“Seeded Popping Yorkshires” from “A Modern Way to Eat”

Kirstin: I cannot even begin to tell you how much I love these. I have made them every week for the last month and they always disappear straight away. Anna has a fantastic list of five commandments of Yorkshire puddings, which is well worth the price of this book and ensures faultless Yorkshires on every occasion. And the addition of toasted sesame and poppy seeds is just genius. Today I’m messing around with a different muffin tin, hence the slightly dysfunctional looking puddings on show for this pic. But I mean to persevere because I know these are worth it and this tin gets more of the batter in which means more yumminess!

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“Seeded Popping Yorkshires” from “A Modern Way to Eat”

“Lime and Chipotle and Black Bean Tacos” from “A Modern Way to Eat”

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Maureen: Did this take you long to make, Kirstin?

Kirstin: No, not really. And it was a very lovely half an hour because everything smelt so wonderful as I prepared it. I love the smell of coriander and lime. Of course I’ll be paying for this tomorrow as black beans and I have a bit of an on-going feud.

Maureen: But that’s not true for everybody.

Kirstin: And it’s always worth it!

Maureen: The salad was delicious!

Kirstin: Her salads are always good. I shall definitely make this salad again.

“Lime and Chipotle and Black Bean Tacos” from “A Modern Way to Eat”

“Strawberry Poppy Seed Crisp” from “A Modern Way to Eat”

Kirstin: I don’t have any images of this cooked, even though I’ve now made it three times now. And that’s because it’s so yum it gets served and eaten straight away. I absolutely love this recipe. There’s something wonderful about the citrus and strawberries mixed together. And the poppy seeds in the topping works a treat. Yes, we will be having this again and again. But there’s something missing from the recipe in the book, so I use the web version of this.

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“Strawberry Poppy Seed Crisp” from “A Modern Way to Eat”

Double Chocolate Cloud Cake from “A Modern Way to Eat”

Well, these didn’t turn out the way they were supposed to. I struggled to make the icing and resorted to buying another can of coconut milk to try again, but still with no success. I was so determined to make it work, that I even stuck in cornflour, but no luck. So I gave up on the icing in the middle and just put the glaze on.
It’s an incredibly rich cake and very delicious but quite dry too. And I just wonder if I should have used butter instead. Still, it’s always good to try new recipes, especially gluten-free ones. That said I don’t think this is one I’m going to try again.

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Double Chocolate Cloud Cake from “A Modern Way to Eat”

“Butterscotch Chocolate Chip Blondies” from “A Modern Way to Eat”

Kirstin: I totally forgot to have buy any butter for this recipe, so I had to use coconut oil as she suggested. These were super easy to make, delicious and moist to boot. And the stayed yummy for the rest of the week too.

A definite gem of a recipe.

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“Butterscotch Chocolate Chip Blondies” from “A Modern Way to Eat”