Tuesday, August 24, 2010

peach custard pie: endless Love


Summer isn’t over just yet!

Summer is a time to be carefree, relaxed and not worry about the little things. It’s not about fussing in the kitchen over the stove. It’s about spending more time outdoors with friends and family than indoors. That’s why simple and quick recipes are my favourite for summertime. You don’t have to spend hours preparing a desert for it to be good. I just love mixing a few ingredients together in a bowl and letting the oven do its work while I sit outside and enjoy the breeze. And I’m sure you do too.


A custard pie requires no crust and basic ingredients already found at home. The original recipe called for pears but peaches were so abundant and delicious when I made this that I chose to use those instead. But in fact, any stone fruit like apricots, nectarines, plums or even apples would work. Actually almost any fruit would be delectable. The point is to just use what you have at home and not waste too much time prepping. It only takes a few minutes to prepare so get on it!

Peach Custard Pie

Serves 6-8
Adapted from Everyday Food: Great Food Fast

Ingredients

¼ cup unsalted butter, melted
3 ripe but firm peaches, sliced ¼ inch thick lengthwise1/3 cup granulated sugar
1/3 cup all purpose flour

2 tsp vanilla extract
3 large eggs
¾ cup milk
¼ tsp salt

Procedure


Preheat oven to 350oF and butter a 9-inch pie dish. Arrange peach slices in the dish, overlapping slightly. Mix together, either in a bowl with a whisk or in a blender, the melted butter, sugar, flour, vanilla, eggs, milk and salt until smooth. Pour the batter over the peaches and bake for about 40-45 minutes or until golden and firm to the touch (the batter shouldn’t be liquidy anymore but make sure it’s not overcooked so the eggs don’t cook too much). Serve warm with ice cream, if desired.

Tuesday, August 10, 2010

chocolate fondant cake: si bon que c'a arreterai le temps



There are some things that can always put a smile on my face no matter what. It doesn’t matter what my day was like because a few simple pleasures can erase all the bad. Even if it's just temporarily, it’s still a form of relief. A handwritten letter, phone calls from amazing friends, a day at the beach, a classic novel, fresh peaches with the juice running all down my hands, picnics, flower crowns from like when I was 14 years old, old bikes, my adorable little niece and so much more.


Even something as simple and as wonderful as Polaroids. The vintage style of the photos is just pure delight. I’m not sure why, but photographs have the power to not only capture time but also make it beautiful and engaging. I have been interested in photography for a very long time. I love the simplicity of black and white photos, but there’s something about vivid colours that are so attractive to me. Colour, texture, different exposure…

I especially love the way photos make food look like a piece of art. An amazing photograph will give you the urge to reach through your screen and eat whatever food is pictured. Warning, do you not look at food photography when you are starving. Consequences include increased starvation and heartbeat, delusion, and the intense desire to eat something like this ridiculously delicious melt-in-your-mouth chocolate cake. Now I am definitely not saying that my photographs are amazing (there are some pretty spectacular food stylist out there like some of my favorite bloggers) but even I start watering at the mouth when I see this cake. 



Melt-in-your-mouth chocolate cake
Adapted from recipe on foodbeam

Ingredients
 
200g dark chocolate
2 sticks butter (1 cup or 240g)
8 eggs (400g)
2 cups sugar (400g)
1 cup flour (130g)



Procedure
 

Preheat the oven to 350°F, and generously butter a 9-in springform pan.

In a heat-proof bowl, melt the chocolate and butter either in the microwave or over the stove. In another heatproof bowl set over a simmering pot of water (bain-marie), whisk the eggs and sugar until just warm (but not hot!). Basically just until room temperature. Pour the melted chocolate over the egg mixture slowly and mix well. Mix in the flour with the whisk until smooth (don’t worry if there are still be a few lumps). 

Pour the batter into the prepared pan and bake for 45 minutes until just set. A cake tester will come out very wet in the middle but more like fudge towards the edges. It will set more as it cools down. 


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