Archive of ‘syrup’ category

Homemade granola

Whether you want a snack during the day or a breakfast with yoghurt or milk, homemade granola is great because not only is it easy to do but you can make it exactly to your own taste. Not chewy enough? Add more syrup. Want coconut? Just add coconut! You get the idea. Here are two of our favourite combos… 
Ingredients
Peanut butter, ginger and chocolate granola
100g rolled oats
Large handful peanuts
2 tbsp golden syrup
1 tsp ginger
1 tbsp peanut butter
50g cooking chocolate
Apricot, honey and walnut granola
100g rolled oats
Large handful of chopped walnuts
1 tbsp honey
1 tsp cinnamon
1 tsp vanilla extract
30g chopped apricot
½ freshly chopped apple
Method
-       Heat oven to 180C
-       The same procedure more or less applies to both the sweet and savoury granola
-       First you must mix the oats and nuts together
-       Then mix in the golden syrup/honey, the spice and either the peanut butter or the vanilla extract, depending on which one you’re making
-       Put the granola mix in the oven and bake for 30-35mins, turning the mixture over every 10mins
-       Approx. 10mins before the end add in the dried chopped apricot
-       Take out of the oven and let the granola cool
-       Melt the chocolate and pour over the sweet granola and let it cool
-       Store in an air tight container max. 2 weeks
-       Remember to chop up some fresh apple to have with the savoury one and add yogurt or milk if desired or eat without!
By Melodie Walter

Limoncello and Lime Flat Cakes

Limoncello – a divine Italian liqueur – soaked up in our own special flat cupcakes with lots of cream make for one ridiculously good dessert or a great accompaniment for afternoon tea!


Ingredients
Makes 12
Sponge
100g butter
100g caster sugar
Tiny pinch salt
2 medium eggs
100g plain flour
1 tsp baking powder
Limoncello syrup
150ml bottled/fresh lime juice
150g caster sugar
50ml Limoncello liqueur
Icing
80g butter
80g icing sugar
Pink food colouring
Cream (whipped double cream/squirty cream)
Method
-       Note: make sure eggs and butter room temp before starting!
-       Heat oven to 180C
-       Cream together the butter, sugar, salt until pale and fluffy and beat in the eggs slowly (add a little flour if the mixture starts to curdle)
-       Add in the flour or the rest of the flour – depending on whether you used some to prevent the mixture curdling!
-       Divide mixture into well greased non-stick cupcake tin tray and bake for 15-20 mins
-       Make syrup by heating the lime juice and sugar in a pan and bring to the boil; allow this to cool before you add the Limoncello liqueur
-       Once the cakes are out of the oven wait 10mins or so before you brush the syrup on top (be generous!)
-       Allow the liqueur to soak into the sponge while you make the icing: simply cream the icing sugar and butter and food colouring together (we did ours slightly differently but if you want standard butter icing then this is the format)
-       Pipe cream on top and indulge!

By Melodie Walter

Homemade granola

Whether you want a snack during the day or a breakfast with yoghurt or milk, homemade granola is great because not only is it easy to do but you can make it exactly to your own taste. Not chewy enough? Add more syrup. Want coconut? Just add coconut! You get the idea. Here are two of our favourite combos… 

Ingredients
Peanut butter, ginger and chocolate granola
100g rolled oats
Large handful peanuts
2 tbsp golden syrup
1 tsp ginger
1 tbsp peanut butter
50g cooking chocolate
Apricot, honey and walnut granola
100g rolled oats
Large handful of chopped walnuts
1 tbsp honey
1 tsp cinnamon
1 tsp vanilla extract
30g chopped apricot
½ freshly chopped apple
Method
-       Heat oven to 180C
-       The same procedure more or less applies to both the sweet and savoury granola
-       First you must mix the oats and nuts together
-       Then mix in the golden syrup/honey, the spice and either the peanut butter or the vanilla extract, depending on which one you’re making
-       Put the granola mix in the oven and bake for 30-35mins, turning the mixture over every 10mins
-       Approx. 10mins before the end add in the dried chopped apricot
-       Take out of the oven and let the granola cool
-       Melt the chocolate and pour over the sweet granola and let it cool
-       Store in an air tight container max. 2 weeks
-       Remember to chop up some fresh apple to have with the savoury one and add yogurt or milk if desired or eat without!
By Melodie Walter