Recent Posts

Nonna Ciana’s Tuscan Tomato Bruschetta

Nonna Ciana’s Tuscan Tomato Bruschetta

Simple, Fresh and delicious, Nonna Ciana’s Tuscan Tomato Bruschetta is a perfect example of The Delectable Gardens principles. Bursting with colour and flavour, these little bites of Tuscany will not disappoint.  Tuscany After 7 long weeks I finally have a kitchen, it’s so good to 

Refreshing Mint, Lime and Pineapple Agua Fresca

Refreshing Mint, Lime and Pineapple Agua Fresca

This Refreshing Mint, Lime and Pineapple Agua Fresca is a tropical breeze on a hot day. A thirst-quenching exotic drink to keep you cool this summer 😎 Originating from Mexico, Agua Fresca means Cool Water. A Refreshing mix of fruit and water, with the addition of 

Rhubarb Custard Curd

Rhubarb Custard Curd

My Rhubarb Custard Curd will envoke childhood memories of sitting in the sunshine with a tub of sugar eating bright red stalks of rhubarb.

Mek yer tabs laugh is a local saying that springs to mind when I think back to those spring days. I set myself a mission to trap those memories in a jar by creating a sharp and sweet curd. 


After juicing, blending, and cooking my way through stacks of rhubarb. I finally created a curd that unexpectedly resembles a rhubarb custard boiled sweet, mouth-wateringly sharp yet satisfyingly sweet and smooth. I knew instantly that my job was done,  it was time to find uses for my jar of deliciousness.

Rhubarb and ginger are a match made in heaven so I decided to test my Rhubarb Custard Curd on a sticky ginger cake. It was delightful, perfect for afternoon tea! You could also dollop on top of scones, make rhubarb tarts, or swirl through a no bake cheese cake. The possibilities are endless!


Rhubarb Custard Curd

Preparation: 10 minutes

Cooking time: 25 minutes

Makes approximately 250g

Difficulty: Easy

INGREDIENTS

1 large rhubarb stalk

2 tbsp water

50g unsalted butter, cubed

100g caster sugar

2 Large free range eggs, lightly beaten

METHOD

  1. Top and tail the rhubarb. Wash, pat dry and chop into chunks.
  2. Pop the rhubarb into a blender with 2 tbsp of water. Blitz into a pulp then tip into a fine sieve placed over a jug. Allow the pulp to strain for 2-3 minutes. Let gravity work it’s magic, if you force the mixture through the sieve you will end up with a grainy curd. 
  3. Measure out a 100ml of the strained rhubarb juice. Add the juice, sugar and butter into a heatproof bowl. Gently heat over a Bain-Marie, stir frequently until the butter has melted.
  4. Whisk the eggs into the rhubarb mixture. Continue to lightly whisk until the mixture has thickened to the consistency of custard, approximately 20 minutes.
  5. Strain the curd through a fine sieve into a jug then pour into a sterilised jar.

TIPS

Keep in the fridge for up to two weeks.

Discard rhubarb leaves safely as the are poisonous. 

Use fresh, red stalks for a more intense flavour.

The ginger cake recipe was from the BBC Good Food website. It is beautiful, however I did have to add a little more ginger and mixed spice. 

Love Rhubarb and Ginger Gin? Infuse you own with my Rhubarb and Ginger Infused Gin recipe.

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Enjoy

Lee 😉 

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Smashed Avocado with Poached Eggs

Smashed Avocado with Poached Eggs

Smashed Avocado with Poached Eggs are a slice of tranquility after a manic week. A weekend in The Delectable Garden wouldn’t feel right without buttery spiced smashed avocado crowned with perfectly poached eggs for brunch.  Gary and I first discovered smashed avocado with poached eggs 

Cheesecake Filled Easter Eggs

Cheesecake Filled Easter Eggs

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 

Peanut Butter and Banana Muffins

Peanut Butter and Banana Muffins

These sweet and sticky Peanut Butter and Banana Muffins are packed with goodness to leave you feeling satisfied and guilt free! 

Wholemeal flour, nuts, banana, and honey fill my Peanut Butter and Banana Muffins with fibre, protein, natural sugar, vitamins and minerals. All are required as part of a healthy balanced diet and will also leave you feeling fuller for longer. Which is a bonus if you’re like me and HAVE to eat every hour.

Peanut Butter and Banana Muffins 

This weeks post doesn’t come to you from the garden. It is an essential therapeutic baking session to escape from an already busy and testing year. 

You may have seen our first born, Ralph a 9 year old Bichon, had an operation this week to fix both cruciate ligaments on his hind legs. Apparently it’s a degenerative condition that can happen to any breed. Ralph was just unlucky enough for it to happen to both knees at the same time. It was like his back legs had been replace with overcooked spaghetti when his legs went from under him in January. Four days after the operation he can now stand unaided and take a few confident steps. It’s really positive and the vet is happy with his recovery. He’ll soon be back to his usual self, balancing on his hind legs humping every dog he meets.

Along with a poorly pooch work has been particularly challenging. Without boring you too much. I will say that any change in life can be very unsettling. I’ve gone from being a PA in a department for over two years, to two new and completely different departments that I know nothing about. At times it’s been quite overwhelming and I have questioned everything, including my ability to do the job. I know this is a normal process of change, so I try not to let the doubt consume me. I’m surrounded by people who will support me through it, and I have an escape in baking. It won’t be long before I bounce back and my confidence in the new role grows. I will soon give my doubts the middle finger and tell them where to go! 

Back to the Muffins. I believe the kids are off next week, I understand they need entertaining and feeding. I made these with Gary this weekends so I know they are child approved 😜

Peanut Butter and Banana Muffins

Preparation: 10 minutes

Cooking: 22 minutes

Difficulty: Easy

Serves: 10

Ingredients 

58g Smooth peanut butter (natural unsweetened 100% peanut butter)

57g Olive oil

56g Runny honey 

56g Light soft brown sugar

1 Large free range egg

30 ml Semi skimmed milk

1 tsp Vanilla extract 

225g Wholemeal flour

Pinch of salt

1/2 tsp Ground allspice 

2 tsp baking powder

56g Walnuts, roughly chopped 

2 large ripe bananas, peeled and roughly mashed with the back of a fork.

Sprinkle of ground nutmeg

Method

  1. Preheat the oven to 200 C / 180 fan /   Gas mark 4 and line a muffin tin with 10 cases. 
  2. In a large bowl mix together the peanut butter, olive oil, honey and brown sugar.
  3. When the mixture is smooth beat in the egg, milk, and vanilla.
  4. Fold in the flour, salt, allspice, and baking powder until just combined. Do not over mix the flour. 
  5. Stir in the mashed banana and walnuts to evenly distribute through the batter.
  6. Equally divide the batter into 10 muffin cases, lightly sprinkle with nutmeg, then pop into the oven. Bake for around 22 minutes, until the skewer test is clean. 

Store in an airtight container for up to 4 days. They are at their stickiest on day 2 😋

Tips

  1. Over mixing flour releases gluten and will give your sponge a chewy texture.
  2. Mashing the bananas into a pulp will make the batter too runny. This will give your muffins a strange texture and take forever to bake. Trust me I’ve done it before!
  3. Skewer test the muffins by inserting a toothpick, the toothpick will come out clean when the muffins are baked. Don’t be fooled by mashed banana, test a couple of muffins.
  4. The intensity of the banana flavour depends on the ripeness of the banana. I prefer a ripe banana with a few black freckles.

Have you made my Peanut Butter and Banana Muffins? Tag me! Instagram @TheDelectableGarden | Facebook @TDG.co.uk

I have a selection of delicious brunch and breakfast recipes on my blog. You can search for these under the Breakfast Club category. My personal favourite is Sticky Maple and Pecan Glazed Cinnamon Rolls

Sticky Maple and Pecan Glazed Cinnamon Rolls recipe
Sticky Maple and Pecan Glazed Cinnamon Rolls

If you love my Peanut Butter and Banana Muffins let me know by rating or commenting below. You can share them with your friends and family by using the social media icons below.

Enjoy,

Lee

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Baked eggs in spiced tomatoes

Baked eggs in spiced tomatoes

Give your body a fantastic start to the day with my nutritious baked eggs in spiced tomatoes.  I have done this a couple of times before at Breakfast Club. I thought it would be a perfect breakfast for the Highlands, to fuel our bodies for 

Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

My homely Roasted Red Pepper and Tomato Soup is comfort food at its best, especially when served with a grated cheese sandwich. The greenhouse winter clean-out left me with a tonne of red and green tomatoes. 2018 has been strange year for tomatoes, like a 

Lime and Ginger Chilli Jam

Lime and Ginger Chilli Jam

Lime and Ginger Chilli Jam is a heavenly mix of sweet and spice. A perfect partner for cheese and wicked condiment for your breakfast sandwich.

Lime and Ginger Chilli Jam

This Lime and Ginger Chilli Jam has certainly perked up the past two weeks, which were mainly spent sleeping and chilling as I tried to recover from jet lag. I’ve been enjoying it with everything but my absolute favourite combination is with goats cheese on a toasted bagel 🤤

Lime and Ginger Chilli Jam

When I returned from holiday I had an abundance of red chillies and my very first red pepper. I wanted to make something special and I definitely did with this jam.

Lime and Ginger Chilli Jam

Preparation: 20 minutes

Cooking time: 20 minutes

Cooking time: 10 minutes

Makes approximately 1 kg

Difficulty: Easy

Ingredients

100g red pepper, stem and seeds removed

100g red chillies, stem and seeds removed

A thumb of ginger, peeled and finely grated

Juice of one lime

400 ml cider vinegar

700g Jam sugar

Method

  1. Put a small plate in the freezer and sterilise 4 x 250g jars.
  2. Gently heat 350 ml of cider vinegar and the jam sugar in a large pan, stir occasionally.
  3. Meanwhile pop the chillies, pepper, lime juice and remaining cider vinegar into a blender.
  4. Put the grated ginger into the centre of a piece of kitchen roll and gather up the sides to create a parcel. Squeeze the parcel of ginger over the blender to extract the juice and blitz until you have a smooth paste.
  5. When the sugar has dissolved (approximately 10 minutes) stir in the the chilli paste and turn up the heat. Bring to a rolling boil and leave for 5 minutes, do not be tempted to stir.
  6. Test the jam by dripping a small amount onto the chilled plate. After 30 seconds check the consistency, you are looking for a soft gel that moves slightly. If the jam is still runny continue to boil and test every couple of minutes until the jam sets on the chilled plate.
  7. Remove the pan from the heat and allow to cool for 10 minutes before stirring the jam and carefully ladling into your sterilised jars.

Tips

The heat of the jam depends on the chillies you use.

If you are using a sugar thermometer the setting point for jam is 105c.

Be careful handling the jam mixture as it will be extremely hot.

Wear gloves when preparing the chillies.

Enjoy 😊

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Homemade Sloe Gin

Homemade Sloe Gin

Take a relaxing walk on a crisp autumn morning foraging for sloes to make your own homemade Sloe Gin. Sugar, gin and sloes will mature into a deliciously rich and fruity liquor in just 3 months. What a month! As some of you know we