Tag Archives: easy quince recipe

‘I ate a whole 200 gram block of chocolate last night,” my friend told me recently, shaking her head.

I laughed and then sympathised with her. Like my friend and many women, I’m an emotional eater. Forget about wearing my heart on my sleeve – I wear my feelings on my hips.

Stressed out from too many converging deadlines and not enough sleep? Why, hello midnight snack of spicy two-minute noodles!

Arguing with my mother again? No, I did not have relations with that whole piece of cheese.

Confused and upset by a guy? Just hand me the chocolate, OK?

Don’t misunderstand me. I love food and have an extremely healthy relationship with it for the most part: I don’t diet and I wouldn’t know how many calories were in something if my life depended on it. I exercise regularly and generally make sure I look after myself very well.

But when I’m stressed food is the first thing I reach for. As a coping mechanism it seems relatively benign compared to some of the things I could be reaching for but it’s still not a habit I like.

This is a list of things I have eaten standing next to the fridge or pantry or while seated in my car after a trip to the grocery store:

• salami;
• chocolate;
• smoked salmon;
• chocolate;
• cheese;
• chocolate;
• pork scratchings (crackling); and
• chocolate.

Looking over this list, it’s pretty clear that I like chowing down on salty and fatty things when I’m stressed. What can I say? I never met a smoked or preserved meat or fish product I didn’t like. And none of these products are bad per se; they’re certainly not the healthiest foods around but they’re fine eaten as part of a balanced diet.

However, when it comes to my chocolate addition I blame my mother: while she was pregnant with me she ate a family-sized block of Cadbury Dairy Milk every single day. Do you know how much chocolate that is? I was like a crack baby only with chocolate-coated veins.

Perhaps I need to somehow reset my brain and taste buds to favour healthy food while I’m stressed. Wouldn’t it be great if I naturally gravitated towards fresh fruits, kale and quinoa when tense? I have a friend who once ate fruit and nothing but fruit for a few months and he says he’s never felt better.

The problem is that I don’t want to be good and healthy when I’m stressed: I want to be naughty and defiant because it makes me feel fleetingly satisfied and therefore less stressed before the self-loathing kicks in. Plus, if I decide I won’t eat a particular food group it immediately becomes all I can think about.

In any case, I am good most of the time. Honestly. So maybe the act of emotional eating is actually a a way of letting of steam, in a culinary sense. Perhaps we should actually embrace our inner emotional eater instead of vilifying him or her?

I’d love to spend more time pondering this but it’s late at night and I have at least another 45 minutes of work ahead of me so I’m off to raid the pantry. Ahem. Just keep that last thought between you and me, OK?

Quince Crumble

There are few things more comforting and sweetly satisfying in life than a homely crumble. You make it with whatever fruit you have lying around before dinner, whack it in the oven and it’s ready by the time you’ve finished eating. I love making crumbles with apples, pears, berries, peaches and rhubarb. But quinces are in season at the moment and the smell of roasting quinces is so wickedly ambrosial I couldn’t resist buying some.

I’d be more than happy to bury my sorrows in a bowl of Quince Crumble any night of the week: this is food to soothe your soul, satisfy your belly and lift your spirits.

INGREDIENTS

• 5 quinces
• 2 cups water
• 3/4 cup brown sugar
• 1 teaspoon vanilla bean extract
• 75 grams butter
• 75 grams brown sugar
• 1 cup wholemeal flour
• 1 teaspoon baking powder

METHOD

1. Preheat oven to 180 degrees Celsius.
2. Peel, core and quarter quinces and then slice each quarter into three slices.
3. Arrange quinces in a suitable ovenproof dish in three layers.
4. Pour over water so that it mostly covers the quinces and sprinkle over vanilla. Bake in oven for 2 hours, turning over slices mid way so none burn.
5. To make crumble, blitz butter, sugar, flour and baking powder in a processor until it resembles a fine crumb.
6. Sprinkle over cooked quinces and then bake for 25 minutes or until crumble is toasted and crunchy.
7. Serve with cream or vanilla ice cream.

NOTE

1. Serves 4 people or 1 person nursing a broken heart.
2. You could substitute 8-10 apples for the quinces but why would you want to? OK, if you really can’t find quinces you can use an apple like Granny Smith. In that case, don’t worry about baking the apples for the 2 hours – just bake the apples with the crumble for 25-30 minutes.

More dessert recipes

• Sponge Cake with Berries and Cherries
• Rosewater, Cardamon and Pistachio Bundt Cake
• Strawberry and Rhubarb Upside Down Cake
• Raspberry Pomegranate Layered Pavlova
• Sponge Cake with Berries and Cherries
• Passionfruit Sago Puddings

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A few days ago the kids and I got caught in a heavy shower as we went for a walk and scooter ride along the beach foreshore. As we hurried back to the car, my three year old fell over and hurt his knee so I carried him the rest of the way while trying not to slip on the wet paving stones. All in all, it was fairly grim and it seemed to fit the general theme of the last week.

Ten days ago, the father of one of my BFFs (Best Friends Forever) was discovered by his wife to have passed away peacefully in his sleep. His death was unexpected and I wept for my friend when I heard the news. Her father was someone I’d known since I was 12 and he and his wife attended my wedding.

The funeral was held last Tuesday. During the service the celebrant related stories of T’s humour, his generosity and his thoughtfulness. She told of his great love for his grandchildren and his unwavering conviction that they were the most beautiful and smartest children in the world. She read tributes from his wife and daughter that brought more tears to my eyes.

When you lose someone important, the hole they leave in your life cannot be filled by anyone else. You miss them, and no one else will do.

The celebrant comforted the assembled mourners by explaining that people live on in the hearts of those who loved them forever. She said that when someone close to us leaves us we have a choice: we can choose to celebrate their life or we can focus on our pain. We can think about our loss or treasure all that they have left behind.

I agree with her, of course, but when a loss is recent the pain is raw and immense. At this stage, children are a marvellous distraction – they have needs that need to be met no matter how you’re feeling. Later on, when our grief and longing for the past becomes almost unbearable we have our memories, photographs and cherished keepsakes to help comfort us.

My friend is heading back to Sydney today so on Saturday I hosted a lunch with my two BFFs and their families, my friend’s mother and my parents. As we’ve all lived in different cities for quite some time it was the first time everyone had sat down together like this in many, many years.

I wanted to cook a comforting yet special lunch. For appetizers I made a tray filled with bowls full of marinated Kalamata olives, dried goji and mixed berries, roasted peanuts from Malaysia, King Island Camembert, water crackers, dolmades and Barossa Fine Foods ham.

People helped themselves to drinks (cloudy apple juice, old-fashioned lemonade, white wine and water with fresh lime slices) and picked at the appetizers while I prepared the beans and salad and my friend prepared the garlic bread. Our kids ran and crawled all over the house and garden, alternately playing and fighting. The Adelaide crew had only met the Sydney crew that week but they were already operating like a street gang, with all the usual tensions, leadership struggles and faction-forming.

For mains I served roast pork loin with crackling (made by my dad), penne with home-made pasta sauce, caramelised roasted pumpkin (made by my dad), green beans with EVOO, garlic, salt + lemon, blood orange and pomegranate salad (made with normal oranges as blood oranges were unavailable), and garlic bread.

With so many people  — 8 adults, 5 kids and 1 baby — the adults had lunch in the dining room while we put the kids (aged 2, 3, 3, 5 and 6) in the lounge room around the coffee table. One of my friends served the kids their food while I continued plating up for the adults.

“Are they alright?” I asked her when she came back into the dining room.

“It’s like Lord of the Flies out there,” she dead-panned.

For dessert we had crème caramel (made by my mum) served with these moscato stewed quinces and biscuits and chocolates. Quinces are such a lovely fruit. Raw, they have a subtle sweet fragrance like a pear — quinces are in the same family as pears and apples — but as they cook their fragrance intensifies. If I could create a perfume that replicated the smell of cooking quinces I would make millions. You heard it first here, people.

After such a sad week, it was lovely to spend some quality time together. It was a nice reminder that good can come out of any situation, no matter how bad the circumstances.

By the way, after we got caught in the rain, something unexpected happened. As I drove home I noticed the most magnificent golden sun peeking through the thick bank of grey clouds and shining down onto the slate-grey sea. It was the most stunning sight, and one we wouldn’t have seen if not for the rain.

Life is a journey through light and shade. Move gracefully through the dark times, create joyful moments, hug your loved ones and celebrate the beauty to be found all around you.

Ingredients – Moscato Quinces

• 1 bottle moscato (750mls)
• 1/2 whole lemon, unwaxed if possible
• 1  cup water
• 3 quinces, peeled, cored and cut into small pieces
• 1 cinnamon stick
• 1 teaspoon vanilla bean extract (or 1 vanilla bean pod, split lengthwise)
• 50mls rice malt syrup

Ingredients – Stewed Quinces (no alcohol)

• 4 cups water
• 1/2 whole lemon, unwaxed if possible
• 3 quinces, peeled, cored and cut into small pieces
• 1 cinnamon stick
• 1 teaspoon vanilla bean extract (or 1 vanilla bean pod, split lengthwise)
• 200mls rice malt syrup

This alcohol-free recipe is inspired by David Lebovitz.

Method

• For both recipes above, place all ingredients into a medium saucepan and bring to the boil.
• Cover and simmer over low heat for two hours, stirring occasionally.
• Serve with crème caramel, vanilla ice cream or Greek honey and yoghurt. Alternatively you could pile the quinces on top of a custard tart or use them in a crumble. I also like eating stewed quinces with muesli and yoghurt for breakfast.

Notes

• When choosing quinces, look for fruit with smooth, unblemished skins.
• Quinces are an exceptionally hard fruit so use your sharpest knife and best peeler on them and watch your fingers.
• Moscato is the Italian word for muscat, which are the grapes used in this light, slightly fizzy, super fragrant white wine.  I used Peter Lehmanns’ Princess Moscato.

More Quince Recipes

• Quince Meringue Pie
• Red Quince, Halloumi & Rye