I Just Ate Something Tasty.
Tofu-cake: heaven for vegans who dream of cheesecake.
Yum, had bananas and yoghurt with cinnamon and honey - quick and healthy dessert! <3
Mini Puds – Blackberry Crumbles
What I Learned In The Summer (Or: Madness in England and France)
1. How not to get jetlagged
2. How to almost get killed by a cow (pretend you’re going to run at it, completely ignoring the fact that it is twice your size and there is only a 0.25cm thick wire separating you both.)
3. That drinking black coffee instead of tea boosts you up immediately. But you have a major crashdown two hours later.
4. That French people don’t think it’s an odd activity to stick an unwrapped baguette in a bicycle basket and cycle around town with it.
5. You don’t need to go to French markets for the fruit and veg. Go for the crepes with Nutella!
6. How to use up stale bread, as well as getting the family up as soon as they smell breakfast, by making cinnamon toast.
7. How to make cheesecake.
8. How to use up the ridiculously early blackberries that were taking over 10 bushes. Blackberry crumble!
9. How to make scones with a twist.
Note: you will need four mini oven dishes, about the size of an American cup measurement.
Ingredients: (Serves 4)
50g/½ cup plain flour
50g/quarter of a cup butter (softened and cubed)
1 tbsp soft brown sugar
2 cartons fresh blackberries – or you can pick them straight off the bushes like I did!
1. Preheat the oven to 190°/375°/Gas Mark 5
2. Sift the flour into a bowl and rub the butter into it with your fingertips until it resembles breadcrumbs (watch out for lumps!)
3. Mix in the sugar. Meanwhile, wash and drain the blackberries.
4. Squidge the blackberries with a potato masher slightly, then divide the blackberries into the four mini oven dishes.
5. Sprinkle over the crumble mixture, making sure it’s even. Press down slightly to make it compact.
6. Bake for 15 minutes, or until the tops are golden.