WTSIM.....Rhubarb and Pineapple Chutney

With the time I've been spending in the kitchen these days, I only need to be barefoot and pregnant to complete the picture of utter domesticity. Cue: little girl L screams and baby A cries simultaneously. There goes the idea of being pregnant again! At least the barefoot bit is not so improbable given that my shoe fetish has been usurped by produce mania. Now when the urge to shop hits, I come home with a basket full of fruit and vegetables instead of a pair or two of high heels. As is always the case with impulse buys, the loot then stares at me from the kitchen table and I'm left to wonder what to do with it.
It is very timely then that I came across the announcement for the latest round of 'Waiter! There's something in my...' event. The theme of savoury preserves gave me an idea before the pineapple and rhubarb in the fridge start feeling dejected.
That handsome hunk of a pineapple was winking at me at the fruit shop ( I swear!) and had to take it home, ignoring the fact that it made the pram basket drag on the floor from it sheer weight. Then some slender batons of rhubarb beckoned from a corner. Of course I had to pick up a few of these pretty little things. Half of the pineapple was eventually cut up and simply enjoyed. Then my sister comes around bearing gifts- a generous supply of vanilla eclairs from the Lindt coffee shop. The rest of the pineapple got banished to the back of the fridge and I knew that a rhubarb pie just won't get a look-in when these evil (and utterly delicious) eclairs are around.
So I made a chutney. A rhubarb and pineapple chutney. The left-over pineapple and few pieces of rhubarb only made a small bottle, which is a shame. This chutney turned out quite good and I can see such versatile uses for it. I've had it with curry, as a dip for pappadums and used it as a glaze for some oven-baked chicken. I believe it will also go well with cold meats in a sandwich, in place of mayo.

Rhubarb and Pineapple Chutney

200g rhubarb, cut into 1cm pieces
200g pineapple, cut into 1cm chunks
1tsp minced garlic
1tsp minced ginger
1 Tbsp black mustard seeds
150g brown sugar
250mL white vinegar
1tsp salt

Combine all ingredients in a heavy saucepan. Simmer in low heat, stirring frequently until that baby is thick and gooey, around 1hour. Put into a hot sterilised jar.

Can't wait for the WTSIM round-up by Johanna- thepassionatecook. I'm sure it will turn out a lot of delicious ideas to try next time.

HHDD#15 -, Tea for Two (Candied Lemon and Lime Tarts)

Motherhood, I'm finding, is all about taking in the simple moments and making them really special. Reading books together, singing along to tunes in the car, stopping to pick a flower during our walks-they're all little things that make the days I spend with my two babies precious.
A favourite activity with my little girl these days is to spread out a blanket on the deck and have mock picnics or morning tea. We enjoy pretending to be proper ladies, sipping from tea cups and eating tiny sandwiches or rice crackers. As a treat, we sometimes have proper 'tea' goodies like cupcakes and macaroons. Earlier this week, I made us some special tart-something citrusy to herald the definite arrival of sunshiny days.
This recipe for Candied Lemon and Lime Tarts is Donna Hay's as it appears in marie claire dining. The only change I made was in the size of the tarts. Instead of using 8x10cm tart tins, I made only two in that size. Then I made a large tart in a 20cm tin, to share with friends. The rest went into two muffin holes, producing tarts the perfect size for the little lady's tiny fingers.
For other tart recipes, be sure to watch out for the Hay Hay It's Donna Day#15 Round-up at TriniGourmet. Sarina's elegant Caramelised Onion and Ancovy Tart kicks-off this round of the fun and fabulous event started by the inspiring Barbara. Her blog, winosandfoodies is a treasure trove of information and recipes.
This is my first time submitting an entry to HHDD and I couldn't be more excited.

Candied Lemon and Lime Tarts
(original recipe)

1 quantity sweet shortcrust pastry (also made as per Donna Day's recipe)

filling
2 eggs, lightly beaten
2/3 c lemon juice
1/3 c lime juice
1 c caster (superfine) sugar
2c cream

topping

2c sugar
1 c water
2 lemons, sliced
3 limes, sliced

Roll out pastry on a lightly floured surface until it is 3mm thick. Cut pastry to fit eight 10cm deep tart tins. Prick pastry shells with a fork and line each with paper. Fill shells with rice or baking weights and bake in a preheated 200deg C(400deg F) oven for 5 minutes. Remove weights or rice and paper, and return shells to oven for 5 minutes or until pastry is light golden.
To make topping, place sugar and water in a large saucepan over low heat and stir gently until sugar has dissolved. Simmer the sugar syrup for 1 minute. Add lemon and lime slices to the pan in one layer. Cook over very low heat for 20 minutes or until rinds are soft. Do not boil. Place slices on non-stick paper, and allow them to cool and set.
To make filling, combine eggs, lemon and lime juice, sugar and cream. Pour mixture into pastry shells and bake at 160deg C (315deg F) for 10minutes or until filling is beginning to set. Top tarts with slices of candied lemon and lime, and return to the oven. Bake a further 10 minutes or until filling is just set.

The Joy of Eating#1

Sometimes I wish that I could go back to the time when I first experienced certain tastes.
Not just the ones I enjoyed but even the ones I didn't quite like at first.
I know that I didn't always like cheese but over the 5 or so years that I lived in Switzerland, I must have eaten my weight in cheese (post baby weight, too!). What changed?
I detested vegetables as a child and now I absolutely love them. Looking back, how I wish I had made a diary of foods I ate and liked for each year of my life.

L at 6 months, not sure about her apple and bilberry puree

When I look at my children, I get so excited for them knowing there's a whole new frontier of taste, texture and colour of food they are yet to experience. I just hope they will be blessed with the same joy I get from eating and cooking with loved ones.






A at 6 months, licking the last of the pumpkin mash












L, at 18 months, enjoys an ice cream cone