I’ve been absent from this place more than I wanted. Is hard for me to manage both my real job and the blog, but is so rewarding to be able to balance it. You can not think creatively all the time, and this juggle is creating space for me. In the past weeks I was working intensively on second issue of WLA magazine : testing recipes, photo-shooting, taking interviews, preparing the design of the magazine. I can finally share with you a little sneak peek, until the official release of the edition.
You can expect a beautiful interview with Béatrice Peltre, a chief’s kitchen log book translated into a fiction story wrote by a Ferrandi graduate and her recipes, insights from two inspirational Romanian food blogs living abroad – Just Love Cookin’ and Alison Trials, close-to-heart American and Spanish gateways, a beautiful insight of an luxurious house in the heart of Bucharest brought to us by Designist, romantic and shabby chic trends in the kitchen picked-up by Miss Babacilu and Liliana, spring and summer recipes, vegan/raw recipes created by Irina, artistic photography and much more.
But until then, I will leave you with this earl grey sorbet made specially for Emily’s Tea Party. I know : is not a conventional recipe for a tea party, but who said that the tea parties should be all about sandwiches and cupcakes? My modern vision of the tea party is with soft and super easy sorbet made with earl grey and physalis.
Earl Grey and Physalis Sorbet
Ingredients (for 2 servings):
120g fresh physalis
250ml Earl Grey infusion
2 tablespoons of sugar
1. Make the tea. Dissolve the sugar in the tea, when is still hot.
2. Meantime, puree physalis with a blender and pour the tea over it. Mix well.
3. Pour the mixture in a metal tray and freeze it for 3-4 hours. From time to time break it up using a fork. If using an ice-cream maker, freeze it according to the manufacturer’s instructions.