Search Results

As Mentioned in Day 42 of The Challenge We made baking powder biscuits ( sort of non-sweet scones, very tasty if not strongly flavoured despite the unflattering name) for our Pork Shoulder Roast, and then decided to have the rest for dessert with a blueberry and port sauce and a chocolate sauce. It was very tasty, with the sauce melting the dollop of crème fraiche over the top, although possible not strictly speaking necessary after the pork roast. A beautiful way altogether of celebrating our last night of holiday before going back to work. Ingredients: For the biscuits: 2c flour 4 tbsp butter 2/3 c milk 2 tsp baking powder For the Blueberry Port Sauce: 2 c blueberries 2 tbsp sugar 1 tsp cinnamon 1/4 c ruby port 1) Mix the flour and baking powder together and then cut the butter into the flour in small pieces. Rub the butter into the flour with fingertips until it forms a crumby dough. 2) Add milk and mix it into a light, soft dough, then knead briefly until smooth. 3) Roll the dough out to 1-1.5 cm thick on a floured surface. Cut with a floured cutter or glass into rounds and place these on a greased baking sheet, leaving a little room for the biscuits to expand. Bake 12-15 minutes at 230°C, until golden brown on top and risen. 4) To make the blueberry and port sauce, place berries in a saucepan with 1/4 c water. bring to a simmer, and cook gently for 10 minutes or so. Add the sugar, cinnamon and port and stir, cooking until the desired consistency is reached. Taste test and adjust sugar or spicing. 6) Serve the biscuits hot with the sauce drizzled over and a dollop of crème fraiche. Decadent but quick and easy, this was beautiful for a lazy evening.

All four variants were good though.

made rather a big batch of cornbread stuffing, knowing there would be leftovers, which is always a good It was good served up with a little extra cranberry sauce or mustard, but it was a very moist dish and

It was good, but still missing something.

Some I am cooking with now, for tasty, warming autumnal foods, while others I am roasting and then freezing this roasted pumpkin purée, I decided to make more muffins - still in a bid to stock up on breakfast foods

I received Salt Fat Acid Heat for Christmas and read through the food science part.

After a big shop for fresh veg (and not quite enough fridge space for everything), craving something quick and easy, but healthy and tasty, I pulled this together and it made a great dinner! And the Wonderbag, as so often happens, helped a huge amount (use a crock pot or slow cooker). Ingredients: 1 tbsp olive oil 2 onions, chopped 1/2 head of garlic, chopped 2 carrots, chopped 2 zucchini, chopped 1 sweet potato, chopped 2 c roasted pumpkin (I pulled mine out of the freezer from the stash I set aside during pumpkin season) 2 tsp zathar 2 tsp sumac salt and pepper to taste 400 g chickpeas 1 c bulgur wheat 1) Heat oil in a heavy bottomed pot and sauté the onions and garlic until fragrant. Add the other vegetables except the pumpkin, and the spices and stir. Allow some of the veg to char a little. 2) Add the pumpkin, the chickpeas, bulgur and enough water to cover everything to about 1 cm above the level of the veg. 3) Bring to a simmer and then place in a Wonderbag or crockpot, or keep over medium heat until the water has largely been absorbed and the veg is tender, about 45 minutes. Serve. So it took slightly longer for the veg to cook than I thought, but this was so tasty, with surprisingly complex flavours given the very little seasoning that went into the dish. It worked both fresh and as a leftover and was very satisfying. I hope you enjoy it too!

Fall is here! And with it all those deliciously autumnal fruits like plums! What better way to celebrate the season on still-warm days than a plum smoothie, a marriage of the end of summer with early fall? Cool but warmly spiced, this smoothie hit the right notes. I don't usually share smoothie recipes as they are so basic, but I really liked the flavours in this one and couldn't resist! Ingredients: 2 c whey 1/2 c hazelnut yogurt 1/3 c raisins 1/2 c oats, 6-8 plums, pitted and roughly chopped 1 fig, quartered 1 tsp cinnamon 1/2 tsp Aloha Spiced Cacao A pinch of fenugreek 1/4 c chia seeds Place ingredients in a blender and whiz until smooth. Serve with gingerbread and enjoy! Enjoyed by all of us, although Little Bit was too busy sucking on his gingerbread to finish his smoothie until later...

After how good the Ginger and Pear Blondies were, the idea of trying a variant using rhubarb immediately

I wanted to play around with using fresh rose petals and thought a risotto might be a way of playing around with the flavours. It didn't come out quite as well as I had hoped, and the rose flavour was fainter than I had intended, but it was a tasty dinner and an interesting experiment, so I thought it worth sharing. Interestingly, the flavours came out more once I added some honey. Ingredients: 3 tbsp olive oil 1 onion, chopped 1 sweet potato, chopped 3 c fresh rose petals, mostly yellow 1 1/2 c Arborio rice 3/4 c whey 2 1/2 c rosé wine 1 c parmesan 1 tbsp honey 1) Heat 2 tbsp of oil in a saucepan and add the Arborio rice. Sauté until translucent then add the whey. Cook over medium-low heat, stirring frequently. 2) Meantime, heat the remaining oil in a frying pan and sauté onion until translucent. Add sweet potato and cook until tender. 3) Gradually add the rosé to the rice as the liquid is absorbed, and continue stirring. 4) When sweet potatoes are tender and just beginning to brown, add rose petals and cook, stirring, until they wilt. Set aside. 5) When the liquid has been absorbed into the rice and it is tender, add parmesan and stir in. Add honey and then vegetables. Serve hot. This one had mixed results. It may be that the combined whey and rosé were too acidic. Or it may be that the parmesan was too strong a flavour for the poor rose petals. Either way, initially, it was a little disappointing. Once we added the honey, it tasted nice, but not spectacular and the rose flavour was not very strong. I'd like to try rose petals in a water-based infusion next as they don't seem to be very lipophilic. In neither the oil nor the milk have they given up particularly strong flavours when fresh. Still a tasty dinner though, and as far as failures go, very definitely edible, although not what I had been aiming for.