recipe

Pistachio and Ginger Biscuits Recipe

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Having purchased some pistachio cream to make some chocolates, which didn’t turn out as I had wanted, there was most of a jar of it left. So, I wondered on it for a few days and finally had the idea to make some biscuits with it. Using just a normal recipe for vanilla biscuits and substituting the butter for pistachio cream as well as adding some fresh ginger. It went well…

90g Pistachio Cream

80g Caster sugar

185g Plain flour

1 large egg

1 tsp of vanilla extract

3 tsp fresh crushed ginger

Mix the cream and sugar together to form a smooth paste, whisk the egg, ginger and vanilla together and add to the mixture, combine until smooth. Add the flour and bicarb and form a dough.

Then roll out, cut into desired shapes and place in the fridge for about 15 minutes before cooking. Bake on 160°c (fan oven) for 10-12 minutes or until start to brown. Then place on cooling rack, and enjoy eating them…

(c) MKW Publishing

Blueberry Muffins Recipe 2

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I decided to try out a new recipe, and it was worth it! The original I used you can find here – Sally’s

For mine I halved the measurements to make only 6, and just kept the topping to sugar and cinnamon.

Sugar topping- mix together and leave until end

50g brown sugar

1/2 tsp cinnamon

Muffins –

110g Plain Flour

1/2 tsp baking powder & 1/2 tsp of baking soda

1/4 tsp salt

55g butter at room temperature

50g granulated sugar & 25g brown sugar

60g plain yoghurt

1 large egg at room temperature

30ml milk at room temperature

1 tsp vanilla extract

105g blueberries

Method –

Mix the flour, salt, baking powder and baking soda together and set aside.

Cream the butter and sugar together until creamy (either by hand or using a handmixer), add the egg and beat well until creamy again. Then add the yoghurt and vanilla extract and beat again until fully combined.

Add the flour mixture slowly, beating in until smooth and all the flour has been assimilated, then fold in the blueberries.

Put into greased baking tray or muffin cases, and then spoon some of the sugar and cinnamon topping on each one, pressing on it firmly to make sure it stays.

Cook at 200°c (fan) for 5 mins, then turn down to 160°c (fan) for 20 minutes. Once done,remove from the oven and leave in the tray for another 5 minutes, then place on cooling rack. Then eat and enjoy.

(c) K Wicks

Banana Ice-Cream Lolly – recipe

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Another homemade adventure, trying to work out good things to do with condensed milk. That with whipped cream, a small amount of milk and some banana flavouring works a treat.

100ml Sweetened condensed milk

100ml double cream

50ml semi-skimmed milk

1/2 tsp of banana flavour

Whisk until really bubbly and pour into moulds, leave to set for 12 hours. Enjoy.

(c) K Wicks

Fruit Leather Recipe

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A good idea for fruit if you happen to find you have too much at harvest time, you find a deal, or you just want to make some tasty snacks which last a bit longer than just resh fruit.

I decided to try and make two at the same time, having completely failed on my first attempt at just trying one. But I realise I spread the mixture too thinly and left it drying out too long, so made it much thicker this time. And read a couple of other recipes to make sure I really did understand the process, which is simple, but clearly still room to screw up!

First one – Strawberry and Apple – put however much you want into a blender, I used half an apple, and a good handful and a hald of strawberries. A squeeze of lemon and then blend it until smooth. I didn’t bother weighing anything for this, just winging it.

Second one – Blueberry and Apple – again half an apple, and about two handfuls of blueberries at least, and a small squeeze of lemon. I also threw in two raspberries and a strawberry to help it liquify. Then completely blend.

The pectin in the apple helps it to go jammy, but you can just use lemon juice if needed, apple isn’t required if you just want one fruit flavour. And you can add sugar if you want, or honey is you like a bit of extra sweetness.

Put the fruit smoothie in a pan, and heat for around 10 minutes until it goes jammy. Stir frequently and you’ll see when it starts to get thicker, but it’s when it just starts to stick to the bottom of the pan and need scraping that I would say it was ready.

Then pour onto baking paper or a silicon tray, and smooth into a rectangle of similar thickness throughout.

Put in the over on 80 degrees for around 3-4 hours, you’ll have to judge when done by touching and if it isn’t sticky, and it stays together when you start to peel it off. Then remove and cut into strips using scissors, and roll into strips keeping the baking paper on as it then acts as a wrapper (I got fresh paper put as the one used was a bit soggy). Put in an airtight container in the fridge and they last for a few weeks apparently. Although I’m sure they won’t last that long!

(c) K Wicks

A Delightful Hearty Dish

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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

Lemon Posset Recipe

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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

Green goddess salad

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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