Where did December come from?! This year was plodding along at a seemingly reluctant pace, and now all of a sudden it’s the last month of the year, the final chapter of 2014.
Exactly this time last year, we we’re packing our suncream and insect repellant, ready to embark on 3 months travelling around Sri Lanka and Indonesia. It feels like yesterday but also like forever ago.
Fast forward a year and I’m sat in thermals in front of our fire, with a big mug of coffee, planning recipe ideas and watching the frost melt away.
The sky was so clear last night, I’ve never seen so many stars scattered across the night-time curtain of dark blue. Then, when the sun rose, there was a crisp, silver blanket spread over the city. Blades of grass turned into silver swords, puddles into mirror like circles. The mist sitting so heavily along the canal. The first frost of winter.
The condensation on the inside of our boat’s windows had frozen, and we could see our breath, it was so cold. Thankfully we have a brilliant wood burner, and it soon melted away any trace of winter.
C arrived home last week with a big grin on his face. When I asked him what he was so happy about, he emptied his pockets and produced three big parsnips. “I’ve brought you some parsnips” he announced. As it turns out, they were the first vegetable his colleague had managed to grown in his veggie patch. His colleague had brought them into work and dished them out to everyone.
I, however, did not share C’s excitement. I’ve never really understood parsnips, feeling like they don’t really add much to anything, and lack the flavour that so many other roots have going for them. But you can’t say no to free food, so I decided to give them a second chance.
Now, this isn’t your run-of-the mill jam recipe. It’s simple and doesn’t involve any cooking. My kinda jam!
I’m not a massive toast fan anymore, so tend to not eat too much of this fruity, sticky treat. I like a dollop of it on my porridge now and again. But since making this recipe, I can’t stop eating it, thickly spread over a good bit of toasted bread!
I love the colours that autumn brings. The bright oranges and reds, the endless pink skies. But it’s been a little wet of late, and it is getting to me. It gets to my bones and makes me ache inside. But I am lucky to be able to come back to the boat, get the fire roaring and snuggle up in front of it. Our wood burner packs some heat, and in no time I’m sat in a vest with the windows open, fanning myself with an old magazine.
This recipe is a great alternative to a good old Sunday roast, or just when you need something warm and comforting to see you through these long winter nights. It’s really easy to make, and you can play around with the herbs and spices to fit the flavours to suit your needs!
Unfortunately, we both enjoyed these so much, they barely even touched the plates. Hence the no ‘end result’ photo. But hey, use your imaginations, and serve these little beauties with whatever you wish!
“There is nothing better than a friend, unless it is a friend with chocolate.”
OK, I love these little things. Like LOVE them. So much so that I contemplated not sharing the recipe, I wanted these little bad boys all to myself. But where’s the fun in that? Plus, sharing is caring, right?
These beauties are so easy to make (especially if you cook the quinoa the day before), and super charge an otherwise dull lunchbox! They are ready after an hour or so, and because you are using a high percentage dark chocolate, you don’t even need to feel guilty about going back for another one, and another, and another…
OK, So I know halloween has been and gone, but Autumn is still alive and kickin’, and that means pumpkin in all it’s glorious forms!
So technically this ‘Pumpkin Pie’ is actually a butternut squash pie, but that just doesn’t sound quite as good. But the squash gives a slightly better flavour and texture than the pumpkins that are around at the moment.
This pie was inspired by a good friend of mine over at Happy Hearted Kitchen and also from one of Tom Hunt’s recipes. It’s not too sweet, so if you’re not a huge sweet fan, fear not, for I think this suits most peoples taste.
OK, So I know I just did a breakfast post, but I felt this little marvel needed sharing straight away, and it’s not technically just for breakfast!
I love avocados, they are packed full with vitamins, fibre and healthy fatty acids! They also contain 35% more potassium than a banana.
I’m pretty ‘pro’ breakfast, hell, I get excited about breakfast as I’m falling asleep at night. So many great options to begin your day, I just don’t get why some people skip it.
The Spanish have a old proverb; Eat breakfast like a king, lunch like a prince, and dinner like a pauper. And I sure won’t argue with that.
Pancakes are one of my favourite breakfasts, I love creating the batter, whisking it until light and fluffy, but mostly I like them because it feels like I’m eating cake for breakfast! Who wouldn’t want that? I prefer the American kind, thick and fluffy. And replacing regular flour with Coconut flour gives them that extra kick, and starts your morning off with a bit of OOMPH!
This recipe is a little bit loose, and a bit of guess work, if you wish to add more flour to thicken them up, then do, likewise if you’d rather thin them out a bit.
OK, So I’m kicking off the blog with something nice and simple, but delicious nonetheless!
I’m a big fan of anything Oat-y, but especially porridge. I love that warm fuzzy feeling you get as it works it way from your mouth to your stomach. And the way it can heat your body from the inside out. I love it!
Autumn has come around all too quickly, as it always seems to. However this does mean one thing, WILD BLACKBERRIES! They are everywhere along the canal, I sit at the back deck with a tuppawear and snag them off as we drive past, collecting big hoards of them in no time. There’s something a little smug about picking your own wild fruits and vegetables.