Has it been that long since I last posted here? One year
flew in a blink of an eye…
It’s not like I have forgotten about my little space. Just
life got so busy and I had to choose my priorities…
It certainly has been busy year. Many things happened. We
had some wonderful moments and some I wish would have never happened.
After seven years of marriage I finally met my in-laws. I had unforgettable time with them and I
will certainly share those moments with you but another time.
We moved to a bigger place with more space and more light. I am so giddy about the later
one. We even have little garden where I
might plant some vegetables and herbs. We’ll see.
But the most cherished moment was when in November we
welcomed our second child. Our son. He is already five and a half month old.
It feels great to be back. I missed it a lot.
I leave you now with a treat. Comforting rice pudding, slowly baked in the
oven. It is creamy and rich yet not too heavy. Just right.
For rice pudding:
100g pearl rice
400ml full fat milk
400 single cream
50g brown sugar
1tsp vanilla essence
30g butter plus extra for greasing
Preheat oven to 140⁰C and grease 1.5l ovenproof dish.
In a saucepan combine milk and cream, add sugar and vanilla
essence; gently heat over medium heat until almost boiling. Then remove from
Place the rice in the ovenproof dish and pour over milk,
Dot the butter over the top then carefully place it in the
oven and bake for 1 – 1 ½ hr, stirring well after first 30 min.
When the pudding is golden brown on the top remove from the
oven and let it rest for 10 min before serving.
Serve with stewed cape gooseberries.
For the cape gooseberries:
250g cape gooseberries
In a saucepan melt the butter over medium heat, add sugar
and gooseberries. Leave to simmer for 5 min then remove from the heat.
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