I’m sitting here on the sofa, it’s late May, I can see the sun slowly setting and the sky changing colours. My belly is full with a hearty weeknight meal. The cats are twirling around my legs, purring softly. The birds are singing their evening melodies. I take some moments to be calm, and still, and breathe. In this world of terror and heartache, make time to take a step back, take a deep breath, and remind yourself that you are here. We’ve had some terrible news here in the UK today, and my thoughts are with those who have lost someone they love. Do not let this hate beat our love. Love will overcome, it has to. Read more
So far, January is looking pretty juicy, don’t you think? I do! We’re over a week into 2017 so far, David Attenborough is still alive and so are we. Not bad ey? So far 2017 is strutting its stuff. It’s a good month for us too as we are off to Whistler in 3 days time. Excited doesn’t even cut it. OHMYGODIAMBEYONDECSTATIC is a little closer. Read more
A quick post and this lovely turmeric hummus recipe for you lot today. We are having more and more issues with our internet, and it’s proving difficult for me to have access to upload my recipes online. Boat life is good, and it’s good to be away from the World Wide Web for a wee bit. So I’m sat here on my lunch-break getting this uploaded for you. I hope your week is filled with sunshine and good food!
Find more hummus recipes here
Like this recipe, you can find more over on Pinterest!
- 2 tins chickpeas (keep 2 tablespoons to one side)
- 1 tablespoon turmeric powder
- 1 garlic clove
- 1 tsp cumin seeds
- juice of 2 lemons
- 7 tablespoons olive oil
- 1 teaspoon ras el hanout (optional)
- Drain the chickpeas (see notes).
- Add everything to a food processor and blend for 1-3 mins. Add more oil if needed.
- I like to leave some whole chickpeas to the side to stir in after.
Well, she did it. My awesome Mum completed all 26.2 miles of the New York Marathon. It was emotional for all and we are so proud of her. I’m still recovering from our New York trip, trying to beat this jet lag but mostly giving into it and having a few lazy days with much tea. There will be a full NYC post up shortly, so more about it then.
For now, I’ll leave you to enjoy these fragrant scones that I knocked up a couple of weeks ago. They come together quickly and are packed full of aromatic flavours that take me back to our time in Sri Lanka. Lightly spiced, with a subtle hint of sweetness from the cardamom. Just the ticket for sleepy mealtimes. Happy Monday ya’ll.
Chilli Scones with Turmeric and Cardamom (v)
Recipe adapted from Will Frolic For Food
200g spelt flour
1 tbsp baking powder
1 teaspoon turmeric
1 green chilli
¼ tsp freshly ground cardamom pods (the seeds from about 3-4 pods should be enough)
3 tbsp (¼ cup) melted coconut oil
pinch Himalayan pink rock salt
125ml hot water
Preheat oven to Gas Mark 4 / 175 C
Cut open the cardamom pods and grind the seeds in a pestle and mortar.
Finely chop and de-seed the chilli.
In a bowl, mix all dry ingredients and the chopped chilli.
Add in the melted coconut oil and hot water, mix to form a dough. Add more water if needed.
Roll out dough about ¾ inch thick. Using a cutter cut out circles and place them on a lined baking tray
Bake in oven for 20-25 mins, turning halfway through, until lightly golden on top