I’m back from my summer break and ready to spoil you with a deliciously fruity treat. Something to enjoy while you relax in some of the last rays of summer. But beware! It has addiction potential…
200g/ 1Cup flour
2tbsp icing sugar
100g/ 0.5Cup butter
100g/ 0.5Cup blackberries
3tbsp brown sugar
1tbsp corn starch
milk to brush the edges
Preheat the oven at 200°C (392°F). Mix the ingredients of the dough together and leave to chill in the fridge for about an hour.
Wash and prepare the fruit (slice the apples and the plums). Add the Sugar and Corn starch and mix carefully. Roll the dough out to a circle of about 30cm diameter. Put the filling in the middle leaving a rim of about 3-4cm. Fold the edge in over the filling. Brush the overlapping dough with milk and sprinkle the sugar and cinnamon over it. Place in the oven for about 20-25 minutes until the edges become golden brown.
Now find yourself a cosy spot, maybe a good read and indulge yourself with your well deserved treat…(well you’ve got the washing up to do later)
It’s definitely time to do a Spring post so here goes….
A delicious way to enjoy your greens (and a cheeky way to get the kids to enjoy them too). It’s a courgette, parsley and spinach pizza, with a crème fraiche base.
200g/ 7oz crème fraiche
2 egg yolks
150g/ 5.2oz grated gruyère
2 spring onions
100g/ 3.5oz spinach
1 bunch of parsley
salt & pepper
Preheat the oven at 200°C/ 392°F. For the base mix the egg yolks, the crème fraiche, 100g/ 3.5oz grated gruyère and 3/4 of the parsley together and season with salt and pepper.
Roll out your pizza dough and spread the base over it (leave an edge of about 1cm free). Cover with fine slices of courgette and spring onion. Cover with the spinach and sprinkle with the rest of the gruyère. Bake for about 10 minutes.
…maybe it should have a cool name for the kids… Power Pizza, Galactic Green Pizza or something like that.
A little something to cheer things up…It’s grey and cold outside, the perfect excuse to bake some cupcakes. If you feel like joining in, then get your spoons spinning!
a pinch of salt
1 orange (zest and juice)
1 sachet (1tbsp) baking powder
Preheat the oven at 180°C/ 356°F. Mix the ingredients together. Fill the mixture into your cupcakes (the mixture is just enough for a dozen) and put in the oven for 28 minutes.
As an extra treat you can top them off with some icing.
It’s a lovely late summer day and I’m making the most of it with this little treat. An almond & plum cake, a truly delicious combination. You see for yourself and give it a go!
125g/ 4.4oz butter
125g/ 4.4oz sugar
a pinch of salt
200g/ 7oz ground almonds
100g/ 3.5oz flour
1 tbsp baking powder
1.5 dl/ 0.3pt milk
1 orange peel
1 tsp cinnamon
Preheat the oven at 180°C/ 356°F. Mix the ingredients together. Pour the mixture into the greased cake tin. Slice and pit the plums and place in a circular pattern onto of the mixture. Scatter the sliced almonds on top and bake for 35 minutes.
When it’s cooled down, sprinkle with the icing sugar.
Get yourself a cup of coffee, go outside and enjoy a slice (or maybe two slices) of your treat…
With the summer holidays just round the corner, we’ve had a couple of school/ kindergarten “end of the year” parties. For one of those events I made this salad, it went down very well and one of my friends asked for the recipe…so this is for you Francesca.
500g/ 17.6oz couscous
600ml/ 1.2pt vegetable stock
5 tbsp olive oil
200g/ 7oz pistachio nuts
1 handful of mint leaves
5 tbsp olive oil
1 1/2 limes (juiced)
(1 tsp of honey if you like)
salt, pepper & couscous seasoning (coriander, cumin, chili, anise, mustard seeds, cinnamon)
Boil 600ml of stock, take off the cooker and pour the couscous into the pan. Leave to soak for about 5 minutes. Add 5 tablespoons of olive oil and stir it with a fork to get rid of any clumps. Free the pistachio nuts from their shells (you might need double the amount if your kids help out). Chop up the apricots and mint leaves. All you have to do now is add all the ingredients and pour the dressing over it.
So simple! Give it a go!