An interview with Eliza Dorothy, aged 3 years and 365 days (it’s a leap year)

G  Major turns 4 tomorrow. So today, I asked her some questions.

How old are you? Three
How old am I? 40 (Humph)
How old is Daddy? 50 (Ha ha)
What’s your favourite food? Pasta
What’s your favourite colour? Yellow
If you were the king of the world, what would you tell everyone to do? Brush their hair!
What’s your favourite book? The Elephant and the Bad Baby. And the Cat in the Hat if Daddy reads (I don’t do Dr Seuss)
What’s your favourite TV show? Pingu. And Ben and Holly
What’s the best place to go on holiday? AUSTRALIA! (Good news for Mimi)
What are you very good at? Painting
What would you like to do for a job when you are older? Be a teacher (Nooooooo!)
What’s your favourite thing to do with Mummy? Play in the play kitchen
What’s your favourite thing to do with Daddy? Jump on the beanbags
What’s something you would like to learn to do? Look after little babies (Great, then I can go to the pub)
What does Mummy do for a job? Work on your computer
What does Daddy do for a job? He works on his computer too!
What’s your favourite animal? A pig!
What makes you happy? Jumping on the trampoline
What makes you sad? Getting hurt
If you had superpowers, what would they be? Elsa powers (Thanks Disney)
Who is your best friend? I love everybody. Even the boys! (Mad cackling)

Eliza at very nearly four, ladies and gentlemen.

 

 

White choc chip banana bread 

I had some leftover ripe bananas this morning, and I thought I also had a courgette in the fridge, so I had intended to make a banana, courgette and lemon cake. Except I had actually already used the courgette up in this pesto.

But it was fine, as I had chocolate chips in the pantry from decorating Big G’s birthday cake last week, so I decided to use those instead.

This recipe uses honey and coconut oil instead of sugar and butter. I think ‘clean eating’ is nonsense and as far as I’m concerned, usually cakes = butter and sugar and so much the better for it. But I quite like the coconut flavour with the banana – they’re both on the ‘tropical’ spectrum, as is the honey. Plus, there’s chocolate in the cake, which makes it a moot point.


What you need

⅓ cup coconut oil
½ cup honey
2 beaten eggs
¼ cup milk
2 mashed bananas
1/2 cup white chocolate chips, plus extra to ice
1 tsp bicarb
1 tsp vanilla extract
sprinkle of salt
½ tsp ground cinnamon
¾ cups plain flour

What you do

  • Preheat the oven to 160C and line a loaf tin
  • Whisk together the oil, honey, eggs, bananas and milk.
  • Whisk in the bicarb, vanilla, salt and cinnamon, then add the chocolate chips.
  • Gently fold in the flour
  • Pour the batter into the loaf tin and bake for an hour, checking at 50 mins
  • Once cool, drizzle with melted chocolate chips

 

Sneaky veg pesto 

I love pesto. I love it so much that I wrote a poem about it.

I also love hiding veg.

And so behold – a recipe that combines the two!

You could, of course, make your pesto from scratch, but that’s not really the point of this recipe.


All you need to do is microwave a selection of green veg until soft. I used broccoli, courgette, spinach and frozen peas.

Blitz the veg with a slug of olive oil and then add a blob of jarred pesto and some extra Parmesan, if you like, and mix.

The Gs gobbled this down over pasta with chicken and didn’t even blink. Mmmm, delicious vegetables.