// API callback
readpostlabels({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-22952006"},"updated":{"$t":"2024-10-08T04:45:18.180+02:00"},"category":[{"term":"Friends and Feasts"},{"term":"Dessert"},{"term":"Vegetarian"},{"term":"Fruits"},{"term":"Ramblings"},{"term":"photographs"},{"term":"Vegetables"},{"term":"Cakes"},{"term":"Farmers Market Picks"},{"term":"Breakfast\/Brunch"},{"term":"Monthly Mingle"},{"term":"Italian"},{"term":"Food Guide"},{"term":"Eggs"},{"term":"Thanksgiving\/Christmas Recipes"},{"term":"Chocolate"},{"term":"Indian"},{"term":"French"},{"term":"Spices"},{"term":"Travel"},{"term":"Tarts\/Pies\/Flans"},{"term":"Events\/News"},{"term":"Snacks"},{"term":"Daring Bakers"},{"term":"Scones\/Cookies"},{"term":"Poultry"},{"term":"Soups and Stews"},{"term":"dairy"},{"term":"Sauces and Dips"},{"term":"Vegan"},{"term":"Herbs"},{"term":"Sweets"},{"term":"Breads"},{"term":"German"},{"term":"Salads"},{"term":"photography \/ Styling"},{"term":"Bollywood Cooking"},{"term":"Cooking School"},{"term":"Easter Recipes"},{"term":"Middle Eastern"},{"term":"Legumes"},{"term":"workshops"},{"term":"Cereals\/Grains"},{"term":"Rice\/Pilafs\/Pulaos"},{"term":"Ice cream"},{"term":"Pasta"},{"term":"Beef"},{"term":"Preserves\/Jams\/Jellies"},{"term":"Seafood"},{"term":"Baking Know-Hows"},{"term":"Seafood\/Fish"},{"term":"Sides"},{"term":"Drinks\/Cocktails"},{"term":"Home\/Design"},{"term":"Macarons"},{"term":"Sandwiches"},{"term":"Asian"},{"term":"Potatoes"},{"term":"CSA"},{"term":"Charity"},{"term":"Gluten-Free"},{"term":"M Bakes"},{"term":"Muffins"},{"term":"about"},{"term":"awards"},{"term":"Lamb"},{"term":"Mexican"},{"term":"Plate2Page"},{"term":"Cheese"},{"term":"Pork"},{"term":"Greek"},{"term":"Spanish"},{"term":"Veal"},{"term":"Scandinavian"},{"term":"Food Reviews"},{"term":"Norway"},{"term":"Recipe Index"},{"term":"Spice Infusions"},{"term":"press"},{"term":"Camera and Equipment"},{"term":"Caribbean"},{"term":"South African"},{"term":"blogroll"},{"term":"Game"},{"term":"Jump To Recipe"},{"term":"copyright violations"},{"term":"eBook"}],"title":{"type":"text","$t":"What's For Lunch Honey?"},"subtitle":{"type":"html","$t":"Food creates memories! The cooking and food blog What’s for lunch, Honey? invites you to come in and experience your senses, creating sensual memories. Experience life, homemade food, fast, fresh recipes and photography."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/-\/Dessert?alt=json-in-script\u0026max-results=50"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/search\/label\/Dessert"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/-\/Dessert\/-\/Dessert?alt=json-in-script\u0026start-index=51\u0026max-results=50"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"179"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"50"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1524514898837145736"},"published":{"$t":"2024-01-25T15:53:00.004+01:00"},"updated":{"$t":"2024-01-25T16:05:51.150+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":" Apple Apricot Crumble with Oats and Pecan Streusel Topping – A Perfect Winter Dessert"},"content":{"type":"html","$t":"\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53483459857\/in\/photostream\/\" title=\"Apple_Crumble_MeetaKWolff-154448\"\u003E\u003Cimg alt=\"Apple_Crumble_MeetaKWolff-154448\" src=\"https:\/\/live.staticflickr.com\/65535\/53483459857_06df741faf_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\n\u003Cp\u003EAs winter wraps its comforting embrace around us, there's nothing quite like the warmth that comes from a family gathered around a table. In the heart of this season, we are currently finding solace in shared moments, laughter, and the aroma of freshly baked treats. \u003C\/p\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\n\u003Cp\u003EThere is so much chaos in the world right now and many of the current events are tearing down many emotional barriers for me. I have been fleeing into the kitchen to find my peace and consolation. Enter my Apple Apricot Crumble – not just a dessert but a delightful tradition that beckons loved ones to gather. Bittersweet guilty pleasures knowing that in another part of the world - a part that is close to my heart there is so much suffering. \u003C\/p\u003E\n\n\u003Cp\u003EA table adorned with the humble ingredients of my cherished crumble recipe. Apples and dried apricots, come together in a symphony of flavours, creating a dessert that's as heartwarming as the company it keeps.\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53484701544\/in\/dateposted\/\" title=\"Winter_Landscape_ Weimar-MeetaKWolff\"\u003E\u003Cimg alt=\"Winter_Landscape_ Weimar-MeetaKWolff\" src=\"https:\/\/live.staticflickr.com\/65535\/53484701544_0ca4ecb24a_o.png\" width=\"645\" \/\u003E\u003C\/a\u003E\n\u003Cp\u003EAs I layer the oats and pecan streusel atop the fruit-filled goodness, it's not just a dessert; it's building memories. The sweet scent wafting through the kitchen becomes a beacon, drawing in Soeren like a magnet, eager to lend a hand with the crumble, Thomas sharing tales of winters shared with his family – it's a moment frozen in time, yet alive with the energy of togetherness.\u003C\/p\u003E\n\n\u003Cp\u003E Winter, after all, is the season of huddling close, of finding comfort in shared spaces. The Apple Apricot Crumble becomes not just a sweet treat but a catalyst for conversation, a reason to linger a little longer at the table. It's a dessert that transcends taste; it's a reminder that the best moments in life are the ones we create together.\u003C\/p\u003E\n\n\u003Cp\u003E So, as the winter winds howl outside, let your home be filled with the warmth of family and the aroma of Apple Apricot Crumble. Because in every spoonful, there's not just the taste of deliciousness – there's the flavour of love, laughter, and the joy of being together.\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53483440347\/in\/photostream\/\" title=\"Apples-2016-by-Meeta-K-Wolff-0028\"\u003E\u003Cimg alt=\"Apples-2016-by-Meeta-K-Wolff-0028\" src=\"https:\/\/live.staticflickr.com\/65535\/53483440347_b1482b6115_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\n\n\u003Cp\u003EDid you know that apples have been cultivated by humans for over 4,000 years? From the ancient orchards of Kazakhstan to the legendary Garden of Hesperides in Greek mythology, these fruits have journeyed through time, symbolizing everything from temptation to knowledge.\u003C\/p\u003E\n\n\u003Cp\u003EThe world probably does not need another apple crumble recipe, but there is something very special about this one. It simmers the apples with dried apricots in citrusy orange juice to release a beautiful sunny flavour. Otherwise, you take those lightly caramelized apples, and you put them in your baking dish and then comes the topping. The topping itself is often my reason to make the crumble. I add rolled oats for extra texture and flavour -they not only contribute a delightful crunch but also bring a wholesome, earthy flavour that enhances the overall taste. Meanwhile, the pecans add a buttery richness and a subtle nuttiness that lingers on the palate.\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53484775750\/in\/photostream\/\" title=\"Apple Crumble\"\u003E\u003Cimg alt=\"Apple Crumble\" src=\"https:\/\/live.staticflickr.com\/65535\/53484775750_c0e3e435d3_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\n\n\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\n  \u003Ch1 itemprop=\"name\"\u003E\n    Recipe: Apple Apricot Crumble with Oats and Pecan Streusel Topping\n  \u003C\/h1\u003E\n  \u003Cdiv class=\"reciperight\"\u003E\n    \u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/apple-apricot-crumble\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\n    \u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53484508103\/in\/photostream\/\" title=\"Apple_Crumble_MeetaKWolff-154521\"\u003E\u003Cimg alt=\"Apple_Crumble_MeetaKWolff-154521\" class=\"recipeimage\" itemprop=\"image\" src=\"https:\/\/live.staticflickr.com\/65535\/53484508103_d26d794599_o.jpg\" \/\u003E\u003C\/a\u003E\n  \u003C\/div\u003E\n  By \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003EPrep Time:\n  \u003Ctime datetime=\"PT30M\" itemprop=\"prepTime\"\u003E30 min\u003C\/time\u003E \u003Cbr \/\u003ETotal Time:\n  \u003Ctime datetime=\"PT1H45M\" itemprop=\"totalTime\"\u003E1 hour 45 min\u003C\/time\u003E\n  \u003Cbr \/\u003EMakes: \u003Cspan itemprop=\"yield\"\u003E1 shallow oveproof pie\/tart dish or 2 smaller 20cm pie forms\u003C\/span\u003E\n  \u003Cbr \/\u003E\n  \u003Ch2\u003EIngredients\u003C\/h2\u003E\n  \u003Ch4\u003ETopping\u003C\/h4\u003E\n\n  \u003Cul itemprop=\"ingredients\"\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E65g flour\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E45 g rolled oat flakes\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E110 g pecan nuts, coarsely chopped\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E100g brown raw sugar\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E70 g butter, softened\u003C\/li\u003E\n    \u003C\/ul\u003E\n  \u003Ch4\u003EFilling\u003C\/h4\u003E\n   \u003Cul itemprop=\"ingredients\"\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E6 medium crisp and tasty apples with a good balance of sweetness and acidity\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E95 g dried apricots, roughly chopped\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E1 organic orange, zest and juice\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E100g muscovado sugar\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E1 teaspoon of ground cinnamon\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E1 teaspoon vanilla paste\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E1 tablespoon cornstarch\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003Epinch of sea salt\u003C\/li\u003E \n  \u003C\/ul\u003E\n  \u003Ch2\u003EMethod\u003C\/h2\u003E\n  \u003Col itemprop=\"instructions\"\u003E\n    \u003Cli\u003E\n     Position a rack in the lower third of the oven. Preheat oven to 180° C. Butter one large baking dish or two smaller ones.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n     \u003Cb\u003ETo make the topping:\u003C\/b\u003E combine all ingredients and mix well. Transfer to a freezer bag and put in freezer till you make the filling.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n     \u003Cb\u003E To make the filling:\u003C\/b\u003E in a medium saucepan, combine orange zest, juice and chopped apricots. Bring to a simmer and cook until the apricots are soft. Set aside.\n\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      In a large bowl mix sugar, vanilla paste and cinnamon. Halve and core apples. Cut in roughly bitesize chunks. Add the chunks to the bowl and toss apples with sugar, vanilla paste and cinnamon. Sprinkle cornstarch over apples and give another mix through. This binds the juices of the filling once it starts to cook. Stir in apricots and juice from the saucepan.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      Scrape mixture into the buttered dish (or dishes) and spread evenly. Distribute the crumbly topping evenly over apples. Bake until crumble is browned on top and juices are bubbling and thickened. If you are making this in one large dish it should take about 1.5 hours. If you are using two smaller pans it will take roughly 45 minutes to an hour. Serve warm or cold.\n    \u003C\/li\u003E\n  \u003C\/ol\u003E\n  \u003Ch2\u003ENotes\u003C\/h2\u003E \u003Cbr \/\u003E\n  \u003Cul\u003E\u003Cli\u003E\u003Cb\u003EChoose the Right Apples:\u003C\/b\u003E Select apples that hold their shape well during baking and provide a good balance of sweetness and tartness. Popular choices for baking include Granny Smith, Honeycrisp, or a mix of different varieties.\u003C\/li\u003E\n    \u003Cli\u003E\u003Cb\u003EExperiment with Spices:\u003C\/b\u003E Besides cinnamon, feel free to experiment with other spices like nutmeg, cardamom, or ginger. These can add depth and complexity to the flavour profile.\u003C\/li\u003E\n    \u003Cli\u003E\u003Cb\u003EPrevent Soggy Bottoms:\u003C\/b\u003E To avoid a soggy bottom, consider baking the crumble on a preheated baking sheet. This helps the bottom of the dish to cook faster and crisp up.\u003C\/li\u003E\n    \u003Cli\u003E\u003Cb\u003EPair with Ice Cream or Whipped Cream:\u003C\/b\u003E Serve the crumble with a scoop of vanilla ice cream or a dollop of freshly whipped cream to add a creamy and indulgent element.\u003C\/li\u003E  \n  \u003C\/ul\u003E\n\u003C\/div\u003E\n\u003Chr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53484508103\/in\/photostream\/\" title=\"Apple_Crumble_MeetaKWolff-154521\"\u003E\u003Cimg alt=\"Apple_Crumble_MeetaKWolff-154521\" src=\"https:\/\/live.staticflickr.com\/65535\/53484508103_d26d794599_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\n\n\u003Cp\u003EWith the first spoonful of this Apple Apricot Crumble, your taste buds are met with a harmonious blend of sweet and tart notes. The soft, cinnamon-kissed apples and succulent apricots create a symphony of flavours that dance on your palate. The natural sweetness of the fruits is complemented by the toasty richness of the oats and the nutty warmth of the pecan streusel.\u003C\/p\u003E\u003Cp\u003E As your fork descends through the layers, you'll encounter the comforting textures that define a perfect crumble. The fruit filling, tender and juicy, contrasts beautifully with the slightly crunchy, golden-brown topping. Each bite is a medley of textures, creating a satisfying and indulgent experience.\u003C\/p\u003E\n\u003Cp\u003EIn essence, this Apple Apricot Crumble is a celebration of flavours and textures – a dessert that not only satisfies your sweet tooth but also takes you on a journey through the comforting essence of family, tradition, and the richness of winter gatherings.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EYou might like these baked sweet ideas from What’s for Lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellpadding=\"2\" cellspacing=\"2\" style=\"width: 403px;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0304\" height=\"240\" src=\"https:\/\/farm2.staticflickr.com\/1875\/29694154547_b30ce7ceee_o.jpg\" width=\"160\" \/\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg alt=\"Pear Cranberry Crumble by Meeta K. Wolff-0010 by WFLH, on Flickr\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/proxy\/AVvXsEgW7m80wsIMoHzM6lX5Ny1T3PSmyU-zgEp9XDSmbRGY8xSWrcwgOa16QlNK6Z5Y2f3ABfgbweyEfry5GG9CbluwOV-HtRPWDuS0KvsCFJMXmwuHAcMUy7vNBqhiSoRtgundlKi5co3cwPM0ngF6cMZCP4Mw95ZvMY_xEg=s0-d\" width=\"160\" \/\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"134\"\u003E\u003Cimg alt=\"Cherry Roasted Almond Marzipan (0047) by Meeta K. Wolff\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/proxy\/AVvXsEiwF0GcGYZ6oRObYkJ27ipNfvAWuxQ_cFw9UQe0qSFmWQunRDCRq0g0QbD6Roy1jwz4EMrTxy3kYlPebO-P-lhIWvCokUK7h_QdHnhtY5jwzbCVx7RgPFU7QbAfXiq_2M8VEwUB-n_M0k0z4QYRFK2YyvPPGQG81Zbl=s0-d\" width=\"160\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/09\/cherry-coconut-clafoutis.html\" target=\"_blank\"\u003ECHERRY COCONUT CLAFOUTIS\u003C\/a\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2013\/11\/PearCranberryCrumble.html\" target=\"_blank\"\u003EPEAR AND CRANBERRY CRUMBLE WITH RAW HONEY AND GINGER\u003C\/a\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"134\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2013\/09\/CherryMarzipanTart.html\" target=\"_blank\"\u003ECHERRY AND ROASTED ALMOND MARZIPAN TART\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\n\u003Cp\u003E\n  \u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2023\n    Meeta Khurana Wolff unless otherwise indicated. | All rights reserved |\n    Please Ask First\u003C\/small\u003E\n\u003C\/p\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1524514898837145736\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2024\/01\/apple-apricot-crumble .html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1524514898837145736"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1524514898837145736"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2024\/01\/apple-apricot-crumble .html","title":" Apple Apricot Crumble with Oats and Pecan Streusel Topping – A Perfect Winter Dessert"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/proxy\/AVvXsEgW7m80wsIMoHzM6lX5Ny1T3PSmyU-zgEp9XDSmbRGY8xSWrcwgOa16QlNK6Z5Y2f3ABfgbweyEfry5GG9CbluwOV-HtRPWDuS0KvsCFJMXmwuHAcMUy7vNBqhiSoRtgundlKi5co3cwPM0ngF6cMZCP4Mw95ZvMY_xEg=s72-c-d","height":"72","width":"72"},"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2845889046732646262"},"published":{"$t":"2018-09-19T14:30:00.000+02:00"},"updated":{"$t":"2018-09-19T15:44:34.847+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten-Free"}],"title":{"type":"text","$t":"Cherry Coconut Clafoutis"},"content":{"type":"html","$t":"\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0290\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/44632756711\/in\/photostream\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0290\" src=\"https:\/\/farm2.staticflickr.com\/1876\/44632756711_ea47730f08_o.jpg\" width=\"650\" height=\"975\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EIt made a lasting impression and it deeply fulfilled my soul. Madame Maillard brought it out in a cast iron pan not much larger than a dessert plate. The sides were puffed up like a soufflé and browned on the edges, and the juices of the fruit left a blood-red trail within the ridges. Peeling off some waxed paper from a small ceramic bowl she pulled out of the fridge and to my delight, she formed the perfect quenelle of Crème Fraiche and carefully placed it on top of my very first cherry clafoutis. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EUp until this moment, I had not taken to the meal too well. The starter had put me off and I was picking at the rest of the courses with extreme trepidation. Monsieur Maillard had set down a plate of cold thinly sliced meat drizzled in a vinaigrette-like sauce and some lovely homemade warm bread. Without a break in their chatter, my host forked a slice on my plate spooning some of the sauce over the slice of meat. The dish was cold but I decided to dip the warm bread into the sauce. As I sliced into the meat, I had a flash of a second thought. I had no idea what I was eating but my brain registered something about a Tête. I took another bite and was not sure if this was really what my palate imagined when I had decided to spend a summer in Paris with a guest family. But then I heard it again and I pricked my ears to get the gist of exactly what I was eating - Tête de veau. \u003C\/p\u003E\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0276\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/44632755501\/in\/photostream\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0276\" src=\"https:\/\/farm2.staticflickr.com\/1889\/44632755501_a0f0f155ea_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EMy face must have fallen as I heard giggles from across the table. My A'level standard French was able to translate calf's head for me to understand what was on my plate. I continued to chew the meat trying very hard not to fulfill all the clichés of a foreigner in France. But it was no good I was unable to finish my plate and tried to avoid the smirks of the others on the table. I awaited the next course with a certain anxiety but was quite relieved to see the familiar form of chicken in the roasting pan. Grandmére Maillard put a reassuring hand on my arm, making me feel insignificantly better. \u003C\/p\u003E\u003Cp\u003EThe chicken was filled with liver patè and while it looked elaborate for a family meal it tasted rather bland, the meat dry and insipid. Nonetheless, I cleared my plate more due to the fact of being hungry after a whole day at the language school and I did not want to come off as a picky or spoilt towards my guest family. \u003C\/p\u003E\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0264\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/44632754451\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0264\" src=\"https:\/\/farm2.staticflickr.com\/1864\/44632754451_0f12e3e15e_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003E\"Grandmére Maillard a fait le dessert aujourd'hui!\" - \u003Ci\u003EGrandmére Maillard had made the dessert today\u003C\/i\u003E.\u003C\/p\u003E\u003Cp\u003ESpoons and plates were passed around, I could feel the slight excitement at the table as everyone waited to be served a portion of Grandmére Maillard's cherry clafoutis. The fluffy custard with the golden ruffled edges was dotted with sweet dark French cherries stewed to a jam-like consistency. It had gotten quiet around the table, the only sounds were of the spoons scraping the plates as we all voraciously devoured the clafoutis.\u003C\/p\u003E\u003Ca title=\"CherryCoconutClafoutis-by Meeta K. Wolff-0176\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29694152697\/in\/dateposted\/\"\u003E\u003Cimg alt=\"CherryCoconutClafoutis-by Meeta K. Wolff-0176\" src=\"https:\/\/farm2.staticflickr.com\/1844\/29694152697_d4312e7747_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EMy first cherry clafoutis back when I 19 has somewhat of an iconic place in my heart. After tucking into Grandmére Maillard's cherry clafoutis I visited a local bookstore a few days later to browse through some of their cookbooks. Of course, I was looking for a recipe for a clafoutis. Having found a few, I was finding it hard to believe that only the most basic of ingredients like milk, eggs, flour, and fruit could produce a dessert so utterly glorious. Feeling underwhelmed and expecting a lot more to Grandmére Maillard's clafoutis I decided to ask her. Her English was modest at best and I was hoping that my French lessons would pay off. \u003C\/p\u003E\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0287\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29694155817\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0287\" src=\"https:\/\/farm2.staticflickr.com\/1871\/29694155817_6711e366a7_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EIt came as a surprise to me when she confirmed that a clafoutis used only basic everyday ingredients and the freshest of seasonal fruits. However, she did give me a valuable tip that day. She told me that many make their clafoutis cake-y, which happens to be quite fine but the real appeal of a clafoutis is when the texture is smooth like custard. \u003C\/p\u003E\u003Cp\u003ESince then many years have passed and I have made a lot of clafoutis - a few have been quite lousy! But over the years I like to think I have found a great balance in making a pretty good clafoutis. It is not quite like Grandmére Maillard's clafoutis - that is right up there and I definitely believe that a good doses of my memories make that clafoutis unforgettable. \u003C\/p\u003E\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0273\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29694154547\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0273\" src=\"https:\/\/farm2.staticflickr.com\/1875\/29694154547_b30ce7ceee_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EThis summer when I went to the cherry orchards armed with my blue bucket - I could not help but remember my first clafoutis. There was no doubt in my mind that some of these cherries would be used for the creamy custard dessert. \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\nI played around with an idea I have been having for quite some time. I wanted to pair the cherry flavors with coconut and make it using a grain-free flour. I used coconut blossom sugar and as I was mixing the batter it turned into a beautiful café au lait color and as it baked the kitchen smelled of caramel and toffee. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0304\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/44632753441\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0304\" src=\"https:\/\/farm2.staticflickr.com\/1855\/44632753441_c6edeb0778_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI also use a light coconut milk drink and coconut flour. I found the custard turned out to be wonderfully silky and creamy with a slight hint of coconut. I leave some of the cherry pits in the clafoutis as I always find it gives the clafoutis a nutty boost. Give it a try if you like and come back and tell me what you think. If cherries are out of season now - then try these with plums. I have a clafoutis with fresh German Zwetschgen in the oven right now - you use whatever you have. \u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Cherry Coconut Clafoutis\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cherry-coconut-clafoutis\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSFnnexXOiLSHBtWov3wMu1siMcEa7K3m7Qqvwq_LoCvsT9M3vD12ZITEeaBLgr_mubZP0BBaxzu7lZjuWZX_um-rBT0HULz1vd8h-lI9Ks-EVUJY7kSgWpAcQK4bIN3EHzAHR\/s1600\/Cherry_Clafoutis-by+Meeta+K.+Wolff-0290.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSFnnexXOiLSHBtWov3wMu1siMcEa7K3m7Qqvwq_LoCvsT9M3vD12ZITEeaBLgr_mubZP0BBaxzu7lZjuWZX_um-rBT0HULz1vd8h-lI9Ks-EVUJY7kSgWpAcQK4bIN3EHzAHR\/s1600\/Cherry_Clafoutis-by+Meeta+K.+Wolff-0290.jpg\" width=\"235\" itemprop=\"photo\" data-original-height=\"1200\" data-original-width=\"800\"\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E Prep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H30M\"\u003E30 minutes\u003C\/time\u003E Total Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H15M\"\u003E1 hour 15 minutes\u003C\/time\u003E Serves: 6 \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E450 - 500 g cherries (either pitted or not)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E295 ml coconut milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E155 g cococnut blossom sugar or brown sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 large eggs\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E70g coconut flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 ½ tsp. vanilla extract\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of sea salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EButter, for greasing the pan\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Eabout 2 teaspoons semolina, for dusting the pan \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the oven to 190 degrees C and position a rack in the middle. Butter a 24 cm round baking tin and dust it lightly with the semolina. Shake out any excess. Place all the cherries in one layer into the tin.\u003Cbr \/\u003E\n\u003Cli\u003EIn a food processor or a blender combine coconut milk, sugar, eggs, coconut flour, vanilla extract and sea salt and blend until the mixture is smooth - this should take about a minute. Stop in between and scrap the sides of the container.\u003Cbr \/\u003E\n\u003Cli\u003ESlowly pour over the cherries, trying not to disturb them too much. Bake for 30-40 minutes until the custard is puffed and golden brown and a tester inserted into the center comes out clean. Serve at room temperature with some powdered sugar dusted on top if desired. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Cherry_Clafoutis-by Meeta K. Wolff-0263\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29694153647\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0263\" src=\"https:\/\/farm2.staticflickr.com\/1880\/29694153647_ffeb1b3096_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EI’d like to think there was a lesson in all this - the best things in life are rather simple and if you want to jazz the simple up a bit it does not take much. A simple cherry clafoutis was jazzed up to give some exotic summer flavour with coconut. The custard is silky and smooth. I like to do it in the blender as it really gets rid of any lumps nicely to leave a batter with a thick texture. Our temperatures right now are crazy hot - almost 30 degrees C. One would not think it was September! We are still sitting outside and enjoying the balmy hot weather with summer-like desserts and barbecues as if we were still in the middle of June!\u003C\/p\u003E\u003Cp\u003EI will be off to a even hotter region next week as I head out to Dubai for a few weeks. Lots of great things happening there and I look forward to seeing all my awesome people there - family and friends. I am sure when I return the weather has turned and the beuatiful colors of Autumn will be upon us. Have a good few weeks and do follow me over on \u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\" target=\"_blank\"\u003Emy Instagram\u003C\/a\u003E as I will be updating my stories and feed there - just in case you miss me! \u003C\/p\u003E\u003Ch2\u003E\u003Cfont style=\"font-weight: bold\"\u003EClafoutis, Crumbles and Cobblers on What’s for lunch honey?:\u003C\/font\u003E\u003C\/h2\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E \u003Ch2\u003E\u003Cimg alt=\"Pear Cranberry Crumble by Meeta K. Wolff-0010\" src=\"https:\/\/farm8.staticflickr.com\/7454\/10911399963_6c739ceca2_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/h2\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E \u003Cp\u003E\u003Cimg alt=\"Dark Chocolate Cherry and Tahini Clafoutis (0025) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjUF7seAFLsHbU0TRWLGt-KItm4DHnR_wcKEqHv_KtQsGNVLxnfsmAmySIUKDKLWgT6yERt-lZoxxeUQpXXm81zWu5_BxI_RP8QCbujcy6exBy0gCcal8L4lfVZHm-SXuXYiG43hw\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/p\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E \u003Cp\u003E\u003Cimg alt=\"Berry Peach Cobbler (0006) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwjySQEJ4EPTdAScxzZOTrgq9SZ8rRsvG4ynRsgvT8JOBtqkRCwaXmnOZvO1A7_9HMP6LULX_JKb4WHkzF7PVLx5BwupBsLLpYBtIQiniH9Gax6hTCC46pggm6XpNDQgn6Hftarg\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/p\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca name=\"3807698914721858635\"\u003E\u003C\/a\u003E \u003Ch2\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/11\/PearCranberryCrumble.html\" target=\"_blank\"\u003EPEAR AND CRANBERRY CRUMBLE WITH RAW HONEY \u0026amp; GINGER\u003C\/a\u003E\u003C\/h2\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E \u003Cp\u003E\u003Ca name=\"1806389827313703532\"\u003E\u003C\/a\u003E \u003Ch2\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/dark-chocolate-cherry-and-tahini.html\" target=\"_blank\"\u003EDARK CHOCOLATE CHERRY AND TAHINI CLAFOUTIS\u003C\/a\u003E\u003C\/h2\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cstrong\u003E \u003Ch2 align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/08\/berry-peach-cobbler-with-lemon-and.html\" target=\"_blank\"\u003EBerry Peach Cobbler with a Lemon and Vanilla Crust\u003C\/a\u003E\u003C\/h2\u003E\u003C\/strong\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2845889046732646262\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/09\/cherry-coconut-clafoutis.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2845889046732646262"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2845889046732646262"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/09\/cherry-coconut-clafoutis.html","title":"Cherry Coconut Clafoutis"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSFnnexXOiLSHBtWov3wMu1siMcEa7K3m7Qqvwq_LoCvsT9M3vD12ZITEeaBLgr_mubZP0BBaxzu7lZjuWZX_um-rBT0HULz1vd8h-lI9Ks-EVUJY7kSgWpAcQK4bIN3EHzAHR\/s72-c\/Cherry_Clafoutis-by+Meeta+K.+Wolff-0290.jpg","height":"72","width":"72"},"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1241277879223637226"},"published":{"$t":"2018-05-30T13:29:00.001+02:00"},"updated":{"$t":"2018-05-30T13:29:44.067+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Rhubarb Pistachio Frangipane Tart"},"content":{"type":"html","$t":"\u003Ca title=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0047\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html\"\u003E\u003Cimg alt=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0047\" src=\"https:\/\/farm2.staticflickr.com\/1723\/42380871172_356baaf213_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003ERhubarb, for many, is an acquired taste, often not acquired till adulthood. I did not acquire the taste until a few years after I moved to Germany. Rhubarb is the harbinger of springtime, and like Spring it is transient and delightful. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EAppearing in April and sometimes lasting as long as July, rhubarb is in actual fact a vegetable masquerading as a fruit. It's best to seize rhubarb's moment as soon as it appears at the markets and take full advantage of the delicate stalks. \u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0005\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html\"\u003E\u003Cimg alt=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0005\" src=\"https:\/\/farm2.staticflickr.com\/1743\/42430885911_ce457479fa_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003ERhubarb was never really on top of my list of favorites till I came to Germany, married my husband and acquainted myself with the German cuisine through my late mother-in-law.\u0026nbsp; In a country, where eating seasonally is a fact of life, Germans often wait eagerly through the long winter for the first ruby red stalks to appear at the markets. My mother-in-law would stock up on rhubarb as soon as they began showing up at the markets and grocery stores. Jars were sterilized and filled with spiced rhubarb compote, jams or poached rhubarb to be used throughout the year. Then came the cakes and tarts - my mother-in-law's rhubarb vanilla sheet-cake was a delicate mix of tangy and sweet heaven.\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0016\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html\"\u003E\u003Cimg alt=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0016\" src=\"https:\/\/farm2.staticflickr.com\/1752\/41528409385_32de21b548_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003Ca title=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0035\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html\"\u003E\u003Cimg alt=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0035\" src=\"https:\/\/farm1.staticflickr.com\/874\/41528405795_7127aaf7cb_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EAs my palate developed, I began relishing the tangy punch of rhubarb but found it was often smothered in too much sugar and cooked to a pulp. I began experimenting with savory dishes, allowing a hint of that refreshing sourness to highlight a pork or poultry dish. In tarts and cakes, I often replaced sugar with something mellower like honey to complement the earthy and delicate flavors. Then came the beverages and cocktails - if you have never tried making rhubarb vodka - it is a truly wonderful thing!\u003C\/p\u003E \u003Cp\u003ERhubarb pairs well with a variety of flavors and is adaptable to use in savory and sweet dishes. Strawberry is probably the favorite partner but try apples, apricots, ginger, citrus flavors, black pepper as possible rhubarb partners too. Use rhubarb in crumbles, or drop pieces of rhubarb in muffins and breads or stir heaps of poached rhubarb through thick Greek yogurt topped with granola, sauté rhubarb and honey for a light quinoa salad, or roast with onions and pork chops for a tangy savory dish - the possibilities are limitless. \u003Cbr\u003E\u003C\/p\u003E \u003Cp\u003E\u003Ca title=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0052\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html\"\u003E\u003Cimg alt=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0052\" src=\"https:\/\/farm2.staticflickr.com\/1732\/41528413135_fd3875050b_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E \u003Cp\u003EOne of the first things I love making when rhubarb comes into season is a quick and easy tart to satisfy the rhubarb desires quickly. The vivid green pistachio frangipane is a royal bed for the poached rhubarb scented with a hint of cardamom. Paired with the crumbly buttery crust this tart is an elegant teatime partner to welcome the glorious days of Spring. \u003C\/p\u003E \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E \u003Ch1 itemprop=\"name\"\u003ERecipe: Cardamon Infused Rhubarb Pistachio Frangipane Tart\u003C\/h1\u003E \u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cardamon-infused-rhubarb-pistachio-frangipane-tart\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvuhpBCpZv78_ONoGpKwuDKXdZu4bnBaPbATwJZGFoB_bK4BGl5MCXj2c9QqkxgiV8UI38uWuuyPxXw04omYRf5iKkFyJuJpjtOyz37QJBHRmxGCyNgebwuQyftGE8u8zH28U7Tw\/s1600\/RhubarbPistachioFrangipaneTart-by+Meeta+K+Wolff-0052.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvuhpBCpZv78_ONoGpKwuDKXdZu4bnBaPbATwJZGFoB_bK4BGl5MCXj2c9QqkxgiV8UI38uWuuyPxXw04omYRf5iKkFyJuJpjtOyz37QJBHRmxGCyNgebwuQyftGE8u8zH28U7Tw\/s1600\/RhubarbPistachioFrangipaneTart-by+Meeta+K+Wolff-0052.jpg\" width=\"234\" itemprop=\"photo\" data-original-height=\"1200\" data-original-width=\"800\"\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr\u003EPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H30M\"\u003E30 minutes\u003C\/time\u003E \u003Cbr\u003ETotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H35M\"\u003E1 hour 35 minutes\u003C\/time\u003E \u003Cbr\u003EServes: 8 \u003Cbr\u003E \u003Ch2\u003EIngredients\u003C\/h2\u003E \u003Cul itemprop=\"ingredient\"\u003E\u003Cb\u003EFor the pastry crust\u003C\/b\u003E  \u003Cli itemprop=\"ingredient\"\u003E200g plain flour\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E20g icing sugar\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E100g cold unsalted butter\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 large egg yolk\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003EA couple of tablespoons of ice cold water\u003Cbr\u003E\u003C\/li\u003E\u003C\/ul\u003E \u003Cul itemprop=\"ingredient\"\u003E\u003Cb\u003EFor the frangipane\u003C\/b\u003E  \u003Cli itemprop=\"ingredient\"\u003E100g unsalted pistachios\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E115g unsalted butter, softened\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1\/3 cup \/ 112g raw honey\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E2 eggs\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1\/3 cup \/ 80ml heavy cream\u003Cbr\u003E\u003C\/li\u003E\u003C\/ul\u003E \u003Cul itemprop=\"ingredient\"\u003E\u003Cb\u003EFor the rhubarb\u003C\/b\u003E  \u003Cli itemprop=\"ingredient\"\u003E50g sugar\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E6 stalks of fresh rhubarb cut into 3 inch long pieces\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1\/2 cup water\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon cardamom\u003Cbr\u003E\u003C\/li\u003E\u003C\/ul\u003E \u003Ch2\u003EMethod\u003C\/h2\u003E \u003Col itemprop=\"instructions\"\u003E \u003Cli\u003ETo make the pastry crust tip the flour, icing sugar and a pinch of salt into a mixing bowl, dice the butter into cubes and rub it in using your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tablespoons of cold water and knead the dough together with your hands until combined. Try not to overwork the dough; stop as soon as it comes together in a ball. Wrap, then chill the dough for 20 minutes.\u003Cbr\u003E \u003Cli\u003EOnce the dough has rested, roll it out until it is approx. 3 mm thick. butter a a tart pan. For a round one use 23cm-diameter for a square tart form approx. 21 x 21cm. Carefully transfer the crust to the tin, pushing it into the corners, and patching up any cracks or tears. Trim any overhang. Leave the pastry to chill for 20 minutes. Preheat the oven to 190°C, fan 170°C.  \u003Cli\u003EBlind bake the crust: Scrunch up a sheet of baking paper into a ball, then lay it over the crust. Fill this with baking beans, making sure that you press them into the corners. Transfer the tart form to the oven and bake for 20 minutes, then remove the baking beans and paper, then cook for another 5 minutes until golden.  \u003Cli\u003EWhile the tart crust is baking make the rhubarb. In a large skillet, combine the water, sugar and cardamom and bring to a boil. Add the rhubarb stalks, reduce the heat to a very low boil and poach the rhubarb for about 3-4 minutes, until just soft. Make sure not to move the rhubarb around too much as it may fall apart. Remove with a slotted spoon and let cool on pieces of paper towels.  \u003Cli\u003EMake the pistachio frangipane: In a food processor, process the pistachios until finely ground - do not over process. Add the butter and raw honey and process until well blended. Pour the frangipane mixture into a bowl and with a whisk, mix in the eggs and heavy cream. The idea is not to incorporate to much air into the mixture to avoid cracking when the mixture rises during the baking period.  \u003Cli\u003EAssemble the tart by spooning the frangipane mixture into the tart shell, arrange the rhubarb pieces over the frangipane. Bake for 40-45 minutes or until it starts to get golden brown. Serve warm or cold with dollops of crème fraîche and some rhubarb syrup (see notes below) drizlled on top. \u003C\/li\u003E\u003C\/ol\u003E\u003Cstrong\u003ENotes:\u003C\/strong\u003E  \u003Cul\u003E \u003Cli\u003EOnce you have poached the rhubarb and removed with a slotted spoon, cook down the liquid until it reduces to tha thick syrup. YOu can use this to drizzle over the crème fraîche instead of honey. \u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E \u003Chr\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0059\" href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html\"\u003E\u003Cimg alt=\"RhubarbPistachioFrangipaneTart-by Meeta K Wolff-0059\" src=\"https:\/\/farm2.staticflickr.com\/1755\/42380872602_47514fa8ef_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003ESharp and delicate the poached rhubarb is the perfect contrast to the sweet and nutty frangipane. If you do not have time to make the crust then please feel free to buy a good butter puff pastry crust, which works equally well. I personally love the hint of cardamom in the rhubarb compote, adding a bold earthy character to the entire tart. Substitute cardamon with cinnamon, lemon zest, vanilla or even black pepper for other flavor variations. The main thing is to enjoy this stunning tart with family and friends!\u003C\/p\u003E \u003Cp\u003E\u003Cstrong\u003EMore sweet tarts for Spring and Summer on WHat’s for lunch, honey?\u003C\/strong\u003E\u003C\/p\u003E \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E \u003Ctbody\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0028) by Meeta K. Wolff\" src=\"https:\/\/farm9.staticflickr.com\/8483\/8170362861_f5d4c373ed_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Bakewell Tart (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCAj4ICO2l8Ci_eTA9k_7Em0aGHdPHIV5jVM_5Gye2ic_pyc0EL3K_PFF9Y9MmTogPW6y5XA8iPIsSwvdp5kuFO3uhIOh-0uxKyssizhoL0Z0nDtQM9k56FmBLlWCsvy8KJuCSZQ\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Apricot and Pistachio Frangipane Tart (0057) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhgzu_AXsTfeJC_ufbxksgRGvzUJ7Dr7NnyWqhU-oq3KEDZ4VenQBv1iC5bmF36KMafL_woyIiLqZzl2Cf87DVLIhhvNY98RbdCcbC17EdPouWWOcgj25iRoIHxYaIADaqjFLX4tw\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/11\/HoneyZwetschgenHazelnutCreamTart.html\"\u003EHoney Cinnamon Zwetschgen and Hazelnut Cream Tart\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/06\/bakewell-tart-with-thyme-infused-cherry.html\"\u003EBakewell Tart with Thyme Infused Cherry Preserve and Cashew Frangipane\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/apricot-and-pistachio-frangipane-tart.html\"\u003EApricot and Pistachio Frangipane Tart\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Chr color=\"#e88010\" size=\"1\"\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1241277879223637226\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html#comment-form","title":"17 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1241277879223637226"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1241277879223637226"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/rhubarb-pistachio-frangipane-tart.html","title":"Rhubarb Pistachio Frangipane Tart"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvuhpBCpZv78_ONoGpKwuDKXdZu4bnBaPbATwJZGFoB_bK4BGl5MCXj2c9QqkxgiV8UI38uWuuyPxXw04omYRf5iKkFyJuJpjtOyz37QJBHRmxGCyNgebwuQyftGE8u8zH28U7Tw\/s72-c\/RhubarbPistachioFrangipaneTart-by+Meeta+K+Wolff-0052.jpg","height":"72","width":"72"},"thr$total":{"$t":"17"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4863597682187090534"},"published":{"$t":"2017-04-26T16:16:00.000+02:00"},"updated":{"$t":"2017-05-02T20:57:50.063+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Chamomile and Saffron Crème Caramel"},"content":{"type":"html","$t":"\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-5\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-5\" src=\"https:\/\/c1.staticflickr.com\/3\/2853\/33436612863_f8f2ce6ffd_b.jpg\" width=\"645\" height=\"967\" meta property=\"og:image\"\u003E\u003C\/a\u003E\u0026nbsp; \u003Cp\u003EAs a child of the 80s, the crème caramel was the epitome of all desserts for me. As a daughter of an hotelier I spent a lot of the 80s giving into the gentle jiggling charm of this dessert. Somewhere into the 90s the dessert disappeared from its pedestal of fame. Apparently the crème caramel had occupied a huge amount of space on restaurant menus around the world for a large part of the 20\u003Csup\u003Eth\u003C\/sup\u003E century and probably had to make room for the liquid nitrogen dessert trends that took the 2000s over by storm. Or how about the fusion of any two ingredients possible – \u003Ci\u003Ecronut\u003C\/i\u003E or \u003Ci\u003Ecruffin\u003C\/i\u003E anyone?\u0026nbsp; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EFor me the crème caramel will always have a wobbly satisfaction that smooth silky custard-type desserts usually do. Bathing in the luscious syrupy caramel sauce, the dessert becomes a magical experience that no unicorn fabled dessert (or drink) can ever match. It certainly is time for a revival of this culinary classic. Many good things came from the 80s and this certainly is right up there on the list.\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003Ethe ideal custard for a crème caramel should be delicately flavored - not too rich or sweet \u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EAt the heart of the crème caramel is of course, custard. Like all custards it starts with eggs, mixed with milk and heated to the required consistency. But not all custards are made alike – a rich crème anglaise, for example, should be thin enough to pour. The crème caramel is a set-custard baked and usually protected from the dry heat of the oven with a water bath and set firm enough to easily turn it on a plate. The firmness of the custard depends on the proportion of egg whites, because the whites form a matrix of albumen creating a gel, which helps to set the custard. The more egg white included, the firmer the custard. Custards cooked in this way were also called \u003Ci\u003Edouchets\u003C\/i\u003E and includes classics like bread and butter pudding, crème brûlée and of course our hero the crème caramel.  \u003Cp\u003E\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-4\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-4\" src=\"https:\/\/c1.staticflickr.com\/5\/4182\/34116445641_be85f0188d_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-1\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-1\" src=\"https:\/\/c1.staticflickr.com\/5\/4168\/34116441981_438ed64a3b_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003EThe sublime smoky and caramel-ly aroma, with a hint of liquorice just makes this crème caramel better.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EFor me, the ideal custard for a crème caramel should be delicately flavoured - not too rich or sweet as it will fight with the caramel topping. I prefer a smooth creamy texture and usually go for whole eggs and twice the number of egg yolks – it is wonderfully egg-y but not overwhelmingly so! When it comes to the diary I am all for plain milk. In my opinion cream, although will make the custard softer and richer it is not required here. The milk and the eggs complete the job of making this a robust yet rich dessert. Finally for the caramel, I have come to love the flavor of muscovado sugar – it literally knocks my socks off! I add equal parts of the light brown sugar with a fine granulated sugar. The sublime smoky and caramel-ly aroma, with a hint of liquorice just makes this crème caramel better.  \u003Cp\u003E\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-2\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/34116439361\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-2\" src=\"https:\/\/c1.staticflickr.com\/3\/2846\/34116439361_935e92dc70_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003EThe complexity of the custard comes from the way the caramel is absorbed by the custard over the time they spend together\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-8\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-8\" src=\"https:\/\/c1.staticflickr.com\/5\/4172\/33436610153_11a88ebff1_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe complexity of the custard comes from the way the caramel is absorbed by the custard over the time they spend together in the fridge and sitting on the counter top. Crème caramel is at its best eaten at room temperature! Too cold and it will dull the perception of taste, and this is where you want liquid warmth, not the chill of an ice cream.\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003EThe crème caramel takes very kindly to being infused with herbs, flowers and spices.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EWhile I adore the traditional version with just a touch of vanilla to the custard, I often like playing with subtle flavorings. The crème caramel takes very kindly to being infused with herbs, flowers and spices. In this version I use mild flavors of chamomile and a pinch of saffron giving it a luxurious flavor. The quiet gentle flavor of chamomile, very much like crisp apples, carries hints of apple and floral sweetness while the subtle yet complex saffron adds a slight smoky aroma with tones of honey. A word of advice for both ingredients - please use in moderation. Both, chamomile and saffron can become overpowering fairly quickly if used abundantly.  \u003Cp\u003E\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-9\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-9\" src=\"https:\/\/c1.staticflickr.com\/3\/2809\/34116438531_b844824323_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EIt is one of the easiest desserts to make and following my tips and notes below I promise you will be whipping up the smoothest silky custard in no time. Making the caramel is probably the most challenging part of the dessert but with the step by step instructions this favorite is surprisingly easy to make. ENJOY!\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Chamomile and Saffron Crème Caramel\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chamomile-and-saffron-creme-caramel\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhp8-tw1F87FEp-WgIEyUEB47YmoNo3SYkGCRGgLFVZoXUnKyCtoNhNPKCLSxgXs3ZcN3Lt9769DB2ru3Bkyd4-e6qhhjGmDR5d6iuoDYGOhpPFivH8zfVTZ0R4ufYqXv3ZYuBJ\/s1600\/Chamomile+Saffron+Cream+Caramel-by+Meeta+K.+Wolf-9.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhp8-tw1F87FEp-WgIEyUEB47YmoNo3SYkGCRGgLFVZoXUnKyCtoNhNPKCLSxgXs3ZcN3Lt9769DB2ru3Bkyd4-e6qhhjGmDR5d6iuoDYGOhpPFivH8zfVTZ0R4ufYqXv3ZYuBJ\/s1600\/Chamomile+Saffron+Cream+Caramel-by+Meeta+K.+Wolf-9.jpg\" width=\"235\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E\u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H20M\"\u003E20 minutes\u003C\/time\u003E\u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT50M\"\u003E50 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nServes: 6 \u003Cbr \/\u003E\n\u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Ci\u003EFor the caramel:\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E60g fine granulated sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60g light muscovado sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EFor the creme:\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ebutter for greasing forms\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E500ml whole milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E10g dried chamomile flowers\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of saffron\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g fine granulated sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 eggs plus 4 yolks\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EGrease six ramekins or aluminum forms with butter and set aside. Pour the milk into a small pan, add the chamomile flowers and saffron and allow the milk to come to a simmer. Make sure you do not boil the milk. Turn off the heat, cover and leave to infuse while you make the caramel.\u003Cbr \/\u003E\n\u003Cli\u003EIn a deep saucepan put the two sugars for the caramel and add just enough water to barely cover the sugar - start with about 2 tablespoons. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan should no longer feel gritty when you run the spoon over it. As the water evaporates, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time.\u003Cbr \/\u003E\n\u003Cli\u003EWhen the syrup starts to turn golden at the edges, swirl the pan to ensure even coloring. Do not stir! When the syrup has turned a rich golden caramel color and has a sweet toasty fragrance, remove from heat. Divide the syrup between the molds, working quickly before it sets, and swirling to cover the bases. Set aside.\u003Cbr \/\u003E\n\u003Cli\u003EStrain the milk. In a heatproof bowl, whisk together the eggs and the eggs yolks. Add the sugar and continue to whisk until combined. Slowly pour the milk into the bowl, stirring all the time, then leave to settle for 15 minutes while the caramel sets. Meanwhile, heat the oven to 150C and boil a kettle.\u003Cbr \/\u003E\n\u003Cli\u003EIf there is any foam on the surface of the custard mixture skim then pour through a sieve into the ramekins and cover each one tightly with foil. Place the ramekins into a roasting pan. Pour hot water into the pan to two-thirds of the way up the ramekins. Bake in the oven for 15 minutes, then remove the foil and bake for another 12-15 minutes, or until the custard is just set but still slightly wobbles at the center. Remove from the bain-marie and leave to cool. Refrigerate until completely cold.\u003Cbr \/\u003E\n\u003Cli\u003ETo unmold, run a slim knife around the outside of each mold and invert on to plates. Serve at room temperature\u003C\/li\u003E\u003C\/ol\u003E\u003Ch2\u003ENotes\u003C\/h2\u003E\u003Cul\u003E\u003Cli\u003EFor a really smooth and creamy finish be as gentle as possible to avoid adding a lot of air in the mixture. \u003Cbr \/\u003E\n\u003Cli\u003EKeep the heat moderate while cooking the custard to ensure you get a really fine creme caramel.\u003Cbr \/\u003E\n\u003Cli\u003EI prefer a more liquid syrup to my creme caramel. If you like it thicker add less water and allow it to thicken more. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-7\" href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html\"\u003E\u003Cimg alt=\"Chamomile Saffron Cream Caramel-by Meeta K. Wolf-7\" src=\"https:\/\/c1.staticflickr.com\/5\/4162\/33405552034_f06b82bd5a_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EThis rich custard is an elegant and slightly extravagant stunning dessert. The sweet golden caramel offers beautiful smoky notes that pair so well with the chamomile and saffron. A perfect indulgent dessert with the way the almost-burnt caramel layer fuses on, and becomes one with, the creamy custard. It is nothing short of magic and worthy of being titled the “Greatest Dessert in the World!”  \u003Cp\u003E\u003Cstrong\u003EMore custard desserts from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Banana Brioche Pudding (05) by MeetaK\" alt=\"Banana Brioche Pudding (05) by MeetaK\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BananaBriochePudding05.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Chocolate Raspberry Creme Caramel (01) by MeetaK\" border=\"0\" alt=\"Chocolate Raspberry Creme Caramel (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_3v7OtbOPV6ZXAkevY6rG0uZBx0cXB5gxSreDR6wiNuO1azRj35rTMspleIIMZedZlGeFMN9RpdozvLn7bd9ZJ3mjGwYN_PO_rPckWpEeerhzsw7eOhd8YM_IWF0Ld52tp8dZAg\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Blood Orange Pot-Au-Creme with Dulce De Leche (0026) by MeetaK\" border=\"0\" alt=\"Blood Orange Pot-Au-Creme with Dulce De Leche (0026) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDH673guCcxB0y-CrdolJCPyL1s9K4nUzY30o_0wiTinbPmTE7Pyb0KGA5JDYbQLB3SNHGYgPMcxqhgPVoe-hTtZTXKiIbXB3evyOgGPe8XIYmBzrhRlKSVQyLg3t_qKP-8uknAg\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/banana-brioche-pudding-with-baileys.html\"\u003EBanana Brioche Pudding with Baileys Caramel Cream\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/chocolate-and-raspberry-creme-caramel.html\"\u003ECrème Caramel - Chocolate and Raspberry\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/04\/blood-orange-pot-au-creme-with-dulche.html\"\u003EBlood Orange Pot-Au-Creme with Dulche De Leche\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2017 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4863597682187090534\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html#comment-form","title":"36 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4863597682187090534"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4863597682187090534"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2017\/04\/chamomile-and-saffron-creme-caramel.html","title":"Chamomile and Saffron Crème Caramel"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhp8-tw1F87FEp-WgIEyUEB47YmoNo3SYkGCRGgLFVZoXUnKyCtoNhNPKCLSxgXs3ZcN3Lt9769DB2ru3Bkyd4-e6qhhjGmDR5d6iuoDYGOhpPFivH8zfVTZ0R4ufYqXv3ZYuBJ\/s72-c\/Chamomile+Saffron+Cream+Caramel-by+Meeta+K.+Wolf-9.jpg","height":"72","width":"72"},"thr$total":{"$t":"36"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8101988154237112277"},"published":{"$t":"2016-09-07T12:49:00.001+02:00"},"updated":{"$t":"2016-09-07T21:19:42.117+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"}],"title":{"type":"text","$t":"Apricot, Yellow Plum and White-Wine Elderflower Jellies with Creme Anglaise"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0004\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496601385\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0004\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0004\" src=\"https:\/\/c2.staticflickr.com\/9\/8060\/29496601385_0041a0f13f_b.jpg\" width=\"645\" height=\"967\" property=\"og:image\" meta\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ESustainability: we all talk about it and we all aim to live by it. For all our good intentions do we understand what it really means and how to achieve it? \u003Cbr \/\u003E\n“Eating with pleasure but with responsibility towards all human beings worldwide and for the next generation” – probably is the best way to bring the idea of sustainability onto the table. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EIt often seems like the entire world meets in our kitchen: pasta from Italy, curries from India or sushi from Japan. Today we are so globally influenced by food and the easy availability of foreign products that these dishes have become a natural part of our diets. However, many of these food products cover several hundreds of kilometers to land in our pots and pans. The way we shop for our groceries has a huge impact in keeping a good environmental and climate balance, making it extremely important to pay attention to what actually goes into our shopping carts. Every time we are at the market or the grocery stores it is worth remembering that our shopping pattern leaves a very consequential individual carbon footprint. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0008\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28871847744\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0008\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0008\" src=\"https:\/\/c1.staticflickr.com\/9\/8779\/28871847744_6d03ee0981_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAbout one fifth of the local greenhouse gas emissions are produced through the manufacturing of our food: processing it, storing it, transporting it, cooling it – so that it can be freshly prepared in our kitchens. The main causes of CO2 emission is the intensive livestock farming, feed production, transportation, pesticides and an intensive fertilization.  \u003Cp\u003ENow this does not mean that adopting a vegan lifestyle is going to help our planet. To be honest I believe that becoming a vegan to save our earth is …. the best way to put it … bullshit.  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0024\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28874415063\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0024\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0024\" src=\"https:\/\/c8.staticflickr.com\/9\/8359\/28874415063_bbf0deed0e_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EHere is food for thought: on one plate - a locally grown steak, from a cow raised on grass, without hormones, bought from your local butcher. On the other plate - a highly processed soy burger, grown somewhere far, far away with ingredients that have more numbers to it and that I cannot even pronounce. Which plate do you choose? Which dish leaves a bigger carbon footprint?  \u003Cp\u003EMaybe many of the vegetarians and vegans reading this will say that the soy burger is the proper or “moral” choice. The soy burger certainly offers the least amount of animal suffering, the least amount of carbon and water usage and probably eases the consciences of many. While I know there will be an entire generation of vegans out there ready to stone me with all their known arguments – but honestly I will argue back and say you have been led astray.  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0050\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496597005\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0050\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0050\" src=\"https:\/\/c6.staticflickr.com\/9\/8160\/29496597005_b09e63cc44_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI have just started reading a very compelling book “The Vegetarian Myth” by Lierre Keith. A vegan for twenty years, she very much establishes and reinstates what probably a few of us have always believed and lived by: a healthy balance in our eating habits, responsibility towards our planet by just reading the labels of your food or paying close attention to where it comes from is really a great step towards a better lifestyle.  \u003Cp\u003EThe \u003Ca href=\"http:\/\/www.lierrekeith.com\/book-ex_the-vegetarian-myth.php\"\u003Efirst chapter\u003C\/a\u003E alone should be chiseled into stone and Lierre nails it:  \u003Cp\u003E“\u003Ci\u003EThe truth is that agriculture is the most destructive thing humans have done to the planet, and more of the same won’t save us. The truth is that agriculture requires the wholesale destruction of entire ecosystems. The truth is also that life isn’t possible without death, that no matter what you eat, someone has to die to feed you.\u003C\/i\u003E”  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0018\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496586055\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0018\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0018\" src=\"https:\/\/c8.staticflickr.com\/9\/8384\/29496586055_d43aaae377_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThose who have been following my blog will know that over the 10 year journey I have learned and developed on so many levels but one thing has always remained consistent: when it comes to food I try to live a balanced life, not going to extremes and include every food group into the meals in a \u003Ci\u003Esensible and thoughtful\u003C\/i\u003E way. And that is what I have “preached” on this space.  \u003Cp\u003EIt does not mean that we have to entirely stop including items like mangoes, quinoa and co. into our dishes (if these are not locally grown) it just means indulge in these items less often and go for those fruits and food items that are locally produced more often. It means simple things like using more flax seeds instead of chia seeds in your muesli, smoothies and bread, it means making use of the locally grown blackberries rather that the goji berries. After all they have the same nutritional values. Fact is, if you are not living in Peru or China, where chia seeds and goji berries come from, the carbon footprint your shakes, muesli and co. will leave will be a lot less. It means eating meat but knowing what kind of meat lands on your plate and eating it on two days of the week instead of five. This also means not following every \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/09\/zucchini-noodles-garlic-shrimps-olive-caper-slow-roasted-tomato-sauce.html\"\u003Efood trend and self-proclaimed food guru\u003C\/a\u003E that explodes across our media channels. It means taking a second or two to use our intuitive sensible judgment.  \u003Cp\u003EThese are easy steps that we all are capable of implementing effective immediately! Often it takes many small steps to reach the bigger goal. If we all pitch in we will be able to reach that goal and enforce a balance that is needed.  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0040\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29388265162\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0040\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0040\" src=\"https:\/\/c3.staticflickr.com\/9\/8229\/29388265162_246530a2a8_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EReaching this goal is also a part of the teaching for the younger chefs of today. Equipped with the knowledge of working and producing a balance when creating dishes, has become an important factor for them, as they go on to shape many eating cultures. They are taught to use and re-use as much as possible from one single product, to think about the choices of ingredients, where they come from and how to use them in an economical and environmental friendly way and still produce dishes that are creative and inspirational.  \u003Cp\u003EThis is what the young chefs of the World Culinary Olympics - Olympiade der Köche are learning along with all the other challenges they are faced with during their training. From 22 to 25 October 2016, 54 nations and about 1600 chefs will be arriving in Erfurt to the represent their country. These talented chefs compete head-to-head individually and in team competitions. Think of MasterChef but on a grander world stage.  \u003Cp\u003EThe rules of the competition are very restrictive, with severe limits regarding the storage of raw materials, a strict control on what food and where it comes from, times for processing food and table service: during the key moments of the competition, a maximum of 6 chefs for each country will prepare 90 courses in 6 hours. The Olympics’ Regulation provides a 7 Euros refund for each course, those who spend more should pay the difference out of their pockets and certainly will not look good in times of crisis.  \u003Cp\u003EWhen I was hired to work with the organizers of the exhibition this year I was very excited. The more I read about the values and history behind the event, the more honored I was. While there are many challenges that the chefs face, I certainly appreciate the fact that they are keeping within the idea of “Eating with pleasure but with responsibility towards all human beings worldwide and for the next generation”  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0051\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496596615\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0051\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0051\" src=\"https:\/\/c8.staticflickr.com\/9\/8189\/29496596615_794248a533_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAt our Food Workshop event last weekend, together with the organizers and the trainer of the German national team, \u003Ca href=\"http:\/\/www.hummelmichael.com\/\"\u003EMichael Hummel\u003C\/a\u003E and \u003Ca href=\"https:\/\/www.facebook.com\/HappyJannick?fref=ts\"\u003EJannick Westbam\u003C\/a\u003E, one of his young trainee-chefs, we were able to bring the idea a little closer to a select number of bloggers. Rethinking our eating habits to fit the concept does not mean reducing on our daily sustenance or eating pleasures. Michael and Jannick illustrated the example on a simple dish where local cucumber and German sourdough bread was used in several ways to create a stunning and multi-textured starter. Almost every part of the cucumber and bread was used to create cucumber and wasabi noodles or a bread sauce.\u003C\/p\u003E\u003Ca title=\"ErfurtMesse-Workshop-0066-2\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29517523105\/in\/dateposted\/\"\u003E\u003Cimg title=\"ErfurtMesse-Food Workshop-Meeta K. Wolff-0066-2\" alt=\"ErfurtMesse-Food Workshop-Meeta K. Wolff-0066-2\" src=\"https:\/\/c2.staticflickr.com\/9\/8288\/29517523105_007937413c_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0032\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29496597715\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0032\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0032\" src=\"https:\/\/c4.staticflickr.com\/9\/8335\/29496597715_44dc68f6f3_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EKeeping this concept in mind I was asked by the clients to create a recipe and photo that illustrated this concept further. It is often in the simplicity that one finds the answer and for me I turned to a traditional German dessert to get my inspiration. “Rote Grütze” is a classic German pudding where fruits are cooked briefly with sugar until thick and jelly-like and often served with whipped cream or a vanilla sauce. In my version I make simple jellies, using apricots grown in my in-laws garden, yellow plums from a plantation near Weimar, elderflower cordial made from elderflowers I plucked from one of my neighbors’ gardens and the Riesling comes from one of Thuringia’s great winemakers in Bad Sulza.\u003Cb\u003E Double the pleasure\u003C\/b\u003E because not only does it taste great but I know that the ingredients I used to make the dessert left a minimal carbon footprint.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Apricot, Yellow Plum and White Wine Elderflower Jellies with Creme Anglaise\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/apricot-yellow-plum-and-white-wine-elderflower-jellies-with-creme-anglaise\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5TsCnHqSMtOyFRG_pCbBfFf2V1wfXAxqA7mYSSIVksEEnnV8fXGk9H5lEVC4SiluwmwsNz-kLHKY-ktGK3IUsIXiJqqG9B_at9DPkuKAZJe1z9iW8M0S9c4ZWSpTAOAwPgTtyTQ\/s1600\/Apricot+Elderflower+Jelly+by+Meeta+Wolff-WM-0004.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5TsCnHqSMtOyFRG_pCbBfFf2V1wfXAxqA7mYSSIVksEEnnV8fXGk9H5lEVC4SiluwmwsNz-kLHKY-ktGK3IUsIXiJqqG9B_at9DPkuKAZJe1z9iW8M0S9c4ZWSpTAOAwPgTtyTQ\/s1600\/Apricot+Elderflower+Jelly+by+Meeta+Wolff-WM-0004.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT3H15M\"\u003E3 hours 15 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E  \u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Ci\u003E(Vegetarian, vegan and gluten-free - see notes below)\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E120g apricots, pitted, sliced and cut into pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E120g mirabelle, pitted, sliced and cut into pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003EJuice of 1\/2 a lemon\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 sheets of gelatine  \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E350ml white wine - a good Riesling is great here\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100ml Elderflower cordial (see recipe below)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E575ml whole milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla pod, split in half and seeds scraped out\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 egg yolks\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons caster sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon cornflour \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the jellies, soak the gelatine sheets, one by one, in a bowl with plenty of water making sure they do not clump together. Leave for about 10 minutes to soften.\u003Cbr \/\u003E\n\u003Cli\u003EIn the meantime pour the elderflower cordial and white wine into a medium-sized saucepan and warm over a medium heat. Do not let the mixture boil as it may affect the gelatine’s setting qualities.\u003Cbr \/\u003E\n\u003Cli\u003EToss the stone fruit gently in the lemon juice to prevent them from browning, then divide the apricots and plums among four small serving dishes. Transfer the softened gelatine into the warmed cordial and wine, then stir until it has dissolved. It should disappear almost instantly. Pour into the dishes to cover the fruit, then refrigerate for about 3 hours, until lightly set.\u003Cbr \/\u003E\n\u003Cli\u003EWhile the jellies set make the custard sauce by pouring the milk into a heavy-bottomed pan with the vanilla pod and seeds on a gentle heat. Stir, bringing it to a very gentle simmer. Make sure this does not boil.\u003Cbr \/\u003E\n\u003Cli\u003EIn a large heatproof bowl, whisk together the yolks, sugar and cornflour. Remove the vanilla pod from the hot milk and then pour it over the yolk and sugar mixture, stirring vigorously.\u003Cbr \/\u003E\n\u003Cli\u003ETurn the heat down to low and pour the custard back into a clean, dry pan. Stirring continuously, heat until it coats the back of your wooden spoon – the longer you cook it, the thicker it will get.\u003Cbr \/\u003E\n\u003Cli\u003EPour into a glass jug and generously pour over the chilled jellies. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003ETo make your own elderflower cordial put 2.5 kg sugar and 1.5 liters water into a large saucepan. Gently heat, without boiling, until the sugar has dissolved. Give it a stir every now and again. Pare the zest from 2 lemons using a potato peeler, then slice the lemons into rounds. Once the sugar has dissolved, bring the pan of syrup to the boil, then turn off the heat. Fill your sink with water and then give the flowers a gentle swish around to loosen any dirt. Gently shake the flowers and transfer to the syrup along with the lemons and zest, then stir well. Cover the pan and leave to infuse for 24 hrs. \u003C\/li\u003E\u003Cli\u003E If you are a vegetarian substitute the gelantine in this recipe with agar agar\u003C\/li\u003E\u003Cli\u003E For a diary and gluten-free version of the custard put about 3 tablespoons rice flour and 1 tablespoon corn starch in a pot, and slowly whisk in about 2 cups of rice milk to combine. Whisk until smooth. Add about 3 tablespoons brown sugar, scraped vanilla seeds and bean from 1 vanilla bean and 1 tablespoon melted coconut oil. Turn on the heat to medium-low, and cook the misture, whisking slowly. As the custard thickens, whisk more vigorously. Once it thickens to about the consistency of pancake batter, turn off the heat and let cool.\u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0016\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/29462557686\/in\/photostream\/\"\u003E\u003Cimg title=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0016\" alt=\"Apricot Elderflower Jelly by Meeta Wolff-WM-0016\" src=\"https:\/\/c7.staticflickr.com\/9\/8441\/29462557686_d8a533c485_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EToday when we say “eat a balanced meal” – it does not only mean preparing a meal with a high nutritional value, which contains the healthy food groups in required amounts – it also means paying attention to the products and ingredients that make up your meal too. Yes enjoy your quinoa salad – I do and will continue to do so, but I will enjoy it occasionally (if it comes from far far away and not grown closer to home), I will add some chia seeds into my cereal, but use flax seeds more frequently and I love my goji berries but as a responsible citizen of this planet, will substitute them for dried cherries or blackberries more often. This apricot and plum jelly is just a simple dessert on my little blog in this big world wide web – but to me it is my small but not inconsequential contribution to leaving a footprint worth following.  \u003Cp\u003ENow off into the kitchen and make this dessert!  \u003Cp\u003E\u003Cstrong\u003EYou might like these ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Plum Blueberry Granola Crunch Verrine (0036) by MeetaKWolff\" border=\"0\" alt=\"Plum Blueberry Granola Crunch Verrine (0036) by MeetaKWolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikqH8-XHCZrKwESRscxYkIDV_IOdOKKluX5ZK1hKp0mDwD2LsF4Rks6VHUX6-2N5JUz6vsmpAGuV2a4yy3mejQCHs8171YEeRxIoT-M60-dUaDFJ42kgQFw3NMgT5cUGYe7vqTYg\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8427\/7584850886_d15fddc480_b.jpg\" width=\"160\" height=\"239\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0028) by Meeta K. Wolff\" alt=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0028) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8483\/8170362861_f5d4c373ed_b.jpg\" width=\"160\" height=\"239\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/vanilla-poached-plums-and-blueberry.html\"\u003EVanilla Poached Plums and Blueberry Granola Goat Cheese Cream Verrines\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/07\/SaffronRaspberryEtonMess.html\"\u003EEton Mess with Saffron Raspberries and White Currants\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/11\/HoneyZwetschgenHazelnutCreamTart.html\" target=\"_blank\"\u003EHoney Cinnamon Zwetschgen and Hazelnut Cream Tart\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8101988154237112277\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/09\/apricot-yellow-plum-elderflower-jelly.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8101988154237112277"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8101988154237112277"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/09\/apricot-yellow-plum-elderflower-jelly.html","title":"Apricot, Yellow Plum and White-Wine Elderflower Jellies with Creme Anglaise"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5TsCnHqSMtOyFRG_pCbBfFf2V1wfXAxqA7mYSSIVksEEnnV8fXGk9H5lEVC4SiluwmwsNz-kLHKY-ktGK3IUsIXiJqqG9B_at9DPkuKAZJe1z9iW8M0S9c4ZWSpTAOAwPgTtyTQ\/s72-c\/Apricot+Elderflower+Jelly+by+Meeta+Wolff-WM-0004.jpg","height":"72","width":"72"},"thr$total":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7741034244937546456"},"published":{"$t":"2016-08-10T07:00:00.000+02:00"},"updated":{"$t":"2016-08-10T07:24:25.372+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ice cream"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"}],"title":{"type":"text","$t":"Tutti Frutti Popsicles: Mango, Blackberry Strawberry Papaya Passion fruit"},"content":{"type":"html","$t":"\u0026nbsp;\u003Ca title=\"Tutti Frutti Popsicles by Meeta Wolff-0116\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/tutti-frutti-popsicles.html\"\u003E\u003Cimg alt=\"Tutti Frutti Popsicles by Meeta Wolff-0116\" src=\"https:\/\/c8.staticflickr.com\/9\/8823\/28209773343_9ffd1e549d_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EEver since we made these \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003EAlmond Butter and Blueberry popsicles\u003C\/a\u003E – we are very much addicted. Even though our summer here in Weimar is not as exemplary as we would like it to be, we are still getting a few sunny and warm days in between grey cooler days. Nothing however, seems to dampen our mood this summer break! We are enjoying it to the fullest with our popsicle creations. These all fruit \u003Ci\u003Etutti frutti\u003C\/i\u003E popsicles bring on the best of the summer days.\u0026nbsp; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EMy fondest memories often take me back to summer vacations in Bombay when my aunt lived at Juhu Beach. Evenings, when the sun was setting and the temperatures were more tolerable, would take us all out to the beach. One of our first destinations at the beach was finding the “\u003Cem\u003Egola\u003C\/em\u003E” guy. \u003Cem\u003EGolas\u003C\/em\u003E are the Indian version of the ice pop. Made with shaved ice, frozen into a form on a wooden stick, the ice is soaked with flavored sweet syrup that seeps through the crevices of the shaved ice. My mother often cringed when we came back with multi-colored syrupy ice dripping over our fingers. Not knowing where the water came from or what was in the syrups, she worried we would end up spending the rest of the vacation in bed (or the bathroom) with upset stomachs. For us however, this was pure bliss and we would spend the next 20 to 30 minutes sitting on the sand, sucking the ice draining it of its flavored syrup.\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Tutti Frutti Popsicles by Meeta Wolff-0089\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/tutti-frutti-popsicles.html\"\u003E\u003Cimg alt=\"Tutti Frutti Popsicles by Meeta Wolff-0089\" src=\"https:\/\/c4.staticflickr.com\/9\/8597\/28209768323_5a871babd0_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Tutti Frutti Popsicles by Meeta Wolff-0103\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/tutti-frutti-popsicles.html\"\u003E\u003Cimg alt=\"Tutti Frutti Popsicles by Meeta Wolff-0103\" src=\"https:\/\/c8.staticflickr.com\/8\/7629\/28747873271_d322fbbbbc_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhether they are called \u003Cem\u003Egolas\u003C\/em\u003E, ice pops, ice lollies, freezer pop or icy poles – the terminology may be different depending on which part of the world you are in but we all love these frozen treats on a stick. Apparently 2 billion popsicles are sold each year and the cherry popsicle is the all time favorite flavor. The fascination for these treats is easy to understand. What’s not to like about them? Especially as they are easy to make at home, where favorite ingredients and flavors pairings can be used. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Tutti Frutti Popsicles by Meeta Wolff-0098\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/tutti-frutti-popsicles.html\"\u003E\u003Cimg alt=\"Tutti Frutti Popsicles by Meeta Wolff-0098\" src=\"https:\/\/c1.staticflickr.com\/9\/8880\/28793011096_38aeb9e551_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhen I posted the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003EAlmond Butter and Blueberry popsicles\u003C\/a\u003E, it was not long before the lovely Sue of \u003Ca href=\"http:\/\/theviewfromgreatisland.com\/\"\u003EThe view from Great Island\u003C\/a\u003E, commented that we were on the same page that day with our popsicles. It raised my interest and I was keen to see her popsicle creation. Her \u003Ca href=\"http:\/\/theviewfromgreatisland.com\/rainbow-popsicles-recipe\/\"\u003Erainbow popsicles\u003C\/a\u003E instantly caught my eye and I called Soeren to show him our next popsicle project! It did not take much convincing and we both listed our favorite flavors.  \u003Cp\u003EThis was certainly a great way to spend the afternoon and Soeren, who knows his way around the kitchen, took control of preparing and pureeing the fruit. All I did was layer the final product into the molds. These vibrant and so amazingly refreshing 100% fruit popsicles are just the perfect way to enjoy fruit in a slightly different form.  \u003Cp\u003E\u003Ca title=\"Tutti Frutti Popsicles by Meeta Wolff-0094\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/tutti-frutti-popsicles.html\"\u003E\u003Cimg alt=\"Tutti Frutti Popsicles by Meeta Wolff-0094\" src=\"https:\/\/c5.staticflickr.com\/8\/7650\/28793011996_2f99916ddf_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Tutti Frutti Popsicles by Meeta Wolff-0111\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/tutti-frutti-popsicles.html\"\u003E\u003Cimg alt=\"Tutti Frutti Popsicles by Meeta Wolff-0111\" src=\"https:\/\/c3.staticflickr.com\/9\/8865\/28206927634_959823feda_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ETraditionally \u003Ci\u003Etutti frutti \u003C\/i\u003Eare a colorful confectionary which contains chopped candied fruit. For us however, we are using the name literally to mean “all fruit” popsicles.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Tutti Frutti Popsicles by Meeta Wolff-0109\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/tutti-frutti-popsicles.html\"\u003E\u003Cimg alt=\"Tutti Frutti Popsicles by Meeta Wolff-0109\" src=\"https:\/\/c3.staticflickr.com\/9\/8100\/28793015226_a95289585d_b.jpg\" width=\"645\" height=\"967\" property=\"og:image\" meta\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWe used mangoes, blackberries, strawberries, papaya and passion fruit to create not only colorful layers, but a fantastic mix of fruity flavors from fruity sweet to tangy rich. What I love about these is that they are so versatile that you can make these with all kinds of different fruit. Plums, grapes, apricots, peaches, cherries, kiwis are all on our list for the next popsicle session.\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Tutti Frutti Popsicles\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/tutti-frutti-popsicles\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVC5yZBXTAvGPw7Waf1oYUF5xWTNixgxE8ZxHly5XPTSTH5E8jB9SJJFHCZ6zr2kqegi7kxp9ZTA1UOf0g_wnvbXlu0_Tjwq-TzhoMD7njX98hWkHHhVmW3gG6viZHPeXgWxmSmg\/s1600\/Tutti+Frutti+Popsicles+by+Meeta+Wolff-0111.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVC5yZBXTAvGPw7Waf1oYUF5xWTNixgxE8ZxHly5XPTSTH5E8jB9SJJFHCZ6zr2kqegi7kxp9ZTA1UOf0g_wnvbXlu0_Tjwq-TzhoMD7njX98hWkHHhVmW3gG6viZHPeXgWxmSmg\/s1600\/Tutti+Frutti+Popsicles+by+Meeta+Wolff-0111.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT5H00M\"\u003E5 hours\u003C\/time\u003E \u003Cbr \/\u003E\nMakes: \u003Cspan itemprop=\"yield\"\u003E10 popsicles\u003C\/span\u003E  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E1 ripe mango\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g blackberries\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons Greek yogurt \/ coconut milk (optional)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g strawberries\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 ripe papaya\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 passion fruits\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPeel mango and cut into chunks. Purée in food processor and refrigerate. \u003Cbr \/\u003E\n\u003Cli\u003EPurée blackberries. If the blackberry fruit purée is very dark in color and one or two tablespoons yogurt to bring out the vibrant purple. \u003Cbr \/\u003E\n\u003Cli\u003EPurée strawberries.\u003Cbr \/\u003E\n\u003Cli\u003ERemove the seeds from the papaya. Cut into chunks then purée. \u003Cbr \/\u003E\n\u003Cli\u003EIt is best to keep the fruit purées chilled as each layer freezes in the freezer. \u003Cbr \/\u003E\n\u003Cli\u003EStart spooning the first layer into each popsicle mold. We started with mango!. Freeze this for at least 1 hour. Once the first layer of fruit purée has become more solid spoon the next layer of purée - for us it was blackberry. \u003Cbr \/\u003E\n\u003Cli\u003EPlace the aluminium lid over the molds and slide a wooden popsicle stick into each mold. Put back into the freezer and freeze for another hour. \u003Cbr \/\u003E\n\u003Cli\u003EIn the same way continue to layer the fruit purée, freezing after each layer, until all the puree has been used up. \u003Cbr \/\u003E\n\u003Cli\u003EFinally, for the final layer scoop out the passion fruit and spoon into the molds. Freeze again for one more hour. \u003Cbr \/\u003E\n\u003Cli\u003ETo remove the popsicles run under hot water for about 6 seconds. If the popsicles don't slide out, immerse in sink with hot for a few more seconds. Use immediately or wrap in plastic and return to the freezer. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E  \u003Cul\u003E\u003Cli\u003EMake sure your purées are chilled and each layer is frozen solid before you add the next. This will ensure defined layers of fruit. \u003Cbr \/\u003E\n\u003Cli\u003ETap the mold on the counter after you add each layer to even it out.\u003Cbr \/\u003E\n\u003Cli\u003EUse brightly colored fruit to get lovely vibrant colors.\u003Cbr \/\u003E\n\u003Cli\u003EIf you have trouble with the popsicle lid, simply cover the molds in stronger aluminium foil, then poke slits into the foil using the wooden sticks. \u003Cbr \/\u003E\n\u003Cli\u003EFor colorful sticks add a few pinches of natural food coloring powder into water and soak the sticks for a few hours or overnight. \u003Cbr \/\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/theviewfromgreatisland.com\/\"\u003ESue\u003C\/a\u003E uses a funnel to funnel the purée into the molds for clean layers. I simply used a teaspoon and cleaned up splatters along the sides of the molds.\u003Cbr \/\u003E\n\u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Tutti Frutti Popsicles by Meeta Wolff-0120\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/tutti-frutti-popsicles.html\"\u003E\u003Cimg alt=\"Tutti Frutti Popsicles by Meeta Wolff-0120\" src=\"https:\/\/c4.staticflickr.com\/9\/8733\/28209774403_1e3090ba94_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EWe loved these popsicles! When Soeren heads to the kitchen and comes back with these popsicles I can smile, relax, knowing that these are pure fruit - no additional flavors or sugar just \u003Ci\u003Etutti frutti\u003C\/i\u003E! I can only say copy us and make these straight away. Enjoy!  \u003Cp\u003E\u003Cstrong\u003EYou might like these ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cstrong\u003E\u003Cimg title=\"Blueberry Lime Coconut Ice Cream (01) by MeetaK\" border=\"0\" alt=\"Blueberry Lime Coconut Ice Cream (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgE0mRdTMUk6y1a84leIglVKfr676_I-3K95y8kgLfCaF5xuQ3ZyyUtN1SkfFaAzZC6DXRutjK1n-uchjGmdZVrRz5Ylr-L24WVGo40ACMmfXUx2rQy_urtOGLzaTth7sNcvAdFYQ\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/strong\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cstrong\u003E\u003Cimg title=\"Saffron Coco IceCream (02) by MeetaK\" alt=\"Saffron Coco IceCream (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjklx_ucLo8ayYbLdAghhvDzcbFCDRC5Ol4fhux0wgneDt0hdhrU5ByjujEN9PpgGrBnscmqyeVxGcsX7skzEcSq8uMWSkf6mqkol0LyeYvI8DiFxmcBsVGSah_Xu69000xJF7z_A\/?imgmax=800\" width=\"160\" height=\"237\"\u003E\u003C\/strong\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cstrong\u003E\u003Cimg title=\"Strawberry Basil Ice Cream (01) by MeetaK\" alt=\"Strawberry Basil Ice Cream (01) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SJius7TETpI\/AAAAAAAACyw\/t6Xc-lkUTKY\/StrawberryBasilIceCream01framed2.jpg?imgmax=800\" width=\"160\" height=\"236\"\u003E\u003C\/strong\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E \u003Ch6\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/07\/wild-blueberry-lime-coconut-ice-cream.html\" target=\"_blank\"\u003E\u003Cfont style=\"font-weight: normal\"\u003EWild Blueberry Lime and Coconut Ice Cream\u003C\/font\u003E\u003C\/a\u003E\u003C\/h6\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E \u003Ch6\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/02\/daring-bakers-rich-flourless-chocolate.html\" target=\"_blank\"\u003E\u003Cfont style=\"font-weight: normal\"\u003ESaffron Coconut Ice Cream\u003C\/font\u003E\u003C\/a\u003E\u003C\/h6\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E \u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/08\/refreshing-crme-frache-strawberry-basil.html\" target=\"_blank\"\u003ECrème Fraîche Strawberry Basil Ice-Cream\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7741034244937546456\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/08\/tutti-frutti-popsicles.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7741034244937546456"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7741034244937546456"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/08\/tutti-frutti-popsicles.html","title":"Tutti Frutti Popsicles: Mango, Blackberry Strawberry Papaya Passion fruit"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVC5yZBXTAvGPw7Waf1oYUF5xWTNixgxE8ZxHly5XPTSTH5E8jB9SJJFHCZ6zr2kqegi7kxp9ZTA1UOf0g_wnvbXlu0_Tjwq-TzhoMD7njX98hWkHHhVmW3gG6viZHPeXgWxmSmg\/s72-c\/Tutti+Frutti+Popsicles+by+Meeta+Wolff-0111.jpg","height":"72","width":"72"},"thr$total":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4874694154352085009"},"published":{"$t":"2016-08-03T09:09:00.000+02:00"},"updated":{"$t":"2016-08-07T16:03:04.164+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten-Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ice cream"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Almond Butter Blueberry Popsicles Dipped in Chocolate, Sesame Seeds and Almonds"},"content":{"type":"html","$t":"\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0007\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0007\" src=\"https:\/\/c6.staticflickr.com\/9\/8815\/28624165621_25e541d540_b.jpg\" width=\"645\" height=\"967\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EEver since our return from Alaska the weather has been a bit of everything. From warm sunny days with a cooling breeze, to hot humid days similar to those in Dubai or even monsoon-like summer rainy days reminiscent to Bombay, to cool autumn-like mornings. It seems Mother Nature just is having trouble deciding on which weather to shower on us. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EWell it’s August, the last few weeks of summer break lie ahead of us and we just need some really good constant summer weather. Nothing seems to stop us from enjoying the summer feeling here. Soeren was at Summer Camp for a week at the Baltic Sea and has brought back a “Life is a Beach!” spirit with him. Although I am busy working on a few new photography projects we are having fun together. He is an awesome help and comes to the rescue whenever I need extra hands, legs to run up and down and has many great ideas.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0024\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0024\" src=\"https:\/\/c4.staticflickr.com\/9\/8248\/28702164955_b25b685d94_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EIt’s hard for me to wrap my head around the fact that he is going to be 14 this month! In Alaska the three of us spent a lot of time together and it was fantastic. There were no tantrums and no grumbling and we all got along for 3 weeks like a house on fire. When we returned he went off to Summer Camp and although I missed him it was just good not to have the responsibility and just focus on things I wanted. That really is a luxury I cherish! When he returned he seemed taller, more mature and his voice was deeper. I sent off a boy and a week later a young man returned.\u0026nbsp; \u003C\/p\u003E\u003Cp\u003EHis feet are massive! I am astounded by the size of his feet. I have them pictured in my head as tiny, cute little feet that I loved to kiss as he lay on the bed when I was changing him. Now they are huge and everywhere! I still tickle them whenever he is crashed on the sofa and I get a deeper laugh back instead of those gurgled giggles\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0043\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0043\" src=\"https:\/\/c4.staticflickr.com\/9\/8075\/28086391563_49f1638c0d_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI am very much enjoying his company – he is a smart and intelligent young man and makes me laugh with his dry humor. The other day we decided to make ice cream. As I put together the ingredients, Soeren came back and told me the story of how popsicles were found. He has not fallen far from the tree. I too love researching the history and the background of all things that interest me. The fact that he has taken history for his iGCSE just makes me happy. I look forward to many evenings of researching and discussing the past with him.\u003C\/p\u003E\u003Cp\u003EWe decided to make the ice cream into popsicles, so while he explained that it was in fact the mind of a young 11 year old boy behind the making of popsicles, I began creating our own popsicle flavor.  \u003Cp\u003E\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0018\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0018\" src=\"https:\/\/c1.staticflickr.com\/9\/8358\/28669719136_1085daf9c5_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EPopsicles were actually created accidently. Back in 1905, 11 year old Frank Epperson from Oakland California, forgot a glass filled with a powdered soda mix and a wooden stirring spoon outside on his porch. The next morning when young Frank Epperson found the liquid frozen solid, he ran the glass under hot water, removing the ice pop with the stick handle. The first popsicle was created. He called them “Epsicles” and made them for all his friends and family and later for his own children. It was not until 1923 that Frank Epperson filed for a patent for his invention. Up until then he continued to call them “Epsicles,” his children however preferred to call them Pop's 'sicles – that name stuck, the popsicles went viral and the rest is history!\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0042\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0042\" src=\"https:\/\/c8.staticflickr.com\/9\/8658\/28702160855_6c8e161465_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u0026nbsp;\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0036\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0036\" src=\"https:\/\/c5.staticflickr.com\/9\/8868\/28596083612_1406fac43e_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI was keen to make these popsicles with no sugar to make them a healthier treat and we generally prefer creamier versions of frozen desserts. With those basic decisions out of the way the rest was fairly easy. There were very ripe bananas on the table that were begging to be used and a jar of luscious smooth almond butter was the perfect ingredient for the creaminess we wanted.  \u003Cp\u003EA slight decadence is dipping the bars into melted dark chocolate and then coating them with crunchy toasted almonds and sesame. Vive la Summer!  \u003Cp\u003E\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0011\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28624165861\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0011\" src=\"https:\/\/c6.staticflickr.com\/9\/8698\/28624165861_6a7a9086f7_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EAs the real sweetness comes from the bananas make sure that the bananas you use are very ripe. Use smooth almond butter and if you prefer using raspberries or other fruit there are no limitations. You can also omit the berries altogether. We thought they added a tangy fruity flavor to the popsicles. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Almond Butter Blueberry Popsicles Dipped in Chocolate, Sesame Seeds and Almonds\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/almond-butter-blueberry-popsicles\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7P8aVW0PBywCi1L9FS__FkMd1GbadnEzZokiVnjnLPV07HyV14AQBF_DZuPH9xQOElZ3enmLtRqgTvinSmrtXSvHyQzSjqTa8xX1G2TAcW8Jtx9iiMRPjuSbtGA8l0QM1ZH4dJw\/s1600\/Almond+Butter+Blueberry+Popsicle+by+Meeta+K.+Wolff-0011.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7P8aVW0PBywCi1L9FS__FkMd1GbadnEzZokiVnjnLPV07HyV14AQBF_DZuPH9xQOElZ3enmLtRqgTvinSmrtXSvHyQzSjqTa8xX1G2TAcW8Jtx9iiMRPjuSbtGA8l0QM1ZH4dJw\/s1600\/Almond+Butter+Blueberry+Popsicle+by+Meeta+K.+Wolff-0011.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT10M\"\u003E10 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT4H10M\"\u003E4 hours 10 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nMakes: \u003Cspan itemprop=\"yield\"\u003E8 popsicles\u003C\/span\u003E  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Ci\u003EFor the popsicles\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E355 ml almond milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E245 g thick Greek yogurt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E90 g creamy almond butter\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 ripe bananas\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla bean, seeds scraped put\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g fresh blueberries \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the chocolate dipping sauce\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E150 g dark chocolate\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons coconut oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150 g coarsely chopped almonds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoons sesame seeds \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the popsicles mix all ingredients (for the popsicles), except the blueberries, in a food processor and process until smooth and creamy. Drop a few blueberries in popsicle molds then carefully pour the milk mixture into the popsicle molds.\u003Cbr \/\u003E\n\u003Cli\u003EPlace the molds in the freezer for about an hour then remove. Jiggle the wooden popsicles sticks into the molds. Then place back into the freezer and freeze for at least 4 to 6 hours.\u003Cbr \/\u003E\n\u003Cli\u003ETo remove the popsicles from the molds, run the plastic part of the mold under hot water for a few seconds.\u003Cbr \/\u003E\n\u003Cli\u003ERoast the sesame seeds and almonds until golden. Set aside and allow to cool.\u003Cbr \/\u003E\n\u003Cli\u003ECombine the chocolate and coconut oil in a saucepan over medium-low heat. Stir frequently to keep from burning. When the chocolate has completely melted, remove from heat and set aside. Cool the chocolate completely before using.\u003Cbr \/\u003E\n\u003Cli\u003EDip each popsicle in the melted chocolate then dip in the nuts and sesame seeds. Place on a tray lined with parchment paper and return to the freezer for a few minutes until chocolate has set. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0055\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0055\" src=\"https:\/\/c2.staticflickr.com\/9\/8629\/28086398513_fa033b1483_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EThese are the perfect summer treat – as close to guilt-free as you can get without skimping on the flavor part. Dip only part of these, or drizzle it with, or sink the whole bar into the chocolate – you decide. I love having the choice to mix and match as it suits the tastes. The basic recipe is for keeps this summer!\u003C\/p\u003E\u003Cp\u003ELooking for a few more great ice cream and popsicle treats to beat the summer heat? My fiends have given me a few pretty cool recommendations - make sure you check them out! \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Cstrong\u003ESimone\u003C\/strong\u003E loves popsicles: try her \u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Finsimoneskitchen.com%2Fstrawberry-watermelon-popsicles%2F\u0026amp;h=cAQH2gKFX\" target=\"_blank\"\u003Estrawberry watermelon popsicles\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EAarthi\u003C\/strong\u003E “I have an addiction towards those” She has a fantastic selection in her recipe index but these \u003Ca href=\"http:\/\/www.yummytummyaarthi.com\/2015\/04\/rose-milk-popsicles-recipe-rose.html\" target=\"_blank\"\u003Erose milk popsicles\u003C\/a\u003E caught my eye\u003C\/li\u003E\n\u003Cli\u003ELovely \u003Cstrong\u003EAnushruti\u003C\/strong\u003E has luscious \u003Ca href=\"http:\/\/www.divinetaste.com\/archives\/mango-popsiclesmango-barsmango-pops\/\" target=\"_blank\"\u003Emango popsicles\u003C\/a\u003E! \u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EGeorgina\u003C\/strong\u003E cools down with scoops of \u003Ca href=\"http:\/\/www.culinarytravels.co.uk\/blog\/26112015123440-rhubarb-crumble-no-churn-ice-cream\/\" target=\"_blank\"\u003Erhubarb crumble no churn ice cream\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EBet on Dinner’s\u003C\/strong\u003E easy \u003Ca href=\"http:\/\/www.betondinner.com\/four-ingredient-fudgsicles\/\" target=\"_blank\"\u003Efour ingredient fudgsicles\u003C\/a\u003E chocolaty and creamy! \u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ETaryn\u003C\/strong\u003E has low carb and sugar \u003Ca href=\"http:\/\/joyfilledeats.com\/mocha-fudgesicles\/\" target=\"_blank\"\u003Emocha fudsicles\u003C\/a\u003E.\u0026nbsp; \u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ESia\u003C\/strong\u003E comes from coastal region in India use coconuts in many recipes from drinks to curries, puddings to pancakes her \u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Fwww.monsoonspice.com%2F2015%2F06%2Fmangalore-bonda-sharbat-recipe-tender.html\u0026amp;h=VAQEQjHKq\" target=\"_blank\"\u003EBonda Sharbat\u003C\/a\u003E recipe is the basis of her popsicle experiments \u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EMarta\u003C\/strong\u003E makes boozy \u003Ca href=\"http:\/\/www.lazysundaycooking.com\/strawberry-mojito-popsicles\/\" target=\"_blank\"\u003Estrawberry mojito popsicles\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EBetsey\u003C\/strong\u003E also goes for the booze with her \u003Ca href=\"https:\/\/l.facebook.com\/l.php?u=https%3A%2F%2Fwww.instagram.com%2Fp%2FomP7vMnCYAAxi3GqNf5L3YM-DfLZBhHXvahbM0%2F%3Ftaken-by%3Dstolenspoon\u0026amp;h=dAQHPAYCK\" target=\"_blank\"\u003EPinot popsicles\u003C\/a\u003E! \u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ELisa\u003C\/strong\u003E makes these divine fruity \u003Ca href=\"http:\/\/www.facebook.com\/l.php?u=http%3A%2F%2Fwww.garlicandzest.com%2Fstrawberry-margarita-ice-pops\u0026amp;h=lAQGfR-mK\u0026amp;s=1\u0026amp;enc=AZOxhLTo30jcaTW84pGpkm1X54_WeoY8CA_KfqZmvn0NssrubR_QeY7nva9o0y7o5FtvbTRM57srF4EL9vBDnzUG\u0026amp;hc_location=ufi\" target=\"_blank\"\u003Estrawberry margarita ice pops\u003C\/a\u003E\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EDenise\u003C\/strong\u003E hits all the right spots with me with her \u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Fchezus.com%2F2014%2F08%2F20%2Faperol-limeade-popsicles%2F\u0026amp;h=vAQGnQmOG\" target=\"_blank\"\u003EAperol Limeade Popsicles\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EMansi\u003C\/strong\u003E provides a quick pick me up with these \u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Fwww.funandfoodcafe.com%2Fcoffee-popsicles%2F\u0026amp;h=mAQEYpXy0\" target=\"_blank\"\u003Ecoffee popsicles\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ETina’s\u003C\/strong\u003E \u003Ca href=\"http:\/\/www.lunchforone.de\/blog\/2013\/06\/02\/mango-erdbeer-eis-am-stiel\/\" target=\"_blank\"\u003Emango strawberry\u003C\/a\u003E popsicles are a great fruity treat\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EDaniela\u003C\/strong\u003E gives us tropical feelings with her \u003Ca href=\"http:\/\/www.mygorgeousrecipes.com\/2016\/07\/27\/tropical-mango-pineapple-coconut-popsicles\/\" target=\"_blank\"\u003Etropical mango pineapple popsicles\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these frozen treats from What’s for lunch, honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Peach and Lavender Sorbet (0002) by Meeta K. Wolff\" border=\"0\" alt=\"Peach and Lavender Sorbet (0002) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4_EWMZ9aBpFmh3tFt79WRSvVAF0jcSAwmyaT_oXB_h0-qEL5jLBOP0FKLwuMIFaGSNakF60a66uXGm_TBZbi-Ada6jr9erYSYl-h6H2Ub1rnLIkqScZLLwaQ4pDi01x8OEEEshQ\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"WatermelonIceCreamLollies01\" border=\"0\" alt=\"WatermelonIceCreamLollies01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjcTzKPe9ifOdlcWwMmF1h2T8ZjJItsJGS8j060aJdarAn8Z1rHVIvxm0nI4jGNz60TunbJDwNtISZJ0dsvjHvbIwx-Fjt5Fa5I-RAITLSBNN04BnFmcIME0LLVoStf-6jW-PWwhQ\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Matcha Cherry Ice Cream (0002) by MeetaK\" border=\"0\" alt=\"Matcha Cherry Ice Cream (0002) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhkY0-GFLEE6JdJ2lg_gEj1y6rF8x5bGRuhnombwArEA5665nEAYSoHOlLNKCfIHeYOrCYqKOg784u64QGOhHvuigiOxz4g-hE-mhV2XXqJIYlqKQE9MKM5Q0XPN2IvSi_cap1-bA\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/peach-and-lavender-sorbet.html\" target=\"_blank\"\u003EPeach and Lavender Sorbet\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/08\/watermelon-ice-cream-lollies.html\" target=\"_blank\"\u003EWatermelon Ice Cream Lollies\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/matcha-cherry-swirl-ice-cream-guest.html\" target=\"_blank\"\u003EMatcha Cherry Swirl Ice Cream\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4874694154352085009\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html#comment-form","title":"27 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4874694154352085009"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4874694154352085009"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html","title":"Almond Butter Blueberry Popsicles Dipped in Chocolate, Sesame Seeds and Almonds"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7P8aVW0PBywCi1L9FS__FkMd1GbadnEzZokiVnjnLPV07HyV14AQBF_DZuPH9xQOElZ3enmLtRqgTvinSmrtXSvHyQzSjqTa8xX1G2TAcW8Jtx9iiMRPjuSbtGA8l0QM1ZH4dJw\/s72-c\/Almond+Butter+Blueberry+Popsicle+by+Meeta+K.+Wolff-0011.jpg","height":"72","width":"72"},"thr$total":{"$t":"27"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6874282046582251889"},"published":{"$t":"2016-06-15T08:30:00.000+02:00"},"updated":{"$t":"2016-06-15T08:44:29.010+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"}],"title":{"type":"text","$t":"Rhubarb Strawberry Pavlova with Cardamon Skyr Cream"},"content":{"type":"html","$t":"\u003Ca title=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0551\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/06\/rhubarb-strawberry-pavlova.html\"\u003E\u003Cimg alt=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0551\" src=\"https:\/\/c4.staticflickr.com\/8\/7458\/27576558851_f34ea7826e_b.jpg\" width=\"645\" height=\"967\" meta property=”og:image”\u003E\u003C\/a\u003E  \u003Cp\u003EPeonies, scoops of ice cream, dances through the sprinkler, warm summer rains and juicy strawberries. All the things that are making summer a blast for us here in Weimar. Those end of year exams are done and dusted for my son, my last workshops and events for the first half of the year are under the belt and we are gearing towards summer break in just under a week. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EAs the summer lull has started to spread over us we find ourselves easing into a more relaxed routine. It’s funny how automatically our brain and body simply adjusts to this new routine. We spend afternoons in town walking through the shady pedestrian cobblestoned streets with no particular destination. Weimar in the summers is beautiful and … rather quaint. Street musicians fill the air with music – vibes of cello in one corner and the booming of a trumpet in the other corner. Summer also means tourists – tourists in packs - who descend upon Weimar and add to the unique flair this town is known for. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0516\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27576559621\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0516\" src=\"https:\/\/c6.staticflickr.com\/8\/7118\/27576559621_c9200e3099_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EEven the students at the university seem to come alive with the first warm rays of summer light. The campus buzzes with a vibe that only the summer semester can boast of. Short skirts, short shirts and short shorts, flip flops and sandals, sunglasses and sun screen, chit chat in the cafes and laughter in the hallways. Classes are taken outdoors, ateliers and workshops throw open their doors allowing access to research and art side by side. This vibe keeps Weimar young and exciting.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Strawberries-2016 by Meeta K Wolff-0498\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27650698705\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Strawberries-2016 by Meeta K Wolff-0498\" src=\"https:\/\/c2.staticflickr.com\/8\/7570\/27650698705_0361e90bd0_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003Ca title=\"Rhubarb by Meeta K Wolff-0515\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27576560921\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Rhubarb by Meeta K Wolff-0515\" src=\"https:\/\/c2.staticflickr.com\/8\/7532\/27576560921_2c9aa9fc6f_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EAround the town the parks are dotted with flowers and picnic blankets – an easy game of Frisbee here or a lively soccer match there. Babies take wobbly steps on the gravel paths, while mothers chatter under the shade of a blooming tree. A pair stroll hand in hand along the stream that snakes through the town and – oh - those tourists again discover Goethe’s stately garden house.  \u003Cp\u003EA little further out of town the fields are wheat green or rape yellow with a sprinkle of red poppies and the air is heavy with the scent of summer – freshly cut grass, field flowers and barbecues.  \u003Cp\u003E\u003Ca title=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0527\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27576559961\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0527\" src=\"https:\/\/c2.staticflickr.com\/8\/7346\/27576559961_dcab634b1e_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWe make our way to the strawberry fields ready to pick baskets of the first strawberries – a ritual as the first strawberries are always the best and the sweetest. Before the baskets can be filled we jam handfuls of the juicy fruit into our mouths, fingers stained red and dripping. We compare our overflowing baskets arguing who gathered the most and whose basket is the heaviest.  \u003Cp\u003EBefore we even leave the field my mind wanders through my mental recipe collection. Strawberry cake, strawberry mousse, strawberry ice cream – no none of the above. It has to be a special treat to honor the first strawberries and the last of the rhubarb I have sitting in the fridge. Nothing does it more than a royal pavlova. A delicate crunchy shell topped with a creamy, smooth, rich cream and piled high with the best of what summer provides.  \u003Cp\u003E\u003Ca title=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0535\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27576560401\/in\/photostream\/\"\u003E\u003Cimg alt=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0535\" src=\"https:\/\/c2.staticflickr.com\/8\/7317\/27576560401_4f7a9fea5c_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EA pavlova it was. I love making meringues – there is something elegant but also something that always leaves everyone, including me in awe. I flavored both the meringue and the cream with a little pinch of cardamom. For the cream I use creamy Skyr with an addition of whipped cream to give it a bit of body. The rhubarb was preserved in a jar! Mainly to use over the next few months but also to add a tangy flavor yet a smoother texture to the pavlova – finally the first of the strawberries are topped for a burst of sweet flavor. MAKE IT!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0556\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27576558561\/in\/photostream\/\"\u003E\u003Cimg alt=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0556\" src=\"https:\/\/c2.staticflickr.com\/8\/7568\/27576558561_6933677234_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Rhubarb Strawberry Pavlova with Cardamon Cream\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/rhubarb-strawberry-pavlova-with-cardamon-cream\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/4.bp.blogspot.com\/-mjP7MuF5jao\/V18GJSuhGhI\/AAAAAAAAVuk\/w0GjXb3lUIMn_q3qMRAcgOjyP3gllEIlgCKgB\/s1600\/Cardamom%2BStrawberry%2BRhubarb%2BPavlova-by%2BMeeta%2BK%2BWolff--0535.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/4.bp.blogspot.com\/-mjP7MuF5jao\/V18GJSuhGhI\/AAAAAAAAVuk\/w0GjXb3lUIMn_q3qMRAcgOjyP3gllEIlgCKgB\/s1600\/Cardamom%2BStrawberry%2BRhubarb%2BPavlova-by%2BMeeta%2BK%2BWolff--0535.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT45M\"\u003E45 minutes + overnight resting for rhubarb\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E\u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E6\u003C\/span\u003E \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026nbsp;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003EMeringues\u003C\/i\u003E\u0026nbsp;\n\u003Cli itemprop=\"ingredient\"\u003E4 egg whites\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E220g caster sugar \u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon ground cardamom\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\n\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003ERhubarb Jam (Makes 5 x 340g jars)\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1kg forced rhubarb (untrimmed weight)\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E900g jam sugar with added pectin\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100ml freshly squeezed orange juice\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\n\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003ESkyr Cream\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150 ml double cream, whipped\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g Skyr (alternative thick Greek yogurt or mascarpone\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoon coconut blossom sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\n\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003ETopping\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150g fresh strawberries sliced\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g pistachios, finely chopped\u003C\/li\u003E\u003Cbr \/\u003E\n\u003C\/ul\u003E\n\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EMake the rhubarb jam: Wash and trim the rhubarb and cut into 2–2.5cm chunks. Pour a layer of sugar into the bottom of a bowl or a form, then add a layer of rhubarb. Repeat, continuing until all the sugar and rhubarb are used, finishing with a layer of sugar. Pour the orange juice over the top. Cover and leave to rest overnight. This draws the juice from the rhubarb to make a sweet and thick jam. The following day, bring the mixture to the boil, stirring carefully. Boil rapidly for 5–6 minutes, then test for setting point (see \"READ\" below). Remove from the heat and rest for 5 minutes before pouring into warm, sterilized jars (see \"READ\" below). For the pavlova you will need about 1 jar - using a hand blender puree the rhubarb so that it has a thick consistency. Allow to rest and thicken further. \u003Cbr \/\u003E\n\u003Cli\u003EMake the meringues: Preheat oven to 150C degrees. Line 2 baking trays with baking paper. Place egg whites into a clean bowl. Beat with electric beaters until soft peaks form. Gradually add caster sugar and cardamom, beating well between each addition. Beat until mixture is thick and glossy - this will take at least 5 minutes. Pipe swirls of the mixture onto baking trays then bake for 20-25 minutes or until crisp. Cool completely in the oven with the door ajar (see \"READ\" below). \u003Cbr \/\u003E\n\u003Cli\u003EFor the skyr cream: Gently mix together the whipped cream, skyr, icing sugar and cardamom. Refrigerate.\u003Cbr \/\u003E\n\u003Cli\u003EAssemble the pavlovas: Spoon cream mixture into centers of meringues. Add a few teaspoons of the rhubarb jam, arrange with the fresh strawberries and sprinkle some pistachios. Arrange pavlovas on a serving dish and serve immediately. \u003Cbr \/\u003E\n\u003C\/li\u003E\u003C\/ol\u003E\n\u003Ch2\u003E\u003Cstrong\u003EREAD:\u003C\/strong\u003E\u003C\/h2\u003EMaking meringues \/ pavlova for the first time? Don't forget to read my tutorial \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/black-forest-pavlova-quark-cherries.html#Pavlovatips\" target=\"_blank\"\u003E\u003Cstrong\u003EHow to make the perfect Pavlova\u003C\/strong\u003E\u003C\/a\u003E \u003Cbr\/\u003E\nIt's all about the jam! Make sure you catch my big post on \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/09\/preserving-summer-jams-jellies-chutneys.html\"\u003E\u003Cb\u003Epreserving summer in jellies, chutneys and jams\u003C\/b\u003E\u003C\/a\u003E with 101 tips on how to preserve including how to test for the setting point, sterilizing jars and several recipes.\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0543\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/27576559281\/in\/photostream\/\"\u003E\u003Cimg alt=\"Cardamom Strawberry Rhubarb Pavlova-by Meeta K Wolff--0543\" src=\"https:\/\/c2.staticflickr.com\/8\/7689\/27576559281_d3140def94_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThis dessert symbolizes many of the highlights of summer but also of the perfect dessert. It is crunchy, creamy and absolutely fruity – not to mention easy to make and prepare some of the elements ahead of time. It makes a great party or elegant dinner dessert. The wonderful flavors of cardamom paired with the rhubarb jam and fresh strawberries harmonize truly magnificently – a bit earthy, slightly tangy and ravishingly sweet.\u003C\/p\u003E\u003Ch2\u003EDUBAI WORKSHOP UPDATE\u003C\/h2\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/06\/dubai-2016-food-photography-and-styling.html\/\"\u003E\u003Cimg style=\"float: left; margin: 0px 15px 0px 0px; display: inline\" alt=\"Dubai 2016 Food Photography and Styling Workshop\" align=\"left\" src=\"https:\/\/c7.staticflickr.com\/8\/7299\/27358948246_4d94942333_b.jpg\" width=\"300\"\u003E\u003C\/a\u003EThis incredible 2 day workshop in the booming city of Dubai, UAE is almost full. Just 2 slots left!  \u003Cp\u003EAre you going to join us? You will find everything you need to know about the workshop here \u0026gt;\u0026gt; \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/06\/dubai-2016-food-photography-and-styling.html\"\u003EDetails and Programme\u003C\/a\u003E  \u003Cp\u003E\u003Cstrong\u003E15 - 16 October 2016 Dubai, UAE\u003C\/strong\u003E  \u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1K8N2zNZUMCxTJjtwS-pbYydEERbXi7E8K6qPLg5B2E0\/viewform\"\u003EREGISTER NOW!\u003C\/a\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore summer meringue desserts and treats from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Black Forest Pavlova (0035) by Meeta K. Wolff\" alt=\"Black Forest Pavlova (0035) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7056\/6847754264_c750164673_b.jpg\" width=\"160\" height=\"239\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0048-by Meeta K. Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5694\/21047570771_fc0438b699_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Chocolate Pavlova (0009) by MeetaK\" border=\"0\" alt=\"Chocolate Pavlova (0009) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/black-forest-pavlova-quark-cherries.html\" target=\"_blank\"\u003EBlack Forest Pavlova: Quark, Cherries, Kirsch \u0026amp; Chocolate\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/09\/cherry-pistachio-meringue-tart.html\" target=\"_blank\"\u003ECherry Pistachio Meringue Tart\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html\" target=\"_blank\"\u003EChocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6874282046582251889\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/06\/rhubarb-strawberry-pavlova.html#comment-form","title":"42 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6874282046582251889"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6874282046582251889"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/06\/rhubarb-strawberry-pavlova.html","title":"Rhubarb Strawberry Pavlova with Cardamon Skyr Cream"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-mjP7MuF5jao\/V18GJSuhGhI\/AAAAAAAAVuk\/w0GjXb3lUIMn_q3qMRAcgOjyP3gllEIlgCKgB\/s72-c\/Cardamom%2BStrawberry%2BRhubarb%2BPavlova-by%2BMeeta%2BK%2BWolff--0535.jpg","height":"72","width":"72"},"thr$total":{"$t":"42"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6260853901230169260"},"published":{"$t":"2015-12-23T13:49:00.000+01:00"},"updated":{"$t":"2016-01-03T18:18:42.378+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas Dessert: Butterscotch Pudding with Prunes and Walnuts and a Whisky Sauce"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html\" title=\"ButterscotchPudding-by MeetaKWolff-0004\"\u003E\u003Cimg src=\"https:\/\/farm6.staticflickr.com\/5633\/23824479571_1ec70f98df_b.jpg\" width=\"640\" alt=\"ButterscotchPudding-by MeetaKWolff-0004\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nIt has been quite a very sweet month as December always is. There are always nibbles of a cookie here and morsels of a stollen there and regardless of all the good intentions it’s so difficult to resist. However, we have been careful and although there are some indulgences - it is Christmas after all - on whole we are nourishing ourselves well and very balanced. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cp\u003EThanks to the very mild temperatures and sunny weather we have been fairly active outdoors too. It feels very unusual to be dressed so lightly at this time of year but with temperatures between 10 and 16 degrees C it feels more like early spring rather than the middle of winter!\u003C\/p\u003E\u003Cp\u003EEven those old and trusted Christmas songs on the radio feel slightly out of place. Nonetheless there is still enough of Christmas spirit around us. The Christmas markets are sparkling with wonderful baubles and the air is perfumed with the sweet scent of spiced Glühwein and people are still mostly filled with a happy demeanour \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html\" title=\"ButterscotchPudding-by MeetaKWolff-0009\"\u003E\u003Cimg src=\"https:\/\/farm1.staticflickr.com\/774\/23611227730_537d3b6228_b.jpg\" width=\"640\" alt=\"ButterscotchPudding-by MeetaKWolff-0009\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe stores are as expected jam packed! I am relieved that all our shopping and groceries are done. My menu for Christmas day is complete and a few presents just need wrapping. We bought our magnificent Christmas tree on Monday and today we will be dressing it with baubles, sparkles and tinsel. I would say we are ready for Christmas 2015! \u003C\/p\u003E\u003Cp\u003EOn Christmas Day Tom’s entire family will be here and I again have the honor of cooking up what probably is the most important meal in the year! There will be venison in a sour cherry and glühwein sauce, spiced sautéed red cabbage, brussel sprout with dried cherry and bacon, semmelknödel soufflé (German bread dumplings in soufflé form) and of course there will be dessert. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ButterscotchPudding-by MeetaKWolff-0010\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html\"\u003E\u003Cimg alt=\"ButterscotchPudding-by MeetaKWolff-0010\" src=\"https:\/\/farm6.staticflickr.com\/5698\/23906913745_5b2be9618e_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EEnding the meal on a high note is always a luscious dessert and when it comes to \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Dessert\" target=\"_blank\"\u003Edessert there is an incredible variety here on What’s for lunch, Honey?\u003C\/a\u003E What can I say I have a bit of a sweet tooth and love spoiling my guests with sweet sensations after a good meal. A classic \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/CrepesSuzette.html\" target=\"_blank\"\u003Ecrepe Suzette\u003C\/a\u003E is a wonderful highlight to any meal, or tropical flavors of this \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/09\/CoconutMangoPassionFruitPannaCottoa.html\" target=\"_blank\"\u003Ecoconut panna cotta with mangoes and passion fruit\u003C\/a\u003E maybe this light and fluffy \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/black-forest-pavlova-quark-cherries.html\" target=\"_blank\"\u003EBlack Forest pavlova\u003C\/a\u003E, even this \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/chocolate-espresso-sponge-pudding-and.html\" target=\"_blank\"\u003Echocolate espresso sponge pudding\u003C\/a\u003E is luscious. I can treat you to many sweet surprises. Today, I have something that really will make those sweet tastebuds bloom to new highs. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ButterscotchPudding-by MeetaKWolff-0009\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html\"\u003E\u003Cimg alt=\"ButterscotchPudding-by MeetaKWolff-0009\" src=\"https:\/\/farm1.staticflickr.com\/774\/23611227730_537d3b6228_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EA Christmas pudding bursting with buttery toffee taste and a hint of whisky for a bold character. Walnuts and prunes add a moist and nutty touch to this bombastic dessert. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Butterscotch Pudding with Prunes and Walnuts and a Whisky Sauce\u003C\/h1\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/butterscotch-pudding-with-prunes-and-walnuts-and-a-whisky-sauce\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"ButterscotchPudding-by MeetaKWolff-0004\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html\"\u003E\u003Cimg alt=\"ButterscotchPudding-by MeetaKWolff-0004\" src=\"https:\/\/farm6.staticflickr.com\/5633\/23824479571_6e38135e85_o.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E   \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 min\u003C\/time\u003E   \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E   \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E   \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cbr \/\u003E\n\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E50 g unsalted butter, softened \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E260 g coconut blossom sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla pod, seeds only \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon baking powder \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E225 g all-purpose flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ teaspoon bicarbonate of soda \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 eggs \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300 ml milk, lukewarm \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g walnuts, chopped \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g stoned prunes \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E85 g butter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E85 g muscovado sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200 ml cream \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2-3 teaspoons whisky \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the oven to 180 degrees C. Grease either a 20cm square baking tin or a couple of enamel baking pans. \u003C\/li\u003E\n\u003Cli\u003EBeat the butter, sugar and vanilla seeds together in a bowl until pale and fluffy. In a separate bowl, mix together the baking powder, flour and bicarbonate of soda. In another bowl, lightly beat the eggs. \u003C\/li\u003E\n\u003Cli\u003EGently mix half of the dry ingredients into the butter mixture, followed by half of the eggs, then fold in the remainder of the dry ingredients and eggs. Mix just enough to bring everything together - do not over mix the batter or the pudding will be heavy. \u003C\/li\u003E\n\u003Cli\u003EStir in the milk, walnuts and prunes. The batter will be rather runny. Pour into the prepared baking tin. Bake for 30-40 minutes, or until pale golden brown and a skewer inserted into the middle of the pudding comes out clean. \u003C\/li\u003E\n\u003Cli\u003ELeave to cool in the tin for 5 minutes then transfer to a wire rack. \u003C\/li\u003E\n\u003Cli\u003EWhile the pudding is baking make the whisky sauce by melting 80g butter and 80g sugar together in a small pan over a medium-high heat and boil for 5 minutes, until the sugar is dissolved. \u003C\/li\u003E\n\u003Cli\u003EPour in the cream, bring back to the boil then stir in whisky, to taste. Serve wedges of the warm pudding with the hot whisky sauce and dollops of whipped cream (optional). \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ButterscotchPudding-by MeetaKWolff-0005\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html\"\u003E\u003Cimg alt=\"ButterscotchPudding-by MeetaKWolff-0005\" src=\"https:\/\/farm6.staticflickr.com\/5631\/23906943445_bcd127f53b_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI won’t keep you long I know you now want to hurry off to the kitchen and get this butterscotch pudding into the oven. But just a massive hug from me to you and all my very best wishes to you all. Hope you keep your nerves strong this Christmas, enjoy lavish meals with your family and friends, relax and may the Christmas spirit bring you warmth, happiness and expandable waists ;) Wishing you all a very safe, healthy and grand start to the New Year 2016! I will see you all on the other side. \u003C\/p\u003E\u003Cp\u003Exo\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore Christmas sweetness from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4PIj9I7zSNxTnzg-fRuaFdvaIOCu0Zb_WJDD2rwcnh6_sNPhRlZdlXzvMuReGCLzVmppz1J47RJH0_gQc2snCTrTpdqScGxJt8hOAnJZSKKu_vtf3KRr1bCagLk8ECdTn5syg\/s160\/15407054998_7bf66712d2_b.jpg\" imageanchor=\"1\" \u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4PIj9I7zSNxTnzg-fRuaFdvaIOCu0Zb_WJDD2rwcnh6_sNPhRlZdlXzvMuReGCLzVmppz1J47RJH0_gQc2snCTrTpdqScGxJt8hOAnJZSKKu_vtf3KRr1bCagLk8ECdTn5syg\/s320\/15407054998_7bf66712d2_b.jpg\" width=\"160\"\/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiX9NnjeeupLPJnEwlYNT_kw-joe0szoQ7mVQtqeF3yK5Ez4szAvbCFIFhOLBkmJCGFKRh4-Xn86ZEAXEA6jvOU0xGpYH325gQXaSt9C1ytjdSX8_9fQpTT5BG7pQ1kCa8_o8Xs\/s160\/6371264615_091ae07e3e_b.jpg\" imageanchor=\"1\" \u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiX9NnjeeupLPJnEwlYNT_kw-joe0szoQ7mVQtqeF3yK5Ez4szAvbCFIFhOLBkmJCGFKRh4-Xn86ZEAXEA6jvOU0xGpYH325gQXaSt9C1ytjdSX8_9fQpTT5BG7pQ1kCa8_o8Xs\/s320\/6371264615_091ae07e3e_b.jpg\" width=\"160\"\/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYJCiN8bBvr7jvzETbwfKxnR773SqQ9nvwuIgjl-VGPNwg37cEs8234d6O84ZeNacmk3_oRMI-y4BmACZjtAHF8gaEoMtMAc7lLdu42xhsn2yMIfWfU9Qgb-D4FlQo_WsFfe7T\/s160\/AdvocaatCream-0008-WM_thumb.jpg\" imageanchor=\"1\" \u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYJCiN8bBvr7jvzETbwfKxnR773SqQ9nvwuIgjl-VGPNwg37cEs8234d6O84ZeNacmk3_oRMI-y4BmACZjtAHF8gaEoMtMAc7lLdu42xhsn2yMIfWfU9Qgb-D4FlQo_WsFfe7T\/s320\/AdvocaatCream-0008-WM_thumb.jpg\" width=\"160\"\/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\" target=\"_blank\"\u003EFennel Seed and Cardamom Spiced Carrot Rice Pudding\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/muscovado-sugar-pumpkin-and-apple-pecan.html\" target=\"_blank\"\u003EMuscovado Sugar Pumpkin and Apple Pecan Crumble\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html\" target=\"_blank\"\u003ESpiced Advocaat Custard\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6260853901230169260\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6260853901230169260"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6260853901230169260"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/12\/christmas-dessert-butterscotch-pudding.html","title":"Christmas Dessert: Butterscotch Pudding with Prunes and Walnuts and a Whisky Sauce"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4PIj9I7zSNxTnzg-fRuaFdvaIOCu0Zb_WJDD2rwcnh6_sNPhRlZdlXzvMuReGCLzVmppz1J47RJH0_gQc2snCTrTpdqScGxJt8hOAnJZSKKu_vtf3KRr1bCagLk8ECdTn5syg\/s72-c\/15407054998_7bf66712d2_b.jpg","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-193751203208374163"},"published":{"$t":"2015-11-18T09:30:00.000+01:00"},"updated":{"$t":"2015-11-18T09:40:00.317+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scandinavian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Green Tea Honey Saffron Poached Pears on Skyr"},"content":{"type":"html","$t":"\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0039\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0039\" src=\"https:\/\/farm6.staticflickr.com\/5688\/22673687979_6538e517d0_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWhen people find out or realize that food is not only my hobby but also work – that I blog about food, shoot and style food and obviously cook with a lot of food – they are often curious about the kind of cuisine I cook at home. Probably expecting me to define myself to one specific cuisine – probably Indian. They are often fascinated when I tell them that I truly enjoy blending ingredients to give a variety of different flavors in combinations that come together often as an idea or experiment. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt’s dishes like the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/dark-chocolate-cherry-and-tahini.html\"\u003Edark chocolate and tahini clafoutis\u003C\/a\u003E, the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/02\/brunost-cheese-panna-cotta-with-sticky.html\"\u003EBrunost cheese panna cotta with sticky toffee pears\u003C\/a\u003E, or the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/03\/fusion-food-ossobuco-with-prunes.html\"\u003Eossobucco with prunes apricots and saffron\u003C\/a\u003E that keeps me moving in my kitchen. An interesting ingredient, a notion of a flavor, a memory of a meal and I am off with my idea. \u003C\/p\u003E\u003Cp\u003EInfluences for my ideas are – not surprisingly the Middle Eastern and Indian cuisines with a heavy pinch of Asian and often some Italian, German and Scandinavian thrown in for a stimulating mix. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0013\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0013\" src=\"https:\/\/farm1.staticflickr.com\/564\/23052374842_418e95dab9_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThis dessert is the perfect example of simple yet intriguing ideas that are created and developed with an uncomplicated ingredient. In this case it was honey. I was asked to shoot a few shots for the wonderful \u003Ca href=\"http:\/\/www.balqees.com\/#4\"\u003EBalqees Raw Honey \u003C\/a\u003Eto present their beautiful raw honey in scene with different dishes – sweet and savory. I’ve been having fun developing the recipes for this project almost a bit more than the actual task of styling and shooting. \u003C\/p\u003E\u003Cp\u003EGreen tea is mixed with raw honey, orange slices and infused with cinnamon, star anise and an extravagant pinch of saffron for color and that oriental flavor. In this liquid I have poached my lovely sweet Conference pears and to complete this as a delightful dessert I serve the pears on a smooth and creamy Skyr. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0035\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23039932416\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0035\" src=\"https:\/\/farm6.staticflickr.com\/5707\/23039932416_67c50610c8_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ESkyr is one of the products I totally fell in love with when I was in Norway and Denmark a few years ago. Skyr is a cultured dairy product that is thick and creamy and tangy like Greek yogurt and reminiscent of quark and it comes from the uncharted foodie country of Iceland. Imagine a rich, dense creamy yogurt-like product that is so thick you can almost slice it. How it can still have 0% milk fat is a mystery to me. Skyr, however is not yogurt but a fresh skim-milk cheese, strained to a whipped custard-like consistency and feels like velvety pudding in your mouth. As it is strained to such a density, it requires about three times more milk to produce than yogurt, which means it is higher in protein and calcium.\u003C\/p\u003E\u003Cp\u003EThat is where the current issues are beginning to arise as Skyr becomes more mainstream and is being called the next superfood, farmers in Iceland just are not able to keep up with the demand. With a population of dairy cows of only 25,000 animals, Icelandic farmers are particular not to force more milk production from the cows to keep the quality high. While the original Icelandic brand is unbeatable there are German and Danish brands, using local milk from local dairy farmers. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0049\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0049\" src=\"https:\/\/farm1.staticflickr.com\/671\/23065976975_c86c5012cb_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI adore using Sykr for smoothies with berries, mangoes and other fruit, or simple add chunks of persimmon, nuts, honey and chia seeds for a tangy and delicious breakfast. For this dessert Skyr is the best partner keeping it a light and healthy dessert with only the honey to sweeten the pears. Drizzle the wonderful poaching liquid over the Skyr and spoon it together with chunks of the soft honey pears – bliss! \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Green Tea Honey Saffron Poached Pears on Skyr\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/green-tea-honey-saffron-poached-pears-on-skyr\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0039\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0039\" src=\"https:\/\/farm6.staticflickr.com\/5688\/22673687979_6538e517d0_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT25M\"\u003E25 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E1 organic orange, cut into slices \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E400ml green tea \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g raw honey (I used \u003Ca href=\"http:\/\/www.balqees.com\/\" target=\"_blank\"\u003EBalqees Raw Honey\u003C\/a\u003E) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 cinnamon stick \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 star anise \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of saffron \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 pears (Conference or Abate), peeled \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g skyr \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60g chopped walnuts \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons chia seeds \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPut the green tea, orange slices, cinnamon stick, star anise, honey and saffron in a large saucepan and heat over medium heat. \u003C\/li\u003E\n\u003Cli\u003EOnce the liquid has started to boil, reduce the heat and place the peeled pears into the saucepan. Depending on the size of your pears poach the fruit for 15 - 20 minutes, turning every so often so that the pears take on an even color from the saffron. Once the pears have softened, remove from the heat and allow to cool and steep. Overnight steeping is recommended as the pears really take on a lovely flavor from the poaching liquid. \u003C\/li\u003E\n\u003Cli\u003EDivide the skyr into 4 bowls, scatter with walnuts and chia seeds then place a pear on top. Drizzle a tablespoon or more of the poaching honey saffron liquid over the pear and the skyr. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nIf you want to sweeten the skyr add a tablespoon of honey and mix before plating.     \u003Cbr \/\u003E\nOther spices work well with this dessert too. Try \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E or \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E.     \u003Cbr \/\u003E\nGrated dark chocolate adds another gorgeous and decadent level to the dessert. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0028\" href=http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0028\" src=\"https:\/\/farm1.staticflickr.com\/579\/22673690639_90c69c81ed_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThere are a burst of flavors and textures that come together to give a magnificent, easy dessert. The pears can be prepared the night before, allowing for an intensive infusion and once the creamy, silky Skyr is spooned into the bowls, the gorgeous saffron and honey flavored liquid drizzled on the Skyr and the soft pear placed delicately over the top, sprinkled with a few crunchy walnuts and chia seeds - every single mouth will be watering. For us the honey in the poaching liquid is enough when it comes to sweetness but you are free to sweeten according to your own tastes. If you cannot find Skyr use drained \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E, or labneh or even good old Greek yogurt.\u003C\/p\u003E\u003Cp\u003ELast week I was away in Leipzig, a city I lived in for 3 years and the city where my son was born. I was working on a fun project with the German MDR TV on the topic of healthy indulgences. Together with a lovely fellow foodie Claudia Friedrich of \u003Ca href=\"http:\/\/heldenk\u0026uuml;che.net\/#\/zu-hause\" target=\"_blank\"\u003EHeldenküche\u003C\/a\u003E we spent the day in Leipzig in a cooking studio cooking up some great healthy recipes, visiting the local market and talking about what indulgences mean to us. The short feature will be aired on 26 November and I hope to share the link with you here. Follow me on \u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\" target=\"_blank\"\u003EInstagram\u003C\/a\u003E and join me as I share my adventures and daily shots with you. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\" target=\"_blank\"\u003E\u003Cimg title=\"2015-11-11 10.44.23 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"2015-11-11 10.44.23 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRAZxjdwAKSrd7ujRW2XbK86xx2qhlDKaZQSkRPLD5BAooQdFGKro1CnBum_XPiojYKyhKq6g9yk6ZcowaZrwoBZF_9IB1YA77Nh7T2NfpxhQK1kxHE6uKumRNjEHEIBY9T74l-A\/?imgmax=800\" width=\"640\" height=\"959\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\"\u003E\u003Cimg title=\"2015-11-12 08.37.17 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"2015-11-12 08.37.17 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzeZ5QmlSgrSE7aa_NRyg1jVRm_lq4lQtkRAQIFYaHc835iVwSqNv-70w3QLqqfG63LhOeTtzIfu68RaUAqUdOgBiQ68edvtUyQd-_HLSLjH3JeRwdzkLF3Z6_9KVvbuT-s3LQLg\/?imgmax=800\" width=\"640\" height=\"853\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghAnPEDOH0iTUlckFKNCJLKu1U2o2yQcyddKFTla2JDHqIyTyMGzxB3LE_CmohXN3RuB0FYbHVcyi8UeuTB3DDdE_T2oVPnMJXlIPcwI5P01T_wqaR_4dLb3RSEzn-fCJlIxhDtg\/s1600-h\/2015-11-12%25252009.13.04%2525201%25255B4%25255D.jpg\"\u003E\u003Cimg title=\"2015-11-12 09.13.04 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"2015-11-12 09.13.04 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4Kfsi6VeP9_CjSYzPLGq9S-39Ipl-lfrZrzQPfuo4QeUodYqGaUAOV93D-KW37WmoVJegYLP9k-buiYCdJpx3K3FJZ6DKtlRDhRsQc3xCAFgkZcUBtsvZrit36JOl_qoX6b62Dg\/?imgmax=800\" width=\"640\" height=\"641\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhV6fVwu6tGArE3vw6rucsgzIEFY98NDAlSeuYybpPt3RLcJW1Ol4RMgjdNC8v2X7GZ4Y2sgHngUBKazewboTxPBBHQmaDEjv4KnMt3I5lS37mZA6WYejxvdI9F2IzwqBGbXd_opg\/s1600-h\/2015-11-16%25252010.06.09%2525201%25255B4%25255D.jpg\"\u003E\u003Cimg title=\"2015-11-16 10.06.09 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"2015-11-16 10.06.09 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidqR5XDdbwkANzbVGpqzwISRlbKaQMWjHpBjJF8kL7CTIAacvoHiyvbZaaBZCnODODupvT7Pc3_uaWEDvs-6nXqw9WIaynYedpnYtVbSZMGe-EyPSGJoME1SYbFjRLEeqzWP1piw\/?imgmax=800\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these creamy dessert ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8427\/7584850886_d15fddc480_b.jpg\" width=\"160\" height=\"239\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Chocolate Pavlova (0009) by MeetaK\" border=\"0\" alt=\"Chocolate Pavlova (0009) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/?imgmax=800\" width=\"160\" height=\"241\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Advocaat Cream (0033) by Meeta K. Wolff\" border=\"0\" alt=\"Advocaat Cream (0033) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwkkBRbXVwnokgbHduUJUcBZ2vd1FI3dzMKMACanfBjy-jJhdAcmnTP_66FV148jPMGt05T1l8grkO76wU7VdiKU7Hbd7_irqQ-2WLfFewAdD2TZG4WCJhfsRmMOZvlk-9NtgcKg\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/07\/SaffronRaspberryEtonMess.html\"\u003EEton Mess with Saffron Raspberries and White Currants\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html\"\u003EPavlova Chocolate with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html\" target=\"_blank\"\u003ESpiced Advocaat Custard\u003C\/a\u003E\u003C\/strong\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/193751203208374163\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/193751203208374163"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/193751203208374163"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html","title":"Green Tea Honey Saffron Poached Pears on Skyr"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRAZxjdwAKSrd7ujRW2XbK86xx2qhlDKaZQSkRPLD5BAooQdFGKro1CnBum_XPiojYKyhKq6g9yk6ZcowaZrwoBZF_9IB1YA77Nh7T2NfpxhQK1kxHE6uKumRNjEHEIBY9T74l-A\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6714232210031059015"},"published":{"$t":"2015-09-02T07:55:00.000+02:00"},"updated":{"$t":"2015-09-02T07:55:14.755+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"}],"title":{"type":"text","$t":"Cherry Pistachio Meringue Tart"},"content":{"type":"html","$t":"\u003Ca title=\"Cherry Meringue Tart-0048-by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21047570771\/\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0048-by Meeta K. Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5694\/21047570771_fc0438b699_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ETo me it never really feels like summer until cherries arrive in the markets. Cherries announce the beginning of the stone-fruit season and for me this kicks-off my favorite fruit season of the year. For a short time cherries are the stars before apricots, peaches and plums arrive and take over front row. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EBut in that brief period, cherries bring so many pleasures - fresh, juicy sweet, blood-red jewels of pleasure and nothing beats a giant bowl of cherries bursting with flavor. As much as we enjoy eating the cherries straight out of the bowl, I love creating desserts and cakes with them to enjoy them in a different fashion. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cherry On Black-0004-by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20852048158\/\"\u003E\u003Cimg alt=\"Cherry On Black-0004-by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/643\/20852048158_dc31a2a57f_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Cherry Meringue Tart-0037-by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20852049748\/\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0037-by Meeta K. Wolff\" src=\"https:\/\/farm6.staticflickr.com\/5636\/20852049748_dd0a17c622_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis tart somehow marks the end of my cherry season. There might still be a few available but they are becoming scarcer – they have to give way to the plums and mirabelles. Seems fitting, as the summer comes to an end, to say goodbye with a luscious tart. It has been an eventful summer and we have been enjoying the last few days relaxing and taking it easy at home. \u003C\/p\u003E\u003Cp\u003EBesides \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/08\/incredible-india-2015.html\"\u003E3 weeks in India\u003C\/a\u003E, the kid got braces, got his first mobile phone and turned thirteen just before he started school as an 8\u003Csup\u003Eth\u003C\/sup\u003E grader. Having a teenager in the house is going to be fun. I have received all the warnings and helpful tips and gotten “that look” on several occasions. You know that look where people form an “o” with their mouths, sucking in the air with eyebrows raised. Even if there are no words that are exchanged, that look serves the purpose of several phrases. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cherry Meringue Tart-0034 by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20417310254\/\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0034 by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/619\/20417310254_144449dd1d_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Cherry on Black-0009-by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20851838630\/\"\u003E\u003Cimg alt=\"Cherry on Black-0009-by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/572\/20851838630_daff4ba898_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Cherry Meringue Tart-0041 by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20417312054\/\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0041 by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/657\/20417312054_8545cdda34_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWe are doing pretty well so far. I keep expecting all those words of warnings to become a reality soon, especially as we have already had a few of the pre-teen tantrums surface on a few occasions. I am having fun in this new phase though as I have precise memories of my teenage years. We are in a new century now – it was the 80s back then – but discovering this new stage with him promises to be adventurous and riveting. \u003C\/p\u003E\u003Cp\u003ESo while we peel each layer as we get to it we relish every bit of sweetness and savor the tartness. It’s all part of growing up – isn’t it? As for tarts – this one is of the sweetest kind – soft pillows of meringue, over boozy and syrupy cherries on flaky pastry. The perfect dessert for any stage of life. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cherry on Black-0028 by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/20417307444\/\"\u003E\u003Cimg alt=\"Cherry on Black-0028 by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/563\/20417307444_089033bd52_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Cherry Pistachio Meringue Tart\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cherry-pistachio-meringue-tart\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Cherry Meringue Tart-0050-by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21013719336\/\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0050-by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/699\/21013719336_6851e745ab_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT45M\"\u003E45 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT90M\"\u003E90 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E6\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003EFor the shortcrust pastry\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E225g all-purpose flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g butter, cold and diced \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003EFor the filling\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E40g pistachio nuts, toasted \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E800g sweet cherries, pitted \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoon brandy \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g caster sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons Muscovado sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E6 egg whites \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon white vinegar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla bean, seeds scraped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u003Cbr \/\u003E\nMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the oven to 200°C. \u003C\/li\u003E\n\u003Cli\u003EFor the shortcrust pastry, sieve the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. \u003C\/li\u003E\n\u003Cli\u003ESprinkle in the salt, then add 2-3 tablespoons water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for 30 minutes. Roll out pastry on a lightly floured surface to about 5mm thick. Line a 25cm diameter flat tart pan. Press the pastry in firmly and leave the excess hanging over the edge. Prick with a fork, then line with baking paper and fill with baking weights or uncooked beans. Bake for 10 minutes. Remove the paper and weights\/beans and bake for a further 8-10 minutes until golden. \u003C\/li\u003E\n\u003Cli\u003EPlace the pitted cherries in a saucepan, sprinkle with 2 tablespoons sugar and drizzle the brandy. On a medium heat bring everything to a boil then reduce to low and gently simmer until thick and syrupy. \u003C\/li\u003E\n\u003Cli\u003EWhisk egg whites in an electric mixer to soft peaks. With the motor running, add remaining 300g sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, until stiff and glossy. Add vinegar and vanilla seeds, then whisk briefly to combine. \u003C\/li\u003E\n\u003Cli\u003EWith a slotted spoon spread the cherries on the tart base. Transfer meringue to a piping bag fitted with a 1.5cm plain nozzle and pipe over the cherries. Alternatively, spoon meringue over cherries. \u003C\/li\u003E\n\u003Cli\u003EPlace the tart on a baking tray and bake for 10-15 minutes until the meringue tops are golden. Scatter with toasted pistachios. Serve warm or at room temperature. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cherry Meringue Tart-0050-by Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/21013719336\/\"\u003E\u003Cimg alt=\"Cherry Meringue Tart-0050-by Meeta K. Wolff\" src=\"https:\/\/farm1.staticflickr.com\/699\/21013719336_6851e745ab_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EHope you are having an exceptional summer too. We’ve still got very warm temperatures and it hardly feelings like September but I already see the pumpkins, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/homemade-parsnip-gnocchi-with-rucola.html#parsnip\"\u003Eparsnips\u003C\/a\u003E, plums and blackberries all next to each other at the markets - tell-tale signs that autumn is almost here. My tomato and zucchini harvest has been magnificent again and my kitchen is overflowing with produce for jams, chutneys and sauces. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EDubai Food Photography \u0026amp; Styling Workshops       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/u\u003E\u003C\/strong\u003EComing up this October I am tempting you to join my for and awesome 2-day workshop in Dubai, UAE. We had a cancellation and now have a slot to offer - 2-days intensive and hands-on. Register while it’s hot!     \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/06\/DubaiWorkshop2015.html\"\u003E\u003Cimg alt=\"Dubai2015_IGBadge\" src=\"https:\/\/c1.staticflickr.com\/1\/358\/18969555329_76b5f562ed_z.jpg\" width=\"300\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EDUBAI, UAE      \u003Cbr \/\u003E\n7th - 8th October 2015\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/06\/DubaiWorkshop2015.html\"\u003EDetails \u0026amp; Registrations!\u003C\/a\u003E    \u003Cbr \/\u003E\nMore details on the upcoming and past workshops \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\"\u003Ehere\u003C\/a\u003E.\u0026#160; \u003C\/p\u003E\u003Cp\u003EIf you liked my cherry tart I am sure you will like these cherry treats from my friends: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EBina’s gorgeous \u003Ca href=\"http:\/\/www.abitwholesomely.com\/2015\/08\/clafoutis-with-cherries_15.html\" target=\"_blank\"\u003Echerry clafoutis\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EJeanne’s \u003Ca href=\"http:\/\/www.cooksister.com\/2012\/03\/self-saucing-chocolate-cherry-puddings.html\" target=\"_blank\"\u003ESelf-saucing chocolate cherry puddings\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ERegula’s beautiful \u003Ca href=\"http:\/\/www.missfoodwise.com\/2015\/06\/cherry-tart-18th-century-style-and.html\" target=\"_blank\"\u003Echerry tart\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ETieghan’s \u003Ca href=\"http:\/\/www.halfbakedharvest.com\/chewy-cherry-almond-and-cacao-nib-granola-bars\/\" target=\"_blank\"\u003EChewy Cherry, Almond and Cacao Nib Granola Bars\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ESimone’s \u003Ca href=\"http:\/\/insimoneskitchen.com\/chicken-salad-with-orange-dressing\/\" target=\"_blank\"\u003EChicken salad with orange dressing and cherries\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these cherry ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Cherry Roasted Almond Marzipan (0047) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7378\/9900854743_2ed3da8ae9_b.jpg\" width=\"180\" height=\"270\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Dark Chocolate Cherry and Tahini Clafoutis (0025) by MeetaK\" border=\"0\" alt=\"Dark Chocolate Cherry and Tahini Clafoutis (0025) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjUF7seAFLsHbU0TRWLGt-KItm4DHnR_wcKEqHv_KtQsGNVLxnfsmAmySIUKDKLWgT6yERt-lZoxxeUQpXXm81zWu5_BxI_RP8QCbujcy6exBy0gCcal8L4lfVZHm-SXuXYiG43hw\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Matcha Cherry Ice Cream (0002) by MeetaK\" border=\"0\" alt=\"Matcha Cherry Ice Cream (0002) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhkY0-GFLEE6JdJ2lg_gEj1y6rF8x5bGRuhnombwArEA5665nEAYSoHOlLNKCfIHeYOrCYqKOg784u64QGOhHvuigiOxz4g-hE-mhV2XXqJIYlqKQE9MKM5Q0XPN2IvSi_cap1-bA\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/09\/CherryMarzipanTart.html\" target=\"_blank\"\u003ECherry and Roasted Almond Marzipan Tart\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/dark-chocolate-cherry-and-tahini.html\" target=\"_blank\"\u003EDark Chocolate Cherry and Tahini Clafoutis\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/matcha-cherry-swirl-ice-cream-guest.html\" target=\"_blank\"\u003EMatcha Cherry Swirl Ice Cream\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6714232210031059015\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/09\/cherry-pistachio-meringue-tart.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6714232210031059015"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6714232210031059015"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/09\/cherry-pistachio-meringue-tart.html","title":"Cherry Pistachio Meringue Tart"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjUF7seAFLsHbU0TRWLGt-KItm4DHnR_wcKEqHv_KtQsGNVLxnfsmAmySIUKDKLWgT6yERt-lZoxxeUQpXXm81zWu5_BxI_RP8QCbujcy6exBy0gCcal8L4lfVZHm-SXuXYiG43hw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4465538930572361553"},"published":{"$t":"2015-03-04T13:49:00.001+01:00"},"updated":{"$t":"2015-04-07T17:58:36.718+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"}],"title":{"type":"text","$t":"Honey Roasted Rhubarb Chevre Cheesecake Desserts"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Rhubarb Chevre Cheesecake Dessert-0053 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16490118247\"\u003E\u003Cimg alt=\"Rhubarb Chevre Cheesecake Dessert-0053\" src=\"https:\/\/farm9.staticflickr.com\/8670\/16490118247_01a6302140_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhen one has spent a little time in Thuringia it is easy to understand why the Thurigians are so attached to their roots and are patriotic to this region. It is beautiful fertile country covered with rolling hills, thick lush forests and it boasts of rich cultural history. The story of the \u003Ca href=\"http:\/\/www.leuchtenburg.de\/en\/home-en.html\" target=\"_blank\"\u003ELeuchtenburg castle\u003C\/a\u003E probably ideally depicts this devotion and dedication often found in people here. The Leuchtenburg is one of the most beautiful castles erected on a mountain in Germany. Unfortunately, during the GDR it was neglected and after several misused purposes the castle was supposed to be auctioned off in 2007.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EHowever, the people living in Kahla and other towns around the castle were very certain that \u003Ci\u003Etheir\u003C\/i\u003E castle was not to be exploited and under the guidance of \u003Ci\u003ESven-Erik Hitzer\u003C\/i\u003E, who at the time was running the castle tavern at the Leuchtenburg, established the non-profit foundation \"Leuchtenburg\" at record speed with private money. This foundation bought the castle facility a short time later and, consequently, saved it.\u003C\/p\u003E\u003Cp\u003ESeveral concepts for the castle were devised; ideas that would bring the castle back to its lustre. The vision of the “Porcelain Worlds” was established, highlighting the stark contrast of the fragile and graceful porcelain and the distinct and robust medieval castle. Soon, the castle underwent extensive renovations and unique architectural accents were emphasized and castle was brought to life.\u003C\/p\u003E\u003Cp\u003ESven was not only the driving force behind saving the Leuchtenburg’s fate but also one of the forces behind bringing cartwheel sized cakes to the castle!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Rhubarb Chevre Cheesecake Dessert-0084 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16671454626\"\u003E\u003Cimg alt=\"Rhubarb Chevre Cheesecake Dessert-0084\" src=\"https:\/\/farm9.staticflickr.com\/8670\/16671454626_8cf4c4e4fe_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Rhubarb Chevre Cheesecake Dessert-0055 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16671457436\"\u003E\u003Cimg alt=\"Rhubarb Chevre Cheesecake Dessert-0055\" src=\"https:\/\/farm9.staticflickr.com\/8622\/16671457436_db418067b5_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhile Thuringia is famous for its sheetcakes … here in the region around the Leuchtenburg it is the cartwheel sized cakes baked in traditional wood ovens that have made a name for themselves. \u003Ci\u003EKarin Weiland\u003C\/i\u003E, was one of the first bakers at the Leuchtenburg and together with Sven-Erik Hitzer, developed new ideas based on old traditional recipes. She baked the cakes in her small kitchen in an old wood oven bringing the natural smoky aromas to the cake and giving it a moist texture. Both Karin and Sven worked together for eighteen years. Today at over 70, Karin looks back at her years spent at the castle, with over 11000 cakes backed in 6 variations: poppy seed and quark and a variety of fruit cakes – gooseberry, plum, cherry rhubarb, she can truly call herself the Queen of the Castle! \u003C\/p\u003E\u003Cp\u003EThe ingredients for the cakes were sourced directly from Karin’s garden: the eggs from her hens, the wood for the oven from her own woods, and the fruit for the cake from her orchards. The tavern brought the quark and flour to her doorstep. To ease her back pains, Sven installed a kneading machine in her kitchen, Karin however got him to pick it up again – according to Karin hand kneaded dough tastes best!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Leuchtenburg Cakes-0157 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16671459306\"\u003E\u003Cimg alt=\"Leuchtenburg Cakes-0157\" src=\"https:\/\/farm9.staticflickr.com\/8568\/16671459306_9957505614_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Leuchtenburg Cakes-0164 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16509817008\"\u003E\u003Cimg alt=\"Leuchtenburg Cakes-0164\" src=\"https:\/\/farm9.staticflickr.com\/8642\/16509817008_c160cd70ed_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Leuchtenburg Cakes-0114 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16697404125\"\u003E\u003Cimg alt=\"Leuchtenburg Cakes-0114\" src=\"https:\/\/farm9.staticflickr.com\/8636\/16697404125_849b7f8d71_b.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EKarin has retired from cake baking and has passed on her knowledge to others, like \u003Ci\u003ERico Hamisch\u003C\/i\u003E, who now bakes for the Leuchteburg castle in Karin’s traditional way. There are plans for a castle bakery where these cartwheel sized cakes will be baked directly on location and where visitors can enjoy slices of the hand-made cakes and even order these oversized cakes for home.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Leuchtenburg Cakes-0127 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16075088294\"\u003E\u003Cimg alt=\"Leuchtenburg Cakes-0127\" src=\"https:\/\/farm9.staticflickr.com\/8662\/16075088294_2a48881825_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy day at the Leuchtenburg was exceptional as I got a tiny peek at how these cakes are made and got an exclusive tour of the beautiful porcelain world. Meeting some of the people behind the scenes once again reinstated how passion and devotion can literally move rocks. When the sun rays catch the glimmer of the shell limestone on the hill where the castle rests grandly, the Leuchtenburg truly shimmers in all its majestic sheen.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Rhubarb Chevre Cheesecake Dessert-0061 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16511268079\"\u003E\u003Cimg alt=\"Rhubarb Chevre Cheesecake Dessert-0061\" src=\"https:\/\/farm9.staticflickr.com\/8599\/16511268079_d990207980_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy own creation is very much inspired by the cakes and the castle of Leuchtenburg. I’ve given my cake a unique and slightly more modern kick. There is no baking involved and is the perfect dessert after a grand dinner. The article in German was published on the \u003Ca href=\"http:\/\/foodblog.thueringen-entdecken.de\/blechkuchen-xxl\/\"\u003Eblog of the Thüringian Tourist Board\u003C\/a\u003E and here is the teaser video for the desserts. \u003C\/p\u003E\u003Cp\u003E\u003Cdiv id=\"scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:71dc5c69-d51a-41c4-9239-b98469a15a54\" class=\"wlWriterEditableSmartContent\" style=\"float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; display: inline; padding-right: 0px\"\u003E\u003Cdiv\u003E\u003Cobject width=\"565\" height=\"315\"\u003E\u003Cparam name=\"movie\" value=\"http:\/\/www.youtube.com\/v\/bOui7Z6kYB4?hl=en\u0026amp;hd=1\"\u003E\u003C\/param\u003E\u003Cembed src=\"http:\/\/www.youtube.com\/v\/bOui7Z6kYB4?hl=en\u0026amp;hd=1\" type=\"application\/x-shockwave-flash\" width=\"565\" height=\"315\"\u003E\u003C\/embed\u003E\u003C\/object\u003E\u003C\/div\u003E\u003Cdiv style=\"width:565px;clear:both;font-size:.8em\"\u003ESheetcakes and Cheesecakes\u003C\/div\u003E\u003C\/div\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Honey Roasted Rhubarb Chevre Cheesecake Dessert\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/honey-roasted-rhubarb-chevre-cheesecake-dessert\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Rhubarb Chevre Cheesecake Dessert-0053 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16490118247\"\u003E\u003Cimg alt=\"Rhubarb Chevre Cheesecake Dessert-0053\" src=\"https:\/\/farm9.staticflickr.com\/8670\/16490118247_01a6302140.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H30M\"\u003E1 hour 30 min\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003E\u003Cstrong\u003ERhubarb Mixture\u003C\/strong\u003E\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g rhubarb, cleaned and cut into pieces \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 tablespoons honey \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla bean, seeds removed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EJuice of 1\/2 lemon \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003E\u003Cstrong\u003E          Nut mixture\u003C\/strong\u003E\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E170g butter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E110g pistachios \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E110g almonds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E110g muscovado sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003E\u003Cstrong\u003E          Chevre Cheesecake mixture\u003C\/strong\u003E\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E225g goat cream cheese \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g crème fraiche \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g cream \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons honey \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 leaves gelatin \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50g pistachios, finely chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the rhubarb mixture mix all of the ingredients (listed in \u0026quot;Rhubarb Mixture\u0026quot;) in a clean bowl. Heat the oven to 150 degrees C. Transfer the honey rhubarb to roasting pan and roast for 8-10 minutes. Remove from oven and allow to cool at room temperature. Leave oven on. \u003C\/li\u003E\n\u003Cli\u003EFor the nut mixture put all of the ingredients (listed in \u0026quot;Nut Mixture\u0026quot; into a food processor and process until the mixture resembles breadcrumbs. Spread the mixture on a baking tray and bake for 30 to 35 minutes making sure to stir the mixture every 10 minutes. Remove and set aside to cool. \u003C\/li\u003E\n\u003Cli\u003EFor the chevre cheesecake mixture soak gelatin in cold water for 5 minutes. Place in a saucepan with about 2-3 tablespoons of cream and gently heat to melt the gelatin. Set aside to cool slightly. Whisk crème fraiche, goat cheese and honey together until smooth. In a separate bowl whisk the cream until stiff peaks have formed. Fold in the cooled gelatin into the goat cheese mixture, then using a spatula fold in the whipped cream until totally combined. \u003C\/li\u003E\n\u003Cli\u003EAssemble: Spoon a generous layer of the nut crumble into a glass or dessert bowl, add a few spoonfuls of the chevre mixture. Refrigerate this for approximately 30 – 40 minutes until the cream has set. Just before serving spoon some of the honey roasted rhubarb over the top and serve sprinkled with finely chopped pistachios. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cbr \/\u003E\n\u003Cb\u003ENotes:\u003C\/b\u003E this is a very versatile dessert and can be made in different variations. Try poached plums, or spiced cherries or roasted gooseberries. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Rhubarb Chevre Cheesecake Dessert-0074 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16697398295\"\u003E\u003Cimg alt=\"Rhubarb Chevre Cheesecake Dessert-0074\" src=\"https:\/\/farm9.staticflickr.com\/8609\/16697398295_79a6056479_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EMy travels with the \u003Ca href=\"http:\/\/foodblog.thueringen-entdecken.de\/\" target=\"_blank\"\u003EThüringen Entdecken\u003C\/a\u003E for the \u003Cem\u003EKulinarik\u003C\/em\u003E project are extensively enriching and enlightening. Stunning landscapes and thrilling history are just part of this project. Priceless is having the opportunity to meet so many people and listen to their stories. Each person adds zest to the stories with their own personal touch and for me these people have added so much more to the projects, inspired me on so many levels.\u003C\/p\u003E\u003Cp\u003EThese glasses of tarty sweetness with the rhubarb and savory chevre have an exquisite taste on its own but when you add the story to the dish and \u003Ca href=\"https:\/\/instagram.com\/p\/yeQlNOF6x-\/?modal=true\" target=\"_blank\"\u003Ethe stunning views from the castle\u003C\/a\u003E this becomes so much more than just a dessert. \u003Cem\u003E\u003Cstrong\u003ERico Hamisch\u003C\/strong\u003E\u003C\/em\u003E was kind enough to give me the recipe of the traditional poppyseed and quark cake we made (pictured above) together at the castle, including how to bake smaller version ins normal ovens ;) and I hope to share the recipe here soon. Exciting for me is that throughout the rhubarb season my own creation, this honey roasted rhubarb chevre cheesecake dessert is being served at the castle’s gorgeous restaurant\u0026#160; where visitors can enjoy the dessert along with the view after their historic tour through the castle and the Porcelain Worlds -\u003Cstrong\u003E I am stoked!\u003C\/strong\u003E So to my friends and readers in the region or those visiting do make your way to the Leuchtenburg Castle and indulge in a memorable day in the history of porcelain, breathtaking views and walks, and treat yourself to my rhubarb chevre cheesecake dessert. \u003C\/p\u003E\u003Ch3\u003EWORKSHOPS\u003C\/h3\u003E\u003Cp\u003EDon’t miss your chance to sign up for one of the upcoming workshops this Spring! Join me for an awesome, fun and hands-on food experience! \u003C\/p\u003E\u003Ctable cellspacing=\"0\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003E\u003Cimg alt=\"Vienna2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7467\/16136152728_9855a25703_z.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003E\u003Cimg alt=\"London2015_IGBadge\" src=\"https:\/\/farm8.staticflickr.com\/7334\/16250105149_beef36c1f3_n.jpg\" width=\"250\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003EVienna, Austria            \u003Cbr \/\u003E\n17-18 April 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/01\/ViennaWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"200\"\u003E\u003Cb\u003ELondon, UK            \u003Cbr \/\u003E\n1 - 2 May 2015             \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/LondonWorkshop2015.html\"\u003EDetails \u0026amp; registrations\u003C\/a\u003E\u003C\/b\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003EIf you liked my rhubarb cheesecake desserts in a glass I am sure you will love: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003ESimone’s \u003Ca href=\"http:\/\/insimoneskitchen.com\/raspberries-with-mascarpone-cream\/\" target=\"_blank\"\u003ERaspberry and mascarpone cream\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003ETieghan’s \u003Ca href=\"http:\/\/www.halfbakedharvest.com\/sweet-balsamic-strawberries-wwhipped-ricotta-cream-maple-glazed-seeded-nuts\/\" target=\"_blank\"\u003ESweet Balsamic Strawberries w\/Whipped Ricotta Cream and Maple Glazed Seeded Nuts.\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003EJeanne’s \u003Ca href=\"http:\/\/www.cooksister.com\/2010\/09\/berry-cheesecake-in-a-glass.html\" target=\"_blank\"\u003EBlackberry cheesecake in a glass\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003EDenise’s \u003Ca href=\"http:\/\/chezus.com\/2013\/07\/11\/moscato-sabayon\/\" target=\"_blank\"\u003EMoscato Sabayon\u003C\/a\u003E \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these desserts from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Blood Orange Pot-Au-Creme with Dulce De Leche (0043) by MeetaK\" border=\"0\" alt=\"Blood Orange Pot-Au-Creme with Dulce De Leche (0043) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghjSsMM3pmxuYz2dYGIlXVs6yee5IJFElhqRjCDQIDCaboDavqbJNIbyw0Lhu9mWCpLoB9VeZpUNQIzPjUUaO2dLE32qlPK9t0TkQN0_b9MHxXvZ00qhFSG5MDrF3oBzEsbtWEpQ\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Lavender Cardamom Flan de la Casa (0002) by Meeta K. Wolff\" border=\"0\" alt=\"Lavender Cardamom Flan de la Casa (0002) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZb6lfK25KDWQbwIIg2RExxua7jlLj0-o1c6NvOW8C15v3AyugWlXA9szmOYnyJZy3xxnFcu6f8mKJmR6o5EE_K-ppkM2H1kZPO6902QXj4VPhfZRC-F0AitTtgdnBNU49Nhm5MQ\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Strawberry Panna Cotta (01) by MeetaK\" alt=\"Strawberry Panna Cotta (01) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SFgGuGG7UfI\/AAAAAAAACmE\/3wFuyQFRiVs\/Strawberry%20Panna%20Cotta%2001%20framed.jpg?imgmax=800\" width=\"180\" height=\"264\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/04\/blood-orange-pot-au-creme-with-dulche.html\"\u003EBlood Orange Pot-Au-Creme with Dulche De Leche\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/lavender-cardamom-scented-flan-de-la.html\"\u003ELavender Cardamom Scented Flan de la Casa\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/sensational-strawberry-panna-cotta-with.html\"\u003EPanna Cotta - Strawberry with Balsamic Red Wine Syrup\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4465538930572361553\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/03\/honey-roasted-rhubarb-chevre-cheesecake.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4465538930572361553"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4465538930572361553"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/03\/honey-roasted-rhubarb-chevre-cheesecake.html","title":"Honey Roasted Rhubarb Chevre Cheesecake Desserts"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghjSsMM3pmxuYz2dYGIlXVs6yee5IJFElhqRjCDQIDCaboDavqbJNIbyw0Lhu9mWCpLoB9VeZpUNQIzPjUUaO2dLE32qlPK9t0TkQN0_b9MHxXvZ00qhFSG5MDrF3oBzEsbtWEpQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4782475241998531378"},"published":{"$t":"2014-10-22T06:30:00.000+02:00"},"updated":{"$t":"2015-02-23T17:54:42.486+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice\/Pilafs\/Pulaos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Fennel Seed and Cardamom Spiced Carrot Rice Pudding"},"content":{"type":"html","$t":"\u003Ca title=\"Indian Spiced Carrot Rice Pudding (0051) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Indian Spiced Carrot Rice Pudding (0051)\" src=\"https:\/\/farm4.staticflickr.com\/3942\/15407054998_7bf66712d2_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E„Stay till Diwali!“ Last week my dad wished a few times. I wished we could …    \u003Cbr \/\u003E\nA list of tasks to complete, must dos, deadlines to meet and unfinished projects to complete ran down like a matrix in my brain. Now as I sit here back in Weimar listening to the wind howl outside as the rain batters against the windows, I am thinking I wish I did.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EDiwali for me has very sweet memories. It has been a very long time that I actually celebrated it with my family. In Germany it kind of passes without much fireworks but I remember the celebrations we had with my parents and extended family members in Qatar, Delhi or the US – depending where we currently were. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Carrots (0029) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Carrots (0029)\" src=\"https:\/\/farm4.staticflickr.com\/3933\/14973009013_72d6497445_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe Diwali days are sweet, spicy and savory, where much of the time revolves around food. Quintessentially, Diwali celebrates the victory of light over darkness, good over bad, hope over despair. This ancient Hindu festival is a celebration of lights and fireworks and getting rid of the inner fears and demons. We all have them so no wonder Indians of all religions around the world celebrate Diwali by lighting lamps with hope and prayers for a brighter future.\u003C\/p\u003E\u003Cp\u003EThis has always been my favorite Indian festival. Usually my mother will call to remind me to light candles, do prayers and invite friends to share the festivities. She does not have to – I remember – but I like that she does as we spend time sharing fond memories of past Diwali festivals we spent together. As I have just returned from Dubai she not only reminded me but has secretly packed some of my favorite Indian sweets in the suitcase. As I unpacked on Sunday I found gorgeous golden boxes lined with bright pink crepe paper holding fudgy Mysore pak, nutty cashew nut burfi and syrupy balls of black jamuns – mums are great that way.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Indian Spiced Carrot Rice Pudding (0042) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Indian Spiced Carrot Rice Pudding (0042)\" src=\"https:\/\/farm4.staticflickr.com\/3949\/15590496831_04aa4f91bc_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Fennel Seeds \u0026amp; Cardamom for Indian Carrot Rice Pudding (0060) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Fennel Seeds \u0026amp; Cardamom for Indian Carrot Rice Pudding (0060)\" src=\"https:\/\/farm4.staticflickr.com\/3951\/15593999742_c6ba2cd51a_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Cardamom for Indian Carrot Rice Pudding (0061) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Cardamom for Indian Carrot Rice Pudding (0061)\" src=\"https:\/\/farm4.staticflickr.com\/3947\/14973006853_0251e5f146_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EHere back at home in Weimar, I stir rice into almond and coconut milk adding just a hint of spicy warmth with cardamom and fennel seeds. Carrots and raisins add vibrant color and soft sweetness. Indian rice pudding – \u003Ci\u003Ekheer\u003C\/i\u003E – is an all time favorite with Soeren and me. We enjoy a quiet moment by the window watching the trees dance in the winds. Our Diwali here is not as colorful or vibrant as they are in India or with a larger Indian community. But we do satisfy our sweet cravings, sharing tasty meals with friends by candlelight. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Indian Spiced Carrot Rice Pudding (0052) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Indian Spiced Carrot Rice Pudding (0052)\" src=\"https:\/\/farm6.staticflickr.com\/5609\/15406536959_30b0b88df2_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u0026#160;\u003Ca title=\"Indian Spiced Carrot Rice Pudding (0047) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Indian Spiced Carrot Rice Pudding (0047)\" src=\"https:\/\/farm6.staticflickr.com\/5616\/15407055428_aa472a43e2_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis rice pudding is a sublime dessert with beautiful notes of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E and fennel seeds. It adds a warming cover around the flavors of carrots cooked in coconut and almond milk, while the plump raisins burst with juicy flavor. Not an ultra rich dessert the Indian cuisine is known for but nonetheless full-bodied, luscious and very satisfying. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Fennel Seed and Cardamom Spiced Carrot Rice Pudding \u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/fennel-seed-and-cardamom-spiced-carrot-rice-pudding\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Indian Spiced Carrot Rice Pudding (0051) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15407054998\"\u003E\u003Cimg alt=\"Indian Spiced Carrot Rice Pudding (0051\" src=\"https:\/\/farm4.staticflickr.com\/3942\/15407054998_7bf66712d2.jpg\" width=\"240\" height=\"360\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT15M\"\u003E15 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT45M\"\u003E45 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E6      \u003Cbr \/\u003E\n\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E700 - 750 ml almond milk \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E430 ml coconut milk \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g long grained white rice, uncooked \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¼ teaspoon salt \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 medium sized carrots, grated \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g palm sugar \/ Muscovado sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E5-6 cardamom pods, lightly crushed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon fennel seeds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 cinnamon stick \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250 g Indian or Iranian raisins \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E75 g pistachios, coarsely chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a heavy-bottomed pot set over high heat, bring about 500 ml almond milk, coconut milk, rice, whole spices and salt to a boil, stirring often. Reduce heat to low; add carrot and simmer, stirring often and slowly adding the remaining milk, until rice is tender but not mushy, 20-25 minutes. \u003C\/li\u003E\n\u003Cli\u003EOnce the rice is cooked remove from heat and stir in the sugar and the raisins. Allow to cool slightly as the rice pudding will thicken further as it rests. The rice can be served warm or at room temperature. Serve with a good sprinkling of pistachios. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nInstead of palm sugar you can use \u003Ca href=\"http:\/\/www.wisegeek.com\/what-is-jaggery.htm\" target=\"_blank\"\u003Ejaggery\u003C\/a\u003E or brown sugar too.     \u003Cbr \/\u003E\nCardamom is perfect for this rice pudding but you can use any of your favorite spices. Try this with allspice, stern anise or some finely grated ginger. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Indian Spiced Carrot Rice Pudding (0035) by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html\"\u003E\u003Cimg alt=\"Indian Spiced Carrot Rice Pudding (0035)\" src=\"https:\/\/farm6.staticflickr.com\/5612\/14972414434_1fe7864df1_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWe love rice pudding here and enjoy it in all kinds of variations. Our all time favorite are the Indian \u003Cem\u003Ekheers\u003C\/em\u003E infused with divine spices. The carrot is reminiscent of \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/11\/friends-feasts-gajar-ka-halwa.html\" target=\"_blank\"\u003Ecarrot halwa\u003C\/a\u003E - another favorite Indian dessert in this pudding but adding another delightful layer with the rice cooked in the almond and coconut milk. \u003C\/p\u003E\u003Cp\u003EHappy Diwali to all my Indian friends and readers. Wishing you all a fabulous, sweet and vibrant festivity. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EEnjoy more rice pudding treats from What’s for lunch, Honey? \u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmdcbXNXjScfRWQFcd9PcONyG0srEYAJhZ5Iedc5cfY3LMt3eXXd8_r3NxwEcMTOzkliAz2Rk62CgZawGW3k0Dxjsus3cLLGUyE7D0LZg3b_kPTh4cPe6CTe3oeYI8TwvJ3_PvsA\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTLarjxW209vPhUYx7qE2MT4Kk8iISDmAdJD9ZNLLBWo0exZxv3zlD4oTo6HmrKBkFOAFDJ0ernBzLdplC5Av9IgUdDtBUu-wlqZozCo_nbDJedxN0vuT7jBHDVAHLtRT1z__QPQ\/?imgmax=800\" width=\"180\" height=\"271\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.google.com\/blogmeeta\/R77qeXEO1DI\/AAAAAAAABoE\/T_XwBFMJv0Y\/SpicedRisotto01framed18\" width=\"180\" height=\"279\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/06\/baked-vanilla-infused-peach-risotto.html\" target=\"_blank\"\u003EBaked Vanilla Infused Peach Risotto\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/09\/bollywood-cooking-kesar-di-kheer.html\" target=\"_blank\"\u003ESaffron Rice Pudding\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/02\/sugar-spice-sweet-spiced-risotto-with.html\" target=\"_blank\"\u003ESpiced Risotto with Cherry Compote\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2014 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4782475241998531378\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4782475241998531378"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4782475241998531378"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/10\/spiced-carrot-rice-pudding.html","title":"Fennel Seed and Cardamom Spiced Carrot Rice Pudding"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmdcbXNXjScfRWQFcd9PcONyG0srEYAJhZ5Iedc5cfY3LMt3eXXd8_r3NxwEcMTOzkliAz2Rk62CgZawGW3k0Dxjsus3cLLGUyE7D0LZg3b_kPTh4cPe6CTe3oeYI8TwvJ3_PvsA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8650103031161439659"},"published":{"$t":"2014-07-09T13:09:00.002+02:00"},"updated":{"$t":"2014-07-09T14:54:53.941+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"}],"title":{"type":"text","$t":"Donna Hay: Ricotta Lemon Slice with Summer Berries"},"content":{"type":"html","$t":"\u003Ca title=\"Ricotta Lemon Slice with Berries (0038) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14574973106\"\u003E\u003Cimg alt=\"Ricotta Lemon Slice with Berries (0038)\" src=\"https:\/\/farm6.staticflickr.com\/5507\/14574973106_af24d8cc58_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EIt’s been a while! I’ve been missing around here for the past several weeks – I know but my thoughts have been here. Summer has taken control of me and all my time. While we are enjoying the long warm days and evenings, I’ve been engulfed with several projects and photo jobs that have dominated most of my time. It’s been a very interesting time around here. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EAfter my return from Helsinki I was thrown into a project that I have been looking forward to for months. It’s more than a photography project as it includes so many different levels and calls on me to take on a variety of roles. Working together with a new client, I have the grand opportunity to travel the state of Thuringia, in which I live in, for the next several months discovering artisan producers, regional farmers, talented young restaurateurs and accomplished chefs as I journey through this stunning state of mine. While photographing their products, traditional dishes and creations is a major part of the job, I also get to write articles about my travels and my experience. The project goes a step beyond as an exciting and challenging part for me will be to take the products or those traditional dishes and developing a totally new recipe with a different twist to it. All of which is documented, styled and photographed … and filmed. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Summer Berries (0022) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14598010085\"\u003E\u003Cimg alt=\"Summer Berries (0022)\" src=\"https:\/\/farm4.staticflickr.com\/3866\/14598010085_58cedeaa28_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003EIt is all part of a large campaign started by the tourism department of Thuringia to redefine and reposition the typical Thüringian products and classic dishes into the international and national markets. I am beyond stoked to be entrusted with this job and have been commissioned to lead the project on all of these levels. \u003Ci\u003EKulnarik\u003C\/i\u003E, as the campaign is called, will be pushed on all media platforms from social media, to print and publications, events and exhibitions, and TV. \u003C\/p\u003E\u003Cp\u003EThe TV part makes me nervous as it will be the one camera I will be standing in front of instead behind. And as you read this today the TV crew are here at home … filming me as I interpret the bratwurst in a different fashion. We’ve almost wrapped up the fist report, which as you might guess was the mighty “Thüringer bratwurst”. If you are \u003Ca href=\"http:\/\/instagram.com\/meetakwolff\"\u003Efollowing my feed on Instagram\u003C\/a\u003E you might have had the opportunity to get a small glimpse of my first journey to the beautiful Eichsfeld region where we went in search for a different kind of bratwurst. Now it’s my turn to create something very different with the famous sausage. As it is a winter campaign I have to transport myself in the cooler months to create something more hearty using winter produce. I am also in deep winter shoots for the other magazines I am currently shooting for.\u0026#160; \u003Ca title=\"Ricotta Lemon Slice with Berries (0040) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14594721861\"\u003E\u003Cimg alt=\"Ricotta Lemon Slice with Berries (0040)\" src=\"https:\/\/farm4.staticflickr.com\/3885\/14594721861_0be0a71768_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAn odd feeling especially as we had temperatures soaring up to 30C over the weekend while we were at our Berlin workshop. Markets and fields are bursting with ripe berries and stone fruit. Gooseberries, strawberries, cherries, apricots, blueberries are all shouting summer is here! To keep the balance of my winter produce photo shoots I am enjoying these bounties of summer everyday – my morning yogurt is generously mixes with a mix of berries, nuts and honey, tarts are loaded with gooseberries and apricot mousse makes the perfect quick dessert.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Berrries for Ricotta Lemon Slice with Berries (0034) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14594722531\"\u003E\u003Cimg alt=\"Berrries for Ricotta Lemon Slice with Berries (0034)\" src=\"https:\/\/farm4.staticflickr.com\/3904\/14594722531_6d90101eff_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E \u003Ca title=\"Ricotta Lemon Slice with Berries (0046) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14411399668\"\u003E\u003Cimg alt=\"Ricotta Lemon Slice with Berries (0046)\" src=\"https:\/\/farm3.staticflickr.com\/2918\/14411399668_8a4b147bfa_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy all time favorite dessert this summer has got to be this delicate ricotta slice from the amazing cookbook by Donna Hay “Fresh \u0026amp; Light.” It incorporates many of the refreshing and light flavors of summer with tangy lemon paired against the sweetness of the vanilla. A variety of mixed berries give the dessert a fruity flavor offsetting the creamy ricotta. In my adaptation I've added wheat semolina instead of rice flour from \u003Ca href=\"http:\/\/www.donnahay.com.au\/\" target=\"_blank\"\u003EDonna Hay\u003C\/a\u003E's recipe and I used seeds from a vanilla bean instead of the extract to five the cake a gorgeous speckled and intense flavor. I also added the zest of lemon to the ricotta. This lemon ricotta slice is easy to make and reminds me of everything summer means to me. Hope you enjoy it as much as I do! \u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Ricotta Lemon Slice with Summer Berries\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cfont size=\"1\"\u003EAdapted from Donna Hay's recipe Berry and Ricotta Slice\u003C\/font\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/ricotta-lemon-slice-with-summer-berries\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Ricotta Lemon Slice with Berries (0040) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14594721861\"\u003E\u003Cimg alt=\"Ricotta Lemon Slice with Berries (0040)\" src=\"https:\/\/farm4.staticflickr.com\/3885\/14594721861_0be0a71768_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E10 minutes\u003Cspan title=\"PT10M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E30 minutes\u003Cspan title=\"PT30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E12\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E400g ricotta \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E125g cream cheese \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 lemon, juice and zest \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 vanilla bean, seeds scraped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 tablespoon wheat semolina \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E110g superfine sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EJuice of 1 lemon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EMixed fresh berries \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat the oven to 160 degrees C. Line a 20cm x 20cm tin with baking paper. \u003C\/li\u003E\n\u003Cli\u003EIn a food processor, place the ricotta, cream cheese, eggs, lemon juice, vanilla seeds, wheat semolina and sugar and process until smooth. Fold in the lemon zest. \u003C\/li\u003E\n\u003Cli\u003ESpread the mixture in the tin, smoothing the top, then bake for 20 minutes or until firm. \u003C\/li\u003E\n\u003Cli\u003ERemove from the oven allow to cool slightly then place in the fridge to cool. Top with berries and serve. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cbr \/\u003E\n\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nYou can serve the ricotta slices with a drizzle of maple syrup or even lightly flavored raw honey. Simply divine! \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Ricotta Lemon Slice with Berries (0041) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14618086073\"\u003E\u003Cimg alt=\"Ricotta Lemon Slice with Berries (0041)\" src=\"https:\/\/farm6.staticflickr.com\/5476\/14618086073_21610861ef_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhat's not to like about this dessert? It has it all and requires practically no time to prepare. It comes out of the fridge nicely chilled ready to be topped with the berries. I've been making this in several variations topped with cherries and apricots, gooseberries and peaches, sometimes adding basil sometimes thyme to highlight other flavors. \u003C\/p\u003E\u003Cp\u003EIf you have not already, do get your hands on Fresh and Light by Donna Hay. The recipes are innovative leaving a lot of room for adaption and interpretation with some amazing recipes fit for a hot summer. \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"2014-04-08 05.41.12 1\" border=\"0\" alt=\"2014-04-08 05.41.12 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhl5y5rPP0eg19R8n964eqv-ZICWM3e6nvVLETRBhZAGN1it_wMSpHCFX4-TJG9NUX-psYU_pS5VdKSdKuY8X7Ghyop1qdigfGGlzuvv5jdili7r7TqMAk2Iaci4uQvMz46B6hI_w\/?imgmax=800\" width=\"448\" height=\"447\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these summer treats from from What's For Lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi2FdOx-0xGqBanRNFQtp550Hp22phWp6qWwh0UnZ0LEEw35UPi2_6KBUC3DAua5ENXXdS9UT8wrnSJsdT8zYn7SLSllY6xXVBAYmfSwJa7VXteyr3_jA_we8kdNIMfd11OT2tcPA\/s1600-h\/ApricotFranfipaneTar_0057WM_thumb%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"ApricotFranfipaneTar_0057WM_thumb\" style=\"border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px\" border=\"0\" alt=\"ApricotFranfipaneTar_0057WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjiVs6L9tNsipFMsl40Z3DCR3Vku89RseciFuiVwmRkp7hI4eYC9E5Y2Wk4JrobelZii9sEbN9Fy76KF-QnWj1O8HYHaIIYbp2iD03BPU45LeAMvcBUPSf2scZt4kMSDAIJcY39Wg\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjxCSHgSo2Lv70WXJ2pOAfSsONfD1XPD43fOkNeIueWpwoeKJWic8p7PDqFszh0wjHTGU_AzFC2cNk97Q_G3mNESg_GM4cZ0hW8YxWIZNBL7ptbE4RKyLMh0Po87hAiG_cXbihxLg\/s1600-h\/BerryPeachCobbler_0007-WM_thumb%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"BerryPeachCobbler_0007-WM_thumb\" style=\"border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px\" border=\"0\" alt=\"BerryPeachCobbler_0007-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgHCPxqnNuNG9A5iczODlBQ7bJb9vLvL9femlDAji8fx30fTZGjaeVOg6sJyDuLvkEInZpsYb8LeU5Cq_Mm5hYIW5MiR2dQndmxxsQ9Wlqab4IDiXN3_vUzwHEII20wzQ13dKRhyA\/?imgmax=800\" width=\"160\" height=\"241\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgc__3vyybexlGSxFMLc94QmpitparTY-Q3Cs_Ra2ogu23XdXMuLepUl8QS_fk96a10LcngQiWe016vrxLLPmj1t1YMVerlopwSGfGqSPWrTdXA9TUiV2H9_ghEDxcy3mR86BGacQ\/s1600-h\/7584850886_d15fddc480_b%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"7584850886_d15fddc480_b\" style=\"border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px\" border=\"0\" alt=\"7584850886_d15fddc480_b\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhtWreVP0DcEP3avKWmMUDw6ojz4UUO4lfRZD6FH43s2NPkqZCoDQJd0bqdnjDtKhOLNMQZzr6bwgZZ_AxRePfNyTlK8Fqm1FmAiKfiJlCr_vr_6imzEvOAMfawEWcfXsO65GG1Cw\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/apricot-and-pistachio-frangipane-tart.html\"\u003EApricot and Pistachio Frangipane Tart\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/08\/berry-peach-cobbler-with-lemon-and.html\"\u003ECobbler - Berry Peach with a Lemon and Vanilla Crust\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/07\/SaffronRaspberryEtonMess.html\"\u003EEton Mess with Saffron Raspberries and White Currants\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8650103031161439659\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/07\/donna-hay-ricotta-lemon-berry-slice.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8650103031161439659"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8650103031161439659"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/07\/donna-hay-ricotta-lemon-berry-slice.html","title":"Donna Hay: Ricotta Lemon Slice with Summer Berries"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhl5y5rPP0eg19R8n964eqv-ZICWM3e6nvVLETRBhZAGN1it_wMSpHCFX4-TJG9NUX-psYU_pS5VdKSdKuY8X7Ghyop1qdigfGGlzuvv5jdili7r7TqMAk2Iaci4uQvMz46B6hI_w\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5059847257941649970"},"published":{"$t":"2014-03-26T11:24:00.001+01:00"},"updated":{"$t":"2014-03-26T11:24:14.851+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"}],"title":{"type":"text","$t":"Rhubarb Mango and Passion fruit Brioche Galette"},"content":{"type":"html","$t":"\u003Ca title=\"Brioche Galette Mango Rhubarb Passion Fruit (34) by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13386587915\/\"\u003E\u003Cimg alt=\"Brioche Galette Mango Rhubarb Passion Fruit (34)\" src=\"https:\/\/farm8.staticflickr.com\/7169\/13386587915_eb1bf2ef0c_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EHere in the Northern Hemisphere we are celebrating the arrival of spring. Temperatures are rising and there is a general air of “Happy” around everyone. When it comes to food spring really is my favorite season. It even gives autumn a good run for all its variety. Probably because after bleak and somber winters, there is so much freshness around at this time of year that it is hard not to cave into the abundance and variety available at the markets. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWe had some pretty high temperatures last week. Soaring up to 20C in mid-March is not very common but it did give the earth and the trees a big bloom. The weekend was a rainy one, which will result in green hills, wildflowers and a good kick-start for the farmers and their crops. The markets and the grocery stores have already started to stock up on some of my favorite spring produce. \u003C\/p\u003E\u003Cp\u003E“Eat seasonally!” is the loud cry from all of us food conscious folk! While a few years ago I was very conscious about buying organic produce only, it has over the years, given way to produce that is available locally, regionally – yes of course, but now my food choices are impacted by the sustainability of the food I buy.\u003C\/p\u003E\u003Cp\u003EOver the past years I have often found myself asking: \u003C\/p\u003E\u003Cp\u003E“When did buying food and produce become this complicated?”\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Brioche Galette Mango Rhubarb Passion Fruit (41) by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13386716243\/\"\u003E\u003Cimg alt=\"Brioche Galette Mango Rhubarb Passion Fruit (41)\" src=\"https:\/\/farm3.staticflickr.com\/2843\/13386716243_db352a3f54_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ETake Braeburn apples for example: they are in season from around October to April so right now you are sure to find them in abundance in your stores and if you live in a region where these are grown you’ll also have the benefit of sourcing them regionally like I do. The region of Germany I live in is quite fertile and we have a lot of apples. What I see however is that I can get my Braeburn apples, almost all year long. How can that be? Well after a little research I found out that farmers actually store large amounts of the apples in storage houses for up to eight months and the apples we are getting might not be those “fresh-off-the-tree” apples from this season but the ones that have been stored over the past several months. They are still fresh and taste absolutely perfect but it is not the picture we have in our heads of seasonal eating and of apples being plucked straight off the tree and into the market.\u003C\/p\u003E\u003Cp\u003EI just finished reading Jay Rayner’s “A Greedy Man in a Hungry World” and I still have to digest a lot of what he discusses, however I was quite engrossed to read that in the UK the same practice is applied by apple farmers there. This book has given me a lot to think about and as I take in all the aspects and topics he dives into, it will develop my perspective further on what I have always thought I was doing good with the food choices I make. I did not always agree with him but he presents well-balanced arguments and lays out facts for the reader to deduce for themselves and has certainly given me food for thought. \u003C\/p\u003E\u003Cp\u003EIn our changing and growing world Rayner presents several controversial topics in the book, such as the positive side of genetically modified foods, the advantages of big agriculture, eating less meat, thinking on a wider scale due to the growing world population, and that sometimes it is more sustainable to get certain food items from far away countries because their natural environment allows them to grow better than in our own and trying to produce them here would mean leaving a much larger carbon footprint than having it shipped from that far away country. Rayner also unmistakably comments that “being obsessive about seasonality and perving over top-quality ingredients” is not as important nor is it the same as supporting sustainable agriculture.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Brioche Galette Mango Rhubarb Passion Fruit (42) by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13386583985\/\"\u003E\u003Cimg alt=\"Brioche Galette Mango Rhubarb Passion Fruit (42)\" src=\"https:\/\/farm8.staticflickr.com\/7347\/13386583985_770c861d34_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EGetting back to the topic of seasonality, I am not a radical food guerilla and although I carefully watch what is in season, I will also buy certain produce that is not – like the Braeburn apples in September. Produce like asparagus, rhubarb or strawberries that would not be sustainable to grow in any other season but in its own would not be put into my shopping cart for my home kitchen. Sustainability is the bigger picture and seasonality often means the pure excitement and joy of seeing the slender long green stems of the first green asparagus or the long stubby ruby red stalks of new rhubarb in the stores. Maybe Rayner will be rolling his eyes at my “perving” over these items but I will allow my occasional obsession and surrender to seasonal spring produce.\u003C\/p\u003E\u003Cp\u003EIn my last post I discussed the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/03\/saltedcaramelbrownie.html\"\u003Efood trends of 2014\u003C\/a\u003E and asked my friends and readers on Twitter and Facebook for their suggestions. Many mentioned grow-your own (Rayner dedicates a whole chapter for this) and seasonality as trends for this year. So this week I connected with my Facebook and Twitter friends again and asked them what their top 3 seasonal springs produce \/ food is. Here is what they said: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/evelfox\"\u003EEve Fox\u003C\/a\u003E of \u003Ca href=\"http:\/\/www.thegardenofeating.org\/\"\u003EThe Garden of Eating \u003C\/a\u003E: asparagus, ramps, miners lettuce. Eve’s blog is a fantastic source of information and her articles on \u003Ca href=\"http:\/\/www.thegardenofeating.org\/2009\/02\/on-hunt-for-wild-greens-miners-lettuce.html\"\u003Eminer’s lettuce \u003C\/a\u003Eand \u003Ca href=\"http:\/\/www.thegardenofeating.org\/2011\/04\/harvesting-wild-ramps.html\"\u003Eharvesting ramps\u003C\/a\u003E gives a detailed insight on both. \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/Rosa.J.May\"\u003ERosa Mayland\u003C\/a\u003E of \u003Ca href=\"http:\/\/www.rosas-yummy-yums.blogspot.de\/\"\u003ERosa’s Yummy Yums\u003C\/a\u003E: Asparagus, ramps and dandelion greens.\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/shiyamsundar\"\u003EShiyam Sundar\u003C\/a\u003E Corn, purslane, fava beans\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/TheEndiveChronicles\"\u003EErin Jimcosky\u003C\/a\u003E of \u003Ca href=\"http:\/\/www.mutineermagazine.com\/blog\/\"\u003EThe Mutineer Blog\u003C\/a\u003E: Asparagus, rhubarb, and young favas.\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/spicesnaroma.blogspot.com\/\"\u003EVijitha Shyam\u003C\/a\u003E Asparagus, favas and of course corn.\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/marta.potoczek\"\u003EMarta Potoczek\u003C\/a\u003E asparagus, fava beans, peas. Make sure you check out Marta’s incredible \u003Ca href=\"http:\/\/www.lazysundaycooking.com\/broad-beans-with-chard-and-eggs\/\"\u003Efava beans with chard and eggs\u003C\/a\u003E on her gorgeous blog. \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/pille.petersoo\"\u003EPille Petersoo\u003C\/a\u003E my veggie queen of\u003Ca href=\"http:\/\/nami-nami.blogspot.com\/\"\u003E Nami Nami\u003C\/a\u003E: Rhubarb, wild garlic\/Bärlauch, green asparagus\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/lunchforone\"\u003ETina Seidling\u003C\/a\u003E of \u003Ca href=\"http:\/\/www.lunchforone.de\/\"\u003ELunch for One\u003C\/a\u003E: wild garlic, asparagus and strawberries\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/kpeacockwright\"\u003EKelly Peacock Wright\u003C\/a\u003E of \u003Ca href=\"http:\/\/sassandveracity.com\/\"\u003ESass and Veracity\u003C\/a\u003E: Asparagus, ramps if I can find them, and artichokes!\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/confidv\"\u003ESandy Neumann\u003C\/a\u003E of \u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/\"\u003EConfiture de Vivre\u003C\/a\u003E: wild herbs, aparagus and strawberries\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/soma.rathore\"\u003ESoma Rathore\u003C\/a\u003E asparagus, artichokes and strawberries\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/twitter.com\/YarkhillFest\"\u003E@YarkhillFest\u003C\/a\u003E got to be British Asparagus, Jersey Royals and the first forced rhubarb\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/hootsuite.com\/dashboard\"\u003E@capturebyst\u003C\/a\u003E in our part of the world it's strawberries , kale and all kinds of mushrooms\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/twitter.com\/lou31\"\u003E@lou31\u003C\/a\u003E: broad beans, asparagus and wild garlic\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/rinku.cooking?fref=ufi\"\u003ERinku Bhattacharya Cooking\u003C\/a\u003E radishes, spring turnips and asparagus.\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/kdkennedy913?fref=ufi\"\u003EKristen Dorn Kennedy\u003C\/a\u003E Ramps, ramps, ramps!\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/lydiawalshin?fref=ufi\"\u003ELydia Walshin\u003C\/a\u003E of \u003Ca href=\"http:\/\/www.theperfectpantry.com\/\"\u003EThe Perfect Pantry\u003C\/a\u003E: asparagus, fiddlehead ferns, and strawberries\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/elle.baker.16?fref=ufi\"\u003EElle Baker\u003C\/a\u003E of \u003Ca href=\"http:\/\/feedingmyenthusiasms.blogspot.de\/\"\u003EFeeding my Enthusiasms\u003C\/a\u003E: asparagus, spring onions, strawberries\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EFirst a massive thank you to everyone who shared their thoughts actively and profoundly. I am trying to live up to my word for this year “\u003Cb\u003EConnect\u003C\/b\u003E” through several channels and am thoroughly enjoying myself reaching out and interacting with my friends on various topics. \u003C\/p\u003E\u003Cp\u003EObviously \u003Cstrong\u003Easparagus\u003C\/strong\u003E,\u003Cstrong\u003E fava beans\u003C\/strong\u003E, \u003Cstrong\u003Erhubarb\u003C\/strong\u003E and \u003Cstrong\u003Eramps\u003C\/strong\u003E are the most popular produce in spring for many. Do not forget the mighty \u003Cstrong\u003Ecauliflower\u003C\/strong\u003E and the top trendy food 2014, which will be at its best in April. For those who are keen on eating more seasonally EatSeasonably has \u003Ca href=\"http:\/\/eatseasonably.co.uk\/what-to-eat-now\/calendar\/\"\u003E\u003Cstrong\u003Ea great interactive calendar\u003C\/strong\u003E\u003C\/a\u003E, which will guide you through the year on what produce is at its best. \u003C\/p\u003E\u003Cp\u003EOver the next few months there is a lot of great produce coming our way – from apricots, asparagus to morel mushrooms and ramps and from raspberries to blueberries and cherries there will be plenty to choose from. The talented Ren Behan runs a monthly seasonal food blog event called “\u003Ca href=\"http:\/\/www.renbehan.com\/2014\/03\/simple-and-in-season-march-now-open.html\"\u003ESimple and in Season\u003C\/a\u003E” and inspires us to use any ingredient in season and create a recipe with it. \u003C\/p\u003E\u003Cp\u003EI did not always like \u003Cstrong\u003Erhubarb\u003C\/strong\u003E. It was an acquired taste for me but as I started to cook and experiment with it in my kitchen I realized how versatile it is and the power it had to highlight sweet and savory dishes alike.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Brioche Galette Mango Rhubarb Passion Fruit (37) by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13386586935\/\"\u003E\u003Cimg alt=\"Brioche Galette Mango Rhubarb Passion Fruit (37)\" src=\"https:\/\/farm4.staticflickr.com\/3831\/13386586935_1c1099b300_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis brioche galette is a secret pleasure of mine. I love brioche dough – the buttery, sweetness is sinful. The recipe for the brioche base comes form Ottolenghi - The Cookbook by Yotam Ottolenghi and Sami Tamimi - it always works. Here I have given it a bit of a remake and used it as the base for my galette, which is slathered in a creamy vanilla scented mascarpone cream and finally topped with poached rhubarb, mangoes and spoonfuls of tangy and sweet passion fruit. Enjoy it with strong coffee as a delicious end to a meal, or a special treat for breakfast. It also makes a great surprise at the Easter coffee table. \u003C\/p\u003E\u003Cp\u003EEnjoy!\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Rhubarb Mango and Passion fruit Brioche Galette \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/rhubarb-mango-and-passion-fruit-brioche-galette\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Brioche Galette Mango Rhubarb Passion Fruit (38) by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13386716373\/\"\u003E\u003Cimg alt=\"Brioche Galette Mango Rhubarb Passion Fruit (38)\" src=\"https:\/\/farm4.staticflickr.com\/3711\/13386716373_06ab106879_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E40 minutes\u003Cspan title=\"PT40M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour 30 minutes\u003Cspan title=\"PT1H30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E + 24 hours proofing time for the brioche dough      \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E6\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:      \u003Cbr \/\u003E\n\u003Ci\u003EFor the brioche dough\u003C\/br\u003EFrom Ottolenghi - The Cookbook by Yotam Ottolenghi and Sami Tamimi \u003C\/i\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E190g white bread flour, plus extra for dusting \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons lukewarm water \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon active dried yeast \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E½ teaspoon fleur de sel \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E20g caster sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 eggs + 1 egg for brushing \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E75g cold unsalted butter, cut into cubes \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Eextra butter, melted for brushing \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the filling\u003C\/i\u003E    \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E110g mascarpone \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E110g quark \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 vanilla bean, seeds scraped out \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons caster sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 ripe mango, cubed \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E120g rhubarb, poached (see recipe below) \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 passion fruit \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E20g pistachios chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Esome milk for brushing \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E      \u003Col\u003E\u003Cli\u003EMake the brioche dough by placing the yeast and lukewarm water in the bowl of a free-standing machine, which is fitted with a dough hook. Mix the yeast and water with your finger until the yeast has dissolved. Add all the ingredients for the brioche dough except the butter and start mixing very slowly until all the flour is incorporated. Work the dough on low speed for about 3 to 4 minutes. The dough is very sticky and it will start becoming smooth but still stick to the sides of the bowl. \u003C\/li\u003E\n\u003Cli\u003EOnce the dough has reached this stage scrape the sides of the bowl with a spatula, then increase the speed to medium-high and gradually start adding the cold diced butter in portions. Make sure that the butter is more or less incorporated into the dough after each addition. \u003C\/li\u003E\n\u003Cli\u003EWhen all the butter has been incorporated keep working the dough until it becomes shiny and has no lumps of butter. At this point the dough should come off the sides of the bowl easily. This process takes about 10 minutes. During this process do stop the machine once or twice to scrape the sides of the bowl with a spatula. \u003C\/li\u003E\n\u003Cli\u003ERemove the dough from the bowl. Lightly grease a clean bowl and place the dough in it, covering it with a lid or plastic wrap. Leave at room temperature for about 1 hour then transfer to the fridge and leave to proof overnight. \u003C\/li\u003E\n\u003Cli\u003EIn the meantime poach the rhubarb using the instructions and recipe below in the notes section. Make the cream by mixing the mascarpone, quark, vanilla and sugar together into a smooth cream. \u003C\/li\u003E\n\u003Cli\u003EAfter the dough has been in the fridge overnight, transfer it to a counter lightly dusted with flour. With a rolling pin roll it out into an oval form about 2cm thick. Transfer it to a baking tray lightly dusted with flour or lined with some baking paper. Brush the rim with some water, then fold the edge to form the border about 1cm thick. Prick the center of the dough with a fork. Cover loosely with plastic wrap and leave to rise for 30 minutes. \u003C\/li\u003E\n\u003Cli\u003EPreheat oven to 170C. Brush the edges of the brioche dough with milk. Spread the mascarpone-quark cream in the center of the brioche then the mangoes, rhubarb and the pistachios. Brush the tops lightly with some of the melted butter. Bake in the oven for 25-30 minutes. Using a palette knife lift the base to make sure it is evenly browned. Transfer to a wire rack and leave to cool slightly. \u003C\/li\u003E\n\u003Cli\u003EWhile the brioche tastes great when cool, it has a certain lusciousness when eaten slightly warm. Just before you serve scoop out the inside of the passion fruit and drizzle over the brioche galette. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E      \u003Cbr \/\u003E\nPoached rhubarb is something I often make in big batches when they are in season. The recipe uses about 450g of rhubarb. Use about 120-150g for the galette recipe, saving the rest in an air-tight container. Spoon over vanilla ice-cream, honey panna cottas, \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/06\/cooking-school-rhubarb-compote-with.html\" target=\"_blank\"\u003Evanilla custard\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/04\/daring-bakers-rhubarb-pear-sponge.html\"\u003Epear and rhubarb sponge pudding\u003C\/a\u003E or in a \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/05\/strawberry-rhubarb-tiramisu.html\"\u003Estrawberry rhubarb tiramisu\u003C\/a\u003E. The ideas are unlimited.       \u003Cbr \/\u003E\nThe rhubarb is roasted for 15 minutes but if you are using it for the galette take some of it out after 10 minutes as it will cook in the oven with the galette.       \u003Cbr \/\u003E\n450g rhubarb      \u003Cbr \/\u003E\n110g caster sugar      \u003Cbr \/\u003E\nPreheat the oven to 160C.      \u003Cbr \/\u003E\nTrim the leaves from the rhubarb and wash the stems, then slice them. Arrange in a roasting tin just big enough to take them in a single layer. Dredge with the sugar and cover with a lid or foil.      \u003Cbr \/\u003E\nBake for 15 minutes and remove from the oven. (Very thick stems may need another five or ten minutes). The rhubarb will still have a slight crunch to them.      \u003Cbr \/\u003E\nLeave until cool, still covered, by which time the rhubarb will be perfectly soft. \u003C\/p\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Brioche Galette Mango Rhubarb Passion Fruit (38) by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13386716373\/\"\u003E\u003Cimg alt=\"Brioche Galette Mango Rhubarb Passion Fruit (38)\" src=\"https:\/\/farm4.staticflickr.com\/3711\/13386716373_2e279c9a55_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EThis delightful dessert probably best highlights my own nature and thoughts towards food and buying food in our current world. The rhubarb: very much regionally grown and in season, the mango and passion fruit produced by sustainable Fair Trade farms from across the seas. Making the right food choices is not difficult really … I just hope what seems right today will still be so tomorrow.\u003C\/p\u003E\u003Ch4\u003EVenice Workshop Update\u003C\/h4\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWcZRoSht-7fV4dkCBEm07hFAIadAQuVB9Ufli0cco74qOpSDKOWZ3St9Hj3lJ-M9DuwV-ly0c7NUo_XVYxJcH8tDtwaFvEnbuBaWafC-jGWvrTXwnS31ieJ5bZC6HWxQIhmrrpQ\/s1600-h\/Nino%252520Franco-150dpi%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"Nino Franco\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: left; padding-top: 0px; padding-left: 0px; margin: 0px 20px 0px 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"Nino Franco\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgMMo6b64zDnnq9REm7_gChOHdbJiynLa7FQUyvJS7YOMLMkhXHDev0xxRjVOG7hnYgcBGD5KuMwy1aKgrrLFvLCjHqYrN49bj1REYq1zaz5wneZKgyxDedQ3k0w-ySuWxtGN6vFw\/?imgmax=800\" width=\"179\" height=\"240\" \/\u003E\u003C\/a\u003EWe have been looking forward to sharing some exciting news for all the participants joining us at the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/01\/VeniceWorkshop2014.html\" target=\"_blank\"\u003EVenice Food Photography and Styling Workshop\u003C\/a\u003E in May. Together with Nino Franco Prosecco we are holding an awesome photography competition exclusively for our Venice workshop participants. \u003C\/p\u003E\u003Cp\u003EDuring the workshop weekend we will be holding a special assignment which will allow the participants time to create and take a specific image for this competition ... the prize?      \u003Cbr \/\u003E\nA spectacular weekend for two nights at the luxury Villa Barberina in the heart of the Nino Franco Prosecco walled vineyard in the town center of Valdobbiadene, Veneto, Italy. The jury consisting of the Franco family and independent judge, well-known wine blogger and photographer \u003Ca href=\"http:\/\/www.spittoon.biz\/\" target=\"_blank\"\u003EAndrew Barrow\u003C\/a\u003E will select the winning entry. Details and submission guidelines for this competition can be found \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/01\/VeniceWorkshop2014.html#NinoFrancoPhotographyCompetition\" target=\"_blank\"\u003Ehere\u003C\/a\u003E.       \u003Cbr \/\u003E\nWe have only 2 slots left for this workshop. Interesting in joining us? You can register and read about what we'll cover on the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/01\/VeniceWorkshop2014.html\" target=\"_blank\"\u003EVenice Workshop page\u003C\/a\u003E\u003C\/p\u003E\u003Ch4\u003EHelsinki Workshop\u003C\/h4\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWDY8Uk7Z_sqbE4S-3jj5TqUwWCgQPr7ADl3CxJj-_434GkhNlOgvFFlm4AydGivpb2D0MF6D1od5CLqqOMux9QCPFp8QZvtdIsbhdr7fSdg7aFtJ8F2xCy8SSKNy0XdgLmCGiwQ\/s1600-h\/HelsinkiBadge2014-SIDEBAR%25255B5%25255D.png\"\u003E\u003Cimg title=\"HelsinkiBadge2014-SIDEBAR\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: right; padding-top: 0px; padding-left: 0px; margin: 0px 0px 0px 20px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"HelsinkiBadge2014-SIDEBAR\" align=\"right\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjs4Rn908oDzu0BoLoovhhFAmT5VpjZAj5nDxvCzmm67APrX5C4XIn_03Lye94-NEx8NMFJ2ls1AWfM9KmNhOei7Gh4VCVNOFl4B29rEPOeo8rr738WXBOwmatPw4MnQ21_jvtf2A\/?imgmax=800\" width=\"300\" height=\"416\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI have teamed up with talented photographer \u003Ca href=\"http:\/\/simoneskitchen.nl\/en\/\" target=\"_blank\"\u003ESimone Van Den Berg\u003C\/a\u003E for this unique workshop in Helsinki, Finland. \u003C\/p\u003E\u003Cp\u003EWe chose this location because our \u003Cstrong\u003Efocus was to be on light - natural and artificial\u003C\/strong\u003E. As the Nordic countries have plenty of natural light during their long summer days but those shorter winter days provide hardly any light - \u003Cstrong\u003Etaking photos under such circumstances can become challenging\u003C\/strong\u003E. If you are keen to overcome these challenges then this workshop is for you. Registrations are currently running and we have participants coming not only from Finland but from Norway, Sweden and Dubai. Details, programme and to register please see the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/HelsinkiWorkshop.html\" target=\"_blank\"\u003EHelsinki Workshop page\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003EYou might like these seasonal spring recipes from What's for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Apricot and Pistachio Frangipane Tart (0053) by Meeta K. Wolff\" border=\"0\" alt=\"Apricot and Pistachio Frangipane Tart (0053) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggKzJ-C-AuExVsqC9Hfe3XIea2XQY_3agEdzmbST1DTHrwJOOiHBq7QqLd2uLLCbNBi5x3R-BwM6-bU6DetSl4T8ug-hr1-4ArwuJNsdyL-cxLtcOarWV1pIysiECAHG3zLxtTCw\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"AsparagusChickenCesar-WM-0059\" src=\"http:\/\/farm4.staticflickr.com\/3740\/9283941671_843e1a5b80_b.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E          \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Creamy Cauliflower Soup (0094) by Meeta K. Wolff\" border=\"0\" alt=\"Creamy Cauliflower Soup (0094) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5h6zLvUB4EhM5YuOsOktT47xdM3zTFoZ62qt0TmjfQyHrWtvEiVfuxhaKXqgDdWYdHM4ZT22kVkSObiWyqh6U5fPjptdUPpQkDeFrnfPy16VS7nGhbd-L4uHJTJpag_GWww2qQQ\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/apricot-and-pistachio-frangipane-tart.html\"\u003EApricot and Pistachio Frangipane Tart\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u0026#160;\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/07\/GreenAsparagusChickenCaesarSalad.html\"\u003EAsparagus Chicken Caesar Salad with Honey Pecan Nuts\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/01\/donna-hay-creamy-cauliflower-soup-with.html\"\u003ECreamy Cauliflower Soup with Parmesan Cauliflower Crumbs\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5059847257941649970\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/03\/RhubarbMangoBriocheGalette.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5059847257941649970"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5059847257941649970"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/03\/RhubarbMangoBriocheGalette.html","title":"Rhubarb Mango and Passion fruit Brioche Galette"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgMMo6b64zDnnq9REm7_gChOHdbJiynLa7FQUyvJS7YOMLMkhXHDev0xxRjVOG7hnYgcBGD5KuMwy1aKgrrLFvLCjHqYrN49bj1REYq1zaz5wneZKgyxDedQ3k0w-ySuWxtGN6vFw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4511522698301370819"},"published":{"$t":"2014-02-12T08:09:00.000+01:00"},"updated":{"$t":"2014-02-12T09:00:46.103+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Cooking School: Crêpes Suzette"},"content":{"type":"html","$t":"\u003Ca title=\"Crepe Suzette 4 by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/12441244585\/\"\u003E\u003Cimg alt=\"Crepe Suzette 4\" src=\"http:\/\/farm4.staticflickr.com\/3737\/12441244585_9814b8f1fc_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThe year is 1895 at the height of the Belle Epoche, a time filled with great optimism in France. Paris boasts of its newest acquirement, the Eiffel Tower, lighting the blue touch paper in this “beautiful era”, where science and the arts are seeing a period of development and innovation. The rich and famous celebrate this age buoyantly, traveling in their fancy cars and rejoicing with good food, wine and champagne. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EEdward, Prince of Wales, the future King Edward, enters the Café de Paris in Monte Carlo with a party of friends, including Suzette, the daughter of one of the gentlemen in the group. A young nervous 15 year old waiter finds himself tasked with serving dessert to the Prince and his friends on this night. The waiter, the ambitious Henri Charpentier, prepares the specialty of the house, pancakes drenched in a citrus sauce, as always at tableside in a chafing pan. On this night of all nights, however Charpentier makes a royal faux pas. The crêpes go up in flames, but as Charpentier tastes the pancakes he realizes this is the magic the dish needs. \u003C\/p\u003E\u003Cp\u003EYears later he recounts:\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E“It was quite by accident as I worked in front of a chafing dish that the cordials caught fire. I thought I was ruined. The Prince and his friends were waiting. How could I begin all over? I tasted it. It was, I thought, the most delicious melody of sweet flavors I had ever tasted. I still think so. That accident of the flame was precisely what was needed to bring all those various instruments into one harmony of taste . . . He ate the pancakes with a fork; but he used a spoon to capture the remaining syrup. He asked me the name of that which he had eaten with so much relish. I told him it was to be called Crêpes Princesse. He recognized that the pancake controlled the gender and that this was a compliment designed for him; but he protested with mock ferocity that there was a lady present. She was alert and rose to her feet and holding her little shirt wide with her hands she made him a curtsey. ‘Will you,’ said His Majesty, ‘change Crêpes Princesse to Crêpes Suzette?’ Thus was born and baptized this confection, one taste of which, I really believe, would reform a cannibal into a civilized gentleman. The next day I received a present from the Prince, a jeweled ring, a panama hat and a cane.”\u003C\/p\u003E\u003Cp align=\"right\"\u003E\u003Ci\u003ELife A La Henri - Being The Memories of Henri Charpentier, by Henri Charpentier and Boyden Sparkes, The Modern Library, New York, 2001 Paperback Edition. Originally published in 1934.\u003C\/i\u003E\u003C\/p\u003E\u003Cp align=\"right\"\u003E\u003Cem\u003E\u003C\/em\u003E\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003EHenri Charpentier goes on to build up quite a reputation for himself and his cooking. He moves to the United States and opens a restaurant in Long Island whose guests include Presidents Theodore Roosevelt and Woodrow Wilson. Crêpes Suzette has become the most popular dessert on the menu. He then moves to London where he works at the Savoy and the Café Royal and for a short time under the wing of the great Auguste Escoffier, who incidentally was the first person to record a recipe for the Crêpes Suzette in his \u003Ci\u003EGuide Culinaire\u003C\/i\u003E. \u003C\/p\u003E\u003Cp\u003EAlthough this story sounds very believable it is only accounted by Charpentier himself in his memoirs “Life à la Henri” published in 1934. Highly regarded publications have often questioned the story, which plausibly point out that he was far too junior to be given charge of serving the Prince with anything let alone making his dessert tableside. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Feather on Egg by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/12441383573\/\"\u003E\u003Cimg alt=\"Feather on Egg\" src=\"http:\/\/farm4.staticflickr.com\/3742\/12441383573_3f68104dd1_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Pink Tulips-1 by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/12441752394\/\"\u003E\u003Cimg alt=\"Pink Tulips-1\" src=\"http:\/\/farm3.staticflickr.com\/2834\/12441752394_2aa36bb04e_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E1897 in Paris.    \u003Cbr \/\u003E\nActress Suzanne Reichenberg stars at the famous theatre, La Comédie Francaise in a role of a parlor maid. In the story she serves pancakes to some of the other characters of the show. To make the pancakes more visible to the audience, the actress flambés the pancakes live on stage. Monsieur Joseph whose restaurant Le Marivaux is responsible for making the pancakes for the actress, decides to honor the dessert in her name and thus Crêpes Suzette were created. Monsieur Joseph also worked at the Savoy in London and reputedly served the pancakes there … all under the watchful eyes of Auguste Escoffier. An intriguing layer to the story, wouldn’t you say?\u003C\/p\u003E\u003Cp\u003EI presume we will never know for certain which story is true and how the legendary dessert were actually created. In the end it just does not matter – these delicate pancakes soaked in a sweet, citrus and boozy sauce is a fine way to elevate the humble pancake into a classic French dessert.\u0026#160; \u003Ca title=\"Crepe Suzette 5 by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/12441385003\/\"\u003E\u003Cimg alt=\"Crepe Suzette 5\" src=\"http:\/\/farm3.staticflickr.com\/2884\/12441385003_91281cc208_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ESome call this a retro dish but I’ve always had a mad love affair with these crêpes. Growing up as an hotelier’s daughter I found it incredibly exciting watching the drama of colorful flames burst as gasps of admiration echo throughout the room. This glowing, enticing buttery sauce caramelized with sugary perfection which is then poured over thin pancakes still awakes a passion in me.\u003C\/p\u003E\u003Cp\u003EIn my version I add a small spritzer of Kirsch … just for a little more drama. What can I say? It adds to the drama of this dessert. \u003C\/p\u003E\u003Cp\u003EFrom stunning French desserts to stunning locations of the Veneto in the heart of of the Prosecco DOCG\u0026#160; region:\u003C\/p\u003E\u003Ch6\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9D6ZmloJiwZ5WMKTw62NELclVYaftuHY9fW5XkbfOTeGW30XMxS69kF0ZGGXvkGymvTxUppDw_5HzUpf16RzahAcz36C9eTx2m-Qe80znVrIBQ73Nof1kxtrL8oT4hFJyH1UG0g\/s1600-h\/Venice2014-GOLD-Sidebar-Square%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"Venice2014-GOLD-Sidebar-Square\" style=\"margin: 0px 17px 0px 0px\" border=\"0\" alt=\"Venice2014-GOLD-Sidebar-Square\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYHbaRqEbTIhyphenhyphenck7BZ-wO7yIN6YVrzum7uUBKDNiPRZm-OkrJngiXcu7IsPOCRPJSwaM6w0kLedyo1JZigJP7m-mMiY5Ac0os5W38lCjxBHgETw6UYkpeOP7eyFyfjSsrcgRE0fw\/?imgmax=800\" width=\"300\" height=\"309\" \/\u003E\u003C\/a\u003E\u003C\/h6\u003E\u003Ch4\u003EVenice Food Photography \u0026amp; Styling Workshop\u003C\/h4\u003E\u003Cp\u003EJoin \u003Ca href=\"http:\/\/www.cooksister.com\/\"\u003EJeanne Horak-Druiff\u003C\/a\u003E\u0026#160; and me in the\u003Cstrong\u003E gorgeous prosecco region\u003C\/strong\u003E just \u003Cstrong\u003Eoutside of Venice\u003C\/strong\u003E. \u003C\/p\u003E\u003Cp\u003EWe've put together a pretty fantastic schedule, which comprises an interactive, stimulating and enjoyable programme, during which participants will learn the fundamental elements of food photography as well as the principles food styling. You will find all the details of the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/01\/VeniceWorkshop2014.html\"\u003EVenice Food Photography and Styling Workshop\u003C\/a\u003E on the announcement page with a preliminary programme and what the workshop includes. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDates for the workshop\u003C\/strong\u003E: 2-3 May 2014     \u003Cbr \/\u003E\n\u003Cstrong\u003ERegistrations\u003C\/strong\u003E can be made via the \u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1SGvdEd9waif9SifUFzFUnaa1SW2IowCu4WVd896O7A0\/viewform\"\u003E\u003Cu\u003Eregistration form here\u003C\/u\u003E\u003C\/a\u003E.\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Crêpes Suzette \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/crepes-suzette\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Crepe Suzette 4 by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/12441244585\/\"\u003E\u003Cimg alt=\"Crepe Suzette 4\" src=\"http:\/\/farm4.staticflickr.com\/3737\/12441244585_9814b8f1fc_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan title=\"PT30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E45 minutes\u003Cspan title=\"PT45M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E6\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003EFor the crêpes\u003C\/i\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E110g plain flour, sifted \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Epinch of salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 egg \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 egg yolk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200ml milk mixed with 75ml water \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g butter, melted \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EZest of 1 orange \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 tablespoon sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the sauce\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E150ml orange juice about 3-4 medium oranges \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EZest of 1 orange \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EZest and juice of 1 lemon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 tablespoon sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3-4 tablespoons Grand Marnier or Cointreau \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 tablespoon Kirsch \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g unsalted butter \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Ea little extra Grand Marnier or Cointreau, for flaming \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ESift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Make a well in the centre of the flour and break the egg and the egg yolk into it. Begin whisking the eggs using a whisk or even a fork drawing any bits of flour from around the edge of the bowl as you do so. \u003C\/li\u003E\n\n\u003Cli\u003EGradually add small quantities of the milk and water mixture, still whisking to loosen the mixture. Do not worry about any lumps as they will eventually disappears you whisk. Continue to mix until you all the liquid has been incorporated. Use a rubber spatula to scrape any elusive bits of flour from around the edge into the center, then whisk once more until the batter is smooth. You are looking for a mixture that has a thin consistency. Spoon 2 tablespoon of the melted butter and whisk it in properly. Use the remaining butter to lubricate the pan. The best way to do this is to either use a brush (should be heatproof) or a piece of kitchen paper to smear some melted butter on the bottom before you make each pancake. Stir the orange zest and caster sugar into the batter. \u003C\/li\u003E\n\n\u003Cli\u003EHeat a pan till it is nice and hot, then turn the heat down to medium and, add a small ladleful of batter, swirling the pan around so that it evenly covers the base. The little crêpes should be thinner than the basic pancakes, so when you're making them, use about ½ tablespoon of batter at a time in a pan that is approx. 18cm in diameter. It should take only about a minute or so to cook; you can lift the edge with a palette knife to see if it is tinged gold as it should be. Flip the pancake over with the palette knife - the other side will need a few seconds only. Simply slide the crêpe out of the pan onto a warm plate. If the pancakes look a little bit ragged in the pan, do not worry as they are going to be folded anyway. Repeat with the remaining batter. You should end up with about 15-16 crêpes. \u003C\/li\u003E\n\n\u003Cli\u003EStack the pancakes as you make them between sheets of greaseproof paper on the warm plate. \u003C\/li\u003E\n\n\u003Cli\u003ETo make the sauce combine all the ingredients - with the exception of the butter - in a bowl. Melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Fold each crêpes into quarters making a triangular shape. Put them into the pan and allow it to warm through. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they're all re-heated, folded and well soaked with the sauce. \u003C\/li\u003E\n\n\u003Cli\u003EYou can flambé them at this point. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little of the liqueur into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E     \u003Cbr \/\u003E\nYou can serve these with a big scoop of vanilla ice cream or enjoy it as it is with an extra shot of Cointreau.      \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Crepe Suzette 10 by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/12441242985\/\"\u003E\u003Cimg alt=\"Crepe Suzette 10\" src=\"http:\/\/farm8.staticflickr.com\/7350\/12441242985_7463bdaf40_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThis classic and elegant dish will be a stunner of a surprise for Valentine's Day. Forget the over-crowded restaurants and the dilemma of what to buy your sweetheart. Start with dessert - not just any dessert but the queen of desserts, 2 forks and the sofa ... and maybe an extra shot or two of brandy, kirsch or liqueur. Oh and do not forget the spoons \u0026quot;to capture the remaining syrup!\u0026quot;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#ffc000\"\u003EConnect\u003C\/font\u003E\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003EIn this section of the post I share bits and pieces, finds and interesting things I come across as I surf the web. It might be a quote, a picture a moving post, interesting news and announcements, whatever makes me \u003Cstrong\u003E\u003Cem\u003Econnect \u003C\/em\u003E\u003C\/strong\u003Ewith you. \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EThe National Geographic Traveller article by Tarquinn Hall \u003Ca href=\"http:\/\/natgeotraveller.in\/magazine\/in-focus\/thekingsfeast.html\" target=\"_blank\"\u003EThe King's Feast\u003C\/a\u003E grasped me from the first paragraph. A colorful insight to a Kashmiri wedding with vivid images. You'll love it!\u0026#160; \u003Cbr \/\u003E\n\u003C\/li\u003E\n\n\u003Cli\u003EAs we are talking French food you will enjoy HuffPost Taste's \u003Ca href=\"http:\/\/www.huffingtonpost.com\/2014\/02\/10\/burgers-france_n_4745668.html?\u0026amp;ncid=tweetlnkushpmg00000038\u0026amp;utm_content=bufferceb84\u0026amp;utm_medium=social\u0026amp;utm_source=twitter.com\u0026amp;utm_campaign=buffer\" target=\"_blank\"\u003E30 French Foods that are better than a burger\u003C\/a\u003E listing some classic French recipes. It also includes my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/05\/cooking-school-bouillabaisse-with-red.html\" target=\"_blank\"\u003EBouillabaisse with Red Pepper Rouille\u003C\/a\u003E      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\n\u003Cli\u003EMy food hero Yottam Ottolenghi has put together a couple of recipes for Valentine's day in \u003Ca href=\"http:\/\/www.theguardian.com\/lifeandstyle\/2014\/feb\/07\/valentines-day-recipes-yotam-ottolenghi\" target=\"_blank\"\u003EThe Food of Love\u003C\/a\u003E      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\n\u003Cli\u003EI am always looking for ideas for a quick weeknight meal that are fun and healthy. I really like Heidi Larsen of \u003Ca href=\"http:\/\/www.foodiecrush.com\/\" target=\"_blank\"\u003EFoodieCrush\u003C\/a\u003E's idea with these \u003Ca href=\"http:\/\/www.foodiecrush.com\/2014\/02\/pizza-stuffed-portobello-mushrooms\/\" target=\"_blank\"\u003EPizza Stuffed Portobello Mushrooms\u003C\/a\u003E      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\n\u003Cli\u003EA great gift idea - \u003Ca href=\"http:\/\/www.theguardian.com\/lifeandstyle\/wordofmouth\/2014\/feb\/10\/how-make-willy-wonka-lickable-wallpaper\" target=\"_blank\"\u003EHow to make Willy Wonka's lickable wallpaper\u003C\/a\u003E.       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\n\u003Cli\u003EDearest Ilva has a seductive treat for chocolate lovers. This \u003Ca href=\"http:\/\/www.luculliandelights.com\/2014\/02\/radio-waves-night-chocolate-matcha-tea-cake.html\" target=\"_blank\"\u003EChocolate and Matcha Tea Cake\u003C\/a\u003E looks so enticing and as always Ilva's gorgeous images will entice you into baking it straight away.       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\n\u003Cli\u003EVisiting Regula Ysewijn aka \u003Ca href=\"http:\/\/www.missfoodwise.com\" target=\"_blank\"\u003EMiss Foodwise\u003C\/a\u003E on her lovely blog is always such a treat. Right now she spoils us with her \u003Ca href=\"http:\/\/www.missfoodwise.com\/2014\/02\/cardamom-and-yoghurt-spelt-cake-and.html\" target=\"_blank\"\u003ECardamom and Yogurt Spelt Cake       \u003Cbr \/\u003E\n\u003C\/a\u003E\u003C\/li\u003E\n\n\u003Cli\u003EI have one more cake for you ... it is Valentine's Day soon - my friend Ken over at the Hungry Rabbit has a heavenly \u003Ca href=\"http:\/\/hungryrabbitnyc.com\/2014\/02\/passionfruit-mousse-cake\/\" target=\"_blank\"\u003Epassionfruit mousse cake\u003C\/a\u003E and tells us where love is.       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\n\u003Cli\u003ELooking for a last minute Valentine Day gift idea? Sibylle of Funkytime has these \u003Ca href=\"http:\/\/fun.kyti.me\/index.php\/2014\/01\/mine-yours-soap-wrapper\/\" target=\"_blank\"\u003Emine \u0026amp; yours soap wrapper\u003C\/a\u003E to print. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EHope you all have a great week ahead. Of course I wish you a love filled and blessed Valentine Day with your loved ones. Enjoy!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these French treats from What's For Lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiV90_PrE6Djj4Sl7jdqUmiU1QccvlYjLG0AEfeUbrzjuKlfZXGaxIOB7z1iwsONXHzZnkmUYJqNWzQE9xfvh-u32AO0hAGw0Gi0FrpGZNO9xIl1AefsIZCOc78GHr2Po1UxE5byg\/s1600-h\/7685017544_e21d04d525_b%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"7685017544_e21d04d525_b\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"7685017544_e21d04d525_b\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhaFWd1LN72iQtV_RIZkdBALMDoCmWRFYTCC74aWO9B36XrTBP_S8Jg65OLEclrJwwqps56FvHMnirguqSuiQWtrsM4bZQ0VrESS-_iK5BKr0tYcwC8eb0ehgo0FOLw4zpQ0g9ljA\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOew6TUZFN5qoZWCIuCiKNYDuf-E_wNiFaNA2DT4Zie9rjRz6uxOz1nLkQJc4mWWqNQRj2oEtbz958SGoHvoknHzsH8n19Te9g7J61LxD48x4bYmhfpEMT-2ofd8qGm7YxJHb5mQ\/s1600-h\/MacsRaspberryCoconut-0096-WM_thumb%25255B6%25255D.jpg\"\u003E\u003Cimg title=\"MacsRaspberryCoconut-0096-WM_thumb\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"MacsRaspberryCoconut-0096-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTv5VAjjMMWghVkLrwz__mWhtCBT2bVNhW8tEzoyecewsJBXkY8xaSCPeYdx9GS0nh3DBGDNzEDGfdbJCd6L-b2VFAOgpBI9MbPhLOmmY_pP4Ralnv97I8CMcKk7dxbtJ-_xspWg\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnTaNPQoPbhqMhyphenhyphenfsezA0CmJC6A6HSDs_bbyb9k_K2UOmFW9AeVxgdM63mlTV19AtwjcNppGUCLA9An3htiS-doZcDIMiJc8xmSV6F7G3iBBVMRTq7D8PccL_Lfn9gJVdqOb_t7g\/s1600-h\/Croquembouche_0011-CR%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"Croquembouche_0011-CR[2]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"Croquembouche_0011-CR[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjw99XgcOKUKcIGCe9-uMTAg4SckdnYbg3y70ZTOy4J3EIUOOURgLRlJkDMMA6Wqcq8nZGmipAtnU-Tb_mdki9uX8Y3mbiKihl17IGbA4Rc4qmcYxiR-z1gafglST78a-cwjmj7A\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/08\/FrenchStrawberryCremePatissiereTart.html\" target=\"_blank\"\u003EFrench Strawberry Hazelnut and Creme Patissiere Tart\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/09\/raspberry-and-coconut-macarons.html\" target=\"_blank\"\u003ERaspberry and Coconut Macarons\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/croquembouche-with-pistachio-rosewater.html\" target=\"_blank\"\u003ECroquembouche with a Pistachio Rosewater Pastry Cream\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4511522698301370819\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/02\/CrepesSuzette.html#comment-form","title":"23 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4511522698301370819"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4511522698301370819"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/02\/CrepesSuzette.html","title":"Cooking School: Crêpes Suzette"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYHbaRqEbTIhyphenhyphenck7BZ-wO7yIN6YVrzum7uUBKDNiPRZm-OkrJngiXcu7IsPOCRPJSwaM6w0kLedyo1JZigJP7m-mMiY5Ac0os5W38lCjxBHgETw6UYkpeOP7eyFyfjSsrcgRE0fw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"23"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3990223448722516104"},"published":{"$t":"2013-12-18T10:00:00.000+01:00"},"updated":{"$t":"2013-12-18T10:00:05.439+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas: Spekulatius Spiced Madeleines"},"content":{"type":"html","$t":"\u003Ca title=\"Spekulatius Spice Madeleines-0081 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407135874\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0081 by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3756\/11407135874_f42ed4030f_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThe Holiday time is often brimming with emotion, where anxiety, cheerfulness and the grey areas are entwined with each other. There will be some who have happy memories of Christmases past, while others face a painful time to endeavour. We all have memories and experiences in our lives that make us who we are. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EOften when we are in a bad place we are so consumed with our troubles, hardships and sorrow that we tend to overlook the “bright side of life” delving into our misery more. It is important to tend to the troubles and grief, taking time to heal. This is what makes us stronger. But it is even more vital to get out of the dark vault, where self-pity, negativity and pessimism reside. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Spekulatius Spice Madeleines-0073 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407254233\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0073 by Meeta K. Wolff\" src=\"http:\/\/farm3.staticflickr.com\/2862\/11407254233_a7fee1a3ed_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI am currently reading Rumi and to quote him: \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u0026quot;The wound is the place where the Light enters you.\u0026quot;\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003EI’ve been turning it in my head ever since. It struck a strong note in me. I dislike showing my vulnerable side and often mask this as a weakness. Over the course of this year however, I have opened up and allowed people to see some of the hurt and vulnerability I have felt. I recently saw \u003Ca href=\"http:\/\/www.pinterest.com\/pin\/68891069274261344\/\"\u003ERumi’s quote on Pinterest\u003C\/a\u003E and it hit me then and there. It is fine to have weaknesses and be wounded but it is even more important to open up and allow the people in your life to pull you out of the dark and show you the Light. The pain felt, subsides a lot easier if it is shared and leaning on the loved ones in our lives brings us closer and makes the happy - happier and the sweet - sweeter. It allows for positive emotions: love, tenderness and kindness to enter and cure. And it feels good to be able to share, bond and connect. \u003C\/p\u003E\u003Cp\u003EIt puts all that is good, gratifying and positive into perspective again.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pommes en Cage by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407138804\/\"\u003E\u003Cimg alt=\"Pommes en Cage by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3776\/11407138804_c71e8d901f_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EA happy and certainly a sweeter part of last week was spending a day with my lovely friend Sandy of \u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/\"\u003EConfiture de Vivre\u003C\/a\u003E. Being one of the cherished people in my life, Sandy has allowed me to express my thoughts and emotions freely with her without judgement. I feel my positive energy and inspiration flow freely in her company. We definitely feed off each others creativity and … we laugh a lot. So as I packed my camera gear and ingredients for the day ahead I knew this would be a little therapy session for me. \u003C\/p\u003E\u003Cp\u003EWe’re planning a food photography and styling workshop again next year together, teaming up with Simone of \u003Ca href=\"http:\/\/simoneskitchen.net\/\"\u003ESimone’s Kitchen\u003C\/a\u003E once again. After the great time we had in \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/10\/AmsterdamWorksho2013.html\"\u003EAmsterdam \u003C\/a\u003Eand \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/03\/WeimarWorkshop2013.html\"\u003EWeimar \u003C\/a\u003Ewe have to get together in 2014 again. More about the workshop next year - promise! \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca title=\"pommesencage 005 by Sandra Neumann by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407575474\/\"\u003E\u003Cimg alt=\"pommesencage 005 by Sandy Neumann\" src=\"http:\/\/farm4.staticflickr.com\/3756\/11407575474_93ec4fa37c_b.jpg\" width=\"571\" height=\"800\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Cem\u003EPhoto by Sandy Neumann \u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003ESandy and I spent a few hours putting the pieces together and securing a stunning location here in Germany for the workshop. That gave me wings as we moved into the kitchen and began taking out ingredients for our baking session. Each of us had chosen a sweet treat for Christmas and we wanted to work on it together. Baking, styling and shooting - all the while listening to Michael Bublé’s Christmas album. If that does not make one happy what does?\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Spekulatius Spice Madeleines-0075 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407253373\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0075 by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3691\/11407253373_78924a2dce_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EBoth Sandy \u0026amp; I are spoiling you today! It is after all almost Christmas. If your taste buds have not been tantalized by \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Thanksgiving%2FChristmas%20Recipes\"\u003Ethe last few sweet posts\u003C\/a\u003E I think the post today will appeal to your palate. There is sugar and spice, pastry and succulent fruit and many things nice. Should you still want more, head on over to Sandy’s blog as she is counts down to Christmas with “\u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/tag\/13-weihnachtsdesserts\/\"\u003E13 Desserts for Christmas”\u003C\/a\u003E (in German) over the next few days. Her \u003Ca href=\"http:\/\/wp.me\/p2OvMG-1zX\"\u003EPommes en Cage \u003C\/a\u003Eand my \u003Cem\u003ESpekulatius\u003C\/em\u003E Spiced Madeleines are part of the countdown.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Spekulatius Spice Madeleines-0078 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407114985\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0078 by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3671\/11407114985_f984a7a0b9_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMadeleines are delicate French pastries that, in my opinion, are the perfect little treats when you want to spoil someone special. They may not flaunt with intricate sugar work or flatter with crispy meringue shells sandwiching a complex filling, but they do share a big dose of affection with their light and moist genoise sponge and golden biscuit edge. \u003C\/p\u003E\u003Cp\u003EMy madeleines come with season’s greetings, infused with \u003Cem\u003Espekulatius\u003C\/em\u003E (\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Speculoos\"\u003Especuloos\u003C\/a\u003E) spices, which have all the warming flavours of cinnamon, cardamom, ginger, cloves, nutmeg and anise seed. Add to that the zingy zest of oranges and you have a blend of exceptional flavours encased in divine sponge pastry. They make great homemade gifts for friends and family ... a little thank you presented in the lovely lace basket. Isn't it gorgeous? It's from \u003Ca href=\"http:\/\/www.lamesa.de\/\"\u003ESabine Wittig's shop\u003C\/a\u003E, where you'll find not only the basket but other exclusive gift ideas too.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Spekulatius Spice Madeleines-0084 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407111246\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0084 by Meeta K. Wolff\" src=\"http:\/\/farm6.staticflickr.com\/5511\/11407111246_8e93ff16a9_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Spekulatius Spiced Madeleines\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/spekulatius-spiced-madeleines\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Spekulatius Spice Madeleines-0078 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407114985\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0078 by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3671\/11407114985_f984a7a0b9_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan title=\"PT30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E45 minutes\u003Cspan title=\"PT45M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E plus extra time for dough in fridge       \u003Cbr \/\u003E\nMakes: \u003Cspan class=\"yield\"\u003E15 madeleines\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E125g butter, plus extra for the pan \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E40g ground almonds \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E40g all-purpose flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon spekulatius spice \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Ezest of 1 ½ oranges \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 egg whites \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat the oven to 180 degrees C. Melt the butter in a saucepan over a medium heat. Once it starts to foam, remove it from the heat and strain. Set aside. \u003C\/li\u003E\n\u003Cli\u003EIn a clean bowl, sift flour, sugar, ground almonds and spice. Whisk the egg whites in a separate bowl then fold this into the dry mix. Pour in the butter, which should be still slightly war, in one stream. Add the orange zest and the salt . Mix with a rubber spatula till incorporated. Cover the bowl with plastic wrap and chill in the fridge for 1 ½ hours. \u003C\/li\u003E\n\u003Cli\u003EIn the meantime butter the madeleine moulds and lightly dust with flour to ensure the cakes come out easily. Using two teaspoons, fill the moulds with the batter. \u003C\/li\u003E\n\u003Cli\u003EBake in the oven for 10-15 minutes or until set and golden brown. Leave to cool for a few minutes on a wire rack then enjoy warm. \u003C\/li\u003E\n\u003C\/ol\u003ENotes: You can dust the madeleines with a mix of icing sugar and some \u003Cem\u003Espekulatius\u003C\/em\u003E spice. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Spekulatius Spice Madeleines-0087 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407110776\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0087 by Meeta K. Wolff\" src=\"http:\/\/farm6.staticflickr.com\/5501\/11407110776_e8cbee79f2_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EHave yourself a grand Holiday! Spread your love, kindness and joy as special gifts with your loved and cherished ones. Let them lean on you and open up to them, allowing the Light to enter – we all need to heal a little!\u003C\/p\u003E\u003Cp\u003EIf you are still looking for more Christmas surprises check out the \u003Ca href=\"http:\/\/issuu.com\/foodiecrush\/docs\/foodiecrush_magazine_holiday_2013?e=3197056%2F5964204\"\u003EHoliday Edition of FoodieCrush Magazine\u003C\/a\u003E it is jammed packed with festive ideas from Foodies around the globe. In the feature \u003Cb\u003E\"Around the World in 6 Desserts\"\u003C\/b\u003E you'll find traditional holiday sweets shared by lovely fellow food bloggers in Serbia, Croatia, Poland, Mexico, South USA and Germany. That's where you're treated to my favorite German Christmas treat and I tell you a little about Christmas at our place. Read all about it!\u003Cbr \/\u003E\nYou'll also find a great list shared by food bloggers: \u003Ca href=\"http:\/\/blog.spicepanda.com\/favorite-winter-holiday-food-bloggers\/\"\u003E\u003Cb\u003E43 \"Must Eat\" Foods For The Holidays Shared By Your Favorite Bloggers\u003C\/b\u003E\u003C\/a\u003E Over on Tony Rulli's blog. Some great ideas there! Lastly if you are still looking for ideas do not miss out on my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Thanksgiving%2FChristmas%20Recipes\"\u003E\u003Cb\u003EChristmas recipes\u003C\/b\u003E\u003C\/a\u003E: you'll find everything from Beef Wellington and apple glazed duck breasts to a luscious chocolate Buch de Noel, desserts, cookies and Christmas cakes. \u003C\/p\u003E\u003Cp\u003EWishing you a safe and positive start to 2014. I am taking a break for the rest of the year and I certainly hope you have enjoyed my sweet and savory posts throughout the year. I’ll be back in the new year, with a fresh start and a clean slate – doesn’t that sound awesome? See you all then … same place … \u003C\/p\u003E\u003Cp\u003E\u003Cfont color=\"#ffc000\" size=\"4\"\u003EMerry Christmas and a Happy New Year!\u003C\/font\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Christmas treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhv0Qm4hgBd5ZfAe9Tc9e-BZDY8aIEcfiMBIynhoWMc-e9IN_8SC5c8uhreMQRijvsM7b13UO1hevZOkhTe12LIkfN3FgE5Palni56kB3DpuZGl3t2fXByj21M9YvBU8xeyjPjptQ\/s1600-h\/AdvocaatCream-0033-WM_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"AdvocaatCream-0033-WM_thumb\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"AdvocaatCream-0033-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgz5t44R_HOEpd67V43RUTwWCeWC-7KvQ49thpbZaRMsEiDqsZ3UoYb7nWCKU6W0XCnnI9oki2ksaQZ8pFjqnyPaQZDG4PS4M8GaE9USL-HN84bjfbXuCr4UZ6penZwpGfzj-UN9w\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgr6mh82UPJL4Xq_mFuBhNJEHvPYy20Q2SJaswbMFgEggXJnDovjlNAn6qcE5TBv_u3mbZHQPQqI4Mn1xdx-NWEn1JFTEJ8yZmWbMfuJzT2erAu9ftrVmEZYbtJUWNUSDHxeihOZA\/s1600-h\/LebkuchenMacs03framed2%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"LebkuchenMacs03framed2\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"LebkuchenMacs03framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi-bZU8-h6uGCVTsfxjln6VZ-FzvNQCwjHCGalu7QK2i1Rf7OQvpmUdyq51Pe_4DoQCnCTbuhTD5u5mWEZoHtv2AyL1_6FpOl-utQFBxuOPd_FBxmZzzhSiDH7GNfBmgyWTxdSY0g\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEBAAO8ud8FFkWu8D4PDF-COmDJT6NoICFFMDxVHf2so-TY2iC5ATnOENzHrS3Sw_rijQlKIx186Hv60MbHalZ6x64WXhtdEIaKj0R255qHTd4n7VrB6SS0QcoJ4hy1QafbB0FEQ\/s1600-h\/FrenchYuleLog01framed2%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"FrenchYuleLog01framed2\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"FrenchYuleLog01framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_7iRbcn-FURRXd2GctvZ7Q1td-VL7cpwnFJwqKi0TSf3i3_JRmpmG6dCMZTKejXcONzpuUvSH0kN_Gdy5avdiEXmLBdjG7xxXzkWwBJHM7PCAcfz6yvxliT0D4zgdH2OJ36-9hQ\/?imgmax=800\" width=\"162\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html\" target=\"_blank\"\u003ESpiced Advocaat Custard\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/12\/christmas-time-lebkuchen-spice-macarons.html\" target=\"_blank\"\u003ELebkuchen Spice Macarons with Quince Jam and Candied Ginger\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/daring-bakers-chocolate-coconut-french.html\" target=\"_blank\"\u003EChocolate \u0026amp; Coconut French Yule Log\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3990223448722516104\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/12\/SpekulatiusSpicedMadeleines.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3990223448722516104"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3990223448722516104"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/12\/SpekulatiusSpicedMadeleines.html","title":"Christmas: Spekulatius Spiced Madeleines"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgz5t44R_HOEpd67V43RUTwWCeWC-7KvQ49thpbZaRMsEiDqsZ3UoYb7nWCKU6W0XCnnI9oki2ksaQZ8pFjqnyPaQZDG4PS4M8GaE9USL-HN84bjfbXuCr4UZ6penZwpGfzj-UN9w\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3807698914721858635"},"published":{"$t":"2013-11-20T08:57:00.000+01:00"},"updated":{"$t":"2013-11-20T08:57:35.318+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Pear and Cranberry Crumble with Raw Honey \u0026amp; Ginger"},"content":{"type":"html","$t":"\u003Ca title=\"Pear Cranberry Crumble by Meeta K. Wolff-0010 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/10911399963\/\"\u003E\u003Cimg alt=\"Pear Cranberry Crumble by Meeta K. Wolff-0010\" src=\"http:\/\/farm8.staticflickr.com\/7454\/10911399963_6c739ceca2_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EIn need of some comfort and warmth. As the temperatures drop I am craving an inner warmth and a soothing comfort. They say it’s going to snow this week. I am frantically rubbing the sparkly rhinestone sandals I bought in Dubai hoping that we’ll have a miraculous burst of summer. Damn the snow! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ENovember is such a dreary month with the days dragging on in 50 shades of grey, without it being anywhere near hot and steamy. Instead, the dark soupy mornings turn into darker dank misty afternoons and the lackluster takes control. \u003C\/p\u003E\u003Cp\u003EWhat is November anyway? It seems to be such a useless month – not really Fall and not really Winter. A month with an identity crisis? When it comes to dressing right, I seem to always make the wrong choices in November. I am either dressed too warmly, slowly sweltering under the stockings, vests, scarves and sweaters, or too lightly, shivering without those stockings. vests, scarves and sweaters. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pears-by Meeta K. Wolff-0048 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/10911129176\/\"\u003E\u003Cimg alt=\"Pears-by Meeta K. Wolff-0048\" src=\"http:\/\/farm6.staticflickr.com\/5536\/10911129176_e5906a1174_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAt least the colors at the markets and grocery stores are more vibrant and offer a variety of gratifying selection on fruit and vegetables. Although, I am still seeing raspberries and strawberries on some of the shelves (!), this time of year it was the luscious pears and the tart ruby red cranberries that got my undivided attention. \u003C\/p\u003E\u003Cp\u003EI’ve been craving an enticing, fruity crumble for a few days but the days just seem to get shorter with an agenda of tasks and lists that get longer and longer. Baking was taking a back seat and I needed to break free. At the market I decided to put a few of the pears and cranberries in my shopper. \u003C\/p\u003E\u003Cp\u003EFor a day or two the pears looked sumptuously at me from the wooden bowl in the fridge. On day 3 I sorted and threw away some of the softer cranberries from the container and on day 4 I ate a pear. With only 2 left and the cranberries not really getting much better, I decided it was time to crumble.\u0026#160; \u003Cbr \/\u003E\n\u0026#160;\u003Ca title=\"Pear Cranberry Crumble by Meeta K. Wolff 0008 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/10911399873\/\"\u003E\u003Cimg alt=\"Pear Cranberry Crumble by Meeta K. Wolff 0008\" src=\"http:\/\/farm3.staticflickr.com\/2807\/10911399873_10ebc5c030_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E \u003Ca title=\"Pear Cranberry Crumble by Meeta K. Wolff 003 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/10911234134\/\"\u003E\u003Cimg alt=\"Pear Cranberry Crumble by Meeta K. Wolff 003\" src=\"http:\/\/farm8.staticflickr.com\/7460\/10911234134_1f2570a0eb_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI have never needed to force myself to get busy in the kitchen, baking or cooking. I love my time in the kitchen. I’ve just been putting off spending too much time there in favor of spending more time completing some task or chasing some to do or tacking some chaos or putting out some fire … or other. \u003C\/p\u003E\u003Cp\u003EI had some fabulous ideas for this crumble. The thick sweet \u003Ca href=\"http:\/\/www.balqees.com\/\"\u003EBalquees Raw Honey\u003C\/a\u003E from our \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/11\/DubaiWorkshop2013.html\"\u003EDubai Workshop sponsors\u003C\/a\u003E were the perfect addition. My selection fell on their fusion Raw Honey \u0026amp; Ginger which would pair perfectly with the pear and cranberry. \u003C\/p\u003E\u003Cp\u003EOften it needs just one push or jerk to get the ball rolling …. \u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Pear and Cranberry Crumble with Raw Honey and Ginger \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/pear-and-cranbery-crumble-with-raw-honey-and-ginger\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Pear Cranberry Crumble by Meeta K. Wolff 003 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/10911234134\/\"\u003E\u003Cimg alt=\"Pear Cranberry Crumble by Meeta K. Wolff 003\" src=\"http:\/\/farm8.staticflickr.com\/7460\/10911234134_1f2570a0eb_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan title=\"PT30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E60 minutes        \u003Cbr \/\u003E\n\u003C\/span\u003EServes: \u003Cspan class=\"yield\"\u003E6\u003C\/span\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003EFor the fruit filling \u003C\/i\u003E\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E250g fresh cranberries \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 pears, quartered then sliced \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 tablespoons raw honey \u0026amp; ginger (for example from \u003Ca href=\"http:\/\/www.balqees.com\/\"\u003EBalquees Raw Honey\u003C\/a\u003E) alternatively acacia honey and a small piece of ginger finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E½ teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\"\u003ECinnamon\u003C\/a\u003E \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the topping \u003C\/i\u003E    \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E120g spelt flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g spelt flakes \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E85g cold butter, cubes \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E85g muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E85g pecans, roughly chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPinch of fleur de sel \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPre-heat oven to 180 degrees C. Lightly butter 6 individual ramekin bowls. \u003C\/li\u003E\n\u003Cli\u003EMake the topping first by putting all the ingredients into a large bowl and using your fingertips rub the butter into the dry ingredients to form a few small chunks of mixture very resembling coarse breadcrumbs. Place this mixture in the freezer while you prepare the fruit. \u003C\/li\u003E\n\u003Cli\u003EIn a separate bowl place all the ingredients for the fruit filling and stir well so that all the fruit is nicely coated with the honey. Spoon the mixture into the ramekin forms. \u003C\/li\u003E\n\u003Cli\u003ETake the crumble topping from the freezer and with your fingertips sprinkle the topping over the forms. Bake in the oven for 20 minutes or until the tops are golden and the fruit is hot and bubbling. \u003C\/li\u003E\n\u003Cli\u003EServe warm with scoops of vanilla ice cream or thick vanilla sauce. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003ENotes:\u003C\/b\u003E       \u003Cbr \/\u003E\n• Powerhouse c\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/who-likes-cranberries-ginger-chutney_06.html#cranberries\"\u003Eranberries\u003C\/a\u003E       \u003Cbr \/\u003E\n• \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/12\/in-nutshell-nutology.html#pecans\"\u003EPecans\u003C\/a\u003E are good for you       \u003Cbr \/\u003E\n• More food highlights in my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Food%20Guide\"\u003EFood Guide\u003C\/a\u003E \u003C\/p\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Pear Cranberry Crumble by Meeta K. Wolff-0011 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/10911092435\/\"\u003E\u003Cimg alt=\"Pear Cranberry Crumble by Meeta K. Wolff-0011\" src=\"http:\/\/farm3.staticflickr.com\/2820\/10911092435_0d0fd4a069_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EI love having a slightly thicker crumbly topping, crunchy and nutty. I often use spelt or buckwheat flour for the crumbles for the earthy and nutty flavors. The sweetness and tangy fruit does a fantastic job of balancing the tastes. Cooking the fruit at a medium temperature allows for the aromas to unfold gently, releasing the juices slowly and caramelizing them to perfection. \u003C\/p\u003E\u003Cp\u003EI’ve made an ambitious list of all the ideas I have for some great recipes – stews, meats, cakes, desserts. The weekend will have me back in my comforting environment and I am looking forward to winding down. How do you break the rut of the routine and get back doing what you enjoy?\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ECrumbles, Cobblers \u0026 Clafoutis from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLVZjSvJ5Uhmcotle7IuOeHUBDqWEkQq9dej3hC1f4Ga-3hyphenhyphenmfPhaBP-2k3S762XfvZ31lijm8xqyqfHXrI4fJnpfDYKTiRJovA3d1ypSeFRKkbgDR1ienfgey5-SA8kHIl9iR5Q\/?imgmax=160\" imageanchor=\"1\" \u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLVZjSvJ5Uhmcotle7IuOeHUBDqWEkQq9dej3hC1f4Ga-3hyphenhyphenmfPhaBP-2k3S762XfvZ31lijm8xqyqfHXrI4fJnpfDYKTiRJovA3d1ypSeFRKkbgDR1ienfgey5-SA8kHIl9iR5Q\/?imgmax=160\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsxQyWYQ-Kb-mn7A2EnFZl2xcYnnsXvnchQk0989QnKlfhSSC-OMjJSnr6ncOkY3QgappVPxk2y1N0DE-7WDJdU4lSbGbX_adIarQy6-qToYqjg39sFiz3CVr4rtvRwoghGFnLug\/?imgmax=160\" imageanchor=\"1\" \u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsxQyWYQ-Kb-mn7A2EnFZl2xcYnnsXvnchQk0989QnKlfhSSC-OMjJSnr6ncOkY3QgappVPxk2y1N0DE-7WDJdU4lSbGbX_adIarQy6-qToYqjg39sFiz3CVr4rtvRwoghGFnLug\/?imgmax=160\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwjySQEJ4EPTdAScxzZOTrgq9SZ8rRsvG4ynRsgvT8JOBtqkRCwaXmnOZvO1A7_9HMP6LULX_JKb4WHkzF7PVLx5BwupBsLLpYBtIQiniH9Gax6hTCC46pggm6XpNDQgn6Hftarg\/?imgmax=160\" imageanchor=\"1\" \u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwjySQEJ4EPTdAScxzZOTrgq9SZ8rRsvG4ynRsgvT8JOBtqkRCwaXmnOZvO1A7_9HMP6LULX_JKb4WHkzF7PVLx5BwupBsLLpYBtIQiniH9Gax6hTCC46pggm6XpNDQgn6Hftarg\/?imgmax=160\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/honeyed-ginger-plum-crumble.html\"\u003ECrumble - Honeyed Ginger Plum\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/dark-chocolate-cherry-and-tahini.html\"\u003EClafoutis - Dark Chocolate Cherry and Tahini\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/08\/berry-peach-cobbler-with-lemon-and.html\"\u003ECobbler - Berry Peach with a Lemon and Vanilla Crust\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3807698914721858635\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/11\/PearCranberryCrumble.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3807698914721858635"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3807698914721858635"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/11\/PearCranberryCrumble.html","title":"Pear and Cranberry Crumble with Raw Honey \u0026amp; Ginger"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1602437385233679480"},"published":{"$t":"2013-09-25T11:43:00.000+02:00"},"updated":{"$t":"2013-09-25T11:43:33.358+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"}],"title":{"type":"text","$t":"Cherry and Roasted Almond Marzipan Tart"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9900854743\/\" title=\"Cherry Roasted Almond Marzipan (0047) by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Cherry Roasted Almond Marzipan (0047) by Meeta K. Wolff\" height=\"915\" src=\"http:\/\/farm8.staticflickr.com\/7378\/9900854743_2ed3da8ae9_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\nIt feels as if my head has been in a big fuzzy bubble over the past few months. Seriously! Moving on auto-pilot, hardly registering many of the good things happening around me, was extremely alienated to me. I like laughing and being happy. It’s me … from head to toe. My energy keeps me buzzing and alive, something I have not been feeling very much of lately. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n“Well,” I said to myself, “if you do not like the way things are going …. change the course you are on!”\u003Cbr \/\u003E\n\u0026nbsp; \u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003ESo I did! And normality is slowly coming back again. I can feel how my head is beginning to clear up again and the lackluster days are beginning to look vivid and bright … just the way I like my days. It’s time to reinvent and move forward - my motto for the next months for sure. Months that will be moving in fast forward, months I plan to take in with every happy pore.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9900917346\/\" title=\"Cherry2012 (0316) by Meeta K. WOlff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Cherry2012 (0316) by Meeta K. WOlff\" height=\"915\" src=\"http:\/\/farm8.staticflickr.com\/7437\/9900917346_a2b3ae931d_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy suitcase is packed, presentations prepared, camera ready to click as I head out to \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/04\/AmsterdamWorkshopAnnouncement.html\"\u003EAmsterdam for the next food photography and styling workshop\u003C\/a\u003E with \u003Ca href=\"http:\/\/junglefrog-cooking.com\/\"\u003ESimone\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/\"\u003ESandy\u003C\/a\u003E. I cannot wait to meet a new group participants and catch up with a few old ones from previous workshops. Most of all I am looking forward to being in my element and doing what I totally love. We have an intensive and creative 2 days planned highlighted with a fantastic trip to the Amsterdam Farmer’s Market on Saturday. I’ve just finished writing up the assignment for the participants and they are going to have a challenging but fun time doing this. Sandy and I will be road tripping in style tomorrow morning with a basket full of provisions packed and plenty of gossip to accompany us for 6 hours. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9900857663\/\" title=\"Cherry Roasted Almond Marzipan (0036) by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Cherry Roasted Almond Marzipan (0036) by Meeta K. Wolff\" height=\"915\" src=\"http:\/\/farm3.staticflickr.com\/2853\/9900857663_24e6a7f91e_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9900747186\/\" title=\"Cherry Roasted Almond Marzipan (0055) by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Cherry Roasted Almond Marzipan (0055) by Meeta K. Wolff\" height=\"915\" src=\"http:\/\/farm3.staticflickr.com\/2870\/9900747186_6569b13fc1_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhile I am away I will leave you something lusciously divine to keep you company. My gorgeous cherry and roasted marzipan tart made with a quark-based crust. \u003Cbr \/\u003E\nHave I eating out of my hands yet?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the roasted almond marzipan simply follow the \u003Ca href=\"http:\/\/www.wikihow.com\/Make-Marzipan\"\u003Euncooked version here\u003C\/a\u003E only roasting the almonds on a baking tray in the oven until nicely toasted then grind. This is a step you do not want to miss as it makes all the difference in this recipe. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"hrecipe\" style=\"background-color: #fbfaf7; border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-top: #ff9900 1px dotted; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px;\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Cherry and Roasted Almond Marzipan Tart\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003E\u003Cbr \/\u003E\n\u003C\/strong\u003E\u003C\/span\u003E \u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cherry-and-roasted-almond-marzipan-tart\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9900854743\/\" title=\"Cherry Roasted Almond Marzipan (0047) by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Cherry Roasted Almond Marzipan (0047) by Meeta K. Wolff\" height=\"240\" src=\"http:\/\/farm8.staticflickr.com\/7378\/9900854743_2ed3da8ae9_m.jpg\" width=\"160\" \/\u003E\u003C\/a\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Cspan class=\"preptime\"\u003E35 minutes\u003Cspan class=\"value-title\" title=\"PT35M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour 10 minutes\u003Cspan class=\"value-title\" title=\"PT1H10M\"\u003E\u003C\/span\u003E\u003C\/span\u003E      \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E6-8\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan class=\"yield\"\u003E\u003Cbr \/\u003E\n\u003C\/span\u003E \u003Cstrong\u003EIngredients\u003C\/strong\u003E:\u003Cbr \/\u003E\n\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E150g quark (\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/quark-recipe.html\"\u003ERecipe for homemade quark\u003C\/a\u003E)\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E6 tablespoons oilr \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 eggs, separated \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 egg whites \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E75g + 100g sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EA pinch of salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E300g all-purpose flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoons baking soda \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E400g roasted almond marzipan, coarsely grated \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E900g cherries \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EIcing sugar for dusting \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E      \u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EPreheat oven to 190 degrees C. Butter a 38 cm (diameter) tart form. \u003C\/li\u003E\n\u003Cli\u003EFor the tart crust mix together quark, oil and the 2 egg yolks. In a separate bowl mix the 75g sugar, salt, flour, and baking soda, then mix the dry ingredients with the quark mixture using the kneading hooks of your electric mixer. Finally scrape the dough out onto a clean countertop then give it a good knead with your hands until the dough is smooth and silky. \u003C\/li\u003E\n\u003Cli\u003EWith a rolling pin roll out the dough and line the tart form with it. \u003C\/li\u003E\n\u003Cli\u003ETo make the marzipan filling, whisk the marzipan with the 100g sugar and the 4 egg whites with electric beaters until smooth. \u003C\/li\u003E\n\u003Cli\u003ESpread the marzipan cream onto the tart crust. Arrange the cherries on the filling, gently pushing the cherries into the cream. Flip any extra dough over the cherries and cream. \u003C\/li\u003E\n\u003Cli\u003EBake the tart in the oven for approx. 30-35 minutes. Remove from oven and allow to cool completely. Dust with icing sugar and serve. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9900709475\/\" title=\"Cherry Roasted Almond Marzipan (0049) by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Cherry Roasted Almond Marzipan (0049) by Meeta K. Wolff\" height=\"915\" src=\"http:\/\/farm4.staticflickr.com\/3702\/9900709475_4d69635f41_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E     \u003Cbr \/\u003E\nCut yourself a big slice of this cake, sit back and enjoy the beautiful moments around you … they move too quickly. For those who are suffering with fuzzy heads and are feeling dull … take a step to change the path. Sometimes a little detour can bring you back on track. I am taking that detour now … \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you were not able to make it to one of the workshops this year maybe I can interest you in my interactive courses at the school of photography and multimedia\u003Ca href=\"http:\/\/www.thecompellingimage.com\/\"\u003E The Compelling Image\u003C\/a\u003E (TCI). The courses are very flexible and do not have a specific set time. The lessons are all uploaded and once students have gone through it they then move on to the exercises and assignments at their own pace. My first students are already reviewing assignment one and getting ready to complete the exercises. \u003Cbr \/\u003E\nStudents have 10 days to complete and upload that week's assignment, during this time I am available each step of the way to encourage student interaction and guide them throughout each lesson and assignment over the entire period of the course. The reason I love the way the courses on TCI work is because it is flexible without imposing strict time restraints and really fits into people’s busy routines. More information and details to the course and further dates can be found at\u003Ca href=\"http:\/\/www.thecompellingimage.com\/courses\/84-food-photography-starting-out\"\u003E my TCI course plan.\u003C\/a\u003E To learn more about TCI and how the courses run please read through the\u003Ca href=\"http:\/\/www.thecompellingimage.com\/pages\/about\"\u003E important guidelines\u003C\/a\u003E.\u003Cbr \/\u003E\nEnrolments are running for the next courses and you can sign up \u003Ca href=\"http:\/\/www.thecompellingimage.com\/courses\/84-food-photography-starting-out\"\u003Ehere\u003C\/a\u003E. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEnjoy a sweet and fruity weekend. I’ll see you next week!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003EYou might like these tart ideas from WFLH:\u003C\/strong\u003E   \u003Ctable style=\"width: 403px\" cellspacing=\"2\" cellpadding=\"2\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjyx6qq7A0Ij_jm2uwtxUCoVs0trieci17UZ4z3WpbaUKZNA-c4jHfPrH8T-5ayOdT0MIlfoofgEn-hERVrFQUPEDd5DLX1Bqyrbxq-nllo-8DjNocb4ShPw-ev6JHhNMFGoQWVig\/s1600-h\/ApricotFranfipaneTar_0053WM_thumb_thumb%25255B1%25255D%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"ApricotFranfipaneTar_0053WM_thumb_thumb[1]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"ApricotFranfipaneTar_0053WM_thumb_thumb[1]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivjXWOglrjZWqWRVQiJCZMXmLJhnKT4KO1Vlv-MSe-n5qghl71ygI6hJ4hgGxysK4yg3kXiSxkoHDedGZU6LdXPoczB07wrDUFm9mkDx1bu2kmtLf6EIkbYnXLr3cjKdRIJNiekw\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9Ocbu94YwOMQgahc6CP9HE32PPKUIvIgzYMnRVF_hplmOW2b9RqqfBP_YWfskSmvtmMQPMKnZ59E8_gwTJct2xnCzpkls_RRdpOC4zuVY2Lb1WtYUOtpcE0jD0nnRk2-YRDiNgg\/s1600-h\/ChocCaramelTart18_thumb%25255B1%25255D%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"ChocCaramelTart18_thumb[1]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"ChocCaramelTart18_thumb[1]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEho833yUnu9R-E0a_brawQIAqknq6yOFWsHQXBvS14dn0P8P5sbGwU9GfIXFbeP0BKP3-D158Szw5nkB874TdxRZ4z89GRO59tIP26fzhY4ah5DYlh3lcfSHZE9xkvIySIlNmFPWg\/?imgmax=800\" width=\"166\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2TKzBU2ByYAPmYculO2FHilya5awbfBoqb_Pe6iIKA_hjtKi2qkJGaW5_gT2B4k_WNcEtFVDQAjQ7bYPwego8f6tk2Kho9z2l0kvaCc70n3m_G9lqFVJjHLWOpP4_-rqXiwVEaQ\/s1600-h\/Peach%252520Goats%252520Cheese%252520Tart%25252001%252520framed%25255B2%25255D_thumb%25255B1%25255D%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"Peach Goats Cheese Tart 01 framed[2]_thumb[1]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"Peach Goats Cheese Tart 01 framed[2]_thumb[1]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2XAgBTxL87_hQnxdbokwP7z8J_fM836yFaKJfUG8aL61UxajjsmfmKLVM1GEygQ8NTb6dPQshOA7QF7G3zgEnlTPz21CWLXAzrKO9z9g34w3V0HeMm2seoERGLn0LPJkO-yi6Uw\/?imgmax=800\" width=\"162\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/apricot-and-pistachio-frangipane-tart.html\"\u003EApricot and Pistachio Frangipane Tart\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/choclate-and-caramel-tart-sweetest.html\"\u003EChocolate Caramel Tart\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/minty-peach-cardamom-goat-cheese-tart.html\"\u003EMinty Peach \u0026amp; Cardamom Goat Cheese Tart\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1602437385233679480\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/09\/CherryMarzipanTart.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1602437385233679480"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1602437385233679480"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/09\/CherryMarzipanTart.html","title":"Cherry and Roasted Almond Marzipan Tart"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivjXWOglrjZWqWRVQiJCZMXmLJhnKT4KO1Vlv-MSe-n5qghl71ygI6hJ4hgGxysK4yg3kXiSxkoHDedGZU6LdXPoczB07wrDUFm9mkDx1bu2kmtLf6EIkbYnXLr3cjKdRIJNiekw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6276055909083936861"},"published":{"$t":"2013-09-19T19:54:00.000+02:00"},"updated":{"$t":"2013-09-20T08:43:09.298+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"}],"title":{"type":"text","$t":"Coconut Panna Cotta with Passionfruit and Mangoes"},"content":{"type":"html","$t":"\u003Ca title=\"CoconutPannaCotta-(0059) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9610616896\/\"\u003E\u003Cimg alt=\"CoconutPannaCotta-(0059) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7389\/9610616896_942721d406_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EI was washed over with a variety of such powerful feelings I had never experienced before. It was more than overwhelming. Predominantly there was a feeling of an incredibly strong love, it was so strong that my heart ached. But there was also fear, of the unknown, of failing and of making mistakes. Then a wild excitement of a new era in my life. As he opened his big black eyes for the first time, looking up at me with an intensity that sent goosebumps down my spine, I was hooked like a chocoholic to his slab of dark chocolate!\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003EHis arrival was a bit of a surprise, choosing to make his grand appearance 4 weeks too early. Although I had expected him for a long time and preparing with minute care that everything would be perfect, I was not ready for it. Now that he was here, I was relieved. Overwhelmed but … relieved. I’d waited long enough. I remember the several occasions I would close my eyes tightly and with all my imaginative force try to imagine what he would look like. Sketching his features out on the canvas of my mind I wondered if he would have big dark eyes or blue eyes, would his hair be black or blond. All that guesswork had an end now. He was the most beautiful baby I had ever seen. But then … I was biased. I was after all his mother!   \u003Cp\u003E\u003Ca title=\"CoconutPannaCotta (0013) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9607427863\/\"\u003E\u003Cimg alt=\"CoconutPannaCotta (0013) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7322\/9607427863_de82284e95_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI remember the day Soeren was put in my arms for the very first time as if it was just a moment ago. And it was … wasn’t it? Then how come we’ve only recently celebrated his 11th birthday? How did that helpless, defenseless and totally dependent tiny bundle of life grow to be this tall, creative, smart, independent character with a strong personality? And more to the point ... why was this growing process happening so quickly? As I poured the batter of the cake into the tin I was once again washed over with a mixture of feelings. \u003Ca title=\"CoconutPannaCotta-(0066) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9610590806\/\"\u003E\u003Cimg alt=\"CoconutPannaCotta-(0066) by Meeta K. Wolff\" src=\"http:\/\/farm6.staticflickr.com\/5490\/9610590806_0b6818e5f2_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWe arrived back from Thailand two weeks ago and before we could even wrap our heads around our experience there, Tom and I were frantically wrapping presents and making the final plans for Soeren’s birthday. I remember each birthday and I have a collage of his face in my memory as he blows out the candles: 1, 2, 3, 4, 5 .... 11! School started again and … yes now there is a pride he carries of a 6th Grader. I am still stuck in Kindergarten … and the first day I turned him over to his teacher!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"CoconutPannaCotta (0058) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9610631540\/\"\u003E\u003Cimg alt=\"CoconutPannaCotta (0058) by Meeta K. Wolff\" src=\"http:\/\/farm6.staticflickr.com\/5333\/9610631540_b5a2b073ed_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAs if this was not enough to fill my time, thoughts and energy, I took a daring leap last week and a small step towards working for myself. It still sounds funny in my ears and it kind of makes me queasy with nervousness but it was time for a change … maybe to make way for new chances. I reduced my university job to 50% to make time for more creative work and room for the projects I have always wanted to realize. I am sure I’ll make my share of mistakes but if there is anything I have learnt from the past few months is that the experience makes me stronger. So time to reinvent, to move forward and time to focus on inspiring projects.\u003C\/p\u003E\u003Cp\u003ELike my new instructing job at the interactive school of photography and multimedia\u003Ca href=\"http:\/\/www.thecompellingimage.com\/\"\u003E The Compelling Image\u003C\/a\u003E (TCI). The first course started this week and we are underway and in the middle of lesson one. The courses are very flexible and do not have a specific set time. The lessons are all uploaded and once students have gone through it they then move on to the exercises and assignments at their own pace. A new lesson and its assignment appears in the Student Area each Monday and students have 10 days to complete and upload that week's assignment. During this time I am available each step of the way to encourage student interaction and guide them throughout each lesson and assignment over the entire period of the course. The reason I love the way the courses on TCI work is because it is flexible without imposing strict time restraints and really fits into people’s busy routines. More information and details to the course and further dates can be found at\u003Ca href=\"http:\/\/www.thecompellingimage.com\/courses\/84-food-photography-starting-out\"\u003E my TCI course plan.\u003C\/a\u003E To learn more about TCI and how the courses run please read through the\u003Ca href=\"http:\/\/www.thecompellingimage.com\/pages\/about\"\u003E important guidelines\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003EVery much looking forward to seeing you in class soon!\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca title=\"CoconutPannaCotta (0031) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9607418279\/\"\u003E\u003Cimg alt=\"CoconutPannaCotta (0031) by Meeta K. Wolff\" src=\"http:\/\/farm6.staticflickr.com\/5537\/9607418279_fe29b9bbb4_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ELike my upcoming workshops in Amsterdam and Dubai. I am so looking forward to heading towards Amsterdam next week together with \u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/\"\u003ESandy \u003C\/a\u003Eto meet up with \u003Ca href=\"http:\/\/simoneskitchen.net\/\"\u003ESimone \u003C\/a\u003Eand welcome participants from all across Europe. Just a couple of weeks and as always there is a mix of nervous excitement and anticipation. We’ve arranged a rocking 2 days which will also include a fantastic trip to the Amsterdam Market. In October I will be off to Dubai again, this time for 3 weeks. It’s going to be an absolutely packed 3 weeks, with an awesome family event and reunion, my annual magnificent workshop with the lovely \u003Ca href=\"http:\/\/mycustardpie.com\/\"\u003ESally\u003C\/a\u003E and this time I will be busy working on another project that I started a few weeks ago together with the amazing \u003Ca href=\"http:\/\/www.dimasharif.com\/\"\u003EDima Sharif\u003C\/a\u003E. I’ve been busy shooting for her cookbook over the past few weeks and we plan to continue the shooting on location in Dubai. I’ll reveal more about this in my post next week. \u003C\/p\u003E\u003Cp\u003EWish me luck! \u003C\/p\u003E\u003Cp\u003EWe’ve been craving the flavors from our magnificent trip to Thailand. The memories of soft, sublime tastes of a young coconut, tart and aromatic passionfruits and succulent and so sweet mangoes have been playing their luscious symphonies on our tastebuds. I decided to combine all three in a simple panna cotta dessert doing what I love in the kitchen - fusing flavors from one continent into dishes of another. So grab yourself a large spoon and one of these gorgeous bowls filled with incredible and explosive flavors. \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Coconut Panna Cotta with Passionfruit and Mangoes\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/coconut-panna-cotta-with-passionfruit-and-mangoes\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"CoconutPannaCotta (0063) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9610600940\/\"\u003E\u003Cimg alt=\"CoconutPannaCotta (0063) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7403\/9610600940_0f57cd60b0_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E20 minutes\u003Cspan title=\"PT20M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E4 hours 20 minutes\u003Cspan title=\"PT4H20M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E Includes time in refrigerator for setting       \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E4\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E1 vanilla bean, seeds scraped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E40 g sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 sheets gelatin, soaked in cold water for 5 minutes \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100ml almond milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E400ml coconut milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 lime. zest and juice \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 passionfruits \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 mango, peeled and cubed \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E5 tablespoons maple syrup \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ELemon basil leaves (optional), coarsely chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a saucepan over a medium-low heat allow the sugar to caramelize to a light golden color. Add the coconut and almond milk milk to the caramel. Drain and squeeze any excess water from the gelatine sheets and dissolve in a few tablespoons of the liquid. Pour back into the pan. Allow the mixture to cook for approx 3-4 minutes. Remove from heat \u003C\/li\u003E\n\u003Cli\u003EOnce the liquid has cooled slightly stir in the lime zest and juice, then divide into 4 individual dessert or ramekin bowls. Allow the panna cotta to set for at least 4 hours in the fridge. \u003C\/li\u003E\n\u003Cli\u003ESpoon out the passionfruit into a saucepan and together with the maple syrup cook for a minute or two. Allow to cool. \u003C\/li\u003E\n\u003Cli\u003ERemove panna cottas from the refrigerator and before serving top with the passionfruit sauce and fresh mango cubes. Sprinkle with the lemon basil, if using. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"CoconutPannaCotta (0063) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/9610600940\/\"\u003E\u003Cimg alt=\"CoconutPannaCotta (0063) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7403\/9610600940_0f57cd60b0_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EIf you are eying these lovely bowls and dessert stand I do not blame you at all … aren’t they just gorgeous. The lovely \u003Ca href=\"https:\/\/www.facebook.com\/MiaBlancheKeramik?fref=ts\" target=\"_blank\"\u003EMia of Mia Blanche Keramik\u003C\/a\u003E sent me a few samples a while back and I have been gushing about them ever since. She’s got a lovely collection of sensational delicate porcelain. They are all handmade and the beauty in these is that each piece looks slightly different making each one unique.. She told me she has a shop in Stockholm, where Tom picked up the package she carefully packed … with a lot of bubble wrap ;o) Thanks Mia! Take a look at her wonderful \u003Ca href=\"http:\/\/miablanchekeramik.tictail.com\/\" target=\"_blank\"\u003Ewebsite\u003C\/a\u003E she delivers across Europe! \u003C\/p\u003E\u003Cp\u003EHope you have an awesome weekend and I’ll see you next week week with something sweet or something savory! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Panna Cotta ideas\u0026#160; from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhn779OkgVaBhLX9Xepw2Z9VqZhOhei7rshnIdfuoR2ucDFuWq5ltdSui6XaaMDb6yNMUpsn8G1a-Fg3-wevn8ipYxbo50ZP4E9QnF3wv7DuqzR3bpPzpJB2MUTfLZMSLRKKHpdfw\/s1600-h\/BrunostPannaCotta_0021-WM%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"BrunostPannaCotta_0021-WM[2]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"BrunostPannaCotta_0021-WM[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWu5TkZ5oaxwrRs3qzlrcKtB-ziEYkapFQhpgVB04ZV2VkOkZBlUmCiYok7bKB9VtGz8fDQ8BTmddU0j7G79cKt2yQcyvrt4nFtvJ_mK9MK7hPknfLJrVvyjxZnbWjZNfR0AEuxw\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQ8fIUGhQm31A86wjM-DKtQ085jxmKOgnHQCJzEs5bk53ojaDgmZoGYpdWaeYWP_HhRDEA_3SZfFuf7o1_l9a2FXlffwxJkycnMjpbgxNtu4Tmgc3HbRRm9A0yU9h2Yi1-v32FPg\/s1600-h\/7287914148_d4b129d844_b%25255B6%25255D.jpg\"\u003E\u003Cimg title=\"7287914148_d4b129d844_b\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"7287914148_d4b129d844_b\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhNzEL-yfHV7y0jRWTpLXmCrqRu72AG_5GuOLi8tsChyphenhypheniMdgcreXtTJeWFGXtfwfP3Bu-BthykZz5YoBkuRqLnBaPqHcecxADz4QBkJCZiON8Fq2Q2SGloRLuzGozHyd-8qPNK0Zg\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg59sT8WcK2_0D-NuC4lfdLoNBJWiblqWeJrUB9OuXCm56EIq1zzM1ZKgcDfF5uPZtL8Gly430_X9pJDT2lhXQlnsRxuWsFERvDQIkpnc2_PrdMxJV_BGePIC5ZIYQwkll3fhc98A\/s1600-h\/QuarkPannaCotta%252520%25252B%252520Cranberry%252520Copmote01framed%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"QuarkPannaCotta   Cranberry Copmote01framed[2]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"QuarkPannaCotta   Cranberry Copmote01framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRLnxm2G_D_HpVyasRxa5k6LgWU2G-75YCHLIEgmr60-mRdcf0d7Nn80r13c-CxD8KXR4YZdUjXSZsrw1FytPonfbpZnJ0SE13KUYRXQ5Of5kml5H7IKTmveCmGUOhnOFexC73ng\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/02\/brunost-cheese-panna-cotta-with-sticky.html\"\u003EPanna Cotta - Brunost Cheese with Sticky Toffee Pears\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/05\/clotted-cream-and-lavender-honey-panna.html\"\u003EPanna Cotta - Clotted Cream and Lavender Honey with Prosecco Berries\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/quark-vanilla-panna-cotta-with-star.html\"\u003EPanna Cotta - Quark Vanilla with Star Anise Cranberry Compote and Spiced Pecan Brittle\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6276055909083936861\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/09\/CoconutMangoPassionFruitPannaCottoa.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6276055909083936861"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6276055909083936861"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/09\/CoconutMangoPassionFruitPannaCottoa.html","title":"Coconut Panna Cotta with Passionfruit and Mangoes"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWu5TkZ5oaxwrRs3qzlrcKtB-ziEYkapFQhpgVB04ZV2VkOkZBlUmCiYok7bKB9VtGz8fDQ8BTmddU0j7G79cKt2yQcyvrt4nFtvJ_mK9MK7hPknfLJrVvyjxZnbWjZNfR0AEuxw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8147748189080310967"},"published":{"$t":"2013-06-26T12:31:00.000+02:00"},"updated":{"$t":"2013-09-20T08:37:52.660+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice\/Pilafs\/Pulaos"}],"title":{"type":"text","$t":"Lavender Honey Risotto with Vanilla Roasted Stone Fruit"},"content":{"type":"html","$t":"\u003Ca title=\"Lavender Honey Risotto (0017) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7964682892\/\"\u003E\u003Cimg style=\"float: none; margin-left: auto; display: block; margin-right: auto\" alt=\"Lavender Honey Risotto (0017) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8296\/7964682892_c636d04e06_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EClose your eyes. Imagine the one place you would love to be in at this moment. \u003C\/p\u003E\u003Cp\u003EWhere are you?\u003C\/p\u003E\u003Cp\u003EMe … I am in \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/serendipity-in-norway-part-1-mandal.html\"\u003ENorway \u003C\/a\u003E– winding up around the narrow roads of the magnificent mountains, floating on the stunning clear fjords or lying on a lush green grassy hill under cherry trees. Roma … sitting in a lively coffee bar in Trastevere. Terracotta, maize and wine colored buildings cast a glow almost like a daylong sunset. In \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/08\/gozo-and-malta-magical-maltese-islands.html\"\u003EGozo\u003C\/a\u003E, watching the big fiery sun dip into the turquoise sea just behind the Azure Window. In a vibrant, psychedelic market in Istanbul. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI have restless itchy \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Travel\"\u003Etraveling feet\u003C\/a\u003E. I enjoy discovering the treasures of new or even old and previously visited places. For me, travelling has a way of changing you and taking you out of your comfort zone, making you experience new and exciting adventures. No matter where you go or even for how long you are gone, you come back home different than you were when you left. Travelling creates milestones and memories.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Stone Fruit by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7964673420\/\"\u003E\u003Cimg alt=\"Stone Fruit by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8311\/7964673420_93b5f0d2bc_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe first time I travelled, all on my own, was at the age of two. My grandparents gave me in the hands of a stewardess and under her watchful eyes I crossed the Atlantic for the first time. Ever since then I’ve been lucky enough to have had the opportunity to visit and to live in some stunning, riveting, and even some irksome places. It’s easy to reminisce those delightful encounters but even the unpleasant experiences have left me with valuable impressions.\u003C\/p\u003E\u003Cp\u003EIt’s not always about beautiful sunsets.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Lavender Honey Risotto (0019) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7964685544\/\"\u003E\u003Cimg alt=\"Lavender Honey Risotto (0019) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8029\/7964685544_d621975b4e_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ETravelling for me, has often been about letting go and embracing the cultures and the people. I’ll walk off the main tourist path into an alley and sit with the elderly signora with dyed hair in Trastevere, snapping peas and taking in the morning sun on a chair just outside her doorway. We’ll talk with our hands and feet as my Italian is as rusty as the bowl she carries in her lap. With refreshing new stories and the valuable tip of where the best\u003Ci\u003E Coda alla Vaccinara\u003C\/i\u003E is served and the only bakery to go to for heavenly \u003Ci\u003Emaritozzi\u003C\/i\u003E, I’ll return to the busy tourist attraction feeling exhilarated.\u003C\/p\u003E\u003Cp\u003EI learnt to travel like this from my dad. I remember once when he took me to into the heart of Queens, because he had heard that’s where he’d find the best Persian food. As we sat on the corner pavement scooping up our \u003Ci\u003EKhoresht Fesenjaan\u003C\/i\u003E, a dubious looking man placed himself next to my father. While my heart took a dip, my dad smiled and offered him his bowl and said “This is the good life, my friend!” The tension was broken instantly and as the man produced a brown bag with a bottle of something, my dad took a swig without a flinch. A few stories were exchanged that evening and as we returned to Manhattan, the pictures of the day were branded in my mind forever. \u003C\/p\u003E\u003Cp\u003EAs easy going as my father was on that day, I do have to admit that I still have a bit of unwinding to do before I get to his equable temperament. But I am following his awesome footsteps. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Vanilla Roasted Stone Fruit by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7964677458\/\"\u003E\u003Cimg alt=\"Vanilla Roasted Stone Fruit by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8315\/7964677458_0477b86622_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EClose your eyes and imagine … \u003C\/p\u003E\u003Cp\u003Eit is sunny, but there is a gentle breeze blowing off the water. You are lying in a hammock under a palm shade shelter, sipping an ice cold mango cocktail. The turquoise waters gently break on a white sandy beach, just footsteps away.   \u003Cbr \/\u003E\nWhere in the world are you?\u003C\/p\u003E\u003Cp\u003EI do not know where your imagination just flew you off to, but I will be in Koh Samui this August for a few weeks enjoying this very scenery. While I have fed you with the clichéd picture, trust me I will once again make my way through some dark street finding a special treasure and digging into good, spicy curries off the tourist path. And maybe … just maybe I’ll come a step closer to being as easy-going as my dad. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"StoneFruit-0013-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7964669438\/\"\u003E\u003Cimg alt=\"StoneFruit-0013-WM\" src=\"http:\/\/farm9.staticflickr.com\/8299\/7964669438_0c109eaaab_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Lavender Honey Risotto (0013) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7964680282\/\"\u003E\u003Cimg alt=\"Lavender Honey Risotto (0013) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8174\/7964680282_f1e46664ae_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAs summer plays hide and seek with us I have created a small island of a dessert that boasts big flavors of summer. With lavender, vanilla, sweet roasted stone fruit, this risotto will fly you off to far-away places within seconds.\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Lavender Honey Risotto with Vanilla Roasted Stone Fruit\u003C\/strong\u003E\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/lavender-honey-risotto-with-vanilla-roasted-stone-fruit\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Lavender Honey Risotto (0017) by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7964682892\/\"\u003E\u003Cimg class=\"photo\" alt=\"Lavender Honey Risotto (0017) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8296\/7964682892_c636d04e06_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan title=\"PT30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time:\u003Cspan class=\"duration\"\u003E1 hour 30 minutes\u003Cspan title=\"PT1H30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E4\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E250g Arborio rice \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E600ml milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 tablespoons lavender honey \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 cinnamon stick \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g butter \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g cherries \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4-5 apricots, halved \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 peaches, sliced \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 sprigs thyme \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 vanilla bean, seeds scraped and pod reserved \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2-3 tablespoons muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g pistachios, finely chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPour milk in a saucepan and stir in the honey. Gently heat milk bringing it to a simmer. Turn off and allow to infuse for about 15 minutes. For the sweet risotto, melt butter in a large pot. Add the rice and stir while it cooks until the rice turns translucent - approx. 1 minute. Reduce the heat to medium-low. Add the the cinnamon. Pour in a ladle full of the honey-milk and stir until the milk has incorporated into the rice. \u003C\/li\u003E\n\u003Cli\u003EOnce the rice starts to get dry add more of the milk, repeating the procedure, stirring at regular intervals. This \u0026quot;massages\u0026quot; the rice, releasing the creamy starch for a perfect consistency. This process should take about 15-20 minutes. The rice grains should be soft but still have a slight crunch to them. Remove the cinnamon stick and discard. \u003C\/li\u003E\n\u003Cli\u003EPreheat the oven to 150 degrees C. Toss the fruit in the sugar and place in an ovenproof dish and allow to rest for about 10-15 minutes till the juices of the fruit begin to release. Add the vanilla seeds and toss again. Spread the thyme over the top, add the vanilla pod and roast in the oven for about 10 minutes, until the fruit is soft but not mushy. \u003C\/li\u003E\n\u003Cli\u003ESpoon some of the fruit into individual glasses or bowls then divide the risotto over the top. Pour a few teaspoons of the syrupy fruit juice over the risotto and top off with some more of the roasted fruit. \u003C\/li\u003E\n\u003Cli\u003ESprinkle some of the chopped pistachios and serve with the fruit still warm. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Lavender Honey Risotto (0020) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7964687758\/\"\u003E\u003Cimg alt=\"Lavender Honey Risotto (0020) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8033\/7964687758_ee60940686_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EAs you spoon the creamy lavender-honey flavored rice and the vanilla infused fruit into your mouth … close your eyes. \u003C\/p\u003E\u003Cp\u003EAre you in a sea of vivid purple as the lavender fields of the Provence embrace you? Are you on a perfumed orchid plot in Tahiti engulfed in the evocative smell of sticky vanilla? Are you sitting in an orchard under a cherry tree staring at a stunning crystal fjord on a \u003Ci\u003Enightless\u003C\/i\u003E day in Norway?\u003C\/p\u003E\u003Cp\u003EI wish you safe, happy and adventurous travels! See you all next week. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these summer inspired ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"405\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"123\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgcJxrVTFJ0knHY2mEHSNajQOrZ48Uph0rFZ01JYpE_AzsfIKm8dxpwM4Cpmu9CCu81JCDde_YOInJHzdHbo_v190vkWJlvIgnF90NLrgrlG6wQZSCuh68Z5IdOs4b8XvXWLpr5HQ\/s1600-h\/BerryPeachCobbler_0027-WM_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"BerryPeachCobbler_0027-WM_thumb\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"BerryPeachCobbler_0027-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWD_KDkMQKTYxPTB1VOiAClJWHdbB-5dDQlRNSDi4qRmW1lTndQeekAfL055suYRNL9yb_jHewoe1FmZzNhyjdUQZRuk3xLA0ulSOg6GtVi32ECcz6La2N4Ws3rw2R2mhOX6C3Pw\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEif9w3lpsvgv3qrC_bzOsWBOYO1OTeT3KhvJyiXGH13IITGF6m8eUaP0YG-V6PaoLexPbv-H4VDAOHAYnyz0SFNKB3bbMiUlmvgtaolD0CK8TqsMnecLEDWkzs0kVCshor_GRfWng\/s1600-h\/PlumBlueberryGranolCrunch_0041CR2%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"PlumBlueberryGranolCrunch_0041CR2\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"PlumBlueberryGranolCrunch_0041CR2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3IVefXiZdgEomy6hERHA6DCAOzbfGYBZXo2yA3UYnqOFmV1YlCCSoARS2854m-eZSXY_EO0W9aJk7aZDk_I2dSbB9EQMG26_q09u9aSkk3H2mtjjCV07oeUqmrv2gdQO2cdrzLQ\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjySNFgKKccMc4S7Ix6kNC_rcOceHjFsb8H53_WI11cxzWZYVIUJXenNaO3Tt_Rd2VPPTPFYl6yW0AecnmvlIt66LKm_p29KoFe1414XpKNuc4-6NiMH8UNdE3wy45fN4nuEYzz_g\/s1600-h\/Strawberry%252520Panna%252520Cotta%25252001%252520framed%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"Strawberry Panna Cotta 01 framed\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"Strawberry Panna Cotta 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWOFPsYDwPHgYWUYFzKdknrA5KKd2tp7jwnPxTmRLbwC9CA1hn0ZZws-bP-skEc-lC35XS4-WMMNzdSQIUhEZF74B_IJM-jClZ7fvmqAigaj_AbKjhyWkQL7YjA6TeUcNoHUMibw\/?imgmax=800\" width=\"163\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"123\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/08\/berry-peach-cobbler-with-lemon-and.html\"\u003EBerry Peach Cobbler with a Lemon and Vanilla Crust\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E         \u003Ch5\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/vanilla-poached-plums-and-blueberry.html\"\u003E\u003Cfont style=\"font-weight: normal\"\u003EVanilla Poached Plums and Blueberry Granola Goat Cheese Cream Verrines \u003C\/font\u003E\u003C\/a\u003E\u003C\/h5\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E         \u003Ch5\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/06\/sensational-strawberry-panna-cotta-with.html\"\u003E\u003Cfont style=\"font-weight: normal\"\u003EStrawberry Panna Cotta with Balsamic Red Wine Syrup \u003C\/font\u003E\u003C\/a\u003E\u003C\/h5\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8147748189080310967\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/06\/LavenderStoneFruitRisotto.html#comment-form","title":"32 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8147748189080310967"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8147748189080310967"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/06\/LavenderStoneFruitRisotto.html","title":"Lavender Honey Risotto with Vanilla Roasted Stone Fruit"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWD_KDkMQKTYxPTB1VOiAClJWHdbB-5dDQlRNSDi4qRmW1lTndQeekAfL055suYRNL9yb_jHewoe1FmZzNhyjdUQZRuk3xLA0ulSOg6GtVi32ECcz6La2N4Ws3rw2R2mhOX6C3Pw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"32"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7176106941056661073"},"published":{"$t":"2013-04-10T12:03:00.001+02:00"},"updated":{"$t":"2013-04-10T12:03:08.129+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"}],"title":{"type":"text","$t":"Rhubarb, Ginger and Quark Strudel"},"content":{"type":"html","$t":"\u003Ca title=\"RhubarbGingerStrudel-WM-0035 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8631508057\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0035\" src=\"http:\/\/farm9.staticflickr.com\/8397\/8631508057_6f07243a99_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EShe was a proud buxom lady who commanded a very special aura of respect whenever she entered the oversized kitchen. It was the kind of respect you knew never to mess with because behind her kind smiles and her liberal patience there was her haughty dignity of being one of the best in her field. Anyone who dared to disregard this fact by challenging her significance, would become the subject of being abundantly praised \u003Cem\u003Eout\u003C\/em\u003E of her kitchen and into one of her inferior colleagues’ less meaningful \u003Cem\u003Esculleries\u003C\/em\u003E. Before they even realized the poor exchange they had made, it was far too late to make any amends and many a wretched trainee ended up biting in the sour apple.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EMy plan was to stay here for a month, maybe two and then rapidly switch to the Front Office department I was itching to be a part of. For my 21-year old self that was where the real action was. Here, in the kitchen of this expansive business hotel in Freiburg I was missing out on the happenings of the outside world. Germany was not on my plan but it offered the best and intelligible training plan compared to the other hotels I had applied to. I had sketched out a maximum stay of 6 months in Germany, learn the required and hurry back out to continue with my studies.\u003C\/p\u003E\u003Cp\u003EStrudel was also not a part of my plan.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"RhubarbGingerStrudel-WM-0023 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8632612854\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0023\" src=\"http:\/\/farm9.staticflickr.com\/8544\/8632612854_15e86aed3c_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E \u003Ca title=\"RhubarbGingerStrudel-WM-0008 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8631506577\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0008\" src=\"http:\/\/farm9.staticflickr.com\/8397\/8631506577_34f0a1ce79_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EBut here I was, standing in the basement kitchen, sleeves rolled up, hands covered in flour listening to her talk about strudel. My ears were not yet accustomed to the heavy German accents I was encountered with everyday so it was often a tedious task to stay focused on the subject of the day. I fancied myself living simply and loftily, spending my days talking to guests in French, English and broken German, organizing their trips to the vineyards, theatre or musicals, in the evenings, I imagined myself writing essays in one of the charming German \u003Cem\u003EMarktplatz\u003C\/em\u003E or drinking exquisite wines in the cobbled backstreets enjoying the warming sun beams on my face. \u003C\/p\u003E\u003Cp\u003EToday, I was in this windowless, dank training kitchen situated in the basement of the hotel with shafts of cold tungsten light illuminating the room. Today I would learn how to make strudel from scratch - the true Viennese strudel as she emphasized several times. While my fellow trainees seemed eternally enthusiastic about this fact and eagerly collected utensils and weighed the items, I believe I lacked the luster and failed to see the advantages learning how to make strudel would have on my future hotel career. I wanted to learn the basics of Food \u0026amp; Beverage not actually get in so deep to actually be a part of it. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"RhubarbGingerStrudel-WM-0043 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8631509543\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0043\" src=\"http:\/\/farm9.staticflickr.com\/8108\/8631509543_5cb45abfde_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EShe made her rounds, checking to see each students progress. Wordlessly she circled the workstations giving either a nod of approval or arch the eyebrow to show her disapproval. I was having trouble with my dough, it was far too sticky and I was not looking forward to the raised eyebrow of disapproval. So I did what I never do - I gave up. I literally threw in my towel and marched out of the kitchen. It was only when the fresh oxygen surged into my head, I actually realized the magnitude of what I had done. \u003C\/p\u003E\u003Cp\u003EAs I walked back into the kitchen she was wiping down the metal surfaces. She always meticulously re-cleaned her kitchen after the students left seeing spots and stains where others failed to do so. My workstation gleamed under the fluorescent tube and I was plagued by my conscious. Without words she handed me a cleaning rag and I began rubbing the spotless surface. I felt like Daniel in Karate Kid under Mr. Miyagi’s watchful eyes. “Wax on, wax off” and waited for a higher meaning to enlighten me.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"RhubarbGingerStrudel-WM-0026 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8631507561\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0026\" src=\"http:\/\/farm9.staticflickr.com\/8406\/8631507561_fa6266c3a3_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EFinally she said “Strudel is a lot like us. The several layers make the soft center more desirable! The \u003Cem\u003Eleidenschaft\u003C\/em\u003E is in the dough because you knead, beat and roll it out to fit the center. If you cheat on the dough, you cheat on the layers which means you cheat on \u003Cem\u003Eleidenschaft\u003C\/em\u003E. This makes the center vulnerable and \u003Cem\u003Eoberflächlich\u003C\/em\u003E!” \u003C\/p\u003E\u003Cp\u003E“You do not need to learn how to make strudel dough here, you can buy it from any shop, but you have missed the chance on adding more \u003Cem\u003Eleidenschaft\u003C\/em\u003E to your layers! You have \u003Cem\u003Ebiß\u003C\/em\u003E and when you are ready you will make strudel.” She smiled her knowing smile, nodded the head and with the dignity of a queen walked out of the basement kitchen. \u003C\/p\u003E\u003Cp\u003ESeveral years later I did make my own strudel from scratch learning from my mother-in-law. I was ready for the new layers in my life!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"RhubarbGingerStrudel-WM-0049 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8632616172\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0049\" src=\"http:\/\/farm9.staticflickr.com\/8389\/8632616172_5162a0ea08_b.jpg\" width=\"610\" height=\"408\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ENow, after more years have passed I’d like to think of myself as wiser with my age ... I do not need to spend hours in the kitchen making strudel dough. I’d rather cheat and buy it at the store and spend that cheated time with my girlfriends, family or friends indulging in the flaky dessert. \u003C\/p\u003E\u003Cp\u003EThe prolonged winter we are having this year is skimping on the produce offerings and the stores are not as abundantly stocked as they usually are at this time of year. I’ve been waiting for rhubarb to come into the stores for a long time. First for a photo session in February - yes I know that was illusionary - and then to get into the kitchen and experiment with new recipes. \u003C\/p\u003E\u003Cp\u003EFinally rhubarb did arrive and with a few of the first specimens in my bag I headed home to make strudel. I stopped at the bakers on the way home and bought a few sheets of strudel dough with all the \u003Cem\u003Eleidenschaft\u003C\/em\u003E needed to make a grand rhubarb strudel. The filling is a smooth tangy quark filling spiked with ginger and lemon and gently roasted rhubarb not too sweet but definitely with a lot of depth.\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Rhubarb, Ginger and Quark Strudel \u003C\/strong\u003E\u003C\/span\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/rhubarb-ginger-quark-strudel\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003Cem\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"RhubarbGingerStrudel-WM-0038 by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8631508531\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0038\" src=\"http:\/\/farm9.staticflickr.com\/8405\/8631508531_6abd1b7207_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E25 minutes\u003Cspan class=\"value-title\" title=\"PT25M\"\u003E\u003C\/span\u003E\u003C\/span\u003E     \u003Cbr\/\u003E  Total Time: \u003Cspan class=\"duration\"\u003E55 minutes \u003Cspan class=\"value-title\" title=\"55M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr\/\u003EYield: \u003Cspan class=\"yield\"\u003E1 strudel with approx. 12 pieces\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E: \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E80g butter, melted \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003Eabout 12 sheets strudel dough \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003EHandful of flour \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E1 egg white \u003C\/li\u003E\u003C\/ul\u003E\u003Ci\u003EFor the filling\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E100g butter, melted \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E2 eggs, separated \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E500g quark, hung overnight \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003EZest of 1 lemon \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E2 cm piece of ginger, finely chopped \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E2 tablespoons cornflour \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E75g + 50g muscovado sugar \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E350g rhubarb, trimmed and sliced \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E50g icing sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat the oven to 200 degrees C. \u003C\/li\u003E\n\u003Cli\u003EBegin with making the rhubarb for the filling by placing it in an ovenproof dish and sprinkle with 50g muscovado sugar, 1\/2 of the lemon zest and ginger, toss well then roast in the oven for 10-15 minutes. Remove and strain through a sieve reserving the juices. \u003C\/i\u003E\u003C\/li\u003E\n\u003Cli\u003ELay out 4 sheets of the strudel dough on a lightly floured surface. Use the 80g melted butter to brush the sheets, then lay another 4 sheets, brush again with butter and layer the final 4 sheets. \u003C\/li\u003E\n\u003Cli\u003EFor the quark filling, beat the egg whites to stiff peaks. In a separate bowl whisk together the quark, egg yolks, 75g sugar, 60g butter, the remaining lemon zest and cornflour until ingredients are smooth and nicely incorporated. Using a spatula, fold in the egg whites.\u003C\/i\u003E \u003C\/li\u003E\n\u003Cli\u003ESpread the filling on the strudel dough leaving approx. 2-3 cm free around the edges. Place the ginger-lemon-rhubarb slices over the quark filling and then roll the strudel from the long side. Tuck in the sides and brush with the egg white to seal. \u003C\/li\u003E\n\u003Cli\u003ETransfer the strudel to a baking tray lined with baking paper and brush with the remaining melted butter. \u003C\/li\u003E\n\u003Cli\u003EBake the strudel for 25- 30 minutes until golden. Remove from the oven allow to cool and dust generously with icing sugar. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cstrong\u003ENote:\u003C\/strong\u003E The strudel tastes best when it is still slightly warm and served on the same day. This tastes awesome with some thick vanilla sauce or vanilla ice cream.     \u003Cbr \/\u003E\nIf you do have leftovers, heat the slices gently in the microwave.     \u003Cbr \/\u003E\nMake you own \u003Cstrong\u003Ehomemade \u003C\/strong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003E\u003Cstrong\u003Equark\u003C\/strong\u003E\u003C\/a\u003E using my recipe.\u0026#160;\u0026#160; \u003Cbr \/\u003E\n\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"RhubarbGingerStrudel-WM-0038 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8631508531\/\"\u003E\u003Cimg alt=\"RhubarbGingerStrudel-WM-0038\" src=\"http:\/\/farm9.staticflickr.com\/8405\/8631508531_6abd1b7207_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ENo I do not have a nagging voice at the back of my head. I do buy strudel dough from the stores or my bakery. Maybe because I have learnt my lesson in dough making and know that a lovely flaky dough made from scratch will always add layers of experience to your repertoire and I really encourage everyone to take the time to master the art of strudel dough making at home. It’s an experience of many advantages. But if you are looking for a fancy yet quick treat to enjoy with the family or friends grab the packet from the stores. Nowadays, there are super quality strudel dough available. In Germany you can even buy it at some bakeries - you baker is your best friend for such requests. The filling for this strudel is very custard-like using tangy \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\"\u003Equark\u003C\/a\u003E as a basis. It complements the rhubarb flavors brilliantly. \u003C\/p\u003E\u003Cp\u003EMy favorite pieces while traveling the www this week were mostly inspired by Spring, which is nowhere to be seen around these parts. These were my highlights: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EWe are never too old for Kristen’s \u003Ca href=\"http:\/\/dineanddish.net\/2013\/04\/too-old-for-foo-foo-recipe-lemon-grass-strawberry-daiquiri\/?utm_source=feedburner\u0026amp;utm_medium=feed\u0026amp;utm_campaign=Feed%3A+DineAndDish+(Dine+and+Dish)\" target=\"_blank\"\u003ELemongrass Strawberry Daiquiri\u003C\/a\u003E \u003C\/li\u003E\u003Cli\u003EOne of my favorite stylists Dietlind Wolf teased me with her \u003Ca href=\"http:\/\/dietlindwolf.blogspot.de\/2013\/04\/young-vegetables.html\" target=\"_blank\"\u003Eyoung vegetables\u003C\/a\u003E \u003C\/li\u003E\u003Cli\u003EMardi treated me to a plethora of \u003Ca href=\"http:\/\/www.eatlivetravelwrite.com\/2013\/04\/m-is-for-macaron\/\" target=\"_blank\"\u003Edelightful macarons\u003C\/a\u003E \u003C\/li\u003E\u003Cli\u003ELoved \u003Ca href=\"http:\/\/atablefortwo.com.au\/\" target=\"_blank\"\u003EBilly Law’s\u003C\/a\u003E gorgeous light-filled image of flourless chocolate cake with strawberries \u003C\/li\u003E\u003Cli\u003EShould summer ever get here I will be making this \u003Ca href=\"http:\/\/pinterest.com\/pin\/110197522104752754\/\" target=\"_blank\"\u003Elovely wreath with cocktail umbrellas\u003C\/a\u003E \u003C\/li\u003E\u003Cli\u003EThese cute \u003Ca href=\"http:\/\/pinterest.com\/pin\/110197522104692494\/\" target=\"_blank\"\u003ESpring inspired printable tags\u003C\/a\u003E for your jars of jams, spring flowers or gifts \u003C\/li\u003E\u003Cli\u003EWant to be in Sonja Bannick’s \u003Ca href=\"http:\/\/sonjabannick.de\/summerhousesweden\" target=\"_blank\"\u003ESwedish Summer House\u003C\/a\u003E \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like Spring-inspired ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Raspberry Nectarine Clafoutis (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZ4BCnyGc8wJvAZDgOp8VRhDqsBDjopiLURVBzqQQz9_AoUf7mcD6MWbvBd5hgiqKIa4ZtQko85npwKZtxV0eQheUJF6StG02w8BuedpbBfHoka74GH96RHfHNtGbizCYbZNBtIQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Rhubarb Mango Pistachio and Amaretti Crumbles (0021) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJjMxgN5MTr6C60sWwXY6ssFcSipDDb7y4-JwSxMP5_B8fV6ZtuSmJrYNAtGUHFM0MiD4jpu9eU3daH8zG1tZcjVNhMkuiFOIDEhqH67FC0R71_wkuKpR-cfJ7AA4K3oVeP2g9CA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Raspberry Chcocolate Tahini Macarons (0004) By MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0u_zhdtrDRgrjrrn_6apHtXT_OTJxXRcel-bWrciXB9oNkxjNgnwO_UEQgvktwIzsOomeVHC3OHyX0r4LGcZ6LK4Py2y4rfLEKz7qRufVynhShUEkTK1qYtQwQb7fEnWZFDxahQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/08\/raspberry-and-nectarine-clafoutis.html\"\u003EClafoutis - Raspberry and Nectarine\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/rhubarb-mango-pistachio-and-amaretti.html\"\u003ECrumble - Rhubarb Mango Pistachio and Amaretti\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/studmuffin-macarons-raspberry-tea.html\"\u003EMacarons - Raspberry Tea with Tahini Dark Chocolate Cream\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7176106941056661073\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/04\/rhubarb-ginger-and-quark-strudel.html#comment-form","title":"43 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7176106941056661073"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7176106941056661073"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/04\/rhubarb-ginger-and-quark-strudel.html","title":"Rhubarb, Ginger and Quark Strudel"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZ4BCnyGc8wJvAZDgOp8VRhDqsBDjopiLURVBzqQQz9_AoUf7mcD6MWbvBd5hgiqKIa4ZtQko85npwKZtxV0eQheUJF6StG02w8BuedpbBfHoka74GH96RHfHNtGbizCYbZNBtIQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"43"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1406241630142969076"},"published":{"$t":"2013-03-06T19:25:00.000+01:00"},"updated":{"$t":"2013-03-06T19:27:37.383+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Greek"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Greek-Style Creamy Custard Phyllo Pie"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Ca title=\"Greek_Fillo_Custard_Pasrty-0017-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8528895918\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0017-WM\" src=\"http:\/\/farm9.staticflickr.com\/8238\/8528895918_803dc338f5_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ELondon came and went. Even before I could digest it, reminisce in the warm memories and allow for the thoughts and the experience to settle in, I was packing again and heading for the slopes in southern Bavaria. \u003C\/p\u003E\u003Cp\u003EWhat a difference a weekend makes! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n  \u003Cp\u003EOne weekend I was in an invigorating and pulsating city, full of life and power, the next I was standing on a quiet snow covered slope, the rich green confers, thick and abundant frosted with the white powder. London enlivened me, making me feel confident and inspired. Here, on this slope I was surrounded by nature’s beauty and the postcard perfection of the scenery around me should have made me feel free and liberated. Yet, as I looked down at my feet I was restrained by big heavy ski shoes and skis. \u003C\/p\u003E\u003Cp\u003EJust lugging my gear to the bottom of the slope was enough and I was ready to hit the spa for a bit of relaxation. Looking over to the lifts I felt intimidated and yearned for the whirlpool we left back at the hotel instead. I am not much of a skier. I ski, but not with a passion some of my friends have for this sport. I even enjoy it but I lack the drive to really want to enthusiastically keep at it. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Greek_Fillo_Custard_Pasrty-0008-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8528893438\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0008-WM\" src=\"http:\/\/farm9.staticflickr.com\/8521\/8528893438_1e650dfb37_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI managed the first hurdle without making too much of a fool of myself and glided to the top of the slope on the tow lift. I had horror visions of trapping myself and being dragged halfway up the slope on my elbows and knees. Luckily, some other lady fell behind me and as all eyes were focused on her I was able to quickly adjust myself to look like I was born to ski. Phew! \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Greek_Fillo_Custard_Pasrty-0010-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8528894720\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0010-WM\" src=\"http:\/\/farm9.staticflickr.com\/8523\/8528894720_71fe689e95_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EOnce on top of the slope the next challenge was getting back down and as my husband instructed and tried to motivate me, my head was filled with strange static making it hard to understand anything that was being said. All I could view was the very long, slightly steep way back down. I wish I could click my red skis and find myself lounging by the pool. \u003C\/p\u003E\u003Cp\u003ESoeren beamed at me and lunged forward - he shot down that hill fearlessly. I wish I was 10 years old again. With 10 fear does not exist - it seems. As a 40 year old mother, I was just brimming with fear. Fear for my son’s life and fear for my own life. Double whammy!    \u003Cbr \/\u003E\nAs I saw my husband slide elegantly past me, I hung my head, took a deep breath and ordered my brain to chant some mantra to take away the angst. My grip around the ski poles tightened, my eyes quickly outlining the easiest route, I hesitantly thrusted myself forward, the chanting in my head getting louder, and off I went. \u003C\/p\u003E\u003Cp\u003EThe adrenaline pumped through me and I felt like a million dollars. I had survived the first run. Whether I looked good while I came down that hill is another question. I made my long S’s just like the instructor had taught me, imagining my belly was the light of a lighthouse and turning it left or right accordingly, then bringing my skis around and pulling my legs parallel to each other. The instructor also told me to think about everything else but skiing. That confused me! I was not exactly sure how not to think about skiing as I had to remind myself of each step I took. I chanted and as I was coming down the slope I realized the chanting in actual fact was Hindi songs. They started off in my head, as I picked up pace down the hill so did the chanting, becoming mumbles and finally by the time I got to the bottom I was singing fairly loudly. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Greek_Fillo_Custard_Pasrty-0026-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8528900066\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0026-WM\" src=\"http:\/\/farm9.staticflickr.com\/8251\/8528900066_4f225590ff_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWe spent the first couple of days skiing in lovely weather and with each run I felt more comfortable. I still was not going to become a ski fanatic but at least I was coming down the slopes with more confidence. On the last day, I took one last look down the slope. It was cold and the icy wind blew snow into my face stinging my skin. The weather had turned and I was tired. I had decided to do my last run and head to the hotel’s sauna. I earned it! \u003C\/p\u003E\u003Cp\u003EHalfway down the slope I realized just how icy the slope was. That uneasiness I felt on the first day rose in the pit of my stomach again and as I turned my body to the left my skis hit a patch of ice and my legs decided to take a different route. I was unable to bring my skis together and as I tumbled my right ski got caught in the snow but my knee kept on twisting until I heard a hollow snap. \u003C\/p\u003E\u003Cp\u003EThe snap was presumably my ACL tearing or the bone on the outer right knee cracking. I spent a larger part of last week getting scans and x-rays done and visiting my knee specialist. He happens to be one of the best in his field and Tom got both his knees done by him. So I am in good hands. I will be out for a while as my bone needs 4 weeks to heal in which I will be wearing a mobile brace. After this I will have the surgery to repair the ACL, which will need another 4-6 weeks to heal. \u003C\/p\u003E\u003Cp\u003EI limp around but am mobile and while I get frustrated at not being able to move fast enough, do things at my regular pace and dealing with the pain I am taking the advice of \u003Ca href=\"http:\/\/what-about-the-food.com\/\"\u003Emy friend Robin\u003C\/a\u003E “slow down, breathe and heal”. \u003C\/p\u003E\u003Cp\u003EGood advice! I might have a hard time with the slow down part though.\u0026#160;\u0026#160; \u003Ca title=\"Greek_Fillo_Custard_Pasrty-0023-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8527785281\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0023-WM\" src=\"http:\/\/farm9.staticflickr.com\/8382\/8527785281_13e8063596_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis is a heavenly dessert that will force the fastest of us to take a moment to slow down and linger on the flavors. There is flakey phyllo pastry, there is luscious and smooth custard all infused with warming spices of cardamom, cinnamon and vanilla and finally the elegance of orange bring it all together. This custard pie is based on the divine Greek or Maltese \u003Cem\u003EGalaktoboureko\u003C\/em\u003E, a semolina-based custard dessert layered with phyllo pastry that will make you want to sink yourself into. I based this recipe on \u003Ca href=\"http:\/\/souvlakiforthesoul.com\/galaktoboureko-for-barbara\"\u003EPeter’s \u003Cem\u003EGalaktoboureko\u003C\/em\u003E\u003C\/a\u003E\u003Cstrong\u003E\u0026#160;\u003C\/strong\u003E- a post that has stuck to my mind from the first time I read it. Ruffles of phyllo pastry are drenched in the custard and then gently baked to give a crunchy and sublime dessert.\u0026#160; The perfect dessert for your Easter meal! \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Greek-Style Creamy Custard Phyllo Pie \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/greek-style-creamy-custard-phyllo-pie\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Greek_Fillo_Custard_Pasrty-0019-WM by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8527784099\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0019-WM\" src=\"http:\/\/farm9.staticflickr.com\/8092\/8527784099_6bf36fe6bf_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E45 minutes\u003Cspan class=\"value-title\" title=\"PT45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour 45 minutes \u003Cspan class=\"value-title\" title=\"PT1H45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E      \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E8\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E10 sheets phyllo pastry \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E60g butter, melted \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E¼ teaspoon ground cinnamon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E¼ teaspoon ground cardamom \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Ezest of 1 orange \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 stick cinnamon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 cardamom pods, slightly crushed \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 vanilla bean, split in the centre with the seeds scraped out \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E350 ml milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E95g sugar\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons honey \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150g pistachios, coarsely chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPre-heat oven to 180 degrees C. Grease and line a 20 cm cake pan with baking paper. \u003C\/li\u003E\n\u003Cli\u003ESpread out the sheets of phyllo pastry and cover them with a damp cloth to keep them from drying. Take on of the sheets and spread smoothly on the countertop, then brush generously with butter. Coil the sides of the pastry together in a rosette. Place the rosette in the middle of the cake pan and continue with the remaining phyllo pastry in the same way, placing them around the one in the center. \u003C\/li\u003E\n\u003Cli\u003EGenerously brush the tops of each pastry rosette with butter and sprinkle with cinnamon and cardamom. Bake in the oven for 25-30 minutes. \u003C\/li\u003E\n\u003Cli\u003EIn the meantime make the custard by placing the milk, cinnamon stick, cardamom pods and the vanilla bean and seeds in a saucepan and bringing it to a simmer over medium heat. \u003C\/li\u003E\n\u003Cli\u003EPlace the eggs and sugar in a bowl and whisk until thick. Gradually pour the warm milk over the custard mixture, whisking to well to temper the mixture to make sure the eggs do not curdle. \u003C\/li\u003E\n\u003Cli\u003ERemove the cake pan from the oven and pour the custard over the top of the pastry and sprinkle with the orange zest. Place the pan back in the oven and bake for another 30 minutes until the custard has set. \u003C\/li\u003E\n\u003Cli\u003ETake the cake pan out of the oven and drizzle the pastry with honey while still hot and sprinkle with pistachios. \u003C\/li\u003E\n\u003Cli\u003EThis tastes great while still warm and fresh on the same day. After that the phyllo pastry ends to get a bit soggy and the custard loses it’s creamy texture. Serve with a thick vanilla sauce.\u0026#160; \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003C\/p\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Ca title=\"Greek_Fillo_Custard_Pasrty-0019-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8527784099\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0019-WM\" src=\"http:\/\/farm9.staticflickr.com\/8092\/8527784099_6bf36fe6bf_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EIn all this hustle I totally forgot to raise my glass with you all … last week my blog turned 7! Yes I’ve been around here doing this for the past 7 years and I cannot believe the crazy path What’s For Lunch, Honey? has taken me on. It’s been all very positive and mostly a lot of fun. Blogging has come such a long way since then, it’s amazing how many new and awesome blogs I discover on a weekly basis. I’d like to say a huge thanks to you … my readers and friends who have supported me and are a part of this space, some have been around from the early days! I hope you all enjoy this space as much as enjoy filling it with my words and images. \u003C\/p\u003E\u003Cp\u003ECin cin!\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwQR_eW-V0R8AtC3RBigq3YAkrBbAV9yN77wzB3wIyUk6gse9aLOSRLY6pmkugHCcmyjQa0pg_0V4Un2XXtINrVtRf1GW7DQ3yeM76uuBk7JLJvs0rXjcalmB817PbAE9NmzD5kg\/s1600-h\/Weimar2013WorkshopBadge-SIDEBAR-BLACK%25255B5%25255D.png\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" title=\"Weimar2013WorkshopBadge-SIDEBAR-BLACK\" alt=\"Weimar2013WorkshopBadge-SIDEBAR-BLACK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqR_ipsEon08TWePTwkxuOXx8Bl1HiAiSe9UF5cezbqKpr1Yhda_UTRoZRh6xK4QT1aOLgCqxd20WO46B9WmvkXTpya18W1OB55wDz91R0aB97LdPB0EzGyzPEKaE3hvaVYrLiDw\/?imgmax=800\" width=\"350\" height=\"375\" \/\u003E\u003C\/a\u003E     \u003Cbr \/\u003E\nDid you miss the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/02\/LondonWorkshopRecap.html\" target=\"_blank\"\u003ELondon Workshop\u003C\/a\u003E? I’ll be hosting another styling and photography workshop in March here in Weimar. A package deal that \u003Cb\u003Eincludes tuition, accommodation, meals and a whole lot more\u003C\/b\u003E - not to mention \u003Cb\u003Econnecting with like-minded people\u003C\/b\u003E and talking, taking and inhaling food, photography and styling for 2 days.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/weimar-food-styling-photography-and.html\"\u003ECheck out the Weimar workshop details!\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI have not had too much time to surf my favorite blogs and webistes lately. But I am thinking this will change soon as I spend more time resting the knee. I do have a few favorites this week and wanted to share them with you. Hope you enjoy browsing through them. \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EPeter’s took me away with him on a lovely virtual weekend \u003Ca href=\"http:\/\/souvlakiforthesoul.com\/by-the-sea-side\" target=\"_blank\"\u003EBy The Sea Side\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EI wanted to snuggle up in this \u003Ca href=\"http:\/\/www.79ideas.org\/2013\/03\/cozy-swedish-apartment.html?utm_source=feedburner\u0026amp;utm_medium=feed\u0026amp;utm_campaign=Feed%3A+79ideas%2Fblog+(79+Ideas)#.UTcN2KKce8A\" target=\"_blank\"\u003ECozy Swedish Apartment\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003EA great way to take notes with these these adorable and colorful notebooks from \u003Ca href=\"http:\/\/www.themagicnotebook.co.uk\/notebooks.php\" target=\"_blank\"\u003EThe Magic Notebook\u003C\/a\u003E. Lucky Weimar Workshop participants will each be receiving one. \u003C\/li\u003E\n\u003Cli\u003ENikole’s touching poem \u003Ca href=\"http:\/\/www.herriottgrace.com\/2013\/02\/on-the-beauty-of-travel-southern-italy\/\" target=\"_blank\"\u003Eon the beauty of travel + southern italy\u003C\/a\u003E with some stunning images\u003C\/li\u003E\n\u003Cli\u003EVisual graphic: \u003Ca href=\"http:\/\/modernhepburn.tumblr.com\/post\/42278089129\/visualgraphic-what-is-success\" target=\"_blank\"\u003EWhat is success?\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EColor palette of the week a \u003Ca href=\"http:\/\/pinterest.com\/pin\/110197522103097091\/\" target=\"_blank\"\u003Etouch of South of France\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EQuote of the week: \u003Ca href=\"http:\/\/pinterest.com\/pin\/110197522104557872\/\" target=\"_blank\"\u003EDo it now ..\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EIn \u003Ca href=\"http:\/\/lifesafeast.blogspot.de\/2013\/02\/chocolate-orange-sponge-cake.html\" target=\"_blank\"\u003EDarkness and Light\u003C\/a\u003E with Jamie’s emotional post\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these creamy custard ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Bostini Cream Pie 01a by MeetaK\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BostiniCreamPie01a.jpg\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Chai Latte Cream (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyxx9a_Ydcz3TSN-FuB73-z8ZmjjcXePRoCdJI-0pi6BI2c_oUuxCLMAuGoujcSqgIB-LsWL3BV2XO8uVeaWTcEAiN3pyurUxKIOIaznJs0kIPXCKGbiIpKKmQ-8d_2lPyKXYnww\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Chocolate Raspberry Creme Caramel (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_3v7OtbOPV6ZXAkevY6rG0uZBx0cXB5gxSreDR6wiNuO1azRj35rTMspleIIMZedZlGeFMN9RpdozvLn7bd9ZJ3mjGwYN_PO_rPckWpEeerhzsw7eOhd8YM_IWF0Ld52tp8dZAg\/?imgmax=800\" width=\"120\" height=\"179\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/bostini-cream-pie.html\"\u003EBostini Cream Pie\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/spiced-chai-latte-cream.html\"\u003EChai Latte Cream\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/chocolate-and-raspberry-creme-caramel.html\"\u003ECrème Caramel - Chocolate and Raspberry \u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1406241630142969076\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/03\/GrekCustardyPhylloPie.html#comment-form","title":"56 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1406241630142969076"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1406241630142969076"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/03\/GrekCustardyPhylloPie.html","title":"Greek-Style Creamy Custard Phyllo Pie"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqR_ipsEon08TWePTwkxuOXx8Bl1HiAiSe9UF5cezbqKpr1Yhda_UTRoZRh6xK4QT1aOLgCqxd20WO46B9WmvkXTpya18W1OB55wDz91R0aB97LdPB0EzGyzPEKaE3hvaVYrLiDw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"56"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-306335011646815198"},"published":{"$t":"2013-02-28T07:34:00.000+01:00"},"updated":{"$t":"2013-02-28T11:38:24.592+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ramblings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Travel"},{"scheme":"http://www.blogger.com/atom/ns#","term":"workshops"}],"title":{"type":"text","$t":"Spice it up: London Food Photography and Styling Workshop"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510898728\/\" title=\"LondonWorkshop2013-70 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-70\" src=\"http:\/\/farm9.staticflickr.com\/8104\/8510898728_6112595f6d_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLondon is a tough and competitive market. When it comes to food blogging there are a multitude of blogs broadcasting from this inspiring and pulsating city that it’s hard to keep count. However, even though there are many bloggers and foodies in London I never looked into the city as a place to host one of my workshops. It’s an expensive city and costs like venue, travel and other expenses that need to be considered while calculating the overall ticket price can quickly become costly making it seem ridiculously high-priced.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003EWhen \u003Ca href=\"http:\/\/www.pukkapaki.com\/\"\u003ESumayya \u003C\/a\u003Eand I put our heads together for this workshop it was one of our biggest challenges. We brought \u003Ca href=\"http:\/\/www.cooksister.com\/\"\u003EJeanne \u003C\/a\u003Ein and began working on creating an impressive but affordable 2 days for twelve participants looking to hone their skills and finding their creativity. We had a few ups and downs but in the end we put a darned good schedule together.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLondon however, is a tough market! We found that before Christmas the tickets did not sell as fast as they usually do making us think of a plan B and a plan C! As the new year came around it picked up pace and within a short time we sold out. \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510880172\/\" title=\"LondonWorkshop2013-54 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-54\" src=\"http:\/\/farm9.staticflickr.com\/8389\/8510880172_7c46647420_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509794481\/\" title=\"LondonWorkshop2013-74 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-74\" src=\"http:\/\/farm9.staticflickr.com\/8380\/8509794481_b7198d356d_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs I arrived in London the sun was shining and my spirits were high. I love London it is such an inspiring city and even though the Underground and public transportation totally intimidates, I love people watching as the tube takes me from station to station.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe workshop kicked off on Friday the day after Valentine’s day and as the participants poured into the beautiful light-filled Central Street Cookery School, the aromas of Sumayya’s brunch menu were wafting throughout the room. Tamarind, coconut, cardamom, ginger and orange filled the air and we welcomed the participants to bowls of chickpea curry with hot poories, mugs of steaming cardamom infused chai and coffee and a heavenly sweet aromatic semolina halva. With platefuls of comforting food each participant shared a little about themselves, their goals and what they expected to achieve from the two days.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509720209\/\" title=\"LondonWorkshop2013-1 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-1\" src=\"http:\/\/farm9.staticflickr.com\/8105\/8509720209_807f4f0c1b_b.jpg\" height=\"408\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509721289\/\" title=\"LondonWorkshop2013-2 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-2\" src=\"http:\/\/farm9.staticflickr.com\/8231\/8509721289_00d5532986_b.jpg\" height=\"408\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPetra, \u003Ca href=\"http:\/\/aweebitofsugar.com\/\"\u003EValentina\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.food-vegetarisch.de\/\"\u003EEva\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.multicultikitchen.blogspot.com\/\"\u003EAniko\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.charlottelake.eu\/\"\u003ECharlotte\u003C\/a\u003E, \u003Ca href=\"https:\/\/granolalove.wordpress.com\/\"\u003EBernadette\u003C\/a\u003E, Lu, \u003Ca href=\"http:\/\/www.madeleineshaw.com\/\"\u003EMadeleine\u003C\/a\u003E, \u003Ca href=\"http:\/\/2lightsphotos.blogspot.com\/\"\u003ENuraan\u003C\/a\u003E, Dot, \u003Ca href=\"http:\/\/www.delicesdefleur.wordpress.com\/\"\u003EFleur\u003C\/a\u003E and \u003Ca href=\"http:\/\/veggis.samaraga.com\/\"\u003EMarie-Louise\u003C\/a\u003E who came from Austria, Paris, Norway, Germany, South Africa and from around the UK made this a colorful and fun group of ladies. Each one of these lovely ladies came from a different walk of life, each with different ideas and goals but all of them driven by the common love of food and passion for food photography and styling. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510829826\/\" title=\"LondonWorkshop2013-3 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-3\" src=\"http:\/\/farm9.staticflickr.com\/8250\/8510829826_b7f20a38c1_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510831990\/\" title=\"LondonWorkshop2013-5 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-5\" src=\"http:\/\/farm9.staticflickr.com\/8252\/8510831990_a7d0159174_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509723369\/\" title=\"LondonWorkshop2013-4 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-4\" src=\"http:\/\/farm9.staticflickr.com\/8087\/8509723369_8ae33126ba_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love listening to each story, it is often an emotional period, as stories of hardships are shared about\u0026nbsp; difficulties faced and coming to the workshop there are hopes to take a step onto a new path. It sets my mind on how I can help each individual person tackle their own personal goals showing them the route they can follow and how I can help the whole group come together as a dynamic group to work as a team.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509725509\/\" title=\"LondonWorkshop2013-6 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-6\" src=\"http:\/\/farm9.staticflickr.com\/8390\/8509725509_314e47e1f3_b.jpg\" height=\"408\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509726413\/\" title=\"LondonWorkshop2013-7 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-7\" src=\"http:\/\/farm9.staticflickr.com\/8375\/8509726413_9029fa7cf1_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510835248\/\" title=\"LondonWorkshop2013-1-2 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-1-2\" src=\"http:\/\/farm9.staticflickr.com\/8366\/8510835248_f5f86f1eb7_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510836376\/\" title=\"LondonWorkshop2013-8 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-8\" src=\"http:\/\/farm9.staticflickr.com\/8512\/8510836376_80503463ec_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509729767\/\" title=\"LondonWorkshop2013-9 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-9\" src=\"http:\/\/farm9.staticflickr.com\/8391\/8509729767_40f6d03482_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe first day is filled with a lot of theory covering the whole spectrum of light, focus, depth of field, color, props, composition. Little practical exercises help to loosen and shake things up preparing each of the eager participants for the assignment.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen Jeanne took over I was exhausted and can only imagine how the fantastic participants must have felt. Refreshing ourselves on fruit, tea and coffee we pushed forward with Jeanne leading the discussion on low-light and specifically restaurant photography. I love Jeanne’s style, her candid yet engaging way of presenting captures everyone from the first minute.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510838758\/\" title=\"LondonWorkshop2013-10 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-10\" src=\"http:\/\/farm9.staticflickr.com\/8090\/8510838758_60a39a0141_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe packed up our gear and headed to our dinner date at the lovely \u003Ca href=\"http:\/\/www.chiswellstreetdining.com\/\"\u003EChiswell Street Dining Rooms\u003C\/a\u003E where at the \u003Ca href=\"http:\/\/www.themontcalmlondoncity.co.uk\/Chiswell-Street-190.html\"\u003EMontcalm City Hotel we had reserved a private room\u003C\/a\u003E. It was the perfect location to practice the low-light and restaurant photography on-site. The team from the Chiswell Dining rooms had created a spectacular menu for us to photography and eventually indulge in.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFrom a sweetcorn velouté with Dorset crab and sourdough croutons to Scottish salmon tartar with soft boiled quail’s eggs and caviar served with the most incredible iced horseradish to the most amazing Longhorn beef fillet carpaccio with black figs and parmesan to start with leading us to the mains of a beautiful pan fried fillet of sea bass served on creamy olive oil mashed potato with smoked celeriac remoulade and an orange and rosemary sauce or the most succulent and tender pan fried Middle White pork fillet and a slow roast belly on a bed of\u0026nbsp; Jerusalem artichoke purée, fondant potato and an apple chutney.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509732155\/\" title=\"LondonWorkshop2013-11 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-11\" src=\"http:\/\/farm9.staticflickr.com\/8100\/8509732155_e558b57345_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509735303\/\" title=\"LondonWorkshop2013-14 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-14\" src=\"http:\/\/farm9.staticflickr.com\/8238\/8509735303_216bf8e6ce_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510841534\/\" title=\"LondonWorkshop2013-13 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-13\" src=\"http:\/\/farm9.staticflickr.com\/8089\/8510841534_221dde6b77_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510840464\/\" title=\"LondonWorkshop2013-12 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-12\" src=\"http:\/\/farm9.staticflickr.com\/8087\/8510840464_c45fbccacb_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEven after this there was no way anyone could turn down the sensual array of desserts prepared for us. A divine chocolate roulade with boozy Kirsch cherries or the white chocolate parfait with port roasted plums and an almond tuille, or should it be the heavenly salted caramel tart with caramelised banana or a comforting vanilla spiced rice pudding drizzled with a hot chocolate sauce and spiced with a cinnamon stick. We dined like the royals in this wonderful location. Our service staff Anton and Gemma were wonderfully forthcoming, funny and incredibly kind waiting on us till we took our pictures, playing models and always smiling and joking with us. It made us all feel comfortable and at home.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510843606\/\" title=\"LondonWorkshop2013-15 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-15\" src=\"http:\/\/farm9.staticflickr.com\/8095\/8510843606_507c399192_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510846018\/\" title=\"LondonWorkshop2013-17 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-17\" src=\"http:\/\/farm9.staticflickr.com\/8236\/8510846018_4eec5f6232_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509737697\/\" title=\"LondonWorkshop2013-16 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-16\" src=\"http:\/\/farm9.staticflickr.com\/8379\/8509737697_dcf36a9571_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510847250\/\" title=\"LondonWorkshop2013-18 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-18\" src=\"http:\/\/farm9.staticflickr.com\/8246\/8510847250_d618465755_b.jpg\" height=\"408\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509742565\/\" title=\"LondonWorkshop2013-21 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-21\" src=\"http:\/\/farm9.staticflickr.com\/8382\/8509742565_631a35cb04_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510850868\/\" title=\"LondonWorkshop2013-22 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-22\" src=\"http:\/\/farm9.staticflickr.com\/8528\/8510850868_83e340f687_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510851608\/\" title=\"LondonWorkshop2013-23 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-23\" src=\"http:\/\/farm9.staticflickr.com\/8517\/8510851608_d021122879_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cimg alt=\"LondonWorkshop2013-24\" src=\"http:\/\/farm9.staticflickr.com\/8522\/8509744723_d69f49405a_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere was something extremely majestic about walking into the private room with the long beautifully laid table. I fell in love with the gorgeous chandelier and the fine details like fresh flowers and the bread boards with fresh bread and salted butter in the little dishes. As the cameras continued to click, I slipped out of my shoes and walked the room on the lush carpet. It was our private room after all. The evening ended on a high note. Jeanne and I walked towards the tube station the night air was mild and it felt like a refreshing Spring evening. It was a lovely moment where the two of us had a few moments to recap the day and catch the striking sight of the Shard. London - so full of energy. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510853636\/\" title=\"LondonWorkshop2013-26 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-26\" src=\"http:\/\/farm9.staticflickr.com\/8234\/8510853636_320176e569_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509747205\/\" title=\"LondonWorkshop2013-27 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-27\" src=\"http:\/\/farm9.staticflickr.com\/8099\/8509747205_93ba009416_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510855446\/\" title=\"LondonWorkshop2013-28 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-28\" src=\"http:\/\/farm9.staticflickr.com\/8519\/8510855446_e169173be3_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509748629\/\" title=\"LondonWorkshop2013-29 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-29\" src=\"http:\/\/farm9.staticflickr.com\/8109\/8509748629_7a3e82b7a7_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509749337\/\" title=\"LondonWorkshop2013-30 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-30\" src=\"http:\/\/farm9.staticflickr.com\/8385\/8509749337_3f7071c94d_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509750717\/\" title=\"LondonWorkshop2013-31 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-31\" src=\"http:\/\/farm9.staticflickr.com\/8231\/8509750717_317b32b965_b.jpg\" height=\"408\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509751501\/\" title=\"LondonWorkshop2013-32 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-32\" src=\"http:\/\/farm9.staticflickr.com\/8367\/8509751501_b0e025a72a_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510859962\/\" title=\"LondonWorkshop2013-33 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-33\" src=\"http:\/\/farm9.staticflickr.com\/8391\/8510859962_3fbbc5bb2d_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509753065\/\" title=\"LondonWorkshop2013-34 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-34\" src=\"http:\/\/farm9.staticflickr.com\/8098\/8509753065_c3f433e1e7_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510861588\/\" title=\"LondonWorkshop2013-35 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-35\" src=\"http:\/\/farm9.staticflickr.com\/8391\/8510861588_45683597b0_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510862332\/\" title=\"LondonWorkshop2013-36 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-36\" src=\"http:\/\/farm9.staticflickr.com\/8103\/8510862332_74c83b6201_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe next day after a walk through Lightroom and a few tips on post-processing the teams set off to create their assignments. The second day is always filled with so much energy and creativity and watching each individual participant push themselves out of their comfort zones is so elating. They created fantastic set-ups, taking into consideration the guidelines I gave them. They studied, reviewed, discussed and then set out to find the right props, look for the perfect light to highlight the mood and take a set of images for the final presentation. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509755763\/\" title=\"LondonWorkshop2013-37 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-37\" src=\"http:\/\/farm9.staticflickr.com\/8366\/8509755763_e8f0f31666_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510864166\/\" title=\"LondonWorkshop2013-38 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-38\" src=\"http:\/\/farm9.staticflickr.com\/8110\/8510864166_b19fe327b8_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510866158\/\" title=\"LondonWorkshop2013-40 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-40\" src=\"http:\/\/farm9.staticflickr.com\/8507\/8510866158_d39cbaeda2_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509759343\/\" title=\"LondonWorkshop2013-41 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-41\" src=\"http:\/\/farm9.staticflickr.com\/8246\/8509759343_242b4d3b25_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510868008\/\" title=\"LondonWorkshop2013-42 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-42\" src=\"http:\/\/farm9.staticflickr.com\/8232\/8510868008_ec632709b2_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlthough the workshops focus mostly on enhancing the photography and styling skills, as a food photographer\/stylist the big bonus is always the food. The concept for the workshops is simple and provides the participant with a food experience. For my London workshop the theme was “From London to Pakistan\/India - Pub and Street Food” and we integrated the theme in all the activities throughout the two days. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv align=\"center\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8514626619\/\" title=\"IMG_9721 by WFLH, on Flickr\"\u003E\u003Cimg src=\"http:\/\/farm9.staticflickr.com\/8381\/8514626619_ef0c91fb90_b.jpg\" width=\"610\" alt=\"IMG_9721\"\u003E\u003C\/a\u003E \u003Ci\u003EPhoto: \u003C\/i\u003E\u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003E\u003Ci\u003EJeanne\u003C\/i\u003E\u003C\/a\u003E\u003Ci\u003E Horak-Druiff\u003C\/i\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509761029\/\" title=\"LondonWorkshop2013-43 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-43\" src=\"http:\/\/farm9.staticflickr.com\/8516\/8509761029_92bbc2b23f_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509761821\/\" title=\"LondonWorkshop2013-44 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-44\" src=\"http:\/\/farm9.staticflickr.com\/8093\/8509761821_50f05382e3_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv align=\"left\"\u003ESumayya gave an insight on specific cooking techniques often used in the Indian\/Pakistani kitchen. This way the 12 lovely ladies were able to roll out paranthas or learn how to temper for a slow cooked dal. The feast that Sumayya had planned for lunch was my personal highlight if the 2 days. I absolutely love Indian street food. Sumayya spoiled us with specialities like dahi baras: lentil fritters topped with chilled spicy yoghurt and mint, fragrant saffron rice with pistachios, almond and raisins, Channa Dal topped with cumin, red chilli and garlic tempering, sweet samosas filled with cardamom, banana and coconut to name just a few of the dishes we were treated to. \u003C\/div\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510870818\/\" title=\"LondonWorkshop2013-45 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-45\" src=\"http:\/\/farm9.staticflickr.com\/8099\/8510870818_d70c3e23b1_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510871640\/\" title=\"LondonWorkshop2013-46 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-46\" src=\"http:\/\/farm9.staticflickr.com\/8087\/8510871640_9844a387cc_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510872666\/\" title=\"LondonWorkshop2013-47 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-47\" src=\"http:\/\/farm9.staticflickr.com\/8099\/8510872666_c65cc08bea_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510873768\/\" title=\"LondonWorkshop2013-48 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-48\" src=\"http:\/\/farm9.staticflickr.com\/8520\/8510873768_52ba6c7700_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510874760\/\" title=\"LondonWorkshop2013-49 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-49\" src=\"http:\/\/farm9.staticflickr.com\/8232\/8510874760_157b3641f7_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509767563\/\" title=\"LondonWorkshop2013-50 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-50\" src=\"http:\/\/farm9.staticflickr.com\/8240\/8509767563_b383570cd2_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs a special treat for my readers, I have asked Sumayya to share the recipe for the sweet samosas. Just a word of warning though: they are addictive.\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Ch4\u003ECoconut, Cardamom \u0026amp; Banana Samosa with Chilli Chocolate Drizzle\u003C\/h4\u003E\u003Ci\u003EServes: makes about 10 samosas (baked, but can be lightly fried in vegetable oil as well)\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 large ripe bananas, mashed \u003Cbr \/\u003E\n60 g desiccated coconut \u003Cbr \/\u003E\n2 tsp. freshly ground cardamom seeds \u003Cbr \/\u003E\n1 1\/2 tbsp. crumbled jaggery or muscovado sugar \u003Cbr \/\u003E\n20 filo pastry sheets that are 2\/5 inches wide OR Samosa pastry if available \u003Cbr \/\u003E\nVegetable oil to seal the samosas \u003Cbr \/\u003E\n\u003Cb\u003EFor drizzle and decoration: \u003C\/b\u003E\u003Cbr \/\u003E\n10 pieces of dark chilli chocolate \u003Cbr \/\u003E\n1 tsp. salted butter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003ETo make the samosa filling combine the mashed bananas with the coconut, ground cardamom, jaggery or sugar and cover.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPre-heat oven to 200° C. Place two filo pastry sheets on top of each other and place 1 heaped tsp. of the banana mixture at one corner of the sheets and fold into a triangle, covering the banana mixture. Oil the filo surface as you keep folding until the end of the pastry. Stick the loose corners with a little oil. Make all the triangles and then place on a baking sheet, brush with oil and bake in oven for 3-4 minutes or until light brown. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETo make the chilli chocolate drizzle, place the chocolate in a glass bowl over a pan of boiling water (on the stove and water should not touch the glass bowl) and melt the chocolate. Add the salted butter and stir in until everything is evenly melted. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETo serve the samosas, lightly drizzle with the chilli chocolate drizzle. Enjoy hot!\u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/blockquote\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv align=\"center\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509768557\/\" title=\"LondonWorkshop2013-51 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-51\" src=\"http:\/\/farm9.staticflickr.com\/8379\/8509768557_6d043b68fb_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510877570\/\" title=\"LondonWorkshop2013-52 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-52\" src=\"http:\/\/farm9.staticflickr.com\/8510\/8510877570_e29fe9170b_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509770457\/\" title=\"LondonWorkshop2013-53 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-53\" src=\"http:\/\/farm9.staticflickr.com\/8241\/8509770457_8a83fc7b4f_b.jpg\" height=\"408\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509773239\/\" title=\"LondonWorkshop2013-55 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-55\" src=\"http:\/\/farm9.staticflickr.com\/8089\/8509773239_8786124871_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv align=\"left\"\u003EAfter the hearty lunch we continued with the assignment. London was showing itself from it’s glorious side. Sunny skies and mild temperatures allowing us to work outdoors on the grounds of the Central Street Cookery School. There was a lot of activity and ideas were discussed, tried and then retried. The participants exuded the energy and helped each other to get their perfect images. I loved watching them, dedicated and absorbed in their work. Jeanne and I went around adding our comments, giving them tips and feedback. \u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv align=\"center\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510882690\/\" title=\"LondonWorkshop2013-56 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-56\" src=\"http:\/\/farm9.staticflickr.com\/8526\/8510882690_26963342d3_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509775493\/\" title=\"LondonWorkshop2013-57 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-57\" src=\"http:\/\/farm9.staticflickr.com\/8087\/8509775493_57167c292e_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510885088\/\" title=\"LondonWorkshop2013-58 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-58\" src=\"http:\/\/farm9.staticflickr.com\/8093\/8510885088_f33d049fd6_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510885894\/\" title=\"LondonWorkshop2013-59 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-59\" src=\"http:\/\/farm9.staticflickr.com\/8519\/8510885894_643631c170_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8514624115\/\" title=\"RhbarberBaiserKuchen-9714 by WFLH, on Flickr\"\u003E\u003Cimg src=\"http:\/\/farm9.staticflickr.com\/8515\/8514624115_833ec989f9_b.jpg\" width=\"610\" alt=\"RhbarberBaiserKuchen-9714\"\u003E\u003C\/a\u003E\u0026nbsp;\u003Ci\u003EPhoto: \u003C\/i\u003E\u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003E\u003Ci\u003EJeanne\u003C\/i\u003E\u003C\/a\u003E\u003Ci\u003E Horak-Druiff\u003C\/i\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509778739\/\" title=\"LondonWorkshop2013-60 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-60\" src=\"http:\/\/farm9.staticflickr.com\/8367\/8509778739_506a71fdaf_b.jpg\" height=\"408\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510887916\/\" title=\"LondonWorkshop2013-61 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-61\" src=\"http:\/\/farm9.staticflickr.com\/8110\/8510887916_f2edf4993f_b.jpg\" height=\"408\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509780713\/\" title=\"LondonWorkshop2013-62 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-62\" src=\"http:\/\/farm9.staticflickr.com\/8085\/8509780713_081466fed3_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs the final shots were taken a calm took over the spacious rooms of the school as each team huddled in front of their notebooks to select, post-process and edit their images for final presentations. Sumayya, Jeanne and I welcomed our wonderful sponsor Vitamix UK, who had been very generous to provide us with a Vitamix machine to make our finale cocktails and one machine offered as a giveaway prize. Laura from Vitamix UK came in to say hi and show us how to make the sensational cocktails. A great way to celebrate the end of a enlivening 2 days.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509781837\/\" title=\"LondonWorkshop2013-63 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-63\" src=\"http:\/\/farm9.staticflickr.com\/8389\/8509781837_6c8ca3ede6_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509783267\/\" title=\"LondonWorkshop2013-64 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-64\" src=\"http:\/\/farm9.staticflickr.com\/8251\/8509783267_8b9ddd4327_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509784245\/\" title=\"LondonWorkshop2013-65 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-65\" src=\"http:\/\/farm9.staticflickr.com\/8243\/8509784245_4d2dc49f09_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510893476\/\" title=\"LondonWorkshop2013-66 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-66\" src=\"http:\/\/farm9.staticflickr.com\/8523\/8510893476_d46acf2f6c_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509786095\/\" title=\"LondonWorkshop2013-67 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-67\" src=\"http:\/\/farm9.staticflickr.com\/8087\/8509786095_cf4440e093_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509787609\/\" title=\"LondonWorkshop2013-68 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-68\" src=\"http:\/\/farm9.staticflickr.com\/8097\/8509787609_b8514546d2_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510897636\/\" title=\"LondonWorkshop2013-69 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-69\" src=\"http:\/\/farm9.staticflickr.com\/8103\/8510897636_6cda27f807_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509791335\/\" title=\"LondonWorkshop2013-71 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-71\" src=\"http:\/\/farm9.staticflickr.com\/8239\/8509791335_1325efe9ea_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509792199\/\" title=\"LondonWorkshop2013-72 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-72\" src=\"http:\/\/farm9.staticflickr.com\/8377\/8509792199_409a625d9f_b.jpg\" height=\"408\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd who won that awesome Vitamix machine? Trust me we all had our eyes on it but it was charming \u003Ca href=\"http:\/\/www.multicultikitchen.blogspot.com\/\"\u003EAniko\u003C\/a\u003E who with a loud cheer as her number was announced got us all laughing and took the machine home with her. Aniko hope you are enjoying making smoothies, cocktails and soups. Congratulations!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCheck out what we all got up to at the London Workshop over at \u003Ca href=\"http:\/\/storify.com\/cooksisterblog\/london-food-photography-workshop\"\u003Eour Storify page\u003C\/a\u003E. It’s a fantastic recap and we keep updating it as details from all our participants and sponsors come in. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509795677\/\" title=\"LondonWorkshop2013-75 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-75\" src=\"http:\/\/farm9.staticflickr.com\/8391\/8509795677_000dd9dd03_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv align=\"center\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8514624305\/\" title=\"LondonFotoDukeOfDelhi by WFLH, on Flickr\"\u003E\u003Cimg src=\"http:\/\/farm9.staticflickr.com\/8509\/8514624305_8c10624112_b.jpg\" width=\"500\" height=\"750\" alt=\"LondonFotoDukeOfDelhi\"\u003E\u003C\/a\u003E\u003Cbr\/\u003E\u003Ci\u003EPhoto: \u003C\/i\u003E\u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003E\u003Ci\u003EJeanne\u003C\/i\u003E\u003C\/a\u003E\u003Ci\u003E Horak-Druiff\u003C\/i\u003E\u0026nbsp; \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509797757\/\" title=\"LondonWorkshop2013-77 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-77\" src=\"http:\/\/farm9.staticflickr.com\/8391\/8509797757_17670726b6_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8509798651\/\" title=\"LondonWorkshop2013-78 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-78\" src=\"http:\/\/farm9.staticflickr.com\/8373\/8509798651_c32ccb52cd_b.jpg\" height=\"911\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510904914\/\" title=\"LondonWorkshop2013-76 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"LondonWorkshop2013-76\" src=\"http:\/\/farm9.staticflickr.com\/8530\/8510904914_c0d21597a2_b.jpg\" height=\"912\" width=\"610\" \/\u003E\u003C\/a\u003E \u003C\/div\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8510142199\/\" title=\"Vitamix3 by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Vitamix3\" src=\"http:\/\/farm9.staticflickr.com\/8101\/8510142199_75a00c8aeb_b.jpg\" height=\"409\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv align=\"left\"\u003EA huge thank you and my deepest gratitude to our lovely \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/11\/LondonStylingPhotographyWorkshop2013.html\"\u003Esponsors\u003C\/a\u003E, \u003Ca href=\"http:\/\/vitamix.co.uk\/\"\u003EVitamix UK\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.feineszeug.de\/\"\u003EFeines Zeug\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.dukeofdelhi.com\/\"\u003EDuke of Delhi\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.pistachiorose.co.uk\/\"\u003EPistachio Rose\u003C\/a\u003E and to Chiswell Street Dining Rooms for providing a great dining experience. \u003C\/div\u003E\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwQR_eW-V0R8AtC3RBigq3YAkrBbAV9yN77wzB3wIyUk6gse9aLOSRLY6pmkugHCcmyjQa0pg_0V4Un2XXtINrVtRf1GW7DQ3yeM76uuBk7JLJvs0rXjcalmB817PbAE9NmzD5kg\/s1600-h\/Weimar2013WorkshopBadge-SIDEBAR-BLACK%25255B5%25255D.png\"\u003E\u003Cimg alt=\"Weimar2013WorkshopBadge-SIDEBAR-BLACK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqR_ipsEon08TWePTwkxuOXx8Bl1HiAiSe9UF5cezbqKpr1Yhda_UTRoZRh6xK4QT1aOLgCqxd20WO46B9WmvkXTpya18W1OB55wDz91R0aB97LdPB0EzGyzPEKaE3hvaVYrLiDw\/?imgmax=800\" height=\"375\" style=\"display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Weimar2013WorkshopBadge-SIDEBAR-BLACK\" width=\"350\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you missed the London Workshop and this has whet your appetite, I’ll be hosting another styling and photography workshop in March here in Weimar. A package deal that \u003Cb\u003Eincludes tuition, accommodation, meals and a whole lot more\u003C\/b\u003E - not to mention \u003Cb\u003Econnecting with like-minded people\u003C\/b\u003E and talking, taking and inhaling food, photography and styling for 2 days.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/weimar-food-styling-photography-and.html\"\u003ECheck out the Weimar workshop details!\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/306335011646815198\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/02\/LondonWorkshopRecap.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/306335011646815198"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/306335011646815198"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/02\/LondonWorkshopRecap.html","title":"Spice it up: London Food Photography and Styling Workshop"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqR_ipsEon08TWePTwkxuOXx8Bl1HiAiSe9UF5cezbqKpr1Yhda_UTRoZRh6xK4QT1aOLgCqxd20WO46B9WmvkXTpya18W1OB55wDz91R0aB97LdPB0EzGyzPEKaE3hvaVYrLiDw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6720533036585596276"},"published":{"$t":"2013-02-13T12:06:00.000+01:00"},"updated":{"$t":"2013-02-13T12:06:59.542+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Middle Eastern"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Spiced Nut and Date Baklava"},"content":{"type":"html","$t":" \u003Ca title=\"Baklava 0021 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8463166928\/\"\u003E\u003Cimg alt=\"Baklava 0021 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8106\/8463166928_5118604f47_b.jpg\" width=\"610\" height=\"914\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWhat’s in a hug? \u003C\/p\u003E\u003Cp\u003EI am a \u003Cem\u003Ehuggy\u003C\/em\u003E kind of person. When I like someone or feel affectionate towards them I am the type to smother them liberally with hugs. Having spent a great part of my life in the Middle East, a little hug and three to four kisses on the cheeks as a greeting was a normal thing. My group of friends were from across the globe; Lebanon, Palestine, Iran, France, India, Portugal and so on. We very much melted all our traditions and habits into one big melting pot and took out the best to practice. Thus, the many kisses and hugs upon greeting!\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWhen I moved to Germany some odd 20 years ago, naturally I was not giving up on this tradition. What I did not realize however was that your normal German is a rather reserved species and my extrovert and gregarious greetings often caused them to raise an eyebrow and probably feel slightly awkward. I admit, I reduced the four kisses to just two but it was almost comical the way many of them would freeze as I planted a cheeky kiss on each side with a hint of hug.\u003C\/p\u003E\u003Cp\u003ESoon however, they warmed up to the idea of hugs and kisses and continued the ritual amongst their own friends. The stiffness eased into a more relaxed attitude and I was often greeted with big smiles and many hugs when I joined my group of friends. \u003C\/p\u003E\u003Cp\u003EIn our often impersonal virtual world I try to continue giving hugs to my dear friends to show them a token of my affection and will end my emails, tweets, chats with “big hugs” or “many kisses and hugs”. And you know what? It does not go unnoticed! The friends I have made over the years are some of the most fabulous people I have met, many of them becoming dear and close friends. I was lucky enough to exchange the virtual “hugs xoxo” to real life hugs with a few of them.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Baklava 0014 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8462058451\/\"\u003E\u003Cimg alt=\"Baklava 0014 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8520\/8462058451_bd1c418445_b.jpg\" width=\"610\" height=\"914\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EHugs have a way of delivering messages of love, approval, congratulations, sympathy, happiness and bonds people together. The simple gesture of putting your arms around other people and enclosing them in a warm embrace makes them feel good and does wonders to uplift your own spirit. A hug makes a person feel loved and accepted. \u003C\/p\u003E\u003Cp\u003ESome people are natural “huggers” (like me) while others have to work a little harder to develop the positive affectionate habit. In addition to the “feel good“ factor, according to \u003Ca href=\"http:\/\/www.mindbodygreen.com\/0-5756\/10-Reasons-Why-We-Need-at-Least-8-Hugs-a-Day.htm\"\u003E10 reasons why we need at least 8 hugs a day\u003C\/a\u003E hugging actually has health benefits, too. \u003C\/p\u003E\u003Cp\u003EWe know that being hugged creates feelings of acceptance and compassion, but did you know that it actually lowers the blood pressure and slows the heart rate of the individual receiving the hug? Frequent hugging benefits heart health of both the hugger and the individual being hugged.\u003C\/p\u003E\u003Cp\u003EPeople both giving and receiving hugs are happier and more relaxed. Those of us who are uptight and stressed are more likely to experience physical symptoms, such as headaches, indigestion and other stress-related illnesses. Hugging is a great stress-reliever, potentially appeasing some of those minor stress-related health issues.\u003C\/p\u003E\u003Cp\u003EThere are so many mental benefits of hugging. Those on the receiving end of affectionate hugs can ward off depression. Anxiety can be somewhat mitigated with a reassuring hug as a compassionate hug can ease grief and loneliness. \u003C\/p\u003E\u003Cp\u003EWe are a hugging household here! I honestly believe that children who receives hugs of affection view the world more positively and are self-confident as they feel reassured and know that they are loved and accepted. There might be greater peace and harmony in the homes of those who hug on a regular basis. It is difficult to maintain a bad mood when you have just been hugged. Seeing your family off with a hug each morning could ensure they have a more positive day.\u003C\/p\u003E\u003Cp\u003ESo, what’s in a hug? I’d say … quite a lot of good stuff. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Baklava 0020 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8463174538\/\"\u003E\u003Cimg alt=\"Baklava 0020 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8515\/8463174538_aa20ee7d26_b.jpg\" width=\"610\" height=\"914\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EOf course when vibrant Holly Becker created a \u003Ca href=\"http:\/\/decor8blog.com\/2013\/01\/30\/bloghug\/\" target=\"_blank\"\u003E#bloghug party\u003C\/a\u003E I was up to embracing it with a huge hug. It’s my kind of party with the simple rules to spread a few hugs across the blog world. \u003C\/p\u003E\u003Cp\u003EHave you hugged a blogger today? \u003C\/p\u003E\u003Cp\u003EIt will be no surprise to you that I would have a huge list of fabulous blogger friends I would like to hugs but I have been giving those on Twitter through the week so will contain myself here.\u003C\/p\u003E\u003Cp\u003EYou see these three ladies here below? Well they of course do not need any introduction. \u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003EJeanne\u003C\/a\u003E, \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\" target=\"_blank\"\u003EJamie\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.luculliandelights.com\" target=\"_blank\"\u003EIlva\u003C\/a\u003E are three of my cherished friends I totally respect and adore. Luckily I’ve had the pleasure of hugging them a few times in person and I do it on a daily basis virtually. As I leave for London tomorrow, I’ll be certainly hugging \u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003EJeanne\u003C\/a\u003E a few times this weekend. Then in May when we all meet in \u003Ca href=\"http:\/\/www.platetopage.com\/2012\/10\/Ireland.html\" target=\"_blank\"\u003EIreland\u003C\/a\u003E there are sure to be a few group #bloghugs happening over the weekend. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBm62x-k1jwwHyqF60XjRnsxz3P_mBdtAlSCsoewi6XaGLZBxGszTipTcZQ_AlnnhXJSjCyuJDWEebGGWUj1XDrT2RfkFWUiMfo03-I_CM_XSAEtOlfjz51FRjMlQqbzusTuqrkg\/s1600-h\/Tuscany4%25255B4%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Tuscany4\" border=\"0\" alt=\"Tuscany4\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOtdQU14boMPdOCE0OO3FFi9ucMT68vN6G_GwnxA9UhqGrQWF4GKFA0c0HkNJulpUik3puaZ9w0DPYLTjz3i1HCFqUO9f5mhoN4L03-D2YqjzIG6fYvwUe4_k2UHB3BShUX3IJRg\/?imgmax=800\" width=\"550\" height=\"412\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI am also sending a huge #bloghug all the way to Dubai to my dear friend \u003Ca href=\"http:\/\/mycustardpie.com\"\u003ESally\u003C\/a\u003E, whom I only met last year and hugged often, but we feel like we know each other so much longer. It’s the kind of friendship where we simply pick up where we left off the last time we hugged. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/\" target=\"_blank\"\u003ESandy\u003C\/a\u003E and I see each other on a regular basis as she lives just a few kilometers from Weimar. She attended \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/07\/EttersburgPhotographyStylingWorkshop.html\" target=\"_blank\"\u003Emy workshop in Ettersburg\u003C\/a\u003E last year and since then we have had many sushi lunches, cake and coffee afternoons and hugs together. Soon we will be hosting a \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/weimar-food-styling-photography-and.html\" target=\"_blank\"\u003Esensational creative workshop together\u003C\/a\u003E. Big #bloghug to you for being a kind and gentle soul. \u003C\/p\u003E\u003Cp\u003EMany warm #bloghugs also going over to \u003Ca href=\"http:\/\/junglefrog-cooking.com\/\" target=\"_blank\"\u003ESimone\u003C\/a\u003E, whom I also met for the first time, after a long virtual friendship, at our first \u003Ca href=\"http:\/\/platetopage.blogspot.com\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E here in Weimar. Since then we have met a few times and we just click so well. Ours is an unpretentious and easy-going friendship. I love her hearty laugh and she always puts a smile on my face. \u003C\/p\u003E\u003Cp\u003EI’ve been blogging for seven years now and over the years I’ve made and met quite a few friends through this space and I am forever grateful for the love, the honesty, the loyalty and the support. There are times when there is negativity from the outside, but with such Class A friends in my corner, I always feel like a winner. \u003C\/p\u003E\u003Cp\u003E#bloghugs, my friends. \u003C\/p\u003E\u003Cp\u003EWhat better way to share a few hugs than with the sweet, syrupy and nutty iconic baklava. It is Middle East’s grandest pastry and a visit to any bakery in the vast Middle Eastern countries will have you truly lusting after the large variety piled high on large metal platters. \u003C\/p\u003E\u003Cp\u003EApparently it is also an alleged aphrodisiac so … it’ll make a great treat for your Valentine tomorrow! \u003C\/p\u003E\u003Cp\u003EMake sure you use the freshest nuts you can find as the success of this dish depends on it. Do not skimp on butter as it imparts its flavors into the pastry giving it a richer and moister taste. I also add a few sticky dates to my baklava, which really adds a sensational highlight to the dessert. Use medjool dates, they are the “\u003Ca href=\"http:\/\/www.guardian.co.uk\/lifeandstyle\/2013\/jan\/24\/dates-truly-fruit-of-paradise\" target=\"_blank\"\u003Efruit of paradise\u003C\/a\u003E” and bring along juicy sweetness for a great flavor. \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Spiced Nut and Date Baklava \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/spiced-nuts-and-date-baklava\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Baklava 0021 by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8463166928\/\"\u003E\u003Cimg alt=\"Baklava 0021 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8106\/8463166928_5118604f47_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1h\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nYields: \u003Cspan class=\"yield\"\u003E30 servings\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E450g phyllo pastry \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E300g mixed nuts, I used cashews, pecans, hazelnuts, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g dates, pitted and finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E170g butter, clarified \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E½ teaspoon ground cardamom \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E½ teaspoon ground cinnamon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E½ teaspoon ground ginger \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the syrup\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E285g sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E180ml water \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon orange blossom water \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPre-heat oven to 135 degrees C. \u003C\/li\u003E\n\u003Cli\u003EIn a food processor place the nuts, dates, spices and sugar and pulse a few times till the mixture has coarse consistency. \u003C\/li\u003E\n\u003Cli\u003EGenerously brush a 24x34 cm baking tray with the butter. Layer 8 sheets of phyllo dough, brushing each sheet with more butter, then spread half of the nut and date mixture over the phyllo. \u003C\/li\u003E\n\u003Cli\u003EPlace another 4 sheets of phyllo over the mixture, also brushing each sheet with butter. Spread the remaining half of the nut mixture and finally layer the last 12 sheets of pastry, brushing with butter as you layer. \u003C\/li\u003E\n\u003Cli\u003EUsing a sharp knife, slice the baklava all the way through into diamonds. \u003C\/li\u003E\n\u003Cli\u003EBake the baklava slowly for 2 hours until the top is golden. Pour the cooled syrup (recipe below) as soon as the baklava comes out of the oven. Allow the baklava to cool to room temperature before serving. Baklava will keep in the tray, covered, for 3-4 days. \u003C\/li\u003E\n\u003Cli\u003ETo make the syrup place all the ingredients into a small saucepan and bring to a gentle simmer over a medium heat. \u003C\/li\u003E\n\u003Cli\u003EReduce the heat and cook the mixture over low heat until mixture becomes syrupy. This should take approximately 10 minutes. \u003C\/li\u003E\n\u003Cli\u003ERemove the syrup from the heat and allow to cool completely before using. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Baklava 0023 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8463162216\/\"\u003E\u003Cimg alt=\"Baklava 0023 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8369\/8463162216_4519936385_b.jpg\" width=\"610\" height=\"914\" \/\u003E\u003C\/a\u003E       \u003Cp\u003EThe harmony of the warming spices, crunchy nuts and chewy dates layered between buttery pastry is irresistible on its own but the addition of the sweet syrup flavored with orange blossom water adds a touch of heaven. Sticky, sweet and wonderfully moreish. The perfect foodie hug for my friends, my readers and … my Valentine. Enjoy! \u003C\/p\u003E\u003Cp\u003EI’m taking off for London early tomorrow and really looking forward to \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/11\/LondonStylingPhotographyWorkshop2013.html\" target=\"_blank\"\u003Emy workshop\u003C\/a\u003E on Friday and Saturday. We have a full house with delegates coming in from Norway, Germany, Austria, Italy and of course the UK. I just cannot wait to feel the energy and creativity flowing in the 2 days and I am sure there will be a few hugs exchanged during this time as these workshops are very intensive and emotional. London always is always so exciting and I love meeting blogger friends for dinner or cocktails to catch up with them. This time I am really looking forward to seeing \u003Ca href=\"http:\/\/maisoncupcake.com\/\" target=\"_blank\"\u003ESarah\u003C\/a\u003E, \u003Ca href=\"http:\/\/iamafeeder.net\" target=\"_blank\"\u003EJackie\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.renbehan.com\/\" target=\"_blank\"\u003ERen\u003C\/a\u003E, \u003Ca href=\"http:\/\/mondomulia.com\" target=\"_blank\"\u003EGiluia\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.facebook.com\/nitinkapoorphotography\" target=\"_blank\"\u003ENithin\u003C\/a\u003E and \u003Ca href=\"http:\/\/anneskitchen.co.uk\/\" target=\"_blank\"\u003EAnne\u003C\/a\u003E to name a few blogger friends I have made through the blog and \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\" target=\"_blank\"\u003Epast workshops\u003C\/a\u003E. And I am very excited to finally meet my gorgeous hostess \u003Ca href=\"http:\/\/www.pukkapaki.com\/\" target=\"_blank\"\u003ESumayya\u003C\/a\u003E with whom I am co-hosting the London Workshop. Last but never least I will be reunited with my sister-from-another-mother, Jeanne who as always gives me a free bed when I am in London. \u003C\/p\u003E\u003Cp\u003ESo as you can see I will be hugging a lot of bloggers the next few days and partying wildly for Holly’s #bloghug party. Of course a very special #bloghug goes out to \u003Ca href=\"http:\/\/decor8blog.com\/\" target=\"_blank\"\u003EHolly\u003C\/a\u003E, the organizer of the party too. \u003C\/p\u003E\u003Cp\u003ETo you all ..\u003C\/p\u003E\u003Cp\u003E\u003Cfont size=\"6\"\u003E\u003Cstrong\u003Exoxo\u003C\/strong\u003E\u003C\/font\u003E\u003C\/p\u003E\u003Cp\u003EHave a special Valentine tomorrow and make sure you hug the special people in your life.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont size=\"3\"\u003E[WORKSHOP NEWS]\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ELONDON:\u003C\/strong\u003E If you would like to stay tuned to what’s happening during the London workshop you can follow the hashtag \u003Cu\u003E\u003Cstrong\u003E#LondonFoto\u003C\/strong\u003E\u003C\/u\u003E or @MeetaWFLH on Twitter or my \u003Ca href=\"https:\/\/www.facebook.com\/pages\/Meeta-K-Wolff-Photography\/249590195103873\" target=\"_blank\"\u003Ephotography page on Facebook\u003C\/a\u003E or catch me posting images on \u003Ca href=\"http:\/\/instagram.com\/meetakwolff\" target=\"_blank\"\u003EInstagram\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWEIMAR\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8428816295\/\"\u003E\u003Cstrong\u003E\u003Cimg style=\"margin: 0px 10px 0px 0px\" alt=\"Weimar2013WorkshopBadge-SIDEBAR-BLACK\" align=\"left\" src=\"http:\/\/farm9.staticflickr.com\/8503\/8428816295_c9c95d161f_b.jpg\" width=\"300\" height=\"320\" \/\u003E\u003C\/strong\u003E\u003C\/a\u003EWe are gearing up for a sensational workshop experience here in Weimar, Germany in March. Registrations have been filling\u0026#160; up fast but we still have a few selected spots left on the workshop. Don not miss it!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EShoot, Style, Craft \u0026amp; Design …\u003C\/strong\u003E the Weimar Food Styling, Photography and Design Workshop at the Landgut Holzdorf    \u003Cbr \/\u003E\n\u003Cb\u003E15 - 16 March 2013, Weimar, Germany     \u003Cbr \/\u003E\n\u003C\/b\u003EDetails \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/weimar-food-styling-photography-and.html\"\u003Ehere\u003C\/a\u003E.    \u003Cbr \/\u003E\n\u003Cstrong\u003ERegistrations now open \u003C\/strong\u003E\u003Ca href=\"https:\/\/docs.google.com\/spreadsheet\/viewform?formkey=dDFjZlZJTVdQYjhzY1VCRjFlUE5KN0E6MQ\"\u003Ehere\u003C\/a\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003Cstrong\u003E.\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EBe there!\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore huggable treats for your friends and Valentine from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"417\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmcE6F2rX5ZIsSs9N9ljso97m3sreNhRXOEnMmGtrJOg9-CnMAkKRYJpGct9KH_xRf6pALaS2qfl_5OHJW4RxMejaUb8eWAwQYRAgqGzik7r1eH7hl6VOpHGkuHkVlZgxwTugeqA\/s1600-h\/MatchaPralines06framed2%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px\" title=\"MatchaPralines06framed2\" border=\"0\" alt=\"MatchaPralines06framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiH9Lxoco611-TurFr4CEa1KEVhBrcDVzhySpBgeY2fmyMP4rDBv-4lF6WiFwJTS6NXR_LbQv084W0vxqcplmwhJsiazyi2z3OnpMFOqQf7O2_WRxCbE9bp5AAuqsyaJIm2HEQA5Q\/?imgmax=800\" width=\"164\" height=\"244\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhcjuQuJ1KlihZ-f6p_Y0YadquKUaTQYiV1xbDbuc8mXIDMHaRV61qSpe4_zTVfDybE5Cd-oSY25GS9IJ3WVe6gIszcJfFcm3yeCfLKV1ibH-ydWUAH9Ec13A_Em20H65icCgRc8Q\/s1600-h\/ChosSponge%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px\" title=\"ChosSponge\" border=\"0\" alt=\"ChosSponge\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7M4bqjp3tV808Waz1s-fniri8mwzFs-1OnJmQolsLBHhaghL80KxPr3aWeQprp-tmAiBJrFSpw20HSDmQSwL8zbRTpugUrYt6BATvp1reW2OBNYwyszLnwhYOKW40uWXD9JKMbg\/?imgmax=800\" width=\"164\" height=\"244\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"148\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhnTT8BCKY15jmtxm63fSfOPUvjc66tug3FpKWtAbKCzpi9WyDwHF0o1I7U2Jg91gGOdPGETX57tOSwMDAhBXr7OZOy2noinpuH0XwVrmiERqAK55LiefC1FotsJDjUMpG3k_BQig\/s1600-h\/MacaronsRosewaterRaspberry02framed2%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px\" title=\"MacaronsRosewaterRaspberry02framed2\" border=\"0\" alt=\"MacaronsRosewaterRaspberry02framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGycr_Rdpr0rytCPpGtb_y5QigPrFgmpDfZAyOCX84FStaLG7RYz2kabe3Pqv_aVb5NyCbLYFRIUmfkI6bYpP0YY0i7v-NY6fbNkXSyiyNGvZLtVurXyBNAQjEA_xPkM3Io2CB8Q\/?imgmax=800\" width=\"164\" height=\"244\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/sweet-gifts-matcha-white-chocolate.html\"\u003EMatcha White Chocolate Pralines with Pistachios\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/chocolate-espresso-sponge-pudding-and.html\"\u003EChocolate Espresso Sponge Pudding\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"148\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/03\/rosewater-and-raspberry-macarons.html\"\u003EMacarons - Rosewater and Raspberry\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6720533036585596276\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/02\/spiced-nut-and-date-baklava.html#comment-form","title":"38 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6720533036585596276"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6720533036585596276"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/02\/spiced-nut-and-date-baklava.html","title":"Spiced Nut and Date Baklava"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOtdQU14boMPdOCE0OO3FFi9ucMT68vN6G_GwnxA9UhqGrQWF4GKFA0c0HkNJulpUik3puaZ9w0DPYLTjz3i1HCFqUO9f5mhoN4L03-D2YqjzIG6fYvwUe4_k2UHB3BShUX3IJRg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"38"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7195712505428754309"},"published":{"$t":"2012-11-14T09:46:00.000+01:00"},"updated":{"$t":"2012-11-14T09:46:37.228+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"}],"title":{"type":"text","$t":"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart"},"content":{"type":"html","$t":"\u003Ca title=\"HoneyZwetschgenTart-0028 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8170362861\/\"\u003E\u003Cimg title=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0028) by Meeta K. Wolff\" alt=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0028) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8483\/8170362861_f5d4c373ed_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EAfter my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/11\/dubai-state-of-art-food-photography.html\"\u003Ereturn from Dubai\u003C\/a\u003E I was thinking of taking a few days out before jumping into the familiar high powered routine I usually have. We arrived just in time for a bank holiday in the middle of the week and there was nothing standing in the way of a few extra days of tranquility and lounging around the house recuperating from the intense eight days in Dubai. I was not tired nor did I feel drained, on the contrary I was full of energy and motivated, raring to shift into sixth gear and zoom ahead. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI realize however, that I need to force myself into a few days of rest to renew and restore the super battery pack I seem to have been born with. Furthermore, after trips like this one, where I come back with so many impressions, I often need time to process them and take them in, writing notes to make sure I do not forget the details. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"HoneyZwetschgenTart-0019 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8170383558\/\"\u003E\u003Cimg title=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0019) by Meeta K. Wolff\" alt=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0019) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8338\/8170383558_207e560205_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EUpon arrival Tom surprised us at the station. Originally he was due to arrive from Stockholm, where he works during the week, the following day, but seeing him standing on the platform lifted my spirits. Tom often plays the part of an anchor in my life. There are times when this irritates the hell out of me, as when I am on a roll the anchor feels heavy and burdens me. Truth is, in the back of my head I know, I need him to remind me to “take a nap”, “take a bath” or to “just look out of the window.” I need him to slow my bulldozing ahead and to take time to rest the brain and body to be “more constructive and creative” as he says.\u003C\/p\u003E\u003Cp\u003EOver the years I have taught myself to create islands of serenity for myself throughout the day, however there are times when you need more than an island. You need a continent where you reside in your pajamas, do nothing but read the weekend paper from page to page, take naps and eat waffles all day long. Away from the notebook, from the social networking, post-processing, proposal writing, workshop planning, sponsor searching, HTML tormenting, blog caring days that keeps me happily moving ahead. I love every aspect of what I do and I believe that is where the danger lies … it is hard to know where and when to draw the line. It’s all fun, isn’t it? \u003C\/p\u003E\u003Cp\u003EAnd when you are having fun why would you want to stop it, right? That’s where my wise husband will say “too much of a good thing also spoils the fun!” That simple!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"HoneyZwetschgenTart-0024 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8170358435\/\"\u003E\u003Cimg title=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0024) by Meeta K. Wolff\" alt=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0024) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8070\/8170358435_ce0b40bbbc_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EA few days later, as we sat together with our calendars, coordinating our schedules and travel plans for next year, he murmured,\u003C\/p\u003E\u003Cp\u003E“I guess the rule applies here too!”\u003C\/p\u003E\u003Cp\u003EI looked questioningly at him. He shrugged indicating to the handful of weekends we had together in the first quarter of the new year. “Too much of a good thing spoils the fun!” he said pointing to both of us and we laughed. From Stockholm to Weimar to London, Dubai, Switzerland, Dublin and back to Weimar we’ll be covering several kilometers again and our time is so limited. It’s good, it’s bad, we have the ups and the downs and we make the best of it - on our comfort continent, in pajamas and some sweet treat like this sensational tart.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"HoneyZwetschgenTart-0030 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8170366475\/\"\u003E\u003Cimg title=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0030) by Meeta K. Wolff\" alt=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0030) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7265\/8170366475_e8db70d8ea_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.luculliandelights.com\/\"\u003E\u003Cimg style=\"border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px\" title=\"BannerP2P\" border=\"0\" alt=\"BannerP2P\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrfVlsZwOTOFaymIeNcX2ARLgNaBTOshQ9L5wzce47piFOPTSKJZyKRffqHhAKaY73A2zP6ZZ2i96M1cvwUPSYWoiRKZTGe08XwAQN2FvnwNkrNryDg5oVkje0eBN6NyZXqkAm5Q\/?imgmax=800\" width=\"300\" height=\"197\" \/\u003E Ilva\u003C\/a\u003E,\u003Ca href=\"http:\/\/www.cooksister.com\/\"\u003E Jeanne\u003C\/a\u003E, \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\"\u003EJamie \u003C\/a\u003Eand I are now well underway with the organization and planning of our next\u003Ca href=\"http:\/\/www.platetopage.com\/\"\u003E From Plate to Page workshop\u003C\/a\u003E. \u003Ca href=\"http:\/\/www.platetopage.com\/2012\/10\/Ireland.html\"\u003EDublin, Ireland in May 2013\u003C\/a\u003E is the place to be next year as we take our hands-on and power packed workshop series to the wonderful green country. If you have not already, \u003Ca href=\"http:\/\/platetopage.blogspot.de\/p\/register-now.html\"\u003Eregister your interest here\u003C\/a\u003E. We are enhancing the program, bringing on new fantastic features to continue our very popular \u003Ca href=\"http:\/\/www.platetopage.com\/p\/our-guest-writers.html\"\u003Eguest writer series\u003C\/a\u003E and we have ironed out the last bugs on our sparkly \u003Ca href=\"http:\/\/www.platetopage.com\"\u003Enew website\u003C\/a\u003E. As the email correspondence between the four of us pick up momentum we are excited to share all the good news as many things are taking shape. Our new website allows us to be more interactive with our readers, participants and alumni, which was an important reason for us to change the style of the site. We are kicking this off with a pretty sensational challenge for all of our readers. We want you to be creative and be inspired! We are topping it all off with a fabulous prize worth about 200 Euros! Do not miss this \u003Ca href=\"http:\/\/www.platetopage.com\/2012\/11\/ComfortFoodGiveaway.html\"\u003Esensational challenge\u003C\/a\u003E. \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Honey Cinnamon Zwetschgen and Hazelnut Cream Tart\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/honey-cinnamon-zwetschgen-and-hazelnut-cream-tart\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"HoneyZwetschgenTart-0030 by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8170366475\/\"\u003E\u003Cimg alt=\"HoneyZwetschgenTart-0030 by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7265\/8170366475_e8db70d8ea_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes \u003Cspan class=\"value-title\" title=\"PT30M\"\u003Eplus time for shortcrust pastry\u003C\/span\u003E\u003C\/span\u003E\u003Cbr\/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E60 minutes\u003Cspan class=\"value-title\" title=\"PT60M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr\/\u003EServes: \u003Cspan class=\"yield\"\u003E8\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003EFor the shortcrust pastry\u003C\/i\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E225g all-purpose flour \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E100g butter, cold and diced \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E1 tablespoon cinnamon \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the hazelnut cream\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E170g hazelnuts, pulsed very finely \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E50g brown sugar \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E3 tablespoons butter, softened \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E2 free-range eggs \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E1 vanilla pod, scraped \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E2 tablespoons all-purpose flour \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003EPinch fleur de sel \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the topping\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E6-8 ripe zwetschgen or plums, sliced \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E1 egg, beaten with a splash of water \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E3 tablespoons butter, softened \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E2 tablespoons honey, warmed \u003C\/li\u003E\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EFor the shortcrust pastry, sieve the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. \u003C\/li\u003E\n\u003Cli\u003ESprinkle in the salt and cinnamon, then add 2-3 tablespoons water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for 30 minutes. Roll out pastry on a lightly floured surface to about 5mm thick. Line a 25cm diameter or a rectangular flat tart pan. Press the pastry in firmly and leave the excess hanging over the edge. Place pan in refrigerator and chill until the filling is prepared. \u003C\/li\u003E\n\u003Cli\u003EPreheat oven to 160 degrees C. \u003C\/li\u003E\n\u003Cli\u003EMake the hazelnut cream by pulsing the hazelnuts finely in a food processor. Add sugar, eggs, vanilla seeds, flour and and fleur de sel and continue to pulse until combined thoroughly. The consistency of the mixture should be thick like pudding. Refrigerate for 30 minutes. \u003C\/li\u003E\n\u003Cli\u003EAssemble the tart, by brushing the the base and the sides of the prepared tart pastry with the egg wash. Pour the pastry cream into the tart and smooth it out with a spatula.. Arrange the zwetschgen slices on top of the cream, tucking the thin edge under the thicker. Cut off any excess pastry hanging from the pan. \u003C\/li\u003E\n\u003Cli\u003EBake for 45 minutes or until the cream is golden and bubbly. Remove from the oven and brush the top and the border with the warm honey. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003ENotes:\u003C\/b\u003E Serve the tart with some cream Chantilly or vanilla ice cream. \u003C\/p\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"HoneyZwetschgenTart-0034 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8170370429\/\"\u003E\u003Cimg title=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0034) by Meeta K. Wolff\" alt=\"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart  (0034) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7248\/8170370429_afb6ac1c75_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ESomewhere between frangipane and a pudding the filling is luscious and nutty, while the juicy zwetschgen bring fruity flavor to the tart. I love this shortcrust pastry recipe as it is flakey, crumbly and not too sweet. The recipe will work for sweet and savory tarts perfectly. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgPPJP61w7qKcJTMnurF4Qa-Bw2bFGHK1nuURL2sbFTV9okTVY8FJJ0v8HAjIxqce2gcIHli4pWkGnLw1oB3BHR8SUQrXZ8eDfkFZH18owa8RyTATL6hKrRalc8xyB4M59d5_LgSg\/s1600-h\/DubaiOct2012_WM-0123%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"DubaiOct2012_WM-0123\" border=\"0\" alt=\"DubaiOct2012_WM-0123\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjI7-Y7rluqZdQ6Upz1XxXuGAXRvmfVYpb3q4G-KyozjZoLfB3CVtncWWDzwoJTJOhkmOrQ3ESqmEizzS3MxjthZfwc1dIcLBc8USSsCJJUARJunrvOEa2Xx-a446AW7cvbKuIAEw\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWith this sweet treat I wish all my Indian friends and readers a very \u003Cstrong\u003EHappy Diwali\u003C\/strong\u003E! My warmest wishes to everyone - hope you lit up the sky with sparkles and crackers! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjkYqEEK4bMQw2KWrsygAJ3Hc8x9TeftH2W3mLq_VJnzoB7f-GhL1YRSCaeEooOcXaLCC2zEm1tp2Bs1eszJIkoUWIufwmBDYzHOBXb7AnFRJI7g7fpFSCcv5FgE6HOipXVWRpjpA\/s1600-h\/MonthlyMingleBanner%252520November2012%25255B5%25255D.png\"\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 20px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"MonthlyMingleBanner November2012\" border=\"0\" alt=\"MonthlyMingleBanner November2012\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi36Niaoj9EpRA5w_55ebOv3xqjETT25W6Xt7pPCfbvu-dPX7bfllOg1-pwaz6tznQh9du-6nLAjiEcr2y_53cBEIdfhjO6kmjIIw4VuMnhI4FFR_5nS-pnmpFAeKk7yTJOuHhapQ\/?imgmax=800\" width=\"300\" height=\"300\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EFinally, the latest edition of the Monthly Mingle is over at \u003Ca href=\"http:\/\/thewellseasonedcook.blogspot.com\"\u003EThe Well-Seasoned Chef\u003C\/a\u003E. Excited to have Susan hosting this with a fantastic theme - \u003Ca href=\"http:\/\/thewellseasonedcook.blogspot.com\/2012\/11\/november-monthly-mingle-announcement.html\"\u003EPot Pies\u003C\/a\u003E - cosy and comforting (it also complements the Plate to Page challenge - just saying!). You’ll find all the details on the \u003Ca href=\"http:\/\/thewellseasonedcook.blogspot.com\/2012\/11\/november-monthly-mingle-announcement.html\"\u003Eannouncement page\u003C\/a\u003E. See you there! \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003EMore fruity tarts from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"406\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"122\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaYwcgYOqP2CGMe0uyxU9Rd8hfbvUuqVYMhEKmJGQzux9dRyipMmnLxcL4pzijIR1GbBS4tRQylgIk4Qj4OditANtjurUFxW0_ykFc3K5hSh02tm3gPpgDiLhyphenhyphenIgRAkL6Nwiot3A\/s1600-h\/FigGorgonzolaCrostata_0024-CR%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"display: inline\" title=\"FigGorgonzolaCrostata_0024-CR[2]\" alt=\"FigGorgonzolaCrostata_0024-CR[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgc8ZDoOrnQ6CsKfSJrxMKsC4aifr8mAE_KmNwOQA5yf5OHCzzUkhEsf16CcBioAsUS20eI5UE63aFOzvkmEWY3FBSDvt-x7xOHeepaoGwuYsiDhT7Hxft1cG08epZBz4d_33l_sQ\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"137\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYlSKqmGrb4Kz6v_rHdgrcybQ5JV9qkPLb8vDy7A4wLVS7TjylhIR3aEgyg444rtb5DS0obJbAjMrP6yd6TQdB7zBOyMfX7ounS_P-9caPYkjZtu9q2Yyup2i07mJuIZVYP4QaxA\/s1600-h\/MincemeatFrangipaneTart-0066-WM_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"display: inline\" title=\"MincemeatFrangipaneTart-0066-WM_thumb\" alt=\"MincemeatFrangipaneTart-0066-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi26Grt5gK3XE_d-3e7mAWWVIeVruq16rmVO7dE11NIEUbULJvaVOnRXIX5-Z0YbtaMhKLoCmYjdBkRC6WD8F8T3nKILh1glgN-6_nSt6CbeYs7tokhdKJSAm_BlUWKjLCLlcKLIQ\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"137\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQ-9aSLUUbzghroA9qd7spYk8Gp7JU_IH38ycgMHkpOFu465YcK4h7qDFgQ3qME7cEWJS9vjIzlG6QFmBM9ScHWF3_pLXcQu5ZLxdNy08nug860O0Kjw4FbFDjzWNNwwC_dnJjCQ\/s1600-h\/ApricotFranfipaneTar_0057WM_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"display: inline\" title=\"ApricotFranfipaneTar_0057WM_thumb\" alt=\"ApricotFranfipaneTar_0057WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjcqjEAssay4O_Fq4uqsHJzmqsSIvc0NJxejPL_0CY0w8kEyVJGSdxS-2wvcIMrMTUlEsckuxmRKVUmw8eyfxUVSNt8GCWRkaL_qgVqMVaIM9sZ4rT9Lfa0qnB3J4WNq8jyA6dD2g\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"122\" align=\"center\"\u003E         \u003Ch5\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/09\/honey-figs-gorgonzola-and-prosciutto.html\"\u003E\u003Cfont style=\"font-weight: normal\"\u003EHoney Figs Gorgonzola and Prosciutto Crostata\u003C\/font\u003E\u003C\/a\u003E\u003C\/h5\u003E\u003C\/td\u003E        \u003Ctd width=\"137\" align=\"center\"\u003E         \u003Ch5\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-hazelnut-frangipane-tart-with.html\"\u003E\u003Cfont style=\"font-weight: normal\"\u003EHazelnut Frangipane Tart with Quince Hazelnut Mincemeat\u003C\/font\u003E\u003C\/a\u003E\u003C\/h5\u003E\u003C\/td\u003E        \u003Ctd width=\"137\" align=\"center\"\u003E         \u003Ch5\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/apricot-and-pistachio-frangipane-tart.html\"\u003E\u003Cfont style=\"font-weight: normal\"\u003EApricot and Pistachio Frangipane Tart\u003C\/font\u003E\u003C\/a\u003E\u003C\/h5\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7195712505428754309\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/11\/HoneyZwetschgenHazelnutCreamTart.html#comment-form","title":"44 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7195712505428754309"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7195712505428754309"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/11\/HoneyZwetschgenHazelnutCreamTart.html","title":"Honey Cinnamon Zwetschgen and Hazelnut Cream Tart"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjrfVlsZwOTOFaymIeNcX2ARLgNaBTOshQ9L5wzce47piFOPTSKJZyKRffqHhAKaY73A2zP6ZZ2i96M1cvwUPSYWoiRKZTGe08XwAQN2FvnwNkrNryDg5oVkje0eBN6NyZXqkAm5Q\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"44"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6331827471643434898"},"published":{"$t":"2012-08-01T15:37:00.000+02:00"},"updated":{"$t":"2012-08-03T12:00:39.773+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"}],"title":{"type":"text","$t":"French Strawberry Hazelnut and Creme Patissiere Tart"},"content":{"type":"html","$t":"\u003Ca title=\"StrawberryCremePatiserieTart-0041-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7685023676\/\"\u003E\u003Cimg title=\"French Strawberry Creme Patiserie Tart (0041) by Meeta K. Wolff\" alt=\"French Strawberry Creme Patiserie Tart (0041) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8292\/7685023676_e2f49f4503_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u0026#160; \u003Cp\u003ECould these possibly be the last of the strawberries for the year? \u003C\/p\u003E\u003Cp\u003EIt seems not too long ago that we were just getting excited about the start of the strawberry season. Spending quite a few days at our pick-your-own strawberry farm on the way home from work and school became customary. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EHowever a couple of weeks ago as we made our way to the fields both Soeren and I were saddened by the sight of a small tractor turning the soil over and preparing the individual patches for the next season – next year!\u003C\/p\u003E\u003Cp\u003EOur favorite patch on the field had been trimmed and laid to rest, but the farmer’s wife pointed us to a lone patch at the far end of the field and told us we might be able to find a few there. Alas, although we did find a few, they were not enough to really bring home. Instead, we gathered what we found and then made our way back to the car where we sat with the boot open and munched the few fistfuls of the juicy fruit. \u003C\/p\u003E\u003Cp\u003EIt did not take long for the tractor to make its way to that patch, working its way like a fierce giant treading all that came in its way flat. Simultaneously, Soeren and I let out a forlorn sigh. We both were recalling the lovely day we spent with 3 of his friends at the field just a few days earlier.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"SoerenStrawberryField-0054-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7685026628\/\"\u003E\u003Cimg title=\"Soeren Strawberry Field (0054) by Meeta K. Wolff\" alt=\"Soeren Strawberry Field (0054) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8426\/7685026628_67172bd914_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EIt was a hot and muggy afternoon and the house echoed with the giggles and squeaks of pre-teens. Soeren had three friends over and after spending most of the morning outdoors, were taking refuge in the coolness of his room. Usher played on the radio and the four kids seemed to be getting nosier by the minute. As I tried to concentrate on some paperwork, the combination of rising temperatures combatting against the rising pandemonium in Soeren’s room became impossible. \u003C\/p\u003E\u003Cp\u003EShutting my notebook, I told the four to put their shoes on as we were going on a little trip. I revel at the sight of sparkles in the eyes of 10 year olds when adventure or mystery lies ahead and I piped on that tune like the Pied Piper to lure them into the car. \u003C\/p\u003E\u003Cp\u003EAs we neared the fields I told them what their mission was.\u003C\/p\u003E\u003Cp\u003E“\u003Cb\u003EA Tart\u003C\/b\u003E – not just any tart but \u003Cb\u003ETHE\u003C\/b\u003E perfect strawberry tart is in the planning. As the best \u003Cb\u003EStrawberry Agents\u003C\/b\u003E in Weimar, your mission, if you choose to accept it, is to find the juiciest and plumpest strawberries on the field. But be aware: there are other strawberries camouflaged as juicy strawberries but a closer look reveals them to be moldy, mushy and tasteless. Your weapons: bamboo strawberry baskets, your bare hands and your mouths. Make sure you devour as many of the strawberries before you use the baskets. Wish you all the best with your Strawberry Mission”\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Diptych StrawberryFields2-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7685050234\/\"\u003E\u003Cimg title=\"Diptych Strawberry Fields 2 by Meeta K. Wolff\" alt=\"Diptych Strawberry Fields 2 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8003\/7685050234_f7e8fdb30b_b.jpg\" width=\"610\" height=\"433\" \/\u003E\u003C\/a\u003E \u003Ca title=\"Diptych StrawberryFields1-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7685047744\/\"\u003E\u003Cimg title=\"Diptych Strawberry Fields 1 by Meeta K. Wolff\" alt=\"Diptych Strawberry Fields 1 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8025\/7685047744_e788274f96_b.jpg\" width=\"610\" height=\"433\" \/\u003E\u003C\/a\u003E \u003Ca title=\"Diptych StrawberryFields3-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7685052530\/\"\u003E\u003Cimg title=\"Diptych Strawberry Fields 3 by Meeta K. Wolff\" alt=\"Diptych Strawberry Fields 3 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8164\/7685052530_bbde41b43c_b.jpg\" width=\"610\" height=\"433\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EOff they hastened giggling, but fully submerged in their new role of Strawberry Agents on their strawberry mission. I watched them chattering away, squealing at the sight of the right fruit. \u003C\/p\u003E\u003Cp\u003E“No! These are too big! Look here are so many!”   \u003Cbr \/\u003E\n“Oh look these are so red!”    \u003Cbr \/\u003E\n“No no – they do not taste good enough for the tart”\u003C\/p\u003E\u003Cp\u003EAnd in this way a few hours passed and we came home with about 4 kilos of the juiciest and sweetest strawberries of the season. In these few hours I was able to put together a couple of ideas I had whizzing in my head for a tart and our teamwork proved to be extremely fruitful. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"StrawberryCremePatiserieTart-0010-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7685017544\/\"\u003E\u003Cimg title=\"French Strawberry Creme Patiserie Tart (0010) by Meeta K. Wolff\" alt=\"French Strawberry Creme Patiserie Tart (0010) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8007\/7685017544_e21d04d525_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u0026#160;\u003Ca title=\"StrawberryCremePatiserieTart-0060-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7685042554\/\"\u003E\u003Cimg title=\"French Strawberry Creme Patiserie Tart (0060) by Meeta K. Wolff\" alt=\"French Strawberry Creme Patiserie Tart (0060) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8160\/7685042554_85c8b40499_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E \u003Ca title=\"Poppy2012-0079-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7685045408\/\"\u003E\u003Cimg title=\"Poppy 2012 (0079) by Meeta K. Wolff\" alt=\"Poppy 2012 (0079) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8012\/7685045408_93b738e7d6_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EBack at home I prepped the ingredients and the kids helped to weigh, cut and mix. Rolling out the pastry, whisking the filling and cutting the strawberries, \u003Ci\u003Ethe mission\u003C\/i\u003E continued into the afternoon. Finally when I put the tart together, 4 pairs of gleaming eyes looked at me with big beaming grins. \u003C\/p\u003E\u003Cp\u003ETheir mission was a success!\u003C\/p\u003E\u003Cp\u003EI simply adore strawberries with thick creamy custard and the idea for this tart is inspired from this. I add ground hazelnuts to the pastry as I find nuts give a pastry case that extra bite. The filling for the best strawberries was to be something luxurious and the creaminess of a smooth \u003Ci\u003Ecrème pâtissière \u003C\/i\u003Ejust beckoned me. I did not go through the task of using a bain-marie for the custard though, with the kids all in the kitchen, I opted to heat it very gently in a saucepan. It’s a simple and easy to put together kind of tart without much hassle of a complicated pastry crust. Brilliant for \u003Ci\u003EStrawberry Agents\u003C\/i\u003E waiting to devour the most perfect strawberry tart ever!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"StrawberryCremePatiserieTart-0012-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7685020262\/\"\u003E\u003Cimg title=\"French Strawberry Creme Patiserie Tart (0012) by Meeta K. Wolff\" alt=\"French Strawberry Creme Patiserie Tart (0012) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8422\/7685020262_50c7a4ee1d_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: French Strawberry Hazelnut and Creme Patissiere Tart\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/french-strawberry-hazelnut-and-creme-patissiere-tart\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"French Strawberry Creme Patiserie Tart by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7685020262\/\"\u003E\u003Cimg class=\"photo\" alt=\" French Strawberry Creme Patiserie Tart by Meeta K. Wolff \" src=\"http:\/\/farm9.staticflickr.com\/8422\/7685020262_50c7a4ee1d_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E20 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E45 minutes\u003Cspan class=\"value-title\" title=\"PT45M\"\u003E \u003C\/span\u003E\u003C\/span\u003E      \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E10\u003C\/span\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003EFor the pastry\u003C\/i\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E140g all-purpose flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g ground hazelnuts \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g butter, cubed \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g fine granulated sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 egg yolk \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the crème pâtissière \u003C\/i\u003E    \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E350ml whole milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 vanilla bean, split lengthways \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 egg yolks \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g brown sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E25g plain flour, plus extra for dusting \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EFinely grated zest of 1 lemon \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EAdditionally \u003C\/i\u003E    \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E500g strawberries, hulled and halved or quartered depending on size \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 tablespoons strawberry jelly \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPre-heat oven to 190 degrees C. \u003C\/li\u003E\n\n\u003Cli\u003EIn a food processor add flour, hazelnuts and butter and process until the mixture resembles fine breadcrumbs, then add the sugar and mix briefly. Add the egg yolk and 1-2 tablespoons cold water, then pulse to a firm dough. \u003C\/li\u003E\n\n\u003Cli\u003EKnead the dough briefly on a lightly floured surface, then roll out and line a 24cm tart form with the dough. Using a sharp knife, trim off the excess pastry, then chill for 15 mins. \u003C\/li\u003E\n\n\u003Cli\u003ELine pastry case with baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and cook for a further 5-7 mins until the pastry is cooked and pale golden. Set aside to cool. \u003C\/li\u003E\n\n\u003Cli\u003EMeanwhile, make the crème pâtissière placing the milk and vanilla pod in a large pan and bringing it to the boil. Turn off the heat and allow to cool slightly. \u003C\/li\u003E\n\u003Cli\u003EIn a large bowl, whisk the yolks and sugar for 10 minutes until voluminous and thick, then beat in the flour and lemon zest. Strain the warm milk slowly into the egg mixture, whisking continuously. Clean the pan, then pour the mixture back in and gently bring to the boil on a low heat, stirring constantly until it has thickened. Take the pan off the heat, cover the surface of the crème pâtissière with baking paper and leave to cool. \u003C\/li\u003E\n\n\u003Cli\u003EIn a large bowl, whisk the yolks and sugar for 10 minutes until voluminous and thick, then beat in the flour and lemon zest. Strain the warm milk slowly into the egg mixture, whisking continuously. Clean the pan, then pour the mixture back in and gently bring to the boil on a low heat, stirring constantly until it has thickened. Take the pan off the heat, cover the surface of the crème pâtissière with baking paper and leave to cool. \u003C\/li\u003E\n\n\u003Cli\u003ESpoon the crème pâtissière into the tart, then level the surface with the back of a spoon. Scatter the strawberries over the crème pâtissière until it is completely covered by the fruit. \u003C\/li\u003E\n\n\u003Cli\u003EGently warm the jelly with 2 tablespoons water until melted, brush over the strawberries and leave for 2 minutes to set. Serve. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003ENotes:\u003C\/b\u003E Strawberries scream summer and in my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\"\u003EFood Guide\u003C\/a\u003E you will find great tips on \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/sweet-strawberry-sin-mille-feuille.html#strawberry\"\u003Eselecting, storing and preparing strawberries\u003C\/a\u003E. \u003Cbr \/\u003E\nA divine variation for all the chocolate addicts is a \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/04\/daring-bakers-chocolate-crepe-cake.html\"\u003Echocolate pastry cream\u003C\/a\u003E by Pierre Hermé. \u003C\/p\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"StrawberryCremePatiserieTart-0008-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7685014754\/\"\u003E\u003Cimg title=\"French Strawberry Creme Patiserie Tart (0008) by Meeta K. Wolff\" alt=\"French Strawberry Creme Patiserie Tart (0008) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8426\/7685014754_cbf5ac8dc1_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E         \u003Cp\u003EA rich buttery hazelnut pastry embracing luscious strawberries and creamy custard filling for an unbeatable summer feeling, this tart is for connoisseurs who like to indulge in a bit of luxury. Although it’s an easy tart to create, it provides some extravagant flavors. Only the best strawberries will make this worthwhile as the tart is loaded with the fresh fruit. Hold on the last of the summer … it’ll be gone before you know it. \u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EStrawberry Link Love\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.honeyandjam.com\/2012\/05\/honey-balsamic-strawberry-galette.html\"\u003EHoney Balsamic Strawberry Galette\u003C\/a\u003E by Hannah of Honey \u0026 Jam\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.bakersroyale.com\/cakes\/fourth-of-july-dessert-strawberry-short-cakes\/\"\u003EStrawberry Shortcakes\u003C\/a\u003E by Naomi of Bakers Royale\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/pinterest.com\/pin\/110197522103084883\/\"\u003EStrawberry Hues\u003C\/a\u003E Design Seed\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.strawberrymusic.com\/home.aspx\"\u003EStrawberry Music Festival\u003C\/a\u003E at Yosemite National Park\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/camillestyles.com\/2010\/monochromatic-monday-strawberry-shortcake\/\"\u003EMonochromatic Monday: Strawberry Shortcake\u003C\/a\u003E by Camille Styles\u003Cbr \/\u003E\nand of course the divine\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/lifesafeast.blogspot.fr\/2012\/06\/strawberry-mascarpone-whipped-cream.html\"\u003EStrawberry Mascarpone Whipped Cream Tart\u003C\/a\u003E by Jamie of Life's A Feast\u003Cbr \/\u003E\n\u003Cp\u003EI’ve started to long overdue and much needed blog maintenance - its going slowly - very slowly but one of the first things I wanted to tackle was to add a designated page for all the workshops I am teaching and have taught. You’ll find the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\" target=\"_blank\"\u003EWorkshops page\u003C\/a\u003E on the navigation bar above for easy access. This page will be updated to add all the upcoming workshops and for an easier overview of all the past workshops and their reviews, \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003E\u003Cstrong\u003E\u003Cfont color=\"#f79646\" size=\"3\"\u003EMonthly Mingle\u003C\/font\u003E\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E\u003Cfont color=\"#f79646\" size=\"3\"\u003E\u0026#160;\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EDon’t forget you can still join us for the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/07\/monthly-mingle-taste-of-yellow-for.html\" target=\"_blank\"\u003EA Taste of Yellow - A Tribute to Barbara Harris\u003C\/a\u003E till August 11th, 2012. Our August Mingle will be announced shortly over at the lovely \u003Ca href=\"http:\/\/www.ziziadventures.com\/\" target=\"_blank\"\u003EZizi’s Adventures\u003C\/a\u003E , who has chosen a fantastic and fun theme. Make sure to keep yourself updated. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont size=\"4\"\u003E\u003Cfont color=\"#f79646\"\u003EHold-on-to-\u003C\/font\u003E\u003Cfont color=\"#f79646\"\u003Esummer tart\u003C\/font\u003E\u003C\/font\u003E ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"408\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"123\" align=\"center\"\u003E\u003Cimg title=\"Apricot and Pistachio Frangipane Tart (0050) by Meeta K. Wolff\" border=\"0\" alt=\"Apricot and Pistachio Frangipane Tart (0050) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVx4feihYfsx_cZQ6Scxj0XLQqiuKL74IhK-xE9OvD-yk28KAkX4LdscYVAAUCA9tzxuxmhQSIPOvhMWBunfrTd4duUw_G7dhlD_1RFS6uD3ox0tfyZQW3UMv7xWQ3pSaRug4WQA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Cimg title=\"Bakewell Tart (02) by MeetaK\" border=\"0\" alt=\"Bakewell Tart (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCAj4ICO2l8Ci_eTA9k_7Em0aGHdPHIV5jVM_5Gye2ic_pyc0EL3K_PFF9Y9MmTogPW6y5XA8iPIsSwvdp5kuFO3uhIOh-0uxKyssizhoL0Z0nDtQM9k56FmBLlWCsvy8KJuCSZQ\/?imgmax=800\" width=\"120\" height=\"181\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Cimg title=\"Peach Goat Cheese Tart (01) by MeetaK\" alt=\"Peach Goat Cheese Tart (01) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SKnczfNScGI\/AAAAAAAAC1w\/LjuYI3aVP-w\/Peach%20Goats%20Cheese%20Tart%2001%20framed%5B2%5D.jpg?imgmax=800\" width=\"120\" height=\"177\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"123\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/apricot-and-pistachio-frangipane-tart.html\"\u003EApricot and Pistachio Frangipane Tart\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/06\/bakewell-tart-with-thyme-infused-cherry.html\"\u003EBakewell Tart with Thyme Infused Cherry Preserve and Cashew Frangipane\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/minty-peach-cardamom-goat-cheese-tart.html\"\u003EMinty Peach \u0026amp; Cardamom Goat Cheese Tart\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6331827471643434898\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/08\/FrenchStrawberryCremePatissiereTart.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6331827471643434898"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6331827471643434898"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/08\/FrenchStrawberryCremePatissiereTart.html","title":"French Strawberry Hazelnut and Creme Patissiere Tart"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVx4feihYfsx_cZQ6Scxj0XLQqiuKL74IhK-xE9OvD-yk28KAkX4LdscYVAAUCA9tzxuxmhQSIPOvhMWBunfrTd4duUw_G7dhlD_1RFS6uD3ox0tfyZQW3UMv7xWQ3pSaRug4WQA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"31"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3597608478702720626"},"published":{"$t":"2012-07-18T10:47:00.000+02:00"},"updated":{"$t":"2012-07-18T10:47:31.325+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Eton Mess with Saffron Cream, Raspberries and White Currants - A Taste of Yellow"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Saffron Raspberry Eton Mess-0086-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584850886\/\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8427\/7584850886_d15fddc480_b.jpg\" width=\"600\" height=\"897\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMum used to tell me that when someone leaves our world, their souls touch the sky and they become stars shining bright. At the same time when a shooting star fires across our skies, it carries a precious new soul ready to enter our world. Over the years I hung on to this tale and even today I put my belief in the stars above.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt’s easy for me to imagine that my grandparents are shining down on me, sprinkling their stardust whenever I need the extra love or an extra shove. On a clear, crisp night, sitting outside on the porch, looking at the black night scattered with thousands of sparkling diamonds, I know there is one for my nani and one for my nana. It gives me strength and takes away some of the remorse of losing someone so close. \u003C\/p\u003E\u003Cp\u003EThere is a new star in the heavens now. A star for Barbara and I bet you if you go out and look for it, it’ll be shining yellow! \u003C\/p\u003E\u003Ca title=\"Saffron Raspberry Eton Mess-0049-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584835050\/\"\u003E\u003Cimg title=\"Jewels of the Summer (0049) by Meeta K. Wolff\" alt=\"Jewels of the Summer (0049) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7249\/7584835050_cdc1b0cafd_b.jpg\" width=\"600\" height=\"897\" \/\u003E\u003C\/a\u003E \u003Ca title=\"Saffron Raspberry Eton Mess-0069.WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584839012\/\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0069) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0069) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7110\/7584839012_305114e676_b.jpg\" width=\"600\" height=\"897\" \/\u003E\u003C\/a\u003E       \u003Cp\u003EI thought long and hard about how to write this post. I never realized it would be so hard. Truth be told, my thoughts are not only with the loss of Barbara but emotions of losing both my grandparents seems to still sit within me. My thoughts and feelings are jumbled. \u003C\/p\u003E\u003Cp\u003EFunny thing is when I thought \u003Ci\u003Eyellow\u003C\/i\u003E, it helped me find a ray of light out of the mixed dark feelings I was experiencing. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Saffron Raspberry Eton Mess-0078-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584844318\/\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0078) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0078) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8166\/7584844318_3fbc9d8069_b.jpg\" width=\"600\" height=\"897\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIn her own special way Barbara has found a way to help me find ground even in her absence. I just think yellow: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EYellow is the color of sunshine and brightness, stimulating and energizing \u003C\/li\u003E\n\u003Cli\u003EYellow is the color of celebrating Spring and the birth of new life \u003C\/li\u003E\n\u003Cli\u003EYellow is psychologically the happiest color in the color spectrum \u003C\/li\u003E\n\u003Cli\u003EYellow invokes a feeling of fun and optimism as well as stirring up related memories from past summers \u003C\/li\u003E\n\u003Cli\u003EYellow symbolizes hope \u003C\/li\u003E\n\u003Cli\u003EYellow daffodils, crocus, tulips and sunflowers make me smile when my vases are full \u003C\/li\u003E\n\u003Cli\u003EYellow, vibrant fields full of ripe crops such as wheat, corn or rape \u003C\/li\u003E\n\u003Cli\u003EYellow is a color which can be used on its own, but blending it with other colors it enriches them \u003C\/li\u003E\n\u003Cli\u003E\u003Ci\u003EYellow Submarine\u003C\/i\u003E by the Beatles makes me sing out loud \u003C\/li\u003E\n\u003Cli\u003EYellow saffron adding a divine and vibrant color to all that it is infused with \u003C\/li\u003E\n\u003Cli\u003EYellow – is a Taste of Yellow, bringing us all together to share our stories and our food \u003C\/li\u003E\n\u003Cli\u003EYellow is Barbara’s star \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EThank you for being a friend. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"SaffronRaspeberryEtonMessDiptych-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584853404\/\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess Diptych by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess Diptych by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8016\/7584853404_5cb885b710_b.jpg\" width=\"610\" height=\"434\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhen thinking of what I would make for Barbara I knew up front I would want to treat her to a dessert with saffron. I also wanted to treat her to my experience in food, bringing both the flavors of the east and west together. It’s what I love doing when I am experimenting in the kitchen and love presenting well known dishes with a slight twist to my guests.\u003C\/p\u003E\u003Cp\u003EThe Eton Mess is an exceptional and delightful dessert, bringing ripe and juicy fruit together. It is Britain’s best loved summer dessert, a sublime combination of crumbled crisp meringue, softly whipped vanilla flavored cream and sweetly marinated strawberries.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Saffron Raspberry Eton Mess-0038-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584831780\/\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0038) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0038) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8433\/7584831780_a27a95b5e0_b.jpg\" width=\"600\" height=\"897\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIn my version I add a generous pinch of saffron, gently coloring the cream a sunny yellow. Adding a slight substance is the quark, which I incorporate into the cream, which highlights with its slightly tangy flavor. Finally, I use a mixture of sweet raspberries and white red currants to round off the dessert. \u003C\/p\u003E\u003Cp\u003EI think Barbara would have liked this. \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Saffron Raspberry and White Currant Eton Mess\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/saffron-raspberry-and-white-currant-eton-mess\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Saffron Raspberry and White Currant Eton Mess by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584847920\/\"\u003E\u003Cimg class=\"photo\" alt=\" Saffron Raspberry and White Currant Eton Mess by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7116\/7584847920_3bd03c5460_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E35 minutes\u003Cspan class=\"value-title\" title=\"PT35M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E50 minutes\u003Cspan class=\"value-title\" title=\"PT50M\"\u003E(plus cooling, standing)\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E10\u003C\/span\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E700g Raspberries \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E110g muscovado sugar \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E200ml whipping cream, lightly whisked \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E125g quark \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E55g icing sugar, sieved \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003Egood pinch saffron \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E125g white currants \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E100g pistachios, chopped \u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Ci\u003EFor the meringues\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E100g egg whites (about 3 eggs) \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E100g fine sugar \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E100g icing sugar, sieved \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E15g cornflour \u003C\/li\u003E\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ETo make the meringues, preheat the oven to 120 degrees C. Line two baking trays with baking paper. Whisk the egg whites until stiff peaks form, approx 4 minutes. Gradually add the fine sugar, while whisking continuously, until thick and glossy. This will take a further 2 to 3 minutes. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003ESieve the icing sugar and cornflour over the egg white mixture, fold to combine, then either spoon small mounds onto the trays or transfer the meringue mixture into a piping bag and pipe about 20-30 meringues. \u003C\/li\u003E\u003Cbr\/\u003E\n\u003Cli\u003EBake for 45 to 50 minutes, until meringues lift easily from trays and are crisp but not colored, then turn off oven and cool completely in oven. \u003C\/li\u003E\u003Cbr\/\u003E\n\u003Cli\u003ETake about 2 teaspoons of the cream and sprinkle the saffron. Allow to steep for 10 minutes. In the meantime sprinkle the muscovado sugar over the raspberries and very gently toss, making sure the raspberries do not become mushy. Set aside for approx. 20 minutes until the juices begin to seep. \u003C\/li\u003E\u003Cbr\/\u003E\n\u003Cli\u003EWhisk cream, quark (or crème fraîche), icing sugar and the saffron cream together in a separate large bowl until soft peaks form. \u003C\/li\u003E\u003Cbr\/\u003E\n\u003Cli\u003EScatter a quarter of the raspberries in the base of a serving bowl, spread with a quarter of the cream mixture, and coarsely crumble a quarter of the meringue over the top. Repeat layering with remaining ingredients. Alternatively layer in individual dessert glasses. Scatter with the white currents and sprinkle with the chopped pistachios and serve immediately. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E  \u003Cbr \/\u003E\nYou will find detailed tips and tricks to make the perfect meringues in the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/black-forest-pavlova-quark-cherries.html#Pavlovatips\"\u003Emeringue 101\u003C\/a\u003E (Pavlova recipe).   \u003Cbr\/\u003E    \u003Cbr \/\u003E\nIf you are unable to find quark in your area you can substitute it with crème fraiche or follow my recipe to make your own \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\"\u003Ehomemade quark\u003C\/a\u003E.   \u003Cbr\/\u003E    \u003Cbr \/\u003E\nThe raspberry embodies indulgence and health almost ideally. You will find all you wanted to know about \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/05\/raspberry-dream-cream.html#raspberry\"\u003Eraspberries\u003C\/a\u003E in my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Food%20Guide\"\u003EFood Guide\u003C\/a\u003E.       \u003Cbr\/\u003E\u003Cbr \/\u003E\nSaffron is the queen of spices and besides giving a vivid yellow color it provides a sublime flavor to everything it is added to. More about the queen of spice \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\"\u003ESaffron\u003C\/a\u003E.\u0026#160; \u003Cbr \/\u003E\n\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Saffron Raspberry Eton Mess-0080-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584847920\/\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0080) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0080) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7116\/7584847920_3bd03c5460_b.jpg\" width=\"600\" height=\"897\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis post is dedicated to the memory of \u003Ca href=\"http:\/\/www.winosandfoodies.com\/\"\u003EBarbara Harris\u003C\/a\u003E. Barbara hosted the \u003Ca href=\"http:\/\/www.winosandfoodies.com\/livestrong_day\/\"\u003ETaste of Yellow event\u003C\/a\u003E on her blog to coincide with Lance Armstrong’s \u003Ca href=\"http:\/\/livestrongday.livestrong.org\/\"\u003ELIVEstrong day\u003C\/a\u003E.\u0026#160; She brought the food community together to help raise awareness about cancer. My Saffron Raspberry and White Currant Eton Mess is especially for this month’s \u003Ca href=\"http:\/\/whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E which is \u003Ca href=\"http:\/\/www.cooksister.com\/2012\/07\/july-monthly-mingle-a-taste-of-yellow-for-barbara.html\"\u003E”A Taste of Yellow, a Tribute to Barbara Harris”\u003C\/a\u003E\u0026#160; being hosted over at Jeanne’s of \u003Ca href=\"http:\/\/www.cooksister.com\/\"\u003ECooksister\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003EI’ve been reading a few of the submissions already gone in and feel so happy to be a part of such a strong and friendly community. Your posts are touching, thoughtful and heartwarming. I hope you will join us painting the food blogs yellow this summer as a tribute to Barbara. Details of how you can join are \u003Ca href=\"http:\/\/www.cooksister.com\/2012\/07\/july-monthly-mingle-a-taste-of-yellow-for-barbara.html\" target=\"_blank\"\u003Ehere\u003C\/a\u003E. \u003C\/p\u003E\u003Cstrong\u003EMore tastes of YELLOW from WFLH:\u003C\/strong\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"408\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Red Bell Pepper and Fava Bean Soup (01) by MeetaK\" border=\"0\" alt=\"Red Bell Pepper and Fava Bean Soup (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJd1tUup3WVU7CHILqB-ZWex2JEgL4iUaIpenpzVbCtvExikjJu6-B7RwcvJ5gblFNW0Z9baltEv6hpPiC2Yh-jEesKo3mKi5URWj02nNTHA_n595ZTsbTB7W4tMfVfd6vnbRC0A\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Passionfruit Curd_0024-2-framed\" border=\"0\" alt=\"Passionfruit Curd_0024-2-framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSZhAUulTk_fa4wlqoqQkAOl2SWka1YqGTSLY8GZCVTaoeKEsa7iGcf0Su-5Nk8wmYXfF0Uqk5aVydTbJzASlCHHXAN-idg2ccSaRLjPeea8s1J9hPxsWegQ6EUYt9nvCNlbeabQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Cimg title=\"Apricot and Pistachio Frangipane Tart (0053) by Meeta K. Wolff\" border=\"0\" alt=\"Apricot and Pistachio Frangipane Tart (0053) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggKzJ-C-AuExVsqC9Hfe3XIea2XQY_3agEdzmbST1DTHrwJOOiHBq7QqLd2uLLCbNBi5x3R-BwM6-bU6DetSl4T8ug-hr1-4ArwuJNsdyL-cxLtcOarWV1pIysiECAHG3zLxtTCw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/12\/yellow-bell-pepper-and-fava-bean-soup.html\"\u003EYellow Bell Pepper and Fava Bean Soup\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/04\/tropical-homemade-passionfruit-curd.html\"\u003EPassionfruit Curd\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/apricot-and-pistachio-frangipane-tart.html\"\u003EApricot and Pistachio Frangipane Tart\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3597608478702720626\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/07\/SaffronRaspberryEtonMess.html#comment-form","title":"28 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3597608478702720626"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3597608478702720626"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/07\/SaffronRaspberryEtonMess.html","title":"Eton Mess with Saffron Cream, Raspberries and White Currants - A Taste of Yellow"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJd1tUup3WVU7CHILqB-ZWex2JEgL4iUaIpenpzVbCtvExikjJu6-B7RwcvJ5gblFNW0Z9baltEv6hpPiC2Yh-jEesKo3mKi5URWj02nNTHA_n595ZTsbTB7W4tMfVfd6vnbRC0A\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"28"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8607034840196868325"},"published":{"$t":"2012-06-27T10:22:00.002+02:00"},"updated":{"$t":"2012-06-27T10:23:25.232+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Chocolate Treacle Sheet Cake"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Chocolate Treacle Sheet Cake (0035) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7449621674\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"Chocolate Treacle Sheet Cake (0035) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8020\/7449621674_ea473d0c36_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003EWhen it comes to food I’ve always believed that the word “diet” just does not belong in the same category. It sticks out like a sore thumb! I dislike seeing the word “diet”, “light” or “meal replacement” labeled on anything at the supermarket and take a big detour around these products. I love my butter, my bacon, my pasta and bring on the chocolate! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt’s the taste, nutrition, source and contents of my food that interests me more and I often look very closely at the ingredient list of the products that come into my shopping cart. What is \u003Cem\u003Emeal replacement\u003C\/em\u003E anyway and why would anyone want to do such a thing? \u003C\/p\u003E  \u003Cp\u003EDiets are not for me. I realized that a long time ago when, as a teenager, one tries out one fad after another. At an early age I knew that dieting was not going to be anything I was going to stick to for long. I simply enjoyed food too much to sacrifice it to random diet plans. \u003C\/p\u003E  \u003Cp\u003EUnfortunately I am not one of those lucky people whose metabolism works so well that it allows me to live on cake and chocolate and still keep my weight. With age came the wisdom and I understood that eating sensibly and balanced meals were the only things I needed to know to control my weight. I also understood that \u003Cem\u003Eskinny\u003C\/em\u003E or \u003Cem\u003Esize 0\u003C\/em\u003E was just not me because I love my curves too much. I am a woman for crying out loud not a stick or a wooden board! Like every woman, however, I do have parts of me that could do with a metamorphosis, but it is not going to put me on a meal replacement diet! \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"Chocolate Treacle Sheet Cake (0005) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7449623528\/\"\u003E\u003Cimg alt=\"Chocolate Treacle Sheet Cake (0005) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8163\/7449623528_099c857203_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EDeprive me of a certain food, I will crave it more. I think in this situation I am not any different to many of you. Instead I allow everything, the only catch is, decadent, rich and \u003Cem\u003Esinful\u003C\/em\u003E foods will be taken in small portions or in moderation. Chocolates, cakes, pasta in creamy sauces, rich hollandaise with the asparagus - it’s all allowed and I indulge in them when I feel like it. I just know that it does not do my body good to eat like this everyday. I simply balance these days out with days of lighter meals, prepared with fresh and seasonal produce, which we enjoy with equal gusto. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EBut on the days when you are craving for a sin what do you do?\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003EI tend to bake something rich and devilish! If you are on a diet …\u0026#160; this is not for those poor souls. It’s for those of you who enjoy tiny bites of sweet, rich and gooey gratification without repentance. A treat: because you need it, because you deserve it or because you’ve earned it - whatever the need be - this is most certainly the answer. \u003C\/p\u003E  \u003Cp\u003EIt’s sweet, let me set that straight right now. But this chocolate treacle sheet cake is not to be devoured in masses. The small squared delights are meant for a moment of indulgence to be enjoyed in moderation. A light coconut cake base is layered with an opulent creamy mixture of dark treacle and condensed milk and topped with a dark chocolate ganache. \u003C\/p\u003E  \u003Cp\u003EThe flavors of the dark treacle is very reminiscent to the strong, slightly bitter flavor of molasses, giving the sheet cake an incredible full-bodied taste. If you cannot find dark treacle, by all means substitute it with molasses or for a more caramel-y flavor use \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/cooking-school-5-ways-to-make-homemade.html\" target=\"_blank\"\u003Edulce de leche\u003C\/a\u003E. \u003C\/p\u003E    \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Chocolate Treacle Sheet Cake\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-treacle-sheet-cake\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Chocolate Treacle Sheet Cake (0035) by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7449621674\/\"\u003E\u003Cimg class=\"photo\" alt=\"Chocolate Treacle Sheet Cake (0035) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8020\/7449621674_ea473d0c36_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E40 minutes\u003Cspan class=\"value-title\" title=\"PT40M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hour 15 minutes\u003Cspan class=\"value-title\" title=\"PT1H15M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003EServes: \u003Cspan class=\"yield\"\u003Eapprox. 20 pieces\u003C\/span\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E150g all-purpose flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E40g desiccated coconut \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E90g raw muscovado sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E125g + 125g butter, melted \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E130g black treacle \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E800g condensed milk \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E185g dark chocolate, coarsely chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 tablespoons vegetable oil \u003C\/li\u003E   \u003C\/ul\u003E        \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPreheat oven to 180 degrees C. Grease a rectangle form (30 x 20 cm) with butter and line with baking paper. \u003C\/li\u003E  \u003Cbr\/\u003E    \u003Cli\u003EPlace flour, coconut, sugar and 125g melted butter in a bowl and whisk with an electric hand beater until the batter is smooth. Pour the batter into the form and even out the top with a spatula. Bake for approx. 15 to 18 minutes. Allow to cool. \u003C\/li\u003E   \u003Cbr\/\u003E     \u003Cli\u003EMake the filling by placing a bowl over a pot of simmering water and adding the treacle, remaining 125g butter and condensed milk. Stir continuously until the mixture becomes thick. This should take about 6 to 8 minutes. Pour the treacle filling over the cake and then bake for a further 20 minutes until it turns a lovely golden brown color. Take out of the oven allow it to cool, then place in the fridge until completely chilled and set. \u003C\/li\u003E  \u003Cbr\/\u003E      \u003Cli\u003EIn the meantime make the chocolate layer, by melting the chopped dark chocolate and oil in a bowl over a pot of simmering water at a low heat. Remove from heat and allow it to cool slightly. Carefully pour the cooled chocolate over the treacle layer. Allow it to set. \u003C\/li\u003E \u003Cbr\/\u003E       \u003Cli\u003ETo serve cut the cake in small squares and enjoy in little pieces with a strong espresso. \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/div\u003E          \u003Chr \/\u003E      \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ca title=\"Chocolate Treacle Sheet Cake (0040) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7449619820\/\"\u003E\u003Cimg alt=\"Chocolate Treacle Sheet Cake (0040) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7116\/7449619820_41f47dd6c1_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E       \u003Cp\u003EI allowed myself the treat because I just \u003Ca href=\"http:\/\/instagr.am\/p\/MGOyfzl6xQ\/\" target=\"_blank\"\u003Ecompleted my big project\u003C\/a\u003E for this year! \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"margin: 0px 15px 0px 0px; display: inline; float: left\" align=\"left\" src=\"http:\/\/distilleryimage0.s3.amazonaws.com\/d0c892a0badb11e19894123138140d8c_7.jpg\" width=\"300\" height=\"300\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EIt’s been submitted and the design team are working on the layout. For those of you who follow me on \u003Ca href=\"https:\/\/www.facebook.com\/meeta.k.wolff\" target=\"_blank\"\u003EFacebook\u003C\/a\u003E and \u003Ca href=\"https:\/\/twitter.com\/#!\/MeetaWFLH\" target=\"_blank\"\u003ETwitter\u003C\/a\u003E already have shared the good news with me. Thanks to you all for all the wonderful wishes. I’ll give you more details next week - promise. \u003C\/p\u003E  \u003Cp\u003EI would rather get back to this divine and naughty treat. Close your eyes and sink your teeth into a square of the soft and moist cake. You’ll immediately encounter a burst of flavors on your tongue - the intense and refined flavor of the dark chocolate will hit you first, which will then bring you to the sticky gooey filling that adds a slightly more complex taste to the palate and finally the chewy coconut cake layer brings it all together. \u003C\/p\u003E  \u003Cp\u003EIndulge - go on you are allowed - it makes life a little sweeter, a little easier and a lot happier. Make sure you share these with friends too it’ll not only save you from eating the whole sheet, but you’ll also be sharing the goodness and satisfaction that comes in these little bites. I took the rest to Soeren’s school garden party and was happy to see parents and the children enjoy the cake as much as we did. \u003C\/p\u003E\u003Cp\u003EHave a fantastic weekend - hard to believe the last one in June! Enjoy the sweeter side of life :o) \u003C\/p\u003E   \u003Cp\u003E\u003Cstrong\u003EYou might like these sweet treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Choc-Mocca Brownies (13) by MeetaA\" alt=\"Choc-Mocca Brownies by MeetaA\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChocWalBrownie13.jpg\" width=\"120\" height=\"197\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Choc Eclairs (01) by MeetaK\" alt=\"Choc Eclairs (01) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SLqUdYd2HkI\/AAAAAAAAC6Y\/rVN7iOUV8k8\/ChocEclairs01framed2.jpg?imgmax=800\" width=\"120\" height=\"177\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Croquembouche Pistachio Rosewater Pastry Cream (0011) by MeetaK\" border=\"0\" alt=\"Croquembouche Pistachio Rosewater Pastry Cream (0011) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9gJfFyNHVB9Rs0jGqdK6JCvZNlIEDGgfqLQYnKhMvyox-IubIEEwDQkLvDPU79stYHZuuTw3gYwEJzmrvIk7w1RDKkTmOURi1vN0lIlohJDURp2nxFQRYEUUY6hctVRZVzdNgJg\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/rich-chocolate-mocca-brownies.html\"\u003EBrownies - Chocolate Mocha \u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/c-bon-chocolate-eclairs.html\"\u003EChocolate Éclairs\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/croquembouche-with-pistachio-rosewater.html\"\u003ECroquembouche with Pistachio Rosewater Pastry Cream\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8607034840196868325\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/06\/chocolate-treacle-sheet-cake.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8607034840196868325"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8607034840196868325"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/06\/chocolate-treacle-sheet-cake.html","title":"Chocolate Treacle Sheet Cake"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_ChocWalBrownie13.jpg","height":"72","width":"72"},"thr$total":{"$t":"31"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5622616887426405918"},"published":{"$t":"2012-05-30T08:55:00.000+02:00"},"updated":{"$t":"2012-05-31T12:45:17.126+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Monthly Mingle"}],"title":{"type":"text","$t":"Clotted Cream and Lavender Honey Panna Cotta with Prosecco Berries"},"content":{"type":"html","$t":"\u003Ca title=\"Berries \u0026amp; Clotted Cream by MeetaK, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/meetaspix\/7287914148\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"Berries \u0026amp; Clotted Cream\" src=\"http:\/\/farm9.staticflickr.com\/8004\/7287914148_d4b129d844_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E“I feel old! Turning 44 has not been good on me.” I looked at my dear friend and smiled. She did not look 44. Her face glowed and the skin was smooth without the blemishes years tend to gather.    \u003Cbr \/\u003E“Make sure you enjoy your 40th … after that it just does not go down well!” she warned me. \u003C\/p\u003E  \u003Cp\u003EI looked at her, laughing nervously as she read my thoughts. \u003C\/p\u003E  \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EAge has never been an issue with me. I always live for the moment and enjoy the now. I never like looking too far into the future - it’s uncontrollable and unpredictable. I like having a plan or a goal to follow, but that is always regardless of the age I am. At 16, and the only time I wished I was a different age, all I wanted to be was 30. For me 30 portrayed my goal of having made it - a university degree under my belt, working in a good paying job, career on the roll, maybe with the man of my dreams. It was not the age but rather my plan and I wanted to get there by 30. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"ClottedCreamPannaCotta-0030-WM\" src=\"http:\/\/farm8.staticflickr.com\/7243\/7287897466_1e8c3a0671_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EThis became my potent stimulus and drove me forward. I enjoyed turning 18 entering adulthood and experiencing a new kind of freedom, 21 was great, where I focused on my studies and came to a new country, 25 saw me enter into a new phase as a working girl in a big firm and by 30 I had found the man of my dreams and was 6 months pregnant. Sure there were a few turbulences along the way and I sometimes had to take detours, but as my dad always told me, it’s the result that counts. At 30 I was really pleased with the results. \u003C\/p\u003E  \u003Cp\u003EThe funny thing about age, I guess, is that it just happens to you. One day you wake up and all of a sudden you panic because you realize you have tons on your list that you still want to achieve but somehow time has just halved itself. This perception dawned on me earlier this year. On Saturday I will turn 40 and for the first time in my life I am thinking of my age. 18, 21, 30 were all just numbers that blew past me, but 40 looms over my head and I admit I am feeling a slight anxiety. Not because I feel old, or rather older than I was, but because I fear not being able to achieve all I want to in the time I have. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"ClottedCreamPannaCotta-0026-WM\" src=\"http:\/\/farm8.staticflickr.com\/7244\/7287894578_57bfa86676_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EThere have also been other symptoms reminding of the big 4-0 ahead. I used to crack up at the stories I would hear about the 40+ years, but I swear, I take back every joke and every sarcastic comment I ever made and apologize from the bottom of my 18 year old heart. Truth be told I think I am experiencing some of these symptoms too.\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EForgetfulness:\u003C\/strong\u003E You begin to forget the most trivial of things, cannot put names to the faces you have met or leave your child in the driveway carrying some heavy bags as you rush inside to dump your own bags. On the way back out you get distracted and then “errr wasn’t there something I forgot?” and then carry on until your child screams from the driveway. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003ELibido:\u003C\/strong\u003E You still find your husband desirous but hey, are you stealing glances at the 20+ GymBoy pumping weights in his tight tank top? \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EPMS:\u003C\/strong\u003E so what’s up with the bitch-like PMS that sometimes lasts for most of the month? Better watch out for those mood swings, buddy, it can get \u003Cem\u003Every\u003C\/em\u003E ugly if you cross paths.\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EGravitation\u003C\/strong\u003E: \u003Cem\u003E“Gravitation is most familiar as the agent that gives weight to objects with mass and causes them to fall to the ground when dropped.”\u003C\/em\u003E\u0026#160; (source Wikipedia)     \u003Cbr \/\u003EParts of your body begin to adhere to this rule! \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EWrinkles, Folds and Creases:\u003C\/strong\u003E Who gave them permission to make an appearance on your face? Did you know they have names?\u0026#160; Crows feet creeping up under your eyes, worry lines taking up room on your forehead, nasolabial folds around your lips. Why would anyone want give these unwanted guests names anyway?\u003C\/p\u003E  \u003Cp\u003EApparently these are only some of the symptoms, there are more, as I have been warned. My friend told me “Meeta, make sure you really celebrate your 40! Because you will not celebrate 50 in the same way!” \u003C\/p\u003E  \u003Cp\u003EBut 50 - that’s far off! I am celebrating the now, the 40. Age - it happens I guess, the best thing to do is to make sure you create pretty darned awesome memories as you go along. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"ClottedCreamPannaCotta-0034-WM\" src=\"http:\/\/farm8.staticflickr.com\/7104\/7287903922_5740da403a_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/p\u003E  \u003Cp\u003ETake this panna cotta for example. The memories attached to the ingredients were so magnificent, I had a constant smile on my face (take that you nasolabial folds) while making them. I bought the clotted cream while shopping with \u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003EJeanne\u003C\/a\u003E in Somerset. I remember the giddy fun we were having and having a freak-out at the yogurt section, seeing all the incredible varieties. I remember drinking the \u003Ca href=http:\/\/www.bisol.it\/\" target=\"_blank\"\u003EBisol\u003C\/a\u003E Prosecco at both the Tuscany and Somerset \u003Ca href=\"http:\/\/platetopage.blogspot.com\/\" target=\"_blank\"\u003EPlate to Page\u003C\/a\u003E workshops and being surrounded by a circle of fantastic friends, sitting around a table over decadent meals.     \u003Cbr \/\u003E\u0026#160;\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"ClottedCreamPannaCotta-0032-WM\" src=\"http:\/\/farm8.staticflickr.com\/7103\/7287900500_810039c7e1_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/p\u003E    \u003Cp\u003EAs I reminisced over the memories, I create new ones while making the panna cotta. A long lazy weekend with just Soeren and me, playing a game of garden mikado, giggling and making fun - life is good! \u003C\/p\u003E  \u003Cp\u003EA drizzling of lavender honey infuses the clotted cream mixture giving it a summery, sublime flavor, while the prosecco adds a bubbly fizz to the berries. Decadence and smooth indulgence!\u003C\/p\u003E    \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Clotted Cream and Lavender Honey Panna Cotta with Prosecco Berries\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/clotted-cream-and-lavender-honey-panna-cotta-with-prosecco-berries\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Clotted Cream and Lavender Honey Panna Cotta with Prosecco Berries by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7287903922\/\"\u003E\u003Cimg class=\"photo\" alt=\" Clotted Cream and Lavender Honey Panna Cotta with Prosecco Berries by Meeta K. Wolff \" src=\"http:\/\/farm8.staticflickr.com\/7104\/7287903922_5740da403a_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E40 minutes + 4 hours in fridge\u003Cspan class=\"value-title\" title=\"PT4H40M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003EServes: \u003Cspan class=\"yield\"\u003Eapprox. 6\u003C\/span\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E100ml milk \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100ml heavy cream \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E185g clotted cream \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E40g + 1 tablespoon lavender honey \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 leaf gelatin, soaked in water for 5 minutes \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g strawberries, hulled and cut into quarters \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g blueberries \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50ml prosecco, I used Bisol \u003C\/li\u003E   \u003C\/ul\u003E        \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EIn a saucepan, bring milk and 40g honey to a gentle simmer, stirring to dissolve the honey. Then add the gelatin and stir until dissolved. Pour the mixture into the heavy cream. Set aside to cool to room temperature. \u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003EWhisk in the clotted cream until smooth. Strain mixture using a fine meshed sieve to make sure all lumps are removed. \u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003EDivide the mixture into six individual glasses. Refrigerate for at least 4 hours or preferably overnight to set. \u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003EIn the meantime pour the prosecco in a clean bowl and stir in 2 tablespoons honey. Add the berries and macerate for approx. 30 minutes. \u003C\/li\u003E     \u003Cbr\/\u003E \u003Cli\u003ERemove the panna cotta from the fridge and serve with the berries, either on the side or spooned over the top. \u003C\/li\u003E   \u003C\/ol\u003E     \u003C\/div\u003E  \u003Chr \/\u003E      \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E \u003Ca title=\"ClottedCreamPannaCotta-0023-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7287890952\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"ClottedCreamPannaCotta-0023-WM\" src=\"http:\/\/farm8.staticflickr.com\/7245\/7287890952_558a3a61d5_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E         \u003Cp\u003EThese panna cottas are ageless and will be enjoyed by friends and family of all ages. Doesn’t it feel good to know that some things simply timeless?\u003C\/p\u003E  \u003Cp\u003EThe bubbly Sneh over at \u003Ca href=\"http:\/\/www.cookrepublic.com\/\" target=\"_blank\"\u003ECook Republic\u003C\/a\u003E is currently hosting the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E and her theme is a sticky \u0026amp; sweet one “\u003Ca href=\"http:\/\/www.cookrepublic.com\/blog-events\/monthly-mingle-may-2012-oh-honey\/\" target=\"_blank\"\u003EOh Honey\u003C\/a\u003E!”. I am sending some of these clotted cream and lavender honey panna cottas over to her! \u003C\/p\u003E\u003Ccode\u003E\u003Ca name=\"MonthlyMingleJune2012\" id=\"MonthlyMingleJune2012\"\u003E\u003C\/a\u003E\u003C\/code\u003E \u003Cp\u003E\u003Cstrong\u003E\u003Cb\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi75cZnBzlp9HBVVA7BuFaqAS_hNxCBafeaKSNSceI1UEg_3crm0k3Vp0da7K9d1xr4k62YG0irg-XeefG93drPGof9lphR_k2SvHFYbbUwCd_gWSr5pzxy0y54HHr3CEvk6roLgA\/s1600-h\/MonthlyMingleBanner%252520June2012%25255B9%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 35px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"MonthlyMingleBanner June2012\" border=\"0\" alt=\"MonthlyMingleBanner June2012\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzn532RUSWQJG9mPhxWJlYu2_uRhrOPAWFI8PdJsZmEBXlX-T4sHhXFB-B8-zbkeARBs3iuNeeQH1tqNYFGN7emd4Nu3h0DaCy-DEqaOrfcjJ_DFF7z2EbwatrkqrhtB1hFyH2dg\/?imgmax=800\" width=\"354\" height=\"354\" \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/b\u003EThe \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003E\u003Cstrong\u003EMonthly Mingle\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E in June\u003C\/strong\u003E is back home here are What’s for lunch, Honey?. I have chosen the theme of “\u003Cstrong\u003EGranola and Muesli\u003C\/strong\u003E” and would love you all to send me your creations of your favorite granola or muesli. But it does not stop there, you can go a step further and make granola bars, muesli cookies or whatever takes up your fancy. Look forward to all your entries.     \u003Cbr \/\u003E    \u003Cbr \/\u003E    \u003Cbr \/\u003E    \u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cb\u003EHere’s how it works:\u003C\/b\u003E\u003C\/p\u003E  \u003Col\u003E   \u003Cli\u003ECreate a dish that fits the theme of \u003Cstrong\u003EGranola \u0026amp; Muesli.        \u003Cbr \/\u003E\u003C\/strong\u003E\u003C\/li\u003E    \u003Cli\u003EPost about it on your blog during the month of June. \u003Cstrong\u003EYour deadline is 30th June\u003C\/strong\u003E. (entries must be in English, please).       \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EYour creation must be prepared for the current Monthly Mingle theme and can be submitted to a maximum of 2 other blog events.      \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EYou must provide a link to this post and\/or the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E page and send the details to me: blogmeeta [at] gmail [dot] com \u003C\/li\u003E \u003C\/ol\u003E  \u003Cp\u003E\u003Cstrong\u003EMore “Oh Honey” delectable delights from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"411\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiu_161IrB_Te0G_Q3NsqviepY6GmJGjorPzLfIlSinU6OzAnys9g1iNkDo7vJ07iHgZw5Ml8SkGPWXH5UtIt1xtwqKg9kur4S_tCnJCVf-AsV5QRjEXE1tZ5t6N4V2_nQKd4qrVQ\/?imgmax=800\" width=\"120\" height=\"186\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHh1O6IJiWuG-5dDK4zJt_i86HXtFSklDiL_PpmbFBalLwsyV5yUhJ19Q2tTvhQUGAT-wZ-UELrj6M2Lau7xTHPzKmhDEDx3s6fVYplYRcnxkk71cd4UcP3wCHqa165srtNAtwlQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"142\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/GrilledPeach02.jpg\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/daring-bakers-lemon-tuiles-and-chestnut.html#honey%20ice-cream\"\u003EChestnut Tree Honey Ice-Cream\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/honeyed-ginger-plum-crumble.html\"\u003EHoneyed Ginger Plum Crumble\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"142\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/09\/grilled-peach-with-greek-yogurt-and.html\"\u003EGrilled Peach with Eucalyptus Honey Yogurt\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5622616887426405918\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/05\/clotted-cream-and-lavender-honey-panna.html#comment-form","title":"37 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5622616887426405918"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5622616887426405918"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/05\/clotted-cream-and-lavender-honey-panna.html","title":"Clotted Cream and Lavender Honey Panna Cotta with Prosecco Berries"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzn532RUSWQJG9mPhxWJlYu2_uRhrOPAWFI8PdJsZmEBXlX-T4sHhXFB-B8-zbkeARBs3iuNeeQH1tqNYFGN7emd4Nu3h0DaCy-DEqaOrfcjJ_DFF7z2EbwatrkqrhtB1hFyH2dg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"37"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1877900666965866748"},"published":{"$t":"2012-05-15T10:49:00.000+02:00"},"updated":{"$t":"2012-05-15T11:14:13.251+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"photographs"}],"title":{"type":"text","$t":"Strawberry Rhubarb Tiramisu"},"content":{"type":"html","$t":"\u003Ca title=\"Strawberry_RhubarbTiramisu-0057-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7190784410\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" title=\"Strawberry Rhubarb Tiramisu (0057) by Meeta K. Wolff\" alt=\"Strawberry Rhubarb Tiramisu (0057) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8004\/7190784410_d9625faaea_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ETime: here today, gone tomorrow.\u0026#160; Trying to hold onto it is like trying to grasp sand in our fists, it creeps through our fingers leaving only traces of what was … once upon a time. But time creates memories allowing us to delve into moving emotions, sometimes bitter, sometimes sweet. While I cannot hold onto time, I can keep the cherished memories and thrive on the feelings time creates. \u003C\/p\u003E  \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EMay has only just started and already it has brought along a few wonderful moments that will be a part of me and my thoughts for ever. And it promises to get even better … don’t they say time flies when you are having fun? \u003C\/p\u003E  \u003Cp\u003ELast weekend I spent in Berlin with \u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003EJeanne\u003C\/a\u003E, a weekend we had planned back in November within 5 minutes of me sending her an email and we waited 6 months for it to come around. What seemed to take forever to arrive finally did and was over in a heartbeat. But the fun, the laughs, the talks, the experience we shared that weekend will be a part of us forever. Time cannot take it away. \u003C\/p\u003E  \u003Cp\u003EI am packing my bags again, crossing the Channel to England tomorrow. \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\"\u003E\u003Ci\u003EPlate to Page Somerset\u003C\/i\u003E\u003C\/a\u003E kicks off this week. We’ve been working on this for months. Days of fretting, planning, registrations, cancellations, more fretting and anticipation but here it is and as always I am excited and slightly nervous. Excited to be seeing sisters, old school friends and to meet a group of new participants. Nervous, hoping that all will proceed smoothly. Presentations have been altered, programmes finalized and sponsors all ready and raring to go. We hope to be offering the “Best of Britain” this weekend to a group of participants arriving from all over Europe and once again I know we’ll be creating awesome memories. \u003C\/p\u003E    \u003Cp\u003E\u003Ca title=\"Strawberry_RhubarbTiramisu-0038-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7190790720\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"Strawberry_RhubarbTiramisu-0038-WM\" src=\"http:\/\/farm6.staticflickr.com\/5329\/7190790720_fd8c9a1128_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Strawberry_RhubarbTiramisu-0029-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7190792236\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"Strawberry_RhubarbTiramisu-0029-WM\" src=\"http:\/\/farm9.staticflickr.com\/8010\/7190792236_ed11affe05_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EIt has been a packed few weeks with many highlights dotted throughout. There have been a few new photo jobs that I am enjoying immensely and I feel like things are on a nice smooth roll. \u003C\/p\u003E  \u003Cp\u003EAs time rolls on I am headed towards a another milestone in my life soon - but that is in June! Let’s enjoy May while it is here. It brings along fresh produce, delicate rhubarb and juicy strawberries, sweet, ripe and tangy. The market has filled up with colorful and irresistible produce, making me want to cook, bake and create new dishes with them all.\u0026#160; \u003C\/p\u003E    \u003Cp\u003E\u003Ca title=\"Strawberry_RhubarbTiramisu-0023-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7190794518\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"Strawberry_RhubarbTiramisu-0023-WM\" src=\"http:\/\/farm6.staticflickr.com\/5234\/7190794518_b750a9c9b4_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u003Ca title=\"Strawberries \u0026amp; Rhubarb by MeetaK, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/meetaspix\/7196452564\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"Strawberries \u0026amp; Rhubarb\" src=\"http:\/\/farm8.staticflickr.com\/7221\/7196452564_525530f0d4_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EOne of my favorite desserts has always been Tiramisu and while I love the classic version with the flavors of amaretto, espresso and chocolate best, the change of seasons bring on cravings of different flavor combinations. For this tiramisu I paired rhubarb, poaching them in a light syrup with fresh ripe strawberry slices and a coulis for an intensive fruity combination.\u0026#160; \u003C\/p\u003E  \u003Cp\u003EThe results; a light and harmonious blend of luscious mascarpone cream layered with poached rhubarb, fresh strawberries and a velvety coulis. \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"Strawberry_RhubarbTiramisu-0056-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7190786410\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"Strawberry_RhubarbTiramisu-0056-WM\" src=\"http:\/\/farm8.staticflickr.com\/7076\/7190786410_417ae8166c_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Springtime: Strawberry and Rhubarb Tiramisu\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/strawberry-and-rhubarb-tiramisu\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Strawberry Rhubarb Tiramisu by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7190784410\/\"\u003E\u003Cimg class=\"photo\" alt=\" Strawberry Rhubarb Tiramisu by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8004\/7190784410_d9625faaea_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E30 minutes + 4 hours in fridge\u003Cspan class=\"value-title\" title=\"PT4H30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003EServes: \u003Cspan class=\"yield\"\u003Eapprox. 6\u003C\/span\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E300g fresh strawberries, hulled and sliced \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E18-20 Savoiardi biscuits \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E600g rhubarb, trimmed and cut into 3cm chunks \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E200 ml orange juice \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E75g sugar\u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E200 ml strawberry coulis, see recipe below \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E250 ml heavy cream \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E250g mascarpone \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E4 egg yolks \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g dark chocolate, coarsely chopped \u003C\/li\u003E   \u003C\/ul\u003E   \u003Ci\u003EStrawberry Coulis Recipe\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E500g fresh strawberries, hulled \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E3 tablespoons sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 tablespoon lemon juice \u003C\/li\u003E   \u003C\/ul\u003E        \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EMake the coulis by pureeing the 500g strawberries in a food processor. Add sugar a little at a time, then stir in the lemon juice. \u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003EMake the poached rhubarb. Put the orange juice and sugar in a wide, shallow pan. Simmer, stirring, for 10 minutes until syrupy. Add the rhubarb, then reduce the heat to low. Cover with a lid and poach for about 5 minutes until the rhubarb is tender. Remove from the heat and leave to cool. \u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003EDip the Savoiardi biscuits in the strawberry coulis and place evenly on the bottom of a form (or divide amongst 6 small individual dessert bowls). \u003C\/li\u003E    \u003Cbr\/\u003E  \u003Cli\u003EIn a clean bowl, beat together sugar and egg yolks until thick, creamy and pale. Add the mascarpone and incorporate into the mixture. \u003C\/li\u003E   \u003Cbr\/\u003E  \u003Cli\u003EWhip cream to soft peaks, then gently fold into the mascarpone-egg mixture. Pour half of the cream over the biscuits in the form, then spoon the poached rhubarb over the cream and spread with strawberry slices. Finally spread the remaining cream over the fruit. Place in the refrigerator to set for 4 hours (or overnight). \u003C\/li\u003E \u003Cbr\/\u003E     \u003Cli\u003EServe the strawberry rhubarb tiramisu with a good sprinkling of chopped chocolate. \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/div\u003E      \u003Chr \/\u003E      \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ca title=\"Strawberry_RhubarbTiramisu-0062-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7190788826\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"Strawberry_RhubarbTiramisu-0062-WM\" src=\"http:\/\/farm9.staticflickr.com\/8024\/7190788826_74014e414d_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E       \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003EI do wish I could have my 72 hour day, I perpetually lament about as I would love to achieve more and get more done in a day. My little space here sometimes needs to sit on the backburner when time is tight. Good to know you are patient with me. So, I treat you with this sweet classic dessert while I leave you again for a few days. I will return with more stories, tales and good times. \u003C\/p\u003E  \u003Cp\u003EThe tiramisu is rather exceptional as it bursts with flavors of Spring. Tangy, sweet and velvety smooth, each spoonful is a delight. Hope you enjoy!\u003C\/p\u003E  \u003Cp\u003EIt took me sometime but I have finally joined up with \u003Ca href=\"http:\/\/instagr.am\/\" target=\"_blank\"\u003EInstagram\u003C\/a\u003E and am now wondering what too me so long! I’ve always been a very visual person and often carry my camera with me during the week taking pictures of my world around me. However, it used to get tedious to have my DSLR packed in the bag all the time. With my new smartphone I am able to capture snapshots of things that move, stimulate, inspire and motivate me. Instagram allows me to share these images with friends and readers instantly. I love it!. My gallery can be viewed over at the \u003Ca href=\"http:\/\/statigr.am\/meetakwolff\" target=\"_blank\"\u003EStatigram portfolio\u003C\/a\u003E and I share these images daily on my \u003Ca href=\"https:\/\/www.facebook.com\/profile.php?id=822074637\" target=\"_blank\"\u003EFacebook profile\u003C\/a\u003E and \u003Ca href=\"https:\/\/www.facebook.com\/pages\/Meeta-K-Wolff-Photography\/249590195103873\" target=\"_blank\"\u003Efanpage\u003C\/a\u003E and on \u003Ca href=\"https:\/\/twitter.com\/#!\/MeetaWFLH\" target=\"_blank\"\u003ETwitter\u003C\/a\u003E.\u003C\/p\u003E  \u003Cp\u003EI will leave you with a few snapshots I have taken over the past few weeks: \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/instagr.am\/p\/JwGn3Xl67u\/\" target=\"_blank\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" src=\"http:\/\/distilleryimage2.s3.amazonaws.com\/18abbd628d0b11e181bd12313817987b_7.jpg\" width=\"480\" height=\"480\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/instagr.am\/p\/KKElH3l68Y\/\" target=\"_blank\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" src=\"http:\/\/distilleryimage8.s3.amazonaws.com\/da471bc694f711e1abb01231381b65e3_7.jpg\" width=\"480\" height=\"480\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/instagr.am\/p\/KSXVzjF6-8\/\" target=\"_blank\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" src=\"http:\/\/distilleryimage4.s3.amazonaws.com\/c0fcf8b8977f11e1abb012313813106f_7.jpg\" width=\"480\" height=\"480\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/instagr.am\/p\/KZ0rcil674\/\" target=\"_blank\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" src=\"http:\/\/distilleryimage0.s3.amazonaws.com\/7127b71c99c611e180c9123138016265_7.jpg\" width=\"480\" height=\"480\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/instagr.am\/p\/KSi4xyl6zg\/\" target=\"_blank\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" src=\"http:\/\/distilleryimage8.s3.amazonaws.com\/d93b27ca978d11e1af7612313813f8e8_7.jpg\" width=\"480\" height=\"480\" \/\u003E\u003C\/a\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" src=\"http:\/\/distilleryimage1.s3.amazonaws.com\/0f40dae69c4211e1a39b1231381b7ba1_7.jpg\" width=\"480\" height=\"480\" \/\u003E\u003Ca href=\"http:\/\/instagr.am\/p\/Kb6eC3l67c\/\" target=\"_blank\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" src=\"http:\/\/distilleryimage4.s3.amazonaws.com\/c2b86f9c9a6911e19dc71231380fe523_7.jpg\" width=\"480\" height=\"480\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/instagr.am\/p\/KfFPLAF6wD\/\" target=\"_blank\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" src=\"http:\/\/distilleryimage3.s3.amazonaws.com\/47920ce49b6111e1b9f1123138140926_7.jpg\" width=\"480\" height=\"480\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003E   \u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1877900666965866748\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/05\/strawberry-rhubarb-tiramisu.html#comment-form","title":"28 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1877900666965866748"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1877900666965866748"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/05\/strawberry-rhubarb-tiramisu.html","title":"Strawberry Rhubarb Tiramisu"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"28"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1540278822826410423"},"published":{"$t":"2012-03-21T11:49:00.000+01:00"},"updated":{"$t":"2019-02-10T13:19:00.445+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"}],"title":{"type":"text","$t":"Black Forest Pavlova: Quark, Cherries, Kirsch \u0026amp; Chocolate"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Pavlova-BlackForest-0035-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6847754264\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" title=\"Black Forest Pavlova (0035) by Meeta K. Wolff\" alt=\"Black Forest Pavlova (0035) by Meeta K. Wolff\" src=\"https:\/\/farm8.staticflickr.com\/7056\/6847754264_c750164673_b.jpg\" width=\"600\" height=\"896\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E“Life is uncertain.\u0026#160; Eat dessert first.”\u0026#160; ~Ernestine Ulmer.\u003C\/em\u003E \u003C\/p\u003E\u003Cp\u003EAnd if I may complement this piece of prudent wisdom “… start with a pavlova!” Because after you have tasted this true piece of heaven, whatever may come after that will just be consolation in the form of dessert. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E    \u003Cp\u003EI can remember everything about my first bite of a fresh fruit pavlova. After spending a blissful day discovering the treasures of the Notre Dame cathedral and getting lost in fantasies and tales my friend interlaced to keep me engrossed throughout the morning, he suggested we go for dessert!\u003C\/p\u003E\u003Cp\u003E“Dessert?” I asked surprised “But we have not even had lunch!”\u003C\/p\u003E\u003Cp\u003EHe laughed and replied “We start with dessert first in Paris!” \u003C\/p\u003E\u003Cp\u003EC. was from Brest and came to Paris to study Art History and Fine Arts at the American University of Paris. I came to the university to study French and literature for their 3 month summer course. We met during a long lazy lunch a friend had organized and ended up having a heated debate about the American way of life versus the \u003Cem\u003Esavoir faire\u003C\/em\u003E of France. C. was enamored by the\u003Cem\u003E big easy\u003C\/em\u003E America seemed to portray and for me France, Europe in general, was the doorway to everything I wanted to learn, to inhale and to live - art, history, literature, style, cuisine - it had all I desired. \u003C\/p\u003E\u003Cp\u003EAs we crossed the Pont d’Arcole leaving the Notre Dame cathedral behind us, I was imagining éclairs, Tarte au Chocolate and Charlottes, turning to C. and trying to guess what I would be indulging in. The last thing I remember was passing by the Centre Georges Pompidou, after which C. and I got involved in another one of our heated discussions. He led me down a small winding street and finally we stopped at an inconspicuous little bistro at the corner of a street. \u003C\/p\u003E\u003Cp\u003EHe went inside as I took a seat on one of the free tables outside. Coming out with big bowls of creamy café au lait he informed me that I was going to taste heaven. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pavlova-BlackForest-0028-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6847751824\/\"\u003E\u003Cimg title=\"Black Forest Pavlova (0028) by Meeta K. Wolff\" alt=\"Black Forest Pavlova (0028) by Meeta K. Wolff\" src=\"https:\/\/farm8.staticflickr.com\/7208\/6847751824_fefe3b9cea_b.jpg\" width=\"600\" height=\"896\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI was breathless at the sight as the waiter placed the plate and offered me one of the two spoons. A light caramel colored meringue, distinctly cracked and beautiful in its imperfectness. The crisp shell with a luscious marshmellowy, chewy center was topped with lashings of, ever so lightly sweetened, whipped cream and spilling over the plate ruby red raspberries and deep blue blueberries shimmered in the afternoon sun. \u003C\/p\u003E\u003Cp\u003EIf ever the heavens should open and beam an incandescent ray of sunlight directly on my head and a chorus of heavenly angles sing in all their glory, that would have been the perfect moment as I savored my first bite of a pavlova.\u0026#160; \u003C\/p\u003EIt was the most delightful experience to say the least.  \u003Cp\u003E\u003Ca title=\"Pavlova-BlackForest-0040-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6847756124\/\"\u003E\u003Cimg title=\"Black Forest Pavlova (0040) by Meeta K. Wolff\" alt=\"Black Forest Pavlova (0040) by Meeta K. Wolff\" src=\"https:\/\/farm8.staticflickr.com\/7062\/6847756124_5a8af3cd14_b.jpg\" width=\"600\" height=\"896\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI went on to learn how to make pavlova in the hotel pastry kitchen during my Hotel Management training. Taking in all the intricacies and noting all the dos \u0026amp; don’ts of making a perfect pavlova. Every time I do make a pavlova I silently thank C. for sharing this memorable experience with me.\u0026#160; \u003C\/p\u003E\u003Cp\u003ETruth be told though, making a pavlova is not rocket science and by no means should one be intimidated by the lengthy recipes. There are just few tips and tricks one needs to keep in mind, but I urge all those who have been shying away from making a homemade pavlova - dive in and dare. To help you along I’ve noted these tips and tricks for you here. \u003C\/p\u003E\u003Ccode\u003E\u003Ca name=\"Pavlovatips\" id=\"Pavlovatips\"\u003E\u003C\/a\u003E\u003C\/code\u003E \u003Cp\u003E\u003Cstrong\u003EHow to make the perfect Pavlova\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EFor every 1 egg white you use in your meringue you should calculate 55g of sugar.\u003C\/li\u003E\n\u003Cli\u003EThe addition of cornstarch \/ cornflour and vinegar helps create a soft marshmallow center and a crisp crust. \u003C\/li\u003E\n\u003Cli\u003EFresh egg whites separate easier so make sure they are as fresh as can be.\u003C\/li\u003E\n\u003Cli\u003EMake sure you use a clean and dry bowl while whisking your egg whites - any grease or moisture will stop your eggs from aerating.\u003C\/li\u003E\n\u003Cli\u003EOverbeating egg white breaks down the structure and the meringue is most likely to collapse during baking. Beat until firm peaks form, then start adding sugar. If the egg white starts to separate or looks curdled - it’s too late: you'll need to start again with fresh egg whites.\u003C\/li\u003E\n\u003Cli\u003EThe sugar needs to be added gradually, occasionally scraping down the side of the bowl. Once all the sugar is added, whisk for a further 2-3 minutes or until the mixture is thick and glossy. Make sure that the sugar is completely dissolved, as undissolved sugar causes \u0026quot;weeping\u0026quot;. This happens when moisture forms on the meringue, so if the mixture is grainy, continue whisking.\u003C\/li\u003E\n\u003Cli\u003EIf you overbeat the mixture after adding the sugar, your meringue may crack and collapse during baking. To avoid this, only beat the mixture until the sugar dissolves. To test this rub a little of the mixture between your fingertips.\u003C\/li\u003E\n\u003Cli\u003EI usually draw a circle on the back of my baking paper as a stencil, which helps keep the meringue in shape. \u003C\/li\u003E\n\u003Cli\u003EUse a palette knife to pull the meringue mixture upwards around the edge to create furrows. This helps support the sides of the pavlova, and prevent it from cracking too much and collapsing.\u003C\/li\u003E\n\u003Cli\u003EI make a well in the center of the meringue so that it looks almost like a bowl. This is perfect to hold the filling comfortably.\u003C\/li\u003E\n\u003Cli\u003EAfter baking the meringue according to your recipe, turn the oven off. Leave the meringue in the oven, with door ajar, for up to 6 hours to cool completely. If you remove the meringue when it's still warm it will cool too quickly, and may crack and collapse. \u003C\/li\u003E\n\u003Cli\u003ESome people like their meringue really dry and airy, for which you would leave it in the oven, with door ajar, overnight. Or you can pull it out a little earlier, leaving the center gooey and chewy.\u003C\/li\u003E\n\u003Cli\u003EThe meringue may be made 2-3 days ahead and stored in an airtight container, but the pavlova should be filled only shortly before serving as otherwise it will get soggy and lose it’s crispness.\u0026#160; \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Ca title=\"Pavlova-BlackForest-0036-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6847757362\/\"\u003E\u003Cimg title=\"Black Forest Pavlova (0036) by Meeta K. Wolff\" alt=\"Black Forest Pavlova (0036) by Meeta K. Wolff\" src=\"https:\/\/farm8.staticflickr.com\/7045\/6847757362_3fe9edde8a_b.jpg\" width=\"600\" height=\"896\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhen it comes to fillings your imagination is the limit! The classic pavlova will be filled with a cream Chantilly (lightly sweetened whipped cream) and topped with an assortment of fresh fruit like kiwis, strawberries, blueberries. Most fruits love pavlova, so do not hesitate to use fresh peaches or plums, sliced pineapple chunks, passion fruit, mangoes or a combination of fruit. If you do not fancy fruit for a topping there are many other choices. Try nuts or a combination of nuts and coarsely chopped chocolate. I have even made a breakfast pavlova topped with granola! You can also use mascarpone, fruit curds and preserves for your pavlova - no limitations. \u003C\/p\u003E\u003Cp\u003EEarlier this week I asked my Twitter friends what their favorite fillings and toppings for a pavlova were and here are a few of my favorites: \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/twitter.com\/FoodWineGuru\" target=\"_blank\"\u003E@FoodWineGuru\u003C\/a\u003E: @\u003Ca href=\"http:\/\/hootsuite.com\/dashboard#\"\u003EMeetaWFLH\u003C\/a\u003E Lots of creme Chantilly and a sharp fruit like peaches and raspberries. Bananas in rum flavored cream. Mango with ginger. Mx\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/twitter.com\/Saeek\" target=\"_blank\"\u003E@Saeek\u003C\/a\u003E: @\u003Ca href=\"http:\/\/hootsuite.com\/dashboard#\"\u003EMeetaWFLH\u003C\/a\u003E That pavlova is perfection! I'd love to make one with mango and whipped cream this summer. :)\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/twitter.com\/sipsandspoonful\" target=\"_blank\"\u003E@sipsandspoonful\u003C\/a\u003E: @\u003Ca href=\"http:\/\/hootsuite.com\/dashboard#\"\u003EMeetaWFLH\u003C\/a\u003E rhubarb compote! Pr berries and passion fruit!\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/twitter.com\/thelittleloaf\" target=\"_blank\"\u003E@thelittleloaf\u003C\/a\u003E: @\u003Ca href=\"http:\/\/hootsuite.com\/dashboard#\"\u003EMeetaWFLH\u003C\/a\u003E lemon curd cream + raspberries or poached pears, hazelnuts \u0026amp; dark chocolate or vanilla bean cream, kiwi + passion fruit!\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/twitter.com\/TLTLittleThings\" target=\"_blank\"\u003E@TLTLittleThings\u003C\/a\u003E: @\u003Ca href=\"http:\/\/hootsuite.com\/dashboard#\"\u003EMeetaWFLH\u003C\/a\u003E Chocolate base with cream and raspberries is still my favorite! Your pavlova looks gorgeous!\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/twitter.com\/Didoliscious\" target=\"_blank\"\u003E@Didoliscious\u003C\/a\u003E: @\u003Ca href=\"http:\/\/hootsuite.com\/dashboard#\"\u003EMeetaWFLH\u003C\/a\u003E creme chantilly, salted peanut \u0026amp; cashews brittle with buttermilk caramel ( tangy yet sweet)\u003C\/p\u003E\u003Cp\u003Eand finally do not miss \u003Ca href=\"http:\/\/www.thecattylife.com\/2012\/03\/pavlova-recipe\/\" target=\"_blank\"\u003ECatty’s divine pavlova with strawberries, blueberries and passionfruit\u003C\/a\u003E. it seems we both had pavlova on our minds this weekend! \u003C\/p\u003E\u003Cp\u003EThank you to all who replied with your awesome ideas! \u003C\/p\u003E\u003Cp\u003EMy pavlova today is a special treat for Chris of \u003Ca href=\"http:\/\/www.melecotte.com\/\"\u003EMele Cotte\u003C\/a\u003E, who is my gracious hostess for the \u003Ca href=\"http:\/\/whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E this month. Chris has chosen the perfect theme to welcome Spring along with “\u003Ca href=\"http:\/\/www.melecotte.com\/2012\/03\/monthly_mingle\/\"\u003E\u003Cstrong\u003EBerries \u0026amp; Cherries\u003C\/strong\u003E\u003C\/a\u003E”! \u003C\/p\u003E\u003Cp\u003EThe Black Forest Pavlova is my twist on the famous German cake, the Schwarzwälder Kirschtorte. I make a basic meringue and fill it with a light \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\"\u003Equark\u003C\/a\u003E cream flavored with Kirsch. I top it with sweet, plump Morello cherries, which also have been macerated in Kirsch, finally shavings of dark Lindt chocolate kiss the pavlova for a decadent touch! This would be the perfect dessert for your Easter brunch or dinner. \u003C\/p\u003E\u003Cp\u003EBefore I let you loose on the recipe, allow me to inform you that due to two unexpected cancellations \u003Cstrong\u003Etwo spots have freed up\u003C\/strong\u003E on our \u003Ca href=\"http:\/\/www.platetopage.com\" target=\"_blank\"\u003EPlate to page\u003C\/a\u003E Workshop in Somerset this May. These are the last two spots and for those who were eager to come join us but did not make the registration in time you might just be in luck. Have a look at the\u003Cstrong\u003E \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\/programme\"\u003E\u003Cstrong\u003Eprogramme\u003C\/strong\u003E\u003C\/a\u003E, details about \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\/accommodation\"\u003E\u003Cstrong\u003Eaccommodation\u003C\/strong\u003E\u003C\/a\u003E, and then you can \u003Cstrong\u003E\u003Ca href=\"http:\/\/www.platetopage.com\/home\/register-now\"\u003Eregister here\u003C\/a\u003E\u003C\/strong\u003E.\u003C\/p\u003E\u003Cp\u003EEnjoy the pavlova!\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Black Forest Pavlova\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/black-forest-pavlova\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Black Forest Pavlova by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6847753218\/\"\u003E\u003Cimg class=\"photo\" alt=\" Forest Pavlova by Meeta K. Wolff\" src=\"https:\/\/farm8.staticflickr.com\/7196\/6847753218_40c70c41d6_m.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E2 hours\u003Cspan class=\"value-title\" title=\"PT2H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E   \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003Eapprox. 6\u003C\/span\u003E     \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003EFor the meringue\u003C\/i\u003E       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E4 large egg whites \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E220g fine caster sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoons cornstarch \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon vinegar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon Kirsch \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the filling\u003C\/i\u003E     \u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli class=\"ingredient\"\u003E2 tablespoons Kirsch \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E500g Morello cherries in a jar in fruit juice \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E400g \u003Ca href=\"\u0026rdquo;\" quark-recipe.html”=\"quark-recipe.html\u0026rdquo;\" 10=\"10\" 2008=\"2008\" www.whatsforlunchhoney.net=\"www.whatsforlunchhoney.net\" http:=\"http:\"\u003Equark\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E250g whipping cream \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g dark chocolate, grated \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003EFor the meringue\u003C\/i\u003E       \u003Cbr \/\u003E\n\u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat oven to 175 degrees C. Draw a circle approx. 20 cm in diameter on a sheet of baking paper. Place, pencil-side down, on a baking tray. \u003C\/li\u003E\n\n\u003Cli\u003ETo make the meringue, whip the egg whites with an electric whisk to soft peaks. Gradually add the sugar, a tablespoon at a time, occasionally scraping down the side of the bowl. Once all the sugar has been added whisk for another 2-3 minutes until stiff peaks form. The mixture should be thick and glossy. Make sure the sugar has dissolved completely and the meringue is not grainy. Add the cornstarch folding gently with a spatula, then pour in the vinegar and the kirsch and fold through.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\n\u003Cli\u003ESpoon the meringue onto the baking paper and using a palette knife shape into a circle using the penciled mar as a guide. Pull the meringue upwards around the edge to create furrows, which will support the sides of the pavlova. Make a well in the middle, which will hold the filling. Make sure the base of the meringue is not too thin. \u003C\/li\u003E\n\n\u003Cli\u003ETurn the heat down to 100 degrees C and bake the for 1 ½ hours until the pavlova is dry and crisp. Turn the oven off and leave the meringue in the oven, with the door ajar until cooled completely – 4 to 5 hours. Do not remove the meringue from the oven when it is still warm as it will cool too quickly and may crack and collapse. \u003C\/li\u003E\n\n\u003Cli\u003ESlide the pavlova onto a plate and spoon the filling into the center. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Ci\u003EFor the filling\u003C\/i\u003E     \u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EDrain the cherries reserving about 2 tablespoons of the fruit juice. Place cherries in a bowl, pour the reserved juice and 1 tablespoon Kirsch and allow to macerate until the meringue is ready. \u003C\/li\u003E\n\n\u003Cli\u003ETo make the quark filling mix together the quark, sugar and remaining kirsch. Whisk the whipped cream until stiff and fluffy. Gently fold into the quark mixture.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\n\u003Cli\u003EWhen ready to serve fill the meringue with the quark-cream mixture, spoon the kirsch cherries over the top and sprinkle the grated chocolate. Drizzle some of the cherry liquid over the filling and serve immediately. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Pavlova-BlackForest-0032-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6847753218\/\"\u003E\u003Cimg title=\"Black Forest Pavlova (0032) by Meeta K. Wolff\" alt=\"Black Forest Pavlova (0032) by Meeta K. Wolff\" src=\"https:\/\/farm8.staticflickr.com\/7196\/6847753218_40c70c41d6_b.jpg\" width=\"600\" height=\"896\"\u003E\u003C\/a\u003E       \u003Cp\u003EI cannot begin to explain the feeling of excitement\u0026#160; I get every time I take the first bite from a pavlova (providing it is a good one). I guess the choir of angels are always there to sing in chorus even after all these years. This pavlova is a delight. I like to add quark to my whipped cream as it provides a little substance and I really like the slightly tangy flavor it gives. The Kirsch was very subtle even though it is added to all three components and the cherries sweet and juicy. We cut out big wedges of the pavlova, sinking back into our chairs to enjoy each pavlova moment. \u003C\/p\u003E\u003Cp\u003ETo you in the Northern hemisphere, hope you are enjoying the gorgeous Spring weather and to you in the Southern hemisphere take in all the gorgeous Fall colors. I’m getting back to working on my presentations for the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/02\/food-photography-and-styling-workshop.html\" target=\"_blank\"\u003EDubai workshop\u003C\/a\u003E and together with Sally sending out the final details to all our participants. We’ve organized a great two day session and thanks to \u003Cstrong\u003EAtlantis, The Palm, \u003C\/strong\u003Ewho have been extremely generous sponsors, we have an amazing venue in Nasimi Beach. Sally is busy packing the goodie bags, which are bulging with incredible products sponsored by some great companies. On day two we have also planned a fun field trip sponsored by Lafayette Gourmet, who are putting together a great event for us. \u003C\/p\u003E\u003Cp\u003EEnjoy the week! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore perfect Easter dessert ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHUygRsn_p63n96NdgMV39x5X4PSJUolH4PxW0oau-yJDgaUisprQ1mQzsM4dn0pgrwPLQaOcGI9iPQTmCivSte9CsirctNbQnf4k9bd_JLME6zxVzaOCMbLXkGzyz3hNBGGG7LA\/?imgmax=800\" width=\"120\" height=\"180\"\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh35DNL701nNkRgkUtdGgMi0fmSKCD5PgDAJKAj41khzhkKovi8i0rh4Yh71Irs1aLamOGapGXDe4x8ws2FXX3F_LJZpY6uL_D5EIWUhGA0JfNjTT_4gNwAlbDBuKyEAETwOZnZeg\/?imgmax=800\" width=\"120\" height=\"180\"\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhABhWUJ_k-sqJRQY9TyuA3vO9sz0Qee5CklY01EM0UAMrjqeiVFKIMSooPgn4ijYk6RIazH75YujTIJTsIsVB3f6UEsGHIsuPCKpO2VHio01hg8j0Z_zklmkY0OpB2o8LHZw_1ig\/?imgmax=800\" width=\"120\" height=\"180\"\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html\" target=\"_blank\"\u003EChocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/04\/daring-bakers-rhubarb-pear-sponge.html\" target=\"_blank\"\u003ERhubarb Pear Sponge Pudding with Vanilla Sauce\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/02\/daring-bakers-mango-passionfruit.html\" target=\"_blank\"\u003EMango \u0026amp; Passionfruit Tiramisu\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1540278822826410423\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/03\/black-forest-pavlova-quark-cherries.html#comment-form","title":"50 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1540278822826410423"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1540278822826410423"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/03\/black-forest-pavlova-quark-cherries.html","title":"Black Forest Pavlova: Quark, Cherries, Kirsch \u0026amp; Chocolate"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHUygRsn_p63n96NdgMV39x5X4PSJUolH4PxW0oau-yJDgaUisprQ1mQzsM4dn0pgrwPLQaOcGI9iPQTmCivSte9CsirctNbQnf4k9bd_JLME6zxVzaOCMbLXkGzyz3hNBGGG7LA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"50"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3282039873276712094"},"published":{"$t":"2012-03-14T10:50:00.000+01:00"},"updated":{"$t":"2012-03-14T10:50:55.257+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ice cream"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ramblings"}],"title":{"type":"text","$t":"Chocolate Espresso Sponge Pudding (and How to Pinterest)"},"content":{"type":"html","$t":"\u003Ca title=\"ChocolateEspressoSpongePudding_0027-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6833441344\/\"\u003E\u003Cimg title=\"Chocolate Espresso Sponge Pudding (0027) by Meeta K. Wolff\" alt=\"Chocolate Espresso Sponge Pudding (0027) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7184\/6833441344_8dcb02ceba_b.jpg\" width=\"600\" height=\"899\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWhile I wait for Spring to fully arrive at the markets I am satisfying the deep sweet cravings with chocolate … and coffee. It’s an intense but exquisite pairing that one can very easily get addicted to. Doesn’t addiction come is so many forms?\u003C\/p\u003E  \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI have to admit that there are times when I let myself get hooked onto a novel idea, element or feature and I will spend a good deal of time discovering and indulging into it. It keeps me constantly on my toes and I feel that some good comes out of the many addictions I have had in the past. \u003C\/p\u003E  \u003Cp\u003EPhotography would be one, food the other and putting it together I do not have to tell you where it led me. These past few weeks have been wonderfully busy for me in all sorts of ways. A few great photo jobs, features and articles in some German magazines and working on the contents of a few upcoming workshops and on other projects has kept me engaged.\u0026#160; While this is all food for my photography addiction, I am missing my addiction of voyeurism!\u003C\/p\u003E  \u003Cp\u003EI love browsing the internet going from blog to website, reading articles and getting caught up in beautiful images and leaving a comment here or there on things that move me. I love watching what material the \u003Cem\u003EBig Net\u003C\/em\u003E produces. \u003C\/p\u003E  \u003Cp\u003EOne site I truly love is \u003Ca href=\"http:\/\/pinterest.com\/\" target=\"_blank\"\u003EPinterest\u003C\/a\u003E: it feeds my addiction of ogling at all things gorgeous and I love collecting these beautiful things on my own boards. Shoes, stunning locations, exquisite kitchens, my schoolgirl crushes, words of inspiration\u0026#160; - you name it - a pin and it is on my board! I love opening these boards for inspiration for whatever project I am working on. My \u003Ca href=\"http:\/\/pinterest.com\/meetawflh\/getting-fit\/\" target=\"_blank\"\u003Efitness board\u003C\/a\u003E motivates me to train sensibly, my \u003Ca href=\"http:\/\/pinterest.com\/meetawflh\/colors-palettes\/\" target=\"_blank\"\u003Ecolor palettes board\u003C\/a\u003E allows me to pair innovative color schemes while I style my food shot and my \u003Ca href=\"http:\/\/pinterest.com\/meetawflh\/food-drink-photography\/\" target=\"_blank\"\u003Efood photography board\u003C\/a\u003E inspires me with new ideas. So, I use Pinterest as a style board, mood board or inspiration board. What makes Pinterest pretty neat is that like all social sharing sites you can share allowing you to collect more ideas and connect with like minded (or pinned) folk. \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"GRK Shooting-0047-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6833440542\/\"\u003E\u003Cimg title=\"GRK Shooting (0047) by Meeta K. Wolff\" alt=\"GRK Shooting (0047) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7049\/6833440542_a8e2fe7541_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EBUT …. and there is a big but … Pinterest has a very, at best described as, a grey area at how they address their terms and copyright issues. Currently there is a lot of blazing media coverage about Pinterest, causing many people to delete their Pinterest boards or accounts because the general thought is, it is illegal or plain wrong to be posting\/pinning other people’s stuff. \u003C\/p\u003E  \u003Cp\u003EAs a photographer, I was on the verge of deleting my boards too. I am against copyright infringement and plagiarism and my first reaction was not to have any part of it. But then, the more I read the more I began to think about how things are evolving in our world. We exchange news, thoughts, emotions, provocations through smart phones, blogs, Twitter, Facebook, You Tube, many of us invite voyeurism into our own living rooms to be a part of what we do and be a part of who we are. \u003C\/p\u003E  \u003Cp\u003EPinterest is just another social sharing site that invites you to share your favorite things for the world to see. So far so good. How do I feel about my images being pinned all over Pinterest? I had mixed feelings about this (and to a certain extent still do). For starters, I have always marked my images with the URL of either my blog or portfolio - it is something I advise everyone to do. In the past I had to deal with copyright issues, where my watermark was literally cropped and added to websites or \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/copyright%20violations\" target=\"_blank\"\u003Eleading newspapers printing my images without permission\u003C\/a\u003E. Both these cases were, in my opinion, copyright infringement with intent. \u003C\/p\u003E  \u003Cp\u003EDon’t get me wrong - \u003Cstrong\u003EPinterest does have a copyright problem\u003C\/strong\u003E and they really have to correct the way they operate and they need to change the way users are using Pinterest. One of the biggest issues that Pinterest needs to address is the way that Pinterest makes copies of the images people \u003Cem\u003Epin\u003C\/em\u003E without creating a link to the \u003Ci\u003Eoriginal source\u003C\/i\u003E. What happens is that it actually makes a \u003Cem\u003Ecopy\u003C\/em\u003E of the image and while the copy does link back to the source from which the image was pinned it is not always the original source of the respective image. As copyright obviously prohibits making copies, this creates a big issue for Pinterest. \u003C\/p\u003E  \u003Cp\u003EPinterest is new territory and I think it’s hard to know how one should proceed. “Is Pinterest legal?” is the big question and after all the things I have read, I think the answer is - no one knows for sure. Fact is, Pinterest needs to hear what users are asking and make modifications to many aspects of their service - it is a great service, which can be made better if a lot of the issues on hand were addressed. I do know they are - they implemented a 500 character limit after a few mails sent by users, including myself, requesting this feature. Another feature I would love to see is creating private boards, where things I collect are reserved for me and I decide when and if I want to share. \u003C\/p\u003E  \u003Cp\u003EI have made a few decisions about the way I plan to use Pinterest in the future. Until they make the required amendments I am throttling the use of Pinterest: \u003C\/p\u003E  \u003Cul\u003E   \u003Cli\u003EI am not deleting my Pinterest account. At this point I would like to see how Pinterest reacts to all the media and how they change. So, I will stick around for now.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EI am going through a lot of my pins and will be deleting those photography based images of food, travel etc. and anything that does not come from the original source. In the past I have made the effort and many of the food images credit the photographer but I have not always been consistent. I will be going back to those and deleting them.\u0026#160; \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EIf I do pin photographs it will be from sites that explicitly have the “Pin it” button. It seems reasonable to me that if someone has added this button on their posts or blogs they are OK with people pinning.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EI am discontinuing the usage of the “repin” function. I will check each pin and pin directly from the original source. The extra few clicks are worth it.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EInstead I am using the “Like” function more and more as an intermediate “storage space” and point of reference.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EThe things I do pin I will add a nice teaser to encourage a click through to the original source where they will find a lot more details on the original post.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EI am saving items I really like on my \u003Ca href=\"https:\/\/www.evernote.com\" target=\"_blank\"\u003EEvernote\u003C\/a\u003E account. Two different tools, I know, but Evernote allows me to collect content without the copyright issues.         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EI also reserve the right to change my mind - as Pinterest is making an effort to change a few aspects and features I will be watching and will react accordingly. For now this is the status quo.  \u003Cbr \/\u003E\u003C\/li\u003E \u003C\/ul\u003E  \u003Cp\u003EI won’t be able to tackle these points immediately but have already started “cleaning up” my boards. It’ll take some time but I’d like to continue to use Pinterest further, hopefully in the future not quite in the suppressed manner as I am planning to do, because let’s be honest, who wants to indulge in an addiction half-heartedly? \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"ChocolateEspressoSpongePudding_0020-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6979568513\/\"\u003E\u003Cimg title=\"Chocolate Espresso Sponge Pudding (0020) by Meeta K. Wolff\" alt=\"Chocolate Espresso Sponge Pudding (0020) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7063\/6979568513_a2f4c8d8ee_b.jpg\" width=\"600\" height=\"899\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EThere is certainly nothing half-hearted about my dessert for you today. After all the thinking and re-thinking about what is correct and what is not, I needed something to boost my spirits, something I knew would be perfect for my chocolate and coffee addiction. No holding back and no throttling, although maybe it should be marked as illegal - it’s too darned good! \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"ChocolateEspressoSpongePudding_0021-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6979567695\/\"\u003E\u003Cimg title=\"Chocolate Espresso Sponge Pudding (0021) by Meeta K. Wolff\" alt=\"Chocolate Espresso Sponge Pudding (0021) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7046\/6979567695_5e092920de_b.jpg\" width=\"600\" height=\"899\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Chocolate Espresso Sponge Pudding\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-espresso-sponge-pudding\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Chocolate Espresso Sponge Pudding by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6833442334\/\"\u003E\u003Cimg class=\"photo\" alt=\" Chocolate Espresso Sponge Pudding by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7208\/6833442334_6c7001f924_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E10 minutes\u003Cspan class=\"value-title\" title=\"PT10M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E40 minutes + cooling time\u003Cspan class=\"value-title\" title=\"PT40M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003EServes: \u003Cspan class=\"yield\"\u003Eapprox. 8\u003C\/span\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E225g butter + more for pan, cubed \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g dark chocolate (70% cocoa), coarsely chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 eggs \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E250g muscovado sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E200g plain flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 teaspoon baking powder \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 tablespoon espresso powder \u003Cli class=\"ingredient\"\u003E250ml boiling water \u003C\/li\u003E  \u003C\/ul\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPreheat oven to 180 degrees C. Grease a 18cm square form with butter and line baking paper. \u003C\/li\u003E  \u003Cbr\/\u003E    \u003Cli\u003EPlace 225g butter and chocolate in a bowl over a pot of simmering water and melt over a low-medium heat. Do not stir as it this will overwork the dark chocolate.        \u003Cbr \/\u003E\u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003EIn a bowl, beat the eggs and sugar until pale and smooth. Fold in the chocolate mixture, then add the flour and baking powder and beat until smooth. Finally, beat in the coffee and 250ml boiling water. The batter should be thick and smooth Pour into the prepared form and bake for 30 to 40 minutes. If the pudding is still slightly sticky in the middle that is perfectly OK. \u003C\/li\u003E  \u003Cbr\/\u003E    \u003Cli\u003ECool for about 20-30 minutes before serving with your favorite ice-cream and some fresh raspberries. \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/div\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E \u003Ca title=\"ChocolateEspressoSpongePudding_0024-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6833442334\/\"\u003E\u003Cimg title=\"Chocolate Espresso Sponge Pudding (0024) by Meeta K. Wolff\" alt=\"Chocolate Espresso Sponge Pudding (0024) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7208\/6833442334_6c7001f924_b.jpg\" width=\"600\" height=\"899\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EIt’s decadently sticky and moist on the inside and intensely chocolaty. The subtle flavors of coffee highlights the sponge pudding giving it a brilliant boost. We enjoyed the sponge pudding still warm with scoops of dulche de leche ice cream and fresh raspberries. It’s quick and easy to make and great to make with kids. \u003C\/p\u003E  \u003Cp\u003EOver on the \u003Ca href=\"http:\/\/www.platetopage.com\" target=\"_blank\"\u003E\u003Cstrong\u003EPlate to Page\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E website\u003C\/strong\u003E we’ve got a fantastic new example of the type of assignments participants work on during our 2.5 days workshop. A piece from \u003Ca href=\"http:\/\/eatmania.com\/\"\u003EOlivia Vasallo\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.ombranelportico.com\/\"\u003EAlexandra Asnaghi\u003C\/a\u003E, two fabulously feisty Mediterranean ladies who attended\u0026#160; our \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/workshop-tuscany\"\u003ETuscany 2011 Workshop\u003C\/a\u003E. The assignment was to write and photograph for an article titled \u0026quot;\u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/eatingdrinkingintuscany-apeekinsideaplatetopageassignment\" target=\"_blank\"\u003E\u003Cstrong\u003EEating in Tuscany\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E\u0026quot;\u003C\/strong\u003E in the style of a high-end foodie\u003Cstrong\u003E magazine such as Saveur\u003C\/strong\u003E. Hope you enjoy the read! \u003C\/p\u003E  \u003Cp\u003EMaybe you would like to come join us for\u003Cstrong\u003E \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\" target=\"_blank\"\u003E\u003Cstrong\u003EPlate to Page Somerset\u003C\/strong\u003E\u003C\/a\u003E due to be \u003Cstrong\u003Eheld in the UK in May\u003C\/strong\u003E!\u0026#160; Have a look at the\u003Cstrong\u003E \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\/programme\"\u003E\u003Cstrong\u003Eprogramme\u003C\/strong\u003E\u003C\/a\u003E, details about \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\/accommodation\"\u003E\u003Cstrong\u003Eaccommodation\u003C\/strong\u003E\u003C\/a\u003E, and then can \u003Cstrong\u003E\u003Ca href=\"http:\/\/www.platetopage.com\/home\/register-now\"\u003Eregister here\u003C\/a\u003E\u003C\/strong\u003E.\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EFrom the 3rd to 4th April\u003C\/strong\u003E I will be \u003Cstrong\u003ENasimi Beach, Atlantis, The Palm, Dubai\u003C\/strong\u003E for a 2-day Workshop, \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/02\/food-photography-and-styling-workshop.html\"\u003Efocusing exclusively on food photography and styling.\u003C\/a\u003E If you are in the area maybe you would like to join us there. You’ll find more details on the \u003Ca href=\"http:\/\/mycustardpie.com\/food-photography-styling-workshop\/\"\u003E\u003Cstrong\u003EWorkshop Website\u003C\/strong\u003E\u003C\/a\u003E. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EMore chocolate decadence from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge1Qvc_H83-9zafOekxycoc827E_bpfGPjHSQTWATm7GmvKZM3KKWKfuBvINPzCXBuvbdxUzIFIAYCUK8cZt08c1-M9V5GYtcxz4uwqjXoOTBo0m2CvM5ibyEGCVtRLZzjWtZ4bA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNnPM8YUmy3csLNODtaXtj9EmM8EL5k9P9fjEAHGksfs_SLc7O9pxpOUqhMuc5uLuSFsEiiRHz4K0JTwjITYFndTsNwuqS7P71ZqmHNV2gGfws4PyY3bfBXQxVj-MIDNv7KrQHQA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/03\/morello-cherry-chocolate-and-cognac.html\" target=\"_blank\"\u003EMorello Cherry Chocolate and Cognac Teacakes\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html\" target=\"_blank\"\u003EChocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/04\/egg-straordinary-light-mousse-au.html\" target=\"_blank\"\u003ELight Mousse au Chocolat with Baileys Crème Caramel\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3282039873276712094\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/03\/chocolate-espresso-sponge-pudding-and.html#comment-form","title":"44 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3282039873276712094"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3282039873276712094"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/03\/chocolate-espresso-sponge-pudding-and.html","title":"Chocolate Espresso Sponge Pudding (and How to Pinterest)"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge1Qvc_H83-9zafOekxycoc827E_bpfGPjHSQTWATm7GmvKZM3KKWKfuBvINPzCXBuvbdxUzIFIAYCUK8cZt08c1-M9V5GYtcxz4uwqjXoOTBo0m2CvM5ibyEGCVtRLZzjWtZ4bA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"44"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5377116335574111760"},"published":{"$t":"2012-02-08T09:46:00.000+01:00"},"updated":{"$t":"2012-02-08T20:45:04.075+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Quarkkeulchen with Cranberries and a Cinnamon Blueberry Compote  - A German Specialty"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjO9PQSu36dj5yVoFpFHSAyTkR4e3ifUdosQGrx3xaaIDALlTaALeYdMhl6XXm2GPR-ESzNVk3RCWOYnSM1Xu8J3XNtvsyDG6L1NWgwyfZQg_LJSbvL8n9fNY9qgHnzTKakiQL1Sg\/s1600-h\/Quarkkeulechen_0118-WM%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0118) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0118) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTuanSCDQjJlws0vjEx5KQRX1BT7DkKSyaKPjuHrZFhwYpMhE0xe3PVs9gO-0SXJqh_r7A_5L1WX11oH72fyJzp48k3b2t6CzJYvCtHrmo4GNJUTEdaHcF8F1u1q1dcazBKu4Q3A\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EThe icy grip of winter holds us firmly. Just as I was thinking we were going to get the mildest winter in years, things took a turn and we are now facing the coldest winter in decades. It totally amazes me how we are at the mercy of Mother Nature. \u003C\/p\u003E  \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThe temperatures have dropped drastically and the record was -20 degrees C, which I noted yesterday morning as I left to work. At such temperatures it’s hard to get out of bed and face the cold. Each day we are facing new issues that the arctic cold brings with it. Frozen water-pipes, flocculation of diesel fuel in Tom’s car, coughs, fever and the sniffles. \u003C\/p\u003E  \u003Cp\u003EI am taking it in good stride as I am gathering new experience with each hurdle. Our frozen pipes are getting the luxury warmth treatment - wrapped in blankets warmed with their own little heater called … wait for it “the frost guard”.\u0026#160; I wish I had my own personal frost guard warming me every time I go out. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiBARCSWOJZHwzpqqPMGLo2pq8jaYErihlFAGUmqB9y9L7VEbiL1JJdRXMMR24R4lovtlrxLhckHKBez7mUSHJzVCogv8e2Kv495TBOxO9lfGvGfzikgpidQDaOot5IV3FQmazwog\/s1600-h\/Quarkkeulchen_Ing._0128-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0128) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0128) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgziLWGbg9bW1Km93ySwuhCP03xdsMhl83rYYFz4qGC68MYVODi3gP5_196S8l0t193xueeHDMl9apP_nHOoqNiLOnck9GMZ7DYk8xmC9btNRtOJe5J5puToTulBRamE6dMN2tZWA\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EUnfortunately though, I tried to brave the fever and sniffles both Soeren and Tom have carried around for the past week and alas - it looks like I am coming down with it. First Soeren who was out for a whole week and then Tom came home from Stockholm feeling feverish and weak. \u003C\/p\u003E  \u003Cp\u003EIt’s been lots of heartwarming soups and comforting stews around here lately topped off with plenty of Vitamin C. And special little treats - because how better to get them smiling and fit again than with divine sweet desserts.\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSHfbw9wVtu1SNNwk37YvHjMVF4tJBDdFLkgVA3HubF6UbG4iy5CbheoLR15BdaBdf6MoMQ7oyvb0sKUjanIETYNkk4ETSDiFpdr0TjGzwS1riw5uAQ7onuEqCoDm7I5jrlj5ZwQ\/s1600-h\/Quarkkeulechen_0130-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0130) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0130) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpbAUCvNKKgIIZz3Pyv2io0bFaUfGGQtW4ByrxoskorxptHFlIpFse1UUltBE4ZCNfaLI-8tyIyfoV8mHQ7P226xx10VAg7BSpqfMctW8QtRvAhDpOPh8ew2KxRFpUmNGRxfPa7Q\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EOne of Soeren’s favorite treats are the nostalgic and traditional \u003Cem\u003Equarkkeulchen\u003C\/em\u003E. He’s been asking me for several months to put up the recipe on the blog and share it with my readers. He does not do this often but every now and then he is convinced you all will enjoy a recipe and suggests that I put it up. \u003C\/p\u003E  \u003Cp\u003EWe made these the week he was at home ill. He had lost a lot of his appetite and I really needed him to get some nourishment into him as he was surviving on liquids, antibiotics and cough syrup!\u003C\/p\u003E  \u003Cp\u003E“Oh no!” he exclaimed looking at the menu planner for the school cafeteria for the day. “I am missing \u003Cem\u003Equarkkeulchen\u003C\/em\u003E at school today!”\u003C\/p\u003E  \u003Cp\u003EThat was all the motivation I needed. \u003Cem\u003EQuarkkeulchen\u003C\/em\u003E are easy to make with simple pantry ingredients. They are soothing and satisfying and I knew Soeren would devour them. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEipr7NfLlhp67TTlNaDi6MVORhqdxZVrUm9XdDfpLJLpXQbRecHmuvy9RZhO0zdz9vfx6ddLj8NHhVXlJmOUSBej9noFjMaB9MpJbYEv79nDWuC0hx6OiNZo-fU3VIJzy5-qItCIg\/s1600-h\/Quarkkeulechen_0124-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0124) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0124) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjK6eL218_Iq3p2auAOA7kjyAqafVLgdVnATm0tT1XSZmVQXsd4A-2XpTxnnx10Bai69WCn11eclPpLLm288wFxaygkfDz1KWWoXq1Rb2RK53CBKDYI3Nx7GdcbCMWiCO9LFZY5IA\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003ETom’s family comes from the German region of Saxony and \u003Cem\u003Equarkkeulchen\u003C\/em\u003E are one of the specialties of this region. I adore Tom’s grandmother’s cooking, who at the awesome age of 90 still lives alone, baking and cooking some incredible dishes. She has a wonderful knack of serving Saxonian specialties, like lentil soup with hearty sausage or dumplings made of yeast and served with stewed cherries (also something I have been told several times to share) and \u003Cem\u003Equarkkeulchen\u003C\/em\u003E smothered with cooked prunes\u003Cem\u003E.\u003C\/em\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003EIt’s always an attraction for me to watch her cook. Her silver hair gleaming in the sunlit kitchen and her small hands kneading or chopping as she tells stories, sometimes happy but often sad, of how they fled the Nazis during the second world war. Both Soeren and I can listen for hours, my eyes often welling up at the courageous lady standing in front of me making one of her specialties for her great grandson and me.\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgd0XH30_V5dpHZngPjL70HOMIXG4A0o69IiF-xI8_vnEsLJfRKQ0w77SINNnCZFVk2D6K7C_xFRl5C3kaSUzn9lS1AcXTTDyZhbv-M-TglZZ5I7coIEciMfc_rY4tRyl6v4ccCjQ\/s1600-h\/Quarkkeulechen_0140-Wm%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0140) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0140) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiaEgCD5NWzqcsfGKwgvau7KnTRK8NooREa6W5Q3vHUbmFTxaZ2SroJUtLyq8APSX4hW8_CNuNwFoiehx4tRhmmCTbgajNFs0MADH1BgO8uQAYTOfyI__eMA02ehyzO-GmMi_M_Aw\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003Cem\u003EQuarkkeulchen\u003C\/em\u003E are typically made of boiled potatoes, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E cheese, flour and raisins and served with generous dollops of applesauce. Fritters, flat dumplings, pancakes - they have been called all sorts of names but they are and will always be \u003Cem\u003Equarkkeulchen\u003C\/em\u003E and there is no mixing them with the other dishes. They are generally eaten during lunch time or as a afternoon snack. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4yD3DW9zekVsfYrjtXkCRYiLCiQyseNaGBUjJe-J1S-wrMuCRmhiSijtCFydQxkvMPKBh1e4bPKwvopMgufPDBIy-OVx_PZnvZbAO-btAFTEpHZcGLory_4EE8G42qwfXLze6ZA\/s1600-h\/Quarkkeulechen_0121-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0121) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0121) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7pztsra9DioxrFv8cwcduEzbtQU79ZxNMfXw9tPwou22Sw_BrsYSBlK43OKONw_D0FON9NT6fK-Mops_cJs1IzgUkdgZB8LeTmAS0EHUz7VuBrWDn8N587eyj4JQ5Dvb-r5gssg\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u0026#160;\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EMy recipe is based on Tom’s grandmother’s recipe with a few of of my minor adjustments. I prefer adding dried cranberries or cherries to the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E and usually make either fruit compote or stewed fruit, spiced with cinnamon, cardamom or nutmeg. I also hang the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\"\u003Equark\u003C\/a\u003E overnight to make it thicker and cheesier, which gives the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E a great consistency. \u003C\/p\u003E  \u003Cp\u003ESoeren and I wish you \u003Cem\u003EGuten Appetit\u003C\/em\u003E.\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Quarkkeulchen with Cranberries and a Cinnamon Blueberry Compote\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/quarkkeulchen-with-cranberries-and-a-cinnamon-blueberry-compote\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Quarkeulchen with Cranberries by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6836737571\/\"\u003E\u003Cimg class=\"photo\" alt=\" Quarkeulchen with Cranberries by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7173\/6836737571_b31708a0b0_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1H\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003EServes: \u003Cspan class=\"yield\"\u003Eapprox. 4\u003C\/span\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E500g jar of blueberries in own juice \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 tablespoons icing sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 cinnamon stick \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 tablespoon cornstarch \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E120g potatoes, boiled\u003C\/a\u003E \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 eggs, separated \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E80g sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E150g \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/quark-recipe.html\u0026amp;\"\u003Equark\u003C\/a\u003E, hung overnight in a cheesecloth \u003C\/a\u003E\u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g all-purpose flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g dried cranberries \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EZest of one organic lemon \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E4 tablespoons butter        \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E        \u003Col\u003E         \u003Cli\u003EPlace a sieve over a small saucepan and pour the blueberries, allowing them to drip, making sure to reserve the blueberry juice. Add cinnamon stick and icing sugar to the juices and simmer for approx. 5 minutes. Dissolve the cornstarch in a tablespoon of water and then pour it into the blueberry juice. Continue to simmer until the sauce begins to thicken, then add the blueberries and allow to warm through. Steep and keep warm, making sure the compote does not cook. Discard cinnamon stick before serving. \u003C\/li\u003E   \u003Cbr\/\u003E \u003Cbr\/\u003E       \u003Cli\u003EPeel boiled potatoes, discarding the skins and mash finely with a potato masher or using a potato ricer. Place mashed potatoes in a mixing bowl, add quark, sugar, egg yolks, flour, cranberries, lemon zest and mix with a wooden spoon to a silky smooth batter. \u003C\/li\u003E    \u003Cbr\/\u003E       \u003Cli\u003EIn a separate clean bowl whisk egg whites with the pinch of salt until stiff. Make sure not to overbeat the egg whites. Using a metal spatula gently fold the egg whites into the quark batter. Allow the batter to rest n the fridge for 20 minutes. \u003C\/li\u003E      \u003Cbr\/\u003E    \u003Cli\u003EMelt some butter in a pan. Using two tablespoons drop about a tablespoon of batter into the hot pan and gently flatten with the back of a spoon. Fry the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E on each sides for 2 minutes until they are a gorgeous golden color. \u003C\/li\u003E   \u003Cbr\/\u003E        \u003Cli\u003EServe the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E with the warm blueberry compote. \u003C\/li\u003E       \u003C\/ol\u003E     \u003C\/ul\u003E \u003C\/div\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdHuOaQF33YkZrl_8AeitiZq8aAJI0RtIZKlZpIpz2Fh5a3zS6Qqgdi1u9B8eZFNlkGddXjyj89gBuNdclYQBG3dbYHc6z9y1ZyI56aRQLnFx7mNT3tQMU9KSDFTD_vWyRZeHvfA\/s1600-h\/Quarkkeulechen_0143-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0143) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0143) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZlo-cvn_5xlpd0uJb9kFpkxu_Oo91elCWQ0iaCWDFAVnrnE-_W7gJbi8simG_x0n52QhETvgJFp9N2w5QH4dE3uRz1Lp50gNcie6-vGrH9iS0o5hgvWyMY-j9GtL3PgA9xDZdAA\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EMake double portions of these because I guarantee you, plates will be licked cleaned and you’ll be begged for more. They freeze easily and can be quickly defrosted in the microwave or in the oven on a low heat. Hanging the quark overnight makes the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E creamier, and adds a lovely tangy note to the dish. Quark is very much like \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Fromage_frais\" target=\"_blank\"\u003Efromage frais\u003C\/a\u003E and with the consistency of cream cheese.The Saxonian \u003Cem\u003Equarkkeulchen\u003C\/em\u003E however are not to be confused with the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E from Berlin. What gets sold in Berlin as \u003Cem\u003Equarkkeulchen\u003C\/em\u003E is something quite different to the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E from Saxonia. They still contain quark, but there's no potato in the dough and they are deep fried as balls. The result is more like a donut. \u003C\/p\u003E  \u003Cp\u003EMy blueberry compote provides the perfect sweet balance adding a fruity highlight and the cinnamon provides a wonderful sweet warmth. \u003C\/p\u003E  \u003Cp\u003EHope for all those also fighting the icy frost - stay warm and stay well. For those who are basking in the summer’s sun - send us some of that warmth mate ;o)\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline; float: left\" align=\"left\" src=\"https:\/\/lh3.googleusercontent.com\/-KDxzwAFteYE\/TsN-g1GYSMI\/AAAAAAAAImA\/YHrl06Qzjvs\/s800\/P2P%252520badge-Somerset%252520V1_15.11.11_thumb%25255B2%25255D.jpg\" \/\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ci\u003EOur \u003Ca href=\"http:\/\/www.platetopage.com\" target=\"_blank\"\u003EPlate to Page\u003C\/a\u003E workshops are designed not for the instructors to impose their style on others, but \u003Cstrong\u003Eto help participants hone their own skills\u003C\/strong\u003E. We believe that all who attend Plate to Page are talented in their own right, even if they are personally feeling uninspired or in a creative rut.\u0026#160; Often, \u003Cstrong\u003Einspiration is just waiting to be unleashed\u003C\/strong\u003E and all that is needed is \u003Cstrong\u003Ethe right environment, guidance, push and motivation\u003C\/strong\u003E. \u003Ci\u003ETo give you an idea of the fantastic work produced on the workshops, we would like to present some of these assignments. Hope you enjoy a wonderful piece, an excerpt from what was produced by \u003Ca href=\"http:\/\/www.princessmisia.com\"\u003EMarta Majewska\u003C\/a\u003E and \u003Ca href=\"http:\/\/duckandcake.blogspot.com\/\"\u003EElizabeth Pizzinato\u003C\/a\u003E when asked to produce a foodie article and pictures in the style of a gossip magazine like Hello: \u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/ciaobellacontessa-apeekinsideaplatetopageassignment\" target=\"_blank\"\u003E\u003Cstrong\u003ECiao Bella Contessa - a peek inside a Plate to Page assignment\u003C\/strong\u003E\u003C\/a\u003E.\u003C\/i\u003E\u003C\/i\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline; float: left\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhKIi76BHuxTC3UF1ISZ94pO-83sGjcFOZRA7hK4QfVpz8lwyM-Pv6hRXdQPD2dR3XjcuIbmkC8wOLxonhTDWlXXjN-nTGZjHkD90IKOyC6iEcD2bVFZjIJjKWnCAylfUxXVj_xAQ\/s800\/DubaiBadge-Sidebar-250.png\" width=\"300\" height=\"213\" \/\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003EIn April I’ll be in Dubai and giving a two day food photography and styling workshop at the stunning \u003Cstrong\u003ENasimi Beach at Atlantis, The Palm in Dubai\u003C\/strong\u003E. If you are in the area and have always wanted to improve your food photography and styling skills come and join me. \u003C\/p\u003E  \u003Cp\u003EDetails as follows:    \u003Cbr \/\u003E\u003Cstrong\u003EWhen:\u003C\/strong\u003E Tuesday 3rd and Wednesday 4th April     \u003Cbr \/\u003E\u003Cstrong\u003EWhere:\u003C\/strong\u003E Nasimi Beach, Atlantis, The Palm, Dubai, United Arab Emirates     \u003Cbr \/\u003E\u003Cstrong\u003EYour Instructor:\u003C\/strong\u003E Meeta K. Wolff     \u003Cbr \/\u003E\u003Cstrong\u003EYour Host:\u003C\/strong\u003E Sally Prosser     \u003Cbr \/\u003E\u003Ca href=\"http:\/\/mycustardpie.com\/food-photography-styling-workshop\/\"\u003E\u003Cstrong\u003EWorkshop Website\u003C\/strong\u003E\u003C\/a\u003E    \u003Cbr \/\u003EThank you to the awesome people at the\u003Cstrong\u003E Atlantis for sponsoring this event\u003C\/strong\u003E. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these sweet ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E   \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjR9mhmiSA-1pCfyOupxGecFVPYcxi0KRg5JsFmrHY_jxfB4vHzcYgwmRen84yeMeTr0qWVbbqF2xKU8puTekqLljJP2OpDi4-W7dlHw69FQabKAHdPu2r4EhdVQ6GbRBNjctloyw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhQcZ5TvHf-y2ss_CjrJnZDiOLFpA2eWA-Mada53RaxMwncAM26isFJj4LnJ9NdvmT3c2A4Kb_hkYGj6bR6Iv1wOCoAc-PbL__SXQl6O4Yhjwt4UA2nUkTvK7aYpp1JyPrm7AaJXw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E          \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SP95clYtd9I\/AAAAAAAADOU\/uUpwtPlkDhs\/SpicedChocOrangeBread01framed2.jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/08\/lingonberry-dark-chocolate-buns.html\"\u003ELingonberry Dark Chocolate Buns\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/daring-bakers-saffron-and-cardamom.html\"\u003ESaffron and Cardamom Doughnuts with Pistachios\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/spiced-chocolate-and-orange-bread.html\"\u003ESpiced Chocolate and Orange Bread\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E \u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp class=\"ingredient\"\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003C\/p\u003E  \u003Cul\u003E\u003C\/ul\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5377116335574111760\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/02\/quarkkeulchen-with-cranberries-and.html#comment-form","title":"35 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5377116335574111760"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5377116335574111760"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/02\/quarkkeulchen-with-cranberries-and.html","title":"Quarkkeulchen with Cranberries and a Cinnamon Blueberry Compote  - A German Specialty"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTuanSCDQjJlws0vjEx5KQRX1BT7DkKSyaKPjuHrZFhwYpMhE0xe3PVs9gO-0SXJqh_r7A_5L1WX11oH72fyJzp48k3b2t6CzJYvCtHrmo4GNJUTEdaHcF8F1u1q1dcazBKu4Q3A\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"35"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6239655184377371411"},"published":{"$t":"2011-12-14T07:32:00.001+01:00"},"updated":{"$t":"2011-12-14T12:05:37.216+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas: Hazelnut Frangipane Tart with Quince Hazelnut Mincemeat"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTW-2QDd_qpHvu99zPRIySuDOAyu1qxnpgnLB4_oe4yyRLNZZi_MxHrJfaO1Jrp5gzv0Yrtqi44ZylAsM6I6hFuBVt8S2xBwKoxZdDto0RgHnudryvr4xe72I1HuvbgzjskZXivg\/s1600-h\/MincemeatFrangipaneTart-0066-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quince Hazelnut Mincemeat Frangipane Tart (0066) by Meeta K. Wolff\" border=\"0\" alt=\"Quince Hazelnut Mincemeat Frangipane Tart (0066) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjws1ti7mn7i2P0m3cJIJ180Wc0ZVdri32eVuVxm3CqLNTywqoeDJ4acICSJTB081ZYZY7oJnIt12lprbfM3mqT5wrVNkxDP0MmSjnBGBL13tEJ1aPGp-qhGSyWOX-6Hl7nKSmSkQ\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EHave you all bought and packed your Christmas presents yet? Just 10 days till the big day, you know. \u003C\/p\u003E  \u003Cp\u003EThis whole week we have been getting deliveries from various sources bringing boxes of diverse items and with each new delivery the excitement intensifies. Keeping it all a secret is the most interesting part.\u0026#160; \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI hope I am forgiven for all the fibs I have told the past few days. See my 9-year old son still believes in Santa and I have no heart to break the news to him yet. He not only firmly believes that somewhere up in northern Scandinavia, a large man dressed in red with a thick, bushy white beard is in charge of single handedly delivering Christmas presents to millions of children around the world each year, but he is so steadfast in his faith that he will argue with anyone who denies the existence of ole Santa.\u0026#160; \u003C\/p\u003E  \u003Cp\u003EEarlier this week I eavesdropped on a discussion he was having with two of his girlfriends, who were trying to convince him that Santa does not exist. Instead of being intimidated by the girls he resolutely argued his case, bringing forward facts and stringing the stories in such a perfect manner, I swear, I saw the girls waver in their own faith. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhMQVopBbdM3tuYWgd14LzKlErCg7fo90pyCB2Z8803sJevXtbH0piW2VPh3SEXZLYI2AEplGPE4M_RI3XZO7mxRpL93K8IBwT9csCI6WROiYWc2ZypB1UMtZHNl24-OwPG9Pa8CQ\/s1600-h\/MincemeatFrangipaneTart-0079-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quince Hazelnut Mincemeat Frangipane Tart (0076) by Meeta K. Wolff\" border=\"0\" alt=\"Quince Hazelnut Mincemeat Frangipane Tart (0076) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhlXT0fMd4KZNsvZkhtS6UJrm-TJQWgwCJ8fjyb9kM_RuDBnFTsMX6fNd-tS8pkWrnCkDIt82GX_NNlWALjvz4dw7VMaiWqVUhhLcLvFsehOXZGClZd2bZjLtXh-rF63nfxZEiKMQ\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EI admit there is a large grey zone in the Santa theory and when Soeren was younger I often tried to evade the many discussions about Santa, I believed that a child of 3 or 4 years old did not need to be concerned about omnipotent mythical figures like Santa making judgments about behavior issues. \u003C\/p\u003E  \u003Cp\u003EOn the flip side however, pretending to call Santa to spill the beans has often stopped many a tantrums in mid-stride. Essentially, we have tried to convey the true spirit of Christmas: good will, peace and love towards fellow human beings and that it is a time to celebrate with family and friends. And, of course we had no desire to withhold all the magic associated with the holiday season from him. Christmas trees, Advent calendars, baubles and sparkly lights, Wham’s Last Christmas, Santa’s cookie and milk tray and the colorful wrapped presents are all part of the magic. What’s more, hand on heart, I will admit that I love that magic surrounding this time of year. \u003C\/p\u003E  \u003Cp\u003ESo, yes I have fibbed these past few days, but I am hoping to keep the magic of Christmas alive for just a little longer and Santa is most definitely a part of Christmas magic\u003C\/p\u003E  \u003Cp\u003EThe paradox in this story however is that while he keeps his boyish faith in a make believe figure, at school they are taking leaps towards maturity. With the current topic in school being puberty and sexuality his interest has taken a new path. While we write letters to Santa, sending him our thanks, appreciation for all he does and the gift list, we are revising for a test, about topics like pregnancy, sex and menstruation – keeping the balance for the real and make believe has probably never been so challenging!\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgDJAHq5x8YEkxMVz6BJ3MZBxvsD7Ole9l0KGiIKrLwYkjuB80F9VriUCYFs5HJkS4Cj8o_R55zdbXfjWcTGrln-BcpIHZ3HuHxkkJ3YTIs3NT3rst3jR8EV9NY9fQcfLMzoGuy4g\/s1600-h\/MincemeatFrangipaneTart-0063-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quince Hazelnut Mincemeat Frangipane Tart (0063) by Meeta K. Wolff\" border=\"0\" alt=\"Quince Hazelnut Mincemeat Frangipane Tart (0063) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6LKHCJFa-_t-r29FA_ZKDCSQuDnNzQjHQHf50tvt5F7aazGLUy9ziid2-X1fmoSWCKWcdGY0wKAJoXOVPBInO5acJhBH7hLRRt7_yN5uGD7EgciZqZ70rXH95-Zo2Tj-2mOpc5Q\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EIn comparison, this tart is perfect in its simplicity, it has all the magic needed to be a divine Christmas dessert and the best part – it tastes incredible. The idea for the tart is not new; I used the famous \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/06\/bakewell-tart-with-thyme-infused-cherry.html\"\u003EBakewell tart\u003C\/a\u003E for the basic concept jazzing it up to be fit for the Christmas table. Instead of a preserve or jam, I used last week’s recipe of \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-buttery-quince-hazelnut-and.html\"\u003EButtery Quince Hazelnut and Cognac Mincemeat\u003C\/a\u003E, which is spread over flaky shortcrust pastry and topping this, is a rich frangipane made of hazelnuts. Magical! Wouldn’t you say? \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Hazelnut Frangipane Tart with Quince Hazelnut Mincemeat\u003C\/strong\u003E\u003C\/span\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/hazelnut-frangipane-tart-with-quince-hazelnut-mincemeat\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Quince Hazelnut Mincemeat Frangipane Tart (0066) by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6500712563\/\"\u003E\u003Cimg class=\"photo\" alt=\" Quince Hazelnut Mincemeat Frangipane Tart (0066) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7008\/6500712563_2555846276_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E40 minutes\u003Cspan class=\"value-title\" title=\"PT40M\"\u003E\u003C\/span\u003E\u003C\/span\u003E \u003Cbr\/\u003E    Total Time: \u003Cspan class=\"duration\"\u003E1 hour 40 minutes\u003Cspan class=\"value-title\" title=\"PT1H40M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003Ci\u003EFor the shortcrust pastry \u003C\/i\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E225g all-purpose flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g butter, cold and diced \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E   \u003C\/ul\u003E   \u003Ci\u003EFor the tart\u003C\/i\u003E     \u003Cul\u003E     \u003Cli class=\"ingredient\"\u003E400g \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-buttery-quince-hazelnut-and.html\" target=\"_blank\"\u003EQuince Hazelnut and Cognac Mincemeat\u003C\/a\u003E \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E250g hazelnuts, skinned \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E250g fine granulated sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E250g butter, softened \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E4 eggs, beaten \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 teaspoon vanilla extract \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g flaked hazelnuts \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EFor the shortcrust pastry, sieve the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. \u003C\/li\u003E  \u003Cbr\/\u003E    \u003Cli\u003ESprinkle in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill for 30 minutes. Roll out pastry on a lightly floured surface to about 5mm thick. Line a 25cm diameter flat tart pan. Press the pastry in firmly and leave the excess hanging over the edge. Place pan in refrigerator and chill until the filling is prepared. \u003C\/li\u003E     \u003Cbr\/\u003E \u003Cli\u003EPreheat oven to 160 degrees C. \u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003EMake the frangipane by pulsing the hazelnuts and 100g sugar in a food processor, making sure not to over-process as the nuts become oily. Transfer the hazelnuts and sugar into a mixing bowl. \u003C\/li\u003E  \u003Cbr\/\u003E    \u003Cli\u003EAdd butter and remaining sugar into the food processor and blend until light, then gradually add the eggs and the vanilla extract as the mixture is processed. Add the egg mixture to the hazelnut and mix well. \u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003ETrim the edges of the chilled pastry. Spread the mincemeat across the pastry base. Drop spoonfuls of the frangipane over the surface and spread with a spatula. Scatter with the flaked hazelnuts and bake for about 60 -75 minutes, or until top is golden and puffed. \u003C\/li\u003E  \u003Cbr\/\u003E    \u003Cli\u003ECool tart for 15 – 20 minutes before serving. Serve with clotted cream or some vanilla ice-cream.\u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003C\/p\u003E \u003C\/div\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6NzhSzTuIm0UxPV8bUrrMEcujiWQX9nTBXcn5OONmIYq20moBhAn1Rf9V200LsziLeRYtpSiiOBF1Vjn02ecX2B9Q660j3aGktlE9zwkJwlcRRRSANvG1jHnq88UWJFhiiGFvmg\/s1600-h\/MincemeatFrangipaneTart-0068-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quince Hazelnut Mincemeat Frangipane Tart (0068) by Meeta K. Wolff\" border=\"0\" alt=\"Quince Hazelnut Mincemeat Frangipane Tart (0068) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgywxxnlHJx2up3JJK79hcXXfghau8wlht1rZYjgVOcIqLTK3RlEnh8HOFdKq1xlzEr6i2EGKs59tMx-ozJF69jbF2iQZ_b9mpNO9erf3hdLJ2i_vrIHWT6Zd7gcrRGj8cW1hN0mA\/?imgmax=800\" width=\"509\" height=\"763\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003EI think I will lean out the window far enough to say that this tart will make a believer out of you. It is delicate and offers an incredible blend of flavors. You can use any mincemeat for this but the buttery flavored quince adds a distinct and special highlight to the tart. Homemade shortcrust pastry might sound tedious but trust me the recipe above is easy and can be made in the food processor, you will find true pleasures in a flaky, buttery pastry for this tart. Think of it a bit like beautiful gift wrapping paper, keeping ones anticipation of what is inside to maximum level. \u003C\/p\u003E  \u003Cp\u003EI know a few of you have made the mincemeat from last week. Thank you for the emails and I hope I have not disappointed you with this elegant, Christmas tart using mincemeat somewhat differently than in mince pies. \u003C\/p\u003E  \u003Ch4\u003E\u003Cstrong\u003EIn other news\u003C\/strong\u003E\u003Ca href=\"http:\/\/www.brigitte.de\/rezepte\/food-blog-award\/nominierte-dezember-1110638\/2.html\"\u003E\u003Cimg title=\"Nominiert für den BRIGITTE-Food-Blog-Award\" border=\"0\" alt=\"Nominiert für den BRIGITTE-Food-Blog-Award\" align=\"right\" src=\"http:\/\/www.brigitte.de\/producing\/foodblogaward\/badges\/badge-120-nominiert-lightblue.png\" \/\u003E\u003C\/a\u003E…\u003C\/h4\u003E  \u003Cp\u003EI would appreciate a moment of your time to \u003Ca href=\"http:\/\/www.brigitte.de\/rezepte\/food-blog-award\/nominierte-dezember-1110638\/2.html\"\u003Evote for WFLH\u003C\/a\u003E at the Food Blog Awards 2011 by Brigitte. You can vote for the blogs on \u003Ca href=\"http:\/\/www.brigitte.de\/rezepte\/food-blog-award\/nominierte-dezember-1110638\/6.html\"\u003Epage six\u003C\/a\u003E, enter the captcha then hit “\u003Cem\u003EAbstimmen.”\u0026#160; \u003C\/em\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/lh6.ggpht.com\/-KlC7Kcl2kXs\/TtZEm_i8VkI\/AAAAAAAAIpM\/LuWIzQLfgIU\/s1600-h\/P2P%252520badge-Somerset%252520V1_15.11.11%25255B5%25255D.jpg\"\u003E\u003Cimg style=\"margin: 0px 15px 0px 0px\" title=\"P2P badge-Somerset V1_15.11.11\" border=\"0\" alt=\"P2P badge-Somerset V1_15.11.11\" align=\"left\" src=\"http:\/\/lh6.ggpht.com\/-zyAT_fNvTLU\/TtZEnoltRHI\/AAAAAAAAIpU\/cS9MPd7bsoc\/P2P%252520badge-Somerset%252520V1_15.11.11_thumb%25255B3%25255D.jpg?imgmax=800\" width=\"300\" height=\"187\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003ERegistrations to the third \u003Ca href=\"http:\/\/www.platetopage.com\"\u003EFrom Plate to Page\u003C\/a\u003E are open we\u003Cstrong\u003E have a few spots free\u003C\/strong\u003E, so come on over and check out our incredible \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\/programme\"\u003Eprogramme\u003C\/a\u003E, take in the \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\/accommodation\"\u003Ebeauty of our venue\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.platetopage.com\/home\/register-now\"\u003E\u003Cstrong\u003Eregister here\u003C\/strong\u003E\u003C\/a\u003E. It makes an awesome Christmas present, especially if you have always wanted to hone your skills in food writing and photography, \u003Ca href=\"http:\/\/www.platetopage.com\"\u003EFrom Plate to Page\u003C\/a\u003E is the only intensive workshop that provides you with both. Read what \u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/fromplatetopagesomerset\"\u003Epast participants have said about our workshop\u003C\/a\u003E!\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EMore Christmas dessert ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinAsXQGoQDmFWUSZdHgVFGtllm0cZS8bRepzbq5k37l96q_DD0zxTZ4HMue9CrUIpFpHqdx9q2PCOhEbpcYmazZYaSrog5GYHSsD8Cdajae7ZoYzsM4iwK4cflH59iU_eRVpScuA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SDxzrziLH8I\/AAAAAAAAChA\/7MVWHKPfzAA\/OperaCake 02 framed[3].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTmXkV9kMc3kfwRJaQNCHQvqlnIsCvlq5v0vISuZEQk59nIvqJsSmsL1OPu07hwKQsjY5GCgTvtZ8yfYA_mAMBfKBHufV91RZe1gJnldKezD7lqT4V6sVOEGaGk68TJx_k6BNw8w\/ + Cranberry Copmote01framed[2].jpg?imgmax=800\" width=\"120\" height=\"178\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/11\/daring-bakers-caramel-cake-with.html\" target=\"_blank\"\u003ECaramel Cake with Caramelized Butter Frosting\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/05\/opera-cake.html\" target=\"_blank\"\u003EThe Opera Cake\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/http:\/\/www.whatsforlunchhoney.net\/2008\/11\/quark-vanilla-panna-cotta-with-star.html\" target=\"_blank\"\u003EQuark Vanilla Panna Cotta with Star Anise Cranberry Compote and Spiced Pecan Brittle\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6239655184377371411\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-hazelnut-frangipane-tart-with.html#comment-form","title":"21 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6239655184377371411"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6239655184377371411"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-hazelnut-frangipane-tart-with.html","title":"Christmas: Hazelnut Frangipane Tart with Quince Hazelnut Mincemeat"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjws1ti7mn7i2P0m3cJIJ180Wc0ZVdri32eVuVxm3CqLNTywqoeDJ4acICSJTB081ZYZY7oJnIt12lprbfM3mqT5wrVNkxDP0MmSjnBGBL13tEJ1aPGp-qhGSyWOX-6Hl7nKSmSkQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"21"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2439297977526126139"},"published":{"$t":"2011-11-30T15:58:00.001+01:00"},"updated":{"$t":"2011-12-01T16:35:24.693+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Spiced Advocaat Custard"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSL6bkMjPrg3ribY4qhKX-2MN24qI3hNepnXG3PFNVyk333dddyfJBc6Ju_EKRFoe6Lu_jCt6WVxCgHI9FxZvxK2ZEOpyLMUQ2Squx33KwJp-T1llKOpdoTEMBHDOgZM0LviUmMg\/s1600-h\/AdvocaatCream-0033-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Advocaat Cream (0033) by Meeta K. Wolff\" border=\"0\" alt=\"Advocaat Cream (0033) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwkkBRbXVwnokgbHduUJUcBZ2vd1FI3dzMKMACanfBjy-jJhdAcmnTP_66FV148jPMGt05T1l8grkO76wU7VdiKU7Hbd7_irqQ-2WLfFewAdD2TZG4WCJhfsRmMOZvlk-9NtgcKg\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003E25 days till Christmas. Can you believe it? I say that every year, don’t I? I have a feeling it creeps up just a tad bit earlier each year. Not that I am unprepared but somehow I manage to block out all signs of Christmas, of which they first begin to appear at the markets as early as September.\u0026#160; \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThen all of a sudden I hear it’s the first advent weekend and my mind is still blocking. I’ve been so immersed in a few projects that I was not ready to accept baubles, tinsel and co. just yet. If it was not for Soeren, who influences so much in my life, I would have probably continued to barricade all thoughts of the upcoming season. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhIiFFAUlho3v9Kbb3e4srwdRoMbhD18NX8HI17SmQ3jIQYUe4424ZubcclyWrLcmO88p-7Jwr3FoDGn3LuZBOFNhgq6NGU6Li-sVpLGkldCJ8odd61uOu5l-2V3cT50j2SEbdjRg\/s1600-h\/AdvocaatCream-0008-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Advocaat Cream (0008) by Meeta K. Wolff\" border=\"0\" alt=\"Advocaat Cream (0008) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEglyFWyQiuO5ccv5SuETqd-3sy2FC2EckwT7CnCa0g9wbJnZVkjffKd9_yFxcRsG8MQE-eiN6U0M-Yr3ziX8oHqmUEhAYHKGxJ7PoUQliRxNpIWYSUnwLk7u0aICoF36Lc86ggeLA\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EInstead I gave in and let the wave of excitement that is felt by a nine year old engulf me. Last weekend we spent getting ourselves in the mood for Christmas. We brought down a few Christmas decorations from the attic and began to decorate the house. We put up Soeren’s favorite piece up on the bookshelf, a hand carved wooden \u003Ci\u003E\u003Ca href=\"http:\/\/www.erzgebirgsstuebchen.de\/index.php?cPath=49_21\u0026amp;gclid=CO7tzZG73qwCFcFAzQodnQxArg\"\u003ERäuchermann\u003C\/a\u003E\u003C\/i\u003E from the Ore Mountain region. The \u003Ci\u003ERäuchermann\u003C\/i\u003E is a traditional “incense smoker” and made of two pieces, where a cone incense is lit and then placed on the lower body part of the wood figure. The second part is hollowed out and placed on top of the lower body part covering the cone incense allowing the perfumed smoke to escape the mouth hole of the \u003Ci\u003ERäuchermann\u003C\/i\u003E. They come in many sizes, forms and types and are typical during Christmas time in the region of Germany where Tom and his family come from.\u003C\/p\u003E  \u003Cp\u003EOn the window sill we put up my favorite piece, a wooded hand carved candle arch displaying a scene from a quaint miner’s village at Christmas time. I get lost in the scene with the tiny wooden figurines singing carols under the immaculately carved trees, while a bright yellow star on the church in the background and five candles, albeit with electric bulbs, light up the window. Each evening when we come home, the first thing I do is flick on the lights on the candle arch, while Soeren fires up a cone incense in the \u003Ci\u003ERäuchermann.\u003C\/i\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZ3lxCaeVQJNTda6MSFI9-dLQqgjPP2zekkPsa4baD2HH_viX2Q6ECP3DhLnmyjR0DQ3FZkzEtG_wvTmRJtopcLbc5Yg1tltAq-RkXGjdmfFA8O79Jmusu4mb64MB_yC3ZJ3Qi-A\/s1600-h\/AdvocaatCream-0020-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Advocaat Cream (0020) by Meeta K. Wolff\" border=\"0\" alt=\"Advocaat Cream (0020) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaf5I5URHirNILaVFScT1v91hw8G1Pn895_wjCuyCOYBjF8eG9stH00my5hlVHV4kU-82ufVa7ynnrVWd2I5qq-D18JyEChzEC39Pl9prWEd1u4z_hWTNsXAN0IfELibvkhrflzg\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EFinally we also made an advents wreath, adorning it with dried tangerine slices, small pine cones, cinnamon sticks and Zimtsterne. Four candles (these ones are for real) count down the weeks to Christmas.\u003C\/p\u003E  \u003Cp\u003ETomorrow, December 1\u003Csup\u003Est\u003C\/sup\u003E, begins the countdown to Christmas Eve and in Germany to help us do that we have an Advents calendar. Several years back I made one for Soeren consisting of red and green felt bags that I decorated with snowmen, reindeers, elves and the number 1 to 24. Tonight, when he is fast asleep I will be busy filling them up with chocolates, matchbox cars and cookies. Maybe with a glass of homemade Advocaat egg liqueur.\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgH1_oD-8DZSMs11Xw36Tt86UwLbBoAo70tzhR_zpxMSWOr5T7djoTDcKWRDSflpTm7lQujtv22yxv8LHGZAgor1eXAWj5pKm4hHgsvU6pnBl6BPORoJOQk89LfXoLQMSGwC3JFyA\/s1600-h\/AdvocaatCream-0015-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Advocaat Cream (0015) by Meeta K. Wolff\" border=\"0\" alt=\"Advocaat Cream (0015) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgly0cnbYjiZ16yoSiab0N7oAIxebNIVNlQeIKREeCXrx9NaNaHQ4-XST5f6ueUUPZvpQIWTcgk7UYNCcOQ7movFBvaZ5Ofr_Lt4IRiYPcK4iV6RRFBh2WIA2w8G14UKSz8cY3Hrw\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EIt’s been very Christmassy in the kitchen too and we’ve been baking , cooking and making Christmas goodies with mincemeat, stollen, cakes and cookies to name a few, all of which I will be sharing with you all in the next few weeks as I chime in the Christmas season on WFLH. \u003C\/p\u003E  \u003Cp\u003EAs a starter I am serving you with dessert first! A divine, creamy custard infused with delicious spices and spiked with a rich homemade Advocaat liqueur. Advocaat is one of those wonderful things in life that has to be experienced. The rich and creamy liqueur is made with eggs, sugar and brandy and has a smooth custard-like flavor very similar to eggnog. We love our Advocaat liqueur on ice cream, fresh fruit or simply in glasses with grated dark chocolate and cinnamon. It’s easy to make at home and tastes delicious. I used it in the custard for a fantastic Christmas dessert. \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Spiced Advocaat Custard\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/spiced-advocaat-custard\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Spiced Advocaat Custard by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6420148957\/\"\u003E\u003Cimg class=\"photo\" alt=\"Spiced Advocaat Custard by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7167\/6420148957_9ac67e4bfe_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E20 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E \u003Cbr\/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E4 hours, includes infusing and chilling time\u003Cspan class=\"value-title\" title=\"PT4H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003Ci\u003EFor the custard\u003C\/i\u003E \u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E500ml milk \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 cinnamon stick \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon cardamom, ground \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 vanilla pod, split, seeds scraped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E4 free-range egg yolks \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E110g fine granulated sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E60ml Advocaat egg liqueur (see below for recipe) \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon orange extract (I used Nielsen-Massey) \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon salt \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E3 sheets of leaf gelatin \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E300 ml whipping cream \u003C\/li\u003E   \u003C\/ul\u003E   \u003Ci\u003EFor the Advocaat – Egg Liqueur\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E2 free-range eggs \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 free-range egg yolks \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E250g icing sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1\/8 liters brandy \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E300 ml whipping cream \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E       \u003Cbr \/\u003E\u003Ci\u003EFor the custard\u003C\/i\u003E \u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPut milk, vanilla pod and seeds, cinnamon and cardamom in a pan over a medium heat. Bring mixture to just below boiling point, then remove from heat and allow to steep for at least an hour. \u003C\/li\u003E  \u003Cbr \/\u003E    \u003Cli\u003EUsing an electric whisk, beat egg yolks, sugar, Advocaat egg liqueur, orange extract, and salt until thick and pale. \u003C\/li\u003E    \u003Cbr \/\u003E  \u003Cli\u003EReheat the infused milk over low heat, then strain milk in a slow, thin stream over egg mixture, making sure it does not curdle. Mix well. \u003C\/li\u003E  \u003Cbr \/\u003E    \u003Cli\u003EPour into a clean pan and over a low heat cook, stirring the mixture continuously. After about 4-5 minutes the mixture should thicken into a smooth custard. \u003C\/li\u003E  \u003Cbr \/\u003E    \u003Cli\u003EIn the meantime, soak the gelatin for 5 minutes in a small bowl filled with cold water until softened. Squeeze to remove excess water, then stir into the custard mixture until dissolved. \u003C\/li\u003E   \u003Cbr \/\u003E   \u003Cli\u003EPrepare a large bowl by filling it with iced water and a smaller metal bowl placed into the iced water. \u003C\/li\u003E    \u003Cbr \/\u003E  \u003Cli\u003EPour the custard mixture into the small metal bowl and stir occasionally until the custard has cooled and thickened but not set. \u003C\/li\u003E \u003Cbr \/\u003E     \u003Cli\u003EWith an electric whisk beat the cream to soft peaks then fold into the cooled custard mixture. Divide the mixture into dessert glasses (150 ml) and chill in fridge for at least four hours. \u003C\/li\u003E    \u003Cbr \/\u003E  \u003Cli\u003EServe custard with \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/german-christmas-and-zimtsterne.html\" target=\"_blank\"\u003Ezimtsterne\u003C\/a\u003E or some crumbly \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/crumbly-ginger-shortbread.html\" target=\"_blank\"\u003Eginger shortbread\u003C\/a\u003E. \u003C\/li\u003E   \u003C\/ol\u003E   \u003Cspan class=\"instructions\"\u003E\u003Ci\u003EFor the Advocaat Egg Liqueur\u003C\/i\u003E       \u003Col\u003E       \u003Cli\u003EPlace eggs and egg yolks in a bowl and whisk until light and frothy. Sift the powdered sugar and add tablespoon by tablespoon to the eggs. \u003C\/li\u003E      \u003Cbr \/\u003E      \u003Cli\u003EAdd brandy and stir well. Beat the cold whipping cream until slightly stiff and fold into the egg liqueur. \u003C\/li\u003E   \u003Cbr \/\u003E     \u003Cli\u003EPour into a clean, sterilized bottles. Close the bottle tightly and keep the egg liqueur in the refrigerator. It should keep fresh for 3-5 days. The egg liqueur is ready to serve immediately. Shake the bottle well before each serving as the alcohol separates from the eggs after a while. \u003C\/li\u003E    \u003Cbr \/\u003E    \u003Cli\u003EMakes about 0.6 liters. \u003C\/li\u003E     \u003C\/ol\u003E      \u003Cp\u003E\u003C\/p\u003E   \u003C\/span\u003E    \u003Col\u003E\u003C\/ol\u003E \u003C\/div\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEisAG7Z_GDIcvRL1d4Cs4qLVyaoayP2KHOsceG8sIv_atIS-fnWEhMi1GkbWT0ev6m0LZkpm82AdhJCa6kJX5mz8redLzhzsSANRlj8h0StuoRrdL2S3-ly6Ir47K1oYJ4I163CYA\/s1600-h\/AdvocaatCream-0010-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Advocaat Cream (0010) by Meeta K. Wolff\" border=\"0\" alt=\"Advocaat Cream (0010) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyWx8JGVZgtEDcUlH7LeBUkqmhCII-yPKb5Qk7Vle2wLsfasVXwaLxborXFDy5CSdTucAd2-VZbGW9IuDRwqhFTDfaU1JdwDw5x70FqDtcYfaJ6CRZioelSjk1QyvkZGpPxySYCg\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003ESmooth, creamy, rich and absolutely divine, these custards are a fantastic way to round off Christmas dinner. With the use of only 2 gelatin sheets the custards’ are not extremely firm. Instead the consistency lies somewhere between a thick pudding and light mousse. I also keep the sugar low making it not overly sweet and allowing the spices and the liqueur enough room to unfold their flavors. \u003C\/p\u003E  \u003Cp\u003ESally of My Custard Pie is my gorgeous hostess of the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E this month. With a blog name like that it was no surprise that she chose \u003Ca href=\"http:\/\/mycustardpie.com\/2011\/11\/01\/custard-mingle\/\" target=\"_blank\"\u003ECustards\u003C\/a\u003E as her theme. I hope she likes my Spiced Advocaat Custard. The \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E now takes a break till next year. Thanks to everyone who took part in the many events this year and a huge thank you to all my hostesses and their grand themes. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/lh6.ggpht.com\/-KlC7Kcl2kXs\/TtZEm_i8VkI\/AAAAAAAAIpM\/LuWIzQLfgIU\/s1600-h\/P2P%252520badge-Somerset%252520V1_15.11.11%25255B5%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 30px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"P2P badge-Somerset V1_15.11.11\" border=\"0\" alt=\"P2P badge-Somerset V1_15.11.11\" align=\"left\" src=\"http:\/\/lh6.ggpht.com\/-zyAT_fNvTLU\/TtZEnoltRHI\/AAAAAAAAIpU\/cS9MPd7bsoc\/P2P%252520badge-Somerset%252520V1_15.11.11_thumb%25255B3%25255D.jpg?imgmax=800\" width=\"300\" height=\"187\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003ELast week we opened registrations to our third \u003Ca href=\"http:\/\/www.platetopage.com\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E and are thrilled to see many of the spots fill up immediately. \u003Cstrong\u003EWe still have a few spots free\u003C\/strong\u003E, so come on over and check out our incredible \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\/programme\" target=\"_blank\"\u003Eprogramme\u003C\/a\u003E, take in the \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\/accommodation\" target=\"_blank\"\u003Ebeauty of our venue\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.platetopage.com\/home\/register-now\" target=\"_blank\"\u003E\u003Cstrong\u003Eregister here\u003C\/strong\u003E\u003C\/a\u003E. Put it on your wishlist for Christmas or give it as a gift. If you or someone you know, has always wanted to hone their skills in food writing and photography, \u003Ca href=\"http:\/\/www.platetopage.com\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E is the only intensive workshop that provides you with both. Read what \u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/fromplatetopagesomerset\" target=\"_blank\"\u003Epast participants have said about our workshop\u003C\/a\u003E!\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these Christmas dessert ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiDqaKW9zPIr4Jw96_bnBO44B2IAOnfeFDHk1CM3yrVJa5Ag1hnBK3T7Gho4B3I4e4iP7JmH5dOLoJrn6NjIc7FeRLtaHztRlEWBWbO7jXRsihKX0GXil991jloz-YwFIx81UfAWA\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhkQRHwHOLPDzH2PbhZ_iIfMRZmLDIPzt79BaEOPfh0lehfoYzBtOSxUEhpa3R_LUTbpKA6Sw7nNaNEPF7eQgT8VWNSHIMyQN4P-KagOpVbtZ9UVj9hhuQtgWNZl5HOtZLQxlwO9Q\/?imgmax=800\" width=\"128\" height=\"184\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhziRcT304ZX-evZhG-MSEK0_0MWAhYnFuDFg7ILG-y8EZpvLgNTm13d3F-ijC0czkalePIomNSJB7zLA2KacdZLU08ovgkRHka0iF5pY5FbAe-2d_cBISxKsmzU0XShLzN0l7n_Q\/ 02-framed[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/spiced-chai-latte-cream.html\"\u003EChai Latte Cream\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/daring-bakers-chocolate-coconut-french.html\"\u003EChocolate \u0026amp; Coconut French Yule Log\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/11\/thanksgiving-with-layered-cranberry-and.html\"\u003ECranberry and Mango Layered Mousse\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2439297977526126139\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2439297977526126139"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2439297977526126139"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html","title":"Spiced Advocaat Custard"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwkkBRbXVwnokgbHduUJUcBZ2vd1FI3dzMKMACanfBjy-jJhdAcmnTP_66FV148jPMGt05T1l8grkO76wU7VdiKU7Hbd7_irqQ-2WLfFewAdD2TZG4WCJhfsRmMOZvlk-9NtgcKg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"31"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1144124502967932072"},"published":{"$t":"2011-11-22T11:43:00.001+01:00"},"updated":{"$t":"2011-11-28T20:38:03.120+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Muscovado Sugar Pumpkin and Apple Pecan Crumble"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" title=\"Muscovado Sugar Pumpkin and Apple Pecan Crumble (0007) by Meeta K. Wolff\" alt=\"Muscovado Sugar Pumpkin and Apple Pecan Crumble (0007) by Meeta K. Wolff\" src=\"http:\/\/farm7.staticflickr.com\/6113\/6371264615_091ae07e3e_b.jpg\" width=\"500\" height=\"746\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EThe trees have shed their leaves and a thick carpet in hues of burgundy red, rust orange and apple-yellows lie under my feet. They crinkle beneath my battered running shoes as I run along the gravel path towards the stream, shimmering in the early morning sun rays. Taking a seat on the park bench, the air tingles crisply on my cheeks and I can smell the snow in the far distance. Not long now and the landscape will change colors again. \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EBefore I moved to Germany I always dreaded the colder months of the year. For a girl who grew up on beaches and in the sun, the idea of anything below 20 degrees C was terrifying. But things changed over the years. \u003C\/p\u003E  \u003Cp\u003EFrosty mornings and hot chocolate evenings, evoke contrasting emotions. As summer waves good-bye, part of me finds it hard to let go of the warm summer nights and the endless bright days. The other part of me looks forward to the turning of the leaves in breathtaking hues coloring even the dullest of grey skies.\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjqpyh31sOxZZBnkySHBL85wMKOXpNBuZj6Fx9nJPZAoGxvq-b80S-ZqwQfjMEychEykWMbmNitUBYYkkyUU0MU10aanpTRmbQg_zsLwRJdwcBU_96IXv2uSR0XBYvHtxsP8bbFxg\/s1600-h\/PumpkinAppleCrumble0010WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"PumpkinAppleCrumble-0010-WM\" border=\"0\" alt=\"PumpkinAppleCrumble-0010-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh8Id68xVgDyuwEDmbcwQabupK6cLytiiMZduT6V0lNY0p4GwXcjTzhYeFoPKemelrYSYySMqk3t7UYc8bWH2YSn3ju1PnLUshkwn0dlTTPf18SLC6i9EfO_sszApzbGvCnS685lA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EWhile I do dread the icy coldness of winter, it is the possibility of pure white snow and the sureness of the holidays that make the change of the seasons all the more enthralling. Festive seasons, with the decadence of the Thanksgiving table and the splendor of Christmas are just around the corner waiting for us to embrace it with a warming glow. \u003C\/p\u003E  \u003Cp\u003EEven the pile of fluttering brown leaves waiting to be herded up and taken away have a certain eloquent beauty. In front of the doorstep a basketful of the sweetest red apples take my thoughts away to spices like cardamom, cinnamon and caramelized fruit. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXxXs9lsDhaDeaWab6gLpyCx_8I9-eM8eitTEkxve37krnM0Urwccci4vjsACH6LKEzyUms5J63ugmdb1K5p3apVCmygRAM4Dfgbk3v7pZk1SdNDFjNFQk3j0Q8qLg0MQBErot-g\/s1600-h\/PumpkinAppleCrumble3WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"PumpkinAppleCrumble--3-WM\" border=\"0\" alt=\"PumpkinAppleCrumble--3-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYWBt-9sJsSg34fwsb1pSknJZESxkvl-5J5tijL5xiXDLsJQJWlGyCUg8wNUO2lDR3mvSsX-Nfdgvg76-DnIAhrOqQZuwgOna2mebF2TnYjPlUb53mVMkPmHk9KiKdte3yPgf_Dw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EIt’s Thanksgiving after all and at the table, a rustic dessert cannot be missed. Apples and pumpkins roasting in the oven, oozing in their caramelized sugars, sprinkled with a hint of cardamom and cinnamon and making the kitchen smell so divine you can literally taste the flavors through the air. A crumble it shall be – topped with pecans and a crumbly sugary streusel. \u003C\/p\u003E  \u003Cp\u003ECome on over, sit down and dig in – there’s plenty to go around. \u003Cstrong\u003EHappy Thanksgiving to you\u003C\/strong\u003E!\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Muscovado Sugar Pumpkin and Apple Pecan Crumble\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003Ca href=\" https:\/\/sites.google.com\/site\/whatsforlunchhoney\/muscovado-sugar-pumpkin-and-apple-pecan-crumble\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003Cem\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Muscovado Sugar Pumpkin and Apple Pecan Crumble by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6371264615\/\"\u003E\u003Cimg alt=\" Muscovado Sugar Pumpkin and Apple Pecan Crumble by Meeta K. Wolff \" src=\"http:\/\/farm7.staticflickr.com\/6113\/6371264615_091ae07e3e_b.jpg\" width=\"160\" height=\"240\" class=\"photo\"\u003E\u003C\/a\u003E \u003Cp\u003EPrep time: \u003Cspan class=\"preptime\"\u003E25 min \u003Cspan class=\"value-title\" title=\"PT25M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr\/\u003E\nTotal time: \u003Cspan class=\"duration\"\u003E1 hour \u003Cspan class=\"value-title\" title=\"PT1H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003Ci\u003EFor the fruit\u003C\/i\u003E \u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E500g butternut squash and apples, cut into 2-3 cm chunks \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g muscovado Sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon cardamom, ground \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon cinnamon, ground \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 tablespoon butter \u003C\/li\u003E   \u003C\/ul\u003E   \u003Ci\u003EFor the crumble\u003C\/i\u003E     \u003Cul\u003E     \u003Cli class=\"ingredient\"\u003E100g flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E75g butter \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E75g muscovado sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g pecan, chopped \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPreheat oven to 180 degrees C. \u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003EPlace the pumpkin and apple chunks in an ovenproof form. Sprinkle with sugar and spices and toss well to coat. Dot with butter and place in the oven to roast for about 10-15 minutes. The pumpkin and apple chunks need to just gently caramelize in the sugar but not become tender. \u003C\/li\u003E    \u003Cbr\/\u003E  \u003Cli\u003EIn the meantime, make the crumble topping by placing the flour in a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. \u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003EStir in the sugar and pecans and mix well until evenly distributed. \u003C\/li\u003E    \u003Cbr\/\u003E  \u003Cli\u003ETransfer the pumpkin and apple with their juices into 4 small ramekin forms or in one ovenproof dish. Sprinkle the crumble mixture evenly over the top. Bake for 20-25 minutes until golden brown. Serve hot with ice cream, custard or some whipped cream. \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/div\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi-MWvCY8d6HC6bUc3VyKtRW2tVBu-MxksxTPw_C0n0QkhOWOGA9SQA92u9k9Wr4CTJXweZLSILzhXE-qBMYRdQ7yIReLQGrXEfCO1mtLv1wPUWL970qsGaZep9lbHMB-b4Gcal0w\/s1600-h\/PumpkinAppleCrumble0008WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"PumpkinAppleCrumble-0008-WM\" border=\"0\" alt=\"PumpkinAppleCrumble-0008-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1d5bP7h1cLiA4pmF70IZOFDGGSQmQs5C7DffOZlfZSlc3T8AnOHRB4TX8fSJr3jh7TwiLs018MNuzM76BylIkKZLWb1FPGx8HTiG9N5Kag5D74mriSva06-_pGfvbBmXkfnkgjw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003EThis crumble is just one of those desserts that make a meal satisfyingly complete. One can poach the fruit but something about roasting them in spices and sugars that allows the aromas to unfold wonderfully. \u003C\/p\u003E  \u003Cp\u003EPlan for an easy Thanksgiving meal with my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/11\/thanksgiving-menu-planner-turkey.html\" target=\"_blank\"\u003EThanksgiving Menu Planer\u003C\/a\u003E including recipes for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/thanksgiving-menu-planner-turkey.html#JerusalemArtichokeKohlrabiSquash\"\u003ERoasted Thyme Jerusalem Artichoke, Kohlrabi and Butternut Squash\u003C\/a\u003E and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/thanksgiving-menu-planner-turkey.html#TurkeyRouladeCranberryMushroom\"\u003ETurkey Roulade with Cranberry Mushroom Stuffing\u003C\/a\u003E. You’ll find more divine recipe ideas from sides, entrées to desserts and soups under my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Thanksgiving%2FChristmas%20Recipes\"\u003EThanksgiving\/Christmas Recipes\u003C\/a\u003E or my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Friends%20and%20Feasts\"\u003EFriends and Feasts\u003C\/a\u003E labels. Happy planning! \u003C\/p\u003E  \u003Cp\u003EWhile, everyday I am thankful for the little things in life, the good fortune I receive and the opportunity to be able to learn lessons making me wiser, I’d like to take this opportunity to say \u003Cstrong\u003Ethanks to YOU\u003C\/strong\u003E. For coming to my space and filling it with energy, for sharing your feedback and for being such active readers and friends. \u003C\/p\u003E  \u003Cp\u003EThank you! \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these dessert ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"409\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"120\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8W7P7YQuctp8hEVQQ48RrES8BPgl-oC0AkLC7NoM8MORsZUHQaK4uc23cV1U9RblTw7SaJGZZItA09mzV2_mAD5v4tl-XdbLYfH-_xhFIAjwyLmc-WKZFTbwdmoa-DvrYhLgVWA\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZb6lfK25KDWQbwIIg2RExxua7jlLj0-o1c6NvOW8C15v3AyugWlXA9szmOYnyJZy3xxnFcu6f8mKJmR6o5EE_K-ppkM2H1kZPO6902QXj4VPhfZRC-F0AitTtgdnBNU49Nhm5MQ\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivlxOEwaopvKoHtXWiR0Q1o_26bsracvF0Eoa3xAFhdqz2zFEG_KQPdp6WHuRwywxgyNZjje6o1qpLW1b-ZTx-GomCeMYc1NFrUUnvwTh6aKAvB6l8sX2SdRur07nY3nB2Q5H25g\/[2]_thumb.jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"120\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/03\/daring-bakers-kumquat-tian.html\"\u003EKumquat Tian\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/lavender-cardamom-scented-flan-de-la.html\"\u003ELavender Cardamom Scented Flan de la Casa\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/01\/white-chocolate-cardamom-mousse-with.html\"\u003EMousse - White Chocolate Cardamom with Spekulatius Crumbs\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1144124502967932072\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/11\/muscovado-sugar-pumpkin-and-apple-pecan.html#comment-form","title":"25 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1144124502967932072"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1144124502967932072"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/11\/muscovado-sugar-pumpkin-and-apple-pecan.html","title":"Muscovado Sugar Pumpkin and Apple Pecan Crumble"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh8Id68xVgDyuwEDmbcwQabupK6cLytiiMZduT6V0lNY0p4GwXcjTzhYeFoPKemelrYSYySMqk3t7UYc8bWH2YSn3ju1PnLUshkwn0dlTTPf18SLC6i9EfO_sszApzbGvCnS685lA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"25"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-9084533645869630295"},"published":{"$t":"2011-11-15T22:32:00.001+01:00"},"updated":{"$t":"2011-11-16T10:38:58.929+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"}],"title":{"type":"text","$t":"Honey Roasted Cardamom Apple and Brown Butter Streusel Crostata"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"http:\/\/lh4.ggpht.com\/-PFKW8Cxkkvg\/TsLaNJlZjXI\/AAAAAAAAIic\/xlKrIds--dc\/s1600-h\/HoneyAppleCrostata__0099-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Honey Roasted Apple Crostata (0099) by Meeta K. Wolff\" border=\"0\" alt=\"Honey Roasted Apple Crostata (0099) by Meeta K. Wolff\" src=\"http:\/\/lh6.ggpht.com\/-5P4bv1pzuO4\/TsLaOulF-vI\/AAAAAAAAIik\/lsMxEx-2WcY\/HoneyAppleCrostata__0099-WM_thumb.jpg?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EI’ve led a life of a gypsy for a large part of my years. Together with my family, our wanderlust took us from Cairo to Bali, from Colombo to Kuwait from Houston to Zanzibar. These kilometers were covered before I even turned eleven. Just as I began unpacking my Enid Blyton and Roald Dahl books and found the perfect place for my posters, it was time to cram them into the aluminum and wooden chests again, which we had especially made for our travels. \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI never grew up aggrieved about the situation though. On the contrary, it was the most normal thing for us. The people we circulated with were, just like us, never based anywhere long enough to actually call that place home. The friendships I made were mostly short lived but intensive and happy. My friends and I seemed to cherish the company for we knew it would not last too long. Then as the goodbyes were said and tears rolled down cheeks, promises to keep in touch were made, between the half packed boxes and bubble wrapped paintings, which seemed to symbolize our lives.\u003C\/p\u003E  \u003Cp\u003EI still have a collection of yearbooks from several different schools and in each one, friends have written messages of well wishes, love, and being missed. Sometimes I do go upstairs and pull open the one or the other box that contain these books and giggle at the messages scrawled in the handwriting of 9-12 year olds. Hearts and stars adorn the pages reinstating what we felt at that time. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAQfQciiF-GDe06dg9fxmMJ3SX90efVIpm3a3ZVRO56ITFAYGHWUOYYjZ6oEz3y27fZ8Zgiq881rdObRN4EtA6cmha_IhYrmgC0XT53I1Wr0DTSywkXMCOeH49A9AgQt6sy0ms2A\/s1600-h\/HoneyAppleCrostata__0113-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Honey Roasted Apple Crostata (0113) by Meeta K. Wolff\" border=\"0\" alt=\"Honey Roasted Apple Crostata (0113) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgiA1-CN17oEPCJqaEEPzrDVOyKi8lqfBtl9QRWZuKBlwZ-BgnkquF0osnuf6FcVEGKKNojooVyWliDHh3pkHW6gZPNfboSFf6HCbAwgmQUmskAtimN3A6jzIz_WHPHQnIS1-27Kg\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EWe knew keeping in touch would not be easy, but deep within each of us there was a yearning of belonging even if that notion meant belonging in each others memories. Postcards, letters and phone calls kept us busy and occasionally we would meet for reunions as we crossed continents on our way to our next destination. Inevitably however, over the years I lost touch with a few of these friends and I often wonder whatever became of them. Some I would love to meet and catch up again and some … well they are best left in the box up in the attic. With the rest I have managed to still keep in touch albeit not in regular intervals but every so often we will get together on Skype or on the phone and chat picking up from where we left.\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj849Nlh7Swryupdv1EVp5kEQ3ZmCVHmpzfFjuKxP6qHcN5lm6bcS_OzSVy-SjT7qg95vPEGwCzBA03deXvKTEjByWPRqiu-aCR93Btxtohehzvop84X7CFcOVkq8VxYPBXIQmctg\/s1600-h\/HoneyAppleCrostata__0116-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Honey Roasted Apple Crostata (0116) by Meeta K. Wolff\" border=\"0\" alt=\"Honey Roasted Apple Crostata (0116) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjsfCM65C7a3EJuYwxHCGb0TVI5VNdoSBMEYuvHb5E-5U4qT8T63d6DdJtD4Uu7rT8kdbLobFuPiGDHNqanV4MEXeE9LWjMlXY67EVhPB-IX6CWYai365hCl3XWQSwZU5bbWosdkg\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EI’ll be turning 40 next June – a daunting thought because I swear I have not aged beyond 18 - and my thoughts have been turning towards the people I have met in my life, those that have made an impact on it, be it good or not so good and friendships made or lost. I’d love to have them all seated around a big table, chatter and laughter resonating throughout the room as we play catch up. I’d love to have all of these people, who have touched my life, in one room and be able to sit back and think to myself “For this I would not have changed a thing!” \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhuFyDUz05rH5MOdtmGhmoxIW9po8daNlz8fuG9YtUg5rXEtXW_SQEsik-0pa9EO_LHb5UICDf-at0qmkiZprZES0t-UHDi2TLj5CFkfN8QFDX6n1GI_RBHUgOSMWBLTd7S3Pe3bg\/s1600-h\/HoneyAppleCrostata__0127-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Honey Roasted Apple Crostata (0127) by Meeta K. Wolff\" border=\"0\" alt=\"Honey Roasted Apple Crostata (0127) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmdhZmisW1p3uvt-0Je71_FV1s_Owfp8yit-K36ggXAVA7o3OgB7D55cLz6VcU01muUgGSA8sgKNictwFcg34LKf_9bpzNTObv-SsSGMpkwf_USMj41YV_uufjWkgsoOQdAIL32A\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEipSk6dvMwRe4i1024VHWCy5ATdwlou1-Z3Ny5gycW7DMWB7zAqmHJol2rNeehMGCJTxn4qjdf9lJD44qsIcnXsXCe036ZdnT4W-NqLCeXUztm01v-fCCiEWCVsBf_CBrtz7HlTyg\/s1600-h\/HoneyAppleCrostata__0091-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Honey Roasted Apple Crostata (0091) by Meeta K. Wolff\" border=\"0\" alt=\"Honey Roasted Apple Crostata (0091) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzhD4amTzgUwZ6chsL6CU9XoA9YDYlzXAWOeteXP679C7T_d8fhx1z5ex1t_QG97jEAT6AZ4BQKBgqYJcjLW9Vh5pEnJWAq3QYQydZI-0BPDHaFjMu9X4fKR9PpBajwLRVkvwGTQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EAlthough I would probably cook up the biggest feast, we’d start with dessert first to make the moment sweet. Like this delightful \u003Cem\u003Ecrostata\u003C\/em\u003E, the main ingredients of which were provided by … friends. The luscious apples, rosy red and aromatically sweet, were picked and packed by my girlfriend M, while the blackberries, juicy and ripe, were foraged by Soeren’s girlfriend, C., and the honey, that coats and roasts the apples, came from our friend T. who’s hobby is apiculture. I simply put all these gifts together giving it my twist of spiced cardamom and vanilla and present it in a divine \u003Cem\u003Ecrostata\u003C\/em\u003E sprinkled with a delicious brown butter streusel topping.\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Honey Roasted Cardamom Apple and Brown Butter Streusel Crostata \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/honey-roasted-cardamom-apple-and-brown-butter-streusel-crostata?previewAsViewer=1\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Honey Roasted Cardamom Apple and Brown Butter Streusel Crostata by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6347581357\/\"\u003E\u003Cimg class=\"photo\" alt=\" Honey Roasted Cardamom Apple and Brown Butter Streusel Crostata by Meeta K. Wolff \" src=\"http:\/\/farm7.static.flickr.com\/6222\/6347581357_b6ab87f79a_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E45 minutes\u003Cspan class=\"value-title\" title=\"PT45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E  \u003Cbr\/\u003E  Total Time: \u003Cspan class=\"duration\"\u003E2 hour 45 minutes\u003Cspan class=\"value-title\" title=\"PT2H45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003Ci\u003EFor the pastry\u003C\/i\u003E \u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E200g all-purpose flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 tablespoon sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon salt \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E170g butter, very cold and cut into cubes \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E175 ml water, ice cold \u003C\/li\u003E   \u003C\/ul\u003E   \u003Ci\u003EFor the filling\u003C\/i\u003E     \u003Cul\u003E     \u003Cli class=\"ingredient\"\u003E5 apples, peeled, cored and sliced \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g blackberries \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E150 ml clear honey \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 tablespoons butter, melted \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E3-4 green cardamom pods, cracked \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 vanilla bean, split and scraped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 large egg, beaten with 1 tablespoon of water \u003C\/li\u003E   \u003C\/ul\u003E   \u003Ci\u003EFor the streusel\u003C\/i\u003E     \u003Cul\u003E     \u003Cli class=\"ingredient\"\u003E50g + 2 tablesppons all-purpose flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E5 tablespoons butter \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E30g pecan nuts, finely chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g +2 tablespoon muscovado sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EPinch of fleur de sel \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon cardamom, ground \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003ETo make the pastry, pulse the flour, sugar and salt in a food processor. Add the cold butter cubes and pulse until the mixture is resembles breadcrumbs. Add the water and pulse just until a dough forms then turn out onto a work surface and gather the crumbs together. Do not knead the dough but quickly shape into a disk, wrap in plastic and refrigerate for 1 hour. \u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003EIn the meantime preheat the oven to 190 degrees C. and make the filling by tossing the apple slices in the honey, cardamom pods vanilla bean and pod and the melted butter. Transfer to an ovenproof dish and roast till apples are tender about 15-20 minutes. Using a slotted spoon, transfer the apples to a platter and reserve the roasting liquid. \u003C\/li\u003E     \u003Cbr\/\u003E  \u003Cli\u003EPour the roasting liquid into a small saucepan and reduce till the liquid is thick and syrupy. Set aside to cool. \u003C\/li\u003E    \u003Cbr\/\u003E   \u003Cli\u003EMake the streusel topping by mixing the flour with the pecans, and 50g sugar, fleur de sel and ground cardamom. In a small skillet, cook butter over moderately high heat until golden brown and aromatic. This should take about 2 minutes. Pour the butter over the streusel mixture and toss gently until crumbly. Refrigerate the streusel. \u003C\/li\u003E     \u003Cbr\/\u003E  \u003Cli\u003ELightly flour a work surface and roll out the pastry to fit a small tart form or free-form to a 6 cm round. Transfer to a baking sheet and refrigerate for 15 minutes. Brush the egg wash leaving about 2-cm around the edge of the dough. Spread the apples on the pastry and place the blackberries on top. Fold the edge up over the filling, leaving the center free. Sprinkle the cold streusel topping over the apples and brush the pastry with the egg wash. Bake the crostata for 40-50 minutes, or until it is golden brown. \u003C\/li\u003E   \u003Cbr\/\u003E    \u003Cli\u003ELet the crostata cool slightly, then serve still warm with a lightly beaten Chantilly cream drizzled with the reserved spiced honey syrup. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E \u003C\/div\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgbwzf1VFc9pd-4zSkGJJ0TRq1uP7Z3VePmdUBKdzi-EcNhC8Dh708Ftsv2OClK9ItHSkm4DQdIwwRhS5UoDN2nf_DcGESk0JJ53a1EZRtLAW0iWGukhduWe9rEVdPB95mSTyZ5mQ\/s1600-h\/HoneyAppleCrostata__0098-WM%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Honey Roasted Apple Crostata (0098) by Meeta K. Wolff\" border=\"0\" alt=\"Honey Roasted Apple Crostata (0098) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiyvRLOWwHjXK7TvGAYcVPnIZIm__L4NpUn0UZtzUAp62qEKb26FPRLmV-49njlKZZkyA98tOnJzxU9vFusg-yc6tJlYBKi6T8b5zD45gycaB6g9ee8rfBut-x46oeHzPEBSgzw-w\/?imgmax=800\" width=\"590\" height=\"392\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EMouthwatering to the very last crumb. While making the crostata I was thinking of how incredibly spirited that special ingredient of friendship is. I admit I sometimes am not the very best in keeping in touch and there are many who excel at this than I do, but many of my friends know that I carry their friendship in my hearts. Small gestures go a long way with me and in return I concoct sweet tokens of appreciation. \u003C\/p\u003E  \u003Cp\u003EThe making of the \u003Cem\u003Ecorstata\u003C\/em\u003E was a delicious joint effort, taking all the cherished ingredients from friends and putting them in one place. The flakey shortcrust pastry was a buttery and crumbly, the perfect basis for the honey-kissed apples, tenderly roasted to allow their sublime flavor to unfold, speckled with vanilla and spiced with cardamom all the flavor nuances came together in perfect harmony. The highlight however is the streusel topping, the brown butter aromas add a brilliant note to the the entire \u003Cem\u003Ecrostata\u003C\/em\u003E.\u0026#160; \u003C\/p\u003E  \u003Cp\u003EI hope you enjoy this \u003Cem\u003Ecrostata\u003C\/em\u003E, created from one friend to another ;o) \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/lh6.ggpht.com\/-93gjAqhhdAk\/TsN-gTlRzNI\/AAAAAAAAIl8\/30ylb5zf2Vs\/s1600-h\/P2P%252520badge-Somerset%252520V1_15.11.11%25255B4%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 20px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"P2P badge-Somerset V1_15.11.11\" border=\"0\" alt=\"P2P badge-Somerset V1_15.11.11\" align=\"left\" src=\"http:\/\/lh3.ggpht.com\/-KDxzwAFteYE\/TsN-g1GYSMI\/AAAAAAAAImA\/YHrl06Qzjvs\/P2P%252520badge-Somerset%252520V1_15.11.11_thumb%25255B2%25255D.jpg?imgmax=800\" width=\"300\" height=\"187\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003ELast week we revealed the venue for \u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/goodbyeplatetopagetuscanyhelloplatetopagesomerset\"\u003EPlate to Page UK\u003C\/a\u003E. A simply stunning seventeenth century Manor House in the lush landscape of Somerset. Since then we’ve been busy behind the scenes plotting and planning and I just wanted to give my readers a heads up: keep an eye on us on \u003Ca href=\"http:\/\/twitter.com\/#%21\/Plate2Page\"\u003ETwitter\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.facebook.com\/pages\/Plate-To-Page-Food-Photography-Food-Writing-Workshops\/228296230518867\"\u003EFacebook\u003C\/a\u003E or subscribe to the \u003Ca href=\"http:\/\/www.platetopage.com\"\u003EFrom Plate to Page\u003C\/a\u003E website because \u003Cb\u003Esoon we’ll be opening registrations to From Plate to Page Somerset\u003C\/b\u003E and you do not want to miss this! \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these sweet ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjcSbYViQRPBkZFieTnVQfT4H4-Bw-bNpj7XyGfkyKl7Gq856fBqogp3sxr2eiJsKN_Rgp5wrVfCT-W3NmsQ0SmG7SNr95NF_EOyiBUBI3tS9-XgygTuX6DEjLYbdLc_Qfv8F6eQg\/?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdGvIUoCtBK51V8aiPXBe1Q3Xis_J9ePwVW35gBEXC_pscj-rEJuLN8gZWgwkUNibUHcb5V8ywabvTxokUSN_P7Scan-Eb0nLoGOGJ_Z34DfJSmtg1jZ4KXbsYFoReIFI55e0Aww\/[3].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge1Qvc_H83-9zafOekxycoc827E_bpfGPjHSQTWATm7GmvKZM3KKWKfuBvINPzCXBuvbdxUzIFIAYCUK8cZt08c1-M9V5GYtcxz4uwqjXoOTBo0m2CvM5ibyEGCVtRLZzjWtZ4bA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/06\/sticky-toffee-apple-cake.html\" target=\"_blank\"\u003ESticky Toffee Apple Cake\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/04\/cinnamon-kissed-apple-goji-berry.html\" target=\"_blank\"\u003ECinnamon Kissed Apple Goji Berry Strudel\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/03\/morello-cherry-chocolate-and-cognac.html\" target=\"_blank\"\u003EMorello Cherry Chocolate and Cognac Teacakes\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/9084533645869630295\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/11\/honey-roasted-cardamom-apple-and-brown.html#comment-form","title":"30 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9084533645869630295"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9084533645869630295"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/11\/honey-roasted-cardamom-apple-and-brown.html","title":"Honey Roasted Cardamom Apple and Brown Butter Streusel Crostata"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh6.ggpht.com\/-5P4bv1pzuO4\/TsLaOulF-vI\/AAAAAAAAIik\/lsMxEx-2WcY\/s72-c\/HoneyAppleCrostata__0099-WM_thumb.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"30"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6039222290702509766"},"published":{"$t":"2011-10-04T22:58:00.000+02:00"},"updated":{"$t":"2012-09-07T08:09:31.778+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Chocolate Ovomaltine Daim Cake"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaiEbDFS__rzxtDRMY6_8tlUOsaCJUsusTEeqYfxlwf70HyymBYJ-xVO3Fkxq4IaYxKes_9MaAj9cLj4ew1vdTjy5c_lCci9OOyu2rHxgsJRHk83k7Gsuf0z3DS1pT_C_eL4d9sg\/s1600-h\/ChocolateOvamaltineDaimCake-0030-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Ovamaltine Daim Cake by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate Ovamaltine Daim Cake by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJ88TakOnpUJ2mqp5kxnfZ3k9Kfsf8vg_0opUwJ5h1asAqY0UhsjxXytim0QvofUvhHO9pqlycoo1ox6vYz03nKlWdVnjOksZ_c56XA9DJjHb_ABmLm6So5soTraA9YUYpYmJgNQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EGrowing up, my pre-teens and teenage years were very much influenced by both the American and British cultures. Having been in and out of the States and American elementary schools around the world, I was rather unprepared for what awaited me at a private British high school. It was like the clash of the titans in many situations. As George Bernard Shaw said “England and America are two countries separated by the same language”.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cbr \/\u003E\n\u003Cp\u003EImagine then, how my eleven year old ears burned and my crimson face blushed when a cute English boy in my class, the first week of school, asked me if he could borrow my pencil with the \u003Ci\u003Erubber\u003C\/i\u003E on the end and that he had a bad habit of chewing the \u003Ci\u003Erubber\u003C\/i\u003E off his own pencils. I was so horrified I dropped all the pencils I was holding. Or how perplexed I was when an older 6\u003Csup\u003Eth\u003C\/sup\u003E Form student told me he wanted to \u003Ci\u003Esmoke a few fags\u003C\/i\u003E and was popping around the corner to get them. Then there was the most embarrassing moment when I got invited to my first party and announced to the group of new friends that I would be wearing my favorite \u003Ci\u003Epants\u003C\/i\u003E on the evening. I failed to realize that I had just declared I would be wearing my favorite underpants! Trust me; many eyebrows were raised after my bold announcement.\u0026#160; \u003C\/p\u003E\u003Cp\u003EWhat a rubber is to an American is a condom to a British person and if one talked about \u003Ci\u003Esmoking fags\u003C\/i\u003E where I grew up you’d be discussing killing a homosexual and not inhaling the nicotine filled cigarettes and pants to my British friends were underpants not trousers. After this bumpy beginning, where I had to learn to speak and write a whole new language that I thought I knew, I picked up the intricacies of the British language, finding the satire and dry sense of humor rather refreshing. I adapted myself quickly and ironically found my passion for British literature. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhk3_zSCkvw_I4B2fmJoeMV1ZG_VgoyWDjRDhgPPsTsBxd-KBS4c1CC8a8SHJ3rBztTtSnoBi-JbmUwQagktuuu5QKY98lVHDypzCmlmLpU8b5GgPaDWd7N0cwMnAK67x17QHVf3A\/s1600-h\/ChocolateOvamaltineDaimCake-0021-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Ovamaltine Daim Cake (0021) by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate Ovamaltine Daim Cake (0021) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgXxi2qREkjXBiV_sf0EDp6X0YHIXs7-VKZKcqbd2eh6iDaK1tt8rUnaFWm3v7797DFinE9zprciksSQqWD1H-UsqZHJ2jI2NzVtVGZHPSjv3oYJdPjQTfpJP1Ae-zlxOUMS2A6Uw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAlthough there were certain things that I did not like about the British way of life, like the excessive drinking, smoking and swearing, there were some things that got my attention very quickly. One of them was the chocolate variety Britain had to offer. Leaving the overly sweet Hershey bars, Babe Ruths, Reese’s Butter Cups, 3 Muskateers bars behind my chocolate addiction found new divine richness to nibble on. Cadbury’s Bournville, Crunchie or Flakes, Bassettts Wine Gums, Galaxy Caramel and Malteser’s were just a few of the regular products I would spend my pocket money on. However there was one product that provided me with my chocolate satisfaction on a daily basis. I would indulge in its soothing malty and chocolaty caress, wrapped up in the rich, sweet aromas as I did my homework or chatted with my girlfriends on the phone. The warmth of the mug and the sweetness of the delicious scented milk would wash away most of the day’s troubles and \u003Ci\u003EOvaltine\u003C\/i\u003E quickly became my favorite chocolate indulgence of choice. \u003C\/p\u003E\u003Cp\u003EFor me \u003Ci\u003EOvaltine\u003C\/i\u003E was always an iconic British product that accompanied me through my teenage years and I believed this misconception for most of those years. I did not realize that it wasn’t just me that had to make language adjustments. Apparently \u003Ci\u003EOvomaltine\u003C\/i\u003E is a product of Switzerland where it was developed in Berne. In the early 1900s Ovomaltine was exported to Great Britain where a misspelling in the trademark registration led to the product being called Ovaltine in English speaking countries. When I moved to Germany in my early twenties, making this discovery and finding my old – new Ovaltine \/ Ovomaltine in the stores helped me get through being in a foreign country alone for the first time. Like it did back then it eased and soothed me to adapt to a new strange foreign language I was struggling with. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhFkU8jVoJIyhy_5zbBF4wTZcXC_UUT-blbQJL4bP5lig84gG0Iyev-_lnPFNkbgL8C4t6G0DHYcgGu6QQczcRqhLmafyq_RTXDw2TQiQh4_y2PKmFjfmB0NdhIVUWBD-JMYsM41w\/s1600-h\/ChocolateOvamaltineDaimCake-0031-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Ovamaltine Daim Cake (0031)by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate Ovamaltine Daim Cake (0031)by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAxn1ZzZsI5YTXUD2LOWA6wPS0S_SFl143VEXtyuzzW1x2_Ze1baZxG1zhREuDpPot-l4XeJwXGe_UjsNiBkTtTs0rY0gqHIe0Oirv9AkgdpcHeXv5NsOOLBFtivs7prCrkewn1Q\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E     \u003Cbr \/\u003E\nToday I enjoy seeing Soeren sharing the same affinity for Ovomaltine as I did and still do. Breakfast is never quite the same for him without his warm mug of steaming Ovomaltine and when he said that he wished he could have a birthday cake with his two favorite chocolate treats Ovomaltine and Daim candy I thought why not? A birthday cake made of your favorite childhood candy – now that is a real treat one I hope he shall remember. \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Chocolate Ovomaltine Daim Cake \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-ovamaltine-daim-cake\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Chocolate Ovamaltine Daim Cake by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6211475743\/\"\u003E\u003Cimg class=\"photo\" alt=\" Chocolate Ovamaltine Daim Cake by Meeta K. Wolff \" src=\"http:\/\/farm7.static.flickr.com\/6037\/6211475743_538c301025_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003EFor the cake\u003C\/i\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E150 g muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g granulated sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150 g butter \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E175ml milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons Ovomaltine \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E175g all-purpose flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E25g cocoa powder, sieved \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 teaspoon bicarbonate of soda \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon baking powder \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cul\u003E\u003Ci\u003EFor icing\u003C\/i\u003E\n\u003Cli class=\"ingredient\"\u003E250 g icing sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon cocoa powder\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E125g butter, softened \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E45g Ovomaltine \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons hot water      \u003C\/ul\u003E\u003Cul\u003E\u003Ci\u003EFor decoration\u003C\/i\u003E \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 packet of 300g Daim candy chocolates      \u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat the oven to 170 degrees C. Butter and line 2 springform pans (approx. 20cm each) with baking paper.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large bowl, whisk together the sugars and the eggs until light, creamy and frothy.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EHeat the milk, Ovomaltine powder and butter until butter melts and steaming. Make sure it does not boil. Then carefully pour the Ovomaltine mixture into the egg-sugar mixture in a steady stream beating all the while.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFold in the flour, cocoa powder, bicarbonate of soda and baking powder with a rubber spatula until all the ingredients are blended. Divide the cake batter into the springforms evenly and bake for approx. 20-25 minutes or until a toothpick inserted in the middles of the cakes comes out clean. The cakes will be springy and light. Remove from oven and allow to cool for 10 minutes then turn out onto cake racks and let them cool completely before icing them.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPut the sugar, cocoa and Ovomaltine in a food processor and pulse a few times to remove any lumps then and the softened butter and process. In between scrape down the sides then process again this time pouring a bit of the hot water through the funnel. Keep processing until you have a smooth and thick cream. You might not need the entire 2 tablespoons of water so add a little at a time.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EReserve enough of the mini Daim candy bars to line the edge of the cake, then coarsely chop the rest.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESpread half of the icing on one of the chocolate sponges, sprinkle with the chopped Daim bits, then gently sandwich with the other. Spread the remaining of the icing over the top swirling with the spatula.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELine the edge of the cake with the reserved Daim candy bars, and sprinkle Daim praline buts in the center of the cake.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERefrigerate until it’s time to serve the cake. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/li\u003E\n\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8TvrFXIUR7HrTdekgTZnesBgKNlirucyDwomrHwZ-fbs-v7onAQJxyjZLu1WpWHge2-3B2vBitMgx4nT1Id3r79qXkEJgMo-8HD-8DXdiYrEWtSR0QWPpRMey2SiFxaNOJD0pvQ\/s1600-h\/ChocolateOvamaltineDaimCake-0015-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Ovamaltine Daim Cake (0015)by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate Ovamaltine Daim Cake (0015)by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUrodLCPkBo7DCgIETUiTbT0ZW9Nejnp9yRWC60YmDmECEgZ9p-n9s8lSgDEtCZmmcr2eAKRPJff27n6w02dY64LFOO4PDawtRqZjU5XOnYc2S09vII9Z87s2dq9_1cHDqQZcJPw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EA cake with triple the chocolate fun. A rich cocoa powder and the malty-chocolaty Ovomaltine added to the sponge cake is slathered with a creamy and smooth icing also with a sprinkling of Ovomaltine and finally the chopped mini Daim candy bars give the cake the instant praline crunch, making it a dangerous treat for adults too. Grab a slice!\u003C\/p\u003E\u003Cp\u003EWhat were your favorite childhood chocolate and candy? \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhgBVP_whlwP9mjsB6Zy3HtIrHYQzWyxkzcm9V1Gz3tvJmgmpFZsNsnWivhgPpXO1cbv5Vcz0Hg25BJrPL55IT44mjgywi7rKnBj-_TY_E7miFCv2AohSBWyZiYc4vHTVFoJQ8Nzg\/?imgmax=800\"\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 40px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"P2P badge-Tuscany_V1.09.2011\" border=\"0\" alt=\"P2P badge-Tuscany_V1.09.2011\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg84IyVyLytln8v_8273FG5ZXgiqrCian1uNusNdiBulIDEDK54pj8Lfarx3Fz3w2ALjMA9zIxioZ27-2dF9GJ0eM79UmCe3gkXVFfZixGnyCLlwXz966kQisLp2onNvlf2hflSsg\/?imgmax=800\" width=\"250\" height=\"156\" \/\u003E\u003C\/a\u003E      We’ve got 24 days to go before Plate to Page Tuscany gets rolling. We’re excited to say the least and thrilled to give you a peak behind the \u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/welcomingourexcitingnewsponsors\"\u003Eawesome sponsors\u003C\/a\u003E supporting us!\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E      You might like these chocolate ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"408\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge1Qvc_H83-9zafOekxycoc827E_bpfGPjHSQTWATm7GmvKZM3KKWKfuBvINPzCXBuvbdxUzIFIAYCUK8cZt08c1-M9V5GYtcxz4uwqjXoOTBo0m2CvM5ibyEGCVtRLZzjWtZ4bA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzg7beOBAiUzwu8LOHsTeGJfhZCz6LvYg9kM3NbCN9-1vb391U3pa8-r2wh75tZIokkj7FOQ8OdXWfaWSxINfiNK0LNVG4P_dXJo3TZ41hq8f6fOf95AV_WycHysoZRjrd9x8sjw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/03\/morello-cherry-chocolate-and-cognac.html\" target=\"_blank\"\u003EMorello Cherry Chocolate and Cognac Teacakes\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/01\/chocolate-orange-cake-with-salted.html\" target=\"_blank\"\u003EChocolate Orange Cake with Salted Caramel Ganache\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html\" target=\"_blank\"\u003EChocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6039222290702509766\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/10\/chocolate-ovalmaltine-daim-cake.html#comment-form","title":"45 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6039222290702509766"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6039222290702509766"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/10\/chocolate-ovalmaltine-daim-cake.html","title":"Chocolate Ovomaltine Daim Cake"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJ88TakOnpUJ2mqp5kxnfZ3k9Kfsf8vg_0opUwJ5h1asAqY0UhsjxXytim0QvofUvhHO9pqlycoo1ox6vYz03nKlWdVnjOksZ_c56XA9DJjHb_ABmLm6So5soTraA9YUYpYmJgNQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"45"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7425091731889322543"},"published":{"$t":"2011-09-21T09:58:00.000+02:00"},"updated":{"$t":"2011-09-21T10:07:06.688+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Macarons"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"}],"title":{"type":"text","$t":"Raspberry and Coconut Macarons"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjZJRJNRDJvdobPCiM6vHIzS-I9HNDstCnZ2iV2G9ES5gTmSp477f5o8De3uHlH6rVegZaDOLG9J5HU9mmc8OxheLQckWylACYjV1-czUx5VTQzTSAl6hQJnCS5yFz3vs67ohjVnA\/s1600-h\/MacsRaspberryCoconut-0096-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Raspberry Coconut Macarons (0096) by Meeta K. Wolff\" border=\"0\" alt=\"Raspberry Coconut Macarons (0096) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi8pCcMXp8VqDvb9pxnlwqaDBdJjs5KBT3dW5bZG0HcytB89lXyhj8hJNzMqoNc8KZOOH0LDhYPLwbh4kN_VdMz03acxJsmdLI3FGye-JAhyphenhyphenWCQOLRvNOvboZ1UiybchWZ0jD_oUg\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003ECoconut lemon meringue pie, Indian carrot halwa, tiramisu or saffron kulfi – desserts were my mother’s specialty. She was a spectacular cook but it was her desserts that really made her popular amongst friends and family. Once a month she got the opportunity to display her skills when friends would get together for their regular games nights. Often potluck evenings, I have many fond memories of those nights. \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E  \u003Cp\u003EThey were boisterous gatherings, full of laughs, debates, arguments, accusations of cheating and of course plenty of eating. Guests usually brought a variety of delicious home cooked meals and being an international group, there was everything from pot pies, casseroles, stews to curries, bakes and stir-fries. \u003C\/p\u003E  \u003Cp\u003EWhile men discussed the latest in sports or current affairs over tumblers of whiskey, the women spent a good deal of time complimenting each other and exchanging recipes. Once the small talk was over they gathered around the table set up for the game. Usually card games similar to poker were played and often high stakes were placed, but most important at that table, men and women became equal. Their roars of laughter and heated debates could be heard throughout the house. \u003C\/p\u003E  \u003Cp\u003EWith the adults busy playing their games, we kids were often left to our own devices, the eldest in charge to intervene if things got out of control. Our games were of make believe worlds, where we literally rearranged the bedroom furniture to suit our needs. Fortresses were made out of beds and pillows, sheets became our royal robes and we used whatever we found in closets to dress for the occasion.\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEipY2CApYhzmVd2f2-MoO3o6cwMWKSLop43sOXeone2U7aMfRrlKt-nEHDrN72DlJT6WL9pdaZNTtBHy8NOXvNNoKDS1DHFG3yTREiCLQhk6_P3Fd6n5h54Cgspd4U8wiDoMOC6Pg\/s1600-h\/MacsRaspberryCoconut-0101-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Raspberry Coconut Macarons (0101) by Meeta K. Wolff\" border=\"0\" alt=\"Raspberry Coconut Macarons (0101) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjifg-sz0UBSCHGtNOyy5uxJhxJvXB8hC0lzkC1hBQ-EBfh1iwK3fo8TbKhb8BCqAQNpQfy-hcin14od6a-JvQbjRxWKPfQIeAht_2FTVSnhQ9FyT3qvv86NiEmy8YF6ZbZncfgKQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EDinnertime brought the required interlude to bring us all together again. Assembling at the buffet-style table, the aromas of the food whet our appetites coaxing us to overeat. My mother’s presentation of the desserts was always the highlight of the evening. Having spent most of the day in the kitchen, she would present a few different types of treats. These were usually special requests from the previous games night. Mum always liked to please everyone.\u003C\/p\u003E  \u003Cp\u003EThose family game nights were always a success with friends and family for years and continued for many years, moving with us from country to country. There are so many fond memories that come to mind when thinking of those nights – the games, victories and losses. Although my parents have now stopped with those game nights, they still love to entertain and my mother still is in charge of dessert. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgwgOnuSf4BY52xzfI01E5OiaeNNJ69CKO4_F-YtRilxZ0YfxagjPPfpCndDAumWxQYiJz4IGgfBZyLF9_Hp25X9Okr_Xcf1gaRfmNCvuMTMY_Q1isywg65jnMUpAvtQtEKYvQgsA\/s1600-h\/MacsRaspberryCoconut-0098-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Raspberry Coconut Macarons (0098) by Meeta K. Wolff\" border=\"0\" alt=\"Raspberry Coconut Macarons (0098) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhA3wGjFxHErzo6h8Cz3InaWFKxPaBoiPi_PbQ_ogwqyvB9a-J4oxBLBBKa-SI55iDYhZffJkgkvsF3KY3KBFXydBrIiSDGKoApTfwQ9XV1EUMq-jKeSKusWldopKbWGGIMlBC0Rw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EThe apple does not fall far from the tree as they say. In my own circle of friends I seem to have taken over my mother’s tradition and am usually the one who is put in charge of dessert. One little treat that cannot be missing from the dessert table are macarons. I always enjoy watching people play guessing games as to what flavor combination is tickling their taste buds. This combination really brings together an exquisite pairing together. Freeze dried raspberry powder provides a powerful and tangy flavor level for the shells, while rich white chocolate is combined with coconut for a smooth ganache. \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Raspberry Coconut Macarons\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/raspberry-coconut-macarons\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Raspberry Coconut Macarons by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6163298907\/\"\u003E\u003Cimg class=\"photo\" alt=\" Raspberry Coconut Macarons by Meeta K. Wolff \" src=\"http:\/\/farm7.static.flickr.com\/6172\/6163298907_2f6ef6dfcc_t.jpg\" width=\"67\" height=\"100\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E40 minutes\u003Cspan class=\"value-title\" title=\"PT45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E \u003Cbr\/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour  20 minutes\u003Cspan class=\"value-title\" title=\"PT1H20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003Ci\u003EFor the macaron shells \u003C\/i\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E110g icing sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E60g almonds, very finely ground \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E60g egg whites, (about 2 eggs) aged for either 5 days in the fridge, then for 24 hours at room temperature or a little over 24 hours on the countertop \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E40g granulated sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E15g freeze dried raspberry powder, sieved \u003C\/li\u003E   \u003C\/ul\u003E   \u003Ci\u003EFor the filling \u003C\/i\u003E    \u003Cul\u003E     \u003Cli class=\"ingredient\"\u003E280g white chocolate, finely chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E155ml heavy cream \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 ½ tablespoons butter \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 tablespoons desiccated coconut flakes \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003Ci\u003EFor the macaron shells \u003C\/i\u003E\u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPrepare your baking tray and baking sheets with a stencil of circles. Draw circles on some baking paper using a (mathematical) compass about 2 cm in diameter. Then place some white parchment paper on the baking tray and flip the baking paper back around. Or use this \u003Ca href=\"https:\/\/docs.google.com\/fileview?id=0B1v5LMWS4icIMDJmMjE0N2MtYzMxMC00M2MxLTk0N2YtYmQ4NDNkOGI3ZWUw\u0026amp;hl=en\"\u003Emacaron template\u003C\/a\u003E.         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn a large mixing bowl mix the egg whites with an electric hand beater (alternatively you can use a stand mixer with the whisk attachment) until it is thick and frothy. Gradually add the granulated sugar, whisking all the while, until the mixture turns into a thick glossy meringue. The consistency of the macaron batter should be similar to hair mousse or shaving foam. Make sure the meringue is not over-beaten or else it will be too dry.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn a food processor pulse together icing sugar and almonds until everything is finely ground and powdery. Sift the mixture 2 or 3 times to make sure there are no lumps.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EPlace the dry ingredients, including the raspberry powder into a bowl. Add the meringue in three portions, giving it a quick fold using the macronnage technique described in \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/pistachio-and-lemon-cream-macarons.html#macaronstips\"\u003Emy macaron tips section\u003C\/a\u003E. Fold the mixture a few times to break the air. Continue until you get a smooth and supple mixture, thick in consistency so that when you lift the spatula it flows back in thick ribbons. Test a small amount on a plate – should the tops fall back and flatten by themselves then it is ready, if not give it a few more folds.         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EFill a piping bag with a plain tip with the batter and pipe small rounds (2 cm in diameter) on your prepared baking paper. Leave the macarons to rest and dry for about 15 to 30 minutes.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn the meantime preheat the the oven to 150 degrees C. When the macarons are ready bake the shells for 12-15 minutes. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack. \u003C\/li\u003E   \u003C\/ol\u003E   \u003Ci\u003EFor the filling \u003C\/i\u003E    \u003Col\u003E     \u003Cli\u003EPut the chopped chocolate in a heatproof bowl.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EBring the heavy cream to a boil, then pour it over the chocolate. Working with a whisk or spatula, gently stir the chocolate and cream together. Add the coconut and when the ganache is smooth, stir in the butter.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ECool the ganache by putting the bowl in a larger bowl filled with ice cubes and cold water. Stir almost constantly, so it doesn't harden; when the ganache is thick enough to pipe, spoon into the pastry bag. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EAssembling the macarons\u003C\/strong\u003E \u003C\/p\u003E    \u003Cp\u003EPipe small portions of the coconut ganache filling on one of the shells and gently cover with another shell. Do not press. Continue to do this until you have used up all of the filling and shells. If the ganache is really thick, simply use two spoons and spoon portions on the shells.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EStoring Macarons\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EIf you are not going to be using them right away you can store the shells in an airtight container at room temperature for 2-3 days. They freeze well too but it is recommended to freeze them unfilled. To fill them take the shells out of the freezer 48 hours prior to serving and without defrosting fill them. This way the flavors will be allowed to blend as they thaw. Macarons taste best the next day. Prepare and fill them, then keep them in an airtight container in the fridge. This allows the flavors to intermingle with each other. Enjoy them at room temperature the next day. \u003C\/p\u003E \u003C\/div\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9xmI6YRJWqM7t7Cd3LG4EDlXaUYhs306MIkVNrQgkq1ybNDupYlNrszKviWRDbbrVPDi6lxG79tr1SMyHp3TQG5XOcpuiZE43Kh-FwPS11v6SHHNx6-tupxKm04b55CEz5mHbIw\/s1600-h\/MacsRaspberryCoconut-0107-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Raspberry Coconut Macarons (0107) by Meeta K. Wolff\" border=\"0\" alt=\"Raspberry Coconut Macarons (0107) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOgxFz9IZP5I2C7nxclrmKUtrBPfkzxM0v4ZsOPqSKeF-R-zuUXRqF9we4BB-mgDx020dHUbbiEOkBQ9DmKzCWzY-aZE63DxySmndEFvBQwsucgnt2A2rUEB8hyLtn1cavjhDNJw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003ESome will say macarons are outdated or overrated. For me I doubt they will ever go out of style. I love the fact that they are so wonderfully versatile and one can dress them up in a plethora of flavor combination. For me macarons are like my little playground where I can test, experiment and play around with flavor combinations that are whirling around in my head. \u003C\/p\u003E  \u003Cp\u003EA bag of freeze dried raspberries was lying in my pantry since May, when Arthi of \u003Ca href=\"http:\/\/debugcooking.blogspot.com\/\" target=\"_blank\"\u003ESoul Curry\u003C\/a\u003E brought some for me to test. Tastewise, it’s powerful and intense on it’s own, but mixed into the macaron ingredients it subtly lends it’s raspberry tanginess throughout the shells. That’s what one tastes immediately when the first bite is taken. The next taste level takes you away to a tropical island far away. Coconut does that to me, transporting me to places where beaches and palm trees are plentiful. The coconut in the ganache is wonderfully sublime and pairs with the tartness of the raspberry incredibly. \u003C\/p\u003E  \u003Cp\u003ESo, if desserts is what you too are in charge of, make macarons, they are easier than what they are reputed to be and always add a touch of splendor. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"margin: 0px 15px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiMwAPml-29by157U3xc63bJiEIKnYKoiaTSv6cVk6QBrVoHVQ8pRCDkvG9HVhPVZS0pOBv0ZTG8pJnHoCm58pwMbRnaxldqN_9nMfQMudknyuGwLNMvwHU9kfh5Hs4gMF2wyWeYw\/s800\/P2P%252520badge-Tuscany_V2_09.2011.jpg\" width=\"350\" height=\"224\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EIf you have not already heard, there’s something \u003Cstrong\u003Enew at \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.platetopage.com\/\" target=\"_blank\"\u003E\u003Cstrong\u003EPlate to Page\u003C\/strong\u003E\u003C\/a\u003E. We’ve moved and have a new home. Come on over to \u003Ca href=\"http:\/\/www.platetopage.com\"\u003Ewww.platetopage.com\u003C\/a\u003E and see what we’ve been up to. Not only are we shining with a \u003Cstrong\u003Enew website\u003C\/strong\u003E but we also have a \u003Cstrong\u003Enew logo to show-off\u003C\/strong\u003E. \u003Ca href=\"http:\/\/www.platetopage.com\/home\/the-team\" target=\"_blank\"\u003EThe girls and I\u003C\/a\u003E have been busy behind the scenes with many tasks. Thanks to the men in our lives too who have also put in a few hours helping us on many levels.\u003Cstrong\u003E Plate to Page Tuscany is just a few weeks away\u003C\/strong\u003E and we are gearing up for that towards the end of October. Once again the workshop is sold out and we are looking forward to welcoming participants from around the globe. We’re also looking ahead to \u003Cstrong\u003EMay 2012\u003C\/strong\u003E when the \u003Cstrong\u003Ethird Plate to Page workshop\u003C\/strong\u003E will take place \u003Cstrong\u003Ein London\u003C\/strong\u003E. We recently secured an amazing venue after much searching. More news to follow on that. So please make sure you \u003Ca href=\"http:\/\/feeds.feedburner.com\/PlateToPage\" target=\"_blank\"\u003E\u003Cstrong\u003Esubscribe to Plate to Page\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E,\u003C\/strong\u003E \u003Cstrong\u003Efollow us on \u003C\/strong\u003E\u003Ca href=\"http:\/\/feeds.feedburner.com\/PlateToPage\" target=\"_blank\"\u003E\u003Cstrong\u003ETwitter\u003C\/strong\u003E\u003C\/a\u003E and \u003Cstrong\u003Estay connected via our \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.facebook.com\/pages\/Plate-To-Page-Food-Photography-Food-Writing-Workshops\/228296230518867\" target=\"_blank\"\u003E\u003Cstrong\u003EFacebook page\u003C\/strong\u003E\u003C\/a\u003E for all the latest news! \u003C\/p\u003E  \u003Cp\u003EHope you all have a fantastic week and weekend. Catch you all next week!\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EMore macaron ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"408\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"120\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0u_zhdtrDRgrjrrn_6apHtXT_OTJxXRcel-bWrciXB9oNkxjNgnwO_UEQgvktwIzsOomeVHC3OHyX0r4LGcZ6LK4Py2y4rfLEKz7qRufVynhShUEkTK1qYtQwQb7fEnWZFDxahQ\/ Chcocolate Tahini Macarons_0004-CR Meetak[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"149\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjT-a-P1g-B-0OkJL1QJwP6Gmd7zX9W4zb9iYesAy0sj5IYUUzGd4T-V2_xm4hRHNj9o7-KdYKnxrrTwjGf6iljqaRbaO4AXIJ1dxIMHQv8IpfCTtb_t-H9KhSGdQ-qAdeWqBsN4Q\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"129\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgode73MLHjv2_Gq3GW5-wTVAw-Qu-AyPnjI0AvTCiqRNlOvikzVa6vXVicf_XPzZLLioZ8tM2zefBWbNyN2fBICTPVwj9W9zS_Eh_Aju2NUBsDkBl-bP_p-xU0iTI436EYfHK21w\/[2].jpg?imgmax=800\" width=\"120\" height=\"181\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"120\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/studmuffin-macarons-raspberry-tea.html\" target=\"_blank\"\u003ERaspberry Tea Macarons with Tahini Dark Chocolate Cream\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"149\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/04\/matcha-macarons-with-passionfruit-curd.html\" target=\"_blank\"\u003EMatcha Macarons with Passionfruit Curd\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"129\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/09\/rooibos-chocolate-chai-and-sweet-spicy.html\" target=\"_blank\"\u003ERooibos Chocolate Chai and Sweet Spicy Chocolate Cinnamon Macarons\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7425091731889322543\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/09\/raspberry-and-coconut-macarons.html#comment-form","title":"33 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7425091731889322543"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7425091731889322543"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/09\/raspberry-and-coconut-macarons.html","title":"Raspberry and Coconut Macarons"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi8pCcMXp8VqDvb9pxnlwqaDBdJjs5KBT3dW5bZG0HcytB89lXyhj8hJNzMqoNc8KZOOH0LDhYPLwbh4kN_VdMz03acxJsmdLI3FGye-JAhyphenhyphenWCQOLRvNOvboZ1UiybchWZ0jD_oUg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"33"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8498145415010966017"},"published":{"$t":"2011-08-31T09:00:00.004+02:00"},"updated":{"$t":"2011-08-31T14:21:28.635+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Lingonberry Dark Chocolate Buns"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgG9w15iuNTgNvsS8g5YGWCHt1yCPNY7rNZr1QD1eA6ihLc-JtdATFZRwfnDO5wqWk9UNS5AW6-FgTYnoxLm4AOosQdrFh1_jh6NWkdwc97ED3Zwr-_fy1oKeuYeVRw7oI-yemtnw\/s1600-h\/LingonberryDarkChocBuns_0003WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"LingonberryDarkChocBuns_0003-WM\" border=\"0\" alt=\"LingonberryDarkChocBuns_0003-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjR9mhmiSA-1pCfyOupxGecFVPYcxi0KRg5JsFmrHY_jxfB4vHzcYgwmRen84yeMeTr0qWVbbqF2xKU8puTekqLljJP2OpDi4-W7dlHw69FQabKAHdPu2r4EhdVQ6GbRBNjctloyw\/?imgmax=800\" width=\"508\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EWhere does your inspiration come from? \u003C\/p\u003E\u003Cp\u003EMy inspiration comes from life around me, from watching people going about their lives. The writer in me is a receptacle open to the impressions and influences I am exposed to on a daily basis. Me, the photographer, captures the visuals and scenes, branding them into my memory for reference at a later date.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EOne of my favorite hobbies is people watching or eavesdropping on snippets of conversation. I have created some of my best stories, written thought provoking posts or informative articles after listening in to discussions or conversations while sitting in a coffee shop or standing in the queue at the grocery store. Sometimes they are only fragments of dialogue, but enough to jerk my memory, or tickle my curiosity, driving me to my notebook to scribble down the ideas.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhKKQVK_ojcfTDsfOjCEhHyBZaXO1KufacEakFdV167Wu9SaNmNzGZeYbJDt81sxMg5JqR2TRt1Q5FF-d0H-OFvEflb05ISfnJyJAI9Z-w7FktqB6BwndFBrz_kqY0ERG9BDa3MCg\/s1600-h\/LingonberryDarkChocBuns_0035WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"LingonberryDarkChocBuns_0035-WM\" border=\"0\" alt=\"LingonberryDarkChocBuns_0035-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZyPPJRGDMfatGCB3hp7Hx86skapDoBwQX9T0KaIlQAS8qcyEW91MkvmYHdrMDZmcX0zSK6L_pxnwzrhL_sxBc9CXO3Ibnw7DLiIiA17oVy9y6iKspZ2uTxrWZiR76XZZ5QyPUww\/?imgmax=800\" width=\"508\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI absolutely love being able to retreat to this special place within me, a place that is mine and can never belong to anyone else. This place is a refuge for my soul and a place that nourishes my creativity. If I choose to invite anyone it would be by special invitation. Then I have allowed the words or the images that have struggled to be set free, to finally flow. As if having a mind of their own, they spill out onto the paper, painting visionary pictures for those who choose to read my words. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNshpPAs1eW0r9J-Pq8ro3Dojf0wdNmUqbfbd5AoCcOGaN034sZBTf8AotKEWdP3UTXuIs3xY0bUQYHAvvhz5ErvnAyZ-HAyuuj2pSksjMGH37LRk82Ga6oGgoPkY5-jrmF7Ck_A\/s1600-h\/LingonberryDarkChocBuns_0015WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"LingonberryDarkChocBuns_0015-WM\" border=\"0\" alt=\"LingonberryDarkChocBuns_0015-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhbtli7VgHkRjmBhWf-giFChub1EhB21z-EHBrUMkH_7e6qkBhrJs1zMNdqn-SEsIkvoYcJjQga0-7xTS62vADoWcixUAB5zU9OsKnCNlkFi8qQHYFJIHdGl29n4VKzX2Daad7CMA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EInspiration can arrive unexpectedly at my door, but it leads me to be driven with a passion that comes from deep within. Inspiration cannot be defined nor can it be controlled, where seemingly ordinary moments in life become more than they appear. To find inspiration you need to look everywhere!\u003C\/p\u003E\u003Cp\u003EWhere I find my inspiration might seem staid and stale to others who are experiencing the exact same moment with me. Stunning sunsets and breathtaking waterfalls are not necessary to stir the soul, sometimes it’s as simple as watching my 9 year old son sitting in the corner playing with his Lego Star Wars figures and imagining a fantastic galaxy filled with colorful characters and mighty battles. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjMmT7tqO662JZZLrH0VAYuemkQT0856lWTrAHdD0vkPb0S7BtcMmsAHN8OwSZBCZ4f0lFhpS89Pm5jPgj6lOpn9hBRwMRJD083QQp5taFVTJHJnJpVQyXKW2ZDKa1k7jDLvt8vVg\/s1600-h\/LingonberryDarkChocBuns_0037WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"LingonberryDarkChocBuns_0037-WM\" border=\"0\" alt=\"LingonberryDarkChocBuns_0037-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5NVqtotcjIHliWRjnXMaS9lVJjJXwZUGPN9BekfF9pDyReakKEdvrTHMWfrBs0UB2C9GuLbAYJxzr-L5yTFjYqhcPZ3BQN7KDXZSEGNWY0KtY72okxmBReaD3M-80nVvoSleMtQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhen inspiration for these decadent fruity and chocolaty buns struck, I gave into them contentedly. While the initial idea was to use cherries, the jar of lingonberries in my pantry appealed to me a lot more. Together with the dark chocolate chunks these buns are a delicious way to awaken inspiration. \u003C\/p\u003E\u003Cp\u003EI’d also like to share with you an exciting project recently re-launched by my friend \u003Ca href=\"http:\/\/www.spoonfulblog.com\/\" target=\"_blank\"\u003ESabra Krock\u003C\/a\u003E and her husband. \u003Ca href=\"http:\/\/www.everythingbutwater.co\" target=\"_blank\"\u003EEverything but Water\u003C\/a\u003E is the largest independent retailer of swim and resortwear in the US. Their stunning \u003Ca href=\"http:\/\/www.everythingbutwater.com\/style.html\"\u003Estyle section\u003C\/a\u003E features lookbooks, fashion inspiration\/trends and great videos from their fashion shoots. I am loving browsing through their wonderful stories created each week as I find them to be a great source of inspiration on many levels. For example, the \u003Ca href=\"http:\/\/www.everythingbutwater.com\/style.html?story=7\" target=\"_blank\"\u003ECouture Cocktails\u003C\/a\u003E story – a recipe for summer fun – stunning looks paired with designer cocktails or how about Trina Trunk’s \u003Ca href=\"http:\/\/www.everythingbutwater.com\/style.html?story=8\" target=\"_blank\"\u003EMoroccan-inspired resort collection\u003C\/a\u003E. Please take some time and check out their amazing work! \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Lingonberry Dark Chocolate Buns\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/lingonberry-dark-chocolate-buns\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Lingonberry Dark Chocolate Buns by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6093541895\/\"\u003E\u003Cimg class=\"photo\" alt=\" Lingonberry Dark Chocolate Buns by Meeta K. Wolff \" src=\"http:\/\/farm7.static.flickr.com\/6069\/6093541895_e6c2be76dc_s.jpg\" width=\"75\" height=\"75\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E3 hours\u003Cspan class=\"value-title\" title=\"PT3H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Ci\u003EFor dough\u003C\/i\u003E\r\n\u003Cli class=\"ingredient\"\u003E235 ml water \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E235 ml milk \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E115g butter \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E140g sugar \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E2 eggs \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E1 ½ teaspoon salt \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E4 teaspoons yeast \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E595g flour \u003C\/li\u003E\r\n\u003C\/ul\u003E\u003Cul\u003E\u003Ci\u003EFor filling and topping\u003C\/i\u003E\r\n\u003Cli class=\"ingredient\"\u003E500g Lingonberry preserves \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E350g dark chocolate, coarsely chopped \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E130g icing sugar \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E2 tablespoons milk \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003EPistachios, coarsely chopped \u003C\/li\u003E\r\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E:\u0026#160; \u003Cbr \/\u003E\n\u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a saucepan combine the milk and water. Heat just to a scald.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EPour the liquid into a large bowl and add the butter. Stir till the butter is melted.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EAdd the sugar and stir till the sugar has dissolved. Before continuing check the temperature of the mixture to make sure it's not too hot. The temperature should be around 40-45 degrees C.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EOnce the mixture has cooled add the eggs, instant yeast and about 2 cups of flour. Mix till smooth and allow to sit uncovered for 10 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EAdd the salt and some more flour and mix. The mixture will eventually become too hard to mix, at this point transfer onto a flat surface and continue to add the flour and knead. The best way to continue is to roll up your sleeves and knead with your hands.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EContinue kneading for about 10 minutes. Rub the sides of a clean bowl with a little oil. Place the kneaded dough into the bowl and turn over till all sides are very lightly coated with the oil.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003ECover with plastic wrap and allow the dough to rise until it has doubled in volume. This will take about 1 - 1 ½ hours.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003ETransfer to a flat surface. Place a sheet of baking paper under the dough. With a rolling, roll out the dough into a 40x54 cm rectangle. Spoon out the lingonberry preserve and spread over the dough, leaving approx. 2 cm edge all around.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003ESprinkle the chopped dark chocolate, covering the preserve.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003ESimilar to cinnamon buns, roll the dough from the long side up, using the baking paper as an aid as you roll upwards. Pinch the dough together to close as best as possible.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EWith a floured sharp knife cut about 12-15 slices, about 4 cm wide, from the dough roll, making sure to flour the knife in between each cut.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EPlace the buns in a lightly buttered oven-proof dish or place on a baking sheet. Cover with plastic wrap and allow to rise for 1 hour.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EIn the meantime preheat the oven to 175 degrees C. Once the buns have doubled place in oven and bake for 25 to 30 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EPrepare the icing by mixing the sugar and the milk in a small bowl until it is smooth and thick. Once the buns are done, allow them to cool on a rack, then scatter a few chopped pistachios and drizzle generously with the icing. \u003C\/li\u003E\r\n\u003C\/ol\u003E\u003Cul\u003E\u003Cli\u003EYou can use any type of your favorite preserve. This \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#figginger\"\u003Efig and ginger preserve\u003C\/a\u003E will make everyone drool for more or this delectable \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#plumpreserve\"\u003Eplum and cinnamon preserve\u003C\/a\u003E is perfect for breakfast, tea, or just about anytime of the day!         \u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EDecadent would be simply drizzling some \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/cooking-school-5-ways-to-make-homemade.html\"\u003Edulce de leche\u003C\/a\u003E and a few nuts! \u003C\/li\u003E\r\n\u003C\/ul\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjIuVhSSoOEHjyNX6GxxXrq5NMpLceZ0fGXAjpOYiqmFHKn_OhI2wpHOHYUsCGUtBz-y3yu24VCGLTOipB_NjC3j-QEuo9JHNyaopIKduNK2TarT7eMFn0hjLQU192H1Q95zt63rg\/s1600-h\/LingonberryDarkChocBuns_0007WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"LingonberryDarkChocBuns_0007-WM\" border=\"0\" alt=\"LingonberryDarkChocBuns_0007-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEioiYhxaHlJbi4l3P0OFu4Ks_aPFbKwdqI4mn7bng2fVqKOw1uuUDh04U7goUIe_fPv9_hVt0fPdcZ4uJ1ncMIO8PB0ceb4ZNLrUfXwPCs1VyZHj2TT6kxeKjOC7wlvgI3IIFb7GA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhere do you find your inspiration? \u003C\/p\u003E\u003Cp\u003EInspiration is a personal thing and each one of us resource if from different elements. I guess, it is important to be open and observant in daily life. I realize inspiration comes easily to me when I am emotionally engaged in daily life, my inspiration comes from living!\u003C\/p\u003E\u003Cp\u003EThese buns combine beautiful flavors and bring them together in perfect harmony. Biting into the fluffy softness of the dough and experiencing the tartness of the lingonberries with the rich dark chocolate will inspire you to new creations. Enjoy!\u003C\/p\u003E\u003Cp\u003EI am sending these to the lovely Kulsum of \u003Ca href=\"http:\/\/www.journeykitchen.com\/\" target=\"_blank\"\u003EJourney Kitchen\u003C\/a\u003E, who is my current hostess of the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E. I am hoping that the theme \u003Ca href=\"http:\/\/www.journeykitchen.com\/2011\/08\/yeasted-dough-monthly-mingle-august.html\" target=\"_blank\"\u003Eyeasted doughs\u003C\/a\u003E inspired you all to create something delicious too and I really look forward to seeing you all at the roundup. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibWD8h38VoGkX7CAUU4wJjNMseSpXs04j8KJdz-rgzZwqckUHPgHErzx5lQZCGcXa1NKozu5tiZ8iYUg_LQWTDTI64bB17NsXjZNYpeeTKxEqOyMyYoBdzdpPF6vvWVSMzVZjsvg\/s1600-h\/MMBadge-Salads-09-2011%25255B7%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 35px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"MMBadge-Salads-09-2011\" border=\"0\" alt=\"MMBadge-Salads-09-2011\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhw0uGRwAW-36hWfqIu82sDumzigc9tkf8VM92znFMO6zhNvrXBobZDPgUKdI1KIkHjTYNv0ubrXHu1cNtXFoJB_aGR96D1K273fXYG0bHeVP8VSE89_nsD2CEJwAWSFIPPr_HD0Q\/?imgmax=800\" width=\"200\" height=\"200\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EThe theme for the next Monthly Mingle has also been announced. My hostess for September is Divya from \u003Ca href=\"http:\/\/divya-dilse.blogspot.com\" target=\"_blank\"\u003EDil Se\u003C\/a\u003E and she has would like you all to bring along your \u003Ca href=\"http:\/\/divya-dilse.blogspot.com\/2011\/08\/monthly-mingle-scintillating-salads.html\" target=\"_blank\"\u003E\u003Cstrong\u003EScintillating Salads\u003C\/strong\u003E\u003C\/a\u003E to the event. The deadline in \u003Cstrong\u003E30th September 2011\u003C\/strong\u003E. Hope you will be joining us! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003EYou might like these ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E\r\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5XxyzynrXcoGHgJVY4FEW0OpkmPT4xzw_xHbBBGG4uyp0kLdJP2LDxv-wO8fld3777Bgkd7dixO1_xCY4_L-VOxye8Lj2ETkQjSn8YrHRleTMBxwU3aleIrhWrNpUCOX9HdhvYQ\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgF9Mh5ZCg5rrr1dTgxErP9L_Idl0eQzAvq7MDpsioFSLVW5u4fliN0HD9U5mvrau4WQae04EI5FrjRFflyXFhEPd0-O9dfCEdH8aovgLyTS1StARNKxuRXlN6Ig5ydHlOxsyJq8g\/ framed[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOUQRp0uBLeBpFCrl0D-OdCIR2nXwW0YI9YhZLg9bN2Gi1I2h-HauEo5qIQNWSrFd2TngyHf4wQBtJqcQ4SrHI3sKr86Iv2hxdB3Ud05x9kLcTvhaRTqwJO8wHRaj8LuCv3GeN5Q\/?imgmax=800\" width=\"120\" height=\"181\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\r\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/nutella-flakey-swirls.html\"\u003ENutella Flakey Swirls\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/red-current-and-marzipan-swirls.html\"\u003ERed Current and Marzipan Swirls\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/05\/rhubarb-spiced-coffee-cake.html\"\u003ERhubarb Spiced Coffee Cake\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\r\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8498145415010966017\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/08\/lingonberry-dark-chocolate-buns.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8498145415010966017"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8498145415010966017"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/08\/lingonberry-dark-chocolate-buns.html","title":"Lingonberry Dark Chocolate Buns"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjR9mhmiSA-1pCfyOupxGecFVPYcxi0KRg5JsFmrHY_jxfB4vHzcYgwmRen84yeMeTr0qWVbbqF2xKU8puTekqLljJP2OpDi4-W7dlHw69FQabKAHdPu2r4EhdVQ6GbRBNjctloyw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4657952579174846165"},"published":{"$t":"2011-08-24T09:00:00.004+02:00"},"updated":{"$t":"2011-08-24T20:43:19.649+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ice cream"}],"title":{"type":"text","$t":"Berry Peach Cobbler with a Lemon and Vanilla Crust"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicL9K33yOBwtiCGBsMK3cI3NfdlgS-436e_5erOd8yI0v0G9nWkiuN4Fa0_CTRMdWtNZXCyr52KgsmYzxrHcI-SJqzE8-w2EWw9YrDb0CjAEYxiAZ7-KP1aE4JA7d5jwpRklKAFg\/s1600-h\/BerryPeachCobbler_0010-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Berry Peach Cobbler (0010) by Meeta K. Wolff\" border=\"0\" alt=\"Berry Peach Cobbler (0010) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhQm_Y0_mfjc1GvKy90poz9tUpcAH5CqshlePEI9vY8Bh1vc-mm-N3SeJ0PQ2FNuLC_kKUMzqWImdY6QbpWXSnTOY5rmoyBeUI7QVNs6yU8LAvs-1y5u4-MnB2qdoeUuQSLqHWkVg\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ESummer break has come and gone already. It was not long ago we were eagerly counting down the days to spending two relaxing weeks in \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/08\/gozo-and-malta-magical-maltese-islands.html\"\u003EGozo\u003C\/a\u003E. Excited with anticipation of discovering a new country and just happy to know that the three of us would be together for the entire two weeks. I admit there was anxiety too. Anxiety knowing that the three of us sounds just right in theory but practically we were out of practice being together for such a long period. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EOur routine had taken over our lives and although we seemed to be together, walking the same path, we moved ahead individually. Tom, busy from Mondays to Fridays in Stockholm, while Soeren and I created our own hub, tending to work, school, chores and projects in Weimar. Friday evenings were filled with elation and commotion as we looked forward to Tom’s arrival. Greeted at the door like a traveler who has been on a journey of a lifetime, we would gather around him waiting to hear of his adventures. Tom on the other hand, returned weary and disheartened, like a warrior coming home after fighting bureaucratic battles knowing that in two days time he would have to return to the battlefield.\u003C\/p\u003E\u003Cp\u003EHow does one pack all that makes up a family into a weekend?\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSE4A-VtIJkxxg9bd3ssAdH-AXbPTm7JtPMQE6Wak5I3igIUvUfaBGZRyCIy3p2mbEQUJmnrldAn4he0RK0vmylKZoYtByorMg05DhUK94nU53O7Uxf9NijRM83VsiDeI1VtJYtA\/s1600-h\/BerryPeachCobbler_0027-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Berry Peach Cobbler (0027) by Meeta K. Wolff\" border=\"0\" alt=\"Berry Peach Cobbler (0027) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4pJMH3vrdRgVEZ75IbRX135AkGuidl3CVtKOcJL0yTArIpGjF-X_zcf1DaiEAnaHO-HKlBDPbCUJswoe-8TeLYPw2hLPigx_M0iVVXtq9sNlE1HhjjeAQviAqKZBAhsDwedMxnw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160; \u003Cbr \/\u003E\nIt’s difficult and it does not always work. While each one fights to get the attention from the other, at the same time each one flees to take time out to recuperate from the week gone. \u003C\/p\u003E\u003Cp\u003E“I know you often fall short,“ he said “sorry!”\u003C\/p\u003E\u003Cp\u003EMostly I would shrug it off with my usual sense of humor, but sometimes I was resentful and would want to scream out “Yes I do!” and then pout for the rest of the day, even though I understood the reason. These conflicting emotions, I was certain, were felt by him too.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgXxdhJkKmFAZjuc8nul4rTKgTKOqfgfFHkjbqBiwNdcJU8HWQYq6Bp2E_XFKMFxvFiEv4dbO1oGyKXn8o6RNB1zYxVHBdZtbyaBTaP1JyhRk7BYMhsFKt0eSWZdyOr_lBVQjEFiA\/s1600-h\/BerryPeachCobbler_0007-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Berry Peach Cobbler (0007) by Meeta K. Wolff\" border=\"0\" alt=\"Berry Peach Cobbler (0007) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimMpjQx78e7zQcdPjZ0t2JXjchA95CcTlxzHBDpHEQVOIsiJzWri1reWRaynvvg_qlz5NCRSCZFNCCfMWsaaHBnByn-zBgholIgcBqpSs1mxQTymELnJLSkQDHbEUGu55NnQtr_w\/?imgmax=800\" width=\"508\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ETherefore, the vacation was to be our sanctuary. A way to patch up the emotional holes made when we cross the valleys and climb the peaks of a partnership. The two weeks breezed past but they did us good as a family. We were inseparable; chattering, joking, laughing and soaking up being together. \u003C\/p\u003E\u003Cp\u003EWe have fallen back into our routine again, tackling each week as it depletes into the next one, however we are holding on to the feeling that bonded us in those two weeks, trying hard that none of us falls short of each other. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQuvr2uK6MBTE0W2_Mxzgwf-ue0JGLr3fAK9pb8aaGMvOgx9Qf2p4ftnh5qBAl6IVqkaMWBrRt5YXTKEFz70IO7fVxOL5K1ytCIHrgoIoKUFz_1epNKCkdWWE97A-oshcXP0fN4w\/s1600-h\/BerryPeachCobbler_0005-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Berry Peach Cobbler (0005) by Meeta K. Wolff\" border=\"0\" alt=\"Berry Peach Cobbler (0005) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiQ0g1FdrZJ4Xuv3Ykb6pZHPHo0aUWVs_oy1-TdXO075MBCRUyiYMG0j8Was4syPlwdF8XKnbXC1wZKxFfraxIUC8VwWjjGe0rmfN5bh6T52rZJmB_XWtu3-vDbYA06vE3A0J87w\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160; \u003Cbr \/\u003E\nThe two weeks we have been back have passed by in a blur. I have been busy working on a photography project and a feature with a German magazine, while juggling Soeren’s switch to a German school and preparing for his birthday. He turns 9 tomorrow and is celebrating with his old and some new friends on Sunday so, my kitchen is abuzz.\u003C\/p\u003E\u003Cp\u003EIn between there are other treats for the three of us. Sweet, baked treats that pull us together to enjoy the rich, juicy fruit summer offers. Berries and peaches have been plentiful this season and I love using them in crisps, clafoutis or cobblers. They are so irresistible and easy to prepare and make excellent use of fruits at the height of their season. Cobblers are purely sensational, fruit topped with a crust and baked, they are somewhere between a pie and scones. In my cobbler I used a plethora of berries and paired them with sweet peaches. The biscuit crust is buttery and tangy with a hint of lemon zest infused with rich vanilla, highlighting the fruit perfectly. \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Berry Peach Cobbler with a Lemon and Vanilla Crust\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/berry-peach-cobbler-with-a-lemon-and-vanilla-crust\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\" Berry Peach Cobbler with a Lemon Crust by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6070195139\/\"\u003E\u003Cimg class=\"photo\" alt=\"BerryPeachCobbler_0006-250px\" src=\"http:\/\/farm7.static.flickr.com\/6077\/6070195139_5cceba6799_s.jpg\" width=\"75\" height=\"75\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E \u003Cbr\/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hour 30 minutes\u003Cspan class=\"value-title\" title=\"PT1H30M\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Ci\u003EFor fruit\u003C\/i\u003E\r\n\u003Cli class=\"ingredient\"\u003E5 ripe peaches, cut into wedges \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E350g mixed berries of choice\u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E65g muscovado sugar \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E1 tablespoon cornstarch\u003C\/li\u003E\r\n\u003C\/ul\u003E\u003Cul\u003E\u003Ci\u003EFor topping\u003C\/i\u003E\r\n\u003Cli class=\"ingredient\"\u003E50g all-purpose flour \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E1\/4 teaspoon baking powder \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E115g butter \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003EPinch of fleur de sel \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E95g muscovado sugar (reserve about 1 teaspoon)\u0026#160; \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E1 large egg yolk \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E1 teaspoon lemon zest \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E1 vanilla bean, inside scraped out \u003C\/li\u003E\r\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Ci\u003EFor fruit\u003C\/i\u003E\r\n\u003Cli\u003EPreheat oven to 190 degrees C. Lightly butter a 20x20 cm square baking dish.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EIn a large mixing bowl mix fruit, berries, sugar and cornstarch together and allow the sugar to dissolve. Let sit for approx. 5 minutes. Transfer to the baking dish.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EFor topping\u003C\/i\u003E \u003C\/li\u003E\r\n\u003Cli\u003EIn a small bowl mix together flour, baking powder, fleur de sel. Set aside. In a large bowl beat butter and sugar with and electric whisk, until cream, smooth and fluffy. Add the egg, lemon zest, and vanilla and mix well.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EAdd the flour mixture and mix quickly until just moist and the dough begins to come together.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003ESpoon dough on top of the fruit, spacing evenly. Sprinkle with remaining 1 teaspoon of sugar.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EBake until topping is golden and juices are bubbling, about 45-50 minutes. Remove from oven and allow to cool slightly.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EServe with creamy vanilla ice cream. \u003C\/li\u003E\r\n\u003C\/ol\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5vZ3U4Qvwkob0cUS9LyDnc1lAlXySXhBdD1E36JM7F4OsfQRuRm1TYTQTnOgxLDU1ibpHYJgWFfyntaH7Lc9bpubbRUHUQvCkdXQzjTuTNSEIlP_UcZKV5PTz8KKdVXrZ3jfvRQ\/s1600-h\/BerryPeachCobbler_0006-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Berry Peach Cobbler (0006) by Meeta K. Wolff\" border=\"0\" alt=\"Berry Peach Cobbler (0006) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwjySQEJ4EPTdAScxzZOTrgq9SZ8rRsvG4ynRsgvT8JOBtqkRCwaXmnOZvO1A7_9HMP6LULX_JKb4WHkzF7PVLx5BwupBsLLpYBtIQiniH9Gax6hTCC46pggm6XpNDQgn6Hftarg\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWe are very definitely fruit and crust type of a family and the all American cobbler makes such a brilliant alternative to a pie. What I love about the cobbler is that it relies more on taste than fancy pastry making and while I have no grudges towards a pie crust, sometimes I just want to have maximum tasting pleasure rather than spend a lot of time kneading up the dough. \u003C\/p\u003E\u003Cp\u003EThe muscovado sugar gives the fruit extra depth and a gorgeous caramel-like flavor making each bite irresistible. Vanilla and lemon accentuate the biscuit crust and a little sprinkling of the sugar over the crust just before it goes in the oven guarantees feather-light biscuits emphasized by a golden crunch. \u003C\/p\u003E\u003Cp\u003EThe rest of the week here is going to be filled with a lot of chocolate and caramel as we celebrate a big 9! Hope you all have a fantastic weekend and enjoy your family!\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore fruity ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"406\"\u003E\u003Ctbody\u003E\r\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhk65vrGPbHf79-1wYIl1kU2Uwy-Q9z3W35k6EOl6p_pLtP1zMn_WtiPtCaOlXWGQrYyKFaxrnHOLl75qcTCEZ9LzlPxks-VzFxemyV6RBn0bdc8zI7MO-TqWol7NKnJKP2pBUuDQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"141\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsxQyWYQ-Kb-mn7A2EnFZl2xcYnnsXvnchQk0989QnKlfhSSC-OMjJSnr6ncOkY3QgappVPxk2y1N0DE-7WDJdU4lSbGbX_adIarQy6-qToYqjg39sFiz3CVr4rtvRwoghGFnLug\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjY72xLVj2q6cSTdr8Xu73l-Tr4bN-1u0ADSGaDRTrAjVTmD0lOH-5zD2G9nzW8Cq8RhqAxuPOKpBlJlxVA9oUkD8tWjgmrUyCtAryt96VrIUa6QROZhktI5kgbsvM4ItXUPNbxrw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\r\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/rhubarb-mango-pistachio-and-amaretti.html\"\u003ECrumble - Rhubarb Mango Pistachio and Amaretti\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"141\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/dark-chocolate-cherry-and-tahini.html\"\u003EClafoutis - Dark Chocolate Cherry and Tahini\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/vanilla-poached-plums-and-blueberry.html\"\u003EVanilla Poached Plums and Blueberry Granola Goat Cheese Cream Verrines\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\r\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4657952579174846165\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/08\/berry-peach-cobbler-with-lemon-and.html#comment-form","title":"40 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4657952579174846165"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4657952579174846165"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/08\/berry-peach-cobbler-with-lemon-and.html","title":"Berry Peach Cobbler with a Lemon and Vanilla Crust"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhQm_Y0_mfjc1GvKy90poz9tUpcAH5CqshlePEI9vY8Bh1vc-mm-N3SeJ0PQ2FNuLC_kKUMzqWImdY6QbpWXSnTOY5rmoyBeUI7QVNs6yU8LAvs-1y5u4-MnB2qdoeUuQSLqHWkVg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"40"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5771852820787273681"},"published":{"$t":"2011-07-20T07:15:00.009+02:00"},"updated":{"$t":"2011-07-21T11:11:37.747+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"}],"title":{"type":"text","$t":"Apricot and Pistachio Frangipane Tart"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheGUcXFXZI7Z43rAkixZ7nzi2rrwYcWO_25G92n3NzjLsdtoPT28F7oBHGCp9fCuKWUTOS1lrjKflCIWhaQhUTcTAKrinzmlnQHj33vfaCCyXT0I-ie1mzP9Qkl4l89mQTknAIXA\/s1600-h\/ApricotFranfipaneTar_0053WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Apricot and Pistachio Frangipane Tart (0053) by Meeta K. Wolff\" border=\"0\" alt=\"Apricot and Pistachio Frangipane Tart (0053) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggKzJ-C-AuExVsqC9Hfe3XIea2XQY_3agEdzmbST1DTHrwJOOiHBq7QqLd2uLLCbNBi5x3R-BwM6-bU6DetSl4T8ug-hr1-4ArwuJNsdyL-cxLtcOarWV1pIysiECAHG3zLxtTCw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EDreams are magnificent journeys that never cost us anything, but are invaluable in the way they make us thrive, inspire us and push us to aspire for more. In our dreams we are strong, we are powerful, we are beautiful, creative and we are forever young. Our dreams have the power to make us feel like prevailing superheroes, an alluring vamp or just a love struck teenager with an incongruous crush. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI dream myself alive.\u003C\/p\u003E\u003Cp\u003EDreams fascinate me. Although I am never sure what might actually trigger me to tumble into a dream, I am capable of closing my eyes and stringing together stories and tales, sometimes of so precise detail, I can almost feel, smell and taste them.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjytfMZlOMSAisl7zAYNVhxVgMjHEfGD7jWIp_ctrtp1dsMD_mrGDBuEKLaXrp8mUZgEq_5evweNx-OiAo5IDI0-2eZ6ajX0NG1xFpSs9jYp1POO74qewXyG3Gs6Hhue-55mhcPSQ\/s1600-h\/ApricotFranfipaneTart_Ingredients_00.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Apricot and Pistachio Frangipane Tart (0045) by Meeta K. Wolff\" border=\"0\" alt=\"Apricot and Pistachio Frangipane Tart (0045) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOpJ5Fhlj9Lfr2Siuxkb3OqaNrKRQrzQHi2RziPm_yKMJ6V6Eq_7-vlpwWqDX1UKpIfgJ4_wT7D5SHH3k3VtTkyTV9VPcrdodQLMpISFeedi_I5nKP_wGbpxh4WxXaosejRkGeog\/?imgmax=800\" width=\"508\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EMy dad told me to keep a notebook close at hand to record what my vivid imagination churns out. “Maybe there is a book there, somewhere!” he would often remark. From a man who took 3 years off to write and publish a novel, I decided to do as I was told. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg8nJhmXR-2URChuGTIKYo0WpiWJFnPkmeVYRAQU4Dsu2FvnpSQ_NS4MulgCr1Oz-I28_NzsciQnCWQUp1Xuy4XBsitSZU1XehcSw5Y_eStPaUfcElkwJ_8D_eNaHzKI2Znfr7mVQ\/s1600-h\/ApricotFranfipaneTar_0057WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Apricot and Pistachio Frangipane Tart (0057) by Meeta K. Wolff\" border=\"0\" alt=\"Apricot and Pistachio Frangipane Tart (0057) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhgzu_AXsTfeJC_ufbxksgRGvzUJ7Dr7NnyWqhU-oq3KEDZ4VenQBv1iC5bmF36KMafL_woyIiLqZzl2Cf87DVLIhhvNY98RbdCcbC17EdPouWWOcgj25iRoIHxYaIADaqjFLX4tw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIf the contents of my dreams will ever produce a book, I do not know, for now they are very entertaining stories for my friends and more importantly for my girlfriends, with whom I spend a lot of time dissecting and analyzing my dreamy dreams and stories. The ideas, these dreams supply me with, inspire me, and to some extent give me the chutzpah needed to take an unconventional route. I tend to over-think every little thing you see.\u003C\/p\u003E\u003Cp\u003ESo it is my dreams that make my ideas come alive … \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWNi1hulOSU-XoLLpg7jbx1ezbfwJOQGXnaN8Xn0Sm44Izp6OTu5eDNVRpW6v_jfjxwNG4bH_jZ-KWzt_C-qItk3utApxZaajdzgc8v1oJYwsUllySenVmc8j-SXwGhGRGOCtJLQ\/s1600-h\/Apricots2011_0045WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Apricots 2011 (0045) by Meeta K. Wolff\" border=\"0\" alt=\"Apricots 2011 (0045) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhMAwCE1PnXBFqnuOLsnyirdbL3mGzSW7s6MQL2iRHnXHGcV13Qc8UtI2HFLNcMBpKdX36GXubuKun5WNjvPKZNeuG7smbnN4RJ7U5VOROa2N1U9HZjd0Be1oFk_bg_SOPKzwvDCQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhat are you dreaming of now?\u003C\/p\u003E\u003Cp\u003ERight now I am dreaming of beautiful azure blue oceans, warm beaches and a lot of good food. On Friday I will be flying off to make these dreams come true. We’re off to Malta for a few weeks, where we’ve rented a brilliant farmhouse on Gozo and plan to discover the sights and sounds of this culturally rich and colorful country. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhDrkaIXuhOqMmbbZFUqD_B-1lCdkAvkdRiEI4hC_k9t4bJoyH-VT17xFXqXVu7nkDclxp1EpO3ykyzMT6X6PyJ12ewrXcpAVT2NAgY6sFfSkE5dTOi-zR0NxsDWgOa3Cbt70BjcQ\/s1600-h\/ApricotFranfipaneTar_0050WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Apricot and Pistachio Frangipane Tart (0050) by Meeta K. Wolff\" border=\"0\" alt=\"Apricot and Pistachio Frangipane Tart (0050) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVx4feihYfsx_cZQ6Scxj0XLQqiuKL74IhK-xE9OvD-yk28KAkX4LdscYVAAUCA9tzxuxmhQSIPOvhMWBunfrTd4duUw_G7dhlD_1RFS6uD3ox0tfyZQW3UMv7xWQ3pSaRug4WQA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThere might not be much activity around here during this time, but I made this incredible delicious tart for some sweet moments while you browse through the blog. \u003C\/p\u003E\u003Cp\u003EA buttery flakey crust encases a nutty and elegant pistachio frangipane in which juicy apricots nestle themselves, imparting their sweet summer flavors throughout the tart.\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Apricot and Pistachio Frangipane Tart\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/apricot-and-pistachio-frangipane-tart\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Apricot and Pistachio Frangipane Tart by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/5954854207\/\"\u003E\u003Cimg class=\"photo\" alt=\" Apricot and Pistachio Frangipane Tart by Meeta K. Wolff \" src=\"http:\/\/farm7.static.flickr.com\/6004\/5954854207_b36f4b54eb.jpg\" width=\"75\" height=\"75\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hours 30 minutes\u003Cspan class=\"value-title\" title=\"PT1H30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E       \u003Cbr \/\u003E\n\u003Cem\u003EFor the crust\u003C\/em\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E190g all-purpose flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E70g butter, at room temperature \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 egg yolks \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Epinch of salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2-4 tablespoons cold water (depending on how dry the dough is) \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cem\u003EFor the pistachio frangipane\u003C\/em\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E115g butter, at room temperature \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E95g muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g pistachios, ground \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E60 ml heavy cream \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cul\u003E\u003Cli class=\"ingredient\"\u003E6-8 apricots, sliced \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Ea few mint leaves \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003E\u003Cem\u003EPrepare the crust:\u003C\/em\u003E Using an electric mixer, whip the butter on medium speed until it is light and fluffy. Add the egg yolk, one at a time and making sure to incorporate each one well before adding the next one.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the salt and the flour and mix quickly. If the dough feels dry then add the water, a tablespoon at a time until it comes together.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETransfer the dough to a floured work surface and bring it together into a smooth ball. Flatten the ball into a disk, wrap in some plastic wrap and refrigerate for 30 minutes to an hour.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPreheat oven to 180 degrees C.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERemove dough from refrigerator and roll out on a lightly floured surface to fit your preferred tart form. Lightly butter the tart form and transfer the dough into the form, patching up any tears in the dough with your fingertips. Line the dough with some baking paper, fill with dry beans or pie weights and bake for approx. 10-15 minutes. Remove from oven, leaving the oven at 180 degrees C.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E\u003Cem\u003ETo make the pistachio frangipane\u003C\/em\u003E Whisk eggs, butter, sugar and ground pistachios in a large bowl until smooth.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour in the cream and with a silicon or rubber spatula gently stir it into the mixture without emulsifying the liquid. Refrigerate the frangipane mixture for 30 minutes.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ENeatly arrange the apricot slices on the tart crust and pour the frangipane mixture over them. Bake for 25-30 minutes.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EScatter a few mint leaves on the top and serve with Chantilly cream. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiT7hPxX6Ov_T2F98hhr8kWaZApayKl95nDQGdX3md-WFfQQJH2Z_ecvizTjlTFwo4oMSr9VPXBYf4JxTH7bTIf6vWvPSbKv7c-zqL0DfHzgNfl7B31_G5DnKzrVlUkNGuLypry8A\/s1600-h\/ApricotFranfipaneTar_0059WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Apricot and Pistachio Frangipane Tart (0059) by Meeta K. Wolff\" border=\"0\" alt=\"Apricot and Pistachio Frangipane Tart (0059) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6VYdOoPhmDGOo8YhXUBLu2gZYJ94UZ64-hVmZgnSk8h6HApXMcS1sKB2Oc6mk3h0zFr9E6PE_EzQLXB4RQbf8aBGnjA3uwjBcdI0NbdzqsSwilx_lOd3otkdejXc3r2KRJEVR3w\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EMy affinity for tarts, stone fruit and nuts reaches its peak in this recipe. Apricots baked in a nutty, creamy frangipane and the crunch of a crumbly pastry can’t be beaten. Enough to send me into a whirlwind of dreams …\u003C\/p\u003E\u003Cp\u003E… a beach, a golden sun setting in the horizon, a picnic basket, a blanket.\u003C\/p\u003E\u003Cp\u003E… an old oak tree, a hammock, rays of afternoon sunlight, echoes of giggles.\u003C\/p\u003E\u003Cp\u003E… a concert, stolen glances, two strangers, butterflies dancing in tummies. \u003C\/p\u003E\u003Cp\u003EHow do you dream?\u003C\/p\u003E\u003Cp\u003EI hope you all have a great summer and I’ll see you all in August. Maybe I’ll log on here to share a few impressions of magnificent Malta, but maybe I’ll be just taking some well deserved time out. \u003C\/p\u003E\u003Cp\u003EThanks to my gorgeous friend Nanette of \u003Ca href=\"http:\/\/www.gourmetworrier.com\/\"\u003EGourmet Worrier\u003C\/a\u003E for all her help in planning this trip with me. Nan, I’ll be eating, living and dreaming this for you babes – wish you could have joined me. \u003C\/p\u003E\u003Cp\u003EDon’t forget that\u003Cem\u003E \u003C\/em\u003ESukaina of \u003Ca href=\"http:\/\/sipsandspoonfuls.com\/2011\/07\/monthly-mingle-for-july-and-scenes-of.html\"\u003ESips and Spoonfuls\u003C\/a\u003E is hosting the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E this month. The theme is stone fruit and you have until \u003Cstrong\u003E31 July\u003C\/strong\u003E to get your entries in!\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore stone fruit ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmdcbXNXjScfRWQFcd9PcONyG0srEYAJhZ5Iedc5cfY3LMt3eXXd8_r3NxwEcMTOzkliAz2Rk62CgZawGW3k0Dxjsus3cLLGUyE7D0LZg3b_kPTh4cPe6CTe3oeYI8TwvJ3_PvsA\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHh1O6IJiWuG-5dDK4zJt_i86HXtFSklDiL_PpmbFBalLwsyV5yUhJ19Q2tTvhQUGAT-wZ-UELrj6M2Lau7xTHPzKmhDEDx3s6fVYplYRcnxkk71cd4UcP3wCHqa165srtNAtwlQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhkY0-GFLEE6JdJ2lg_gEj1y6rF8x5bGRuhnombwArEA5665nEAYSoHOlLNKCfIHeYOrCYqKOg784u64QGOhHvuigiOxz4g-hE-mhV2XXqJIYlqKQE9MKM5Q0XPN2IvSi_cap1-bA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/06\/baked-vanilla-infused-peach-risotto.html\"\u003EBaked Vanilla Infused Peach Risotto\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/honeyed-ginger-plum-crumble.html\" target=\"_blank\"\u003EHoneyed Ginger Plum Crumble\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/matcha-cherry-swirl-ice-cream-guest.html\"\u003EMatcha Cherry Swirl Ice Cream\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5771852820787273681\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/07\/apricot-and-pistachio-frangipane-tart.html#comment-form","title":"51 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5771852820787273681"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5771852820787273681"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/07\/apricot-and-pistachio-frangipane-tart.html","title":"Apricot and Pistachio Frangipane Tart"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggKzJ-C-AuExVsqC9Hfe3XIea2XQY_3agEdzmbST1DTHrwJOOiHBq7QqLd2uLLCbNBi5x3R-BwM6-bU6DetSl4T8ug-hr1-4ArwuJNsdyL-cxLtcOarWV1pIysiECAHG3zLxtTCw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"51"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3470633067948296344"},"published":{"$t":"2011-07-06T09:02:00.014+02:00"},"updated":{"$t":"2011-07-06T10:05:06.857+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ice cream"}],"title":{"type":"text","$t":"Peach and Lavender Sorbet"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi1skM5_KgGPW_F3XFMlB58tc_z04mtxTIHFDTudjxw_hvV8r18VoMfiR-k6WP7-V_W8Mv-XUIrIHe48gT2__soFO3B3FgMwAPVlT5C5sUfNgIux-wQkdg7ANH4h1J1pe4eDqbZ5w\/s1600-h\/PeachLavendarSorbet_0002WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Peach and Lavender Sorbet (0002) by Meeta K. Wolff\" border=\"0\" alt=\"Peach and Lavender Sorbet (0002) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4_EWMZ9aBpFmh3tFt79WRSvVAF0jcSAwmyaT_oXB_h0-qEL5jLBOP0FKLwuMIFaGSNakF60a66uXGm_TBZbi-Ada6jr9erYSYl-h6H2Ub1rnLIkqScZLLwaQ4pDi01x8OEEEshQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003ESeemingly non-stop July. Long, endless, lazy days and it seems like everything has slowed down. The wheels appear to turn a lot slower than they do during the rest of the year. School’s out and there’s a more relaxed attitude to the daily routine. My mind, wandering to far away golden beaches and azure blue seas, gets excited at thoughts of a vacation just around the corner. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIn stark contrast the local farmers market is alive and bustling with energetic activity in July. Fruit and vegetables in all their bright kaleidoscopic colors, tempt shoppers to overload their baskets. Heavy with tender scenting peas, courgettes, cherries, fennel, artichokes, strawberries, July is bursting with rich, sweet ripeness when it comes to fresh produce. Weaving past the stalls selling bread, cheese, sweets, nuts and so much more, the various aromas intermingling are heady and enticing.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDLn7glemRENoBxZMO-Au8t5aIpJdcXXw8_aSuo_alYYFJBZ-EtOEa9X3pVKlJRxj2-1GKSQoeemfT3Yga3xBVSZ5_ZjLLYf-R6OVNJQYXljqcoeCpZSvw-xEglA3_TE206ERIJA\/s1600-h\/PeachLavendarSorbet_0011WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Peach and Lavender Sorbet (0011) by Meeta K. Wolff\" border=\"0\" alt=\"Peach and Lavender Sorbet (0011) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5KrXS0GCY3MpGkr2kjtGH5077p8sK5eE5vg4lLEwXkNgGQC2goygoztkC_2SmUdLYYmQ42sJXwkaB2iIGI43jARuUtgUAlUe8T1Mt_w3ovym9MNo6rMGd1f6ab9AWfTSy1TqOIg\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EEach vendor cajoles with promises of “the sweetest raspberries” or “the finest aubergines”, armed with pocket knives they cut into the produce and offer a sampling, they know it will be hard to disagree with them. \u003C\/p\u003E\u003Cp\u003EToday I make my way briskly to the stall in the middle of the square, where I saw sweet, fragrant, yellow-fleshed peaches last week. They were sweeter and juicier with a subtle yet sublime taste, a little of apricots and a little of nectarines. We only bought about a pound last week and before we reached the car we had eaten most of them, our fingers sticky from the juice. This week I planned to buy more. There are many ideas, coating themselves in my head like a sugary layer and as I envisage each creation I encounter yet another new idea. It is dizzying.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJQEzpdxKRHgDhdShNUrojsltfrE2CxufmU6twEFZt_2HoR-vsFM7Vgp36ad8u21b0EAPNIsuVQmQeFsnXLaMS5Rxb6O4_OFsOlPbErYvW5EeTf8kccshluUSelQNZ-RQBvFDB6A\/s1600-h\/PeachLavendarSorbet_0006WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Peach and Lavendar Sorbet (0006) by Meeta K. Wolff\" border=\"0\" alt=\"Peach and Lavendar Sorbet (0006) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjYBqlIs-RUI0RVFVwE6maA79pCbxcGzUG9jSLWiO8t9e18xom5CJExX_8wIKP7QCgkLpgE5pakZzDrA7Rs_krqOcyrij07VSflH25hWHNLnubEaEnYQXMAWIbb_d73jqRX75E-ag\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003ETo be on the safe side I buy two brown bags filled to bursting and another brimming full of aromatic apricots (but those are for another post). I stash the bags carefully in my basket and hurriedly make my way back to the car. It is a hot day and perfect for a refreshing and icy dessert.\u0026#160; \u003C\/p\u003E\u003Cp\u003ESitting out on the terrace, I watch the bees buzz around my potted lavender, busily collecting the sweet nectar. I smile, savoring a spoonful of my sorbet, thinking how grand the lazy non-stop July days are.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgL99cYtXRxTSz5DNkEnPFJ5T3Etbr2tHoIb9mNdHY5YVl9u6ou1cT2zNjzgf5ouKs1S-dVmj7vbvRgEO1_p6aEeH8YP2gBaMkHzoCoYglxgIFw8IB7Ahb4mp66gLzpGIjEA7y4JA\/s1600-h\/PeachLavendarSorbet_0003WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Peach and Lavendar Sorbet (0003) by Meeta K. Wolff\" border=\"0\" alt=\"Peach and Lavendar Sorbet (0003) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEink1X3Xmj6Ytz4lla6qgJY6F6-VeiyBvijtAqNVAWommuzd8hSq9BdG6eB8F9kpCPjdWVSBluzLtgWel2dai8bRdBN4FKfnSa4LhVSkDhryHx6wBrJOrHsJRoy9gomnQdCSoezNw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Peach and Lavender Sorbet\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/peach-and-lavender-sorbet\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Peach Lavendar Sorbet by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/5902317244\/\"\u003E\u003Cimg class=\"photo\" alt=\" Peach Lavendar Sorbet by Meeta K. Wolff\" src=\"http:\/\/farm7.static.flickr.com\/6054\/5902317244_19842b0b73_s.jpg\" width=\"75\" height=\"75\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hours 30 minutes \u003Cspan class=\"value-title\" title=\"PT1H30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E(+ freezing time)\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E150 g sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 teaspoons edible dried lavender \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons lemon juice \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E700 g ripe peaches \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a saucepan bring sugar, lavender, lemon juice with 150g water to a boil, then reduce to a simmer and cook for approx 10 minutes. Allow to cool.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EWith a paring knife slit a cross into the round side of each peach. Blanch the peaches in boiling water, then place in ice water to cool. The skin should be easy to peel off, slice into wedges. Place the peach slices in the lavender syrup and allow to infuse for 30 minutes.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EWith a hand held immersion blender, finely puree the fruit and syrup. If you prefer, you can strain the syrup through a fine mesh strainer to remove the lavender before pureeing the fruit.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EPour the fruit puree into an ice cream machine and process the sorbet according to the manufacturer's instructions. Transfer into containers and freeze for a further 2 hours.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjU9CSCmgSqx2HjobfSyIV-WUIZUjQ2gAgGtH3lRu9f5FUu6hShokwWfv0dlk6m-d91qRB7onCx1ETgwW-8NoytNmnks2UfHHUMbo_pb7B5FTseTC5UZmSYEY6tP0J5c37JQXKCkA\/s1600-h\/PeachLavendarSorbet_00062WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Peach aand Lavendar Sorbet (0006) by Meeta K. Wolff\" border=\"0\" alt=\"Peach aand Lavendar Sorbet (0006) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicRJ7EbqaONhrf3ajsn4asS7oftucddP7Y3gHnQ_Xz4Nrc89GFx1QKKM2jEjkHc5egShIV2DYyowdYeLMMcPwOHFeN97cRhEjsypUf8A4Teb5DwrhyphenhyphenljsVNA0B25WMI2Pzv0D_0g\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EStone fruit are my big weakness and I can literally eat cherries, apricots or peaches by the bucket. Often just pure or with a subtle vanilla flavored \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E or custard. However, we absolutely love to indulge in aromatic and flavorful dishes. This sorbet uses fresh, ripe peaches and a subtle hint of lavender giving a big taste of summer. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003E\u003Cstrong\u003EMonthly Mingle\u003C\/strong\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe plethora of stone fruit available currently makes for fantastic creations, savory salsa, sauces or salads or sweet pies, cakes or ice creams. Let the imagination run wild. \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0RLGSJ_Qfmr0tGjXv9CEFomSoeCYKQX60ev_SB0ag2kHTRGQcz-gJhRor8WmBns2vR81HL5r2B7N1rB2BsFAfF6_xyf8UXpj4jW4bUY7dwybp0r6MHubj0spog9TBoZlkleFIAg\/s1600-h\/MMBadge-StoneFruit-07-2011%25255B6%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 25px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"MMBadge-StoneFruit-07-2011\" border=\"0\" alt=\"MMBadge-StoneFruit-07-2011\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBBWoBGYdHgtWFaO15zOeNrv-Edi89HpXzsANHkpcTA5cYnMJSBrye10B1oyoNJRRsFtNe9OdQEZnatd_0kbUdZMfPcLgeKKlWXTUj8JO1tZ-pItntrDBC2gkXtHacFuSBVSU_vA\/?imgmax=800\" width=\"250\" height=\"250\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThat is what we want you to do this month. It’s all about stone fruit this month as my hostess Sukania from Sips and Spoonfuls hosts the latest \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E. We chose \u003Ca href=\"http:\/\/sipsandspoonfuls.com\/2011\/07\/monthly-mingle-for-july-and-scenes-of.html\" target=\"_blank\"\u003E\u003Cem\u003EStone Fruit\u003C\/em\u003E\u003C\/a\u003E to allow you to take full advantage of July’s bounty. If you are living in the Southern Hemisphere stone fruit preserves or frozen fruit will work perfectly too. \u003C\/p\u003E\u003Cp\u003EThe deadline is \u003Cstrong\u003EJuly 31st\u003C\/strong\u003E, so you have plenty of time to prepare your dish. We look forward to seeing you at the roundup. \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWishing you all a fantastic rest of the week and a great weekend. Enjoy your lazy seemingly non-stop July! \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these stone fruit ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"408\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"124\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SKnczfNScGI\/AAAAAAAAC1w\/LjuYI3aVP-w\/Peach Goats Cheese Tart 01 framed[2].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"142\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhT2Afr8TfdPjfUl8DUjewQjseZ3lOJgqbQx8IXOqj7iwDIpidFs2aYfm0FIpIXTi3YJBecWAwf4_8yCd1ZFV0AJNpW4yfK1HbrCQtSPt96H2G_1miZ1WSGwDE7huaJ_jJVP_qEZw\/?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"132\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2lqOQD_qUuBYo7z7dXEv1VNAe3vIea76Ook4bFybyANlje8LEhHyCTEK7Fj9wubsB6FGUAbPy6dc5EA_3MwW5tOqkxo-RVp1vs970kjTFe5OEVsQWKTfrZL1vUQbpmltCD23mDg\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"124\" align=\"center\"\u003E         \u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/minty-peach-cardamom-goat-cheese-tart.html\"\u003EPeach and Cardamom Goat Cheese Tart\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"142\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/06\/fruit-and-chocolate-chocolate-raspberry.html\" target=\"_blank\"\u003EChocolate Raspberry and Peach Brownies\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"132\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/celebrations-apricot-saffron-cake.html\"\u003EApricot Saffron Cake\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3470633067948296344\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/07\/peach-and-lavender-sorbet.html#comment-form","title":"38 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3470633067948296344"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3470633067948296344"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/07\/peach-and-lavender-sorbet.html","title":"Peach and Lavender Sorbet"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4_EWMZ9aBpFmh3tFt79WRSvVAF0jcSAwmyaT_oXB_h0-qEL5jLBOP0FKLwuMIFaGSNakF60a66uXGm_TBZbi-Ada6jr9erYSYl-h6H2Ub1rnLIkqScZLLwaQ4pDi01x8OEEEshQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"38"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6656327418968725174"},"published":{"$t":"2011-06-29T07:17:00.002+02:00"},"updated":{"$t":"2011-06-30T11:51:01.712+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Monthly Mingle"}],"title":{"type":"text","$t":"Sticky Toffee Apple Cake"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjY65vCA0GCR9Ze4FupLynjNKzqnNRe5rztsRd3YoprKFSVBarTx_fXSJjtLdkhVNb2pyytJPMfPA85df22Q68jZg7dNoJfe6B5chBZldQet_LwIputjOQ4hOHZ1gC7_jejhuU64g\/s1600-h\/ToffeeAppleCake_0058-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Sticky Toffee Apple Cake (0058) by Meeta K. Wolff\" border=\"0\" alt=\"Sticky Toffee Apple Cake (0058) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjcSbYViQRPBkZFieTnVQfT4H4-Bw-bNpj7XyGfkyKl7Gq856fBqogp3sxr2eiJsKN_Rgp5wrVfCT-W3NmsQ0SmG7SNr95NF_EOyiBUBI3tS9-XgygTuX6DEjLYbdLc_Qfv8F6eQg\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EWeekends and it’s time to let go a little. My weekdays are lost in a whirlwind of rushing between to dos, chores and tasks. Although I take the time to visit my “\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/06\/minty-peach-and-watermelon-salad-with.html\"\u003Eislands\u003C\/a\u003E” throughout the day, I realize it’s hard to really relax the mind entirely. I am constantly checking and re-checking making sure I am on top of my list. I could not imagine it any other way, really. It’s me, it’s what makes me tick. The surplus energy I have drives me through the day. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWhile Tom’s latest project takes him away to Stockholm during the week, it is the complete responsibility of an 8-year old that keeps me on my toes and sometimes more tense than I actually am. Somehow being able to share the responsibility eases the burden and not always having to be the one who sets the rules and have endless discussions about the whys and hows of those rules just makes things more relaxed. \u003C\/p\u003E\u003Cp\u003EWeekends allow me the mental break. \u003C\/p\u003E\u003Cp\u003EI get to sleep in and come down to a perfectly laid breakfast table and as the three of us catch up with each other, I can feel my shoulders begin to relax. For the next few days I can take a break from playing the responsible one, become the carefree one again. I do not have to be specific about enforcing the rules and allow daddy to take over the exhausting discussions.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Sticky Toffee Apple Cake (0050) by Meeta K. Wolff\" border=\"0\" alt=\"Sticky Toffee Apple Cake (0050) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpT-V5wbQHD5y1GT0mDaBIoWCFihyphenhyphenR2P9ywBIjp1sHYreGnZuFeC_Uz-ew2dcc4Tk12uATrl0i0KUN6PllNqyT8RJMoti5jlpJB7QSFGmgWUrnbu0em6B96jtNM2cz69OGjO4HZQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/p\u003E\u003Cp\u003EAs Soeren matures it is exciting and often satisfying, albeit a little exhausting,  to accompany him through his phases. He’s in one now. Physically I notice the metamorphosis from a child to a young boy. He’s becoming more muscular, taller and the features on his face more structured. Mentally he is transforming from a little boy into a not so little boy. There is more sensibility even though he lacks concentration at times, there is more patience and a new ambition in his actions and there is that outstanding dry sense of humor that I have not come across in his peers. And the typical Virgo – he can discuss and debate incessantly with an innocent charm. \u003C\/p\u003E\u003Cp\u003EOne of his passions his playing the electric guitar and while we have gone through many phases with it, he has never lost the interest or the will to keep at it. He seems to know exactly where he wants to go with music, expressing very clearly that he would like to be able to write lyrics and compose his own songs one day. This crystal clear train of thought often gives me the goose bumps. Earlier this year he had his first solo spot at a school event. Last weekend, however probably gave him a real taste of a rock star life. \u003C\/p\u003E\u003Cp\u003EHis guitar teacher, who herself sings and plays in a rock band and whose husband does sound checks for big rock concerts all over Europe, organized a fantastic event last Sunday at the local Irish pub. Sixteen acts playing songs from famous groups like Green Day, ACDC, The Cranberries, Joan Jett and of course there was a-ha too. No prizes for guessing who played that. It was my special a-ha moment and for one afternoon I was roadie, groupie and screaming fan all in one. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCUPwVQ-RLHVMRUxP0QDz9Bzl88fe5lHr8GTS0ufmQvfRuWFWBDUcGXpEYvCUHJMhSHxo0nGJJmexLuuvmJEAwZ-ZxbAqsExes3ZJIno4mFLOwNbMP7tvT3i6PssQNKEv1UePZVA\/s1600-h\/SoerenIrishPub_0080-WM%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Soeren IrishPub (0080) by Meeta K. Wolff\" border=\"0\" alt=\"Soeren IrishPub (0080) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9dLq-EJCyac9sstLZTazWVVvgbcrFesRvKb6d2TTqPKZ6J49iLK5qN7p5bzaKfm9Zr0jdxhHqADSMOvg8uIR5X8QX_u9i9GbiJa94ivl2_Nu4oWsKbX0A7xtNxQlCWP6WULY8VQ\/?imgmax=800\" width=\"500\" height=\"904\" \/\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjsyfvul_nX2_jClmssAj2Gc9HX165QKsaBINKUX1qkhWKHfNCDwlNpHtJJQ_HDucXqMqCnKyI0hnCCpyqWIUDMXpAQ1e1VRApSd3SjrGaiCHLlkY7aWlF5V8eiKi_qb6YrnaGfow\/s1600-h\/SoerenIrishPub_0074-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Soeren Irish Pub (0074) by Meeta K. Wolff\" border=\"0\" alt=\"Soeren Irish Pub (0074) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7JnSFPbF7WjSle79hxus0wyLvc_gvyrWxEUf7xTXKYD8CkGjQMg-hrYybtp09b-MgrlXekWPd-KHHmLVs7fKTX_D7TTYw4JJzbePS1u2vZOZBHnKOQCzpV37mi7DNKLi_Rz_U9Q\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EFor those who do not know him would be amazed at the coolness and tranquility he emits. One would think he is on stage every weekend. The reality however is that there are butterflies, the size of dinosaurs, doing somersaults in his stomach. And as he removes the guitar, his eyes search the crowd and when he sees me he smiles, intoxicated by the cheers and applause. He whispers:\u003C\/p\u003E\u003Cp\u003E“I have the sweatiest feet and hands ever, mum!”\u003C\/p\u003E\u003Cp\u003EFrom a big rock star to my big boy again! And me? From groupie back to mum!\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJ9tpIEpEVo1qDNaJILaseM3yBwJIMagyDCehilr37BFU2naH022HbM6WaxJG4a7RlkNxLxkEaTvgRVKCP-ZGqt8D31To2W0cugHTY8QHsnId2rL7kSUsqtJcOIsip8RwD_DKJBA\/s1600-h\/ToffeeAppleCake_0054-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Sticky Toffee Apple Cake (0054) by Meeta K. Wolff\" border=\"0\" alt=\"Sticky Toffee Apple Cake (0054) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjNcvYJoSTNtYuLY1Be0CD44nxU5kLxQKSnGiYu5Tv6DXuAy1GF3y5svzPT3ZPGy1wrPv7KMTKZ7zTL3_XLowqDGtLB4NrGo3anTlaojfN6BVL_uINW6-o6N_Y5SwoVL5qkuiPZhg\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAnd we enjoy the rest of the weekend together before the week has us in its grip again. Gathering around the television with a special treat of a rustic cake made with simple ingredients, we watch the performance again.\u003C\/p\u003E\u003Cp\u003EThe cake is the perfect “easy baking” kind of cake for the weekend. Apples, vanilla, almonds, and toffee flavor the cake making it irresistible. The toffee syrup has a splash of Bailey’s Irish cream giving it a unique note. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidi3fah_3AKnb0uQAl2bBKQAWRmUk00yCTj4R15MA92qXe11QDEng2ZozQiPnNxorgymudPXWjJ-JM_RDzZQxwHs6e_Aa4LiiKmJ8nh8aIijsixsgOzhINRp6vnf7sadnHfskyfg\/s1600-h\/ToffeeAppleCake_0049-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Sticky Toffee Apple Cake (0049) by Meeta K. Wolff\" border=\"0\" alt=\"Sticky Toffee Apple Cake (0049) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhUHT72_Ebiq_jhxIurWxEVHZ2eZ8ArF2yqHqwjitglJtBOBeBrikj7sQKEh-6BT_i1AS3EKiOZoEjVG_A57SmGf0glIPwoFfcrhdy2eriJjA2iHD6vDdO2mmS4JFRtgqbGObWQWA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Sticky Toffee Apple Cake\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/sticky-toffee-apple-cake\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Sticky Toffee Apple Cake by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/5877755147\/\"\u003E\u003Cimg class=\"photo\" alt=\" Toffee Apple Cake by Meeta K. Wolff\" src=\"http:\/\/farm6.static.flickr.com\/5150\/5877755147_811e9444a2_s.jpg\" width=\"75\" height=\"75\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E1 hour 30 minutes \u003Cspan class=\"value-title\" title=\"PT1H30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E2 hours 15 minutes\u003Cspan class=\"value-title\" title=\"PT2H15M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Cem\u003E\u003Cu\u003EFor the apple cake\u003C\/u\u003E\u003C\/em\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E50 g ground almonds \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 ½ tsp baking powder \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100, butter, softened \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E10g vanilla sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3-4 tablespoons milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 apples, quartered and cut in slices \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150g flour, sieved \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g almonds, sliced \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Cem\u003E\u003Cu\u003EFor the toffee syrup\u003C\/u\u003E\u003C\/em\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E50g sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150ml heavy cream \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E6 tablespoons Bailey’s Irish Cream \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat oven to 200 degrees C. Line a baking form (20 x 14 cm) with baking paper.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EMix together flour, ground nuts, baking powder and salt in a bowl. In a separate bowl whisk butter and 100g sugar together until thick and creamy – approx. 10 minutes.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EAdd the eggs one at a time, whisking well to make sure they are incorporated well into the batter. Blend the flour mixture and the milk and whisk until smooth.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003ESpread the cake batter into the batter and smooth the top. Arrange the apple slices on the cake and gently press into the batter. Sprinkle with vanilla sugar and the sliced almonds.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EBake in the oven for about 35 minutes Take out of the oven and allow to cool slightly.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EIn the meantime make the toffee syrup by melting sugar in a saucepan until light brown in color. Add the heavy cream and the Bailey’s cream. Cook on gentle heat until reduced, thick and syrupy.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003ERemove cake from the form and drizzle 1\/3 of the toffee syrup over the cake. Cut into pieces and serve with whipped cream and the remaining toffee syrup. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cstrong\u003ENotes\u003C\/strong\u003E: The cake tastes incredible still slightly warm with the drizzled syrup.     \u003Cp\u003E\u003C\/p\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5Nq9c5JPu0jAGzVWjlQdJmh1bMD6XankP0WIf94mOlQKJr-y81VdPbXeh6skmN6jVkzeeIg3hKKayG1ssf3fJLq7SgiVUu065olGXiXBmKZkPKo-Ruj-PJ247GwByODMVaWUQVw\/s1600-h\/ToffeeAppleCake_0056-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Sticky Toffee Apple Cake (0056) by Meeta K. Wolff\" border=\"0\" alt=\"Sticky Toffee Apple Cake (0056) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTgTMoRn-6nwatTbrQCaItt8Hvwn4_zQhiLfwoRaihyqfrGKfgNT9VmK2gdAmP3L8SQs52XittyFeFkytdl4xJy_YX4u3_9wUqDB2LIaXPWbZiMVgCjyhXAW8EZd6yKZ8uAMArOA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThe cake is somewhere between grandma’s baking and gourmet food, the flavors reminiscent of a rustic apple cake but with a characteristic of a luxury dessert. I call it a lazy weekend baking cake, because it really is so easy to put together. You can make the same cake using peaches, apricots and pears too, each time creating a new flavor palette. \u003C\/p\u003E\u003Cp\u003EA slice of this sticky toffee apple cake is going all the way to Cape Town to the lovely Nina, who is my lovely hostess for the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E this month. She chose \u003Ca href=\"http:\/\/www.my-easy-cooking.com\/2011\/06\/have-apple-affection-for-our-monthly.html\" target=\"_blank\"\u003EApple Affection\u003C\/a\u003E as her theme. Hope to see many of you at the party at the end of the month. \u003C\/p\u003E\u003Cp\u003EHere’s to great weekends everyone, especially to my American readers celebrating Independence day. Enjoy the long weekend filled with fireworks and parades. To the rest of you may it be filled with sunny warm summer days, lots of laughter and loving family and friends!\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore cake from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"412\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"120\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SO5h1PQTMZI\/AAAAAAAADLE\/M0_UVp80yE8\/PlumFigCake03framed2.jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"146\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjPKZ9RyqJ9ViNo2-JJfHO8Wavm_jdKx6AnLA2K_IPgQhUGrPD1IlgN9S9BoeiE5_SmbVBEOkYcgLap8jLxOaFx6sjcxB92LKkEN5rGiNSuUZQv6nxeNRTlPFEl0xNl1Nsl50C4DQ\/ framed[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_KGOgHXHALQdD2DbBl2MY1tNVpmgLPrqomA0Lr1IYU39Tx4pYdrWqElAt2sAFeWEvPX8UC1ciK97Uke0Cs2VFPYYsdPrXUltaRxlcvWlmC2Sz-gFL0I1-KtLxHn1boAiPIAcIew\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"120\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/fig-plum-sheet-cake.html\"\u003EFig Plum Sheet Cake\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"146\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/11\/dimpled-mirabelle-plum-foccacia-with.html\"\u003EDimpled Mirabelle Plum Foccacia with Lemon Poppy Seed Butter\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/daring-bakers-creamy-dulce-de-leche.html\"\u003EDulce De Leche Cheesecake\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6656327418968725174\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/06\/sticky-toffee-apple-cake.html#comment-form","title":"41 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6656327418968725174"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6656327418968725174"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/06\/sticky-toffee-apple-cake.html","title":"Sticky Toffee Apple Cake"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjcSbYViQRPBkZFieTnVQfT4H4-Bw-bNpj7XyGfkyKl7Gq856fBqogp3sxr2eiJsKN_Rgp5wrVfCT-W3NmsQ0SmG7SNr95NF_EOyiBUBI3tS9-XgygTuX6DEjLYbdLc_Qfv8F6eQg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"41"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3267215460112843626"},"published":{"$t":"2011-04-06T10:00:00.001+02:00"},"updated":{"$t":"2011-04-06T10:20:53.291+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"}],"title":{"type":"text","$t":"Cinnamon Kissed Apple Goji Berry Strudel"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZGh5sFk2-TOhsaVX1rPliuJl8CY7tf5fvQkJrBfozUJ0HbUihtOqrANIJX3ZVuVNkBZoSSc6p-6t5DqgTryrk3jfFbeQUeKarl16dm2NED6-UN-b7B4x1-QXpXjZ4iWI-IHnsfw\/s1600-h\/AppleGojiBerryHazlnutStrudel_0012-WM%5B5%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Cinnamon Kissed Apple and Goji Berry Strudel 0012 by Meeta K. Wolff\" border=\"0\" alt=\"Cinnamon Kissed Apple and Goji Berry Strudel 0012 by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdGvIUoCtBK51V8aiPXBe1Q3Xis_J9ePwVW35gBEXC_pscj-rEJuLN8gZWgwkUNibUHcb5V8ywabvTxokUSN_P7Scan-Eb0nLoGOGJ_Z34DfJSmtg1jZ4KXbsYFoReIFI55e0Aww\/?imgmax=800\" width=\"510\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhen I moved to Europe 17 years ago, one of the first rituals I quickly adapted myself to, was the \u003Ci\u003Ecoffee-time culture\u003C\/i\u003E. While much has been written and said about the European coffee culture, to get a real taste of it and feel its unique flair one has to experience it first hand.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EEach country on the European continent has its own specific coffee-time custom and each will nourish these rituals, which often have been established over the centuries and handed down from generation to generation. \u003C\/p\u003E\u003Cp\u003ECoffee-time in Europe is tradition and a means for family and friends to socialize with each other in a relaxed atmosphere. Visitors to Europe will immediately notice, if not feel, the difference. For one, Europe boasts of some of the oldest coffeehouses, what visitors will not see a lot of here are the modern chains á la Starbucks, which dominates the American continent. Order a cup of coffee and you will be treated to a rich, aromatic brew served in a porcelain coffee cup with sugar on the side and often a glass of water. \u003C\/p\u003E\u003Cp\u003EPaper cups? How uncivilized! Coffee-on-the-go? Unheard! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVi9K-4LFkDJ0VixsdwXt-NC260CiUa6CLlHd3yyQafTjIIadJw_mCAGugvuwz-ZteBaKbDVXeRGkUN85azjgFnqo3_rLTtqY-AuizhNYXVrimkKr_D3uAUOy6-66Nhs1JzB03rA\/s1600-h\/AppleGojiBerryHazlnutStrudel_0001-Wm%5B2%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Cinnamon Kissed Apple and Goji Berry Strudel 0001 by Meeta K. Wolff\" border=\"0\" alt=\"Cinnamon Kissed Apple and Goji Berry Strudel 0001 by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjhw6qqkPxqz8FtGWDUYlgGkrTBjYFTJcmh4ueBL4v0i78qcGoozIeuOFKgG37Qahb0f8IJaa27E4bOgAdMEbtZhzEUhX0xpkuYh-bWWH4Xt-d8UQ1Or8eu4fMjHBHRiZtgm5T29Q\/?imgmax=800\" width=\"508\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWalk through the streets of any European city and one will hardly see pedestrians clutching their \u003Ci\u003Eon-the-go\u003C\/i\u003E coffees in paper cups, as it is the case in many American urban areas. Europeans enjoy the experience of socializing, to simply take a break, to unwind and to savor the simple pleasures. \u003C\/p\u003E\u003Cp\u003ECafés and coffeehouses in Europe tempt visitors with their cakes, pastries, exquisite sweet treats and light snacks. When the sun shines and the temperatures rise, tables and chairs are moved outside on the sidewalks and people flock to the cafés and coffeehouses to talk, to read or to write, to people watch or just to pass time. There is nothing \u003Ci\u003Eon-the-go\u003C\/i\u003E about this way of life! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjzCOPV6ctmPyczK2dgRjdTzj7lFZyuKV-11hmJolAobb5wuhIjXaj6W0En_KD5wfJO4yOgkM34112B9rMZ5dh6UQCunqpQDS31FaXE1yO9uSNBibIu56tc3WRNXUOiktrZyJzD7A\/s1600-h\/AppleGojiBerryHazlnutStrudel_0005-WM%5B2%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Cinnamon Kissed Apple and Goji Berry Strudel _ APPLE_ 0005 by Meeta K. Wolff\" border=\"0\" alt=\"Cinnamon Kissed Apple and Goji Berry Strudel _ APPLE_ 0005 by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghfaAIGv1LLYwWo-klKrfLjjzmRNKQl8gvvhDHz71lEtk4v0j2hmoJTMG6npBEzd_SXM8LjvQgqBRpNW9oIc8KQmD3e_kDjJDVCbpNVxH_q6nDA_Z-nxBrJsnyRtb5j_-fxfi1yg\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIt’s one of the things I quickly took to and over the years have enjoyed cultivating the coffee culture with the simple joy and pleasure it was meant for. I have travelled Europe widely, visiting sophisticated cities all over the continent from Madrid to Paris, Basel to Vienna, Oslo, Copenhagen, Amsterdam, Berlin, Florence and the one thing I always truly enjoy is having the opportunity to sit in a small, cosy café and for just a tiny moment I feel like I am a part of the local atmosphere. The diverse coffeehouse ambience in each of the cities offers me a means to get closer to the locals and for an instant allows me to engage myself in their lives. Whether it is a temperamental discussion in Italian over espresso in Florence or just eavesdropping into sing-song notes of conversation in Norwegian over a thick cup of black in a \u003Ci\u003EKaffehuset\u003C\/i\u003E in Oslo, the scene is perfect for meeting new people or just satisfying the inner voyeur. \u003C\/p\u003E\u003Cp\u003EEnjoying this type of coffee culture however, is not only restricted to cafés and coffeehouses. On the contrary, in Germany Sunday afternoons are often reserved for family and friends, who are invited over for \u003Ci\u003Ekaffee und kuchen\u003C\/i\u003E – coffee and cake. Cakes are baked using fresh seasonal ingredients and the table is laid with fine porcelain coffee cups, plates and the silverware are brought out. It’s a bit of coffeehouse flair in the comfort of ones home.\u003C\/p\u003E\u003Cp\u003ENow as the weather warms up and the days are longer I enjoy entertaining my friends on our terrace. The table is dressed with a colorful tablecloth and decorated with wild spring flowers we gathered from our walk earlier. From the oven delicious aromas of buttery apples, sweet cinnamon and berries waft throughout the sunlit bottom floor of our house filling the appetites of my guests with pleasurable anticipation.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFwSlN5guggNaAZapZfB0jovZCgr9sj2PdT6qAi2Zro3SOqh3NEInB5ucS3Agl6PmGbk8B3H8OTp1Hvz_C3WXLuKl7ht36GDYDMquF_qr9IHxXWqV9eCd7FVyoAjTTdUPHpm8RGg\/s1600-h\/AppleGojiBerryHazlnutStrudel_0009-WM%5B2%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Cinnamon Kissed Apple and Goji Berry Strudel 0009 by Meeta K. Wolff\" border=\"0\" alt=\"Cinnamon Kissed Apple and Goji Berry Strudel 0009 by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj51Rsbgx5UEtY0FFGpa2uOd8wX6Ce3SJNkjyb7LMwMzJHYrPMq6iVKER5hTfd7VjLdyrskx0Zbl7ZHfF6GwlNfNAXMC-QEYSL2YAg1FRXSATuL7tIDPjw52Nf15H_lAFYsAYbwzA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThis strudel is a delectable sweet addition to any coffee-time tradition. Flaky strudel dough wrapped around cinnamon-kissed apples and goji berries make the strudel treat a heavenly experience. You can use puff pastry dough for this, but I prefer using strudel dough as it makes the strudel more delicate and wonderfully light and crisp. The strudel dough recipe comes courtesy of \u003Ci\u003E\u003Ca href=\"http:\/\/www.amazon.com\/Kaffeehaus-Exquisite-Desserts-Classic-Budapest\/dp\/0609604538\"\u003EKaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers\u003C\/a\u003E \u003C\/i\u003Eand is very easy to put together.\u0026#160; \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Cinnamon Kissed Apple and Goji Berry Strudel\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003E\u003Csmall\u003E~ Strudel dough recipe adapted from Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers\u003C\/small\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Csmall\u003E\u003C\/small\u003E\u003C\/em\u003E\u003Cem\u003EPrintable version of recipe \u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cinnamon-kissed-apple-and-goji-berry-strudel\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/5592634533\/\"\u003E\u003Cimg class=\"photo\" alt=\"AppleGojiBerryHazlnutStrudel_0009-250px\" src=\"http:\/\/farm6.static.flickr.com\/5100\/5592634533_848f7482a5_s.jpg\" width=\"75\" height=\"75\" \/\u003E\u003C\/a\u003E     \u003Cbr \/\u003E\n\u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E2 hours 30 minutes\u003Cspan class=\"value-title\" title=\"PT2H40M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003ETotal Time: \u003Cspan class=\"duration\"\u003E3 hours\u003Cspan class=\"value-title\" title=\"PT3H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Cem\u003E\u003Cu\u003EFor the strudel dough\u003C\/u\u003E\u003C\/em\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E200 g unbleached flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/8 tsp salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E105 ml water, plus more if required \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E30 ml vegetable oil, plus more for coating the dough \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 tsp cider vinegar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cem\u003E\u003Cu\u003EFor the cinnamon apple goji berry filling\u003C\/u\u003E\u003C\/em\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E6 apples, cored, peeled and thinly sliced \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E120 g goji berries, rehydrated in warm water for about 5-8 minutes \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E160 g brown sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon cinnamon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150 g hazelnuts, very finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50 g hazelnuts, coarsely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100 g butter, melted \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 teaspoon vanilla extract \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ETo make the strudel dough, combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water-oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003ETake the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EAdd Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 8 to 10 minutes. Pick up the dough and throw it down hard onto your working surface occasionally. Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes - the longer the better. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EIt would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can. Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EThe dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EStretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003ETo prepare the filling mix together apples, goji berries, sugar, cinnamon and vanilla extract together in a large bowl. Make sure everything is nicely coated. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EBrush the strudel dough with some melted butter. Sprinkle the 150 g finely chopped hazelnuts about 8 cm from the short edge of the dough in a 15cm wide strip. Spread the strudel with a layer of apple-goji berry filling. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EFold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter and sprinkle with the 50g coarsely chopped hazelnuts. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EBake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cstrong\u003ENote\u003C\/strong\u003E: Use plenty of flour to roll the dough. Knead the dough for the full 8 to 10 minutes. This will develop all the gluten strands necessary to make the dough stretch easily. \u003C\/div\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiua5gd7sZkqe0RiH4z_tjEBde53FA5q2YB5NDFSb-QWcuO_xyOZ9S_eO3Gg18jpc9vCqSvwAwQkmP3P_Eylcnb9_6CrjxqIFvK0n-rGoqcM6VSQw1ZubmUYnc5QpZn57yHy3bqrQ\/s1600-h\/AppleGojiBerryHazlnutStrudel_0014-WM%5B5%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"AppleGojiBerryHazlnutStrudel_0014-WM\" border=\"0\" alt=\"AppleGojiBerryHazlnutStrudel_0014-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtJiyMHqrdbPJPwFUierMJGm7ncMxYNtAygOY2O_4LZxEQxFU2BVdodilJp8vmmVaSZjwVUYGPJ7jIWKh0IdY0LuI0xVneYymbmvboBJtFEkC1Rc651RXQBsu1TXG1UYxTA2e3fA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EDon’t be put off by the strudel dough recipe trust me it’s very easy to put together. Of course there is nothing against using good store-bought strudel dough to make this sublime strudel. It is the enticing intermingling of sweet cinnamon fruit with the nutty hazelnuts that make this so wonderfully desirable. Served with a drizzle of vanilla sauce it becomes the perfect dessert after a lovely dinner party. \u003C\/p\u003E\u003Cp\u003ETake a break from being \u003Cem\u003Eon-the-go\u003C\/em\u003E and reward yourself with a relaxing treat of coffee and a sweet treat. Kick off your shoes and do something good for yourself. Don’t you deserve it?\u003C\/p\u003E\u003Ch4\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E\u0026#160;\u003C\/h4\u003E\u003Cp\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjCTXcqQFTkUFIk0tcT78IabpMbF1KUW8Ke6d8Qw3YolKvc9op_DmAWsXSl1Vb5TUw37Geu2ff_xowvg0g9s0HdgCtP5YkBGtxUoglBKnMsBAeItRkcjaZ483MKrvIBFVB4DUAGUA\/s800\/MMBadge-ToplessTarts-04-2011.jpg\" width=\"250\" height=\"250\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI am extremely excited to announce the next Monthly Mingle theme. My dear and cherished sister \u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003EJeanne\u003C\/a\u003E is this month’s gracious hostess and we want your \u003Ca href=\"http:\/\/www.cooksister.com\/2011\/04\/topless-tart-alert-at-the-monthly-mingle.html\" target=\"_blank\"\u003E\u003Cstrong\u003ETopless Tarts\u003C\/strong\u003E\u003C\/a\u003E. So, get them out and show them off if you dare! You have till \u003Cstrong\u003E30th April\u003C\/strong\u003E to join the fun. For details on how you can show your stuff please head on over to Jeanne’s \u003Ca href=\"http:\/\/www.cooksister.com\/2011\/04\/topless-tart-alert-at-the-monthly-mingle.html\" target=\"_blank\"\u003Eannouncement page\u003C\/a\u003E. \u003C\/p\u003E\u003Ch4\u003EPlate to Page \u003C\/h4\u003E\u003Cp\u003EWe have exciting to news to share (especially with the participants of the Weimar Workshop): we have collaborated with a few pretty awesome partners and secured them as our fantastic sponsors. Come on over and see how they are \u003Ca href=\"http:\/\/platetopage.blogspot.com\/2011\/03\/exciting-new-sponsors-join-plate-to.html\" target=\"_blank\"\u003Epartnering with us\u003C\/a\u003E over on the Plate to Page blog. \u003C\/p\u003E\u003Cp\u003EIt’s been a busy week here, with a trip to Berlin on Monday for a pretty cool assignment and a challenging shoot planned for Friday. I hope you all have a great week ahead and enjoy the weekend! \u003C\/p\u003E\u003Cp\u003EBefore I sign off: Saveur is nominating the best food blogs for their \u003Ca href=\"http:\/\/www.saveur.com\/2011-best-food-blog-nominations.jsp\" target=\"_blank\"\u003E\u003Cstrong\u003E2011 Best Food Blog Awards\u003C\/strong\u003E\u003C\/a\u003E. Please head on over, if you have a minute, and nominate your favorite blogs and of course I would appreciate your nominations for What’s For Lunch, Honey? in the category \u003Cstrong\u003EBest Photography\u003C\/strong\u003E. \u003C\/p\u003E\u003Cp\u003EBe well and be safe. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EScrumptious coffeehouse sweet treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"405\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGyIGgEP9Bx-2OfLcdJDTIYhJfMpvdwzI75sIfxPgr3Xe15LBbSmv8PF0vAfYiRURnZ4YEW0TZx-Libh-XPOry_OFITCCAbzgFdpVWWR42PCZ4egBjIRsm3S9Iud5dG3XQh4oNWA\/[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2-1psT7FC-Wv3qrBfJ2IJNh2bgTqNuttCYko8V6LmM139ewEzWkYIPI0yWlYIKALtBrDMayrt0KrL7wghPFwO4PJJFYCuqcKLBRNeESLuPWbHmQtUst9Gt4YGLH1hCw8gXcE4Xw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SLqUdYd2HkI\/AAAAAAAAC6Y\/rVN7iOUV8k8\/ChocEclairs01framed2.jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/11\/daring-bakers-cannoli-with-gianduja.html\"\u003ECannoli with Gianduja Cream and Lemon Goat Cheese Cream\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/06\/bakewell-tart-with-thyme-infused-cherry.html\"\u003EBakewell Tart with Thyme Infused Cherry Preserve and Cashew Frangipane\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/c-bon-chocolate-eclairs.html\"\u003EChocolate Éclairs\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3267215460112843626\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/04\/cinnamon-kissed-apple-goji-berry.html#comment-form","title":"36 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3267215460112843626"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3267215460112843626"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/04\/cinnamon-kissed-apple-goji-berry.html","title":"Cinnamon Kissed Apple Goji Berry Strudel"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdGvIUoCtBK51V8aiPXBe1Q3Xis_J9ePwVW35gBEXC_pscj-rEJuLN8gZWgwkUNibUHcb5V8ywabvTxokUSN_P7Scan-Eb0nLoGOGJ_Z34DfJSmtg1jZ4KXbsYFoReIFI55e0Aww\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"36"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-938345514420110509"},"published":{"$t":"2011-03-23T09:20:00.006+01:00"},"updated":{"$t":"2011-04-01T09:29:37.583+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Drinks\/Cocktails"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ice cream"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Monthly Mingle"}],"title":{"type":"text","$t":"Raspberry Cordial Spritzer and Raspberry Prosecco Sorbet"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Raspberry Cordial Spritzer (0020) by Meeta K. Wolff\" border=\"0\" alt=\"Raspberry Cordial Spritzer (0020) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdIwrLjruXb5cqnBEMqSjSvzngkXKcbDmYEkCJ3ejURs5I1VB23UsYKUVOUs63ijQ_9lwWURzJF6XIGf5F2lPb1UyN_qNAK30k51L1bLgnjCX-hGdtnf7QtRLbSXof4MY9168z4w\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EI am a child of the Eighties, part of the disco era and the \u003Ci\u003Ereal\u003C\/i\u003E MTV generation. I grew up in a decade where we made a statement with extravagant neon colored fashion, big hair and loud music. The years defined us, made us idealists and pushed us into the 21\u003Csup\u003Est\u003C\/sup\u003E century as adults, ready to pass on the same idealism to our children – the children of the twenty first century.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWhen we got home from school, the backyard was our kingdom and imagination was the keyword. A table was converted into a stage and we spent hours practicing the Moonwalk or \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=RHzfgaMit3w\"\u003Egetting into the Groove\u003C\/a\u003E. A tree house transformed into the Ewok planet Endor and Han Solo always came to the rescue. A hairbrush became our microphone, the ghetto blaster our band and Like a Virgin our hymn. But we never managed to beat the Rubik’s Cube.\u003C\/p\u003E\u003Cp\u003EThe batteries ran low on our \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Walkman#Cassette-based\"\u003Ewalkmans\u003C\/a\u003E as we spent countless hours listening to our favorite songs, compiled on \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Compact_Cassette\"\u003Ecassette tapes\u003C\/a\u003E. In the Eighties, \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=dsZ-BMKVbSc\"\u003Elove was a battlefield\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.spike.com\/video-clips\/n10wvg\/cyndi-lauper-girls-just-want-to-have-fun\"\u003Egirls just wanted to have fun\u003C\/a\u003E, we \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=lyl5DlrsU90\"\u003Erelaxed\u003C\/a\u003E to Frankie Goes to Hollywood and Boy George sang about the \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=d4sDqybBaJ8\"\u003Ecolors of his dreams, red, gold, and green\u003C\/a\u003E. We knew \u003Ci\u003EThe Artist\u003C\/i\u003E when he was humbly called \u003Ci\u003EPrince\u003C\/i\u003E and partying “\u003Ca href=\"http:\/\/www.youtube.com\/watch?v=pnuijDieOvY\"\u003Elike it’s 1999\u003C\/a\u003E” seemed light-years away.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Raspberry Prosecco Sorbet (0007) by Meeta K. Wolff\" border=\"0\" alt=\"Raspberry Prosecco Sorbet (0007) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgD5Gq3Plfjxy3VkGMroMmFwHnISRJjLnk5fWrhyphenhyphen2v1maFd-v9ZJ34JCoycTVc8LlsWSD3gNAoqMxc5o0xTmHy2pbQt9TMFpCRrPSrGj3bbF_VHPBO8zRVB4vOvDM1l54hy1l4Vvw\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EMTV brought the \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=gCWyYOOS8FQ\"\u003EWild Boys\u003C\/a\u003E into my living room and at the tender age of thirteen, I fell in love with three Norwegians who wanted to \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=-zOzMR6J08w\"\u003ETake on Me\u003C\/a\u003E. I went to the movies with the elite \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Brat_Pack_(actors)\"\u003EBrat Pack\u003C\/a\u003E at the \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=dkX8J-FKndE\"\u003EBreakfast Club\u003C\/a\u003E, took the day off with \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=rj1bJ2xd_As\"\u003EFerris Bueller\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=VN8ze3S0Uj8\"\u003EIceman and Maverick\u003C\/a\u003E were rather hot. \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=FaaYU-lZ3ac\"\u003EFootloose\u003C\/a\u003E was my dance, \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=HOwWfns4qqw\"\u003EThe Temple of Doom\u003C\/a\u003E, my adventure and an \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=taMnCjzKgd8\"\u003Eextra-terrestrial\u003C\/a\u003E with a glowing finger captured my heart. On TV, I hung out at \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=TZO7Dk_7muc\"\u003E21 Jump Street\u003C\/a\u003E, danced to \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=3_X-USUEEKQ\"\u003EFame\u003C\/a\u003E, laughed at Family Ties and \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=cYdpOjletnc\"\u003EMax Headroom\u003C\/a\u003E was cool. Didn’t we all want a car like \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=94UDaYcUg68\"\u003EKITT\u003C\/a\u003E?\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Ravishin Raspberry (0017) by Meeta K. Wolff\" border=\"0\" alt=\"Ravishin Raspberry (0017) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEihzRyq157UiIDfCkFN_6pInb0Rbip9xz1G2N9Xh0eqCd8e2GjaQb6OngaShoaaznKGZuR2ya52Tj2zkPPU-Kx3gtnZgBv7KLcFsHmTei5lNivM2FKK1TIyIYASHE9_FydvpWvxsA\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EWe were fashionistas in those ubiquitous legwarmers, oversized sweatshirts worn like mini-dresses over neon colored leotards and our hair defied all laws of gravity. The boys looked slick and sharp in the pastel colored Miami Vice look and social networking meant hanging out at Pizza Hut with real-life friends. \u003C\/p\u003E\u003Cp\u003EIt was \u003Ci\u003Elike totally\u003C\/i\u003E \u003Ci\u003ERAD\u003C\/i\u003E to stay up all night flicking through the latest Smash Hits and making up dreams about our current heartthrobs. Snacking on melted Velveeta cheese and nachos, washed down with grape Kool-Aid, we read Nancy Drew and the Hardy Boys and friendships were sealed with a friendship band.\u003C\/p\u003E\u003Cp\u003ECNN took us to Tiananman's Square and we watched in horror as the Challenger exploded, cheered as the Berlin wall came down and \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/AIDS#History_and_origin\"\u003EAIDS\u003C\/a\u003E was something only Homosexual men got! We were young, rebellious and always dressed to a T. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Raspberry Prosecco Sorbet (0012) by Meeta K. Wolff\" border=\"0\" alt=\"Raspberry Prosecco Sorbet (0012) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiP3fmGMxHO_Du1dukiO2RBPabuNF9dR11N-F0W_Ii5URX8SDSwYm9Gk-hvVYGCZvTdteRbVlQMFkvIoJhL3UAAaFMaK9G7CIPWLvxUVuG7QRNEDNnjOPNI9ZGs3a4sWdiGqpSLKA\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EToday, we are the ones who still turn up the volume and sing along with The Bangles perfectly, still swoon at the sight of Simon Le Bon or Morten Harket and we still own a Swatch (somewhere). We still believe Luke and Han Solo to be the true heroes of Star Wars and wonder whatever happened to the simple Lego building blocks. Our children think we are cool because we know the difference between Autobots and Decepticons and who the Power Rangers are. But we still cannot beat the Rubik’s Cube. \u003C\/p\u003E\u003Cp\u003EThe Eighties was big, shaping and forming us into the colorful adults we are today. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EHow do you remember the Eighties?\u003C\/strong\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Raspberry Prosecco Sorbet (0002) by Meeta K. Wolff\" border=\"0\" alt=\"Raspberry Prosecco Sorbet (0002) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjIpXx0cntYiJhEN068XHaC6BJGep9PQiAxIJmNVJNCeaB14FMSUGBQrH_ReG7YBlfSy7sou3fuPsgB-dzxO5l-a-rLkyimtWfrEH6Wp72BFezfDGHQKu38d6QAneGa0nNOFbGAWQ\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u003C\/p\u003E\u003Cp\u003EThis month Sarah of \u003Ca href=\"http:\/\/blog.maisoncupcake.com\" target=\"_blank\"\u003EMaison Cupcake\u003C\/a\u003E is hosting the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E and the theme is \u003Ca href=\"http:\/\/blog.maisoncupcake.com\/rhubarb-raspberry-pavlova\/\" target=\"_blank\"\u003EThink Pink\u003C\/a\u003E. Although I was not sure what I would be making, the Think Pink message transported me back into the Eighties. I was not always the pink \u003Cem\u003Efrou frou\u003C\/em\u003E kind of girl but do remember my neon pink legwarmers, huge pink colored hoop earrings, pink and black tank tops. I laughed profusely as I remembered threatening my best girlfriend’s ex-boyfriend that if he did not leave her alone, I’d dye the hair on his private parts bright pink and tie him naked to a palm tree on the main road for everyone to see! Ever since then “Think Pink” has a whole different meaning to us.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ccode\u003E\u003Ca name=\"RaspberryCordialSpritzer\" id=\"RaspberryCordialSpritzer\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\n\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Raspberry Cordial Spritzer (0023) by Meeta K. Wolff\" border=\"0\" alt=\"Raspberry Cordial Spritzer (0023) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-heq6_7s0ussY0liH5q8A3O7G9asi6EiZ-tNh8_eDyFqWno9Wv_PCDcXIGgt8toXzseHyFj9EuMdhQcwOUTvd_nCgoI6_cLYQV3G-I04zh34uIZhuXXIxHjXz2OpTKguyvOWj1g\/?imgmax=800\" width=\"510\" height=\"755\" \/\u003E\u003C\/p\u003E\u003Cp\u003ELight and refreshing, both the spritzer and the sorbet provide a sweet, fruity and tangy flavor with an intense aromatic and crisp note of Prosecco. Depending on the type of Prosecco you use, it will add highlights of mellow apple, pear and peach.\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"padding: 5px; background-color: #fbfaf7; border: dotted 1px #FF9900;\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Raspberry Cordial Spritzer \u003C\/strong\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/raspberry-cordial-spritzer\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/5576213931\/\" title=\"Raspberry Cordial_0020-WM[2] by WFLH, on Flickr\"\u003E\u003Cimg src=\"http:\/\/farm6.static.flickr.com\/5253\/5576213931_e5792c6cfe_t.jpg\" width=\"75\" height=\"75\" alt=\"Raspberry Cordial_0020-WM[2]\" class=\"photo\" \u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E 5 minutes \u003Cspan class=\"value-title\" title=\"PT5M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E20 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:\u003Cbr \/\u003E\n\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E600 g raspberries\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E300 g fine sugar\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EJuice from 1\/2 a lemon\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 liter water\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESeltzer\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EProsecco\u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E:\u003Cbr \/\u003E\n\u003Cspan class=\"instructions\"\u003E\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EPlace the raspberries in a medium-sized saucepan, sprinkle with the sugar, squeeze over the lemon juice and pour over the water.    \u003C\/li\u003E\n\n\u003Cli\u003EOver a medium heat bring the mixture to a boil. Stir a few times to dissolve the sugar. Turn down and simmer for about 6-7 minutes or until the raspberries disintegrate. \u003C\/li\u003E\n\n\u003Cli\u003ERemove from the heat and allow to cool slightly. Pass through a fine meshed sieve to strain, pressing down on the fruit. Most of the raspberry flesh should be soft enough to pass through, leaving the pips behind.\u003C\/li\u003E\n\n\u003Cli\u003EAllow to cool, then pour into a glass vessel and place in the fridge.\u003C\/li\u003E\n\n\u003Cli\u003ETo serve the spritzer, pour a some of the cordial in a glass and top off with seltzer or to make it extravagant some bubbly Prosecco. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Ccode\u003E\u003Ca name=\"RaspberryProseccoSorbet\" id=\"RaspberryProseccoSorbet\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\n\u003Cstrong\u003E\u003Cu\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Raspberry Prosecco Sorbet (0011) by Meeta K. Wolff\" border=\"0\" alt=\"Raspberry Prosecco Sorbet (0011) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgiFZzieZfjeW02nTT0V902XgrZ2dn2ZuTvEuEqT8QnIIHPx_55RDU06qNQkzrTLItpj8UbgxpILIQ2HlbGj6Pb6lD2rlOqrzgLUnGje51OHW-5tIip7ltqKpulwucoqxbiUn111g\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/u\u003E\u003C\/strong\u003E  \u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"padding: 5px; background-color: #fbfaf7; border: dotted 1px #FF9900;\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Raspberry Prosecco Sorbet\u003C\/strong\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/raspberry-prosecco-sorbet\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/5576798190\/\"\u003E\u003Cimg src=\"http:\/\/farm6.static.flickr.com\/5221\/5576798190_2b5a2ef35a_t.jpg\" width=\"75\" height=\"75\" alt=\"Raspberry Prosecco Sorbet_0007-WM[2]\" class=\"photo\" \u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E 5 minutes \u003Cspan class=\"value-title\" title=\"PT5M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E30 minutes (+ time in ice cream maker)\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:\u003Cbr \/\u003E\n\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E300 ml Prosecco\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E60 ml water\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E95 g sugar\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E500 g raspberries\u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E:\u003Cbr \/\u003E\n\u003Cspan class=\"instructions\"\u003E\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EIn a medium bowl, mix together Prosecco, water and sugar. Bring the mixture to a boil, then add the raspberries. Remove from the heat and allow to steep for 15 minutes. \u003C\/li\u003E\n\n\u003Cli\u003EPass through a fine meshed sieve to strain, pressing down on the fruit. Discard the seeds.\u003C\/li\u003E\n\n\u003Cli\u003EChill the mixture in the refrigerator overnight, then freeze in your ice cream maker according the manufacturer's instructions\u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Raspberry Prosecco Sorbet Diptych (0016-17) by Meeta K. Wolff\" border=\"0\" alt=\"Raspberry Prosecco Sorbet Diptych (0016-17) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqBHshoCXCBq-Kcr6XSIYri6THn3ZwQ76C7KRbuJguOaxyHe9f6P1az85JAoLJ4gq_i5LfpMtscNN4GMj_h4cW3orvy1OYW_oruT7RyYfEQxH3o29Ae2YBxjSb51tHlitNc8drvA\/?imgmax=800\" width=\"610\" height=\"432\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI love the fact that with pretty much the same ingredients you can make two exquisite and very different recipes. Always a bonus in my books when I need to entertain. The calendar reminded me this week that Spring was here and when I look outside I see gorgeous blue skies and feel the warmth of the beautiful sunshine. My mind is racing ahead and I am already planning picnics and garden parties. I know that both the raspberry cordial spritzer and raspberry prosecco sorbet will be making their appearances often this summer. \u003C\/p\u003E\u003Cp\u003EBoth recipes are the perfect coolers. Using fruity raspberries and a spritz of Prosecco you will feel Spring around the corner. Invite your friends over and have an 80s revival parties, these two recipes will hit the right note for sure.\u003C\/p\u003E\u003Cp\u003ESarah and I hope to see you at the \u003Ca href=\"http:\/\/blog.maisoncupcake.com\/rhubarb-raspberry-pavlova\/\" target=\"_blank\"\u003EThink Pink\u003C\/a\u003E party this month. You have plenty of time as the deadline ends on March 30th, 2011. \u003C\/p\u003E\u003Cp\u003EHope you all have a lovely, sunny and relaxing weekend. I’ll see you all next week. \u003C\/p\u003E\u003Cstrong\u003EMore pink treats from WFLH:\u003C\/strong\u003E   \u003Cp\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SJius7TETpI\/AAAAAAAACyw\/t6Xc-lkUTKY\/StrawberryBasilIceCream01framed2.jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SFgG1ceIujI\/AAAAAAAACmQ\/gDVM__hqc_E\/Strawberry Panna Cotta 02 framed[4].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SEbsaR-Im7I\/AAAAAAAACiI\/MmP2iTvvj-k\/RaspberryRhubarbTrifle04framed3.jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/refreshing-crme-frache-strawberry-basil.html\"\u003ECrème Fraîche Strawberry Basil Ice-Cream\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/sensational-strawberry-panna-cotta-with.html\"\u003EPanna Cotta - Strawberry with Balsamic Red Wine Syrup\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/pretty-in-pink-rhubarb-raspberry-trifle.html\"\u003ERhubarb Raspberry Trifle\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/938345514420110509\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/03\/raspberry-cordial-spritzer-and.html#comment-form","title":"44 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/938345514420110509"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/938345514420110509"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/03\/raspberry-cordial-spritzer-and.html","title":"Raspberry Cordial Spritzer and Raspberry Prosecco Sorbet"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdIwrLjruXb5cqnBEMqSjSvzngkXKcbDmYEkCJ3ejURs5I1VB23UsYKUVOUs63ijQ_9lwWURzJF6XIGf5F2lPb1UyN_qNAK30k51L1bLgnjCX-hGdtnf7QtRLbSXof4MY9168z4w\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"44"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2434067680898793160"},"published":{"$t":"2011-03-09T09:00:00.001+01:00"},"updated":{"$t":"2011-04-01T14:35:56.677+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Norway"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preserves\/Jams\/Jellies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Rømmevafler: Norwegian Sour Cream Waffles with Brunost and Cloudberry Cream"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rommevafler with Brunost and Cloudberry Cream (0013) by Meeta K. Wolff\" border=\"0\" alt=\"Rommevafler with Brunost and Cloudberry Cream (0013) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhENUMYO0mVplfBKeZ9JiKCxc3UHgdg0reiv4Y8h73sb-57Uy7wTPk-a1wZBV1mr-m_jWSv8Bh8ZcnIVk1wmMtZjWntU0MSOryDIAZrwGPJ_26licsQ7v7QXlpkfIciTobKT99G5w\/?imgmax=800\" width=\"510\" height=\"756\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EThis week while many were flipping pancakes for Shrove Tuesday, we were busy making waffles. I guess we are different that way, but if I were to choose between both, waffles would win by a slight margin. It’s the contrast of the crispy exterior and the soft interior that makes the waffle rank high on my list.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EMaking waffles relaxes me, gives me a moment to linger a little longer on my thoughts. Whisking up a thick, gloppy batter with carefully measured basic ingredients of flour, milk and a few eggs, maybe I’ll add a flavoring or two. I cradle the bowl in the nook of my arm and dip the whisk into the batter, swirling it into the right consistency. It’s the satisfying sound of the sizzle as the concoction hits the hot waffle plates that makes me impatient. While I wait, the aromas wisp through the kitchen encasing me in a perfume of sweet smelling sugar and spice.\u003C\/p\u003E\u003Cp\u003EWaffles have ancient roots. The first known creation of a waffle related food has been traced back to ancient Greece where people were cooking flat cakes between metal plates as early as the 13th century BC.\u0026#160; These were called oublies and were prepared with cheese and herbs. The obloyeurs used this method of cooking throughout the Middle Ages who created a variety of oublies. The oublies evolved into the waffle when a craftsman in the 13th century had the idea of reproducing some cookie plates to create the characteristic pattern of honeycombs. Called \u003Ci\u003Egaufres,\u003C\/i\u003E it was derived from the Old French \u003Ci\u003Ewafla\u003C\/i\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rommevafler with Brunost and Cloudberry Cream (0015) by Meeta K. Wolff\" border=\"0\" alt=\"Rommevafler with Brunost and Cloudberry Cream (0015) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjZpWNjuIV5Buw27Or3MMwq_D_cONYW40rJ2eVXi8MWkAWWkGT9rBLdj-5kXQtHxQZyOtzxDgrVqi2vvL-zf-dtG8bBm3Va9tFpuE5XuKcZlfzcpvjX0N8tV472OBLSCZxhyphenhyphenWKcDg\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThe waffle made its journey across the Atlantic with the Mayflower, as the pilgrims brought the Dutch “wafel” with them. Since then waffles have grown in popularity, with street vendors selling hot waffles slathered with molasses and syrup throughout the \u003Ci\u003ENew World\u003C\/i\u003E. On August 24, 1869 the waffle iron, which was invented by Cornelius Swarthout was patented and till today this date marks the National Waffle Day in the USA. International Waffle day, known as \u003Ci\u003EVåffeldag\u003C\/i\u003E, has its origins in Sweden and is celebrated on March 25th, marking the turning point from winter to spring.\u003C\/p\u003E\u003Cp\u003EAs a matter of fact, all throughout the Nordic countries, the Scandinavian style waffles have become extremely popular. Thinner and made in a heart shaped waffle iron, Scandinavians enjoy their waffles with cream and an embellishment of preserves and jams.\u003C\/p\u003E\u003Cp\u003EThe waffle obsession seems to be particularly strong in Norway. On \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/serendipity-in-norway-part-1-mandal.html\" target=\"_blank\"\u003Emy trip\u003C\/a\u003E to \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/part-2-serendipity-in-norway-bergen.html\" target=\"_blank\"\u003ENorway last summer\u003C\/a\u003E I was surprised to see just how popular they were. Waffles are available just about everywhere and I was told that the famous \u003Ci\u003EVafler \u003C\/i\u003Eare very much part of Norwegian tradition. Apparently, not a week goes by when waffles are not enjoyed in Norwegian homes. Typically, they are served as an afternoon snack, often with shavings of \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/01\/brunost-cheese-norwegian-delicacy.html\" target=\"_blank\"\u003EBrunost cheese\u003C\/a\u003E, slatherings of cream and a dollop of preserve. Norwegian waffles are different from their American counterpart, as they are lighter, fluffier and richer and have a wonderfully crisp exterior with a soft and moist interior.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rommevafler with Brunost and Cloudberry Cream (0021) by Meeta K. Wolff\" border=\"0\" alt=\"Rommevafler with Brunost and Cloudberry Cream (0021) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhewqSF1e51aedpuLRhT8sasLbijVRGMxhk96AK1yzrpf8tAy9doiRL84ZfpuAe65g1_A4SQGt8ERYcrfWsXI4kcDgdWkunYtakk87D3NyXItf3wxQUkomsFwR3BilaoFwBcOSCww\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EOne will find several recipes for Norwegian \u003Ci\u003EVaffler\u003C\/i\u003E, my favorite however are the utterly delicious \u003Ci\u003ERømmevafler\u003C\/i\u003E. Sour cream adds a fantastic distinct tangy flavor to these waffles, making them purely irresistible. Norwegians typically use a very thick sour cream with a high fat content (35%), in consistency similar to crème fraîche. For my \u003Ci\u003ERømmevafler \u003C\/i\u003EI used “schmand” which here in Germany is a magnificent thick sour cream, with a fat content of 25% and very similar to Norwegian \u003Ci\u003Eseterrømme\u003C\/i\u003E. \u003C\/p\u003E\u003Cp\u003EGood substitutes for this thick sour cream could be crème fraîche or even a mix of normal sour cream hung overnight with a few tablespoons of cream cheese. It will not be the perfect match but you will come close to enjoying a Norwegian \u003Ci\u003ERømmevafler. \u003C\/i\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rommevafler with Brunost and Cloudberry Cream (0018) by Meeta K. Wolff\" border=\"0\" alt=\"Rommevafler with Brunost and Cloudberry Cream (0018) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSAcn3zMmS6ihHlvOeGp5SCVAqpG0wkaFSXdI-GvKY5sLcRXbT3ETYkaOXo3bONYKMb_SYwnUp87K1buAktgskVoQoAs3099T-xczLKk7crh66QJNkdrLkNcKqzf-s81eYsi4EfA\/?imgmax=800\" width=\"478\" height=\"768\" \/\u003E \u003C\/p\u003E\u003Cp\u003EIn my version, I deviated from the traditional method of making \u003Ci\u003ERømmevafler\u003C\/i\u003E by adding grated \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/01\/brunost-cheese-norwegian-delicacy.html\" target=\"_blank\"\u003EBrunost cheese\u003C\/a\u003E right into the batter. Usually Brunost is served in thinly shaved slices on top of the waffles. I drizzle a warm sticky caramel sauce over the waffles and make this a decadent treat. The dollop of cloudberry cream makes it tantalizing. \u003C\/p\u003E\u003Cp\u003ECloudberries are those rare berries grown high in the cold northern climates of Scandinavia, and are the most delicious and costly of all berries, due to their limited growing area. They have a magnificent unique taste and preserves or jams made with this wild arctic berry are perfect with pancakes and waffles. The jars we brought back from Norway disappeared quickly, however as Tom is currently working on a project in Stockholm, I have an unlimited access to the berry goodness. I’ll save the story of Tom in a Swedish supermarket looking for cloudberry jam for another post. \u003C\/p\u003E\u003Cp\u003EIf you are unable to find cloudberry preserve then use a lingonberry, cranberry or raspberry preserve instead. \u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"padding: 5px; background-color: #fbfaf7; border: dotted 1px #FF9900;\"\u003E\u003Cspan class=\"fn\"\u003E \u003Cstrong\u003ERecipe: Rømmevafler: Norwegian Sour Cream Waffles with Brunost and Cloudberry Cream\u003C\/strong\u003E \u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/roemmevafler-with-brunost-and-cloudberry-cream\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/5578933085\/\"\u003E\u003Cimg src=\"http:\/\/farm6.static.flickr.com\/5137\/5578933085_7829736979_s.jpg\" width=\"75\" height=\"75\" alt=\"RommevaflerWBrunostCloudberryCream_0[9]\" class=\"photo\"\/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E15 minutes\u003Cspan class=\"value-title\" title=\"PT15M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr\/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:\u003Cbr\/\u003E\u003Cul class=\"ingredients\"\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the waffles\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cli class=\"ingredient\"\u003E200 g all purpose flour\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200 ml milk\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200 ml thick sour cream (25-30% fat content), \u003Cem\u003ESchmand\u003C\/em\u003E or \u003Cem\u003Eseterrømme       \u003Cbr \/\u003E\n\u003C\/em\u003E\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g Brunost cheese, grated\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPinch of salt\u003C\/li\u003E\n\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the caramel sauce\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cli class=\"ingredient\"\u003E250g muscavado sugar\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E140ml cream\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g butter\u003C\/li\u003E\n\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the cloudberry cream\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cli class=\"ingredient\"\u003E2 tablespoons cloudberry preserve\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200 ml thick sour cream (25-30% fat content), \u003Cem\u003ESchmand\u003C\/em\u003E or \u003Cem\u003Eseterrømme       \u003Cbr \/\u003E\n\u003C\/em\u003E\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 tablespoon icing sugar\u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E:\u003Cbr \/\u003E\n\u003Cspan class=\"instructions\"\u003E\u003Cbr \/\u003E\n\u003Cem\u003E\u003Cu\u003EFor the waffles\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EWhisk together milk and sour cream into a smooth consistency.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd all the remaining ingredients and whisk the batter until thick and smooth.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EHeat the waffle iron and using a ladle pour about 1 to 1\/12 ladlefuls of batter on the plates. Bake until the waffles are crispy outside but still moist and tender inside. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the caramel sauce\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EAdd the sugar in a saucepan and stir in about 3-4 tablespoons of water. Place over medium heat and allow the sugar to dissolve.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIncrease the heat and bubble the mixture for 5 minutes until it turns into a caramel colored thick syrup.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERemove from heat and carefully pour in the cream and stir in the butter. Allow to cool. Fill into bottles and store in refrigerator. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the cloudberry cream\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EWisk the ingredients in a bowl until smooth. Keep cool until required.\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003ETo serve the waffles gently re-heat the caramel. Drizzle over the waffles and add a dollop of the cloudberry cream on top. \u003C\/p\u003E\u003Cp\u003EYou can use a fork but they taste even better if you simply tear off the segments with your hands and enjoy.      \u003Cbr \/\u003E\n\u003C\/p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rommevafler with Brunost and Cloudberry Cream (0019) by Meeta K. Wolff\" border=\"0\" alt=\"Rommevafler with Brunost and Cloudberry Cream (0019) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyh4wpyyN0bC81ao50yMKnt8BlzIgokjPnQHlh2jdIIjWc0bgtHh60b4Z2gEL6v3gBhytGl3gXIGFN856zSq8KPEqOMJ3GtblG-4IA-auIEHURJuxs6ZEZKmEYo3lnxLT2-0qbeQ\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u003C\/p\u003E\u003Cp\u003EWaffles do not get better than this and I am not just saying this because I seem to be partial towards most things Norwegian. I personally find the pairing of cardamom and the caramel flavors of the Brunost exceptionally unique, add to that the tangy sour cream and the fruity cloudberries and you’re getting a burst of flavors that work really well together. Soeren, Tom and I gathered around the table, forking segments into our mouths and reminiscing about the waffles we inhaled in Oslo, gorged in Bergen and drooled over in Stavangar last summer. And we began discussing if this summer we should do Norway, our way again!\u0026#160; \u003C\/p\u003E\u003Cp\u003EHope you all have an awesome week and a weekend filled with happy family time, fun friends and fantastic food. I’ll see you next week with a recipe that will make your kids forget about all fast food. \u003C\/p\u003E\u003Ch4\u003EMonthly Mingle\u003C\/h4\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003E\u003Cstrong\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxi-vKN-gF12zXHnzQM8PJlW-LZg1kvHtI3SVOFMg3CLKdPNFrgXiLRvLR6zHqqFe0-XOhplXUhvWBeNKFhkwt2n5lupoUPSODtY48YGF_BKAtrQcORbkBzGZs4jammLq0Nq2hNQ\/s800\/MMBadge-ThinkPink-03-2011.jpg\" width=\"200\" height=\"200\" \/\u003E\u003C\/strong\u003E\u003C\/a\u003EDon’t forget all this month\u003Cstrong\u003E\u0026#160;\u003C\/strong\u003ESarah from \u003Ca href=\"http:\/\/blog.maisoncupcake.com\"\u003EMaison Cupcake\u003C\/a\u003E is hosting the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E in March. \u003C\/p\u003E\u003Cp\u003EWe’re going to be having a lot of fun this month as Sarah takes us through all shades of pink and wants us to \u003Ca href=\"http:\/\/blog.maisoncupcake.com\/rhubarb-raspberry-pavlova\/\"\u003EThink \u003Cstrong\u003EPink\u003C\/strong\u003E\u003C\/a\u003E. Head on over to the announcement page for all the details and how you can join us for this quirky party. \u003C\/p\u003E\u003Cp\u003EThe \u003Cstrong\u003Edeadline is March 30th\u003C\/strong\u003E. Hope to see you there!    \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n\u003Ch4\u003EFrom Plate to Page\u003C\/h4\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 10px 0px 0px\" title=\"P2PLogoBordBia\" border=\"0\" alt=\"P2PLogoBordBia\" align=\"right\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQN-G2XKGR2hAxGCxFKYnUW5pCMUEnyad66wkcsibtiQ-JvhFC8UDHAB2ifadC8g5eajNAm5eAOhuwDcWRC1KovVes11z-OctaSYU_3B_eTuxsojRHVhoX0DTmDoBrIlpDyknYHA\/?imgmax=800\" width=\"244\" height=\"128\" \/\u003E\u003C\/p\u003E\u003Cp\u003ETogether with our sponsors \u003Ca href=\"http:\/\/www.bordbia.ie\"\u003E\u003Cstrong\u003EBord Bia\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E – Irish Food Board\u003C\/strong\u003E and helpers \u003Ca href=\"http:\/\/www.irishfoodbloggers.com\"\u003E\u003Cstrong\u003EIrish Food Blogger Association\u003C\/strong\u003E\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.cooksacademy.com\/\"\u003E\u003Cstrong\u003ECooks\u003C\/strong\u003E \u003Cstrong\u003EAcademy\u003C\/strong\u003E\u003C\/a\u003E, we are holding a fantastic \u003Cstrong\u003Ecompetition\u003C\/strong\u003E that you cannot afford to miss. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EThe prize?\u003C\/strong\u003E Two lucky winners get to attend the \u003Ca href=\"http:\/\/platetopage.blogspot.com\/\"\u003EFrom Plate to Page\u003C\/a\u003E residential workshop in Weimar from 20-23 May and participate in the many writing, styling, cooking and photography workshops that will take place over the weekend. The prize includes flights, airport transfers, accommodation and meals.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWant to know how you can enter?\u003C\/strong\u003E Just follow this link over to the \u003Ca href=\"http:\/\/www.irishfoodbloggers.com\/2011\/03\/01\/competition-win-a-chance-to-represent-ireland-at-a-european-food-bloggers-workshop\/\"\u003EIFBA competition announcement page\u003C\/a\u003E for all the details. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"BuckwheatCottageCheesePancake02 framed\" border=\"0\" alt=\"BuckwheatCottageCheesePancake02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdi7vy83zZY53ejqleVVCTXhf3eFt72btGccKo721BIjUcClR80VBE-vLrPQ_h4IXBYcKHSgF36FDwaehFebasgEXFkQIVwNH2slWQ397PPBl1-2Yb-1E3HeEYwLznqwXfa3ltBA\/?imgmax=800\" width=\"120\" height=\"195\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Mango Nutella Pancakes (02) by MeetaK\" alt=\"Mango Nutella Pancakes (02) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SG57oEulkjI\/AAAAAAAACpg\/MZjVHNiScJY\/Mango%20Nutella%20Pancakes%2002%20framed%5B4%5D.jpg?imgmax=800\" width=\"120\" height=\"177\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SGZQ5Xln71I\/AAAAAAAACoA\/avTOYK9PesU\/Danish Braid (01) framed[5].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/05\/fluffy-buckwheat-cottage-cheese.html\" target=\"_blank\"\u003EFluffy Buckwheat Cottage Cheese Pancakes with a Touch of Thyme\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/07\/whole-wheat-pancakes-with-nutella.html\" target=\"_blank\"\u003EWhole Wheat Pancakes with Nutella \u0026amp; Mangoes\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/06\/danish-braid-chocolate-raspberries.html\" target=\"_blank\"\u003EDanish Braid with Chocolate Pastry Cream and Raspberries\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2434067680898793160\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/03\/rmmevafler-norwegian-sour-cream-waffles.html#comment-form","title":"45 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2434067680898793160"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2434067680898793160"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/03\/rmmevafler-norwegian-sour-cream-waffles.html","title":"Rømmevafler: Norwegian Sour Cream Waffles with Brunost and Cloudberry Cream"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhENUMYO0mVplfBKeZ9JiKCxc3UHgdg0reiv4Y8h73sb-57Uy7wTPk-a1wZBV1mr-m_jWSv8Bh8ZcnIVk1wmMtZjWntU0MSOryDIAZrwGPJ_26licsQ7v7QXlpkfIciTobKT99G5w\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"45"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1574538366805705890"},"published":{"$t":"2011-03-02T09:10:00.000+01:00"},"updated":{"$t":"2011-03-02T09:15:08.233+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Plate2Page"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preserves\/Jams\/Jellies"}],"title":{"type":"text","$t":"Morello Cherry Chocolate and Cognac Teacakes"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Morello Cherry Cognac Chocolate Cakes (0007) by Meeta K. Wolff\" border=\"0\" alt=\"Morello Cherry Cognac Chocolate Cakes (0007) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge1Qvc_H83-9zafOekxycoc827E_bpfGPjHSQTWATm7GmvKZM3KKWKfuBvINPzCXBuvbdxUzIFIAYCUK8cZt08c1-M9V5GYtcxz4uwqjXoOTBo0m2CvM5ibyEGCVtRLZzjWtZ4bA\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003ETreats come in many shapes, forms and sizes. For her a treat could be the finest leather high heeled shoes, in red; all eyes are on her as she sways down the street. For him, his treat is a brand new part to the sleek Porsche 550 Spyder; he puts the pieces together like a jigsaw puzzle with his own hands. For the writer probably a simple stack of paper: his writer’s block subsides as he begins to fill the blank pages with new ideas.    \u003Cbr \/\u003E\nTreats: we all need and depend on them.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWe depend on them because they evoke the simplest of feelings in us so pure yet so essential like a soothing elixir permeating our bodies and minds. Treats make us happy; they give us satisfaction and help us feel secure.\u003C\/p\u003E\u003Cp\u003EOne summer day as the sun shone high in a cloudless blue sky, I’d taken the day off, as I sometimes do in the middle of the week, to enjoy the luxury of being home alone while everyone else was at work. It was the way I liked to cosset myself on occasions. Tom was researching in Dubai at the time and Soeren was at school. After spending the entire morning writing, I decided to do a few chores around the house before Soeren returned home. Taking the overflowing trash out was first on my list. \u003C\/p\u003E\u003Cp\u003EBarefooted, I stepped out of the main door on the warm concrete path and walked around the corner to the trashcan, I heard the door shut gently behind me. I was lost in thoughts and my mind was deep in the article, mentally editing what I had written earlier. Back at the door, for a millisecond I looked puzzled, until it dawned on me; the door was shut and the key was hanging in the keyhole - on the other side! \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Morello Cherry Cognac Chocolate Cakes (0025) by Meeta K. Wolff\" border=\"0\" alt=\"Morello Cherry Cognac Chocolate Cakes (0025) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhT36JaBLyC1csGJ0zBBUQ9Y8hBn0tBkqQgXHVhbQFxm-kTBRKBo_PdEc3hthnRrHRCwqdIGMl03HOZURMYM8tGorzheNzuK7XKVAoqAFMAonD8Q5b9oP1elv7Z0NHfzh2hZ4jlcQ\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI felt rather foolish - I am the one who usually teases my friends about such situations and I could not believe this was happening to me. There I was on a lovely spring day standing looking rather silly, without shoes in a well-worn T-shirt and shorts. What should be done in this situation? Usually I would have called Tom - and howled and cursed down the phone. However, as he was in Dubai and my mobile phone was in my handbag inside, there was going to be no howling today. At least I could curse to my heart’s content. \u003C\/p\u003E\u003Cp\u003EThe mind began racing. I walked up to my neighbor’s house on the right and rang the doorbell. No answer. I rang again but still no one opened the door. I walked to the neighbor’s house on the left and rang the doorbell. And got no answer. Shoulders slumped, I walked back up the path to the street and looked left and right. Besides for my black Golf, there was not a single car parked in any of the driveways of our entire street. \u003C\/p\u003E\u003Cp\u003EMore cursing followed. “That’s what you get for treating yourself to a day off when everyone else is at work!” I had no choice but to wait. Finally, I heard a car and as it came up the street, pulling up in the driveway opposite our house, I probably scared my old neighbor as I emerged in front of her waving my arms. I told her my story, apologizing for the way I was dressed and asked if I could call the locksmith. She laughed and asked me into her home and as I dialed the number of the locksmith, she disappeared into the kitchen. \u003C\/p\u003E\u003Cp\u003EReappearing with a tray of cooling iced tea and some teacakes she winked at me and said,    \u003Cbr \/\u003E\n“You look like you need a treat!” \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Morello Cherry Cognac Chocolate Cakes (0012) by Meeta K. Wolff\" border=\"0\" alt=\"Morello Cherry Cognac Chocolate Cakes (0012) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKjzWFl46u2VHwP-UhU89pzNlKbP3HcemmITQMsbXXnZFBRlid-g51pf00C14CjgRpASox3oO62J3BWzAAImR8Kv_PVzBQfMuVtZtP_YklpF7s_g1pUXJLMhyW8MsnTuH-9Jz4Mw\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u003C\/p\u003E\u003Cp\u003EThese treats are the perfect delicacy for all occasions. The decadent chocolate will comfort and the sticky Morello cherry preserve with a splash of cognac will clear up the discombobulated mind. Believe me, you will smiling as you bite into the soft moist and rich pastry.\u0026#160; \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EMorello Cherry Chocolate and Cognac Teacakes\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/morello-cherry-chocolate-and-cognac-teacakes\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E300g dark chocolate (70% cocoa), chopped      \u003Cbr \/\u003E\n200g butter, cubed       \u003Cbr \/\u003E\n4 eggs       \u003Cbr \/\u003E\n4 egg yolks       \u003Cbr \/\u003E\n110g muscavado sugar       \u003Cbr \/\u003E\n75g all purpose flour, sifted       \u003Cbr \/\u003E\n100g \u003Ca href=\"http:\/\/www.fortnumandmason.com\/product\/morello-cherry-fortnums-cognac-preserve-no62,5918.aspx\" target=\"_blank\"\u003EFortnum and Mason’s Morello Cherry and Cognac preserve\u003C\/a\u003E       \u003Cbr \/\u003E\nalternatively use 100g cherry preserve with 2 tablespoons cognac       \u003Cbr \/\u003E\n70g ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E       \u003Cbr \/\u003E\n150g granulated sugar\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat oven to 180 degrees C. Lightly butter mini kugelhopf forms with some butter.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a saucepan melt chocolate and butter over a medium high heat until smooth.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECombine eggs, egg yolks and sugar in a bowl until well incorporated and fluffy.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhisk together flour and chocolate mixture then pour over the eggs and sugar. Whisk gently until you have a thick, smooth and creamy mixture.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESpoon some of the mixture into the kugelhopf form, filling only halfway, then add a few teaspoons of the preserve. Finally top off with the remaining batter.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake in the oven for 20 to 22 minutes or until a toothpick inserted in the center of the cakes comes out clean.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a small box mix together the cinnamon and sugar. As soon as the cakes come out of the oven let them cool slightly then roll them in the cinnamon sugar to coat them.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/ol\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Morello Cherry Cognac Chocolate Cakes (0006) by Meeta K. Wolff\" border=\"0\" alt=\"Morello Cherry Cognac Chocolate Cakes (0006) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4C6pYtBTXjYOSjsYb1l6DhRnJhLgW6497Ra8HQpi2qpPqeg5pBySFPEWEc9hzYEnogdNKz1zYvP4UX3pamyQU9W05Dafvt9mTi0M9dOAWJDL6V_RaiDMVwPqFGra044U_ap85gw\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u003C\/p\u003E\u003Cp\u003EThese teacakes offer rich and mature flavors. I love the dark chocolate as it adds an intense and beautiful strong flavor, while the Morello cherry provides the perfect fruity kick. That cognac brings the aromas together making these the perfect treat to indulge into . \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 15px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"P2PLogoBordBia\" border=\"0\" alt=\"P2PLogoBordBia\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQN-G2XKGR2hAxGCxFKYnUW5pCMUEnyad66wkcsibtiQ-JvhFC8UDHAB2ifadC8g5eajNAm5eAOhuwDcWRC1KovVes11z-OctaSYU_3B_eTuxsojRHVhoX0DTmDoBrIlpDyknYHA\/?imgmax=800\" width=\"244\" height=\"128\" \/\u003E \u003C\/p\u003E\u003Ch4\u003E\u003Cstrong\u003EFrom Plate to Page\u003C\/strong\u003E\u003C\/h4\u003E\u003Cp\u003EThere’s a lot happening over at the \u003Ca href=\"http:\/\/platetopage.blogspot.com\/\" target=\"_blank\"\u003EFrom Plate to Page blog\u003C\/a\u003E and plenty to update. We’re featuring the sensational Prop Stylist and Creative Director \u003Ca href=\"http:\/\/www.propcloset.com\/\" target=\"_blank\"\u003E\u003Cstrong\u003ERobin Zachary\u003C\/strong\u003E\u003C\/a\u003E from New York this week. She shares her secrets and allows us a peek into her \u003Ca href=\"http:\/\/platetopage.blogspot.com\/2011\/02\/prop-stylist-and-creative-director.html\" target=\"_blank\"\u003EProp Closet\u003C\/a\u003E. We’re extremely excited to have her as our guest. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWAIT!\u003C\/strong\u003E That’s not all! We shared the news a few weeks ago that we’ve partnered with the very magnificent \u003Ca href=\"http:\/\/www.bordbia.ie\" target=\"_blank\"\u003E\u003Cstrong\u003EBord Bia\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E – Irish Food Board\u003C\/strong\u003E who are our principle sponsors. This allows us to provide our participants an extremely exclusive hands-on workshop. This week we have a huge surprise for all our \u003Cstrong\u003EIrish readers\u003C\/strong\u003E. Together with the\u003Cstrong\u003E \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.irishfoodbloggers.com\" target=\"_blank\"\u003E\u003Cstrong\u003EIrish Food Blogger Association\u003C\/strong\u003E\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.cooksacademy.com\/\"\u003E\u003Cstrong\u003ECooks\u003C\/strong\u003E \u003Cstrong\u003EAcademy\u003C\/strong\u003E\u003C\/a\u003E, we are holding a fantastic \u003Cstrong\u003Ecompetition\u003C\/strong\u003E that you cannot afford to miss. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EThe prize?\u003C\/strong\u003E Two lucky winners get to attend the \u003Ca href=\"http:\/\/platetopage.blogspot.com\/\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E residential workshop in Weimar from 20-23 May and participate in the many writing, styling, cooking and photography workshops that will take place over the weekend. The prize includes flights, airport transfers, accommodation and meals.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWant to know how you can enter?\u003C\/strong\u003E Just follow this link over to the \u003Ca href=\"http:\/\/www.irishfoodbloggers.com\/2011\/03\/01\/competition-win-a-chance-to-represent-ireland-at-a-european-food-bloggers-workshop\/\" target=\"_blank\"\u003EIFBA competition announcement page\u003C\/a\u003E for all the details. \u003C\/p\u003E\u003Ch4\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003E\u003Cimg style=\"margin: 0px 10px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxi-vKN-gF12zXHnzQM8PJlW-LZg1kvHtI3SVOFMg3CLKdPNFrgXiLRvLR6zHqqFe0-XOhplXUhvWBeNKFhkwt2n5lupoUPSODtY48YGF_BKAtrQcORbkBzGZs4jammLq0Nq2hNQ\/s800\/MMBadge-ThinkPink-03-2011.jpg\" width=\"200\" height=\"200\" \/\u003E\u003C\/a\u003E\u003C\/strong\u003EMonthly Mingle\u003C\/h4\u003E\u003Cp\u003EThis month sensational Sarah from \u003Ca href=\"http:\/\/blog.maisoncupcake.com\" target=\"_blank\"\u003EMaison Cupcake\u003C\/a\u003E is my guest hostess for the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E in March. \u003C\/p\u003E\u003Cp\u003EWe’re going to be having a lot of fun this month as Sarah takes us through all shades of pink and wants us to \u003Ca href=\"http:\/\/blog.maisoncupcake.com\/rhubarb-raspberry-pavlova\/\"\u003EThink \u003Cstrong\u003EPink\u003C\/strong\u003E\u003C\/a\u003E. Head on over to the announcement page for all the details and how you can join us for this quirky party. \u003C\/p\u003E\u003Cp\u003EThe \u003Cstrong\u003Edeadline is March 30th\u003C\/strong\u003E. Hope to see you there!\u003C\/p\u003E\u003Cp\u003EHope you all have a wonderful week ahead and a relaxing weekend. I’ll be back next week with a very different Italian classic. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore chocolate treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"419\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"135\" align=\"center\"\u003E\u003Cimg title=\"Chocolate Pavlova (0009) by MeetaK\" border=\"0\" alt=\"Chocolate Pavlova (0009) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"135\" align=\"center\"\u003E\u003Cimg title=\"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel (05) by MeetaK\" border=\"0\" alt=\"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel (05) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhcA5E4xJ0dA0hu8KBLLKyd8FZiNc1j1jI_8J4vNToyAYmggeeoajHmuq_mwiL0vuR7utlVe0QfmTIze2OO1oI83MWCmY5c0ni6SzIWVoryqAE7V7wfj8Hi3rgxYICb_MhQgM11lQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"139\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_3v7OtbOPV6ZXAkevY6rG0uZBx0cXB5gxSreDR6wiNuO1azRj35rTMspleIIMZedZlGeFMN9RpdozvLn7bd9ZJ3mjGwYN_PO_rPckWpEeerhzsw7eOhd8YM_IWF0Ld52tp8dZAg\/s288\/ChocRaspCremeCaramel01framed[2].jpg\" width=\"120\" height=\"178\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"135\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html\" target=\"_blank\"\u003EChocolate Pavlova with Chocolate Mascarpone Mousse\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"135\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/02\/rich-chocolate-banana-breads-with.html\" target=\"_blank\"\u003ERich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"139\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/10\/chocolate-and-raspberry-creme-caramel.html\" target=\"_blank\"\u003EChocolate and Raspberry Crème Caramel\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1574538366805705890\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/03\/morello-cherry-chocolate-and-cognac.html#comment-form","title":"45 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1574538366805705890"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1574538366805705890"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/03\/morello-cherry-chocolate-and-cognac.html","title":"Morello Cherry Chocolate and Cognac Teacakes"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge1Qvc_H83-9zafOekxycoc827E_bpfGPjHSQTWATm7GmvKZM3KKWKfuBvINPzCXBuvbdxUzIFIAYCUK8cZt08c1-M9V5GYtcxz4uwqjXoOTBo0m2CvM5ibyEGCVtRLZzjWtZ4bA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"45"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7856246568779687764"},"published":{"$t":"2011-02-09T08:30:00.005+01:00"},"updated":{"$t":"2011-02-09T08:45:22.618+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Norway"}],"title":{"type":"text","$t":"Brunost Cheese Panna Cotta with Sticky Toffee Pears"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Brunost Panna Cotta with Sticky Toffee Pears (0021) by Meeta K. Wolff\" border=\"0\" alt=\"BrunostPannaCotta_0021-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirALdtuhPOCbPtFOic9X8tN4P-nGON0dF7mZuTw-6J8m77OHBUNvOre49zmJk93y8JPhm8mJCdb4cw02tL5DY0yvtlkI2peMT3k7_WlfVLzE5Qvstn4Z67cOrwGMzVeTQGkakVGg\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EAs I entered the house the first thing that struck me was the composed stillness. The lights were on but it really seemed that nobody was home. Straight away my mind began wondering if something was wrong. Why is it that every time things are slightly displaced or out of routine we expect the bad?\u0026#160;\u0026#160;\u0026#160;\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI meekly walked into our spacious dining and living area and smiled. In the center of the worn wooden dining table I was greeted by a colorful card adorned by a somewhat wonky looking hand-drawn red heart. My favorite vase was standing proudly filled with my favorite fresh flowers - calla lilies in several hues of red and pink. Leaning against the vase was a vanilla colored envelope with my name on it. \u003C\/p\u003E\u003Cp\u003E“Will you be my Valentine?” I turned around and Soeren, at the time 5 years old, stood smiling cheekily at me. \u003C\/p\u003E\u003Cp\u003E“We’ll have to duel over this fair lady like true gentlemen do!” replied Tom coming down the stairs.    \u003Cbr \/\u003E\n“Correction - like real Jedi Knights! Where is your laser sword Master Obi Tom?” squealed Soeren running past him and back up the stairs.     \u003Cbr \/\u003E\n“Happy Valentine’s day!” Tom said brushing my cheek with his lips before he chased after Soeren.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Brunost Panna Cotta with Sticky Toffee Pears (0017) by Meeta K. Wolff\" border=\"0\" alt=\"BrunostPannaCotta_0017_WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhUq10BKQyCl-D-1Qzpp-4mKL3mQ9wXm-_K2Ky0Do7vM7ApaIt6vgWLh_eGp90Wt00lXb9aXavBWWRo0uswPAshfS7GBQGYHMGTz1SqZNqKy3TVtHc3GAmyQShbB_QGT7FuPF4nPA\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThere I was, left to myself again, thinking “Boys and their games!” I remembered the envelop and opened it to find an elegant hand-made card inviting me to a three course homemade dinner. Each course of this Italian themed menu was described in minute detail, making me think of the trouble Tom must have gone through. The card boosted my mood and I was looking forward to the dinner. \u003C\/p\u003E\u003Cp\u003ESomething was not right though. I walked into the kitchen. The lights were out and there was an eerie tranquility in the air. Surely if I was to be treated to an Italian 3 course meal then where was the pasta bubbling in the pot, the ragu simmering gently on the stove, where was the fragrance of fresh basil and where were the dirty bowls of chocolate and mascarpone? Shouldn’t the kitchen be lively with hectic commotion?\u003C\/p\u003E\u003Cp\u003EI went back to the card and picked it up again. I must have missed something or misread a tiny by-line. Yes - indeed I realized there was a very vital piece of information that was not stated on the card. The date!\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Brunost Cheese (0015)by Meeta K. Wolff\" border=\"0\" alt=\"BrunostCheese_0015_WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTfTUDQIAZnHGOyOt5sP6mMIwHAAuj2GCjpsOZW6LtxB172KJMWPzZFmEtUkLZKvoITC5x4fGYES9jILHJ7bz_UBip5raoPe9dVuZhzO7PTs2JeIuQcGydaIVvfoDUeYBtFeRHZw\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EYou see, three years later I am still waiting for my romantic three course homemade Italian dinner. The card is boldly pinned on our cork board, defiantly expecting to finally recompense the dinner promised. I’ve started to add tally marks at the bottom of it to mark the years as they go by. It’s become a common joke between both of us and every time Tom pompously proclaims he is a good cook, I jovially harangue and tease him about the romantic Italian Valentine meal that never was cooked!\u003C\/p\u003E\u003Cp\u003EIt’s Valentine’s day again soon and I wonder if \u003Cem\u003Ethis\u003C\/em\u003E year I’ll get my long expected dinner. I’d even pitch in with dessert. Maybe with this one here!\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Brunost Panna Cotta with Sticky Toffee Pears (0015) by Meeta K. Wolff\" border=\"0\" alt=\"BrunostPannaCotta_0015-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSCJqHAtnf32WFeMvfJC7xBzcRHXGmAZQy_K6J3rjjFbeseYSlI7h1RHrsxcC4xg8rinrnFKxDNHn7PEsXNATAUzvSH1AJsKhW4hylZKoscDxZM-CcSJx26YDKJCoqDjfcvXNviQ\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThis is one of my latest experiments. It’s Italy meets Norway in the sweetest of pairings. Silky, creamy smoothness of panna cotta infused with the caramel aromas of Brunost cheese. Recently I featured the spectacular Norwegian\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/01\/brunost-cheese-norwegian-delicacy.html\"\u003E Brunost cheese\u003C\/a\u003E and read all your comments with delight as you all shared your experiences with the cheese. Thank you!\u003C\/p\u003E\u003Cp\u003EWhile the cheese is incredible on its own, I could not resist playing around with a few ideas. This is one of them. The flavors come together in perfect harmony, complementing each other to a perfect dessert. The vanilla highlights the wonderful caramel-\u003Cem\u003Ey,\u003C\/em\u003E slightly salty notes of the Brunost, while the toffee sticky pears adds a wonderful new level to the dessert.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Brunost Panna Cotta with Sticky Toffee Pears (0019) by Meeta K. Wolff\" border=\"0\" alt=\"BrunostPannaCotta_0019-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRaAjK738XsXHPL-wb0W5rKD7HHz_-M8LOolRfKJbZIb4enNQf37RkhxFWWikkkprf0yanU-niL_lELFVIt_Ehpq4EwwhKlPD7Zr8En2dlMrXEQzz3oQNIcDF_B4v4zQoN3tnGcg\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160; \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EBrunost Cheese Panna Cotta with Sticky Toffee Pears\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/brunost-cheese-panna-cotta\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the panna cotta          \u003Cbr \/\u003E\n\u003C\/u\u003E\u003C\/em\u003E500g cream       \u003Cbr \/\u003E\n50g sugar       \u003Cbr \/\u003E\n1 vanilla bean, insides scraped and pod reserved       \u003Cbr \/\u003E\n70g Brunost cheese, thinly sliced       \u003Cbr \/\u003E\n3 sheets gelatin\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the sticky toffee pears          \u003Cbr \/\u003E\n\u003C\/u\u003E\u003C\/em\u003E200g muscavado sugar       \u003Cbr \/\u003E\n200g butter       \u003Cbr \/\u003E\n2 pears, cubed       \u003Cbr \/\u003E\n\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPour cream and sugar in a saucepan and gently heat. Add the vanilla pod and the innards, stirring with a wooden spoon. Allow to simmer for about 5 minutes then add the slices of Brunost to the mixture. The cheese will begin to melt fairly quickly. Simmer mixture for another 5 to 8 minutes, stirring occasionally until the Brunost has melted completely.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESoak the gelatin in a bowl filled with cold water for 5 minutes. In the meantime prepare your dessert glasses or bowls.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETake the saucepan off the heat, remove the vanilla pod and stir in the soft gelatin into the mixture.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the brunost-vanilla-cream mixture through a fine meshed strainer into a jug (this helps for easy and clean pouring in the dessert glasses), then carefully pour equal amounts of liquid in each dessert glass.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace in the refrigerator and allow to set for at least 4 hours, but preferably overnight.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETo make the sticky toffee pears, place sugar and butter in a saucepan and over a low heat, simmer until the sugar has dissolved. Continue to cook until the sauce takes on a lovely toffee color. Add the pear cubes and allow them to soften – about 2-3 minutes in the toffee sauce. Remove from heat and cool completely.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETo serve, pour 2-3 tablespoons of the sticky toffee pears over the panna cotta. I added a few cubes of fresh pears over this, which gives it a slight crunch and an additional fruity taste, however this is entirely optional. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EMeeta’s Tip\u003C\/strong\u003E: I understand that Brunost is not available everywhere, so if you are having trouble finding the cheese then try this other twist – add 2-3 tablespoons of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/cooking-school-5-ways-to-make-homemade.html\" target=\"_blank\"\u003Edulce de leche\u003C\/a\u003E and a pinch of fleur de sel to the cream mixture. While the flavor will be different to this Brunost Panna Cotta you’ll be a step closer to a very divine dessert!\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Brunost Panna Cotta with Sticky Toffee Pears (0025) by Meeta K. Wolff\" border=\"0\" alt=\"BrunostPannaCotta_0025-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEigBrnDnGOm0iX_cEi1T71aM-XERe_ByuLaV4HW7fR2xILagAL6-DCf_2G__BjboIITz0c0vUfCYHiZEMwoU1jL2roEBxx59yN_TFYfXKfjzD7J1yqRS-SD3PuNtkAGKajzzKEJtg\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EBrunost is an acquired taste and depending on the variety you are using you might find the flavors more intense or fairly mild. I used the variety \u003Ci\u003EGudbrandsdalsost\u003C\/i\u003E for the panna cotta, which is not as bold in it’s flavors as some of the other ones. I liked it because, in my opinion it provided the perfect balance of flavors\u0026#160; The distinct sweet caramel flavor paired with a hint of saltiness and rounded off with that essence of goat milk, without being too goat-\u003Cem\u003Ey\u003C\/em\u003E was spot on. However, if you prefer a more pronounced flavor, you should try the more intensive variety.\u003C\/p\u003E\u003Cp\u003EThe Brunost melted away in the creamy vanilla mixture and as it did it began changing the pure white creamy mixture into delicate shades of beige to vanilla to eggshell. The fruity pears in the sticky toffee sauce intensify the caramel experience of this panna cotta. It definitely is a dessert that will have your special guest, or your loved one scraping the glass clean with their spoons and it sure beats the cheese platter!\u003Cimg style=\"border-right-width: 0px; margin: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"Bloggies11th\" border=\"0\" alt=\"Bloggies11th\" align=\"right\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmzvnmJVRldm0hE4jl6Gc-RWCLgK0oVNbdqPnhPOx6zTcledk2MOBkEiRhlBKhDGRnmaKp8kRjcye8nfLA_Fgh33Jl_bYpw0AZQT1aHhrSM-HFgUrqWRuca47wUKYXsxY5hZhJQA\/?imgmax=800\" width=\"200\" height=\"87\" \/\u003E\u003C\/p\u003E\u003Cp\u003EWhat’s For Lunch, Honey? is one of top five finalists for \u003Cstrong\u003EBest European Blog\u003C\/strong\u003E this year at the \u003Ca href=\"http:\/\/2011.bloggi.es\/\" target=\"_blank\"\u003EEleventh Annual Weblog Awards\u003C\/a\u003E. I’m already very proud and thank all those who nominated me in this category. Now all you need to do is \u003Ca href=\"http:\/\/2011.bloggi.es\/\" target=\"_blank\"\u003Ego back and vote\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 15px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgKdQk3GknODDSe3nggvAPsubiZNqM_jncCJ_Rz50J8RmhPN6DEoZ-9mJd5W_7tsIFCZOLqcRB-o_qQTnZfBWRqRkOiUf1V9v4MbGmrhARol29yhFWe5v2tXhzKsFzVgUuMpAoAlA\/s800\/02.2011_MMBadge.jpg\" width=\"180\" height=\"180\" \/\u003EI’m sending a few of these Brunost panna cottas to Astrid, who not only is my gracious guest hostess for this month’s \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E but also will be celebrating her birthday on the 19th. Happy Birthday Astrid. Her theme for the Monthly Mingle is “\u003Ca href=\"http:\/\/foodblog.paulchens.org\/?p=3369\" target=\"_blank\"\u003ESmall Bites – Soul Food for the Loved Ones\u003C\/a\u003E” Perfect for a Valentine or a birthday surprise! Hope you will join us for the event – the deadline is \u003Cstrong\u003EFebruary 28th\u003C\/strong\u003E.\u003C\/p\u003E\u003Cp\u003EAs for me – I am not sure if I’ll finally get that 3 course meal or if I’ll add another tall mark to the card. One thing is for sure – both my Valentines will get their sweet treats ;o) \u003C\/p\u003E\u003Cp\u003EHope you all have a great weekend and enjoy a day filled with fragrant flowers, decadent chocolates, extravagant meals and most of all special moments with your loved one on Monday! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore Panna Cotta from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SFgGuGG7UfI\/AAAAAAAACmE\/3wFuyQFRiVs\/Strawberry Panna Cotta 01 framed.jpg?imgmax=800\" width=\"120\" height=\"175\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/R9GcZ7DfgaI\/AAAAAAAAB3w\/Oz-CMhDmRdo\/SaffronCardamomPannaCotta07aframed3\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SMbXRejeZLI\/AAAAAAAAC_s\/zZUkOOFZJ0k\/Choc Panna Cotta 02 framed[2].jpg?imgmax=800\" width=\"120\" height=\"184\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/sensational-strawberry-panna-cotta-with.html\"\u003EPanna Cotta - Strawberry with Balsamic Red Wine Syrup\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-saffron-and-cardamom-panna.html\"\u003EPanna Cotta with Saffron \u0026amp; Cardamom \u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/chocolate-panna-cotta-with-caramelized.html\"\u003EPanna Cotta - Chocolate with Caramelized Pineapple and Amarena Cherries\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7856246568779687764\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/02\/brunost-cheese-panna-cotta-with-sticky.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7856246568779687764"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7856246568779687764"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/02\/brunost-cheese-panna-cotta-with-sticky.html","title":"Brunost Cheese Panna Cotta with Sticky Toffee Pears"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirALdtuhPOCbPtFOic9X8tN4P-nGON0dF7mZuTw-6J8m77OHBUNvOre49zmJk93y8JPhm8mJCdb4cw02tL5DY0yvtlkI2peMT3k7_WlfVLzE5Qvstn4Z67cOrwGMzVeTQGkakVGg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"31"}}]}});