Seeded Autumn Loaf.

Because however much I’m eating low-GI foods, there’s no way I’m going low carb with this appetite. :p And who doesn’t love a warm slice of bread and butter when the weather starts to turn cold? Just need to top it with some elderberry jam and pair it with a nice hot choc…

spiced autumn bread recipe

Ingredients.

  • 500g/17.5oz wholegrain flour
  • 1.5tsp baking powder
  • 1tsp cinnamon
  • 1tsp salt
  • 1/2tsp cayenne pepper
  • 1-1.5 cups of nuts and seeds (I used walnuts, brazils, sunflower seeds and pinenuts in equal porportions]
  • 2 eggs
  • water as needed
  • 2tbsp honey (optional]
  • seeds for topping (optional]

Utensils.

  • mixing bowl and spoon
  • loaf tin

Recipe.

  1. Preheat the oven to 160C/320F.
  2. Mix the dry ingredients thoroughly together.
  3. Mash in the egg and honey.
  4. Slowly incorporate cold water until the mix is a batter.
  5. Pour into a cake tin. Top with seeds.
  6. Bake until a skewer comes out clean. Ours took 45min, but it depends on how deep your cake tin is, how heavy your flour and how runny your batter. Far more variable than other loaves I have made!

Serve with butter and either cold cuts or jam. Or both.

Bonus: the last scraps from the garden. ^^

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For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.
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Dwarf Damson Tarts.

Called “dwarf” because this is the shortest pastry you can make without it being a crumble!

Ingredients:

For the pastry:

  • 200g sugar
  • 200g butter
  • 300g flour
  • 1 egg
  • cinnamon to taste

For the filling:

  • 300g damsons
  • 200g sugar

Utensils:

  • mixing bowl and fork
  • small pot and wooden spoon
  • tart tray, greased or nonstick

Recipe:

  1. Thoroughly blend the sugar and butter. Leave to rest.
  2. Stone and dice the damsons and put them in a pot on a low heat. Wait until they release some juice before turning the heat up. Stew them down as much as possible, and remember to keep stirring.
  3. When the damsons are fully softened, add the sugar and bring the mix to a boil. Set aside to cool.
  4. Mix the flour and egg into the sugar and butter. Divide evenly between 12 tart spaces and make sure the walls are reasonably high.
  5. Spoon some warm damson mix into each casing. Don’t overfill as any bubbling will make the tarts impossible to remove from the tray. They are far too short to withstand rought handling!
  6. Bake at 160C for 25 minutes. The casings should still be soft, but should not dent too easily.
  7. Fully cool before removing and serving.

These were awesome to eat and have motivated me to try and use up all my jam and pie-filling jars this year. Wish me luck! ^^

TTFN and Happy Hunting!

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

Oat Pudding.

Unsure what to call it. Not rice pudding as it was made with oat groats, but not porridge as it contained wholegrain oats. But it was nice.

Sort of fitting that an oats recipe goes up on Jon’s birthday. But I’m making a cake instead today. :p

Ingredients.

For the oats.

  • 2 cups oat groats
  • 1 cup porridge oats
  • milk to cover
  • 1tbsp butter
  • 1tbsp sugar

For the jam.

  • 3 cups raspberries
  • 10 plums
  • 1 stem rhubarb
  • 3 cups sugar
  • 1tsp cinnamon
  • 1tsp nutmeg
  • 1tsp paprika

Utensils.

  • large pot and spoon
  • chopping board and knife
  • small pot and spoon

Recipe.

  1. Soak the oat groats in milk with sugar.
  2. Chop the plums and rhubarb and mix with the raspberries. Put on a low heat to cook down.
  3. Slowly heat the oat groats to a boil and allow to cook.
  4. Mix the porridge oats into the groats and stir as they soak the remaining milk. You want a little bit of excess liquid when you turn the heat off.
  5. Add the butter on top of the oats and set aside to finish cooking in its own heat.
  6. Once the fruit is soft, add the spices and sugar and simmer, continually stirring, until the jam is thick.
  7. Serve the oats with a dollop of jam.

Oat pudding.

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

Fit Friday XXIX Fat Friday XVI. Carbs.

Done OK for the past few weeks, other than the carb issue. Every Harvest season I end up eating far too many carbs as there are fresh potatoes, pumpkins, plums, squash, apples, etc everywhere. Plus, it’s jam-making season.

But the last two weeks I seem to have got back under control with plenty of vegetable-and-meat stews and stir fries. Pie is still going in, as it should when it’s this good, but other than that I’m a carb saint and my body is quick to remind me of it.

Depression has been steady since I started avoiding most dairy and too many carbs and I’m finding the recombination of low-carb and low-dairy much easier than at first. Though pizza waffles still present temptation…

Workouts still progressing steadily. Deadlift restarted at 52.5kg without issues with form. Flat bench restarted at 30kg with still some positioning issues on my wrists. Squats 55kg, shrug 55kg, incline press 35kg, rows 35kg, overhead press 22kg, bicep curls 17kg. A few auxiliaries too. Trying to work in some more bodyweight activities again, like pullups, yoga and sprints, but the schedule is crazy already.

Plans for next week are continue eating reduced carbs to allow me to eat more pie, keep dairy low still, plenty of coconut and pork, caffeine boost due to hormone imbalance resurfacing and not wanting to have a meltdown for the next two months.

Should be adding 1kg or 2.5kg to each lift this week too, as I’m doing most of these weights easily and making good progress.

What updates does anyone else have on their fitness goals? 🙂

Belated WWW.

Sorry it’s so late. Just getting back into the swing of things and working around a new puppy, improved nutrition for when we’re TTC (around February or March, wish us luck!), new students and loads of writing, I’ve not had much time for recipes or fitness posts.

However I have completed my Beginner Homemaker book and got the timetable mostly in order, so regular recipe and fitness updates can return.

Recipe 1: My best pie crust.

Between a music festival and lots of jam to get through before berry season, I’ve been making many pies and I think I have worked out my best crust recipe yet.

Ingredients:

Makes enough for over one pie, so freeze or make snacks with the rest.

-2 cups plain flour

-3 eggs

-150g butter

-5tbsp sugar

-1tsp salt

Utensils:

-mixing bowl

-fork

Recipe:

1: Mash the eggs, salt and flour together.

2: Fold in the butter and sugar.

3: Knead until uniformly yellow. Fold in half, stretch and fold again at least 10 times.

4: Place in the fridge.

5: Bring to room temperature before halving the dough. When you roll it, roll it out nice and flat.

Recipe 2: Chicken pan stew.

Another new staple, can be mixed up with different seasonings but really makes for a wholesome and tasty dish on its own.

Ingredients:

Serves 4-6.

-6 deboned chicken thighs

-200g bacon

-2 onions

-2 carrots

-400g pureed tomato

-400g presoaked lentils

-400-800g presoaked butter or cannellini beans

Utensils:

-chopping board and knife

-frying pan

Recipe:

1: Chop the carrots and onions finely.

2: Place in a pan with tomato and lentils and bring to a boil.

3: Once boiling, turn down to a simmer and add the chicken and beans. Let both rest on top.

4: Turn the chicken once cooked on one side.

5: Once both sides of chicken are cooked, lightly salt and pepper.

WWW. Pepper Salmon and Bacon, Autumn Veg, Pumpkin Cake.

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Grilled Pepper Salmon and Bacon.

Ingredients:

-2 salmon filets

-100g/3.5oz bacon

-3tsp pepper

-a squeeze of lemon

Utensils:

-baking tray

Recipe:

1: Rub both sides of the salmon and bacon with pepper. I used a slab of bacon, but if you’re using sliced bacon you only need to pepper one side.

2: Place on a low heat under the grill until cooked-through and crisp on top.

3: Serve with lemon.

Autumn Veg Mix.

Ingredients:

-150g/5.3oz butternut squash

-100g/3.5oz pumpkin

-50-100g/0.5-3.5oz broccoli

-100-200g/3.5-7oz peas

-50g/0.5oz bean sprouts

-2 chillies

-the fat from the salmon and bacon

Utensils:

-chopping board and knife

-small pot

Recipe:

1: Chop the squash, pumpkin and broccoli.

2: Put on to boil in the pot with the chillies.

3: When the squash and pumpkin are tender, add the peas and beansprouts.

4: Boil until everything is tender.

5: Drizzle with salmon and bacon fat and a little onion powder.

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Pumpkin Cake.

Ours had A LOT of seeds, so maybe remove some if your pumpkin paste is too seeded.

Ingredients:

-the fibrous centre and seeds from 2 large pumpkins

-250g/8.8oz flour (self-raising or with agents)

-2tsp cinnamon

-5tbsp sugar

Utensils:

-scissors

-mixing bowl and fork

-greased or nonstick baking tray

Recipe:

1: Cut up the pumpkin. Remove excess seeds.

2: Mash with sugar and cinnamon.

3: Mix in the flour. Add water as needed.

4: Pour into the tray.

5: Bake at 200C/390F for 35min.

WWW. A Bake in a Pumpkin.

Yes, lunch yesterday was baked in half a pumpkin. Because we’re getting all Autumny. 🙂

 

Ingredients:

-lower half of a 4kg pumpkin

-4-5 chicken thighs

-300g butter beans (soaked)

-200g green peas (fresh or soaked)

-1 small aubergine

-2tbsp chilli paste

-1tsp pepper

-1tsp salt

-water

Utensils:

-chopping board and knife

-baking tray

-tin foil

Recipe:

1: Place the pumpkin into the tray, skin-down. Prick the flesh but not through to the skin.

2: Pour the beans and peas into the pumpkin. Cover with water. Salt and pepper.

3: Cut the aubergine into 1×1 inch squares. Add onto the legumes.

4: Rub the chicken with the chilli paste. Place beside or on the pumpkin. Buttering everything optional.

5: Pre-heat the oven to 200C.

6: Cook the pumpkin until the chicken and pumpkin have browned.

7: Take out, cover with foil. Return to the oven at 250C for 20min.

8: Serve with a sauce.

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