Fruit and vegetable well calibrated and strategically displayed under artificial light at a supermarket do not appeal to me as much as the ones on an open air market. Market where I enjoy going weekly to choose my produce and seeing how it changes depending on the season. And right now it’s citrus season !
When we were in the Wairarapa a couple of weeks ago, Margot kindly offered that we picked some lemons from her prolific tree. The fruits cheerfully hanging were so fragrant ! I gladly obliged.
Back home, I made some lemon achard. It will macerate for several weeks while we are away and I hope it’ll turn out good. I also kept a couple of lemons and baked this citrus pudding, adapting it slightly, using yogurt instead of milk and reducing the butter and sugar quantities.
Paprika and I liked it.
It’s a good fix on a chilly winter night and an alternative to the usual crumble I always think of when I want something sweet, warm and comforting…
It was the end of the afternoon. On Sunday. It was forecast but the weather all day long did not let it guess.
And then finally, it arrived….
The snow. Like you don’t have the chance to see it during winter in Wellington…
What a change from last week !
It may be too early to speak about Spring down here, but it surely is on the way, as days are getting brighter and longer.
Early mornings and nights remain chilly though; And one of the little pleasure of the season is not only to indulge in comforting dishes, but also enjoy hot beverage.
Sometimes, at night, Paprika and I like to have a hot chocolate in place of a dessert. Such a sweet, easy and quick way to keep warm.
Depending on your taste or your diet you may want to prepare it and spicy it up, use chocolate or vegetarian milk… The most important is to use the best quality ingredients you can afford.
Here, our preference goes for a thick hot chocolate, made of full fat raw milk, rich in cocoa and enhanced by a subtle taste of muscovado. And sometimes a fluffy dollop of whipped cream on top. In the style of a chocolat viennois. The cream, much like a cherry on the cake makes the hot chocolate gourmand.
And whenever Paprika proposes to prepare one, I find really difficult to say no…
Hot Chocolate (for 2 mugs)
2 cups milk
8 heaped tsp unsweetened cocoa powder, sifted
2-3 tsp muscovado or sugar cane
In a bowl mix together cocoa powder, sugar and a little bit of milk to make a thick paste without any lump. In a pan over medium fire, heat the milk and add the cocoa mix. Stir continuously until hot but not boiling. Serve hot with a dollop of whipped cream and sprinkle extra cocoa powder on top.
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