rosemary

With the whole family coming for dinner, I figured it was a good time to dip into the sweet pastry section, which scares me and always takes a long time, but I was struck by this tart.  Rhubarb is not something I am familiar with, though I feel I should be.  I have only cooked it once in my life.  I set about making the pastry, with ground almonds and rosemary – interesting ingredients.  As I was whizzing the ingredients to bind them together, my nephew arrived, so I had to contend with his chatter as I baked.  But it was funny, he was so helpful, offering to take photos, fascinated by baking and talking about the time he made meringues and macaroons.  He’s 9 years old.  I offered him my meringue recipe from this book, The 32nd Bake: Snowball Meringues, the one with the cream and grated white chocolate!!!! Mmmmmm.  It’s surprising and so great to hear kids taking an interest in baking. I love it.

I went to Scarecrow the other day, an amazing cafe on 33 Victoria St East just below Albert Park. They have divine cakes and slices including a Rhubarb & Fangipane Tart as well as an amazing selection of beautiful products to buy, from Fine & Dandy Green Tea with Rose Petals, to Orange & Ylangylang Swirl Blue Earth Soap.  Check it out. 🙂 http://www.scarecrow.co.nz    Onto the bake, I put the pastry in the fridge to chill, then made the rhubarb puree by  (more…)