I have a shutter thing going on

After my recent trip to France and Provence I have this shutter thing going on, just love the coloured shutters you see on windows in and around Provence,one day I'll have some of my own but what colour do I paint them?

Tartlettes Aux Citron(Little Lemon Tarts)

Aside from the rolling, this is an easy recipe to prepare. You can make these as individual tartelettes, which I think present better. Or make one large tart, and add about 15 minutes or so to the baking time.

Lemon filling

* 1 12.3 oz aseptic box, extra-firm silken tofu (Do not use refrigerated tofu; it will be too grainy and will not taste right)
* 2 2/3 cup confectioners’ sugar, plus more for dusting
* ½ cup fresh squeezed lemon juice
* 2 T lemon zest, very finely grated
* 2 T cornstarch
* ½ tsp salt

Pâté Sucrée

* 1 ¼ cup flour
* ¼ cup sugar
* ½ cup non-hydrogenated vegan shortening (1 stick)
* 1 tsp vanilla or lemon extract
* 1 T lemon zest, very finely grated
* ¼ tsp salt
* 1-2 T water



Makes 12 tartlettes or 1 large tarte.

1. Make filling: Whiz everything together in a food processor until absolutely smooth. Better to overprocess than to underwhiz. Pour into a dish and refrigerate until you’re going to use. (You can make this up to one day ahead of time). Clean out the food processor, because you’ll need it to make the crust.
2. Make Pâté Sucrée: In the food processor, pulse everything together except the water. Stir in the water, ½ T at a time, untll the dough ball sticks together. If it seems a little sticky, don’t stress. As long as it holds together between your fingers, it’s fine.
3. Refrigerate dough for at least 2 hours.
4. Preheat the oven to 350 degrees. On a lightly floured surface, roll out the dough to your desired size.
5. Fill the tartlettes pans/tart pan with the lemon mixture, leaving at least 1/8 inch of headspace, since the filling will rise a bit in the oven.
6. Bake tartelttes for 25-30 minutes, or until they are no longer watery and wobbly. Bake tart about 40-45 minutes or until no longer watery and wobbly.
7. Cool on a rack for 5 minutes. Chill completely before serving. Dust with powdered sugar. Garnish with a raspberry or sliced strawberry, if desired.

Chocolat

Just sitting down watching my favourite film Chocolat with the delectable Johnny Depp.Seen it several times but love it more on each viewing.In another world I would love to open a Chocolaterie in France.

These pics remind me of France

My new blog Intro

Finally I have found some time to write my new blog, I have wanted to do this for some time. I want this blog to be mainly about my passions in life cooking,gardening,interiors and everything French.

I also have a huge love of everything vintage oh and did I mention old movies, now don't get me started there.I hope to blog about all the things in life that matter to me.

I love cooking and trying out new recipes, I recently turned Vegan and am finally finding my way around the vegan kitchen, it's a journey I am enjoying very much and I would like to share some of the fabulous recipes I have found.

So please if you've stopped by bare with me until I'm up and running properly.My other blog Ramblings of an electricwitch is still on the go but that's a more random rambling sort of a blog.

Oh the name of my blog is named after one of my favourite perfumes wild fig and cassis by Jo Malone pure heaven.


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