An oldie but a goodie, this would be one of our favourite desserts. Simple enough for a mid-week Dessert Night, but also fancy enough to serve if having visitors.
Serves 4-6
Ingredients
1 bunch of rhubarb, cut into 3cm pieces
2 large granny smith apples, peeled and sliced thinly
2 tablespoons lemon juice
1 tablespoon maple syrup
Crumble Topping
100gm plain flour
100gm butter, cubed
1/4 cup brown sugar
1/4 cup oats
1 teaspoon cinnamon
Method
Preheat oven to 200 degrees celsius.
Lightly grease a pie or gratin dish and place rhubarb and apple in the dish. Pour over the lemon juice and maple syrup and give everything a big mix.
To make the topping, rub the butter into the flour using your fingers until you have a chunky breadcrumb like consistency.
Stir in sugar, oats and cinnamon.
Sprinkle evenly over the top of the fruit and bake in the oven for 30-40 minutes, or until the top is golden and the fruit is bubbling.
Cool slightly and serve with custard, cream or ice-cream.
We were sitting in the doctor’s surgery waiting room, my eldest son and I. I was flicking through a magazine and he was watching the Morning Show on the TV screen with subtitles on, so despite the noise in the waiting room, everyone could follow along. The news story of the day was Ashley Maddison. On and on it went, and my big boy sat mesmerised by this story.
We got in the car a while later and it came out. “Mum, who is Ashley Maddison and what does cheating mean?”
It’s in these moments that I wish my kids were still 3. Blissfully unaware of the messed up world we live in and concerned only with what craft they are making on Playschool that day, and not the latest news headlines.
I answered his questions with the facts and ended by saying “Mate, it’s a crazy, messed up, broken world we live in. People make dumb decisions all the time and the consequences are always painful and never worth it. But right now, all you need to know is that Dad and I are committed to each other and love each other very much.”
This conversation nagged at me for most of that day and into the days that followed.
So here is what else I would have said to my son if he was old enough to hear it.
The reality is we’ve hit middle age with a big loud thud. There, I said it out loud.
Long gone are the innocent days of kitchen teas, white dresses and bouquets of flowers and romance-filled honeymoons.
We’ve woken up and found ourselves and many of our friends, treading water in a rough ocean of raising kids, building careers, illness, mortgages, homes to keep, financial stress, study, ministry, staying fit and the general ‘crazy busy-ness’ of keeping up with the speed of life these days.
The world around us keeps getting louder and louder and it’s getting harder to drown it out…..
“You’re not where you thought you would be by now” it screams.
“You’re messing your kids up, everyone else is doing a better job raising their kids than you.”
“Your home isn’t enough.”
“You are not as successful as the rest of them.”
“Everyone else is having more sex, more fun and better holidays.”
“Her husband is around way more and just so supportive and romantic all of the time. You must have married the wrong person.”
“His wife is perfect, she’s always got everything under control, she’s alway patient and loving. You’re the only one married to the one who is finding life hard. Maybe it’s time for a change.”
Even though most of what the world is screaming is a lie, the truth is that It Is Hard.
Choosing To Stay Married. Choosing Faithfulness and Commitment when the world says the grass is greener somewhere else.
15 years of marriage has taught me that it’s not a walk in the park, and it doesn’t happen by accident. It takes energy and effort, and this is hard, especially in a stage of life where most of us are lacking in spare energy and effort and some days, we are barely just surviving.
If you had told me when I was first married that I would one day say to the man I live with “I feel like I haven’t seen you in weeks” I wouldn’t have believed you.
If you had told me that having children would completely empty me out at times and there would be days I can barely speak when he walks in the door from work, I wouldn’t have believed you.
But this is where the rubber hits the road in being a grown-up.
I chose to say ‘I do’ to my husband all those years ago, before the kids came along, before earning a living became all so consuming and life just got bigger and more complicated. The choice back then was a no-brainer, it seemed easy even. I could have screamed ‘of course I do and I will forever until death do us part” during our wedding ceremony, I was that certain.
But now the world says, its getting harder, it takes more effort, it isn’t like it used to be, so maybe it wasn’t right after all and you need a change?
Well to that I say no. And as marrying my husband was a choice, staying married to him is making that same choice, over and over and over again.
The kids have finally gone to bed, which seems to be getting a little later now that they’re getting older.
We sit on the lounge together at the end of the day, if he’s not at work or church or a meeting….
Just him and me. And the computer, iPad, phones, bills, unreplied emails, unfinished work, laundry, ironing, unopened mail, decisions hanging in the air about the kids, their school, their health, their friends, our families and their needs, a pile of books not read on how to do it all better, stress from the day that was, anxiety looking at the schedule for tomorrow. If there is any conversation at all, it is mostly about any of the above things. Hardly romantic, but just two people managing life, family, home and a business together.
We’re physically together but there is so much between us it can be so hard to really see and hear each other anymore.
From memory I think it was after the birth of our second son, when we were going through a particularly hard time due to my husband starting a new career, money being tight and me recovering from a break down (for another post at another time) that we realised going out on date nights together was going to be almost impossible.
How on earth were we going to carve out time together when there was no money, not much time and not always a babysitter available?
So the Home Date Night concept was born.
Basically, we started choosing a night in the diary and blocking it out. I would feed the kids sandwiches or something simple for dinner earlier than normal and try get them to bed. When my husband got home from work, we would have dinner on our own, (something we love to eat!), either a favourite meal of my husbands that I would make, or my favourite takeaway that he would bring home with him. If I had time, I would try and make his favourite dessert, Creme Brûlée or Tiramisu. If it was up to Andrew, he would bring home Almond Magnums or my favourite chocolate treat for dessert. It’s always good to know what each others favourites are.
The one rule for this night that made it different to every other night was that everything else had to be set aside. No phones, computers, work, study, laundry, mail, major decisions, controversial topics. We both had to commit to that or else it wasn’t going to work.
Pretty simple really. The 2 of us, a meal, a candle and usually a favourite movie or tv show, on the rare occasion a game, or just listening to the music we love. Not a great deal of fuss, but the important bit was what wasn’t there – the kids or the rest of the world.
This was a choice we would make and we keep making it, over and over again. Shut everything else out and just be us again.
It has become essential to us surviving. Carving out the time by putting it in the diary, and to the best of our ability, sticking to it. By doing this we are saying “You matter, you are still the most important person to me.”
Yes, kids get sick on Home Date Night. Yes, last minute work things come up on Home Date Night. But as far as is possible, we stick the dates in the diary and stick to it.
I am so thankful to God that we started this tradition years ago. The reality is that life seems to be getting harder, not easier, and it’s simple habits like this that are becoming essential to us staying connected to each other in a world that seems hell bent on tearing us apart.
We are a constant work in progress. We are constantly starting again and each new season we hit seems to bring a new set of challenges and pressures.
In this season of life, it’s a little easier to actually get out on a real date, so we try and prioritise that too. I am sure there are a thousand more ways we can keeping working on ‘us’, but our very simple, very small Home Date Night concept is going to be around for a while yet…..just me, my man and an Almond Magnum and I’ll be a happy girl.
This is one of those recipes that came from a friend, who got it from a friend, who got it off a food blog (www.groovyfoody.wordpress.com) who had tweaked it from a recipe found in the cook book Quinoa 365 – The Everyday Superfood.
Once this recipe was in my hands, it didn’t take long for it to become one of my favourites when baking for family and friends who can’t have dairy or gluten.
I played with the original recipe too, halving the sugar and making it completely dairy free. Taking out some of the sugar did leave it needing some extra sweetness, my answer to that was a simple raspberry in the middle of each cake. It adds just enough natural sweetness to make this a gorgeous cake to eat.
These moist, fluffy and rich cakes will silence any critics who think you can’t make a beautiful cake without gluten or dairy.
And even though my boys know these are made on Quinoa (which they don’t like!) they love these cakes.
Ingredients
Makes 24 cupcakes.
2/3 cup uncooked quinoa (follow instructions below to cook, which will give you 2 cups of cooked quinoa)
1/3 cup soy milk, almond milk or coconut milk
4 eggs
2 teaspoons vanilla extract
3/4 cup rice bran oil
3/4 cup sugar
1 cup cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon bicarb soda
1 punnet of fresh raspberries (frozen can be used too)
Method
To prepare the quinoa, rinse under cold water and then place in a saucepan with 1 1/3 cups water (basically the ratio when cooking is 2:1, water to quinoa)
Cover the saucepan and place on medium heat. Simmer gently for about 15 minutes or until most of the water is absorbed and it’s cooked. Turn heat off and leave for another 10 minutes with the lid on. Remove the lid, fluff the quinoa with a fork and leave to cool.
Preheat oven to 160 degrees celsius.
Line 2 x 12 cupcake trays with cupcakes cases.
Place milk, eggs and vanilla in a food processor and blend until smooth and thickened. Add cooled quinoa and blend again till smooth. Add the oil and blend until smooth and thick.
In a separate large bowl, using a hand whisk, whisk together sugar, cocoa, baking powder and soda.
Add the contents of the food processor and stir until all combined.
Fill cupcakes cases 3/4 of the way up and press a raspberry lightly into the top of each one.
Bake for 15-20 minutes or until the tops bounce back when you press lightly.
Remove from oven and allow to cool.
These will last for a couple of days in an airtight container and they freeze really well too.
I’m always looking for new ways to enjoy fresh salmon. As I have mentioned before in other posts, it is my go-to healthy & quick dinner that all 5 of us love.
With some left-over homemade Spinach and Almond Pesto in the fridge and a desire to give our salmon dinner a new twist, I decided to smear it all over the top of our salmon fillets before baking.
Well, it was a hit!
Healthy eating does’t get much easier than this.
We have enjoyed this dinner a number of times now and I have served it with raw vegetable sticks or salad.
Click here for the Spinach Pesto recipe or if you are really short on time, use your favourite store-bought pesto.
This recipe can serve however many you like – just buy a salmon fillet per person, or 1 between 2 small children.
Ingredients
Fresh salmon fillets, boned and skinless
Spinach Pesto, approximately 1 tablespoon per fillet
Method
Preheat oven to 200 degrees celsius.
Line a baking tray with baking paper.
Spread pesto over the top of each salmon fillet.
Bake in oven for 15-20 minutes, depending on how you like your salmon cooked and how thick the fillet is.
She was sitting at the bench and we were catching up after months of false starts and cancelled catch ups, mainly due to sick children and life’s general chaos.
Sharing the latest news, sipping tea and watching the kids play. A very familiar scene from my kitchen bench.
The oven timer goes and I jump up and pull lunch from the oven.
“That looks beautiful, I hope that will make it to the blog” she says.
“Well, actually it wasn’t going to” I say. “I just feel a little weird photographing my food when I have guests, so I don’t think it will make it to the blog at the moment, ” I said as I was about to cut it and serve.
“That’s silly” she says, “take a photo and get that recipe on the blog!”
So….here it is friends. There was no time to set it up in any fancy way for the shot. No styling, no fuss.
This is such an easy tart for a mid week lunch with friends or simple meat-free dinner. I used store-bought puff pastry which I keep in the freezer for days exactly like this one. If however, you want a grain/gluten free option – you can make this more like a ‘frittata’ which is a pastry-less tart. Just use a pie dish, not one with a removable base, and follow the rest of the recipe as is.
We enjoyed it with a huge side of fresh green salad and lots of great conversation.
I am trying really hard to remember where I got this recipe from, as I have had it for so long. From memory, I may have even found it in the packaging when I bought the rectangular tart tin, a Bakers Secret tin. Anyway, this is my take on it.
Ingredients
Serves 4
1 leek, white and pale green part only
100gm baby spinach leaves
200gm Greek feta
8-10 cherry tomates, halved
a small handful of fresh basil leaves, chopped
1/2 cup sour cream
1/2 cup thickened cream
3 eggs, lightly beaten
2 sheets of frozen puff pastry
Method
Preheat oven to 200 degrees celsius.
Wash the leek and chop in half along it’s length. Thinly slice the leek.
Heat a tablespoon of olive oil in a small frying pan and gently sauté the leek till soft.
Add the baby spinach for a minute or two until wilted.
Set aside to cool slightly.
Line the loose-bottomed rectangular tart tin with 2 sheets of thawed puff pastry, over-lapping a little in the middle. Press down along the join gently and then press the pastry into the sides of the tin. Trim the excess of the pastry from the edges. Prick the base all over with a fork. Place the tart tin on a baking tray.
Put the cooled leek and spinach mixture into the tart tin.
Whisk together the sour cream, eggs, cream and basil. Add some cracked pepper.
Pour mixture over the leek and spinach.
Dot with cherry tomatoes.
Place in preheated oven for around 30 minutes, or until set and golden.