Fifteen for a 21st

It was my sister's 21st birthday today...which called for a pretty impressive celebration! We headed to Jamie Oliver's Fifteen in Cornwall for the occasion and it was absolutely incredible.

I started off with a Watergate Cooler, which is basically a glass of appley orangey gingery deliciousness.

This was followed by a starter of buffalo mozerella, smashed peas and pea shoots.

Main was an incredible pollock fillet with lentils, rosemary and anchovy dressing. I am a massive fish fan and the pollock was one of the best cooked I have ever tasted.

The meal was wrapped up with a pudding of "dark chocolate nemesis" - basically a deliciously moist brownie with raspberries and praline. It was the perfect end to a perfect meal...for an almost perfect girl.

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Elderflower and white chocolate shortbread

Anyone that knows me will know how obsessed I am with elderflower cordial. For that reason I thought it was about time I started incorporating it into my baking. I found a lovely recipe on Wallflower Girl's blog and decided to give it a go. It was originally going to be a white chocolate and elderflower combination but there was a lonely lemon that I thought would make these even more of a springtime treat. I managed 2 cake tins worth of shortbread, which equated to 16 slices. To make elderflower and white chocolate shortbread you will need: 250g butter 100g caster sugar 2 tbsp elderflower cordial 1/2 tsp vanilla extract The rind of 1 lemon 300g plain flour 100g chopped white chocolate Preheat your oven to 180C and prepare your baking tins. I went for 2 silicon cake tins to get the classic shortbread eighths but you're welcome to go for a square tin and create fingers...cut out rounds...whatever you fancy! You'll just need to increase the cooking time ...

Frozen yogurt breakfast bowl

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some homemade granola of course - this batch has cashews rather than ginger in though). I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries ...

A sample of breakfasts from Melbourne

Those of you that don't follow me on Instagram ( @caggyp if you're interested) won't have been subjected to the constant barrage of photos of sunny Australia. I've just returned from 2 months Down Under and the food there was a big feature of my Instagram feed , so I thought I would share my breakfast/brunch favourites from Melbourne, where I spent the majority of my time, on here (i.e. impose my photos on you via all mediums I can think of) Tivoli Road Bakery (South Yarra, Melbourne) This Danish Pastry, if my memory serves me correctly, is a fig, almond and custard concoction, but whether I've got that correct or not it was abso-freaking-lutely delicious. I also enjoyed a slice of the Tivoli Road fruit loaf (jam-packed with apricots and figs) the mornings when I didn't indulge in their buttery pastries. The owner of the bakery is also originally from Cornwall, which I'm sure goes some way to explaining why I loved the bakery quite so much. ...

Classic Caggs

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