Tag: kitchen

Allen’s date, carrot & honey loaf

Annette14 Comments

This week’s recipe for #sundaybakingsunday comes from Ella, who I ‘know’ via Instagram.

It’s her grandpa Allen’s recipe – isn’t that lovely?!

photo (19)

I saw a photo of this loaf on Instagram a while ago, liked it and really wanted to try making it myself.

Ella was kind enough to email me the recipe, which I found super easy to follow.

ALLEN’S DATE, CARROT & HONEY LOAF

1 1/2 cups chopped dates*
1 cup honey
1 cup water
60g butter, chopped
1 teaspoon vanilla extract
2 cups self raising flour, sifted
1/2 cup carrot, grated

Grease and line a 10 x 20 cm loaf pan.
Preheat the oven to 180 degrees.
Place chopped dates, honey and water in a small saucepan.
Stir over medium heat for 2 – 3 minutes, until dates soften.
Add the chopped butter to the saucepan, then remove from heat, and stir in the vanilla.
Transfer the saucepan contents to a medium sized mixing bowl and fold in the flour and carrot.
Pour the mixture into the lined loaf pan and smooth out the top.
Bake for 35 – 40 minutes – test with skewer (when skewer comes out clean, your loaf is ready).
Cool in pan for 5 minutes then cool on wire rack.

* You could substitute figs or raisins for dates. This loaf can be frozen, if it lasts more than the day. If you’ve ‘quit sugar’ I imagine this recipe could be modified by switching out the honey.

Put the kettle on, cut a few slices and you’ve created a perfect morning or afternoon tea. Thanks for sharing this great recipe Ella, it’s one that the kids could easily help you with and it only takes a few minutes to get in the oven. That’s my kind of baking.

What’s baking in your kitchen this weekend?

I’d love to see your efforts on Instagram – just follow @igiveyoutheverbs and tag your baking photos with #sundaybakingsunday.

There are some great bakers getting on board. Are you one of them?

And if you have a simple recipe you’d like to share, I’d love to try it.

Happy baking!

 

Annette

How to make brownies

Annette8 Comments

I’m enjoying the rhythm of baking on Sundays. I’m tagging my masterpieces with #sundaybakingsunday on Instagram, and hoping people might find a little inspiration to get into their kitchens and make something a bit more fun that school lunches or a weeknight dinner. 

One of my fellow Blog With Pip students, Carolyn of www.carolynwritesitdown.com, suggested I bake something chocolate-y this week, and Donna Hay’s standby brownies came immediately to mind. They’re quick, simple and delicious – every single time!

The thing I really enjoy about baking is how simple ingredients, just six in this case, combine to make something so different from what they are when they’re just flour, sugar, eggs, cocoa, butter and vanilla extract.

photo (15)

 

Here’s Donna talking about this recipe – watching her show really opened my eyes to what a great cook she is. Just goes to show that food that looks fantastic, can actually be quite simple to prepare. I like Donna’s food philosophy – fast, fresh and simple (she even encourages store-bought ‘cheats’ which is great when you’ve got other places, aside from slaving away over a hot stove, to be).

http://www.lifestylefood.com.au/recipes/15140/standby-brownies

So, another Sunday is almost done, which means there’s a sink full of dishes to do – but before that, I think I’ll enjoy another brownie and a cup of coffee.

How’s your kitchen looking? Let me know if you’ve got any great recipes you’d like to share.

Cheers,

Annette

 

Kitchen time – Sunday baking Sunday

Annette12 Comments

 

Sunday always seems the perfect day for a spot of baking, especially now that it’s not so hot anymore. Quick, to the kitchen – before the weather changes!

I bought these great new pans recently (on sale if you don’t mind) and have been waiting for bake-spiration to strike.

new tins

 

I decided to modify an already modified muffin recipe I had on hand, and create some Raspberry & White Chocolate Cakey-Muffins.

 

2 cups SR flour

1 cup brown sugar

2 eggs

1/2 cup oil (I used olive oil – 80% regular and then some zingy lemon olive oil)

3/4 cup milk (you could use buttermilk, but with the lemon olive oil, I didn’t bother)

1 tsp vanilla extract

approx. 1 cup of white choc bits (or however many makes you happy)

approx. 1 cup of frozen raspberries (I used as many as made me happy)

So, I threw the dry ingredients together, whisked up the wet ingredients in my trusty measuring jug, and then combined the two.

Then I tossed in the choc bits and frozen berries, gave them another quick mix and then spooned them into four of my new spring form tins.

oven ready

My oven was pre-heated like a boss and I baked them at 180 celsius for hmm maybe 20 – 25 minutes – the old clean skewer test is your best bet.

bowl

 

Once they cooled – I always find that bit the most difficult to endure – I decided to be all fancy pants and try ‘plating’ one up.

Don’t worry Donna Hay, your day job is safe – for now!

cool

 

 

tasty treat

 

 

So, now that I’ve made you all drool, I’m off to make a cuppa and enjoy the fruits of my baking.

Happy Sunday. What’s cooking in your kitchen? Share it with me on Instagram using the #sundaybakingsunday tag.

 

Toodle-pip!

 

Annette