As many will already know, I love using up ripe fruit and veg that are hanging around. Yesterday I used four overripe figs to make a Fig & Almond Cake with a crunchy, nutty, sugary topping.
I followed a basic cake recipe but made some tweaks as I went along – namely the addition of ground almonds, cinnamon and almond milk, only using one egg (didn’t have any more and I was too far into the process by this point to realise and go out for more!) and substituting butter for vegetable oil which I often like to use in cakes.
I was worried it wouldn’t rise and end up quite dense but it worked really well and tastes lovely according to my guinea pigs (parents!) It has made quite a soft cake that is difficult to slice up neatly, but our plan is to have it for pudding later with cream / custard and fruit compote so perfect slices are not necessary!
I don’t often have time during the week for this but at weekends I love a warming bowl of oat and chia seed porridge made with almond milk, honey, blueberries, raspberries and flaked almonds. Breakfast for me is so important for many reasons – I never, ever miss it (unless I’m forced to wait until brunch!)
It’s been years since I picked up a pencil and drew in this sketchbook (4 and a half years to be exact!) but tonight I felt really in the mood to. It’s genuinely the first Saturday I’ve had to myself with absolutely no plans for ages and I have loved it.
This is a sketch of a vase of flowers I’ve just done while my dinner is in the oven – not the best replica of the physical object I used as inspiration but that wasn’t really the point of the activity. I used to spend many happy hours drawing as a child, and had forgotten and under appreciated how therapeutic and relaxing I find it!
Tonight’s dinner was a sesame and soy roasted kale, spring onion, peas and sweet potato topped with a lime & coriander chicken thigh skewer. Recipe below (serves 2)
Cut 2 chicken thigh fillets into chunks and put in a bowl with juice of half a lime and a good handful of chopped fresh coriander. Season with salt and pepper.
Chop the sweet potato into chunks, season and roast in the oven with a little vegetable oil at 190C for about 20 minutes until tender.
Add 1/2 tsp chilli powder, 1 tsp cumin and 1 tsp coriander to the roasting tin then mix in 2 chopped spring onions and two large handfuls of kale. Thread the chicken thigh chunks onto two skewers and place on top of the veg. Drizzle everything with a bit of sesame oil and soy sauce and season well with black pepper.
Roast for 15 minutes until the chicken thigh skewers are cooked all the way through. At about 10 minutes, add the peas to the roasting tray.
Distribute the veg between plates and top each one with a chicken skewer. Garnish with more fresh coriander and squeeze over some more lime juice for extra zingy-ness.
An evening out with the girls last night calls for some comfort food today!
I started my day with my childhood favourite of peanut butter and banana on toast. For lunch I’ve made this frittata for me and my mum, packed with red onion, chilli, courgette, bacon, garlic, mushrooms and pesto 🍳