Tag Archives: bake

25/52 Rhubarb Merengue Pie

2 Jul

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Home made rhubarb curd, topped with a mountain of merengue and served to friends.  Yummy!

Banana bread 17/52

27 May

A quick and tasty bake. Perfect for freeing your house of manky bananas 🙂  This one had the welcome addition of figs for a bit crunch.

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A good addition to any (every) lunchbox.

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Sea Salt millionaires shortbread 16/52

27 May

So we attempted to make sea salt caramels that were mean to be hard and crunchy. This however didn’t work, the caramel refused to set!

So a few days later I whipped up a batch of shortbread and pressed it down into a square tin for baking. Whilst it was in the oven I reboiled the caramel.

Once the shortbread was cooled the caramel was poured over it. A few Maldon sea salt crystals graced the mix. Dark chocolate covered the caramel and had a touch more salt on it.

Om nom nom 🙂

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Chocolate Nutella Tear and Share bread 11/52

24 Mar

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I made this simple recipe for a picnic with our lovely friends, the mother in law and nephew’s. Fortunately I can confirm that this was universally popular 🙂

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Essentially comprised of a sweet dough mix, laced with chocolate chunks and smothered with Nutella and hazelnuts this bake was scrumptious. Most closely resembling a chocolate Chelsea Bun,  I will definitely be making this again.

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Scones 10/52

11 Mar

If you have ever made a homemade scone you will be amazed at how rewarding they are for something that requires so little effort! And you will never enjoy a shop bought one again!

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They take about 5 minutes to make and 10 to bake. Then if you are particularly greedy,  you can eat them hot from the oven dripping with cream and soaked with jam!

Simply rub some self raising flour, extra baking powder, salt and butter together with your finger tips. Once you have an even mix, stir in milk until you get a smooth dough. I use a knife for this part. Like pastry, scones dough is better if you touch it as little as possible.

Flour your surface and pop the dough on it. I don’t roll mine out I just beat it with the edge of my hand until it is about 2cm thick. Dip your cutter in flour between each slice. This helps your scones to rise.  Cut out as many thick rounds as you can, bake and enjoy!

As I have been a real bumpkin in the past few weeks I was able to serve these with homemade jam.

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I took advantage of a ridiculous offer of £4 for 2kg of cherries and made masses of cherry jam and conserve. The conserve benefited from a slug of damson gin and some vanilla.

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Rhubarb and vanilla is my favourite and made with early forced rhubarb its a delightful pink colour!  I have also finally sorted out a custom stamp so my baking creations can now be labelled up!

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Plum Kuchen 9/52

3 Mar

Mr M’s favourite cake. This is a full on plum and almond sensation, this week it was super pretty as we had yellow and red plums.

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Kuchen is a simple cake/tart that has a high impact on your taste buds.  The base is an almond paste, made from sugar, butter, lemon zest and ground almonds. Once rubbed to breadcrumbs a quarter of the mix is set aside for the crumble like topping. And egg is beaten into the remainder to make a paste. The paste is then used to line a fluted loose bottomed tin and refrigerated for half an hour.

Meanwhile a mountain of plums are stoned and chopped. For some reason these are more delicious if homegrown 🙂  I am really keen to try making this with Dittisham plums. Another option is a red, yellow,  green traffic light version using greengages…

To the refrigerated base a thin layer of marzipan is added. Then the plums top this and are sprinkled with the crumble mix.

40 minutes in the oven makes a delightful tart with a mix of textures. Crumbly topping, juicy plums, slightly caramelized marzipan that it’s chewy in contrast to the crisp base.

 

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This is best eaten quickly and is delicious hot or cold.

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Peanut butter cookies 7/52

19 Feb

Gooey, salty, nutty, choc chip heaven. These are my favourite cookies and so simple. Another Hummingbird Bakery classic which I love to make.

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Butter is creamed with 2 types of sugar (muscavado and caster) until light and fluffy. A generous few dollops of chunky peanut butter and some vanilla essence are beaten in with an egg. Bicarbonate and some flour finish the essential mixture (chocolate is apparently an optional ingredient in some parallel universe!)

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Dollops of mix were spooned onto baking trays and then baked for 10 minutes at 170C.

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It’s important with cookies that you allow lots of space for spreading and that you cook them for as long as the recipe says. They will be gooey when you take time out of the oven. This is important to keep the central gooeyness which is integral to an A grade cookie! As the cool. The butter in them solidifies, giving them a crunch and goo all at the same time! Happy days.

These were yummy, but I knew they would be as it’s a recipe I have made quite a lot! Opted for something simple this week as we have been in DIY chaos!

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Maybe Bara Brith next week 🙂

Doughnut muffins – 2/52

13 Jan

In November 2011 there was a recipe and a boy.  The boy liked the recipe very much. It was for doughnut muffins. In the months that followed the boy could be heard to proclaim often and a great volume in an inquisitive tone DOUGHNUT MUFFINS?!?

One day in January 2012 when the boy had been very good his plea for doughnut goodness met with success! And so his very nice wife got to work.

Flour, baking powder, sugar, salt and nutmeg were mixed together. The wet ingredients of buttermilk, vegetable oil, vanilla essence and an egg were beaten together. The two were combined to make a loose cake batter.  This was then poured into the muffin trays and cooked for 30 minutes until golden brown.

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Once removed from the oven they were immediately dipped in melted butter and rolled in caster sugar. Afterwards they were injected with strawberry jam.

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Whilst still warm they were gobbled. The boy was very happy and said thank you!

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The recipe was from an extract the Tea with Bea cookbook in Easy Living magazine, which has has now become another book for me to lust after!

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These were pretty damn tasty,  but it think most stuff would taste Amazing if you dunked it in butter and covered it in sugar! They are also super calorific and even the boy could only eat one. There are 8 left!