Spicy Baked Apricots
This sweet and hot little pudding is made with apricots tinned in fruit juice, topped with mashed banana, ground almonds and cinnamon, and baked with the juice, some grated stem ginger and syrup.
Recent Posts
Beetroot Relish
This was my first time making any sort of preserve. It’s much easier than I imagined and the beetroot relish, after you leave it pickle for a few weeks, tastes great.
Lost Classic That Never Was – Part 12
At the end of 2015 I decided to rewrite The Fountainhead (1949) movie – because I didn’t like it and … it was fun distraction. I split the result into 12 parts and have posted a part each month in 2016. This is the last part. If you’ve been following it – hope you’ve enjoyed it as much as I have.
You Can Take Your Fountainhead With You And Swing It!
You can find all the different parts of that neverwas classic You Can Take Your Fountainhead With You & Swing It! below – links are in the captions under the images.
Gluten Free and Dairy Free Lemon Cherry Cake
This lemon cherry cake is one of my favourite desserts. I love cherries. And anything that has some of that lovely lemony tangyness. The cake is made with olive oil, eggs and ground almonds. So you could argue it’s more heart healthy than the average …
Mushroom Moussaka
This vegetarian moussaka is from the Cornucopia Cookbook – just minus the lentils and with a slight change to the spices used. I love it. Hope you do too.