Coconut - raspberry ice pops

Whenever my brother comes to visit from Leeds, it's a physical stomach preparation to keep up. Call it sibling rivalry, call it plain stupidity, I have the insane need to eat spoonful for spoonful against my brother. Because, even if his calorie intake allows it, I feel it it unjust for him to eat more than me. And boy, can he eat a lot. 

We had a wonderful dinner at one of my favourite restaurants, the 10 cases - Covent Garden bistro and brilliant wines done to the best standard, all with a wonderful, friendly and relaxed atmosphere. It takes a lot for my brother to step out of his familiar SW london setting, and he was blown away. Little friendly starters of crispy squid, grilled octopus, jamón iberico...followed by a juicy pork belly main course. All at sensible sizes in anticipation for the most immense and best chocolate mousse I've had...maybe ever. May we hope it is the only constant on the menu for the rest of time. 

 

Desserts aren't HK's strong point, however, when it comes to stealing surrounding cultures' sweet treats, they do a great job! We all know it's been crazy hot up in London and the humidity is anything but pleasant. What better way to come home to a creamy, fruity home made ice pop. Inspired by Magnum's anniversary DIY ice cream bar, this is as sophisticated ice lolly you can't wait to come home to. And it's so simple it's almost embarrassing to write this one up as a recipe. In fact, it's more of an assembly. So, have fun! 

Kaya coconut jam: breakfast made simple and sweet

Breakfast of Kaya jam, butter and toast with soy milk

Toast. A staple and acceptable food for my breakfast, lunch and dinner, and one I will be sadly giving up for Lent. It's such a simple pleasure, and although never really the hero of the show, it is the silent supporting act to make other food truly sing out. After reading Nigel Slater's mesmerising words and descriptions in 'Toast', I might stop here as no other person can give justice to toast like he can.

"It is impossible not to love someone who makes toast for you...Once the warm, salty butter has hit your tongue, you are smitten. Putty in their hands."

I only discovered this little wonder of a recipe  a few years ago. Whilst staying in the +852 one summer, I started noticing the emerging market for Hong Kong's love of toast and little breakfast joints. If you think Mcdonalds in the UK has a sensational breakie menu (my guilty pleasure of choice) then I salute you, but it doesn't compare to HK. One major chain is simply named "toast" and it was here I discovered Kaya. Not that hot chick off Skins, but a coconut "jam" to best describe it. Luxuriously creamy and mellow, it's unlike any other jam you've probably had, but as I say with practically all other recipes, you've got to try this. Pandan leaves are infused into the mixture which gives the kaya an added edge of mystery and a "why-do-I-love-this-so-much" questioning after each bite. Easy to find in Thai supermarkets, it's worth getting these when you find them (you can freeze them till they are needed). 

Feel free to add as much as your toast can take - it'll only make life better

Kaya is a spread hailing from Singapore and Malaysia, (meaning 'rich' in Malay), where cafés will set out early in the morning to make fresh batches. There is a quick fifteen minute recipe for this, but the longer way gets better results not only in taste, but in satisfaction that it has been lovingly tended to for an hour for that emotional investment.