Monthly Archives: March 2011

Dessert, Room for improvement

Nearly perfect chocolate fondant

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I had promised my chocolate loving Florian, that I will attempt a dessert he used to love in Ubon times, the Chocolate Bento Box. That one was served in a posh little box with green tea ice cream on the side. The first recipe that Google coughed up was Fucking Gordon’s, but I decided to use it, it looked easy and I like the idea of being able to store it in the fridge overnight before cooking. As I’m busy massacrating my lawn, I think it will be handy tomorrow to have a dessert nearly ready.

For 5 fondants I used 100g of good, dark chocolate, same amount of butter, plain flour and sugar, plus 2 egg yolks and 2 eggs. First I prepared the ramekins, brushed them with melted butter in a similar way like for the souffle ( upwards) and dusted with cocoa.

I melted the chocolate and butter in a bowl above boiling water, then chilled while I whisked the eggs with sugar. The flour went in with the eggs and then the chocolate, all of that into the ramekins and in the fridge for at least 20 minutes.

I baked them in 200 Celsius for 12 minutes. The smell in the kitchen was fantastic, but tomorrow I will keep them inĀ  for a bit longer. It’s supposed to be runny in the middle, mine today were a bit too runny, but tasted great. Florian finished his. šŸ™‚

Good Food

Bruschetta

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Our favourite Sunday lunch, when the bread gets a bit stale and can be used and still enjoyed. I slice it thickly and spread some shop bought pesto on it, aĀ  drizzle of olive oil and quickly fry it on a dry griddle pan. When crispy on both sides I top itĀ  with a mixture of chopped tomatoes, olives, a shallot, fresh basil and olive oil, well seasoned.

A touch of parmesan on top finishes it off nicely.

Dessert

Apple pie with custard and (an orange) twist.

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Another one from the great pastry book from Nikosia. I’m very pleased with it, though my Mum’s apple pie it isn’t. Different pastry, Mum always makes it kind of shortcrust, but my apples this evening were prepared with a lot of cinnamon and and … a zest of one orange. When the pie is warm, the orange peel comes through beautifully.

For the pastry I used 180g of plain flour, a pinch of salt, 90 g of butter and a bit of cold water to keep it together. Once combined I cooled it in the fridge and got cracking with the apples. I tossed the peeled and thinly sliced apples inĀ  a mixture of flour, sugar, cinnamonĀ  and orange zest. Most of the pastry went for the bottom, then in went the apples, then the rest of the pastry on the top, egg yolk and- which I remembered 40 minutes into the baking- caster sugar on top. I baked it in 200 Celsius for the first 30 minutes and for the remaining 15, in 150.

Served it with Waitrose’s finest vanilla custard.

Good Food

Scallops, Dinings inspired.

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I’ve been feeling like scallops for a while and looking at, serving and tasting all this gorgeous food at work is not helping. Florian is not into scallops, unless as sashimi, with a slice of lime. This is why I hardly ever cook scallops at home, but this week Florek is in China, so I treated myself.

With a little help and instruction from Alex, as well as sample of the sauce he uses to make them at work, I seasoned them with salt, tapped one side in flour and tossed them into a hot pan, where the baby asparagus was being griddled for a few minutes with some olive oil.

I like my scallops just cooked, kind of medium rare, so after a minute of each side I poured Alex’s dressing and finished them off. I served them with some turmeric rice and griddled asparagus. Nice, but not sensational.