Archives for category: Baking

Pastry is the best. And I actually made it from scratch for this pie – with help from my trusty Kenwood!

[15 mins prep / 4o mins baking @ 180 degrees C / serves 4 : 3 chicken breasts, 2 leeks, half an onion, half a tub of Philadelphia, 200ml chicken stock, 125g plain flour, 55g butter, pinch of salt, water]

1) chop the leek, onion and chicken. Fry chicken in a pan, and after 5 mins add the leek and onion.

2) add the chicken stock and leave to simmer.

3) put the flour, butter and salt in a food processor and pulse. Gradually add the water to combine. Once a dough is formed, place aside.

4) remove the chicken pan from the hob and stir in the Philadelphia.

5) pour into a pie dish (mine is le Crueset naturally).


6) roll out the pastry and place on top of the pie dish. Cut of excess pastry.

At this point I made a couple of leaves with the leftover pastry, but you can make whatever design you like. In hindsight I’d go for a chicken.

7) egg wash or milk wash the pastry and bake for 30 mins until golden brown.

Serve with greens and chicken gravy.

  
When I was little my dad used to make the best ever pancakes. They’re big and thin and tasty. The recipe is also barely a recipe!

In a bowl whisk 1 cup milk, 1 egg and just under 1 cup of plain flour. The mixture should be quite liquidy. Butter a frying pan and put on a medium heat. Transfer the mixture a ladle at a time and flip once til golden.

Serve with Nutella, banana and syrup. Sod healthy pancakes today. Be naughty and enjoy it.

  
I’ve had a banana turning blacker by the minute in my fruit bowl all week. I made it into a fruit flapjack which fuelled me through my hockey match today (we won 4-0, and secured promotion!). It’s so easy and relatively low on the sugar front too.

1) in a pan on the hob melt 1 dessert spoon of butter, 2 dessert spoons of coconut oil, 1 dessert spoon of honey.

2) in a bowl, mush 1 ripe banana and a handful of blueberries.

3) add 1 and 1/2 cups of oats to the banana, with a tsp of cinnamon and a tsp ground ginger.

4) pour over the melted butter, honey and coconut oil, mix together and pour into a lined baking sheet.

5) press down with the back of a spoon and bake on 170 degrees C for 20-25 mins til golden brown.

Leave in the pan to cool, then chop up and munch. 

  I find it hard to eat fruit but I always buy it so I have to eat it. I’ve got better with blueberries but I had half a punnet to use up, and since it’s so cold today I thought I’d have them warm. This is so simple, it’s barely a recipe, and I baked it whilst eating my dinner, so I wasn’t waiting around for it to be done. The addition of frozen yoghurt was ridiculously good. 
1) grease an oven proof dish with butter.

2) place a layer of blueberries in the dish and lightly drizzle with honey.

3) in a separate bowl, mix 1/3 cup of oats with 1 tsp cinnamon and 1/2 tsp ground ginger. I also added a few chopped nuts. 

4) sprinkle the oat mixture over the blueberries, and bake for 45 mins at 160 degrees C.

Enjoy hot from the oven with a spoonful of ice cream/ custard/ frozen yoghurt. Heavenly.

  
I was going to make brownies for a bake off last night but received an email from Delicious. Magazine yesterday morning containing this giant cookie. I thought it would make a nice change from cake. It went down very well, despite not winning the bake off. I used this recipe, but baked it for longer. I think my oven is a bit pants.

1) cream together 200g butter and 400g caster sugar.

2) whisk in 2 eggs. 

3) fold in 360g of plain flour and 1 tsp of bicarbonate of soda.

4) mush in 3 chopped crunchie bars.

5) place mixture in a lined round baking tin – I had push it down with the back of my hand as the mixture is not soft!

6) bake on 140 degrees C for 50 mins, and then 160 degrees C for 10 mins. 

7) leave out of the oven to cool and gently peel off the baking parchment.

8) melt chocolate and drizzle over the top (eat the leftovers).

Serve warm if you can. It would be even better with ice cream. Mmm. 

  
New Year’s Eve is probably not the best time to post a Christmassy recipe, but hey ho, you can enjoy this granola all year. It makes a great present in a hamper and is so easy it’s barely worth calling it a recipe.

1) melt 1 dessert spoon of butter and 1 dessert spoon of golden syrup in pan.

2) in a bowl mix 2 cups of oats, 1/2 cup of chopped nuts, 1 dessert spoon of chia seeds, 1 handful of chopped seeds. Sprinkle over 1 tsp ground ginger and 1 tsp cinnamon.

3) pour over the melted butter and golden syrup. Mix and lay out on a baking tray lined with baking parchment.

4) bake on 160 degrees C for 20 mins. Keep an eye on it so it doesn’t burn.

Wait for it to cool and place in a Kilner jar – mine cost £6.99 for 3 in TK Maxx. Wilko also do a great set of smaller jars for £7/£8. 

  

These muffins are the perfect summer bake – light, fluffy and fresh. I surprised myself with how tasty they are! I followed this Baking Mad recipe. 

1) preheat oven to 180 degrees C.

2) cream together 150g softened butter and 150g sugar (I used a mixture of caster and granulated as that’s all I had!)

3) break in an egg and whisk in – add another egg and whisk, then add your final egg (3 in total) and whisk.

4) grate in the zest of 1 lemon and squeeze in most of the juice.

5) fold in 150g plain flour and 1 tsp of baking powder. 

6) add 2 handfuls of blueberries and fold in.

7) place in 12 cake cases and bake for 20-25 mins – mine were done after about 22 mins.

I’m not a fan of frosting so I left mine naked. They’re sweet enough without a pile of butter icing on top.

  

Thank you Michael (@BeardedBakery) for nominating me to write this getting to know you blog. I love the #FDbloggers community, everyone is always ready and raring to go with great advice, cooking tips and support for my baking flops.

Name: Katy

Blog: myrumblingtum.com

What was the reason for starting your blog?

Christmas 2014 my mum bought me a Kenwood Multipro. I started experimenting and wanted to document everything I was doing. My blog is an online recipe book and central place for everything I can cook. It’s quite handy, if my boyfriend is coming for dinner, or my friends, I say check the blog and tell me what you fancy.

What’s the dish you’re most proud of?

  

I went to Glasto this year and had the most amazing butternut squash, goats cheese and spinach pie. I vowed to try make it when I got home and cleaned all the grass out my hair. I totally cheated with the pastry, (I’m a simple cook!) and I did actually have to google ‘how to chop a butternut squash’. The pie came out absolutely amazing and I was thrilled to have recreated a bit of Glastonbury magic.

What one kitchen utensil could you not live without?

Not sure if it counts as utensil but my cassis Le Crueset pan is my PRIDE AND JOY. I kiss it when it goes back in the cupboard. Seriously.

You’re stranded on a desert island, which 3 ingredients would you take?

Eggs, flour and milk. (I’m presuming I could find ripe bananas on the island). Either way, I could get my pancake fix.

  
Who do you take inspiration from?

Anything and everything – whether it’s the food stalls at Glastonbury, the calamari I had that one time in that Turkish restaurant near St Pauls, my boyfriend’s mum (I just cannot get Indian food as good as she does!), hours spent surfing pictures of chocolate cake on Pinterest.

What’s your favourite social media platform?

Whilst I do love Pinterest, I have a pretty serious Twitter addiction. Twitter is my fave. I talk too much in real life, so being able to chat to people via the medium of Twitter is awesome to me. So awesome in fact my former colleagues bought me this excellent coaster.

  
Biggest disaster in the kitchen?

I haven’t quite experienced #bakedalaskagate, but I have had plenty of baking mishaps. Like when I made my best friend toblerone brownies and forgot to put the butter in… Luckily the ‘but they’re meant to be really stodgy’ line worked…

Favourite spot for coffee?

I hate coffee. SORRY WORLD. While we’re at it, I ALSO HATE TEA. I know, I’m the crappest English person in the world. To me tea tastes like dishwater and coffee tastes like I don’t even know what. Give me a hot choc any day. Apostrophe do an INCREDIBLE hot chocolate, which is like that hot choc from the film Chocolat – basically a mug of melted chocolate. That should be the only acceptable hot drink.

Favourite photo you’ve taken?

  

I’m all about that taste, that taste, no photos. Sorry about that. I use my iPhone to take all my pics, so none of them are particularly incredible. My idea of fancy presentation is using my housemates square plates. I’m also desperate to eat what I’ve just made so half my photos are fuzzy where I’ve got over excited before diving in. If I had to pick, it’s my recent photo of birthday Tapas. I fed 17 and it was fabulous.

Most successful post and why?

Avocado chocolate brownies, and who knows?!

  
My nominations are Jay and Dee, (@jay_and_dee) and All About Eats (@allabouteatsblg).

Happy blogging!

  
Made this lemon cake for my birthday party, but no one ate it because people brought cheesecake and amazing penguin muffins. I tucked into this yesterday whilst I was cleaning up from my dinner party and boy it surprised me. I thought I’d overbaked it, but it was fresh and zingy. I followed this recipe to the letter but used a round tin instead of a loaf tin. I did however use 1 lemon and the rest was lemon juice from a bottle (for shame). It still tasted great though!

1) cream together 225g caster sugar and 225g butter til fluffy.

2) break in an egg at a time (4 in total) and whisk in. 

3) grate in the zest of a lemon and squeeze in 1/2 of the juice.

4) fold in 225g self raising flour.

5) pour into a lined cake tin and bake for 35-40 mins at 180 degrees C. 

6) for the drizzle mix caster sugar and lemon juice. Prick small holes over the cake and pour over once cooked.

Mine didn’t really have that nice drizzle crust so I’ll have to practice that again. Still tasted fabulous though. The boyfriends parents are getting a slab of it this evening. 👍

  
Whilst I detest the Daily Mail, I did use this lovely recipe by Eric Lanlard for a delicious roasted red pepper and goats cheese tart. I cheated and bought ready made pastry, but who has time to actually make pastry these days. It was delicious and I had leftovers warmed up for lunch the next day.

1) roughly chop 2 red peppers, drizzle with olive oil and bake for 180 degrees C for 20 mins.

2) in that time, chop a red onion and fry in a pan on the hob. After 5 mins, add some balsamic vinegar and cook on a low heat for 10 more mins til it caramelises.

3) grease and line a baking tin and place the pastry in it, chopping off the excess.

4) spread the onion on the bottom and place the roasted red pepper next. Then crumble over a generous helping of goats cheese.

5) in a jug whisk up 200ml of Greek yoghurt and 4 eggs. Use some of this as a wash for the edges of the tart.

6) place the tart in the oven and carefully pour over the egg/yog mixture.

7) bake at 180 degrees C for 20 mins.

  
Lunch!