As pumpkin spice latte season approaches and I continue to avoid Starbucks I thought it was time to get on with making my own coffee.
I followed the following recipe from foodnetwork.com but it basically comes down to the following:
1 or 2 tablespoons of pumpkin puree (can from Waitrose)
1 or 2 tablespoons of sugar
1 cups soy milk
1/2 tea spoon vanilla extract
mix them all up and heat them by either steaming with a frother or in the microwave.
Add a shot or two of espresso.
Chop up a few mushrooms, as many as you fancy.
Chop up finely, half a clove of garlic. Rub some sea salt on it to grind it up a bit.
Melt some butter in a frying pan, add a tablespoon of flour
add the mushrooms
fry a bit
add a quarter of a stock cube
add some cream. Bring to the boil and then simmer for a bit.
Boil the kettle.
Put half a cup of cous cous in a bowl.
Add 3/4 cup of boiling water to the cous cous.
Add a pinch of salt.
Cover for five minutes.
Stir a bit.
Cover for five more minutes and then the food will be ready.
Add the mushroom mix to the cous cous.
Delicious and lovely.
Posted in 365, Food, Recipes
I no longer need Starbucks (or a boyfriend), I have white chocolate syrup and it is better than good. I used this recipe from food.com but didn’t have some of the original ingredients so substituted.
Here’s my version:
1 (150 ml) can sweetened condensed milk
1/2 can water
1/2 can cream
1/2 cup sugar
1 tablespoon vanilla
1 teaspoon instant decaf nescafe
100g white chocolate
I added all the ingredients in together and then stirred until they reached a simmer then kept it like that for a couple of minutes and then took off the heat.
I’ve been whisking every few minutes to keep chocolate together. To finish up “pour into bottles and refrigerate. You may need to let it get to room temp at the end of the bottle.”
Read more at: http://www.food.com/recipe/white-chocolate-mocha-syrup-recipe-376916?oc=linkback
Here’s my tribute to the Great British Bake Off which is back on the telly, my attempt at Mary Berry’s scones recipe.
These are the ingredients you will need:
450g (1lb) self-raising flour
2 rounded tsp baking powder
75g (3oz) butter
50g (2oz) caster sugar
2 large eggs
about 225ml (8fl oz) milk
clotted cream or double cream, whipped
Preheat the oven to 220°C/425°F/gas mark 7. Lightly grease two baking-sheets.
For the instructions visit the website so I don’t infringe any copyright by just taking Mary Berry’s work. Briefly:
It doesn’t take much – rub the butter into the flour; mix in the sugar; top up the two eggs with milk until you get to 300ml and then mix.
Roll out on to a floured surface and cut with a round shape. Push round cutter in and then pull out, don’t twist.
Bake for 10-15 minutes.