A Cornish girl's food adventures

Tag: honey

Apricot & pistachio Dutch baby

Apricot & pistachio Dutch baby

In our house we always try to make weekend breakfasts a little bit special. I think that it stems from years and years of working in retail and never really being able to spend the weekend together. I often try to make something a little […]

Apricot, cardamom and honey ice cream (no-churn)

Apricot, cardamom and honey ice cream (no-churn)

These are flavours which are just made to go together. They’re fragrant and exotic and generally a delicious combination. Cardamom is one of my favourite spices. I do love a no-churn ice cream recipe too, they’re always so quick and easy to whip up (no […]

Blueberry and black pepper corn muffins

Blueberry and black pepper corn muffins

Sometimes you want to be able to whip up a homemade sweet treat with the minimum amount of fuss. It’s nice to be able to sling a few ingredients into a bowl, give them a quick mix and be munching on the fruits of your (very little) labours 20 minutes later.
Muffins are almost always my favourite way of doing that, it’s so nice to have something freshly baked on the breakfast table but there’s no way that I’m prepared to get up extra early to achieve it!
If the addition of black pepper in these is a step too far for you then feel free to leave it out but I love it with berries, it gives things just a little bit of warmth rather than actual spiciness.

Ingredients
makes 10-12 depending on size
80g flour
70g cornmeal
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
big pinch of black pepper
pinch of salt
3 tbsp honey
2 tbsp melted butter
125ml buttermilk
1 egg
couple of handfuls of blueberries

Pre-heat your oven to 220°c and line a muffin tin with paper cases.
Sift together the flour and raising agents before whisking in the cornmeal, salt and pepper. Using a separate bowl or jug beat together the melted butter, egg, buttermilk and honey (it helps if you warm the honey a little). Once they are well combined stir the liquid into the dry mixture, using as few strokes as possible. Briefly fold in the blueberries and then divide the batter evenly between the cases. If you like you can add a little sprinkle of extra pepper to the top of each one.
Bake the muffins for about 15 minutes, until they are risen and golden brown on top. Enjoy warm or cold.

Caerphilly, honey and thyme scones

Caerphilly, honey and thyme scones

The first of March was St David’s Day, the patron saint of Wales. Whilst I will always feel more Cornish than anything else, technically I’m Welsh as that’s the country I was born in. The two places do have quite a lot in common though. […]

Whisky and raspberry cranachan trifle

Whisky and raspberry cranachan trifle

This beauty is what I’m offering up for this years Burns Night pudding. I know cranachan is pretty much just trifle anyway but when I was recently asked for a trifle recipe this is what sprang to mind and it feels like a celebration of […]

Saffron honey biscuits

Saffron honey biscuits

saffron honey biscuits

As our time living in America draws to a close I’ve been thinking about the way that I’ve been influenced by the food that I’ve eaten since I’ve been here. And whilst I will never understand why the cheese is bright orange and tastes quite literally of nothing there have been a fair few things that I’ve utterly fallen for and will no doubt recreate in my tiny terraced kitchen back home in Gloucestershire.

saffron honey biscuits
Biscuits definitely fall into this category. I’ve learned that well made ones can be a thing of beauty, and no, they aren’t just the same as scones. So I’ve decided to make myself an American-Cornish crossover by infusing some flaky, buttery biscuits with gorgeous golden saffron.
It works really well. The saffron flavour really shines through. They taste like rich buttery saffron bread (minus the fruit obviously) but with the lovely tender texture of American biscuits. Like all biscuits these are best eaten on the day that you bake them but if you don’t finish all of them (unlikely) they’re really good toasted and buttered.

saffron honey biscuits

Ingredients
makes 6 (but easily doubles)
big pinch of saffron steeped in 1 tbsp hot water
250g plain flour
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
pinch of salt
100g cold butter
85ml buttermilk
2 tbsp honey
1 tsp vanilla paste

saffron honey biscuits

Steep the saffron in the hot water and set aside to cool.
Sift together the dry ingredients, into a large mixing bowl.
Cut the butter into cubes and lightly rub this into the flour mix. You don’t have to be too thorough about this, you’re trying to create thin sheets of butter rather than a breadcrumb type texture so you can leave it quite chunky.
In a separate bowl or jug mix together the buttermilk, honey, saffron water and vanilla paste. Make a well in the centre of the dry mix and pour in the wet ingredients. Use a butter knife to bring everything together to form a soft dough. Tip the dough on to a lightly floured surface and give it very brief knead (don’t overwork the dough). Roll the dough out so that it’s about 1 cm thick and then fold it into 4. This will create some nice flaky layers in the biscuits. Gently roll the dough again, but only until it is around 1″ thick. (Sorry for mixing my measuring systems there, it’s just how I think of it!) Cut out your biscuits, place them on a lightly greased tray, spaced a little apart and then put them in the fridge to chill for 20 minutes.
Pre-heat your oven to 200°c and then bake the biscuits for 20 minutes. Serve hot or cold, clotted cream optional!

saffron honey biscuits

Spelt scones with honey, almonds and chocolate

Spelt scones with honey, almonds and chocolate

I’ve never tried baking with spelt flour before but I’m very pleased with how these turned out. The proteins in spelt are (apparently) more water-soluble than those found in traditional wheat so it tends to produce lighter and more tender results, which makes it perfect […]

Tahini, honey and cocoa cake

Tahini, honey and cocoa cake

This is a not-too-sweet cake with a generous ‘meaty’ crumb. Perfect with a cup of espresso or Turkish coffee. It’s wonderfully dense and the tahini gives it a lovely slightly sticky texture, it sort of coats your mouth, a little like peanut butter does. During […]

Honey orange whole wheat shortbread

Honey orange whole wheat shortbread

Honey & orange wholewheat shortbread

I think of these as a kind of luxury digestive. They’re more robust than classic shortbread but far more buttery and slightly more tender than a standard digestive biccy. They’re still good dunked in a cuppa though, which is pretty important to me and I’m all about priorities! They go particularly well with a pot of Earl Grey.

Honey & orange wholewheat shortbread

Ingredients
makes 15-18

115g butter
30g brown sugar
20g honey
75g plain flour
75g whole wheat flour
20g cornflour
pinch of salt
zest of 1 orange
1/2 tsp ground allspice (optional)

Honey & orange wholewheat shortbread

Cream together the butter, sugar and honey until they are quite fluffy. Sift together the dry ingredients and then beat them into the butter mixture along with the orange zest and allspice. Once it is combined you should be able to use your hands to bring the mixture together to form a ball of dough. Flatten this a bit, wrap it in clingflim and place it in the fridge for 20 minutes, so that the butter can firm up a bit.
Pre-heat the oven to 150°c and lightly grease a large baking sheet.
Retrieve the dough from the fridge and gently roll it out so that it’s 4mm thick. I do this between sheets of baking parchment because it don’t like to incorporate any extra flour into the dough (it can make the biscuits tough).
Cut out your biscuits and lay them on the prepared baking sheet, spaced a little apart. Bake them for 30 minutes and then sprinkle them with a little sugar before transferring them to a wire rack to cool.

Honey & orange wholewheat shortbread

Salted honey & olive oil truffles (vegan)

Salted honey & olive oil truffles (vegan)

These are just bonkers easy to make. Seriously, I almost feel like I’m cheating you out of a recipe with this one. These are also dairy-free, although you wouldn’t guess it from how gloriously melty and creamy they are. I’m never 100% certain about whether […]