Tag Archives: oats

CRANACHAN ICE CREAM (no churn)

cranachan ice cream

I think that Mr Colonial Cravings is the only member of his family who celebrates his Scottish heritage on Burns Night. I think that this is partly my influence (I don’t think he’d ever eaten a Burns dinner before we met) and partly because it’s a damn fine excuse to eat cranachan.

cranachan ice cream

Seriously, who can say no to a combination of whisky, raspberries and cream. It’s just glorious. This year I’ve refreshed my usual recipe (this one over here… https://colonialcravings.wordpress.com/2014/01/25/cranachan/) and turned it into a wonderful, easy peasy, no-churn ice cream. This is truly heavenly, I think it might be my new favourite of all the no-churn ice cream recipes on here. The sharp ripple of raspberry sauce nicely cuts through the richness of the whisky ice cream and the honey coated granola clusters add a really nice crunch.
This makes double the amount of my other ice-cream recipes – which is just as well because it’s really, really good!

cranachan ice cream

Ingredients

150g raspberries (frozen is fine)
2 tbsp icing sugar
90g oats
3 tbsp honey
1 1/2 tbsp oil (anything with a mild flavour)
pinch of salt
600ml double cream
350g condensed milk
50ml whisky

cranachan ice cream

Pre-heat your oven to 170°c. Gently heat the salt, oil and honey to melt and combine them and toss the oats in this. Spread the mixture out on a baking tray, keeping things clumped together a bit. Bake the oats for 25 minutes, until they are golden brown. Leave them to cool and crisp up on the tray and then break up the clumps a little.
Warm up the raspberries (in a small pan or the microwave) to encourage them to release their juices and then mash them and push them through a sieve. Stir the icing sugar into the resulting puree and set it aside to cool.
Pour the cream and condensed milk into a large mixing bowl and beat them with an electric mixer until they are quite thick and fluffy. Add the whisky and beat the mixture again until it holds soft peaks. Fold in the cooled granola.
Transfer the ice cream mix to a freezable container and then ‘ripple’ the raspberry sauce through it. Freeze until solid.

cranachan ice cream

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APPLE GRANOLA BREAKFAST PARFAIT

Apple granola parfait

So, for one reason or another, I had a lot of apples that I needed to make use of quick-smart before they started to turn themselves to cider right there in my fruit bowl. The obvious answer was to make apple sauce which I could then put in my freezer. Which is what I did. Now I have lots of apple sauce in my freezer. Cue this yummy solution.
Obviously you could make up a multiple batch of the granola and just eat it like that, maybe with some dried fruit and nuts tossed in it, but I really like to serve it this way, with extra apple sauce and lots of creamy, tart Greek yoghurt. Certainly more appealing than my usual bowl of shredded wheat for breakfast.

Apple granola parfait

To make the apple sauce you just need to peel, core and chop your apples and simmer them in a little water until they are soft and mushy. No sugar, no spices, no extra juice, just fruit and water. This keeps it super-versatile.
I haven’t put a number of portions here because it totally depends on the size of your serving dishes, but I should imagine that this would be enough for 3-4 people unless they were really hungry.

Ingredients

85g oats

85g unsweetened apple sauce
1 tbsp oil
1 tbsp honey
1/4 tsp ground cinnamon
1/4 tsp ground allspice
pinch of salt

fat-free Greek yoghurt and extra apple sauce to serve.

Pre-heat your oven to 200°c.
Stir together the apple sauce, oil, honey, spices and salt in bowl. Fold in the oats and mix it well. Spread the mixture onto a non-stick baking tray and pop it in the oven for 30 minutes, stirring it occasionally so that it browns evenly. Once the granola has cooked leave it to cool on the tray.
When you are ready to serve it simply layer it with some Greek yoghurt and apple sauce in a pretty glass. If you like you can sweeten the apple sauce with a little sugar/honey or flavour it with some spices/vanilla.

Apple granola parfait

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Happy Burns Night!

Just a couple of suggestions to follow your haggis, neeps and tatties tonight…

https://colonialcravings.wordpress.com/2014/03/07/whisky-galores/

whisky chocolates

https://colonialcravings.wordpress.com/2014/01/25/cranachan/

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Bag pipes not required…enjoy!

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MARMALADE MUFFINS

Marmalade muffins

I’m almost certain that these are what Paddington Bear would choose for breakfast on the go. They’re tender and fluffy the way that a muffin should be but with a real smack-in-the-mouth orangey-ness.
I’ve used whole-wheat flour and oats in the batter to give them a ‘marmalade on toast’ sort of flavour and it really works. They’re perfect for a breakfast with a big cup of hot tea!

Marmalade muffins

You can use any chunky marmalade you like in these, I’ve even made them with this for extra tang, https://colonialcravings.wordpress.com/2013/08/09/ruby-grapefruit-and-lemon-marmalade-with-thyme/

Ingredients
Makes 12-14
175g plain flour
50g whole wheat flour
50g oats
2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
100g sugar
130g warmed thick-cut marmalade
50g butter, melted
1 egg
zest and juice of 1 orange
60ml milk
75g natural yoghurt

Demerara sugar and oats to decorate.

Marmalade muffins

Pre-heat your oven to 190°c and line a muffin tin with paper or silicone cases.
Whisk together all of the dry ingredients and the orange zest in a large bowl. Using a separate jug or bowl whisk together the wet ingredients, the egg and the marmalade. Make a well in the centre of the dry ingredients and pour in all of the wet mixture. Stir 3-4 times until just combined, don’t worry if it’s lumpy. If you want light fluffy muffins then you have to resist the urge to over mix the batter, I’ve learnt this the hard way! Fill the muffin cases (1/2-3/4 full) and sprinkle the tops with demerara sugar and oats for extra crunch.
Bake for around 25 minutes. The muffins should have risen into puffy crowns and be golden brown. Leave to cool a little on a wire rack, though no-one would blame you for eating these whilst they’re still warm.

Marmalade muffins

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CRANACHAN

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When I was young it was not uncommon for my family to celebrate Burns night. We’re not Scottish but my parents lived in Paisley for a while and my brother was born there so I think that was always enough of a link to justify a night of indulgence.
When I first met Mr Colonial Cravings I was surprised to learn that despite having a Scottish grandfather he didn’t get stuck into the ‘neeps & tatties’ every 25th January. Having introduced him to Burns supper he now drops unsubtle hints for the week before hand every year.
I think my chances of sourcing our usual MacSweens veggie haggis on this side of the pond are fairy slim so this year we will just have to settle for Burns dessert.

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I have to admit that the way that I make my cranachan isn’t particularly traditional but the flavours are all there. I prefer to keep the crunch in the oats by making them into granola first rather than simply toasting them.

Ingredients
Serves two

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60g oats
2 tbsp honey
1 tbsp flavourless oil
175ml double cream
70g raspberries (it’s okay to use frozen)
3 tbsp whisky

Start by gently melting together the oil and 1 tablespoon of honey before adding the oats and tossing it all together until the oats are well coated. Spread this out on a lined baking sheet and toast in an oven at 170°c for about 20 minutes, turning halfway through, until it’s golden. Leave to cool completely and crisp up.

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Put the whisky, cream and remaining honey into a large bowl and whip until the cream forms soft peaks.
Build the cranachan by either layering the oats, raspberries and cream into glasses or by gently folding it all together like a Scotch Eaton Mess.

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SESAME MAPLE FLAPJACKS

My most recent clutch of visitors brought with them a selection of yummy treats from Marks & Spencer. I have been trying to ration my consumption of them but I have been reminded of how much I love flapjacks!

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Confusingly in the USA flapjacks are pancakes (the big fluffy sort.) From what I can tell the closest thing to a flapjack as I know it is called an oatmeal square, but they still aren’t quite the same.
As the days get gradually gloomier I find that there is something very therapeutic about a recipe that can be made largely with just a bowl and a wooden spoon. I think of it as the solace of stirring!

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As I have mentioned in my previous posts Golden Syrup is not readily available here and I’m not quite prepared to make the quantity necessary for a batch of flapjacks. At least not whilst I still have a few of the M&S versions in the pantry.
I remember once reading that you could make flapjacks (or a least a chewy oatey sibling for them) using tahini. It just so happens that I have a fairly sizeable tin of tahini remaining from various hummus adventures during the summer. I’ve always wondered exactly how much hummus you have to be consuming to justify the volumes that tahini is often sold in. Perhaps I should try my hand at making halva…
The resulting bars bear more than a passing resemblance to traditionally made flapjacks, slightly less sweet and slightly more crumbly, they quite comfortably fit the flapjack shaped gap in my stomach. The tahini gives them a really nice nutty flavour.
These also have the added bonus of using less butter and sugar than traditional recipes. I wouldn’t go quite as far as to claim they were healthy but they are a little less guilt-ridden than usual.

Ingredients
makes 8 decent sized bars

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100g butter
70g brown sugar
3 tbsp tahini
2 tbsp maple syrup
200g oats
15g sesame seeds
50g dried apricots
1/4 tsp ginger
1/4 tsp cinnamon
pinch salt

Pre-heat your oven to 180°c.
Line a smallish baking tin with grease proof paper.
Using a medium saucepan gently melt together the butter, sugar, tahini and maple syrup. Try not to let this boil, a little bubbling is fine however. Be sure to stir it carefully every now and then to encourage the tahini to emulsify with the other ingredients.
Finely chop the apricots and mix these with oats, sesame seed, spices and salt in a large bowl. Use a wooden spoon to stir in the wet ingredients and mix well, ensuring that everything is well incorporated.
Press the mixture firmly into the prepared tin and bake for 20-25 mins. By this time they should have turned a beautiful autumnal gold. Remove from the oven but leave them in the tin to cool. Cut the flapjacks into squares or bars once it has cooled a little but isn’t quite cold. Once it is cold you should be able to successfully turn them out of the tin and break them apart.

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Store them in an air tight tin and they’ll keep for several days. Unless Mr Colonial Cravings pops round of course…

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COCONUT CHAI GRANOLA

Coconut chai granola

Firstly I should apologise for the slightly annoying fact that this recipe is done by volume rather than weight. I know that this can be tricky in the UK as we never use cup measures but I made this as a present and had a particular container to fill.

I came up with this for my husband who is a fan of all things breakfast and all things tea. He isn’t however very keen on overly sweet cereals (a challenge in the USA) so if you like your granola a little bit sweeter and chunkier feel free to up the honey content a bit.

Obviously you can play around with the spices to suit your palate or just use a pre-blended Chai mix. I use: scant 1/4 tsp ground cardamom, scant 1/4 tsp ground cloves, a whisper of ground coriander, 1/2 tsp ground cinnamon and 1/2 tsp ground ginger.

Granolablog

INGREDIENTS

1 1/2 tsp ground chai spices

2 tbsp flavourless oil (vegetable/sunflower)

2 tbsp clear honey

1/2 tsp vanilla paste/extract

2 1/2 cups oats

3/4 cup desiccated coconut

3/4 cup raisins/sultanas

1/2 cup chopped pecans

1/2 cup flaked almonds

Pre-heat your oven to 170°c.

Pour the oil into a large bowl and add the honey. Another top tip from my mum is that if you use the same spoon as you did for the oil then the honey will just slide right off!

Toss in the spices and then gently heat the whole lot in the microwave to melt the honey. If you don’t have a microwave then you can just do all of the above in a large saucepan over a low heat.

Add the vanilla to the warm goo and mix well. Using a fork or a silicone spatula fold in the oats and the coconut and make sure everything is well coated with honey and oil. If you’re using the extra honey then the oats should start to clump together.

Throw in the nuts and make sure that they are evenly distributed.

Spread the mixture out in an even layer onto a large lightly greased baking sheet or better yet one lined with a silicone sheet. Bake for about 20mins or until lightly golden, turning halfway through.

Remove from the oven and carefully mix through the raisins but leave it spread out on the baking sheet. It might still feel slightly sticky and soft at this point but it will get nice and crisp as it cools. Store in an airtight container.

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