Can we just skip everything and just admire the purpley red colour of the hibiscus grapefruit sorbet for a while. I mean it’s just so pretty and reminds me of vibrant tropical flowers. I am fairly familiar with this flower, but where I’m from we know it as sorrel. Sorrel leaves traditional form a drink which my family tend to make at Christmas, but on occasions we make it at other times during the year. It is boiled and flavoured with ginger and spices, then sugar is added. The drink is perfect hot or cold and hopefully I will share the hibiscus/sorrel in the way I’m most familiar with. As soon as I bought these flowers I immediately thought of my blogger friend Jessica from Jessiker Bakes, who is from Jamaica. Imagine living by the beach, in the warm sun eating my hibiscus grapefruit sorbet.Although eating hibiscus grapefruit sorbet on the beach would be amazing, it’s just so good to eat in any weather ANYWHERE! The hibiscus grapefruit sorbet is bright in colour and taste with hints of floral notes, with a smidge of bitterness from the grapefruit. Ginger syrup has also been added but it’s not there to provide spiciness. The ginger is there to round off the flavours and bring them together. Continue ReadingPin It
We all know that carrot cake is a bake that always pops up around easter time. Usually it comes in the form of a spiced carrot cake, with or withour walnuts and raisins, depending on your preference, frosted with cream cheese. My version is a twist on a traditional carrot cake with cream cheese frosting, in this double chocolate orange carrot cake. I used to work at Hummingbird Bakery and my main job role was to prepare the brownies, whoopie pie, a few of the cake mixtures and a chocolate cream cheese filling. The chocolate cream cheese filling went on top of their frosted brownie and it was by far my favourite thing to eat. Literally scraping the bowl.
So I thought I’d recreate the frosting and frost it on top of a spiced carrot cake with the addition of chocolate chips and walnuts in the batter making it a double chocolate orange carrot cake. Usually, I’m a carrot cake purist. No nuts, no raisins. I’m just not down with the crunchy bits in the cake and raisins are a big no no in general. In the cake used Green & Blacks milk chocolate bar cut into chips and in the frosting, I used their Milk Chocolate infused with blood orange. Continue ReadingPin It
Apologies for the disappearance last week. I just had one of those weeks where anything and everything was going wrong. Monday was crazy and hectic.
Tuesday I underchurned my ice cream. Wednesday I broke my new cocktail shaker after one use.
Thursday I burnt myself
Friday my editing software was slow and un productive.
Combine that with unexplained over excessive tiredness and you can understand my absence. But I’m back with another meal for on recipe in the form of this spicy pesto steak wrap. I seriously considering making this ‘thing’ a feature on my blog every Wednesday/every other wednesday? Just a quick recipe, with minimal words and photos of a meal/lunch for one. What do you guys think?? Often I’m at home and I want a quick and easy rustle up meal that doesn’t create a lot, minimal effort with maximum flavours. No fancy styled photos (still appetizing) just how I had it on my plate, before it was devoured for lunch.
This spicy pesto steak wrap is simple, easy and full of flavour. All I did was cooked a steak to my liking, medium well, which was rubbed with a spicy chilli rub. I charred some frozen sweetcorn in the same pan as the steak which soaked up all the flavour from the steak and served with spinach, cheese, pickled carrots and pesto all in a wrap.
I used homemade jarred pesto that I had lying around but shop bought or your favourite will do just fine.
The carrots were very easy to pickle and didn’t need a very long time to do either.