Tag Archives: recipe

Crunchy, tasty, sweet and salty.

3 Mar

I’m one of those people who likes their sweets to be slightly salty.

Tasty homemade snack bars

Tasty homemade snack bars

I don’t cook with a lot of salt, preferring to use herbs and spices. I’ve bought into the ‘fact’ that too much salt is bad for you. However, there was a credible article in the Sunday Times the other week, highlighting new evidence which showed that the low sodium diet was as damaging as the high sodium one. My father has always just tipped the salt pot upside down and sprinkled it liberally over his plate, often then creating a small salt mountain on the side of the plate to dip forkfuls of food into. He’ll be 95 in a couple of months, so his super-high salt diet hasn’t exactly limited his life too much.

Anyway, although I like my sweets salty, I’m less keen on my savoury dishes being too sweet. I’m not a big fan of putting fruit into a stew or casserole. My exception is good redcurrant or rowan jelly with a roast meat. Or a not-too-sweet apple sauce with roast pork.

But back to the salty sweetness. When I was in the US last year, with a work colleague, we discovered Nature Valley’s Sweet and Salty Nut Granola Bars. It was love at first bite for me. They aren’t available here in the UK, although there’s a huge variety of similar products. But I can’t be trusted in a sweet shop, so have to confess I haven’t tried terribly hard to find a suitable substitute.

I hadn’t thought of making my own. Why hadn’t I? I must be entirely mad.

Anyway, once the thought came to me, I flicked through all my recipe books and scoured the internet for the perfect sweet and salty crunchy nutty bars. And then I adapted. This isn’t entirely true. I can’t lie. What really happened is that I came across a recipe on Half Baked Harvest’s blog and decided it was time to get experimenting. This recipe is adapted from hers. It is the perfect crunchy, sweet, salty, nutty snack. But it’s not as healthy as eating an apple, so although they are addictive, try to ration them.

Crunchtastic sweet and salty nutty bars

  • 250g / 3 cups porridge oats
  • 35g / 1 cup rice krispies (or any puffed rice cereal)
  • 40g / 1/4 cup roasted salted nuts (peanuts is fine, but mixed nuts would work just as well)
  • a pinch of salt
  • 1/2 tsp bicarbonate of soda
  • 125g honey
  • 130g peanut butter
  • 30g butter or coconut oil (I prefer to use coconut oil these days)
  • 1 tsp vanilla extract

Preheat oven to 350F or GM4. Line a 9″ x 13″ baking tray with greaseproof paper. Leave an overhang of paper over one long side of the tin (to make it easier to remove the bars later)

  1. Mix porridge oats, krispies, nuts, salt, and bicarb of soda in a large mixing bowl. Make a well in the centre
  2. Put the honey, peanut butter and butter (or coconut oil) in a small pan and warm gently till all the ingredients are melted
  3. Add the vanilla
  4. Stir the melted ingredients till they are all combined into a sweet and goopy sauce
  5. Pour all this melted mixture into the well in the centre of the dry ingreds.
  6. Stir well to combine it all together. Try to make sure there are no dry bits left in the bowl
  7. Pour this into the prepared tin. Get a big metal spoon (or a metal measuring cup) and lightly oil the back of it, then use this to press all the mixture down into the tin
  8. Put in the oven and bake for about 20 mins, or until golden brown. Watch out, it can go from perfect to ‘slightly burnt’ quite quickly.
  9. When you take it out of the oven, try to slide the whole lot out of the tray onto a heatproof surface, and then walk away from it for at least half an hour. (I’m only telling you to do this so that you don’t end up trying to cut the bars when they are still in your baking tray, and you end up ruining your tray, with knife scores across it)
  10. Once it is cool, try to cut it into pieces. You’ll need a sharp knife, and some of it might crumble a bit. Any extra crumbs left, pour into an airtight pot and use for sprinkling over yoghurt, or ice cream or in a crumble.
  11. Keep the bars in an airtight tin, for as long as possible. You may need to put them on a very high shelf, out of your reach. Or to give them to friends.

Suggested adaptations – you could add dark chocolate chips, or dried fruit (cranberries, chopped up apricots, raisins). Or desiccated coconut. Or, cinnamon would be nice, Or chopped dried apples, with some cinnamon, a pinch of cloves and some ginger. You could probably replace the honey with agave syrup, or golden syrup, although I’m not sure why you’d want to do that.

And apologies if you don’t have digital weighing scales. I was old-school for YEARS, but bought a digital set recently (so I could weigh out my 7g of yeast to make home made bread) and it has entirely changed how I bake. Just pop the bowl on the scales and add the next ingredient. Easy peasy. They’re not expensive and take up hardly any room in your cupboard. Isn’t it time to treat yourself?

Want to find more of my recipes? Take a look here: Shewolffe’s Recipes. If you like this, you’ll probably like my salty nut brittle, but go see what else is in there.

Blondie

23 Jan

The first record I bought was Abba’s Arrival. The second was Blondie’s Parallel Lines. I was a little in love with Debbie Harry. Weren’t we all?

Blondie has stood the test of time. But these days Blondie is less of an aural treat and more of an oral one for me. I have at last discovered the Blondie (as opposed to the Brownie). It’s a squishy tray bake, like a chocolate brownie, but with a caramelly buttery flavour, almost like butterscotch. And of course the regular blondie can be pimped up, by adding all manner of bling. In this recipe I’ve added dark choc chips, brazil nuts, ginger and dried sour cherries. And they rock.

Pimped up blondies

  • 100g butter, melted
  • 150g dark muscovado sugar, bashed to get rid of all the lumps (or use a soft brown or light muscovado sugar)
  • 1 large egg
  • 1 tsp vanilla extract
  • 140g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarb of soda
  • 1/2 tsp ground ginger
  • pinch of salt
  • 50g crystallised ginger, chopped into wee nibs
  • 50g dark chocolate, chopped into wee nibs
  • a handful of brazil nuts, chopped
  • a handful of dried sour cherries (or cranberries)

Grease and line an 8″ square baking tray. Pre-heat oven to GM5.

  1. Mix together the flour, baking powder, baking soda, ginger and salt. Leave to one side.
  2. In another bowl, whisk together the sugar and melted butter – this is easiest with an electric beater. Don’t worry if it’s still a bit bumpy and grainy.
  3. Add the egg and vanilla and keep beating – it’ll change colour to a much lighter tan and will become fluffy and almost moussy.
  4. With a large metal spoon stir the flour mix into the buttery mix. Fold it in, without beating, or you will lose the lightness of the mix.
  5. Add the ginger, nuts, chocolate and cherries (or whatever you are pimping the mix with) and stir through.
  6. The mix will be relatively thick. Spoon it onto the baking tray, and spread it out.
  7. Bake for about 25 minutes, until the blondies are smelling too good to leave for a minute more, and they look golden brown.
  8. Remove from oven and cool for about 20 mins before removing from tray and cutting into slices.

Perfect with an afternoon coffee. A proper real strong coffee.

Other ways to pimp your blondies:

  • Add smarties or M n Ms
  • Add any dried fruit
  • Try salted nuts if you enjoy that sweet-salt hit
  • Gobs of peanut butter stirred through once the mix is in the tray
  • Coconut
  • Chopped up mint toffees
  • Oh, just raid your cupboard, or the sweetie drawer (what you don’t have a sweetie drawer?) and see what inspires you

Sweet and salty nut brittle

18 Jan

Is salted caramel still on trend? A couple of years ago it seemed to be everywhere. And I was happy. I love that combination of sweetness and saltiness. I adore peanut butter, adore it even more on hot buttered toast with marmite. Or incorporated into a sweet with chocolate and a biscuit base.

So, a simple salty, nutty caramel brittle is pretty much the perfect sweet to make. And it turns out it was pretty much the perfect home-made Christmas present to give to nephews too! (Although obviously not for you, if your nephews have nut allergies).

Salty nut brittle 

  • 340g mixed nuts, preferably not salted. The type of nuts doesn’t really matter, but why not buy a bag of peanuts, of brazil nuts and pecans. Or hazelnuts, and macadamia and almonds. Whatever you prefer.
  • 400g sugar. Ordinary granulated sugar is fine, or you could use caster, or golden caster
  • 120mls water
  • 100g unsalted butter
  • 100g golden syrup
  • 1/2 tsp bicarbonate of soda
  • Maldon sea salt (there are other brands, but please use a good quality salt in flakes, not ordinary table salt)
  1. Preheat oven to 350F / 180C / GM 4
  2. Spread the nuts onto a big baking tray, as big as you’ve got – you’re aiming to get them into a single layer, if possible
  3. Roast the nuts in the oven for about 8 minutes, give or take. You’re looking for a golden browniness, not burnt.. and there’s a relatively short window of opportunity between the two. To make it easier in a minute or two, pour the nuts onto a large sheet of greaseproof paper or kitchen foil, or a bowl (this is so that you can QUICKLY pour them from whatever receptacle they are in, into a pan of hot hot hot caramel later on). While you’re at it, get another sheet of greaseproof paper, and line the baking tray with it, and leave to one side. You’ll need it soon.
  4. Now put the sugar, water, butter and golden syrup into a heavy based saucepan, and gently heat, stirring till the butter is melted and the sugar has all dissolved.
  5. Pop a sugar thermometer into the pan, and leave it in there while the mixture heats up to the boil. Keep it boiling, and stir occasionally if you can’t stop yourself
  6. Keep an eye on that sugar thermometer, and as soon as it reaches 150C (which incidentally is between ‘soft crack’ and ‘crack’ on my thermometer) take it off the heat, and quickly stir in the bicarbonate of soda.
  7. It should all swoosh up a wee bit which is exactly what you want it to do. Work quickly – pour in the nuts and stir them in. And then pour the whole lot out onto a baking sheet, with a piece of greaseproof paper on it
  8. Use the back of a spoon to spread the mixture nice and thinly … but not TOO thin
  9. Sprinkle generously with sea salt flakes
  10. And now walk away for a while. Leave it be. Come back when it’s cool
  11. Break it up with your hands and store in an airtight container. Then hide it somewhere you can’t reach, just to save yourself from eating more than you really should

I popped great big shards of this into kilner jars as Christmas present this year, and they went down a treat. If the shards had been smaller, I might have considered dipping them in chocolate to add to the sugar-salt-nut treatiness. It wasn’t required, but just imagine it enrobed with lush dark chocolate. Mmm.

For more recipes, go to my index here.

 

Desert Island Bites

3 Jan

I love Radio 4. I can’t remember what age I was when I first realised that it was what I wanted as the soundtrack to my life, but now it’s on whenever I’m cooking. And I cook a lot.

Weekends nearly always include Desert Island Discs, while I’m baking or making soup, or stew or something that’s caught my eye in a cookbook. I’ve never quite worked out what my eight discs would be, but it would probably include more 80s hits than I’d like to admit. And maybe some early Genesis. Years ago I decided my luxury would be a pack of cards, and my book would be a compendium of games of solitaire. But I think I’ve grown up since then, and doubt that I would want to while away my hours (days? weeks? months?) on my desert island perfecting game after game of solitaire. Or not. Because how many of the games would actually be all about chance and not about my skill level? How frustrating would that be?

Anyway, I’m no longer sure what my luxury would be – perhaps some endless supplies of glorious perfumes, so I could make my own hand and body lotions, with whatever I can forage (I’m imagining coconuts here) and then I could perfume them as I wished. Or I could just spritz myself with something delicious in times of need. One of my claims is that all situations can be improved with a spritz of perfume, and an application of lipstick. Many’s the time I’ve been seen to do this ‘double’ at my desk.

There’s a chocolate bar in the UK called a Bounty Bar. It’s a lovely soft coconutty thing, smothered in chocolate, either dark or milk. In the 80s the Bounty advert was set on a desert island, with beautiful people in cropped tops (it was the 80s remember) having a hedonistic time and eating Bounty bars. Well you would, wouldn’t you?

So, here is my recipe for my version of a Bounty Bar. It’s not really the same, but it is delicious. And very easy to make. And your friends will be very impressed when you give them a wee bag of your home made desert island bites.

Desert Island Bites

  • 3 cups desiccated coconut
  • 1/2 cup icing sugar
  • 1/2 cup condensed milk
  • 1/4 cup melted coconut oil
  • a very large bar of good quality chocolate – milk or dark, whatever you prefer
  1. Mix coconut and icing sugar in a large bowl
  2. Add in the condensed milk and melted coconut oil
  3. Mix well together (using your hands is the easiest way to do this, perhaps the stickiest as well)
  4. Take about a teaspoon sized bit of the mixture and roll it in the palms of your hand to create a wee ball
  5. Place the ball of coconut truffle on a baking tray lined with greaseproof paper
  6. Do this again and again and again until all the mixture is used up
  7. Pop the balls in the fridge or freezer for about half an hour
  8. Meanwhile, melt your chocolate in a double boiler
  9. Now comes the messy bit. Drop the balls, one by one, into the melted chocolate and then rescue them out again with a couple of forks. They might need a sort of a shoogle to shake of excess chocolate.
  10. Pop the chocolate coated truffles onto another baking tray lined with greaseproof paper, and when you’ve done them all, pop them in the fridge. Unless your kitchen is as cold as mine ,in which case you won’t need to.

Serve with an espresso after you’ve had a lovely relaxing supper. Or put them in a nice wee box with some tissue paper, to make them look a bit chi-chi, and give them to a friend who needs a wee treat. Or head off to your desert island and be a hedonist.

For more recipes, go to my index here.

The best cranberry sauce

30 Dec

Cranberry sauce. It’s one of those things that just happens at Christmas. With turkey. And stuffing and all those other bits. It pretty much gets lost in amongst all that other stuff, doesn’t it? And if you bought the sauce from a jar, then that might be just as well. In fact, why did you bother? Was it overly sweet and not terribly tasty? Well, make a decision now that next year you’ll make your own. It really couldn’t be simpler. This sauce recipe is unashamedly inspired by a delicious recipe for Cranberry and Orange Preserve from Thane Prince. I’d made the preserve a week or so before Christmas, and then prettied up all the jars and given them away as presents (except for one, so I’ll have the tastiest yoghurt for breakfast). The Best Cranberry Sauce

  • A bag of fresh cranberries (or go to the freezer and find that bag you froze you last year)… probably around 300g, or thereabouts. Don’t be too precious about exact weights or quantities in this recipe
  • A large orange (or hey, a couple of small ones)
  • Crabbie’s Green Ginger Wine (other makes are available)… if you don’t have any sitting forlornly at the back of your drinks cupboard, then what is wrong with you? Have you never been out for a long cold walk in the winter and been revitalised by a whisky mac on your return? OK, if you have none, buy some soon and you’ll have it for next year, and substitute with some syrup from a jar of crystallised ginger. Have none of that either? Just leave it out, it’ll be fine.
  • Some sugar
  1. Put the cranberries in a heavy-based pan, with a wee slosh of water. And start to warm them on a gentle heat
  2. Pare the skin from the orange with a vegetable peeler and pop in the pan with the cranberries
  3. Juice the orange, and add it to the pan too
  4. Slosh in a splash or two of Crabbie’s Green Ginger
  5. Bring to a gentle boil, adding more water if it seems too dry
  6. After 5-10 minutes (depending how gentle your boil is) the fruit will all have softened a bit. Now add the sugar, probably a tablespoon or two, depending how sweet you like your sauce
  7. Stir the sugar in so it dissolves – you’ll see the sauce change texture to a lovely glossy consistency as the sugar all dissolves into the liquid.
  8. Keep warm till you need it

This was delicious with the traditional Christmas roast, and all the trimmings, and would be equally tasty with almost any roast meat. Its tanginess will cut through any excess of fat that there might be, with roasted potatoes, and roasted veg and all that meat. And any leftovers will be perfect stirred into yoghurt, or made into a festive Eton Mess with meringue and cream. Or warmed on a plain sponge pudding. Or as the jam in a Victoria Sponge, with a sweetened mascarpone cream as well. I’d give you pictures of the sauce in its lovely Christmas-Day-Only silver sauceboats, but I was having too much fun cooking and eating to take any pictures on Christmas Day – sorry.

If you want to see other recipes you’ll find them all listed here. There’s even one for Cranberry Muffins, if you’ve still got some cranberries lurking in the bottom of your fridge. Or if, like me, you can’t resist buying them when they’re in season.

Traybake-tastic

15 Nov

I do love a traybake. You may have noticed that I have more recipes for chocolate brownies on this blog than perhaps is strictly necessary. But I haven’t really indulged my love of a traybake with other recipes. That is about to change. You can look forward to such joys as the Malteser Traybake, various variations on a flapjack and a frangipane bakewell style thing. But for today you have the utter delight that is Sue Lawrence’s Lemony Fridge Cake. Checking her book I see that she calls it Lemon Fudge Cake. Whatever you call it, its a great and super easy recipe; and the perfect go-to recipe if you have a spare packet of digestives and a can of condensed milk in the cupboard, and a lemon or two to use up.

For those who don’t know Sue Lawrence, do yourself a favour and seek her out, or at least her writing. Her books are very readable – both well researched and well-written. And I’ve tried many of her recipes over the years and not one has ever failed. That’s some good cookery writing. This recipe is taken from her Book of Baking (although for some reason I’ve re-written the instructions).

If you’re looking for instant results, this isn’t the recipe for you – but it needs no actual baking, and is simplicity itself.

Lemony Fudge Cake

  • 150g / 5 1/2 oz / 1 1/2 sticks unsalted butter
  • 200g / 7 oz condensed milk (half a regular can)
  • 400g / 14 oz digestive biscuits
  • 100g / 3 1/2 oz / 2/3 cup desiccated coconut
  • 300g / 10 1/2 oz / 2 1/3 cups icing sugar
  • juice of 1 large juicy lemon
  1. Line a 23cm x 33cm / 9 x 13in Swiss roll tin
  2. If you have a microwave, put the butter in a large bowl and melt it in the microwave. If you don’t do it in a large pan over a gentle heat
  3. While the butter is melting, smash the digestives till they are mostly breadcrumb-like. A few larger lumps are fine. I do this by putting the biscuits into a high-sided bowl and bashing it with the rounded end of a basic rolling pin.
  4. Pour the condensed milk in with the melted butter and mix them together.
  5. Add the crushed biscuits and coconut and mix well together
  6. Pour into the prepared tin and press down. Chill in a fridge for a couple of hours
  7. Mix the sifted icing sugar with the lemon juice and carefully spread this over the biscuit base. Use a palette knife to spread it so it covers the whole base. Chill again.
  8. Cut into bars. You should be able to get 24 bars in total.

If you want to see other recipes you’ll find them all listed here.

 

 

 

Find a recipe…

9 Nov

Scroll down below this post if you want to get straight to the blether and the recipes. This is an attempt at creating an index of my recipes. I have created some categories, which may only really make sense to me. They are:

  • Preserves
  • Homebaking
  • Drinkies and other strange things
  • Supper and sides

Basically if it doesn’t fit in any of the other categories, it will be in the Drinkies one. Anyway, have a browse, find something that sounds intriguing and take a look. I’m not promising that all the recipes are perfect, but I’ve only included ones that work for me. Oh, and because of a recent comment, I should add that where recipes are by others, I have credited them, usually with a link so you can see more of what they cook. Where I wasn’t following someone else’s recipe there is no credit. If you think I’ve forgotten to credit you (or anyone else) in any recipe, my huge apologies, and do get in touch and I’ll sort it out.

Preserves

Apple chutney

Cinnamon apple jelly

Hot tomato chutney

Lemon curd

Orange and ginger marmalade

Plumbrillo

Rhubarb chutney

Rhubarb marmalade

Wild Garlic Pesto

Homebaking

Apple spice muffin

Apricot upside down cake

Bacon maple brownies

Banana chocolate nut cake

Beetroot cheesy muffins

Blondies

Boozy BozzyFest Cakes aka mini pear cakes with white choc and gin frosting 

Bread – your basic white loaf, no-kneading required

Brown soda bread

Buttery butteries

Caraway biscuits

Cardamom chocolate brownies

Cheese scones

Cheesy sesame biscuits

Chilli chocolate tart

Chocolate spiced gingerbread

Christmas muffins (cranberry and clementine)

Energy bars

Filled meringue coffee cake

5 seed loaf

Florentine cookies

Gin and tonic muffins

Ginger chocolate hearts

Langues de chat

Lemon kisses

Lemony almondy cake

Lemony fudge cake

Light Christmas cake

Macarons / Macaroons

Melting moments

Millionaire’s shortbread

Nutty ginger bisuits

Orange, almond and chocolate cake

Parmesan and courgette herby muffins

Shiny cake

Spiced parsnip cake

Spicy cheese scones

Springtime apple cake

Sweet scones

Sweet and salty nutty bars

Sugar biscuits

Tattie scones

Tollhouse cookies

Triple chocolate ginger brownies

Tropical muffins

White cob loaf

White soda bread

Drinkies and other strange things..

Blackcurrant cordial

Blackcurrant hooch

Butterscotch sauce (the easy peasy version)

Butterscotch sauce (from Miss Winifred Morgan)

Cranberry vanilla vodka

Cranberry sauce

Desert island bites (aka coconut truffles)

Elderflower vinegar

Granola

Hilda Gerber’s rich chocolate sauce

Lemonade

Mango salsa

Mayonnaise

Mint sugar

Plum brandy

Roasted spicy nuts

Roasted tomato sauce

Smoky pepper pesto

Sweet and salty nut brittle

Strawberry sugar

Sweet chilli dipping sauce

Tartare sauce

White chocolate and cardamom tablet

Wild Garlic Pesto 

Supper and sides

Autumn sausage supper

Beef stew

Beetroot and goats cheese jalousie

Beetroot and orange salad

Blackcurrant ripple icecream

Boiled egg

And another boiled egg

Borscht

Broccoli and stilton soup

Brown stew

Brussels sprouts with chestnuts

Carrot soup

Cauliflower and blue cheese soup

Cheese and caramelised onion tart

Chicken chasseur

Chicken gumbo

Chicken liver pate

Chilli sweetcorn fritters with prawns

Chocolate panna cotta

Creamy brussels sprouts

Croutons

Fish gratin

Gingered beef stew

Janssens Temptation

Lentil soup

Marmalade-y sausages

Mushroom stuffed chicken breasts

Panzanella

Patatas a la Extremena

Poached eggs

Pork with apple and sage

Pork with orange and thyme

Scotch eggs

Slow roasted peppers in a jar

Spicy turmeric chicken

Spinach soup

Spring quiche

Throw it in the oven chicken dinner

Vegetable broth

Winter salad

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