Flaugnarde aux poires et à la noix de coco (Pear and coconut flognarde)

To test out my newly aquired Pyrex flan dish, I made this coconut pear flaugnarde. 

Pear and coconut flognarde

Banana silver dollar pancakes

I wasn't going to observe Shrove Tuesday but I thought Husband might miss it, so I made a stack of silver dollar pancakes after dinner as dessert. These pancakes are simple to prepare, requiring just two main ingredients and a couple of pantry staples. And they are fluffy and delicious!

Stack of banana silver dollar pancakes, layered with dried coconut flakes, topped with maple syrup, pecan, walnuts

Matcha pistachio cupcakes

I attended a chanoyu (茶の湯 or Japanese tea ceremony) a couple of weeks ago at House of Tea. While not a lover of ceremonial preparations and presentations per se, I have been interested in matcha and its culinary application for some time now. 

Last November, I made a loaf of matcha pistachio bread (recipe and pictures to follow). It was quite a success. This time, adapting a recipe from Wheat Belly 30-Minute (Or Less!) Cookbook, I made a batch of matcha pistachio cupcakes complete with frosting, which Husband helped to pipe! 

Matcha pistachio cupakes

One-Minute Bread

From the Wheat-Free Market recipe.

Ingredients

makes 2 slices

¼ C Wheat-Free Market All-Purpose Baking Mix Scant 
⅛ tsp of salt 
1-½ tbsp ghee, expeller pressed coconut oil or extra light olive oil (Using butter will create air pockets in the bread from the small water content)
1-½ tbsp water 
1 large egg

Instructions

1. In a small bowl blend the baking mix, salt, oil, water and egg.
2. Pour the batter into a 5 inch microwave safe square or sandwich shaped container. Tap the container on the counter to ensure the batter is spread out evenly. 
3. Microwave for 60-90 seconds (microwave ovens may vary) or until the center is done. 
4. Once bread is cooked, invert onto cooling rack and allow to cool at least 2-3 minutes before using a serrated knife to split the bread into 2 slices. 
5. Make sandwich as you like it with warm bread or allow the bread to cool. Consider using smoked turkey breast or turkey leftovers; lettuce; sliced avocado; bacon.

Pan seared duck with cranberry sauce

Duck is quite possibly my favourite meat (so much so that I put it on my wedding menu as a main course). I made a beautiful dinner tonight with duck breast fillets from Silver Hill.

Pan seared duck with cranberry orange coconut sauce, served with trio of pepper torta and sautéed  broccolini

Trio of pepper torta

Wanting something vegetarian for dinner tonight and to use up the bell peppers that had been sitting in the fridge for a few days, I made a trio of pepper torta (like the Spanish tortilla but sans the patatas).

Slice of trio of pepper torta

Shrimp and egg fried rice 蝦仁蛋炒飯

I've been flat out with work and life in general for the last couple of weeks. In addition to meeting the usual deadlines and finalising the paperwork for a new job, I was also studying for my RIAM Grade VIII violin exams, which included practical and aural/theory. The practical parts included three pieces and scales and arpeggios. I had the pieces ready shortly after I made up my mind to sit the exams in early March but I really had to scramble to get ready for the aural/theory. In the end, I think it went well.

The downside of being so busy was that I had no time to go grocery shopping. It was fine for a while as I had loaded up on meats when I last visited the butcher's, but for the last 3-4 days, I was hanging by a thread and had to be creative. Last night the fridge was practically empty. Luckily I still had some shrimp and garden peas in the freezer. I made a quick trip to the supermarket and picked up a tin of sweetcorn and a few stalks of spring onions, and voilà, shrimp and egg fried rice for dinner!

Shrimp & egg fried rice