June is full-on strawberries and cream season. As you may have noticed from my previous posts, it’s also the prime time for roses. So when we were invited to an alfresco lunch at Incredible Vegetables near Ashburton, these three ingredients immediately sprang to mind. I needed something that was portable and easy to eat outside – strawberry cream cakes with a hint of rose it had to be.
Unless you’re lucky enough to be somewhere you can pick plums straight off a tree, I usually find that shop bought ones aren’t that ripe and are better cooked. I had some beautiful looking plums in my Delicado48 box, but I’m guessing they must have been in cold storage as it’s hardly plum season now. Roasting, I reckoned was the way to go and as it was a Sunday, we had a roast, the only difference being ours was a plum parfait.
Waffles are such a delight. I was late to this particular way of cooking batter and didn’t get to try my first one until I visited Ghent a few years ago. There’s more to Belgium than just chocolate, I found. Waffles abounded and they were just fabulous. I finally realised what I’d been missing out on all this time. These light and crisp waffles, served with a perfumed rhubarb and rose compote and a pillowy cloud of gently scented rose cream will save you the cost of a pilgrimage to Waffleland.
It’s International Scone Week over at Fig Jam and Lime Cordial. Now in it’s fifth year, I’m quite shocked to find that I haven’t participated since 2012. If you ever need a scone recipe, Celia’s annual round-ups of all sorts of scones from bloggers around the world is a must. Read on to get the recipe for my rich dark chocolate scones.
When CT requested a trifle for his birthday, I was just a little relieved. Time and I don’t seem to get on so well these days and the day before his birthday was a particularly busy one. I’d been concerned that I might not be able to fit a cake in, but a mere trifle?
In a really busy year, this month seems to have been the busiest of the lot; I’ve tried to be creative by combining as many entries to blog challenges as possible – regular readers will have spotted this from earlier posts. I think I’ve done pretty well, but there are two further challenges I want to enter: One Ingredient and Classic French. In addition, I needed to bake something from Eric Lanlard’s latest book Chocolat which I was recently sent for review.