its been a while...

tritomatoe

Yes, it been a while hasn't it? How have you all been doing? Ready for the season? Christmas is just around the corner and I'm pretty excited. I already can't wait to start watching Christmas movies, roasting chestnuts and trimming the tree. Who's with me?
These three treats aren't quite christmas but good nothing less. As excited as I am about it this year it's still a tad too early for me. One of my Aunts who adores Christmas put up her tree and I'm sure decorations too before halloween was even over! Intense.

AGCcherrycakeslicesmall
cornbread1textsmall

tri-colour tomatoes and goat cheese on bread

1 loaf rustic bread (ie, cabatta or sour dough)
3-4 vine tomatoes in different colours, sliced
2 tbsp olive oil (plus extra for frying, optional)
2 tbsp white balsamic vinegar
1 tsp sesame oil
2-3 sprigs of fresh thyme
1 clove garlic
goat cheese for spreading
salt and pepper to taste

Combine olive oil, balsamic vinegar and sesame oil and mix. On a large plate lay sliced tomatoes and drizzle over dressing. Toast bread until slightly browned (optional: not the heathy-iest but super tasty, in a frying pan eat 1-2 tbsp olive oil and fry bread until slightly browned and crispy). Cut your garlic clove in half and rub it right onto the crispy bread (2-4 times should be well enough). Spread on goat cheese, top with tomatoes and sprinkle over thyme and salt and pepper.


almond cake with vanilla cherry compote
recipe adapted from Donna Hay

for the almond cake
90g butter, softened
1/2 cup caster sugar
2 eggs
1 cup ground almonds
1/4 all-purpose flour
2 tsp grated lemon rind
1/4 tsp baking powder

for the vanilla cherry compote
100g caster sugar
4 tbsp lemon juice
1 pint cherries, pitted
1 tsp vanilla bean paste or extract

Preheat the oven to 320 F. Place the butter and sugar in a food processor and process until just combined. Add the eggs, ground almonds, flour, lemon rind and baking powder and process until just combined. Spoon the mixture into a fluted edged pie tin with a loose bottom. Bake for 25-30 minutes or until cooked when tested with a wooden skewer. Let cool.

Combine sugar and lemon juice in a medium sauce pan and cook over high heat for 1-2 minutes. Add cherries and vanilla and cook until mixture is slightly syrupy (3-5min). Let cool and top on cake.

The homemade honey butter cornbread I saw over on Kristen's blog Dine and Dish not too long ago and had to absolutely try since I have never made cornbread before. Check out Kristen's adapted version here and the original recipe from Real Simple.

summer/winter?

roast2

With the colder weather on the way or at some points already here. Roasting up some hearty goodness is a must this cold season. Who's with me? But I realize now that I'm writing this we are in the mists of an indian summer. So this somehow doesn't seem quite fitting. Just last week the coldness was enough to think summer was officially over forever, but here we are with gorgeous sunny warm breezy days. Really though, who doesn't love a good roast winter or summer? And what better way to finish off a meal of such? Eton mess. First time making/trying and quite possibly may be my favorite new dessert.

eatonmess2

roasted pear and pork

1 3 lb boneless pork loin
3 pears, halved
1 bulb garlic, broken apart, 1 clove finely chopped
1 tbsp salt
1 tbsp pepper
a few sprigs each of thyme and rosemary
sesame oil or olive oil for drizzling

Preheat the oven to 375 F. Coat the cutting board with the salt, pepper and chopped garlic. Roll the pork along the board to coat. In a pan on medium high heat sear the pork until golden and you get a bit of a crust. Place in a baking dish with the halved pears and garlic ( I would have added onions here, but I didn't have any on hand). Rip apart the thyme and rosemary and sprinkle over. Drizzle with oil and cook for about 60-75 minutes. Cover in tin foil and let rest for 5-10 min.

eton mess
recipe adapted from Sophia Dahal

for the meringues
4 egg whites
1 cup caster sugar
pinch of salt
toasted almond slivers to serve

for the compote
1 1/2 cups strawberries quartered
3 tbsp caster sugar
1 cup heavy cream
1/2 tsp vanilla extract

Preheat the oven to 140 C or 275 F. Line a baking sheet with parchment paper. In a bowl of an electric mixer whisk the egg whites until they reach firm peaks. Add the sugar and salt and whisk until the mixture is thick (about 8 min). Spoon the mixture into rounds on the baking sheet, leaving a gap between each. Bake for 1 hour. Any extras and be saved in an air tight tin.

To make the strawberry compote add the sugar and strawberries and bring to a boil. Stir and let cook for about 5 minutes until tender. Set aside to cool.

Whip the cream until soft and fluffy, add the vanilla. Fold in the strawberry mixture so you get a sort of ripple effect happening. In 4 glasses or 1 bowl add the cream/fruit mixture then crumble in the meringues in a layering effect or fold all in together. Top with the toasted almonds and serve.

pecan and thyme peach cobbler

peachesinyellowbasket

First things first. Sorry for the long hiatus here on the blog. Summer's been busy and I haven't baked a whole lot, plus the heat this year was a little outrageous and seriously the furthest thing on my mind was turing on the oven. But now that cooler weather is approaching I'll be able to get myself back into the kitchen and share some goods and goodies with you all. I really have missed it.

Peaches are ripe right now and what better thing to do with them is bake them into something just a little bit special. So why not make a peach cobbler? I made this for three reasons. One, I had a lot of peaches. Second I was told I should make it and third well... I have never made it before. Those are pretty good reasons to give it a go right? I think so.

Verdict? It didn't look quite as I hoped but it did taste pretty darn good and that's all that matters right? Right.

peachcobblerbowl

Is there anything you cool people want to see on the blog for future posts? Let me know what you'd be looking forward to reading/seeing.

I'm a little short on time, so I'll will be posting the recipe for this in the next couple of days. Happy week everyone!

all about the pie

pieswithtext
redfinishedpie

Today over the web a virtual pie party is happening. For my contribution to pie day I went with the classic's.
Sadly I don't have any recipes to share for this one. They were kind of a mix of a few different recipes I found in a cookbook and online. I will leave you though with an recipe for apple pie I tried a while back from here.

Happy pie day!

outdoor eats part two


Now with the weather getting hotter and sunny days are in abundance (love) and cooking anything complicated is out of the question. You want something healthy, quick and fresh. One of my go to things especially if you have people coming over and you're firing up the grill but you don't want to go the meat and potato salad route is to gather up some veg and grill some ciabattas. I love using jarred roasted bell peppers and sun-dried tomatoes for things like this. Add a few other favorite things, top with cheese and your ready to go.
Another of my favorites is out of the ordinary salads. Forget the caesar or garden salad and op for something different, maybe with roasted butternut squash? Which tastes great cold too if you want this salad portable. Maybe too fall? You could always do watermelon.
Last we cannot forget about dessert. Hot days require something cold and light and oh so refreshing. Ice pops are perfection on days like this.

pinacoladaicepopsblog

roastedbutternutsquashblog

pina colada ice pops

100% pineapple juice
1 can coconut milk
juice of 1/2 a lime
3 tbsp honey
1/2 tsp vanilla bean paste
3 tsp desiccated coconut
(coconut rum optional)

In a bowl mix the coconut milk with the honey, vanilla, lime juice and coconut. Set aside. In a popsicle mold or small paper cups fill the mold half of the way with the pineapple juice. Place in the freezer for 1-2hrs, place a popsicle stick in if using the paper cup mold just before it it fully frozen. Let that freeze. Add the coconut mixture and freeze for about 2-4hrs or over night. Makes 4-8 pops depending on size of the mold.

Grilled open-faced ciabatta's
(or add all your favorite things to a slice of thick bread and grill it)

First half (sweet and earthy): Red chili jam, dijon mustard, arugula, shallots, radish, roasted yellow bell peppers and cherry tomatoes. Top with mozzarella or goats cheese and a drizzle of olive oil or sesame oil and salt and pepper to taste. Place on a grill or roast in the oven until cheese has melted and the veg is slightly soft.
Second half (smokey and salty): Basil pesto, arugula, roasted yellow bell pepper, sun dried tomatoes (in oil), cherry tomatoes and prosciutto. Top with white cheddar, mozzarella or goats cheese (your choice) and drizzle with olive oil and pinch of pepper.

Butternut squash and feta salad

1 medium size squash
50g greek feta
arugula and spinach leaf mix
roasted sunflower seeds
for the dressing
2-3 tbs olive oil
1 tsp sesame oil
1/2 clove garlic finely chopped
2-3 tbsp rice wine vinegar

Heat oven to 350 F. Cut up the squash in to medium size chunks, drizzle with olive oil and salt and pepper and place on a pan in the oven. Cook for 15-20 min or until soft. Let cool. Meanwhile mix all the ingredients together for the dressing. In a bowl add the arugula and spinach mix, the cooled squash, and the sunflower seeds. Add as much dressing as you need and lightly toss. Top with feta and a pinch of pepper.

Have an amazing weekend and happy father's day to all the father's out there!

outdoor eats part one

AGCsummerbeansalad410

Outdoor eats. We love them. There's nothing better then gathering a bunch of friends, lots of food and sitting it all out under the big blue sky or even the starring night. This is my favorite time of year for this reason alone. The weather is nice, everyone is more relaxed and fresh produce is abundant. I can't complain.

AGCroastedpotatoes410

For the recipes, check out the summer issue of N.E.E.T. magazine, where both of these recipes and I were featured along with a couple other fab bloggers.

Happy Weekend!

strawberry sugar

agcstrawberrysugarsmall

Strawberry sugar? It might look a little like the pink powered drink mixes at the bulk store or maybe even a bit like kool-aid. Oh gosh did I ever love kool-aid as a kid, like eat it by the spoonfuls or dip your fingers in it kind of love. I would sit in this enormous chair they had in the corner with kool-aid tin in hand and watch cartoons. My mom never bought the stuff, so I would only ever have it at my Grandma's house. I swear they had an unlimited supply and I'm pretty sure my aunt still buys it to this day although I think she's given up on the red drink and has now moved on to blue.
So yes, it does look a bit like kool-aid but is near nothing of the sort. This is just two ingredients here. Freeze dried strawberries and cane sugar to pretty much do with what ever you think best. Ice cream? Muffins? Or even on cereal? I think yes!
I saw a raspberry version of this in something of Donna Hay's which I can no longer find but I know it pretty much consisted of putting the dried strawberries in a food processor which turns it to powder then is mixed into the sugar. Easy peasy.


happy mother's day


So I made my mom some pretty special little chocolate puddings for mother's day. She's not the biggest chocolate fan, but every once in a while she's all for it and considering I made her a proper roast dinner to go along with it, where she just might have happened to be more excited about the carrot mash then the chocolate puddings.
Total opposite to me right there.
I just wanted to wish all the mother's out there the best of days and to my awesome Mom. Love you!
Here she is rocking a side pony tail back in the day. Love it.

mom1989

rich dark chocolate pots

1/2 cup cream
200g chocolate 70% or higher (chopped)
1/2 tsp vanilla extract
2 egg yolks
1/3 cup icing sugar
1/2 cup chocolate cookie crumbs

In a saucepan over medium heat, add the cream and let simmer. Add the vanilla, stir in the chopped chocolate until melted and smooth. Add the sugar and whisk in the egg yolks until glossy. Place in small cups or shot glasses and refrigerate to set for at least 2-4 hrs. Add cookie crumbs to top and serve.
makes 8-10

grilled plum little cakes

summerplumlittlecakes

Grilled plums are glorious. Enough said. No, I think I'll say a little more. Grilled plums coated in vanilla sugar then popped into a pan to caramelize is one amazing thing if not only for the juices it makes, but putting them into little cakes like this and topping it with key lime vanilla syrup is over the bar. The syrup alone is something if not spectacular.
I saw the little bags of key limes at the grocery and knew I just had to do something with them, so I set my self up with the grueling task of juicing the little limes. Not fun. But believe me it well worth it. This I'm sure would be pretty sweet drizzled on pancakes too.

So enough about limes and plums. Is everyone enjoying the long weekend? It's going by far too fast for me, which is the usual case isn't it? At least later today I'll be heading to my Grams for Easter dinner and probably eating far too much.
What is everyone else up to?

grilledplums

key lime syrup
1 cup key lime juice
1/2 cup superfine sugar
1 tsp vanilla extract with beans
or half a vanilla pod, seeds removed
grilled plum little cakes
2 plums, halved and stones removed
1/4 cup sugar for plums
95 g butter, room tempt
1/2 cup superfine sugar
2 eggs
1 cup of ground almond
1/4 cup plain flour
2 tsp grated lime rind
1/4 tsp baking powder

For the key lime syrup, place the sugar and juice in a small sauce pan and bring to a boil. Reduce the heat to low and simmer for 10 minutes or until it thickens and coats the back of a wooden spoon. Put to the side to cool.
Place the 1/4 cup of sugar on to a plate and place the plums cut-side down to coat in sugar. Heat a non-stick frying pan on medium heat and place the plums cut-side down to cook for 2-3 minutes until you get some good colour. Place on a plate to cool.
Heat up the oven to 320 F. Add the butter and 1/2 cup of sugar to an electric mixture with a paddle attachment and beat until combined. Add the eggs, ground almond, flour, lime rind and baking powder and mix until combined. Grease four 3 inch round tart tins or one 8 inch round spring form cake pan and spoon the mixture in. Lightly press the plums into the mixture and bake for 20-25 minutes. A bit longer if you're using the cake pan. Test with a skewer. Cool then drizzle with key lime syrup to serve.

lazy days

marketpitapizza

This is one of those meals that even in your laziest moments turns out amazing. No dough rolling or unthawing, just a simple whole wheat pita topped with some healthy goodness.
I have to tell you, as of late, I have become obsessed with tomato pesto. It tastes good on everything... well almost. So forget sauce on pizza it's all about the pesto it really is. Finish it off with wasabi arugula (which I never knew existed before but tastes pretty darn good), roasted red peppers, olives, fresh tomatoes and goat cheese and it's sure to be a pleaser. I think I ate this just about three times last week. Yep that good.
It being so super easy, just top all your faves on to a pita and stick it on a pizza stone or pan and set into a oven at 350 d for about 10-15 min or until your cheese has melted and you're good to go.

salted goods and other goodies

agcsaltedcookies
agccaramelpopcorn

So I went on a little salt kick and made some salted pb and chocolate chip cookies from here and salted caramel popcorn. Oh my, both were pretty darn delicious, it's all about the salty sweet mix isn't it? It really is. It's probably one of my absolute fav's and I've made those cookies twice since. I just had to, they were getting eatin' up!

I guess I decided to get a little crafty too and label my cutlery jars which I just had to show you all. They are pretty self explanatory in their own right but who doesn't love a cute simple label? Totally easy too. Just some sticker letters stuck to the jar. I'm in love with it.
Oh and the prints below of the vintage knives and wooden spoons? Just a little something I've been working on. Like or dislike? I'm thinking about adding them to my shop.


salted caramel popcorn
recipe adapted from Jamie Magazine issue 13

70 ml peanut oil
60 g icing sugar
50 g popping corn
a big pinch of salt

heat the peanut oil and icing sugar in a heavy sauce pan over medium heat until the icing sugar turns a light golden caramel (the sugar will separate from the oil, so don't be alarmed), add the popping corn and mix well into the caramel. When the corn starts to jump pop the lid on the pan and leave for 3-4 minutes. Pour out into a bowl and sprinkle with sea salt.

oh my,

bakedcamembertblog
bakedcamembertblog2

One of my friends is one of those friends that you pretty much talk about nothing but food with. It's funny, it's like forget everything else, lets discuss all things food. I love it.
I'm pretty sure we were remarking on all the goodness that is cheese, where she told me that 'I must absolutely try this, you'll love it!' So I decided to attempt it one afternoon, I think her version involved brie where I went with camembert, but she was right. I loved it. Like a lot.

baked camembert
1 250g disk of camembert
1 unthawed sheet of puff pastry
2-3 tbsp red chili jam/jelly
half a handful of walnuts

Preheat the oven to 350d. On a baking sheet lined with parchment paper, lay the puff pasty sheet out and place the cheese in the middle. Spread the chili jam or jelly on the cheese, this can be quite thick, and top with the walnuts. Bring in each corners of the pastry (feel free to do a fancy fold, if you know any or cutting to get a little bit of a more elegant effect), just bring one corner over the other to cover the cheese, brush with an egg wash and place in the oven for 15-20 minutes or until it has browned.
I scooped up the gooey goodness with cucumbers, but feel free to use whatever... apple slices would be amazing.

Happy weekend all!

beet goodness


Sorry for being a little mia lately, got a little busy there, but I have been working on lots to share that will be coming up very soon. So for now I leave you with some pretty amazing roast veg. Well it's really only one veg, beets. Yellow and candy cane beets. These have got to be my favorite if not only for the amazing colours, but for the fact that there is no pink fingers! Well maybe not completely, the candy cane variety isn't totally stain proof.

roasted beets
6 medium size beets, quartered
2-3 tbsp olive oil
2-3 tbsp white balsamic vinegar
salt and pepper to taste

Place everything in a baking dish and mix to coat (feel free to add some fresh herbs like oregano or thyme). Cover with tin foil and place in a 350 d oven for 25-30min or until slightly soft when poked with a fork. You can take the tin foil off about 5-10min before so it will allow for some browning.

garlic yogurt
1 cup of plain yogurt
1/2 a clove of garlic finely chopped
1 tbsp olive oil
salt and pepper to taste

Mix all ingredients together, cover and let sit in the fridge while the beets are roasting since the longer it sits the better it tastes.

pancake day

pancakes

Today is pancake day my friends! Anybody else going to partake in a little pancake treat? If you are what's your favorite topping for these fluffy round delights? Are you gonna go classic with maple syrup? Or maybe lemon and honey? Or maybe even take it more savory then sweet?
I was totally looking forward to this today, that is until I woke up with a mega headache and lost the craving.... maybe tomorrow then.

If your looking for a pancake recipe try this.

right now...

aspargusandeggs2

...is heaven.
Oh my, bacon wrapped asparagus has got to be the best weekend morning treat, add the soft boiled egg for dipping, and it sends this breakfast right over the top.
I have to tell you all that I'm a bit on a asparagus kick at the moment. I love the stuff. Grilled, roasted, boiled, all of it. I know it might not be the most elegant of kicks considering some of it's fall backs. You know the one's I'm talking about. Yes, asparagus might make your pee smell or the stringy bits will get caught in your teeth, but when you love something as I do these, you can set those slightly unpleasant things aside.

Oh and this down there, just some dill roasted potatoes... which I might need to make again pretty soon.

dillpotatoes

back to basics: crumble

AGCcrumble

Why don't I ever write things down when they pop in my head? Especially when at night in bed you start thinking of something great and you got it all worked out, exactly what you're going to write. There's that small sigh of relief and you're happy because you know just what you're going to do, yet you're too lazy to reach for a pen and paper so you tell yourself you'll remember it in the morning... yeah that pretty much never happens.

Or maybe could be just starting to forget things? Anybody with me here? Anybody?

What does all this have to do with crumble? Nothing. I just had a hankering for a little bit of comfort food and crumble for me is just right along those lines.

crumble1

Walnut, coconut and apple, blueberry crumble
serves 4

1 handful of walnuts, toasted an chopped
1/4 cup of coconut
1/2 cup of rolled oats
1/2 cup plain flour
4 tsp brown sugar
1/4 cup of butter
3 granny smith apples, peeled, cored and sliced
1/2 cup of orange juice
1 cup of blueberries
2 tbsp of vanilla sugar
a good pinch of cinnamon

1. Preheat the oven to 350 D or 180 C. Mix the walnuts, coconut, sugar, oats and flour. Melt the butter and stir into the mixture. If you don't want to melt the butter, you can work the room temp butter into the mixture until you get pea size crumbles.
2. In a pan on med-high heat pour in a little oil add the apples, give it a stir, then add half the orange juice and let it cook until it becomes sticky and the apples are slightly soft. Add the vanilla sugar and spices and mix to combine. 3.Divide the mixture into 4 small ramekins, divide the blueberries among them and pour the remaining orange juice into each ramekin then top with the crumble mixture. (making and freezing the crumble in advance is a good tip if your short on time and also helps in the crumbling process.)
5. Bake for 25-30 minutes or until golden and crunchy.

Hope your all enjoying the long weekend!

just in time for valentines...


Weather you have a special someone or not there's no reason not to indulge a little on valentines and break out the homemade side of yourself with some baking and possibly a little art and crafts. Who wouldn't love a little handmade gift?

The cupcakes are a simple vanilla cupcake recipe with vanilla buttercream icing then dipped in a bowl of coconut, easy peasy. I made the little flags out of bamboo skewers and cardstock cut into little flags and the 'I love you' banner is a wee smaller version of this.


Hope your all having an amazing weekend and I'll be wishing you all the loveiest of valentines.

right now...


Man, I don't do salad's very often -eeek really I should- but this sexy piece of greenery has got me good. I seriously could eat this everyday. This warm salad has all the right bits, texture, flavor's and healthy goodness.


recipe
(or more like what I threw together)

arugula and spinach leaf mix
1/2 cup cucumber sliced thinly
1 cup of edamame beans, frozen
2-3 rashers of bacon
1 handful of whole pecans crushed
fresh mozzarella ripped apart (optional)

dressing

2 tsp rice wine vinegar
2 tsp olive oil
a light drizzle of sesame oil
1 pinch of garlic powder
salt and pepper to taste
(this makes more then enough)

Make the dressing and set aside. Microwave the edamame according to packets instructions. In a pan fry the bacon till crispy, drain on a paper towel then cut up into small pieces. Mix the rest of the ingredients into a bowl then add bacon, edamame and top with the dressing, toss and eat straight away.

donuts!

donuts

I'm kind of embarrassed to say where I got this recipe from.... okay well you know how some mystery novels have recipes? Yeah. There.
Apparently when ones reading about donuts you start to crave it. I guess I could have just gone out to a shop and bought one to settle the craving for them right then and there but when I see a recipe for fast easy donuts? I'm all for it.


Easy Raised Donuts
from the book Sinister Sprinkles

2 pkg fast raising yeast
2 1/2 tbsp granulated sugar
1 cup water
1 egg beaten
1/3 cup butter, melted
1 tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
3-4 cups flour

In a bowl mix the yeast, sugar and water. Let sit for five minutes for the yeast to activate. Add the egg, butter, cinnamon, nutmeg, vanilla and salt and mix well. Slowly add in the flour until it's not sticky to the touch. Knead the dough for a couple of minutes. Roll out the dough to about 1/4 to 1/2 inch thick and cut out donut shapes and lay them on a baking sheet to raise for 30 minutes. Fry in canola oil at 360 F turing once so both sides cook evenly. Drain on a paper towel.
Since these donuts are the light and airy sort I added a strawberry glaze to mine which consisted of icing sugar, vanilla, warm water and strawberry flavor. Once the donuts cooled I dipped the tops in the the glaze and added my choice of topping. Sprinkles, coconut or even crushed up nuts would be great!

Have a great weekend everyone!

beat the cold


I have to tell you I've made this time and time again. It's just one of those comforting dishes that's doulbly hearty and best eaten on a snowy cold day, (mostly like the days we've been having too much of!) a day where you just want to curl up with a bowl of something hot and let it melt the chill away.
No more snow... please?

chunky veg soup
recipe adapted from Donna Hay

1 tbsp olive oil
1 onion, chopped
2 cloves of garlic, chopped finely
2 stalks of celery, chopped
3 carrots, chopped
1 tbsp fresh thyme
sea salt and fresh ground pepper
2 x cans of chopped tomatoes (14oz)
1 1/2 litres of water or stock
1 cup of pasta (your choice)

In a large sauce pan over medium heat add the oil, onion, carrots, celery, garlic, thyme and salt and pepper and cook until just soft. Add the tomatoes and water and simmer for 15 minutes. Add the pasta and cook for another 8-10 min. Serves 4-6.

handmade cards

cards

Hey guys, just thought I'd give you a little glance of what I've been working on today. I finally had a Sunday off, which doesn't happen quite often, and I spent my time doing a little of this and that catching up on things. Then I got board and decided to make some cards for Valentines. I love how they turned out!
If your thinking of making some Valentines cards but have no one to give it out to? I was over at EverSoLovely and she has a fun Valentines Exchange going on over on her blog right now. So fun!

P.S. I do have a awesome rustic chunky veg soup lined up for the next post. Can't wait to share it was so good and pretty healthy which we all know is always a nice plus.

winter granita

winter granita

Why a frozen dessert in the middle of winter? Clementines. Yes, clementines. I know this is a dessert worthy of ripping out on a hot summer's day but these clementines had to go somewhere and I don't know about you, but I had tons this holiday. I was eating them left right and centre then I think I slowly got sick of them because I was no longer reaching for one. But hey, can't let them go to waste. So why not make something just a little special and frankly I have never made granita before and I figured I'd give it a go.

winter granita

recipe
800g fruit pureed
or 800 ml of fruit juice
for the base syrup
300 ml of water
100 g sugar
Simmer over medium heat until the sugar is dissolved, then allow to cool before adding the fruit juices. Feel free to add other flavors like lemon, lime or even vanilla or lavender, which ever you fancy.
Pour the mixture into a shallow baking dish and let set in the freezer for 2-3 hours. Take it out and scrape it around with a fork while it's still soft to move the crystals around. Then set it in the freezer until hard.

A new year...

happy new year!

Wishing all you lovely people out there all the best in this new year!! And a big thanks to all my readers, you are what keeps me going!
So has anybody set resolutions for themselves? So far two resolutions I have this year are to push myself to keep doing the things I love, even when things get rough, and more simply is to post more up on the blog and pictures... take lots of pictures. Okay, maybe that's three, but these are three that I'm sure I can stick to!

Here's to an amazing 2011!