Snowed In: Teapot Cosy

20140203-091157.jpgSnowedInTeacosy2 After tromping about out in the snowy city- it’s not so bad to be snowed in when you have a lovely, cheerful pot of tea. This fun cosy is a quick and pretty knit to help you snug up in these cold and dark February days. It’s knit up in Cascade 220, which has a beautiful range of rainbow colors and is a true bargain at only about $9 a skein. You’ll need less than 90 yards of this so you’ll have loads left over for other cheery projects.

Snowed In Teapot Cosy on Ravelry $3.00 for the PDF knitting pattern

Tag your finished projects #florriemarie or #kniteatrepeat on Instagram or Twitter- we want to see them all! Happy knitting, Marie

Double Raspberry Pavlova


Perfectly pink meringue, sweet raspberry curd, fresh raspberries and tart creme fraiche are a wonderful marriage of texture and flavour in these little pavlovas. I have opted to make 6 mini pavlovas, however one large pavlova would work just and well and be equally delicious.

Serves 6

For the raspberry curd

6 oz raspberries (one carton)

2 egg yolks (save the whites for the meringue)

4 oz butter (1 stick)

6 oz Sugar

pinch of salt

In a pan over medium heat, whisk the egg yolks a little and quickly add all the other ingredients. Keep whisking until the butter and sugar is melted, keep this mixture moving or the eggs will scramble. Cook for another 8 minutes, stirring intermittently until the curd has thickened and coats the back of a spoon.

Pass the curd through a sieve to rid it of the raspberry seeds, and store in a little jar. The curd can be kept in an air tight container in the fridge for a couple of weeks.

For the meringues

2 egg whites

2 oz sugar

2 oz  sieved icing / confectioners sugar

Red or pink food colour

Heat the oven to 180℉.

Whisk the egg whites and a teeny tiny amount of the food colouring until the whites are stiff enough that they won’t fall if the bowl is turned upside down. Gently fold in the sugars.

Line a baking sheet with a silicon baking mat or a double layer of parchment paper brushed with a little oil.

The meringue can either be spooned out with an ice cream scoop or piped. You want to create a little indent in the centre either way.

For 6 mini pavlovas, I baked them for 1 hour, turned the heat off and left them in the oven for an additional 15- 20 minutes. A larger meringue will obviously take longer, set the timer for 1 hour 30 minutes and then check. If the tops are dry and crisp but the underneath still wet, carefully flip the meringues over, turn the oven off and leave, check every 10 -15 minutes. I like my meringues to have a little give in the centre.

Remove and let cool. These can be stored in an air tight container for 2-3 days.

Cream Topping

150ml/ 1/2 cup Heavy cream

75 ml / scant 1/3 cup Creme fraiche

Lightly whip the heavy cream and then stir in the creme fraiche. Set aside.

Assembling the pavlova

6oz fresh raspberries

1 oz dark chocolate

I like to crack the top of my meringues before filling them. It creates a lovely little nest to house the mounds of filling.

Spoon 2 tsp of the raspberry curd into the meringue nest, layer on a generous 2 tbsp of the cream, top with some fresh berries and grate on a little chocolate to garnish.


Enjoy, F.

Double raspberry pavlova pdf

Champagne Aubry

Vineyard: a Jouy-les Reims

Region: Chmpagne

Country: France

Vintage: NV


Importer: Skurnik wines

Grape: Torrontes

Alcohol: 14%

Price: $38.00


Fast moving medium small bubbles.


The light and fresh zest wafts up the nose and literally makes you mouth water and long to taste whats promised. Fresh apples, a little lime and faint toasty notes.


As promised, sharp and zesty, lemons, limes and granny smith apples provide a wonderful bite.

The second wave is a deeper flavour, toasty pastry and honey. The fresh apple develops into a delicious baked one in your mouth. The finish is so pleasant it seems to roll and roll around.


Strawberries and other ripe berries would pair wonderfully with this.

Florrie‘s footnote;IMG_8447

Valentine Hand Pies


I thought I would add a little Valentine’s twist to a favorite dessert that we make at the Flat. I usually make an open apple galette (similar to this blueberry one), but this time I wanted to condense the cute into little hand pie sized treats.

I know this may raise a few eyebrows- especially from Florrie!- but I am absolutely the worst when it comes to making pie crust from scratch. I have hot little hands, and I usually over knead and over work the dough and it comes out dry and hard and sad. So I cheat. That’s right. I’m a big fat cheater and I don’t care who knows it. Pillsbury ready made pie crusts are my dirty little secret. Don’t tell anyone, ok? But I do put in extra effort to make the little pies as pretty as possible! Redemption? I hope so. Here’s what you’ll need for the filling:

2 largish Granny Smith Apples, peeled, cored, and sliced thinly

Zest of 1 lemon

Juice of 1/2 lemon

1/4 tsp Ground Ginger

1/8 tsp Nutmeg

1 tsp Allspice

dash of Ground Clove

1/4 cup Granulated Sugar

1 tbsp Brown Sugar

1 package of Pillsbury Refrigerated Dough (two crusts)

1 egg

2 tbsp milk

2 packets of Sugar in the Raw Cane Sugar


Start by preheating the oven to 350 degrees F.

Wash, dry and zest the lemon, juice half of it. Pluck out any lemon pips and put the zest and juice in a large mixing bowl. Peel, core and slice the apples uniformly. You want them to be thin so that they cook evenly all the way through, but not paper thin or they’ll cook down into mush. I like to use my large slicer blade on my mandolin to get them really uniform.  Just watch your fingers please. Don’t be like me and slice the tip of your finger off. Ahem.

Add the apples to the mixing bowl, along with all the sugar and spices (yes you can add cinnamon- if you MUST) and mix it well. Set aside and prep your dough.

Lightly flour your surface and roll out the dough. Use a circular cookie or biscuit cutter to cut out rounds. I did two sizes, and I used the fluted side cause- cute, right?! Just make sure you cut two of the same size for each pie.

I also cut out a bunch of small circles using the fluted side, then I sliced each round like a pizza and the fluted edge made tiny little hearts for me to decorate the pies with.

Lay out the bottom half of your pies and put a heaping tablespoon of filling on each round. Try to keep it mounded in the middle, leaving a good amount of crust around the edge so you can easily seal it.

Wet your finger with a bit of water and run it along the edge of the bottom crust. Lay the top crust over the filling, matching edges, and use a fork to press the edges closed. I pressed the biscuit cutter over it once again to neaten up the fluted edges. Use a sharp knife to cut an X in the pie top. Wet one side of the tiny heart crust decorations and gently press them on top of the pies.

Line your baking sheet with parchment paper and lay each pie out on it.

Beat the egg together with the milk (you can use water if you don’t eat dairy) and with a pastry brush give each pie a good brushing. Lightly sprinkle some of the cane sugar on top of each pie. I like the cane sugar because it’s got big crystals and I think it looks very pretty after baking, but you can use table sugar too. Pop them into the oven and bake between 20-25 minutes or until they are a gorgeous golden brown and the filling is bubbling.


Cool on a rack. You can serve dusted with powdered sugar, a little ice cream or chocolate shavings, cheddar cheese, whipped cream (ummm how about a maple bourbon whipped cream?)- however you love your apple pie served. If you make them we would LOVE to see your pictures. #kniteatrepeat on IG so we can see your handiwork. Enjoy!



Alta Vista Torrontes

Vineyard: Alta Vista IMG_8432

Region: Salta

Country: Argentina

Vintage: 2013

Producer: Alta Vista


Grape: Torrontes

Alcohol: 14%

Price: $15.00


Shimmery, pale gold with the faintest hint of grass green.


Like the appearance is light and airy, Faint notes of citrus play with sweet elderflower.


Initially florals roll fast and free from the glass onto the tongue. Chasing behind quickly is a little minerality that subdues the florals. There is a little astringency and thinness in the first mouthful, keep sipping and what develops is rather pleasant. White peaches mingle merrily with ripe honeydew and elderflower. The zesty zing of grapefruit provides a great balance along with the gentle acidity, that just seems to delicately dance around. It’s like a wonderful waiter at dinner, there to make everything better without imposing. A short, crisp, sweet granny smith finish.


This would be great with fish or some spicy Thai food.

Florrie‘s footnote;

A little light for a winters night by the fire, it makes one wish for long summer evenings.

Strawberry Shortbread

I think shortbread has to be my favourite biscuit, they are buttery and crumbly, a perfect combination. The strawberries provide a little extra sweetness and bite to these moorish morsels. Makes 12 fingers


1lb fresh strawberries

6 oz room temperature butter

3 oz sugar

6 oz all purpose flour

3 oz semolina/ pasta flour

Parchment paper

Baking sheet

9 inch square loose bottom pan, or equivalent

Pre heat oven to 170℉

Place the parchment on the baking sheet.


Wash and hull the strawberries.

Slice the strawberries 1/4 inch thick and lay them onto the parchment paper.

Bake for 1 hr 15 minutes.  Turn the strawberries over and bake for an additional 1hr 15 minutes. Remove from the oven, the smaller slices will be ready now, the larger slices may require an additional 30 minutes. The slices should not be completely dehydrated, they should still be a little tacky to the touch and soft. They will continue to cook in the shortbread dough.

Heat oven to 300℉

Dice the strawberries and set aside, there should be roughly 4 oz of strawberries now.

Combine the butter and sugar until creamed together, add in the flours, and beat until just incorporated.


Add in the strawberries and beat a little more. Work the dough with your hands until smooth.

Press the dough into pan, push it all the way to the edges, and make sure it’s an even thickness, about 1/2 inch, you can use a smaller rolling pin or smooth glass to do this.

Prick the dough all over with a fork and pop it on the centre of the lower oven rack, bake for 55 minutes.


Remove from the oven and slice into 12 even fingers and sprinkle with extra sugar.

When it’s cool remove from the pan and devour.

Here’s the printable recipe – Strawberry Shortbread