Category: Oats

Spiced blackberry & blueberry oaty, nutty, crumble

September 24, 2015
Yesterday was the autumn equinox, so I felt that this recipe was perfect to share with you on this day as the evenings draw colder and darker.
 I actually came up with this recipe about 3-4 weeks ago, when the Blackberries were in abundance and so were Blueberries. However my little blueberry bush is still going strong now.
 Below is what I wrote in my column, however I feel the words still fit the bill today, what do you think? 


  
 Blackberries in Woodland.


  
Beyond the garden, the hedgerows are thick with their summer growth: Rose-hips are bright jewel red, Sloes are covering the rows with a blanket of dark purple and  blackberries are big and juicy this year so it seems autumn is already proving a great season for produce and I have had an amazing haul so far.
  So, with the fact that I lit the fire and wore a jumper for the first time last week,  I was craving something I always eat when autumn comes around; the humble crumble. 
   One fruit that is just still around also are blueberries which for this dish I have picked from my little bush in my garden. Using both fruits together in this recipe gives it a sweet and sour flavour and work amazing together with the oaty, nut topping.
  If the weather proves me wrong and turns warm, instead of serving this with custard, serve with a vanilla ice cream.




Spiced Blackberry & Blueberry oaty nutty crumble:



Ingredients:
(serves 4-6 people) approximately 
fruit mix:
(depending on how big your dish is)
  • 250-300g Blackberries rinsed and drained 
  • 150g Blueberries
  •   2 tbsp Caster sugar
  •   a few small knobs of unsalted butter  
Crumble topping:
  •   100g Plain flour
  •   100g Caster sugar less if you don’t like it too sweet
  •   approximately 75g Unsalted butter 
  •   100g Jumbo rolled oats
  •   a good handful Whole almonds sliced/chopped yourself
  •   1 tsp ground cassia/ cinnamon  (I used Spice Kitchen) 
  •   1 tsp ground Nutmeg or grated

N.B: If you have any crumble topping leftover, no fear, pop in a freezer bag and freeze for another day.
 Also, I have tried this recipe using “Stork” margarine and a Soya spread and both works aswell.






Method:
  •   Preheat oven to 180c 
  •   In an oven proof dish place your blackberries and your blueberries and even out. Cover with Caster sugar and the butter, set aside.
  •   Meanwhile, in a mixing bowl place in your flour and rub in the butter with your fingertips to resemble breadcrumbs.
  •   Stir in the oats, cinnamon and sugar.
  •   Sprinkle the crumble topping over your fruit mix and pat down gently evenly.
  •   pop the dish onto a flat baking tray as the mixture could overflow. Pop into the oven for 20 minutes.
  • After 20 minutes, take out and sprinkle the almonds on top and pop back into the oven for a further 10 minutes or until starting to turn golden and crisp on top.
–   Serve into bowls with piping hot vanilla custard.









Spiced Orange, oat and Chocolate chip cookies

December 12, 2014


I always bake a lot more at Christmas time, mainly because I make pretty much the majority of all my Christmas Presents.  I love giving edible gifts, always have done and I  always will.  It’s very personal and I think it shows a characteristic approach to whom gives you the Edible gift. 

  This recipe I came across developing today was something that I had been fancying all week and it’s strange as Im not one for liking specifically Chocolate with Orange, I feel its too powerful for me but certainly around Christmas time, my house is filled with the smell of oranges and clementines so its seems such a crime to not involve a hint in My food.
  If I am totally honest I get slightly bored with Chocolate chip cookies/biscuits so when I eat them I want something thats really going to excite me, and Boy did this today.  The recipe worked straight  off, which is always a blessing and I have to say, I think this one is going to have to go towards my Christmas edible gift list, which is getting longer and longer by the day!
  
 I love spices and in many different forms of cooking and I have experimented a few times in My baking also, but something that I do every year that I want to share with you is this:
  I make a Spiced Sugar so it’s infusing all the time and it can be used in all sorts which you will see later.

Spiced Sugar:



All you do is take a jar full of Caster sugar and I infused mine with:

*  Vanilla pod
*  Ground Nutmeg
*  Cloves-  Spice Kitchen
*  Cinnamon Bark- Spice Kitchen
*  Cardamon pods – Spice Kitchen
*  Orange Peel

You don’t need a lot as these Spices are very strong.
Once you have this another tip would be to sprinkle over Popcorn. It’s great to eat whilst watching those Christmas films.

Spiced Orange, Oat and Chocolate Chip Cookies:



Ingredients: 

(Makes approximately 36-40 small sized cookies)

–  150g Vegetable Fat spread ( I used Stork )
–  220g Plain Flour
–  75g Spiced Sugar (As above) Remember to sieve this!
–  75g Light Muscovado Sugar 
–  1 Egg
–  Zest of 1 Orange plus a little spritz of the Juice to add extra zing
–  1/2 tsp Bicarbonate of soda
–  50g Ground almonds
–  100g Milk chocolate chips
–  50g Jumbo Rolled Oats




Method:

*  Preheat Oven to 160-170c

*  Cream together with a Wooden spoon or mixer the Spread, Sugar, egg, Zest and juice.

*  Add the Bicarb and flour and mix together well.

*  Then add the rest of the ingredients and mix well. I found better at this stage with a wooden spoon as the cookie dough will be quite tough.

*  Roll a Small ball of the mixture 2-3 cm wide and place onto a baking tray with greaseproof paper and make sure to leave a few cm’s space in-between like so above.

*  Place in the oven for approximately 13 minutes or until starting to brown at the edges.

*  Allow to cool on a rack before serving.


And there you go, A great tasting, frugal recipe for Christmas Presents or just eating.









Apple crumble slice with brandy and salted caramel

September 25, 2014

I used to make lots of tray bakes back in my Pastry Chef days as they are so simple to make, but also great to use up fruit or bits and bobs you have lying around. 
  I had some Cooking apples to use up and had a couple of recipes in mind for them. I love Autumn.  It’s my favourite Season and I always think of apples at this time of year especially in a pigs mouth! 

  So this recipe was based on a basic Apple crumble tray bake but I have decided to turn it into more of a dessert if you are having a dinner party. I have added a little more finesse to it.  It is definitely one for the Adults this one as I have added a bit of Booze! Of course, if you don’t want to add it, don’t! 

  Now, I think You will ultimately agree with me the fact that of course you MUST serve this dessert with some Vanilla Ice cream.  Unfortunately for me, I had ran out of my home made one and didn’t have room in the freezer to make more! Still, with that salted caramel on top, I was in Dessert Heaven.


Apple crumble slice with brandy and salted Caramel:


Ingredients:
(Serves 4)

Slice bottom:

–  112 g of Plain flour, sifted
–  38 g of Caster Sugar
–  1/4-1/2 of Baking powder
–  1/2 Egg Lightly Beaten
–  50 g Unsalted butter melted

Apple Filling:

–  150 g Cooking Apples diced chunky.
–  A good Splash of good quality Brandy about 100-150ml or Apple Brandy if you have it.
–  5o g of Vanilla sugar, mine was already infused. If you don’t have it add some of a vanilla pod to the Sugar.

Crumble Mix:
(This will give you extra, but it can be frozen for another time!)

–  150 g Plain Flour, sifted
–  50 g Jumbo Rolled Oats
–  75 g Cold Unsalted Butter
–  20 g Ground Almonds
–  50 g Caster Sugar

Salted Caramel:
(If you want a lot of caramel you will need to double the recipe)

–  37 g unsalted Butter
–  25 g Soft Dark Brown Sugar
–  25 g Caster Sugar
–  25 g Golden Syrup
–  50 ml Double cream ( may need a little more if you want a lighter caramel )
–  1/2 tsp of good quality Sea Salt Flakes depending on how salty you want it.


Method:

*  Preheat oven to 180 c.  Place all ingredients for the Slice bottom into a food processor, blitz until forming a ball. It should be quite wet but not sticky. Press into a lightly greased tray or dish with Baking paper and Bake for about 15 mins or until lightly golden.

*  While it is cooking, Pop the Apple filling mix into a saucepan and cook down for about 5 mins just to reduce down the liquid and sugar. Set aside.

*  To make the Crumble, place flour and sugar into a bowl and rub in with your fingertips the butter. Once it starts to crumble add the oats and ground almonds and continue to make a Crumble mix, not too fine though.

*  Place the apple filling onto the cooked Slice bottom, top with the crumble and bake for about 30 minutes or until nice and Golden.

*  When this is almost done, you can make the Salted Caramel by melting in a heavy bottomed saucepan the Butter, Both Sugars, and golden syrup. Once all melted add the cream and salt.

*  Serve with Vanilla Ice cream and drizzle on the hot Salted Caramel.









Breakfast Boost Bars

July 15, 2014



I realise that this isn’t  a Recipe post that is a “New Thing” or “Trend” in the Culinary world,  but it is something that I always used to make and have been meaning to come up with a new recipe for a while now. 

  Today,  As usual, I had some bananas that were way overripe.  So instead of me putting them into a bread or muffin like I normally do, I decided to come up with a Bar of some sort.  Now I say, “some sort” because, well, I am not sure If this recipe is a Flapjack or a Granola Bar? as, in my eyes, it qualifies for both! 

   I have to say, I am not great at eating breakfasts, especially in summer.  I do get easily bored and like something that I can eat quite efficiently  whilst reading my emails, doing my “To Do list” for that day AND drink my morning Coffee. I know, its bad! But I have to find something that suits me, we all do! and I feel with these bars, it will certainly keep me going for a while. Lets hope it will help others too.
  Now I am no nutritional expert but I have tried to keep the recipe packed full of nutrients with the fruit, nuts and seeds. Also adding no extra sugar to the syrup.

  I can’t wait to let my Fiance try these before he goes for his morning run at the weekend.  He’s been trying to find that certain something that works for him as many others have their own energy fix before a run/workout.  I will let you know what happens there on that note at a later date. Not forgetting aswell how great these are for Children, for breakfast or as a boost over those summer holidays! 
  For now, I will be trying these as my breakfast hit for the next few days…These Boost bars are moist, chewy, packed full of goodness and they’re Vegan too!


Breakfast Boost Bars:

Ingredients:

(This mixture made 9 2″x2″ Squares)

–  100g of Soy Spread ( I used Pure Dairy Free)
–  100g of Golden Syrup
–  1 Tbsp of Raw Organic Coconut Oil ( I used Lucy Bee)
–  200g of Whole Rolled Porridge Oats
–  40g of Grated Raw Carrot
–  2 Over ripe Bananas mashed
–  40g Dried Soft Apricots
–  20g Pistachios (De- shelled)
–  40g of Dried mixed Boosting Berries (i.e Blueberries, Cranberries, Goji, Raisins, etc…)
–  Sprinkling of mixed Seeds for on top (i.e Sunflower, Pumpkin, Linseed etc…)

Method:

–  Preheat Oven to 170c

–  Melt the Soya Spread in a Heavy bottomed pan on a low-medium heat and add the Golden Syrup to it.

–  Into a small hand blender/mixer or processor blitz loosely all the dried fruit together and the pistachio nuts.

–  Add the Oats to the Pan and stir coating all the mixture. Then add the Coconut oil, Bananas and grated carrot to the mixture. Stir and turn off the heat.

–  Line a baking tray with baking parchment and add the mixture creating a nice rectangular even shape.

–  Pop into the Oven for about 20 mins.

–  After 20 minutes sprinkle over your seed mix and pop back into the oven for another 20 mins.

–  Once done, take out and allow to cool before cutting into squares/slices.

If you pop these in a larder/Pantry they will keep for a good few days if kept in a sealed cake tin.