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Posts tagged “apricot

Fig and Halloumi Salad – a taste of the Mediterranean

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I love salads because they are such quick and fuss-free meals which are extremely versatile and virtually effortless to make. Given the right melange of components and ingredients, they can also be visually stunning and  most certainly help to work up one’s appetite and get those salivary glands raging. That is when you’ll realise that a salad alone may just not be enough. *chuckles*

The other important thing about salads for me, is how they epitomise one of the doctrines of what good food should be, freshness. When the ingredients are crisp and just off the vine, very little needs to be done to tease out all those wonderful flavours and aroma which Mother Nature has put into nurturing them, be it fruit or vegetables. They will sing their own song, with lyrics which speaks of their innate sweetness which make all other condiments redundant. The other thing I love about salads, is how they could easy be assembled using the produce of the season. Midsummer August now and many stone fruits and other exotic varieties are in season. For me, the real treat are figs, especially Black Mission figs. I’d used them in Hidemi Sugino’s Tartlette aux Figues before and they were absolutely lovely. This time round its a red simple Fig and Halloumi Salad, a taste of the Mediterranean summer.
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Green Pumpkin Japanese Bakery Part 1- Mont Blanc

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Serangoon Central was my “turf”, having lived in that neighbourhood for a good 14 years, spending the latter years of my childhood and early adolescent years there. Though we’d moved away for more than 10 years now, I still find myself frequenting the place, especially since I work near the vicinity. Shopping at NTUC Xtra and Cold Storage for groceries, browsing new cookbooks in the public library on the rooftop became much of a tea-time ritual before setting off to the evening appointments. Even so, I rarely dine there, save for some occasional visits to some delis in the basement or grabbing a sandwich at Subway when my tummy starts to rumble. This is because I’m usually there alone, lazing the afternoons away, or sneaking some time to grab some fresh produce when I’m in between appointments. That’s why despite walking pass Green Pumpkin Japanese Bakery umpteen times over the countless visits, I’d not opt for any takeaways from their cake fridge, as I’d feared that the delicate mousse or cream layers simply wouldn’t be able to make the trip home as I almost never go back directly, having to spend another couple of hours before heading home.

Hence, when the day came when I actually had the evening free, I didn’t have to think twice about grabbing a cake from the Green Pumpkin Japanese Bakery home for some photos and a quick sampling. In fact, I did better than that! I grabbed four…
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Ladurée’s Tartelettes Croustillantes Abricots ou Cerises

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When news of  a new Ladurée publication “Sucré: The Recipes” broke out more than a year ago, it created quite a stir amongst the culinary scene. The pre-orders were selling like hotcakes leading to the title selling out before it was even published! Opportunistic resales on amazon and other online bookstores at astronomical prices but yet it didnt seem to deter hardcore pastisserie afficionadoes from snapping them up at 3-digit prices. Thankfully I didn’t yield to the temptations then or I’d probably be banging my head against the wall now. Resale pricing fluctuated over the next couple of months and that meant quite a bit of “price watching” over the major online bookstores, not unlike market share prices. When “the price was right”, I went in and made the kill. Finally got a copy for myself at a very satisfying 42 bucks including shipping. I last checked with a local Japanese bookstore in town and it was going at a whooping 71. I can only say that I’m a very happy man…

Which recipe should I try first? So many delectable recipes from macarons to petits gateaux, viennoiseries to entremets, there’s even a recipe for french waffles which’s so intriguing!!! Well, for me at least. But I settled for a individual tartelette recipe which calls for two fruits which are in season now, cherries and apricots. Ladurée’s Tartelettes Croustillantes Abricots ou Cerises it shall be.
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