Tag Archive: kumquat


Say Goodbye…

Sinemage Corella pear and kumquat

I know what you may think: Pear again !
Well, I eat a lot of them. First because I like them, their taste, shape, colour and texture and secondly because they are simply good for the digestion.

On Wednesday, officially the first day of Spring, the weather was beautiful, I enjoyed a lunch outside with Paprika and basked in the sun almost all the afternoon.
Yesterday it was totally another story: Pouring rain and wind… So the only thing that came in my mind was a comforting crumble to use those pears and kumquats.

No innovation here. Just the pleasure of eating something sweet and warm. A way to say goodbye to winter and its comforting food.

This time, I’ve done the crumble in a different way I’m used to. First, I stewed pear and kumquat slices in a skillet over a low fire with honey and when everything was very soft, I scooped it in little ramekins and topped with a generous crust of rolled oat and almond meal and baked for 15 minutes.
I liked this combination, kumquat gave a nice flavor and is not overpowering the mildness of the pear.
Simply comfort.

Sinemage Pear & Kumquat Crumble

Pear and Kumquat Crumble
Makes 2

3-4 pears cut in fine wedges
3 kumquats finely sliced + 1 kumquat zest finely chopped
2 tbsp liquid honey + 1 tsp honey
50g rolled oat
50g almond meal or almonds finely chopped
1 tsp chia gel or 1 tsp unsalted butter

In a skillet lightly greased and over low fire, lay pear wedges and top them with kumquat slices and pour over 2 tablespoons of honey. Cover and let it simmer for 20-30 minutes until pears are very soft. Take off the lid and cook further to let the juice get syrupy. Preheat oven to 190°C. In a bowl, mix together almond meal, rolled oat, kumquat zest, the teaspoon of honey and chia gel or butter to make a grainy texture. Scoop pear and kumquat slices in ramekins and top them with crumble mixture. Bake for 15 minutes or until nicely golden. Remove from the oven and wait to cool a little bit before serving.

La suite en français…

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Tout Doucement

Sinemage Kumquat flavored Madeleines

Thank you for your patience and your supportive words, they really cheered me up.

For now, I can’t say everything is fine, but it’s slowly getting better: at least, I sleep every night (!) However, the diet remains very restrictive.

So, you may wonder what are those madeleines doing here ?
Well, that’s the first time, I blog about something I didn’t experience -or shall I say taste- myself…

Sinemage Kumquat platter

I bought those lovely kumquat at the farmers market and they were patiently waiting on the kitchen counter for days already… And obviously they needed to be used.
I’ve never had kumquat before and because I was unsure I’m allowed to eat them I didn’t taste this time. But Paprika did.
After the first bite, he winced and confirmed that’s very sour but with a nice aroma.
And I could smell indeed their fresh and pleasant fragrance while I was finely chopping the zest to flavour the madeleines.

Although I had as much pleasure and fun as usually to bake, it was strange and a little bit frustrating not to enjoy and share this little treat with my dear one.
But Paprika assured me the madeleines were good…

Sinemage Kumquat and madeleines

Kumquat Madeleines (Makes about 12)

2 eggs
100g sugar
5-6 kumquats, zest finely chopped and their juice.
110g flour
3/4 tsp bicarbonate of soda
80g unsalted butter

In a small sauce pan over a small fire, gently melt butter. Then, drop in kumquat zest, add juice, stir and let it cool.
In a bowl whisk eggs and sugar until pale and foamy. Fold in flour and bicarbonate and mix. Add melted butter with kumquat zest and juice and mix well to combine. Cover the bowl and place the batter in the fridge for one hour. Preheat oven at 220°C. Remove the batter from the fridge, scoop it in the madeleine pan -greased if not in silicone- and bake for 4 minutes. Then lower at 200°C and bake for 8 more minutes or until nicely golden. Remove from the pan and let them cool on a wire rack.

Recipe submitted for:

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