All posts tagged: recipe

‘I Like’ Friday. The planting, reading, sketching and eating edition

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Lots of things to like this week. Flowers starting to bloom on the trees being a big thing to like.  Here are some more things to like this fine Friday. This soup from Meet Me At Mikes looks like an essential.  I just need to find fresh tumeric which I have never used before, I have only had dealings with the bright yellow powder. I bought this book called Urban Watercolor Sketching by Felix Scheinberger and it is gorgeous as well as full of information.  More guidance than instruction and tons of inspiration. At last I have managed to read a book this year and now I am on my second.  This one is a great read, it is All the Birds in the Sky by Charlie Jane Anders.  It  is a little bit magic and a little bit science. These DIY affirmation cards look so lovely, I want to have a go at making a deck for myself. After taking this  Sketching class at Skillshare, I am feeling a little more confident in my outdoor …

Juneberry Muffins

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Every year for a short period of a week or two, our little tree in front of our house produces lovely juicy purple berries.  The birds love them and every time we pick them I am sure there is a gang of mockingbirds waiting to pounce. We gather what we can and bake them into freezable goodies, this year I made lots of muffins.   The berries look like blueberries, but a bit bigger and not quite so blue,  they have a very subtle taste of almond when they are baked in a muffin.  Almost like I have added a touch of almond essence which I don’t, but I am sure it would complement the juneberries very well.   Juneberry muffins with streusel topping. (makes 6 large muffins) 1 1/2 cups all purpose flour 3/4 cup sugar 2 tsp baking powder 1/3 cup coconut oil 1 egg 1/3 cup milk (you may not need all of this) 1 1/2 cups berries Topping 2 tbsp white sugar 2 tbsp brown sugar 3 tbsp flour 3 tbsp …

Let’s make Flavoured Salt

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  Last weekend I was listening to ‘The Splendid Table’ on NPR and they mentioned Lemongrass salt, like it was something we should all whip up along with a myriad of other salts as soon as you can imagine them and their uses. This got me thinking.   I have lemongrass in the garden.   I love to grow it, but never really know what to do with it except smell it every time I walk by.  It would be great to have lemongrass to use all year round too. So, I had a go!  I cut a handful of lemongrass stalks and took off the outer layer, chopped them super small, as tiny as my knife could chop.  Then I mixed 2 tablespoons of rock salt with 1 tablespoon of chopped lemongrass and bashed it about in the pestle and mortar until the salt had broken down into teeny bits and the smell of the herb was all about. I gave it a good mix and tipped the salt into an airtight jar. I …

Strawberry and cheesecake all in home made ice cream

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Lovely lovely lovely lovely home made ice cream lurks in my freezer! Strawberry Cheesecake Ice Cream (from Kraft Foods) 80z cream cheese – softened 14oz can condensed milk 1/3 cup heavy cream 2 tsp lemon zest 1 1/2 cups fresh strawberries 3 graham crackers (I used Trader Joes) broken up – I put them in a zip loc bag and bashed them quickly with a rolling pin Mix the cream cheese, condensed milk, cream and zest until smooth.  Freeze until almost solid (about 4 hours). Beat the cream cheese mix again until smooth.  Blend the strawberries to a sauce and add to the cream cheese with the graham crackers. Freeze until firm.  Take out of the freezer 15 mins before serving. Now, I want to try this with other berries like blueberries and even different cookies.  I will report back on my experiments!   Here are some more photos I took at the Lantern Exhibit at the Botanical Gardens.  I took these on my iPhone using Hipstamatic, Instagram and Shake it Photo.