The little cherry tree in our garden has really out-done itself this year. It’s not much bigger than me but it’s managed to produce masses of fruit. As they are sour cherries I do have to cook them before we can enjoy them, just to […]
I think that Mr Colonial Cravings is the only member of his family who celebrates his Scottish heritage on Burns Night. I think that this is partly my influence (I don’t think he’d ever eaten a Burns dinner before we met) and partly because it’s a damn fine excuse to eat cranachan.
Seriously, who can say no to a combination of whisky, raspberries and cream. It’s just glorious. This year I’ve refreshed my usual recipe (this one over here… cranachan) and turned it into a wonderful, easy peasy, no-churn ice cream. This is truly heavenly, I think it might be my new favourite of all the no-churn ice cream recipes on here. The sharp ripple of raspberry sauce nicely cuts through the richness of the whisky ice cream and the honey coated granola clusters add a really nice crunch.
This makes double the amount of my other ice-cream recipes – which is just as well because it’s really, really good!
150g raspberries (frozen is fine)
2 tbsp icing sugar
3 tbsp honey
1 1/2 tbsp oil (anything with a mild flavour)
pinch of salt
600ml double cream
350g condensed milk
Pre-heat your oven to 170°c. Gently heat the salt, oil and honey to melt and combine them and toss the oats in this. Spread the mixture out on a baking tray, keeping things clumped together a bit. Bake the oats for 25 minutes, until they are golden brown. Leave them to cool and crisp up on the tray and then break up the clumps a little.
Warm up the raspberries (in a small pan or the microwave) to encourage them to release their juices and then mash them and push them through a sieve. Stir the icing sugar into the resulting puree and set it aside to cool.
Pour the cream and condensed milk into a large mixing bowl and beat them with an electric mixer until they are quite thick and fluffy. Add the whisky and beat the mixture again until it holds soft peaks. Fold in the cooled granola.
Transfer the ice cream mix to a freezable container and then ‘ripple’ the raspberry sauce through it. Freeze until solid.
I’m almost certain that these are what Paddington Bear would choose for breakfast on the go. They’re tender and fluffy the way that a muffin should be but with a real smack-in-the-mouth orangey-ness.
I’ve used whole-wheat flour and oats in the batter to give them a ‘marmalade on toast’ sort of flavour and it really works. They’re perfect for a breakfast with a big cup of hot tea!
You can use any chunky marmalade you like in these, I’ve even made them with this for extra tang, https://coriandercooks.com/2013/08/09/ruby-grapefruit-and-lemon-marmalade-with-thyme/
175g plain flour
50g whole wheat flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
130g warmed thick-cut marmalade
50g butter, melted
zest and juice of 1 orange
75g natural yoghurt
Demerara sugar and oats to decorate.
Pre-heat your oven to 190°c and line a muffin tin with paper or silicone cases.
Whisk together all of the dry ingredients and the orange zest in a large bowl. Using a separate jug or bowl whisk together the wet ingredients, the egg and the marmalade. Make a well in the centre of the dry ingredients and pour in all of the wet mixture. Stir 3-4 times until just combined, don’t worry if it’s lumpy. If you want light fluffy muffins then you have to resist the urge to over mix the batter, I’ve learnt this the hard way! Fill the muffin cases (1/2-3/4 full) and sprinkle the tops with demerara sugar and oats for extra crunch.
Bake for around 25 minutes. The muffins should have risen into puffy crowns and be golden brown. Leave to cool a little on a wire rack, though no-one would blame you for eating these whilst they’re still warm.
Firstly I should apologise for the slightly annoying fact that this recipe is done by volume rather than weight. I know that this can be tricky in the UK as we never use cup measures but I made this as a present and had a particular container to fill.
I came up with this for my husband who is a fan of all things breakfast and all things tea. He isn’t however very keen on overly sweet cereals (a challenge in the USA) so if you like your granola a little bit sweeter and chunkier feel free to up the honey content a bit.
Obviously you can play around with the spices to suit your palate or just use a pre-blended Chai mix. I use: scant 1/4 tsp ground cardamom, scant 1/4 tsp ground cloves, a whisper of ground coriander, 1/2 tsp ground cinnamon and 1/2 tsp ground ginger.
1 1/2 tsp ground chai spices
2 tbsp flavourless oil (vegetable/sunflower)
2 tbsp clear honey
1/2 tsp vanilla paste/extract
2 1/2 cups oats
3/4 cup desiccated coconut
3/4 cup raisins/sultanas
1/2 cup chopped pecans
1/2 cup flaked almonds
Pre-heat your oven to 170°c.
Pour the oil into a large bowl and add the honey. Another top tip from my mum is that if you use the same spoon as you did for the oil then the honey will just slide right off!
Toss in the spices and then gently heat the whole lot in the microwave to melt the honey. If you don’t have a microwave then you can just do all of the above in a large saucepan over a low heat.
Add the vanilla to the warm goo and mix well. Using a fork or a silicone spatula fold in the oats and the coconut and make sure everything is well coated with honey and oil. If you’re using the extra honey then the oats should start to clump together.
Throw in the nuts and make sure that they are evenly distributed.
Spread the mixture out in an even layer onto a large lightly greased baking sheet or better yet one lined with a silicone sheet. Bake for about 20mins or until lightly golden, turning halfway through.
Remove from the oven and carefully mix through the raisins but leave it spread out on the baking sheet. It might still feel slightly sticky and soft at this point but it will get nice and crisp as it cools. Store in an airtight container.