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Here in Adelaide, we are just past the halfway mark for what has become known as “mad March” when too much fun is (apparently) not enough! The unremitting flow of entertainment and festivals – the Film Event, the Fringe Festival, Soundwaves, WOMAD, Future Music, Clipsal etc, etc, – require astonishing amounts of time, energy and cash and I’m sure some of us are beginning to flag.
Well, I am, at least.
Fortunately for those of us who subscribe to Food Connect we have a marvelous source of nutrition to boost our energy levels and keep us going just that bit longer.
Lovely little butternut pumpkins in the boxes this week – just in time for me to respond in a positive fashion to the requests for pumpkin soup that have been heard around here on these cooler evenings. I adore leeks and used mine this week to make a recipe for prawn pies from the cover of last months Australian delicious. magazine. A relatively simple dish to make up, it was an absolute knock out to eat and will become a dinner party favourite, I’m sure. We received some absolutely brilliant new season Kalangadoo apples in the boxes this week and more of the tasty Nashi pears. The apples in our house go into lunch boxes or juice, as do the Nashi pears.
As for the ordinary pears, I intend to peel and halve them, toss them with some brown sugar and mixed spice (and maybe some grated, fresh ginger), place them cut side down in a greased baking dish, drizzle them with lots of melted butter (not margarine), cover them with foil and bake in a moderate oven. Once they are soft and the sugar and butter have combined into something resembling a caramel sauce, they will be just perfect with a scoop of ice cream or a big dollop of local cream.
Actually, I think I might have to go and do that right now![mc4wp_form id="16750"]