Autumn crème brûlée with spiced pineapple

frangipani and pineapple

Seasons are funny things, aren’t they? In Ireland we tend to have on average, oh, about two days of summertime a year. Three if we’re really lucky. When I was a student these days always conveniently coincided with major exams; in fact I think the gods of Irish summertime still do this. Those guys must hate students.

In Sydney, they have pretty much the exact opposite case. Here, we’ll get about three weeks of winter, tops. Summer glides into autumn, which sometimes threatens to turn into winter, but generally thinks better of it and simply glides back into spring again. We had sunshine and highs of 21 last week, but it is starting to get much cooler and wetter.

spiced pineapple brulee

A major hint that winter is on the way are the two rapidly-shedding frangipani trees outside my house. During the summer these tress keep our bedroom shady and cool, while filling it with the lovely scent of frangipani. At the moment however, they are covering my car in a deluge of dying flowers and leaves, meaning I have to practically dig my way into it every morning.

Two weekends ago, I picked what I think will be the last frangipani flowers of the year and paired them with the last of the autumn pineapples to make a totally-tropical desert. Crème brûlée with spiced pineapple is actually a great choice for this in-between season; the Chinese five spice gives a lovely autumny accent to the summery pineapple. And crème brûlée is just plain awesome no matter what time of the year.

As The Starks say – Winter is coming. Even to Sydney.

Autumn crème brûlée with spiced pineapple

five-spice pineapple creme brulee

Continue reading

Advertisements

Jamie Oliver’s chicken challenge

Blackened Chicken and San Fran Quinoa Salad

This week I took the plunge and decided my kitchen needed to get messy. So I tried a recipe from Jamie Oliver’s Jamie’s 15-Minute Meals. Oh hells yeah! I decided to bring it.

Did I manage it? Eh…. no.

Now, I love Jamie as much as the next person. His recipes are delicious, no nonsense and always work, but I’m not too sure what he’s at with this everyone-can-cook-faster-than-the-speed-of-light malarkey. Honestly like. I know there have been about 20 bazillion blog posts written about how it’s nigh-on impossible to make any of his meals in either 30 or 15 minutes, so I’m not going to go there again; but I do think it’s a shame he’s made such a rod for his own back. I get the point he’s trying to make: food can be quick, easy and tasty if you’re clever about how you prepare it. However, I think that people in general are pedantic and once they can’t make something in the allotted time limit they will immediately call the whole venture a failure.

Well, this beautiful salad took me longer than 15 minutes to make, and afterwards my kitchen did look like a bomb had hit it; but that doesn’t mean you shouldn’t try it, in fact I urge you to. The mix of flavours, texture, spice and sweetness is incredibly yummie and it’s pretty healthy to boot. It’s definitely one worth waiting for!

Blackened Chicken and San Fran Quinoa Salad

Blackened Chicken and San Fran Quinoa Salad close up

Continue reading