Raw chocolate raspberry slice. Image: Su Leslie 2019
Experimenting with a new recipe for something a little sweet but without dairy and refined sugar. This slice contains almond meal, coconut oil, buckwheat, rice syrup, raspberries, chia seeds and very dark chocolate. Once I got it out of the fridge, the raspberry layer began to melt pretty quickly.
The photo isn’t great, but the slice tasted pretty good.
Decamped to Melbourne for a couple of days. Fortified with breakfast, exploring can begin.
Saturday morning breakfast; coffee and muffins and the fabulous Nina Simone.
Like other artists I’ve included in my 30 Days, 30 Songs list, Nina Simone has provided much of the soundtrack to my adult life and I struggled to select just one song.
But this one is upbeat and perfect for a Saturday morning — and I do like the video.
I baked again today. Scones rather than muffins this time, but I’m still worried it’s becoming a habit.
I didn’t even have the excuse of friends stopping by. I just fancied scones.
While I was waiting for them to cook (and regretting not cutting them into nice little rounds, rather than rough wedges) I got thinking about what sort of tea to have.
A mug of builder’s brew? Green tea with lime might compliment the orange flavour in the scone? A Darjeeling perhaps? Or maybe a fruit tissane?
Straight from the baking paper, or find a pretty plate? What about a napkin?
Are you a scone eater? A posh plate user? The one who eats on the go, or who stops to savour? China cup? Or favourite mug?
Let me know in the comments.
Craft brewery in an old seaplane hangar with water views — Little Creatures in Hobsonville Point was ticking lots of boxes. Great food too. Lamb rump for the Big T; Caesar salad for me. Plus chips, but that goes without saying in a pub.
“Gourmandism is an act of judgment, by which we prefer things which have a pleasant taste to those which lack this quality.” — Jean-Anthelme Brillat-Savarin
Posted to the Ragtag Daily Prompt | gourmand
“Cooking is a language that express harmony, creativity, happiness, beauty, poetry, complexity, magic, humor, provocation.” Ferran Adrià — head chef of the elBulli restaurant
Harmony is all about combination. About striking the right notes to create something pleasing. This is just as true in cooking as music. Flavours, textures, colours, even temperature must be balanced.
As a cook, I definitely fall into the enthusiastic amateur category, but with practice (lots more hours than I ever put into learning guitar), I am beginning to create food that is closer to “well-crafted pop song” than “open-mic night at the local folk club.”
For which my boys are ever so grateful.
Lower Nihotupu Dam and Manukau Harbour, from Arataki Visitors’ Centre, Waitakere, New Zealand. Image: Su Leslie 2019
… and we’re at a wine tasting.
Posted to Six Word Saturday hosted by Debbie at Travel with Intent.