Posts Tagged ‘recipe’

Cakes & Bakes: Redcurrant muffins

Thursday, July 17th, 2014

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Redcurrant muffin with a cup of tea | H is for Home

So far on our allotment, the only things that have come to fruition are the currant bushes that we inherited. The last time we were there we did a little bit of weeding but we spent the vast majority of our time picking shiny, jewel-like blackcurrants and redcurrants. We harvested almost a kilo of the latter – that’s over £10-worth from a supermarket! 125 grams of it was put towards making a batch of redcurrant muffins.

We acquired a silicon muffin tray in a boxed lot at an auction many moons ago that we surprisingly, have never used. Fished out, dusted down and washed; it turned out 6 big, beautiful muffin specimens! Silicon is a revelation – baked goods ease out of it with no cajoling whatsoever! If you’ve not tried it before, Lakeland does a good range of affordable silicon baking tins, pans and trays.

The redcurrant muffin recipe used here was found on the Abel & Cole website. The rest of the redcurrants have been put into the freezer temporarily, waiting to be turned into jam, jelly and relish; so keep a watch out for some more redcurrant recipes to follow!

Cakes & Bakes: Redcurrant muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: makes 12 small or 6 large muffins

Cakes & Bakes: Redcurrant muffins

Ingredients

  • 60g Stork or butter
  • 175g plain flour
  • 2tsp baking powder
  • ½tsp salt
  • 120g caster sugar
  • 1 large egg
  • 120ml milk
  • 125g fresh redcurrants
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Instructions

  1. Preheat oven to 180°C/350ºF/Gas mark 4
  2. Grease a 12-hole muffin pan (We have a 6-hole silicone muffin pan that makes lovely large, tall muffins!) or insert paper muffin cases
  3. Put the Stork/butter into a microwave-proof bowl or measuring jug and heat on a low setting for 20 seconds. Set aside to cool
  4. Sift the flour, baking powder and salt into a medium-sized mixing bowl
  5. Add all but 2 tbsp of the caster sugar - this is being reserved to sprinkle over the muffin tops prior to going into the oven
  6. In a small measuring jug, beat the egg a few times until the yolk & white is just combined
  7. Whisk in the milk and melted Stork/butter
  8. Pour the wet mixture into the dry mixture, stirring quickly and gently until flour is just dampened
  9. Gently fold in the redcurrants, being careful not to burst too many of them
  10. Spoon the batter into prepared muffin , filling each slightly more than half full
  11. Sprinkle the 2tbsp of reserved sugar over each muffin
  12. Bake for 20-25 minutes, until golden brown and an inserted skewer comes away clean
  13. Cool on a wire rack for a few minutes prior to serving
  14. Keep in an airtight container in a cool place for up to 3 days
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-redcurrant-muffins/

Cakes & Bakes: Bolo de fubá com coco

Thursday, July 10th, 2014

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slice of bolo de fubá com coco | H is for Home

I’ve finally succumbed to the World Cup-mania – this is a Brazil-themed blog post! Brazilians have a sweet tooth apparently, and this bolo de fubá com coco is a national favourite. Bolo de fubá com coco translates as ‘cornmeal cake with coconut’.

It’s quite a densely textured cake -  so folding in the beaten egg whites is an important stage in the proceedings. What isn’t quite so necessary, but makes the job that much quicker, is using quite so many mixing bowls and different electric mixers. You may even say that the time you save on the mixing, you lose on all that extra washing up! :-)

Using a Bundt tin is traditional but it’s not essential if you don’t have one, a large round cake tin will suffice. The cornmeal gives it a lovely yellow colour. It’s a tasty and very filling cake, so don’t cut yourself a massive slice! It’s a mid-afternoon with a cup of tea kind of cake.

Cakes & Bakes: Bolo de fubá com coco

Yield: makes 8-12 slices

Cakes & Bakes: Bolo de fubá com coco

Ingredients

  • For the cake
  • 225g/8oz unsalted butter, room temperature
  • 330g/11½oz caster sugar
  • 4 eggs
  • 200g/7oz plain flour
  • 250g/9oz finely ground cornmeal
  • 1 tsp baking powder
  • 235ml/fl oz coconut milk
  • 120ml/fl oz milk
  • 100g/oz dessicated coconut
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  • For the topping
  • 2 tbs granulated sugar
  • 2 tsp cinnamon
  • 2 tbs dessicated coconut
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Instructions

  1. Preheat the oven to 175ºC/350ºF/Gas mark 4
  2. Grease a Bundt cake tin or 23cm/9 inch round springform cake tin
  3. In a large measuring jug, combine the coconut milk, milk and dessicated coconut and set aside
  4. In a medium-sized mixing bowl, combine the flour, baking powder and cornmeal and set aside
  5. Separate the egg yolks & whites. In another medium-sized mixing bowl, and preferably using an electric hand whisk, beat the egg whites into soft peaks. Set aside
  6. Using an electric stand mixer on a medium speed, cream the butter and caster sugar
  7. Gently whisk the egg yolks before gradually adding them to the butter & sugar mixture mixing on a low speed all the while
  8. Still on a low speed, add flour & cornmeal mixture alternating with the coconut & milk mixture
  9. Gently fold in the beaten egg whites until well combined
  10. Put the mixture into the Bundt/cake tin and bake for 45 minutes or until an inserted skewer comes away clean
  11. In a small bowl, mix together the sugar and cinnamon and set aside
  12. Allow the cake cool for at least 10 minutes before carefully removing it from the tin and transferring it on to a serving plate
  13. Sprinkle the cinnamon sugar and dessicated coconut over the top
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-bolo-de-fuba-com-coco/

Cakes & Bakes: Date and nut energy bars

Thursday, July 3rd, 2014

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Date and nut energy bars

Let’s be honest, how many times do you make yourself a cup of tea or coffee and instinctively reach for the biscuit tin? I know I do… at least once a day! Well, if you want to banish that guilty feeling – or just give yourself a healthier option – these date and nut energy bars are for you.

There are just 3 ingredients and there’s no cooking or baking involved – just a couple of minutes (literally!) in a food processor and a few hours in the fridge.

Healthy, raw-food snacks don’t have to be boring, bland or cranky. These energy bars are going to replace those high sugar, high fat, high calorie cookies & biscuits… well, some of them anyway, I love a crumbly shortbread with a nice cup of Yorkshire tea! ;-)

Cakes & Bakes: Date and nut energy bars

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: makes 12 fingers

Cakes & Bakes: Date and nut energy bars

Ingredients

  • 125g/4½oz almonds (skin on or off)
  • 185g/6½oz dried dates
  • 100g/3½oz dark chocolate
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Instructions

  1. Put the almonds into a food processor and blitz until the almonds are chopped fine
  2. Add the dried dates to the ground almonds and blitz again until smooth
  3. Add the chocolate, broken into squares and blitz for a third time until finely ground
  4. Empty the mixture into an 18cm/7inch-square loose-based cake tin
  5. Press down firmly & evenly using a cranked palette knife or the back of a dessert spoon, paying attention to the corners
  6. Cover the tin in clingfilm/Saran wrap and put it into the fridge for at least 3 hours or overnight.
  7. Remove from the fridge, lift the square out of the tin onto a chopping board and slice into squares or fingers
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-date-and-nut-energy-bars/

Gooseberry pickle

Thursday, June 26th, 2014

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jars of home made gooseberry pickle | H is for Home

This year’s crop of gooseberries has been ever so slightly better than last year’s. We have a gooseberry bush in our back garden and another on our allotment, however both bushes seem to be afflicted by American gooseberry mildew. According to the RHS website, the fruit is still edible, each berry just needs to be given a good rubbing down and a wash – and the bushes need a good prune. It’s a good thing we didn’t have a bumper harvest then!

I went to my trusty vintage Cordon Bleu Preserving book to find some recipes that called for under-ripe (because in all honesty, that’s what they were!) gooseberries. I found recipes for gooseberry jelly with elderflower, gooseberry jam, gooseberry ketchup, gooseberry pickle and gooseberry relish. The pickle recipe was the only one that specifically mentioned unripe berries.

The recipe in my book required 2 pints of gooseberries – a very strange measurement to use – I guess you just fill up a couple of pint glasses! I worked it out at being 2 pints = 1kg. I only managed a paltry 500g of gooseberries so I’ve halved the recipe quantities here. The recipe also included cayenne pepper but we didn’t have any to hand, so I substituted it with an equal quantity of paprika. Once made, the pickle needs to be jarred up and stored away for a good six months. I reckon it would serve as a great accompaniment to fish or cheese board – I’ll report back my findings in December!

Gooseberry pickle

Gooseberry pickle

Ingredients

  • 500g/1 pint gooseberries
  • 115g/4oz demerara sugar
  • salt (the book doesn't specify quantities so I added 5g/⅕oz)
  • 570ml/1 pint white wine vinegar
  • 7g/¼oz mustard seeds
  • 85g/3oz garlic
  • 170g/6oz raisins
  • 7g/¼oz ground paprika
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Instructions

  1. Clean, top and tail the gooseberries and put them in a pan with the sugar, salt and half of the white wine vinegar
  2. Stir over a gentle heat until the sugar dissolves, then bring to the boil and cook until the gooseberries are tender
  3. In a large heatproof bowl, bruise the mustard seeds, chop & crush the garlic and mix both with the raisins and paprika
  4. Pour the boiling gooseberries over the mixture and add the other half of the cold vinegar
  5. Stir before decanting into sterilised Kilner jars
  6. Immediately screw down the jars and store for at least 6 months before use
http://hisforhomeblog.com/food/gooseberry-pickle/

Cakes & Bakes: Rhubarb and berry shortcake pie

Thursday, June 19th, 2014

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Rhubarb and berry shortcake pie |H is for Home

We have a rhubarb plant growing in a dolly tub our garden that hasn’t done at all well this year. The stalks normally stand tall and to attention but they seem to have lost their va va voom. They’re thin and bendy from the weight of their huge leaves. I decided to chop them all down today in the hope that they’d revive with more vigour next year.

We also still have an ice cream tub full of frozen blackberries that we picked late last summer. We kept some back when we did our jam & jelly making to use in compotes, crumbles etc. Ripening fruits are already in evidence on this year’s bushes so I thought I’d clear out the freezer in readiness for the new crop.

I found and adapted a rhubarb, blueberry and strawberry shortcake pie recipe found in Pie: Delicious sweet and savoury pies and pastries from steak and onion pie to pecan tart by Dean Brettschneider. It’s very much like a cobbler and is delicious hot or cold with vanilla ice cream, cream or – my favourite – a dollop of Rodda’s classic Cornish clotted cream!

Cakes & Bakes: Rhubarb and berry shortcake pie

Cook Time: 30 minutes

Yield: makes 8 slices

Cakes & Bakes: Rhubarb and berry shortcake pie

Ingredients

  • For the shortbread
  • 125g butter, softened & cubed
  • 125g caster sugar
  • 1 egg
  • 225g plain flour
  • 25g cornflour
  • 1tsp baking powder
  • For the filling
  • 3–4 stalks rhubarb
  • 3tbsp Demerara sugar
  • 250g fresh or frozen blackberries
  • 125g fresh or frozen blueberries
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Instructions

  1. Preheat the oven to 200°C/400ºF/Gas mark 6
  2. Line a shallow 20–22cm round cake tin or flan dish with baking/parchment paper
  3. Put the cubed butter and caster sugar into a medium mixing bowl and, using a hand-held electric whisk, combine until light and fluffy
  4. Add the egg before sifting in the flour, cornflour and baking powder. Combine until just mixed
  5. Press the dough evenly over the bottom of the tin/dish
  6. Set aside the remainder of the dough, covering it with cling film
  7. Trim & slice the rhubarb before putting it into a large, non-stick frying pan
  8. Sprinkle over the Demerara sugar
  9. Put the pan over a low heat shaking the pan occasionally, until fruit is almost tender
  10. Add the blackberries & blueberries to the rhubarb, gently mix for a few seconds before turning off the heat and allowing the fruit to cool
  11. Spread the lukewarm fruit over the shortbread base before carefully dabbing pinches of the leftover dough over the top, allowing a little of the fruit to peep through
  12. Bake for 30 minutes or until the shortcake top turns golden brown
  13. Remove from oven and allow to cool for 10 minutes before turning out onto a wire cooling rack and then onto a serving plate
  14. Sprinkle with icing sugar, slice and serve!
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-rhubarb-berry-shortcake-pie/