Friday, May 12, 2006
This is my last post before I take off tomorrow for the US. I will be on vacation for 3 weeks to return on June 4th!
Guys, don't freak out on me now ... I do have plans for a few posts during my vacation. I would not be Meeta if I did not have a perfectly organized plan.
Like I said it is a plan, implementing it is another story. Providing, I have the facilities to get to the internet, I plan to step down from my Chef Cook position and hand over the wooden spoon to a few great cooks. My mum, dad and my aunts - all are exceptional cooks and I am sure you will enjoy their recipes. I will just take on the role of photographer and hope to take a few good pictures. I am looking forward to this and hope that I can manage a few posts.
Keep your recipes for the Monthly Mingle coming in. I will do the round-up when I get back.
I leave you now with a delicious recipe. Here everyone loves this when I make the Chocolate chip crumble. As a matter of fact our neighbors seem to have memorized the aroma of this into their noses. Every time I do make this they seem to come knocking on the door!!
I have tried it with strawberries, raspberries and pineapple. The original recipe is with rhubarb and apricots. I am not such a rhubarb fan but do plan to make this with rhubarb the next time I make the crumble. Today I substituted rhubarb for strawberries and canned peaches for the apricots.
I used a amazing new chocolate for this with 78% Cocoa!! As a matter of fact I learnt something new when I bought this bar. I've just copied the text from the back of the cover so you can see how good chocolate really is ;-)
"The special properties of the cocoa bean have been known for hundreds of years. In their natural state, cocoa beans contain valuable vegetable substances, so called antioxidants. These substances have various positive effects on the human body. They strengthen and protect our health in a purely natural manner.
With ACTICOA, Sarotti has developed a unique technique to preserve the valuable antioxidants in the cocoa beans by processing them particularly gently."
I knew that the cocoa bean had healthy properties but I was unaware that in was actually antioxidants. Well you know what's up next don't you?
I will be entering this to Cate's ARF/5-A-Day Tuesday.
Hope you enjoy it!
2 cans of peaches - each at 424g - reserve juice (I used peaches in natural juices which is better than the syrupy type)
175g strawberries - cleaned and cut
70g bitter chocolate - chopped into chunks
Pre-heat oven at 190°C.
Mix the peaches and the strawberries with 2 tablespoons of the juice.
In one large or several smaller oven proof bowls place the fruit at the bottom.
In a large mixing bowl mix the flour, sugar and a pinch of salt together. Cut up the butter in small pieces and add to the flour mixture. Using your hands rub these together until it resembles bread crumbs.
Mix the chocolate chunks with this mixture and spread over the fruit.
Bake for 25 minutes until golden brown.
Serve warm with vanilla ice cream.
This was my last treat for Tom. He will be staying back. :-(
Both Soeri and Tom have sweet teeth and can never resist a good dessert. This is no exception. I make these in small bowls and always plenty for seconds, thirds or even fourths. Both compete with each other who can eat how many first!
The strawberries really taste refreshing but I think I will slowly start experimenting more with rhubarb.
The fruit is soft , mushy and warm. Together with the vanilla ice cream a beautiful contrast. The crunchy crumbly topping with the chocolate adds such a tantalizing touch to the dessert that one is just not enough. You want the truth, I never eat this with the ice cream ... this way I have more room for an extra crumble!!
I hope you folks enjoy it too.