summer

I love a good fruit salad, but how often when you buy them either on a menu or pre-packaged are they just large chunks of underripe melon? Blergh. The cafe I worked at as a teenager here in Auckland used to make a great fruit salad, theirs served doused in passionfruit, and this one I made for the NZ Herald last year had the subtle perfume of orange blossom, just for something different. Fruit salad is a great addition to a shared brunch table, and it's the perfect late summer dessert. 

This one comes to you thanks to my wayward month around South East Asia years ago, where I first learned about putting salt and chilli on to fresh fruit. It neutralises the acidity, making pineapple especially, sweeter, and lifts it to being a superbly flavoursome snack. Mint and watermelon is a classic combo already, and since a recent press release alerted me to the fact that February has been declared National Watermelon Month by a leading grower of this magical fruit, I thought I'd combine them all in one. What we end up with is a chilli-salty-sweet-minty sprinkle, and my goodness it is good.  

Recipe inside!

late summer watermelon salad

Ingredients

For the fruit salad: 

Watermelon, sliced into chunks with seeds removed

Peach, slices

Raspberries

Also good with pineapple or another berry! 

Chop fruit into slices and lay on a plate. Sprinkle with the sprinkle and serve immediately! 

For the mint-chilli-sprinkle: 

Small bunch mint, finely chopped

About 1 tsp sea salt

A small pinch of white sugar

A small pinch of chilli flakes

Stir together all ingredients and sprinkle over your fruit. Dream of South East Asia and your long-gone wayward youth and enjoy. 

// Posted by Delaney at 12:13 PM // Labels: fruit, fruit salad, watermelon, summer

I’ve been throwing out extreme phrases all year as far as food is concerned. Best burger I’ve ever had! (the fresh snapper burger at Pauanui Takeaways). Most delicious breakfast I’ve ever had! (the kimchi pancake at Little Bird Unbakery in Ponsonby). One of the top five cocktails of my life! (the watermelon vermouth number at Kensington St Social in Sydney). You get the idea. Likewise, best beach swim, juciest mango, and stone fruit being the absolute, hands down, best thing about summer.

// Posted by Delaney at 6:20 PM // Labels: stone fruit, peaches, cherries, dessert, summer

Well would you look at that, a new year. Life eh? Just continuing to happen, with its ups and downs, and deaths, and holidays, and babies and exes and sisters and former flatmates and great old friends and new ones too. Weddings and rain and brunch and beaches and espresso martinis and stone fruit and pork buns and, ahem, rice pudding. 

Because January starts to feel just a teeeeeency bit like unemployment when you're a freelancer, I thought there was simply not a better time than now to dust off ye olde food blog, and write up some damn recipes. Because just like in the glory days of my food blogging career (heartbreak pie circa 2010-11) I'm single and home alone and ever so slightly melancholy on a Sunday night.

Recipe inside!

Summer rice pudding with fresh peaches

This recipe is adapted from Annabel White's one here. 

Serves 4-6 

Ingredients

1 cup brown sushi rice (or any short grain rice you have handy)

4 cups full-fat milk (I used Lewis Road Creamery Silver top and Blue top)

1 scant tablespoon brown sugar

1 tsp good quality vanilla extract 

Small handful currants (or raisins)

Small pinch ground cinnamon 

Small knob butter

Method

Grease a small casserole dish with butter, then add the rice, milk, and sugar.

Add the currants/raisins, and the cinnamon and stir together gently. Add the knob of butter.  

Place in the oven at bake at 150C for about an hour and half. Turn the oven off and leave in there for another hour or two, or until you're ready to serve it. May I politely suggest putting this on during your sundowner G&T, turning it off as you start eating dinner but leaving it in the oven, then it will be the perfect temperature for pudding, and it's even better the next day for breakfast. Serve with fresh, ripe slices of peach.  

// Posted by Delaney at 9:36 PM // Labels: pudding, summer