At the beginning of the summer I took part in the Highland Cross with two friends. It’s a coast to coast event involving walking/running 20 miles then cycling 30 miles through some of Scotland’s most beautiful scenery. Armed with picnics and cameras, we weren’t your normal competitors. After a couple of miles, we couldn’t even see the other walkers ahead of us and we finished almost last! I know I’d like to run in the event in the future but this summer I had an absolutely lovely day walking in the hills, chatting with my friends, cheering on the runners and munching away on silly amount of food I had in my back pack.
The Jelly Babies were kindly shared by one of the marshals. My own snack of choice was a bag of Brazil nuts and dates. And it was this snack that inspired the below sweet nut butter. It’s very rich and very good. It’s terribly good for you and, once made, will keep in the fridge for at least four weeks. Highly recommend smearing it on toast in the mornings and topping with banana.
Brazil Nut and Date Butter
250g Brazil Nuts
Pinch of salt
- Simple add the nuts and dates to a food processor and blend until nuts begin to release their oils. Add a few splashes of water to loosen, a pinch of salt and continue blending until a buttery consistency is reached. This can take several minutes.
Summer came to North Kessock for a few days and it was glorious. It may return, it may not. We can at least be happy knowing that we made the most of it whilst it was here. We lived outside, basking in the morning sun, watching the roof tiles steam and the bees buzzing in the clover. There were long lazy bike rides in the afternoons and a few half hearted attempts at gardening. With the evening came reading (me) and PacMan (D) on the patio with white wine (me) and local ales (D). And interspersing all of this were as many barbecues as we could possibly fit into those lovely sun drenched days.
‘Twas grand. :)
If you are thinking of doing a spot of outdoor cooking/eating, can I warmly recommend the following dessert. It’s very nice indeed and ridiculously easy if you buy the ice cream from the shop. If you want a dessert that makes you moan expletives, however, make the ice cream yourself. I used the wonderful David Lebovitz’s recipe (here) but replaced half the double/heavy cream with coconut milk.
It’s also a perfect recipe for the end of a BBQ meal as the pineapple cooks perfectly over cooling coals, meaning you can cook it slowly whilst you enjoy your main meal.
Grilled Pineapple with Coconut Ice Cream
Coconut Ice Cream (Bought or this recipe replacing half the cream for coconut milk)
- Cut the pineapple into 2cm rounds then cut into semi circles. You may want to cut off the skin first – it’s easier to eat this way but less pretty.
- Squeeze a little lime juice over each slice, both sides and rub with a little brown sugar. Maybe 1/4 tspn per semi circle.
- Place on BBQ over low heat for 20 mins, turning occasionally. If your BBQ is hotter, turn more frequently and reduce cooking time.
- Serve warm with a scoop of coconut ice cream and some torn mint leaves.
On this day last year, we got married. And it was completely awesome!