Seasons' eatingsHome » Blog » Rebekah White » Seasons' eatings
We've got an exclusive illustrated recipe from a gorgeous Kiwi calendar for you! Plus, your chance to snap up one of these beauties for 2014
Seasons' Eatings is a clever calendar you can use long after the year's done! Each month illustrates the fruit and veggies that are in season, and each month also includes a recipe using this produce. Once the year is over, simply rip off the perforated date section and you have a handy seasonal guide and cookbook.
Made in New Zealand, Seasons' Eatings is created by indie designer Colleen Pugh of Dear Colleen, plus accomplished home cook Bronwyn Mason.
Colleen and Bronwyn are running a PledgeMe campaign to raise funds for this multi-usable calendar. Check out the PledgeMe page to find out more – calendars are just $30 each, or choose from some of the other goodies on offer!
We have an exclusive recipe to share with you from Seasons' Eatings ...
The inscrutable tamarillo, fragrant and acidic, sweet and savoury, is unexpectedly versatile. It's matched here with a roll-call of favourite dessert textures – syrupy, crisp, chewy, creamy, soft – for a simple but decadent dish.
Change the proportions of yoghurt and cream to suit your taste, or ditch one or the other altogether. If you have any leftover, try the cooked tamarillo with porridge or muesli the next day.
Time: 35 minutes
- 3 ripe tamarillos (choose fruit with black stems)
- 1/3 cup brown sugar
- 1 1/4 cups cream
- 1/3 cup light Greek-style yoghurt
- 50g raw honeycomb
- 4 brandy snap baskets
Preheat the oven to 190 degrees C. Cut tamarillos in half through the stem ends, and place in a small oven dish or cake tin, cut side up.
Pat enough brown sugar firmly onto each tamarillo half to cover the cut surface. Bake until a syrup begins to form at the bottom of the dish and the tamarillos start to puff up, about 14 minutes. Remove from the oven and leave to cool.
While waiting for the syrup to cool, pour the cream into a mixing bowl and whip until light peaks form. Fold in the yoghurt. Cut the comb honey into pea-sized pieces with a sharp knife. Remove tamarillo skins and discard, then mash and stir the fruit and syrup with a fork, breaking up the pulp as much as possible, and stirring in any undissolved sugar.
Spoon the cream mixture and tamarillo into brandy snap baskets in alternate layers, dotting the honey pieces throughout as you go. Serve immediately.