Cherry Coconut Clafoutis

It made a lasting impression and it deeply fulfilled my soul. Madame Maillard brought it out in a cast iron pan not much larger than a dessert plate. The sides were puffed up like a soufflé and browned on the edges, and the juices of the fruit left a blood-red trail within the ridges. Peeling off some waxed paper from a small ceramic bowl she pulled out of the fridge and to my delight, she formed the perfect quenelle of Crème Fraiche and carefully placed it on top of my very first cherry clafoutis.

Chamomile and Saffron Crème Caramel

 

As a child of the 80s, the crème caramel was the epitome of all desserts for me. As a daughter of an hotelier I spent a lot of the 80s giving into the gentle jiggling charm of this dessert. Somewhere into the 90s the dessert disappeared from its pedestal of fame. Apparently the crème caramel had occupied a huge amount of space on restaurant menus around the world for a large part of the 20^th century and probably had to make room for the liquid nitrogen dessert trends that took the 2000s over by storm. Or how about the fusion of any two ingredients possible – cronut or cruffin anyone? 

Classic: Croque Madame

When many of us think of French cuisine we tend to automatically link it to haute cuisine. It is the foundation of French cuisine evolving from the royals and aristocrats around Versailles and Paris. The 17^th century chef and author Francois Pierre La Varenne is known as the godfather of modern French cuisine whose work has been an inspiration over the centuries and very much responsible for the creation of haute cuisine as we know it today.

Gooseberry Nectarine Galette

It feels good to be back home! After over 3000 kilometers through the Normandy from Étretat to Mont Saint Michel then over to the Pays D’Auge and ending in Versailles and Paris, we are quite contended to be back home. After a little over two and half weeks of living in a RV the luxury of space is felt in every room but most of all in my kitchen. It was a sensational vacation: we hiked on steep cliffs, we relaxed under gorgeous cornflower blue skies, we swam in the ocean and we ate our weight in mussels, oysters and seafood.

Sausage and Fennel Cassoulet

The weather has changed and showing itself from its glorious side. It’s like summer in spring! The winter was an extremely mild one and by end of February it did not stand a chance against the warming sun. Crocuses and tulips had begun sprouting, the storks had returned and were ardently busy with building house, while beer gardens across Germany opened – probably never before as early as beginning of March!

Cooking School: Crêpes Suzette

The year is 1895 at the height of the Belle Epoche, a time filled with great optimism in France. Paris boasts of its newest acquirement, the Eiffel Tower, lighting the blue touch paper in this “beautiful era”, where science and the arts are seeing a period of development and innovation. The rich and famous celebrate this age buoyantly, traveling in their fancy cars and rejoicing with good food, wine and champagne.

Christmas: Spekulatius Spiced Madeleines

The Holiday time is often brimming with emotion, where anxiety, cheerfulness and the grey areas are entwined with each other. There will be some who have happy memories of Christmases past, while others face a painful time to endeavour. We all have memories and experiences in our lives that make us who we are.

Heirloom Tomato Goat Cheese Galette with Anchovies, Olives and Capers

 

How did this happen? And how come it happened so soon? And am I really ready? Do I have a choice?
These were just a few of the many questions I silently turned in my head, thoughts whirling around causing a commotion. I knew however, that the time had come to let go of his hand a little more. We were entering a new phase: the Junior High School Phase.

French Strawberry Hazelnut and Creme Patissiere Tart

 

Could these possibly be the last of the strawberries for the year?

It seems not too long ago that we were just getting excited about the start of the strawberry season. Spending quite a few days at our pick-your-own strawberry farm on the way home from work and school became customary.

Cooking School: Bouillabaisse with a Red Pepper Rouille

I complain of it sometimes but truth be told I am guilty of it too. Trying to be faster than the fast-paced life we are living in. A touch and go world in need of more information in 140 characters. Our lives are ruled by news tickers, coffee-on-the-go and internet shopping. Apps organize our day, keep us “in touch” and connected, while we are constantly on the move
Anything that will make us faster, better and achieve more - in what seems to be less time than we had before. 

Raspberry and Coconut Macarons

Coconut lemon meringue pie, Indian carrot halwa, tiramisu or saffron kulfi – desserts were my mother’s specialty. She was a spectacular cook but it was her desserts that really made her popular amongst friends and family. Once a month she got the opportunity to display her skills when friends would get together for their regular games nights. Often potluck evenings, I have many fond memories of those nights.

Lemon Pepper Hazelnut Macarons with Lemon Curd and Goat Cheese Cream

   

The waitress, still smiling patiently, brought us another round of frothy cappuccinos, a heart drawn in cocoa on the thick froth of each cup. Clearing away empty glasses of cocktails and stained plates, she asked politely if there was anything else we desired. 

Lavender Macarons with Ruby Red Grapefruit Prosecco Curd

  

Hello December!

You’ve arrived with a storm, taking us all in your wintery grasp and covering us in a deep fluffy white blanket. Each year you force yourself earlier upon us. Arriving like a silent ghost, you bring a shuddery chill throughout the region. The bare snow-topped trees sparkle as if lined with diamonds and morning rays of sunlight dance through the mist of a bleak and gray sky.     

Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella

 
It started to snow on Monday. Big, fluffy flakes, so that now Weimar is under a slightly light white blanket. But it’s not going to stay for too long. The melt has already started, creating wet slushy roads and against a dull, grey backdrop the trees have lost the last of their colorful leaves.

Hello Winter! 

Mussels in a Creamy Garlic Sauce

  
My father was often away. Traveling the globe to different locations, sometimes far off and exotic other times close to home and familiar, it was a normal way of life for my parents. Before we actually became school going kids, my mother would jet set with him spending a few weeks, maybe a few months depending on how she liked the place my dad was in.       

Rooibos Chocolate Chai and Sweet Spicy Chocolate Cinnamon Macarons

  

We’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.  

Dark Chocolate Cherry and Tahini Clafoutis

I am still encased in the wonderful bliss of Norway. Although my body seems to be back in Weimar, I seem to have left my mind, spirit and most importantly, my heart in Norway.

Studmuffin Macarons: Raspberry Tea Macarons with Tahini Dark Chocolate Cream

  

I'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 studmuffin is!

First allow me to thank everyone for the fantastic Birthday wishes on my teaser post, for the emails, FB messages and tweets. I was touched and found myself teary eyed often on the day.

Croquembouche with a Pistachio Rosewater Pastry Cream

  

Procrastination has a new name – MEETA! I do not think I have ever done a Daring Bakers’ 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. 

Campari Orange and Grapefruit Macarons

 

Mr. 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.