September is the month for blackberries, apples and green cobnuts. Yes cobnuts are good at Christmas to be sure, but eat them fresh in September and it’s quite a different experience. These blackberry & apple spelt pancakes with brown buttered cobnuts are a taste sensation – truly.
Carrot cake is one of our nation’s favourite cakes, apparently. Who would have thought something as healthy as carrots would appeal to such an extent? As I was dreaming autumn thoughts the other day, I had a sudden urge to try making carrot cake in flapjack form. It worked beautifully and these carrot cake flapjacks are just the best.
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.
As you may have gathered by now, I do like to cook and bake with the seasons. When I made my latest Suma order I had some autumnal baking very much in mind. I still have apples from my mother’s garden and although the wildlife got all of our cobnuts this year, hazelnuts are very much on my radar. So, I made an apple and hazelnut spelt rye sourdough bread loaf.
In this season of abundance and mellow fruitfulness, my mind very quickly turns to thoughts of preserving. I was just thinking it was about time I made some apple chutney, when a bunch of beautiful beetroot turned up in my veg box. My plans did an about turn and I ended up making the best beetroot chutney ever. As I spooned my finished chutney into jars, I couldn’t help but give thanks for the wonders of glass.
A splendid almond apple cake made with Cornish apples, ground almonds and flavoured with cider. The top, covered with flaked almonds and demerara sugar, has a satisfying crunch to it.
I was lucky enough to grow up with an Aga in the house. This meant plenty of slow cooked meals. There’s something about slow cooking that really brings out the flavours of ingredients and melds them into something richer and more flavoursome than the sum of their parts. These days, I only have an ordinary electric cooker, so I don’t tend to do much of that sort of cooking. At least I didn’t until I was sent a Von Shef slow cooker to try out. Those delicious childhood stews called to me and I knew I was very soon going to make a slow cooker vegetable stew.
A couple of weeks ago, The Book Shop, here in Liskeard, had a Books Are My Bag party. This entailed a local author coming in to read to the kids, music, a living statue in the window, jugglers and more. The colour for the event was orange, so what could I do but make some orange mini cakes?
This recipe for squash chilli chard feta pasties makes for perfect autumnal comfort food. It’s a vegetarian take on a traditional Cornish pasty filled with colourful seasonal veg and a bit of spice to keep out the chill. The pastry is really easy to prepare and makes them a joy to put together.
These delightful little apple cakes are lightly spiced with cardamom and full of autumnal flavour. They’re made with Mediterranean honey, which gives them an aromatic stickiness to the light sponge. If you only make one apple bake this autumn, make it these honey apple cardamom mini bundt cakes.