Happy New Year!
I had this post almost ready to go last week, dutifully planning to write it up on Monday and post it four days before my due date. But that plan got scuttled when our beautiful baby girl, Nell Frances, decided to come to the party early. We’ve spent the last week in a joyful love bubble, getting to know her and ourselves as parents. We’re so happy she has joined us!
Over the coming weeks I’ll be a bit quiet as I get to grips with parenthood, however I’ve lined up some fantastic guest bloggers to share their recipes with you. I’m sure you’ll love their approach to food just as much as I do.
Before I go, here’s a a simple, elegant dessert that takes next to no preparation and is wonderfully refreshing, yet deliciously decadent. The perfect end to a meal on a hot summer night: just slice up a rockmelon, whip up some cream with honey and rosewater, and serve.
Honeydew with Rose Water and Honey Cream
- 1 cup of heavy cream
- A few drops of rose water (or a few drops of rose water essence)
- 1 tablespoon honey
- 1 honeydew melon
Whip the cream with the rose water and honey until thick. Use the rosewater sparingly to begin with, to avoid the cream turning into a bridesmaid’s bouquet. You can add more to taste, carefully. Cut the melon in half, scoop out the seeds and slice. Serve melon with a dollop of flavoured cream on top.