Baking with a toddler or two...

Today's #bakingwithatoddler was especially significant as it turned out to be A's baking debut and we were baking in memory of my Granny, E's (middle) namesake, on the date she passed away, three years ago. Rock buns were an obvious choice. 

E was excited and confident. A was determined to chat to her toys in her cot,  defying sleep and so I gave in, brought her through to the kitchen and she rocked her adorable apron for the first time. It was an everyday special moment and way more manageable than I imagined having two perched on chairs,  in the way that often with two little people, the thought of something can be worse than the reality.  E showed A what to do and what not to do (of course), they shared spoons and mixture and then E snuck away to smugly lick both her and A's spoon! A sweetly unaware of the pleasure she was missing. They were equally thrilled at washing their hands simultaneously in the big sink and it was a real joy to see. I'd like to think my Gran saw it too.

This recipe is straightforward, needs no complex ingredients or preparation and features sultanas which seem to be a winner with (my) toddlers. They also got to mix and mash the whole thing by hand which really occupied and intrigued them. The result, three happy girls and a batch of tasty, sort of uneven scones; perfectly imperfect.

Lovely extra nutty granola (Valentine's edition).

There must be something about blue skies that inspires granola making for me, my last granola post was a sunny one. This is a variation. It's easy, therapeutic in the sense of using up oddments of nuts and slowly mixing it all up, packed with good energy and the perfect gift for family, friends and Valentine's. 
This batch was extra nutty. It works well as a light breakfast with yoghurt and fruit, simply in handfuls as a pick me up snack or made into flapjacks for a sweet treat.

You will need:

500g porridge oats (I keep the amounts of oats and seeds equal but vary it if you fancy)

500g nuts and seeds (here I used cashews, almonds, peanuts, pistachios, poppy seeds, hazelnuts, coconut, pecans, pine kernals, sesame seeds)

5 tbsp sunflower oil (1 for every hundred grams)

5 tbsp set honey (1 for every hundred grams - using a heather or floral honey adds a new dimension)

200g dark brown sugar

100g light brown sugar (it's not essential to use two types of sugar it's just what I had)

1 tbsp ground cinnamon

Preheat the oven to 180 C. Liberally oil a baking tray (I used a brownie tray or roasting dish) otherwise it's impossible to remove. Mix together the oats and seeds, add the oil, honey and sugar. Stir happily or bash if the mood takes you, until the mixture is a sticky, glossy, coated one. Arrange on a baking tray (or two). Toast in the oven for around 20 minutes. Be sure to keep an eye on it and stir every ten or so minutes as some nuts burn easily. Remove the soft mix from the oven. Do an obligatory taste test.  It will harden as it cools. Leave it to cool and then break into small pieces and store in an airtight jar or jars if you're planning on giving some away.

Going nuts with nuts. 

Stocked up.

Gifts for my Valentine...

 ... and friends.

Blueberry, lemon and elderflower drizzle cake.

Baking with my favourite toddler last week, we ended up inventing our own cake as we didn't have the ingredients to follow the recipe planned. So here it is The Rowley Girls' Blueberry, Lemon and Elderflower Drizzle Cake.

It was an unexpected success. Enjoyable and a great way to take a break from the midday sunshine, with a summery flavour combination inside. Thankfully, Baby A slept peacefully until the cake was in the oven so it was a quick cake to hold a toddler's short attention and complete in a nap time for added satisfaction. It couldn't have been planned this way.

Makes 10 large rectangles of surprisingly light cake.

You will need:

300g self raising flour

250g unsalted butter, soft, or very soft in this heat

250g caster sugar

150g blueberries, washed 

4 medium eggs

1 teaspoon vanilla extract

Juice and zest of one lemon  

A glug of semi skimmed milk. 

What to do.

Combine all ingredients except the blueberries thoroughly by hand (E took this very literally) or in a mixer. 

Zest of one lemon.

Juice of one lemon.

Two eggs

and then another two.

Pour it in.

Have a sneaky taste test when you think no one's looking.

A helping hand.

Hide 150g blueberries in the mixture by poking or stirring.

Pour into a greased and lined brownie tin and bake for 30 minutes at 180 degrees C.

For the drizzle, mix 75ml elderflower cordial, 75g granulated sugar and the zest and juice of two lemons. Prick the cake gently all over and pour over syrup. Then cool thoroughly in the tin before slicing. 

Make a hot mug of tea and enjoy at the kitchen table; ignore the washing up while your toddler watching another episode of Postman Pat.

Sainsbury's Magazine.

Proudly presenting our feature, home, menu, recipes and a very rare public picture of our sweet baby girl.

For wise men and women, in pictures.

The last of our Winter suppers made for a very busy, fun weekend and resulted in another rather full recycling bin! On Friday we welcomed a delightful group of friends and friends of friends with a roaring fire and glass of fizz. At the Table there were delicate white flowers, standing tall complemented by warm, white candlelight and then, a supper. We even had an informative tale and toast to St Andrew.

To welcome Gruyere gougeres.

A taste of grouse with horseradish.

Home grown rosemary.

To start Roasted beef, squash and rocket salad.

To follow Pan-fried scallops, Thai prawn risotto.

To finish Marmalade tart with orange and vanilla ice cream.