Thursday, February 18, 2010
"You can tell how cold it is outside by checking the leaves on your rhododendron.
- The leaves begin to cup and curl at 35ºF.
-Half the leaf surface disappears into the curl at 24ºF.
-Leaves curl tightly, turn brownish green, and dangle at temperatures in the teens."*
Can I use this information in Southern California? No. Will it behoove me to remember this information for a temperate day in Norway? Yes. I suppose I first must purchase a large Rhododendron.
The Rhododendron is a must.
*Info from "Ben Franklin's Almanac of Hit Wisdom, and Practical Advice" by the Editors of The Old Farmer's Almanac".
Posted by Lauren Lewis at 12:00 PM
Friday, February 5, 2010
lemon cream pots
"500ml double cream
110g caster sugar
1 tablespoon finely grated lemon rind
60ml lemon juice
35g plain flour, sifted
40g icing sugar
2 eggwhites (not a drop of yellow!)
40g butter, melted
2 teaspoons finely grated lemon rind
Place cream and sugar in a saucepan over medium heat and stir to dissolve sugar. Bring to the boil and cook for 3 minutes. Remove from heat, add lemon rind and juice and stir to combine. Set aside for 5 minutes to cool slightly. Pour into 4x185ml capacity dishes and refrigerate for 3-4 hours, or until set. (can be made the day before)
Preheat oven to 180ºC (355ºF). To make the wafers, place flour, icing sugar, eggwhite, butter and rind into a bowl and mix well to combine. Place a teaspoonful of mixture on a lightly greased baking tray and spread to create a 12cm strip. Repeat with remaining mixture, leaving space for wafers to spread. Bake for 6 to 8 minutes or until light golden. Cool on trays. (Can be made the day before- freeze to store- thaw on rack to crisp them) "
(Donna Hay Magazine Issue 45, page 100 Recipe by Jane Collings and Steve Pearce)
I used homemade lemon curd, double cream and lavender, toped with one lemon wafer. I then served them with unsweetened earl gray tea- the bergamot in the tea complements the lavender and lemon flavour, whilst not being too sweet- you will already have the sweet lemon flavour on your pallet, so sweetened tea with not be a good compliment.
Posted by Lauren Lewis at 11:00 AM