Monday, 22 June 2009

tangelo delicious pudding

I have just suffered through a week of vertigo due to an inner ear virus which seems to be sweeping Australia’s east coast.

I feel like I just stepped off a roller coaster. The dizziness is ever, ever present. Every moment.

So this dessert was a Sunday evening thank you to Jonas, who tenderly nursed me over the past week and patiently put up with my demands for pretty much everything a girl could demand.

Tangelo Delicious is a twist on the traditional Lemon Delicious: a warm citrus dessert with an aerated cake top and a gooey fudge base.

Perfect winter fare that’s so light it’s easily transferable to summer.

Tangelo Delicious Pudding

Based on a recipe from
The Essential Dessert Cookbook. Serves 4.

60g unsalted butter, softened
¾ cup (185g) caster sugar
3 eggs, separated
1 teaspoon grated tangelo rind
1/3 cup (40g) self raising flour
¼ cup (60ml) tangelo juice
¾ cup (185ml) milk
Oil, for greasing


1. Preheat oven to 180’C.

2. Brush a 1 litre ovenproof dish with oil.

3. Using electric beaters, beat the sugar, egg yolks, butter and tangelo rind until the mixture is smooth and creamy.

4. Sift in the flour and stir (with wooden spoon) until just combined.

5. Add tangelo juice and milk and stir until combined.

6. In a new (very clean, very dry) bowl, beat egg whites with (very clean, very dry) electric beaters until firm peaks form.

7. Fold in pudding mixture with a metal spoon until just combined. You want to try and keep as much air as possible.

8. Spoon into the ovenproof dish and place in a large, deep baking dish. Pour boiling water into baking dish until it comes one-third of the way up the side of the pudding dish (this will keep an even temperature and retain moisture during cooking).

9. Bake for 40 minutes. Dust with icing sugar and serve warm.

Using the tangelo, this is my entry to Weekend Herb Blogging.

Tangelos (Citrus paradisi × Citrus reticulata) are deliberate and accidental hybrids of tangerines (orange x mandarin) and pomelos (grapefruit).

Thought to have originated in South East Asia more than 3,500 years ago, they are one of the most juiciest of the citrus fruits with a refreshing acidity and tapered “nippled” shape.

Their soft skin makes them easier to peel than oranges and some of the more well-known cultivars include K–Early, Minneola, Nova, Orlando, Seminole, Thornton, Alamoen and Ugli.

The current Weekend Herb Blogging host is Astrid from Paulchen's Foodblog so be sure to visit for the recap.

Other Tangelo Recipes:Candied Tangelo Peel Hot.Sour.Salty.Sweet. And Umami
Mango Tangelo Chutney The Bacon Show
Roasted Branzino w Tangelo-Olive Tapenade Scrumptious Street
Salmon w Lime-Tangelo Yoghurt Sauce Beetses
Tangelo-Buttermilk Scones Lisa is Cooking
Tangelo Caprioska Morsels & Musings
Tangelo-Coriander Brown Rice Pilaf Scrumptious Street
Tangelo Cheesecake disciplined self indulgence
Tangelo Creme Tart Sweet & Savory Eats
Tangelo Flan Brulee Cook Eat Fret
Tangelo Marmalade Vegan Yum.Yum
Tangelo Pork Stir-Fry Culinary in the Country
Tangelo Sorbet The Chocolate Gourmand
Tea Cake w Sticky Tangelo Syrup Souvlaki For The Soul


Wednesday, 3 June 2009

roast pork fillet w cider & pistachios

This is another of my Autumn inspired dishes and it’s been perfect during the torrential rain Sydney has been experiencing lately.

But I imagine this dish would be equally good as summer afternoon roast if you sat outside and let the warm weather touch your skin.

The colours are so pretty and the flavours are quite elegant. I’m a big fan of this quick and easy roast.

Roast Pork Fillet w Cider & Pistachios
Anna’s recipe inspired by
Stephanie Alexander. Serves 2.

350g pork fillet
¼ cup shelled pistachio nuts, chopped
1 red onion, sliced
2 garlic cloves, sliced
3 sprigs lemon thyme
½ cup apple cider
Fleur de Sel, to taste
Freshly milled pepper, to taste
Olive oil


1. Preheat oven to 180'C.

2. Trim the pork fillet of sinews and fat. Rub with olive oil, lemon thyme and pepper. Refrigerate for 30 minutes.

3. Heat some olive oil in a large frying pan. Saute the onions and garlic until oftened then transfer to a baking dish.

4. Heat a little more olive oil on high before browning the pork for 4 minutes then turn and brown the other side for 3 minutes.

5. Remove pork to the baking pan and sit on onions.

6. Deglaze the frying with apple cider. Simmer for 5 minutes until reduced a little.

7. Pour over pork then sprinkle pork with pistachio nuts and fleur de sel.

8. Bake in the oven for 20 minutes or until cooked through but still pink and tender.

9. Transfer juices to frying pan and reduce a little further.

10. Serve pork in slices, drizzled with pan juices and accompanied by a salad of bitter greens or roasted brussels sprouts and baked potatoes.

This dish relies heavily upon the fragrant flavours of lemon thyme, which is my theme ingredient for Weekend Herb Blogging.

Lemon thyme (Thymus citriodorus) is a cross between common thyme and the more aromatic thymus pulegioides. This hybrid produces a gorgeous citrus scented herb with medium green foliage and small lilac flowers.

Native to Europe, Asia, northern Africa it is used in the cuisines of most countries in these regions as well as the Caribbean

Thyme was used by the Ancient Egyptians for embalming, the Ancient Greeks in their temples, by Romans to purify their rooms and by Medieval Europeans to ward away nightmares. Hmm?

Thyme symbolises courage and is also known as a good source of iron.

This is my entry for Weekend Herb Blogging, hosted by WHB's very own manager Haalo from Cook (almost) Anything At Least Once.

Other lemon thyme recipes:
Dried Strawberries & Lemon Thyme Shortbread - Cupcake Muffin
Lemon Thyme Bars - Not Eating Out in New York
Lemon Thyme Chicken Nuggets - Butter & Sugar
Lemon Thyme Crème Brûlée - Chocolate & Zucchini
Lemon Thyme Cupcakes - Fresh Approach Cooking
Lemon Thyme Curd - Tartelette
Lemon Thyme Gimlet - Slashfood
Lemon Thyme Green Beans - Sugar & Spice
Lemon Thyme Sorbet - Andrea Meyers
Lemon Thyme Tea Bread - Cafe Lynnylu
Mushroom & Lemon Thyme Soup - Nami Nami
Noodles w Creamy Chicken & Lemon Thyme - A la Galadrielle...
Pan Seared Scallops w Lemon Thyme Drizzle - That's Not What the Recipe Says
Pork w Lemon Thyme Sauce - Bear Necessities
Ricotta Gnocchi w Lemon Thyme Butter Sauce - Technicolor Kitchen
Vodka-Thyme Lemonade - Appetite for China
Zucchini Carpaccio w Avocado & Lemon Thyme - The Wednesday Chef

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