Miso Mac N Cheese

Miso Mac N Cheese

This is the only Mac N Cheese recipe you’ll ever need. I’m not even exaggerating, it’s like when you first discover your favourite bands best album and stick it on repeat for a month until it becomes familiar, warming and comforting. The cheese sauce comes together in minutes. It’s thick, nutty and coats the pasta without being gluey. The savoury umami nature of miso adds an extra nuttiness, complimenting the flavours of the cheese. Reserving some cheese and mixing it with panko breadcrumbs and black pepper gives you a crisp layer of goodness on top of the rich sauce.
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Cheese Spelt Scones

Spelt Cheese Scones

I had another of those plan-less summer Saturdays that I mentioned in my last post, and guess what, it rained again. That meant I was back to baking. I’ve had a craving lately for scones, and after we’d made spelt dosa with curried paneer for breakfast, I had a whole load of spelt flour leftover. I’ve not used spelt flour with scones before, but after a little searching I found a few recipes which looked pretty great. One of them was full of honey and oats, which I’ve bookmarked for later. However what I really wanted was something filled with cheese, so here’s a recipe for cheese spelt scones. Read more

Rye Waffles With Goats Cheese & Honey

Rye Waffles

So I finally cracked and bought a waffle iron in January. I’ve wanted one since I was born (well, the last couple of years anyway) and there are a couple of fancy ones I’d had an eye on. As someone that can’t justify spending £100 on a waffle iron though I finally had to bite the bullet and get one down the bottom end of the range. I now don’t know why I waited so long. Yeah it only cost £27 and it doesn’t latch close but now I get waffles whenever the hell I want them, and I warn you, that means there’s going to be an inordinate amount of waffles pictures of instagram for the next few months (and years).

Rye Waffles
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Garlic & Thyme Bread Wreath With Camembert

Camembert Bread Wreath

I had my first baked Camembert of the season on Saturday. A number of my friends came over to play board games so I spent the morning in the kitchen rustling up some things for us to snack on over the course of the afternoon and evening. The first of these was something I’ve been contemplating for a while. I wanted to make something perfect for sharing at Christmas that involved one of my favourite elements of this time of year; baked Camembert. Initially I had grand ideas of baking the cheese actually inside the middle of the bread, but on further thinking that was just stupid, and so the idea of the Camembert Christmas wreath was born, with the Camembert nestling at its center.
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Pumpkin & Feta Muffins

Pumpkin Feta Muffins

It’s that time of year where I put squash, or pumpkin, in pretty much everything. For some people pumpkins are only relevant for Halloween, or as the word in front of ‘spiced latte’, but for me it’s an ingredient I look forward to all year. It’s a great change from sweet potato, offering so much colour, a level of nuttiness and an incredible versatility. Last year I put up recipes for Pumpkin Cinnamon Buns (I’ll be putting up a new glaze recipe for this soon), a pumpkin & nutella pie & pumpkin jam and the year before that it was a pumpkin cinnamon loaf cake. This year, thanks in part to Maddie buying the Ruby Tandoh cookbook it was into savoury muffins. The original recipe actually called for sweet potato, but as just that morning I’d raided our local shop for as many squashes as I could carry it only felt appropriate to make them Pumpkin & Feta Muffins.
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