• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Lambs Ears and Honey | A Food & Travel Blog
  • Home
  • Recipes
  • About Me
  • Work With Me
  • Cookbooks
  • Cookbook Club
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About Me – Lambs Ears and Honey
  • Work With Me
×
Home » Recipes » What’s in the box – 18/19 May

What’s in the box – 18/19 May

22/05/2011 by Amanda

Share

Share
Pin

This weekly post is aimed at offering some simple recipe suggestions to the subscribers of Adelaide Food Connect weekly fresh produce boxes – and the link to the list of contents for this week is here.

I’ve been amazed by the amount of interest that the humble persimmon has generated.   I was last exposed to them about 20 years ago when I  had my aforementioned  ordeal and had been deliberately oblivious to them ever since, but now it seems they are everywhere.  On my way to Clare last week, I dropped in on an aunt – with whom persimmons have never, ever been a topic of conversation – who greeted me at the door with persimmons in her hands, trying to thrust them upon me.  Her persimmon trees, which by her estimations are about 70 years old, are covered in bending boughs heavy with the astringent variety of the fruit, which she assures me are superior in flavour to the non-astringent.  I’ll just take her word for that.   This very old fashioned fruit looks set to have something of a resurgence – well, here in Adelaide, at least.  Thanks to everyone for their suggestions and tips.

I’ve been wasting some time conducting some research on the internet and have come up with a few interesting recipe ideas for our boxes this week.  For those who are seeking another way to liven up their spinach I’d suggest a look at this Spiced Coconut Spinach from Heidi Swanson – I think it looks divine.  It is serious soup weather here in Adelaide this weekend and there is not much that can beat a steaming bowl of French Onion Soup – this simple recipe fits the bill.  Last week I posted a picture of a Tarte Tatin on Lambs’ Ears Facebook page that prompted a few enquiries, so here is my take on that.  You can use either puff or a nice sour cream pastry – I used the beautiful, locally produced Careme pastry.

Tarte Tatin

Summary: Simple and simply delicious!

Ingredients

  • 25 gms butter
  • 1/4 – 1/3 cup of sugar
  • 2-3 large Granny Smith apples (or whatever you have on hand)
  • lemon juice
  • Puff pastry (or sour cream pastry, if you prefer).

Instructions

  1. Preheat oven to 180C.
  2. Roll out pastry and cut into a disc to fit your pan.
  3. Refrigerate until needed.
  4. Peel and slice apples, toss in lemon juice to prevent browning and set aside.
  5. Melt butter in a tarte tatin pan, if you have one, or an oven-proof frypan of about 25-30 cms diameter.
  6. Add sugar and shake pan gently over a moderate heat until sugar is melted and just starting to turn golden in colour.
  7. Add apples in single layer and continue to cook over moderate heat, gently shaking the pan, until apples are beginning to soften and caramelise. You will need to keep a beady eye on this part of the procedure as you don’t want to burn the caramel.
  8. When the apples are starting to look sticky and golden remove from heat.
  9. Lay the pastry over the apples and tuck into the sides of the pan. Pierce with a fork in several places.
  10. Bake for 20-25 minutes, until pastry is golden.
  11. Remove from oven and very carefully invert tatin onto a serving dish so that the apples are on top.
  12. Serve with cream.

Number of servings (yield): 4

Culinary tradition: French

My rating 5 stars:  ★★★★★ 1 review(s)

[mc4wp_form id="16750"]

Related posts

  • Spring and a Tomato and Three Cheese Tart Spring and a Tomato and Three Cheese Tart
  • Carrot Jam #Fail – But a Brilliant Carrot Cake Carrot Jam #Fail – But a Brilliant Carrot Cake
  • Cheesey Heirloom Pumpkin & Garlic Tart Cheesey Heirloom Pumpkin & Garlic Tart
  • In My (Post-Vacation) Kitchen In My (Post-Vacation) Kitchen
  • Seasonal Secrets – September Seasonal Secrets – September

Share

Share
Pin
« The greedy girl & her gourmet weekend
OzHarvest launches in Adelaide »

Reader Interactions

Comments

  1. Anna Johnston

    May 23, 2011 at 6:54 am

    Yep, saw that pic – great to know what you put in it 🙂 Nice one.

  2. Mandy - The Complete Cook Book

    May 23, 2011 at 2:23 pm

    Fabulous simplicity.
    🙂 Mandy

Primary Sidebar

Don't run the risk of missing a post! Subscribe to Lamb's Ears and Honey

Check your inbox or spam folder to confirm your subscription.

Connect with me

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Recent Posts

Christmas in the cookbook club

Christmas in the Cookbook Club – And the New Year Cookbook Selections

Sweet Tooth Central – “Sweet Enough” from Alison Roman for November in Lambs’ Ears Cookbook club

join the cookbook club

Join the Cookbook Club in October – And Get the Cookbook Free!

leave single-use plastic behind

Leave Single-Use Plastics Behind – With the Help of the Fleurieu Milk Company

COMMENTS, FEEDBACK, QUESTIONS?

I love to hear what you think so please leave a comment or ask me a question!

Search This Website

Archives

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.

Footer

Featured Recipes

Featured Posts

COPYRIGHT © 2023 LAMBS' EARS AND HONEY