Thursday, January 28, 2021
Iconic Wedding Cakes
Passionfruit and Lemon Tart with Burnt Sugar
Serves 6
Sweet Pastry
125g unsalted butter
100g caster sugar
1 egg, plus two yolks
250g flour
Passionfruit And Lemon Filling
2 cups cream
½ cup sugar
1 lemon, zest only
3 egg yolks, plus two eggs
175ml lemon juice
85ml passionfruit pulp, whisked and seeds strained
caster sugar
whipped cream, to serve
3 passionfruits, halved, to serve
Take a medium-sized mixing bowl and cream the butter and sugar together until pale in colour. Add the egg and stir to combine. Next, lightly mix through the flour until dough forms. Cover with cling wrap and refrigerate until required.
Preheat the oven to 180°C. Grease a 28cm diameter by 3cm height round flan tin. Cut out a circle of baking paper to place in the bottom of the tin.
On a lightly floured bench, roll the pastry out to a 5mm thick round. Gently lay the pastry into the flan tin and press into the edges. Using a knife, trim the excess pastry from the lip of the tin. Rest in the refrigerator for at least 30 minutes. This will prevent the pastry from shrinking when you bake it.
Blind bake the pastry shell for 20 minutes until slightly golden, using baking paper weighted with beans, rice or similar. Remove the paper and weights, turn the oven down to 150°C and continue to bake until the base is cooked and crisp (about 10 minutes). Beat the yolks lightly and brush around the inside of the tart and return to the oven for a minute. Remove from the oven and cool. (The yolk will create a protective membrane and prevent any possible leakage.)
Turn oven temperature to 120°C.
For the filling, gently heat cream, sugar and lemon zest together in a saucepan until sugar is dissolved.
Whisk eggs and yolks together in a mixing bowl. While whisking continuously, slowly drizzle the hot cream into eggs a little at a time until fully combined. Stir through the lemon juice and passionfruit juice, before straining custard through a sieve. Let custard sit for 5 minutes and skim any froth off the top.
Fill your pre-baked shell with custard and bake for 45-50 minutes until the tart is just set. Remove from oven and cool on a wire rack. Refrigerate once tart is completely cool.
Sprinkle a healthy layer of caster sugar over your tart and “brûlée” with a gas blowtorch until dark and close to burnt in places.
Portion up with a hot knife and serve with a dollop of cream and half a fresh passionfruit on the side
RECIPE: . Brought to you by MiNDFOOD
Wednesday, January 27, 2021
The windows of the houses – even if the house is ramshackle – are always beautiful because windows represent light!
You have the nicest window, you know? None of the others can even compete. It's not flashy like the others, or bleary—your window gives off this nice, quiet light.
Banana Yoshimoto
The window of opportunity opens and closes as fast as a camera's shutter.
Warren Criswel
If you want the people to understand you, invite them to your life and let them see the world from your window!
Mehmet Murat ildan
All the windows of my heart I open to the day.
John Greenleaf Whittier
Open the window of your mind. Allow the fresh air, new lights and new truths to enter.
Amit Ra
Enlarge your windows till you get a window where you can see the whole universe with one look!
Mehmet Murat ilda
My favorite journey is looking out the window.
Edward Gore
A breeze, a forgotten summer, a smile, all can fit into a storefront window.
Dejan Stojanovic
Set wide the window. Let me drink the day.
Edith Wharton
Miss World Title Holders
In 1951, Eric Morley organised a bikini contest as part of the Festival of Britain celebrations that he called the Festival Bikini Contest. The event was popular with the press, and was dubbed "Miss World" by the media. The pageant was originally planned as a Pageant for the Festival of Britain, but Eric Morley decided to make the Miss World pageant an annual event. Morley registered the "Miss World" name as a trademark, in 1959, the BBC started broadcasting the pageant. The pageant's popularity grew with the advent of television. During the 1960s and 1970s, Miss World would be among the most watched programs of the year on British television
Miss World Of 1951 – Kiki Håkansson Sweden
Miss World Of 1952 – May-Louise Flodin Sweden
Miss World Of 1953 – Denise Perrier France
Miss World Of 1954 – Antigone Costanda Egypt
Miss World Of 1955 – Susana Duijm Venezuela
Miss World Of 1956 – Petra Schürmann Germany
Miss World Of 1957 – Marita Lindahl Finland
Miss World Of 1958 – Penelope Anne Coelen South Africa
Miss World Of 1959 – Corine Rottschäfer Netherlands
Miss World Of 1960 – Norma Cappagli Argentina
Miss World Of 1961 – Rosemarie Frankland Wales
Miss World Of 1963 – Carole Joan Crawford Jamaica
Miss World Of 1969 – Eva Rueber-Staier Austria
Miss World Of 1970 – Jennifer Hosten Grenada
Miss World Of 1971 – Lúcia Petterle Brazil
Miss World Of 1972 – Belinda Green Australia
Miss World Of 1973 – Marjorie Wallace Indiana
Miss World Of 1974 – Anneline Kriel South Africa
Miss World Of 1977 – Mary Stävin Sweden
Miss World Of 1978 – Silvana Suárez Argentina
Miss World Of 1980 – Kimberley Santos US
Miss World Of 1981 – Pilín León Venezuela
Miss World Of 1982 – Mariasela Álvarez Dominican Rebublic
Miss World Of 1983 – Sarah-Jane Hutt UK
Miss World Of 1991 – Ninibeth Leal Venezuela
Miss World Of 2010 – Alexandria Mills US
Miss World Of 2011 – Ivian Sarcos Venezuela
Miss World Of 2012 – Yu Wenxia China
Miss World Of 2013 – Megan Young US
Miss World Of 2014 – Rolene Strauss South Africa
Miss World Of 2015 – Mireia Lalaguna Spain
Miss World Of 2016 – Stephanie Del Valle Puerto Rico
THE SERENITY PRAYER | |
GOD GRANT ME THE SERENITY LIVING ONE DAY AT A TIME;
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