With London having a sweltering summer (between the usual rain days) and having recently finished reading ‘On the Road’ for the first time along with being addicted to Lana Del Rey’s song ‘Ride.’ I am craving getting into my own wheels and setting off for the beach.
After all, that is what summer is for, lazing and making memories with all the extra hours of light. Living in London makes this notion rather difficult, because firstly, I do not have a car and; secondly, I am terrified to get behind a wheel here. The drivers like to stalk crossing pedestrians and watching drivers battle over the tiny piece of asphalt between the white lines would put any lover of driving off the notion here.
Somehow because of this, summer doesn’t feel as fully lived as normally. London streets become clottered with tourists (more than any other time of year) and all the amazing things to do have to be grabbed early otherwise you miss out. Here a summer vacation involves leaving the country when usually going away is good enough to pack the car and pitch a tent somewhere in little distant New Zealand.
The notion that people don’t think of that as normal to do here is also baffling. How different lives are lived on this globe and how different one person’s ‘normal’ is to anothers. It may seem like I’m complaining, but London comes truly alive in summer, everyone stays indoors in winter and generally its because it’s too cold to have outdoor cinemas and no one wants to hang out in the neighborhood locked parks because of the rain.
I just wish we were closer to the beach and summer lasted longer in these Isles.
Caramel Custard Blueberry Bars
Makes 16 bars
1/2 cup pistachios, pulverized
3/4 cup flour
1/3 cup confectioner’s/icing sugar
1/2 teaspoon salt
90g butter, chilled and cubed
3 heaped tablespoons caramel or dulce de leche
2 cups blueberries
Preheat the oven to 180°C/350F and line a baking tin with greaseproof paper.
Place the pistachios, flour, confectioner’s sugar and salt into a bowl and stir to combine.
Add the butter and combine with a fork until the mixture resembles fine breadcrumbs. Pour into the baking tin and press down to flatten with a fork.
Bake for approximately 20 minutes or until golden on top. Remove and set aside.
Place the custard and caramel into a bowl and fold through until the caramel has almost combined.
Pour into the baking tray and bake for a further 20 minutes or until slightly golden around the edges.
Remove and allow to cool and then refrigerate for a minimum 30 minutes.
Meanwhile, place the blueberries in a pot on the lowest heat and cover. Allow to cook, stirring until soft. Remove from the heat and allow to cool for 10 minutes at room temperature.
Spoon the berries over the caramel custard and slice into bars.
Refrigerate until serving.