Tuesday, 30 September 2008
Butternut Squash and Sausage Soup
7 juniper berries
1 ½ tsp caraway seeds
1 butternut squash, peeled, seeded and chopped
2 small sweet potatoes, peeled and chopped
2 small parsnips, peeled and chopped
2 small carrots, peeled and chopped
2 tbsp olive oil
6 pure pork sausages
Sea salt and freshly ground black pepper
Preheat the oven to 190oC/375oF/gas mark 5.
Crush the juniper berries and caraway seeds with a pestle and mortar. Put all the vegetables, the oil, spices and seasoning in a large roasting pan and mix with your hands until the vegetables are well coated with the oil and spices. Pop into the oven for 45 minutes or until the vegetables are golden and soft, turning over once halfway through cooking, to ensure they are evenly roasted. Remove from the oven and leave to cool. Meanwhile, fry the sausages in a large pan.
Puree the vegetables with enough water to give a lovely soupy consistency and season to taste. Remove the sausages from the pan and slice them. Pour the soup into the pan, add the sausages, stir through, then reheat.
Recipe from Soups & Stews by Sophie Conran
Rustic Bacon and Cheddar Bread
Makes 1 Loaf
320g (11½ oz) plain flour
1 tbsp baking powder
½ tsp salt
¼ tsp freshly ground black pepper
100g (3½ oz)Cheddar cheese, grated
100g (3½ oz) bacon lardons, cooked until just crisp in a little sunflower oil and cooled
200ml (7fl oz) milk
1 tbsp wholegrain mustard
60ml (2fl oz) olive oil
13 x 23cm (5x9in) loaf tin
Preheat the oven to 180OC (350oF), Gas mark 4. Lightly oil and line the loaf tin with parchment paper.
Sift all the dry ingredients into a large bowl. Add the grated cheese and the cooled bacon lardons and mix well. Pour the milk into a large measuring jug, add the eggs, mustard and olive oil and whisk to combine.
Make a well in the centre of the dry ingredients and slowly pour in the liquid, stirring all the time until it is fully incorporated, to form a fairly liquid dough. Pour the mixture into the prepared tin and bake in the oven for 50 minutes. Remove from the tin and allow to cook for a further 10 minutes on the oven shelf to crisp up the bottom. When cooked, it will sound hollow when tapped on the base. Allow to cool on a wire rack before eating.
Recipe from Bake by Rachel Allen
Friday, 26 September 2008
Sweet Potato and Pecan Bread
150ml (¼ pint) vegetable oil
200g (7oz) soft light brown sugar
300g (11oz) sweet potato, peeled and grated
100g (3 ½oz) pecans, chopped
180g (6 ½ oz) self-raising flour
Pinch of salt
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp mixed spice
13 x 23cm (5 x9in) loaf tin
Preheat the oven to 150oC (300oF), Gas mark 2. Line the loaf tin with parchment paper.
Beat the eggs in a large bowl, then add the oil, sugar, grated sweet potato and chopped pecans. Sift in the dry ingredients and bring the mixture together using a wooden or metal spoon.
Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean.
Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.
You can use walnuts instead of pecans, if you like, or add raisins or other dried fruit.
Thursday, 25 September 2008
Antonia from Food Glorious Food is doing a fantastic blog event from the 20th September till 5th October for British Food Fortnight to celebrate the diverse range of food that Britain produces. I couldn’t wait to take part in this event as I love any excuse to cook or bake, especially traditional British classics like the Apple and Oat Crumble I have chosen. Apple crumble is one of those puddings most of us were taught in Home Economics Class at school and has remained a favourite that evokes wonderful childhood memories for me. What I love about crumbles is how versatile they are, you can use any fruit in season or chopped nuts and spices to the crumble mix and are popular during the Autumn and Winter months. This morning the postie delivered Rachel Allen’s new book, Bake (gosh I love it when the postie delivers cookbooks, it’s the best). I did have planned to make another crumble but upon flicking through my new book I came across this recipe and decided to make this one instead. This was such an easy recipe to make and a great reason to use the Bramley apples my mother in law picked from the Bramley trees she has at her country lodge in Cambridge. The adding of the oats gives this crumble a nutty flavour and crunchy texture. You can serve this with ice cream or whipped cream but my choice and without a doubt the only thing you should serve with a crumble is hot luscious custard!
Apple and Oat Crumble
3-4 large cooking apples, peeled, cored and cut into big chunks
1 tbsp water
2-3 tbsp caster sugar
For the crumble
150g (5oz) plain flour
1 tsp ground cinnamon (optional)
75g (3oz) butter, chilled and cubed
25g (1oz) porridge oats
75g (3oz) soft light brown sugar
1 litre (1 ¾ pint) pie dish or six ramekins
Preheat the oven to 180oC (350oF), Gas mark 4.
Place the apples, water and sugar into a saucepan set over a gentle heat and cook, stirring every minute or so to prevent it sticking, for approximately 10 minutes or until the apples become a soft pulp. Taste and add more sugar if necessary. Transfer into the pie dish or six ramekins and allow to cool slightly.
Next, make the crumble. Place the flour and cinnamon (if using) in a large bowl, add the butter and, using your fingertips, rub it in until the mixture resembles very coarse breadcrumbs. (Don’t rub in too much or the crumble will not be crunchy). Add the oats and sugar and mix to combine, and bake for 15 minutes for small crumbles or 30-40 minutes for a large one until cooked and golden. Serve warm with custard, whipped cream or ice cream.
There' s nothing so yummy as a humble crumble!
Tuesday, 23 September 2008
Pic of Ollie with my son Jake
I would like to pass this award onto the following blogs:
Erica at Oh my! Apple Pie!
Happy Cook at My Kitchen Treasures
Antonia at Food, Glorious Food!
Margaret at Kitchen Delights
Airy Fairy at Airy Fairy Cupcakes
Please pass the award on!
Sunday, 21 September 2008
Blackberry and Cinnamon Yogurt Loaf
125ml (4fl oz) sunflower oil, plus extra to grease
175g (6oz) plain flour
1 ½ tsp baking powder
1 ½ ground cinnamon
200g (7oz) fresh or frozen blackberries
125g (4oz) golden caster sugar
Grated zest and juice of 1 lemon
125ml (4fl oz) Greek Yogurt
3 medium eggs, beaten
Icing sugar to dust
Preheat the oven to 190oC/170oC fan oven/Gas mark 5. Grease and baseline a 900g/2lb loaf tin.
Sift the flour, baking powder and cinnamon into a bowl, add the blackberries and toss to coat. Make a well in the centre.
In another bowl, whisk together the caster sugar, oil, lemon zest and juice, yogurt and eggs. Pour into the well of the flour mixture and stir.
Spoon the mixture into the prepared tin, level the surface and bake for 55 minutes (cover lightly with foil if the top is browning too quickly) or until a skewer inserted into the centre comes out clean. Leave in the tin to cool. Remove from the tin and dust with icing sugar.
Wednesday, 17 September 2008
Blueberry and Apple Loaf Cake
125g chilled butter, diced, plus extra for greasing
225g self-raising flour
175g golden caster sugar
2 large eggs, lightly beaten
2 large eating apples, peeled, cored and thinly sliced
2 tbsp apricot jam (I used marmalade)
Preheat the oven to 190oC/fan 170oC/gas 5. Grease a 900g loaf tin and line with baking paper or a paper loaf tin liner. Sieve the flour into a food processor with a pinch of salt and add the butter. Whizz until it resembles breadcrumbs. Add the sugar, eggs and milk and whiz again to make a smooth mixture. Pour half the cake mixture into the loaf tin, then scatter with half the apples and half the blueberries. Pour over the remaining cake mixture, then scatter with the remaining fruit. Bake for 1 hour, or until risen and firm. To test it, insert a skewer into the centre- it should come out clean. Put the apricot jam into a small bowl and microwave the jam on high for 20 seconds to melt. Brush the glaze over the cake as soon as it comes out of the oven. Cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.
Tuesday, 16 September 2008
I would like to give this award to the following 6 blogs:
Hayley at Away with the FairyCakes
Tanya at Sunday Baker
Bea at El Rincón de Bea
Ivy at Kopiaste to Greek Hospitality
Lori at The Recipe Girl
Rosie at Rosie Bakes a "Peace" of Cake
Please pass this on!
Sunday, 14 September 2008
Banana Butterscotch Mini Loaf Cakes
Makes 5 to 6 mini loaf cakes
100g unsalted butter, softened
90g golden caster sugar
2 large eggs
1 tsp vanilla extract
130g self-raising flour
50g butterscotch chips
1 large banana
Preheat the oven to 180oC/fan oven 160oC. Lightly grease the tins.
Beat the butter until light. Add the sugar and beat till light and fluffy. Add one egg and sift 1 tbsp of flour. Mix in well. Add 2nd egg the same way and add 1 tsp vanilla and mix. Sift in the rest of the flour and mix well. Fold in the butterscotch chips. Cut the banana in slices. Fill the tins one third of the way up. Place slices (about 3) of banana in each tin and push down slightly. Cover each banana with the rest of the mixture. Bake for 25-30 minutes. Leave to cool in the tins for 5 minutes then turn out onto a cooling rack.
Friday, 12 September 2008
Blackberry and Apple Cake
150g softened butter
150g caster sugar
3 large eggs
75g plain flour
1 ½ tsp baking powder
110g ground almonds
1 large dessert apple
100g cold butter
100g plain flour
110g demerara sugar
2 tbsps whole rolled oats
1 tsp of ground cinnamon
icing sugar for dusting (optional)
Grease a 20cm loose-bottomed springform cake tin, 6cm deep and line with baking parchment.
Preheat oven to 180oC/fan oven 160oC/gas 5.
Cream the butter and sugar in a mixer until light and fluffy. Break the eggs into a bowl and beat them lightly with a fork, then add them bit by bit to the butter and sugar. If it appears to curdle, add a little flour. Mix the flour and baking powder together, and fold the flour into the butter mixture with a metal spoon, followed by the ground almonds. Spoon the batter into the cake tin and smooth the top. Core and quarter the apple then cut it into thin slices. Push the slices gently into the top of the cake. Tip the blackberries over the top. For crumble, rub the butter into the flour, then stir in the sugar, oats and cinnamon. Scatter the mixture over the top of the cake. Bake for 1 hour, and then push a skewer into the centre. It will come out slightly wet from the fruit, but should have no cake mixture on it. Leave to cool, then dust with icing sugar.
Tuesday, 9 September 2008
Peanut Butter Chip Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (or smooth)
2 large eggs
1 cup milk (low fat or skim is fine)
3/4 cup peanut butter chips or milk chocolate chips
Preheat oven to 375F. Line a standard 12-cup muffin tin with paper liners.In a large bowl, whisk together flour, baking powder, salt and brown sugar.In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips.Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.Cool on a wire rack.
Thursday, 4 September 2008
1 tsp baking powder
¾ cup butter, softened
2¼ cups brown sugar
3 large eggs
1½ tsp vanilla extract
4 regular-sized butterfinger candy bars, crushed
Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan.
In a small bowl, combine flour, baking powder and salt; set aside.
In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar.
Beat in eggs and vanilla until smooth.
Stir in flour mixture and 1 cup of crushed butterfingers.
Spread in prepared pan. Sprinkle remaining crushed butterfinger bars over top of batter.
Bake 30- 35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars.
Wednesday, 3 September 2008
Apple Sour Cream Muffins
1 3/4 cups sugar
Tuesday, 2 September 2008
Makes 12 Muffins
200g/7oz self-raising flour
100g/3 ½ oz golden caster sugar
1 large egg
75ml/3fl oz sunflower oil
150ml/5fl oz milk
½ tsp vanilla extract
60ml/12 tsp lemon curd
For the sugar coating:
60ml/4 tbsp lemon curd
50g/2oz golden caster sugar
Heat the oven to 190oC/375oF/gas 5. Line a 12 hole muffin tin with paper cases.
Sieve the flour into a bowl and stir in the sugar. In a large jug mix together the egg, sunflower oil, milk and vanilla extract using a fork. Pour the wet ingredients into the dry and stir gently together until just combined. Put a teaspoon of mixture in the base of each paper case. Top with 1 tsp lemon curd. Top with the rest of the muffin mixture.
Bake for 10-15 minutes until risen and firm.
For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on top of each muffin and dip the tops of each one in sugar to coat the tops.
Monday, 1 September 2008
If you would like to re-create this classic recipe, you can find the recipe here.