Tuesday, 24 April 2012
Monday, 22 November 2010
For the biscuit dough:
8tbsp cocoa powder
1 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
140g room-temperature butter
1 large egg
Take a pinch of the dough (about a small teaspoon sized amount) and roll into a ball. Place on a lined baking tray and slightly flatten the ball. Space the balls at least two inches to allow for spreading and bake for nine minutes at 190 degrees.
Tuesday, 12 October 2010
Yes, yes, I know it's long past the beginning of October and I did bake this well over a week ago, but I just haven't gotten round to writing it up. Going to work whilst still suffering the dregs of flu is no fun and it's been as much as I can bear to do to just flop through the door and curl up into a foetesian ball on the sofa and lament the fact that I didn't win the Euromillions last week.
On my travels around the infonets, I've discovered that Lakeland stock a tin designed just for monkey bread, recipe included! Perhaps if I'd won the Euromillions I could afford such frivolities...
Saturday, 2 October 2010
I can tell I'm on the mend though, because when I did get up I felt like eating something other than the obligatory tea and toast that I've been surviving on for over a week, and better yet I felt able to bake something easy. Mr. Tart's very generous mum bought us some presents earlier in the week to cheer us up and I got 3 baking books, one of which is Nigella Lawson's new book, Kitchen, which is full of lots of lovely recipes I can't wait to try and this recipe for Chocolate Banana muffins is taken from it. Warm, soft, sweet and chocolatey with an air of being nourishing, combined with a milky cup of coffee, these certainly hit the spot for my flu addled senses. They're also super quick and easy to whip up. I think it took me longer to separate the paper cases than it did to weigh out and mix the ingredients.
Chocolate Banana Muffins
At any rate, the garden was beautiful in the soft autumn sunshine so I tried to capture some of it. I'm sure the garden also smells lovely, but I have no sense of smell at the moment. Enjoy!
One of the carrots still growing, the aptly named Autumn King variety. This one has tomorrow's sunday lunch written all over it.
Wednesday, 29 September 2010
I made these fig bars before all of the above nonsense struck after managing to get a glut of beautiful black figs. I ate alot of them just as they were- fresh, sweet and jammy, wrapped in parma ham or with a little piece of sharp feta or creamy, tangy gorgonzola. As I had so many a few became a little too soft for my liking so went about looking for a recipe to use them up, with my love of fig rolls in mind. Fig rolls with their sweet, jammy filling wrapped in a crumbly golden stodge that is neither pastry nor biscuit are really rather heavenly, and I don't know if it's jst me but there's something very war time retro about them.
Monday, 6 September 2010
Stem Ginger Cookies
-Store in an airtight container, but only after scarfing down enough warm, spicy cookies to make you feel sick.
And for the love of all that is holy, if you finish up a jar of preserved stem ginger, DO NOT throw away the syrup. It is divine drizzled over ice cream or pancakes or use it to sweeten herbal tea, or hot water with some lemon juice and some of the syrup is wonderfully warming. Can also be used in place of normal sugar syrup in cocktails. Anything! Just don't waste the nectar of the gods!
Wednesday, 1 September 2010
I often find scones can be quite dense, but these were soft, crumbly and delicious. I suspect the addition of double cream instead of milk is responsible. Will definitely be making these again!