Mma Ramotswe's date & ginger cake

Mma Ramotswe always has a pot of redbush tea ready. Redbush tea is also known as Rooibos, and often when I enjoy my cup of rooibos, I think of my favourite traditionally built heroine and her love of tea and life in general.

This recipe is for her, and I hope Mma Ramotswe would have enjoyed sharing a cup of tea and a big slice of cake with me.

I have recently discovered a new tea: Charbrew Tropical Rooibos.

When you open the box, the aroma is overwhelmingly enticing. The teabags themselves are very pretty, and look like an essence of summer, with their splashes of colour.
Each teabag is actually a transparent tea pyramid which contains rooibos, apple pieces, orange peels, ginger, cinnamon, lemongrass, coconut rasps, pink pepper, cardamom, cornflower blossoms, red currants. It's like a whole tropical orchard in a cup.
The colour of tea is lovely too. It tastes wonderfully refreshing and aromatic. And don't worry about the pepper, it adds just a hint of heat without assaulting your tastebuds.
I can easily see it becoming my new favourite. Simply delightful.

Mma Ramotswe's Date & Ginger Cake

Ingredients

2 Charbrew Tropical Rooibos teabags
250g of dates, chopped
100g crystallised ginger, chopped
100g mixed fruit, chopped
1 standard mug of self-raising flour (about 200g)
1 mug of golden caster sugar
2 medium eggs
75g butter, melted
1tsp cinnamon
1 tsp ground ginger
1/2tsp ground nutmeg
1 tsp baking powder

First boil the water and pour over 2 Charbrew Tropical Rooibos teabags in a mug. Allow to cool.

Preheat the oven to 180C.

In a big mixing bowl mix together chopped dates and ginger, mixed fruit, flour, sugar, eggs, melted butter, all spices and baking powder. Pour the mug of tepid tea (discard the teabags) in the mix and stir well.
Oil a tin, pour the mix in the tin. Place the tin in the oven and bake the cake for about an hour.
Once the cake is done (check with the wooden skewer), take the tin out of the oven and allow to cool before taking the cake out of the tin.

I used a cake ring for this cake, but I confess it was a bit of a struggle to take the cake out because of the sugared ginger, as it made the cake quite sticky. Next time I bake this cake I am going to use a standard springform tin to make it easier to take the cake out.

I used Natural Selection products for this cake: mixed fruit and dates come already chopped, which saves you time in the kitchen, very handy, and all the dried berries and fruit that I tried from Natural Selection are lush.

Decorate the cake with the icing sugar to your heart's content.

The cake itself was very moist, aromatic and lovely with a cup of tea. If you like, serve with a dollop of the Greek yogurt to add a sharp note to its sweetness.

I think my hero, Mma Ramotswe would approve.
"She had a taste for sugar, however, and this meant that a doughnut or a cake might follow the sandwich. She was a traditionally built lady, after all, and she did not have to worry about dress size, unlike those poor neurotic people who were always looking in the mirrors and thinking that they were too big. What was too big anyway? Who was to tell another person what size they should be? It was a form of dictatorship, by the thin, and she was not having any of it. If these thin people became any more insistent, then the more generously-sized people would just have to sit on them! Hah!"
(Morality for Beautiful Girls)

Have you "bean" converted? (Kenco Millicano Caff Free)

I've just had my cup of coffee and started washing the dishes, singing to myself "Hey Kenco, Kenco Millicano", when my husband entered the kitchen and laughed at me "Are you sure it was a decaf coffee that you had, and not an Irish coffee?"
Since we bought a DeLonghi coffee maker last year, I confess I stopped buying instant coffee. My husband makes a mean cup of coffee, and I keep telling him if he were to lose his current job, he could always find employment as a barista.
I do love a cup of espresso in the morning, but if I have any regular coffee after lunch, a sleepless night is guaranteed.
I remember the days when my husband's Nonna Elsa was still alive. She lived in a granny flat in my in-laws' house, and when we visited them, she would always invite us for a cup of espresso. She would open the door of her flat, and shout down the stairs "Cicci" (Cicci was her endearing nickname for her daughter), meaning that the coffee was ready and we should all come and join her. She served the coffee in dainty cups the size of thimbles. To be honest, I found that coffee way too strong, it was like a rocket fuel, bitter and slightly lethal, I could almost launch into the open space after a sip. But then I was much younger and long nights were part of our life.
But I am digressing. I have tried a couple of decaf coffees in the past, but they didn't impress me.

When I read the message that there is a possibility of reviewing Kenco Millicano Caff Free, I immediately applied. When we have guests for lunch or dinner and they have a cup of coffee, I usually make myself a cup of herbal tea, but the smell of coffee is very alluring.

I have to agree with Kenco when they say "Until now, the ritual of enjoying a deliciously rich and ulifting cup of cofee ended at midday."

A big thumb up to Kenco for introducing a new Caff Free version of their Wholebean Instant Coffee.

I love my coffee with lots of milk (and a little treat too, in case you are wondering this is an Italian biscuit from Crosta & Mollica, called torcetti)

Kenco Millicano Caff Free comes in a smart silver tin. It has the same combination of instant coffee and finely-milled beans as the Kenco Millicano, with an added bonus that it is a decaf version (a bonus, of course, if like me, you have problems with sleep after taking a regular coffee).

Rebecca Dowse, senior brand manager for Kenco enthuses: "We're proud to have created the first-ever Caff Free Wholebean Instant Coffee that has a delicios and exquisite taste. We know that our coffee culture isn't just about the caffeine - but also about the taste and ritual - which is why we're so excited to offer KencoMillicano Caff Free as an alternative to caffeinated coffee".

Does it deliver what it promises? I enjoyed my cup of Kenco, it tasted exactly as I like it, not too bitter but flavoursome and aromatic. I tried it both with and without milk. It dissolves easily in the hot water and makes a smooth, almost silky cup of coffee.
I can easily see it becoming a part of my daily coffee intake.

I've "bean" converted. Now I can enjoy a cup of coffee in the afternoon and not worry about having a sleepless night.

The fragmented world of Sasha

When you are non verbal, some people automatically presume you're not clever enough. Perhaps understandable if you have no knowledge of children with special needs. Hardly pardonable in case of the specialists who work with children who have special needs, they should really know better.

It always irks me when we have meetings with the specialists, who insist on bringing Sasha along, while we discuss his condition and challenging behaviour. How would it make you feel, if you had to llisten how the other people discussed you and you were unable to defend yourself or explain why you did what you did. Frustrated? Angry? Upset?

They talk over Sasha's head, as if he doesn't understand anything. I know my child, he does understand, but will they believe that he is intelligent?

Sasha who was a chatty social little boy lost all his speech, when the autism started to take over. He cannot say a word now except a long litany of mum-mum-mum.

I can guess what he wants, I know his likes and dislikes, but I would have paid millions to find out what he thinks, what worries him, what it is to be him.

Self-portrait

When we bought an ipad last year, I showed Sasha how to take photos with the ipad camera. Showed and forgot all about it, then one day I had a look at the photo folders and was amazed to find out that Sasha has been busy taking hundreds of photos.
They are mostly of the everyday objects, as if he is taking comfort in the familiar world of the solid objects. Here is the table, the bed, the ceiling with the old beams, the bookshelf, the old rug.

Our old dining table

There are also images of his family. And self-portraits.

I was in awe, when I saw these images, they allowed me to have a glimpse of my son's inner world. He clearly sees the world as de-fragmented. It is not the whole table, it is the corner of the table, with a rim of the glass. He seems obsessed with the same image, and takes photos from the same angle, producing dozens and dozens of the similar images. It is as if he reassures himself in their familiarity or recognizability.

Sasha doesn't seem to be interested in nature, you won't find the photos of the garden, for example. Perhaps, in his opinion, you cannot "rely" on the nature, it is always changing, always different, never the same, which could be scary.

Self-portraits are often fragmented as well, he sees himself not as a whole. He could take lots of photos of his own foot or his arm, or his own face, abruptly cut by the frame and in technicolour.

For some reason the photo above reminded me of the self-portrait by young Parmigianino where he looks at himself in the convex mirror, with his hand enlarged and distorted by the glass. I am not trying to imply that my son has the same artistic genius as Parmigianino, just making a comparison.

Interesting that he sees his younger brother in the same way. There are many photos of Eddie, but again the portraits are just fragments, as if he studies his sibling's face, here is his cheek, the top of his head, a chubby hand. Except perhaps this one, where you can see Eddie looking at the book.

I even discovered a photo of myself, looking quite tired. I was completely unaware that this photo was taken. What I found interesting, that my image wasn't defragmented.. Does it mean he sees me as a whole being? Do I read too much into it? Do I misinterpret his photos?

For me this glimpse into my son's inner universe was a journey of discovery. I was touched and happy at the same time.

Sasha often watches his DVDs or videos on his ipad by covering half of the screen with a thin book, so the screen is partially covered. At times he leaves only a corner, like saying "I don't want to let this whole world inside me, I believe in the importance of the details that our world is built of".

Calendars on the wall

The old beams

That also shows he can appreciate the beauty of the simple objects.


I thank you, Sasha, for letting me inside your silent world of beauty, order and chaos.

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If you found my story interesting or inspiring, if you'd like to share your own story and tell us about the hidden or not so hidden talents of your children with special needs, please add your linky.
I promise to read all entries and leave comments. Thank you!

Two Greedy Italians Eat Italy and the revenge of the hairy artichokes (review)

Some women prefer to peruse The Fifty Shades of Dull before their bedtime, some choose a heavy volume of the old classic, hoping to fall asleep after a couple of pages. I enjoy reading my cook books in bed. Fascinating, inspiring and more thrilling than any tale of bondage.

If you are a fan of Antonio Carluccio and Gennaro Contaldo, you must have followed their TV adventures across Italy earlier this year on BBC.
I know I have more cook books than I really need, but couldn't resist the temptation of buying the book that accompanied the TV series (I actually bought it from The Book People, but it's available from all the major online book shops).

The book is a beautiful edition: photography by David Loftus is simply stunning, he is a true poet. The visual artistry of his style is unique. Each image of an Italian dish, be it a warm mini chocolate pudding or a tray of sea bass cooked with the citrus fruit is an ode to the Italian cooking and its two maestri.
The food styling is inspirational. I love the sight of the old scratched tables, old tablecloths with the frayed lace, used cutlery, peeled paint. Don't expect any "perfect" modern tabletops or the latest gadgets in the photos, it is all about traditions and the continuity.

Like its predecessor, Two Greedy Italians, this volume explores the regional differences of the country's cuisine. Being married to an Italian, I can only confirm that the food in Italy is very regional. When we visit my in-laws in Ferrara, we eat a lot of the local dishes that are characteristic of the Ferrarese cuisine like pasticcio di maccheroni or cappelletti in brodo. Travelling down south to Viareggio or north to Turin to see the extended family, we encounter totally different dishes and styles of cooking.

This book is about the geography defining the regional styles of cuisine and culinary tastes. It is divided into the topographical chapters: from the mountains and valleys you travel to the coastlines, proceed to the plains and rivers.

The selection of recipes is varied: from well known Italian dishes that define the culinary treasures of Italy to the less known regional varieties. The style of writing is a reflection of the personalities of the chefs: their passion for food is shining through each page. I love all the photos of them cooking and enjoying every mouthful, you can see the pleasure and enthusiasm in their eyes, you cannot fake it, it is sincere and catching.

Before doing a review, I got in touch with Quadrille Publishing, asking for their permission to reproduce one of the recipes on my blog.

I have chosen to cook Filled Globe Artichokes with Potatoes (Carciofi Ripieni con Patate). I received my Abel & Cole veg box with two artichokes, and fancied something different. This was the first time I have actually cooked the artichokes. I usually buy them in jars in oil to add to pasta or salads, so this was an experiment.

Ingredients:
4 large globe artichokes
salt and freshly ground black pepper
a handful of parsley, roughly chopped
4 garlic cloves, thinly sliced
8 anchovy fillets
24 cherry tomatoes, quartered
4 tsp capers
8 green olives, pitted and sliced
4 tbsp extra virgin olive oil
4 large potatoes
1.5 litres vegetable stock

I don't often swear in the kitchen, while cooking, but not this time.
It seemed very straighforward, when I was reading the book.

First prepare the artichokes. Remove the outer leaves and cut off the stalk. Trim the base slightly so the bottom is flat and the artichoke can stand upright. So far, so good.
With your fingers, gently open out the artichoke until you can see the hairy choke. Mind you, they are really prickly, those leaves. After all, artichokes are from the thistle family.
With a small scoop or teaspoon, remove and discard the choke. Ha, that's where I started to swear. The teaspoon refused to co-operate, I had to use my fingers to get rid of the hairy bits. My, will they ever end? My fingernails looked horrible, and I am usually not fussy about the beauty of my fingernails. They also stayed black for a couple of days, no matter how many times I washed them with the soap. That was a struggle to clean the artichokes.
Season the artichoke cavities with salt and pepper and fill each with: some parsley, 1 sliced garlic clove, 2 anchovies, 6 tomatoes, 1 tsp of capers and 2 olives. Gently press the ingredients in.

Place the filled artichokes in a large saucepan. Pour one tablespoon of oil into each artichoke and cover with any remaining parsley. Place the potatoes in between the gaps (this sentence made me pause, a gap in the leaves? In the end I decided they meant the gap between the artichokes in the pan).

Bring to the boil, reduce the heat, cover with the lid and simmer for 1 hour or until the artichokes are tender, test by pulling out a central leaf, if it comes easily, they are done.

Carefully lift out the artichokes with a large slotted spoon and place on individual serving plates. Gently open them up, pour over a little of the stock and serve with the potatoes and lots of good bread to dip into the sauce.

I haven'd added the anchovies to the dish, as my Mum doesn't like them, and since I had only 2 artichokes, I halved all the ingredients. I used lots of parsley plus added some dried oregano and mixed herbs. The stock was very tasty. The artichokes themselves were fiddly to eat, but that is the thing about them. Potatoes have absorbed all the flavours from the stock.

I have chosen this book for the Tots100 Summer Reading Challenge because this is not just a book of recipes. It is written beautifully, with lots of little anecdotes and personal references. You will find out what Carluccio's mother used to say, or what Contaldo thinks about the Italian style of parenting.

Move aside, Mr Grey, there is nothing more sexy than a plate of Sardinian pasta with mussels or a warm focaccia di formaggio. This book is half-recipes, half-memoirs and tales about Italy, its traditions and of course, mammas feature a lot, mammas, those keepers of the "one thing that unites all Italians: food, glorious food" (according to Carluccio).


If you liked this review, you might like to read

Around the World in 80 Dishes (review)
or
Inspiring Palettes from The Icecreamists (review)

Cocoa beans for my hair (review)

I don't often talk about the hair products, but when the shampoo and conditioner are cocoa beans-based, it appeals to a chocoholic in me.

I have seen a range of products from DGJ Organics, but haven't tried them until recently.

DGJ stands for Daniel Galvin Jnr, a young talent in the designer haircare market. He strongly believes in the goodness of the organic products and in the importance of changing the world of beauty for the better.

I received a Glossy Brunettes Shampoo and Conditioner for testing and reviewing.
"Containing Cocoa Bean and Walnut this colour range will develop and enhance depth of colour and shine in dark and auburn tones, as well as protecting and ensuring a long- lasting, beautiful colour for brunette hair".


"DGJ Organics Glossy Brunettes Conditioner, containing Cocoa Bean and Walnut will develop and enhance depth of colour and shine in dark and auburn tones"

When I received two bottles from DGJ Organics, I was puzzled for a moment, how do they know I am a brunette if I didn't specify it? Then I told myself: Don't be silly, they must have seen your photo on Twitter.
I have been dying my hair since my early 20s, so I've been doing it for a good chunk of twenty years, except when I was pregnant and used the henna (then my hair looked suspiciously foxy, with a greenish tint). I tend to choose a darker palette: from dark red, aubergine, plum to dark brown, whenever I fancy a change. I've never been a blonde, as I don't think it would suit me.

My first impressions: both the shampoo and the conditioner have a subtle perfume, very pleasant and not overwhelming (some of the chocolatey-type of shampoos smell quite cheap and way too strong).
It has a fresh fragrance and lathers very well. My hair felt clean and acquired a lovely shine.

While my mane hasn't doubled in volume after the use of the products (like some other hair care brands TV ads promise), and I don't shake my hair, screeching Because I'm worth it, I am very pleased with the result.
My hair was easily manageable, felt luxuriously soft, almost silky. I liked the perfume, and most of all, the fact that both products are made of the organic ingredients.

A combination of cocoa beans and walnut sounds like an ingredients list for baking brownies.
Cocoa beans for my hair? Bring it on!

A scoop of Cornwall (review)

We were very lucky to catch the only week of sunshine this summer, when we stayed in Cornwall. The weather started changing as the landscape was transforming from the grey rainy Cotswolds to the open panorama of Cornwall.

We rented a cottage in Perranuthnoe and enjoyed seven days of sun. Every day we headed to the beach before lunch and late in the afternoon. My boys were deliriously happy, they ran around, jumped in the sea, built sandcastles and felt free.

And every time on the way home from the beach we stopped by a small cafe and treated ourselves to a scoop of Kelly's of Cornwall ice cream.

Sasha always picked a Cornish vanilla, I love Chocolate, Eddie is happy with any flavour, while my husband prefers a Mint Choc Chip ice cream. There's nothing like enjoying an ice cream cone, when out and about. You have to eat fast, or the creamy treat will start dribbling down your hand and you will need to lick your fingers.

Back at home (and back to the rain too), I am trying to recreate the spirit of our holidays in Cornwall by serving the ice cream in cones. I often buy Kelly's of Cornwall Clotted cream ice cream, its rich creaminess works well with all kinds of berries and fruit salads. It is also great for making milkshakes.
Eddie loves it so much, he's ready to eat it using two spoons at the same time (maybe that's the right way to enjoy the ice cream, who knows).

I was recently asked to review a fruity flavour of Kelly's ice cream. I have picked a tub of the Clotted Cream & Strawberries from Waitrose.

First impressions? It looks very pretty. The colours are delicately pink, and if you buy Kelly's ice cream tubs, you know what it looks like when you open the tub (there are many lovely photos around the blogland of the bosom-like luxury).
I couldn't resist either (a disclaimer: adding strawberries was my idea).

It tastes very summery, the combination of cream and strawberries is a classic one, and it works perfectly. It is light and refreshing. It is not oversweet and has a pleasant aftertaste.

We all loved it. And it brings back happy memories of our holidays in Cornwall. We're already thinking of booking "our" cottage for the next summer.

Mmmm, which one to choose? Strawberry or Clotted cream? I think I'll have both.

There's another summery, fruity flavour available in the shops: Clotted Cream and Blackcurrants (which we haven't tried yet but if you are interested in the review of this product, I could re-direct you to the Queen of blog reviews, Madhouse Family Reviews blog and her excellent review).
What I like about Kelly's is their passion for ice cream. At Kelly's they truly care about the quality of the ingredients. They "only use milk from top Cornish farms which helps to support local farmers and ensure that you can enjoy the finest quality clotted cream ice cream, either out and about or from the comfort of your own home".

P.S. I received free vouchers for the tub of ice cream. All opinions are mine.

True colours

Arts and crafts are forever present in our lives. My Mum is an artist, and I grew up surrounded with art supplies.
Being a Mum myself now, I teach my sons the pleasure of working with pencils and crayons.
It is still early days with Eddie, he is happy to draw on the walls or any surface where he is not supposed to draw.
When I saw a post on BritMums asking parent bloggers to join in the Colour Me In Linky, I knew my guys would enjoy taking part.
You might have noticed a limited edition of Kellogg's Rice Krispies in the shops with a blank box that you can colour in.

For the challenge we received a very generous box of art supplies with all sorts of pencils, crayons and glitter glue.

Eddie was absolutely delighted with a huge box of Rice Krispies as well, he knows we can make fab little nests with the Rice Krispies.

He was very enthusiastic in his colouring efforts, and for a 2-year-old it was a decent effort. But not for his older 10-year-old brother who is a severe art critic. He saw Eddie's artfwork, frowned, took over and coloured over Eddie's scribbles. So here you see a combined effort of the brothers.

Thank you, BritMums and Kellogg's, for a beautiful box of art supplies. My guys enjoyed the challenge.
This post is my entry to the Colour Me In Linky.

Home to a Latte

I always do a list before going on holidays.
I just have to write it due to the fact that I'm a bit scatter-brained plus often sleep-deprived and if I don't do it, there will always be something that I have forgotten to take. In fact I tend to forget something even if it is on the list, like this year, I managed to leave our toothbrushes at home, and we had to buy the new set when we arrived to our holiday destination. I know I have packed them carefully, and confess I still haven't found them since we came back.
So, making lists is not a salvation but a great help nevertheless.

I haven't travelled abroad in the last couple of years, but I still take my passport with me, just in case.

Half of the things I take with us, is never used, as I am going away, ready for any eventuality, including all sorts of antiseptic wipes, creams, liquid etc, plus medication in case anyone got a fever, upset stomach, diarrhea, insect bites etc etc As my older son is having big sleeping problems and is on medication to help him with his sleep, that med is on top of my list. If he doesn't sleep, nobody will have a chance to have a rest.

Wash all the clothes in advance and iron as much as possible, even if it has to go in the suitcase folded. Take clothes for both cold and rainy days and - hopefully - the days of sunshine as well.

This summer we were lucky to catch the only week of sunshine, and our stay in Cornwall coincided with a lovely weather.

Place a big grocery order online for a delivery to a cottage where we stay. The place we go to is lovely, but it is a small village in the middle of nowhere, and there are no shops, unless you are prepared to travel. There are cafes but my guys are rather fussy, and I prefer to cook our food when we stay in the cottage. Of course, we have treats as well, like lots of ice cream and local chocolate.

Don't forget the sunblock cream.

Take kids' favourite toys and books with you. Elmer the elephant has been travelling with us for a number of years.

Have a good look in the fridge and eat all the perishables. Leave a bottle of long term milk in the fridge.

We drink lots of milk in this house. My guys love the milkshakes. Eddie drinks milk like a thirsty calf, gulping enthusiastically.
And of course, my husband and I love our lattes.
I had a giggle when I read the post on BritMums about coming home to a proper cuppa, because for me tea with milk is not a proper cuppa. I can drink tea with milk, if the tea is quite indifferent in taste, but I would rather not disguise the taste of tea with milk, given a choice. Give me a cup of Earl Grey with a slice of lemon any time.
But coffee is a different matter. That has to be very milky for me.

Not knowing if I'd be able to shop on the way back from our trip to Cornwall, I prepared a big size Cravendale bottle to sit in the fridge and wait patiently for our arrival. As it happened, we stopped only once at a small Costa on the way to grab a coffee and use the facilities before jumping back in the car, as it was Friday & the day of the Olympic opening ceremony, and we were trying to escape the floods of cars moving in the direction of London. So, I might as well pat myself on the head for being wise and buying milk in advance.

This little post is my entry for the Come Home to a Cuppa Linky Challenge on BritMums sponsored by Cravendale.

Gluten-free chocolate brownies with black currants

Ingredients (makes 16 brownies):

200g unsalted butter
400g chocolate (dark & milk)
3 free range eggs
160g gluten-free flour
1 tsp bicarbonate of soda (gluten-free)
200g caster sugar
2 tbsp hot chocolate powder
2 tbsp red currant jelly
black currants (about 3 per each brownie)

1 curious child (optional)

Preheat the oven to 180C.
Melt the butter and half of the chocolate in a bowl set inside the pan with the hot water, stir until all mixed well and melted. I used the mix of the dark and milk chocolate, but you can choose just one option if you like: either dark or milk.
Beat the eggs with the caster sugar in a deep bowl. Add the warm chocolate/butter mix (wait until it is not too hot, as you don't want the chocolate flavoured scrambled eggs) to the eggs with sugar mixture. Add 2 tbsp of the hot chocolate powder (I used Cafe Direct San Cristobal hot chocolate). Add the sifted gluten free flour and bicarbonate of soda. I used Dove's Farm gluten and wheat free plain flour blend which is a mix of rice, potato, tapioca, maize and buckwheat which is a good alternative to everyday wheat flour.
Pour the mix in the tray or square baking tin lined with the foil or baking paper. Bake for about 25 minutes. Use the wooden skewer to check if it's ready. Leave to cool to slightly warm.

Keep your tot away from the cake, if possible.

While still a bit warm, add 2 tbsp of the red currant jelly on top of the cake and spread it evenly with the spoon. Cut the cake into 16 squares.

Melt the remaining chocolate (200g). Take each brownie square and dip it in the hot chocolate. Place them on the cooling rack and decorate with the black currants.

The chocolate sets in a few hours (that is if you can wait so long). We were happy to eat several brownies with the chocolate sauce still running down the fingers.

I am offering my brownies to the July We Should Cocoa Challenge on Chocolate Log Blog. This month's idea was to include the black currants in the recipe. I used the black currants from the garden and the red currant jelly made from our own red currants as well.

I am also submitting this recipe to the Summer fairs & Fetes and Cake Stall and Bakes - July's Tea Time Treats baking Challenge hosted by Lavender and Lovage blog (next month's host will be What Kate Baked blog).
As my son Sasha goes to a special needs school, many of his mates are on special diets to help with their conditions (gluten-free being one of the diets). So, I think my brownies would be a decent addition to the cake stalls at the school fair.

Very Lazy Cajun paste: a time-saver in the kitchen

Every time I try to chop a fresh chili, there is always a doorbell or telephone ringing, or my guys need my attention immediately. In fact I hardly ever chop my own chilies, and tend to buy them in tubes as a paste. The taste is as good as freshly-chopped and I don't need to worry that I might accidentally touch my eyes (and Yes, it did happen to me, and No, I don't want to repeat the experience).

Very Lazy has a range of products for busy Mums like me, and I have been buying already some of their products like ginger and garlic (I use lots of fresh garlic as well, but we often run out of it, that's where the Very Lazy garlic comes to the rescue).

As they say on their website, "It's a no-brainer. Less time peeling and chopping, less mess, and you always have the ingredients you need right at your fingertips. So you can create fresh tasty home-cooked recipes without the fuss". Sounds good to me.

There is a new kid on the block among their range: American South Cajun paste, which is a rich and spicy blend of smoked garlic, paprika, cayenne pepper & red chilli (plus onion, lemon juice, tomato puree, oregano, thyme etc).

I first tried the Cajun food when we lived in the States, I loved a little restaurant in New Haven that served food from the American South. And though I don't really follow the recipes of the Cajun cuisine as such, I always have a jar or two of Cajun special blend in the kitchen.

I was glad to hear that the Very Lazy range is growing and includes now a few additions: Lemongrass, Cajun and Jerk.

Lovely guys at Very Lazy sent me a tube of Cajun paste to try. Having looked at the contents of my fridge, the most obvious choice was to cook chicken, using the Cajun paste.
The paste is very easy and convenient to use, just squeeze the amount you fancy, you can make it mild or hot.
I wasn't sure what degree of heat to expect from the paste, so wasn't overly generous with the paste. My Mum is staying with us, and she cannot eat very spicy or hot food.

Next time I cook chicken with Cajun paste (just for us), I will definitely add more. But it was still lovely. All the flavours are well balanced. It delivers the right amount of heat, and the blend of flavours is excellent.

The next evening I was making a side dish of baby sweet peppers. You will need a heaped teaspoon of ricotta per pepper. First mix 4-5 tsps of ricotta with 1-2 tsp of Cajun paste, carefully spoon the mix inside the peppers and place them in a ceramic dish, drizzled with the olive oil, in the oven (preheated to 180C). Cook for about half an hour.

I have also cooked a big tray of cubed squash and sweet potato with the Cajun paste (to go with the quick supper of sausages). Don't have the photo, but we enjoyed the combination of the flavours: the sweetness of the veg was working well with the spicy paste that turned the dish from boring to having a lovely kick.

This is a versatile product that could be used for many dishes, both meat-free and with meat.