![]() They run courses around the state, sharing their extensive experience of cheese making in all its forms from the basic (the course I was on), to a 2 day masterclass. The Home Cheesemaking Co are a knowledgeable, delightful & friendly bunch consisting of two Spanish chaps based in the Hunter, John and Juan (actually, Juan and Juan, but Juan became John some time ago so as to avoid confusion). And made cheese, photographed cheese and ate cheese. It was a filthy, cold, wet day in Kariong as the small group of us shuffled into the Rotary club premises, our home for the next 8 hours while we talked cheese. 7/10 – but I prefer my frangipane mix to this ricotta version overall I think. ![]() It was mighty good, and surprisingly not very sweet. I found I had to leave it in longer than I’d expected because the centre was still too soft, which gave a pleasingly burnt sugar tang. It looked and smelled gorgeous even before it went into the oven. I won’t list all the ingredients because, as I later found, SBS have done it for me (see link above), save to say I used a sheet of puff pastry, lemon thyme from my garden and lime, rather than lemon. ‘What the heck’ I thought, and bought them, along with some ricotta, and made my version of this tart. Deep purple red and lovely pale creamy pink ones. ![]() I then noticed a blogger tweeting about buying figs and goats cheese and realised she was making this dish I was in Thomas Dux at the time, and shortly afterward found myself looking at a delicious pile of glossy plums. And filed it on my little pile, thinking one day I’d do something with it that didn’t use goat’s cheese (which is, of course, the spawn of the devil). As I tend to be a ‘what can I do with this ingredient’ kind of cook, I rarely get through my little pile.Īfter watching Yotam Ottolenghi working his way around the middle east recently on a bunch of SBS reruns, I scribbled down his Goats cheese and fig tart. ![]() Usually these are stored with the other, curling and yellowing scraps on the off chance I’ll do something with them. I’m often to be found in front of a food programme on the TV, with a scrap of paper, frantically writing down what I’m convinvced will be the most amazing recipe In The World. I guess it’s part of my desire to catalogue everything, to reduce impermenance to solid state. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |