Picture – Keith Lundquist

In exactly two weeks, I’ll be back in France. Not that I’m especially looking forward to it, but one thing I can’t wait for is *baking*.

Actually, I’ve been so busy over the past few months that I haven’t been able to bake/cook anything (ok I have to admit I did bake some cookies and muffins)!
So, yes, I can’t wait to go back in France, play with my new Kitchen Aid, bake beautiful pastries, take pictures of them and write posts for foodbeam.
I’m, in fact, so excited by the thought of baking again that I started dreaming about me making pastries and all I can tell you is that it’s going to be g-o-o-d!

xxx
- fanny

There are many advantages about studying in New Zealand: you’ve got less classes, you improve your English skills, and you get to meet sweet people… But the main advantage of studying in New Zealand is actually to be in New Zealand; especially when you have a two-week Easter break.During that break I spent a couple of days in Aoraki – the small village just a few miles down from the Mt Cook. Au pied des montagnes.

It was simply beautiful – a great reward after the 5 and a half hour drive needed to go from Christchurch to Aoraki (when there are only 378km)!
On the way there we stopped at lake Tekapo – gorgeous; it reminded me of the lake in the last Harry Potter movie.
There we had some lovely blueberry muffins I had made the morning before we left – I couldn’t image a best place to have lunch, really!

As soon as we arrived to Aoraki – and despite winds so strong you could barely stand up without shivering – we went for a short hike that took just to a beautiful spot from which we could see both Mt Cook and the stunning Hooker Valley.

Sadly the next day we were stuck in our hotel because of a storm.

But the next day, the weather was beautiful so we went for a 4 hour hike. It was pretty steep but the view was really worth it.

On the way to the top we (well I) stopped on a rock to have a look at the breathtaking landscape and take some macro pictures.

Blueberry muffins
This recipe gives delicious muffins with a nice, sophisticated crumb and it only takes a minute to make!
You can replace the blueberries with raspberries or a mixture of both blueberries and raspberries.

When I go for the raspberry option I usually add a crumbly topping made of rolled oats and sugar. It is a great twist on the original recipe.

Indeed in love I am.
I just love New Zeland summer. Actually I love it so much that I don’t even have time to bake nor cook. And I do really miss it. So, promise, as soon as I get baking scales, it will smell of chocolate and sugar all over the campus.
Baking in progress…

I finally arrived in New Zealand this morning (or was it this afternoon?) after a lovely journey (have a just said lovely? – huml, weird how long flights affect your brain).When I arrived into my flat, the first thing I checked was the kitchen and I’m pleased to say that it does have a true oven. How great is that?
So that doesn’t mean foodbeam will be updated as often as it used to be, but I’ll try to do my best (who am I kidding? I could *never* stop baking).

Love
- fanny

Thank you all for the sweet comments. They really cheered me up!