Oh my God what an absolutely gorgeous (albeit bloody freezing) morning in Auckland. It is hard not to feel good on a day like today…but that may also have something to do with the fact that I’m still on a high after seeing Henry and Will in Melbourne last weekend. It was so fkng fantastic to see the guys after so long, to visit their new, beautiful apartment, and just hang out like family…no rushing around, just lying on the couch at the flat with the fire going, listening to music and chatting…magic.They also treated me to an incredibly delicious dinner at Tipo 00 on my last night, the food was bloody amazing and I would highly recommend the restaurant to anyone heading that way. It is such a huge deal to move country by yourself, to cope with changes in work, study and accomodation, I am so proud of Henry for making it through so many adjustments, and grateful too that he has the lovely Will by his side. Meanwhile darling Hoob is going gangbusters in Wellington, getting stuck into lectures and even finding time to visit a sick friend making them home-made conchiglione as a pick-me-up…go Rich, you kind-hearted man! So yes – feeling pretty bloody good right now.
To add to that, yesterday I did my first ever ‘bit’ for TV, filming with the gorgeous Stacey Morrison for Whanau Living. We cooked and chatted, and even laughed (despite my nerves) all with two camera people and a sound guy, lights and extras watching…and thanks to the kindness of the whole crew, it was not nearly as scary as I had anticipated. Anyhoo – it’s not airing until the beginning of next year, but I will let you know when it does!
And finally, bloody hell, I got a text at 10pm last night to say the first two copies of the completed cookbook are ON THEIR WAY for approval. Holy shit balls. So, prepare yourselves for some sneak peeks on the blog very soon!!!!! Right I’m off to hang out the washing and go for a walk, see you again soon 🙂
Plum & almond clafoutis
1 tablespoon butter
1 tablespoon butter
1/3 cup flour
¼ cup ground almonds
¼ cup caster sugar
1 egg yolk
200mls whole milk
1 teaspoon vanilla extract
850gram tin black doris plums, drained
vanilla bean ice cream or softly whipped cream to servePre heat the oven to 180˚C and butter a 22cm round ovenproof dish with butter (a deep oven-proof frying pan can be used). Whisk the flour, almonds, sugar, eggs, yolk, milk, cream and vanilla until smooth. Break the plums in half wth your hands and gently remove the stones, then place them into into the prepared dish and pour over custard mix. Bake for 35-40 minutes until just set in the middle. Remove from the oven, leave for 5-10 minutes to rest and set up, then dust with icing sugar and serve with vanilla bean ice cream. Serves 6