White sangria is a bit of a paradox, because the word ‘sangria’ comes from the word ‘sangre’ meaning blood in Spanish, to refer to its red colour as it is usually made with red wine. But white sangria is a lovely thing, especially when the weather is warmer and it accompanies seafood dishes perfectly. Or served at a BBQ. Or just because. It now features as prominently in our lives from May to October as Pimms and lemonade with strawberries and cucumber.
I am crazy about pulled pork. There is something about soft, succulent, smoky, sweet shredded pork flesh that I cannot resist. When I had an Aga with a simmering oven (ideal for slow cooking), I thought that was the perfect reason to make it. I have since made this a few times in a conventional oven and that’s the recipe I post here.
In my daily commute, I eat a lot of shop-bought pots of yoghurt with a fruit compote at the bottom and a textured granola of some sort on top. I tend to do that on days I am avoiding a heavy load of carbs, like bread or toast, in the morning. They are usually ok, but never quite make to the ‘delicious’ standard. So I decided to play with some ingredients to make my own version at home and I am really pleased with the result. It is definitely worth a post and I encourage you to try it. As with most of the recipes I post here it was really easy to make and it put a smile on my face when I ate it. Even though it is nearly ‘carb-free’ (or at least bread-free), it is indulgent enough and a really nice way to start to your day. Or you can have it as a dessert, albeit of the healthier kind. Also, don’t restrict yourself to the nuts, seeds or fruit I used here, there are endless combinations and possibilities.