14 Jul 2014

Buttermilk Pecan Fudge

No Comments Baking

Who doesn’t like fudge? This is great for slicing up and giving as gifts and it’s ready from start to finish in a couple of hours.


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13 Jul 2014

Chocolate and Cherry Depth Charges

No Comments Baking and Cupcakes

Inconspicuous looking from the outside, but loaded with cherries, kirsch and cherry brandy. Makes 9 muffins.


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12 Jul 2014

Peanut Butter Granola

No Comments Baking

Crunchy peanut butter and maple syrup make this a great snack and also stay crunchy with milk for breakfast.


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11 Jul 2014

Peanut and almond granola

No Comments Baking

Big clusters and half peanuts make this good for snacking on and keep it crunchy with milk.


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10 Jul 2014

Cream scones – white choc cherry, ginger and orange raisin

No Comments Baking

These were awesome with the homemade jam from a couple of weeks ago. You can add pretty much any filling to them for a different flavour. Makes 12 scones.

Baked scones

Three types of scones

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09 Jul 2014

Bakewell Tart

No Comments Baking

Strongly flavoured of almond and packed with homemade raspberry jam. Makes around 8 servings.


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08 Jul 2014

Peach and Kiwi Jam

No Comments Baking and Jam

Didn’t need much thickening, this one set to a decent consistency after 20 mins of boiling. Makes about 6×8 oz jars.

  • 400g peaches (about 3 large)
  • 200g kiwis (about 3 medium)
  • 700g jam sugar
  • 60ml lemon juice
  • 3 vanilla pods
Directions
  1. Peel and chop the peaches and kiwis.
  2. Boil in a pan with the jam sugar and lemon juice.
  3. Use a potato masher to mashup up any big chunks.
  4. After 10 mins or so, add the vanilla pods. Carry on boiling/stirring until thck and jammy, then ladel into clean jars.
  5. Boil, submerged, in a waterbath for 10 mins.
04 Jul 2014

Stars ‘n’ Stripes Cookies

No Comments Baking and Cookies

In celebration of independence day, these cookies look fancy and taste good too. Makes about 12.

After baking

Baked stars and stripes cookies


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03 Jul 2014

Strawberry and Kiwi Jam

No Comments Baking and Jam

Strawberries are cheap and I always end up with way more than I can eat. Throw a couple of kiwis and some ginger in with them for about 8x 8fl oz pots.


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01 Jul 2014

Rhubarb and Ginger Chutney

No Comments Jam

Rich and great with cheese, this is easy to make and packed full of spices. The ginger wasn’t particularly strong though, so I’d add more next time.

Label for Rhubarb & Ginger Jam

Label for Rhubarb & Ginger Jam

Ingredients
  • 25g fresh root ginger, grated
  • 150ml red wine vinegar
  • 250g eating apples, peeled and finely chopped
  • 100g pitted dates, chopped
  • 100g dried cranberries or raisins
  • 1/2 tbsp mustard seed
  • 1/2 tbsp curry powder
  • 200g light muscovado sugar
  • 350g rhubarb, sliced into 2cm chunks
  • 250g red onions

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