10 juin 2008

Je suis amoureux de la rhubarbe

Aujourd'hui, le thème est la rhubarbe
Oh, that reminds me, I need to go stock up on rhubarb since there's so many recipes that involve this. Yes, the celery looking ingredient is a fruit. Taste quite like berries, yum and healthy.

A rhubarb is:

  • Low in Saturated Fat, Cholesterol and Sodium
  • High in Dietary Fiber, Vitamin C, Vitamin K, Calcium, Potassium, Manganese and Magnesium

The nutritional value of rhubarb makes it ideal for:

  • Maintaining optimum health
  • Weight loss

Avoid rhubarb in your diet if you're interested in:

  • Weight gain
I really should revise for my upcoming exams... haven't properly touched a book ever since my last exam on Thursday. And today, I didn't do any studying either but instead, to compromise I'll be awesome and continue to blog.

In the morning, while practising the piano piece that I FINALLY manage completing (Ravel's Miroirs No.4 Alborada del gracioso), I got a call from Kristin yay who I haven't been out with in AGEEEES, about lunch at Mocha Jo's. My expectation of the menu from MJ's was not let down, ofcourse this expectation was set by Kristin and Nat who always go there to eat. I also, reconmend people to try Mocha Jo's on Kingsway, Glen Waverley.

So I arrived early this time by 5 mins or so, since I'm the one usually late :D. And gave time to browse their menu and specials.


vegeterian
vegeterianvegeterian... found one! Vegetarian risotto w/roasted vegetables(pumpkin, eggplant, spinach, tomato, etc.. *drool* YUM) but it was a huge serving just for one person... I somehow managed to finish it while chatting for couple of hours.

Kristin had grilled marinated chilli scallop with vegies, that looked really nice and Nat had potato & leek soup w/side of hot turkish bread. Sat for hours, having a good time, chatting and catching up over our coffee&tea.

My new love is Chai Latte w/honey & cinnamon ontop extra hot please :)

But there was something missing from today's course...


It was dessert! All about the dessert! How could I have not suggested this..? How could I forget? Ce n'est pas moi.. Never fret! There's always room in my belly for dessert!

Tried the rhubarb crème brûlée for first time
shared with Kristin and Natalie (egg desserts scare me abit ever since Ben and I had a bad experience in Taiwan!). But, unfortunately Nat's stomach couldn't handle egg products yet alone food, due to.. food poisoning i think? Badluck Nat, it must suck since you can't eat much and have no appetite, also knowing you love food!

Rétablissez-vous bientôt
, Natalie!

Update: Badluck to Kristin as well, there was an unwanted paper flapping on Dorian's windscreen :(! I always thought carpark behind MJ's were quite long hours.. condemn those ticket & parking inspectors!!

Rhubarb
crème brûlée was so good that I shall share this recipe:

Crème Brûlée de rhubarbe
Serves 4~6
You need:
  • 400g rhubarb, peeled, trimmed and cut into 1cm pieces
  • 2 cups heavy cream
  • 1/3 cup blond cane organic sugar
  • 1 tsp vanilla extract
  • 6 egg yolks
  • Sugar to caramelize the top, about 2 tsp per ramekin

Steps:

  • Divide washed rhubarbs between your ramekins, and place the ramekins in a large baking dish.
  • Preheat your oven at 200°C. Place the rhubarb in a small roasting tin with 3 tablespoons sugar and toss to coat. Roast for 20 minutes or until rhubarb is very soft. Divide rhubarbs between your ramekins and chill.
  • Bring the cream to a gentle boil and stop immediately. Cover and let infuse for 15 mins.
    Strain.
  • In the meantime, mix together the egg yolks with the sugar and vanilla until light in colour.
  • Pour the cream slowly and mix, whisking until smooth.
  • Divide the cream between the ramekins.
  • Fill the baking dish with boiling water so that the water line is half way up to the height of the ramekins. Bake in the oven for 25 to 30 min. Let cool before placing the creams in the fridge for a few hours.
  • When ready to serve, sprinkle with extra fine sugar and caramelize with a torch, or under the broil for a few minutes until caramelized. Serve with extra berries.
Cooking tip:
If the custard is cooked too quickly, it may become lumpy. You can rescue it by whisking vigorously until smooth, then continuing with the recipe.


Cream puffs de Nhu Lan à Footscray

Ma mère came home with a bag of pastry goods... Cream Puffs! Here's the recipe from "Joy of Baking". Seems to be easy to make but too creamy for me(fat :P) but hey! What's the point of dessert if you can't enjoy everything about them. Gosh those were quiet big, didn't know any places that made them this big yet.

They also remind me of mini-drills.. ?!? Cream pu--DRILLLU ドリャアアアーー!!!
Akira Kogami(らき☆すた) & 天元突破グレンラガン haha

7 commentaires:

Ritzy a dit…

hmm. i stopped by ya xanga and thought.. food. .you must have blogged on rhubarb ..
hahhahaha.. =]

yer.. carparking should be for way longer =/

fines are so expensive :(

Feng a dit…

Creme Brulee~~~~~~~~~~~ It's love<3

Peter, I found it reaaaally helpful to NOT BE ONLINE while studying! Maybe that'll help. *glaaaaaaare*

Ganbatte!!!>.< It'll be over sooner than it feels!

quinny-kin a dit…

awww i was just thinking about blogging about rhubarb!! i kept coming across different cakes with rhubarb and strawberries and when i looked at it i was like IT DOES NOT LOOK LIKE A FRUIT. but apparently it tastes good with it. i still have yet to try it :]

study study peter! plenty of blogging + cooking time after exams! if you ever make anything with rhubarb invite me over please. i really want to see how ppl cook it.

the torch for the creme brulee sounds awesome! i think my auntie made creme brulee cause the recipe sounds suspiciously familiar with all those egg yolks, except she just made it plain which was pretty awesome but it's very rich and heavy so she probably didn't have the cream in it to make it...more creamier. :]

indi a dit…

hehe peter i think i am a bad encourager :P
i've always wanted to try creme brulee! i didn't know mocha jo's served it. must try these holidays :D
i like... rhubarb crumble with ice cream :)

John a dit…

So much stuff I want to make now! :D Rhubarb always sounded kinda gross to me but apparently not...! Time to cook some sometime 8D After the macarons..and everything else bahaha

Sounds like your day was awesome :D Mocha Jo is always full when I walk past...must be great!!

Kristin Suvern a dit…

the only good thing about nat being sick was that there was more for us! :D

Peter a dit…

hahaha, that is so true :D!
i think she regurlary have no appetite.. hahahaXD *joking nat.. or am i ;)*

John: Yay, thanks for reading haha. I would've thought that only my friends would read my blog but thanks for reading :D!

yippi!