If you haven’t discovered Bev Cooks already then I suggest you check her out immediately! Along with being a great food blogger, her instagram is a must follow; she posts adorable photos of her twin babies that come with THE FUNNIEST captions. No one should be that good a cook and comedian, it just isn’t fair. This recipe is one I found on her blog and have been meaning to make for a couple of weeks. I didn’t make the rice part of the recipe (although it sounds gorgeous) and added a load more vegetables, as usual. It was so tasty (we all know I LOVE basil and I am a pretty big fan of coconut too) and I love how colourful (read: green) it is. This is such a nutritious and delicious dish, it is healthy and satisfying and you won’t feel cheated at all. Who wants a greasy takeaway when you can whip this up in way under 30 minutes?!
As a total chocoholic, I like to try and sneak cocoa into as many things as possible, especially savoury dishes. My favourite cocoa enhanced dishes are chili con carne and bolognese; I’ve never tried it with a chicken dish before, until I was inspired by this recipe on Paleo Leap. I changed it up a bit to use ingredients I already had but the general idea is very much the same. I roasted the drumsticks as opposed to grilling them because I was serving them with roasted vegetables and it made the whole thing easier, I’m all for easy food. These were very tasty,really quick and easy, a definite addition to the ‘again’ list.
When my copy of ‘The Perfect Scoop’ arrived I quickly set about to book marking all the ice creams that I wanted to make, as soon as possible, as in the ‘A-list’ of flavours in the book. 25 post it notes later, I decided to stop, for now, at the ice cream section and tackle the sorbets, sherberts and granitas at a later date. This book will make me fat or I’m going to spend the next 12 months making new ice cream flavours weekly and going for many runs. This flavour, cinnamon, was pretty high on my list of flavours to try as James and I both really love cinnamon. It is essential to use cinnamon sticks as opposed to ground cinnamon as you get so much more of a depth of flavour and all the intricacies that good cinnamon has to offer. It is like no ice cream I’ve tasted before. The flavour was so deep that it had James guessing what other ingredients I’d added, was there honey? vanilla? Nope, just good old cinnamon sticks with a traditional custard ice cream base. It is ice cream to die for.
On the subject of ice cream, I have been listening to the audiobook of ‘Abby Clements’ – Vivien’s Heavenly Ice Cream Shop‘. I’m only half way through but I am absolutely loving it. I highly recommend it to any fans of foodie chick lit.
Now is, believe it or not, the perfect time to start making your Christmas cake. In fact, you’re already late! In an ideal, very organised world, my mum likes to have her Christmas cake baked by April/May so that she can feed it for a good few months, before icing it. First (before baking), the fruit needs to be soaked in brandy for a week or so. Throughout the next few months I am going to do step by step posts on making a Christmas cake, as I make mine. This recipe is my grandma’s recipe and whilst I never got the chance to try hers (not in memory anyway), mum has made it every year and she is famous for it; I had friends at university begging me to bring some back with me after the Christmas holidays. It is boozy, decadent and every year my mum makes two, because the first one never makes it to Christmas day. This year I am making my own, as it is my first Christmas not living at home. I’m still going round on Christmas day, of course, but I’m excited to create my own Christmas too this year. Also, I’ve found the most amazing festive bundt tin and I will be making an almond bundt cake this year, for those crazies who don’t like Christmas cake (or greedies who want more than one cake – me!).
I’m going to attempt to make my Christmas cake with gluten free flour. I find gluten free cakes can be quite dry but given the amount of liquid (brandy) in this cake, I don’t see that happening. Fingers crossed it’ll work out. Eek!
I happily stumbled across a truly exquisite blog the other day called Local Milk, it is beautifully written, stunningly photographed and the recipes are right up my street. The recipe that really caught my eye, and that I had to make at the first opportunity, was the gluten free cherry clafoutis, especially since cherries are in season at the moment. It was a delicious, light and the cherries looked absolutely beautiful. A simple but definite centerpiece of a summer meal.