One of Tabitha's greatest joys in life is being allowed to scrape out the ice cream maker bowl after I've made a batch. It's really incredible how clean she can get it. Just cream, milk, egg yolks, vanilla bean and a bit of sugar, so I am happy to let her enjoy this treat.
Recently hosted an evening dessert night for local mummas from our ABA (Australian Breastfeeding Association) group. There were about a dozen women, plus a few wee babes in arms. It was really a lovely night! I made a large flourless chocolate cake (recipe here, although I do it in a larger springform these days), a pain au chocolat bread and butter pudding (recipe below) and a steamed golden syrup sponge pudding (recipe here). Oh, and vanilla ice cream (recipe here).
For the pain au chocolat pudding, simply slice up 4 stale large pain au chocolat croissants (about 1cm thick), place in a buttered 1.5 litre shallow dish.
In a medium saucepan, heat together 500ml thickened cream with 500ml full cream milk until nearly boiling.
Remove from heat, then pour into a bowl containing 1 egg, 4 egg yolks and 3 tablespoons of caster sugar, whisking the whole time.
Add half a teaspoon of vanilla extract, then pour over the pain au chocolat slices, leaving to sit and soak for about ten minutes.
Bake at 160 degrees for about 45 minutes, or until the pudding is softly set.
In other food adventures, The Daddy recently brought home a truffle. He was terribly excited, but I felt such pressure to cook something fancy with it! I am not a fancy sort of cook, so I reached out to some of my clever friends (including Miss Kitty-Cat) and ended up using the truffle for the following:
- Two roasted chickens with butter and thinly sliced truffle under the skin;
- Toasted sandwiches with pane toscano bread, Gruyere cheese, truffle roast chicken and plenty of truffle slices (which the children both loved!);
- Simple risotto with chicken stock (infused with truffle slices) and shaved truffle over the top
- Scrambled eggs with truffle-infused eggs, and fresh truffle over the top;
- The final scraps of truffle were whizzed up with some nice organic unsalted butter in the food processor and frozen in a log, to be sliced and melted over asparagus, poached eggs etc. later on. I might try making a hollandaise sauce with the truffle butter.
So there you go - if you find yourself in possession of a 70g truffle, keep calm and proceed as above!
My darling little Tabitha is becoming camera shy - so I am getting plenty of gorgeous shots of her silky hair from the back.
Zach, however, remains cheerful and keen for photos - even when he's covered in food. Perhaps especially when he's covered in food.
Chubby hands covered in roasted beetroot:
Beetroot makes his lips so pretty and pink!
Zachary was off his solids over the last few days - with teeth numbers 7 and 8 making their way through, his mouth has been too sore for chewing, so he has been filling himself up with lots of nice milk. The Baby Led Solids approach of 'food is for fun until they are one' is most reassuring at times like this. I know that he is getting everything he needs from breastmilk (he's 95th percentile for weight, and 4cm taller than 98th percentile for height, so he's obviously thriving), so if he wants to stick to milk for a week, that's just fine. This will also be helpful on our Europe trip (four days until we leave!) - if we are out and about, he will be happy with plenty of milk.
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2 comments:
Gosh I can't believe he has so many teeth! My daughter is 11 months and cut her first tooth last week. She has only just started excepting solids again after a 3 week strike.
drooling over your truffle! that chicken looked beautiful.
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