This is hard in some ways and easy in others. Hard because I’ve put so much of myself into this space, yet easy because I have not put enough. There are so many things about me that I haven’t shared with all of you. My faith in Jesus and my family & everyday life being just two of them. I guess that’s ok, I mean this is a food blog after all. However, as time goes by those other parts become a bigger and bigger part of me and I’ve come to the realisation that I’ve been living too much on the internet and not enough in life.

My passion for food has become stifled by blog posts and photographs. Although I do still love these things, my food journey has focussed on them instead of on the reason that I first loved food. To revel in the process of creating food that will make those I love happy.

Having come to this realisation, I’ve decided to take a step back. I’m not sure what the outcome will be, but it seems a necessary step on the bigger road of my life. Giving my passion for food time to develop on it’s own terms and allowing my identity to be shaped by the other things in my life.

The end?

Perhaps not… we’ll have to wait and see.

xxx

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Quick Breads are great as they’re so versatile. Loaves and muffins and all the different flavour combinations you can come up with.

I came up with a few, I couldn’t help myself. Banana Chocolate Chip, Vanilla & Mixed Berry and Double Chocolate. We only have time for one recipe today but the rest will come.

Who can resist chocolate?

Double Chocolate Muffins:  (Adapted from Donna Hay)

(Makes 12 muffins)

• 2 cups / 300 g flour
• 1 tbsp. baking powder
• 1/3 cup / 40 g cocoa powder
• 1 cup / 220 g castor sugar
• 2 eggs
• 1 tsp. vanilla essence
• 2/3 cup / 160 ml canola oil
• 1/2 cup / 125 ml milk
• 1 cup chocolate chips

Preheat the oven to 180°C / 350°F and grease a muffin tin with cooking spray or place muffin cases in place.

Sift together the flour, baking powder & cocoa powder and add the castor sugar. Set aside.

Mix together the eggs, vanilla, canola oil and milk.

Add the wet ingredients to the dry and mix in until just combined. (Don’t over-mix or the muffins could be tough)

Fold in the chocolate chips and divide between the cups of the muffin tin.

Bake for 20 – 25 minutes, until the tops spring back when lightly pressed with your finger tips.

Allow to stand for 5 minutes, then remove to a cooling rack to cool completely.

How many photo’s do you have of yourself?

I know right? Unless you have a friend or partner who shares your enthusiasm for photography you’re likely to spend all your time behind the camera and hardly ever feature.

I see you putting your humble face on. Don’t give me that, I’m sure we’d all love to spend some time on the other side. :)

I was lucky enough to do just that a few weeks ago. G and I received a couple’s photo shoot from his brother (A) & his sister in law (L) for Christmas and were finally able to use it. (Photo’s to come!)

Needless to say I was a bundle of nervous excitement as we pulled up to the meeting point. The photographer happened to be L’s best friend which helped to still the nerves and soon we were having a wonderful time.

Now all that’s left is to attempt to muster up some patience as we wait for the photo’s.

How does all this link to our Pineapple & Lemon Granita we’re enjoying today? Well, it doesn’t really. I just wanted to tell you about it. And eat some Granita at the same time.

What I love about granita is that it’s light (even with the cream). Perfect for Summer.

Pineapple & Lemon Granita: (Adapted from David Lebovitz’ The Perfect Scoop)

• 3 1/2 cups (875 ml) water
• 1 1/2 cups (300 g) sugar
• 725 g fresh pineapple, peeled, cored & chopped into small chunks
• zest of 1 lemon
• 1 cup (250 ml) freshly squeezed lemon juice (about 3 lemons)

Place all ingredients into a blender/food processor and blend until smooth.

Pass the mixture through a strainer to remove the pulp.

Pour the mixture into a large flat pan and freeze.

After about an hour, remove from the freezer and scrape the frozen mixture with a fork to break it up. Start at the edges and scrape towards the center, breaking up big chunks and forming tiny ice crystals. Freeze for about 1/2 an hour and scrape again. Do this 2 – 3 more times until you have tiny ice crystals all throughout.

Serve with a dollop of whipped cream.