Hello, lovelies! I will be heading to New Zealand tomorrow for a short 5-day trip with James and his insanely travel-obsessed parents. This’ll be my first time going anywhere with my other half’s family and I’m really excited! We’ll be staying in Queenstown and it will be freezing. Like, almost zero degrees celsius at night. Everyone knows I’m a summer sunshine kinda girl (I prefer shorts/skirts/dresses over restricting jeans and thick coats any day), so I’m not exactly looking forward to having to wear a million layers to fend off the cold.
Okay, I’m not complaining, I swear! I’ve always wanted to visit Queenstown! The pictures I’ve seen depicting imposing snowcapped mountains in the distance coupled with the gorgeous expanse of Lake Wakatipu! From a photographer’s perspective, Queenstown makes for a perfect scenic wonderland. I am really, really looking forward to the experience! I promise to take lots of fabulous pictures and put them up here when I get back!
I made this easy and delicious strawberry cobbler yesterday, adapted from Divas Can Cook, but made entirely vegan for those of you who have decided to reduce your intake of animal products. I used almond milk and grapeseed oil to replace the cow’s milk and butter called for in the original recipe. You’ll be glad to know that the resulting cobbler turned out spectacular nonetheless! Sweet, fruity, gooey and fluffy on the inside, with a crisp, golden top layer. Definitely best eaten fresh out of the oven when still piping hot, with some ice cream if you’re feeling indulgent!
Simple Fresh Strawberry Cobbler
a vegan recipe; adapted from Divas Can Cook’s fresh strawberry cobbler.
3 cups fresh strawberries, diced
¾ cup caster sugar
1 cup all-purpose flour
2 teaspoons baking powder
a pinch of sea salt
½ cup caster sugar
1 cup almond milk
½ cup grapeseed (or canola) oil
1 teaspoon pure vanilla extract
- Preheat oven to 190°C and lightly grease a 9″ oven-safe casserole dish.
- In a medium bowl, mix the diced strawberries and ¾ cup sugar together until the strawberries are well coated. Set aside.
- In a large bowl, combine the flour, baking powder, salt and sugar. Mix thoroughly, then add the milk, oil and vanilla. Stir until just combined. Do not over mix the batter – a few visible lumps are fine.
- Pour the batter into your prepared casserole dish, then spoon the strawberries evenly on top of the batter. Do not stir.
- Bake for 40-45 minutes, or until golden brown.
- Serve fresh from the oven with a nice, big dollop of vanilla ice cream!