Have you ever made salsa verde? I'm giving Jamie Oliver's version a go tonight to have with some fresh snapper
Say hello to Yellow Bench the sister blog of Stone Soup
I came across Bake Mixes a new biz selling ready to go organic baking mixes
I do love an e-course. If you want to simplify your life check out a simple year
I rarely make dessert but River went to an overnight camp at school last night so I thought we'd have a sweet celebration. I'm going to have a go at making this lemon meringue pie recipe a little more wholefoodie, if it works out I'll share it with you soon.
It is my darling Nan's 85th birthday tomorrow, they really don't make 'em like her anymore. That's my nan in the picture with me on my wedding day in 2011. The resourcefulness and resilience of women of that generation amazes me! I am blessed to have her.
Wishing you all a happy, wholefoodie weekend. Nourish yourselves, you deserve it!
What a beautiful photo Nikki. Seriously, gorgeous, I hope you have it framed. Happy birthday to your Nan. x
ReplyDeleteThanks Imogen. I don't in fact have it framed but you're right I should! Thanks for stopping by x
DeleteGreat photo of you and your Nan, very special x We love salsa verde round here and have used/eaten it mainly in winter with dishes like osso bucco or lamb shanks. Jamie Oliver's recipe is a winner. I just love how salsa verde can add a delicious freshness to heavy meals.
ReplyDeleteThat E course looks fab! E courses are the saviour for SAHM...and I have been undertaking a few here and there to keep my brain ticking and clock up a few CPE points for my association membership...can't get to attend any bodywork seminars or workshops with baby P.
Looking forward to your E-Book x
Thanks Nic. I love e-courses too and you're right they are a great way for SAHM to connect with the world and keep their brain happy. Can't wait to share my e-book with everyone. x
DeleteHi Nikki, we are back from our epic road trip up north and this time round finding it a bit harder than usual to resume the domestic/family routines - missing the stars, the swags and the road....Our 5 year old cried his heart out on the last night of our trip - he wanted to stay in the bush forever! I know what he means...Anyway one of the ways I find my feet and my home rhythms again is in the kitchen. Was looking for something to bake for a little upcoming celebration and wondered how you went with that lemon meringue pie? How much sugar did you manage to do without - or did you try and substitute something like rapadura?
ReplyDeleteI had the complete opposite experience, we were all so ready to be home we fell very easily back into our homelife rhythm. I am still relishing it! I can of course relate to finding your rhythm in the kitchen. I ended up making mini lemon meringue pies in a muffin tray and they were, if I do say so myself - sensational! I made a spelt pastry and I halved the sugar. I used raw organic sugar because I didn't have time to experiment with alternative sweeteners. I used coconut sugar once to make lemon curd and it turned the curd brown! Not the look you really want! If you want to make something sugar free try Alexx's lemon custard tart http://alexxstuart.com/lemon-custard-tart-with-sweet-short-crust-pastry and if you have Sally Fallon's book Nourishing Traditions there is a recipe in there for meringue made with maple syrup in place of sugar. If you don't have the book email me and I'll email the recipe to you. This is the recipe I adapted http://www.taste.com.au/recipes/19506/lemon+meringue+pie Good luck! x
DeleteThanks Nikki! Don't you wish we could get maple syrup cheaper here! I often have the experience of my baked goods turning brown because of the use of natural sweeteners - one birthday when we went for a traditional iced cake I used unrefined icing sugar and natural yellow colouring and the result was - well - about as close to snot as you could get!
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