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Thursday, March 26, 2015

honey lavender cake









For the cake

13 tablespoons (175g) butter
1/2 cup natural yogurt
1/4 cup cream
1/2 cup honey
2 tablespoons dried or fresh lavender buds
2 large eggs
1/4 cup sugar
1 3/4 cups self-rising flour
1/2 teaspoon baking powder


For the icing

1/2 cup powdered sugar
juice of a lemon


1. Grease a 10-inch (25cm) round spring form tin, and preheat your oven to 320F/160C.

2. Cube your butter and let it soften at room temperature.

3. In a bowl, combine butter with the yogurt, cream, honey and the lavender buds. Beat with a hand or electric mixer until it all comes together. This is a messy batter, so it may not look like it is coming together at this stage, but it will by the end.

4. Beat the eggs and sugar into the mixture.

5. Sift the flour and baking powder into the bowl and mix together. It should look like cake batter now. Pour into the baking pan.

6. Bake for an hour. Check it at 45 minutes with a skewer.

7. Wait until the cake has cooled slightly and remove it from the tin.

8. To make the icing, combine the powdered sugar and lemon juice. Spoon it onto the cake so it runs down the edge. Serve with whipped cream.

Tuesday, March 24, 2015

home...


is where the dogs are~


Sunday, March 22, 2015

breakfast all in one


crescent rolls laid out like a starfish
havarti cheese
8 slices of bacon on the legs
scrambled eggs with mushrooms and onions
top with more cheese

milk wash

bake at 375 for 15' until golden

sprinkle with fresh sage

Tuesday, March 17, 2015

Tuesday, March 10, 2015

lemon meringue pie












Filling
       
3
egg yolks
                                                                 
1 1/2
cups sugar
                                                                 
1/3
cup plus 1 tablespoon cornstarch
                                                                 
1 1/2
cups water 
                                                                
3
tablespoons butter 
                                                                
2
teaspoons grated lemon zest 
                                                                
1/2
cup lemon juice

Meringue

3
egg whites, room temperature 
                                                                
1/4
teaspoon cream of tartar 
                                                                
6
tablespoons sugar 
                                                                
1/2
teaspoon vanilla
    
 
 

Steps

  • 1
    In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour mixture is moistened and can be pressed into a ball.
  • 2
    Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold.
  • 3
    Heat oven to 450°F. With floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake 13 to 15 minutes or until light brown; cool on cooling rack.
  • 4
    Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • 5
    Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
  • 6
    In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
  • 7
    Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.

Sunday, March 8, 2015

Friday, March 6, 2015