Galettes, have recently become one of my favorite things to make. They just make me happy! There's just something about the simplicity of roughly folded pastry and a handful of figs and blackberries oozing and caramelizing on an oven tray. The intense aroma quickly floods the house and in no time you have warm dessert on a cool Autumn afternoon.

What I Love most about these sweet babies, is they take less than 30 minutes from start to finish.

Here Is The Recipe >>>>>>>>>>> 

Fig & Blackberry Galette Pastry 

100g plain flour 
1 tbsp brown sugar 
40g cold butter 
20ml ice cold water Filling 
5 figs sliced in half 
1 tbsp brown sugar 
3 tbsp blackberry compote 

In a Medium sized bowl, mix flour, sugar and butter until dough is crumbly. Add water and quickly mix with your hands until dough just holds together. Roll out dough on a lightly floured surface until 3-4 mm thick. Transfer to pre-buttered tray and spread compote and figs 3cm away from the edges. Fold up the edges over the filling. Place in the freezer for 10 minutes. Bake in Pre-Heated oven for 20 mins at 180°C.

Growing up, I remember loving the texture of polenta flour. Breakfast was usually maize flour porridge and a cup of tea, and that still seems to do a whole lot for me these days. I loved that typical grainy consistency and always insisted my plate had to have lumps in it. 

Polenta cakes I've tried so far have been equally delicious but a bit too heavy. This one though is incredibly light and airy. Perfect for afternoon cups of tea in the Autumn.

Lemon Polenta Cake

Ingredients:
3eggs
3/4 cup polenta flour
1/4 cup plain flour
1 cup sugar
1/2 baking powder
1/2 cup milk
Zest of a lemon

In a medium sized bowl, whisk egg yolks with with sugar until a creamy consistency. Gradually add hot milk. Then incorporate flour, lemon zest, and baking powder. Fold in the stiff egg whites.

Pour into cake pan and bake for 1 hour at 160ºC.

Top with blackberry syrup and cream or as you wish! ENJOY!

Pastel de Nata or Portuguese Custard tarts, seem to resurface precious moments of my childhood, when we'd curiously gather around the kitchen table, watching my mother patiently stretching swirls of puff pasty into individual cupcake tins and diligently filling each one to precision with thick custard cream. I'd sit by the oven waiting for the custard in each tart to caramelize. It may sound a little silly but I still sit by the oven to date, waiting for things to turn the perfect shade.

HERE is the recipe >>>>>>>>>>>>>>> 

 For the Custard Filling 
 3 tablespoons Flour 
 200 g Sugar 
250ml Cream 8 Egg Yolks 
Lemon Rind 
200ml Water 

In a medium bowl whisk 100ml of the cream and flour until smooth. Set aside Bring sugar and water to boil in a pan and cook until cooking thermometer reads112ºC. DO NOT STIR 
Meanwhile, in a second pan, scald the cream and whisk into the cream and flour mix. Stir in Sugar syrup, in a thin stream. Whisk yolks into the mixture. 
With a rolling pin Stretch puff pastry, cut disks, and place into pre-buttered cupcake tins. Ensure pasty overflows as it will shrink in the oven. Fill each tin 3/4 from the top. Bake in pre-heated oven for 20 minutes at 180ºC or until surface is covered in dark caramelized spots.

Weekends are soft morning light, carefree bliss, slow calming rituals, pancakes and tea. They are family and friends, smiling at morning tables, hot cups, sweet jam and warm finger tips. Early birds chirping at your window, late revelers stumbling home. These are the sounds of a breakfast table.

>>> Light & Airy Pancakes<<< 

Ingredients: 
3 egg whites 
1 spoon icing sugar 
1/2 teaspoon bicarbonate soda 
1 1/2 cups plain flour 
1 cup milk 
1/2 teaspoon 
vanilla extract 

 In a medium sized bowl, whisk egg whites with bicarbonate soda until soft peaks. Set aside half the whisked egg whites. Add milk, vanilla, then incorporate flour... Fold in the peaked egg whites. Heat your skillet on medium and coat with cooking spray. Spoon dollops of batter and turn when bubbles appear on surface. Serve with maple syrup or as you wish! ENJOY!