Lychee Pie

I had a can of lychees that I didn’t know what to do with so I decided. Pie! How could this go wrong? It didn’t. It went deliciously. Here’s how to do it.

1 cup flour+1 stick butter+1 beaten egg+1/3 cup sugar+pinch of cinnamon= crust. Mix together, knead, refrigerate. Then bake for 10-12 minutes on 450. Poke a couple times to stop it from rising too much or I expect it’ll get flaky. Cool. Refrigerate.

Chopped up lychees+1/4 cup evaporated milk+1/2 medium container sour cream+1/3 cup lychee juice from can+a pinch of peach jello(you want to heat it in some water until barely boiling first)+1 tbsp honey+1.5 tsp lemon juice+1/2 tsp vanilla extract+more sugar+flour. Mix this in a blender. It’ll be all creamy and frothy but not thick. This is the filling.

Pour filling into crust. Bake for 12-15 mins on 450. My oven won’t stay lit unless it’s 400 or higher so I’m thinking the high temperatures aren’t super necessary but it worked for me. It will smell delicious. Once it’s all baked, top with more chopped lychees and refrigerate for a couple hours.

It is deliciousness.

Summery eggplant and apple

It might have been because of Hurricane Earl moving up the Atlantic coast but today was fairly cool and windy, at least in comparison to the last week which has been insufferably hot and humid. I had nothing to do so I decided to experiment some. It’s no Emily Vanderwoud (check out her blog here), but here’s what I got. It’s a spicy end-of-summer somewhat Mediterranean dish.

Ingredients:
1 eggplant
2 apples
1 large onion
Salt, pepper, cumin, oregano, turmeric
1 sprig parsley
1 fish stock cube
1 habanero pepper
Half cup lemon juice
Yoghurt

Place halved eggplant in salted water for a half hour, then slice and cube eggplant. Roll around in salt, pepper, cumin and oregano. In a saucepan, sweat onions in olive oil and add turmeric. Add lengthwise sliced habanero. After 5-10 minutes when it smells good and spicy, add eggplant and apple cubes. Wait until they’re softened. Add fish stock cube along with 3 cups water. When its mostly reduced, take off heat and add parsley. Stir in a little bit of yoghurt since it’s pretty spicy otherwise.

I added some boiled dehydrated Peruvian potatoes because I live in a Peruvian neighborhood but that’s entirely unnecessary. Serve with rice or pita bread.