…and off we go! Here goes with my first post this year. It’s a juicy grapefruit salad.
a handful of lamb’s lettuce
1 tsp cardamom
1/2 a lemon
3 tbsp olive oil
1 tbsp honey
salt and pepper
Cut the grapefruit into small slices. Chop up the avocados in cubes and slice the fennel. Scatter the lettuce into a bowl and add the grapefruit, avocado and fennel. Whisk the dressing ingredients together and pour over the salad.
No need to start the year with a guilty conscience. Now enjoy this!
With the beginning of the Christmas count down today, it is definitely time for me to make my Advent Wreath. (Especially as the day after tomorrow is the first Sunday of Advent) So here goes for a quick and easy DIY job…
4 candle holders
a straw wreath
pine cones (any decoration material you like)
Cover the straw wreath with pine branches and bind them on with the wire. Place the candle holders with the candles at 12/3/6 and 9 o’clock. wrap wire around your decorations and stick them into the wreath. Bind the string around the candles and tie the labels on.
…now that’s done I can relax and wait until Sunday to light the first candle…
Autumn is well on its way. With chilly temperatures and nearly all the leaves off the trees (plenty of rake work to be done in the garden), it feels as though winter is just round the corner. So what better way to enjoy a snug afternoon than with mug of tea (or coffee in my case) and a scrumptious piece of cake.
125g/ 0.5 cup unsalted butter, at room temperature
125g/0.5 cup sugar
a pinch of salt
1 tsp cardamom
3 small/medium ripe pears, peeled, cored and chopped
75g/ 0.3 cup flour
200g/ 7 oz ground almonds
1/2tsp baking powder
50g/1.7 oz flaked/sliced almonds
Icing sugar, for garnish
For serving (optional)
100g/ 3.5 oz mascarpone cheese
Pre-heat oven to 180°C/ 355° F. Grease an 20cm/8-inch springform pan and line the bottom with a round of parchment paper.
Prepare pears, by peeling, coring and chopping. Set aside. Beat the eggs,butter, sugar, salt and cardamom together, until pale and fluffy. Fold in the flour, ground almonds, baking powder and the pears. Spoon batter into the prepared springform. Bake for 25 minutes then take it out, break the crust and sprinkle the sliced almonds on top. Replace in the oven and bake for another 25 minutes. Leave to cool and dust with icing sugar.
To serve, mix the rind of an orange, 2 tbsp of orange juice with a 100g/ 3.5 oz of mascarpone cheese and add some icing sugar if needed.
…and all you need is to do now is to create a little “me time” snuggle down and enjoy!
Pumpkin is a perfect ingredient for a rustic recipe.
With the kids due back from school (it’s absolutely pouring outside), they’ll definitely need a little warming up with some comfort food…
1 tsp salt
10 tbsp water
1kg/ 2.2lbs Pumpkin
a couple of twigs of thyme
nutmeg, salt & Pepper
Make the dough and leave to chill for about 30 minutes. In the meantime chop up the onions finely and the pumpkin into rough cubes. Fry the onions until slightly brown. Steam the Pumpkin for about 15 minutes. Preheat the oven at 250°C/ 482°F. When done, roll the dough out and put it in your pie tray. Layer the onions on the base and cover with the pumpkin. Pour the Topping over it all and garnish with pumpkin seeds and thyme. Bake for 25-30 minutes.
…and as you can see, it goes down very well with a little (or in some cases a lot) of grated cheese…
…the verdict: “Not bad!”
(I’ll let you be the judge of that)
I came home yesterday evening from the kids training, to find a bowl brimming with delicious, luscious raspberries on my doorstep. It didn’t take me long to find out where they came from…due to a missed call on my mobile. My very lovely, elderly neighbours (am I allowed to call them that? They are over eighty!) dropped them by.
So I just couldn’t resist making this post…
1 bowl of raspberries
1 bottle of raspberry sirup/squash
500g/ 2 cups mascarpone or philadelphia
500g/ 2 cups low fat curd cheese
400g/ 13.5 ozs sponge biscuits
1 bunch of mint
Mix the mascarpone and the curd cheese together and put half the mixture in a separate bowl. Stir in a couple of handfuls of raspberries and a dollop of sirup into to one of the bowls to create the raspberry creme. Lay the sponge fingers into the form (25x15cm) and soak with the sirup, spoon the raspberry creme over them and place another layer of sponge fingers on top, drizzle some sirup over the sponge fingers and cover with the creme from the other bowl (if you like it sweeter you can add some icing sugar). Decorate with raspberries and leave in the fridge for an hour or two to chill.
Just the right after school/ homework treat!
Maybe you should treat yourself too….