Don’t give up!  Macarons are difficult to make, for both beginners and those who have made them many times.  I had to share my friend Reshmi’s thought:

A Love Letter to Mr Macaron:

Hello Mr Macaron, it was really good seeing you today. I love the way our relationship has matured over the past few weeks. Feels like we’ve reached a new depth, a new chapter, a symbiotic relationship.

Your elusiveness and temperamental nature is intruiging, your beauty is beguiling. I am so happy about having persevered in the pursuit of your love and affection. Attaining the perfect macaron shell was by no means straight-forward. No matter what recipe advice from whoever, I just had to make it my own. Having tried, tried and tried again and again, today I finally found my perfect shell.

Mr Macaron, please forgive my impatience at times of despair, when I feel like all my efforts go against me and no matter how hard I try I just can’t seem to get through to you. You must know that no matter what, I will never give up on you. You and I, we’re both in together for the long haul. I look forward to a promising future together, full of mutual appreciation and fulfillment.

Lots of love,
Shmii xxx

Am happy to say that I am back on track with my macarons!  My latest combination offering at Nook – Orange Sugar dusted Macarons with Bitter Sweet Marmalade and Vanilla Creme filling.

If you have yet to try a watermelon, feta and basil salad, do it.  I love love love this salad.  Use the sweetest watermelon, a crumbly salty feta, the best quality aged balsamic vinegar, and a crack of black pepper.

adapted from Plenty by Yotam Ottolenghi

ingredients
4 cups large chunks watermelon
225g feta, cut into pieces
1/2 cup basil leaves, torn or whole
1/2 small red onion, thinly sliced

On a large platter, arrange the watermelon, feta, basil, and onion. Mix together.

Drizzle with extra virgin olive oil, aged balsamic, and season with freshly cracked black pepper.

Needless to say I immediately started scouring the internet for the perfect frozen popsicle moulds!  If anyone has suggestions please let me know.

Then I stumbled across this recipe for Ginger Pannacotta with Poached Lychees and Madeleines.  Oh my.  

I decided to lightly poach the litchis in a mint and ginger syrup, to be bottled and stored in the fridge for future use.  The beauty of this is that once you have used the fruit you can make a refreshing drink by adding the lychee liquid to ginger ale and sparkling water.  Perfect for balmy Summer days.

ingredients

4 cups white sugar
4 cups water
5cm piece of ginger, peeled and thinly sliced
handful fresh mint leaves
2kg litchis, peeled and stoned

1. Place the sugar and water in a medium saucepan.  Stir over a low heat until the sugar dissolves.  Add the ginger and mint.
2. Increase the heat and bring to the boil.  Reduce the heat once more and simmer gently for 5 minutes.
3. Add the litchis and simmer, uncovered, for 5 minutes or until just tender.  Remove the mint leaves and discard.
4. Remove the litchis and pack into sterilised jars.  Cover with the hot syrup.
5. Place on lids and secure tightly.  Leave to stand for 12 hours to allow for a seal.
6. Store in the fridge for up to 2 weeks.

Our cat, Fez, not enjoying last weeks heat ...