British summer, London Olympic and Confiture d'Abricot

British summer is a funny thing. It can be sunny all right but when you step into the open, you realize that you've been fooled. The temperature simply does not meet its sunny expectation. That's when it chooses to show up at all. It seems to always arrive when least expected. Popping up one day, with heat lasting for as long (or short) as it pleases and vanishes the next day without a sign. This year it came rather late, coinciding with the Olympics. I would love to say that the London Olympic organization committee even had that covered but hey who doesn't like some lucky coincidence?

I have the same feeling about apricots. It's a photogenic fruit and let's just leave it like that. I can't tell you how many times I have been disappointed by its bland and acidic taste hidden underneath its reassuringly sun-kissed skin. However, this year I had my first wow moment with apricots. About one week before the Olympic due to start, I spotted some plump and delightfully looking apricots in my local farmers' market. I hesitated, wondering whether I wanted to be fooled again. I bought just under 500 grams of it, thinking that the amount would ease my disappointment quicker. When I bit into my first apricot of the year, I knew I would go back for more. They are sweet, juicy and even fragrant this year. Totally outside and exceeding my expectation of apricots. With that being said, it is still a funny fruit, because it's one of the few fruits which tastes better and smells many times more wonderful when cooked. I love making tart and jam out of it. Especially jam, its color can go from cheerful yellow to luscious amber, depending on the batch of the fruit. Either way, the taste is divine. I have made several batches this year and you can see how the color changes from batch to batch. I think that's part of the fun and they are all equally delicious.

Two pounds of apricot make about three jars like you see in the above picture. That's the way I like to make jam now, a small scale production. Not only is it faster, but also I feel no pressure to finish them completely before making another batch in the kitchen. Below is my favorite recipe.

Confiture d'abricot

- 900 g washed, stoned and quartered apricots
- 630 g white sugar (70% of the fruit weight)
- juice from half of a plump lemon
- 1 tbsp of apricot liquor (optional)

Combine apricot and sugar in a non-reactive bowl. Macerate the fruit for at least a couple of hours. Overnight is fine. I noticed that the apricot flavor was drawn out greatly by this maceration process. Just smell the pot at the beginning and at the end of maceration. You will see what I mean. Also, it is said that sugar maceration firms up the fruit which will remain intact in the final jam.

You can see water coming out during the maceration process. All the flavor and pectin are there. Take a deep breath. Arhh. This picture produced the leftmost jar in the first picture.

Bring the pot to a lively boil for 10 minutes until apricots are softened. Stir occasionally and gently. You can use microwave to speed up the process. Make sure all sugar has dissolved at this stage. This is how it looks like after 10 minutes. Don't be alarmed by the foam. The foam will dissipate further during cooking. Skimming too early or too diligently leads to less jam in the end.


Then turn the heat to medium or low. This is to have a clear jam in the end. Keep cooking the apricot for another 20 to 30 minutes. Stir from time to time. This is how it looks like after 20 minutes (since cooking started). You can see how foam has disappeared from the surface.


At this stage, the apricot jam should be near setting point. Add in lemon juice and apricot liquor (if using). Stir to mix and cook for another 5 minutes. Use a candy thermometer to see whether the jam internal temperature has reached 105C. Pour into sterilised jars. Screw the caps tight while the jam is hot. This picture and the above made the jam which is in the middle jar of the first photo.

I like to have it on lightly buttered toasted bread or on plain yogurt. Or if you are like my hubby, on its own with a spoonful. I hope you like it.

I make - Carrot Apple Salad

The abundant sun has put a smile on everyone's face today. The air just smells so relaxing and cheerful. We had our first dinner out in the garden this year. We started with rabbit pate and carrot apple salad. The main course was sardine pasta. The dessert was coconut ice cream and/or cold blueberries or flat peaches. Even some usual garden guests appeared and sang for us, Mr blackbird and Mr Frog.

I can't think of a better way to enjoy British summer.

Carrot apple salad

- 3 medium-sized carrots, finely grated
- 3 Pink Lady apples, cut into match-stick size
- zest and juice from 1 lemon
- 1/4 cup raisin
- 1/4 cup toasted walnut, roughly chopped
- 1 pinch of salt and black pepper
- 1 tbsp olive oil (optional)

Mix carrots and apples with lemon zest and juice. Lemon juice provides flavor, acidity and also prevents apples from being oxidized. Add in raisins. Season with salt and pepper. Mix thoroughly with oil, if using. The salad can be kept in the fridge before serving. Scatter walnuts right before eating.

Till we find our place

Circle of Life

Music by Elton John

Lyrics by Tim Rice

From the day we arrive on the planet

And blinking, step into the sun

There's more to be seen than can ever be seen

More to do than can ever be done

Some say eat or be eaten

Some say live and let live

But all are agreed as they join the stampede

You should never take more than you give

In the circle of life

Its the wheel of fortune

Its the leap of faith

Its the band of hope

Till we find our place

On the path unwinding

In the circle, the circle of life

Some of us fall by the wayside

And some of us soar to the stars

And some of us sail through our troubles

And some have to live with the scars

There's far too much to take in here

More to find than can ever be found

But the sun rolling high through the sapphire sky

Keeps great and small on the endless round

I make - Salmon en croute

Also known as Coulibiac or Salmon Wellington. Traditional fillings include seasoned cooked rice or creamy mixture with dark leafy greens. I prefer my Mediterranean twist, simpler, lighter, equally tasty and looking pretty when sliced.

Salmon en croute

- 500 g all-butter puff pastry
- salmon fillets, skinned
- 1 large onion, diced
- 1-2 red bell peppers, diced
- 1 garlic clove, minced
- 1 tbsp of capers
- 1/2 tsp lemon-thyme seasoning (optional)
- salt and pepper to taste

First make the red pepper filling. Heat a tablespoon of olive oil in a non-stick frying pan. Sauté onion and pepper on slow-medium heat for 20 minutes or until tender and just lightly browned. At this stage, add in garlic and caper. Cook until the flavor develops. Sprinkle on some thyme or any Mediterranean herb you like. Season with salt and pepper. Leave the mixture to cool completely.

Cut the puff pastry block into halves (~250g each). Dust the wooden board with flour and roll the first half of the pastry into a rectangular shape. The exact surface area will depend on your pan, fish size and amount of ingredients. The rule of thumb is large enough to hold the fish and the filling completely with extra dough coming up half way from all sides. The thickness of the final rolled-out pastry should be roughly like that of your dough scraper (or 0.2-0.3 cm).

Season liberally salmon pieces with salt and pepper. Place the salmon pieces onto the puff pastry, leaving about half of an inch border on the pastry. Scatter the pepper-caper mixture onto the salmon.

Now roll out the second half of the puff pastry. This is to create the top cover for the salmon. You won't need the whole 250g of it. You could cut out 50g and freeze it for a later use or just make a slightly thicker top crust with the whole remaining amount. Once the second pastry is rolled, drape it onto the salmon with the help of your rolling pin. Tuck the top pastry underneath at all sides. Slit or score the top pretty. Brush with egg wash and sprinkle on poppy or sesame seeds.

Bake the salmon at 220C for 30 minutes. Reduce the heat down if the top becomes too brown.

Enjoy with a plate of salad.

Expostulate

Ex.pos.tu.late

vb

: to reason earnestly with a person for purposes of dissuasion or remonstrance

Come on, don't you want to show how good you are in front of everybody? Enough summer slacking, more powerpoint making!

Time to whip myself.

Ciao.

So it's true

It’s you 

Who smile at me when I look up unconsciously 

Who offers a smile when I need one 

Who helps without hesitation and loves without conditions 

Who is my best intellectual ping-pong player

Who chose to be with me, in this life 

So it’s you