In my last post (before the end of the world didn’t arrive) I stated that there is a lot of ginger and well, let’s be honest, a whole gang of spices in the blogosphere. I’m actually adding to that today.

10 years ago I spent my one and only holiday season in Germany and I’m positive I ate this during my stay, but I can’t quite remember.

I’ve had many pieces of Stollen throughout my life and I’m going to honestly say that while it is truly a symbol of the holiday season in Germany, it’s also something I never ate with satisfaction.

Rum and raisins may be perfection to some but not this girl here, no, I’d rather have a whole loaf of marzipan bread in one sitting thank you.

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Did you see the Brazilian gymnast on the rings?

He won gold!

The fascination of arms with that strength when I couldn’t even complete the monkey bars as a child is fascinating. The ability to test the body, build on this and then hold oneself up vertically while the hands are intertwined between two rings is amazing.

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It’s two weeks after easter and here I am standing in my kitchen licking my chocolate covered hands like a three year old having discovered melted chocolate for the first time in my life.

It's a sad sight for a Friday afternoon.

Yet oh so delicious at the same time.

And no ones watching so I can get away with this.

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Like a large number of people, I never considered soup a meal until I read the book ‘French Women Don’t Get Fat,’ where soup is mentioned as an important part of the classy, beret wearing French women’s diets.

This led to a goal to eat more soup on a regular basis. Thinking about it now, soup is one classy meal - how else can you fit a large variety of healthy fare into your day.

The beauty I soon discovered with soups is that there is really no limit to what you can make and it's so easy to freeze and eat later when time is not something you have spare.

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After a rough past year, a pact was made that no gifts would be given (her birthday is a few days prior to mine). As usual she couldn't stick to this and advised me a few days preceding our catch up that she had a surprise for me.

She told me this with the knowledge I hate surprises. Immediatley after this declaration of 'I have a surprise for you' I stated, 'I hate surprises.' I could hear her smile on the other end of the phone as she said 'I know.'
I thought and rattled about what it could be for days and came up with nothing.

As we walked into the fanciest hotel in the country I realized what we were going to - high tea - a traditional afternoon tea with finger food involving sandwiches, scones and cakes accompanied by, well, tea of course.

Now amongst a seven hour hike, a weekend involving approximately 10 hours of driving and afternoon high tea, I stuck to my promise of strawberry dessert. Following in the footsteps of the delicious strawberry tart I had at high tea yesterday, I have been more inspired to make this recipe that I have adapted.

This is a mix of two recipes from two sources and a little improv on my part, but it all goes so well together that it might as well be a recipe in itself.

Note: I love custard and its well known that the richest custard is found in Portuguese tarts, so that's exactly the custard I have adapted below. Its rich, creamy and everything custard should be.

Roasted Strawberries and Custard 

Roamingtaste

Serves 10

Portuguese Custard
Adapted from Portuguese Custard

Ingredients:
4 Tbsp superfine/caster sugar
4 Tbsp icy-cold water
3 level Tbsp plain flour
175ml milk
3 egg yolks
1 strip lemon rind
1/2 tsp vanilla extract
100ml cream

Directions:
Place the sugar and icy-cold water in a saucepan on a medium heat. Stir with a metal spoon to ensure sugar has dissolved, then let bubble for 2 minutes, do not let caramelize. Set the sugar syrup aside.

Place three quarters of the milk into a saucepan with the vanilla extract and lemon rind over a medium heat. Do not let boil.

Meanwhile, make a smooth paste with the flour and remaining milk, then add the yolks and mix until combined. Mix in the hot milk once the paste is smooth enough.