Tag: Sweet

Fresh blackberries with chocolate icecream

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Ice cold from the fridge, picked half an hour before and rinsed under the cold tap. Fresh from the garden fence (growing through from the neighbours garden), we had a bit of chocolate icecream in the freezer so we added that to the berries. Lots of our fruit plants have been profligate this year. Except for the plum trees? I think the blossom might have got blown off because they are not in a sheltered part of the garden.

The pear tree is almost horizontal, held up with a piece of wood. There are lots of pears set. Maybe I could make a Perry? I could do with a recipe. Mmm getting ideas…

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Chilled cat

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My cat has taken to sleeping in this cardboard box, and I just saw the sign on the side ‘Chill 2/4°C’.

I had to get my camera and take a couple of photos on him. He might not be the cutest cat in the world, but he certainly is the sweetest to me.

He half closes his eyes, and I’m sure he smiles! He finds various places to sleep. This is his favourite place at the moment.

Trifle dipping?

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Oh dear! My blancmange was too warm when I put it on top of the jelly. And I got extra thick cream which I over whipped.  The whole thing is a delicious mess!

Now, trifle dipping, what is that? The act of knicking an extra spoonful of trifle after you’ve had your fair share! I’ve been known to slice a thin sliver off our Christmas trifle late at night. It is my favourite dessert.

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Trifle with cherries and blueberries

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Sunday tea. Trifle. Raspberry jelly with cherries and blueberries, raspberry blancmange, whipped double cream.

I made up a pack of sugar free raspberry jelly with half a pint of boiling water. Then I added almost half a pint of cold water (you can substitute a small amount of sherry) and mixed it up. I washed and pitted the cherries and put about a mug full of them into the jelly liquid so they covered the base of an ornate glass bowl I use to make trifles. I added about the same amount of washed blueberries, spreading them out with a spoon to give an even coverage. I put the bowl in the fridge to let the jelly set fully. (there are alternatives that don’t contain gelatin). This afternoon I made up a pint of raspberry blancmange (you could use custard instead). I left it to cool in the pan rather than putting it directly onto the jelly as it’s heat would melt the set jelly. Once the blancmange cooled I spooned it onto the jelly. After a couple of hours in the fridge I whipped up a tub of double cream. I added a bit of sweetener before I whipped it. That goes on top

Serve in a glass bowl if you want to be posh. I just got the breakfast bowls out. In this case the cream slid off the blancmange and the jelly broke up because I’d put too much fruit in. So beware spooning it!

The result was delicious. Yum

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More cherries…

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Used a hoe to pull the branches down and caught all these cherries in a brolly today. It was sunny for a couple of hours and the wind had dropped so we took the chance and dodged the rain showers. Picked loads, but there are loads left on the tree.

Now I’ve got to decide what to do with them. I might add them to some gin. Or I could make cherry pancakes.

This is a glut of cherries. If we were not in lockdown I would be sharing them with friends. It’s the biggest crop we have ever had from the cherry tree. If I could freeze them I would but I think they would spoil.

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Sleeping cat

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Then he decides to pose, to shade his eyes with his paw. To look cute, so sweet. Staying still so I can get photos of him. And no claws or biting, just wanting comfort and friendship. Warmth, snuggling, happy.

I know not everyone loves cats. They are seen as aloof and stand-offish. But when they trust you. They can be truly loving.

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Evidence

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Evidence of a BIG mouse.

So in these self isolating, lockdown times. My hubby decided to open the ‘Christmas cake in a ring pull tin’.

It was there as a treat for some time in the future. But as things are, OK why not? I’m not allowed to eat much sweet stuff but I thought I could have a small sample.

Anyway, after ten minutes of trying to open the tin, he got the can opener on it as the ring pull didn’t ‘pull’. He managed to cut round the base (thats where the ring pull is).

Another struggle, there was a thin strip of metal sticking up. So I got the key off a can of corned beef, and after much fiddling got the cover off the cake. Then I put a plate on top and tipped the tin over to release the cake.

There it was, surrounded by nice white, pleated, grease proof paper.

Hubby got a knife and cut himself a quarter. Then, he started picking loose bits of fruit off the rest of the cake! He stuck his fingers in his mouth each time and licked his index finger as he picked up another crumb!

I was upset! I told him there was no way I could eat any of it now. The only way I could have any would be to slice off the top and bottom and sides to leave a small bit from the inside.

I did threaten to do this but as the only gloves I have are the gardening ones that I was using today to cut back roses and Ivy, I decided that would not be a good idea.

I put the cake in the fridge. Ten minutes later when I went to get some milk for a coffee? Well you can see…. A BIG mouse had been at it!

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Made my own Tiramisu.

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I decided I wanted to make my own Tiramisu with no sugar.

Ingredients :

5 or 6 tablespoon fuels amaretto liqueur,

1 small tub of mascapone cheese,

1 teaspoon of granulated sweetener – the sort you can cook with (sucralose type)

1 tablespoon of cocoa powder

1/2 teaspoon of coffee powder.

Layered on top of bananas ( per person)

Method :

Chop the bananas into slices and put in bowls.  

Put mascapone cheese in a seperate bowl, add 4 or 5 tablespoonfulls of amaretto liqueur. Drizzle half a tablespoon of it onto each bowl of bananas.

Stir the liqueur into the cheese then sprinkle the sweetener, the cocoa and the coffee into the mix. Stir in together.

Sprinkle a little cocoa over the bananas and place half the mascapone mix on each portion of bananas.

Sprinkle a little cocoa on top.

Serve

Hope this is OK, it’s totally made up, but I hope if you make it you enjoy it.

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