Monday, 10 June 2013

Homemade Summer Food Things

We had a sun-drenched barbeque and I thought it the perfect excuse to make a couple of things I've wanted to for ages. Get them under my belt. The first, PESTO.

I made the classic pine nut and basil version, but I ended up making the vegan version as I didn't have any parmesan.

3 handfuls washed basil leaves
1 handful pine nuts, lightly toasted
1 clove garlic
squeeze of lemon juice

1. Whizz up in food processor.
2. Add as much olive oil to get it to be a smooth paste.
3. Stir in plenty of sea salt, and some black pepper.

Tasty on fresh bread. I also made some salad dressing with it. More lemon juice, more garlic, more oil, more salt and peper. Was alright.

That flower you can see is from my one and only lupin plant that I managed to grow from seed and keep alive for a year and a half! I snapped it's lovely flower spike off when bumbling past it, and decided not to get very annoyed by this but to admire it in the kitchen - turns out they're excellent cut flowers, it's lasting for ages. I think I must be appreciating it much more now than if it was still in the garden. Hooray. Right anyway next food thing:

The cover girl cake! The cake on the cover of my new favourite baking recipe book: Honeybuns Gluten Free Baking, by Emma Goss Custard. That book is amazing. This cake - the raspberry and white chocolate cake - has no flour and intriguingly, no butter in it. It's made mostly out of ground hazelnuts. And you roast the raspberries in honey and cinnamon sugar. Everyone loved it.
Lastly, I did an impromptu elderflower cooler type drink. I only had a handful of elderflowers (they've only just started blooming round here), and not much time, so I boiled up a saucepan of water with some golden caster sugar, quite a lot really, not sure how much, peeled the rind off a lemon in strips, and added the flowers, lemon peel and hot sugar water to a big bowl and let it sit and think about things for a couple of hours, then added it to a big jug of icy water last minute. I didn't strain it, a. because everyone had turned up and it would take too long to find something resembling a muslin cloth and b. because I thought it looked quite exciting with all the flowers suspended in the mysterious murk. I provided a tea strained for people to pour it through instead. It was quite a hit.

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