Having some pumpkin leftover from my pumpkin soup tonight, I thought I’d try my hand at some pumpkin cupcakes. I so love a little but of pumpkin spices and flavours. The buttercream topping was a hit too with orange colouring.
160g Plain Flour
250g Grated Pumpkin
1 tsp allspice
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp bicarbonate of soda
1/4 tsp nutmeg
1/4 tsp salt
100g light brown sugar
60g Caster sugar
75ml olive oil
2 large eggs
For the Buttercream
100g softened butter
250g icing sugar
2 tbsp milk
1 tsp vanilla essence
orange food colouring
- Preheat your oven on convection bake to 190 deg and line a muffin tin with cupcake holders.
- Combine the flour, allspice, baking powder, cinnamon, bicarbonate of soda, nutmeg and salt in a large bowl set aside
- In another bowl whisk the grated pumpkin, sugar, olive oil and eggs until combined
- Add the wet mixture to the dry mixture and fold in to combine together, spoon the mixture into the cupcakes (about 1.5 dessert spoons in each case)
- Bake for 18 minutes, remove and allow to cool
- In a separate bowl whisk the softened butter until creamy, add in half the icing sugar and mix, then add the other half with the vanilla essence until combined, add about 1 tbsp of milk and mix until smooth (you may need another tbsp of milk if still to thick. Add the food colouring until you reach your desired colour.
- Put buttercream into a piping bag and pipe on top of cooled cupcakes. Devour!
I am always trying to improve my recipes and my icing for my Empire Biscuits just wasn’t right, so I decided it needed to be a bit harder and went for Royal Icing. Turned out this is much better as it goes hard pretty quick. Good if you want to decorate them.
Makes enough for a 20cm Cake or 12 biscuits.
400g Icing Sugar
2 egg whites
1/2 tsp water
- Using a whisk, bring the egg whites to a frothy consistency
- A little at a time spoon in the icing sugar (& yes it WILL go everywhere, this was my kitchen worktop after….lol)
- Add the little water and whisk until you get stiff peaks.
- Now you are ready to use. At this point you can use food colouring and colour to decorate your biscuits of cake.
I made some Scottish Empire Biscuits using my trusty Recipe.
This little recipe was from Hotpoints Website , a great little find, these were super tasty & I do love Italian flavours so was a perfect little lunch today.
I made the dough yesterday and left in fridge overnight so it was ready to use today.
For the Dough:-
400g Bread Flour
7g Dried Yeast
300ml Luke warm water (approx 35-40 deg C)
1 tsp caster sugar
1 tsp salt
- Pour the yeast and sugar into the luke warm water and allow to activate, approx 10 minutes or until you see it frothing.
- Sift flour into a mixer bowl with the salt and make a well in the middle. Pour the yeast into the flour and on a low speed start to bring together the dough. Knead in the mixer on low speed for approx 10-15 minutes until it becomes elastic.
- Put into a slightly oiled bowl and place in the oven on rising programme for 2-3 hours. (or leave at room temperature for a few hours or until doubled in size)
- Remove from oven and knock back, separate into 2 or 3 batches if not making the full 6. I only made 3 and used 250g of dough which I put back into the oven to prove again for 1 hour. I put the other 2 amounts (approx 200g each) into an airtight bag and froze. You can freeze this dough for up to 3 months and use as pizza dough later.
For the Filling:-
8-10 cherry tomatoes – halved or quarted
Edam cheese – cut into cubes
2 tsps of Mixed Italian Herbs
2 tsps of olive oil
Salt & pepper
- Place the tomatoes, oil, S&P & herbs into a bag (or bowl) and coat.
- Spray a tin with spray oil and roll out the dough, not too thin, and press dough into the tin, allowing enough for the lid.
- Spoon the mixture into the dough case and top with the Edam cheese, pull the lid over and seal.
- Brush with a little milk and if you have any left over tomatoes press 2 into the top of the dough.
- Bake in a preheated oven at 185 deg for approx 25-30 minutes.
I recently purchased a new cookbook by Pinch of Nom, I loved their last one so had to get their new one. This is a recipe from their Fakeaway options and at under 400 calories per serving it is definitely my new takeaway at home. Super tasty no compromise on flavour at all. I served with a little Basmati and Wild Rice along with my homemade Sweet Potato Roti, a perfect Saturday night home takeaway.
Makes 2 Servings
2 Chicken Breasts – cut into small chunks
1 red onion – diced
1 garlic clove – grated
1 cm piece of ginger – grated
1 tsp chilli flakes or 1 red chilli- diced
1 tsp curry powder**
1 tsp mixed spice**
**(I used this as an alternative to gram masala as I didn’t have any)
1 tsp cumin
1 tsp ground coriander
1 x 400g tin tomatoes
100ml chicken stock – 1 stock cube
1 red pepper – diced
1 tbsp chopped fresh coriander to serve.
- Heat a little low fat spray oil in a fry pan on medium heat
- Brown the onion, garlic, chilli and ginger together for a few minutes
- Add the chicken and brown all over.
- Next add in the curry powder, cumin, mixed spice, ground coriander and mix through until coated.
- Add in the tin tomatoes, red pepper and stock and bring to the boil then reduce and cook on a low heat for about 15 minutes lid on, then 15 minutes with lid off to help thicken the sauce slightly.
- Serve a sprinkle with some fresh coriander…..YUM!
Looking for something a bit more tastier and a healthier more nutritious option to go with my healthier option curry tonight, having a sweet potato left over from last weeks shopping I decided to try this……and well, it turned out amazing, super tasty and the structure held very well too.
1 large Sweet Potato
1 cup of plain flour
1/2 tsp turmeric
1/2 tsp chilli flakes
1/2 tsp cumin
Salt & pepper to taste
- Start by steam cooking the sweet potato (I used my steam pot and steamed for 6 minutes by slicing into 1-2cm thick slices), do not roast as this will not give you the same flavour.
- Allow potato to cool in a bowl then mash and add the spices and flour. With your hands bring to a dough.
- Flour a surface a cut the dough into 6 pieces. Roll out each piece as thin as you can.
- Heat a little oil (not too much or it will burn too quickly) in a fry pan on a very high heat and cook until you see the dough start to bubble, then turn over and cook for a further minute, remove & continue with the rest.
- If you have any leftovers simply vacuum pack and store either in the fridge for later of you can freeze.
Oh yum, this might seem a bit odd but the toasted oats give this eggy bread a bit of a crunch that tastes so good. A Good protein breakfast too.
Makes 2 Slices
1 tbsp milk
2 large eggs
30g Scottish Oats
2 thick slices of bread (of your choice, but Brioche & Tiger Bread give extra flavour)
Maple Syrup to serve
Salt & pepper to taste
- Beat the eggs and milk together and decant into a large dish, season.
- Place the bread into the egg mix and allow bread to soak up the egg, turn over so both sides are soaked.
- Then place into the Scottish oats and coat.
- Heat some spray oil or butter in a large fry pan and heat on a medium to high heat.
- Place the bread into the pan and leave to cook for about 3-4 minutes on each side until slighty toasted.
- Finally, remove and drizzle Maple Syrup over….Devour! Yummy!
It was Blowin’ a Hoolie here today (very windy) & that just calls for something warm and home comforting. This was a tasty quick option in my kitchen tonight and certainly hit the spot.
Makes 2 portions
150g Butternut Squash – chopped into cubes
150g Sweet Potato – chopped into cubes
1 onion – chopped finely
60g Chorizo – sliced
1 garlic clove – minced
1/2 tsp nutmeg
1/2 tsp dried sage
Salt & pepper to taste
Handful of chopped carrots, sweetcorn and peas (I used frozen)
300ml chicken stock
- Heat some low fat spray oil in a pan and fry the chorizo for a few minutes, remove with a slotted spoon and drain on a kitchen towel.
- Add to the pot the onion, garlic, sage & nutmeg and fry until onions are softened.
- Add the sweet potato, butternut squash and vegetables and stir until coated.
- Add the chicken stock with seasoning and bring to the boil, then simmer for about 15 minutes or until squash and potato are cooked.
- Remove lid, add back to the pan the chorizo and spinach and stir in the cream allow spinach to wilt for a few minutes, stir through. Serve.
You could also sprinkle some nuts over for a more nutritious serving.