Plums are in abundance at the moment and they make amazing jam. Personally I’m not keen on the skin in my jam so I make a jelly rather than jam.
Jam making is all about proportions, this is the quantities I used today.
Continue reading “Spiced Plum Jam”
I made thick fluffy mini pancakes for Easter breakfast. This is very similar to my normal pancake mix, but I used separated eggs and whisked the egg whites to increase the rise and thick and fluffiness of the pancakes.
Continue reading “Extra fluffy Pancakes”
Pancakes make a great snack, breakfast and dinner any time of the year not just Shrove Tuesday. Continue reading “Pancakes”
With apples in abundance, I am in my element making all things Apple.
These fritters are really quick and easy to make and oh so yummy! Perfect for a breakfast treat, snacking and a dessert. Continue reading “Apple Fritters”
Have you ever made your own butter?
If the answer is no read on to find out how easy it is and you don’t even need any special equipment, just a clean jam jar with lid and a pot of double cream!
You can flavour your butter with just about anything you want, my favourites are: garlic, herbs and honey and of course plain. Continue reading “Butter Making”
I made these at school and since then have tweaked the recipe, experimented with different nuts, seeds and dried fruits.
Here are 2 examples of my favourites, however you can choose to use any combination, just keep an eye on the weights used.
I searched high and low for a breakfast muffin recipe and finally found one in a very old recipe book belonging to my late great aunt. She used to be a school cook – back in the days when Steak and Kidney Pie and Gypsy Tart were on the menu.
As this recipe was very old I had to modify and bring it up-to-date.
rosehartsweets.com 