Hibiscus lemonade

This is an accidental lemonade recipe that I came up with when our ice cream maker failed making a hibiscus and lemon sorbet. I mixed the sorbet with water and discovered my daughter’s favourite lemonade. I start by juicing about 8 lemons and putting the juice and the pulp in a pan while fishing out the pips. Depending on how juicy the lemons are I get juice something like 1 cup or slightly more. Once I finish juicing all the lemons and fishing the pips out, I add 1/4 cup of dried hibiscus flowers and sugar. Bring to boil and simmer 6 minutes until the sugar dissolves. Then I take the pan off the heat and add a whole mint stalk with leaves and leave everything to steep for 15 minutes. After

Banana bread

I have baked many banana breads during the lockdown like everybody else. Just as the lockdown started we started ordering fruit boxes with a few too many bananas in them. And the banana cakes and breads were came in very handy to use the blackened, gone mushy bananas. I started with the banana bread recipe from Ravneet Gill’s newly published book The Pastry Chef's Guide: The secret to successful baking every time. This book also arrived just in time for the lockdown baking and I had a chance to try a few recipes following the live instagram cook alongs with the author. Recipe from the book was quite a lot for my small loaf tin that after so many years of baking I managed to forget the rule

Kale and courgette salad

Kale and courgettes salad, a medley of two salads I love. We have started a a 10 day plan from “Fix It with Food: More Than 125 Recipes to Address Autoimmune Issues and Inflammation: A Cookbook“ by Michael Symon. This is my version of the 1st day’s lunch, same ingredients different dressing and a bit of nuts chucked in. Serves 2 Ingredients 180 g curly kale 2 table olive oil 1 medium courgette cut as ribbons (with a mandolin if you have one), or thinly sliced Leaves from 3-4 mint sprigs, roughly chopped Leaves from 3-4 basil sprigs, roughly chopped 1/4 cup of almonds, roughly chopped 4-5 radishes thinly sliced (with a mandolin if you have one) Dressing Zest of 1 lemon Juice of 1/2 lemon 2 ta

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