munching, mooching and just a bit of making

After our rough start to the weekend, it ended up lovely with not much planned.   A bit of ballet, the market and lots of lovely hanging around. We laid low - I squeezed in a bit of sewing - the sky for my mum’s penguin quilt, and we ate simple but yummy food:
Friday night - ham & vege soup with Laurent’s olive bread mmmmm
Sat - borek’s from the market, then antipasto and insalata caprese - I LOVE tomato, Boccocini and Basil - I could live on it.
Strawberries were cheap at the market so we had some soaked in cointreau and sugar on some meringues for dessert.
Sun - french toast for brekky, for dinner we had corn cobs and potato rostis, with vanilla milk puddings and strawberries for dessert. 

The seasons are a changing eh?

Anyway, I used this donna hay recipe to make the vanilla puddings.  Simple to make - I had an apprentice.

Donna Hay’s Vanilla Milk Puddings

1 tablespoon gelatine

3 cups milk

1 vanilla bean, split and seeds scraped

1/3 cup castor sugar

1/3 icing sugar, sifted

150g raspberries

150g blueberries

Sprinkle the gelatie over ¼ cup of the milk. Set aside for 5 minutes. Place the remaining milk, vanilla, sugar and gelatine in a saucepan and heat for 5 minutes. Remove the vanilla bean and pour the mixture into 6 x ½ cup capacity ramekins or moulds.  Refrigerate for 4 hours or overnight.

Combine the icing sugar, lemon juice, raspberries and blueberries. Set aside for 10 minutes. T o serve, unmould the puddings onto plates and spoon over the berry mixture.

Serves 6

You can use sliced strawberries like us, and add cointreau to the berries’ bath.