The other morning we got busy in the kitchen again, as we so often do, Elliot observing from his high chair sampling the goods, whilst mummy gets baking. This bake was a bit of an improvised one, I had noticed that we had a few bananas in the fruit bowl that would soon be too ripe for eating, now I could have made this Banana cake. However I fancied some breakfast at the time, so I opted for the healthy and super quick option of making these tasty Banana pancakes. They are great for breakfast or brunch, and very much approved by the little guy. They are tasty enjoyed plain, but if you’re not too fussed about the healthy part, they do go lovely with chopped Hazelnuts and honey or Nutella!
approx 12 small
2 ripe bananas
1 dl plain flour
1 dl Porridge oats
1/2 tsp salt
1 tsp ground cardamom (optional)
mash the bananas or blend them, the mix needs to be “lump” free. Add remaining ingredients, mix together. Melt a bit of butter on a frying pan, add 2 tbs of batter pr pancake (I could fit 2 pancakes on our pan at the time). When bubbles start to appear on the top of pancake, flip it and fry until golden brown. Repeat until all the Pancake batter is used.
TIP as an alternative to Cardamom you could also add a bit of lemon zest or cinnamon to the batter.
It is time for another recipe and I promise you these are as good as cake. I first introduced J to these last year, and they have since become a favorite of his.
I call them Danish Teacakes, because the British equivalent is the only thing I’ve found to somewhat resemble these Buns over here. However J prefers the Danish name “Fødselsdags boller” which means Birthday Buns, as that is exactly what they are – Buns that you enjoy on Birthdays, preferably hot out of the oven with a nice layer of butter and hot chocolate to go with it.
I have so many fond childhood memories of being woken up in bed by the rest of the family, singing happy birthday. The smell of freshly baked buns finding its way to me from the kitchen, hot chocolate and a lid candle flickering, revealing a small mountain of presents just for me. Absolutely the best way to start a birthday and pure Danish Hygge. I can’t wait to continue the tradition with Elliot. For now though, there is no way Mummy is getting up earlier than he is to wake him up with a breakfast in bed! Perhaps we can reconsider when he decides not to start the day at 05:30am each and every morning.
Now I meant to share this recipe with you a lot sooner, but as with many of my plans lately, life – in particular being back at work, got in the way! However better late than never.
Danish Teacakes – Birthday Buns
approx 24 buns
500g plain flour
75g fresh yeast
approx 2,5 dl whole milk
1 tbs sugar
1 tsp salt
1 tsp Ground Cardamom
melt the butter and add the milk, you want the mix to be roughly 38 degrees. Crumble fresh yeast into a mixing bowl and add milk/butter. Mix until yeast is dissolved. Add sugar, salt and Cardamom. Lightly whisk the eggs, then add to dough and mix in. Now add the flour and mix the dough until it’s smooth. At this point you might think the dough needs more flour and that’s it’s too “sticky”, but trust me, leave the dough to rise as it is, somewhere warm and cover the bowl with a damp teatowel or cling film. Leave to rise for 30 min. Now it’s time to make the dough into buns. Get plenty of flour on your hands (or a little oil) – the dough will still be very soft and “sticky”, but this makes for a very light and airy bun, so don’t worry. Now roll the dough into 24 equally sized balls and leave them to rise on a baking tray for approx 40min, don’t forget to cover the balls in a damp teatowel. Meanwhile turn the oven on to 200 fan (220 regular). Brush the buns with egg and bake for 10-12 min.
TIP I get my fresh yeast from Asda, if you ask they’ll get for you from their bakery free of charge.
Lately I’ve been experimenting with good lunch snacks for Elliot, he’s still not super enthusiastic about eating non-mashed foods, but a few weeks back I made these Savoury Muffins and they went down a treat. This week I’ve been baking sausage rolls. Not the British kind, but the way I was taught to make them by my mum. These rolls are great for the lunch pack or as a party food at a childrens Birthday (for adults too, J has very much given the thumbs up). These are made with a wholemeal dough and in this case filled with frankfurter sausages and ketchup. Not the healthiest of options, but very tasty and definitely more nutritional than it’s puff pastry equivalent. You could easily replace the sausages with other and more healthy options if you so desired, but I fancied making them as I remember them from my childhood. As for the little guy, he loved them! definitely not the last time I’ll be baking them.
Danish Sausage Rolls
Recipe makes 32 Rolls
25g fresh yeast
3dl milk (whole or semi-skimmed)
100g very soft butter
1 tsp salt
1 tsp sugar
500g plain white flour
100g wholemeal flour
32 small frankfurter sausages (or 16 large in half)
Heat the Milk until lukewarm, disolve the yeast into the Milk then add salt, sugar and 1 whisked egg. Add the butter and flour, knead the dough until even. The dough should be smooth. Put dough in bowl, cover with clingfilm and leave to rise for 1 hour.
When risen, gently knead dough again and divide into 4 equally sized balls. Roll out dough into a circle and cut eact circle into 8 “triangles/cones”, add ketchup and sausage. Roll them up starting from the widest end, and place on baking tray with the tip of the “roll” facing downwards (see pictures). Leave to rise for 30 min. Whisk 1 Egg and coat the top of the Sausage Rolls. Bake in oven at 200 degrees c (180 fan) for approx 15 min or until golden brown.
That’s it, leave to cool slightly before digging in. Enjoy Baking!
TIP the Sausage Rolls can easily be frozen for later. Either enjoy them cold or reheat in oven.
It was the most stunning of winter weather the Sunday before last! Clear blue skies and sunshine. We hadn’t really planned for a walk out, as the weather forecast had predicted the exact opposite the day before, however it would be a shame to let such a beautiful day pass by without a trip out in the great outdoors surrounding us. So after Elliot’s morning nap we headed out. we had a quick stop at our local watering hole for some pre-walk lunch, before heading to Arnside, where we hoped to hunt some Geocaches and enjoy some lovely views of Morecambe Bay.
Our walk started at Far Arnside, there are parking options opposite the Forrest (free of charge). I wrapped up Elliot and we started walking north to join the Coast, you have to walk along the road for about 0,5 km until you reach a caravan park from where the actual path begins (it is signposted if you, like me, are not gifted with great map reading/navigational skills). However before Starting the circular route we had a detour down to the beach as there was a Geocache to be found!
We searched high and low, but we just couldn’t find it! Any other Geocachers will know just how annoying that is! At least there was a lovely view across the bay. We rejoined the road feeling a bit deflated with our finding skills or lack there of, but the walk had barely begun so on we went. Walking through the Caravan park, you pass onto an obvious footpath leading into the Forest. For about 1,5km you’re walking in the Forest, and it is lovely. I do love Forest walking (in the daylight that is! Find them super scary as soon as darkness descend) in the Forest we came by two cave openings! J had a little explore whilst Elliot and I stayed safely above ground!
Shortly after we had yet another Geocache to hunt down. Do you know what’s even more frustrating than not finding a Geocache? Not finding two Geocaches!! Seriously we’re usually not that awful at finding them. Good thing we joined the coast shortly after, and once again the beautiful views made up for our disappointing treasure hunting skills.
Continuing around the Coast we reached a lovely playground and cafe called the “Bob’in” a perfect place to take a break and let the little ones roam free. Before continuing the journey, Elliot had a little play, albeit he’s still at an age where that is very much assisted, so it was only mummy who got to enjoy a sit down!
As we set off again we followed the Tarmac road next to the playground, you go around a tight corner and a footpath headed up Arnside Knott appears on the right, through a field initially then into the forest. From here on it’s a little trek upwards until you reach the top of Arnside Knott itself, with lovely views out over the bay and surrounding area.
We reached the top just in time, as shortly after the sun set on us. But by then we had followed the path around the top of Arnside Knott and down, rejoining the road where we parked the car. A great circuit about 6km in total with both Forest, coastline and hills to enjoy!
Now if only we’d found those caches! we will have to go back and search for them another day.
It’s time for a weekly bake! This one is again nice and easy to make, like last weeks Cinnamom cake, and some might say even a little healthy! After all it contains one of your five a day. Now we always endeavour to have fresh fruit in the house, just the usual Apples, oranges and Bananas. Now personally I prefer my Bananas on the green side, and as soon as they go super ripe – you know yellow with brown dots kinda ripe, I really don’t like them, except if I use them for baking!
It was a bit of a “spur of the moment” bake. You see if you want to bake using bananas as an ingredient, whether it be banana bread or in this case Banana cake, ripe bananas are the best for the job. Thus I found myself “forced” to bake a cake the other day as the fruit bowl was filled with overly ripe bananas – oh the heartache!
Banana Cake w Chocolate
250 g Sugar
1 tsp Powdered vanilla/ vanilla essence
150 g Plain Flour
a pinch of salt
1 tsb Baking powder
150 g melted butter
2-3 Bananas, mashed
100 g Dark Chocolate
25 g Soft Butter
Hazelnut Crunch sprinkles (optional)
Turn oven onto 180 degrees C (160 fan) Melt Butter, set aside to cool. Add eggs and Sugar to a mixing bowl and whisk until the mix is light and fluffy. In a separate bowl mix flour, salt and Baking powder. Sift it into the Egg/sugar mix, and gently stir together until mix is even. Add the melted Butter, gently mix, finally add Vanilla and mushed Bananas, gently stir til mix is uniform. I used a round baking tin (approx 22 cm) lined with baking paper, pour the mix in and bake for approx 30 min. To test if cake is done use a fork or a trussing needle, stab the middle of the cake, when it comes up clean the cake is done.
chop the chocolate and melt. Once melted take of the heat and add the butter (diced) Mix until the butter has dissolved. Leave the mix to cool for a 2-3 min. Now apply it to top of the cake and leave to set. Sprinkle with Hazelnut crunch, chopped almonds, pistachios or whatever else you could fancy!
TIP when you add the butter to the chocolate you end up with a thick soft chocolate “icing”, but you can skip the butter and just cover the cake in melted chocolate, then you’ll get a hardened finish once it’s cooled, but still very tasty!