Getting ready to serve breakfast, feta and herb muffins.
The Turkish idiom “bundan iyisi Şam’da kayısı” (literally, the only thing better than this is an apricot in Damascus) means “it doesn’t get any better than this” and used when something is the very best it can be; like a delicious apricot from Damascus. (Wikipedia)
And it really doesn’t get any better than this, a full day of cooking, and I haven’t even thought of astarting my family’s dinner yet (it’s a boneless leg of pork that I am going to roast with a new blackcurrent basting – pics in due course *wink*). I’ve been catering for crew on a film shoot and my day started early. While I got my Thai soup (part of the crew’s lunch) going on the stove, I started out on Tandy’s challenge to bake using dried fruit as an ingredient.
I started out on the challenge determined to use Turkish apricots, which my husband loves, and prunes. Pastry is my least-accomplished skill, so this was a double challenge. A threefold challenge actually, I had to get a custard that was just right and would set properly; given that my fruit had been soaking overnight, so it would hold a lot of moisture. At 5am I took the pastry shell out of the oven and breathed a sigh of relief.
The fruit went into the shell with the custard poured over and off it went, into the oven.
While it baked, I set to making 5L of fruit salad, part of the crew’s breakfast.
At 8.30, I dropped off the breakfast at the photographic studio and went to the bakery to buy French loaves.
10am: Back in my kitchen, I made fillings for the loaves: Tuna and cream cheese; Mozzarella, tomato and mixed greens; and chicken cacciatore. With these nicely wrapped up, I went back to tending the soup. At 10.30 I stopped for a cup of coffee and a slice of my fruit pie, which I had topped with whipped cream.
Verdict: This pie is absolutely sublime; the sweetness of the custard and cream is offset by the tartness of the apricots. I love it and it will be a regular from now on.
Midday: I made an enormous salad to got with the crew’s lunch; it had more than 30 ingredients, so I am not going to list them. Off I went to deliver and set up the self-service.
2pm, in the kitchen once again … time to get started on the crew’s afternoon tea. Vanilla, strawberry and cream cake. Haven’t decided yet what their savoury will be …
Cake out of the oven and half-dressed.
Ah, there … she looks far more decent with her dress on.
Another coffee break and a little time to do this blog. Oh, and I’d better get that pork roast into the marinade …