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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","$t":"Food creates memories! The cooking and food blog What’s for lunch, Honey? invites you to come in and experience your senses, creating sensual memories. Experience life, homemade food, fast, fresh recipes and photography."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/-\/Sweets?alt=json-in-script\u0026max-results=50"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/search\/label\/Sweets"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$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":"33"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"50"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4029878794453703492"},"published":{"$t":"2024-07-08T12:08:00.002+02:00"},"updated":{"$t":"2024-07-08T12:45:33.964+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"M Bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"That Tea Time Nibble: Tahini Granola Cookies"},"content":{"type":"html","$t":"\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53766798093\/in\/dateposted\/\" title=\"Tahini-Granola-Cookies-WM-0222\"\u003E\u003Cimg alt=\"Tahini-Granola-Cookies-WM-0222\" src=\"https:\/\/live.staticflickr.com\/65535\/53766798093_0a200b6c04_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\n\u003Cp\u003EI recently stumbled upon a hilarious Instagram REEL that jokingly poked fun at the habit of bloggers writing long intros before sharing a recipe. Guilty as charged!\u003C\/p\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\n\u003Cp\u003EBut truth be told, I genuinely love sharing these little stories with you. For me, cooking and baking are not just about the food; they are about the experiences, memories, and connections we make along the way. Each recipe has its own heartfelt backstory, making it special. I like to think that these stories give you a glimpse into my world, making our virtual kitchen a little more warm and personal. I have always said that this blog is like an extension of my home. So when I welcome my guests into my home I'd be rather startled if they'd want to \"Jump into my kitchen!\" \u003C\/p\u003E\n\n\u003Cp\u003E\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53766798083\/in\/dateposted\/\" title=\"Tahini-Granola-Cookies-WM-0219\"\u003E\u003Cimg alt=\"Tahini-Granola-Cookies-WM-0219\" src=\"https:\/\/live.staticflickr.com\/65535\/53766798083_c56c633fa3_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Cp\u003EI do understand that some of you might prefer to \"Jump to the recipe\", and I fully respect that. \u003C\/p\u003E\u003Cp\u003EToday, I have a delightful treat for you: Tahini Granola Cookies. They’re crunchy, and nutty, and have that wonderful sesame flavour that tahini brings. Trust me, once you try them, they’ll become a regular in your cookie jar.\u003C\/p\u003E \n\u003Cp\u003E\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53766933139\/in\/photostream\/\" title=\"Tahini-Granola-Cookies-WM-0201\"\u003E\u003Cimg alt=\"Tahini-Granola-Cookies-WM-0201\" src=\"https:\/\/live.staticflickr.com\/65535\/53766933139_42bce82472_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\n\u003Cp\u003ENow, let me share the little story of how these cookies came to be...\u003C\/p\u003E\n\n\u003Ci\u003E\u003Cp\u003E in case you are looking for it here - my blog does not have a \"Jump to the recipe\" button. So you can either read on or scroll down to the recipe. \u003C\/p\u003E\u003C\/i\u003E\n\u003Cp\u003E\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53766608516\/in\/dateposted\/\" title=\"Tahini-Granola-Cookies-WM-0225\"\u003E\u003Cimg alt=\"Tahini-Granola-Cookies-WM-0225\" src=\"https:\/\/live.staticflickr.com\/65535\/53766608516_ac0683f1d1_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\n\u003Cp\u003EOne sunny afternoon, I was in the kitchen, working on perfecting a new granola recipe. In a moment of culinary curiosity, I added a generous dollop of tahini, thinking it would give the granola a rich, nutty flavor. However, as I mixed everything, the texture seemed more like a sticky dough rather than granola.\u003C\/p\u003E\n\u003Cp\u003ENot wanting to waste good ingredients, I decided to pivot. I scooped the mixture into small balls, flattened them out, and placed them on a baking sheet. What came out of the oven were these delightful, crunchy cookies with a unique tahini twist.\u003C\/p\u003E\n\u003Cp\u003EIt was a happy little kitchen mishap that turned into a new favorite treat. These Tahini Granola Cookies are now a staple in our home, especially during tea time. They remind me that sometimes, the best creations come from unexpected moments and a bit of improvisation.\u003C\/p\u003E\n\n\u003Cp\u003EAnd now, without further ado, here’s the recipe you’ve been waiting for. Enjoy!\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53766608471\/in\/dateposted\/\" title=\"Tahini-Granola-Cookies-WM-0193\"\u003E\u003Cimg alt=\"Tahini-Granola-Cookies-WM-0193\" src=\"https:\/\/live.staticflickr.com\/65535\/53766608471_0c40f5e4f8_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\n\n\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\n  \u003Ch1 itemprop=\"name\"\u003E\n    Recipe: Tahini Granola Cookies\n  \u003C\/h1\u003E\n  \u003Cdiv class=\"reciperight\"\u003E\n    \u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/tahini-granola-cookies\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\n    \u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53766798093\" title=\"Tahini Granola Cookies by Meeta K. Wolff, on Flickr\"\u003E\u003Cimg alt=\"Tahini Granola Cookie\" class=\"recipeimage\" itemprop=\"image\" src=\"https:\/\/live.staticflickr.com\/65535\/53766798093_0a200b6c04_o.jpg\" \/\u003E\u003C\/a\u003E\n  \u003C\/div\u003E\n  By \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003EPrep Time:\n  \u003Ctime datetime=\"PT10M\" itemprop=\"prepTime\"\u003E10 min\u003C\/time\u003E \u003Cbr \/\u003ETotal Time:\n  \u003Ctime datetime=\"PT40M\" itemprop=\"totalTime\"\u003E40 min\u003C\/time\u003E\n  \u003Cbr \/\u003EMakes: \u003Cspan itemprop=\"yield\"\u003E20 cookies\u003C\/span\u003E\n  \u003Cbr \/\u003E\n  \u003Ch2\u003EIngredients\u003C\/h2\u003E\n  \u003Cul itemprop=\"ingredients\"\u003E\n   \n    \u003Cli itemprop=\"ingredient\"\u003E100g oats of choice\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E65g oat flour\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E½ tsp cinnamon\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E½ tsp cardamom\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E¼ tsp clove\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E¼ tsp nutmeg\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E½ tsp baking powder\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E½ tsp baking soda\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E½ tsp salt\u003C\/li\u003E\n        \u003Cli itemprop=\"ingredient\"\u003E2 flax eggs (see below)\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E55 g melted coconut oil\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E110g tahini\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E150 g maple syrup\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E1 tsp vanilla extract\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E55g pecan nuts\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E75g sunflower seeds\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E75g pumpkin seeds\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E5-6 dates, chopped\u003C\/li\u003E\n  \u003C\/ul\u003E\n  \u003Ch2\u003EMethod\u003C\/h2\u003E\n  \u003Col itemprop=\"instructions\"\u003E\n    \u003Cli\u003E\n      Preheat oven to 175C and line a baking sheet with some baking paper.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      Make the flax egg by mixing 2 tablespoons ground flax seeds with 5 tablespoons water and allow to set for 8-10 minutes.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      In a mixing bowl mix all dry ingredients: oats, oat flour, spices, baking powder, baking soda and salt then set aside.\n\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      Now add the wet ingredients to the dry ingredients: coconut oil, tahini, maple syrup, vanilla, and the gelled flax seed mixture.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      Next, add your seeds and nuts. Give everything a good mix. The mixture will be slightly wet so use an ice cream scoop to scoop portions onto the baking tray. Should your mixture be too wet then place in the fridge for 10 to 15 minutes. It should then be easier to scoop out. \n    \u003C\/li\u003E\n    \u003Cli\u003E\n      Bake the cookies for 15 to 18 minutes. Once slightly browned remove and let cool on a cookie sheet on a wire rack.\n    \u003C\/li\u003E\n  \u003C\/ol\u003E\n\n\u003C\/div\u003E\n\u003Chr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53766608391\/in\/photostream\/\" title=\"Tahini-Granola-Cookies-WM-0213\"\u003E\u003Cimg alt=\"Tahini-Granola-Cookies-WM-0213\" src=\"https:\/\/live.staticflickr.com\/65535\/53766608391_5e4cb961fb_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cp\u003EI think I ticked off all the items on the checklist: we had the weather, how the cookies came to be and some inspiration too.\u003C\/p\u003E\u003Cp\u003EHonestly, whether you’re here for the story, the photos, or just the recipe, I hope these Tahini Granola Cookies bring a bit of joy to your day. They’re simple, delicious, and perfect for any occasion. I am a snacker and these cookies are so fulfilling, satisfying my sweet cravings and the spices add a little kick to the afternoon. These are great with a masala chai. Oh and thank you for scrolling through - my idea is to entertain you with my words and tempt you with my images all to to awaken your appetite before you get to the recipe.  Much love, Meeta\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EMore cookies and tarts from WFLH:\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=\"ChocolateChipCookies_0003-WM\" height=\"240\" src=\"https:\/\/live.staticflickr.com\/65535\/53773577091_0f040f627d_m.jpg\" width=\"160\" \/\u003E\u003C\/td\u003E \n \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg alt=\"Chocolate Ginger Almond Cookies (0006) by Meeta K. Wolff\" height=\"241\" src=\"https:\/\/live.staticflickr.com\/8189\/8444488879_fd2ce63f86_m.jpg\" width=\"160\" \/\u003E\u003C\/td\u003E \n  \u003Ctd align=\"center\" width=\"134\"\u003E\u003Cimg alt=\"Apricot and Pistachio Frangipane Tart (0053) by Meeta K. Wolff\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggKzJ-C-AuExVsqC9Hfe3XIea2XQY_3agEdzmbST1DTHrwJOOiHBq7QqLd2uLLCbNBi5x3R-BwM6-bU6DetSl4T8ug-hr1-4ArwuJNsdyL-cxLtcOarWV1pIysiECAHG3zLxtTCw\/?imgmax=800\" width=\"160\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2011\/05\/chocolate-chunk-cookies.html\" target=\"_blank\"\u003EChocolate Chunk Cookies\u003C\/a\u003E\u003C\/td\u003E \n  \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2013\/02\/DarkChocolateGingerAlmondCookies.html\" target=\"_blank\"\u003EChocolate Ginger Almond Cookies\u003C\/a\u003E\u003C\/td\u003E \n  \u003Ctd align=\"center\" width=\"134\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2011\/07\/apricot-and-pistachio-frangipane-tart.html\" target=\"_blank\"\u003EApricot and Pistachio Frangipane Tart\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\n\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\n\u003Cp\u003E\n  \u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2024\n    Meeta Khurana Wolff unless otherwise indicated. | All rights reserved |\n    Please Ask First\u003C\/small\u003E\n\u003C\/p\u003E\n\u003Cp\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4029878794453703492\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2024\/07\/tahini-granola-cookies.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4029878794453703492"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4029878794453703492"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2024\/07\/tahini-granola-cookies.html","title":"That Tea Time Nibble: Tahini Granola Cookies"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggKzJ-C-AuExVsqC9Hfe3XIea2XQY_3agEdzmbST1DTHrwJOOiHBq7QqLd2uLLCbNBi5x3R-BwM6-bU6DetSl4T8ug-hr1-4ArwuJNsdyL-cxLtcOarWV1pIysiECAHG3zLxtTCw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"14"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1524514898837145736"},"published":{"$t":"2024-01-25T15:53:00.004+01:00"},"updated":{"$t":"2024-01-25T16:05:51.150+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":" Apple Apricot Crumble with Oats and Pecan Streusel Topping – A Perfect Winter Dessert"},"content":{"type":"html","$t":"\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53483459857\/in\/photostream\/\" title=\"Apple_Crumble_MeetaKWolff-154448\"\u003E\u003Cimg alt=\"Apple_Crumble_MeetaKWolff-154448\" src=\"https:\/\/live.staticflickr.com\/65535\/53483459857_06df741faf_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\n\u003Cp\u003EAs winter wraps its comforting embrace around us, there's nothing quite like the warmth that comes from a family gathered around a table. In the heart of this season, we are currently finding solace in shared moments, laughter, and the aroma of freshly baked treats. \u003C\/p\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\n\u003Cp\u003EThere is so much chaos in the world right now and many of the current events are tearing down many emotional barriers for me. I have been fleeing into the kitchen to find my peace and consolation. Enter my Apple Apricot Crumble – not just a dessert but a delightful tradition that beckons loved ones to gather. Bittersweet guilty pleasures knowing that in another part of the world - a part that is close to my heart there is so much suffering. \u003C\/p\u003E\n\n\u003Cp\u003EA table adorned with the humble ingredients of my cherished crumble recipe. Apples and dried apricots, come together in a symphony of flavours, creating a dessert that's as heartwarming as the company it keeps.\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53484701544\/in\/dateposted\/\" title=\"Winter_Landscape_ Weimar-MeetaKWolff\"\u003E\u003Cimg alt=\"Winter_Landscape_ Weimar-MeetaKWolff\" src=\"https:\/\/live.staticflickr.com\/65535\/53484701544_0ca4ecb24a_o.png\" width=\"645\" \/\u003E\u003C\/a\u003E\n\u003Cp\u003EAs I layer the oats and pecan streusel atop the fruit-filled goodness, it's not just a dessert; it's building memories. The sweet scent wafting through the kitchen becomes a beacon, drawing in Soeren like a magnet, eager to lend a hand with the crumble, Thomas sharing tales of winters shared with his family – it's a moment frozen in time, yet alive with the energy of togetherness.\u003C\/p\u003E\n\n\u003Cp\u003E Winter, after all, is the season of huddling close, of finding comfort in shared spaces. The Apple Apricot Crumble becomes not just a sweet treat but a catalyst for conversation, a reason to linger a little longer at the table. It's a dessert that transcends taste; it's a reminder that the best moments in life are the ones we create together.\u003C\/p\u003E\n\n\u003Cp\u003E So, as the winter winds howl outside, let your home be filled with the warmth of family and the aroma of Apple Apricot Crumble. Because in every spoonful, there's not just the taste of deliciousness – there's the flavour of love, laughter, and the joy of being together.\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53483440347\/in\/photostream\/\" title=\"Apples-2016-by-Meeta-K-Wolff-0028\"\u003E\u003Cimg alt=\"Apples-2016-by-Meeta-K-Wolff-0028\" src=\"https:\/\/live.staticflickr.com\/65535\/53483440347_b1482b6115_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\n\n\u003Cp\u003EDid you know that apples have been cultivated by humans for over 4,000 years? From the ancient orchards of Kazakhstan to the legendary Garden of Hesperides in Greek mythology, these fruits have journeyed through time, symbolizing everything from temptation to knowledge.\u003C\/p\u003E\n\n\u003Cp\u003EThe world probably does not need another apple crumble recipe, but there is something very special about this one. It simmers the apples with dried apricots in citrusy orange juice to release a beautiful sunny flavour. Otherwise, you take those lightly caramelized apples, and you put them in your baking dish and then comes the topping. The topping itself is often my reason to make the crumble. I add rolled oats for extra texture and flavour -they not only contribute a delightful crunch but also bring a wholesome, earthy flavour that enhances the overall taste. Meanwhile, the pecans add a buttery richness and a subtle nuttiness that lingers on the palate.\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53484775750\/in\/photostream\/\" title=\"Apple Crumble\"\u003E\u003Cimg alt=\"Apple Crumble\" src=\"https:\/\/live.staticflickr.com\/65535\/53484775750_c0e3e435d3_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\n\n\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\n  \u003Ch1 itemprop=\"name\"\u003E\n    Recipe: Apple Apricot Crumble with Oats and Pecan Streusel Topping\n  \u003C\/h1\u003E\n  \u003Cdiv class=\"reciperight\"\u003E\n    \u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/apple-apricot-crumble\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\n    \u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53484508103\/in\/photostream\/\" title=\"Apple_Crumble_MeetaKWolff-154521\"\u003E\u003Cimg alt=\"Apple_Crumble_MeetaKWolff-154521\" class=\"recipeimage\" itemprop=\"image\" src=\"https:\/\/live.staticflickr.com\/65535\/53484508103_d26d794599_o.jpg\" \/\u003E\u003C\/a\u003E\n  \u003C\/div\u003E\n  By \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003EPrep Time:\n  \u003Ctime datetime=\"PT30M\" itemprop=\"prepTime\"\u003E30 min\u003C\/time\u003E \u003Cbr \/\u003ETotal Time:\n  \u003Ctime datetime=\"PT1H45M\" itemprop=\"totalTime\"\u003E1 hour 45 min\u003C\/time\u003E\n  \u003Cbr \/\u003EMakes: \u003Cspan itemprop=\"yield\"\u003E1 shallow oveproof pie\/tart dish or 2 smaller 20cm pie forms\u003C\/span\u003E\n  \u003Cbr \/\u003E\n  \u003Ch2\u003EIngredients\u003C\/h2\u003E\n  \u003Ch4\u003ETopping\u003C\/h4\u003E\n\n  \u003Cul itemprop=\"ingredients\"\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E65g flour\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E45 g rolled oat flakes\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E110 g pecan nuts, coarsely chopped\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E100g brown raw sugar\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E70 g butter, softened\u003C\/li\u003E\n    \u003C\/ul\u003E\n  \u003Ch4\u003EFilling\u003C\/h4\u003E\n   \u003Cul itemprop=\"ingredients\"\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E6 medium crisp and tasty apples with a good balance of sweetness and acidity\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E95 g dried apricots, roughly chopped\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E1 organic orange, zest and juice\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E100g muscovado sugar\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E1 teaspoon of ground cinnamon\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E1 teaspoon vanilla paste\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E1 tablespoon cornstarch\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003Epinch of sea salt\u003C\/li\u003E \n  \u003C\/ul\u003E\n  \u003Ch2\u003EMethod\u003C\/h2\u003E\n  \u003Col itemprop=\"instructions\"\u003E\n    \u003Cli\u003E\n     Position a rack in the lower third of the oven. Preheat oven to 180° C. Butter one large baking dish or two smaller ones.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n     \u003Cb\u003ETo make the topping:\u003C\/b\u003E combine all ingredients and mix well. Transfer to a freezer bag and put in freezer till you make the filling.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n     \u003Cb\u003E To make the filling:\u003C\/b\u003E in a medium saucepan, combine orange zest, juice and chopped apricots. Bring to a simmer and cook until the apricots are soft. Set aside.\n\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      In a large bowl mix sugar, vanilla paste and cinnamon. Halve and core apples. Cut in roughly bitesize chunks. Add the chunks to the bowl and toss apples with sugar, vanilla paste and cinnamon. Sprinkle cornstarch over apples and give another mix through. This binds the juices of the filling once it starts to cook. Stir in apricots and juice from the saucepan.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      Scrape mixture into the buttered dish (or dishes) and spread evenly. Distribute the crumbly topping evenly over apples. Bake until crumble is browned on top and juices are bubbling and thickened. If you are making this in one large dish it should take about 1.5 hours. If you are using two smaller pans it will take roughly 45 minutes to an hour. Serve warm or cold.\n    \u003C\/li\u003E\n  \u003C\/ol\u003E\n  \u003Ch2\u003ENotes\u003C\/h2\u003E \u003Cbr \/\u003E\n  \u003Cul\u003E\u003Cli\u003E\u003Cb\u003EChoose the Right Apples:\u003C\/b\u003E Select apples that hold their shape well during baking and provide a good balance of sweetness and tartness. Popular choices for baking include Granny Smith, Honeycrisp, or a mix of different varieties.\u003C\/li\u003E\n    \u003Cli\u003E\u003Cb\u003EExperiment with Spices:\u003C\/b\u003E Besides cinnamon, feel free to experiment with other spices like nutmeg, cardamom, or ginger. These can add depth and complexity to the flavour profile.\u003C\/li\u003E\n    \u003Cli\u003E\u003Cb\u003EPrevent Soggy Bottoms:\u003C\/b\u003E To avoid a soggy bottom, consider baking the crumble on a preheated baking sheet. This helps the bottom of the dish to cook faster and crisp up.\u003C\/li\u003E\n    \u003Cli\u003E\u003Cb\u003EPair with Ice Cream or Whipped Cream:\u003C\/b\u003E Serve the crumble with a scoop of vanilla ice cream or a dollop of freshly whipped cream to add a creamy and indulgent element.\u003C\/li\u003E  \n  \u003C\/ul\u003E\n\u003C\/div\u003E\n\u003Chr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/53484508103\/in\/photostream\/\" title=\"Apple_Crumble_MeetaKWolff-154521\"\u003E\u003Cimg alt=\"Apple_Crumble_MeetaKWolff-154521\" src=\"https:\/\/live.staticflickr.com\/65535\/53484508103_d26d794599_o.jpg\" width=\"645\" \/\u003E\u003C\/a\u003E\n\n\u003Cp\u003EWith the first spoonful of this Apple Apricot Crumble, your taste buds are met with a harmonious blend of sweet and tart notes. The soft, cinnamon-kissed apples and succulent apricots create a symphony of flavours that dance on your palate. The natural sweetness of the fruits is complemented by the toasty richness of the oats and the nutty warmth of the pecan streusel.\u003C\/p\u003E\u003Cp\u003E As your fork descends through the layers, you'll encounter the comforting textures that define a perfect crumble. The fruit filling, tender and juicy, contrasts beautifully with the slightly crunchy, golden-brown topping. Each bite is a medley of textures, creating a satisfying and indulgent experience.\u003C\/p\u003E\n\u003Cp\u003EIn essence, this Apple Apricot Crumble is a celebration of flavours and textures – a dessert that not only satisfies your sweet tooth but also takes you on a journey through the comforting essence of family, tradition, and the richness of winter gatherings.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EYou might like these baked sweet ideas from What’s for Lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellpadding=\"2\" cellspacing=\"2\" style=\"width: 403px;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg alt=\"Cherry_Clafoutis-by Meeta K. Wolff-0304\" height=\"240\" src=\"https:\/\/farm2.staticflickr.com\/1875\/29694154547_b30ce7ceee_o.jpg\" width=\"160\" \/\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg alt=\"Pear Cranberry Crumble by Meeta K. Wolff-0010 by WFLH, on Flickr\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/proxy\/AVvXsEgW7m80wsIMoHzM6lX5Ny1T3PSmyU-zgEp9XDSmbRGY8xSWrcwgOa16QlNK6Z5Y2f3ABfgbweyEfry5GG9CbluwOV-HtRPWDuS0KvsCFJMXmwuHAcMUy7vNBqhiSoRtgundlKi5co3cwPM0ngF6cMZCP4Mw95ZvMY_xEg=s0-d\" width=\"160\" \/\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"134\"\u003E\u003Cimg alt=\"Cherry Roasted Almond Marzipan (0047) by Meeta K. Wolff\" height=\"241\" src=\"https:\/\/blogger.googleusercontent.com\/img\/proxy\/AVvXsEiwF0GcGYZ6oRObYkJ27ipNfvAWuxQ_cFw9UQe0qSFmWQunRDCRq0g0QbD6Roy1jwz4EMrTxy3kYlPebO-P-lhIWvCokUK7h_QdHnhtY5jwzbCVx7RgPFU7QbAfXiq_2M8VEwUB-n_M0k0z4QYRFK2YyvPPGQG81Zbl=s0-d\" width=\"160\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2018\/09\/cherry-coconut-clafoutis.html\" target=\"_blank\"\u003ECHERRY COCONUT CLAFOUTIS\u003C\/a\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2013\/11\/PearCranberryCrumble.html\" target=\"_blank\"\u003EPEAR AND CRANBERRY CRUMBLE WITH RAW HONEY AND GINGER\u003C\/a\u003E\u003C\/td\u003E \u003Ctd align=\"center\" width=\"134\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2013\/09\/CherryMarzipanTart.html\" target=\"_blank\"\u003ECHERRY AND ROASTED ALMOND MARZIPAN TART\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\n\u003Cp\u003E\n  \u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2023\n    Meeta Khurana Wolff unless otherwise indicated. | All rights reserved |\n    Please Ask First\u003C\/small\u003E\n\u003C\/p\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1524514898837145736\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2024\/01\/apple-apricot-crumble .html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1524514898837145736"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1524514898837145736"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2024\/01\/apple-apricot-crumble .html","title":" Apple Apricot Crumble with Oats and Pecan Streusel Topping – A Perfect Winter Dessert"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/proxy\/AVvXsEgW7m80wsIMoHzM6lX5Ny1T3PSmyU-zgEp9XDSmbRGY8xSWrcwgOa16QlNK6Z5Y2f3ABfgbweyEfry5GG9CbluwOV-HtRPWDuS0KvsCFJMXmwuHAcMUy7vNBqhiSoRtgundlKi5co3cwPM0ngF6cMZCP4Mw95ZvMY_xEg=s72-c-d","height":"72","width":"72"},"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8061335952825791753"},"published":{"$t":"2014-12-10T10:25:00.000+01:00"},"updated":{"$t":"2014-12-17T10:45:34.727+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas Cookies: Norwegian Christmas Cookies, Carrot Spiced Plum Preserve Crescents and Chocolate Orange"},"content":{"type":"html","$t":"\u003Ca title=\"ChristmasCookies2014-WM-004 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15304096013\"\u003E\u003Cimg alt=\"ChristmasCookies2014-WM-004\" src=\"https:\/\/farm8.staticflickr.com\/7489\/15304096013_8802c923db_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EDecember has crept up on me! It’s been a very busy and full few weeks. All good I must say and all very exciting – I am taking it all in and making the most of each new creative job and inspiring project I have been working on. Here I am now, the last month in 2014 and I inhale deeply - it feels good. I’ve done so much, learnt so much and met so many incredible people. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI’ve been recipe developing, travelling through the region, tasting my way through luxury restaurants and taking lots of photos for clients. At home we made a big change that demands a lot of intensive time spent with the kid. We finally decided to take Soeren out of the German school he was in for the past 2 years and put him back into his old (new) International School. Back to his old comfort environment and back to his old buddies. The first few weeks have been a challenge for him as classes are all in English instead of German and getting back into the groove took some getting used to. But … the move has been good. He’s a tough kid and always shows me how robust and versatile he is. We’ve been working hard to catch up at the same time staying on top of the current subjects. His friends have welcomed him back with open arms and he’s back with his “mates.” \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookies-010-1 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15737483748\"\u003E\u003Cimg alt=\"ChristmasCookies-010-1\" src=\"https:\/\/farm8.staticflickr.com\/7500\/15737483748_72e2236f22_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWe’re now looking forward to the Holidays. We’ve all got a good 2 weeks break that will be filled with relaxation, long pyjama brunches, lazy sofa afternoons and cuddly movie evenings! The countdown to Christmas has also started. Surprisingly we’ve got most of the presents, which just need wrapping, my stollen is baked and ready thanks to a photo job and the house looks beautiful as a few Christmas decorations have popped up around the living room.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"ChristmasCookies-041 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15924285862\"\u003E\u003Cimg alt=\"ChristmasCookies-041\" src=\"https:\/\/farm8.staticflickr.com\/7531\/15924285862_c7977debcc_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ENow it’s time for cookies! I often push it to the last minute but when the cookie-baking craze hits we have a marathon of baking, spending hours on the weekend making several types of cookies in a go. Soeren made a Lebkuchen (gingerbread) house with his friends and I made some newly tested and the old favorite Christmas cookies.\u0026#160; \u003Cbr \/\u003E\n\u0026#160;\u003Ca title=\"ChristmasCookies2014-WM-013 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15921779261\"\u003E\u003Cimg alt=\"ChristmasCookies2014-WM-013\" src=\"https:\/\/farm8.staticflickr.com\/7581\/15921779261_25ee3bd53e_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003ELong time readers of my blog will know I love sharing cookies with my readers each year and this year I hope you enjoy my special selection for you. The recipes are adapted from a magazine I worked with last year. When I made the cookies for the first time to shoot them for the Christmas issue last year I knew I had to have them in my own Christmas cookie collection.\u0026#160; I hope you enjoy them. \u003Cbr \/\u003E\nI'd also like to welcome all my new readers who have found their way to my humble space in the past several weeks through the Thüringer Tourismus projects I have been working on, specially the \u003Ca href=\"http:\/\/foodblog.thueringen-entdecken.de\/\"\u003E\u003Ci\u003EKulinarik \u003C\/i\u003EFood Journey\u003C\/a\u003E I have been on. Thank you for all the emails you have sent me and I hope you make yourself comfortable here and enjoy the ride with me! \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Carrot and Spiced Plum Preserve Crescents\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/christmas-cookies-norwegian-christmas-cookies-carrot-spiced-plum-preserve-crescents-and-chocolate-orange\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"ChristmasCookies2014-WM-013 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15921779261\"\u003E\u003Cimg alt=\"ChristmasCookies2014-WM-013\" src=\"https:\/\/farm8.staticflickr.com\/7581\/15921779261_34d5d4abc9_n.jpg\" width=\"240\" height=\"361\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nRecipe adapted from Köstlich Vegetarisch Magazine     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H25M\"\u003E1 hour 30 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nMakes: \u003Cspan itemprop=\"yield\"\u003E34 crescents      \u003Cbr \/\u003E\n\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E200g carrots, finely grated \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300g spelt flour + more for countertop \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon baking powder \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g cold butter \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 tablespoons plum preserve (or your favorite preserve) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 tablespoons icing sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EIn a large mixing bowl sieve together flour and baking powder. Add carrots and cold butter and with your finger tips knead into a smooth dough. Cover in plastic wrap and place in fridge for approx. 40 minutes. \u003C\/li\u003E\n\u003Cli\u003EPre-heat oven to 180 degrees C. Divide the dough into 2 equal sized pieces and roll into a circle approx. 3 mm thick. Using a pizza cutter (or sharp knife) cut each circle like a pizza in 16 triangular pieces. Spread each triangle with a dollop of preserve, then roll each triangle from the long side to the short side. Place the crescents on a baking paper lined with baking paper and bake for 25 minutes or until lightly golden. \u003C\/li\u003E\n\u003Cli\u003ERemove from oven and sieve some powder sugar over the tops. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nIn an air-tight container these will keep for about 1 week.     \u003Chr \/\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Norwegian Christmas Cookies\u003C\/h1\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nRecipe adapted from Köstlich Vegetarisch Magazine     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT2H25M\"\u003E2 Hours 45 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nMakes: \u003Cspan itemprop=\"yield\"\u003E24 cookies      \u003Cbr \/\u003E\n\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E1 egg, hard boiled \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 egg yolk \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E75g icing sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g butter, soft \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ea pinch of salt \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ vanilla bean, seeds removed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g spelt flour \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 egg yolk \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60g sugar crystals \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ESeparate the yolk of the hard boiled egg and press it through a fine meshed sieve into a bowl. Add the raw yolk, icing sugar, butter, and salt and using kneading hooks of your stand mixer (or hand mixer) knead into smooth mixture. \u003C\/li\u003E\n\u003Cli\u003EAdd the vanilla and flour to the mixture and continue kneading until the dough comes together smoothly. Wrap in plastic wrap and refrigerate for 2 hours. \u003C\/li\u003E\n\u003Cli\u003EPre-heat oven to 200 degrees C. Using the cold dough straight out of the fridge, divide into approx. 24 walnut sized pieces. Roll each one into about 12 cm long rolls with your finger tips, bringing the tips of the dough together and pinching them to make sure they are sealed. \u003C\/li\u003E\n\u003Cli\u003EPlace the rings on a baking tray lined with baking paper about 6cm apart. Brush with some egg wash made by mixing the remaining egg yolk and a tablespoon of water. Sprinkle with sugar crystals and bake in the middle of the oven for 10-12 minutes or until the cookies are gorgeously golden. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nUse the egg whites to make these \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/12\/christmas-time-lebkuchen-spice-macarons.html\" target=\"_blank\"\u003ELebkuchen Spice Macarons with Quince Jam and Candied Ginger\u003C\/a\u003E or these \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/german-christmas-and-zimtsterne.html\" target=\"_blank\"\u003Etraditional German Zimtsterne\u003C\/a\u003E     \u003Chr \/\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Chocolate Orange Cookies\u003C\/h1\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E Recipe adapted from Köstlich Vegetarisch Magazine     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT45M\"\u003E45 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT3H15M\"\u003E3 Hours 15 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nMakes: \u003Cspan itemprop=\"yield\"\u003E60 cookies      \u003Cbr \/\u003E\n\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredients\"\u003E\u003Cli itemprop=\"ingredient\"\u003E100g dark chocolate - 70% cocoa \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons cocoa powder \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 organic orange, zest and juice \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E250g butter, soft \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E125g icing sugar \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ vanilla bean, seeds removed \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E350g spelt flour \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ECoarsely chop 50g of the chocolate and finely grate the other 50g. Mix the finely grated chocolate with the cocoa powder and keep cool. \u003C\/li\u003E\n\u003Cli\u003EIn a stand mixer whisk the soft butter until thick, then sieve in the icing sugar and continue whisking. Add the orange juice, zest, vanilla and salt and mix well. Fold in the flour and coarsely chopped chocolate then refrigerate for 45 minutes. Remove from fridge form 4-5 rolls and wrap each roll individually in plastic wrap. Refrigerate for 1 hour. \u003C\/li\u003E\n\u003Cli\u003EPre-heat oven to 200 degrees C. In a large flat plate or on a wooden board spread the cocoa and finely grated chocolate and roll the dough rolls in the mixture until they are nicely covered in chocolate. Cut cookies about 1 cm thick with a sharp knife from each roll. \u003C\/li\u003E\n\u003Cli\u003ELay the cookies on a baking tray lined with baking paper and bake in the oven for 10-12 minutes. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"ChristmasCookies2014-WM-015 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/15739194527\"\u003E\u003Cimg alt=\"ChristmasCookies2014-WM-015\" src=\"https:\/\/farm8.staticflickr.com\/7492\/15739194527_3bfeac826d_o.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EEach one of these cookies has a unique flavor and will take a lot of will power in resisting. But then December is a month of indulging. The soft and moist carrot crescents filled with spices plum preserve are moreish, while the crispy Norwegian cookies are irresistible and those chocolate orange cookies are elegant and full of divine aroma. \u003C\/p\u003E\u003Cp\u003EWhat do you bake for Christmas? If you are looking for more cookie ideas this Christmas I’ve listed a few of my favorites below. \u003C\/p\u003E\u003Cp\u003EHave a great week! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpXgrqgkZgb64SsVf6okKfHR5CjNo9hH1gWZVrKWdgwIaOceJx5KQ42mAxXwY4NVgGVQcVx_s0kKfFXA_yRu5AwmtwVrjSzNFHLX7J3If4M_BRhrC4lPq6JPrEXZRbgFGCcHffsA\/?imgmax=800\" width=\"240\" height=\"360\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgMIOtvgkC8AYipn8f5kb_6eJ-rDDg7qDIA9EZ2iJ8lOzhHL0Ow-hcDCv8D-rbkYRKvljmyuES4ZPwk6mDW6c-_u_BkH02QpDRU2k8x2sbnXaezc9xYs_Dh97dEzXzHfTU33uSEEw\/?imgmax=800\" width=\"240\" height=\"361\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgb2JCUJPA6MqaR4kqbvLb5cVrD-8vlDMOkew6eV7tBWap_lAIoG6EsoZ4OHsfiGo8GdoeWsvisQaspJO5T0JrAZb3ZEGBprmB-OwIIi7DYBKrpXnGHl7jkk5jXknhhQ1e5UsAvEg\/?imgmax=800\" width=\"240\" height=\"361\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-cookies-almond-peanut.html\" target=\"_blank\"\u003EChristmas Cookies: Almond Peanut Florentines, Chocolate Brushed Lebkuchen and Hazelnut Gianduia Spritz Cookies\u003C\/a\u003E \u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/09\/daring-bakers-sugar-and-spice-cookies.html\" target=\"_blank\"\u003ESugar and Spice Cookies – Cardamom, Lavender, Pistachio and Sprinkles\u003C\/a\u003E \u003C\/p\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E         \u003Cp align=\"left\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/12\/christmas-cookies-hazelnut-marzipan.html\" target=\"_blank\"\u003EChristmas Cookies: Hazelnut Marzipan Macaroons, Jam Drops with Morello Cherry Preserve and German Sptizbuben\u003C\/a\u003E \u003C\/p\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2014 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8061335952825791753\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/12\/christmascookies2014.html#comment-form","title":"17 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8061335952825791753"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8061335952825791753"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/12\/christmascookies2014.html","title":"Christmas Cookies: Norwegian Christmas Cookies, Carrot Spiced Plum Preserve Crescents and Chocolate Orange"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpXgrqgkZgb64SsVf6okKfHR5CjNo9hH1gWZVrKWdgwIaOceJx5KQ42mAxXwY4NVgGVQcVx_s0kKfFXA_yRu5AwmtwVrjSzNFHLX7J3If4M_BRhrC4lPq6JPrEXZRbgFGCcHffsA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"17"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8038502341243974599"},"published":{"$t":"2013-06-19T13:06:00.000+02:00"},"updated":{"$t":"2013-06-19T13:41:41.575+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scandinavian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Kanelbullar–Swedish Cinnamon Buns"},"content":{"type":"html","$t":"\u003Ca title=\"Kanelbullar-0094-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7710518474\/\"\u003E\u003Cimg alt=\"Kanelbullar-0094-WM\" src=\"http:\/\/farm8.staticflickr.com\/7117\/7710518474_89bfab9b85_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EHow fast time trickles through our fingers. For me this blog is a fantastic journal of how my year progresses, noting my ups and downs and making me aware to live my life consciously and with purpose. I find it helpful to be able to click on a past post, reading through the paragraphs of what occupied me during that time. Often reminiscing on happy memories, but also taking note of the improvements, changes or even of the defeats and frustrations I was tackling. \u003C\/p\u003E\u003Cp\u003EI have a pesky compulsion to, at the very least, feel like I am moving forward. Stagnation suffocates me! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EAs I sat down to write, I flicked through my blog to see what I was doing this time last year. Of course … there was the memorable trip to \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/08\/travel-midsummer-in-stockholm.html\"\u003EStockholm to spend a few spectacular Midsummer days\u003C\/a\u003E in a stunning city. A Scandinavian city … and I do not have to tell you about my soft spot for many things Scandinavian, do I? The post and the images gave me itchy feet to travel again and I began dreaming of faraway places. In reality I am bound at home, immobilized and cemented, not able to move much. Take away a bit of the drama around that last sentence and there is still truth to my current situation. Finally two weeks ago I was operated on my knee and now I am supporting an all-new \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Anterior_cruciate_ligament\"\u003Eanterior cruciate ligament\u003C\/a\u003E. I’ll spare you the gory details but for now my only means of mobility is in the radius of my home and the virtual world of the web. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kanelbullar-0082-Wm by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7710517042\/\"\u003E\u003Cimg alt=\"Kanelbullar-0082-Wm\" src=\"http:\/\/farm8.staticflickr.com\/7248\/7710517042_328c859b9a_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy very attractive knee doctor, probably sensing my pesky compulsion, has been raising his warning finger at me and keeps reminding me to take it easy and not push myself too hard. Truth be told, I \u003Cem\u003Eam\u003C\/em\u003E pushing myself, trying to structure my days in an efficient and effective way to make my mind and soul move forward if not my body. I cannot imagine wasting away for the next 6 weeks. So I read and write a lot and now have time to hang out in the hammock, thinking about moving forward and painting cloud figures in the sky. I am most definitely enjoying my writing again, which had taken position on the back burner to make more time for my photography jobs and projects. Now, as I am unable to keep to my feet for a whole session of cooking or shooting I am often staring at the cursor of my notebook and typing away. A lot of what I am writing will probably never make it for the eyes of anyone but my dad, who writes himself and we often share hours of conversation on our stories and laugh at the really bad ones (like the short story I wrote a few days after the surgery - probably still under the effects of the morphium!).\u003C\/p\u003E\u003Cp\u003EI do feel like I am moving in the right direction. This time next year I might come back to this post and laugh or cringe, depending on the course I really ended up taking. A course that can never be a wrong one to take is one that rewards with special sweet treats, like these heavenly Swedish cinnamon buns, bringing me back to my soft spot for all things Scandinavian ;o)\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kanelbullar-0098-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7710521782\/\"\u003E\u003Cimg alt=\"Kanelbullar-0098-WM\" src=\"http:\/\/farm9.staticflickr.com\/8011\/7710521782_78f38ddf40_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EKanelbullar\u003C\/em\u003E are the big stars in Sweden, they are so popular that they even have their own national holiday celebrating them. I’ve always loved the lighter fluffier Swedish variety over their chewy and sugary American counterparts but never ventured into making them myself. One of my fondest memories of our trip to Stockholm last year was our visit to \u003Cem\u003ESkansen\u003C\/em\u003E, an open-air museum depicting the way of life in Sweden before the industrial era. As we strolled the narrow paths of the 19th century village, we passed a tiny bakery with a long winding line of smiling people leading down the stairs and spilling onto the path. Wanting to avoid the line we circled around and walked right past the bakery. But the warming aromas of freshly baked bread, sugar and spice made me stop and turn around. Mesmerized, I joined the line and began grinning like all the other people in the line. All it really takes to make people happy is often the comforting fragrance of yeasty bread infused with heady spices. Once we entered the modest and humble bakery we were greeted by a young lady dressed in traditional clothing holding a large baking tray packed with the most divine \u003Cem\u003Ekanelbullar\u003C\/em\u003E fresh out of the oven. \u003C\/p\u003E\u003Cp\u003EAs I reached the old wooden counter however, I noticed empty trays, my heart sinking in disappointment. I stared at the stray pearl sugar strewn across the tray and looked up expectantly at the young lady, who smiled and pointed behind me. Carrying two trays piled high with more sweet scented cinnamon buns, the baker himself joined the lady behind the counter . And I was first in line! I bought a few, biting into one straightaway and with my mouth still full I questioned the baker about the recipe. But he shook his head and told me “Big secret … just enjoy your \u003Cem\u003Ekanelbullar\u003C\/em\u003E!” How right he was. \u003C\/p\u003E\u003Cp\u003EI cannot tell you if they were the best \u003Cem\u003Ekanelbullar\u003C\/em\u003E in all of Sweden … they certainly were for me. The atmosphere, the Midsummer festivities and impressions were all dizzying and as soon as I arrived back home I emailed Anne of\u003Ca href=\"http:\/\/annesfood.blogspot.de\"\u003E Anne’s Food\u003C\/a\u003E who guided through her recipe. \u003C\/p\u003E\u003Cp\u003EWhat I love about the \u003Cem\u003EKanelbullar\u003C\/em\u003E is that although cinnamon plays the main role, it’s the beautiful flavoring of cardamom that captures my heart. This week the Swedish will be dancing around the Maypole as they celebrate Midsummer again - last year I was right there with them. This year I’ll be resting my knee in the hammock … no dancing … just enjoying my homemade \u003Cem\u003Ekanelbullar\u003C\/em\u003E. What a difference a year makes!\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: Kanelbullar - Swedish Cinnamon 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\/kanelbullar---swedish-cinnamon-buns\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Kanelbullar-0095-WM by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7710520214\/\"\u003E\u003Cimg alt=\"Kanelbullar-0095-WM\" src=\"http:\/\/farm8.staticflickr.com\/7271\/7710520214_2bdb772993_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\"\u003E1 hour 30 minutes\u003Cspan title=\"PT1H30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nYields: \u003Cspan class=\"yield\"\u003E40 buns\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003EFor the starter dough\u003C\/i\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E500 ml milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E500g all-purpose flour, sifted \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g fresh yeast \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the buns\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E200g muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 ½ tablespoons ground cardamom \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E550g all-purpose flour, sifted \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 egg \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200g butter, softened \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the filling\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E200g butter softened \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 vanilla bean \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200g muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EGround cinnamon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 egg, lightly beaten \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPearl sugar or coarse muscovado sugar to sprinkle \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\u003EScald the milk by heating it in a small pan until it almost reaches boiling point, then allow it to cool. Scalding the milk makes the finished buns softer. \u003C\/li\u003E\n\u003Cli\u003ECrumble the yeast in a clean bowl. Pour in some of the tepid milk and mix to dissolve the yeast. Add the rest of the milk and the sifted flour and stir everything together until the mixture comes off the sides of the bowl. Leave to proof overnight in the fridge. \u003C\/li\u003E\n\u003Cli\u003EOnce the dough has risen, remove from the fridge and work in the rest of the ingredients. Start by adding the sugar, cardamom, salt, flour and egg to the starter dough. Knead into a smooth and supple dough. It will take about 10 minutes if you are using a stand mixer, and longer if you knead by hand - about 15-20 minutes. \u003C\/li\u003E\n\u003Cli\u003EFinally add the softened butter to the dough. This will be hard to work into the dough but it will eventually incorporate, leaving you with a smooth and glossy dough. \u003C\/li\u003E\n\u003Cli\u003ECover with plastic wrap and place the dough back in the fridge for another 30 minutes. In the meantime make the filling by beating the butter with the sugar and the seeds of the vanilla bean. \u003C\/li\u003E\n\u003Cli\u003EDivide the dough in half. Using one half, roll into large rectangle of about 1.5 cm in thickness. Using a spatula spread half of the filling over the dough dusting with ground cinnamon as desired. Fold the rectangle into thirds lengthwise: lift a third of the dough towards the middle, then fold down the top third as well, to make a very long and thin rectangle. \u003C\/li\u003E\n\u003Cli\u003EOn the short side of the dough cut about 16 to 20 strips of dough each about 2 cm thick. Take one of the strips and cut right the way through stopping at about 2 cm from the top. Pick up a strip of dough and twist the two ends in opposite directions two or three times and then coil the strip in on itself, tucking the ends underneath and sealing them in place with a dab of water. Once you have twisted all the strips, place them in paper muffin cups on a baking tray. Cover with a clean cloth and allow to rise for another 60 minutes. \u003C\/li\u003E\n\u003Cli\u003EPreheat the oven to 220°C. \u003C\/li\u003E\n\u003Cli\u003EBrush each bun with a little bit of egg and sprinkle with pearl sugar or the coarser muscovado sugar. Bake the buns in oven for approx. 8-12 minutes or until light golden in color. Allow to cool on a wire rack before eating. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003ENotes: \u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EButter usually prohibits gluten to develop in the dough so by adding it after the dough has been kneaded helps the gluten process to develop better. \u003C\/li\u003E\n\u003Cli\u003EThese freeze well, all you have to do is wrap in aluminium foil and keep in the freezer. Reheat in the oven at 150° C. \u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Kanelbullar-0095-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7710520214\/\"\u003E\u003Cimg alt=\"Kanelbullar-0095-WM\" src=\"http:\/\/farm8.staticflickr.com\/7271\/7710520214_2bdb772993_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ESoft pillows of cinnamon and cardamom … if that sounds utterly clichéd to you … let me tell you there is no better way to describe these \u003Cem\u003Ekanelbullar\u003C\/em\u003E. You’ll realize that once you have taken that first bite. They literally melt in your mouth and that mix of cinnamon and cardamom creates a tantalizing sensation on your taste-buds. Be warned though: one will not be enough so prepare for an eating frenzy. I can only give you the same advice I got from that wise baker in \u003Cem\u003ESkansen\u003C\/em\u003E last year “Just enjoy your kanelbullar!” \u003C\/p\u003E\u003Cp\u003ESending you all sunny summery vibes from the hammock central. Hope you have an awesome weekend and I’ll see you next week. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWorkshop News\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E    \u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAwY9qoywnFyDhxgcVlsRRxILlmKTRA0Rey0FA9NjAqu-yhAt8lEIZ8Fi3mfPxu1a5G9lCjfNXvzMmnqBI4CeaDczgpKPcvvVUAb4SsmZ9MBmsGQfnSCx1WeSp6bLY7QepqVOHCw\/s1600-h\/Dubai2013WorkshopBadge-Sidebar%25255B7%25255D.png\"\u003E\u003Cimg title=\"Dubai2013WorkshopBadge-Sidebar\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: left; padding-top: 0px; padding-left: 0px; margin: 0px 24px 0px 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"Dubai2013WorkshopBadge-Sidebar\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5FPbX2DnCQ_EztadF-ecgscmydq9vpmGbSHZrW3NB7oduOU9NnHnib4WHxDEw8rLPATlVac6SqSTZ5NkoqiJQL1OIYCRMMN73WumFAbmetZ8DvnO_GPRC7hWZWc_ggmLU-zu2sw\/?imgmax=800\" width=\"350\" height=\"387\" \/\u003E\u003C\/a\u003EThank you to everyone who wrote to find out about further workshops in Europe this year. The \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/04\/AmsterdamWorkshopAnnouncement.html\"\u003EAmsterdam workshop in September\u003C\/a\u003E is sold out and it is my last one this year in Europe. However, registrations for the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/05\/Dubai2013Announcement.html\"\u003EDubai workshop in October\u003C\/a\u003E are still open and quite excited to see a few coming in from Europe. Sally and I are will be putting on a great 2 day workshop with lots of hands-on exercises and highlights. Make sure you secure your spot soon. \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003EYou might like these bread and buns from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7RiWRuzvpeF-vJCFvsIBShWagcj10serR9y2kqyasbpTG8rEDriEuFK0yS2bFi1A0EEEhMkx_e4NUkmu1qObRTmyqUr3ThsgP1oMqN6dVe6AgA36Cm9T2LMBNMBzPUYj3ufmaVA\/s1600-h\/LingonberryDarkChocBuns_0003WM_thumb%25255B4%25255D.jpg\"\u003E\u003Cimg title=\"LingonberryDarkChocBuns_0003WM_thumb\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"LingonberryDarkChocBuns_0003WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEipikzPk6YAWaJaYxfOh0yE-vshF71skcF0AZmIiE2B17tdbSJc6Ag4rHvvVj7DzXodu60dEcilv8js6wNxbhVWCNTrTJ1hAEc4pFUmnuqRepUAxlhHEQd1q_ZsSpqkIiwpgGEVVg\/?imgmax=800\" width=\"120\" height=\"181\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiz07KbR_jDeIG8jhb-qtt89kIov3R9eVgQah5MI6R9sOE1qvvchQqYcfpVXWW6HfmsmyNHdTrxdSa9Wwr_YGneiP9C0pdqbFqItJmH7fHf_R1ndXl3SedAf_QJ5rr_43PUQ7VKKA\/s1600-h\/CranberryPortBriocheRolls02-framed%25255B2%25255D%25255B4%25255D.jpg\"\u003E\u003Cimg title=\"CranberryPortBriocheRolls02-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=\"CranberryPortBriocheRolls02-framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirqocWSxfb9Rmwc2_K4rRszXQF4tzOwEeY4u4AkvXSvxGWfkY6zfBKDF4BMaGtbq063Wl5F04lusTH7UFM56YY58zrYd8YsOH7VKpVl2kTv2NraIKyzovBNitiECQvv0ES-9rzkw\/?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\/AVvXsEgdOF_n-_pwevfbAXOPworfVhX4644QZGe54Pn3WAqWZ4XiZfq7eNtx7b6DKajw-mjIk1ddqtvndXX93Dtim-OVZTrGpwBvrsX8d1rtQH5tjPbReBV3Eb0xQDSv-UC11jD9Q04vag\/s1600-h\/Brioche%25252003-framed%25255B2%25255D%25255B4%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\/AVvXsEgHJLB4LTxsHUkpV3VQLUCBh9jIe5HCiQqNsfAHA_uXzIk16aQHsoBYc3WY6DNXwb_DTbKit-fDsPe-VRs9_OUKmDHcYsjrWF3mxjkmMY0HqFCTmV0NnJfD-E-8BZB_zCvSz64HQA\/?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\/2011\/08\/lingonberry-dark-chocolate-buns.html\"\u003ELingonberry Dark Chocolate Buns\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/12\/cranberry-port-mincemeat-brioche-rolls.html\"\u003ECranberry Port Mincemeat Brioche Rolls\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/03\/easter-treats-buttery-saffron-brioche.html\"\u003ESaffron Brioche\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\/8038502341243974599\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/06\/Kanelbullar.html#comment-form","title":"28 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8038502341243974599"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8038502341243974599"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/06\/Kanelbullar.html","title":"Kanelbullar–Swedish Cinnamon 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\/AVvXsEj5FPbX2DnCQ_EztadF-ecgscmydq9vpmGbSHZrW3NB7oduOU9NnHnib4WHxDEw8rLPATlVac6SqSTZ5NkoqiJQL1OIYCRMMN73WumFAbmetZ8DvnO_GPRC7hWZWc_ggmLU-zu2sw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"28"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6720533036585596276"},"published":{"$t":"2013-02-13T12:06:00.000+01:00"},"updated":{"$t":"2013-02-13T12:06:59.542+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Middle Eastern"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Spiced Nut and Date Baklava"},"content":{"type":"html","$t":" \u003Ca title=\"Baklava 0021 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8463166928\/\"\u003E\u003Cimg alt=\"Baklava 0021 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8106\/8463166928_5118604f47_b.jpg\" width=\"610\" height=\"914\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWhat’s in a hug? \u003C\/p\u003E\u003Cp\u003EI am a \u003Cem\u003Ehuggy\u003C\/em\u003E kind of person. When I like someone or feel affectionate towards them I am the type to smother them liberally with hugs. Having spent a great part of my life in the Middle East, a little hug and three to four kisses on the cheeks as a greeting was a normal thing. My group of friends were from across the globe; Lebanon, Palestine, Iran, France, India, Portugal and so on. We very much melted all our traditions and habits into one big melting pot and took out the best to practice. Thus, the many kisses and hugs upon greeting!\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWhen I moved to Germany some odd 20 years ago, naturally I was not giving up on this tradition. What I did not realize however was that your normal German is a rather reserved species and my extrovert and gregarious greetings often caused them to raise an eyebrow and probably feel slightly awkward. I admit, I reduced the four kisses to just two but it was almost comical the way many of them would freeze as I planted a cheeky kiss on each side with a hint of hug.\u003C\/p\u003E\u003Cp\u003ESoon however, they warmed up to the idea of hugs and kisses and continued the ritual amongst their own friends. The stiffness eased into a more relaxed attitude and I was often greeted with big smiles and many hugs when I joined my group of friends. \u003C\/p\u003E\u003Cp\u003EIn our often impersonal virtual world I try to continue giving hugs to my dear friends to show them a token of my affection and will end my emails, tweets, chats with “big hugs” or “many kisses and hugs”. And you know what? It does not go unnoticed! The friends I have made over the years are some of the most fabulous people I have met, many of them becoming dear and close friends. I was lucky enough to exchange the virtual “hugs xoxo” to real life hugs with a few of them.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Baklava 0014 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8462058451\/\"\u003E\u003Cimg alt=\"Baklava 0014 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8520\/8462058451_bd1c418445_b.jpg\" width=\"610\" height=\"914\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EHugs have a way of delivering messages of love, approval, congratulations, sympathy, happiness and bonds people together. The simple gesture of putting your arms around other people and enclosing them in a warm embrace makes them feel good and does wonders to uplift your own spirit. A hug makes a person feel loved and accepted. \u003C\/p\u003E\u003Cp\u003ESome people are natural “huggers” (like me) while others have to work a little harder to develop the positive affectionate habit. In addition to the “feel good“ factor, according to \u003Ca href=\"http:\/\/www.mindbodygreen.com\/0-5756\/10-Reasons-Why-We-Need-at-Least-8-Hugs-a-Day.htm\"\u003E10 reasons why we need at least 8 hugs a day\u003C\/a\u003E hugging actually has health benefits, too. \u003C\/p\u003E\u003Cp\u003EWe know that being hugged creates feelings of acceptance and compassion, but did you know that it actually lowers the blood pressure and slows the heart rate of the individual receiving the hug? Frequent hugging benefits heart health of both the hugger and the individual being hugged.\u003C\/p\u003E\u003Cp\u003EPeople both giving and receiving hugs are happier and more relaxed. Those of us who are uptight and stressed are more likely to experience physical symptoms, such as headaches, indigestion and other stress-related illnesses. Hugging is a great stress-reliever, potentially appeasing some of those minor stress-related health issues.\u003C\/p\u003E\u003Cp\u003EThere are so many mental benefits of hugging. Those on the receiving end of affectionate hugs can ward off depression. Anxiety can be somewhat mitigated with a reassuring hug as a compassionate hug can ease grief and loneliness. \u003C\/p\u003E\u003Cp\u003EWe are a hugging household here! I honestly believe that children who receives hugs of affection view the world more positively and are self-confident as they feel reassured and know that they are loved and accepted. There might be greater peace and harmony in the homes of those who hug on a regular basis. It is difficult to maintain a bad mood when you have just been hugged. Seeing your family off with a hug each morning could ensure they have a more positive day.\u003C\/p\u003E\u003Cp\u003ESo, what’s in a hug? I’d say … quite a lot of good stuff. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Baklava 0020 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8463174538\/\"\u003E\u003Cimg alt=\"Baklava 0020 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8515\/8463174538_aa20ee7d26_b.jpg\" width=\"610\" height=\"914\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EOf course when vibrant Holly Becker created a \u003Ca href=\"http:\/\/decor8blog.com\/2013\/01\/30\/bloghug\/\" target=\"_blank\"\u003E#bloghug party\u003C\/a\u003E I was up to embracing it with a huge hug. It’s my kind of party with the simple rules to spread a few hugs across the blog world. \u003C\/p\u003E\u003Cp\u003EHave you hugged a blogger today? \u003C\/p\u003E\u003Cp\u003EIt will be no surprise to you that I would have a huge list of fabulous blogger friends I would like to hugs but I have been giving those on Twitter through the week so will contain myself here.\u003C\/p\u003E\u003Cp\u003EYou see these three ladies here below? Well they of course do not need any introduction. \u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003EJeanne\u003C\/a\u003E, \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\" target=\"_blank\"\u003EJamie\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.luculliandelights.com\" target=\"_blank\"\u003EIlva\u003C\/a\u003E are three of my cherished friends I totally respect and adore. Luckily I’ve had the pleasure of hugging them a few times in person and I do it on a daily basis virtually. As I leave for London tomorrow, I’ll be certainly hugging \u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003EJeanne\u003C\/a\u003E a few times this weekend. Then in May when we all meet in \u003Ca href=\"http:\/\/www.platetopage.com\/2012\/10\/Ireland.html\" target=\"_blank\"\u003EIreland\u003C\/a\u003E there are sure to be a few group #bloghugs happening over the weekend. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgBm62x-k1jwwHyqF60XjRnsxz3P_mBdtAlSCsoewi6XaGLZBxGszTipTcZQ_AlnnhXJSjCyuJDWEebGGWUj1XDrT2RfkFWUiMfo03-I_CM_XSAEtOlfjz51FRjMlQqbzusTuqrkg\/s1600-h\/Tuscany4%25255B4%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Tuscany4\" border=\"0\" alt=\"Tuscany4\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOtdQU14boMPdOCE0OO3FFi9ucMT68vN6G_GwnxA9UhqGrQWF4GKFA0c0HkNJulpUik3puaZ9w0DPYLTjz3i1HCFqUO9f5mhoN4L03-D2YqjzIG6fYvwUe4_k2UHB3BShUX3IJRg\/?imgmax=800\" width=\"550\" height=\"412\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI am also sending a huge #bloghug all the way to Dubai to my dear friend \u003Ca href=\"http:\/\/mycustardpie.com\"\u003ESally\u003C\/a\u003E, whom I only met last year and hugged often, but we feel like we know each other so much longer. It’s the kind of friendship where we simply pick up where we left off the last time we hugged. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/\" target=\"_blank\"\u003ESandy\u003C\/a\u003E and I see each other on a regular basis as she lives just a few kilometers from Weimar. She attended \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/07\/EttersburgPhotographyStylingWorkshop.html\" target=\"_blank\"\u003Emy workshop in Ettersburg\u003C\/a\u003E last year and since then we have had many sushi lunches, cake and coffee afternoons and hugs together. Soon we will be hosting a \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/weimar-food-styling-photography-and.html\" target=\"_blank\"\u003Esensational creative workshop together\u003C\/a\u003E. Big #bloghug to you for being a kind and gentle soul. \u003C\/p\u003E\u003Cp\u003EMany warm #bloghugs also going over to \u003Ca href=\"http:\/\/junglefrog-cooking.com\/\" target=\"_blank\"\u003ESimone\u003C\/a\u003E, whom I also met for the first time, after a long virtual friendship, at our first \u003Ca href=\"http:\/\/platetopage.blogspot.com\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E here in Weimar. Since then we have met a few times and we just click so well. Ours is an unpretentious and easy-going friendship. I love her hearty laugh and she always puts a smile on my face. \u003C\/p\u003E\u003Cp\u003EI’ve been blogging for seven years now and over the years I’ve made and met quite a few friends through this space and I am forever grateful for the love, the honesty, the loyalty and the support. There are times when there is negativity from the outside, but with such Class A friends in my corner, I always feel like a winner. \u003C\/p\u003E\u003Cp\u003E#bloghugs, my friends. \u003C\/p\u003E\u003Cp\u003EWhat better way to share a few hugs than with the sweet, syrupy and nutty iconic baklava. It is Middle East’s grandest pastry and a visit to any bakery in the vast Middle Eastern countries will have you truly lusting after the large variety piled high on large metal platters. \u003C\/p\u003E\u003Cp\u003EApparently it is also an alleged aphrodisiac so … it’ll make a great treat for your Valentine tomorrow! \u003C\/p\u003E\u003Cp\u003EMake sure you use the freshest nuts you can find as the success of this dish depends on it. Do not skimp on butter as it imparts its flavors into the pastry giving it a richer and moister taste. I also add a few sticky dates to my baklava, which really adds a sensational highlight to the dessert. Use medjool dates, they are the “\u003Ca href=\"http:\/\/www.guardian.co.uk\/lifeandstyle\/2013\/jan\/24\/dates-truly-fruit-of-paradise\" target=\"_blank\"\u003Efruit of paradise\u003C\/a\u003E” and bring along juicy sweetness for a great flavor. \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Spiced Nut and Date Baklava \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/spiced-nuts-and-date-baklava\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Baklava 0021 by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8463166928\/\"\u003E\u003Cimg alt=\"Baklava 0021 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8106\/8463166928_5118604f47_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1h\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nYields: \u003Cspan class=\"yield\"\u003E30 servings\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E450g phyllo pastry \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E300g mixed nuts, I used cashews, pecans, hazelnuts, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g dates, pitted and finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E170g butter, clarified \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E½ teaspoon ground cardamom \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E½ teaspoon ground cinnamon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E½ teaspoon ground ginger \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the syrup\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E285g sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E180ml water \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon orange blossom water \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPre-heat oven to 135 degrees C. \u003C\/li\u003E\n\u003Cli\u003EIn a food processor place the nuts, dates, spices and sugar and pulse a few times till the mixture has coarse consistency. \u003C\/li\u003E\n\u003Cli\u003EGenerously brush a 24x34 cm baking tray with the butter. Layer 8 sheets of phyllo dough, brushing each sheet with more butter, then spread half of the nut and date mixture over the phyllo. \u003C\/li\u003E\n\u003Cli\u003EPlace another 4 sheets of phyllo over the mixture, also brushing each sheet with butter. Spread the remaining half of the nut mixture and finally layer the last 12 sheets of pastry, brushing with butter as you layer. \u003C\/li\u003E\n\u003Cli\u003EUsing a sharp knife, slice the baklava all the way through into diamonds. \u003C\/li\u003E\n\u003Cli\u003EBake the baklava slowly for 2 hours until the top is golden. Pour the cooled syrup (recipe below) as soon as the baklava comes out of the oven. Allow the baklava to cool to room temperature before serving. Baklava will keep in the tray, covered, for 3-4 days. \u003C\/li\u003E\n\u003Cli\u003ETo make the syrup place all the ingredients into a small saucepan and bring to a gentle simmer over a medium heat. \u003C\/li\u003E\n\u003Cli\u003EReduce the heat and cook the mixture over low heat until mixture becomes syrupy. This should take approximately 10 minutes. \u003C\/li\u003E\n\u003Cli\u003ERemove the syrup from the heat and allow to cool completely before using. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Baklava 0023 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8463162216\/\"\u003E\u003Cimg alt=\"Baklava 0023 by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8369\/8463162216_4519936385_b.jpg\" width=\"610\" height=\"914\" \/\u003E\u003C\/a\u003E       \u003Cp\u003EThe harmony of the warming spices, crunchy nuts and chewy dates layered between buttery pastry is irresistible on its own but the addition of the sweet syrup flavored with orange blossom water adds a touch of heaven. Sticky, sweet and wonderfully moreish. The perfect foodie hug for my friends, my readers and … my Valentine. Enjoy! \u003C\/p\u003E\u003Cp\u003EI’m taking off for London early tomorrow and really looking forward to \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/11\/LondonStylingPhotographyWorkshop2013.html\" target=\"_blank\"\u003Emy workshop\u003C\/a\u003E on Friday and Saturday. We have a full house with delegates coming in from Norway, Germany, Austria, Italy and of course the UK. I just cannot wait to feel the energy and creativity flowing in the 2 days and I am sure there will be a few hugs exchanged during this time as these workshops are very intensive and emotional. London always is always so exciting and I love meeting blogger friends for dinner or cocktails to catch up with them. This time I am really looking forward to seeing \u003Ca href=\"http:\/\/maisoncupcake.com\/\" target=\"_blank\"\u003ESarah\u003C\/a\u003E, \u003Ca href=\"http:\/\/iamafeeder.net\" target=\"_blank\"\u003EJackie\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.renbehan.com\/\" target=\"_blank\"\u003ERen\u003C\/a\u003E, \u003Ca href=\"http:\/\/mondomulia.com\" target=\"_blank\"\u003EGiluia\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.facebook.com\/nitinkapoorphotography\" target=\"_blank\"\u003ENithin\u003C\/a\u003E and \u003Ca href=\"http:\/\/anneskitchen.co.uk\/\" target=\"_blank\"\u003EAnne\u003C\/a\u003E to name a few blogger friends I have made through the blog and \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\" target=\"_blank\"\u003Epast workshops\u003C\/a\u003E. And I am very excited to finally meet my gorgeous hostess \u003Ca href=\"http:\/\/www.pukkapaki.com\/\" target=\"_blank\"\u003ESumayya\u003C\/a\u003E with whom I am co-hosting the London Workshop. Last but never least I will be reunited with my sister-from-another-mother, Jeanne who as always gives me a free bed when I am in London. \u003C\/p\u003E\u003Cp\u003ESo as you can see I will be hugging a lot of bloggers the next few days and partying wildly for Holly’s #bloghug party. Of course a very special #bloghug goes out to \u003Ca href=\"http:\/\/decor8blog.com\/\" target=\"_blank\"\u003EHolly\u003C\/a\u003E, the organizer of the party too. \u003C\/p\u003E\u003Cp\u003ETo you all ..\u003C\/p\u003E\u003Cp\u003E\u003Cfont size=\"6\"\u003E\u003Cstrong\u003Exoxo\u003C\/strong\u003E\u003C\/font\u003E\u003C\/p\u003E\u003Cp\u003EHave a special Valentine tomorrow and make sure you hug the special people in your life.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont size=\"3\"\u003E[WORKSHOP NEWS]\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ELONDON:\u003C\/strong\u003E If you would like to stay tuned to what’s happening during the London workshop you can follow the hashtag \u003Cu\u003E\u003Cstrong\u003E#LondonFoto\u003C\/strong\u003E\u003C\/u\u003E or @MeetaWFLH on Twitter or my \u003Ca href=\"https:\/\/www.facebook.com\/pages\/Meeta-K-Wolff-Photography\/249590195103873\" target=\"_blank\"\u003Ephotography page on Facebook\u003C\/a\u003E or catch me posting images on \u003Ca href=\"http:\/\/instagram.com\/meetakwolff\" target=\"_blank\"\u003EInstagram\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWEIMAR\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8428816295\/\"\u003E\u003Cstrong\u003E\u003Cimg style=\"margin: 0px 10px 0px 0px\" alt=\"Weimar2013WorkshopBadge-SIDEBAR-BLACK\" align=\"left\" src=\"http:\/\/farm9.staticflickr.com\/8503\/8428816295_c9c95d161f_b.jpg\" width=\"300\" height=\"320\" \/\u003E\u003C\/strong\u003E\u003C\/a\u003EWe are gearing up for a sensational workshop experience here in Weimar, Germany in March. Registrations have been filling\u0026#160; up fast but we still have a few selected spots left on the workshop. Don not miss it!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EShoot, Style, Craft \u0026amp; Design …\u003C\/strong\u003E the Weimar Food Styling, Photography and Design Workshop at the Landgut Holzdorf    \u003Cbr \/\u003E\n\u003Cb\u003E15 - 16 March 2013, Weimar, Germany     \u003Cbr \/\u003E\n\u003C\/b\u003EDetails \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/weimar-food-styling-photography-and.html\"\u003Ehere\u003C\/a\u003E.    \u003Cbr \/\u003E\n\u003Cstrong\u003ERegistrations now open \u003C\/strong\u003E\u003Ca href=\"https:\/\/docs.google.com\/spreadsheet\/viewform?formkey=dDFjZlZJTVdQYjhzY1VCRjFlUE5KN0E6MQ\"\u003Ehere\u003C\/a\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003Cstrong\u003E.\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EBe there!\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore huggable treats for your friends and Valentine from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"417\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmcE6F2rX5ZIsSs9N9ljso97m3sreNhRXOEnMmGtrJOg9-CnMAkKRYJpGct9KH_xRf6pALaS2qfl_5OHJW4RxMejaUb8eWAwQYRAgqGzik7r1eH7hl6VOpHGkuHkVlZgxwTugeqA\/s1600-h\/MatchaPralines06framed2%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px\" title=\"MatchaPralines06framed2\" border=\"0\" alt=\"MatchaPralines06framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiH9Lxoco611-TurFr4CEa1KEVhBrcDVzhySpBgeY2fmyMP4rDBv-4lF6WiFwJTS6NXR_LbQv084W0vxqcplmwhJsiazyi2z3OnpMFOqQf7O2_WRxCbE9bp5AAuqsyaJIm2HEQA5Q\/?imgmax=800\" width=\"164\" height=\"244\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhcjuQuJ1KlihZ-f6p_Y0YadquKUaTQYiV1xbDbuc8mXIDMHaRV61qSpe4_zTVfDybE5Cd-oSY25GS9IJ3WVe6gIszcJfFcm3yeCfLKV1ibH-ydWUAH9Ec13A_Em20H65icCgRc8Q\/s1600-h\/ChosSponge%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px\" title=\"ChosSponge\" border=\"0\" alt=\"ChosSponge\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7M4bqjp3tV808Waz1s-fniri8mwzFs-1OnJmQolsLBHhaghL80KxPr3aWeQprp-tmAiBJrFSpw20HSDmQSwL8zbRTpugUrYt6BATvp1reW2OBNYwyszLnwhYOKW40uWXD9JKMbg\/?imgmax=800\" width=\"164\" height=\"244\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"148\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhnTT8BCKY15jmtxm63fSfOPUvjc66tug3FpKWtAbKCzpi9WyDwHF0o1I7U2Jg91gGOdPGETX57tOSwMDAhBXr7OZOy2noinpuH0XwVrmiERqAK55LiefC1FotsJDjUMpG3k_BQig\/s1600-h\/MacaronsRosewaterRaspberry02framed2%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px\" title=\"MacaronsRosewaterRaspberry02framed2\" border=\"0\" alt=\"MacaronsRosewaterRaspberry02framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGycr_Rdpr0rytCPpGtb_y5QigPrFgmpDfZAyOCX84FStaLG7RYz2kabe3Pqv_aVb5NyCbLYFRIUmfkI6bYpP0YY0i7v-NY6fbNkXSyiyNGvZLtVurXyBNAQjEA_xPkM3Io2CB8Q\/?imgmax=800\" width=\"164\" height=\"244\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/sweet-gifts-matcha-white-chocolate.html\"\u003EMatcha White Chocolate Pralines with Pistachios\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/chocolate-espresso-sponge-pudding-and.html\"\u003EChocolate Espresso Sponge Pudding\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"148\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/03\/rosewater-and-raspberry-macarons.html\"\u003EMacarons - Rosewater and Raspberry\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6720533036585596276\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/02\/spiced-nut-and-date-baklava.html#comment-form","title":"38 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6720533036585596276"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6720533036585596276"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/02\/spiced-nut-and-date-baklava.html","title":"Spiced Nut and Date Baklava"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOtdQU14boMPdOCE0OO3FFi9ucMT68vN6G_GwnxA9UhqGrQWF4GKFA0c0HkNJulpUik3puaZ9w0DPYLTjz3i1HCFqUO9f5mhoN4L03-D2YqjzIG6fYvwUe4_k2UHB3BShUX3IJRg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"38"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8607034840196868325"},"published":{"$t":"2012-06-27T10:22:00.002+02:00"},"updated":{"$t":"2012-06-27T10:23:25.232+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Chocolate Treacle Sheet Cake"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Chocolate Treacle Sheet Cake (0035) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7449621674\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"Chocolate Treacle Sheet Cake (0035) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8020\/7449621674_ea473d0c36_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003EWhen it comes to food I’ve always believed that the word “diet” just does not belong in the same category. It sticks out like a sore thumb! I dislike seeing the word “diet”, “light” or “meal replacement” labeled on anything at the supermarket and take a big detour around these products. I love my butter, my bacon, my pasta and bring on the chocolate! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt’s the taste, nutrition, source and contents of my food that interests me more and I often look very closely at the ingredient list of the products that come into my shopping cart. What is \u003Cem\u003Emeal replacement\u003C\/em\u003E anyway and why would anyone want to do such a thing? \u003C\/p\u003E  \u003Cp\u003EDiets are not for me. I realized that a long time ago when, as a teenager, one tries out one fad after another. At an early age I knew that dieting was not going to be anything I was going to stick to for long. I simply enjoyed food too much to sacrifice it to random diet plans. \u003C\/p\u003E  \u003Cp\u003EUnfortunately I am not one of those lucky people whose metabolism works so well that it allows me to live on cake and chocolate and still keep my weight. With age came the wisdom and I understood that eating sensibly and balanced meals were the only things I needed to know to control my weight. I also understood that \u003Cem\u003Eskinny\u003C\/em\u003E or \u003Cem\u003Esize 0\u003C\/em\u003E was just not me because I love my curves too much. I am a woman for crying out loud not a stick or a wooden board! Like every woman, however, I do have parts of me that could do with a metamorphosis, but it is not going to put me on a meal replacement diet! \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"Chocolate Treacle Sheet Cake (0005) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7449623528\/\"\u003E\u003Cimg alt=\"Chocolate Treacle Sheet Cake (0005) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8163\/7449623528_099c857203_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EDeprive me of a certain food, I will crave it more. I think in this situation I am not any different to many of you. Instead I allow everything, the only catch is, decadent, rich and \u003Cem\u003Esinful\u003C\/em\u003E foods will be taken in small portions or in moderation. Chocolates, cakes, pasta in creamy sauces, rich hollandaise with the asparagus - it’s all allowed and I indulge in them when I feel like it. I just know that it does not do my body good to eat like this everyday. I simply balance these days out with days of lighter meals, prepared with fresh and seasonal produce, which we enjoy with equal gusto. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EBut on the days when you are craving for a sin what do you do?\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003EI tend to bake something rich and devilish! If you are on a diet …\u0026#160; this is not for those poor souls. It’s for those of you who enjoy tiny bites of sweet, rich and gooey gratification without repentance. A treat: because you need it, because you deserve it or because you’ve earned it - whatever the need be - this is most certainly the answer. \u003C\/p\u003E  \u003Cp\u003EIt’s sweet, let me set that straight right now. But this chocolate treacle sheet cake is not to be devoured in masses. The small squared delights are meant for a moment of indulgence to be enjoyed in moderation. A light coconut cake base is layered with an opulent creamy mixture of dark treacle and condensed milk and topped with a dark chocolate ganache. \u003C\/p\u003E  \u003Cp\u003EThe flavors of the dark treacle is very reminiscent to the strong, slightly bitter flavor of molasses, giving the sheet cake an incredible full-bodied taste. If you cannot find dark treacle, by all means substitute it with molasses or for a more caramel-y flavor use \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/cooking-school-5-ways-to-make-homemade.html\" target=\"_blank\"\u003Edulce de leche\u003C\/a\u003E. \u003C\/p\u003E    \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Chocolate Treacle Sheet Cake\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-treacle-sheet-cake\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Chocolate Treacle Sheet Cake (0035) by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7449621674\/\"\u003E\u003Cimg class=\"photo\" alt=\"Chocolate Treacle Sheet Cake (0035) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8020\/7449621674_ea473d0c36_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E40 minutes\u003Cspan class=\"value-title\" title=\"PT40M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hour 15 minutes\u003Cspan class=\"value-title\" title=\"PT1H15M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003EServes: \u003Cspan class=\"yield\"\u003Eapprox. 20 pieces\u003C\/span\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E150g all-purpose flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E40g desiccated coconut \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E90g raw muscovado sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E125g + 125g butter, melted \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E130g black treacle \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E800g condensed milk \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E185g dark chocolate, coarsely chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 tablespoons vegetable oil \u003C\/li\u003E   \u003C\/ul\u003E        \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPreheat oven to 180 degrees C. Grease a rectangle form (30 x 20 cm) with butter and line with baking paper. \u003C\/li\u003E  \u003Cbr\/\u003E    \u003Cli\u003EPlace flour, coconut, sugar and 125g melted butter in a bowl and whisk with an electric hand beater until the batter is smooth. Pour the batter into the form and even out the top with a spatula. Bake for approx. 15 to 18 minutes. Allow to cool. \u003C\/li\u003E   \u003Cbr\/\u003E     \u003Cli\u003EMake the filling by placing a bowl over a pot of simmering water and adding the treacle, remaining 125g butter and condensed milk. Stir continuously until the mixture becomes thick. This should take about 6 to 8 minutes. Pour the treacle filling over the cake and then bake for a further 20 minutes until it turns a lovely golden brown color. Take out of the oven allow it to cool, then place in the fridge until completely chilled and set. \u003C\/li\u003E  \u003Cbr\/\u003E      \u003Cli\u003EIn the meantime make the chocolate layer, by melting the chopped dark chocolate and oil in a bowl over a pot of simmering water at a low heat. Remove from heat and allow it to cool slightly. Carefully pour the cooled chocolate over the treacle layer. Allow it to set. \u003C\/li\u003E \u003Cbr\/\u003E       \u003Cli\u003ETo serve cut the cake in small squares and enjoy in little pieces with a strong espresso. \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/div\u003E          \u003Chr \/\u003E      \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ca title=\"Chocolate Treacle Sheet Cake (0040) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7449619820\/\"\u003E\u003Cimg alt=\"Chocolate Treacle Sheet Cake (0040) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7116\/7449619820_41f47dd6c1_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E       \u003Cp\u003EI allowed myself the treat because I just \u003Ca href=\"http:\/\/instagr.am\/p\/MGOyfzl6xQ\/\" target=\"_blank\"\u003Ecompleted my big project\u003C\/a\u003E for this year! \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"margin: 0px 15px 0px 0px; display: inline; float: left\" align=\"left\" src=\"http:\/\/distilleryimage0.s3.amazonaws.com\/d0c892a0badb11e19894123138140d8c_7.jpg\" width=\"300\" height=\"300\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EIt’s been submitted and the design team are working on the layout. For those of you who follow me on \u003Ca href=\"https:\/\/www.facebook.com\/meeta.k.wolff\" target=\"_blank\"\u003EFacebook\u003C\/a\u003E and \u003Ca href=\"https:\/\/twitter.com\/#!\/MeetaWFLH\" target=\"_blank\"\u003ETwitter\u003C\/a\u003E already have shared the good news with me. Thanks to you all for all the wonderful wishes. I’ll give you more details next week - promise. \u003C\/p\u003E  \u003Cp\u003EI would rather get back to this divine and naughty treat. Close your eyes and sink your teeth into a square of the soft and moist cake. You’ll immediately encounter a burst of flavors on your tongue - the intense and refined flavor of the dark chocolate will hit you first, which will then bring you to the sticky gooey filling that adds a slightly more complex taste to the palate and finally the chewy coconut cake layer brings it all together. \u003C\/p\u003E  \u003Cp\u003EIndulge - go on you are allowed - it makes life a little sweeter, a little easier and a lot happier. Make sure you share these with friends too it’ll not only save you from eating the whole sheet, but you’ll also be sharing the goodness and satisfaction that comes in these little bites. I took the rest to Soeren’s school garden party and was happy to see parents and the children enjoy the cake as much as we did. \u003C\/p\u003E\u003Cp\u003EHave a fantastic weekend - hard to believe the last one in June! Enjoy the sweeter side of life :o) \u003C\/p\u003E   \u003Cp\u003E\u003Cstrong\u003EYou might like these sweet treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Choc-Mocca Brownies (13) by MeetaA\" alt=\"Choc-Mocca Brownies by MeetaA\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChocWalBrownie13.jpg\" width=\"120\" height=\"197\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Choc Eclairs (01) by MeetaK\" alt=\"Choc Eclairs (01) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SLqUdYd2HkI\/AAAAAAAAC6Y\/rVN7iOUV8k8\/ChocEclairs01framed2.jpg?imgmax=800\" width=\"120\" height=\"177\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Croquembouche Pistachio Rosewater Pastry Cream (0011) by MeetaK\" border=\"0\" alt=\"Croquembouche Pistachio Rosewater Pastry Cream (0011) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9gJfFyNHVB9Rs0jGqdK6JCvZNlIEDGgfqLQYnKhMvyox-IubIEEwDQkLvDPU79stYHZuuTw3gYwEJzmrvIk7w1RDKkTmOURi1vN0lIlohJDURp2nxFQRYEUUY6hctVRZVzdNgJg\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/rich-chocolate-mocca-brownies.html\"\u003EBrownies - Chocolate Mocha \u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/c-bon-chocolate-eclairs.html\"\u003EChocolate Éclairs\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/croquembouche-with-pistachio-rosewater.html\"\u003ECroquembouche with Pistachio Rosewater Pastry Cream\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8607034840196868325\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/06\/chocolate-treacle-sheet-cake.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8607034840196868325"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8607034840196868325"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/06\/chocolate-treacle-sheet-cake.html","title":"Chocolate Treacle Sheet Cake"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_ChocWalBrownie13.jpg","height":"72","width":"72"},"thr$total":{"$t":"31"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5377116335574111760"},"published":{"$t":"2012-02-08T09:46:00.000+01:00"},"updated":{"$t":"2012-02-08T20:45:04.075+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Quarkkeulchen with Cranberries and a Cinnamon Blueberry Compote  - A German Specialty"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjO9PQSu36dj5yVoFpFHSAyTkR4e3ifUdosQGrx3xaaIDALlTaALeYdMhl6XXm2GPR-ESzNVk3RCWOYnSM1Xu8J3XNtvsyDG6L1NWgwyfZQg_LJSbvL8n9fNY9qgHnzTKakiQL1Sg\/s1600-h\/Quarkkeulechen_0118-WM%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0118) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0118) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTuanSCDQjJlws0vjEx5KQRX1BT7DkKSyaKPjuHrZFhwYpMhE0xe3PVs9gO-0SXJqh_r7A_5L1WX11oH72fyJzp48k3b2t6CzJYvCtHrmo4GNJUTEdaHcF8F1u1q1dcazBKu4Q3A\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EThe icy grip of winter holds us firmly. Just as I was thinking we were going to get the mildest winter in years, things took a turn and we are now facing the coldest winter in decades. It totally amazes me how we are at the mercy of Mother Nature. \u003C\/p\u003E  \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThe temperatures have dropped drastically and the record was -20 degrees C, which I noted yesterday morning as I left to work. At such temperatures it’s hard to get out of bed and face the cold. Each day we are facing new issues that the arctic cold brings with it. Frozen water-pipes, flocculation of diesel fuel in Tom’s car, coughs, fever and the sniffles. \u003C\/p\u003E  \u003Cp\u003EI am taking it in good stride as I am gathering new experience with each hurdle. Our frozen pipes are getting the luxury warmth treatment - wrapped in blankets warmed with their own little heater called … wait for it “the frost guard”.\u0026#160; I wish I had my own personal frost guard warming me every time I go out. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiBARCSWOJZHwzpqqPMGLo2pq8jaYErihlFAGUmqB9y9L7VEbiL1JJdRXMMR24R4lovtlrxLhckHKBez7mUSHJzVCogv8e2Kv495TBOxO9lfGvGfzikgpidQDaOot5IV3FQmazwog\/s1600-h\/Quarkkeulchen_Ing._0128-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0128) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0128) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgziLWGbg9bW1Km93ySwuhCP03xdsMhl83rYYFz4qGC68MYVODi3gP5_196S8l0t193xueeHDMl9apP_nHOoqNiLOnck9GMZ7DYk8xmC9btNRtOJe5J5puToTulBRamE6dMN2tZWA\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EUnfortunately though, I tried to brave the fever and sniffles both Soeren and Tom have carried around for the past week and alas - it looks like I am coming down with it. First Soeren who was out for a whole week and then Tom came home from Stockholm feeling feverish and weak. \u003C\/p\u003E  \u003Cp\u003EIt’s been lots of heartwarming soups and comforting stews around here lately topped off with plenty of Vitamin C. And special little treats - because how better to get them smiling and fit again than with divine sweet desserts.\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSHfbw9wVtu1SNNwk37YvHjMVF4tJBDdFLkgVA3HubF6UbG4iy5CbheoLR15BdaBdf6MoMQ7oyvb0sKUjanIETYNkk4ETSDiFpdr0TjGzwS1riw5uAQ7onuEqCoDm7I5jrlj5ZwQ\/s1600-h\/Quarkkeulechen_0130-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0130) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0130) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpbAUCvNKKgIIZz3Pyv2io0bFaUfGGQtW4ByrxoskorxptHFlIpFse1UUltBE4ZCNfaLI-8tyIyfoV8mHQ7P226xx10VAg7BSpqfMctW8QtRvAhDpOPh8ew2KxRFpUmNGRxfPa7Q\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EOne of Soeren’s favorite treats are the nostalgic and traditional \u003Cem\u003Equarkkeulchen\u003C\/em\u003E. He’s been asking me for several months to put up the recipe on the blog and share it with my readers. He does not do this often but every now and then he is convinced you all will enjoy a recipe and suggests that I put it up. \u003C\/p\u003E  \u003Cp\u003EWe made these the week he was at home ill. He had lost a lot of his appetite and I really needed him to get some nourishment into him as he was surviving on liquids, antibiotics and cough syrup!\u003C\/p\u003E  \u003Cp\u003E“Oh no!” he exclaimed looking at the menu planner for the school cafeteria for the day. “I am missing \u003Cem\u003Equarkkeulchen\u003C\/em\u003E at school today!”\u003C\/p\u003E  \u003Cp\u003EThat was all the motivation I needed. \u003Cem\u003EQuarkkeulchen\u003C\/em\u003E are easy to make with simple pantry ingredients. They are soothing and satisfying and I knew Soeren would devour them. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEipr7NfLlhp67TTlNaDi6MVORhqdxZVrUm9XdDfpLJLpXQbRecHmuvy9RZhO0zdz9vfx6ddLj8NHhVXlJmOUSBej9noFjMaB9MpJbYEv79nDWuC0hx6OiNZo-fU3VIJzy5-qItCIg\/s1600-h\/Quarkkeulechen_0124-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0124) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0124) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjK6eL218_Iq3p2auAOA7kjyAqafVLgdVnATm0tT1XSZmVQXsd4A-2XpTxnnx10Bai69WCn11eclPpLLm288wFxaygkfDz1KWWoXq1Rb2RK53CBKDYI3Nx7GdcbCMWiCO9LFZY5IA\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003ETom’s family comes from the German region of Saxony and \u003Cem\u003Equarkkeulchen\u003C\/em\u003E are one of the specialties of this region. I adore Tom’s grandmother’s cooking, who at the awesome age of 90 still lives alone, baking and cooking some incredible dishes. She has a wonderful knack of serving Saxonian specialties, like lentil soup with hearty sausage or dumplings made of yeast and served with stewed cherries (also something I have been told several times to share) and \u003Cem\u003Equarkkeulchen\u003C\/em\u003E smothered with cooked prunes\u003Cem\u003E.\u003C\/em\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003EIt’s always an attraction for me to watch her cook. Her silver hair gleaming in the sunlit kitchen and her small hands kneading or chopping as she tells stories, sometimes happy but often sad, of how they fled the Nazis during the second world war. Both Soeren and I can listen for hours, my eyes often welling up at the courageous lady standing in front of me making one of her specialties for her great grandson and me.\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgd0XH30_V5dpHZngPjL70HOMIXG4A0o69IiF-xI8_vnEsLJfRKQ0w77SINNnCZFVk2D6K7C_xFRl5C3kaSUzn9lS1AcXTTDyZhbv-M-TglZZ5I7coIEciMfc_rY4tRyl6v4ccCjQ\/s1600-h\/Quarkkeulechen_0140-Wm%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0140) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0140) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiaEgCD5NWzqcsfGKwgvau7KnTRK8NooREa6W5Q3vHUbmFTxaZ2SroJUtLyq8APSX4hW8_CNuNwFoiehx4tRhmmCTbgajNFs0MADH1BgO8uQAYTOfyI__eMA02ehyzO-GmMi_M_Aw\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003Cem\u003EQuarkkeulchen\u003C\/em\u003E are typically made of boiled potatoes, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E cheese, flour and raisins and served with generous dollops of applesauce. Fritters, flat dumplings, pancakes - they have been called all sorts of names but they are and will always be \u003Cem\u003Equarkkeulchen\u003C\/em\u003E and there is no mixing them with the other dishes. They are generally eaten during lunch time or as a afternoon snack. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4yD3DW9zekVsfYrjtXkCRYiLCiQyseNaGBUjJe-J1S-wrMuCRmhiSijtCFydQxkvMPKBh1e4bPKwvopMgufPDBIy-OVx_PZnvZbAO-btAFTEpHZcGLory_4EE8G42qwfXLze6ZA\/s1600-h\/Quarkkeulechen_0121-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0121) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0121) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7pztsra9DioxrFv8cwcduEzbtQU79ZxNMfXw9tPwou22Sw_BrsYSBlK43OKONw_D0FON9NT6fK-Mops_cJs1IzgUkdgZB8LeTmAS0EHUz7VuBrWDn8N587eyj4JQ5Dvb-r5gssg\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u0026#160;\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EMy recipe is based on Tom’s grandmother’s recipe with a few of of my minor adjustments. I prefer adding dried cranberries or cherries to the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E and usually make either fruit compote or stewed fruit, spiced with cinnamon, cardamom or nutmeg. I also hang the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\"\u003Equark\u003C\/a\u003E overnight to make it thicker and cheesier, which gives the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E a great consistency. \u003C\/p\u003E  \u003Cp\u003ESoeren and I wish you \u003Cem\u003EGuten Appetit\u003C\/em\u003E.\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Quarkkeulchen with Cranberries and a Cinnamon Blueberry Compote\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/quarkkeulchen-with-cranberries-and-a-cinnamon-blueberry-compote\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Quarkeulchen with Cranberries by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6836737571\/\"\u003E\u003Cimg class=\"photo\" alt=\" Quarkeulchen with Cranberries by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7173\/6836737571_b31708a0b0_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1H\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003EServes: \u003Cspan class=\"yield\"\u003Eapprox. 4\u003C\/span\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E500g jar of blueberries in own juice \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 tablespoons icing sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 cinnamon stick \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 tablespoon cornstarch \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E120g potatoes, boiled\u003C\/a\u003E \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 eggs, separated \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E80g sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E150g \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/quark-recipe.html\u0026amp;\"\u003Equark\u003C\/a\u003E, hung overnight in a cheesecloth \u003C\/a\u003E\u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g all-purpose flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g dried cranberries \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EZest of one organic lemon \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E4 tablespoons butter        \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E        \u003Col\u003E         \u003Cli\u003EPlace a sieve over a small saucepan and pour the blueberries, allowing them to drip, making sure to reserve the blueberry juice. Add cinnamon stick and icing sugar to the juices and simmer for approx. 5 minutes. Dissolve the cornstarch in a tablespoon of water and then pour it into the blueberry juice. Continue to simmer until the sauce begins to thicken, then add the blueberries and allow to warm through. Steep and keep warm, making sure the compote does not cook. Discard cinnamon stick before serving. \u003C\/li\u003E   \u003Cbr\/\u003E \u003Cbr\/\u003E       \u003Cli\u003EPeel boiled potatoes, discarding the skins and mash finely with a potato masher or using a potato ricer. Place mashed potatoes in a mixing bowl, add quark, sugar, egg yolks, flour, cranberries, lemon zest and mix with a wooden spoon to a silky smooth batter. \u003C\/li\u003E    \u003Cbr\/\u003E       \u003Cli\u003EIn a separate clean bowl whisk egg whites with the pinch of salt until stiff. Make sure not to overbeat the egg whites. Using a metal spatula gently fold the egg whites into the quark batter. Allow the batter to rest n the fridge for 20 minutes. \u003C\/li\u003E      \u003Cbr\/\u003E    \u003Cli\u003EMelt some butter in a pan. Using two tablespoons drop about a tablespoon of batter into the hot pan and gently flatten with the back of a spoon. Fry the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E on each sides for 2 minutes until they are a gorgeous golden color. \u003C\/li\u003E   \u003Cbr\/\u003E        \u003Cli\u003EServe the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E with the warm blueberry compote. \u003C\/li\u003E       \u003C\/ol\u003E     \u003C\/ul\u003E \u003C\/div\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdHuOaQF33YkZrl_8AeitiZq8aAJI0RtIZKlZpIpz2Fh5a3zS6Qqgdi1u9B8eZFNlkGddXjyj89gBuNdclYQBG3dbYHc6z9y1ZyI56aRQLnFx7mNT3tQMU9KSDFTD_vWyRZeHvfA\/s1600-h\/Quarkkeulechen_0143-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Quarkkeulechen with Cranberries (0143) by Meeta K. Wolff\" border=\"0\" alt=\"Quarkkeulechen with Cranberries (0143) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZlo-cvn_5xlpd0uJb9kFpkxu_Oo91elCWQ0iaCWDFAVnrnE-_W7gJbi8simG_x0n52QhETvgJFp9N2w5QH4dE3uRz1Lp50gNcie6-vGrH9iS0o5hgvWyMY-j9GtL3PgA9xDZdAA\/?imgmax=800\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EMake double portions of these because I guarantee you, plates will be licked cleaned and you’ll be begged for more. They freeze easily and can be quickly defrosted in the microwave or in the oven on a low heat. Hanging the quark overnight makes the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E creamier, and adds a lovely tangy note to the dish. Quark is very much like \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Fromage_frais\" target=\"_blank\"\u003Efromage frais\u003C\/a\u003E and with the consistency of cream cheese.The Saxonian \u003Cem\u003Equarkkeulchen\u003C\/em\u003E however are not to be confused with the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E from Berlin. What gets sold in Berlin as \u003Cem\u003Equarkkeulchen\u003C\/em\u003E is something quite different to the \u003Cem\u003Equarkkeulchen\u003C\/em\u003E from Saxonia. They still contain quark, but there's no potato in the dough and they are deep fried as balls. The result is more like a donut. \u003C\/p\u003E  \u003Cp\u003EMy blueberry compote provides the perfect sweet balance adding a fruity highlight and the cinnamon provides a wonderful sweet warmth. \u003C\/p\u003E  \u003Cp\u003EHope for all those also fighting the icy frost - stay warm and stay well. For those who are basking in the summer’s sun - send us some of that warmth mate ;o)\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline; float: left\" align=\"left\" src=\"https:\/\/lh3.googleusercontent.com\/-KDxzwAFteYE\/TsN-g1GYSMI\/AAAAAAAAImA\/YHrl06Qzjvs\/s800\/P2P%252520badge-Somerset%252520V1_15.11.11_thumb%25255B2%25255D.jpg\" \/\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ci\u003EOur \u003Ca href=\"http:\/\/www.platetopage.com\" target=\"_blank\"\u003EPlate to Page\u003C\/a\u003E workshops are designed not for the instructors to impose their style on others, but \u003Cstrong\u003Eto help participants hone their own skills\u003C\/strong\u003E. We believe that all who attend Plate to Page are talented in their own right, even if they are personally feeling uninspired or in a creative rut.\u0026#160; Often, \u003Cstrong\u003Einspiration is just waiting to be unleashed\u003C\/strong\u003E and all that is needed is \u003Cstrong\u003Ethe right environment, guidance, push and motivation\u003C\/strong\u003E. \u003Ci\u003ETo give you an idea of the fantastic work produced on the workshops, we would like to present some of these assignments. Hope you enjoy a wonderful piece, an excerpt from what was produced by \u003Ca href=\"http:\/\/www.princessmisia.com\"\u003EMarta Majewska\u003C\/a\u003E and \u003Ca href=\"http:\/\/duckandcake.blogspot.com\/\"\u003EElizabeth Pizzinato\u003C\/a\u003E when asked to produce a foodie article and pictures in the style of a gossip magazine like Hello: \u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/ciaobellacontessa-apeekinsideaplatetopageassignment\" target=\"_blank\"\u003E\u003Cstrong\u003ECiao Bella Contessa - a peek inside a Plate to Page assignment\u003C\/strong\u003E\u003C\/a\u003E.\u003C\/i\u003E\u003C\/i\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline; float: left\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhKIi76BHuxTC3UF1ISZ94pO-83sGjcFOZRA7hK4QfVpz8lwyM-Pv6hRXdQPD2dR3XjcuIbmkC8wOLxonhTDWlXXjN-nTGZjHkD90IKOyC6iEcD2bVFZjIJjKWnCAylfUxXVj_xAQ\/s800\/DubaiBadge-Sidebar-250.png\" width=\"300\" height=\"213\" \/\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003EIn April I’ll be in Dubai and giving a two day food photography and styling workshop at the stunning \u003Cstrong\u003ENasimi Beach at Atlantis, The Palm in Dubai\u003C\/strong\u003E. If you are in the area and have always wanted to improve your food photography and styling skills come and join me. \u003C\/p\u003E  \u003Cp\u003EDetails as follows:    \u003Cbr \/\u003E\u003Cstrong\u003EWhen:\u003C\/strong\u003E Tuesday 3rd and Wednesday 4th April     \u003Cbr \/\u003E\u003Cstrong\u003EWhere:\u003C\/strong\u003E Nasimi Beach, Atlantis, The Palm, Dubai, United Arab Emirates     \u003Cbr \/\u003E\u003Cstrong\u003EYour Instructor:\u003C\/strong\u003E Meeta K. Wolff     \u003Cbr \/\u003E\u003Cstrong\u003EYour Host:\u003C\/strong\u003E Sally Prosser     \u003Cbr \/\u003E\u003Ca href=\"http:\/\/mycustardpie.com\/food-photography-styling-workshop\/\"\u003E\u003Cstrong\u003EWorkshop Website\u003C\/strong\u003E\u003C\/a\u003E    \u003Cbr \/\u003EThank you to the awesome people at the\u003Cstrong\u003E Atlantis for sponsoring this event\u003C\/strong\u003E. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these sweet ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E   \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjR9mhmiSA-1pCfyOupxGecFVPYcxi0KRg5JsFmrHY_jxfB4vHzcYgwmRen84yeMeTr0qWVbbqF2xKU8puTekqLljJP2OpDi4-W7dlHw69FQabKAHdPu2r4EhdVQ6GbRBNjctloyw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhQcZ5TvHf-y2ss_CjrJnZDiOLFpA2eWA-Mada53RaxMwncAM26isFJj4LnJ9NdvmT3c2A4Kb_hkYGj6bR6Iv1wOCoAc-PbL__SXQl6O4Yhjwt4UA2nUkTvK7aYpp1JyPrm7AaJXw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E          \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SP95clYtd9I\/AAAAAAAADOU\/uUpwtPlkDhs\/SpicedChocOrangeBread01framed2.jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/08\/lingonberry-dark-chocolate-buns.html\"\u003ELingonberry Dark Chocolate Buns\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/daring-bakers-saffron-and-cardamom.html\"\u003ESaffron and Cardamom Doughnuts with Pistachios\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/spiced-chocolate-and-orange-bread.html\"\u003ESpiced Chocolate and Orange Bread\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E \u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp class=\"ingredient\"\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003C\/p\u003E  \u003Cp class=\"ingredient\"\u003E\u003C\/p\u003E  \u003Cul\u003E\u003C\/ul\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5377116335574111760\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/02\/quarkkeulchen-with-cranberries-and.html#comment-form","title":"35 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5377116335574111760"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5377116335574111760"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/02\/quarkkeulchen-with-cranberries-and.html","title":"Quarkkeulchen with Cranberries and a Cinnamon Blueberry Compote  - A German Specialty"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTuanSCDQjJlws0vjEx5KQRX1BT7DkKSyaKPjuHrZFhwYpMhE0xe3PVs9gO-0SXJqh_r7A_5L1WX11oH72fyJzp48k3b2t6CzJYvCtHrmo4GNJUTEdaHcF8F1u1q1dcazBKu4Q3A\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"35"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-917179039322906568"},"published":{"$t":"2010-10-28T07:48:00.001+02:00"},"updated":{"$t":"2010-12-10T13:51:54.457+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Daring Bakers: Saffron and Cardamom Doughnuts with Pistachios"},"content":{"type":"html","$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=\"Saffron Cardamom Doughnuts (009) by Meeta K. Wolff\" border=\"0\" alt=\"Saffron Cardamom Doughnuts (009) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqoWkh25CeuA-6KIKEEO2cNuuJXKJKCq2pObNr3DQDzB_CBzREMSHSA8VywC1JJU72Sg7yx6uTAc4kcGH7HvnJBwbIFbQvv49b2qam0dr0lkwuqhCmA8aoDICyHgGuDK3_ZJRDYA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EFrying and me – well we are not such good friends. Don’t get me wrong I find fried foods tantalizing and utterly delicious, but I also know that after indulging in fried foods, I not only feel guilty but also – greasy!\u0026#160;\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ESo I rarely fry at home. But when I do it has to be for a good cause. This month’s \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers\u003C\/a\u003E challenge was definitely a good cause. Doughnuts! Another sinful treat I do not often indulge in. When I do, I bake them to at least try and make them less – evil! \u003C\/p\u003E\u003Cp\u003EJohn F. Kennedy probably did not realize, standing on the pulpit at the Berlin Wall back in June 1963, that when he said “Ich bin ein Berliner!” he was in actual fact saying “I am a jam doughnut!” \u003C\/p\u003E\u003Cp\u003EA \u003Cem\u003EBerliner pfannkuchen\u003C\/em\u003E is a typical German doughnut made from a sweet yeast dough, fried in fat or oil and filled with a marmalade or jam and then dusted with some icing sugar. Bakeries in Germany nowadays offer them filled with all sorts of delightful fillings. Chocolate, flavored pastry creams, custards or my favorite advocaat cream are exquisite examples of the temptations that await me at bakeries here. So in a way I can understand why Mr. Kennedy might have been so distracted by these doughnuts. \u003C\/p\u003E\u003Cp\u003EYes I do know that it is a common misconception that Mr. Kennedy was calling himself a jam doughnut, when in actual fact he was perfectly right. By deleting the article \u0026quot;ein\u0026quot; would have stated that he is a \u003Ci\u003Eresident\u003C\/i\u003E of Berlin. Since Kennedy was not saying that he was actually from Berlin but instead declaring solidarity with the citizens, \u0026quot;Ich bin ein Berliner\u0026quot; was perfectly acceptable.\u003C\/p\u003E\u003Cp\u003EI just like the urban legend better and thought I’d share it with you for a little laugh. ;o)\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=\"Saffron Cardamom Doughnuts (003) by Meeta K. Wolff\" border=\"0\" alt=\"Saffron Cardamom Doughnuts (003) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgnFJM-G6vt4yZvSWKrtoGScj4brTz8O9QrROSh-IZnINE8FR-6mefz9iE2GPJxUaHKlQipQ3iDkMclMxkWEJA-63yAzYqgwxr5oOccnb5yvc_j3JrFBWcX0KD7H2ChPTO2NFcLdA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EFor this month’s Daring Bakers challenge I decided to indulge in the evil sin and fry the doughnuts. Lovely Lori of \u003Ca href=\"http:\/\/butterme-up.blogspot.com\/\" target=\"_blank\"\u003EButter Me Up\u003C\/a\u003E was our wonderful hostess this month and she provided several recipes for doughnuts for us to choose from. There was a sweet yeast dough recipe, cake dough, bomboloni (or as we say here in Germany, \u003Cem\u003EBerliner\u003C\/em\u003E) and a pumpkin doughnut recipe fitting the time of year. As I usually make doughnuts using a favorite cake dough recipe I decided to tackle the yeast dough for the challenge. \u003C\/p\u003E\u003Cp\u003EPlaying with flavor ideas I wanted to try an unconventional combination for doughnuts and I reached for my favorite two spices from my spice cabinet – \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\" target=\"_blank\"\u003Esaffron\u003C\/a\u003E and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E.\u0026#160; \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=\"Saffron Cardamom Doughnuts (0014) by Meeta K. Wolff\" border=\"0\" alt=\"Saffron Cardamom Doughnuts (0014) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAB74yBKnXPovyD9aVUs65V1WQal6TRDAn0R4MK7o2cjv_VX5CgMrH-immn4Da0M8pR9sCB-WWC6nQjmFlml4gCTBHt8qHbkmfkCpe43ZawH4UERIjeiP5tDxdINcvF4WHrD7d2A\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThe October 2010 Daring Bakers challenge was hosted by Lori of \u003Ca href=\"http:\/\/butterme-up.blogspot.com\/\" target=\"_blank\"\u003EButter Me Up\u003C\/a\u003E. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious. \u003C\/p\u003E\u003Cp\u003EYeast doughnuts take slighter longer to make, but the reward is a fluffy and airy doughnut that really is wonderfully moist and have an extraordinary chewy bite. I kept very much to the recipe provided by Lori, incorporating saffron and cardamom into the dough. I kneaded the dough with my hands – 45 minutes long – but had the most wonderful and pliable dough to work with. Finally while some of them were dusted with sprinkling of powdered sugar, others were drenched in a syrupy powdered sugar maple glaze with a sprinkling of pistachio nuts. \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ESaffron Cardamom Doughnuts with Pistachio\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/saffron-cardamom-doughnuts-with-pistacho\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYeast Doughnuts:\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EPreparation time:     \u003Cbr \/\u003E\nHands on prep time - 25 minutes      \u003Cbr \/\u003E\nRising time - 1.5 hours total      \u003Cbr \/\u003E\nCooking time - 12 minutes\u003C\/p\u003E\u003Cp\u003EYield: 20 to 25 doughnuts \u0026amp; 20 to 25 doughnut holes, depending on size\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003E\u003Cem\u003EDoughnuts         \u003Cbr \/\u003E\n\u003C\/em\u003E\u003C\/u\u003E360 ml milk      \u003Cbr \/\u003E\n70 g butter\u0026#160; \u003Cbr \/\u003E\n14 g active dry yeast (2 pkgs.)       \u003Cbr \/\u003E\n80 ml warm water (95°F to 105°F \/ 35°C to 41°C)      \u003Cbr \/\u003E\n2 large eggs, beaten       \u003Cbr \/\u003E\n55 g white granulated sugar\u0026#160; \u003Cbr \/\u003E\n1.5 teaspoon table salt\u0026#160; \u003Cbr \/\u003E\n1 teaspoon cardamom, ground      \u003Cbr \/\u003E\n1\/2 teaspoon saffron strands, crushed       \u003Cbr \/\u003E\n650 g all purpose flour + extra for dusting surface      \u003Cbr \/\u003E\nCanola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)      \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003E\u003Cem\u003EPowdered Sugar Maple Glaze         \u003Cbr \/\u003E\n\u003C\/em\u003E\u003C\/u\u003E480 g powdered (Icing) sugar\u0026#160; \u003Cbr \/\u003E\n2 tablespoons maple syrup      \u003Cbr \/\u003E\n2 tablespoons milk\u003C\/p\u003E\u003Cp\u003EPistachios, finely chopped     \u003Cbr \/\u003E\nAdditional powdered sugar for dusting\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDirections:\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPlace the milk in a medium saucepan and heat over medium heat just until warm enough to melt the butter. (Make sure the butter is melted so that it incorporates well into the batter.) Add the crushed saffron strands and let steep.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the butter in a bowl and pour warmed milk over. Set aside.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and butter mixture, first making sure the milk-saffron and butter mixture has cooled to lukewarm.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the eggs, sugar, salt, cardamom, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EChange to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook\/stand mixer – knead until the dough is smooth and not sticky. \u003C\/li\u003E\nI decided to use my hands and knead the dough. It is very sticky to start with but the more you knead the more the dough comes together into a lovely, shiny and smooth ball.\n\u003Cli\u003ETransfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EOn a well-floured surface, roll out dough to 3\/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECut out dough using a 2 1\/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7\/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPreheat the oil in a deep fryer or Dutch oven to 365 °F\/185°C.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EGently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETransfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cu\u003E\u003Cem\u003EPowdered Sugar Maple Glaze       \u003Cbr \/\u003E\n\u003C\/em\u003E\u003C\/u\u003E    \u003Col\u003E\u003Cli\u003EWhisk powdered sugar, 2 tablespoons maple syrup and 2 tablespoons milk to blend. Whisk to a medium thick glaze.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECan be made up to 3 hours ahead.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd doughnut holes to bowl of powdered sugar and toss to coat. Dust some doughnuts with powdered sugar.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESpread doughnuts on 1 side with powdered sugar maple glaze and sprinkle with pistachios.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EArrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/ol\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160; \u003Chr \/\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-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Saffron Cardamom Doughnuts (017) by Meeta K. Wolff\" border=\"0\" alt=\"Saffron Cardamom Doughnuts (017) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhQcZ5TvHf-y2ss_CjrJnZDiOLFpA2eWA-Mada53RaxMwncAM26isFJj4LnJ9NdvmT3c2A4Kb_hkYGj6bR6Iv1wOCoAc-PbL__SXQl6O4Yhjwt4UA2nUkTvK7aYpp1JyPrm7AaJXw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EWhat can I say? I know why I do not make doughnuts too often. Lucky enough the weekend was filled with good friends and fun times and I was able to share these with them. The dough had a gorgeous sunny vibrant yellow from the saffron and a delicious aroma of cardamom. A different flavor for a trusted pastry that was received really well with my German friends. I love surprising them with Indian flavors fused into something they know so well. \u003C\/p\u003E\u003Cp\u003EThank you Lori for a great fun challenge this month!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EPlate to Page Workshop \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 15px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4Yi89gQ_DY-wtqdOTYnDa_EVcDIP1rksKpZE1mUOq50KMM8m7CEyWc4Y1dOXvJIRSfnQNY1va0P0Z2ZY6Ckt1cslwJQ9JRUqmZeQHRWh3NcMoQjb8lzoomFHqy37LEv5UNN6HGQ\/s800\/P2P BadgeOriginal.jpg\" width=\"250\" height=\"355\" \/\u003E We’ve had an overwhelming response to the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/from-plate-to-page-hands-on-food.html\" target=\"_blank\"\u003EPlate to Page workshop\u003C\/a\u003E we announced earlier this week. I thank everyone of you who emailed, tweeted and spread the word.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EJust a quick note\u003C\/strong\u003E: if you really want to join us then \u003Ca href=\"http:\/\/platetopage.blogspot.com\/p\/register-now.html\" target=\"_blank\"\u003Eregister yourself\u003C\/a\u003E soon – we’ve had a big rush on the places and there are only a couple left. Registrations have come in from Cape Town, Canada, USA, Italy, UK and Holland and we are so blown away by it. \u003C\/p\u003E\u003Cp\u003EWe plan to provide you with a fresh new concept and trust me you will be working hard throughout the weekend. But we’ve set aside some time for play and fun too. ;o)\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these sinful treats 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\/AVvXsEg9gJfFyNHVB9Rs0jGqdK6JCvZNlIEDGgfqLQYnKhMvyox-IubIEEwDQkLvDPU79stYHZuuTw3gYwEJzmrvIk7w1RDKkTmOURi1vN0lIlohJDURp2nxFQRYEUUY6hctVRZVzdNgJg\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgGyIGgEP9Bx-2OfLcdJDTIYhJfMpvdwzI75sIfxPgr3Xe15LBbSmv8PF0vAfYiRURnZ4YEW0TZx-Libh-XPOry_OFITCCAbzgFdpVWWR42PCZ4egBjIRsm3S9Iud5dG3XQh4oNWA\/[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SQRkp3CrXGI\/AAAAAAAADPs\/0naNOPmDPcg\/ChocolatePralines 01 framed[2].jpg?imgmax=800\" width=\"120\" height=\"174\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/croquembouche-with-pistachio-rosewater.html\" target=\"_blank\"\u003ECroquembouche with a Pistachio Rosewater Pastry Cream\u003C\/a\u003E\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\/11\/daring-bakers-cannoli-with-gianduja.html\" target=\"_blank\"\u003ECannoli with Gianduja Cream and Lemon Goat Cheese 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=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/decadent-fudge-pralines-with-cardamom.html\" target=\"_blank\"\u003EFudge Pralines with Cardamom and Chocolate\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; \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 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\/917179039322906568\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/10\/daring-bakers-saffron-and-cardamom.html#comment-form","title":"41 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/917179039322906568"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/917179039322906568"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/10\/daring-bakers-saffron-and-cardamom.html","title":"Daring Bakers: Saffron and Cardamom Doughnuts 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"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqoWkh25CeuA-6KIKEEO2cNuuJXKJKCq2pObNr3DQDzB_CBzREMSHSA8VywC1JJU72Sg7yx6uTAc4kcGH7HvnJBwbIFbQvv49b2qam0dr0lkwuqhCmA8aoDICyHgGuDK3_ZJRDYA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"41"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2205630740070125194"},"published":{"$t":"2010-09-20T16:46:00.002+02:00"},"updated":{"$t":"2010-09-20T19:16:06.010+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Macarons"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Rooibos Chocolate Chai and Sweet Spicy Chocolate Cinnamon Macarons"},"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=\"Rooibos Chocolate Chai and Sweet Spicy Chocolate Cinnamon Macarons (0022) by MeetaK\" border=\"0\" alt=\"Rooibos Chocolate Chai and Sweet Spicy Chocolate Cinnamon Macarons (0022) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgode73MLHjv2_Gq3GW5-wTVAw-Qu-AyPnjI0AvTCiqRNlOvikzVa6vXVicf_XPzZLLioZ8tM2zefBWbNyN2fBICTPVwj9W9zS_Eh_Aju2NUBsDkBl-bP_p-xU0iTI436EYfHK21w\/?imgmax=800\" width=\"497\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EWe’d sit on the concrete wall in the sweltering heat waiting for the big yellow American school bus to come around and pick us up. To me the bus always looked rather out of place on the synthetic streets of Doha. But then everything in Doha was imported and somehow looked rather out of place.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThe rows of perfectly aligned palm trees that adorned the Corniche street were shipped in from California and the water to keep them irrigated was brought in tankers every day from the desalination plants outside of the capital. Between a gorgeous turquoise blue sea and a barren desert area the Doha Sheraton hotel stood out majestically like a sore thumb. In the mid-eighties it was the pearl at the end of the West Bay area, which was nothing like the West Bay of today! \u003C\/p\u003E\u003Cp\u003EThe primary function of the yellow American bus was to do it’s hourly rounds between the staff compounds, the executive apartments and hotel, bringing the several employees back and forth. For the kids of the executive staff it was the perfect means to get to our favorite leisure place. \u003C\/p\u003E\u003Cp\u003EThe Sheraton was a paradise in an otherwise arid and dull surrounding. For me and my friends it was the in place to hang out at after school. We had the luxury of a private beach and lagoon, tennis, squash, water-skiing, sailing, a selection of several restaurants all within a walkable radius. \u003C\/p\u003E\u003Cp\u003EAs the daughter of the director I had further access to one of the really cool parts of the hotel - the pastry kitchen. That was always my first stop when the yellow American bus dropped us off in the basement parking of the hotel. My brother and I would run through the corridors, greeting the security guards and the housekeeper and bound up the stairs - destination the kitchen. As we barged through the double doors, winding and dodging our way around waiters, cooks and busboys, we barely noticed the hustle and bustle of the hectic kitchen. \u003C\/p\u003E\u003Cp\u003E“Guten Tag!” we’d shout to the Austrian Executive chef, who’d wave his huge hands and his cute chubby face would break into a grin.    \u003Cbr \/\u003E\n“Quickly! He has made something special today!” He’d shout back knowing very well where it was we were headed.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EIt was not till we actually turned the corner that we would slow down. Things moved at a slightly slower pace here. Today I wonder if it was due to the creative minds at work or rather due to the Swiss pastry chef himself. The common joke amongst his colleagues was usually that clocks ticked differently (read slower) in Switzerland. Whatever it was, I was always enveloped by the atmosphere in and around the pastry kitchen. There was a serenity that starkly contrasted the rest of the main kitchen. Getting closer to the entrance we were embraced by a mélange of aromas, making me stop in my tracks. Closing my eyes, I would begin to guess what spices and ingredients were being used. \u003C\/p\u003E\u003Cp\u003EThis would cause much agitation to my brother, who wanted nothing more than to get into the pastry kitchen and get the loot of the day. As we stood in the entrance of this sweet temple, eyes gleaming, we knew we had it better than Charlie in Willy Wonka’s factory. We waited and it was never too long before the pastry chef discovered us. Looking up from his thick framed glasses and peering over his current masterpiece, to me he was a strange combination of a mad scientist and a business man. His smile usually lit up the room and it was our signal to step further into the kitchen. \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=\"Rooibos Chocolate Chai and Sweet Spicy Chocolate Cinnamon Macarons (0025) by MeetaK\" border=\"0\" alt=\"Rooibos Chocolate Chai and Sweet Spicy Chocolate Cinnamon Macarons (0025) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiEPBFs4fSbkl7eH6FsxiaQyivtbdKYhUyrxfSBsVfqMWPhYYMa_vxYkY9zk5qLYGWn-dR_8Q1ybazMzB-6f6pXEexePzz0kdb1IrbbxFtMQdiHKVe1sCJ0YqZlRh2gUCRIlGfQng\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E\u003Cp\u003EWe would get our daily tour of the different desserts of the day, licking and tasting our way through each creation. Mousse au chocolat, panna cotta, tarts and pastries, cookies and breads, cakes and gateaux, creams and custards, chocolates and sweets\u0026#160; - this was the real sugar rush! \u003C\/p\u003E\u003Cp\u003E“So Meeta,” the pastry chef would say in his heavy Swiss accent, “what is the spice of the day?” He knew the secret guessing game I always played before entering the pastry kitchen.    \u003Cbr \/\u003E\n“Cinnamon!”     \u003Cbr \/\u003E\nAnd with that he would secretly place a small piece of chocolate in my hand, always with different complementary flavor and always with the words “Because chocolate is never \u003Cem\u003Ejust\u003C\/em\u003E chocolate!”\u003C\/p\u003E\u003Cp\u003EWise words from a genius!\u003C\/p\u003E\u003Cp\u003EThese macarons are inspired by these words. Because chocolate is never just chocolate, the ways to indulge in it are endless. My childhood memories have always been sweet and drenched in a lot of chocolate so when \u003Ca href=\"http:\/\/mactweets.blogspot.com\/\"\u003EMactweets\u003C\/a\u003E announced the latest challenge I instantly knew what flavor would dominate my macarons this month. This month’s \u003Ca href=\"http:\/\/mactweets.blogspot.com\/2010\/08\/mac-attack-11-long-ago-and-far-away.html\"\u003EChildhood Summer Memory Mac Attack challenge\u003C\/a\u003E brought back many glorious memories for me and every one of them led me to chocolate. \u003C\/p\u003E\u003Cp\u003EMy Rooibos Spiced Chocolate Chai macarons are spiked with an aromatic sprinkling of organic rooibos spiced chai brought to me by my gorgeous spice sister \u003Ca href=\"http:\/\/www.cooksister.com\/\"\u003EJeanne\u003C\/a\u003E. When I opened the box I was greeted by an incredible aroma of spices that instantly transported me back to the pastry kitchen in Doha. The blend of rooibos and honeybush tea leaves had cardamom pods, cocoa peel, cinnamon, orange and lemon peels to name just a few of the wonderful ingredients in the mix. This was all grounded with the almonds and some extra dark cocoa powder for a richer chocolaty taste. The filling was based on the dark chocolate cream I used for the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/studmuffin-macarons-raspberry-tea.html\"\u003ERaspberry Tea Macarons\u003C\/a\u003E, using a sweet and spicy cinnamon paste from Morrison’s, given to me by sweet Sarah of \u003Ca href=\"http:\/\/blog.maisoncupcake.com\/\"\u003EMaison Cupcake\u003C\/a\u003E, instead of the tahini paste. \u003C\/p\u003E\u003Cp\u003EThe result: a sublime blend of sweet and spice with the rich bold flavors of chocolate. \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERooibos Chocolate Chai and Sweet Spicy Chocolate Cinnamon Macarons\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/rooibos-chocolate-chai\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EFor the macaron shells\u003C\/em\u003E       \u003Cbr \/\u003E\n110g icing sugar       \u003Cbr \/\u003E\n60g almonds, very finely ground       \u003Cbr \/\u003E\n60g egg whites, (about 2 eggs) aged for either 5 days in the fridge, then for 24 hours at room temperature or a little over 24 hours on the countertop       \u003Cbr \/\u003E\n40g granulated sugar       \u003Cbr \/\u003E\n15g Rooibos spiced tea blend, finely ground (with the almonds). I used \u003Ca href=\"http:\/\/www.solarisbotanicals.com\/details.php?id=17\"\u003ESolaris Organic Rooibos Chocolate Chai\u003C\/a\u003E       \u003Cbr \/\u003E\n15g dark cocoa powder\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EFor the filling        \u003Cbr \/\u003E\n\u003C\/em\u003E200g Dark chocolate couverture, finely chopped       \u003Cbr \/\u003E\n150ml double cream       \u003Cbr \/\u003E\n3 teaspoons Morrison’s sweet and spicy cinnamon paste. Alternatively use a good sprinkling of ground cinnamon\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\u003EFor the macaron shells\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPrepare your baking tray and baking sheets with a stencil of circles. Draw circles on some baking paper using a (mathematical) compass about 2 cm in diameter. Then place some white parchment paper on the baking tray and flip the baking paper back around. Or use\u003Ca href=\"https:\/\/docs.google.com\/fileview?id=0B1v5LMWS4icIMDJmMjE0N2MtYzMxMC00M2MxLTk0N2YtYmQ4NDNkOGI3ZWUw\u0026amp;hl=en\"\u003E this macaron template\u003C\/a\u003E.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large mixing bowl mix the egg whites with an electric hand beater (alternatively you can use a stand mixer with the whisk attachment) until it is thick and frothy. Gradually add the granulated sugar, whisking all the while, until the mixture turns into a thick glossy meringue. The consistency of the macaron batter should be similar to hair mousse or shaving foam. Make sure the meringue is not over-beaten or else it will be too dry.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a food processor pulse together icing sugar, almonds, cocoa powder and roibos spiced tea leaf blend until everything is finely ground and powdery. Sift the mixture 2 or 3 times to make sure there are no lumps.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the dry ingredients into a bowl. Add the meringue in three portions, giving it a quick fold using the \u003Cem\u003Emacronnage\u003C\/em\u003E technique described in\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/pistachio-and-lemon-cream-macarons.html#macaronstips\"\u003E my macaron tips section\u003C\/a\u003E. Fold the mixture a few times to break the air. Continue until you get a smooth and supple mixture, thick in consistency so that when you lift the spatula it flows back in thick ribbons. Test a small amount on a plate – should the tops fall back and flatten by themselves then it is ready, if not give it a few more folds.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFill a piping bag with a plain tip with the batter and pipe small rounds (2 cm in diameter) on your prepared baking paper. Leave the macarons to rest and dry for about 15 to 30 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn the meantime preheat the the oven to 150 degrees C. When the macarons are ready bake the shells for 12-15 minutes. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cem\u003EFor the filling\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPut the cream into a saucepan and bring nearly to the boil, so it is scalding hot.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the finely chopped chocolate in a heatproof bowl, pour the hot cream over and allow the chocolate to melt into the hot cream. Finally, gently stir to mix.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELeave it to cool long enough for it to be a nice spreadable consistency.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EOnce the chocolate ganache has cooled stir in the cinnamon paste. Place in refrigerator for it to set and thicken further. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EAssembling the macarons        \u003Cbr \/\u003E\n\u003C\/strong\u003EPipe small portions of the chocolate-cinnamon filling on one of the shells and gently cover with another shell. Do not press. Continue to do this until you have used up all of the filling and shells. If the ganache is really thick, simply use two spoons and spoon portions on the shells. \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cstrong\u003EStoring Macarons\u003C\/strong\u003E       \u003Cbr \/\u003E\nIf you are not going to be using them right away you can store the shells in an airtight container at room temperature for 2-3 days.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey freeze well too but it is recommended to freeze them unfilled. To fill them take the shells out of the freezer 48 hours prior to serving and without defrosting fill them. This way the flavors will be allowed to blend as they thaw.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMacarons taste best the next day. Prepare and fill them, then keep them in an airtight container in the fridge. This allows the flavors to intermingle with each other. Enjoy them at room temperature the next day.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/ol\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\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=\"Rooibos Chocolate Chai and Sweet Spicy Chocolate Cinnamon Macarons (0023) by MeetaK\" border=\"0\" alt=\"Rooibos Chocolate Chai and Sweet Spicy Chocolate Cinnamon Macarons (0023) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXbb60YAvu-gtHG0vXCspzSOjm0oeM8s5az1Lc3t9ywjsVu-wgMLz0SC_KelxoUdsuoziGetNNvIhEMyBPF_RdECSLrgFdmABozExQIW556aq4LFUnymwjBlZfSPGcPJvwPl7wWw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E\u003Cp\u003ESeveral years later I was standing in the same kitchen, all grown up and nervous as I embarked on my training. My mentors and tutors in each department had seen me grow up into an ambitious adult and knew the energy I brought along with me. They expected a lot from me. It was the Swiss pastry chef who winked at me that very first day, placing a piece of chocolate in my hand, making all my nervousness melt away. \u003C\/p\u003E\u003Cp\u003EThe shells provide a rich chocolaty flavor and the spices an intense aromatic experience . The filling with it’s sweet and spicy cinnamon note adds a fantastic bite to the dark chocolate ganache making the macarons simply an explosive flavor combination. They did not last too long as Soeren took an instant liking to them and between packing a few for his lunchbox, indulging in a few myself and giving a few to a girlfriend as a little gift, I had a hard time keeping one for Tom to taste. \u003C\/p\u003E\u003Ccode\u003E\u003Ca name=\"TasteLebanon\" id=\"TasteLebanon\"\u003E\u003C\/a\u003E\u003C\/code\u003E \u003Cp\u003E\u003Cstrong\u003EMonthly Mingle - Taste Lebanon\u003C\/strong\u003E     \u003Cbr \/\u003E\n\u003Cimg style=\"border-right-width: 0px; margin: 0px 20px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"MMBadge-10.2010\" border=\"0\" alt=\"MMBadge-10.2010\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzP_NiA5c_hRIA4glD6EFkiD8Frtj8C9mNYqGB5lfNmEOUSKG4cfyJoQc2y8bpmmiAkhcGQz7hYLec3pZcAuiVkQIC8iMY3FsKp-9ZFPkoBENGFMtMG8HXwkQ_iZwhgmSeXSzWcA\/?imgmax=800\" width=\"300\" height=\"300\" \/\u003E This month the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E takes us to beautiful Lebanon. My hostess Bethany of \u003Ca href=\"http:\/\/www.dirtykitchensecrets.com\/\"\u003EDirty Kitchen Secrets\u003C\/a\u003E asks us to take a trip into the unexplored dishes of Lebanon. \u003C\/p\u003E\u003Cp\u003E“\u003Cem\u003ELebanese cuisine has become synonymous with mezze, hummus and tabouleh. But, did you know that there is a whole other side to Lebanese cuisine that seems to be relatively unexplored and still very much a secret to the West? Tabkha (s.) refers to any home-cooked, wholesome dish that is traditionally prepared by mothers and grandmothers around Lebanon. I have fond memories of coming home from school to one-pot dishes and stews simmering on the stove as my grandmother would meticulously set the table. Mezze (pronounced mezza in Lebanese), is typically reserved for restaurants, on weekends, when families come together. If you’ve ever seen a lavish, Lebanese mezze spread you’ll quickly understand that to recreate such a spread at home is near impossible without the manpower of a full commercial kitchen staff.”\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003ECome travel with us and \u003Ca href=\"http:\/\/www.dirtykitchensecrets.com\/taste-lebanon-monthly-mingle-i-wanna-mingle-with-you\/\"\u003ETaste Lebanon\u003C\/a\u003E like you’ve never done before, you might be surprised at what you discover. Your deadline is October 18th, so you have plenty of time to get creating. For further details on how you can enter please visit the Monthly Mingle \u003Ca href=\"http:\/\/www.dirtykitchensecrets.com\/taste-lebanon-monthly-mingle-i-wanna-mingle-with-you\/\"\u003ETaste Lebanon announcement page\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore Macarons 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\/AVvXsEg0u_zhdtrDRgrjrrn_6apHtXT_OTJxXRcel-bWrciXB9oNkxjNgnwO_UEQgvktwIzsOomeVHC3OHyX0r4LGcZ6LK4Py2y4rfLEKz7qRufVynhShUEkTK1qYtQwQb7fEnWZFDxahQ\/ Chcocolate Tahini Macarons_0004-CR Meetak[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjVpvSzlJQQO0-w-6vJx_xQazqVVnBml26D7kNhNtKqRT4nmsQMhWIDjfcNGlbLR6yN67LOSbQL4P0j_ol_b2-1AHt_9yxtL1O98b6Hguxav0fSYDImK9PNrORLHZ6rCLFcoJk25g\/[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\/AVvXsEjT-a-P1g-B-0OkJL1QJwP6Gmd7zX9W4zb9iYesAy0sj5IYUUzGd4T-V2_xm4hRHNj9o7-KdYKnxrrTwjGf6iljqaRbaO4AXIJ1dxIMHQv8IpfCTtb_t-H9KhSGdQ-qAdeWqBsN4Q\/?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\/studmuffin-macarons-raspberry-tea.html\" target=\"_blank\"\u003ERaspberry Tea Macarons with Tahini Dark Chocolate Cream\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/campari-orange-and-grapefruit-macarons.html\" target=\"_blank\"\u003ECampari Orange and Grapefruit Macarons\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/04\/matcha-macarons-with-passionfruit-curd.html\" target=\"_blank\"\u003EMatcha Macarons with Passionfruit Curd\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\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 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\/2205630740070125194\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/09\/rooibos-chocolate-chai-and-sweet-spicy.html#comment-form","title":"54 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2205630740070125194"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2205630740070125194"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/09\/rooibos-chocolate-chai-and-sweet-spicy.html","title":"Rooibos Chocolate Chai and Sweet Spicy Chocolate Cinnamon Macarons"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgode73MLHjv2_Gq3GW5-wTVAw-Qu-AyPnjI0AvTCiqRNlOvikzVa6vXVicf_XPzZLLioZ8tM2zefBWbNyN2fBICTPVwj9W9zS_Eh_Aju2NUBsDkBl-bP_p-xU0iTI436EYfHK21w\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"54"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3471342107631887216"},"published":{"$t":"2010-06-14T19:43:00.003+02:00"},"updated":{"$t":"2010-07-19T10:53:30.182+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Macarons"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Studmuffin Macarons: Raspberry Tea Macarons with Tahini Dark Chocolate Cream"},"content":{"type":"html","$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=\"Raspberry Chcocolate Tahini Macarons (0004) By MeetaK\" border=\"0\" alt=\"Raspberry Chcocolate Tahini Macarons (0004) By MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0u_zhdtrDRgrjrrn_6apHtXT_OTJxXRcel-bWrciXB9oNkxjNgnwO_UEQgvktwIzsOomeVHC3OHyX0r4LGcZ6LK4Py2y4rfLEKz7qRufVynhShUEkTK1qYtQwQb7fEnWZFDxahQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EI've made you wait for this - haven't I? I began receiving emails and FB messages asking me if I had forgotten about my promise to reveal not only the recipe, but many of you were very keen on hearing what a \u003Cem\u003Estudmuffin\u003C\/em\u003E is!\u003C\/p\u003E\u003Cp\u003EFirst allow me to thank everyone for the fantastic \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/studmuffin-macarons-for-birthday-girl.html\" target=\"_blank\"\u003EBirthday wishes\u003C\/a\u003E on my teaser post, for the emails, FB messages and tweets. I was touched and found myself teary eyed often on the day. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003E\u003Cem\u003EStudmuffin\u003C\/em\u003E is a word that exists to date in the vocabulary of maybe a handful of ladies. By definition it refers to anything, but more likely to apply to \u003Ci\u003E\u003Cstrong\u003Eanyone\u003C\/strong\u003E\u003C\/i\u003E completely droolworthy, delicious and downright scrumptious. It is vital that every girl have a \u003Cem\u003Estudmuffin\u003C\/em\u003E. Because \u003Cem\u003Estudmuffins\u003C\/em\u003E not only are eye-candy and makes ones pulse race faster, they often are the inspiration to incredible creativity.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EStudmuffins\u003C\/em\u003E can also be responsible for an email exchange between you and your girlfriends, in which 35 emails are exchanged in the most hilarious manner in a span of a few hours. Don't believe me? Send an email of your \u003Cem\u003Estudmuffin\u003C\/em\u003E dressed tastelessly and disclose that the stylist needs to be shot! You'll cherish those emails and love your girlfriends at their ability to join you in pure teenage silliness. I do! \u003C\/p\u003E\u003Cp\u003EThat email exchange was in actual effect responsible for this macaron creation. The flavors for the macarons was something I brought back with me from my recent trip to \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/02\/dubai-lifestyle-has-it-all-boomed-out.html\"\u003EDubai\u003C\/a\u003E, where I had the opportunity to test various macarons \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/03\/rosewater-and-raspberry-macarons.html\"\u003Eat a divine place in Dubai Mall\u003C\/a\u003E. The original macarons that I tested there were raspberry and tahini. There was nothing else I came away with. No recipe, no other ingredients. So I began experimenting with my own ideas.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Raspberry Chcocolate Tahini Macarons (0007) By MeetaK\" border=\"0\" alt=\"Raspberry Chcocolate Tahini Macarons (0007) By MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiuUuDWPmGONgf4mncmztL8T9-hzAQtLkG8DOScbZatu9aV0RYrYa3f-fJbJm8ZjEm2CJ63RcEUvSgY0hBB-RLs6exoRbqCYUTrzAoDbdHwGawob3X3vyYQ55KJte0OM2blsy5BhA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EThese macarons brought out the wild side in me as I experimented, scrapped ideas then went back and experimented some more. But then on that day as my lovely \u003Ca href=\"http:\/\/www.cooksister.com\/\"\u003Esweary\u003C\/a\u003E, \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\/\"\u003Esaucy\u003C\/a\u003E, \u003Ca href=\"http:\/\/mykugelhopf.ch\/\"\u003Esporty\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.saffronandblueberry.com\/\"\u003Esnarky\u003C\/a\u003E girlfriends were talking \u003Cem\u003Estudmuffins\u003C\/em\u003E via email something clicked. We did not even mention macarons in that email nor did we talk about food or ingredients, I was just fueled by my urge to take something homemade for my girlfriends to London as a special treat. A few days before I was to leave I decided to stop the experimenting and throw it together. \u003C\/p\u003E\u003Cp\u003EWait - throw ingredients together for a macaron? Can one do that? Well like I said this recipe brought my wild side out. I had egg whites leftover from making the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/croquembouche-with-pistachio-rosewater.html\"\u003Epistachio rosewater croqembouche\u003C\/a\u003E, aging in the refrigerator and had a pretty good conception of the filling. What I was missing was the true raspberry flavor for the shells. It was Soeren actually who gave me the idea of using raspberry tea, indirectly. He wanted me to buy some flavored tea to make homemade iced tea and as we were looking at the aisle of teas provided at my supermarket, I was overwhelmed by the variety. I picked out the teas for our iced tea and as I was about to walk off, I stopped. And thought. Then looked at the aisle again, shrugged my shoulders and grabbed the packet of raspberry tea. It was worth a try. \u003C\/p\u003E\u003Cp\u003EThe rest was pretty much winging it as I went along. I had abandoned the ideas and notes I had jotted in my notebook and went to work on the concept I had in my head. \u003C\/p\u003E\u003Cp\u003EI ground the tea leaves and dried raspberries along with the almonds for the shells and part of the color comes from the dried raspberries. The filling is an irresistible mix of rich dark chocolate couverture from Lindt, a light sprinkling of fleur de sel and a few tablespoons of tahini paste. \u003C\/p\u003E\u003Cp\u003EThe reason I used couverture was basically\u0026#160; because one can use a higher proportion of chocolate to cream. As couverture is more viscous than ordinary plain chocolate one can increase the amount of couverture to that of double cream. Resulting in a more rich and intense chocolate 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=\"Raspberry Chcocolate Tahini Macarons (0003) By MeetaK\" border=\"0\" alt=\"Raspberry Chcocolate Tahini Macarons (0003) By MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEihPApOle86ZDXchY4BtIhD0vbYXyroQTqg1OjYp2L0GMvJUtoN29BOrogOATieYE5cF5qZKJnJ55UvNQWdz5d_RE_MKSZdArMOTXMxUOr5AzXfiVDZLGeP50hiMAIo5FeVLH3lAA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E If you are making macarons for the first time please read my comprehensive collection of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/pistachio-and-lemon-cream-macarons.html#macaronstips\"\u003Emacaron tips\u003C\/a\u003E. All the way from the prep work to removing macarons from the baking paper, you’ll find valuable tips and tricks for perfect macaron making. \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERaspberry Tea Macarons with Tahini Dark Chocolate Cream\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/raspberry-tahini-choc-macarons\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003E\u003Ci\u003EFor the macaron shells\u003C\/i\u003E\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003E110g icing sugar      \u003Cbr \/\u003E\n60g almonds, very finely ground       \u003Cbr \/\u003E\n60g egg whites, (about 2 eggs) aged for either 5 days in the fridge, then for 24 hours at room temperature or a little over 24 hours on the countertop       \u003Cbr \/\u003E\n40g castor sugar       \u003Cbr \/\u003E\n15g raspberry tea with dried raspberries, finely ground (with the almonds)\u0026#160; \u003Cbr \/\u003E\na few drops of red food coloring\u003C\/p\u003E\u003Cp\u003E\u003Ci\u003E\u003Cu\u003EFor the filling\u003C\/u\u003E\u003C\/i\u003E\u003C\/p\u003E\u003Cp\u003E200g Dark chocolate couverture, finely chopped      \u003Cbr \/\u003E\n150ml double cream       \u003Cbr \/\u003E\n3-4 tablespoons tahini paste       \u003Cbr \/\u003E\ngood pinch of fleur de sel\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cb\u003EMethod\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003E\u003Ci\u003EFor the macaron shells\u003C\/i\u003E\u003C\/u\u003E\u003Cu\u003E\u003Ci\u003E          \u003Cbr \/\u003E\n\u003C\/i\u003E\u003C\/u\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPrepare your baking tray and baking sheets with a stencil of circles. Draw circles on some baking paper using a (mathematical) compass about 2 cm in diameter. Then place some white parchment paper on the baking tray and flip the baking paper back around. Or use \u003Ca href=\"https:\/\/docs.google.com\/fileview?id=0B1v5LMWS4icIMDJmMjE0N2MtYzMxMC00M2MxLTk0N2YtYmQ4NDNkOGI3ZWUw\u0026hl=en\"\u003Ethis macaron template\u003C\/a\u003E.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large mixing bowl mix the egg whites with an electric hand beater (alternatively you can use a stand mixer with the whisk attachment) until it is thick and frothy. Gradually add the granulated sugar, whisking all the while, until the mixture turns into a thick glossy meringue. The consistency of the macaron batter should be similar to hair mousse or shaving foam. Make sure the meringue is not over-beaten or else it will be too dry.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a food processor pulse together icing sugar, almonds and raspberry tea until everything is finely ground and powdery. Sift the mixture 2 or 3 times to make sure there are no lumps.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the dry ingredients into a bowl. Add the meringue in three portions, giving it a quick fold using the \u003Ci\u003Emacronnage\u003C\/i\u003E technique described in \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/pistachio-and-lemon-cream-macarons.html#macaronstips\"\u003Emy macaron tips section\u003C\/a\u003E. Add a few drops of red food coloring to get the desired color tone. Fold the mixture a few times to break the air. Continue until you get a smooth and supple mixture, thick in consistency so that when you lift the spatula it flows back in thick ribbons. Test a small amount on a plate – should the tops fall back and flatten by themselves then it is ready, if not give it a few more folds.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFill a piping bag with a plain tip with the batter and pipe small rounds (2 cm in diameter) on your prepared baking paper. Leave the macarons to rest and dry for about 15 to 30 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn the meantime preheat the the oven to 150 degrees C. When the macarons are ready bake the shells for 12-15 minutes. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cu\u003EFor the filling\u003C\/u\u003E\u003C\/i\u003E     \u003Col\u003E\u003Cli\u003EPut the cream into a saucepan and bring nearly to the boil, so it is scalding hot.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWith the finely chopped chocolate in a heatproof bowl, pour the hot cream over and leave to allow the chocolate to melt into the hot cream. Add a pinch of fleur de sel and gently stir to mix.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELeave it to cool long enough for it to be a nice spreadable consistency.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EOnce the chocolate ganache has cooled stir in the tahini paste. Place in refrigerator for it to set and thicken further. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cu\u003EAssembling the macarons\u0026#160; \u003Cbr \/\u003E\n\u003C\/u\u003E      \u003Cbr \/\u003E\nPipe small portions of the chocolate-tahini filling on one of the shells and gently cover with another shell. Do not press. Continue to do this until you have used up all of the filling and shells.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cimg align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgxCjOLsjVDQ84wJ3z5AtPwcJ0hBBVwM69LP-DPM6zFG_xSyvtTG7E1GuyRjaYNdiEROaeGwuMSUq2UijdfNvSs1m9rVgMqqpslUBDUp2BGC22Bmfk50ulsSxhk8LvnCbW09z_c4w\/?imgmax=800\" \/\u003E Storing Macarons\u003C\/b\u003E       \u003Cbr \/\u003E\nIf you are not going to be using them right away you can store the shells in an airtight container at room temperature for 2-3 days. \u003C\/p\u003E\u003Cp\u003EThey freeze well too but it is recommended to freeze them unfilled. To fill them take the shells out of the freezer 48 hours prior to serving and without defrosting fill them. This way the flavors will be allowed to blend as they thaw.\u003C\/p\u003E\u003Cp\u003EMacarons taste best the next day. Prepare and fill them, then keep them in an airtight container in the fridge. This allows the flavors to intermingle with each other. Enjoy them at room temperature the next day. \u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ETransporting Macarons\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003EThese were transported in my hand luggage to London. I simply lined a plastic air-tight container with bubble wrap and placed the macarons on the wrap. Then covered with a second piece of bubble wrap and sealed it with the lid. \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Col\u003E\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/ol\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160; \u003C\/p\u003E\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=\"Raspberry Chcocolate Tahini Macarons (0009) By MeetaK\" border=\"0\" alt=\"Raspberry Chcocolate Tahini Macarons (0009) By MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjZMkiXhq4k8ip2ehcmQPtOUTSPpjv13c2KMoHPPwvmUgrNvcI9yORTtVayM84odxqTzkgOCxsGs4L7d6cxUmWWJA9ZInacuj9AdT1Do8V4ehGjZWuwkY6a2FY_efbZGzzzXOtDaA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI was nervous about this verdict. For the first time I had fellow food bloggers tasting one of my recipes. And they know their sole from their plaice (which sometimes is the same thing). Of course I was very excited too to present to them one of my macarons creations. As I unpacked the box I could feel the suspense building up and could hardly wait till they bit into the macaron they held in their hands. They were good to me. The flavor explosion of chocolate and tahini really hit them. I got them to guess what the flavors were and loved their expressions on their faces as the quizzed. \u003C\/p\u003E\u003Cp\u003EIn my own opinion I think the tahini flavor could have been a bit more dominant and the raspberry flavor slightly more prominent. So, the next time I'll add some more tahini and maybe try drying fresh raspberries for a more intensive flavor. My macarons also stood up in our macaron tasting evening on Sunday night. More about that in my next post. \u003C\/p\u003E\u003Cp\u003EThis macaron creation is heading on over to \u003Ca href=\"http:\/\/mactweets.blogspot.com\/\"\u003EMactweets\u003C\/a\u003E. This month we were to let our wild side loose and get inspired by a wild animal, beast or bird. Well ladies this is one is inspired by my studmuffin. Beast or bird? I think a bit of both wouldn't you say? ;o) \u003C\/p\u003EA few of these are also specially going over to \u003Ca href=\"http:\/\/theapartmentkitchen.net\"\u003EErin\u003C\/a\u003E, who is my gracious hostess for this session of the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E. Erin's theme is \u003Ca href=\"http:\/\/theapartmentkitchen.net\/2010\/05\/17\/monthly-mingle-special-sweet-treats\/\"\u003E Special Sweet Treats\u003C\/a\u003E and for me it does not get more special than macarons traveling to London for my special Spice Girls!\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003EMore Macarons 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\/AVvXsEhCVL340Yo5DYWVN2I4oGrOsAiZMNZ7ZvwRmDfnweCwfryJdTMHcyPzTwXS5CjRekmBv5-ALK1gg_hRqr8iXgVidKh5GIph5VVdiU6Jh9Q-c5zdN8oJq2JdjXvAfD29OV-UHjo5IA\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjT-a-P1g-B-0OkJL1QJwP6Gmd7zX9W4zb9iYesAy0sj5IYUUzGd4T-V2_xm4hRHNj9o7-KdYKnxrrTwjGf6iljqaRbaO4AXIJ1dxIMHQv8IpfCTtb_t-H9KhSGdQ-qAdeWqBsN4Q\/?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\/AVvXsEi_Qj_4_5pQH7vbuBK9CZKyLz-hNIe5IzoMQiJ-CzudIX-hknnfrnqXI4_QE4JSsUmzrXKOOMAdo-3rtj1PXBmVEztGmA4_8p3DHpFFdBG9d9KJZoibwZTPZ8-DzE0nfSFhUCogFw\/?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\/01\/spiced-chai-latte-and-salted-caramel.html\" target=\"_blank\"\u003ESpiced Chai Latte and Salted Caramel Macarons\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\/matcha-macarons-with-passionfruit-curd.html\" target=\"_blank\"\u003EMatcha Macarons with Passionfruit Curd\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/02\/black-sesame-and-nutella-macarons.html\" target=\"_blank\"\u003EBlack Sesame and Nutella Macarons\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160; \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\/3471342107631887216\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/06\/studmuffin-macarons-raspberry-tea.html#comment-form","title":"46 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3471342107631887216"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3471342107631887216"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/06\/studmuffin-macarons-raspberry-tea.html","title":"Studmuffin Macarons: Raspberry Tea Macarons with Tahini Dark Chocolate 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\/AVvXsEg0u_zhdtrDRgrjrrn_6apHtXT_OTJxXRcel-bWrciXB9oNkxjNgnwO_UEQgvktwIzsOomeVHC3OHyX0r4LGcZ6LK4Py2y4rfLEKz7qRufVynhShUEkTK1qYtQwQb7fEnWZFDxahQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"46"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3758615380609294664"},"published":{"$t":"2010-05-27T22:19:00.002+02:00"},"updated":{"$t":"2010-05-28T08:15:11.666+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Croquembouche with a Pistachio Rosewater Pastry Cream"},"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=\"Croquembouche Pistachio Rosewater Pastry Cream (0011) by MeetaK\" border=\"0\" alt=\"Croquembouche Pistachio Rosewater Pastry Cream (0011) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9gJfFyNHVB9Rs0jGqdK6JCvZNlIEDGgfqLQYnKhMvyox-IubIEEwDQkLvDPU79stYHZuuTw3gYwEJzmrvIk7w1RDKkTmOURi1vN0lIlohJDURp2nxFQRYEUUY6hctVRZVzdNgJg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EProcrastination has a new name – MEETA! I do not think I have ever done a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers\u003C\/a\u003E’ challenge this late in the three years I’ve been with the group. But boy was it worth it. If truth be told, I was going to give the challenge a pass this month.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThere’s been plenty on my plate this month and although I did a real woot, when I saw the challenge at the beginning of the month, my heart dropped every day I saw come and go and I had not made the effort to make it. \u003C\/p\u003E\u003Cp\u003EOn Monday I finally wrote to my sweetest \u003Ca href=\"http:\/\/llcskitchen.blogspot.com\/\" target=\"_blank\"\u003ELis\u003C\/a\u003E telling her that I was not going to make. Of course she understood, but she did tell me what an awesome recipe this was. As she drooled over the choux pastry recipe, I could not take it and went out to the grocery store and bought everything I needed. I was not going to miss this one!\u003C\/p\u003E\u003Cp\u003EI love choux pastry, \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/08\/c-bon-chocolate-eclairs.html\" target=\"_blank\"\u003Eéclairs\u003C\/a\u003E, profiteroles are just some of my all time favorites. As a matter of fact when I saw the challenge posted over at the \u003Ca href=\"http:\/\/thedaringkitchen.com\/\" target=\"_blank\"\u003EDaring Kitchen\u003C\/a\u003E I knew straight away what flavors I would be doing. \u003C\/p\u003E\u003Cp\u003EProcrastination is not really my thing. I do shove certain tasks but never to the limit like I did this one. I made the pastry cream and choux pastry puffs yesterday and today I assembled and took these extremely scanty looking pictures. I even burnt my fingertips in the process. It’s difficult to type with blisters on your fingertips trust me. \u003C\/p\u003E\u003Cp\u003EThe first time I made a croquembouche was way back at the pastry kitchen of the luxury hotel I was training at. Under the wings of a Swiss pastry chef I was taught how to put this incredible sweet showpiece together. At the end of the day I stood back and was exhilarated that I could actually complete such a masterpiece! It did look better than this one today. But that’s what you get when in a hurry. \u003C\/p\u003E\u003Cp\u003EThe croqembouche also called the piece montée is made of three components: \u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPate a Choux\u003C\/li\u003E\n\u003Cli\u003EPastry cream\u003C\/li\u003E\n\u003Cli\u003EGlaze of usually caramel but also can be made of chocolate\u003C\/li\u003E\n\u003C\/ol\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=\"Croquembouche Pistachio Rosewater Pastry Cream (0006) by MeetaK\" border=\"0\" alt=\"Croquembouche Pistachio Rosewater Pastry Cream (0006) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjZYJrqUcioU_sFho9EMm5VWJ9ftg-LAXTbNh_OJXomltW87pRyMKW_4DuwyCARo3jPz6TrlClvtLnSc6ZdMaS7yZQWUHA4_JmWrIufqzGCxKwp9PnpL_aptauXyTAp6MAd_d5wRg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EEver since I saw the pistachio pastry cream over at Cenk’s \u003Ca href=\"http:\/\/cafefernando.com\/pistachio-eclairs\/\" target=\"_blank\"\u003ECafé Fernando\u003C\/a\u003E I’ve been dying to make it. And this was the perfect moment. I very lightly tweaked it by adding some rosewater to give it another flavor dimension. The pistachio cream I used for the pastry cream was from a local supermarket. It contains luxurious California \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003Epistachios\u003C\/a\u003E and is thick, smooth and creamy in consistency. I usually use it as a spread on a piece of baguette, but it was perfect for this pastry cream. \u003C\/p\u003E\u003Cp\u003EThe May 2010 Daring Bakers’ challenge was hosted by Cat of\u003Ca href=\"http:\/\/www.littlemisscupcakeparis.blogspot.com\/\"\u003E Little Miss Cupcake\u003C\/a\u003E. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.    \u003Cbr \/\u003E\n\u0026#160;\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ECroquembouche with a Pistachio Rosewater Pastry Cream\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/croqembouchepistachio\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EPistachio Pastry Cream       \u003Cbr \/\u003E\n\u003Cfont size=\"2\"\u003EAdapted from Café Fernado’s recipe for \u003C\/font\u003E\u003Ca href=\"http:\/\/cafefernando.com\/pistachio-eclairs\/\" target=\"_blank\"\u003E\u003Cfont size=\"2\"\u003Epistachio éclairs\u003C\/font\u003E\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E345 ml whole milk     \u003Cbr \/\u003E\n4 egg yolks      \u003Cbr \/\u003E\n50g granulated sugar      \u003Cbr \/\u003E\n3 tablespoons cornstarch      \u003Cbr \/\u003E\n200g pistachio cream      \u003Cbr \/\u003E\n2 teaspoons rosewater\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EPate a Choux (Yield: About 28)\u003C\/em\u003E      \u003Cbr \/\u003E\n¾ cup (175 ml.) water      \u003Cbr \/\u003E\n6 Tbsp. (85 g.) unsalted butter      \u003Cbr \/\u003E\n¼ Tsp. salt      \u003Cbr \/\u003E\n1 Tbsp. sugar      \u003Cbr \/\u003E\n1 cup (125 g.) all-purpose flour      \u003Cbr \/\u003E\n4 large eggs\u003C\/p\u003E\u003Cp\u003EFor Egg Wash: 1 egg and pinch of salt\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EHard Caramel Glaze\u003C\/em\u003E      \u003Cbr \/\u003E\n1 cup (225 g.) sugar      \u003Cbr \/\u003E\n½ teaspoon lemon juice\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\u003EPistachio Pastry Cream\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPrepare a large bowl filled with ice cubes and cold water. Set aside.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBring milk to a rolling boil in a small saucepan.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a separate saucepan, whisk together egg yolks, sugar, cornstarch and rosewater.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhisking all the while begin pouring small amounts of the hot milk into the egg mixture. Start with a few tablespoons and then as the egg mixture begins to slowly take on the temperature of the milk begin pouring more of the milk. Keep whisking!       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPut the saucepan back on the heat and whisking continuously bring the mixture to a boil.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EStill whisking keep the mixture at a boil until it begins to thicken – approx. 2 minutes. Take off the heat and stir in the pistachio cream.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing a rubber spatula scrape the pastry cream into a clean metal, then place the bowl into the ice water bath to cool.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECover the pastry cream with plastic wrap, pressing the plastic against the surface of the cream to avoid a skin building on the top. Put in the refrigerator. The cream will keep in the refrigerator for up to 2 days. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cem\u003EPate a Choux\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPre-heat oven to 425◦F\/220◦C degrees. Line two baking sheets with parchment paper.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPreparing batter:       \u003Cbr \/\u003E\nCombine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EReturn to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETransfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd 1 egg. The batter will appear loose and shiny. As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIt is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPiping:       \u003Cbr \/\u003E\nTransfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBrush tops with egg wash (1 egg lightly beaten with pinch of salt).       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBaking:       \u003Cbr \/\u003E\nBake the choux at 425◦F\/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELower the temperature to 350◦F\/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool. Can be stored in a airtight box overnight.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFilling:       \u003Cbr \/\u003E\nWhen you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cem\u003EHard Caramel Glaze\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ECombine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EContinue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EAssembly of the Croquembouche:       \u003Cbr \/\u003E\n\u003C\/strong\u003ELay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce you are ready to assemble your croqembouche, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board\/plate\/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up. \u003C\/p\u003E\u003Cp\u003EWhen you have finished the design of your croquembouche, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate. Have fun and enjoy! \u003C\/p\u003E\u003Cp\u003EBon appétit!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003Chr \/\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-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Croquembouche Diptych by MeetaK\" border=\"0\" alt=\"Croquembouche Diptych by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgKZJfzyMuEO-WvFPq0e1h7WG_uswE4Ud7TMo53si1rH0qvdWblcBsi5HgVd79KilhENBTEUnTY-Ssje6PoYUFFxOSyJaR739NWVEhEW6AlnDnLu6MNH3q8w8txSKnrdHcF_r_xeg\/?imgmax=800\" width=\"610\" height=\"432\" \/\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EAlthough I completed this just today there are not very many little choux puffs left. Soeren’s potential boy band (will tell you about this in another post – don’t let me forget) were over for a casting and it seemed like every time they went past the counter in the kitchen a few would disappear. All I was hearing was “ummm”! Well I have a few leftover for Tom when he gets back home tomorrow. I personally loved it. That wonderful caramel crunch, followed by the soft pastry and then the wonderful aromatic pistachio and rosewater pastry cream. The rosewater leaves a very subtle and elegant flavor, without overpowering the cream. \u003C\/p\u003E\u003Cp\u003EThank you so much Cat for this extraordinary challenge, even if I did it very last minute I loved it. \u003C\/p\u003E\u003Cp\u003EHope you all have a great weekend. \u003C\/p\u003E\u003Cp\u003EHugs! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore \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\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SLqUdYd2HkI\/AAAAAAAAC6Y\/rVN7iOUV8k8\/ChocEclairs01framed2.jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SGZQ6zMjgPI\/AAAAAAAACoI\/oLBWoIrfJA0\/Danish Braid (03) framed[5].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SDxzojiLH5I\/AAAAAAAACgo\/G9ziXchQvFg\/OperaCake 01 framed[3].jpg?imgmax=800\" width=\"120\" height=\"177\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/c-bon-chocolate-eclairs.html\"\u003EChocolate Éclairs\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/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\/06\/danish-braid-chocolate-raspberries.html\"\u003EDanish Braid - Chocolate \u0026amp; Raspberries\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\/05\/opera-cake.html\"\u003EOpera Cake\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\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\/3758615380609294664\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/05\/croquembouche-with-pistachio-rosewater.html#comment-form","title":"53 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3758615380609294664"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3758615380609294664"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/05\/croquembouche-with-pistachio-rosewater.html","title":"Croquembouche with a Pistachio Rosewater Pastry 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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9gJfFyNHVB9Rs0jGqdK6JCvZNlIEDGgfqLQYnKhMvyox-IubIEEwDQkLvDPU79stYHZuuTw3gYwEJzmrvIk7w1RDKkTmOURi1vN0lIlohJDURp2nxFQRYEUUY6hctVRZVzdNgJg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"53"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2356472752341064804"},"published":{"$t":"2010-05-06T17:42:00.002+02:00"},"updated":{"$t":"2010-07-19T10:52:49.209+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Macarons"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Campari Orange and Grapefruit Macarons"},"content":{"type":"html","$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=\"Campari Orange Grapefruit Macarons (0013) by MeetaK\" border=\"0\" alt=\"Campari Orange Grapefruit Macarons (0013) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjVpvSzlJQQO0-w-6vJx_xQazqVVnBml26D7kNhNtKqRT4nmsQMhWIDjfcNGlbLR6yN67LOSbQL4P0j_ol_b2-1AHt_9yxtL1O98b6Hguxav0fSYDImK9PNrORLHZ6rCLFcoJk25g\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EMr. Chadwick would be the hero of this post. Without him coming into my life I am sure it would not be filled with romance, intrigue, adventure, passion, suspense and love. Without him I am sure I would have lived in a very different, colorless world and probably would never have discovered and understood some of the world’s greatest literary classics. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI love reading. I love books. I worship libraries. And I can truly say that I procured this love thanks to my English teacher Mr. Chadwick back when I was at the young and impressionable age of 14. He entered into my life at the cusp of a new school year. I was somewhere between a naive little girlie advancing into a rebel without a cause and was trying hard to find the right path to follow Being just a cool kid or one of the popular people was not cutting it for me. I needed to find a channel to divert my energy and my talent.\u003C\/p\u003E\u003Cp\u003EOh I had talent alright – it was there deep inside. I knew it, my parents knew it and a few of my teachers knew it, but I was not making it easy on any of us, by allowing it to appear. This talent needed cajoling and needed filing. It was a talent with an attitude and I was standing in my own way. \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=\"Egg Whites Macarons PREP (0002) by MeetaK\" border=\"0\" alt=\"Egg Whites Macarons PREP (0002) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVDj2QhVBLj70DY11pXuFbN2K1pInXLkrANhkyFvTj5WDYwQqGd07hLFaNsikcLIrOoOI9N9NBy6S9outliv1_cm4PCMoTxuxbEnugQ0JuxyGUBJb2pcMmkS0CoOSS_ynfsKA82w\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EMr. Chadwick however, was the wizard that found the right button to press. He called me an uncut rough diamond that needed to be polished and cut for the true value to be presented. \u003C\/p\u003E\u003Cp\u003EWith his wonderful and innovative teachings I went on to discover the world of Shakespeare, Dickens, Elliot and Pope. I found emotional intensity in Brontë’s \u003Cem\u003EWuthering Heights\u003C\/em\u003E and wept at the thwarted desire in Hardy’s \u003Cem\u003EThe Return of the Native,\u003C\/em\u003E while Keats colored up my Autumn with his ode, a hostile difference to the barren desserts I was living in at the time. \u003C\/p\u003E\u003Cp\u003EWords poured out of me and I began writing – Mr. Chadwick provided me with the food to nourish my hungry passion with books and stories. He inspired my imagination to think out of the box and unconventionally, something that I do till today. \u003C\/p\u003E\u003Cp\u003EOne of my fondest memory is of the play our class produced. We wrote the script, planned the plot, chose the characters, acted – the whole deal. The story was Romeo and Juliet of course, but the modern version. Several years later I got goosebumps as I watched Leonardo Dicaprio play our Romeo on the big screen.\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=\"Almonds Macarons PREP (0008) by MeetaK\" border=\"0\" alt=\"Almonds Macarons PREP (0008) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiK6TKTJRflLNllmiqTnf4n3u7Qjp2xNE1Zzitwuy78n1PQcd6BYM3qBvrwA41PPMjzl2cL5a5BIEoZEs0DJJe0__-3uygEaYW_eSj_C7wI8YnnE3IMEtzUGE_b93RJZwDJC55kIA\/?imgmax=800\" width=\"500\" height=\"803\" \/\u003E \u003C\/p\u003E\u003Cp\u003ELater I went on to do my A’ levels – in English Literature and French Literature nonetheless. Between Maupassant and Chaucer I fondly thought back to Mr. Chadwick, who unfortunately had left, but the impact he left had repercussions throughout my life. \u003C\/p\u003E\u003Cp\u003EToday I go through books like a termite goes through wood. I read whatever moves my fancy. From Dan Brown, John Case to Helen Fielding, Joanne Harris and Isabel Allende, on to Goethe, Verne, Flemming or Tolkien. My absolute heroine however is Jane Austen. I own all her books and since the age of 17 have read them over and over again. (Please excuse me if some of you are cringing at the names of all these authors in one sentence!)\u003C\/p\u003E\u003Cp\u003EI am a Gemini and to satisfy each of my personalities I indulge in a variety of genres, authors and styles. I read books – good old books, not a Kindle or an iPad. Although I love technology and all it’s great masterpieces, in my opinion nothing beats the smell of the pages in a book. One of life's true pleasures is simply snuggling deeper into the duvet with the feel of a good book in my hands, turning the crisp pages. Another is walking the aisles of a library, inhaling the scent of old books and trying to capture the moment forever.\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=\"Icing Sugar Macarons PREP (0003) by MeetaK\" border=\"0\" alt=\"Icing Sugar Macarons PREP (0003) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSxy7gqOg7mrv4zAwEm6oX3q4wGpp3XQGyYYf9heo6JbyA2tG8Tkh8HPEFstRqVqFPuv3g6ifecSHA-OsteBe3LDx_7CJKH-2dxaMecLuC1dRpO9Aq7WzGZml331ZCUhJu9vPQHg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003ELuckily Soeren has inherited my gene for this amazing hobby. He is an avid reader and loves stories. We read every night and I am introducing him to some of my all time favorites, Charlie and the Chocolate Factory and Alice in Wonderland. Tom\u0026#160; cultivates his imagination with stories and tales that take him away and feeds his fantasy. Once a month we go to the library and enjoy an hour of browsing and searching for new old books. He loves it as much as I do. \u003C\/p\u003E\u003Cp\u003EI wonder though in this age if he will feel the love for a good ole book like we do. Or will a futuristic high-tech screen open doors to the old classics for him? \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=\"Campari Orange Grapefruit Macarons (0003) by MeetaK\" border=\"0\" alt=\"Campari Orange Grapefruit Macarons (0003) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjuAG5NqmC7kLcN0_LZTVGJHlNSaGVv3mss9v-N46y7TJ1MVL_szou63sdxuA_1qgDtV6A4VvZTCGwMFFi8XdJUNa3AmC8bTlVxxcfRCHmYV9W3onrL5lndiBN8OI_2p3ii9OcKaA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThis month’s macaron creation is inspired by books. They are a bit of James Bond meets Brigitte Jones meets Jane Austen. It’s what I love to do the most – a good book, a good drink and a few sweet treats to nibble on. On a warm summer’s day, you’ll often find me in my hammock with a book, a cool drink and something sweet. \u003C\/p\u003E\u003Cp\u003EThe idea behind Mactweets this month was to make \u003Ca href=\"http:\/\/mactweets.blogspot.com\/2010\/04\/mactell-me-story-mac-attack-7.html\" target=\"_blank\"\u003Emacarons inspired by our favorite book\u003C\/a\u003E. I have so many and one for every occasion. Some for bitter sweet moments and some for sweet fruity instances and others for the zesty tangy times. These Campari Orange and Grapefruit macarons have it all - fruity, bitter, tangy and zesty - the perfect partner to whatever book you are currently reading.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E If you are making macarons for the first time please read my comprehensive collection of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/pistachio-and-lemon-cream-macarons.html#macaronstips\"\u003Emacaron tips\u003C\/a\u003E. All the way from the prep work to removing macarons from the baking paper, you’ll find valuable tips and tricks for perfect macaron making.\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ECampari Orange and Grapefruit Macarons\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/campari-orange-grapefruit-macarons\" 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 the macaron shells\u003C\/i\u003E\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cfont size=\"2\"\u003ERecipe for macaron shells adapted from \u003C\/font\u003E\u003C\/em\u003E\u003Ca href=\"http:\/\/www.ottolenghi.co.uk\/\"\u003E\u003Cb\u003E\u003Cem\u003E\u003Cfont size=\"2\"\u003EOttolenghi - The Cookbook\u003C\/font\u003E\u003C\/em\u003E\u003C\/b\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E110g icing sugar      \u003Cbr \/\u003E\n60g almonds, very finely ground       \u003Cbr \/\u003E\n60g egg whites, (about 2 eggs) aged for either 5 days in the fridge, then for 24 hours at room temperature or a little over 24 hours on the countertop       \u003Cbr \/\u003E\n40g castor sugar       \u003Cbr \/\u003E\n10g dried \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-orange-cake.html#oranges\" target=\"_blank\"\u003Eorange\u003C\/a\u003E peel      \u003Cbr \/\u003E\na few drops of orange food coloring\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the filling\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E210g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/white-chocolate-and-raspberry-brownies.html#whitechocolate\" target=\"_blank\"\u003Ewhite chocolate\u003C\/a\u003E, roughly chopped      \u003Cbr \/\u003E\n10 ml lemon juice      \u003Cbr \/\u003E\n75 ml mix of fresh orange grapefruit juice      \u003Cbr \/\u003E\n25 ml Campari      \u003Cbr \/\u003E\nzest of half an orange and grapefruit, finely grated\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 the macaron shells\u003C\/i\u003E\u003C\/u\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPrepare your baking tray and baking sheets with a stencil of circles. Draw circles on some baking paper using a (mathematical) compass about 2 cm in diameter. Then place some white parchment paper on the baking tray and flip the baking paper back around. Or use \u003Ca href=\"https:\/\/docs.google.com\/fileview?id=0B1v5LMWS4icIMDJmMjE0N2MtYzMxMC00M2MxLTk0N2YtYmQ4NDNkOGI3ZWUw\u0026hl=en\"\u003Ethis macaron template\u003C\/a\u003E.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large mixing bowl mix the egg whites with an electric hand beater (alternatively you can use a stand mixer with the whisk attachment) until it is thick and frothy. Gradually add the granulated sugar, whisking all the while, until the mixture turns into a thick glossy meringue. The consistency of the macaron batter should be similar to hair mousse or shaving foam. Make sure the meringue is not over-beaten or else it will be too dry.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a food processor pulse together icing sugar, almonds and dried orange peel until everything is finely ground and powdery. Sift the mixture 2 or 3 times to make sure there are no lumps.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the dry ingredients into a bowl. Add the meringue in three portions, giving it a quick fold using the \u003Ci\u003Emacronnage\u003C\/i\u003E technique described in \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/pistachio-and-lemon-cream-macarons.html#macaronstips\"\u003Emy macaron tips section\u003C\/a\u003E. Add a few drops of orange food coloring to get the desired color tone. Fold the mixture a few times to break the air. Continue until you get a smooth and supple mixture, thick in consistency so that when you lift the spatula it flows back in thick ribbons. Test a small amount on a plate – should the tops fall back and flatten by themselves then it is ready, if not give it a few more folds.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFill a piping bag with a plain tip with the batter and pipe small rounds (2 cm in diameter) on your prepared baking paper. Leave the macarons to rest and dry for about 15 to 30 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn the meantime preheat the the oven to 150 degrees C. When the macarons are ready bake the shells for 12-15 minutes. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the filling\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EHeat the juices and Campari in a small saucepan gently until just steaming but not boiling.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a double boiler or a metal bowl placed over a pot with simmering water, melt the white chocolate gently.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESlowly pour the juices into the white chocolate and stirring to incorporate into a thin but smooth mixture. Fold in the orange and grapefruit zest and with a rubber spatula mix the entire mixture well.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETransfer the chocolate mixture into a clean bowl cover with plastic wrap and place in the refrigerator overnight to thicken. The mixture will be thick and creamy.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ENow the mixture can be filled into a piping bag with a plain tip and the macarons are ready to by assembled. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cu\u003EAssembling the macarons\u0026#160; \u003Cbr \/\u003E\n\u003C\/u\u003E      \u003Cbr \/\u003E\nPipe small portions of the chocolate-campari filling on one of the shells and gently cover with another shell. Do not press. Continue to do this until you have used up all of the filling and shells.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cimg align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgxCjOLsjVDQ84wJ3z5AtPwcJ0hBBVwM69LP-DPM6zFG_xSyvtTG7E1GuyRjaYNdiEROaeGwuMSUq2UijdfNvSs1m9rVgMqqpslUBDUp2BGC22Bmfk50ulsSxhk8LvnCbW09z_c4w\/?imgmax=800\" \/\u003E Storing Macarons\u003C\/b\u003E      \u003Cbr \/\u003E\nIf you are not going to be using them right away you can store the shells in an airtight container at room temperature for 2-3 days. \u003C\/p\u003E\u003Cp\u003EThey freeze well too but it is recommended to freeze them unfilled. To fill them take the shells out of the freezer 48 hours prior to serving and without defrosting fill them. This way the flavors will be allowed to blend as they thaw.\u003C\/p\u003E\u003Cp\u003EMacarons taste best the next day. Prepare and fill them, then keep them in an airtight container in the fridge. This allows the flavors to intermingle with each other. Enjoy them at room temperature the next day. \u003C\/p\u003E\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; \u003Chr \/\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=\"Campari Orange Grapefruit Macarons Diptych by MeetaK\" border=\"0\" alt=\"Campari Orange Grapefruit Macarons Diptych by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqytnAKCWQjwV4IF6W3iG4k-a23YU-Aum93nBJxiTfVYQGPgVIDFckHqAiYdwBNxNGVxcHay4ya7mI8Nd1d4EVKcYawMHzhDyNxWwp1T-FLxie3EONoQVT832_MEXz6D3p8ZWeAA\/?imgmax=800\" width=\"600\" height=\"425\" \/\u003E \u003C\/p\u003E\u003Cp\u003EGrowing up I envisaged myself to be a mix of all my favorite characters I met in my literary travels. Sometimes I was a sexy vamp like the glamorous Bond girls, other times I was as clumsy as the incorrigible Brigitte Jones, or as mysterious as Eustacia Vye, longing to escape the restraints of routine in search of adventures, many a times I was as lively and witty as Elizabeth Bennet and still as virtuous and with a good sense of morals as Fanny Price. I do believe that many of them made an impression on my character. \u003C\/p\u003E\u003Cp\u003EThese Campari Orange and Grapefruit macarons are truly sensational. The slight bitterness from the Campari adds the perfect balance to the sweetness of the white chocolate and the macaron shells, while the zesty grapefruit and orange flavors brings the perfect tanginess. \u003C\/p\u003E\u003Cp\u003EHope you all have a great weekend with a good book, a cool refreshing drink and maybe a few of these delectable Campari Orange and Grapefruit macarons. But most of all - have fun on your literary adventures! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these macarons ideas from What’s For Lunch, Honey?:\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\/AVvXsEi_Qj_4_5pQH7vbuBK9CZKyLz-hNIe5IzoMQiJ-CzudIX-hknnfrnqXI4_QE4JSsUmzrXKOOMAdo-3rtj1PXBmVEztGmA4_8p3DHpFFdBG9d9KJZoibwZTPZ8-DzE0nfSFhUCogFw\/?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\/AVvXsEhCVL340Yo5DYWVN2I4oGrOsAiZMNZ7ZvwRmDfnweCwfryJdTMHcyPzTwXS5CjRekmBv5-ALK1gg_hRqr8iXgVidKh5GIph5VVdiU6Jh9Q-c5zdN8oJq2JdjXvAfD29OV-UHjo5IA\/[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\/AVvXsEg_czQmDkDN5A2aQS6g22ksf3xpwVPkwyNzauRwisZPzDHvly_k4-cR7Y26GX0Ju3hGpTI5SMvYTMU1_T6k8k4a_D-WSPptxdEGwdUrwMIiHjprFGkeFHKK1AqGTaSOf8FXfaBcvQ\/ framed[2].jpg?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\/02\/black-sesame-and-nutella-macarons.html\" target=\"_blank\"\u003EBlack Sesame and Nutella Macarons\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\/01\/spiced-chai-latte-and-salted-caramel.html\" target=\"_blank\"\u003ESpiced Chai Latte and Salted Caramel Macarons\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/09\/pistachio-and-lemon-cream-macarons.html\" target=\"_blank\"\u003EPistachio and Lemon Cream Macarons\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\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\/2356472752341064804\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/05\/campari-orange-and-grapefruit-macarons.html#comment-form","title":"62 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2356472752341064804"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2356472752341064804"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/05\/campari-orange-and-grapefruit-macarons.html","title":"Campari Orange and Grapefruit Macarons"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjVpvSzlJQQO0-w-6vJx_xQazqVVnBml26D7kNhNtKqRT4nmsQMhWIDjfcNGlbLR6yN67LOSbQL4P0j_ol_b2-1AHt_9yxtL1O98b6Hguxav0fSYDImK9PNrORLHZ6rCLFcoJk25g\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"62"}},{"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-1423198057686212427"},"published":{"$t":"2009-11-18T17:14:00.006+01:00"},"updated":{"$t":"2009-11-19T14:46:34.138+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"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":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Bollywood Cooking: An Assortment of Burfi with Mowie and Me"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhA9_ochhwYNyD6OJnXAoWRGjCSuzPRdqCLP_vqS4beGvdOFeGW52JQT4DAvb_WCjZ8C23pYcztc_wR55NX2ag6Ug01txyIoT809bgUO7aL4g5I2jJtFC-7Ul3xaHPmeXCDlyBUuA\/s1600-h\/Burfi%20Tray%5B2%5D.jpg\"\u003E\u003Cimg title=\"Burfi Tray\" 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=\"750\" alt=\"Burfi Tray\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhfOjwmQbcnVjQ1oNWBH6Eof45aHOEIyNIXY8mWN6pZJ1aPe8YxF_ThjIy-W94Dip1o8OthX06vuPX2M7MfWcFrQkKzo-VP_nsNFqiCfdhz0lpWW3Y078X0E2f7SnrLMOGA9-KWlw\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThere’s a special treat in store for you all today. For this session of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Bollywood%20Cooking\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E I have some great support. Today \u003Ca href=\"http:\/\/www.mowielicious.com\/\" target=\"_blank\"\u003EMowie\u003C\/a\u003E and me are doing a double feature of a classic Indian sweet with a spectacular German twist. While Mowie shares his pretty Pink Almond Spekulatius Barfi here, I am over at Mowie’s presenting my \u003Ca href=\"http:\/\/www.mowielicious.com\/home\/2009\/11\/guest-post-bollywood-cooking-chocolate-fudge-burfi.html\" target=\"_blank\"\u003EChocolate Lebkuchen Fudge Burfi\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cfont color=\"#ff80ff\"\u003EMowie steal the show!\u003C\/font\u003E\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWelcome Everyone! \u003C\/p\u003E\u003Cp\u003EMy name is Mowie and I'll be your dessert technician this week. I've taken over Meeta's blog and will be whipping up a fabulous sticky and sweet concoction where India meets Germany in a delectable delight for your culinary senses. Meeta is doing the same over at my blog \u003Ca href=\"http:\/\/Mowielicious.com\"\u003EMowielicious.com\u003C\/a\u003E, so do hop on over there when you've finished reading this to see her *amazing* creation. \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Burfi Quad\" 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=\"748\" alt=\"Burfi Quad\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjb4of9Dw8eAU7YHrmqroIOjmWTxusy0cdq0GDmuWZP3k86Donb3pPB2Yhh50SHpdHo_iRn89GL6kfd-lZKoLksp12Xamavfrjx0lh-_x8aWW83IsVDUg51Z8e5I8b40kZdOtDh2g\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cp\u003EI'd been reading Meeta's blog for a while and loving it up until we 'met' online. She'd accepted an invitation to give a talk about food photography \u0026amp; styling at our \u003Ca href=\"http:\/\/www.mowielicious.com\/home\/2009\/10\/food-blogger-connect-update-rsvp-date-extended-speakers-agenda.html\"\u003EFood Bloggers Connect\u003C\/a\u003E happening next week in London. We'd been emailing, getting to know one another, and from then on it was just inevitable that we would guest post for each other, and I have to say, when I found out it was for a Bollywood cooking series, I didn't have to think twice about what I wanted to try out as I'd been meaning to make it for ages: Burfi! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWlLAgFhQFXU-jM4WHUslxChsdG6sXa9qcRrQi_W5Szja32rT3P_4Q71CjqoPkaUjhsdutflWgv658HWIs2LiGCAFlKpbaJF2I7FlzP_zSs3aY-ef-RrKEw1DKwURk0QBNIh1GXQ\/s1600-h\/White%20Chinese%20Roses%5B2%5D.jpg\"\u003E\u003Cimg title=\"White Chinese Roses\" 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=\"750\" alt=\"White Chinese Roses\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh5PbSqw9DhdKUwC52ZeQgh7uys_jPXPuOdVzhGKvlx7kHhwdcRWw6hsn6E2Mo4JVrflEgqatpBJuhZaIADY4CFqFld0n9sRHbTtys4gOkFxh2zbZbZvR-rmHlPO7OVri1BwOgAag\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EBefore I go on, I have to say a big thank you to my friend Fariya for her tips, tricks and recipes - I couldn't have done it without you! \u003C\/p\u003E\u003Cp\u003EI'd never made burfi before and the first thing that came to mind was thinking up extravagant and spectacular ways of presenting it in my photos. I had the perfect image in mind, but I learned the hard way to not think too far ahead when trying out a new recipe for the first time. The first attempt turned out really delicious, but too sticky, not allowing me to mould it into what I wanted. The second attempt yielded something slightly more on the liquid side of caramel, at which point I may have started panicking *just* slightly. However, at my third attempt, everything turned out better, and much easier \u0026amp; quicker than I could have imagined - phew! By this time I'd changed my mind about how I wanted to serve it. I did toy with the idea of serving the burfi traditionally, but I decided to plate it in dessert dishes instead. The original way of serving burfi is akin to brownies: big, chunky squares of nutty goodness (to see what they traditionally look like and for a bit of burfi history, take a look at Meeta's burfi on my blog \u003Ca href=\"http:\/\/www.mowielicious.com\/home\/2009\/11\/guest-post-bollywood-cooking-chocolate-fudge-burfi.html\" target=\"_blank\"\u003EHERE\u003C\/a\u003E). \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJcaRseGtGoJn2r1QF6oPM0EzzCSonrDTlbsSIDkqdcJP2MY92CosiEylwUOQHOE34nQXljJ3sFT7AFZHCiCnzhpPVOzXUH8TcXt_GGTSBGwO7MhyuLLWV9S_fyYl-Ad-zJxTIZw\/s1600-h\/Almonds%5B2%5D.jpg\"\u003E\u003Cimg title=\"Almonds\" 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=\"750\" alt=\"Almonds\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjON8mqBCKA89zwxDzsNg3tx9Vz7a5_mLj49CoFFzMe62V8z3JJBxJqh5La6MMcNOUIJp47PuxRoQuooNYHcZUPQoq1Mw2cYEEEPI7UBlHzwhyw5s3wIhg_rMiA-tWUgg7qgR4-XA\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EBeing this close to Christmas, I'd been craving spekulatius biscuits almost daily. Those of you familiar with my blog know that I love combining two or more recipes, like my \u003Ca href=\"http:\/\/www.mowielicious.com\/home\/2009\/09\/belgian-speculoos-tiramisu-verrines.html\"\u003EBelgian Speculoos Tiramisu Verrines\u003C\/a\u003E (speculoos is the Belgian name for spekulatius). I had a recipe for some spekulatius cookies I'd been meaning to try out for a while now (and I will be doing those shortly on my blog) but to add a twist, I thought I'd go ahead and add some of the main spekulatius spices to the burfi, and together with the almonds, it turned out to be the perfect combination. \u003C\/p\u003E\u003Cp\u003ESo, ladies and gentlemen, without further ado, I present you with my interpretation of burfi, where India meets Germany, sticky \u0026amp; sweet, sugar \u0026amp; spice and all nutty things nice. So simple, so quick, and so utterly delicious. Enjoy!\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhrAMc43-7BJ0oUDg-D35JRqgMecZgVbKrwcwY3C6vyRGcxlBDNZFW2J2g1oJz-CM_Rw1AUJls_cFKKiZmcaFWTkUHN87CgsEvmMQJk6JymPeFIHufJIpJ4B1qEA08kG6wdip1L4Q\/s1600-h\/Burfi%20Served1%5B2%5D.jpg\"\u003E\u003Cimg title=\"Burfi Served1\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"750\" alt=\"Burfi Served1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdY_-X2T4pNG9hyvhHRCBqtKr5JWn96Y90WMHFkeGckGeSTLPdd0JBNpE2KX8eLEweoO3yHgRxz2XMJuHwR6XAWkaQ3jsuxNDVg6kDj4aahzOd2TeIB8vYwv_lY-EPCAd4G9ZpOg\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E \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\u003EPink Almond Spekulatius Barfi \u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients        \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E200ml sweetened condensed milk (you can make this yourself by boiling down 400ml of milk with 150g sugar for 30 minutes, stirring constantly, or you could just buy the ready made version)      \u003Cbr \/\u003E\n100g butter       \u003Cbr \/\u003E\n450g finely chopped almonds (you can also use pistachios or a combination of the two)       \u003Cbr \/\u003E\n1tsp ground ginger       \u003Cbr \/\u003E\n1tsp ground cinnamon       \u003Cbr \/\u003E\n1tsp ground cardamom       \u003Cbr \/\u003E\n[optional] 2tsps natural pink food colouring (for this recipe I used organic beetroot juice)\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\u003EHeat condensed milk in a large, deep pot on a medium to high heat, stirring constantly to make sure it doesn't burn.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the butter, colouring and spices, and keep stirring.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the almonds and stir until the mixture forms a ball in the pan. If the mixture is still too liquid or sticky, add more almonds.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlate the mixture into dessert dishes.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERefrigerate and serve cold with sprinkled almonds or pistachios. The colder the burfi, the better it tastes! \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003ENote\u003C\/strong\u003E: If using pistachios, you might want to consider leaving out the food colouring as the nuts will naturally turn the burfi green. \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EThank you Mowie for sharing this moment of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Bollywood%20Cooking\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E with me. To all of you I hope you will have a grand time with both, slightly different but very fun recipes for burfi. \u003C\/p\u003E\u003Cp\u003EWishing you all a grand weekend! See you next week as I share a delectable dessert and many Thanksgiving menu ideas. \u003C\/p\u003E\u003Cp\u003EHappy Weekend and lots of \u003C\/p\u003E\u003Cp\u003E\u003Cfont face=\"Bickham Script Pro Regular\" size=\"7\"\u003EHugs!\u003C\/font\u003E\u0026#160;\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003EAll photographs and written content for this post courtesy of Mowie @\u003Ca href=\"http:\/\/www.mowielicious.com\" target=\"_blank\"\u003EMowielicious\u003C\/a\u003E. Published with permission. \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1423198057686212427\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/11\/bollywood-cooking-assortment-of-burfi.html#comment-form","title":"47 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1423198057686212427"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1423198057686212427"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/11\/bollywood-cooking-assortment-of-burfi.html","title":"Bollywood Cooking: An Assortment of Burfi with Mowie and Me"}],"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\/AVvXsEhfOjwmQbcnVjQ1oNWBH6Eof45aHOEIyNIXY8mWN6pZJ1aPe8YxF_ThjIy-W94Dip1o8OthX06vuPX2M7MfWcFrQkKzo-VP_nsNFqiCfdhz0lpWW3Y078X0E2f7SnrLMOGA9-KWlw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"47"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1976646177203869016"},"published":{"$t":"2009-09-09T08:20:00.006+02:00"},"updated":{"$t":"2010-07-19T10:55:42.882+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"M Bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Macarons"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Pistachio and Lemon Cream Macarons"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Pistachio Lemon Cream Macarons (02) by MeetaK\" border=\"0\" height=\"676\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjIQhuArhcSwKztWoy42H0CzqOGDT12wVVJfDZR7O0NV48skUtIgwzEgH5qPnZ1TcZ11NLTpjUmQh_mPBJvj2fNzlVT3zrXDfmqGCsSrYyqvfuk2asucj1E33QRaUgapI_YggCcA\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Pistachio Lemon Cream Macarons (02) by MeetaK\" width=\"449\" \/\u003E \u003Cbr \/\u003E\nI've always said - the sweetest of surprises are most precious and come in small boxes. This time it's no different.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe macarons story began on Twitter, when a few of us started discussing the delicacy of macarons and the high failure rate many have faced. As the discussions evolved it turned into a kind of challenge. Are we \"mac retards?\" was a question that was posed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy own try was not much of an effort. I had read a bit about macarons and remembered enjoying them from the trés chic locations in Paris and Salzburg. One Sunday afternoon Soeren and I just threw a few ingredients together that I thought would make macarons. I did not consult any recipes just went ahead - well what I got instead were these \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/lime-kisses.html\"\u003Elime kisses\u003C\/a\u003E. While they were delicious and made perfect little crispy meringue cookies they were not macarons.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs I began seeing several macarons popping up around the blogs I decided to read up a bit more and realized there was more to the macaron legacy. And that's the problem - the more I read the more averse I became towards them. Until I finally decided that I feared them and could not make macarons without even giving it a serious try. With that chapter closed my only angst was having it assigned as a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\"\u003EDaring Bakers'\u003C\/a\u003E challenge. Truth be told, I even thought of selecting it myself when I hosted last year to get it out of the way, but my courage abandoned me and I chose the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/c-bon-chocolate-eclairs.html\"\u003Eéclairs\u003C\/a\u003E instead.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHowever, I do like taking on a challenge and enjoy jumping over my own shadow to prove to myself that I can do it. I dislike saying \"I cannot!\" without even having had a go and that's exactly what I was doing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCourage and inspiration came in the form of \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\/\"\u003EJamie\u003C\/a\u003E, \u003Ca href=\"http:\/\/saffronandblueberry\/\"\u003EHilda\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.passionateaboutbaking.com\/\"\u003EDeeba\u003C\/a\u003E, who were all on different mac stages. Some had tried and succeeded others had failed and I had failed without trying. As we lit up Twitter with our \u003Ci\u003Emac talk\u003C\/i\u003E many others came out of the closet and decided to join our \u003Ci\u003Emac express\u003C\/i\u003E as we called it. Soon \u003Ca href=\"http:\/\/lucullian.blogspot.com\/\"\u003EIlva\u003C\/a\u003E, \u003Ca href=\"http:\/\/mydiversekitchen.blogspot.com\/\"\u003EAparna\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.italianfoodforever.com\/\"\u003EDeborah\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.barbarabakes.com\/\" target=\"_blank\"\u003EBarbara\u003C\/a\u003E also joined in and we were all happily riding the \u003Ci\u003Emac express\u003C\/i\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDeeba actually got the challenge going and Jamie took action and we decided to defy our \u003Ci\u003E\u003Ca href=\"http:\/\/en.wiktionary.org\/wiki\/b%C3%AAte_noire\"\u003Ebête noire\u003C\/a\u003E\u003C\/i\u003E by making macarons.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pistachio Lemon Cream Macarons (01) by MeetaK\" border=\"0\" height=\"676\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_czQmDkDN5A2aQS6g22ksf3xpwVPkwyNzauRwisZPzDHvly_k4-cR7Y26GX0Ju3hGpTI5SMvYTMU1_T6k8k4a_D-WSPptxdEGwdUrwMIiHjprFGkeFHKK1AqGTaSOf8FXfaBcvQ\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Pistachio Lemon Cream Macarons (01) by MeetaK\" width=\"449\" \/\u003E \u003Cbr \/\u003E\n\u003Ccode\u003E\u003Ca href=\"http:\/\/www.blogger.com\/post-edit.g?blogID=22952006\u0026amp;postID=1976646177203869016\" id=\"aboutmacarons\" name=\"aboutmacarons\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMmmmmm Macarons\u003C\/b\u003E       \u003Cbr \/\u003E\nOK, what is a macaron already? I hear a few ask. While I am not an expert, I usually have the urge to demystify my subject by researching it. Since I did do my fair share of reading on the subject, I would like to pass on the information to those who are considering tackling the macaron.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor starters it has nothing to do with the \u003Ca href=\"http:\/\/www.wisegeek.com\/what-are-macaroons.htm\"\u003EAmerican macaroons\u003C\/a\u003E, which is a chewy coconutty cookie. In Germany we also have something very similar to these type of macaroons called \u003Ci\u003EKokosmakaronen \u003C\/i\u003Eoften available during Christmas time.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFrench macarons are somewhat of a legend and they should not be dishonored by being called a cookie. The macaron is a pastry, a delight of a dessert where there are two pastry shells made of ground almonds, egg whites, icing sugar and sugar. These pastry shells encase a delicate filling flavored in a symphony of different varieties.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is believed that they made their way to France from Italy as early as 1533 by the chefs of \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Catherine_de%27_Medici\"\u003ECatherine di Medici\u003C\/a\u003E and finally came to their fame in 1792 when two nuns seeking asylum in Nancy during the French Revolution baked and sold macarons to support themselves. They became known as the \u003Ca href=\"http:\/\/english.macaron-de-nancy.com\/\"\u003Emacaron sisters\u003C\/a\u003E! At that time the macaron was just plain pastry no flavor and no filling. It wasn't until the 1900s \u003Ca href=\"http:\/\/www.laduree.com\/\"\u003ELadurée\u003C\/a\u003E's Pierre Desfontaines revolutionized the macarons by taking two pastry shells and filling them with ganache. Today besides Ladurée there is, of course, \u003Ca href=\"http:\/\/www.pierreherme.com\/index.cgi?\u0026amp;cwsid=1248phAC194316ph8712867\"\u003EPierre Hermé\u003C\/a\u003E, both have elevated the macarons to a new level and made them legendary. For the history buffs you'll find more information on \u003Ca href=\"http:\/\/www.thenibble.com\/reviews\/main\/cookies\/cookies2\/history-of-macaroons.asp\"\u003EThe Nibble\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ccode\u003E\u003Ca href=\"http:\/\/www.blogger.com\/post-edit.g?blogID=22952006\u0026amp;postID=1976646177203869016\" id=\"macaronstips\" name=\"macaronstips\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Cbr \/\u003E\nBefore we jump into the recipe here are a few tips I collected along the way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cimg align=\"left\" alt=\"Sticky Note 1 tipstricks\" border=\"0\" height=\"124\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEglVZaj8vIvKaNI4HSDGO5nW2OPxjwj8v0kFOwbFEyyjgerwUtVbPi5OCcsW3cxcs6fO9xOENOaO3HtHQu8blna_HA4DNt2MCKmOy2_EOjP84jKH0PKVpC73dj0QTZfSq5p21GpJQ\/?imgmax=800\" style=\"border-width: 0px; display: inline; margin-left: 0px; margin-right: 0px;\" title=\"Sticky Note 1 tipstricks\" width=\"180\" \/\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EPrep work:\u003C\/b\u003E Macarons are fine little rounds and if you are not a trained macaron maker it might be a good idea to draw a stencil for perfect rounds. I simply flipped my baking paper around and drew circles using a (mathematical) compass about 3.5 cm in diameter. Then I placed some white parchment paper on the baking tray flipped my baking paper back around and was able to pipe close to perfect circles. Make sure you gently remove the white parchment paper from beneath the baking paper. Otherwise you’ll have a nice flame in the oven!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMacaron Template\u003C\/b\u003E For easy piping you might find this \u003Ca href=\"https:\/\/docs.google.com\/fileview?id=0B1v5LMWS4icIMDJmMjE0N2MtYzMxMC00M2MxLTk0N2YtYmQ4NDNkOGI3ZWUw\u0026hl=en\"\u003Emacaron template\u003C\/a\u003E useful. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESift your ingredients\u003C\/b\u003E: If required multiple times. What you want is powdery ground nuts with no lumps. The almond and icing sugar mixture may be pulsed in a food processor to make finer. I sifted my nut and icing sugar mixture again after it was pulsed in the food processor.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EUse aged egg whites: \u003C\/b\u003EThis is not a joke. Leave them to age for one to three days at room temperature or up to five days in the fridge. Fresh egg whites are more likely to result in macarons that are too fragile and flat. \u003Ca href=\"http:\/\/kitchenmusings.com\/2007\/10\/the-macaron-chr.html\"\u003EVeronica\u003C\/a\u003E has a great post about aging egg whites for macarons that I found interesting.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EConsistency of magma:\u003C\/b\u003E I've read this phrase often and wondered what it was supposed to mean. Having made my macarons I understand. The final macaron batter should basically not be too liquidy nor too stiff. When you lift your spatula from the batter it should basically flow back in thick ribbons. The perfect test is to place a dab of batter on a plate and it should slowly sink back without leaving peaks. If it does form peaks give the batter a few more folds.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMacronnage: \u003C\/b\u003EThis is the key step – the folding technique to achieve the shiny, smooth and pliable mixture. Once the meringue is added to the almond mixture it needs to be incorporated. With a spatula start from the middle, work the spatula from the bottom toward the top, almost as if you were cutting the mixture, then fold.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ELet the batter rest and form skins\u003C\/b\u003E: Another phrase that always got me wondering. After the shells have been piped on the cookie trays, let them sit for 30 minutes to a maximum of 1 hour so that they form skins and dry. Although many recipes call for it, some say it’s not necessary. I tried thinking logically (for a change) and decided that it makes sense – the skin that forms probably keeps the macaron from floating away once it hits the heat of the oven – my logic.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ERemoving the macarons from the paper:\u003C\/b\u003E This is where I did experience my first problems. Some of my shells got a little stuck to the baking paper. So, I was thankful to have read about a little trick to make it easier to remove the macarons. After baking, pour a little bit of water underneath the paper. After a while the steam will have loosened the macarons. However, do not let them sit in the water or else they will become soggy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ELet the macarons rest for a day:\u003C\/b\u003E They're supposed to taste better with a bit of rest. However, I am not too sure that will an easy rule to follow!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the articles I read and re-read like my macaron bible was from \u003Ca href=\"http:\/\/www.mercotte.fr\/\" target=\"_blank\"\u003EMercotte\u003C\/a\u003E – \u003Ca href=\"http:\/\/www.mercotte.fr\/2008\/03\/20\/desperatly-seeking-macarons\/\" target=\"_blank\"\u003EDesperately seeking macarons\u003C\/a\u003E. I recommend it to all of you who want to take on the challenge of making macarons in your own kitchens.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had very much decided on \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003Epistachios\u003C\/a\u003E fairly early in the challenge – my affinity to the nuts is not a secret. Let’s just say I am nuts about those delicate green nuts. The very first place to go to for a recipe inspiration when it comes to macarons is none other than the amazing Helen of \u003Ca href=\"http:\/\/www.mytartelette.com\/\" target=\"_blank\"\u003ETartelette\u003C\/a\u003E. I trust her recipes and knew that if I used one of her recipes my macarons just could not fail. Luck was on my side because she did indeed have a recipe for \u003Ca href=\"http:\/\/www.mytartelette.com\/2009\/05\/recipe-creme-brulee-pistachio-macarons.html\" target=\"_blank\"\u003Epistachio macarons\u003C\/a\u003E.\u0026nbsp; \u003Cbr \/\u003E\nI decided to play around with the filling and settled on a lemon flavored creamy kind. My head began spinning with ideas and as I wrote them down I decided on a simple cream cheese, a bit of butter and some \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\" target=\"_blank\"\u003Elemon curd\u003C\/a\u003E. Pistachio and lemon cream macarons – my first macaron creation! \u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ch4\u003EPistachio and Lemon Cream Macarons\u003C\/h4\u003E[\u003Ci\u003EPrintable version of recipe \u003C\/i\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/pistachiolemonmacarons\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003Ci\u003E\u003C\/i\u003E]\u003Cbr \/\u003E\n\u003Cb\u003EIngredients \u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cu\u003EFor the pistachio macaron shells\u003C\/u\u003E\u003Cbr \/\u003E\n90g egg white (approx. 4 eggs), aged for a little over 24 hours on the countertop        \u003Cbr \/\u003E\n30g fine granulated sugar         \u003Cbr \/\u003E\n200g icing sugar         \u003Cbr \/\u003E\n55g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#almonds\" target=\"_blank\"\u003Ealmonds\u003C\/a\u003E         \u003Cbr \/\u003E\n55g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003Epistachios\u003C\/a\u003E         \u003Cbr \/\u003E\nfew drops of green food coloring to make the green pop a bit more\u003Cbr \/\u003E\n\u003Cu\u003EFor the lemon cream cheese filling\u003C\/u\u003E\u003Cbr \/\u003E\n225g cream cheese        \u003Cbr \/\u003E\n2-3 tablespoons butter, softened         \u003Cbr \/\u003E\n60g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\" target=\"_blank\"\u003Elemon curd\u003C\/a\u003E recipe         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E      \u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cu\u003EFor the pistachio macaron shells\u003C\/u\u003E\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EPrepare your baking tray and baking sheets with a stencil of circles as described above.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large mixing bowl mix the egg whites with an electric hand beater (alternatively you can use a stand mixer with the whisk attachment) until it is thick and frothy. Gradually add the sugar, whisking all the while, until the mixture turns into a thick glossy meringue. The consistency should be similar to hair mousse or shaving foam. Make sure the the meringue is not overbeaten or else it will be too dry.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a food processor pulse together icing sugar, almonds and pistachios until the nuts are finely ground and powdery. Sift the mixture to make sure there are not lumps.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the dry ingredients into a bowl, then add a few drops of the green food coloring. Add the meringue and give it a quick fold using the \u003Ci\u003Emacronnage\u003C\/i\u003E technique described above. Fold a few times to break the air. Continue until you get a smooth and supple mixture, thick in consistency so that when you lift the spatula in flows back in thick ribbons. Test a small amount on a plate – should the tops fall back and flatten by themselves then it is ready, if not give it a few more folds.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFill a piping bag with a plain tip with the batter and pipe small rounds (3.5 cm in diameter) on your prepared baking paper. Leave the macarons to rest and dry for about 45 minutes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn the meantime preheat the the oven to 140 degrees C. When the macarons are ready bake the shells for 15-20 minutes depending on their size. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack.\u0026nbsp; \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cimg align=\"left\" alt=\"Sticky Note 1 notes\" border=\"0\" height=\"110\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgxCjOLsjVDQ84wJ3z5AtPwcJ0hBBVwM69LP-DPM6zFG_xSyvtTG7E1GuyRjaYNdiEROaeGwuMSUq2UijdfNvSs1m9rVgMqqpslUBDUp2BGC22Bmfk50ulsSxhk8LvnCbW09z_c4w\/?imgmax=800\" style=\"border-width: 0px; display: inline; margin: 0px 15px 0px 0px;\" title=\"Sticky Note 1 notes\" width=\"160\" \/\u003E\u003Cbr \/\u003E\n\u003Cb\u003EStoring Macarons\u003C\/b\u003E\u003Cbr \/\u003E\nIf you are not going to be using them right away you can store the shells in an airtight container at room temperature for 2-3 days.\u003Cbr \/\u003E\nThey freeze well too but it is recommended to freeze them unfilled. To fill them take the shells out of the freezer 48 hours prior to serving and without defrosting fill them. This way the flavors will be allowed to blend as they thaw. \u003Cbr \/\u003E\n\u003Cu\u003EFor the lemon cream cheese filling\u003C\/u\u003E\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EIn a bowl beat all of the ingredients at medium speed until thick and creamy. Chill for two to three hours.´ \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cu\u003EAssembling the macarons\u003C\/u\u003E\u003Cbr \/\u003E\nFill the lemon cream in a plain tipped piping bag and pipe small dollops the size of small \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#macadamia\" target=\"_blank\"\u003Emacadamia nuts\u003C\/a\u003E on one of the shells then gently cover with another. Do not press. Continue to do this until you have used up all of the filling and shells. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ci\u003EAnd finally …\u003C\/i\u003E\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cu\u003EHow to eat a macaron\u003C\/u\u003E \u003Cbr \/\u003E\nDo not dare to pop the whole macaron in your mouth. These babies are meant to be savored slowly and appreciated with every bite. Take a macaron and hold it between your thumb and forefinger. Please take time to notice the “feet”. Take your first small bite – notice the crunch followed by the chewy and moist almost cake-like interior. Now take the last bite and sit back and savor these little pillows of delight. \u003Cbr \/\u003E\nEnjoy Veronica’s candid step by step instructions of \u003Ca href=\"http:\/\/petitesbouchees.com\/aboutus\/macaron.php\" target=\"_blank\"\u003Ehow to eat an macaron\u003C\/a\u003E. \u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cb\u003EVerdict\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Cimg alt=\"Pistachio Lemon Cream Macarons (04) by MeetaK\" border=\"0\" height=\"676\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJrTJnMgmiZaOTDtrqWMCt_XxC0sYdEhEb4EkjAb50tReprb2o7d3gzugOyuaBWsJ_DD0RFifXx9TaIa-zD7hskNh46BSH7PFZNaVoVnvrRT_ZNPrHkP57y_BQkR8_cQ3MrZZ-cg\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Pistachio Lemon Cream Macarons (04) by MeetaK\" width=\"449\" \/\u003E \u003Cbr \/\u003E\nWhile\u003Cb\u003E \u003C\/b\u003Ea macaron critic will probably scrutinize and say these are not domed enough, but I am still strutting my stuff (yes all over again ;-)) at the success of these macarons. My sweet surprise came when I peaked into the oven and saw the build up of macaron happy feet. They tasted sensational. The crunchy pistachio and the tangy lemony filling went perfectly well together. After an overdose of macarons I packed a few in small boxes and gave a the sweet surprises to two of my dearest friends – \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-saffron-and-cardamom-panna.html\" target=\"_blank\"\u003EAK\u003C\/a\u003E and D. Both have been a huge support and motivation to me during the past months. I love you, ladies!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSoeren was also delighted with these macarons as he piped out his long shaped shells and waited for them to rest and form skins he danced the happy feet dance with me as the macarons began looking good. He was not much for the filling and gladly munched on the shells. \u003Cbr \/\u003E\nI have a few great flavor ideas for my next macarons! Practice makes perfect and with the first success I am a willing learner.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou'll be able to see all the people who took part and conquered the challenge after the 15th September over at \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\/\"\u003ELife's A Feast\u003C\/a\u003E. Enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ECookie Cravings from WFLH:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ctable border=\"0\" cellpadding=\"2\" cellspacing=\"2\" style=\"width: 400px;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg border=\"0\" height=\"180\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2oh2Iz4TIVbfQe91ywR15nv5Tb5GBhh-kuZmFcO4AxGHYWQTvDsqc5j9-TEYX3ACpIphtoyV-o957YIUnHhcsoifANN5N92s1nh0k-Y-DTSGTySxrFGWVd7YEv3pMgs3x4MAJsg\/?imgmax=800\" style=\"border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;\" width=\"120\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg border=\"0\" height=\"176\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjIeiAawKin8cI3OdWiZdKOhtSR6h-Aof_tfSxE2eMhCvHC6PQDlpG7DGw9cKYnEMpdhxfOABRDwD-5WUg0AXgWVXD5Mt2XX5_ALud0YeoCEhZ7OjmMKsTNXlyiYXOjcHm6rjLWsQ\/?imgmax=800\" style=\"border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;\" width=\"120\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg border=\"0\" height=\"179\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/R8K3w3EO1nI\/AAAAAAAABtk\/0fwR1NJAJMY\/Lime+Bars+03+framed%5B2%5D\" style=\"border: 0px none; display: block; float: none; margin-left: auto; margin-right: auto;\" width=\"120\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/07\/daring-bakers-milan-cookies.html\" target=\"_blank\"\u003EMilan Cookies\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/crumbly-ginger-shortbread.html\" target=\"_blank\"\u003EGinger Shortbread\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/tart-tangy-celebrating-with-lime-bars.html\" target=\"_blank\"\u003ELime Bars\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Chr \/\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"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1976646177203869016\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/09\/pistachio-and-lemon-cream-macarons.html#comment-form","title":"66 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1976646177203869016"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1976646177203869016"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/09\/pistachio-and-lemon-cream-macarons.html","title":"Pistachio and Lemon Cream Macarons"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjIQhuArhcSwKztWoy42H0CzqOGDT12wVVJfDZR7O0NV48skUtIgwzEgH5qPnZ1TcZ11NLTpjUmQh_mPBJvj2fNzlVT3zrXDfmqGCsSrYyqvfuk2asucj1E33QRaUgapI_YggCcA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"66"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8909317664812282142"},"published":{"$t":"2009-06-01T21:58:00.002+02:00"},"updated":{"$t":"2009-09-11T07:58:07.792+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Fruit and Chocolate: Chocolate Raspberry and Peach Brownies"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg title=\"Chocolate Raspberry and Peach Brownies (1)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=\"676\" alt=\"Chocolate Raspberry and Peach Brownies (1)by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhT2Afr8TfdPjfUl8DUjewQjseZ3lOJgqbQx8IXOqj7iwDIpidFs2aYfm0FIpIXTi3YJBecWAwf4_8yCd1ZFV0AJNpW4yfK1HbrCQtSPt96H2G_1miZ1WSGwDE7huaJ_jJVP_qEZw\/?imgmax=800\" width=\"450\" border=\"0\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EI knew it would be hard, but I did not know it would hurt so much. But it does. After a week of excitement, fun with my parents and brother and the party of the year – our vow renewing ceremony, the time came to say goodbye to a few close friends.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EThey came from all over Germany just for our party and of course to say farewell. We knew we would not be seeing a few of them for – well for a while. Although the word was not spoken, because who likes to say goodbye to dear, dear friends, we had tears in our eyes. With promises of seeing each other on Skype regularly, we knew it was just a deviation to make it stop hurting so bad. \u003C\/p\u003E\u003Cp\u003EWell after a merry week, last week saw us fall into a little pit of wistfulness. We’re clinging on to memories and in between packing boxes we can’t help but reminisce of all the wonderful times we had in Weimar. Tom has left to Essen to get acquainted with his team here in Germany. The Qatar team called yesterday – they need him soon – the project is going to start. So, he’ll be heading for Doha in a couple of weeks. Soeren and I – well we have 6 weeks to go! \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"My Chicas - Propery of MeetaK\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"363\" alt=\"My Chicas - Propery of MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhscAz4qutAzESA5LvZfbl6QbmWWt_kRaQ5FWdPcifB5BQNR8D_5UX_mylo1dZkksJxXPHKLHYKiivplYIQl-ibw497we__5YVvqrKBDoaTfl5qiPOUsI2rVUv_m24fFmS_y8wjfQ\/?imgmax=800\" width=\"300\" align=\"left\" border=\"0\" \/\u003EAnd we’re clinging to those 6 weeks. My girlfriends are planning all sort of things to do before I go. \u003C\/p\u003E\u003Cp\u003E“We need to spend the last few weeks more intensive with you, Meeta!”\u0026#160;\u0026#160;\u0026#160;\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EAww shucks girls! Don’t make it harder than it already is! My chicas are the best and I am really going to miss them! \u003C\/p\u003E\u003Cp\u003EToday, I packed up my photo studio. All my props, colored papers, fancy napkins, lights, bounce and other items. I had to laugh though because it was exactly one year ago that Tom and Soeren surprised me with \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/what-girl-wants.html\" target=\"_blank\"\u003Ethis wonderful gift\u003C\/a\u003E for my birthday. My own photo studio. Tomorrow it’s my birthday again and I will be clearing up the last traces of my photo studio! Funny how just one year can change so many things. \u003C\/p\u003E\u003Cp\u003EI do remember my first birthday though. In Bombay and I was the princess and my mum the most gorgeous star.\u0026#160; \u003Cimg title=\"Property of 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=\"600\" alt=\"Property of MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjNfjVRm4xoN3VhC11whG6N6rkIx1CwxGBIC2adPnX9x3MPVKxt78D4tQ-X41B7Io4INqafILjak-QT_t3w3dDsaaMKwRZwpohNqh-RCuYz-bsXCXMHh7KK35e3HTAGfa5uFKyo2g\/?imgmax=800\" width=\"450\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EInstead of cake I decided to celebrate with fruity brownies. Who can resist chocolate and fresh summer fruit. I am a summer girl with a bad chocolate habit and so this is just the thing I need on my day. Come on over and grab a piece!\u003Cimg title=\"Meeta Recipe Card Fruit Brownies\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"220\" alt=\"Meeta Recipe Card Fruit Brownies\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmx0d_XB5nnlgUPmHeQrRV8tEHKUvF0jfB3d0nZBSGfmneqUT-Fh8aCSn7ZrYLmrRvQ9SCx6m_Ktb5Ycz4ZRdTNHJ1n60oTlSuj7pIRbhHov-fsB8NsKCLziyQjNqZx5Rcia7VjA\/?imgmax=800\" width=\"269\" align=\"left\" border=\"0\" \/\u003E\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\u003EChocolate Raspberry \u0026amp; Peach Brownies\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/chocolateraspberryandpeachbrownies\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E100g bittersweet chocolate, coarsely chopped       \u003Cbr \/\u003E\n250g fresh \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/raspberry-dream-cream.html#raspberry\" target=\"_blank\"\u003Eraspberries\u003C\/a\u003E        \u003Cbr \/\u003E\n2 ripe peaches, cut into cubes        \u003Cbr \/\u003E\n5 eggs        \u003Cbr \/\u003E\n80g all-purpose flour        \u003Cbr \/\u003E\n200g sugar        \u003Cbr \/\u003E\n1 vanilla bean, insides scraped        \u003Cbr \/\u003E\n125ml + more oil         \u003Cbr \/\u003E\nPinch of salt        \u003Cbr \/\u003E\n1 teaspoon baking powder        \u003Cbr \/\u003E\n20g cocoa powder        \u003Cbr \/\u003E\n100g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#almonds\" target=\"_blank\"\u003Ealmonds\u003C\/a\u003E, coarsely chopped        \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\u003EPre-heat oven to 180 degrees C. Brush a square springform (20 x 20 cm)with a tiny amount of the oil.         \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMelt the chocolate in a water-bath or a double boiler.         \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing an electric whisk, whisk eggs, sugar, vanilla innards and pinch of salt until thick and creamy – about 8-10 minutes. Then incorporate the oil and continue to whisk.         \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMix flour, baking powder and cocoa powder then sieve into the creamy egg mixture. Add the almonds and melted chocolate, then gently beat into a homogeneous mixture.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the batter into the springform and spread out the raspberries and peach cubes over the batter.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake in the oven for approx. 25-30 minutes on the middle rack. Remove from the oven and allow to cool completely, then cut into equal squares – 5 x 5 cm. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cimg title=\"Sticky Note Kitchen Notes\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"138\" alt=\"Sticky Note Kitchen Notes\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiPMf_3ZU-VBMpT0O8HZWM5hVoiyOaWDMam1L5OFFoqj0tBwYqR5kBFHPhlyjZZ121SNNGVbxH5FWO8FYhJcNHKjFd2I6RlU_E_6stYmh9eBhF9IQftKpqJmXPKnmOLd-nEt8NKzg\/?imgmax=800\" width=\"200\" align=\"left\" border=\"0\" \/\u003E \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EWhile these brownies certainly will not last long a quick word – these will keep only 3-4 days due to the fruit. Store in air-tight containers, preferably in the fridge to keep them as fresh as possible. \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\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\u003Cp\u003E\u003Cimg title=\"Chocolate Raspberry and Peach Brownies (2) 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=\"676\" alt=\"Chocolate Raspberry and Peach Brownies (2) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnRCpPL7GQvHfsNhx3_9cqYWiwG94jAjALrWzjkz21UeCe_i1NliVEgV7NONw4iKps-0kz-GjZAtQ-atDwF2h5qZjgDtl5-ujVw63eq03BcjsJccuhTkB8COk7_1EaUNLwqEBgHA\/?imgmax=800\" width=\"449\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThese will put a smile on anyone’s face lucky enough to get their hands on these fruit filled chocolate brownies. For me they will ease some of that parting pain. The fruit keeps the brownies lusciously moist and the mix between the tart raspberries and sweet peaches against the bittersweet richness of the chocolate is pure bliss. \u003C\/p\u003E\u003Cp\u003ESomeone special to me did make me a birthday cake though. \u003Ca href=\"http:\/\/creampuffsinvenice.ca\/2009\/05\/23\/for-meeta\/\" target=\"_blank\"\u003EThe perfect one just for me\u003C\/a\u003E – it’s pink, girly and a lot of fun. \u003Ca href=\"http:\/\/creampuffsinvenice.ca\" target=\"_blank\"\u003EIvonne\u003C\/a\u003E I love you for the special gift!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these brownies 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=\"ChocWalBrownie13\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"202\" alt=\"ChocWalBrownie13\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjyVANoyhGHzqJBFMtS8h_B1vOharICv8NyCMPoWoqte7UwUW3KOMptPB9OZPJ7PpAyQw77ocpaVAOiUO4uHkt_BE8c3mLFkAIiJc0YW2ww_tsWwuskad-aUsfiirIujqtFb5r84Q\/?imgmax=800\" width=\"124\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg title=\"Brownies2\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"195\" alt=\"Brownies2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjR26EJh_-7xBXKySYa8e-3xT9Bh4-oY2ffAbtWsShFwU2gmj3HFxA3nH19k0VQ8OY26yTkV99zdUB-RaYN8CVKIWbXr0z89Thvckd2_B-IsAZ838HjbZ7YxxpswZ2b_UZlL5WAlw\/?imgmax=800\" width=\"184\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg title=\"whitechocbrowniesjpg\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"138\" alt=\"whitechocbrowniesjpg\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYNHwvG4g6KdrzidO52hEHWtdAUXIJZ_hCLBfP9ml6GqZS6s0qAg_4HmaW6BWdgrPQIHqDWqcSWl5wXfAvTMHU_p_aMC1xFrtOGRMMy6V3Su45I2LBmJghcJO0D0cVZ1j5FVV8jQ\/?imgmax=800\" width=\"204\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/rich-chocolate-mocca-brownies.html\" target=\"_blank\"\u003EChocolate Mocca Brownies\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/spotlight-on-baking-from-my-home-to.html\" target=\"_blank\"\u003EClassic Brownies\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/white-chocolate-and-raspberry-brownies.html\" target=\"_blank\"\u003EWhite Chocolate Raspberry Brownies\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\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\/8909317664812282142\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/06\/fruit-and-chocolate-chocolate-raspberry.html#comment-form","title":"65 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8909317664812282142"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8909317664812282142"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/06\/fruit-and-chocolate-chocolate-raspberry.html","title":"Fruit and Chocolate: Chocolate Raspberry and Peach Brownies"}],"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\/AVvXsEhT2Afr8TfdPjfUl8DUjewQjseZ3lOJgqbQx8IXOqj7iwDIpidFs2aYfm0FIpIXTi3YJBecWAwf4_8yCd1ZFV0AJNpW4yfK1HbrCQtSPt96H2G_1miZ1WSGwDE7huaJ_jJVP_qEZw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"65"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8157072816471789248"},"published":{"$t":"2009-04-14T21:28:00.002+02:00"},"updated":{"$t":"2009-09-11T08:05:01.287+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preserves\/Jams\/Jellies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces and Dips"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Cooking School: 5 Ways to Make Homemade Dulce De Leche"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg title=\"Dulce De Leche (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=\"626\" alt=\"Dulce De Leche (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivCCRcRgWMJIEflc6ZOcbQ5qQU6Eicbya-iyY7HEf3mJtecG3wLzL28fjLNT-lgWD8WwKAQPwbtPNGEb5XXkNU3IcpmI2kCPNcq_RmCeNSRdf95aSu8YHN4kAZZM7NYI9C4_oKCA\/?imgmax=800\" width=\"420\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EDulce De Leche - that sinfully good and deliciously decadent thick syrup from Latin America probably makes a lot of Foodie hearts beat faster. I've had it on my mind for quite a few weeks and as I had the week off last week I finally got the chance to make it.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cp\u003E\u003Cimg title=\"The Food Guide\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px; border-left: 0px; border-bottom: 0px\" height=\"227\" alt=\"The Food Guide\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmpU9JUHeXf-iKIKCTU6qHv9aOd4NxnW8IaVFinFVXSthFLy_l1XM0Lcytd_CzJRGTXa4j7Ki8n3x4AmWhRljcePeR0Nr5Out83yi4e-R-8YZZknvFs2E1Y6xh2LOZve6jYSqlBA\/?imgmax=800\" width=\"272\" align=\"left\" border=\"0\" \/\u003EIt is supposed to be a part of a few greater recipes I plan on making and after tasting the finished product I wish I had made more just to drizzle on ice-creams and spread on brioche - but I cannot with this batch. What I realized last week while discussing dulce de leche with a few friends on \u003Ca href=\"http:\/\/www.facebook.com\/home.php#\/profile.php?id=822074637\u0026amp;ref=name\"\u003EFacebook\u003C\/a\u003E was that while many loved the thick caramel-like syrup, many did not know that it was easy enough to make at home. Easy - yes, just time consuming!\u003C\/p\u003E\u003Cp\u003EThose discussions lead me to write this post as part of my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Cooking%20School\"\u003ECooking School series\u003C\/a\u003E. So, let's roll up our sleeves and make ourselves some dulce de leche - shall we?\u003C\/p\u003E\u003Cp\u003EDulce de leche is a milk-based sauce\/syrup, which originates from Latin America, especially popular in Brazil, Argentina, Chile and Uruguay. In Spanish it basically means \u0026quot;milk candy\u0026quot; and is available as both a thick syrup\/sauce or in the form of candy. In France one will find a delicious spread called \u003Cem\u003Econfiture de lait \u003C\/em\u003Eor milk jam, which is based on the similar principle of dulce de leche.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlthough dulce de leche's flavor is very reminiscent of caramel, it is not anything like caramel. While caramel is made with sugar, duce de leche is prepared by heating and continuously stirring sweetened milk until it has reduced to a thick creamy texture. \u003C\/p\u003E\u003Cp\u003EBasically dulce de leche is made by simmering whole milk and sugar for several hours while continuously stirring the mixture. As the water evaporates from the milk, the mixture thickens resulting in a golden colored, creamy and rich dulche de leche. There are several methods to make dulce de leche using one or a maximum of three ingredients, what you do need is plenty of time though. \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Dulce De Leche (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=\"Dulce De Leche (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZCJe-sjrn18uSoAGHvQdcOpu-MuO86ZE37GJ__MAQjsDQ63gGtUAV8ujqr3ok-kcojgQdi4NBjUp57G3iP-pQmm1kmqOutUwP1ronGY7j2f8fSA75lqrxty4AkjBJmMfBfDUZiQ\/?imgmax=800\" width=\"420\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EIn this post I shall share the three methods I have used myself to make dulce de leche in the past and also one method from a good friend of mine and finally share a link to the quick and easy method for those impatient ones ;-).\u0026#160; \u003Cstrong\u003E\u003Cimg title=\"index card dulcedeleche\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"160\" alt=\"index card dulcedeleche\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjAtwL5_NjlCyr7zUIUYaryr9qC4cfMP7tR3mBwx9ucV4cCyiqS7svnFst8MXd7bUYPLWMsp8rhbuYkU51KSSzsY3xL-bq_exB3Q36NlwJV4DIrhGZ9Vw4wPSCxBzX3M0VcQZ_gZQ\/?imgmax=800\" width=\"200\" align=\"left\" border=\"0\" \/\u003E\u003C\/strong\u003E\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\u003Cp\u003E\u003Cstrong\u003E Homemade Dulce De Leche \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/dulcedeleche\" target=\"_blank\"\u003Ehere\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cu\u003E\u003Cstrong\u003EDulce de leche in a Saucepan\u003C\/strong\u003E\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003EThis method usually takes about 2-3 hours to make,\u0026#160;\u0026#160; however needs constant stirring to avoid the dulce de leche burning.\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E2 liters whole full fat milk\u003C\/li\u003E\n\u003Cli\u003E500g fine granulated sugar\u003C\/li\u003E\n\u003Cli\u003E1 teaspoon sea salt\u003C\/li\u003E\n\u003C\/ul\u003E\u003Col\u003E\u003Cli\u003EIn a small saucepan place all of the ingredients together and stir to incorporate.\u003C\/li\u003E\n\u003Cli\u003EOn medium-low heat gently bring the mixture to a simmer. Stirring constantly, reduce the milk-sugar mixture.\u003C\/li\u003E\n\u003Cli\u003EOnce the mixture is thick and golden remove from heat. The consistency should be very thick - to test take a tablespoon of the dulce de leche and turn it upside down - it should basically stick to the spoon without any of the it oozing off. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cimg title=\"Sticky Note 1 tipstricks\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"111\" alt=\"Sticky Note 1 tipstricks\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJyTEIwKcC62rVDg7E04-jitcbwDVTNKcuoYw8Rp0rHtdkj3CGsM8qh71qkZQaqHSdszAoKSnieag3RCy_2g6NnOJr2NimaZp_ALA8GaEMJKlUzhzDF37og-QuoA927kT2annS9g\/?imgmax=800\" width=\"160\" align=\"left\" border=\"0\" \/\u003E      \u003Cul\u003E\u003Cli\u003EDo not skimp on the milk and go for the full fat stuff. Anything else and the dulce de leche just does not taste as good as it should and the consistency will also be effected.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EYou can add spices like vanilla, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E or \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#nutmeg\" target=\"_blank\"\u003Enutmeg\u003C\/a\u003E to give the dulce de leche a slight twist. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cu\u003E\u003Cstrong\u003EDulce de leche in a can\u003C\/strong\u003E\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003EThis is my favorite way of making dulce de leche. Although it takes 3-4 hours it's the method I prefer because you can more or less forget the can albeit checking on the water level every now and then. \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E1 can sweetened condensed milk\u003C\/li\u003E\n\u003C\/ul\u003E\u003Col\u003E\u003Cli\u003ERemove the label from the can then place the can in a small saucepan.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPierce two holes on opposite sides of the lid. You can use a can opener or anything hard enough to pierce holes in the metal.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour enough water into the saucepan to come up about 2-3 cm from the top of the can. As the condensed milk reduces keep and eye on the water level – it should not come down below this level.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETurn up the heat to medium-high and bring the water to a simmer, then reduce the heat and keep the water at a simmer. Keep a close eye, filling water into the sauce pan every time it reduces its level.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EDepending on the consistency you want your dulce de leche to be reduce the milk. For a soft, pourable sauce-like dulce de leche it will take approx. 3 hours however, if you want a thick, gooey and creamy dulce de leche, like the one I made you will need to cook the condensed milk for 4 hours.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERemove the can from the saucepan, using oven gloves and then with a can opener open the can carefully. Pour the contents into a bowl and with a whisk gently whisk the dulce de leche to make it smooth and creamy. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cimg title=\"Sticky Note 1 notes\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"111\" alt=\"Sticky Note 1 notes\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgVH868xmGNFCrexdM06hwJMvsma6eDrn0KuOjAhmygm_KPJzPnOwKMhZwZGvZY1APthItzGKrGRSfI2Su3izgSBSx-vA72xLPB_VeTsxvo5Nirv0zuoTXszj6BAlY_PwlZl-lICg\/?imgmax=800\" width=\"160\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EPiercing holes in the can is a vital step and should not be skipped as this prevents pressure building up inside of the can, which can cause the can to explode.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMake sure that none of the simmering water comes over the top of the can. If the water combines with the milk it will create a thin dulce de leche in consistency and flavor.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhile simmering you will notice some of the condensed milk escape from the holes. You can scoop this up with a spoon or soak it up with paper towels. As the milk thickens this will stop.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhen you open the can you will notice a lighter more fluid liquid on the top, however below this is the good, thick and darker creamier stuff. Scrap out all the contents and whisking it together will give you a wonderful homogenous cream. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EDulce de leche in the oven\u003C\/u\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EAnother very easy method to make dulce de leche and takes a lot less time. Here too all you need is a simple can condensed milk.\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E1 can sweetened condensed milk\u003C\/li\u003E\n\u003C\/ul\u003E\u003Col\u003E\u003Cli\u003EPre-heat the oven to approx 200-220 degrees C.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour out the contents of the condensed milk into a small shallow ovenproof dish. Cover the dish tightly with heavy duty aluminum foil.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESet the dish in a larger pan or roasting pan. Fill the roasting pan with enough hot water so that it comes halfway up the side of the shallow dish.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake the milk in the oven for 1-11\/2 hours, checking and adding more water if required.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERemove the dulce de leche from the oven, allow to cool then whisk to combine. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EDulce de leche in a pressure cooker\u003C\/u\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EThis version is from the mother of my Brazilian friend. I have not tried this myself as I fear the pressure cooker. However, my friend swears that it is faster, safe and a typical method used in Brazil.\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E1 can can sweetened milk\u003C\/li\u003E\n\u003C\/ul\u003E\u003Col\u003E\u003Cli\u003EIn a pressure cooker pour a good liter of water and place the can in the middle.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPut on medium-low heat and bring the cooker to a boil. After it begins to steam cook for 40-60 minutes. Once again it depends on the desired consistency – cook for shorter time if you want a thinner consistency and for longer for a thicker consistency.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETurn of the heat and wait for the pressure cooker to cool completely before opening it. Open the pressure cooker and remove the can, allow the can to cool completely before you open it. Trying to open it before it has entirely cooled may cause the can to explode.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EOnce cooled open the can with a can opener and scrape out the contents into a bowl, then whisk to incorporate into a smooth cream.\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u0026#160;\u003Cimg title=\"Sticky Note 1 notes\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"111\" alt=\"Sticky Note 1 notes\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikMfw-qkESz40saJSRu-WnBuk63H-nmUl1_EkeIqA6dg0T0AwOPQUiSQvNir8Jp0gLLoxPc-l9YjYEoE4Do-7_BLDR-IRfX-qZMi1x9iRPOEGnARAZ16p2vuuS9yQZsCc5QOJ0lQ\/?imgmax=800\" width=\"160\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EYou do not need to pierce holes in the can when using the pressure cooker method. The steam pressure in the cooker counter balances the pressure in the can, which prevents it form exploding.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EThe most important thing to remember here is to make sure you allow enough time for both the cooker and the can to cool completely. This will avoid any dangerous accidents and exploding cans. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EDulce de leche in the microwave\u003C\/u\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EA method that will give you dulce de leche in minutes! I have not tried this method myself but my good friend \u003Ca href=\"http:\/\/www.theperfectpantry.com\/\" target=\"_blank\"\u003ELydia\u003C\/a\u003E has and she shares a step by step method for \u003Ca href=\"http:\/\/www.theperfectpantry.com\/2008\/08\/sweetened-conde.html\" target=\"_blank\"\u003Emicrowave dulce de leche\u003C\/a\u003E in 10 to 15 minutes.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EStoring and Using the Dulce De Leche\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EStore dulce de leche in \u003Ca href=\"http:\/\/www.weckcanning.com\/\" target=\"_blank\"\u003EWeck jars\u003C\/a\u003E or similar in the refrigerator for up to a month. Heat the dulce de leche either in a water-bath or in the microwave before using. \u003C\/p\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 title=\"Dulce De Leche (03) 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=\"Dulce De Leche (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUkWge7VIPq4NZowW_Y5so4TQVkvDZvyrSc0alz9Ys-ClzagEa1IuSiYfGISrhOO3Iobejt7hw1YK-Mtf4C5DxCTyIwyy4LPZJtOZhYjAEvVVu__ju2_rj7mOMEW-OhdIee1OI6Q\/?imgmax=800\" width=\"420\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EIrresistibly good! Some will argue that using a can of sweetened condensed milk to make dulce de leche does not make it \u003Cem\u003Ehomemade\u003C\/em\u003E. I’d like to digress though. One can makes a delicious thick and creamy dulce de leche and saves me 2-3 hours of constant stirring. You will have to stop yourself from scooping up spoonfuls from the jar. Perfectly smooth, rich and oh so decadent. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore from Cooking School on 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=\"Zabaglione 02 framed\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"184\" alt=\"Zabaglione 02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjA2UHcICDKbvMhLob8PTwgB6Y_R44pGPzjX-HvtM-JznWQ9JeIFvdmGtAspZxBIPwOlToMinS19Qe5V6IKeUIO2dYUSd9m0_OhE_0YmcB8EFQmJ4soPG1wrl_p21nWyoh4QZHVig\/?imgmax=800\" width=\"124\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg title=\"RhubarbCompote 02 framed\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"184\" alt=\"RhubarbCompote 02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhNvgBoBI7-LvGO-h3TN62zBZwnS7UY5SmyqgiOHwSS82Mj5nPxCJ0iJVI9uMo7YtbIOJGcgVIZbK2fZ8_gNLUjHwNy0uRdIRF5_VffWL0uWf6zhr9MHAvjNDkZxYr0kPelokaWjw\/?imgmax=800\" width=\"124\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg title=\"SauceHollandaise03\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"124\" alt=\"SauceHollandaise03\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFMxnraes9ffZ1AaH5E6v4ygiy7Ei8BpHgr_zqip3IZOIy_oDgFduL5h8pUz8ZcMEH8aQywZqfJF_zH9NmVvYjvvoZj9JUahxVivEV_xyEgBXib8tVdOXO77vaa8jkkfJYbkRyoQ\/?imgmax=800\" width=\"203\" 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\/10\/cooking-school-zabaione-with-brandied.html\" target=\"_blank\"\u003EZabaione with Brandied Plums\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/cooking-school-rhubarb-compote-with.html\" target=\"_blank\"\u003ERhubarb Compote with Vanilla Sauce\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/cooking-school-sauce-hollandaise.html\" target=\"_blank\"\u003ESauce Hollandaise\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.davidlebovitz.com\/archives\/2005\/11\/dulce_de_lechec.html#more\" target=\"_blank\"\u003EConfiture de Lait\u003C\/a\u003E – David Lebovitz\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/carmencooks.wordpress.com\/2009\/03\/15\/dulce-de-leche-brownies\/\" target=\"_blank\"\u003EDulce de leche brownies\u003C\/a\u003E – Carmen Cooks\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/therecipegirl.blogspot.com\/2008\/11\/dulce-de-leche-pumpkin-toffee-pie.html\" target=\"_blank\"\u003EDulce de Leche Pumpkin- Toffee Pie\u003C\/a\u003E – The Recipe Girl\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003Cstrong\u003E\u003Cimg title=\"DTtip6\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"118\" alt=\"DTtip6\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDtBy4ijkVCFnse10Id4_bcX7wUSo4qOGVOqpmwpvPWhK21lA8wXW47sKa-Sn88WTslcZ_Kb9UFMUjp-VjJXFT6vzn8gevXYPM279EUznMjImQJM1fCReNFuCiR57xK5Cg42jhuA\/?imgmax=800\" width=\"180\" align=\"left\" border=\"0\" \/\u003E\u0026#160;\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003EDaily Tiffin\u003C\/a\u003E Reading Tip:\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/04\/vegetarian-food-pyramid-wheat-germ.html\" target=\"_blank\"\u003EVegetarian Food Pyramid - Wheat Germ\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#dhivya\" target=\"_blank\"\u003EDhivya\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\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\/8157072816471789248\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/04\/cooking-school-5-ways-to-make-homemade.html#comment-form","title":"57 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8157072816471789248"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8157072816471789248"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/04\/cooking-school-5-ways-to-make-homemade.html","title":"Cooking School: 5 Ways to Make Homemade 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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivCCRcRgWMJIEflc6ZOcbQ5qQU6Eicbya-iyY7HEf3mJtecG3wLzL28fjLNT-lgWD8WwKAQPwbtPNGEb5XXkNU3IcpmI2kCPNcq_RmCeNSRdf95aSu8YHN4kAZZM7NYI9C4_oKCA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"57"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1506042113386254656"},"published":{"$t":"2009-02-05T12:37:00.003+01:00"},"updated":{"$t":"2009-09-11T14:33:06.204+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Nutella Flakey Swirls"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Nutella Rolls (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Nutella Rolls (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5XxyzynrXcoGHgJVY4FEW0OpkmPT4xzw_xHbBBGG4uyp0kLdJP2LDxv-wO8fld3777Bgkd7dixO1_xCY4_L-VOxye8Lj2ETkQjSn8YrHRleTMBxwU3aleIrhWrNpUCOX9HdhvYQ\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EI had a great time reading all your \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/nutella-day.html#comments\" target=\"_blank\"\u003Ecomments\u003C\/a\u003E for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/nutella-day.html\" target=\"_blank\"\u003Eyesterday's post\u003C\/a\u003E. You folks really made me laugh with some of your ideas and thoughts. It just confirms my belief that besides being suckers for something sweet, you always make me feel good. I love spending time with you. \u003C\/p\u003E\u003Cp\u003EI'll cut the suspense as I know everyone has been eagerly awaiting these Nutella treats. Actually these treats were my \u003Cstrike\u003Ebribe\u003C\/strike\u003E ... er ... barter treats for Soeren!\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E   \u003Cp\u003EYes, sneaky mummies have to have something up there sleeves to \u003Cstrike\u003Ebribe\u003C\/strike\u003E barter with their kids. As 6 year olds have no notion about money, we have to \u003Cstrike\u003Ebribe\u003C\/strike\u003E barter with other creative methods and means. My son's weakness is Nutella and I know if I want him to do something for me I just have to walk around the house with a jar of Nutella. \u003C\/p\u003E\u003Cp\u003EIt's a bit like the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/The_Pied_Piper_of_Hamelin\" target=\"_blank\"\u003EPied Piper of Hamlin\u003C\/a\u003E, only my pipe is the jar of Nutella and instead of rats I have my son following me in a trance. I will then turn around look a bit startled and ask if he wants anything. A vigorous nod and a point at the Nutella jar is all I get. \u003C\/p\u003E\u003Cp\u003E\u0026quot;Oh this! I was thinking of making some little treats with Nutella.\u0026quot; The eyes begin twinkling and I know I have him where I want him.\u003C\/p\u003E\u003Cp\u003E\u0026quot;Tell you what, I'll make these in the kitchen and you go and ... (insert anything that needs to be done!). When you're done we can enjoy them with some milk!\u0026quot; \u003C\/p\u003E\u003Cp\u003EBefore the sentence is even completed he has run up the flight of stairs to complete his chore. I shake my head and think if only I had done this 2 weeks ago!!\u003C\/p\u003E\u003Cp\u003EWho can resist such creamy, chocolaty and nutty decadence ...\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Nutella (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Nutella (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCO9mSxGHM-4lBavL3HFSx2YYAticOPmfRT8OXi66XqEgCEsUpvQb1Ac2PgU_JL1hkRUqnjRBT4zFJlEgNubkJYFYshPRQikT5xuqHHnB5SQz5CzccTgi4ewaBUwqN33gqkmOahw\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EI have my trouble too so I totally understand Soeren.\u0026#160; \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Nutella Diptych (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"378\" alt=\"Nutella Diptych (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJIgg1jvhU6MyGospycKiXrwGV8mCehmbOtMgNbp1e7_M2Ta86HpXZdxIALXfoMkEKLKECH6sPg8X0lD3j7O4uZPwmy7KWnnaVwka3Kf6wjQgD5UJWtY10NQHpzZ0F504bfy2uRQ\/?imgmax=800\" width=\"520\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EDo I feel guilty using Nutella to \u003Cstrike\u003Ebribe\u003C\/strike\u003E barter? No not really! Simply because it works and because we both get what we want. Sometimes mummies just need to use their sneaky trick box and only the mummies in the house will be nodding their heads!\u003C\/p\u003E\u003Cp\u003EThis particular chore was difficult for Soeren, I knew that. For the past 2 weeks I have been asking him to sort out his HUGE box of matchbox cars and all his games. Three piles for each: \u0026quot;Keep\u0026quot;, \u0026quot;Donate\u0026quot; and \u0026quot;Trash\u0026quot; - part of our\u003Cstrong\u003E Radical Clean Out\u003C\/strong\u003E I told you about in \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/spicy-chicken-legumes-with-pinto-beans.html\" target=\"_blank\"\u003Ethis post\u003C\/a\u003E. It was hard for me to part with a few items so I only knew too well how he was feeling. \u003C\/p\u003E\u003Cp\u003EAfter two weeks of cajoling I decided to dig into my sneaky trick box to motivate him a little. I pulled out these flakey and crumbly shortcrust pastry swirls filled with delicious Nutella and sprinkled with a touch of cinnamon. \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: Nutella Flakey Swirls\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\/nutellaswirls\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the Shortcrust Pasty\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003EMakes approx 500g        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n250g all-purpose flour, sieved        \u003Cbr \/\u003E\n150g cold butter, cut into cubes        \u003Cbr \/\u003E\n2-4 tablespoons cold water\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the filling\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E250g Nutella, slightly warmed for 5 seconds in the microwave       \u003Cbr \/\u003E\n1 egg, beaten        \u003Cbr \/\u003E\nGround cinnamon        \u003Cbr \/\u003E\n1 tablespoon \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Muscovado\" target=\"_blank\"\u003EMuscovado sugar\u003C\/a\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\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ETo make the shortcrust pastry mix the flour and butter in a bowl using your finger tips, till the mixture resembles coarse breadcrumbs with no large lumps of butter remaining. Work quickly so that the mixture does not become greasy.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMake a well in the middle and pour in the cold water. Using a knife, begin stirring in the flour and bind into a smooth dough.          \u003Cbr \/\u003E\nThe perfect consistency of the dough can be easily tested: take a bit of dough between your fingers and press together. When the piece does not stick to your fingers you will have to add another tablespoon water. If the dough is too dry it will rip and crumble when rolled. On the other hand if it is too sticky it will shrink while baking.           \u003Cbr \/\u003E\nUsing your hands gather the dough into a ball - do not knead!           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAlternatively you can easily make the dough using a food processor: Put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.         \u003Cbr \/\u003E\nWith the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWrap the dough in plastic wrap and chill for 15-20 minutes before using.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the dough between two sheets of baking paper and roll out into a 30 cm x 40 cm rectangle. Do not roll the dough back and forth but more from the inner center to the outer edges.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPre-heat oven to approx 180 degrees C. Prepare a baking sheet by lining it with baking paper.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFor the filling take the warm and soft Nutella and pour over the shortcrust pastry rectangle. Spread evenly with a metal spatula, leaving about 5 cm around the edge bare.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESprinkle with some ground cinnamon.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBeginning at the long end of the rectangle, tightly roll up the dough like a newspaper, forming a 40-cm-long log.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing the beaten egg brush the edge and pinch together so that it is sealed properly.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing a sharp knife cut approx. 12 individual rolls. Transfer each roll onto the baking sheet and brush generously with the remaining egg. Sprinkle with some Muscovado sugar.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake the Nutella swirls for 30-40 minutes until golden and flakey. Allow to cool on a rack before serving. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EServing Tips\u003C\/strong\u003E: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EYou can sprinkle, raisins, dried cranberries or dried cherries for a chewy bite or add pecans, pistachios or walnuts for crunchier rolls on top of the Nutella layer. \u003C\/li\u003E\n\u003Cli\u003EIf cinnamon is not your spice, you can also use cardamom, nutmeg or allspice too. \u003C\/li\u003E\n\u003Cli\u003ETastes great with honey milk or a good cup of tea.          \u003Cbr \/\u003E\n\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\u003Cimg title=\"Nutella Rolls (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Nutella Rolls (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiR_dbUVmEtHhbzcEn6LVX87ucuPjnbijMs2it5VPoV5T9X-d1qLgRII7DzFKtSAIESK3I90XeAq2pFAe2XKtTg8Wy8dyNXOtzb9gdqVmhN_pTx8tmcTqksVxuI5Gs2AVX51LlNsw\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThese swirls helped in two ways: Soeren sorted out all his cars, books and games and when he was done, I was right there with these Nutella filled swirls to comfort any parting sorrow. We had time together over these Nutella treats and a glass of milk to talk about the who would get the donations and about the future. He is a strong boy and takes everything in good stride and if there is a bit of uneasiness treats like these always help. \u003C\/p\u003E\u003Cp\u003EThey are flakey, wonderfully chocolaty and the hint of cinnamon adds a perfect highlight. Soeren loves dunking them in his milk, while I enjoy them in their lovely flakiness. \u003C\/p\u003E\u003Cp\u003EWe are celebrating \u003Ca href=\"http:\/\/www.nutelladay.com\/\" target=\"_blank\"\u003EWorld Nutella Day\u003C\/a\u003E today and \u003Ca href=\"http:\/\/www.msadventuresinitaly.com\/blog\"\u003ESara, Ms. Adventures in Italy\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.bleedingespresso.com\"\u003EMichelle from Bleeding Espresso\u003C\/a\u003E have invited us to party with them. Soeren and I are bringing along a few of these Nutella Flakey Swirls along to the party. See you there!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these chocolate bribes 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; border-left: 0px; border-bottom: 0px\" height=\"187\" alt=\"Pizza-Nutella01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhMoShpxvuEV6A1qk2EeAJgmgcKlPzNfbQWVtcKmWLh6fx2KZsi20r1q6-yCkRd9OB7pDnY7O0kx85UBUUXMGERGujZxoyXOVlFUJ25wHMbvZIvCcmMY1BLeLhFZcUgqPONo39ejg\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"180\" alt=\"Danish Braid (03) framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgK7GyytXdRR1cY7LhDZ3ix3txmGornwwCzv1hUfS93Jwyf4d76AG71EhgjRzklVxgbYqV8crdQ-1BA59bMO7GIFt2subqmbltgiWomZLT-4J43xcLtrwj5wvmZQRhFMamQ3lIJDA\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"180\" alt=\"Mango Nutella Pancakes 03 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdh9Zilk1I64af_kgK7jG8tAxY6utJaumjKYkG6-XGldR77rf59zYLacjcGp71iL_me3WoGiN7wYk7xMYkBZm863RD_VB-lANoF-01Z1h7Pq1uuBt_w1Ne7MdxJxL4wirfdkAgzw\/?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\/10\/daring-bakers-pizza-with-caramelized.html#nutellapizza\" target=\"_blank\"\u003ENutella, Pears and Toasted Almonds Pizza\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\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=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/whole-wheat-pancakes-with-nutella.html\" target=\"_blank\"\u003ENutella Mango Whole Wheat Pancakes\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:\/\/spatulascorkscrews.typepad.com\/my_weblog\/2008\/11\/nutella-chocolate-fudge-brownies.html\" target=\"_blank\"\u003ENutella Chocolate Fudge Brownies\u003C\/a\u003E - Spatulas, Corkscrews \u0026amp; Suitcases\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/bittersweetblog.wordpress.com\/2008\/12\/19\/viva-la-vitamix\/\" target=\"_blank\"\u003EHomemade Nutella\u003C\/a\u003E - Bitter Sweet\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/vanillabasil.blogspot.com\/2008\/12\/macaron-madness.html\" target=\"_blank\"\u003EEggnog Nutella Macarons\u003C\/a\u003E - Vanilla Basil \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\u003Cfont color=\"#ff0000\"\u003E\u003Cstrong\u003EValentine's Day Special\u003C\/strong\u003E\u003C\/font\u003E - \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/01\/what-to-give-your-man-for-valentine-day.html\" target=\"_blank\"\u003EWhat To Give Your Man For Valentine's Day\u003C\/a\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? \u0026#169; 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\/1506042113386254656\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/nutella-flakey-swirls.html#comment-form","title":"61 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1506042113386254656"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1506042113386254656"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/nutella-flakey-swirls.html","title":"Nutella Flakey 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\/AVvXsEj5XxyzynrXcoGHgJVY4FEW0OpkmPT4xzw_xHbBBGG4uyp0kLdJP2LDxv-wO8fld3777Bgkd7dixO1_xCY4_L-VOxye8Lj2ETkQjSn8YrHRleTMBxwU3aleIrhWrNpUCOX9HdhvYQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"61"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4253820525520613318"},"published":{"$t":"2009-02-04T14:01:00.001+01:00"},"updated":{"$t":"2011-07-12T10:08:04.118+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"photographs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Nutella Day!"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Nutella (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Nutella (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqCLtu8BjXJdQIc1158sujLum7V-hZW0irTFKIfRafI1K9eCN7wrQbID5AcMzCzr7GXWQbLqAaLZ5Rl3rVdWZUWD1WYV59x0xRNl2EaU-HzW5UupNyj0eg4XL0BGiTbEn2wbPNDg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EIt's \u003Cstrong\u003EWorld Nutella Day\u003C\/strong\u003E tomorrow! Time to indulge in some decadence. How do you enjoy your Nutella best? \u003C\/p\u003E  \u003Cp\u003ECome back tomorrow and indulge in some \u003Cstrong\u003E\u003Cfont color=\"#ff0080\"\u003ENutella flakiness\u003C\/font\u003E\u003C\/strong\u003E with me! In the meantime have a lick of this ;-)\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4253820525520613318\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/nutella-day.html#comment-form","title":"35 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4253820525520613318"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4253820525520613318"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/nutella-day.html","title":"Nutella Day!"}],"author":[{"name":{"$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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqCLtu8BjXJdQIc1158sujLum7V-hZW0irTFKIfRafI1K9eCN7wrQbID5AcMzCzr7GXWQbLqAaLZ5Rl3rVdWZUWD1WYV59x0xRNl2EaU-HzW5UupNyj0eg4XL0BGiTbEn2wbPNDg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"35"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-490376133454778697"},"published":{"$t":"2009-01-25T14:39:00.003+01:00"},"updated":{"$t":"2009-09-11T14:35:27.771+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":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Roasted Pumpkin and Chocolate Bread Pudding"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Pumpkin Bread Pudding (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Pumpkin Bread Pudding (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeQgHksLIm-087x4kQ3950rUKeJ0_eEr_ohrQdIBBCYi_qBIO4F43OQBju7EaaC33Exvsrv1D-ZwpLlMpVu7SvhEg-iFOBbCAcca4nEIVpK5mnRhgd7eCUaSrpGHSr00MOvEYNSg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EI have often shared several of my childhood stories with you. Food that triggers memories of my grandparents, parents or close relations is something I often cherish. It makes preparing that particular dish all the more special. While stirring the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/bollywood-cooking-mum-creamy-black.html\" target=\"_blank\"\u003Edal\u003C\/a\u003E or whisking batter for a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/mum-coconut-lemon-cake.html\" target=\"_blank\"\u003Especial cake\u003C\/a\u003E, I will find myself smiling at the memories of my mother or my grandmother. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EThe pictures are so vivid and it seems like I am almost transported to that time once again, watching myself from above. I can hear the voices, see the graphic details and most importantly, smell the wonderful aromas. Many of you know that food has always been a vital part for my family. For us it was not so much the eating it to fill ourselves but more a social and celebratory method of getting together. \u003C\/p\u003E\u003Cp\u003EAt our dinner table we would discuss, loudly - everyone speaking at once if the topic was passionate enough, we would laugh and cheer, we would even argue. I think only Indians can do all that in one mealtime sitting. The dialogue was mostly in English with Hindi words dotted throughout the sentences, unless my grandmother was around, then we would speak more Hindi - because she never spoke to us in English. \u003C\/p\u003E\u003Cp\u003EWhether we were in Doha, San Francisco or in Delhi our mealtimes were always filled with joy, a lot of talk and plenty of bustle. When I first came to live in Germany, I was rather surprised how quiet things were here. I remember my first lunch at Tom's parents place! Everyone ate in silence - what torture. It was bad enough having the feeling that all eyes were on me, but not being able to escape into the comforts of a good debate or discussion was the worse. \u003C\/p\u003E\u003Cp\u003ETom did confirm the fact that during their meal times, discussions were not as lively as what he had experienced when he met my parents. It's over 10 years now that I am a part of Tom's family and today meal times at the Wolff household are almost as loud and lively as the ones I remember with my parents and family. Here we do not talk all at once - one waits till the other one is finished, but the laughter is just as loud and the discussions can get very passionate. \u003C\/p\u003E\u003Cp\u003EI will frown at Tom when he tells Soeren to be quiet for a minute and finish what's on his plate - why? In my mind I want Soeren to talk and debate just as openly and laugh just as heartedly as I did when growing up. No one told me to be quiet. I learned so much at our meal times. My dad told us about his adventures from a recent trip, my mum discussed our problems. If we were on vacation with my grandparents, my grandfather would tell us stories about the Sikh religion, my nani would tell us about her childhood. \u003C\/p\u003E\u003Cp\u003EIn the same way it is important to me that Soeren is not bound down but given wings to freely speak his mind. After all it is at mealtimes where we all sit down together, relaxed and free from the worries of the day. And I know if I do have worries it is at the dinner table where I can discuss it with my family over a comforting and delicious meal. \u003C\/p\u003E\u003Cp\u003EYes - mealtimes with the family are sacred to me. It is the anticipation I feel while cooking, that soon we will get together and just be able to relax and talk.\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Pumpkin Bread Pudding (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Pumpkin Bread Pudding (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitqhlgoIeb2AHtS5ilOpHkSgEs9FU8Q-J7f91Z42tu6UPEdfyoHQODS9gYDFWjtk-xxlpSVGXjd0DHnHY4dUcjZ2oGaUKgm7MTpZDiMl3lv_W4hx3NKU1Bbs4Ph2JrHR-pLutL2A\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EWhen the larger part of the family got together once or twice a year, my mother or nani always made one of 2 sweet dishes. It was either an Indian rice pudding, known as \u003Cem\u003Ekheer\u003C\/em\u003E, or a bread pudding. It was a kind of welcome comfort food. Where ever we would be getting together - be it in India or in the US, our family was flying in from all over the world. We from Doha, others from England, India or different parts of the US - one thing we were very certain about, upon arrival we would find bowls of comforting \u003Cem\u003Ekheer\u003C\/em\u003E or bread pudding. \u003C\/p\u003E\u003Cp\u003EAs kids my brother, cousins and myself would make fun \u0026quot;I bet you it's \u003Cem\u003Ekheer\u003C\/em\u003E!\u0026quot; \u0026quot;10 bucks it's bread pudding!\u0026quot; Fun aside, we were just dying to dig in to whatever was prepared. Because it meant we were all together again!\u003C\/p\u003E\u003Cp\u003ENow as grownups it seems we're spread further apart from each other as before. We do see each other every now and then but the ritual has remained. In my own way I have taken over the ritual. Whenever we get home after a long journey or vacation I have to make rice pudding or bread pudding. Just so that my soul and spirit knows I am home. \u003C\/p\u003E\u003Cp\u003EThis roasted pumpkin and chocolate bread pudding is one of Soeren's favorites. I use whole wheat challah or, if I have it, sourdough English muffins. Roasting the pumpkin really brings our the sweet mellow flavors, which works perfectly with the bittersweet chocolate. \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: Roasted Pumpkin and Chocolate Bread Pudding\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\/pumpkinbreadpudding\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E250 ml heavy cream        \u003Cbr \/\u003E\n1 medium sized \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/fmr-turkey-breast-and-roasted-pumpkin_21.html#pumpkin\" target=\"_blank\"\u003Epumpkin\u003C\/a\u003E, cut into medium sized pieces\u0026#160; \u003Cbr \/\u003E\n120 ml whole milk         \u003Cbr \/\u003E\n2 large eggs         \u003Cbr \/\u003E\n1 egg yolk         \u003Cbr \/\u003E\n100 g \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Muscovado\" target=\"_blank\"\u003EMuscovado sugar\u003C\/a\u003E         \u003Cbr \/\u003E\n100g bittersweet chocolate, coarsely chopped         \u003Cbr \/\u003E\n85g unsalted butter, melted         \u003Cbr \/\u003E\n1\/2 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E         \u003Cbr \/\u003E\n1\/4 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E         \u003Cbr \/\u003E\n1\/8 teaspoon ground allspice         \u003Cbr \/\u003E\nPinch of ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E         \u003Cbr \/\u003E\nPinch of salt         \u003Cbr \/\u003E\n250 - 300 g whole wheat challah, cubed         \u003Cbr \/\u003E\nCanola oil         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat oven to 180 degrees C. Brush a baking sheet with some oil and lay out the pumpkin pieces. Roast in the oven until soft, making sure the pumpkin does not get too dark.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPur\u0026#233;e the pumpkin until smooth.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large mixing bowl whisk together pumpkin, cream, milk, sugar, salt, eggs and egg yolk, and spices.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a separate bowl, toss the challah cubes with the butter, then pour in the pumpkin mixture. Mix to coat.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETransfer the challah mixture to a square ovenproof baking dish (approx. 20.5 x 20.5cm). Sprinkle the coarsely chopped chocolate pieces, giving a gentle mix so that the pieces are evenly divided.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake in the oven until set - about 25 - 30 minutes. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EServing Tips:\u003C\/strong\u003E I love this creamy bread pudding with maple walnuts ice-cream. Make your own if you want but \u003Ca href=\"http:\/\/www.moevenpick-icecream.com\/en\/f_MapleWalnut.html\" target=\"_blank\"\u003EMovenpick's Maple Walnuts\u003C\/a\u003E is a decadent treat and tastes just d'lish!         \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\u003Ccenter\u003E\u003Cimg title=\"Pumpkin Bread Pudding (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Pumpkin Bread Pudding (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYNWtyQvF2krSqqbOWzWJxQa9SvHLiPMWLtWldrFhQ4Df1MpO_0H26E-1SkGf-8PAj-xeM41E2hF8J4Jq9dLh5LGxyNLGcX2ew0wPs9Nn2dU0YBJLBdSpzyEyb5QQ9z9XagFmWYg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThat's right because it's ummmm so good! Comforting and it reminds me of all that it dear to me. The spices, chocolate and the pumpkin are at perfect harmony with each other. Soeren can never get enough of the bread pudding. He has also come to realize that a bread pudding simply means being finally home, where things are always OK!\u003C\/p\u003E\u003Cp\u003E\u0026quot;\u003Ca href=\"http:\/\/vampituity.blogspot.com\/2009\/01\/sugar-high-friday-childhood-delights.html\" target=\"_blank\"\u003EChildhood Delights\u003C\/a\u003E\u0026quot; is the theme of this month's \u003Ca href=\"http:\/\/www.domesticgoddess.ca\/pages.php?page=10002\" target=\"_blank\"\u003ESugar High Friday\u003C\/a\u003E, being hosted over at Rachel's \u003Ca href=\"http:\/\/vampituity.blogspot.com\" target=\"_blank\"\u003EVampituity\u003C\/a\u003E and I am sharing my childhood delight with her!\u003C\/p\u003E\u003Cp\u003ETaking Jeanne's cue I am also sending this to this month's \u003Ca href=\"http:\/\/www.cooksister.com\/2009\/01\/waiter-theres-something-in-my-sweetsavoury-swap.html\"\u003EWaiter There's Something In My ...\u003C\/a\u003E. This month's theme is Sweet \u0026 Savory Swap!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these delight 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; border-left: 0px; border-bottom: 0px\" height=\"180\" alt=\"BananaBriochePudding05\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaN43kay_rFVJKKGrSeNcIMTH3IfQtGGhsZ3tTpxzjusD_L-RNsKYeiwNIbpv0w31j57ygHX4PdYaKTL_sgYa74g8sqDJrj49qgsSI3PuretmCmlmj6R5L8g1zN6oDIe3Qm-WZoQ\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"200\" alt=\"DSC_0011.0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhA90f0iOE_HooV0AbBiHFO3nVjs2wCl1SjJlzZt9-OMYzu5MSgL62wvbbCg3_4G6u5U0tl2a71YS97ywzPWadAPPtivqzrGO07sSXUZvLnp8CgspRr6_cHOs9ZQc_lK9ewLq8drw\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"178\" alt=\"Mango Nutella Pancakes 02 framed[4]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi2MBIXoM6VYyd0fckFFCBKi-aYN9grQ1o8oY8jie17aa_BFviU-ifq_TaDZV5mnFkjk_HOrHZOLMJeT4y2BX5ohXCAdXoH52nJELqBSns4skj7_AYeiqcdYOokYwYiybJFpxnYkg\/?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\/2007\/10\/banana-brioche-pudding-with-baileys.html\" target=\"_blank\"\u003EBanana Brioche Pudding with Baileys Caramel Cream\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/08\/chocolate-mountains-recipe_04.html\" target=\"_blank\"\u003EChocolate Mountains\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/whole-wheat-pancakes-with-nutella.html\" target=\"_blank\"\u003EWhole Wheat Pancakes with Nutella and Mangoes\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:\/\/chimeraobscura.com\/mi\/oh-mah-gah\/\" target=\"_blank\"\u003EWarm Milk-Chocolate Croissant-Bread Pudding\u003C\/a\u003E - Minimally Invasive\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.eatingclubvancouver.com\/2008\/11\/challah-bread-pudding-with-blueberries.html\" target=\"_blank\"\u003EChallah Bread Pudding with Blueberries \u0026amp; Cardamom\u003C\/a\u003E - [eatingclub] vancouver\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.culinaryconcoctionsbypeabody.com\/2008\/11\/03\/bow-to-your-partner\/\" target=\"_blank\"\u003ES\u0026#8217;mores Bread Pudding\u003C\/a\u003E - Peabody \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\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/01\/keep-it-simple.html\" target=\"_blank\"\u003EKeep it Simple\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#kristen\" target=\"_blank\"\u003EKristen\u003C\/a\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? \u0026#169; 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\/490376133454778697\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/01\/roasted-pumpkin-and-chocolate-bread.html#comment-form","title":"35 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/490376133454778697"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/490376133454778697"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/01\/roasted-pumpkin-and-chocolate-bread.html","title":"Roasted Pumpkin and Chocolate Bread Pudding"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeQgHksLIm-087x4kQ3950rUKeJ0_eEr_ohrQdIBBCYi_qBIO4F43OQBju7EaaC33Exvsrv1D-ZwpLlMpVu7SvhEg-iFOBbCAcca4nEIVpK5mnRhgd7eCUaSrpGHSr00MOvEYNSg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"35"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2778502360276934073"},"published":{"$t":"2008-10-26T13:38:00.001+01:00"},"updated":{"$t":"2008-10-26T13:51:21.867+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Decadent: Fudge Pralines with Cardamom and Chocolate"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Chocolate Pralines with Cardamom and Chocolate (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chocolate Pralines with Cardamom and Chocolate (01) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SQRkp3CrXGI\/AAAAAAAADPs\/0naNOPmDPcg\/ChocolatePralines%2001%20framed%5B2%5D.jpg?imgmax=800\" width=\"399\" \/\u003E \u003C\/center\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/friends-feasts-gajar-ka-halwa.html\" target=\"_blank\"\u003EDiwali\u003C\/a\u003E for me in Germany is just like any other day in the week. Unlike the glamorous festivities celebrated in India or even those in Qatar, around Diwali I normally become rather wistful. If it was not for my parents, family and friends who write, send cards and call, wishing me a Happy Diwali, why I might even forget this vibrant festival. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003ENostalgia often takes over and I often remember those Diwali's I spent with my nana and nani - my grandparents - in Delhi. That was a long time ago. I was just a little girl of 6, 7 or 8 years old, but a few memories are etched in my head like prominent, deep carvings in wood.\u0026#160; I remember my grandfather telling stories to me, my cousins and the neighborhood children and my grandmother handing out bowls of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/friends-feasts-gajar-ka-halwa.html\" target=\"_blank\"\u003Egajar ka halwa\u003C\/a\u003E - a sweet carrot pudding. \u003C\/p\u003E    \u003Cp\u003EI specifically remember the few days leading up to the Diwali festival. It was always a busy time. My nani would guide us through the busy markets for fresh fruit, vegetables and spices. I can still smell the distinct fragrance of mixed spices in my nostrils as I remember those small narrow shops with the vendors perched on a higher platform and glass aquarium-like chests filled with colorful powdered or whole spices in front of them. It seemed there was no fixed price for anything. When it was decided what was required the bartering would begin. Each vendor shouting down his price and my nani, shaking her head in disagreement. Once a price was reached that both parties found acceptable, the spices were packed in small cone-shaped bags, rolled out of newspapers. \u003C\/p\u003E    \u003Cp\u003EWith baskets filled with produce, sweets, spices and decorations we would return back home. My nana would get a scolding from nani for sitting on the veranda and reading the paper - \u0026quot;There is so much to be done!\u0026quot; she would exclaim. \u003C\/p\u003E    \u003Cp\u003EIn the kitchen my mum, aunts and the cook were already busy preparing a few of the several sweets that are enjoyed during the Diwali festival. Nani would quickly examine each creation, sneaking a tiny portion of \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Burfi\" target=\"_blank\"\u003Eburfi\u003C\/a\u003E or a \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Jalebi\" target=\"_blank\"\u003Ejalebi\u003C\/a\u003E for me, then she would rush out to instruct the househelp of the next chores. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chocolate Pralines with Cardamom and Chocolate (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chocolate Pralines with Cardamom and Chocolate (02) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SQRnyLE-ZAI\/AAAAAAAADQE\/onNlxQH5FSI\/ChocolatePralines%2002a%20framed%5B2%5D.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EI would take my loot of warm jalebis and burfi and rush out to nana, who was still on the veranda reading his paper. I would bite off a piece of the syrupy jalebi and give the rest to him. He would smile and from out of his pocket he would pull out a small newspaper parcel. Carefully he would open it to reveal some fresh sooji ka halwa, made with semolina, cardamoms, nuts and raisins, he had saved from his morning trip to the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Gurdwara\" target=\"_blank\"\u003Egurudwara\u003C\/a\u003E.\u0026#160; Sitting on his lap we would share and relish the sweets. As we sat there licking our lips my nani would come rushing out, on her way she would scold my nana. He would just look at me and wink. \u003C\/p\u003E    \u003Cp\u003EI am sure my nana would have loved these pralines. They are soft, fudge-\u003Cem\u003Ey\u003C\/em\u003E and literally melt in your fingers. The fragrance of cardamom takes me back instantly to those small narrow spice shops in Delhi. In these pralines, paired with the creamy chocolate ganache, it adds a tinge extrinsic flavor. \u003C\/p\u003E    \u003Cp\u003EAlthough they are not your typical Indian Diwali-time sweets, my nana was always zealous to do things the \u0026quot;uncommon\u0026quot; way - who knows one might just learn something new or even like it. So with that in my head I am celebrating Diwali with these fudge pralines.\u0026#160; \u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Ch4\u003E\u003Cstrong\u003EFudge Pralines with Cardamom and Chocolate\u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/cardamomchocolatepralines\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003EMakes approx. 25 pralines\u003C\/p\u003E      \u003Cp\u003E300g bitter-sweet chocolate, coarsely chopped        \u003Cbr \/\u003E90g heavy cream         \u003Cbr \/\u003E60g butter, cut into pieces         \u003Cbr \/\u003E1 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E         \u003Cbr \/\u003E20g bitter-sweet cocoa powder\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EIn a saucepan, bring the cream to a boil. Remove from heat and then add the chocolate and butter. Allow to melt, then stir with a rubber spatula to incorporate.\u003C\/p\u003E      \u003Cp\u003EAdd about 1\/2 teaspoon ground cardamom. For approx. 3-4 hours place in the refrigerator to cool. \u003C\/p\u003E      \u003Cp\u003ETake the thickened mixture out and leave at room temperature to allow it to soften slightly. With an electric whisk, whisk until smooth and creamy. \u003C\/p\u003E      \u003Cp\u003ELine a cookie sheet with waxed paper.\u003C\/p\u003E      \u003Cp\u003EUsing two teaspoons form 25 small heaped moulds on the cookie tray. In a shallow dish mix the cocoa powder with the remaining 1\/2 teaspoon cardamom. Gently roll each praline in the cocoa-cardamom powder to coat. \u003C\/p\u003E      \u003Cp\u003EPlace them on the cookie tray again and then cool in the refrigerator for an hour. \u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003ENote:\u003C\/strong\u003E         \u003Cbr \/\u003EIf you are giving these as presents, you can place each praline in individual praline paper forms and place in a gift box lined with colored crepe paper.\u0026#160; \u003C\/p\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\u003Cimg title=\"Chocolate Pralines with Cardamom and Chocolate (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chocolate Pralines with Cardamom and Chocolate (03) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQRkr0a9feI\/AAAAAAAADP0\/-gA5IuzVUj8\/ChocolatePralines%2003%20framed%5B2%5D.jpg?imgmax=800\" width=\"393\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EAs each tiny praline touches your tongue it will start to melt, releasing all its delicious flavor. At first the bitter-sweet cocoa powder with the hint of cardamom, then as the sweet creamy ganache melts, you will experience the zing of the cardamom. It'll have you licking your fingers! They are rich and often 2 or 3 will suffice. But that's OK - as a little goes a long way!\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cstrong\u003EWishing all my family, friends, blog buddies and readers a peaceful and joyous Diwali! \u003C\/strong\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003EA box of these are on their way to Srivalli of \u003Ca href=\"http:\/\/cooking4allseasons.blogspot.com\/\" target=\"_blank\"\u003ECooking 4 All Seasons\u003C\/a\u003E who is this month's guest hostess for \u003Ca href=\"http:\/\/www.nandyala.org\/mahanandi\/jihv-for-ingredients-jfi\/\" target=\"_blank\"\u003EJihva For Ingredients (JFI)\u003C\/a\u003E. This month's theme is appropriately \u003Ca href=\"http:\/\/cooking4allseasons.blogspot.com\/2008\/09\/announcing-jfi-nov08-festival-treats.html\" target=\"_blank\"\u003EFestival Treats\u003C\/a\u003E.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these sweet treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"149\" alt=\"Matcha Pralines 06 framed\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SQRksYkNoQI\/AAAAAAAADP4\/lRngMj7nI2I\/Matcha%20Pralines%2006%20framed%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\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\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"118\" alt=\"HavannaPraline3\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQRksyk15VI\/AAAAAAAADP8\/Z0VaoPBV2YY\/HavannaPraline3%5B4%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/christmas-goodies-pralines-and-cakes.html#havanapralines\" target=\"_blank\"\u003EHavana Pralines\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"88\" alt=\"NougatOrangeTreats2\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQRktvbSJDI\/AAAAAAAADQA\/dgCcPbxiAi4\/NougatOrangeTreats2%5B4%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\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     \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:\/\/indosungod.blogspot.com\/2008\/10\/almond-burfi-for-deepavali.html\" target=\"_blank\"\u003EAlmond Burfi\u003C\/a\u003E - Daily Musings \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/srefoodblog.blogspot.com\/2005\/11\/diwali-special-sweet-1-jilebi.html\" target=\"_blank\"\u003EJalebi\u003C\/a\u003E - Food, in the main... \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/www.applepiepatispate.com\/fruit\/suji-halwa-indian-semolina-raisin-pudding\/\" target=\"_blank\"\u003ESuji Ka Halwa\u003C\/a\u003E - Apple Pie, Patis \u0026amp; Pat\u0026#233; \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u0026#160;\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      \u003Cp\u003EOver at the \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003EDaily Tiffin\u003C\/a\u003E, I have put together a list of scrumptious ideas and recommendations for \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/10\/diwali-sweet-treats.html\" target=\"_blank\"\u003EDiwali sweet treats\u003C\/a\u003E. Come have a look!\u003C\/p\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? \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\/2778502360276934073\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/decadent-fudge-pralines-with-cardamom.html#comment-form","title":"51 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2778502360276934073"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2778502360276934073"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/decadent-fudge-pralines-with-cardamom.html","title":"Decadent: Fudge Pralines with Cardamom and 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$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/blogmeeta\/SQRkp3CrXGI\/AAAAAAAADPs\/0naNOPmDPcg\/s72-c\/ChocolatePralines%2001%20framed%5B2%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"51"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4155450692254727443"},"published":{"$t":"2008-05-06T12:00:00.003+02:00"},"updated":{"$t":"2008-09-03T14:29:26.319+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Travel"}],"title":{"type":"text","$t":"Behind the Scenes of a Pastry Kitchen"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Dubai Food (05) by MeetaK\" height=\"602\" alt=\"Dubai Food (05) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SB9vDutoGpI\/AAAAAAAACRc\/-bQUaH4RLew\/DubaiFood053.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EThe last time I was in a pastry kitchen was quite a while back. I had just finished my A' Levels and started my Hotel Management training at the Sheraton in Doha, Qatar. It was going to be a tough couple of years with 2 years of practical training and 4 years of theory. I decided to cover the 2 years practical parallel to the theory to save time and earn more credits. As if that was not exciting enough, it just so happened that the year I went into the hotel management training, was also the year Kuwait was invaded by Iraq and the first Gulf War began raging through the Persian Gulf. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E\u003Ccenter\u003E\u003Cimg title=\"Dubai Food (03) by MeetaK\" height=\"600\" alt=\"Dubai Food (03) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SB9vE-toGqI\/AAAAAAAACRo\/GwB4oYieAzc\/DubaiFood%2003%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E\u003C\/center\u003E    \u003Cp\u003EBelieve it or not my father and I were in the midst of it. Soon Doha became the headquarters for the Allied Armed Forces and there I was trying to concentrate on a career I was so passionate about. Well in between scud alarms, gas masks, evacuation training and \u0026quot;what-to-do-in case-of-a-chemical-bomb\u0026quot; workshops, I was \u003Ca href=\"http:\/\/www.thefreedictionary.com\/swotting\" target=\"_blank\"\u003Eswotting\u003C\/a\u003E over Front Office regulations, Housekeeping procedures and Security guidelines. The practical part of the training was a huge relief as it helped me to enforce my energy and also fear into something sinful. I enjoyed almost each department with equal enthusiasm, but it really was the training in the kitchen that got me tingling. Forget the fact I was not making any fashion statement in my far too big black and white checkered pants, white double breasted shirt and black birkis, I was very happy learning what a \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Mise_en_place\" target=\"_blank\"\u003Emis-en-place\u003C\/a\u003E or \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Demi_glace\" target=\"_blank\"\u003Edemi glace\u003C\/a\u003E was. After a four month training in all the sections of the kitchen my last stop was the pasty shop. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Dubai Food (04) by MeetaK\" height=\"605\" alt=\"Dubai Food (04) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SB9vF-toGrI\/AAAAAAAACRw\/Sqdfdv0QGbE\/DubaiFood%2004%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E\u0026#160;\u003C\/center\u003E    \u003Cp\u003EI will never forget the day when I was wrist deep in making a \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Sachertorte\" target=\"_blank\"\u003ESacher torte\u003C\/a\u003E and the sirens went off. I had no time to wash my hands and thus had to evacuate to the bunker with hands dripping of chocolate. I am sure I had chocolate all over me as I got smiles from guests and other employees of the hotel. The first thing I did was to look for my dad. Once I spotted him I was relieved. Then I made my way to him and waited. Ahhhh! The wait was sweetened with the licking of the chocolaty hands!! Scuds? Who cares! I was in chocolate heaven. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Dubai Food (06) by MeetaK\" height=\"602\" alt=\"Dubai Food (06) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SB9vHOtoGsI\/AAAAAAAACR4\/TyxXDfz0sN4\/DubaiFood%2006%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E\u0026#160;\u003C\/center\u003E    \u003Cp\u003EMy trip to Dubai this time was fantastic in terms of food. My \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/dubai-booming-city.html\" target=\"_blank\"\u003Elast travelogue of Dubai\u003C\/a\u003E focused on spots I like, the rapid growth and the colors of Dubai. This time I thought it would be great to take a look behind the scenes of a fine hotel. My dad brought me together with the Pastry Chef of the Coral Beach Hotel and we spent a lovely morning discussing, experimenting and creating desserts. This time with no sirens or scuds!!\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Dubai Food (02) by MeetaK\" height=\"604\" alt=\"Dubai Food (02) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SB9vIOtoGtI\/AAAAAAAACSA\/kdeQl3RpRSU\/DubaiFood%2002%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E\u0026#160;\u003C\/center\u003E    \u003Cp\u003ETikri Bopitigoda has 25 years of experience as a pastry chef. His specialties are French style desserts and his passion is working with sugar and chocolate. From Sri Lanka he has spent a major part of his life in exotic places like the Maldives and booming cities like Dubai. He puts all his artistic talent into perfectly created desserts, that are almost too much of a shame to really eat. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Dubai Food (01) by MeetaK\" height=\"601\" alt=\"Dubai Food (01) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SB9vJetoGuI\/AAAAAAAACSI\/mSXC-vWqxqU\/DubaiFood%2001%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E\u0026#160;\u003C\/center\u003E    \u003Cp\u003EHowever, once you taste those desserts it's like dying and going to heaven. That's exactly what happened to me when I tasted one such stellar dessert. It was so indescribably exquisite that all my adjectives to describe it just vanished. I have had many grand desserts in my life but this was a sublime experience. And this dessert was the reason I had to meet the person who created it. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Dubai Food (08) by MeetaK\" height=\"601\" alt=\"Dubai Food (08) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SB9viutoGvI\/AAAAAAAACSQ\/40QmfOfGoRY\/DubaiFood%2008%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E\u0026#160;\u003C\/center\u003E    \u003Cp\u003EI have to be honest though, the dessert was not the only reason I was excited. The tingling sensation in my tummy was mainly due to being back in the hustle and bustle of a hotel kitchen. \u003C\/p\u003E    \u003Cp\u003ESo, I rolled up my sleeves and in between assisting with mousse au chocolat, strawberry mousse cakes, pralines and fruit tarts, I listened to Tikri's exciting story and great tips on dessert making. In between Soeren came in and we got to taste test and I took a few pictures. At the end of the date Tikri and his team gave me a small gift that would put a huge satisfying smile on every baker's smile. I was touched by the lovely gesture. In my bag, I also had the recipe for that perfect dessert tucked away safely. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Dubai Food (09) by MeetaK\" height=\"602\" alt=\"Dubai Food (09) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SB9vjutoGwI\/AAAAAAAACSY\/ezM6zRvLUN0\/DubaiFood%2009%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E\u0026#160;\u003C\/center\u003E    \u003Cp\u003E\u003Cstrong\u003ESoon - I promise!\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u0026#160;\u003C\/center\u003E\u003Ccenter\u003E\u003Cimg title=\"Dubai Food (07) by MeetaK\" height=\"400\" alt=\"Dubai Food (07) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SB9vkutoGxI\/AAAAAAAACSg\/S-BKDCqbHfs\/DubaiFood%2007%5B3%5D.jpg?imgmax=800\" width=\"600\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ETalking about extraordinary desserts, I am really excited to share a little piece of news with you. The \u003Ca href=\"http:\/\/www.dessertsmag.com\/index.php?option=com_flippingbook\u0026amp;Itemid=91\u0026amp;book_id=3\" target=\"_blank\"\u003Ecurrent issue\u003C\/a\u003E of \u003Ca href=\"http:\/\/www.dessertsmag.com\" target=\"_blank\"\u003EDessert Magazine\u003C\/a\u003E is featuring \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/mirror-mirror-on-my-cake.html\" target=\"_blank\"\u003EStrawberry Mirror Cakes\u003C\/a\u003E. Page 8 includes one of my photos. How grand is that? I thank Vera from Dessert Magazine for getting in touch with me and to all my Daring Baker mates for daring me to bake and knead!       \u003Chr \/\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E   \u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:2ded50e4-8932-48f4-b8b6-088876f76e76\" 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\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/pastry\" rel=\"tag\"\u003Epastry\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/sweets\" rel=\"tag\"\u003Esweets\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/kitchen\" rel=\"tag\"\u003Ekitchen\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Dubai\" rel=\"tag\"\u003EDubai\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/travel\" rel=\"tag\"\u003Etravel\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   \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\/4155450692254727443\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/05\/behind-scenes-of-pastry-kitchen.html#comment-form","title":"39 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4155450692254727443"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4155450692254727443"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/05\/behind-scenes-of-pastry-kitchen.html","title":"Behind the Scenes of a Pastry Kitchen"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh6.ggpht.com\/blogmeeta\/SB9vDutoGpI\/AAAAAAAACRc\/-bQUaH4RLew\/s72-c\/DubaiFood053.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"39"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4910008862108434110"},"published":{"$t":"2008-04-27T20:54:00.002+02:00"},"updated":{"$t":"2008-09-03T14:32:26.196+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Fun Food: Cheesecake Pops"},"content":{"type":"html","$t":"\u003Ch3\u003E\u003Cstrong\u003EDaring Bakers Challenge April 2008     \u003Cbr \/\u003E\u003C\/strong\u003E\u003C\/h3\u003E \u003Ccenter\u003E\u003Cimg title=\"Cheesecake Pops (03) by MeetaK\" height=\"605\" alt=\"Cheesecake Pops (03) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SBTLm-toGgI\/AAAAAAAACP8\/TfdJvmus3Ts\/CheesecakePops%2003%20framed.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EIt's been a bit quiet around here, I know! Thanks to everyone who have mailed me, concerned if all is well or not. Yes, all is well here. I've just been enjoying the great weather we're having here. Spending my afternoons with Soeren, going for bike rides or gardening. The evenings were spent with neighbors and friends outside on the terrace, sipping wine and counting stars. I just took a spontaneous break from blogging.\u003C\/p\u003E  \u003Cp\u003EHowever, today I had to come on over and celebrate my 1st birthday with everyone!\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EYeah - one whole year of being a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Baker\u003C\/a\u003E! I joined this amazing group last April, when the group was still small and I was able to comment on everyone's posts. My first challenge was a looker too - the amazing \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/daring-bakers-chocolate-crepe-cake.html\" target=\"_blank\"\u003EChocolate Crepe Cake\u003C\/a\u003E. After that there was no looking back. The group's popularity grew and so did the number of members. I have to be honest, I have lost count but I am guessing we are breaking the 1000 mark! I really want to thank \u003Ca href=\"http:\/\/creampuffsinvenice.ca\/\" target=\"_blank\"\u003EIvonne\u003C\/a\u003E, who lovingly persuaded me to join the group, and \u003Ca href=\"http:\/\/llcskitchen.blogspot.com\/\" target=\"_blank\"\u003ELisa\u003C\/a\u003E whose energy motivates me to extreme extents.\u0026#160; These two lovely girls are the founders of the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers\u003C\/a\u003E group. A huge thank you also goes out to many of the members who spend so much time helping those of us who have 1001 questions each month regarding the challenges. I am thinking about people like \u003Ca href=\"http:\/\/tartelette.blogspot.com\/\" target=\"_blank\"\u003EHelene\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.culinaryconcoctionsbypeabody.com\/\" target=\"_blank\"\u003EPea\u003C\/a\u003E, just to name two of the many. Without your help I am sure many of us would fail miserably. \u003C\/p\u003E    \u003Cp\u003EWhen I read this month's challenge I really had to smile. It could not have been more fitting to celebrate my 1st Daring Bakers birthday. Cheesecake Pops chosen by our gorgeous hostesses this month, Deborah of \u003Ca href=\"http:\/\/workingwomanfood.blogspot.com\/\" target=\"_blank\"\u003ETaste and Tell\u003C\/a\u003E and Elle of \u003Ca href=\"http:\/\/feedingmyenthusiasms.blogspot.com\/\" target=\"_blank\"\u003EFeeding My Enthusiasm\u003C\/a\u003E from a book that sounds like a real lot of fun: \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/081185566X\/103-6943133-0618218\" target=\"_blank\"\u003ESticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth\u003C\/a\u003E by Jill O'Connor. \u003C\/p\u003E    \u003Cp\u003EHowever, when I got all the ingredients together I was thinking \u0026quot;Whoa! That is a lot of cream cheese!\u0026quot; There is also no butter in the recipe and a closer look at the method showed that it was very different to the cheesecake I make. The recipe called for the cheesecake to be baked in a water bath which really intrigued me as I have never baked cheesecake in this fashion before. I was expecting a lovely light and fluffy cheesecake. Once out of the oven we were supposed to cool for a few hours and then scoop balls out of it. I left my cheesecake forms in the fridge overnight and was a little disappointed the next day when it was not very firm as it should have been. So, what to do? I formed the balls as best as I could and froze them. The rest was pretty straightforward. Melting chocolate and coating with nuts. I wanted to do something a bit more with the chocolate coating so I added an aromatic sprinkling of cinnamon to the melted milk chocolate. Pistachios and hazelnut brittle were used to coat these. I also made a second batch with white chocolate, which I then divided in half, adding a few drops of natural red food coloring and raspberry flavoring to one half. As I did not have lollipop sticks I used a few nice looking shashlik sticks, the ones coated with white chocolate were left without and served like pralines. \u003C\/p\u003E    \u003Cp\u003EI think these would certainly make great party treats at kids birthday parties, although they are quite heavy. Making the balls small and bite-sized it the best way to go here. The fact that I have to keep them in the freezer is not so bad. Whenever we want a little treat I take them out about 30 minutes prior to eating. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont size=\"3\"\u003ECheesecake Pops\u003C\/font\u003E\u003C\/strong\u003E       \u003Cbr \/\u003E\u003Cfont size=\"2\"\u003E(adapted from \u003C\/font\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/081185566X\/103-6943133-0618218\" target=\"_blank\"\u003E\u003Cfont size=\"2\"\u003ESticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth\u003C\/font\u003E\u003C\/a\u003E\u003Cfont size=\"2\"\u003E by Jill O'Connor)       \u003Cbr \/\u003E\u003C\/font\u003E      \u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/cheesecakepops\"\u003Ehere\u003C\/a\u003E. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Cheesecake Pops (01) by MeetaK\" height=\"602\" alt=\"Cheesecake Pops (01) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SBTLxetoGhI\/AAAAAAAACQE\/VfK7oDg522Q\/CheesecakePops%2001%20framed%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E\u0026#160; \u003C\/center\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003EMakes 30 \u0026#8211; 40 Pops \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003ECheesecake        \u003Cbr \/\u003E\u003C\/strong\u003E      \u003Cbr \/\u003E5 8-oz. packages cream cheese at room temperature       \u003Cbr \/\u003E2 cups sugar       \u003Cbr \/\u003E\u0026#188; cup all-purpose flour       \u003Cbr \/\u003E\u0026#188; teaspoon salt       \u003Cbr \/\u003E5 large eggs\u0026#160; \u003Cbr \/\u003E2 egg yolks       \u003Cbr \/\u003E1 vanilla bean, seeded       \u003Cbr \/\u003E\u0026#188; cup heavy cream\u003C\/p\u003E    \u003Cp\u003EPosition oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.      \u003Cbr \/\u003E      \u003Cbr \/\u003EIn a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.       \u003Cbr \/\u003E      \u003Cbr \/\u003EGrease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.       \u003Cbr \/\u003E      \u003Cbr \/\u003ERemove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Cheesecake Pops (04) by MeetaK\" height=\"524\" alt=\"Cheesecake Pops (04) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SBTLyutoGiI\/AAAAAAAACQM\/0Rhabl82kbM\/CheesecakePops%2004%20framed%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E\u003C\/center\u003E    \u003Cbr \/\u003E\u003Cstrong\u003ECheesecake Pops\u003C\/strong\u003E     \u003Cbr \/\u003E    \u003Cbr \/\u003EThirty to forty 8-inch lollipop sticks     \u003Cbr \/\u003E1 pound chocolate, chopped or in chips     \u003Cbr \/\u003E2 tablespoons vegetable shortening (Note: White chocolate is harder to use this way, but not impossible)     \u003Cbr \/\u003EAssorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees.    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003EWhen the cheesecake is cold and very firm, scoop the cheesecake and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 to 2 hours.      \u003Cbr \/\u003E      \u003Cbr \/\u003EWhen the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it\u0026#8217;s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.       \u003Cbr \/\u003E      \u003Cbr \/\u003EAlternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.       \u003Cbr \/\u003EQuickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.). \u003C\/p\u003E    \u003Cp\u003EPlace the pop on a clean parchment paperlined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.      \u003Cbr \/\u003E      \u003Cbr \/\u003ERefrigerate the pops for up to 24 hours, until ready to serve.\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Cheesecake Pops (02) by MeetaK\" height=\"605\" alt=\"Cheesecake Pops (02) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SBTLzutoGjI\/AAAAAAAACQU\/QnLpAGhmoys\/CheesecakePops%2002%20framed%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThey were good. But I think there can be a lot more done with this recipe. The kids loved it, which is not surprising. Although Tom and I found this a great and different type of dessert, I thought they were too sweet and bit heavy. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EWould I make this again?        \u003Cbr \/\u003E\u003C\/strong\u003EI like the idea behind this recipe. However, I think the next time I make this I might use my own cheesecake recipe. I expected this to be fluffy as it was baked in a water bath, but it was more on the soggier side. Maybe I should have cooked it longer, who knows. I do think I will make this again adding a bit more flavor to the cheesecake and playing around with it. A great idea for Soeren's birthday this summer. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EWhat did I learn from this challenge?        \u003Cbr \/\u003E\u003C\/strong\u003EFun! That was the main part with this challenge. Making cheesecake in a water bath was quite interesting and although it did not work out 100% well I still like the basic idea. \u003C\/p\u003E    \u003Cp\u003ETwelve wonderful challenges to boast about - boy do I feel good!\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EThe previous challenges\u003C\/strong\u003E       \u003Cbr \/\u003EApril 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/daring-bakers-chocolate-crepe-cake.html\"\u003EChocolate Crepe Cake\u003C\/a\u003E       \u003Cbr \/\u003EMay 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/gteau-saint-honor-daring-bakers-strike.html\"\u003EG\u0026#226;teau Saint-Honor\u0026#233;\u003C\/a\u003E       \u003Cbr \/\u003EJune 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/real-honest-jewish-purists-bagels.html\"\u003EReal Honest Jewish Purists Bagels\u003C\/a\u003E       \u003Cbr \/\u003EJuly 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/mirror-mirror-on-my-cake.html\"\u003EStrawberry Mirror Cake\u003C\/a\u003E       \u003Cbr \/\u003EAugust 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/choclate-and-caramel-tart-sweetest.html\"\u003EChocolate Caramel Tart\u003C\/a\u003E       \u003Cbr \/\u003ESeptember 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/09\/sticky-cinnamon-buns.html\"\u003ESticky Cinnamon Buns\u003C\/a\u003E       \u003Cbr \/\u003EOctober 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/bostini-cream-pie.html\"\u003EBostini Cream Pie\u003C\/a\u003E       \u003Cbr \/\u003ENovember 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/tender-potato-focaccia-bread-rolls.html\"\u003ETender Potato Focaccia and Bread Rolls\u003C\/a\u003E       \u003Cbr \/\u003EDecember 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/log-bche-de-nol.html\"\u003EB\u0026#251;che de No\u0026#235;l\/Yule Log\u003C\/a\u003E       \u003Cbr \/\u003EJanuary 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/tangy-lemon-meringue-pie.html\"\u003ELemon Meringue Pie\u003C\/a\u003E       \u003Cbr \/\u003EFebruary 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/conquering-french-bread.html\"\u003EFrench Baguette\u003C\/a\u003E       \u003Cbr \/\u003EMarch 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/perfect-party-cake.html\"\u003EThe Perfect Party Cake\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003EThanks to Deborah and Elle for being such fantastic hostesses. Now I am off to check out a few of the other colorful and bright cheesecake pops. Care to join me? Check out the \u003Ca href=\"http:\/\/daringbakersblogroll.blogspot.com\/\"\u003EDaring Bakers' Blogroll\u003C\/a\u003E for more. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E   \u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:580c8683-173a-477e-ba85-73dd7346dc87\" 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\/sweets\" rel=\"tag\"\u003Esweets\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/cheesecake\" rel=\"tag\"\u003Echeesecake\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/chocolate\" rel=\"tag\"\u003Echocolate\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/candy\" rel=\"tag\"\u003Ecandy\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/nuts\" rel=\"tag\"\u003Enuts\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\/4910008862108434110\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/04\/fun-food-cheesecake-pops.html#comment-form","title":"60 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4910008862108434110"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4910008862108434110"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/04\/fun-food-cheesecake-pops.html","title":"Fun Food: Cheesecake Pops"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh4.ggpht.com\/blogmeeta\/SBTLm-toGgI\/AAAAAAAACP8\/TfdJvmus3Ts\/s72-c\/CheesecakePops%2003%20framed.jpg?imgmax=800","height":"72","width":"72"},"thr$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":{"$t":"tag:blogger.com,1999:blog-22952006.post-4154266010712109624"},"published":{"$t":"2008-02-25T13:43:00.003+01:00"},"updated":{"$t":"2008-02-25T17:26:24.776+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ramblings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Tart \u0026amp; Tangy: Celebrating with Lime Bars"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Lime Bars (03) by MeetaK\" height=\"675\" alt=\"Lime Bars (03) by MeetaK\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R8K3w3EO1nI\/AAAAAAAABtk\/0fwR1NJAJMY\/Lime%20Bars%2003%20framed%5B2%5D\" width=\"450\" \/\u003E \u003C\/center\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003ELooking at the calendar last week I realized that \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003EThe Daily Tiffin\u003C\/a\u003E and What's For Lunch, Honey?\u0026#160; were turning \u003Cstrong\u003Etwo years old\u003C\/strong\u003E! Over at the Daily Tiffin we \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/02\/we-interrupt-for-blog-party.html\" target=\"_blank\"\u003Ecelebrated on Friday\u003C\/a\u003E with the entire \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html\" target=\"_blank\"\u003EDT Team\u003C\/a\u003E and our readers. Hard to believe that both blogs have been around for two years! I actually started with The Daily Tiffin. Just dived into it really. My concept then was to share Soeren's lunchboxes and to give people ideas of the diversity of lunches one can pack for a, at that time, 3 year old. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003ETwo days later I decided to start \u003Cstrong\u003EWhat's For Lunch, Honey?\u003C\/strong\u003E Not even knowing what I'd be getting myself into! I had no idea what was out there, what was coming my way and how grand the food blogging community was. I just wanted to record some of my recipes that were literally falling out of my old recipe folder. \u003C\/p\u003E    \u003Cp\u003EI was armed with a camera, a computer, had my kitchen and my craze for cooking. That was it! Soon I met many people along the way and they opened my eyes. They advised me on camera equipment, lighting, software, HTML and templates. I have not forgotten these people and I will forever be thankful to you. \u003C\/p\u003E    \u003Cp\u003EBoth blogs have given me so much - the first and foremost being all the fantastic people I have met: bloggers, readers, writers, cookbook authors, photographers, food lovers - all of them sharing a similar passion as I do. I have come across some sensational blogs and made friends with many people, all inspiring me in a new way. I have received advice, compliments, motivation and feedback, helping me to grow and to shape the blog to what it is today. The comments and emails always put a smile on my face or make me think in a different direction. I am always surprised and at times overwhelmed by the generosity and kindness I have experienced by my fellow bloggers. \u003C\/p\u003E    \u003Cp\u003EThis blog has dared me to think out of the box, having a positive effect on the way I look at food and new dishes. I experience flavors and aromas from a different point of view, making me experiment with new ideas. \u003C\/p\u003E    \u003Cp\u003EFood photography lured me into a whole new world, teaching me so much along the way. I am by no means professional and do not even dare giving people advice on the subject, but I do enjoy my photo sessions extremely. This blog has opened doors and taken me into directions I would not have dreamed of two years ago. People are actually interested in buying my photographs for magazines and their websites! It blows me away. I have also started to write for \u003Ca href=\"http:\/\/www.foodieview.com\/blog\/\" target=\"_blank\"\u003EFoodieView\u003C\/a\u003E and my first article comes out later today. \u003C\/p\u003E    \u003Cp\u003EAll I can say is - \u003Cstrong\u003Ethank you\u003C\/strong\u003E! To all of you. I am so glad I was able to share these two years with you - many of you have been there from day one! I look forward to much more and hope you will accompany me on my journey. I hope I was able to give back a tiny bit of all you have given. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EWhat's coming your way in the future?\u003C\/strong\u003E       \u003Cbr \/\u003EI do have a few plans and have been working \u0026quot;back office\u0026quot; a bit lately. I have been playing around with the template - you might have noticed a few new trials on the banner. I am not 100% done yet and will be mucking around a bit. I have also de-cluttered my sidebars. As the blog grew so did the recipe index. I was finding it a bit tedious having all of the recipes listed on the sidebar. So I have created a recipe index, which you will find easily on the navbar above, under \u0026quot;\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2005\/02\/recipe-index.html\" target=\"_blank\"\u003ERecipes\u003C\/a\u003E\u0026quot;. Furthermore, I have moved all the resources links to one place. What was previously \u0026quot;My Reads\u0026quot; has now become \u0026quot;\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/03\/my-reads.html\" target=\"_blank\"\u003ELinks\u003C\/a\u003E\u0026quot;. I have sorted the links out in categories and I really like the idea of having all my links in one section as it makes finding things easier. Having said all that - I do have to say it is all work in progress and I still need to fine tune a bit. I'd love your feedback on these things so whenever you like or dislike something I have done, let me know. There will be a few other changes happening here, but I will let you know when the time is right. \u003C\/p\u003E    \u003Cp\u003EOn other fronts, I will be starting a new job in April and am totally ecstatic about it. It's a position I have had my eye on since last summer. It's at the university here in Weimar working with international PhD. students. The \u003Ca href=\"http:\/\/www.uni-weimar.de\/cms\/en\/research\/bauhausbrresearch-school.html\" target=\"_blank\"\u003EBauhaus Research School\u003C\/a\u003E will be my workplace as of April. Wish me luck! \u003C\/p\u003E    \u003Cp\u003EThis of course will be effecting a few things around here too. One thing that will be changing is the way the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E will be hosted. I am planning on asking guest hosts to take over an event every other month. If you are interested in hosting the Monthly Mingle please contact me on \u003Ca href=\"mailto:blogmeeta@gmail.com\"\u003Eblogmeeta@gmail.com\u003C\/a\u003E. On the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle page\u003C\/a\u003E I will place the official \u003Cstrong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html#MMCalendar\"\u003EMM Hosting calendar\u003C\/a\u003E\u003C\/strong\u003E for everyone to refer to. In March, the Monthly Mingle will be hosted by my charming DT colleague Abby over at \u003Ca href=\"http:\/\/www.eattherightstuff.com\/\" target=\"_blank\"\u003EEat The Right Stuff\u003C\/a\u003E. We'll announce the theme during the roundup of the current \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/comfort-food-roundup-mm-18.html#MMFeb2008\" target=\"_blank\"\u003EOne-Dish Dinners\u003C\/a\u003E theme. \u003C\/p\u003E    \u003Cp\u003EPhew! A lot of news, information and happenings. Now I guess you are ready for some food. Well, I do have a little treat for you. I recently got my hands on the spectacular cookbook by Alice Medrich - \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1579652115\/103-6943133-0618218\" target=\"_blank\"\u003EPure Desserts\u003C\/a\u003E. It's a refreshing dessert book, where the ingredients play the main role. It's my newest addition to my ever growing \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/103-6943133-0618218?%5Fencoding=UTF8\u0026amp;node=1\" target=\"_blank\"\u003Ecollection\u003C\/a\u003E of cookbooks and this is the first recipe I decided to try. \u003C\/p\u003E    \u003Cp\u003EI love tangy and tart desserts, so when I read Medrich's note on this recipe, I knew that this was what I wanted to make first. She says:\u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u0026quot;An esteemed New England cooking magazine once pronounced my lemon bars too sour, though my cooking students and guests continue to declare them the best ever. ....        \u003Cbr \/\u003EI mention this so you will know what you are getting into here: very special (and very tangy) citrus bars with a tender, crunchy crust.\u0026quot;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003EI used limes for these bars and everything Medrich says about them is true. They are not sour, but wonderfully tart. The topping soft and moist, the base tender and crisp. We actually ate them a day after they were made, which gave the aromas an opportunity to infuse with each other is such perfect harmony, it was as if one was biting into their own piece of heaven. \u003C\/p\u003E    \u003Cp\u003EI hope to discover \u003Cstrong\u003EPure Desserts\u003C\/strong\u003E further and already have my eyes on a few interesting desserts. When I do I will share my discovers with you. In the meantime enjoy these lovely Lime Bars!\u003C\/p\u003E    \u003Chr \/\u003E    \u003Ch3\u003EReminders!\u003C\/h3\u003E    \u003Cp\u003E\u003C\/p\u003E        \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:6B020045-44C2-4efd-A1E3-80B19875D75F:772e9fd2-52e3-4a8e-886f-955aea75276c\" style=\"padding-right: 0px; display: inline; padding-left: 0px; float: none; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003E     \u003Cdiv class=\"vcalendar vevent\"\u003E\u003Ca class=\"url\" title=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/comfort-food-roundup-mm-18.html#MMFeb2008\" href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/comfort-food-roundup-mm-18.html#MMFeb2008\" target=\"_blank\"\u003E\u003Cspan class=\"summary\"\u003EMonthly Mingle - One-Dish Dinners\u003C\/span\u003E\u003C\/a\u003E         \u003Cbr \/\u003E\u003Cspan class=\"description\"\u003ECome on over with your casseroles, crockpots or baked dishes. I am looking for innovative and creative one-dish meals. Looking forward to having you all over.\u003C\/span\u003E         \u003Cbr \/\u003E\u003C\/div\u003E   \u003C\/div\u003E   \u003Cstrong\u003E\u003Cfont color=\"#ff8040\"\u003EDeadline: March 10th, 2008\u003C\/font\u003E\u003C\/strong\u003E \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:6B020045-44C2-4efd-A1E3-80B19875D75F:cc6b7251-dd2a-4c23-a990-d4291d2190a9\" style=\"padding-right: 0px; display: inline; padding-left: 0px; float: none; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003E     \u003Cdiv class=\"vcalendar vevent\"\u003E\u003Ca class=\"url\" title=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/eat-fresh-wonderful-winter.html#ef-winter2008\" href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/eat-fresh-wonderful-winter.html#ef-winter2008\" target=\"_blank\"\u003E\u003Cspan class=\"summary\"\u003EEat Fresh\u003C\/span\u003E\u003C\/a\u003E         \u003Cbr \/\u003E\u003Cspan class=\"description\"\u003EShare your fresh produce with us. Show us your weekly bounty from the Farmer's Market, grocery stores or CSA box.\u003C\/span\u003E         \u003Cbr \/\u003E\u003C\/div\u003E   \u003C\/div\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#ff8040\"\u003EDeadline: March 31st, 2008\u003C\/font\u003E\u003C\/strong\u003E \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Ch5\u003E\u003Cfont size=\"4\"\u003EVery Tangy Lime Bars        \u003Cbr \/\u003E\u003C\/font\u003E(from \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1579652115\/103-6943133-0618218\" target=\"_blank\"\u003EPure Desserts\u003C\/a\u003E by Alice Medrich)\u003C\/h5\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E      \u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/limebars\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Lime Bars (02) by MeetaK\" height=\"679\" alt=\"Lime Bars (02) by MeetaK\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R8K3yHEO1oI\/AAAAAAAABts\/mxxqzQDU3og\/Lime%20Bars%2002%20framed%5B3%5D\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the crust\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E8 tablespoons unsalted butter - melted      \u003Cbr \/\u003E1\/4 cup sugar       \u003Cbr \/\u003E3\/4 teaspoon pure vanilla extract       \u003Cbr \/\u003E1\/4 teaspoon salt       \u003Cbr \/\u003E1 cup all-purpose flour\u003C\/p\u003E    \u003Cp\u003E\u003Cu\u003E\u003Cem\u003EFor the topping\u003C\/em\u003E\u003C\/u\u003E\u003C\/p\u003E    \u003Cp\u003E1 cup sugar      \u003Cbr \/\u003E3 tablespoons all-purpose flour       \u003Cbr \/\u003E3 large eggs       \u003Cbr \/\u003E1 1\/2 teaspoons finely grated organic, unsprayed lime zest       \u003Cbr \/\u003E1\/2 cup strained fresh lime juice - from organic limes, preferably       \u003Cbr \/\u003EPowder sugar for dusting - optional\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u0026#160;\u003C\/p\u003E   \u003Ccenter\u003E\u0026#160;\u003Cimg title=\"Lime Bars (06) by MeetaK\" height=\"678\" alt=\"Lime Bars (06) by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R8K3zXEO1pI\/AAAAAAAABt0\/RD1J3wSoiDs\/Lime%20Bars%2006%20framed%5B3%5D\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EPreparation\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003EPosition a rack in the lower third of the oven and preheat the oven to 180 degrees C. Line the bottom and up the sides of an 8-inch baking pan with foil. \u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the crust\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003ECombine the melted butter with the sugar, vanilla and salt in a medium bowl. Add the flour and mix just until incorporated. Using your fingers, press the dough evenly over the bottom of the pan. \u003C\/p\u003E    \u003Cp\u003EBake for 25-30 minutes, our until the crust is fully baked, well browned at the edges, and golden brown in the center. \u003C\/p\u003E    \u003Cp\u003E\u003Cu\u003E\u003Cem\u003EFor the topping\u003C\/em\u003E\u003C\/u\u003E\u003C\/p\u003E    \u003Cp\u003EStir together the sugar and flour in a large bowl, until well mixed. Whisk in the eggs, then stir in the lime zest and juice.\u003C\/p\u003E    \u003Cp\u003EWhen the crust is ready, turn the oven down to 150 degrees C. Slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20-25 minutes longer. The topping should not jiggle in the center when the pan is tapped. Place on a rack and cool completely in the pan. \u003C\/p\u003E    \u003Cp\u003EOnce cooled, lift up the foil liner and transfer the bars to a cutting board. If the surface of the topping is covered with a thin layer of moist foam, this is not unusual. Simply blot it gently using a paper towel. Lay a square of paper towel on the surface and sweep your fingers over it gently. this will absorb an excess moisture. Remove and repeat with a fresh piece if required. \u003C\/p\u003E    \u003Cp\u003ECut into bars and if desired, sift powdered sugar over them just before serving. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EStoring\u003C\/strong\u003E: the bars can be stored in airtight containers in the refrigerator for several days or more. After 3 days, the crust softens but the bars still taste great. \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=\"Lime Bars (05) by MeetaK\" height=\"676\" alt=\"Lime Bars (05) by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R8K30XEO1qI\/AAAAAAAABt8\/04ZF-At5xuo\/Lime%20Bars%2005%20framed%5B2%5D\" width=\"449\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EWe took these over to some friends for afternoon tea. The flattering compliments were extraordinary. I spoke out Medrich's warning - however all of my friends found these to be delicious. The sweetness is complemented by the zesty lime flavors and the crunchy yet soft crust provides an excellent base for the topping. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might enjoy these tangy and tart creations too:\u003C\/strong\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cimg height=\"67\" alt=\"CarrotGingerSoup2\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R8K31HEO1rI\/AAAAAAAABuE\/OeCYiqkBYkg\/CarrotGingerSoup2%5B5%5D\" width=\"90\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html\" target=\"_blank\"\u003ECreamy Ginger Carrot Soup with Lemon Cream\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cimg height=\"93\" alt=\"DSC_0165.3\" src=\"http:\/\/lh3.google.com\/blogmeeta\/R8K31nEO1sI\/AAAAAAAABuM\/1ilDLQN6QY0\/DSC_0165.3%5B4%5D\" width=\"90\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/10\/monthly-mingle-spaghetti-zucchini-e_12.html\" target=\"_blank\"\u003ESpaghetti Zucchini e Limone\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cimg height=\"63\" alt=\"GingerLemonIceCream02\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R8K32HEO1tI\/AAAAAAAABuU\/Q2i-I64i8DA\/GingerLemonIceCream02%5B4%5D\" width=\"90\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/fresh-ginger-and-tangy-lemon-ice-cream.html\" target=\"_blank\"\u003EGinger Lemon Ice Cream\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cimg height=\"60\" alt=\"Lemon Meringue Pie 03\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R8K323EO1uI\/AAAAAAAABuc\/9DUqhP2TtUw\/Lemon%20Meringue%20Pie%2003%5B4%5D\" width=\"90\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E    \u003Cp\u003E\u0026#160; \u003Cbr \/\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/tangy-lemon-meringue-pie.html\" target=\"_blank\"\u003ELemon Meringue Pie\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cimg height=\"54\" alt=\"DSC_0035\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R8K33XEO1vI\/AAAAAAAABuk\/sHVsl-h1_A4\/DSC_0035%5B4%5D\" width=\"90\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u0026#160; \u003Cbr \/\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/07\/5-lemons-and-bottle-of-limoncello-all.html\" target=\"_blank\"\u003ELemon Sorbet with Limoncello\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003ECoffee over at \u003Ca href=\"http:\/\/thespicecafe.com\/\" target=\"_blank\"\u003EThe Spice Cafe\u003C\/a\u003E is holding this month's \u003Ca href=\"http:\/\/www.nandyala.org\/mahanandi\/jihv-for-ingredients-jfi\/\" target=\"_blank\"\u003EJihva for Ingredients\u003C\/a\u003E. Her ingredients of choice are \u003Ca href=\"http:\/\/thespicecafe.com\/2008\/02\/01\/jhiva-for-ingredients-limelemon\/\" target=\"_blank\"\u003Elemons \u0026amp; limes\u003C\/a\u003E. This could not be a more perfect entry for the event. \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:e77cc4fd-46e3-4f5f-af09-ff89c8d4805a\" 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\/limes\" rel=\"tag\"\u003Elimes\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/lemons\" rel=\"tag\"\u003Elemons\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/bars\" rel=\"tag\"\u003Ebars\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/sweet\" rel=\"tag\"\u003Esweet\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Alice%20Medrich\" rel=\"tag\"\u003EAlice Medrich\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/JFI\" rel=\"tag\"\u003EJFI\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Jihva\" rel=\"tag\"\u003EJihva\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\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   \u003C\/small\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\/4154266010712109624\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/02\/tart-tangy-celebrating-with-lime-bars.html#comment-form","title":"44 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4154266010712109624"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4154266010712109624"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/02\/tart-tangy-celebrating-with-lime-bars.html","title":"Tart \u0026amp; Tangy: Celebrating with Lime Bars"}],"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":{"$t":"44"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3187046798664331495"},"published":{"$t":"2007-11-07T11:45:00.000+01:00"},"updated":{"$t":"2008-12-30T15:03:33.716+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Friends \u0026 Feasts: Gajar Ka Halwa"},"content":{"type":"html","$t":"\u003Cspan style=\"color: rgb(255, 102, 0);font-size:130%;\" \u003E\u003Cspan style=\"font-weight: bold;\"\u003EBollywood Cooking - Indian Sweet Dishes \u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/GajarHalwa05.jpg\" alt=\"Carrot Halwa (05) by MeetaK\" title=\"Carrot Halwa (05) by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EGajar ka Halwa\u003C\/span\u003E is probably the most popular and certainly the most famous of Indian sweet dishes. It originates from the the northern parts of India and although it takes a little bit of time to prepare, the steps to make this dessert are straight forward and simple. The effort will be greatly rewarded because this dessert is full of wonderful rich carroty and nutty flavor and the spicy aroma of cardamom and cinnamon  will leave you craving for more.\u003Cbr \/\u003E\u003Cbr \/\u003EIn Hindi \u003Cspan style=\"font-weight: bold;\"\u003EGajar \u003C\/span\u003Emeans carrot, which is the main ingredient of this dessert. Although people in India will eat the \u003Cspan style=\"font-style: italic;\"\u003Ehalwa \u003C\/span\u003Ethroughout the year, it is most popular during the Fall\/Winter seasons. However, it is the festival of \u003Cspan style=\"font-weight: bold;\"\u003EDiwali \u003C\/span\u003Ethat brings the best out in this dessert.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDiwali this year is on \u003Cspan style=\"font-weight: bold;\"\u003ENovember 9th\u003C\/span\u003E and to celebrate this on WFLH and to wish all my Indian readers a Happy Diwali I thought nothing would be more appropriate then making some Gajar ka Halwa.\u003Cbr \/\u003E\u003Cbr \/\u003EDiwali or Deepawali is celebrated by Indians all across the globe and is celebrated for five consecutive days at the end of Hindu month of \u003Cspan style=\"font-style: italic;\"\u003EAshwayuja\u003C\/span\u003E. It usually occurs in October\/November, and is one of the most popular and eagerly awaited festivals in India. Also known as the \u003Cspan style=\"font-weight: bold;\"\u003EFestival of Lights\u003C\/span\u003E, Indians will decorate their houses with lights, candles and lamps - or as they are traditionally known in India - \u003Cspan style=\"font-style: italic;\"\u003Ediyas\u003C\/span\u003E. The lights and lamps signify the lighting of darkness and victory of good over the evil within.\u003Cbr \/\u003E\u003Cbr \/\u003ETraditionally a Hindu festival, Jains and Sikhs alike regard it as a celebration of life and use the occasion to strengthen family and social relationships. Besides who can turn down a party like this ;-)\u003Cbr \/\u003E\u003Cbr \/\u003EThere are several beliefs as to the origin of the holiday. The most common version is that Hindus celebrate Diwali to mark the time when \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Rama\"\u003ELord Rama\u003C\/a\u003E achieved victory over \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Ravana\"\u003ERavana\u003C\/a\u003E. Hindus believe that whenever the power of evil increases in  the  world, \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Vishnu\"\u003EVishnu\u003C\/a\u003E comes down to earth in a different form to defeat evil. These forms are called Avataras. \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Krishna\"\u003EKrishna\u003C\/a\u003E and Rama are the popular Avataras of Vishnu. Diwali celebrations are especially a time for telling stories - about Vishnu and his wife Lakshmi, about Krishna, Rama and his wife Sita and any other tales that personifies the good winning over evil.\u003Cbr \/\u003E\u003Cbr \/\u003EMy grandfather was a fantastic storyteller. It was not too often, but we did spend a few Diwalis in India and those were memorable times. The fireworks, the houses all dressed up with candles and diyas, family and friends going in and out of the house with boxes full of gifts and sweets. For a girl of 7\/8 years it was a magical time.\u003Cbr \/\u003E\u003Cbr \/\u003EMy favorite time of the day would be just around the time the sun would start setting and before the dark skies were lit up with fireworks and lights. My grandfather would pull up his chair on the pavement just outside the house and a few of us kids would gather around sitting barefooted on the pavement. He would start telling great tales of great warriors fighting against the evil or about our Sikh Gurus. Soon enough other kids and grown-ups from around the neighborhood would leave whatever they were doing and join us on the pavement. My grandmother would hand us small bowls of her special made \u003Cspan style=\"font-weight: bold;\"\u003Egajar ka halwa\u003C\/span\u003E. I'd scoop the warm \u003Cspan style=\"font-weight: bold;\"\u003Ehalwa \u003C\/span\u003E with my fingers into my mouth, enjoying its warmth and sweetness, but never taking my eyes off my grandfather. I might miss one of his famous expressions or mimics or simply the twinkle in his eyes.\u003Cbr \/\u003E\u003Cbr \/\u003EI wish you all a Happy Diwali!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;font-size:130%;\" \u003EReminder!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cleft\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/MISC\/MMNov2007LogoKopie.jpg\" width=\"150\" \/\u003E\u003C\/left\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECome join me for a Traditional Feast this month. Bring along your favorite dish to celebrate Thanksgiving, Christmas, Hanuka or Diwali.\u003Cbr \/\u003E\u003Cbr \/\u003EDetails can be found \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/come-mingle-with-me-traditional-feasts.html\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(153, 0, 0);\"\u003EDeadline: December 3rd.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003EPrintable version \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/carrothalwa\" target=\"printwflh\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/GajarHalwa02.jpg\" alt=\"Carrot Halwa (02) by MeetaK\" title=\"Carrot Halwa (02) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E750g sweet carrots - grated\u003Cbr \/\u003E750g milk\u003Cbr \/\u003E1 cinnamon stick\u003Cbr \/\u003E4 tablespoons Ghee (clarified butter) - you can also substitute this with a neutral falvored oil\u003Cbr \/\u003E3 tablespoons \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Khoya\"\u003Ekhoya\u003C\/a\u003E - substitute with ricotta cheese\u003Cbr \/\u003E60g sugar\u003Cbr \/\u003E30g almonds - without skins and coarsely chopped\u003Cbr \/\u003E30g cashews - coarsely chopped\u003Cbr \/\u003E15g unsalted pistachios - finely chopped\u003Cbr \/\u003E60g sweet raisins\u003Cbr \/\u003E8 cardamom capsules - finely crushed - as an alternative use 1\/2 teaspoon cardamom powder\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/GajarHalwa01.jpg\" alt=\"Carrot Halwa (01) by MeetaK\" title=\"Carrot Halwa (01) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large heavy pot add the grated carrots, milk and cinnamon stick and bring to a boil. Uncovered, cook for approx. 20 - 25 minutes or until the mixture has slightly thickened and the milk has integrated into the carrots. Stir the mixture frequently to avoid it sticking to the pot.\u003Cbr \/\u003E\u003Cbr \/\u003EYou do not want a gooey-mushy consistency but rather a light and fluffy one, so make sure that the grated carrots do not turn into a mushy mixture, by taking the mixture off the heat when it has reached the desired texture and when the carrots are cooked. If there is still any excess milk in the pot, drain it.\u003Cbr \/\u003E\u003Cbr \/\u003EStir in the khoya or ricotta cheese and set aside. In a non-stick frying pan heat up the ghee (or oil), then add the carrot mixture. Add the sugar and stir constantly to dissolve. On a high heat sauté for 3-5 minutes until the carrots glisten and start to turn a wonderful golden color.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the cardamom (or cardamom powder), nuts and raisins and sauté for a further 3 minutes. Make sure you mix the ingredients often so that they are nicely infused with each other and to avoid it sticking to the pan.\u003Cbr \/\u003E\u003Cbr \/\u003EServe this warm or cold. I personally like it slightly warm as the flavors and aroma of this exquisite dessert stand out more when warm.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/GajarHalwa04.jpg\" alt=\"Carrot Halwa (04) by MeetaK\" title=\"Carrot Halwa (04) by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis dessert has a special place in my heart. It reminds me of those great tales my grandfather would tell and of my grandmother happily serving this to the entire neighborhood. It is also one of the sweets I served Thomas back in the days when we first met and maybe even the dessert that won him over LOL! Soeren simply loves the crunchy nuts, moist raisins paired with the sweet carrots. While cooking, I will re-tell a few of those tales of good over evil, never missing the twinkle in his eyes.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWith \u003Cspan style=\"font-weight: bold;\"\u003EFriends \u0026amp; Feasts\u003C\/span\u003E I would like to bring you a selection of interesting recipes for the upcoming festivities. Diwali, Thanksgiving, Christmas and New Year, I hope you will find a few interesting ideas for your own feast. Stay tuned!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMore dessert ideas on WFLH\u003C\/span\u003E:\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/cantuccini-plum-cheese-cakelettes.html\"\u003ECantuccini Plum Cheesecakes\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/02\/sweet-love-nougat-glac-on-warm-fruit.html\"\u003ENougat Glacé on warm fruit compote\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/oh-la-la-mousse-au-chocolat.html\"\u003EMousse au chocolat\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/chocolate-chip-crumble.html\"\u003EChocolate Crumble\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI'd like to send this over to \u003Ca href=\"http:\/\/morselsandmusings.blogspot.com\/\"\u003EAnna\u003C\/a\u003E for this years \u003Ca href=\"http:\/\/morselsandmusings.blogspot.com\/2007\/10\/festive-food-fair-2007.html\"\u003EFestive Food Fair\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EAlso just making it by the nick of time (thank god for time zones) for Vee's \u003Ca href=\"http:\/\/keeptrying.wordpress.com\/2007\/10\/06\/jihva-special-edition-2007\/\"\u003EJihva Special Edition\u003C\/a\u003E - The Festive Series. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Indian\" rel=\"tag\"\u003EIndian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Diwali\" rel=\"tag\"\u003EDiwali\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/feasts\" rel=\"tag\"\u003Efeasts\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/carrot\" rel=\"tag\"\u003Ecarrot\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/pudding\" rel=\"tag\"\u003Epudding\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/sweet\" rel=\"tag\"\u003Esweet\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/gajar%20ka%20halwa\" rel=\"tag\"\u003Egajar ka halwa\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\/vegetarian\" rel=\"tag\"\u003Evegetarian\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\" 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\/3187046798664331495\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/11\/friends-feasts-gajar-ka-halwa.html#comment-form","title":"24 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3187046798664331495"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3187046798664331495"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/11\/friends-feasts-gajar-ka-halwa.html","title":"Friends \u0026 Feasts: Gajar Ka Halwa"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_GajarHalwa05.jpg","height":"72","width":"72"},"thr$total":{"$t":"24"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7731869734692289728"},"published":{"$t":"2007-07-20T18:29:00.000+02:00"},"updated":{"$t":"2008-12-10T06:52:09.760+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Tropicana Cream with Summer Berries"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BerryVanillaPudding01.jpg\" alt=\"Tropicana Cream (01)\" title=\"Tropicana Cream (01) by Meeta Albrecht\" height=\"664\" width=\"445\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhenever I read or hear the word \"\u003Cspan style=\"color: rgb(255, 102, 0); font-weight: bold;\"\u003ETropical\u003C\/span\u003E\", two things happen to me.\u003Cbr \/\u003E\u003Cbr \/\u003EI immediately start imagining pictures of long white beaches, with lush green palm trees and turquoise blue waters.\u003Cbr \/\u003E\u003Cbr \/\u003EAnd the second, for some reason I hear the sounds of \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Club_Tropicana\"\u003E\"Club Tropicana\"\u003C\/a\u003E playing in the background. Yes, folks I am talking about that 80s hit by none other than the boys of Wham!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOnce I get that tune in my head it takes days for it to get out again.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003EClub Tropicana drinks are free\u003Cbr \/\u003E\u003Cbr \/\u003EFun and sunshine - there's enough for ev'ryone.\u003Cbr \/\u003EAll that's missing is the sea\u003Cbr \/\u003Ebut don't worry\u003Cbr \/\u003Eyou can suntan.\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EErr yes well ... At least I do not imagine George Michael in that crisp brown tan and that tiny bathing thong! Actually this time I did - but only because I went in search of the video and had a great laugh as I remembered the 80s! But that's for another post.\u003Cbr \/\u003E\u003Cbr \/\u003EThe reason I was in such a tropical mood was because my lovely Daring Baker girlfriend \u003Ca href=\"http:\/\/alpineberry.blogspot.com\"\u003EMary\u003C\/a\u003E chose \u003Ca href=\"http:\/\/alpineberry.blogspot.com\/2007\/07\/sugar-high-friday-33.html\"\u003ETropical Paradise\u003C\/a\u003E for this month's \u003Ca href=\"http:\/\/www.domesticgoddess.ca\/pages.php?page=10002\"\u003ESugar High Friday\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BerryVanillaPudding05.jpg\" alt=\"Tropicana Cream (05)\" title=\"Tropicana Cream (05) by Meeta Albrecht\" height=\"297\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn terms of food, \"Tropical\" makes me crave for the tastes of coconut and mangoes. I know a bit clichéd, but these fruits represent all those images I mentioned earlier. I think about Pina Coladas in a raving club and mango ice creams in a beach side bistro.\u003Cbr \/\u003E\u003Cbr \/\u003EAnd I hear ...\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003ESoft white sands\u003Cbr \/\u003Ea blue lagoon\u003Cbr \/\u003E\u003Cbr \/\u003ECocktail time\u003Cbr \/\u003Ea summer's tune\u003Cbr \/\u003Ea whole night's holiday.\u003Cbr \/\u003EClub Tropicana drinks are free\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAs it happened, one evening I was pondering on what to make for a quick after dinner treat. Nothing too fancy I thought just something that me and the boys can tuck our sweet teeth into. As I went on the hunt rummaging through my refrigerator and pantry, way back in one of the shelves I found a can of coconut milk ....\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003ELet me take you to the place where membership's a smiling face\u003Cbr \/\u003E\u003Cbr \/\u003EBrush shoulders with the stars.\u003Cbr \/\u003EWhere strangers take you by the hand and welcome you to Wonderland\u003Cbr \/\u003EFrom beneath their panamas.\u003Cbr \/\u003E\u003Cbr \/\u003EClub Tropicana drinks are free\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMoving onto our booze cabinet I also hit gold with the last few drops of \u003Ca href=\"http:\/\/www.mangaroca.com\/PRODOTTI\/Batidadecoco.htm\"\u003EBatida de Coco\u003C\/a\u003E ...\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E Don't take your time\u003Cbr \/\u003Egotta move your feet\u003Cbr \/\u003Edon't you miss the flight.\u003Cbr \/\u003EPack your bags and leave tonight\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd so, I moved my feet over to our stereo, found what I was looking for hit play and danced over to the kitchen with the sounds of Club Tropicana in my ears, pictures of turquoise blue lagoons in my head and soon a tropical tasting dessert for my palate!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMusic to my ears\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpjZ3PB1Sd72AJgqgtIEkYVkWAo4cAXH8aG4K_-5kOxn1t_VzpmeIKBdD_rf2pZy5_TAex8qg2udeeJkdSylywXN29BgdsyBiO6DBDkO25BF16q9GURtl_j0uw_ag4Bezc7Rhv\/s1600-h\/Picture+2.png\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpjZ3PB1Sd72AJgqgtIEkYVkWAo4cAXH8aG4K_-5kOxn1t_VzpmeIKBdD_rf2pZy5_TAex8qg2udeeJkdSylywXN29BgdsyBiO6DBDkO25BF16q9GURtl_j0uw_ag4Bezc7Rhv\/s400\/Picture+2.png\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5089311719318979714\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EClub Tropicana - Wham!\u003Cbr \/\u003EAlbum - \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/B0000025WD\/102-5140791-6904155\"\u003EFantastic\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EZoom back into the 80s with the \u003Ca href=\"http:\/\/www.youtube.com\/watch?v=-ZcBbltcUw4\"\u003EClub Tropicana video\u003C\/a\u003E!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\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=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhz3WVdEv6WMYDe7_KCtNlpjZLQg2Sr1Ajl2OXxj8m2VFgIk_NyNEpEqIXOYdoLSb78a7sdcAH5HB5CMtFV1LXuPj0OFAGJZsXGSlVijMPjtP9PpGH5iEQxlIWM62Yr24Cp4vKu\/s1600-h\/759733393_5267948599_t.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhz3WVdEv6WMYDe7_KCtNlpjZLQg2Sr1Ajl2OXxj8m2VFgIk_NyNEpEqIXOYdoLSb78a7sdcAH5HB5CMtFV1LXuPj0OFAGJZsXGSlVijMPjtP9PpGH5iEQxlIWM62Yr24Cp4vKu\/s400\/759733393_5267948599_t.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5085271654940575442\" border=\"0\" \/\u003E\u003C\/a\u003EThe latest Monthly Mingle is one close to my own heart. \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/i-scream-for-ice-cream-cool-roundup.html#earthMM\"\u003EEarth Food\u003C\/a\u003E is all about helping to raise awareness for the steps and actions we can take to save our beautiful blue planet. Hope you will find it in your hearts to party with me.\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EDeadline is August 6th!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BerryVanillaPudding02.jpg\" alt=\"Tropicana Cream (02)\" title=\"Tropicana Cream (02) by Meeta Albrecht\" height=\"680\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 0, 102);\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E100g sugar\u003Cbr \/\u003E30g cornstarch\u003Cbr \/\u003E1\/8 teaspoon salt\u003Cbr \/\u003E250 ml whole milk\u003Cbr \/\u003E150 ml coconut milk\u003Cbr \/\u003E50 ml coconut rum\u003Cbr \/\u003E2 egg yolks\u003Cbr \/\u003E30g unsalted butter\u003Cbr \/\u003E1 teaspoon vanilla extract\u003Cbr \/\u003E400g mixed red currents and blackberries - washed\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ENote:\u003C\/span\u003E I made this dessert without really consulting any weights, so the measurements here are more or less by the feel of things. You might find it necessary to increase or maybe even reduce certain ingredients.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BerryVanillaPudding04.jpg\" alt=\"Tropicana Cream (04)\" title=\"Tropicana Cream (04) by Meeta Albrecht\" height=\"377\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 0, 102);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk together the sugar, cornstarch, and salt in a small saucepan. Pour enough of the whole milk into the sugar mixture to form a smooth paste.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk in the remaining milk, coconut milk, rum and the egg yolks.\u003Cbr \/\u003E\u003Cbr \/\u003ECook the mixture over low heat, stirring continuously with a wooden spoon until it thickens. This takes about 15 minutes. Do not allow it to boil or else the eggs will curdle. Remove from heat and stir in the butter and vanilla.\u003Cbr \/\u003E\u003Cbr \/\u003ELayer the berries with the cream in tall glasses. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour.\u003Cbr \/\u003E\u003Cbr \/\u003EServe chilled.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EVariations\u003C\/span\u003E: Use small pineapple chunks or mango pieces instead of berries for a full flavored tropical dessert.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BerryVanillaPudding03.jpg\" alth=\"Tropicana Cream (03)\" title=\"Tropicana Cream (03) by Meeta Albrecht\" height=\"686\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(0, 0, 102);\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA nice and easy to make dessert with a fantastic tropical taste to it. Soeren's dessert was minus the alcohol. I added a few coconut flakes instead. The grown up version was delicious. The coconut lends the dessert cream a wonderful mild taste and the alcohol only lingers with a je ne sais quoi at the back of your tongue. The tart berries are a fantastic comparison to the sweetness of the cream and pairs well with the coconut flavor.\u003Cbr \/\u003E\u003Cbr \/\u003EHave I gotten you in the mood for some tropical flavors? Well turn up the music and stir up your favorite tropical dessert.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003EClub Tropicana drinks are free\u003Cbr \/\u003E\u003Cbr \/\u003EFun and sunshine - there's enough for ev'ryone.\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight:bold;\"\u003EDaily Tiffin Latest: \u003C\/span\u003E\u003Cbr \/\u003EIf you are looking for a bit of tropical flavors in your lunch boxes then have a look at the \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2007\/07\/tropical-flavors-accidents.html\"\u003ETropical Flavored Lunch Box\u003C\/a\u003E I packed for Soeren. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003E Technorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/tropical\" rel=\"tag\"\u003Etropical\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E,  \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/sweet\" rel=\"tag\"\u003Esweet\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/cream\" rel=\"tag\"\u003Ecream\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/coconut\" rel=\"tag\"\u003Ecoconut\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/batida%20de%20coco\" rel=\"tag\"\u003Ebatida de coco\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/wham%21\" rel=\"tag\"\u003Ewham!\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Club%20Tropicana\" rel=\"tag\"\u003EClub Tropicana\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Sugar%20High%20Friday\" rel=\"tag\"\u003ESugar High Friday\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/SHF\" rel=\"tag\"\u003ESHF\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\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E\u003C\/span\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\/7731869734692289728\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/07\/tropicana-cream-with-summer-berries.html#comment-form","title":"23 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7731869734692289728"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7731869734692289728"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/07\/tropicana-cream-with-summer-berries.html","title":"Tropicana Cream with Summer Berries"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_BerryVanillaPudding01.jpg","height":"72","width":"72"},"thr$total":{"$t":"23"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6026996163494639496"},"published":{"$t":"2007-06-25T21:29:00.000+02:00"},"updated":{"$t":"2009-02-11T21:24:12.292+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Sweet Strawberry Sin - Mille Feuille"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/622132759\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1096\/622132759_975f938799.jpg\" alt=\"StrawberryMilleFeuille02\" height=\"325\" width=\"445\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003EWell, my variation of the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Mille-feuille\"\u003EMille Feuille\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EThere are certainly many pastries and desserts I love and regular readers of this blog will know that I do have a very sweet tooth. However, I would say I have a kind of top 5 (ummm ... top 10, 15, 20!) and if I was ever to kick the bucket and had one last wish, I think I would definitely wish to have all my top 5 (10, 15, 20) spread out in front of me so I could indulge my sweet tooth one last time. Without a guilty conscious, no repents and no calorie counting.\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003EOne of the items on the table would be the Mille Feuille. I just love this flaky cream filled pastry. Layer upon layer of delicious bites. As I spent a larger part of my younger life growing up in some grand hotels with excellent cuisine, I also was lucky enough to be able to savor some great desserts. The Swiss pastry chef at the Sheraton in Doha was an ace! He made the most tempting Mille Fueille ever. It was his chocolate Mille Fueille that had me go into a frenzy every time. One of the best moments of my life was when he surprised me on my 16th birthday with a Mille Fueille cake. It was incredible.\u003Cbr \/\u003E\u003Cbr \/\u003ESo, when \u003Ca href=\"http:\/\/www.domesticgoddess.ca\/\"\u003EThe Domestic Goddess\u003C\/a\u003E told us to make \u003Ca href=\"http:\/\/www.domesticgoddess.ca\/entries.php?entry=10259\"\u003EThe Sweetest Thing\u003C\/a\u003E to satisfy our craving for this round of Sugar High Friday, which actually is back home with its creator, I kind of already had a good idea of what I would be doing - a chocolate Mille Fueille.\u003Cbr \/\u003E\u003Cbr \/\u003EOK, so you all are probably looking at the picture and thinking \"Where did she hide that chocolate?\" Right? Well don't bother looking - because there is no chocolate there.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibuPseXSl_umnPd-9V-uHzDUF0IALLgzslw5TG-aIKX8h0jcRy9lGyd4R7ZPYtbsCos5I3PZ8OZGOd9zpdtfH0ILYEOQ9IN783ocVTGMkRUP45j_0H0Bxt0gIrdko0r41DHSSH\/s1600-h\/A+Veggie+Venture+2007+Fresh+from+the+Farmers+Market_125.gif\"\u003E\u003Cimg style=\"margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibuPseXSl_umnPd-9V-uHzDUF0IALLgzslw5TG-aIKX8h0jcRy9lGyd4R7ZPYtbsCos5I3PZ8OZGOd9zpdtfH0ILYEOQ9IN783ocVTGMkRUP45j_0H0Bxt0gIrdko0r41DHSSH\/s200\/A+Veggie+Venture+2007+Fresh+from+the+Farmers+Market_125.gif\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5070747729879751074\" border=\"0\" \/\u003E\u003C\/a\u003EI decided to play around a little. I thought I can do chocolate anytime, but it would be such a shame not to use the bounties of summer. Fresh fruit and berries were literally shouting at me to be creative with them. The puff pastry was covered thanks to \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/gteau-saint-honor-daring-bakers-strike.html\"\u003Ethis recipe\u003C\/a\u003E. I had plenty left over in the freezer. With a rough idea in my mind I set of to the Farmers Market.\u003Cbr \/\u003E\u003Cbr \/\u003EI returned with a huge crate of fresh juicy self-picked strawberries and with a perfect idea of how my Mille Fueille was going to look.\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"strawberry\" id=\"strawberry\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EStrawberries\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/622132635\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1242\/622132635_47beb403cf.jpg\" alt=\"StrawberriesInFloweredPot01\" height=\"360\" width=\"445\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EStrawberries scream summer to me. Nothing compares to popping a juicy strawberry that has been ripened to perfection in the early summer sun. Strawberries, however, are a lot more than satisfying that berry sweet tooth. They are filled with tons of health benefits, making it a nutritious fruit for the mind and the body.\u003Cbr \/\u003E\u003Cbr \/\u003EStrawberries contain several nutrients, with vitamin C heading the group. In fact, one cup of fresh strawberries provides about 88 milligrams of ascorbic acid, which more than meets the Recommended Daily Dietary allowance of 45 milligrams for the average adult. Vitamin C is well retained when the strawberries are handled carefully. Capping, injuring, cutting, or juicing, however, will reduce the vitamin content.\u003Cbr \/\u003E\u003Cbr \/\u003EThey also contain significant levels of phytonutrients and antioxidants, which fight free radicals. These antioxidant properties are believed to be linked to what makes the strawberry bright red. Free radicals are elements that can damage cells, and they are thought to contribute to the formation of many kinds of cancer.\u003Cbr \/\u003E\u003Cbr \/\u003EIn addition to vitamin C, strawberries also provide an excellent source of vitamin K and manganese, as well as folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium, and omega-3 fatty acids.\u003Cbr \/\u003E\u003Cbr \/\u003EStrawberries are low in calories with one cup of unsweetened strawberries having only 55 calories.\u003Cbr \/\u003E\u003Cbr \/\u003EThe first thing that generally comes to the mind when strawberries are mentioned is strawberry and cream. However, strawberries are so versatile they can be used in baked goods, salads, beverages, dipped, but they taste best when eaten plain.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/622132659\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1045\/622132659_aace677e2d.jpg\" alt=\"StrawberriesInFloweredPot02\" height=\"500\" width=\"463\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EUnfortunately, strawberries are quite perishable. So it is advisable to purchase fresh strawberries only a few days before they are to be eaten. When strawberries are in season locally this is rarely a problem. But at other times of the year, it may be necessary to make due with frozen strawberries, which lose much if not all of their nutrition.\u003Cbr \/\u003E\u003Cbr \/\u003EChoose strawberries that are plump, firm, free of mold and have a deep red color. Unlike other fruits, strawberries do not continue to ripen after they are picked, so choose the ripest and reddest strawberries. These will provide the best taste and offer the highest nutrient density. Often medium sized strawberries are sweeter and more flavorful than larger ones. When buying pre-packaged strawberries, make sure that the berries have not been packed too tightly. This could cause them to be crushed or otherwise damaged.\u003Cbr \/\u003E\u003Cbr \/\u003EBefore using or storing, sort through the strawberries and separate the soft ones from the firm, fully ripe berries. Discard any mushy or spoiled berries. The best way to store them is in a colander in the refrigerator. This will allow the cold air to circulate around them. Do not cover them. Remove caps from strawberries only after washing.\u003Cbr \/\u003E\u003Cbr \/\u003EPrepare strawberries for serving by rinsing with caps still attached under a gentle spray of cool water; pat dry with a paper towel. Removing the caps before washing will cause the water to break down the texture and flavor inside the berries. Wash the berries just before you plan to use them.\u003Cbr \/\u003E\u003Cbr \/\u003EPuff pastry, strawberries - check, check. For the cream I thought I would do something similar the the cream I used in \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/raspberry-dream-cream.html\"\u003Ethis dessert\u003C\/a\u003E. With all this in my head I set out to make my own Mille Feuille creation.\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=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-JuS0wJE0MzzAKDfXXwHq5d2MjK3XcEKoZ9ZHMEIj2VsFpO0GZDzLIqNoO0H4lJrKAiIs5DX1iwnkE1qS2fTsvoP-kF9F3yX19I7MHzb9o1u0VVdb1t0VPbCc5we99gDB-CRd\/s1600-h\/536928188_89158e1cd5_t.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-JuS0wJE0MzzAKDfXXwHq5d2MjK3XcEKoZ9ZHMEIj2VsFpO0GZDzLIqNoO0H4lJrKAiIs5DX1iwnkE1qS2fTsvoP-kF9F3yX19I7MHzb9o1u0VVdb1t0VPbCc5we99gDB-CRd\/s200\/536928188_89158e1cd5_t.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5074501383888800994\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003ESend me your ice cream creation for July's MM - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/big-birthday-bang-monthly-mingle-12.html#icecreamMM\"\u003EScream For Ice Cream\u003C\/a\u003E over to me soon.\u003Cbr \/\u003EDeadline is \u003Cspan style=\"font-weight: bold;\"\u003EJuly 4th!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/622132701\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1404\/622132701_d0b25d5244.jpg\" alt=\"StrawberryMilleFeuille01\" height=\"279\" width=\"445\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(153, 0, 0);\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E450g homemade \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/gteau-saint-honor-daring-bakers-strike.html#puffpastry\"\u003EPuff pastry\u003C\/a\u003E - you can also use store bought\u003Cbr \/\u003EA small handful flour\u003Cbr \/\u003E3 tablespoons icing sugar\u003Cbr \/\u003E250g mascarpone\u003Cbr \/\u003E250g \u003Ca href=\"http:\/\/www.germandeli.com\/040817010014.html\"\u003EQuark\u003C\/a\u003E\u003Cbr \/\u003E1 vanilla bean - insides scraped\u003Cbr \/\u003E100g icing sugar\u003Cbr \/\u003Ezest and juice of 1 lime\u003Cbr \/\u003E200g fresh strawberries - coarsely chopped\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/622132785\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1045\/622132785_65314d24f9.jpg\" alt=\"StrawberryMilleFeuille03\" height=\"330\" width=\"445\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(153, 0, 0);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 220 degrees C. Prepare a baking tray, by lining it with a sheet of baking paper. Keep your second baking tray nearby.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the puff pastry circles spread the dough on a floured counter top and roll into a large enough rectangular form. Using a cookie cutter, small tart form or a glass, cut approx. 10 to 12 circular forms. Place each circle on the baking tray lined with baking paper. Cover with another sheet of baking paper. Using the second tray, place this on top of the tray with the pastry circles to weigh them down. Bake the circles for 8-10 minutes. Take out, remove the tray and the baking paper from the pastry, which should be golden and crispy.\u003Cbr \/\u003E\u003Cbr \/\u003ESprinkle each circle with some icing sugar. Using the grill function of your oven allow the sugar to caramelize on the puffy pastry circles. This normally takes just a couple of minutes so make sure you keep a close watch, otherwise they'll burn quickly. Take out of the oven, flip over, sprinkle this side with icing sugar and once again caramelize under the grill. Take out and allow to cool.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large mixing bowl whisk together the mascarpone, quark, vanilla, lime zest and juice into a smooth cream. Gently fold in the strawberries. Do not mix too vigorously or else the strawberries will get mushy.\u003Cbr \/\u003E\u003Cbr \/\u003ETo assemble your treat, spread a nice helping of the cream and strawberries on one of the caramelized puff pastry circles. Cover with a second circle and ever so gently press it down to fix together.\u003Cbr \/\u003EServe immediately and fresh.\u003Cbr \/\u003E\u003Cbr \/\u003EEt voila!\u003Cbr \/\u003EMy take on the Mille Feuille.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/7582506@N06\/622132817\/\" title=\"Photo Sharing\"\u003E\u003Cimg src=\"http:\/\/farm2.static.flickr.com\/1332\/622132817_2c896346f2.jpg\" alt=\"StrawberryMilleFeuille04\" height=\"298\" width=\"445\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(153, 0, 0);\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYes, this satisfies all my cravings for a sweet flaky pastry with a creamy filling and fruity berries. How awesome is that? Both Tom and Soeren just loved these little weekend treats. The recipe makes a perfect amount of 5 or 6 and unbelievably they disappeared really fast. I was lucky I could get a few shots of these. To really enjoy the crispy flaky texture of the puff pastry, they must be eaten on the same day otherwise, the pastry turns soggy.\u003Cbr \/\u003E\u003Cbr \/\u003EHope you enjoy them!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight:bold;\"\u003EMore strawberry sensations: \u003C\/span\u003E\u003Cbr \/\u003ERefreshing: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/08\/pretty-in-pink-strawberry-yoghurt-ice.html\"\u003EStrawberry  Frozen Yogurt\u003C\/a\u003E\u003Cbr \/\u003EStrawberry Kisses - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/starwberry-kisses-strawberry-almond.html\"\u003EStrawberry Almond Muffins\u003C\/a\u003E\u003Cbr \/\u003EFruity - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/fruity-fruitness-mango-strawberry-jam_16.html\"\u003EStrawberry Mango Jam\u003C\/a\u003E\u003Cbr \/\u003EA dessert with a twist - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/dessert-with-twist-strawberries_11.html\"\u003EStrawberry Asparagus Salad with Orange Filets\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/strawberry\" rel=\"tag\"\u003Estrawberry\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/mille%20feuille\" rel=\"tag\"\u003Emille feuille\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/puffy%20pastry\" rel=\"tag\"\u003Epuffy pastry\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/pastry\" rel=\"tag\"\u003Epastry\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/sweet\" rel=\"tag\"\u003Esweet\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/cream\" rel=\"tag\"\u003Ecream\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/SHF\" rel=\"tag\"\u003ESHF\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\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E\u003C\/span\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\/6026996163494639496\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/06\/sweet-strawberry-sin-mille-feuille.html#comment-form","title":"32 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6026996163494639496"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6026996163494639496"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/06\/sweet-strawberry-sin-mille-feuille.html","title":"Sweet Strawberry Sin - Mille Feuille"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/farm2.static.flickr.com\/1096\/622132759_975f938799_t.jpg","height":"72","width":"72"},"thr$total":{"$t":"32"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-116645894341769883"},"published":{"$t":"2006-12-18T17:20:00.000+01:00"},"updated":{"$t":"2007-12-06T09:25:38.293+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas Goodies - Pralines and Cakes"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/677919\/NougatOrangeTreats1.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/400\/759980\/NougatOrangeTreats1.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's like the entire world is baking for Christmas at the moment. Can you smell all the lovely aromas coming at you from your monitors?\u003Cbr \/\u003ECookies galore everywhere you go. One of my favorite Food Blogger has completely gone wild too. Check out her \u003Ca href=\"http:\/\/jumboempanadas.blogspot.com\/2006\/12\/im-covered-in-white-floury-substance.html\"\u003Emouthwatering cookies\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EIt is a fantastic tradition.\u003Cbr \/\u003E\u003Cbr \/\u003EEvery year, at this time my shopping cart at the grocery store is not filled with the usual fruit and vegetables but jam packed with raisins, flour, sugar, eggs and all things nice! I know my kitchen is gonna look like hell afterwards, but I also know that the cookies I just took out of the oven are gonna give me that ultra satisfaction.\u003Cbr \/\u003E\u003Cbr \/\u003EThis year besides the usual cookie recipes, I decided to make a few new treats. Something a little different to share with friends and family. I mean, I can only go to so many friends or neighbors places and when they all have the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Vanillekipferl\"\u003EVanille Kipferl\u003C\/a\u003E, it kind of starts hanging out of my throat! Although I love the good ole Austrian \u003Ci\u003EKipferl\u003C\/i\u003E I decided to omit it from my baking list this year.\u003Cbr \/\u003E\u003Cbr \/\u003EInstead I picked up two very interesting recipes from a German food magazine and decided to give those a try.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003EI would not call them cookies in anyway. One has a more cake like texture and the other is unmistakably a praline. Both taste completely incredible. So, before I share the recipes for them I do want to tell you to make a larger batch of each. They will make beautiful gifts for neighbors, teachers, friends and just about anyone you want to show special appreciation to.\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy!\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"nougatorangetreats\" id=\"nougatorangetreats\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003ENougat Orange Treats\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/407498\/NougatOrangeTreats2.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/400\/171756\/NougatOrangeTreats2.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis cake-like treat is filled with the chocolaty nougat. I'm talking rich molten chocolate nougat not the typical white nougat type made with sugar or honey and roasted nuts. This is the type which contains only sugar, cocoa butter, almonds, and cocoa mass and is often called \u003Ca href=\"http:\/\/web.foodnetwork.com\/food\/web\/encyclopedia\/termdetail\/0,7770,2696,00.html\"\u003EGianduia\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EThe wonderful spices, cinnamon and ground cloves, give it that wonderful Christmas aroma that always keeps you coming back for more. Finally the tangy hint of orange zest provide a refreshing flavor making this just to hard to resist.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E2 oranges - zested and 100 ml juice saved\u003Cbr \/\u003E200g - \u003Ca href=\"http:\/\/www.amazon.com\/Vosges-Haut-Chocolat-Gianduja-Exotic-Candy\/dp\/B0001N61MW\/sr=1-5\/qid=1166456912\/ref=sr_1_5\/104-5757235-7135127?ie=UTF8\u0026s=gourmet-food\"\u003EGianduia\u003C\/a\u003E Nougat (\u003Cspan style=\"font-style: italic;\"\u003Eclick on link to order now\u003C\/span\u003E) - cut into cubes\u003Cbr \/\u003E6 eggs\u003Cbr \/\u003E400g + 150g - brown sugar\u003Cbr \/\u003E1 teaspoon cinnamon powder\u003Cbr \/\u003E1\/4 teaspoon ground clove powder\u003Cbr \/\u003E500g ground almonds\u003Cbr \/\u003E75 g flour\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/678644\/NougatOrangeTreats3.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/400\/568795\/NougatOrangeTreats3.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMethod\u003C\/span\u003E:\u003Cbr \/\u003EPrepare a baking pan lined with some waxed paper (about 32 x 39 cm). Preheat the oven at 200 degrees Celsius.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large bowl mix the eggs, 400g sugar, cinnamon, cloves and half of the orange zest with an electric mixer until it is thick and creamy - about 6-8 minutes. With a rubber spatula fold in the ground almonds and flour. Pour in the orange juice and stir until incorporated. Mix the nougat cubes into the batter.\u003Cbr \/\u003E\u003Cbr \/\u003ESpread the entire mixture onto the baking pan and smooth with the rubber spatula- Bake for approx. 15-20 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the meantime, mix the rest of the orange zest with the sugar. Mix with 1 tablespoon cold water.\u003Cbr \/\u003E\u003Cbr \/\u003ETake the cake out of the oven and allow to cool. Then tip out on a large board. Cut into small squares. Gently roll each piece in the orange sugar.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EStoring\u003C\/span\u003E:\u003Cbr \/\u003EWhen kept in cool, dry air tight containers, this should last 2-3 weeks.\u003Cbr \/\u003E\u003Cbr \/\u003EThese treats are a heading their way to Danielle of \u003Ca href=\"http:\/\/habeasbrulee.com\/\"\u003EHabeas Brulee\u003C\/a\u003E, who is the host of \u003Ca href=\"http:\/\/www.domesticgoddess.ca\/pages.php?page=10002\"\u003ESugar High Friday\u003C\/a\u003E this time round. Danielle has chosen a very fitting theme - \u003Ca href=\"http:\/\/habeasbrulee.com\/2006\/11\/27\/sugar-high-friday-26-sugar-art\/\"\u003ESugar Art\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"havanapralines\" id=\"havanapralines\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EHavana Pralines\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/997944\/HavannaPraline1.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/400\/908348\/HavannaPraline1.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHavana never tasted so good. This is a quick and easy to make praline with smooth \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Marzipan\"\u003Emarzipan\u003C\/a\u003E, almonds and a touch of rum. A very grown-up type of treat, perfect for after the Christmas dinner, when all the kids are tucked away in bed. Sit back into the sofa with your loved ones around and bite into this crunchy praline. Trust me you will not be able to stop at just one.\u003Cbr \/\u003EI find that these are so classy that they would also make a great little bring-along for a New Year's party. What ever the occasion - one thing is for sure, these sinfully good treats will make you add one or two new resolutions to your list. But for now - enjoy it guilt-free!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E50g brown sugar\u003Cbr \/\u003EVanilla pod - split and the pulp removed\u003Cbr \/\u003E150g + 2 tablespoons flaked almonds\u003Cbr \/\u003E200g bittersweet chocolate\u003Cbr \/\u003E200g  \u003Ca href=\"http:\/\/www.amazon.com\/Marzipan-Paste-1-lb-Block\/dp\/B0002TVW24\/sr=1-4\/qid=1166456986\/ref=sr_1_4\/104-5757235-7135127?ie=UTF8\u0026s=gourmet-food\"\u003EMarzipan\u003C\/a\u003E (\u003Cspan style=\"font-style: italic;\"\u003Eclick on link to order now\u003C\/span\u003E)\u003Cbr \/\u003E2 tablespoon brown rum\u003Cbr \/\u003E400g whole milk chocolate\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/939044\/HavannaPraline3.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/400\/243895\/HavannaPraline3.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large pan bring sugar and 50 ml water to a boil. Keep mixing until the sugar has dissolved. Add the vanilla pulp and 150g flaked almonds. Mix well and roast the almonds until they turn golden. Allow the entire mixture to cool.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a bowl melt the bittersweet chocolate over a pot of boiling water. Add the almond mixture and gently fold into the chocolate. Spread a piece of baking\/waxed paper out on your kitchen counter. Spread the almond-chocolate mixture on to the baking\/waxed paper. Place a second sheet over the top. Using a rolling pin roll the mixture flat - to about 1 cm thickness. Place in the fridge to cool for 2 hours.\u003Cbr \/\u003E\u003Cbr \/\u003EMix the marzipan with the rum and using your hands knead to a smooth texture. Take the almond-chocolate mixture out of the fridge. Remove the top sheet of paper and place the marzipan mixture on top. Gently spread it flat with your finger tips. Replace the baking paper on top of the marzipan and once again roll evenly with a rolling pin. You now have two layer - an almond-chocolate layer and a marzipan-rum layer.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing a sharp knife cut the pralines into small bite-sized squares.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a steam bath melt the whole milk chocolate. Using a fork dip each marzipan square in the melted chocolate, allow to drip and scrape the bottom across the bowl. Place on a baking tray to dry. Decorate with some flaked almond pieces.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/112440\/HavannaPraline2.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/400\/661936\/HavannaPraline2.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EStoring\u003C\/span\u003E:\u003Cbr \/\u003EIn a plastic or metal air-tight container these will stay 1-2 weeks fresh. Keep in a cool place - but not in the fridge!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EVerdict\u003C\/span\u003E:\u003Cbr \/\u003E\u003Cbr \/\u003EOhhhhhh! If this does not sweeten up your Christmas this year then I do not know what will!! LOL! First: Soeren just could not get enough of the Nougat Orange treats. He got addicted to them and normally ate 3 pieces in one go. Everyone who I have served these too were wonderfully surprised and of course I had to give out the recipe to everyone.\u003Cbr \/\u003EAs for the pralines - well I had to hide them away from myself!! I made this to give away and I am afraid until Christmas actually does come around there will be none left. These are such fantastic pralines that every chocoholic needs to give these a try.\u003Cbr \/\u003E\u003Cbr \/\u003EJust think of me when you bite into these luscious Christmas goodies.\u003Cbr \/\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\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/221790\/menuforhopelogolarge.png\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/320\/435628\/menuforhopelogolarge.png\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003EThe counter on the \u003Ca href=\"http:\/\/www.firstgiving.com\/menuforhopeIII\"\u003EFirst Giving\u003C\/a\u003E site reads \u003Cspan style=\"font-weight: bold;\"\u003EUS$ \u003C\/span\u003E\u003Cb\u003E25,050.70\u003C\/b\u003E! Incredible we have surpassed last years mark! You can help by donating to the \u003Cspan style=\"font-weight: bold;\"\u003EMenu For Hope III \u003C\/span\u003Echarity this year - \u003Ca href=\"http:\/\/www.wfp.org\/english\/\"\u003EUnited Nations World Food Programme\u003C\/a\u003E by bidding on some great prizes. The list of all the spectacular prizes can be viewed on \u003Ca href=\"http:\/\/chezpim.typepad.com\/blogs\/2006\/12\/menu_for_hope_i.html\"\u003EChez Pim's campaign prize page\u003C\/a\u003E.\u003Cbr \/\u003EPlease help us raise more money for Menu For Hope!\u003Cbr \/\u003EMore details on how to bid can be found \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/menu-for-hope-iii.html#links\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003ESearch Tags:\u003Cbr \/\u003E\u003Ca href=\"http:\/\/technorati.com\/tag\/nougat\" rel=\"tag\"\u003Enougat\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/marzipan\" rel=\"tag\"\u003Emarzipan\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/praline\" rel=\"tag\"\u003Epraline\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/christmas\" rel=\"tag\"\u003Echristmas\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/cookie\" rel=\"tag\"\u003Ecookie\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/cake\" rel=\"tag\"\u003Ecake\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/bake\" rel=\"tag\"\u003Ebake\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/technorati.com\/tag\/menu+for+hope\" rel=\"tag\"\u003Emenu for hope\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/united+nations\" rel=\"tag\"\u003Eunited nations\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/world-food+programme\" rel=\"tag\"\u003Eworld food programme\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/donate\" rel=\"tag\"\u003Edonate\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/charity\" rel=\"tag\"\u003Echarity\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/fundraiser\" rel=\"tag\"\u003Efundraiser\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/dorie+greenspan\" rel=\"tag\"\u003EDorie Greenspan\u003C\/a\u003E\u003C\/small\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/116645894341769883\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/12\/christmas-goodies-pralines-and-cakes.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/116645894341769883"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/116645894341769883"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/12\/christmas-goodies-pralines-and-cakes.html","title":"Christmas Goodies - Pralines and Cakes"}],"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":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-116435793517910897"},"published":{"$t":"2006-11-24T09:41:00.000+01:00"},"updated":{"$t":"2006-11-26T19:19:46.800+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Cooking School: Rich Creamy Truffles"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/43205\/TrufflesPrep.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/400\/795024\/TrufflesPrep.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EWhen Johanna from \u003Ca href=\"http:\/\/thepassionatecook.typepad.com\"\u003EThe Passionate Cook\u003C\/a\u003E announced the theme for the \u003Ca href=\"http:\/\/thepassionatecook.typepad.com\/thepassionatecook\/2006\/11\/sugar_high_frid.html\"\u003ESugar High Friday 25\u003C\/a\u003E, I knew the time had come to take part in my first SHF event. There were several reasons - who can resist the lovely chocolatey flavored delicacies, but mainly because it was a perfect theme for the next \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006_08_01_whatsforlunchhoney_archive.html\"\u003ECooking School\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003ESo what are Truffles? Well like their namesake - the Truffle mushrooms, they have become somewhat legendary. They are decadent, luxurious, irresistible and can be very expensive when bought in stores. There are entire stores that dedicate themselves to making and producing these little delicacies. The chocolate Truffles have an aura about themselves. Everyone thinks they are fantastic and everyone believes making these is a huge mystery. The truth be told here and today. They are not difficult to make in the least.\u003Cbr \/\u003E\u003Cbr \/\u003EA basic truffle is made with \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Ganache\"\u003EGanache\u003C\/a\u003E, which is a mixture of boiling heavy cream poured over rich chocolate and blending until smooth. The ganache is formed into a ball and then dipped in \u003Ca href=\"http:\/\/www.apocalypse.org\/%7Esteve\/chocolate\/temper.html\"\u003Etempered chocolate\u003C\/a\u003E for a crunchy and chocolatey exterior. The trickiest part when making truffles is preparing the tempered chocolate.\u003Cbr \/\u003E\u003Cbr \/\u003EFor this session I have decided to keep my truffle variation simple by leaving the tempered chocolate preparation out. This however, does not mean the taste suffers. These truffles are very exclusive, smooth and rich. They have a crunch in the center and are coated with nuts and coconuts for an unmistakable flavor. I created these truffles a couple of years back by combining two recipes I found in a magazine. I experimented with the ingredients and was happy that I came up with a type of recipe that eliminated the heavy cream completely.\u003Cbr \/\u003E\u003Cbr \/\u003ESo, if I eliminated the cream and the tempering of the chocolate, what are my truffles made of? Nougat! That is my secret and you will never believe how easy they are to make. I urge you to try and buy organic and high quality ingredients for these truffles. You won't be sorry once you have tasted them.\u003Cbr \/\u003E\u003Cbr \/\u003EWarning: Those making these truffles are prone to over-tasting and this may cause a sugar high shock - LOL!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/587658\/Truffles3.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/400\/698331\/Truffles3.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EHazelnut Nougat Truffle \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(153, 51, 0);\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E200g \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Nougat\"\u003ENougat\u003C\/a\u003E. I used the German Nougat, which is smooth and chocolatey.\u003Cbr \/\u003E100g + 3 teaspoons \u003Ca href=\"http:\/\/www.eilersandwheeler.co.uk\/Product\/Products_Concentrated.htm\"\u003EConcentrated butter\u003C\/a\u003E\u003Cbr \/\u003E100g Whole hazelnuts\u003Cbr \/\u003E50g Pistachios - finely chopped\u003Cbr \/\u003E100g Coconut flakes\u003Cbr \/\u003E100g \u003Ca href=\"http:\/\/www.foodnetwork.com\/food\/recipes\/recipe\/0,1977,FOOD_9936_20435,00.html\"\u003EHazelnut brittle\u003C\/a\u003E\u003Cbr \/\u003E100g Dark chocolate\u003Cbr \/\u003E30 Truffle forms\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/362937\/Truffles%202.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/400\/884434\/Truffles%202.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(153, 51, 0);\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECut up the nougat and 100g concentrated butter in small cubes and place in a metal bowl. Place this bowl over a pot of boiling water and allow to melt. Gently mixing until the mixture has melted.\u003Cbr \/\u003E\u003Cbr \/\u003EPour this in a cold glass container. First allow to cool at room temperature for about half an hour then place in the refrigerator. Cool for at least an hour.\u003Cbr \/\u003E\u003Cbr \/\u003EAfter the cooling process you will notice that the nougat mixture has become more solid again. Using a melon baller, scoop out small portions of the nougat. Take one whole hazelnut and place in the middle. Using your finger tips quickly form a ball, covering the hazelnut with the nougat.\u003Cbr \/\u003E\u003Cbr \/\u003EMy tip: Place a large bowl of ice water and a large towel next to you while forming these nougat balls. Cool your hands in the ice water after you have formed each nougat nut ball and wipe dry. This is a bit messy, but you will realize doing this allows you to handle the nougat just a little longer between your fingers. I do not advice you to use your palms to form the balls, rather quickly form them between your fingertips.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the nougat nut balls on a baking sheet lined with waxed paper and cool in the refrigerator again for an hour.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the meantime in three flat plates, pour out the chopped pistachios, coconut flakes and brittle. Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EBreak up the dark chocolate, place in a bowl and over a pot with boiling water begin to melt. Add the 3 teaspoons of concentrated butter and stir gently. This gives the chocolate a nice sheen.\u003Cbr \/\u003E\u003Cbr \/\u003ETake the nougat nut balls out and with a fork dip each ball very quickly into the chocolate. You have to really work quickly, making sure that the nougat does not melt in the chocolate. Place the chocolate covered truffle in one of the flat plates filled with the chopped nuts, brittle or coconut. With the back of a spoon roll until it is completely covered. Place on the baking tray to set and dry. Repeat this with each of the truffles until you have all covered with the toppings.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce all the truffles are ready, place into the refrigerator for another hour, so everything get harden.\u003Cbr \/\u003E\u003Cbr \/\u003EThat was it! You have now just made your own delicate, rich and 100% homemade truffle candy.\u003Cbr \/\u003E\u003Cbr \/\u003EMakes about 30.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMore tips:\u003C\/span\u003E\u003Cbr \/\u003EYou can add alcohol or liqueur to the nougat mixture while it is melting. Whiskey, rum and cognac are popular variations, but also try Pernod or Amaretto. Use approx. 4 cl of the alcohol of your choice\u003Cbr \/\u003EAdding a bit of orange zest to the mixture gives a whole new aroma and taste.\u003Cbr \/\u003ETry a bit of cardamon powder for a lovely spiced taste.\u003Cbr \/\u003EYou can use any type of nuts for the center of the truffle. Almonds or whole pistachios make it all the more interesting and luxurious.\u003Cbr \/\u003EA great a fruity topping for the truffles is chopped dried cranberries. Mix these with the pistachios and watch the truffles disappear within seconds.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(153, 51, 0);\"\u003EVerdict: \u003C\/span\u003E\u003Cbr \/\u003ERich, velvety, crunchy and melt in your mouth. As you drop these small luxurious candies into your mouth the nougat starts to melt straight away. Biting into it the whole hazelnut adds a pleasant crunchy surprise.\u003Cbr \/\u003E\u003Cbr \/\u003EThese are just perfect to give away as gifts for friends and family. Think Christmas folks! Packed in small gift boxes, these will not only impress but also add a personal touch. I used this batch of candy as a thoughtful giveaway for my guests yesterday evening at our Thanksgiving party. Something that the couples can enjoy together a little later in the evening ;-)\u003Cbr \/\u003E\u003Cbr \/\u003EI hope \u003Ca href=\"http:\/\/www.blogger.com\/%3Ca%20href=\" com=\"\"\u003EJohanna\u003C\/a\u003E will accept my treats for the \u003Ca href=\"http:\/\/thepassionatecook.typepad.com\/thepassionatecook\/2006\/11\/sugar_high_frid.html\"\u003ESugar High Friday #25\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003ESearch Tags:\u003Cbr \/\u003E\u003Ca href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/nikon\" rel=\"tag\"\u003Enikon\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/nikon+d+70+s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/photo\" rel=\"tag\"\u003Ephoto\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/truffles\" rel=\"tag\"\u003Etruffles\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/foodblog\" rel=\"tag\"\u003Efoodblog\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/candy\" rel=\"tag\"\u003Ecandy\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/nougat\" rel=\"tag\"\u003Enougat\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/hazelnut\" rel=\"tag\"\u003Ehazelnut\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/sweet\" rel=\"tag\"\u003Esweet\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/sugar+high+friday\" rel=\"tag\"\u003ESugar High Friday\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/shf\" rel=\"tag\"\u003ESHF\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/chocolate\" rel=\"tag\"\u003Echocolate\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/116435793517910897\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/11\/cooking-school-rich-creamy-truffles_24.html#comment-form","title":"23 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/116435793517910897"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/116435793517910897"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/11\/cooking-school-rich-creamy-truffles_24.html","title":"Cooking School: Rich Creamy Truffles"}],"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":{"$t":"23"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-115495358204591345"},"published":{"$t":"2006-08-09T06:22:00.000+02:00"},"updated":{"$t":"2008-02-20T08:13:35.472+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Pretty in Pink - Strawberry Yoghurt Ice Cream"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/StrawberryYoghurtIceCream01.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/StrawberryYoghurtIceCream01.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;font-size:100%;\" \u003E\u003Cspan style=\"font-weight: bold;\"\u003EMusic that helped me cook:\u003C\/span\u003E Salam Namaste from the film Salam Namaste starring Preety Zintha and Saif Ali Khan\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhat better way to \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/07\/monthly-mingle-3-beat-heat.html#links\"\u003Ebeat the heat\u003C\/a\u003E than a nice cooling and refreshing ice cream. In Germany we were having an amazing heatwave the past few weeks. This trend really seemed to be catching on in all parts of the world and so my theme for this month's \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html#links\"\u003EMonthly Mingle\u003C\/a\u003E was not too far off.\u003Cbr \/\u003E\u003Cbr \/\u003EWe are huge ice cream eaters and slurp ice cream kilo\u003Cspan style=\"font-style: italic;\"\u003Ewise\u003C\/span\u003E. This year I decided to invest in an ice cream maker and have a go at making ice cream myself. There are so many positive advantages to an ice cream maker that I really had no problem convincing Tom of my venture. He kind of rolls his eye balls every\u003Cbr \/\u003Etime I invest in another one of those \"must have\" kitchen equipment that in the end turn out to be a \"good idea at the time\" equipment and stands as a dust collector in my kitchen closet.\u003Cbr \/\u003E\u003Cbr \/\u003EWell I am sure this one is going to be different. As especially when there is a kid (or kids if you add the adult man) in the household and you really \u003Cspan style=\"font-weight: bold;\"\u003EDO\u003C\/span\u003E want to treat them to ice cream but \u003Cspan style=\"font-weight: bold;\"\u003EDO NOT\u003C\/span\u003E want to feel guilty about the additional sugar they take in. This way I control what goes into my ice cream and have no guilty conscience whatsoever!\u003Cbr \/\u003E\u003Cbr \/\u003EEver since I got the ice cream maker, I have been experimenting with different flavors, mostly\u003Cbr \/\u003Eberries. This was my very first ice cream made with the maker and, I tell you, it was so easy and such a perfect quick summer time dessert or little in between snack.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/StrawberryYoghurtIceCream03.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/StrawberryYoghurtIceCream03.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 153, 255);\"\u003E\u003Cspan style=\"color: rgb(204, 102, 204);\"\u003EIngredients\u003C\/span\u003E:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E300 g Strawberries - pureed. You can puree this to any consistency you like. I wanted a bit of frozen fruit in the ice cream so I just pureed this coarsely.\u003Cbr \/\u003E50g - sugar\u003Cbr \/\u003E250 natural, thick organic yoghurt\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 102, 204);\"\u003EEquipment\u003C\/span\u003E\u003Cspan style=\"color: rgb(204, 102, 204);\"\u003E:\u003C\/span\u003E Ice cream maker\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/StrawberryYoghurtIceCream02.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/StrawberryYoghurtIceCream02.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 102, 204);\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a mixing bowl blend together the sugar, yoghurt and strawberries. Cool for at least 6 hours in the fridge. Doing this makes the ice cream work better and fluffier.\u003Cbr \/\u003E\u003Cbr \/\u003ENow add this to your ice cream maker and allow it to do it's thing, until you have a creamy smooth frozen yoghurt ice cream!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 102, 204);\"\u003EVerdict:\u003C\/span\u003E\u003Cbr \/\u003EEver since my first try at the ice cream turned out so well I have reserved a space for the cooling bowl of the ice cream maker in my freezer. This way I can whip up an easy but tasty dessert after dinner anytime. I have made the similar type of yoghurt ice cream with raspberries, blueberries and black berries. All I do is make the mixture in the morning or the evening before and in the evening while we are having dinner turn on the machine and in half an hour the yoghurt ice cream is ready.\u003Cbr \/\u003EIt is best enjoyed fresh and straight out of the machine. This tastes so delicious and fruity that it encloses all of summer into its flavor. What's more it is seriously healthier than the usual stuff bought at the supermarket and treating Soeren to ice cream has a whole new meaning. Soeren really enjoys being part of the making process and we are always thinking of ideas for our ice creams.\u003Cbr \/\u003E\u003Cbr \/\u003EI am looking forward to more experiments with the ice cream maker and look forward to sharing them with you. In the meantime enjoy this cool refreshing treat!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003ESearch Tags:\u003Cbr \/\u003E\u003Ca href=\"http:\/\/technorati.com\/tag\/ice+cream\" rel=\"tag\"\u003Eice cream\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/yoghurt\" rel=\"tag\"\u003Eyoghurt\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/strawberry\" rel=\"tag\"\u003Estrawberry\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/dairy\" rel=\"tag\"\u003Edairy\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/fruit\" rel=\"tag\"\u003Efruit\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/sugar\" rel=\"tag\"\u003Esugar\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/115495358204591345\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/08\/pretty-in-pink-strawberry-yoghurt-ice.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/115495358204591345"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/115495358204591345"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/08\/pretty-in-pink-strawberry-yoghurt-ice.html","title":"Pretty in Pink - Strawberry Yoghurt Ice 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"}}],"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-115184680677729561"},"published":{"$t":"2006-08-04T16:55:00.000+02:00"},"updated":{"$t":"2006-08-07T21:28:13.573+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Chocolate Mountains* - The Recipe!"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC_0011.0.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/DSC_0011.0.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003EAre you all ready to climb to the summit of this ultra rich and super smooth chocolate mountain with me?\u003Cbr \/\u003E\u003Cbr \/\u003EForget the Mount Everest ... that was yesterday! Today's peak of frenzy comes from a combination of chocolate and chocolate! And you know what?\u003Cbr \/\u003E\u003Cbr \/\u003EIt is much easier to achieve than that thing in the Himalaya! Once you've climbed it, never will you feel a satisfaction that tastes sooooo good.\u003Cbr \/\u003E\u003Cbr \/\u003EBut beware! This mountain has its dangers too! The rich, dark and ever so tantalizing chocolate can cause addiction. Want more? Tell me you want more. I just might even drop the recipe here ;-))\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003EThis entry is going out to Shanti for \u003Ca href=\"http:\/\/santhiskitchen.netfirms.com\/nfblog\/?p=78\"\u003EJFI#4\u003C\/a\u003E. A sinful treat made with flour.\u003Cbr \/\u003EAlso, Revathi gets this for \u003Ca href=\"http:\/\/en-ulagam.blogspot.com\/2006\/07\/from-my-rasoi-7.html\"\u003EFrom My Rasoi\u003C\/a\u003E. The whole idea of this chocolatey treat just screams out \"I am pure comfort food!\"\u003Cbr \/\u003EI had mentioned \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/chocolate-chip-crumble.html#links\"\u003Ehere\u003C\/a\u003E just how healthy chocolate is for you and so I think \u003Cbr \/\u003ECate will drool over these for her\u003Ca href=\"http:\/\/sweetnicks.com\/about.html#ARF5aday\"\u003EARF\/5-A-Day Tuesday\u003C\/a\u003E!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC_0007.1.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/DSC_0007.0.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003ESomehow I knew there were a lot of chocolate addicts out there ;-). I won't deny the fact that I am probably the worst kind. Chocolate is one of my few greatest weaknesses. I will just about do anything for a piece of \u003Cspan style=\"font-weight: bold;\"\u003EGOOD\u003C\/span\u003E chocolate. When I say \u003Cspan style=\"font-weight: bold;\"\u003EGOOD\u003C\/span\u003E, I really mean \u003Cspan style=\"font-weight: bold;\"\u003EGOOD\u003C\/span\u003E. None of that yukky \u003Cspan style=\"font-style: italic;\"\u003EHershey\u003C\/span\u003E stuff from the US. It has to be smooth, delicate and chocolatey European, preferably Swiss or German!\u003Cbr \/\u003E\u003Cbr \/\u003ESo, when I share a chocolatey dessert with you all, you can be sure that it is nothing less than the most exquisite and most decadent temptation ever.\u003Cbr \/\u003E\u003Cbr \/\u003EBefore I reveal the recipe - I mean you could scroll straight down and then come back to this point - I need to make a couple of announcements.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Col\u003E\u003Cli\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EMonthly Mingle July edition\u003Cbr \/\u003E\u003C\/span\u003EThe round-up was due this weekend but as we are going on a spontaneous camping trip this weekend I have postponed the round-up to next week. Hope you are not too disappointed. I have had lots of great entries already and as I am extending the round-up, I have decided to extend the deadline to Wednesday August 10 as well.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EThe Family Buzz\u003C\/span\u003E\u003Cbr \/\u003EWhen I first started \u003Ca href=\"http:\/\/meetaspix.blogspot.com\/\"\u003EThe Family Buzz\u003C\/a\u003E (it was my very first blog) it was a means to get my family involved in our daily lives. Now, with What's for lunch, Honey? taking up more time and my family spending more time reading this blog I have decided to combine both the blogs into this. This simply means that every now and then I'll be reporting about something other than food and photography. As the caption under the Header of the blog reads \"Food, Life and Photographs\" you'll be getting a little more about my life too. The Robbie Williams report was a start. I would have normally posted that on The Family Buzz. Everything that moves me - thoughts, ideas, likings dis-likings, music etc. I will share on this space from now on. The main focus though will certainly still be food and photos.\u003Cbr \/\u003E\u003Cbr \/\u003EThe reason I have decided to do this is simply a question of time - or a lack of it. What's for lunch, Honey? has become somewhat of a little success for me and I have been asked by a food journal to write a few articles for them every now and then. This, my job, my photography, my son, my partner and my sport - all need to be managed within the 24 hours I have in a day ;-)). I have been trying to organize my time a little more effectively and part of this organization meant decreasing something else on the other end.\u003C\/li\u003E\u003C\/ol\u003ENO! I did not make that part extra long to keep you waiting for the the final recipe of these lovely Chocolate Mountains.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E150g + a little more butter\u003Cbr \/\u003E60g + a little more flour - sieved\u003Cbr \/\u003E150g good bitter chocolate - coarsely chopped\u003Cbr \/\u003E50g larger pieces of chocolate\u003Cbr \/\u003E20g candied ginger - finely shopped\u003Cbr \/\u003E2 eggs\u003Cbr \/\u003E1 egg white\u003Cbr \/\u003E180g sugar\u003Cbr \/\u003E\u003Cbr \/\u003EBesides that you need small oven proof forms. Something like Ramequin bowls. Depending on the size of your forms you can get 4 to 6 out of this mixture.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC_0008.0.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/DSC_0008.0.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat oven at 175°C.\u003Cbr \/\u003ERub each form with a little butter and sprinkle with flour. Melt the rest of the butter in a pot. Add the chocolate and melt this too, constantly stirring the mixture. Allow to cool.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk the eggs, egg white, candied ginger and sugar with an electric beater. Mix in the chocolate mixture. Gently fold in the flour and fill the mixture in the forms. Now, carefully push the larger pieces of chocolate into the middle of the mixture. It does not matter if some is still sticking out. It melts on the top,\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 25-30 minutes in the oven.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EVerdict:\u003C\/span\u003E\u003Cbr \/\u003ECan something so good be so simple to make? YES! I made these a while back for a little dinner party I had. I served these with walnut ice cream. I had slightly reheated the cakes in the microwave to get the chocolatey middle flowing again. This paired with the ice cream was a fantasy come true. But the truth be told: It is a very rich dessert and should be taken in small desirable portions. The combination of chocolate and ginger is a lovely sweet yet tangy flavor. The cake (or molten) is soft and moist on the inside and thanks to the running chocolate very delectable.\u003Cbr \/\u003E\u003Cbr \/\u003EYou know what? After I posted my teaser post earlier this week I headed straight for the gym. I think I put on 2 kilos just by looking at the picture.\u003Cbr \/\u003E\u003Cbr \/\u003EI hope you enjoy this dessert!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003ESearch Tags:\u003Cbr \/\u003E\u003Ca href=\"http:\/\/technorati.com\/tag\/chocolate\" rel=\"tag\"\u003Echocolate\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/comfort+food\" rel=\"tag\"\u003Ecomfort food\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/cake\" rel=\"tag\"\u003Ecake\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/chocolate+mountain\" rel=\"tag\"\u003Echocolate mountain\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/molten\" rel=\"tag\"\u003Emolten\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/ginger\" rel=\"tag\"\u003Eginger\u003C\/a\u003E, \u003Ca href=\"http:\/\/technorati.com\/tag\/baking\" rel=\"tag\"\u003Ebaking\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/small\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003E*Chocolate Mountains is a food chain in Southern California\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/115184680677729561\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/08\/chocolate-mountains-recipe_04.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/115184680677729561"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/115184680677729561"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/08\/chocolate-mountains-recipe_04.html","title":"Chocolate Mountains* - The Recipe!"}],"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":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-114615990153027488"},"published":{"$t":"2006-04-27T20:15:00.000+02:00"},"updated":{"$t":"2008-02-20T08:14:51.072+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"}],"title":{"type":"text","$t":"Two Tarts Part 1 - Raspberry Kiss"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC_0053a.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 370px; height: 285px;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC_0053a.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003EWhen I was making these I was thinking of two things:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Col\u003E   \u003Cli\u003EThe song from Frankie goes to Hollywood \"Two Tribes\" but singing \u003Ci\u003E\"When two tarts go to war ...\"\u003Cbr \/\u003E   \u003Cbr \/\u003E    \u003C\/i\u003E\u003C\/li\u003E   \u003Cli\u003EYipee ... I get to stack my own tarts. After seeing little stacked tarts all over the blog world I decided to make a few too.\u003C\/li\u003E \u003C\/ol\u003E\u003Cbr \/\u003EBoth types are adapted from \u003Ca href=\"http:\/\/www.cookbook411.com\/\" target=\"lara\"\u003ELara's tarts\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EI have been meaning to make these for a while. I actually even went out and bought a new silicon mini muffin tray to try out. They are so easy and perfect for parties or, as I thought, perfect for \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\"\u003ESoeri's Tiffin\u003C\/a\u003E. So, when I saw these luscious organic raspberries at the market I knew the time had come to make those tarts.\u003Cbr \/\u003E\u003Cbr \/\u003EThey looked so cute when they came out of the oven that all I thought of was they had a breath of a kiss.\u003Cbr \/\u003E\u003Cbr \/\u003ENow, I sit here with a few on my plate, watching \"Dirty Dancing\" (oh how I love this film) on TV and I share a few kisses with you.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003Cbr \/\u003E150g puff pastry\u003Cbr \/\u003E100g fresh raspberries\u003Cbr \/\u003E1 teaspoon sugar\u003Cbr \/\u003E1\/2 teaspoon cinnamon\u003Cbr \/\u003E1\/4 teaspoon ground ginger\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/1600\/DSC_0060a.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/320\/DSC_0060a.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cb\u003EMethod:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180°C.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing a form cut out circular shapes in the pastry. Line the muffin tray with the pastry.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a mixing bowl add all the ingredients together and mash with a fork.\u003Cbr \/\u003E\u003Cbr \/\u003EFill the pastry forms with the raspberry mixture and bake for 20 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EVerdict:\u003C\/b\u003E\u003Cbr \/\u003EWell as Tom is out of town and Soeri will be getting a few in his lunch box tomorrow, it is up to me to give the verdict.\u003Cbr \/\u003EThey are sweet and spicy - just like kisses. Because they are so tiny one is never enough - just like kisses. They leave a mist of fruity tanginess on your lips - just like kisses.\u003Cbr \/\u003E\u003Cbr \/\u003ESo, how do you like my kisses?"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/114615990153027488\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/04\/two-tarts-part-1-raspberry-kiss.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114615990153027488"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/114615990153027488"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2006\/04\/two-tarts-part-1-raspberry-kiss.html","title":"Two Tarts Part 1 - Raspberry Kiss"}],"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":"2"}}]}});