Ahhh . . . the weekend, time to pull out the stops a tiny bit and bake something the family will enjoy. A tiny treat, a bit of an indulgence. Something like these fabulous Nut Jumbles. A deliciously moreish cookie that is a jumble of coconut and toasted nuts, topped with a shiney and sweet, incredibly tasty browned butter glaze.
These truly are wonderful cookies. If you can eat just one of them you are a much better man than I Gunga Din! They are nice and chewy . . . and stogged full of lovely shredded sweetened coconut . . . don't be tempted to use dessicated. It doesn't have the right texture and is a bit dry. I buy my shredded coconut online at Skyco. Its the cheapest. I usually buy it in bulk and keep it frozen in the freezer so I can keep it for a long time.
You can use either toasted walnuts or pecans. Today I used pecans. Both are equally as delicious.
I always toast my nuts before baking with them. Toasting really does enhance their nuttiness and freshens them up a lot. You can also do this well ahead of time and keep them frozen until you want to use them. Just bring them to room temperature first.
10 minutes or so in a moderate oven does the trick just nicely. Just bang those nuts onto a baking sheet and into the oven. 180*C/350*F/gas mark 4. They will smell lovely and nutty. Let them cool before chopping. If I don't have some stored in the freezer, I will usually do this a day or so before I know I am going to bake with them. But you can also do it on the day, just make sure they are thoroughly cool before using them.
Mmmm . . . there is something about toasted nuts in a cookie that ticks all my flavour boxes.
Don't get me started on this browned butter glaze. Oh boy . . . that really tips a delicious cookie over the edge into FAB-U-LOUS!!
You need to put it on the cookies almost as soon as they come from the oven, while they are still hot. It will be kind of thick, but the heat from the cookies will make it quite spreadable.
Try not to lick your fingers too many times . . .
The glaze helps to keep them nice and chewy, so its purpose is really a two-fold one . . . taste and texture.
This is the kind of cookie your granny would have baked. Just coz she loves you and you are such a good little girl/boy. There is nothing like lovin' from the oven to make you feel all warm and toasty inside!!
Of course a little glass of ice cold milk is the perfect accompaniment.
*Nut Jumbles*
Makes 4 dozen approx.
Moreishly chewy drop cookie topped with a shiny browned butter glaze!
8 TBS unsalted butter, softened (1 stick)
95g granulated sugar (1/2 up)
100g dark soft brown sugar (1/2 cup, packed)
1 large free-range egg
1 tsp vanilla extract
175g plain flour (1 1/4 cups)
1/4 tsp bicarbonate of soda (baking soda)
1/4 tsp salt
76g shredded sweetened coconut (1 cup)
60g chopped toasted walnuts or pecans (1/2 cup)
60g sour cream (1/2 cup)
For the glaze:
3 TBS butter
195g icing sugar (1 1/2 cups) sifted
2 TBS milk
few drops vanilla 
Preheat the oven to 190*C/375*F/ gas mark 5. Line several large baking sheets with baking paper. Set aside.
Cream
together the butter and both sugrs until light and fluffy. Beat in the
egg and vanilla. Sift the flour, soda and salt together and stir in
just to mi. Stir in teh coconut, toasted nust and sour cream to make a
stiff dough.
Drop by TBS onto the prepared
baking sheets, leaving 2 inches in between. Bake for 10 to 12 minutes,
until the cookes are set and no impression is left when lightly touched.
While
the cookies are baking make the glaze. Heat the butter in a small
skillet over low heat until it turns a nut brown, abot 3 to 4 minutes,
swirling it occasionally. Remove from the heat and whisk in the sugar,
milk and vanilla to give you a smooth shiny glaze.
I really betcha can't eat just one. Happy Bank Holiday weekend and Bon Appetit!
I am a huge fan of Westernized oriental cuisine. I say Westernized because I have never had any other kind. I have never travelled in the orient or any further West than the border of British Columbia in Canada, or any further East than the Austian Tyrol. So you see . . . no Eastern experience at all. My sum experience of Oriental cuisine amounts to the dishes you might find on an all-you-can-eat buffet service at any Western Chinese restaurant.
I did go to a Korean restaurant once, in Toronto, and I quite liked what I had there, although it was quite spicy and I do like Kimchee.
I often make my own Chinese/Indonesian dishes at home, in the main being stir fries and fried rice. We are lovers of both of those. I do admit to having a real fondness for sweet and sour dishes and egg/spring rolls also. A very rare treat.
And don't get me started on Beef and Broccoli. That has to be my all-time favourite chinese dish. All. Time.
When we were living down South here in the UK, I got turned onto Ketjap Manis. I picked up a bottle in the oriental foods section of our local Waitrose down there and it was love at first taste!
This was the kind I bought. I was actually taking a chance when I bought it. I have always loved exploring grocery shops and it was an ingredient I had never used before, so I bought it to try. Like I said . . . LOVE AT FIRST TASTE!
Ketjap Manis is a sweet Indonesian Soy Sauce and quite addictive really. I found myself putting it in everything Chinese and loving that unique sweet salty flavour it imparted. It can also have a bit of a spicey heat, depending on how much chillies you add, or ginger . . . I like to be a bit judicious myself.
I was using it in my fried rice, my stir fries . . . on spare ribs, etc. Like I said, love at first taste. I was so disappointed when I ran out and then couldn't find it anymore. We had moved of course, and I didn't have a Waitrose where we live. We do now, but its almost all the way across the city and, although Todd loves me very much, he won't be driving across the city for any ingredient when it comes to cooking.
What can I say. He is so NOT a foodie. He only eats when he gets hungry (Kudos to him) and he never gets hungry and wouldn't eat at all if I didn't remind him that he needs to. DUH. (How I wish!)
Anyways, I now make my own Ketjap Manis. I found a few recipes online and adapted them to my own use and taste. I am not sure how authentic it is, but I do know how delicious it is. Its so simple to make really. I am betting you have everything you need in your kitchen to make it right now!
*Ketjap Manis*
Makes about 2/3 cup
Ketjap
Manis is a thick sweet Indonesian soy sauce, with a bit of a kick,
that is used a lot in Indonesian cooking. I love the stuff, but have
always had a hard time finding it in the shops. Its really easy to make
your own however. You will find that you reach for this again and
again. Its a really useful store cupboard ingredient to have on hand!
240ml dark soy sauce (1 cup)
6 TBS soft light brown sugar
6 TBS molasses
large pinch red chili flakes
1 medium clove of garlic, peeled and crushed
1 inch of fresh ginger, finely grated
You will also need some water,
amount depending on how thick you want your ketjap manis
I really hope that you will make this. I think you will find yourself using it for all sorts and, like me, you may even find it quite, quite addictive! Bon Appetit!
If you are looking for an excellent light supper, lunch or even brunch dish, look no further than these Baked Eggs. You could also have them for breakfast. They are really simple, uncomplicated and delicious!
They are as simple as buttering a dish and cracking a couple of eggs into it. A smallish dish for each, so that the eggs cook perfectly . . . with set whites and golden runny yolks . . .
A mix of hard cheese, cream and mustard is sprinkled over top . . . before baking. You can also add chopped cooked bacon if you wish, or a bed of spinach for the bottom, or leave the cheese/cream out altogether and just add a few slices of chorizo . . . or some buttered crumbs . . . they are very forgiving and adaptable.
I butter bread, cut it into soldiers and bake along side . . . for dipping into those beautiful runny golden yolks . . .
They are also a really quick bake. Ten minutes. That's all, which makes them perfect for a week-night supper when you get in from work, all tired and wasted, and just can't be asked to do anything complicated.
They look gourmet. They taste gourmet. They are a total Doddle.
I added a smattering of snipped chives today . . . for show. It does add a bit of flavour also, but its really not necessary if you don't want to.
See? Perfectly cooked . . . with each dip bringing you a bit of golden yolk, runny cheese, and a scrap of bacon . . . just gorgeous.
*Baked Eggs*
Serves 2
Quite simply scrumptious. I like to butter bread, cut it into fingers and bake it along side of the eggs for dipping.
25g butter (2 TBS)
4 large free-range eggs
50g grated hard cheese (gruyere, or cheddar, scant half cup)
1 tsp mustard
1 TBS heavy cream
fine sea salt and freshly ground pepper to taste
toast to serve
Preheat the oven to 180*C/350*F/ gas mark 4. Butter two small oven
proof dishes and crack two eggs into each one. Mix together the cheese,
mustard and cream. Season with salt and pepper. Scoop onto the top of
the eggs. Bake in the preheated oven for 10 minutes. Serve hot with
toasted bread cut into fingers for dipping.
Variations:
- add some crumbled cooked bacon to the cheese mixture.
-wilt a few large handfuls of baby spinach in a bit of butter and add a bed of this to each dish, before cracking in the eggs.
-omit the cream and top with several thin slices of chorizo sausage
-top with buttered bread crumbs for a crispy finish.
These really are simple. If you wanted to cook for a light lunch or supper, just add a salad on the side. Quantities are given for two, but easily adapted for more! Bon Appetit!
I quite simply adore yogurt. I started eating it when I was still in highschool. It was a relatively new product at that point and I don't think a lot of people really knew what it was, or even liked it. I had a small pot of yogurt every day for my lunch all the way through my years in high school on into Secretarial school.
I think I am in love with Greek Yogurt most of all. Its thick and creamy and quite delicious. Yogurt's health properties are also prett impressive when you look at it just on it's own. It can boost the immune system, prevent yeast infections, lower bad cholesterol and raise good cholesterol.
Rich in calcium, it is good for building bones and it has also been found to have a preventative and curative effect on arthritis. Because it kills the bacteria on your tongue, it can also help to prevent halitosis, or as it is more commonly known . . . bad breath!
Many people have also found that it can help to ease ulcers and colitis. Add to that the fact that its delicious and you have something which is really special. When you add a mix of toasted nuts and oats to it, which also have great health properties such as added calcium, protein and cholesterol lowing properties . . .
Along with cinnamon, which is also very good for you . . . well, you are really onto a winner here!
I like to add a drizzle of honey to mine because not only do I like the natural sweetness of it, but it is also a much healthier option than sugar and has anti-bacterial and anti-fungal properties amongst many other things.
Altogether this makes for a breakfast that is not only crunchy, sweet and creamy, but that is also quite good for you! I LIKE!
*Crunchy Yogurt Pots*
Serves 4
Quite simply delicious!
3 TBS raw cashew nuts
3 TBS raw almonds
3 TBS raw macadamia nuts
2 TBS large flake oats
4 TBS raisins
1 tsp ground cinnamon
350g Greek yogurt, plain (scant 1 1/2 cups)
liquid honey to serve (optional)
Coarsely chop the nuts. Heat a dry non-stick skillet
over medium heat. Add the nuts and oats. Cook, tossing every 30
seconds or so, for about 3 minutes to lightly toast. Remove from the
heat and dump into a bowl. Add the cinnamon and raisins. Toss together
to coat.
This was so refreshing. I really enjoyed it this morning. I think you will too. Do note that it is not wise to feed honey to the elderly or the very young. Bon appetit!
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