Saturday, March 7, 2015

Mediterranean weekend...

Last night Martino and I went out on a date, Mediterranean style. First we got dressed up and went into Brunswick to see Rebetiko Tragoudi for the Brunswick Music Festival. It was glorious; the sparkling, joyous sounds of the Greece we both love so much. A place surrounded by glittering ocean and sunlight must of course produce music like that.

This morning we bought 4 new chooks to join the other two ladies- one of whom we call Super Cluck because of her Ninja moves. She and her friend survived a visit from Mr Fox the other night. He killed two but Martino scared him off before he could bolt with them over the fence. There's just no forgetting to close them in their house of a night now. Fox knows us too well.
We ate olive bread and goats cheese in the garden and admired it's simple, autumn beauty. everything is soft and green and about to change.

I'm enjoying our newly reorganised kitchen. It's an oldie but a goodie and happily transformed by new shelves. It could do with a lick of paint, as could the whole house. But it has such country charm. We do love it in all it's rustic quirkiness.
I tried my first bit of cable knitting - the panel on the Milo vest I am knitting for a friend's new baby.

I made up a Pear tart/ flan/ financier kind of desert to take to our friends' house tonight. Thalia is from Chania, Crete (from where some of our favourite music comes)and not only does she make the best Tzatziki I've ever tasted, but she is going to give us some Greek dance lessons.

Here is my loose recipe for the Pear Thingamejig!

For the pears;
  • four small Buerre Bosc pears, quartered and pips removed
  • 1 tablespoon butter
  • 1 tablespoon honey
Put butter and honey in a wide pan on stove top and warm to combine, place pears in pan and simmer gently until pears are softened and going golden brown.

For the flan;
  • 1 cup almond meal
  • 1 mixed cup Spelt and plain flour
  • 1 teaspoon baking powder
  • 80g butter melted
  • 1/2 cup honey
  • almonds - whole or blanched
Mix eggs, honey and butter together in a bowl, add almond meal, flour and baking powder, mix well but don't over-stir. pour mix into a greased, oven proof pie/ flan dish, and place pear pieces as shown above on top of mixture. Poor over the remainder of the butter and honey from the pan. arrange almonds on top. Bake at 180 Celcius for 25 minutes (gas oven. 

You can also warm some honey and macadamia oil as a glaze for after baking.

I hope your long weekend is turning out beautifully.

No comments:

Post a Comment