MasterChef is in fact the only show on television we can all agree on. Sure, it's a little hyped up and it grates on my nerves when the presenters try to eek out a dramatic story about the failure to correctly stuff a zucchini flower or pip a cherry. But if you pay attention to the cooking only then there is fun to be had - later that week when we try out the recipes.
Last weekend we made Pizza from scratch. Unlike the 1 hour allocated to MasterChef contestants it took two hours to prepare the pizza dough; and really, it could've done with another hour or so to prove. However, the result was DELICIOUS. I am now the proud owner of two terracotta tiles (cost: $2.20 each from Bunnings) on which we baked said pizzas - with a hygienic layer of baking paper just.in.case.of.I'm.not.sure.what.
Last weekend we were invited to one of those early dinners you have with friends who also have kids with the idea that you get home early, but still fail to get home before 10pm.
Anyway, I said I would bring Creme Brulee because I've been hankering to buy a blowtorch and finally I had the excuse to buy one. I should point out here that I had never made creme brulee before.
Here, courtesy of iPhone is the result.
Last weekend we made Pizza from scratch. Unlike the 1 hour allocated to MasterChef contestants it took two hours to prepare the pizza dough; and really, it could've done with another hour or so to prove. However, the result was DELICIOUS. I am now the proud owner of two terracotta tiles (cost: $2.20 each from Bunnings) on which we baked said pizzas - with a hygienic layer of baking paper just.in.case.of.I'm.not.sure.what.
Last weekend we were invited to one of those early dinners you have with friends who also have kids with the idea that you get home early, but still fail to get home before 10pm.
Anyway, I said I would bring Creme Brulee because I've been hankering to buy a blowtorch and finally I had the excuse to buy one. I should point out here that I had never made creme brulee before.
Here, courtesy of iPhone is the result.
The MasterChef recipe is excellent but don't believe the cooking time of 40 minutes. I had mine in the oven for about 55minutes and even after three hours in the fridge to set it was still only slightly thicker than thickened cream.
I've read online that the recipe needs about 1 1/2 hours in the oven. But still, it was YUM and the best part of course was using the blowtorch to caramelise the sugar. Everyone wanted a turn. I went with George's recommendation of a double crust of toffee which was well worth it.
But I couldn't settle for just one dessert. I needed a backup plan in case the Creme Brulee was a disaster. So I made Matt Moran's Frangipane Tart from the Masterclass on Friday night.
Above is Matt's styled version.
And here is mine, lovingly placed on Tupperware. In a fit of food pretentiousness I attempted to place a quenelle of cream on each plate which resulted in much giggling (from children) and scoffing (from adults). All was, however, delicious.
And unlike the creme brulee this recipe worked just.as.advertised.
But I couldn't settle for just one dessert. I needed a backup plan in case the Creme Brulee was a disaster. So I made Matt Moran's Frangipane Tart from the Masterclass on Friday night.
And here is mine, lovingly placed on Tupperware. In a fit of food pretentiousness I attempted to place a quenelle of cream on each plate which resulted in much giggling (from children) and scoffing (from adults). All was, however, delicious.
And unlike the creme brulee this recipe worked just.as.advertised.
14 comments:
I love a creme brulee, set or not set. One of my all time favourite recipes.
The frangipane tart looks great too. Was it just me or did Matt keep pronouncing it frangipani, as in the flower?
You are a dessert queen, I am very impressed. We haven't really got into Masterchef this year, too hard when I work 3 nights a week.
LOVE frangipane tart.
Yum to all of it.
I have resisted buying a blowtorch (too, too tempting to have one in the kitchen arsenal), but may have to give in.
I don't know about you, but I reckon Matt's got his quenelle at a dodgy angle, composition wise.
Yours looks much more appealing and satisfying, though that could be because it is b-i-g-g-e-r!
Ooh, that Frangipane tart looks amazing, I am planning to make it this weekend, now tell me, did you use fresh fruit? Do you think frozen might work or shall I just pick one berry variety and make it fresh?
I used fresh berries. Matt tells me (via the medium of television) that frozen doesn't work due to too much moisture.
Damn, most jealous. I have only just started watching it (completely by accident). Saw the tart being made and thought "I wonder if I can do that"?
YUM! You rock!
I want to come over to your place for dinner! Yummy. That frangipane tart.... delicious LOOKING. It must have tasted even better.
Saved away on recorder, we still have the masterclass from last year's season of Masterchef where they made that chocolate mousse cake which had eight different layers. The Poolboy is determined to try it out. I wish he'd just make the damn thing already so i can delete it.
Creme brulee and frangipane seems much more achievable. And yours look delicious.
Once, many years ago, I remember doing the top of a creme brulee with a paint stripper heat gun.
Gosh. Wow! You really know how to make a girl hungry!
You've inspired me to try my hand at the tart tartin tonight. I've gone all out and even carried the laptop to the kitchen. We'll know in 30 minutes if I could have been a contender or not....
I am the MASTERCHEF! Yes!!! Arrooooooooooo!!!
I am slobbering over my keyboard at the sight of that amazing tart. Nice blowtorch work there, very masaterful!
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