So, Tuesday will bring with it one of my favourite days of the year, Pancake Day! I love pancakes, they are somewhat of a household tradition and I can’t wait for the excuse to have then for dinner, DINNER!, on Tuesday.
We are half way through our packing, ready to move on Saturday, needless to say new recipes and blogging has taken a back seat, but don’t worry once we’re settled I’ll be posting regularly (I know, but try not to worry too much ;)).
I couldn’t resist the chance to share with you my a round up of pancake recipes though!
We’ll be having my favourite gluten free pancakes but with a topping inspired by this baked apple and cinnamon Dutch pancake (which I love but you don’t get the pancake flipping antics that are a must on pancake day). For the gluten free people out there, gluten free flour actually makes really good pancakes. Hallelujah!
In this household we are big porridge fans, especially when the weather starts to have a chill (and the tingle of Christmas coming) in the air. I will always pick hot food over cold food and breakfast is no exception (ice cream is an exception though!); this is such an autumnal porridge, the apples transitioning away from summer and the cinnamon hinting towards Christmas, I love it. Apple and cinnamon is one of my favourite flavour combinations and also one of my favourite cakes.
James was a huge fan of this porridge, we’ll definitely be having it again soon!
A both this weekend and last weekend were pretty damn special but let’s talk about last weekend. On the Saturday one of my dearest friends got married, a wedding we’ve been waiting for since forever because they are so obviously meant for each other. The wedding was Roald Dahl themed and BEAUTIFUL and I was delighted to be asked to make a Bruce Bogtrotter cake (which I’ll share soon!) but today let’s talk about jam.
This jam came about because of a lovely morning stroll with James and his aunt, uncle and their adorable dog. There were so many blackberries (mostly not ripe though), so we picked all the ripe ones. It was a team effort but we got about half a kilo which was plenty to make jam. As if reading my mind, James’ uncle announced his favourite jam was blackberry and apple, and that was that; that evening I made 5 medium jars of blackberry and apple jam. I like putting apples in recipes because they are more likely to set, being a high pectin fruit, which berries certainly aren’t. I found the recipe in a book called Jams, Preserves and Chutneys, published by Like Books.
We also picked sloe berries, which means only one thing. Sloe gin. More on that soon too!
Ingredients: (the original recipe was double this, this half version below make ~5 200 ml jars)
- 500 g of blackberries
- 375 g of apples (preferably green apples), peeled, cored and diced into small chunks
- 750 g of caster sugar
- 62 ml of water
- 0.25 tsp of cinnamon
- 0.25 tsp of nutmeg
- Jam thermometer, optional but advised
- Sterile jam jars (I put my jars in the oven at ~60-70°C whilst I make the jam)
- Put the fruit into a large, heavy bottomed pan.
- Add the water and simmer for 10 minutes until soft (use a hand blender if you want to have a smoother jam).
- Add the sugar, stirring continuously over a medium heat until all the sugar has dissolved.
- Stir in the cinnamon and nutmeg, place you jam thermometer into the pan.
- Put a small plate into the freezer.
- Boil for ~20 minutes, stirring often, until setting point is reached (105°C / 220°F), place a tsp of jam on a cold plate and place in the fridge for 5 minutes. Push it with your finger, if a crinkly skin forms, your jam will set. If not boil for further 5 minutes and repeat.
- Remove from the heat and skim any scum off of the top of the jam.
- Transfer into warmed sterilised jars.
Shortbread was one of the first things I learned to bake and it was at cookery club in year 3 of primary school. I made it so often that I had the recipe memorised at age 8 and would go around to people’s houses, ask if they wanted some shortbread and then proceed to waltz into their kitchen and make them some. Whilst I no longer invite myself to cook in other people’s kitchens, it is a recipe that I hold dear because it was the first, ya know?
Whilst I am away with work this week, a friend’s mum has kindly offered to put me up for a couple of nights and I wanted to make something to take with me, as a gesture of thanks. I was informed that shortbread and milk chocolate are favourites of hers and I set about combining the two.
I did alter my time tested recipe by adding vanilla bean paste, it is by no means necessary but does make for a delicious biscuit. I got to use my new fancy pants rolling pin too, never have I made such an even batch of biscuits!
Don’t forget to enter my giveaway!
It has been far too long since we had pancakes for breakfast, we discovered a need for bacon and egg sandwiches on a Saturday morning and that has sustained us for the past few weeks. Last weekend though we had hardly anything in the fridge and nothing breakfast worthy except a few aging apples. What we wanted though was pancakes. Thankfully we had some cupboard essentials; milk, flour etc, and some milk in the fridge (it is a desperate day when there is no milk in the fridge but thankfully things weren’t quite that bad). I searched for an apple pancake recipe and loved the look of this one, I swapped the icing sugar for cinnamon sugar because I’m not sure icing sugar is all that necessary in the morning. I think I picked this recipe because it is cooked in a skillet in the photos and I can’t resist a skillet. Also because it includes cinnamon, a must for any apple based recipe in my eyes.
I tweaked the recipe a little to what I had in the cupboard, that’s the thing about pancakes, they are so forgiving. The apples had that delicious, sweet apple-pie-ness about them, cooked apples are so yummy. As a kid I’d make apple sauce and eatit by the bowlful.
I had to spend the Saturday working from home, attempting to wade through the mountains of work I have to do before Christmas. These definitely helped to fuel me through those long hours.