Thursday, 15 February 2018

Baked Lemon-Passionfruit Pudding






Valentine's Day, and this is what I made for dessert....using up the extra passionfruit that I had frozen after making the Buttermilk Pannacotta with Passionfruit. I also had a partially zested lemon in the fridge, so used the remainder of the zest, as well as the juice.

This is a combination of souffle and self-saucing pudding...by baking the batter in a water bath a custard is created on the bottom of the dish. The whipped egg whites that are folded into the batter cause it to puff up like a souffle during baking, but this is a more stable dish and only falls slightly when it is cooled. It is light and fluffy, sweet and tangy, with a creamy custard in the bottom of the dish.

Bake this in one large dish, or in individual dishes as I did. It is not complicated to make, and can be prepared ahead of time, to be popped into the oven and baked whenever you are ready.




Whisk together:

1/4 cup passionfruit puree or pulp
1 tablespoon lemon juice
1 teaspoon lemon zest
2 egg yolks







Whisk in:

3/8 cup (6 tablespoons) milk









Whisk in:

1 1/4 ounces butter, melted and cooled








In a large bowl, measure the dry ingredients:

1/3 cup sugar
2 1/2 tablespoons flour
Pinch of salt







Add the wet ingredients to the dry, and whisk until combined.









Whip the 2 egg whites until soft peaks form.










Continue to whip the whites, slowly adding:

2 tablespoons sugar

Whisk until you have a stiff, shiny meringue.









Gently fold the meringue into the passionfruit batter.










Divide the mixture between 4 greased ramekins.

Refrigerate for half an hour.








Heat the oven to 350F, and place the ramekins into a baking dish. Place the dish onto a baking sheet to make it easier to get it all in and out of the oven.





Fill the baking dish with hot water, adding enough to come at least halfway up the side of the ramekins.








Bake until the pudding is puffed, golden, just starting to crack slightly and when gently pressed in the middle feels slightly spongy.

This should take 25 - 30 minutes.

Remove from the oven, and when the ramekins are cool enough to touch, remove from the water, and allow to cool to room temperature.




To serve, dust the top of the pudding with icing sugar, and garnish with fresh raspberries. This dessert can be served at room temperature, which I did, or it can be chilled before serving. Either way, this is a sweet, tangy and extremely delicious treat!




  • I found this recipe on the Immaculate Bites website, and made a few small changes based on what I had to use.
  • The passionfruit pulp I was using was canned, and was the remainder of a can, that had been frozen. Passionfruit puree or pulp, or a combination, can be used. Look for fresh passionfruit when in season, but any other time frozen or canned can be used.
  • If you are using fresh passionfruit, you will need the pulp from about two passionfruit.
  • The lemon zest and juice can be changed to lime, or you can use a combination of the two.
  • If you have coconut milk, use that instead of milk.
  • I left the passionfruit seeds in the pulp, as I think they look good in the dessert, and we enjoy the crunch. Remember that if you do choose to strain them out, you will need more than two fresh passionfruit.
  • Consider serving this with whipped cream to cut the sweetness. Tart fruits such as raspberries or blackberries will do the same thing.
  • The safest way to add the water to the baking dish is to put everything into the oven and then add the water. You will still have to take it all out when it is done, and slow and steady is the best way to do this.
  • Other fruit purees can be used. Try mango, apricot, Key lime or Meyer lemon.

Tuesday, 6 February 2018

Radish and Pear Slaw







Radishes are not something we eat very often...not for any specific reason, we just don't seem to buy them. I had some in the fridge to use, and wanted to do something other than thinly slice them and add them to a salad!

The last pear in the fruit bowl inspired me to combine the two in a slaw, and I dressed it with olive oil and rice wine vinegar.

I served the slaw with a mixed green salad, using the same dressing, topped it with the small piece of blue cheese in the fridge, and added some baked chicken thighs. The crisp, peppery radishes worked very well with the slightly softer, sweet pear. I think we might be eating more radishes....

I saved the radish greens, thinly slicing them and adding them to a risotto. No waste, which is the way I like it!






Combine:

6 radishes, cut into matchsticks
1 pear, cut into matchsticks
2 green onions, thinly sliced
1/8 teaspoon ground black pepper
Pinch of salt





Add the dressing:

2 tablespoons rice wine vinegar
1 tablespoon olive oil

Gently mix to combine, and coat the radish and pear with oil and vinegar. Taste and adjust seasoning.





Serve the slaw on its own, as a side salad, or as part of another salad as I did. I added it to mixed greens, green beans and blue cheese and added some baked chicken thighs.




  • Radishes have a lovely crisp texture, and a peppery flavour. Always taste one before adding them, sometimes they can be quite intense, and thinly slicing or cutting them into small pieces works best in this case.
  • Radishes can also be roasted, or sauteed, just like any other root vegetable.
  • Any firm, sweet fruit will be a complement to the radish...try apples, Asian pear or grapes.
  • Instead of radish, try jicama...it has a crisp texture, but sweeter taste than radish.
  • I sliced both the radish and pear on a mandoline. They can be grated instead.
  • The slaw can be made up to an hour ahead, as the vinegar will slow the oxidation of the pear.


Friday, 2 February 2018

Sausage, Pepper and Bean Soup







This is a chunky, hearty soup, full of colour, flavour and texture, perfect for a cold winter dinner.

We are back to the red peppers in my fridge...we bought more than we realised, but I have slowly been working my way through them, and this hearty soup used the last one.

I used to make this soup a lot, and for some reason haven't done so for quite a few years, but it came to mind when I had all of the peppers in the fridge. As I had a few cannellini beans and 2 containers of chicken stock in the freezer, it made sense to make this again...and after eating it, we both wondered why it's been so long since I last made it!

I used to make this with hot Italian sausages, but I had 2 roasted red pepper and asiago sausages in the freezer, and they worked really well. I allowed the flavours from the sausage and vegetables to season the soup, adding just the needed salt and pepper right at the end.





In a bit of olive oil, cook:

2 sausages, removed from the casings

Start on a low heat to release the fat from the sausage and then increase the heat to cook the sausage. Remove the sausage from the pan and set aside. Keep the pan to make the soup.





To the pan, add a bit more olive oil, and then cook until starting to soften:

2 medium carrots, diced
1/2 medium onion, diced








When the carrots and onions are soft, add the cooked sausage back to the pan.









Stir in:

1 large sweet red pepper, diced
3 cloves garlic, minced







Now add the chicken stock, and then allow the soup to simmer until the carrots and onions are nice and tender.

Add:

4 cups chicken stock





Stir in:

1/2 cup cannellini beans, rinsed

Cook for a couple of minutes, and then taste and adjust the seasoning.  I needed only a small amount of salt and pepper.






To serve, ladle the soup into bowls, and garnish with fresh grated Parmesan. Serve with warm crusty bread...your hearty, soul warming winter soup is ready to eat. Enjoy!




  • Any sausage will work, mine was a pork sausage with chunks of roasted red pepper and Asiago cheese in it. Use your favourite sausages, or any leftover sausages that were cooked for another meal.
  • Feel free to add extra vegetables such as celery, zucchini, butternut squash, turnip or leeks. Shredded greens such as kale or spinach can also be added. Diced, canned tomatoes can also be added.
  • The beans can be omitted if you like, or even increased and the sausage omitted, to make this a vegetarian soup (use vegetable stock instead of chicken).
  • The soup can be made a couple of days ahead of time; it can also be made and frozen.
  • The addition of fresh herbs such as thyme or parsley; spices such as fennel or cayenne pepper will add to the flavour.