Normally at the weekend, I like to bake Todd a treat to enjoy with his hot drinks. I don't do many hot drinks myself, mostly just cold ones, but Todd, he enjoys a hot drink. I think it is the Brit in him!
I had seen this recipe for Honey & Ginger Jumbles over on the Donna Hay site. They looked really nice and I do like Donna's recipes. I have a couple of her cookbooks.
And so I adapted the recipe to British and North American measurements. (Australian are a tiny bit different. For instance their cups are larger.) I also didn't want to dust the finished cookies with powdered ginger after icing.
Instead I iced them and sprinkled them with some candied ginger root, which Todd loves. There is no refined sugar in the cookies themselves. Just honey.
There are also no eggs. You simply melt some butter and honey together . . .
Sift together some flour, soda, ground cinnamon and ground ginger . . . I was tempted to add ground cardamom as well, but didn't this time.
One TBS of finely grated orange zest also goes into the mix. You then mix some milk into the butter mixture and add it all at once to the dry ingredients.
You chill the dough for about half an hour and then shape it into logs before placing them onto lined baking sheets.
Twelve minutes or so later you have some really nice cookies, and let me tell you, they smell really heavenly when they are baking!
Honey . . . ginger . . . cinnamon . . . orange. That's a pretty unbeatable combination.
Once baked you let them cool on a wire rack and then you ice them in a thick drizzle icing. I did not make as much icing as the original recipe asked for. I thought it was a bit overmuch and what I made actually worked quite well, and I still had leftover icing.
These are really nice cookies. Not too crunchy (Todd hates things that are too crisp.) Perfect for dunking as well. Nicely flavoured as well!
Honey & Ginger Jumbles
Yield: Makes 16 cookies
These are lovely and not overly sweet, with the mild flavour of honey, orange and a bit of a ginger kick!
ingredients:
- 3 TBS butter, cut into bits
- 175g liquid honey (1/2 cup)
- 150g plain flour, sifted (1 cup + 1 1/2 TBS)
- 1/2 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 TBS finely grated orange zest
- 1 TBS milk
For the glaze:
- 195g icing sugar, sifted (1 1/2 cups)
- 1 tsp honey
- boiling water (as needed)
- chopped candied ginger root
instructions:
- Place the butter and honey in a small saucepan. Melt together over medium/low heat. Simmer and cook for about 2 minutes. Remove from heat and allow it to cool slightly.
- Sift together the flour, soda, ginger and cinnamon. Stir in the orange zest. Whisk the milk into the butter mixture. Add to the dry ingredients. Mix well to combine. Place in the refrigerator for 20 to 30 minutes.
- Preheat the oven to 160*C/325*F/gas mark 3. Line several baking sheets with some baking paper.
- Pinch off 2 teaspoons of dough at a time and shape into 3 inch long logs. Place well apart on the baking sheets to allow for spreading.
- Bake in the preheated oven for 10 to 12 minutes, until light golden brown. Leave to sit for a few minutes prior to scooping off onto a wire rack to cool completely.
- Whisk the icing sugar and honey, as well as hot water together in a bowl until you get a thick drizzle. (start off with 1 TBS of water) Dip the tops of the cookies (working with one at a time) into the icing, letting any excess drip off. Place back onto the rack and sprinkle a bit of candied ginger on top. Allow the icing to set before storing in an airtight container.
NOTES:
If you find the dough a bit sticky to roll, you can lightly flour your hands.
Another bonus for me was it only makes 16 cookies. Just enough for Todd to enjoy without there being a lot around to overly tempt me. Win/win!!
I am an old fashioned girl and the things which bring me the most pleasure in life are simple things and ordinary pleasures. That goes for the way I choose to live my life, dress, keep my home and, most especially, with the things which bring me joy when it comes to food . . . cooking and eating.
A simple rice pudding falls well within the realms of what brings me lots of pleasure . . . simple, milky . . . a nursery type of food. Comfort food at its very best . . .
This version is a tad bit fancier than the usual in that it boasts a simple flapjack topping. Now you North Americans might be a bit confused by that terminology. We are not talking about pancakes here, but about a very British, very delicious oatmeal square/slice that is chewy, sticky and sweet with golden syrup.
Very moreish with a nice hot cuppa. I have several recipes for them on here, which you can find here. Scrumdiddlyumptious! (To say the least!)
The pudding itself involves very few ingredients, some pudding rice (short grained), a bit of sugar and milk, with a dotting of butter. You might think that it sees like a very tiny amount of rice, but trust me when I say it is the perfect amount!
As you can see it thickens very nicely. There is also not a lot of sugar, which is a good thing . . . .
You don't need a lot of sugar in a rice pudding, and let me assure you, that golden flapjack topping is plenty sweet enough!!
You will want to bake it in a shallow baking dish, so that there is plenty of surface to spread the topping over, so that it cooks up perfectly . . . and crispy oaty beneath the grill.
This really is a most gorgeous pudding! Todd had seconds, and I found myself sneaking tiny spoonfuls every time I went past it in the kitchen, even after it was cold . . . yes, I am a very naughty girl . . .
I always find it quite magical the way a few simple ingredients, put together properly, can create something so delicious as this pudding.
I shouldn't be surprised really . . . just look around us. We are surrounded by beautiful things that are quite simple really . . . and yet not so simple . . . baby toes, rose petals, a robin's spring song, the loving nudge of a wet nose from a beloved furry family member . . .
In any case you need to make this pudding. I think in North America you can get Golden Syrup online and if you can't find it, you can use corn syrup in it's place. Golden syrup does have a lovely caramel like flavour however, so if you can get it, I highly recommend.
Flapjack Topped Rice Pudding
Yield: 4
A delicious simple and comforting rice pudding with a fabulous Flapjack Topping
ingredients:
- 50g pudding rice (short grained like aborio) (1/4 cup)
- 2 TBS caster sugar
- 600ml whole fat milk (2 1/2 cups)
- 1 TBS butter
For the topping:
- 25g porridge oats (1/3 cup)
- 100g golden syrup (1/3 cup)
instructions:
- Preheat the oven to 160*C/325*F/ gas mark 3. Buter a 1 litre/2 pint shallow oven proof dish really well. Set aside.
- Rinse the rice under cold water. Dry well with paper towels. Sprinkle over the bottom of the buttered dish. Sprinkle the sugar over all. Pour the milk on top and dot all over with little bits of the butter.
- Bake in the preheated oven for about 2 hours, until just golden brown and thick. Remove from the oven and preheat the grill/broiler.
- Gently heat the golden syrup and oats together, just until the syrup thins out a bit. Drizzle evenly over top of the rice pudding and then pop under the heated grill for about 5 minutes, until bubbling and golden brown.
- Let cool for a few minutes prior to serving.
If you only make one dessert this weekend, make it this one. You will really be happy that you did! Trust me on this!
I am always a mix of dubious and excited when I come across something which claims to be the world's greatest anything, especially when it comes to food. Taste is something which is essentially a very personal thing, and what is my idea of the tastiest is not necessarily somebody else's idea of tastiness!
I cannot tell a lie. The potato is my favourite vegetable. That is probably why I have never been able to stick to a low carb diet. I like bread and potatoes too much. I have modified my diet somewhat in recent years however, eating only whole grain bread and new potatoes most of the time . . . new potatoes are low GI.
A week or so ago the Manomasa Family asked me if I would be interested in trying out their new line of chunky dips, inspired by the Taquerias in the markets of Mexico. Arriba! Didn't have to ask me twice. I adore Mexican anything, and I was already a fan of their fabulous tortilla chips.
They have several variety of chips . . . each one as good as the other. They also sent me a bag each of their Green Lemon and Pink Peppercorn, and the Classic Cantina ones to enjoy.
Todd's not a huge fan of overly crunchy things like chips however, so I wanted to make something that he could enjoy these dips with as well . . . voila! Crispy Smashed Baby Potatoes!! Seriously tasty!
These chunky new dips are made with the finest ingredients ready to be scooped from the jar into a bowl. Created for celebrations that centre around good food, and exclusive to Waitrose, I thought they would be perfect for serving with the potatoes.
Pineapple Habanero Salsa - This salsa delivers the perfect pairing of sweet and spice. The juicy pineapple chunks are kept in check with the feisty heat of habanero chili. The pink peppercorns, ripe berries of the Brazilian pepper tree, bring a delicate taste.
Street Corn Relish - The sweet taste of summer in a jar. This versatile relish is an essential for any celebration where you're feeding a crowd. Eat with crispy tortillas or use as a condiment on hamburgers or veggie burritos. I think they would also be great on hot dogs.
Frijole Bean Dip - This classic Latin American dip blends the rich flavours of Black Turtle Beans, Red Kidney Beans and Pinto Beans to make a delicious creamy base. The texture makes this a winning alternative to guacamole. Serve hot with melted cheese or add sour cream for a truly authentic dish.
I felt that these crispy smashed baby potatoes would make the perfect canvas to showcase all of these wonderful flavours . . .
Baby new potatoes, boiled in lightly salted water until tender . . . .
Drained, dried and then gently smashed with a potato masher on a lightly oiled baking sheet . . . you want them flat, but not totally smashed to smithereens. Just thin enough that you know they are going to get crisp . . . I use a nylon one that has slots in the base, not holes. It works perfectly.
You want the potatoes flattened, but not obliterated, with lots of little bits sticking up that will get all crispy and moreish in the heat of the oven.
Drizzled with olive oil, sprinkled with some seasoning and then baked in a hot oven until crisp and golden brown . . . I like to sprinkle them with a tiny bit of cheese at the end as well . . .
They made a perfect canvas for each of the dips . . . along with a dollop of sour cream to keep the heat in check if you are a heat wimp like myself. Actually, however, none of the dips were intolerably hot. The Pineapple one packed a bit of a whammy, but nothing I couldn't tolerate. (Habanero peppers are known for their heat!)
The Pineapple & Habenero was quite spicy and hot, but not so bad that I couldn't tolerate it. Lovely and sweet as well, peppery. I think this was my favourite of the three!
The Street Corn Relish was quite lovely also, lightly spiced, nice and chunky with lots of pumpkin seeds for added crunch.
We also really enjoyed the flavours of the Frijole Bean Dip. I can see using this particular one in my 7 Layer Mexican Dip! Or mixed with cheese and served hot! Nummy nummy!
Crispy Smashed Baby Potatoes
Yield: 24
Crisp and delicious served with your favourite dips or sauces!
ingredients:
- 24 baby new potatoes
- lightly salted boiling water
- 3 TBS light olive oil
- Tex mex seasoning herbs
- salt and black pepper to taste
- 6 TBS finely grated strong cheddar or jack cheese for sprinkling
You will also need:
- a variety of dips to serve
- sour cream for spooning on top
instructions:
- Cook the potatoes in a pot of lightly salted water for 12 to 15 minutes until tender. Drain well and allow to air dry for several minutes.
- Preheat the oven to 230*C/425*F gas mark 7. Lightly spray a baking tray large enough to hold the potatoes in a single layer without touching, with some cooking spray. Taking a potato mashed with a flat end, use it to gently smash the potatoes down into one thin layer, no more than 1/3 inch thick. (It helps to spray the masher so that they don't stick too much.)
- Drizzle with the olive oil, dividing it equally amongst the potatoes. Sprinkle with the seasoning mix. (I used Swartz Street Food Mexican.)
- Roast in the preheated oven for 25 to 30 minutes until nice and crisp on the outsides. Remove from the oven and sprinkle with the cheese. Return to the oven and cook for a few minutes longer.
- Serve hot with your favourite dips and the sour cream.
Overall I was very impressed with the quality and flavours of these dips. I would definitely buy them. Many thanks to Manomasa for sending them out for me to try. Perfect for sharing, these new dips are available exclusively to Waitrose.
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Note - Although I was send a selection of dips and chips free of charge for the purpose of review, I was not required to write a positive review in exchange. Any and all opinions are my own.
This is a recipe that I have had my eye on for a long time. I adore peanut butter in any way shape or form.
I do like the creamy style slightly more than the crunchy, but if it's peanut butter I am all for it! I have never met a peanut butter anything I didn't like!
The original recipe comes from a baking book I have had for a while, entitled Tate's Bake Shop Cookbook, by Kathleen King.
I have had it since before we moved back here to Chester and I am ashamed to say this is the first time I have used it!
As a part of my efforts to downsize around here I have been going through all of my cookery books and trying to decide which ones to keep and which ones not to keep.
If they are books I have used a lot, they stay . . . . naturally.
But if they are not books which I have used, I am having to do some serious thinking as to whether it is worth keeping them or not.
I want to have at least 10 recipes per book, if not more, that I have cooked or am interested in cooking.
This one looks somewhat promising, especially after baking this loaf and seeing how lovely it turned out.
A simple quick bread with lovely rich peanut butter flavours. Easy to make. It did take me sightly longer to bake, but I am not sure if that is because of where I live, or because my oven isn't working properly. (Yes, still!)
This can happen often when baking things. All ovens are not alike and altitude, environment can also come into play when baking. We must be prepared to adjust things as we need to.
She recommended serving it toasted and spread with jam. I decided to try it first as little sandwiches . . . one with strawberry jam, and another with a sugar free chocolate spread I have here in the house.
I love sandwiches. Almost as much as I love peanut butter.
Both of the sandwiches I made looked very good. I can't tell you which one I loved more.
Nutella? Yum!! Jam? Yum! Both? Yum yum yum!
I also cut a thin slice and toasted it in the toaster . . . until the edges were crisp and golden. Nobody can ever accuse me of not doing what I need to in order to present you with the very best! 😉😉😉
The toasted slice I spread lightly with salted butter. Lightly is a personal decision. One man's idea of lightly is not the same as another man's lightly.
Just saying . . . don't quote me on this!
I actually sat down with a finger of each and a cup of Peanut Hottie Hot Chocolate to try them out inividually. One small finger of each of the nutella sandwich, and one of the jam, and one of the toasted slice.
I am incredibly thorough when I do these things. I wouldn't want to share anything with you that wasn't amazingly tasty would I?
I know . . . its a tough job, but somebody has to do it! All I can say is Yum, Double Yum, Triple YUM YUM YUM!!
Peanut Butter Bread
Yield: 1 9-inch loaf
Lovely loaf with a rich peanut butter flavour. Eat it plain, toasted, as little jam or nutella sandwiches or for dessert with ice cream and chocolate sauce!
ingredients:
- 280g plain flour (2 cups)
- 1 TBS Baking Powder
- 1/2 tsp fine sea salt
- 65g butter softened (1/4 cup)
- 95g granulated sugar (1/2 cup)
- 50g soft dark brown sugar (1/4 cup, firmly packed)
- 180g smooth peanut butter (1 cup)
- 1 large free range egg
- 1 tsp vanilla extract
- 240ml milk (1 cup milk)
instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin. Set aside.
- Whisk the flour, baking powder and salt together in a bowl. Set aside.
- Cream the butter and both sugars together until combined. Add the peanut butter and mix well together. Beat in the egg and vanilla. Add the flour mixture, alternately with the milk, making three dry and two wet additions. Spoon into the prepared loaf tin.
- Bake in the preheated oven for 50 to 60 minutes, until well risen and a toothpick inserted in the centre comes out clean. The top should spring back when lightly touched.
- Cool in the tin for 10 minutes prior to tipping out onto a wire rack to finish cooling completely. Store in an airtight container.
The results were . . . I liked the toasted one, but it was not my favourite . . . the sugar free chocolate spread was very good. My very favourite however . . . . was the one with strawberry jam! Yes, you can take the North American out of North America, but you can't take the North America out of the North American. My veins flow with peanut butter and jam! Yummity yummity yum yum yum!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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