Well, well, well...
I looked forward to this breakfast and could not make a good sleep last night feeling excited.
Three weeks ago to be exact, Toby and I discovered the little cafe, 'the coffee' in the corner of Kingston.
I must admit, I didn't expect anything other than being able to get a papercupfulness of caffeine supply that I desperatly lacked of that particular morning you know. But as you might suspected, and it is always the way I reckon, this place came out of nowhere... captured our eyes.
And this sunday, we'd planned to revisit for full English for a treat.
Toby and I took some time looking at their chalk board.
Carefully surveying our options, he decided to stick with the plan while I chickened out for some egg omelette.
What's really nice about doing this whole breakfast thing was, you see, you get to experience whole new world of laziness.
Piles of Sunday paper and supplement magazines on the side of the table, maybe a little quarrel deciding who wants which bits first to read and that wonderfully glorious wake up smell of good coffee...
It does it.
The whiff of freshly roasted beans and the loud but pleasant sound of grounding grabs your attention until the delivery of your coffee gives you a little knock.
Then there's that big lip smacking snog of sweet fluffy creaminess you can't resist.
Oh boy, I am almost lost in this haziness until that last mouthful of bitterness hits me back to wake me up.
After a little head rush, you are awaken; mellowed out with an eyeful of daydream and eased up like Sunday morning.
It definitely does it for me.
How about you, man?
Balsamic glazed shallot tarte tatin
for tarte tartin
300g shallots
3tbsp balsamic vinegar
1tbsp honey
olive oil
butter
pinch of salt and pepper
some ready made puff pastry
for mint yogurt dressing for salad
1/2 sumac
2tbsp yogurt
1/2 lemon juice
pinch of salt
handful of mint, finely sliced
Start by preparing your shallots.
Over medium heat, gently fry your shallots with little butter, oil and a pinch of salt. When they are softened and a little brown on the outside add the vinegar, honey and some pepper.
Cook them over low hear for good 10mins or so until the shallots are well glazed.
Place the shallots in the baking tray and cover them snuggly with puff pastry.
Bake them for about 20mins or until golden in the oven (180º).
In the mean time, you can prepare the mint yogurt dressing for your salad by combining all ingredients together.
Whisk all of the components thoroughly and dress your salad just before serving.
I made mine with thinly sliced radish, cucumber and some watercress which provides wonderfully refreshing pepperiness with the dressing.
Now, that's ya lot...!
I thought I'll tell you what is going on with my life at the moment.
I've started this whole new world of blogging thing a month ago by my dear other half, Toby prodding me I should.
In the mean time, life does not stop regardless what you may feel, expect or hope to be. I, as a person who like most of you cannot afford to give up my day job, I have been juggling.
I am not sure if I have been juggling well, but I have been.
Funny thing is though, I told myself when I first started all this that it would only ever be for our own record and a journal for ourselves and for our future child or two.
Everyday I wrote, I was truthful and honest so it is an accurate recordings of our living and being.
But suddenly I find myself looking at others and comparing myself to these all mighty amazing food bloggers.
They all look fantastic unlike my 'oh, this is a new learning curve' kind of way photographs.
I look at their ratings and followers and it all looks fabulous. I read their comments and everybody adores these bloggers. I read their stories and it all makes sense or at least falls into the right places...
I have to be honest here. Honestly, it really knocks me down.
I feel kind of sad thinking maybe I am just a bit rubbish.
Although my intention was only ever to be for my own record, I can feel that I actually care a little more and wishing a little more for it to be.
I suppose I just want to do well.
I just want to share my recipes that I believe in and adore.
I just would like to hear from people if it works for them. If not what could I do to make it better.
I just would like to know if there is someone out there who genuinely enjoys what I've got to say.
Oh dear, perhaps I had a little too many glasses of wine.
I'm sounding very whiny, aren't I?
Well, here.
A little pleasure of sweet, spicy and tangy ginger and lime caramel perfumed with a delicate touch of thyme, dancing in harmony with creamy baked pears and the crunch buttery ending of puff pastry.
Splendid!
Ginger and lime Tarte Tatin
2 limes, zested
3tbsp lime juice
175g golden caster sugar
70g grated ginger
75g butter
2-3 conference pears
all butter puff pastry
a little thyme, leaves picked
In a small sauce pan, put lime zest, juice and sugar and cook them over medium heat without stirring too much until the sugar has dissolved and rich golden brown in colour.
Take the pan off the heat and add ginger and butter to the same pan. Take the pan back on the heat and let them bubble for a bit. When it becomes glossy and syrupy in consistency, it is ready.
Keep half of the caramel sauce on the side to use it later.
Sprinkle some thyme leaves at the bottom of your chosen baking dish and assemble the pears nicely. Pears can be chopped into chunks, sliced or quarter. I like to half the pear and slice thinly length ways whist making sure the top of the pear is still intact together. And flatten them once I put them in my dish. It looks a bit prettier.
Now pour the caramel sauce over the pears and cover it with nicely rolled puff pastry making sure all the ends/edges are well tucked under. Bake them in the oven for 30-40mins (200º)
When it is lovely and golden on top, take it out of the oven and tip it upside down.
You can do this by placing the plate on top of the the tarte tatin.
Serve it immediately with a little dollop of creme fraiche and a re heated caramel sauce you kept back.
Yummy!
The truth of matter is, I am doing what I have always been doing.
I'll carry on.
Because I enjoy my new found food adventure. And hopefully some of you out there might already be enjoying this journey with me.
Thank you to you all.
