
Got to say, making this was a lot less traumatic than getting the actual blackberries X__X

Got to say, making this was a lot less traumatic than getting the actual blackberries X__X
I'm pretty sure I have some sort of mental problem. No need for sarcasm; it involves me getting bizarre concepts in my head and deluding myself that they're good ideas. Blackberry picking is one of those things. In my head, I had some Milly-Molly-Mandy -esque vision of myself in a summer dress with a basket on my arm, skipping down paths in the afternoon sunshine and plucking ripe, dark berries from bushes.
Clutching my bag (complete with its two lonely blackberries) I decided that the time had come for a change of tactics. No more scanning the hedgerows; I tramped along, picked out the biggest, nastiest, prickliest bushes I could find and waded into the middle of them - I'd reached the conclusion that this was (typically) the only place that there were actually any berries to be found. 

OK, so I'm kind of ashamed. I set up the shiny new blog... and then I went gallivanting off on a family holiday without a word to anyone, and with no regard for all the food bloggers of legend and other lovely people who left me birthday messages and comments (though in my defence, I genuinely expected people to just ignore me). So I really want to say a massive thankyou to everyone who left a comment, I was a bit shocked really touched.
What with having been in France for the past decade (if you're wondering what a holiday with my family feels like, bash your head against a brick wall a few times to get the same effect) I've not been cooking, so I'm just going to share something I made for my birthday (now an embarassingly long few weeks ago).
I don't exactly know where this recipe came from, as I got it from a handwritten book of my mum's - she writes down any recipes she uses. However she doesn't source them, so in the event of a legal battle it's my mother's fault if I go the prison. Just dropping that in there.
Salmon pesto pinwheels
Makes 18
Preparation: about 5-10 mins
Cooking: 15 mins
213g can red salmon (my mum's written to use more, but this was enough for me. Kind of fortunately, because I didn't actually have any more salmon)
Olive oil for greasing
375g ready-bought block of puff pastry
2 tbsp red pesto sauce
1. Drain the salmon, and remove the skin and bone. Use a fork to flake it. You'll probably find about a billion more bones at this point, cause salmon's a bitch like that. Heat your oven to 200C and brush two baking sheets with oil.
2. Roll out the puff pastry into a big rectangle (if you want to make this bit more interesting, you could be like me, and not let it thaw properly first). The long side should be about 25cm long, and the shorter side should be... a bit shorter.

Serves 12 (in a muffin tray)
Fish & Seafood
Hae-mul pajeon (Korean seafood pancake)
New potato & smoked haddock crush
Nigiri-zushi (sushi)
Potted sandwich savouries (prawn)
Smoked salmon potato salad
Sweet:
Cake, Cupcakes (& Cheesecake)
Caramel cake with salted caramelised butter frosting (Daring Bakers)
Carrot cake (the best I've found)
Cherry cheesecake slice
Chequer-cake
Chocolate orange layer cake
Chocolate peanut butter layer cake
Chocolate rum cake
Cookie-dough cupcakes
Earl Grey white chocolate chunk muffins
Filbert gateau with praline buttercream (Daring Bakers)
Great British (clotted cream & raspberry) cupcakes
Green tea Japanese cheesecake
Guiness cake (for Manly Men)
Hazelnut white chocolate cake
Jam crumb cake
Lemon meringue cake
London cheesecake
Perfect party cake (Daring Bakers)
Pineapple/peach upside-down cake
Praline cake
Quadruple chocolate cake
Snowball cupcakes
Strawberry streusel cake
Vanilla cupcakes
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White chocolate & rosewater Opéra cake (Daring Bakers)
Bars & Cookies
Almond slices
Apple crumble bars
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Donna Hay's blondies
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No-bake oatmeal chocolate fudge cookies of love
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Parson's pleasure
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Tropical road bars
Pastry, Pies & Tarts
Apricot galette with brown sugar cinnamon pastry
Coconut cream pie
French lemon meringue tart
Pierre Hermé’s Chocolate Éclairs (Daring Bakers)
Strawberry & rhubarb cheesecake tart
Baked Desserts
Apple streusal
Blackberry not-a-cobbler
Butterscotch self-saucing pudding
Chocolate Queen of Puddings
Chilled Desserts & Ice Cream
Blackberry trifle
Brownie swirl ice cream
Coconut ice-cream
Pineapple sorbet
Raspberry & rose rice pudding
Other
Apple pancakes
Cake balls (& hearts, & skulls, &...)
Carrot cake pancakes
Cheesecake pops (Daring Bakers)
Chocolate Christmas pudding
Dulce de Leche (microwave technique)
White chocolate berry gratin
Yoghurt scones
Bread
Lembas (The Lord of the Rings)
Raisin bread
Savoury breakfast bread
Sodabread
Spice bread
Stuffed focaccia with cheese & rocket
Misc.
Abel & Cole produce box review
Sugarcraft flowers tutorial: Daisies & Primroses
Sugarcraft flowers tutorial: Roses & Leaves
The Melancholy Aubergine