Monthly Archives: May 2016

What we ate in April

I am once again so very late with the monthly update. Sometimes I think I am the worst baking club mistress in the land, and yet you all continue to put up with me and bring along glorious food every month. Forgive the silliness in this post. I have been unashamedly overindulging in Tom Robbins.

Quick, mark your calendars and call on the sunshine gods, for we are meeting THIS THURSDAY, May 26th at Kim’s place for a Garden Party. What have you always craved during your regular garden party soirees? Make it. Take a moment to glory in your creation. Sample the corner with a tiny spoon and then pack bits around the hole you left so you think we won’t notice (we do notice, only because we’ve all done the same thing). Then pack up your awesome offering, grab your most audacious hat, and come along to Kim’s place to indulge in some calorie stacking and tea drinking. (email now for directions!).

Onward with the great things we ate in April, when we descended upon Dianne’s house and surprised ourselves with how much a single plate can hold. Once again I am missing photos of two dishes. I need to calm down and focus before we dig in because once the forks come out, my photography mind just shuts down. I’m sorry, Lesley and Tina!

Summerland Bakers

Kim’s (aka The Milne Road Forager) Bread – baked in terracotta pots and served with two kinds of herbed butter

Would you like lashings of Spring Pea Butter atop your Stinging Nettle Pesto Bread? Or a ravishing half-inch layer of Cheeky Chive Butter? I mean, just look at these adorable taste explosions. Hands up who imagined hollowing one of these out and donning it as an edible hat? Practical and fashionable all in one, perhaps with tiny butter knife earrings as accessories. Kim, you are the queen of bread, and I salute you.Teracotta Pot Bread Teracotta Pot Bread2

Sharry’s Rhubarb Berry Crumble

Who doesn’t love a crumble? It’s like a big cuddle and permission to go to bed early with a good book. It unlocks the fireside of the mind and says “Calm down. Sure, life can crumble, but it’s still delicious.”Rhubarb berry crumble

Mirjana’s Rhubarb Cake

So engaging is our little clan of eaters that people who can’t attend sometimes still bring food. Mirjana was double booked at the last minute, but she still dropped off this rather tangy rhubarb cake. Thanks, Mirjana!Rhubarb cake

Laura’s Rhubarb Juice

An inordinate amount of sugar is usually required to make rhubarb juice palatable. But this was so good, it was worth every oom-pah-pah of diabetic polka in my veins. Rhubarb juice

Sandra’s Banana Chocolate Icebox Cake

Was I the only person who briefly considered smashing her face directly into this cake? Didn’t think so. Sandra gave me a printed recipe but I’m too lazy to write it out so instead I found a recipe online to what looks like the same one. Aren’t I a cheeky wee cake-loving creature?Banana Chocolate Icebox Cake

Lory’s “Rustic” Asparagus Puff Pastry Tart

Lory began our newest trend: If your dish doesn’t work out exactly as you wanted it to, you can dub it rustic and suddenly it will sound as if you meant to do whatever it is that went wrong. That Lory – she’s both fabulous and clever. That tart was delicious as well, which I think was down to its badass rustic attitude.Asparagus Tart

Denise’s Crepes with onion, spinach, asparagus, chives, parsley, and local cheddar

I have a theory that Denise stops off at some secret upmarket bistro on the way to our meetups, because her food is too glorious and always suspiciously lacking in “rustic” disaster elements.Asparagus Crepes

Tracy’s Rhubarb & Custard Crossovers

Having once attended a birthday garden party at Buckingham Palace (it was Princess Anne’s 60th), I can say with confidence that members of the Royal Family would have been walloping each other in the jaw to get their hands on one of these. Thank you, Tracy and thank you to Mastercook, for bringing this little beauties into our lives.Rhubarb Custard Crossovers

Jean’s Puff Pastry Spinach Cups

These are sweet and small and one tiny chomp above bite-sized. They are the kind of goodie I would have no qualms stuffing liberally into my purse at a buffet.

Puff pastry spinach cups

Recipe:

  • 1 pkge store-bought puff pastry
  • 250g frozen spinach
  • 1 Tbsp sour cream
  • 3 Tbsp cream cheese
  • 3 cloves garlic- minced
  • 1 cup cheese, grated
  • salt and pepper
  • 2 Tbsp oil

Cook garlic in oil for a few seconds. Add spinach & heat until water has evaporated. Combine sour cream, cream cheese & grated cheese with salt and pepper. Divide puff pastry into 12 squares and put in muffin pan. Spoon in filling. Bake 20 minutes at 375F.

Dianne’s Peas stuffed with dill, smoked salmon & cream cheese

I ate five of these. Sorry if anyone didn’t get one – that was me. Were these not delicate and delicious?stuffed peas

Wendy’s Strawberry Rhubarb Dump Cake

Looking back at the photos, I think what Wendy’s bake revealed was in fact a map to a secret island where treasures of margaritas wait to be discovered. And we ate the map. What were we thinking?Strawberry Rhubarb Dump Cake

Chantelle’s No Bake Butterscotch and Peanut Butter Bird’s Nest Cookies

I think these could be rebranded as an easy-to-grab hangover cure. Butterscotch because it sounds like a Hogwarts drink for grownups, peanut butter for that all important dose of protein, and perfectly packaged in nice little nests to give you some sense of control of your life again, since the memories of the night before are starting to float to the surface of your psyche.no bake spring treat

Sophia’s New Potato & Spring Onion Quiche

Oooh… check out the “rustic” pastry on this beauty.quiche

Lisa’s Pasta Salad with Mozzarella, Ham and Mint

I ate this for breakfast the next day. It didn’t even make it to the afternoon where it was supposed to be shown off to my colleagues at lunch. Nope. Ate it. Not sorry.Pasta salad

And that’s it! Did you read right to the end? I’m sorry there’s nothing more to see. Oh, wait! Here’s a photo of my kitten Iza sleeping the sun.iza

Okay that’s it now. Really, I’ve got nothing. See you Thursday. Remember your hat!

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Filed under meetups, Recipes