Oaty peanut butter and raisin cookies.

This morning was a free time for me, and I had to figure out what to do with my time…I was relieved when I found this recipe, as one of many I will enjoy again. I wasn’t sure about it at first, as it is peanut buttery, which is not my favourite flavour at the best of times, but with some improvements on the recipe it should be a great snack. The recipe for us wasn’t quite right, we found it too peanuty, and not sweet enough, and with a little too few oats. I have adjusted this recipe so it is just the way I like it, and I hope you do too. The original recipe is from Hugh Fearnley-Whittingstall’s book “Light & Easy”, and although this recipe wasn’t the best working thing for me, I can highly recommend this book for others. This recipe should make about ten cookies. Enjoy the recipe!

Ingredients:

  • 150g peanut butter
  • 75g runny honey
  • 1 large egg
  • 1 quarter of a teaspoon bicarbonate of soda
  • 75g raisins
  • 75g porridge oats
  • 20g brown sugar

Method:

  1. Preheat the oven to 170 degrees or gas mark 3
  2. Line a baking tray with baking parchment/greaseproof paper
  3. Put the peanut butter into a mixing bowl, then add the honey and beat it in
  4. Afterwards, add in the egg and stir/beat that in thoroughly 
  5. Sprinkle the bicarbonate of soda over the surface and beat it in, then stir in the raisins and oats
  6. You will then end up with a stiff, chunky dough
  7. Put heaped dessertspoonfuls of the mixture onto the prepared baking tray

 

  1. If you want to, you can shape them into rough rounds with slightly oiled fingers
  2. Leave some space between them on the tray as they will expand in the oven
  3. Bake for 10-15 minutes then transfer to a wire cooling rack.
  4. Have fun eating, they are best within 2-3 days of baking.IMG_1399

I hope the recipe works out for you as it did me, and have fun! 

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Making fresh pasta

Today my brother and sister went to a holiday club for easter, and so I was at home with my mum for the day. I thought about cooking something, and so we looked in a few books to decide. We found a recipe for making fresh pasta and thought we’d make and cook that rather than just using dry. It makes tagliatelle, and makes enough for 4 people, here is the recipe:

Ingredients:

  • 200g strong bread flour
  • 2 large free range eggs

Method:

  1. Sift the flour into a big bowl. Scoop out the middle of the flour to create a small well- you should be able to see the bottom of the bowl.
  2. Crack the eggs into another bowl, then pour into the well. Now use the fingertips of one hand as a spoon to mix the yolks and whites together.
  3. Keep slowly stirring- as you stir, the flour will gradually fall into the egg until its all mixed in. You can now use both hands to bring all the flour and egg together to form a ball of dough.
  4. Once you have a big ball of dough, you’re ready to start kneading. Put the dough on a clean surface, push it down with the bottom of your hand, then fold the dough over and push again.
  5. Keep turning the dough and pushing and stretching and you will end up with a smooth ball of dough. It will take about 10-15 minutes before the dough is smooth and elastic, if you stop too soon the dough may tear when you roll it out.  
  6. Wrap the dough in a damp tea towel and leave it for 30 minutes to 1 hour in the kitchen. After it’s break, cut the dough in half-its easier to roll in 2 pieces- and wrap one half back in the tea towel to keep it moist.
  7. Sprinkle some flour over your rolling pin and a clean surface, then start to roll one piece of dough. Keep rolling, turning the dough so that it doesn’t stick to the table, you may want to put more flour underneath.
  8. You want to roll the dough until it’s really thin, and about as big as an A4 piece of paper and as think as possible. If you have a pasta machine, you can use this to roll out the pasta for you. 
  9. Use a small sharp knife to cut the fresh pasta. To make tagliatelle, which look like ribbons, cut the dough into strips about 5mm wide. Don’t worry if it’s not exact.
  10. 3 quarters fill a large pan with water and bring to the boil. Add the fresh pasta and cook for 3-4 minutes until its just done. The pasta should be soft, and not taste raw. Finally, drain the pasta in a colander.

This recipe teaches you how to make fresh pasta, and not any sauce, so try to learn how to make cheese or tomato sauce, or simply add a bit of pesto. I personally much prefer fresh pasta to dry, so please try to make it! Here is mine when I added tomato sauce and some grated parmesan: 

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SparrowHorse x

 

 

 

Chocolate chunk and pecan cookies

Today I made some really nice cookies, chocolate chunk and pecan, from a BBC recipe book. It was a new recipe for me, one that I hadn’t made before, but I wanted to give it a go. They are really sweet, chocolatey, and fun cookies to make, and if you follow the easy recipe, you will end up with some of the best you have ever tasted. A hint: I would space the mixture out a LOT when you put them in the oven,, because I put them too close to each other, and they all managed to merge into a massive cookie, so I had to cut them up. Here is the recipe, I hope you enjoy making!

 Ingredients:

  • 200g plain chocolate
  • 100g chopped butter
  • 50g light muscovado sugar
  • 85g golden caster sugar
  • 1 or 2 tsp vanilla extract
  • 1 egg, beaten
  • 100g whole pecan nuts
  • 100g plain flour
  • 1 tsp bicarbonate of soda

Method:

  1. Preheat the oven to 180 degrees or gas mark 4
  2. Melt 85g of the chocolate in the microwave for 1 minute or over a pan of simmering water
  3. Beat the butter, sugars, vanilla and egg into the melted chocolate, until smooth
  4. Stir in three quarters of the nuts and remaining chocolate then the flour and bicarbonate of soda
  5. Heap 12 spoonfuls of the mixture, VERY spaced apart on two baking sheets on greaseproof paper
  6. Poke in the last nuts and squares of chocolate into the lumps of mixture
  7. Bake for 15 minutes until firm-ish, then leave to cool on a wire cooling rack
  8. Eat!

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These cookies make 12, and take about 30 minutes to make. They can be stored in a tin for about 3 days. I love these cookies and I hope you do too. 

SparrowHorse x

Apple and Carrot Muffins

Today my mum, sister and I made some Apple and Carrot Muffins, with lemon icing. We had made them before but couldn’t remember what they were like and so made them again. The recipe comes out of a children’s book with recipes in, one of my sisters. They are a great snack, and I would recommend you make them as they are not hard! I found the icing a little too overpowering, with a little too much cream cheese in, so I would recommend that you add a little less than what it says on the recipe. Then again, if you think that you will like it that way, don’t take my advice! Here is the recipe, I hope you like it, it makes six…

For the Muffins:

  • 75g brown sugar
  • 75g soft butter
  • 1 large egg
  • 1 tablespoon natural yoghurt
  • 125g self raising flour
  • 1 teaspoon baking powder
  • 1 apple (core it and grate it before you start)
  • 1 carrot (peel it and grate it before you start)
  • 1 teaspoon cinnamon

For the icing:

  • 75g cream cheese
  • 300g icing sugar
  • the juice of half a lemon

Method:

  1. Preheat your oven to 180 degrees/gas mark 4
  2. Beat the sugar and the butter in a large bowl with a wooden spoon until it is nice and creamy
  3. Add the egg and a yoghurt and mix again
  4. Mix in the flour, baking powder, apple, carrot and cinnamon
  5. Line a muffin tin with 6 muffin cases and spoon a large desert-spoonfull of the mixture into each of the cases
  6. Put it in the oven for 25 minutes or until lightly golden
  7. Whilst you leave them cool on a wire rack, mix all your icing ingredients together until smooth and creamy
  8. Spoon the icing onto the muffins and enjoy!

Here are the muffins before they have been iced,

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And here a few of them are afterwards…

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I hope you like them, (if you try them!) The muffins may sink a bit when they come out of the oven, but don’t worry, they’ll be fine… Bye for now, i’ll be writing another blog post soon,

SparrowHorse x