens), the cake will show a few cracks on the sides and the top does not appear wobbly when the cake tin is slightly pushed.  Allow the cake to cool down a little (or more if time allows) before transferring to a serving plate.   The cake will collapse in the middle as it should still be gooey.
  7. To prepare the chocolate sauce, cut the chocolate in small pieces.  Place in a thick based saucepan the water, sugar, cream and chocolate.  Slowly heat up and stir until smooth with a wooden spoon. Bring to boiling point and simmer while stirring constantly until the sauce becomes unctuous and covers the back of the wooden spoon.  Use the sauce hot, or allow to cool at room temperature and use warm.  The excess sauce keeps in the fridge for two weeks.

Tip-  transferring the cake can be a little tricky.  I use the removable metal bottom of a tart tin as a very large spatula. 

Tip – Keep the cake at room temperature if leftovers (i.e. not in the fridge).

pear chocolate dessert

Lemon curd puddings

This lemon curd pudding is one of our favourite. It is quick to make and really easy. I either make it as individual portions as here on the photos or family version in a larger souffle dish.  The pudding consists in a lemon curd (don’t be afraid, read on, you can’t get it wrong) and a cake batter.

ramequin lemon curd pudding

Ingredients:

This makes 8 serves.

For the lemon curd
  • 120 g of butter
  • 170 g of white sugar
  • 4 eggs
  • 175 g of lemon juice (about 2 good lemons)

Tip: the bright yellow colour  is linked to the egg yolks, the brighter your eggs, the more vibrant the lemon curd.

For the biscuit

160 g of butter
160 g of castor sugar
3 eggs
160 g of flour
1 tsp baking powder
1 tsp grated lemon zest

Method
Lemon curd:
  1. Melt the butter in a saucepan with the lemon juice and sugar.
  2. In a medium bowl, break the eggs and beat them well with a whisk (to homogeneise them). Bring the warm liquid to boiling point.
  3. As soon as bubbles appear on the sides, pur it over the eggs while whisking.  It is very important you whisk all the time to disperse the heat and avoid omelette pieces in your curd.  It is possible the curd will be thickening on its own at this stage, if that is the case, no need to transfer back in the pan and cook further, keep whisking at low pace until the curd cools down a bit more (30 second to 1 minute).  If the curd has not thickened yet, then pour it back to the saucepan, always whisking and place it on medium heat. Keep mixing until the curd thickens then transfer to a clean bowl.

Tip: Want to know when your curd is at the right thickness? If the curd coats the back of a clean spoon (it doesn’t all run away), then it is ready.

Tip: Your lemon curd will further thicken when cooling down.

The pudding

Tip: If you are choosing the turn over steamed version , you will need to line bottoms with greaseproof paper circles. This would not be necessary if you are using silicone moulds. You will also need to cover the ramequins in foil and cook in a large roasting dish with water coming to 1/2 height. 

  1. Heat up the oven to 170ºC
  2. Grease eight small 150 mL ramequins or pudding bowls.
  3. Cream butter and sugar.
  4. Add the eggs on at a time, mix.
  5. Add the flour, baking powder and lemon zest. Mix well.
  6. Spoon two generous tablespoons of lemon curd into each ramequin.
  7. Spoon the biscuit dough over the lemon curd trying to cover it fully.
  8. Bake for about 20 minutes until well golden.  (for the steam version allow 30 min).
  9. Serve warm. Careful it is very hot when just out off the oven.   If unmoulding the steamed pudding, run a gentle knive around the outside of each pudding before turning out.
Other versions
The turn-over lemon curd pudding
The family  version lemon curd pudding
family lemon curd pudding
Yellow lava coming through the top! Yum!

 

Rhubarb Tarte

Rhubarb is a summer to autumn food.  The plant grows in temperate climate, it produces large green leaves on thick stems.  The parts used in the kitchen are the stalks.  Apparently, the leaves are toxic and are most often used for compost and in natural home made preparatation against some garden insect pests.

To prepare rhubarb, first cut off the leaves and discard and was the stalks.  Cut each end of the stalk. Pull on the sting that comes from the sides of the stalk if any and discard too.

For a rhubarb tart for about 8 people.

Ingredients:
  • 1 shortcrust pastry
  • 1 bunch of rhubarb stalks
  • 1 egg
  • 2/3 cup brown soft sugar
  • 1/2 cup of cream (if ou don’t have cream, you can use milk)

Method:

  1. Preheat oven to 180 °C.
  2. Roll the shortcrust pastry and place in the tart tin.
  3. Cut the rhubarb stalks in sections 1/2 centimetre to a centimetre long and place on the pastry.
  4. Mix egg, cream  and sugar  and pour over the fruits.
  5. Bake until the crust is golden brown.

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Chestnuts

 

Chestnut season is here!  Most of you are likely to have memories of hot chestnuts booked on a cold days in the ashes of the fireplace.  It brings you back to your childhood, doesn’t it?

Parisians may argue, you can get a cone of roasted warm chestnuts in winter at street corners for a couple Euros.  I remember that from my student years, although the currency was not yet the Euro!

Today, most of us don’t have a fireplace, but you can still eat those chestnuts! Use a sharp knife to incise slightly through the skin if the chestnut (this is to prevent them having a little tantrum while cooking). Be careful not to cut yourself.  Place the chestnuts on a baking sheet, little tin and in a hot oven for about 10 minutes.  Insert a pointy knife in one of them to check for doneness. Peel the exterior and interior skins and enjoy!

chesnuts ready to cook

What else can you use chestnuts for? Here are a few ideas:

  • Add on the sides of a lamb roast or roasted chicken.  You will need to incise them as explained above, parboil them for a couple minutes and peel them.  The boiling will help removing the skins.  Make sure there is some juice in your roasting pan or they will become dry.
  • Make chestnut puree (water based or milk based).  As above incise, boil a couple minutes then remove the skins.  Then cook in either water or a mix of water and milk on low heat until crumbly and coked through.  Puree.  Add sugar if you wish (it depends what you want to do with the puree).  Keep in the fridge or freezer.   There are a number of recipes with chestnut puree, here is mine for a chestnut pudding. It is light and very delicate, beautiful!

 

 

 

Pear and chocolate flan

This pear of chocolate flan is a crowd pleaser.  I made it for morning teas at the office in the past and for desserts: children and adults love it.

In terms of difficulty level, it goes in the super easy basket. I get my children involved in the preparation.  Today, I lost them when it came to put the pieces of pear in the mix, they were too busy leaking off the remaining chocolate from the wooden spoon and empty bowl.

Ingredients
  • 150 g of dark cooking chocolate
  • 90 g of white sugar
  • 50 g of plain flour
  • 4 eggs
  • 1 teaspoon of cinnamon
  • 1/4 L milk
  • a nut of butter for the dish
  • 2 pears
Method
  1. Pre-heat oven at 180°C
  2. Butter a roasting dish (capacity of about 1 litre)
  3. Melt the chocolate.
  4. Add in the sugar, then the egg one at the time.
  5. Add the flour then the cinnamon and milk.
  6. Place the mix in the roasting dish, peel and cut the pears.  You can cut in thin slices or in cubes. Place over the chocolate (they will mostly sink in).
  7. Put in the oven and bake until all set.