Wednesday, April 25, 2012

Autumn salad of pomegranate, pear & fig in rhubarb syrup

' the feeling you get on the first real day of autumn, when the air is crisp and the leaves are all flaring at the edges and the wind smells just vaguely of smoke - like the end and the beginning of something all at once.”
Lauren Oliver, Delirium 

I've shouted from every soap box around how besotted I am with Autumn. I adore the varied weather that sends leaves ablaze before tousling them loose to pirouette gracefully to the dew misted earth. And of course, there is the bounty of food. In the beginning we have the last of Summer's beautiful berries, tantalising tropical fruits and vibrantly fresh veggies.  But for me, the middle is the most interesting. This is where you get the short lived wonders like the gorgeous garnet pomegranates with their sparkling ruby arils and the royal purple figs with their perfumed damask bellies. You also are gifted with pretty persimmons, charming custard apples, quirky quinces, bold beetroots, pleasing pumpkins - I could rant endlessly.

What makes this Autumn impossibly precious is that it is the first I have shared with my darling daughter. I have watched her, mouth open in awe as she tracks each dancing leaf and feels every warm kiss of wind on her cheek. I have laughed when upon tasting a touch of pomegranate juice her mouth has puckered and her eyes squinted. Seeing the world through her eyes has painted mine with colours I have never seen; my world has been transformed in the most wonderful way. I count my blessings each and every minute.

What do you enjoy most about Autumn?

ease: 4/5.
prep time: 20mins.
chilling time: 30mins.
total: 50mins.

taste: 4/5. Autumn's sweet kiss.

I knew I would love this from the ingredient list alone; what a spectacular selection of fruits. The vanilla adds such a wonderful delicate fragrance whilst the cinnamon and cardamom give it an exotic twist. The rhubarb provides a sharp tartness to counter the sweet pears, whilst the vibrant pomegranate pairs perfectly with the perfumed figs.

would I make it again: No, it tasted lovely but I found it more suitable as breakfast with yoghurt than as a dessert, and for breakfast, its a touch time intensive and rather messy (those darned pomegranates, so delicious but so eager to stain everything in sight!).


Thursday, April 12, 2012

Poached eggs on challah with pecorino and pesto

 "It's only after a bit of breakfast that I'm able to regard the world with that sunny cheeriness which makes a fellow the universal favourite. I'm never much of a lad till I've engulfed an egg or two and a beaker of coffee."
P.G. Woodhouse

With a broken oven and no kitchen counter (alas the wooden one had to be replaced) I have felt rather out of sorts. More than that actually, I feel as though I've left the house with only one shoe on; a touch lost and a little bit befuddled.
Luckily I managed to get one last great breakfast in before my kitchen disappeared into a void, hopefully to reappear shortly. Mumma's hands need to be cookin'!

ease: 4.5/5
prep time: 5mins.
cooking time: 2.5mins.
total: 7.5mins.

taste: 4.5/5. Even the sweet tooth will rejoice.

There's no savoury breakfast dish I would choose over a sweet one; until now.

I love this combination! The sweet buttery challah against the richness of the egg with a salty hit from the cheese all brought together by the herby pesto (I didn't have enough basil for a pistou so I added some pinenuts) - yum!

would I make it again: Yes.