I loved yesterday’s OFM. Maybe it’s just the long-weekend mood I was in, but everything seemed interesting and delicious – from Rachel Cooke daring to tell it like it is about task-obsessed men in the kitchen to Jay Rayner’s piece about Bruno Loubet’s swerve towards vegetables, following in the foodsteps of Passard the Great & Robuchon the Tagalong.
Bruno’s recipes seemed utterly doable, and as I have miso paste I needed to finish I went off to the market to pick up aubergines and asparagus to make recipe no 5 here.
My miso paste wasn’t sweet, so I added some cooked apples I had to hand. I didn’t want to faff about with chopping and deep frying onion rings so I added a tiny clove of fresh garlic before blitzing everything and roasted the asparagus to ensure a crispy texture. A squeeze of lime finished it off perfectly and the children approved. A keeper.
Done in 2 minutes, gluten free, serve with fresh fruit on the side & it replaces dessert.
Post & (gorgeous) photo from Delicious Travels through Flavour Country.
This recipe, from the cookbook Caramel, by Trish Deseine, is almost too good to be true. It’s simple to prepare, but best of all, it’s makes a stunning presentation. It’s also gluten-free. I will definitely be making this recipe again… and again.
The trickiest part is getting the caramel to the right consistency. In a small sauce pan mix together a 1/2 cup minus 1 Tbsp granulated sugar and 2 Tbsp water. Stir them together, then bring the mixture to a simmer and watch it closely until it turns a light golden brown. If you have a candy thermometer try and achieve the soft ball stage (116 °C or 240 °F).
In the meantime, place a round of camembert in the centre of a serving dish and dress up the top and sides with a healthy mix of nuts and dried fruits. I used a combination of almonds, cashews, peanuts, dried cranberries and dried bluberries. The first time I made the caramel I completely burnt it since I wasn’t watching closely. Be warned, once it starts to change colour, it changes very fast. Once the caramel reaches the desired colour and consistency pour it gracefully over the arranged cheese. Let it cool for at least a few minutes before serving. The caramelized suger will be extremely hot at first.
Tips: Place the cheese either on parchment paper on a plate or on a wooden cutting board. That will make it easier to cut through tough caramel chunks, if necessary. Brie is a good substitute for camembert if you can’t find it at the store.