Search Results

The creation of these is a bit of a saga, so buckle up (or skip straight to the recipe). The recipe calls for quite a lot of oil and sometimes the dough can be oozy. I started out keeping the recipe exactly the same, just replacing the oil with apple sauce. I made the cookie recipe as per usual, just cutting the sugar and adding a little cream and some extra

I checked a few of my cookbooks, hoping to find a recipe to start me off, but there didn't seem to be anything even in cookbooks I thought might have a cracker recipe (the Tolkein cookbook, as I thought homemade crackers might do for a Lembas reference, the Food DIY book, as it seemed inline with other recipes Here is the result: Ingredients: Base recipe: 1 c barley flour 1 c wheat flour 1/2 c + 2 tbsp butter

After my earlier attempt at a tomato ketchup, I was inspired to play around with other ketchup varieties. One that I wanted to try, thinking that the vegetable would lend itself well to this, was beetroot. The challenge in making this ketchup was to make it taste properly ketchupy and not like borscht. I think I managed! Try it out for yourself and let me know what you think! Ingredients: 4 beets, peeled and chopped 1/2 head garlic, minced 1 onion, chopped 7 tbsp red wine vinegar 3 tbsp light brown sugar 1 tsp oregano 1 - 1 1/2 tsp thyme 1/2 - 1 tsp salt 1 - 1 1/2 tsp tandoori powder 1) Place beets in a saucepan and cover with water. Bring to a boil then reduce to a simmer, cooking, covered, until beets are tender. Add other ingredients, and continue to simmer, uncovered for about 20-30 minutes. 2) Cool the beets slightly then pour the contents of the saucepan into a blender and blitz well. Taste test, adjust, then transfer back to the saucepan and cook further until reduced to the desired gloppiness. 3) Meanwhile, boil clean jars for 15 minutes, completely submerged in water, thus sterilising them. While the ketchup is still hot, spoon into the jars one at a time (canning tongs come in handy here to fish the jars out of the boiling water), then wipe the rim, seal and place upside down on a clean towel to cool. I made my ketchup last week, and then we pulled it out this evening to have some, and I am really quite pleased with it. It tastes like ketchup, but it also still tastes like beet. And to my great relief, it does not taste like cold borcht!

As mentioned in Day 2 of The Challenge I grew up with cornbread. It is a comfort food, a good staple. Usually it was a breakfast food, served in bread or muffin form with eggs and jams. Sometimes my father baked in pieces of bacon. For years though, that was all it was, until I started cooking for myself. Then gradually other things made it in, like cheese or jalapeños. I started baking it over chilli and experimenting with it in different ways. This loaf is one of those ways. It is endlessly versatile. This time I put in brocoli and spinach because I had them on hand, other times it is other vegetables. I find that feta works well as the cheese, but so do others. The red curry paste was because I had some in the fridge and it felt like the right palette. Quick, easy, adjustable to whatever tastes, cravings or stores you have, and super tasty. Ingredients: 1 cup flour 1 cup cornmeal 1/4 cup sugar 2 tsp baking powder 1/4 cup vegetable oil 1 cup milk 1 egg 2 tsp red curry paste 2 tbsp jalapeños 1 onion, diced 6 sundried tomato halves, sliced 1/2 suçuk or other spiced sausage, in chunks 1 red chilli, sliced 1 handful of spinach, wilted 1/4 head of broccoli 1 disk of feta, cubed/crumbled 1) Preheat oven to 220°C. Combine dry ingredients, then add wet, stirring just enough to mix. 2) Add all other ingredients, reserving half the feta. 3) Prepare a loaf pan, and pour in the batter. Sprinkle the reserved feta over the top. 4) Bake for 45 minutes or until golden brown on top and a knife comes out clean. Serve as is, as a main or a side, with or without sauces or spreads. On Day 2 we had it as a main with different sauces. My husband liked it best with BBQ sauce, I preferred it with whole grain mustard. Butter, mayo and hot sauces worked too. Take your pick and enjoy!

As mentioned in Day 79 of The Challenge This was a hunch that I decided to follow and I am delighted I did. Both rosehips and pumpkins are in season just now and we have quite an abundance of both at the moment, so I decided to pair them up. I love traditional pumpkin pie (and will be making one soon), but wanted to try something different first. We had this with a dollop of plain yogurt and a sprinkling of cinnamon sugar. Ingredients: For the crust:(you can use a store bought crust if you want, but this is also very quick and easy, I promise! It is better if you have a half hour to let it chill before rolling it out, but it still works if you don't) 3/4 c flour 1/2 c cold butter, cut into pieces 1/4 c (approximate) milk 1 tsp of cinnamon sugar 1 small pumpkin, cut into 1.5cm thick arcs 2 c rosehip purée (made by simmering in boiling water then passing through a food mill or a sieve) 2 tbsp honey 1 tsp tandoori powder a pinch of salt 2 tsp cocoa spice 2 tsp of cinnamon sugar 1 tbsp butter, cut into pieces 1) To make crust, mix flour and salt. Cut in pieces of butter and mix together with fingertips until it forms a crumb like texture. Add water and mix with a fork, then knead into a soft dough. 2) Wrap in cling film and chill in the fridge for 30 minutes. 3) Roll out the pastry and line a pie dish with it, and stab it with a fork. 4) Mix the rosehip purée with the honey, tandoori powder, salt and cocoa spice. Spread on the pastry base. 5) Arrange the pumpkin on the rosehip mix, then sprinkle the cinnamon sugar and dot with the butter. Bake at 200°C for 35-40 minutes. This came out very well and just as I had pictured, except for the pumpkin I picked. It was less sweet than many of the others we have had recently. With the non-sweet pumpkin, the tart was tasty but it couldn't seem to decide whether it was lunch or dessert. My husband declares though that pumpkin or no he would eat an entire tart of the rosehip mix. It is quite an adult flavour (Not for a kid's birthday party, nor, it would seem, for my little sister), but a subtle and satisfying interplay of flavours.

As mentioned in Day 77 of The Challenge These were experimental, and came out very well. I wanted bread to go with our lunch. But we were out of bread, so I was going to make baking powder biscuits. But I was out of butter, so I decided to make corn muffins, but then realised that I had used the last of the eggs and milk already. So I made corn muffins with what I had - Apple sauce and apple juice instead of the eggs and milk. They were a bit sweeter than normal, and a little moister, but they worked! Ingredients: 1 c flour 1 c cornmeal 2 1/2 tsp baking powder 1/4 c sugar 2 eggs 1/4 c sunflower oil 3/4 c apple juice 3/4 c apple sauce 1) Mix together the dry ingredients. Gradually add the wet ingredients, mixing well to prevent lumps. 2) Spoon into muffin cups or into a prepared cake tin. 3) Bake at 200°C for 25-30 minutes. These worked very well? They are certainly more sweet than savoury, and worked best with just butter, no jam or chutney really did justice or had its own justice done on these muffins, but they were tasty never-the-less. In future, I might use a little less apple sauce, and probably cut the sugar a little. Definitely worth a try for a bit of variety though!

These Cherry Brownie recipes three ways- two cherry and almond white chocolate blondies and one cherry missing ingredients for successive recipe variations that I had originally set out to make - passion Two are blondie recipes, and one is for dark chocolate brownies. The original brownie recipe I grew up with, for dark espresso brownies, is my dad's, and he was teetering Try adding 1 TBSP of cream or milk to make the recipes squidgier.

This was a somewhat experimental recipe as I have made something similar-ish in the past but not quite

sure where I wanted to go with these, but then as I made up a batch of British Mix Spice for another recipe spice* 3 tsp baking powder 2 tsp dried orange peel 1 c pumpkin purée 1 c dark chocolate chips For a recipe

After how good the Ginger and Pear Blondies were, the idea of trying a variant using rhubarb immediately came to mind when I had a load of some of the biggest rhubarb I've ever seen (thanks to my dad and this year's freak weather conditions). These were beauteous. The acidity of the rhubarb played off against the sweetness of the blondies and apple like that was its sole purpose on Earth. I'm loving the flavour possibilities of blondies! Ingredients: 1/2 c butter, melted 1 c brown sugar 1 egg 1 tsp vanilla 1 tsp cinnamon 1/2 tsp baking powder 1/8 tsp baking soda 1 c flour 1 1/2 apples, diced 2 sticks rhubarb, diced 1/4 c milk 1) Place the diced rhubarb in a saucepan and cover with water. Simmer gently, reducing the liquid. Stir regularly! 2) In a large bowl, cream the brown sugar and butter together. Beat in egg and vanilla. Slowly add the dry ingredients and mix well. 3) Stir in the apples and rhubarb. Add enough milk or whey to make the batter thick but pourable. 4) Bake in a prepared baking tin at 175°C for 30-35 minutes or until a knife comes out clean. I loved these! The flavours played well and they were moist and caramelly and beautiful! You must try these while rhubarb is still in season! Even Little bit liked them and he is not always a cake person. Maybe a little on the cakey side, but that isn't a bad thing. They were moist and caramelised and beautiful.