Ricotta makes a beautiful cake; soft with a delicate crumb. So I decided to use some to make a lemon cake with soft, sweet cherries dotted throughout and a thick, fudgy berry icing. Jam, preferably a decent, mostly fruit filled one, is perfect for whipping up a quick icing (I made this icing a while back) although this time I added a tablespoon of butter which gave it a rich creaminess. It’s not strictly necessary as a dusting of icing sugar would also be nice. The icing is pretty awesome though.
(fun with double exposure and some old photos and postcards on Photoshop recently)
I purchased some coconut oil ages ago and never know what to do with it! I was going to use my usual unsalted butter for this crumble but then thought I’d try the bottle of coconut oil sitting gloomily at the back of my fridge instead. Despite the fact that I’m not particularly paranoid about natural saturated fats, I’m not entirely convinced about the health benefits of coconut oil, what with all the diet related jibba jabba around the internet these days.
It does make a beautiful crumble though, smells really nice and is a good substitute for butter in a kindly, animal friendly way and I respect that. I couldn’t resist adding some fresh figs to this lovely crumble (I love crumbles! They’re low maintenance to put together yet so delicious and I’ve really been loving the peaches this season).
Blimey these are strong (they’re way more than a standard drink so be warned) though I felt so Mad Men and glamorous drinking one of these prohibition era cocktails – I don’t know how Don drinks them on the regular though, no wonder he’s drunk all the time! And I’m the only one I know who loves those glace cherries but I do!
Usually I’m a champagne or voddie girl but occasionally I like to branch out into the darker spirits and Ant likes a bit of bourbon, so we keep some decent stuff around.
This is actually one of my favourite pancake combos surprisingly, given that I mainly use fruit in/on my pancakes. I love to order pancakes with a side of bacon and a sea of maple syrup poured over when I’m out for breakfast and the first time I had them I couldn’t believe how good the combo was, just like salty/sweet candy. The bacon must be crispy though! Very important – I don’t eat a lot of bacon but I am picky about how it’s cooked.
And these are proper thick pancakes! If you prefer them a bit thinner or want to stretch out the mixture to 8 pancakes, add a bit more buttermilk and use a smaller measuring cup while cooking them.
And can I just say how fantastic streaky crispy bacon is? Normally I buy the low fat one which is a poor second really. And I was so impressed by the bacon sizzling in the oven Ant made a video
The fragrance of these roast peaches throughout the house while baking! Vanilla scented, sweet and caramelised – a lovely (and health conscious) breakfast, even if you do have to turn on the oven on a sunny morning. Totally worth it and their warm sweetness went so well with some cool Greek yoghurt.
Oh hi all.
Happy Friday and happy Valentines for tomorrow too if you celebrate it!
I LOVE this scene from the beautiful movie, The Skeleton Twins, it’s so awesome (I find it incredibly difficult not to sing along to it – child of the 80s alert). And here’s gorgeous Kristen Wiig’s last show send-off on SNL.
Top image from the movie: The Skeleton Twins, USA, 2014, Duplass Brothers Productions, Venture Forth
YouTube video from
Song: Nothing’s Gonna Stop Us now, Jefferson Starship, 1987