Sugarbird's Sweet Nothings

I am passionate about food. And cooking. And baking. And running. Come and find a new recipe, a funny story, some strong opinions and whatever else I feel like throwing in the mix today.
May 1st, 2011

Rhubarb, Vanilla and Sour Cream Crumb Cake

I can’t remember the last time I had rhubarb. When I think of this long, leafy plant (which is technically a vegetable and not a fruit) I think of the rhubarb crumble and custard that my mom used to make when we were kids. I love sour things (I eat lemon, much to the bewilderment of anyone nearby) and I always loved the contrast of the very tart rhubarb and the smooth, creamy custard.

My green-fingered neighbour Geri has an enormous pot of rhubarb growing in her back garden, and when I was over there last weekend, Kevin mentioned that they did not know what to do with it all. It was a monster of a plant. ¬†I recalled that I had received a Delicious Magazine a while ago that had a few rhubarb recipes so I offered to take some off their hands and return it in the form of Rhubarb, Vanilla and Soured Cream Crumb Cake, and a Rhubarb and Orange Cheesecake. Kevin, being a huge fan of all things baked, jumped at the idea and on Friday they turned up at the door bearing a huge bunch of beautiful rhubarb, leaves and soil-covered stalks and all. Awesome ūüôā Read the rest of this entry »

March 31st, 2011

Butternut Goats Cheese Salad and the Dawn of the Spring

There was something different in the woods last night. As I ran through them I could see that they were not the same as they have been. I have to confess that I am a little slow on the uptake and it took me a while to figure out what it was. It was the green. The woods are coming back to life after the grey and brown of winter.¬†Spring is spreading its life-giving fingers through the trees and over the ground, colouring¬†everything green. Last night’s run really heralded in the start of the spring and the promise of summer to me. It was light and a bit of blue sky and¬†real sunshine even made an appearance through the trees, a welcome sight after a day of monochrome greyness. The final stretch of that run route takes me through a farm, and I had to laugh out loud to myself as I picked my way through the muddy farmyard, under the watch of the sheep. They were just so funny, lying around on the ground just looking at me. I could not figure out if there expressions were the blank stare of a not too bright animal, or wary curiosity, or indignantion at my trespassing through their mud. Whatever it was I had to laugh.

So today’s post is not about a lamb as you may think from my opening sheepy statement, but it is about a lovely Butternut and Goats Cheese Salad that I made last week while on my low-carb pre half marathon eating regime. It was a super tasty and a bit of a final hurrah to the winter squash. Although I do love my butternut so I am sure I’ll still get hold of the odd one here and there in the summer. But its the principle of bye-bye winter, hello spring. When roasted butternut is sweet, yet savoury, crispy on the outside and creamy on the inside, and with the paprika and cumin it gets a lovely crisp, spicy outside.

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