Sunday, August 31, 2008

Tahitian Limes

Tahitian limes grow abundantly where I live, they obviously are ok with our climate. I have tried growing the greener variety, to no avail, although I have had some luck with kaffir limes (which I only use the leaves). So for now I have made do with the Tahitian Lime- it is a lighter fruit, more yellow looking than green but does have that characteristic wince inducing tang that limes tend to have. They are quite small but juicy and what I love about them is no pips! Given that the classic green lime is so jolly expensive to buy I happily settle for this somewhat milder version, especially when I am gifted them in large quantities!!!
Today's quantity was in danger of not getting used at all. I had so many of them I had stowed them in the fridge while I decided what to do with them. The trouble is, as much as I love lime curd and lime cakes, it isn't exactly the healthiest fare! Plus, I know that I will end up eating it all! My solution this time was to make a cordial with it all. The recipe came from Sophie Gray's Destitute Gourmet: More Stunning Food from Small Change, this is the second book of three which I have bought of hers, they are all excellent books for making a little luxury go a long way and for homemade versions of lots of favourites, like condensed milk, drinking chocolate or homemade dairy products like buttermilk or mascarpone. They are fabulous books that I have gotten a great deal of value out of as I refer to them often. I knew I would at least leave this alone as I am not really a fan of sweet drinks although I did try it in with some Cointreau and soda with a few mint leaves, and it was VERY good. So maybe I won't be leaving it alone......Lemon/Lime squash

2 cups lemon or lime juice
750g white sugar
1 tbsp tartaric acid
1 tbsp citric acid
500 ml boiling water
grated zest of three of the lemons/limes

Add juice to the sugar, tartaric and citric acids, in a medium saucepan. Pour on the boiling water, heat gently then grate in the zest. Stir to ensure the sugar is completely dissolved then pour into bottle for storing. Store in the fridge. To serve, pour about into large glass and top with soda water or cold water, adding a few mint leaves if you like. Use a ratio of about 1 part cordial to 6 parts water. Also nice for an adults drink with vodka or cointreau!

Saturday, August 30, 2008

Rhubarb, Lime and Orange Cake

After making Granny's Pound Cake (well it's Bills, but Granny got me to give it a go!) I thought this recipe might be quite nice as it was very similar. Rhubarb is always lovely in cakes as it seems to really cut through the richness and sweetness of the surrounding cake! It also makes it moist. While I really liked this cake there are a number of things I would do differently. For a start, having to segment an orange, which was basically only used as decoration, is an easy way to take the joy out of cooking I am afraid. Really, who can be bothered with that???? Not worth the effort in my opinion! So next time I will find some other way of adorning it (or not do anything on top). The rhubarb had to be poached first. Again, I would skip that and just put it in raw. I have made cakes this way before and it has turned out fine. Plus I would put more rhubarb in, 120g was nowhere near enough!
Okay those are the moans over with, it does taste VERY nice, the syrup makes it lovely and keeps it moist. It has a lovely fine texture and kept extremely well overnight, you could definitely make this ahead of time.Here's the recipe if you are game....

Rhubarb, Lime and Orange Cake (from NZ Cuisine mag)

120g rhubarb (thinner stems if available), cut into 3cm slices
2 oranges
225g butter
225g caster sugar
4 eggs
grated zest and juice of 2 large limes
250g flour
4 teaspoons baking powder
25g ground almonds

For the syrup

grated zest of 2 large limes
juice of 4 large limes
115g caster sugar

Preheat the oven to 180°C. Spray a 20cm round cake tin with baking spray, and line the base and sides with a double layer of baking paper.
Bring a small saucepan of water to the boil, add the rhubarb and boil for 1 minute. Drain and leave to cool.
Peel the oranges with a sharp knife, cutting just beneath the pith, then cut each segment from its membrane.
Beat the butter and sugar until pale and creamy, then beat in the eggs one at a time, beating well after each addition. Add the zest then fold in the sifted flour and baking powder, the almonds and lime juice (the mixture should be a dropping consistency). Fold in the rhubarb then spoon the mixture into the prepared tin. Place the orange segments evenly on top. Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top begins to colour too quickly, cover loosely with a piece of foil.

For the syrup

To make the syrup place the zest, juice and sugar in a small saucepan on a low heat and cook until the sugar has dissolved. Do not allow to boil.
Once cooked, remove the cake from the oven and pour the syrup over. Leave to cool a little before removing from the tin.

Friday, August 29, 2008

Cooking made easy

I am all for effortless cooking and this recipe jumped out at me as one that would fit that bill. I found it in this months Taste magazine, which I subscribe to. I doubled the recipe (which makes a lot!!) and did one half in the crockpot and the other in the oven to see what difference in texture and flavour there would be. Funnily enough, the combining of the two was the best, the crockpot one was a little watery, the oven one a little intense, so it worked out really well. In the future though, I think I would go with the oven one and maybe shorten the cooking time a wee bit, or add more tomatoes. The oven version definitely ends up with a deeper flavour. I ended up making a lasagne with some of the sauce, then had the sauce on spaghetti the next night. I had a huge amount to freeze, which gives me a tasty and easy midweek meal that I can rely on when I don't feel like cooking. What's more, Carys LOVES it, has requested it every night since I made it......!

The lasagne I made with my first failed attempt at mozzarella, which ended up looking alot like ricotta, so I whizzed it up with some spinach as a layer for the lasagne (I had tried to make the mozzarella for adorning the top but it was obviously not to be!) I also cooked and mashed some pumpkin and of course layered it with a cheese sauce. It was fabulous and again, the leftovers were packaged up for the freezer! I really love the common sense aspect of cooking like this, it is cheaper and healthier than takeaways and both those outcomes just make me feel better!

Ultimate Meat Sauce (From Taste Magazine August 08)


4 Tbsp olive oil
2 red onions, finely diced
6 cloves garlic, finely sliced
1 rasher bacon, finely diced (optional)
6 bayleaves
2 stalks rosemary
500g lean lamb mince
500g lean pork mince
500g lean beef mince
7 x 400g cans tomatoes


Heat the oil in a large heavy-based ovenproof pot, then sauté the onions, garlic, bacon and herbs for a couple of minutes or until soft.
Add the meats (in batches if preferred) and cook for about 5 minutes, until browned. Add the tomatoes, mix well, cover and place in the oven for 2 hours at 150°C. After cooking, season to taste.
Divide the meat sauce in two and use half to make lasagne and half for ragu. The meat sauce freezes well and can also be used as a pie filling or topped with mash for a cottage pie.

Thursday, August 28, 2008

Coby's DIY Noodle Soup

Here is another recipe inspired by the Clayton's Blog, this time posted by Coby. It totally ticked all the boxes for me, as I simply adore this kind of food. Unfortunately my family don't. However Coby's idea of making everything seperately and letting everyone assemble their own soup was, I thought, quite genius, as it allows everyone to add a little bit of the things they like and I hoped might even lead to them experimenting a little!
Coby's recipe is here (and she explains it so well that I am not going to try and reproduce it here!). The nice thing is that it is wonderfully flexible, as long as you start with a tasty stock and some noodles the rest is really up to your imagination and personal taste. We followed Coby's recommendations mostly, the pork fillet was simply wonderful done this way and I did extra to use sliced up in fried rice the next day. The kids limited themselves to corn, carrot and noodles, which was just fine as it made for an 'inclusive' (and interactive!) dinner which is just what I was aiming for. Glen is not usually a fan of such dishes but happily slurped his up too. I used some lovely thin egg noodles and along with the pork I got some sugar snap peas, some corn, sliced spring onions, thin strips of celery and carrot, and some coriander. I really like this idea for an entertaining option too!

Wednesday, August 27, 2008

Another easy dessert

I found the recipe for this dessert on a blog that was put together by a few clever women who are regulars on foodie forums but didn't know their way around the blogging world. Gail took the bull by the horns and got one going, setting it up so that several people could post to it and now they have a number of contributors. What I love about it is it has regular and varied content, with each contributor having different styles and preferences. I think it makes it a really interesting place to visit and I am constantly inspired to cook from the recipes posted there. (Click here to check it out!)
This recipe is a WINNER (my thighs can vouch for it!!!). Another plus is that my son Rex has mastered it and is regularly whipping it up now. Self saucing puds are a real favourite of mine, I am always trialling chocolate versions, but this butterscotch one takes some beating. It is quickly made and oh so satisfying for a filling dessert! It makes plenty of sauce to go with the light spongy top and tastes fabulous. I found the original recipe needed more flour as it seemed a little 'wet' to me, so I added about an extra 1/3 c flour. I have not adjusted the recipe that follows so see how you go....

Butterscotch self-saucing pudding

Ingredients (serves 6)
3/4 cup brown sugar
1 1/4 cups (190g) self-raising flour
100g butter, melted
1 egg
1/2 cup (125ml) milk
4 tbs golden syrup
1 tbs cornflour
1 1/2 cups (375ml) boiling water
Double cream or ice cream, to serve

Preheat oven to 180°C. Grease a 1.5 litre (6 cup) ovenproof dish. Combine 1/4 cup of the brown sugar and all of the flour in a bowl. Add the melted butter, egg, milk and 2 tbs of the golden syrup and stir until combined. Spoon into greased dish.Combine the remaining 1/2 cup of brown sugar and cornflour. Sprinkle over the pudding mixture. Combine boiling water with the remaining 2 tbs of golden syrup. Pour over the top of the pudding mixture and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Serve with double cream or ice cream.

Tuesday, August 26, 2008

Mini jam doughnuts

Winter = Cooking! Crikey, that is what it really feels like at the moment. I have this overwhelming desire to cook a myriad of things right now and I blame the cold weather!!!! Today's offering started off from that misery one experiences when it is cold, raining and dark outside, where the only solace to be found is in the pages of a cookbook. This time is was Feast: Food that celebrates life and these little darlings jumped out and said MAKE ME, so I obeyed! I have always wanted to try making my own doughnuts and it seemed like something fun to do with the kids, that of course I knew would be great to scoff afterwards! Hell, we all needed the distraction!
I let the bread machine do the kneading (as I usually do- but the kids always enjoy the measuring part!) and actually found that this needed extra flour- but it could just have been all the moisture in the air (it feels like it has rained for months now!). We then shaped these, and fried them in the oil before dredging them in cinnamon and sugar. They were lovely and went down a treat!
They are really quite simple to make and the yeasty hit that you get when you bite into them is well worth the effort! I didn't bother with putting the jam in, doing that with kids would have totally ruined the experience, so we served jam on the side. I reckon though that it might be worth having a go at 'syringing' the jam in afterwards, that I think the kids would definitely enjoy!

Mini Jam Doughnuts (From Nigella’s Feast)

125ml milk
15g unsalted butter
250g bread flour
1/2 packet (1 1/2 teaspoons) easy blend or instant yeast
1/4 teaspoon salt

225g caster sugar
1 egg
2 tablespoons strawberry jam
vegetable oil for deep-frying

Warm the milk and butter together in a saucepan, taking it off the heat when the butter is melting. Put the flour, yeast, salt and 25g of the sugar in a bowl. Beat the egg into the warmed milk and butter and pour this into your bowl of dry ingredients, mixing it with a wooden spoon.

Either using your hands, or a dough-hook of a freestanding mixer, knead the dough until it is smooth and silky (don't worry, it will get to that stage eventually), if you're doing this by hand (which is a better option), it'll probably take about 10 minutes.

Pat the dough into a round ball and put into a buttered bowl, covered in clingfilm and leave to rise somewhere warm, it should double in size and this could take 1-2 hours.
When it gets to that stage, punch the dough down and kneed again to make the dough smooth. On a lightly floured surface, roll the dough out to a 2cm thickness and cut out circles with a 4cm round cutter. You can re-roll the dough to make more circles.

Make the dough circles into flatter rounds in your hands and then put an 1/8 teaspoon jam in the centre and fold in half and carefully roll it back into a a round ball shape. Sit the doughnuts on a baking sheet as you make the rest.

If you decided not to use any sort of filling, just shaped the dough into small sized balls and place them on a baking sheet.
Meanwhile, heat the oil in a deep fat fryer or a wok and then cook the mini doughnuts roughly six at a time for about 5 minutes in total, flipping them over halfway through cooking so that they brown evenly on all sides. Make sure to use a lower heat setting and watch the oil so that it doesn't overheat, this is important as it'll make the little doughnuts darken to quickly.
Put the remaining sugar into a shallow bowl and as the doughnuts come out of the fryer, dredge them in the sugar, rolling them around to get and even coating

Monday, August 25, 2008

Berry and Almond Crumble

Something I struggle to curb is my need for dessert in winter. Somehow I just can't come to terms with settling for just dinner on a dark cold night and pine for something warm and sweet. Ideally I should really just make myself a cup of tea and sweeten it, after all, that would do a lot less damage!!!!!But mostly my weak will prevails and something like what we had tonight is made and generally served with icecream!
This is one of my fallback recipes. Well, as usual, it is not really a recipe but a guide and it is probably seldom made the same twice! Which is of course why I make it so often, because it is the kind of dessert that can be tweaked to produce something a little different each time. The variations come in the kinds of fruit used (fresh or frozen) and also in what goes into the topping. I will more often than not pop oats into the topping, will experiment with different sugars (white, brown, demerara, muscovado are all good options), normal or wholemeal flour, and any kind of nut is a welcome addition here too!
Tonights version was frozen rasberries, tossed with vanilla extract and a little sugar, and topped with your bog standard crumble topping of flour, butter, sugar with oats and sliced almonds for a change! Bake at 180C till the fruit is bubbling up through the topping and the crumble is nicely browned on top. Such a quick, easy and yummy weeknight dessert!

Friday, August 22, 2008


It seems only right that I should follow the post about mozzarella with the byproduct that gets made from the resultant whey produced when you make it! Ricotta! I will buy ricotta from time to time from the supermarket even though I know it is not a patch on the real thing. I remember seeing a Jamie Oliver programme where he served up fresh ricotta for a dessert with honey and biscuits and I could tell it was nothing like what gets packaged into plastic tubs and sold here! It made a great deal of sense to have a go at transforming the whey from the mozzarella into ricotta, and I used this cheesemaking site as my main reference for making it. It is a fabulous resource for all things cheese and I have found it really useful. The basic process is to leave the whey in a container for 12-24 hours at room temperature, then you heat it (not quite boiling it) and miraculously teensy, delicate curds form. You take it off the heat and leave it to 'cook' for about 15 minutes then the tricky part is scooping them out as they break up quite easily. I scooped them into a lined colander (I just used 2 layers of clean chux cloths and they worked fine), and left them to drain overnight in the fridge. I gathered the cloth up and gave it a final squeeze to get the last of the liquid out and voila! The yield was about a cup of ricotta, not alot but not bad I thought. And it is simply stunning, slightly sour, creamy and light.
The next dilemma was what to make with it! I thought I would make something simple so went with Nigella's Ricotta Hotcakes from Forever Summer
I have made these before with the store bought ricotta and while they were nice I didn't find them that spectacular to be honest. Well, what a difference was made by using this ricotta, these hotcakes were fabulously light and tangy -such a different flavour and texture, I am in LOVE with them! Nigella suggests serving these with strawberries but I served them with a vanilla berry syrup made with frozen berries(strawberries are a few months away yet!)

Ricotta Hot Cakes

250g ricotta cheese
125ml semi-skimmed milk
2 large eggs, separated
100g plain flour
1 tsp baking powder
pinch salt
2 teaspoons oil
(strawberries on the side.)

Mix ricotta, milk and egg yolks. Stir in flour, baking powder, and salt. Beat egg whites until foamy; fold into mix. Heat oil, drop heaped tablespoons of batter into pan. Cook about 1 minute per side. They should be a nice golden brown. Serve with maple syrup and strawberries.

Wednesday, August 20, 2008

Home made mozzarella

I tried making mozzarella some time ago after seeing instructions for it on the internet and thinking it sounded like fun. Well, my first attempt was woeful, didn't work at all, ended up with something resembling ricotta- and I ended up blending it with spinach for a lasagne, which will be another post!I went back to the drawing board though and with a little guidance from another cheesemaking site identified a few areas I could tweak. The first batch I don't think had enough citric acid, I used twice as much this time around. I also didn't have a thermometer and probably overheated the milk. The cheesemaking site I looked at recommended putting your pot into a water bath to gently heat the milk and that is what I did this time. This time it seemed to work really well, and was actually very simple. I was extremely impressed and while it doesn't have the tender texture or delicate flavour that the real buffalo milk version has, it was a pretty darned good substitute. It was certainly absolutely excellent on the pizzas I had made it for - it melted but held it's shape, while going all gooey and stringy underneath. It does have a very subtle flavour, but just accompanied by tomato sauce and basil on a crispy pizza base it was pure homemade heaven! And don't throw the whey out either, I have looked into how ricotta gets made from the whey and am going to give that a go tomorrow!Anyway, here is the recipe and my notes to go with it. (search the internet if you want to look further into this, the recipe here is a tweak on a number of sites I visited!)
  1. To 1 gallon (4 litres) of milk (I used pasteurised, unhomogenised, whole milk, which in NZ used to be the silver top with the cream at the top. I used an organic milk) add 2 teaspoons of citric acid. Raise temperature to 88-90°F.(I popped it in a pot which I set into a sink of hot water, topping up with hot water to get it just over 'tepid' as I didn't have a thermometer! This is what the milk starts to look like as it curdles, the milk stays opaque)
  2. Add 1 tsp liquid rennet dissolved in 1/4 cup water. Add 1/4 teaspoon lipase powder if you want a stronger cheese. (I didn't use the lipase , I used Renco rennet, costs about $7.00 but would last for absolutely ages!Bought it at Foodtown, check the use by date though!)
  3. After milk has properly clotted (takes 2-3 minutes,the curds will have seperated, and the liquid will be a clearer yellowish green colour), let curds rest for 15-20 minutes and strain in muslin-type cheesecloth.
  4. Put curds into a microwave-safe dish and microwave on high for 59 seconds, then mash curds with a fork and put back into microwave for 15-20 seconds. Add 1 tbsp flaked salt to the mixture and begin to knead (just like bread). When mixture cools, after a minute or two, put back into the microwave for another 15-20 seconds and knead again. Back into the microwave and knead again - watch your hands - begin to stretch the curds. You can do this about four or five times, and by the end of those four or five times you should have a taffy-like consistency when the cheese is warmed; you should be able to pick it up and stretch it more than a foot. It will be glossy - when that happens and if little blisters appear as you put it into a mass (ball), it's done. What you are looking for is a smooth shiny consistency that "gets there" by the heating and stretching.
  5. Pinch off into small balls, drop into iced water for several minutes to cool it. Store in a plastic container in the fridge

Monday, August 18, 2008

Lemon Pound Cake

This is another recipe from the Pantry Challenge, set by Rhyley's Granny. I have always wanted to make a pound cake and ended up making two mixes, one lemon and one lime, the lemon mix ended up as the cake, while the lime mix ended up in the rose and friand shapes. I was recently in Auckland and managed to get into a couple of kitchen shops while there, and stocked up on a few bits and pieces. One of the shops (Pantry Magic, which has just opened) had an excellent range of silicone bakeware and I just couldn't resist the pretty rose shaped ones. I also managed to nab myself a friand tin so both were having their inaugural outing! The roses I drenched in lemonbalm and lime syrup for dessert (served with mascarpone they were delicious!). Everyone adored the cake, it is dense yet not heavy and had a fabulous lemony flavour which was also emphasised in the icing. I will definitely be making this one again. Granny says this is a Bill Granger recipe, here it is (with her notes):Lemon Pound Cake

250g/9oz unsalted butter, softened
250g/9oz caster sugar
2 tsp finely grated lemon zest
1 tsp natural vanilla extract
4 free-range eggs
250g/9oz self-raising flour, sifted

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line the base of a deep 20cm/8in square baking tin with baking paper.
3. Beat the butter and sugar with an electric whisk until pale and creamy. Beat in the lemon zest and vanilla extract.
4. Add the eggs one at a time, beating until just combined after each addition.
5. Fold in the sifted flour in two batches until well combined.
6. Spoon into the tin and bake for 40-50 minutes, or until a skewer poked into the middle of the cake comes out clean (you can cover the cake loosely with foil if it is browning too quickly).
7. Cool for ten minutes before removing from the tin and turning out onto a wire rack to cool completely. Ice with lemon butter icing.
Lemon Butter Icing

75G/3oz Unsalted butter ( I use salted as it's usually what I have)
100G/4oz Icing Sugar
2 teasps finely grated lemon zest
2 teasps lemon juice

Beat the butter until soft and white.
Add lemon zest and juice
Gradually beat in sifted icing sugar
Spread over the cake

If making a sandwich cake you will need more of the buttercream
I add a good squeeze of lemon juice to the cake mixture too. Gives it more flavour I think

Back to blogging!

Well it took me longer than I thought it would but I have finally gotten back to getting some posting done! The trouble is that the paper I am taking this semester is just so flipping interesting that I am finding myself *willingly* (and I say that with a wince!!!) reading copious amounts of articles for it- which, trust me, is a first. I never thought the day would come when I used all my time up on reading and had none left over for blogging! I have a stack of posts lined up, all set to publish over the next little while (I sooooo love the delayed post option, so glad I worked that one out!). I am just in the process of working out exactly what I want to do my masters thesis on, there are so many interesting things to research, and I have to choose just ONE!!!! I hope to keep blogging in the meantime, I am really finding it quite hard to find time!

Friday, August 8, 2008

The Pantene Promise

My house is a mess, the washing is piled up, there are articles galore waiting to be read for uni assignments due and photos for my blog that are useless without text! I hate it when life gets in the way of blogging! I would quite like to wake up tomorrow with the organised gene as right now, serene my life is not :) I do however take some comfort in quoting that trite snippet of pop philosophy that Rachel Hunter made famous "It won't happen overnight, but it will happen"! Be back soon!

Tuesday, August 5, 2008

More Tamarillos (and more of my son cooking!)

Tonights dessert was somewhat spontaneous. The last of the tamarillos needed using up and my son was itching to cook something. Earlier he had asked if he could do some baking, which I was totally fine with, only to discover that we had no butter. Gone are the days where we have 3 or 4 blocks in the fridge at any given time, it is one block a week now that it costs so much! That one block a week is barely going anywhere and has drastically diminished the baking around here! Since I had used the last of it making friands the other day, something not containing butter was required.
I had seen a recipe for poached tamarillos with coconut creamed rice, but couldn't remember where, so improvised and took another recipe I had found for poached pears in red wine (I also like this one here, but the one I used tonight is done on the stove top and is quicker) and I found a recipe for creamed rice in The Best of Annabel Langbein: Great Food For Busy Lives (revised and expanded edition) (my new favourite book!) which I adapted a little and reckoned Rex could easily make.
When Rex was instructed to stir for 20 mins, he didn't flinch, he just picked up the phone and got talking to a friend- my kind of kid!The combination of the two recipes is a match made in heaven, the tartness of the tamarillos went gorgeously with the rich creamy sweet rice, (Rex cooked it to perfection!) and we liked it so much we are going to do it again tonight!

Creamy Rice Pudding (adapted from Annabel Langbein)

6oo mls milk
400 mls coconut cream (1 tin)
1 cup short grain rice
3 tbsp honey or sugar (we used honey)
finely grated zest of 1/2 lemon
generous grating of nutmeg (or pinch of ground)
1 tsp vanilla essence
1/3 c sultanas or raisins (optional)

Place all ingredients in a saucepan and cook over a low heat for about 20 minutes, stirring frequently, until the mixture is creamy and rice is cooked through. To microwave, place all ingredients in large microwave bowl. Cover tightly and cook at 70% power for 8 minutes, stirring twice. Reduce power to 50% and cook a further 11 minutes, stirring every few minutes, until rice is cooked and creamy. Serve hot or cold. Serves 4.

Tamarillos poached in Red Wine (serves 4)

This recipe came from the NZ Gardener special edition "Homegrown 2", a fabulous collection of inspirational ideas on how to grow/cook/use your own homegrown produce. I have read it from cover to cover and love it, have bookmarked several pages for trying, I really want a vege garden again!!!!! The editor of the magazine decided to drastically reduce her food bills and turned her inner city section into a huge vege garden and along with fruit and nut trees she is eating healthy, homegrown food and has slashed her grocery bill! Check out her blog if you want to learn more about it!

12 tamarillos
1 bottle red wine
1 1/2 c sugar
2 cinnamon sticks
2 star anise flowers
2 cardomom pods
1 vanilla bean
juice of 2 oranges and zest of one

In large pot combine all ingredients (except tamarillos) and boil for 10 minutes. Meanwhile, cut a cross in the ends of each tamarillo and place tamarillos in bowl of bowling water, making sure they are all well covered. Leave for 5 or so mins and then lift out and peel skin off from the cut crosses. They should peel off easily this way.
Pop peeled tamarillos whole into pot, turn down and simmer for about 20-30 minutes, turning gently and basting every so often. Lift out of liquid with a slotted spoon and place on a plate, reduce syrup down so it thickens.
To serve I put the creamed rice in the bowl with the tamarillos and lots of syrup drizzled over.