Tuesday, 31 May 2016

Treat Petite May - Round Up


I hope you've all been enjoying the weather recently, it certainly has been picnic weather! This month's Treat Petite theme was 'Picnic Treats' and we've had a fabulous selection of sweet and savoury treats that are all bound to make your picnic special. Do check out the blogs below if you like the look of their recipes! Head on over to Cakeyboi for June's theme which is now open.


Cinnamon Donuts - Baked Not Fried by Coffee & Vanilla, a healthier version of these tasty treats.


Asparagus Tarts with a Pesto Surprise by Tin & Thyme, they are made with wholemeal pastry and goose eggs.


Nutella Stuffed Chocolate Strawberry Cupcakes by Kerry Cooks, a decadent diet-breaking treat!


Chocolate & Vanilla Cupcakes by Elizabeth's Kitchen Diary, she made these for her husband after he collected her from a gin tasting session!


Ferrero Rocher Cupcakes by Caroline Makes..., each cupcake has a Ferrero Rocher baked inside it as well as one on top!


Mexican Cheese Twists by Charlotte's Lively Kitchen, they are made with Old El Paso sauce and look perfect for dipping!


Amazing Jaffa Cake Cupcakes by Caroline Makes..., improving cupcakes once again Caroline adds a jaffa cake both inside and on top of these stunning treats!


Mini Chicken, Leek and Mushroom Pies by From Plate To Pen, Sarah loves picnics and says that these pies are delicious hot or cold.


Crunchie Rocky Road Bars by Maison Cupcake, are an easy bake recipe perfect for baking with kids, although I'm sure adults will equally enjoy them too!


Chocolate Oat & Banana Nut Muffins by Farmersgirl Kitchen, the muffins are packed with healthy ingredients like oats, coconut oil, bananas and nuts.


Cheese, Sundried Tomato & Pesto Scones by The Baking Explorer, aka me! I loved these savoury scones, they were incredibly moreish and full of flavour.


Ava's Mint Choc-Chip Daisy Cupcakes by Only Crumbs Remain are beautifully decorated to represent pink daisies nestled in green grass.


Croque Madame Muffins with Asparagus by Only Crumbs Remain are great for picnics and packed lunches, I think they sound delicious!


Homity Pies by Green Gourmet Giraffe are a classic vegetarian recipe from the '70s, and they have definitely stood the test of time.


Chocolate Chocolate-Chip Scones with Nutella Mascarpone Cream and Roasted Caramalised Hazelnut Crumbs (Gluten Free) by The Gluten Free Alchemist, excuse me while I drool for a moment! Kate made these as a comfort bake and I think they would lift anyone's spirits.


Mini Frittatas by Searching For Spice are a healthy snack filled with mushrooms, asparagus and goats cheese.


Mini Victoria Sandwiches by Cakeyboi my Treat Petite co-host sent over a past bake from his blog that is perfect for picnics, tiny cake sandwiches! I could easily inhale a few of these!


Blackberry Mini Bundts by Baking Queen 74 are made with fresh blackberries picked from a local farm.

Wednesday, 25 May 2016

Banana & Coconut No Churn Ice Cream


Delicious magazine is the last of three magazine subscriptions I've received from Magazine.co.uk. It's packed full of a huge variety of recipes, from cheese toasties to fish pie, and rhubarb tarts to curries. I really was drooling when flicking through it! I think I am becoming a bit of a foodie magazine addict. I absolutely love it when they arrive and I've made so many recipes, both sweet and savoury, out the magazines I've received so far (the other two I have subscriptions for are Olive and Veggie).


I chose to make this banana ice cream as the weather has been warm and sunny recently, so I thought it would be the perfect refresher. It's also a bit healthier than regular ice cream which is full of double cream, sugar and egg yolks. This ice cream is simply made with bananas, coconut, some condensed milk and Lotus biscuits. It's so easy to make, and you knock up a batch of this in no time, freeze it overnight, and the next day you'll have a tasty treat waiting for you. It's great for kids, and the caramel sauce adds extra indulgence for grown ups too!


To make the ice cream I mixed 4 mashed up ripe bananas, 400ml coconut milk, 160ml coconut cream and a 397g condensed milk with an electric hand mixer until frothy.


I then broke up 150g Lotus biscuits (or you could also use gingernuts if you can't find them) and stirred them into the banana mixture.


I poured the mixture into a 3 litre tub and put it in the freezer. I left it in there overnight to set.


For the brandy caramel sauce, I put 225g light brown sugar, 50ml brandy, 100g butter and 250ml double cream into a pan. I heated it gently until it all melted together, then I brought it to a simmer and let it bubble for 10 minutes, stirring all the time. I put it into a jug for easy pouring. The sauce thickened up a lot when I left overnight in the fridge, but you can warm it up again and make it more runny by heating it gently in a pan.


The next day I scooped out some ice cream, drizzled on some sauce, and added a sprinkle of toasted coconut flakes. The ice cream looked amazing with the biscuit pieces running through it! Despite no added sugar, the ice cream is as sweet as you'd expect from regular ice cream and the banana and coconut flavours come through strongly. The brandy caramel sauce is to die for - just give me a bowl of that and a spoon! I loved the extra crunch of the toasted coconut flakes on top too, definitely a must for the true package.


I'm entering this recipe into Simple and in Season hosted by Feeding Boys, as it's certainly the season for ice cream!


And into Tasty Tuesdays hosted by Honest Mum.


print recipe

Banana & Coconut No Churn Ice Cream
Ingredients
  • 4 Bananas, mashed
  • 400ml Coconut milk
  • 160ml Coconut cream
  • 397g Condensed milk
  • 150g Lotus biscuits
  • 225g Light brown sugar
  • 50ml Brandy
  • 100g Butter
  • 250ml Double cream
  • A handful of Toasted coconut flakes
Instructions
To make the ice cream mix the bananas, coconut milk, coconut cream and condensed milk with an electric hand mixer until frothyBreak up  Lotus biscuits (or you could also use gingernuts if you can't find them) and stir them into the banana mixturePour the mixture into a 3 litre tub and put it in the freezer overnight or for at least 4 hoursFor the brandy caramel sauce, put the light brown sugar, brandy, butter and double cream into a pan. Heat it gently until it all melts together, then bring it to a simmer and let it bubble for 10 minutes, stirring all the time. Put it into a jug for easy pouring. The sauce will thicken up a lot when left in the fridge, but you can warm it up again and make it more runny by heating it gently in a panScoop the ice cream into a bowl, drizzle over the sauce and sprinkle some toasted coconut flakes on top to serve

Tuesday, 17 May 2016

Cheese, Sundried Tomato & Pesto Scones


We had a bit of sunshine in Manchester last week. As we don't get it very often I always feel a social pressure to get out there and spend time in the sun, sit in a beer garden, enjoy it while it lasts etc. Well folks, I don't like being out in the sun. That's right! I'm ginger and pale, and sunshine is not my friend. Don't get me wrong, sunshine is beautiful! It makes the world look so pretty, and I'll quite happily gaze at the beautiful sunlit world... (through sunglasses while sitting in the shade). I always feel like a minority when I dare to voice this opinion, and I probably am, but I enjoy sunny days in my own way and I'm happy with that. Sometimes you just have to go with how you feel and what makes you comfortable, no matter what everyone else is doing. Making these scones and drinking cider in my flat with the windows open is how I chose to enjoy a sunny day recently. They are a combination of some of my favourite savoury flavours and to me they scream summer. They would be great at a picnic out in the sunshine...if you enjoy that kind of thing!


In a bowl I whisked together 100ml milk, 70g pesto and 1 egg.


In a second bowl I mixed together 250g self raising flour, 1 1/2 tsp baking powder and a pinch of salt.


I added 150g grated mature cheddar and 60g sundried tomatoes. I used kitchen towel to soak the oil from the tomatoes first then cut them up using scissors.


I poured the pesto mixture into the flour and made a dough. I patted it down to about 1 inch thick, then cut 7cm rounds out of it. Reshape the dough and cut out more rounds until it's all used up.


I placed the rounds onto a lined baking tray and brushed them on top with beaten egg.


I baked them on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes and until they were golden brown.


The scones are extremely moreish and perfect warm with butter! They also pack up great for on the move, lunches and picnics. The pesto really comes through and is a perfect match for the cheese, and the sundried tomatoes add extra fruity flavour. I'd love to try these with chutney on and even more cheese!


I'm entering these into myself and Cakeyboi's blogging challenge Treat Petite, this month's theme is Picnic Treats.


And into Food Year Link Up hosted by Charlotte's Lively Kitchen, for National Vegetarian Week.



And into the Sunday Fitness & Food Link Up hosted by Ilka's Blog and Marathons & Motivations.


And into Tea Time Treats hosted by Hedgecombers and Lavender & Lovage.


print recipe

Cheese, Sundried Tomato & Pesto Scones
Ingredients
  • 100ml Milk
  • 70ml Pesto
  • 2 Egg
  • 250g Self raising flour
  • 1 1/2 tsp Baking Powder
  • A pinch of Salt
  • 150g Mature cheddar, grated
  • 60g Sundried tomatoes
Instructions
In a bowl whisk together the milk, pesto and 1 of the eggsIn a second bowl mix together the self raising flour, baking powder and saltUse kitchen towel to soak the oil from the tomatoes then cut them up using scissors. Add them along with the mature cheddar to the flour and mixPour the pesto mixture into the flour and make a quick dough. Pat it down to about 1 inch thick, then cut 7cm rounds out of it. Reshape the dough and cut out more rounds until it's all used upPlace the rounds onto a lined baking tray and brush them on top with beaten eggBake them on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes and until they are golden brown