tiny happy

I've found it difficult to make my way here, lately, for a number of reasons (work and school holidays being the primary ones). But today I've managed to find some time to share this beautiful glossy red ranunculus, a gift from a friend. 

I do love the design aesthetic of these spring flowers, the way they are coloured like a definite decision, and their slow unfurling. 

I also wanted to show you some very special yarn: Purl Soho Flax Down in the most beautiful soft grey-mauve shade which I think is named 'grey fig.' My friend S was recently in New York and she brought it back for me. I adore it but haven't settled on what to do with it yet – I'm thinking a cowl, to take advantage of its softness. What would you make with such a beauty?

I also thought I'd share this recipe for a pear and walnut tart, made in a hurry for lunch-dessert today. I'm quite pleased with this invention (though I'm sure I'm not the first one to think of it!). It's more of a 'method' really, which I'll describe below.

Have a lovely new week ahead!

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Pear and walnut tart

Filo pastry
3-4 pears
Handful of walnuts
25 grams butter, melted
2 generous spoonfuls of honey
1 tsp ground cardamom

Preheat oven to 180 degrees celcius. Place baking paper on 2 baking trays and set aside. 
Place the honey and cardamom in a small saucepan and heat until liquid. Stir and let cool. 
Peel and thinly slice pears, then place fruit in honey mixture and gently combine so that each piece is coated.
Brush 4-5 filo pastry sheets with melted butter and stack together. Make either one tart or cut into 4 pieces. Fold edges in a bit to make a border and brush again with melted butter. 
Using your hands, take the sticky pear pieces and lay them out within the border. Scatter over chopped walnuts, and drizzle over any remaining honey mixture. Bake for 10-15 minutes or until golden and serve with natural yoghurt or cream.

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