Maple Pear Tarte Tatin

My foodie friend and I, (whenever I write foodie friend, you should always assume I am talking about Megan!) Were drooling over these awesome looking tarte tatins the other day and lamenting that we didn't have suitable fry pans to cook them in. I remembered today, that my mother has a suitable pan, so I raced up to her house to borrow hers :)

The reason I decided to make this yummy dessert solast minute is because these beautiful beurre bosc pears, that I had as the centre piece on my dinner table, were moments away from being inedible. I noticed one had a big rotten spot on it tonight. I was surprised because fruit doesn't usually last very long in this house. I asked Sweetyboy why he hadn't eaten them before now? He said "I thought they were just for decoration!". Classic.

Flipping this bad boy onto the serving plate was amongst one of the scarier things I have attempted in the kitchen. Super hot cast iron fry pan, ready to splatter molten caramel all over me, plus I didn't want to chip or break my ceramic cake stand with the heavy frypan, and what would I do if the tart stuck?

As you can see we had success! Yay!

It really looks amazing. As for the taste, I can't say because I haven't actually eaten it yet! So, toodaloo!

Issue 32, page 114.

Vanilla Rice Pudding

Not much to say except that this dessert is awesome, and muscatels suck.

They have way too many seeds for pleasant eating. Plus they are expensive. So if you want, you could just put plain old raisins on top, and, though it may not look as spectacular, you will get the same taste for half the price and half the annoyance.

The best feature of this dessert is the marsala syrup. It is so delicious! It single handedly turns a plain rice pudding, into a classy and interesting dessert. Love it!

Issue 32, Page 144.

The Perfect Winter Breakfast

I love breakfast! I wish I took more time to make delicious breakfasts more often, but I also love sleep :)

For my birthday this year I decided in lieu of a party, I would take some time away with my family, somewhere I hadn't been before, with good op shops and great food.

My awesome foodie friend and I schemed up all manner of delicacies, though we only made a few.

Breakfast was my favourite:

Winter porridge with Donna Hay's Sherry poached pears, and brown sugar.

Seriously the most heart warming winter breakfast you will ever eat!

Issue 32, Page 144.