Category: Fruit

Future Classics – Australian Table – August 2001

Remember how I said I had a fab idea for a whole new series of blog posts whilst on holiday?  Here’s the thing, along with hundreds of cookbooks, I also have a huge collection of food magazines, most of which sit on shelves in my back room doing nothing.  Once a year, I grab a handful of the oldest, take them on holiday and cut out the recipes I want, throw away the magazines, and cook the recipes over the next 12 months. 

Vodka With Crushed Limes2

Crispy Duck with Green Pancakes2jpg

Currently I have a few mags from the late 1990’s but they are most from the early noughties onwards.  So they are not quite but well on their way to becoming formally vintage.  My thought on holiday was….”These are the things that will shortly become the vintage recipes of the future.  So, instead of ripping them up, I’m going to start cooking from them.  Once a month, I’ll revisit one of these magazines, cook a thing or two and decide if these are future vintage classics – or just junk taking up space in my backroom.  Here are the early years to 2013:

Magazines1And here are 2014 to the present day:

Magazines2so, to start, we are stepping back in time 15 years to the August 2001 edition of Australian Table:

Australian Table August 2001 I also thought it might be fun to revisit some of the content of these magazine as well as the recipes, so without further ado, here are the:

Flavours of The Month – August 2001

This section spoke about what was in season.  I thought I might give it a little Retro Food For Modern Times Twist!

Sweet Potatoes

Huh….my plan here was to insert a recipe or two from the blog.  However, apparently I have made nothing with sweet potatoes. I’ll link to some recipes  below.

Baby Bok Choy

Or anything with Bok choky.  What have I been cooking in for the last four years? 

Cumquats

Hooray – Finally!

Click here for my Four Kumquat Canapés For Four Food Heroes recipes

Pineapples

Melbourne Cup Crab and Pineapple Appetizer and MC Cocktail

Pineapple soufflé

Movies of The Month

Oh man.  August 2001 was a GOOD month for movies!  I would quite happily watch Bridget Jones’s Diary or Along Came a Spider today.  I don’t recall ever seeing Evolution but I am definitely putting that to rights, pronto.  I know it’s probably a little late with the picky picky however, Australian Table, I would like to point out that the chocolate-voiced, sloe-eyed maverick investigator is actually called Alex Cross.  The ACTOR is Morgan Freeman.  And what a difference a letter makes.  Slow-eyed which I typed at least a dozen times in the above paragraph makes you sound like you should be taking special classes.  Sloe-eyed…hello sexy!

Movies - August 2001

Music Of The Month

Well, I guess you can’t have it all.  I listened to none of these at the time nor do i have any real desire to seek out any of these.  Maybe the Elvis Costello.

Music August 2001

The Food

I chose two recipes from an article on fool proof party food starting with:

Vodka with Crushed Limes

Australian Table August 2001These are my flavours…this was so good!  Tangy, sweet delicious!

Crispy Duck with Green Scallion Pancakes

Crispy Duck with Green PancakesNo, these are my flavours!  Spicy, seductive!

Australian Table August 20012

Berry and Rhubarb Crumble

This recipe came from an advertisement for a 3 in one hand blender.  Crumble is pretty much already a classic but the addition of rhubarb instead of the more traditional apple?  Genius!

Rhubarb and Berry CrumbleRhubarb and Berry Crumble Recipe

Everything I made from this mag was SUPER! My view is that this is a definite future vintage classic!

I hope you’ve enjoyed this little walk down memory lane!  I’ll be back in a couple of weeks with a mag from September 2001.  I hope it’s as good as this one!

Have a great week!

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Political Partini

Well, the Brits have Brexited; here in Australia we go to the polls this weekend (Lord only knows why – every time we actually elect a Prime Minister internal party political infighting deposes them and puts someone else in the top job!) I’m sure my friends in the U.S. are sick to the back teeth with Trump and Hilary and there’s still a long way to go on that one….

Political Partini

Most of these campaigns are being run on scare tactics and fear mongering  so why not kill the bad vibes with a super tasty cocktail.  I’m in…how about you? 

And oh boy do I have an absolutely beauty for you!  The Political Partini!  It’s not only delicious but punny which means I love it even more!!!!  And what’s not to love?  It’s pear infused vodka, traditionally Grey Goose La Poire but I made my own, Amaretto which I absolutely adore, simple syrup and lemon juice. So, it’s filled with fruit and nuts kind of healthy…in a boozy sort of way!

Polical Partini2This is so, so good.  I only wish I had made more pear-infused vodka so I could make it my election night tipple! Do people in other countries have election night parties?  It’s kind of a thing here.  My parents used to always have / or go to one.  If I had not just started a new job I may have thought more about it and organised something for the weekend but that’s totally not happening…maybe I’ll tag along to my parents’ party….oh Lord really?  Is this what my life has come to?

Well, here’s an ode to something I most likely will not be this Saturday from one of my favourite singers Dan Kelly.  It does contain some of the naughty words  so, if you are at work or there are kiddies about, you might want to delay playing it. 

The Political Partini was created for the US 2008 election campaign but is delicious enough to celebrate or commiserate any election wins or losses.  Or indeed anything.

OMG…it’s so good!!!!  And that’s coming from someone who is not overly fond of pears. 

Political Partini3

Politcal Partini: The Recipe

Political Partini
A super delicious cocktail made from pear infused vodka, amaretto and lemon - how could it be bad?
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For the pear infused vodka
  1. 1 pear
  2. 250 ml vodka
For the cocktail
  1. 2 parts pear infused vodka
  2. ¼ parts Amaretto
  3. ¼ parts simple syrup
  4. ½ part lemon juice
  5. Pear slice for garnish
For the pear infused vodka
  1. Wash and chop up the pear.
  2. Place in mason jar.
  3. Cover with vodka. Close the jar and keep in a dark place for a week or so, shaking daily.
  4. Before use, strain through cheesecloth to remove all the pear particles.
For the Cocktail
  1. Place all ingredients, except the pear slice in a cocktail shaker filled with ice.
  2. Shake, baby, shake until the outside of the shaker is frosted.
  3. Strain into martini glass and garnish with a pear slice.
Adapted from Gayot.com
Adapted from Gayot.com
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 Have a great week!

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Speedy Soufflé for Valentines Day

I made my very first soufflé.  For you, for Valentine’s Day.  

And it’s filled with passion – fruit.

Passionfruit Souffle 3Passionfruit Souffle 9

I’m not sure why it has taken me so long to make a soufflé.  I have some vague childhood memories of eating cheese soufflés and them not being very nice.  Then again, I ate nothing for two years except vegemite sandwiches so my judgement was possibly awry.  But those memories and the soufflé’s reputation for being notoriously temperamental might be the reasons I have stayed away.  After all, the soufflé come with more rules and regulations than the driving handbook:

  • Don’t beat the eggs too little
  • Don’t beat the eggs too much
  • Don’t fold the egg whites too roughly
  • Don’t open the door of the oven
  • Don’t make loud noises or sudden movements
  • Don’t look it directly in the eyes

Etc, etc.

What they don’t tell you is this.  You can have a decent souffle cooked from scratch and on the table in less than 20 minutes. So let’s get started. 

Butter and sugar coat your soufflé dish.  When you butter your dish, brush the butter from the middle of the dish to the rim and then up the sides of the dish.  This creates tiny channels that helps the soufflé to rise.   Seriously this works.

Passionfruit Souffle

When you are ready to start mix your egg yolk, half the sugar and the passionfruit juice in a bowl until light and creamy. 

Then mix your egg white and sugar to soft peaks.

Passionfruit Souffle 5Then fold the yolk into the white.  Gently does it here.  A little streaky is fine.  Then pour into your prepared soufflé dish.

Passionfruit Souffle 6

Now, into a preheated oven for 12 minutes.  So we’re not tempted to open that door and ruin our “ahem” hard work, let’s talk about romance.  After all it is Valentine’s Day.

The last few Valentine’s Days I have given you some horror stories.  Not so this year.  This year we are talking about two very special romantic moments in my life. 

Let’s start with my first ever boyfriend.  We started going out when I was 15 and he was 16.  There was a local park we used to frequent to get away from prying parental eyes and ears.  So, one Sunday afternoon we rode our bikes down to said park and headed towards our favourite bench to have a kiss and a cuddle.  We had not been there long when, from down the hill we heard some children screaming “Help, help, Angus has fallen in the lake”. 

Passionfruit Souffle 7Well, he took off down that hill, and jumped in, fully clothed  to save what we assumed was a drowning child.  Turned out Angus was a labrador puppy who had been quite happy paddling around in the shallows and had not even noticed the distress of his young owners. Semi disaster averted and there was a little swoony dripping wet with tight tshirt moment.  Made only more adorable by the squirming puppy in his arms!

Young love.  My hero.  And a puppy.  Life did not get much better!

Passionfruit Souffle 8So move forward…..a few decades years to the fussiest eater in the world.  A few weeks ago we were walking the dogs by the lake and noticed that one of the ducks had become entangled in some fishing wire and was only able to move in a tiny circle.  And cue the second Mr Darcy moment of my life. 

Passionfruit Souffle 11

Not only did he jump into the lake (it was only calf deep so no wet shirt here) but he unwound the fishing line from the duck’s leg then we noticed there was also some line knotted around it’s beak and neck. It was really knotted and tight he ended up having to bite through it!  It was both amazing and kind of gross.  That lake water is pretty dirty and I was expecting him to get sick from swallowing even a little bit of it. (He didn’t). 

These moments may not have involved hearts and roses but for me were two of the most generous spirited and selfless acts I have seen.  And that is true romance!

Passionfruit Souffle 10

OK, our 12 minutes is up and the soufflé is out of the oven.  Quickly dust with icing sugar, add a  dollop of passionfruit pulp over the top and serve immediately.  Your souffé will start to deflate from the time it comes out of the oven so speed is of the essence here.

Passionfruit Souffle 9

Have a wonderful Valentine’s day!  And don’t forget to spare a moment to moment to say thank you to the everyday heroes in your life, the people saving dogs and ducks and generally making the world a better place.  If you have a spare 15 minutes  why not make them a soufflé?

And then tell me when the love heart lollies of our childhood took a step into the digital age?  Not only are they now using Twitter….

Passionfruit Souffle 12

But also Tinder!

Passionfruit Souffle 13

Swipe left on that!

Passionfruit Souffle
Serves 2
A delicious passionfruit souffle that can be on the table in about 15 minutes!
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Prep Time
4 min
Cook Time
12 min
Prep Time
4 min
Cook Time
12 min
Ingredients
  1. 1 egg, separated
  2. 21/2 tbsp caster sugar
  3. 1 can passionfruit in syrup, you will need 1 tbsp of syrup
  4. icing sugar to dust
  5. melted butter to grease the souffle dish
  6. 1 8cm souffle dish
Instructions
  1. Preheat your oven to 180C.
  2. Butter the souffle dish, spreading the butter from the middle of the dish up the sides. Scatter a tablespoon of sugar into the dish tipping it all around the insides until it is entirely covered.
  3. Strain the passionfruit syrup into a dish, you will need a tablesppon of liquid. Reserve the seeds for later.
  4. Place the syrup with the egg yolk and half a tablespoon of sugar into a bowl and beat with an electric beater until light and creamy.
  5. In a separate bowl beat the egg white to soft peaks, then add the remaining sugar, a little at a time until the mixture is glossy and holding it's shape.
  6. Using a metal spoon, fold the whites into the yolks. A light touch is needed here, you want to keep as much air in the mixture as possible. It is better to have the mixture a bit streaky than to have it over mixed!
  7. Spoon the mixture into the prepared dish to just below the rim then run your thumb around the rim to totally clear it of any sugar, souffle mix etc that will prevent rising.
  8. Pop the dish onto a baking tray and bake for 12 minutes.
  9. Do not open the oven during this time.
  10. Remove from oven. They are done when a finger touched lightly on the top comes away clean but there is still a slight wobble in the middle.
  11. Quickly dust with icing sugar and add a dollop of the reserved passionfruit seeds and some additional syrup.
  12. Serve immediately.
Adapted from taste.com.au
Adapted from taste.com.au
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

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Breakfast Cranachan For Burns Night Morning

Och aye laddies and lassies, today we are moving from the lowbrow fish finger to the highbrow as we celebrate the life of  poet Robert Burns with a breakfast version of a Scottish dessert, the cranachan.

Breakfast Cranachantomorrow, January 25th, people all across Scotland will be celebrating the birth of Robert Burns with Burns Night Suppers.  The traditional Burns night supper is an elaborate affair with a strict ceremonial order including pipers piping, many toasts and, of course, a haggis.  A traditional cranachan is often served as a dessert at these functions.

We are not making a traditional cranachan today because it would normally be doused with a liberal dram (or two) of whisky.   Sadly, I am still on my January cleanse so I did not want to include booze in mine. 

Rhubarb and Blueberry CranachanAnd before anyone can cry “But that’s not how you make porridge”….we’re  eating my cranachan for breakfast.  And I’m hoping that even the most patriotic Scotsperson may be happy to forego the single malt for the first meal o’ the day.  And whilst I’m certain whisky would be awesome, oats and fruit and nuts are an equally fabulous breakfast combo!

Breakfast Cranachan2Burns’ love may be like a red, red rose but this girl’s heart skips a beat for ruby, red rhubarb!

Rhubarb for CrananchanRhubarb is one of my favourite fruits.  I love it’s tanginess, and its gorgeous colour.

I cut my rhubarb into pieces, washed it, and sprinkled it with some sugar then popped it in the oven to roast.

Next into the oven was some rolled oats, mixed with a little maple syrup to give them almost a  slightly crunchy granola effect.

Cranachan - OatsWhilst that was in the oven, I whipped some cream then added an equal amount of coconut cream and whipped that in, then added some plain Greek yogurt and stirred that through with a little bit more of the maple syrup.

Traditionally it would just be the cream and whisky here, maybe with a little sugar to sweeten it up a bit.  I pretty much threw in the coconut cream on a whim because I had some leftover in the fridge and had no other use for it. 

Then I roasted some pecans in yes, you guessed it, some maple syrup.  (It feels a bit like I am also celebrating Canada this post). 

Pecans CranachanThe rest is assembly.  Start with a layer of fruit – I had some blueberries as well as the rhubarb. Then a layer of the crunchy oats, a layer of the cream mixture – repeat.  Finish with a layer of oats and sprinkle this with more blueberries and the maple candied pecans.

Cranachan3This is delicious!!!!  You could alter the fruit for whatever is in season but I really liked the combination of what I started calling “rhu and blue”.

And that my friends, IS how you make cranachan!.

And for those of you who have no idea what I am talking about, here is an ad for oats that was on Australian television back in the day:

Breakfast Cranachan
A fabulous and delicious breakfast to fortify yourself on the morning of Burn's Night or any other day.
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Ingredients
  1. 500g (about a bunch) of rhubarb
  2. 1 tbsp sugar
  3. 150g blueberries
For the Oats
  1. 80g rolled oats
  2. 1 tbsp maple syrup
For The Cream
  1. 150g cream
  2. 100g coconut cream
  3. 100g Greek Yoghurt
  4. 1 tsbp maple syrup or honey
  5. For the Maple Spiced Pecans
  6. 50g pecans
  7. 1 tbsp maple syrup
For The Rhubarb
  1. Preheat the oven to 200C.
  2. Cut the rhubarb into legths of around 4 cm, place in a colander and rinse thoroughly under cold water.
  3. Shake off excess water then tip into a baking tray lined with baking paper. Sprinkle with the sugar.
  4. Roast 15-20 minutes until tender.
For The Oats
  1. Combine oats and maple syrup, spread onto a lined baking tray and toast until golden (around 4-5 minutes).
For The Cream
  1. Whip the cream until soft peaks form.
  2. Add the coconut cream and whip again.
  3. Stir through the yogurt and maple syrup.
  4. Refrigerate until needed.
For the Maple Pecans
  1. Once the oats are cooked, set them aside.
  2. Mix the pecans and the maple syrup, place on the baking tray that had the oats on it.
  3. Place back in the oven until the pecans are golden (about 6 minutes).
To Serve
  1. When ready to serve, spoon half of the rhubarb and a third of the blueberries into the bottom of a large bowl. (Glass is pretty so you can see the layers).
  2. Top with a layer of oats.
  3. Top with a laer of cream
  4. Top with a layer of fruit, then cream, then oats.
  5. Sprinkle the remaining blueberries and the pecans over the top.
  6. Enjoy
Notes
  1. You can mix up the amounts of cream, yogurt and coconut cream to your taste and the ingredients you have on hand. Don't like one of them? Leave it out and increase the amount of the other two.
  2. To make a traditional cranachan with whisky follow the link to the AGT recipe upon which this one is based.
  3. This also looks lovely served into long glasses for individual servings.
Adapted from Australian Gourmet Traveller - Cranachan with Roasted Rhubarb
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Have a wonderful Burns night, if you are celebrating it!  If not, this cranachan is a delicious breakfast any day!

 Haste ye back!

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Fig, Fennel and Pistachio Roulade

Back in the day when I was a philosophy student, one of our tutors used to give us moral problems to solve. You know the sort of thing. Would you push one person into the path of an oncoming train to save a hundred people? Well today I am going to talk to you about a food bloggers dilemma – The Fig, Fennel and Pistachio Roulade conundrum.

Fig, Fennel and Pistachio Roulade10

What if you had an item of food that tasted really good. Awesomely good. And it took no time to make and is a perfect addition to a Christmas, or any, cheese platter. Only thing is, it is really, really ugly.

Seriously ugly.

Ok, I’m just going to come out and say it.

The Fig, Fennel and Pistachio Roulade looks like a turd.

Fig, Fennel and Pistachio Roulade11

What do you do? Post it anyway? Then cringe in a corner and wait for the sounds of international guffaws to reach your ears?

Or simply not post ? And deprive the world…well a small segment thereof of a definite snicker and a delightful addition to their cheeseboard in all it’s pooh looking glory?

Fig, Fennel and Pistachio Roulade5

Well you know what? Damn the torpedoes! Maybe 2016 can become the year of keeping the internet real and we can all be free to post picture of ugly food free of ridicule.

Starting with the Fig, Fennel and Pistachio Roulade.

Fig, Fennel and Pistachio Roulade6This may be the ugliest thing you have seen but it tastes…welll:

By itself – good

With Cheese – amazing

With cheese and a glass of Pedro Ximenez sherry or a Sparkling Shiraz – mind blowingly awesome!!!!!

Fig, Fennel and Pistachio Roulade9

This recipe for the Fig, Fennel and Pistachio Roulade came to me via my friend Pam who gave me one of these ugly but awesome rolls for Christmas last year. I ate mine in one go.  And I don’t even like figs! 

Fig, Fennel and Pistachio Roulade7I gave one of these to my boss the other day… I wrapped it in the paper and cellophane with the red ribbon as in the photo below.  Because as one of my friend’s commented.  “if you leave one on his desk unwrapped, it just looks like you’re being passive aggressive”.

Fig, Fennel and Pistachio Roulade1He later told me that he and his family enjoyed it very much so it was taken in the spirit of good cheer and Christmas spirit in which it was given. And I warned him beforehand that it was of dubious looks so he was fully prepared. An added advantage is that my bosses wife who is coeliac could also enjoy this because it is totally gluten-free.

Mine were also vegan because I used maple syrup not honey as the sweetener.

nel and Pistachio Roulade3

People of the world, close your eyes, think of England, do whatever you have to do but please, please, please make this.  You will  not be disappointed.

Fig, Fennel and Pistachio Roulade

Fig, Fennel and Pistachio Roulade

Adapted from my friend Pam who got the recipe here: http://www.sbs.com.au/food/recipes/fig-walnut-and-fennel-roulade

Ingredients

  • 500g (2½ cups) dried figs, stems removed
  • 100g (1 cup) pistachios, lightly toasted, finely chopped
  • ¼ tsp ground cloves
  • 1 1/2 tbsp fennel seeds
  • 1 tsp ground cinnamon
  • ¼ tsp white pepper
  • 1 tbsp maple syrup or honey
  • 1 tbsp brandy
  • rice flour, to dust

Instructions

  • Using a large knife, chop figs until they form a chunky paste. Or if you are lazy like me put them through a food processor until they break down into the same.
  • Place figs in a large bowl with the pistachios, spices, maple syrup and brandy. Knead mixture for 4 minutes or until it starts to come together, adding extra brandy if mixture is too dry.
  • Lightly dust a work surface with rice flour. Shape dough into a 20 cm-long log, then roll in rice flour, to coat.
  • Wrap log in baking paper and twist ends to seal. Place in a large container with a plate on top, weighed down with a tin. Set aside in a cool, dry place for 3 days to dry out before slicing to serve. Fig roulade will keep in an airtight container for up to 3 weeks.

Notes

Adapted from my friend Pam who got the recipe here: http://www.sbs.com.au/food/recipes/fig-walnut-and-fennel-roulade

http://www.retrofoodformoderntimes.com/2015/12/20/fig-fennel-and-pistachio-roulade/

And whilst we’re speaking of the holidays, here is one of my favorite Christmas stories courtesy of David Sedaris. 

I read this on the train on the way to work one day and I laughed so hard I nearly peed myself.  This is quite honestly the funniest thing I have ever read. 

 http://www.stnicholascenter.org/pages/sedaris/

And for the non-readers, here is a you tube.

Let it be known that this is the year I gave you a Christmas present that looks like a pooh. And 6-8 black men.

I hope you love them both as much as I love you for reading and commenting and being a part of my little space of the internet.

Merry Christmas!Signature 1 Vintage Valentine Quick as Wink2

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