Consuming The Harvest

While Pottering About At Home In Norfolk

Posts Tagged ‘Baking

Hehay! I’ve Made The Front Page!

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Well, ok, it is a new site and fair enough, I really wasn’t “chosen” – it seems to be more of a random thing, and ever changing, but I was there!  Well, at least my baps were. :mrgreen:  See?


The site is Look & Taste (formerly and you can get there by clicking on the screenshot above.

Written by kadeeae

March 16, 2009 at 9:24 am

Chocolate Blondies

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This recipe came from Easy Living magazine.  I didn’t have any pecans to hand so substituted cashews.  A nice alternative to the basic chocolate brownies,they were very tasty, but the dark chocolate ones are still my favourites.  Hopefully the new tax on chocolate won’t be too very dear and I’ll still be able to make them for very special occasions. 😀 😀



  • 150g white chocolate, roughly chopped
  • 125g unsalted butter
  • 150g caster sugar
  • 2 eggs
  • 1-1/2 tsp vanilla extract
  • 200g plain flour
  • Pinch of salt
  • 120g shelled pecan nuts, chopped


  1. Heat the oven to 170°C/Gas Mark 3.  Line a 33x25x5cm (13x10x2in) baking tray with greaseproof paper.
  2. Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water.  Leave until melted and smooth.  Alternatively, you could microwave on a low setting for approx. 20-30 seconds at a time and stirring well after each session.
  3. Remove the bowl from the heat and add the sugar stirring until well incorporated.
  4. Add the eggs and vanilla extract, stirring briskly so you don’t allow the eggs time to scramble.  Don’t worry if it looks like it may be splitting.
  5. Add the flour, salt and pecans – stir until well incorporated and the nuts are evenly dispersed.
  6. Spoon the mixture into your baking tray and bake for 25-40 minutes or until golden brown and the centre is still soft.  Leave to cool completely before cutting into squares.

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Written by kadeeae

March 14, 2009 at 4:26 pm

Marble Cake Recipe

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This recipe was meant to go in a bundt/tube cake tin, but as I didn’t have one (haven’t had one for years!) I baked it a 9 inch round. It was extremely good, but a bit ‘heavy’ because of it being a bundt recipe, so not one if you’re looking for a light and airy sponge type! Delicious all the same 🙂   I added a generous dusting of grated white chocolate to the top.



  • 250g butter chopped plus extra for greasing
  • 275g plus 4 Tbsp. caster sugar
  • 1 tsp. vanilla
  • 3 medium eggs
  • 340g self raising flour sifted
  • 180ml plus 2 Tbsp. milk
  • 45g cocoa powder sifted


  • 300g icing sugar sifted
  • 40g cocoa powder
  • 2-3 Tbsp. boiling water


  1. Preheat the oven to 180C/350F/gas 4.  Lightly butter a 22-24cm bundt tin.
  2. Place the 250g butter, 275g caster sugar and vanilla in a bowl and beat until light and creamy.  Add the eggs and beat well.  Fold through the flour and 180ml milk
  3. Divide the mixture in two.  Stir the cocoa, extra 4 Tbsp. caster sugar and extra 2 Tbsp. milk through one portion.  Drop alternate spoonfuls of plain and chocolate cake mixture into the tin until gone.  Swirl through with a knife.
  4. Bake for 45 minutes or until a skewer or knife comes out clean when testing.
  5. Cool on a wire rack for 15-20 minutes and then turn out to finish cooling completely.
  6. If possible, chill the cake slightly (about 1/2 hour) before icing.  If not possible, make certain the cake is completely cooled through.
  7. Combine the icing ingredients in a bowl and stir until smooth.  Spread the icing over the cake allowing it to drizzle down the sides.



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Written by kadeeae

March 2, 2009 at 6:21 pm

Bits And Bobs Monday

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A bit of this and that from the past week  🙂

I love my homemade bread, absolutely love it.  Usually it turns out great, with ‘character’ and wonderfully tasty, so I’m not complaining.  But . . . I’ve been searching for the past few months for some different bread pans, ones that have slightly higher sides and a bit wider bottom.  To illustrate, in the photos below the first one is of a shop bought loaf and you can see how the sides of the loaf are higher and the bottom wider and more square than the second photo, which is my homemade loaf.


homemade-split-tinAny ideas where I can find a couple of these type (top) pans?

BH bought a Stanley Thermos to take with him on detecting outings, and I just had to get a photo of the label.  Apparently you can go online to share your Stanley stories. 😀  This really tickled me, and still does.  Stanley stories?!  I’ve not gone to the site to partake of the non-fiction (then again, doesn’t say they have to be true does it?) and can only imagine the tales of intrigue and suspense that await!


We had some lovely chicken breast from the butcher which I pounded out a bit and then cut each (2) in half.  I then simply dredged the pieces in seasoned flour (paprika, salt, pepper) egg, flour again and shallow fried about 10-12 minutes each side and left to rest of a few sheets of kitchen roll for 10 minutes.  Nice and crunchy outside and very moist inside.


Saturday I finally opened the Chatsworth Beer.  Given my penchant for Chatsworth, I just had to purchase a bottle while at the farm shop.  They did have quite a few different beers that I had never heard of, but this one was a Chatsworth beer!  🙂  I’m not much of a drinker and my preferred tipple is Guinness on the odd ocassion that I do succumb, but this was really nice.  And I’m sure that it tasted all that much better because of where it’s from!


And last, but definitely not least are these beautiful roses.  My favourite flower, and just the thing to brighten up the dreary February days.


Snippets Alphabet continues next post 🙂

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Written by kadeeae

February 23, 2009 at 3:32 pm

News Of The Weekend, With Banana Muffins!

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The weekend wasn’t a washout and there was even sunshine at times, lots of it on Sunday.  I had already resigned myself to the fact it was going to be cold, wet and grey Sunday so didn’t mind that BH was off to ‘detect’ at their regular meet.  Then the sun came out.  And stayed out.  All day.  Nevermind, I kept busy – just not too busy and had a bit of a wander close to home to enjoy the blue skies.

I did get some time with Dear Fatty, and am thoroughly enjoying the book – almost an audio book as I can just hear Dawn French’s voice reading the words as I go along, wonderful!

There were 3 bananas that had been setting on the table for over a week and every time I passed them I thought I had better do something with them soon as they were getting darker by the day.  Finally I decided that they would have to go in the bin, the skins were completely black now and I couldn’t even get a decent grip (too squishy) to start to peel any of them.  Then the little voice spoke (then one in my head who occasionally blurts things out) and thought I should just have a look at the inside flesh of one.  I had to cut the very end of the peel off with scissors, and then very gingerly pull away at the peel.  The bananas themselves were no where near as soft as they’d felt inside the peel (although they were very soft!) and not a brownish bit on the lot!  😕


So of course now there was no way I could bin them and made these tasty muffins instead ↓ ↓



The recipe is here in a previous post.  It’s for banana bread, and I’ve just put it in muffin/cupcake papers instead of bread tins and baked until they were firm and a nice deep golden brown on top.  Just goes to show you, best check them first before consigning them to the bin!

I did get the bookmarks cleaned up in Firefox like I wanted,  unused or unwanted programs uninstalled (so easy on the Mac!),  the “Later” folder gone through and a general internal clean-up with Onyx, all programs updated or upgraded as needed.  I added a guestbook to CTH and will have a go at customising it a bit more at a later date.  Then what was left of the weekend was dedicated to the Sunday papers, hoovering up as the beast drops masses of hair, and the shouty people (Eastenders) omnibus and LOST.  Just as the weekend started we had finished watching the Hannah Hauxwell DVDs too.


She really is a remarkable woman, there aren’t many who could have lived her life – alone – and the episode where she finally has to leave the farm is heartbreaking.  I highly recommend it, even if you have seen the series when it originally aired and enjoyed it, it would be worth revisiting.  I would love to know what happened after the last series.

All in all, productive – maybe not as much as I’d of liked, but still .  .  .  .  now, roll on next weekend!  😀

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Written by kadeeae

February 9, 2009 at 5:01 pm

Walnut Coffee Cake

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This recipe is for an 7in/18cm square tin, I wanted a bit larger cake and tried increasing the ingredients by 1/2 for a 8in/20cm tin.  I wasn’t sure on the amounts (didn’t take time to look it up), but it did turn out nicely.  For this post, we’ll stick to the original recipe.

Walnut Coffee Cake WHOLE


  • 175g/6oz butter or margarine, softened
  • 150g/5oz light muscovado sugar
  • 3 medium eggs, beaten
  • 175g/6oz self raising flour
  • 1 Tbsp. coffee granules, dissolved in 2 Tbsp. hot water
  • 50g/2oz chopped walnuts


  • 100g/4oz white chocolate
  • 50g/2oz butter or margarine, softened
  • 3 Tbsp. milk
  • 225g/8oz icing sugar, sifted
  • walnut halves to decorate
  • cocoa powder, sifted – to dust


  • 2 Tbsp. light muscovado sugar
  • 1 Tbsp. coffee granules mixed with 2 Tbsp. boiling water and 1 Tbsp. Camp Coffee Essence


  1. Preheat oven to 180C / fan oven 160C / Gas Mark 4.  Lightly oil and base-line a 18cm/7in square tin.  Beat the butter or margarine and sugar together until creamy and then gradually fold in the egg, mixing in a little flour with each addition.  When all of the egg has been added, stir in the remaining flour with the coffee and chopped walnuts.
  2. Place the cake mixture in the tin and smooth over the top.  Bake for 40-45 minutes or until the top springs back in the centre when lightly touched.  Remove from the oven and leave in the pan.
  3. Mix the Coffee Syrup ingredients together.  With the handle of a wooden spoon, or something similar, poke 6-8 holes into the top of the cake and about halfway down into the cake.  Pour over the Coffee Syrup distributing evenly.  Continue to cool in the pan for about half an hour, and then turn out and peel off the lining paper.
  4. Make the frosting by melting chocolate, butter or margarine and milk together.  If this is to be done in a microwave, put on half power and microwave for 1 minute, stir and then continue to place back into the microwave for 30-40 seconds a time stirring after each heating until fully melted.  This can also be done with a bowl placed over a pan of simmering water and stirring quite frequently.
  5. When the chocolate is fully melted, stir until smooth and leave to cool until the mixture begins to thicken – about an hour in the fridge.  Stir until smooth again and incorporate the icing sugar.  If the frosting is too thick, add a few drops of water – if too thin add more icing sugar a Tbsp. at a time.
  6. Spread the frosting on top of the cake, decorate with the walnut halves and dust with the cocoa powder.

Walnut Coffee Cake SLICED

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Written by kadeeae

December 4, 2008 at 10:12 am

Smarties Cookies And A Chatsworth Chicken

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Back from our lovely Derbyshire holiday, these were made for coffee after (way after 🙂 ) an overindulgent Sunday lunch.  They are a soft, almost cakey, cookie – light and very tasty.  I think that the recipe would lend itself to all sorts of additions, a few of which I just may have to give a try in the future!

  • 140g room temp. butter
  • 50g caster sugar
  • 50g demerara sugar
  • 1 large egg
  • 4 Tbsp. golden syrup
  • 2 tsp. vanilla extract
  • 250g plain flour – plus extra to add if needed
  • 1/2 tsp. baking powder
  • 1/2 tsp. bicarbonate of soda
  • 3-4 small tubes of Smarties

**Cream butter, egg and sugar until pale and fluffy, then add the golden syrup and vanilla.

**Sift the flour, baking powder and soda together and then add to the butter/sugar mixture.  Mix together well until it forms a soft (but not too sticky) dough.  If it does seem a bit sticky, add in flour a tablespoon at a time until a good consistency.  Remove from bowl and wrap in clingfilm and chill for 1 hour.

**Preheat oven to 200C/180C fan/400F/Gas 6 and lightly oil two baking sheets.

**Form the cookie dough into balls – using a teaspoon for smaller cookies, a soup spoon for larger as a “scoop”.   Pat down each ball so that it forms a chubby disc shape and place well apart (they do spread out) on the baking sheets.

**Bake for 10-15 minutes until evenly golden and slightly raised.  Remove from the oven and gently press in the Smarties immediately.

**Leave for 5 minutes and then remove to cool on a wire rack.

I couldn’t end the post without a pic of my Chatsworth Chicken, bought at the Chatsworth Farm Shop and roasted for one of our Sunday meals on holiday.  Absolutely delicious!

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Written by kadeeae

October 27, 2008 at 10:36 am