Posts tagged ginger

Gingerbread and Apple Pancakes

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Gingerbread and Apple Pancakes

The perfect start to a sunny Autumnal Sunday morning. I saw a version of these recently on a cookery show, however I always like to get some fruit into my breakfast in some way so I added some grated apple for texture and nourishment!

Pillowy, light and spongy pancakes are always satisfying. I haven’t got a huge sweet tooth so I appreciate homemade pancakes that haven’t been drowned in maple syrup or criminally, bacon…..! I had mine simply with Greek yoghurt and a spoonful of my pumpkin butter jam for sweetness. Drizzled with some sticky honey (the pancakes not me), I was ready to start the day……

  • 225g self raising flour
  • 3 tbsp light muscovado sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • pinch salt
  • ½ lemon, grated zest
  • ½ vanilla pod, seeds. Or a few drops of vanilla extract
  • 300ml milk
  • 1 large egg
  • 1 apple, grated and drained in a colander
  1. Place the dry ingredients in a large bowl and make a well in the centre.
  2. Add the lemon, vanilla and then whisk in the milk.
  3. Whisk in the egg and then add the apple. My apple was quite moist so it made the mixture a little thinner so I suggest draining the apple in a colander first or patting dry. I just added a little more flour and it still worked out fine!image
  4. Pour a little oil in a hot frying pan and fry large spoonfuls of the mixture for a few minutes until it begins to turn golden brown underneath and bubbles appear on top before flipping and frying for a few more minutes.
  5. Serve warm with yoghurt and honey or any other favourite accompianment!

These are also open to experimentation! Add any flouring, spice or fruit but be aware that wet fruit will add a lot of moisture. Try it with my pumpkin butter jamimage

Pumpkin Butter (Jam)

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I’ve been seasonally experimenting with pumpkins recently. They’re versatility and texture mean they are great in sweet recipes and desserts. This recipe is titled ‘butter’ but it doesn’t actually contain any……its more of a sweet, spicy, rich, deep jam that is great with pancakes, my pumpkin muffins, smeared on a toasted bagel or in a compote with yoghurt and granola for breakfast.

  • 1 can pumpkin puree [or you can roast and use the flesh from a pumpkin but this recipe called for the packed canned type….]
  • Approx 90ml apple juice
  • 1 tsp ground ginger
  • 1 tsp mixed spice
  • ½ tbsp cinnamon
  • Grating of nutmeg
  • 140g dark brown sugar
  1. Combine all the ingredients in a heavy based pan and heat. You may need to add a little more apple juice to make it thinner in order to heat it. Bring to the boil and simmer gently for 30 minutes until thick.
  2. Store in an airtight container in the fridge until needed.

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For the breakfast pots, I layered some pumpkin puree on the bottom, some Greek yoghurt mixed with a splash of vanilla extract and topped with blueberries and my granola!

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I saw the recipe called for pumpkin puree in a can and have always wanted to try this…..I slightly felt like I was cheating but it was good!

Bramble Mousse

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Bramble Mousse

 

Lovely and light, this mousse is the most quintessentially seasonal finish to a rich wintery Sunday roast beef. With the seasons blackberry harvest stashed protectively in our bloated freezer, I permitted myself a rationed supply for this little beauty…..

(Makes about 10 small glasses)

  • 500g cooking apples, peeled, cored and sliced
  • 250g blackberries (save a few whole ones for decoration)
  • 50g soft brown sugar
  • 280ml double cream, whipped to soft peaks
  • A few mint leaves for decoration
  • 125g ginger biscuits
  • 50g unsalted butter, melted
  1. If you are want to serve your mousse on a biscuit base, begin by bashing the biscuits in a bag with a spoon until you have fine crumbs and combine with the melted butter. Spoon into serving glasses and chill in the fridge.
  2. Combine the apples, sugar and blackberries in a heavy based saucepan and heat gently to release the juices. Cook for about 15-30 minutes until the mixture breakdown and becomes mushy and simmer for a couple of minutes.
  3. Place into a food processor and puree until completely broken down to a smooth paste.image
  4. Use a fine sieve and a metal spoon to remove the pips. This takes some elbow grease……you need to get all the pulp through the sieve into a clean bowl so you are left with a pure fruity nectar and now teeth tainting seeds!
  5. Now fold the fruit puree into the whipped cream until well combined.image
  6. Spoon over the top of the biscuit base or into plain clean serving glasses and top with a few whole blackberries and a mint leaf!