Now I can easily sit here and pretend this recipe was all part of my genius plan and in a way it was. I fancied some good old fashioned roast potatoes (thought I’d get a bit of practice in before Christmas!) but I didn’t have any goose or duck fat to hand. In fact I generally don’t have any of those fats around the house and it was a Sunday, so I more-than-couldn’t-be-bothered to go and buy some at the supermarket, then I remembered, I’d recently made Karahi Gosht for dinner and had loads of leftover ghee. I figured the properties were about the same so I’d give it a go and the results really were amazing!
Cheesecake, meet Sponge Cake.
Sponge cake, meet Cheesecake.
and that was how this beautiful relationship started.
Cheesecake was a crazy reckless kind of guy who needed a little stability in his life. His previous girlfriends had been a little flaky and quite frankly a bit too crumbly and unreliable. He needed someone that would keep him grounded but still allow him space to breathe.
Enter the light-as-a-feather sponge cake whipped to egg white perfection and sprinkled with ground almonds. Their eyes met from across the room and at that moment, they knew it was meant to be…..♥
O.K. So we have approximately 48 hours of summer this weekend, so get out the lawnmowers and sort out that neglected back garden to make way for a barbecue to remember or have a picnic and bring these beauties along.
Now I’ve never been one for fast food pre and post gluten intolerance so it’s one thing I didn’t really miss when I stopped eating gluten but there’s something about hot summer days and a bucket of fried chicken that go hand in hand. The only problem with that idyllic image is the fact that fried chicken needs to take a bath in breadcrumbs and/or flour to get it’s lovely coated crumb. Not any more….
One reason why popcorn shouldn’t just be saved for the cinema!