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
One thing I missed extremely during my time in London was the winterly weekend getaways to the snowy Swiss alps I am used to from my childhood. Finally I have them back!! Since the season started I have spent every free day in the snow. The fresh mountain air and the relaxed ambiance are irreplaceable. There is no better way to finish off a long day on the slopes than with a piece of fresh cake and a cup of hot chocolate (with the obligatory generous splash of some sort of Alcohol, Amaretto in my case) – pure bliss. Here is a lemony classic I personally love – even if you think you are drowning the cake in lemon, use all of the lemon sirup to drizzle!
Lemon Drizzle Cake
Apologies for the long break since the last post – my past few weeks were filled with eating, sleeping, working, getting the flat ready for Christmas, sleeping, working, buying presents and not much more – no time seemed to be left for my brain to creatively think of something to write. With that in mind I thought I’d reveal a classic winner of wintery indulgent desserts – a self saucing lemon pudding. It’s a favourite in my family, simple to make and always hits the spot after any meal. Perfect for frosty winter days. Not to forget – it also looks impressive and fools guests into thinking you puts lots of effort into making a lemon curd and a sponge topping. Little do they know the two are a result of one quick mixture….. So, if you forgot to make a Christmas pudding two months ago, why not give this dessert a go as an alternative for the 25th December – I’m sure everyone will love it!
Self Saucing Lemon Pudding
adapted from Leith’s How To Cook
Here is a post for all you nocturnal readers out there. Working hours in the surgical profession aren’t your standard 9 to 5 with a one hour lunch break. They are more like 7 to 7 with a 15 minute lunch break (if you’re lucky). Or the even better (not) shifts are the night shifts – 8pm to 8am with ha, wait for it, officially no calculated break – which normal functioning human being could survive that? This past week I had my first night shift after two night free years – dear god does your body protest. You’re tired all the time no matter how much sleep you get. You have the hugest eye bags all the time – make up resistant might I add. You’re hungry all the time – literally, I never thought waking up from hunger is a thing…. trust me… it is and it sucks! Additionally, ER’s attract strange people after dark…. who shows up at 2 am with a painful wrist 5 weeks post falling on it?? Seriously. Well, at least these people are kind enough to keep me busy 🙂
Anyways, to combat my constant hunger whilst on nights I decided to pre-make a batch of cinnamon rolls. In the past I have tried many recipes but none were satisfying enough. Until now. Just in time for my week of nocturnal binge eating I managed to create the perfect combination of doughy fluffyness with a heavenly cinnamony filling. Nom.