No.112 Ruth’s Pumpkin loaf 🍂 #psl
Pumpkin spice season is upon us. You can now pick up canned pumpkin in most big grocery shops and as well as making pumpkin pie, I recommend this pumpkin loaf as a delicious autumn treat.
I’m not quite sure where this recipe came from, but every year I go back to it. Best served warm with lots of cream cheese. You could also add chopped pecans to the recipe as desired.
Makes: 2 loaves
Time: 30 mins prep, 1 hour to bake
Difficulty: Straight Forward
3 cups Plain Flour
2 tsp Ground Cinnamon
1 tsp Ground Cloves
1 tsp Ground Nutmeg
1/2 tsp Salt
1 tsp Bicarbonate of Soda
1/2 tsp Baking Powder
3 cups Granulated Sugar
1 cup (almost melted) Butter
3 large eggs
1 Can Pumpkin
1/2 cup Chopped Pecans (optional)
Pumpkin Seeds (optional)
1. Preheat oven to 180 degrees. Line two loaf tins with greaseproof paper.
2. In a small bowel mix together dry ingredients including flour, spices, salt, baking powder and bicarbonate of soda.
3. In a large bowl cream together butter and sugar. Add in eggs and mix until fluffy. Mix in canned pumpkin.
4. In 3 batches, add dry ingredients to wet ingredients until well combined.
5. Add pecans as desired.
6. Divide mixture between loaf tins, sprinkle with pumpkin seeds (optional) and bake in pre heated oven for around 1 hour, or until a skewer comes out clean.
7. Allow to cool slightly before slicing and serving with cream cheese (Peter likes it with ground black pepper). #pumpkinspice #pumpkinbread #pumpkinloaf #recipeontheblog #recipeoftheweek #scottishblogger
No.111 Kazandibi “Turkish Creme Brûlée” 🇹🇷 This is the most complicated dessert I have ever made. This is meant to be a simple milk pudding with a caramelised “brule” bottom, however, this has taken almost a year to get right. Time: 30 minutes (make the night before)
Serves: 6-8
Difficulty: Pernickety
800ml of Whole Milk
200ml Single Cream
1 cup of Granulated Sugar
100g of Cornflour
5 tablespoons of Icing Sugar
25g of Butter
To serve: honey, crushed pistachios
Flavouring: vanilla essence, rose water or mastic
1. Take two large non-stick pans or two metal trays that do not have a non-stick coating. Coat with butter and then with 3 tablespoons of icing sugar. Shake off any excess.
2. Whisk together the milk, cream , cornflour and sugar. Using mastic, grind 1-2 grains and add at this point. Add to a large saucepan and bring to a simmer.
3. Whisk continually until thickened and the mixture does not thicken any more. It should stick to the back of a spoon and be like a very thick custard.
4. If adding rosewater or vanilla add it now.
5. Take a few ladles of the mixture and add to the butter and sugar coated pans.
6. Spread around and cook on a medium heat. You want to see the mixture sticking and starting to brown.
7. Once you smell the milk beginning to caramelise continue cooking and add the rest of the mixture (after 1-2 minutes). Once the mixture bubbles near the centre remove from the heat.
8. Once the pans/tins are cooled. Place in the fridge.
9. After four hours or after being left overnight cut squares from the mixture in the pan. Serve on individual plates. Drizzle with honey and top with crushed pistachios. #turkishfood #kazandibi #milkpudding #blackchapelkitchen #recipeontheblog #recipewriter #turkishcremebrulee
No.109 Baked Pork & Beans 🍖
Baked beans were a stable of north American cooking back in the time of the colonies and the frontier. Traditionally the beans would be cooked in a stoneware pot in the bakers oven at the end of the day when the bread was all baked then left there to cook over night. I find it perfect if you want something to throw together and leave abandoned in the oven whilst doing the dreaded housework or for a BBQ when your busy outside at the grill.
This is comfort food. Dark, sweet and filling, however, the thickness of the sauce can be difficult. Most importantly use the liquid from the tin of beans. The starches from the liquid bring together the sauce. Alternatively if using dry beans, once they have been boiled and are ready, mash 7 beans to a paste. Add this to the mixture.
Serves: 4
Time: minimum of one and a half hours
Two 400g/14 oz cans of Cannelloni Beans
500g/18 oz of Pork Leg or Pork Shoulder
1 Onion
15g/0.5 oz of Brown Sugar
45g/1.5 oz of Black Treacle
7 Whole Cloves
Salt & Pepper
1. Prepare the pork by removing any skin and dicing into bite sized pieces.
2. Dice your onion and add to a lidded pot that can be put in the oven. Add the pork, beans and liquid from the tins. Add the cloves, sugar and treacle. Add extra water to cover the mixture.
3. Mix well. If you are planning to cook this for an hour and a half heat all the ingredients in a pan first till simmering.
4. Cover and place in the oven. Cook for a minimum of an hour and a half at 210 degrees Celsius (410 degrees Fahrenheit). If planning on cooking it for longer then you can cook at 180 degrees Celsius (360 degrees Fahrenheit) for 3 hours and then reduce the temperature to keep warm.
5. For the last 15 minutes of cooking time remove the lid. Salt and pepper to taste. Then serve. Baked in a very well used @lecreusetuk pot
#bakedbeans #porkandbeans #bostonbeans #blackchapelkitchen #recipeoftheweek
