Baking

Pumpkin Soup Recipe

~ MKW Publishing ~ 1 Comment

For something seasonal, pumkpin soup. Tried a slightly different recipe and this time it worked, although it was kind of a little from one recipe and a little from another. Also, the seeds have been saved, rinsed and dried for roasting. No carving or waste this year, just for food.

500g pumpkin cut into chunks

400ml vegetable stock (although says you can use chicken too)

Olive Oil / salt and pepper / sage leaf

1 white onion diced / 1 clove of garlic chopped

1 small potato, peeled and cut into chunks

75 ml of double cream

Tsp of butter (homemade in this instance)

Heat the oil and cook the onions and garlic for about 5 mins or until start to turn golder.

Add the pumpkin and potato, cook for about 8-10 mins until starts to soften.

Add salt and pepper and butter then add the stock and sage leaf, bring to the boil and simmer for about 10 mins or so until soft.

Add the cream and bring to the boil, then puree.

And now you should have lovely, smooth pumpkin soup.

(c) K Wicks

Blueberry & Apple Muffin Recipe

~ MKW Publishing ~ 3 Comments

Thought it might be nice to try some apple and blueberry muffins. As the weather changes, it feels like cake times are coming. Or already here…

110g butter

250g caster sugar

250g plain flour

2 eggs

150ml milk

1 tsp baking powder

1/4 tsp salt

120g blueberries

80g grated apple

Some cinnamon

Cream the butter and sugar together, add eggs and mix until smooth. Sieve in the flour, baking powder and salt. Add cinnamon. Beat together, adding the milk until smooth. Hand mix through the apple and lightly crushed blueberries.

Fill muffin cases – this made 12, but I filled the cases quite high to get the towering muffin look.

180 degrees for around 25 minutes. (170 for fan assisted oven).

(c) K Wicks

Lemon Posset Recipe

~ MKW Publishing ~ 3 Comments

A creamy lemony treat. Makes 2 ramekins.

185ml Double cream

54g cast sugar

1 small lemon – rind and juice

Method – melt the cream and sugar together on a low heat and slowly bring to the boil, stiring with a whisk and add some rind (peeled and grated in this case), then simmer for 2-3 minutes.

Take off the heat and strain out the rind, then slowly add the lemon juice and keep whisking until smooth. It will starrt to thick fairly quickly, so you may not need all the lemon juice if it’s starting to feel too thick.

Then pour into chilled ramiken dishes (this recipe makes 2) – and let them set for at least 4 hours, or overnight. Then enjoy the lemony goodness.

Above is just made, below is after setting overnight.

(c) K Wicks

Orange & Choc Chip Cookies Recipe

~ MKW Publishing ~ 1 Comment

An slight upgrade on the previous recipe. We have now added honey and dark chocolate chips, and taken out the coconut. And being honest, it’s gone rather well.

Ingredients:

80g Granulated sugar

80g Demerera sugar

100g butter (at room temp)

3250g Plain Flour / All purpose flour

1/2 tps salt

1 tsp baking powder

1 tsp baking soda

Juice of 1 orange (or two tangerines) – and some of the rind grated into the mixture

125g oats (you may need to add more if the mixture is a too wet)

2 tsp of orange extract

60g dark choc chips (optional)

Method:

Cream the butter and sugar together until smooth (ish), add the juice, orange rind and extract and mix. Then add the flour, salt and baking soda & powder. Mix until doughy.

Then add the oats by hand and mix through thoroughly. Then put on a baking sheet and flatten out with your hand to about 1 – 2cm depth. (or lay a chopping board over another piece of baking parchment to flatten evenly). Then use a cookie/biscuit cutter to get your desired shape and size.

Put on either a greased baking tray or on baking paper, and cook for around 10 – 15 mins or until going brown at 180 degrees (170 fan assisted).

(c) MKW Publishing

Peach cheesecake

~ MKW Publishing ~ 1 Comment

Decided to try peach cheesecake l have wanted too for a while, so took the plunge.

For the base

65g crushed homemade Orange Biscuits (or digestives)

20g melted butter

For the topping

110g peaches tinned

45g caster sugar

5g cornflour

Small bit of water for cornflour

For the filling

125g double cream

75g cream cheese

25g caster sugar

1/4 tsp vanilla extract

Method:

Melt butter and add crushed biscuits, put some in ramekins (this makes 3). Leave to cool.

Pour the peaches and syrup in a pan, add the sugar and simmer for about 5 minutes. Mix the cornflour with water, and add to the pan. Keep on low heat for a few more minutes until it thickens. Then leave to cool, put about 1/3 to one side for topping. (I pushed a bit through a sieve to get some smooth for mixing through as well).

Mix the cream cheese to soften and stir in the vanilla extract, whip the cream and sugar until stiff. Fold the peaches and whipped cream through the cream cheese until combined. Then add to the ramekins, add some peaches amd syrup on top and put in thr fridge for a few hours. Then eat and enjoy.

(c) K Wicks

Green goddess salad

~ MKW Publishing ~ 1 Comment

Sometimes you see a recipe, and it keeps popping into mind. This one also kept popping back up on YouTube, so was a good reminder. And today I just happened to have all the ingredients and thought why not. I made up my own measurements as I went along, and if you want other combinations, check out youtube as there are many variations.

Cucumber and green cabbage diced as the base salad.

For the dressing –

Handful of parsley or basil (or both)

1 avocado

Clove of garlic

A few nuts (I used almonds)

2 tablespoons of olive oil

Spoon of houmous

A tap of chili flakes

Half a lime squeezed

1 tbls of maple syrup

Pinch of salt

Blend and you now have a delicious dressing for the cabbage and cucumber. Pour over and completely mix through, then enjoy with whatever you like 😋

(c) K Wicks