Small Tomatoes in Fruit Paste

Ingredients:

• 1 kg small cherry tomatoes
• 500g caster sugar
• 100ml red wine vinegar
• 1 cinnamon stick
• 2 star anise
• 2 strips of lemon zest

Directions:

1. Cut a small cross into the bottom of each tomato.
2. Bring a pot of water to the boil and blanch the tomatoes for 30 seconds before draining and peeling.
3. In a medium-sized saucepan, combine the sugar, vinegar, cinnamon stick, star anise, and lemon zest along with 200ml of water.
4. Cook over medium heat, stirring until the sugar has dissolved. Then, increase the heat and bring the mix to a boil for 1-2 minutes until it thickens slightly.
5. Add the peeled tomatoes and reduce the heat to a simmer. Cook for 45 minutes until the tomatoes are soft and the syrup has thickened to a jam-like consistency.
6. Remove the cinnamon stick, star anise, and lemon zest and leave to cool before serving.

Verdict:

This dish is a perfect combination of sweet and savory flavors. The soft, juicy tomatoes perfectly complement the tangy and slightly spicy paste. It can be served as a side dish or on top of a slice of crusty bread as an appetizer.

Serving Suggestions:

– Serve as a side dish for roasted meats or fish.
– Use as a topping for bruschetta or crostini.
– Add to a cheese board for a sweet and savory addition.

Custard

Ingredients:

• 6 egg yolks
• 3/4 cup sugar
• 2 tbsp cornstarch
• Pinch of salt
• 2 cups whole milk
• 1 tsp vanilla extract

Directions:

1. In a medium-sized bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined.
2. In a medium-sized saucepan, heat the milk over low heat until it is hot but not boiling.
3. Slowly pour the hot milk into the egg mixture, whisking continuously until thoroughly combined.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon until the custard has thickened enough to coat the back of the spoon.
5. Remove from heat and stir in the vanilla extract.
6. Transfer the custard to a bowl and let it cool to room temperature. Serve immediately or cover with plastic wrap and refrigerate for up to 2 days.

Verdict:

This custard recipe is silky and delicious. It is perfect to enjoy on its own or as a component in other dessert recipes.

Serving Suggestions:

– Serve with fresh berries or a fruit sauce.
– Use as a filling for pies, tarts, or cakes.
– Top with whipped cream and chocolate shavings for a decadent dessert.