Another day, another plum recipe. Will my pile of plums ever shrink! This classic Clafoutis recipe is based on Julia Child’s cherry Clafoutis. As the cherry season never really got into full swing this year, I found this plum version to be a wonderful substitute. When fruit other than cherry is used in a Clafoutis, such as pears, apples, plums, prunes, blackberries or other berries, it is called a flaugnarde. I can see a fig and blackberry flaugnarde coming my/your way soon. This plum version resembles that lovely winter dish from Brittany, FarBreton. Left over Clafoutis makes a wonderful breakfast.
500 gr firm, ripe plums
1¼ cup milk
1/3 cup sugar
1 tablespoon vanilla extract ( or 3 teaspoons or 15 ml)*
1/8 teaspoon salt
½ cup flour
1/3 extra cup sugar
icing sugar for dusting
Preheat oven to 180ºC. Cut plums in half and sprinkle with some sugar. Set aside.
Place all the ingredients except the last 1/3 cup sugar in a blender in the order they are listed. Cover and blend at top speed for 1 minute.
Butter the base and sides of a low sided 8 cup gratin dish. Pour in a shallow layer (1.2cm) of batter and put in a moderate oven for a few minutes until a film of batter has set in the bottom of the dish. Remove from heat. Place plums over the batter and pour on the remaining batter; smooth the surface with the back of a spoon.
Bake in the middle rack of the oven for about an hour, or until the Clafouti has puffed and browned on top. Check with a toothpick to that it comes out clean. Sprinkle the Clafouti with icing sugar before serving. Serve with runny cream or ice cream.
*About Tablespoons. As Julia child was an American chef, she would have used an American Tablespoon, naturally. But did you know that American tablespoons are smaller (15 ml) than Australian tablespoons (20 ml) ? 1 American tablespoon = 3 teaspoons, whereas 1 Australian tablespoon = 4 teaspoons.
See my earlier post on dried cherry clafoutis here, which employs a very different method.
I was tempted to call this post,”Let the Winds Blow High”, as most of the ‘lads’ were keen to get kilted up for the Celtic birthday party. Prior to the event, there was much talk about free- balling it, always a wonderful tease for the ladies. Sadly these were vain threats, tales “full of sound and fury, signifying nothing”. There were no Bravehearts on the day.
The anticipation of a themed party is as much fun as the event itself. The opportunity shops ( charity shops) were thoroughly scoured in the weeks leading up to the party, in search of kilts, tartan cloth, scarves and rugs, green clothing, Celtic knotted jewellery, Scottish bonnets and hats, and anything quirkily Celtic. It’s amazing what you can find. I wanted to come as Grace O’Malley ( Gráinne Ní Mháille ),¹ my Irish heroine, or wear a T-shirt printed with the label, “If lost, return to Jamie Fraser”, but the latter, with its Outlander reference, would have been lost on all the other party goers.
Our Celtic party happily coincided with the weeks leading up to St Patrick’s Day so the local $2 shops provided green kitsch galore. Online shops are a great source for Scottish flags and hanging four leaf clover strings. And red wigs were popular too.
Decor and dress ups were the easy part of the theme. The finger food proved far more difficult, especially given the balmy afternoon, the lack of good cooking facilities, and the general preference for Celtic style drinking on the day. I had planned to cook up some local Mt Martha mussels and stuff them with spinach, cheese and crumbs as my token nod to Brittany, but the day just disappeared. The Cornish Celts were represented with some mini Cornish pasties that I made before the event, based on this recipe. Other finger foods came in the form of sausage rolls and filled pastries. My sister whipped up some potato pancakes topped with smoked salmon, a fitting cross -Celtic food. Green coloured cocktails were popular, say no more!
Picture file below can be opened separately for a costume and decor guide to a Celtic themed party.
A trip to the weekend Chatuchuk market is one of the highlights of a Bangkok visit. The 35-acre market site is home to more than 8,000 market stalls. The market seems overwhelming at first and it’s easy to get lost. Make a plan before you go and stick to the areas that are appealing rather than wasting time in the general furniture, hardware or pet sections. Below are a few scenes from the market, included in this week’s wordpress photographic challenge, A Good Match. I have chosen these photos mostly due to colour matching or the juxtaposition of coordinated elements in the displays.
You can get to the market by taking the sky train. Hop on at BTS and get off at Mo Chit station, then take exit no. 1 and follow the crowd until you see rows of canvas stalls selling clothes. Turn right while continuing to follow the crowd and you will see a small entrance that leads into the market (clothing section). You can also get there by taxi. It’s a great day out, with plenty of interesting options for resting when you get tired. Little cafes are sprinkled among the stalls and good restaurants can be found around the perimeter of the market, as well as fast food within it.
Have you noticed that filo pastry sheets tend to deteriorate once you have opened that skinny little plastic sleeve? I often find myself carefully rolling left over sheets back into their bag and box, only to find them dry and brittle a week later. After making a large Spanokopita for our Greek themed night for the weekend beach camp, I was determined to use the remaining 6 sheets quickly. Waste really annoys me.
This simple plum and semolina tart tastes surprisingly light and not unlike a Plum Danish. The filo pastry sheets are layered into a rectangular baking dish, brushed with butter between each slice, filled with semolina cream, then perfectly ripe blood or Satsuma plums are laid on top. It can be thrown together in minutes. As the amount of sugar in the recipe is minimal, I found myself hoovering down two slices for morning tea. It is lovely served warm with cream. A little crunch, a taste of comfortable custard, and the sharp-sweet rush of juicy ripe plum, this dish is not cloying or rich.
Torta con Crema di Semolino e Prugne. Plum and Semolina Cream Tart.
The filo pastry base
Melt a small amount of butter, around 150 gr should be enough.
Choose a suitable rectangular baking dish and butter it liberally. Layer your left over filo pastry sheets into the base of the dish, brushing with melted butter between each layer. Aim for a rustic look- no need to trim the ends too carefully, though the overhanging ends should be buttered.
The Semolina Cream
1 ½ cups milk
60 gr caster sugar
50 gr semolina
3 egg yolks
Add the milk, sugar and semolina to a medium-sized saucepan. Heat over medium heat and whisk until smooth. Cook for a few more minutes until thick. This will occur quickly so don’t move away from the stove. Remove from the stove when thickened, then whisk the mixture again, then add in the yolks. Cool the cream, covered with plastic wrap on the surface to prevent it forming a skin. When cool, add to the prepared filo pastry lined baking dish, smoothing out the surface.
Choose perfectly ripe plums for this dish. Red fleshed plums such as blood plums or Japanese plums are ideal as they ooze their ruby juice into the custard. Cut the plums in half and remove the pips. Lay them on the semolina cream, cut side down, and push them down slightly into the cream.The number of plums needed depends on their size and the size of your baking dish. I used around 10 plums. Sprinkle the surface with a little caster sugar.
Bake in a pre- heated moderate oven ( 180° C ) for around 25 minutes or until the pastry is golden and the cream puffed and set. Cool a little before serving, though this tart is best served warm.
The idea for this recipe came from one I found here at Cook Almost Anything. Pre- cooking the plums isn’t necessary if you have juicy ripe plums. Try this dessert with other fruits in season.
How much do we hear about Myanmar these days? Or Italy, or anywhere else for that matter, other than the dominant news from the USA? Since the demise of Berlusconi, we rarely hear about Italy, unless there’s an earthquake. National disasters, terrorist activities, real or imagined, and narcissistic world leaders with toxic tendencies tend to dominate our mainstream media. We are adrift in a polluted sea of fake news.
Against all odds, in 2015, a peaceful election was held in Myanmar, enabling a remarkable transition from a military led dictatorship to an emerging democracy. There is still a long way to go, not that any one cares much, when the eyes of the world are so focussed on the golden-haired beast. I’d rather contemplate these golden temples.
The sandy perimeter of Port Phillip Bay is transformed into a natural amphitheatre on sunny evenings as thousands of residents and holiday makers drag their chairs onto the beach to watch the unfolding drama. The lighting is usually spectacular and moody, heat haze softening the detail of looming vessels, late afternoon sun turning the ripple of a ship’s wash into a flash of diamonds, while lone paddle board rowers or frisbee throwers appear as blackened puppets in a Wayang show. The vast expanse of water and sky are a Cyclopean back drop. Let the show begin.
Enter the crippled Norwegian Star, a cruise boat that had left Melbourne Port the preceding Thursday, now being pulled and guided along by two tug boats. The Norwegian Star became stranded at sea due to a malfunctioning propeller system. As the ship was still only 30 kilometers from Wilson’s Promontory, Melbourne’s famous heroes, the tug boats, came to the rescue. The movement across Port Phillip Bay took more than 10 hours as the audience raised a glass, stubby or binoculars from the comfort of their gold class seats. A tragedy in slow motion.
Relax with Max at the Bay Show
Heroes, the tug boats of Melbourne
The Norwegian Star
The crippled ship assumes the shape of a glowing white ingot as it turns the corner at Mt Martha on its slow journey back to port. The cruise ship, with its 3000 passengers, has been saved by the powerful little tugs.
Another creature enters stage left, a dark, elongated and slightly menacing container ship, the Hyundai. The sky blackens: the sea turns turquoise.
This sleek, fast-moving character is transformed into a comic figure as it moves off into the distance; the lighting changes once again, as the Hyundai becomes a colourful Humpty Dumpty or a cubist cupcake on the horizon, precariously balancing its load.
There is a season, turn, turn, turn, and right now it’s time to pick bucket loads of plums and deal with them. Most fruits have alternate years of bountifulness, with plum gluts appearing every second year. This year’s pear and apple crops look rather dismal in contrast. There are far too many plums to preserve. Some will be halved and de-stoned, then frozen. Others poached and popped into the freezer, ready for winter puddings such as crumbles, cobblers and charlottes. The first crops matured a few weeks before Christmas. Now the Japanese varieties are at their peak. We planted three different varieties 5 years ago- Formosa, Mariposa and Satsuma; all are sweet, dark-skinned and red fleshed, and all have been carefully netted and kept at picking height. My daughter also handed over most of her crop – 7 kilo to be precise. To date, I have made plum sauce, plum and port topping for a Pavlova, plum Clafoutis, and plum muffins, as well as Baked Plums with Labne, my favourite breakfast dish.
To kick off the Sagre delle Prugne, my plum festival, is this simple Chinese style plum sauce. Wonderful with Har Gow dumplings, or smeared on a big fat sausage, used in a Chinese stir fry, or as a substitute for everyday tomato sauce or ketchup. It went quite nicely with this morning’s potato and spring onion cakes.
Multiply this recipe if you are doing a large batch. My last lot of sauce, based on 5 kilo of plums, required a huge preserving pan, a worthwhile investment.
Chinese plum sauce.
1 kg plums, stoned and halved
1 red onion, finely chopped
1 tablespoon fresh ginger, finely grated
1 cup brown sugar
1 cup apple cider vinegar
1/2 cup water
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon Chinese five spice
1/2 teaspoon chilli flakes
Place all ingredients in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low and cook, stirring, for 30 minutes or until plums collapse.
Use a stick blender to blend until smooth, or put through a moulis, pressing well to extract as much as you can from the last skins. I prefer the texture of the latter method. If you think the sauce needs further thickening and reducing, return to the large saucepan and continue to cook down until slightly thicker.
Pour hot sauce into sterilised bottles. Seal, label and date.
Today, on the 8th anniversary of the Black Saturday Bushfire, many locals in our small community will gather quietly at the Community Centre to reflect on the loss of loved ones and homes. Some will do this privately with family, while others, like myself, hope to meet up with dear friends who also experienced that similar life changing catastrophe on this day. There will be Prosecco no doubt, and a toast to the Wedge Tailed Eagle, Bunjil, and stories to repeat about our mad lives, lives lived in parallel, indelibly etched in Technicolor, like a Mad Max sequel that has unscheduled, insidious reruns in our dreams. The extreme level of adrenalin coursing through our veins throughout that first post- fire year was almost addictive. Living life on the edge, post traumatic stress brings extreme highs and lows, paranoia and hurt contrasting with overwhelming love and respect for those who helped us through it all.
On February 9, 2009, an unprecedented firestorm, the worst in living memory, destroyed more than 2000 homes and killed 176 people in Victoria. In my nearby community, 69 houses were destroyed and 12 people were struck down. Most of the residents in St Andrews considered themselves well prepared before this event. Many residents belonged to Fireguard groups, and had done some basic training about protecting their homes in the event of a bushfire. The advice, at that time, was encapsulated in the slogan “Stay and Defend”. I am so pleased that the advice has now been radically altered to “Leave and Live”. Understanding the ‘Leave and Live‘ message is based on the principle of early self evacuation. You don’t wait for a fire to descend on the district: you leave on days of Severe Fire Rating early in the morning and only return when conditions change. Every one seems to have a different trigger point when it comes to self-evacuation. Some still have none at all.
People often ask me questions about that day, the first enquiring whether I was there at the time of the fire. I wasn’t. I left early: in fact, I left on Thursday, February the 5th, given that conditions were so extreme at our place. Temperatures were in the high forties that week, and it hadn’t rained for months. The bush was tinder dry. The eucalypt trees continually dropped their leaves, the lack of humidity in the air made stepping outside quite frightening, and the whole countryside seemed to be charged and expectant. I could sense this. We had experienced an ongoing drought for years. I also recalled this fire triangle, a simplified diagram included in a short unit of study in year 10 Geography, a subject I had been required to teach in the preceding years.
The next question always concerns insurance. Yes we were insured but like many others, we were vastly under-insured. After the fire, we received a payment for our contents and destroyed house fairly promptly from our insurance company. The figure was based on our specified premium for contents and house, which had not taken into account rebuilding labour costs, escalated costs of building materials, and the 2009 replacement value of our possessions. If you live in a bush fire prone area, I would advise you to re-calculate these things annually, and to carefully adjust your premiums to reflect current costs and values. Go through each room and consider everything in it. You will be surprised how much it adds up.
The other question people ask is if we rebuilt. No we didn’t. We fully intended to, but knew that this would be a long, drawn out process and would probably cause more stress than we needed. Our grandchildren were then aged 11, 4, 22 months and 12 months old, with another one on the way. I found it almost impossible to care for them in our temporary accommodations. My children, who had grown up in that house and on that mystical land where the moon rose over Mt Everard, often seemed more devastated and disoriented than we were. We decided to sell the land and bought a house in the neighbourhood. It was, in hindsight, a sensible thing to do. We could be an extended family again, a tribe with a home and a big table to share.
The pizza oven survived. I recently found out that some potential buyers of the land baked in this oven successfully one Christmas. It is still there. A survivor.
Another gathering at our place. we went often to care for the bush and remove weeds.
My kids always looked devastated after the fire.
Another work day on the block. In the background, a donated caravan. We love it still and have completely restored it to it’s former retro glory.
Our paved verandahs. This one was made by Luke Slingsby and our son Jack, an inspired design in the shape of a guitar.
These photos always look a little bleak.
People still ask questions and I am happy to talk about it, especially if I can save one life by repeating these fire warnings. That old adrenalin and paranoia creeps up on me from time to time, especially on anniversary days like today. I am sure the fire took its toll on my mental health in many ways, but I can happily say that on extremely dangerous weather days when I evacuate, I take nothing much with me, other than my camera, phone and laptop. I don’t value anything in my new place. I do have new possessions but they hold no intrinsic value. It’s liberating.
Strangely enough, February is the busiest month of the year in my kitchen. It’s also the hottest month in Melbourne, although this year we have been spared ( touch wood) those soaring temperatures of over 40ºC. The kitchen frenzy comes with the flushing of major annual crops such as zucchini, tomato, cucumber, chilli and now plums. It’s a bumper year for plums. I have another 5 kilo waiting for me in the fridge. Our annual beach camp is interspersed with busy times back at home preserving and freezing crops for the cooler months, as well as watering the garden and clearing away the fire hazardous leaves and fallen branches. The Sagra delle Prugne is around the corner.
Meanwhile, we eat simply and cheaply. When not eating zucchini fritters or Moulin Rouge Tomato Soup, I turn to Vietnam for inspiration. Cá nấu cà chua, fish, tomato and dill soup, is perfect for a hot day. I found this recipe last year while in Saigon and now that summer has arrived, I am delighted to make it with my own produce. The fish market at Preston provided the economical red snapper for this dish. Light and sustaining, it tastes like a wet version ofcha ca la vong.
While at the market, I purchased a big pile of local Southern Squid for $5 a kilo. Yes, there’s an hour’s work gutting and preparing these for the freezer but my little ones love fried squid after a swim in the pool. The best day to buy squid is on the day the market opens for the week. In the case of our nearest fish market, that’s Wednesday morning. Squid needs to be super fresh to compete with is pricey relative, the calamari. How can you tell squid from calamari? Australian southern squid, the most sustainable seafood in Australia, has an arrow shaped tail, whereas the calamari has side wings.
At the same fish monger, I bought some fresh river shrimp from the Clarence river in NSW. These are tiny and eaten whole. They make an excellent beer snack with a little lime aoili. A tempura batter, made with iced water, baking powder and cornflour, protects them as they fry. A pre-prepared salt of interest is also a good accompaniment. I used Herbes De Provence with salt, a batch I made before Christmas. I love special salts and am about to make a celery seed salt and one from our chilli flush. These salts make cheating easy.
To mop up the big soups and fried things, one needs a large cloth napkin. These lovely cotton towels, seconds, turned up in a linen shop in Brunswick for $2 a set. I bought them all. They soften and improve with washing.
Last week I celebrated the summer zucchini plague on Almost Italian. This zucchini slice is handy and well known. I added almond meal to the mix for a lighter version. It comes with grated carrot, zucchini, chopped capsicum and herbs.
This hungry lad has finally learnt to make a good tuna pasta in my kitchen. It is an easy dish for a 12 year old to learn. Practice makes perfect Noah.
And what would be an IMK post without my little Cheffa, Daisy, who always drags her stool to the bench to help with anything I am making.
Good food does come at a price around here, not so much in monetary terms but certainly in labour. Thank you kindly Liz, at Good Things, for your gracious hosting of this monthly link up.
Bruschetta is a celebration of seasonal ingredients. It could be a simple version with newly pressed olive oil or a summer version with vine – ripened tomatoes. On the surface, it is an uncomplicated Italian antipasto dish and yet it is so often misunderstood and easily stuffed up. The key to good bruschette is the quality of the ingredients.
Let’s start with the pronunciation. I am sure I have posted on this topic before, but as Bruschetta is the most mispronounced culinary term in Australia, with wait staff leading the way, it is worth another go. Phonetically, the word can be divided into three parts: Broo- Skeh- Ta. There is no SHHH sound in the middle, as sche in Italian makes the SKE sound. ( sce or sci makes the shh sound). The next thing to note is that there is a subtlety to the sound of the broo part of the word. American speakers of Italian invariably turn this sound into Brew, whereas the sound is much closer to Brook or lies somewhere between the two. Here’s a little sound bite that might assist:
Next the bread. The best bread to use for this dish is a rustic and fairly dense white bread such as Pane di Casa or Sourdough ( not ciabatta- too holey- and not fluffy French breadsticks). As the word Bruschetta is derived from Bruciare, to burn, and Bruscare ( Roman dialect) to roast over coals, an open charcoal grill or BBQ achieves both these outcomes best, especially if serving simply with garlic, new oil and salt. Many family run trattorie throughout country Sicily and Campania have a small open fire in the wall near the kitchen for cooking alla brace. For the home cook, the nearest version is to use a heavy cast iron ridged grill over a gas flame. Also keep in mind that the size of each bruschetta should not be too large. The diminutive ending –‘etta’- suggests something small and dainty, not a boat-sized toasted thing. Bruschette are not the same as Crostini. Crostini are small rounds of bread baked in olive oil in the oven and are much harder and crunchier.
About the toppings. Bruschetta is a classic example of a dish where less is more. Originally, the dish consisted of bread, oil, and garlic. If you have some new season freshly pressed olive oil on hand, I recommend you go no further, other than rubbing the grilled bread with garlic. In tomato season, a topping of garlic, tomato and maybe a little basil, is just right. This is not a dish for imported winter tomatoes that have sat in storage for eons. I also find hydroponic tomatoes extremely disappointing in flavour. If you are shopping at a farmer’s market, ask how they are grown before buying seasonal tomatoes. If they look completely regular in size with neatly cut stems, chances are they are hydroponically grown. Choose those that have grown organically and in the open air. The best tomatoes to use for this dish are Roma or Egg tomatoes. The flesh on these is much firmer and they are not so wet and seedy. My photos show Rouge de Marmande tomatoes, which are very tasty but a little too mushy for this dish.
Adding other non-Italian things, such as fetta cheese, is a real distraction from the simplicity of this dish. Australian cafes have a ‘dog’s dinner’ approach to Bruschetta presentation, shoving too much stuff on top. Some celebrity chefs, like Ottolenghi, also have a tendency to muck around with classic dishes. Keep it simple and authentic, especially if you happen to have top ingredients.
This tomato Bruschetta recipe is based on an old classic by Anna Del Conte.¹ The recipe serves 8 people. Halve or quarter according to your numbers.
6 sun ripened firm tomatoes, preferably Roma or Plum tomatoes
a handful of torn fresh basil leaves or a few pinches of freshly dried oregano
8 slices of good crusty bread, cut 1cm thick
4 garlic cloves, peeled and crushed
4 tablespoons extra virgin olive oil.
Blanch and skin the tomatoes, cut them in half and remove most of the seeds. Dice the flesh into 1.5 cm cubes. Tear the basil into small pieces, or if using dried oregano, strip from the stem and crush it finely in your hands.
Grill the bread on both sides then rub with the garlic. Cut each slice in half to make them easier to eat. ( or thirds, depending on the size of your slices).
Spoon on some tomato cubes and some torn basil over each slice and sprinkle with salt. Drizzle on the oil and serve at once.
Another approach is to mix the chopped tomatoes, chopped garlic, oil and dried oregano together and to let the mix steep for 10 minutes. Try it both ways and see which way you like it. The salt at the end brings out the flavour.
‘Con il passare del tempo ed il continuo mutare della cucina napoletana, da molti anni si possono assaggiare in tante versioni condite con creme e paté di peperoni, funghi, zucchine,piccoli tocchetti di melanzane, mozzarelle, scamorze e salumi vari.’
With the passing of time and the continuing changing of Neapolitan cuisine over the years, you can taste many versions dressed with pate or pesto of pepper ( Red capsicum), mushrooms, zucchini, small chunks of eggplant, mozzarella, scamorza and various salami. Again, use one seasonal ingredient or meat and keep the topping simple.
¹ Anna del Conte Entertaining All’ Italiana, Bantom Press 1991. This beautiful book presents seasonal menus. This recipe appeared as an antipasto in a summer luncheon for 8 people, and was followed by freshly made Tagliatelle with Mozzarella, Anchovy fillets and Parsley, a side dish of Pepperoni in Vinegar, and finished with Walnuts, Grapes and Parmesan. Traditional, classic food that is not over fiddly.