I have some assignments to do this month before taking a short break early next month. Yes, we're going to Taranaki for skiing. If you're a fan of The Lord of The Rings Trilogy, then Taranaki will surely give you a ring. It is about 2-3 hours drive from home and we're going for a week or so with friends. At this time of the year, this place will be crowded by those who love snow and snowy sports. So, I am going to prepare for this trip. After having back pain for weeks and weeks, it is time for me to get fit again.
There's an event Key Ingredient Cook’s Kitchen (KICK) recipe contest I'd like to enter, created and hosted by Sophie of The Key Ingredient. I was invited to join in. I was not sure about joining in at first because it is not berry season in New Zealand, but Sophie allows us to improvise with the seasonal fruit we're having here.
Tamarillos are in season at the moment and I am using them as the key ingredient in the recipe. As I like clafoutis, so I go with it.
6 tamarillos, poached in hot water, peeled with stem attached, set aside
1/2 cup caster sugar
3/4 cup water
Heat the sugar and water until boiling. Simmer for 3 minutes and then put the tamarillos in. Cook for 3-5 minutes until the mixture is thicken and the tamarillos are tender but still remain their shape. Remove from the stove. Add in a few drops of vanilla extract. Set aside.
1 cup milk
1/4 cup fresh cream
zest of 1 lemon
1/4 cup caster sugar
1/4 cup plain flour
a pinch of salt
Preheat the oven to 170C. Whisk eggs, milk, cream, lemon zest, salt, and sugar until well-combined. Sift and fold in plain flour. Mix well. Pour into 3-6 ramekins. Bake for 12 minutes. Remove from the oven and insert the poached tams in the centre of each pudding. Return to the oven and bake for further 15-20 minutes until the pudding is cooked. Serves 3-6.