Here’s the latest edition of #fdbloggerfriends featuring Lizi Beevor, who blogs at https://ayearindinners.com/. Lizi tweeted me interested about partaking in the series and I was happy to reignite the series. You can check out all of the past #fdbloggerfriends guest post by clicking here!
I’m Lizi Beevor, and I blog at https://ayearindinners.com/ about food, recipes, restaurants and also a few travel posts if I’ve been on a good trip somewhere. The food I like to cook is simple but I try to bring a touch of something a little different to each dish to keep things interesting. I live in London with my husband, Mark who I married earlier this year and we had an incredible honeymoon in Sri Lanka and the Maldives. By day, I’m a product manager developing digital products used in higher education which certainly keeps me busy!
5 interesting facts about yourself
- I have a bucket list as long as my arm (actually much, much longer – my arms are pretty short) of restaurants and cities that I would love to visit. I star everything I hear about on Google maps so it’s all there when I’m planning a trip or a dinner.
- I’m going to be running my second marathon next year in Manchester so this winter is going to be all about the training.
- I was on the winning team of a competition earlier this year where we designed a product that could begin to tackle online hate speech so I’m currently working on that in my spare time.
- I LOVE dogs but sadly I don’t have one because I work pretty long days and it would break my heart to leave it at home all day – one day though!
- I also love Japan and Japanese stuff especially matcha flavoured baked goods, ramen, ok – all Japanese food, onsen, and Studio Ghibli films.
How has food shaped your life and why is it so important to your life today?
Food brings people together and is something we can give and share. It’s a really good way of learning about and connecting with other people and cultures which is really important to me. I also think we should be looking to enjoy life at every opportunity and savouring good food is a way to do that and it doesn’t have to be expensive.
Describe the last meal you would eat on Earth
Ramen, probably in a thick tonkotsu broth with extra tea-marinated egg and char siu pork…my mouth is watering even as I write this!
Why did you start your blog?
My husband and I did a 365 challenge in 2015 where we set ourselves the goal to eat a different main meal every day for a year. The blog began as a record of our project and has since evolved into what it is today.
What are your favourite posts?
Spanish Tarta de Galletas
A good friend of mine from Murcia introduced me to this Spanish chocolate and biscuit cake. I’ve made this many times since and it always goes down a treat! One friend even called them “pillows of loveliness”.
Orange and Cinnamon Fruit Salad
This is a really popular recipe of mine because it’s delicious and interesting but takes no time at all to prepare.
Cardamom and Black Pepper Tea
This chai recipe is my take on an Indian recipe that my sister introduced me to. I love to make this because it’s so simple and warming and a great comforting drink to have when you’re winding down after a stressful day.
Baked Apples with Candied Pecan Crumble
I love to make baked apples in autumn as it takes me right back to my childhood when our family would make them and we would stuff them will all sorts of things! This recipe serves 4.
4 Bramley cooking apples
For the filling:
2 large medjool dates
2 tbsp mixed dried fruits (raisins, sultanas, currants etc.)
1 piece stem ginger in syrup (optional)
1 tbsp light brown sugar
1 tsp apple brandy (Calvados)
1 tsp grated fresh ginger
1 tsp melted butter
For the candied pecans:
3-4 tbsp pecans
1 tbsp caster sugar
For the crumble topping:
25g caster sugar
Preheat the oven to 180°C.
Core the apples and score a line around the middle with a sharp knife to prevent it from exploding in the oven.
Chop the ingredients for the filling, mix together, and then stuff the middles of the apples.
Mix together the crumble ingredients with your fingers until you get a fairly fine consistency and there aren’t any lumps of butter left. Sprinkle over the assembled apples.
Pop the apples in the oven for 45 minutes.
Start to toast the pecans in a dry pan until you start to smell their aroma. Then add the sugar and stir until the sugar melts and covers the nuts. Take off the heat and pour the pecans over a sheet of baking parchment until cool. Then they’re ready to chop.
Take the apples out of the oven when the skin is browned and starting to wrinkle.
Sprinkle the candied pecans over each apple and serve with some vanilla ice-cream.