Brown Butter Maple Glazed Cinnamon Buns

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Brown Butter Maple Glazed Cinnamon Buns

Oh My God!

These might be the best thing I’ve ever baked. I have a secret passion for Starbucks cinnamon buns and I think these are even better! The brown butter was a revelation. I have had a hankering to use it after seeing it on Benjamina from (Bake Off 2016)’s blog. 

I made these as a practice for bread week in the work bake off. I need to practice, as bread isn’t really my thing. 

I used two different recipes for this, and as they are both from The US, I’ve converted them into metric and made a few tweaks of my own. 

Buns and filling were from this recipe here and the salted maple icing from here

Buns:

175ml milk

60g butter

450g strong bread flour

1 x 7g package instant yeast 

50g white sugar

½ teaspoon salt

Up to 60ml water

1 egg

Filling:

220g muscovado sugar

1 tablespoon ground cinnamon

60g butter

Icing:

60g butter

250g icing sugar

3tbsp maple syrup

2-4 tbsp milk

Sea salt flakes

Make the buns:

Warm the milk and melt the butter into it. 

Mix the flour, sugar, yeast and salt together then mix in the egg, milk/butter mix and some of the water to make a rough dough. I did this in the stand mixer with a dough hook. You might not need all of the water. 

Then knead to a lovely smooth dough. About 5-10 minutes. 


Put it in a clean, lightly oiled bowl and cover with a tea towel or cling film. Leave in a warm place to prove for around 2 hours until it doubles in size. This is my warm place!


And this is what it looks like when doubled in size. 


Whilst the dough is proving make the brown butter. You can do it in a pan or the microwave. I did it in the microwave, but it did spill everywhere! Basically you hear it until it goes brown. There is some good info in making brown butter here on the Bon Appetit website. It really does smell incredible. And when mixed with the muscovado sugar tastes out of this world. 


When the dough has risen knock it back and roll out into a 25cm x 30cm rectangle. 

Mix together the muscovado sugar and cinnamon. 

Brush some of the butter onto the dough. Then mix the rest into the sugar/cinnamon mix. 

Spread this over the dough. 


At this point it smells amazing!

Roll it up and then punch the join to help it stick. 


Cut into 12 even slices and pop into a baking tray. 


Leave to prove again for about 30 minutes. 


Until lovely and risen. All cuddled up against each other!


If you fancy you can brush with a bit more melted butter. 


Bake for about 17-20 minutes at 180 degrees centigrade until lovely and brown. 


Whilst they are cooking, make the icing:

Melt the butter and mix in the icing sugar and maple syrup. It is thick, like this


Then add in some milk until it’s the texture you want. I used about 2 tbsp. 


I then spread a little over the buns when they came out


And then the rest when they had cooled a bit more. 


Then (if you fancy) sprinkle with a little sea salt flakes. 

We managed to let them cool a while before diving in. They might not look so pretty, but they taste amazing amazing amazing. 


Cardamon, White Chocolate and Pistachio Cakes

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Cardamon, White Chocolate and Pistachio Cakes

I decided to enter our work Bake Off competition , and whilst casting around for a suitable cake to bake, came across this little beauty in The Cardomon Trail, which is the amazing cookbook by Chetna Makan, who was a contentstant on the 2014 series of Bake Off. 

It’s a really gorgeous book, and can be bought here on Amazon at a pretty reasonable price (I think I got it for about a fiver). 

If you don’t fancy the whole book, then the recipe is on the Delicious magazine website here

I did a practice run and made a big cake just like in the recipe. And for the bake off competition I made mini cakes with my totally brilliant Lakeland mini cake tin. Each ‘hole’ is loose bottomed, and you basically make mini sandwich cakes with it.  Buy the tin here. I’m completely biased because I grew up just down the road from the original Lakeland factory (once known as Lakeland Plastics), but I do think they do the best bakeware. And I always have a little trip there when I go and visit my folks (fab cafe too!). 

The second time I also forgot to include the white chocolate chips, and cut down the amount of cardamon to 3/4 teaspoon as it was quite strong the first time around. They were less sweet without the white chocolate chips, but the icing is very sweet, so it really didn’t matter. 

I also recommend getting unshelled pistachios (for the decoration, I don’t think it matters for the ones in the cake) as I did a taste test and they taste 1000% better if you shell them then chop them rather than buying a packet of already shelled ones. 

I also used President unsalted butter to make the icing because it’s very light in colour and whips up really white. I used my stand mixer to make the icing and let it mix for quite a while so the icing was gorgeously soft and fluffy. 

I also added some (edible) pansies to make it look super pretty. 


This really is a fantastic, and very different type of cake, and I really recommend it. 

And for those who are curious, yes I won my heat of the bake off. Onto round two – bread week (eek!). 

Sweet and Spicy Plum Chutney

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Sweet and Spicy Plum Chutney

With 3kg of Victoria plums from my little plum tree, I thought I’d turn some of them into chutney. 

The recipe is from here and it’s a Nigel Slater one. I translated it into metric and omitted the mustard seeds (2tsp if you want to add them) as I didn’t have any. 

750g plums

350g onions

Handful of raisins

350g light muscovado sugar

1/2 tsp dried crushed chilli

1 tsp salt

300ml cider vinegar 

Cinnamon stick

Destone and quarter plums, roughly chop onions


Chuck it all in a big pan 


Give it a stir


and simmer until it’s nice and thick. When you run your spoon across the bottom of the pan it should stay separated. That’s when you know it’s ready. 

As it comes towards the end keep stirring as it sticks to the bottom and burns really easily (apparently!). 

It’s got quite a nice chilli kick, so if you’re not keen on chilli, maybe just go for a 1/4 tsp of chilli flakes. 

In terms of quantity it made one 8oz and two 4oz jars. 

If I do it again I might go for red onions and sweat them down for 15 mins before adding the rest as they are still quite crunchy. 

Other recipes I’ve seen include ginger (fresh or ground), ground coriander and/or cumin, so they might be worth exploring too as the cinnamon stick didn’t impart masses of flavour. Red wine vinegar would give it a different colour and flavour. And of course the plums you use will alter the flavour and colour (Victorias are quite light – this would be lovely with a nice dark plum). 

Dad’s Birthday Hamper

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Dad’s Birthday Hamper

I made a lovely little hamper of goodies for my Dad’s birthday recently. 

Cute little hamper from Hobbycraft

Labels for the sweets were also from Hobbycraft. 


In the basket is:

– Strawberry jam

– Wild strawberry jam

– Raspberry jam

– Fig and onion marmalade

– White chocolate and almond fudge

– two types of dark chocolate truffles

– two types of white chocolate truffles

– dark chocolate covered dried cherries

– chocolate covered salted almonds

Here are the recipes, I made a few adaptations as I went along. And I definitely don’t recommend making truffles on the hottest day of the year!

White Chocolate and Almond Fudge. 


http://www.craftsy.com/blog/2016/07/microwave-fudge-recipes/

This is really delicious. I converted the amounts to grams, and altered it a bit (see below). Other than that I followed her method, except I toasted the almonds. 

400g of white chocolate (I used green and blacks)

1 tin condensed milk (I could eat it be the spoonful!)

Pinch salt

1 tsp vanilla bean paste

See link for the method nits a piece of cake. 

Red Onion and Fig Marmalade
This is a Thane Prince recipe from  Perfect Preserves. It is reproduced here:

http://shows.stv.tv/this-morning/food/294321-prepare-perfect-preserves-in-time-for-christmas-with-thane-prince/

I inadvertently bought re-constituted figs (not dried ones) and I only used 250g. I also just used 1 chilli and just the juice of the Orange, not the rind. It’s yum!
Dark Chocolate Truffles (cherry brandy truffles and amaretto truffles)

I made the recipe in full, then split it in half to make two different flavours. I added a good slug of amaretto to one half and a good splash of cherry brandy to the other. 

The recipe is in Green and Blacks Chocolate Recipes book, and is online here:

http://www.foodwine.com/food/ild/2005/1005/micah.html

I rolled the cherry brandy ones in cocoa powder (with added gold glitter dust for extra bling) and dipped the amaretto ones in melted milk chocolate (after freezing them overnight). 
White Chocolate Truffles (champagne truffles and lemon truffles)

Same as above – I made the full recipe, and split it in two. One half I put some Sicilian lemon essence in (from Sainsbury’s). About 3 capfuls. It needs a good stir to incorporate. The other half had Marc de champagne added. Most people think champagne truffles are made with champagne, but it’s usually Marc de champagne, which is a brandy made from champagne. 

I researched a lot of white chocolate truffle recipes, and ended up kind of making up my own. 

I used 300g of white chocolate and 100ml double cream. I put the cold cream and the unmelted chocolate together in a bowl by mistake, so I just shoved it all in the microwave until it melted, and then gave it a good stir. It worked perfectly fine!

Just cool in the fridge until firm and roll into balls. I covered the lemon ones in icing sugar (with silver edible glitter dust added) and the champagne ones in melted white chocolate (freeze the truffles overnight first so they don’t melt when you dip them in chocolate). 

Jam (raspberry jam, strawberry jam and wild strawberry jam)

I have previously blogged about making jam. You can find my blog post here. I’m increasingly a fan of using  jam sugar as it helps jam set quickly and retain its fruity taste and bright colour. 

Salted chocolate almonds

Healthier Treat: Dark Chocolate Sea Salt Almonds.

Oh my god, these are amazing. I used almonds without the skins on because that was what I had. 


Chocolate cherries

I had some chocolate left over after making the almonds, and I had a bag of dried cherries (from Holland and Barrett) lying around, so I chucked those in the chocolate and pulled them out individually with a fork (just like the almonds). They are beyond amazing. If you like Green and Blacks cherry chocolate, then you will love this. Would work equally well with dried apricots (whole or chopped up). 

Productive Small Fruit and Vegetable Garden

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Productive Small Fruit and Vegetable Garden

You really don’t need an allotment or a large garden to have a lovely supply of fruit and veg throughout the year. 

My garden isn’t large, but I have shoehorned in fruit and veg plants all over the place. Usually in containers. 

Here are some examples:


Cherry tree in a container gave me loads of lovely fruit this year. This picture below is just some of it. It’s a Stella cherry in case you were interested, and will not get massive. 



Rhubarb in containers. Had them for a couple of years, and got a good crop this year. Behind them is asparagus. I have three crowns in this tub. It’s past asparagus season so I’ve let them grow out. 



Raspberries in containers. Two summer fruiting, one Autumn (on the right) and one black raspberry which I planted in the middle tub just this year. Will see how I get on with two plants in one tub. 


Apple tree in a 3/4 barrel. Not a good year for apples this year. This is a ‘family tree’ and has 3 types of Apple grafted onto one rootstock. 


Potatoes in sacks. Just about ready to be harvested. 


Plum/damson tree. Again a family tree with two types grafted onto the same rootstock. Going to be a good crop this year, after having none last year! One of the few trees I have planted in the ground. 


Strawberries in grow bags on an old table. They grow brilliantly this way. 


Difficult to spot them, but the pots at the front and back of the picture are blueberry plants. Really easy to look after and heavy cropping. This tub is mostly full of blueberries from my first picking this year. And there are loads left on. 



Tomatoes in grow bags. Do you like my tripod frame?!


And of course a raised bed. I have two, but one is for cut flowers. I have beetroot, courgettes (2 plants) and beans (cobra, purple, roquencourt and borlotti) in here. I get loads of beans and courgettes. 

 
None of this is much hassle, and I get to go foraging every summer evening when I come home. 

Great gifts from the garden today (30th July 2016)

Lovely collection of goodies after my 2 week holiday at the end of August. 

Raspberry Ice cream

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My daughter is a complete sucker for raspberry ice cream. So as raspberries are in season at the moment, I promised to make her some. 
It was actually difficult to find a raspberry ice cream recipe online that wasn’t made with coconut. But I found a deliciously Ella recipe for black raspberry ice cream (find it here). I roughly translated it into UK weights and measures, and used an ice cream maker (which you don’t have to). She adapted it from a recipe here.

400g raspberries

300ml double cream

150ml semi skimmed milk

1tsp vanilla bean paste

3 large egg yolks (I used 4 medium ones)

130g sugar

60g cream cheese

Heat the raspberries till the juice spills and then mush them. Let them cool. 


Mix the sugar and egg yolks together. Mine was quite thick and sugary still. 

Heat the milk, cream and vanilla until it just boils. Add a bit to the sugar/yolk mix to loosen it. Then gradually whisk the sugar/yolk mix into the milk/cream mix.


Gently heat, whilst stiring until it’s thick and coats the back of a cream. It is very very sweet. Don’t worry as it will be balanced out by the raspberries. 

Add in the raspberries and cream cheese. 


And stir together until the cream cheese melts. 


Let it cool and then freeze in an ice cream machine or freeze and stir every 20 mins until frozen. 

Ta da…


It really is delicious. Not too sweet and not too tart. Yum! Maybe my daughter won’t get any!

And I reckon would be amazing with dark chocolate chips in it or made with some Chambord (black raspberry liqueur). 


And here it is with chocolate orange meringues (see my recipe here) made from the left over egg whites and fresh fruit from the garden. Deeeelicious!

Inspiring Gardens – Nymans Rose Garden

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Inspiring Gardens – Nymans Rose Garden

It’s been a while since I shared pictures of a garden that inspires me. But I took so many pictures of Nymans rose garden today that I felt I had to share. 

July is the perfect time to visit as they are all in full bloom, and it looks magnificent, despite no doubt being battered by the recent heavy rain. 

So no commentary. Just lots of pictures of beautiful roses. 


And these aren’t in the rose garden, but are pretty gorgeous anyway.