iatebrisbane.com » fruit

Green Apple and Potato Chips with Wasabi Mayonnaise

Sarah — Tue, 25 May 2010 03:21:18 +0000

There are only 3 possible explanations for food like this:

Pregnancy
The Munchies
Extreme Hunger

Sorry Mum-in-law – it’s not the first option.

Oh – NO! It’s not the 2nd one either!

Just a case of severe boredom and an empty stomach… and an equally empty fridge!

I don’t know what I was thinking but MAN this was delicious! Potato chips cooked in the oven, julienned granny smith apple and wasabi paste mixed with that CUTE Japanese Kewpie mayonnaise. The bub and I ate it all up!

Peaches-Come-From-A-Can Sorbet

Sarah — Mon, 26 Apr 2010 12:15:05 +0000

Peaches come from a can
They were put there by a man
In a factory down town
And if i had my little way
I’d eat peaches everyday
Sun soaking bulges in the shade

I have the very honoured privilege to say that the first (rock) concert I ever went to was the Presidents of the United States of America. Also on the bill that night was Custard and Jebediah- all for $10 I might add! I was 15. The most vivid memory of this night was my best friend and I eyeing off the very cute, tall, purple-haired bassist in Jebediah all night, thinking he was pretty hot. We found out the next day he was actually a she. Oops! She had us both fooled!

This recipe calls for 1 ingredient. A can of peaches. Or it could be pears, or apricots, or lychee’s or mango for that matter. It’s one of those recipes that would probably make a few foodies cringe. I actually heard about it, of all places, on a Sizzler ad last year – but it was kind of an infomercial style ad… very weird. This is what new mothers are subjected to – infomercials about miraculous exercise contraptions and funeral plans. But the upside to being at home is all the FOOD related shows on TV. For a few months there when I was pinned down on the couch by a breastfeeding baby – I would surf between the channels and for about 5 hours straight I was able to watch food shows back to back.

Anyway – this is about peaches in a can.

So… chuck an unopened can of fruit in the freezer and leave it there. Forget about it.

Then, grab it, open it up, wait maybe 10 minutes for it to thaw a bit and buzz it with a stick blender.

Ta-Da! Instant Sorbet!!

I added a little natural yoghourt to this one – the extra zing of the yoghourt softened the sweetness a little.

Ruby Fruit Salad spiked with Lime and Vanilla

Sarah — Wed, 03 Feb 2010 12:34:19 +0000

I heart colourful food. I don’t understand why marketing companies don’t go crazy hocking shiny colourful fruit and vegetables to toddlers – you know, get ‘em while they’re young. Just like cigarettes and liquor. Oh… that’s right… Mother Earth doesn’t have a huge marketing budget like Macca’s does! Maybe word of mouth will just have to do.

This salad is RED! I just went nuts at the green grocer buying pink and red fruits. I think it works well with the lime and vanilla too. This is my justification:

Vanilla has a variety from Tahiti – Tahitian Vanilla

Lime has a variety from Tahiti – Tahitian Limes

And often flavours grown in the same area go well together. The lime gives it a tropical zing and the vanilla smooths it out giving it a velvety base-note.

Ingredients

Watermelon

Red Apple

Strawberries

Cherries

Red Grapes

Lychees

…and anything else remotely ruby-toned.

1/4 lime

capful of vanilla extract.

Method

Cut all fruit into bitesized pieces, squeeze the lime, pour the vanilla. Mix carefully to combine.

Cherry Compote

Sarah — Mon, 10 Aug 2009 02:52:26 +0000

Sometimes I like to make compotes when i’ve got an excess of fruit in the fridge that needs to be used up. It’s a really lovely way of making something simple into something rich and unctious. You can serve it simply with icecream or cream, or perhaps spoon it into ramikins and make a quick crumble to go over the top. I often make a big batch of crumble crumbs and keep it in the freezer, so if I want to make a quick dessert, I just chop up an apple or pear and spoon some over the top and bung it in the oven. I’ll give you the recipe to that soon.

I made this compote with a Yaldara Tawny Port that I bought in the Barossa Valley about 5 years ago. We kept it in the liquor cabinet to open up when we had our first child. When we came home from the hospital with our daughter in our arms, we cracked open the wax on top and poured ourselves a glass. I had one sip, then went to bed! And since then, even though it is a lovely drop, it hasn’t been used much at all, except for cooking, I often put a slurp of port into stews, and as in this recipe, it’s reduced to become a delicious syrup.

Ingredients

A big handful of cherries (or stone fruits)

A slurp of Tawny Port (or wine, or perhaps a kirsch… you could even use apple juice)

A spoonful of Brown sugar

Method

Pit all the cherries and put in a small saucepan. Pour over the the port and sugar and simmer on a low heat until it becomes thick and syrupy.