Nut Butter & Cranberry Cookies

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A day spent in the garden sweeping and scrubbing worked up a good appetite. Chopping the tree down and finding a wasps nest in the middle of it meant I needed something nice to get over the shock. These did the job!

They are easy to whip up and with all spelt flour, good fats, low sugar content with delicious chocolate nut butter makes a pretty good option for a still delicious tasting biscuit. I love using different flours and the spelt flour adds a lovely nuttiness and coarser texture that works perfectly with the nut butters.

My other half orders all our nut butters from iherb in the US and they are really good. If you use this code DOM130 you can avail of a discount through him.

OO&L spelt cranberry cookies

Nut Butter & Cranberry Cookies
Makes about 12 sandwich cookies
Oven at 180C

1 1/2 cups spelt flour
1/2 cup almond or peanut butter
4 oz unsalted butter
1/2 cup coconut palm sugar or brown sugar
1 large egg
2oz cranberries
1/2 tsp each of salt & baking soda

Whisk flour, salt and baking soda.
Beat nut butter and butter together until creamy.
Beat in the sugar and the egg and beat well.
Turn mixer down low and beat in the flour.
Add the cranberries.
With damp hands, roll tablespoons of mixture and place onto parchment paper on a flat baking tray.
Flatten slightly and bake for 10-12 minutes.
Cool and sandwich together with chocolate nut butter.

Red Bean and Sweet Potato Burgers

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OO&L Bean Burgers  II

I have a collection of sauces and salsas which I got recently in a hamper from here. These delicious artisan sauces and salsas from The Scullery are made with great ingredients and really tasty. I’m always happy when I find a good Irish product and deciding how I would use it as opposed to just simply loading it onto a plate of cheese and crackers (although, pretty nice like that too) I decided to throw a few tablespoons into my mix for these veggie burgers – a great way to add some flavour.

The tomato and chilli salsa has a delicious hit of heat and even if you don’t have this one, if you root in the back of your kitchen presses you will find something similar – I bet you got it at Christmas with lots of good intentions to use it but haven’t got around to yet!.
Try these burgers with the salsa and enjoy a delicious meal, loaded with protein and vitamins.

Red Bean Burgers with Tomato Chilli and Coriander Salsa
Makes 6 large or 8 medium

2 Cans of red kidney beans rinsed and drained
1 medium sweet potato peeled and grated
3 tbsp Salsa – I chose the tomato coriander and chili
3 oz breadcrumbs gluten free if possible
Salt and pepper to season

Tip beans and sweet potato into food processor and pulse to lightly process – try not over work as it will turn to mush.
Tip out into a bowl, add the breadcrumbs, salsa and seasoning and mix well.
Damp your hands and shape into 6 or 8 patties, place onto parchment paper and into the fridge for about 30 mins if possible
Heat 2 tbsp rapeseed oil in a pan on a medium high heat.
Add the burgers and cook undisturbed for about 5 minutes.
Gently flip and do the same, add more oil if needed
Serve with some more salsa, salad and enjoy!

Mackerel Pate for a speedy supper

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IMG_5907

Summer is coming and we are spending more of the evening outside, in my case, removing slugs from the vegetable patch, In Eva’s perfecting her skipping.

This simple supper is quick and easy to prepare. Smoked Mackerel is one of my fridge standbys and this pate is full of protein, loaded with essential fatty acids and vitamins. A great quick starter or a simple supper. I have to have it with cornichons and some Guinness and treacle bread….

400gr smoked mackerel – skin off
150gr cream cheese
zest and juice of a lemon
1 tbsp grated horseradish

tip everything into a blender and blend according to your preference – slightly rough and it is a pate – smooth and it is more like a dip.

Guinness & Treacle Bread

1lb Wholemeal flour
2 level teaspoons Bread Soda
2oz butter
2 tablespoons Treacle
400ml Guinness

Oven at 180C
Lightly grease a flour a 2lb loaf tin.
Melt the butter and treacle into a saucepan over a low heat.
When melted, add the Guinness and mix well.
Add flour to a bowl.
Sieve in the bread soda and mix well.
Add the liquid to the dry ingredients and mix well. Transfer mixture to prepared tin and bake for about 40 to 50 minutes until risen and when tapped underneath has a hollow sound
Wrap in a clean tea towel and allow to cool.

OO&L E Skipping II

Peanut and Chocolate Chip Blondies

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OO&L Peanut Blondies

Chewy moist peanuty chocolaty- these are amazing and made with ground almonds makes them gluten free yet delicious

<Peanut and Chocolate Chip Blondies – Makes about 12
180 gr ground almonds
1/2 teaspoon salt
120 gr unsalted butter
3/4 cup coconut palm sugar
2 large eggs
1 teaspoon vanilla extract
90 gr salted roasted peanuts, divided
90 gr bittersweet chocolate chips divided

Preheat oven to 180C.
Line an 8×8 inch metal baking sheet with parchment paper.
Put ground almonds and salt in a medium bowl and mix.
Melt the butter in a pot over low heat.
Remove from heat; add sugar and whisk until smooth.
Cool mixture slightly and whisk in eggs and vanilla.
Add to the ground almonds and mix well by hand.
Add half the peanuts and chocolate chips.
Spread batter in prepared pan; sprinkle with remaining peanuts and chocolate chips.
Bake until golden, tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 20 minutes; cool completely in pan on rack then cut.

Wild Garlic and Tomato Yeast Bread

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I made this bread with one eye on the front door, from time to time guiltily looking over my shoulder in case my other half walked in the door. My other half disapproves of gluten (gross understatement) and while I totally get this and reluctantly agree that even for me, gluten does not really suit me, there is just no other way to make delicious enriched yeast breads such as this – the gluten free flour just doesn’t deliver the goods, delicious soft bread, good crust and with that lovely home made flavour, full of the memories of baking with my mum. So I laboured on, discretely placing the bowl covered with a tea towel on the table hoping it wouldn’t be noticed (it wasn’t). It was the culinary equivalent of saying ‘This Old Thing ? no, its not new at all’. I didn’t go as far as to claim that it was gluten free – now that would be just too much deception!.

So, if you aren’t bothered by Gluten and love making bread, try this beautiful savory bread – especially good griddled, drizzled with oil and served with an anti-pasto plate, and in my case, ignore the disapproving look I can see out of the corner of my eye :-)

Wild Garlic and Tomato Yeast Bread – Makes 1 loaf

1lb Strong white flour
7g dried yeast
1/2 tsp salt
2 tbsp olive oil
2 large handfuls wild garlic leaves chopped
1/2 tin chopped tomatoes (400g tin – use half)warmed
Warm (Not hot) water if required

Mix flour and salt, sprinkle in the yeast and add the olive oil and mix together.
Stir in the chopped garlic leaves.
Gradually add in the warmed tomatoes and mix well adding a little more if necessary or a few tbsp of warm water.
Mix to a dough and knead for about 10 minutes until smooth and elastic or put into mixer using the dough hook for about 5 minutes.
Place kneaded dough in a bowl which has been lightly sprayed with olive oil, cover with cling film and place in a warm place until it has doubled in size.
Knock back gently and shape into an oval loaf and place on a floured baking tray
Let rise again for about 20 minutes
Bake in a pre-heated oven at 200C for about 25 minutes until it sounds hollow when tapped.
Let it cool before cutting.

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