Prunes Poached in Chai, T2 Indian Spice and VanillaWhen the lovely JJ, from 84th and 3rd, announced the theme of this month's Sweet Adventures Blog Hop: What's Your Cup of Tea, I have to admit I scratched my head. My first inclination was to politely decline for this month. And, if you've read my guest post, There's a Hippopotamus on the Roof Eating Chocolate, at Kathryn Elliot's Limes and Lycopene, you might understand why I would say 'no' to another dessert post.
But when I reached into the larder for a teabag last weekend, a bright orange packet of T2 Indian Spice tissane caught my eye. On the same shelf, half a packet of Budgi Werri prunes, a jar of the most beautiful Heilala vanilla paste and a tin of Real Chai. It was then I knew that a few of my favourite ingredients would combine into a simple, not-too-rich dessert that was perfect for me and perfect for the blog hop! Preserved OlivesNear the murmuring
In the grain fields, of the waves Of wind in the oat-stalks The olive tree With its silver-covered mass Severe in its lines In its twisted Heart in the earth: The graceful Olives Polished By the hands Which made The dove And the oceanic Snail: Green, Inumerable, Immaculate Nipples Of nature... Ode to Olive Oil / Oda al aceite - Pablo Neruda 1904-1973 Guest Post on Limes and LycopeneI'm delighted to have been invited by Kathryn Elliott, nutritionist and freelance food and cookery writer, to contribute a guest post to her occasional series around the theme of what makes it easier to eat well?
I 'met' Kathryn on Twitter and am inspired by her love of vegetables and the wonderful recipes she shares on her blog. Kathryn says that while she might occasionally write about a nutrition concept or current health topic, she mostly concentrates on actual food – how to buy it, cook it and eat it. Kathryn has a particular focus on vegetables, because she feels that most people don’t eat anywhere near enough. Pop in to Limes and Lycopene, say hello to Kathryn and read my frank and fearless account, and perhaps humorous, account of 'a hippopotamus on the roof eating chocolate'. Vanilla Poached Pears with Simple Salted Butter Caramel Sauce The title of this snippet will have no doubt grabbed your attention and you are already close to drooling, I'm sure. For if you are anything like me, you love fruit-based desserts and ADORE caramel. Yes?
I first learned about caramel in a 1970s high school home economics class, when Miss Ovens (truly!) taught me and a handful of other budding young food enthusiasts the joys of making Russian Caramels. That was to be one of the more memorable highlights of those cooking classes, and far tastier than Scotch Eggs and Tuna Mornay! Mushroom, Tomato and Eschalot Salsa 'A solitary meal should engender a mood of tranquil satisfaction'.
- David Jones, The Bachelor's Dinner. Pepe Saya's Butter Balls |
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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