The raspberries are starting to look good :D
It’s been a while… In the meantime I’ve been working, reading and baking a lot.
Raspberry-oatmeal squares, non-bake peach and orange cheesecake with nuts, rasperry and cream pie, pecan caramel pie…
Brownies for Bob’s birthday (he turned 36 and works with a bunch of math nerds)…
And some stuff I saw on Bake Off: Victoria Wood’s coconut and lime cake, and Mary Berry’s mokatines (I left out the third (!) type of icing because I just couldn’t be bothered). I also baked a lot of other stuff that I didn’t take pictures of. The Hummingbird Bakery’s banana bread, for instance, which I baked several times over the past months, is amazingly delicious but doesn’t look very interesting.
We sacrificed our broccoli experiment so that we’d have butterflies all over the terrace. They were adorable.
Also, I grew a small chestnut forest…
Plus we’re moving to our new house in a couple of weeks so we’re currently filling up the present house with boxes and boxes and boxes, and cuddling Orange Garage Cat way more than usual because we’re really going to miss him when we’re gone.
So… how was your summer?
- 125 gr fresh (or defrosted) raspberries
- 3-4 tablespoons of sugar
- 250 ml Greek yoghurt
- 75 ml water
Put the raspberries and the water in a blender, and then run the result through a sifter to get the seeds out (this takes a lot longer than you’d think, seriously). Heat up the raspberry pulp in a small pan with the sugar, and wait for it to boil. Stir until all the sugar has dissolved and boil for about 1-2 minutes. Let it cool off, mix it with the yoghurt and fill up your ice pop mould.
Couple of hours later… Tadaaah!