seasonal cooking for June

The seasons have changed and along with it so has what comes out of the kitchen.

I like that. Seasonal menus and changing what goes on our plate according to availability and the weather outside.

Orange and Coconut Cake, an easy one to make up a head of time. Keeps well, using some of the delicious new season oranges about. Try to find some organic oranges, as they shouldn’t be waxed. You don’t particularly want zest of wax in your cake do you?

I was lucky enough to get a lovely load of my dad’s backyard citrus.

Ribollita adapted from this Jamie Oliver recipe. A really easy meal based on vegetables on hand and using up stale bread. Frugal, seasonal, healthy, local produce and tasty. It doesn’t get much better than that.

Will the kids eat it? If you have miracle children they might, mine wouldn’t touch it.

So what else is looking tasty round these parts in June?

mandarins…. eaten by the bucket load at the moment. Easy snack.

radish… finally sliced in salads

pumpkin… thai pumpkin soup with a swirl of coconut cream.

cauliflower… I’m thinking this risotto, with extra chillies please.

kale… raw or cooked green goodness. SUPER food.

leek… base for a hearty soup or sitting in the bottom of a quiche.

mushrooms… cooked up in some olive oil with a side of polenta. Yum!

********

What seasonal cooking are you doing?

Advertisements

Blueberry Frangipane

3am and I’m sitting in an armchair next to Little Monkey’s hospital bed when he broke his leg. The armchair was my bed for the duration, swamped by blankets I’d made a nest for myself so I could keep one eye closed for sleep and one eye watching carefully over the little fella as he slept.

In my hand however was a the most delicious thing I had encountered for quite a while. Not hospital food, but a frangipane fruit tart. Brought in earlier, by my very thoughtful sister from Brasserie Bread.

I’m not sure whether it was the fact that I was eating it at 3am that made it delicious, or it really was the best darn tasting tart I had ever tasted. Either way, it was superb and I couldn’t get enough of it. Fast forward 2 months, and that hopsital stay is happily a distant crappy foggy memory, but that tart….

That tart, was the kind of tart that makes you sit back, and let those taste buds reminisce. I put the tart in my, will have to give that a crack one day… thought pile and then went about my business. Until Amy at Tiny Tea Room posted on a pastry-less almond Pear Tart. Now with Amy’s stunning photography I’m sure she could make a white bread cheese sandwich appealing, but non-the less that sweet almondy goodness was brought back to my mind, front and centre…. and no pastry? Even quicker!

I wanted not crazy sweet, vanilla-y tones, and a gritty type texture….oh and easy. Let’s play…

Blueberry Frangipane

150gms softened butter

1/2 cup raw sugar

2 tsp vanilla essence

3 eggs

150gms almond meal* (1 1/2 cups)

100gms course semolina (1/2 cup)

125gms blueberries

Cream butter and sugar together, Add the vanilla and eggs. Stir through almond meal and semolina. Blueberries on top. Bake in a greased, floured tin (approx 23cm square) at 180C for about 30minutes or until light golden.

* I lightly toasted whole almonds, skin on, and then blitzed them in the blender to make the almond meal.

Verdict? It didn’t quite match that 3am frangipane fruit tart but I was happy with it. Super easy, and really quick. I think this one might become a regular favourite. You can easily up the sugar if you want it sweeter, and swap the blueberries for other seasonal fruit.