Apricot jam jammed into jars open ajar

It's apricot time and I love trying apricots in various dishes and smoothies, but I never forget saving some [in jam form] for later - in the year, in the month - depending on how greedy I become when I set mt eyes on the glorious chunks of gold.

Best enjoyed on a pound cake and responsibly [that meaning you manage to save some for later].

A new meaning given to "tonic water"

I love tonic water in my gin&tonic or as is - both when temperatures don't rise too much, that is.
When it's too hot for anything but water, try this instead: fill your glass 2/3 with spring water, add 1/3 tonic water, don't forget the ice cubes, lemon wedges an'all.
And there you go, your tonic-water summer drink!

It's fizzy, it's somewhat sweet and it feels just like drinking the much-needed water.

Tuna-tomato penne rigate

In a pan on medium heat make a sauce from canned and fresh tomatoes, peppers, herbs and garlic [add garlic at the end and don't cook it for more than one minute otherwise it will change its taste].

The sight of empty plates at the end of the meal will be a sure sign of success for this pasta dish.

Kataifi

Kataifi is a cloud of pleasure that floats on the surface of a sea of sweetness.
Kataifi is also the name of the needle-like pastry. This is a recipe that won't get you thinking of where to find that special pastry, since it's got directions for both the mysterious pastry ingredient and the sweet treat itself.

Step1: make the "pastry"
4 eggs, 200grams flour, 1 dash salt
Mix these ingredients until you get a dough. Knead thoroughly until the dough isn't sticky anymore.
Let sit for 10-15 minutes. With the help of a rolling pin [spread a thin layer of flour onto your working surface if needed], form thin-as-can-be sheets of dough. Let them dry a bit. Roll up the sheet and slice the roll into thin needle-like noodles. Let the noodles dry very well.
Then drizzle melted butter onto a large baking sheet, spread the noodles into a thin layer, drizzle melted butter onto the noodles and let them sit in the oven to brown [approx. 10 minutes].
In the meantime prepare the syrup.

Step2: making the syrup
300 ml water, 300 grams sugar, 50 ml rum, vanilla extract
Mix the water and the sugar and let them boil. Then incorporate rum and vanilla extract.

Step3: assemble the treat
500 ml whipped cream, quince jam [or sour cherry jam]
Get the noodles from the oven, divide into portion-size piles [2 per portion: one slightly smaller - for the top], drizzle warm syrup, return baking sheet to the oven until you notice firm noodle-piles. Remove from the oven, let cool down completely then assemble:
Place the bigger pile of noodles, spoon a dollop of whipped cream, a hint of jam, the smaller noodle pile and another whipped cream dollop - you can then decorate with grated almonds, nuts, walnuts etc.

Step4: enjoy!

Ecume d'été: Summer mousse

For those not-so-torrid summer days.
Frozen blueberries add just the right amount of cool.

Other ingredients include: apricots [an early July must], jasmine green tea [leaf-form, not brewed], cinnamon, and whatever else you might crave and doesn't spoil the taste. and a dash of milk to help the pureeing procedure.
Serve freshly prepared - with a cherry on top!

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