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Showing posts from August, 2019

Belly-Warming Baking With Jasmine

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Food from the oven serves two purposes in winter: first keeping your belly warm from the inside out with freshly baked, roasted or braised home cooking, and second keeping you cosy with the the heat kicking out from the oven while you prep. When you’re done, keep the oven door open to cool and pop a dish of water in, then leave the oven door open to cool. Your kitchen will get a little steamy, which is excellent for a centrally heated home — introducing some much needed moisture back into the atmosphere. Here are some ideas to get your kitchen (and belly!) fired up.Buckwheat Apple Skillet CakeA beautiful breakfast — perfect for the season.Caramelised Beetroot, Red Onion and Pecan Tart With a Quinoa-Almond CrustMy Christmas centrepiece for 2018, this delicious tart works all year round. Serve with steamed winter greens in the cold weather and a crisp salad come summer.Caramelised Orange and Pistachio Mung Dal CakeOranges are a blast of sunshine from neighbouring southern Europe in the …

Hemsley + Hemsley End of Summer Supperclub!

Hemsley + Hemsley End of Summer Supperclub!

Raspberry Bakewell Muffins

How To:1. Preheat the oven to fan 200ºC/Gas mark 7 and line a six-hole muffin tin with baking parchment liners or squares of baking parchment.2. Beat the eggs in a large bowl, then stir in the melted butter or coconut oil with the maple syrup, vanilla extract, ACV or lemon juice and salt. Sift the coconut flour and bicarbonate of soda into the batter and fold in well to ensure there are no lumps. It will thicken as the coconut flour absorbs the liquid.3. Divide the batter equally between the paper liners in the tin, then distribute the raspberries evenly between the liners, pushing most of the berries down into the batter and leaving a few to stud the top of each muffin for decoration. Sprinkle with flaked almonds if you like.4. Bake in the centre of the oven for 20 minutes until lightly golden at the edges, then remove from the oven and transfer to a wire rack to cool before serving.The post Raspberry Bakewell Muffins appeared first on HEMSLEY + HEMSLEY - healthy food and living.

Raspberry Bakewell Muffins

How To:1. Preheat the oven to fan 200ºC/Gas mark 7 and line a six-hole muffin tin with baking parchment liners or squares of baking parchment.2. Beat the eggs in a large bowl, then stir in the melted butter or coconut oil with the maple syrup, vanilla extract, ACV or lemon juice and salt. Sift the coconut flour and bicarbonate of soda into the batter and fold in well to ensure there are no lumps. It will thicken as the coconut flour absorbs the liquid.3. Divide the batter equally between the paper liners in the tin, then distribute the raspberries evenly between the liners, pushing most of the berries down into the batter and leaving a few to stud the top of each muffin for decoration. Sprinkle with flaked almonds if you like.4. Bake in the centre of the oven for 20 minutes until lightly golden at the edges, then remove from the oven and transfer to a wire rack to cool before serving.The post Raspberry Bakewell Muffins appeared first on HEMSLEY + HEMSLEY - healthy food and living.

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