Salted Caramel Pretzel Blondies

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Ingredients

125g Brown Butter

2 Eggs

220g Light Brown Sugar

200g Plain Flour

1tsp Baking Powder

3g Salt

60g Pretzels

75g Salted Caramel Sauce (plus extra for serving)

 

Method 

Line an 8″ round tin. Pre heat the oven to 150C/300F

Start by making the brown butter.  Do this by make this by placing the butter on a medium heat and cooking until it reaches 150C/300F, it will start to smell slightly caramelly. Leave to slightly cool.

Whisk together the eggs and sugar together until light and fluffy. Whisk in the butter, followed by the four, baking powder and salt. Fold in the pretzels and 50g of the salted caramel sauce.

Place into your tin and drizzle over the remaining 25g of Salted Caramel Sauce. Bake for 35 minutes. It will be soft when it comes out but if it wobbles too much cover with foil and bake for a further 10 minutes.

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To serve cut small slices and drizzle with more caramel sauce! It’s best eaten on the day of baking but will last 3 days in an airtight container!

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Pickled Blueberries

I admit this sounds like an odd one but bear with me, they turn out great! This will recipe makes approximately one 500ml jar. It’s a lot of blueberries but they last! They are great for those warm sunny evenings – slather some good crusty bread with goats cheese and sprinkle these on top! You can even jazz it up even more by doing it on Melba toast with some charcuterie and serving them as canapés! Or eat them out the jar like I do!

Ingredients 

125g Apple Cider

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135g Water

75g Granulated Sugar

1/2 tsp Salt

Zest of one Lemon

Zest of one Lime

5 Peppercorns

1 Green Cardamon Pod

6 Whole Cloves

15g Fresh Ginger

1 Cinnamon Stick

250g Blueberries

 

Method

In a large pan, combine the vinegar, water, sugar and salt. Place on a medium heat, stirring occasionally until the sugar has dissolved.  Take off the heat.

Slice the ginger and had to the hot brine along with he zests and other spices. Leave to infuse for 15 minutes. Using a slotted spoon remove the spices and place to one side.

In a sterilised jar, add the blueberries with the spices, try to distribute them evenly amongst the berries. Pour over the brine and tap out any air bubbles. Seal and leave for at least two days before eating!

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Tomato and Chilli Chutney

This is probably one of my favourite chutneys. It’s spicy, tomatoy, with a lovely caramelised flavour to it. It goes great with hard cheeses, such as cheddar or Gouda! Though I’ve also been known to have it with chips! 

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Ingredients
6-8 Large Vine Tomatoes

3 tbsp Extra Virgin Olive Oil

3 Garlic Gloves

40g Fresh Ginger

3 Red Chillies

125ml Red Wine Vinegar

250g Light Brown Sugar

 

Method

Pre heat the oven to 160C/140C fan/gas 3.

Halve the tomatoes and place into a roasting tin. Throw in the garlic cloves and drizzle over the oil. Season and roast for 25-30 minutes, until nice and sticky and caramalised.

While they are roasting peal and slice the ginger and chop up the chillies. Add to large pan, along with the tomatoes. Take the skin off the garlic and add. Blend together until you have a chunky mixture.

Add the the vinegar and sugar to the mixture and place on a medium heat. When the mixture begins to boil reduce the temperature and leave to simmer.  Leave for about 35-45 minutes, stirring occasionally.

Pour into warm sterilised jar. Seal and store in cool, dark place.

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This chutney gets better with age! Try to leave it for at least a month before diving in!!

Hoppy Beer Pickles

With the boy as a brewer and endless amounts of beer that comes into the flat I decided to do something other than just drink it, much to do his disappointment.

Beer Pickled Pickles!

These are so easy to do and really taste fantastic. I recommend a hoppy beer, here I used Lagunitas IPA but I’ve also done it with one of the boys brews for my sister wedding! Use whatever beer makes you happy, though I wouldn’t recommend a stout!

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As it’s just two of us here I made this into a smaller recipe, but you can easily double or triple it! Just up the quantities and jar size!

Makes one 500ml Jar 20170729_164747.jpg

Ingredients 
100g Beer
150g Apple Vinegar
100g Granulated Sugar
15g Yellow Mustard Seeds
10g Whole Peppercorns
20g Pink Himalayan Salt
1tsp Chilli Flakes
400g Snacking Cucumbers

Method
Place the beer, vinegar and sugar into a pan. Place on a medium heat and stir occasionally until the sugar has dissolved. Add the remaining ingredients, bar the cucumbers and leave to simmer for about 10 minutes.
Sterilise your jar. Do this by filling up with hot, soapy water, rinse clean and place in the oven on a low heat for 10 minutes. Or wash in the dishwasher. Your jar needs to be warm when you fill it though.
Top and tail your cucumbers. Slice into quarters and put them into your jar standing up right. Try and wedge in as many as you can.
Pour over the pickle mix, covering the cucumbers. Knock out the air bubbles by lightly tapping on the surface and seal.
Leave for at least 4 days before devouring. I recommend a good cheese board with some hard cheeses or in a cheese toastie!20170806_141524.jpg

Caramelised Pecans

Caramelised pecans are such a treat in our household! I love them but they aren’t exactly the healthiest thing I make. But they are perfect for movie nights, girls nights in, or even just a Friday night snack!

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Ingredients

200g Pecans

5 tbsp, Light Brown Sugar (firmly packed)

1 tbsp Golden Syrup

1 tbsp Unsalted Butter

 

Method

Pre heat your oven to 180°C (160°C fan)

Roast your pecans for about 10 minutes, until you get that lovely roasting aroma.

Meanwhile, in a large pan add the sugar, golden syrup and butter. Melt on a medium heat, stirring constantly, until it bubbles. Stir in the toasted pecans. Make sure they are all covered.

Place back onto the roasting bad and spread out evenly. Place back in the oven for 7-10 minutes. Remove and allow to completely cool before breaking into pieces.

These should last 2 weeks in an air tight container!

Classic Peanut Butter and Cacao Bites

This is a super easy, simple snack – only five ingredients! So I am keeping this post super simple too…

These are perfect for a little pick me up and last about 1 week in an airtight container. Not only are they simple to make there is hardly any washing up! Win win in my eyes!

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Ingredients

90g Oats

35g Honey

70g Crunch Peanut Butter

15g Cacao Powder

2 tsp Sesame Seeds

 

Method

Begin by placing all the ingredients a bowl. Give it a good stir, add two tablespoons of water to loosen up the mixture. Keep mixing until the mixture comes together.Screenshot_20170518-180336

Take a tablespoon of the mixture (approx. 20g) and roll into a ball. Continue doing this until all the mixture has finished, it should make around 12.

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Munch away! These are also perfect with a cuppa 😉

 

 

Summer Fruit and Thyme Jam AND Bakewell Tart recipes

HAPPY SUNDAY!! It’s spring time (ish!) and I’m getting into preserves and fermenting recently. I think it’s great to stop wasting food but also I find it’s really therapeutic. It’s great to get a product at the end that shows such love and care. It’s also a great way to liven up your cupboard – no more plain strawberry jam for us! You can also use smaller jars and give them to friends and family as gifts.

I know these berries aren’t in season, they literally are called Summer Berries but I’m new and wanted to try with some fruit I knew before doing anything too crazy. I used frozen berries but you can obviously use fresh when they get into season. 

And what’s better than using your homemade jam in a Bakewell tart! It’s also a great way to show off, how many times can you say that it’s completely homemade. So here are the two recipes for you…but don’t worry if you don’t like Bakewell Tarts, the jam goes fantastically on toast (even with some cheeky peanut butter too!)


Summer Fruit and Thyme Jam

650g Mixed Berries (I used blackberries, raspberries, red currents and black currents!)

1tbsp water

35ml lemon juice (approx. half a lemon or use pre juiced)

550g Caster Sugar

1.5tbsp thyme, finally chopped

 

Yields approx. 0.5l

 

Place all the berries with the water into a deep, heavy bottomed pan and place on a low heat for 10 minutes to soften. Add the lemon juice and sugar, stir and bring to the boil until it reaches 104°C.

While you are doing this sterilise your jars! Turn your oven to the lowest setting and place your jars in there for about 15 min.

Take the jam off the heat and use the wrinkle test to check it’s ready. Do this by placing a spoon in the jam, using another spoon, on the back of the spoon push a strip through the jam. You are looking for it not to spring back. Stir through the thyme leaves

Spoon into your jars and seal! Your jam should last 6-12 months unopened. Once opened consume within 4-6 weeks.
Bakewell Tart

Sweet Shortcrust Pastry

225g plain flour, plus extra for dusting

150g butter, chilled

25g icing sugar

1 large free-range egg, beaten

Frangipane Filling

150g butter, softened

150g caster sugar

150g ground almonds

1 large free-range egg, beaten

1 tsp almond extract

Icing

300g icing sugar

1 tsp almond extract

3tbsp Water
Method

First start with the pastry. Measure the flour into a large bowl with the cold butter. Using your finger tips, rub the butter until it resembles fine breadcrumbs. Add in the icing sugar and stir using your hands. Pour in the beaten egg and mix to form a soft dough. It can be a tad sticky but it will be fine. Roll out the dough on a lightly floured surface, approx 5mm thick. Place into your 23cm/9in fluted flan dish. Pop in the fridge for 40 minutes. 

Pre heat your oven to 180C Fan/200C/Gas Mark 6.

Scrunch up some baking paper and place on top of your pastry. Fill with baking beans, or in my case uncooked rice! They both do the same trick! Just make sure you push it into the corners. Bake blind for 15 minutes. Remove from the oven and take out the rice and bake for a further 7 minutes. Remove and reduce the heat of the oven to 160C Fan/180C/Gas 4 Leave to cool while making your filling.

For the frangipane, cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix.

Place 5tbsp of your lovely homemade jam into the cooled pastry case. Spread evenly, making sure you get into the edges. Top with your frangipane mix. Carefully push this to the edges making sure you can’t see any jam. A spatula is the easiest way for doing this. Bake for 30–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin.

For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. When the tart has cooled completely, spoon the icing on top and spread to form a smooth surface. Leave to set the icing to set (I know it’s hard! But you’ll hate yourself if you don’t) serve in slices. I recommend some yogurt and some raspberries to top it, makes a great dessert!