Shrove Tuesday is one of the tastiest holidays, only second to Christmas.
Fluffy and gorgeous lenten buns, bilberry kissel, pigs' trotters, split pea soup, pancakes, fritters...

Here, it is also known as sledging day. Everyone, old and young, will make at least one run down the hill, using whatever they have at hand - a sledge, a briefcase, a plastic bag, a tube, a bum sledge ( we used these a lot as kids but we always called them bum-pans).

Actually, anything goes, my granny told me yesterday that when she was younger, she used to go sledging with all her colleagues using just large enamelled bowls!

This year there is no snow though, it has all melted away. Yes, all gone! It is bizarre. Snowdrops started blooming in February.

Still, I won't let that little fact bother me.







I used the same recipe as before.
Only difference is that I used my iSi cream whipper to add the whipped cream.

I myself haven't eaten any buns yet, but hope to soon.. if there's any left. The kissel with whipped cream is delicious, I had two servings of that.

Lenten bun recipe and photos from the year before.


I can't go past a bunch of quinces without buying some. Not sure what spell they've got me under.
Saw some in the shop about a month ago, all dirty and muddy and stuff. But I just had to get some all the same!



So I just peeled and cored them, halved some of them and cut the other ones into rings. Then roasted in the oven for about an hour with vanilla, sugar and cardamom. See the recipe for aromatic roasted quinces here.
Then later I made a jar of strawberry & quince confiture, four quince croissants and four quince tartlets.
I still have some of the syrupy roasting juices left over in the fridge, mmmh.




For the strawberry & quince confiture I used a box of strawberry purée from the freezer. Just let it thaw and then puréed it with roasted quince. Filled the jar and then pasteurised it.

For the croissants I used shop-bought all-butter croissant pastry and 10cm batons of roasted quince which I rolled inside the croissants.

For the tartlets I made some pastry cream using a recipe from my trustworthy Michel Roux cookbook. Cut puff pastry into rings and squares, scored the edges, piped a layer of pastry cream in the middle and placed roasted quince halves on top. Quince were halved horizontally for a more compact look.
Since the quince halves were cored they had this little hole on top so I covered that up using scraps of pastry.

I'll be making these again.

Today we took down our Christmas tree, an European spruce more than 2 meters tall. And then we burned it. And celebrated the end of holidays with a galette des Rois.

Christmas felt a bit off with what probably was the warmest December of the last 100 years. Nevertheless, I baked a ton of biscuits and gingerbreads. Decorated only with natural beetroot pink and white.