Tag Archives: Nutmeg

Spiced honey cake, gluten free.

I’m always on the look out for a tasty recipe that my husband can eat as well. Even though this wasn’t originally designed to be gluten free, I made it this morning by substituting the regular flour out and replacing it with a commercial brand of gluten free plain flour and it turned out just perfect 😋

It is from the latest issue of delicious.uk I think and I thought I’d give it a go. 

Spiced Honey cake.

Ingredients

200g unsalted butter

100g light brown (muscovado) sugar

100g golden caster sugar

175g clear honey

2 medium eggs, beaten

260ml milk (I used buttermilk)

325g plain GF flour

1/2 tsp salt

1 tsp bicarbonate of soda

1 tsp baking powder

3/4 tsp each of ground ginger, ground cinnamon, ground nutmeg

1/2 tsp ground cloves

1/2 tsp caraway seeds

50g candied mixed and chopped peel

Finely grated zest of 1 lemon and 1 orange (optional) I didn’t  use it.

Preheat the oven to 150 C/fan forced 130-140 C and lightly butter and line a loaf tin (22cm x 12cm x 7cm)

Put the butter, sugars and honey in a pan and stir over a low heat until melted. Leave to cool slightly, then stir in the beaten eggs and milk. I used a Pyrex jug in my microwave on high for 2 minutes which worked just as well. Give it a good stir.

  
  
  

Sift together the flour and salt, bicarbonate of soda, baking powder and all the spices. Add the  caraway seeds and candied peel and make a well in the centre.

  
  
  
Add the butter mixture and beat until smooth. You can add the zest of the lemon and orange here if using.

  
  
Pour the batter into the loaf tin, then bake for 1 1/4 hours or until firm to the touch and a skewer pushed into the centre comes out clean. Cool in the tin for 10 minutes then turn onto a rack to cool completely.

  
  
This recipe comes with a honey glaze topping which I haven’t used but the recipe follows.

Honey glaze.

1 tbsp clear honey

1 tbsp milk

60g icing sugar

Warm the honey in a small pan. Mix in the milk and icing sugar until smooth. Brush over the cake, then leave to cool completely.

  
It is really delicious and I believe it would also be nice served with butter as well. 

Bon appetit! 

Arroz con leche

Ah the humble rice pudding. It has to be hands down my favourite winter pudding. It even beats my dear departed mums golden syrup dumplings ( but only just!). Mum used to make her rice pudding in the oven till it was lovely and caramelised on top with lots of nutmeg. I used to make mine like that as well but you know what they say, it never tastes the same as your mums. This one I watched being made on an SBS cooking show by a Spanish mother and once I gave it a go, I’ve never cooked rice pudding any other way. It just works 🙂
Now that my dear husband Jason is a coeliac, I look for nice puddings he can eat and it seems he is also now lactose intolerant although he may always have been, hard to tell. Good thing they now sell lactose free milk as well!
This pudding is really good for breakfast as well, especially for people who are gluten intolerant. You can dress it up with stewed fruit or berries or whatever takes your fancy. As with everything, enjoy in moderation 😀 if you can.

Arroz con leche

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Assemble the few ingredients in the dish.
Ingredients

250 gm medium grain rice
1 1/4 litres (5 cups) full cream milk ( I used lactose free)
1 or 2 cinnamon sticks
1 or more strips of lemon rind (no white pith)
395 gm tin of sweetened condensed milk
Ground cinnamon or nutmeg

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Place rice in a saucepan and cover with water. Bring to the boil and cook for 5 minutes. Drain and set aside.

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Heat milk with cinnamon stick and lemon rind. When this comes to the boil, add the rice. Stir constantly over low heat until rice is half cooked.

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Add condensed milk and continue stirring until rice is cooked. Test by squashing a rice grain. Pour into a nice bowl and dust with ground cinnamon or nutmeg.

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Bon apetit!

Pear and Saffron Chutney

Welcome back folks!

Here is a delightful little recipe that I found after watching Gordon Ramsay cooking a Christmas feast last night. He made a gorgeous baked ham and made this little chutney to have with it and I was inspired. I swear that it is my dear departed mother finally getting her own back after all those years trying to get me to make and eat her pickles and relishes! 😀 I can just hear her now bless her. I decided that I was going to pick up her mantle of baking for all and sundry and most of my Christmas gifts will be home baked this year and probably from now on.

Pear and Saffron Chutney

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Ingredients

1 tablespoon olive oil

1 small onion, peeled and diced

Sea salt and freshly ground black pepper

50g knob of fresh root ginger peeled and finely grated

Pinch of ground nutmeg

1 tspn ground cinnamon

1/2-1 tspn cayenne pepper

250g soft brown sugar (dark or light, it doesn’t matter)

250ml White wine vinegar (I used Apple cider vinegar)

4 firm pears (Williams or Packhams which is what I used) up to 650g worth in total or thereabouts peeled, cored and diced

2 medium cooking apples peeled, cored and diced

125g sultanas

2 pinches of saffron strands

Finely grated zest and juice of 2 small oranges

2 tomatoes, diced.

Method

Heat the olive oil in a large pan, add the onion and let it cook gently with the salt and pepper just to soften it, don’t brown it.

Add the grated fresh ginger, nutmeg, cinnamon and cayenne pepper. Saute for a couple of minutes then add the brown sugar and stir till dissolved, then add the vinegar.

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Add to the vinegar, sugar and onion mix, the chopped pears, apples, sultanas, saffron and orange zest and juice. Bring to the boil and boil steadily for about 15 minutes, until the liquid has reduced down to a syrupy consistency. Add the diced tomatoes and cook for 2-5 minutes until it is reduced and thickened but not dry. Adjust the seasoning if needed.

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While still hot, spoon the chutney into clean, sterilised jars and seal. Store in a cool, dark cupboard or the fridge and use within 6 months. The flavour gets better over time.

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This amount of ingredients made 4 x 250ml jars of lovely spicy fruity chutney that will go very well with your hams, roast pork and even on a cheese toasted sandwich. Really, it would go well with any rich meats that need something with a little bite to cut through the fattiness.

Bon apetit!