Theytasted good. Place the rings onto two trays coated with greaseproof paper. Even his signature rolls looked ridiculously impressive withtheir two colours andthe swirl
I had a little tasteand it is lovely already, but hopefully as it matures it will get even better. I sorted theapplesand I wrapped up those without blemishes in newspaper and placed them in a cool, dark place to store them through the winter
) But recently I make my food choices more carefully, maybe because it was my birthday just few days ago, or maybe because I've realized that I can eat healthier, make better choices when it comes to food without compromising on taste
Not only do theytaste amazing, I love the fact I don’t need to get my mixer out. And lastly, but not least, I can eat them for breakfast without feeling too guilty
Make sure your apples are crisp and tangy, your pears have not gone past their prime (they can taste a little rotten and rancid if they have) and use fresh, unsalted butter
Pre-heat oven to 200 degree CGrease a large oven proof dish with a small knob of butterAdd apples, pearsand honey to the baking dish and cover withthe honey and water, making sure the fruit is well covered. Bake for 10 minutesIn a separate large bowl, rub togetherthe butter and flour using your fingers to create breadcrumbs. Stir in the sugar and spoon onto the fruit mixture ensuring it is completely coveredBake for 30 minutesServe warm withwith custard
This time was Autumn, I planned to bake my iced pumpkin and orange slices until I realised a bit too late that the pumpkin had gone lets say a little past baking with
This is an original recipe. There is nothing better than a delicious stack of pancakes with fresh fruit andthey happen to make a brilliant Mother’s Day meal from children no matter how old the child
Black pepper, to taste . Try withother gluts of seasonal fruit if you're feeling brave. Cover with a waxed disk, or a circle of greaseproof paper and put the lids on
They were knobbly little things (theapples, not Bernie and Bruce) but taste great. When the chutney can be parted with a wooden spoon to reveal the bottom of the saucepan, it is ready
Packet of ready-made puff pastry(therecipe does give an alternative method for making your own pastry, withthe addition of some cocoa powder, but I didn't have time to make my own pastry this time
My first thought was to bake a sweet potato pie, being typically American, but I just wasn’t confident about how it was going to taste, and let’s face it I’m not going to bake something that I can’t eat in vast quantities
Put theapples, pears, onions, garlic, lime zest and juice, mustard seeds and half the vinegar into a large saucepan, bring to the boil and simmer until the fruit is nearly cooked
Saturday is often the day is our household when I get round to baking, I always like if it all possible to have some form of cake to hand in case of unexpected visitors but also just to provide the comfortable feeling that if you want something sweet with your cup of tea, you have some lovely homemade cake to hand
It almost tasted like a candy apple cake then. Theother day I had some pears that I wanted to use as well, and so I used half pearsand half appleswiththe most delightful results
Fresh Fruit for the Office with Fruitdrop, The Quince Tree andBaked Orchard Fruits with Vanilla and Honey, andwiththe last of my fresh figs I decided to make a fruity chutney, a new Lavender and Lovage creation, Apple, Fig andPear Chutney with Cardamom, and although chutney needs a month or two to “mature” and mellow in flavour, this chutney tasted pretty amazing just after making it
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