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As you now, already know, I’ve arrived in New Zealand last Saturday; pretty jetlagged - to tell the truth - but still immensely happy.
There was just this thing that kept me slightly disappointed.
I had dreamt of beautiful sand beaches and a sun so bright you could hardly see. Well, what I found arriving here was – let’s say – far from my expectations.
Imagine England during autumn. Then you’ve got it: a cloudy, freezing cold weather; nothing less, nothing more.
Not really what you would call summer, wouldn’t you?

Though, today something happened. After the rain - so cold I thought it was snow -, the clouds disappeared leaving place to a harsh and hot sun.
I immediately switched my Converses for KJacques (lovely leather flip flops from St Tropez) and although my feet are now begging for thick wool socks, I can’t help but smile. Smile from happiness: summer is finally here.


Peach, almond and yoghurt cake
adapted from Bill Granger’s simply bill

While I didn’t make this cake today (actually made it last week with the New Zealander summer in mind) it makes a beautiful summer cake.
Think a moist, light yet dense and deliciously scented cake.
Again this cake comes from Bill Granger, who’s now become my reference for no-fuss cakes.
Indeed, I always loved his way to cook and enhance clean, simple flavours; but I seemed to have forgotten him a little - in favour of my ultimate food-hero: Pierre Hermé.
Luckily when I decided to go for a bake-lots-of-cakes day, I stumbled across this and this. The gorgeous pictures and appealing flavours had my name written all over.
I couldn’t resist and I’m glad I didn’t. This day, although exhausting, resulted in two stunning cakes – one that help me face my disgust for the chocolate-orange combination and one that was perfect to turn me on to summer.

The latter is a really straight forward cake that is perfect for breakfast, lunch, tea; or indeed for anytime of the day. A real keeper!
The yoghurt makes for a wonderfully most cake, while the peach and good dose of vanilla provided a subtle and stylish flavour.
And the almonds! What a nice touch: they give both a lovely aroma and a beautiful look.

Labels: cakes of all kind, recipe inside

[Draw me a sheep - when foodbeam goes to New Zealand]

I finally arrived in New Zealand this morning (or was it this afternoon?) after a lovely journey (have a just said lovely? - huml, weird how long flights affect your brain).

When I arrived into my flat, the first thing I checked was the kitchen and I'm pleased to say that it does have a true oven. How great is that?
So that doesn't mean foodbeam will be updated as often as it used to be, but I'll try to do my best (who am I kidding? I could *never* stop baking).

Love
- fanny

Thank you all for the sweet comments. They really cheered me up!

Labels: new zealand, random sweetness

Sometimes seducing a guy is a very easy task: you think, you wink, you double blink - dans la poche [easy peasy].
And other times it just isn’t; no matter how hard a girl tries, nothing happens.

Back in 1998, I remember this boy in my class whose hair definitely recalled Son Gohan’s (as a Super Saiyan – c’est evident).
It seemed he fancied anything but me; well he must have changed his mind.
Two years later, when I brought him a jar of some marmalade I had made I saw sparkles in his eyes.
I will never forget that day, the day he fell in love with me.
See! All it needs to win a guy’s heart is a jar of marmalade.

That day was now more than six years ago; though, whenever I try to play the lovely-and-adoring-girlfriend and bring breakfast to bed, I can get two different faces: either the as – grumpy – as – usual or the I – love - you marmalade – so – much.
You’ll guess the latter is only found when a fat pot of marmalade is sitting on the tray.
Hopefully I can never run out of it. Indeed I’m a very lucky girl and have a beautiful bitter orange tree in my garden, which gives dozens of oranges every other year.


Bitter oranges
The oranges from my garden are slightly smaller than regular oranges and thus are perfect for jam making as the pith isn’t too big.
If making marmalade, you must use organic non treated oranges.
Even though my oranges are 100% organic I wash them to get rid of bugs or earth/sand traces.


How does marmalade solidify? – Pip is the word
What I really like about this marmalade is that you don’t have to use any extra pectin as the pips provide enough of this gelling substance.
Pectin is a molecule made of different groupings of polysaccharides (complex sugars) and allows the formation of a gel.
There are two types of pectins: HM and LM which indicates the degree of etherification of the molecule. The higher the etherification, the faster the gel will set.

Bitter orange’s pectin and more generally, citrus fruits’ pectin, is HM (High Methoxyl) and can only form a gel in presence of acid (orange) and sugar. What a lucky (and delicious) coincidence!

Here we enclose the pips in muslin bags and soak them in the orange/water mixture so they release their pectin.


Bitter orange marmalade
This is not really a recipe as the quantities of water and sugar are utterly dependent upon how many oranges you have.
What you have to remember is that you’ll need:
1,8kg of water for each kg of orange
1,3kg of caster sugar for each kg of the orange/water mixture
Then you all you have to do is follow the steps. Easy!

Note - the marmalade will look runny at first but will solidify when resting.
It’s quite unusual to let the jars sit, open until the jam is set, but it allows the gel to form evenly.

Note bis - I just love this marmalade spread on hot crusty bread!

Note ter - Take in consideration the fact that this marmalade is made over three consecutive days.

Labels: favourites, jams and preserves, recipe inside

[Mandarin chocolate cake]

When I was younger – and by younger I mean a lot more younger -, my father who worked at home used to take me to Cannes where we would go to Rohr, a posh salon de thé for tea.

He always had orangettes: candied orange peels dipped in bitter chocolate.
That was the kind of love me, feed me and hug me moments; except that I secretly loathed orangettes.
C’est amer et dégoutant! [it’s bitter and horrid], I would think hard (penser fort).

From then, I happily declined every chocolate/citrus treat I have been offered.
This combination is just not appealing to me. Well, I should say was, because I’m now happily and officially converted.


Gâteau au chocolat et à la mandarine
adapted from Bill Granger’s open kitchen

This cake combines the deep flavour of dark chocolate and the subtle sweetness of mandarin.
I think it works particularly well because mandarin is both fragrant and sweet; definitely not too sharp and it gives a satisfying intensity to the flourless chocolate base.

Serve the cake with mandarin slices to enhance the citrus taste and provide lovely juices.

Labels: cakes of all kind, chocolate, recipe inside