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If you felt a slight shift in the globe’s gravitational pull today, be not alarmed. It’s simply that my awesomeness has expanded to new, stellar levels and there had to be a slight planetary adjustment to accommodate it.

This weekend I made a lovely banana cake. I roasted some coffee, I dabbled with a bit of yoghurt-making. Nothing incredible. And then I ramped it up. You’ve already met the lasagna I triumphantly brought into the world. Meet its companion, born of the same electric womb.

Flognarde aux nectarines.

I am happy.

Take eight of the delicious, wonderful nectarines from the four-kilo bag of same your Mumini procured for you from a colleague, pit and roughly chop, then tumble into a baking dish, drizzle with sherry, sprinkle with sugar and let sit awhile. Whisk 3 eggs, 100mL of soy milk, a generous dash of vanilla, a tsp of baking powder, 60g plain flour and 60g sugar until smooth and well mixed. Pour over your fruit, top with toasted chopped almonds, and bake for 45-60 minutes.


Nectarines are essentially a fuzz-less peach, and the scent of them cooking is unbelievable. Combined with the rest of the sweet nuttiness of the flognarde, the smell would drive you RIGHT OUT OF YOUR MIND with foodlust. Unless you’re as fantastic as me: then you just throw your head back and laugh, and the flognarde becomes yours to command. It’s great warm, but it’s at its best cold. And I have the strength of will it takes to wait.

My kitchen is currently the world’s centre of AWESOME.

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