Birthday Grilled Peach Salsa March 22 2021
Those who know me know that I am one of many Pisceans in our friendship group and so for the month of March we tend to eat with friends a lot. We discovered this darling salsa during one of our impromptu Birthday dinners, we’d been eating so much over previous days we all felt like we needed something a little bit fresh to go with our Birthday champagne! It was perfect!
- 6 peaches ripe but firm peaches
- 1/2 tsp olive oil
- 1 red cayenne chilli, minced
- 1/2 medium red onion, finely chopped
- 1 medium tomato, chopped into 1 cm pieces
- 2 limes - juiced
- 1 pinch Maldon salt flakes
- Handful chopped fresh coriander leaves
- Heat a char grill pan on medium-high heat and add a little olive oil.
- Cook peaches for 2 minutes each side or until they have the nice char lines on them from the pan.
- Cool for 2 - 5 minutes.
- Cut into 1cm pieces.
- Combine the cayenne chilli, red onion, tomato with the peaches.
- Squeeze over lime and season with salt flakes.
- Let sit for 30 minutes (optional).
- Stir though the coriander leaves .
- Enjoy with corn chips, friends and champagne!
- Pony Black
Orange Chocolate Cake. June 01 2020
We love this cake because it is easy to make and everyone raves about it. It is robust too! This cake will travel well wrapped in foil and be a marvellous treat at the end of a hike or picnic.
6 free range eggs
250g caster sugar
250 g almond meal
1 teaspoon baking powder
1 teaspoon bi carbonate of soda
50 g best quality cocoa powder
Cocoa to dust.
Preheat your oven to 180 degrees C and prepare a 20 cm round lined tin.
Simmer oranges on stove top for two hours. Cool slightly. (You can also pressure cook them for 12 minutes)
Cut the oranges in half and take out as many of the seeds as you can. Add the oranges and the rest of the ingredients to the food processor and pulse until combined. Don’t over mix - it can be nice to see some chunks of orange peel as you cut the cake.
Pour the batter into the tin. Bake for one hour. Check after 45 minutes to stop it getting too brown on the top. If it is too brown, cover the top with foil and keep baking.
Once cooked, remove the cake from the oven and cool in the tin.
Remove fro the tin and dust with cocoa.
Serve with double cream if you like, but also delicious by itself.
This is a recipe from my darling sister Emma. You can find her book here!
She’s gluten free too! And as my friend Frankie would say - Boom!