Taking it easy this weekend and mooching about at home. It's definitely the season for April showers, it's been non-stop rain, thunder and hailstones for the last seven days. Every hour or so it goes so dark you'd think the world was about to end and the chimney rattles with hailstones. Comfort food is in need when the weather is this unfriendly, so Saturday started with breakfast out and a little look around a second hand book shop.
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| The 'Mega' Breakfast! |
Decided on both sweet and savoury baking today, both recipes from the Meat Free Mondays cookbook. Sweet first (so it would be ready for the afternoon cuppa), a gingerbread cake with cinnamon, ginger, nutmeg and my favourite, black treacle. I added a simple lemon drizzle icing (inspired by Konditor and Cook's fine ginger cake) but was a little disappointed with the results. The black treacle is so subtle that it's almost undetectable. I think next time I will use molasses sugar and up the black treacle for a more defined taste. Still, it may improve, after all most spiced cakes need a little more time out of the oven before being eaten!
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| Gingerbread Cake with lemon drizzle icing |
The second recipe was more of a success, a savoury Mexican cornbread. This will be lunch next week with some salad (hopefully more than one day!). Again, I tinkered with the recipe a little and I think it worked well. I sweated off some spring onions and red and green chillies in a little olive oil and mixed this with a drained can of sweetcorn, chopped fresh coriander, chives, creme fraiche and two eggs.
To this I added grated cheddar, polenta (I used the quick cook kind), baking powder and a little seasoning before baking in a round (20 cm) cake tin for about 30 minutes at 180 degrees. An early sample went down rather well!!!
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| Mexican Cornbread |
This recipe is gluten and wheat free, high in fibre and full of interesting texture. Good for lunch boxes (that's were mine is heading) and picnics or with a simple supper of soup.
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