Thought about something new to try and make, and homemade gummy bears caught my eye. First time using gelatin, so the very first attempt failed, but tried again the next day and it worked out pretty well. So orange gummies it was, closely followed by strawberry ones the next day after that. Can’t wait to try other flavours when I run out…
(c) K Wicks
New cake method is going well. Orange and Blueberry just as nice as the Lemon and Blueberry one. Although halved the recipe for this one, it’s still a good size.
(c) K Wicks
A great combo, not sure why it didn’t occur to me before, as it has to many others.
I used my blueberry muffin recipe, with a couple of tweeks, and it’s perfect. Might try an orange one next…
(c) K Wicks
I thought it might be handy to put all my recipe links in one post, for me as well as anyone else who might like to use them. I’ll add to it as I get round to writing more down and trying new ones, but it’s a start.
Apple, Honey and Cinnamon Cakes
(c) K Wicks
I have found a good method now, and so far so good.
250ml double cream
100g caster sugar
1 tsp corn syrup
Flavour you are making – these ones were orange extract, and homemade dried raspberry powder and dessicated coconut.
Put the cream, sugar and corn syrup in a pan, put on a low heat and mix, then leave to simmer/boil until it gets to 238 degrees. Then tip out, let cool for 5-10 mins until becomes the right consistency, then fold in the colour and flavouring. You just need to know when it’s done by eye and feel, but I’m getting the hang of it.
(c) K Wicks
Cream is so useful, and making butter is so easy, I feel a bit silly I didn’t know. Like the popcorn, until you know, you don’t. So, having seen a simple process, tried it, and so far it’s been perfect every time.
For anyone who would like to know, there are many tutorials vids online if you prefer watching someone do it. But here’s the brief –
300ml double cream left to sit at room temperature for two hours. Then start churning. I got a Kilner churned which works really well.
The cream will whip first, and you need to keep going until it looks like scrambled eggs and fully clumps together, separating from the buttermilk. You may need to lift out the paddle and push the edges in throughout a few times. But it should take no longer than 10 minutes to full clump and separate.
Once it’s fully clumped, tip into a colander over a bowl to catch the buttermilk as that has uses too. I’ve been using mine to make southern fried chicken, and it’s great. Recipe for that coming soon too.
This is where you get hands on, as you need to squeeze as much buttermilk out as you can. Then submerge in cold water to get off final amount. Then add some salt to taste, and to get some final moisture out so it doesn’t spoil.
When you are happy you’ve worked the salt in and squidged it about enough, put in your butter bell, crock or dish, and enjoy!
Keep the buttermilk too as you can use this for awesome pancakes or scones.
(c) K Wicks
I’m going to be bold here, and call this a top breakfast, finally finding after many years a quick, easy, warm and filling morning meal. One to see you through the day, and with enough sweetness and slow release energy to see you through. If you are prone to liking sweet things and burn lots of energy just being awake, good meals are important. Although this one is not an everyday one, it’s great for when needed.
Apple – peeled and diced
Homemade butter
Cinnamon
Maple syrup
Golden syrup
Oats
Add the butter, apple and cinnamon and cook for a fee minutes until the apple starts to soften. Add the syrups and cook for a further couple of minutes. Then add the oats and allow them to soak up the syrup for a minute or two. Then serve – I have it with double cream, but the recipe I took it from on the internet had yoghurt, and used coconut oil instead of butter as they’re vegan. It’s a fantastic page by the way, so if you like youtube, check out @FitGreenMind for awesome recipes and vids.
(c) K Wicks
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
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
It started with lemon posset, and made its way through orange, then raspberry and then to blackberry. I picked some while out dog walking and by the evening some of them had become a lovely dessert.
And I just so happened to decide on an orange and lemon one too as they are so nice!
(c) K Wicks
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