Decided to get all green fingered, as the sun is out and it’s a Sunday. The result of my efforts are thus…
Someone got me a Jamie Oliver starter kit for Christmas. It’s a bit twee, but a pot is a pot, so I planted the basil it came with but swapped out the chives for some red chillies instead, as I already have some chives on the go.
Decided to get some salad on the go again this year, as I always end up wasting half a bag when I buy any (not a big salad fan, but I do like the odd bit on me burgers). And just for laughs I got a pumpkin as well. Dunno how big it’ll turn out, but I hope it’s MASSIVE! 😉
And finally my fairly well established windowsill. Only the coriander is new; the two mint plants, the chives, and the bonsai tree (not for eating, obviously) have been on the go for a while now. Gives me something nice to look at when I open my curtains in the morning.
Can’t wait ’til I get my own house with a proper garden, then I’ll have loads of veg on the go. Plus, some time soon, I’m going to start growing a dozen cherry trees so that one day, when I have my country home, I can use them to line the avenue leading down to the house. Then every year I can enjoy the gorgeous cherry blossoms that bloom, as well as harvesting the cherries to stick in my pies and muffins. That’d be awesome! 🙂
Ok, so I know it’s normally ‘drizzle’, but this really is more of a dribbley recipe. It’s funny, coz you end up with a sort of wet patch down the middle (stop giggling) but it kind of works. You’ll just have to try it to see what I mean.
200g plain flour
170g unrefined cane sugar
Egg replacer equal to 2 eggs
2 tbsp water
30g ground almond
rind and juice of 1 lemon
6 tbsp icing sugar
Preheat oven to 180C. Line a 1lb baking tin with greaseproof paper.
Cream the marg and sugar. Add the flour and egg replacer, and 2 tbsp of water, and mix. Add the ground almonds and lemon rind and mix again.
Spread evenly into bottom of baking tin and put in oven for 50 minutes.
Once golden brown let cool slightly whilst whisking the icing sugar into the lemon juice (don’t worry about the odd lump).
Remove from tin, place on a chopping board (or something like that), and prick the cake all over before pouring over the icing sugar and lemon juice ‘dribble’. Let it soak for a second before placing on a wire rack to cool completely.
With mine I found that there was a slight depression running the length of the cake, which allowed the sweet lemon juice to pool slightly before soaking into the cake. The creates the afore mentioned wet patch, which you can see in the slice above, but rather than being a problem I think it actually adds to the flavour/texture of the cake, setting it apart from others. I hope you do too. 🙂