Becs: I have been making the most of fresh lemons by making old fashioned lemonade. Just combine 200ml freshly squeezed lemon juice (about 6-8 lemons) along with the finely grated lemon zest, 2 1/2 c sugar, 500 ml boiling water and 1 tsp citric acid. Heat until the sugar dissolves, then pour into bottles and refrigerate. This makes enough to fill a large preserving jar plus some. Pour the syrup over ice, fresh mint and lemon slices, and top up with still or sparkling water - a ratio of 1:6 suits me.
Miriam: Thanks to my brother David doing a trial at work on avocados and my friend Bridget scaling her neighbours avocado tree, we have an abundance of these delicious fruit. Guacamole, mashed avocado on Vogels and burgers with avocado will be the menu at my place for the next few weeks!
Libby: We spent a few days in Thailand on our way home last week and while there tried a banana "pancake" - a thinly stretched roti filled with a beaten egg and chopped banana, fried until crispy on the outside and cooked in the middle, sliced into little squares and drizzled with condensed milk! Roti Chenai in Wellington have a banana roti listed on their menu which I have never ordered but wonder if its similar. I am long overdue for a visit to Roti Chenai so will investigate in the coming weeks. I ate my banana pancake before a photo could be taken but you can see how they're made here:
Yummy. The lemonade looks so refreshing Becs! I can't wait for summer to arrive and enjoy this on the deck in the sun
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Vogels and Avo. Possibly one of the best breakfast ever. Can you send me over a loaf
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