The Bear and I made some popsicles recently. This strawberry/blueberry combo was a hit.
- a handful of strawberries, blended
- a handul of blueberries blended with a tbsp of Greek yogurt
1. Fill half a popsicle mound with the blueberry blend
2. Top up with the strawberry blend
3. Freeze for 5 hours before demoulding.
The above is in fact our second salad harvest in the space of a week – kale, chard, rocket,spinach, lettuce and mangetout. Lovely, earthy freshness!
The bear kept busy with playdohs this morning. She excitedly beckoned me over to see the fruits of her labour. Quite creative, I must admit. Apparently the green gingerbread is for me, Pandan flavoured. She knows me well.
A few years ago, hubby and I attended a book launch/cooking demonstration by Bill Granger at Waterstones in Piccadilly. Bill was promoting his then latest book, Bill’s Basics. He signed a copy of the book I purchased, ‘Dear X and Y, I hope this inspires many great meals together!’
I was flicking through the book earlier and started tearing up upon seeing the note. How did I get from trying out countless new recipes on a weekly basis to eating chili con carne four days a week, every second week?
In that book, is a very simple recipe for a pudding- peach and blueberry, in a cakey batter. I made it for our good friend Stavros and his parents when we visited them many years ago.
Here is a link to the recipe. I made it this evening with the Bear. We served it with cream but it would also go well with custard/ice cream.
Peach and blueberry pudding
It reminded of old times, when this blog was actively updated and I had the time/energy/inclination to test new recipes.
Pandan leaves are widely used in Souhtheast Asian cooking, both sweet and savoury. We always had plants growing, almost wildly in our garden, requiring minimal care.
One of my favourite cakes is Pandan cake. I only developed a taste for it in the last few years. One of mum’s friends made the best Pandan cakes ever, often supplying us with freshly baked treats whenever we visited.
Pandan leaves are available in oriental supermarkets in London. Though nothing beats using freshly juiced Pandan for cakes, I’ve come to rely on bottled Pandan essence.
I modified a Mary Berry recipe (lemon tray bake) for a Pandan version and it came out beautifully.
Omit the lemon zest, and ingredients for the glaze. Replace with 2tsp of Pandan essence, 1/2 tsp vanilla extract and 10g Dr Oetker lime green food gel, for flavour and colouring. Bake for 35 mins, 180 degrees Celsius.
Do try if you’re a fan of Pandan cakes. It’s a lovely taste of home and some of that homesickness and longing does go away, albeit temporarily.
This is a really quick dinner to whip up especially midweek when you’re battling late nights at work, endless laundry and the temptation to order sub-par takeout.
Tenderstem broccoli (or purple sprouting, which was in season when I tried variations of this recipe, kale, pasta, garlic, anchovies, mushrooms, grated cheese, salt, pepper, olive oil. That’s it.
How much (serves 2)
- 250g dry pasta (I used Tagliatelle, cooked for 12 minutes, reserve 1/2 cup cooking liquid,drained)
- Fry Lite spray
- 1 clove of garlic
- 2 pieces of anchovies (I used the bottled variety), finely chopped
- 1/2 tsp dry chille flakes (optional)
- a handful of kale, washed and trimmed (par-boiled)
- a handful of tenderstem/purple sprouting broccoli, trimmed (pa-boiled/steamed)
- a handful of chopped chestnut mushrooms
- salt and pepper to taste
- grate parmesan cheese
- Heat a non-stick frying/sauté pan on your stove-top (medium heat)
- Spray Fry Lite onto the frying pan and saute the garlic for 20 seconds and anchovies
- Toss in the chilli flakes (optional), kale, broccoli and mushrooms
- Give the veggies a good mix and toss and leave to cook for 3 minutes
- Add the pasta and reserved cooking liquid to the veggies
- Leave to cook for 1 minute
- Season with salt, pepper
- Serve with grated parmesan
The Bear and I made this amazing lemon drizzle traybake, a Mary Berry recipe a few weekends ago. It was absolutely amazing, spongey, lemony and sweet. Some tips – make sure your baking powder is fresh (for that spongey texture, and cake-rise) and for the glaze, gradually add sugar to water. I didn’t (want to) use 175g sugar for the glaze (on top of the 225g already in the cake mix) and found a gradual approach to the glaze-mix was a sensible one for me.