Diary of an Adventure

Harbour Town Adventures

Amazing that it’s been four years since we opened the studio on Thesen Harbour Town.
First light. Fabulous cycle through the Forest and up Homtini pass. Legs struggling to turn the pedals on the steep, rough sections. Shoulder complaining at the abuse. Shaking hands not the best for a finger painter
Etosha. Cobalt Blue and Burnt Sienna grey mixture to soften the edges of the animals that felt as they were shouting from the canvas with the darker Ultramarine Blue and Burnt Umber grey. 
Striving for the balance between a line that says so much and detail that kills it.
The perfect end to a summer’s day. Walk and play on the beach with Prince and Ricco before a sunset picnic high up on the Brenton cliffs overlooking the sea. Didn’t expect the mozzies to be out hunting!
I never knew that the best way to store tubes of oil paint in not with the caps up not is it with the tubes on their side. The best way to store artists oil paint is with the caps downward. This way the linseed oil can rise to the top and when you open the tube you get the pigment you need, without the extra liquid. I have some sorting to do!
Thanksgiving dinner at the Worroll’s. Made a diabetic-sensitive chocolate remoulade, with blueberry and thyme juice. 

bûche de Noël


CHOCOLATE YULE LOG

AUTHOR: ANGELA COLEBY


INGREDIENTS

SPONGE

  • 6 eggs separated
  • 1/3 cup 38g coconut flour
  • ½ cup 107g erythritol (or sugar substitute)
  • 1/3 cup 28g cocoa powder, unsweetened
  • ½ teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

FILLING

  • ½ cup 60g heavy/whipped cream, (whipped into stiff peaks)
  • 2 tablespoons cranberry chia jamoptional

TOPPING

  • 4 oz 112g butter unsalted, softened
  • ¼ cup erythritol or sugar substitute
  • 6 oz 168g cream cheese, softened
  • ¼ cup 22g cocoa powder, unsweetened

INSTRUCTIONS

  1. Preheat the oven to 180C/350F degrees.
  2. Grease and line a long rectangle baking tin with parchment paper. My tin is about 8 inches by 12 inches.
  3. Whisk the egg whites until stiff.
  4. In another bowl whisk the egg yolks and erythritol together.
  5. Add the remaining cake ingredients to the egg yolk mixture and combine well.
  6. Fold in the egg whites to the cake mixture.
  7. Spoon into the baking tin and smooth evenly.
  8. Bake for 20 minutes until firm.
  9. Remove from the oven and place a piece of parchment paper over the cake whilst still warm (be careful not to burn yourself!).
  10. Remove the cake from the tin, keeping the parchment paper on the bottom of the tin so that the cake has parchment paper either side of it.
  11. Gently roll the cake from the smaller edge into a swiss roll shape. This will make it easier to unroll and fill later.
  12. Set aside to cool.
  13. Once the cake is cool, gently unroll the cake from the parchment paper and spread with the cranberry chia jam. Add an even layer of the whipped cream.
  14. Gently roll the cake back into the swiss roll shape.
  15. Place in the fridge for at least 30 minutes to help keep its shape.
  16. Make the topping by blending the butter and cream cheese together until smooth.
  17. Add the erythritol and cocoa powder and beat until smooth and blended.
  18. Smoother the topping all over the cake.
  19. Keep in the fridge to firm up the topping.
  20. Eat and enjoy!

RECIPE NOTES

Makes 8 slices

Nutritional Info per slice: 272 Calories, 24g Fat, 8g Protein, 9.6g Total Carbs, 4.3g Fibre, 5.3g Net Carbs

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Diary of an Adventure

Harbour Town Adventures

‘Etosha Study’

Oil on canvas 45cmx25cm

Greenish, white clay of the ‘Great White Place’. Pale-golden colour of the grasslands against blue skies. The green-grey from Cobalt Blue and burnt Seinna, mixed with Cerulean Blue. The white-grey a mixture of Ultramarine Blue and Burnt Umber. Also the grey mixture I used for the elephant.

Chef Hirsch crafted (another) fabulous dinner. Avo, pea, mint with smoked salmon, blue cheese crème fraîche and capers. Followed by ‘moqueca’, a Brazilian fish stew, served with spinach-cauli noodles and crusty bread for the delicious ‘soup’. Which I did manage to mess down my shirt and trousers. Something I couldn’t even blame on diabetic ‘shakes’, as my sugar levels weren’t totally crazy. Fryers Cove Pinot Noir served with the moqueca.

Owls hooting before dawn. Seagulls screeching in alarm. Gentle rain for my morning jog up the Welbedaght hills. Coucal’s calling encouragement from the bushes

Rump skewers with Smokey béarnaise sauce. Simple. Deliciousness. A green salad of gem-lettuce, avo, parmesan shavings and pine nuts. Added crunchiness. Perfect.

Orthopedic Surgeon happy with how the bones in my clavicle are healing. A complication with a bursa on my elbow that needed draining and is now trapped in a compression sock for three weeks. The cortisone injection a tad painful. Messing with my blood sugars.


Moqueca (Brazilian fish stew)


INGREDIENTS

1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes

1/3 cup (80ml) lime juice

1/4 cup (60ml) olive oil

1 red onion, thinly sliced

1 green capsicum, thinly sliced

1 red capsicum, thinly sliced

3 garlic cloves, finely chopped

2 short red chillies, finely chopped

2 cups (500ml) fish stock

400g can chopped tomatoes

270ml can coconut milk

1 tablespoon virgin coconut oil (see note)

6 large green prawns, peeled (tails intact), deveined

Coriander leaves, to serve

Spinach-cauli noodles, to serve

METHOD

Step 1
Place fish in a large ceramic dish and toss with 2 tablespoons lime juice and 1 teaspoon sea salt. Chill for 30 minutes to marinate.

Step 2
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes or until softened.

Step 3
Add capsicum, garlic and chilli, then cook, stirring occasionally, for a further 5 minutes or until capsicum is softened.

Step 4
Stir in stock, tomatoes, coconut milk and coconut oil. Bring to the boil, then reduce heat to medium and cook for 20-25 minutes until slightly reduced.

Step 5
Add prawns, fish and marinating juices, then cook for a further 8-10 minutes until the seafood is just cooked. Stir in the remaining 2 tablespoons lime juice and season to taste.

https://www.taste.c

Diary of an Adventure

Harbour Town Adventures

‘View to the Heads’ 20cmx20cm

It’s been awhile since I did the 30 paintings in 30 days challenge. Normally a calendar month thing, a middle of the month start doesn’t seem to be too out of place. The focus, the popular 20cmx20cm canvases, which have my fingers in weird contortions. However, I’m happy to let each day dictate what gets painted.

While my visit to Mossel Bay, and the gardens of Protea and Cape Sugarbirds provided the initial inspiration, I’m going to try to produce a series of black and white paintings that mimic charcoal sketches, with hints of colour. The works of Michèle Nigrini my reference point.

Fun movie outing that included a surprisingly good salad lunch at Mugg&Bean, of all places. The glass of wine was generous, and the helping enormous. The movie, ‘Fiela se Kind’, slow and achingly beautiful.

Spinach and Ricotta gnocchi. Diabetic-friendly, and tasty on their own, Scrumptious with a bolognaise sauce. If not what a traditional Italian would associate with gnocchi.

Spinach and Ricotta Gnocchi

Ingredients

2 cups Spinach cooked

1 cup Ricotta cheese

2 Egg yolks beaten

6 tablespoons Parmesan cheese grated

1/2 teaspoon Nutmeg

1/2 teaspoon Salt

1/2 teaspoon Black pepper

Instructions

Preheat the oven to 180C/350F degrees.

Cut the stems off the spinach and cook in a large pan of boiling water for 1 minute. Remove and plunge into a large bowl of ice water to stop the cooking.

Drain the spinach leaves well, and squeeze out any excess water. Chop the leaves very fine.

Put the spinach, Ricotta,Parmesan cheese, egg yolks and seasoning into a bowl. Mix well.

Shape the mixture into balls about the size of walnuts. Or make them gnocchi shaped.

Lightly butter a casserole dish and place the gnocchi in it.

Bake for about 20 minutes.

Serve with your sauce of choice.

Diary of an Adventure

Harbour Town Adventure

Decided I wanted to do a companion painting for the Irises and Foxgloves. A square format, so not a traditional diptych. A tad concerned that the square canvas i was able to get is a tad small.

Unexpectedly the painting of the nature garden in Montagu that has been in our kitchen for years is off to its new home in Port Elizabeth.

From the ‘Plate’ cooking book, a lemongrass, sesame oil, chili, soya sauce and spring onion marinade for rump steak. Amazingly, I found all the bits amongst the various shops in our small town. Cooked over a hot fire, the flavours were subtle and delicious.

Suddenly. It’s my birthday. Incredible that 365 days have past. The wind howling, with a few spatters of rain that make the fire, and a glass of red-wine, that tad special. Of course my sister and Dad Sterley are no longer with us.

Carpets and rugs, filled with magical stories of Afghanistan. The rich madder red vibrancy of the rug from the carpet bazaar in Angoy, on the Tajikistan border. Delicate silks from Turkistan weavers. The luxurious pile of the sheep wool carpet from the market in our Kabul compound. That magical prayer-rug (that I’m sure I paid too much for) from our favorite carpet shop in Shahre-naw, Kabul. This while surrounded by my paintings from that incredible time.

From my diary …

Today the world is white! Snow is falling and this part of the world is beautiful.

Landing in Kabul through thinning cloud produced a landscape of brown and white. Snow drifts piled against buildings uniform in their drabness of the city much larger than I expected. It has some 2 million residents, 30 000 taxi’s, 200 000 cars and zillions of bicycles! Twisted aircraft wreckage lines the runway and it was with some apprehension that I stood in line to confront the fierce olive fatigued immigration officials. Certainly I did not expect the smile that greeted my announcement that I had no Visa, nor the friendliness of the driver that brought me here to my home for the next while.

The Great Masud road leaves the airport, a double lane highway along which you rocket at speeds constrained only by the fearlessness of the driver. Lanes don’t exist and where necessary the other side of the road becomes additional lanes. On one side, a single row of shops in various state of ruin run alongside the road with cultivated fields behind them. The other side has more elaborate structures long abandoned by groups such as Hoechst. There are obvious signs of repair with beautiful stone walls, interspersed with high security compounds. Unexpected colour from massive brightly painted trucks. Works of art in this mono chromatic landscape, laden with goods from Pakistan, Uzbekistan and Iran.

The UNOPS offices are in a run down apartment block. Inside, they have been renovated providing comfort enough when the electricity is working, but outside they look appalling. There is a new compound being built, the first phase of which will be ready for occupation in a few weeks. This will not include me as I take up responsibility for the rehabilitation of the University woman’s residence building. Well, that’s today’s story! From this table I can see children skating on the ice, and a few hardy people are flying kites. A landmark I was told I would find here.

The UNDP guest house (where I will stay this week) is a massive house, built on four levels with marble floors, chandeliers, a sweeping staircase and décor that jars my every sense. My room is comfortable, too hot with the heater and freezing without it, but there is a common lounge and dining room looking out to the garden.

Diary of an Adventure

Harbour Town Adventures

Builders, and my shoulder being out of action, turned the patio garden into a sad, neglected, forlorn bunch of pots. Water pond cleaned out. Jasmine balls pruned into shape. Old plants replaced with new herbs. Transformed.

Rowing Boat

Acrylic on canvas 20cmx20cm

In the studio, a canvas for the larger painting of irises and foxgloves. A peach colour underpainting of Indian Yellow and Quinacrine Rose, with touches of Permanent Carmine, in bold sweeps. The blue of the Iris flowers seemingly beyond grasp. In my box of magic paints, Indigo Blue. (Van Dyk Ferrario No. 57) and Mineral Violet Deep (No 47) that touch of inspiration. For the foxgloves, I used a mixture of Alizarin Crimson (Winsor&Newton Artists) and Violet Rose Madder (Ferrario No 48)

Some dishes are surprisingly tasty. Certainly, the Yotam Ottolenghi Eggplant, Lamb and Yogurt Casserole is one such meal. ‘ … noisy yet peaceful, lip-smacking yet warm, simple yet daring.’ The flavours, definitely moreish. Particularly on a chilly evening, with the wind still howling. The heavily wooded Chardonnay from Constantia Uitsig a much better food companion than the young red I had.

With the sunrise, first 10km run after the collar-bone surgery. Nothing too crazy.

Yotam Ottolenghi Eggplant, Lamb and Yogurt Casserole

Yield: 4 to 6 servings

Total time: 2 hours

For the eggplant and lamb mixture:

2 or 3 eggplants (aubergines) (about 1 1/2 pounds/680 grams), cut into 1-inch/3-centimeter cubes

1 pound/450 grams ground lamb (lamb mince)

1 medium onion, halved and thinly sliced

1/2 cup/15 grams fresh oregano leaves, roughly chopped

1/3 cup/80 milliliters olive oil

1/4 cup/65 grams tomato paste

6 garlic cloves, thinly sliced

1 tablespoon ground cinnamon

2 teaspoons ground allspice

1/2 teaspoon red-pepper flakes

Kosher salt and black pepper

1 (14-ounce/400-gram) can whole, peeled plum tomatoes with their juices

3 cups/700 milliliters chicken stock

1/3 cup/20 grams roughly chopped flat-leaf parsley

For the topping:

2 cups/450 grams plain Greek yogurt

3 large egg yolks

1 1/2 tablespoons all-purpose (plain) flour

2 garlic cloves, minced

2 lightly packed cups/70 grams finely grated Parmesan

1 cup/100 grams roughly crumbled feta

Scant 1/3 cup/40 grams pine nuts

2 packed tablespoons roughly chopped flat-leaf parsley

1/4 teaspoon red-pepper flakes

1. Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius.

2. Add the eggplant, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1 3/4 teaspoons salt and a good grind of pepper to a 10-by-13-inch/26-by-34-centimeter (or similar) roasting pan (tin) and mix well to combine. Bake until the mixture is well browned, stirring twice throughout and breaking apart the meat with a spoon, 30 to 35 minutes.

3. Remove from the oven and continue to break apart the meat very well (don’t worry if you break apart some of the eggplant, too). Add the canned tomatoes with their juices, lightly crushing the tomatoes by hand. Stir in the chicken stock and parsley then return to the oven and bake for another 35 minutes, stirring twice throughout, until the sauce is thick and rich and the eggplant is very soft. Remove from the oven and turn the oven temperature up to 475 degrees Fahrenheit/250 degrees Celsius.

4. While the casserole is in the oven, prepare the topping: Whisk together the yogurt, yolks, flour, garlic and half the Parmesan with 1/4 teaspoon salt and a good grind of pepper. Once ready, spoon the yogurt mixture over the lamb and eggplant, gently spreading to cover. Top evenly with the remaining Parmesan, feta, pine nuts, parsley and red-pepper flakes.

5. Bake until golden and bubbling, 15 to 20 minutes. Let cool for about 15 minutes before serving.

And to Drink …

This variation on moussaka calls for a lively red wine that won’t be drowned out by the dish’s assertive flavors. Why not a Greek red, like a xinomavro, if it’s not made in too oaky and tannic a style? Limniona is a rare red grape that’s been resurrected; from a producer like Zafeirakis, it would be ideal. You could try a Montepulciano d’Abruzzo from the Adriatic coast of Italy, or a frappato or Cerasuolo di Vittoria from Sicily. If you happen to have an older Château Musar around, from the Bekaa Valley of Lebanon, this may be an ideal time to serve it. Or, if you want to be bold, why not try one of the new wave of retsinas, Greece’s traditional white infused with pine resin?

Diary of an Adventure

Harbour Town Adventure

‘At the Norval’ Oil on Canvas 90cmx60cm. A moment at the Collector’s Focus: Nudes in the Sanlam Art Collection’ at the Norval Foundation.

‘….a refined elegant woman appreciating the gallery’s exhibition on the eastern wall. She must have looked at the main frame ….and asked if she was in that scene somehow….. somewhere.. lost in motion for a moment …’

The depiction of the work taken from Irma Stern’s ‘Sleeping Nude’, wasn’t part of the collection. However, I wanted the simplicity, and lines of the painting to increase the focus on the woman in her yellow dress. Didn’t manage the lighter, sketching style of painting I had in my head, making it a tad busy in places.

Marathon day. Harbour Town crazy busy with the registration of over 7000 athletes. Studio, amongst the building site, it’s own chaos.

Sensational flavours from the kitchen of Chef Hirsh. A chorizo and fish soup starter, before grilled lamb ribs with sliced cucumber and a yogurt and mint sauce. Grilled lamb with sweet potatoes done two ways and a green salad. Terry made her chocolate mouse. A cheese board with that last glass of wine. A magnum of ‘06 De Toren Fusion V from Craig’s cellar, scrumptious.

Bruised ribs and back muscles eased to the point that I was able to get down on the floor to finish the last bits on the Rhino Commission, which was greatly admired by the large numbers of people here for the Knysna Oyster Festival.

Wasn’t expecting the Orthopods diagnosis of another six weeks of my arm immobilized and three months for recovery. Properly smashed collar bone and almost ancient bones needIng time to settle

https://www.foodsunearthed.co.uk/recipe/fish-soup-chorizo/

SOLD

‘Storm Tossed’ Acrylic on canvas 20cmx20cm

Diary of an Adventure

Harbour Town Adventures

‘At the Norval’ Oil on Canvas 90cmx60cm. A moment at the Collector’s Focus: Nudes in the Sanlam Art Collection’ at the Norval Foundation.

‘….a refined elegant woman appreciating the gallery’s exhibition on the eastern wall. She must have looked at the main frame ….and asked if she was in that scene somehow….. somewhere.. lost in motion for a moment …’

The depiction of the work taken from Irma Stern’s ‘Sleeping Nude’, wasn’t part of the collection. However, I wanted the simplicity, and lines of the painting to increase the focus on the woman in her yellow dress. Didn’t manage the lighter, sketching style of painting I had in my head, making it a tad busy in places.

Marathon day. Harbour Town crazy busy with the registration of over 7000 athletes. Studio, amongst the building site, it’s own chaos.

Sensational flavours from the kitchen of Chef Hirsh. A chorizo and fish soup starter, before grilled lamb ribs with sliced cucumber and a yogurt and mint sauce. Grilled lamb with sweet potatoes done two ways and a green salad. Terry made her chocolate mouse. A cheese board with that last glass of wine. A magnum of ‘06 De Toren Fusion V from Craig’s cellar, scrumptious.

Bruised ribs and back muscles eased to the point that I was able to get down on the floor to finish the last bits on the Rhino Commission, which was greatly admired by the large numbers of people here for the Knysna Oyster Festival.

Wasn’t expecting the Orthopods diagnosis of another six weeks of my arm immobilized and three months for recovery. Properly smashed collar bone and almost ancient bones needIng time to settle

https://www.foodsunearthed.co.uk/recipe/fish-soup-chorizo/

SOLD

‘Storm Tossed’

Acrylic on canvas 20cmx20cm

Diary of an Adventure

Harbour Town Adventures

‘Surfers in the sky’

Oil on canvas 60cmx90vm

Delicate, quick strokes, ethereal, sensitive. My painting for the Sanlam Portrait submission. An emotional journey.

The estuary is still, a reflecting pond for the lights of the town as evening settles into the mist that promises another warm autumn day.

A last glass of Shiraz rescued, while the dishwasher hums. The collection of empty wine bottles consigned to the recycling bag.

Camembert, wrapped in prosciutto, a runny ooze of delicious. Bacon wrapped chicken, with a green salad and roasted tomatoes, a simple dinner with friends that bubbled with joy and laughter. The Lourensford Viognier, definitely the wine pairing star.

Our tranquil world hurtled into the chaos of screaming engines, burning rubber and testosterone. Race weekend, with the Simola Hill Climb.

A haute-cuisine afternoon, where the art of each dish, with its selected wine was a counterfoil for the exquisite art and the light changing across the estuary. Special moments of sumptuousness.

PROSCIUTTO-WRAPPED BAKED CAMEMBERT

Suggested 250g Camembert: Use either Dalewood Wineland Chefs Camembert™ or a Dalewood Traditional Camembert 250g

Ingredients:

6 fresh sage leaves

1 large 250g Camembert

6 large slices prosciutto

12 slices French bread stick (baguette), toasted

Method:

Preheat oven to 180°C.

Line a baking tray with non-stick baking paper.

Arrange 3 sage leaves on top of the Camembert. Place 3 slices of prosciutto over the sage.

Carefully turn the Camembert over and fold in the ends of the prosciutto slices to enclose.

Repeat with the remaining sage and prosciutto to completely enclose the Camembert.

Place the Camembert on the lined tray.

Bake for 15 minutes or until the prosciutto is crisp and the Camembert is soft.

Transfer to a serving platter and serve with the bread.

www.taste.c

Diary of an Adventure

Harbour Town Adventure

Fishing

Oil on canvas 20cmx20cm

Painting of Peter ‘Come Along’ received a Special Recognition Award for ‘Outstanding Art’ at the LST 2019 Figurative Online Exhibition. Amongst the top 15 paintings chosen from 845 entries, from 35 countries.

This is the fifth year in a row that my portraits have received international recognition.

Baked cheesy brinjals, from the latest Taste magazine, must be the most flavoursome brinjal dish imaginable. The fire adds smokiness that transforms the bitter flavours of brinjals, while the cheese filling adds pure deliciousness. Didn’t manage to get the grilled colour on the cheese from the Kamado Jan, and might need to get one of those flame torch things.

Painting of the dueling elephants at Ruha sold and heading to its new home in Ireland. A painting that was originally damaged on the trip back from Tanzania, and one that highlighted the tension of being in Tanzania. Incredible scenery and an impossible work environment. Only a couple of the paintings from that period still available. Another trip needed?

Police here for the break into the studio. Our security guys with CCTV footage identifying the alleged thief. A tad more vigilance needed on my part.

In the novel I’m reading, Stromboli were mentioned. According to google, it’s an Italian-American dish that can have all manner of fillings rolled into a rectangle of pizza dough. Using the mozzarella diabetic base, I did the broccoli as well as a ham and broccoli version. Couldn’t find Provolone so the cheese balance wasn’t quiet correct, but still delicious.

After a few requests recently to package paintings that weren’t my work for shipping, I’m putting together a Professional Painting Packaging Service for both local and international destinations. While styrofoam is recommended as additional protection for the paintings, I’m searching for an environmentally friendly alternative.

Broccoli & Cheese Stromboli

Makes one 12-inch stuffed roll; serves 4-6
From Pizza by Brigit Binns

salt

1 1/2 cups (3 oz) broccoli florets

2/3 cup whole-milk ricotta cheese

2 oz sliced provolone cheese, torn into small pieces

2 tablespoons coarsely chopped fresh basil leaves

1 ball thin-crust pizza dough (recipe follows), at room temperature

all-purpose flour for dusting

salt & freshly ground black pepper

olive oil for brushing

coarse sea salt for sprinkling

Place a pizza stone on a rack in the lower third of the oven and preheat to 400 F. Let the pan stone heat for 45-60 minutes.

Fill a saucepan with one inch of water and bring to a simmer. Place broccoli in a mesh strainer or steamer basket and place over the simmering water, not letting the broccoli touch the water. Cover and steam for 5-7 minutes until crisp tender. Remove strainer or basket from saucepan and let cool. Coarsely chop the broccoli and set aside. In a large bowl combine the ricotta, provolone, and basil. Mix well.

Place a large sheet of parchment paper on a pizza peel or large rimless baking sheet and place the ball of dough in the center. Dust the top of the dough with flour and, using a rolling pin, roll out to a 9-by-12-inch rectangle of even thickness. If the dough springs back, let it rest, uncovered, for a few minutes then continue. This video by Peter Reinhart demonstrates how to shape pizza dough for stromboli. Cover the dough rectangle with a clean kitchen towel and let rise for 10 minutes.

With the long side of the dough facing you, spread the cheese mixture evenly over the dough, leaving a 1-inch border uncovered on all sides. Scatter the broccoli evenly over the cheese and season generously with salt and pepper. Starting with the long edge nearest you, gently roll up the dough, lightly compressing the filling. Crimp firmly to seal, but avoid pressing down too hard. Turn the stuffed roll seam side down, cover with a clean kitchen towel, and let rise for 5 minutes. Brush the roll lightly with olive oil, cut a few small steam vents in the top, and sprinkle with coarse sea salt. Carefully slide the roll-topped parchment onto the hot pizza stone. Bake until golden brown, about 25 minutes.

Using the pizza peel or a rimless baking sheet, remove the stromboli from the oven and transfer to a cutting board. Let the stromboli stand for 15 minutes then use a serrated knife to slice it crosswise into rounds.

https://www.handletheheat.com/brocco

Diary of an Adventure

Harbour Town Adventures

‘Cornflower’

Oil on canvas 76cmx102cm

A grey of Cobalt Blue and Burnt Sienna, lightened with Zinc White and then mixed with French Ultramarine Blue for the cornflower colour. The striking architectural forms of the leaves, Green Oxide with the grey and white against the Magenta Grey background colour of the painting.

I used a different technique to keep the petals from becoming heavy blocks of paint, wiping the paint from the canvas with tissues. A tad messy.

After far too long nursing my troublesome Achilles , a run to East Head. Fabulous. Grumpy with my throat closing and a head full of cold.

The mozzarella ‘pastry’ proving versatile for a chocolate French tart crust, as well as an upside down tomato tart. The tarte-au-chocolate, simply scrumptious. Although diabetic-sensitive, seriously good French food, even in small portions.

Opening of the new Philemon Hlungwani exhibition at Knysna Fine Art underwhelming, which made me take a harder look at my paintings. While his craftsmanship has improved over the years, from the raw, hostile charcoal marks on paper, to assured, crafted works, everything looks the same. Same subject. Same technique. Still unique and instantly recognisable, it’s less honest and more contrived. To please the market?

TARTE AU CHOCOLAT

Chocolate Tart, a crisp buttery tart shell made with the mozzarella cheese ‘pastry’, filled with a velvety-smooth dark chocolate ganache.

Ingredients

For the base

170 grams grated mozzarella cheese

1 tbsp butter

½ cup fine almond flour

¼ cup coconut flour

1 tsp baking powder

¼ tsp salt

1 large egg

Ganache filling

225 grams (8 ounces) bittersweet chocolate, finely chopped

2/3 cup (160 grams) heavy cream

2 large egg yolks, at room temperature

2 tablespoons (30 grams; 1 ounce) unsalted butter, at room temperature

½ moist, plump vanilla bean, split lengthwise

For the crust

· Preheat the oven to 375°F (190°C).

· In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be stirred together. Remove from heat and add almond flour, coconut flour, baking powder, and salt.

· Add the egg and stir everything together until a cohesive dough forms. Use a rubber spatula to really knead it up against the sides of the pan. It may still contain some streaks of cheese.

· Transfer to the prepared pan and knead a few more times until uniform. If your dough is very sticky, work in another tablespoon or two of almond flour. Cover the dough with another piece of parchment and roll out to a 12-inch (30 cm) circle.

· Line the pie dish with parchment paper underneath the crust to keep it from sticking.

· Cooking time for the crust 7-10minutes.

· Rest in the fridge overnight if possible.

For the filling and assembly

· Place the finely chopped chocolate in a heat-resistant bowl and set it aside.

· Ensure that the butter is soft but not oily and set it aside in a small bowl. If necessary, work it with a spatula or the back of a spoon to soften it some more.

· In a small bowl beat 1 tablespoon of the heavy cream with the egg yolks until the mixture is just smooth.

· Place the rest of the cream into a saucepan along with the split vanilla bean and bring to a boil. Remove the vanilla bean and pour the hot cream over the chocolate pieces. Let sit for 30 seconds. Using a whisk, delicately blend the cream into the chocolate. Allow the mixture to cool for another minute or so. Add the egg yolks, followed by the butter.

· Pour the mixture into the baked tart shell. Jiggle the crust lightly to even out the filling and leave on counter until mixture is set. This should take around 20 minutes. Alternatively, you can place the tart in the refrigerator for no longer than 20 minutes, then keep it at room temperature after it has set.

· Serve the chocolate tart at room temperature. If you plan to serve it the next day, store it overnight in the refrigerator and remember to let it stand at room temperature for two hours before serving.

.

https://www.thespruceeats.com/chocolate-tart-recipe-1375153