Popcorn is a ‘superfood’. It’s low in calories, fat, sugar and salt and high in fibre, protein, magnesium, iron, B1, B2, B6… You could almost live on popcorn alone!
If a healthy option is what you’re after, you’ve come to the wrong place. We’ve taken this healthy & delicious snack and morphed it into a devilish delight – salted toffee popcorn. It doesn’t take long to transform – a mere 10 minutes – it knocks the socks off (and costs a tiny fraction of) the stuff you can buy at the cinema.
So, next time you’re sitting down to an episode of Gogglebox, Homeland or Downton Abbey – quickly pop yoursef up some of this, it’s the perfect accompaniment!
We purloined the recipe from Katy Salter over at lovefood.
This week, I needed one lemon for something or other but saw one of those string bags of lemons in the supermarket for a whole 25p – cheaper than buying it singly.
I ended up with half a dozen lemons in the fruit bowl that needed using up. More drizzle cake? Cookies? Sorbet? Meringue?
I’ll let you in on a secret. Even though I generally can’t bear lemon, I LOVE lemon curd – I don’t know why! Lemon curd on hot, buttered toast is divine – and it’s a doddle to make.
I found a really simple recipe in my favourite celebrity chef, Delia Smith’s Cookery Course Part Two. I scaled up her recipe which made enough to fill two 400ml Mason jars. As well as being good on breakfast toast, you can use it in a sponge sandwich like I did here, lemon curd tarts or lemon roulade.
Don’t worry if your mixture looks like it’s curdling when it begins to cook. Once the temperature is low, you keep stirring and the butter begins to melt – it will all be fine!
We must have published at least 100 Cakes & Bakes recipes. This is the first one that’s specifically for our canine friends. Peanut butter & banana dog treats are Fudge’s idea of heaven. They contains all the things he loves the most; egg, honey, peanut butter and bananas.
He hung around the kitchen the whole time I was making these – it must have been the smell of the bananas and the peanut butter. Torture when you’ve got a dog’s super-sensitive nose!
He must have known they were for him – “Are they nearly ready yet?” he was thinking!
It was worth his wait. He sat to attention putting on his best behavior as the treats were unveiled.
….and then the first taste. Wow! Things will never be the same in his little doggy world ever again!
I’d never eaten Yorkshire curd tarts before I’d moved to Yorkshire. I’ve never eaten a home made one until this week – just supermarket-bought… which were nice, but just nice. If you’ve never had one, I’d say they’re a cross between a cross between an Eccles cake, cheesecake and an egg custard tart.
They’ve been made since the 17th century, usually around Whitsuntide, using leftover curds from cheesemaking. Rather than being cooked in cake or tart tins, they’re traditionally done in saucers. Don’t try this if you think your lovely vintage china saucers may shatter in the oven!
I’ve wanted to make them before but I’ve never seen curd for sale anywhere. Now that I know how easy it is to make my own curds, I’ve giving Yorkshire curd tarts a go!
You’ll need 2 pints of full-fat milk to make the right amount of curd for this recipe. Don’t be disappointed by the curd to whey ratio. All that resultant liquid shouldn’t be wasted. It can be used in bread making, cooking pasta, soaking & cooking pulses, lassi… some people even recommend using it as a shampoo!
Justin’s parents’ neighbours have a few different fruit trees in their garden. In the past couple of years, we’ve had some of the harvest. Last year we made spiced apple chutney, the year before apple cheese. This year, we picked almost 5 kilos of plums – the sweetest, ripest plums we’d ever tasted!
We both ate half a dozen each in a couple of days but we would never be able to work our way through many before before they began to get over-ripe. I’d already made jars upon jars of fruit jam & jelly this year, so I turned half into spiced plum chutney and half into plum jam.