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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","$t":"Food creates memories! The cooking and food blog What’s for lunch, Honey? invites you to come in and experience your senses, creating sensual memories. Experience life, homemade food, fast, fresh recipes and photography."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/-\/Easter+Recipes?alt=json-in-script\u0026max-results=50"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/search\/label\/Easter%20Recipes"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$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":"29"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"50"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8301313585568674734"},"published":{"$t":"2024-03-20T10:00:00.004+01:00"},"updated":{"$t":"2024-03-20T10:55:36.609+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Rising to Tradition: Homemade Raisin and Cardamom Bread"},"content":{"type":"html","$t":"\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53587650115\/in\/dateposted\/\" title=\"Rasin_Bread-by Meeta K. Wolff-0003\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53587650115_a5aacf0bb5_o.jpg\" width=\"645\" alt=\"Rasin_Bread-by Meeta K. Wolff-0003\"\/\u003E\u003C\/a\u003E\n\u003Cp\u003EFamily traditions are the threads that weave the fabric of our shared experiences, binding generations together with cherished memories. These are the rituals we do on a regular basis - whether it's the annual holiday gatherings filled with laughter and love, or the simple Sunday dinners where stories are exchanged over homemade meals, these traditions create a sense of continuity and belonging. \u003C\/p\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\n\u003Cp\u003EThey're the things that we pass down from generation to generation, like baking grandma's secret recipe cookies or going on annual adventure trips. These traditions help us stay close and connected, even when we're far apart. And when we leave after a short visit, we miss our families even more because we know that it's the traditions that make us feel so at home.\u003C\/p\u003E\n\u003Cp\u003EI have just returned from Dubai, where I spent precious moments with my parents. Returning has evoked a bittersweet sensation. While the memories of our time together linger fondly in my mind, the quiet solitude of being back in my own space feels strangely empty. The laughter that filled the air during our family outings and the warmth of their embrace now seem like distant echoes. In the absence of their presence, every corner of my home feels a little colder, a little lonelier. Despite the modern marvels and vibrant experiences of Dubai, nothing compares to the simple joy of family time. I find myself yearning for those cherished moments, wishing I could turn back the clock and relive them once more. Until our paths cross again, I carry their love in my heart, eagerly awaiting the next reunion.\u003Cp\u003E\n  \n\u003Ca  href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53587584653\/in\/dateposted\/\" title=\"Dubai 2024 Photo Collage - 3\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53587584653_2be3e4819e_o.png\" width=\"645\"alt=\"Dubai 2024 Photo Collage - 3\"\/\u003E\u003C\/a\u003E\n  \u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53587689554\/in\/photostream\/\" title=\"Dubai 2024 Photo Collage - 2\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53587689554_ac4f848c3b_o.png\" width=\"645\" alt=\"Dubai 2024 Photo Collage - 2\"\/\u003E\u003C\/a\u003E\n  \u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53587584648\/in\/photostream\/\" title=\"Dubai 2024 Photo Collage - 1\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53587584648_794e507831_o.png\" width=\"645\" alt=\"Dubai 2024 Photo Collage - 1\"\/\u003E\u003C\/a\u003E\n\n\u003Cp\u003EAs Easter approaches, I am hoping that it will bring with it the promise of joy and togetherness with my small family. To lift my spirits a little I embark on the delightful journey of Easter preparations, filling our home with the aroma of freshly baked treats and the vibrant hues of spring decorations. I look forward to gathering around the kitchen table, laughter and conviviality fill the space, dispelling the lingering sense of emptiness left by my recent return from Dubai. Together with my husband and son, we will be dying eggs, baking batches of hot cross buns, and plan our Easter Sunday festivities. As we eagerly await the arrival of Easter morning, I am grateful for the love and companionship that surround me, knowing that with my loved ones by my side - those near and far, every moment is filled with meaning and happiness.\u003C\/p\u003E\n\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53587422538\/in\/photostream\/\" title=\"Rasin_Bread-by Meeta K. Wolff-0006\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/53587422538_c2621ae213_o.jpg\" width=\"645\" alt=\"Rasin_Bread-by Meeta K. Wolff-0006\"\/\u003E\u003C\/a\u003E\n\u003Cp\u003EThis Easter, we embark on a special baking project that holds a poignant reminder of my mother's culinary talents. Inspired by her delicious creations, we've decided to bake a homemade raisin bread, a nostalgic nod to the comforting aromas that once filled our family kitchen. As we gather the ingredients and roll up our sleeves, memories of my mother effortlessly kneading dough and carefully folding in plump raisins flood my mind. While this recipe may not be an exact replica of her masterful baking, each step brings us closer to capturing the essence of those cherished moments spent together. As the scent of cinnamon and warm bread wafts through the kitchen, I can't help but feel a sense of comfort and connection, knowing that with every slice, we honor the legacy of love and tradition she imparted upon us. \u003C\/p\u003E\n\u003Cdiv\n  class=\"recipe\"\n  itemscope=\"itemscope\"\n  itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\n\u003E\n  \u003Ch1 itemprop=\"name\"\u003E\n    Recipe: Homemade Raisin and Cardamom Bread\n  \u003C\/h1\u003E\n  \u003Cdiv class=\"reciperight\"\u003E\n    \u003Ca\n      class=\"printrecipe\"\n      href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/easter-raisin-cardamom-bread\"\n      target=\"_blank\"\n      \u003EPrint Recipe\u003C\/a\n    \u003E\n    \u003Ca\n      title=\"Homemade Raisin and Cardamom Bread\"\n      href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53587650115\/in\/dateposted\/\"\n      \u003E\u003Cimg\n        class=\"recipeimage\"\n        alt=\"Rasin_Bread-by Meeta K. Wolff-0003\"\n        src=\"https:\/\/live.staticflickr.com\/65535\/53587650115_a5aacf0bb5_o.jpg\"\n        itemprop=\"image\"\n    \/\u003E\u003C\/a\u003E\n  \u003C\/div\u003E\n  By \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003EPrep Time:\n  \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E \u003Cbr \/\u003ETotal Time:\n  \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H30M\"\u003E1 hour 10 min\u003C\/time\u003E - 85 minutes rest time\n  \u003Cbr \/\u003EMakes: \u003Cspan itemprop=\"yield\"\u003E1 loaf\u003C\/span\u003E\n  \u003Cbr \/\u003E\n  \u003Ch2\u003EIngredients\u003C\/h2\u003E\n  \u003Cul itemprop=\"ingredients\"\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E\n      200 ml milk + extra for brushing\n    \u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E75g butter + extra for the form, at room temperature\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E14g yeast, fresh \u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E70g sugar\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E500g flour + extra to knead the dough, type 405\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E1 egg\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003Ea good pinch of ground cardamom, as to your taste\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003EPinch of salt\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E150g raisins\u003C\/li\u003E\n      \u003C\/ul\u003E\n  \u003Ch2\u003EMethod\u003C\/h2\u003E\n  \u003Col itemprop=\"instructions\"\u003E\n    \u003Cli\u003E\n      Heat the milk and butter in a pan until the butter has melted. Leave to cool until the mixture is only lukewarm. Pour the mixture into a bowl. Crumble in the yeast and sprinkle over the sugar. Using a stand mixer stir on low with a whisk until the yeast has dissolved.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n     Add the egg and mix into the yeast mixture. Using the dough hook start mixing the flour with the cardamom and salt. Gradually incorporate all the flour. Knead for 5 minutes, then remove from the bowl and knead briefly with your hands on a lightly floured work surface. Now work the raisins into the dough.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      Cover the dough and leave to rise in a warm place for approx. 45 minutes. Work the dough with your hands again, then shape into an oblong shape and place in a greased loaf pan (30 cm). Cover again and leave to rise for 40 minutes.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      Preheat the oven to 180 degrees top\/bottom heat (fan oven: 160 degrees). Brush the raisin bread with milk. Bake on the lowest shelf in the oven for approx. 40 minutes. After baking, turn out of the pan after a few minutes and leave to cool.\n    \u003C\/li\u003E\n   \n  \u003C\/ol\u003E\n  \u003Ch2\u003ETips and Notes\u003C\/h2\u003E \u003Cbr \/\u003E\u003Cb\u003ETo prevent the bread from getting too dark:\u003C\/b\u003E\nIf the bread starts to get too dark, simply cover it with some aluminium foil and finish baking after the regular time. \u003Cbr \/\u003E\u003Cb\u003ESoak Raisins:\u003C\/b\u003E Before incorporating them into the dough, soak the raisins in warm water or a flavorful liquid (such as rum or orange juice) to plump them up and infuse them with extra moisture and flavour. \u003Cbr \/\u003E\u003Cb\u003EKnead Thoroughly:\u003C\/b\u003E Proper kneading develops the gluten in the dough, resulting in a soft and elastic texture. Knead the dough until it is smooth and supple. \u003Cbr \/\u003E\u003Cb\u003EIncorporate Flavorful Additions:\u003C\/b\u003E Consider adding spices like cinnamon, nutmeg to enhance the flavor of the bread. You can also add nuts or citrus zest for additional texture and taste. Or if you are not a fan of raisins you can use dried blueberries or cranberries too. \n\u003C\/div\u003E\n\u003Chr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E\n\u003Ca title=\"SpiceInfusions-032016-Meeta K. Wolff-0027\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/26278967372\/in\/dateposted\/\"\u003E\u003Cimg alt=\"SpiceInfusions-032016-Meeta K. Wolff-0027\" height=\"967\" src=\"https:\/\/farm2.staticflickr.com\/1614\/26278967372_5ec107b0cb_b.jpg\" width=\"645\"\u003E\u003C\/a\u003E\n\u003Cp\u003ECardamom is one of the world’s most ancient spices and an expensive spice, second only to saffron. It boasts of wonderful citrusy, minty and floral notes and captures an exotic essence in all of the dishes it is added to. It is not the most subtle of spices but if it is used properly it will take a simple sweet or savory dish to new heights adding layers of exciting flavor.\u003C\/p\u003E\n\u003Cp\u003EThe taste of our homemade raisin and cardamom bread is a harmonious blend of sweet and aromatic flavors that dance on the palate with each bite. The plump raisins add a natural sweetness that is complemented by the warm, slightly citrusy notes of cardamom. As you sink your teeth into the soft, tender crumb of the bread, the subtle spice of the cardamom gently lingers, while the juicy bursts of raisins provide delightful pockets of sweetness. It's a delightful balance of flavors, evoking a sense of comfort and indulgence with every mouthful.\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003EYou'll love my other Easter Breads:\u003C\/strong\u003E\u003C\/p\u003E\n\u003Ctable border=\"0\" cellpadding=\"2\" cellspacing=\"2\" style=\"width: 403px;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg alt=\"Orange Pistachio Sweet Challah-0044\" height=\"240\" src=\"https:\/\/farm8.staticflickr.com\/7606\/16803985109_a8ebf0f679_o.jpg\" width=\"160\" \/\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg alt=\"Challah 0035 by Meeta K. Wolff\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/proxy\/AVvXsEis4Xp5BoNTJ2t5pySzXP92Miw7JES3_tjr6r4TC3AxG1XbLXIK5ERI0IxtYLrFX_o0CVSjpk30ommszfA5vBWnI0ekTOWvUX6QLWfV4JOGecBaQW2_N8NX-l0VPmZf1pUB10UyM6ed0BaBbv5qMPrv_F1dbN3I0uhT9A=s0-d\" width=\"160\" \/\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"134\"\u003E\u003Cimg alt=\"EasterBreadCardamomOrange-0002-WM\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/proxy\/AVvXsEgW71J22buvgZ3lxZoqedVirEWKKcQ0qku65v0oBGt7tjc4PeYc4cvaf5uhP7NfEitlf7Y4xMC0ggi1q0pTr8n9W45Pq5JJRwf3JcZFGVXeiqVjman2Cue-xqiu4YBphDmnRNYXY45G51tRltuXdfDi271TQDNej6Av=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\/2015\/04\/orange-and-pistachio-challah.html\" target=\"_blank\"\u003EOrange and Pistachio Sweet Challah\u003C\/a\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2013\/12\/CardamomInfusedChallah.html\" target=\"_blank\"\u003ECardamom Infused Challah\u003C\/a\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"134\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2012\/03\/muscovado-sugar-orange-and-cardamom.html\" target=\"_blank\"\u003ECardamom Orange Easter Bread\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\n    \u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2024\n    Meeta Khurana Wolff unless otherwise indicated. | All rights reserved |\n    Please Ask First\u003C\/small\n  \u003E\n\u003C\/p\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8301313585568674734\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2024\/03\/easter-raisin-cardamom-bread.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8301313585568674734"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8301313585568674734"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2024\/03\/easter-raisin-cardamom-bread.html","title":"Rising to Tradition: Homemade Raisin and Cardamom Bread"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/proxy\/AVvXsEis4Xp5BoNTJ2t5pySzXP92Miw7JES3_tjr6r4TC3AxG1XbLXIK5ERI0IxtYLrFX_o0CVSjpk30ommszfA5vBWnI0ekTOWvUX6QLWfV4JOGecBaQW2_N8NX-l0VPmZf1pUB10UyM6ed0BaBbv5qMPrv_F1dbN3I0uhT9A=s72-c-d","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8377980455922732604"},"published":{"$t":"2019-01-31T14:17:00.000+01:00"},"updated":{"$t":"2019-01-31T16:20:15.272+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Poppy Seed \u0026 Chai Mini Cakes with a Chai Cream Glaze"},"content":{"type":"html","$t":"\u003Ca title=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0008\" href=\"https:\/\/www.whatsforlunchhoney.net\/2019\/01\/poppy-seed-chai-mini-cakes.html\"\u003E\u003Cimg alt=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0008\" src=\"https:\/\/farm8.staticflickr.com\/7816\/33042103628_20265aed4c_o.jpg\" width=\"645\" height=\"968\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EThere obviously is no topic that is hotter and en vogue in the first month of the year than “health, fitness and weight loss!” Year for year we list our goals and, year for year these topics always make the top 5 list of New Year’s Resolutions. Over the turn of the year my WhatsApp and Telegram messages were brimming with all the tips and to dos my friends were planning as soon as January came along. The gym I go to has been uncommonly full this month with people, sweating and pushing a few extra weights, determined to stick to those earnest goals they set. Every blog and food website I have visited this month also has some awesome recipe list on “detox”, “clean” food and how we can eat better through the year. I guess that is why I waited patiently to post my first recipe of 2019. . \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EAt the very latest by the end of January our bodies are swinging against us and every tiny pore is craving something more than kale and co.. “Dry January” or “Veganuary” were some of the concepts my friends were partaking in and I was having trouble to relate to throughout the month. January has got to be the dullest month anyway without having the added pressure of trying to become super, better and fitter humans overnight. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0004\" href=\"https:\/\/www.whatsforlunchhoney.net\/2019\/01\/poppy-seed-chai-mini-cakes.html\"\u003E\u003Cimg alt=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0004\" src=\"https:\/\/farm5.staticflickr.com\/4824\/46865351372_433cd8a563_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EPlease do not get me wrong! I am a very strong believer of eating well and nourishing our bodies properly. My belief is that we have to develop a more intricate relationship with our bodies, minds, souls and hearts and enrich, tend and cultivate a healthier connection with ourselves. When we nourish ourselves, we need to pay attention to what we feed our minds, our souls, our bodies and our lives. It is important for me because these factors always play a decisive role to help me create a nourishing environment conducive to my growth and well-being. And I have never really been very good at depriving myself of the things that have positive effects on my well-being.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0028\" href=\"https:\/\/www.whatsforlunchhoney.net\/2019\/01\/poppy-seed-chai-mini-cakes.html\"\u003E\u003Cimg alt=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0028\" src=\"https:\/\/farm8.staticflickr.com\/7926\/46865350402_78e54b2c05_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThe balance of whatever we do in life makes it a happier and healthier way to live. That has always been my goal in life. I never walk away from things that make me happy. I have my days of binge burgers and chocolate, but balance it out with a regular weekly healthy mix of fitness and nourishing meals. I have my phases of toxic emotional stress but I find my equilibrium by inviting friends who nourish my heart with their beautiful vibes. I have those evenings where my brain just needs to feed on trashy soaps and movies but I counterbalance by fuelling the brain with a phenomenal ballet.\u0026nbsp; \u003Cp\u003EAnd let’s be honest having a comfortable vice to fall back on just makes a dull and depressing month like January easier to master.\u0026nbsp; \u003Cp\u003E\u003Ca title=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0014\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/33042103088\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0014\" src=\"https:\/\/farm5.staticflickr.com\/4826\/33042103088_71e474c0e1_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ESo, here we go – I am here to put a smile on your sugar-shunned faces with something a little sweeter and tastier than the sugar-free, meat-free, carb-free, fat-free, nut-free and fun-free food you have been eating for the past few weeks. \u003C\/p\u003E\u003Cp\u003EThese little cakes are truly the most refined and flavourable way to break the January fast. I made them into mini-cakes so they do not feel too sinful but I cannot guarantee you will stop at just one. The aromatic spices and the brewed tea give the cakes a magnificent kick, the poppy seeds an awesome crunch while that glaze just adds a silky sweet highlight. To be honest the cake itself is not too sweet so if you really want to start the act of balance here you can leave the glaze out – but hey find the balance elsewhere. Today, just make these and enjoy it with a hot steaming cup of spiced chai. \u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Poppy Seed and Chai Mini Cakes with a Chai Cream Glaze\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/poppy-seed-chai-mini-cakes-with-a-chai-cream-glaze\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwSz8zyuA9lWhaC8ADEivFOjN5lCq5Es808FSUtVglgocWWe_qUOhalA_-qCO6vNbpKWvOgYEEFmkvIU0TwNMn2r7sWXxh1nJrHGcl9pyrMMUaqOwweqycoMUVGoGtbEykDsX3dw\/s1600\/Poppy_seed_Chai_Mini_Cakes_by+Meeta+K+Wolff-0014.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwSz8zyuA9lWhaC8ADEivFOjN5lCq5Es808FSUtVglgocWWe_qUOhalA_-qCO6vNbpKWvOgYEEFmkvIU0TwNMn2r7sWXxh1nJrHGcl9pyrMMUaqOwweqycoMUVGoGtbEykDsX3dw\/s1600\/Poppy_seed_Chai_Mini_Cakes_by+Meeta+K+Wolff-0014.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 \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H30M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT45M\"\u003E45 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nMakes 10 to 12 mini cakes  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003ECakes\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E240 g all-purpose flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g poppy seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons baking powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ teaspoon salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ teaspoon ground cardamom\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¾ teaspoon ground ginger\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¼ teaspoon ground cloves\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E115 g Butter, room temperature\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 large eggs, room temperature\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150 g fine granulated sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E80 ml brewed spiced black tea, cooled and at room temperature\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E120 ml whole milk, room temperature\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g sliced almonds\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EGlaze \u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E120 ml sweetened condensed milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g icing sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E30 ml brewed spiced black tea, cooled and at room temperature \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 180 degrees C and position a rack in the middle. Butter 10 to 12 mini-gugelhupf forms with butter, alternatively you can use a muffin form lined with paper liners.\u003Cbr \/\u003E\n\u003Cli\u003ESift flour, baking powder, salt, ginger, cardamom, and cloves into a bowl.\u003Cbr \/\u003E\n\u003Cli\u003EUsing a stand mixer fitted with the paddle attachment or using handheld beaters, whip the butter until creamy. Add the sugar and continue to whip till mixture is pale and creamy - approm 3 to 4 minutes. Add the eggs, one at a time making sure each one if fully incorporated before adding the next one.\u003Cbr \/\u003E\n\u003Cli\u003EWith the mixer turned off, add the tea, milk, poppy seeds and the sifted dry ingredients. Turn the mixer on low and quickly beat the mixture only until everything is incorporated. Remove the bowl and using a rubber spatula give the mixture a couple of folds, making sure to to clean the sides and scooping the bottom to make sure there are no lumpy bits sitting at the bottom of the bowl.\u003Cbr \/\u003E\n\u003Cli\u003ESpoon the batter into the gugelhupf or muffin forms and bake in the hot oven for approx. 20 minutes, or until a toothpick inserted into the center of one of the cakes, comes out clean. Cool the cakes completely on a wire rack.\u003Cbr \/\u003E\n\u003Cli\u003EWhile the cakes are baking make the glaze by mixing the condensed milk, icing sugar and the brewed spiced black tea in a small bowl. The consistency should be a nice thick and pourable glaze. When you are ready to serve drizzle the glaze over the cakes, sprinkle with the sliced almonds and serve. \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=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0011\" href=\"https:\/\/www.whatsforlunchhoney.net\/2019\/01\/poppy-seed-chai-mini-cakes.html\"\u003E\u003Cimg alt=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0011\" src=\"https:\/\/farm5.staticflickr.com\/4879\/46865352642_25af898925_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EAs we enter February, I think a pat on the back is order. You hung in there and had the will to see yourself through your goal. Now have a break – and indulge in a few of these. Tomorrow, you can get to the gym and make a gorgeous \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/05\/middle-eastern-style-buddha-bowl.html\"\u003Ebuddha bowl\u003C\/a\u003E. \u003Cp\u003EI thank all of you who have sent me some lovely messages asking me if I have been well. I know I took a long break from blogging this time. I did miss this space! I have had a busy few months and for those who follow me on \u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\"\u003EInstagram\u003C\/a\u003E know that I have been well albeit working hard to keep my balance.\u0026nbsp; \u003Cp\u003E\u003Cstrong\u003ENeed a few more cake ideas?\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=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff\" src=\"https:\/\/farm9.staticflickr.com\/8449\/8071512468_2d10e74025_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Sour Cream Maple Banana Cake (0012) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhMS8vCTwjvs3caXc5WkTvnVgMXQwSQ6wavRlJjXi3T0gPySJ8kJ5ojaTVptx-6qZ9nxWVLuGbhhJpyaeMfd6Qr4_r1oPLaj57qo4aZCOaDyJuRSoWeGzhza53GkMXurBc293pPRw\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Honey Roasted Apple Crostata (0099) by Meeta K. Wolff\" src=\"https:\/\/lh6.ggpht.com\/-5P4bv1pzuO4\/TsLaOulF-vI\/AAAAAAAAIik\/lsMxEx-2WcY\/HoneyAppleCrostata__0099-WM_thumb.jpg?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\/10\/PumpkinAllspiceBabka.html\" target=\"_blank\"\u003EMaple Roasted Pumpkin and Allspice Babka with Cinnamon Icing\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/01\/sour-cream-maple-banana-cake.html\" target=\"_blank\"\u003ESour Cream Maple Banana Cake\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/honey-roasted-cardamom-apple-and-brown.html\" target=\"_blank\"\u003EHoney Roasted Cardamom Apple and Brown Butter Streusel Crostata\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? © 2006-2019 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\/8377980455922732604\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2019\/01\/poppy-seed-chai-mini-cakes.html#comment-form","title":"32 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8377980455922732604"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8377980455922732604"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2019\/01\/poppy-seed-chai-mini-cakes.html","title":"Poppy Seed \u0026 Chai Mini Cakes with a Chai Cream Glaze"}],"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\/AVvXsEjwSz8zyuA9lWhaC8ADEivFOjN5lCq5Es808FSUtVglgocWWe_qUOhalA_-qCO6vNbpKWvOgYEEFmkvIU0TwNMn2r7sWXxh1nJrHGcl9pyrMMUaqOwweqycoMUVGoGtbEykDsX3dw\/s72-c\/Poppy_seed_Chai_Mini_Cakes_by+Meeta+K+Wolff-0014.jpg","height":"72","width":"72"},"thr$total":{"$t":"32"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-297383841682830578"},"published":{"$t":"2015-04-01T11:00:00.000+02:00"},"updated":{"$t":"2015-04-07T18:10:09.169+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"}],"title":{"type":"text","$t":"Easter: Orange and Pistachio Sweet Challah"},"content":{"type":"html","$t":"\u003Ca title=\"Orange Pistachio Sweet Challah-0044 by Meeta K. Wolff, on Flickr\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/04\/orange-and-pistachio-challah.html\"\u003E\u003Cimg alt=\"Orange Pistachio Sweet Challah-0044\" src=\"https:\/\/farm8.staticflickr.com\/7606\/16803985109_a8ebf0f679_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EEaster for me is an adopted festivity. Being an Indian Sikh I took to this colorful spring tradition when I married my German husband almost 17 years ago. As a Sikh we are a very tolerant religion and are more than open in celebrating the rituals and traditions of other religions. I was raised mostly in the Middle East and the US where as a family my brother and I were encouraged by my parents to take an interest in the traditions and cultures of all our friends.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt was not until I married and had a son of my own that I realized how important these teachings were. A Catholic by birth, my husband and his family are fairly lenient about their faith, but pay attention to following certain rituals during the various Holidays.\u003C\/p\u003E\u003Cp\u003EEaster is a special time and welcomes Spring after a cold winter – probably why it’s one of my favorite Christian Holiday. Living in Thüringen for the past 10 years I have heard about so many customs and practices during Easter that I was keen to find out the background of some of the less common ones. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Easter2015-0019 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16990176305\"\u003E\u003Cimg alt=\"Easter2015-0019\" src=\"https:\/\/farm8.staticflickr.com\/7604\/16990176305_2243e20ee0_o.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E \u003Ca title=\"Easter Lamb -0016 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16802468508\"\u003E\u003Cimg alt=\"Easter Lamb -0016\" src=\"https:\/\/farm8.staticflickr.com\/7584\/16802468508_81aaaf20ea_o.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWe all know about the coloring of the Easter eggs and then the Easter egg hunt, two favorites amongst many children. Another popular custom is that of the Easter rabbit hiding those colorful eggs around the gardens. On Easter Sunday the children then go out in search of these eggs. The origins of the Easter rabbit is however unclear. One of the theories is that the rabbit was the symbol of the fertility goddess Ostara and as Easter and Ostara’s festivity were celebrated in Spring the rabbit became the symbol for Easter too. But did you know that in Thüringen there was a time when storks delivered the Easter eggs? \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Orange Pistachio Sweet Challa-0054 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16802465198\"\u003E\u003Cimg alt=\"Orange Pistachio Sweet Challa-0054\" src=\"https:\/\/farm8.staticflickr.com\/7588\/16802465198_c8234918ca_o.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E \u003Ca title=\"Easter20015 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16964238856\"\u003E\u003Cimg alt=\"Easter20015\" src=\"https:\/\/farm8.staticflickr.com\/7605\/16964238856_dea4a34914_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe tradition of the Easter fire is one that dates back to the pre-Christian times. It marked the victory over winter and the awakening from a long, cold and hard winter. Later it was reinterpreted into the resurrection of Jesus Christ, who lights the darkness as the guiding light of the world. For many Christians in Thüringen the illuminating of the Easter is a central event. In our community wood, twigs and other flammable items are collected several weeks before Easter. On Saturday before Easter Sunday, the community church sanctifies and lights up the fire and residents of our community come together to enjoy beer and freshly grilled bratwürste!\u003C\/p\u003E\u003Cp\u003EA custom that I recently learnt about was the meaning of the Easter Lamb. In the Old Testament the lamb was described as a sacrificial animal and even today in some places a lamb is sacrificed to commemorate God. The white fleece of the lamb symbolizes purity and freedom and is placed at the altar to bless it. Nowadays in Germany the Easter lamb usually comes in the form of an adorable cake usually made out of a sponge mixture. For my search for the cake Easter Lamb I turned to the very talented bakers at \u003Ca href=\"http:\/\/www.roeslein.de\/index.php\"\u003EBäcker Rose \u003C\/a\u003Ehere in Weimar. I am a huge fan of their amazing variety of breads and sweet treats and when I told them I needed an Easter lamb they were more than pleased in baking this wonderful example. \u003C\/p\u003E\u003Cp\u003E\u0026#160; \u003Ca title=\"Orange Pistachio Sweet Challa-0056 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16964190326\"\u003E\u003Cimg alt=\"Orange Pistachio Sweet Challa-0056\" src=\"https:\/\/farm8.staticflickr.com\/7653\/16964190326_59fcc732e2_o.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAt home I usually bake a challah, yeasted sweet bread or hot cross buns before Easter Sunday and will take it to my in-laws where we generally spend the Easter days. On Easter Sunday we indulge in a nice big brunch where my bread plays a small but important role in the family traditions. This year I baked a special orange and pistachio filled yeasted braid full of sweet orange aromas and a wonderful nutty crunch! \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Orange and Pistachio Sweet Challah\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/orange-and-pistachio-sweet-challah\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Orange Pistachio Sweet Challah-0044 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16803985109\"\u003E\u003Cimg alt=\"Orange Pistachio Sweet Challah-0044\" src=\"https:\/\/farm8.staticflickr.com\/7606\/16803985109_63d0066643.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=\"PT1H\"\u003E1 hour\u003C\/time\u003E Plus resting time     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E6-8\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\"\u003E500g flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 organic oranges, zest of all three and juice of one \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 packet of dried baking yeast \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E220ml lukewarm milk \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 eggs \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g melted butter, lightly cooled \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E120g pistachios \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E120g Greek yogurt \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E160g Muscovado sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g ground almonds \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g chopped almonds \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPlace the flour, 90g sugar, zest of 1 orange and the pinch of salt in large mixing bowl. Sprinkle the baking yeast over the flour then, then pour 200ml of the lukewarm milk, 2 eggs and the melted butter into the bowl. With the dough hooks attached, knead the dough for a few minutes until it all comes together into a smooth mixture. If it is sticky add another 2-3 tablespoons of flour. Cover the bowl and allow to rest in a warm place for 35 minutes. \u003C\/li\u003E\n\u003Cli\u003EIn the meantime make the nut filling by chopping up approximately 100g of the pistachios. Transfer to a bowl and then add the zest from the remaining 2 oranges and the juice of one, yogurt, Muscovado sugar and both kinds of almonds. Mix well until you get a homogeneous mixture. \u003C\/li\u003E\n\u003Cli\u003EHeat the oven to 160 degrees C. Separate the remaining egg and mix the yolk with about 2 tablespoons of milk. The dough should be smooth and very pliable – using your hands knead it a few times. Roll out on the countertop to a rectangle (approx. 40 x 50 cm). Divide the dough in half lengthways and on each half spread half of the nut mixture leaving a 2cm edge free. Taking one half roll the dough – lengthways – to give you a long roll. Do the same with the other half. Braid the two pieces together, tucking the edges on both ends under the braid and pinching them together. \u003C\/li\u003E\n\u003Cli\u003ETransfer to a baking tray lined with baking paper. Brush the braid with the egg-milk mixture, scatter with the remaining chopped pistachios, then bake in the oven for 45 to 55 minutes. Keep a watch on it – if you see it browning too much cover with one or two sheets of baking paper. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Easter Lamb-0034 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/16782802207\"\u003E\u003Cimg alt=\"Easter Lamb-0034\" src=\"https:\/\/farm9.staticflickr.com\/8704\/16782802207_e2dfd9ed88_o.jpg\" width=\"640\" height=\"427\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EI wish you all a very Happy Easter! I hope you enjoy the time with your family - relaxing, brunching and egg hunting. The challah with it’s beautiful flavors of orange and nutty crunch is exceptional and a real stunner for a brunch table. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Easter 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 Brioche (03) by MeetaK\" border=\"0\" alt=\"Saffron Brioche (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi2igFHdgBf7WHRLCmUEnLdpAKh7doG4CiWPP5My-eF74Ur41W62bmos1NtGAjMtaKIm1elIfVZaZ2Z94pIwEe3xSoZzwFYWB4MxviW01tzdOYLem8AjlBmhyphenhyphenoKjjc1lrJO6GcvGw\/?imgmax=800\" width=\"160\" height=\"241\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Chocolate Prune Cherry Hot Corss Buns (0007)\" src=\"https:\/\/farm8.staticflickr.com\/7102\/13853573364_630e2be2e9_o.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"SunnySide Up Cake (0146)\" src=\"https:\/\/farm8.staticflickr.com\/7170\/13698936543_c8bf0a4b5c_o.jpg\" 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\/2010\/03\/easter-treats-buttery-saffron-brioche.html\" target=\"_blank\"\u003EButtery Saffron Brioche\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/04\/chocolate-cherry-prune-hot-cross-buns.html\" target=\"_blank\"\u003EChocolate Cherry and Prune Hot Cross Buns\u003C\/a\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/04\/SunnySideUpCake.html\" target=\"_blank\"\u003EThe Sunny Side Up Cake\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\/297383841682830578\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/04\/orange-and-pistachio-challah.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/297383841682830578"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/297383841682830578"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/04\/orange-and-pistachio-challah.html","title":"Easter: Orange and Pistachio Sweet Challah"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi2igFHdgBf7WHRLCmUEnLdpAKh7doG4CiWPP5My-eF74Ur41W62bmos1NtGAjMtaKIm1elIfVZaZ2Z94pIwEe3xSoZzwFYWB4MxviW01tzdOYLem8AjlBmhyphenhyphenoKjjc1lrJO6GcvGw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-9059757777921316122"},"published":{"$t":"2014-04-16T10:02:00.000+02:00"},"updated":{"$t":"2014-04-16T10:29:42.084+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"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":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Easter: Chocolate Cherry and Prune Hot Cross Buns"},"content":{"type":"html","$t":"\u003Ca title=\"Chocolate Prune Cherry Hot Corss Buns (0007) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853573364\"\u003E\u003Cimg alt=\"Chocolate Prune Cherry Hot Corss Buns (0007)\" src=\"https:\/\/farm8.staticflickr.com\/7102\/13853573364_630e2be2e9_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWe are a household of two different religions and cultures. Both our worlds were so far apart as we grew up that we were separated by a wall - literally. My husband was born and raised as a Catholic in the “GDR” or what is known as East Germany. A child of the 70s and 80s, at a young age he saw the wall come down in his early twenties. I am a Sikh, born in Bombay and raised around the world from the US to the Middle East. Fate definitely played a big role in bringing us together. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003E“When two souls are meant to be as one,    \u003Cbr \/\u003E\nA mysterious power will bring them together no matter how far apart”\u003C\/p\u003E\u003Cp\u003EAfter 16 years together we have become a pretty good team. There are times however, when our upbringing becomes very apparent, often with regards to our son. My husband, due to the circumstances he was raised in, is conservative and at times even narrow-minded on certain topics. As an Indian I was raised to respect our traditions and cultures but very openly and freely. At times I am probably too liberal in my thinking. Funnily though, when it comes to establishing rules I am the stricter of the two. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chocolate Prune Cherry Hot Corss Buns (0005) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853230563\"\u003E\u003Cimg alt=\"Chocolate Prune Cherry Hot Corss Buns (0005)\" src=\"https:\/\/farm4.staticflickr.com\/3700\/13853230563_c28583a483_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy husband likes coming home and being at home: garden work, DIY jobs around the home – all are his ideal ideas of spending free time. I love getting out, taking spontaneous trips, going out with friends or inviting them over, the theatre or concerts. He wants to buy a house; I think we have time for that when we are 60. He enjoys German stand-up comedy on TV, I rather watch Game of Thrones.\u003C\/p\u003E\u003Cp\u003EWe usually find common grounds on most subjects and our 11-year old son grows up with a colorful and diverse lifestyle and will often have two very different perspectives. He uses this to his advantage as his teachers have often told us that he tackles issues and problems at school from several sides and proposes ideas that are out of the box. From my husband’s perspective, who was taught to live within walls, without having the freedom of expressing thoughts or ideas, he is proud that his son has this privilege. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wild Field Flowers (0013) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853229053\"\u003E\u003Cimg alt=\"Wild Field Flowers (0013)\" src=\"https:\/\/farm4.staticflickr.com\/3750\/13853229053_bac930dda5_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EInterestingly enough when it comes to traditions my husband is fairly liberal, whereas I on the other hand find that traditions make a strong foundation for a family. So, I pay attention to give our son a balance of both his cultures and values from both our religions. Holidays like Easter are always a good time to discuss and research customs and traditions and a great place to do this is in the kitchen while baking or cooking. \u003C\/p\u003E\u003Cp\u003EEaster is one of the most popular religious holidays in Germany. Christians celebrate the resurrection of Jesus Christ. Some, modern-day Easter traditions however, still contain traces of even older pagan rituals. Dying eggs, for instance, goes back to a pre-Christian symbol of fertility. \u003C\/p\u003E\u003Cp\u003EOne popular tradition here in Germany is Easter egg hunting. On Easter Sunday families will spend the morning in the garden or around the house hunting for hidden colored eggs, nests with chocolate, baked goods and gifts. My favorite tradition, I have to say. I tend to integrate other customs I picked up from the countries I grew up in and spread them further amongst my German friends and family members. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wild field flowers (0015) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853199275\"\u003E\u003Cimg alt=\"Wild field flowers (0015)\" src=\"https:\/\/farm3.staticflickr.com\/2864\/13853199275_b3b1954b29_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI love baking mini challahs and hot cross buns, putting them in baskets with pretty colored eggs and flowers and leaving them for my friends on their doorsteps or hiding the baskets in bushes for my family to hunt. As the ears of chocolate rabbits are then bitten off I enjoy sitting back and listening to my husband’s grandmother tell us stories of Easter festivities when she was growing up. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chocolate Prune Cherry Hot Corss Buns (0003) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853231613\"\u003E\u003Cimg alt=\"Chocolate Prune Cherry Hot Corss Buns (0003)\" src=\"https:\/\/farm4.staticflickr.com\/3750\/13853231613_293def10d4_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EHot cross buns have become a tradition here, I’ve been baking them almost every year for the past 10-12 years. Often I bake the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/03\/cooking-school-hot-cross-buns.html\"\u003Etraditional hot cross buns\u003C\/a\u003E but there are times when I am in the mood to play around and try out different ideas. This year I deviated from the classic recipe and created luscious and sinful buns packed with dark chocolate chunks, moist prunes and sweet cherries. All I can say religious or not – get into the kitchen and start kneading. Enjoy!\u003C\/p\u003E\u003Ca href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853570394\" title=\"Chocolate Prune Cherry Hot Corss Buns (0018) by Meeta K. Wolff, on Flickr\"\u003E\u003Cimg src=\"https:\/\/farm8.staticflickr.com\/7061\/13853570394_773499405c_b.jpg\" width=\"610\" alt=\"Chocolate Prune Cherry Hot Corss Buns (0018)\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\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: Chocolate Cherry and Prune Hot Cross 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\/chocolate-cherry-and-prune-hot-cross-buns\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Chocolate Prune Cherry Hot Corss Buns (0007) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853573364\"\u003E\u003Cimg alt=\"Chocolate Prune Cherry Hot Corss Buns (0007)\" src=\"https:\/\/farm8.staticflickr.com\/7102\/13853573364_066fc0204c_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\u003Cspan title=\"PT60M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E + 1 hour, plus cooling and rising       \u003Cbr \/\u003E\nMakes: \u003Cspan class=\"yield\"\u003E12 buns\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E500g plain flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E14g (2 sachets) dried yeast \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g soft butter, in pieces \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 teaspoon ground mixed spice: ginger, cinnamon, cardamom, allspice, cloves \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E250g pitted prunes, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g dried cherries \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E250ml warm (not hot) milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 large egg, lightly beaten \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g dark chocolate, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Eplain flour, for dusting (if needed) \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 tablespoons plain flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E75g caster 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\u003ETip the flour into a large mixing bowl, add the butter and rub between your fingers until the mixture resembles coarse breadcrumbs. Stir in the sugar, spices, prunes and dried cherries. \u003C\/li\u003E\n\u003Cli\u003EMake a well in the center of the dry ingredients, then sprinkle in the yeast and pour the warm milk. With your finger rashly stir the yeast and milk together until the yeast has dissolved, then add and stir in the beaten egg. Add the chocolate and, using a large spoon at first, then your hands, bring the mixture together to make a dough. \u003C\/li\u003E\n\u003Cli\u003EKnead the dough for 7-10 minutes, either by hand or in a stand mixer using a dough hook. Dust with a little extra flour if the dough is sticky. \u003C\/li\u003E\n\u003Cli\u003ECut the dough into 12 equal pieces, roll into buns and place on a baking tray lined with baking paper. \u003C\/li\u003E\n\u003Cli\u003ECover with a clean kitchen towel and leave the buns in a warm place to rise for 2 hours until springy to the touch. \u003C\/li\u003E\n\u003Cli\u003EPreheat the oven to 220°C. To make the crosses, mix the flour with 3 tablespoons of cold water to make a thick paste, transfer it to a piping bag and pipe across the length and width of each bun to form a cross. Bake the buns for 25-30 minutes. \u003C\/li\u003E\n\u003Cli\u003EFor the glaze, gently heat the sugar and 3 tablespoons of water together in a small pan until the sugar has dissolved. Transfer the cooked buns to a wire cooling rack and brush with the glaze; leave to cool. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Chocolate Prune Cherry Hot Corss Buns (0021) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853197325\"\u003E\u003Cimg alt=\"Chocolate Prune Cherry Hot Corss Buns (0021)\" src=\"https:\/\/farm8.staticflickr.com\/7313\/13853197325_52ba1cd7ea_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E\u003Cp\u003EThe buns are great straight out of the oven, slightly cooled and with generous lashings of butter. I almost prefer them the next morning slightly toasted spread with goat cheese and dollops of strawberry preserve.\u003C\/p\u003E\u003Cp\u003ESoeren and I are off to Berlin for the long Easter weekend. As Tom is working on a project in Berlin currently and has an apartment in the trendy Friedrichhain area – it is absolutely perfect for a nice weekend just the three of us. We’ve got a lot planned – I love Berlin! So much to see and so much to discover. I hope you all have a great Easter break.    \u003Cbr \/\u003E\nCelebrate, feast, relax and re-calibrate – don’t forget create memories and make traditions – these are important for us.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont size=\"4\"\u003EWorkshops\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont size=\"4\"\u003E\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/04\/berlin-food-photography-and-styling.html\"\u003E\u003Cimg alt=\"BerlinBadge2014-sidebar\" src=\"https:\/\/farm8.staticflickr.com\/7241\/13587051293_d91e1b7acb.jpg\" width=\"216\" height=\"240\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n2-day workshop in the trendy capital     \u003Cbr \/\u003E\n\u003Cb\u003EBerlin, Germany\u003Cb\u003E       \u003Cbr \/\u003E\n4th - 5th July 2014         \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/04\/berlin-food-photography-and-styling.html\"\u003EWorkshop programme\u003C\/a\u003E\u003C\/b\u003E        \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1apKT83Gg1PCc1sk8iSRWypcI4rUfxZocITXnz1px1sc\/viewform\"\u003ERegister for the Berlin here!\u003C\/a\u003E\u003C\/b\u003E\u003C\/b\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/HelsinkiWorkshop.html\"\u003E\u003Cimg alt=\"HelsinkiBadge2014-SIDEBAR\" src=\"https:\/\/s3.yimg.com\/so\/7424\/12641011433_314eef7dfd_n.jpg\" width=\"190\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E2-day workshop in Finland's dynamic capital    \u003Cbr \/\u003E\n\u003Cb\u003EHelsinki, Finland\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Cb\u003E7th - 8th June 2014\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/HelsinkiWorkshop.html\"\u003EWorkshop programme\u003C\/a\u003E\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1uUarS8FfwmyPcSyGmBQBYV0wiaBE8dJ66qdUrOEX7RM\/viewform\"\u003ERegister for Helsinki here\u003C\/a\u003E!\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore Easter 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\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhcB39Vr_gMMDJTRgXB5vkypwhxpu-PR1bxRwP3MxniWB9JN-E0lS-t2w1VmFkzEE71VIbektrV3kUbK_Cxa46pnKXdPa0cQguop9-Fl1-ojnrk3Ms47ZKD2ZThVApepjbrhk9HBw\/s1600-h\/8575911556_b161e21913_b%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"8575911556_b161e21913_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=\"8575911556_b161e21913_b\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirpw34roYNuO_4I5gnaJ_dVrIV557aIsH1Jp56szLT-sDWHiVwME5NCFCOR-hrZsh59iPcsOQbziSXQe1jO6hNOztAPm0k-gIuEQ8eCbmz1hLiXh0GqvzEEGVcdMua8GCX9iOsxQ\/?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\/AVvXsEhOmpn6Ay3z8RkiH2zCwaUjGqrRSafEJLORXa1Q5wT-_g3VkZsRghkL4OE0BJBF4Rnu79QbWEBKlxQ_ZlMeCFGLHd_6LW0vbe_9io-RJP0DOZNYILwfL2VzgjQ674P4YxkRIJndng\/s1600-h\/6878847994_b270315cd4_b%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"6878847994_b270315cd4_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=\"6878847994_b270315cd4_b\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgxtJGi71Y7s6g7_lk7jSJ1sLt86OAlwdQhwxRPmwEFJ33BWej2N_9ew5zxv1TXlVBDna-6GCh2xwmfo7I_XUROt6YozaypylMZJh9F11ubgGbVt4tdRHXigY9iTUSjl-oLVBme4w\/?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\/AVvXsEio9yYj_XVsxGqbVwkKeQDAdNB9BDHETpYr035f2stdttLat8RUBweJBGnsP3J0INFRslxc5Za8WKLLORjnYFPpNzF5L-0WHsYnaiokDZUwAJbIDOCv1kn8tREbmydWNzSuCU8Cww\/s1600-h\/8528895918_803dc338f5_b%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"8528895918_803dc338f5_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=\"8528895918_803dc338f5_b\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiuGEKWcW5eJ4BEjkkYNMBl0znY-TEj0q3jxLDmjGQrE3HeabVaFxS_ZQsreBhwLOUsN3GqbQoOrPmPMrAqSJZPe9NJglYyDCz6iWCc1OZ3I7GQYvxHvvCjJZ6kmgNCqhTgaMOynA\/?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\/2013\/03\/PistachioLimeCupcakes.html\" target=\"_blank\"\u003EPistachio Lime Cupcakes with a White Chocolate Frosting\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/muscovado-sugar-orange-and-cardamom.html\" target=\"_blank\"\u003EMuscovado Sugar Orange and Cardamom Easter Wreath\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/03\/GrekCustardyPhylloPie.html\" target=\"_blank\"\u003EGreek-Style Creamy Custard Phyllo Pie\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\/9059757777921316122\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/04\/chocolate-cherry-prune-hot-cross-buns.html#comment-form","title":"22 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9059757777921316122"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9059757777921316122"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/04\/chocolate-cherry-prune-hot-cross-buns.html","title":"Easter: Chocolate Cherry and Prune Hot Cross 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\/AVvXsEirpw34roYNuO_4I5gnaJ_dVrIV557aIsH1Jp56szLT-sDWHiVwME5NCFCOR-hrZsh59iPcsOQbziSXQe1jO6hNOztAPm0k-gIuEQ8eCbmz1hLiXh0GqvzEEGVcdMua8GCX9iOsxQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"22"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7725563028929313098"},"published":{"$t":"2014-04-09T11:49:00.000+02:00"},"updated":{"$t":"2014-04-09T12:08:11.879+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"The Sunny Side Up Cake"},"content":{"type":"html","$t":"\u003Ca title=\"SunnySide Up Cake (0146) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13698936543\"\u003E\u003Cimg alt=\"SunnySide Up Cake (0146)\" src=\"https:\/\/farm8.staticflickr.com\/7170\/13698936543_c8bf0a4b5c_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EI’ve been having a lot of fun lately! Maybe it’s the break of spring and the wonderful warm weather we’ve been having. I just feel a lightness in all my activities, tasks and chores and my ideas are running freely again. I just wish I could find out how to make time double up for me to have enough of it to realize and try making them all come true. So, instead I am making sure to have fun with those activities and tasks I have decided to focus on and give priority to. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ESee, I am driven by my dreams and ideas, and I have the choice of making them come true. I am not afraid of failure – no – I am more afraid of not trying or having a go at these ideas and dreams. After all they are made of my hopes, of opportunities and provide many possibilities and not aspiring to reach these goals means I have failed. If an idea is unsuccessful or a dream has floundered – well I have to try again – after all not everything works the first time.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"SunnySide Up Cake (0140) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13698938133\"\u003E\u003Cimg alt=\"SunnySide Up Cake (0140)\" src=\"https:\/\/farm8.staticflickr.com\/7356\/13698938133_a89b2ab8eb_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E \u003Ca title=\"SunnySide Up Cake (0149) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13699253544\"\u003E\u003Cimg alt=\"SunnySide Up Cake (0149)\" src=\"https:\/\/farm8.staticflickr.com\/7207\/13699253544_544265c04c_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ci\u003E\u003Ca href=\"http:\/\/www.pinterest.com\/pin\/110197522106898313\/\"\u003E\u003Cstrong\u003E“The Perfect Day … Going to Bed with a Dream and Waking up with a Purpose!”\u003C\/strong\u003E\u003C\/a\u003E\u003C\/i\u003E\u003C\/p\u003E\u003Cp\u003EThe past week I saw 3 rainbows. Rainbows are said to be lucky and auspicious, maybe my cosmos is telling me that I am on the right road. I hope so … whatever road I am currently travelling on I am having fun while on it because I am trying to make a purpose out of a dream. \u003C\/p\u003E\u003Cp\u003EWe are having a lot of fun in my kitchen too. It seems to be the one place I am most often in at the moment. Cooking with girlfriends, baking with Soeren, preparing for photo shoots, recipe testing for an upcoming project – the kitchen is my kingdom! I do love it and thank heavens for the inventor of the dishwasher! \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"SunnySide Up Cake (0142) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13699255514\"\u003E\u003Cimg alt=\"SunnySide Up Cake (0142)\" src=\"https:\/\/farm8.staticflickr.com\/7451\/13699255514_736a74d6ab_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E \u003Ca title=\"SunnySide Up Cake (0155) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13698935003\"\u003E\u003Cimg alt=\"SunnySide Up Cake (0155)\" src=\"https:\/\/farm8.staticflickr.com\/7021\/13698935003_38a9ce95bf_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EOne of the enjoyable afternoons I spent with Soeren in the kitchen was while baking a cake I was testing for a client. I had a lot of the batter left over and we decided to make-up a “Happy” kind of cake. This is what became of our idea – The Sunny-Side Up Cake. It’s easy to whip up and we both agree that it would be a charming addition to the Easter coffee table.\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: The Sunny-Side Up 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\/the-sunny-side-up-cake\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"SunnySide Up Cake (0144) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13699255764\"\u003E\u003Cimg alt=\"SunnySide Up Cake (0144)\" src=\"https:\/\/farm4.staticflickr.com\/3811\/13699255764_e4a45f40f6_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\"\u003E45 minutes\u003Cspan title=\"PT45M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nMakes: \u003Cspan class=\"yield\"\u003E20 pieces from a baking sheet\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\"\u003E650g apricot, halved, pitted and skins removed \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200g butter, at room temperature \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200g + 100g sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E300g flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EZest of 1 lemon\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 packet of vanilla pudding \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E500ml + 125ml milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E400g quark or sour cream \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 oven to 180C and line a baking sheet with some baking paper. \u003C\/li\u003E\n\u003Cli\u003EIn the bowl of a stand mixer cream together 200g sugar and butter until creamy. Add the eggs one at a time and making sure that each egg is incorporated well before adding the next one. \u003C\/li\u003E\n\u003Cli\u003EIn a separate bowl mix together flour, baking powder and salt. Add to the butter-sugar mixture in 3 portions alternating with 125ml milk, then mix in the lemon zest. Beat until the batter is smooth then pour into the baking sheet. Bake in the oven for approx. 20 minutes until the top is golden and spring-y to the touch. Remove and allow to cool completely. \u003C\/li\u003E\n\u003Cli\u003EIn the meantime make the topping for the cake by mixing the vanilla pudding powder with 100g sugar and 6 tablespoons of milk until smooth. Place the remaining milk (from the 500ml) into a saucepan and bring to the boil. Take off the heat and vigorously whisk in the pudding powder and sugar mixture. Put the saucepan back on the heat, whisking all the while and allow the cream to thicken into a custard consistency - 1-2 minutes. Allow the vanilla pudding to cool completely, then whisk in the quark or sour cream until smooth. \u003C\/li\u003E\n\u003Cli\u003ESpread the topping over the cooled cake with a metal spatula. Place the apricot halves on the cake to resemble a sunny-side up egg. Cool in the fridge then cut into squares and serve \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nYou can also make individual cakes by pouring the batter in single tart forms. Reduce baking time to 15 minutes.     \u003Cbr \/\u003E\nPlace some vanilla pods in a spice grinder and grind some of the vanilla over the apricot. This looks like freshly cracked pepper on an egg. ;o)     \u003Cbr \/\u003E\nAlternative you could sieve some cocoa powder over the cake slices.      \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"SunnySide Up Cake (0144) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13699255764\"\u003E\u003Cimg alt=\"SunnySide Up Cake (0144)\" src=\"https:\/\/farm4.staticflickr.com\/3811\/13699255764_b61a56d5ba_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThe cake resembles a fried egg and will bring smiles to those at the table. Enjoy this with friends over espresso and make the kids some hot chocolate. It's a basic sponge cake mixture pepped up with an easy frosting of vanilla pudding and sour cream making it a tangy, not too sweet topping pairing well with the sweetness of the apricot. \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. This week I am looking for fun and inspiring recipes and posts for you and your Easter festivities.\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EHere is something I'd love you all to join. Asha from \u003Ca href=\"http:\/\/www.forkspoonnknife.com\/2014\/04\/nothing-fancy-friday-links.html\" target=\"_blank\"\u003EFork Spoon Knife\u003C\/a\u003E and I have started a challenge. A short while ago \u003Ca href=\"http:\/\/instagram.com\/ashafsk\"\u003E@ashafsk\u003C\/a\u003E posted an image and mentioned that she often forgets to cook for herself. That stuck with me as I love cooking for myself. It's a different kind of cooking ... almost like therapy. I got talking with Asha and we decided to start a series called #cookingfor1 as we are sure there are many out there on the run with busy schedules forgetting to feed themselves. We are going to be posting the meals that we cook for ourselves. We hope you will join us and share your #cookingfor1 images and be inspired by others who join. Invite, tag and share with your friends and followers. Here is my first dish - \u003Cstrong\u003E\u003Ca href=\"http:\/\/instagram.com\/p\/mXOjpbl6-X\/\" target=\"_blank\"\u003ESpicy Indian style scrambled eggs with caramelised onions in cumin and turmeric, peas, tomatoes and coriander leaves. Served with a papaya orange chutney and a hot masala tea.\u003C\/a\u003E\u003C\/strong\u003E      \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/instagram.com\/p\/mXOjpbl6-X\/\" target=\"_blank\"\u003E\u003Cimg src=\"http:\/\/distilleryimage4.s3.amazonaws.com\/76eafbccbbda11e3b49312f74d13d754_8.jpg\" width=\"480\" height=\"480\" \/\u003E\u003C\/a\u003E      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.alkalinesisters.com\/sweet-pea-pearl-onion-pesto-smothered-zucchini-noodles-the-1-2-3-a-b-c-on-how-to-increase-your-alkalinity\/4075\/\" target=\"_blank\"\u003ESweet Pea \u0026amp; Pearl Onion Pesto Smothered Zucchini Noodles\u003C\/a\u003E by the lovely sisters Julie and Yvonne of \u003Ca href=\"http:\/\/www.alkalinesisters.com\/\" target=\"_blank\"\u003EThe Alkaline Sisters\u003C\/a\u003E, whom I had the pleasure of meeting a few years back in London. Their dream \u0026quot;is to inspire and energize you for life. We hope to set you on a journey to better health and a clear understanding of how food affects our bodies, through delicious recipes\u0026quot; \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/anneskitchen.co.uk\/recipes\/feta-crusted-rack-of-lamb-with-mint-sauce\/\" target=\"_blank\"\u003EFeta-Crusted Rack Of Lamb With Mint Sauce\u003C\/a\u003E by the lovely \u003Ca href=\"http:\/\/anneskitchen.co.uk\/\" target=\"_blank\"\u003EAnne Faber\u003C\/a\u003E. In my opinion a magnificent English Easter menu!\u003C\/li\u003E\n\u003Cli\u003EMarta Potoczek takes us on a sensual and visual trip to \u003Ca href=\"http:\/\/www.lazysundaycooking.com\/london-portobello-road\/\" target=\"_blank\"\u003EPortobello Road in London\u003C\/a\u003E. Join her and enjoy the lovely images! \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.mydiversekitchen.com\/2014\/04\/make-it-at-home-oven-dried-sun-dried.html\" target=\"_blank\"\u003EOven dried tomatoes\u003C\/a\u003E by the charming Aparna who is lucky to get fresh tomatoes all year round. Our season will be starting and I plan to grow them again this year. A great way to use them! \u003C\/li\u003E\n\u003Cli\u003EShulie of \u003Ca href=\"http:\/\/www.foodwanderings.com\" target=\"_blank\"\u003EFood Wanderings\u003C\/a\u003E is tempting me with this \u003Ca href=\"http:\/\/www.foodwanderings.com\/2014\/04\/masala-chai-ice-cream.html#.U0Rp2vmSw9s\" target=\"_blank\"\u003EMasala Chai Ice Cream\u003C\/a\u003E that I plan to make this weekend with my favorite blend of masala chai. \u003C\/li\u003E\n\u003Cli\u003ETuesday are taco days over at Chez Us and I love these \u003Ca href=\"http:\/\/chezus.com\/2014\/04\/08\/slow-cooker-barbacoa-style-lamb-tacos\/\" target=\"_blank\"\u003ESlow Cooker Barbacoa Style Lamb Tacos\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EHave you heard? Now it's seven a day! Here are \u003Ca href=\"http:\/\/www.theguardian.com\/lifeandstyle\/wordofmouth\/2014\/apr\/03\/seven-simple-ways-seven-a-day-fruit-and-vegetables\" target=\"_blank\"\u003E7 simple ways to get those seven a day\u003C\/a\u003E by the Guardian\u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch1\u003E\u003Cfont size=\"4\"\u003EWorkshops\u003C\/font\u003E\u003C\/h1\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQCJyCai9WCZKgHeKop08lYDwjT5AnHq48r454itB5ZALWsER67Dcp5Tpm2iWvS9mdnqgpmOgxdNSWc_5hYEGudmej-1b5IjG-4WYp5DMFLhyevjosWLzAaWUS-rPA93wDuAMVOQ\/s1600-h\/2014-04-08%25252005.41.12%2525201%25255B2%25255D.jpg\"\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/instagram.com\/p\/miRbAKl60L\/\"\u003E\u003Cimg title=\"2014-04-08 05.41.12 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=\"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\/a\u003E\u003C\/strong\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI am very thrilled to announce that \u003Ca href=\"https:\/\/www.facebook.com\/HarperCollins360\"\u003EHarperCollins 360\u003C\/a\u003E will be sponsoring the upcoming workshops in \u003Cstrong\u003EVENICE \u0026amp; BERLIN\u003C\/strong\u003E with a copy of \u003Ca href=\"https:\/\/www.facebook.com\/donnahaymagazine\"\u003Edonna hay\u003C\/a\u003E's gorgeous cookbook \u003Cstrong\u003E\u0026quot;Fresh and Light\u0026quot;\u003C\/strong\u003E for each of the participants AND we will be holding a special competition with a fantastic prize. Stay tuned for more details. In the meantime checkout my Instagram \u003Ca href=\"http:\/\/instagram.com\/p\/miRbAKl60L\/\"\u003Evideo showing more of this gorgeous book\u003C\/a\u003E! \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/04\/berlin-food-photography-and-styling.html\"\u003E\u003Cimg alt=\"BerlinBadge2014-sidebar\" src=\"https:\/\/farm8.staticflickr.com\/7241\/13587051293_d91e1b7acb.jpg\" width=\"216\" height=\"240\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n2-day workshop in the trendy capital     \u003Cbr \/\u003E\n\u003Cb\u003EBerlin, Germany\u003Cb\u003E       \u003Cbr \/\u003E\n4th - 5th July 2014        \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/04\/berlin-food-photography-and-styling.html\"\u003EWorkshop programme\u003C\/a\u003E\u003C\/b\u003E        \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1apKT83Gg1PCc1sk8iSRWypcI4rUfxZocITXnz1px1sc\/viewform\"\u003ERegister for the Berlin here!\u003C\/a\u003E\u003C\/b\u003E\u003C\/b\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/HelsinkiWorkshop.html\"\u003E\u003Cimg alt=\"HelsinkiBadge2014-SIDEBAR\" src=\"https:\/\/s3.yimg.com\/so\/7424\/12641011433_314eef7dfd_n.jpg\" width=\"190\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E2-day workshop in Finland's dynamic capital   \u003Cbr \/\u003E\n\u003Cb\u003EHelsinki, Finland\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Cb\u003E7th - 8th June 2014\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/HelsinkiWorkshop.html\"\u003EWorkshop programme\u003C\/a\u003E\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1uUarS8FfwmyPcSyGmBQBYV0wiaBE8dJ66qdUrOEX7RM\/viewform\"\u003ERegister for Helsinki here\u003C\/a\u003E!\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cimg src=\"http:\/\/farm8.staticflickr.com\/7316\/12092285376_fb2e56ce85.jpg\" width=\"164\" height=\"200\" \/\u003E\u003C\/p\u003E\u003Cp\u003E2-day workshop in the Prosecco region    \u003Cbr \/\u003E\n\u003Cb\u003EVenice, Italy\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Cb\u003E1st - 3rd May 2014\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/01\/VeniceWorkshop2014.html\"\u003EWorkshop programme\u003C\/a\u003E\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1SGvdEd9waif9SifUFzFUnaa1SW2IowCu4WVd896O7A0\/viewform\"\u003ERegister for Venice here!\u003C\/a\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EMore details for all \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\"\u003Eupcoming workshops and e-courses\u003C\/a\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these fun recipe ideas for Easter 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\/AVvXsEidmk24Bu_FVoNPH4Sk3K2xTAhZbDcUnYxzeDPOnymVV5D0AUDo3bLUIrgICyACZ8qVCQEuOu15fvvnrg6MR6arg8tkVzwSFcsyrKzCOKtbOrFmaeuGA_nCMcSOoxmUMElkugLu7w\/s1600-h\/BaileysChocMousse_0015-framed%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"BaileysChocMousse_0015-framed[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=\"BaileysChocMousse_0015-framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoU7zsKw1l1wtZ1Ur2yylguyTnsnzyWTdt-28ZeLv-muKzZhaiBK2J7Yk6nU_BKfkTZoOHreLWff3aFz8Rku7O1EBXyCEYlZ9zD4fu28CnsPMgkQ-dZEysTdV_LVpPZP25ZLFROw\/?imgmax=800\" width=\"160\" height=\"241\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjpgKxqJ1pJvPEJOpbfhljussvhLJjiymbQYma2vcHPwdORVTg7kZZBRz7c5utKxyMM4ZZAplg3uEYbJyVjYm11V7JWbqpOmAef1GAJvXzws6AKTR7lSI2yIMVaMeOAGCFVfTKn8w\/s1600-h\/Brioche%25252003-framed%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"Brioche 03-framed[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=\"Brioche 03-framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSPKflw0ABGa5spTQtyMhBPRX780CrWr9HDRad0_AtHu0PhPBTH8R-2ucTdFX0XxhKw4gQKvuEOl5ufY8K6PIMLJWOMcGt79X2cfiQKNaPKsyhlRmyfR_HbJmFfFOGomDW9cBw8Q\/?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\/AVvXsEgj97_r2PuS9EtA_qYcnnFpTa37E364d_w7H9sdOTLZbfRaEFzyG_8fVUxcjpVjzUi3XqeI5CFTDUr0EILRwbAkgih9Xt18hD15wlB3XAJt7w1JRQoTsRluwj1uwWHD6k1XXQU8ag\/s1600-h\/6878847994_b270315cd4_b%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"6878847994_b270315cd4_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=\"6878847994_b270315cd4_b\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnQOLKF6mRezRTi9vWbTndkkekD5ASzST15hjmZXsXRl3pfYicQclLl-tJFgnxc9HotDLAk2Kg6j9JeMGrXrGiEW0-ZDjW2wycXsREQOCDc9jh5yeXDSzSfqq-Cnp3gDJFJbf3bA\/?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\/2010\/04\/egg-straordinary-light-mousse-au.html\" target=\"_blank\"\u003EEgg-straordinary: Light Mousse au Chocolat with Baileys Crème Caramel\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/03\/easter-treats-buttery-saffron-brioche.html\" target=\"_blank\"\u003EButtery Saffron Brioche\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/muscovado-sugar-orange-and-cardamom.html\" target=\"_blank\"\u003EMuscovado Sugar Orange and Cardamom Easter Wreath\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\/7725563028929313098\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/04\/SunnySideUpCake.html#comment-form","title":"32 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7725563028929313098"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7725563028929313098"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/04\/SunnySideUpCake.html","title":"The Sunny Side Up 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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhl5y5rPP0eg19R8n964eqv-ZICWM3e6nvVLETRBhZAGN1it_wMSpHCFX4-TJG9NUX-psYU_pS5VdKSdKuY8X7Ghyop1qdigfGGlzuvv5jdili7r7TqMAk2Iaci4uQvMz46B6hI_w\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"32"}},{"id":{"$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":{"$t":"tag:blogger.com,1999:blog-22952006.post-3864683246134244755"},"published":{"$t":"2013-03-21T16:14:00.000+01:00"},"updated":{"$t":"2013-03-21T16:58:51.283+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Muffins"}],"title":{"type":"text","$t":"Easter Treats: Pistachio Lime Cupcakes with a White Chocolate Frosting"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Ca title=\"Pistachio Cupcakes-0035 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8575911556\/\"\u003E\u003Cimg alt=\"Pistachio Cupcakes-0035 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8529\/8575911556_b161e21913_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EI am realizing the restrictions a person has when part of the body does not function as usual. Simple things that we take for granted have become frustrating obstacles. \u003C\/p\u003E\u003Cp\u003EHave you ever actually thought about the simple act of climbing or coming down the stairs? Living in a 3 storey house this has become my daily feat. Taking it for granted as I would often run up and down the stairs from kitchen to my studio to my prop attic.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt’s not easy now. I cannot bend the knee to a 90 degree angle so the extra angle I need to do the stairs is not easy. I am training everyday with my physiotherapist and it’s getting better and better. My legs need to be strong before I go into surgery. Then I will have to go through the whole thing again. The brace, the training … my knee will be my problem zone till summer comes around. \u003C\/p\u003E\u003Cp\u003EIf it ever comes around that is! Right now it is looking more like a winter wonderland in Weimar. Everyday I wake up to a little more snow and apparently it’s supposed to stay this way till Easter. A white Easter? Imagine that!\u003C\/p\u003E\u003Cp\u003EI am defying it all I can with lot’s of colorful flowers in the house and dreaming of sensual ripe cherries and picnics in the park and just looking forward to spending more time in the warmth. I think my knee would like that too. It’s time that Spring shows itself soon!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Spring2013-0031 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8574846683\/\"\u003E\u003Cimg alt=\"Spring2013-0031\" src=\"http:\/\/farm9.staticflickr.com\/8102\/8574846683_12624d8991_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003Ca title=\"StoneFruit-0006-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8574859053\/\"\u003E\u003Cimg alt=\"StoneFruit-0006-WM\" src=\"http:\/\/farm9.staticflickr.com\/8522\/8574859053_bd7194898b_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E \u003Ca title=\"Weimar_Workshop-WM-102 by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8575440074\/\"\u003E\u003Cimg alt=\"Weimar_Workshop-WM-102\" src=\"http:\/\/farm9.staticflickr.com\/8517\/8575440074_c37a0ca88c_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRuBiEZKh0b7MJF1CKgmJtQiq0Bf53iyn8eJNCWrM9Xwlh_CtONdOJz5ZiGwkBPY1dyyHFrOgrga6a6oszPamvMmtJUxAb-lAd_vtF21Odeg0N1_GV-it4RstNoRPFoSAnYey6bQ\/s1600-h\/BBT%252520Logo%252520neu%25255B3%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=\"BBT Logo neu\" border=\"0\" alt=\"BBT Logo neu\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivsA6Sp1ww2F2sDiyR7pZ_m8U_jsfrKDYwiQjJTpFzORZsJwmDOY2JzJ_ukk2I5_K4mpCOwLxi4fIIkq5nCudRc4smjUqlxSk-lYlcYL079Tde9hmoZDDwayRWNZDDnWndFam0dg\/?imgmax=800\" width=\"180\" height=\"180\" \/\u003E\u003C\/a\u003E A little while ago I received a big package from the lovely people at \u003Ca href=\"https:\/\/www.blueboxtree.com\/\"\u003EBlueboxtree Parties\u003C\/a\u003E. Like a child on an egg hunt I dug into the styrofoam pieces and picked out, not eggs, but beautifully wrapped cake stands and decorations. The stunning mint green cakestand inspired the girlie in me and I found myself in the kitchen making cupcakes. \u003C\/p\u003E\u003Cp\u003ENow for those who know me will know that I am not the type to make cute little frosted cupcakes. It’s just not me. But something about browsing through the Blueboxtree website brought out the urge to make frosted cupcakes. These are not the real girlie cupcakes. Seriously! Look around the blogoshpere and you will see intricately decorated cupcakes with sprinkles and sparkles. Seriously? I’d rather spend my time eating my baked treats rather than spending all that time bent over the frosting. It’s not good for the back nor is it good for my knee. So folks this is the best you will get out of frosted cupcakes on What’s For Lunch, Honey? \u003C\/p\u003E\u003Cp\u003EThe color of the cakestand inspired me to use a jar of pistachio cream I had in my pantry and trying to ignore the white and grey outside I used the cute Easter decorations I got from Blueboxtree Parties. \u003C\/p\u003E\u003Cp\u003EThese cupcakes have a fantastic light and fluffy texture somewhere between a financier and muffin. I made these with \u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/\"\u003ESandy \u003C\/a\u003Ewho not only helped me whisk and pipe in the kitchen but was also my lovely model and assistant during the shoot. I feel that the recipe definitely needs more crunch so please go ahead and add a handful of chopped pistachios to the batter. They make a special treat to hide in the Easter nests and will be a hit on your Easter brunch or coffee table.\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: Pistachio and Lime Cupcakes \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\/ossobuco-with-prunes-apricots-and-saffron\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Pistachio Cupcakes-0035 by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8575911556\/\"\u003E\u003Cimg alt=\"Pistachio Cupcakes-0035 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8529\/8575911556_b161e21913_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\"\u003E60 minutes \u003Cspan class=\"value-title\" title=\"PT60M\"\u003E\u003C\/span\u003E\u003C\/span\u003E      \u003Cbr \/\u003E\nYield: \u003Cspan class=\"yield\"\u003E24\u003C\/span\u003E cupcakes\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003EZest and juice from 2 limes \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E6 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E250g pistachio cream \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150g sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 vanilla bean, seeds scraped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100ml sunflower oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E½ ml milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E500g flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoons baking powder \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the frosting\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E150g butter \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E350g icing sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E75g white chocolate, melted \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 vanilla bean, seeds scraped \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\u003ELine a muffin baking from (for 12 muffins) with paper forms. Preheat the oven to 175 degrees C. \u003C\/li\u003E\n\u003Cli\u003EIn a clean mixing bowl whisk together the lime zest, 2 tablespoons lime juice, eggs the pistachio cream, sugar, vanilla seeds. oil and milk. Add the dry ingredients and using a spatula mix together until the batter is smooth and the lumps have disappeared. \u003C\/li\u003E\n\u003Cli\u003EFill the muffin forms with half of the mixture and bake in the oven for 20 minutes or until a toothpick inserted in a muffin comes out clean. Remove from the oven and allow to cool on a wire rack. Line the baking form with 12 additional paper forms and fill with remaining batter and bake as previously. \u003C\/li\u003E\n\u003Cli\u003ETo make the frosting cream the butter, vanilla seeds and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate. And fill into a piping bag using your favorite icing nozzle. Place in the refrigerator to set a bit. \u003C\/li\u003E\n\u003Cli\u003EOnce the cupcakes have cooled completely decorate them with the icing, placing a raspberry (or half) on top for the color. \u003C\/li\u003E\n\u003Cli\u003EPlace in the refrigerator (if your kitchen is warm) until time to serve. \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\u003Ca title=\"Pistachio Cupcakes-0032 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8575902128\/\"\u003E\u003Cimg alt=\"Pistachio Cupcakes-0032 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8245\/8575902128_8da8a070cc_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIf you want the cupcakes to have a more vivid green color add some organic food coloring to the batter. I can also see these with desiccated coconut in the batter for a tropical flavor. Pistachios and coconut make a great flavor pairing … I might be experimenting with those next. \u003C\/p\u003E\u003Cp\u003ENext week I will take you on a virtual trip through the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/weimar-food-styling-photography-and.html\"\u003E2 workshop days we had here in Weimar\u003C\/a\u003E last weekend. If you want to get a sneak peek at what we were up to check out the \u003Ca href=\"http:\/\/storify.com\/MeetaWFLH\/weimar-food-photography-styling-and-design-worksho?utm_source=t.co\u0026amp;utm_medium=sfy.co-twitter\u0026amp;awesm=sfy.co_eFtp\u0026amp;utm_campaign=\u0026amp;utm_content=storify-pingback\"\u003EStorify page\u003C\/a\u003E and our \u003Ca href=\"http:\/\/pinterest.com\/meetawflh\/weimar-workshop-2013\/\"\u003EPinterest board\u003C\/a\u003E. Until then have an awesome week and a relaxing weekend. \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Easter 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\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLf42TzJZYP9P0Vn8lTPj7V51I9egPbEnho055AerxgfVEKROqAGlMpHswGCepSNQ5oJf0j5lAtKSubO5IZRSWBLt33qMNV-W1SyGYDMyZS5tqxvoSOp785LC5Wv1fKL3GiI-w5w\/s1600-h\/6878847994_b270315cd4_b%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"6878847994_b270315cd4_b\" border=\"0\" alt=\"6878847994_b270315cd4_b\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSM5QP46JnT7oVO3XUXplYiNiIyTJSKzQaugbCu2KYNSOb6o6JQK4rFtS7fRb0gkTr4LTto6_BAGme4uvejOmn-DkYLyw7bidpLKbtaVI_mEmouyqIos5JwXSquxKiu_9SBQxzTQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgWMGolJHmVJqgU1KJiHhab5F2xvA2y3wrlf2T40D1kXPpIhauQcA3MDXUnAqz3iqOWlsqr_GEN6tkHxQNL-6CeBKK8VVJLnw_lj3bwlVdgDta2PlJD2WfhDyaGBM5jIJ8-1ec6rw\/s1600-h\/BaileysChocMousse_0015-framed%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"BaileysChocMousse_0015-framed[2]\" border=\"0\" alt=\"BaileysChocMousse_0015-framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5sbXp_R-5auKydkok8xYORjTU028mXZ-TvkX0H1Cl29d3zeCKUa0yaA_AlNJg5BLFwTqwzDLqH4trbFZ8tTFHKCiZlCi2STY9RjNV6kK_ciTVu6tPyfrNyLEpUzkwP9s6BGNaaw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhDUK1vFkodTmBzpgScdUJwxKJ-x18pz8EBbg-myyKfI5iOqv2vkVED3XT5riiiJaIw-IQpu6vQpqLYxiYe3h9QEAaN3eXy8paV_6Bu2w6zSmc7X_WZbQotsQ0GUhmQPebZjrnYLg\/s1600-h\/Brioche%25252003-framed%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Brioche 03-framed[2]\" border=\"0\" alt=\"Brioche 03-framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiemuY1T2wnptYKIOxlyAS-JufZz-yd3WT946EuOJB1dDrcp0mhsKZ-xVgl44ID1iJ-9ly147ATyCrTnpdjOsmauiMZOmORSctLFl1VgY3Z22HUXQINJcOm9Woxa6xWXpWSssl5mQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\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\/03\/muscovado-sugar-orange-and-cardamom.html\" target=\"_blank\"\u003EMuscovado Sugar Orange and Cardamom Easter Wreath\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\/04\/egg-straordinary-light-mousse-au.html\" target=\"_blank\"\u003ELight Mousse au Chocolat with Baileys Crème Caramel\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\/03\/easter-treats-buttery-saffron-brioche.html\" target=\"_blank\"\u003EButtery Saffron Brioche\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\/3864683246134244755\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/03\/PistachioLimeCupcakes.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3864683246134244755"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3864683246134244755"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/03\/PistachioLimeCupcakes.html","title":"Easter Treats: Pistachio Lime Cupcakes with a White Chocolate Frosting"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivsA6Sp1ww2F2sDiyR7pZ_m8U_jsfrKDYwiQjJTpFzORZsJwmDOY2JzJ_ukk2I5_K4mpCOwLxi4fIIkq5nCudRc4smjUqlxSk-lYlcYL079Tde9hmoZDDwayRWNZDDnWndFam0dg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4204647451600408997"},"published":{"$t":"2013-03-13T08:26:00.000+01:00"},"updated":{"$t":"2014-01-17T10:31:07.495+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"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":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Veal"}],"title":{"type":"text","$t":"Classic: Königsberger Klopse - German Meatballs in a Creamy Caper Sauce"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Ca title=\"Königsberger Klöpse_0007-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8551713298\/\"\u003E\u003Cimg alt=\"Königsberger Klöpse_0007-WM\" src=\"http:\/\/farm9.staticflickr.com\/8098\/8551713298_4fbfb19b19_b.jpg\" width=\"610\" height=\"914\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EI’ve sung the song of my love for meatballs often and earlier this year took you on a \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/BeefKoftaCurry.html\"\u003Eworld tour of meatballs\u003C\/a\u003E. Here I am again with more meatballs for you. This time with a classic German recipe that has a long tradition and history. \u003C\/p\u003E\u003Cp\u003EBefore moving to Germany I was never the one to indulge in boiled meat. I liked my meat seared and then simmered in liquid but the idea of raw meat boiling in stock or water just made a cold shower run up my spine. The only time I would ever eat cooked meat was chicken in a chicken soup. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThis changed drastically when I began discovering the German culinary highlights like \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Tafelspitz\"\u003E\u003Ci\u003ETafelspitz \u003C\/i\u003E\u003C\/a\u003Eand of course Königsberger Klopse. Although the concept of cooking meatballs might seem unusual, it keeps the veal meat tender and succulent. What interested me about this dish however was its origins as I was intrigued to know how some of the ingredients in the dish like the capers, lemon zest and anchovies made their way in a German recipe.\u003C\/p\u003E\u003Cp\u003EIt turns out that the Königsbeger Klopse are a Prussian specialty named after the city of Königsberg, which was completely destroyed in World War II. When the Russians took East Prussia, they renamed the city Kaliningrad. To avoid any reference to its namesake city the German Democratic Republic renamed the dish to \u003Ci\u003EKochklopse\u003C\/i\u003E, which literally means boiled meatballs. But digging a little deeper I discovered that the dish was also served in the Province of Posen and the Baltic countries. However, the “klopse” were not meatballs made of ground meat but moreover a piece of meat that was beaten (Klopsen = to beat) thin. \u003C\/p\u003E\u003Cp\u003EGround meat has actually only been a part of the German diet for the past 200 years. The recipe for Königsberger Klopse as we know it today has developed over the years. Originally it was a thin piece of meat much like the Wiener Schnitzel, which was cooked in a tangy, creamy sauce. According to the history of this dish, a young and creative cook of a merchant family in Königsberg was responsible for the creation of this dish with the extraordinary flavors. It will not come as a surprise that this is one of Germany’s all time favorite traditional dish.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Königsberger Klöpse_0004-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8550611087\/\"\u003E\u003Cimg alt=\"Königsberger Klöpse_0004-WM\" src=\"http:\/\/farm9.staticflickr.com\/8519\/8550611087_40bfecf718_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe ground veal is flavored with salty anchovies, tangy lemon zest, cracked pepper, onions and nutmeg. They are then simmered in the broth, which serves as a basis for the roux thickened sauce studded with capers and a spritz of white wine. It is the sauce that takes this dish to the next level. Both capers and lemon are indispensable for the perfect Königberger Klopse and do not let anyone else talk you out of it. If you are not a capers fan, you can skip it, but then you will not be indulging in the sublime flavors combinations of this dish. This is a super comforting, mellow dish that has just enough zing in it from the capers, anchovies, lemon zest and cream to create some very interesting flavors. \u003C\/p\u003E\u003Cp\u003EAs a tip I got from my mother-in-law: Do not let the meatballs simmer at all. Just bring the broth to a simmer, carefully drop in the meatballs, cover the pot and turn the heat down to its lowest setting. The meatballs will cook gently, will not fall apart and will remain tender.\u003C\/p\u003E\u003Cp\u003EBoiled potatoes sautéed lightly in parsley butter are the best accompaniment with the Königsberger Klopse. Add to it a beetroot or tomato salad and a sensational, traditional meal is ready to be served. Perfect for family Sunday lunches or dinner with friends.\u003C\/p\u003E\u003Cp\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: Königsberger Klopse - German Meatballs in A Creamy Caper Sauce \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\/koenigsberger-klopse\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Königsberger Klöpse_0012 by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8551714578\/\"\u003E\u003Cimg alt=\"Königsberger Klöpse_0012 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8233\/8551714578_1046403c8c_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 15 minutes \u003Cspan class=\"value-title\" title=\"PT1H45M\"\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\"\u003E1 day old bread roll \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E⅛ l lukewarm milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E500g ground veal \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 large egg \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2-4 Anchovies, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 onions, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon butter \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 bunch flat leaf parsley, ¾ of the bunch finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EZest of 1 small organic lemon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E400 ml beef or veal stock \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EFreshly cracked black pepper \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the Sauce\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E30g butter \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E25g flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 tablespoons capers \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons lemon juice \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E125 ml cream \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E⅛l dry white wine \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EA pinch of sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EFreshly cracked black pepper \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 egg yolks \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 meatballs, tear the bread roll into pieces and soak in the milk until soft. Press excess milk and mix together with the ground veal and egg. Add the chopped parsley and zest. \u003C\/li\u003E\n\u003Cli\u003EMelt the butter in a large pan and sweat the onions until fragrant and transparent. Add to the ground veal together with the finely chopped anchovies. Season well and form approximately 16 meatballs. \u003C\/li\u003E\n\u003Cli\u003EBring the stock to a boil, then reduce to a gentle simmer. Add the meatballs and cook them for about 10 minutes. Remove and set the meatballs aside, then strain the stock and reserve for the sauce. \u003C\/li\u003E\n\u003Cli\u003ETo make the sauce melt 30g butter in a large pot. Sprinkle with the flour and cook until golden. Pour the stock in batches until the mixture is smooth. Add the capers including the liquid, the lemon juice, cream and the wine. Season with salt, sugar and the pepper. \u003C\/li\u003E\n\u003Cli\u003ELightly beat the egg yolks and whisk into the sauce, making sure it does not boil. \u003C\/li\u003E\n\u003Cli\u003ESlowly add the meatballs to the sauce and allow them to heat through. \u003C\/li\u003E\n\u003Cli\u003EServe with the rest of the parsley and lemon wedges and steamed or boiled butter potatoes. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cb\u003ETips and Notes:      \u003Cbr \/\u003E\n\u003C\/b\u003EIf you do not find ground veal at the butcher’s then substitute with lean ground beef.     \u003Cbr \/\u003E\nTo reheat the meatballs make sure the sauce does not bubble otherwise it will curdle. On a low to medium allow the sauce and meatballs to heat through.     \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\u003Cp\u003E\u003C\/p\u003E\u003Ca title=\"Königsberger Klöpse_0012-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8551714578\/\"\u003E\u003Cimg alt=\"Königsberger Klöpse_0012-WM\" src=\"http:\/\/farm9.staticflickr.com\/8233\/8551714578_1046403c8c_b.jpg\" width=\"610\" height=\"914\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EThis would not be the typical kind of meal we serve at home, but there are those snowed in or rainy Sundays when you know nothing is going to make the day better than a good, hearty, classic dish. Although I do not cook German meals very often at home when I do I always turn to traditional recipes and dishes, often from Tom’s mum or grandmother. With the recipe in hand I tend to make a stop at the books to study the origins and history, often getting lost in stories. \u003C\/p\u003E\u003Cp\u003EIt has been a week with lots of highlights. While my knee is still slowing me down and things at this pace gets to be frustrating I am getting a lot done and seem to be very focused and constructive. Sandy and I have been busy organizing the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/weimar-food-styling-photography-and.html\"\u003EWeimar workshop\u003C\/a\u003E, finally happening on Friday and Saturday. Excited about this as we are doing a lot of the the food preparation, crafting and designing ourselves and it has been amazing to work with Sandy who seems to have the same rocket fuel as I do. For every down we have faced, we have managed to turn it to a very top notch high and I am really looking forward to be having the workshop in such an exclusive location. \u003C\/p\u003E\u003Cp\u003EThis week on my usual surfing session through the web I came across a few faves: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/fun.kyti.me\/index.php\/2013\/03\/geometric-easter-card\/\" target=\"_blank\"\u003EGeometric Easter cards\u003C\/a\u003E by Funkytime\u003C\/li\u003E\n\u003Cli\u003EHolly’s fab tips on \u003Ca href=\"http:\/\/decor8blog.com\/2013\/03\/07\/big-news-secrets-of-successful-collaborations\/\" target=\"_blank\"\u003ESuccessful collaborations\u003C\/a\u003E made me smile. This blog has provided me with so many great collaborations and offered so many opportunities. Holly brings it all together in her post. \u003C\/li\u003E\n\u003Cli\u003EI succumbed to Aaplemints’s \u003Ca href=\"http:\/\/aapplemint.com\/2013\/03\/12\/decadent-chocolate-bark\/\" target=\"_blank\"\u003EDecadent Chocolate\u003C\/a\u003E Bark!\u003C\/li\u003E\n\u003Cli\u003ETotally want this \u003Ca href=\"http:\/\/noperfectdayforbananafish.tumblr.com\/post\/45173715792\/piped-silk-pajama-shirt-pant-set-and-robe-in\" target=\"_blank\"\u003EPiped silk pajama shirt pant set and robe in geometric print\u003C\/a\u003E by Love \u0026amp; Lustre\u003C\/li\u003E\n\u003Cli\u003EWill be making Food and Style’s \u003Ca href=\"http:\/\/foodandstyle.com\/2012\/11\/30\/chive-infused-oil\/\" target=\"_blank\"\u003EChive-infused oil\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EDumping (please excuse the pun) with Kristen and her heavenly \u003Ca href=\"http:\/\/dineanddish.net\/2013\/03\/getting-dumped-recipe-crabby-dip\/?utm_source=feedburner\u0026amp;utm_medium=feed\u0026amp;utm_campaign=Feed%3A+DineAndDish+%28Dine+and+Dish%29\" target=\"_blank\"\u003ECrab dip\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EWant this \u003Ca href=\"http:\/\/modernhepburn.tumblr.com\/post\/45193811534\" target=\"_blank\"\u003Ekitchen and light\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMore German classics 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 style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"SpätzleLeekBacon_0005-2-WM_thumb\" border=\"0\" alt=\"SpätzleLeekBacon_0005-2-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7e7avH-QeYBMDpDpNj-tHMnBEQTIWLMBOwr3MPsEkdeTuCoiqj9eptvsIdX2wrrTRLi7Du-SKqK9TSa0esRJ_Fvu0Ph8AXWH2-3ukT4BuuAcKn9RFT6wc-jRWzRb0RW3YcqcqPw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheMHsLGE1xWln5puoKCkboR79Oj54PUp0YNjfwqeYAPRPzeeDODjsyQh3GpCH2187QoImHPsCi8Wo54K5y8R2ZmUeOt3fz226JiYigBpKiFfDqY7wO4ui2-IXT6NO_zrlxEwXNhQ\/s1600-h\/Flammkuchen%25252001a%252520framed%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Flammkuchen 01a framed[2]\" border=\"0\" alt=\"Flammkuchen 01a framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhTIzuzKeSc-g4xeSohhPKH6bg-K_nrEP2Sx1yvY7xdEb7wpbwTeA3E1ZESplqeYteJAv_-Hur4f-60iwEtNInnzLguch2Nh6mD2RRPttpijV9c3MmA_jhOB0Zljf2bBlCd7OX_zQ\/?imgmax=800\" width=\"120\" height=\"177\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"AppleGojiBerryHazlnutStrudel_0012-WM_thumb[3]\" border=\"0\" alt=\"AppleGojiBerryHazlnutStrudel_0012-WM_thumb[3]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7WzNUkMO-X4Eo9NaHCLFtz34heRWF0OgxrAxxHpsLyxsBJAlQwh1tceGUdMt7s-LLxvy6XZg-Dc-nWh_LR4uCXciIn_qQHYBC4DyaIoWU6DxvQVFunzJNfN0VGxK1kMSqESSjCA\/?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\/06\/gruyere-bacon-leek-and-sun-dried-tomato.html\" target=\"_blank\"\u003EGruyere Bacon Leek and Sun Dried Tomato Spätzle\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\/2009\/01\/cooking-school-tarte-d-elssser.html\" target=\"_blank\"\u003ETarte d'Alsace - Elsässer Flammkuchen\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\/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#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\/4204647451600408997\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/03\/KoenigsbergerKlopse.html#comment-form","title":"37 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4204647451600408997"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4204647451600408997"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/03\/KoenigsbergerKlopse.html","title":"Classic: Königsberger Klopse - German Meatballs in a Creamy Caper 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\/AVvXsEi7e7avH-QeYBMDpDpNj-tHMnBEQTIWLMBOwr3MPsEkdeTuCoiqj9eptvsIdX2wrrTRLi7Du-SKqK9TSa0esRJ_Fvu0Ph8AXWH2-3ukT4BuuAcKn9RFT6wc-jRWzRb0RW3YcqcqPw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"37"}},{"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-6702270676653956839"},"published":{"$t":"2012-03-29T11:40:00.000+02:00"},"updated":{"$t":"2012-04-04T21:48:52.643+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"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":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Greek"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Muscovado Sugar Orange and Cardamom Easter Wreath"},"content":{"type":"html","$t":"\u003Ca title=\"EasterBreadCardamomOrange-0002-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6878847994\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"EasterBreadCardamomOrange-0002-WM\" src=\"http:\/\/farm7.staticflickr.com\/6116\/6878847994_b270315cd4_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u0026#160; \u003Cp\u003EOne of the most comforting aromas for me is the one of freshly baked bread emanating from the oven and filling the house with it’s sweet, yeasty perfumes. I live in Germany and have the most wonderful variety of fresh bread available from an abundance of several bakeries to choose from. I am spoilt for choice. The short distance I drive each day from home to work, which is about 4 kilometers, there are 6 bakeries, 2 of which offer organic bread and baked treats. Yes I am spoilt for choice.\u0026#160; \u003C\/p\u003E  \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ETherefore, it won’t come as a surprise that I do not often bake bread at home. Currently all the bakeries have started to display their goods for Easter and it seems to me each one is trying to outdo the other with more extravagant pastries, cookies and breads. Often Soeren and I will stand in front of the glass counter and feel overwhelmed by the opulent offerings. \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"EasterBreadCardamomOrange-0008-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6878850768\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"EasterBreadCardamomOrange-0008-WM\" src=\"http:\/\/farm8.staticflickr.com\/7136\/6878850768_7dae008909_b.jpg\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003EWe drool, but somehow our cravings are not satisfied. We were craving something simpler with delicate flavors - not opulent but simple yet aromatic. On a lazy Sunday we decided to make our own Easter bread and in between homework, Monopoly and Soeren’s private guitar concert for me the dough was kneaded, had time to rise beautifully and bake to a perfect golden color. \u003C\/p\u003E  \u003Cp\u003EWe polished half of it on the same afternoon with a variety of preserves and fresh butter - more we did not need. It was breakfast in the middle of the day and we loved it. \u003C\/p\u003E  \u003Cp\u003EOn Saturday I’ll be off to Dubai and I am totally excited as I will be relaxing in the luxury of my parents affection and will indulge in them spoiling Soeren and me to bits. I am also really looking forward to holding the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/02\/food-photography-and-styling-workshop.html\" target=\"_blank\"\u003Eworkshop at the Atlantis, The Palm\u003C\/a\u003E on the 3rd and 4th and meeting all the participants, some of them coming from Egypt, Bahrain and Kuwait. My presentations are all ready and so are the exercises and assignments and I am filled with anticipation of meeting \u003Ca href=\"http:\/\/mycustardpie.com\" target=\"_blank\"\u003ESally\u003C\/a\u003E, who has been awesome in organizing this event. She has also organized a fantastic blogger dinner on the 7th April and all those in the area, we’d love for you to join us. Quite a few have already signed up and if you would like to come over to Zaroob for some divine Lebanese food here is the \u003Ca href=\"https:\/\/www.facebook.com\/events\/387172174634483\/\" target=\"_blank\"\u003EFacebook event page where you can sign up\u003C\/a\u003E. \u003C\/p\u003E  \u003Cp\u003EIn other exciting news: I am now a Banana Fusion cover girl ;o). \u003Ca href=\"http:\/\/www.bananadesigns.ca\/\" target=\"_blank\"\u003EBanana Fusion\u003C\/a\u003E is a magazine from Canada, which brings both worlds of entertainment and food and the articles deal with photography, modeling and food. I really enjoyed the interview with them as the questions were not the usual type but went slightly deeper. You can read the \u003Ca href=\"http:\/\/www.bananadesigns.ca\/meeta-k-wolf\/\" target=\"_blank\"\u003Einterview here\u003C\/a\u003E. Hope you enjoy it! For me the comment left by my dad on the interview just blew me away! Love you dad! Also thanks to Gabriel, the Director at Banana Fusion for putting this together.\u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"Meeta-K.-Wolff-Cover by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7026116489\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"Meeta-K.-Wolff-Cover\" src=\"http:\/\/farm8.staticflickr.com\/7055\/7026116489_4035a17fa2_c.jpg\" width=\"500\" height=\"703\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EThis Easter wreath is based on the traditional Greek Easter bread called \u003Cem\u003ETsoureki\u003C\/em\u003E, which is served at the Easter meal. The Greeks make several of these wreaths as gifts and for celebrations during the Easter festivities. Traditionally \u003Cem\u003ETsoureki\u003C\/em\u003E will have red boiled eggs tucked into pockets in between the twists. I tucking the eggs into the bread and flavored it generously with cardamom and orange peel. Just before baking I sprinkled muscovado sugar on top, which gave it a lovely caramelized flavor and a gorgeous sunkissed tanned color. Enjoy it warm with lots of fresh butter. \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"EasterBreadCardamomOrange-0012-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7024959657\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"EasterBreadCardamomOrange-0012-WM\" src=\"http:\/\/farm7.staticflickr.com\/6100\/7024959657_6bd8070f34_b.jpg\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EIf you are looking for more ideas for your Easter celebrations I have a small selection for you here. Hope you enjoy my recommendations. \u003C\/p\u003E  \u003Cul\u003E   \u003Cli\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 - looks stunning as they are served in egg shells.\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/03\/easter-treats-buttery-saffron-brioche.html\" target=\"_blank\"\u003EButtery Saffron Brioche\u003C\/a\u003E - divine, butter and the saffron gives it a sublime flavor. \u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/03\/kale-mushroom-and-goat-cheese-buckwheat.html\" target=\"_blank\"\u003EKale Mushroom and Goat Cheese Buckwheat Tart\u003C\/a\u003E - gorgeous rustic vegetarian tart with earthy flavors.\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/03\/cooking-school-hot-cross-buns.html\" target=\"_blank\"\u003EHot Cross Buns\u003C\/a\u003E - the traditional Good Friday fare fresh out of the oven.\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/03\/piquant-wasabi-salmon-egg-roll.html\" target=\"_blank\"\u003EPiquant Wasabi Salmon Egg Roll\u003C\/a\u003E - a piquant flavored egg roll that will impress your guests. \u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/black-forest-pavlova-quark-cherries.html\" target=\"_blank\"\u003EBlack Forest Pavlova\u003C\/a\u003E - of course you will have to serve this stunning dessert!\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Macarons\" target=\"_blank\"\u003EMacarons variety\u003C\/a\u003E - a selection of macarons is a must\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/lamb-and-quince-tagine.html\" target=\"_blank\"\u003ELamb and Quince Tagine\u003C\/a\u003E - divine succulent flavors of coriander, cumin, cinnamon and ginger.\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/02\/bollywood-cooking-hyderabadi-lamb.html\" target=\"_blank\"\u003EHyderabadi Lamb Biryani\u003C\/a\u003E - try something different with the Queen of Biryani\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/warm-lentil-salad-with-dried-cherries.html\" target=\"_blank\"\u003EWarm Lentil Salad with Dried Cherries, Feta and a Herb Marinated Lamb Fillet\u003C\/a\u003E - can be served warm or cold\u003C\/li\u003E \u003C\/ul\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 Orange and Cardamom Easter Wreath\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\/muscovado-sugar-orange-and-cardamom-easter-wreath\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Muscovado Sugar and Cardamom Easter Wreath by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6878847994\/\"\u003E\u003Cimg class=\"photo\" alt=\" Muscovado Sugar and Cardamom Easter Wreath by Meeta K. Wolff \" src=\"http:\/\/farm7.staticflickr.com\/6116\/6878847994_b270315cd4_m.jpg\" width=\"160\" height=\"240\" \/\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 \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hour 40 minutes\u003Cspan class=\"value-title\" title=\"PT1H40M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003EServes: \u003Cspan class=\"yield\"\u003Eapprox. 10\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 all-purpose flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E21g dried yeast \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E125ml milk \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 eggs, lightly beaten plus extra for brushing \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g caster sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EFinely grated zest of 3 orange \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 ½ teaspoon ground cardamom powder \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E75g softened butter, coarsely chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 tablespoon muscovado sugar \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\u003ERoll up your sleeves. Combine flour, yeast and pinch of salt in a bowl. Form a well in the center, then add milk, eggs, caster sugar, orange zest, ground cardamom and 100ml lukewarm water and mix until you get a soft, pliable dough. This should take about 5 to 8 minutes. Gradually add butter, a little at a time, mixing until the butter is nicely incorporated. Lightly grease the bowl and cover with a damp cloth. Place in a warm place and allow to rise until double in size – 40 minutes. \u003C\/li\u003E  \u003Cbr\/\u003E    \u003Cli\u003EKnock back the dough and divide into three equal parts. Roll each piece into a long cylinder about 40 cm long. Braid the pieces together, bringing the ends together to for a wreath. Squeeze the ends to seal properly. Place the wreath on a baking tray lined with baking paper and set aside to for 20 minutes to prove.        \u003Cbr \/\u003E\u003C\/li\u003E   \u003Cbr\/\u003E    \u003Cli\u003EIn the meantime preheat oven to 180 degrees C. Brush the wreath with eggwash and sprinkle with the muscovado sugar. \u003C\/li\u003E  \u003Cbr\/\u003E     \u003Cli\u003EBake wreath for 20 to 30 minutes until it has a lovely golden color. Cool on a wire rack, serve with butter and favorite preserves. \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/div\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"EasterBreadCardamomOrange-0006-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6878850058\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"EasterBreadCardamomOrange-0006-WM\" src=\"http:\/\/farm8.staticflickr.com\/7055\/6878850058_c2a27fd5a7_b.jpg\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EWe love this bread for it’s divine aromatic flavors. Cardamom and orange mingle together harmoniously and the sugary, caramelized top provides a slight sweetness. Pull apart the soft morsels and spread with butter and favorite preserves. It’s light yet wonderful luxurious and ideal for breaking the long Lenten fast.\u003C\/p\u003E  \u003Cp\u003EWishing you all a great week and weekend ahead. I will take a short break from this space but will be sharing a few insights of the workshop and of Dubai over on my \u003Ca href=\"https:\/\/www.facebook.com\/pages\/Meeta-K-Wolff-Photography\/249590195103873\" target=\"_blank\"\u003EFacebook photography page\u003C\/a\u003E and on the \u003Cstrong\u003E3rd and 4th we’ll be live tweeting from the Atlantis\u003C\/strong\u003E during the course of the workshop using this handle \u003Ci\u003E#foodphotoAtlantis\u003C\/i\u003E, so stay tuned. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EMore breads \u0026amp; 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 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\/AVvXsEgdGvIUoCtBK51V8aiPXBe1Q3Xis_J9ePwVW35gBEXC_pscj-rEJuLN8gZWgwkUNibUHcb5V8ywabvTxokUSN_P7Scan-Eb0nLoGOGJ_Z34DfJSmtg1jZ4KXbsYFoReIFI55e0Aww\/?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\/AVvXsEhENUMYO0mVplfBKeZ9JiKCxc3UHgdg0reiv4Y8h73sb-57Uy7wTPk-a1wZBV1mr-m_jWSv8Bh8ZcnIVk1wmMtZjWntU0MSOryDIAZrwGPJ_26licsQ7v7QXlpkfIciTobKT99G5w\/?imgmax=800\" width=\"120\" height=\"177\" \/\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\" target=\"_blank\"\u003ELingonberry Dark Chocolate Buns\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\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/03\/rmmevafler-norwegian-sour-cream-waffles.html\" target=\"_blank\"\u003ERømmevafler: Norwegian Sour Cream Waffles with Brunost and Cloudberry 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\/6702270676653956839\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/03\/muscovado-sugar-orange-and-cardamom.html#comment-form","title":"27 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6702270676653956839"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6702270676653956839"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/03\/muscovado-sugar-orange-and-cardamom.html","title":"Muscovado Sugar Orange and Cardamom Easter Wreath"}],"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":"27"}},{"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-7044872076135349847"},"published":{"$t":"2010-04-22T23:19:00.003+02:00"},"updated":{"$t":"2010-04-23T11:16:43.725+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":"Easter Recipes"},{"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","$t":"Blood Orange Pot-Au-Creme with Dulce De Leche"},"content":{"type":"html","$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=\"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=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EUncannily just a few days before Earth Day we got a paramount wake-up call disrupting us all out of our comfort zones. It reminds us of how small and helpless we really are doesn’t it? The chaos caused around the world due to the airspace shutting down in most of Europe was of such a magnitude that I am sure we’ll be feeling it repercussions for months, if not years. Not to mention the impact the ash cloud will have on our atmosphere for the coming months.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EToday as I sat on the terrace with my girlfriend, soaking up the sun, I noticed the condensation trails behind the shiny metallic speck in the sky. The familiar sight of airplanes flying again made me breath out loud. Ironically, on Earth Day the airspace around us re-opened, at least temporarily. There was an eerie emptiness up there the past few days.\u0026#160; \u003C\/p\u003E\u003Cp\u003ENature, it can be scary and stunning at the same time. After seeing the \u003Ca href=\"http:\/\/www.boston.com\/bigpicture\/2010\/04\/icelands_disruptive_volcano.html\" target=\"_blank\"\u003Eextraordinary pictures\u003C\/a\u003E of this natural phenomenon I was left breathless.\u0026#160; \u003C\/p\u003E\u003Cp\u003EIt was the perfect kind of day to enjoy the green grass, the baby blue skies and the marguerite blooming all around my yard. The perfect kind of day to sit outside and contemplate Earth Day, in all it’s glory and calamity. \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=\"Blood Orange Pot-Au-Creme with Dulce De Leche 0036 by MeetaK\" border=\"0\" alt=\"Blood Orange Pot-Au-Creme with Dulce De Leche 0036 by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXnByv8yG5tsY7Kgn-BCv7sEIdQnwhnuHKNxE8h_0Lmi9LQtjV7TN_N2O3ln1aMBWxsKLOdRIzBEOOkJFibmwx84XcJTLZShWqT1JEvjwc7osI45Hbt3jD_jKuZ1L_tyITEdceCA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EBlood oranges – before they totally disappear from the markets, I thought I should quickly share a lovely dessert recipe for you to indulge in.\u003C\/p\u003E\u003Cp\u003EThese lovely citrus fruits with their red-tinted exterior are my weakness. The real surprise comes when the fruit is cut open to reveal it’s pink to crimson flesh. \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=\"Blood Orange Pot-Au-Creme with Dulce De Leche 0039 by MeetaK\" border=\"0\" alt=\"Blood Orange Pot-Au-Creme with Dulce De Leche 0039 by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi8AyO86U7ny41Y-hVTgICQdt86oyPYzPIlL8mbykk6DwVFauZzIVXEL4r69ddTzZGKBtqeWOakIQW7EZL4w6KEuLoOL019yrLdhoQA03cQXBCOpjx_U6ltb6JDWXjZRngqaJ85xQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EWe’ve enjoyed the short but sweet blood orange season with all sorts of sweet and savory treats. My favorite were a these creamy pot-au-creme. They offer a perfect citrus aroma with a delicious custard – and are just moreish!\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EBlood Orange Pot-Au-Creme with Dulce De Leche\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/blood-orange-pot-au-creme\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E1 blood orange, finely grated zest and juice      \u003Cbr \/\u003E\n6 egg yolks       \u003Cbr \/\u003E\n100g fine granulated sugar       \u003Cbr \/\u003E\n600ml heavy cream       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/cooking-school-5-ways-to-make-homemade.html\" target=\"_blank\"\u003EDulce de leche\u003C\/a\u003E       \u003Cbr \/\u003E\nHandful \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003Epistachios\u003C\/a\u003E, chopped\u003C\/p\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\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat the oven to 160°C.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPut the orange zest, juice, egg yolks and sugar in a food processor and process until combined.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the thickened cream into a saucepan and heat over medium heat, bringing it to just below boiling point. Stir the orange mixture into the heated cream, then divide the mixture among six 120ml ramekins.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the ramekins in a large roasting pan, then pour in enough boiling water to come halfway up sides of the ramekins. Bake the cream mixture in the oven for 30 minutes until the mixtures have just set. They will still be slightly wobbly but will set further as it cools.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECarefully remove the roasting pan from the oven and gently remove the ramekins from the water. Cool for 20 minutes, then chill in the fridge for 2-3 hours until firm.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBefore serving top each ramekin with a good drizzle of dulce de leche and sprinkle with chopped pistachios. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u0026#160;\u003C\/p\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\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\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=\"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=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThe creams are full of sweet and mellow flavor. The blood orange gives subtle hints of raspberry and strawberry making this a deliciously aromatic dessert. Perfect for a beautiful Spring day like today.\u0026#160; \u003C\/p\u003E\u003Cp\u003EFor those who read the \u003Ca href=\"http:\/\/www.learnfoodphotography.com\/become-a-better-food-photographer-and-stylist-on-your-own-with-meeta-k-from-whats-for-lunch-honey\/\" target=\"_blank\"\u003Efirst part of my food photography and styling interview\u003C\/a\u003E over on \u003Ca href=\"http:\/\/www.learnfoodphotography.com\" target=\"_blank\"\u003ELearn Food Photography and Styling\u003C\/a\u003E will be happy to hear the \u003Ca href=\"http:\/\/www.learnfoodphotography.com\/how-to-choose-a-background-for-your-food-photograph-meeta-k-from-whats-for-lunch-honey-explains\/\" target=\"_blank\"\u003Esecond part of the interview\u003C\/a\u003E is now up. In this I share with you my favorite food photographers, a few tips and tricks on food styling and what points I consider when taking a specific shot. Hope you enjoy it!\u003C\/p\u003E\u003Cp\u003EHave a great weekend!\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=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRn1rAACGcS9ryC-4-jNUylH4TTQnI-DZDOXbXIWwye_a13v27DykvjdUl4vdoDnCPIsLj2HnYOyVUlwMmey9dDZTwFIpnXgveuWQZUGISFN2DogsJTe-tlAKlG0UYAt9MEy-uQg\/?imgmax=800\" width=\"120\" height=\"182\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SAUQr1Go0qI\/AAAAAAAACOY\/ZWyrIK9TtGU\/ChocPotsCreme 01 framed[3].jpg?imgmax=800\" width=\"120\" height=\"178\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_3v7OtbOPV6ZXAkevY6rG0uZBx0cXB5gxSreDR6wiNuO1azRj35rTMspleIIMZedZlGeFMN9RpdozvLn7bd9ZJ3mjGwYN_PO_rPckWpEeerhzsw7eOhd8YM_IWF0Ld52tp8dZAg\/[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u0026#160;\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/07\/quark-blancmange-with-strawberry.html\"\u003EBlancmange, Quark with a Strawberry Compote\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\/04\/sweet-spicy-chocolate-chile-pots-de.html\"\u003EChocolate Chile Pots De Crème\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\/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\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? © 2006-2010 Meeta Khurana 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\/7044872076135349847\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/04\/blood-orange-pot-au-creme-with-dulche.html#comment-form","title":"44 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7044872076135349847"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7044872076135349847"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/04\/blood-orange-pot-au-creme-with-dulche.html","title":"Blood Orange Pot-Au-Creme with Dulce De Leche"}],"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\/AVvXsEjDH673guCcxB0y-CrdolJCPyL1s9K4nUzY30o_0wiTinbPmTE7Pyb0KGA5JDYbQLB3SNHGYgPMcxqhgPVoe-hTtZTXKiIbXB3evyOgGPe8XIYmBzrhRlKSVQyLg3t_qKP-8uknAg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"44"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-343321726235416051"},"published":{"$t":"2010-04-01T22:22:00.001+02:00"},"updated":{"$t":"2010-04-01T23:18:19.145+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Egg-straordinary: Light Mousse au Chocolat with Baileys Crème Caramel"},"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=\"Baileys Mousse Au Chocolat (0015) by MeetaK\" border=\"0\" alt=\"Baileys Mousse Au Chocolat (0015) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNnPM8YUmy3csLNODtaXtj9EmM8EL5k9P9fjEAHGksfs_SLc7O9pxpOUqhMuc5uLuSFsEiiRHz4K0JTwjITYFndTsNwuqS7P71ZqmHNV2gGfws4PyY3bfBXQxVj-MIDNv7KrQHQA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EEaster is just not the same without chocolate! I went to the stores today and my shopping cart has never before brimmed over with so many chocolate treats in all shapes and sizes.\u0026#160;\u0026#160;\u0026#160; \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EChocolate bunnies and eggs filled with nougat and marzipan, stand upright like soldiers waiting for their marching orders. As I get home they get their orders, into colorful little straw baskets filled with hay and flowers they go. I can’t wait to hide them come Easter Sunday. \u003C\/p\u003E  \u003Cp\u003EWe’ll be spending the day a little bit away from Weimar on Easter Sunday. As it’s Tom’s birthday I’ve arranged for us to spend a glorious day at a castle not far from here. An elegant park with impressive surroundings will be the setting for the day and somewhere there I’ll be hiding the cute little eggs and chocolate treats.\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=\"Baileys Mousse Au Chocolat Collage by ) MeetaK\" border=\"0\" alt=\"Baileys Mousse Au Chocolat Collage by ) MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJKEtzRdzeRthlrLQAHgR4fz1zA8AJbvtL7MLbWQhOJoSFmZeKKgAEFc4SWg5qF9oJf_jGxLOWR7FzueRhir1OZlhtRJg1S95YFxliibubW5oyqlqyJE_0E83JzmqQw5dFt2U7Cg\/?imgmax=800\" width=\"470\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EChocolate makes me happy and fills me with pure comfort and I love making little surprises for my two men, who thankfully share my chocolate addiction. So when they come home on Saturday I will have a little surprise waiting for them. Chocolate of course!\u003C\/p\u003E  \u003Cp\u003EBefore I get into the dessert idea let me share the eggs Soeren and I decorated this year. We had lots of fun coloring and decorating these eggs. It’s always special when both of us get to relax and spend time with each other, we talk, giggle and basically fool around. Nice break from being a mummy!\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=\"Colored Eggs (01) by MeetaK\" border=\"0\" alt=\"Colored Eggs (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjIaV_r2bvF88VjKom2OpLrxqxLro7EleDRWVmMA5vcvAuYhD0zWbFvQ91FjYRRh_pJRwvMApN7UgqxzByWggpSFzewQ5lhfi4cZ_jpSX97X5KUmLYCwkNohT-BDAmmTnHJb_xnAA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EI decided to make the mousse on the lighter side, skipping the cream entirely. Instead I use eggs, the whites to make it fluffy and airy and the yolks to give it it’s creamy texture. It’s light and featherlight. Grown-ups get a shot of some delicious Bailey’s Crème Caramel for an extra punch, while kids get a few extra chocolate grated on top. \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=\"Baileys Mousse Au Chocolat (0010) by MeetaK\" border=\"0\" alt=\"Baileys Mousse Au Chocolat (0010) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEbJlvAQGygv_nkurP9fqlWr_HuQ1HCI6zn7TDM3DkiEFmyeNIsROf0uMosIzZ7uoIRTV0nQjlFxk-M_hlpLLD8Mly163W4gvy3_qhiMhU1K8pKIwBr7jcc9BdNph160Y0ZXqO9Q\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EI washed the egg shells thoroughly and used them for little containers as a cute serving idea. Use good dark chocolate for this because it’s the only kind that will satisfy you and your guests ;o). You can also use some of the delicious flavored chocolate available like Lindt’s \u003Ca href=\"http:\/\/www.lindt.com\/int\/swf\/eng\/products\/excellence\/orange-intense\/\" target=\"_blank\"\u003EOrange Intense\u003C\/a\u003E or the irresistible \u003Ca href=\"http:\/\/www.lindt.com\/int\/swf\/eng\/products\/excellence\/sea-salt\/\" target=\"_blank\"\u003EFleur De Sel\u003C\/a\u003E. I’ve used both and they add an exquisite flavor to the mousse. In this case leave the shot of Bailey’s out.\u003C\/p\u003E  \u003Cp\u003EMy Easter treat for you! Indulge and enjoy! \u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003EMousse Au Chocolat with Bailey’s Crème Caramel \u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/mousse-au-chocolat-baileys-creme-caramel\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003EMakes 12 small portions\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E100g good dark chocolate, coarsely chopped      \u003Cbr \/\u003E1-2 tablespoons Bailye’s Crème Caramel\u0026#160; \u003Cbr \/\u003E4 eggs, separated       \u003Cbr \/\u003EPinch of salt       \u003Cbr \/\u003E80g sugar       \u003Cbr \/\u003E1 tablespoon cocoa powder       \u003Cbr \/\u003E\u003Cem\u003EOptional:\u003C\/em\u003E flaked almonds\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\u003EMelt the chocolate over a water bath, where a metal bowl is placed over a pot of simmering water. Set aside.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn a clean mixing bowl whisk the egg whites with salt until frothy soft peaks have formed. Slowly sprinkle 40g sugar whisking the whites making sure they do not get too stiff.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EPlace another bowl over a water bath and using clean beaters whisk egg yolks with the remaining sugar until thick, pale and very creamy. The volume should have doubled at the end.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EGently fold in the melted chocolate, Bailey’s Crème Caramel and the cocoa powder using a spatula into the egg yolk mixture.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EFinally, carefully fold in the egg whites, making sure not to deflate them and keeping it as fluffy as you can.\u0026#160; \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EPour the mousse into a metal bowl and refrigerate for at least 2-3 hours. Alternatively you can divide the mousse into individual dessert glasses.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIf you are planning on serving these in the egg shells, you can either fill the mousse into a piping bag or spoon into the prepared egg containers. Sprinkle with some flaked almonds. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 15px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"Sticky Note 1 tipstricks\" border=\"0\" alt=\"Sticky Note 1 tipstricks\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhD6eyokUXPSw3RmfIve8Fg_pHLb5_mgt5yd5q9lfZRBeW3iDuVxXDY3rnUBgusy6qnaThhgQbo4IVkSemEur0AjeMNDUXf3SJ297UwHdfwgRJ3gpdeIXFL6tAle88KJ-QIFtlTTQ\/?imgmax=800\" width=\"200\" height=\"138\" \/\u003E As this is an egg-white based mousse, the egg whites need to be beaten into a froth (soft peaks). The air bubbles trapped in the froth provides the mousse with its distinctive light and airy taste. Care should be taken not to beat the egg whites to the point that they become stiff. Stiff egg whites will be difficult to mix evenly into the rest of the ingredients. \u003C\/p\u003E    \u003Cp\u003EThe egg whites need to be \u0026quot;folded\u0026quot; into the other ingredients rather than stirred. Stirring the mousse will burst many of the precious air bubbles, which will result in a flat mousse. The basic folding technique consists of sliding the spatula or wooden spoon along the bottom of the mixing bowl and then lifting it up the side, keeping the spoon horizontal. This motion helps to mix the ingredients without losing the air bubbles trapped in the beaten egg. \u003C\/p\u003E    \u003Cp\u003EThe mousse needs to be put in the fridge to cool for a minimum of 2-3 hours prior to serving. Cover the dessert glasses with wax paper or plastic wrap so that they don not absorb any aromas from other items in your refrigerator. \u003C\/p\u003E    \u003Cp\u003EAs this mousse contains raw egg it should be eaten the same day as it is prepared.\u003C\/p\u003E    \u003Cp\u003E     \u003Cbr \/\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\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=\"Baileys Mousse Au Chocolat (0019) by MeetaK\" border=\"0\" alt=\"Baileys Mousse Au Chocolat (0019) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhagfK3Sr-COw3mHZTieOrMdodJ55tJshw_VaG8LRtN7IoST1_JP-G3-bRIyvwMo99hzhScRSLY8SC0LGFy-5lYHxetXBUaVvsxZYvY_59i9P9U-JDzdsy2J9lCT2Z409fSsjjQCA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003EI’ll be making more of this tomorrow because guess what I taste tested so much that most of it is all gone. I mean you read my last tip huh? It has to be consumed on the same day – so I have to listen to my own advice. I loved the flavor highlight the liqueur gave the mousse – the sexy caramel flavor caressed the bold aromas of chocolate to bring out a wonderful character of this mousse. It’s not dense because the egg whites make it light and delicate. A perfect Easter treat! \u003C\/p\u003E  \u003Cp\u003EWishing everyone a lovely Easter break. Hope the Easter bunny is generous to each one of you and indulge in all the sweet and savory treats. See you next week!\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these creamy chocolate dessert ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_3v7OtbOPV6ZXAkevY6rG0uZBx0cXB5gxSreDR6wiNuO1azRj35rTMspleIIMZedZlGeFMN9RpdozvLn7bd9ZJ3mjGwYN_PO_rPckWpEeerhzsw7eOhd8YM_IWF0Ld52tp8dZAg\/[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\/AVvXsEj9c0DTILaDLXo-ykYxsolPBLTHTbq2CAZDyCZq36SuR61tX5qAtzqwubZ5WFdEYkRXs6CQ8mXLE7j6w47cZbLzegQmwqTS_J4s11AEwLzjJn0LWZc-cx9EBV-SZ78iZ8u1ADnPwg\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2_I8oAUjnqzQRa3mJC1uJduw19XYCYErv4WuECeKSpp1VUrQh1w7tO2wqxB0rYEEguAl2E2yEx5OqeWV1VBCCFAy-vRLBN4YE0Vjbyqi9A6A3F4i53Fix6FCCZ9bcGXqlAY-gug\/ Cakes 01 framed[2].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:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/chocolate-and-raspberry-creme-caramel.html\" target=\"_blank\"\u003EChocolate and Raspberry Crème Caramel\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\/08\/daring-bakers-dobos-torte-with-quark.html\" target=\"_blank\"\u003EDobos Torte with a Quark Chocolate Mousse\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\/2009\/02\/celebration-cakes-coconut-white.html\" target=\"_blank\"\u003ECoconut White Chocolate Mousse with Strawberries on Coconut Joconde\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\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? © 2006-2010 Meeta Khurana 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\/343321726235416051\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/04\/egg-straordinary-light-mousse-au.html#comment-form","title":"49 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/343321726235416051"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/343321726235416051"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/04\/egg-straordinary-light-mousse-au.html","title":"Egg-straordinary: Light Mousse au Chocolat with Baileys 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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNnPM8YUmy3csLNODtaXtj9EmM8EL5k9P9fjEAHGksfs_SLc7O9pxpOUqhMuc5uLuSFsEiiRHz4K0JTwjITYFndTsNwuqS7P71ZqmHNV2gGfws4PyY3bfBXQxVj-MIDNv7KrQHQA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"49"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8372118504523799302"},"published":{"$t":"2010-03-30T22:12:00.000+02:00"},"updated":{"$t":"2010-03-31T09:11:46.618+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"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":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Easter Treats: Buttery Saffron Brioche"},"content":{"type":"html","$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=\"Saffron Brioche (03) by MeetaK\" border=\"0\" alt=\"Saffron Brioche (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi2igFHdgBf7WHRLCmUEnLdpAKh7doG4CiWPP5My-eF74Ur41W62bmos1NtGAjMtaKIm1elIfVZaZ2Z94pIwEe3xSoZzwFYWB4MxviW01tzdOYLem8AjlBmhyphenhyphenoKjjc1lrJO6GcvGw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EAs March turns into April and we turn our clocks forward to “save time” I was surprised to look at the calendar and see that another holiday is upon us. Time is flying and there seems to be no saving it. Easter is but a few days away and this year Easter Sunday also chimes in Tom’s birthday. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThis time last year we were celebrating Tom’s 40th with such a bang and had big plans for new adventures in a new country. As I waited for the lights to turn green, turning the music up a notch, I could not help but think it all seems so far away now. Was it only last year?\u003C\/p\u003E\u003Cp\u003EI looked out of the window of my Golf. Grey skies and an early morning Spring mist floated across the green fields, playing hide and seek with the blooming trees. \u003C\/p\u003E\u003Cp\u003EThis time last year I wasn’t expecting to experience my beloved German Spring. But here I am and getting very excited to see the first of the crocuses, tulips and forsythia blooming into their glorious burst of colors. \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=\"Brioche Crocus Diptych (01) by MeetaK\" border=\"0\" alt=\"Brioche Crocus Diptych (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXM7tlfxEi2lI9AvPpOw_F2jxj3akjukeAE8YLS7x_tl2q6dVfwG-xCMToElwPdxW404wQ8mNqnz7CpFLTYOtJSWMeTsBObCnqLg9b1JKBMhJasnD2SQgVJLAThacYcQ-wSNgmSQ\/?imgmax=800\" width=\"600\" height=\"425\" \/\u003E\u003C\/p\u003E\u003Cp\u003EI wasn’t expecting to flavor the juicy fresh Spring produce as it comes into season – because where I was going it was available throughout the year. It’s actually the experience of eagerly waiting for something to come into season and then savoring it with honest pleasure, which I was going to miss the most. But here I am and my Farmer’s Market is slowly bringing the first \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/roasted-asparagus-with-poached-eggs.html#asparagus\" target=\"_blank\"\u003Easparagus\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/cooking-school-rhubarb-compote-with.html#rhubarb\" target=\"_blank\"\u003Erhubarb\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/sweet-strawberry-sin-mille-feuille.html#strawberry\" target=\"_blank\"\u003Estrawberries\u003C\/a\u003E and a variety of other delicious produce. I feel like a little girl who can hardly wait to open her birthday presents. \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=\"Saffron Brioche (02) by MeetaK\" border=\"0\" alt=\"Saffron Brioche (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhds1UqYilxm-E6NY0DqXccuju-5lPaJFKDYjC0bH5GRa0vjZc6vfyQZEQxDBYQck9oEEK6Nj2K5YMvvZD4FKYjRy8I25Aj60uoBF5XC7iX809TcIGrHJOdUOgcPqWRJuvUCgdAYg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EAs the lights turned green again, I smiled – things change so fast, time is transient and not meant to be saved. Memories on the other hand can be and filed away to be used at a another time. \u003C\/p\u003E\u003Cp\u003EOne can feel that it’s Easter break in Weimar. There is a slight tranquility on the streets and as schools and the university take a break, the pressure to get anywhere quickly has disappeared. Soeren is at his grandparents, Tom is in Vienna and I am feeling guilty that I am liking the serenity of it all.\u0026#160; \u003Cbr \/\u003E\n\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=\"Saffron Brioche Diptych by MeetaK\" border=\"0\" alt=\"Saffron Brioche Diptych by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRmNl1PXh1JSKpjEfKBFi2ihCj-MrPn4Qg_bw6eThn7BEOvkaGc1vpD6r7ZYus2g6PVg2A0Hxki2VpzwE7_B0qM9urlACelBvtwF1qKYXrPP-cnXoRnw4v103P4o2GXw65stbiwA\/?imgmax=800\" width=\"600\" height=\"425\" \/\u003E\u003C\/p\u003E\u003Cp\u003EThere is enough time to plan a lovely birthday and Easter day on Sunday. It’ll have to start with a nice, long and luxurious brunch, which means these brioches will have to be on the list. Of course these sweet \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/red-current-and-marzipan-swirls.html\" target=\"_blank\"\u003Ered current and marzipan swirls\u003C\/a\u003E and maybe even these \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/quark-cheesecake-squares-topped-with.html\" target=\"_blank\"\u003Equark cheesecake squares topped with lemon curd\u003C\/a\u003E will have to be on part of the sweet buffet. Classic are the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/cooking-school-hot-cross-buns.html\" target=\"_blank\"\u003Ehot cross buns\u003C\/a\u003E and wonderfully piquant these \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/piquant-wasabi-salmon-egg-roll.html\" target=\"_blank\"\u003Ewasabi salmon egg rolls\u003C\/a\u003E. Some of these \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/mustard-eggs-senf-eier.html\" target=\"_blank\"\u003Emustard eggs\u003C\/a\u003E will make a great Easter lunch or maybe even theses \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/02\/whats-in-pie-covered-creamy-veal-and.html\" target=\"_blank\"\u003Ecreamy veal and mushroom pie with potato crust\u003C\/a\u003E. A tangy \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/tangy-lemon-meringue-pie.html\" target=\"_blank\"\u003Elemon meringue pie\u003C\/a\u003E for dessert maybe!\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=\"Saffron Brioche (05) by MeetaK\" border=\"0\" alt=\"Saffron Brioche (05) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiq84KvvfVWTund4KXhnh-zqUMJ-YuiaaFXBGQIRzt1EZLh1y7uZUFgVZnhMa92n-k1VE3UjsKHxaGbSE7qopyGdiSTF7mukhyoeS-3MSfo4vSirW_0-zX8DCfg1DdBm5qlgYWxhQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EThese brioches are totally buttery and utterly delicious, with an addition of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E into the dough to intensify the flavor of butter. Make sure that the ingredients and chilled so that butter is integrated into the dough without melting and separating. Saffron adds an incredible highlight to the brioche making it aromatic and silky. \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ESaffron Brioche\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/saffron-brioche\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E425g strong white flour, place in the freezer for about 15-20 minutes      \u003Cbr \/\u003E\n330g cold butter, cut into cubes       \u003Cbr \/\u003E\n1 envelope active dry yeast       \u003Cbr \/\u003E\n75g sugar       \u003Cbr \/\u003E\ngood pinch of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\" target=\"_blank\"\u003Esaffron\u003C\/a\u003E strands       \u003Cbr \/\u003E\n60ml warm water approx 30 degrees C       \u003Cbr \/\u003E\n5 eggs, cold       \u003Cbr \/\u003E\n1 tablespoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E       \u003Cbr \/\u003E\npinch of salt       \u003Cbr \/\u003E\n1 egg       \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\u003EPlace the cold butter cubes in a bowl and with an electric beater, beat until the butter is smooth and creamy, with no lumps. Scrape the butter into a smaller bowl and set aside in the refrigerator until required.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EDissolve yeast in a clean bowl, with 1 teaspoon sugar and the saffron water. Using the kneading hooks of your electric beater add the remaining sugar, quark, eggs, salt and flour. Mix all the ingredients on low speed until everything is nicely blended. Scrape the bowl as you go along.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETurn up the speed of the beaters to medium and continue beating for another 5-7 minutes. The dough should be very sticky, soft and supple. You’ll have to keep stopping and scrapping it from the sides and from the hooks.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the cold creamed butter in several portions into the dough. Push the pieces right into the dough and beat well to integrate it without and lumps into the saffron dough. You’ll have to keep stopping and scrapping it from the sides and from the hooks.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EScrape the dough into a clean bowl, cover with a cloth and refrigerate for 24 hours to allow the flavors to really intermingle well.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EButter your brioche, muffin or loaf pans generously.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EScrape the dough out onto a nicely floured surface and punch it down with your hands. It will still be slightly sticky. Divide it into about equal 10-12 portions for brioche\/muffin pans or shape into 2-3 loaves for the loaf pans.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFor individual brioches, pinch off a smaller piece of each portion. Taking the larger portion and in the cup of your hand tightly roll the dough into a tight ball. Do the same with the smaller portion. Place the larger dough ball into the brioche or muffin form and then put the smaller portion on top. Gently pinch the sides to secure it. Repeat this procedure until all of the portions are formed.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFor the loaf pans, shape the portions into a loaf and place into the loaf forms.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the forms on a baking tray, cover with plastic wrap or a kitchen towel and let the brioches rise for 2 hours in a warm and dry place.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn the meantime, prepare the egg wash by beating the egg with a 1 teaspoon of water.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPreheat oven to 180 degrees C. Brush the egg wash gently over each brioche. Be careful not to get any on the forms.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake for about 20 – 25 minutes, until the tops are golden. Cool on a rack. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cimg style=\"border-right-width: 0px; margin: 0px 10px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"Sticky Note Kitchen Notes\" border=\"0\" alt=\"Sticky Note Kitchen Notes\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4EnOvtsR7iWEbq6AtJ4gJclGwvWqVORawFghXQtKXRsPl4rB6shUa63ZIiU_nfDMbZsfPq-yjqbsiuasufmJhgH13zs5IS_sHx2bPYIEshxCzdNxOpyQ4nNR7-coFPsldz8tAfA\/?imgmax=800\" width=\"200\" height=\"138\" \/\u003E\u003C\/p\u003E\u003Cp\u003E- You can enjoy the brioche warm or at room temperature. \u003C\/p\u003E\u003Cp\u003E- I love it fresh with butter with a variety of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Preserves%2FJams%2FJellies\" target=\"_blank\"\u003Ejams, jellies and preserves\u003C\/a\u003E or with a drizzle of honey. A day or two later it’s perfect toasted. \u003C\/p\u003E\u003Cp\u003E- Stale brioche make awesome French toast or a brioche pudding like this \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/banana-brioche-pudding-with-baileys.html\" target=\"_blank\"\u003Ebanana brioche pudding with baileys caramel cream\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\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\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\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=\"Saffron Brioche (04) by MeetaK\" border=\"0\" alt=\"Saffron Brioche (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgN1M8M4Z2hDE-301sqxCgRlrSiKyF8a_Hqf3-xXheSzA9Q8nkvvniLT4RJhLfHFREZcZH18iN1Rk6QpKOatWS_kw7HjA9rOVYJjPsZvehENXP0bOTxQpGnxNfq954osxuQTbCCeA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003ETaste-wise this is a wonderfully rich brioche with a fluffy and light texture. The saffron not only lends its vivid sunny yellow color but provides an aromatic and subtle flavor to the brioche. It is the perfect option for your Easter brunch and will leave all your guests in awe. \u003C\/p\u003EA few of these golden delicious brioches are on it's way to Rachel at \u003Ca href=\"http:\/\/tangerineskitchen.blogspot.com\"\u003ETangerine's Kitchen\u003C\/a\u003E, who is hosting this month's \u003Ca href=\"http:\/\/kochtopf.twoday.net\/stories\/4124192\/\"\u003EBread Baking Day - BBD #28\u003C\/a\u003E. Rachel has chosen the theme \u003Ca href=\"http:\/\/tangerineskitchen.blogspot.com\/2010\/03\/announcing-bread-baking-day-28-buns.html\"\u003EBuns \u003C\/a\u003Eand I think these would be a great addition. \u003Cbr \/\u003E\n\u003Cp\u003ESo what are you cooking up for Easter?\u003C\/p\u003E\u003Cp\u003ELater this week I will be presenting a lovely decadent but light dessert to highlight your Easter meal. Chocolate of course, because chocolate cannot be missed at Easter.\u0026#160; \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 src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/CherryCake01.jpg\" width=\"120\" height=\"156\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/R-ItcVTi2sI\/AAAAAAAACEk\/9mHYBllPjbA\/MatchaPralines06framed2\" width=\"120\" height=\"178\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.google.com\/blogmeeta\/R97eiLDfhFI\/AAAAAAAAB_4\/Qzkd39Ufn3c\/Hot Cross Buns 01 framed[5]\" 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\/07\/posh-sour-cream-cherry-cake.html\"\u003ESour Cream Cherry 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:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/sweet-gifts-matcha-white-chocolate.html\" target=\"_blank\"\u003EMatcha White Chocolate Pralines with Pistachios\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\/03\/cooking-school-hot-cross-buns.html\" target=\"_blank\"\u003EHot Cross Buns\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? © 2006-2010 Meeta Khurana 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\/8372118504523799302\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/03\/easter-treats-buttery-saffron-brioche.html#comment-form","title":"60 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8372118504523799302"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8372118504523799302"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/03\/easter-treats-buttery-saffron-brioche.html","title":"Easter Treats: Buttery Saffron Brioche"}],"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\/AVvXsEi2igFHdgBf7WHRLCmUEnLdpAKh7doG4CiWPP5My-eF74Ur41W62bmos1NtGAjMtaKIm1elIfVZaZ2Z94pIwEe3xSoZzwFYWB4MxviW01tzdOYLem8AjlBmhyphenhyphenoKjjc1lrJO6GcvGw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"60"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3659305898964792488"},"published":{"$t":"2010-03-27T06:00:00.003+01:00"},"updated":{"$t":"2010-04-22T23:42:59.566+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preserves\/Jams\/Jellies"}],"title":{"type":"text","$t":"Daring Bakers: Kumquat Tian"},"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=\"Kumquat Tian (02) by MeetaK\" border=\"0\" alt=\"Kumquat Tian (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhhRd4_HI4WrHlTErRzRV4HbkfTE9gwrwpD07JMKZNHyZH8bIUPMis1aXi0y2Ih0CG8CVvgjbGiq-Cii6FmuIzMkWJxKUFdCwHntgLh1MltlPJeKITyXas4yztWDuAVMbCXE9-Pw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EIf I should ever loose track of time or forget what time of month it is – it’s the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers’\u003C\/a\u003E challenges that always remind me exactly in which time frame I am in. It comes around like clockwork and considering the fact that I have been a part of the group for four years (next month), there is not only a certain routine but also that perfect sense of organization that I truly find relaxing. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EYes – relaxing! It was not always like that though. I remember in the beginning there were quite a few challenges that really threw me off and put me in a slight panic. However, after realizing that panic brings chaos I have begun to take things more lightly. \u003C\/p\u003E\u003Cp\u003ELight and divine was this month’s challenge. I have to admit that when Jennifer of \u003Ca href=\"http:\/\/ourchocolateshavings.blogspot.com\/\" target=\"_blank\"\u003EChocolate Shavings\u003C\/a\u003E published the challenge on the \u003Ca href=\"http:\/\/thedaringkitchen.com\/\" target=\"_blank\"\u003EDaring Kitchen\u003C\/a\u003E, inspiration failed me. As I played with the idea, however I began to get more inspired. Jennifer wanted us to make an orange tian. \u003C\/p\u003E\u003Cp\u003ETians can be made of a variety of ingredients and in all sorts of flavors. Composed in layers one can make savory and sweet deserts and the possibilities are immense. \u003C\/p\u003E\u003Cp\u003EThe orange tian for the challenge was composed using a pâte sablée\u003Cem\u003E \u003C\/em\u003Ewith orange marmalade, a flavored whipped cream topped with fresh orange segments and served with a caramel and orange sauce. The dessert is built upside down and then unmolded so that the bottom layer (the orange segments) becomes the top layer.\u003C\/p\u003E\u003Cp\u003EI did tweak the recipe slightly and just took the freedom of trying out a few things. I stuck to the \u003Cem\u003Epâte sablée\u003C\/em\u003E recipe given. It was easy and fairly delicious. \u003C\/p\u003E\u003Cp\u003EA \u003Ci\u003Epâte sablée\u003C\/i\u003E is made with butter, flour or powdered almonds, butter, egg, sugar and flavored with vanilla. It has more calories than a pâte brisée or pâte sucrée and the most flavor. I do not have to tell you that it’s my favorite kind of crust for all the wrong reasons! \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=\"Fresh Kumquats (03) by MeetaK\" border=\"0\" alt=\"Fresh Kumquats (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhELFGCSJW6Oi5KbBmQ7D6BJrxWzD2QbxgWhPmPs7KYamiPvyCQPDqUGaI2071UqkNL-m7owGCF94YgYOy0l-_EeRjMamUNv6j9TP-MHMmDH5ZptQkieVCsIlzkdSSWFlgR3oetAQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EInstead going with a marmalade I did something slightly different. I had bought close to a truck- load of kumquats and decided to use it for the challenge. I basically boiled the kumquats, then once they were soft I transferred the fruit to a food processor and gave it a quick whizz, making a kind of fruit pulp, which was simply delectable for the dessert. \u003C\/p\u003E\u003Cp\u003EI also halved the whip cream and added an equal amount of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E for more body and a slightly tangier flavor. I love quark based desserts as it offers a wonderful texture and in the tian it was just the perfect complementary ingredient.\u003C\/p\u003E\u003Cp\u003EFinally, I made \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/03\/candied-thyme-kumquats.html\" target=\"_blank\"\u003Ecandied thyme kumquats\u003C\/a\u003E, which did two things for me. I could skip the caramel making as the syrup from the fruit would be a sweet substitute and I did not layer the fruit at the bottom, instead started with the quark-cream mixture and once I unmolded the tian arranged the candied thyme kumquats on top. The main reason was fairly simple and logical – I did not want the sticky citrus fruit sticking on the paper!\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=\"Kumquat Tian (01) by MeetaK\" border=\"0\" alt=\"Kumquat Tian (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8W7P7YQuctp8hEVQQ48RrES8BPgl-oC0AkLC7NoM8MORsZUHQaK4uc23cV1U9RblTw7SaJGZZItA09mzV2_mAD5v4tl-XdbLYfH-_xhFIAjwyLmc-WKZFTbwdmoa-DvrYhLgVWA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThe 2010 March Daring Baker’s challenge was hosted by Jennifer of \u003Ca href=\"http:\/\/ourchocolateshavings.blogspot.com\/\" target=\"_blank\"\u003EChocolate Shavings\u003C\/a\u003E. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.\u003C\/p\u003E\u003Cp\u003EThe recipe below is the one with my tweaks, but you’ll find the original recipe for this challenge \u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/db-orange-tian\" target=\"_blank\"\u003Ehere\u003C\/a\u003E. \u003C\/p\u003E\u003Cblockquote\u003E\u003Ch4\u003EKumquat Tian\u003C\/h4\u003E\u003Cp\u003E\u003Cfont color=\"#333333\"\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/kumquat-tian\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003Cem\u003E\u003C\/em\u003E\u003Cem\u003E.\u003C\/em\u003E\u003C\/font\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#333333\"\u003EIngredients \u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the Pate Sablee:\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E2 medium-sized egg yolks at room temperature      \u003Cbr \/\u003E\n6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams granulated sugar \u003Cbr \/\u003E\n½ teaspoon vanilla extract       \u003Cbr \/\u003E\n¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed Unsalted butter       \u003Cbr \/\u003E\n1\/3 teaspoon; 2 grams Salt       \u003Cbr \/\u003E\n1.5 cup + 2 tablespoons; 7 oz; 200 grams All-purpose flour       \u003Cbr \/\u003E\n1 teaspoon; 4 grams baking powder\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPut the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EProcess until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.        \u003Cbr \/\u003E\nPreheat your oven to 180 degrees C (350 F).         \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERoll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#333333\"\u003EIngredients \u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cfont color=\"#333333\"\u003E\u003Cu\u003E\u003Cem\u003EFor the Kumquat Fruit Pulp:\u003C\/em\u003E\u003C\/u\u003E\u003C\/font\u003E\u003C\/p\u003E\u003Cp\u003E350g kumquats      \u003Cbr \/\u003E\n1-2 tablespoons muscovado sugar\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EBlanch the kumquats in some water for a few minutes. Then drain. Fill the saucepan with more water and bring to a boil.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the kumquats in the saucepan and cook until the citrus fruit are fairly soft approx. 25-30 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETransfer the fruit to a food processor add the sugar and give it a whizz. The pulp will be thick with bits of zest and simply delicious. If you find any pips remove them but generally the pips of a kumquat can be eaten.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESet aside to cool. This makes more than you will actually need but you can store it in jars and use it as a basis for several other desserts and toppings.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the Quark Cream\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E100g whipping cream      \u003Cbr \/\u003E\n100g quark       \u003Cbr \/\u003E\n1 teaspoon gelatin       \u003Cbr \/\u003E\n1 tablespoon confectioner’s sugar       \u003Cbr \/\u003E\n1-2 tablespoons kumquat fruit pulp (recipe above)\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E \u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a small bowl, add the gelatin and hot water, stirring well until the gelatin dissolves. Let the gelatin cool to room temperature while you make the quark-whipped cream.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the cream into a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the cooled gelatin slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing a rubber spatula fold in the quark gently. Transfer the quark cream to a bowl and fold in the kumquat fruit pulp. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cstrong\u003ETip:\u003C\/strong\u003E Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou will also need:\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003Ea portion of these \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/03\/candied-thyme-kumquats.html\" target=\"_blank\"\u003Ecandied thyme kumquats\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EAssembling the Dessert:\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EMake sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.\u003C\/p\u003E\u003Cp\u003ELine a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 dessert rings onto the parchment paper\/silicone. \u003C\/p\u003E\u003Cp\u003EHave the kumquat fruit pulp, quark cream and baked circles of dough ready to use. \u003C\/p\u003E\u003Cp\u003ESpoon a few spoonfuls of quark cream into the dessert rings and gently spread it so that it fills the dessert ring in an even layer. Leave about 1\/4 inch at the top so there is room for dough circle. \u003C\/p\u003E\u003Cp\u003EThen spread a few spoonfuls of fruit pulp in an even layer on top of the quark cream. .\u003C\/p\u003E\u003Cp\u003ECarefully place a circle of dough over each ring and gently press on the circle of dough to make sure the dessert is compact. \u003C\/p\u003E\u003Cp\u003EPlace the desserts to set in the freezer to set for 10-15 minutes. \u003C\/p\u003E\u003Cp\u003EUsing a small knife, gently go around the edges of the dessert rings to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the dessert rings, arrange the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/03\/candied-thyme-kumquats.html\" target=\"_blank\"\u003Ecandied thyme kumquats\u003C\/a\u003E on top of the quark cream and spoon a few spoonfuls of syrup over the top. Serve immediately. \u003C\/p\u003E\u003Ch4\u003EFood Guide\u003Cimg style=\"margin: 0px 20px 0px 0px\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWT_NATrJ2fOdAQYFx4Poft-s39QNvcNrd1g3BpLuOzkmWAj8Zb0SuFJeVhnebxNISyjGzcahBrnpK1poOkJ4F8u9dmIVFf6xpoBoDV937sM6xbu8s-nm8gzL3DU1AjYPgsWDtYA\/[6].png?imgmax=800\" \/\u003E\u003C\/h4\u003E\u003Cp\u003EHave a browse through my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\"\u003EFood Guide\u003C\/a\u003E section on the sidebar. You’ll find several brilliant tips, tricks, know-hows and food facts. \u003C\/p\u003E\u003Cp\u003EYou’ll find exciting tips for making perfect \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/pistachio-and-lemon-cream-macarons.html#macaronstips\"\u003Emacarons\u003C\/a\u003E, luscious \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/c-bon-chocolate-eclairs.html#eclair101\"\u003Eéclairs\u003C\/a\u003E\u0026#160; or how to make your own \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\"\u003Ehomemade quark\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003EWant to know how to store and select \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/apricot-clafoutis.html#apricots\"\u003Eapricots\u003C\/a\u003E or the what to pay attention when buying \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-orange-cake.html#oranges\"\u003Eoranges\u003C\/a\u003E or what \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/butter-oil-what-heck-is-it.html\"\u003Ebutter oil\u003C\/a\u003E is? The \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\"\u003EFood Guide\u003C\/a\u003E will reveal all! \u003C\/p\u003E\u003Cp\u003E\u003Cfont color=\"#333333\"\u003E\u003C\/font\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u0026#160;\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=\"Kumquat Tian (03) by MeetaK\" border=\"0\" alt=\"Kumquat Tian (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjz5XwX9ecPdN55sQ1vMK7rJCtwyed1Ldxaz7cEtm6SIPOq8a8W1ZM5d5-HQ_d34GYIDs_CjKTM0H8LaIMSQNdymhLCqSo1THl53MXG41DbeY_QTTiQzG2UtYwXBW9kojYfVALLcA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EThis was a very simple dessert really whipped up in no time. I had made the candied thyme kumquats a few days ahead, which gave it time for all the flavors to intermingle beautifully. All the other elements I made on the same day. It was a light refreshing treat that both Soeren and I enjoyed in the middle of the week. Ever since Tom started work in Vienna and is based during the week there I try to think of special highlights to sweeten Soeren’s week. Sometimes it’s with a DVD and popcorn other times it’s a little dessert like this. We both really enjoyed but both contemplated the fact that it would have been even better if we had added chocolate to the quark cream. The flavors of the sweet and herby candied fruit paired with the lovely fruit pulp provided a real burst of flavors. There were wonderful textures in each element of this challenge, harmonizing wonderfully in one dessert. As I mentioned before the possibilities to the several varieties and flavors for this dessert are near to endless. \u003C\/p\u003E\u003Cp\u003EI thank Jennifer for a great challenge and for being a wonderful hostess. \u003C\/p\u003E\u003Cp\u003EHope you’ll all join me next week as I countdown to Easter with a couple of mouthwatering creations. I am off for the weekend and wish you all a happy and sunny weekend! \u003C\/p\u003E\u003Cstrong\u003EYou might like these delicious \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers\u003C\/a\u003E’ ideas for Easter 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=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2-1psT7FC-Wv3qrBfJ2IJNh2bgTqNuttCYko8V6LmM139ewEzWkYIPI0yWlYIKALtBrDMayrt0KrL7wghPFwO4PJJFYCuqcKLBRNeESLuPWbHmQtUst9Gt4YGLH1hCw8gXcE4Xw\/?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\/AVvXsEiv950CoevP_U4l4HmOIFg_oQ_XYqYr-WdHPk7NsKR_BNTFX5Xluo3kiITd7XTjoO_yPG_Iy-3YVltBqpqAghIFfArc7Tdad6R4VbXJnsaduhg6S32sTi_4dE-bcH_B-0BaiNWWmg\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" 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     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" 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=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/daring-bakers-lemon-tuiles-and-chestnut.html\"\u003ELemon Tuiles \u0026amp; Chestnut Tree Honey Ice-Cream\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" 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\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\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana 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\/3659305898964792488\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/03\/daring-bakers-kumquat-tian.html#comment-form","title":"46 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3659305898964792488"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3659305898964792488"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/03\/daring-bakers-kumquat-tian.html","title":"Daring Bakers: Kumquat Tian"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhhRd4_HI4WrHlTErRzRV4HbkfTE9gwrwpD07JMKZNHyZH8bIUPMis1aXi0y2Ih0CG8CVvgjbGiq-Cii6FmuIzMkWJxKUFdCwHntgLh1MltlPJeKITyXas4yztWDuAVMbCXE9-Pw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"46"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2778254602907715046"},"published":{"$t":"2010-03-16T20:46:00.001+01:00"},"updated":{"$t":"2011-07-12T10:08:58.214+02:00"},"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":"Fruits"}],"title":{"type":"text","$t":"Prosecco Pears with Blood Orange Mascarpone Cream"},"content":{"type":"html","$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=\"Prosecco Pears with Blood Orange Mascarpone Cream (02) by MeetaK\" border=\"0\" alt=\"Prosecco Pears with Blood Orange Mascarpone Cream (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWgKNv1qu-rMIgKXN1wKh3fWRldEoMROUh9CtcI3_WH1EFU3d5n80BqjqiUR8cv0bQKV0sbK1Tvgb6MVJs-GOwbnI3sXjzC-PraLPKpe0MvmWs26nIvURjXFFf8d3pyOhgaz5JfA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EIt seems like the Weather Gods decided to play a little joke on me and tease me further. Soon after I wrote my post singing the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/03\/beef-vegetable-and-tofu-stir-fry.html\"\u003Esong of Spring\u003C\/a\u003E, it began to snow again! As you can imagine I was shattered to see the white flakes coming down again. Some of my cherished friends \u003Ca href=\"http:\/\/mykugelhopf.ch\/2010\/03\/let-it-snow\/\"\u003Ejump for joy at the sight of snow\u003C\/a\u003E, but please, not in the middle of March. I felt taunted!\u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EHowever, I am a fighter and bounce back. The Weather Gods can play tricks all they want but I know they are going to loose this battle. As it rains, then snows, is windy and cold, I smile and walk into my favorite flower shop. Armed with colorful bunches and bouquets of tulips, ranunculus and hyacinths I walk out, defying the snow covering the streets and pavements.\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Hyacinth Diptych (01) by MeetaK\" border=\"0\" alt=\"Hyacinth Diptych (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaO7szWAdOM5UB3myF4ck_El5nTMSgDoxwQAm2PXd2M7d9V2bH4LXuPaPF5w55nfl66ioYndeFIrNWESs9hwGFGjZqAdMqq5WGx0g1WY5U0QZ2gVf6tnx_5WxCkLWLgpeVhS-sbQ\/?imgmax=800\" width=\"600\" height=\"425\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EEven Soeren's spirit seems to be at a low. \u0026quot;Wish Mother Hulda would take a break and go on vacation!\u0026quot; he says looking out of the window. I know he wants to get out - play soccer, ride his bike, and roller blades. As much as we enjoy fresh snow and the fun one can have with it, both of us are children of the summer and cannot wait till the weather turns from the dreary cold to the glorious warmth.\u003C\/p\u003E  \u003Cp\u003EWe have been celebrating a lot around here. No major events - it just seems when Tom gets home for the weekend it's reason enough to celebrate. Inviting friends and relaxing at home is what we're enjoying the most. I get to try out a few great new recipes and tweak my old ones. The only major event of course was the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/02\/monthly-mingle-celebrating-4-years-with.html\"\u003Ebig 4\u003C\/a\u003E, as What's For Lunch, Honey? crossed the incredible milestone.\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Prosecco Pears Diptych (01) by MeetaK\" border=\"0\" alt=\"Prosecco Pears Diptych (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg7lJZsNpVS_Ay_tjMNpZOER64_dJ29F-eJzWk44JJxirluuVvqKJqS-0mq31YfwGo5RlExa5UxCC1k2SPmUGmb0JJAM-Dka1TUza9e2lQCA5jF4QGbemlZM6Y2wwsennVnZnAz1g\/?imgmax=800\" width=\"600\" height=\"424\" \/\u003E \u003C\/p\u003E  \u003Cp\u003ETo help celebrate this event I invited you all to a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/02\/monthly-mingle-celebrating-4-years-with.html\"\u003Ebig bubbly birthday party\u003C\/a\u003E with a lot of champagne, prosecco and sparkling wine. Looking at your lovely creations I can hardly wait to share all the goodies with you. \u003C\/p\u003E  \u003Cp\u003EWhen entertaining, dessert is the course that I really enjoy making and creating the most. It's the icing on the cake! \u003C\/p\u003E  \u003Cp\u003ERecently we had a \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Raclette\"\u003Eraclette\u003C\/a\u003E party and invited a few friends to enjoy a lovely evening with us. Raclette is in winter what BBQ is in the summer! I think there is nothing more awesome then sitting for hours with friends over an assortment of cheese, meat and pickles as each one puts together their own creation. One always overeats and over-drinks at raclette parties - at least at ours! When it comes to dessert I like making something that is easy to prepare for a crowd, not too heavy, fruity and full of flavor.\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=\"Prosecco Pears with Blood Orange Mascarpone Cream (01) by MeetaK\" border=\"0\" alt=\"Prosecco Pears with Blood Orange Mascarpone Cream (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYgvhC8yTlyyG_B7Vd220Xi8WFVEVhUwoSUBemPkDRkO6xj0CT2BEXvZ_mGp14xpOSrU-5Lz0mChTiHpHdBuJp8NB3BTfzAi05fl8TBJBwqPmwXQT4o5YvhR2UGwKOPQLiAqzZxA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E  \u003Cp\u003ELike these delightful poached pears. Usually I would poach them in wine to offer a bolder and robust flavor, but this time I chose prosecco. \u003C\/p\u003E  \u003Cp\u003EFor some prosecco would be second-rate champagne, but a really good prosecco will burst with flavors of spring flowers, herbs and fruit. It has no pretensions as it claims a totally different niche to champagne. Prosecco is made differently than champagne, using a variety of white grape with the same name. For this dessert prosecco was the perfect choice. I used one that was floral and fruity and slightly on the dryer side, boosting the flavors of the pears, citrus fruits and spices brilliantly. \u003C\/p\u003E  \u003Cp\u003EWhen there is a crowd to prepare dessert for, it does not get easier than this. The pears can be poached a day or two in advance as they will benefit from the extra soak in the infused syrup and offer a more intense aroma. The blood orange mascarpone cream can also be made a day ahead and kept in the refrigerator. Just take it out of the fridge about 30 minutes before you serve to allow the flavors to come to room temperature.\u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003EProsecco Pears with Blood Orange Mascarpone Cream\u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/prosecco-pears\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cu\u003E\u003Ci\u003EFor poached pears\u003C\/i\u003E\u003C\/u\u003E      \u003Cbr \/\u003E4-6 small pears, peeled whole and stems left intact.      \u003Cbr \/\u003E200g sugar      \u003Cbr \/\u003E1 bottle prosecco      \u003Cbr \/\u003E450 ml water      \u003Cbr \/\u003E1 stick cinnamon      \u003Cbr \/\u003E4-6 cloves      \u003Cbr \/\u003E2 star anise      \u003Cbr \/\u003Ezest of one lemon       \u003Cbr \/\u003Ezest of 1 orange\u003C\/p\u003E    \u003Cp\u003E\u003Cu\u003E\u003Ci\u003EFor blood orange mascarpone cream\u003C\/i\u003E\u003C\/u\u003E      \u003Cbr \/\u003E200g mascarpone cheese      \u003Cbr \/\u003E1 vanilla bean, innards scraped out (save pod to make vanilla sugar)      \u003Cbr \/\u003E100g sugar      \u003Cbr \/\u003Ezest and juice of 1 blood orange\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    \u003Cp\u003E\u003Cu\u003E\u003Ci\u003EFor poached pears\u003C\/i\u003E\u003C\/u\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EOnce the pears are peeled, squeeze a little lemon juice over them to stop them from browning.       \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn a large saucepan place sugar, prosecco, water, whole spices, lemon and orange zest and heat over medium heat. Stir until sugar has completely dissolved then increase heat and bring to the boil.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EOnce the poaching liquid has come to the boil, reduce the heat again and add the pears. Cover the pears with a lid and allow to simmer for 20 minutes or until the pears are tender.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ESteep the pears preferably overnight in the poaching liquid. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cbr \/\u003E\u003Cu\u003E\u003Ci\u003EFor blood orange mascarpone cream\u003C\/i\u003E\u003C\/u\u003E    \u003Col\u003E     \u003Cli\u003EIn a mixing bowl whisk masacarpone cheese, vanilla and sugar until sugar has dissolved.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EAdd the zest and drizzle enough juice from the blood orange so that is flavors the mascarpone nicely but making sure it does not become to runny.       \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ERefrigerate until needed. Serve with poached pears (recipe above) or see serving variations below. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E     \u003Cbr \/\u003E\u003Cstrong\u003EServing Variations:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003E Instead of the mascarpone cream, serve the pears with a scoop of bourbon vanilla ice-cream and a drizzle of chocolate sauce a nice take on \u003Ci\u003EPoires Belle Hélène\u003C\/i\u003E. \u003C\/li\u003E      \u003Cli\u003EAdd a handful of chopped roasted pistachios for an added crunch.\u003C\/li\u003E      \u003Cli\u003EKeep the syrup in a sealed bottle to be used in a variety of different ways. Here's one of my favorites: pour a glug of the syrup in a cocktail glass, add a raspberry or two and top with fresh, bubbly and chilled prosecco. The perfect aperitif to your party!\u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E \u003C\/blockquote\u003E  \u003Cp\u003E   \u003Chr \/\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Prosecco Pears with Blood Orange Mascarpone Cream (03) by MeetaK\" border=\"0\" alt=\"Prosecco Pears with Blood Orange Mascarpone Cream (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2GoIe-pq7G5Pn2-FUzftqFY0BqB9LwFBiXmVy8J-Xu9FfVIblGYuPSAAMR31ApjTihXvsL4U0DlU3CnOY0QmxJOFpj3aABl5oBqv5G21U2d75DncnMwlb8IglwOzw1AhXU8vbgw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EA harmony of intermingling flavors - silky pears, with a tang of orange and lemon, caressed by a spiced syrup and a touch of bubbly prosecco rounds it all off to provide the perfect dish. A dollop of the blood orange mascarpone cream adds a touch of creamy exquisiteness taking it up another level. The prosecco gives the pears a lovely lighter note and I really preferred using it as a basis to poach them in comparison to wine.\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003ESpring Greetings\u003C\/u\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003EYou’ll find a variety of gorgeous floral greeting cards and prints on my \u003Ca href=\"http:\/\/www.zazzle.com\/meetaa*\" target=\"_blank\"\u003EZazzle shop\u003C\/a\u003E. The hyacinths in this post or the roses from my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/03\/rosewater-and-raspberry-macarons.html\" target=\"_blank\"\u003Elast post\u003C\/a\u003E and several other recent photographs are available now – so send a loved one a special greeting this Spring!\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/www.foodbloggerconnect.com\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" title=\"image\" border=\"0\" alt=\"image\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgPi-sBB5f7Zs5jtYUy7QFto7PE3-B4ycNdA1LoDJxjjUkPDK1BUaRp1v64nL70PaWVwbyHR9tmjmMVRNWDfa3k7U1w-8qnotMiONS9Cf33FlfZT9DfJr-vyCCKbh3JS2RnD2u4Sw\/?imgmax=800\" width=\"520\" height=\"108\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\u003Cstrong\u003EFood Blogger Connect 2010\u003C\/strong\u003E is \u003Ca href=\"http:\/\/www.foodbloggerconnect.com\/latest-news\/fbc-2010-register-is-open\/\"\u003Eopen for registration\u003C\/a\u003E! This June \u003Cstrong\u003ELondon\u003C\/strong\u003E will be the venue for the hottest \u003Cstrong\u003Efood blogger event\u003C\/strong\u003E in Europe. We’ve got a fantastic line-up of incredible \u003Ca href=\"http:\/\/www.foodbloggerconnect.com\/speakers\/\"\u003Espeakers\u003C\/a\u003E and the \u003Ca href=\"http:\/\/www.foodbloggerconnect.com\/itinerary\/\"\u003Eitinerary\u003C\/a\u003E promises fun, networking and a lot of great presentations. Don’t wait any longer to \u003Ca href=\"http:\/\/www.foodbloggerconnect.com\/register\/\"\u003Eregister\u003C\/a\u003E – we’ve only got \u003Cstrong\u003E70 tickets\u003C\/strong\u003E left! Looking forward to seeing you all there!\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these fresh fruit ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/GrilledPeach02.jpg\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/FigsInCherryCaramel01.jpg\" width=\"120\" height=\"170\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u0026#160;\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/R7vNnHEO06I\/AAAAAAAABmQ\/WQMCEDhBZMc\/TropicalFruitSalad02framed5\" 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\/2007\/09\/grilled-peach-with-greek-yogurt-and.html\"\u003EGrilled Peach with Eucalyptus Honey Yogurt\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/09\/figs-in-cherry-caramel.html\"\u003EFigs in Cherry Caramel\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/colorful-tropical-fruit-salad-with-hint.html\"\u003ETropical Fruit Salad with a Hint of Mint\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\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? © 2006-2010 Meeta Khurana 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\/2778254602907715046\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/03\/prosecco-pears-with-blood-orange.html#comment-form","title":"34 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2778254602907715046"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2778254602907715046"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/03\/prosecco-pears-with-blood-orange.html","title":"Prosecco Pears with Blood Orange Mascarpone 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\/AVvXsEhWgKNv1qu-rMIgKXN1wKh3fWRldEoMROUh9CtcI3_WH1EFU3d5n80BqjqiUR8cv0bQKV0sbK1Tvgb6MVJs-GOwbnI3sXjzC-PraLPKpe0MvmWs26nIvURjXFFf8d3pyOhgaz5JfA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"34"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4944156352876983353"},"published":{"$t":"2010-03-05T18:35:00.002+01:00"},"updated":{"$t":"2010-03-06T09:23:33.387+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Kale Mushroom and Goat Cheese Buckwheat Tart"},"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=\"Kale Mushroom and Goat Cheese Buckwheat Tart (02) by MeetaK\" border=\"0\" alt=\"Kale Mushroom and Goat Cheese Buckwheat Tart (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg1gla4YbMv1Hl_2h_Ibi06EAkV33RYdRs5lnJdfFuCD4_CjB2M68zIZn29jP3R_wkuXoKFYp4fhhL0a8nksu6R9JZ0d4C_xSa0nN7aUoVncLoCYQDEK4O1cQy3hI6tkqdvUTcZ1w\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EI tend to be like a mad scientist in her laboratory mixing and concocting. There's an idea of different ingredients floating in my head and I begin writing it all down in my diary. It's a process that takes days, sometimes months, before I even begin to actually play around with the ingredients in the kitchen. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI keep going back to the diary, trying to decipher my own handwriting, thinking if this is the right flavor combination. Then I am in the grocery store and see another ingredient that might work, which makes me whip my diary out and look at my notes again and my train of thought begins moving in a totally different direction.\u003C\/p\u003E\u003Cp\u003EOnce I think I have it - I take my other notebook - the neater one - and write down the ingredients neatly and clearly, then I work on the actual method. What comes first and what follows, roasting, sweating or sautéing - which form of cooking brings the best flavor out. There are many things to take into account, however I am not always rewarded with the perfect results, which often makes me go back to my untidy diary and scrutinize everything again. \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=\"Kale Mushroom and Goat Cheese Buckwheat Tart (04) by MeetaK\" border=\"0\" alt=\"Kale Mushroom and Goat Cheese Buckwheat Tart (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiEK-Cblsyq0Tm2zoEN3cRtNW3vokSWCgUT42BwjaXuGZfVaBkEA4T3E4kL3QtUJTBeDOy6DK-ESYifGKheG1U9eO0TcHkrice_oePIyITrTYHKY68xjWbUCKSjh7CZwqpoxqM0_g\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EBut what to do with the object of experiment lying in my kitchen? Obviously I will try to disguise it as dinner or dessert, if it tastes good, my two recipe testers are never the wiser. Other times I have no choice but to bin the tasteless mush because I know no matter how hard I try to disguise it nothing is going to make this thing go down too well. Then there are times that an experiment gone wrong takes me into a whole new route and experiment all over again. An experiment of and experiment if you will. \u003C\/p\u003E\u003Cp\u003ELike this recipe. It actually started out to be dinner rolls, but along the way I knew it was not going to work. Throwing it away was not an option as I had used organic products and hate wasting food. I thought of flat bread and as I was rolling it another idea popped into my head. I went to my diary (the untidy one) and flicked the pages. Yes why not. \u003C\/p\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=\"Kale Mushroom and Goat Cheese Buckwheat Tart (diptych) by MeetaK\" border=\"0\" alt=\"Kale Mushroom and Goat Cheese Buckwheat Tart (diptych) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgEPfLOQRdODqFZMDOTNKiPgK14YM7izOnHbSdqJTE8BhclHTmb_PDTZIRrVH72Va4j59ORwgqvf27ATEnBw6-CF_P9tUSM_REcAGi4SUjuq7_n5KLqM_vdWVsC4oM0LectL_g4hw\/?imgmax=800\" width=\"600\" height=\"425\" \/\u003E   \u003Cp\u003EA yeasted tart dough - maybe not a novel idea - but something about how the recipe for the dough came together was showing me it would be perfect for a tart crust. It’s rich and extremely easy to handle. \u003C\/p\u003E\u003Cp\u003EI just needed to find a perfect filling for it. Buckwheat is gorgeous, nutty and intense and so the filling had to complement it - balance the taste but not drown it out. I begin caramelizing onions as the sweetness would balance that strong earthy taste. Complementing the earthy taste of buckwheat are mushrooms, also caramelized gently for a perfect sweetness but still withholding the earthiness. Finally, I combined it with kale - gorgeous and one of my favorite leafy greens. Although kale imparts a strong flavor I wanted it's bitterness to contrast against the sweeter flavors of the caramelized vegetables. \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=\"Herbs 2010 (01) by MeetaK\" border=\"0\" alt=\"Herbs 2010 (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdmwZYyqERR1U9oLISfqA96th5UwNrbJnFkhtuFo0TXHaLlzNV2PNk1s4aHV0SvGLW6nUkwcMd82bMjMSfCBkPI3J7h5u_YWhyphenhyphenTQpZuMKq9SVluwV2dVAlpitk9-5I0Re667IkPQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EFinally fresh and aromatic herbs like rosemary, thyme and bay leaf wraps up the entire tart making it go from ordinary to sensational. A sprinkling of goat cheese takes the tart to the next level with its creamy texture it binds all the aromas brilliantly.\u0026#160; \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EKale Mushroom and Goat Cheese Buckwheat Tart\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/kale-mushroom-and-goat-cheese-buckwheat-tart\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003Cem\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the Buckwheat Yeasted Tart Dough\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E115g + 60g cup all-purpose flour     \u003Cbr \/\u003E\n115g buckwheat flour      \u003Cbr \/\u003E\n1 teaspoon dry yeast      \u003Cbr \/\u003E\n60 ml warm water      \u003Cbr \/\u003E\npinch of salt      \u003Cbr \/\u003E\n1 egg, at room temperature      \u003Cbr \/\u003E\n3 tablespoons soft butter\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the filling\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E2-3 teaspoons butter     \u003Cbr \/\u003E\n2 medium onions, thinly sliced      \u003Cbr \/\u003E\n600g fresh mushrooms, sliced      \u003Cbr \/\u003E\n1 large bunch kale, chopped, steamed and water drained      \u003Cbr \/\u003E\n2 tablespoons fresh herbs of choice      \u003Cbr \/\u003E\n230 ml vegetable stock      \u003Cbr \/\u003E\nhandful of parmesan cheese, grated      \u003Cbr \/\u003E\n180g goat cheese      \u003Cbr \/\u003E\nSalt, pepper and crushed pink peppercorns\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\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the Buckwheat Yeasted Tart Dough\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a small bowl dissolve yeast and sugar in the warm water. Allow to rest for approx. 10 minutes.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMix together salt buckwheat flour and 115g all-purpose flour in a large bowl. Push some flour from the middle of the bowl to the sides to make a well. Pour in the egg.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the butter and pour the yeast-sugar liquid, then using a wooden spoon stir the ingredients in the well. Then slowly begin picking up some of the flour from the sides. Continue stirring, picking up more and more flour as you stir. In the end you should have a smooth dough, which will easily pull away from the bowl.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETransfer the dough to onto a clean countertop and begin kneading with your hands. Add the remaining all-purpose flour. Continue to knead until all the flour is incorporated. Knead for another 5-8 minutes until it is smooth and shiny. Place the dough in an oiled bowl, cover with a damp cloth and allow to rise for approx. 1 hour. The dough should have doubled. Punch it down.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EThe dough is wonderfully elastic and easy to work with so there should be no trouble rolling it out. As a matter of fact I simply used my fingers to spread it out and then pressed it into my buttered tart form. You can also use a rolling pin and roll it to the size of your form.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the filling\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPre-heat oven to 180 degrees C.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EHeat a large pan and allow the butter to melt. Add sliced onions and sauté until translucent. Add mushrooms, herbs and salt and caramelize the vegetables on a low heat for 15-20 minutes. The mushrooms will release their juices then add the stock and reduce until the mushrooms are brown and caramelized. Remove from heat.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESprinkle grated parmesan on the base of your crust to keep the base crisp.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the chopped steamed kale to the mushroom and mix to incorporate. Toss in half of the goat cheese. Season to taste.       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETransfer mixture to the tart form and top with remaining goat cheese.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake tart for 30-45 minutes until the crust is brown and filling is hot and bubbling.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EServe sprinkled with crushed pink peppercorns, a fresh tomato salad and a glass of chilled white wine. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160; \u003Chr \/\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=\"Kale Mushroom and Goat Cheese Buckwheat Tart (03) by MeetaK\" border=\"0\" alt=\"Kale Mushroom and Goat Cheese Buckwheat Tart (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_zy5ey3f7ufRt1iP5ShY8PV2ITuFinTR9s9e1Q6B4lcKTtIp2ePDa09ncwYI8gIiNP2SQZrmXm6eLEmfDQWjRby5CLTqa6Ih67fSB3sk1slu_YtJTV17xukuDNOiYaQfpj8nVcQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EIf all experiments gone wrong would end up with such incredibly delicious results I’d probably not curse as much in the kitchen. But this recipe has gone down into my neat diary – the one I save for all my experiments gone right. The rich almost brioche like dough gives so much flavor to the entire tart and the caramelized vegetables add a wonderful harmony to the nutty flavors of the dough. \u003C\/p\u003E\u003Cp\u003EI was recently interviewed by the \u003Ca href=\"http:\/\/www.bizymoms.com\/food-and-drinks\/top-blogger-interviews\/index.php\" target=\"_blank\"\u003EFood \u0026amp; Drink edition\u003C\/a\u003E of Bizymoms. If you fancy you can read my interview on the \u003Ca href=\"http:\/\/www.bizymoms.com\/food-and-drinks\/top-blogger-interviews\/love-of-food.php\" target=\"_blank\"\u003ELove of Food\u003C\/a\u003E on their website. Have fun!\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EH2Ope For Haiti Reminder\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003EThe deadline for entering the \u003Ca href=\"http:\/\/www.cooksister.com\/2010\/02\/h2ope-for-haiti-the-prizes.html\"\u003EH2Ope for Haiti charity raffle\u003C\/a\u003E has been extended until \u003Cb\u003Emidnight GMT on Sunday 7 March\u003C\/b\u003E. The event is raising money for \u003Ca href=\"http:\/\/www.concern.net\/\"\u003EConcern Worldwide\u003C\/a\u003E, a well-established charity that was already operating in Haiti at the time of the January 12th quake, meaning they could mobilize faster than most to receive and distribute aid to those in the greatest need, including hundreds of thousands of liters of clean drinking water. So, please take a moment to browse through the prizes and bid. \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/02\/h2ope-for-haiti.html\"\u003EMy prize\u003C\/a\u003E is the sensational Ottolenghi cookbook and 2 color prints of choice from my photo collection. Enter HFH18 while giving your bid and you have the chance to win this great prize!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these tarts 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:\/\/farm1.static.flickr.com\/198\/512050483_897c56b209_o.jpg\" width=\"170\" height=\"147\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg8Jgf14vHzI0EU9Kop-Xzjy3zUyt3Hw_kOw7SVf_HZYEeaF5RG_lJ2ShIxzDUxJQ7Jrx7IQ8OKCk017wAibq8V5VyfR2uEGS-k9J2PF4Wp8NljmdTH0gQ5HwaEeM1N9sGlAJbO\/s1600\/Tomato:Olive+Tart01.jpg\" width=\"180\" height=\"123\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SKSQaSYq6_I\/AAAAAAAAC04\/lr0jmquUDgU\/SpinachTomatoPizza02framed2.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\/2007\/05\/wonderfully-caramelized-vegetable-tarts.html\" target=\"_blank\"\u003EWonderfully Caramelized Vegetable Tart\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/tomato-olive-tart.html\" target=\"_blank\"\u003ETomato Olive Tart\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/tart-flambe-with-tomatoes-and-creamy.html\" target=\"_blank\"\u003ETarte Flambée with Tomatoes and Creamy Spinach\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\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? © 2006-2010 Meeta Khurana 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\/4944156352876983353\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/03\/kale-mushroom-and-goat-cheese-buckwheat.html#comment-form","title":"41 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4944156352876983353"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4944156352876983353"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/03\/kale-mushroom-and-goat-cheese-buckwheat.html","title":"Kale Mushroom and Goat Cheese Buckwheat 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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg1gla4YbMv1Hl_2h_Ibi06EAkV33RYdRs5lnJdfFuCD4_CjB2M68zIZn29jP3R_wkuXoKFYp4fhhL0a8nksu6R9JZ0d4C_xSa0nN7aUoVncLoCYQDEK4O1cQy3hI6tkqdvUTcZ1w\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"41"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-920297590197729476"},"published":{"$t":"2010-02-27T15:44:00.001+01:00"},"updated":{"$t":"2010-02-27T15:45:31.022+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"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":"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":"Scones\/Cookies"}],"title":{"type":"text","$t":"Daring Bakers: Mango \u0026amp; Passionfruit Tiramisu"},"content":{"type":"html","$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=\"Tiramisu - Mango Passionfruit (01) by MeetaK\" border=\"0\" alt=\"Tiramisu - Mango Passionfruit (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhABhWUJ_k-sqJRQY9TyuA3vO9sz0Qee5CklY01EM0UAMrjqeiVFKIMSooPgn4ijYk6RIazH75YujTIJTsIsVB3f6UEsGHIsuPCKpO2VHio01hg8j0Z_zklmkY0OpB2o8LHZw_1ig\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003EAs I got back from \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/02\/dubai-lifestyle-has-it-all-boomed-out.html\" target=\"_blank\"\u003EDubai\u003C\/a\u003E one of the first blogging duties I did was check out the latest \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers’\u003C\/a\u003E challenge. Although the group has grown into a size of a small town and I certainly do not know half of them, I am always pleased to surf onto a new find and make a new acquaintance. I also love seeing the variety of interpretations on one recipe, which often gives me new ideas and inspiration for a future recipe or experiment.\u0026#160; \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThe challenge this month brought me pleasure. Not much baking but trying out a few new ideas with one of my favorite desserts. \u003C\/p\u003E  \u003Cp\u003ETiramisu – the divine Italian dessert translates to mean ‘pick me up’, supposedly referring to the ‘kick’ provided by the strong coffee, sugar and alcohol in it. The classic tiramisu is made of alternate layers of espresso soaked ladyfinger biscuits and a cream made from mascarpone cheese and zabaglione. It is the perfect balance of flavors of a sweet zabaglione, strong coffee, Marsala wine, creamy mascarpone cheese and the dusting of unsweetened cocoa.\u0026#160; \u003C\/p\u003E  \u003Cp\u003EWhile I am true to and love the classic version, I can never resist playing around with different flavors and ingredients to add a whole new twist to this popular Italian dessert. So \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003Ethe Daring Bakers\u003C\/a\u003E’ challenge offered me the perfect opportunity to experiment.\u003C\/p\u003E  \u003Cp\u003EThe February 2010 Daring Bakers’ challenge is hosted by Aparna of \u003Ca href=\"http:\/\/mydiversekitchen.blogspot.com\/\"\u003EMy Diverse Kitchen\u003C\/a\u003E and Deeba of \u003Ca href=\"http:\/\/www.passionateaboutbaking.com\/\"\u003EPassionate About Baking\u003C\/a\u003E. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from \u003Ca href=\"http:\/\/projects.washingtonpost.com\/recipes\/2007\/07\/11\/carminantonios-tiramisu\/\" target=\"_blank\"\u003EThe Washington Post\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.amazon.com\/Cordon-Bleu-at-Home\/dp\/0688097502\" target=\"_blank\"\u003ECordon Bleu at Home\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.bakingobsession.com\/2009\/05\/02\/homemade-mascarpone-cheese\/\" target=\"_blank\"\u003EBaking Obsession\u003C\/a\u003E.\u003C\/p\u003E  \u003Cp\u003EThe mandatory parts of the challenge was making our own mascarpone cheese and savoiardi \/ ladyfinger biscuits. Furthermore, the zabaglione and pastry cream were also to be made using the given recipes.\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=\"Tiramisu - Mango Passionfruit - Mascarpone (02) by MeetaK\" border=\"0\" alt=\"Tiramisu - Mango Passionfruit - Mascarpone (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFItBn2IWnJ3vk2y2db3FQmca4Il6oz7CUIVz3sH9ex4a-nVVhPoG9EQJna2NEUYyRSkCQF3hlDE3OhaL3iJczfZpzIdh6lamFC9ZIG6hw9PA6M-AZVfdY3u87zr4Q-PFfXbbUHw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EI was looking forward to making the mascarpone the most. Living in a country where I have a large variety of mascarpone cheese available at various stores I never would have even thought of making my own mascarpone cheese. But thanks to the Daring Bakers I dared to do so. I make \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/paneer-do-piaza-indian-lunch.html#paneer\" target=\"_blank\"\u003Ehomemade paneer\u003C\/a\u003E regularly and have made \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Ehomemade quark\u003C\/a\u003E on a few occasions, so the mascarpone was a great ingredient to tackle.\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EI have made a few variations of savoiardi - chocolate and cinnamon - as they are always nice to have around the house for desserts, so at first I toyed around with the idea of using a flavor for them. I decided against it as I wanted the main flavor for this Tiramisu to come from the fruit I planned on using. \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=\"Tiramisu - Mango Passionfruit (05) by MeetaK\" border=\"0\" alt=\"Tiramisu - Mango Passionfruit (05) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOXIKCbZREn01f-rkakkxMoJsMHJ4022DFmLqoTEwIzjSf_pRoVJCn5v2RolGbcejUgPCTVXPYly6sw0c4HzIItZ4v8KJtKQGVLJDTAQvnEIPpqwM4SXxIvQ-_YgPOQkaqHTeG-A\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EMangoes and passionfruit have been on my mind lately and I was all excited to pair them together and feature in this dessert. While the skies outside are gray I needed the sunny yellow tropical flavors to give me an optimistic outlook that Spring is really just around the corner. \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=\"Tiramisu - Mango Passionfruit (03) by MeetaK\" border=\"0\" alt=\"Tiramisu - Mango Passionfruit (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYnXQ7lKqQcxH8HsG28DIzF9C8aYBVzQ3_ejdz8VnKtoo-AtzjtPxkc9dZCodp493x236X2Xc1YiPDPk-m0V3Jgt_NUQpGLNcUV_hIy5g0XIjRaWmRwkH_MAFLuLUhc66eL2s57w\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EWell it seemed to work as a few days later the sun came out and our temperature has reached double digits (Celsius)! \u003C\/p\u003E  \u003Cp\u003EZabaglione is something I enjoy making - it's easy to make, it's creamy, it's fluffy and can be made in all flavors with all sorts of seasonal fruits. I've shared a few tips and tricks for a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/cooking-school-zabaione-with-brandied.html#zabaione\"\u003Eperfect zabaglione\u003C\/a\u003E so if you are tackling this for the first time you might find them useful. Finally the recipe for pastry cream was very straightforward and having made it in some form or the other posed no great threat. \u003C\/p\u003E  \u003Cp\u003EI organized my schedule for the challenge:    \u003Cbr \/\u003E\u003Cstrong\u003EDay 1:\u003C\/strong\u003E Savoiardi and Mascarpone     \u003Cbr \/\u003E\u003Cstrong\u003EDay 2:\u003C\/strong\u003E Zabaglione and pastry cream + Assembly     \u003Cbr \/\u003E\u003Cstrong\u003EDay 3:\u003C\/strong\u003E Sit back and enjoy\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=\"Eggs 2010 (01) by MeetaK\" border=\"0\" alt=\"Eggs 2010 (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheXmvlsjK47XGbDAm0RQyS4erAPblZgFf0v8b_TYfr8966BB8n27MooapI3fdUzwzqEONYd0DUM3cisgVr0Sy-ws5hffXO9EQtEvqWK3Z6Ybn4foOCzESW8UpUbaoOdUuaW4LEUA\/?imgmax=800\" width=\"500\" height=\"728\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EI love eggs in almost any form and this recipe has it’s share of egg yolks to beat into fluffy zabaglione and to add a smoothness to the pastry cream. I was happy to have left over egg whites that were put to good use a few days later. Yes I do love eggs!\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=\"Tiramisu - Mango Passionfruit (04) by MeetaK\" border=\"0\" alt=\"Tiramisu - Mango Passionfruit (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiKNFYH1QaEttugqxyUSqIB5VUYqGuBPvjO5Oami4nkOUcRckSYvvTgHHF8EUGQVucZ0HReXbc4Rf2ZuYrnmz9KNxVRWOKeaPlaq6LOkYriqdUeYstzNtKo0EhWFD0ot0bETKSgZA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EThis was a thoroughly enjoyed challenge. I enjoyed making the different elements, putting it together, photographing and of course eating it. I made individual bowls for a little dinner party I gave last weekend. I liked the idea of giving my guests the pleasure of thinking “This is all mine!” when their bowl was served.\u0026#160; \u003C\/p\u003E  \u003Cp\u003EI used Cointreau and a mango\/orange juice mix in the zabaglione and pastry cream instead of Marsala and coffee to complement the fruity mango and passionfruit flavors further. I also reduced the sugar amounts in each element quite a bit as when they came together I was sure it would make a very sweet dessert. It was important for me to have the fruit flavors take front row and the sweetness of the tiramisu be highlighted with the natural sweetness of the fruit. Below you will find the recipe with my modifications. \u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003E     \u003Cbr \/\u003EMango \u0026amp; Passionfruit Tiramisu\u003C\/h4\u003E    \u003Cp\u003E\u003Cfont size=\"1\"\u003E\u003Cstrong\u003ERecipes adapted from:\u003C\/strong\u003E\u003C\/font\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cfont size=\"1\"\u003EMascarpone Cheese – Vera’s Recipe (Baking Obsession) for \u003C\/font\u003E\u003Ca href=\"http:\/\/www.bakingobsession.com\/2009\/05\/02\/homemade-mascarpone-cheese\/\"\u003E\u003Cfont size=\"1\"\u003EHomemade Mascarpone Cheese\u003C\/font\u003E\u003C\/a\u003E\u003Cfont size=\"1\"\u003E.        \u003Cbr \/\u003ESavoiardi\/ Ladyfinger Biscuits – Recipe from \u003C\/font\u003E\u003Ca href=\"http:\/\/www.amazon.com\/Cordon-Bleu-at-Home\/dp\/0688097502\"\u003E\u003Cfont size=\"1\"\u003ECordon Bleu At Home\u003C\/font\u003E\u003C\/a\u003E       \u003Cbr \/\u003E\u003Cfont size=\"1\"\u003ETiramisu – Carminantonio's Tiramisu from \u003C\/font\u003E\u003Ca href=\"http:\/\/projects.washingtonpost.com\/recipes\/2007\/07\/11\/carminantonios-tiramisu\/\"\u003E\u003Cfont size=\"1\"\u003EThe Washington Post, July 11 2007\u003C\/font\u003E\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/mango-passionfruit-tiramisu\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003Cem\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003EMakes approx. 6 individual dessert bowls or glasses\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003ETiramisu\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EFor the zabaglione:\u003C\/strong\u003E       \u003Cbr \/\u003E2 large egg yolks       \u003Cbr \/\u003E25gms sugar       \u003Cbr \/\u003E30ml Cointreau       \u003Cbr \/\u003E30ml mango\/orange juice       \u003Cbr \/\u003E1\/4 teaspoon\/ 1.25ml vanilla extract       \u003Cbr \/\u003E1\/2 teaspoon finely grated lemon zest \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EFor the vanilla pastry cream:\u003C\/strong\u003E       \u003Cbr \/\u003E25gms sugar       \u003Cbr \/\u003E1 tablespoon\/8gms all purpose flour       \u003Cbr \/\u003E1\/2 teaspoon finely grated lemon zest       \u003Cbr \/\u003E1\/2 teaspoon\/ 2.5ml vanilla extract       \u003Cbr \/\u003E1 large egg yolk       \u003Cbr \/\u003E3\/4 cup\/175ml whole milk \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EFor the whipped cream:\u003C\/strong\u003E       \u003Cbr \/\u003E1 cup\/235ml chilled heavy cream       \u003Cbr \/\u003E25gms vanilla sugar\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003ETo assemble the tiramisu:\u003C\/strong\u003E       \u003Cbr \/\u003E2 cups\/470ml orange mango juice       \u003Cbr \/\u003E1 teaspoon\/5ml Cointreau       \u003Cbr \/\u003E1\/3 cup\/75gms mascarpone cheese       \u003Cbr \/\u003E36 savoiardi\/ ladyfinger biscuits (you may use less)       \u003Cbr \/\u003E      \u003Cbr \/\u003E2 ripe mangoes, cut into cubes       \u003Cbr \/\u003E6 passionfruits\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod:\u003C\/strong\u003E       \u003Cbr \/\u003E\u003Cstrong\u003EFor the zabaglione: \u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EHeat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, Cointreau, juice, vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ETransfer the mixture to the top of a double boiler or place your bowl over the pan\/pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ELet cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cstrong\u003EFor the pastry cream: \u003C\/strong\u003E\u003C\/p\u003E   \u003Cstrong\u003E\u003C\/strong\u003E    \u003Col\u003E     \u003Cli\u003EMix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ENow place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EAdd the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ETransfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cstrong\u003EFor the whipped cream:\u003C\/strong\u003E       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003ECombine the cream and vanilla sugar in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cstrong\u003ETo assemble the tiramisu: \u003C\/strong\u003E\u003C\/p\u003E   \u003Cstrong\u003E\u003C\/strong\u003E    \u003Col\u003E     \u003Cli\u003EHave ready a rectangular serving dish (about 8\u0026quot; by 8\u0026quot; should do) or one of your choice.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EMix together the juice and Cointreau in a shallow dish. Set aside.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ENow to start assembling the tiramisu.        \u003Cbr \/\u003EWorkings quickly, dip 2 ladyfingers (per bowl\/glass) in the Cointreau-juice mixture, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger into the bowl\/glass, placing them side by side to cover the bottom. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ESpoon a few spoonfuls of the cream mixture on top of the ladyfingers in each dessert bowl. Top with a few mango cubes and the pulp of 1\/2 a passionfruit (per bowl).        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ERepeat to create 1 more layer, using 2 ladyfingers and the cream mixture for each layer. Spoon the remaining mango cubes and the other halves of passionfruit pulp. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ETo serve, carefully remove the plastic wrap and allow the individual bowls to come to room temperature. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cstrong\u003EMASCARPONE CHEESE\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\u003Cstrong\u003EIngredients:\u003C\/strong\u003E       \u003Cbr \/\u003E474ml (approx. 500ml)\/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)       \u003Cbr \/\u003E1 tablespoon fresh lemon juice\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod:\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EBring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIt will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EMeanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.        \u003Cbr \/\u003E\u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cimg style=\"margin: 0px 10px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh_QdkMhSgf9NKRqORByB1AaeffbuBZ6yGpxRd-psegWYfegTh0ncoyrrTeqQi2nbR0Z6SWeuHlRCuFXoQoMNhjSfDy2h6tmZlyJg1ccucHt2bLq-PuwkVnGrUqrAJtHwX5ZjdM1A\/ Note 1 notes[7].png?imgmax=800\" width=\"168\" height=\"121\" \/\u003EThe mascarpone will have a custard-like texture when it has been cooked through, which firms up beautifully in the fridge, and will yet remain lusciously creamy.       \u003Cbr \/\u003EKeep refrigerated and use within 3 to 4 days.       \u003Cbr \/\u003E      \u003Cbr \/\u003E      \u003Cbr \/\u003E      \u003Cbr \/\u003E\u003Cstrong\u003ELADYFINGERS\/ SAVOIARDI BISCUITS\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients:\u003C\/strong\u003E       \u003Cbr \/\u003E3 eggs, separated       \u003Cbr \/\u003E6 tablespoons \/75gms granulated sugar       \u003Cbr \/\u003E3\/4 cup\/95gms cake flour, sifted (or 3\/4 cup all purpose flour + 2 tbsp corn starch)       \u003Cbr \/\u003E6 tablespoons \/50gms confectioner's sugar, \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod: \u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPreheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EBeat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EFit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5\u0026quot; long and 3\/4\u0026quot; wide strips leaving about 1\u0026quot; space in between the strips.        \u003Cbr \/\u003ESprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EHold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EBake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EAllow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EStore them in an airtight container till required. They should keep for 2 to 3 weeks. \u003C\/li\u003E   \u003C\/ol\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=\"Tiramisu - Mango Passionfruit (06) by MeetaK\" border=\"0\" alt=\"Tiramisu - Mango Passionfruit (06) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgghAWvaOABFmNYNco8JtalWtIUAblpmNTVGRFkzSktaEvyBqRGpc5AwJVELjmqGAMv7vqKHATXnETkEvVIpbWrBwp3X0vsSTIz96IM-vx3Od-YPxTdoy8mlCGP3FCl967rcZqhSA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003EThis was a light and fluffy tiramisu. The zabaglione gave the entire cream a nice volume. Usually I will use a mixture of mascarpone and whipped cream for my tiramisu, however, adding a zabaglione made it lighter and fluffier. It was one of those desserts you hope never ends. Tropical flavors and delicious cream paired with a soft biscuit – always big in my opinion. The sight of an empty bowl seemed to make my guests sad, but I am glad they enjoyed it to the very last bite – even if after the meal we all complained about over-eating.\u003C\/p\u003E  \u003Cp\u003EA huge thanks to two grand ladies \u003Ca href=\"http:\/\/www.passionateaboutbaking.com\/\" target=\"_blank\"\u003EDeeba\u003C\/a\u003E and \u003Ca href=\"http:\/\/mydiversekitchen.blogspot.com\/\" target=\"_blank\"\u003EAparna\u003C\/a\u003E for hosting this challenge.\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these delectable Italian treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"98\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1134\/529613449_279c1a0aa3.jpg\" width=\"180\" height=\"133\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"161\" align=\"center\"\u003E\u0026#160;\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=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGyIGgEP9Bx-2OfLcdJDTIYhJfMpvdwzI75sIfxPgr3Xe15LBbSmv8PF0vAfYiRURnZ4YEW0TZx-Libh-XPOry_OFITCCAbzgFdpVWWR42PCZ4egBjIRsm3S9Iud5dG3XQh4oNWA\/[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"98\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/raspberry-chocolate-tiramisu.html\"\u003ERaspberry Chocolate Tiramisu\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"161\" 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\u003C\/td\u003E        \u003Ctd width=\"131\" 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\u003C\/td\u003E     \u003C\/tr\u003E   \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? © 2006-2010 Meeta Khurana 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\/920297590197729476\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/02\/daring-bakers-mango-passionfruit.html#comment-form","title":"59 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/920297590197729476"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/920297590197729476"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/02\/daring-bakers-mango-passionfruit.html","title":"Daring Bakers: Mango \u0026amp; Passionfruit 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"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhABhWUJ_k-sqJRQY9TyuA3vO9sz0Qee5CklY01EM0UAMrjqeiVFKIMSooPgn4ijYk6RIazH75YujTIJTsIsVB3f6UEsGHIsuPCKpO2VHio01hg8j0Z_zklmkY0OpB2o8LHZw_1ig\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"59"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8335528127303606391"},"published":{"$t":"2009-11-27T09:48:00.001+01:00"},"updated":{"$t":"2009-11-27T09:50:56.223+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Daring Bakers: Cannoli with Gianduja Cream and Lemon Goat Cheese 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=\"Cannoli Gianduja (02) by MeetaK\" border=\"0\" alt=\"Cannoli Gianduja (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGyIGgEP9Bx-2OfLcdJDTIYhJfMpvdwzI75sIfxPgr3Xe15LBbSmv8PF0vAfYiRURnZ4YEW0TZx-Libh-XPOry_OFITCCAbzgFdpVWWR42PCZ4egBjIRsm3S9Iud5dG3XQh4oNWA\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003E“Sorry we’re not baking this month...” was the very first line I read as I opened up the \u003Ca href=\"http:\/\/thedaringkitchen.com\/\" target=\"_blank\"\u003EDaring Kitchen\u003C\/a\u003E forum earlier this month to see what the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers’\u003C\/a\u003E were going to be challenged with. OK I am going to admit I did a sigh of relief! November has been full for me – too full! It has taught me to never pack a month so full with things!\u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EHowever, as I opened up the page I read on: “....so put away your baking pans and get out the deep fry thermometer and oil!” \u003C\/p\u003E  \u003Cp\u003EI am not a huge fan of deep fat frying. Besides the fact that so much hot oil makes me very nervous, I see the oil coming back with revenge at me on different parts of my body in the form of unwanted fat! \u003C\/p\u003E  \u003Cp\u003EBut it was cannoli! We were to make cannoli this month and that in itself made me rather excited. What was more we were allowed the leniency of going anyway we wanted with the fillings. That is what I liked the most. \u003C\/p\u003E  \u003Cp\u003EI had my first cannoli, I think I was 15, in Rome. Our summer vacations from school would be very long, where everyone would leave Doha for several weeks to get away from the hot blistering July\/August sun. Europe and the US were mostly our destination. My dad was the Italy fan and my mum the France freak. So, while my brother spent a couple of weeks in France with my mother, I would be basking in the Italian sun with my dad before we all met up in the US. The following summer it was then the other way around. \u003C\/p\u003E  \u003Cp\u003EThis particular summer I was enjoying everything Rome had to offer! An epic city, bubbling and captivating. It took just one visit and I was hooked. The city bombarded me with images that I cherished – elderly signoras with dyed hair sitting in Trastevere, snapping peas and taking in the morning sun on a chair just outside her doorway.\u0026#160; The homes bedecked with flower boxes and clinging ivy are intertwined with coffee bars, restaurants and chic boutiques. Men set up folding tables at the Piazza San Calisto to play card games, ignoring cars squeezing in around them. Terracotta, maize and wine colored buildings cast a glow almost like a daylong sunset. The busy cobblestone streets bustling with Vespas, cars and people were lively and above, the clothes hanging on the laundry lines offered a slight shade under the blistering sun. Every step of this Bohemian-like place awakened all my senses pleasantly. \u003C\/p\u003E  \u003Cp\u003EIt was in one of the quaint coffee bars in Trastevere that I discovered my deep desire for the Italian dolce vita! Everything from sfogliatelli, biscotti to tiramisu and of course cannoli. \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=\"Cannoli Gianduja (01) by MeetaK\" border=\"0\" alt=\"Cannoli Gianduja (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnqZ16wC4NfVFfueAjZ8Wpttr3B8DrS97VSVPMRJIR3zF8yTkznDClkQpmefLq-qD-tatSb1eaJQHvOW2kl3yJTjFV9yo1e6PwhJX4EIHUSNJLdwT-HOG6LMTrYk5fl245XDlk9A\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E \u003C\/p\u003E  \u003Cp\u003ESo, once I read that our challenge was to make our own cannoli all my senses took me back to that coffee bar in Trastevere, Rome. \u003C\/p\u003E  \u003Cp\u003EThe November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of \u003Ca href=\"http:\/\/www.lisamichele.wordpress.com\"\u003EParsley, Sage, Desserts and Line Drives\u003C\/a\u003E. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient\/direction guides. She added her own modifications\/changes, so the recipe is not 100% verbatim from either book.\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=\"Cannoli Gianduja (03) by MeetaK\" border=\"0\" alt=\"Cannoli Gianduja (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxjOUm4IAVf33qLDtt9X91EpNEFAh_hoxIG-6ZLVh5U1aNYh68dJCGZqBfo42gVhskC2Dyj5ReUMuih2R0Vk4X-bo-bCk3X_KpbNYX76nhW7fhjD4PXNpCzfSMYPup6Z805CiNCw\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EMy cannoli happened early in the month. As I knew this was going to be a crazy month I just had to get it out of the way without having to fret over it much. I was glad we were allowed to use the pasta machine to form the dough as I found it tough. Besides that, I experienced no major issues. A few of the deep fried cannoli did stick to the metal tubes and I was fairly scared of the hot oil in the tubes. I had ordered the forms the day I read the challenge and they arrived within 2 days!\u003C\/p\u003E  \u003Cp\u003EI had a great time with the fillings. For the gianduja cream I used nothing else but good old Nutella mixing it with mascarpone and heavy cream to create a mousse like texture. Ricotta and goat cheese formed the basis of my next filling, with Limoncello and lemon zest to spruce up the flavors. Both were incredible!\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003ECannoli with Gianduja Cream and Lemon Goat Cheese Cream \u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/cannoli\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003ELidisano’s Cannoli\u003C\/strong\u003E       \u003Cbr \/\u003EMakes 22-24 4-inch cannoli       \u003Cbr \/\u003EPrep time:       \u003Cbr \/\u003EDough – 2 hours and 10-20 minutes, including resting time, and depending on whether you do it by hand or machine.       \u003Cbr \/\u003EFilling – 5-10 minutes plus chilling time (about 2 hours or more)       \u003Cbr \/\u003EFrying – 1-2 minutes per cannoli       \u003Cbr \/\u003EAssemble – 20–30 minutes\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cu\u003EFor cannoli shells        \u003Cbr \/\u003E\u003C\/u\u003E2 cups (250 grams\/8.82 ounces) all-purpose flour       \u003Cbr \/\u003E2 tablespoons (28 grams\/1 ounce) sugar       \u003Cbr \/\u003E1 teaspoon (5 grams\/0.06 ounces) unsweetened baking cocoa powder       \u003Cbr \/\u003E1\/2 teaspoon (1.15 grams\/0.04 ounces) ground cinnamon       \u003Cbr \/\u003E1\/2 teaspoon (approx. 3 grams\/0.11 ounces) salt       \u003Cbr \/\u003E3 tablespoons (42 grams\/1.5 ounces) vegetable or olive oil       \u003Cbr \/\u003E1 teaspoon (5 grams\/0.18 ounces) white wine vinegar       \u003Cbr \/\u003EApproximately 1\/2 cup (approx. 59 grams\/approx. 4 fluid ounces\/approx. 125 ml) sweet Marsala or any white or red wine you have on hand       \u003Cbr \/\u003E1 large egg white\u0026#160; \u003Cbr \/\u003EVegetable or any neutral oil for frying – about 2 quarts (8 cups\/approx. 2 litres)       \u003Cbr \/\u003EIcing sugar, to dust\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod for shells\u003C\/strong\u003E\u003C\/p\u003E   \u003Cstrong\u003E\u003C\/strong\u003E    \u003Col\u003E     \u003Cli\u003EIn the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ECut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1\/16 to 1\/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small\/medium; 4-inch – medium\/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EOil the outside of the cannoli tubes. You only have to do this once, as the oil from the deep fry will keep them well oiled. Roll a dough oval from the long side. If square, position like a diamond, and place tube\/form on the corner closest to you, then roll around each tube\/form and dab a little egg white on the dough where the edges overlap. Avoid getting egg white on the tube, or the pastry will stick to it. Press well to seal. Set aside to let the egg white seal dry a little.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ECarefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.\u0026#160; \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ELift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EPlace the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ERepeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cu\u003EPasta Machine method:\u003C\/u\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EDivide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EContinue rolling out the remaining dough. If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.\u0026#160; \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ERoll, cut out and fry the cannoli shells as according to the directions above. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cu\u003EFor stacked cannoli:\u003C\/u\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EHeat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ECut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E \u003Cstrong\u003EFor Gianduja Cream\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E120g Nutella cream (or any other chocolate-hazelnut paste)      \u003Cbr \/\u003E60g mascarpone       \u003Cbr \/\u003E1 1\/2 teaspoons brandy       \u003Cbr \/\u003E120 ml heavy cream\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod for Gianduja Cream\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EIn a medium bowl, beat the chocolate-hazelnut paste with the mascarpone and brandy using an electric mixer at low speed until smooth.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Fill the cream into a piping bag then refrigerate for 20 minutes. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E \u003Cstrong\u003EFor Lemon Goat Cheese Cream\u003C\/strong\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E450g ricotta, hung overnight      \u003Cbr \/\u003E60g mild goat cheese       \u003Cbr \/\u003E60g fine sugar       \u003Cbr \/\u003Ezest of one lemon       \u003Cbr \/\u003E1\/4 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E       \u003Cbr \/\u003E1\/2 teaspoon Limoncello\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod for Lemon Goat Cheese Cream\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EBeat together ricotta, goat cheese, fine sugar, lemon zest, Limoncello and cinnamon in a bowl with an electric mixer at medium speed for approx.1 minute until everything is smooth.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ETransfer to a piping bag and refrigerate until required. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cu\u003E\u003Cstrong\u003EASSEMBLE THE CANNOLI:\u003C\/strong\u003E\u003C\/u\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EWhen ready to serve, fill a pastry bag fitted with a 1\/2-inch plain or star tip, or a Ziploc bag, with the ricotta cream. If using a Ziploc bag, cut about 1\/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EDust generously with icing sugar. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 15px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"Sticky Note Serving Tip\" border=\"0\" alt=\"Sticky Note Serving Tip\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixlElQXSRU9jWzaXj1wcM-hQCt3tm5pWWnmKlyvLdtHF8C0bHdDfMC-CONdHFh-Io9xHgkP1LHk96WN4QmkATjXbJOOFajs7ecdm-KvQ4d5z9b5NgouqOtpkO04tlhTz_4W7CMSw\/?imgmax=800\" width=\"160\" height=\"111\" \/\u003E\u003C\/p\u003E    \u003Cp\u003EPress or dip cannoli in chopped pistachios, grated chocolate\/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with icing sugar and\/or drizzles of melted chocolate if desired.\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003ETIPS AND NOTES:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003EDough must be stiff and well kneaded        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ERolling the dough to paper thinness, using either a rolling pin or pasta machine, is very important. If the dough is not rolled thin enough, it will not blister, and good cannoli should have a blistered surface.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EInitially, this dough is VERY stubborn, but keep rolling, it eventually gives in. Before cutting the shapes, let the dough rest a bit, covered, as it tends to spring back into a smaller shapes once cut. Then again, you can also roll circles larger after they’re cut, and\/or into ovals, which gives you more space for filling.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EYour basic set of round cutters usually doesn’t contain a 5-inch cutter. Try a plastic container top, bowl etc, or just roll each circle to 5 inches. There will always be something in your kitchen that’s round and 5-inches if you want large cannoli.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EOil should be at least 3 inches deep and hot – 360°F-375°F, or you’ll end up with greasy shells. I prefer 350°F - 360°F because I felt the shells darkened too quickly at 375°F.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIf using the cannoli forms, when you drop the dough on the form into the oil, they tend to sink to the bottom, resulting in one side darkening more. Use a slotted spoon or skimmer to gently lift and roll them while frying.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EDO NOT crowd the pan. Cannoli should be fried 2-4 at a time, depending on the width of your saucepan or deep fryer. Turn them once, and lift them out gently with a slotted spoon\/wire skimmer and tongs. Just use a wire strainer or slotted spoon for flat cannoli shapes.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EWhen the cannoli turns light brown - uniform in color, watch it closely or remove it. If it’s already a deep brown when you remove it, you might end up with a really dark or slightly burnt shell.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EDepending on how much scrap you have left after cutting out all of your cannoli shapes, you can either fry them up and sprinkle with confectioner’s sugar for a crispy treat, or let the scraps rest under plastic wrap and a towel, then re-roll and cut more cannoli shapes.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EPush forms out of cannoli very gently, being careful not to break the shells as they are very delicate. DO NOT let the cannoli cool on the form, or you may never get it off without it breaking. Try to take it off while still hot. Hold it with a cloth in the center, and push the form out with a butter knife or the back of a spoon.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EWhen adding the confectioner’s sugar to the filling - TASTE. You may like it sweeter than what the recipe calls for, or less sweet, so add in increments.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EFill cannoli right before serving! If you fill them an hour or so prior, you’ll end up with soggy cannoli shells.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIf you want to prepare the shells ahead of time, store them in an airtight container, then re-crisp in a 350°F (176 °C) oven for a few minutes, before filling.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EPractice makes perfect. As you go along, you’ll see what will make them more aesthetically pleasing, and adjust accordingly when rolling. Don’t give up!!        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\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=\"Cannoli Lemon (01) by MeetaK\" border=\"0\" alt=\"Cannoli Lemon (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixsEwzg472EkCYKas7ejuIDwa8fY6O2mgnzojdIHCBJaokHYvf-r5QvSuWyJPgXX4JQOY9FXKaSZyA6jr0RJBbX-lkHyQS1dIH-UhXLpBK4FW0UkTVi1HhP6LZ0QDwG2jdy1D6Fg\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EIncredibly good. They were far too good and we indulged without a care and any thoughts of repercussions! They were decadent, they were rich and they were awesome. \u003C\/p\u003E  \u003Cp\u003EI liked the recipe for the shells as it was very straightforward and worked quite well. I made the dough the night before and with the pasta machine it was easy to roll out and shape. My filling creations were exquisite, I especially liked the zesty lemon goat cheese cream.\u003C\/p\u003E  \u003Cp\u003EI am off to London tomorrow to attend and speak at the \u003Ca href=\"http:\/\/www.foodbloggerconnect.com\/\" target=\"_blank\"\u003EFood Bloggers Connect\u003C\/a\u003E (check it out we have a new website up and running now). If you want a sneak peak at what’s on the itinerary here is a \u003Ca href=\"http:\/\/www.foodbloggerconnect.com\/latest-news\/a-little-teasin-doesnt-hurt\/\" target=\"_blank\"\u003Elittle teaser\u003C\/a\u003E. My hot sister Jeanne of \u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003ECook sister\u003C\/a\u003E and my sensational friend Jamie of \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\/\" target=\"_blank\"\u003ELife’s a Feast\u003C\/a\u003E will be discussing “Writing Style and Voice” and the brilliant Kang of \u003Ca href=\"http:\/\/londoneater.com\/\" target=\"_blank\"\u003ELondonEater\u003C\/a\u003E will not only be joining me to discuss photography in low lighting situations but also talking about Social Media. So it’s going to be a rocking event – hope you’ve reserved your seats! \u003C\/p\u003E  \u003Cp\u003EI’ll see you next week so have a great weekend!\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these past \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers\u003C\/a\u003E challenges from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3eYHGQdGBAzALFgRKsZEmQBaMIB48GCTN8nhQB_B9ggGD6qYYvM-CXT2_oIrK8TIN_ESVez5cQiqc7iaEMc8Y8Lwhe849mpziHYjjD1bd2AiHnbhyiN0LTt8ADhXzZcMDyo-BoQ\/?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\/AVvXsEhkQRHwHOLPDzH2PbhZ_iIfMRZmLDIPzt79BaEOPfh0lehfoYzBtOSxUEhpa3R_LUTbpKA6Sw7nNaNEPF7eQgT8VWNSHIMyQN4P-KagOpVbtZ9UVj9hhuQtgWNZl5HOtZLQxlwO9Q\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" 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     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/daring-bakers-saffron-macarons-with.html\" target=\"_blank\"\u003ESaffron Macarons with Cardamom White Chocolate Ganache\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\" target=\"_blank\"\u003EChocolate \u0026amp; Coconut French Yule Log\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/daring-bakers-caramel-cake-with.html\" target=\"_blank\"\u003ECaramel Cake with Caramelized Butter Frosting\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\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? © 2006-2009 Meeta Khurana 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\/8335528127303606391\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/11\/daring-bakers-cannoli-with-gianduja.html#comment-form","title":"34 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8335528127303606391"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8335528127303606391"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/11\/daring-bakers-cannoli-with-gianduja.html","title":"Daring Bakers: Cannoli with Gianduja Cream and Lemon Goat Cheese 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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGyIGgEP9Bx-2OfLcdJDTIYhJfMpvdwzI75sIfxPgr3Xe15LBbSmv8PF0vAfYiRURnZ4YEW0TZx-Libh-XPOry_OFITCCAbzgFdpVWWR42PCZ4egBjIRsm3S9Iud5dG3XQh4oNWA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"34"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1178959320935898779"},"published":{"$t":"2009-10-13T21:28:00.002+02:00"},"updated":{"$t":"2009-10-13T21:45:32.866+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"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":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Red Current and Marzipan Swirls"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Red Current Marzipan Swirls (03) by MeetaK\" border=\"0\" alt=\"Red Current Marzipan Swirls (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgF9Mh5ZCg5rrr1dTgxErP9L_Idl0eQzAvq7MDpsioFSLVW5u4fliN0HD9U5mvrau4WQae04EI5FrjRFflyXFhEPd0-O9dfCEdH8aovgLyTS1StARNKxuRXlN6Ig5ydHlOxsyJq8g\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EThere's something very different and, in my opinion, quite classy when you invite guests over for tea and coffee. In Germany \u0026quot;\u003Cem\u003EKaffee und Kuchen\u003C\/em\u003E\u0026quot; is usually reserved for the weekends, when friends or family are invited to enjoy a selection of cake over cups of coffee or tea.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt's such a great way to spend time together. In the summers we usually spend Sundays in the garden either doing a bit of gardening or simply lazing around with a good book. As the birds chirp around in the lush green leaves of the shady apple tree a wonderful wisp of sweet baking floats through the air. In the Autumn when the air is cool and crisp we spend time walking trough the woods and collecting chestnuts and leaves. Wrapped warmly our thoughts are with that freshly baked cake or pastry and warm coffee waiting for us when we arrive home.\u003C\/p\u003E\u003Cp\u003EUsually I love inviting friends over for a late afternoon get-together. Especially as many have younger children it suits them more, having the leisure of bringing their children along and not having to time-watch for bedtime. I find it more relaxing when my guests are laid back and can enjoy their time with us at home. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Red Currents Aug2009 (01) by MeetaK\" border=\"0\" alt=\"Red Currents Aug2009 (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiG18-5Xcpduep_jJmnYzf-3JxbfUmPMnWeG4JfSlB5QMwi4EwA4UkzH1aKfvKtN_INr9e4Y-8TT-LMd7vuUVPMaRdwJYdwi8PLMNCT5tl11puDitN0416q9_7YWCxbY4MUsk-QUQ\/?imgmax=800\" width=\"450\" height=\"554\" \/\u003E \u003C\/p\u003E\u003Cp\u003EWhat I really like about such afternoon gatherings is preparing several smaller treats instead of one main meal. It's much more pleasant indulging in a variety of sweet pastries and savory delicacies. If weather permits I usually set up the feast in buffet style on our little terrace and rent out 2 or 3 high tables that are spread out across the green grass. The kids get their own table laid out in colorful tablecloth, napkins, plates and cups. \u003C\/p\u003E\u003Cp\u003EAs I do not have any means to keep the items warm, the food is usually served cold or at room temperature, which makes these kinds of events perfect for preparing most of the delicious delicacies ahead of time. Sometimes we will grill small amounts of meat and vegetables too, which takes care of the warm food issue. \u003C\/p\u003E\u003Cp\u003EWhile savory bites are very popular amongst my friends and family, what they love are the tiny sweet pastries, cakes and custard desserts. And I like to spoil them and their sweet teeth. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Red Current Marzipan Swirls (02) by MeetaK\" border=\"0\" alt=\"Red Current Marzipan Swirls (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJ3UtBgyjudOVJa2Rg8OoVK6BewOGznNLKkp2AzcprBroa7ZKye4jrmjUlCLMEy3HCLuHvM-0njMyRu-HCc8YZPjT4LA52JdooysNsOcL_PU48D18N_hZVfd53Dmjbn-RU4DEkIg\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E \u003C\/p\u003E\u003Cp\u003ELike these delicious red current and marzipan swirls. The red currents, picked, over the summer from my mother-in-laws garden, were perfect for my end of summer garden party I had a while back. I found the recipe in a German magazine and adapted it slightly. The tart red currents wrapped in sweet yeasty dough and highlighted my the mellow marzipan was a real treat. Just perfect as a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/monthly-mingle-high-tea-treats.html\"\u003EHigh Tea Treat\u003C\/a\u003E!\u0026#160; \u003C\/p\u003E\u003Cp\u003EHope you will be joining \u003Ca href=\"http:\/\/mydiversekitchen.blogspot.com\/\"\u003EAparna\u003C\/a\u003E and me for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/monthly-mingle-high-tea-treats.html\"\u003Ethis month's mingle\u003C\/a\u003E. You've still got till Thursday to send us your creative and exquisite high tea treat recipes.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERed Current and Marzipan Swirls\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/raspberrymarzipanswirls\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003EFor the yeast dough\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003E250 ml milk – like warm     \u003Cbr \/\u003E\n500g all-purpose flour      \u003Cbr \/\u003E\n1 cube (approx. 42g) fresh yeast      \u003Cbr \/\u003E\n50g sugar      \u003Cbr \/\u003E\n75g butter, softened      \u003Cbr \/\u003E\n1 egg      \u003Cbr \/\u003E\n75g butter      \u003Cbr \/\u003E\na pinch of salt      \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EFor the filling\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003E500g red currents, washed and removed from the stalks     \u003Cbr \/\u003E\n200g marzipan, cut into cubes      \u003Cbr \/\u003E\n1\/2 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom powder\u003C\/a\u003E       \u003Cbr \/\u003E\n1 egg      \u003Cbr \/\u003E\n150g icing sugar      \u003Cbr \/\u003E\nextra flour\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003EFor the yeast dough\u003C\/u\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ECrumble the fresh yeast into the milk. Stir to dissolve.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large mixing bowl add the flour and make a well in the middle of it. Pour in the yeast-milk mixture. Taking some of the flour from the sides begin to prepare your yeast dough by mixing a small amount of the flour into the mixture. Cover and allow to rest for 15 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd sugar, egg, salt and butter to the dough and using the dough hooks of your stand mixer knead the dough until it comes together. Then for the final few minutes use your hands to make a smooth silky dough. Cover with a damp cloth and leave to rise in a warm dry place for approx. 30 minutes. Then give the dough a final good knead with your hands.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing a rolling pin roll out the dough on a floured surface into a rectangle approx. 60 x 45 cm. Gently move the dough over to a sheet of baking paper cut in approx. the same size. This will help to roll the dough more easily. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cu\u003EFor the filling\u003C\/u\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPlace the marzipan, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E and egg in a mixing bowl and whisk with an electrical hand held whisk until the mixture is nice and smooth.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPreheat the oven to about 180 – 200 degrees C. Prepare two baking trays by lining them with baking paper.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESpread the marzipan over the yeast dough in a thin layer. Lay out the red currents in an even layer leaving about 1 cm free around the edges.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERoll the dough from the long side up, using the baking paper as an aid as you roll upwards.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWith a floured sharp knife cut about 12-15 slices from the dough roll, making sure to flour the knife in between each cut.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the swirls on the prepared baking trays. Cover with a tea towel and allow to rest for 10 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBack each tray separately for 15 minutes. Remove from the oven and allow to cool to warm on a rack.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn the meantime prepare the sugar frosting by adding 2-3 tablespoons of water to the icing sugar and stirring until smooth. Coat the warm swirls with the frosting and then allow to dry. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 20px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"Sticky Note 1 Meeta Tip\" border=\"0\" alt=\"Sticky Note 1 Meeta Tip\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg1BxT9z3DpwU8aELTpPvBORw9fLz0uqf81HL-WC02rK8VNWjmBff4MLmRk9jS-rDqiGuA8a1hbqI4T5rQcdJshtAzojP7Lx2_UupYwQ760wgLDDGCSI30XY92WzsWuHgRwvCbgXA\/?imgmax=800\" width=\"160\" height=\"110\" \/\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EYou can use any kind of berries for these swirls. Try blueberries or \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/raspberry-dream-cream.html#raspberry\" target=\"_blank\"\u003Eraspberries\u003C\/a\u003E, frozen now and fresh in the summer. Right now use dried \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/who-likes-cranberries-ginger-chutney_06.html#cranberries\" target=\"_blank\"\u003Ecranberries\u003C\/a\u003E, poached quince or pears. \u003C\/li\u003E\n\u003Cli\u003EInstead of fruit try spreading a simple layer of your favorite preserve. This \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#figginger\" target=\"_blank\"\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\" target=\"_blank\"\u003Eplum and cinnamon preserve\u003C\/a\u003E is perfect for breakfast, tea, or just about anytime of the day!\u003C\/li\u003E\n\u003Cli\u003EDecadent would be simply drizzling some \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 few nuts!\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Red Current Marzipan Swirls (01) by MeetaK\" border=\"0\" alt=\"Red Current Marzipan Swirls (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg7s1zO0j1cjsXHkjN0nmFHl0ufeCsx7C_lUqOQoFe-JeP4Jn7pjLevpvqwBR6wC4AS0tgTe8DspHlEHSuByw76pJui-i9-8QLHN1AKnMUNqH67hF0dtIPz55YTFi7R6C-irZA3Eg\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThese were not only enjoyed by the adults but the kids really dug into them. As I saw how quickly they disappeared I wished I had made a few more. But the recipe is very versatile and can be adapted to use any fruit. The red currents kept the swirls nice and moist and their tart flavor played off well against the sweet yeast dough. The marzipan with the slight hint of cardamom added the perfect highlight and texture to round it off. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these 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 style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Souffle02\" border=\"0\" alt=\"Souffle02\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDFRCSet9kkSbSqUxB1p8-zkfakw1vrD5Kt36ReLj9tEFS-TZQpXV71pv4lGqH4X9Xo4KNz1bYGpszr94P3Ymi_ADewo88V8eDbrBwA36jxabVBGvqRjj-aT0g_2nC7czQMEZXiw\/?imgmax=800\" width=\"150\" height=\"118\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" 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        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SLqUetPQRwI\/AAAAAAAAC6c\/wVpwLqnu3VQ\/ChocEclairs02framed2.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\/2007\/01\/souffl-fluffy-dream_25.html\" target=\"_blank\"\u003EHerb \u0026amp; Goat Cheese Soufflé\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/spiced-chocolate-and-orange-bread.html\" target=\"_blank\"\u003ESpiced Chocolate and Orange Bread\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/c-bon-chocolate-eclairs.html\" target=\"_blank\"\u003EChocolate Éclairs\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u0026#160;\u003Cstrong\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 15px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"DTtip6\" border=\"0\" alt=\"DTtip6\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_ROw_VMJHw9Jw35DXH_4IeXCZ4NTuaF5I4G1f3Nz5uMSUmF_mncLrp6TRGRoIX0K2LkdhQdad0LGNxDZomib7MZFNyztvUUk5KHf0vasxd9zaymEslMez9wkzkrUyQG07mPjz_w\/?imgmax=800\" width=\"180\" height=\"118\" \/\u003E\u0026#160;\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003E\u003Cstrong\u003EDaily Tiffin\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/10\/feeding-finicky.html\" target=\"_blank\"\u003EFeeding the Finicky\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#jamie\" target=\"_blank\"\u003EJamie\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana 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\/1178959320935898779\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/10\/red-current-and-marzipan-swirls.html#comment-form","title":"38 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1178959320935898779"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1178959320935898779"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/10\/red-current-and-marzipan-swirls.html","title":"Red Current and Marzipan Swirls"}],"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\/AVvXsEgF9Mh5ZCg5rrr1dTgxErP9L_Idl0eQzAvq7MDpsioFSLVW5u4fliN0HD9U5mvrau4WQae04EI5FrjRFflyXFhEPd0-O9dfCEdH8aovgLyTS1StARNKxuRXlN6Ig5ydHlOxsyJq8g\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"38"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3909269226058851500"},"published":{"$t":"2009-09-28T13:08:00.002+02:00"},"updated":{"$t":"2009-09-28T15:56:10.298+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Daring Bakers: Vol-Au-Vents with Ricotta Spinach Chicken and Maple Figs and Vanilla Mascarpone"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg title=\"Vol Au Vents-Figs Mascarpone (02)by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"678\" alt=\"Vol Au Vents-Figs Mascarpone (02)by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggs4owmnF3_R_NC8j-4qqMH4RaueCBa9L7i-1xI_cnzhPWK2Do40tjg9wE0SFOQvtJ8uUruvmjTicbEXEQJjYwQq4HWGkFCudUFrixH3tNDK2gs0DuyCcTQIQL16GdC8FsWIrwtQ\/?imgmax=800\" width=\"450\" border=\"0\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EAs I went over to the \u003Ca href=\"http:\/\/thedaringkitchen.com\/\" target=\"_blank\"\u003EDaring Kitchen\u003C\/a\u003E, earlier this month, to check out what the challenge would be, I came away doing cartwheels and very excited. See I love puff pastry and homemade puff pastry rocks even more! But the challenge did not end there – no there was more. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWe were to make puff pastry using a recipe I have often used. From the book \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/0688146570\"\u003EBaking with Julia by Dorie Greenspan\u003C\/a\u003E it was \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Michel_Richard\" target=\"_blank\"\u003EMichel Richard’s\u003C\/a\u003E Puff Pastry Dough, so I knew what I was getting myself into this month. With the puff pastry we were to form and create delicious vol-au-vents. \u003C\/p\u003E\u003Cp\u003EEver since we made \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/gteau-saint-honor-daring-bakers-strike.html\" target=\"_blank\"\u003EGâteau Saint-Honoré\u003C\/a\u003E all the way back in 2007, I’ve been often making my own homemade puff pastry at home. It is one of the most elegant doughs and while I am not a baker by profession, it was still my own aspiration to add this to my baking repertoire. \u003C\/p\u003E\u003Cp\u003EMaking homemade puff pastry probably brings beads of sweat to many people’s foreheads, but the truth is, puff pastry is not very difficult to make, it is however, time-consuming. A flour-water dough encases a block of butter and then rolled into a long rectangle, folded into thirds like a business letter, a quarter turn, and then repeat the roll-fold-turn process several times to leave you with almost a thousand layers of dough and butter. When it is finally baked you will be rewarded with a \u003Cem\u003Epuffy\u003C\/em\u003E, light and crispy dough. \u003C\/p\u003E\u003Cp\u003EVol-au-vents are hollow cases of puff pastry, where an opening is cut out on the top and once baked they are filled with a multitude of fillings – sweet and savory. It’s the perfect canapé for get-togethers and parties or makes a very elegant dessert when filled with pastry creams or mousse. \u003C\/p\u003E\u003Cp\u003EAs I love to entertain vol-au vents are often on my list of things to make. One of my favorite filling is a very facile chicken spinach with ricotta. A hint of garlic and seasoned with salt and pepper it makes a delicious little appetizer for your guests. I sprinkled the vol-au-vents for my savor filling with some black sesame seeds too. On the sweet side I simply infused creamy mascarpone with vanilla seeds to make my creamy filling. Finally I topped it off with an enticing medley of baked figs, maple syrup and pecan nuts. The complementing warm and cold against the crispness of the puff pastry makes this dessert more than a dream. \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Vol Au Vent Figs Mascarpone -Collage by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"747\" alt=\"Vol Au Vent Figs Mascarpone -Collage by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhh6R_ZR_q8py5AxRtSplZGHN5X3jlL_88cZtduLp4NiNTDKqSatpHUDRAzwGJuXztNyu2HjYSCxD-yjsuocgDqXAlzPGKZkZGQBiTy9-AfNFLV8wE2lYt3V-OYCzpOQMcEdLWHrw\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EThe September 2009 Daring Bakers' challenge was hosted by Steph of \u003Ca href=\"http:\/\/awhiskandaspoon.wordpress.com\/\" target=\"_blank\"\u003EA Whisk and a Spoon\u003C\/a\u003E. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Michel_Richard\" target=\"_blank\"\u003EMichel Richard\u003C\/a\u003E from the cookbook \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/0688146570\" target=\"_blank\"\u003EBaking With Julia by Dorie Greenspan\u003C\/a\u003E.\u003C\/p\u003E\u003Ccode\u003E\u003Ca id=\"puffpastry2\" name=\"puffpastry2\"\u003E\u003C\/a\u003E\u003C\/code\u003E  \u003Ch4\u003EHomemade Puff Pastry\u003C\/h4\u003E\u003Cp\u003EPuff pastry belongs to the “laminated dough” family, along with Danish dough and croissant dough. Laminated doughs consist of a large block of butter known as the \u003Cem\u003Ebeurrage,\u003C\/em\u003E which is enclosed in dough known as \u003Cem\u003Edétrempe\u003C\/em\u003E. This dough\/butter packet is called a \u003Cem\u003Epaton\u003C\/em\u003E, and is rolled and folded repeatedly in a process known as “turning”.This procedure creates the crisp, flaky, parallel layers you see when baked.\u0026#160; Unlike Danish or croissant however, puff pastry dough contains no yeast in the \u003Cem\u003Edétrempe\u003C\/em\u003E, and relies solely on aeration to achieve its high rise. The turning process creates hundreds of layers of butter and dough, with air trapped between each one. In the hot oven, water in the dough and the melting butter creates steam, which expands in the trapped air pockets, forcing the pastry to rise. \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EMichel Richard’s Puff Pastry Dough\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont size=\"2\"\u003EFrom: \u003Cem\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/0688146570\" target=\"_blank\"\u003EBaking with Julia by Dorie Greenspan\u003C\/a\u003E\u003C\/em\u003E           \u003Cbr \/\u003E\n\u003Cem\u003EYield: 2-1\/2 pounds dough\u003C\/em\u003E\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E[Printable version of recipe \u003C\/em\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/puffpastry2\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003Cem\u003E\u003C\/em\u003E\u003Cem\u003E]\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients        \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E2-1\/2 cups (12.2 oz\/ 354 g) unbleached all-purpose flour      \u003Cbr \/\u003E\n1-1\/4 cups (5.0 oz\/ 142 g) cake flour       \u003Cbr \/\u003E\n1 tbsp. salt (you can cut this by half for a less salty dough or for sweet preparations)       \u003Cbr \/\u003E\n1-1\/4 cups (10 fl oz\/ 300 ml) ice water       \u003Cbr \/\u003E\n1 pound (16 oz\/ 454 g) very cold unsalted butter \u003C\/p\u003E\u003Cp\u003E\u003Cem\u003Eplus extra flour for dusting work surface\u003C\/em\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\u003Cstrong\u003EMixing the Dough:\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003ECheck the capacity of your food processor before you start. If it cannot hold the full quantity of ingredients, make the dough into two batches and combine them. \u003C\/p\u003E\u003Cp\u003EPut the all-purpose flour, cake flour, and salt in the work bowl of a food processor fitted with a metal blade and pulse a couple of times just to mix. Add the water all at once, pulsing until the dough forms a ball on the blade. The dough will be very moist and pliable and will hold together when squeezed between your fingers. (Actually, it will feel like Play-Doh.) \u003C\/p\u003E\u003Cp\u003ERemove the dough from the machine, form it into a ball, with a small sharp knife, slash the top in a tic-tac-toe pattern. Wrap the dough in a damp towel and refrigerate for about 5 minutes. \u003C\/p\u003E\u003Cp\u003EMeanwhile, place the butter between 2 sheets of plastic wrap and beat it with a rolling pin until it flattens into a square that's about 1\u0026quot; thick. Take care that the butter remains cool and firm: if it has softened or become oily, chill it before continuing. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIncorporating the Butter:\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EUnwrap the dough and place it on a work surface dusted with all-purpose flour (A cool piece of marble is the ideal surface for puff pastry) with your rolling pin (preferably a French rolling pin without handles), press on the dough to flatten it and then roll it into a 10\u0026quot; square. Keep the top and bottom of the dough well floured to prevent sticking and lift the dough and move it around frequently. Starting from the center of the square, roll out over each corner to create a thick center pad with \u0026quot;ears,\u0026quot; or flaps. \u003C\/p\u003E\u003Cp\u003EPlace the cold butter in the middle of the dough and fold the ears over the butter, stretching them as needed so that they overlap slightly and encase the butter completely. (If you have to stretch the dough, stretch it from all over; don't just pull the ends) you should now have a package that is 8\u0026quot; square. \u003C\/p\u003E\u003Cp\u003ETo make great puff pastry, it is important to keep the dough cold at all times. There are specified times for chilling the dough, but if your room is warm, or you work slowly, or you find that for no particular reason the butter starts to ooze out of the pastry, cover the dough with plastic wrap and refrigerate it . You can stop at any point in the process and continue at your convenience or when the dough is properly chilled. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMaking the Turns:\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EGently but firmly press the rolling pin against the top and bottom edges of the square (this will help keep it square). Then, keeping the work surface and the top of the dough well floured to prevent sticking, roll the dough into a rectangle that is three times as long as the square you started with, about 24\u0026quot; (don't worry about the width of the rectangle: if you get the 24\u0026quot;, everything else will work itself out.) With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich \u003Cem\u003E(use your arm-strength!)\u003C\/em\u003E. \u003C\/p\u003E\u003Cp\u003EWith a pastry brush, brush off the excess flour from the top of the dough, and fold the rectangle up from the bottom and down from the top in thirds, like a business letter, brushing off the excess flour. You have completed one turn. \u003C\/p\u003E\u003Cp\u003ERotate the dough so that the closed fold is to your left, like the spine of a book. Repeat the rolling and folding process, rolling the dough to a length of 24\u0026quot; and then folding it in thirds. This is the second turn.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EChilling the Dough:\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EIf the dough is still cool and no butter is oozing out, you can give the dough another two turns now. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. Each time you refrigerate the dough, mark the number of turns you've completed by indenting the dough with your fingertips. It is best to refrigerate the dough for 30 to 60 minutes between each set of two turns. \u003C\/p\u003E\u003Cp\u003EThe total number of turns needed is six. If you prefer, you can give the dough just four turns now, chill it overnight, and do the last two turns the next day. Puff pastry is extremely flexible in this regard. However, no matter how you arrange your schedule, you should plan to chill the dough for at least an hour before cutting or shaping it. \u003Cimg title=\"Sticky Note 1 tipstricks\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin: 0px 15px 0px 0px; border-right-width: 0px\" height=\"124\" alt=\"Sticky Note 1 tipstricks\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmnRsze0pJEzxs4KI11UwdwCIrEQAIBYRdah6DQNkdRrUJ8kBKkEn4jGYuyY4u1nsEcW1Mdo_StuKQHiEYovUIhrc_acqVymDJ-SJXUWVNVYlW8-vF9QbrfeyWr-uDL9GGbOgOCw\/?imgmax=800\" width=\"180\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EKeep things cool by using the refrigerator as your friend! If you see any butter starting to leak through the dough during the turning process, rub a little flour on the exposed dough and chill straight away. Although you should certainly chill the dough for 30 to 60 minutes between each set of two turns, if you feel the dough getting to soft or hard to work with at any point, pop in the fridge for a rest.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ENot to sound contradictory, but if you chill your paton longer than the recommended time between turns, the butter can firm up too much. If this seems to be the case, it is advisable to let it sit at room temperature for 5-10 minutes to give it a chance to soften before proceeding to roll. You don't want the hard butter to separate into chunks or break through the dough...you want it to roll evenly, in a continuous layer.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERoll the puff pastry gently but firmly, and don’t roll your pin over the edges, which will prevent them from rising properly. Don't roll your puff thinner than about about 1\/8 to 1\/4-inch (3-6 mm) thick, or you will not get the rise you are looking for.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETry to keep “neat” edges and corners during the rolling and turning process, so the layers are properly aligned. To keep the sides straight and at 90-degree corners cut the edges of the paton with a bench scraper to.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBrush off excess flour before turning dough and after rolling.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMake clean cuts. Don’t drag your knife through the puff or twist your cutters too much, which can inhibit rise.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhen egg washing puff pastry, try not to let extra egg wash drip down the cut edges, which can also inhibit rise.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EExtra puff pastry dough freezes beautifully. It’s best to roll it into a sheet about 1\/8 to 1\/4-inch thick (similar to store-bought puff) and freeze firm on a lined baking sheet. Then you can easily wrap the sheet in plastic, then foil (and if you have a sealable plastic bag big enough, place the wrapped dough inside) and return to the freezer for up to a few months. Defrost in the refrigerator when ready to use.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EYou can also freeze well-wrapped, unbaked cut and shaped puff pastry (i.e., unbaked vols-au-vent shells). Bake from frozen, without thawing first.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EHomemade puff pastry is precious stuff, so save any clean scraps. Stack or overlap them, rather than balling them up, to help keep the integrity of the layers. Then give them a singe “turn” and gently re-roll. Scrap puff can be used for applications where a super-high rise is not necessary (such as palmiers, cheese straws, napoleons, or even the bottom bases for your vol-au-vents). \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ccode\u003E\u003Ca id=\"formingvolauvent\" name=\"formingvolauvent\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Ch4\u003EForming and Baking the Vol-au-Vents\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003E\u003Cstrong\u003EYield: 1\/3 of the puff pastry recipe below will yield about 8-10 1.5” vol-au-vent or 4 4” vol-au-vent\u003C\/strong\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003EYou will need:      \u003Cbr \/\u003E\n-well-chilled puff pastry dough (recipe above)       \u003Cbr \/\u003E\n-egg wash (1 egg or yolk beaten with a small amount of water)       \u003Cbr \/\u003E\n-your filling of choice\u003C\/p\u003E\u003Cp\u003ELine a baking sheet with parchment and set aside.\u003C\/p\u003E\u003Cp\u003EUsing a knife or metal bench scraper, divided your chilled puff pastry dough into three equal pieces. Work with one piece of the dough, and leave the rest wrapped and chilled. (If you are looking to make more vol-au-vents than the yield stated above, you can roll and cut the remaining two pieces of dough as well…if not, then leave refrigerated for the time being or prepare it for longer-term freezer storage. See the “Tips” section below for more storage info.)\u003C\/p\u003E\u003Cp\u003EOn a lightly floured surface, roll the piece of dough into a rectangle about 1\/8 to 1\/4-inch (3-6 mm) thick. Transfer it to the baking sheet and refrigerate for about 10 minutes before proceeding with the cutting. \u003C\/p\u003E\u003Cp\u003E(This assumes you will be using round cutters, but if you do not have them, it is possible to cut square vol-au-vents using a sharp chef’s knife.) For smaller, hors d'oeuvre sized vol-au-vents, use a 1.5” round cutter to cut out 8-10 circles. For larger sized vol-au-vents, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides. (Save any scrap by stacking—not wadding up—the pieces…they can be re-rolled and used if you need extra dough. If you do need to re-roll scrap to get enough disks, be sure to use any rounds cut from it for the bases, not the ring-shaped sides.)\u003C\/p\u003E\u003Cp\u003EUsing a ¾-inch cutter for small vol-au-vents, or a 2- to 2.5-inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vol-au-vents, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for your vol-au-vents, or put them in the scrap pile.\u003C\/p\u003E\u003Cp\u003EDock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.\u003C\/p\u003E\u003Cp\u003ERefrigerate the assembled vol-au-vents on the lined baking sheet while you pre-heat the oven to 400 degrees F (200 degrees C). (You could also cover and refrigerate them for a few hours at this point.)\u003C\/p\u003E\u003Cp\u003EOnce the oven is heated, remove the sheet from the refrigerator and place a silicon baking mat (preferred because of its weight) or another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the silicon mat or parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vol-au-vents, you can gently press them down. Continue baking (with no sheet on top) until the layers are golden, about 15-20 minutes more. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)\u003C\/p\u003E\u003Cp\u003ERemove to a rack to cool. Cool to room temperature for cold fillings or to warm for hot fillings.\u003C\/p\u003E\u003Cp\u003EFill and serve.\u003Cimg title=\"Sticky Note 1 tipstricks\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin: 0px 15px 0px 0px; border-right-width: 0px\" height=\"124\" alt=\"Sticky Note 1 tipstricks\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmnRsze0pJEzxs4KI11UwdwCIrEQAIBYRdah6DQNkdRrUJ8kBKkEn4jGYuyY4u1nsEcW1Mdo_StuKQHiEYovUIhrc_acqVymDJ-SJXUWVNVYlW8-vF9QbrfeyWr-uDL9GGbOgOCw\/?imgmax=800\" width=\"180\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EFor additional rise on the larger-sized vol-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to \u0026quot;glue\u0026quot;). This will give higher sides to larger vol-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAlthough they are at their best filled and eaten soon after baking, baked vol-au-vent shells can be stored airtight for a day.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EShaped, unbaked vol-au-vents can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first). \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Ccode\u003E\u003Ca id=\"bakedmaplefigs\" name=\"bakedmaplefigs\"\u003E\u003C\/a\u003E\u003C\/code\u003E  \u003Ch4\u003E\u003Cstrong\u003EBaked Maple Figs with Vanilla Mascarpone Vol-Au-Vents\u003C\/strong\u003E\u003C\/h4\u003E\u003Cp\u003E\u003Cimg title=\"Vol Au Vents-Figs Mascarpone (03)by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"677\" alt=\"Vol Au Vents-Figs Mascarpone (03)by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgV5_iLbO-CqLisfhlL8Dl0aIX0yqDXT8r-xglb5yr2DrqvVRck_65nsA78r6sX-I6gq3ylg0ZJyOpcdcSL_7nfUiBi_4oKa8nKaQ2QIRXxlRiG9GhtDzPeoqft4Fe7B8dhHhKnDg\/?imgmax=800\" width=\"450\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E[Printable version of recipe \u003C\/em\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/bakedmaplefigsvanillamascarpone\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003Cem\u003E\u003C\/em\u003E\u003Cem\u003E]\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E4-6 vol-au-vents cases using \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/daring-bakers-vol-au-vents-with-ricotta.html#puffpastry2\"\u003Ehomemade puff pastry recipe\u003C\/a\u003E above and tips for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/daring-bakers-vol-au-vents-with-ricotta.html#formingvolauvent\"\u003Eforming vol-au-vents\u003C\/a\u003E      \u003Cbr \/\u003E\n4-6 fresh figs       \u003Cbr \/\u003E\n30-40g butter, cut into cubes       \u003Cbr \/\u003E\n40g pecan nuts, dry roasted       \u003Cbr \/\u003E\n3-4 tablespoons maple syrup       \u003Cbr \/\u003E\n200g mascarpone       \u003Cbr \/\u003E\n1 vanilla bean, seeds scraped out (reserve the bean to make vanilla sugar)       \u003Cbr \/\u003E\n1 tablespoon fine sugar       \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\u003EPre-heat oven to 200 degrees C. Butter a baking dish.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECut the figs crosswise, making sure not to cut all the way through – about 3\/4 way so that they spread out a little. Place a cube of butter into each fig and then line the figs tightly together in the baking dish.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EScatter the roasted pecan nuts over the figs and then drizzle with the maple syrup. Bake in the oven for 15-20 minutes, glazing with the butter-syrup mixture as it bakes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a mixing bowl, whisk together vanilla bean seeds and sugar with the mascarpone until smooth. Cool for 30 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFill each vol-au-vent case with approx. 1 tablespoon of vanilla mascarpone and top with the maple figs. Drizzle some of the fig-maple syrup over the top. Serve immediately. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Ccode\u003E\u003Ca id=\"ricottaspinachchicken\" name=\"ricottaspinachchicken\"\u003E\u003C\/a\u003E\u003C\/code\u003E  \u003Ch4\u003ERicotta Spinach Chicken Vol-Au-Vents\u003C\/h4\u003E\u003Cp\u003E\u003Cimg title=\"Vol Au Vents- Chicken Ricotta (01) by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"677\" alt=\"Vol Au Vents- Chicken Ricotta (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEip7Os-D-ttegO-I2k6F_YSd-TUuS7MKyU8oG_a_1VlDCqczblw-v-dE8kh7FELlLqXzKtCBTpkQVUCOANbGU8oOXcR3rKgcpamMUcPYjRPqq-FA7WSLTMS_FMqDfhxkVI7oDXJSg\/?imgmax=800\" width=\"450\" border=\"0\" \/\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients        \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003E[Printable version of recipe \u003C\/em\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/ricottaspinachchicken\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003Cem\u003E\u003C\/em\u003E\u003Cem\u003E]\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E8-10 vol-au-vents shells using \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/daring-bakers-vol-au-vents-with-ricotta.html#puffpastry2\"\u003Ehomemade puff pastry recipe\u003C\/a\u003E above and tips for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/daring-bakers-vol-au-vents-with-ricotta.html#formingvolauvent\"\u003Eforming vol-au-vents\u003C\/a\u003E     \u003Cbr \/\u003E\n200g ricotta cheese      \u003Cbr \/\u003E\n1 tablespoon olive oil      \u003Cbr \/\u003E\n400g chicken filets, cut into small cubes      \u003Cbr \/\u003E\n250g frozen spinach leaves      \u003Cbr \/\u003E\n50g carrots, cut into juliennes      \u003Cbr \/\u003E\n2 cloves garlic, finely chopped      \u003Cbr \/\u003E\nsalt and pepper \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a non-stick pan heat the olive oil and gently sauté the garlic until aromatic.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the chicken cubes and cook until just beginning to brown. You do not want them to color too much.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EThrow in the spinach leaves and cook until thawed and the liquid has evaporated – approx. 3-4 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EStir in the ricotta cheese, season to taste and cook the mixture for another 1 or two until the ricotta has heated through. Finally add the carrot strips and then turn the heat off. Allow the mixture to cool in the pan.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFill vol-au-vent shells with the mixture. This can be served either cold or warm. In both cases fill the vol-au-vents only minutes before serving. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cbr \/\u003E\n \u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Vol Au Vents- Chicken Ricotta (01) by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"677\" alt=\"Vol Au Vents- Chicken Ricotta (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgVyVMlm8eHR5UvjDZY-mR2i2A56rSACb76Mv2IClvy4_Lbs1X14m8KRLkhQif8ygkpodZzOC6F80lXJVlo9rmy29OqFK7PaMTBvHhDEDejk1se_CE7R5wZ1cprlhe7_HC_f85Mqg\/?imgmax=800\" width=\"450\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EAlways a hit with both my men and my guests. I really like the recipe for puff pastry from this cookbook as I’ve always achieved really great results. It’s also probably because Dorie Greenspan simply makes something as intimidating as puff pastry sound so easy – and in the end it is. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWould I make this again?      \u003Cbr \/\u003E\n\u003C\/strong\u003EYes – over and over. As I said earlier it’s not difficult one just needs a good plan and a lot of time to make puff pastry. Once you have made and tasted homemade puff pastry it will be hard to go back to store-bought (unless you have found a super butter tasting store-bought puff pastry brand).\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWhat did I learn from this challenge?     \u003Cbr \/\u003E\n\u003C\/strong\u003EAs I have often made this in the past – I will say that puff pastry in general is almost like therapy for me. It always teaches me patience. It’s not one of my strong traits I admit. But usually the endless rolling, folding, turning and waiting really helps me strengthen this weak feature of mine.\u0026#160; \u003C\/p\u003E\u003Cp\u003EI really want to thank \u003Ca href=\"http:\/\/awhiskandaspoon.wordpress.com\/\" target=\"_blank\"\u003ESteph\u003C\/a\u003E for choosing this great recipe and going with the vol-au-vent idea. It was a lot of fun and therapeutic! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these laminated dough delights from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"176\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SGZQ5Xln71I\/AAAAAAAACoA\/avTOYK9PesU\/Danish Braid (01) framed[5].jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E        \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg height=\"134\" src=\"http:\/\/farm2.static.flickr.com\/1096\/622132759_975f938799.jpg\" width=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg height=\"144\" src=\"http:\/\/farm1.static.flickr.com\/225\/514787749_18262c87a9_o.jpg\" width=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/danish-braid-chocolate-raspberries.html\" target=\"_blank\"\u003EChocolate and Raspberry Danish Braid\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/sweet-strawberry-sin-mille-feuille.html\" target=\"_blank\"\u003EStrawberry Sin\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/gteau-saint-honor-daring-bakers-strike.html\" target=\"_blank\"\u003EGâteau Saint-Honoré\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E\u003C\/code\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3909269226058851500\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/09\/daring-bakers-vol-au-vents-with-ricotta.html#comment-form","title":"80 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3909269226058851500"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3909269226058851500"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/09\/daring-bakers-vol-au-vents-with-ricotta.html","title":"Daring Bakers: Vol-Au-Vents with Ricotta Spinach Chicken and Maple Figs and Vanilla Mascarpone"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggs4owmnF3_R_NC8j-4qqMH4RaueCBa9L7i-1xI_cnzhPWK2Do40tjg9wE0SFOQvtJ8uUruvmjTicbEXEQJjYwQq4HWGkFCudUFrixH3tNDK2gs0DuyCcTQIQL16GdC8FsWIrwtQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"80"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2108141263090396693"},"published":{"$t":"2009-04-07T14:40:00.002+02:00"},"updated":{"$t":"2009-09-11T08:06:00.221+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":"dairy"},{"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"}],"title":{"type":"text","$t":"Orange Mascarpone Quark Torte"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg title=\"Orange Tiramisu Torte (04) by MeetaK\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"621\" alt=\"Orange Tiramisu Torte (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOymI1YG5yuu7P6JR_dvyNmXBydQt_Sai7kX3mjwSk0r76xNvVjSzjSveWn4ak1LAgzlG0H38yLdEEbSrOYrImRczcWKscLA9dE-mj3PzfhxU3Ho68SzeHBU3BB9ccRKW51d5xVQ\/?imgmax=800\" width=\"420\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cu\u003ESurprise – you’re 40!\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003EAn incredible 10 years ago we celebrated the big 30 and on Saturday it was already time to party into the 40s! It was just a little before his 30th birthday that Tom and I got together. I remember celebrating his 30th with a bang. We’ve done and experienced so much in the 10 years – it’s been quite a bit of fun.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003E2009 is destined to be a year full of big events – Tom finishes his PHD, his 40th birthday, we renewing our vows and of course the move to Qatar. With all these highlights Tom thought it would be best to play the birthday down. Not too much fuss just his family and a bit of cake. \u003C\/p\u003E\u003Cp\u003EI just could not get used to the idea. I mean 40 is a big thing and one has to make a fuss about it. So I started planning and organizing. Together with a few friends we planned a little surprise party for him. The more friends I called the more they all wanted to be a part of it. In the end many of our friends from around Germany got together and the surprise was going to be a hit.\u003C\/p\u003E\u003Cp\u003EI am a rotten person though – on the morning of the big day – Soeren and I played the whole birthday thing down. I mean it \u003Cem\u003Ewas what he wanted\u003C\/em\u003E didn’t he?\u0026#160; Nothing big – a breakfast, flowers, and a \u003Cem\u003Estore-bought\u003C\/em\u003E cake! The fact that I had baked a cake the day before was a secret. \u003C\/p\u003E\u003Cp\u003EFinally, in the afternoon his parents, brother and grandmother came over and we presented him with the cake. He was quite happy, as I think he was beginning to feel sorry for himself. I mean, a \u003Cem\u003Estore-bought\u003C\/em\u003E cake? LOL!\u003C\/p\u003E\u003Cp\u003EHis parents were in on the surprise party secret and when dinner time rolled around we all sat there discussing where we should go out to eat. French, Greek, Indian - “No let’s go to the great Italian place we went to when your parents were here, Meeta!” said his dad!\u003C\/p\u003E\u003Cp\u003EPerfect! \u003C\/p\u003E\u003Cp\u003EAs we all walked into the restaurant all his friends gathered around and cheered “Surprise!” and sang Happy Birthday to a baffled but extremely delighted Tom. It really was a perfect evening and I was really glad that it turned out to be a success. Thanks to all our wonderful friends who played along and helped me organize this. \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Orange Tiramisu Torte (01) by MeetaK\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"621\" alt=\"Orange Tiramisu Torte (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgE8zNIF-U4A9vFqqUnqrQkdl22z8a_w90SnPf6ZF-pw4ageT7RuJx1nseZp1dySA8mzWfogbK3Mnj_iKZqimEg9G9oNJi0WdBZghzt3N5pb6lEGiRTguBoelq4fU_lzUOB-T6POg\/?imgmax=800\" width=\"402\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EA birthday is never complete without a delicious birthday cake. This aromatic cake is a take on a regular cheesecake using tangy quark for lightness and mascarpone cheese for more body. The orange gives the cake a spectacular refreshing touch adding a lovely juicy bite. Chocolate and orange goes hand in hand and by adding rich bittersweet chocolate to the cake base rounds off the entire cake deliciously. \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"TorteRecipe card\" style=\"border-right: 0px; border-top: 0px; display: inline; margin-left: 0px; border-left: 0px; margin-right: 0px; border-bottom: 0px\" height=\"160\" alt=\"TorteRecipe card\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjA6rqDX2KxTCLgktqp4u1QUttxtidB29NwMbLfrlbW6lsbjOcw_domszh_jhsnaBE4gXE3JiAWtPgE0IpvHre4BL9gqCZaCjq9yYsAHENOFyv6vpn2wrexmqyvisIQGJkMfUSVuw\/?imgmax=800\" width=\"200\" align=\"left\" border=\"0\" \/\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003E\u0026#160;\u003C\/h4\u003E\u003Ch4\u003EOrange Mascarpone Quark Torte\u003C\/h4\u003E\u003Cp\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/orangemascarponetorte\" target=\"_blank\"\u003Ehere\u003C\/a\u003E.        \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E100g + more all-purpose flour       \u003Cbr \/\u003E\n50g + more butter        \u003Cbr \/\u003E\n150g bittersweet chocolate, coarsely chopped        \u003Cbr \/\u003E\n200g sugar        \u003Cbr \/\u003E\n1 vanilla bean, scraped        \u003Cbr \/\u003E\n2 eggs        \u003Cbr \/\u003E\n1 teaspoon baking powder        \u003Cbr \/\u003E\nPinch of salt         \u003Cbr \/\u003E\n3 organic oranges, fillets and juice reserved        \u003Cbr \/\u003E\n500g quark        \u003Cbr \/\u003E\n300g mascarpone cheese        \u003Cbr \/\u003E\n6 sheets gelatin        \u003Cbr \/\u003E\nCocoa powder        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\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\u003EButter and flour a spring form (26 cm diameter), tapping out any excess flour. Pre-heat oven to 175 degrees C.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the chocolate in a double boiler or a water bath and melt\u0026#160; gently. Allow to cool.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a separate bowl whisk the butter, 100g sugar, scraped vanilla bean and pinch of salt with an electric whisk until light and frothy. Add the eggs, one at a time and making sure each one is nicely incorporated into the mixture.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESieve the flour and baking powder into the mixture and with a rubber spatula fold the dry ingredients gently. Do not over-mix. Pour in the liquid chocolate and fold until evenly incorporated. \u003Cstrong\u003E\u003Cimg title=\"Sticky Note 1 Easter\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px; border-left: 0px; border-bottom: 0px\" height=\"125\" alt=\"Sticky Note 1 Easter\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjArvyCXH035fANX29PTU_IA34utMw-nl8So4-uJoAskS_Gh3JfwYhEIojraPHY7mRBe1Bh1hOrqN3UMzacRI19tnJpTus9e6emproJrVt8klz2X_XF2rT6rgpkrAa1xn88CUu_7Q\/?imgmax=800\" width=\"180\" align=\"right\" border=\"0\" \/\u003E\u003C\/strong\u003E          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the chocolate cake batter into the prepared spring form and bake for 20-25 minutes. Take out and allow to cool for 15-20 minutes. Tip out of the form and allow to cool completely.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the gelatin in cold water and allow to soak. In the meantime whisk together \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E, mascarpone cheese, 100g sugar and the reserved \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-orange-cake.html#oranges\" target=\"_blank\"\u003Eorange\u003C\/a\u003E juice with an electric whisk for approx. 3 minutes or until the sugar has dissolved.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESqueeze excess water out of the gelatin, then in a small saucepan dissolve over low heat. Mix with approx. 2 tablespoons of the mascarpone-quark mixture, then whisk into the remaining cream.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFold in the the filets of 2 oranges into the mixture.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the cake base back into the spring form close the ring around it. Now spread out the mascarpone-quark mixture evenly over the base. Place in the refrigerator overnight to set.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETake the cake out of the refrigerator and just before serving sieve cocoa powder generously over the top and decorate with the remaining orange fillets. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cimg title=\"The Food Guide\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"119\" alt=\"The Food Guide\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlKp3WQ8tO63pD88G5aWIyBMW25MgSkSX-qlamWd1xWiVKkhYr0Kqt7r7t2f6aKOz1qxKtSpHkyeKKkyslyoDDviNCU7pODx5LNZ8bp9AD5cZ8Dcm3a6tJzAkJS0iujHQR2yiTXQ\/?imgmax=800\" width=\"150\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003E\u003Cu\u003EFood Guide\u003C\/u\u003E\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E\u003Cu\u003E Tips:\u003C\/u\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EHow to make \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Ehomemade quark\u003C\/a\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EEverything you need to know about healthy \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-orange-cake.html#oranges\" target=\"_blank\"\u003Eoranges\u003C\/a\u003E         \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Chr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Orange Tiramisu Torte (02) by MeetaK\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"621\" alt=\"Orange Tiramisu Torte (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUIv5UL8u79k4DWm45Y0fWRwcfK836ZQvYjNLJxgruYUcffj5rc6spyeon_Fa-mxHGFJsGcKGlcwohsifldbOv48P16jYE0mHxYya9VxgBimFrpgMw07vBqvEACeOLmBw9nnMfAw\/?imgmax=800\" width=\"420\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThis is slightly different to the regular cheesecake and I personally found it more refreshing with the orange flavor. It’s a perfect party cake or a delicious dessert to top off a wonderful dinner. We enjoyed this with Espresso and a fork. I loved the rich, moist chocolaty cake base contrasting against the fruity and creamy filling. \u003C\/p\u003E\u003Cp\u003EThis makes a truly fantastic treat for your Easter party and you can use any thing from peaches, mangoes and apricots to luscious berries of all kinds.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these cakes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg title=\"Orange Cake 03 framed\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"185\" alt=\"Orange Cake 03 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCPJUS2dThpTGPuuibX2luHyNVcJVqpCtpeZxDSIPhSrkISxANKJjLLaIdN2E9putTap7sPCaVqsZHi0Se6z41DjrLPEVUuKM1v4U8h5P4bNPLLnDeFgyvV2jfCr6HmYa1dtyRXw\/?imgmax=800\" width=\"124\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg title=\"PlumFigCake02 framed\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"184\" alt=\"PlumFigCake02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOIIhe7CljDzlkl_v3KuWrzTGNSOy2heZrkWJ7avOxvBl4L-aGfX7Dmg18berz_5xcEr17h7OR6m7HL6QBEV0OMUT4WQJ55WDy5c13y95KHcGslLpuRrdKaQYZd7yudIjCImPPtw\/?imgmax=800\" width=\"124\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg title=\"Caramel Cake 04 framed\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"186\" alt=\"Caramel Cake 04 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijWU79W2vYTF2zQVVApkEjfTzlPm2AKfTX1n4kBnM-yrwIF3MrQkSFCAqWjFXly9ha0immAai7Wg4pz4BDJRuYoBV3dKCMgvUBc5MFZwThrvPIur9jwjLpGap4JRqmRK3Is-uwng\/?imgmax=800\" width=\"124\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-orange-cake.html\" target=\"_blank\"\u003EOrange Cake\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/fig-plum-sheet-cake.html\" target=\"_blank\"\u003EFig Plum Sheet Cake\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/daring-bakers-caramel-cake-with.html\" target=\"_blank\"\u003ECaramel Cake with Caramelized Butter Frosting\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.zencancook.com\/2009\/04\/ricotta-lemon-cheesecake-with-biscotti-crust\/#more-534\" target=\"_blank\"\u003ERicotta Lemon Cheesecake with Biscotti Crust\u003C\/a\u003E – Zen Can Cook\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/hungrycravings.blogspot.com\/2009\/04\/lemon-creme-fraiche-cake.html\" target=\"_blank\"\u003ELemon-Crème Fraîche Cake\u003C\/a\u003E – Hungry Cravings\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/confessionsoftart.blogspot.com\/2009\/04\/mascarpone-cherry-cheesecake.html\" target=\"_blank\"\u003EMascarpone Cherry Cheesecake\u003C\/a\u003E – Confessions of a Tart\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003Cstrong\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\" target=\"_blank\"\u003E\u003Cimg title=\"DT tip[6]\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"130\" alt=\"DT tip[6]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiKJ1354OebkGHv_YvJrivt4jIM_STf-_VglAuqTZXIi32MjzALMMCEjgH4pv3hD29ZcXKTyGRhWB0gUYoG07nDNf_Y6dWEuSYtxcTAzop9DdHeoyujOK9HZFTydouGNqP2Q2ZjqA\/?imgmax=800\" width=\"189\" align=\"left\" border=\"0\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/03\/kids-favorite-cupcake-cookbooks.html\" target=\"_blank\"\u003EKids Favorite Cupcake Cookbooks\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#Donna\" target=\"_blank\"\u003EDonna\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Chr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana 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\/2108141263090396693\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/04\/orange-mascarpone-quark-torte.html#comment-form","title":"44 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2108141263090396693"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2108141263090396693"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/04\/orange-mascarpone-quark-torte.html","title":"Orange Mascarpone Quark Torte"}],"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\/AVvXsEjOymI1YG5yuu7P6JR_dvyNmXBydQt_Sai7kX3mjwSk0r76xNvVjSzjSveWn4ak1LAgzlG0H38yLdEEbSrOYrImRczcWKscLA9dE-mj3PzfhxU3Ho68SzeHBU3BB9ccRKW51d5xVQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"44"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-595737578832748895"},"published":{"$t":"2009-03-11T22:29:00.004+01:00"},"updated":{"$t":"2009-09-11T08:09:47.692+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Quark Cheesecake Squares topped with Tart Lemon Curd"},"content":{"type":"html","$t":"\u003Ccenter\u003E   \u003Cdiv class=\"wlWriterEditableSmartContent\" id=\"scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:05ef1ecd-6324-4832-8766-eb3c0cc0fb48\" style=\"padding-right: 0px; display: inline; padding-left: 0px; float: none; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguaWS9EQCOmb5uuQAOl9crTcxYdrFiIT6xr5GExoAC8Abco3AwT84DSQ9d50L5DaCYwThj_rkb4hUg_wcs6ZUd8TykPY7IabPHJjpd5po9Xyd_mP3q34zWS7Udsc_cg_byDp25Fg\/?imgmax=800\" title=\"Copyright MeetaK\" rel=\"thumbnail\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhYZ_p6UsEVeL-VcdF5izqkQdOzBFV3rK44rQhPeKzHwCpuoqE0jODre3QtST2Qfyi4O5Zy2lwJmkqjCj-kdqxHaqyDWTBUqCPUZd5TLse975YSZA8o5O9run73FhB_A-LEQcBSw\/?imgmax=800\" width=\"412\" height=\"580\" title=\"Copyright MeetaK\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003C\/center\u003E  \u003Cp\u003EI do not know who started this tag, but undoubtedly everyone on \u003Ca href=\"http:\/\/www.facebook.com\/profile.php?id=822074637\u0026amp;ref=name\"\u003EFacebook\u003C\/a\u003E has certainly been tagged at least once for the \u0026quot;25 Random Things About Me\u0026quot; Facebook note. It seems to have spread across the social networking sphere like wild fire. I am surprised at the way people are prolifically passing this note along with such intimate details about their lives. Apparently Facebook reported that nearly 5 million notes were created by its users in one week!\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWhile I have been enjoying the voyeurism of reading several of theses notes and I have been tagged quite a few times by my buddies on Facebook, it is my die-hard belief that no one will actually get to know the juicy and interesting stuff about me in a random note. Furthermore, I have more than 25 things that makes me the interesting person I think I am and by reading a simple random list of things about someone I cannot consider them as my \u003Ci\u003Efriend - \u003C\/i\u003Eunless I knew them better before the note!\u003C\/p\u003E\u003Cp\u003EAfter having read, in some cases, very personal stuff about my Facebook buddies I did in that instance feel close to them. In one case I actually even cried at the touching details, but walking away I still could not say I felt that they were my \u003Ci\u003Efriends\u003C\/i\u003E. Simply because I just did not know them. \u003C\/p\u003E\u003Cp\u003EAfter being tagged several times I finally decided to share a few random things about me - they are to be taken with a pinch of salt and trust me the really juicy stuff is \u003Cb\u003Enot \u003C\/b\u003Eon this list. One day when we really get to know each other and our friendship evolves you will find out those juicy things about me. \u003C\/p\u003E\u003Col\u003E\u003Cli\u003EMy mother put me in a boarding school at the age of 10 (or so). After 2 days she returned to take me home! It was a elite boarding school where getting accepted was rather difficult but after the entire process of getting set up, buying stuff etc. she could not stand to part from me and to everyone's surprise she came back and took me back home. Thanks mum!        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI am a bit of a crazy girl. At school I was nicknamed \u0026quot;MadMets\u0026quot; by my friends because I was always thinking up of mad ideas and doing mad things. I know a genius is born to be mad but my ideas were not always good and sometimes got me into trouble.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI have trouble concentrating on something for too long. My dad used to play chess with me to train my concentration. Although today I do sometimes get bored and loose concentration with things, I have found a few methods that help me get back on track.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI hate bigots! I once got a can of Fanta poured over my head by a bunch of English kids at school because I am Indian. I was 12! It was the first and the last time that someone ever was racist towards me! After that I became very aggressive when faced with such racists comments or by such bigots.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI am very very sarcastic! To the point my sarcasm can hurt people's feelings!        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI have an enormous willpower. Many people who know me well actually say that if I truly believe in something, my mental strength subconsciously makes me and all those around me react to a situation in such a way that I change the outcome. At the age of 1 1\/2 years my dad was leaving Bombay for the US. I cried so hard that he missed his plane - that plane crashed!\u0026#160; \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI believe in God - not really in religion. Although I am very proud to be a Sikh, it is only because I find that Sikhism is more liberal in its teachings, which very much fits into my belief. Religion has become an idiotic means for people to shed too much blood!        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EThe older I get the less patient I get! Why is that?        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI used to smoke. Started at 16 and stopped at 25!        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMy grandfather (mum's dad) was my idol!        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESometimes my heart is still stuck in the 80s. My all time favorite movie is The Breakfast Club and I still get excited when I hear Duran Duran.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETom is the love of my life. I hit the jackpot when I married him!        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI went to Hotel Management School and trained as a Hotel Management Trainee at the Sheraton Doha. Food \u0026amp; Beverage was my favorite but also the toughest department.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI once ate garlic snails! They were delicious but I would never eat them again because I still find the thought of eating snails extremely yucky!        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETom says I snore! I, of course, do not believe him!        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESoeren is the most precious to me and I can put my hand in the fire for him without even a second thought.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI seemed to have been a bit of an exhibitionist at a young age. I was always running away without any clothes on. At the age of 4 my grandmother was getting me ready for a bath. As she left the room to get my clothes I disappeared. After about an hour they found me butt naked playing on the roof of our neighbors house. There are a lot of stories like this one!        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhen I am bored I twirl a lock of hair around my finger.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI have a fetish for expensive shoes and handbags.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI am an organization freak. I find that I can function better and more efficiently when I have organized my day to perfection.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EEven though I plan everything to the last detail I am still quite spontaneous - however, while I am being spontaneous, I am still planning each detail in my head!        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI was 2 years old when I flew alone for the first time.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI lived in a hotel for the first 2 years of my life. (I've lived in hotels for several years in my life!)        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI am my own worst critic!        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EI took guitar lessons from the age of 8 to 10 - but I cannot play the instrument anymore. I really regret it now! \u003C\/li\u003E\n\u003C\/ol\u003E\u003Ccenter\u003E     \u003Cdiv class=\"wlWriterEditableSmartContent\" id=\"scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:cbd4ab4d-0b56-44ee-a539-2efd9d94e0d9\" style=\"padding-right: 0px; display: inline; padding-left: 0px; float: none; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgIfUZBFlyOyWIoivcMsr_UE9_oqpuj0eQi4F4AF4InoY-YAS4OVPEQIG3DAO0PaovzpJaLIWBQoRb5PnZHkounuvbM_1utDgdP-eBRrN1kv1ZLLSiJQo5-OAkBc_9fExW7rayrBA\/?imgmax=800\" title=\"\" rel=\"thumbnail\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgMtECAT9AxdVUhEGgQWx2iv9OYgs6vXATMLv4gQ_OBAhacYB8RKSc9hukJL7FnKmyUWsqq-ZxEYuSES_ZLY60YLWCVtdtC0YdeljCQC4zwU7h5xF9gtsOH1SGYntS5ij9do2C5-Q\/?imgmax=800\" width=\"412\" height=\"580\" title=\"Copyright MeetaK\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003C\/center\u003E    \u003Cp\u003E\u003Cbr \/\u003E\nI am presuming that some of you are ready with your freshly made \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003Elemon curd\u003C\/a\u003E from earlier this week and eager to see what we'll be making with it. Here it is - soft quark cheesecake squares topped with tart lemon curd. These were soft little delightful bites I made a little while back for a little tea gathering I was attending. They were a huge hit and very different to the usual cheesecake style desserts. \u003C\/p\u003E\u003Cp\u003EI chose quark rather than cream cheese because I thought it would complement the tangy aroma of the lemon curd perfectly. Both lemon curd and quark are deliciously creamy but both offer a slightly different tangy note. To finish off the perfect bite a sensational nutty crunch of the buttery digestive biscuits. As you can imagine I had the ladies and the tea party eating out of my hands!\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EMonthly Mingle Extended Deadline        \u003Cbr \/\u003E\n\u003C\/b\u003E      \u003Cbr \/\u003E\n\u003Cimg style=\"margin: 0px 25px 0px 0px\" height=\"160\" alt=\"MM Caribbean Cooking1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjD0qwlcUiRW0EK38hbMTQvtpj1wmzDT2dREXpSi-0E1GykBAAOg9jD6mSy2zkhc4v3Wtsp5TEYNmYg74_I-4_IuNFeMAdPfzMS6dIGaTsGmTt2xEmAKoAq1_BORmgDSPUqS6t-PA\/?imgmax=800\" width=\"220\" align=\"left\" border=\"0\" \/\u003E The Monthly Mingle \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/monthly-mingle-caribbean-cooking.html\"\u003ECaribbean Cooking\u003C\/a\u003E deadline has been extended to \u003Cb\u003EFriday 13th March\u003C\/b\u003E. I am hoping you will find a few exciting flavors and creations to bring along to our beach party. To inspire you here are a few great ideas: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/search.myrecipes.com\/search.html?Ntt=caribbean\"\u003EMy Recipes\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.epicurious.com\/tools\/searchresults?search=caribbean\u0026amp;x=0\u0026amp;y=0\"\u003EEpicurious\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.foodnetwork.com\/search\/delegate.do?fnSearchString=caribbean\u0026amp;fnSearchType=site\"\u003EFood Network\u003C\/a\u003E \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EYou can easily send your entries using the all new \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html#MMForm\"\u003EMonthly Mingle Form\u003C\/a\u003E, which is super easy and guarantees that your submission will not get lost in my spam folder ;-)\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Quark Cheesecake Squares with Lemon Curd\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/quarkcheesecakesquares\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E150 - 200g digestive biscuits        \u003Cbr \/\u003E\n500g fresh quark, substitute with cream cheese         \u003Cbr \/\u003E\n1 cup \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\" target=\"_blank\"\u003Elemon curd\u003C\/a\u003E recipe         \u003Cbr \/\u003E\n60g unsalted butter, melted         \u003Cbr \/\u003E\n150g granulated sugar         \u003Cbr \/\u003E\n2 eggs         \u003Cbr \/\u003E\nZest and juice from 2 organic lemons\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\u003EButter a 20x20 cm square spring form baking pan then line with baking paper. Heat the oven to 165 degrees C.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the digestive biscuits in a food processor and process until finely ground. Pour the melted butter and continue to pulse until the mixture resembles damp sand. Transfer the mixture into the prepared pan and using a flat bottomed metal bowl, firmly press into the baking pan until even. Set aside.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn the cleaned bowl of the food processor combine quark, sugar. lemon juice and zest and pulse until smooth. Scrape the sides of the bowl and pulse for a further few seconds.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the eggs and process until the mixture is very smooth and creamy, about 20-30 seconds. Scrape the sides and pulse a few more times.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the quark mixture into the pan. Bake for about 40-45 minutes until the center is dry to touch and the sides are puffed.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAs soon as the quark cheesecake comes out of the oven pour the prepared lemon curd over the quark. Smooth out the lemon curd evenly with an offset spatula.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAllow to cool to room temperature, then refrigerate overnight.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETo serve cut the quark cheesecake with a sharp serrated knife into squares. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003EFood Guide\u003C\/a\u003E Tips: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EMake your own \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Ehomemade quark\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003ESee how good \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/fresh-ginger-and-tangy-lemon-ice-cream.html#lemon\" target=\"_blank\"\u003Elemons\u003C\/a\u003E are for you \u003C\/li\u003E\n\u003Cli\u003EMake your own \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\" target=\"_blank\"\u003Elemon curd\u003C\/a\u003E \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ccenter\u003E     \u003Cdiv class=\"wlWriterEditableSmartContent\" id=\"scid:8747F07C-CDE8-481f-B0DF-C6CFD074BF67:bf8c88f5-7787-45f7-b5fe-9a21f317f4ab\" style=\"padding-right: 0px; display: inline; padding-left: 0px; float: none; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjIKNrS_uo2ZpV5p_8vn9qu-aX6ITbxekrf6bPPDtGN_IQD5QhZzWgosSqul8LaWhPYWzftMsK7TI39vGsHy4xmk3Z4KjLHbuiy8gZv6JAHX_Kqi61eyIDxjTf5rw11OuIWU1CEHw\/?imgmax=800\" title=\"\" rel=\"thumbnail\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhM5ok3sWxMfbvqCD-120gGocxyP7PtDxv28_axRlIDTIJu4bb9SI_6TFQVSKcdABfLCn_aMVP7Zk0Qap47D49A4H1Te09nNxZh2qgiMsLZ5JTlC43MScZVAGku5Tgt_9PXKVP-5A\/?imgmax=800\" width=\"412\" height=\"580\" title=\"Copyright MeetaK\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003C\/center\u003E    \u003Cp\u003EIncredibly good and unbelievably delectable. The \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\" target=\"_blank\"\u003Elemon curd\u003C\/a\u003E on its own is a true pleasure for me but enjoyed with soft, creamy \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E and crispy biscuit base it becomes pleasurable indulgence. Perfect for tea parties and picnics.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these lemon and lime treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg title=\"Lemon Meringue Pie 02\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"179\" alt=\"Lemon Meringue Pie 02\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjndF7ndAR9xNlVGHPTrmEdZjWwx_EheAddPNeiMS4EhWZKR9_YA9kxEQXzQNYIlgtolYa7PPlDD2vpg5FqbEYXg4vHeWDPO2LDgzn160blP3KGpXtwzGyzlTq4YW9Dew6Nif0D7w\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg title=\"LimeCremeBrulee 04 framed\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"180\" alt=\"LimeCremeBrulee 04 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh5prMGMQXWelJ61MJlMtbLNQcBCJLA8KzVy04TKO0Jqd-bLObXdup3lIrFPKQH5RuELFOIq4Z8R56TaS5FuLPq1xwupe0lsYOLgvihhaVzM6GfIGWS6xBrxpXqgwzivym9pfIaeg\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg title=\"LemonTuiles01 framed\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"185\" alt=\"LemonTuiles01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiduANjM_Ut8RbXFhFU431iOdv4q7ha3fh2RXzDQU1KCxuZ-wqLwrs4Fj7qfOG7usdQtlo5Clg-NpQNs7VKU1mlGS0bNBGqCvE6j6PHqAQucR2ZhTE7w6fuP0csG8B-u-NtrZ1XHg\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/tangy-lemon-meringue-pie.html\" target=\"_blank\"\u003ELemon Meringue Pie\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/citrus-craving-lime-brle.html\" target=\"_blank\"\u003ELime Brûlée\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/daring-bakers-lemon-tuiles-and-chestnut.html#lemon%20tuiles\" target=\"_blank\"\u003ELemon Tuiles\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003ECheesecake from around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/rosas-yummy-yums.blogspot.com\/2009\/02\/upside-down-honey-cheesecakes.html\" target=\"_blank\"\u003EUpside Down Honey Cheesecakes\u003C\/a\u003E – Rosa’s Yummy Yums \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/thereviewlady.blogspot.com\/2008\/12\/holiday-baking-update-cheesecake-bites.html\" target=\"_blank\"\u003ECheesecake Bites with Kaluha Chocolate Ganache Drizzle\u003C\/a\u003E – The Review Lady \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/cafejohnsonia.blogspot.com\/2008\/05\/frozen-lemon-mascarpone-cheesecake.html\" target=\"_blank\"\u003EFrozen Lemon Mascarpone Cheesecake\u003C\/a\u003E – Cafe Johnsonia \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E         \u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/03\/save-money-on-your-food-bill-start.html\"\u003ESave Money on Your Food Bill: Start a Kitchen Garden\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#Andrea\" target=\"_blank\"\u003EAndrea\u003C\/a\u003E\u0026#160;\u003C\/p\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana 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\/595737578832748895\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/03\/quark-cheesecake-squares-topped-with.html#comment-form","title":"44 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/595737578832748895"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/595737578832748895"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/03\/quark-cheesecake-squares-topped-with.html","title":"Quark Cheesecake Squares topped with Tart Lemon Curd"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhhYZ_p6UsEVeL-VcdF5izqkQdOzBFV3rK44rQhPeKzHwCpuoqE0jODre3QtST2Qfyi4O5Zy2lwJmkqjCj-kdqxHaqyDWTBUqCPUZd5TLse975YSZA8o5O9run73FhB_A-LEQcBSw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"44"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1570038348507085568"},"published":{"$t":"2008-12-29T15:12:00.003+01:00"},"updated":{"$t":"2009-09-19T16:33:48.200+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":"Daring Bakers"},{"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":"French"},{"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":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Daring Bakers: Chocolate \u0026amp; Coconut French Yule Log"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"French Yule Log (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"French Yule Log (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhkQRHwHOLPDzH2PbhZ_iIfMRZmLDIPzt79BaEOPfh0lehfoYzBtOSxUEhpa3R_LUTbpKA6Sw7nNaNEPF7eQgT8VWNSHIMyQN4P-KagOpVbtZ9UVj9hhuQtgWNZl5HOtZLQxlwO9Q\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EThis gives \u003Cem\u003Elayer cake\u003C\/em\u003E a whole new dimension. We've had a couple of those within the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers'\u003C\/a\u003E challenges this year, but none quite like this one. This was an exquisite example of taking a few of the most delectable desserts, loved by many, and putting it together, layer upon layer all in one dessert. Trust the French to pull off something like this so elegantly!\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E   \u003Cp\u003EThis delightful dessert was selected by the adventurous Hilda from \u003Ca href=\"http:\/\/saffronandblueberry.blogspot.com\/\"\u003ESaffron and Blueberry \u003C\/a\u003Eand Marion from \u003Ca href=\"http:\/\/ilenfautpeupour.canalblog.com\/\"\u003EIl en Faut Peu Pour Etre Heureux \u003C\/a\u003Efor the December Daring Bakers' Challenge - a French Yule Log by Flore from \u003Ca href=\"http:\/\/plaisirgourmand.perso.cegetel.net\/\"\u003EFlorilege Gourmand\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003EIt was exactly a year ago when Hilda and I got together via Google chat to make buttercream and genoise for our\u0026#160; \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/log-bche-de-nol.html\" target=\"_blank\"\u003EYule Log -\u0026#160; B\u0026#251;che de No\u0026#235;l\u003C\/a\u003E, which was our Daring Bakers challenge last year. So, the fact that my sweetest Hilda was one of the hostesses this year and she was challenging us to make a French Yule Log made me smile. \u003C\/p\u003E\u003Cp\u003EIn France one can buy two kinds of Yule logs, either the Genoise and Buttercream type that the Daring Bakers made last December, or what is more commonly purchased, a frozen Yule Log very reminiscent of an ice cream cake. However it is often not made of ice cream but rather a frozen mousse of some sort. In French this is called an \u003Cem\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Entremet\" target=\"_blank\"\u003Eentremets\u003C\/a\u003E,\u003C\/em\u003E which is sometimes loosely translated in English as simply a cream dessert. This also means that this recipe is not holiday-specific, it is also just a scrumptious dessert recipe.\u003C\/p\u003E\u003Cp\u003EI, however did make this as our Christmas dinner dessert. We spent Christmas with Tom's family and with the 8 of us there was enough dessert for 2 meals. \u003C\/p\u003E\u003Cp\u003EThe French Yule log had 6 components and we had to make all 6. However, Hilda and Marion gave us enough leeway by offering several different flavor varieties for each component. The components of the French Yule log were: \u003C\/p\u003E\u003Col\u003E\u003Cli\u003EDacquoise Biscuit \u003C\/li\u003E\n\u003Cli\u003EMousse \u003C\/li\u003E\n\u003Cli\u003EGanache Insert \u003C\/li\u003E\n\u003Cli\u003EPraline (Crisp) Insert \u003C\/li\u003E\n\u003Cli\u003ECreme Brulee Insert \u003C\/li\u003E\n\u003Cli\u003EIcing \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003EEven though Hilda had posted a warning about the length of the recipe, I still freaked at the 18 pages Word document! But then realized she was right. Once I had chosen my flavors and the elements the recipe reduced drastically. I read the entire document several times and finally decided to go with a chocolate-coconut Yule log. \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"French Yule Log (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"French Yule Log (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGvvjOEHDAJ3UoALKVc92N-Z2g21xZ4p7X6Ywom7c_ZSDjMRs7bNLrO5-sjiTcaChQJRqNLVPjz0cb8VY5kDXGX9jKG2eVhb3xYj2N_yzmjIr-DwJyPZNyBIwVbIlaC-nkWi_chA\/?imgmax=800\" width=\"409\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EAnother thing that seemed very important to me was to make sure to organize myself perfectly. I wanted to make this French Yule log in one day and had taken the day off from work. I shopped the day before and then sat down to work out the order in which I would tackle each element of the French Yule log. Once I had all that sorted, I went to bed feeling more relaxed. \u003C\/p\u003E\u003Cp\u003EI started early the following day and read through the instructions again. Then began with setting out all the ingredients for the first Yule log element. I counted off each element of the log, one by one, as I completed them. I got excited as I found I was breezing through them without any major problems. Finally, albeit for the icing, I was done! The icing on the cake and decorations was completed the next day. \u003C\/p\u003E\u003Cp\u003EThe order I tackled each component seemed to have been the trick:\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPraline (Crisp) Insert \u003C\/li\u003E\n\u003Cli\u003ECreme Br\u0026#251;l\u0026#233;e Insert \u003C\/li\u003E\n\u003Cli\u003EMousse \u003C\/li\u003E\n\u003Cli\u003EDacquoise Biscuit \u003C\/li\u003E\n\u003Cli\u003EGanache Insert \u003C\/li\u003E\n\u003Cli\u003EIcing \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003EThis order worked really well, I had enough time for each component and could go on to the next when one was either infusing, cooling, freezing or hardening. I always made sure to weigh and set out my mis-en-place for each component so that I would not get into a stress while preparing it. \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"French Yule Log (04) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"French Yule Log (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2YOtRsOEhZd08WOFP-lRMHV-PVsACqUFfyjH4WKQdaIy6IuNjYok8G2c5WJgW3AmPy80AFoB-FwE3dluU5R-b4pMU2rIo2ToLdax7w8El0XaYOiSYNRk3Kh61P8PzcO-sSZP4vA\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EI cannot believe this is the last challenge for 2008! It all zoomed past so fast. I missed out on just one challenge this year, my first challenge in the 1 1\/2 years of being a Daring Baker. I do look forward to 2009 and all the sweet and savory challenges it will bring. \u003C\/p\u003E\u003Chr \/\u003E\u003Ch4\u003ERemember!\u003C\/h4\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px\" height=\"109\" alt=\"MM spice cookies\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhlX8hMceb0_UZy3S_-T1UB00RsJUTFBIZZN-UZDtrtstJ5GdEMbAkmMkXvv0brdtAsTR9j1ckMVCM87DXs1IfXslPIec4j2xlTyma-PJIdztoVuRLJqNVQt03qLGQ3tSCSaK5ZJg\/?imgmax=800\" width=\"154\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E theme this month \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\"\u003E\u003Cstrong\u003EWorld of Spice Cookies\u003C\/strong\u003E\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003EDeadline \u003Cstrong\u003EJanuary 5\u003C\/strong\u003E \u003C\/li\u003E\n\u003Cli\u003EBake delicious cookies sweet or savory \u003Cstrong\u003Ehighlighted by a spice\u003C\/strong\u003E \u003C\/li\u003E\n\u003Cli\u003EOne lucky winner will win the cookbook a \u003Cstrong\u003EField Guide to Cookies\u003C\/strong\u003E \u003C\/li\u003E\n\u003Cli\u003ECome on over and join us. Details \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\"\u003Ehere\u003C\/a\u003E. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EThe recipe below is for the chocolate coconut version of the French Yule log I made. You may view the entire \u003Ca href=\"http:\/\/docs.google.com\/Doc?id=dc82g2p5_98npzc96cg\" target=\"_blank\"\u003EFrench Yule Log recipe\u003C\/a\u003E separately with all the offered varieties as provided by Hilda and Marion.      \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe Chocolate \u0026amp; Coconut French Yule Log\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/frenchyulelog\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003Cfont color=\"#ff8000\"\u003EElement #1 Dacquoise Biscuit (Almond Cake)\u003C\/font\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EPreparation time:\u003C\/b\u003E 10 mn + 15 mn for baking\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EEquipment:\u003C\/b\u003E 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10\u0026#8221;x15\u0026#8221; jelly-roll pan, parchment paper\u003Cb\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E2.8 oz (3\/4cup + 1Tbsp \/ 80g) almond meal        \u003Cbr \/\u003E\n1.75 oz (1\/2 cup \/ 50g) confectioner\u0026#8217;s sugar         \u003Cbr \/\u003E\n2Tbsp (15g) all-purpose flour         \u003Cbr \/\u003E\n3.5oz (100g \/ ~100ml) about 3 medium egg whites         \u003Cbr \/\u003E\n1.75 oz (4 Tbsp \/ 50g) granulated sugar\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EFinely mix the almond meal and the caster sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESift the flour into the mix.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBeat the eggs whites, gradually adding the granulated sugar until stiff.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the almond meal mixture into the egg whites and blend delicately with a spatula.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EGrease a piece of parchment paper and line your baking pan with it.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESpread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1\/3 inches (8mm).          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake at 350\u0026#176;F (180\u0026#176;C) for approximately 15 minutes (depends on your oven), until golden.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELet cool and cut to the desired shape. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003EFor the Coconut Dacquoise\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003ESubstitute \u0026#188; cup of almond meal and add 2\/3 cup shredded coconut in Step #1 of the Almond Dacquoise.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003Cfont color=\"#ff8000\"\u003EElement #2 Dark Chocolate Mousse\u003C\/font\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EPreparation time: \u003C\/b\u003E20mn\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EEquipment:\u003C\/b\u003E stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula\u003Cb\u003E \u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E You will see that a \u003Cem\u003EPate a Bombe\u003C\/em\u003E is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the cr\u0026#232;me br\u0026#251;l\u0026#233;e insert. \u003C\/p\u003E\u003Cp\u003EIn the Vanilla Mousse variation, pastry cream is made to the same effect.\u003C\/p\u003E\u003Cp\u003EIn the Mango Mousse variation, Italian meringue is made to the same effect. Italian meringue is a simple syrup added to egg whites as they are beaten until stiff. It has the same consistency as Swiss meringue (thick and glossy) which we have used before in challenge recipes as a base for buttercream.\u003C\/p\u003E\u003Cp\u003EThe Whipped Cream option contains no gelatin, so beware of how fast it may melt.\u003C\/p\u003E\u003Cp\u003EGelatin is the gelifying agent in all of the following recipes, but if you would like to use agar-agar, here are the equivalencies: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar. \u003C\/li\u003E\n\u003Cli\u003E1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E2.5 sheets gelatin or 5g \/ 1+1\/4 tsp powdered gelatin        \u003Cbr \/\u003E\n1.5 oz (3 Tbsp \/ 40g) granulated sugar         \u003Cbr \/\u003E\n1 \u0026#189; tsp (10g) glucose or thick corn syrup         \u003Cbr \/\u003E\n0.5 oz (15g) water         \u003Cbr \/\u003E\n50g egg yolks (about 3 medium)         \u003Cbr \/\u003E\n6.2 oz (175g) dark chocolate, coarsely chopped         \u003Cbr \/\u003E\n1.5 cups (350g) heavy cream (35% fat content)\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ESoften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E\u003Ci\u003EMake a Pate a Bombe:\u003C\/i\u003E Beat the egg yolks until very light in color (approximately 5 minutes until almost white).           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003E\u003Cu\u003E2a.\u003C\/u\u003E\u003C\/strong\u003E Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244\u0026#176;F (118\u0026#176;C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003E\u003Cu\u003E2b.\u003C\/u\u003E\u003C\/strong\u003E Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it\u0026#8217;s easier to do this with an electric mixer.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003E\u003Cu\u003E2c.\u003C\/u\u003E\u003C\/strong\u003E Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a double boiler (or one small saucepan in a larger one), heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E         \u003Cp\u003EWhip the rest of the cream until stiff.\u0026#160; \u003Cbr \/\u003E\n\u003C\/p\u003E\u003C\/li\u003E\n\u003Cli\u003E         \u003Cp\u003EPour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in \u0026#189; cup (100g) of whipped cream to temper. Add the Pate a Bombe.            \u003Cbr \/\u003E\n\u003C\/p\u003E\u003C\/li\u003E\n\u003Cli\u003E         \u003Cp\u003EAdd in the rest of the WHIPPED cream (220g) mixing gently with a spatula.\u003C\/p\u003E\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003Cfont color=\"#ff8000\"\u003EElement #3 Dark Chocolate Ganache Insert\u003C\/font\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EPreparation time:\u003C\/b\u003E 10mn\u003Cb\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EEquipment:\u003C\/b\u003E pan, whisk. \u003C\/p\u003E\u003Cp\u003EIf you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E1.75 oz (4 Tbsp \/ 50g) granulated sugar        \u003Cbr \/\u003E\n4.5oz (2\/3 cup \u0026#8211; 1 Tbsp\/ 135g) heavy cream (35% fat content)         \u003Cbr \/\u003E\n5 oz (135g) dark chocolate, finely chopped         \u003Cbr \/\u003E\n3Tbsp + 1\/2tsp (45g) unsalted butter softened\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EMake a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month\u0026#8217;s challenge).          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhile the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003Cfont color=\"#ff8000\"\u003EElement #4 Praline Feuillete (Crisp) Insert\u003C\/font\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EPreparation time: \u003C\/b\u003E10 mn (+ optional 15mn if you make lace crepes)\u003Cb\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EEquipment:\u003C\/b\u003E Small saucepan, baking sheet (if you make lace crepes).\u003C\/p\u003E\u003Cp\u003EDouble boiler (or one small saucepan in another), wax paper, rolling pin (or use an empty bottle of olive oil).\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. Presumably they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. \u003C\/p\u003E\u003Cp\u003EI used plain wafer rolls or cigarettes russes often used to decorate ice-creams. \u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cstrong\u003EGavottes (lace crepes - recipe by Ferich Mounia):            \u003Cbr \/\u003E\n\u003C\/strong\u003EMakes 2.1oz \/ 60g\u003Cstrong\u003E \u003C\/strong\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E1\/3 cup (80ml) whole milk        \u003Cbr \/\u003E\n2\/3 Tbsp (8g) unsalted butter         \u003Cbr \/\u003E\n1\/3 cup \u0026#8211; 2tsp (35g) all-purpose flour         \u003Cbr \/\u003E\n1 Tbsp \/ 0.5 oz (15g) beaten egg         \u003Cbr \/\u003E\n1 tsp (3.5g) granulated sugar         \u003Cbr \/\u003E\n\u0026#189; tsp vegetable oil\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EHeat the milk and butter together until butter is completely melted. Remove from the heat. \u003C\/li\u003E\n\u003Cli\u003ESift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps. \u003C\/li\u003E\n\u003Cli\u003EGrease a baking sheet and spread batter thinly over it. \u003C\/li\u003E\n\u003Cli\u003EBake at 430\u0026#176;F (220\u0026#176;C) for a few minutes until the crepe is golden and crispy. Let cool. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003ECoconut Crisp Insert\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E3.5 oz (100g) white chocolate        \u003Cbr \/\u003E\n1 oz (1\/3 cup\/25g) shredded coconut         \u003Cbr \/\u003E\n1 2\/3 Tbsp (25g) unsalted butter         \u003Cbr \/\u003E\n2.1 oz (60g) Wafer rolls or cigarettes russes cookies, placed in a Ziploc bag and then coarsely crushed using a rolling pin.\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ESpread the coconut on a baking tray and bake for 5-10 minutes at 375\u0026#176;F (190\u0026#176;C) to toast (a different temperature might work better for you with your own oven).\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMelt the white chocolate and butter in a double boiler. Stir until smooth and add the toasted coconut.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003Cfont color=\"#ff8000\"\u003EElement #5 Vanilla Cr\u0026#232;me Br\u0026#251;l\u0026#233;e Insert\u003C\/font\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EPreparation time:\u003C\/b\u003E 15mn + 1h infusing + 1h baking\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EEquipment:\u003C\/b\u003E Small saucepan, mixing bowl, baking mold, wax paper\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E The vanilla cr\u0026#232;me br\u0026#251;l\u0026#233;e can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E1\/2 cup (115g) heavy cream (35% fat content)        \u003Cbr \/\u003E\n\u0026#189; cup (115g) whole milk         \u003Cbr \/\u003E\n4 medium-sized (72g) egg yolks         \u003Cbr \/\u003E\n0.75 oz (2 Tbsp \/ 25g) granulated sugar         \u003Cbr \/\u003E\n1 vanilla bean\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EHeat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhisk together the sugar and egg yolks (but do not beat until white).          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the vanilla-infused milk over the sugar\/yolk mixture. Mix well.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWipe with a very wet cloth and then cover your baking mold\u003Ci\u003E \u003C\/i\u003E(whatever shape is going to fit on the inside of your Yule log\/cake) with parchment paper. Pour the cream into the mold and bake at 210\u0026#176;F (100\u0026#176;C) for about 1 hour or until firm on the edges and slightly wobbly in the center.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELet cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003ENote: \u003C\/b\u003EYou can bake the cr\u0026#232;me br\u0026#251;l\u0026#233;e without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things). However, a water bath is recommended for the following reasons: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003Eyou will get a much nicer mouth feel when it is done \u003C\/li\u003E\n\u003Cli\u003Eyou will be able to control its baking point and desired consistency much better \u003C\/li\u003E\n\u003Cli\u003Eit bakes for such a long time that I fear it will get overdone without a water bath \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003ESince it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.\u003C\/p\u003E\u003Cp\u003EI used a loaf pan and placed it in an ovenproof dish filling the dish with water just below halfway up the loaf pan. \u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003Cfont color=\"#ff8000\"\u003EElement #6 Dark Chocolate Icing\u003C\/font\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EPreparation time:\u003C\/b\u003E 25 minutes (10mn if you don\u0026#8217;t count softening the gelatin)\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EEquipment:\u003C\/b\u003E Small bowl, small saucepan\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E Because the icing gelifies quickly, you should make it at the last minute.\u003C\/p\u003E\u003Cp\u003EFor other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E4g \/ \u0026#189; Tbsp powdered gelatin or 2 sheets gelatin        \u003Cbr \/\u003E\n\u0026#188; cup (60g) heavy cream (35 % fat content)         \u003Cbr \/\u003E\n2.1 oz (5 Tbsp \/ 60g) granulated sugar         \u003Cbr \/\u003E\n\u0026#188; cup (50g) water         \u003Cbr \/\u003E\n1\/3 cup (30g) unsweetened cocoa powder\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ESoften the gelatin in cold water for 15 minutes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBoil the rest of the ingredients and cook an additional 3 minutes after boiling.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd to the chocolate mixture. Mix well.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELet cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Ch4\u003E\u003Cfont color=\"#ff8000\"\u003EHow To Assemble your French Yule Log\u003C\/font\u003E\u003C\/h4\u003E\u003Cp\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003EDepending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different. \u003C\/p\u003E\u003Cp\u003E\u003Cem\u003ETHIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.\u003C\/em\u003E \u003C\/p\u003E\u003Cp\u003EYou will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.\u003C\/p\u003E\u003Cp\u003EYou have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A\u0026#160; you can have Dacquoise simply on the bottom of your log as in version B. \u003C\/p\u003E\u003Cp\u003EI prepared the French Yule Log using version A, the instructions to which you will find below. For the instructions and recipe in its entire form you can view the document \u003Ca href=\"http:\/\/docs.google.com\/Doc?id=dc82g2p5_98npzc96cg\" target=\"_blank\"\u003Ehere\u003C\/a\u003E. \u003C\/p\u003E\u003Col\u003E\u003Cli\u003ELine your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it\u0026#8217;s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you\u0026#8217;re using.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003EVersion A            \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli\u003EPipe one third of the Mousse component on the Dacquoise.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETake the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPipe second third of the Mousse component around and on top of the Creme Brulee Insert.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECut the Praline\/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPipe the last third of the Mousse component on top of the Praline Insert.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFreeze for a few hours to set. Take out of the freezer.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn\u0026#8217;t seep out when you set the Dacquoise on top.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EClose with the last strip of Dacquoise.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFreeze until the next day. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003EThe order of the French Yule Log will be as follows: \u003C\/p\u003E\u003Col\u003E\u003Cli\u003EDacquoise \u003C\/li\u003E\n\u003Cli\u003EMousse \u003C\/li\u003E\n\u003Cli\u003ECreme Brulee Insert \u003C\/li\u003E\n\u003Cli\u003EMousse \u003C\/li\u003E\n\u003Cli\u003EPraline\/Crisp Insert \u003C\/li\u003E\n\u003Cli\u003EMousse \u003C\/li\u003E\n\u003Cli\u003EGanache Insert \u003C\/li\u003E\n\u003Cli\u003EDacquoise \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cstrong\u003E\u003Cfont color=\"#ff8000\"\u003ETHE NEXT DAY\u003C\/font\u003E\u003C\/strong\u003E       \u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EUnmold the cake\/log\/whatever and set on a wire rack over a shallow pan.\u003C\/p\u003E\u003Cp\u003ECover the cake with the icing.\u003C\/p\u003E\u003Cp\u003ELet set. Return to the freezer. \u003C\/p\u003E\u003Cp\u003EYou may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc..\u003C\/p\u003E\u003Cp\u003EI used chocolate shards, grated coconut and left over praline feuillete, which I crushed coarsely. \u003C\/p\u003E\u003Cp\u003ETransfer to the refrigerator no longer than \u0026#189; hour before serving. The mousse is quite robust and will hold up quite well.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160; \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\u003Ccenter\u003E\u003Cimg title=\"French Yule Log (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"French Yule Log (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJNn3HB_GfC-v9kTdoNGZSWfkZhfDnbJrhZ44ZKKz5BYogX_aj1FnOhrYPIAJbewGhZ-XEe9fnXUKxp2gDMSWAdrMUePFzW-IK11-7e3EBnXZPCqwnokCczG0dnCR4oN02FgyjrA\/?imgmax=800\" width=\"405\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThis was my kind of dessert and my kind of challenge. I love mousse au chocolat and I adore cr\u0026#232;me br\u0026#251;l\u0026#233;e. Adding this to a delicate layer of cake and crunchy praline is truly incredible. It certainly did get the well deserved AHA! effect when I presented this after our meal. Only Soeren knew what we were having for dessert as I managed to keep it a secret from Tom and the rest of the family. After a long guessing game I unveiled the French Yule log. It is a filling dessert so thinner pieces are advisable after a big meal. Anything else and it is an an ordeal to finish the portion off no matter how much one loves mousse and cr\u0026#232;me br\u0026#251;l\u0026#233;e. I cut relatively thin slices and was relived to see everyone enjoy this in heavenly silence. \u003C\/p\u003E\u003Cp\u003EBeing partly frozen it had something of a frozen parfait. I let it sit in the fridge to defrost for a little over 45 minutes and the consistency was just right. The mousse was chilled, yet still creamy and the cr\u0026#232;me br\u0026#251;l\u0026#233;e was a delight. This was like eating a frozen cr\u0026#232;me br\u0026#251;l\u0026#233;e ice-cream! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWould I make this again?        \u003Cbr \/\u003E\n\u003C\/strong\u003EYes! The fact that similar desserts can be enjoyed anytime of the year I am very much looking forward to spring and summer to create fruity versions of this \u003Cem\u003EB\u0026#251;che\u003C\/em\u003E. I am thinking of raspberries, blueberries, apricots and mangoes! The possibilities are ample. I can hardly wait to finish writing up this post to go and check out what my Daring Bakers buddies have been up to!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWhat did I learn from this challenge?        \u003Cbr \/\u003E\n\u003C\/strong\u003EOrganization is the name of the game! If you have a plan and can organize yourself, the making of is rather simple. The instructions on the recipe were very clear and there was nothing that left me in confusion. For those who want to re-create this recipe of the French Yule log, my word of advise is to read through the recipe well, plan out the order of the elements you want to tackle, organize yourself prior to each element by preparing the mis-en-place prior to making the \u003Cem\u003EB\u0026#251;che \u003C\/em\u003Eand finally take it step by step - or rather element by element. \u003C\/p\u003E\u003Cp\u003EI thank dearest Hilda and Marion for making this one of the most exquisite challenges this year. What a way to end the year. Special thanks to Hilda for motivating me through this - Love you babes! I really advice you to take a few hours off and see what all my \u003Ca href=\"http:\/\/daringbakersblogroll.blogspot.com\/\" target=\"_blank\"\u003Efellow Daring Bakers\u003C\/a\u003E have conjured up - you won't regret it. That's exactly what I am off to do right now. \u003C\/p\u003E\u003Cp\u003E\u0026#192; Bient\u0026#244;t!\u003C\/p\u003E\u003Ch4\u003EThe Daring Bakers Challenges 2008 - A Recap\u003C\/h4\u003E\u003Cp\u003EJanuary 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/tangy-lemon-meringue-pie.html\"\u003ELemon Meringue Pie\u003C\/a\u003E      \u003Cbr \/\u003E\nFebruary 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/conquering-french-bread.html\"\u003EFrench Baguette\u003C\/a\u003E      \u003Cbr \/\u003E\nMarch 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/perfect-party-cake.html\"\u003EThe Perfect Party Cake\u003C\/a\u003E      \u003Cbr \/\u003E\nApril 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/04\/fun-food-cheesecake-pops.html\"\u003ECheesecake Pops\u003C\/a\u003E      \u003Cbr \/\u003E\nMay 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/opera-cake.html\"\u003EOpera Cake\u003C\/a\u003E      \u003Cbr \/\u003E\nJune 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/danish-braid-chocolate-raspberries.html\"\u003EDanish Braid - Chocolate \u0026amp; Raspberries\u003C\/a\u003E      \u003Cbr \/\u003E\n\u003Cem\u003EJuly 2008: Sat out!       \u003Cbr \/\u003E\n\u003C\/em\u003EAugust 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/c-bon-chocolate-eclairs.html\"\u003EChocolate \u0026#201;clairs\u003C\/a\u003E - Hostess      \u003Cbr \/\u003E\nSeptember 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/daring-bakers-lavash-crackers-and-ajvar.html\"\u003ELavash Crackers \u0026amp; Ajvar\u003C\/a\u003E      \u003Cbr \/\u003E\nOctober 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/daring-bakers-pizza-with-caramelized.html\"\u003EA Medley of Pizza\u003C\/a\u003E      \u003Cbr \/\u003E\nNovember 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/daring-bakers-caramel-cake-with.html\"\u003ECaramel Cake with Caramel Butter Frosting\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/12\/kitchen-pillar-of-family-unit.html\" target=\"_blank\"\u003EThe Kitchen - A Pillar of the Family Unit\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#peter\" target=\"_blank\"\u003EPeter M\u003C\/a\u003E          \u003Cbr \/\u003E\n\u0026#160;\u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana 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\/1570038348507085568\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/daring-bakers-chocolate-coconut-french.html#comment-form","title":"60 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1570038348507085568"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1570038348507085568"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/daring-bakers-chocolate-coconut-french.html","title":"Daring Bakers: Chocolate \u0026amp; Coconut French Yule Log"}],"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\/AVvXsEhkQRHwHOLPDzH2PbhZ_iIfMRZmLDIPzt79BaEOPfh0lehfoYzBtOSxUEhpa3R_LUTbpKA6Sw7nNaNEPF7eQgT8VWNSHIMyQN4P-KagOpVbtZ9UVj9hhuQtgWNZl5HOtZLQxlwO9Q\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"60"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1059360562632909419"},"published":{"$t":"2008-03-20T10:25:00.001+01:00"},"updated":{"$t":"2008-03-20T10:25:37.893+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Sweet Gifts: Matcha White Chocolate Pralines with Pistachios"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Matcha Pralines (06) by MeetaK\" height=\"673\" alt=\"Matcha Pralines (06) by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R-ItcVTi2sI\/AAAAAAAACEk\/9mHYBllPjbA\/MatchaPralines06framed2\" width=\"450\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EFinally! It's Thursday. My bags are packed, my tickets and passport are tucked safely in my \u003Ca href=\"http:\/\/totesandbags.com\/index.php?main_page=product_info\u0026amp;cPath=1_17\u0026amp;products_id=40\" target=\"_blank\"\u003ETote bag\u003C\/a\u003E and Soeren and I are ready to head out to the airport in Frankfurt. We'll be taking off to Dubai later this evening. Tom is already there and so is my brother - it's going to be a rocking Easter. I can hardly wait to be with the whole family. Tom has already been getting spoilt by my parents and I am green with envy\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EGreen was the color of the week for me in the kitchen this week too. I was busy making extravagant pralines and truffles. Outside it was hailing and snowing and inside I was enjoying the colors of Spring. The green was most definitely a soothing color for the eyes. \u003C\/p\u003E    \u003Cp\u003EWhy was I making truffles and pralines when I am leaving for two weeks? \u003C\/p\u003E    \u003Cp\u003EWell, so that my dear friends do not forget me when I am gone LOL! See as I will not be around for Easter to spoil them with my Easter brunch, I thought I would make them little treats to nibble on. This way they'll have me in their thoughts and I just love to know that people are thinking of me - in a sweet way. ;-)\u003C\/p\u003E    \u003Cp\u003EI often do this. There is nothing nicer than saying a \u0026quot;Thank you!\u0026quot; or showing my appreciation to a special friend with homemade sweet gifts. So, instead of going out and buying expensive and impersonal chocolates, making delicate pralines spiced with love and care at home gives me a certain pleasure that I cannot compare with anything else. \u003C\/p\u003E    \u003Cp\u003EI have a handful of friends I like to spoil in this way. I love them for all what they give to me. They are there to make me laugh, support me in my need, party with me, cry with me, shop till they drop with me and bitch with me. Just everything what friends do for and with each other. In return I try to be the best friend I can to them and show them my affection with little nibbles. That's another thing I love them for - they are always game for my experiments. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Matcha Pralines (02) by MeetaK\" height=\"656\" alt=\"Matcha Pralines (02) by MeetaK\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R-Itd1Ti2tI\/AAAAAAAACEs\/Vp0FtZG3uCA\/MatchaPralines02framed2\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThese pralines bring together the delicate flavors of \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Matcha\" target=\"_blank\"\u003Ematcha powder\u003C\/a\u003E, the rich texture of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/white-chocolate-and-raspberry-brownies.html#whitechocolate\" target=\"_blank\"\u003Ewhite chocolate\u003C\/a\u003E and the crunch from \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003Epistachios\u003C\/a\u003E. The ganache for most pralines and truffles is made with cream, in this however, I simply used milk. The ganache is then cooled and beaten till light and fluffy. The result: a mouse-like texture, airy and light. Simply perfect. \u003C\/p\u003E    \u003Cp\u003EFor those who have not experimented with matcha powder, I do have to tell you it is a flavor that needs to develop. I am still in the development phase. Trying and experimenting, sometimes the flavors work and other times I do not take a fancy to the recipe. Matcha has a very unique flavor - it's earthy, slightly bitter and sometimes it takes a few tries before one takes a liking to it. \u003C\/p\u003E    \u003Cp\u003EI am sure you will love these though. Enjoy!\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Ch4\u003E\u003Cstrong\u003EReminder!\u003C\/strong\u003E\u003C\/h4\u003E    \u003Cp\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"162\" alt=\"MM SpringFruitSensations 3 March 2008 250px\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R97ei7DfhGI\/AAAAAAAACAA\/7bnE6pzHFUY\/MM%20SpringFruitSensations%203%20March%202008%20250px%5B7%5D\" width=\"220\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003EThe Monthly Mingle gets fruity this month! My guest host \u003Ca href=\"http:\/\/eattherightstuff.squarespace.com\/blog\/\" target=\"_blank\"\u003EAbby\u003C\/a\u003E has chosen a spectacular theme for this month - \u003Ca href=\"http:\/\/eattherightstuff.squarespace.com\/blog\/2008\/3\/16\/monthly-mingle-spring-fruit-sensations.html\" target=\"_blank\"\u003ESpring Fruit Sensations\u003C\/a\u003E. So get out your colorful fruit creations and send them over to Abby. \u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EDeadline: April 7th, 2008\u003C\/strong\u003E\u0026#160;\u0026#160; \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E       \u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/matchawhitechocolatepralines\"\u003Ehere.\u003C\/a\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Matcha Pralines (03) by MeetaK\" height=\"678\" alt=\"Matcha Pralines (03) by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R-ItfVTi2uI\/AAAAAAAACE0\/jDV__f9LADI\/MatchaPralines03framed3\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E300g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/white-chocolate-and-raspberry-brownies.html#whitechocolate\" target=\"_blank\"\u003Ewhite chocolate\u003C\/a\u003E, coarsely chopped       \u003Cbr \/\u003E75 ml milk       \u003Cbr \/\u003E2 teaspoons Matcha powder       \u003Cbr \/\u003E100g pistachios, finely chopped\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cimg height=\"679\" alt=\"Matcha Pralines (04) by MeetaK\" src=\"http:\/\/lh3.google.com\/blogmeeta\/R-ItglTi2vI\/AAAAAAAACE8\/XKiYxmqVBVs\/MatchaPralines04framed3\" width=\"450\" border=\"0\" \/\u003E \u003C\/p\u003E    \u003Cp\u003ELine a baking tray that will fit into your refrigerator with parchment paper. \u003C\/p\u003E    \u003Cp\u003EHeat the milk in a saucepan until steaming. Add the matcha powder and stir to dissolve. Make sure the milk mixture does not boil. Add the chocolate in portions, stirring until each portion has melted. \u003C\/p\u003E    \u003Cp\u003EPour the chocolate-matcha mixture into a bowl and refrigerate for about 1 hour. \u003C\/p\u003E    \u003Cp\u003EOnce cooled, take out and using the whisk attachment of your hand-mixer, beat the chocolate-matcha mixture until light and creamy. Fill the cream in a piping bag and pipe out chocolate balls the size of cherries on the baking tray. \u003C\/p\u003E    \u003Cp\u003EPlace the tray back into the refrigerator for another 30 minutes. In the meantime put the pistachios into a large bowl and set aside. \u003C\/p\u003E    \u003Cp\u003ETake the pralines out of the refrigerator. Using the palms of your hands quickly roll each chocolate portion into smooth balls. Place the pralines into the bowl with the pistachios and gently toss them, coating the pralines with the nuts. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003ETip:\u003C\/strong\u003E When you are rolling the matcha-chocolate balls with your hands, I recommend placing a bowl of ice cold water next to you. In between dip your hands in the water to cool them. This way the chocolate will not melt with the warmth of your hands. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Matcha Pralines (05) by MeetaK\" height=\"678\" alt=\"Matcha Pralines (05) by MeetaK\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R-ItiFTi2wI\/AAAAAAAACFE\/T487oAxIW6w\/MatchaPralines05framed3\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThese were incredibly fluffy and light. I was not expecting Soeren to like them - but the boy surprises me every time! He could not get enough of them. I had to take a few out for him and hide the rest LOL! The aroma of the matcha is very delicate in this. Just a hint but still very much there. I loved the crunchy pistachios - it added a lovely texture rounding the praline up nicely. I hope my friends enjoy these when they open the little chiffon bags and find these pralines inside. \u003C\/p\u003E    \u003Cp\u003EI am also taking a few bags with me to Dubai - after all my parents, brother and Tom deserve to find these jewels on Easter too. \u003C\/p\u003E    \u003Cp\u003EAs I am taking my notebook with me, you'll be hearing from me every now and then. I have a few great posts lined up - they'll be strawberries, raspberries, pulses, pot pies and shiny metal all coming your way so stay tuned. In the meantime have a very Happy Easter and have fun hunting for your sweet gifts!\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might enjoy these treats too:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"392\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"124\"\u003E\u003Cimg height=\"66\" alt=\"NougatOrangeTreats2\" src=\"http:\/\/lh3.google.com\/blogmeeta\/R-ItilTi2xI\/AAAAAAAACFM\/QgLZaHhtQlQ\/NougatOrangeTreats23\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"260\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/christmas-goodies-pralines-and-cakes.html#nougatorangetreats\" target=\"_blank\"\u003ENougat Orange Treats\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"127\"\u003E\u003Cimg height=\"89\" alt=\"HavannaPraline3\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R-ItjFTi2yI\/AAAAAAAACFU\/kdyg7_dxUvU\/HavannaPraline33\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"257\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/christmas-goodies-pralines-and-cakes.html#havanapralines\" target=\"_blank\"\u003EHavanna Pralines\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"130\"\u003E\u003Cimg height=\"63\" alt=\"Truffles 2\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R-Itj1Ti2zI\/AAAAAAAACFc\/Gv7LYpU2zy8\/Truffles23\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"255\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/cooking-school-rich-creamy-truffles_24.html\" target=\"_blank\"\u003ERich Creamy Truffles\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMore Matcha creations from other blogs\u003C\/strong\u003E: \u003C\/p\u003E    \u003Cp\u003EFresh From The Oven: \u003Ca href=\"http:\/\/novice-baker.blogspot.com\/2008\/03\/chocolate-matcha-loaf-cake.html\" target=\"_blank\"\u003EChocolate Matcha Loaf Cake\u003C\/a\u003E       \u003Cbr \/\u003EDay Dream Delicious: \u003Ca href=\"http:\/\/daydreamdelicious.blogspot.com\/2006\/09\/matcha-cupcakes.html\" target=\"_blank\"\u003EMatcha Cupcakes\u003C\/a\u003E       \u003Cbr \/\u003ENami-Nami: \u003Ca href=\"http:\/\/nami-nami.blogspot.com\/2007\/11\/loveschools-lovely-matcha-cookies.html\" target=\"_blank\"\u003EMatcha Cookies\u003C\/a\u003E       \u003Cbr \/\u003ELa Tartine Gourmande: \u003Ca href=\"http:\/\/www.latartinegourmande.com\/2007\/01\/18\/white-chocolate-and-matcha-tea-marbled-cake-marbre-au-chocolat-blanc-et-the-vert\/\" target=\"_blank\"\u003EWhite Chocolate and Matcha Tea Marbled Cake\u003C\/a\u003E       \u003Cbr \/\u003EJaden's Steamy Kitchen: \u003Ca href=\"http:\/\/steamykitchen.com\/blog\/2007\/07\/11\/matcha-white-chocolate-ice-cream\/\" target=\"_blank\"\u003EMatcha White Chocolate Ice-cream\u003C\/a\u003E       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cp\u003EI am thrilled to send these sweet gifts to Danielle of \u003Ca href=\"http:\/\/www.habeasbrulee.com\" target=\"_blank\"\u003EHabeas Brulee\u003C\/a\u003E, who is the hostess of \u003Ca href=\"http:\/\/www.domesticgoddess.ca\/pages.php?page=10002\" target=\"_blank\"\u003ESugar High Friday\u003C\/a\u003E this month. Her theme is wonderful one - a dedication to friends, families and everyone who receives \u003Ca href=\"http:\/\/www.habeasbrulee.com\/2008\/03\/04\/sugar-high-friday-41-sweet-gifts\/\" target=\"_blank\"\u003Esweet gifts\u003C\/a\u003E. Thanks for a wonderful theme Danielle!\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E   \u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:3fba14eb-6764-4218-a667-0614d48bf269\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/matcha\" rel=\"tag\"\u003Ematcha\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/truffles\" rel=\"tag\"\u003Etruffles\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/pralines\" rel=\"tag\"\u003Epralines\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/sweets\" rel=\"tag\"\u003Esweets\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/chocolate\" rel=\"tag\"\u003Echocolate\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/pistachios\" rel=\"tag\"\u003Epistachios\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/SHF\" rel=\"tag\"\u003ESHF\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/treats\" rel=\"tag\"\u003Etreats\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Nikon%20D70s\" rel=\"tag\"\u003ENikon D70s\u003C\/a\u003E\u003C\/div\u003E   \u003C\/small\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1059360562632909419\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/03\/sweet-gifts-matcha-white-chocolate.html#comment-form","title":"28 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1059360562632909419"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1059360562632909419"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/03\/sweet-gifts-matcha-white-chocolate.html","title":"Sweet Gifts: Matcha White Chocolate Pralines with Pistachios"}],"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-5571255205660138635"},"published":{"$t":"2008-03-17T22:12:00.003+01:00"},"updated":{"$t":"2008-03-17T22:41:14.400+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking Know-Hows"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"}],"title":{"type":"text","$t":"Cooking School: Hot Cross Buns"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Hot Cross Buns (01) by MeetaK\" height=\"675\" alt=\"Hot Cross Buns (01) by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R97eiLDfhFI\/AAAAAAAAB_4\/Qzkd39Ufn3c\/Hot%20Cross%20Buns%2001%20framed%5B5%5D\" width=\"450\" \/\u003E \u003C\/center\u003E  \u003Cp\u003ETake a second look at the title of this post. That's right: \u003Cem\u003ECooking School: Hot Cross Buns\u003C\/em\u003E. The last time I looked, Hot Cross Buns fell under the category of Breads. Now take a look if you are on the right blog!\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EYup! You are on What's For Lunch, Honey? and yes you are seeing this correctly. I am indeed presenting you with self baked bread outside of a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Baker's\u003C\/a\u003E challenge, that is. If you have no idea what I am talking about then I presume you are new around these parts and would like to direct you to \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/conquering-french-bread.html\" target=\"_blank\"\u003Ethis post\u003C\/a\u003E. That was my last challenge and as you can see I fear bread baking. \u003C\/p\u003E    \u003Cp\u003EAfter reading the many comments and emails I got from that post I was rather amazed. Amazed, because you all seem to think that I was fearless. Well I guess Mighty Meeta's \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Kryptonite\" target=\"_blank\"\u003EKryptonite\u003C\/a\u003E is bread baking. \u003C\/p\u003E    \u003Cp\u003ELike any fearless super hero I decided to grab the proverbial bull by its proverbial horns and take this fear factor head on. I have been collecting a few bread recipes in the past few days and hope to present you with a few more bread varieties on this blog - outside of the DB challenges!\u003C\/p\u003E    \u003Cp\u003EDo you see the Categories section on the sidebar? Well you all know how it works - click on the label and you get a list of all the recipes\/articles filed under that particular category. The ones that have a larger font simply means that there are more recipes\/articles under that category. Now look at the size of my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Breads\" target=\"_blank\"\u003Ebreads\u003C\/a\u003E category. It's minute! My aim this year is to make that label grow in font size!\u003C\/p\u003E    \u003Cp\u003EAs Easter is just around the corner I decided to start with Hot Cross Buns. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EWhat are Hot Cross Buns?\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EHot Cross buns have been a symbol of Good Friday for decades. They are specifically sold in bakeries and supermarkets throughout the Easter season. Each bun has cross piped, either with icing, pastry or glaze, on top to signify the crucifixion.\u003C\/p\u003E    \u003Cp\u003EIn England, they were once sold by street vendors who advertised their buns with cries of \u0026quot;Hot Cross Buns! \u0026quot;Hot Cross Buns!\u0026quot;\u003C\/p\u003E    \u003Cp\u003EThese street cries became the famous nursery rhyme. Do you remember?\u003C\/p\u003E   \u003Cdl\u003E\u003Cdd\u003E\u003Ci\u003EHot cross buns,\u003C\/i\u003E\u003C\/dd\u003E\u003Cdd\u003E\u003Ci\u003EHot cross buns,\u003C\/i\u003E\u003C\/dd\u003E\u003Cdd\u003E\u003Ci\u003Eone ha' penny,\u003C\/i\u003E\u003C\/dd\u003E\u003Cdd\u003E\u003Ci\u003Etwo ha' penny,\u003C\/i\u003E\u003C\/dd\u003E\u003Cdd\u003E\u003Ci\u003Ehot cross buns.\u003C\/i\u003E\u003C\/dd\u003E\u003C\/dl\u003E\u003Cdl\u003E\u003Cdd\u003E\u003Ci\u003EIf you have no daughters,\u003C\/i\u003E\u003C\/dd\u003E\u003Cdd\u003E\u003Ci\u003Egive them to your sons,\u003C\/i\u003E\u003C\/dd\u003E\u003Cdd\u003E\u003Ci\u003Eone ha' penny,\u003C\/i\u003E\u003C\/dd\u003E\u003Cdd\u003E\u003Ci\u003Etwo ha' penny,\u003C\/i\u003E\u003C\/dd\u003E\u003Cdd\u003E\u003Ci\u003EHot Cross Buns\u003C\/i\u003E\u003C\/dd\u003E\u003C\/dl\u003E    \u003Cp\u003EAs I went to a British School, I certainly remember singing the rhyme. I would not say the Hot Cross Buns I have had in my life were of the gourmet kind but they were certainly delicious. I loved the smell of the spices and the sweet aroma of the raisins when the buns were cut open and toasted on the toaster. \u003C\/p\u003E    \u003Cp\u003EIn Christian history, the buns were traditionally eaten on Good Friday, with the cross depicting the crucifixion of Jesus Christ. Although they have been a Lenten and Good Friday tradition for centuries, Hot Cross Buns were not always associated with Christianity. The origins of the crumb lie in pagan traditions of ancient cultures, with the cross representing the four quarters of the moon. During early missionary efforts, the Christian church adopted the buns and re-interpreted the cross. In 1361, a monk named Father Thomas Rockcliffe began a tradition of giving Hot Cross Buns to the poor of St Albans on Good Friday.\u003C\/p\u003E    \u003Cp\u003EIn years that followed, many customs, traditions, superstitions, and claims of healing and protection from evil and were associated with the buns. In the 16th century, Roman Catholicism was banned in England, but the popularity of Hot Cross buns continued. Queen Elizabeth I passed a law banning the consumption of Hot Cross Buns except during festivals such as Easter, Christmas and funerals.\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cfont size=\"2\"\u003ESource:          \u003Cbr \/\u003E\u003C\/font\u003E\u003C\/em\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Hot_cross_buns\" target=\"_blank\"\u003E\u003Cem\u003E\u003Cfont size=\"2\"\u003EWikipedia\u003C\/font\u003E\u003C\/em\u003E\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003EThe recipe I used must have been as old as Queen Elizabeth I herself, because it was taped in my recipe notebook and looked rather faded and tattered. The handwriting was not mine and I cannot remember for the life of me who gave me the recipe. I normally write the names down of the people who gave me the recipes but I only started doing this for the past 8-9 years! So the recipe is certainly older than that. What attracted me to the recipe was the use of all-spice. \u003C\/p\u003E    \u003Cp\u003EThe recipes I found during my comparison research did not have all-spice listed in them. It's a spice I really like, but do not use very often in my kitchen outside of the Christmas baking. I also liked that the buns were piped with a mixture of flour and water and not icing. As far as I remember the British either cut the crosses in the buns or use the flour\/water pastry mixture to pipe the crosses - never with icing. The reason behind this is because the buns are made a few days ahead and should be enjoyed toasted with only butter spread thickly on the warm bread. Using icing sugar will only cause it to burn when toasted. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E   \u003Cdd\u003E\u003Ci\u003EHot cross buns,\u003C\/i\u003E \u003C\/dd\u003E\u003Cdd\u003E\u003Ci\u003EHot cross buns!\u003C\/i\u003E  \u003C\/dd\u003E     \u003Cp\u003E\u003Cstrong\u003EExtra Read:\u003C\/strong\u003E My latest article is out on \u003Ca href=\"http:\/\/www.foodieview.com\/blog\/\"\u003EFoodieView\u003C\/a\u003E. This week I am \u003Ca href=\"http:\/\/www.foodieview.com\/blog\/2008\/03\/17\/recipe-roundup-re-thinking-casseroles\/\"\u003ERe-thinking Casseroles\u003C\/a\u003E! \u003C\/p\u003E      \u003Cp\u003E\u003C\/p\u003E      \u003Cp\u003E\u003C\/p\u003E      \u003Cp\u003E\u003C\/p\u003E      \u003Chr \/\u003E      \u003Cp\u003E\u003C\/p\u003E      \u003Cp\u003E\u003C\/p\u003E      \u003Ch4\u003E\u003Cstrong\u003EReminder!\u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"162\" alt=\"MM SpringFruitSensations 3 March 2008 250px\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R97ei7DfhGI\/AAAAAAAACAA\/7bnE6pzHFUY\/MM%20SpringFruitSensations%203%20March%202008%20250px%5B7%5D\" width=\"220\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Cp\u003EThe Monthly Mingle gets fruity this month! My guest host \u003Ca href=\"http:\/\/eattherightstuff.squarespace.com\/blog\/\" target=\"_blank\"\u003EAbby\u003C\/a\u003E has chosen a spectacular theme for this month - \u003Ca href=\"http:\/\/eattherightstuff.squarespace.com\/blog\/2008\/3\/16\/monthly-mingle-spring-fruit-sensations.html\" target=\"_blank\"\u003ESpring Fruit Sensations\u003C\/a\u003E. So get out your colorful fruit creations and send them over to Abby. \u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EDeadline: April 7th, 2008\u003C\/strong\u003E\u0026#160; \u003C\/p\u003E      \u003Cp\u003E\u003C\/p\u003E      \u003Chr \/\u003E      \u003Cp\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E         \u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/hotcrossbuns\"\u003Ehere.\u003C\/a\u003E\u003C\/p\u003E     \u003Ccenter\u003E\u003Cimg title=\"Hot Cross Buns (02)  by MeetaK\" height=\"678\" alt=\"Hot Cross Buns (02)  by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R97ekLDfhHI\/AAAAAAAACAI\/xqYuzJgsorc\/Hot%20Cross%20Buns%2002%20%20framed%5B3%5D\" width=\"450\" \/\u003E \u003C\/center\u003E      \u003Cp\u003E14g dry active yeast or 30g fresh yeast        \u003Cbr \/\u003E500g white flour for bread, plus more for dusting         \u003Cbr \/\u003E3 tablespoons sugar         \u003Cbr \/\u003E2 teaspoons ground mixed spices - I used cinnamon, all-spice, nutmeg, cloves and ginger\u0026#160; \u003Cbr \/\u003E40g butter         \u003Cbr \/\u003E200g raisins\u003C\/p\u003E      \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EPastry for the crosses:            \u003Cbr \/\u003E\u003C\/u\u003E\u003C\/em\u003E30g flour         \u003Cbr \/\u003E1\/4 teaspoon sugar\u003C\/p\u003E      \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the glaze\u003C\/u\u003E\u003C\/em\u003E         \u003Cbr \/\u003E1 1\/2 tablespoon sugar         \u003Cbr \/\u003E1 teaspoon gelatine powder\u003C\/p\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\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E     \u003Ccenter\u003E\u003Cimg title=\"Hot Cross Buns (04)  by MeetaK\" height=\"681\" alt=\"Hot Cross Buns (04)  by MeetaK\" src=\"http:\/\/lh3.google.com\/blogmeeta\/R97elbDfhII\/AAAAAAAACAQ\/HdX0vU1Qnwg\/Hot%20Cross%20Buns%2004%20%20framed%5B3%5D\" width=\"450\" \/\u003E \u003C\/center\u003E      \u003Cp\u003EPrepare a baking sheet by lightly greasing it. \u003C\/p\u003E      \u003Cp\u003EIn a small bowl incorporate the yeast, 2 teaspoons flour, 1 teaspoon sugar and 125 ml luke warm water well. Cover with a with a damp cloth and place in warm place for about 10 minutes to activate the yeast. After the 10 minutes your yeast mixture should be frothy and bubbly. If this is not the case this means that your yeast is too old and you will have to proof it again with fresh yeast. \u003C\/p\u003E      \u003Cp\u003EIn a larger bowl sift the flour and the spices, then mix in the sugar. Add the butter and knead with your fingertips until it resembles breadcrumbs. Throw in the raisins. Make a well in the middle of the flour and pour in the yeast mixture and 185ml water. Using your hands gently mix in the flour into the yeast mixture. Knead into a smooth dough. \u003C\/p\u003E      \u003Cp\u003EDust the countertop lightly with some flour then tip out the dough and knead for 5 minutes until the dough is soft and smooth. Dust a large bowl with flour. Shape a ball out of the dough and place into the bowl and cover with a damp cloth. Place in a warm place for 30-40 minutes until the dough has doubled in volume.\u003C\/p\u003E      \u003Cp\u003EPreheat the oven to 200 degrees C. \u003C\/p\u003E      \u003Cp\u003ETip the dough onto the counter and give it another good kneading. Divide into 12 equal parts, then roll each portion into a ball and place on the greased baking tray. Place each ball of dough so that they are touching each other. Cover the tray with a damp cloth and allow to rest in a warm place for another 20 minutes. They balls of dough will double in volume again. \u003C\/p\u003E      \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EPastry for the crosses:            \u003Cbr \/\u003E\u003C\/u\u003E\u003C\/em\u003EMix the flour, sugar and 2 1\/2 tablespoons water into a thick, smooth paste-like mixture. Fill into a piping bag or a small sandwich bag with a slight cut at one of the corners. Now pipe crosses onto the buns. \u003C\/p\u003E      \u003Cp\u003ESlide the baking tray into the oven and bake for 20 minutes until golden brown. \u003C\/p\u003E      \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the glaze            \u003Cbr \/\u003E\u003C\/u\u003E\u003C\/em\u003EIn the meantime prepare the glaze by mixing the sugar, 1 tablespoon water and the gelatine powder in a small saucepan. Mix until dissolved. On low heat heat the mixture until the mixture is smooth. \u003C\/p\u003E      \u003Cp\u003EWhen the buns come out of the oven brush the buns while still hot with the glaze. \u003C\/p\u003E      \u003Cp\u003EAllow to cool. The best way to enjoy the buns are cut, toasted and with lots of good butter. Hmmmn! You can serve these for a Easter breakfast or brunch. \u003C\/p\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     \u003Ccenter\u003E\u003Cimg title=\"Hot Cross Buns (03)  by MeetaK\" height=\"675\" alt=\"Hot Cross Buns (03)  by MeetaK\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R97em7DfhJI\/AAAAAAAACAY\/x4o3jHGBq8o\/Hot%20Cross%20Buns%2003%20%20framed%5B2%5D\" width=\"450\" \/\u003E \u003C\/center\u003E      \u003Cp\u003EThis is incredible. I think I am getting used to this rising and kneading thing as it is proving to be rather therapeutic. While the dough was doing its first rise I was able to complete a relaxing session of yoga. The kneading helps to take away and frustrations and on the second rise I was able to do my nails. LOL! The buns were simply delicious. They rose perfectly, took on a wonderful golden color and the whole house smelled of spices. We enjoyed these for breakfast on the weekend, lightly toasted on the toaster. Soeren spread honey on his, Tom red current jam and I just had it with butter. I think I will make these every now and then for sure and it does not always have to be Easter! ;-)\u003C\/p\u003E      \u003Cp\u003EAs I am quite proud of these little babies, I am sending these to - wait for it - \u003Ca href=\"http:\/\/kochtopf.twoday.net\/stories\/4124192\/\" target=\"_blank\"\u003EBread Baking Day\u003C\/a\u003E! This month's hostess is Susan of \u003Ca href=\"http:\/\/www.wildyeastblog.com\/2008\/03\/05\/bbd-08\/\" target=\"_blank\"\u003EWild Yeast\u003C\/a\u003E and her theme is focusing on the upcoming \u003Ca href=\"http:\/\/www.wildyeastblog.com\/2008\/03\/05\/bbd-08\/\" target=\"_blank\"\u003ESpring seasonal holidays\u003C\/a\u003E - Easter St. Patrick's Day and so on! I've watched from the sidelines and almost took part in last month's Flatbreads theme but chickened out instead. I hope I can often take part in this event from now on LOL!\u003C\/p\u003E      \u003Cp\u003ETo celebrate Easter I have thoughtfully and carefully put together a few menu ideas for you. Hope you enjoy them. I'll be in Dubai with my parents, Tom and Soeren, enjoying the sun and looking for Easter eggs in the sand. \u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EEaster menu \u0026quot;Flavors\u0026quot;:\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E       \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"393\" border=\"0\"\u003E\u003Ctbody\u003E           \u003Ctr\u003E             \u003Ctd width=\"68\"\u003EStarter:\u003C\/td\u003E              \u003Ctd align=\"center\" width=\"106\"\u003E\u003Cimg height=\"67\" alt=\"CarrotGingerSoup2\" src=\"http:\/\/lh3.google.com\/blogmeeta\/R97enbDfhKI\/AAAAAAAACAg\/Lv02sNLmhwY\/CarrotGingerSoup2%5B3%5D\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E              \u003Ctd width=\"205\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html\" target=\"_blank\"\u003ECreamy Ginger Carrot Soup wit Lemon Cream\u003C\/a\u003E\u003C\/td\u003E           \u003C\/tr\u003E            \u003Ctr\u003E             \u003Ctd width=\"72\"\u003EEntr\u0026#233;e: \u003C\/td\u003E              \u003Ctd align=\"center\" width=\"106\"\u003E\u003Cimg height=\"61\" alt=\"TeriyakiSalmon04\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R97eoLDfhLI\/AAAAAAAACAo\/aVGCk8uUywE\/TeriyakiSalmon04%5B3%5D\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E              \u003Ctd width=\"205\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/light-honey-teriyaki-salmon-with-mange.html\" target=\"_blank\"\u003EHoney Teriyaki Salmon with Mange-Tout\u003C\/a\u003E\u003C\/td\u003E           \u003C\/tr\u003E            \u003Ctr\u003E             \u003Ctd width=\"76\"\u003EDessert:\u003C\/td\u003E              \u003Ctd align=\"center\" width=\"106\"\u003E\u003Cimg height=\"90\" alt=\"Lemon Meringue Pie 05\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R97eorDfhMI\/AAAAAAAACAw\/CXbW6ALvjI4\/Lemon%20Meringue%20Pie%2005%5B3%5D\" width=\"60\" border=\"0\" \/\u003E \u003C\/td\u003E              \u003Ctd width=\"205\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/tangy-lemon-meringue-pie.html\" target=\"_blank\"\u003ELemon Meringue Pie\u003C\/a\u003E\u003C\/td\u003E           \u003C\/tr\u003E         \u003C\/tbody\u003E\u003C\/table\u003E     \u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EEaster Menu \u0026quot;Non-Vegetarian\u0026quot;:\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E       \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"399\" border=\"0\"\u003E\u003Ctbody\u003E           \u003Ctr\u003E             \u003Ctd width=\"73\"\u003EStarter:\u003C\/td\u003E              \u003Ctd align=\"center\" width=\"103\"\u003E\u003Cimg height=\"68\" alt=\"DSC02704\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R97epLDfhNI\/AAAAAAAACA4\/_ALPACxeDD8\/DSC02704%5B3%5D\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E              \u003Ctd width=\"209\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/spinach-soup-with-coconut-milk-and.html\" target=\"_blank\"\u003ESpinach Soup with Coconut milk and Chicken\u003C\/a\u003E\u003C\/td\u003E           \u003C\/tr\u003E            \u003Ctr\u003E             \u003Ctd width=\"77\"\u003EEntr\u0026#233;e:\u003C\/td\u003E              \u003Ctd align=\"center\" width=\"103\"\u003E\u003Cimg height=\"61\" alt=\"Geschnetzeltes03\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R97ep7DfhOI\/AAAAAAAACBA\/ZN8pvilpqQk\/Geschnetzeltes03%5B3%5D\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E              \u003Ctd width=\"209\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/02\/whats-in-pie-covered-creamy-veal-and.html\" target=\"_blank\"\u003ECreamy Veal and Mushroom Pie with Potato Crust\u003C\/a\u003E\u003C\/td\u003E           \u003C\/tr\u003E            \u003Ctr\u003E             \u003Ctd width=\"80\"\u003EDessert:\u003C\/td\u003E              \u003Ctd align=\"center\" width=\"103\"\u003E\u003Cimg height=\"66\" alt=\"RaspberryChocolateTiramisu01\" src=\"http:\/\/lh3.google.com\/blogmeeta\/R97eqbDfhPI\/AAAAAAAACBI\/_oXWZPau_-8\/RaspberryChocolateTiramisu01%5B3%5D\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E              \u003Ctd width=\"209\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/raspberry-chocolate-tiramisu.html\" target=\"_blank\"\u003ERaspberry Chocolate Tiramisu\u003C\/a\u003E\u003C\/td\u003E           \u003C\/tr\u003E         \u003C\/tbody\u003E\u003C\/table\u003E     \u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EEaster Menu \u0026quot;Vegetarian\u0026quot;:\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E       \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"395\" border=\"0\"\u003E\u003Ctbody\u003E           \u003Ctr\u003E             \u003Ctd width=\"73\"\u003EStarter:\u003C\/td\u003E              \u003Ctd align=\"center\" width=\"103\"\u003E\u0026#160;\u003Cimg height=\"63\" alt=\"SpinachSalad02\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R97eq7DfhQI\/AAAAAAAACBQ\/ZtZ93Vxl3jM\/SpinachSalad02%5B3%5D\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E              \u003Ctd width=\"209\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/spinach-salad-with-goat-cheese-and.html\" target=\"_blank\"\u003ESpinach Salad with Goat Cheese and Avocado\u003C\/a\u003E\u003C\/td\u003E           \u003C\/tr\u003E            \u003Ctr\u003E             \u003Ctd width=\"77\"\u003EEntr\u0026#233;e:\u003C\/td\u003E              \u003Ctd align=\"center\" width=\"103\"\u003E\u0026#160;\u003Cimg height=\"68\" alt=\"DSC02715\" src=\"http:\/\/lh3.google.com\/blogmeeta\/R97erbDfhRI\/AAAAAAAACBY\/37fNoW0s9QU\/DSC02715%5B3%5D\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E              \u003Ctd width=\"209\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/mustard-eggs-senf-eier.html\" target=\"_blank\"\u003EMustard Eggs with Rice Duo\u003C\/a\u003E\u003C\/td\u003E           \u003C\/tr\u003E            \u003Ctr\u003E             \u003Ctd width=\"80\"\u003EDessert:\u003C\/td\u003E              \u003Ctd align=\"center\" width=\"103\"\u003E\u0026#160;\u003Cimg height=\"90\" alt=\"RaspberryDreamCream07\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R97er7DfhSI\/AAAAAAAACBg\/eMphuwo_VM8\/RaspberryDreamCream07%5B3%5D\" width=\"58\" border=\"0\" \/\u003E \u003C\/td\u003E              \u003Ctd width=\"209\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/raspberry-dream-cream.html\" target=\"_blank\"\u003ERaspberry Dream Cream\u003C\/a\u003E\u003C\/td\u003E           \u003C\/tr\u003E         \u003C\/tbody\u003E\u003C\/table\u003E     \u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Cp\u003EWhen I made these last week, Nandita of \u003Ca href=\"http:\/\/saffrontrail.blogspot.com\/\"\u003ESaffron Trail\u003C\/a\u003E and I were chatting and I showed her the pictures I took of these buns. She instantly wanted one. I told her she'd have to make them herself. Well she did and we decided to post on the same day. Do check out Nandita's version of \u003Ca href=\"http:\/\/saffrontrail.blogspot.com\/2008\/03\/eggless-hot-cross-buns.html\"\u003EEggless Hot Cross Buns\u003C\/a\u003E. \u003C\/p\u003E      \u003Cp\u003E\u003C\/p\u003E      \u003Chr \/\u003E      \u003Cp\u003E\u003C\/p\u003E     \u003Csmall\u003E       \u003Cp\u003E\u003C\/p\u003E        \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:eadc6f7f-db88-4f39-89c5-c0865d1df09e\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/bread\" rel=\"tag\"\u003Ebread\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/hot%20cross%20buns\" rel=\"tag\"\u003Ehot cross buns\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Easter\" rel=\"tag\"\u003EEaster\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/yeast\" rel=\"tag\"\u003Eyeast\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/raisins\" rel=\"tag\"\u003Eraisins\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Nikon%20D70s\" rel=\"tag\"\u003ENikon D70s\u003C\/a\u003E\u003C\/div\u003E        \u003Cp\u003E\u003C\/p\u003E     \u003C\/small\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\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E   \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5571255205660138635\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/03\/cooking-school-hot-cross-buns.html#comment-form","title":"36 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5571255205660138635"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5571255205660138635"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/03\/cooking-school-hot-cross-buns.html","title":"Cooking School: Hot Cross 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"}}],"thr$total":{"$t":"36"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-977200010965146055"},"published":{"$t":"2007-03-28T20:23:00.000+02:00"},"updated":{"$t":"2008-12-10T06:52:35.671+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"}],"title":{"type":"text","$t":"Cooking School: German Beef Roulade"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjoiRpgpV7tuMdgVUlOTWWf_cE3GBvRod_Folkf50WTdxo1C4oNypLY6ln2EvoU-1zCVhKbCaof4HujgW0N7VVmf7LUkYWIj0SJUhAp9EEbPxK-XBQGdEUuXD7WueUsKWL8zUTl\/s1600-h\/BeefRoulade02.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjoiRpgpV7tuMdgVUlOTWWf_cE3GBvRod_Folkf50WTdxo1C4oNypLY6ln2EvoU-1zCVhKbCaof4HujgW0N7VVmf7LUkYWIj0SJUhAp9EEbPxK-XBQGdEUuXD7WueUsKWL8zUTl\/s1600\/BeefRoulade02.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5046672599552211714\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFor today's cooking school session I am taking you all to Germany. I chose a very traditional German dish, which is often prepared for a cosy Sunday lunch when all the family are over for a visit. It is also a typical meal that would be served over the upcoming Easter festivities. Therefore, my Easter recommendation for all who would like to try out something different this Easter.\u003Cbr \/\u003E\u003Cbr \/\u003EI have been often asked by many people what German cuisine is like.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003ERecently I had a chance to write a little about it for my part of \u003Ca href=\"http:\/\/thepassionatecook.typepad.com\/\"\u003EJohanna's\u003C\/a\u003E new series called Culinary City Snapshots.\u003Cbr \/\u003E\u003Cbr \/\u003EFor my readers I have summarized it here so that you can get a better idea of what the food trend is like in Germany.\u003Cbr \/\u003E\u003Cbr \/\u003EThe cuisine in Germany varies from region to region. Each region has its own culinary tradition and is influenced by its regional agriculture and the neighboring countries. For example Baden-Wuertenberg's specialties include ingredients typified in agriculture around the Black Forest and are influenced by the proximity to France and Switzerland.\u003Cbr \/\u003EGenerally speaking, Germans like hearty meals with lots of meat, sausages and potatoes. Pork, beef and poultry are the most popular type of meats eaten here. Vegetables are often cooked in stews or as a side to accompany a meat dish. Different types of cabbage are among the most popular vegetables in Germany. Beans, peas and carrots are also enjoyed often in German homes. However, when Asparagus is in season, especially white asparagus, it easily replaces many of the other vegetable dishes. I believe, (I cannot say for sure though) that the \u003Cspan style=\"font-style: italic;\"\u003EKartoffel\u003C\/span\u003E (potato) is the Queen of all German meals. It is served in many different variations, from the famous dumplings, to \u003Cspan style=\"font-style: italic;\"\u003EBratkartoffeln\u003C\/span\u003E (pan fried potatoes) to potato salads and gratins.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile all we hear about German eating habits with huge amounts of potatoes, meats, pastries and beer, which might make it sound one of the unhealthiest cuisines, German cuisine is undergoing a huge change at the moment.\u003Cbr \/\u003EThe so called \u003Cspan style=\"font-style: italic;\"\u003Eneue Kueche\u003C\/span\u003E - new cuisine offers a variety of recipes and dishes influenced by foreign countries. Chefs trained in Switzerland, Italy and France come back and open extremely good continental restaurants. Foreign cuisine such as Turkish, Thai and Japanese are also becoming very popular, largely influenced by the foreign workforce who have settled here over the years.\u003Cbr \/\u003E\u003Cbr \/\u003EIf you are interested in reading the entire Culinary City Snapshot for Weimar you can do so \u003Ca href=\"http:\/\/thepassionatecook.typepad.com\/thepassionatecook\/2007\/03\/weimar_culinary.html\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EI really hope you enjoy making these. My mother-in-law pretty much always makes her fantastic Beef Roulade when we visit. Simply because she knows how much I love them. Today I am sharing her recipe with you!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMusic While Cooking:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0SH-ZQ9SSa7Aepskx7OjwQeNPj0xTqPGsREPX7HE__nxAXVWyD9XSYrpNZATTyydTtOIblKAAGZ3XM6YvSTlTq0P904h7xm3o84kmf9INrN0hR-KjlxJyyoQgA1LPyRK8-eqX\/s1600-h\/Picture+2.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0SH-ZQ9SSa7Aepskx7OjwQeNPj0xTqPGsREPX7HE__nxAXVWyD9XSYrpNZATTyydTtOIblKAAGZ3XM6YvSTlTq0P904h7xm3o84kmf9INrN0hR-KjlxJyyoQgA1LPyRK8-eqX\/s200\/Picture+2.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5046975095829120178\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EAmerica - Razorlight: New on my iPod\u003Cbr \/\u003EA fantastic and melodious song!\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.youtube.com\/watch?v=ASuI34exHlE\"\u003EListen to it\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000HWZ5TC\/102-5140791-6904155\"\u003EBuy it at the WFLH Mall\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EReminder!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/2.bp.blogspot.com\/_NqzSkDrcgRs\/RgpyfhEjRKI\/AAAAAAAAARE\/7KZXbjDGDAU\/s1600-h\/MeetaAlbrecht_MM-Logo.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/2.bp.blogspot.com\/_NqzSkDrcgRs\/RgpyfhEjRKI\/AAAAAAAAARE\/7KZXbjDGDAU\/s200\/MeetaAlbrecht_MM-Logo.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5046972218201031842\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThis time I am taking you all on an exciting trip through 1001 Arabian dishes. The \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingles\u003C\/a\u003E theme for this month is \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/monthly-mingle-8-roundup-and-theme-to.html\"\u003EArabian Nights\u003C\/a\u003E. Deadline is April 11, 2007. Be there or you'll miss the belly dancing ;-)\u003Cbr \/\u003E\u003Cbr \/\u003EThe first event on the \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\"\u003EDaily Tiffin\u003C\/a\u003E is also underway. Hope you will join the DT team and \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2007\/03\/show-me-your-lunchbox-deadline-extended.html\"\u003EShow us your lunch box\u003C\/a\u003E. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 0, 0);\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E2 onions - 1 thinly sliced and one finely chopped\u003Cbr \/\u003E3 medium sized gherkins \/ dill pickles - sliced lengthwise\u003Cbr \/\u003E6 beef flank steaks - approx. 180g each\u003Cbr \/\u003ESalt and pepper\u003Cbr \/\u003E3 teaspoons of hot German Mustard\u003Cbr \/\u003E12 slices smoked bacon\u003Cbr \/\u003E1-2 tablespoons oil\u003Cbr \/\u003E1 tablespoon tomato paste\u003Cbr \/\u003E2-3 teaspoons beef stock\u003Cbr \/\u003E2 tablespoons flour\u003Cbr \/\u003E\u003Cbr \/\u003EBesides this you will need trussing or roulade needles.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EShop at the \u003C\/span\u003E\u003Ca style=\"font-weight: bold; color: rgb(255, 102, 0);\" href=\"http:\/\/astore.amazon.com\/whsfoluho-20\"\u003EWFLH Mall\u003C\/a\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003E for these products:\u003C\/span\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000BIUKQ0\/102-5140791-6904155\"\u003EThe Food Loop\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B0000TU9TS\/102-5140791-6904155\"\u003EGerman Hot Mustard\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000AY3GYS\/102-5140791-6904155\"\u003ESmoked Bacon from Niman Ranch\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgS6cId99KhC8g0kWqzDfNKJ1TSr3l3GHxapop-TnN3xhjMRvbRahDRz2c-UK8bc-lncA7AmdwEAhgfapLtdqgwLqNJlDJ93UEg660acSFk3DNP96lLLlWtOYZMJ6Nqs_2jO28d\/s1600-h\/BeefRoulade01.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgS6cId99KhC8g0kWqzDfNKJ1TSr3l3GHxapop-TnN3xhjMRvbRahDRz2c-UK8bc-lncA7AmdwEAhgfapLtdqgwLqNJlDJ93UEg660acSFk3DNP96lLLlWtOYZMJ6Nqs_2jO28d\/s1600\/BeefRoulade01.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5046672595257244402\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 0, 0);\"\u003EMethod\u003C\/span\u003E\u003Cspan style=\"color: rgb(51, 0, 0);\"\u003E:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFlatten the flank steaks with your hands. Generously sprinkle salt and pepper. Using a knife, spread the mustard on one side of the meat.\u003Cbr \/\u003E\u003Cbr \/\u003ESpread a few slices of onions, a couple of bacon slices and some of the gherkin slices on each roulade. Make sure you leave enough room around the edges. From the smaller side, start rolling the meat tightly into a type of roll.\u003Cbr \/\u003E\u003Cbr \/\u003EUse either the roulade needles or the \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000BIUKQ0\/102-5140791-6904155\"\u003EFood Loop\u003C\/a\u003E to keep the roll sealed and in place.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large oven proof pan heat the oil and fry the roulades from all sides on a high heat until slightly browned. Take out of the pan and sauté the chopped onions until translucent.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the tomato paste and allow to cook for a few minutes. Pour in approx. 3\/4 liters of water and bring to a boil. Add the stock and then place the roulades back into the pan. Allow to simmer covered for approx 1 1\/2 hours.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce ready take the pieces of meat out and keep warm.\u003Cbr \/\u003E\u003Cbr \/\u003EIn 4-6 tablespoons of water mix the flour into a smooth paste like mixture. Pour into the fond, bring to a boil and allow to simmer for 2-3 minutes. Salt and pepper to taste.\u003Cbr \/\u003E\u003Cbr \/\u003EPut the meat back into the sauce and allow to soak up the juices for a few minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EServe this with boiled parsley potatoes and typical German style red cabbage with apples.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 0, 0);\"\u003EVerdict:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003ENormally I leave this particular dish for my mum-in-law to make. But every once in a while I need to be able to prove to myself that I am also capable of making such traditional meals. The funny thing about our little household is that meals that others would call exotic are routine and such meals as this dish are categorized in the \"Exotic\" section. So, when I say to my boys \"Es gibt Rinderroulade Heute!\" (it's beef roulade for lunch today) Tom looks at me and raises his left eyebrow (yes he is one of those talented people who is capable of raising a single eyebrow). This normally is a sign that means \"woah! she is treading in foreign waters today!\"\u003Cbr \/\u003EI have made these quite a few times now and if I may say so myself, have really mastered the technique. Tom and Soeren love the thick flavorful gravy that is produced after braising the meat for over an hour. The combination of the smoky bacon with the sharp mustard is so flavorful that we scoop up every last morsel.\u003Cbr \/\u003E\u003Cbr \/\u003EI hope you enjoyed this session of Cooking School with an insight of the German cuisine. If you give this a recipe a try, I'd love your feedback.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/beef\" rel=\"tag\"\u003Ebeef\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/meat\" rel=\"tag\"\u003Emeat\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/german%20cuisine\" rel=\"tag\"\u003Egerman cuisine\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/roulade\" rel=\"tag\"\u003Eroulade\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s%20\" rel=\"tag\"\u003Enikon d70s \u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/977200010965146055\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/03\/cooking-school-german-beef-roulade.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/977200010965146055"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/977200010965146055"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/03\/cooking-school-german-beef-roulade.html","title":"Cooking School: German Beef Roulade"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjoiRpgpV7tuMdgVUlOTWWf_cE3GBvRod_Folkf50WTdxo1C4oNypLY6ln2EvoU-1zCVhKbCaof4HujgW0N7VVmf7LUkYWIj0SJUhAp9EEbPxK-XBQGdEUuXD7WueUsKWL8zUTl\/s72-c\/BeefRoulade02.jpg","height":"72","width":"72"},"thr$total":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3699920807839606816"},"published":{"$t":"2007-03-25T16:30:00.000+02:00"},"updated":{"$t":"2008-12-10T06:52:37.140+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"}],"title":{"type":"text","$t":"Piquant Wasabi Salmon Egg Roll"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhd2Ps_kqGMxPIeubpjO6vc4QwnjR_3zlNq8Fn4UNSAWCYXvLjWMY9zAchY2v0jFestpRIjD26mgn1MXTYie6BeI721tQLENszkwOCwA0HDR16_jItZdsIoqo0n1ghzAY6joa2A\/s1600-h\/Piquant+Salmon+Egg+Roll.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhd2Ps_kqGMxPIeubpjO6vc4QwnjR_3zlNq8Fn4UNSAWCYXvLjWMY9zAchY2v0jFestpRIjD26mgn1MXTYie6BeI721tQLENszkwOCwA0HDR16_jItZdsIoqo0n1ghzAY6joa2A\/s1600\/Piquant+Salmon+Egg+Roll.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5045875487516414546\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EEaster is coming up soon and as we walk around our neighborhood the colorful plastic eggs adorn the trees. Trees that are just beginning to bloom, the colors of the eggs adding certain charm to the still bare trees.\u003Cbr \/\u003E\u003Cbr \/\u003EA wonderful time for me. Easter always marks the begin of the \"good weather and good times.\" My mind wanders off to all the things we can do when the sun shines down on us, warming not only us but also our spirits and moods. I plan thousands of parties, barbecues, picnics and soirees in my head. My imagination running wild with all we can do and all the new recipes I'd like to try out on my guests. Not all of the parties actually happen - but you know I like to be prepared, just in case. Tom often says that I like throwing parties because I want to use my guests as guinea pigs for my recipes. Who me?\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003ENot true. I have my two testers at home who test taste the recipes I plan to make for an event. It's true I am what one would probably call a test cooker. Before we host a big event, I test cook a few new dishes I plan to prepare for the event, a few weeks in advance. I find it's a great way to really see if the combination of flavors really harmonize with each other and just how difficult the cooking steps are. Then of course - how can I enhance the recipe by adding my touch to it.\u003Cbr \/\u003E\u003Cbr \/\u003EOur first big event this year is going to be our Easter Brunch. Tom's birthday is on the 4th so we decided to combine both and officially open the party season. There are a few things I already have on my list. For the kids, I'm planning to organize a egg hunt around the neighborhood, but the adults will have to help out by building teams and figuring out the answers to the questions I will be dropping all over the neighborhood.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinhjBwPS9HIdjkga93Hsvy1Mpl10RWRh0dd2WuTE4GWZ2gPNdEBuuwbud_DOif-TzUV1xMqRH8-6sLHZjUrxW-suh5qkRQ9PMZAHtQHRmsVDt5h7T82Q4MHuax2UHX4HYZFAEI\/s1600-h\/Piquant+Salmon+Egg+Roll04.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinhjBwPS9HIdjkga93Hsvy1Mpl10RWRh0dd2WuTE4GWZ2gPNdEBuuwbud_DOif-TzUV1xMqRH8-6sLHZjUrxW-suh5qkRQ9PMZAHtQHRmsVDt5h7T82Q4MHuax2UHX4HYZFAEI\/s1600\/Piquant+Salmon+Egg+Roll04.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5045875517581185666\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn the food section I have picked out many new interesting recipes. Besides barbecuing meat and vegetables there will be salads, canapes, breads, dips, cakes and a few other goodies.\u003Cbr \/\u003E\u003Cbr \/\u003EOne recipe I recently test cooked was this wonderful egg roll. It sounds rather bland when I just say \"egg roll!\" It is actually so much more than the usual egg roll. Actually, it is a biscuit-like roll - the kinds normally filled with jellies or sweet creams then rolled and cut in slices. Based on this idea, the roll is created with a piquant and savory filling.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen \u003Ca href=\"http:\/\/thepassionatecook.typepad.com\/\"\u003EJohanna\u003C\/a\u003E asks me \u003Ca href=\"http:\/\/thepassionatecook.typepad.com\/thepassionatecook\/2007\/03\/waiter_theres_s.html\"\u003EWhat's in my Easter basket?\u003C\/a\u003E I'll be sending her this recipe!\u003Cbr \/\u003EAs this is a wonderful brunch idea, I think it will be a great addition to \u003Ca href=\"http:\/\/saffrontrail.blogspot.com\/\"\u003ENandita's\u003C\/a\u003E Weekend Breakfast Blogging, being hosted over at \u003Ca href=\"http:\/\/blog.sigsiv.com\/2007\/02\/wbb-9-eggstra-ordinary-breakfast.html\"\u003ELive to Eat\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMusic While Cooking:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgSuJwUPrewOGOuZuGAqv6rWdaC5lkGnO55g2MTUdOIx-5CgYB1UX8V4mSe9DwYpIHuKFnd7M5np-fa-SKcN_vFzDFtlouKOG9YJuaaW14temuZwYtqjZQycWUgjSHck6E2EqL\/s1600-h\/Mia.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgSuJwUPrewOGOuZuGAqv6rWdaC5lkGnO55g2MTUdOIx-5CgYB1UX8V4mSe9DwYpIHuKFnd7M5np-fa-SKcN_vFzDFtlouKOG9YJuaaW14temuZwYtqjZQycWUgjSHck6E2EqL\/s200\/Mia.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5045878004367250066\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EGia Farrell - Hit Me Up. New on my iPod\u003Cbr \/\u003EPowerful, hot and a very danceable track.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.youtube.com\/watch?v=4f5wqTtcBNo\"\u003EListen to it\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000M7FOJS\/102-5140791-6904155\"\u003EBuy it in the WFLH Mall\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgve3W8apuLhsl6Rh5Nl9-uoX6tan06jnT0aS6njcVGuPsb1yZaeQwVefYDScoKhpDOxq7sYqifulnUj2ZJk1pu3HydPHAv9-Yg6bOE0-1WKMWkGjNNTpoIyJG-HCAO_2e7dzWG\/s1600-h\/Piquant+Salmon+Egg+Roll02.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgve3W8apuLhsl6Rh5Nl9-uoX6tan06jnT0aS6njcVGuPsb1yZaeQwVefYDScoKhpDOxq7sYqifulnUj2ZJk1pu3HydPHAv9-Yg6bOE0-1WKMWkGjNNTpoIyJG-HCAO_2e7dzWG\/s1600\/Piquant+Salmon+Egg+Roll02.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5045875496106349154\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 102);\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E4 eggs\u003Cbr \/\u003E20g sugar\u003Cbr \/\u003Esalt\u003Cbr \/\u003E200g sliced smoked salmon\u003Cbr \/\u003E50g flour\u003Cbr \/\u003E40g cornflour\u003Cbr \/\u003E1 teaspoon baking powder\u003Cbr \/\u003E200g cream cheese\u003Cbr \/\u003E1-3 teaspoons Wasabi horseradish - measure this to your personal taste. Some like it really spicy others prefer it mild.\u003Cbr \/\u003E250g \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Quark_%28cheese%29\"\u003EQuark\u003C\/a\u003E\/Curds - Freya and Paul have a great recipe to make your own curds \u003Ca href=\"http:\/\/zombiesnack.blogspot.com\/2007\/03\/hhdd-10-cheesecake-or-rather-yorkshire.html\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E4 tablespoons dill - finely chopped\u003Cbr \/\u003E2 teaspoons mustard\u003Cbr \/\u003Ea handful of breadcrumbs\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EShop at the \u003C\/span\u003E\u003Ca style=\"font-weight: bold; color: rgb(255, 102, 0);\" href=\"http:\/\/astore.amazon.com\/whsfoluho-20\"\u003EWFLH Mall\u003C\/a\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003E for these products:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cbr \/\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000EY3ONC\/102-5140791-6904155\"\u003EInglehoffer Wasabi Horseradish\u003C\/a\u003E \u003Cspan style=\"font-style: italic;\"\u003E*Vegetarian-friendly\u003C\/span\u003E\u003C\/li\u003E\u003Cbr \/\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B000LR2BPY\/102-5140791-6904155\"\u003EScottish Smoked Salmon - Hand-Sliced\u003C\/a\u003E\u003C\/li\u003E\u003Cbr \/\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0PfRxkY68iVesctydDKmPtplvDimAEcMer3JV1Ipk89hhrjU2qzJCIMvsz-5LBxvHvmTEi8yOGhNc3t8Ci_QyIl_jpJsavlAmiek36wZRSGYM-UAqXHRLreYpkrbUfViDgU9s\/s1600-h\/Piquant+Salmon+Egg+Roll03.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0PfRxkY68iVesctydDKmPtplvDimAEcMer3JV1Ipk89hhrjU2qzJCIMvsz-5LBxvHvmTEi8yOGhNc3t8Ci_QyIl_jpJsavlAmiek36wZRSGYM-UAqXHRLreYpkrbUfViDgU9s\/s1600\/Piquant+Salmon+Egg+Roll03.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5045875508991251058\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 102);\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat oven to 200 degrees Celsius. Line a baking tray (40 x 35 cm) with baking paper.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a bowl whisk eggs, sugar and 1 teaspoon salt with an electric blender\/whisk until the mixture is thick and creamy. This will take about 7 to 8 minutes. Sieve the flour, cornflour and baking powder into the mixture and with a spatula or a hand whisk incorporate into the batter. Blend in 2 tablespoons dill.\u003Cbr \/\u003E\u003Cbr \/\u003EPour the batter into the baking tray, spreading it evenly across the tray. Bake in the oven for 6 to 8 minutes. Take out and allow to cool a little.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace a kitchen towel on the counter and sprinkle with a few breadcrumbs. Tip the egg biscuit base onto the towel so that the baking paper is on top. Rub the baking paper with a wet cloth. This trick helps to remove the baking paper more easily from the biscuit base.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a separate bowl mix the cream cheese, Wasabi horseradish, mustard and quark together. Add a bit of salt and the rest of the dill. Spread the cream cheese mixture onto the egg biscuit base, smoothing it with a rubber spatula. Place the sliced salmon on top.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing the tea towel gently roll the entire base. Wrap firmly in some plastic wrap and cool in the refrigerator for at least an hour.\u003Cbr \/\u003E\u003Cbr \/\u003ECut in thick slices and serve with some hone mustard sauce.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003ENotes:\u003C\/span\u003E\u003Cbr \/\u003EThe sugar is to balance the sharp flavors of the Wasabi and mustard.\u003Cbr \/\u003EThe batter will become light and fluffy when you mix it using a hand whisk.\u003Cbr \/\u003EMoistening the baking tray with some water and then place the baking paper on the baking tray. This fixes the baking paper on the tray and avoids it from sliding back and forth.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003EVegetarian Variation:\u003C\/span\u003E\u003Cbr \/\u003ESlice an aubergine or a zucchini lengthwise. Fry in some olive oil until nicely browned and caramelized. Use these vegetables instead of the salmon the salmon.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 102);\"\u003EVerdict:\u003C\/span\u003E\u003Cbr \/\u003EWOW! What flavors. I was not really sure what to expect when I started mixing this up. However, as I cut the first piece to taste it I was blown away. Powerful and explosive but with an exquisite and delectable harmony of flavors. If you are now thinking nothing for the kids. Let me tell you this. Soeren ate two large pieces of this. He loved it and I was completely surprised. Tom? He came back down a little later in the evening and foraged the refrigerator. He cut up a few slices and enjoyed a little late night snack. LOL! I think I will certainly be making two of these for the Easter brunch and also trying out the Vegetarian variation.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/wasabi\" rel=\"tag\"\u003Ewasabi\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/egg\" rel=\"tag\"\u003Eegg\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/egg%20roll\" rel=\"tag\"\u003Eegg roll\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/horseradish\" rel=\"tag\"\u003Ehorseradish\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/salmon\" rel=\"tag\"\u003Esalmon\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/biscuit\" rel=\"tag\"\u003Ebiscuit\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photo\" rel=\"tag\"\u003Ephoto\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/easter\" rel=\"tag\"\u003Eeaster\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3699920807839606816\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/03\/piquant-wasabi-salmon-egg-roll.html#comment-form","title":"21 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3699920807839606816"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3699920807839606816"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/03\/piquant-wasabi-salmon-egg-roll.html","title":"Piquant Wasabi Salmon Egg Roll"}],"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\/AVvXsEhd2Ps_kqGMxPIeubpjO6vc4QwnjR_3zlNq8Fn4UNSAWCYXvLjWMY9zAchY2v0jFestpRIjD26mgn1MXTYie6BeI721tQLENszkwOCwA0HDR16_jItZdsIoqo0n1ghzAY6joa2A\/s72-c\/Piquant+Salmon+Egg+Roll.jpg","height":"72","width":"72"},"thr$total":{"$t":"21"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-114448766768531536"},"published":{"$t":"2006-04-08T14:11:00.000+02:00"},"updated":{"$t":"2008-02-20T08:06:10.259+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Mustard Eggs - Senf Eier"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC02713.jpg\"\u003E\u003Cimg style=\"float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC02713.jpg\" border=\"0\" alt=\"\" \/\u003E\u003C\/a\u003EEvery now and then I get people saying \"We really look forward to some German dishes on your blog.\" To be honest I have not really presented anything really German as yet. I have tingled through Chinese dishes, mixed up a couple of Indian meals, concocted many Italian recipes, but German .... haven't done that yet. \u003Cbr \/\u003E\u003Cbr \/\u003EI know, I know! I live in Germany am together with a German and have a son who is half German, so what am I waiting for? To be honest I find German dishes and meals \u003Ci\u003Every\u003C\/i\u003E heavy. After having a typical German dinner I normally feel like a ton of rocks. So, I normally leave the German cooking to my mother-in-law and enjoy it rarely but then a lot more.\u003Cbr \/\u003E\u003Cbr \/\u003EHaving said that I decided to make something German today for a few reasons. \u003Cbr \/\u003E\u003Cbr \/\u003EIt is a very light dish. Instead of serving it with potatoes you can use rice and it works really well with a light green salad. \u003Cbr \/\u003E\u003Cbr \/\u003EEaster is just around the corner and I thought this would be a superb alternative to the usual Roast \u0026 Co. that is usually served up at Easter. Being really easy and super quick it gives the cook the opportunity to enjoy the time with family and friends, instead of slogging away in the kitchen. \u003Cbr \/\u003E\u003Cbr \/\u003EI am also honored to present this recipe at \u003Ca href=\"http:\/\/chefmichele.blogspot.com\/2006\/04\/special-day-and-guest.html#links\" target=\"michele\"\u003EChef Michele's\u003C\/a\u003E as one of her weekly Guest Bloggers.\u003Cbr \/\u003E\u003Cbr \/\u003EI hope you enjoy it, whatever the reasons are you choose to serve these delicious \u003Ci\u003ESenf Eier\u003C\/i\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E8 Eggs - hard boiled (approx. 8 minutes) and cut in halves\u003Cbr \/\u003E1 yellow onion - chopped\u003Cbr \/\u003E1-2 tablespoons butter\u003Cbr \/\u003E2 tablespoons white flour\u003Cbr \/\u003E400 ml Vegetable fond\u003Cbr \/\u003E150 g Crème fraiche or heavy cream\u003Cbr \/\u003E2-3 tablespoons dijon mustard\u003Cbr \/\u003E1\/2 cup fresh dill - chopped\u003Cbr \/\u003Esalt \u0026 pepper\u003Cbr \/\u003E\u003Cbr \/\u003E250g rice - a mixture of plain and wild rice is great\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC02715.jpg\"\u003E\u003Cimg style=\"float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC02715.jpg\" border=\"0\" alt=\"\" \/\u003E\u003C\/a\u003E\u003Cb\u003EMethod:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a heated pan melt the butter and add the chopped onions. Gently steam these until soft. Sprinkle with the flour and cook this gently, making sure it does not go brown.\u003Cbr \/\u003E\u003Cbr \/\u003EPour in the vegetable fond and mix well. Add the heavy cream and allow to simmer for approx. 5 minutes. Add in the mustard and salt and pepper to taste.\u003Cbr \/\u003E\u003Cbr \/\u003ECook the rice according to instructions.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the meantime add the egg halves into the mustard sauce and heat through. Sprinkle the chopped dill over the sauce. Serve this on a heated plate with the rice.\u003Cbr \/\u003E\u003Cbr \/\u003EA nice side dish to this is a big green salad with a light vinaigrette.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr\u003E\u003Cbr \/\u003E\u003Cb\u003EVerdict:\u003C\/b\u003E\u003Cbr \/\u003EThere is something about this dish that really makes the mouth water. The smooth creamy texture of the sauce. The ever so light and tangy taste of mustard combined with the eggs. It is hard to believe a dish so easy can offer such a variety of flavors. But it does!\u003Cbr \/\u003ESoeren polished away an egg and a half with a large helping of rice. Tom? I stopped counting after his third helping. At first he was disappointed that I was serving this with rice instead of potatoes (I said he was German, didn't I?) but once he tasted the combination with the wild rice he said it was just perfect."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/114448766768531536\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/04\/mustard-eggs-senf-eier.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114448766768531536"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114448766768531536"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/04\/mustard-eggs-senf-eier.html","title":"Mustard Eggs - Senf Eier"}],"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":"4"}}]}});