I have mentioned before on the blog that I try to eat in a healthy fashion. Mostly! I say mostly because I am inordinately fond of cake; I also like to eat the occasional burger and fries with a dollop of added-sugar-horror aka tomato ketchup on the side; and I indulge in the odd ninety-nine ice cream cone.
Tag Archives: Recipes
Healthy and Delicious Fridge Cake
Filed under Cake, Food/Wine, Healthy Living, Recipes
Saint-Émilion au Chocolat
Gosh, one month melds so rapidly into the next and before you know it the just-begun year is more than half over. Time does indeed fly: Easter now feels as distant as the outer reaches of the solar system yet was only three months ago. Now that summer has hit its stride Easter also seems like a different planet, one where the days were colder and central heating was needed as a talisman against the evening chill.
Baking: Banana Bread with Walnuts and Sultanas
I recently had an existential showdown with some bananas. As existential showdowns go it wasn’t in the same league as Oscar Wilde’s with the wallpaper in a Parisian hotel, where he reputedly uttered the immortal line: ‘one of us has got to go’, while lying on his deathbed and looking at said wallpaper.
Baking: Chocolate Scones
One perennial on my annual to-do list is to eat in a healthy fashion. It’s not that my diet is intrinsically unhealthy just that it is forever in need of a little tweaking. Eating in a healthy fashion is a rather nebulous notion so I have honed in on just a few things I would like to do. One is to drink more water, more wheat grass juice and more blueberry smoothies. When I say more I am going to aim for an achievable one litre of water per day, two to three shots of wheatgrass juice per week and the occasional blueberry smoothie. The other change I would like to make is to dissolve my enduring belief that foodstuffs are divided into the good and the bad. In other words so long as I don’t overdo it I am not going to beat myself up for indulging in the occasional not-so-uber-healthy treat.
Filed under Recipes
Baking: Tomatoe and Chilli Tart
If you read the post immediately preceding this one you will now that, for the month of November, I am on a sort-of-a-detox and a sort-of-a-diet (hereinafter known as a double SOAD). Strangely since I started said double SOAD food hasn’t dominated my thoughts nor have I obsessed for a nano-second about some mega-meal I might eat on the first of December when I have finished the double SOAD.
Proust. Golden Syrup. Flapjacks
I had a Proustian moment when I saw these golden syrup and black treacle tins (pictured below) used to store sugar sachets in the Summer House café in Lismore. Saying that may casually imply that I have read Marcel Proust’s major opus A la Recherche du Temps Perdu, which for the record I haven’t. But I know the story of how Proust, on tasting a madeleine which had been dipped in tea, was transported back to the landscape of his childhood to a time when his aunt customarily gave him a similar tea soaked madeleine each Sunday morning. When I saw the Tate & Lyle tins I remembered the days of my childhood when home-baked treats were plentiful and a tin of golden syrup was always a staple in the store cupboard.
Filed under Recipes
♥ Baking: Last Minute Christmas Cake
As an expression, it’s never too late to bake a Christmas cake, may not be in the same league as one of my favourite quotes ‘It’s never too late to be who you might have been’ (George Eliot). This recipe is from a Delia Smith Christmas Cookery book; she calls it last-minute Christmas mincemeat cake. It seems to prove the point that as in life so too in Christmas baking it’s never too late. Once cooked it can be iced in the traditional way, topped with a glazed nut topping, or simply left as is.
♥ Baking: Bread
I love the glorious aroma of freshly baked home-made bread. However I have limited bread making skills and I am rather scared of using yeast so other than occasionally making focaccia I tend to stick to baking breads that don’t require it. The yeast free spelt bread pictured above is very easy to make; it is just the thing when you want to cut back on your wheat intake and it tastes delicious. The recipe comes from ‘Cornucopia at Home: The Cook Book’.