You just can’t go wrong with a Chelsea bun. Soft enriched dough crammed full of rich, sweet fillings and covered in finger-licking sticky glaze. Always a winner! I love these warm for wintry breakfasts or with a cup of piping hot tea on a chilly […]
When I was younger I would generally end up dodging breakfast, much to my mothers frustration I should imagine. I always felt that the extra 15 minutes in bed was far more preferable! I’m quite different now and get positively excited about the first meal […]
I’ve told you before about how much I love cherries. I’ve probably mentioned the tears that ensued when I swallowed a cherry stone as a child and my dad told me a cherry tree would grow out of my head.
Ordinarily cherries are far too expensive to buy too often. It seems that this year though cherry growing conditions in the UK have been pretty perfect and we have quite a glut! In other circumstances cherry jam would seem like such an extravagant thing to make but I was given a sackful (an actual sackful!) last time we visited Mr Colonial Cravings family.
Turning the fruit into jam not only means that I’ve preserved all that cherry joy to enjoy for a little bit longer but it also gives me some scope for a few more cherry based recipes. Watch this space…
makes about 2 medium jars
850g sour cherries, pitted
600g jam sugar (sugar with added pectin)
juice of half a lemon
1 cinnamon stick
knob of butter (optional)
Put a small saucer in the freezer to test the jam later for setting point.
Stir together the fruit and sugar in a very, very large pan. Add the cinnamon stick and set it over a moderate heat. Bring the mixture to a gentle rolling boil and leave it to bubble for around 30 minutes. If you have a jam/sugar thermometer then you want the mixture to reach around 105°c.
Test the jam to see if it’s reached setting point by dropping a spoonful of it onto the saucer that you put in the freezer earlier. Leave it to cool for a moment then push your finger through it, if the surface wrinkles then it’s ready. If it’s not quite there then let it bubble for a little longer. Once it has reached setting point turn off the heat, remove the cinnamon and stir in the lemon juice. If the jam has a lot of foam on the surface then stir in a knob of butter to disperse it.
Pour the jam into warm sterilised jars, label, seal and leave to cool.
I’ve taken the delicious salad that Rach from our little community shared on here last summer as the flavour inspiration for these. I bloomin’ love beetroot and dill, alone or together, they put me in veggie heaven. These little vegetable patties are so delicious, crisp […]
I love visiting Brittany, probably because it’s quite similar to Cornwall. And because the food is so delicious. I can’t go to Brittany and not eat a galette at some point. Preferably filled with gooey, melty Emmental. Mr Colonial Cravings is a fan too, although he favours salty cured meat and runny eggs. I love the nuttiness of these buckwheat pancakes, paper-thin and crisp around the edges. I may even prefer them to their sweet crepe cousins. They’re one of my favourite lazy weekend breakfasts!
makes about 4
150g buckwheat flour
fillings of your choice; egg, cured meats, grated cheese, fresh herbs, tomatoes, spinach, mushrooms…
Put the flour in a mixing bowl and make a well in the centre. Melt the butter and lightly beat it with the egg and the water.
Pour a little of the mixture into the centre of the flour and gradually whisk it in. Keep repeating this until all of the liquid has been used and you have a smooth batter. Set this aside to rest for an hour.
Very lightly oil a large frying pan (obviously use a crepe pan if you have one) and place it over a moderate heat. Pour a ladleful of the batter into the pan and spread it out into quite a thin layer. Leave it to cook for about a minute before loosening the edges and flipping the galette over. Immediately add whatever topping your using so that they have ample time to cook and warm through. Once the under side has browned a little fold up the edges and then transfer the galette to a plate for serving.
This tasty little vegetarian number makes a fairly regular appearance on our week night dinner menus. It’s a really quick and easy one pan wonder. It’s not limited to dinner time either, this is a great dish for brunch or lunch too. And it’s not […]
Can anyone resist a warm toasted teacake dripping with melted butter? I know I can’t. Home made teacakes (like most things) are far superior to their shop-bought cousins. The fruit is more juicy, the spices are brighter and the texture is less spongy. All in all they make a pretty delicious treat.
I use malt extract in my recipe in place of sugar and really like the extra depth of flavour that it adds. These don’t have the full on sticky richness of something like malt loaf (although that is one of my favourites), there’s just a nice little bit of extra sweetness from the malt.
These are delicious for breakfast or as an afternoon pick-me-up.
350g strong white bread flour
1 sachet fast acting yeast
1/2 tsp salt
1 tsp allspice
30g malt extract
150g dried fruit (I used sultanas and apricots)
a little flavourless oil
Sift the flour and spices together into a large mixing bowl and then mix through the salt, sugar and yeast with a fork.
Combine the butter, milk and malt extract in a pan and gently warm them a little so that the butter melts (or just do it in the microwave) but don’t let it get too hot.
Add the warm liquid to the dry ingredients, a little at a time, bearing in mind that you may not need all of the liquid, until you have a soft but not sticky ball of dough.
Lightly oil your hands and the work surface and then knead the dough for 5 minutes or so until it becomes smooth and springy.
Wash and dry the mixing bowl (to warm it) and then lightly oil it and a piece of cling film. Place the dough in the bowl, cover it with the cling film and then put it in a warm place for about an hour or until it has doubled in size.
Mix together the fruit, chopping any large fruit so that it is all a similar size. Once the dough has risen scatter the fruit over the surface and start to work it into the dough. Take the dough out of the bowl and knead it for a minute or two to ensure that the fruit and air are well distributed through it. Divide the dough into nine even pieces and shape each one into a ball. Place them on a lightly greased baking tray, spaced a little apart and flatten each one slightly. Recover them and put the tray back in a warm place until the buns have doubled in size again. Pre-heat your oven to 200°c.
Brush the teacakes with a little milk and then bake them for 20 minutes, so that they are nice and brown. Leave them to cool on a wire rack and then enjoy them toasted and smothered in butter!
I think cherry and pistachio might be two of my favourite things. They’re delicious alone but even better together. Freshly baked muffins are always hard for me to resist too, they’re so warm and light and fluffy. They’re also really quick to make so my […]