Happy Summer to you all!!! I hope you are all soaking up some sun and working on the tan;-) And so sorry for not posting….. this seems to follow my last years trend of not posting during this time of year either…. work and life just seem to have sucked me in and kept me farfar away from WordPress. Slowly I am having withdrawal symptoms -.-. Time to catch up. And what better way to begin the new recipe season than with a delicious french citrusy inspired dessert? Yes, I know my last post was about the Champagne Region and now I’m talking about France again… you must think I am french crazy. So. Not. True. But, quite frankly, they do know how to enjoy life with excellent cuisine – the wine, the ham, the endless fruit markets, not to forget the daily fresh baguette, the seafood and of course all the pâtisserie mmhhhmmmmm. My current favourite français dessert: Tarte au citron +/- meringuée. NOM. I cannot get enough of that goodness!
When recently invited to an Apéro Riche in the Basque Region, I, being me, immediately offered to bring a dessert, with Tarte au citron on the back of my mind. Admittedly, a Tarte is not the best for a standing dinner, but, nevertheless, I was determined to make lemon curd play the lead role. What did I end up with? A sharp lemon curd topped with a refreshing berry coulis and wild berries. The guests loved it. Let me know what you think:-)
Lemon Curd with Berry Coulis
WE DID IT!!! My friend and I successfully ran the Race for Life yesterday evening in Battersea Park. It was such a great event with an amazing atmosphere – over 3000 people had signed up to run, jog or walk the distance :-).
I managed the 5k in just over 25 minutes… not too bad for an awful long distance runner. Thank you to everyone for your generous donations, together you helped me raise a grand total of £1’711.00 in aid of Cancer Research UK!!!! If you have not yet donated but still wish to do so, the link below is active until early September:
Moving on to today’s recipe – recently I have started taking one ingredient and basing an entire menu around it. Today’s choice: Polenta. Polenta is great in cakes and breads (nothing beats chilli with cornbread) but also makes a great side to mushroomy dishes. It reminds me of my childhood holidays in the warm italian part of southern Switzerland. The reason behind my choice of polenta is a recent dinner invitation. They served a delicious polenta/lemon/almond cake for dessert. I had two helpings (despite a starter, a main and an exploding food belly). The minute I got home I tried to find a similar recipe, determined to re-create this heavenly lemony dessert. I don’t know if it’s exactly the same recipe, but it sure tasted just as good :-). The strawberry coulis is an addition of mine, I felt the dish needed some fresh fruity sauce to round it off.
Beef Fillet, Mushrooms, Sherry Sauce, Creamy Polenta
adapted from Fast Food by Laurel Glen and Wildeisen