Autumn Cobbler

4 cups chopped peeled pears 1 L
4 cups chopped plums 1 L
2 large sprigs
of fresh rosemary,
1/2 cup granulated sugar 125 mL
1/2 cup apple juice 125 mL
1 tbsp cornstarch 15 mL

TOPPING

1/2 cup butter 125 mL
3/4 cup packed brown sugar 175 mL
1 egg 1
1-1/2 cups all-purpose flour 375 mL
1/2 tsp baking soda 2 mL
Pinch salt Pinch
3/4 cup buttermilk 175 mL
1/2 cup chopped pecans 125 mL

• In heavy saucepan, bring pears, plums, rosemary, sugar, apple juice and cornstarch to boil; reduce heat and simmer, stirring occasionally, for about 5 minutes or until thickened. Pour into greased 13- x 9-inch (3 L) baking dish.

• TOPPING: In bowl, beat butter with brown sugar until fluffy; beat in egg. Combine flour, baking soda and salt; stir into batter alternately with buttermilk, making three additions of flour mixture and two of buttermilk.

• Spoon batter into 8 portions around edge of fruit, leaving center uncovered. Sprinkle with pecans; bake in 375°F (190°C) oven for about 35 minutes or until browned and bubbly. Makes 8 servings.

CANADIAN LIVING'S BEST EASY COOKING

From the Calgary bistro, Foodsmith, comes this delicious cobbler starring pears, plums and a surprise ingredient- fresh rosemary. You may be skeptical, but it's a must addition.

Sweet pastry tart shell - Mürbteig

This pastry will fill a 24cm tart tin with a loose bottom, and will serve six.

The raw dough can be made in advance and chilled, or frozen.

Makes approx. 250g pastry
140g plain flour
30g icing sugar
75g chilled butter, cut into small pieces
1 egg yolk

Sift the flour and icing sugar together. In a food processor or by hand, blend
the butter with the flour until you have a texture similar to fine bread-
crumbs. Add the egg yolk and mix until the ingredients more or less come
together. If the pastry looks too dry add a tiny splash of milk or water.
Shape into a ball, flatten slightly, wrap in clingfilm and chill in the fridge for
a minimum of an hour.
When you are ready, grate the pastry (it can be quite hard) on a coarse
grater and press it evenly around the edges and base of the tart tin to a
thickness of 3-5mm. Prick the base and rest in the fridge for 30 minutes.
Meanwhile, preheat the oven to 220°C/425°F/Gas 7. Bake the tart shell in the
top shelf of the oven for 10-15 minutes until light brown. Remove and cool
on a rack.

Green Tomato Salad

THE BURMESE WAY

1 /2 cup roasted peanuts 1 /2 cup chopped coriander leaves
2 cups sliced green tomatoes 3 or 4 green chilies
3/4 cup sliced onions , 2 teaspoons (or to taste) fish
1 tablespoon oil for salad sauce
(extra for frying onions) 1/2 lime

1. Grind roasted peanuts to powder.,
2. Slice tomatoes evenly and finely.
3. Fry onions in extra oil till gold, drain, and keep airtight.
4. Chop coriander and, chilies finely.
5. Just before serving mix all ingredients with oil for salad.
Add fish sauce by teaspoon till salty enough, squeeze lime, and mix thoroughly.

Hara Masala Murgh

Ingredients

Chicken 1 bird
Onions 2 medium sized
Ginger 2 one inch pieces
Garlic 8-10 cloves
Fresh coriander leaves ...1 medium bunch
Fresh mint leaves 1 small bunch
Green chillies 6-8
Yogurt 1/2 cup
Salt to taste
Oil 3 tbsps
Green cardamoms 4
Cinnamon 1 inch stick,
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Fresh cream 1/2 CUP
Garam masala powder 1 tsp.

Method of preparation

1. Remove skin, wash and cut chicken into eight pieces on the bone. Peel, wash and finely chop onions.
2. Peel wash and roughly chop ginger and garlic. Clean, wash and roughly chop coriander and mint leaves. Remove stems and wash green chillies. Slit two green chillies and reserve for tempering. Grind ginger, garlic, coriander leaves, mint leaves, remaining green chillies to a fine paste along with yogurt. Add salt to taste and mix well.
3. Marinate chicken pieces in this paste for an hour, preferably in a refrigerator.
4. Heat oil in a kadai; add green cardamoms, cinnamon and slit green chillies and saute for a minute. Add onions and saute till pink
5. Add coriander and cumin powders and fry for a minute.
6. Add the chicken with the marinade and saute on medium heat for two minutes. Cover and cook on medium heat for ten to fifteen minutes or till done adding a cup of chicken stock or water if required.
7. Adjust seasoning, stir in the fresh cream and garam masala powder. Simmer for two minutes.
8. Serve hot.

Tarta de cerezas - Kirschtorte

Poaching cherries in anis (a Spanish liqueur made from aniseed) can make even the dullest cherries delicious. If you have neither time nor energy to make the pastry, the cherries eaten with custard are very good.

Serves 6
I x Sweet Pastry Tart Shell (see der mürbe teig)

CHERRIES AND SYRUP
500g cherries, washed, drained and stalks removed about 400m1 sweet anis to cover 2 tablespoons caster sugar
juice of 1/2 lemon

CUSTARD
300m1 milk
300ml double cream
rind of 2/3 lemon, in large thin strips without the pith 1/2 vanilla pod, split in half lengthways 4 egg yolks
2 eggs
30g caster sugar

Follow the instructions for cooking the pastry shell, then remove to a rack.
Place the cherries and anis in a saucepan over a medium heat and put the lid on. Cook for about--5 minutes until the cherries start to lose their juice, but keep their firmness and shape. Remove, drain and keep the juice. Stone the cherries, adding any juice from that to the other juice. To make the syrup, boil the juice for 5 minutes on a high heat with the sugar, then add the lemon juice to taste. The syrup should be the tiniest bit sharp. Cool down and set aside.
To make the custard, place the milk, cream and lemon rind in a saucepan. Scrape the seeds from the vanilla pod and add to the pan along with the pod. Simmer everything gently for 5 minutes. Remove from the heat.

Green Mango Salad

As mango is sour, different agents are used. There is no lime, and to offset sourness, shrimp paste, shrimp powder, and sesame are used.

4 or 5 green mangoes
2 medium onions, sliced 4 green chilies
1 teaspoon baked, shrimp paste
2 tablespoons cooked oil
3 to 4 tablespoons shrimp powder
2 tablespoons roasted sesame seeds
3/4 cup fried onions
1 tablespoon (or to taste) fish sauce
salt as needed


1. Peel mangoes and soak in water. Make, slivers thus: Hold in one hand and- with -fine knife in other, hack closely in lengthwise cuts. Slice off hacked portion very thinly. Continue.
2. Squeeze; slivered mango dry. Cut green chilies finely, discarding seeds if you wish.

3. Mix baked shrimp paste in small dish with cooked oil till smooth.
4. Into a salad bowl put mangoes, sliced onions, .shrimp paste in oil, shrimp powder, green chilies, sesame -seeds, 1/2 of fried onion, and sauce, and mix well. Taste and add salt as needed. Serve dressed with remaining fried onion.