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sweetgastronomy.com_Pear+PecanTart

Pear & Pecan Tart

August 17, 2014

sweetgastronomy.com_ThePatch
sweetgastronomy.com_ThePatch

Today the temperature dropped to the coolest it's been in last four years; Sydney is well and truly in the midst of winter. Although there is still plenty of sunshine around, produce from the veggie patch has slowed, producing only a few purple cauliflowers and baby radishes. No luck on the broccoli crop, it having gone to seed. At least the local bee colony has benefited, collecting pollen from it's bright yellow flowers. 

The cooler nights have me craving richer, creamer chocolate desserts and a pear and pecan tart certainly fits the brief. Incorporating a chocolate mousse filling, caramelised pears and roasted pecans all incased in a crumbly chocolate short crust. Served with a butterscotch sauce, or a scoop of vanilla bean ice-cream, or even a pot of crème anglaise. Chocolate, fruit and nut; a classic combo to please the tastebuds during the cooler months.

I first made this tart for a friends gathering on a Sunday afternoon, opting for a more structured looking tart where you need to rest the dough a couple of times before adding the fruit filling and then baking. But you can easily whip one of these up just like a rustic galette. It's just as tasty, but much quicker to make and in my opinion, they look just as good as a more structured version...now someone pass me the butterscotch! 

Bon Appétit 


sweetgastronomy.com_Pear+PecanTart

sweetgastronomy.com_Pear+PecanTart
sweetgastronomy.com_Pear+PecanTart

sweetgastronomy.com_Pear+PecanTart

sweetgastronomy.com_ThePatch
sweetgastronomy.com_ThePatch

sweetgastronomy.com_Pear+PecanTart
In Chocolate, Tarts, Warm desserts, The Patch Tags Pear, Chocolate, Tart, Winter
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sweetgastronomy.com_CocoaLinguine

Cocoa Linguine with Berry Balsamic Sauce

June 21, 2014

I recently visited one of my favourite foodie places, east side of the bridge. Every time I visit, I find new ingredients to cook with or food products to try. This time was no exception, finding cocoa linguine! There's no doubt I love a savoury pasta dish, but never have I tried the chocolate variety. Needless to say, I was intrigued and a packet found it's way into my shopping basket. 

I am sure there are lots of chocolate pasta recipes to be found, so I've devised a recipe below for a balsamic berry sauce, perfect for serving alongside chocolate pasta as a dessert. You could easily add a rich chocolate or caramel sauce instead, but I think the berries are a lighter fruity alternative. Serve straight onto cooked pasta, or it would work just as well over a panna cotta, vanilla ice cream or even crepes.   

Bon Appétit 

Poaching berries in balsamic vinegar and sugar.

Poaching berries in balsamic vinegar and sugar.

sweetgastronomy.com_CocoaLinguine

sweetgastronomy.com_CocoaLinguine
sweetgastronomy.com_CocoaLinguine

sweetgastronomy.com_CocoaLinguine
sweetgastronomy.com_BerryBalsamicSauce
sweetgastronomy.com_CocoaLinguine
In Desserts, Warm desserts Tags Chocolate, Pasta, Dessert, Strawberry, Blackberry, Balsamic Sauce
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sweetgastronomy.com_QuinceCrumble

Quince Crumble Pots

May 18, 2014

Sometimes you just need to escape the hustle and bustle of the city and cruise the open road, leaving your daily routine far behind in the rear view mirror. With that in mind, a few weekends ago we made our way out to Orange, in the NSW countryside to check out Orange Food Week; an annual festival of all things foodie in the region. Activities on the agenda were a spot of wine tasting, a stop at a farm for some fruit picking and a masterclass on cider making. Plus we squeezed in a few lunch and dinners in between; our weekend was looking full and so were our bellies! 

With no oranges insight, there were plenty of apples, figs and the unusual looking quince. A fruit I knew of but hadn't tried before, nor did I have any idea how to cook one. On our last morning there, we had a breaky degustation at the B&B where we had stayed. The first course consisted of quince that had been poached, becoming a deep peachy colour, served with a custard like pudding. Quince taste like a mix between an apple and a pear and consist of a hard flesh making them uneatable until poached or baked. As they ripen in late autumn, they were popping up all over the place during our trip, at road side stalls and at the local farmers market. 

With the cooler weather on it's way, I have come up with a great way to give quince a try; poached and baked with a nutty crumble on top, served with a pot of crème anglaise. See recipe below and a few snaps from our country sojourn too.

Bon Appétit 


Philip Shaw winery 

Philip Shaw winery 

sweetgastronomy.com_Orange
sweetgastronomy.com_Orange
sweetgastronomy.com_Orange

sweetgastronomy.com_QuinceCrumble
Quinice-2.jpg
sweetgastronomy.com_Orange
Quince
Poach quince in a mix of sugar and spices

Poach quince in a mix of sugar and spices


sweetgastronomy.com_QuinceCrumble
Dice quince and place in ramekins

Dice quince and place in ramekins


Learning the difference between cider apple varieties -    Small Acres Cyder

Learning the difference between cider apple varieties - Small Acres Cyder

Making the pulp -   Small Acres Cyder

Making the pulp -  Small Acres Cyder

Pressing the pulp -    Small Acres Cyder

Pressing the pulp -  Small Acres Cyder


sweetgastronomy.com_QuinceCrumble
sweetgastronomy.com_QuinceCrumble
Recipe_QuinceCrumblePots
sweetgastronomy.com_QuinceCrumble
Quince_Crumble-1-2.jpg

sweetgastronomy.com_Orange

Pink Lady® Food Photographer of the Year 2014

The winners have been announced for this years Pink Lady Food Photographer of the Year awards and was lucky enough to be announced as a finalist and highly commended in the Food Blogger category. I'm taking that as coming 4th ;) Check out the gallery of finalists here.

In Countryside, Warm desserts, Orange Food Week Tags Quince, Orange, Crumble, crème anglaise
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