I wouldn’t say that fish is one of my favourite foods exactly, but I do enjoy eating it on occasion because it makes a nice light change from eating meat. I made this fish pie one day when I was feeling cold and as if the winter had considerably overstayed its welcome.
This blood orange cake was created after a strong wave of nostalgia spurred me on to buy a handful of blood oranges from Lidl the other day. My granddad loved blood oranges and he wasn’t stingy about sharing them with me when I was a kid either. Looking back, I think he got a thrill from showing me the unexpected, particularly when it came to food because he would often bring home a handful of blood oranges from Jackie White’s fruit and vegetable market in the town centre and sit and peel the orange before explaining to me the reasons as to why it was uniquely red.
I sometimes go through phases of eating particular foods. I wonder if this is because my body naturally requires something nutritional in the type of food I crave? A case in point is salmon. Although I generally tend to eat beef or chicken, sometimes only a salmon fillet will suffice. Perhaps my body is lacking omega-3 fatty acids or something at the time?
Coconut rings are lovely little tasty bites of cake that are formed of creamy desiccated coconut which create a raised moat around a jam-filled centre. They’re a really easy bake to make and require very few ingredients too. In its dried, desiccated form coconut can be used to lend creaminess and body to curries and tagines as well as sweet and exotic fruity flavours to sweet dishes.