Every now and again I meet up with my friend Gina from Norwich it usually means a lot of chatting and some exercise, the last time we met it was for the Daffodil Dawdle Challenge walk in March.
Today Gina visited me at home so we could go and run my new favourite 10k route around the Church Ruins at Bawsey. Luckily for us the weather was kind and the wind and rain stayed away.
It was a great opportunity for me to cook lunch for us too, we had Chicken Chilli and Sweetcorn soup and the most amazing chocolate brownies that have not lasted the day Both recipes came from another friend of mine Yvette, who we visited at Easter.
As Gina was unable to join us for our Wherryman’s way walk maybe our next meet up should be to walk the Boudicca way a 36 mile walk from Norwich to Diss.
I am always on the look out for new recipes especially at Christmas time.
This time I came across a few great recipes in the Christmas issue of the Tesco magazine, realfood.
Which has an ipad app but no iphone app which is a shame as I like to store my recipes on line now but thats where Evernote comes in handy.
So last week I found myself baking a cranberry,orange and almond fruit loaf, I liked the sound of the recipe as it had marzipan in the ingredients.
I enjoyed making this christmassy cake, it was easy to make, looked special, and tasted lovely
Certainly a recipe to add to your list for this christmas…….
With a little bit of help I baked our Christmas cake tonight, it took just over 4 hours to bake but it was Geoff’s electric I used
I used the Delia’s classic christmas cake recipe and at the moment the house is smelling devine.
Preparing the Cake tin is the first job and makes for an evenly baked cake…
Mixing in the fruit can be a tough job but I had some help with this…
This year I wont be icing the cake, as it has to travel to Les Gets with us, so instead we decorated it with Almonds
I shall leave it to cool in the tin over night then take it back to Kings Lynn with me as Isla is worried that granddad may eat it !!
At the weekend I had 2 little helpers to help make our Jubilee cake.
I decided to keep it nice and simple, 3 sponges red white and blue, put together with jam and a Philadelphia cheese and icing sugar topping, like what you use on a carrot cake.
Then we decorated it with rice paper flags and a home made flag
But can you spot the mistake I made ????
Luckily this did not stop it from tasting delish !
After looking after and feeding my Herman for 9 days , I let 2 friends adopt some of him , I then kept some for a Herman number two and finally I baked my Herman number one.
I was worried it may taste yeasty as my kitchen had smelt a bit like a winery while I was nurturing him !
I decided to stick with the basic recipe and added apple ,raisins, cinnamon and vanilla essence, along with the eggs sugar flour and oil.
I baked him in a tray bake which was a perfect choice and I had no problems with a soggy middle as reported by a few other people.
I sprinkled the top with brown sugar before baking but not the melted butter as I felt this was not really needed.
He baked really well and tasted totally delicious
I would like to keep him going until Geoff returns from his long walk as I am sure he would love it and will need fattening up !
We have some friends that are getting married at the end of march, the reception is going to be a tea and cake affair , fitbit will not like that at all
Obviously I offered to make a cake, it was suggested that I make my trademark muffins but I wanted to make something a little more special, so the search for a recipe began !
Then I remembered about a cake recipe that I had seen on a blog,that would be just perfect, but could I remember which blog…..no ! so the big search began and finally thanks to Geoff and google history I found the cake I wanted.
These friends came for dinner at my house last weekend so it was a perfect opportunity to try the recipe out, it was a huge hit, not only did it look beautiful but it tasted delicious too.
You have to admit a Passion Cake is just perfect for a wedding
Today I started the master recipe for my Artisan bread, its taken from the book Five Minute Bread , the revolutionary new baking method , no bread machine, no kneading.
Basically you mix 4 ingredients, pop it in the fridge,then shape bake and eat !
My mixture is now in the fridge waiting for the next stage of shaping and baking tomorrow.
The master recipe is enough to make 4 x 1lb loaves and will keep in the fridge for up to 14 days.
It will be interesting to see the results
We broke with tradition today and instead of the usual lemon and sugar pancakes, I made American style pancakes.
I made 2 different fillings, blueberry and peanut butter and banana.
They don’t look perfect but smell delicious ….
and now they sit on the kitchen table waiting for Matthew to finish work