Waiting for Agnes

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Like a rain dance, sort of October 1, 2010

Filed under: Ice creams etc — titchandboofer @ 5:28 am
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This was going to be a great big whine about how I’m bored with winter – about how I’m sick of mud and rain and freezing winds and how the thought of making another batch of soup just makes me want to lie down on the couch with a blanket over my head. This is all still true, but today arrived and it is glorious! The sun is streaming down, the ground has dried out, it’s warm and bright enough to sit in a sunbeam in a t-shirt with my eyes scrunched up against the glare. My eggplant seedlings are making an appearance, when I’d all but given up on them, the holes created by the beloved’s ‘weeding’ are now filled with nasturtium seeds and I suddenly remembered there are carrots to be picked, baby-sized but so sweet and tender. I could be modest, but frankly I think I ushered in the sunshine by making this ice-cream:

Sun-Dance Ice-Cream with Lucky* Passionfruit

*aren’t all passionfruit pot-luck? Hard and wrinkly and light as a feather, then you slice them open and you might just find spoonfuls of sweet sweet pulp and crunchy seeds

Inspired by a Gourmet Traveller recipe by Tony Tan

100 grams of moist, shredded coconut

300 mls of pure cream

300 mls of full fat milk

100 grams of palm sugar, finely chopped

7 egg yolks

Preheat your oven to 180 degrees celsius (160 fan-forced).

Spread the coconut on a baking tray and toast, stirring occasionally until just turning golden around the edges – about 4 minutes.

Transfer to a medium saucepan.

Add the cream, milk and palm sugar. Return to the stove and bring to a simmer over low heat. Simmer for a minute, then remove from the heat, cover and leave to infuse for at least 10 minutes.

In a medium heatproof bowl whisk the egg yolks to combine.

Add the coconut and cream mixture, whisking continuously until well combined.

Prepare a sieve over a bowl, over another bowl that has iced water in it. Set aside.

Return entire mixture to the saucepan.

Stir constantly over a low-medium heat until the mixture coats the back of a wooden spoon thickly. This will take about 6-7 minutes.

Immediately pour through the sieve into the prepared bowl. Press the strained solids to extract every last drop of liquid. Then you can throw out the solids, or feed them to your chooks.

Leave to cool to room temperature, then churn in an ice-cream machine. It took about half an hour in ours. If you don’t have an ice-cream machine, put the mixture in a container in the freezer and freeze until set, stirring frequently.

Scoop out and serve.

Thank you to the clever LMF who suggested this idea: as you now know yourself, this ice-cream is lush – creamy and intensely coconutty. We ate it with fresh passionfruit spooned over the top and it tasted just like summer.

 

Short and sweet and sly August 18, 2010

Filed under: Beautiful baking — titchandboofer @ 12:00 pm
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In the lead up to small’s first birthday celebration the beloved has slapped another baking embargo on me. Some complaint to do with how we’ll be eating cake all next week. Bah. Clearly my only option was to wait until she’d left for work to squeeze in a little mid-morning bake. I needed a recipe that was quick, easy, didn’t require eggs and, for maximum sucking-up potential, could be gluten free. Oh, and it had to come from the aforementioned epicure: chocolate: a book that begins by describing chocolate… “a dark mistress or a comforting friend” and goes on to tempt with recipes such as ‘Coco the burlesque wonder cake’ and ‘Kamikaze brownies’.

My choice – Valmai Hall’s Chocolate Coconut Fingers, tweaked slightly and re-christened.

I’m pretty sure that back in the 90s all tuck shops had the same stock – hedgehog slice, apricot blocks, those big, dry choc-chip cookies, pies, sausage-rolls and Big Ms. I really can’t remember our high school tuck shop stocking anything else, they might have made the occasional sandwich but there certainly wasn’t anything fancy like fresh fruit. But then, back in the 90s, our school tuck shop was basically a shed with a counter and a padlock. You bought your apricot block and went and sat on the ground somewhere under a tree to eat it. Ten years on, the shed has been repurposed (or some other made up word) and school food is now sold in a big, shiny cafeteria with actual tables and chairs and windows. I don’t know for sure but I’m guessing lunch orders are no longer organised by scribbling your request for a pie on the back of a paper bag. The spoilt noughties generation of angsty teenage girls even have a bloody coffee machine.

Anyhoo. This slice is like something you would have got in a tuck shop, pre-coffee machine era. Except it’s better, buttery, spicy, a bit crumbly and, unless you want to, you don’t have to sit on the ground to eat it.

Tuck Shop Slice

1 cup of cornflakes

1 cup of dessicated coconut, plus extra for sprinkling

1 cup of gluten free self-raising flour

1/2 teaspoon of vanilla essence

1/2 a cup of brown sugar

1 tablespoon of cocoa

150 grams of butter, melted

Icing:

4 heaped tablespoons of icing sugar

1 heaped tablespoon of cocoa

1 teaspoon of cinnamon

1 tablespoon of butter, melted

Preheat your oven to 180 degrees celsius (160 fan forced).

Butter up and line the bottom of a square cake tin or a lamington tin.

Put all of the slice ingredients into a medium sized bowl. Stir until well combined (the mixture will be crumbly) then press into the tin.

Bake for 10-15 minutes.

While baking, sift the dry icing ingredients into a small bowl and add the melted butter. Stir together with a few teaspoons of hot water – as much as needed to achieve a smooth consistency. If you overdo the hot water, just sift in a little more icing sugar.

When the slice comes out of the oven, spread the icing on it, gently, while it’s still hot. Sprinkle with as much extra coconut as you like. Allow to cool in the tin, then slice your slice into pieces. I got 16 generous chunks from a square tin.

Then leave a tempting little stack of them on the kitchen bench for your beloved to find. And if your beloved is still peevish about their embargo being subverted and refuses to even try them (even though they are suck-uppishly gluten free) just eat them yourself. They’re good.