Hello again, after a lovely Easter it’s time to take my daughter back to University so off to Plymouth today. We have done a couple of lovely new walks this week. The granite way which runs from Okehampton to Lydford but I only walked to Meldon Viaduct and turned around, my daughter on the other hand cycled all the way to Lydford and back.
We also did a new local walk which showed it followed along the edge of the stream but for part of the way it looked like we were walking along the actual stream.
This week’s spice is ‘K’ and I used Kaffir lime leaves . In South Africa, the Arabic kafir was adopted by White colonialists as “kaffir,” an ethnic slur for black African people. Consequently, some therefore some people switched from calling it “kaffir lime” to “makrut lime”. Their distinctive citrus flavor can overpower milder herbs so it’s best to use these leaves in moderation when recipes call for them.
I decided to make an ice-cream.
Serves 4-6
2 cups (500ml) full-cream milk
1 cup (250ml) thickened cream
⅔ cup caster sugar
1 tsp fresh lime zest
1 tsp of dried Kaffir leaves powder I used whole leaves and ground to powder in a pestle and mortar
6 free range egg yolks
Small punnet of Raspberries, mash and put through sieve to form puree.
Combine milk, cream, caster sugar, kaffir lime zest or powder, ¼ teaspoon sea salt, egg yolks and strips of kaffir lime leaves in a large glass heatproof jug. Whisk well to combine. Cover jug with plastic wrap and refrigerate for at least 1 hour.
Pour mixture into a saucepan and cook over a medium heat, stirring constantly, until it reaches simmering point. Remove saucepan from heat. Pour custard back into cleaned heatproof jug, through a mesh strainer. Cover jug with plastic wrap and refrigerate until custard is thoroughly chilled.
Pour custard into the bowl of an ice-cream machine and churn until mixture is thick and creamy. Transfer ice-cream into a container, use the puree to create a ripple effect in the ice cream and freeze overnight, until set. Just before serving, remove ice-cream from freezer and allow it to soften a little.
I also made a lovely veggie dish for Mia’s last night. Carrot Fajitas with Mushroom, peppers and I added courgettes too. The Carrot tortillas were made using 100g grated carrots, 1 egg, 30g grated cheese and about 2 tbsp of plain flour. Cook the carrot in a bowl with a splash of water and cover with cling film and pop in microwave for about 5 minutes. Strain through a sieve and get as much water out as you can. Then mix with rest of ingredients and spread two rounds on baking sheet that has greaseproof paper on and cook at 220° for about 10 mins.
I topped them with mushrooms, peppers, courgettes, garlic and fajitas spice. Then popped some Tzatziki and feta on top.
We finished the beach hut shed and cleared the space and popped down some stones.
Let me know if you make any of these recipes, I’m off now to pack the car with a bike and hamster, oh and few clothes 🤣
Stepping Into Sixty and Out Of The Comfort Zone 