tasty

Orange & Choc Chip Cookies Recipe

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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

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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

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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

Apple, Honey and Cinnamon Cakes recipe

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Felt like some apple cakes, and realised I hadn’t tried any yet as small muffins or fairy cakes. So, adapted my blueberry muffin recipe slightly and made some very tasty cakes.

125g – caster sugar (but will try brown sugar next time)

125g – plain flour

55g soft butter

130g – grated apple with skin on (2 gala apples in this case)

1 – egg

1 – big tbs cloudy honey

1 tsp – baking powder

1/4 tsp – bicarbonate of soda

Cinnamon

Cream the butter and sugar together, add egg, honey and cinnamon, mix until smooth.

Add the apple, and more cinnamon until combined.

Add the flour and baking power and bicarb, mix thoroughly until ready to be spooned into paper cases, or a greased muffin tray.

Bake for around 20-25 minutes at 180°c, until well browned. Then leave to cool, and eat.

(c) K Wicks

Caramalised bananas

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Not sure why I hadn’t tried this previously, easy and delicious. Bananas, melted butter and sprinkle brown sugar over while they are lightly frying, turn over after a few minutes and cook on both sides. I put a little coconut on as well and had with vanilla ice-cream.

Use a banana that’s still a touch green as they hold better, and about 1 tbsp of butter per banana.

(c) K Wicks

Homemade coconut bites

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Another surprisingly easy recipe, makes me wonder why I never made these as a kid, my mum loved condensed milk, and I loved bounty bars.

190g sweetened condensed milk

180g desiccated coconut

180g dark chocolate

Combine the condensed milk and coconut, making a very sticky mixture. Use your hands to squeeze into small balls, logs or what shape you can manage (like I did). Then put in the freezer for 30 mins or so to harden them up.

Melt the chocolate in a double boiler, roll them around in it (or try being delicate with 2 spoons like I tried and failed to do), then place on a tray back in the freezer for a bit.

Kept in the fridge thereafter and are extremely tasty.

(c) K Wicks

Homemade chocolates

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Went for making more orange cream filled chocolates as its been a while. Thought it might be nice to make the filling green this time. It looked a bit like snot while mixing the filling 🤣, but I decided on it being apple coloured instead, yes, definitely apple. But tastes like orange.

(c) K Wicks

Apple and Blackberry Cake

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After foraging some blackberries, I decided to give apple and blackberry cake a go.

186g blackberries

2 x small gala apples

2 eggs beaten

1/2 tps cinnamon

4 oz butter

6 oz demerera sugar

8 oz self raising flour

orange zest

1tps baking powder

Oven at 160°c (fan assisted or 180 if not), line loaf tin with baking paper, or butter so the cake doesn’t stick.

Beat the eggs and greate the two apples including the skin down to the core into the egg, put in cinnamon and orange zest.

Cream together the butter and sugar.

Add the two together until you have a big bowl of runny, lumpy goo. Now add the flour and baking powder until you have a decent cake batter, then stir through most of the blackberries, careful not to break them up too much. Save a few for putting on top before it goes in the oven, and I sprinkled a small bit of demerera over the top as well.

Bake for around 50 mins to over an hour. I had to check a few times because it browned well early on. The knife test did it though, and it was perfect at about 1 hour and 5 minutes I think.

It was rather nice.

(c) K Wicks