As broad bean season nears its end we are taking full advantage of the last few in the garden and making the most of the warmer weather.
The thing I love most about this recipe is that there is always someone to help with shelling the broad beans.
The New Year has well and truly begun and I am welcoming 2014 with open arms and hoping that this year brings back the inspiration needed to come back here and stay for a while.
During my break from here, I became comfortable in the instagram community because I love the daily pics, the creativity, the beautiful inspiring community and of course the conversations. I love that you can post
a pic and get people talking. I love that I don’t have to post a pic but I can still pop in whenever I want to and have a conversation with someone. I love that I don’t feel like I HAVE to, but that I WANT to. I love the support. I love that sometimes we all share the same problems. I love that we can help each other with our queries. I love that there will always be someone awake at some strange hour to click a “heart” on your photo.
But you know what, I miss it here, I have been missing it for a while. Truth is, once you are gone for some time it’s so much harder to get back.
A friend recently told me that she returned to blogging because “…I want to say more!” and it’s true, sometimes you just need to say a bit more.
So Cath, this post, and recipe are especially for you.
As the weather warms up the kids tend to ask for
something cold and yummy to enjoy after school.
Reading the ingredients labels on ice cream I feel at
a loss trying to figure out what all those numbers mean, I mean really, it’s
just ice cream, how many ingredients need to be in there after all.
I love to try and make everything from scratch so why not ice
cream, well I had a go and using an ice cream maker made it really quick and
When it comes to banana bread nothing beats this version
but I wanted a healthier option so after a few attempts I came up with this.
No added oil or white sugar and it’s sweetened with honey, dried fruit and as a bonus, it also has some extra hidden vegetables.
I get asked a lot at markets what a red velvet cake is and despite what many people think, it’s not just a vanilla cake with red food colouring.
Red velvet cakes contain buttermilk and a small amount of cocoa powder. These ingredients give the cake a subtle and very distinctive flavour which makes it different to a chocolate or vanilla cake.
The original red velvet cake is said to have had a reddish hue that was caused by the reaction between natural cocoa powder and an acidic ingredient, like buttermilk.
Nowadays the intense red hue mostly comes from red food colouring.
If you have been following on instagram you would have noticed a few trials for natural red velvet cupcakes with beetroot.
Good news, the kids loved them and even though they know they contain beetroot they don’t seem to mind.