Saturday, June 25, 2011

"I've been trying for some time
to develop a lifestyle that
doesn't require my presence."
~ Garry Trudeau

Sunday, June 19, 2011

Francis Cadell, Still Life (Tomatoes), c.1920
oil on board, 37 x 45 cm, Private collection

Roasted Tomatoes

6 medium tomatoes
6 cloves garlic, unpeeled
and lightly crushed
5 sprigs fresh thyme
1⁄2 cup extra-virgin olive oil
Kosher salt and freshly ground
black pepper, to taste

1. Heat oven to 425°. Place tomatoes, garlic, and thyme on a rimmed baking sheet and drizzle with oil; season with salt and pepper. Bake, brushing tomatoes occasionally with the oil, until tomatoes soften and their skins split, about 25 minutes.

2.Transfer tomatoes, along with juices, to a serving dish and serve warm with crusty bread. Recipe from Saveur

Roasted Tomatoes

Sunday, June 12, 2011

Summer Afternoon
Pineapple Coconut Cake
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups granulated sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar

Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9x13 inch pan. Mix flour, baking soda, baking powder, salt and cinnamon. Create a well in the center of the ingredients and add sugar, oil, eggs and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Pour batter into the pan. Bake at 350 degrees for about 45 minutes. Allow to cool completely when finished baking.

To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Wednesday, June 1, 2011

Basil grapefruit cooler
  1. Using a vegetable peeler remove the zest from 3 of the grapefruit and put the zest in a jar. Pour over the vodka and leave to infuse for at least 24 hours.
  2. Cut all the grapefruit in half and juice - if making ahead of time, freeze the juice until it's needed.
  3. Pick the leaves from the basil and add the stalks to a small saucepan with the sugar and 200ml of water. Gently heat, stirring until the sugar has dissolved, then cool, strain and chill until needed.
  4. Put half the basil leaves in a jug, pour over the vodka, 300ml of basil stock syrup and the pink grapefruit juice and stir.
  5. Fill 6 glasses with ice, the remaining basil and a little pink grapefruit zest (use the stuff from the vodka), and fill with cocktail mix.