My tea towel obsession!



I've recently discovered I have an obsession for tea towels.  

I never knew I did until I started pulling out hundreds of tea towels from my storage boxes...wholly smoke....I don't even remember buying half of them.

I do, however remember buying these ones.

100 year old tea towels brought home all the way from Normandy, from a little village called the vallee de l'Eure .  This village holds beautiful memories for me.  Memories of riding bikes, drinking cider and shopping for brocante and of course staying in the most exquisite little cottage.











These little lemon coconut balls have nothing to do with the tea towels or the French country side, but just happened to be made on the day I discovered my new obsession.






Lemon Coconut Balls
(recipe from My Petite Kitchen Cookbook by Eleanor Ozich)

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Makes 10 larger or up to 25 small

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180g (2 cups) desiccate coconut
100g (1 cup) almond meal
80ml (1/2 cup) coconut oil (or unsalted butter)
115g (1/3 cup) rice malt syrup (or raw honey)
grate zest an juice of a lemon
1 tsp vanilla extract
pinch of sea salt

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Set aside about 1/2 cup of the coconut for dusting.
Put remaining ingredients into a food processor an blend for a minute or two until the mixture starts to come together like a dough.
Using your hands, for the mixture into small balls.
Roll the balls into the reserved coconut until well coated an then chill in the fridge for at least 30 minutes to set.
They will keep for 3-4 days in an airtight container in the fridge, however I keep mine in the freezer.

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To see more on our holiday in this beautiful part of the world (see here, here and here)



Rhubarb Eaton Mess !




I've moved house.

Apart from setting up the bed, locating the kettle is the next most important thing for me.  I don't function without my kettle.  Period.

It took me two days to find the blasted box I'd put mine in....you'd think I'd be more diligent in marking the box wouldn't you? 

Next on my "to do" list is to cook.  To introduce myself to my new oven and stove top.  To fill my new home up with aromas that make my mouth water and make me feel settled.

This isn't one of those dishes.  

Purely for the fact that it was made in my old kitchen, but if I had made it this week, I would be smelling the high tart notes of fresh rhubarb gently poaching in a little rice malt syrup, to take the edge off.  I'd smell sticky sweet meringue baking slowly in the oven, and my kitchen walls would be splattered with tiny white dots of cream as it's whipped into a cloud.

Hmmm....now to find my kitchenaide!










Rhubarb Eaton Mess
(original recipe from Voluptuous Delights Cookbook by Sophie Dahl)

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Serves 4 (or 8-10 mini serves)

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4 large egg whites
200g caster sugar
pinch of salt

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100ml boiling water
3 tbsp rice malt syrup (you could use caster sugar)
4 sticks of rhubarb, chopped in bite size pieces
1 tsp rosewater

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500ml cream

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For the meringues:  Preheat the oven to 140C and line a large baking tray with baking paper.  In a clean mixing bowl, whisk the egg whites until firm peaks.  Gradually mix in the sugar and salt and whisk until the mixture is thick, white and glossy (takes about 7-8 minutes).  Spoon the mixture into blobs onto your baking tray, leaving a gap between them.  Bake for 1 hour.  

For the rhubarb compote:  In a pan, boil the water with the rice malt syrup (or sugar) and add the rhubarb when it starts to bubble.  Stir and let cook for about 5 minutes over medium heat.  When tender, remove from the heat, add the rose water and leave to the side.

Whip cream until it forms soft peaks.

To assemble:  Place spoonfuls of cooled compote into serving glasses, crumble the meringue on top and dollop with the whipped cream.

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If avoiding sugar like me - I enjoyed mine without the meringue.  I also used the remaining compote on top of my yoghurt for breakfast the next day.....delish!






Pink !





The colour pink represents compassion, nurturing and love. 

Pink is feminine and romantic, affectionate and intimate, thoughtful and caring. It is intuitive and insightful, showing tenderness and kindness with its empathy and sensitivity.  It's a sign of hope, inspiring warm and comforting feelings, and a sense that everything will be okay.

Personally, I am not a pink girl myself, but by George I LOVE this soup.  I love its taste, I love it's ease of making and I love love love it's beautiful colour.  It brings back wonderful memories of wandering the stony lane ways of  La Roque Alric  in Provence.  A tiny village filled with the colour pink....