| Hello reader
Apart from the glorious weekend weather, this last week has proved to be a frustrating one. I go back to my other job next week so catch-up time on the blog is fast disappearing. Imagine my dismay when I found out that my newsletter subscription forms all disappeared from the blog at the weekend. I could have cried. Technical problems are the bane of a blogger's life. It's not our forte and it's often hard to get to the root of the problem. I haven't managed to sort this one out yet. Argh! As some sort of compensation, this week's post is all about how to make doughnuts. Tucking into a warm doughnut rolled in spiced sugar is a decadent but effective way of forgetting one's problems - however fleetingly. Doughnuts are not the healthiest of snacks for sure. But these ones are baked rather than fried and they're made with wholemeal spelt flour. The fat and sugar content is fairy minimal, yet they're still light, fluffy and delicious. As spring is most definitely here now, I've been updating some of my wild garlic and rhubarb posts. The wild garlic shoots are just emerging here, but it will be a week or two yet before I can put my foraging hat on. I have a recipe planned that I'm really excited about, but I'll just have to keep a lid on it until I can get my hands on some of those spring greens. If you're lucky enough to have wild garlic growing anywhere near you, do try my wild garlic pesto. And when you've made that, you can use it to bake these swirled wild garlic cheese scones and stir up this asparagus and pea risotto. If you're vegan, just leave the cheese out of the pesto and replace it with three tablespoons of nutritional yeast. This updated post for individual rhubarb pavlovas, which includes a recipe for rhubarb curd, now has a proper printable recipe card and pin. I hope you're having a better week than me and enjoying some delicious food. By the way, I'm always open to suggestions. If you're interested in a specific recipe or type of food, do let me know. I can't promise I'll come up with a recipe, but I'll certainly consider it.
Please do let me know if you make any of my recipes and don't forget to rate them. Questions or feedback on the blog posts are always appreciated.
Keep cooking and stay safe.
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