When in Scandinavia, do as the Venetians do: say goodbye to the summer and sailing season with a festival of water, fire and light. Why? Why not? We are all Europeans, some southern, some northern, all bound by a common history and traditions that know no borders. So that's what we did last weekend, the last summer weekend. Ate, drank and made merry.
Teetering on the northern edge of the globe as we are up here, the sun now veers away day by day as summer surrenders to fall. The mornings keep getting cooler and the nights darker, but the days still offer some warmth and light, and this child of the tropics is soaking up all she can get before it's irreversibly over. We sweltered May through July and many are relieved the heat has moved on, but I'd like one last sizzling smooch before we part.
Kiss me like you'll miss me, because I sure as hell will miss you, dearest loveliest summertime.
Dita Parker
Friday, August 31, 2018
Friday, August 17, 2018
Ain't nobody got time for that
Brazilians love their sweets really sweet. Like really really sweet. They also love lime. As an honorary Brazilian who happens to really really love lime, I give you a cut-a-few-corners key lime pie. Because Brazil. And lime. And all things sweet, summery and delish.
Crust:
16 digestive biscuits
3 tbs brown sugar
100 g unsalted butter, melted
Filling:
350 ml whipping cream
150 ml fresh lime juice
1 can sweetened condensed milk
Optional topping: strawberries and mini meringues
1. Crush the biscuits in a food processor, or bag them and crush with a rolling pin/large can or bottle. Add the sugar and melted butter. Press the mixture evenly onto bottom and up side of a circa 26 cm (~10-inch) tart pan. Bake the crust in middle of oven, 200 C for 8-10 minutes, then set aside to cool completely before adding the filling.
2. Whip the cream until a bit beyond the soft-peak phase. Combine the condensed milk and lime juice in a separate bowl, no whisking required. Gently add the mixture to the cream, no whisking required, really!
3. Once the crust has cooled, pour the filling evenly into the crust, cover with aluminum foil and chill in the fridge for at least 2-3 hours. If you do have time, let sit in the fridge overnight.
4. Optional: top with fresh strawberries and mini meringues (or with whatever you think goes well with lime!) before serving.
5. Enjoy!
Crust:
16 digestive biscuits
3 tbs brown sugar
100 g unsalted butter, melted
Filling:
350 ml whipping cream
150 ml fresh lime juice
1 can sweetened condensed milk
Optional topping: strawberries and mini meringues
1. Crush the biscuits in a food processor, or bag them and crush with a rolling pin/large can or bottle. Add the sugar and melted butter. Press the mixture evenly onto bottom and up side of a circa 26 cm (~10-inch) tart pan. Bake the crust in middle of oven, 200 C for 8-10 minutes, then set aside to cool completely before adding the filling.
2. Whip the cream until a bit beyond the soft-peak phase. Combine the condensed milk and lime juice in a separate bowl, no whisking required. Gently add the mixture to the cream, no whisking required, really!
3. Once the crust has cooled, pour the filling evenly into the crust, cover with aluminum foil and chill in the fridge for at least 2-3 hours. If you do have time, let sit in the fridge overnight.
4. Optional: top with fresh strawberries and mini meringues (or with whatever you think goes well with lime!) before serving.
5. Enjoy!
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