Napsugár

Sit down and make yourself comfortable.
Just forget about the chilly weather outside…
I’ll bring you a warm cup of tea and some little cakes to nibble !
You will see, they are very moist and fluffy.
Flavored with lemon rind and mandarin.

Do you feel better already ? The tea probably…
Of course you can have an other cake. Help yourself !

The recipe you asked ?
Sure, it’s very easy !

Citrus Cakes [Citrus Cakes Printable Recipe]
Makes 10 cakes

225g flour . 1/2 tsp baking soda . 1 1/2 tsp baking powder . 150g caster sugar . 2 eggs . 80g unsalted butter, melted . 240ml yogurt . 1 mandarin, peeled . 1 full lemon zest finely grated or diced . One pinch of salt

Preheat oven to 190°C // In a large bowl mix together all the dry ingredients: flour, baking soda, baking powder, sugar and salt // In an other bowl mix wet ingredients: eggs slightly beaten, butter and yogurt // Drop the dry mix into the wet one, add lemon rind and mix quickly // Pour the batter in a muffin tin. Fill up to ¾ each // Push in each cake a mandarin segment // Bake for 25 minutes or until golden // Remove from oven, turn cakes out of the tin and let them cool on a wire rack.

48 Shades of Grey

I’m going into a color therapy these last days. Which means for me, playing around and taking pictures with colourful fruits, specially citrus and eating them as well.

Hopefully I will share with you soon the result regarding that matter…

A colours are essential when you see so many different shades of grey for several days in a row.

I keep thinking that winter is just about cold and grey. But I’m not objective. I tend to have in mind this picture when I know perfectly well this season offers bright blue days with an incredible light too.

These pictures, I took two weeks ago, are here to remind me that.

I shot them in Kelburn, one of Wellington’s suburb.

That day, I did like a tourist, looking at the panorama of Wellington harbour and guessing far away snow-capped Rimutakas.

Mountains around here remind me the ones from home -except for the snow- rugged with a deep green colour and dark blue shadows.
Colours that just make you feel serene and peaceful.

Matariki

Matariki is the Māori name given to the star cluster also known as the Pleiades.

The first new moon after the sighting of Matariki in the dawn sky marks the beginning of the Māori new year. This year it’ll be on 24 June. The Maori New Year falls at a different time every year, because it’s Moon-related.

It’s a festive time traditionally corresponding to the end of the harvest season and the start of the planting one.

To celebrate Matariki there are many events nationwide organised in June and July, including a festival at the national museum, with music, film, dance modern or traditional, and arts and crafts.

Please check the following sites for :

- A detailed programme of festivities at Te Papa

- More information about tradition of Māori new year

- And astronomical data on Matariki.

Colour Me Happy

Paprika and I went last Sunday to the opening of the City Market on the waterfront.

This weekly market focuses on artisan products from the Wellington region and did welcome a big crowd that day.

Amongst all the food stalls, the florist had nicely displayed little persimmons on their branches, that caught my attention. I like the idea of these fruits with their bright orange colour used in a floral arrangement !

However, the persimmons I bought next door, at the Waitangi market, ended up in my oven… On a tarte briochée to be more accurate.

But no regret, when persimmon slices melt in the mouth and the brioche is moist…

Persimmon Tarte Briochée [Printable Recipe]

250g flour |40g caster sugar | 50g butter chopped and at room temperature | 150 ml lukewarm milk | 1 egg yolk | One pinch of salt | 1 packet of instant dry yeast | persimmons, finely sliced | Sugar cane | 1 tbsp orange blossom water [optional]
For the glaze
1 sheet of gelatin | 25ml water |50g caster sugar

Proof instant dry yeast in the lukewarm milk and a pinch of sugar // In a large bowl mix together flour, sugar, salt // Add butter and with your finger tips make a fine crumble // Incorporate egg yolk and mix // Pour in the milk and the proofed yeast and the orange blossom water// Knead the dough for 10 minutes // Let the dough rest for at least one hour at room temperature in a bowl covered with a clean tea towel // Preheat oven to 210°C // Transfer the dough on a slightly dusted surface // Flour the back of your hands, lift the dough and gently stretch the dough using the back of your hand. Keep a thicker edge all around // Place the dough on a baking tray lined with baking paper // Prick the dough and place slices of persimmons. Sprinkle sugar cane on the top // Bake for 10 minutes or until edges are nicely golden // Place the sheet of cold gelatin in a bowl of cold water for 5 minutes // Over a low fire, make a syrup with the water and sugar // Add the sheet of gelatin and stir // Brush the edge of the tarte briochée with the glaze.

Strolling Around…

Last Monday after many days in a row of rain or hail, the weather was exceptionally dry. Big blue sky. No wind. Perfect day for a walk.
So I pulled on a pair of sneakers and grabbed my camera.

That morning the air was crisp and the white layer on the hand rail of the deck was slowly melting under the sunbeam.
I strolled in Mt Cook, a southern suburb of Wellington, easily accessible by foot from the CBD.
On my way I was intrigued by a weird rusty tool measuring in gallons and numbering anti-clockwise… and liked these Victorian houses, from the beginning of the 20th century by builder Harry Crump. I was particularly attracted by the unusual arch on the upper floor…

It’s a long time I didn’t wander this way, randomly with the pleasure to maybe stumble upon a quirky detail or a bit of architecture. So I promised to myself to do it more often.

Source: Te Ara Encyclopedia of New Zealand