If forced to chose only one food to eat for the rest of time, I’d have to choose Nutella…probably. I mean, it’s just the most delicious thing ever invented. It is equally enjoyable on plain white bread as it is baked in to muffins, or even straight from the jar (you know you’ve done it too). Sometimes when you get home from work you need a little pick me up before you start dinner. Spoon. Jar of Nutella. Heaven.
Usually homemade versions of things are superior to the shop bought variety. Now, I’d love to own that accolade and say this Nutella tastes even better than the real thing, but that’s simply not possible. The homemade version is something different. Also supremely tasty, with a strong hazelnut and deep chocolate flavours with a hint of sweetness from honey. Maybe it’s the more grown up verson…either way it tastes amazing, it’s just not going to replace your trusty jar in the cupboard. Think of it as an alternative. Two types of chocolate hazelnut spread certainly can’t be a bad thing! (more…)
I know, right? Quinoa granola?? It sounds weird, I understand. Quinoa is good in a salad or as a side, especially if you can find red quinoa (there is no way I’m ever finding it in Inverness, I’ll need to stock up next time I’m at Wholefoods), but for breakfast?
When I’m feeling very virtuous and am on a health kick, I have found myself wondering about making hot quinoa. Recipes like this and this sound really good, but in reality they take a little getting used to. I think I tried it once but it wasn’t really doing anything for me. Adding quinoa to granola is much easier, because it doesn’t effect the flavour in anyway but adds a whole heap of nutrients and some serious crunch.
The flavour comes from the lemon and ginger. Using freshly grated ginger, along with the ground variety really gives the granola a kick, perfect to wake you up in the morning! I love dried fruit in my granola as I enjoy the extra sweetness it gives, I just can’t keep my sweet tooth at bay. Granola can be enjoyed with milk, yogurt, fruit or just by the hearty handful for an afternoon snack/you just happen to be a bit peckish when you pass the jar.
Croissants and cake sums up my week of baking. Also, fail and win.
Not every bake is a success. I’ve burned pies, curdled buttercream and my crepes usually turn in to a pale sloppy mess. That’s ok though. None of us are perfect…shocking I know…we have to learn somehow and in baking I think the best way to learn is to just give it a go. (more…)
It has been a little while since my last post, and that is due to all the packing, moving and unpacking that has been going on in my life. It’s amazing how much stuff you accumulate over ten years. However I’m mostly settled in now and back to baking!
I’m attempting croissants this afternoon for my parents anniversary breakfast tomorrow morning so look out for that recipe later in the week, hopefully they work out! For now I bring you a much quicker and simpler breakfast treat. Blueberry muffins have to be my all time favourite muffin. When blueberries are cooked they become sweet and mellow, and in a muffin provide bright bursts of flavour which in this muffin contrast beautifully in flavour and texture with the walnuts. The addition of an oaty crumbly topping brings these to the next level, almost out of breafast territory but the oats are helping us cling on. (more…)
After yesterdays wordy post I’m sort of all typed out. So instead of a story, let’s just talk about making these muffins.
Well actually I have a very short story…these photos are not completely staged. They were taken yesterday morning whilst I was getting ready for work and was eating a one of the muffins with grapefruit curd for breakfast. If I run out of time for taking photos at the weekend then the only option, at this time of year, is to take photographs in the morning. This is not ideal when you’re as slow to get out of bed in the mornings as I am. I suppose I should be thankful it was muffins I had to photograph and not an apple pie or something! (more…)