I've always known about podcasts but never really had the time to listen to them. I spend a lot of time with a screen in my face and podcasts are the perfect accompaniment. So I'm on the podcast train, a little late I know...
A week ago I put a call out on my Instagram for podcasts, as I was getting a little bored of my usual ones + I was also desperate for something a little more gripping than my normal marketing/you can do it/how to understand stuff.
I got some great recommendations, that I thought I should share and since I haven't done a list in a very long time... Two birds one stone and all that.
1 . This one was the first podcast I ever listened too, super funny, if you need a laugh this is a guarantee: 'The Mortified Podcast'.
2 . I've been following Orla and Me on Instagram for a while and I find her podcasts super easy to listen to. I think it's because her voice is so lovely, she's just so reassuring: 'Hashtag Authentic'.
3 . The title sums it up: 'The Woman's hour, BBC Radio 4'.
4 . This has become a firm favorite. My favorite podcast so far is the story about how Crate and Barrel started - not being from the states I had no idea who or what Crate and Barrel was. It's totally worth a listen: 'How I built this'
5 . 'She Makes Magic' Even though this one no longer gets fresh episodes it's still a goodie.
6 . One that I haven't quite got my teeth into yet, but 3 people recommended it to me, is: 'My Dad Wrote A Porno'.
7 . This one is perfect and the title kinda sums me up: "The Guilty Feminist". I've only listened to one, so far it's brilliant and very clever. It came highly recommended.
8 . I'm going to finish this list as I started with a humorous recommendation: Terribly Funn With Steve Basilone.
If you have any others that you think I should add to my list just let me know!
I can't eat a banana that has ripened. A banana with a speck of brown on it is pretty much dead to me. Which isn't an ideal attitude I know, but I don't completely discount them.. that would be a little wasteful (and some sort of phobia?). I either put them in the freezer to use for later or Eilidh gets pancakes for lunch, lucky kid.
Brown bananas are only good for three things; using as a sweetener in cakes, making pancakes and frying in butter! Although everything's better fried in butter so that the last one's a given.
This tart came about as I had a bunch of pastry left over from some pies I made for Eilidhs dinner a few days earlier and I also had a banana that was super brown and had also split. Oh and I also needed something sweet!
1 large Banana
1 TBSP Butter
1 tsp Brown Sugar
1/2tsp Vanilla (optional)
1/2 of Wholemeal spelt pastry - (the recipe is below!)
1 egg or Milk to wash over the tarts before baking
Pre-heat your oven to 180 degrees.
Roll out two rectangle shapes, they should be about the length of your banana, leave on a lined baking sheet while you get your bananas ready.
Heat up a skillet on a med heat, add the butter and heat until it's browned, turn down the heat and add the vanilla, stir. Slice the banana down the center, add to the brown butter and vanilla mixture, sprinkle the brown sugar over the banana and after 5 minutes flip them and cook for another 5mins.
Once slightly cooled, place the bananas onto your pastry rectangles, brush the edges with either an egg or milk wash. Sprinkle with Sea Salt and bake for 10-15mins or until the pastry is golden.
I'd totally recommend eating these hot and with ice-cream - that's if you can wait long enough to get it out of the freezer!
Wholemeal Spelt Pastry:
1 cup Wholemeal Spelt Flour
50grams cold Butter
1/4 cup of Ice Water (you may not need it all)
Put the flour into the food processor bowl, cube the butter and add it. Gently pulse until it has the appearance of breadcrumbs. Beat the egg then add it slowly as you pulse. Add the ice water to the bowl in teaspoons amounts, pulsing a few times between spoons. You want the mixture to just come together, not sticky. I normally test it after a couple of teaspoon amounts - it can go from good to bad quickly so keep an eye on it!
Once you're happy with it, gather it up into a ball, wrap in cling film and put into the fridge for at least 30 mins. It will keep for 5 or so days like this.
A lot has happened since my last post, yes it's been a month since my last post, sorry about that but I feel that Instagram is kind of like a wee mini blog. So I haven't really been absent?!
It's been crazy around here, when it rains it pours. We are moving house, I'm changing jobs (next week is my last week at Flight Coffee, which is hitting me harder than I thought for many different reasons), I've got a couple of wee jobs on the go, the kids changing daycare centres and we are heading to the UK for a month, so unfortunately, the blog has suffered a little. But like I said I've kinda been 'micro' blogging (I'm totally going to trademark that!) on Instagram...
Right, now onto the wee seasonal joy that is Tamarillos.
I had just two of these and I couldn't justify scoffing them all by myself so, I put them in the middle of a spicy ginger loaf. The batter slowly steams the Tamarillos and the honey takes the bitterness away.
Slice it, slap on some butter and your good to go.
Tamarillo and Ginger loaf.
3cm Grated fresh Ginger
4tsp Ground Ginger
1tsp Ground cinnamon
250grams White Spelt Floor
2tsp Baking Powder
A little extra Honey for the glaze.
Line the base with baking paper and preheat the oven to 170.
Fill a large bowl with boiling water and drop the Tamarillos in, leave for 5 mins then take out. The skins should now peel off easy peasy. Once peeled just leave to one side.
Slowly melt the butter, stir in the honey and beat in the eggs. Beat until smooth. Stir in the fresh grated ginger. Shift in the flour, spices and the baking powder, fold in and mix well.
Spoon a little of the mixture into the tin, covering the bottom, place the two Tamarillos into the tin then spoon the rest of the mixture around the fruit.
Bake for 30-40 mins, until a skewer comes out clean. It will look a little 'burnt' or darker but this is due to all of the honey.
Warm the extra honey then brush the top of the loaf, it will look so shinny!
I've always used flowers to decorate my baking, a little buttercream, nuts, and fruit but mainly flowers. This gets a little trickier over the winter months (and a little pricier), so I've been collecting and slowly drying so that my cakes don't look as sad as the season.
Hydrangeas are the best to dry as they pretty much do it on their own (towards the end of their season that is) and if you time it right you can get so many different colour tones!
I hang bunches up side down, in a dark-ish area (my kitchen) for a couple of weeks then once they have dried out I pick the petals off and store in a jar.
If my garden had done its job this year (or if I'd worked a little harder) I'd also be; pressing Pansies and drying cornflowers.
Pressing flowers between tissue paper in books, is a treat, because I forget and find little surprises though out the year!
I'd love to hear some other drying methods, please share your secrets with me!