french madeleines with raspberries and fresh lemon curd.

I love Paris but who doesn't right? Living less than 15 mins away from Kings Cross St. Pancreas, OH and I have booked a day trip to Paris after the Summer. I can't wait. I have been to Paris numerous times and each have their own memories. 

This time, however, I want to visit the best thift store I have ever visited near the Gard de Nord. A chance encounter has now resulted in a long distance love affair ;)

I bought a new french cookbook by Rachel Khoo called The Little Paris Kitchen to bridge the gap until I go. I am not ashamed to say it but I want to be Rachel. I love her kitchen, her style and her bright lipstick! This is the stand out recipe for me, French Madeleines with raspberries and homemade lemon curd. So quick, easy but extremely delicious. I never knew fresh lemon curd was so easy to make. The only thing though is that you need to get a madeleine tin ..which for me is an investment as I know I will be making them again and again and again.

fresh out of the oven

delicious

yorkshire parkin

Yorkshire parkin is basically a ginger cake but is milder than the Jamaican kind. This cake is the easiest to make and only takes 10 minutes to weigh, mix and get the combined ingredients in the oven....this is only because I have made this cake so many times and know the recipe really well :).

This is the cake straight out of the oven.

We normally have it just with tea but we served it with ice cream above as it was a good contrast with the warm cake straight from the oven.

When the cake is completely cooled a sticky layer forms on the cake due to the golden syrup. In my opinion the stickiness makes the cake even more of a winner.

Ingredients:

225g/8oz self raising  flour

110g/4oz caster sugar

1 tsp ground ginger 

1 tsp bicarbonate of soda

1 egg

200ml/7fl oz milk

55g/2oz butter

110g/4oz golden syrup



Method:

Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin.

Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl.

In a small pan gently heat the butter and syrup until melted.

Beat the egg into the milk.

Gradually pour the butter and syrup into the flour and stir. The mixture will be thick.

Pour in the egg and milk and stir until smooth and pour into the lined tin.

Bake for 45min or until golden brown