Two Crafty Brownies

Playing with Pumpkins!

Hello lovelies!

 

Before I go on about the merits of pumpkins, I must first just say.. Oh My Goodness! Did you see Jenny’s handmade wardrobe update? I am so very proud and impressed with the Other Brownie! She has achieved so much and her clothes are so special. One day I am sure I will give it a go myself, but in the meantime, I will just watch and admire Jenny’s endeavours. What an inspiration!

So this week has been the half term holidays. For me these breaks from school and work are always about ‘regrouping’ with my little family: Checking in with each other, talking about plans and dreams, a few adventures and a lot of down time. With the holidays comes a little bit more head space for all of this family stuff and that definitely includes more cooking and baking time. The hubby and I like to experiment and mix things up a bit with new meals and bakes - yummy things we don’t normally cook during term time, when most often we revert to tried and tested dinners and puds. You know, all those meals you could probably make with your eyes closed…...err….don’t try that at home!

For instance in the Summer hols, I experimented with ice cream making. Without churning in a special machine, I made this delicious mint choc chip ice cream, a Waitrose food recipe ..….

...and I made this blackberry and star anise sorbet, the recipe for which was adapted from here ......

If you have read our blog for a little while, you may also remember in the June half term hols earlier this year, I made a healthy watercress pesto, a tomato salad, home baked bread and these delicious bruschetta ……

This holiday has been no exception. I have been embracing the season and making spooky biscuits....

...and I've been playing with pumpkins.....#toomuchtimeonmyhands!

Like lots of families I suspect, pumpkins are not on our shopping list very often. Every year, my hubby carves one up and all those tasty innards go to waste! This year I had other ideas. I browsed pumpkin recipes in Pinterest and oh my, people like pumpkins! Such a wealth of recipes and so much inspiration! If you use pinterest (I would recommend it), check out our board ‘Yummy in our tummies’ where I have pinned lots of pumpkin recipes, amongst other scrumptious grub that Jenny and I want to try.

After being well and truly inspired, I decided to try my hand at a pumpkin cake. I started thinking about it in terms of a carrot cake, so I grated the raw pumpkin flesh, but the resulting cake was too wet and not cooked through. Instead of adjusting the quantities, I decided to treat it a bit more like a banana cake recipe. I roasted the pumpkin, so I could mash it and it worked! My brood gave it the thumbs up too!

My Honey Roasted Pumpkin Spice Cake

1 small - medium pumpkin. I used 150g (5 oz) roasted pumpkin flesh (skin taken off)

A dash of olive oil, runny honey and a sprinkle of rock salt (I did add some dried thyme too, because I wanted to use the rest of the roasted pumpkin for another recipe)

115g (4 oz) unsalted softened butter

115g (4 oz) golden caster sugar

2 large eggs

1 tsp vanilla extract

115g (4 oz) self raising flour

½ tsp baking powder

¾ tsp ground cinnamon

Prepare the pumpkin by cutting into large segments, scooping out the seeds and setting them aside, then cutting down further into chunks. Place on a baking tray, drizzle over some olive oil, runny honey and add a sprinkle of salt (and dried thyme if you wish).

Roast the pumpkin chunks in the oven at 180c for about an hour, taking them out at intervals and giving them a toss. The roasted pumpkin will be beautifully soft and caramelized and so yummy!

Scoop out the flesh from the pumpkin chunks and weigh out 150g (5 oz). Mash well with a fork or potato masher and set aside.

Sieve the flour, baking powder and cinnamon together.

Beat the butter and sugar together in an electric mixer until light and fluffy. Add the eggs one at a time with a spoonful of flour, beating well between additions. Add the vanilla extract and beat again.

Using a spatula, fold in the mashed pumpkin, followed by the flour mixture.

Pop into a round 8”/20cm lined loose-bottomed sandwich cake tin (you could double the recipe and make a sandwich cake) and bake in a preheated oven at 180C for about 22 mins, or until a skewer inserted into the cake comes out clean.

Leave in the tin to cool for 5 mins then take out of tin and cool on a wire rack.

Enjoy warm with a dollop of creme fraiche or leave until cold and smear some cream cheese frosting (such as the one from this recipe) on top - delish!!

I used the rest of the roasted pumpkin flesh to make a variation of this Pumpkin Hummous recipe . I pureed 430g of roasted pumpkin, with a clove of garlic, the juice of one large lemon, 2tblsp olive oil, 3 tblsp water and 3 tblsp tahini. Served with a drizzle of olive oil, another squeeze of lemon, a sprinkle of smoked paprika, chopped fresh coriander and toasted pitta to dip, this recipe surprised me with its yumminess!

Those pumpkin seeds didn’t go to waste either. I was inspired by this Jamie Oliver recipe to roast my seeds with runny honey and a pinch of salt. The kids love them so much they were gone before I had time to take a photo!

Have a wonderful weekend and if you celebrate Halloween, have a spooky one darlings!

Lucy xxxxxxxxxxxxxxxxboo!xxxxxxxx

Cherry Sauce......

Hello friends! I hope things are well with you wherever  you are. It was a good week here in Two Crafty Brownieland, Lu and I held our first giveaway over on Instagram. It let us see how our planned products are going to look, and I must confess we were quite pleased with how things looked! We are beavering away trying to get things sewn ready for a shop launch, and a market later on in the year. It just takes so long!

Pottering about our High Street, I kept being distracted by the huge cherries that were on sale. Cherries are one of my favourite fruits, and I gorge on them in the summer months and then miss them for the rest of the year! The past couple of years, I have stoned big batches, frozen some loose, and made the rest into cherry sauce. This recipe is from one of my favourite books, it's actually in the blueberry section, but the recipe works for cherries too.

What you need is

500g cherries

30g sugar (you can use as much or little as you like, I halved the original recipe. I always use dark brown or molasses sugar for a deeper flavour)

2 level tsps cornflour

pinch of salt

What you do is

Stone the cherries. I have my trusty little gadget below.

Pop them in a large lidded pan on a medium heat, you don't need to add any liquid.

Once some juice has formed, spoon a bit out and mix the cornflour into it

Add this back to the pan and simmer on low for about half an hour

I love eating this on my porridge, swirled through some yoghurt, blitzed in a smoothie, or over some vanilla icecream. You can pick out the cherries to use in cakes or muffins. I freeze it in a muffin tin and use it all year round!

Well, I am in the Borders, and am off this morning to meet Anne, who has read our blog right from the very start. I can't wait! I'll tell you all about it soon.

Much love to you all, darlings!

Jenny xxx

Bruschetta or Bust!

Hi lovelies!

Jenny's Nanaimo bars are to die for! Do check out her recipe in last week's post and have a go at making them. You won’t be disappointed!

This week turned out to be not at all as expected. The kids and hubby were home for the half term. Although the diary was pretty empty in terms of concrete plans, we had talked about getting out and about in London Town, doing what we often do, packing a lunch, setting out on bus, tube or on foot and finding beauty in our city. There is so much to see and do even if you have been living here for years. However, my big girl was not very well for most of the week, poor love, so the family adjusted and mostly we stayed close to look after her. We had a few wet days too, so we shifted into ‘rainy day mode’ for our half term hols!

Apart from the odd bit of bickering (naturally!), this meant cuddling up watching films, with little bowls of goodies to munch.....

Playing lots of board/card games whilst remembering not to be too competitive - some people (not mentioning names but it might be the other adult!) had to be reminded to let the little ones win….sometimes!..

Painting pretty henna designs on the kids hands....

Block printing onto little book bags.....

Taking more photos of my lovely birds (of course!)......

And reading - my big girl and I are into our classics at the moment.....

We did lots of baking and making tasty, comforting things to eat too!

My hubby is the bread baker in our family and with permission, here is his recipe (thanks D!). He usually makes 2 large loaves in one go, so half his recipe if you don’t want that much!

D's Mixed Flours Bread

1.3kg strong bread flour (800g white, 300g wholemeal and 200g multi-grain is his preferred mix but change it up if you wish), ½ tsp salt, 2½tsp sugar, 2½ tsp fast action yeast, 2 tblsp sunflower/olive oil and approx 800ml* warm water. *My hubby says he 'feels' the amount of water!!

Combine all ingredients by hand (D's preferred method, but of course you can use a food processor with dough hook fitting), until a dough is formed, split into two (if using above quantities) and knead each for 10 mins or so. Leave each half in an oiled and covered bowl in a warm place for 50-60mins, then re-knead for 10mins. Shape each into a bloomer and put onto an oiled oven tray, covered with oiled cling film for another 20mins. Place into a preheated oven at 220°C for 28-30mins.

 

My Watercress Pesto

I bought some watercress, great for its high iron content, and decided to make some pesto. Here’s my recipe: 150g watercress washed, 60g pine nuts lightly toasted, 60g parmesan cheese freshly grated, 150ml olive oil, 1 large clove of garlic peeled, salt and pepper…….

Pop all ingredients into a food processor and whizz to the desired consistency. Yummy in our tummies!……

You can do so much with pesto of course and mixing it with cooked pasta is probably the most common. However, we thought we would try something different and try and combine the hubby’s bread and my pesto in one dish. So, we made some pesto and tomato bruschetta.

Our Pesto and Tomato Bruschetta

To making the tomato topping, we combined 280g of cherry tomatoes finely chopped, ¼ medium red onion finely chopped, small handful fresh thyme and oregano finely chopped, splash of olive oil, drizzle of balsamic vinegar. I could eat this tomato salad on its own - it so yummy yet so simple! This quantity topped about 3 large slices of my D's bread.

To assemble the tomato bruschetta, simply spread some pesto onto toasted slices of bread, top with the tomato mixture, a sprinkle of salt and pepper and enjoy! You could also add a slice of mozzarella in between the pesto and tomato toppings for more deliciousness!

No doubt the sun will be out and all will be well for everyone being back at school next week, but hey ho, that’s how the cookie crumbles or even how the bruschetta breaks…tee hee! Onwards and upwards! What do you do when things go a bit pear-shaped and you have to stay put - quilt, crochet, bake, all of the above….?

Wishing you well as always lovelies,

Lucy xxxxxxxxx

Pancakes!

Hello friends! How are you doing? Here in Two Crafty Brownieland, we have been doing our best to keep our spirits up in these long, winter days. Having grown up in Malawi, where there are essentially two seasons, hot and wet or cold and dry, I am beguiled by the seasonal changes here in the UK. Summer is my favourite, but I am quite happy when the days start to draw in, the lights come on early and the preparations for Christmas start. I love the scent of woodsmoke in the air as I get home, and the planning of warming, hearty casseroles and puddings. By February though, I am starting to flag. Christmas is over, and Spring seems far away. So I try to get through these months with simple rituals that bring light and cheer to these dark days.

In January, we always celebrate Burn’s night, the birthday of Scotland's most famous poet. My husband is Scottish, and his dad throws himself wholeheartedly into the reading (and singing) of Robbie’s poems. Much whisky is drunk, and the evening feels like a warm, bright beacon in January.

 

And in February, we make pancakes on Shrove Tuesday (9th February this year). We make pancakes a lot in our house, but on Pancake Tuesday I feel it's totally acceptable to have them for breakfast and pudding!

 

I have two ‘go to’ pancake recipes, one for the small, fluffy American style pancakes, and one for the larger, thinner crepes. I love these recipes because they are easy to remember, and I can rustle them up from my head, even when we are away. There’s nothing like hot, thick pancakes with bacon and syrup to brighten a cold, wet morning on camping holidays! (I'm not sure Lucy would agree.....)

 

My first recipe is from Rachel Allen, http://www.rachelallen.com This makes 6 pancakes, which many years ago was just enough for breakfast for two small boys. It's easily doubled or tripled.

What you need is

100g self-raising flour

25g caster sugar

1tsp baking powder

1 egg

125 mls (½ cup) milk

 

What you do is

Mix the dry ingredients with a whisk.

Make a well in the centre and add the egg and milk.

Mix well

Heat a couple of tbsp oil in a frying pan on a low heat (otherwise they will cook too fast and the outside will burn before the middle is cooked.

Drop tablespoons of the mixture into the oil. They are ready to turn when bubbles have formed on the top.

Serve with bacon, maple syrup, golden syrup, or any other toppings of your choice!

 

Crêpes à là règle du trois (pancakes of the rule of three)

It took me ages to settle on a recipe for large pancakes. This is a common recipe used in France, so it must be good! It's a well known ratio of ingredients so I can't attribute it to any particular person. I usually do the rule of two, that makes 12-15 pancakes depending on your pan.

What you need is

300g plain flour

3 eggs

3 cups milk (750mls)

3 tbsp oil

What you do is

Whisk the ingredients together well.

Wipe your (preferably non stick) frying pan with some kitchen towel dipped in oil and put on a medium heat.

Put a small amount of batter into the pan, turning the pan so the batter coats the base. It takes a few goes to get the amount right, and I always tell anyone nearby that the first pancake never works! About half a cup works for my pan.

When the top is dry, toss into the air and catch…….. Just kidding, I absolutely can't do this! Turn the pancake carefully with a spatula!

Serve with lemon and sugar, maple syrup, or ice cream and blackberry sauce!

Will you be making pancakes with me on Tuesday?

And just in case you are wondering whether we have given up being crafters and started a food blog, Lucy and I will be sewing again over the next few weeks, showing you how many things you can make out of an old shirt and jumper. And behind the scenes we are busy designing for our shop, opening in the next few months! Very exciting, we can't wait to show you what we are planning.

Take care, my lovelies, I hope you find many things to treat and soothe your souls.....

 Jenny xxx

 

'Not Just For Pasta' Pasta Sauce

 

Hello friends,

I do love to cook. However, I spend so much time in the kitchen preparing meals for my brood, I do sometimes like to think of ways to make things easier and save time. Cooking ahead and freezing is one such way and this is what I do with this recipe. But once I have made the basic sauce, it can then be used in a variety of ways for a number of different meals, which is why I like it and make it so often. Once all the chopping has been done, it is quick and easy to make and just needs to be left, stirring occasionally to make a thick, rich, sweet sauce. The ingredients are reasonable and it goes such a long way. For these reasons, this is a recipe I have every intention of teaching my kids as they get older; one that will be useful, when they step out on their own.

I really can’t remember the origins of this recipe. I can imagine it might very well be an adaptation of my Mum’s ratatouille (yes, I did have to look up that spelling!), which I loved even though I didn’t like veg very much when I was younger. I do agree that we should declare there is veg in a recipe, so our kids are informed and educated about the benefits of a healthy diet…...However, I do confess, I cut the veg quite small so my kids, who happily eat lots of veg and salad, don’t give me a hard time about the aubergine. Maybe it’s the texture? For a smooth consistency, I do sometimes blitz the sauce in food processor, depending on the meal.

What you need is:

 

2 - 3 tblsp olive oil

1 large onion (I used red) finely chopped

4 cloves garlic crushed

3 large courgettes chopped into small cubes

1 aubergine chopped into small(er!) cubes

(You can use whatever veg you like really: Leeks, peppers, carrots, squash…)

Handful of chopped sun-dried tomatoes

2 tblsp dried thyme

1 tblsp mixed herbs

1 bay leaf

(I sometimes mix it up a bit and add basil and oregano instead of mixed herbs and I often use fresh herbs if they are growing in the garden at the time)

4 tblsp tomato purée

2 x 390g cartons chopped tomatoes

3 tblsp worcestershire sauce

pinch salt and pepper

This quantity of sauce made 3 meals for 5 people (3 of whom are hungry kids, 1 of whom has the appetite of an adult!).

What you do is:

Heat the olive oil in a pan. I have used a cast iron, heavy-bottomed (tee hee!) pan. Add the chopped onions and fry on a medium heat for 5 - 10 mins. Add the crushed garlic, chopped courgettes, aubergine and sun-dried tomatoes and fry on a low to medium heat for 10 - 15 mins to soften, stirring when needed. If at any time, the veg sticks, add a splash/sploosh/glug of water.

Add and stir in the herbs, tomato purée, chopped tomatoes and worcestershire sauce. Simmer on low, stirring every 10 mins or so, for about 40 mins, until the sauce has reduced and thickened.

Enjoy in the following ways...............

Simple Veggie Pasta Supper: Mix one third of the sauce with cooked pasta and top with grated cheese. The kids love this and if the sauce has been cooked ahead, it takes about 15 mins.

 

Pasta bake: Add tuna or chopped chorizo to one third of the sauce, mix with cooked pasta, put into an ovenproof dish, top with grated cheese and bake in the oven until the cheese is melted and browned.

Macaroni Bolognaise bake: I credit this meal to my big girl and the cook at her school. The cook used to make macaroni cheese and a meaty bolognaise sauce and serve them separately, and my big girl had the idea to put them in the same dish (a bit like lasagne) and bake in the oven.  Purée one third of the quantity of sauce in a food processor or using a hand blender. Fry 800g beef or lamb mince until browned, add the puréed sauce and simmer for about 20 mins. Make a white sauce (basically melt butter, add and stir in plain flour, add milk a little at a time, stirring all the time, until you have sauce. I add grated cheese too. You can find white sauce recipes online). Add the white sauce to 350g cooked macaroni. Put the meat sauce into a deep oven proof dish, followed by the macaroni. Top with grated cheese and bake in the oven at 180c for about 30 mins. Serve with salad or steamed broccoli. Yum! Even though we all have good appetites, we usually have leftovers for lunch or dinner the next day.

 

Pizza: Purée about a third of the sauce in a food processor or using a hand blender. Make your dough. I use a recipe from this book which is no longer in print, having been printed in 1989! 1lb 6oz plain flour, 2 tsp easy/fast action yeast, pinch of salt, 1 tblsp of olive oil and approx 350ml warm water. This quantity makes 3 large pizzas. Roll out your dough once doubled in size, add a thin layer of sauce. Add your toppings and cheese and bake for about 13 mins at 200C. In the past, I have also made mini pizzas for a party, which go down really well!

 

My roasted aubergine with feta cheese dish: This is a meal I enjoy all by myself. As mentioned the kids aren’t fond of aubergine and you can’t hide the aubergine in this! Use about a quarter of the quantity of sauce and perhaps when making the sauce, change the aubergine in it for sweet peppers. Slice one aubergine either length or width ways and roast in the oven or griddle in a pan using a splash of olive oil. Once baked/cooked, top with the cooked sauce and some diced feta cheese. Yummy in my tummy!

 

I am sure there are many more ways of using this sauce in other meals. I’d love to hear your ideas!

Take Care lovelies,

Lucy xx

PS - I would just like to take this opportunity to thank my hubby and kids who, although they love My Not Just For Pasta Pasta Sauce, have had to eat it many times in the last couple of weeks so I can take nice pics for our blog!