Cooking it, eating it, sharing it with Family and Friends.
Unfortunately, Barbara moved away to warmer climes, but we kept up correspondence.
Don't you love the Internet.
We also kept up with our lives through our mutual love of Blogging
Barbara, over the last few years has run a blogging event called a "Taste Of Yellow" tied in with LiveStrong Day. Barbara was a Great admirer of Lance Armstrong.
She also loved Le Tour de France.
This was also her chance to help Fund raise and raise awareness for Cancer Research.
Getting together Bloggers, from all over the World, to post Yellow Food
We felt that a memorial to Barbara should be held.
I contacted Meeta of Whats for Lunch Honey
She runs another Blogging Event called Monthly Mingle and it's timing couldn't be better.
This time it is being hosted by Jeanne of Cook Sister
I thought I would share some yellow food with you
First a Tropical Fruit Crumble
This crumble topping idea, was given to me by my daughter Katie.
It is so simple, got lots of crunch and perfect to cover any fruit.
Why not move away from apple and bring a little touch of Summer into our cold wintery lives.
After all it is Summer somewhere.
As luck with have it, they had a special on Pineapple and also Mangoes at my supermarket.
I'm quite happy buying these fruits out of season, as we don't grow them in this country anyway.
Passion fruit or Papaya would be good in this Fruit Salad. they are outside of my Budget at the moment.
The bonus, is the combination of the coconut, in the crumble, with the pineapple
When topped with cream, you could almost be drinking a Pina Colada
To feed 4 people
You will need
1 pineapple, peeled and cubed
1 mango, peeled and cubed
2 tablespoons brown sugar
2 tablespoons butter
Zest and juice of 1 orange
1/4 cup water
For the Crumble ( this is enough for 8, freeze the bit you don't need)
1 cup plain flour
3/4 cup (packed) dark brown sugar
3/4 cup rolled oats
3/4 cup coconut
1 tbsp cinnamon (ground)
2 tsp nutmeg (ground)
2/3 cup butter (melted)
2 tsp vanilla essence
Add all of the dry ingredients into a bowl
Melt the butter
Place the prepared fruit into a gratin dish
Sprinkle brown sugar and orange zest over the top
Dot with butter
Pour over the orange juice and water
Into a 190C oven for about 25 minutes
A syrup will be formed
Remove from oven
Sprinkle Crumble over the top
Once again into 180C oven for 30 minutes
Serve with Whipped Cream, Creme Fraiche or maybe even Greek Yogurt
Staying on the Yellow theme...
I made a simple dinner last night
Rib Eye Steak, Squash and Brussels Sprouts
I roasted the vege
I really like the skin on the Buttercup Squash, (some call it Supermarket Squash)
It's nutty and the flesh is quite dry. I prefer it to Pumpkin
Cut the Squash into wedges
Just toss in Sea salt and Black pepper
Drizzle over some Olive oil
Into a 180C for about 40 minutes
Meanwhile prepare the Brussels Sprouts
Trim the ends and remove any damaged leaves
Blanch in boiling salted water, for about 2 minutes
Toss in a little olive oil and season with salt and pepper
When the squash is almost cooked (after 40 minutes)
Throw in the Brussels Sprouts and roast for about another 20 minutes
I took the Steak out of the fridge earlier, to bring to room temperature
Seasoned with Sea salt and Black pepper
Drizzle over a little olive oil
Heat your pan till Smokin'
Cook about 3 minutes, first side
This should give a lovely crust
Turn and cook about just another 2 minutes
This should give you a nice med-rare steak
Remove and place on a plate
Add a little water (just a couple of tablespoons) to the hot pan, to deglaze it
Scrape up the brown bits and bring back to the boil
Pour over the steak and let rest for about 4 minutes
Slice and serve.
It was so yummy and enormously filling
Good meal, if you are avoiding Carbs.
So I had cooked too much squash, of course I made soup for lunch
2 Tablespoons Olive oil
1 onion chopped
1 carrot grated
1 tablespoon shredded coconut
Sea Salt and Pepper
2 teaspoons Thai Curry paste
1 litre Chicken stock
Left over Squash
(About 1/4 medium squash cut into large cubes)
1 tablespoon fish sauce
1 heaped teaspoon brown sugar
Zest of 1 lime
Juice 1/2 medium lime
Gently saute onion in olive oil
Add carrot and coconut
Season with S & P
Add curry paste
Saute another 3-4 minutes
Add chicken stock and top up with water to make sure all vege are well covered
Bring to boil then simmer about 25 minutes
Then Fish sauce and sugar and lime zest
Cook another 15 minutes
Add lime juice
Taste, check for seasoning and adjust if necessary