Spiced Red Wine Poached Pears | 紅酒燉洋梨

附中文食譜

It's that time of the year again! As the holiday season nears and as temperatures drop, I find myself instinctively craving the scent of warm spices, the comfort of a mug of boozy hot gluhwëin, and some good old Mariah multi-octave jingle. (I like to believe that I am not the only one who has this peculiarly seasonal, recurring hankering. Listening now as I write.)

Add flair and romance to any dinner, be it a special holiday or a regular weeknight!

When it comes to an all-time favorite dessert especially fitting for this time of the year, it's none other than red wine poached pears - a classic French preparation that is not only as elegant as it is delicious, but also reigns as one of the easiest desserts to make. If you are one that has opened bottles of red wine lying around the house, perfect. If you are not, just pop one open (a cheap one will do) and into the saucepan you add some spices and pears - et voilà, in as little as 30 minutes you have a show-stopper of a dessert.

Poached pears can be served warm or chilled and made in advance; and with virtually no room for failure it makes for a terrific dessert choice for your special holiday dinner or any regular weeknight in need of some holiday cheer or a classy, romantic touch. This recipe calls for pears and the mainstays of cold-weather spices: cinnamon, cloves, and star anise, but feel free to experiment with apples, cardamon and even peppercorns. Substitute some of the wine with fresh-squeezed orange juice and try adding some peel for a more citrus-y note. No matter your concoction, the simmering dessert will infuse your kitchen with a heart-warming scent of mulled wine that transports you to the most enchanting, fairy-tale like Christmas markets across Europe.

Dessert can't get any easier than this! Besides, you are sure to have a (almost) guilt-free crowd pleaser. After all, it's just fruit and alcohol, isn't it?
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What you'll need...
4 firm ripe Bosc or Conference pears
3 cups red wine
1/2 cup sugar
1 cinnamon stick
2 cloves
2 star anise
1 teaspoon vanilla extract (optional)

Directions...

1. Cut a thin slice off the bottom of the pears so they can stand upright. Peel the pears, leaving the stem intact.

2. Combine wine, sugar, spices and vanilla extract in a medium saucepan. Stir over medium heat until the sugar dissolves and the mixture begins to simmer. Add the pears, reduce heat and simmer, covered, for 25-30 minutes or until the pears are cooked but still firm, turning the pears every 5-10 minutes to ensure even color.

3. If preparing in advance, refrigerate in poaching liquid for up to two days. When ready to serve, remove the pears and spices and boil the poaching liquid until at least reduced by half or, if desired, reduced into a syrup for drizzling. Serve with mascarpone, whipped cream, or vanilla ice-cream. Bon appétit!

【 紅酒燉洋梨 】

材料：
啤梨                         4 個
紅酒                         700 毫升
砂糖                         100 克
肉桂枝                    1 枝
丁香                        2 粒
八角                        2 粒
純雲呢拿香油      1 茶匙（可免）

做法：
1. 啤梨去皮，切勿切走啤梨蒂啊！用刀於啤梨底部輕輕切平，以確保上碟時能夠直立。
2. 紅酒注入不鏽鋼鍋中，加入肉桂枝、八角、丁香和砂糖，用中火煮至糖溶解。
3. 加入啤梨，轉慢火煮約 25-30 分鐘至軟身，期間每 5-10 分鐘翻動啤梨一次讓其均勻上色。將啤梨取出晾涼。
4. 隔掉香料，用大火將燉紅酒煮至輕微濃稠成紅酒汁。享用啤梨時可拌些紅酒汁，亦可加入忌廉、香草雪糕。

備註：煮好的啤梨可即食，或連同燉紅酒一起存放雪櫃兩天。

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Roasted Goat Cheese-Stuffed Figs with Candied Walnuts and Lavender-Infused Honey

附中文食譜

Years passed, I finally managed to pay homage to Melbourne's renowned Queen Victoria Market last week. "Open 5-10pm," says the web, an almost unorthodox hour for a Wednesday in a nation where things characteristically call it a day early by any Asian standard.

It's a smorgasbord at Queen Victoria Market! Feb 2016

Anticipating no more than a nocturnal produce market, by dusk I stumbled unexpectedly into a carnival-like smorgasbord of street food spread across a behemoth space, representing favorites from every corner of the world. From Bangkok street-style grill to Caribbean jerk chicken, Sri Lankan paratha to giant pans of paella, toasty raclette to fresh made pavlova, the QVM had me overwhelmed with gluttony and indecisiveness.

Four hours and a few too many plates later, I reluctantly left the market with a spilling belly, a cone of cassava chips in one hand, and a culinary treasure on the other. At five Aussie dollar a box, I walked away with a half dozen of gorgeously plump, Australian grown figs I knew are too precious to pass on. My visit to a market is now complete.

Take a bite and let the magical combination of flavors melt in your mouth!

Back at home, my mind raced for a perfect recipe to pair these subtly sweet, full bodied beauties with goat cheese. Figs and goat cheese have been a time-tested match made in food heaven. Possibilities abound. Will it be a sweet-savory tart? A simple salad with rocket and a balsamic dressing? A flatbread? To celebrate the temporal fig growing season, I decide to bring out the best of these precious gems by making a decadent dessert - a deceptively sophisticated sweet ending that is in reality... a piece of cake.

Sweet roasted, stuffed figs. Mmm. Roasting caramelizes the fig's natural sugars, intensifying its sweetness. Complement it with creamy, mildly tangy goat cheese and the unique, nutty, earthy oomph and crunch of sticky candied walnuts. My homemade candied walnuts are made under 10 minutes straight in the oven, so forget about the sticky mess in the saucepan! Last but not least, finish the dessert off with fragrant, lavendar-infused honey - it surely promises to elevate the sensory experience like a touch of magic!

Slit figs will look like midnight tulips!

To prepare...
4 fresh figs
Goat cheese
2 tablespoon honey
1/4 teaspoon dried lavender flowers

For the quick Candied Walnuts:
A palmful of walnuts (approx. 20 g)
Drizzle of vegetable oil
1 teaspoon brown sugar
2 teaspoon honey

1. Preheat oven to 220C/425F.
In a small bowl, coat walnuts with oil, brown sugar, and 2 teaspoons of honey. Transfer nuts to a parchment-lined baking sheet and roast for 8-10 minutes. Remove from oven and let cool, separate walnuts if necessary.

2. Slit an X into the stem side of each fig with a paring knife till midway down. Using your fingers, gently open up the figs and stuff with crumbled goat cheese. Roast in oven for 10-12 minutes until tender but not soggy.

3. Warm honey in pan over very low heat until liquefied, add lavender and let steep.

4. When done, top each stuffed fig with candied walnut; drizzle infused honey over figs and serve... Enjoy!! 

《 焗羊奶芝士釀無花果 配 糖衣核桃 及 薰衣草蜜糖 》

Lavender adds an intoxicatingly fragrant note to honey

材料：
新鮮無花果  4 隻
羊奶芝士  適量
蜜糖  2 湯匙
薰衣草乾花  1/4  茶匙

簡易烤糖衣核桃：
核桃  約20克
植物油  少許
紅糖  1 茶匙
蜜糖  2 茶匙

做法：
1. 預熱焗爐至 220C / 425F。

2. 核桃用油，紅糖，蜜糖拌勻。轉放在鋪了烘培紙的焗盤上，放入已預熱焗爐中，焗約 8-10分鐘。烘好取出晾凉。

3. 於每隻無花果上用利刀畫上十字至果肉之半身。用手指輕輕打開無花果，並釀入羊奶 芝士。放入已預熱焗爐中，焗約 10-12分鐘直至軟身。

4. 蜜糖用慢火輕微加熱至水狀，熄火後放入薰衣草乾花，待其入味。

5. 烤好了的無花果上放上糖衣核桃，淋上薰衣草蜜糖即成。慢用！

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Grilled Peaches with Cognac Butter Glaze and Vanilla Ice Cream

If you are anything like me, you look forward to summer peaches all year more than you ever would your birthday.

Every summer I find myself bewildered in New York City's bountiful farmers markets, dazzled by color and intoxicated by the perfume of peaches and nectarines at their peak. These blushing beauties are delicious fresh as they are, but also make heavenly desserts grilled.
Grilling intensifies the natural sugars in peaches, not only bringing out the sweetness and juiciness, but also softening the flesh. If you ever wonder what to do with underripe peaches, the grill comes to the rescue! Never throw out any "bad" peaches again!

A super simple dessert that requires under 10 minutes and only a handful of ingredients - making this a perfect choice for last-minute summer entertaining!

The peaches will soften and get those pretty grill marks

Serve grilled peaches alongside vanilla ice cream, greek yoghurt, mascarpone - whichever your heart fancies - all it takes is just minutes and you have a perfect ending to any meal that looks like a million bucks. The almond biscotti adds a welcome crunch and perfectly complements the liquor - which brings us to the best part - that drizzle of booze that takes this fruit dessert to a whole other level. Substitute the biscotti with a shortbread cookie or some chopped almonds if unavailable!

Hail to the peach season this year!

To prepare...
3-4 large, ripe peaches
2 tablespoons unsalted butter
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
1 tablespoon Cognac, brandy, or rum, plus some for drizzling
Vanilla ice cream
Almond biscotti

1. Heat the grill. I lined my Panini Grille with foil for easy clean up. Lightly grease the foil with oil.

2. Half each peach and remove the pit by loosening one end with the tip of a knife. In a small skillet, melt butter together with brown sugar until sugar is dissolved. Remove from heat. Mix in ground cinnamon, nutmeg, and liquor.

3. Grill peaches skin side down (lightly brush peach with olive oil before grilling if placing directly on grill without foil), basting occasionally with the Cognac butter glaze, 3-4 minutes. Repeat with the cut side down for them sexy grill marks. Serve at once with a generous scoop of vanilla ice cream and an almond biscotti. Spoon any remaining glaze over the grilled peaches and finish off with a drizzle of Cognac all over.

For a less naughty version of this scrumptious dessert, try greek yoghurt - the taste of grilled peaches will pop out even more!

[Write to me under comments! Follow me on Instagram @alvinckl and check out my Facebook Fan Page!]

Herby Quinoa and Pomegranate Salad

I remember those afternoons when I would order freshly pressed pomegranate juice ubiquitous on the streets of Istanbul. The drink was rich in antioxidants and vitamins, so fresh, and unbelievably inexpensive; I never tired of more. The tight clusters of ruby jewels called arils nestled inside the fruit would release an impressive amount of juices once crushed - a fact that I testified the hard way having cracked open one by hand for the first time in my own kitchen.

Prized as they are where I live, I never really laid my hands on this exquisite fruit until I was recently gifted with two. Elated, my mind quickly raced for ideas to make the most out of these precious fruits. And should I have looked up the best ways to deseed a pomegranate, I might have averted spraying ruby stains up the walls, all across the kitchen floor, and into my eyes. And perhaps I could have excavated the fruit in a third of the time. But hey, as long as I enjoy the fruit of labor, who cares?

Rounding off the nuttiness of quinoa with homegrown herbs, salty olives, tart cranberries, toasted pine nuts, a hint of lemon and rich olive oil and - lastly - the sweet and crunchy "jewels in the crown"

Pomegranate seeds add vibrant color, crunch, a refreshing hint of sweetness, and a touch of festivity to just about anything. I came across Cookie+Kate's Mediterranean-inspired recipe and was instantly hooked. A healthy, light, but filling salad that you can enjoy as a main or a mezze side, this salad practically sings in your mouth with a symphony of contrasting flavors and textures. Substitute couscous for quinoa and leave out olives to suit your preference. If you crave for some creaminess and a savory tang, add feta or crumbled goat cheese. Experiment with different kinds of nuts; personally I find pine nuts a seamless match.

To prepare...
1/2 cup quinoa
2 tablespoons fresh pomegranate arils
2 tablespoons pine nuts, toasted
2 tablespoons dried cranberries
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
8 Kalamata olives, sliced
1 tablespoon fresh lemon juice
1 tablespoon olive oil

1. Rinse and place quinoa in a saucepan with 1 cup of water. Bring water to a boil, then lower heat to a simmer and let cook for 15 minutes, covered. Take pot off heat, leave covered for 5 additional minutes. Uncover the pot and fluff the quinoa with a fork, set aside.

2. While the quinoa is cooking, chop the herbs and toast the pine nuts either on stovetop or in an oven. Remove the nuts from heat as soon as they begin to brown, glisten, and turn fragrant. Meanwhile, prepare the dressing by whisking together the olive oil and lemon juice. Season with salt and pepper (optional).

3. Assembling the salad: Combine quinoa, the chopped parsley and mint, olives, cranberries, pine nuts, and pomegranate in a medium bowl and drizzle in the dressing. Toss to coat and season to taste, adding more olive oil if desired. Serve right away or make ahead and keep refrigerated for several days!
 
Adapted from Cookie+Kate's recipe on http://cookieandkate.com/2014/herbed-quinoa-and-pomegranate-salad/
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Sea Coconut Snow Fungus Pear Soup Dessert

I came across some fresh, deshelled sea coconut the other day and snatched some into my basket without second thought. A curiously exotic ingredient originally endemic to the Seychelles Islands, the sea coconut has always conjured images of a mythical tree growing on the bottom of the sea - that is, until I finally googled it.

Faintly tangy and sweet, the milky white flesh of these slippery gems give an interestingly firm bite that yields to the teeth with a subtle crunch. In Cantonese cuisine, sea coconut is often simmered in soups both savory and sweet, highly regarded for its medicinal properties to ease dry coughs and to nourish the lungs.

Treat your body to a healthy, soothing dessert!

With the flu and chilly weather that's been going around in Hong Kong lately, it only seems opportune to cook up some nourishing sea coconut tong sui (糖水). Literally "sugar water", tong sui is a Cantonese specialty - not a toothache-inducing syrupy bog per se - but rather a lightly sweetened broth of nutritional goodness. In Hong Kong, tong sui is a proper dessert, served hot or cold, a typical way of ending a meal.

Here, the thinly sliced sea coconut is paired with snow fungus (雪耳/銀耳/雲耳), a powerful, beautifying tonic, along with crisp, sweet Chinese white pears (雪梨/水晶梨/鴨梨). Adding lotus seeds (蓮子) and lily bulbs (百合) further enhances the cough-soothing and yin-nourishing benefits of the soup. Sweeten moderately with rock sugar at the end. Enjoy hot or serve chilled for a very refreshing treat in summer!

To prepare...
4 sea coconuts, deshelled, thinly sliced
3 Chinese white pears, peeled, cored, and diced
1 head snow fungus
Lotus seeds
Lily bulb (dried or 1 small fresh bulb)
8 cups water
Rock sugar, to taste
Gojiberries, for garnish

1. Soak snow fungus in water for 30 minutes to reconstitute. Divide fungus into smaller pieces with kitchen scissors and discard the tough core. Rinse well with water.

2. Place sea coconut, diced pear, snow fungus, lotus seeds, lily bulb, and water in large pot. Bring to a boil then lower to a simmer for 1 1/2 hours, covered.

3. Add rock sugar and stir to fully dissolve. Taste and adjust sweetness as desired. Turn heat off. Garnish with gojiberries and serve warm or chilled!

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Cider Braised Pork Shoulder with Apples and Cranberries

Almost as if making up for the pot roast I never made last year, this pork roast warms every corner of my house with such a jolly holiday scent that you'd think Christmas is here once again.

Pork and apples are a classic pair that are always meant for each other. Featuring in this recipe - second of my winter series highlighting fresh British ingredients - are English Bramley apples, a unique variety ideal for cooking as it retains a stronger, tangier flavor and gives a pleasantly buttery texture.

This recipe uses apple cider as the braising liquid (reminds me of New York's farmers markets in the winter!), imbueing the pork with acidity that tenderizes, and sweetness that balances the savoriness of the meat. Add in tart cranberries and mulling spices along with several idle hours in the oven, and there you have a wonderfully succulent pork roast that not only smells but also tastes like the holidays.

As no prior brining is necessary, this dish is incredibly simple - as well as economical and foolproof. Most affordable cuts like pork shoulder would do as slow braising breaks down the tough fibers in the meat. So if you are looking to do something slightly different from roasting a whole turkey on your next holiday, consider trading the Big Bird in for some juicy, tender Porky Pig... and be sure to serve up some crusty artisan bread to sop up all the essence!

To prepare...

1 kg, or 2 lb. fresh pork shoulder

Olive oil

3 medium onions, cut into 1/2 inch slices
1 cup unfiltered apple cider (I used spiced cider!)

2 bay leaf

1 cinnamon stick

Pinch of cloves

Pinch of whole peppercorns

For the sauce:
2 firm Bramley apples, peeled, cored, and cut into 1/2 inch slices
1 tablespoon butter
1 cup fresh cranberries (thawed if frozen)
3 tablespoons brown sugar (or to taste, optional)
A splash more of apple cider
2-3 strips of orange peel
Fresh thyme leaves, plus extra for garnishing

1. Preheat oven to 170C/325F. Season pork well with salt and pepper. Heat oil in a large, oven-proof* heavy pot over moderately high heat, brown meat on all sides, turning as needed, about 8 minutes. Set pork aside.


2. Add onions to the same pot and sauté until softened and started to turn golden, about 5 minutes. Add a pinch of salt and cook, stirring occasionally, until golden and caramelized, about 8 minutes more. Stir in cider.

*Now, if you are lucky enough to have a large oven, return pork to pot, cover pot with a tight-fitting lid, and place into the pre-heated oven.


3. Otherwise, place pork into a large casserole, pour in the cider and onions, and cover tightly with foil, pressing down firmly along the rim. Place in the oven to braise until very tender, about 2 1/2 - 3 hours. Turn pork over once halfway through the time of cooking, adding in the cinnamon stick, cloves, bay leaf, and peppercorns. 

To make the sauce...
4. When meat is nearly done in the oven, heat butter over medium heat, cook apple slices until soft and lightly golden. Remove from heat until pork is ready.

5. Remove bay leaf and transfer pork to a plate. Skim fat off the juices, then pour into the apples. Add remaining cider, 3/4 cup of the cranberries, thyme, and the orange peel. Bring to a boil until the cranberries pop and the mixture is reduced and thickened. Taste sauce, adding brown sugar if too tart. Season with more spices as you please.

6. Return pork and add the remaining cranberries to the sauce, stirring to cover meat in sauce to briefly reheat. Transfer to a serving dish or casserole and garnish with fresh thyme. Serve with a side of mash and crusty artisan bread! Bon appétit!

Recommended side: Swede and Parsnip Bake with Buttery Crumbs

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Grilled Swordfish with Mango Pineapple Passionfruit Salsa

For the last couple of weeks, Hong Kong has gone under a shroud of gloom that summoned artic precautions both in and outdoors. With my penthouse smothered in a dense, dreary fog that made it difficult to tell day from night, food photoshoots at home came to a complete halt. As the cold front finally lifted, revealing once again breezy, crisp mornings, the Penthouse Kitchen is brisk to get back on track with something sunnier than ever. Hold off on the down jackets and long johns, 'cuz we are going tropical this time!

My pantry recently overflowed with produce I lugged home from Bangkok and Singapore. Mangoes, chilies, red onions, and limes (all of which cost a fraction of what we will pay in Hong Kong) unite with the pineapple and passionfruit that I have at home, and it occurs to me that I have everything needed to create a vibrant tropical salsa that could brighten up even the gloomiest of days.

Mango Pineapple Passionfruit Salsa - sweet, refreshing, with a kick of fire!

This cool, sweet, fresh salsa, highlighted by a tang of citrus and emblazoned with a kick of heat, pairs exceptionally well with hot seafood as it provides delicious contrast to the rich flavors of the ocean. Passionfruit pulp adds an interesting crunch to the salsa. Pair this refreshing salsa with firm, meaty grilled swordfish - also known as "steak of the sea" - and you could almost picture a lazily swinging hammock and hear the splashing surf on a warm Caribbean beach.

To prepare...
2 swordfish steaks
Olive oil
Salt and freshly ground black pepper

For the salsa:
2 ripe mangoes
1 cup diced fresh pineapple
1 passionfruit, flesh scooped (optional)
1 very small red onion, minced
1 long red chili, seeded and finely diced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint 
1 lime, zested and juiced

 1. Slice off the two fleshy cheeks on either sides of the mangoes, cutting as close to the pit as possible. Score flesh into a 1/4-inch dice. Scrape fesh from mango skin with a knife and let drop into a medium bowl.

2. Combine mango with pineapple, passionfruit, red onion, chili, cilantro, lime zest and juice. mix gently and set aside.

3. Preheat grill. Rub or spray surface of fish with olive oil and season with salt and pepper. Grill, flipping once, until barely just cooked through, about 4-5 minutes. Transfer swordfish to serving plates, and top with mango salsa. Enjoy!!

Note: Try this salsa with grilled chicken, or toss in a salad with avocado and butter lettuce!

[Any thoughts or comments? I want to hear from you!

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It's a trip to the tropics with this simple, colorful combo of fruit & surf!

Classic Red Wine Sangria

As I write this entry, I am probably already tipsy. What better way to start your day than to wake up to some booze laced with your daily serving of fruits and vitamin-C? (Alright, keep moderation in mind, guys. Especially those who went to bed over booze.) Joke aside, I am ecstatic as I whip up this giant pitcher of classic Sangria because not only is it a breathtakingly glorious day out today (good weather should never be taken granted for), my long-anticipated leave is also nearing on the horizon. I may not have a travel buddy this time, so to take advantage of my week and a half off, I am considering to take up a challenge, to learn something completely new and wild - and it might just be surfing in Bali. Stay tuned for updates!

Order a glass of Sangria at a bar or restaurant, it may set you back a hefty bunch. Make it at home, and you will soon realize that this traditional Spanish favorite costs little more than the wine you choose. It requires no mixological skills - only time in the cooler to allow flavors to mingle.

Sangria is peculiarly forgiving when it comes to variations in ingredients. Add more juice or soda for a sweeter drink, go easy on the brandy, or tip in other fruits such as peaches and halved grapes. Use fresh, quality orange juice or squeeze your own, none of that concentrate crap.

People tend to think of Sangria as a summer drink, but in fact it is just as delightful any other day, at a party, weekend brunch, or a cozy candlelight dinner like tonight with close friends. One does not need a reason to celebrate with Sangria.

To prepare...

1 bottle (750 ml) red wine (I used an Australian Shiraz) 
Orange juice of two oranges, freshly squeezed (approx. 1/2 cup)
1/4 cup brandy
1 tablespoon Simple Syrup*, or more to taste (*equal parts sugar and water, heated until sugar dissolves, cooled)
1 apple, Granny Smith or Pink Lady, cored and cut into 1-inch pieces 
Orange and lemon slices
1 can of lemon-lime soda (optional)
Fresh mint sprigs

In a pitcher, combine the red wine, orange juice, brandy, simple syrup, and fruit. Stir to combine and refrigerate until drink is chilled and flavors are blended, 4 hours up to overnight. Serve over ice and garnish with sprigs of mint. Add soda if desired.

Any hour is happy hour with a pitcher of Sangria. Salud!

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Rustic Nectarine Tart

I am not gonna lie, the sheer thought of working pastry dough makes me soil my pants. Ensuring the right temperature of butter and water; the process of cutting pastry (I've tried the processor option - it was a royal bitch to clean); chilling the dough - and, finally clearing space in a tiny kitchen to roll out the dough - regardless of what they say, making pastry registers as rocket science and it intimates the hell out of me.

I had once made a pastry crust from scratch for an old-fashioned apple pie one distant Christmas. It totally rocked our Christmas stockings (forgive the gag) off. Was it worth the effort? Maybe. Will I make it again? Perhaps. But only for very special occasions.

And thus I turn to store-bought puff pastry. Though hardly the same thing, for years I have always gawked at these rolls of wonder at the frozen sections at supermarkets. They are expensive imports, no less daunting, but at least they save labor, time, and effort should all else fail. More importantly, puff pastry is an easy step into the world of pastry.

So when I came across a roll of puff pastry (unfrozen) priced at 0,99 Euro at an Italian grocery, I had no excuse but to finally face my fear head-on. Back at home, my crate of fragrant, late-summer nectarines were ripening all at once, beckoning to be briskly turned into a dessert.
Nectarine Tart, thou shalt be.

There were many personal firsts in making this tart - my first time handling puff pastry; first time slicing stone fruits - as basic as that may sound. I had every reason to be nervous. What if the pastry doesn't puff properly? What if the center becomes a soggy mush? I pored over a ton of recipes, and reminded myself that trial and error makes perfect.

Below includes some extra steps that I believe ensures to properly cook the pastry while keeping it from getting soggy in the center. Please do share with me your kitchen tips on this! No jam or preserves in this recipe (I do not like the taste of jammy tarts) - just the pure freshness of summer fruits, ever so slightly accented by honey and lemon.

To prepare... (the tart pictured above uses half of the below portion)
1 puff pastry sheet
4-5 ripe but firm nectarines, halved, pitted, and sliced 1/4 inch thick*
3 tablespoons honey
1 tablespoon lemon juice
lemon zest of one lemon
1 egg, lightly beaten
1 handful of blueberries (optional)

*Nectarine tips: After running the knife along the pit in full circle, gently twist the two sides in opposite direction until they separate. I learned the hard way...

1. Preheat oven to 180C/350F. Place baking sheet in oven to heat up.


2. Place pastry on parchment paper. Roll edge of pastry inwards to create a half inch border. Using a fork, prick dough inside the border every 1/2 inch then brush with egg wash. Transfer puff pastry onto baking sheet and bake until puffed and golden brown, 10 to 15 minutes.
 

3. Toss nectarine, honey, lemon zest and lemon juice in a bowl. Retrieve puff pastry from oven. With a fork, press the dough center to make level. Arrange nectarine in neat rows on top. Too lazy? Simply pour and spread evenly.
Optional: sprinkle raw sugar on border.


4. Bake for 20-25 minutes or until puff pastry is golden brown. Five minutes before done, sprinkle on optional blueberries. Serve with premium vanilla ice-cream or creme fraiche and forget the rest!

Indulging in a little fruity porn: my perfectly imperfect rustic nectarine tart!

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Summer Peach and Muesli Yoghurt Parfait

If you ask me what I look forward to most about summer, I would answer without a second thought - the arrival of stone fruits. Take peach as an example. These fuzzy, fragrant, fragile (alliteration!) blushing beauties are as dainty as they are sweet and juicy, so much so that I would relish every bite, every last drop of its nectar, every time.

The seasonality of these precious fruits no doubt adds to their exclusivity. As the peach season draws to a close in North America, I was resolute in carrying home a crate of peaches and nectarines from New York. With summer still blasting at its peak in Hong Kong in spite of last week's Mid-Autumn Festival, it is only fitting to celebrate the delicious fruit with a refreshing, cooling, and guilt-free dessert.

Unlike traditional parfaits using ice-cream and granola that is high in sugar and fat, I use yoghurt and Australian wholegrain rolled oats and bran muesli that comes with a medley of nutritious seeds and dried fruits. I also sprinkled in fresh ground flaxseeds and chia seeds for good measure. Call this "parfait goes healthy". Who says desserts are always bad for you?

To prepare...

1-2 peaches, sliced or cubed
Peach yoghurt, or plain yoghurt
Muesli, with any mixture of nuts and dried fruits
Ground flaxseeds
Chia seeds

Making a parfait is so simple there really is no need for a recipe. Pile on the juicy peach, muesli, seeds, and yoghurt in alternating layers. The result is a work of wonder that is simply irresistable on hot summer days... and perfect for breakfast (it will keep you full and kicking till lunch time)!

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Prosciutto e Melone

Salty and Sweet; like ice and fire. One simply cannot deny a certain inherent sex appeal that oozes from the timeless pairing of these two elementary binary opposites in our sense of taste. Prosciutto e melone - the classic Italian antipasto - is a case in point. The saltiness of dry-cured ham accentuates the sweetness from a perfectly ripe, juicy cantaloupe. It's like taking a dip in a hot spring followed by a plunge into an icy pool. Sexy, simple, and self-explanatory.

(Above) Cured meat galore at a Milanese deli

While a Prada handbag or a Bottega Veneta wallet may top many people's wish list when visiting Milan, peculiar items such as handmade ravioli, buffalo mozzarella and marinated olives somehow creep shamelessly onto my agenda. And with no less passion than those who score a Prada at a bargain, I'd rave about my parmesan cheese. Retail therapy does not discriminate, does it?

I was in Milan recently, it is a requisite to stop by the deli for some freshly shaved prosciutto. After poring over the cured ham and salame galore, I'd say to the deli man - perfecting my Italiano accent - "cento grammi di prosciutto di Parma, per favore". Acknowledging, the man picks up the ham, heads to the slicer and shortly after produces a packet of neatly arranged prosciutto.

Depositing a ripe melon in my grocery bag, grabbing a freshly baked foccacia and a cappucino (so inexpensive in Italy) on my way out (and perhaps a scoop or two of gelato), and I am the happiest boy on earth.

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