Confessions of a foodie

                        A Slice of Purrfection   is located at Poplar Road, Solihull I' m about to enter a place, I've never been before.  I'm not sure what to expect if I'm honest, but I'm curious and excited all the same. It's a cafe where you can get a nice cup of tea and cake, but you'll also be surrounded by some "little people in fur jackets". I'm talking cats.   Ten to be exact. The cat cafe is managed by two lovely ladies, Emma and Denise. The two met whilst working as cabin crew some twenty years ago.  The airline they worked for went into administration and both had the misfortune in 2020, just before the nation went into lockdown, of losing the careers that they had spent years building. "It was a wonder job.  We hated and loved it equally for lots of different reasons"  Emma tells me. The result was both ladies then ended up stacking shelves at a supermarket soon after.  ...

Stewed fruit is making a comeback this Summer.  If not globally, it most certainly is in this household. This dish is quick, delicious and can be simply poured into an oven-proof serving dish.  It's almost laughably simple to create, and kids can do this also as a great introduction to cooking a yummy dessert. Bountiful summer fruits such as berries (fresh or frozen), chunky tinned peaches, pears or plums are recommended for this dish.  I personally wouldn't add pineapple as it is likely to become the dominating 'stage mom of fruits' if introduced to the other teammates in the pan. Serve as a solo artist or duet with a serving of double cream, ice cream and or crumbled amaretti biscuits.  If you don't have these in your cupboard, ginger biscuits work just as well and you'll get the crunch you crave.  Another suggestion would be a few flaked almonds. Add to your morning porridge for a sweet start to your morning or Greek yoghurt with granola.   Here ar...

You're so hot and cold.... Written by Sarah Zaslona So I am.  I'm not ashamed.  And i'll tell you why. Let me ease you in gently and begin with a dear favourite of mine.   The irresistibly wa rm, denseness of a  brownie with a blanket of cold, clotted cream-flavoured ice cream sitting proudly on top. It's pearly fingers moving downwards, caressing it's rectangular form.  Or perhaps the choice of a stodgy splodge of soft, cheesy lasagne with a side of cool, crisp salad leaves.  No chips needed thanks, you'll tip the balance and the magic will be gone.   But here comes a confession...   Which I don't mind confiding in you as I'm feeling the trust has been built between us.   Put the judgements aside for a moment I admit to having taken things a step further with a change of scenery for this one.   And i may have taken this a step too far.  I've broken down the food boundary wall and eaten an ice lolly while I'...

  I'm about to go nutty! Hunting the Hidden Nut-free Eggs this Easter Written by Sarah Zaslona   Each year the inevitable happens.   I'd like to say gradually, but these days Easter eggs are being stocked at the supermarkets as soon as the Christmas lights are detangled and well worn decorations thrown back in the box.  Mince pies are out... it's time to bring out the big guns , also known as the 'Easter eggs'. Not only am I routinely last-minute buying eggs I also have an added challenge I must complete. "What's that then missus??" Drum roll please…. My nephew has a  nut allergy.  So i must find the equivalent of a four-leaf clover in an acre of a green English meadow. Those of you in the know will understand that a pre-researched trip to the shops is in order to find stockists, those of you who don't will say "Just check the back of the box in for the ingredients" when you get there. Which in the past i have and made embarrassing mistak...