November 21, 2012
Plum and Ginger Jam
900g plums
900g white sugar
2 tsp ground ginger
150ml water
Place the water and whole plums in a large pan, heat until the plums become mushy. If they begin to stick to the bottom of the pan before they are mushy, mash them with a potato masher or fork. Once they are mushy, add the ginger and sugar. Heat on a medium heat until the sugar dissolves. Bring to a boil and heat until the mixture passes the cold plate test. If you do not know what this is, you should google it as i’m not really sure of the best way to explain it so my attempt at an explanation would probably be utterly confusing! 
Ps: sorry about the rubbish photo, I decided to make jam at some time, late in the evening and was far to sleepy to take a decent photograph.
Recipe by: http://postmehome.tumblr.com/
Photograph by: http://siobhanfeddenphotography.tumblr.com/

Plum and Ginger Jam

  • 900g plums
  • 900g white sugar
  • 2 tsp ground ginger
  • 150ml water

Place the water and whole plums in a large pan, heat until the plums become mushy. If they begin to stick to the bottom of the pan before they are mushy, mash them with a potato masher or fork. Once they are mushy, add the ginger and sugar. Heat on a medium heat until the sugar dissolves. Bring to a boil and heat until the mixture passes the cold plate test. If you do not know what this is, you should google it as i’m not really sure of the best way to explain it so my attempt at an explanation would probably be utterly confusing! 

Ps: sorry about the rubbish photo, I decided to make jam at some time, late in the evening and was far to sleepy to take a decent photograph.

Recipe by: http://postmehome.tumblr.com/

Photograph by: http://siobhanfeddenphotography.tumblr.com/

November 14, 2012
Chocolate Orange Muffins with Toasted Almond Topping 
- as featured in VIE Magazine (on both the website and in the magazine itself): http://www.viezine.com/vie/2012/10/made-with-love-holiday-recipes-from-around-the-world/

Suitable for vegetarians
Makes fifteen muffins


10 oz/250g/1.2 cups White self raising flour


2oz/50g/0.2 cups Cocoa powder


10oz/250g/1.2 cups White granulated sugar


3oz/75g/0.3 cups Salted butter


4 Free range eggs


1 tsp Almond essence


1 tsp Vanilla essence


1 tsp Cinnamon


1 tsp Ground ginger


1 tsp Baking powder


1/3 tsp Nutmeg


The juice of an orange


The zest of half an orange


Toasted flaked almonds to taste

Preheat the oven to 180C/350F/Gas Mark 4. Melt the butter in a saucepan, then place in a large mixing bowl with the sugar, eggs, almond essence, vanilla extract. With a zester or grater, add the zest of half an orange to the bowl. Then slice the orange in half and juice both halves. Add the juice to the bowl and stir in. Next add the cinnamon,ginger,nutmeg, cocoa powder and flour. Fold the mixture together. Grease a muffin pan and spoon the mixture in. Sprinkle each muffin with toasted flaked almonds. Bake in the oven until a skewer or knife, inserted into a muffin, comes out clean.

Serve with a hot mug of tea or coffee.
Recipe by: http://postmehome.tumblr.com/
Photography by: http://siobhanfeddenphotography.tumblr.com/

Chocolate Orange Muffins with Toasted Almond Topping

- as featured in VIE Magazine (on both the website and in the magazine itself): http://www.viezine.com/vie/2012/10/made-with-love-holiday-recipes-from-around-the-world/


Suitable for vegetarians

Makes fifteen muffins

  • 10 oz/250g/1.2 cups White self raising flour

  • 2oz/50g/0.2 cups Cocoa powder

  • 10oz/250g/1.2 cups White granulated sugar

  • 3oz/75g/0.3 cups Salted butter

  • 4 Free range eggs

  • 1 tsp Almond essence

  • 1 tsp Vanilla essence

  • 1 tsp Cinnamon

  • 1 tsp Ground ginger

  • 1 tsp Baking powder

  • 1/3 tsp Nutmeg

  • The juice of an orange

  • The zest of half an orange

  • Toasted flaked almonds to taste

Preheat the oven to 180C/350F/Gas Mark 4. Melt the butter in a saucepan, then place in a large mixing bowl with the sugar, eggs, almond essence, vanilla extract. With a zester or grater, add the zest of half an orange to the bowl. Then slice the orange in half and juice both halves. Add the juice to the bowl and stir in. Next add the cinnamon,ginger,nutmeg, cocoa powder and flour. Fold the mixture together. Grease a muffin pan and spoon the mixture in. Sprinkle each muffin with toasted flaked almonds. Bake in the oven until a skewer or knife, inserted into a muffin, comes out clean.

Serve with a hot mug of tea or coffee.

Recipe by: http://postmehome.tumblr.com/

Photography by: http://siobhanfeddenphotography.tumblr.com/

September 30, 2012
Satay Noodles with Pak Choi, Spinach and Broccoli 
(I actually made this with wholewheat pasta spirals because I didn’t have any noodles but it would have been better with noodles)
1 serving of cooked noodles
3 broccoli florets, boiled
2 handfuls of spinach
1 pak choi
2 tsp peanut butter
1 tbsp sesame seeds
1/2 tsp ground cumin
2 tbsp almond milk (can be subbed for regular milk, water,coconut milk or any milk subsitute)
2 tbsp water
1 clove garlic
salt & pepper to taste
soy sauce to taste
In a saucepan, boil the broccoli and noodles. Whilst the broccoli and pasta are cooking, finely chop the garlic and fry in some butter or oil with the sesame seeds in a wok. Add the pak choi to the wok. Once the pak choi begins to soften, add the spinach, cumin, soy sauce and peanut butter. Once the spinach, noodles and broccoli has cooked, add the noodles and broccoli to the wok. Stir, then add the almond milk and water. Cook until all the vegetables are cooked through (if the food begins to stick to the pan, it has become to dry, add more almond milk and/or water)
Notes:
This is a Vegetarian & Vegan Friendly Recipe
If you wanted to add meat to this, I advise adding chicken or prawns.
If you wanted to add cheese to this, I advise adding haloumi
I really want to try making this with tofu in it.
I really want to try making this with couscous instead of noodles, substituting all the milk for water and then eating it cold.
Recipe by: http://postmehome.tumblr.com/
Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464
Post by:http://postmehome.tumblr.com/

Satay Noodles with Pak Choi, Spinach and Broccoli 

(I actually made this with wholewheat pasta spirals because I didn’t have any noodles but it would have been better with noodles)

  • 1 serving of cooked noodles
  • 3 broccoli florets, boiled
  • 2 handfuls of spinach
  • 1 pak choi
  • 2 tsp peanut butter
  • 1 tbsp sesame seeds
  • 1/2 tsp ground cumin
  • 2 tbsp almond milk (can be subbed for regular milk, water,coconut milk or any milk subsitute)
  • 2 tbsp water
  • 1 clove garlic
  • salt & pepper to taste
  • soy sauce to taste

In a saucepan, boil the broccoli and noodles. Whilst the broccoli and pasta are cooking, finely chop the garlic and fry in some butter or oil with the sesame seeds in a wok. Add the pak choi to the wok. Once the pak choi begins to soften, add the spinach, cumin, soy sauce and peanut butter. Once the spinach, noodles and broccoli has cooked, add the noodles and broccoli to the wok. Stir, then add the almond milk and water. Cook until all the vegetables are cooked through (if the food begins to stick to the pan, it has become to dry, add more almond milk and/or water)

Notes:

This is a Vegetarian & Vegan Friendly Recipe

  1. If you wanted to add meat to this, I advise adding chicken or prawns.
  2. If you wanted to add cheese to this, I advise adding haloumi
  3. I really want to try making this with tofu in it.
  4. I really want to try making this with couscous instead of noodles, substituting all the milk for water and then eating it cold.

Recipe by: http://postmehome.tumblr.com/

Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post by:http://postmehome.tumblr.com/

August 17, 2012
Vanilla Honey Bundt Cake
4 eggs
10oz sugar
6oz butter
8oz flour
8tbsp yoghurt
1 tbsp honey
3 tsp vanilla extract
2 tbsp icing sugar
Preheat the oven to 180C. Cream together the butter & sugar. Stir in the eggs, then the yoghurt. Add the honey & vannilla extract. Grease a bundt pan. Pour the mixture in and bake for 30 minutes. Leave to cool then dust with icing sugar. Serve with stewed fruit. 

Recipe by: http://postmehome.tumblr.com/
Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464
Post by:http://postmehome.tumblr.com/

Vanilla Honey Bundt Cake

  • 4 eggs
  • 10oz sugar
  • 6oz butter
  • 8oz flour
  • 8tbsp yoghurt
  • 1 tbsp honey
  • 3 tsp vanilla extract
  • 2 tbsp icing sugar

Preheat the oven to 180C. Cream together the butter & sugar. Stir in the eggs, then the yoghurt. Add the honey & vannilla extract. Grease a bundt pan. Pour the mixture in and bake for 30 minutes. Leave to cool then dust with icing sugar. Serve with stewed fruit. 

Recipe by: http://postmehome.tumblr.com/

Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post by:http://postmehome.tumblr.com/

August 5, 2012
Peach Custard Bundt Cake with Cinnamon Peach Frosting
4 peaches
10oz sugar
6 oz butter
8oz flour
5 tbsp custard powder
5 tbsp plain yogurt
4 eggs
1 tbsp icing sugar
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp ginger
1 tsp vanilla extract
Preheat the oven to 180C. Cream together the butter and sugar. Peel with a potato peeler) and slice three of the peaches. Add these and the eggs. Stir in the yogurt and vanilla extract. Add the flour and 4 1/2 tbsp of custard powder. Stir and then pour into a greased bundt pan. If you do not own a bundt pan, pour into two regular round cake pans. Bake for 20-40 minutes. Mix together the remaining 1/2 tbsp custard powder with the icing sugar. Peel and juice the remaining peach  (I did this crushing the peach in my hands above a bowl, using my fingers to strain it). Mix with the icing sugar/custard powder. Once the cake has cooled, drizzle over the cake and dust with the cinnamon, mixed spice & ginger. 

Recipe by: http://postmehome.tumblr.com/
Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464
Post by:http://postmehome.tumblr.com/

Peach Custard Bundt Cake with Cinnamon Peach Frosting

  • 4 peaches
  • 10oz sugar
  • 6 oz butter
  • 8oz flour
  • 5 tbsp custard powder
  • 5 tbsp plain yogurt
  • 4 eggs
  • 1 tbsp icing sugar
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1/2 tsp ginger
  • 1 tsp vanilla extract

Preheat the oven to 180C. Cream together the butter and sugar. Peel with a potato peeler) and slice three of the peaches. Add these and the eggs. Stir in the yogurt and vanilla extract. Add the flour and 4 1/2 tbsp of custard powder. Stir and then pour into a greased bundt pan. If you do not own a bundt pan, pour into two regular round cake pans. Bake for 20-40 minutes. Mix together the remaining 1/2 tbsp custard powder with the icing sugar. Peel and juice the remaining peach  (I did this crushing the peach in my hands above a bowl, using my fingers to strain it). Mix with the icing sugar/custard powder. Once the cake has cooled, drizzle over the cake and dust with the cinnamon, mixed spice & ginger. 

Recipe by: http://postmehome.tumblr.com/

Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post by:http://postmehome.tumblr.com/

August 1, 2012
Answers to answers to my question about frosting for my Peach Custard Bundt Cake…

  1.  rightorder answered: I think that sounds delicious. You could always make an easy icing with some powdered sugar and vanilla, water or milk. Drizzle it on.
  2.  missminifer answered: Would peach glace icing work?
  3.  dannyandthebfg answered: Oh my god, don’t make me salivate I have no food nor any money.
  4.  rexyrexaw answered: That sounds amazing. My gods…

  5. Thank you all for answering!! I love that you all don’t think cold custard is weird as a cake frosting! I personally love cold custard. If I don’t have the ingredients left for more homemade custard I like the idea of icing/powdered sugar & vanilla/milk. 

August 1, 2012
Would it be weird to use cold custard as frosting on the Peach Custard Bundt Cake I baked?

…Any other suggestions as to what I could use as frosting? 

I have no cream cheese in the house otherwise I would make peach cream cheese frosting. 

August 1, 2012
Rhubarb & Ginger Jam
1kg Rhubarb
1kg Jam Sugar
1 lemon
1/3rd of a jar of stem ginger
A two inch piece of fresh ginger
Wash the rhubarb and slice into approximately one inch long pieces. Place in a large saucepan with the sugar. Turn on the highest heat. Zest and juice the lemon and add to the saucepan. Slice the stem ginger into large chunks and add to the saucepan with some of the syrup that’s in the jar. Grate the fresh ginger and add that in as well. Leave to cook until the rhubarb is cooked through and when the cold plate test is successful. The cold plate test is where you get a cold plate (leave a plate in the freezer for 5 - 10 minutes) and place a drop of jam onto it. Leave for a few seconds, then push the jam with your finger. If the jams surface wrinkles it has reached setting point, if it is still liquid, continue to cook until it passes the cold plate test. 

Recipe by: http://postmehome.tumblr.com/
Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464
Post by:http://postmehome.tumblr.com/

Rhubarb & Ginger Jam

  • 1kg Rhubarb
  • 1kg Jam Sugar
  • 1 lemon
  • 1/3rd of a jar of stem ginger
  • A two inch piece of fresh ginger

Wash the rhubarb and slice into approximately one inch long pieces. Place in a large saucepan with the sugar. Turn on the highest heat. Zest and juice the lemon and add to the saucepan. Slice the stem ginger into large chunks and add to the saucepan with some of the syrup that’s in the jar. Grate the fresh ginger and add that in as well. Leave to cook until the rhubarb is cooked through and when the cold plate test is successful. The cold plate test is where you get a cold plate (leave a plate in the freezer for 5 - 10 minutes) and place a drop of jam onto it. Leave for a few seconds, then push the jam with your finger. If the jams surface wrinkles it has reached setting point, if it is still liquid, continue to cook until it passes the cold plate test. 

Recipe by: http://postmehome.tumblr.com/

Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post by:http://postmehome.tumblr.com/

July 30, 2012
Blackcurrant Fool Cake

6oz butter


10oz sugar


4 eggs


2 tbsp plain yogurt


4 tbsp blackcurrant fool


8oz flour


½ tsp baking powder


zest of one lemon


Heat the oven to 180C. Cream together the butter and sugar. Beat in the eggs. Stir in the lemon zest. Stir in the yogurt and blackcurrant fool. Fold in the flour and baking powder. Grease a bundt pan or two round cake tins and pour the mixture in. Bake for 45-55 minutes. Leave to cool for 10 minutes then turn out onto a plate. Leave to cool completely. If using two round tins, sandwich the two layers together with blackcurrant fool or blackcurrant jam and/or whipped cream and top with blackcurrant fool or blackcurrant jam and/or whipped cream. If using a bundt pan, drizzle with blackcurrant fool.

Note: It comes out a gorgeous purple colour so I really want to try making it again with lavender in it. 


Recipe by: http://postmehome.tumblr.com/
Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464
Post by:http://postmehome.tumblr.com/

Blackcurrant Fool Cake

  • 6oz butter

  • 10oz sugar

  • 4 eggs

  • 2 tbsp plain yogurt

  • 4 tbsp blackcurrant fool

  • 8oz flour

  • ½ tsp baking powder

  • zest of one lemon

Heat the oven to 180C. Cream together the butter and sugar. Beat in the eggs. Stir in the lemon zest. Stir in the yogurt and blackcurrant fool. Fold in the flour and baking powder. Grease a bundt pan or two round cake tins and pour the mixture in. Bake for 45-55 minutes. Leave to cool for 10 minutes then turn out onto a plate. Leave to cool completely. If using two round tins, sandwich the two layers together with blackcurrant fool or blackcurrant jam and/or whipped cream and top with blackcurrant fool or blackcurrant jam and/or whipped cream. If using a bundt pan, drizzle with blackcurrant fool.

Note: It comes out a gorgeous purple colour so I really want to try making it again with lavender in it.

Recipe by: http://postmehome.tumblr.com/

Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post by:http://postmehome.tumblr.com/

July 29, 2012
Vegan peanut butter banana cake:

1 banana


1 oz melon


1 tbsp peanut butter


3 tbsp flour


3 tbsp sugar


1 tsp baking powder

Preheat the oven to 180C. Mash the banana and melon together. Stir in the peanut butter, flour and baking powder. Add the sugar. Pour into a small cake tin and bake for 30 minutes. Once cooked, place in a muffin tin or small bowl and top with banana slices, peanut butter, then vegan coconut cream frosting and sprinkles.
Recipe by: http://postmehome.tumblr.com/
Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464
Post by:http://postmehome.tumblr.com/

Vegan peanut butter banana cake:

  • 1 banana

  • 1 oz melon

  • 1 tbsp peanut butter

  • 3 tbsp flour

  • 3 tbsp sugar

  • 1 tsp baking powder

Preheat the oven to 180C. Mash the banana and melon together. Stir in the peanut butter, flour and baking powder. Add the sugar. Pour into a small cake tin and bake for 30 minutes. Once cooked, place in a muffin tin or small bowl and top with banana slices, peanut butter, then vegan coconut cream frosting and sprinkles.

Recipe by: http://postmehome.tumblr.com/

Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post by:http://postmehome.tumblr.com/