We had a work training day offsite this week and were required to bring along something to share for morning and afternoon tea to keep us going. I wanted to make something sweet, but not too sweet so decided on this lemon & coconut slice. There’s something about the combination of lemon and coconut that I just love! Although I call it a slice, it’s actually almost a cake due to its thick, doughy base, but either way it’s delicious and was very warmly received by my colleagues!
After making my bliss balls a few times I decided it was time to branch out and try some different flavour combinations. I had a bag of dried apricots that I was using in a different recipe, so decided to do an apricot and almond version and they turned out rather delish! They’re just as simple to make as the bliss balls, so if you liked those, maybe give these a try too!
I never used to like zucchini, I’d turn my nose up when mum served it, and would never think of ordering a zucchini-based dish. How times have changed! Now I use zucchini all the time, and whilst I wouldn’t ever just snack on it as is, I find it such a versatile and easy to use veggie that it is popping up in all kinds of dishes these days! Case in point – a zucchini and corn slice!
Sorry about the lack of posts recently – we’ve been having all kinds of technical problems here in I Spy Plum Pie world, but we’ve almost fixed all the gremlins and will resume regular programming! Hurrah!
The other week I spotted this Vermicelli noodle salad recipe on the Vegie Project blog and wanted to try it, so I thought I’d make a Vietnamese themed night of it and make some rice paper rolls as well. They are so simple and delicious, and were a great way to start our Vietnamese feast!
Even though we are more than a month into Autumn, Melbourne appears to think we’re still in summer and this weekend presented us with glorious sunshine, and high-20s temperatures. This means I’m still making summery food, and this chickpea salad fits the bill perfectly!