Things I've seen, done and loved this week......
The pleasures of spring are upon us. The colours and textures of the season are celebrated here at Chateau Perroterie. The countryside has taken on a freshness of greens, & yellows, & as the days are about to become longer, there is so many jobs to do outdoors. The practical side of me, is making sure my spring cleaning continues at a pace, clutter will not be tolerated! The early warm sunshine boosts us in our endeavours, and of course, there is time to enjoy a glass of wine on the patio, ah! the sign of good things to come.
Our chickens have ventured out & loving the open-air, & the bonus of organic fresh eggs is very welcome. I suppose I should be showcasing an egg dish, but the fact of the matter is my husband had a longing for shortbread, so that's what I baked.
Beat 130g of softened butter with 60g of caster sugar in a food processor, add 130g of plain flour & 60g of rice flour, pinch of salt, use the pulse button to roughly mix. Tip the mix out into a large bowl & press the mixture together with your hands. Using a loose bottom cake tin (20cm) press the mix into the tin until it covers the base of the tin. Pop in the fridge for 30 minutes. Bake in a moderate oven 325f for 20-25 minutes till golden colour. With a sharp knife score the shortbread into wedges & sprinkle over caster sugar. Don't be tempted to eat a piece till it has cooled or indigestion may hit you! We Sat outside with a cup of tea & a slice of shortbread - parfait.
The pleasures of spring are upon us. The colours and textures of the season are celebrated here at Chateau Perroterie. The countryside has taken on a freshness of greens, & yellows, & as the days are about to become longer, there is so many jobs to do outdoors. The practical side of me, is making sure my spring cleaning continues at a pace, clutter will not be tolerated! The early warm sunshine boosts us in our endeavours, and of course, there is time to enjoy a glass of wine on the patio, ah! the sign of good things to come.
Our chickens have ventured out & loving the open-air, & the bonus of organic fresh eggs is very welcome. I suppose I should be showcasing an egg dish, but the fact of the matter is my husband had a longing for shortbread, so that's what I baked.
Beat 130g of softened butter with 60g of caster sugar in a food processor, add 130g of plain flour & 60g of rice flour, pinch of salt, use the pulse button to roughly mix. Tip the mix out into a large bowl & press the mixture together with your hands. Using a loose bottom cake tin (20cm) press the mix into the tin until it covers the base of the tin. Pop in the fridge for 30 minutes. Bake in a moderate oven 325f for 20-25 minutes till golden colour. With a sharp knife score the shortbread into wedges & sprinkle over caster sugar. Don't be tempted to eat a piece till it has cooled or indigestion may hit you! We Sat outside with a cup of tea & a slice of shortbread - parfait.
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