Monthly Archives: April 2015

Sit under the sun and sip one of these…

What an amazing day in London! So sunny and warm! It finally feels like Spring and all my plants seem to agree as they cover themselves in flowers.

Here are some of the best drinks from last year, as I haven’t yet started on my 2015 new recipes. I predict there will be a lot of iced teas…

Hungarian Lemonade

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Pineapple Iced Matcha:

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Strawberry and Basil lemonade: Another idea from my trip to Budapest.

DSC06063Iced Nectarine Matcha Smoothie: This drink, together with the Hungarian Lemonade are my favourites for the summer:

DSC06368Or try this, very simple, Watermelon and Cucumber Drink:

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I meant to add a post on Iced Lemon Tea, made the way I had it in Hong Kong, but I broke my glass jug in the process and got so sad that I didn’t attempt it again. Maybe in a couple of days when we buy a new jug. Crazy how hard it is to find a nice glass jug.

Anyway, enjoy!

Namaste,

Paula

Teatime cornbread: delicious and super easy!

DSC09943This is a recipe from the River Cottage “Light and Easy”  book. I added a few chocolate chips and whole almonds to make it a bit of a cake. It works great as a teatime treat.

It’s soft, a bit sweet and very easy to make. I had a bit of trouble finding the corn meal, which I finally found in Holland and Barret under the name “maize flour” for 99p, after spending 3 times as much in Wholefoods the day before for exactly the same.

The Tesco site shows that they carry corn flour but my Tesco had none, same at Waitrose and Marks, so if you can’t find corn meal at your usual supermarket, just try in H&B.

Ingredients:

300 fine cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

300 ml unsweetened almond milk

2 tablespoons sunflower oil

300 g carrots, peeled and grated.

40 g chocolate chips

40 g almonds

1 tablespoon of honey.

How to:

1.- Preheat the oven at 190 C. Grease a baking dish of about 20 cm square.

2.- In a bowl mix the cornmeal, salt and baking powder. Add the choco chips and almonds and mix.

3.- In another bowl combine the eggs, milk and oil. Whisk together and then add to the flour mixture. Use a spoon to beat everything together, your batter should be fairly loose.

4.- Add the carrots and mix. It will look like this:

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5.- Pour into your greased and floured baking dish and place in the oven. The recipe says to “bake for 35 minutes until risen and lightly coloured”, but I had to leave my cornbread for 1 hour before it was cooked through.

Let it cool over a rack and cut into squares. Enjoy!!

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