A Break From The Kitchen, In The Kitchen.

You'll have to excuse me for neglecting the blog for a few weeks.. 

It's wedding season, and my mind has been focused on the romantic work at hand.  

I have had a few opportunities however, to step away from the wedding bells and 

make some nummy kitchen classics...  Wanna see?

Here's my Cherry Clafoutis with whole cherries. 

(once baked, the pits come out with very little effort) 

This is a simple dessert that really rings my bell, especially when cherries are in season. 

And here's my first ever batch of homemade Pop Tarts - perfect flaky butter pie crust 

filled with chocolate espresso ganache and glazed with espresso glaze. 

Um... wow. 

Aaand Lavender macaron's with lemon curd filling - my macaron "feet" were 

pretty small, but I'm still learning. Forgive my wee feet.   

Mmm profiteroles filled with soft lemon cream, and finished with chapeau framboise 

(commonly known as strawberries) 

 I ought to pinch and tweak a few of the recipes a bit before releasing them out into the world. BUT, if you've got a desperate need for pop tarts (or anything else I have pictured above) send me a note/ email and I'll give you what I have thus far :) 

Summer Pavlova Recipe (and.. donuts?!)

That's right. Doughnuts with Canadian maple sugar glaze.

And what do we have here? 

Wee little pavlovas, hoping to catch your attention.

This little pavlova got carried away, and decorated himself with too many blueberries...

 These crispy, fruity treats, make delightful summer desserts. Add them to your repertoire, and impress friends by serving individuals with personal sizes servings. 

Top them with fresh berries and whipped cream!

Lime Curd

4 Limes, room temperature

1 1/2 cups of sugar

1 stick of butter

4 extra large eggs (or 3.5 large eggs)

1/8 teaspoon salt. 

Zest limes, being careful to avoid the white pith. Juice 4 limes and pour into a heat safe pot. Add eggs, sugar, salt and zest to the mixture and mix vigorously with a whisk. Cut butter into small cubes and add to mixture. Cook mixture over low heat, whisking continuously (about 10 minutes) until thickened. Remove from heat and let cool. Refrigerate until curd has set (overnight in the refrigerator should do the trick)  

Pavlova

4 large egg whites (150ml)

1 cup (220g) superfine caster sugar 

(don't have superfine sugar? Pulse regular 

sugar in your food processor, and presto!)

2 tablespoons sifted cornstarch

 2 teaspoons white vinegar

Preheat oven to 250F. Whisk egg whites with a standing or a handheld electric mixer until stiff peaks form. Slowly incorporate sugar until whites are stiff and glossy. Add cornstarch and vinegar until just combined. 

Line a baking sheet with parchment paper and pipe mixture into bowl shapes using a wide pastry tip. Bake for one hour and twenty minutes. Turn heat off and allow the whites to cool completely while sitting in the oven. When cool, keep in an airtight container 

(do not refrigerate, or they will soften)   

Serve the meringue bowls with your yummy lime curd and top with fresh fruit. If you want to soften the taste of the curd, fold in whipping cream to taste :)  

That's it - get to it!