Recipes

Candied Nuts

Tuesday, January 10th, 2012

Back in December I blogged about the Bristol Christmas Market and how much I *love* the candied nuts. Rather than wait all year for more, I decided to make my own.

I used this recipe but used walnuts and pecans instead. I didn’t have enough nuts but didn’t reduce the amount of sugar so mine ended up extra sugary! They are scrummy though.

275g nuts
200g sugar (I used brown)
75ml water
ground cinnamon

Put the nuts, sugar and water in a pan. I used a wok.
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Simmer over a medium heat, stirring regularly.
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The mixture will thicken up and then go grainy. Now is the time to sprinkle them with cinnamon.
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Keep stirring till the nuts look like this.
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Pour them out on to baking parchment and leave to cool.
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Gluten Free Crumble Recipe

Tuesday, October 11th, 2011

I *love* crumble!

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This is yum. The oats and nuts give the crumble a lovely crunchy texture and you’d never know it was gluten-free.

4oz Sugar
4oz Butter
4oz Gluten Free Oats
4oz Gluten Free Flour
20z Chopped or Ground Nuts

Put all the dry ingredients in the food processor and blitz them together to break down the oats a bit and mix it well. You don’t have to do this but I like the oats to be a bit smaller. Then rub in the fat (I just chucked it in the food processor and let it do it for me because I’m lazy but you can just use your hands)

Once done you can put whatever fruit you like in a dish, sprinkle with sugar and cinnamon and then pour the crumble over the top and level it out. Don’t press it down.

Put in the oven at 180 degrees C for 30-40 minutes.
I made the mistake of putting it in a too hot oven after cooking our main meal resulting in the top cooking too quickly and the apple was cooked but not perfect squishy appley mush! Silly impatient me.

Lemon Curd

Friday, September 2nd, 2011

Having chickens means we get lots of eggs (2-3 a day) so I’m always on the lookout for interesting egg recipes, especially for sweet stuff! I *love* lemon curd so when I discovered how easy it was to make I was over the moon. I made up a big batch so I could take some with me last weekend for my family.

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180ml fresh lemon juice (about 4-6 lemons depending on size) Do NOT use bottled lemon juice
Zest of two lemons
175g sugar
3 whole eggs and one extra yolk
125g unsalted butter, cubed

In a large saucepan, melt the butter with the sugar, then add the rest of the ingredients. Cook over medium-low heat until thick enough to hold marks from whisk. Make sure to heat it slowly and don’t boil it.

This makes about 2 jars. I doubled it to get what you see in the picture, two of the jars are pretty big though. If you want to make it look pretty, cut a circle of fabric about 3 inches wider than the lid of the jar. Place the fabric over the top of the jar and secure with an elastic band or a ribbon.

I like it spread thickly on toast, yum.

Freshly made custard is another of my favourites. Have you got any tasty eggy recipes?