It was the first weekend since moving in where we did not have any guests over. This meant we were very lazy and had a lie in and no cleaning/vacuuming/steam mopping was done 😀
I did however feel the need to go outside so took the kick-scooter to the local Tesco which was fun and quick and picked up some ingredients for ginger and chocolate chip cookies. Luckily it only started raining just as I got back home. The oven we use is gas and doesn’t seem to keep a consistent temperature, as such I’ve only baked a few times and the results haven’t been as good as I would have liked. If only the previous owners hadn’t installed a narrow 55cm wide cooker (designed for small kitchens) when the standard width ones are 60cm grrrr.
Anyhow, James had fun playing with his new camera and I got to make cookies.
Recipe – makes 30 cookies
140g plain flour
100g self-raising flour
1 tsp baking powder
1/2 tsp powdered ginger
1/2 tsp fine sea salt
150g unsalted butter, softened
100g light brown sugar
100g granulated sugar
1 egg, beaten
100g dark chocolate chips
100g crystallised ginger, finely cut up
Sieve together the flours, baking powder and powered ginger.
Add in the salt.
In a larger bowl, cream together the sugars and butter until light and fluffy.
Add the beaten egg, a little at a time.
Add the flour mix to the creamed mix and bring together, adding the chocolate chips and chopped ginger.
Lay out cling film and form the dough into two sausages.
Fridge for at least an hour.
When you’re reading to make the cookies, preheat the oven to 180C.
Use silicone mat or line baking sheet with parchment paper.
Cut the sausages into rounds, about 1cm thick.
Place the rounds on the sheets, leaving some space for expansion between then, about 4-5cm.
Bake for about 15-20 minutes, until nicely coloured.
Today was a nice lazy day. The sun was shining for once and we decided to make some granola to top up our supplies. We find that a handful of fruit (raspberries for tomorrow but we will switch back to strawberries which are cheaper), a couple of dollops of yoghurt (we should use natural yoghurt but find it smells too sour so use Onken flavoured fruit stuff which I’m sure has too much sugar) and a scoop of the granola fills us both up until lunchtime with no snacking in between required.
Granola recipe (makes enough for over a weeks breakfast for two people)
3 cups – rolled oats
1 cup – puffed oats
1/4 cup – flax seeds
1/4 cup – sunflower seeds
1/4 cup – pumpkin seeds
1/2 cup – almonds
1/2 cup – walnuts
1/2 cup – brazil nuts
1/3 cup – olive oil
1/3 cup – honey
Heat oven to 150 °C
Add all dry ingredients into a large bowl
Then add the olive oil and honey, mix
Line 2 trays with parchment paper
Pour the mixture onto the trays
Bake for 35 minutes
It can be poured into a large tupperware container straight away to cool (it means it won’t stick to the parchment paper as it cools)
After the excitement of making granola, we decided to also take advantage of it being the weekend and therefore us having more time by making delicious char siu pork with pak choi. We even made enough for leftovers, James has already got a reputation for being a foodie and he has only been in his job for 2 weeks, I suspect when his colleagues see the char siu pork it will reconfirm their suspicions of his food snobbery.