I wanted to make something with pineapple. Or coconut. So I made a cake with both in it – it’s slightly adapted from a recipe I found on Pinterest (where else??!) and tastes amazing. Which is just as well because the bastard didn’t want to come out of the tin when it was cooked (despite being greased to within an inch of its life). Still, … Continue reading The one with the slightly buggered bundt cake.
A quince is a bit like a cross between a pear and apple, but not really edible raw – they’re beautiful poached, excellent when made into membrillo (a Spanish fruit paste to go with cheese), and really lovely when made into a jelly. I decided to take the jelly route after finding them in a grocer’s in Ipswich, as my mum used to make it … Continue reading Quince Jelly: Weird & Wonderful
If you enjoy laborious tasks, marmalade is for you. If you do not enjoy laborious processing and faffing, buy some Robinson’s and make do 😉 If you do decide to make marmalade, make sure you have a free 48 hours as you need to start the process the day before you’re intending to pot it up… Equipment: Tool for juicing e.g. reamer Large bowl Measuring … Continue reading No Barbers, just Sevilles: Marmalade.
These cookies are made with coconut oil – I’d never baked with it before and had some in the cupboard after buying it on a whim, so when I saw the recipe on Pinterest I started preheating the oven… Ingredients: 1/2 cup softened coconut oil (should have the consistency of soft butter) 1/2 cup caster sugar 1/2 cup light soft brown sugar 1 egg, beaten … Continue reading Chocolate Chip Cookies – no butter, still awesome.
I absolutely love hummus, so decided to make my own – and it turns out it’s stupidly easy. The recipe below makes an enormous amount so unless you’re having a party of 8 over for nibbles I’d halve it. While blitzing, you could add 50g of chopped sundried tomatoes, 1 tbsp of harissa or 50g caramelised onions to add an extra flavour element but it’s … Continue reading Hummus. Houmous. Chickpeas whizzed up, whatevs.
So after the rhubarb gin excitement, I found a recipe for pear liqueur which was too tempting to resist. This is currently “maturing” in my wardrobe so I’ll let you know how it turns out! Ingredients: 1 large pear (I used ‘Sweet Sensation’) 500ml vodka 100g golden caster sugar 1/4 nutmeg crushed into small pieces 6 cloves 1 cinnamon stick 1 jar large enough to … Continue reading Pear Liqueur. Pear-fect (sorry).
A friend of mine posted a picture on social media, depicting rhubarb and ginger gin liqueur – game over. I decided I wanted to make it. So….. here it is (cobbled together from various online recipes): Ingredients: (you can halve or quarter this for a smaller batch, the gin was just too good a deal to pass up haha!) 1.5l gin (doesn’t have to be … Continue reading It’s All Emu’s Fault. Rhubarb and Ginger Gin.
We received a panettone as a gift and I was stuck for what to do with it, so I decided to make a bread and butter pudding after I’d made some meringue because I had 6 egg yolks hanging about. This is adapted from a Gary Rhodes recipe. Ingredients: 1 medium/large fruit panettone, broken into chunks (if you don’t have one, you could use slices … Continue reading Panettone Bread and Butter Pudding. Tastes Like Christmas.
As the title suggests, I had been drinking wine when I decided to pinch a bit from a Nigella recipe (hence the chocolate meringue) and added some chestnut because there were some in the house from Christmas that I hadn’t found a use for. The result was very tasty, if slightly less aesthetically pleasing than I might have hoped! Ingredients: For the meringue discs: 6 … Continue reading Mont Blanc Gateau. Made it while half cut, still turned out ok.
I’d been planning to do this for weeks, and was very pleased with the result. The method itself, despite the laundry list of ingredients, was very easy, and it came out of the tin with ease! Be warned – the finished cake is enormous so be sure that you have plenty of people to give it to! I haven’t transcribed the recipe as I couldn’t … Continue reading Christmas Spectacular: Mulled Wine Bundt Cake.