Naturally sweetened granola made with apple juice & tahini
On 31st March 1979, my parents got married. One year later they returned home from work, tired and late, to discover a small pile of envelopes inside the front door. It was their first year anniversary and, while a few friends and family had posted little notes and celebratory letters, the pair of them had completely forgotten.
Until today, I thought this was unlikely to ever happen to me. I’m organised and I’m excitable, two traits which mean that when it comes to birthdays, anniversaries and celebrations, I’m always in there early. You know the girl who complains that her boyfriend completely forgot her birthday/Valentine’s Day/insert any other day designed to make our men look bad? Not me. I’m the one reminding him at least three weeks in advance then gleefully (and noisily) counting down to the celebrations day by day. Continue reading
Banana bread with peanut butter is pretty hard to beat
It always makes me a little bit sad to read interviews where chefs explain that they can go days without eating a proper meal. I suppose it comes with the territory of working such strange hours and constantly tasting, testing and tweaking, but it does seem a shame to be surrounded by so much wonderful food and not have the opportunity to sit down and properly enjoy it.
In between school and university I spent six months abroad, working as a waitress beforehand to save money for my trip. Sixty-odd hour weeks and lots of late night shifts meant complete disruption of my body clock, compounded by the fact that the restaurant I worked in refused to serve their staff proper meals in between shifts (a practice completely counter-intuitive unless you want your waitresses wandering round ravenously eyeing up plates of food as they emerge from the kitchen). Continue reading
Chunky homemade granola
Happy Valentine’s Day!
All around the world, in every corner of the internet, people are posting or googling recipes for things like chocolate fondants and profiteroles, planning in what they will eat with their other half this evening and exactly what it is that constitutes the ultimate romantic dessert.
So today I’m bringing you breakfast in the form of my favourite chunky granola . . . Continue reading
What’s your favourite thing to do with a blackened banana?
Breads, cakes, cookies, muffins and smoothies are all pretty wonderful ways to use up an overripe banana or two. The ice cream I’m sharing today is even better. But to be honest, I’d be happy if you made any of the items listed above, as long as your bananas don’t end up in the bin.
First up, a quick note to say that thelittleloaf is now on Facebook! If you read this blog and would like to see more recipes, photos and links, I’d love it if you’d head on over and ‘like’ my page.
I can clearly remember the first time I tasted maple syrup. My brother had a friend from Canada and one year he came back from his holidays with a little glass bottle of viscous amber liquid for us. I’d never tasted anything quite like it: silky textured and distinctively flavoured, like honey, but not and sweet as sweet can be.
We treasured that tiny container – this was a treat from all the way from across the pond with little likelihood of being replaced – and eked it out in little portions. My favourite way to eat this syrup, bizarrely, was straight up, poured over raw porridge oats and left to macerate for a few minutes until the mixture became beautifully soft and sweet. I’m sure my dentist – and my Mum – would have any number of objections but in my defence, this odd concoction probably wasn’t so very much worse than any of the sugar filled breakfast cereal options out there nowadays (it’s a tenuous excuse, but I’m sticking to it). Continue reading
Buttery pears, smooth pecans & sticky syrup make the perfect winter breakfast
This recipe started life as something really rather different.
It began on New Year’s Eve when I offered to cook dinner for my boyfriend and his family up in Yorkshire. Knowing that on New Year’s Day we might be nursing various degrees of hangover, and that the shops would be shut – or operating on minimum opening hours with a likely lack of any fresh produce – we hit the local market to stock up on ingredients. Fresh fish, bread, cheese, vegetables and various spices secured, my attention (surprise surprise) turned to pudding. Continue reading