Friday, 14 December 2012

☃ scandi spice

there's something a little different about 
Scandinavian cake baking
it's cardamon 
a beautiful scented spice

with a tribal bellydancing Hafla to attend
and cakes to bring
I decided to use a new blend

Christmas Muffins

you will need ....

250g self raising flour
140g light brown sugar
1 teaspoon bicarbonate of soda
a few cardamon pods
a generous spoonful of cinnamon {to your taste}
a pinch of ground cloves
a teaspoon ground ginger
85g butter ~ melted
200ml milk
2 eggs

preheat the oven to 180c/ gas 6
line your muffin tin with cases
 pop the cardamon pods and grind the seeds
with a pestle and mortar
add the other dry spices and mix
 in a large bowl combine all the dry ingredients
 add the milk and eggs to the melted butter and mix
pour the wet ingredients over the dry and combine
but don't over do it or your muffins will be flat
spoon the mixture into the cases 
bake for 15 ~ 20 minutes until firm to touch
eat as they are or adorn with icing and crazy 
festive decorations!

Friday, 7 September 2012

☯ oh Yoko

on the last day of the Summer holidays
we went to the Serpentine Gallery to see
an exhibition of Yoko Ono works
followed by tea and cake by the lake
we haven't eaten or made muffins for ages
my school friend Donna said so too
and sent me this > link  to a recipe of hers

I'm sure her recipe is healthier but we decided
to use butter and our own recipe
but with a nod to hers
thanks D!

coco cherry muffins

you will need ....

250g self raising flour
140g caster sugar
1 tsp bicarbonate of soda
85g butter {melted}
200ml milk
2 eggs
a few tablespoons of dessicated coconut
{and some for sprinkling}
12 tsp of your favourite jam 
we used this sour cherry jam which we bought 
on our travels in Turkey

heat the oven to 200c/ gas 6
prepare a 12 hole muffin tin with greaseproof
or paper cases

weigh out all the dry ingredients into a large bowl
mix all the wet ingredients {except the jam} 
into a jug or bowl
then pour onto the dry
and stir until combined 
but don't over mix it!

put a tablespoon of this mixture into each muffin case
then a teaspoon of your favourite jam 
then cover with the remaining mixture
and sprinkle with more coconut
bake for 15 ~ 18 minutes until golden and firm
eat and sing this song 
{a jam for a woman too}

Sunday, 29 July 2012

ᄋ cocoloco

coconut is an amazing thing
the water contains electrolytes which calm
an irritated digestive system
the oils within the flesh are 'good' oils
these strange nuts are a challenge to crack
but SO worth it, once you've got the knack of
getting the flesh out!

fresh coconut macaroons

you will need ....

250g fresh shredded coconut
2 egg white
¼ teaspoon cream of tartar
30g ground almonds
1 teaspoon vanilla extract
75g caster sugar
a pinch of salt

preheat the oven to 170〫c/ gas 3
line some baking sheets with greaseproof or
silicon paper
beat the egg whites until a little bubbly
then add the cream of tartar and beat until peaking
keep whisking and add the sugar a teaspoon at a time
until glossy and swirly
add vanilla, salt, almonds and coconut
fold gently until mixed
pile mounds of this mix onto the prepared trays
it should make about 8
{each mound about the size of a tangerine}
bake for 20 minutes until the edges start to brown
cool on a wire rack
we drizzled ours with melted dark chocolate
and they were divine!

Sunday, 8 July 2012

℺ berry picking

our veg patch isn't thriving too well with
the inclement UK weather
but the strawberries and raspberries 
are loving it!
after a friend tweeted that she was making
a cherry almond clafoutis, I was inspired to
make a strawberry raspberry cake along
a similar line

red red berry cake

you will need ....
200g plain flour
1½ teaspoons baking powder
pinch of salt
100g softened unsalted butter
200g sugar
1 egg
120ml milk
a teaspoon of vanilla extract
demerara for sprinkling
some fresh strawberries or raspberries
or both!
preheat the oven to 180c/ gas 4
line and grease an 8" springform tin
sift all the dry ingredients into a large bowl

in another bowl cream together the butter and sugar
until light and fluffy
add the egg and mix well
stir in the milk and vanilla extract
add the wet ingredients to the dry
mixing well but gently
pour into the prepared tin
press in the strawberries and raspberries
then sprinkle lightly with demerara

bake for 1 hour or until golden and cooked through
cool on a wire rack 
delicious with a scoop of vanilla icecream I reckon!

Friday, 6 July 2012

ↀ sweet enough

sometimes I get a taste for savoury 
this recipe was an experiment
and I'm rather pleased with the result
and it's possibilities ....

cheese & oregano cake

you will need ....
320g plain flour {I used half wholemeal /half white}
half a teaspoon salt
1 tablespoon baking powder
a good grinding of black pepper
100g grated cheddar
2 eggs
200ml milk
60ml olive oil
1 good dollop of wholegrain mustard
a pinch of dried oregano or lots of fresh

preheat the oven to 180c/ gas 4
line a loaf tin with baking paper
place all the dry ingredients into a large bowl
and use a whisk to mix them and add air
stir in the grated cheese and oregano
mix the eggs, milk and mustard 
and olive oil together
then pour onto the dried ingredients and
mix until combined
put the mixture into the lined tin
bake for about 50 minutes
until golden and skewer comes out clean
tasty with cream cheese and tomatoes!
thinking this recipe would be good with any herb
and caramelised onion
it's a light alternative to bread
perfect for picnics!

Monday, 18 June 2012

∬ summer?

us Brits love talking about the weather!
we should be used to how changeable it can be
sunshine one day, rain the next
hailstones the size of peas
gales to lift you off your feet

the sun has been rather shy so far
but we wanted a little tropical taste
so here's an oldie tweaked for inclement June
banana pecan loaf with a coconut top

you will need ....

3 medium sized ripe bananas ~ mashed
75g sugar
75g butter
175g self raising flour
2 eggs
half a teaspoon of bicarbonate of soda
a pinch of salt
a generous handful of pecan nuts
coconut for sprinkling

preheat the oven to 180c/ gas 4
line a loaf tin with greaseproof paper
cream together the butter and sugar until light
and fluffy
beat in the eggs one at a time
mixing well between each one
stir in the mashed bananas and pecans
fold through the flour, salt and bicarb
and pour into the loaf tin
sprinkle on the coconut and make a sort of
tent with the excess greaseproof to stop 
the top from burning
bake for one to one and a half hours
{test with a skewer for doneness}
this loaf can be eaten when cooled the same day
but it tastes better the next day if you can wait!

Thursday, 24 May 2012

▲△ postcard from the lakes

we received this postcard from my Mummy
she'd been to visit my sister in the Lake District
so we had to make the recipe on the card!

buttermere biscuits

you will need ....
220g plain flour
110g butter
90g caster sugar
45g currants {we used a mix of dried fruit}
grated rind of a lemon
half a teaspoon baking powder
1 large egg ~ beaten

preheat the oven to 180c/gas 4
line and grease some baking sheets
rub the butter into the flour until it looks like rubble
stir in the other dry ingredients
and the lemon zest
mix in the beaten egg to make a firm dough
add a few drops of warm water if needed
roll out the dough to 7mm thick and cut out 75mm circles
put onto the greased baking sheets
and bake for 15~20 minutes
until light brown and firm
alternative ~ use soft brown sugar, omit the lemon 
and currants and add 45g each of chocolate chips 
and hazelnuts

Thursday, 10 May 2012

❤❥ partytime

last weekend I had a birthday
bingobango at my house
lots of guests to feed
and cake very much on the table!

this recipe is for two cakes
but I can say the main variation was
the over all winner

elderflower drizzle cake
{or triple chocolate cake}

you will need ....

175g softened butter
175g caster sugar
140g self raising flour
85g ground almonds
half teaspoon baking powder
3 eggs
100ml milk

for the elderflower cake you will also need
4 tablespoons of elderflower cordial
and a few tablespoons of sugar to sprinkle

heat the oven to 160c/ gas 3
grease and line a loaf tin
beat together the butter and sugar until 
light and fluffy
add the eggs one at a time mixing thoroughly
between each one
tip in the flour, baking powder, almonds
and milk then mix until smooth
pour into the tin and bake for 40-45 minutes
until golden risen and cooked in the middle
soon as the cake comes out of the oven
 prick it all over with a skewer and drizzle on
the elderflower cordial
sprinkle with sugar and leave to cool completely 
in the tin before cutting
for the triple chocolate cake you also will need
4 tablespoons good cocoa powder
50g choc chips or chunks
melted white chocolate for drizzling

for this cake, it's the same method as before, but adding the
cocoa powder and choc chips then baking
when it's cooked and cooled, drizzle with melted
white chocolate, leave to set then slice
good to share