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After many long discussions, I have decided to move over to my tumblr blog full time.  It was a very difficult decision but ultimately the direction that I would like to take this blog choose tumblr.

I will still have my wordpress blog up for all archive blog posts.  Feel free to roam around, I’ll still be here checking! You know me, I may be back one day.

Sunday Sweets! Cake Au Citron et Confit de Clémentines à la Vanille

Today’s sweet is so refreshing and lemony!

Here’s the recipe from foodbeam!

Cake weekend au citron et confit de clémentines à la vanille

makes one loaf cake

for the lemon weekend cake
4 eggs
250g caster sugar
zest from 2 fat organic lemons
200g plain flour
one tsp baking powder
150g double cream
50g butter, melted

softened butter, extra for piping

Preheat the oven to 150°C. Butter and flour a loaf tin.
Place the eggs and sugar in a bowl, and whip until thick and doubled in size. In an another bowl, mix the flour, lemon zest and baking powder. Fold the dry ingredients into the egg mixture. Then pour a little of this onto the cream and melted butter, mix well, and transfer back to the main batter mix. Fold in gently.
Pour into the prepared tin, pipe a line of butter across the cake; and bake for 45 minutes, or until a knife inserted in the cake comes out clean.

for the clémentines confit
350g clémentines, around 3 to 4
200g sugar
half a vanilla pod
100g water
20g cornflour diluted in 40g cold water

bring a large pan of water to the boil. Plunge the clémentines in it and simmer for 3 minutes. Sieve, placing the fruits in an ice-cold water bath as you do so. Repeat one more time. Then chill the clémentines until cold enough to handle.
Slice very finely, and place in a pan along with the sugar, vanilla pod and seeds, and water. Simmer for 30 minutes or until reduced and almost candied. Then vigorously fold in the corn flour mixture. Allow to boil for a couple of minutes, and transfer to a bowl.
Chill.

to serve
a generous dollops of crème fraiche for each serving

Place a slice of cake cut in half lengthwise in a plate. Top with both a spoonful of confit and a dollop of crème fraiche.

Fanny has a lot of really great tips and tricks for this perfect weekend cake.

In order to create that perfect crack in the cake all you need to do is “pipe a line of butter on the top of your unbaked loaf.  Simply cream a couple of tablespoons of butter, and using a piping bag – or as I do, a paper cornet – pipe a thin line across the length of the cake.”

via foodbeam

Happy Birthday, Love!

via poppytalk

To my darling husband, happy birthday! xxx

Miami Sound Machine

I’m away at a conference in Florida for the week!

Today’s session was spent with Steve Kemble, event and wedding guru learning about trends of the wedding industry.  Once I get back to the “mainland.” I’ll be sure to share them all with you!

See you soon!

via Lonely Planet

Do You Obsess Over Your Venue, Too?

stalk, obsess, politely observe….it’s all the same thing, right?

Our venue, The Cliff House Hotel has impressed me once again.  We’ve just heard that The Cliff House has been awarded one Michelin Star!  What an amazing accomplishment!

The executive chef, Martijn Kajuiter, is known for his sourcing of local food.  The Cliff House also has its own garden where they harvest most of their produce.

It’s about creating an experience for your guests and I definitely want to tie this into the night. I am so excited to be working with Chef Kajuiter on designing my menu.  A menu that is sustainable, local and most importantly, amazing.

I’m even more excited and more proud to get married at The Cliff House Hotel! Has anyone “politely observed” their venue and got excited when good things have happened? P.S (Yes, I do follow them on twitter…yikes!)

Congratulations to Chef Kajuiter and The Cliff House Hotel to a much deserved award!