2.24.2012

Just so peachy.


It's golden, crumbly and slightly sweet -- a topping like no other. Underneath you find golden yellow peaches flecked with sweet crunchy specks of sugar and cut with a slight tang of blueberry flavour.

This is cobbler.

Such a simple but understated dessert. I've never made a cobbler before but I have made many crumbles. Quite similar desserts but a cobbler is more like a deconstructed pie -- and anything with a sweet buttery pastry like topping is ok by me.
So easy to make -- it requires just a few ingredients -- fruit, of course -- any stonefruit and berry combination works well.  I used peaches and blueberries but you could try other pairings like plum and blackberries or strawberries and rhubarb...Easily tossed in lemon juice and sugar and topped with a simple mix of flour, oatsbutter and demerara sugar.
Try it out and you will be pleased!

peach and blueberry cobbler
serves 4
(recipe adapted from Gourmet)

mix
4 large peaches (or 5-6 small)
1 cup blueberries
1/4 lemon, juiced
1 tbsp demerara sugar
1 tsp cornflour/cornstarch

topping
1/2 cup flour (I used wholemeal self-raising)
1/2 cup oats
1/4 cup demerara sugar
pinch sea salt
80g (about 3/4 stick) cold butter, cut into pieces
1/4 cup boiling water

Preheat oven to 210 degrees C.
In a large bowl mix peaches, blueberries, lemon juice, sugar and cornstarch. Place fruit mixture into a baking dish (I used a pie dish).

To make the topping: In a bowl combine flour, oats, sugar and salt and then rub in cold butter pieces with hands until mixture forms a crumbly like texture like sand -- leaving some lumps is ok. Stir in hot water a little at a time until mixture just combines, don't overmix. Drop spoonfools of topping over fruit mixture and bake in the oven for about 25 minutes or until topping is golden brown. Note: I didn't pre-cook my fruit as I wanted it to have some texture and not be too soft.








2.14.2012

An exciting thing...


Hello friends - just an exciting bit of news for this post...here is the latest cover of MasterChef Magazine - styled by yours truly! Photography: Ben Dearnley. If you happen to live in Australia make sure to get the magazine (paper or ipad version) as it's full of tasty and delicious recipes covering a range of diverse flavours - along with plenty of great foodie stories and information. Will definitely be back soon with another piece of something delicious and beautiful...x0
ps -- I wanted to add a little shout out to my very creative friend Leigh-Ann Thomas - her work is simply beautiful! I've used one of her ceramic pieces in the shot/story and you can see more of her  work here.