It's Christmas again (or almost) and I just know you want some more Christmas biscuit recipes, don't ya. I think these look so stunning and they even taste good. Well, you know, sometimes good things get sacrificed for beauty...but not today! So without further ado, here's the recipe.
Pierre was one of the lovely French students that stayed with us this summer (he gets a mention the curry extravaganza post too) – that’s him in the photo, cycling the hills around our farm. We met his equally lovely Mother and sisters and they very kindly gave me their secret family recipe for Quiche Lorraine with a twist. Unlike the original, this one contains mushrooms and is also no longer a secret! I have promised my ultra special pizza dough recipe in exchange, so watch this space Pierre as it will soon be posted…
We have a guest writer today, Lara Simmons. I thought it might be nice to have more content and other people's interesting recipes. Here's a bit about Lara: Lara is obsessed with healthy eating, and leads a very healthy lifestyle. She goes to the gym 4 times a week and always makes sure she eats her five portions of fruit and veggies a day. Lara loves to write blog posts to share her healthy eating tips, but just like everyone else, she also loves to indulge in naughty treats like this one!
I sent this recipe to my mate Em, and she seemed to think it was too much work, but it isn’t really. You could buy the Sponge Cake if you wanted to save time – I always have loads of eggs from our chucks, so I make them and freeze them for later use (sponge cakes freeze incredibly well).
This recipe comes courtesy of http://www.retrofoodrecipes.com/yorkshire_pudding.html All Yorkshire Pudding recipes are basically the same, so I see no reason to pretend I've come up with one myself. You can leave out an egg here, or add a drop of milk or cream more there, but it all boils down to the same thing. Just don't be afraid and give it a try!
Wikipedia says: “A canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. The dessert, which is in the shape of small, striated cylinder approximately two inches in height, is a specialty of the Bordeaux region of France but can often be found in Parisian patisseries as well. Made from egg, sugar, milk and flour flavored with rum and vanilla, the custard batter is baked in a mold, giving the canelé a caramelized crust and custard-like inside.”
Where does all the time go to that disappears every day? Is there a big black time hole somewhere in the sky? One day I'm gonna find it and then use it all up just laying in the sunshine somewhere exotic. And because time always disappears, it will do so there to, but it will keep returning to the hole and I will spend the rest of my life sipping cold rose in the shade of a palm tree on some beautiful island.
I have 3 very ripe bananas and 3 very cake loving Germans currently in my home. One of them is a permanent fixture, i.e., the German husband Joergi Bear, and the other 2 are his parents. Germans traditionally eat cake in the afternoon with their coffee and so I decided to make use of said 3 black bananas and bake a cake. I often bake a deevine banana bread, but I wanted to do something more special and for once the internet has proved less than forthcoming.
I know I’ve told you before, but I shall not tire of reminding you that hubby and I lived on a sailboat for a couple of years and happily sailed from Africa into the Mediterranean. On route, we stopped off at the Cape Verde Islands in the north Atlantic where I went to the market to buy fresh fruit and veg. I asked for bananas (or shall I say, I gesticulated for bananas) and successfully managed to buy some. A whole stalk to be exact. That makes a mere 52kg…