Are you alright there, Sharon?

Sharon fruit is what I want to talk about today. Mic’s colleague Sharon lent us season 3 of Love/Hate (I know we’re behind, please don’t judge). So I wanted to make her a lil thank you treat. I was down in lidl and what do I see but a Sharon fruit aka a persimmon.



Sharon fruit is a variety of Persimmon. It gets its name from Israel, where it is extensively grown. A small glowing orange fruit with a waxy skin, its quite hard when you buy them, like an apple but let them soften a bit and yummy yummy. Today I was using mine while it was still tart.

A roulade is my go-to bake. Its so easy but people always love it, just whisk it and fill it, its like the fast food of the baking world. There’s only 2 ingredients  for the main roulade. Its the filling where you have all the fun, like a mans wallet its whats in the inside that counts.


225g of caster sugar

4 egg whites

The makey bit

Set your oven to 180 and line a baking sheet with foil, let the foil come up about an inch at the edges as the meringue will rise up a bit. Now spread some oil over your tray so it doesn’t stick.

Whisk the egg whites until they form soft peaks, then pour in the sugar and whisk until it forms stiff peaks. a little test to see if its ready, is if you turn the bowl upside down it doesn’t drip.

Word of advice- your bowl and whisk should be spotless, if any egg yolk or oil gets into mixture it wont stiffen for you.

Now spread your mixture out onto the tray and cook for 10-15 mins until it is slightly golden outside, it should feel a little hard to touch but not rock solid. If its too dry it won’t roll up. Let it cool while you prepare a filling.

Now for the filling, you can use whipped cream, ice cream, marshmallow, fresh fruit. the world is your meringue oyster.

For this roulade I whipped up some cream and added thinly sliced strawberries and sharon fruit.

Once your meringue is cool, you can do the rolling bit. spread your filling over the base and using your tin foil slowly roll it up like a big sausage.

these don’t keep too long so devour on he same day…


Courgette Bread

This is a yummy cake style bread, kind of like a tea bread. Whenever I offer people a bit of courgette bread they look at me I have two heads. But slather on some butter and they scoff it up like the greedy lil pigs they are… Here’s how ya do it

Courgette the cucumbers cool cousin bread!

Courgette the cucumbers cool cousin bread!


14 ounces plain flour

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

1/4 tsp ground cloves

11 ounces caster sugar

3 1/2 ounces of demerara sugar

3 large  eggs, beaten

200ml sunflower oil

2 tsp vanilla extract

13 ounces of grated courgettes, with the skin left on

The How-to bit

Pre-heat the oven to 160 (150 if fan). Grease and flour two 9 X 5 inch loaf tins.

Sift the flour, salt, soda, baking powder, cinnamon, nutmeg, and cloves into a large bowl. mix in both sugars then beat the eggs, sunflower oil and vanilla extract together.

Stir the egg mixture and grated courgettes into the dry mixture, mixing until well combined.

Divide between the two prepared loaf tins.

Bake in the heated oven for 1 to 1 1/4 hours, or until a skewer inserted into the centre of the loaves comes out clean. Allow to cool in the tin for about 15 minutes or so before turning them out onto a wire rack to cool.


This loaf lasts for about 10 days if its let, normally it goes in about two days in this house. Ceri & Mic love it..

Hope you do too

Nikki xxx