It's been a while since my last post and as each day passes I feel a nagging guilt for not having written anything. My life is upside down right now and mostly packed away in cardboard boxes. We are leaving our home in Vancouver and heading back to Sydney. It's been four happy years and it's very hard to leave.
Posting over the next few weeks, and perhaps even months, will be sporadic. But I look forward to getting back into a rhythm and sharing my love of food with you.
Thank you for your comments and your emails. I'm sorry I've been so lax in my responses. I hope to be back to normal soon.
In the meantime, I give you a 'rush recipe' favourite of mine: blueberry cornbread. Enjoy.
1 cup all-purpose flour
1 cup cornmeal
3 tsp baking powder
1/4 cup castor sugar
2 large eggs
1 cup buttermilk
60g butter, melted and cooled
2 cups blueberries
- Preheat oven to 350F (180°C). Lightly grease a loaf tin. Sift flour, cornmeal and baking powder into a large bowl, stir in castor sugar then make a well in the centre.
- Whisk together eggs, buttermilk and melted butter. Add to the flour mixture and stir until just combined with a wooden spoon. Gently fold through blueberries.
- Spoon mixture into prepared tin and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Leave in tin 5 minutes before turning out onto wire rack to cool. Serve sliced with honey.