Mother’s Day is fast approaching and I can’t help but think of cake. I feel something light and spring like is needed. I know, how about a lavender honey cake scented with lemon and smothered in honey cream cheese icing? Sorted.
Autumn pears, fragrant honey and warming ginger come together for an easy bonfire night bake. These gingered pear almond honey cakes are not only delicious, but are easily portable. They’re the perfect antidote to overhyped Halloween and its transatlantic excesses. They can be eaten whilst watching the bonfire flames dance and the Catherine wheels spin – no tricks, just treats.
Age is supposed to confer wisdom, but the main thing I notice these days is that my joints are a little creaky. I try to alleviate this by getting as much turmeric into my diet as I can. This is the first time I’ve made it the star of the show, however. Building on my recent success with hemp milk, I decided to combine these two oriental power houses to make spiced turmeric milk. If the hemp doesn’t get you, the turmeric will.
In cold weather, there is nothing more warming and comforting than a big bowl of steaming soup. Or do I mean stew? I’m not entirely sure whether this Mexican bean soup is actually a soup or stew, but with a generous amount of vegetables, beans and spicy Mexican flavours, it certainly makes for a satisfying meal. It’s especially good when served with some hearty soda bread spiked with a little smoked chilli honey.
I have a bit of a thing for hot chocolate. So what better way to mark such a momentous and romantic day as this Honeyed Rose Hot Chocolate. Today is not only St Valentine’s Day, but also my blog anniversary. Yes, my blog, in its first iteration as Chocolate Log Blog and now latterly Tin and Thyme, is seven today.
These halva biscuits, adapted from a recipe for Sesame Crisps in Bake it Better Biscuits by Annie Rigg, really do taste like halva, only not as tooth achingly sweet.
Some say Autumn starts here in the Northern Hemisphere on 1 September, some say the 22nd. Either way the apple season has started and to me that means one of my favourite times of year with morning mists, clear warm days and cold nights – if we’re lucky. The first few apples have been gathered from my mother’s garden and honey apple cardamom mini bundt cakes were calling.
In my youth, when it was rare to know anyone who had travelled abroad, I was a lot more adventurous than I am now. At just eighteen I set off to work in a Swiss hotel in order to learn French, something I hadn’t managed to pick up at school. At various times I hitchhiked from home to France, to Spain and to Switzerland and when I had only just turned seventeen I went to stay with relatives of relatives in Egypt for a month.
Despite my love of chocolate, cakes, biscuits, puddings and most things sweet, I do not, as it may seem, indulge all day long or even every day. Most of the time, I try to eat healthily. One of our regular breakfast ingredients is kefir, which CT has been making for many years now. We drink it as it is, use it in smoothies, on muesli and add it to porridge. I woke up one Sunday morning thinking, why don’t I try making pancakes out of it – not a revolutionary idea I’m sure, but I’d not thought of it before.
For those not yet in the know, kefir is a fermented milk beverage, similar to yogurt but easier to make and with its own distinctive taste. The culture comes in the form of strange cauliflower like pieces and it grows. It comes from the Caucasus region and is highly regarded as a probiotic.