We had my sister and brother in law staying last weekend, Saturday we were out for a very hot and humid walk around Minsmere. Paul and I were standing on a slope, we dont really stand that much taller.
Followed by what we thought was going to be a light lunch at the local pub. However their idea of a light lunch was somewhat bigger than ours. Consequently we decided for a very light dinner.
Simple wraps, salad, mixed garlic and herbs beans, Bute Island Garlic and herb Chease and olives. A couple of bottles of wine, Lock Keepers Reserve …one of my favourites.
Followed by a very yummy crumble. Recipe follows:
This is a very simple dessert.
1 Mango – Peeled and chopped, or pulled from the stone.
1 Papaya – peeled, removed centre pips and cut into chunks.
Place both fruits into your chosen dessert dish, pour 1 cup of coconut milk over the fruit and 1 tbsp of brown sugar.
Make your favorite crumble mix, I used 1/3 cup of Soya Pure, 1 cup of flour, 1/3 cup Brown sugar and a splash of Almond Extract. Mix until you get chunky pieces, similar to breadcrumbs, sprinkle over the fruit. Place in the oven for 30 minutes at 160, then turn up the heat for 10 minutes to make the top brown and caramelize.
Not a weekly dessert, I served this with a choice of Icecream or Alpro.
It went down well.
Calories 261 per serving (The above served 4 people)
Carbs 51g
Fat 6g
Protein 2g
Vegetarian and Vegan Nutrition 