What a nice day today, my friends! Sunny, breezy, and started to see the green lawn again. Thanks for the rain.
Have you got a mood swing before? And also, fancy a quick dessert showing in front of you and without any fuss to prepare. Don’t worry! Here is a quick and easy solution for you. Just a few things to prepare, a few apples, a block of puff pastry, some sugar or date syrup if you have.
Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. Though referred to commonly as ratatouille niçoise, ratatouille is popular among the entire Mediterranean coast as an easy summer dish.
Lyonnaise Pink Praline Tart ~ Vegan, No-Bake, Gluten-Free
Patisserie cake shops are situated all over the France. No matter where you are. You’ll easily find a cake shop near you. Their pastry, chocolate, cake, sweets, glistening glacé fruit, and the most delicate macaroons.
Had a few days visiting the famous Museums in London. It is a fascinating city and interesting.
The day we set off to catch the earlier Eurostar in the early morning (5:30 am), to Lyon in South France. There were crowds of people over there when we arrived the King’s Cross St. Pancras Tub Station. The train took 4+ hours to Lyon. It was nearly 1:00 pm when we arrived in Lyon station.
By the station, part of our family was there already. We’re united together and continued to our journey.
In French cuisine, Fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat or leafy shape.
This flat, round Fougasse loaf is popular all over France and is a cousin of the Italian Focaccia.
Do you think having a yummy dessert after a meal, just like put a full stop at the end of a sentence. PERFECT MATCH!
I like to post this dessert at the end of 2012 to let it have a happy ending 2012 and welcome the Happy New Year 2013! 🙂 🙂 🙂 ♥ ♥ ♥
Crème Brûlée — is one of my most favourable dessert, I loved the traditional and classic French version. It’s rich and smoothly egg custard full of vanilla seeds fragrance, it is the best if you use the real vanilla pod, just scrape the seeds out from the pod and throw the whole pod into the milk and cream mixture, simmer for a few minutes to let all the flavour out from the pod. You just can’t believe how good it is, compare to the vanilla essence or extract. Believe me, try it out for yourself!
During summer, flowers are everywhere. You can see lots of lavender and there is a strong fragrance.
Lavender is one of my favourite flowers. Sometimes, I sew a little bag and place the lavender seed inside to keep inside the wardrobes. It can keep the bugs away our clothes. Or hang a few sprigs of dry lavender next to the door, it will keep the fly away.
This time I try to put lavender flowers into my baking. When the biscuits bake in the oven, it brings all the fragrance out all over my kitchen. So good!
Lavender & Lemon Biscuits
Ingredients: (Serves approx 36)
Unsalted butter (straight from fridge) 120g
Golden brown caster sugar 50g
Lavender flowers ( without stalks ) 1 tbsp
Self-raising flour ( sifted ) 175g
Fine semolina flour ( sifted ) 25g
Pinch of salt
Fresh lemon juice 1 tbsp
Finely grated lemon zest 1 tsp
You will also need:
5 cm round cutter
Slightly chop the lavender flowers and set aside.
Put the cold butter and caster sugar in a mixing bowl. Use an electric whisk to blend it until pale and fluffy. Add the lemon juice and zest, and blend it for few seconds. Add the lavender flowers.
Add sifted self-raising flour, semolina and pinch of salt. Use a spatula to mix all ingredients together to form a soft dough.
Put the soft dough on a large sheet of cling film, and top with another large sheet of cling film. Slightly press down, and use a rolling pin to roll it flat to about 3 – 4 mm thickness.
Place it on a chopped board and chill it in fridge for about an hour.
Preheat the oven to 160C/Fan 140C/325F/Fan 275F/Gas 3.
Take the dough out from fridge and remove the top cling film. Use a 5 cm cutter to stamp out individual shapes. Place on prepared trays, spacing them at least 3 cm apart, and sprinkle with caster sugar.
Bake in the preheated oven for 15 to 20 mins, until the biscuits are pale golden brown at the edges. Lift them off the trays with a fish slice or palette knife and leave on a wire rack to cool completely.