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 […]
Tag: maple syrup
So I’m on a mission to use up all the bits and bobs that are left in my pantry before our imminent move back to the UK. That’s how this epic breakfast treat occurred.
I had half a jar of malt extract (I still need to use the rest of that actually!) and various bags of nuts, none of which had much left in them. There was also a little bit of self-raising flour in there, which I hardly ever use because generally I prefer to use plain flour and baking powder. All things that can be tossed into pancake batter.
These are really light and fluffy and the malt extract gives them lots of rich, almost caramel flavour. I’ll tell you one thing…they really set you up for a day of packing!
30g butter (melted)
3 tbsp malt extract
150g self-raising flour
40g whole wheat flour
1 tbsp baking powder
60g finely chopped mixed nuts (anything you like)
pinch of salt
Whisk together all of the dry ingredients except the nuts in a large mixing bowl. In a separate jug whisk together the milk, eggs, melted butter and malt extract until they are well combined.
Make a well in the centre of the dry ingredients and pour in about a third of the wet mixture. Mix this together, working from the centre outwards, incorporating a little of the dry mixture at a time. Repeat this until everything is blended together into a thick, smooth batter. Finally fold through the chopped nuts.
Lightly grease a large frying pan and place it over a moderate heat. Pour the batter into the pan to create your pancakes, however big or small you like and cook them for a couple of minutes before flipping them over and cooking them on the other side. Serve hot with butter and a drizzle of maple syrup.
Parsnips should be more than just an accompaniment to your Sunday roast. They should be cake in fact. If it’s good enough for carrots then it’s good enough for parsnips!
This recipe makes a wonderfully moist sponge with a nice amount of spiciness and warmth from the fresh ginger. The parsnips aren’t overwhelming either, they just add sweetness and a subtle hint of ‘rootiness’ (I’m sorry, I tried but I can’t come up with a better adjective than that). It’s similar to it’s carroty cousin but different enough to be worth your while giving it a try. In fact, I think that I might prefer it. I wonder how many slices I have to eat for this to count as one of my five a day…
150g soft light brown sugar
2 medium parsnips (about 250g before peeling and trimming)
1 medium apple (about 130g before peeling and coreing)
1 heaped tablespoon grated fresh ginger
200g plain flour
1 tsp bicarbonate of soda
1 1/2 tsp baking powder
pinch of salt
Maple cream cheese frosting
50g unsalted buttter
125g cream cheese
125g icing sugar
2 tbsp maple syrup
Pre-heat the oven 180°c and lightly grease and line a couple of sandwich tins.
Beat together the butter, salt and sugar until they are pale and fluffy. Set aside.
Peel and grate the ginger, parsnips and apple.
Beat the eggs into the butter-sugar mixture, one at a time, adding a spoonful of the flour between each addition and beating well.
Sift together the remaining flour and raising agents and stir this into the batter. Very briefly beat in the buttermilk and then fold through the grated parsnip, apple and ginger. Make sure everything is well combined but don’t over-mix the batter.
Divide the mixture evenly between the prepared tins and smooth off the tops. Bake the sponges for 30 minutes, by which time they should be well rise, golden brown with a slight bounce to them.
Leave the sponges to cool on a wire rack.
For the frosting, start by beating together the butter and cream cheese. Mix in the syrup and then beat in the sugar. The frosting should be quite thick and creamy. Spread half of the frosting onto whichever sponge you want to use as the base of the cake and then sandwich the other one on top. Swirl the remaining frosting on top to decorate the cake.
We took a little road trip up to Vermont in October to meet up with a couple of our friends from back home. This nicely coincided with my friend’s birthday. We also realised whilst we were away that we’ve known each other for 25 years, […]
These are such lovely, autumnal flavours. The sweet fig, the rich, sticky maple syrup and the warm spices all blend so nicely together. And of course a steamed pudding is just wonderfully comforting anyway. It’s not heavy though, not the sort of thing that my […]
I know I say this every time that I post a cheesecake recipe but this really is an incredible dessert. It’s got it all really, crunchy oaty base (Brit readers; think Hob Nobs!), creamy filling and warmly spiced fruit. What more could you ask for?
I had thought about making this as individual cheesecakes with apple rings in them. Then I realized that the word ‘individual’ implied the intention to share this with other people. At least if it’s one big cheesecake you can get away with cutting yourself an extra-large wedge!
The bourbon is quite subtle in this, it won’t blow your socks off, but just adds a little hint of something extra to the dessert. As always the secret to smooth, creamy cheesecakes is to have all of your ingredients at room temperature before you start.
serves 1-10 (depending on how much you can bring yourself to share)
100g digestive biscuits
1 large or 2 small eating apples (mine was a McIntosh)
1tbsp maple syrup
1 tbsp bourbon (I used Gentleman Jack)
1/4 tsp allspice and 1/4 tsp cinnamon (or to taste)
700g cream cheese
1tsp vanilla paste
1-2 tbsp bourbon
Start off with the base, crush the biscuits and combine them with the oats and melted butter. Press this mixture into the base of a spring-form cake tin. Chill in the fridge for 20 minutes to firm up. Pre-heat the oven to 160°c .
Peel and slice the apple, not too thinly and mix it with the maple syrup, 1 tablespoon of the bourbon and spices in a small pan. Gently cook the fruit for a few minutes over a medium heat, don’t let it get too soft. You just want them to infuse with all of the lovely rich Autumnal flavours. Leave this to cool a little whilst you make the rest of the filling.
Beat the cream cheese in a large mixing bowl with an electric mixer. Add in the sugar and vanilla and beat again until it is nice and smooth. Next add in the eggs, one at a time, making sure that each is completely combined. Finally stir through the apple mixture and the extra bourbon.
Pour the filling over the chilled base and smooth off the surface. Wrap the bottom of the tin securely in foil and place it in a bain-marie. This ensures that the whole thing cooks evenly and reduces your risk of unsightly cracks appearing on the surface of the finished product. Bake the cheesecake for 45 minutes. It should still have a bit of a gentle wobble at the end of cooking and should not have coloured too much. Open the oven door a jar and leave the cheesecake in the oven to cool completely before placing it in the fridge to chill. Sprinkle the top with a little cinnamon and brown sugar before serving.