If I could compote all the fruit in this fashion, I would (for flavour AND bestover inducing qualities). But I can't. Even with 2 fruit compotes - served at the nibs etc. popup atop nut butter and a Juice Pulp Breakfast Loaf - I still ended up with leftovers. That needed rescuing. Fast. So I tossed it all into a cake, shoved it in the oven and crossed my fingers...
Today’s pastry bread pudding is a nostalgic one., made from gifted day-old pastries from friends, and a leftover jar of mum’s ultimate Lemon Curd; half of which fueled my favourite paintballing troops this past weekend. The other, served on Great Grand-Maman’s hand monogrammed handkerchiefs and eaten in my first London flat.
A galette is basically the hipster version of a tart. It is imperfect to perfection, rustic to the point of being refreshingly contemporary. And was the ultimate trend setter. Until everybody caught on. It also just so happens to be the easiest summer hack to entertaining. Don’t have a tart tin? Galette. Don’t have perfectly just-ripe fruit or veg? Galette. Don’t have hours to prep? Galette. Don’t want to hear more reasons? Galette.
Today is July 4th. There are many things going through my mind: I miss America (more than I expected to). I miss San Francisco. I miss my friends. Craving some smoked bbq ribs right about now. With whom can I celebrate here. How do I celebrate this year. Where did this recent obsession with Peanut Butter + Jelly come from. It's 900 degrees. I want an Ice Cream Sandwich. PEANUT BUTTER + JELLY ICE CREAM SANDWICH. Breakfast style.
Sometimes it’s the stunning photography, the innovative styling, sometimes the who, the why, the where. And sometimes, it’s just about discovering the most unusual Ratatouille-palette-firework-inducing flavour combinations that make the culinary world so enticing. Which just so happened to be the case this morning, thanks to Master Chef Australia’s current contestant Ashleigh Bareham (and if you haven’t heard of Master Chef Australia, then that’s another conversation we need to have), who decided to oven roast Apricots with Rosemary. Who’d have thought. Genius. Yes, that herb you rub meats with, roast vegetables in, and infuse gravies with. That one. On our Galettes. Mini/individual Apricot Rosemary and Honey Galettes, to be precise.
