Pecan Blondies

I have a bit of an obsession with white chocolate. These have the flavour of white chocolate melted into a cake giving them a buttery, smooth taste. Nuts and white chocolate is a well known food combination, and rightly so. These are simply delicious. They may even be better than brownies!

Makes 16 squares

You will need:

175g White Chocolate
115g Unsalted Butter
100g Caster Sugar
2 Medium Eggs
½ tsp Vanilla Extract
125g Plain Flour
½ tsp Baking Powder
150g Pecan Halves

Method:

1. Pre-heat the oven to 180 C and prepare a 20cm square non-stick cake tin, greased and base-lined with greaseproof paper. Break up the chocolate and put it into a heatproof bowl with the butter. Put the bowl over a pan of of hot water and melt gently while stirring frequently.When the chocolate is nearly all melted, remove the from the pan and stir until smooth.
2. Stir in the sugar, and leave to cool for 2 minutes. (Don't worry if the mixture looks curdled at this stage.)
3. Put the eggs and vanilla into a separate bowl and whisk until frothy. Add to the chocolate mixture and stir well.
4. Sift in the flour with the baking powder and stir. Add 100g of the pecan halves and mix in.
5. Transfer the mixture into the prepared tin and spread out evenly. Scatter the remaining pecan halves over the top. Bake in the oven for 20-25 minutes or until a skewer inserted halfway between the centre and the side of the cake comes out clean.
6. Leave to cool (if you can resist!), before removing the cake from the tin and cutting into squares.

Banana Pancakes

I have seen a lot of recipes for healthier versions of pancakes around the internet, specifically Pinterest. The healthiest of them all seems to be those made with just eggs and banana. I am a bit sceptical of how these would resemble pancakes and whether they would taste good, so I found something which would look and taste more like a traditional pancake. I didn't see how I would achieve a pancake mixture without at least a small amount of flour, and I only make this occasionally either when I want a more special breakfast or when I have ripe bananas to use up. They taste really good and are fluffy on the inside. Great served with fruit and a little maple syrup. Best thing is how quick and easy they are to make, perfect for breakfast!

Makes 6 and Serves 2-3 people

You will need:
½ Cup of Plain Flour
1½ tsp Granulated Sugar (Optional)
1 tsp Baking Powder
Pinch of Salt
½ a beaten Egg
½ Cup of Milk (any kind will work, I used Almond Milk)
1 tbsp Vegetable Oil
1 ripe Banana, mashed
¼ tsp Cinnamon
¼ tsp Vanilla Extract  

Method:

1. Mix all the dry ingredients in medium sized bowl, and mix all the wet ingredients in a jug.
2. Pour the wet mixture into the bowl with the dry ingredients. Whisk until combined and the mixture is smooth. 
3. Heat a frying pan up to a medium heat. Use a ladle or ⅓ cup measure to spoon some mixture into the pan. Cook for a few minutes on each side or until starting to brown a little. 

Enjoy with any of your favourite pancake toppings.

Pumpkin Pie

Before making this pumpkin pie I had never even tasted it. I wanted to make it purely to try it, and it turned out I really like it. Pumpkin pie is very popular in America but in this country it seems very few people have tried it. When asked what it tasted like I've described it as a cross between an egg custard tart and carrot cake...sounds strange, but trust me when I say it's good and you should at least try it! It is a very seasonal treat for Autumn and especially around Halloween when we see so many pumpkins around. If you don't go to the effort of making your own shortcrust pastry, this is very quick and easy to put together.

You will need:

400g Ready-made Shortcrust Pastry
425g Tin of Pumpkin Puree
340g Evaporated Milk
2 Eggs
¾ cup Granulated Sugar
1 ½ tsp Cinnamon
¾ tsp Ground Ginger
⅜ tsp Ground Nutmeg
⅜ tsp Ground Allspice

Method:

Preheat your oven to 220 C. Start by lightly greasing a 9-inch tart tin. Dust flour over a clean work surface and roll out the pastry in a circular shape until it is about half a cm thick. Wrap the sheet of pastry around your rolling pin and use it to lift the pastry onto the tin. Lower the pastry into the sides of the tin without stretching it and lightly press into the corners. Trim any excess pastry off leaving about 2 cm around the edge. Fold the edge back on itself. Using a fork, carefully prick the pastry on the base of the tin.
In a large mixing bowl measure out all of the remaining ingredients. Using a hand or electric whisk, mix all the ingredients together. Pour the mixture into the pastry lined tin, leaving about cm gap at the top of the pastry. (I had a small amount of pastry and a small amount of filling left, so if you have a small tartlet tin you can make a mini pie with the leftover.)
Put the pie into the oven. After 15 minutes turn the temperature down to 175 C. Leave the pie in the oven for a further 50-55 minutes. The filling should still be wobbly when it is done. Take it out of the oven and leave to cool completely before taking it out of the tin. Store in the fridge, as it is best eaten chilled.

Baklava

You will need :

About 4 Ready-Made Filo Pastry Sheets
65g Pistashio Kernels
65g Walnuts
40g Soft Light Brown Sugar
 ½ tsp Ground Cinnamon 

¼ tsp Ground Nutmeg

For the syrup:  
225g Granlulated Sugar
150ml Water
Juice and Zest of 1/2 an Orange

Method:

Chop the nuts up to a coarse texture. (I did this by putting them in a plastic food bag and using a large knife to chop them, although it would be easier to use a food processor if you have one.)
In a bowl, mix the nuts with the brown sugar, cinnamon, and nutmeg. Cut the filo pastry into rectangles about 20cm x 25cm (or a similar area to fit the baking tray you are using). Lay the first piece on a baking tray. Brush with melted butter before placing the next piece on top. Repeat until you have 4 layers of filo pastry. Spread the nut mixture over the filo base. Cover with a piece of filo pastry, and brush with the melted butter. Repeat until the top layer has 6 layers of filo pastry. Make sure the top is well brushed with melted butter and then cut a diamond pattern through the top layer of pastry. Bake in a preheated oven at 180 C for 20-25 mins or until the top is golden in colour.

Meanwhile, prepare the syrup. Put the sugar, water orange juice and zest into a saucepan. Heat gently while stirring until all the sugar has dissolved. Continue to simmer until the mixture becomes thicker in consistency, much like a runny syrup (it will become more syrup like when it cools down). This may take up to 20 minutes.

Let the baklava cool for 5 minutes after taking it out of the oven and then pour the syrup over the top, making sure to cover it evenly. Leave until it has completely cooled down before cutting into individual pieces.

Baking: Wholemeal Muffins

I was looking for something I could eat for breakfast when I get to college, that was fairly healthy and easy to eat. I've started making these recently and take one every morning to eat at college as I leave the house at 7 and don't have time to eat breakfast at home.

Recipe:

Makes 12
Cooking time: 20 minutes

Ingredients:
375g wholemeal self-raising flour
75g demerara sugar
2 eggs (lightly beaten)
75g of butter (melted)
315ml buttermilk*

* This is what was stated in the recipe I used but I use less than this as the buttermilk comes in a 284ml carton and so I use this amount.

1. Preheat the oven to 210°C (415°F/Gas 6-7). Lightly grease a 12 hole muffin tray.

 

 2. Add the flour and sugar to a mixing bowl.

3. Stir well, making a well in the center.

4. Melt the butter in a bowl. This can be done by putting it on the microwave for 1 min.

5. Add the buttermilk and mix together.

6. Lightly beat the eggs in a bowl.

7. Add the buttermilk, butter and eggs into the well in the mixing bowl.

8. Mix until all the ingredient are combined and it resembles a dough consistency. Don't worry of it looks lumpy.

9. Spoon the mixture into the muffin holes.

10. Bake in the oven for about 20 mins, or until starting to brown on top.

11. When cool enough to touch, lift the muffins out and put them on a cooling rack.

Ready to eat! You could also freeze these to keep for longer, and take them out when you need them. And although these look quite boring they do have a hint of sweetness to them so taste good!

Baking!

Recently I've started to enjoy cooking a lot more than I used to. Since I've been living on my own with my boyfriend I've been cooking pretty much all of our evening meals. I definitely prefer to cook a homemade meal but sometimes when I get in at 6pm from my day at college I just can't be bothered to do much in terms of preparing dinner, so I tend to go for meals which are either instant of a lot simpler on a weekday night. But I do enjoy putting in some more effort when I've got more time at the weekends. I like trying out new recipes, but more often than not stick to the ones I know best. Since cooking the dinner every night has become more of a chore I've started to bake more which I do enjoy. I also thought that baking my own snacks to take for lunch at college would be cheaper than buying them ready made. I've made a lot of things recently: mincemeat crumble bars, gingernut biscuits, carrot muffins, chocolate chip cookies, to name just a few. So had thought of putting a few photos and recipes on here too.

A Carrot cake I made a long time ago.

As well as cooking the food I enjoying buying it. I love wandering round shops and looking at all they have to offer. I like shopping around to see where's cheapest. I also love to buy locally produced food, so I shop in a local fruit and veg shop, buy milk sourced nearby and buy free-range local eggs. I would like to start buying my meat from a local butcher as well. We live on a fairly tight budget as I don't really earn any money being a full-time student so I've found that it is also a lot cheaper to buy this way.

I boiled an egg!

Something so simple, but something I had never done! Well I have now. Made a soft boiled and hard boiled egg and will make a lot more as egg sandwiches are soo good!