grilled plum little cakes


Grilled plums are glorious. Enough said. No, I think I'll say a little more. Grilled plums coated in vanilla sugar then popped into a pan to caramelize is one amazing thing if not only for the juices it makes, but putting them into little cakes like this and topping it with key lime vanilla syrup is over the bar. The syrup alone is something if not spectacular.
I saw the little bags of key limes at the grocery and knew I just had to do something with them, so I set my self up with the grueling task of juicing the little limes. Not fun. But believe me it well worth it. This I'm sure would be pretty sweet drizzled on pancakes too.

So enough about limes and plums. Is everyone enjoying the long weekend? It's going by far too fast for me, which is the usual case isn't it? At least later today I'll be heading to my Grams for Easter dinner and probably eating far too much.
What is everyone else up to?


key lime syrup
1 cup key lime juice
1/2 cup superfine sugar
1 tsp vanilla extract with beans
or half a vanilla pod, seeds removed
grilled plum little cakes
2 plums, halved and stones removed
1/4 cup sugar for plums
95 g butter, room tempt
1/2 cup superfine sugar
2 eggs
1 cup of ground almond
1/4 cup plain flour
2 tsp grated lime rind
1/4 tsp baking powder

For the key lime syrup, place the sugar and juice in a small sauce pan and bring to a boil. Reduce the heat to low and simmer for 10 minutes or until it thickens and coats the back of a wooden spoon. Put to the side to cool.
Place the 1/4 cup of sugar on to a plate and place the plums cut-side down to coat in sugar. Heat a non-stick frying pan on medium heat and place the plums cut-side down to cook for 2-3 minutes until you get some good colour. Place on a plate to cool.
Heat up the oven to 320 F. Add the butter and 1/2 cup of sugar to an electric mixture with a paddle attachment and beat until combined. Add the eggs, ground almond, flour, lime rind and baking powder and mix until combined. Grease four 3 inch round tart tins or one 8 inch round spring form cake pan and spoon the mixture in. Lightly press the plums into the mixture and bake for 20-25 minutes. A bit longer if you're using the cake pan. Test with a skewer. Cool then drizzle with key lime syrup to serve.

lazy days


This is one of those meals that even in your laziest moments turns out amazing. No dough rolling or unthawing, just a simple whole wheat pita topped with some healthy goodness.
I have to tell you, as of late, I have become obsessed with tomato pesto. It tastes good on everything... well almost. So forget sauce on pizza it's all about the pesto it really is. Finish it off with wasabi arugula (which I never knew existed before but tastes pretty darn good), roasted red peppers, olives, fresh tomatoes and goat cheese and it's sure to be a pleaser. I think I ate this just about three times last week. Yep that good.
It being so super easy, just top all your faves on to a pita and stick it on a pizza stone or pan and set into a oven at 350 d for about 10-15 min or until your cheese has melted and you're good to go.

salted goods and other goodies


So I went on a little salt kick and made some salted pb and chocolate chip cookies from here and salted caramel popcorn. Oh my, both were pretty darn delicious, it's all about the salty sweet mix isn't it? It really is. It's probably one of my absolute fav's and I've made those cookies twice since. I just had to, they were getting eatin' up!

I guess I decided to get a little crafty too and label my cutlery jars which I just had to show you all. They are pretty self explanatory in their own right but who doesn't love a cute simple label? Totally easy too. Just some sticker letters stuck to the jar. I'm in love with it.
Oh and the prints below of the vintage knives and wooden spoons? Just a little something I've been working on. Like or dislike? I'm thinking about adding them to my shop.

salted caramel popcorn
recipe adapted from Jamie Magazine issue 13

70 ml peanut oil
60 g icing sugar
50 g popping corn
a big pinch of salt

heat the peanut oil and icing sugar in a heavy sauce pan over medium heat until the icing sugar turns a light golden caramel (the sugar will separate from the oil, so don't be alarmed), add the popping corn and mix well into the caramel. When the corn starts to jump pop the lid on the pan and leave for 3-4 minutes. Pour out into a bowl and sprinkle with sea salt.