RSS Feed

Tag Archives: nuts

Homemade Granola with Dried Grapes and Figs



Looking back over my blog there are several posts for granola. I love eating homemade granola – you know exactly what’s in it. Important if you don’t want added sugar. The recipe, or rather procedure, is super easy and quick. I make it every few weeks. The granola keeps well too, in a jar with a good seal like a clip top jar.

So here’s the granola recipe once more. And it’s another food staple that you can rustle up if you’re staying at home in isolation.

I usually add a variety of dried fruit like sultanas and raisins and apricots. This time I added my own version of raisins, black grapes that I dried in the oven. I had some grapes that were past their best, and reluctant to throw them out, I stuck them in the oven on a baking sheet at a very low temperature. Of course ordinary raisins are just fine! I did something similar with figs too. A quick how-to for the dried grapes and figs at the end of the recipe. I also threw in some some glacé orange slices left over from Christmas. This time I didn’t add seeds, however I have included them in the ingredients.

The proportions in the granola are really up to you. The quantities here are a guide only, feel free to add more or less of something to taste. And add different cereals, fruits, nuts or seeds to taste too!

Ingredients

2 cups of rolled oats
1 cup of any cereal you have in the cupboard eg weetbix, corn or bran flakes
1/2 cup of salted nuts like macadamias, cashews, walnuts, hazelnuts
A handful of mixed seeds like pepita, linseed, sesame
1/3 cup of honey, warmed with 1 tablespoon of water to pouring consistency in a microwave
1/2 cup of any dried fruit – dried grapes, figs, sultanas, raisins, apricots, cranberries, or even glacé fruit

Method 

Pre-heat the oven to 140 degrees C. You could try 160 degrees C for a quicker toasting but be careful you don’t burn the mix. Line a large baking tin with baking paper. You need to be able to spread the mix out so that all the mix is exposed to the heat.

Mix the oats, cereal, seeds and nuts together in a large bowl. Loosen the honey before microwaving with the water to make it more runny and easier to mix. Pour the warmed honey onto the mix and quickly stir it through. The mixture will be quite sticky, so stir fairly aggressively.

Spoon the mixture onto the baking paper in the tin, spreading it out so that it covers the base of the tin and there aren’t any big lumps.

Bake in the oven for 20-25 minutes or until the mixture is golden brown and thoroughly toasted. You will need to turn the mixture over half way through cooking, so that the underneath mixture gets its time on top and gets toasted. The oven time is a bit of guess work – just keep checking and remove when the mix is golden and not burnt!

Let cool for 5 minutes then add the fruit, combining everything well. Don’t worry if there are some clumpy bits stuck together with honey – they are a bonus!

Delicious with Greek yoghurt, milk or almond milk, or sprinkled over a big bowl of fresh fruit like stone fruit or berries.

Dried grapes are rather like muscatels in that they are more juicy than raisins. I guessed that drying grapes in the oven would work – and it did!

Take any black grapes you have that are just past their best. Pull individual grapes off their stalks or you can leave a few on stalks if you want. Lay the grapes on a baking sheet lined with baking paper. Put the baking sheet into the cold oven, then turn oven to 100 degrees C. Bake until the grapes have not completely dried out, but are looking more like raisins. This process should take about 4 hours, but you can decide just how dehydrated you like your grapes.

Store in an airtight jar. You can use them in granola, or as part of a snack mix, or lovely with cheese.

Dried figs are easy to do too. Again, I use figs that are past their best. Cut them in half and place the halves on the baking sheet. Drizzle just a little bit of honey over each half. Bake in the same way as the grapes.

Apple and Almond Orchard Cake

 


I made a cake last week for a communal dinner – First Friday Feast – where the theme was “from the ground up”. Lots of ideas sprang to mind, and I eventually settled on the orchard theme, apples and almonds that grow in the orchard, and are obviously above the ground. The orchard theme is particularly appropriate as Sydney finally heads into autumn after a sweltering summer.

The recipe is a version of Diana Henry’s Swedish Apple, Almond and Cardamom Cake from her column in the UK Telegraph, see here for the original recipe.

I substituted cinnamon and a little ginger for the cardamom as I’m not a huge cardamom fan. I currently have some lovely fragrant cinnamon from Vietnam, which I love using in bakes.

Here’s the recipe. I served the cake with some lovely glacé fruit, orange slices and apricots and fresh herbs. I also made my own version of muscatels by slow roasting some black grapes in a very low oven. Possibly not worth the time, when muscatels are so readily available, but they certainly had a lovely caramelised flavour.

Ingredients

150g butter, at room temperature, plus extra for greasing

175g light brown sugar

50g marzipan, broken into little chunks

3 large free range eggs, at room temperature, lightly beaten

½ teaspoon almond extract

4 Granny Smith apples

175g plain flour

2 teaspoon baking powder

75g ground almonds

1 teaspoon cinnamon

1/2 teaspoon ground ginger

2 tablespoons milk, if needed

2 tablespoons sugar

4 tablespoons apricot jam, to glaze

Method

Preheat the oven to 170 degrees C. Butter and line the base of 
a 23cm springform cake tin.

Using an electric mixer, cream the butter and brown sugar together until pale and fluffy, then beat in the pieces of marzipan – the marzipan will break down and become amalgamated. Add the eggs a little at a time, beating well after each addition, then add the almond extract.

Peel, core and chop two of the apples Into small pieces and stir them into the mixture.

Sift together the flour, baking powder and a pinch of salt, and add the ground almonds, cinnamon  and ginger. Gently fold this mixture into the batter, adding it in three lots. If the mixture is really stiff,  add the milk.

Peel the other apples, halve, core and cut them into thin wedges. Toss the wedges with the sugar.

Spoon the batter into the springform tin and arrange the apple wedges on top in concentric circles. Be neat, but no need to be too fussy!

Bake the cake for 40-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cover the top with aluminium foil if it looks like it’s browning too quickly.

Cool the cake for about 
15 minutes, then remove the outer ring. By sliding a knife between the cake and the base, carefully move the cake from the base. Quickly invert the cake and peel off the baking paper, and invert again. Carefully put the cake right side up on to a plate and leave to cool completely.

To glaze cake, put the apricot jam in a small saucepan with 1 tablespoon of water and heat until the jam is liquid. You will need to sieve the jam to make sure it’s smooth. Using a pastry brush, brush the jam over the top of the cake.

Serve with glacé fruit or fresh fruit or even some bunches of green herbs. Cake is always good with whipped cream or ice cream!

Pear and Hazelnut Tart – Jamie Cooks Italy

4388E494-996C-4253-BF6C-6747503FFF92.jpeg

C42A5815-2EC1-4519-AA14-8C654E97581FI’ve just acquired Jamie Oliver’s new book, Jamie Cooks Italy. It’s beautiful! A wealth of fantastic recipes which highlight the breadth and depth of Italian cooking. Here is a link to the book.

I couldn’t wait to start my baking, so this weekend I made a lovely chicken dish, “Chicken under a Brick”. More of this in a later post!

I also baked “Pear and Hazelnut Tart”, a twist on a classic frangipane tart. The frangipane is made with hazelnuts rather than almonds. You process whole hazelnuts, so the texture is quite gritty compared with traditional almond or hazelnut meal. Pears are baked on top of the frangipane. The pastry and frangipane are both flavoured with orange zest, which adds to the piquancy of the tart.

Here’s Jamie’s recipe as is. A couple of notes – I roll the pastry between clingfilm as this is far easier and less messy than the traditional way! I also substituted baking paper for non-PVC clingfilm in order to bake the tart blind, as I’m not sure you can get the latter in Australia.

Ingredients 

2 oranges
275g unsalted butter (cold)
250g plain flour, plus extra for dusting
50g icing sugar
1 tsp vanilla bean paste
3 large free-range eggs
Olive oil
150g blanched hazelnuts
150g golden caster sugar
3 firm pears

Method

To make the pastry, finely grate the zest of 1 orange into a food processor, add 125g of butter, the flour, icing sugar, vanilla paste and l egg, then pulse until it comes together into a ball of dough. Wrap in clingfilm and pop into the fridge to chill for 30 minutes. Lightly oil a 25cm non-stick loose-bottomed tart tin. Preheat the oven to l80 degrees C.

On a flour-dusted surface, roll out the pastry to about 3mm thick, then loosely roll it up around the rolling pin and unroll over the oiled tin, easing and pushing it carefully into the sides. Trim off any excess patch up any holes. Line with a double layer of non-PVC clingfilm, then fill with uncooked rice. Bake blind for IS minutes. Remove the clingfilm and rice, bake for a further 5 minutes, then leave to cool.

For the frangipane, blitz the nuts into a fine powder in the food processor. Add the remaining 150g of butter and the caster sugar and blitz again to combine. Finely grate in the remaining orange zest, crack in the remaining 2 eggs and blitz again. Just before assembling, peel the pears, quarter lengthways and remove the cores, then toss in the juice of half an orange.

Spoon the frangipane into the pastry case in an even layer, then arrange the pear quarters on top. Bake at time bottom of the oven for 40 minutes, or until golden. Leave for 5 minutes in the tin, then release and serve warm. Nice with orange-spiked crème fraîche and crumbled toasted hazelnuts.

FB934824-64D6-4D71-B152-B6E688E7E608

 

 

 

Orange Pistachio Cake

A9362DE9-1CD8-4FB3-BF9F-C1C5B86CE772

0E31CC2B-1514-4526-BB02-13F098CBAA18Recently I was at lunch at a friend’s – the energetic Mrs B! She made a beautiful lunch, the piece de resistance of which was a gorgeous orange and pistachio cake, based on a recipe from Philippa Grogran’s and Richard Cornish’s wonderful book Phillippa’s Home Baking. The link to the book is here.

The original recipe is for Lemon Pistachio Cake, but Mrs B made it with oranges. She also served the cake surrounded with orange slices.

Here’s my interpretation of Mrs B’s version of Phillippa’s cake! The photos are of the wonderful cake that Mrs B served.

Ingredients 
40g unsalted pistachios
300g cultured butter – softened (cultured butter is readily available now in supermarkets)
240g caster sugar
4  free-range eggs
A pinch of salt
Seeds scraped from 1 vanilla pod
Finely grated zest of 1 large orange
130g ground pistachios 
90g ground almonds
40g arrowroot flour or cornflour

Syrup topping
Finely grated zest & juice of 1 large orange
50g caster sugar

Orange slices, to serve.

Method

Preheat the oven to 180°C/160°C fan-forced. Line the base of a 20cm round cake tin with baking paper.

Spread out the pistachios on a baking tray and toast in the oven for 8 minutes.  Remove and rub in a clean tea towel to remove the skins, then roughly chop.  Set aside until you make the syrup.  Reduce the oven temperature to 160°C/145°C fan-forced.

Cream the butter and sugar in a large bowl until light and fluffy.  Add the eggs one at a time, beating well between each addition.  Add the salt, vanilla seeds and orange zest and mix well, then gently fold through the ground nuts and flour, a third at a time.

Pour the batter into the tin and bake on the centre shelf of the oven for 1 hour 10 minutes – 1 hour 25 minutes or until golden and a skewer inserted in the centre comes out clean.  Remove from the oven and rest in the tin for 5 minutes before placing a plate over the tin and upturning the cake onto the plate.  Gently peel off the lining paper from the bottom of the cake.  Place another plate on the bottom of the cake and upturn the cake again so it is right-side up.

To make the syrup topping, place the orange juice and sugar in a small saucepan and stir until the sugar has dissolved.  Bring to the boil, then reduce the heat and simmer for 4 minutes or until slightly thickened and syrupy, but fresh and tangy in flavour.  Stir in the chopped pistachios and orange zest, then spoon evenly over the cake while it is still warm.

Peel 3 oranges carefully, making sure you remove all the pith. Slice thinly, and surround the cake, spooning any remaining syrup over the orange slices.

This cake will keep in an airtight container for up to 5 days.

89026541-4098-48A7-A385-9E0D4ACB8B95

ANZAC Biscuits 2018

2532DE86-BBBC-443E-91CF-91AB8DB6A3AB

55B6B95B-BA83-4195-9AF4-3C4B727731C6I haven’t made ANZAC biscuits for a couple of years so I thought it was time to get out the oats and start baking!

I came across this recipe from my one of my favourite recipe sites Queen Fine Foods. It’s a kind of ANZAC biscuit recipe – however it doesn’t have coconut or golden syrup but it does have nuts. I’m very happy about that inclusion as I am a total nut freak!

The link to the original recipe is here.

I changed a few things in my version  – substituting macadamias for pecans and adding another current favourite ingredient, malt.  I added some sour cherries to some of the biscuits too. Finally I put some of the bikkies together with ginger buttercream to make a pretty substantial cream biscuit sandwich!

So I ended up with a few different ANZAC style biscuits ready for ANZAC day – but they didn’t last that long. There are however a few left for the big day  tomorrow.

Ingredients

150g plain flour

90g rolled oats

160g brown sugar

1 tsp sea salt

60g macadamias, chopped

150g butter

1 tsp Queen vanilla bean paste

1 tbls malt (Saunders Malt is good)

1 tsp bicarbonate of soda

2 tbsp boiling water

1 heaped tbls sour cherries (or raisins or cranberries) to add to half the mixture

Method

Preheat the oven to 160 degrees C fan forced and line two baking trays with baking paper.

Place the dry ingredients in a large bowl and stir to combine. Melt the butter, vanilla and malt together in a medium saucepan or microwave carefully.

Stir the bicarbonate of soda and boiling water together in a small bowl, and then add to the butter. The mixture will foam up.

Quickly add the butter mixture to the dry ingredients and stir together with a spoon.

At this point you can mix in the sour cherries to half the mixture if you like.

Take tablespoons of the mixture and roll them into walnut sized balls. Place them on the baking trays, leaving lots of room between them to allow for spreading.

Bake for 10-12 minutes or until dark golden brown. The biscuits will have spread and will be very soft. Leave them to cool on the trays for at least five minutes before transferring to a wire rack to cool properly.

To make the ginger buttercream sandwiches, cream 50g butter with 100g icung sugar and 1/2 tsp ground ginger. Loosen with a splash of milk if the buttercream is to stiff. Spoon or pipe the buttercream onto a few of the biscuits and then place more biscuits on top to finish the sandwiches.

That amount of buttercream gave me 3 sandwiches. Just make a larger amount of buttercream if you want more sandwiches.

E02CA921-CB0C-4B7E-BDB3-CB39491D9DE4

 

Oat Crumble Chocolate Chip Cookies

Cookies –  chewy or crisp, risen or flat,  there are so many decisions to be made by the baker who’s in search of Cookie Nirvana! I have made so many recipes, followed instructions or tweaked the recipes, just to get the version I like.

I stumbled across this cookie incarnation by chance, when I had some left over crumble mixture. I added a few ingredients, shaped the mixture into balls, chilled in the fridge for 1/2 hour, then stuck them in the oven. The result was nice big pillowy cookies. which were dense and slightly chewy, just like I like them!

I’ve made them heaps of times since, just to make sure the recipe works. And it does. Every time!

The secret to the plump shape of the cookies is definitely chilling the balls in the fridge first before baking.

Ingredients

1 cup rolled oats

1/2 cup ground almonds

3/4 cup brown sugar

1 cup plain flour

1/2 cup roughly chopped nuts (macadamias or pecans work well)

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground ginger 

125 g melted butter

1/2 cup condensed milk

1/2 cup chocolate chips of your choice (dark, milk or white)

Method

Place all the ingredients  except the condensed milk and chocolate chips in a large bowl and mix well to combine. Or put the ingredients into a food processor and pulse gently to combine. If you do this, be careful not to overmix. You want a crumbly texture, not a mushy paste!

Add the condensed milk. This will loosen the mixture and make it easier to shape into balls. You may need to add a little more if the mixture is still too dry. Stir through the chocolate chips.

Preheat the oven to 160 degrees fan-forced. Line 2 baking trays with baking paper.

Shape large teaspoonfuls of the mixture into balls and place on the baking trays, at least 2 centimetres apart to allow for spreading in the oven. Pace trays in the fridge for at least half an hour.

Take the trays out of the fridge, and before putting in the oven, flatten the balls slightly with your thumb or the back of a spoon. Bake for about 15 minutes or until golden brown and cooked through.

Cool on the trays for 5 minutes, then remove to a wire rack to cool completely.

These cookies can be frozen before baking, and frozen after baking too, so one way or another, you can always have cookies on hand!

 

 

Jamie Oliver’s Amazing Dressed Beets: 5 Ingredients

 

Yes – I’m cooking again from Jamie Oliver’s fantastic new book 5 Ingredients- Quick and Easy Food Recipes.

I really love the book as all the recipes are actually as simple as they sound. And, as I am still a cook without a kitchen, I am very happy that I can make the recipes with limited space and equipment!

Here is Jamie’s recipe as is.  I used golden beetroot and regular purple beetroot and I also used thyme instead of tarragon as I love lemon thyme.

Ingredients
600g raw mixed-colour baby beets, ideally with leaves
4 clementines
½ a bunch of fresh tarragon (15g)
100g crumbly goat’s cheese
40g shelled unsalted walnut halves

Method
Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender. Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar. Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates.

Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing. Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves. Divide between your plates, crumble over the goat’s cheese and walnuts, and drizzle lightly with extra virgin olive oil.

 

%d bloggers like this: