Summery tart

This week spring well and truly descended onto Sydney, and it got HOT. It has been lovely and bright in the mornings and when I leave the office each evening. We’ve started sleeping with the windows open every night.

So, I started what I feel may become a springtime ritual in Australia: I worried about how many bugs we’re going to have come summer (which was sparked by finding a baby huntsman spider in my kitchen, eek); and I fretted about by my poor très-burnable Irish skin.

But I also hit the interwebs in search of light, bright, summery, yummery food to cook. I’ve resolved to eat no more stodge until May. During my search I found this beautiful tart on one of my favourite websites: Delicious. And it was oh so colourful, simple and delicious. I served it with a crisp green salad it really hit the spot. Plus it gave The Fella ample opportunities to make super hilarious innuendos about all kinds of tarts, like, who doesn’t love a good tart on a hot day? But maybe the less said about that the better….

Tomato, chive and Brie tart

Continue reading

Advertisements

Offering to the cookie gods

Something strange has been happening in Chez Yumbolicious these past few weeks. Something very strange indeed.

I got a new cookbook last month; it was second hand and I think it might have some mad weird powers.

Basically, it follows me around the house. I keep finding it in the strangest of places: on the dining table, beside the couch, sitting on the landing, next  to the computer……… And it’s always open on the same page: chocolate chip cookies.

It’s so bizarre; I just can’t figure it out. It’s almost like the book is willing me to bake them. It must be the book, who else could it be? The Fella says I’m going mad, he said I should make them to appease the cookie gods, or heaven knows what the book would be up to next.

Heaven knows indeed.

Chocolate Chip Cookies

Continue reading

Unorthodox souvlaki

One disappointment I’ve had since coming to Australia has been my experience of the great Australian Barbecue. Now, don’t get me wrong, these Ozzys do love their outdoor cooking, but it’s just not quite as I’d expected.

I really should use this information to challenge my stereotypes; as I’m sure the Ozzys appreciate hearing ‘throw a shrimp on the barbie’ about as much as I welcome idiots saying ‘top o’the morning to ye’.

Most self-respecting Ozzy barbecuers have a large gas-powered or electric grill on their patio, instead of the tray of smoking, glowing coals that we’re so fond of on the annual three days of Irish summertime. And I can see why they do; it’s simply easier to control a grill. You’re less liable give your friends salmonella with pieces of charred chicken that are still raw on the inside, or turn a sausage into a weapon, or transform a nice juicy steak into something you could wear on your feet.

But really, isn’t that really half the fun?!

So, anyway, the point of all this is, I found this recipe for souvlaki, which are meant to be cooked on a barbecue. Not actually owning a barbecue, I opted to cook these on an electric grill (albeit an indoor one). And although, I know this was unauthentic, they still tasted soooo good.

I know many many Greek people are probably cursing my existence night now, but in my defence, I was excited to try these and simply couldn’t wait until summer. But once it does come around, I’ll cook them again, on a proper, smoking, coal barbecue and I’m sure they will taste even better again!

Souvlaki with salad and tzatziki in pita bread

Continue reading

Messy meringue

This week I got to thinking about how recipes are invented. Now, bear with me here, I’m not being totally stupid. Obviously some stuff just tastes good together, like macaroni and cheese. And clearly the Irish national dish of spuds, bacon and cabbage evolved simply because, way back in the day, there just weren’t many other dinner options. But do you ever think some recipes were ‘invented’ by accident and just kind of caught on?

The reason I ask is, this week I made the traditional English summer desert, Eton Mess. Now, I don’t want to mislead you, I hadn’t originally intended to make it. Instead, I envisioned making a beautiful, white, fluffy, towering pavlova. But unfortunately my meringue looked like it had fallen off the back of a truck and then dragged through a hedge backwards by a pack of wild and ravaging dogs.

But it tasted good, nice and crispy on the outside and slightly chewy in the inside and deliciously sweet. So really, the only option was to smush it up, cover it with cream and pretend that’s what I had really intended to do all the while. And I’d like to think that’s how the recipe was ‘invented’ in the first place!

Eton Mess

Continue reading