I saw an interesting recipe for a strawberry dessert over at Chez Pim the other day - Strawberries in Hibiscus & Vanilla Syrup. I bookmarked it with a view to try it when Estonian strawberries come in season, which is usually in late June/early July. However, when browsing the Tallinn Central Market on Saturday morning, I saw loads and loads of rather fragrant strawberries imported from Spain. What a heck, I thought, and bought a small box. The recipe was really easy to make, and we enjoyed it with some softly whipped cream, seasoned with vanilla extract.There's really no need to change or improve Pim's recipe, it's brilliant as it is. I'll add the amounts I used below, but feel free to visit Pim's blog for the original recipe and even more, her home video demonstration. But what I'll...
We had another beautiful and sunny Sunday here. As I've told you before, no Sunday morning should start without pancakes. A fortnight ago we had golden saffron pancakes, last Sunday plain 'normal' pancakes (with last of the Moominmamma's rhubarb & ginger jam). Today we opted for blueberry-studded ones, which were wonderful. Ideally I would use freshly picked wild blueberries, but if these are not available, then frozen ones will do, too. Remember not to add blueberries to the batter, as this will probably colour the whole batter into an unsightly shade of purple (though it wouldn't affect the flavour, obviously).We ate these thick small pancakes with a generous drizzle of Canadian maple syrup, but a runny honey would be just as good.Blueberry Pancakes(Mustikapannkoogid)Serves 4300 ml...
Following Friday night's salmon with a creamy orange sauce, I served a very Scottish dessert - Cranachan.
I almost gave up the idea. While shopping for fish (and the elusive rosemary) on Friday morning, I was also looking for raspberries. Unfortunately my local vegetable shops only stocked imported French raspberries, which seemed a bit exhausted of the trip across the Channel and looked a...
