Capturing my love of whole foods, combined with the activity
of a bustling kitchen.
A weekly collection of photos from the center of my home.
* * * * *
- Therapeutic flour sifting. Four times to make a spicy coffee cake using a recipe shared on the blog hop here
- H's favourite, poached egg topped, toasted crumpet with butter and Marmite breakfast. That was the best egg I've ever poached...must have been a really fresh one...
- Fresh watercress from the farmer's market for salads
- Porridge with strawberries from the garden, sour yoghurt and a little trickle of maple syrup
- Gradually emptying the store cupboards and using things up before we leave. Like Miso soup, with salmon and asparagus
- Vegetable soup with spelt spaghetti
- Marinating chicken for the BBQ
- BBQ baked cod steak with garlic, ginger, lemon, sea salt, black pepper and asparagus spears all cooked in their own little foil parcel
- Served with basmati rice cooked this way and eaten with butter and sumac
- The easiest banana and strawberry ice cream. Gluten, dairy and sugar free just two ingredients
- Elderflower cordial made with golden caster sugar using this recipe
The easiest Dairy free banana and strawberry ice cream ever
Bananas about two per persons portion and a handful of strawberries. Just freeze whole ripe bananas. Remove and allow to thaw a little. Peel and cut into chunks and blitz until soft and creamy. Add chopped strawberries and continue blitzing. If you like soft ice cream you can serve immediately or return the the freezer for a firmer texture.
The more berries that you use the less creamy the texture will be.
You may like to add a little maple syrup or honey if you like a sweeter ice cream. Or serve it with a trickle of either.
Bananas about two per persons portion and a handful of strawberries. Just freeze whole ripe bananas. Remove and allow to thaw a little. Peel and cut into chunks and blitz until soft and creamy. Add chopped strawberries and continue blitzing. If you like soft ice cream you can serve immediately or return the the freezer for a firmer texture.
The more berries that you use the less creamy the texture will be.
You may like to add a little maple syrup or honey if you like a sweeter ice cream. Or serve it with a trickle of either.
Beautiful pictures! You've managed to make me hungry at 10pm. Thank you for sharing!
ReplyDeleteChristine from earthapplestudio.com/blog
Oh no, sorry. Maybe you could have a little snack?
Deletedeb
Everything looks delicious! I'm seriously envious of your delicious menu, particularly the crumpets, I so miss crumpets. Not the marmite though ; )
ReplyDeleteThanks Emmalina. You either love it or hate it! My daughter is obsessed with both crumpets and marmite so whenever she's home from uni I make sure that I have some in. I've never tried making crumpets, but I must have a go sometime.
DeleteI love your pictures! Thanks for commenting on my blog. I just painted the kitchen green and white a short time ago, thanks for your compliment!
ReplyDeleteYou're welcome Lisa. It looks gorgeous.
Deletedebx
Oh the cleaning cupboards for the move!! Ingenious and yet I always moved food anyways....Everything looks delicious!
ReplyDeleteThanks Karen. We're working on the freezer now too.
Deletedebx
YUM! So much gorgeous foood. I'd like to come visit :)
ReplyDeleteThat would be great...
Deletedeb
Everything looks delish! Drooling over your coffee pot. And cannot wait until our move to break out my new LeCreuset cookware. Really enjoyed your blog!
ReplyDeleteThank you Lisa. I love my LeCreuset most of it's really old but they are my favourite pots and pans. Happy move.
Deletedeb
Looks amazing!
ReplyDeleteThank you Heather.
Deletedeb
Hi Deb.. Thank you so much for such an inspiring post once again.. Your food is terrific... I love the ice cream idea and am going to try that today.... Love your kitchen cupboards and all of your food.. Hope all is going well with your move.. God bless....
ReplyDeleteHi Faye, Thank you. I hope you are having a wonderful time in Fundy, and that you like the ice cream too. The more banana you use the more creamy it is, and more berries a little more like sorbet. It's really delicious, very easy and so healthy. Lovely for summer. We don't leave for another month but have so many things in the garage and garden shed and loft that we are starting to pack and sort out now. We are getting so excited and when I see your cottage it makes me even more impatient to move.
ReplyDeleteI hope the sun is shining for you.
debx
Hi Deb, everything looks delicious!! I have to try the spicy coffee cake and the banana and strawberry ice cream, I have a dear vegan friend and when we meet I never know what to serve as dessert! Thanks for your comment, I really love Bake Off Uk and Mary Barry, Bake Off Italy wasn't so interesting! And we didn't have Mr Hollywood and his blue eyes ;-) Hugs from Italy!
ReplyDeleteI usually end up making either poached pears with a berry sauce or coconut rice pudding on vegan days or fresh fruit so I was glad when I first discovered that you can make creamy banana ice cream this way and then experimented with adding other fruits. It's shame that you didn't enjoy the Italian version so much. Maybe Paul Hollywood will come for the next episode.
DeleteHugs to you too, have a great weekend.
debx
You have such an artistic eye--I can see it in your cooking, your photos, your kitchen. Wow. (I have to admit, though, that sifting flour is my *least* favorite part of baking a cake! Always has been.) Thanks so much for sharing!
ReplyDeleteOh thank you. That's so kind of you to say. I found it very therapeutic, maybe because I haven't done much baking recently.
DeleteHave a lovely weekend.
debx
Oops, I lost my comment.
ReplyDeleteI was saying that I made dairy-free ice cream earlier on, using coconut milk, cashews, raspberries, and coconut sugar. :) I have yet to try it - it's waiting in the freezer. I liked ice cream made from bananas, as well, and it got my mother eating a little bit, when she had no appetite.
I LOVE crumpets. I grew up with them in England, and love them slathered in butter.
Hi Debby,
ReplyDeleteWhat beautiful and yummy looking food. I have never been able to make a Miso at home like one gets in the restaurants. Maybe you'll have some hints for me.
XO