A Cornish girl's food adventures

Tag: snacks

Gruyere, pecan & cranberry scones

Gruyere, pecan & cranberry scones

Something about the onset of the cold grey weather makes me want to eat cheese. ALL THE TIME! Toasty, golden, melted cheese is my favourite and these scones, warm from the oven, fit the bill perfectly. They have a lovely combination of flavours. The rich […]

Squash & apricot loaf

Squash & apricot loaf

What better Autumn teatime treat could there be than a slice of sweetly spiced loaf cake baked with butternut squash and sweet dried apricots? This cake is deliciously moist (sorry, I don’t have another word for it!) and a little like a fruitier carrot cake. […]

Lime, coconut & ginger shortbread

Lime, coconut & ginger shortbread

As far as I’m concerned shortbread of any description is pretty irresistible but this recipe is especially so.
These biscuits are buttery and crumbly with the luxurious touch of rich dark chocolate. The combination of tender coconut, warming crystallised ginger and zingy lime is just delicious and works fabulously in biscuit form.
These are a perfect treat to brighten up an Autumn day!

Ingredients
makes 18-20 (depending on size)
115g butter, room temperature
50g sugar
pinch of salt
zest of 1 lime
120g plain flour
20g cornflour
30g semolina
40g desicated coconut
25g crystalised ginger, finely chopped

dark chocolate to decorate (about 50g should do it)
extra coconut

Cream together the butter, sugar, salt and lime zest until they are quite soft and fluffy. Whisk together the dry ingredients to ensure that they are well blended and then mix them into the butter mixture together with the finely chopped ginger. Using your hands if you find it easier bring everything together to form a nice soft dough.
Roll the dough into a sausage shape, about 4cm in diameter, and wrap securely in clingflim. Place in the fridge to chill for 15-20 minutes.
Pre-heat your oven to 150°c and line a large baking sheet with a baking parchment or a silicone mat. Slice the dough into rounds, about half a centimetre thick and spread them out on the baking sheet. Bake the shortbread for 20-25 minutes until it is just starting to turn golden brown at the edges. Leave to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Melt the chocolate and pour it into a shallow dish. Place the extra coconut in another shallow dish and dip the edges into the chocolate, followed by the coconut. Leave to set. Store in an airtight container for as long as you can resist eating them!

Fairing lime creams

Fairing lime creams

Who would have thought that you could improve on a fairing? Well it turns out that you can! And all it takes is some creamy, tangy lime frosting. These will give some serious oomph to your morning tea break! If you’re not familiar with them […]

Hazelnut chocolate cookies

Hazelnut chocolate cookies

Delicious, rich, chocolatey, light biscuits – crispy on the outside and chewy in the middle, these are a pretty heavenly partner to your morning coffee. The wonderful delicate texture of these makes them so addictive, I bet you can’t eat just one! You can’t really […]

Nut Butter duo

Nut Butter duo

I am pretty certain that I could eat my body weight in nut butters (sometimes straight from the jar). The problem is that so many of them are made with palm oil. I do try really, really hard not to buy products that use palm oil, which means that a lot of them are off the market to me, including Nutella (sob!). I do sort of miss the days when we lived in the US and I could just pick up a jar of peanut butter from Trader Joes confident in the fact that it was made with just one ingredient – nuts.
There really isn’t anything else you need to put in peanut butter unless you want to twiddle with the flavours a bit. Which is exactly what I’ve done here, adding a dash of cinnamon to the almond butter and some cocoa to the hazelnuts.
You may want to turn off your food processor intermittently whilst you make the nut butters to prevent it from getting too warm.

Ingredients
makes 1 jar
200g almonds
200g hazelnuts
1/2 tsp cinnamon
1 tbsp cocoa
2 tbsp soft brown sugar

Toast the nuts for 10 minutes at 180°c, keeping them separate. Place the hazelnuts in a clean tea towel and rub them to loosen and remove some of the skin but don’t worry if some of it is a bit stubborn.
When the nuts have cooled a bit place the almonds into the bowl of a food processor and blitz them at full speed. Scrape down the sides of the bowl at regular intervals and keep blitzing until the nuts release their oil and transform into a thick smooth paste. Add the cinnamon and blend it in. That’s the almond butter done, set it aside and clean out the food processor so that you can start the hazelnut butter.
Do the same thing with the hazelnuts as you did with the almonds, blitzing them in the food processor until they are reduced to a thick smooth paste. Add the sugar and the cocoa powder and blend them with the hazelnut paste.
Transfer the two spreads to a clean jar, swirling or layering them as you like.

Blackberry & apple bundt cake

Blackberry & apple bundt cake

After producing a grand total of three apples last year the tree in my garden is positively groaning with fruit this year. I’m going to be making a lot of pies and crumbles! To start with though I thought that I would take advantage of […]

Sour cherry crumb bars

Sour cherry crumb bars

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 […]

Banana muesli muffins (vegan)

Banana muesli muffins (vegan)

I am loving the warm weather that the UK has been blessed with recently. Seriously, I won’t hear a word of this ‘it’s too hot’ nonsense. It is glorious!
But whilst I love the warm weather it is playing havoc with my fruit bowl. Honestly, I can’t turn my back on it for five minutes without its contents becoming overripe and threatening to turn to mush right before my eyes. As a result I’ve had plenty of chances to play around with my favourite banana bread recipe (which also happens to be vegan). These are such a great breakfast treat, they’re moist, light, fluffy and flavourful. They’re also better the next day, so you can bake in the evening when it’s cooler and enjoy them for breakfast the next day!

Ingredients
makes about 12
3 medium, very ripe bananas
50g light soft brown sugar
65ml vegetable oil
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp of ground cinnamon
100g of muesli

demerara sugar to finish

Pre-heat your oven to 180°c and grease and line a muffin tin with wrappers.
Mash the bananas really well, so they’re quite smooth and beat them with the sugar and oil. Sift together the flour, raising agents and cinnamon and then briefly fold them into the mashed banana mixture, so that they are just combined. Stir in the muesli and then spoon the batter into the muffin wrappers. Sprinkle the tops with a little demerara sugar to add a little crunch. Bake the muffins for 20-25 minutes, until they are risen and fluffy and a cake tester comes out clean when you insert it into them. If you can resist eating them while they’re still warm then these are even nicer the next day, banana bread always is!

Cheese & chive welsh cakes

Cheese & chive welsh cakes

These are a lovely savoury twist on a sweet tea-time classic. You don’t have to limit them to afternoon indulgence though – these have proved very popular for breakfast and brunch topped with fried or poached eggs. You can use any hard, medium-fat cheese you […]