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
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).
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.
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.
I love cheese. A lot of you know I’ve dabbled a lot with vegetarianism lately and that’s been going pretty well. Cheese is the main thing that stops me going the whole hog and properly attempting being vegan though. But enough of that, today I made the greatest Mac N Cheese of my life. I mean even better than the Mac N Cheese Pizza Pie. It was full of flavour, rich in colour and 100% completely winged. Most of my mac n cheese meals are but this one I took it a bit further. Throwing in a number of extras but using less types of cheese than I usually do. Read more