Category Archives: Pastries

Gazelle’s Horns and Fiesta Friday: a party with a sugary snowstorm

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Out of your forehead branch and lyre climb,
and all your features pass in simile, through
the songs of love whose words, as light as rose-
petals…

The Gazelle, Rainer Maria Rilke

The party starts at ten to three.
On the second floor, room twenty two
two co-hosts who had come down from Crewe were wondering just what to wear,
to the shindig going on down there.
They collided, both decided to put on Dame Edna frocks,
this was not a ‘do’ for cassocks or for smocks.

Fiesta, a SG travesty, with apologies to John Edward Smallshaw

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This pastry is pretty, graceful, messy (if you add a snow of icing sugar as I did). Its names (for the variations of this pastry), in English, Arabic, French, are exotic, pretty, alluring: gazelle’s ankles, gazelle’s horns, kaab el ghazal, tcharek el ariane, tcharek el mssaker, cornes de gazelle.

I saw one variation of this pastry on Linda’s blog, La Petite Paniere, and it went to the top of the baking list. Almonds, orange blossom water, vanilla, cinnamon, and more orange blossom water, can you smell the gorgeous smells?

I used a different recipe from the NYT archives, because it used far less butter in the pastry and avoided a late-night dash to the shop (and here’s a butter-less version). The NYT recipe probably produced a pastry that is less melt-in-your-mouth than Linda’s butter-ful one. Instead, the pastry was shattering-crisp, and scatters icing sugar in all directions when you bite into one.

Messy, and fun, especially at work with colleagues trying to protect silk blouses and ties from the sugary snow storm.

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And a sugary snow storm always makes a party better, yes? That is why, as your Fiesta Friday host this week, I’m bringing a few trays of these pastries to crank up the party vibe a notch. If you haven’t been to a Fiesta yet, please do! It’s a lovely bunch of peeps that bring tantalising food, drinks, DIY, sausages, Harry Potter theme park photos, and lots of bloggy love.

Your co-host Margot and I, we’ve even dressed up for this party. Because the only thing better than a sugary snowstorm is a sugary snowstorm on fancy costume. Right my possums (and gazelles)? Ps, don’t you think Dame Edna’s glasses look a little bit like gazelle’s horns? Coincidence? I think not!

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An imagined pie, lost splendours and a Sicilian timballo (macaroni pie)

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Update: recipe added!!

Recently, work has been intense, crazy-good-intense, plus I have been cooking for friends: lingering, laughing, food-laden, wine-tinted dinners where people meet old friends and make new ones. All of which means I’m catching up on the blogosphere this weekend.

The good thing about cooking for a bunch of friendly guinea pigs friends is that I can foist “out there” dishes on them. And unlike a family Christmas lunch, I run less risk of offending the mother-in-law-of-cousin-in-law.

Dishes like a macaroni pie from the novel The Leopard (Il Gattopardo), by Giuseppe Tomasi di Lampedusa.

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Like the Triumph of Gluttony, the idea of the pie has haunted my imagination since I read the book years ago:

“When three lackeys in green, gold and powder entered, each holding a great silver dish containing a towering macaroni pie, only four of the twenty at table avoided showing pleased surprise.

Good manners apart, though, the aspect of those monumental dishes of macaroni was worthy of the quivers of admiration they evoked. The burnished gold of the crusts, the fragrance of the sugar and cinnamon they exuded, were but preludes to the delights released from the interior when the knife broke the crust; first came a spice-laden haze, then chicken livers, hard boiled eggs, sliced ham, chicken and truffles in masses of piping hot, glistening macaroni to which the meat juice gave an exquisite hue of suede.”

Yes, another dish from a book, another Sicilian recipe. Must be something in the water there.

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Mo’ fabulous mango tarts

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It’s Angie’s Fiesta Friday, and Saturday is the Mardi Gras parade – a time of unicorns and sequins and more colour than you can poke a rainbow at. A bank here has decked out some ATMs to become GAYTMs, including this Village People wannabe:

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(Speaking of ATMs, just read about a bitcoin ATM in Singapore. Them crazy kids in Singapore.)

I was on my way to Angie’s fiesta with a platter of mango tartlets. Wanting to be mo’ fabulous, the mango tartlets tried this:

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I managed to convince them that, while they looked great, giving party goers a hairy mouthful is not the way to foodie stardom.

So they went back to being plain ol’ mango tarts. And I’m wearing the mo instead (kinda itchy…want to sneeze…how do guys do this??)

So mo’ve over people (geddit??), the fabulous tartlets are in town.

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This is just to say, I have eaten the savoury plum tart

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We are not romantic people, Mr Gander and I. You will not find a bunch of roses on my desk on a certain February morning (dark chocolate is a totally different matter).

Yet, we buy each other little gifts any time of the year. We hold hands in the street. We laugh at each other’s silliness, but are also considerate, even sweet.

Maybe the first sentence should be, we are not conventionally romantic, pink hearts and teddy bears kind of people. Instead it is the kind of affection that goes ‘to the level of every day’s / Most quiet need, by sun and candle-light.’ (Elizabeth Barrett Browning)

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Which brings me to this savour plum tart. It won’t leave you in a sugar coma. It is savoury, creamy, the caramelised onions setting off sweetness from the plum slices and the crispy tart shell – all of which makes the tart well worth savouring slowly.

It is equally graceful with warm caramelised onions and plums, or at room temperature when the slivers of basil comes to the fore. You will want to come back to this again.

Kind of like a good relationship – right?

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When cheese pastry meets pineapple jam meets dumplings

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14 February is a super-happy day. It’s the 15th day of the Chinese new year (based on the lunar calendar), and Valentines day. It’s an all-red, all-pink, all-red lantern and tanyuan, all-roses, teddy bears and glitter, kind of day.

Even though it’s way past midnight here, so I’ve kind of missed the boat, this post is for the 15th day of the Chinese new year and Valentine’s Day and Angie’s Fiesta Friday.

Last year, I cooked a CNY feast for, oh, lots of people. It involved, among many, many other things, Beggars Chicken: whole chicken stuffed with savoury delicacies and covered in a clay shell and baked. It was epic.

This year, reeling from Christmas, New Year’s Eve, Australia Day, etcetc, we had a quiet Chinese new year’s eve dinner. To make up for that, I’ve been inventing silly names for everyday dishes. Like Lucky Fortune Golden Dragon bolognese, or Year of the Golden Pig shakshuka (Year of the Golden Pig was 2007, it’s still Mr Gander’s favourite-named year).

It was during this mad, faux-festive period that the cheese pastry pineapple jam dumpling was born.

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