Last week in my veggie box there was:
Month: June 2009 (Page 1 of 2)
While being Scottish and living my whole life in Scotland, I didn’t grow up on the traditional Scottish fare. My parents loved Indian curries, Italian Pizzas and Pastas and by the time I was getting into my teens Mexican. So it wasn’t until my all-to-brief holiday up north to Macduff that I truly appreciated the simplicity and satiating nature of a mince round.
Purple is my favourite colour. Last winter I had a purple coat (I got some pretty amazing compliments about it in Seattle – do Americans not have purple jackets?) I also had about 5 purple tops, a couple of purple dresses and the most amazing purple shoes. (I even had a pair of purple tights… but we won’t go into that.)
Even though going through an extreme purple phase I never ate anything purple. It’s not a colour I associate with food, especially not savoury meals. So when I got beetroot in my organic box this week and started looking into what new things I could do with it. Browsing online this purple risotto jumped out at me!
As you know Sunday is Father’s Day, I am always at a bit of a loss as to what to get my Dad. I am passed the time when I could get away with getting him a tie, pair of socks or some golfing equipment. So as usual I was thinking about what I would like to do, rather than the task in hand – finding the perfect present.
For those who follow me on twitter will know, it was recently my fiancé’s 30th. I spent a lot of time trying to work out what that one special 30th present would be. A lot of friends and family suggested an expensive bottle of champage, however he hates champagne (I know, I don’t understand it either…). However I came up with the next best thing, at least for a coffee lover anyway, Kopi Luwak.
After we had tried it, I decided it would make a great blog post. So please welcome Matt, as my resident coffee lover, he can describe it better than I could…
I used this lemon curd as a filling for yesterday’s coconut oil sponge recipe it was full of lemony flavour and just sweet enough, but not too sweet.
I have been using the remainders from the cake on almost everything: toast, scones, biscuits. It tastes just as good as smothered over a victoria sponge!
I used a basic recipe from Delia Smith sponge to create a coconut oil version, using the typical coconut oil conversion of 3/4 the weight of the butter stated in the recipe. I also added the rind of 2 lemons, and filled with lemon curd and a marscapone and fromage frais filling. My inspiration came from the June 2009 edition of delicious. magazine.