April 20, 2008
Click: Au Naturel
Brrrrr... We're receiving Southerlies this morning and we have to light the fire! In the middle of Autumn? Fancy that! The wind can be really, really icy, giving dry blow to your face when it's coming from the South. Perhaps it is a good time to stay inside and enjoy hot drinks.
Approaching Winter is always some natural resources to be enjoyed. Rhubarb is growing massive, tamarillo trees are fruitful, unfortunately, some of our hens are not being productive. However, we're still collecting 3-6 eggs a day, and that is rather good for a small household supply. We keep the breeds birds for hatching in the incubator and then sell the chicks, while the ordinary eggs are kept in the fridge for daily use.
The beauty of eggs are often captured by many of you and I do believe there's always a character of each shot. This is one of many shots I have done on eggs and I'm sending this as an entry for Click Photo Event: Au Naturel, created by Bee and Jai.
And here's one of the shots of rhubarb I have taken.
So, rhubarb and eggs, what are they going to be?
Here's the recipe to be sent for HHDH#19, hosted by my friend down in Christchurch, Bron of Bron Marshall.
Donna's Rhubarb Clafouti
350g rhubarb, washed and trimmed
1/2 cup caster sugar
1 tsp vanilla extract
1/3 cup plain flour, sifted
30g butter, melted
3/4 cup milk
3/4 cup cream
icing sugar for dusting
Preheat the oven to 160C. Cut the rhubarb into 3cm lengths. Lightly grease a 20x25cm ovenproof dish and dust with sugar and add the rhubarb (in the step, I coat the rhubarb with caster sugar by toasting them in the sugar). Whisk the eggs, sugar, salt and vanilla until pale and frothy and whisk in the flour. In a separate bowl, combine the butter, milk and cream, pour into egg mixture and whisk until smooth. Pour the mixture over the rhubarb. Bake for 45-50 minutes or until just set. Cool for 10 minutes then dust with icing sugar and serve with ice cream.
More on rhubarb:
Donna's Rhubarb Scones