Cravings and Karolina Posted by Kate Flower 17 September, 2009 - 9:04 AM

(Photos & Styling: Camille Smetana)

Cravings and Karolina

Karolina Kurkova says a baby bump is the latest fashion accessory. The Victoria's Secret Angel - who is expecting her first child - joked she is staying on trend as she is the latest in a long line of models to get pregnant in recent months. Karolina said: "You know, it's probably the new thing to be pregnant. It's not to have the Chanel python bag. It's to be pregnant."

That's great news Karolina as I am sporting a baby bump and therefore will contact Ford Modeling Agency to see if now might be a good time to sign a contract with them! They don't mind a few varicose veins and the extra baby weight I'm sure. Airbrushing takes care of all that nonsense.

Because we are both so trendy and pregnant I thought I would share a craving of mine with you. So you can indulge your new trend.

PS - I think being pregnant has actually been around since the dawn of time Karolina. Why do models think they wore everything first??? Flares and mini skirts have done the rounds a couple of times before too.

Rich Home-made Custard with Roast Rhubarb and Almond Crumble (serves 8)

Ingredients

Roast Rhubarb
600g rhubarb stalks washed, trimmed and cut into 8cm lengths
Juice and zest of 1 ½ oranges
¼ cup caster sugar

Home-made Custard
6 egg yolks
40g plain flour, sifted
125g caster sugar
1 cup milk
1 cup cream
1 vanilla bean, split

Crumble
¼ cup almonds roughly chopped
1/3 cup caster sugar
½ tsp cinnamon ground
½ cup plain flour
½ cup rolled oats
1/3 cup us butter melted
1 tsp vanilla extract

Method

Custard - Place egg yolks, flour and 2 tablespoons of the sugar in a bowl and whisk until pale. Combine milk, cream, remaining sugar and split vanilla bean in a saucepan and bring to the boil over medium heat. Strain into egg mixture, whisking constantly to avoid lumps, then discard the vanilla bean. Return to pan and cook over low heat, stirring for 2-3 minutes or until thickened, then cool. Refrigerate until needed.

Rhubarb - To cook rhubarb pre heat oven to 180C. Spread the rhubarb out in a baking tray and pour over juice and zest. Top with the sugar evenly. Seal the baking tray with foil and bake the rhubarb until soft but still intact. Depending on the thickness of your stalks this could be anywhere from 7 to 15 minutes. Check at regular intervals as it can spoil quickly. Remove the foil lid and allow the rhubarb to cool in the tray.

Crumble Biscuit – combine all ingredients in a large bowl and mix gently with fingers until combined. Spread out on a lined baking tray so the crumble is touching but loose. Bake at 180C for 15 minutes until golden brown. Cool then crumble as needed.

For Service - place 5-6 pieces of rhubarb on a plate, drizzle with a couple of tablespoons of custard then crumble over some of the almond crumble biscuit. This can be served warm or cold.

Leave your comment

• Bubbles says

  Lovely thanks Diva

  Posted Friday 18 September, 2009 9:24 AM
• Daniella says

  Perfect timing just pulled a heap from the garden and the crumble sounds divine.

  Posted Friday 18 September, 2009 9:26 AM
• Jane says

  Despite not having a baby bump (just a few bulges in all the wrong places) I will definitely try this scrumptious sounding and looking dessert.

  Posted Wednesday 14 October, 2009 7:44 PM