Posts Tagged ‘recipe’

Salted toffee popcorn

Thursday, October 16th, 2014

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salted toffee popcorn | H is for Home

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.

Salted toffee popcorn

Salted toffee popcorn

Ingredients

  • For the corn
  • 100g/3½oz popping corn
  • 1 tbsp vegetable/sunflower oil
  • 1 tsp butter
  • pinch sea salt flakes
  • For the toffee coating
  • 40g/1½oz soft brown sugar
  • 4 tbsp golden syrup
  • 30g/1oz unsalted butter
  • 1 tsp water
  • 1 tsp sea salt flakes
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Instructions

  1. Heat the oil in a large, heavy-based pan over a medium heat
  2. Add the butter and melt, swirling it into the oil with a wooden spoon
  3. Pour in the corn and add a pinch of salt. Put the lid on the pan. The corn will start popping after about 1 minute and carry on for another 2-3 minutes
  4. When the popping sounds slow down to more than 4 or 5 seconds between pops, remove from the heat and leave to cool slightly in the pan
  5. In the meantime, add the butter, syrup, sugar and water to a saucepan over a medium-high heat. Stir constantly with a wooden spoon until the butter has melted and sugar dissolved
  6. Bring to the boil and let it bubble rapidly for 4-5 minutes, stirring throughout, until the mixture is a dark, toffee colour
  7. Pour the toffee sauce over the popcorn, and stir to coat all the kernels
  8. Sprinkle the salt over, again stirring to coat all the kernals
  9. Leave to cool slightly and let the toffee sauce harden for around 5 minutes before serving
http://hisforhomeblog.com/food/salted-toffee-popcorn/

Cakes & Bakes: Lemon curd

Thursday, October 9th, 2014

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Lemon curd layered sponge cake | H is for Home

For someone who claims to hate lemons, I sure cook a lot of lemon-based Cakes & Bakes recipes!

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.

Lemon curd sponge sandwich with jar of home made lemon curd

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!

Cakes & Bakes: Lemon curd

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 2 x 400ml Mason jars

Cakes & Bakes: Lemon curd

Ingredients

  • 300g/10½oz caster sugar
  • 4 large lemons, finely grated zest and juice
  • 8 large eggs
  • 200g/7oz butter
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Instructions

  1. Put the grated lemon zest and sugar into a large bowl
  2. In a large measuring jug, whisk the lemon juice together with the eggs
  3. Pour the lemon juice & egg mixture over the zest & sugar mixture
  4. Add the butter cut into small cubes and put the bowl over a pan of just simmering water
  5. Stir frequently until thickened - about 30 minutes
  6. Decant into sterilised jars before screwing the lids down tightly
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-lemon-curd/

Cakes & Bakes: Peanut butter & banana dog treats

Thursday, October 2nd, 2014

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peanut butter & banana dog bones

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!

Fudge paying close attention to me making peanut butter banana dog treats

He must have known they were for him – “Are they nearly ready yet?” he was thinking!

Fudge sitting and waiting to be given one of his peanut butter banana dog treats

It was worth his wait. He sat to attention putting on his best behavior as the treats were unveiled.

Fudge eating one of his peanut butter banana dog treats

….and then the first taste. Wow! Things will never be the same in his little doggy world ever again!

Cakes & Bakes: Peanut butter & banana dog treats

Prep Time: 15 minutes

Cook Time: 15 minutes

Cakes & Bakes: Peanut butter & banana dog treats

Ingredients

  • 2 ripe bananas
  • 75g peanut butter
  • 2 tbsp runny honey
  • 1 large egg
  • 225g rolled oats
  • 40g wholemeal flour
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Instructions

  1. Preheat oven to 175ºC/350°F
  2. Mash the banana with a fork until smooth
  3. Mix in the peanut butter, honey and egg
  4. Add the oats and flour and stir until well combined
  5. Drop the dough (I moulded them into bone shapes using a cookie cutter) onto a cookie sheet lined with parchment/greaseproof paper
  6. Bake for 15 minutes or until just turning brown
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-peanut-butter-banana-dog-treats/

Cakes & Bakes: Yorkshire curd tarts

Thursday, September 25th, 2014

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detailed view of two Yorkshire curd tarts

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!

I used a recipe from Joan Poulson’s Old Yorkshire Recipes teamed with Delia Smith’s version of shortcrust pastry.

Cakes & Bakes: Yorkshire curd tarts

Yield: Makes 4 tarts

Cakes & Bakes: Yorkshire curd tarts

Ingredients

  • For the filling
  • 225g/8oz curds use 2pts of milk & 2tbs white or white wine vinegar
  • 2 eggs
  • 115g/4oz sugar
  • 55g/2oz currants
  • small knob of butter, melted
  • a little grated lemon rind I left this out
  • pinch of grated nutmeg
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  • For the shortcrust pastry
  • 115g/4oz plain flour
  • 55g/2oz butter, at room temperature
  • pinch of salt
  • dash of cold water
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Instructions

  1. To make the pastry: Sift the flour and salt into a large mixing bowl
  2. Cut the butter into small cubes and add to the flour
  3. Using your fingertips, gently rub the fat into the flour
  4. When the mixture looks uniformly crumbly, sprinkle over about 2tbs of cold water
  5. Bring the mixture together using a round-bladed dinner knife; mixing and cutting
  6. Bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean
  7. Rest the pastry, wrapped in cling film or tin foil, in the fridge for 20-30 minutes while you make the filling
  8. To make the filling: Heat the milk until almost boiling and add the vinegar
  9. Remove from the heat and stir until it curdles
  10. Allow to cool slightly before straining through a fine muslin you can save the whey to use in bread baking or soaking/cooking pulses
  11. Mix the curds with the dried fruit and flavourings
  12. Beat the eggs well and stir into the curd mixture with the sugar and melted butter
  13. Roll out the pastry and line 4 oven-proof saucers/sideplates before adding the curd mixture
  14. Bake in a moderate oven (180ºC/350F) for 20 minutes or until set
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-yorkshire-curd-tarts/

Preserved plums

Thursday, September 18th, 2014

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washed plums in an aluminium colander

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!

spiced plum chutney ingredients

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.

bottled spiced plum chutney

I used recipes from the good old Cordon Bleu Preserving recipe book for both.

stoning plums

The job of stoning was a monotonous, boring job but the resulting preserves were well worth the toil!

plums with spice mixture

When the chutney was cooking the house was filled with the most delicious smell – I wish I could bottle that alone!

Here’s the spiced plum chutney recipe:

1⅓kg/3lb plums
1tbs ground ginger
1tbs ground allspice
2tbs ground mustard seeds
2tbs dried chilli flakes
10 cloves
30g/1oz salt
425ml/¾pt white malt or white wine vinegar
450g/1lb soft brown sugar

  1. Wash & stone the plums and put them in a pan with the ginger, allspice, mustard seeds and chilli flakes
  2. Tie the cloves in a muslin bag and add to the pan
  3. Add the salt and 300ml/½pt of the vinegar
  4. Simmer gently until the plums are soft (about 3 hours)
  5. Put the sugar into a large measuring jug/basin with the remaining vinegar and leave to dissolve. Add to the plums when cooked
  6. Bring to the boil and allow to boil gently until thick (about another 2 hours)
  7. Pour into warm, sterilised jars and screw down immediately
  8. Leave for 4-5 weeks before using

softened plums in a saucepan

And here’s the jam recipe

2.75kg/6lb plums
300ml/½pt water
3kg/6½lb granulated or preserving sugar

  1. Wash the plums, cut them in half and remove the stones
  2. Tie half the stones in muslin
  3. Place the fruit in a preserving pan with the water and cook gently until tender
  4. Add the sugar and heat gently until dissolved
  5. Add the bag of stones
  6. Boil rapidly for about 25 minutes or until the jam sets when tested
  7. Remove the bag of stones and pour the jam into warm, dry sterilised jars. Cover and tie down

plum jam boiling in a saucepan

It’s a deliciously sweet accompaniment to morning croissants.

croissant with plum jam