Cranberry Cake and Christmas Trees

Around about mid-October (not coincidentally: around the time I last updated the blog), we upped stakes and moved to lovely East Lothian. The move has been…an adventure, to put it euphemistically, but we’re now settled in enough for me to get really excited for the holidays. I love Christmastime. Especially over here, because Britain gets really into Christmas. Our town had a whole big ‘Christmas … Continue reading Cranberry Cake and Christmas Trees

Trick or Treats: Sugar-Free Spiced Pumpkin Breads

Since the Little Anglophile started solids a month ago, I’ve been having a lot of fun trying out new things in the kitchen. Making food for a baby has some special challenges: no whole nuts, no honey, very little salt and sugar. I stumbled upon a recipe for banana bread made without sugar, which he’s taken to like an adorable bald duck to water, and I thought surely I could find other baby-friendly bread recipes like it. How about pumpkin bread? It’s fall! Surely there must be one out there!

Ha, no. Every pumpkin bread recipe I came across either had sugar (quite a lot, in most cases) or honey. So much for that.

But I was undaunted. Nay, said I. The Little Anglophile shall not go without some pumpkin bread, thus discovering the very elixir of autumn. I myself would go forth, armed only with a sack of plain flour and a can of Libby’s and I would make this work.

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Wild Garlic and Goat Cheese Muffins

A few weeks ago, our favourite veggie stall at the farmer’s market started selling wild garlic leaves in bags. I’d never tried wild garlic before, but we gave it a go out of curiosity and immediately started kicking ourselves for not seeking it out earlier. It’s fantastic, and versatile, great straight-up sauteed, like any other green, or torn up into a salad or stirred into … Continue reading Wild Garlic and Goat Cheese Muffins

Hot Cross Buns

Hot cross buns!
Hot cross buns!
One a-penny, two a-penny
Hot cross buns!

It’s Easter, which means hot cross buns have been everywhere for at least the last month and a half. Traditionally eaten throughout Lent, these sweet, fruit-filled buns are a special tea-time treat, especially if you give them a quick warm in the oven or toast them up and slather them up with butter. Although there are, apparently, good ones you can get in the shops, as is typically the case, homemade is exceptionally delicious.

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Ghoulish Goodies: Pretzel ‘Fingers’

Lo these many years ago, my roommates and I threw a Halloween party. I baked goodies–lots and lots of them, and we invited all my one roommate’s fellow Psych grad students. One of them was a handsome man who later became my husband. I dressed as a saloon girl, he dressed as…a hot guy, I guess, and the rest is history. I like to think … Continue reading Ghoulish Goodies: Pretzel ‘Fingers’

Green Onion, Coriander and Chili Flatbreads

Damn you, Great British Bakeoff. Once upon a time, I was able to happily sit on my bum on a Sunday afternoon, whiling away the hours with some knitting and mindless entertainment, but then you came along and I find myself thinking, “Oh, man, now I want to make some crazy flavored breads/ridiculously intricate cakes/perfect looking pies!” And so I haul myself off to the kitchen … Continue reading Green Onion, Coriander and Chili Flatbreads

Sourdough Loaf

I’m just going to warn you, sourdough bread is not for the impatient. It takes longer for wild yeast to raise dough than commercial yeast, so there’s quite a lot of rising time here. It’s worth it, though. This bread is delicious–perfect toasted, as a sandwich, or just on its own. Try not to dig into it right away (if you can!); the flavor develops … Continue reading Sourdough Loaf

Sourdough Pretzels

I love snacking on sourdough pretzels, but for some strange reason, they’re impossible to find over here. Being me, I decided to start making my own. Sourdough Pretzels Ingredients 3/4-1 cup sourdough starter 2 3/4 cup flour 1/2 cup warm water 1 scant tsp salt 1 dipped tsp honey (optional) 1T baking soda Sea salt for sprinkling Procedure If you’re refrigerating your starter, take it … Continue reading Sourdough Pretzels