snacks

Corn on the cob. Lashings of salty butter are an absolute necessity.
A few stray mangoes meet their demise in the blender with a tin of coconut milk, a dash of maple syrup and a sprinkling of chia seeds. This spotty concoction transforms in the freezer to heavenly ice blocks. Every last drop will be savoured.
2 cups of organic apple juice brought to the boil, removed from the heat and married with 3 and a 1/2 teaspoons of gelatine. The new found companions are muddled together with a fork til they become one.  Once set, these wibbly-wobbly honey coloured cubes are joined by double cream and slivered almonds.
Sweet dates butterflied open and smeared with ricotta cheese. Sometimes we like our ricotta dotted with those minuscule jet flecks only vanilla bean can add.
Popcorn frazzled in heaven scented coconut oil and sprinkled with sea salt flakes.
I cup of sushi rice is absorption cooked then cooled on a tray in the fridge. It is tumbled into a bowl with a small tin of tuna, black sesame seeds, a whisker of rice wine vinegar and snips of nori. With damp hands gently squish and roll little balls of sticky rice. Devour many, many of these with whole egg mayonnaise. Watch in amazement at how many your one year old can consume!
Chunks of vibrant melon frozen and utterly delicious.

There has also been the not so occasional raiding of the cooking chocolate stash when no one is looking. Oh the shame! How about you. What are you snacking on?

Steph x