tasty

Buttermilk Pancakes Recipe

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I found a use for the buttermilk that is left after I make butter, pancakes seemed to be a good choice to try. I have also used it for making southern fried chicken, but prefer a different method, so needed another use for it.

145g plain flour

100 ml buttermilk

60 ml full fat milk

1 tsp bicarb of soda

1/2 tsp baking powder

1 tsp caster sugar

1 egg

1 tsp vanilla extract

1 tsp natural banana flavouring (optional)

In a bowl, mix the flour, bicarb, baking powder and sugar.

In a jug whisk the egg, milk and vanilla extract (as well the banana flavouring).

Slowly add the milk mix to the flour mix whisking as you go until it is smooth. Leave for at least 10 minutes before using, I put mine in the fridge for half an hour first.

Put a frying pan on high heat, lightly rub on butter leaving no excess. Once hot (at least two minutes), spoon the mix into blobs leaving enough room so they don’t touch. Leave for 2 minutes and turn over, then after another minute or so they will be done.

Serve with maple syrup and raspberries – or with whatever your preferred topping is.

(c) K Wicks

Upside down dessert – apple pastry slice

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I have tried this before, but not upside down, so when I saw the short vid for it showing how east it was, I knew I was trying it. Previous attempts at doing it from the pastry up didn’t quite work, so backwards it is 👍

Lay a line of honey, carefully place apple slices on it, then a bit more honey, then the pastry. Press down the edges a bit, and brush with egg.

180°c (fan) for 15 minutes.

(c) K Wicks

Cream Filled Chocolates Recipe

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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

Fruit Leather Recipe

~ MKW Publishing ~ 1 Comment

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

Homemade Popcorn

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I was surprised at how easy it is to make popcorn at home! I kind of always thought you needed a microwave, and a packet bought from the shops. Not so. And now I’m hooked.

Buy a bag of corn, there is a specific type for popcorn, but you get a lot for what you get out of it.

Butter in pan (homemade butter in this case and probably about 1-2 tablespoons worth), put the corn in as well and cover all the corns with the butter as it melts. Add a bit of salt, and cover on a low heat. Then within about 5 minutes it starts popping away. Turn off when you think they are mostly done, and wait a couple more minutes to remove the lid.

You can also then make your own caramel if you want sweet popcorn. Put some sugar in the pan and wait for it to caramelise (don’t stir it). Once it’s caramelised, turn off heat and tip in the popcorn and toss until coated. Then set aside to cool.

(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

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