Sorry I've not been around for a bit...I miss reading everyone's blogs. I've been madly busy and not very well. We're going away for a bit so I've been checking weather forecasts to decide what to pack. Half-heartedly because 'A' says if I don't take the right things with me, I can always buy them in Paris. ( A great incentive to travel light...!!)
I want to visit this tea-cum-yarn shop and this book shop, and buy a French magazine even though I'll only be able to read about a quarter of it. And eat continental breakfast and not worry about how fattening butter and french bread are, and drink lots of coffee. Preferably in somewhere like the balcony in the magazine.
And I just wanted to post these few photo's of a walk by river that we took before everything got much too busy. We've been having 'fridge forage' days because we don't have time to shop and we have to empty the fridge before we go away...So I've used up fresh vegetables and smoky fish and made a retro pineapple upside down cake but with spelt flour, before the pineapple shrivelled up to the size of a pinecone...
Sometimes make-do meals are the best kind of food ever...
...don't you think?
Bye for now...see you soon...
- One small to medium sized pineapple
- 100g/ 4oz soft butter or dairy alternative
- 100g/4oz soft brown sugar or Muscovado would be nice
- 100g/40z spelt flour
- 1 tsp baking powder
- 2 eggs
- Preheat the oven 180c/gas mark 4
- Peel slice and core the pineapple
- Prepare an oven proof dish by greasing with a little butter
- Place the pineapple slices in the bottom
- Cream the butter and sugar together.
- Add the eggs and beat into the mixture.
- Sift in the flour and baking powder and fold in with a metal spoon.
- Spoon the mixture over the pineapples in the oven proof dish.
- Place in the centre of the oven and bake for about 30 minutes until the cake is golden brown and set. Test by inserting a skewer into the cake. If it comes out clean the cake should be ready.
This is a very more-ish cake, delicious served warm as a pudding with yoghurt or custard or just as nice cold...