Vegetable Cream Cheese

I've not been venturing far from the house these past couple of weeks.  Between the heat and my looming D-Day I haven't had the energy or the desire to do much of anything.  I've been watching a lot of The Food Network and slowly making my way though the entire Poirot discography...resulting in many a craving for pastries, art deco tea parties and frantically adjusting the symmetry in my living room. I don't have the energy to make eclairs or croissants...even though I'd happily sit down and stuff my face full of them, weep.  

On Friday (or was it Saturday?) The Barefoot Contessa whipped up a quick brunch for her and her publisher...as you do...and I immediately started craving bagels and cream cheese.  Back in Canada, in my teens and twenties I used to love a trip to the bagel store to get fresh bagels and really thick and slightly tart cream cheese...siiigh 

Anyway, Ina made her publisher bagels with vegetable cream cheese and smoked salmon (drooool) and I haven't been able to stop thinking about it for...well...a day!  Luckily bagels and cream cheese were to hand (a pregnancy staple of mine) and with a little fine chopping I was well on my way to satisfying my craving.  

I mixed together half a container of plain soft cream cheese with a finely chopped small carrot, some spring onion, finely chopped cucumber, a handful of chopped coriander and salt and pepper.  Slathered very generously on toasted multi-grain bagels...this was HEAVEN.  

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Coffee Cake...quick, easy and oh so good

I love coffee cakes...you know a single sponge layer covered with fruit and a streusel topping...but it isn't easy to find one here in the UK.  Thankfully, they are quick and easy to make and perfect for this *heatwave*. 

I rustled up a blueberry coffee cake this morning in less than 10 mins...although the baking took a while longer than I thought it would have (stupid oven...stupid seal...stupid stupid).  But in the end out it came just in time for a cup of coffee (decaff) with a friend from work.

The recipe is from my trusted Canadian Basics Cookbook.  I swapped out the vanilla for almond extract today (almonds and blueberries go so well together) and added a sprinkle of slivered almonds on top of the streusel for a little bit of crunch.  

There is a good chance this will the last cake I bake for a while, what with D-Day looming (one week)...so I am glad that it was a good one! 

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BB salad

If you happen upon the July issue of Olive Magazine look up the recipe for Broad Bean and Barley Salad.  I made it for a pot luck dinner I went to last week and it was a big hit.  Broad beans, barley, goats cheese, radishes, mint and a lemony dressing...it was perfection.

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Slow Ferment

Still Baking This Bun

3 weeks left in the oven 

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Pear and Walnut Scones

When I was contacted by Fruitdrop a couple of weeks ago to see if I would like to try one of their fruit boxes I just couldn't wait to get creating (and devouring all the fruit of course...very good for the bump).  I knew I wanted to make some sort of scone, something that would come together easily...but that would be something a little bit different.  I didn't know what fruit I was going to receive so I had to wait and see.  

When I saw that there were pears in the fruit box I knew they were destined for the scone recipe.  These scones are sweet but could easily be savoury.  Pear and Walnut are a classic combination and add a subtle sweetness. I used my basic scone recipe (why mess with a good thing) and added chopped pear and walnut...it's as easy as that.  

Pear and Walnut Scones

Ingredients:

350g all purpose flour
2 Tbsp granulated sugar
1 Tbsp baking powder
1/2 tsp salt
113g cold butter, diced
1 egg
160ml buttermilk, milk, or single cream
90g pear, diced (not too ripe)
35g walnuts, roughly chopped

splash of milk and handful of Demerara Sugar for topping (optional)

Method:

PRE HEAT Oven to 220C

In a large bowl sift flour, baking powder, granulated sugar and salt.

Gently rub through butter until mixture resembles bread crumbs.

Toss through pear chunks and walnuts.

In a small bowl or measuring jug beat together egg and milk.  Add this to flour mixture and working quickly combine until the dough comes together.

Turn out onto lightly floured board and pat dough into a disc about 3/4 of an inch thick.

Cut out rounds (I use a 1.5inch cutter) and place on a lined baking sheet about an inch apart.

*Optional* Brush some milk (or an egg wash) over the top of each scone and generously sprinkle with Demerara Sugar.

Bake in preheated over 12-15 mins until golden on top and bottom.

Cool and enjoy.

These scones aren't overly sweet and taste great with a smear of butter and a slab of really mature cheddar.

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Jazzing Up The Humble Banana Loaf

I was contacted a few weeks ago by a fruit box company to see if I'd be interested in trying a fruit box and developing a recipe (or two) for their blog.  I jumped at the chance...fruit delivered to my door...why not!? 

When we lived in Essex, David and I were part of a veg box scheme.  I loved receiving our fortnightly box and thinking up meals around whatever mystery vegetables arrived.  

This is slightly different.  Fruitdrop caters to businesses (their fruit boxes start at 50 pieces of fruit) and aren't really promoting locally sourced fruit.  They aim to inspire companies to provide healthy snacks for employees, thereby making those employees more happy, healthy, motivated and productive.  

I think it is a fabulous idea and if I worked for a private company I would totally be suggesting trialling these boxes.  You all know I am a sucker for a piece (ok hunk) of cake, but if a platter of fruit was sitting waiting in the staff room I would be equally as happy tucking into an orange.  

Our box was filled to the brim with satsumas, grapes, strawberries, plums, nectarines, apples, pears and bananas.  The soft fruit was eaten quickly...as expected and a glut of bananas was left.  I had already thought about experimenting with a banana loaf recipe since most people have left over bananas and while banana loaf is the go to solution for them, it is sometimes nice to try something a little different.  

This upside down-ish banana loaf has a super sweet and sticky top (bottom?) and is very very easy to eat.  

Jazzy Banana Loaf 

Ingredients: 

For the base: 

1 perfectly ripe banana 

2 Tbsp dark brown sugar 

1 Tbsp butter

For the cake: 

350g plain flour 

2 tsp baking powder

1 tsp salt

1/4 tsp bicarb of soda

2 largish overripe bananas

155g white sugar

160ml flavourless oil (vegetable or sunflower) 

2 eggs 

Method: 

Pre-Heat oven to 160 C 

Grease a 2lb loaf tin 

Slice perfectly ripe banana into long slices, about 1/4 cm and arrange over the base of the loaf tin.  Sprinkle the dark brown sugar over the banana slices and dot with bits of butter.  Set aside. 

In a large bowl mash overripe bananas with a fork, add sugar and oil and mix until well combined. 

Add eggs one at a time and mix. 

In a separate bowl sift flour, baking powder, bicarb of soda and salt.  Add to banana mixture and stir until just combined.  

Pour over bananas in loaf tin. 

Bake 50-60 mins until golden and tester comes out clean.  

If you can force yourself to wait until the loaf is completely cooled it will slice better...if not enjoy it a little bit sloppy! 

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A Granola Breakfast Tart...that's right...Tart for Breakfast!

A few weekends ago some girlfriends from down south came up to visit.  It was an excuse to celebrate an upcoming wedding and also the arrival of my little monster.  The weather was horrible, but we made the most of it.  Luckily they had all been up before so I didn't feel the need to show them all the main touristy things...this visit was more relaxed and it basically revolved around food.  

Sunday morning I made them a lazy light breakfast, which centred around this gorgeous breakfast tart from The View From The Great Island.  A crunchy granola base topped with thick greek yoghurt and loads of fruit, it really is an excellent centre piece for a late, lazy breakfast. I made the granola base on Friday night and put the toppings on just before serving.  I wasn't as artistic or generous with the fruit as Sue was in her original post...but it was tasty nonetheless.  

There was a bit leftover, which I covered and ate the next day for breakfast.  Even though the granola was soft from the yoghurt it still tasted great! 

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