21/22/23 March in South Australia
26/27 March in New South Wales
28/29/30 March in Queensland
2/3 April in Victoria
4/5/6 April in Tasmania

So incredibly happy to be able to visit Hobart and Launceston – hooray!

But deeply sorry that we’re not getting to the ACT or WA this trip but this is kicking off what will hopefully be a rolling promotion and I will do my best to get to Canberra and Perth as soon as I can, I promise.

I’ll post details of precilsely where I’ll be in each state and at what time as soon as the daily schedule is locked in.

See you soon – wear lavender!

Fx

Thanks to all of you for taking an interest.

Here’s the link: http://www.mcintoshsaga.com/lavender/

Luc Bonet lost his family at birth and is brought up by wealthy French Jews in the foothills of the French Alps. When he is confronted with his true identity he joins the French resistance, leaving behind his family’s fortune, their home overrun by soldiers, their lavender fields in tatters.
Lisette Forestier is on a mission of her own, to work her way into the heart of a senior German officer – and to infiltrate the masterminds of the Nazi hierarchy. What Luc and Lisette hadn’t counted on was meeting each other. When they come together at the height of the Paris occupation German traitors are plotting to change the course of history. But who, if anyone, can be trusted, and will their emotions become their greatest betrayer of all?
Set against the backdrop of turbulent WWII France, this is a rollercoaster of a read that has it all – action and adventure on every page, heartbreak and horror, love and passion, battles and treachery. And accompanying Luc every step of the way is a pouch of lavender seeds, a symbol of freedom and hope, and the promise of a new life in a faraway land…if only they can make it through.

This is a very easy recipe. I used 375g of redcurrant – or 3 small punnets. They’re expensive but this will make you two jars as you can see.

The only other ingredient you need is 375g of sugar. I used caster and I warmed it in the oven for a short while.

Have a fine plastic sieve and some muslin available if you want a jewel-like sparkling jelly. If you’re not too fussed, just go with the sieve.

Into a saucepan with the currants (still on stalks) and on a slow heat cook them. At this stage you can press them with a masher to encourage the juice to be released and to start breaking down the berries for cooking. Cook them for approx 8 mins, until you feel they’re nicely mushed.

Add the sugar and stir carefully until all of it has dissolved.

Turn up the heat and boil your mix for 8 mins without stirring.

Pass through sieve and muslin (if you are using) and into a funnel into sterilised jars. It will set perfectly and it is sweet without being sickly and you’ll feel a nice smug rush when you see those two jars cooling.

Serve within the week with your roast Christmas turkey. Delicious!

http://rowena-cory-daniells.com/2011/12/03/meet-fiona-mcintosh/

Stay safe everyone, and buy books for Christmas gifts!

Fx

Oven – 180 degrees
You’ll need a baking sheet

250g plain flour
250g tasty cheese, grated
250g chilled butter cut into small chunks
teaspoon salt
qtr teaspoon of dried chilli flakes (I used at least half teaspoon)
Nigella seeds (any good health store) or sesame seeds – black or white

Put the flour, salt and chilli flakes into your food processor and blitz.
Add cheese and blend.
Add butter and let the processor run until it forms a ball around the blade.
Lay a sheet of foil on the bench and cover with a sheet of baking paper.
Knead the dough lightly and split into three (that’s my tip anyway)
Shape into a log with roughly the diameter of a 50 cent coin
Roll it up the paper and foil – I did them together but you can do separately if you wish. Twist the foil tightly at the ends to create a bonbon. Repeat for each.
Now you can either freeze for use in a few months or if you want to bake same day then get your log(s) into the fridge and chill it right down so you can easily cut into firm discs of approximately 5mm. I put mine in for one hour. Belinda suggests several.
Put your discs onto the baking sheet and leave a little room for spreading – not much.
Press your nigella seeds onto the top of the discs
Bake until golden – about 15 mins but keep an eye on them from 12 mins
Remove, leave on trays for a minute before transferring with a flat palette knife onto a wire rack to cool completely.
SCRUMPTIOUS! Make them for Christmas drinks!

METHOD:
Heat the milk, sugar, whole coffee beans, salt and half cup of the cream in a medium saucepan until steamy but do not let it boil. Cover and remove from heat and let it steep at room temperature for minimum one hour. (I leave mine for several when it’s a cool day and I have even left it overnight in the fridge once cooled.

Pour remaining cream into medium sized metal bowl, set on ice over a larger bowl. Put a mesh strainer on top.

Reheat the milk and coffee mixture on medium until hot and steamy.

Whisk egg yolks.

Slowly pour heated milk/coffee into egg yolks, whisking constantly to prevent the eggs cooking. Scrape back into saucepan. Stir the custard over medium heat until it thickens and coats a wooden spoon. About 10 mins.

Pour custard through the strainer onto the cream and press on the beans to extract all liquor. Discard beans.

Add vanilla extract and finely ground coffee.

Chill thoroughly. I prefer to overnight this in the fridge. Then it freezes faster. Churn in your ice cream maker following the manufacturer’s instructions.

Apparently it makes a litre. Never has for me. But it’s rich and fab and less is best! I served this with rich chocolate fondants but it goes amazingly well with sticky date pud and frankly is so elegant just eat it unadorned and sigh.