Pavlova with City Centre Apples & Salted Caramel

Named after the prima ballerina Anna Pavlova, who toured New Zealand in the 1920's this light, fluffy dessert is thought to emulate the white layers of her tutu. Tis far from a ballerinas mouth you would expect to find a spoonful of this decadent sweet, I'm sure. There is something quite magical about getting your paws on fruit that has been grown in the centre of a city. I had been ogling two trees of juicy looking apples and pears in a garden close by my house for the past few weeks - I was making a tarte tatin for the September supper club and it just felt wrong to go and buy them from a shop, when they were literally dripping from a tree two gardens away. So off I went, bag in hand, to chance my arm with my unknown neighbours. As I had hoped, they were only delighted to get rid of the excess bounty. If someone near you is growing fruit, why not knock on their door and see what happens. Through some friendly 'shooting of the breeze' & apple tart recipe comparison, I have now created for myself a 'free' supply of very local organic apples and pears -la dolce vita!

Pavlova-

• Put your oven on at 120'C
• Line a baking tray with parchment
• Take 4 egg whites, place in a large spot-lessly clean, dry bowl
• Weigh out 200g of caster sugar
• Beat the whites with an electric beater until they form stiff peaks
• Add the caster sugar, one tbsp at a time, combining fully
• When all the sugar is combined add a teaspoon of cornflour and a teaspoon of white vinegar
• Scoop your egg whites mixture onto the parchment, forming sides and a central area for the cream and fruit to fill
• Place in oven and cook for 1 hour & 30 mins
• When the time is up -DO NOT open the oven door for at least 30 mins and if you have loads of time just let the pavlova cool completely in the oven
• In the meantime toast some flaked almonds
• Cut your apples up into small pieces and stew gently in a pan, over a medium heat, with a knob of butter and some caster sugar -if they are on the tart side, cook for 10-15 mins -don't soften too much keep a little bite in them for texture
• Get some fresh raspberries or defrost some frozen ones
• Whip some cream and if you're feeling really gluttonous make some custard, I had a pot of good stuff in the fridge
• Salted Caramel is nectar from the gods and quite easy to make -you just need some patience- Luckily I had some left over from the Salted Caramel Ice Cream that I made for the supper club

Salted Caramel -

• Combine 125ml of cold water with 330g caster sugar, heat gently until sugar has dissolved
• Turn heat up to medium so that the mixture is bubbling, now wait....

• Be careful not to stir, or agitate the mixture vigorously, you can give it a gentle swirl every now and then 
• Also brush down the sides of the pan with a wet pastry brush this will help prevent crystallisation, which you don't want.
• DO NOT taste the mixture as you go -the temperature that the mixture reaches will burn the gob off you and ruin the pleasure of eating the pavlova.
• You are waiting for the mixture to turn an amber colour this can take anything from 15-30 mins - I know, but it is worth it trust me!
• When you have achieved the amber colour, remove from the heat and gently whisk in 250ml of cream
• When it has cooled, add salt to your taste, if you can do try and use a good salt like Maldon -it will make a difference! 
• This recipe if from Kerstin Rodgers Supper Club book, it will make a large quantity, which you can store in a jam jar for mid-night snacks, making salted caramel ice cream or just simply dipping a spoon into...

• When you have everything ready, assemble your pavlova, custard, cream, fruit, almonds and salted caramel or in whatever order you like.
• The beauty of a pavlova is that you can put whatever fruit you fancy on it and with a bit of whipped cream you have a show stopper dessert, which everyone will love and if someone doesn't love pavlova -personally I wouldn't trust them! 

September Open Door Supper Club -Parlez-vous francais?

After a very successful Italian supper club last month, preparations are underway for the September Open Door Supper Club...which will take place on Friday Sept 7th....we're going to keep jaunting around Europe and pay a visit to France. Expect to amuse your bouche, a la carte and ne regrette rien! So whether you parlez francais or you just fancy some delectable, home cooked French cuisine get booking folks!

Le Menu

Apéritif

French 75- Cocktail of Gin & Cointreau with a twist of Lime and a Dash of Fizz

Amuse-Bouches

Paté of Mackerel, Artichoke & Olive Tapenade with Crunchy Fresh Baked Baguette

Entrée

Gooey Melty Fondue with Cornichons

Palate Cleanser

A Delicate Sorbet of Rose & Lemon

Plat Principal

 Lapin a lá Moutarde –Braised Rabbit with Dijon Mustard    served with Seasonal Vegetables

Dessert

Apple & Blackberry Tarte Tatin with a scoop of Salted Caramel Ice Cream

Le Fin

Selection of Herbal Teas/Builders Tea/French Press Coffee & Espresso served with Petits Fours

For those of you new to the experience of a supper club....you may have some questions;

Where does it happen? This event will take place at my home in Dublin, (close to the city center) on Friday September 7th @7.30pm

What will happen? 10 people will come together at one table, getting to know each other, over the shared experience of a meal.

What will you eat & drink? I do my best to source organic, local and seasonal produce for the menu. Guests will enjoy an aperitif on arrival, to wash down some hors d'oeuvres, followed by 4 courses of typical French food. Please bring your own alcohol or soft drinks to consume during the evening.

What will it cost? There is a suggested donation of E35.

What should you wear? Dress as you would if going out for dinner. French influence is welcome -but not expected!

 Please alert me in advance to any special dietary requirements you may have and I will do my best to cater for you.

Places are limited and remember it's first come first served -if you are interested in booking a place please email me A.S.A.P. aoife_co@hotmail.com  Merci beaucoups :-) x 

Perhaps a French kiss even

 Get your French groove on.....
http://en.wikipedia.org/wiki/List_of_French_words_and_phrases_used_by_English_speakers 

http://www.youtube.com/watch?v=1nXEx0WEJzw  ...Amelie Poulain :-)

The Triplets of Belleville  http://www.youtube.com/watch?v=X-KChYBFiB0

August Open Door Supper Club - Viva l'Italia

It's back folks, the next installation of The Open Door Supper Club will be lifting off my plates & into your palettes on Friday August 17th. This time we're travelling to beautiful Italia...

 

Il Menú

Aperitivo

Aqua Verde- a Cocktail of Prosecco, Grappa & Lemon with a Basil Infusion

Antipasti

Fresh Baked Focaccia Bread Shots

Prima

Braised Octopus Salad

Seconda

 Pasta Fresca –Flaked Oxtail & Sage Ravioli

Palate Cleanser

 A Classic Sorbetto of Lemon with a Twist of Thyme

La Dolce

Hazelnut, Ricotta & Poppy Seed Torte with a scoop of Homemade Hazelnut Ice Cream

Bitter & Sweet

Selection of Herbal Teas/Builders Tea/French Press Coffee & Espresso served with Soft Bake Amaretti Biscuit Bites

 

 

For those of you new to the experience of a supper club....you may have some questions;

Where does it happen? This event will take place at my home in Dublin, (close to the city center) on Friday August 17th @7.30pm

What will happen? 10 people will come together at one table, getting to know each other, over the shared experience of a meal.

What will you eat & drink? I do my best to source organic, local and seasonal produce for the menu. Guests will receive a welcome drink on arrival, to wash down some nibbles, followed by 4 courses of piatti tipici della cucina italiana/ typical Italian food, ending with espressos and biscotti. Please bring your own alcohol or soft drinks to consume during the evening.

What will it cost? There is a suggested donation of E35.

Please alert me to any special dietary requirements you may have and I will do my best to cater for you.


Places are limited and remember it's first come first served -if you are interested in booking a place please email me A.S.A.P. aoife_co@hotmail.com  Grazie Mille :-)

'Dine we must and we may as well dine elegantly, as well as wholesomely' 

Isabella Beeton from her famous book Mrs.Beetons Book of Household Management

Lucious Lemon Tart

Lemon -how do I love thee? Let me count the ways....Definitely another one for the list of desert island foods. Is there a more versatile ingredient than the humble lemon? Sweet or savoury, leading lady or best supporting actor -it's lemon all the way. On a hot Summers day it can cut through the heaviness like The Bride on her Kill Bill revenge trail. In Winter months it brings a little bit of sunshine into the long, dark evenings. Lemon meringue pie was my all time favourite childhood dessert. It has been sort of replaced in adulthood by what is perceived to be a more refined, elegant thing -le tarte au citron. Bring back the lemon meringue pie I say...watch this space! For now let us do the tart.....

Lemon Tart

Make a quantity of shortcrust pastry  http://eatyerwords.blogspot.ie/2012/06/ooh-la-frangipane-tart.html

You can make one big tart or make some mini ones whatever takes your fancy.

For the filling;

• Zest 5 lemons and whisk them up with 270g caster sugar 

Ah it's like lemon snow!

•  Whisk up 4 eggs into the lemon snow
• Add the juice of the 5 lemons
• Set over a bain marie and gently bring them up to temperature, keep stirring until the eggs have cooked and formed into a curd -when the mixture coats the back of a spoon you've got it (20 mins)
• Have 300g butter cut into cubes and at room temp
• Allow the curd to cool for 10 mins then begin to incorporate your butter bit by bit
• Fill your pastry case/cases with your curd mixture and place the tarts into the fridge to chill
• Serve with a sprig of mint and a nice cup of earl grey tea or lemonade

Hair of the Dog

After a little over indulgence  food can be your savior the next morning. Hair of the dog means having another drink -possibly not the best plan but it comes from the idea of having a little of what you had the night before i.e. a hair from the dog that bit you. Hopefully you weren't bitten by a dog 'cause that would just make the whole situation a lot worse. Eggs usually feature somewhere for me along with copious amounts of tea. The reason we crave salty foods is because we're dehydrated, so your body wants salt because salt increases your thirst and makes you want to hydrate -clever body! It's a good idea to plan ahead so get your goods in the day before. Here are my top ten morning after the night before foods.

Baked Eggs with Haddock and Spinach

1-
A fry up -a combination of any of the following
Eggs -poached or scrambled.
Sausages -spend a bit more and get some good ones, preferably free range pork. Gubeen smokehouse
have a nice selection and they're a small Irish producer.
Mushrooms -pop them whole on a pan and cook slowly with some butter, thyme, pepper and salt.
Baked beans -I like Biona Organic baked beans -they have some spices in them. If you can't
get them just throw in some cayenne pepper and cumin to yours. Cayenne is great for getting the
blood flowing through your system.
Rashers -grilled, for that hit of salt.

2-
A sausage sambo - on sourdough bread, with plenty of ketchup and or brown sauce.

3-
Tea -a very large pot of tea with hot buttered toast. You could use a drip if you have one lying around and
are in serious need of tea therapy.

4-
Sushi -okay so this one would require a trip to the outside world, there's something about the nori maki
the raw fish, the hot wasabi and pickled ginger that just makes this one really work, for me anyway.

5-
Eggs Benedict -it's worth the effort of making your own hollandaise, again use some sourdough bread
and wilted or fresh spinach. It's quite rich -so if your feeling queasy avoid this one.

6-
A sachet of Dioralyte -this is a nifty little helper. It's a powder with electrolytes which rehydrate your
system by rebalancing the salts in your blood. Only 42cent from your local pharmacy.

7-
French Toast -if your feeling like something sweet http://eatyerwords.blogspot.ie/2012/02/french-toast-my-guilty-pleasure.html

8-
Raspberry Risen Pancakes -had these the other day and they are very moreish. Taken from Spooning
With Rosie by Rosie Lovell. Makes 10 small pancakes.

• Whisk 1 egg add 65g of self raising flour, 50g caster sugar, pinch of salt
• Add 150ml milk
• Add another 65g of self raising flour and make sure there are no lumps, use a hand blender if you've got some
• Set aside for an hour -if you can wait
• Heat some butter in a pan and when it's hot drop in 2 tablespoons of batter or enough to make a pancake about the diameter of a wine bottle, drop some raspberries onto the batter
• Cook until golden on each side, serve with clotted cream or Greek yoghurt

9-
Baked Eggs -also just had these the other day, it's a Jamie Oliver recipe. Makes 4.

• Turn oven on to 180'/Gas 4
• Wilt 500g spinach in a pan with butter -strain it and press gently in a clean tea towel or between some pieces of kitchen roll
• Cut up 200g smoked undyed haddock, mix with the spinach, add most of 4 tbsp single cream (keep some for the end), also add some fresh grated nutmeg
• Pop into a ramekin and crack an egg on top, grate some Parmesan over add a little extra cream and sprinkle with pepper and salt, bake in the oven for 20mins, serve with buttered toast

10-
Fizzy Pop -not something I'd drink very often, but a cold (it must be cold) can of something fizzy and sweet is like manna from heaven. My favourite is San Pellegrino Limonata.

Raspberry Risen Pancakes with Clotted Cream

  

Ooh La Frangipane Tart

Along with avocados, almonds are without doubt one of my desert island foods. You can eat them straight up, blanch them, flake them or whizz them into a gluten free flour. They taste good and they ARE good for you too. Packed with protein they'll fill you up -helping to keep you trim and the oils will keep your skin glowing -they don't call E.F.A.'s essential for nothing! So even though this is a dessert, it kind of balances out with the blueberries and almonds.......doesn't it?....yes, yes it does!!

Begin by making a short crust pastry base;

• Take 210g plain flour and whizz it up with 150g chilled butter
• If doing by hand -first cut the butter into the flour by holding two knives side by side and then start to use your finger tips
• When you have gotten a breadcrumb like consistency slowly add 60ml of ice cold water
• Bring it all together with a fork and then your hand
• Wrap in clingfilm and allow to rest in fridge for 30 mins
• Turn on your oven when you're about ready to roll -180'C/Gas 4
• Lightly flour a clean work surface and roll out your pastry to about 3mm thick
• Gently lift into your tart dish (20-23cm size) and press lightly into edges
• Cut away the excess, prick the base all over with a fork
• Scrunch up some parchment cover the pastry and place your baking beans/rice or whatever weight you use evenly on top
• Bake in the oven for approx 20 mins or until the edges are starting to turn golden and the base feels dry
• Next seal the base so that the filling doesn't make it soggy, by taking 1 beaten egg and brushing all over, return the pastry case to the oven for two mins -repeat this one more time

Next make your filling;

• Turn your oven down to 150'C/Gas 2
• In a food processor combine 1/2 cup ground almonds, 1/4 cup caster sugar with 1tbsp plain flour
• Add 3 tbsp butter at room temperature, 1 egg and 3/4 tsp vanilla extract-whizz up until you have a paste
• Pour into your pastry case, sprinkle some blueberries on top and bake in the oven for approx 1hr
• Allow to cool and serve with some whipped cream and a nice cup of tea

I left my heart in Venice

On these rainy summer days it's nice to close your eyes and escape into day dreams....today I'm wandering around fairy tale streets, inhaling the sweet smell of coffee and pastries, feeling the sun gently kiss my skin, absorbing the stunning architecture and listening to a gondolier... in the distance ....singing Volare....I'm in Venice/Venezia and everything you've heard about how beautiful it is is true!  Here the Rialto food market is the sweet shop to my foodie inner child, the stalls are dripping with fresh, seasonal, local produce http://www.veniceconnected.com/content/markets-venice . Venezia is such a feast for all the senses and it's even better if you're there for La Biennale http://www.labiennale.org/en/biennale/index.html  -basically a giant art exhibition throughout the city.

Even the laundry drying is beautiful!

Fresh borlotti beans

Courgette flowers

La nonna

Chestnuts Castagne

Watering the fish

Even the street art has a food theme

 

I always like to rent an apartment when away -it's cheaper for one thing, but mainly because you've got a kitchen to cook. I would highly recommend this for a foodie visit to Venice, as the place is filled with tourists and some of the restaurants take advantage of that. Also, we found that after eating our lunch feasts, which had to be washed down with a few glasses of prosecco -a nap was sometimes required.... and how beautiful it was that the cot was only short stumble away!

Eadaoin preparing the razor clams with compulsory prosecco, as you do...

Simple sardines, lemon, salt

Quite by accident we discovered one of the most delicious drinks on earth. It is a red wine made with the Isabella grape the drink is called Fragola or Fragolino because it tastes like strawberries. Fragola is the Italian name for strawberry. It has a slight fizz and is served cold...never ever pass up an opportunity to try it!

Gummy berry juice... Fragolino

Gorgeous ice-cream from Grom

So, you can't go to Italy and not eat ice-cream,  but one ice-cream place is better than the rest and it's called Grom. http://www.grom.it/eng/filosofia.php I'm not usually a fan of 'chain stores' but I'm glad this place is.  They are different form most because they have a seasonal menu, they grow a lot of the ingredients on their farm, there are no colours or artificial nasties, the eggs are organic....the list goes on, but the bottom line is it is the best ice-cream!

Taverna Ciardi Tiramisu -I think I ate three on my last night

Tiramisu is another typical Italian sweet and I must admit I thought I hated Tiramisu -soggy sponge with a slight coffee taste -euch. However, I realised that I had just never had a good one, until I ate this one in Venice -so good we had to get the chef to write down the recipe for us. Taverna Ciardi is where you need to go and you'll be well looked after by Guiliormaria. http://www.facebook.com/#!/tavernaciardi

Enjoying an aperitif with my bro

If you like architecture, history, food, design and art then Venezia won't let you down. You might need an inhaler though because it is breath taking. Oh and don't forget some mosquito protection, the canals are part of Venices charm, but they provide the perfect breeding ground for mozzies. Buon viaggio!