Last Monday, June 8th, Lau Sunday cooks turned one year!!!
As we were on holiday spending a nice few days in Lanzarote, I couldn’t prepare any special recipe-post as the occasion deserved it. However, the day after we arrived home, and taking advantage of the gorgeous weather in Uk, I made this triple ice cream loaf cake as my 1st Anniversary blog cake!
As I was blending all the fresh fruits, I couldn’t help but think back to those early days when I had decided to start my blog.
Lau Sunday cooks truly became a part of my daily life about a month after my first post. To be honest, I wasn’t quite sure how this new adventure was going to go as, just a few months before, I’d closed my previous blog, full of frustration.
Yep, before Lau Sunday cooks I had a blog all about interior design and decor. As the majority of my professional career has been as a furniture designer and interior design, I thought what would be better topic for your own blog than your career. So, as it turned out I was wrong. My interior design blog didn’t even reach its first year in the blogosphere.
Even though I got to achieve a couple of posts that went viral, I found it increasingly hard to find inspiration, to sit in my chair and come up with ideas and topics to write about. Trying to rekindle my motivation, I attended an online blogging course and it was there I found the reasons of my laziness when I had to prepare a post.
I love anything and everything to do with furniture design and decor, and still do. It had been a part of my life since I can’t remember having growing up in the family furniture business and choosing it as my career - up until three just years ago.
Although it was a bit difficult at the start to accept, I didn’t enjoy interior design or have enough passion to also make it my hobby. What I learnt in the blogging course is that, having a blog is a big commitment that needs tons of hours, but, if you are truly passionate about what you are blogging, your ideas and inspiration will come into their own and every hour spent will be enjoyed.
So, at that time, I was totally into natural lifestyle and healthy foods. I’d just joined my local Crossfit box and I had started to try out and cook tons of recipes that I had spied in food magazines. Of course, I also followed a number of food bloggers, which I still have a big admiration for. I must say their photographs captured my attention and fascinated me, which somehow then reminded me of my old camera gathering dust in the back of a cupboard somewhere.
Definitely it was now time to reinvent myself and to dig in my newly-discovered passion !
At the beginning, my lack of skill and experience about how to write a recipe, how to optimise your website and a never-ending list of questions that begin with “how”, was huge. Now I look back at those days and instantly I smile thinking that, if I had known before all the headaches that the blog would have cause me, would I have still thrown myself into this world? (...) for sure I would have, of course !
I smile every day seeing my blog grow and change and improve, meeting virtually beautiful wonderful people who spend a little of their time to read my posts (THANK YOU!), The rewards are well worth all my spare time taken up and dedicated to cooking, shooting and writing, and even better, the more I do, the more I love it !
TRIPE ICE CREAM LOAF CAKE (PALEO | dF )
Makes: 6 lollies ice cream | Prep. Time: 25 min. | Cook: none
3 peaches, chopped and stoned
150 g. raspberries
1/3 cup pistachios, unshelled
a handful of pistachios (to decorate)
80 gr. = 1/3 cup per layer (1/3 cup for the peach layer & 1/3 cup for the raspberry layer)
1/4 cup of coconut milk yoghurt (I used Co Yo) for the pistachio layer
1/2 to 3/4 cup of almond milk
2 tsp vanilla extract
4-5 tablespoon organic raw honey
6 wooden lolly sticks
Put the chopped and stoned peaches in a food processor and pulse until smooth. Scrape into a small bowl. Repeat with the raspberries and scrape into another bowl. Again, blend the pistachios until you very finely chopped and scrape into another bowl. Roughly chop a handful of pistachios and set aside to top the ice cream loaf cake.
Pour 1/3 cup of coconut yogurt, 1 teaspoon of vanilla extract and 2 tablespoon of honey into the peach mixture bowl and combine well. Taste and add more honey if it is still bitter.
Repeat the operation adding another 1/3 cup of coconut to the raspberries mixture bowl. To finish, add the last 1/4 cup of coconut yogurt, 1/2 cup of almond milk, 1 teaspoon of vanilla extract and 2 tablespoons of honey to the pistachio mixture bowl. Combine all together. Add more almond milk if the mixture is too thick.
Line a 15x10 cm (6x4 in) loaf tin with cling film, then pour in the peach mixture. Freeze for 2 hours.
Once the peach layer is frozen, pour over the pistachio mixture. Now that the bottom layer is firm enough, place the wooden lolly sticks in the bottom layer, evenly spaced, along the length of the loaf tin, pushing down gently until they stand up straight. Carefully, return to the freezer for another 2 hours.
Once the pistachio layer is firm, pour over the raspberry mixture, around the sticks. Return to the freezer for 30 minutes then, top with the chopped pistachios so they can stick well to the top. Return further 3 hrs or overnight until it’s completely frozen.
Remove from the freezer 10 mins before serving. Use the cling film to help you remove the loaf from the tin. Slice off individual lollies and enjoy!
By Laura | Lau Sunday cooks