Archive for the 'dessert' Category

Roast rhubarb with lime and cointreau

Sunday, April 1st, 2012

This is so basic it’s hardly worth writing, but for my own records, it was great.

500 g rhubarb stems (weighed after trimming)
2/3 cup sugar
juice of 1 decent-sized lime
a good glug of Cointreau

Cut the rhubarb into 3 cm lengths. Put in a baking dish, and toss together with the sugar, lime and Cointreau. Roast, uncovered, at 180 C for about 20 minutes, until the rhubarb is softened. The pieces will still be intact and beautiful red. Let it sit for a couple of minutes before eating, or eat cold later. Good with yoghurt for breakfast, or creme fraiche and crisp almond biscuits for dessert.


Earmuffs, lemon possets, etc

Sunday, July 31st, 2011

Tedster and I are moving to Melbourne in 13 days. Fuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuck!

… Let me take a short pause here to hyperventilate …

Fortunately, a couple of weekends ago we went to Christmas in July at the Chaddo, and Santa gave Ted a pair of furry earmuffs. We decided tonight that these were the Stress Earmuffs. You would put them on if you were stressed, and they would make everything better. Or perhaps they would just be the outward sign of your stress, so other people would see and treat you nicely. Either way, we have spent the last few hours donning the ‘muffs to express our angst. I have some of the best photographs I’ve ever taken, of Ted wearing the earmuffs and facially demonstrating his stress, but I will not put them on the internet because I love Ted like no other husband and every man deserves his dignity. And also because there are quite a few photos of me looking deranged too.

We’re clearing out our apartment, writing lists of the dozens of things that need to be done each day between now and when we leave, putting earmuffs on, making appointments with an accountant to get several years’ worth of tax returns done, arranging for the utilities to be disconnected, taking photos with earmuffs on, sorting out a couple of cupboards, deciding that this morning’s resolution not to drink any wine today was stupid and should be broken forthwith, and so on. It feels like we’ve been preparing to move forever, but no matter that I thought I was decently organised up until now, crunch time has made me realise how very, very wrong I was. Oh god, excuse me while I go and put something warm and fluffy on my ears.

Part of the moving process is seeing many of our friends for goodbye-for-now meals. There have been many occasions recently, at one or other of these meals, when I’ve looked around the table at the faces of my so, so dear friends and wondered what the hell we are doing leaving. (The answer is job-related.) The eating notes have chronicled many of these meals. The most recent of these was last Friday, when Ian, Lisa, Charly, Rich, Sal and Jim came over to our place. It was an awesome evening.

We started with olives and some saucisson that Lisa brought. Then onion, mustard and fennelseed tart, with a mixed-leaf salad. Then, a little while later, seven hour leg of lamb (more or less like this, just larger in size and cooked for the full seven hours at 120 C) , with mashed potatoes and green beans. And finally, while reclining on the couches afterwards, lemon possets for dessert. The possets are great: fairly small, rich but refreshing, and very easy to make. They also need to be made well ahead of time, which means that your effort upon serving is limited to getting up and getting them out of the fridge. Bonus.


Lemon possets

800 ml cream (see note below)
200 g sugar
finely grated zest of three lemons
180 ml lemon juice (from approx three lemons)

Combine the cream, sugar and zest in a saucepan. Bring to a moderate simmer, and cook for four minutes, stirring a few times a minute. Keep an eye on it!

Remove from the heat, let it settle down for a minute, then stir in the lemon juice. Let it sit for a few minutes.

Strain through a sieve into a jug, to get rid of the zest. Pour the strained liquid into eight ramekins. Refrigerate them for at least 4 hours, and preferably closer to 8 (or overnight). This tastes much better and has a more enjoyable texture after it has been really thoroughly chilled.

Serves 8.


Note: I used Barambah cream, which looks thick and slightly yellow like double cream, though it is only single cream (36% fat). Most posset recipes call for double cream.