A Cornish girl's food adventures

Recent Posts

Chocolate and miso caramel sponges

Chocolate and miso caramel sponges

Look me in the eye and tell me that you don’t want to eat one of these right now. Rich, fluffy chocolatey sponge absolutely smothered in sticky, salty miso caramel. Sounds pretty delicious doesn’t it? This is perfect comfort food. It’s cosiness on a plate! […]

Orange and passionfruit tart

Orange and passionfruit tart

We all need a little extra sunshine at this time of year. I think that might be why nature made it that oranges only take on their beautiful colour once the weather turns cooler… This is a lovely dessert, a rich, buttery, chocolate crust topped […]

Peanut butter and banana pancakes (vegan)

Peanut butter and banana pancakes (vegan)

It’s the last day of veganuary. How did you do? If you just started to have one meat-free day a week I think you can be pretty proud of yourself. Getting a bit more fruit and veg into our diets can only be a good thing!
Even if you don’t want to try this recipe for vegan reasons these are great if you’ve run out of eggs or want a way of using up over-ripe bananas that’s a bit different to banana bread.
The recipe was a bit of an experiment and I was worried that the resulting pancakes might be a little rubbery but they aren’t at all. They’re light and crisp on the outside with a deliciously soft centre, and who doesn’t love peanut butter and banana together?!

Ingredients
serves 2 hungry people

1 medium very ripe banana
1 tbsp vegetable oil
3 tbsp peanut butter (I like smooth but use whatever you like)
100g plain flour
1/2 tsp baking powder
pinch of cinnamon
200ml plant milk (whatever you like – I used soy)
squeeze of lemon juice

oil for frying, berries and syrup to serve

Thoroughly mash the banana together with the oil and the peanut butter, try to make it as smooth as possible. Sift in the flour, baking powder and cinnamon and fold them into the banana mix. Gradually stir the milk and the lemon juice into the mixture to leave you with a fairly smooth batter (depending on if you used smooth or crunchy peanut butter).
Lightly oil a frying pan and set it over a moderate heat. Spoon dollops of the batter into the pan and cook until little air bubbles appear on the surface and then flip the pancakes over to cook the other side. The pancakes should be a lovely golden colour once they’re cooked.
Serve with a generous drizzle of maple syrup and a scattering of berries.

Roasted veggie grain bowls with creamy tahini dressing

Roasted veggie grain bowls with creamy tahini dressing

This is one of my new favourite dinners. Not only is it truly tasty but eating it makes me feel all sorts of virtuous! I love the chewy, nutty fibre rich grains paired with the slightly sweet roasted vegetables but it’s the subtle spices and […]

White chocolate & berry cheesecake

White chocolate & berry cheesecake

This is a recipe I made recently for Mr C’s grandad’s birthday. By all accounts it’s the best cheesecake he’s ever eaten and at 81 years old I reckon he’s tried a few! You won’t tell him how easy it is to make, will you? […]

Jackfruit pancakes

Jackfruit pancakes

Just because you’re taking part in veganuary doesn’t mean that you have to miss out on your favourite Friday night treats. I’m a big fan of jackfruit, it’s so easy and convenient to prepare and is a great base for all sorts of marinades. I use it quite a lot as a pulled-pork substitute if Mr C is having the meaty version.

Aside from the marinating time this recipe is very quick and easy to prepare and Mr C tells me that it’s not a bad replacement for the real thing (I haven’t eaten meat for over 25 years so I can’t really judge). This is full of flavour with plenty of rich, sticky sauce, which I suspect is the main reason why people eat crispy duck anyway – it’s just so good!

Ingredients
serves 2 (generously)
thumb sized piece of fresh ginger
2 cloves of garlic
1 tsp Chinese 5 spice
2 tbsp dark soy sauce
1 tbsp sesame oil
500g can green jackfruit (about 300g drained)
splash of water
4 tbsp hoisin sauce
10 Chinese pancakes

cucumber, spring onions and sesame seeds to serve

Peel the ginger and garlic and grate them into a bowl or a ziplock bag. Add the 5 spice, soy and sesame oil and mix everything together well. Drain and rinse the jackfruit before tossing it in the marinade, making sure that it is really well coated. Seal the bag or cover the bowl and pop it in the fridge for as long as you’ve got but at least a couple of hours. The longer that you can leave it the more flavourful it will be.
Heat a little oil in a frying pan and add the marinated jackfruit. Cook over low-to-medium heat for five minutes and then add a splash of water. Continue to cook gently until the jackfruit starts to feel soft and tender, this should be 10 to 15 minutes. Use a couple of forks to shred the jackfruit, so that it resembles pulled pork. Add the hoisin sauce and stir it in. Cook for another minute or two before serving with warm pancakes, cucumber matchsticks, spring onions and a sprinkle of sesame seeds.

Minestrone Soup

Minestrone Soup

I absolutely adore this recipe, it’s wonderfully versatile and makes great use of whatever seasonal produce is available. You can switch the vegetables in and out depending on what you have, what’s in season and what you do (or don’t) like. For example I can’t […]

Christmas Cheesecake

Christmas Cheesecake

The big day may be over with for another a year but that doesn’t mean that we’re done with the feasting – as far as I’m concerned that doesn’t finish until the clock strikes January! This rich, creamy cheesecake is the perfect dessert for this […]

Gingerbread truffles

Gingerbread truffles

Spending the first few years of my life living in Germany has definitely had a big influence on the way I celebrate Christmas. Even the baubles hanging from my tree are the ones that I inherited/pinched from my mum which she bought when we lived there.
I always remember getting rumkugeln (German rum/cake truffles) in my stocking when I was younger and I’m still quite partial to them now. I’ve given my homemade version a little spicy twist by using ginger cake in the recipe. Shop bought is fine but it crumbles more easily if it’s a little stale. I used a few undecorated sponges from my gingerbread latte cupcake recipe.

Ingredients
makes about 20 two-bite truffles
150g ginger cake, crumbled to a fine crumb
100g dark chocolate
100ml double cream
pinch of salt
2 tbsp rum
2 tbsp apricot jam
chocolate sprinkles

Roughly chop the chocolate and place it in a mixing bowl with the salt. Gently heat the cream with rum and the jam so that it is quite hot but not boiling. Pour this over the chocolate and let it sit for several minutes to melt. Stir thoroughly to create a rich smooth ganache. Fold in the cake crumbs, ensuring that they are well incorporated into the mixture.
Place in the fridge to cool and set. Once the truffle mixture is firm, use a teaspoon to take scoops of the mixture and gently roll the truffles into bitesize balls before coating well in chocolate sprinkles. Place the finished truffles on a sheet of parchment or a silicone mat until you are ready to package them up for gifting.

Chocolate chestnut meringues

Chocolate chestnut meringues

Christmas is a time of year when those of us who love to cook (and eat) have the chance to show off a bit and create wonderfully indulgent and delicious dishes. It is also, unfortunately, a time of year when no-one really has an hour […]