Lilac, poppy bloom, an exquisite rhubarb galette,
& first strawberry!
Lilac
Once the Lilac blooms… It really is Summer. We have two varieties in our garden. The white(above) and faded lilac purple colour(not pictured). Those two bloom first and are quite ephemeral, invading the warm air, it´s a bliss. We packed early last week to travel North to our island cottage, by the time we came back early this week… they were almost gone. On the other hand the other variety that we have are truly majestic. They must surely be at least over three decades old. They bloom much later, last a bit longer I find and the colour is a clever combination of bluish purple and pink.
Currently reading
Cleopatra and Frankestein by Coco Mellors.
I started reading last Friday eve with a glass of pinot Grigio. Really enjoying this. I passed the two third mark. Would really recommend.
Poppy Bloom
Monday 10th of June, we came home to the most breathtaking poppies. I couldn’t believe my eyes. In full bloom glory. Nurturing this special flowers for the last 3 years made this first time bloom so special. See some captures…
Enjoying her beauty till the last petal …
Exquisite rhubarb galette.
Ingredients :
Galette crust
— 180gr wheat flour
— 1tbs granulated sugar
— pinch of sea salt
— 140gr cold salted butter
— pinch of vanilla powder
— 4tbsp of ice cold water
Topping
— 200gr of rhubarb stalks (about 4)
— Zest and juice of a half organic lemon
— 2tbsp of granulated sugar
— 1 tsp of tapioca starch (or cornstarch if you don´t have tapioca)
— 1 egg
— pinch of salt
— 1tbsp of raw cane sugar
— 4tbsp of almond flakes
Method :
— Mix the flour, granulated sugar, salt and vanilla powder together in a bowl. Add the diced cold butter to the dry ingredients. Mix the butter with your fingers until the dough is crumbly but they are still small visible pieces of butter.
— Drizzle with ice water, 1tbsp at the time, and mix gently with a fork until the dough comes together, Do not knead the dough. Form the dough into a ball and place it between two pieces of plastic wrap. Flatten the ball into a flat disc and place it into the fridge for at least one hour, you can also leave it overnight.
— Sliced the rhubarb into batons and placed them into a bowl. Add lemon zest and the juice, granulated sugar, tapioca/corn starch. Place as well in the fridge to rest and soak in.
— Take out the dough from the fridge. Flatten it with a rolling pin on a lightly floured surfaced.
— Onto the dough, place the rhubarb battons. Fold the edge of the dough over the rhubarb and press gently to seal.
— Transfer the galette into the freezer for 15 minutes.
— Meanwhile preheat the oven to 190°C.
— Whisk together the egg & pinch of salt in a small bowl. Brush the edges with the egg wash. Sprinkle on the edges the almond flakes and granulated sugar.
— Place in the oven and bake for about 35-40 minutes until golden. Let cool and enjoy : )
First strawberry
We spotted the first strawberry from our bedroom. They need perhaps about two more weeks to grow and turn red. I cannot wait!
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