Grilled apricots with custard
Photo by Babiche Martens.
Add a pinch of turmeric and no more, or your custard will become bright yellow. I used oat milk, but almond or soy are also great. The less-watery milks make for a creamier texture. A sneaky extra dash of maple is allowed if you have a sweet tooth.
Ingredients
Directions
To make the custard, combine the cornflour and water with a pinch of turmeric. Heat the milk in a medium sized pot until just boiling. Stir through the cornflour mixture until the custard is smooth and has thickened. Add the maple and vanilla to taste.
Annabel Langbein: Celebrate stonefruit with three nectarine recipes
15 Jan, 2021 05:00 PM
6 minutes to read
Grilled Nectarines with Ricotta and Prosciutto. Photo / Annabel Langbein Media
By: Annabel Langbein For lovers of fresh fruit, this has to be the best time of year. The parade of stonefruit (known collectively as summer fruit), which starts before Christmas with the first cherries and apricots, is now in full swing.
A flood of glorious peaches, nectarines and plums is upon us, joining later-season varieties of cherries and apricots. (Cherry varieties like Staccato and apricots like Trevatt and Cluthalate continue to ripen right through to late February.)
Riverland producers face financial hit from Christmas fruit fly outbreak
ThuThursday 24
DecDecember 2020 at 1:04am
A fruit fly outbreak has been declared in Renmark West after larvae were found in apricots on December 22.
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There are fears an outbreak of Queensland fruit fly in South Australia could be devastating for the horticulture industry, with some growers unable to move stone fruit during their harvest period.
Key points:
Quarantine rules mean producers are unable to move fruit during their harvest period
The public are being reminded not to bring fruit into SA or the Riverland
Fruit fly larvae were found in a backyard apricot tree in Renmark West on Tuesday, leading to Primary Industries Minister David Basham declaring an outbreak yesterday.
michal: yes. anthony: oh man, that s good. i just had this incredibly delicious meal, completely oblivious to the fact that it s entirely vegetarian. if any of the vegetarian restaurants in new york served food that tasted anywhere near this i would be, i would actually yotam: go there. anthony: well, i mean i m i d consider it. and this? michal: fresh zucchini with mint. yotam: and apricots. the little sweet apricots we have. anthony: now, all of this food is really intensely delicious. are you hopeful? michal: of course, i have my children. you need to see them. jakob: i respect her religion. she respect my religion and my family. and together we can build something. for our kids, our future country. that s what we think and that s what we give the message for our customers. yotam: part of the attraction of this restaurant, the fact that it actually manages to do what not so many chefs try to do
jakob: just michal, jewish. only jewish here. yotam: michal is the only jewish in the village. anthony: and this? yotam: that s another zucchini that s been grilled, and then we use the dried yogurt so that s the sauce. so it s that intense kind of goaty flavor. very typical for palestinian cooking, right? michal: yes. anthony: oh man, that s good. i just had this incredibly delicious meal, completely oblivious to the fact that it s entirely vegetarian. if any of the vegetarian restaurants in new york served food that tasted anywhere near this i would be, i would actually yotam: go there. anthony: well, i mean i m i d consider it. and this? michal: fresh zucchini with mint. yotam: and apricots. the little sweet apricots we had. anthony: now, all of this food is really intensely delicious. are you hopeful? michal: of course, i have my