Tag Archives: food photography

Oat and walnut biscuits.

 

September is National Organic Month.  I received a few delicious goodies to try from Sainsbury’s SoOrganic range.  I am not an avid organic buyer, I do try to buy fresh, free range, local and in season where possible.  Would love to buy everything organic but somehow my perception of organic was unaffordable, however this is not the case I have now discovered.  The price difference is often minimal and sometimes with fresh fruit and veggies it is almost non existent, to my surprise.   Little changes can make a big difference as the quote below from the Soil Association suggests and I am a true believer of that. A few more organic products in my shopping basket from now on 🙂

Small Changes, Big Difference

Organic September is the UK’s biggest celebration of all things organic. This year we’re asking everyone to make a Small Change in their everyday lives, in order to make a Big Difference to our food and farming.

We believe if we all make a small and achievable change in September and beyond, collectively we can make a big difference.

By choosing organic we can all support a kinder, greener and better food system – from more bees and hedgerows, better animal welfare, and shorter more trustworthy food chains.

This can be achieved by doing simple, every day changes such as switching your milk to organic or choosing organic moisturiser

MAG_8411 MAG_8396

 

Oat and walnut biscuits.

These biscuits are delicious with cheese and as I recently discovered on my “find something to munch” kitchen journey, lovely with a cup of tea also. They are a kind of home made version of digestive biscuits, but less sweet and more buttery, with a melt in the mouth texture.

Blue cheese goes particularly well with them, topped with spicy chilli and tomato chutney, heaven!

  • 20g caster sugar
  • 100g salted butter softened
  • 50g porridge oats
  • 50g finely chopped or ground walnuts
  • 50g plain flour

Measure the sugar and butter into a bowl and beat it together to a creamy consistency.  Add the oats, walnuts and flour and work them into a mixture.  Knead the dough lightly and roll out to a thickness of 5mm. Cut into rounds using a  6 cm or about plain cutter.  Bake in the pre-heated oven to 140 C for about 20 min.

 

 

Hummingbird Cake.

Hummingbird Cake.

When I make this cake I feel in such a holiday mood, the aroma can easily transfer you to  tropical shores.  Think Caribbean, Reggae, Pina Colada, I think you know what I mean.  This cake is moist, full of flavour and looks quite impressive too.  Pecan nuts, although delicious are quite expensive, so you can easily use walnuts instead, or maybe even ground almonds (I have not tried it myself but I am sure it will work).

A little private message to my friend Ata, try it you are going to love it!

hummingbird cake (2 of 3)

Hummingbird Cake (three 20 cm cake tins)

  • 300g caster sugar
  • 300 ml sunflower oil
  • 3 eggs
  • 250g peeled mashed bannas
  • 100g tinned pineapple chopped into small pieces
  • 100g pecan nuts or walnuts will work well as well
  • 300g self-raising flour
  • 1/2 tsp vanilla essence
  • 1 tsp bicarbonate of soda
  • 1tsp ground cinnamon
  • pinch of salt

Pre-heat the oven to 160C and grease the cake tins.

Put the sugar, eggs and oil in a bowl and beat it well until all the ingredients are well incorporated, I use my free standing mixer with paddle attachment.  Slowly add the flour, bicarbonate of soda, cinnamon, salt and vanilla extract and mix well.  Finally add bananas, pineapple and chopped nuts and stir it until evenly dispersed.

Pour the mixture in to prepared cake tins, spread it evenly and bake it for about 25/30 min or until golden brown.  Important! It is quite a moist cake and you must make sure that it is well bake or you will end up with the heavy sponge.

Leave it to cool completely before spreading  Cream Cheese frosting.

Orange Cream Cheese frosting

  • 300 g tub of Philadelphia cream cheese
  • 100 g unsalted butter (room temp)
  • 250 g caster sugar
  • Vanilla pod or vanilla essence 2 tsp
  • zest of one orange

Beat the soft butter and sugar together until well mixed. Add the cream cheese, orange zest and vanilla essence and continue beating until frosting is light and fluffy. Refrigerate and use when you are ready. Use at room temperature for the ease of spreading.

Before I assemble the cake I use juice from the orange and sprinkle it evenly onto sponges ( waste not and tastes fab).  Spread the Cream Cheese frosting evenly on to all of the layers and decorate with pecan nuts.

hummingbird cake (1 of 1)