As I mentioned in the lemon tart recipe post, one of my favorite cookbooks is by the Bouchon Bakery. It contains a recipe for a plum tart that uses a wonderful pâte sucrée crust, and frangipane filling. I made it before as a thank you for some plums I was gifted, and have loved the combination ever since. Frangipane works well as a base for almost any fruit, especially stone fruit. So when we were given a load of damson a week ago, it was the first recipe I wanted to try.
Now, a word of warning here. Unless you’re a masochist for baking (like me!), I won’t recommend making a damson tart. Instead, use any larger plum, or even nectarines, or peaches. The amount of wedges you need to cut from the tiny damsons is ridiculous, and takes ages. However, if you’re like me, and have more damsons than you can eat (and a lot of free time), why not? (more…)
In my quest for more no-churn ice cream recipes, I came up with this delight. It’s strawberries and cream season over here, especially with Wimbeldon just over, so why not ice cream? Enter my way to use up some of summer’s red + juicy bounty – strawberries and cream ice cream!
Now, just a word of warning, this stuff is rich! Basically, lots of no-churn recipes out there use only cream, with no milk. The increase in fat (and the ability to whip it up) makes it nice and soft sans ice cream maker. The only thing is that you’re eating a lotof cream. So this is the kind of ice cream to consume in small doses, just like gelato! (Man I love gelato…)
I’m working on another vanilla base that uses some milk in it to cut the fat, but it’s not ready yet. I’m hoping to use is to make honeycomb ice cream, just like the kind Richard loves from Nothern Ireland, but am debating adding a ripple of chocolate to it. Good idea, or keep it simple? (more…)
Now, lots of recipes out there call themselves quick, simple, or easy… but I am here to say that THIS pineapple popsicles recipe, is seriously easy! You just chop up some pineapple (or buy it pre-cut – it’s up to you how lazy you want to be) and mix it with two other ingredients.
As with most new recipes that I try these days, this one comes from the latest Waitrose magazine. Seriously, I love this thing. So if you happen to have a giant pineapple ripening on your counter, and need something to do with it – why not try this? (more…)
Okay, so it’s been quite a while since posting – our trip to Kenya and the subsequent business of life when we got back has kept me away. It’s just a quick post today as I still have to go through our photos from the trip, and have yet to make much worth posting.
A while back, we obtained a table and chairs for our living/dining area. We loved that they were old and worn, but the colours didn’t quite match up, and the scratches on the chairs were quite severe. I didn’t want them to match exactly, but wanted the colours to be more similar.
It’s hard to tell in this photo, but the chairs were more yellow, and the table more red/orange
Staining seemed to be the obvious choice, but I didn’t exactly want to go through the hassle of all the sanding and refinishing. I did that before with a set of thonet style chairs that had been painted white (a travesty) and could still remember how long it took me to strip them all down to the point that I could stain them again. And then, of course, I forgot to use a wood conditioner and the stain ended up being all blotchy. 🙁 It was quite upsetting after all that time and effort. (more…)