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am hoping, now that Littler Bit is in regular day care, to get back to trying out and posting more recipes The inspiration for this was an Amish recipe we grew up with for a breakfast cake (as odd and decadent Recipe Cook time: about 1 hour -- Portions: about 15 slices -- Difficulty: Easy Ingredients: 1 1/2 c recipe was tasty with the apples, less was more when it came to the additional spices. I also found that using the original quantity of flour left the cake too dense with the addition of the

little, like sausage and spätzli, Rösti or pasta, meat and potatoes (like this Chicken and Waffles recipe Recipe: Cook time: 1 hour -- Portions: 4-5 side-dish portions -- Difficulty: easy Ingredients: 2 tbsp

The only issue was that I didn't have a passion fruit cake recipe, so I made one up. Here it is. Recipe: Cook time: 50 minutes -- Portions: 1 double-layer 8" cake -- Difficulty: easy Ingredients: For I may have to experiment with this recipe some more, possibly adding some almond extract to the cake

I set out with the plan of making actual crumpets, using the recipe from Tim Hayward's Food DIY. (especially hot, with butter and honey dripping through them), I was excited when I stumbled on his recipe Here is the "recipe" for these Franken-crumpets, an interesting new bready thing good with jam. I am delighted to have found a recipe for these that works though!

This recipe for a summery strawberry and citrus blondie treat was a joint effort with my sister. Recipe Cook time: about 15 minutes prep and 35 minutes in the oven -- Portions: about 24 -- Difficulty very happy with how these came out, and more than that, it was a delight to get to collaborate on a recipe Writing up the recipe just now, even though it was a few weeks ago, I had images from the fairy tales

Be aware, this recipe makes rather a large batch. I sometimes have issues with batch cooking...

So, I'm a little late in sharing this one. It is from when my rhubarb compote was fresh in the spring, not a defrosted one from the freezer, but this year has been a bit busy, and I thought it worth sharing anyway. It was a flavour hunch and it worked out. Ingredients: 1 tart crust 1/2 - 3/4c custard 1/2 - 3/4 c rhubarb compote 4 apples, sliced 2 tbsp brown sugar 2 tbsp oats 1) Line a tart pan with the crust. Swirl the compote and custard together and spread on the bottom of the crust. Arrange apple slices on top, and sprinkle with the oats and sugar. 2) Bake at 180°C for 30-40 minutes. Enjoy warm. This came out very tasty, but a little on the wet side. Next time I would reduce the compote a little on the stove to thicken it and avoid the problem. Tasty enjoyed with whipped cream or ice cream. I especially liked the extra texture added by the oats sprinkled on top.

For this recipe I crossed two crêpe recipes, my dad's and Michel Roux's and the results were beautiful

Last night at dinner, à propos of nothing whatsoever, Little Bit declared amusingly that he wanted to make pear sorbet... with spices, maybe...and squeeze in some lemon. So today, that is what we did, although at the last minute, he decided against spices. What better occupation for a snowy day, with the thermometer at -10°C all day, than making a frozen dessert? I must add though, that having received a new ice cream maker for Christmas (the 30-year-old one from my parents finally gave up the ghost), I was not opposed to this idea. Below are two variations on the method, one with an ice cream maker, and one without. Ingredients: 2 c of pear, chopped up 3/4 c water 3/4 c light brown sugar juice of 1 lemon 1) Bring water and sugar to a boil, then reduce heat. Stir until the sugar has dissolved to create a simple syrup, then set aside to cool. 2) Blend pear, lemon juice and syrup until smooth. Taste test. 3) Set aside in fridge until cool, then pour into ice cream maker as per instructions. OR: 2) Place pear chunks in freezer, spread on a tray in a single layer, until frozen. 3) Blend frozen pear, lemon juice and simple syrup. Taste test and place in freezer. I had wanted to make this with either maple sugar instead of the brown sugar or a dash of maple syrup but discovered that I was out of maple sugar, and the only maple syrup in the house was bourbon flavoured, so I gave that a miss. On the whole though, I was very happy with both the sorbet and the ice cream maker. The sorbet was nice and simple. Most importantly though, the instigator of this whole thing was happy with it. Definitely a keeper! We tried it on its own, then also as a Sundae (on Saturday) with toasted almonds, warm chocolate sauce and whipped cream. Oh the decadence! I might still try another version with some cinnamon and maybe a little of something else, or an elderflower and pear sorbet, but that is for another day. For now, there is very tasty sorbet to eat.

I like black pudding, which I know some consider to be an odd statement. (For those who don't know, black pudding is a blood sausage, frequently served as part of a full English or Scottish breakfast - also known as a fry-up. I do like them in that context, but this time when my sister exported some from Wales for me, I felt like doing something a bit different. For some reason, the idea of turning it into a pie, and of adding pumpkin to it occurred to me, and once it had come to mind, I had to put it into action or it would keep buzzing around in my brain. And what better for a cold winter evening than a warming stodge pie? So it was that we tried it out, and it hit the spot! Having tried vinegar in a pie crust a few weeks back and discovering that it works, I decided to take that route again with the crust, reducing the richness a little, and adding some flavour, without sacrificing flakiness. Starting out, I had no idea, beyond very broad brushstrokes, where I was going with this dish, and it only came together in the process of making it.I love it when that happens and things do come together well! Ingredients: For the crust: 2 1/2 c flour 1 c butter, cold 1/2 c apple cider vinegar 2 tsp thyme Nutmeg Pepper to taste For the filling: 2 - 2 1/2 c slab bacon, cubed 3ish c black pudding, cubed 2 small pumpkins, cubed 2 large onions, chopped 3 potatoes, chopped 2 tbsp lard 1 c red cooking wine 3 tbsp tomato paste 1/2 c apple cider vinegar (I used my homemade apple and rosehip vinegar actually) 1 tsp thyme 1/2 tsp rosemary 1 tsp allspice 1 tsp cinnamon 1/2 tsp sumac 1 1/2 tsp pul biber 6ish cloves 2 tsp dried orange peel Juice of 1/2 lemon 1/2 leek, in rings 1) To make the pie crust, place flour, thyme and pepper in a bowl. Grate in the fresh nutmeg and mix. Cut in the cold butter and rub into the flour with fingertips until the mixture resembles breadcrumbs. Add vinegar and mix until just combined. Chill at least 30 minutes. 2) Spread the pumpkin out on a baking tray and roast at 180°C for about 30 minutes, until it is lovely and soft. Scoop out of the skin and set aside. 3)In a heavy skillet ( I used the cast iron one that was my grandmother and great-grandmother's, that I will be haunted for if I abuse it!), melt the lard. Add the onions, and fry until translucent, then add the bacon, potatoes and black pudding. Cook further. 4) When the contents of the pan appear to need some liquid, add the red wine, the vinegar, the lemon juice and the tomato paste. Stir in the roast pumpkin and the spices. Cook for about 10 minutes. 5) Roll out half of the pastry and line a pie plate with it. Scoop in the filling and lay the leek rounds over the top. Roll out the rest of the pastry, place on top of the pie and crimp on. Cut vents in the centre, and bake at 180°C for about 30-40 minutes, until golden brown. Serve hot with greens on the side. This was delicious and so satisfying. It didn't come out as I had imagined it, with chunks of meat, and gravy. Everything all kind of fell apart and turned into a homogenous filling, but that is ok. It was pure stodge and did need greens on the side to offset the richness a little. We had kale and broccoli done with lemon juice. The only thing I think I might tweak would be the addition of fresh zest, and the use of more bacon. One slice was plenty, but so very tasty!