So this was my third month of being a Foodie Penpal. I send a box. I receive a box. Said box is full of delicious things. Everyone is a winner. If you want to win like that too, then go and have a shufty at RockSalt’s Sign Up Page.
This month I was paired with Jess to send to and Rhian to receive from. You will be able to read all about what I sent Jess here. (I won’t give any secrets away, oh no!)
Rhian sent me a fantastic package that was pretty generous. So spoiled am I! Her internet presences can be found here, but really you should follow her twitter @rhiandaniel – there’s a lot of good goings-on there.
Here you can see my lovely card with macaroons on at the top left, then clockwise: a packet of Zoo pasta (actually amazing – I can’t wait to eat through the jungle), some handmade cinnamon and coconut macaroons (more later), TWO BARS OF WELSH CHOCOLATE (one dark, one caramel), a recipe book all about iced things (more later toooooo) and finally a packet of Rooibos tea (just because I’d said I like the loose leaf stuff, fancy pants that I am). What a haul. I can’t think of a better advert for foodie penpals than this.
The pasta, I’m waiting to eat because I really want to share it with my partner’s 6 year old son – we’ll going to make a well amazing cheesey sauce to go with it. Lions love cheese. Just like Shaggy loves haslet.
The chocoalte was very delicious. I took the caramel one away with me to my course at Dilston Physic Garden and nommed it to keep my brain cells going on a massively busy couple of days. The dark is delicious, but I’m saving it to make some delicious something with – maybe dark chocolate fudge? Really nice chocolate deserves to be shown off.
The Rooibos tea, I will confess, had my heart fall a bit. Not because it wasn’t a really thoughtful and kind thing to send, but because I forgot to say I don’t really like the stuff on the times I’ve tried it. However, I’m not going to let my pre-conceptions rule my life like that. In fact this rooibos is pretty nice and has very little of that metallic aftertaste I associate with the tea. I think it’ll make a really nice iced tea (maybe the weather will hold enough for a nice jubilee/commonwealth iced tea).
The macaroons turned out to have several lives in them. A flagrant rebel, I put the tea and the macaroons in separate houses (consolidating at the moment) so couldn’t follow Rhian’s suggestion of having them together. Instead I put the macaroons in my handbag *intending* to eat them very soon. By the time they swam to the top of my handbag again, I thought “uh oh I am an ungrateful selfishperson”. Yet, the miracle of Rhian’s baking meant they were still pretty moist and flavorsome. So I apologise, but also thank you Rhian. I’ve enjoyed them in some different ways. One was to crunch one up and add it to my post-netball smoothie:I also crumbled another one on the top of my fudge flavoured ice-cream. Cinnamon and coconut both go well with fudge and ice-cream, so a macaroon of both was bound to be awesome. It was. I felt a bit of a culinary genius. You don’t need to be Nigella and make hot chocolate sauce on a whim. Just crumble a biscuit. (Though these macaroons were a lot more than biscuits.)
Then to the recipe book. I love books. I really love recipe books*. I really love cold things. I under-use my ice-cream maker. What a perfect choice. I’d said to Rhian that I’d enjoyed getting a recipe in my previous packages, so would like one if it was possible from her. A book full of them is indeed inspirational. Lots of ideas for fruity lollies, sorbets, granitas and a host of other iced things. The recipe that caught my eye the most was ‘Watermelon Granita’. It caught my eye because I’d just bought a watermelon from the market and when I got it home and cut it open, well, it had lost it’s bite, but wasn’t manky. Spongy watermelon isn’t what you want.
So I took inspiration from the recipe (I say that because I’ve left the recipe book at my other house and can’t remember it all).
What I did was use my juicer to juice the flesh of the watermelon. If you’re familiar with juicers, you have a pulp compartment and the jug comes out a spout into a jug. After the juicing of my medium sized watermelon, I noticed that the pulp part clearly had a lot of juice in it too. I scooped the pulp into the middle of a clean tea towel and squeezed the rest of the juice out. I think I probably had close to 2 pints of juice.
Then I heated 200ml of water with 150g caster sugar until the sugar was all dissolved. I let this cool down while I grated the zest of a lime to the watermelon and then added the juice of that same lime. The sugar syrup was cool by now, so I swished it in with my watermelon/lime juice. Then I plugged my ice cream maker in and churned it til it was like a slushy that you get at the cinema.
Here my watermelon syrup is churning silkily. I am aware that it sounds like I have all of the kitchen kit. To be fair I do. If you don’t, you can I am sure get the same result by mashing the watermelon and squeezing it all through a tea-towel. The to freeze, put it in a tupperware and keep taking it out and stirring it with a fork. Granita is I think meant to be a bit chunky, a bit crystalline.
I had to try some and it was GOOD. Much more limey than I had anticipated. I don’t think I need to buy a brightly coloured Slush Puppy again. I even caught the last of the sun in the garden. And inspiration struck once more:
I hope growing watermelon seeds inside a watermelon isn’t some sort of fruitarian cannibalism. I do think its a natural plant pot. Maybe even looks a bit stylish? Eat your heart out Chelsea, Beeston is where the cutting-edge gardening is happening. Just you wait til you see my entirely imagainary rockery.
With my muses flowing, I began to make another iced thing. This time a ‘Chilli and Lime Sorbet’, but I had to go to work, so the syrup is growing some muscles in our fridge to be churned tomorrow:
That is some sugar, some lime, some chilli and some honey, waiting to be churned with more lime juice. Tingly tastebud ahoy!
To close, thank you very much for my package Rhian. Little did I know when I opened it that I would be led to ruminations over cannibal watermelons. I did know (pretty much as soon as I saw Rhian’s name on the list) that she’d send a lovely thoughtful parcel, and she totally came up trumps.
Thanks Rhian, Thanks RockSalt.
*If you’d like to participate in a cookbook swap – go to SoupTuesday!