The Drayton Arms

The Drayton Arms, Old Brompton Road, South Kensington, built in 1860 and then rebuilt 1891, has to get a tremendous honourable mention here. We stumbled across this pub on our way back from Brompton Cemetery. Very charming and cozy and quite taken with the fact that there is a theatre upstairs. Still trying to figure out why I didn't take a photo of our lunch... guess not everything needs to be photographed or probably and more likely, too busy tucking into our scrumptious plates, my husband had the Devonshire Cheddar and Pancetta Burger and I had the Chicken Milanese. The gentleman that was working behind the bar, was the presumed host, delightful and friendly and the service fantastic. The pub had such a warm and elegant feel to it. The food was spectacularly delicious and hit the spot. Worth a visit and revisit! 

Ode to The Drayton Arms. Thank you and until next time... 

Wheaten Biscuits

 

An easy biscuit to graze your tea time or cheese board at any season. A harmoniously golden crisp biscuit with a buttery crunch texture and taste.  

Wheaten Biscuits

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1 1/2 cups (175 g) whole wheat flour

4 tablespoons rolled oats

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

2 teaspoon poppyseeds

1/2 cup (1 stick/100g) unsalted butter, cubed

3 tablespoons milk

2 tablespoons cold water

Preheated oven to 400ºF (200ºC) and line a baking tray or two with parchment paper.

Add the flour, oats, baking powder, salt, sugar and poppyseeds to the bowl of a food processor. Pulse all the ingredients together a few time to combine.

Add the cold cubed butter to the food processor and blitz until you have a coarse meal consistency. Keep the food processor running as you drizzle in the milk. Then drizzle in the cold water. You want the biscuit dough to just come together. 

Turn the dough out onto a lightly floured surface and just give it a few quick squeezes to bring everything together. Pat and then using a floured rolling pin, roll the dough out to about 4mm thick, then use a 2 to 3 inch round cutter to cut out as many rounds as you can. Use an offset spatula to help lift the cut rounds off the surface and transfer them to the prepared baking tray. Re-roll any scraps of dough to cut out more biscuits. 

Bake for about 10 to 12 minutes or until the edges have turned light brown. Allow the biscuits to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Serve with fresh fruit, cheese, butter or jam.

Tom Cribb revisted, mulled wine and cherry bakewell tarts

 

Well it just wouldn't be proper if we didn't return to Tom Cribb's. I had my usual fish and chips and my husband had the steak and ale pie, see in the background. Both scrumptious as ever, and yes, I needed help with mine, because look at the size of the fish!

Mulled wine in three glasses. Being in London so close to Christmas had some inviting drinks to try. Along with the Hotel Chocolat beverages this was second and at almost every pub and restaurant. When it was festively offered we happily had a glass... or two.  

This time we tried Waitrose cherry bakewell tart. Similar to the M&S we tried on our last visit, from what I can remember. Very buttery and flaky and still sweet. They went down lovely with a nice cup of tea at the end of the day. 

Dishoom Kensington ~ London

 

Another delightful place we throughly enjoyed was Dishoom Kensington, just off the Kensington High Street. The menu was extensive which made it hard to decide because everything sounded absolutely delish. Our lunch was light and sharable, lamb samosas, Chicken Briyani, spiced vegetables with chilli peppers and a smooth cooling cucumber yoghurt salad. 

One or two of these wouldn't go amiss. We happily sipped on one of the most well crafted infused margaritas, The Dishoom Margarita, as we nibbled on complementary poppadoms and sauces waiting for our lunch to arrive. 

Dessert? How could we not resist after reading the dessert menu. No sharing here as my husband tried the most comforting creamy rice pudding, Basmati Kheer, topped with blueberry compôte. Delicately rich and creamy.     

As for myself, I tried the mixed fruit crumble, Coconutty Fruit Crumble. A medley of sweetly tart pineapple, apple and raspberries with a toasted coconut crumble topped with coconut ice cream. Crunchy, sweet and very coconutty. Absolute scrumptious heaven! 

Hotel Chocolat ~ Hot Chocolate

 

We have received gifts and even ordered from Hotel Chocolate before so it was an absolute treat to go to the Hotel Chocolat shop, Monmouth Street, Covent Garden in London. We got a very decadent hot chocolate with the most rich and creamy whip topping. Being in London at the end of October and for most of November really gave us a cross section of seasons and seasonal delights. The hot chocolate was exquisite and the ultimate, so much so that we went back on another day to indulge some more, that time savouring a dark chocolate mocha. The Café, beverage bar has it set so you choose your style of drink, hot, iced or choc shake then you choose your flavour, with approximately 20 flavours for you to choose from. Some of the flavours offered were Salted Caramel & Clementine, Dark Mint, Ginger, and Black Forest Gateau. It may be truly a chocolate lovers dream however they do offer seasonal exclusives, plus cacao ice cream, and coffee and tea amongst their other chocolate products and even have a free members sign up, VIP.ME, for exclusives, which I did, obviously. 

Lost Souls Pizza

A pizza parlour that was on our list to try was Lost Souls Pizza in London. The Lost Boys movie, vampire, 80's theme did not go a miss with us and we revelled in the cozy wrap around decor and the homage to a classic cult movie.  

The interior has a spooky bijou bar to create devilishly splendid cocktails to sip with plenty to glance at and look up to the ceiling to. Our host which was our server also was seraphic and absolutely rocked!

Most pizzas are made with a charcoal crust. My husband opted for the Texas BBQ Massacre pizza, whisky shredded pork, pickles, crispy onions, BBQ sauce pentagram. There are vegetarian and vegan options available for pizzas as well.   

I had the Jack Skelly, butternut sauce, Goat's cheese, sun-dried tomato, red onion, Balsamic pentagram. This pizza was scrumptious! For a pizza parlour that's themed this was some of the best pizza we've tried. I highly recommend trying Lost Souls Pizza if you are in the mood and around London and it's definitely a revisit for us. 

Samhain ~ Halloween ~ All Hallows Eve ~ Pumpkin Crumb Coffee Cake

 

Samhain - Halloween - All Hallows Eve - October 31 to November 1, in the Northern Hemisphere - is a Celtic festival marking the end of harvest season and the beginning of winter and is considered to be the darker half of the year. The skies are turning grey, the leaves have fallen from the trees and the garden is bare. It is a time where we honour the dead, protect the living and petition the spirits for wisdom and prediction. 

Death is a reoccurring theme during this time as boundaries dissolve and the veils between worlds during equinoxes and solstices are at their thinnest. That is why it is believed that the spirits, faeries, ancestors and darker entities could more easily roam our lands as the portal between our world and theirs is considered to be at its thinnest; therefore we want to honour and hold offerings to our ancestors, the dead, the departed and the otherworldly for this reason. 

Samhain is a magical time. As the dark half of the year begins, death is followed by rebirth, the end of the old year and the beginning of the new year, it's a time of rest and reflection as we go inward to honour the darkness as we descend into winter and the darker half of the year. Remember... light is born from darkness and darkness has potential and growth... through death we find rebirth.

Other festivals celebrated during or around this time are: Day of the Dead (Mexico), Day of those who have Died/Undas/Araw ng mea Yomao (Philippines), Dia de Finados (Brazil), All Saints' Day (Christian), All Souls' Day (Roman Catholic & Christian), Hallowmas (Christian), Martinmas/Armistice Day (Scottish/British/UK), Remembrance Day (Canada/World, November), The Huron Feast of the Dead (Wyandot Nation - Canadian, Ontario, Canada) and another Celtic tradition, Feast of the Dead/Féile Na Marbh, (Irish) and Diwali (Hindu, mid-October/mid-November, movable).

Happy Samhain blessings and Happy Halloween/All Hallows Eve to those who celebrate. 

 

 Pumpkin Crumb Coffee Cake

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2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/4 teaspoon cloves

1/2 teaspoon ground ginger

1 can pumpkin puree

1/2 cup dark brown sugar, packed

1/2 cup olive oil

1/4 cup maple syrup

1/2 cup milk

Crumb Topping:

1/2 cup all purpose flour

1/2 cup dark brown sugar, packed

1 1/2 teaspoons ground cinnamon

1/2 cup chopped pecans or walnuts 

1/4 cup (4 tablespoons) unsalted butter, cold

In a medium bowl whisk together the flour, brown sugar, cinnamon and nuts, if using. Cut in the cold butter and either using a pastry cutter or a fork or your clean hands, mix to create a crumbly oatmeal like texture. 

Drizzle Icing:

1 cup (120 g) icing sugar 

2 tablespoons milk

1/4 teaspoon vanilla extract

In a medium bowl, whisk all the ingredients together. Drizzle over cake.

Preheat oven to 350ºF (180ºC). Lightly grease and flour a 9-inch or an 8-inch square baking tin. Set aside.

Make the crumb topping, see recipe above, and set aside.

In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until combined. Make a well in the dry ingredients and add the pumpkin puree, brown sugar, olive oil, maple syrup and milk. Stir until the wet ingredients and the dry ingredients are just combined, do not over-mix. Pour the batter into the prepared baking tin and spread evenly. Sprinkle the crumb topping over the top and gently press it down into the batter.

Bake the cake in the preheated oven for about 30 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. If the toothpick has a wet batter increase the baking time to 5 minute intervals until the cake is done. 

Once the cake is done, remove from oven. Make the drizzle icing, see recipe above, and drizzle over warm or cooled cake, which ever you prefer.  

Kitchen Magic ~ Laura May

 

I have a few kitchen witchery cookbooks which I absolutely adore and bewitch myself immensely when reading them or re-creating some of the recipes. Usually they are full of practical and beneficial information handed down by the centuries, decades or years, from kitchen witch practitioners; often drawing from folk traditions, ancient spells, herbalism and nature, blending magical intentions with everyday cooking and baking. What I admire most about these books is the application and connection to nature and traditions and how some appear to have become lost, finding a resurgence while others have morphed into modern day habits and or personal rituals. Drawing from the seasons and listening to our ancestors. Kitchen Witchery has its magical practicality from ingredients, herbs, intention, seasonal and lunar cycles and rituals whether that be from your own backyard and garden, kitchen or in Laura's case her narrow boat.

I am in enamoured with how and what she creates in such a narrow space, as I often find my home kitchen lacking in space. That said I am grateful for my kitchen and I'm quite creative with the space I've got. I can create and that is all that matters.

In her book she gives an Introduction to Kitchen Witchery (what it is and the origin of), The core Principles of Ritual, Gathering Nature, The Witch's Store Cupboard and a Glossary of such. All helpful for one to comprehend and become enlightened because let's face it there can be some preconceived misinformation when the word witch or witchery is brought up. Whether you align yourself with kitchen witchery or not, this book has some scrumptious recipes to create through the seasons with many delicious intentions. 

To find out more about Laura May and her ritual recipes you can follow her on Instagram (@lauramayritualkitchen), find her on YouTube (@Theritualkitchen) and TikTok. 

The recipe I will share from her cookbook is a scrumptious one. Where in-between Autumn Equinox and Samhain lies comfort and warmth with something to tuck into, such as, a recipe like this. 

~ Baked Mash with Salted Maple Pecan and Chilli Crust ~ 

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Charging with warmth and simplicity

Serves 4 (AS A SIDE DISH)

4 medium sweet potatoes

2 tbsp butter

60g (2oz) pecans, crushed

2 tbsp maple syrup, plus optional extra to drizzle

1 tsp chilli flakes, plus optional extra to sprinkle

2 tsp flaked sea salt

Sea salt and black pepper

Fresh herbs, such as parsley or chives, to garnish (optional)

YOU WILL ASO NEED:

A candle 

Before beginning, gather your ingredients and set the intention of warmth and comfort. Light a candle and place it near your cooking space to symbolize the hearth, a timeless source of nourishment and connection. Take a moment to visualize charging these ingredients with your intentions.

Preheat your oven to 200ºC/400ºF/Gas 6. Pierce the sweet potatoes with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until tender. Once cooked, let them cool slightly before peeling off the skins.

In a mixing bowl, mash the sweet potatoes with butter and salt and pepper until smooth and creamy. Spread the mash into a baking dish, smooth the top. 

In a separate bowl, combine the crushed pecans, maple syrup, chilli flakes and flaked sea salt, mixing until the pecans are well coated. Sprinkle the pecan mixture evenly over the sweet potato mash. Bake for 15-20 minutes, or until the crust is golden and fragrant.

Garnish with fresh herbs and extra chilli flakes, if you want more heat, and drizzle with extra maple syrup if desired - visualizing the warming, comforting charge they contain. This recipe is the epitome of autumn comfort food, providing a satisfying side that invites everyone to gather around the table. 

Jeera Rice

 

Before I had an Instapot, I had a rice cooker and before that I would make Jeera rice on the stove. Whichever way you cook rice, for me, making jeera rice is an absolute must. It's flavourful, earthy and aromatic and ideal with curries and dahls; although to be honest, I could have this with just about any meal.   

Jeera Rice (Cumin Rice)

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4 tablespoons ghee or oil or butter

2 - 3 teaspoons cumin seeds

2 bay leaves

4 green cardamoms

1 x 2 inch cinnamon piece

2 cups dry basmati rice

3 1/2 cups water

pinch of salt

Heat the ghee or butter or oil in a medium large saucepan over medium high heat. Drop the cumin seeds, bay leaves, cardamom, cinnamon piece, and cook until they sputter, releasing their flavour. Do not allow the spices to become dark brown or burnt. Add the basmati rice and fry it in the oily spice mixture for 1 minute. 

Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Stir occasionally to prevent the rice from sticking to the bottom of the pan. Cook for about 15 minutes. If the water gets absorbed before the rice is done or the rice is still firm after 15 minutes then add a bit more water. Rice is done when tender. Fluff rice with a fork before serving. 

Notes: To make Jeera Rice in a Instapot, make basmati rice how you would normally in the Instapot but add the spices to the pot, with the rice and water, and cook as directed. I rinse the rice and use a 1:1 ratio of rice and water, (example: 2 cups of rice with 2 cups of water, cook time, allow natural release). You could sauté the whole spices beforehand and add it to the rice and water however I find it easier to just add the spices as is and let the Instapot do its thing. When done I do fluff the rice using a rice paddle with additional butter, about 1 - 2 tablespoons, before serving. You can adjust the whole spices, according to taste, and if you do not have a piece of cinnamon then use ground cinnamon.   

Savoury Dinner Buns

 

Looking for a quick bun to have with a hearty soup or stew, create a light bacon sandwich, open and topped with a fried egg, stuff with some vegetables and a slice of cheese or just slather in butter, this is your bun. I have posted an easy dinner roll recipe before however this recipe is even easier. I like dill as it adds a subtle savoury herb flavour however, if you prefer not to add the dill then omit it.  

Savoury Dinner Buns

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1 cup self - raising flour

1 teaspoon cream of tartar

1 1/2 teaspoons dried dill or fresh dill

1/2 cup milk

3 tablespoons mayonnaise

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment. 

In a large bowl add the flour, cream of tartar and dried dill, then whisk together. Add the milk and mayonnaise and stir until a dough forms.

Tip the dough onto a lightly floured surface, using clean hands that are dry and floured, bring the dough together to form a nice rounded mound. Once nicely formed, gently pat the dough down and use a 3-inch round biscuit cutter, dipped in flour, and cut out as many biscuit shapes you can. Keep reforming, reshaping and cutting the dough until all has been used. 

Place them on the prepared baking tray and brush the tops with melted butter and bake in the preheated oven for 12 to 15 minutes or until done and golden brown. 

Notes: If you do not have self-raising flour then substitute it with 1 cup flour plus 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. You can also cut the dough into eight pieces and free form each into a round biscuity bun shape.   

Lentil Curry

 

A quick and delicious creamy lentil curry that is such a breeze to make. What I like about this recipe is the use of some store cupboard staples like canned lentils, canned tomatoes, canned pumpkin and canned coconut milk. It's luscious, hearty and comforting. All the palatable nourishings that suffice in a meal. 

Spinach Lentil Curry

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3 tablespoons olive oil

1 medium red onion, peeled and chopped

5 cloves garlic, peeled and crushed

1 inch piece of fresh ginger, peeled and chopped

1 can (15 oz/398 ml) pumpkin puree

1 can (400 ml) coconut milk

1 x 796ml can diced tomatoes

4 teaspoons coriander or ground cumin 

2 teaspoons sweet smoked paprika

1 teaspoon ground turmeric

1 tablespoon curry powder

1 package (300 g block) frozen spinach, slightly thawed 

2 x 540ml cans of lentils

Warm the olive oil in a large stockpot over medium high heat and add the onion to it. Sauté the onion until it is caramelize, this should be about 10 minutes, stirring frequently so the onion doesn't burn. Add the garlic and ginger and sauté for a few minutes more. 

Then add the pumpkin puree, coconut milk, diced tomatoes, coriander, paprika, turmeric and curry powder. Stir well. When all the ingredients are well combined, add the spinach and stir well. Then add the lentils and stir well, again. Allow the curry to cook for about two more minutes. 

Remove from heat and serve with roti, naan or rice.

Savoury Cheese Herb Loaf

 

All the goodness from our garden is in this cheesy savoury loaf however feel free to add whatever herbs, tomatoes, seasonings, cheese or bacon you wish. It's a splendid slice that absolutely lends itself to use up whatever vegetables or herbs you have on hand. Toasted with lashings of butter are a must. 

Savoury Cheese Herb Loaf

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1/4 cup red onion, diced

1/4 cup fresh hot peppers, seeded and chopped

3 cloves garlic, peeled and crushed

1 tablespoon olive oil 

2 cups (250 g) unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cream of tartar

1 tablespoon (12 g) granulated sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon fresh thyme

1/4 cup (6 g) fresh basil, chopped

1 cup shredded sharp cheddar cheese 

1/2 cup grated fresh parmesan

1/3 cup unsalted butter, cold and cut into cubes

1 cup (240 ml) buttermilk

2 large eggs, lightly beaten 

handful of cherry tomatoes, cut in half, for garnish

fresh basil leaves, for garnish 

extra cheese for garnish

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 2 lb loaf tin. Line the bottom with baking parchment. 

In a frypan warm the olive oil over medium high heat. Once the oil is hot add the red onion, hot peppers and crushed garlic. Sauté until just tender.  Remove from heat and allow to cool. 

In a large bowl add the flour, baking powder, baking soda, cream of tartar, sugar, salt, pepper, fresh thyme and fresh basil. Whisk together until combined. Add the cheddar cheese and parmesan cheese and stir until combine. Add the cold cubed butter and using a pastry cutter cut the butter into the dry ingredients. Stir in the cooled onion mixture. 

Create a well in the centre of the flour mixture and add the buttermilk and two lightly beaten eggs. Stir together until  just combined. The batter should be thick and chunky. Spoon the batter into the prepared loaf tin. Spread evenly and smooth the top. Place the cherry tomato halves and fresh basil leaves on top, any way you wish, and sprinkle with extra cheese. 

Bake in the preheated oven for 50 to 60 minutes. Checking around the 40 minute mark. If you notice the top is browning quickly, place a piece of aluminum foil over the loaf to prevent over browning and to help the loaf bake more evenly. 

Once done, allow the loaf to cool for 10 minutes before removing from the tin and slice. Serve with butter.

Notes: if you do not want to garnish the top of the loaf with the tomatoes, basil leaves and cheese then simply brush the top with melted butter before baking. If you do not have buttermilk you can create your own by adding, 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill with milk up to the 1 cup mark. 

Mabon ~ Autumn Equinox ~ Whole Wheat Applesauce Raisin Cake

 

Mabon ~ Autumn Equinox, September 22nd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

Whole Wheat Applesauce Raisin Cake

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1 3/4 cups (425 ml) whole wheat flour

1/4 teaspoon (1 ml) cream of tartar

1/4 teaspoon (1 ml) salt

1 teaspoon (5 ml) baking soda

1 teaspoon (5 ml) ground cinnamon

1/2 teaspoon (2 ml) ground cloves

1/2 cup (1 stick / 125 ml) butter

1/2 cup (125 ml) honey

1 large egg

1 cup (250 ml) applesauce 

1/2 cup (125 ml) golden raisins 

Applesauce Icing

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2 tablespoons (25 ml) butter

1/4 cup (50 ml) thick unsweetened applesauce

1 teaspoon (5 ml) apple juice or vanilla or apple brandy or rum

2 cups (500 ml) icing sugar

Beat butter, applesauce and apple juice concentrate (or vanilla or apple brandy or rum) in a medium bowl until blended. 

Beat in icing sugar until smooth. Add more icing sugar if a stiffer icing is preferred. 

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Preheat oven to 350ºF (180ºC). Lightly butter and flour a 9 inch square baking tin. Line the bottom with baking parchment. 

In a medium bowl combine the flour, cream of tartar, salt, baking soda, cinnamon, and cloves. Whisk together.

In a large bowl cream together the butter and honey until light and fluffy. Beat in the egg. Mix in applesauce. Add the flour mixture and stir until evenly moistened. Fold in the raisins. 

Pour or spoon the batter into the prepare square baking tin. Bake in the preheated oven for 30 to 35 minutes or until golden brown and cake springs back when touched. 

When cake is slightly cool make the Applesauce icing, see above recipe, and spread generously over the top of the cake. Sprinkle with cinnamon or cinnamon sugar. 

Slice and serve.  

Bakes and wee treats ~ Jonny Murphy

 

I stumbled across Jonny Murphy and his baking while scrolling on Instagram. He is known as The Hungry Hooker, hooker being a rugby term, a forward who plays in the front row and primarily 'hooks' or rather kicks the ball backwards to win possession. Jonny played the position of hooker until he had to retire early due to an injury. During that time and since he has a passion for baking and cooking which he often shares with his family, friends and former team mates. He openly talks about his struggles on and off the pitch while remaining sincere and optimistic in hopes it helps anyone who may be struggling themselves. His Instagram profile and posts are going strong with not only local support but plenty of support from around the world.

With his cookbook, Bakes and wee treats, he wanted to share his family's favourite Northern Irish recipes and helping him do that is his Granda and Nan. He has also started supplying some of his bakes to local coffee shops. This cookbook is a celebration of love, family and life - whatever life may throw at you and how to cope and keep going. I do agree and with what he said, and I'm paraphrasing here, 'that there are a multitude of things that are or can become therapy and baking seems like one of them.'   

 

With the death of his uncle, Jonny felt the need to reconnected with not only his roots but his close relationship with his Nanny Mamie. When he was much younger his Nanny and him would bake together. That prompted him to move back home and try to start a bakery there and things seemed to have taken off for him. 

This cookbook has plenty of sweet scrumptious classic recipes, I hope he does a savoury cookbook as well. He definitely has a talent and gift inside the kitchen. With helpful baking tips from his Nan and how to knead dough, how to make the perfect cuppa and a glossary of Northern Irish slang all complement this heartfelt cookbook.

With over one hundred recipes, chapters include: Morning Treats, Breads, Biscuits and Small bites, Cakes, Traybakes, Sweet Buns and Breads, Pudding, Celebration Bakes, Homemade Basics along with a conversion table at the back. To find out more about Jonny Murphy, his Nanny, his Granda Alfie and his baking give him a follow on Instagram or Facebook.  

I decided to include the recipe for the Sticky Ginger Loaf Cake as it's absolutely luscious. The measurements are as they appear in the book,  in grams, therefore you will need a kitchen scale to weigh and measure out ingredients.   

Sticky Ginger Loaf Cake 

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makes 1 large loaf cake

100g butter

100g golden syrup

140g treacle

100g soft dark brown sugar

200g plain flour 

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon

1 tsp ground nutmeg

50g crystallised ginger

2 eggs

80ml milk

1  Preheat oven to 160ºC fan/180ºC/gas 4 and line a 900g (2lb) loaf tin with greaseproof paper.

2  Gently melt the butter, golden syrup, treacle and dark soft brown sugar in a small pan over low - medium heat. Set aside once melted.

3  Sift the flour into a large bowl along with the bicarbonate of soda, ginger, cinnamon and nutmeg. 

4  Make a well in the middle of the dry ingredients and pour in the slightly cooled melted ingredients. Mix with a spoon or spatula until fully combined and smooth, then add then add the crystallised ginger.

5  In a small bowl, whisk together the eggs and milk, then pour this into the batter. Stir well until fully combined, then pour into your loaf tin.

6  Bake for about 45 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin for 10 minutes, then transfer to a wire cooling rack to cool fully.

7  You can get stuck in straight away, plastering it in real butter.But of you wrap it tightly in some kitchen foil and pop it in an airtight container, the flavours will develop over a few days. It might be a good idea to make two cakes. One to keep you going and the other to look forward to, unless someone lands unannounced for a cuppa tae. 

Roasted Cauliflower

 

The days of autumn are beckoning with this bright golden and seasoned spiced dish. That said, seasonings may be changed with what you have on hand and prefer; and may also change throughout the months to accommodate a more roasted seasonal palette. The cauliflower is tender however if you wish to have a more crispier texture replace half the olive oil with melted butter. Grated cheese may be added in the last 5 minutes of cooking time to give a more familiar cheesy cheerful flavour which is often associated with cauliflower.   

Roasted Cauliflower

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1 medium cauliflower, sliced into florets

1 pint cherry tomatoes

4 tablespoons olive oil

1/2 teaspoon sweet paprika

1 teaspoon curry powder

1/2 onion powder

1/2 teaspoon salt free dry herb mix

1/4 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 425ºF (220ºC). Line a baking tray with baking parchment. Set aside.

Place the cauliflower florets and cherry tomatoes in a large bowl and drizzle with the olive oil. Toss to evenly coat. 

In another bowl combine the paprika, curry powder, onion powder, dry herb mix, salt and pepper. Whisk together. Sprinkle over the cauliflower and tomatoes and toss to coat. 

Spread the cauliflower and tomatoes evenly on the prepared baking tray. Bake in the preheated oven for about 15 - 20 minutes or until golden and slightly tender crisp.  

Kapé Coffee

 

Kapé coffee not only helps to build sustainable livelihoods, it is a social venture that promotes ethically sourced, farmer-first direct trade coffee with Indigenous women coffee growers in the Philippine highlands, in the Cordillera and Davao regions. With unique batches roasted on the unceded Coast Salish territories of the Musqueam, Squamish, and Tseil-Waututh First Nations in Vancouver, Canada. 

The roast I was gifted was a limited run called, Ate Liezl Silvano, which has tropical fruit, red wine and floral notes. It is a lovely aromatic medium roast. To find out more about Kapé Philippine Coffee visit their website, www.kape.coffee or visit their Facebook and Instagram pages.  

It has been a lovely week of cake, flowers, coffee and so much more for me. Spending the end of summer, with just the right amount of autumnal coolness settling in, to keep one grounded and remember what lies ahead in the remaining months of this year.  

Tomato Relish

 

Tomato relish may seem reminiscent of Pico Gallo however it is different as it has no cilantro or lime. It may be closer to a rustic salsa in that it has fresh tomatoes, onion and jalapeños; plus it has a sharp zesty flavour and can be the absolute garnish or addition to any dish or meal. 

Tomato Relish

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2 large beefsteak tomatoes, finely diced

2 celery stalks, finely diced

1/2 red onion, finely diced

1/2 jalapeno pepper, remove seeds, finely diced

2 tablespoons apple cider vinegar

1 1/2 tablespoons sugar

1/4 - 1/2 teaspoon corriander seeds

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon fresh or dried dill

Prep and finely dice the tomatoes, celery stalks and red onion. 

Place all the chopped or diced vegetables into a large bowl. Slice the jalapeno pepper in half and scrape out the ribs and seeds, then finely dice. Add to the bowl. Toss the vegetables together.  

Add the vinegar, sugar, coriander seeds, salt, ground pepper and dill. Toss everything together and allow the relish to stand at room temperature for an hour. 

Refrigerate any leftovers in a well sealed glass container for up to two weeks. 

Notes: Roma, heirloom cherry tomatoes may be used. 

Our Garden of Delights

As you may have guessed I've been making a bit of basil pesto in my spare time and freezing it for those cooler autumn and cold winter days when comfort food is at its height. It will be refreshing and bright to have on hand and savour the flavour of our summer.  

 

More than a handful however here are just some of the many juicy tomatoes that have come from our wee garden and made it to our kitchen. Nestled in sandwiches, tossed in salads, simmered in sauces or ate as is, nothing compares to their fragrancy, bright bold colour and taste.  

Here is the infamous basil plant that has given so much and created some flavourful dishes. It was much taller before I took this photo but then again we have used so much already. The regrowth of this plant is amazing and I am sure by the end of the season we will have a bunch of lovely dried basil. The oregano plant we chose to leave inside, is much smaller, is thriving so well too.   

Our glorious tomatoes in action and blazing in the hot sun. Regrowth has been steady which has made for such a great tomato year in our garden. We also have peppers, both sweet and hot and their offering although fruitful has been a bit slower especially with the sweet peppers.  Last year we had such a wonderful yield with them that I had to freeze the remaining ones at the end of the season. Which was great as it provided us with peppers throughout winter. This year I think the hot peppers will exceed the sweet peppers, which is absolutely fine.  

Sun-dried Tomato Pesto

 

Basil pesto has its exquisite herbaceous appeal however sun-dried tomato pesto or Pesto Rosso as it is known in most parts of Southern Italy, has a sumptuously sweet tangy flavour. This recipe has the addition of a few fresh oregano leaves to give a subtle herb hint and cashews were used instead of almonds or walnuts. Another breezy meal that is deliciously glorious and savoury, and even better the next day, if there are any leftovers.       

Sun-dried Tomato Pesto

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1/3 cup unsalted cashew pieces

2 large cloves of garlic, roughly chopped

1 cup lightly packed fresh basil leaves

1 cup julienne style sun-dried tomatoes

5 - 6 fresh oregano leaves 

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup extra olive oil

1/2 cup grated Parmigiano Reggiano cheese (not parmesan)

Using a food processor, chop the cashews and garlic together.

Add the basil leaves, sundried-tomatoes, oregano leaves and salt and pepper and blend together until finely chopped.

Keep the food processor running and slowly add the olive oil. Then add the Parmigiano cheese and blend until smooth. 

Store in an air tight container with a thin layer of olive oil on top to prevent browning. The pesto will keep in the refrigerator for about a week or freeze for up to 6 months. 

Notes: If you cannot find Parmigiano Reggiano cheese then use another cheese such as Pecorino Romano, Pecorino Sardo, Gana Padano or Parmesan. You can substitute the cashews with almonds. If you have whole sun-dried tomatoes I recommend to roughly chop them a bit before using them.