What a mixed reaction it provokes when somebody says ‘we all feel like that’ to a bipolar sufferer. One part of you thinks, yes that’s true and another part says, but you’re not bipolar. Like me. Continue reading
Putting pen to paper doesn’t seem like something I do, but I have before, I read what I’ve wrote and wonder why I still don’t know what to do. I look at what I’ve written expecting to see a clue, but I’m still lost, no ideas, I’ve found a toolbox – do I have anything new for you? Should I write down my thoughts, or what it is I do. I talk about a battel and a fight, but the one I’m fighting is you. Who else would read these scribbles, who else even cares? Continue reading
Although 10 kilometres may not seem far to some, for us this race was a challenge and an opportunity to push ourselves. Continue reading
What is Elefriends?
Elefriends is a supportive online community where you can be yourself. We all know what it’s like to struggle sometimes, but now there’s a safe place to listen, share and be heard.
- Open to anyone (18 years+) who struggles with their mental health
- Available on web and mobile app (iOS and android)
- Elefriends can share posts and images on the main wall, give support using interactive buttons like ‘I hear you’/ ‘thinking of you’ and private message each other.
(almost a pudding and delicious served with cream or ice-cream)
400g rhubarb trimmed and cut into 2.5cm (1 inch) pieces
120g caster sugar
100g ground almonds
Half teaspoon of baking powder
2 eggs lightly beaten
Grated zest of 1 small orange
2tbsp orange juice
75g self-raising flour
25g flaked almonds (optional)
1. Preheat oven to 190c or gas mark 5
2. Grease a round 23cm springform cake tin and tin it with baking paper
3. Place rhubarb in a bowl with 50g of the sugar and leave for 30 mins
4. Beat remaining sugar with the butter then whisk in the eggs
5. Using a metal spoon gently fold in the flour, baking powder and ground almonds
6. Stir in the orange zest and juice
7. Stir in the rhubarb and sugary juices into the cake mixture and spoon into the prepared tin.
8. Place the tin on a baking sheet, sprinkle with the flaked almonds if using and put into the oven
9. Bake for 25 mins then reduce the oven temp to 180c (gas 4) and cook for a further 25 mins or until firm. Let the cake cool in the tin before you turn it out.