It’s blackberry and hazelnut madeleines season! Well, it’s really just blackberry season but think about all the delicious things you can make with this delicious berry: jams, desserts, fruit salads, savoury sauces, etc. I have shared a few recipes using this wonderful fruit on the blog before such as this blackberry fruit salad or this blackberry and almond chantilly roulade.
I cannot remember the last time I baked a whole cake. At least, I don’t think I have made one since I moved to Belfast. I definitely bake less during summer time and tend to privilege fruit salads, ice creams and sorbets for dessert. But I do like the scent of summer fruit cooking and bubbling in a crumble or clafoutis such as this cherry and dark chocolate one or this version with raspberries and white chocolate.
My fruit bowl on the kitchen counter has seen a serious rotation of raspberries, peaches, nectarines, apricots, blueberries and strawberries over the summer. They have been mostly eaten as they are and sometimes added to a weekend smoothie with frozen bananas, almond milk or coconut water. But lately, I found myself wanting to bake a few things. It could be a combination of the weather cooling down and wanting to take advantage of all the wonderful produce before summer fruit season ends.
In everyday cooking, I use a lot of my own recipes or ones that I know by heart and can make without opening a book or checking out the steps on the internet. And when making recipes I have shared here over the years, my favourite thing is to see if I can improve them a bit.
For example, I have tweaked the recipe for chocolate and hazelnut brownies many times until it reached the perfect texture and taste I wanted. This was actually one of the first recipes I shared on the blog nearly seven years ago.
Days are getting longer, blooms are starting to appear more and more on trees and I can hear a lot of birds singing from early in the morning to late at night. Spring time is finally here and it feels nice not having to put on so many layers every time I want to go outside.
The other nice thing about the weather changing is that more and more fruit and vegetables are becoming available. The Winter options can be a bit limited but there is still some fruit I want to enjoy until it is out of season: pears.
We have reached the time of year when all I can think about are crepes, crepes, crepes. If you have been following the blog for a while, you know what I mean: next Saturday, 2nd February, is la chandeleur (also known as candlemas or in my vocabulary ‘eat all of the crepes you want’ day). I know that many French people will be making crepes and galettes (the buckwheat version) their main meal for the occasion with a wonderful display of ingredients to add as fillings. And, you have probably guessed it at this stage, I intend to do the same!
I have talked A LOT about crepes on this blog already but I just cannot stop myself, I need to share yet another delicious recipe.
'Tis the season to be merry and eat chocolate! And what about making your own beautiful chocolate bark for the holidays? It is quite easy as it happens and there are endless possibilities with festive toppings.
As the last recipe I will share on the blog for 2018, I present you a delicious dark and blond chocolate Christmas bark with meringue on top.
Hello! I’m Yolene, a French blogger based in Belfast, Northern Ireland.
Welcome to my blog Crème de Citron. This is where I share lifestyle, travel and food stories.
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