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Blueberry & Nutmeg Madeleines

honeyanddough

February 6, 2014

I made a batch of madeleines the other day. They were nice. As was the brown butter apple and carrot cake with brown butter icing.

I also made a huge yoghurt and blueberry tray bake and that was, again, pretty lovely.

But these, only these have been post worthy.

I don’t blog everything I bake. “The Unblogged” are because I’ve snatched the recipe off a website, or someone else’s blog. It might be a recipe from this blog but I don’t want to bore you with the same thing. It might just be vapid or boring (cough-victoria-cough-sponge-cough).

Unless I’ve suitably messed around with it.

Like these madeleines.

Makes 18

Based on this recipe

Ingredients

2 eggs

110gr caster sugar

100gr butter, melted cooled slightly

100gr plain flour

Small pinch of table salt

1/2 tsp baking powder

3/4tsp freshly grated nutmeg

18 fat blueberries or 36 small ones

Method

1, Preheat your oven to 190o/c and grease/flour/use copious amounts of cake release on two nine hole madeleine tins.

2, Beat the eggs and sugar together until thick and pale. This will take a good three to five minutes.

3, Fold in the butter gently.

4, Sift in the flour, salt, baking powder and nutmeg and fold this through until smooth and combined. Be careful not to beat too much air in it.

5, Divide the batter into the tins and place a fat blueberry (or two small ones) and gently press them in. They will sink down to the bottom and leave you with that lovely blueberry stain.

6, Bake for around 10 minutes or until golden brown and springy to the touch.

9, Gently remove them from the tins and cool completely on a wire rack.

10, Store in an airtight tin.

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.

Scottish Tablet Cookies

honeyanddough

no comments

January 22, 2014

I am the anti-resolutionist. I don’t do a green juice detox on the first of January.

I have a hangover on the 1st January.

(Normally alcohol related but one year I had a cheesecake hangover. It exists. It is horrifying, terrifying and majestically brilliant all at the same time).

I still have leftover Christmas food which I intend to get through. I support local businesses (re: the local chinese). I don’t go to the gym.

And it’s because January is a truly crap month. It’s cold, it’s always dark, you feel a bit shitty after binging on Christmas films and malteasers and the last thing you want to do is be hungry and miserable.

So, whilst I am still on my anti-resolutionist bender of sugar and carbs, I give you cookies. Really sugary cookies. Made with the new to me ingredient of Scottish tablet. No shame.

Makes around 18

Ingredients

110gr unsalted butter

100gr caster sugar

60gr light soft brown sugar

Pinch of salt

1 egg

150gr plain flour, sifted with

1/2 tsp baking powder

50gr Scottish tablet, chopped

50gr dark chocolate, chopped

Method

1, Preheat your oven to 190o/c and line three baking sheets with baking paper.

2, Melt the butter in a small saucepan gently. When fully melted, remove from the heat, pour into a medium sized mixing bowl and stir in the sugars with the salt.

3, Beat in the egg.

4, Add in the flour and stir until smooth and fully combined.

5, Stir through the chopped chocolate and tablet. The tablet will disintegrate into mush if you stir it too much. Be wary of the crumbly texture.

6, Scoop lumps onto your prepared baking sheets. I used a table spoon measuring spoon. You don’t need to flatten them out as they will do this themselves when cooking.

7, Bake for between 7 and 10 minutes until just going golden brown. Leave to cool on the baking sheets for five minutes before cooling completely on a wire rack.

8, Scoff and laugh in the face of January.

This month’s We Should Cocoa is hosted by Linzi at Lancashire Food who wants us to use an ingredient new to us. Last month’s boozy round up of chocolate based treats can be found here. You can read all about We Should Cocoa, how to enter and the previous challengeshere on Choclette’s blog.

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 & Doug

Chai Spiced Brown Rice Pudding

honeyanddough

1 comment

January 12, 2014

Everything is a bit sad, wobbly and shaky in January.

The look your Christmas tree gives you just before you decide to take it to the tip. The mince pie baby that I am currently hiding under my jumper. That shaky, squiggle your handwriting does when you remember that it’s 2014 and not 2013 when writing the date. That back to work face everyone pulled last week. The realisation that it’s not actually at all ok to eat cheese and biscuits for breakfast.

The best way to get through it is to wrap yourself up warm. Specifically, with a bowl of this chai spiced rice pudding.

Serves two

Ingredients

200gr brown rice

Pinch of salt

400ml semi skimmed milk

100ml double cream

1 black tea bag

4tbsp honey

1tsp vanilla extract

1/2tsp ground ginger

3 cloves

3 cardamom pods

1/2 cinnamon stick

1tsbp coconut oil (or butter)

Toasted walnuts for serving (optional)

Method

1, Bring a medium sized saucepan with 1 litre of water to the boil with the salt. Rinse the rice well in cold water and add it into the boiling water. Turn down to a low/medium heat and simmer for 30 minutes, stirring occasionally.

2, Drain the rice well, place in a bowl and cover tightly with cling film.

3, In the same sized saucepan, add the remaining ingredients except the coconut oil/butter and bring up to a gentle boil.

4, Immediately reduce the heat, pass this through a fine mesh sieve to get rid of the whole spices, return to the pan and add in the cooked rice and stir well. Stir in the coconut oil/butter here too.

5, This will need another 30-40mins of gentle simmering, being stirred occasionally until it has thickened and the rice is soft.

6, Serve hot or cold with toasted walnuts.

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.