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{Breadmaker Recipe but I just use the machine as a mixer as I havna the strength to mix & knead…}



275ml {10 fl oz / 1 & 1/4 cups} water

2 Tblsp Olive oil, plus extra for drizzling
450g {16 oz / 3 cups} Strong White Bread flour {You can make with half soft grain / wholemeal / Spelt }
1 & 1/2 tsp salt
2 tsp Caster sugar
7g / 1 & 1/2 tsp / sachet of Fast-acting yeast

Semolina or Polenta for dusting bottom of dish
Fresh or dried Rosemary for sprinkling
Sea Salt


Put the ingredients into the pan in the order they appear in the recipe
Set to “Dough” programme


{Or just mix in a bowl, knead for 10 mins}

Oil a large 30cm / 12” pie dish -Sprinkle the dish with semolina/ Polenta to prevent sticking {not essential},

Turn the dough onto a lightly floured surface and quickly knead

Shape into a ball and press into the dish.

Cover with oiled paper and leave to rise in a warm place until doubled in size
Dimple the surface with your fingertips, gently drizzle Olive oil into the holes and sprinkle with Rosemary and Sea salt

Bake at 190C / 425F / Gas 7 for 15 - 20 minutes or until well-risen and golden

Drizzle with a little more Olive oil and eat warm

{Reheats best wrapped in foil in a steamer or in the oven}

Sprinkle with dried Basil, or ready-to-eat finely chopped Sun Dried tomatoes, Stud with black olives, drizzle with oil & sprinkle with grated Parmesan cheese etc...

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  • 4 months later...

Now that pumpkins are back in the shops at last!


Pumpkin Pie  {American recipe}


3 large eggs 

2 cups cooked pumpkin puree or 1 x 15 ounce can (425 grams)

1/2 cup (120 ml) heavy whipping cream {Evaporated milk, Soya milk...}

1/2 cup (110 grams) light brown sugar 

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/8 teaspoon ground cloves 

1/2 teaspoon salt 


Pate Brisee (Sweet Short Crust Pastry): 

1 & 1/4 cups (175 grams) all-purpose {Plain} flour {half wholemeal?}

1/2 teaspoon salt 

1 tablespoon (14 grams) granulated white sugar 

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch  pieces / {Or PURE / Stork marg}

1/8 to 1/4 cup (30 - 60 ml) iced water 


Make as regular pastry. {Doesn’t say to bake blind, but you can, if desired}


In a large bowl lightly whisk the eggs.  

Add the remaining ingredients and stir to combine.  

Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.  

Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned - the center will still look wet.  A knife inserted about 1 inch  from 

side of pan will come out almost clean.


Place the baked pie on a wire rack to cool.  

Serve at room temperature or warm, with maple whipped cream.

Store any leftovers in the refrigerator.  

Makes one 9 inch (23 cm) pie.




{No temperature was given, but I do it at 180C}

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Safeways Witches Brew Pumpkin Soup



You can also use Butternut Squash when big pumpkins not available.


1 red onion finely chopped {ordinary onion is fine}

30 ml /2 Tblsp oil

450g / 1lb pumpkin diced - or Carved-pumpkin scrapings!

450g / 1lb potatoes peeled & diced

225g / 8 oz carrots sliced

1 Litre / 2.2 pints veg stock  

salt & pepper


5ml / 1 tsp ground ginger



300 ml / ½ pint milk 

150 ml / ¼ pint double cream  {I never add milk or cream & it tastes fine}


Place the onions in a large pan with the oil & sauté gently till tender.

Add the veg, pour in the stock. 

Cover & simmer 30-40 mins or till carrots are soft

Liquidise & return to the pan

Season, add ginger, milk & cream {more or less, according to taste or required consistency}

Serve piping hot, decorated with cream if desired. 


To make a spider's web- spoon a circle of cream onto the top and drag from the centre to the outside with a cocktail stick.


Freezes well.

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Pumpkin and Ginger Cupcakes 

200 grams Unsalted Butter, softened  

175 grams  muscovado sugar

2 eggs

85 grams Stem ginger in syrup

250 grams Pumpkin Grated

200 grams Plain flour

2 tsp Baking Powder

1&½ tsp Allspice

1&½ tsp Ground Ginger

¼ tsp Ground Clove

¼ tsp ground nutmeg



125 grams Butter


125 grams Cream cheese Full Fat

225 grams icing sugar 


Preheat the oven to 190c/fan 170c/gas mark 5

Cream together the butter and sugar until the mixture is light and fluffy

Beat the eggs in one at a time

Add the stem ginger and the pumpkin to the mixture and stir until blended


Stir in the flour, baking powder and spices

Fill the cupcake or muffin cases three quarters full with the mixture

Bake for 25 minutes or until firm to the touch

Take out of the oven and transfer on to a cooling rack


When the cakes are nearly cool start making the icing

Cream together the butter, splash of milk and cream cheese. once blended, add the icing sugar and whisk together until smooth

If you prefer a thicker icing, add more icing sugar

Spread some of the icing on top of your cupcakes using a spoon, or fill a piping bag and pipe a pretty swirl

Top the cupcakes with sliced stem ginger, crystallised ginger, a sprinkling of cinnamon or anything else that takes your fancy


{I never bothered with icing - they were sweet enough}


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Pumpkin Muffins  

Makes 12



9 oz / 255g Plain flour

2 tsp Baking Powder 

1 tsp Bicarbonate of soda

¼ tsp Salt

2 tsp Ground Cinnamon

½ tsp Ground Ginger

½ tsp Ground Cloves {or less}


1 Egg

5-6 oz / 140 - 170g fine white Granulated sugar

12 fl oz / 340ml pureed Butternut squash / Big pumpkin/  tinned pumpkin

3 fl oz / 90ml Milk - adjust as necessary {soya milk or almond milk works ok}

3 fl oz / 90ml vegetable oil

2 oz / 60g chopped Walnuts {Optional}


Prepare Muffin tin, set oven to 190-200C /375-400F / Gas mark 5-6


In a large bowl sift together flour, baking powder, bicarb, salt, spices.


In a separate bowl beat egg with a fork. Stir in sugar, pumpkin, milk, oil {& nuts}


Scrape all of the liquid mixture into the dry, stir lightly until evenly combined. The batter should have a thick dropping consistency.


Spoon into tins / cases, bake about 20-25 mins until tops are browned and spring back when pressed.


Cool on a wire rack.

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  • 2 weeks later...
  • 1 year later...

Pumpkin flesh being chucked out when folk carve them has been on the radio a few times this past couple of days.

Radio Scotland Kitchen Cafe today was all about pumpkin, with ideas of how use it up.

I make soup & pie, and steam the flesh of a couple more pumpkins to freeze in 400g bags to to use throughout the year.

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  • 4 years later...

We've been adding layers of winter blubber with the amount of lockdown cooking we've been doing at Peeriebryan Manor and whilst on the hunt for new recipes I've just rediscovered this thread. We intend on working through a few of the classics here, so in the spirit of sharing the love, here's our contribution:

This Banana Bread recipe is now a staple in wir hoose as, despite bein monkeys, we quite often hiv spare bananas. 

  • 2 eggs, beaten
  • 3 very ripe mashed bananas
  • ⅓ cup buttermilk, or use normal milk with a 'pyup'* of lemon juice (*pyup=aboot a teaspoon)
  • ½ cup vegetable oil
  • 1 ½ cups white sugar
  • 1 ¾ cups plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  1. Preheat oven to 165 degrees C, and line a loaf tin with greaseproof paper
  2. Mix wet ingredients - eggs, banana, milk and vegetable oil - in a bowl
  3. Sift dry ingredients - sugar, flour, baking soda and salt - into annidder bowl
  4. Gradually add sifted dry ingredients to the bowl of wet ingredients, mixing well as you go
  5. Pour into the lined loaf tin and bake for 1hr 20mins
  6. Put on 1 and a half stone in the course of two months
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'Healthy' sugar-free oat flapjacks {can be Vegan, Gluten free}


100g butter / Vegan sunflower marg / Stork… works fine with 50g and 2 bananas

1 or 2 ripe bananas mashed

200g porridge oats / gluten free porridge oats

50g chopped walnuts / mixed nuts / no nuts

30g pumpkin seeds {optional}

30g sunflower seeds {optional}

30g desiccated coconut {optional}

100g or less chopped dates / any dried fruit- pineapple and papaya, raisins, currants, figs, apricots, cherries, plumped dried strawberries are nice, cranberries… or no fruit at all.

Or cacao nibs, or chocolate chips

{1 or 2 grated carrots -optional}



add 1-3 Tblsp honey to the melted marg

Add 1 tsp vanilla essence


Preheat oven to 175C / 170 Fan

Grease a 20cm square baking tin


Melt the butter in a pan- add mashed banana {honey, essence}


Mix all the dry ingredients, add the melted butter, mix well- a porridge spurtle makes the best job of it!

{Add a little almond milk if too dry?}


Spread evenly in the tin, press down firmly - wee silicon spatula is the best.

You can sprinkle more coconut / seeds on top & press down well,


Bake for 15-25 mins until golden on top and starts browning on the edges and coming away from the sides.


Cool in the tin a bit.

Tip out in one piece onto a wire rack, cut into squares on a chopping board.

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  • 1 month later...

Tom Kerridge Low Cal Doughnuts - 120 cals each

180ml semi-skimmed milk

25g butter ………………. warm gently in a pan

Sieve together-

250g SR flour

1 tsp Baking powder

2 Tblsp powdered sweetener  /1 Tblsp caster sugar?


{½ tsp cinnamon

or ½ tsp chinese 5-spice {optional}


Add 1 tsp dried yeast to the warmed milk/melted butter,

add 1 beaten egg


Add to flour mixture, mix well to a sticky batter


Oil a doughnut pan, or use a silicon muffin tray, or a well oiled metal muffin tray


Put mixture into a piping bag and pipe into doughring tray, or-

spoon into muffin tray {made 12-14}


Prove for 1 hour


Bake at 210C for 9-10 minutes


Brush with melted butter on top, dip into some {golden } caster sugar with cinnamon / 5 spice powder mixed in


Cool on a wire rack


copied from episode 4 Tom Kerridge BBC Lose weight we

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