Our supermarket shop below:
So far today I’ve had:
– salad sandwiches with Lisa’s feta dressing, cucumber, cheese, lettuce, tomato
– apple and cheese and fat juicy date snack
– fresh strawberries in yogurt
– celery with cream cheese
For dinner I’m having a greek salad with a potato, kidney beans, carrot and leek veggies burger.
I’m in love with veggies. We need to eat this lot before our weekly box from commonsense organics arrives on Wednesday. Yuuummm!
I was quite surprised to come across Kiwi berries in the supermarket. Have these been around for a while?
Unsurprisingly the are very similar to kiwi fruit. The differences are that you can fit all of one all in your mouth at once, there is no fur and it has a slightly more berries texture. Firm outer layer which when you bite through you get a burst of kiwifruit goodness. I think I prefer them.
The Edmonds Cook Book is a Kiwi Classic.
I remember being given one when I left home as most household have *at least one*.
I suspect the reason for its popularity is that the Edmonds does the basics. It’s hard to mess up its straight forward recipes.
Here is one of my favourite Edmonds recipes. I’ve made it with lots of different fruits but my favourite remains apple and plum.
- 2 cups of stewed fruit – e.g. apples, boysenberries, apricots
- 125g butter
- 1/2 teaspoon vanilla essence
- 1/2 cup sugar
- 2 eggs
- 1 cup of plain baking flour
- 2 teaspoons baking powder
- 2 tablespoons milk
Place stewed fruit in an ovenproof dish. Sweeten with sugar to taste. Cover and keep hot. Put butter, vanilla and measured sugar into a bowl. Beat until pale and creamy. Beat in eggs one at a time, beating well after each addition. Sift flour and baking powder together. Fold into creamed mixture. Add milk and mix to combine Spoon mixture over fruit. Bake at 190C for 40 minutes or until sponge springs back when touched. Serve hot with cream or dusted with icing sugar.