Posts
Showing posts with label Summer. Show all posts
Showing posts with label Summer. Show all posts
Thursday, July 11, 2013
Sunday, June 9, 2013
Summer Love
These fresh colors make me dream of the summer already. The vivid photo session was shot by the talented English photographer Rachel Whiting, whose sense of aesthetics, colour and beauty I admire a lot.
♥ ♥ ♥
Melissah xox
Friday, February 15, 2013
Summer Fresh
Today I have been dreaming of all things fresh and summery:-
lunch alfresco and chilled white wine
garden picked flowers and impromptu visitors
porch swings and warm summer evenings
long days and homemade lemonade.
♥
Melissah xox
Friday, February 8, 2013
The Season's Best
Love this time of year when the farmer's markets
are full of my favourite fresh seasonal produce ~
punnets of strawberries and raspberries
ripe, juicy mangoes and pineapples
and crisp fresh apples.
I could eat these summer fruits by the bowlful!
Melissah xox
Sunday, January 27, 2013
Sunday, January 20, 2013
Summer Afternoons
Summer is without a doubt my favorite season.
Here a few of my favourite things about summer ~
fresh air and being outdoors
pretty summer fashion
dining alfresco in the garden
getting out and about and discovering new places
long, languid afternoons with a good book
catching up with girlfriends over a cup of tea.
Melissah xox
Sweet Summer Grass
I love the smell and feel of summer grass.
It has a fresh sweet fragrance about it ~especially when it's been freshly mown.
I love walking barefoot and lying in the grass
on a hot summer's day ~
it always feels cool and refreshing!
Melissah xox
Saturday, December 1, 2012
Sunny Days
Celebrating the first day of summer,
with all things gorgeous and summery like ~warm weather and sunshine
catching butterflies and walks in the park
laughter and frivolity
picnics and country drives
the great outdoors
a glass of wine with friends
and long, relaxed conversations!
♥
Melissah xox
Wednesday, July 18, 2012
Summer Trifle
HOW AMAZING DOES THIS
CHERRY, PEACH, VANILLA AND LEMON CAKE TRIFLE LOOK?
and apparently it's simple to make ~ which I'm loving even more!
Here's how...
Lemon sponge cake
3 large eggs, separated
1/2 cup (100 g) natural cane sugar, divided
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt
2 tablespoons (25 g) unsalted butter, melted
1/3 cup (45 g) millet flour
1/3 cup (35 g) almond flour
Preheat oven to 350F (180C). Line a 9-inch cake pan with parchment and grease the sides with a bit of melted butter. In the bowl of a stand mixer, combine the egg yolks, 1/4 cup (50 g) natural cane sugar, vanilla extract, and lemon zest. Whip the egg yolk mixture in high speed until they are thick and pale, about 5 minutes.
In a separate bowl, whisk together the egg whites with the sea salt. When the egg whites are whipped and start forming peaks, gradually add in the remaining 1/4 cup of sugar in three batches. Fold a third of the egg whites into the egg yolk batter until they are well mixed. Fold in the rest of the egg whites being very careful not to deflate the batter.
Fold in the melted butter and the millet and almond flour carefully not to deflate too much. Pour the batter into the cake pan and bake for 20 to 25 minutes until top is golden. It will feel springy.
Cool the cake in the pan for 15 minutes, then invert it onto a plate, and let it cool completely. Cut it into 1/2-inch cubes and reserve.
Vanilla Custard
Vanilla Custard
2 cups (500 ml) whole milk
1/2 cup (100 g) natural cane sugar
1 vanilla bean, split lengthwise and seeds scraped
6 egg yolks
1 cup (250 ml) unsweetened coconut milk
4 teaspoons cornstarch
In a medium saucepan, heat the whole milk, half of the sugar, and vanilla bean over medium high heat until it simmers.
Meanwhile, whisk together the egg yolks, rest of sugar, and cornstarch until smooth. Add the coconut milk and whisk.
Add a bit of the warm milk mixture into the egg yolk mixture while whisking. Add all the milk and whisk. Return the custard base to the saucepan and cook until it thickens while whisking constantly. Remove from heat and pour into clean bowl to cool slightly. I like to use custard while still a bit warm, but you can refrigerate it at this point. make sure you cover it with plastic wrap (the plastic must touch the custard so it doesn't form a skin).
Assemble the trifle
8 ounces raspberries
2 saturn peaches, sliced
1 cup heavy cream, whipped
2 cups vanilla custard
2 cups diced lemon sponge cake
Layer the ingredients amongst 4 glasses and serve immediately.
Yum!
{Source: Cannelle et Vanille via: BellaMumma }
Yum!
{Source: Cannelle et Vanille via: BellaMumma }
Sunday, June 3, 2012
Summer Passion
Nothing says summer more than :-
the smell of scented roses and lavender in a summer garden
floaty dresses in pastel shades
reading under a shady tree, painting watercolours
summer breezes and warm, balmy evenings
Melissah xox
