I read a post about a father walking to the front of his house. He heard his wife asking their children to pack up and get ready for daddy to return home. I read that the father took a deep breath and left all his worries and stress behind. He put on a smile, and filled his embrace with love. At the end of the day, all that matters to him was returning home to his loved ones.
Hubby is that man. While we have just one child, I know and appreciate that his priority is us. I care that he always greet Asher with a big smile and hug. His first question to me was “How was your day” and would listen to my rambles before telling me what happened to his. This would happen daily despite me asking him first at times- his answer is always “Your day is far more exciting than mine and I want to hear it.” Later on, he would tell me about some stressors or dramas that have occurred- but at that minute that he entered the door, his priority is to listen to how we went in our day despite what he had endured.
As a working mum, I have to juggle heaps. Day care drop off, pick up (mostly), meals, cleaning, packing..etc. Hubby helps as much as he can but somehow, it seems more “natural” or “easier” for me to do some of the tasks. When my tank is low, it was hard to give. While hubby may not juggle as much, sometimes, I fail to recognise that his tank gets low too. It isn’t easy to work full time, and attempt to give the best he can to his household. That I really truly appreciate.
I thought that this year, I would make a child hood favourite of ours. A fruit flan. Danielle Walker’s recipe was fantastic and I made a few minor changes to suit our family. This is a must make again in our household.
- 1 cup of pecans and almonds
- 1/2 cup of desiccated coconut
- 1/2 cup almond meal
- 1/4 cup coconut oil
- 1 tbsp honey
- splash of water
- 1.5 cups of almond milk
- 3 eggs
- 2 tbsp gelatine (I used IQS), and 4-5 tbsp of water to bloom
- 2 tbsp honey
- 1 cup of coconut milk fridge overnight
- 1 punnet of mixed berries, plums..etc to serve
- You can choose to make the custard the day before.
- Preheat Oven 180C.
- Base- Process everything till they come together. Press it in a well oiled tart plan. Line a baking paper and place baking beads over it. Bake for 10-15 minutes. Cool completely.
- To make the custard- Simmer almond milk in the sauce pan. In a jug, whisk eggs. When milk is simmering, pour to the eggs. Temper the milk and eggs a few times. Return back to the saucepan with the mixture with honey and bloomed gelatine. Keep fire on very low. Keep whisking till mixture thickens. Cool completely. Fridge it overnight or at least 2-3 hours.
- The next day- open the can of coconut milk. Scoop out the cream on top and place it in your cake mixer. Whip it till it becomes lovely and whipped. Around 5-10 minutes. Then gradually add the almond milk custard till it becomes combined. Taste and sweeten to your liking. When it is ready, spoon custard into the tart filling and decorate it with berries.