Blog Archive:

Walnut Cookies

Walnut Cookies
Print Recipe
Servings Prep Time
36 cookies 45 min
Servings Prep Time
36 cookies 45 min
Walnut Cookies
Print Recipe
Servings Prep Time
36 cookies 45 min
Servings Prep Time
36 cookies 45 min
Ingredients
for dough
for garnish
Servings: cookies
Instructions
  1. Preheat oven to 200c / gas 3
  2. Mix all dough ingredients to a good mixture, over it and let it rest in the fridge for 60 min.
  3. Roll the dough out, making sure its 1 cm thick across the entirety
  4. Cut your prefered figure out of it then lay them on the baking tray
  5. Cut the walnuts into half and press one or two in each center of a cookie
  6. Put the cookies in the oven for 15 min
  7. In the meantime stir the sugar powder with egg white of the second egg
  8. After the cookies are done, let them cool and apply the garnish.
Share this Recipe

Honey Oat Bread

Honey Oat Bread
Print Recipe
Servings Prep Time
1 loaf 20 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time
40 minutes
Honey Oat Bread
Print Recipe
Servings Prep Time
1 loaf 20 minutes
Cook Time
40 minutes
Servings Prep Time
1 loaf 20 minutes
Cook Time
40 minutes
Ingredients
Servings: loaf
Instructions
  1. To make the oat bread, grease loaf pan. In a large bowl combine the brown rice flour, xanthan gum, sorghum flour, cornstarch, oat flour, yeast and salt.
  2. In a separate large bowl combine the water, cider vinegar, oil, honey and eggs mix until combined.
  3. Add the dry ingredients and mix somewhere.
  4. Spread the mixture into the loaf pan. Sprinkled some oats on the top and press into the dough gently. Let rise for two hour in a warm location.
  5. While the bread is rising, preheat the oven to 350 degrees.
  6. Bake for approximately 40 minutes until golden.
Share this Recipe

Buttermilk Biscuits

Buttermilk Biscuits
Print Recipe
Servings Prep Time
10 30 minutes
Cook Time
30 minutes
Servings Prep Time
10 30 minutes
Cook Time
30 minutes
Buttermilk Biscuits
Print Recipe
Servings Prep Time
10 30 minutes
Cook Time
30 minutes
Servings Prep Time
10 30 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. In a large bowl, combine the rice flour, potato starch, sorghum flour, xanthan gum, baking powder, baking soda, sugar and salt and stir to combine. Cut in the cold butter with a knife. Add the buttermilk and mix with a spoon until well combined.
  2. Wrap the dough in a plastic wrap and place in the refrigerator for 60 minutes. While dough is chilling, preheat the oven to 450 degrees and line a baking sheet with a parchment paper.
  3. Remove the dough from the refrigerator and between the sheets of plastic, roll out the dough to a thickness of about an inch to an inch and a half, depending on how large you'd like your biscuits. Peel back the top layer of plastic and cut out rounds of dough using a floured biscuit cutter .
  4. Place dough on the prepared baking sheet. Re-roll any leftover dough and again cut out rounds of dough.
  5. Use your hands to shape any small, left-over dough.
  6. Place the baking sheet in the preheated oven and bake for approximately 20 minutes, until the biscuits are golden.
Share this Recipe

Cranberry Crumble Tart

Cranberry Crumble Tart
Print Recipe
Servings Prep Time
1 Tart 30 minutes
Cook Time
90 minutes
Servings Prep Time
1 Tart 30 minutes
Cook Time
90 minutes
Cranberry Crumble Tart
Print Recipe
Servings Prep Time
1 Tart 30 minutes
Cook Time
90 minutes
Servings Prep Time
1 Tart 30 minutes
Cook Time
90 minutes
Ingredients
Flaky Tart Dough
Filling
Topping
Servings: Tart
Instructions
  1. Place butter pieces on a plate, and chill them in the freezer for 10 minutes.
  2. Place flour, sugar, and salt in food processor, and process until mixed.
  3. Add frozen butter pieces, and mix until the mixture is clumpy.
  4. Transfer the dough to a large bowl. Sprinkle a tablespoon of water over the mixture, and stir it in by fluffing the mixture with a fork. Continue adding water one tablespoon at a time and fluffing the mixture three times
  5. Turn the dough out onto the counter, and knead it gently a few times. Flatten it into a disk, wrap it in plastic, and refrigerate it for 60 minutes.
  6. Roll the dough out into a circle, a finger thick. Place the dough circle on a sheet pan, cover it with plastic wrap and let it rest for 60 minutes
  7. Press the dough into and up the sides of a tart pan. Trim the dough so that it fits the tart pan. Dip your finger in cold water, and run it around the inside wall of the dough to moisten it.
  8. Preheat oven to 375 degrees. Once oven is preheated line the tart shell with foil, and fill it with pie weights, beans, or rice.
  9. Bake for 20 minutes till the foil can be lifted easily away from the dough. Remove the tart from the oven, lift out the foil and weights, and return the tart to the oven.
  10. Continue baking for another 25 minutes.Transfer to a rack and cool completely.
  11. Coarsely chop about half of the cranberries with a knife. In a large bowl, combine the chopped and whole cranberries, sugar, orange zest, flour, and cinnamon.
  12. Scrape the filling into the cooled tart shell.
  13. Combine flour, sugar, and salt in bowl of stand mixer. Add butter, and mix on medium-low until mixture forms lumps.
  14. Reduce oven to 350 degrees, and bake tart for 45 minutes, until fruit is bubbling and topping is golden brown. Carefully transfer the tart to a cooling rack.
Share this Recipe

Peanut Butter Pie

Peanut Butter Pie
Print Recipe
Servings Prep Time
1 pie 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 pie 10 minutes
Cook Time
15 minutes
Peanut Butter Pie
Print Recipe
Servings Prep Time
1 pie 10 minutes
Cook Time
15 minutes
Servings Prep Time
1 pie 10 minutes
Cook Time
15 minutes
Ingredients
Crust
Filling
Topping
Servings: pie
Instructions
  1. Blend together and press into 9-inch pie plate. Bake at 350 for 10 min. Let cool.
  2. Beat cream cheese with peanut butter until smooth. Add sugar and beat until well combined. In chilled bowl with chilled beaters, beat heavy cream until soft peaks form. Fold 1/4 into peanut butter mixture, then fold in the rest.
  3. Gently mound filling in crust and chill 4 hours or overnight.
  4. Bring cream to a boil. Remove from heat. Stir in chocolate chips. Let cool 15-20 minutes. Pour over pie. Chill for 30 minutes.
Share this Recipe

Tomato Focaccia

Tomato Focaccia
Print Recipe
Servings Prep Time
2 20 minutes
Cook Time
40 minutes
Servings Prep Time
2 20 minutes
Cook Time
40 minutes
Tomato Focaccia
Print Recipe
Servings Prep Time
2 20 minutes
Cook Time
40 minutes
Servings Prep Time
2 20 minutes
Cook Time
40 minutes
Ingredients
Dough
Toppings
Servings:
Instructions
  1. Whisk together the flour, salt, and yeast in a large bowl. Pour in the ice water, stirring as you pour and mixing until thoroughly incorporated. Add 1 tbsp olive oil and stir some more. The dough should be slightly stiff but still wet enough to stir and slightly sticky. Brush the top with a little olive oil and cover the bowl with plastic wrap. Refrigerate the dough for 5 hours. After that remove the bowl from the refrigerator and let the dough rise, covered, at room temperature for 12 hours.
  2. Generously coat a round baking pan with olive oil. Put the dough into the pan, drizzle 1 tbsp olive oil over the top, press the dough out to the rim of the pan. Cover the pan loosely with plastic wrap. Refrigerate the dough for 3 hours. Then remove the pan from the refrigerator and let it rise at room temperature until puffy and almost doubled size
  3. Prepare the toppings while the dough is in its final rise. If using pancetta, put the pancetta cubes in a dry nonstick skillet over medium heat. When the pancetta begins to sizzle, lower the heat to medium-low and sauté, stirring from time to time, for 10 minutes.
  4. Combine the rosemary and the 2 tbsp olive oil in a small bowl. Let the oil sit until the dough is ready.
  5. Place an oven rack in the lowest position in the oven and heat the oven to 475 F/240 C/gas 9.
  6. When the dough has risen, remove the plastic wrap. Arrange the cherry tomatoes on top of the dough, pressing them in lightly. Then press in the diced onion, and finally the pancetta cubes. Gently brush the rosemary-oil mixture over the top of the dough and sprinkle with sea salt.
  7. Bake the focaccia for 30 minutes,
  8. Set the pan on a wire rack to cool for 10 minutes.
Share this Recipe

Sesame Seed Buns

Sesame Seed Buns
Print Recipe
Servings Prep Time
10 buns 15 minutes
Cook Time
20 minutes
Servings Prep Time
10 buns 15 minutes
Cook Time
20 minutes
Sesame Seed Buns
Print Recipe
Servings Prep Time
10 buns 15 minutes
Cook Time
20 minutes
Servings Prep Time
10 buns 15 minutes
Cook Time
20 minutes
Ingredients
Servings: buns
Instructions
  1. In bowl combine water, butter, egg, flour, sugar, salt, and yeast.
  2. start mixing until dough becomes soft and smooth.
  3. Move the dough to a buttered glass bowl, cover it with a towel, and let it rise for 3 hours, until it has nearly doubled.
  4. Seperate the dough into 10 pieceso 8 pieces.
  5. Roll each piece into a ball. And put the balls on a sheet pan lined with baking parchment and flatten them to acros 3 inch.
  6. Cover the baking sheet with a towel or plastic wrap, and let the buns rise for 30 min.
  7. Preheat oven to 375 degrees.
  8. Brush the buns with the egg white, and sprinkle sesame seeds on top.
  9. Bake the buns for 20 minutes
Share this Recipe

Grandma’s Pumpkin Pie

Grandma's Pumpkin pie
Print Recipe
Servings Prep Time
16 Slices 30 minutes
Cook Time
60 minutes
Servings Prep Time
16 Slices 30 minutes
Cook Time
60 minutes
Grandma's Pumpkin pie
Print Recipe
Servings Prep Time
16 Slices 30 minutes
Cook Time
60 minutes
Servings Prep Time
16 Slices 30 minutes
Cook Time
60 minutes
Ingredients
Servings: Slices
Instructions
  1. The Filling
  2. Pre heat the oven to 200c / Gas mark 6
  3. Cut the pumpkin in half and scoop out the seeds and stringy parts.
  4. Cut the reaming parts of the flesh into chunks and place in a saucepan.
  5. Add water to the saucepan, just enough to cover the pumpkin, then put the lid on.
  6. Bring to boil, turn down and allow to simmer for 30 mins.
  7. You want the pumpkin chunks to be soft enough to mash, cook for longer if required.
  8. When ready, drain, cool and remove the peel from the chunks.
  9. Transfer the chunks to a medium sized bowl and mash.
  10. Drain away the liquid from the bowl. you want approximately 500g of mashed pumpkin.
  11. Do this next part when you have your pastry dish ready.
  12. Using an electric mixer, beat the following ingredients together: cinnamon, eggs, evaporated milk, ginger, nutmeg, pumpkin, salt and sugar
  13. Pour the mixture into your pie dish and bake for approximately 40mins.
  14. When cooked your knife will come out clean when tested.
The Pastry
  1. In a medium sized mixing bowl, mix together the flour and salt.
  2. Rub in the butter and add a tbsp of water. Repeat this until the pastry holds together.
  3. Roll the pastry into a ball and then roll to approximately 1/4cm in thickness.
  4. Place the rolled out pastry to your pie dish. Gently press the edges and cut off any excess.
Share this Recipe

Apple Raisin Cake

Apple Raisin Cake
Print Recipe
Servings Prep Time
12-16 slices 30 minutes
Cook Time
75 minutes
Servings Prep Time
12-16 slices 30 minutes
Cook Time
75 minutes
Apple Raisin Cake
Print Recipe
Servings Prep Time
12-16 slices 30 minutes
Cook Time
75 minutes
Servings Prep Time
12-16 slices 30 minutes
Cook Time
75 minutes
Ingredients
Servings: slices
Instructions
  1. Preheat oven to 350°F
  2. Butter and flour a 12-cup bundt tin, knocking out excess flour.
  3. Sift together flour, baking soda, and salt.
  4. In a large mixing bowl, mix together oil, eggs, sugars, spices and vanilla.
  5. Add the flour to the mixture. Fold in the mixture gentle to allow air to get in.
  6. Add in the apples and raisins and gentle fold into the mixture.
  7. When ready, transfer the mixture into the tin.
  8. Bake in middle of oven for about 1.25 hours.
  9. Always check to make sure the center of the cake is fully cooked.
  10. You can also decorate this with a drizzle of icing over the top of thecake once cooled.
Share this Recipe

Volcano Potatoes

Volcano Potatoes
Print Recipe
Servings Prep Time
2 12
Cook Time
55
Servings Prep Time
2 12
Cook Time
55
Volcano Potatoes
Print Recipe
Servings Prep Time
2 12
Cook Time
55
Servings Prep Time
2 12
Cook Time
55
Ingredients
Servings:
Instructions
  1. Wrap your potatoes in foil and bake for 25 minutes at 220ºC/430ºF.
  2. Leave to cool slightly, unwrap and cut the top and bottom off the potato.
  3. Hollow out the potatoes, leaving a little potato at the bottom to hold in the molten lava.
  4. Stick in a huge chunks of cheese, ensuring that the stick towers 1cm or so above the top of the volcano.
  5. Wrap 3 rashers of bacon around each potato, and stick in some toothpicks to hold the bacon in place while it bakes.
  6. Pop them down on a tray and bake for 30 minutes at 200ºC/400ºF.
  7. Bring out, glaze with bbq sauce, then return to the oven for a further 10 minutes.
  8. Mix together the sour cream and hot sauce, dollop on top of the volcanoes and sprinkle over a little spring onion.
Share this Recipe