Good morning and goodbye! We are just about to jump in the car for a 14-hour trip north to the beach. Yessssss and a little bit nooooo (just to the car trip bit). So in haste, here’s today’s Friday List and have a wonderful weekend everyone, Sophiex
The Friday List
We are heading north today so I’ve been researching some nice healthy-ish car snacks to keep everyone going on the long car trip. I made a batch of these super food rice crispies from Bojon Gourmet last night, with some tweaks, and having just sliced them up for a container and sampled the edges-ish, can tell you they are DELICIOUS.
Soup pots on the go are all the go these days. I love the idea but not sure I could ever be that organised.
Oh hello you lovely thing! Orange almond cake with orange blossom…the prettiest cake ever.
I never thought I’d say this. But there are times when it’s ok to use the word ‘moist’. At least according to this cartoon there are…
Hopefully we’ll find some lovely ripe tomatoes up in Queensland next week with which to make this one pot spaghetti dish. Yummo.
I love every single picture that Molly Yeh posts – especially this collection of baked goodness and her interpretation of the Tim Tam
And hello green-eyed-monster…check out this gorgeous post by Skye McAlpine as she and her family discover Venice’s secret islands and pick wild plums to bake with. Sigh.
Dorie Greenspan’s recipes are always beautiful and reliable and this spiced plum cake looks like a new favourite – though of course we are some months away from plum season here. Perhaps with rhubarb in the meantime?
Or what about this beet, seed and blood orange cake…
I loved this interview with Swiss chef Anna Pearson and the glimpse it gives into her views on sourcing, cooking and sharing food plus her life cooking and living on a farm just out of Geneva. Freunden von Freunden interviews are always such a treat.
Can’t wait to get my hands on a copy of Anna Jones’ new book. Her first one is splattered and battered and much loved in this house.
Hi Sophie. I want to make the super food rice crispies and am wondering what you used for the rice flakes. Maybe Im overthinking this but want to be sure Im using the right thing and not “bubbles” of rice. Cant wait to try them. thanks