this is lemonade

A mindful, grateful, creative life: Life constantly hurls lemons at us. I’m on a mission to make lemonade as best I can, by God’s grace.


Socca: beautifully simple flatbread experiments

SoccaJust over a week ago, I shared a couple of face mask recipes with you. I mentioned a tasty ingredient: gram flour which is made from chickpeas. Then last Wednesday, Amy of cozywalls posted a simple recipe for a gluten-free flatbread called socca. The ingredients were already in my store cupboard: salt, gram flour, water, olive oil. Most importantly, I had a bag of gram flour in my pantry that I only use very small quantities of from time to time – to make things to smear on my face. The star of the show for me was this magical flour. The recipe looked too easy to miss out on trying, so I jotted a quick note to myself before I went to bed and made it in the morning!

Socca with ham, cheese and lettuce!Amy uses a cast iron skillet which for now is still on my wishlist. So I lined a roasting tin that I thought would be big enough and preheated it in the oven before pouring in the light batter and sprinkling some dried dates on top. Amy used figs and onions, neither of which I had to hand, but the dates were a really successful alternative. Waiting the half hour or so for the deliciously nutty socca to bake made me so ravenous, I sliced up some lettuce and peppered honey roast ham to roll up in it with some grated cheese. It was absolutely delicious with or without the impromptu filling.

Socca with ham, cheese and lettuce!I can’t claim to have made anything authentic having never tasted socca before. However, I did some brief research afterwards and came across an informative post by David Lebovitz that you might also want to take a look at. After reading that post, and sleeping on it, I decided to try something a little different of my own. I won’t call it socca. But this is what I did:

Chickpea and Almond Flatbread

  • Chickpea and Almond Flatbread1/2 cup gram flour
  • 1 tbsp ground almonds
  • 1/4 tsp salt
  • 3/4 cup water
  • 1 tbsp olive oil, divided
  • Pinch of cumin
  • 1 tbsp flaked almonds

Mix flour, ground almonds and salt together. Stir in water and 1/2 tbsp olive oil. Leave to sit at room temperature for at least an hour. I prepared this mixture after a slow lunch on Saturday and returned to it in the afternoon for a lovely snack.

Chickpea and Almond FlatbreadHeat a pan on the hob until hot. Add 1/2 tbsp olive oil and add the bubbly batter which should pop and sizzle in the pan. Scatter flaked almonds over the top with a pinch of cumin. Fry on high heat for about 2 minutes then flip and cook for another 2 minutes or so until the flaked almonds become nicely toasted.

Serve immediately with some soft cheese, honey or anything you fancy! Let me know if you try your own experiment (really you must, it’s so simple!) and I’d be appreciative of any tips!

Chickpea and Almond Flatbread

Beautifully nutty Chickpea and Almond Flatbread drizzled with honey. DELICIOUS eaten straight from the pan!

Beautify and gobble up!

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Berry~licious French Toast

I didn’t have a lot of food at home today. I felt too busy on the brain to go out. But I was hungry…

There were a few eggs left in the fridge, bread in the freezer, some cheese I didn’t feel like eating…I felt like something sweet…

And this is what I made: eggy bread, served with wild blueberry conserve, some fresh blueberries and a sprinkling of brown sugar. It was yummy. (Although I was a bit mean with the egg.  I could have used another one for better coverage!)


Beat one egg per each slice of bread. Cut bread into smaller pieces - you can remove the crust if you like at this point. Put into bowl and pour beaten egg over it. Make sure egg gets onto all bread surfaces and leave to soak for a few minutes.


Heat a frying pan and melt a knob of butter to fry the bread until golden brown. (I only used one egg this time and thinned it with some milk, so you can see that my bread is not very eggy.)

Beautify and gobble up!

Serve with anything you fancy. I was in a sweet mood today, but I was almost tempted to try the Colman's English mustard with some grated Emmental cheese on top when I looked into the fridge again.

When I started making this, I only had the blueberry conserve in mind. But then, I remembered the fresh blueberries I had in my fridge. They worked like magic. I have never combined unsweetened fresh fruit with jam like this before. I was worried the fruit would be too sour. However, the berries tasted really fresh against the sweetness of the jam, and the little pops of juicy tartness actually sharpened the lovely syrupy-ness. I added a little brown sugar purely for some texture as I love the crunch of the granules.

With the unusually intense blue skies and bright spring sunshine, this was a perfect light something for brunch. I hope you enjoy it too! (Don’t tell my mum…)