Monday, 29 March 2010
Sunday, 28 March 2010
Saturday, 27 March 2010
Sunday, 21 March 2010
Wednesday, 17 March 2010
- 4 medium very ripe bananas
- 200g of caster sugar
- 500ml double or whipping cream
Peel and chop the bananas and put in a liquidiser or food processor with the sugar.
Add the cream and continue to blend until smooth.
Pour into a freezer proof box and freeze.
After an hour or so, when ice crystals begin to form mix into the centre.
Leave overnight to freeze properly.
When you are ready to serve, it does benefit from removing from the freezer ahead of time. This is great on its own, or with dulce du leche in a mock banoffee, or with chocolate sauce and nuts as a banana split.
Sorry that there is no photo, it doesn't look very photogenic in a plastic container!
Monday, 15 March 2010
Friday, 12 March 2010
Monday, 8 March 2010
Wednesday, 3 March 2010
Monday, 1 March 2010
I had grand plans for this totally unspringlike autumn necklace with leaves and gold, brown and green colours. Unfortunately, the olive leaves that I ordered from Bijoux beads were not in stock, so I chose turquoise instead. So now, rather than being autumnal it looks a little Egyptian. All the beads apart from the clear round ones are from Bijoux beads who have a massive collection of gorgeous beads.
Have just ordered some Swarovski pearls from Bluestreak beads and planning to make a three strand necklace - watch this space!