tag:blogger.com,1999:blog-25430448945021763332024-03-13T19:02:04.539+00:00Here's One I Made Earlier ...Homemade delights ready for sharingKatehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-2543044894502176333.post-57919293790732110632013-05-27T12:18:00.000+01:002013-05-27T12:18:38.442+01:00Oreo cupcakes Our 10 year old son recently went away on a school residential, and as a coming home treat I decided to make him some Oreo cupcakes. He rather adores these creamy, chocolatey biscuits and always manages to sneak a packet into the shopping trolley whenever he comes to the supermarket with me. I'd not made these particular cupcakes before and had no idea how they would turn out; would the surprise Oreo at the bottom of each cake be a melty, soggy mess, or even worse, a burnt offering? But, nothing ventured, nothing gained, and the results were just as I hoped. These are incredibly easy to make and, if you decide to make them, will be a huge hit.<br />
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INGREDIENTS:<br />
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FOR THE SPONGE<br />
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100g plain flour<br />
20g cocoa powder<br />
140g caster sugar<br />
1.5 tsps baking powder<br />
40g unsalted butter<br />
120ml whole milk<br />
1 egg<br />
1/4 tsp vanilla extract<br />
12 Oreo biscuits<br />
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FOR THE BUTTERCREAM<br />
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180g icing sugar<br />
80g unsalted butter, softened<br />
1tbsp milk<br />
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12 hole muffin tin, lined with cases<br />
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1. Preheat the oven to 170 degrees/gas 3.<br />
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2. Put the flour, cocoa powder, sugar, baking powder, and butter in an electric mixer with a paddle attachment and beat on a slow speed until you have a sandy consistency and everything is combined.<br />
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3. Whisk the milk, egg and vanilla together in a jug and add to the flour mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.<br />
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4. Twist each Oreo biscuit in half and place each half with cream on in the bottom of the muffin cases (cream side up). Place the remaining halves in a freezer bag and, with a rolling pin, beat to a rubble.<br />
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5. Spoon the cake mixture on top of each Oreo and bake in the oven for 20-25 minutes. Leave the cakes to cool slightly in the tray before turning out onto a wire rack to cool completely.<br />
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6. Meanwhile, make the buttercream by whizzing together the icing sugar, butter and milk until it's smooth and soft in consistency. Gently stir in the rubbly Oreos before spooning the cream on top of each cupcake. I decorated each cake with a mini Oreo placed at a jaunty angle, but you can decorate yours however you wish.<br />
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7. Enjoy!<br />
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Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com1tag:blogger.com,1999:blog-2543044894502176333.post-9399262538048991322013-03-08T13:22:00.000+00:002013-03-08T13:22:33.515+00:00Rich, squidgy chocolate cakeAs well as being really simple to make, this cake, for me, has all the essential elements that a wicked chocolate cake should have: melting, luscious and mood-enhancingly good. I would normally make a cake like this on special occasions, or when family/friends are coming to tea, but, on the way to school one morning I mentioned to my son that I would be doing some baking and asked him what sort of cake he would like me to make. "I'd love a big, gooey chocolate cake", he replied. So voilĂ , this is what he (and the rest of us) ended up with.<br />
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INGREDIENTS<br />
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FOR THE SPONGE:<br />
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230g butter, softened<br />
230g soft, light brown sugar<br />
4 large eggs<br />
170 self-raising flour<br />
60g good quality cocoa powder<br />
2 tbsps milk<br />
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FOR THE BUTTERCREAM:<br />
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170g icing sugar<br />
60g good quality cocoa powder<br />
115g butter, softened<br />
1 tbsp milk<br />
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Grease and line two 20cm round cake tins<br />
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1. Preheat the oven to 180 degs/170 degs fan/gas mark 4<br />
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2. Cream the butter and sugar together in an electric mixer, or with a hand-held whisk, until light and fluffy.<br />
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3. Add the eggs one at a time, with a spoonful of the flour/cocoa to prevent the mixture from curdling.<br />
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4. Fold in the remaining flour/cocoa with a metal spoon, and add the milk.<br />
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5. Divide the mixture equally between the two cake tins and bake for approximately 20 minutes, or until a skewer inserted in the middle of the sponge, comes out clean.<br />
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6. Leave to cool in the tins for 10 minutes before turning out onto a wire cooling rack.<br />
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7. To make the buttercream, simply mix the icing sugar, cocoa powder and butter together in an electric mixer, or with a hand-held whisk until smooth. Add the milk to give a softer consistency.<br />
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8. Once the sponges are cold, divide the buttercream in half. Use one half to sandwich them together, and the other half to spread over the top. Adorn with whatever decorations you like; in this case, I used some grated white chocolate.<br />
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<br />Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com1tag:blogger.com,1999:blog-2543044894502176333.post-68933679777277773152013-02-26T19:15:00.000+00:002013-02-26T19:15:10.513+00:00Sticky ginger cake This is one of those cakes that's quick and dead easy to make. It's also one of those cakes that gets better and better after three or four days in the tin, as the pungent ginger flavour and moistness of the sponge intensify beautifully. It's dark, rich and sticky and adds a welcome hint of warmth on a cold winter's day.<br />
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INGREDIENTS<br />
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225g self-raising flour<br />
115g soft, dark brown sugar<br />
4 tsps ground ginger (you can add more for extra zing if you like)<br />
1tsp bicarbonate of soda<br />
55g butter<br />
115g golden syrup<br />
1 egg<br />
200ml milk<br />
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1. Preheat the oven to 150 degs C/gas mark 2 and line a 20cm (8inch) cake tin with baking paper.<br />
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2. Sieve the flour, sugar, ginger and bicarbonate of soda into a bowl.<br />
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3. In a small pan, gently heat the butter and syrup until melted. Beat the egg into the milk.<br />
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4. Gradually pour the butter and syrup into the flour mixture and stir well. Pour in the egg and milk mixture and combine until smooth.<br />
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5. Pour into the lined tin and bake for 50 minutes to an hour, or until a skewer inserted into the centre of the cake comes out clean.<br />
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<span id="goog_2016618250"></span><span id="goog_2016618251"></span><br />Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com0tag:blogger.com,1999:blog-2543044894502176333.post-89226110160593782212013-02-20T12:32:00.001+00:002013-02-20T12:35:34.667+00:00FlapjacksI've used lots of different flapjack recipes over the years but have never been totally satisfied with the results. Some are too sticky, others are too crumbly and a few are too sweet. This recipe, therefore, is an adaptation of all those I've used before but which, I think, gives the perfect result.<br />
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These are delicious plain, but I often add a few extras like seeds (pumpkin and sesame are great) and/or chopped dried fruit (dates or apricots work especially well). And for chocolate lovers, why not drizzle a little bit of melted chocolate over the top once the flapjack has been baked and is cold.</div>
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INGREDIENTS:</div>
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360g oats</div>
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240g butter</div>
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4/5 generous tbsps honey or golden syrup</div>
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100g soft, brown sugar (optional for those who like a little extra sweetness)</div>
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20cm x 25cm baking tin, greased and lined.</div>
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1. Preheat the oven to 180 degs C/gas mark 4</div>
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2. In a large saucepan, melt the butter over a low heat</div>
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3. Stir in the oats, honey and fruit/seeds (if using) and mix well</div>
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4. Tip the mixture into the baking tin and spread evenly</div>
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5. Bake for 15-20 minutes until golden on top</div>
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6. Leave to cool in the tin and then cut into squares of whatever size you like.</div>
Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com0tag:blogger.com,1999:blog-2543044894502176333.post-44181862033830000602012-09-11T14:26:00.000+01:002012-09-11T14:26:29.350+01:00Espresso cupcakesThese are a caffeine shot in a cupcake! The almost bitter sponge is offset beautifully by the sweetness of the buttercream, and the chocolate coffee beans add a gorgeous crunch. I wasn't sure if my 9 year old would like these (he loves coffee and walnut cake) but he was as enthusiastic as the rest of us. They went down a storm and I'll certainly be making them again.<br />
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Makes 12 - 16 cupcakes<br />
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FOR THE SPONGE<br />
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240ml milk<br />
20g instant espresso powder<br />
80g unsalted butter, softened<br />
280g caster sugar<br />
240g plain flour<br />
1 tbsp baking powder<br />
quarter tsp salt<br />
2 large eggs<br />
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FOR THE BUTTERCREAM<br />
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25ml milk<br />
10g instant espresso powder<br />
270g icing sugar<br />
120g unsalted butter, softened<br />
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1. Preheat the oven to 190 degs C and fill a muffin tin with paper cases.<br />
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2. Lightly warm the milk, without boiling it, and dissolve the espresso powder in it. Using a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, baking powder and salt on a low speed until they resemble fine breadcrumbs.<br />
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3. Pour the coffee flavoured milk into a jug, add the eggs and whisk by hand until combined. Pour three- quarters of the mixture into the dry ingredients and mix together on a low speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then pour in the rest of the milk mixture. Continue to beat on a medium setting until everything is combined and you have a smooth batter.<br />
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4. Divide this between the muffin cases, filling each case by two-thirds. Bake in the oven for 18-20 minutes, or until risen and springy to touch. Leave in the tin for a few minutes and then transfer to a wire rack.<br />
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5. To make the buttercream simply beat together the icing sugar and butter until soft and then add the coffee milk mixture (I always add it a little at a time as the mixture can end up being too runny.) Place spoonfuls of buttercream onto the cold cupcakes, smooth the tops and then swirl to finish. Decorate each cake with three chocolate coffee beans.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByHjgQ1zDfaix8qO42DBhFXTJFrNLFM6af98mETDD1sKpeXCyW8KTnubs8yQetbo0_g6VoSWxBbAyHFkK5-8LZRWcc5E_PWiI2y_AvrpPRb1XdVXQAQHc8ES-5Eukz5HwUWsTbtNg2A/s1600/IMAG2903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjByHjgQ1zDfaix8qO42DBhFXTJFrNLFM6af98mETDD1sKpeXCyW8KTnubs8yQetbo0_g6VoSWxBbAyHFkK5-8LZRWcc5E_PWiI2y_AvrpPRb1XdVXQAQHc8ES-5Eukz5HwUWsTbtNg2A/s320/IMAG2903.jpg" width="320" /></a></div>
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<i>This recipe comes from <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_0_9?url=search-alias%3Daps&field-keywords=hummingbird+bakery+cookbook&sprefix=hummingbi%2Caps%2C420">Cake Days by The Hummingbird Bakery.</a></i>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com3tag:blogger.com,1999:blog-2543044894502176333.post-53329253145705695822012-09-11T12:34:00.001+01:002012-09-11T12:36:46.799+01:00Chunky fudge browniesGoodness, it's been a while since I last blogged. If truth be told, though, I haven't done much baking over the summer. The days, when hot and sunny, have been spent in the garden (or on holiday in France) and the rest of my time has been spent entertaining the children over the long school holiday. However, I have indulged in a little baking and I've made these brownies twice over the last few months; for a big family lunch, and as an end of year gift for Theo's teachers. Brownies make brilliant gifts; they "travel" well, you can put them in fancy boxes or bags and adorn with pretty ribbon, and the whole process of making them is something my children love to get involved with, too.<br />
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These brownies are a twist on the original, although whenever I've made them in the past, I've always replaced the walnuts and made triple chocolate. If baked for just the right time, they retain their unctuous squidginess which contrasts wonderfully with the chunks of fudge.<br />
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INGREDIENTS<br />
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190g soft, unsalted butter<br />
190g best quality dark chocolate<br />
3 large eggs<br />
half a tbsp vanilla extract<br />
250g caster sugar<br />
115g plain flour<br />
half a tsp salt <br />
150g fudge chunks<br />
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tin measuring approx 33 x 23 x 5.5cm<br />
makes about 24<br />
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1. Preheat the oven to 180 degs C/gas mark 4. Line your brownie tin with baking parchment.<br />
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2. Melt the butter and chocolate together in a large heavy-based pan. In a bowl, or large measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.<br />
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3. When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the fudge chunks and flour. Beat to combine smoothly and then scrape into the brownie tin.<br />
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4. Bake for about 15 minutes. When it's ready, the top should be dried to a paler brown speckle, but the middle should still be dark, intense and gooey. And remember, they will still continue to cook as they cool.<br />
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5. Once cool, turn the browines out of the tin, and cut into squares. Then box, bag, or eat as you wish!<br />
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<i>This recipe was taken from <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_1_14?url=search-alias%3Dstripbooks&field-keywords=nigella+lawson+cookery+books&sprefix=nigella+lawson%2Cstripbooks%2C183&rh=n%3A266239%2Ck%3Anigella+lawson+cookery+books">How To Be A Domestic Goddess by Nigella Lawson</a></i>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com0tag:blogger.com,1999:blog-2543044894502176333.post-41813459290934523342012-06-17T17:54:00.000+01:002012-06-17T18:03:06.925+01:00My super fast Fathers Day FlorentinesIt's always good, I think, to give something homemade for an occasion like Fathers Day. Fathers Day, like Mothers Day has become so over-hyped and commercialised that it's easy to forget the sentiment and lose the point of what the day is supposed to signify. A homemade gift shows that you've given a bit of thought and put a little effort in to whatever it is you've made and that, alone, is always greatly appreciated. My husband adores Florentines and these are a twist on the traditional version. They are really quick and easy to make, require no baking whatsoever and are great for the children to get involved with. Once made, package them up in a pretty box, or stack them in clear cellophane tied with some beautiful ribbon, and they will make a wonderful gift.<br />
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4oz of chocolate makes approximately 9 medium sized Florentines, so increase the quantities if you want to make more!<br />
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<b>Ingredients:</b><br />
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4oz chocolate (I used 4oz of good quality plain for one batch and 4oz of milk for the second batch)<br />
a handful each of: chopped, roasted hazelnuts; pumpkin seeds; dried cranberries (you could use any dried fruit you like, apricots would work very well); and whole almonds (again, use any nuts you like...pistachio would look beautiful, pecans would be lovely, too)<br />
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1. Line a baking tray with baking parchment.<br />
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2. Melt the chocolate in a bowl over a pan of simmering water.<br />
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3. When the chocolate has melted, spoon disc shapes onto the lined baking tray.<br />
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4. Sprinkle each disc with the nuts, dried fruit and seeds and then put into the fridge to set.<br />
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5. When the Florentines have set, peel them away from the paper and package them up as you like. Enjoy! <br />
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<br />Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com1tag:blogger.com,1999:blog-2543044894502176333.post-63957595099746906682012-06-11T10:44:00.000+01:002012-06-11T10:46:00.383+01:00Coconut and pineapple cupcakesWhilst the weather of late may have prevented me from sitting on my deck with a chilled glass of malibu and pineapple, nothing was going to stop me from re-creating a tiny piece of Caribbean heaven in my kitchen! We all know that the seductive and citric aroma of the fabulous, summery pineapple is a perfect accompaniment to the sweet and mildly flavoured coconut, so if you want to to be temporarily transported to the Tropics, give these cupcakes a go!<br />
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Ingredients:<br />
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<b>For the cakes:</b><br />
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120g plain flour<br />
140g caster sugar<br />
1 and a half tsps baking powder<br />
pinch of salt<br />
40g unsalted butter, at room temperature<br />
120ml coconut milk<br />
half a tsp vanilla extract<br />
1 egg<br />
9 tinned pineapple rings, chopped into small pieces<br />
desiccated coconut, to decorate<br />
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<b>For the frosting:</b><br />
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250g icing sugar, sifted<br />
80g unsalted butter, at room temperature<br />
25ml coconut milk<br />
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<i>a 12-hole cupcake tray, lined with paper cases</i><br />
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<b>Makes 12</b><br />
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1. Preheat the oven to 170 degs C/Gas 3.<b> </b><i> </i><br />
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2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined.<br />
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3. Mix together the coconut milk and vanilla extract in a separate bowl, then beat into the flour mixture on a medium speed until well combined. Add the egg and beat well, scraping any unmixed ingredients from the side of the bowl with a spatula.<br />
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4. Divide the chopped pineapple between the paper cases.<br />
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Spoon the cupcake mixture on top until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly before turning out onto a wire rack to cool completely.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQk146LpPW3aLEhVhky7qYKvxZwdhnrUfBPpE4eEZBS5bvIRQjHpJkm7ocuZay9ayS00NNmgLCNj-SvfCudMOC0p4tIe-BR9bmKSwmp0zitzTqCnyaY80zWhMCrXDl-SPXq9GqMxsewA/s1600/IMAG2255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQk146LpPW3aLEhVhky7qYKvxZwdhnrUfBPpE4eEZBS5bvIRQjHpJkm7ocuZay9ayS00NNmgLCNj-SvfCudMOC0p4tIe-BR9bmKSwmp0zitzTqCnyaY80zWhMCrXDl-SPXq9GqMxsewA/s320/IMAG2255.jpg" width="320" /></a></div>
5. To make the coconut frosting, beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment on a medium speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed and slowly pour in the coconut milk. Once all the milk has been incorporated, turn the mixer up to a high speed and continue beating until the frosting is light and fluffy.<br />
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6. Once the cupcakes are cold, spoon the coconut frosting on top and finish with a sprinkling of desiccated coconut. Enjoy!<br />
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<i>This recipe comes from <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_0_4?url=search-alias%3Daps&field-keywords=hummingbird+bakery+cookbook&sprefix=humm%2Caps%2C221">The Hummingbird Bakery cookbook</a></i><br />
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<span id="goog_62937022"></span><span id="goog_62937023"></span>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com0tag:blogger.com,1999:blog-2543044894502176333.post-43896956603896566982012-05-22T14:59:00.001+01:002012-05-22T14:59:57.856+01:00Chorizo carbonaraA bit of a cross-cultural recipe this one, using a classic Spanish
sausage in a classic Italian pasta sauce. This dish is incredibly easy
to put together, extremely satisfying and absolutely delicious...perfect
for when you're in a hurry or don't want to spend too much time in the
kitchen!<br />
<br />
<br />
Serves 2<br />
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150g spaghetti or linguine<br />
1 tbsp olive oil<br />
150-175g chorizo, chopped into small-ish chunks<br />
2 large egg yolks<br />
100ml double cream<br />
Sea salt and freshly ground black pepper<br />
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1.
Add the pasta to a large pan of boiling, salted water and cook for
about 10 minutes, or according to the instructions on the pack.<br />
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2. Meanwhile heat the oil in a frying pan. Add the chorizo and fry briskly for about 10 minutes, until crisp and cooked through.<br />
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3. Beat the egg yolks and cream together and season lightly.<br />
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4.
When the pasta is done, drain thoroughly and return to the hot pan. Tip
in the chorizo and then the egg mixture. Using two forks, mix the eggy
cream into the pasta. It will cook in the heat of the pasta, coating
each strand in a light, creamy sauce. Serve straight away with a final
twist of black pepper on top.<br />
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<a href="http://2.bp.blogspot.com/-5Wi8ByfWkaw/T7uZhoJa_yI/AAAAAAAAB0I/A8FTJARV8n0/s1600/IMAG2107.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://2.bp.blogspot.com/-5Wi8ByfWkaw/T7uZhoJa_yI/AAAAAAAAB0I/A8FTJARV8n0/s320/IMAG2107.jpg" width="320" /> </a></div>
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This recipe comes from <a href="http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=river+cottage+everyday&x=0&y=0">River Cottage Everyday</a>, by Hugh Fearnley-Whittingstall </div>
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<br /></div>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com0tag:blogger.com,1999:blog-2543044894502176333.post-73399946750896813012012-05-11T17:49:00.000+01:002012-05-11T17:49:02.310+01:00Jamie's Jammie DodgersI hardly ever make biscuits but was inspired to have a go after seeing some incredible looking recipes in the latest Jamie magazine. Britain seems to be a nation of biscuit lovers and there are hundreds of different varieties on the supermarket shelves. We all have our favourites but nothing compares to those that are homemade and the pleasure of stocking up a tin full of buttery, crumbly biscuits that you have made yourself is pretty hard to beat. For my first attempt I decided to go for jammie dodgers...they have always been one of my favourites. You know those big tins of biscuits that you get, especially at Christmas, that, when you take the lid off, are laden with all sorts of amazing delights? I always used to pick out the jammie dodgers first. There was something about the thickness and the sticky jamminess that set them apart from the rest. Another reason for making them is that they are traditionally made in Cwmbran, Wales, which is where my Grandmother comes from, so the dodger has an extra special place in my heart.<br />
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<a href="http://www.jamieoliver.com/magazine/recipes-view.php?title=jamie-dodgers">The recipe for these biscuits can be found here</a><br />
<br />
I used a lower oven temperature when baking these biscuits (170 degs C/fan oven) and only baked them for 7-10 minutes. You need to keep a careful eye on them as they can be quick to over cook and a couple of minutes can make all the difference between a pale dodger and an overcooked dodger! You can also make them as large or as small as you want...I went for a slightly larger biscuit than stated in the recipe. Whatever you decide, enjoy! <br />
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<br />Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com1tag:blogger.com,1999:blog-2543044894502176333.post-47860884478932663282012-04-07T19:10:00.007+01:002012-04-07T19:51:03.613+01:00Daisy cupcakesI was inspired to make these daisy cupcakes when we were out walking last weekend. We passed a field full of these pretty little flowers which was surprising as they don't normally bloom properly until the warmer summer months. The combination of that yellow disc and those white rays makes for a cheery sight and, even though it's spring and the weather can still be dull and grey, they remind me of sunshine and warmth.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyh1t0sZUSFabIkrDssDaldKfJc8B46-9dGC38hxVdHZPUIXJgCmfk60YQPg1PXildyK6SIVMS6OFqO-R1mwcKw6txB_t80I_p41T_rINui2d2HHG90X2AyVSQBSnuf25p-eKqnTq6yA/s1600/daisies+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyh1t0sZUSFabIkrDssDaldKfJc8B46-9dGC38hxVdHZPUIXJgCmfk60YQPg1PXildyK6SIVMS6OFqO-R1mwcKw6txB_t80I_p41T_rINui2d2HHG90X2AyVSQBSnuf25p-eKqnTq6yA/s320/daisies+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5728726699890453426" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvfvdft5vKvng9P1eSYgS35jdj0156xiRgFhXzVGY1OOI2JP0yLW5AjM4Czpqg80pNU2f9M9BXecSHzgBINrwZjrtJXdYboEzcAmw2ILco1oJdedGxNfS6dOu7BZWsTJ_zJPM5lVf5Q/s1600/daisies+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvfvdft5vKvng9P1eSYgS35jdj0156xiRgFhXzVGY1OOI2JP0yLW5AjM4Czpqg80pNU2f9M9BXecSHzgBINrwZjrtJXdYboEzcAmw2ILco1oJdedGxNfS6dOu7BZWsTJ_zJPM5lVf5Q/s320/daisies+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5728726689351609506" border="0" /></a>The recipe for these cupcakes, and the buttercream, is exactly the same as for the <a href="http://www.heres1imadeearlier.blogspot.co.uk/2012/03/bubblegum-cupcakes.html">bubblegum cakes,</a> the only difference being you need yellow food colouring instead of red!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qvK5zBbLzT8MwWkIWuVM_DNQWi9FSmvADGY6YEg12O7ifPmH2eilJrDpQhzJCRQ6hzb5KDEeHHr-oyvDtXvi7eYMTyESsMGTLNA-cH5OQ5yNcvLDLdDSbmIMVMO3BsJ4V6qXfJsrPQ/s1600/IMAG1819.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qvK5zBbLzT8MwWkIWuVM_DNQWi9FSmvADGY6YEg12O7ifPmH2eilJrDpQhzJCRQ6hzb5KDEeHHr-oyvDtXvi7eYMTyESsMGTLNA-cH5OQ5yNcvLDLdDSbmIMVMO3BsJ4V6qXfJsrPQ/s320/IMAG1819.jpg" alt="" id="BLOGGER_PHOTO_ID_5728728214085868514" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXgKI-fBs95PBrd-fDwJVwPlkDRJCSfLzqCihEGUbHR5v7XIcpJOfGpaMLs7c54rvN4tUEBdzACwiCHppIZFcad_uyZfwutDbhwKcMqd87Phner4KP82hXrqCIf4fYyAggzBC4XvG3g/s1600/IMAG1814.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXgKI-fBs95PBrd-fDwJVwPlkDRJCSfLzqCihEGUbHR5v7XIcpJOfGpaMLs7c54rvN4tUEBdzACwiCHppIZFcad_uyZfwutDbhwKcMqd87Phner4KP82hXrqCIf4fYyAggzBC4XvG3g/s320/IMAG1814.jpg" alt="" id="BLOGGER_PHOTO_ID_5728728207076291202" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63GGtNYD6mGD1AH3RFD7FrLgz9i_AFY-Mqqp3OLWnSsgt8amqsqTAwG2qQG4L_4RSVE1hcWlOYCIGHZbIuteTVKzIIi0O7PlmTLz2hnbztRyDoC8ACmQYkiqSQAALAqInLz3q5rh2VA/s1600/IMAG1818.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63GGtNYD6mGD1AH3RFD7FrLgz9i_AFY-Mqqp3OLWnSsgt8amqsqTAwG2qQG4L_4RSVE1hcWlOYCIGHZbIuteTVKzIIi0O7PlmTLz2hnbztRyDoC8ACmQYkiqSQAALAqInLz3q5rh2VA/s320/IMAG1818.jpg" alt="" id="BLOGGER_PHOTO_ID_5728728224304549154" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyh1t0sZUSFabIkrDssDaldKfJc8B46-9dGC38hxVdHZPUIXJgCmfk60YQPg1PXildyK6SIVMS6OFqO-R1mwcKw6txB_t80I_p41T_rINui2d2HHG90X2AyVSQBSnuf25p-eKqnTq6yA/s1600/daisies+2.jpg"></a>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com1tag:blogger.com,1999:blog-2543044894502176333.post-3772963831687144702012-03-30T10:56:00.005+01:002012-03-30T11:58:13.854+01:00Bubblegum cupcakesPink is my favourite colour and yesterday was, for me, definitely a pink day. Not only was I was wearing a new pink top, we are surrounded by different shades of the colour pink at the moment with all the blossom, tulips, hyacinths and other beautiful spring flora. Even the orchid given to me on Mother's Day by Theo, is pink. And, when I was in the supermarket on Wednesday I spotted these cupcake cases which I just had to buy...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdAH2P7DwuX52EvAC8RJB_pD7Zm4CK1FaeX49lWd9H_lekmndosYoLe0JwgUEy9hZdmBCAYKrhKMuOEC7ruYBvzvzZU9Hyqc4aGKaf4GT1bQQFgGFD_sj-GsKZyL4Ix8gG-FwfBVoE7g/s1600/IMAG1768.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdAH2P7DwuX52EvAC8RJB_pD7Zm4CK1FaeX49lWd9H_lekmndosYoLe0JwgUEy9hZdmBCAYKrhKMuOEC7ruYBvzvzZU9Hyqc4aGKaf4GT1bQQFgGFD_sj-GsKZyL4Ix8gG-FwfBVoE7g/s320/IMAG1768.jpg" alt="" id="BLOGGER_PHOTO_ID_5725629769783261858" border="0" /></a>I decided to call these cupcakes "bubblegum" because of the prominence of pink, but also because the marshmallows, which nestle among the buttercream, provide a gorgeous, unctuous, chewy texture, and give a hint of bubblegum flavour. I wasn't too sure how Theo would react when he saw these cakes on his arrival home from school, given that he doesn't "do" pink, but the way his face lit up and his loud shout of "WOW" meant that he'd given them his usual seal of approval. Rebecca's reaction..."they look JUST like the cakes in the Hummingbird Bakery!" I had a bit of a *proud* moment.<br /><br />The sponge for these cupcakes is plain vanilla and I used the recipe in the <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_0_7?url=search-alias%3Daps&field-keywords=hummingbird+bakery+cookbook&sprefix=humming%2Caps%2C279">Hummingbird Bakery cookbook.</a><br /><br /><br />Ingredients:<br /><br />FOR THE SPONGE<br /><br />120g plain flour<br />140g caster sugar<br />1.5 tsps baking powder<br />pinch of salt<br />40g unsalted butter, at room temperature<span style="display: block;" id="formatbar_Buttons"><span onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);" class="" style="display: block;" id="formatbar_CreateLink" title="Link">120ml whole milk<br /></span></span>1 egg<br />quarter of a tsp vanilla extract<br /><br /><br />FOR THE BUTTERCREAM<br /><br />160g icing sugar<br />80g unsalted butter, at room temperature<br />3 tbsps milk<br />quarter tsp vanilla extract<br />a few drops of red food colouring<br /><br /><br />a 12 hole muffin tray, lined with paper cases<br /><br /><br />1. Preheat the oven to 170 degs C/gas mark 3<br /><br />2. Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.<br /><br />3. Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.<br /><br />4. Spoon the mixture into the paper cases until two-thirds full...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_BqfIlLV-vntCXSJogAgW8KLJAQ6mmK6JklxRXrl0voHJDPKR1ZbjqKw7HolU-DETDwIxXK_uJCEgRCG5F1gVp18nqoFqe-lW_PH4J6yK5iou4aJknwEcvsMHaKiWhB79iKKnpVaPA/s1600/IMAG1769.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_BqfIlLV-vntCXSJogAgW8KLJAQ6mmK6JklxRXrl0voHJDPKR1ZbjqKw7HolU-DETDwIxXK_uJCEgRCG5F1gVp18nqoFqe-lW_PH4J6yK5iou4aJknwEcvsMHaKiWhB79iKKnpVaPA/s320/IMAG1769.jpg" alt="" id="BLOGGER_PHOTO_ID_5725639942945020786" border="0" /></a>...and bake for 20-25 minutes, or until light golden and the sponge springs back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF55DFo4VLwEcYtlj6Onr_fWLpFsPLCKElcqvMwDY-sVsQE7vgWuL2ChmSgIsvHhQ5xu_AJn2VJ1FE3RL_Z8HRuMD5MPwF03jzW8tihmSlqwV0cwPnAtHrvavtUkjfj6iKrQRSTy_cDg/s1600/IMAG1771.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF55DFo4VLwEcYtlj6Onr_fWLpFsPLCKElcqvMwDY-sVsQE7vgWuL2ChmSgIsvHhQ5xu_AJn2VJ1FE3RL_Z8HRuMD5MPwF03jzW8tihmSlqwV0cwPnAtHrvavtUkjfj6iKrQRSTy_cDg/s320/IMAG1771.jpg" alt="" id="BLOGGER_PHOTO_ID_5725639950350199570" border="0" /></a>6. To make the buttercream, whisk together the icing sugar and butter until combined and then gradually add the milk to make a soft consistency. Stir in the vanilla extract and enough red food colouring to give you your desired shade of pink. When the cupcakes are cold, spoon the buttercream on top and decorate as you wish. Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dgZPtGVtPi_fQMj8xVUO8g0WBnst2vNKsNjmLgMrp7nnNvzDwbxjavbVY66g4DeCgEqbfA47wxZcW2I2yGLRIinm3Jk57OBKQemLlYdPbIJYjmq1hPNTUuvNXgVY1doKyknVAmQgQw/s1600/IMAG1778.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dgZPtGVtPi_fQMj8xVUO8g0WBnst2vNKsNjmLgMrp7nnNvzDwbxjavbVY66g4DeCgEqbfA47wxZcW2I2yGLRIinm3Jk57OBKQemLlYdPbIJYjmq1hPNTUuvNXgVY1doKyknVAmQgQw/s320/IMAG1778.jpg" alt="" id="BLOGGER_PHOTO_ID_5725639956218071906" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdYWLcHZcETSsIXUSo6Q694rKpbXrO9YPLkBtAAWt1LeAFVEx0X3IGgU5Dfp5p-a3F7m1LFbKt7fz1gOPvkjExRnaMsK-P1EAhX80G2pg5ol6jU87FgAuDr8fcvpqnK3vbKeevjSbcw/s1600/IMAG1781.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdYWLcHZcETSsIXUSo6Q694rKpbXrO9YPLkBtAAWt1LeAFVEx0X3IGgU5Dfp5p-a3F7m1LFbKt7fz1gOPvkjExRnaMsK-P1EAhX80G2pg5ol6jU87FgAuDr8fcvpqnK3vbKeevjSbcw/s320/IMAG1781.jpg" alt="" id="BLOGGER_PHOTO_ID_5725639967303666626" border="0" /></a>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com0tag:blogger.com,1999:blog-2543044894502176333.post-42679860491893549792012-03-23T14:23:00.005+00:002012-03-23T14:57:50.126+00:00Baklava muffinsI was leafing through my copy of How to be a Domestic Goddess the other day as I was in need of inspiration and this is the book I invariably turn to when I need a "light-bulb" moment. I was searching for ideas on a different kind of cake, i.e. one which didn't include either chocolate or bananas. I came across this recipe and knew it was the perfect solution. These muffins, or rather buns, as they have a bun-like texture, are delicious. Whilst obviously nothing like real baklava, they are, however, gooey, crunchy, soft and filling. You could easily substitute the walnuts for pistachios, or indeed, hazelnuts and you could use a flavoured honey as most baklava bakers do. All in all, these are a winner and when eaten on a sunny day, could easily make you believe you were in warmer climes!<br /><br /><br />Ingredients:<br /><br />For the filling:<br /><br />100g chopped walnuts<br />75g demerara sugar<br />1.5 tsps cinnamon<br />45g butter, melted<br /><br />For the muffins:<br /><br />210g plain flour<br />2 tsps baking powder<br />half a tsp bicarb<br />75g caster sugar<br />1 large egg<br />45g butter, melted<br />250ml buttermilk (or 175g yoghurt and 75g semi-skimmed milk)<br /><br />For the topping:<br /><br />125ml runny honey<br /><br /><br />12-bun muffin tray lined with paper cases<br /><br /><br />1. Preheat the oven to 200 degs C/190 degs C fan/gas mark 6<br /><br />2. Mix all the filling ingredients together in a small bowl, and then get on with the muffins.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVue4Bo0lvj-zm8utsoEPNxoz5d0ziAEbjI6trTt4Py_jxxOl6aEf939wOoOcdVYJw9ciwfrLQ-uz_tNyygnGA2x-Ihg2_fvS5-74MGsrmWSg2_qmPTzqDM8gGlztwFEyOL5KQNMphMw/s1600/IMAG1697.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVue4Bo0lvj-zm8utsoEPNxoz5d0ziAEbjI6trTt4Py_jxxOl6aEf939wOoOcdVYJw9ciwfrLQ-uz_tNyygnGA2x-Ihg2_fvS5-74MGsrmWSg2_qmPTzqDM8gGlztwFEyOL5KQNMphMw/s320/IMAG1697.jpg" alt="" id="BLOGGER_PHOTO_ID_5723103964832479954" border="0" /></a>3. In a large bowl, mix together the flour, baking powder, bicarb and sugar. In a wide-mouthed measuring jug, whisk the egg, melted butter and buttermilk (or yoghurt-milk mix).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyDWdY4uz7wQPBfem-4OlYWzPyry9vA41x5pl5th8zp1MznkHu-1kXpQuQ6PdmeelLg_xtrcVoncmlQZuhiC_Xe4q8WVy0MfOYyhpIZ6Q80XiXb8jwB3EcGER-Gk4i2Cypset0mpDTw/s1600/IMAG1698.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyDWdY4uz7wQPBfem-4OlYWzPyry9vA41x5pl5th8zp1MznkHu-1kXpQuQ6PdmeelLg_xtrcVoncmlQZuhiC_Xe4q8WVy0MfOYyhpIZ6Q80XiXb8jwB3EcGER-Gk4i2Cypset0mpDTw/s320/IMAG1698.jpg" alt="" id="BLOGGER_PHOTO_ID_5723103971000426834" border="0" /></a> Make a well in the dry ingredients, pour in the liquid and mix lightly and gently. You want a bumpy not smooth mixture.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6rHnqhnc7Ceg9XC-KTrJpZW8NP85pC2V1efID3pchqwbAra8WLyX6d-8gM-0M2BwCrNG8_G6IHm5OiA_tn7ctyfXz8muO84f06ElszsG7o7sSF9N2EJnmlYMpchK0zxf2zFw26jFZg/s1600/IMAG1699.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6rHnqhnc7Ceg9XC-KTrJpZW8NP85pC2V1efID3pchqwbAra8WLyX6d-8gM-0M2BwCrNG8_G6IHm5OiA_tn7ctyfXz8muO84f06ElszsG7o7sSF9N2EJnmlYMpchK0zxf2zFw26jFZg/s320/IMAG1699.jpg" alt="" id="BLOGGER_PHOTO_ID_5723103974815328562" border="0" /></a>4. Fill the muffin cases one-third full, add a scant tablespoon of filling, then cover with more muffin mixture until around two-thirds full. Sprinkle any remaining filling on top of the muffins.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_Nv-85sI0AIgkKUInk9JolNHCkk9LAxCWjiDkkUm8BTvKEbUSkxV49aJH8WQ3y2-CCviIh7637T9s_V5h6SWrsjNpIh0JdhRc9tPN5tlmnwpkb01B7BkeC8aXOAbssEQF7lSmzlk5w/s1600/IMAG1700.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_Nv-85sI0AIgkKUInk9JolNHCkk9LAxCWjiDkkUm8BTvKEbUSkxV49aJH8WQ3y2-CCviIh7637T9s_V5h6SWrsjNpIh0JdhRc9tPN5tlmnwpkb01B7BkeC8aXOAbssEQF7lSmzlk5w/s320/IMAG1700.jpg" alt="" id="BLOGGER_PHOTO_ID_5723103985059442402" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiTtbhWnISJBqVpWH0ztpAKdCsrDJDGu4_terA1hyGKbgJhP-sYQQuNZdsmyPiMeXPMLQKBFBWPy9GRgIcz7izwkkyEkC857xcAAb8I0Pt7cLw-rp7kDGZMKfxma4OWB2mN1Si6PPGg/s1600/IMAG1702.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiTtbhWnISJBqVpWH0ztpAKdCsrDJDGu4_terA1hyGKbgJhP-sYQQuNZdsmyPiMeXPMLQKBFBWPy9GRgIcz7izwkkyEkC857xcAAb8I0Pt7cLw-rp7kDGZMKfxma4OWB2mN1Si6PPGg/s320/IMAG1702.jpg" alt="" id="BLOGGER_PHOTO_ID_5723103991114907586" border="0" /></a>5. Bake for 15 minutes, or until golden brown. Put the muffins, still in their papers, onto a wire rack and drizzle with the honey.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGP_CDXyBW3lGDQWy0sUSTJmFv3XAFn-6H5ooum6qzL5O8cVe4-KHhp8wOWq4HYTxsJpdLscLXWUrV3KPlA_2DUTcuC_LhngHUu2bGSub9nTP9HDnfh00BurBPz7bB76-0X5A3JCN_0g/s1600/IMAG1703.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGP_CDXyBW3lGDQWy0sUSTJmFv3XAFn-6H5ooum6qzL5O8cVe4-KHhp8wOWq4HYTxsJpdLscLXWUrV3KPlA_2DUTcuC_LhngHUu2bGSub9nTP9HDnfh00BurBPz7bB76-0X5A3JCN_0g/s320/IMAG1703.jpg" alt="" id="BLOGGER_PHOTO_ID_5723105243836005122" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2dMw_Jg7zjwNb7o1Pza5qij8bRffFn1EJSzSi9fLv6zh5fxkYWMbdl1EW9K1Mu_j3a9ru4T1hce9awjVWWfeAFotsyCz5A8acnAeDzMQxj9KWbqsGvj7Ni93bRjxVkFeYqDcRHxlBg/s1600/IMAG1705.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2dMw_Jg7zjwNb7o1Pza5qij8bRffFn1EJSzSi9fLv6zh5fxkYWMbdl1EW9K1Mu_j3a9ru4T1hce9awjVWWfeAFotsyCz5A8acnAeDzMQxj9KWbqsGvj7Ni93bRjxVkFeYqDcRHxlBg/s320/IMAG1705.jpg" alt="" id="BLOGGER_PHOTO_ID_5723105248311611186" border="0" /></a>6. Enjoy!<br /><br /><br /><span style="font-style: italic;"><br />This recipe comes from <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_0_19?url=search-alias%3Daps&field-keywords=how+to+be+a+domestic+goddess&sprefix=how+to+be+a+domesti%2Caps%2C385">How to be a Domestic Goddess </a>by Nigella Lawson</span>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com2tag:blogger.com,1999:blog-2543044894502176333.post-28913444423344945962012-03-23T10:49:00.005+00:002012-03-23T11:46:35.078+00:00Italian ham and spinach tartMother's Day, to me, always seems to herald the start of spring. I do love the comfort food that accompanies the dark and cold winter months but I have to say, we were getting a little fed up with pies, roasts and other hearty meals and I, especially, have been craving lighter meals and salads for several weeks now. This tart is one of <a href="http://www.jamieoliver.com/">Jamie Oliver's</a>. I'd already decided that I would make it for Mother's Day and serve it with new potatoes roasted in garlic and rosemary, and a refreshing salad. However, we decided at the last minute that we would spend Sunday in Lulworth, Dorset. After all, the weather forecast looked promising and it would be a great opportunity to have quality family together in one of our favourite parts of the country. So, I set about making the tart on Saturday, trying not to get too distracted by the Wales/France rugby match.<br /><br />Ham and spinach are two of my favourite ingredients and go together perfectly. Spinach used to be called "the prince of vegetables" by the Arabs and has been cultivated since ancient times. You can add pretty much anything else to this tart, though, if you so desire. Sun-dried tomatoes, olives and anchovies would be great edible accessories.<br /><br /><br />Ingredients:<br /><br />Approx 500g savoury shortcrust pastry<br />a knob of butter<br />olive oil<br />3 red onions, peeled and finely sliced<br />1 clove of garlic, peeled and sliced<br />350g spinach<br />1 tsp of dried oregano<br />salt and pepper<br />500g creme fraiche<br />150g freshly grated parmesan (I used a mixture of parmesan and cheddar)<br />3 large eggs<br />200g cooked ham, torn into shreds or chopped<br /><br /><br />1. Roll out the pastry into a rectangular shape about 0.5cm thick and big enough to line a shallow baking tray about 30 x 40cm.<br /><br />2. Grease the tray with butter and line it with the pastry. Trim the excess but leave a 1cm overhang. Pinch the overhanging dough up to make a little rim and prick the pastry all over with a fork.<br /><br />3. Preheat the oven to 190 degs C/375 degs F/gas mark 5. Line the pastry case with baking parchment and fill with baking beans or rice. Bake blind for 6-8 minutes, until golden.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxqP-SXXUdDjwfLO4Xd_i78F0uAV9vpcZpUMF5ctog14mvvTSk-OdL16BIJWeQ26L0VFLcZsKQqdrLhZUK8vtOgw1FPvgJ-GW4WhPKn-BHfFHB92Yk0Eg3LG9f0IUwghn-plxFrQKgQ/s1600/IMAG1630.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxqP-SXXUdDjwfLO4Xd_i78F0uAV9vpcZpUMF5ctog14mvvTSk-OdL16BIJWeQ26L0VFLcZsKQqdrLhZUK8vtOgw1FPvgJ-GW4WhPKn-BHfFHB92Yk0Eg3LG9f0IUwghn-plxFrQKgQ/s320/IMAG1630.jpg" alt="" id="BLOGGER_PHOTO_ID_5723054833528631794" border="0" /></a>4. Heat a glug of olive oil in a large pan and gently fry the onions on a low heat for about 10 minutes, until they are soft and sweet. Turn up the heat and add the garlic and spinach and most of the oregano. Season lightly and give it a good stir. Take the pan off the heat when the spinach has wilted - this will only take a couple of minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGSWCIPeRpKY5OKKkW4jRdUOi1_jZ4BiiCFf-a17n6sa1RhlJ1EsgETsK9uvLEr6-wDqaGHvBr7xUdVvrpl89Y53RdhtHhdyeuswDwQyHOM6OcqKeYzz7gF01EVCAPU_PYQKl0KVFWA/s1600/IMAG1634.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGSWCIPeRpKY5OKKkW4jRdUOi1_jZ4BiiCFf-a17n6sa1RhlJ1EsgETsK9uvLEr6-wDqaGHvBr7xUdVvrpl89Y53RdhtHhdyeuswDwQyHOM6OcqKeYzz7gF01EVCAPU_PYQKl0KVFWA/s320/IMAG1634.jpg" alt="" id="BLOGGER_PHOTO_ID_5723054837742699186" border="0" /></a>5. To make the filling, put the creme fraiche into a bowl, stir in the cheese, eggs and a pinch of salt and pepper. Mix together and set aside.<br /><br />6. Spread the spinach mixture over the pastry case. Sprinkle over the ham and spoon the creme fraiche mixture over the top, smoothing it out with the back of a spoon. If you want more cheese, grate some extra parmesan over the top and sprinkle over the remaining oregano.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJ30fpuZLmzFN-UMc3QVRFs_pkCypmRoztQyZKjP7YOcjO-xNYwdGUBOK8TEkAGTLJB5SjFzQy_M0GrBUdudYVstsFJio2bI-4RKDg14byQPjh1-42dOeYLZIyFO2KWpHIY-Dda-r3w/s1600/IMAG1635.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJ30fpuZLmzFN-UMc3QVRFs_pkCypmRoztQyZKjP7YOcjO-xNYwdGUBOK8TEkAGTLJB5SjFzQy_M0GrBUdudYVstsFJio2bI-4RKDg14byQPjh1-42dOeYLZIyFO2KWpHIY-Dda-r3w/s320/IMAG1635.jpg" alt="" id="BLOGGER_PHOTO_ID_5723054848246682082" border="0" /></a>7. The recipe says to bake the tart for approx 15-20 minutes, or until the top is golden and bubbling, and the filling has set, but I found I had to bake the tart for 25-30 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSML30xT6esoCWhJWcUjWHQzmRnJD57wXVHPisx1M-iVMF9WuelVY7KlB-padfSZTgCaVg8T4EowrCe9QvcFx6bhhMXX6SuHfeyxXA8z3ipjRZsSqED52WuD1ZyDpV3LD4Zo0RD9yjSw/s1600/IMAG1640.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSML30xT6esoCWhJWcUjWHQzmRnJD57wXVHPisx1M-iVMF9WuelVY7KlB-padfSZTgCaVg8T4EowrCe9QvcFx6bhhMXX6SuHfeyxXA8z3ipjRZsSqED52WuD1ZyDpV3LD4Zo0RD9yjSw/s320/IMAG1640.jpg" alt="" id="BLOGGER_PHOTO_ID_5723054851838196690" border="0" /></a>This tart is excellent served cold, and tastes even better when taken on a picnic in an idyliic setting!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_eNqf1xteqAgPLSflX2LeEkzA4k50H9x3U3oSNSsO_dGTkZ0ZHJNjsdT5O5-yqKwxLiXPfmIOHxIH2fVo0lFqRkChEA7d1DMxZsRbQckEStZLeRhYekLCRsXcwCw15b1J8aCGa6f4hw/s1600/IMAG1659.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 184px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_eNqf1xteqAgPLSflX2LeEkzA4k50H9x3U3oSNSsO_dGTkZ0ZHJNjsdT5O5-yqKwxLiXPfmIOHxIH2fVo0lFqRkChEA7d1DMxZsRbQckEStZLeRhYekLCRsXcwCw15b1J8aCGa6f4hw/s320/IMAG1659.jpg" alt="" id="BLOGGER_PHOTO_ID_5723054860420590914" border="0" /></a><br /><br /><span style="font-style: italic;">This recipe comes from <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_0_13?url=search-alias%3Daps&field-keywords=jamie+at+home&sprefix=jamie+at+home%2Caps%2C164">Jamie at Home: Cook your way to the Good Life </a>by Jamie Oliver</span>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com0tag:blogger.com,1999:blog-2543044894502176333.post-89815875768763148262012-03-14T11:29:00.004+00:002012-03-14T12:01:01.890+00:00Lemon and almond cakeWe always have lemons in the fruit bowl and my usual repertoire is to make a lemon crunch cake which is one of our favourites, and which I tend to make if I want to bake a large, citrus cake. However, I had some ground almonds left over in the cupboard and I wanted to bake something which could combine the two. In times of inspiration seeking, I often turn to <a href="http://www.nigella.com/">Nigella</a> and she never disappoints. This recipe is quick and easy and the resulting cake is a golden slab of damp, dense, sharp-toned meltiness. Whilst it is delicious eaten on the day of baking, if you can leave it wrapped up in a tin for a couple of days, the sharpess and melting dampness will increase on the waiting. If you decide to have a go at baking this cake, be prepared to be transported to the Mediterranean...the fragrant aromas of lemons and almonds combined when baking are undeniably evocative of hot and sunny climes.<br /><br /><br />Ingredients:<br /><br /><br />225g soft, unsalted butter<br />225g caster sugar<br />4 large eggs<br />50g plain flour<br />225g ground almonds<br />half a tsp almond essence<br />grated zest and juice of 2 lemons<br /><br />21-23cm Springform cake tin, lined<br /><br /><br />1. Preheat the oven to 180 degs C/170 degs C fan/gas mark 4<br /><br />2. Cream together the butter and sugar until almost white. Beat in the eggs, one at a time, adding a quarter of the flour after each addition.<br /><br />3. When the eggs and flour have been incorporated, gently stir in the ground almonds, then the almond essence and lemon zest and juice.<br /><br />4. Pour the mixture into the tin and bake for about 50 minutes to 1 hour. After about 30 minutes you may want to cover loosely with foil to prevent the top of the cake from burning.<br /><br />5. The cake is ready when the top is firm and a skewer, when inserted, comes out cleanish. Let it stand in the tin for 5 minutes or so, then turn out onto a wire rack and leave to cool completely.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9XgbTWG54sks8crzux0y8U4dnvoGAEfnpqTgTjE2jLHIXDY0nYqYRRWFojXI3SaI2CfNZkR82YWT_VvlJyN713my8m6v-ja6zglae_uPviaPP0h_sFr3oVNGM_kpWIxldTfhIMdOOA/s1600/IMAG1576.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9XgbTWG54sks8crzux0y8U4dnvoGAEfnpqTgTjE2jLHIXDY0nYqYRRWFojXI3SaI2CfNZkR82YWT_VvlJyN713my8m6v-ja6zglae_uPviaPP0h_sFr3oVNGM_kpWIxldTfhIMdOOA/s320/IMAG1576.jpg" alt="" id="BLOGGER_PHOTO_ID_5719720681590914946" border="0" /></a><br /><br /><span style="font-style: italic;">This recipe comes from <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_0_20?url=search-alias%3Daps&field-keywords=how+to+be+a+domestic+goddess&sprefix=how+to+be+a+domestic%2Caps%2C434">How To Be A Domestic Goddess</a> by Nigella Lawson</span>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com0tag:blogger.com,1999:blog-2543044894502176333.post-62234435531238968642012-03-14T10:40:00.006+00:002012-03-14T11:14:02.145+00:00Soda breadThis is a brilliant recipe from the fabulous <a href="http://www.rivercottage.net/">Hugh Fearnley Whittingstall.</a> I love his no-nonsense approach to cooking and his recipes are simple and therefore fail-safe. I wanted to bake a different kind of bread to accompany the curried parsnip soup we were having for supper recently, rather than rely on the everyday wholemeal that we have day in, day out. Soda bread is incredibly quick and easy to make, it's sustaining and it lends itself to endless tweaking and variation. For a sweeter twist, just serve with lashings of butter and jam, or, you could add some dried fruit and have yourself a delicious fruit bread!<br /><br /><br />Ingredients:<br /><br /><br /><span style="display: block;" id="formatbar_Buttons"><span onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);" class="" style="display: block;" id="formatbar_CreateLink" title="Link">500g plain white flour<br />2 tsps bicarbonate of soda<br />1 tsp fine sea salt<br />400ml buttermilk<br />a little milk if necessary<br /><br /><br />Makes 1 medium loaf<br /><br /><br />1. Preheat the oven to 200 degs C/190 degs C fan/gas mark 6<br /><br />2. Sift the flour and bicarb into a large mixing bowl and stir in the salt. Make a well in the centre and pour in the buttermilk, stirring as you go. If necessary, add a tablespoon or two of milk to bring the mixture together. It should form a soft dough, just this side of sticky.<br /><br />3. Tip it out onto a lightly floured work surface and knead lightly for about a minute, just long enough to pull it together into a loose ball but no longer - you need to get it into the oven while bicarb is still doing its thing. You are not looking for elasticity.<br /><br />4. Put the round of dough onto a lightly floured baking sheet and dust generously with flour. With a sharp knife, mark a deep cross cutting about two-thirds of the way down the loaf.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexLckP4oGG6IK5DBwFPTN-e2mhEQqmOmW5cgZmmPzHN6pqglOqBvyt97auk9Uwvk0QNCxx2UT_s9xhJmT_L861TA4bblaNi19WStmjXpZRmlPd8ZJBAq8XXsYJgB7QDLPlG_Xg5A5uQ/s1600/IMAG1530.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexLckP4oGG6IK5DBwFPTN-e2mhEQqmOmW5cgZmmPzHN6pqglOqBvyt97auk9Uwvk0QNCxx2UT_s9xhJmT_L861TA4bblaNi19WStmjXpZRmlPd8ZJBAq8XXsYJgB7QDLPlG_Xg5A5uQ/s320/IMAG1530.jpg" alt="" id="BLOGGER_PHOTO_ID_5719706667882235090" border="0" /></a><span style="display: block;" id="formatbar_Buttons"><span onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);" class="" style="display: block;" id="formatbar_CreateLink" title="Link">5. Put it in the oven and bake for 40-45 minutes, until the loaf sounds hollow when tapped underneath.<br /><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOtuUG3F2-_LaVTnFu7KMfdKUvqTg7m6snkzs6W1NeDkdtdtbUlzqrvlSr3qu_TzmS9SU_d4oxB7F6XbWwRe4dIFD-IwXDwCKjjab2eVn2jkcaS8QMYWgdadV788euHPiR8xDL0YtZQ/s1600/IMAG1535.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOtuUG3F2-_LaVTnFu7KMfdKUvqTg7m6snkzs6W1NeDkdtdtbUlzqrvlSr3qu_TzmS9SU_d4oxB7F6XbWwRe4dIFD-IwXDwCKjjab2eVn2jkcaS8QMYWgdadV788euHPiR8xDL0YtZQ/s320/IMAG1535.jpg" alt="" id="BLOGGER_PHOTO_ID_5719706680047233218" border="0" /></a><span style="display: block;" id="formatbar_Buttons"><span onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);" class="" style="display: block;" id="formatbar_CreateLink" title="Link">6. Cool on a wire rack if you like a crunchy crust, or wrap in a clean tea towel if you prefer a soft crust. Soda bread is best eaten warm, but it's great toasted if you have some left over the next day. Enjoy!<br /><br /><br /><span style="font-style: italic;"><br />This recipe comes from <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_0_23?url=search-alias%3Daps&field-keywords=river+cottage+every+day&sprefix=river+cottage+every+day%2Caps%2C327">River Cottage Every Day</a> by Hugh Fearnley Whittingstall</span><br /></span></span>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com1tag:blogger.com,1999:blog-2543044894502176333.post-76060706911483492542012-03-14T10:07:00.004+00:002012-03-14T10:39:15.182+00:00Banana and fudge muffinsThis is another recipe I concocted using bananas...again. As we always seem to have three or four that don't look their best in the fruit bowl, and which the children refuse to eat in their natural form, many of my cakes seem to be banana based and I am always on the lookout for banana cakey recipes, or thinking of ways in which I can use them up so they don't go to waste. We all really enjoyed the banana and cinnamon muffins I made a while ago, but I wanted to make something slightly different. I had a tub of fudge chunks in the cupboard so I decided to use them in the following recipe. One of the best things about using fudge is that it goes all melty and you end up with little puddles of sweet, gooey yumminess on the bottom of the paper case. The children, well, we all, enjoyed these and so I can see they will be a regular feature on the cake front!<br /><br /><br />Ingredients:<br /><br />Makes 12<br /><br />175g plain flour<br />2 tsps baking powder<br />half a tsp of bicarbonate of soda<br />125g unsalted butter, melted<br />150g soft light brown sugar<br />2 large eggs<br />4 small ripe bananas, mashed<br />1 tsp vanilla extract<br />approx 150g of fudge chunks<br /><br /><br />1. Preheat the oven to 180 degs C/170 degs C fan/gas mark 3.<br /><br />2. Put the flour, baking powder and bicarb into a medium bowl and combine well.<br /><br />3. In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, and then add the mashed bananas and vanilla.<br /><br />4. Add the flour mixture and stir well.<br /><br />5. Line a muffin tin with paper cases and fill each case with the mixture until about half full. Using about half of the fudge chunks, place a few on the top of each muffin and then spoon the remaining mixture on top. Sprinkle the remaining fudge chunks on top of each muffin.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGhm9JikA23P_bMSU3VcaPFgkcpTfp_oCNovRT9QJvUGNCXnCkAF2smvVn0rJ3CWr628fqHmU-LxnX3BDG9p_dz4QzPAgvj7rvdyE9KHgafs3D4lJVAtKrqLBRnMpBttjsSWYVSjXbw/s1600/IMAG1539.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitGhm9JikA23P_bMSU3VcaPFgkcpTfp_oCNovRT9QJvUGNCXnCkAF2smvVn0rJ3CWr628fqHmU-LxnX3BDG9p_dz4QzPAgvj7rvdyE9KHgafs3D4lJVAtKrqLBRnMpBttjsSWYVSjXbw/s320/IMAG1539.jpg" alt="" id="BLOGGER_PHOTO_ID_5719698722479306994" border="0" /></a>6. Bake for about 20 minutes or until a skewer comes out clean when inserted. Leave to cool in the tin for a few minutes and then turn out onto a wire rack to cool completely. Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCqA2RzTeJxJI8OyHLWIwu9hps-o7GgpSRYN_iZvbX8hy-8xOBB_Iwyr1gMqOcLWCoZqfHvai979PW5SPnyyOAtgv6JXIl77LbvyDx0W1rdUkVdYUi12zxP8WMIc3pN0x1uTo81Q3Cw/s1600/IMAG1543.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCqA2RzTeJxJI8OyHLWIwu9hps-o7GgpSRYN_iZvbX8hy-8xOBB_Iwyr1gMqOcLWCoZqfHvai979PW5SPnyyOAtgv6JXIl77LbvyDx0W1rdUkVdYUi12zxP8WMIc3pN0x1uTo81Q3Cw/s320/IMAG1543.jpg" alt="" id="BLOGGER_PHOTO_ID_5719698729495108738" border="0" /></a>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com0tag:blogger.com,1999:blog-2543044894502176333.post-57377246539024893552012-03-01T19:25:00.003+00:002012-03-01T19:57:01.010+00:00Fruit and nut flapjacksI adore flapjack...I remember my mother making it throughout my childhood and it was always one of my favourite cakey treats. I'm quite fussy, though, about how sticky it must be, i.e not so sticky so as to cause tooth/filling damage; and the ratio of syrup to oats has to be just right...I like my flapjacks to be very oaty and therefore quite solid. So this is my tried and trusted recipe and it's versatile enough to have any number of additional ingredients added to it...and for chocolate to be drizzled over the top! These flapjacks were a hit with everybody, the children took them to school and Simon and I enjoyed ours with lots of fresh coffee.<br /><br /><br />Ingredients:<br /><br />340g oats<br />250g unsalted butter<br />100g soft light brown sugar<br />3 tbsps golden syrup<br />large handful of chopped dates (use any dried fruit you like)<br />a couple of handfuls of chopped pecan nuts<br />a large handful of chopped pistachios<br />a handful of pine nuts<br />a couple of handfuls of pumpkin seeds<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheGGUFMGesuqFq_DELpVbO7B0c-OmkNT2H0598GKxI5lIoo3VCOOgrsZTnNxymBO3HGf0Lq2Saqp5vwv9uMqlq6gjo7W93fq2FjbGHFO9FluklJ3KxdNniwBVtzv5vVMIGy6sPam5c-w/s1600/IMAG1513.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheGGUFMGesuqFq_DELpVbO7B0c-OmkNT2H0598GKxI5lIoo3VCOOgrsZTnNxymBO3HGf0Lq2Saqp5vwv9uMqlq6gjo7W93fq2FjbGHFO9FluklJ3KxdNniwBVtzv5vVMIGy6sPam5c-w/s320/IMAG1513.jpg" alt="" id="BLOGGER_PHOTO_ID_5715017708799390754" border="0" /></a><br />22x30cm baking tray greased and lined with baking parchment<br /><br /><br />1. Melt the butter in a large saucepan.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNQv5J_WG2_363v9CYb9nN_8Q2jBijTRPkR2rMl3BRfLoRmUck2ffUzmSQjykNe5xlJ9zPvIvavysXmiOWxtL5jJ1VJJ5oyRBM-N5RsmGO8Y-xD0LkQg7GWIVXIgbgtZaUu0JzktTwg/s1600/IMAG1514.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNQv5J_WG2_363v9CYb9nN_8Q2jBijTRPkR2rMl3BRfLoRmUck2ffUzmSQjykNe5xlJ9zPvIvavysXmiOWxtL5jJ1VJJ5oyRBM-N5RsmGO8Y-xD0LkQg7GWIVXIgbgtZaUu0JzktTwg/s320/IMAG1514.jpg" alt="" id="BLOGGER_PHOTO_ID_5715017717875272418" border="0" /></a>2. Stir in the oats and sugar, then add the golden syrup and mix until everything is combined.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZA9Lywllt94V7aCG4whN6uOwMqH7yWpMBmJJK_TWossoonCVuLebwV0iRj-X_YIyDe2HwJlITq6YqnOMNzENSJdoIxUKTEY_fQMgGxviLxiOvHAN2ej2DJuub5MkL6JE9s4NTXeJnfw/s1600/IMAG1515.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZA9Lywllt94V7aCG4whN6uOwMqH7yWpMBmJJK_TWossoonCVuLebwV0iRj-X_YIyDe2HwJlITq6YqnOMNzENSJdoIxUKTEY_fQMgGxviLxiOvHAN2ej2DJuub5MkL6JE9s4NTXeJnfw/s320/IMAG1515.jpg" alt="" id="BLOGGER_PHOTO_ID_5715017729662699346" border="0" /></a>3. Tip and press into the prepared baking tray, sprinkle the pumpkin seeds over the top and bake for about 20 minutes, until golden.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfJtOctfGMyK2fvSHiCCuLClgKAO9bOfVbuqT7xRuNrH_VZBkRFFTqa3v5guNzXO2zgGGLM-sJsYjv8TDTjFGEJXsbpIgE66hA7RQ24HJmdr-BsMgfcJS6UWDE_IVBIFLc4MGVaKVHQ/s1600/IMAG1518.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfJtOctfGMyK2fvSHiCCuLClgKAO9bOfVbuqT7xRuNrH_VZBkRFFTqa3v5guNzXO2zgGGLM-sJsYjv8TDTjFGEJXsbpIgE66hA7RQ24HJmdr-BsMgfcJS6UWDE_IVBIFLc4MGVaKVHQ/s320/IMAG1518.jpg" alt="" id="BLOGGER_PHOTO_ID_5715017738626976690" border="0" /></a>4. Leave to cool completely in the tin and then drizzle with melted dark chocolate.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OsCa5CHLgDwGA5gkgLmYGn5H86zlx8N6G0-PTMzc_dHkQUwKFstGwct_IhqfjNDcdra3HYZcxSWEHA_GG9t97tgTguoQkv5tgvAjVrgIYreADP176j1geVWs4hOKibsr8W_4wQT_0A/s1600/IMAG1526.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OsCa5CHLgDwGA5gkgLmYGn5H86zlx8N6G0-PTMzc_dHkQUwKFstGwct_IhqfjNDcdra3HYZcxSWEHA_GG9t97tgTguoQkv5tgvAjVrgIYreADP176j1geVWs4hOKibsr8W_4wQT_0A/s320/IMAG1526.jpg" alt="" id="BLOGGER_PHOTO_ID_5715017747459434898" border="0" /></a>5. Once the chocolate has set, remove from the baking tray and cut into squares. Enjoy!Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com0tag:blogger.com,1999:blog-2543044894502176333.post-54174772765433113012012-03-01T18:39:00.004+00:002012-03-01T19:22:24.225+00:00Cardamom shortbreadShortbread is one of my most favourite edible treats in the world. I defy anybody to say they don't like it, after all, who can resist that unctuous, buttery, velvety, melt in the mouth pleasure that only homemade shortbread promises and always delivers? Making it is a joy, too. It's one of those occasions when you can get your hands in there, gently kneading the dough until you end up with a soft and squidgy ball. Fabulously tactile! Classic buttery shortbread is fantastic in itself, but if you fancy ringing the changes you can add flavourings such as vanilla, orange, lemon, coffee or even salt and pepper (if you're daring!)<br /><br />I made this cardamom shortbread with a view to letting the children take it to school in their lunch boxes, but because the recipe always makes plenty (and depending on how big you make your shapes), I knew there would be enough left over to have with coffee for a few days. I always make my shortbread with cornflour as it produces biscuits that literally melt in the mouth. If you prefer you can make it with rice flour, this will give a granulated, crunchy result.<br /><br /><br />Ingredients:<br /><br />250g butter, softened<br />100g golden caster sugar, plus more to sprinkle<br />250g plain flour, plus more to dust<br />125g cornflour or rice flour<br />half a tsp of freshly ground cardamom seeds<br /><br /><br />1. Preheat the oven to 170 degs C/fan 160 degs C/gas mark 3.5.<br /><br />2. In an electric mixer cream together the butter and sugar, add the ground cardamom seeds, then sift in the flour and cornflour gradually, mixing briefly between addition until it binds together.<br /><br />3. Flour your hands and gently knead until the dough is just smooth (don't over-work.) To make the dough easier to roll, and if you have time, wrap it in clingfilm and place in the fridge for half an hour.<br /><br />4. On a floured work surface roll out the dough until about 5mm thick, then cut into your chosen shapes. Place the shortbreads on 2 baking sheets lined with baking parchment and bake for 15-20 minutes, until golden. Sprinkle with sugar as soon as they come out of the oven and then leave to cool for 10 minutes before transferring to a wire rack.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9jJnEgykNksPiAokxNKrKeSELu35hAFf032fTlb2xZpq8d5lE1qcsjor20UFVxesy3UY33t8EgOjcBFzaGi3AEXcu9eMpGCbp8U9loLT0nAsalfoMlASmiaOFhKUTN-zWuWhjSnypg/s1600/IMAG1372.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9jJnEgykNksPiAokxNKrKeSELu35hAFf032fTlb2xZpq8d5lE1qcsjor20UFVxesy3UY33t8EgOjcBFzaGi3AEXcu9eMpGCbp8U9loLT0nAsalfoMlASmiaOFhKUTN-zWuWhjSnypg/s320/IMAG1372.jpg" alt="" id="BLOGGER_PHOTO_ID_5715009725823184626" border="0" /></a><br /><span style="font-style: italic;"><br />This recipe is taken from <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_3_9?url=search-alias%3Daps&field-keywords=fiona+cairns+bake+and+decorate&sprefix=fiona+cai%2Caps%2C507">Bake and Decorate </a>by Fiona Cairns.</span>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com2tag:blogger.com,1999:blog-2543044894502176333.post-50279491140216991952012-02-22T14:12:00.006+00:002012-02-22T14:55:02.120+00:00Apple crumble barsContinuing my baking bonanza last Saturday, I was on the lookout for something appley to bake. I had a couple of Bramleys stored in the garage that, athough were fine, wouldn't have lasted that much longer. I thought about making apple and cinnamon muffins, but decided that they were too spongey after having made the coconut and cherry banana bread. I really wanted something more of a bar, or slice, so I had a quick look through my <a href="http://hummingbirdbakery.com/">Hummingbird Bakery</a> books and found the recipe for apple crumble bars. My son, Theo, is the world's biggest fan of apple crumble so he was delighted that I was making these. He was even more delighted about being able to take them to school for his healthy(ish) snack!<br /><br />Whilst these were delicious eaten fresh, they are a somewhat fragile affair, and therefore do benefit from being stored in a tin for a few days. Next time I make them, I think I'll use more butter than the recipe suggests, as this will ensure a clumpier base and topping and an altogether sturdier cake!<br /><br /><br />Ingredients:<br /><br />200g plain flour<br />1 tsp baking powder<br />quarter tsp salt<br />200 unsalted butter, softened<br />250g soft light brown sugar<br />120g rolled oats<br />300g apples<br />4 tbsp cornflour<br />3 tsps ground cinnamon<br />1 tsp ground ginger<br /><br />One 22cm x 31cm baking tray<br /><br /><br />1. Preheat the oven to 170 degs C/gas mark 3, and line the tin with baking parchment.<br /><br />2. Sift the flour, baking powder and salt into a large bowl, add the butter and rub together until the consistency of breadcrumbs (you could do this in a freestanding electric mixer with a paddle attachment if you prefer), then stir in the sugar and rolled oats. After mixing, press half the mixture into the prepared tin and set aside.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Fd8jdXImsASt-pAOQ5TA5GjfIRNhczhT8QPDHNfcg1B4f4Aov1LjcOiYAq3tG_PNkEUNO3VQGrLhqz7ltDl9j0Lyo_oN7q8vU5IjS3YaBuTPbLfDIqEgel1ciyJrdWVu80izq1dfhg/s1600/IMAG1384.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 192px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Fd8jdXImsASt-pAOQ5TA5GjfIRNhczhT8QPDHNfcg1B4f4Aov1LjcOiYAq3tG_PNkEUNO3VQGrLhqz7ltDl9j0Lyo_oN7q8vU5IjS3YaBuTPbLfDIqEgel1ciyJrdWVu80izq1dfhg/s320/IMAG1384.jpg" alt="" id="BLOGGER_PHOTO_ID_5711969387243904642" border="0" /></a>3. Peel and core the apples, then cut into slices and mix together with the cornflour and spices. Place the coated apple slices in rows on top of the oat mixture in the base of the tray...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFSv2qkREoK9qKvHEjxVIz-aNL1tKWkmmHPd3LZn7Gz8Vv5xF9Y2uzJ6xys0LsVZwMGX98XQftEmW5tXdqDAuc2LVMHd7uYN5_rjMISoBQ-e9nQgWpai8jTSUyGQFgNs2jd-xQj-fkw/s1600/IMAG1386.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicFSv2qkREoK9qKvHEjxVIz-aNL1tKWkmmHPd3LZn7Gz8Vv5xF9Y2uzJ6xys0LsVZwMGX98XQftEmW5tXdqDAuc2LVMHd7uYN5_rjMISoBQ-e9nQgWpai8jTSUyGQFgNs2jd-xQj-fkw/s320/IMAG1386.jpg" alt="" id="BLOGGER_PHOTO_ID_5711970337525687906" border="0" /></a>...spoon the remaining mix over them and press down gently.<br /><br />4. Place in the oven and bake for 30-40 minutes or until the mixture is golden brown.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF0QwKYCFk6lUdoHE3pHDwy2BfXYV3cTbpAEL0YMVI3GJCJY95x3Tc1euBmL699qQm3w-QelE2d4Jkin4G8T3qqUrCxbd5WoN760h4oJCX0EGZtaw74XrBVLNQAdey9o125LjPXWom9Q/s1600/IMAG1390.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF0QwKYCFk6lUdoHE3pHDwy2BfXYV3cTbpAEL0YMVI3GJCJY95x3Tc1euBmL699qQm3w-QelE2d4Jkin4G8T3qqUrCxbd5WoN760h4oJCX0EGZtaw74XrBVLNQAdey9o125LjPXWom9Q/s320/IMAG1390.jpg" alt="" id="BLOGGER_PHOTO_ID_5711971956070645394" border="0" /></a>Allow to cool in the tray completely before cutting into slices to serve. Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UmnljuYoAF-bm3NmV2XV_FeLAFtQBSeX8Y-vV80c2oq3Q-0tNYSKAy53YG6l05ScrqSYLTcUw_SS5dRfcRd9sRePJhjU_uaebANpsRc9dcBT_rjVs6T1efNn6x0fgKXqIcOawhrYbw/s1600/IMAG1396.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UmnljuYoAF-bm3NmV2XV_FeLAFtQBSeX8Y-vV80c2oq3Q-0tNYSKAy53YG6l05ScrqSYLTcUw_SS5dRfcRd9sRePJhjU_uaebANpsRc9dcBT_rjVs6T1efNn6x0fgKXqIcOawhrYbw/s320/IMAG1396.jpg" alt="" id="BLOGGER_PHOTO_ID_5711971983155391090" border="0" /></a><br /><br /><span style="font-style: italic;">This recipe comes from <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_0_6?url=search-alias%3Daps&field-keywords=hummingbird+bakery+cookbook&sprefix=hummin%2Caps%2C368">The Hummingbird Bakery Cake Days</a></span>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com1tag:blogger.com,1999:blog-2543044894502176333.post-36584715510444182352012-02-22T12:09:00.003+00:002012-02-22T12:46:02.901+00:00Coconut and cherry banana breadSaturday was one of "those days." The weather was uninspiring and Simon and Theo had gone into town to have a look in the new (expensive) toy shop in The Brooks Centre. Not wanting to trail along with the boys on their shopping trip, I decided to stay at home and bake. I had, and still have, lots of ingredients in the cupboard left over from Christmas baking, which included half a pack of desiccated coconut. I also had a few glace cherries left over from the Christmas cake so I set about browsing through my many cookbooks looking for a suitable recipe. I came across the coconut and cherry banana bread in <a href="http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=nigella+lawson+kitchen&x=0&y=0">Nigella Lawson's Kitchen,</a> a perfect recipe for using up some of my left-overs. To me, it's one of those old fashioned cakes, not much to look at but tastes gorgeous. The bananas keep the sponge moist, the coconut gives a great texture and the cherries add a little extra sweetness. It's quick, easy and perfect for a tea time treat or to pack in lunchboxes. A real winner that I'll definitely be making again!<br /><br /><br />Ingredients:<br /><br />125g soft, unsalted butter<br />4 small-medium bananas<br />150g caster sugar<br />2 eggs<br />175g plain flour<br />2 tsps baking powder<br />half tsp bicarb<br />100g dried cherries (I used glace which worked perfectly)<br />100g desiccated coconut<br /><br />1 x 900g (2lb) loaf tin<br /><br /><br />1. Preheat the oven to 170 degs C/gas mark 3. Put a loaf liner into your tin, or line it with baking parchment.<br /><br />2. Melt the butter in a saucepan, and take it off the heat. Peel and mash the bananas in a bowl.<br /><br />3. Beat the sugar into the cooled, melted butter, then beat in the mashed bananas and the eggs. Fold in the flour, baking powder and bicarb. Finally add the cherries and coconut.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ww4UMVrYj1TpRJOmtTqFuMvmuxvKkYowbNoDRtKrjF8qFmRMriCL04PN2cV-DxxHEEUy9jS4XYpRbnOil9-ONPdbTXET4Qe2mfbxnW9dUXQsDsDEU5nAgfTAQYKt5Zf7moay1WGKdA/s1600/IMAG1380.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ww4UMVrYj1TpRJOmtTqFuMvmuxvKkYowbNoDRtKrjF8qFmRMriCL04PN2cV-DxxHEEUy9jS4XYpRbnOil9-ONPdbTXET4Qe2mfbxnW9dUXQsDsDEU5nAgfTAQYKt5Zf7moay1WGKdA/s320/IMAG1380.jpg" alt="" id="BLOGGER_PHOTO_ID_5711938384836229074" border="0" /></a>4. Fold well so that everything is incorporated, then pour and scrape into the lined loaf tin and smooth the top.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdAdDPFpN1JOaxOaFCDlj2zm-IKikHI46Dkg4Ggkd4rgCWumlOt0Mb3RnUu7SWdSfNsI_qJThkEpaP0jTYjJ38xL7jN3xOAPHMyCbDiwQzEb5w5IXogq5dtxShEjbk91iGGRRrGqzOg/s1600/IMAG1381.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEdAdDPFpN1JOaxOaFCDlj2zm-IKikHI46Dkg4Ggkd4rgCWumlOt0Mb3RnUu7SWdSfNsI_qJThkEpaP0jTYjJ38xL7jN3xOAPHMyCbDiwQzEb5w5IXogq5dtxShEjbk91iGGRRrGqzOg/s320/IMAG1381.jpg" alt="" id="BLOGGER_PHOTO_ID_5711938387276894914" border="0" /></a>5. Bake for about 50 minutes. When ready, the bread will be coming away from the sides of the tin and should have a hearty bounce when pressed.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaAaYng1khrgoC4YLGT_HotdhTfPU5kFoVOrs5abe1DZNfWSpAjEYANeh2TCxkR-kZrSjwPC18mQr94_qV0f1a6I-WNg01rINmcpgxdNiKpWRyI9sgWSrKlePXu0BsfDw9wNm0SHITQ/s1600/IMAG1383.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaAaYng1khrgoC4YLGT_HotdhTfPU5kFoVOrs5abe1DZNfWSpAjEYANeh2TCxkR-kZrSjwPC18mQr94_qV0f1a6I-WNg01rINmcpgxdNiKpWRyI9sgWSrKlePXu0BsfDw9wNm0SHITQ/s320/IMAG1383.jpg" alt="" id="BLOGGER_PHOTO_ID_5711938401190908946" border="0" /></a>6. Once out of the oven, leave it in the tin for 10 minutes, then carefully slip the cake out of the tin (still in the liner) onto a wire rack to cool completely.<br /><br />7. Cuts into 10-12 slices. Enjoy!Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com0tag:blogger.com,1999:blog-2543044894502176333.post-54546029440795907072012-02-15T13:50:00.008+00:002012-02-15T16:08:11.732+00:00Strawberry cheesecake valentines cupcakesI'd been pondering for ages what cake(s) to make to celebrate Valentine's Day. I'd been intent on making some vanilla cupcakes with white fondant icing, then festooned with red hearts. But when I thought about it more carefully, I decided that vanilla cupcakes weren't special enough. After all, when I'm not baking something with chocolate and bananas, I'm more often than not baking something vanilla flavoured. With cupcakes in mind, I flicked though my <a href="http://hummingbirdbakery.com/">Hummingbird Bakery</a> Cookbook and fell upon their Strawberry Cheesecake cupcakes. The fact that they have fresh strawberries in them probably means they are more of a summer cake, but I knew that my local Waitrose would have them so my mind was made up. I also knew that I could still get away with decorating them with red hearts. All in all, a Valentine's day winner!<br /><br />Coincidentally, and through our regular three-way tweeting, I established that I wasn't the only person baking a Hummingbird recipe yesterday. Two of my best Twitter buddies, <a href="https://twitter.com/#%21/dickybundock">@dickybundock</a> and <a href="https://twitter.com/#%21/lilmssquirrel">@lilmssquirrel</a> were tweeting about how they were busily baking another of their recipes, a rhubarb and almond loaf. What good taste the three of us have!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rlpiptmjYccmgm9U0XJT_kHUEcUpcYpWsCDAL0BbMTrBTq-afG98lUk5V3Rm-pLwKEIKnC883roHq1JzLrd7vqGIDiKP-2_mu7L6lIUFcU_ggdz2RWpmQO203kiI8J0J5r9hDowtiw/s1600/IMAG1338.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rlpiptmjYccmgm9U0XJT_kHUEcUpcYpWsCDAL0BbMTrBTq-afG98lUk5V3Rm-pLwKEIKnC883roHq1JzLrd7vqGIDiKP-2_mu7L6lIUFcU_ggdz2RWpmQO203kiI8J0J5r9hDowtiw/s320/IMAG1338.jpg" alt="" id="BLOGGER_PHOTO_ID_5709377581061185170" border="0" /></a><br />Ingredients:<br /><br />FOR THE CAKES:<br /><br />120g plain flour<br />140g caster sugar<br />1 and a half tsps baking powder<br />pinch of salt<br />40g unsalted butter<br />120ml whole milk<br />half a tsp vanilla extract<br />1 egg<br />12 large strawberries, chopped into small pieces<br />200g digestive biscuits - you really don't need this quantity...I used about 6 biscuits!<br /><br /><br />FOR THE CREAM CHEESE FROSTING<br /><br />300g icing sugar<br />50g unsalted butter<br />125g cream cheese<br /><br />Line a 12-hole cupcake tray with paper cases.<br /><br /><br />1. Preheat the oven to 170 degs C/gas mark 3.<br /><br />2. Put the flour, sugar, baking powder, salt and butter in a free standing electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined.<br /><br />3. Pour in the milk and vanilla extract and beat on a medium speed until all the ingredients are well mixed. Add the egg and beat well for a few minutes until all the ingredients are well incorporated.<br /><br />4. Divide the chopped strawberries between the paper cases...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FjhK4yrKbrFCVxm1F-kaQJ-6iNjqEtmAuZu4HvvJTydVciMCRE21NcDRiT0Ks_FvRYMXEpJ6XwRxU0NQeWzXezaQ9k_MQqcv7Z-Kc24hSmFUWZhQghFOHMR1N3qUzOPsw0Yve9Ru5A/s1600/IMAG1340.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FjhK4yrKbrFCVxm1F-kaQJ-6iNjqEtmAuZu4HvvJTydVciMCRE21NcDRiT0Ks_FvRYMXEpJ6XwRxU0NQeWzXezaQ9k_MQqcv7Z-Kc24hSmFUWZhQghFOHMR1N3qUzOPsw0Yve9Ru5A/s320/IMAG1340.jpg" alt="" id="BLOGGER_PHOTO_ID_5709384539075940402" border="0" /></a>...then spoon the cupcake mixture on top until two-thirds full...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb05XyVsKiC5u-P-dKDTwGQmWQwg5gAOHWNqbrs1g8dhgSp18nP9WhfjyPKTIlknU9GGPk_GkEefaKoOcwUZfHBXt67-mDQiCFU3o6fsFEfMA6Y1WDSiCk1g8djfLzX2xeDkrYY2jQ9g/s1600/IMAG1342.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb05XyVsKiC5u-P-dKDTwGQmWQwg5gAOHWNqbrs1g8dhgSp18nP9WhfjyPKTIlknU9GGPk_GkEefaKoOcwUZfHBXt67-mDQiCFU3o6fsFEfMA6Y1WDSiCk1g8djfLzX2xeDkrYY2jQ9g/s320/IMAG1342.jpg" alt="" id="BLOGGER_PHOTO_ID_5709384564513274754" border="0" /></a><br />5. Bake for 20-25 minutes until light golden. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tin before turning out to cool completely on a wire rack.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnn5j0eksCqYa0C3d-3M9SqAd68PVarwCr5WbQdvihvwDUtDOxIKJ2KZKmj2dr9IofrGtzgBcmYUZp1TushySGr70dvo0xLJWcghYEsJlA_LEJgNJbJ48QouA6VBguzMAtaIedepYrg/s1600/IMAG1347.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnn5j0eksCqYa0C3d-3M9SqAd68PVarwCr5WbQdvihvwDUtDOxIKJ2KZKmj2dr9IofrGtzgBcmYUZp1TushySGr70dvo0xLJWcghYEsJlA_LEJgNJbJ48QouA6VBguzMAtaIedepYrg/s320/IMAG1347.jpg" alt="" id="BLOGGER_PHOTO_ID_5709386156508102738" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUBBwi6dUmhvWeOQDmfx_LYnufjt-AdXzd5ptywODKfF_2m6zUDcPdfqgcAm-0TYjscexZwA-DhxvlEgh2YkqbJVNeZyGKkjfko6BDwKKmlfWsB8KZkY3mO11hJTsHo9RSWikhxb6GQ/s1600/IMAG1348.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUBBwi6dUmhvWeOQDmfx_LYnufjt-AdXzd5ptywODKfF_2m6zUDcPdfqgcAm-0TYjscexZwA-DhxvlEgh2YkqbJVNeZyGKkjfko6BDwKKmlfWsB8KZkY3mO11hJTsHo9RSWikhxb6GQ/s320/IMAG1348.jpg" alt="" id="BLOGGER_PHOTO_ID_5709386164612716418" border="0" /></a>6. To make the cream cheese frosting, beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld whisk) on a medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is fully incorporated. Turn the mixer up to a medium-high speed and continue beating until the frosting is light and fluffy. Don't overbeat as it can come become runny.<br /><br />7. Roughly break up the digestive biscuits and put them in a food processor. Process until finely ground. When the cupcakes are cold, spoon the frosting on top and finish with a sprinkling of the biscuits. Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4SIiIE1DUs5sLz26yqdvxJZW9sZjNlVUvcg7QQA51-oV9hjxGa829tFzay5l7BvSS3q_DpbSKKcdmV8oXoRReHn7ktSaVTSFcxc4pzADmHjFv8qbjo1uVfgM6Oywipk1FuBPi6Tyxg/s1600/IMAG1349.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4SIiIE1DUs5sLz26yqdvxJZW9sZjNlVUvcg7QQA51-oV9hjxGa829tFzay5l7BvSS3q_DpbSKKcdmV8oXoRReHn7ktSaVTSFcxc4pzADmHjFv8qbjo1uVfgM6Oywipk1FuBPi6Tyxg/s320/IMAG1349.jpg" alt="" id="BLOGGER_PHOTO_ID_5709388280850940194" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8Sy-90V6Jz66HBwOdhP0o05BegJsvqX-mPVvxG10PHxdzozLozAzf_Av4cIcmr2JduxnpZvNskXIRaXEhTAelblYGIUS99XQnH4LgWZrq83o5iMbVkgQKdz_PK7zmQ29n1XqgVNMAg/s1600/IMAG1352.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA8Sy-90V6Jz66HBwOdhP0o05BegJsvqX-mPVvxG10PHxdzozLozAzf_Av4cIcmr2JduxnpZvNskXIRaXEhTAelblYGIUS99XQnH4LgWZrq83o5iMbVkgQKdz_PK7zmQ29n1XqgVNMAg/s320/IMAG1352.jpg" alt="" id="BLOGGER_PHOTO_ID_5709388306228642434" border="0" /></a><span style="font-style: italic;"><br />This recipe can be found in <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_0_7?url=search-alias%3Daps&field-keywords=hummingbird+bakery+cookbook&sprefix=humming%2Caps%2C319">The Hummingbird Bakery Cookbook.</a></span>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com1tag:blogger.com,1999:blog-2543044894502176333.post-28596964214357900782012-02-15T11:02:00.004+00:002012-02-15T11:30:40.458+00:00Nutella and banana bitesBack to the chocolate and banana combination again, I made these as a lunchbox treat for the children, but we ALL ended up eating them. After all, who can resist the lure of nutella, chocolate, bananas, marshmallows and rice krispies?! Although not included in the recipe, I added a couple of handfuls of chopped dates to the rice krispie mix, just to give a little more flavour and texture. These delights are super quick and easy to make and don't require any baking.<br /><br />The recipe can be found in Edd Kimber's book <a href="http://theboywhobakes.co.uk/the-book/">The Boy Who Bakes.</a><br /><br /><br />Rice Krispies, marshmallows, butter and chopped dates, all packed into the tin...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28M29PBSkvt4dCrugYfysUHcLLyWR4uxyYxw16XlbAiDKhgo99JP-ZciyB8cN5SduT6liA5OsSnwKfyUYiV9b3WWfrFbUMNcl-GllzCgsd4zJo3smea1cYFDqQcoUkMxH-D9MP7JeJw/s1600/IMAG1315.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28M29PBSkvt4dCrugYfysUHcLLyWR4uxyYxw16XlbAiDKhgo99JP-ZciyB8cN5SduT6liA5OsSnwKfyUYiV9b3WWfrFbUMNcl-GllzCgsd4zJo3smea1cYFDqQcoUkMxH-D9MP7JeJw/s320/IMAG1315.jpg" alt="" id="BLOGGER_PHOTO_ID_5709320699077365634" border="0" /></a>A layer of chopped bananas covers the rice krispie base...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIDPqYbs7JCkOqO3dbhuQMYRdsVKQE6-B2OBf0wRQl2kvjh3xB33t6suMjjkeU5lta19b_3grqExCopoykLyzdPzYmOUi6jirK4RMIZK90mFLuAU1FuXl9I1ri3BrpvhPHYhlzSyrrg/s1600/IMAG1316.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIDPqYbs7JCkOqO3dbhuQMYRdsVKQE6-B2OBf0wRQl2kvjh3xB33t6suMjjkeU5lta19b_3grqExCopoykLyzdPzYmOUi6jirK4RMIZK90mFLuAU1FuXl9I1ri3BrpvhPHYhlzSyrrg/s320/IMAG1316.jpg" alt="" id="BLOGGER_PHOTO_ID_5709320703865463250" border="0" /></a>Melted chocolate and nutella...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTj5g7xprnu4VO9NIAq3IOfVmGslLHfg2Cv89YXzX2vMiPuz3Jq3B1eEOVQI_JnB_MMS3mIWhnoUHR-MAv6FsozEAB1SgcUJTeah2dzWLu1vna-qV7cfi1wW0tO_WlZcVIjtLOPB5mA/s1600/IMAG1317.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTj5g7xprnu4VO9NIAq3IOfVmGslLHfg2Cv89YXzX2vMiPuz3Jq3B1eEOVQI_JnB_MMS3mIWhnoUHR-MAv6FsozEAB1SgcUJTeah2dzWLu1vna-qV7cfi1wW0tO_WlZcVIjtLOPB5mA/s320/IMAG1317.jpg" alt="" id="BLOGGER_PHOTO_ID_5709320720406354322" border="0" /></a>...which is then spread over the top of the bananas...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4nu98bQEzul_KLBNkHc7r8qNKb3htp4tt7-VAIHcR_qKViQPNCQ51xWHWFPILqEcZHEowCLsCtl9Hq1kW-vZWT1l7Ut6RzhrwX-0xY3nJV5UFX-SoOFQEGSIzXuFXZjpfWbgOBZBEA/s1600/IMAG1318.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4nu98bQEzul_KLBNkHc7r8qNKb3htp4tt7-VAIHcR_qKViQPNCQ51xWHWFPILqEcZHEowCLsCtl9Hq1kW-vZWT1l7Ut6RzhrwX-0xY3nJV5UFX-SoOFQEGSIzXuFXZjpfWbgOBZBEA/s320/IMAG1318.jpg" alt="" id="BLOGGER_PHOTO_ID_5709320735483516514" border="0" /></a>Once the chocolate topping has set, cut into small (or in our case, large!) squares and enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ftLq0QNLACxk_gsftkPO9a2VxSaWTyZEPz1htvNwWomhvDY8qxBKQRklfkHF0rVPLWV8w2qyVjxXndrAOYZ79bSFlV5Mu8eGm-y7NU42OasDDJvYWC-mRqy27vhjfh6kTejZ-vYLqg/s1600/IMAG1320.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ftLq0QNLACxk_gsftkPO9a2VxSaWTyZEPz1htvNwWomhvDY8qxBKQRklfkHF0rVPLWV8w2qyVjxXndrAOYZ79bSFlV5Mu8eGm-y7NU42OasDDJvYWC-mRqy27vhjfh6kTejZ-vYLqg/s320/IMAG1320.jpg" alt="" id="BLOGGER_PHOTO_ID_5709320743736046306" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMjQ8uTOxWb_NIoAyVqdBeIn_B7WTd09BaFZk0MjmaFHSXJTRoXCpZJDhtnugaBPIzMR14vCDhHcaY-_0Ew9dqndDz-uMYcc7gkQWWJx6VphfCAz4r9beO4ubC_Ucntl3kDO6fRJr1g/s1600/IMAG1321.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMjQ8uTOxWb_NIoAyVqdBeIn_B7WTd09BaFZk0MjmaFHSXJTRoXCpZJDhtnugaBPIzMR14vCDhHcaY-_0Ew9dqndDz-uMYcc7gkQWWJx6VphfCAz4r9beO4ubC_Ucntl3kDO6fRJr1g/s320/IMAG1321.jpg" alt="" id="BLOGGER_PHOTO_ID_5709322622794967474" border="0" /></a>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com1tag:blogger.com,1999:blog-2543044894502176333.post-90691106954448479102012-02-15T09:58:00.006+00:002012-02-15T11:01:23.505+00:00Maple and pecan muffinsMaple syrup and pecan nuts are a classic combination and a match made in heaven. Both ingredients have been in existence for thousands of years, indeed the pecan nut started growing in America long before the first settlers arrived. The syrup in these muffins helps to keep them lovely and moist which means they keep well in the tin for several days.<br /><br />I made these muffins, which are from the <a href="http://hummingbirdbakery.com/">Hummingbird Bakery</a>, a few weeks ago now and chose them because I haven't made them before. I wanted to make something that I knew we would all love and which didn't include chocolate or bananas! We'd had pancakes with maple syrup for breakfast one Sunday recently so I think it was them that really inspired me to have a go at these. We all agreed that that they were extremely delicious and the best thing about them, for me anyway, was biting the nut off the top of the cake before devouring the rest of it, and the gooey syrupy bit that could be found at the bottom of the muffin case. A perfect excuse to pick it up and lick it!<br /><br /><br />Ingredients:<br /><br />350g plain flour<br />160g caster sugar<br />three quarters tsp salt<br />1 and a half tsps baking powder<br />half tsp bicarb<br />375ml buttermilk<br />1 egg<br />half tsp vanilla extract<br />70g butter, melted<br />240g shelled pecan nuts, chopped, plus 12 halves to decorate<br />200ml maple syrup<br /><br />Line a 12-hole muffin tray with paper cases<br /><br /><br />1. Preheat the oven to 170 degs C/gas mark 3.<br /><br />2. Put the flour, sugar, baking powder and bicarb in a large bowl and mix until well combined.<br /><br />3. Put the buttermilk, egg and vanilla in a jug and combine together. Slowly pour into the flour mixture and beat on a slow speed until all the ingredients are incorporated.<br /><br />4. Pour in the melted butter and beat until incorporated. With a wooden spoon, stir in 100ml of the maple syrup and the chopped pecan nuts until evenly dispersed.<br /><br />5. Spoon the mixture into the paper cases until two-thirds full and drizzle the remaining syrup over the tops. Finish with a pecan half in the centre of each one.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_k2KCR8G7fsckhiJ0F-PycvCgaB0Rp9_BCJ5cV-hJyd44Uq9Lqa9RslrfawpoScr3pQdQnEcsPJ8zWfLnVZJNleSqSxQDi_v5k9_s2xl3CreP7q7wPFOQT6hbOTAKmpwR880ozNXHzw/s1600/IMAG1301.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_k2KCR8G7fsckhiJ0F-PycvCgaB0Rp9_BCJ5cV-hJyd44Uq9Lqa9RslrfawpoScr3pQdQnEcsPJ8zWfLnVZJNleSqSxQDi_v5k9_s2xl3CreP7q7wPFOQT6hbOTAKmpwR880ozNXHzw/s320/IMAG1301.jpg" alt="" id="BLOGGER_PHOTO_ID_5709312160818938146" border="0" /></a>6. Bake in the oven for 20-30 minutes, until golden brown. A skewer inserted in the centre should come out clean. Leave the muffins to cool for a while in the tin before turning out onto a wire cooling rack to cool completely.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjX4QTKvTWGUkOm5NecvyLYO-pFWVWWfHiDMzBKyu9c1BWFRzIbRRgmijBc9Hl1NMGpA5eGY-FMO_4tNuIMUWpkMBSXcjRTPN094gsWGpjA0lb4wGSB61Y63ppDMIIGIbacjUIQZCYyQ/s1600/IMAG1303.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjX4QTKvTWGUkOm5NecvyLYO-pFWVWWfHiDMzBKyu9c1BWFRzIbRRgmijBc9Hl1NMGpA5eGY-FMO_4tNuIMUWpkMBSXcjRTPN094gsWGpjA0lb4wGSB61Y63ppDMIIGIbacjUIQZCYyQ/s320/IMAG1303.jpg" alt="" id="BLOGGER_PHOTO_ID_5709313356904380482" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qVBWkoWhMLUls-3es0lJ3ip6gfghus2jWvUY68mSszQGCZiyHpai7Yisuge11s2GeHXkn3PI2_E6WNTJ7uxzDnnTVBd-G7UUTpX542I0MvO9rnI_PoViN_kL8YjlWXRteUmjJYjw6Q/s1600/IMAG1306.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0qVBWkoWhMLUls-3es0lJ3ip6gfghus2jWvUY68mSszQGCZiyHpai7Yisuge11s2GeHXkn3PI2_E6WNTJ7uxzDnnTVBd-G7UUTpX542I0MvO9rnI_PoViN_kL8YjlWXRteUmjJYjw6Q/s320/IMAG1306.jpg" alt="" id="BLOGGER_PHOTO_ID_5709313361500830434" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgFJr3jHFb4u70U0TXY6a_JW-WfxJ5hTZo_ei7CEFuu2SZ-ykqIG4DO-RQDJmkSE2YanG7M87CCIA397HKggPC7OfzM5apOzVljTxBUblluIdU6avjpZF0QbHI3zpqhyK5tVbLKkavw/s1600/IMAG1307.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgFJr3jHFb4u70U0TXY6a_JW-WfxJ5hTZo_ei7CEFuu2SZ-ykqIG4DO-RQDJmkSE2YanG7M87CCIA397HKggPC7OfzM5apOzVljTxBUblluIdU6avjpZF0QbHI3zpqhyK5tVbLKkavw/s320/IMAG1307.jpg" alt="" id="BLOGGER_PHOTO_ID_5709313368661923810" border="0" /></a><span style="font-style: italic;"><br />This recipe can be found in <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_0_7?url=search-alias%3Daps&field-keywords=hummingbird+bakery+cookbook&sprefix=humming%2Caps%2C298">The Hummingbird Bakery Cookbook</a></span>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com2tag:blogger.com,1999:blog-2543044894502176333.post-4973660121337832862012-01-31T11:18:00.005+00:002012-01-31T12:28:09.381+00:00My chicken and mushroom pieWe had a huge roast chicken for lunch on Sunday and even though I'm generous with the amount I put on everybody's plates, there was plenty of meat for left overs. The children were delighted, they thought it meant they would be having chicken rolls in their Monday lunch boxes so their faces fell slightly when I announced that I would, instead, be making a chicken and mushroom pie for Monday's supper.<br /><br />Pies are good at any time of the year but especially in winter. They offer comfort, warmth and bolster the senses when making and eating them. Perhaps the best part is making the pastry - even if you make it in a food processor like I do, you still need to use your hands for the last part; the rolling, the draping, the piecing together and the crimping. Very tactile and very satisfying.<br /><br /><br />Ingredients:<br /><br />300g shortcrust or puff pastry,<br />olive oil<br />a large knob of butter<br />3 sticks of celery, chopped<br />3 carrots, chopped into fairly small dice<br />left over chicken, at least 300g, torn into large chunks<br />a couple of good handfuls of mushrooms, chopped into fairly large chunks<br />2 tbsps plain flour, plus extra for dusting<br />1 pint of chicken stock<br />salt and pepper<br />1 egg, beaten<br /><br /><br />1. Preheat the oven to 190 degs C/180 degs C fan/gas mark 5<br /><br />2. Add a lug of oil and the butter to a large pan over a medium heat. Add the celery and carrots, stir to give them a good buttery coating. Add a pinch of salt and a grind of pepper and then pop the lid on, turn the heat down and let them cook away for about 15 minutes until softened.<br /><br />3. When the vegetables are ready add the chicken and stir. Add the flour, mix it in well, pour in the stock and stir again. Finally add the mushrooms, turn up the heat and bring everything up to the boil. Check the seasoning and adjust if necessary, then turn off the heat.<br /><br />4. Pour the chicken mixture into a fairly deep pie dish...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKEf-QfZ6nkJMZcv4L3KPVzoYztbRaGkLHhKhDHD29l3XowD0ZVlRuWNRFp9WoJB18Tcr_BKEyKSIN9_QGYFzuRNiifwNPylQ4Monmxnnk0eMixO2O_p96xoujPfKtZY_bErr1SanlJA/s1600/IMAG1294.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKEf-QfZ6nkJMZcv4L3KPVzoYztbRaGkLHhKhDHD29l3XowD0ZVlRuWNRFp9WoJB18Tcr_BKEyKSIN9_QGYFzuRNiifwNPylQ4Monmxnnk0eMixO2O_p96xoujPfKtZY_bErr1SanlJA/s320/IMAG1294.jpg" alt="" id="BLOGGER_PHOTO_ID_5703765403350492562" border="0" /></a><br />...and roll out the pastry into a big fat disc to sit on the top. Tuck the ends under or crimp the edges, brush with the beaten egg and pop into the oven for about 30 minutes, until the pastry is golden.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlksUu0SQl1RLXFfdNodRkSyma6XiSXnARRlW2UzNCI0UN7Zhev0VFsXZ42l47KvJUf_zNHltySfz28ioN1BH5YfhsUJUKH1K2-247qycHfHXyZEuc8zLsu6TQg47uBNbogArYxC9csw/s1600/IMAG1295.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlksUu0SQl1RLXFfdNodRkSyma6XiSXnARRlW2UzNCI0UN7Zhev0VFsXZ42l47KvJUf_zNHltySfz28ioN1BH5YfhsUJUKH1K2-247qycHfHXyZEuc8zLsu6TQg47uBNbogArYxC9csw/s320/IMAG1295.jpg" alt="" id="BLOGGER_PHOTO_ID_5703768152279685554" border="0" /></a>5. Serve with potatoes of your choice and some buttery peas. Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikw2Q7oU9bXyolceo-ueF_T-UIFKLbwib_qKhH4yQpXkE05NIRVFi89ovPJup5kWsS7OM9YgbiwbJaCN1m40Mmk9nGX3334v1vHNjGqJzOvP0U4cctZ_-Nz_kS6wdb8xk1WJjFZU5nSw/s1600/IMAG1296.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikw2Q7oU9bXyolceo-ueF_T-UIFKLbwib_qKhH4yQpXkE05NIRVFi89ovPJup5kWsS7OM9YgbiwbJaCN1m40Mmk9nGX3334v1vHNjGqJzOvP0U4cctZ_-Nz_kS6wdb8xk1WJjFZU5nSw/s320/IMAG1296.jpg" alt="" id="BLOGGER_PHOTO_ID_5703768565095429794" border="0" /></a>Katehttp://www.blogger.com/profile/11600920098778065849noreply@blogger.com0