With Lilly safely tucked up in bed, the iPod on shuffle, and nightcaps in our hands, we dribbled about politics, giggled at my Mum’s driving (sorry Mum), and nibbled on Olive & Fetta cake. It was a delightful way to end quite a lovely evening.
The recipe I have for you today uses a little of my rhubarb. It also uses some apple, eggs, milk, and sugar, and not a lot more. There are a few different processes involved, but it essentially a simple dessert, and one that I could eat until the cows come home.
I’d bought the lemons a few weeks ago with the idea of making a lemon meringue pie, but ended up making a fig cake instead. The Boofhead has been dropping some rather unsubtle hints that he was running out of lemon butter (one of life’s essentials, don’t you know).
Here is my suggested bickie. It combines fresh hazelnut meal with some yummy tidbits of chocolate. No matter what your political flavour, I’m sure these cookies would have bipartisan support.
It was there that I spied the figs. There they were, plump and beautiful, beckoning. I made them mine and bought them home. Then I wondered what to do with them.
Lilly’s big sisters loved this veggie slice, and I must admit that it’s a favourite of mine too. It’s very easy to prepare, tastes really good, and makes you feel healthier with every bite.
This bread recipe has a bet both ways; it contains some wholemeal flour, but not enough to ensure that the kids will refuse it. It would be a nice way to ease them into a healthier slice of bread. The mixed seeds on top toast deliciously well, but could be readily altered or omitted.
