Tuesday night in the new flat: Olympics on the TV, beer in one hand, cup of tea in the other, and a slice of the flatmate's Mum's citrus slice is going down a treat. I embraced the NZ international film festival for the first time this evening and beamed all through Shut Up and Play The Hits the documentary about LCD Soundsystem and their last ever gig. It was so good, and it made me want to get loose and go dancing and be back at a party I was at in Wellington a couple of weeks ago where I got amongst some great yarns with a total babe just as this song got the dance floor going.
An easy post movie dinner was whipped up tonight, and with just a giant cauliflower and a tin of chickpeas in the cupboard it ended up being a superbly delicious spiced roasted cauliflower concoction; a warm salad if you will. I basically threw together florets of cauliflower, a tin of chickpeas and a red onion, sliced, onto an oven tray and sprinkled it with oil, garam masala, cumin seeds, turmeric, curry powder and some salt.
Roasted at a high heat for about 25 minutes, it was very similar to this one but tonight adapted from the beautiful Ripe cafe cookbook. Generously garnished with fresh coriander and a yoghurty dressing, whipped up with garlic, salt and pepper, kaitaia fire chilli sauce, fresh coriander, fresh mint and a squeeze of fresh lemon, it was so damn tasty.
This time last week I was flu-riddled, but the week before that my friend Gwen had me over for dinner and made the most delicious dessert of chocolate fondant puddings. I'm going to recreate them tomorrow night: usually more of a fruity dessert person, these had me sold with their lusciously moussy-cakey soft puddings with that perfect cracking top revealing an explosion of oozing chocolate below. Melting into that was creme fraiche - tart, and the perfect cut-through to the richness of the chocolate.
Chocolate fondant puddings
4 large eggs and 3 extra yolks
100g caster sugar
Creme fraiche to serve
Heat oven to 200 degrees. Grease and flour pudding tins (Gwen used ramekins) and chill.
Melt choc and butter carefully in a bowl over a pot of simmering water.
Place eggs, yolks and sugar in the cake mixer and mix till moussey and doubled in size.
Fold in the chocolate mixture until mousse is smooth and slackened. Sift over the flour and fold again.
Pour into ramekins and bake 12 mins until risen and set. Serve in the ramekin with a dollop of creme fraiche on top.
The key is to get them not too cakey - just cakey on top to reveal the gooeyness underneath. Likewise you don't want them raw, and I'm told both patience and hungry guinea-pigs for your trials and errors are recommended. These puddings will tip you over the edge after a decent home cooked meal but seriously. They're delicious.
Make them for someone you want to impress, and in the meantime I'll be balancing out my chocolate intake with vege filled dinners whilst slowly re-embracing physical activity having now partially healed my goddam broken wrist. Time for this pudding-eater to get Olympic-inspired and get moving.