| Page 24

DIY Sausages

honeyanddough

1 comment

June 26, 2014

Jim and I made sausages.

Chilli and coriander ones.

With added man hands.

And apple, celery and caraway ones.

We stuck the sausage stuffer onto Rosie the KitchenAid after using the meat grinder attachment on the pork.

Killer arm workout lifting these bad boys.

Not bad for a first attempt though!

We used about an 80:20 meat to fat ratio. Added in the flavourings and fried off little portions to check for seasoning. Best tip is to keep everything super cold and wipe down your surfaces, because it is genuinely surprising where bits of sausage meat can get. I see a lot more homemade sausages in the future.

This recipe and text was originally posted on Corner Cottage Bakery. You can see the original post here.

Why is this post now here? Click here to read all about my move from Corner Cottage Bakery to Honey & Dough.

Food Blogger Connect (#FBC14)

honeyanddough

1 comment

June 19, 2014

Take one beautiful building.

Add in some beautiful, food loving people,

A sprinkle of speakers and people to teach you the ins and outs of vlogging, food photography, styling and writing,

Plenty of sticky fingers and full stomachs from the street food vendors,

And liquor.

(Jazzy nails, optional)

And you have all the ingredients for a lovely three day food blogging conference.

It was a ridiculous amount of fun; learning and meeting some really lovely people (especially Freddi, Federica and Christina!)

This recipe and text was originally posted on Corner Cottage Bakery. You can see the original post here.

Why is this post now here? Click here to read all about my move from Corner Cottage Bakery to Honey & Dough.

Roasted Flat Peaches

honeyanddough

no comments

June 5, 2014

There is a peony bush in the cottage garden and every year is sprouts up these fantastic pink pom poms of ruffled petals.

As soon as the fat flower buds start to appear, I practically run in from work every night to see whether or not they have bloomed. When they are wet from the rain they slump over, heavy with the water, and threaten any leg that walks past them with being drenched.

Then they start to fade. A short season of huge pink flowers in the garden. I try and soak in their elegance and their lustre as much as possible before the pink turns to white and the petals start to drop.

Much like these flat peaches. I try and get as many into my life in the short(ish..) season that the fruit and veg man near my office has them for. A box for a £1. Can’t go wrong.

Simply preheat the oven to 180o/c and place the peaches in an oven proof dish. Drizzle with a little honey and bake for 15 minutes, flipping half way through. Dependant on how ripe your peaches are, you might need to bake them for a little long. You want the skins to start to loosen and the flesh to be soft. Serve hot or cold.

This recipe and text was originally posted on Corner Cottage Bakery. You can see the original post here.

Why is this post now here? Click here to read all about my move from Corner Cottage Bakery to Honey & Dough.

Coffee & Turkish Delight Granita

honeyanddough

no comments

May 27, 2014

My handbag is a wondrous thing. Anything you could possibly need, is in it.

I forgot my purse the other week and I managed to find £2.84 in the bottom of it so I could grab some lunch. Any emergency and it has you covered. A cut finger, a laddered pair of tights, chipped nail varnish, a broken nail or dry lips are no match for the contents of my handbag. Sometimes I am worried that it has developed its own kind of sentience though. Just the other day I was experiencing a bit of an ebb. My handbag produced a turkish delight bar and instant coffee sachet. It’s like it knew…

I’m entering this into Kavey’s Bloggers Scream for Ice Cream hot drinks inspired challenge. You can read all about BSFIC here.

Ingredients

400ml water

2 heaped tablespoons of ground coffee

40gr caster sugar

1/2tsp vanilla extract

Turkish delight

Method

1, In a saucepan combine all the ingredients, save for the turkish delight and put over a medium heat. Bring to a gentle simmer and then remove from the heat.

2, Leave to cool completely and then strain through a fine mesh sieve to get rid of all of the coffee grounds.

3, Transfer into a shallow, freezer proof bowl bowl or tray and pop in the freezer.

4,You’ll need to break up the ice crystals and then also periodically after that with a fork. It’s really up to you as to the consistency of the granita. Some like it almost slushy and some like hard shards of ice. I hover in the middle.

5, Check the granita every half an hour after that’ll break up the ice. Mine took just over two hours as my freezer is quite new and has a super fast freeze option. When you’ve got to to the desired consistency.

6, Cut up the turkish delight into small chunks and stir through. It’s really up to you how much you use. Serve immediately.

This recipe and text was originally posted on Corner Cottage Bakery. You can see the original post here.

Why is this post now here? Click here to read all about my move from Corner Cottage Bakery to Honey & Dough.

£1 Chocolate Cake

honeyanddough

1 comment

May 24, 2014

This month’s We Should Cocoa is hosted by Choclette at the Chocolate Log Blog who is taking Live Below the Line as inspiration for this month’s challenge. Last month’s Easter round up can be found here. You can read all about We Should Cocoa, how to enter and take a look at the previous challenges and round ups on Choclette’s blog here.

People, every day, struggle financially to put food on the table. Live Below the Line is a campaign that raises awareness to the fact that over a billion people around the globe live on, sometimes a lot, less than £1 per day for food.

What does a chocolate cake have to do with this? Choclette challenged us raise awareness and to try and make a chocolate cake for £1.

As someone who has had an ongoing love affair with butter, free range eggs and sugar, it wasn’t easy. But in times of trouble, I know where to turn.

Oh yes. Return of the beast.

I based my recipe on the Economical Chocolate Cake.

Ingredients

(and cost breakdown)

140gr self raising flour (4.2p)

30gr cocoa powder (24p)

85gr margarine (15.1p)

85gr sugar (8.4p)

150ml milk (10.4p)

Total – 62.1p

Method

1, Preheat your oven to 180o/c and line a seven inch cake tin.

2, Sift the flour and cocoa powder together and then stir with a whisk to fully combine

3, Rub in the margarine, much like you would when making pastry, until it it fully combined and there are no lumps.

4, Stir in the sugar and then add in enough milk to give it a soft, cake batter-esque, consistency.

5, Decant into your cake tin and bake for 20 to 25 minutes or until it is completely cooked.

6, Turn out onto a cooling rack and leave to cool completely.

The method of this cake surprised me a little but the end rest surprised me even more. It was so good. Even with cheap flour and margarine, it tasted brilliant.

Hang on, but isn’t that a ganache topping? Yes. And it still comes in at under a £1

Ingredients

100gr bar of dark chocolate

(Aldi and Sainsburys both do bars that are or are around 30p)

50ml plain tap water

Method

1, Break the chocolate into pieces and add them into a small saucepan with the water.

2, Very gently, over a low heat, melt them together, stirring continuously.

3, Once all melted and completely liquid, remove from the heat and leave to cool until it has a thick spreading consistency. When this starts to cool, it does so very quickly and goes quite solid so slap it on your cooled cake as soon as you think it will hold. Leave to set completely (will literally only take a couple more minutes) before slicing and serving.

This recipe and text was originally posted on Corner Cottage Bakery. You can see the original post here.

Why is this post now here? Click here to read all about my move from Corner Cottage Bakery to Honey & Dough.