In the extreme weather of Summer in Australia – temperatures of 47C in Adelaide and catastrophic fires across Australia – we made this beautiful dish. It was a change from consuming copious amounts of icecream and fruit lassi. It really is beautiful – sweet, chocolaty with overtones of the bitters used to dress the fruit. It is my new favourite Ottolenghi dish.
It is a dish from the Dessert section of Ottolenghi’s Plenty More. We don’t often make dessert but this one is one of the best, now on our Summer rotation. With all Ottolenghi recipes I feel free to substitute whatever is in our fridge or pantry at the time. For this recipe, I bought a bag of mixed frozen berries, and used primarily the berries other than the strawberries. It was delicious and a cost effective way of making this dish in Australia. He suggests using a lot of red and black currents, but they are hard to get and expensive here. If you find your fruit too sweet with the chocolate cream, add some lemon juice to them.
You can check Ottolenghi’s original recipes in his books and in his various print columns.
The berries in fact are very useful for other dishes – serve them with Rice Pudding, Besan Payasam, for instance, or with French Toast.
Similar recipes include Blueberries with Bay Custard and Gin, Creme Fraiche Icecream, Junket with Macerated Strawberries and Passionfruit, and French Toast with Baked Strawberries.
Browse all of our Desserts, Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer recipes.
Continue reading “Frozen Berries with White Chocolate Cream”
Xmas and Cherries, they just go together, like birds of a feather – right? At least in Australia they do. The juicy succulent cherries help to define that early Summer time. You eat them sitting outside on the verandah or deck or balcony, even just under a tree in the hot sun, sucking that juicy flesh, spitting the seeds and throwing them as far as you can. The little stems make a pile at your feet. Sooner than you care to mention your bag of cherries is empty.
In our house, we never ever have enough cherries left to cook with. Even though there are great cherry desserts, we never seem to have enough. Anyway, most of those Cherry Desserts are European and a little heavy for the heat of this time of year. However, this year I managed to secret a few away to make a salad, one where the sweetness of the cherries goes so well with bitter greens and Hazelnuts. I do hope that you enjoy it.
While we don’t have any other cherry recipes for you to browse, we do have a few Salad recipes that use fruits. Orange and Olive Salad, for example, or Fig Salad with Almond Butter, Tomato and Strawberry Salad, or Watermelon and Peach Salad.
Or try Lentil and Radicchio Salad.
Or simply browse all of our Salads here and our easy Early Summer recipes here.
Continue reading “Summer Cherry and Hazelnut Salad with Belgian Endive”
I remember that back yard apricot tree with fruit full of sweetness and flavour.
I remember that back yard apricot tree with fruit full of sweetness and flavour. I remember picking the fruit, and eating them still hot from the sun with juice running down my chin. I remember picking them, twisting the fruit in half and throwing them onto a hot BBQ to cook just enough to melt some icecream over and eat on a stinking hot, 40 degree C day.
Times have changed. Rather than full and ripe, the interior is like cotton wool. These dry’ish, cardboard-y apricots that we get locally are not really worth the investment. The only saving grace is that one or two shops sell the good ones – but you have to hunt those shops out yourself, because those in the know are not telling!
Similar recipes include Sweet Apricot Salad with Orange and Thyme.
You can browse our Apricot recipes and Dessert recipes. And be inspired by our Late Summer dishes.
Continue reading “Baked Apricots with Honey and Orange”
My friend Kate recently told me how good steamed Thai eggplants are with a chilli paste. In need of a quick snack while prep’ing for the large dinner on Xmas Day, I threw some in the steamer with left over zucchini, grabbed some chilli paste from the fridge and chopped up some cumquats. I love this!
I can imagine these eggplants served in a row on a narrow white plate, each one on a salad green leaf, ready for eating picking up and putting straight into the mouth. Also in this pic are some steamed betel leaves, and a pea shoots and chopped cumquats salad.
You might also like Smoky Aubergine and Asparagus Salad, Eggplant Fry with Spices, Indian Eggplant, or Fragrant Eggplant and Yoghurt.
Also try Balinese Sambal Iris and Zucchini, Lemon and Dill Salad, .
Browse all of our Eggplant recipes . Explore our Salads here. And be inspired by our Late Summer dishes too.
Continue reading “Steamed Thai Eggplant and Zucchini with Chilli Paste and Cumquat or Lime”