On Bank holiday Monday James took me for a day out in Cambridge, we looked around the shops and market, walked along to river and watched the punts go by, stopped for coffee and cake in Patisserie Valerie and sat in the park…. the perfect bank holiday.
For so long I have wanted to have a set of photobooth taken. So when I found an old fashion photobooth at The Roundhouse I was really excited, luckily James was with me and he was happy to pose with me.
To me, nothing says ‘love’ more than having a strip of photobooth pics stuck on your dressing table mirror!
My love of butternut squash, sage and goats cheese resulted in me making up this little recipe.
Chop up butternut squash in to 1cm thick chunks, put in a roasting tin with whole garlic cloves, chopped sage, olive oil, salt and pepper.
Roast on gas mark 6 for 40 mins
Mix in with cooked tagliatelle and chopped goats cheese. Drizzle with walnut oil and season.
Look at these lovely little tarts covered in blueberries and raspberries.
To make the cream filling whisk 4 egg yolks with 100g caster sugar until pale and think. Then sift in 25g plain flour and whisk well.
In a separate pan bring to the boil 350ml milk and a vanilla pod. Stir the milk into the egg mixture and mix well. Then return the mixture to the saucepan and whisk on a low heat until the mixture thicken and comes to the boil. Put mixture in a piping bag and chill in the fridge. When chilled pipe mixture into the pasty cases and cover in your favourite berries.