IMG_1812bI have noticed how many things have changed with blogging. When I first started, I was not offered free food samples, I was not invited along to restaurants, food shows, radio shows and other events. No one even knew I existed. It was just me and my computer. I have been writing about recipes and my travels for over five years now and it has just become more and more fashionable to be a food blogger.

I wrote up my recipes as a way of recording what I was doing. The fact that anybody was interested was a huge bonus. Then came Twitter and Instagram and on some days, I feel like it is all a big competition. Who has the most “likes” “followers” “visits”. I am not sure that I am ready to tackle all of this. Then there is the ethics of accepting gifts, and whether to make something with the product and promote it or not. I always try to make it obvious that I have been given the product but sometimes I wonder why I am promoting someone’s product? For all these reason and more I have not been posting weekly like a usually do.

So, I have decided to “Keep It Simple Stupid!” and get back to cooking and the recipes.

This recipe was inspired by some tart pastry that I made. I grated the zest of a lime through the dough and it made it fresh and zingy! Blueberries are in season and so cheap at the moment, so I included lots of these sprinkled on the top. I thought it made a nice change to make something everyone could dig into with a spoon. A share dessert.

IMG_1814bRecipe

Pastry

  • 225g / 8 oz plain flour
  • 110g / 4 oz butter
  • 80g / 3 oz sugar
  • a little milk
  • 1 large egg
  • zest from one lime

Method

 Crumb together by hand the butter into the flour, add the sugar then mix in the egg and enough milk to form a soft dough Рadd lime zest.

Roll this out to a shape that you are happy with. I pressed a few cookie shapes out of the sides too. Place on the middle rack of the 175C oven for 10-15 mins.

Coconut Cream

For the Coconut Cream you will need a can of coconut cream and 250ml of cream for whipping.

Method

Take the thick part of the coconut cream from the top of the can and whip it until it looks like whipped cream.

Whip the cream and then combine with a tablespoon of icing sugar.

To assemble

Carefully place a sheet of pastry on a board or platter. Place a big dollop of the coconut cream where ever you think it looks nice, and sprinkle blueberries all over it. Dust with icing sugar and serve with lots of spoons. Share and enjoy!

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