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santorini

17 May 2019



Visiting Santorini has been on my bucket list for a very long time. I'd hoped to go about 7 years ago but Greece's economy went sour; the ferries weren't running and it all became a bit too hard to arrange so I put it on the back burner. Fast forward to 2019 when a conference in Geneva made it all a possibility.



Excited by the prospect of warm weather I bought a new swimsuit, the first in 8 years. Unfortunately the weather chose to be uncooperative during my stay in Santorini so instead of a swimsuit I wore jeans most days.



As I couldn't swan by the pool, on my first day in Santorini I decided to walk along the caldera from Fira to Imerovigili to admire the views.



Everything has been newly whitewashed in preparation for the influx of tourists in June but I found a few surfaces that had escaped the paint brushes.



Some more scenic vistas along the caldera.



On my second day in Santorini, the sun failed to appear so I caught the bus to the nearby village of Pyrgos, the highest point on the island.



Pyrgos is less manicured than the caldera villages, so feels a little more authentic.



The ruin of the venetian castle dominates the skyline.



Pyrgos buildings come in other colours, not just blue and white.



Although there is still plenty of blue and white around.



I found lots of wildflowers amongst the castle ruins.



Local donkeys are used to carry both tourists and loads up the hill.



One of the many village cats.



The king of the castle.



On the third day the sun came out so I visited Oia, the jewel in Santorini's crown. Although it's very pretty I actually preferred Fira and the local villages of Firostefani and Imerovigili to Oia. 



Oia is very manicured and polished and filled to the brim with expensive shops, boutiques and restaurants.



Oia also has it's own castle albeit ruined.



Oia Castle overlooks the pretty fishing village of Ammoudi.



I walked the 300 steps down to Ammoudi but chose to take the road back up the hill to the village.



Trying to get a picture of this church was a challenge. It is 'the location' for pre-wedding shoots so 3 couples and a plethora of photographers were in attendance. There was no way I was leaving without the shot even though I was run down by one of the grooms in the process. He was very apologetic but he was quite a large Afro-american guy and I'm one teeny tiny girl.



I'll leave you with a final shot of this iconic view of Oia.



Next stop on my Greek Odyssey is Milos followed by Athens. 

See you all again soon. 

Bye for now,

Jillian

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geneva part II

15 May 2019



It's no secret that I just love flowers and gardens so I made sure to visit the Botanical Gardens whilst in Geneva.



I found this sculpture on my walk to the gardens.



There was a bit of a woodland theme going on.



I found lots of garden nooks and ponds.



One of the many glasshouses.



An art intallation


I found this beautiful villa as I walked down towards the lake.



It was so pretty it deserved 2 photos.




I then turned my attention back to the gardens of Carouge.



and the streets of the old town



That's all the photos of Geneva I plan to share with you. Next stop Santorini.

Bye for now,

Jillian

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geneva

13 May 2019



I've been to Switzerland a number of times now but until now I'd not been to Geneva. I was in Geneva attending a conference and put aside 2 days to see the sights.



To begin with, the weather wasn't too kind so after my first day here, I returned home with very few images. Thankfully the sun came out the second day or I'd have nothing to share with you.



I stayed in Carouge, about a 20 minute tram journey from downtown Geneva. Carouge is known as the Sardinian village and is filled with lovely old buildings and secret gardens.



I stumbled upon these beautiful gardens in my travels.



I also spent some time wandering around the old town.



I loved all the old buildings.



I climbed the north tower of St Pierre's Cathedral.



Some views from the climb.



Another view.



Touches of colour.



I also visited the Botanical Gardens but I'll share those images next time.

Bye for now,

Jillian
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apple and custard teacake

6 May 2019



Sometimes its good to revisit old favourites. I've been making this cake for a very long time and decided to make it for friends last weekend. The cake is a nice old fashioned butter cake topped with cinnamon spiced apples and has a surprise inside, a layer of thick vanilla custard.



Even though its an age since I last made it, I remembered the cake batter being quite thick which made it a stretch to cover a 9 inch cake. Instead I decided to make the cake in an 8 inch tin and added 1/2 cup of buttermilk to the cake mixture. 



When I looked online the recipe I found was a little different from the recipe in my old cookbook, and that recipe also added 1/2 cup buttermilk. Great minds think alike.



Here's the recipe for you which makes an 8 inch cake. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. 



Apple and custard teacake 
Custard
2 tbs custard powder
1/4 cup (55g) caster sugar
1 cup (250ml) milk
20 g butter
2 teaspoon vanilla essence

Cake
200 g unsalted butter, plus 20g extra, melted
110g (½ cup) caster sugar
½ tsp vanilla
2 eggs
1¼ cup (185g) self-raising flour
¼ cup custard powder
Pinch salt
½ cup (125ml) buttermilk
2 (400g) apples, peeled, thinly sliced
1 tsp caster sugar
¼ tsp ground cinnamon

Method
To make the custard, combine custard powder and sugar in a small saucepan; gradually stir in the milk. Stir over heat until the mixture boils and thickens. Remove from heat; stir in the butter and essence. Press plastic wrap over surface; cool.

Preheat the oven to 180°C. Grease a deep 20cm round cake pan; line with baking paper.

Beat butter, sugar and vanilla in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined between each addition. Stir in the sifted flour, custard powder and salt and buttermilk, in two batches.

Whisk the cooled custard until smooth. Spread half of the cake mixture into the prepared pan; top with custard.  Dollop small spoonfuls of the mixture over the top of the custard then gently spread the remaining cake mixture over custard until completely covered. Overlap apple slices on top; brush with the extra melted butter, then sprinkle with combined caster sugar and cinnamon.

Bake for about 1 hour or until firm; stand 5 minutes before turning onto a wire rack to cool. This recipe can be made up to a day ahead.



The cake went down a treat with people coming back for seconds.

I'm about to drop my keys to the housesitter as  tomorrow I'm flying to Europe. First stop Geneva to attend a conference followed by a holiday in Greece and a few days in Helsinki on my way home. Pictures to follow. 

Bye for now,

Jillian 

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