Oi, Blondie. You’re sooo sweet!

Brownies we love, that ooey gooey-ness and chocolate craving satisfaction. Spanish cakes just don’t make the grade, too dry, nuh-uh. So the pleasure is plugging in the shiny mixing wizard and pre heating the oven. Books I have yards of, and cookery books too are no exception to my literary rule – they’re a bit of a guilty pleasure and we’ve accumulated rather a lot.

But not too many ‘dessert’ related ones. Occassionally I come across a droolable one, and have to have it – we use The Book Depository or Awesome Books for free worldwide delivery and the best prices  – the latter has some brilliant secondhand bargains.

Last year, on ‘postre’ mission – I nabbed a copy of One More Slice by Leila Lindholm. The blurb of Sourdough bread, pizza, pasta and sweet pastries was just enough to entice my overworked Paypal details. Oh, I am such a pushover!



And so to her Blondies:

450g softened butter

200g sugar

200g muscovado sugar

1 tbsp vanilla sugar

zest of 3 lemons

500g flour

1 tbsp baking powder

1 tsp salt

300g white chocolate (I substituted dried red mixed berries)

Oven 180 degrees


Mix it all together beating the eggs in one at a time, and fold in the flour and baking powder. Add the chocolate (or berries) and slap it in the oven for 25 minutes. Cool, slice into squares. Be quick – it won’t last!

José was painting the house and enjoyed a couple on the scaffold! Miguel happily mixed one with his ever present snot and smile. I got a little one! My version of Leilas recipe below:


Postre – dessert

*The author has no affilliation nor taken payment from any business, company mentioned in this article.



The Kids have grown up…They’re Scone Before You Know It!

A dullish day here in Las Alpujarras, Andalucía, so Issey and I took to the kitchen and knocked out some scones.  One of the first things I used to make with Josh – now 16 and only enjoys eating them!  A really simple foolproof and fast recipe for kids to make with you, so if you’re a hassled Mum of a toddler, give this recipe a go and get your little one interested in cooking!

Makes nice memories as well as nice scones….!

It’s a long time since she looked like this!

Newport kitchen, about 2001

225 g of Self Raising flour

55g butter

pinch salt

sugar to taste

cupful of sultanas

125g milk

beaten egg

Make breadcrumbs of the flour, butter and add the salt and sugar.

Add the sultanas.

Make a well and mix in the milk.

Happily mixing...

Roll or press into 1″ thick, cut out rounds with a little glass or cutter.

Pop them on a baking sheet, glazing with the egg. We got about 16 using a small wine glass.

Only 7 minutes at 225 degrees will see them ready, cool a little and butter up well. A big glass of milk and a happy kid is the result!


Now you see 'em....