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I've never skied in 23⁰ C sunshine before. That's how it was in April this year with beautiful snow below and beating sun above. Gorgeous. It would be far more romantic to say the melting ice cap revealed a centuries old collection of lost Savoie recipes written on parchment, lost or buried by a traveller in a snow storm.
But no, the recipe was given to us by our talented chalet chef and I've baked it six times since because it's an absolute winner. In my mind it's the Méribel Blueberry Cake but only by dint of the English chef spending a season there.
I'm sharing it here as I know you'll love this.
Ingredients:
200g butter
200g sugar
200g self raising flour
200g blueberry yoghurt
125g blueberries
3 eggs
1 tbsp vanilla extract
Icing sugar to dust
Method:
Preheat oven to 160⁰ C. Grease and line a 20cm springform cake tin.
In a large bowl mix the butter, sugar, eggs and yoghurt until light and fluffy. Next fold in the flour and then the blueberries. Transfer to the prepared cake tin and bake for appx 35-40 minutes, until golden on top and a skewer inserted comes out clean.
Enjoy
Gaby Van Clarke
Beginners in origami will like this one. Hamantaschen or hamantash, are triangular pocket-filled pastries associated with the Jewish holiday of Purim. The pastry texture can range between biscuit and cake but I prefer a more biscuity quality.
It was a good question, and one that many clients have asked in different ways over the years while watching the drama of their hair transformation.
Through the mirror, it may appear to lack method in the waving arms and the madness of swirling hair. But it is highly complex and technical. The difficulty in carving shapes in hair as opposed to
