miss marie's miscellany

Making me happy today

It's Monday and March 1st already and there are nice things to show from today and the weekend.

Green shoots appearing in the garden;  despite the cold, spring is on its way and I found myself out pottering in the garden yesterday for the first time this year

 

 

A peek at what I'm making just now.

 

 
 Finding these in trouser pocket about to go in the washing machine! Happy days!

 

 Lemon, sunflower seed and blueberry muffin with coffee

 

Some views of the hills surrounding Glasgow which I took this morning when I was in the north of the city.

Looking north - I think this hill is called the Sleeping Giant, today he has a snowy blanket!

 

Looking south, at the cranes at the Govan shipyards and to the Ayrshire hills

And after day upon day of unrelenting grey, the sky is so blue today

 

Happy Monday,whatever it brings you :-)
  

Baking day

It was grey and wet yesterday, so I put the oven on and made some granola. I like this for breakfast with fruit and yoghurt, it really keeps me going without that mid-morning snacking urge!  There's no fixed recipe, and I used whatever nuts and seeds I have in the cupboard, but I try to have roughly 1 part seeds/nuts to 3 parts oats.  I put the seeds(  pumpkin, sunflower and hemp seeds) and nuts(hazelnuts, pecans, walnuts, cashews and pistachios) into an oven dish and roast for about 10-12 minutes, stirring frequently. I mix some oats with a tablespoon each of honey and golden syrup (you might like to use more if you have a sweeter tooth than me) and when the seeds/nuts are just starting to turn golden brown, remove them from the oven, mix everything together in the same dish and return to the oven for 10-15 minutes; again, keep checking it and stir frequently. It's ready when the nuts look a deep golden brown, but be careful not to burn them! Let it cool a little and add dried fruit of your choice if you like. It'll keep for a few weeks in an airtight container.

 

As the oven was on, I made some biscotti too. Another easy and moreish recipe! It uses American cup measurements.

2 cups plain flour

1 cup sugar

1/4 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon cinnamon

pinch of salt

3 eggs 

1/2 cup vegetable oil

1/2 cup blanched hazelnuts, chopped roughly

Heat oven to 180 degrees C/gas mark 4. Grease a baking tray. Combine the dry ingredients. Beat the eggs, then add to the dry mix with the oil and the hazelnuts; mix well to combine. Shape the mixture into 2 rectangles of at least 1 inch thickness, place on the baking tray and cook for 25-30 minutes, till the top doesn't give when you touch it. Remove from the oven, cool for 10 minutes. Cut each log into 1 inch thick slices, place on baking tray and return to the oven for 15 minutes. Cool on a rack. They will keep for several days in an airtight container. They're a little softer and chewier than shop-bought ones, so you can enjoy them on their own, but they are even better with a latte or cappucino!

 

A splash of red

I thought it was about time I did another colour-themed post;  it's cold and grey and wet outside so I think something bright is called for;  I choose red!

 

I love my  Ipod. I still marvel at how something so small can hold so many songs.

This is my mystery flower from the garden, I've no idea what it is or how it got there, but it's so pretty I'm very glad it is!

Making a cherry cake

Scarlet wool, waiting to be made into who knows what!?

I love these funky ice-cube trays

Dahlia, 'City of  Rotterdam', looking lovely in the garden just now.

Gorgeous sparkling heart-shaped lights, brightening the evening.

Wishing you a happy weekend whatever you're up to!

August collage

My favourite shots from August. I was thinking what a quiet month it has been, and also how awful the weather has been, as I look out at the pouring rain and grey clouds; but I'm cheered up looking at this collection of photos because of the variety of colour and all the good memories it's brought back. Especially the sunshine!

Veg with your cake

Not such a strange idea; carrot cake is a staple of most cafes, so why not try using other vegetables in cake making? This is the premise of this book.

You may have seen this in the list of books I'm reading, and it's proving to be a big hit with me (and my sister and mum). The recipes use butternut squash, beetroot, courgettes, carrots and parsnips, to name a few,  and these ingredients replace any butter/margarine/shortening, so they are lower in calories and fat than usual. Positively good for you!!? (I've also tried using light sugar and Splenda, for a diabetic friend, which work well too.)

The photography is beautiful, and the cakes look quite nice too! It's a girly book, some of the text is rather flowery for me. But I applaud the reasoning behind  it -  and the proof of the pudding etc etc, is how these cakes taste. The first recipe I chose to make was the Apricot and Almond Sunken cake and it was absolutely delicious; one would never guess it contained butternut squash. 

I've also tried the American Vanilla cupcakes, super low fat;  Beach and Blanket fruitcake; Almond Honey cake with Apricot and Vanilla, all yummy, tasting just as good if not better than a full-fat version;  and these are my latest bake, Chocolate and Cherry Brandy muffins- I tasted them

a) in the interests of quality control,

 and 

b) so I can tell you, dear readers, that they are to die for!

Hearts for breakfast.....and pancakes too!

A morning of baking. Nothing nicer than something straight from the oven. Above you can see Baking Powder Biscuits, a cross between a scone and a biscuit, and very nice they are too. I think the magic ingredient is the vegetable shortening (I use Trex) which gives them  lightness and crispness. They are best eaten on the day they're made.

You need; 

10 oz plain flour

3 teaspoons baking powder

1 teaspoon salt

4 oz vegetable shortening

6 fl.oz milk

Pre-heat oven to 190c or Gas Mark 5. Mix the flour, baking powder and salt together in a bowl. Rub in the shortening till the mixture resembles breadcrumbs. Add milk, a little at a time and mix to make a stiff dough. Turn out onto a floured surface and roll out to 1" thickness. Cut into your preferred shape, place on a greased baking tray in the oven and cook for 12-14 minutes, until golden brown. Cool slightly on a rack and eat while still warm.

Delicious with a little butter and jam.

This other recipe comes from  Joy the Baker,  a great food blog I enjoy.  Fantastic recipes, great photos and funny too, well worth a look. 

These are my 1st attempt at her Oatmeal Cookie Pancakes.  I'll definitely be making them again!

Delicious.

pictures from the weekend

I had a busy weekend, working for the greater part of it.  But there was still time for lots of good things.

Getting my peas and broad beans planted.

New flowers. Pink pulsatilla and wonderful glowing red tulip.

I made maple and pecan biscuits(recipe courtesy of Nigella). Naughty but nice!

Cherry blossom at night. I sat in the garden when I got home at 10.45pm, enjoying the warm night, and this is what I saw as I looked up.

My crochet squares are ready to be sewn together. Cushion completion soon!

A slightly naughty wool purchase at my lunch break on Saturday.( I couldn't stop myself! Shop next to place of work + zero resistance is not a good combination for economy)

That's all I had time for!