Wednesday, January 23, 2013
I'm not always that good with change. Just like the kids I quite like knowing what's going to happen next and absolutely hate that feeling of not knowing the local language when thrown in the deep end. And so I find myself sitting here typing up this post on my trusty old computer while the brand-spanking new one sits to the side of me on the desk, lid down and lifeless. I've given it a good shot I really have, I've spent way too many late nights trying to get my head around this new beast and have transferred over a big bulk of my book work so I can keep working without interruption. But then the time comes to write up this post and it all just felt a little too hard. My brain hurts, and I just liked the way things were you know? We really needed to get a new one as this one has a lovely habit of overheating and turning itself off, not really the best thing to be dealing with when working on something so important. That and the fact that this computer isn't even really ours, although we have been told we can keep it, it's still the one that we originally borrowed from my sister-in-law when the our first old faithful up and died. For someone that spends a good part of everyday online it may come as a surprise to you all, but I really am no tech-head. I get easily frustrated with computers and many-a-time would rather just pick up a pen and paper to write, it's so much easier on the brain I find.
So while I get back to my
Strawberry coconut popsicles
These dairy-free ice-blocks/icy-poles/popsicles get their creaminess from coconut milk. Do make sure you check the ingredients list of your coconut milk though; it should just read coconut and water. That’s it. If you wanted to make these sugar-free I'd go for brown rice syrup or honey (to taste) in place of the sugar.
250g punnet strawberries, washed, hulled and sliced
1/4 cup (50g) unrefined raw sugar
1/2 cup (125ml) coconut milk
2 teaspoons freshly squeezed lemon juice
Combine sliced strawberries and sugar in a bowl, stir to combine and set aside for 30 minutes, stirring occasionally until syrupy. Place strawberries and their syrup, coconut milk and lemon juice into a blender and blend on high until smooth. Divide mixture between ice-block moulds and snap on the lids, or if using wooden sticks freeze the ice-blocks for 1 hour before inserting wooden sticks. Freeze at least 4 hours or overnight.
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