A Cornish girl's food adventures

Tag: snacks

Peanut butter and chocolate energy bites

Peanut butter and chocolate energy bites

Sometimes your day needs a little pick-me-up but you don’t always want to rely on sugary snacks and chocolate bars (even if they are delicious). These are a really good alternative, quick and easy to make, full of fibre and pretty tasty to boot. I’m […]

Chocolate and hazelnut flapjack bites

Chocolate and hazelnut flapjack bites

Who doesn’t love a good flapjack? Soft and chewy and gooey with all sorts of delicious treasures hidden amongst the sticky, syrup drenched oats. These are especially indulgent with their combination of hazelnuts and rich chocolate. You can use any chocolate you like but I […]

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 nutty Gruyère paired with slightly tart, sweet cranberries and the crunch from the pecans is just delicious. I’ve added some wholemeal flour to the dough too, to add even more rich nutty flavour.
They’re very nice cold but absolutely delicious when eaten warm.

Ingredients
Makes approx 14 depending on size
150g plain flour
80g wholemeal flour
3 tsp baking powder
50g butter
100g Gruyère cheese, grated
80g dried cranberries
80g pecans, roughly chopped
1 egg
splash of milk

Pre-heat the oven to 220°c and place a large baking sheet in there to pre-heat.
Sift the flours together with the baking powder into a large bowl. Cut the butter into small chunks and rub into the flour with your fingertips until it resembles breadcrumbs. Add most of the cheese (keep some for the tops) and mix well so that it’s evenly distributed. Stir through the pecans and cranberries.
Lightly beat the egg and gradually incorporate this into the dry ingredients. You may find that you need to add a splash of milk to the mixture in order to get a nice soft ball of scone dough but it shouldn’t be sticky.
Gently pat the dough out on a lightly floured surface to about 1 inch thick and stamp out your scones using a cutter, being careful not to twist it. Carefully grease the hot tray or line it with a silicone mat and spread the scones out on it. Brush with a little more milk and sprinkle with the remaining cheese.
Bake the scones for 10-15 minutes, allow the cheese on top to bubble and brown a bit. Leave to cool a little and enjoy whilst warm, spread with butter.

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 […]

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 fairings are a deliciously spiced biscuit from my home county of Cornwall (we have all the best things down there!) They’re crisp on the outside, a little chewy in the middle and rich with brown sugar, golden syrup, cinnamon and ginger. The flavours go perfectly with the zesty lime in the rich creamy filling.

Ingredients
Makes approx 18
biscuits
175g plain flour
50g soft light brown sugar
50g white sugar
1/2 tsp bicarbonate of soda
1 tsp baking powder
2 tsp ground ginger
1/2 tsp ground all spice
1/2 tsp ground cinnamon
100g butter
2 tbsp golden syrup
1 tsp lemon juice
filling
20g sugar
1/2 tbsp plain flour
20g cornflour
1 tbsp lime juice
50ml milk
50g butter
zest of half a lime

Pre-heat your oven to 180°c.
Sift the flour and spices with the raising agents. Add the sugars and use a whisk to combine it all. Use a small pan to gently melt together the butter, syrup and lemon juice. Don’t let it get too hot, you don’t want to burn the sugar. Carefully pour this into the dry ingredients and mix together with a wooden spoon, resulting in a nice soft warm dough.
Pull off small chunks of dough and gently roll them into little nuggets, placing them onto a lined baking sheet. Remember you’ll need an even number as these are sandwich biscuits. Make sure that they are spaced apart a little to allow for spreading. Squish each one a little with a knife, don’t worry if the edges crack.
Bake for 10 minutes, by which time they should be golden brown and your kitchen should smell pretty glorious. Leave to cool on the tray for a few minutes before transferring to a wire rack to cool and firm up a little.

Whilst the biscuits bake and cool you can make the filling. Combine everything but the butter and lime zest in a small pan, making sure that there are no lumps. It’s a good idea to stir the milk in last to ensure that the lime juice doesn’t make it curdle. Gently heat the mixture whilst stirring until it turns into a very thick paste. Leave to cool completely.
Put the cooled paste it a mixing bowl and using an electric mixer, beat it until it starts to become a little fluffy. Add the butter, a few pieces at a time, with the mixer running, until you have a rich thick, creamy buttercream. Finally, mix in the lime zest. Use the buttercream to sandwich the fairing biscuits together. Store in and airtight container.

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 […]

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 the wild blackberries which seem to be ripening earlier this year thanks to the wonderful summer we’ve had and bake this deliciously moist, not-too-sweet apple and blackberry cake.
Wild blackberries are great in this as they tend to be smaller than the cultivated varieties, which means you get a better distribution of them throughout the cake.
Because it’s so moist this cake keeps really well for several days.

Ingredients
cake
50ml sunflower/vegetable oil
100g white sugar
50g light soft brown sugar
2 eggs
200g plain flour
100g whole wheat flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
pinch of salt
150ml milk
1 tbsp cider vinegar
250g peeled, coarsely grated apples
200g wild blackberries

frosting
60g butter (room temperature)
120g cream cheese
60g icing sugar

Grease you bundt tin really well and dust it lightly with flour. Pre-heat your oven to 190°c .`
Whisk together the sugars, salt and oil in a large mixing bowl. Sift together the flours, raising agents and cinnamon and set aside for a moment. Beat the eggs into the sugar and oil mixture, one at a time, following each one with a tablespoon of the flour mix.
Sift in the remaining flour mixture and beat everything together. Combine the milk and vinegar before stirring this into the batter to loosen it.


Fold in the grated apple followed by the blackberries. Carefully pour the batter into the prepared tin and give it a couple of taps on the work surface to ensure that it fills all the nooks and crannies of the tin. Bake the cake for 30-35 minutes, until a cake tester comes out clean. Turn the cake out of the tin and leave it on a wire rack to cool.
Make the frosting by beating together the butter and cream cheese until they are nice and smooth. Add the icing sugar and beat again to leave you with a thick creamy frosting. Spread generously over the top of the cake and add a few extra berries if you have any left over. Delicious!

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 […]