31 Mar 2011
30 Mar 2011
25 Mar 2011
And from Bijou, "Lub shoo too....go Daddy!!"
22 Mar 2011
Have you ever wondered why the French are renowned for their culinary skills? Well besides the fact they use the freshest, seasonal produce and cook it simply to highlight it's lusciousness...they use the best tools they can afford. One simply would not find a"Sam's Warehouse or Crazy Clark's" item of cookware in any self respecting Gallic kitchen. Quelle Horreur!
Wooden chopping boards are seasoned, knives are sharpened regularly and pots and pans are of the highest quality to minimise cooking times and maximise flavour.
Vive la France!
21 Mar 2011
16 Mar 2011
I discovered this wonderful blog through this lovely lady so am playing along with We Play at Childhood 101 this week. Oh the ideas!!!!
10 Mar 2011
Row upon row of neatly cultivated vegetable patches snuggled under billowy piles of sugar cane mulch. And an orchard to rival any Ms. Green Gables could conjure up filled with blossoming apple trees, plums and peaches heaving with juice.
A few ponds for swans and their wee babies to frolic.
Now gallop off and have a sticky beak at all these creative folk. Giddy up!
7 Mar 2011
...bubble beards for Mumma.....cheeky grins.....my girl simply LOVES to wash up!! Possibly the cheapest toy on the market.
Oh how I've missed you bloggy friends! The computer is having conniptions on the most grandest of scales!! It is time my dears to give it the old heave ho!!! Have my eye on an Apple Mac notebook but am just a teensy bit scared of learning a new scary "code". Stuck in a Microsoft rut....not me?!! Any tips from you lap top loving gals out there? What do you have, what's good? Oh the conundrum!!!
2 Mar 2011
To make the pastry, place flours, sugar and butter in a food processor and process on medium for about 20 seconds until mixture resembles fine breadcrumbs (Nanna Chapman would have used her fingers!!) Add egg and process on medium until egg is incorporated and mixture clumps together. Form dough into a flattened round and pop in the fridge for at least an hour.
For lemon filling put cornflour, sugar, lemon juice and water in a medium saucepan. Stir until smooth. Place saucepan over medium-high heat and stir constantly until mixture reaches the boil. Reduce heat to low and continue stirring until mixture changes form cloudy to transparent and becomes thick and smooth. Remove saucepan from heat and vigorously stir in butter and egg yolks. Chill in fridge.
Preheat oven to 180 degrees. Roll out pastry on a lightly floured board to fir a 23cm pie dish. Press into dish. Blind bake pastry shell for 10 minutes. Remove rice/weights and cook for a further 10-15 minutes. When cool, spoon lemon filling in and spread evenly. Turn oven up to 200.