I was still a bit unclear of what we were celebrating the next day. Requests had been made though, and when the requests are asked in a small, considered voice, hope dancing in her eyes…well it’s hard to say no.
It seems we were going to celebrate the fact that it was Thursday, and that alone was reason enough to make some celebratory cupcakes. Cupcakes of the marshmallowy, Iced Vovo Cupcake kind. What ever you are up to this Thursday, I hope it has a little something to celebrate in it.
I had plans of pie. Strawberry pie. It sounded good and I had it laid out in my head. I certainly had the strawberries, but on finding myself in the kitchen…well just quietly, I couldn’t be bothered.
Crumble sounded like a simpler option, and that it was. It took ten minutes to pull together and about 20 minutes in the oven. Easy? You betcha, and at two minutes thirty five to be eaten? Well that was also an easy one.
100g melted butter
1 tsp vanilla
zest of a lemon
75g raw sugar
75g almond meal
150g self raising flour
hulled, washed and roughly chopped strawberries
Strawberries into an oven proof dish. Mix all of your remaining ingredients together and spoon mixture on top. Into an oven at 180C for about 20 or so minutes or until golden.
This is a ridiculously simple dish, where the possibilities are endless of what to team it up with. Add extra different types of cheese, fresh garden herbs, chilli, bacon pieces, shallots… endless I tell you.
A side salad or some roasted vegetables to go with it and a simple Friday night dinner is done. Five minutes tops, to put it all together.
75g self raising flour
50g melted butter
1 tsp oregano
salt and pepper to taste.
Beat eggs, mix through everything else except flour, and then fold that through too. Pop it into a greased pie dish (or something similar) and bake at 200C until puffed up and golden, (about 35 minutes.)
I wanted to make this chilli sauce, but then realised I didn’t have enough vinegar, and also wanted to use up the eight long capsicums I had, (bull horn’s.) So I fiddled a bit, a little tweak, a whispered please let it work and hey presto… capsicum chilli sauce. I think I actually like this one even more than the other as it’s a little less sweet, leaves the taste of the capsicums and still gives a dish the kick I want it to.
Capsicum Chilli Sauce
8 long thin capsicums
100g small hot chillis
2 cups sugar
1 1/2 cups white vinegar
5 cloves garlic
2 tsp salt
2 good slurps of balsamic vinegar
In a food processor, blitz the capsicum, chilli, garlic and ginger. In a pot add add the remaining ingredients, add chilli combination and bring to a rolling boil. Keep at the same temperature, stirring until sauce thickens. Poor in to sterilised glass jars/ bottles or in to a clean jar and store in the fridge.