Last week was a particularly enjoyable week in the kitchen. The veg box was great and I also have an extra fridge which has made it easier for me to organise my contents and make more at once.
Here’s a small selection of favourites from last week’s baking menu:
Oat & sultana cookies (adapted from Annabel Karmel’s Family Meal Planner)
75g butter, 40g molasses sugar, 25g golden granulated sugar, 1 beaten egg, 1 tbsp water, 1 tsp vanilla essence, 40g plain wholemeal flour, 1/2 tsp cinnamon, 1/4 tsp bicarb, 75g fat Scottish oats, 75g sultanas
pre-heat oven to 180 celcius – cream butter & sugar in large bowl – add egg and beat together – add water & vanilla. sift flour, cinnamon, bicarb and mix with sugar mix – add oats & sultanas – line 3 baking sheets with parchment – use tablespoon to scoop out golf ball sized balls – place strategically to allow for spreading – use back of spoon to flatten out shapes – bake for 15 mins – very scrumptious.
Banana Bread – from Family Meal Planner – it really is the “best-ever”
100g butter, 100g soft brown sugar, 1 egg, 4 bananas mashed, 3 tbsp natural yoghurt, 1 tsp vanilla essence, 225g plain flour, 1 tsp bicarb, 1 tsp ground cinammon, 100g raisins (or sultanas)
Pre-heat oven to 180 celcius, line loaf tin with parchment (I use ready-made all-in-one liners). Add butter sugar in food processor until creamy, add egg and pulse until smooth, add bananas, yoghurt and vanilla and pulse until mixed (try to leave some of the bananas in chunks).
Sift together flour, bicarb, spice and beat into banana mix. Stir in raisins and pour into loaf tin. Bake for about an hour. Great for quick grab-and-go breakfast!
Rhubarb Crumble – hooray! – adapted from Nigella Lawson, How to Eat
Experience has taught me to use the recipe as is for the crumble, with only half the rhubarb. This saves the crumble evaporating into nothing!
Butter a pie dish and add 1kg (I use half) rhubarb trimmed and cut into 5cm lengths, add couple of tablespoons light muscovado sugar, the zest of 1 orange and a spritz of the juice.
120g plain flour – 90g butter (cold and diced), 3 tbsp light muscovado sugar, 3 tbsp vanilla sugar.
Rub in flour and butter until it resembles porridge oats. Add in sugars. Keep in fridge until you need it, or freeze for 10 minutes and sprinkle on top of pie dish and cook for half hour.
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