Summer is here at last and not only does it bring light and warmth, it also brings us a wealth of juicy fruit. When you’ve had your fill of fresh berries and stone fruit, you’ll probably be looking for other ways to eat them. This recipe for poached peaches and apricots in a spiced lemon & thyme syrup is simple to make and utterly delectable.
When I posted a picture of this Champagne syllabub with orange rhubarb compote over on Instagram I was overwhelmed by the chorus of ” there’s no such thing as leftover Champagne”. Hmmm! CT and I don’t drink a lot and obviously nor do our friends. We had a little bit leftover from a birthday brunch and I’m so glad we did. These little pots of deliciousness are both luxurious and totally sumptuous.
Last week, CT and I were somewhat shocked to find we’d been together for twenty years. How did that happen? To celebrate we both took the day off and went clambering around the Cornish coast. We also called in at the Canteen at Maker Heights. How could we resist the best food in those parts? There, sitting on the counter was a round of almond rye shortbread. Completely intrigued, I had to recreate it.
A rose by any other name would taste as sweet, to misquote Shakespeare. We have one rose bush in the garden, it’s in a shady spot and rarely produces more than two or three blooms. But what fabulous blooms they are. The rose is red with a heavy scent and it makes fantastic rose syrup. Now I have a dehydrator, I thought I’d have a go at drying rose petals this year.
Unless you’re lucky enough to be somewhere you can pick plums straight off a tree, I usually find that shop bought ones aren’t that ripe and are better cooked. I had some beautiful looking plums in my Delicado48 box, but I’m guessing they must have been in cold storage as it’s hardly plum season now. Roasting, I reckoned was the way to go and as it was a Sunday, we had a roast, the only difference being ours was a plum parfait.
I defy anyone not to find chocolate puddings irresistible. Well how about a chocolate chia pudding that tastes indulgent, but has no dairy or eggs and is pretty much guilt free? Indeed, it has many positive nutritional benefits.
On our last trip to the New Forest to visit CT’s mother, I was given a family heirloom to take home with me: a vintage glass jelly mould. Well, I have to confess I’m not much of a jelly maker and the mould has been sitting in the cupboard in a rather unloved way. But when I got my hands on a mass of cheap strawberries last month, it occurred to me to try making a strawberry blancmange.
Yesterday, I made the most delicious dessert I’ve ever eaten. Well that may be a slight exaggeration, but it was up there with the best. It was cool and creamy, but warming at the same time with bursts of intense summery tartness and accompanied by crisp vanilla biscuits with fruity tones. And it was all thanks to Lindeman’s.
Ever since getting my hands on these silicone waffle moulds, I have become somewhat addicted to these doughy crispy delights. They are just as good for a dessert as they are for breakfast or brunch. The light and airy sweet waffles I tried in Belgium were either served in the morning with coffee, or at tea time. They don’t have to be sweet of course, savoury waffles are equally delicious. Either way, I never add sugar to my waffle batter as I don’t see the need – it’s all in the topping.