Passion Fruit Puddings

Sue was kind enough to bring us more passion fruit from her vines when they visited last week, so “do something with passion fruit” has been on my Google Tasks list for five days now (I love Google Tasks btw- I have totally done away with Post-Its.  It’s almost as fantastic as Google Goggles.  ).  So this morning, I had a bit of free time and decided to surprise Scott with a little lunchtime treat.  I chose this recipe because we had all the ingredients on hand, and it didn’t require me to make pastry at 9am like so many of the others I perused.  Mmm passion fruit. . .

Passion Fruit Pudding

1 cup caster sugar
2 tablespoons butter, melted
3 eggs, separated
2 teaspoons grated lemon rind
1/3 cup passion fruit pulp
1 lemon, juice of
1/2 cup self raising flour
1 cup milk

Preheat oven to 200C.  Beat egg yolks and half a cup of sugar until pale; add rind, pulp, butter, flour, juice, milk.  In a separate bowl, beat whites until stiff; add half a cup of sugar.  Fold egg whites in yolk mixture.  Pour into a six cup oven dish or individual ramekins.  Place in a baking dish in the oven.  Pour hot water into the baking dish until it’s filled half way up to the dish containing the pudding.

Bake 50 minutes for a large pudding and about 30 minutes for small ones. They should be golden brown but not burnt on top and have separated into a light sponge on top with lots of creamy sauce underneath.

Serve with cream and/or ice cream.

Makes 6 servings.

*I used four large ramekins, and mine were done in under 20 minutes, so keep an eye on these.

From recipezaar.com

The Days Are Getting Longer

The sun is coming up that little bit earlier and staying around that little bit later.  Not late enough yet though for me to see tonight’s incredible sunset. Luckily, Amanda took some photos …

We’re Off Again. . .

Fresh summer peaches, heirloom tomatoes, bbq ribs, hot chicken, sweet tea and MY KITTIES!!  Yes, next Friday we’re heading to the States for a few weeks, and while there will be no burger eating contests this time around (sorry Scott), we do have a food road trip planned!

We are unfortunately traveling through LAX again, and while that has more minuses than pluses, at least the Delta Crown Room in Terminal 5 has a putting green, something to keep Scott entertained during our six hour layover.  Expect photos. 

Cocktail of the Week

Blue Lemon

1 oz blue curacao
2 oz citron vodka
1 oz lemonade (American style)

Mix all ingredients, and shake with ice.  Strain into two shot glasses.  Enjoy! 

Weekly Menu

Mon: Honey Glazed Rack of Lamb

Tues: African Curried Coconut Soup with Chickpeas

Wed: Roast Chicken with Garbanzo Beans, Tomatoes & Paprika

Thurs: Grilled Fish with Caponata & Butter Bean Mash

Fri: Pasta Puttanesca

Lunch: Winter Tuna Nicoise

So Good They Came Back

This weekend Dad and Sue came to stay on their way back to the UK.  We took them out for a meal on Thursday (where I discovered La Guillotine – the very flavourful big brother of Delirium Tremens) and Amanda brought them through  to Chatswood on Friday to meet me for lunch.  That evening Amanda cooked a delicious Indian banquet that we feasted on long into the night.

With just a few hours on Saturday before their flight we thought we’d leave them with some lasting memories of Sydney.  And what can leave more of an impression than breakfast with this view …

The Opera House and Harbour Bridge, all from the comfort of Ripples Cafe at Milsons Point.  Add a tasty breakfast and what could be better?

Well, how about a short walk to Luna Park, a magical fairground that looks almost as it did when it was built in 1935 – very seaside.

Dad and Sue are now in Hong Kong, but I hope their continued example show just how awesome it is to come visit us in Sydney.  You know you want to.

Chewy Toffee Cookies

Yesterday Scott mentioned that he’s been working very long hours from home, and he has indeed.  I’ve missed him very much (though my Harvest Moon farm is now THRIVING! ).  Along the way, to keep his spirits bolstered, I used some of my extra free time to whip up a batch of Chewy Toffee Cookies.  They are incredibly helpful for selecting topic driven features (or so I’ve heard).

Chewy Toffee Cookies

1 cup packed brown sugar
1/2 cup butter
1/2 cup shortening
1/4 cup honey
1 large egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces crunchy toffee bits (bits-o-brickle)

Preheat oven to 180c.  Mix sugar, butter, shortening, honey and egg in a large bowl.  Stir in flour, baking soda, baking powder and salt.  Stir in toffee bits. Drop by 1/4 cupfuls 2-inches apart onto ungreased cookie sheet.  Bake 12-14 minutes or until edges are golden brown.  Cool 3-4 minutes. Transfer to wire racks to cool.

Makes 24 cookies.

(*I couldn’t find a recipe I liked, so I combined a few to come up with this one.)

Click To Submit

Just wanted to let you know that I’m currently enjoying my frst evening off for a while.  It’s always the same when you’re writing a paper – even though it was for work I was still doing it at home in the evenings and on the weekends.  But it’s in now – and I’ll let you know how it goes in three weeks time.

Wish me luck! 

Cocktail of the Week

Lemongrass Gin & Tonic

1 lemongrass ginger tea bag or infuser
2 oz gin
5 oz tonic water
1/2 oz simple syrup

Place infuser or tea bag in glass.  Pour gin over, and steep to desired strength.  Add simple syrup, ice and tonic water.  Enjoy!

(*lemongrass & mint tea, as well as lemongrass, lemon balm & lemon myrtle green tea work well also.)

Weekly Menu

Mon: Chipotle Shrimp Tostadas

Tues: Spicy Tuna in Cucumber Cups

Wed: Lamb Sausages with Peppers & Cannellini Beans

Thurs: OUT

Fri: Prawns in Tomato Cream Sauce, Goan Style Pilaf, Chana Daal, Yogurt Salad & Coconut Ice Cream

Breakfast: Low Fat Buttermilk Pancakes with Homemade Braeburn Apple Sauce

Lunch: Immunity Building Miso Soup