tag:blogger.com,1999:blog-6463235641026610614Wed, 17 Jun 2026 15:43:48 +0000BloggersTasty KitchenElizabeth's RecipesPartydessertsAll Time FavoritestechniquesInternational recipesHolidaysNigella LawsonProducts I LovecakescupcakesEasy DinnersNanaForever NigellacookiesPotluckSide Dishesbritish recipesFamily TREEtsBreakfastRestaurants and ShopsBook ReviewsFestivals and EventsBabyBreadBrunchGetting CraftyIRON CUPCAKEPioneer WomanDessert WarsPaula DeenSoupsantique and vintage recipesFrenchHomeschoolIce CreamTrillustrationsbeveragescontestsleftoversAppetizerClassic FrenchItalianAwardsCupcake WrappersDressing Up DinnerFrom the GardenHealthy LifeAnne WillanCake WrecksDoughFree PrintablesMake It DoMoroccan recipesMrs. BeetonPampered ChefPicnicsRichard BertinetThreadcakessaladssandwhichesA Girl In Her Kitchennoreply@blogger.com (Elizabeth)Blogger126125tag:blogger.com,1999:blog-6463235641026610614.post-2168689260446340678Mon, 22 Jul 2013 19:50:00 +00002013-07-22T15:50:59.680-04:00BabyBook Reviewsbritish recipescakesInternational recipesPartyIt’s a Prince!<p><font size="3"></font></p> <p><font size="3">For days, much of the world has been waiting for the Royal baby to arrive.  Baby Cambridge was born today, and it’s a Prince! His name has not been revealed yet, and may not for days. Sophie is hoping for Ryland, but I’m with all those who think George is a nice name.  We shall see eh? </font></p> <p><font size="3">What better way to celebrate the royal baby’s birth than with cake?  Not just any cake though, we need a Chocolate Biscuit Cake.  </font></p> <p><a href=" style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_86972 copy" border="0" alt="IMG_86972 copy" src="; width="396" height="275" /></a></p> <p><font size="3">Chocolate Biscuit Cake will not be new to any Royal Watchers.  It was the cake William chose to be his Groom’s Cake.  In his book, <a href=" Royally</a>, Darren McGrady, former chef to Queen Elizabeth II and Princess Diana, relates that this is the Queen’s favorite tea cake.  I’ve also read somewhere that she would have it served when William visited from Eton and it is his favorite too!  </font></p> <p align="center"><a href=" alt="" src="; width="240" height="276" /></a></p> <p align="center"><font color="#0000ff" size="4"><a href=" here for the recipe!</strong></a></font></p> <p><font size="3"> Here is a little video from 2011 with McVitie’s on making the cake for the Royal Wedding.</font></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:5737277B-5D6D-4f48-ABFC-DD9C333F4C5D:d34e72f2-5c09-4504-adc6-9a2ba26dc3bb" class="class"><embed height="252" type="application/x-shockwave-flash" width="448" src="; wmode="transparent" /> <div style="width: 448px; clear: both; font-size: 0.8em" class="wlEditField" wlpropertypath="Video.caption" defaulttext="Enter video caption here" maxcharactersaccepted="245">The Royal Wedding Cake</div> </div><P></P></embed> </div> <p><font size="3">Eating Royally is an excellent book. The majority of the book is McGrady’s memories taking you from his life as a chef on the bottom rung of the ladder, to serving the Royal Family.  His adventure takes us around the world and through the seasons.  The book visits the different palaces, castles and country houses the royals call home, and the dishes served there.  His touching story includes his time at Kensington Palace as Princess Diana’s chef.  The book includes over 100 recipes that are mentioned in his stories.  Some of my favorite recipes are:</font></p> <p><font size="3">Chocolate Biscuit Cake, of course, it is a chocolate lovers dream!</font></p> <p><font size="3">Iced Coffee straight from the Ascot Races</font></p> <p><font size="3">Vanilla Ice Cream, so rich and creamy!</font></p> <p><font size="3">Cheese Soufflé, I haven’t made this yet, but it is on my list!</font></p> <p><font size="3">Jam and Cream Sponge, a classic</font></p> <p><font size="3">Cottage Pie, another classic, and very kid friendly</font></p> <p><font size="3">Scottish Thistle Shortbread, makes a great gift!</font></p> <p><font size="3">Those are just a few of my favorites. I’ve made several recipes from the book, and they all deliver.  </font>  </p> <p><font size="3">Congratulations to William and Kate on the birth of their son, as all children are a heritage from the Lord, (Psalm 127:3).</font></p> 2013/07/its-prince.htmlnoreply@blogger.com (Elizabeth)0tag:blogger.com,1999:blog-6463235641026610614.post-144717745150234996Sat, 29 Jun 2013 01:29:00 +00002013-06-28T21:33:29.829-04:00BloggersClassic FrenchdessertsElizabeth's RecipesFrenchInternational recipesRestaurants and ShopstechniquesClassic French: Fruit Tarts<p> </p> <p align="center"><a href="(107%2C%20107%2C%20107)%22%2C%22backgroundColor%22%3A%22rgb(255%2C%20255%2C%20255)%22%2C%22unvisitedLinkColor%22%3A%22rgb(66%2C%20149%2C%20192)%22%2C%22fontFamily%22%3A%22Arial%2C%20Tahoma%2C%20Helvetica%2C%20FreeSans%2C%20sans-serif%22%7D"><img style="display: block; float: none; margin-left: auto; margin-right: auto" src="; width="362" height="137" /></a></p> <p align="left"><font size="3">This month’s <a href="(107%2C%20107%2C%20107)%22%2C%22backgroundColor%22%3A%22rgb(255%2C%20255%2C%20255)%22%2C%22unvisitedLinkColor%22%3A%22rgb(66%2C%20149%2C%20192)%22%2C%22fontFamily%22%3A%22Arial%2C%20Tahoma%2C%20Helvetica%2C%20FreeSans%2C%20sans-serif%22%7D">Classic French</a> challenge was Fruit Tarts.  I keep forgetting that I do not own a normal sized tart pan, but I do have four small individual sized tart pans.  I had never used them until the other day.  Yes, this is my 3rd CF challenge, and my 3rd first time making said challenge dish.  </font></p> <p align="left"><font size="3">Trying to decide what tart to make took a while.  I searched my cookbooks for the best recipes, and settled on a pâte sucrée, (short crust pastry), blind baked, and filled with crème patissière, (pastry cream) and topped with fresh peaches.  </font></p> <p><a href=" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_8637" border="0" alt="IMG_8637" src="; width="396" height="265" /></a></p> <p><font size="3">This is peach time in my neck of the woods.  I love a good peach.  Early in my pregnancy with my son, I craved a good peach. The kind that you can taste the sun in it.  You know what I’m talking about.  I wanted a peach I could bite into and the juice would drip down my chin.  Soft and sweet, with just a hint of tang.  But it was January.  I could have cried.  The really sad part is that when summer finally rolled around, I was not interested in peaches anymore.  BUT right now I can get those delicious peaches at our neighborhood produce stand.  </font><a href=" size="3">Linda’s Produce</font></a><font size="3"> is the best place in our area to get produce.  I just walk in and pick out which fruits and vegetables look good to me and then plan meals and snacks around them.  It’s a good plan.   </font></p> <p><a href=" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_8634" border="0" alt="IMG_8634" src="; width="396" height="265" /></a></p> <p align="left"><font color="#000000" size="4">Peach Tart</font></p> <table border="0" cellspacing="0" cellpadding="2" width="400"><tbody> <tr> <td valign="top" width="400"><font size="3">This recipe will make 4 small tarts or one large one.  Buy enough peaches to spread over the tart, about 1 per person, but make sure you have more, just because.  <br /> <br /><strong> Pâte Sucrée</strong> <br /><em>1 1/4 cups all-purpose flour <br />1/4 cup sugar, (I used vanilla sugar) <br />1/4 teaspoon salt (I prefer fine sea salt) <br />1 stick cold unsalted butter, cubed <br />2 egg yolks <br />2 teaspoons vanilla extract <br />1-3 teaspoons water <br /></em> <br />Pulse flour, sugar and salt in a food processor.  Add the butter and pulse until the butter crumbles look like peas.  In a small bowl, whisk together the egg yolks, vanilla and 1 teaspoon of water. Add the egg mixture to the food processor and pulse until is starts to clump.  It should not be crumbly, add a little more water until it is nice and smooth and not crumbly. <br /> <br />Press the dough into the tart pan.  Try to keep the dough even and pretty. It’s all about the details from here on out.  Stick the pan(s) in the fridge for an hour or the freezer for 30 minutes.  <br /> <br />Preheat the oven to 375 degrees.  Blind bake by covering the crust with foil and lightly pressing it down. Fill the crust with dried beans or rice that you don’t plan on eating at this point, (keep them around for more blind baking later.) Bake for 20 to 22 minutes.  Peel back the foil, if it doesn’t come off easily, bake for another 5 minutes and try again. Take the foil and beans off and bake the crust for another 10 minutes until golden.  Allow to cool outside of pan on a rack.  Once cool, return to pan to be filled.  <br /> <br /><strong>Crème Patissière</strong> <br /><em>2 cups whole milk <br />1 teaspoon vanilla extract <br />6 egg yolks <br />1/2 cup sugar (vanilla sugar again!) <br />3 tablespoons all-purpose flour <br /></em> <br />In a saucepan, heat the milk to just below a boil.  In another bowl, whisk the egg yolks and sugar for a couple minutes until it is lighter in color.  Add the flour and whisk. <br /> <br />Add the milk to the egg mixture, whisking quickly.  Keep whisking until all is smooth.  <br /> <br />Pour the mixture back into the saucepan and heat to a boil, whisking the whole time.  If a lump appears, remove from heat and whisk until smooth.  Continue cooking and whisking until flour is cooked (a couple minutes), and everything is smooth. Remove from heat and whisk in extract.  Cover with cling wrap, pressing to the surface of the cream to keep a skin from forming. Refrigerate until completely cool and ready to use. <br /> <br /><strong>Filling the tart <br /></strong><em>1/8 cup apricot jam <br />teaspoon of water (or so) <br />Peaches <br /></em> <br />Blanch the peaches in boiling water for 10-30 seconds.  Remove to cold water bath.  Peel the peaches starting at the stem end and working down.  Thinly slice the peaches and set aside. <br /> <br />In a small heat proof bowl, mix the jam and water together.  Heat for 30 second in the microwave then stir until smooth, add more water or heat for longer if needed. You want a smooth but not runny glaze. Brush the inside of the crusts with the glaze to protect it from getting soggy. <br /> <br />Fill the crust to almost the top with the cream.  Leave room for the fruit! Arrange peach slices in a pattern to cover as much cream as possible.  Brush the tops of the peaches with the remaining glaze to make them glisten.  You can place the tart pan on top of a tin can.  Carefully pull the sides of the pan down to leave the tart hovering above.  Remove the bottom of the tart pan if you are brave, or just serve the tart as is.  <br /> <br />The tarts can be refrigerated for a short time, but plan on eating them the day they are made.  Cream and crusts can be made ahead of time for stress free entertaining.  Always hold the tart pan from the sides and not the bottom, you don’t want to destroy the tart!</font> <br /></td> </tr> </tbody></table> <p><font size="3">I’m also linking this to <a href=" And In Season</a>.  I’ve just learned of this and look forward to getting new ideas for eating what is in season!</font></p> <p align="center"><a href=" title="Simple&inSeason" alt="Simple and in Season" src="; width="300" height="285" /></a></p> 2013/06/classic-french-fruit-tarts.htmlnoreply@blogger.com (Elizabeth)1tag:blogger.com,1999:blog-6463235641026610614.post-6201242848940291134Mon, 27 May 2013 16:20:00 +00002013-05-27T12:23:10.923-04:00BloggersClassic FrenchcookiesElizabeth's RecipesFrenchInternational recipesPicnicsClassic French: Macarons<p> </p> <p><a href=" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="Earl Grey Macarons" border="0" alt="Earl Grey Macarons" src="; width="284" height="431" /></a></p> <p><font size="3">We had been wanting to go on a picnic recently, but the weather was not cooperating.  Finally, Brian had a day off that also promised nice weather. We jumped at the chance!</font></p> <p><a href=" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_8502h copy" border="0" alt="IMG_8502h copy" src="; width="394" height="250" /></a></p> <p><a href="2011/08/forever-nigella-picnic-pleasure.html"><font size="3">As I’ve said before</font></a><font size="3">, picnics should be relaxing and fun, so keep it simple.*  I did want to make it a pretty picnic, so I went with a blue/white theme.  It was as easy as going through my linen closet and kitchen cabinets.  I have a lot of blue and white things, so this was no problem to put together.  I have to say it was genius of me to think of the coasters, they gave our cups a level-ish place to stand.  My 2 year old had absolutely no trouble keeping his cup upright this way.  </font></p> <p><font size="3">Since I knew that we were having our Classic French Macarons for dessert at this picnic, we decided to have something of a French picnic with a baguette, a selection of cheeses, deli ham and some gorgeous purple grapes, with lemonade to drink. Aside from the pre-chilled lemonade and macarons, everything else was picked up at the grocery store on the way to the park. Super easy prep! </font></p> <p><a href=" style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8509h copy" border="0" alt="IMG_8509h copy" src="; width="260" height="399" /></a></p> <p><font size="3">Sophie enjoying her bread.</font></p> <p><a href=" style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8519h copy" border="0" alt="IMG_8519h copy" src="; width="259" height="397" /></a></p> <p><font size="3">Daddy dressed Liam as a pirate, in hopes he would keep something on his head.  Great idea Dad!</font> </p> <p><a href=" style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8503h copy" border="0" alt="IMG_8503h copy" src="; width="258" height="390" /></a></p> <p><font size="3">Our Earl Grey Macarons!  I packed them in a small metal loaf pan and kept them chilled with the lemonade during transportation.  I didn’t have to worry too much about melting because the filling is ganache, much more stable than buttercream in the heat.</font></p> <p><a href=" style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8520h copy" border="0" alt="IMG_8520h copy" src="; width="252" height="382" /></a></p> <p><font size="3">Liam kept reaching for these; he knows a good thing when he tastes it.</font></p> <p><a href=" style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8527h copy" border="0" alt="IMG_8527h copy" src="; width="254" height="385" /></a></p> <p><font size="3">Delicious!</font></p> <p><a href=" style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8521h" border="0" alt="IMG_8521h" src="; width="256" height="388" /></a></p> <p><font size="3">Unplugging from the world and just spending time together as a family in nature is good for you.</font></p> <p><a href=" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_8532h copy" border="0" alt="IMG_8532h copy" src="; width="394" height="263" /></a></p> <p><font size="3">It brings calm and happiness.</font></p> <p><a href=" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_8530h copy" border="0" alt="IMG_8530h copy" src="; width="394" height="263" /></a></p> <p><font size="3">It makes memories.</font></p> <p> </p> <p><a href=" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_8514h copy" border="0" alt="IMG_8514h copy" src="; width="394" height="263" /></a></p> <p> </p> <p align="center"><a href=" border="0" src="; width="320" height="113" /></a></p> <p><font size="3">So, in keeping with my Classic French experience so far; here is my first time eating and making macarons.  I think, for my first time, they turned out pretty well.  I know they are not perfect, </font><a href=" size="3">but they could be worse</font></a><font size="3">!  Anyway, they tasted fantastic, </font><a href=" size="3">and that’s what they are for!</font></a></p> <p><font size="3">I followed the recipe and advice from Stella Parks of </font><a href=" size="3">bravetart.com</font></a><font size="3">.  She is a macaron master, and I learned so much from her posts about macarons.  You can find her basic recipe </font><a href=" size="3">HERE!</font></a><font size="3">  I adapted her recipe by adding the contents of 3 Twining’s Earl Grey tea bags (1 Tablespoon of dry tea) to the dry ingredients.  Earl Grey has such a lovely fragrance!  For the filling, I made an Earl Grey infused chocolate ganache.  This ganache is crazy good!  It was actually the basis for this whole Earl Grey macaron concept.  </font><a href="2011/02/claudes-chocolate.html"><font size="3">I first encountered Earl Grey truffles at Claude’s Chocolates in St. Augustine, Florida.</font></a><font size="3">  And they are amazing!  I don’t know why it has taken me so long to try this.  </font></p> <p><font size="3"><strong>Earl Grey Ganache</strong></font></p> <p><em><font size="3">Ingredients:</font></em></p> <p><em><font size="3">8 ounces good quality milk chocolate chips</font></em></p> <p><em><font size="3">3/4 cup heavy whipping cream</font></em></p> <p><em><font size="3">2 tablespoons unsalted butter (optional for normal truffles, but good for a smooth filling.)</font></em></p> <p><em><font size="3">1 Earl Grey Tea bag or 1 teaspoon of loose Earl Grey in a diffuser</font></em></p> <p><font size="3">Directions:</font></p> <p><font size="3">Place the chocolate chips in a heatproof bowl.  Place the cream, butter and tea in a small saucepan.  Heat on medium low to allow the cream to slowly warm and the tea to infuse it.  Allow the tea to steep for about 5 minutes after the cream is good and warm (you should gently stir it often), then turn up the heat to medium and bring the cream just barely to a boil. Remove the tea and pour the cream over the chocolate.  Stir the mixture until it is smooth and shiny.  Allow it to cool to room temperature before piping into the macarons.</font></p> <p><font size="3">A note on macarons.  Stella Parks mentions that macarons get better with age.  You just stash them in the fridge.  I have to tell you that when I first made these, I had one to test the flavor.  They were too sweet!  Not the ganache, but the shells.  So sweet I didn’t think they were very good.  But I put them in the fridge and left them for 5 days until we could have our picnic.  Something magical happened during 5 days of refrigeration.  The sweetness mellowed somehow.  They are still sweet, of course, but just right.  And the Earl Grey really shines.  So, please, send your macarons on refrigerated vacation.  It’s the right thing to do.</font></p> <p><font size="3">*My philosophy of picnics is that they should be relaxing and stress-free.  Too much work will not allow that, so that’s why I keep things simple.  If you, however, can pay someone to do all the work for you, then you can throw an elaborate picnic like the olden days. <a href=" Food has an excellent article on picnics</a>, and how you can enjoy a traditional picnic.  But, no matter how you picnic, make sure it is enjoyable, and spend time with people you love.  </font></p> <p><font size="3">Thanks to Jen at </font><a href=" size="3">Blue Kitchen Bakes</font></a><font size="3"> for giving us the </font><a href=" size="3">Classic French Challenge</font></a><font size="3"> and Victoria at </font><a href=" size="3">A Kick At The Pantry Door</font></a><font size="3"> for hosting this month.</font></p> 2013/05/classic-french-macarons.htmlnoreply@blogger.com (Elizabeth)3tag:blogger.com,1999:blog-6463235641026610614.post-7289961663655268112Fri, 03 May 2013 20:31:00 +00002013-05-03T16:44:19.559-04:00BloggerscontestsForever NigellaNigella LawsonForever Nigella #25 Roundup<p> </p> <p><font size="3"><a href=" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="ForeverNigella_Banner_25" border="0" alt="ForeverNigella_Banner_25" src="; width="253" height="307" /></a></font></p> <p><font size="3">It was so fun to host Forever Nigella for April!  I loved seeing all the colorful entries.  I also enjoyed getting to see some blogs I haven’t visited before, and getting to virtually meet some of you on twitter and through comments.  Foodie bloggers are some of the best!  And we excel at trying new things, so these monthly events are exciting and fun. I hope some of you  that are not yet taking part will jump right in with the rest of us.  </font></p> <p><font size="3">Here are our lovely, colorful entries this month:</font></p> <p><img style="display: block; float: none; margin-left: auto; margin-right: auto" src="; width="405" height="306" /></p> <p><font size="3">Naomi from </font><a href=" size="3">It’s a fine, fine life</font></a><font size="3"> adapted Mauritian Prawn Curry for the Slow Cooker, which she used daily for the month of April in her own Month of Slow Cooking.  Beautiful and a time saver!</font></p> <p> </p> <p><img src="; width="409" height="309" /></p> <p><font size="3">Sally the </font><a href=" size="3">Recipe Junkie</font></a><font size="3"> (who has challenged herself to make everything in How to Be a Domestic Goddess) made this Raspberry Polenta Cake, loosely based on Nigella’s Rhubarb Cornmeal Cake.  And then she poured cream on it, which means we were destined to be friends.</font></p> <p><img style="display: block; float: none; margin-left: auto; margin-right: auto" src="; width="405" height="312" /></p> <p><font size="3">Sally also made </font><a href=" size="3">Chicken Under A Brick</font></a><font size="3"> for her entry in a Random Recipe Challenge, so fun!</font> </p> <p align="center"><img style="display: block; float: none; margin-left: auto; margin-right: auto" src="; width="399" height="274" /></p> <p><font size="3">Caroline from </font><a href=" size="3">Caroline Makes….</font></a><font size="3"> made Nigella’s sauce for Yellow Spaghetti with gorgeous saffron.  So simple and pretty.</font></p> <p><a href=" title="Flora's Famous Courgette Cake" border="0" alt="" src="; width="363" height="395" /></a></p> <p><font size="3">Elizabeth from </font><a href=" size="3">Elizabeth’s Kitchen</font></a><font size="3"> made this showstopper cake.  Flora's Famous Courgette Cake (Courgette = Zucchini if you didn’t know.)  Since it is made with a vegetable, it must be healthy, right?  Elizabeth’s lime curd is made with local eggs which gives the curd its sunny hue.</font></p> <p> </p> <p><img src="; width="379" height="285" /></p> <p><font size="3">Speaking of sunny hues, here is Caroline from </font><a href=" size="3">Cake, Crumbs and Cooking</font></a><font size="3"> and her Sunrise “Rainbow” cake using Nigella’s Buttermilk Birthday Cake recipe.  I want to eat this cake!  This was also my 5 year old’s favorite entry. </font></p> <p><img src="; width="385" height="289" /></p> <p><font size="3">Lastly, here is Risotto alla Milanese from Sam of </font><a href=" size="3">Smart Cookie Sam</font></a><font size="3">.  Her risotto was something she just happened to pick up on an Italian holiday.  It looks delicious!</font></p> <p><font size="3">Many thanks to Sarah at Maison Cupcake for creating </font><a href=" size="3">Forever Nigella</font></a><font size="3"> and allowing me to host this last month.  Now on to </font><a href=" size="3">Forever Nigella #26 with Mimi at Chef Mimi Blog.</font></a></p> <p><font size="3"><strong><a href="2013/04/forever-nigella-colourful.html">Winners of the two drawings:</a></strong></font></p> <p><font size="3">1) The winner of the Forever Nigella participants drawing is</font></p> <p align="center"><font size="3"><strong>Elizabeth from Elizabeth’s Kitchen</strong></font></p> <p><font size="3">2) The winner of the Followers drawing is</font></p> <p align="center"><font size="3"><strong>Jenn Price</strong></font></p> <p><font size="3">Congratulations!</font></p> 2013/05/forever-nigella-25-roundup.htmlnoreply@blogger.com (Elizabeth)1tag:blogger.com,1999:blog-6463235641026610614.post-4918548454578464182Sat, 27 Apr 2013 02:56:00 +00002013-04-26T22:56:12.101-04:00Anne WillanBloggersBook ReviewscakesClassic FrenchdessertsFrenchInternational recipesClassic French: Madeleines<p> </p> <p><a href=" size="3"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8375" border="0" alt="IMG_8375" src="; width="396" height="265" /></font></a></p> <p><font size="3">I sit here with a cup of tea and a freshly baked Madeleine.  In Proust approved fashion, I dip my Madeleine into my tea.  The spongy cake absorbs the tea in a flash.  One bite.  I’m hooked.  </font></p> <p><font size="3">I am a daily tea drinker.  But I would never have dunked a cake into my tea before now.  The thought of crumbs in my cup really turned me off, but I need not fear with a proper Madeleine.  </font></p> <p><font size="3">I’ve just recently stumbled upon the blog </font><a href=" size="3">Blue Kitchen Bakes</font></a><font size="3"> and blogger Jen’s monthly </font><a href=" size="3">Classic French Challenge</font></a><font size="3">.  Classic French is an opportunity and motivator to “explore and celebrate the joys of French patisserie.”  </font><a href=" size="3">April’s challenge</font></a><font size="3"> is Madeleines.  I, sadly, had never even tasted a Madeleine before this challenge. I’m confident I have not even been in the same room as a Madeleine.  So this was a completely new experience for me.  Step one was to order a Madeleine pan.  </font><a href=" size="3">I bought this one.</font></a><font size="3"> Step two was to open up my gorgeous copy of Anne Willan’s <em><a href=" Cooking of France</a></em>.  This book is exquisite.  I brought this book home from the library and devoured it.  I read it from cover to cover and was so sad when it was time to return it.  So, when I received it at Christmas, I was thrilled.  Anne’s book takes us across France and through its many <em>pays</em>, that is, specific regions in France and their <em>produits du terrior</em>, (products from a very specific area.)  </font></p> <p><a href=" size="3"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8379" border="0" alt="IMG_8379" src="; width="290" height="472" /></font></a></p> <p><font size="3"></font></p> <p><font size="3">Not only does Anne’s book give you authentic French recipes, but it also delights with beautiful photos, superb commentaries on regions and towns, descriptions of local foods, and what and who make French country cooking so enticing.  It is a massive book, and I have not even begun to describe how wonderful it is.  It will give you daydreams of France.</font></p> <p><font size="3">Here are a few photos I took of this book to tease you into wanting your own copy.</font></p> <p><a href=" size="3"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8382" border="0" alt="IMG_8382" src="; width="396" height="236" /></font></a></p> <p align="center"><font size="3"><em>First Catch Your Snail—</em>best recipe title ever!</font></p> <p><a href=" size="3"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8383" border="0" alt="IMG_8383" src="; width="396" height="265" /></font></a></p> <p align="center"><em><font size="3">Truffles</font></em></p> <p><a href=" size="3"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8384" border="0" alt="IMG_8384" src="; width="288" height="441" /></font></a></p> <p align="center"><font size="3"><em>La Truffade</em>—Potato Cake with Cheese and Bacon, what is not to like?</font></p> <p><a href=" size="3"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8386" border="0" alt="IMG_8386" src="; width="396" height="265" /></font></a></p> <p align="center"><font size="3">“No two French markets are alike.”</font></p> <p><a href=" size="3"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8387" border="0" alt="IMG_8387" src="; width="396" height="255" /></font></a></p> <p align="center"><em><font size="3">Viennoiseries</font></em></p> <p><a href=" size="3"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="IMG_8389" border="0" alt="IMG_8389" src="; width="396" height="265" /></font></a></p> <p align="center"><em><font size="3">Fruits Glacés </font></em></p> <p><font size="3"></font></p> <p><a href=" size="3"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="french_logo" border="0" alt="french_logo" src="