On the 12th of June an exhibition devoted to Grace Kelly opens in Monaco, created by his son Alberto...I was thinking to go there for my birthday, on the 14th of July, which is also the day of the storming of the Bastille, France national celebration...Grace Kelly is such a worldwide icon and to see an exhibition designed by her own son, I think it is an unmissable opportunity!Who hasn't seen a movie of hers? Who hasn't dreamed watching her wedding with Prince Rainier? and who hasn't feel sad for such a miserable death...?
well if you have the chance you should go, also because is always a nice idea to spend a couple of days on the coast of France and maybe go shopping to Nice( a city I love!) or Cannes, or maybe make a trip to see the wonderful Perfume Factories in Grasse (especially Molinard...)
This is the right season to go there, thanks also to its mild temperature and sunny days!
And don't forget to fill your hungry bellies with tons of baguettes and pissaladières, croissant and pain au chocolate!
In such a French Mood I made a French-like recipe, that really reminds me of France, with its strong smell of Almonds and Vanilla,with a little touch of honey...
140g all-purpose flour
85g powdered sugar
Pinch of salt
50 g chopped almonds
Half teaspoon of almond extract
Half teaspoon of vanilla extract
Half teaspoon of lemon zest
40g butter melted and cooled
1 tablespoon of Honey ( but you can also use Golden syrup…)
Sift the flour, sugar, and salt together into a bowl, then add the almonds chopped (not too fine, it’s better to have something crunchy in the batter!).In a separate bowl, whisk the eggs together with the almond and vanilla extracts(what a perfume, you will smell!) and the lemon zest. Add to the flour mixture. Mix until combined. Combine together the melted butter and honey. Then add the butter mixture to the other ingredients, making sure it gets completely incorporated into the batter. Let the batter sit for 1 hour in a cool place.
Preheat the oven to 200°C (400°F). Fill the molds 3/4 full with the batter, and bake for 8 to 10 minutes, or until light brown.