Cakes & Bakes: Coconut macaroon hearts

Home-made coconut macaroon hearts | H is for Home

You may remember that we had a glut of eggs when we looked after our neighbours chickens whilst they went on holiday. Well, we had a freezer rearrange last week and realised that we had some egg whites that needed using. We also have a huge 1 kilo bag of dessicated coconut (not in the freezer!), two of the main ingredients needed for macaroons.

Coconut macaroons mixture | H is for Home

Seeing as it’s also Valentine’s Day we thought we’d make them a little extra special and made some coconut macaroon hearts drizzled in dark chocolate.

Coconut macaroons mixture formed into hearts | H is for Home

They probably take 10 seconds or so longer to make into hearts than the traditional dome shapes but don’t they look pretty?

Cooked coconut macaroons hearts | H is for Home

If you prefer, you could also dip each heart into the melted chocolate instead of drizzling it… or omit the chocolate altogether, if you prefer.

Cooked coconut macaroons hearts drizzled with dark chocolate | H is for Home

I never realised that they were so quick and easy to make – just throw all the ingredients into a bowl, stir then spoon them on to a well greased or tray or parchment paper. A quarter of an hour in the oven, and they’re done!

Cooked coconut macaroons hearts drizzled with dark chocolate | H is for Home

Click here or on the image below to pin the recipe for later!

Pin this coconut macaroon hearts recipe for later! | H is for Home

Cakes & Bakes: Chocolate and beetroot cake

Slice of home-made chocolate and beetroot cake | H is for Home

We’re still in the throes of our love affair with the humble beetroot! The two previous recipes we shared here were savoury bread products. Today it’s a chocolate and beetroot cake.

Grating fresh beetroot | H is for Home

I borrowed a recipe from Jamie Oliver – it’s a ‘healthy eating’ one that he devised for cooking with children.

Melting chocolate in a glass bowl over a saucepan of water | H is for Home

Instead of flour, it contains ground almonds and there’s a minimal amount of sugar as the beetroot gives sweetness.

Separated egg yolks, grated beetroot and dry ingredients | H is for Home

The beetroot also gives it a deep and slightly earthy flavour – and works surprisingly well with chocolate.

Chocolate and beetroot cake batter in a loose-bottom cake tin | H is for Home

It doesn’t have a light and airy consistency, it’s more like brownie than sponge cake – even with carefully folding in the egg whites…

Cooked chocolate and beetroot cake cooling on a wire rack | H is for Home

…not that I’m complaining – it was really, really good!

Home-made chocolate and beetroot cake with chocolate drizzled over the top | H is for Home

If you have kids (or even adults!) that won’t eat their vegetables – this is a wonderfully clandestine way of sneaking some into their diet!

Click here to save the recipe to Pinterest for later!

Cakes & Bakes: Butter-dipped biscuits

Home-made butter-dipped biscuits with fried egg | H is for Home

We absolutely love our butter in this household, it’s quite alarming how much of the stuff two people get through! With all the bread and cake baking, it’s not surprising, really.

Dry ingredients for butter-dipped biscuits | H is for Home

When I saw this butter-licious, American butter-dipped biscuits recipe on Pinterest my mouth immediately started watering.

Melted butter and butter-dipped biscuits dough | H is for Home

It may look like a lot of butter but it isn’t really – a mere 113 grams (that’s how much is in an American ‘stick’ of butter). Anyway, it’s been decided by all those hugely intelligent scientists that butter isn’t bad for you!

Uncooked butter-dipped biscuits | H is for Home

You’ve probably noticed from the photos that it’s not anything like what the average British person would call a ‘biscuit’. American biscuits are what we over here might refer to as scones (whether you pronounce it to rhyme with ‘gone’ or ‘bone’).

Freshly baked butter-dipped biscuits | H is for Home

I had one with a fried egg (as you can see in the main photo), and another with some mature cheddar. I must say, I’m not used to having savoury food with a sweet bread product – it took a bit of getting used to, but I’d definitely be making them again.

Freshly baked butter-dipped biscuits detail | H is for Home

If you’re not vegetarian like me, try them with chilli con carne, sausages, bacon & eggs – especially if the meats are sweet-cured or maple-glazed. Or, have it like the Americans do, with even more butter as a side to a main course dish and/or with gravy!

Click on the image below to pin the recipe for later!

Home-made butter-dipped biscuits recipe | H is for Home

Cakes & Bakes: Beetroot and goats cheese pizza

Home-made beetroot and goats cheese pizza | H is for Home

We were sent a pizza steel kit to review last week and thought we’d give it its first trial in this week’s Cakes & Bakes post.

Pizza steel kit | H is for Home

It’s a pizza steel, so of course that was going to be the thing we made! After making last week’s loaf we had some left-over ingredients so we thought beetroot and goats cheese pizza would be a great choice – waste not, want not! And we always have batches of home made tomato sauce in the freezer… we’ll share that recipe next week as it’s a very flexible and useful staple to have available.

Pizza dough in a steel mixing bowl | H is for Home

The kit is available in two sizes (depending on the width of your oven) and comprises a steel, a pair of aluminium combi peels for preparing the pizzas and a stainless steel dough cutter.

Pizza dough and Pizza Steel dough cutter | H is for Home

Prior to use, the steel needed to be ‘seasoned‘. This entails it being wiped all over with some kitchen roll impregnated with olive or rapeseed oil and putting it into a hot oven (250ºC) for an hour. Once that’s been done it keeps the steel non-stick, makes it easier to clean and stops it from rusting. So long as you maintain it properly by not washing it in soapy water, keeping it dry and resealing it with oil when necessary.

Pizza dough shaped on Pizza Steel piza steel | H is for Home

Before using it to cook your pizza, it needs to be preheated in the oven for 45 minutes (a pizza stone needs up to twice that length of time to achieve the correct heat).

Dressed beetroot and goats cheese pizza prior to going into the oven | H is for Home

Even if you don’t make pizza that frequently, the steel can be used to make home-made loaves, rolls, baguettes… any sort of bread product.

Detail of the crust from a home-made beetroot and goats cheese pizza on a Pizza Steel steel | H is for Home

Prior to using the pizza steel, our home-made pizzas usually take about 25 minutes to cook. This batch of beetroot and goats cheese pizza took a mere 12-15 minutes – and the base and crust had a far superior texture.

Slices of home-made beetroot and goats cheese pizza | H is for Home

We can’t recommend the pizza steel highly enough for producing professional looking and tasting pizzas. In fact, we can safely say it’s going to revolutionise our pizza and bread making!

What’s your favourite pizza topping(s)?

Click here to pin the recipe for later!

Have a look at this Pizza Steel clip – doesn’t it just make you want to get baking?!

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Cakes & Bakes: Beetroot loaf

Home-made beetroot loaf | H is for Home

My Pinterest stream is always full of food photos – predominately cake, fudge, biscuits and bread. One in particular caught my eye last week… a beetroot loaf. The colour is amazing and I love beetroot anyway.

Grated beetroot, yeast mixture and mixing bowl of strong bread flour | H is for Home

I had a search through many of my cook books and finally found a beetroot loaf recipe in Bread. The recipe is designed for electric bread-makers (there’s a whole section of bread-maker recipes in the book if that’s your preferred way of making bread!) but it’s fine to use if you’re making it by hand.

Ball of beetrot loaf dough | H is for Home

Just mix the yeast and sugar in the water using a small measuring jug or cup, combine the flour and salt in a large mixing bowl making a well in the centre, pour in the yeast mixture and bring together roughly. Chuck in the beetroot, spring onions and butter (I omitted the last two ingredients) then knead well for about 10 minutes. Cover the mixing bowl in cling film (or put it inside a big clear [reusable] plastic bag like I do). Allow it to rise in a warm place until doubled in size. Remove the dough from the mixing bowl, punch down and put it into a loaf tin or well-floured banneton. Allow to double in size again before (transferring from the banneton to a greased oven tray) baking in a preheated oven at 220ºC/425ºF/Gas mark 7 for 30-40 minutes or until it sounds hollow when knocked on the base.

Home-made beetroot loaf with wooden handled bread knife | H is for Home

It was beautiful and absolutely delicious! Slightly sweet with a slightly earthy flavour. I had it with goats cheese and horseradish and Justin had the same in addition to a char-grilled sirloin steak.

Click here or the image below to pin the recipe for later!

Home-made beetroot loaf | H is for Home

Cakes & Bakes: Lemon curd and jelly tarts

Home-made lemon curd and fruit jelly tarts with a cup of tea | H is for Home

I had a bit of leftover lemon curd from last week’s Pavlova recipe… I also have jar upon jar of home-made fruit jelly in the store cupboard. As someone who hates to waste anything, I thought I would make some simple lemon curd and jelly tarts.

Making pastry tart cases | H is for Home

Whether you’re rubbing in by hand or using a food mixer, the shortcrust pastry is a breeze…

Filling pastry tart cases | H is for Home

…then fill with your preserve(s) of choice and bake. Start to finish in an hour or so. Perfect if you want to rustle up something quickly – or try a bit of baking with the kids.

Cooked lemon curd and fruit jelly tarts | H is for Home

You can leave them plain & simple – or perhaps pretty them up a bit. I garnished the top of the lemon curd tarts with a single blueberry and the jelly ones with a little sprinkle of dessicated coconut.

Adding garnishes to lemon curd and fruit jelly tarts | H is for Home

They’re a good finger food for a party or an afternoon or high tea. They’re simple, inexpensive and delicious – a great combination!

Click here or on the image below to save the recipe for later!

Home-made jelly and lemon curd tarts | H is for Home