Apricot Crumble and Raspberry Mille Fieulle

This was far from a dissapointment! The layers were compressed nicely into almost a smooth wafer.

The raspberry had a lovely bitter taste.

The apricot was nice and congealed.

And the crumble was...well...crumbly!

Chocolate Fudge Cake

So rich and concentrated with a flake of white chocolate jutting out!

That was truly tasty! Fudge sticking to a spoon on a Winter's day....

The tea stand....

Meringue Pie

 I adore a pie pumped with lemon curd and sheltered under a layer of meringue!

 Having the crown gently flamed and sprinkled with caster sugar is a tremendous bonus!

I can't describe the zing I derived from the lemon curd. Word from the wise, always have a glass of water on hand to wash it down! The sweetness will haunt your pallet if not!

Cupcakes baked this evening

They took 20 minutes to cook. You have to watch them as they can burn just befeore being taken out.

Balsamic Vinegar

There's me dousing my chips generously without realising Balsamic vinegar is given the same reverence as wine!

 I think this type of bottling is over a hundred years old. I read somewhere that Tobasco sauce still maintains this style of charming bottling ever since the end of the Civil War. There's something I need to check up on.

Berries

Berries are irresistible! They pair nicely with pancakes, frozen yoghurt or simply on their own.

 I took these photos at a fruit and vegetable market. The arrangement feng shui was off the richter scale!

Blue berries are great but what's even greater are mulberries! Like sweet caviar bursting out sweet and tangy juices.

Cupcakes baked today

Box of Chocolates

Received some nice chocolates. If it is hazelnut, then it has my name on it. I don't care what Forest Gump says...

Gold Leaf

Gold leaf makes me feel apprehensive at times. Do I scoop it up like a grizzled prospector it or do I prudently save it till last? Maybe photograph it first for posterity... From an aesthetic point of view, the contrast between the Labrador brown and the shimmering gold is simply elegant.  

Cakes

 So many cakes, so little time...
I am still a resolute chocolate cake fan. However, I do occassionally bend my principles...

Paul is a French bakery chain which is concentrated in London. They have really taken off over the past two years. If you have a sweet tooth like me, then you can pick up a cake on the way home.

Bread

I adore the white doughiness encapsulated in freshly baked bread. I have to be so strict with myself when buying bread. Without realising it, I tear off chunks of the stuff whilst perusing the supermarket aisles. It is only when I unpack the shopping do I have pangs of remorse.

 French better is wonderful with a dollop of brie or goat's cheese!

 Bread is fantastic when embelllished with sun dried tomatoes.

 Now garlic bread is in a league of its own. That said, it should not be eaten the day before work!

Macaroons

 If macaroons were an Olympic Sport, I would enter the chocolate,pistachios and lemon triathlon! These photos were taken at a French patisserie. The lighting does absolute justice to the rainbow of flavours on display!

I love the crustiness of the top shell and how it impacts into the creamy middle. I never allow any crumbs to evade me!

Baklava

Toasted baklava in its multitude!

 Why is baklava so endearing? Is it the brittle filo pastry or the honey glazing or maybe the chopped up hazel nuts? Whatever it is, it's perfect.

 There is such a variety of baklava-ones resembling birds nests...

...others infused with shredded coconuts....even chocolate coated ones! At the end of the day, they are scrumptious!

And here's me thinking that Turkish Delight only came in one flavour!

Scones

Scones are to England what Desperate Housewives is to America.-a renowned institution.

They are quintessential to the British culture and can be savoured on any day of the week.  

A scone without cream is like Batman without Robin. Scones are not dry for nothing. You need clotted cream to accompany it.

There is nothing better than searching for the scone crumbs and dipping them in smudges of clotted cream.