24-07-2007
Nectarines with a rosé wine syrup
There is no greater satisfaction than coming home from the market with a basket packed full of seasonal delights....like peaches of all sorts and nectarines, all at their peak right now. I hardly get time to do something with them, they disappear fresh into a mouth as soon as they hit the fruit bowl on the dresser. Yesterday I kept four aside with the intention of making this light and fresh dessert. I ended up eating them fresh myself. But I managed to get hold of four ones.
A recipe from Cape Town food by Phillippa Cheifitz which I adapted a bit.
Nectarines with a rosé wine syrup
- 4 ripe nectarines: washed, unpeeled, halved and seeded
- 1 cup of water
- 2 cups of dry rosé wine
- 1 cup of sugar
- 1 vanilla pod, cut in half and seeds scraped
- 1 cinnamon stick
- a handful of summer berries of your choice
- mint leaves
- Bring the water, wine, sugar, vanilla pod and seeds and cinnamon stick to the boil in a large saucepan and simmer until the sugar has dissolved.
- Add the nectarines and immerse completely in the syrup, cut side down. Simmer gently for about 6 minutes, depending on the size of the nectarines. They should still have some firmness. Remove from the syrup.
- Reduce the wine syrup over high heat until slightly thickened.
- Pour over the nectarines and keep in cool place to infuse. If desired, it kan be refrigerated, until served. I prefer it room temperature.
- Serve 2 halves in a pretty bowl, drizzle some syrup over and decorate with some summerberries of your choice and a mint leaf.
Serves 4
02-05-2007
Ice cream versus salad.
How I love painting. And tennis. And I do love my garden, my house. Shopping. What else. Oh yes, and I love eating! Good food, healthy food, bad food, ordinary food, new food, traditional food, adventurous food...all food.
I am sitting here right now, licking a huge Magnum ice cream. A double caramel! Sweet and nerve rackingly rich, deliciously creamy, luscious, sticky, voluptuous and sensual...and far too small. While I am indulging in my ice cream I have a healthy menu for you, a great one for a long, lingering lunch on a hot summers afternoon around a huge table with great friends!
To start off: make a tomato mozzarella salad, using nice small vine tomatoes, some buffalo mozzarella torn into bite size pieces... stuff some in your mouth while you're at it. Tear some basil leaves and lastly, sprinkle with olive oil, balsamic vinegar, salt and mill some fresh pepper and then add a sprinkling of finely chopped sun dried tomatoes.To finish off, mix gently with your hands and then lick off those fingers, serve on a pretty plate and enjoy with crusty bread.
For the main meal you dig your beautiful platter out of the back of the cupboard, give it a rinse and then fill it with...crispy green leaves of your choice, mesclun, spinach, rocket and other herbs and don't forget some crunchy red cabbage sliced finely for great color and crunch....
In the middle you stack some cooked quinoa, first sauteed in coconut oil with some red onions and then cooked until just done.
On top of that, beet cut into chunks, hand fulls of organic grated carrot and around the rim, little bundles of steamed asparagus wrapped in prosciutto or parma ham. And finish off with a little sweetness; a handful of golden raisins and pumpkin seeds and a Calamata olive or two. I like some green peppercorns sprinkled too. Finish off with a vinaigrette of your choice, some more crusty bread, a bottle of good Rose and you're off to hear all the Oohs and Aahs from your hungry, anticipating guests waiting at the table! And do enter with flare...why else have you gone to so much trouble!
Dessert. No can't do without dessert. To keep to the theme of health, you take lots and lots of strawberries...do the usual, and cut them roughly into chunks. Using a large fork, you crush them until pulpy but not to a puree. Then you add a large handful of chopped mint, which you ventured into your garden for early morning, with your hat and herbs scissors and gloves...and of course you pulled out some weeds while you were there. OK, the mint..you add this generous handful of mint to your strawberries and follow up with some balsamic vinegar and if you like your strawberries a bit sweeter, add some honey. Just before you put this beautiful dessert in the fridge, take a big spoonful to taste...you should be able to just sigh with pleasure, if not, then start over. Serve it in some beautiful glasses where its beauty can be seen. Top with a dollop of Greek yogurt, drizzle with some honey, a swirl of syrupy reduced balsamic vinegar, a dash of milled black pepper and of course, a small mint leaf...and please, don't plant a tree!
