I’ve borrowed another inspiring book out of the library recently. The Violet Bakery Cookbook by Claire Ptak. It is so up my street, I want to make pretty much everything in it. I may just have to splash out and buy it. The recipes all look and sound as though you want to dive straight in, but they mostly have a healthy twist of some kind.
Every so often I like to bring you a taster of some of the chocolate that has passed through Tin and Thyme HQ. You can find plenty of additional chocolate review posts if you fancy seeing a few more unusual and artisan confections.
We’re just about to set off on a week’s trip to North Wales where we’ll be staying with friends. It’s been a long time since we had a holiday and it’s much needed; I’m really looking forward to it. I’ve not been to this particular part of Wales before, but it’s CT’s old stomping ground, so he’ll have a lot to show me.
Who doesn’t feel a little weak at the knees when an unexpected bouquet of flowers arrives on the doorstep? I know, on the rare occasions it’s happened to me, I feel decidedly emotional. When those flowers are accompanied by a box of luscious chocolate truffles, my cup runneth over.
I’m lucky enough to live in Cornwall, the county of cauliflowers and if you like this rather underrated vegetable as much as I do, this is a very good place to be. Karen over at Lavender and Lovage likes them even more than I do; passionate would not be an overstatement and she has been far more adventurous with ways of preparing them than I ever have.
When Karen over at Lavender and Lovage chose vanilla as the ingredient for this month’s We Should Cocoa, I knew immediatley I wanted to make biscuits. Vanilla is such a sweetly fragrant spice and it somehow seems to become more potent when combined with sugar in biscuits. Sandwiching the biscuits with a rich chocolate vanilla filling was no sooner thought of, than executed.
Yesterday, I made the most delicious dessert I’ve ever eaten. Well that may be a slight exaggeration, but it was up there with the best. It was cool and creamy, but warming at the same time with bursts of intense summery tartness and accompanied by crisp vanilla biscuits with fruity tones. And it was all thanks to Lindeman’s.