Given the multiple batches of Gingerbread Sablé and Giant Chocolate Chip Sablé I have been baking over the past few months, a recipe which uses at least 2 egg yolks per batch, my freezer has been overflowing with little plastic bags filled with frozen eggwhites. And given that our freezer is no bigger than the ones you find in hotel mini bar fridges, the situation had reached a point where I couldn’t find room for a tub of ice-cream. Something had to go!
Merry Christmas everyone!! I hope you have all had a lovely Christmas celebration with your friends, family and loved ones.
Christmas in our home today started with a leisurely breakfast … until the children realised that they could open their Christmas stockings once they had finished their meal. I had never seen them chomp down their toast and scull their milk so quickly! Santa had been very generous with his delivery of little music boxes (playing French nursery rhymes), as well as a few wind-up toys which have kept the children quite entertained for most of the day, more so than some of the big-ticket items from under the tree which, ultimately, hardly elicited any reaction! (note to self for next year …)
As soon as the weather in Switzerland starts to take a dip, the roasted chestnut carts magically appear and I know that my favourite dessert will soon be in all of the pâtisserie shops. Roasted chestnuts alone are a gorgeous treat, especially since they also perform a double function as lovely hand warmers, but one of my favourite ways of enjoying chestnuts is in a simple Mont Blanc dessert.
Despite the fact that I rarely bake cut-out cookies, I seem to have amassed a large cookie cutter collection over the years. And one person who seems to highly appreciate this part-time hobby of mine, is my little boy.
I hope everyone has had a lovely Easter! This Easter has been a fairly relaxing time for us, a time when we we’ve been able to take advantage of the few days off work to slow down and take things easily. And when it comes to relaxed and stress-free meals, I often tend towards a pavlova for dessert.