The “big” bit of news, this year at Geneva was the final advent of the electric car. In the past ” Vorsprung durch Technik” dictated what the market wanted. This has dramatically shifted in the last 2 years, as Consumer Expectation has forced the industry to look at what the client wants, (environmentally friendly cars) rather than prescribe what the engineers have been able to produce. (Even more amazing performance in engines). As a result we are flooded by an armada of electric vehicles, none of which are expected to be Pret-a-“Drivé”. So Designers are free to let it flow. And at Porsche, wuahh, did they let it flow! The 918 Spyder is the porschiest beefiest prime cut of the last years, practically appearing over night, as if they had since ever planned the greatest seduction on four wheels. For me its really a Surprise, this car, recalling the most evocative elements and historic moments of Porsches glorious Past. (Racing, not posing…)Powerful stuff ! I hope they keep the promise and make the 918 Spyder real!
(I did some sketches, in case you haven´t seen the pictures. Sketching at least avoids legal issues with potography rights..)
One endless reality, is this cold freezing winter! Nordschleife is covered with snow AGAIN, and if it wasn´t for the first forced Rhubarb, now arriving at the market, I would never believe that spring is on its way. They say that the early Rhubarb is the tenderest, most deliciuos, no need to take the hard fibers off. For some reason I have always missed the beginning of the rhubarb season, lets see what all this talk is about. As some cousins are visiting (we have many of those, you will see!), it will be Clafoutis, the simplest of french Desserts easy to make, on the verge between juicy spring hop hop colours and warm winter textures.
4 Tablespoons sugar
1 knob of Butter
100 ml milk
150 ml Cream
100 g sugar
25 g plain flower
1 pinch of salt
1 tablespoon Kirsch ( from the spooky dark depth of the black forest, preferably)
Preheat oven to 190°C, blitz (or whisk,if you prefer that word from me) all the ingredients for the batter in a food processor (or with any other method), than leave to relax.
Wash, top and tail the rhubarb, then cut into 2 cm pieces. Scatter on a baking tray, sprinkle the sugar over plus 60 ml of water. Bake for 7 minutes, till it becomes tender.
Leave to cool and drain, catching the juices in a small dish.
Butter 6 small ramekins, or one larger flan dish and spread rhubarb pieces evenly.
Pour over that Batter and bake for approximately 25-30 minutes. Serve with some icing sugar sprinkled over, and if you want the reheated and concentrated juice, turning it into syrup.
See: unlike the electric car, spring is almost here.