Easter: Recipe

In Australia, Easter is a warm affair-- summer may have ended but the chill of autumn has not quite arrived. . .  For a refreshing Easter Sunday treat, too revive exhausted Easter egg hunters-- try this delicious spin on a classic. . . 

. : Lavender Lemonade : .

2 cups sugar

5 sprigs lavender (stems and buds), plus additional for garnish

5 cups fresh lemon juice (from about 10 lemons)

1/2 cup fresh lime juice (from about 4 limes)

In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.




*Image & recipe from Sunday Suppers

A little more race day inspiration. . .

♥♥♥♥♥

* Via here 

A Glamorous Editorial | A Day At The Races

 

Getting ready for a day at the local races & couldn't help but be inspired by this wonderfully glamorous editorial-- broderie anglaise & a demure chignon, nipped in waists & a long string of pearls. . . 

 

As always, many more beautiful images below . . . 

A few links | Have a lovely weekend

With the days not only getting shorter & shorter, but seemingly racing by faster & faster-- must remember to take time & admire the flowers. . .

Hoping your weekend is off to a delightful start & below a few charmingly lovely links:

Jenny Packham Fall 2012 Bridal

Will never grow tired of soft layers of tulle & chiffon; delicate yet exquisite beading & wonderfully feminine headbands -- & although it may be a bridal collection, can not stop looking, over & over again at the unabashedly glamorous Jenny Packham Fall 2012 Bridal collection & imagining all the wonderfully romantic places these enchanting dresses could be worn . . .

 

 Many more wonderfully delightful dresses below . . . 

A little sparkle. . .

Will never tire of a beautiful chandelier . . . 

♥♥♥♥♥

* Image from here 

Easter: Recipe

With Easter fast approaching, there's no better time to start planning delectable festive treats-- & for a twist on the classic, why not bake a Hot Cross Custard Tart?

. :  Hot Cross Custard Tart  : .

1 sheet ready prepared shortcrust pastry 

½ cup (125ml) milk

½ cup (125ml) pouring (single) cream

1 egg

1 egg yolk

¼ cup (55g) white sugar

¾ teaspoon vanilla extract

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1.  Preheat oven to 180ºC (355ºF). Line a lightly greased 20cm-fluted tart tin with the pastry sheet. Trim the edges and prick the base with a fork. Line the tart with non-stick baking paper and fill with baking weights. Blind bake for 20 minutes, remove the weights and cook for a further 5 minutes or until the pastry is crisp and golden. Cool on a wire rack.

2.  Place the milk and cream in a small saucepan over low heat, just bring to the boil and remove from the heat immediately. Whisk together the egg, yolk, sugar and vanilla, pour over the milk mixture, whisking to combine. Strain the mixture through a fine sieve and gently pour into the cooled tart shell. Reduce the oven to 150ºC (300ºF) and bake for 25 minutes or until the filling is set. Remove from the tin.
 
3.  In a small bowl, combine the nutmeg and cinnamon. Place the handles of two wooden spoons over the tart to form a cross, dust over the nutmeg mixture and carefully remove the spoons. Serves 4–6.

 

 

*Recipe & image via Donna Hay