Warning, these Cheesecake Filled Easter Eggs are absolutely filthy! Rich and creamy no bake cheesecake on a bed of buttery biscuit crumbs, encased by a smooth milk chocolate egg, topped with the nations favourite mini eggs. The fresh produce has about run dry in The …
Fudgy and chewy Triple Chocolate Mini Egg Easter Brownies that are easy to make and look incrdilby pretty. Triple Chocolate Mini Egg Easter Brownies are the perfect treat for Mothers day or some Easter fun with the family. Who doesn’t love Mini Eggs? They are …
I’m finally sharing my secret dry rub mix for you to make The Best Slow Cooked Pulled Chicken Recipe at home. This blend of herbs and spices tenderises the chicken and infuses it with an authentic BBQ flavour. The Best Slow Cooked Pulled Chicken Recipe …
Easy Homemade Maple Pecan Granola is the perfect way to start a chilly autumnal morning. Enjoy with yogurt and fruit as part of a well balanced breakfast.
I’ve been making homemade granola for about a year now. I started making it to control what went into my food, and to reduce food and packaging waste. My first recipe was a Honey and Almond Granola. This is still a classic that I make regularly. However, it has taken a back seat since I started making this Easy Homemade Maple Pecan Granola.
The idea for Easy Homemade Pecan Granola recipe started after I made my last batch of Sticky Maple and Pecan Cinnamon Rolls. I had some left over maple syrup and pecans. I hate wasting food so I started thinking of other recipes to use up the leftovers. Straight away I knew this would be my favourite granola. Sweet and nutty with a good crunch, what’s not to love? It has a delicious warmth from the maple and spices, making it perfect for a crisp autumn morning.
Granola is really simple and fast to make. A midweek breakfast that can be made, and enjoyed, by all of the family. It’s comforting to know you can make something healthy, with wholesome ingredients, and reduce food and packaging waste at the some time.
The Sticky Maple and Pecan Cinnamon Rolls are incredible for weekend breakfast treat. If you haven’t made them yet you are missing out! Follow the link to the recipe and make them next weekend.
I am officially a homemade yogurt enthusiast. Another product you can make at home. Like my Easy Homemade Maple Pecan Granola you can make a staple food product and choose what ingredients to put in, or more importantly, what to leave out!
It takes about 9 hours to produce a litre of yogurt, the hands on time is very minimal. The Yogurt Machine I purchased makes the process really simple, you simply turn it on and forget about the yogurt for 8 hours. The flavour and texture of homemade yogurt is certainly worth the wait. It’s very satisfying topping it with your own homemade granola.
Easy Homemade Maple Pecan Granola
Easy Homemade Maple Pecan Granola
- 400 g jumbo rolled oats
- 120 g pecans roughly chopped
- 100 g coconut oil
- 110 g 100% pure maple syrup
- 40 g dark soft brown sugar
- 1/2 tsp fine sea salt
- 1/2 tsp ground all spice
- 1 pinch ground nutmeg
- 1 tsp vanilla extract
- Preheat the oven to 160c fan/ 175c/ gas mark 3.
- Pop the coconut oil, maple syrup and sugar into a large pan and place over a low heat. Stir until the coconut oil has melted.
- Tip all remaining ingredients into the pan and mix until well combined and all the oats have been coated.
- Spread evenly over two lined baking trays.
- Bake for around 20 minutes until golden. Stir the granola halfway through to ensure even baking.
- Allow to cool before storing in an airtight container for up to two weeks.
- Serve with milk or yogurt and top with fruit as part of a well balanced breakfast.
These Sticky Maple and Pecan Glazed Cinnamon Rolls are pure filth. Sticky, sweet, warm and fluffy, they hit the spot. I’ve made (and eaten) my fair share of cinnamon rolls and I’ve finally reached cinnamon roll perfection with these. Sticky Maple and Pecan Glazed Cinnamon …
Lemon and Elderflower Posset is the taste of summer captured in a refreshing dessert. A smooth and creamy dessert with sweet floral hints and a touch of tang. Perfect for BBQs and alfresco dining on warm summer nights.
Here Comes The Sun
Elderflower brings me so much joy. For just a few short weeks in June it’s delicate, creamy flowers burst open. Unveiling the elder’s full beauty and delicious scent, signalling the arrival of summer.
I’ve always loved the flavour of Elderflower and was pleasantly surprised to see it in garden when we first moved in. It was one of the first produce I started to experiment with and gave me the idea for The Delectable Garden.
When it come to infusing, Elderflower, is different to most flowers and herbs. It tastes as good as it smells in bloom. Homemade elderflower cordial is a good way to capture the flavour. I’ve made it every year since we moved in and I use it to make elderflower curd.
My Lemon and Elderflower Posset is made with a homemade elderflower syrup (recipe included below). Elderflower syrup can also be used to add a sweet floral hint to cakes and cocktails. I brushed the elderflower syrup over a lemon cake before adding the drizzle. I also add 15ml of syrup to a gin and tonic with a dash of lemon.
I have a huge sweet tooth. No meal is complete without a desert. In winter I crave chocolate, caramel and fudge desserts. In summer I love lighter cakes, pastries, meringue with fruits and cream. This Lemon and Elderflower Posset with Shortbread Thins is the perfect end to a summer meal in the garden.
Lemon and Elderflower Posset is made with just 4 ingredients and is quite possibly the easiest desert you will ever make. Simply stirring cream, sugar, lemon and elderflower syrup together to create a thick and smooth dessert that’s sharp yet sweet in flavour.
The shortbread thins to accompany the Lemon and Elderflower Posset are also simple and delicious, so simple and delicious it’s dangerous! The recipe is a good base to experiment with. You could try adding lemon zest, lavender flowers or some chocolate chips.
Lemon and Elderflower Posset with Shortbread Thins
Lemon and Elderflower Posset
Lemon and Elderflower Posset
- 300 ml double cream
- 90 g caster sugar
- zest and juice of 1 lemon
- 30 ml homemade elderflower syrup or cordial see elderflower syrup recipe below
- 75 g plain flour, plus extra for dusting
- 50 g unsalted butter, cubed chilled
- 25 g caster sugar, plus extra for dusting
Lemon and Elderflower Posset
- Gently heat the cream and sugar in a pan, stiring frequently until the sugar has melted. Bring to a simmer and allow to boil for 1 minute.
- Remove from the heat and stir in the elderflower syrup and lemon zest and juice.
- Pour into 4 small glasses or ramekins. Cool to room temperature before covering and placing in the fridge for 3 hours to set. These can be made the day ahead and kept in the fridge overnight.
- Heat the oven to 170C/ 150C fan/ gas 3.
- Place all the ingredients in a bowl. Rub through your finger tips until the mixture looks like breadcrumbs, then squeeze together to form a dough. It may appear to be dry at first, do not add water to form a dough.
- Place the dough on a lightly flour a worktopse. Use a rolling pin to roll the dough into a rectangle thats 1/2 cm thick. Cut 8 equal rectangle pieces of dough and place on a lined baking tray. I try to cut out the 8 pieces of dough in one go, over working your dough will impair the texture of your biscuit. I bake the off cuts of dough, broken buscuits still taste as good!
- Create uniform imprints using a fork and sprinkle with caster sugar. Bake in the oven for around 20 minutes until golden. Allow the shortbread thins to cool on the baking tray and serve two fingers with each Lemon and Elderflower Posset. The Shortbread Thins will keep in an airtight container for 3 days.
Homemade Elderflower Syrup
Homemade Elderflower Syrup
- 240 g granulated sugar
- 200 ml water
- 8-10 elderflower heads
- zest of 1/2 – 1 lemon
- Shake the elderflower heads to remove dirt/dead flowers and set to one side.
- Heat the sugar, water and lemon zest in a large pan over a medium heat. Stir until the sugar has melted and the mixture reaches boiling point. Allow to boil for one minute.
- Remove from the heat and submerge the flower heads in the syrup. The flowers should just be covered and the stalks should be sticking out. Leave the flowers to infuse the syrup for 10 minutes.
- Pour through a fine sieve and store in a sterile bottle in the fridge for up to a month.
Forage safely. If you aren’t 100% sure, don’t eat it! Some plants, flowers and mushrooms can be highly poisonous when consumed.
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Bake bread like a pro with my Easy Homemade Bread recipe. This soft and tasty bread, with it’s golden crust and excellent texture, never fails to impress. Especially when used for doorstop sandwiches, buttery toast and dunking into fresh soup. Best of all it only costs 35p per loaf to make.
I’ve been developing this Easy Homemade Bread recipe for the past two years. I like wholemeal bread and Gary likes white. I wasn’t prepared to make two loafs twice a week, we get through a lot of bread! I wanted an everyday versatile recipe to suit us both.
This recipe includes a mix of white and wholemeal flour. It’s as soft as a farmhouse white loaf and as tasty as a wholemeal loaf. It also has the added nutritional benefits with it containing so much wholemeal flour. They do say a successful marriage is full of compromise!
I’ve always had a fascination with making bread. I remember asking my mum and nana to show me how as a kid. They always said it takes too long, it’s too much effort… They must have been fobbing me off as they knew how messy I am in the kitchen.
Yes, baking bread does take time, 2 hours 20 minutes for the perfect loaf. However it takes next to no effort, around 20 minutes of hands on effort is required in total. The rest is all proving and baking. I potter around in the kitchen and clean in between the steps. It’s so effortless that I make a loaf of my Easy Homemade Bread twice a week, on a Sunday and Wednesday.
The World’s Gone Mad!
As you know I’m very passionate about growing and making your own food. It has never been so important, with climate change and the current craziness of Covid-19. We can have a huge impact on both.
Climate change by limiting our impact on the plant. 24 million slices of bread are wasted in the UK everyday. Bread and vegetables are covered in tons single use plastic which we send straight to landfills.
Covid-19 has sent the world into meltdown. I understand people are scared by it all. However panic buying is making the situation worse, it also brings the worst out in people. 2020 hasn’t been great so far but we can change that by being kinder to the planet and each other. Why not bake a loaf for a venerable neighbour, or offer to pick them a few bits up from the shop.
Easy Homemade Bread
So if you do find yourself wandering the empty aisles of a supermarket looking for a loaf of bread. Pick up a packet of yeast and bread flour instead. There is great satisfaction in making bread and with self isolation, you have plenty of time on your hands.
Easy Homemade Bread
- 300 g strong white flour
- 200 g strong wholemeal flour
- 7 g fast action dried yeast
- 25 ml olive oil
- 10 g runny honey
- 310 ml warm water
- 1/2 tsp fine salt
- Roughly mix all the ingredients together in a stand mixer bowl and knead, using the dough hook attachment, for 5 minutes. If you want to do it by hand, tip the dough onto a lightly floured surface and knead for 10 minutes, until the dough is soft and stretchy. It should feel like a warm play dough that’s slightly sticky, but not so much that you can’t easily handle it.
- Remove the bowl from the stand mixer and cover with damp tea towel. Leave to prove in a warm place for about an hour, until the dough has doubled in size. If you have kneaded by hand, place the dough in a large bowl and cover with a damp tea towel. The cooler the temperature the longer the dough will take to rise.
- Tip the dough onto a lightly floured surface and knock back using the heel of your palms. Create a rough rectangle going away from you. Ensure the bottom of the dough is lightly floured so it doesn’t stick, do not flour the top. Knocking back the dough is important to remove all the air bubbles from the first prove.
- Preheat oven to 220C / 200 fan / gas mark 7
- Starting at the end furthest away from you, pinch either side of the rectangle, pull out slightly and fold back into the middle (about an inch down). Roll the dough over towards you tightly tucking in the fold. Repeat the pinch, fold, roll and tucking process until you get to the end. This sounds really technical, I promise you it isn’t. You will perfect it after a couple of attempts. Tightly shaping your dough this way will improve the texture and final shape of your bread. Further photos of this technique below.
- Pop the dough into a lined and lightly floured 2lb loaf tin, seam side down. Lightly dust the top with flour. Tear off two sheets kitchen roll (in one piece) and rub a small amount of flour into it. Place, flour side down, on the dough and prove in a warm place for 30/40 minutes until it has doubled in size. It’s important to have folds/seams facing down, exposed seams will tear open in the oven.
- Remove the kitchen roll and bake for 25-30 minutes, until you have a golden crust and the bread sounds hollow when tapped. After baking this bread countless times I know my oven takes exactly 28 minute for the perfect loaf. Carefully remove the loaf from the tin and allow to cool before storing or cutting. Keep in an airtight container and it will be sandwich soft for 3 days, on the 4th day it’s good for toast and dunking into soup.
Flouring the top before baking will deliver a softer crust.
For an even softer crust pop the baking paper over the loaf whilst cooling.
Creating steam in the oven, by pouring a small amount of water into an oven proof dish as you put the bread into the oven, will give you a nice crisp crust.
Get creative, throw in some mixed seed or herbs.
Makes one loaf. Kcal calculated for one entire loaf with the ingredients I used.
Bread Shaping Technique in Pictures
Bread fiends are all welcome at The Delectable Garden. If you get the bread baking bug you should try my Festive Bread Wreath with Gruyere Cheese Dip.
I love to see your photos. Follow and tag me on Instagram @TheDelectableGarden
I’m happy to answer any bread making questions or queries. Please feel free to contact me on social media using the links below.
My 30 minute Spanish Style Tomato and Chorizo Pasta is a delicious fuss free midweek meal. This crowd pleaser is packed with fresh ingredients making it under 500 calories per serving. Grow Your Own Food I perfected this recipe last year using fresh tomatoes which …