Sweet as a sunny Saturday

Saturday mornings are a special time for me.  Waking up an hour later than usual, having poached eggs on toast for breakfast, heading into town early for a cup of tea before Pilates, then going food shopping.  The rest of the day is usually spent reading and relaxing, and, of course, cooking.  Saturday is the day for desert, for my cup of coffee of the week, for forgetting the week just gone (and what a week that was….see my last post about poor Charlie the cat).

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A morning cup of Indian Spiced Chai tea from Fine and Dandy at Ekor

This morning, we awoke to news about the attack in Stockholm.  Relieved to see all our friends and family were safe, it was nevertheless a shock and not a good start to the day. It was a time to count our blessings, to enjoy some autumn sunshine after the dreadful weather of last week, to enjoy some tea, buy some good food for the week ahead, and of course, indulge in desert.

With the fruit bowl still pretty full from last week, it was time to use up an apple, two pears and  some plums and make a fruit cobbler.  You can use any fruit for this, ones that you think will marry well together.  I cooked my fruit first with a good spoon of cinnamon.

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Fruit of the season

Preheat the oven to 180C. Pour cooked fruit into an ovenproof dish.

For the topping:

  • 100g self-raising flour
  • 50g butter
  • 50g golden caster sugar
  • 1 egg, beaten with 4 tablespoons buttermilk

Rub the cold butter into the flour until the mixture resembles fine bread crumbs, just as if you are making scones. Add the sugar, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and dot randomly over the fruit. Bake in the oven for 30 minutes until golden brown. Serve with whatever you like – ice cream goes well as the hot/cold thing always works.

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The fruit

Note: a cobbler is something else here in New Zealand, resembling more of a clafoutis type dish from what I have seen.  This is the American/British interpretation of a cobbler.

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Ready to eat…almost…before the ice-cream

You can find Thistles and Kiwis on Facebook, and also on Instagram @blog678.  As for Twitter….am totally inactive these days.

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