Things that make me go hmmmm
chocolate cake with chocolate chips and chocolate icing
the perfect espresso
writing a long overdue email and getting a response the next day
writing a spontaneous email and getting no response at all
does this go in the dryer?
a sunset on Siesta beach
a picnic on Siesta beach…
…with my parents
exactly what kind of cheese is this?
a bubble bath
why did I miss Mexican food when I lived in Paris?
a poem about dreams
coffee stains covering the backsplash…
no clue how they got there
dried pancake batter on the ceiling…
no clue how it got there
behind my stove
coffee on the balcony in January
strawberry shortcake in March
Inspired by The Flavor Thesaurus.
3 egg whites
175g (3/4 cup) white sugar
65g (1/2 cup) toasted chopped hazelnuts
If you’re toasting your own hazelnuts, chop them and spread them out on a baking sheet. Place under the broiler and monitor them for 5-10 minutes until they start to brown. Remove and let cool.
Preheat the oven to 150C/300F. With an electric mixer with a whisk attachment, whisk the egg whites until soft peaks begin to form. Add the sugar 1 tablespoon at a time every few seconds, then keep whisking on high until stiff peaks form. Add the toasted hazelnuts, and carefully fold them in by hand with a rubber spatula. Spoon evenly onto a lined baking sheet into the number of nests you want (I made five about 11cm/4.5in in diameter). Turn the oven down to 140C/285F and bake for 35-40 minutes, until beginning to brown. Turn the oven off, but leave the meringues in for at least an hour, or up to 3, to dry out. These can be made the day before, if desired. Keep in an air tight container or cover with plastic wrap and keep in a cool, dry place.
Inspired by a recipe handwritten in my recipe book long ago, and these Light and Tender Cream Biscuits.
300g (2 cups) all-purpose flour
1 1/2 tablespoons baking powder
3/4 teaspoon salt
25g (2 tablespoons) brown sugar
240 ml (1 cup) heavy cream
80 ml (1/3 cup) whole milk
1 tablespoon melted butter
1 tablespoon white sugar
1 dl (scant 1/2 cup) whipping cream per serving
2.5 dl (generous cup) strawberries per serving
Preheat the oven to 205C/400F. Whisk together the flour, baking powder, salt, and sugar, breaking up any lumps in the sugar. Add the cream and milk and gently stir until just moistened. Turn out onto a floured surface and sprinkle flour on top as well. Fold a few times to incorporate any stray dry ingredients, and then pat out evenly until it’s about 1 cm thick (.4 in). Cut out into 6-7cm shapes (about 2.5 in) (I used stars, but you can do circles or any other shape of similar size). Space a bit apart on a lined baking tray; brush with melted butter and sprinkle with white sugar. Bake for 12-15 minutes, until golden. Let cool slightly while you wash, cap, and quarter the strawberries, and whip about 1 dl (1/2 cup) of whipping cream per person (the meringues will keep in an airtight container for a few days, as will the biscuits, but whipped cream, I find, is best served fresh).
To assemble, place a nest on each plate, top with strawberries, dollop on cream, and nestle a biscuit or two on top!