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{Baking} VERLET’S APRICOT TART … with peaches & cherries too
“Do something you’re passionate about and keep tremendously interested in it.” Julia Child My first introduction to Julia Child came in Feb 2008 via the Daring Bakers challenge of her French Loaf, when I conquered my fear of yeast. Then last year, the film Julie & Julia ignited my love for French pastry, and in many way, most things French. The film won my heart for everything it offered – food, blogging, Paris, cookbooks; more so because I’m a huge fan of Meryl Streep. From my point of view, which might well be wrong, if it wasn’t for all that butter that makes French food as delicious as it is,…
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ROASTED PEACH & PLUM FRO YO…Stone fruit again!
“I had always thought that once you grew up you could do anything you wanted; stay up all night or eat ice-cream straight out of the container.”Bill Bryson I think this might just be the last batch of peaches now, & sadly so, though I still don’t want to say goodbye to this beautiful fruit. The first batch of the season went into these Peach & Mixed Fruit Crisps that I made here inspired by Judy’s @ No Fear Entertaining. That just set me up for a wonderful peach season that I haven’t been able to get enough of. With this versatile fruit, I’ve made peach-rosemary jam, galettes, birthday cakes,…
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Fresh Peach Ginger Peasant Cakes … a vegetarian twist to Julie & Julia’s clafoutis!
“I think the inner person is the most important. . . . I would like to see an invention that keeps the mind alert. That’s what is important.” Julia Child The release of Julie & Julia has led to a Julia Child wave among blogs, food blogs in particular. Elle’s New England Kitchen & Food Blogga featured some beautiful blog posts on the film. Do head for their blogs as Elle & Susan have some sweet sound bites on the film. The film’s official blog, Julie & Julia also is well worth a visit. The other day I saw a beautiful Cherry clafoutis that Val posted @ More Than Burnt…
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LOW FAT ROASTED PEACH & PLUM EGGLESS ICE-CREAM…Time to Social-ice!
“My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate – that’s my philosophy”Thornton Wilder I had peaches. I had plums. I had a firm grip on the whisk & the ice-cream scoop! Did I mention a firm resolve to make ice-cream before July flew right by? Does anyone know what’s happening to the summer months? Everyday flies by so fast that I’m having a tough time keeping up with July. Announcing July as the official National Ice Cream Month is a deliciously wicked way to make July enticing… “Now, Therefore, I, Ronald Reagan, President of the United…
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DARING BAKERS do BAKEWELL TARTS…& I do a few HEARTS too!!
“The Queen of Hearts, she made some tarts, All of a summer day, The Knave of Hearts, he stole those tarts And took them quite away!”Lewis Carroll The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England. Inspirations and References: Allan Davidson, Tamasin Day Lewis, Anton Edelmann, Jane Grigson, Nigella Lawson and Jamie Oliver A giant tart, medium tarts or little tartlettes Mandatory element 1: Sweet Shortcrust Pastry. Yes, it’s a pie pastry. Mandatory element…
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MINI PEACH, CHERRY & BLUEBERRY GALETTES with almonds -Little bites!
“Yield to temptation — it may not pass your way again” Lazarus Long Do you get hypnotized by certain posts. I’m afraid I’m afflicted by this strange phenomena, but I love it. And it kicks in whenever I see a post with galettes, the sweet ones, full of fruit. I find galettes to be very ‘free spirited’….…in the sense that they don’t need to conform to boundaries, something that is reflective of my inherent nature. I like my freedom, I like rustic & moreish appeal, so I like galettes. Inspiration continues to come from unexpected sources. Been twittering with Edna’s Cafe for really long, & so one fine day decided…
