Monday, 23 October 2017
My Barcelona Kitchen: Eating, living and dreaming in Spain, Sophie Ruggles 2012 Sydney
Macedonia tropical con pétalos de rosa
(Tropical fruit salad with sugared rose petals)
“Sugared rose petals are an exquisite edible garnish but beware that the ones you use have been cultivated for human consumption and have not been treated with any pesticides.” Sophie Ruggles
½ pineapple; ½ papaya; 2 kiwi fruit; 12 lychees; 12 strawberries; 1 mango
For the dressing: juice of 1 lemon; 2 tsp orange blossom water; 2 tsp lavender sugar
For the sugared rose petals: 1 – 2 handfuls fresh rose petals; 1 egg white (free range); small bowl caster (superfine) sugar
To make the sugared rose petals, wash and dry the petals very carefully with paper towels ten whisk the egg white until a little frothy.
Use a small artist’s paintbrush to paint the egg white onto each petal, making sure to coat both sides. Put the petal into the sugar and pile some more sugar on top. Press down lightly to make sure the sugar sticks to both sides of the petal. Lift out and shake off any excess then gently place the petal onto a tray lined with baking paper and leave to dry.
Continue this process until you have painted all of the petals (Make sure the petals don’t touch each other or they will stick together), then leave in a cool pace for 24 hours.
To make the salad, peel and slice the fruit as desired and put it all into a large bowl. Combine the dressing ingredients in a separate bow and stir to dissolve. Add the dressing to the salad, mix and set aside for 30 minutes.
Serve the salad garnished with the sugared rose petals.
Note: The sugared rose petals can be stored at room temperature (not in the fridge) in an airtight container for up to 2 weeks.
Arroz con leche de coco acompañado con frutas escalffadas
(Stewed fruits with coconut rice pudding)
“It’s always best to stew fruits when they are in season, not only because they’re at the their best but also at their cheapest. This recipe has an Asian edge to it and is my variation on the all-time favourite Spanish arroz con leche.” Sophie Ruggles
1 pandan leaf or vanilla bean; 1 pineapple, peeled and chopped; 6 pears, peeled and chopped; 1 lemongrass stem; 1 knob ginger; 200g/7 oz/1 cup pitted prunes; 100g/ 3 ½ oz red raisins; 200ml/7 fl oz water
For the rice pudding: 310g/11oz /1 2/3 cups cooked brown medium-grain or white short-grain rice; 375ml/13 fl oz/1 ½ cups coconut milk; 1 pandan leaf (optional)
Tie the pandan leaf in a knot or scrape the seeds out of the vanilla bean, then put all the ingredients for the stewed fruits into a large heavy-based saucepan over high heat. Bring to the boil, then reduce the heat to low and simmer with the lid on for 40 minutes. Transfer the fruit and stewing liquid to an airtight container and store in the fridge for up to 2 weeks.
To make the rice pudding, put the cooked milk and pandan leaf, if using, into a heavy-based saucepan over high heat. When boiling, reduce the heat to medium-low and simmer for 5-10 minutes.
Serve the rice pudding topped with the stewed fruits and some stewing juice.