A little oasis of thoughts and things that fill my life. All images and text are copyright and belong to F. Berry 2011.
Tuesday, 29 January 2013
Sunday, 27 January 2013
Steamed Ginger Sponge Pudding.
Perfect to bring a fragrant, warming glow to the dinner table on a cold midwinter's evening.
Rub 50g of butter into 225g of self raising flour, 2 tsps of ground ginger and a small pinch of salt.
Stir in 50g golden caster sugar, 2 egg yolks, (whisk the whites until fluffy) 2 tbspns golden syrup, 2 tbspns milk and an inch of grated fresh ginger. Stir in the whisked egg whites carefully.
Pour into a buttered pudding basin and cover with pleated greaseproof paper then steam in a lidded pan for 2 hours.
Turn out onto a plate and drizzle with golden syrup.
Serve with custard.
Rub 50g of butter into 225g of self raising flour, 2 tsps of ground ginger and a small pinch of salt.
Stir in 50g golden caster sugar, 2 egg yolks, (whisk the whites until fluffy) 2 tbspns golden syrup, 2 tbspns milk and an inch of grated fresh ginger. Stir in the whisked egg whites carefully.
Pour into a buttered pudding basin and cover with pleated greaseproof paper then steam in a lidded pan for 2 hours.
Turn out onto a plate and drizzle with golden syrup.
Serve with custard.
Friday, 25 January 2013
Tuesday, 22 January 2013
Monday, 21 January 2013
Friday, 18 January 2013
Joy the kitten.
We have a new kitten, a rescue cat called "Joy". She's 4 months old and still very timid, but every day she's becoming more used to us. She is completely bonkers at times!
Wednesday, 16 January 2013
Frosty Diamonds.
It's very cold this morning and everything is adorned with frosty diamonds. The spiders' webs look spectacular.
Tuesday, 15 January 2013
Posh Pumpkin Soup
This is my version of a beautiful soup I enjoyed whilst staying at the Gleneagles Hotel.
Fry an onion, diced butternut squash and sweet potato, add vegetable stock and season. Simmer for 20 minutes before blending.
Serve with pan roasted pumpkin seeds and some slivers of tart apple.
Fry an onion, diced butternut squash and sweet potato, add vegetable stock and season. Simmer for 20 minutes before blending.
Serve with pan roasted pumpkin seeds and some slivers of tart apple.
Tuesday, 1 January 2013
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