All posts filed under: Recipes

‘I like’ Friday. The Pumpkin Spice Syrup Edition.

I do like a nice Autumnal coffee, a spot of flavoured syrup and lots of frothy milk. What I don’t like is commercial sweeteners or creamers or even flavoured coffee. This syrup is way better than the alarmingly orange Pumpkin Spice Latte at a certain coffee retailer in my opinion and won’t set you back $5.00 a coffee! So, what to do? Make your own flavoured syrup of course! I don’t have any fancy coffee equipment, I use a Chemex and this coffee frother, all low tech, and that’s how I like it. This syrup keeps in the fridge and I use about a dessertspoon full in a regular coffee mug, but you add what you need. Pumpkin Spice Syrup. 1 cup water A good handful of mulling spices 2 teaspoons grated fresh ginger 1 cup brown sugar 2 tablespoons pumpkin puree from a can (measure carefully and save the rest for pumpkin bread) 2 teaspoons vanilla extract Bring the water and spices and ginger to the boil and heat gently for 5 mins to …

Weekly Photos 19/52

  1.We spotted this guy as we walked to school through the woods.  I love the pattern on his shell. 2.More gelli plate goodness using grasses from my back garden. I printed on regular paper, old book pages and deli paper. 3&4. I went to the Missouri Botanical Gardens with some friends and we managed to catch the beauty before a massive storm marched through. 5. This weekend my youngest and I went for a paddle in the creek.  The water was very shallow so we managed to get further than we usually walk.  We found some old  shards of pots and a fossil or two. 6. We now have a 15 year old and I made some cupcakes with orange butter cream. 7. And I made some confetti cookies using a wonderful recipe from Smitten Kitchen. It was super easy and they look and taste fabulous!  Perfect for a teen birthday. I had a good week and I hope you did too. I am still processing the Blog Conference I attended over the weekend …

Bharta. Aubergine/Eggplant curry.

I have had a bumper crop of aubergines this year and when they started to grow, my first thoughts were ‘great, the aubergines are growing, but I don’t even like to eat them!’ I gave some away, made some recipes I didn’t like and then my friend Tracie at Beets and Birch blog suggested making Bharta. I did and I loved it! So my final batch of aubergines and chili peppers are all going into the curry. This meal will use up the last of the coriander in the garden too I think. Bharta or Aubergine Curry. (adapted from Madhur Jaffery’s book – ‘Madhur Jaffery’s World Vegetarian’ 1 large or a few smaller aubergines 4-6 tomatoes 1 onion Fresh chili(es) 1 tsp ground cumin 1 inch grated fresh ginger Prick  the aubergines,  tomatoes and chilis with a fork a couple of times each, then roast on a foil lined tray at 425 degrees for 40-60 mins until the aubergines are soft and have started to flatten.  Meanwhile chop the onion and fry in olive oil …

Malt Loaf Recipe

I miss Malt Loaf.  Dark brown squishy cake loaves which are best eaten sliced with a slap of butter alongside a cup of strong tea at your Grandmas. A British delicacy if you will, malt loaf is the best tea/coffee time treat.  I can’t find it here in the Mid West for love nor money! So I sought out a recipe and found one which involved yeast and kneading and one which was full of dried fruit soaked in hot tea.  I tried the second recipe and it was a hit!  I am so pleased to find a good malt loaf recipe, I am going to get stocked up on raisins and barley malt extract and get baking! Here is the recipe, taken from the BBC Good Food Magazine online. Sticky Malt Loaf Pre heat the oven to 300 degrees F and line a loaf tin (the original recipe recommends making two loaves, but I made one and it was just right for me).  I also read that someone made Malt Loaf muffins which is …

Halloween cookies – Witches fingers and Zombie fingers.

It’s the age old question around Halloween, What do witches and Zombies taste like?  Never fear, I am here to help! Here is a lovely recipe for witch and zombie fingers. Yum. Halloween Finger Cookies 1 cup butter softened 1 cup Confectioners sugar 1 egg 1tsp vanilla 2 2/3 cup flour 1 tsp baking soda Whole unsalted almonds for the nails Red icing (I used red writing gel) Green and Black food colouring Oven 325F.  Line two baking sheets with parchment paper. Cream butter, sugar and add the egg and vanilla extract. Add flour and baking soda.  Divide the dough into half and add a small amount of green colour to one half and a small amount of black to the other.  Mix in the colour. Chill the dough for 20-30 minutes.  Roll out the fingers using wax paper using about a teaspoon of dough for each. Use a butter knife to mark the knuckles and press an almond into the end of each for the nail.  Don’t worry about perfect shapes, the more bumps …

Homemade Pizza Two Ways

We make lots of pizza in our house, sometimes I am told it is too regular on the family dinner menu.  Boo to that, I say!  I love making pizza, it is so easy, the hardest part is remembering to make the dough far enough in advance to allow it to rise. Everyone can have a blob of dough and make their own pizza shape and variation and get all floury in the process!  In the interest of listening to the mob and trying to make pizza more interesting I decided to make a couple of variations to see how they worked. The first one is an idea from Pizza Express in the UK and when I had this pizza a couple of years ago when we were home, I was flabbergasted – what a simple but fab idea – why I (or anyone else for that matter)had not thought of this before, I don’t know.  The pizza has a hole in the middle which is piled with salad.  Well, how hard can this be …

Juneberry Muffins

Every year for a short period of a week or two, our little tree in front of our house produces lovely juicy purple berries.  The birds love them and every time we pick them I am sure there is a gang of mockingbirds waiting to pounce. We gather what we can and bake them into freezable goodies, this year I made lots of muffins.   The berries look like blueberries, but a bit bigger and not quite so blue,  they have a very subtle taste of almond when they are baked in a muffin.  Almost like I have added a touch of almond essence which I don’t, but I am sure it would complement the juneberries very well.   Juneberry muffins with streusel topping. (makes 6 large muffins) 1 1/2 cups all purpose flour 3/4 cup sugar 2 tsp baking powder 1/3 cup coconut oil 1 egg 1/3 cup milk (you may not need all of this) 1 1/2 cups berries Topping 2 tbsp white sugar 2 tbsp brown sugar 3 tbsp flour 3 tbsp …