Soul Cakes

Soul Cakes are traditionally baked to celebrate Samhain, a time to reconnect with our ancestors and to honour those who have passed.  This recipe is my own version and makes approx. 16 small cookies.

Soul Cakes

Ingredients

1 cup plain flour - white, whole wheat or a mixture of the two.
3/4 cup ground almonds
1 tsp baking powder
1 tsp cocoa
1/2 cup soft brown sugar
1 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
Zest of 1 orange
1 egg
1/4 cup butter - melted
1 tbsp orange juice


Preheat oven to 180 degrees C.  Line a baking sheet with baking paper.

Mix dry ingredients in a large bowl.

In a small bowl, beat the egg, then add the butter and orange juice and stir well.

Pour wet ingredients into dry and stir until well combined and the dough starts to form into a ball.

Split the ball in half and repeat until there are 16 small balls. Flatten each one slightly and place on baking tray, leaving a little room for them to spread.

Bake for approx. 25 mins, or lightly brown.

Cool on a wire tray.

Enjoy!

Caryl ♥

Cavolo Nero Pesto

I know, you looked at the title of this post and thought, "Cavolo Nero Pesto, what was she thinking????!!

Well, I really love leafy green veggies, but my family can be a little fussy, so I've been playing with ideas on different ways of using them.  After a not-so-successful attempt at Kale Crisps the other day (I am going to need a food hydrator for things like that), I decided on a pesto instead.  This turned out really well, very garlicky - so you may want to reduced the amount used, if you're not as garlic mad as I am - and there is enough for an easy pasta meal, as well as for basting fish, and/or stuffing under the skin of a chicken before roasting.

Cavolo Nero Pesto

Ingredients

1 bunch Cavolo Nero - washed and stripped from their stalks.  Discard stalks.

Sea salt

40g Butter - approx.

Olive Oil

3 cloves garlic

75g Parmesan - grated

Boil a large pot of well-salted water, plunge in the Cavolo Nero leaves and cook for five minutes.   Remove and drain.

Place the cooked Cavolo Nero in a food processor along with the butter, a couple of tbs of oil, garlic and parmesan and purée until smooth.  Add more oil as needed.

Note*:  I poured a little oil over the top of the pesto in the jars, so it should last a bit longer when stored in the fridge ..... although I think we'll be using it up pretty quickly!

Enjoy!

Caryl  ♥

Banana and Plum Loaf

My plum tree is overloaded with ripe deliciousness and I had a few very ripe bananas in the fruit bowl, so made up this lovely loaf for afternoon tea.

Banana & Plum Loaf

Ingredients

100g (approx. 1/2 cup) butter - softened
1/2 cup brown sugar
2 eggs
1/2 tsp vanilla essence
1 3/4 cups plain white flour
1 cup wholemeal flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
4 ripe bananas - mashed
Approx. 1 cup plums - pitted and quartered


Preheat oven to 175 degrees C.  Grease two 9x5 inch loaf tins.

In a large bowl, cream the butter and sugar.  Beat in the eggs and vanilla essence.

In a separate bowl, sift the flours, baking powder and baking soda with the cinnamon and nutmeg.

Stir the dry ingredients into the egg mixture in thirds, alternating with the mashed bananas until the batter is smooth and well combined.

Gently fold in the plums, and spoon the batter evenly into the prepared tins.

Bake for approx. 45 mins, or until well browned.

Enjoy!

Caryl ♥

Spaghetti with Rhubarb and Fresh Dill

This is another savoury recipe with rhubarb that turned out to be one of the best pasta dishes I've ever tasted ..... and no, I'm not pregnant, which is what most people asked me when I made it! :)

Spaghetti with Rhubarb and Fresh Dill

Ingredients

1 bunch of rhubarb
1/4 cup dry white wine
2 tbs evaporated milk
1 tbs creme fraiche
1 leek - thinly sliced
125g butter (I have to think about how to reduce this amount)
3 tbs pine-nuts - roughly chopped
3 tbs sultanas, soaked in warm water 10 minutes, then drained
2 small bunches fresh dill - finely chopped


Please note:

1. It would probably be easier to replace the evaporated milk and creme fraiche with single cream instead .... I just used what was in the fridge!
2. The amount of butter is rather a lot, so I will think about what to do to reduce this!

Cut each rhubarb stalk crosswise into 3 pieces, then thinly slice lengthwise. In a large saucepan, combine wine, evaporated milk, creme fraiche, leeks and a pinch of salt. Cook, stirring occasionally, for a few minutes. Add rhubarb and continue cooking, stirring occasionally, until the rhubarb is soft. Remove from heat and set aside.

In a medium saucepan, combine butter, pine nuts and sultanas. Cook over medium heat until butter is melted and the flavours have combined, about 2 minutes. Stir in dill and cook a few minutes more. Remove from heat.

Cook pasta in boiling water until tender. Reserving 1/4 cup pasta cooking liquid, drain pasta. Mix pasta with the cooking liquid, pine nut mixture and rhubarb mixture.

Serve immediately.

Enjoy!

Caryl ♥

Sweet Potato Pancakes

After making traditional pancakes this morning and only managing to get one for myself, I decided to make a savoury style vegetable pancake to go with left-over veggies for dinner.  I had sweet potatoes in the cupboard, so that's what I made - Sweet Potato Pancakes.

Sweet Potato Pancakes

Ingredients

2 small sweet potatoes
1-1/4 cups plain flour
3 heaped tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
2 eggs
1-1/2 cups milk (I used almond milk)
50g butter - melted


Peel and cut the sweet potato into small chunks. Place the pieces into a saucepan, cover with water and bring to the boil. Cook the potatoes for approx. 15mins until tender. Drain, mash and set aside.

Sift the flour, baking powder, salt and nutmeg together into a bowl.

In a separate bowl, gently whisk the eggs, then stir in the sweet potato, milk and butter until well combined.

Pour the wet mixture into the dry and fold together until all the flour is mixed in and a batter is formed. It may be slightly lumpy but that's ok.

Heat a lightly greased pan and pour a spoonful of mixture in.  (I use a soup ladle for this.)  Cook until bubbles start forming on the top of the pancake.  Flip it over and cook a minute or so longer.  Transfer to a warm plate.  Repeat until all the mixture is used up.

Serve as a side, or underneath, stir-fried veggies.  Or you can simply eat them with butter and syrup, alongside a cup if tea.

Enjoy!

Caryl ♥

Lavender Honey Butter

This is a lovely sweet herb butter that could be used in all sorts of different ways.  I especially made it to go with my Lavender Scones.


Ingredients

100g butter - softened
1 tbs lavender buds
1 tsp honey


Just like with my lavender scones, I used a pestle and mortar to grind the lavender buds.

Add the ground lavender and a nice squeeze of honey to the softened butter.  I used a wooden spoon to mix it all together.

When everything is mixed as evenly as you can, spoon the lavender butter onto a piece of cling film and roll into a small log shape.  Wrap and place in the fridge until you are ready to use it.

Delicious with Lavender Scones or spread on toast or crumpets!

Enjoy!

Caryl ♥

Lavender Scones

My beautiful daughter recently gave me a bag of organic culinary lavender.  I love lavender, not only for it's fragrance, but also for it's wonderful healing properties.  Among it's many benefits, including being a great stress and pain reliever, it also helps with digestion, upset stomachs and bloating.  These scones are my first attempt at cooking with lavender.

Lavender Scones

Ingredients

2-1/2 cups self-raising flour
1 tbs caster sugar
2 tsp lavender buds
40gm butter - softened
1 cup milk
1/4 cup creme fraiche (or sour cream)


First, I used a pestle and mortar to grind the lavender buds.  You could also use a food processor or coffee grinder.

Sift the flour into a large bowl with the sugar and ground lavender.

Rub in the softened butter with your fingertips until completely combined.

Mix the milk and creme fraiche together, then add to the bowl, gently stirring with a blunt knife until the mixture becomes a soft, sticky dough.

Turn the dough onto a lightly floured work surface and knead lightly until smooth.  Using your hands, carefully press out the dough to approx 2cm thickness. Cut into rounds (approx. 5cm) with a biscuit cutter or the rim of a drinking glass. Place scones onto lightly greased baking sheets, or into a lightly greased cake pan. Gently knead remaining dough scraps together and repeat the pressing and cutting out until it is all used.

Brush the top of the scones with a little milk.

Bake in a hot oven, approx. 220 degrees C, for about 15 mins.

Place the scones onto a wire rack immediately after taking out of the oven.

Delicious with Lavender Honey Butter.

Enjoy!

Caryl ♥

Sauteed Brussels Sprouts with Garlic & Pine-Nuts

Brussels sprouts, I have to admit, have not been a vegetable I've liked until very recently.  In fact I used to only put up with it "for the sake of keeping the peace" at Christmas time!  However, there are so many things you can do with these special green gems of goodness, I can now say I actually enjoy them.  This is how I served them with this year's Christmas dinner, alongside the traditional baked potatoes, carrots and a newly tried Jamie Oliver's "Must-try red cabbage braised with apple, bacon & balsamic vinegar".

Sauteed Brussels Sprouts with Garlic & Pine-Nuts

Ingredients

500g Brussels sprouts (approx)
Butter
3 cloves garlic - finely sliced
handful pine-nuts - toasted


Wash and trim the ends of the sprouts.  Slice in half length-wise and cook them in a pan of boiling water for approx. 3-5 minutes.  Drain.

In a wok, melt a small knob of butter.  Add the garlic and stir fry until just starting to colour.  Pour in the sprouts and stir until warmed through and coated with the garlic and butter.  Add the pine-nuts and stir until combined.

Serve immediately, or keep warm until ready.

Enjoy!

Caryl ♥

Spiced Christmas Cookies

I've always loved making Christmas Cookies.  You can use any cookie cutter shapes that you can find. Unfortunately my Angel shapes have flown the nest, but I do still have my Christmas trees! :)

Spiced Christmas Cookies

Ingredients - (makes approx. 70 cookies)

2 eggs

230g butter - melted

2 tsp malt vinegar

3-1/2 cups plain white flour

1 cup sugar

1/2 tsp nutmeg

1/2 tsp saffron

1 tsp cinnamon

Icing sugar

In a medium bowl, whisk eggs, melted butter and malt vinegar until well combined.

Sieve the flour over the top of wet mixture.  Gently stir in with a spoon.  Add the sugar and spices, stir well.

When mixture is thoroughly combined, tip the dough onto a lightly floured surface and roll into a ball.  It will be quite soft.  Wrap in cling film and refrigerate to allow the dough to harden a little.  (I was busy doing other things and ended up forgetting about the dough until the following day!)

After about 30 minutes - (or the following day if you did what I did) - remove the dough from the fridge and bring almost to room temperature.  It will be quite firm.

Lightly flour your work surface.  Take half the dough and roll it out to desired thickness.  Use cookie cutters to stamp out the shapes and transfer to a baking sheet.  Keep re-rolling the dough until it is all used.

Bake in 180 degree C oven for approx. 20 mins, or until just lightly browned.  Transfer cookies to wire rack to cool.  Lightly sprinkle with icing sugar.

These cookies will keep well in an airtight container, for a few days.  They may well last longer, but they are always eaten more quickly than I can get the chance to find out!

Enjoy!

Caryl ♥

Banana Chocolate Cake

This must be the most delicious Banana Chocolate Cake I've tasted!

Banana Chocolate Cake

Ingredients

120g butter - melted
75g brown sugar
75g honey - (this is approx. 50ml)
2 large eggs
1-1/2 cups white self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
3 over-ripe bananas - mashed
3/4 cup creme fraiche (or sour cream)
100g dark chocolate - cut into 1cm pieces
50g pecans - roughly chopped


In a large bowl, mix melted butter with sugar, then add the honey and stir well.

Next, add the eggs and beat thoroughly.

Sift the flour, bicarbonate and cinnamon over the top, and mix well until combined.

Stir in the bananas and creme fraiche.

Fold in the chocolate and nuts.

Pour mixture into prepared loaf tin. 

Bake in oven at 180 degrees C for approx. 70mins, or until browned and there is no mixture sticking to the tester.

Leave in tin for approx. 10 minutes before turning out onto a wire rack.  Leave to cool, if others in the household let you.  Otherwise, slice and serve immediately to keep them quiet! ;)

Enjoy!

Caryl ♥

Coconut Seed Slice

I've been baking these slices for my kids ever since they were very young.  They were called "Mum's Slice".  Last weekend, my eldest boy came home from Uni and asked me to make some for him to take back with him.  This time, though, I added some extra seed goodness too! :)

Ingredients

100 grms butter
2-3 tbsp golden syrup
1/4 cup chia gel
1 cup plain flour
1 tsp baking soda
1 cup rolled oats
3/4 cup desiccated coconut
1/3 cup raw sugar
1/4 cup pumpkin seeds
1/4 cup golden linseeds
1/4 cup hemp seeds


Melt butter with golden syrup in a saucepan. Add the chia gel (see recipe at Caryl's Cooking Creations: How to make a Chia Gel) and stir well.

Combine all dry ingredients into a bowl.

Pour butter mixture into dry ingredients and stir well, until just combined.

Spread mixture onto a medium sized baking tray, patting out until flat and even.

Bake in oven at 160 degrees C for approx. 20-25 minutes, until well browned.  (If you like your slices softer or more chewy, bake for 15 mins only.)

Leave on tray to cool, then turn out and cut into slices.

If there are any over, they will store well in an airtight container.  Although, I'm not sure how long for because they are always eaten up pretty quickly in my house! ;)

Enjoy!

Caryl ♥

Blueberry & Apple Chia Muffins

It's always nice to add a little extra from the garden - in this case, from our apple trees - to a baked treat!

Ingredients - (makes approx. 12 muffins)

1 cup fresh Blueberries
1 Apple - peeled and chopped
1/4 cup Chia seeds - ground
3/4 cup whole wheat flour
1 cup plain flour
60g butter
3 tbsp honey
2 large eggs - beaten
1 tsp vanilla
3/4 cup creme fraiche (or sour cream)


Preheat oven to 200 degrees C.

Rinse the blueberries and leave on a paper napkin to dry.  Peel and roughly chop the apple and set aside.

Melt the butter with honey.

Sift the ground chia seeds with the flours and baking powder into a large bowl.  Stir the chopped apple into the flour.

In a small bowl, roughly beat the eggs with the vanilla, the pour in the butter mixture and the creme fraiche.  Stir until well combined.

Pour the wet ingredients into the flour and apple mixture.  Mix lightly with a fork, until just combined.  Carefully fold in the blueberries, without crushing.

Put spoonfuls of the mixture into well-greased muffin pans - approx. 3/4 full.  Bake in oven for approx. 20 minutes, or until well risen and golden.  Transfer to a wire rack.

Enjoy warm, or cold!

I usually try to double the recipe so there are some muffins left to freeze for another time.  They make a healthy and delicious snack!

Caryl ♥

Cornbread Muffins

You can never go wrong serving these yummy muffins with soup, or as a side for just about anything!  I tend to make double the recipe each time, as they are VERY popular in my house.  Oh.... and they freeze well too!

Ingredients

1-1/4 cups flour
3/4 cup Polenta (corn meal)
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil (or butter)
2 eggs


Stir all the ingredients together in a bowl.

Put spoonfuls of the mixture into greased muffin pans - approx. 3/4 full.

Bake at 200 degrees C for approx. 15 mins.

Serve with soup, or as a side for just about anything.  They are delicious with butter!

You can use this recipe in a baking dish, or bread tins - whatever you choose.  Just remember to alter the cooking time.

Enjoy!

Caryl ♥