Baked Grapefruit...

Baked Grapefruit

My memories of grapefruit involve a whole lot of fuss over something bitter and unpleasant. There were of course the special spoons needed in order to separate the tart flesh from the rind. Then there was the necessary addition of sugar (and lots of it) in order to make it palatable. A few years ago, after reading about it’s many health benefits, I decided it was time to give it a second chance. Sticking my special spoon in, I was promptly treated to a large of squirt of juice directly into my eye.

In that moment I gave up on having anything to do with this citrus beast ever again. Well that’s what I thought until I watched Sunny Anderson make this incredible dessert. O.K O.K – there was peeling and segmenting and cutting involved but this time I wore goggles.

Luna 1 – Grapefruit 0

Of course this dessert doesn’t shy away from the fact that grapefruit does need a bit of sweetening up. The brown sugar, ice cream and meringue are (in my mind anyway) cancelled out through the healthful benefits of the grapefruit – so this is a perfectly healthy and delicious treat. It is also unbelievably easy to make. I whipped this up last night at 8pm. When I say whipped – I mean it. I don’t have an electric whisk so the meringue was all done by hand. This (also in my mind) makes it ‘cardio friendly’.

Sunny Anderson’s Baked Grapefruit

Ingredients

3 grapefruits

1/4 cup brown sugar

1/2 teaspoon vanilla extract

2 egg whites

1/4 cup sugar

1 1/2 cups vanilla ice cream

Special equipment 6 (4-ounce) ramekins

Directions

Heat oven to 450F / 230C / Gas Mark 4

Remove the ends of the grapefruit to stabilize them on the cutting board

Using a sharp knife, remove the skin and bitter pith from the flesh

Over a small bowl, hold grapefruit in 1 hand and carefully remove the segments by sliding the knife between the flesh and the membrane

Toss grapefruit pieces with brown sugar and vanilla and divide among 6 ramekins

In a large bowl, beat egg whites until light and fluffy

Add sugar and beat until meringue is glossy and holds stiff peaks

Top each ramekin with 1/4 cup of ice cream

Cover with meringue and bake until golden brown, about 7 minutes

Enjoy!

Home Made Pumpkin Pie.It’s Easier Than You Think...

The Magical Pumpkin

Pumpkins ARE magical. They have pleasing shapes, are beautiful shades of orange and they smell of Autumn when you cut into them. Of course one of the best things about pumpkins is the way they taste! There are so many wonderful things you can create with pumpkins – never mind carving them into Jack O’Lanterns!

I am saddened by how many people throw away the seeds when they are carving their pumpkins. These seeds are not only good for you – they are absolutely delicious. All you need to do is clean them off and pop them in the oven for 20 minutes or so and presto – you have a snack that you won’t want to share with anybody else!

Luna Raye’s Perfect Roasted Pumpkin Seeds.

Ingredients

A pumpkin of course!

Directions

While you’re scooping all the gloop out of your pumpkin make sure to have a bowl handy in which you can reserve the seeds.

Preheat the oven to 150 degrees.

When you are finished with your pumpkin (carving it or preparing the flesh for a recipe) go back to the seeds and clean off as much of the gloop as you can, but don’t be too worried if there is a small amount left around the seeds.

Line a baking tray with parchment paper and spread the seeds out.

Lightly salt them and put in the oven. There is no need to add any oil.

Keep checking on them and giving them a swirl around the tray to make sure they are toasted on both sides.

When they are crisp to the bite take them out and serve them up.

You will wonder why you ever threw them away!

Roasted Pumpkin Seeds

So what else can you make with pumpkins?

• Soups.

• Stews.

• Curries.

• Roasted in the oven with some butter and maple syrup or brown sugar.

• Mashed on its own (or with potatoes) with lots of black pepper and some butter.

• As a filling for pasta, pasties and rotis (the best I ever had came from a little newsagents shop in Fiji).

• But my all time favourite recipe for pumpkins is the mighty pumpkin pie!

The UK is not big on pumpkin pie. It is near impossible to buy the usual canned pumpkin that many people use back in Canada or America. I have seen it in specialist stores but it usually requires a small bank loan just to purchase one can.

Most of my friends in the UK make funny faces when I talk of my love for pumpkin pie (they start talking about weird North American foods like peanut butter and jelly sandwiches or egg-y waffles (eggo waffles) with maple syrup and crispy bacon).

Maybe it’s the Canadian in me but it just doesn’t feel like Autumn without pumpkin pie. This year for Thanksgiving I was determined to make one from scratch. I thought it would be impossibly difficult, but I found the most amazing website which talked me through the whole process. I am not much of a baker but I am pleased to say the pie (well I actually had enough mixture for 2 pies!) came out beautifully. The website said that once you have tried pumpkin pie made from scratch you wouldn’t want to go back to the canned version and I absolutely agree!

Please follow this link for their really easy to follow and fun to read recipe for the perfect pumpkin pie made from real pumpkin.

For those of you who have never tried this wonderful dessert (usually served with whipped cream or vanilla ice cream) then give it a try. You will love it!

Yummy Pumpkin Pie Made From Scratch.

The Joy of Local Produce: Apple and Rhubarb Crumbl...

Since my husband or I don’t know how to drive, much of the Kent countryside has remained a mystery to us. There simply are some places we can’t get to via bus or train. As for cycling, I wouldn’t feel comfortable on the small winding country roads.

When Jessica was here she rented a car and we were able to do some exploring! One of the highlights was discovering farmer’s markets and the many farm shops selling local produce. One such farm shop was in a lovely little town called Hadlow in Tonbridge. The shelves were full of home made pickles and jams. There was loads of fresh produce as well and some beautiful rhubarb caught our eye.

We bought a few goodies and made our way home! Unfortunately, our plans for an apple and rhubarb crumble didn’t materialize while Jess was still here. I ended up making it the day after she flew back home. I have to say it was delicious (sorry Jess!)

So here it is:

Luna Raye’s Scrumptious Farm Shop Apple and Rhubarb Crumble.

Ingredients

3 large cooking apples peeled, cored and chopped into chunks.

3 medium sized rhubarb stalks, cut into chunks.

½ cup of sultanas.

2 Tablespoons ground All Spice.

50 grams unsalted butter.

3 Tablespoons brown sugar.

Splash of water.

For the Crumble Topping

150 grams of flour.

50 grams cold unsalted butter.

50 grams granulated sugar.

2 Tablespoons crushed pecans or walnuts.

Directions

Place unsalted butter in a saucepan and add the chopped apples.

Mix in the brown sugar and all spice and coat the apples.

Add a splash of water if you need more moisture.

After 5 minutes or when the apples start to soften, add the rhubarb and sultanas and mix all together.

When everything is nice and soft add to a large oven proof dish.

Directions for the Crumble Topping

Add the flour and granulated sugar into a bowl.

Cut the cold unsalted butter into chunks and gradually add to the flour and sugar mixture.

Use your hands to mix the butter in. You should end up with a mixture that is similar to bread crumbs.

Add the pecans to the crumble topping before spreading over the apple and rhubarb mixture.

Place in the oven preheated to 180 and cook for 30 – 45 minutes.

Serve with a drizzle of cream or a scoop of ice cream and enjoy!

Scrumptious Apple and Rhubarb Crumble

Raspberry Rose Pots De Crème: A Valentine Treat!...

As soon as I saw Giada De Laurentiis make this dish I knew it was the perfect dessert for the special Valentine day meal I am making my husband. I have been thinking about this recipe for months and am really excited to try it. I have already bought the pop rocks and today fortunately managed to find some lovely raspberries. Otherwise I would have had to use blackberries, and I really don’t know if they would have worked as well.

I will make the raspberry rose pots de crème today so they have plenty of time to set. The rest of my Valentine day menu includes a starter of Smoked Salmon with Prawns, Horseradish Cream and Lime Vinaigrette courtesy of Mary Cadogen. The main meal I am making is a classic French Canadian recipe for Tourtiere which is a meat pie. I haven’t had this dish in years and my husband has never even heard of it! I lived for many years in Quebec so thought it was about time I tried to make one of my favourite Canadian meals.

I better make my way into the kitchen to start cooking, but first I may open a bottle of wine!

Happy Valentine’s Day everyone! I will let you know how the meal turns out! Please let me know what tasty treats you prepared for your loved ones.