Ingredients:
60 g butter
1 vanilla bean
100 g brown sugar
300 g peaches
300 g nectarines
100 g apricots
220 g plums
1. Preheat oven to 200 C. Combine butter, vanilla bean and sugar in a large, shallow, ovenproof dish. Place in oven until the butter is melted.
2. Meanwhile, halve peaches, nectarines and apricots and remove the seeds. Leave plums whole. Place fruits in dish, cut side up, and brake for around 1 hour, or until fruits are browned and tender. Turn the fruits frequently, and baste occasionally with the melted butter and sugar mixture that has caramelised.
3. Serve fruits drizzled with remaining caramel mixture.
Instead of fresh fruit to end a spicy meal, serve pineapple slices in a coconutty batter.
For the batter
10 g local rice flour
220 ml thick coconut milk
1 egg yolk, beaten
3/4 tsp baking powder
1/4 tsp salt
Combine all ingredients to form a smooth batter. Set aside for 10 minutes.
Pinaepple filling
1/2 a peeled pineapple, cut into 1/2 cm thick semi-circles
Icing sugar for dusting
Oil for deep-frying
1. Heat oil. Dip pineapple slices into the batter and deep-fry till gplden brown. drain on absorbent paper.
2. Sprankle sifted icing sugar on the fried before serving.
This is the coating for bananas fritters, and for jackfruit, yam and sweet potatoes. It’s the lye that makes batter crisp.
For the batter
80 g rice flour, sifted
80 g plain flour, sifted
80 g cornflour, sifted
1/2 tsp salt
250 ml water
1.5 tsp lye water (buy bottled lye or alkaline water from the cake section of supermarkets)
1. Mix all ingredients except the lye water to form a smooth bater. Set aside for 20 minutes.
2. Mix in the lye water just before frying.
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Ingredients:
250 ml low-fat soy milk or skim milk, well chilled
1 tablespoon rolled oats
1/2 unpeeled apple, cored, chopped
1/2 banana, peeled, chopped
1 small mandarin or 1/2 orange, peeled, pips removed
4 dried apricots
2 tablespoons chopped almonds
2 teaspoons honey
Pinch nutmeg (optional)
50 g silken tofu (optional, see below)
To make your breakfast smoothie, place all ingredients except nutmeg in a food blender and blend until thick and creamy. Pour smoothie into a glass and add a pinch of nutmeg. For an extra energy boost and protein-rich meal in a hurry, add the silken tofu - it’s sensational.
A classic, but nonetheless wonderful, dish prepared with a mediaeval-inspired flavour combination of red wine, fresh rosemary and cinnamon. Serve with double cream, mascapone, vanilla custard, whipped cream or plain yoghurt (If you thighs are sending out Mayday signals).
500 g mixed dried fruit (pears, peaches, apricots, figs, nectarines, pineapple)
Water
1 cup caster sugar
300 ml red wine
3 cinnamon sticks
1 sprig fresh rosemary
Cover fruit, barely, with cold water and soak overnight. Next, day, combine fruit, soaking water, wine, sugar, cinnamon sticks and rosemary in a large pot. Simmer gently until fruit is tender - about 30 minutes. Let cool. Serve at room temperature, or slightly warmed, with ice cream or any of the accompaniments menthioned earlier. Serves 6-8.
Ingredients:
4 zepri GOLD Kiwifruits, peeled and sliced
1 ripe mango, peeled and cubed
4 cherry tomatoes, quartered
1 cucumber, peeled and cubed
3 sprigs mint, shredded
Dressing (mixed well)
Juice of 1 lime
1.5 tbsps fish sauce
1.5 tbsps sugar
1/2 tsp salt
1. Place kiwifruits, mango, tomatoes and cucumber in a bowl.
2. Combine dressing with fruits and toss gently. Top with mint and serve.
This is a sharp, clean-tasting salad, to be eaten before, with, or after the main meat course.
4 leaves white cabbage
1/2 cucumber
2 medium-sized hard apples, e.g. Granny Smith or Cox’s or, in Indonesia, 2 kedondong
6 radished or 1 medium-sized Chinese radish (lobak)
2 carrots or 1 medium-sized bengkuang
for the dressing:
2 tbs white malt vinegar
1 tsp white sugar
2 tsp salt
a pinch of cayenne pepper
1 tbs water
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Ingredients:
