Lately I have been feeling like time has been rushing past me at an unbelievable rate, I’ve been struggling to find enough time to get everything done and I have to admit that I have let things like cleaning the house slide a little as I struggle to fit everything in… I’m not even particularly busy, there are just so many little tasks that all add up into an overwhelming mass and I have been tired and inefficient. I always make sure I find some time to fit in a bit of baking though!…
I’ve been on a bit of a compulsive blackberry picking drive recently; I can’t seem to take the dog for a walk without coming home with a bagful of blackberries, it just seems a shame to walk past the heavily laden brambles without at least nabbing a few… I have made jam (recipe coming soon!) and I’ve been eating an awful lot of blackberry compote, which is delicious with yoghurt or porridge, but I think I enjoyed it most when I paired it with this creamy, comforting coconut and cardamom rice pudding….
Yes I know I’m a bit late to the party posting a peach recipe when we are now coming into Autumn….but I had a couple that needed to be used up, and a cobbler is a great way to use up any end of season peaches which may be a little less than perfect; you can even use tinned peaches if you want for a truly out of season peach cobbler….
It’s never the wrong time of year for ice cream. I enjoy making it all year round but I vary the flavours depending on the season, spring and summer are all about fresh fruits and refreshing flavours whereas in autumn and winter I mostly make ice creams spiked with spices and booze. This nutmeg ice cream is perfect for autumn and winter; nutmeg to me is the quintessential flavour of the season and this delicious ice cream makes a great replacement for vanilla to serve with fruit pies, crumbles, tarts and cobblers….