L O V E

Well, it is a brand new year and this is the first blog post I have managed to write. Time sure flies whether you’re having fun or not, and it seems the old saying my nana used to say is so true “the older you get, the quicker time goes.”

On the eve of another Valentine’s Day, I feel very blessed indeed. I feel blessed for many reasons in my life but having my beautiful husband in my life is a huge blessing to me. You know, when I was single I was never grumpy about Valentine’s Day like some are. I have heard people say “it’s a load of bollocks” and “everyday should be Valentine’s Day, you shouldn’t need to celebrate one day a year.” Well, that is a load of baloney because it is a privilege and honour to celebrate love, celebrate who you love and celebrate being in love.

I was always a hopeless and hopeful romantic and never begrudged anyone celebrating Valentine’s Day or any other romantic occasion, be it a wedding or anniversary. I just simply love celebrating love.

I thought of a quote the other day and I love it, it is one of my favourite quotes now and I think I will be using it for a very long time indeed.

I am brave because I have loved © Lisa Maree van der Draay 2016

Be brave and love that is what I say J

Now the perfect thing to eat for dessert on Valentines Day is chocolate in my book. There is something decadent and rich and oh so delicious about eating some beautifully rich dark chocolate. Sorry, I am not a big milk chocolate fan, but kudos to you if you are.

Today, I want to share with you a chocolate recipe I have recently thought of and I think it would be lovely to share on Valentine’s Day whomever you want to share it with. Or you could just eat the entire thing on your own hahahaha, but you may get a sore stomach hahahaha.

Chocolate dipping pots with fruit

Ingredients:

200 grams of good quality dark chocolate. You can use milk chocolate if you prefer.

250 mls of pure cream

Assorted fruits for dipping, I like strawberries, raspberries, banana, pears. You can use any fruits you like.

Method:

Place broken up chocolate in a bowl. Place cream in a pan over medium heat and bring to just below boiling point. Pour over chocolate, then stir until smooth. Serve warm with chopped up fruits. (If necessary, reheat in a heatproof bowl set over a pan of simmering water). Store in the fridge for up to 1 week. This can also be used as a ganache for a chocolate cake as well just only use 1/3 of a cup of cream.

© Lisa Maree van der Draay 2016. Except as provided by the Copyright Act 1968, no part of this publication may be reproduced, communicated to the public without the prior written permission of the publisher.

What a year it has been-2015 in review

Well, as I write a wrap up for the year and review how it has impacted on my life I really can’t believe how quickly it has gone.

2015 was the year that I started this blog and did my first post.

It was also the year I decided to write a cookbook and I started developing recipes for this little adventure and I must say that most have been really good and I only had one or two that won’t make the list.

I made my very first Christmas pudding for Christmas day and I must say it was delicious and enjoyed by all who had a piece.

2015 was a year with a lot of sorrow in the news but we have to try to remember the good that happened as well.

For me, 2015 was a wonderful and brilliant year. It was a year which saw me facing fears, healing old wounds and letting go of a lot of toxic people, things, friends and embracing those in my life that make my heart smile and love me. And it was the year I said to God: ‘Yes I trust again-thank you.’

As I get ready to sit back and watch the fireworks with my husband and say goodbye to 2015 I am filled with happiness and anticipation for the New Year ahead. So many more blogs, so many more recipes, so many more lunches and dinners catching up with family and friends.

I feel like I am the luckiest woman in the world, married to the most wonderful man. We have the most beautiful daughter of whom we are so proud and we love her beyond words. I have friends who are worth their weight in gold. I am lucky to still have my mum in my life and never take it for granted. I still have my Aunty and also a friend who is also like an Aunt, and with my mum I feel blessed to have these three older people in my life.

I am so glad that this year ends for me with happiness and gratitude and, even though it hasn’t all been perfect, it has been wonderful…. And I wouldn’t change a thing.

                                     See you all in 2016

                                             Blessings

Deck the halls - week Four

Well there are two days until Christmas and I am super excited. Yesterday I spent the day cooking my Christmas cake and Christmas pudding. This will be the first Christmas pudding I have made for Christmas day, the first time sharing it with family, and I am really looking forward to everyone trying it.

I have pretty much got everything organised but there are the last minute things to do like buying food on Christmas Eve. For me, Christmas Eve is the most magical night. Don’t get me wrong, I love Christmas day and love giving presents and cooking and sharing with people but the magic of Christmas Eve has always been pretty special. I love tradition and love going to sing carols at a Christmas Eve service. I love getting back home with the family and cutting up Christmas cake and fruits and other treats and putting it all ready on the coffee table and for us all to watch Carols by Candlelight. I love scurrying around just before midnight, checking all the things that need to be ready or done first thing in the morning.

This Christmas Eve I will be putting the cake and fruit out on the coffee table as usual but I will also make the delicious summer sorbet surprise dessert I made for my friends last week at our Christmas lunch – and as promised I am sharing the recipe with you. It is super simple and really tasty and a great dessert to make for family or friends who un-expectantly drop by.

Summer sorbet surprise

Makes as many as you want

Ingredients:

4 small ramekins

1 good scoop of Weiss mango sorbet. You can also use the Weiss mango & ice cream bars as I did as the supermarket ran out of the mango sorbet. If using the sorbet bars cut them in half as you will use half in each ramekin.

1 good scoop  of Weiss berry sorbet

1 good scoop of Bulla full cream vanilla ice cream gluten free (you can use any vanilla ice cream)

2 dessert spoons of desiccated coconut

Fresh mango slices

Fresh raspberries to decorate

Method:

In the ramekin place a good full scoop of the mango sorbet to cover bottom. If using sorbet bar cut in half and place in the bottom of ramekin and break up with a fork.

Place sliced mango on top

If you are making dessert for four people place four good scoops of ice cream in a separate mixing bowl and mix and soften a little with a spoon and then add the coconut and mix in well.

Place a scoop of the coconut ice cream on top of the mango

Then place a good scoop of the berry sorbet on top of the coconut ice cream.

Finish with a few ripe and plump raspberries

Enjoy