Happy New Year! This is a flognarde I made for New Year’s with plums. The nickname “plum flo” quickly caught on. It’s the same recipe that I posted on New Year’s, only with plums this time instead of apples, currants, and blackberries. The taste reminded me of plum dumplings.
My Mum styled the shot for me and I photographed it. We spent so much time trying to get the angle right that we made ourselves hungry and eventually I had to throw the towel in. I meant to post it sooner, though I only just got the photos off my camera today.
We’ll be back to our regular postings soon. Stay tuned!
Today is New Year’s Eve – now, depending on where you are in the world, it could be mere hours before 2013 or you’re already in the New Year. I’ve never abbreviated New Year’s Eve in my communications, so the last few days have been lived in some confusion whenever I saw NYE until I figured out what the letters stood for.
For Christmas, I made a flognarde and a crustless pumpkin pie. The flognarde (flow-nyard) was a little different this time, using hazelnut flour whereas before I’ve always used almond flour. It was also the first time I’ve ever used hazelnut flour. I was anxious that it wouldn’t work (hazelnuts’ association with chocolate was too close for me) but I sallied forth, with my efforts paying off, thankfully. It’s a moister flognarde and we all agree that we like it better with the hazelnut flour than almond flour.
When I made it with blackberries, it was an inspired move and that proved to be a success with everyone. The blackberries, especially ripe ones, work well with the apples and currants.
Continue reading “Apple, Currant, and Blackberry Flognarde with Hazelnut Flour”
The Olympics are over and those of us who watched are still coming down from a mixture of nerve-wracking high energy and emotions from watching and rooting for athletes from around the world that inspired us all.
Danny Boyle’s opening ceremony was deserving of its name, Isles of Wonder, and it was inspiring. I’m not the only one who thinks he deserves a knighthood. Outside of sports, it was a definite highlight – with James Bond and the Queen being a particular favourite for many. (I wish I could find a video to link, but no such luck. They’ve been taken down.) The closing ceremony didn’t exactly live up to the anticipation leading up to it, I think, but there were its highlights for everyone. For me, it was Russell Brand singing a cover of “I Am the Walrus” and Eric Idle’s performance of “Always Look on the Bright Side of Life”. Footage of Freddie Mercury on a video screen was unexpected and masterfully done as he roused an audience of 80,000 (and more from the world over) in a call-and-response before Brian May broke into his guitar solo.
Celebrating British and Olympic spirit, the idea for this ice cream was inspired within the first few days of the Olympics but it wasn’t until after it was done that I made it. Inspired by Eton mess, a classic British dessert named after the boys’ prestigious school where it was created, this ice cream has strawberries cooked into a jam and swirled into a custard base with meringue cookies (made from scratch and sweetened with honey) crumbled into it.
Continue reading “Strawberry and Meringue (Eton Mess) Ice Cream”