Passionfruit curd Pavlova with Elderflower cream / Pavlova com curd de Maracujá e Natas com Xarope de Flor de Sabugueiro.

Traditions are traditions because we keep on doing the same over and over again right?

I have this tradition (my own, that I created and maintain) that the last and first desserts of the year have to be white!

They have to be white, usually pavlovas and usually from a Donna Hay magazine.

This year is no exception and here it is:

My white dessert...

A Pavlova...

From a Donna Hay magazine!

The topping this time is passionfruit.

Ideal for every special moment and a fruit that, in a curd form and in its natural form, makes this pavlova even more special and much more delightful.

Last year, I baked this gorgeous smashed pavlova that had the honour to be featured in one of the Donna Hay magazines and this year I decided that this one, with passionfruit and elderflower cream, would be the chosen one.

Once again, Happy 2017 to all of you!

Summer Pudding Cake.

After making, for the first time ever, this Summer Pudding for the Sweet World challenge, an instagram friend sent me the picture of this Summer Pudding Cake, that is featured in this month's Good Housekeeping magazine.

Of course, after I've finally tasted my first Summer Pudding and loved it, I bought the magazine and couldn't resist this version.

The idea of transforming it into a cake sounded fabulous and although the version featured in the magazine is round shaped, I decided to recreate it in a square shape.

It is as easy to make as the original one and very pretty and delicious all the same.

This recipe is not suitable for kids, as it has Crème de Cassis mixed with the fruit juices but you can leave it out of course.

Last year I made homemade Crème de Cassis with the blackcurrants I picked from my friend B. garden and that's the one I used in this recipe and it is so delicious.

I really need to post the recipe for homemade Créme de Cassis here on the blog ASAP...

Meanwhile, the blog and myself, we're going to be in holidays for the next month.

I'll interrupt the holidays just to post the Sweet World round up on the 25th of August but that will be it until de 2nd or 3rd of September.

Until then, Happy Cooking and be as Happy as Summer Bees!

Elderflower, cucumber and lime cooler / Bebida refrescante de flor de sabugueiro, lima e pepino.

If until a while ago I was posting a drink once in a while or not posting drinks at all, now I'm getting addicted to it and here is another brilliant Summer drink.

ingredientes (makes approx. 1.5l):

3 cucumbers

juice of 3 limes

400ml elderflower cordial

200ml water

crushed ice, to serve

method:

Cut a few slices from the cucumber to use as a garnish and reserve.

Roughly chop the cucumbers and place in a food processor and blend to a pulp.

Set a fine sieve over a bowl, pour in the cucumber pulp and press with a wooden spoon to release the juice into a bowl. You should have approx. 800ml of juice. Discard the pulp.

Add the lime juice, cordial and water and stir well.

Serve over crushed ice and decorated with the sliced cucumber.

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Se até há poucos dias quase não publicava bebidas, agora parece que estou a ficar viciada e assim sendo, aqui fica mais uma fabulosa bebida para o Verão.

ingredientes (para 1.5l aprox.):

3 pepinos

sumo de 3 limas

400ml concentrado de flor de sabugueiro

200ml água

gelo partido, para servir

preparação:

Cortar algumas rodelas de pepino para usar como decoração e reservar.

Picar grosseiramente os pepinos restantes, colocá-los no copo do robot de cozinha e reduzir a puré.

Colocar um coador de malha fina sobre uma taça e coar o puré do pepino, espremendo bem com as costas de uma colher de pau, a fim de extrair o máximo de sumo possível. É suposto extrair-se aproximadamente 800ml de sumo de pepino. Descartar a polpa.

Ao sumo do pepino extraído, juntar o sumo das limas, o concentrado de flor de sabugueiro e a água e mexer bem.

Colocar gelo partido nos copos e servir a bebida decorada com as rodelas de pepino reservadas.

Recipe / Receita: Lakeland magazine (Summer 2013).

Elderflower posset / Posset de flor de sabugueiro.

This very delicious and refreshing dessert, not just is easy to put together but it also has a stunning visual effect when presented at the table.

ingredients (serves 6):

300ml double cream

300ml elderflower cordial

summer berries, to decorate

icing sugar, to dust

method:

Whip the cream in a bowl until it forms soft peaks.

Gradually pour in the cordial, whisking until combined.

Pour the mixture into little dessert glasses and freeze overnight or at least 3 hours.

To serve, place in the fridge for 15 to 20 minutes to soften.

Top with berries and serve dusted with icing sugar.

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Esta sobremesa deliciosa, além de fácil de preparar, ainda tem um aspecto fabuloso e fica linda em qualquer mesa e como final de qualquer refeição.

Caso tenha curiosidade, pode ler aqui o que é um posset e qual a sua origem.

Caso não encontrem cordial de flor de sabugueiro à venda, podem ver esta receita de como fazê-lo em casa.

ingredientes (para 6 pessoas):

300ml natas líquidas para bater

300ml cordial de flor de sabugueiro

frutos vermelhos, para decorar

açúcar em pó, para polvilhar

preparação:

Bater as natas até obter picos ligeiros.

Adicionar o cordial gradualmente, batendo sempre, até que tudo esteja incorporado.

Dividir a mistura por copos de sobremesa e levar ao congelador por um mínimo de 3 horas, ou de um dia para o outro.

Antes de servir, transferir os copos para o frigorífico, por cerca de 15 a 20 minutos e decorar com os frutos vermelhos e o açúcar em pó.

Recipe / Receita: