Update from my garden: tomatoes

This is a selection of tomatoes we planted this year: German Orange Strawberry, Green Zebra, Black Seaman, Garden Pearl, Yellow Perfection and Moneymaker. Love the colours!

Fruit tart

This is a basic recipe for a fruit tart and you can use any fruit that is in season. On this one I layered plums, cherries and peaches but it will be equally nice with apple or red currants for example. For a baking tray like this you have to double the quantities in the recipe.

FRUIT TART

100ml vegetable oil
125g sugar
2-3 eggs
200g flour
2 tsp baking powder
1 lemon (juice and zest)
pinch of salt

Preheat oven to 175-195°C. Mix the oil and sugar, add the eggs, salt, lemon juice and zest. Mix the baking powder and the flour and sift, gently adding to the mixture. Pour on to a baking tray and add slices of fresh or canned fruit. Sprinkle with some sugar and almond flakes and bake for about 30 minutes.

Colour lovers: sea breeze

Sea and sand: ethereal mint and aqua in combination with tan and driftwood. Add a bright and bold shade of lime this is refreshing like a Caribbean breeze. Check out the palette at colourlovers

Chocolate truffles

This is a really easy recipe. Use the basic recipe and add flavours to your liking. I have made two batches, one with rum & nuts and the other half with lemon/orange. This recipe will make 50 truffles.

CHOCOLATE TRUFFLES

300ml double cream
knob of unsalted butter
300g chocolate (70% cocoa)
pinch of salt

Flavour 1:
1-2 tablespoons Cointreau
grated lemon peel
grated tangerine peel
cocoa powder
Flavour 2:
1-2 tablespoons dark rum
pinch of cinnamon
handful of mixed nuts
dessicated coconut

Put the cream in a pan over a medium heat and add the butter and a pinch of salt when the cream is hot. Once the butter has melted pour this hot mixture over the broken up chocolate pieces whisking as you go so the chocolate melts nice and slowly.
Take half of the mixture and stir in the Cointreau, lemon and tangerine peel. Add the rum, cinnamon and nuts to the other part and stir well. Put both bowls in the fridge for about 2 hours to set. Then scoop out the set truffle mixture with teaspoons and dip in cocoa or the coconut flakes.

Update from my garden: raspberries

Blackcurrant clafoutis

A traditional clafoutis contains black cherries but I used blackcurrants for this. To balance the sharp and sour taste of the fruit serve with a dollop of crème fraîche or a scoop of vanilla ice cream.

BLACKCURRANT CLAFOUTIS

2 eggs
1/2 cup sugar
125g blackcurrants
1/2 cup flour
3/4 cup milk
1 tablespoon Cointreau
grated lemon peel

Preheat the oven to 150°C. Grease an ovenproof dish with butter, add the blackcurrants and sprinkle with half of the sugar. In a mixing bowl, whisk the eggs and the remaining sugar. Stir in the flour, the milk and the Cointreau to form a smooth batter. Pour the batter over the blackcurrants and place in the oven. Bake for 20-25 minutes and serve lukewarm.

Colour lovers: Black Forest gateaux

These colours are dark and sticky like 70%cocoa but also sweet and fruity like amarena cherries and kirsch liqueur. With some whipped cream and soft chocolate sponge this is a very comforting and feminine palette and as delicious as a Black forest cake.
Check out the palette at colourlovers

Update from my garden: French beans

This is the first lot of the climbing French bean 'Cosse Violette' we picked today. The lovely purple colour turns to green when cooking.

Merry-go-round

My first batch of fauxlaroid images. Love it!

Greece

Colour lovers: citrus fruits

Acidic colours: lime, lemon, tangerine, orange and pink grapefruit. With a pH level of around 2.5-3 orange is not as strong as lemon but still as acidic as household vinegar. Who would have thought?
Check out the palette at colourlovers

Balance act

These stones remind me of the Canadian 'Inukshuk' (for the Inuit a cultural symbol that is even featured on the flag of Nunavut) but these photos were taken in Greece on the vulcanic island of Santorini with it's dramatic red and black lava rocks.