One of the first recipes that I published on Linden & Lavender was Lemon Spelt Madeleines with Seasonal Poached Pears and Rose Crème Anglaise. I thought it was a masterpiece, that it would go viral and supportive family members would run out to purchase the obscure madeleine molds. Needless to say, I was shocked when no one commented and there was very little response to the recipe. How little I knew about blogging, marketing and food photography in 2016! I’m pleased to say that I have come a long way since that time (but there is a long way to go). I am still learning and challenging myself weekly. Admittedly, I do get distracted by new things which probably slows down my progress but I know it is not a race in which there is any winner. I’m working against myself but more importantly, for myself. Did I mention I’m that I picked up weaving and that I’m obsessed with gardening?! This is what keeps me working late into the night. The lack of sleep feels worth it if I get the opportunity to create. Is there anything that you’ve been wanting try try or explore outside of your full-time job? I’ve just started diving into these curiosities instead of thinking to myself “one day, when I have more time...” because life is for living now.Read More
Lazy Sunday afternoons after a spending the morning exploring a farmer’s market, hiking outside of the city or doing quintessential autumn activities like picking apples add balance a busy morning and help mentally prepare us for the week ahead. A warm, seasonal treat adds a spark of excitement to the day and makes it memorable. With a little bit of planning on Saturday, you can read all Sunday afternoon, present a delightful treat and not spend hours in the kitchen.
Madeleines are fresh little sponge cakes that should be consumed as soon as they are done baking. They are shaped like sea shells which makes them unexpected and visually appealing. When baked correctly, they will be slightly crispy on the “shell” side and tender in the middle. In a sense, they are similar to a doughnut in that fresh is best and they are more of a luxury to be eaten on the weekend. In this recipe, spelt is used instead of traditional soft or all-purpose flour.Read More