Category: gregorys

Oat & Ginger Cookies

This was a very impromptu Saturday morning bake. I woke up and had my usual breakfast of a cup of earl grey tea and porridge – which I have had almost every morning for the last 2 years without fail! Some people would say that’s boring but I am a porridge addict and proud! Afterwards I decided to have a look at one of my favourite food blogs, the Green Kitchen Stories, for some weekend recipe inspiration when a recipe for Thin Oat & Ginger Crisps caught my eye.

I love flapjack (my oat obsession continues) but unfortunately the traditional recipe contains loads of butter, golden syrup and sugar – not terribly healthy or good for your waist line! But these oat & ginger crisps sounded like a perfect healthier alternative and I was in luck because I already had all of the ingredients in my cupboards. So it was straight to the kitchen!


4 tbsp coconut oil, melted
3 tbsp maple syrup
2 tbsp spelt flour
2 tbsp milk (soy/oat/almond/cow)
100 g rolled oats

1 tsp ground ginger
a drop of vanilla extract


1.Preheat the oven to 180°C.

2. Combine all the ingredients in a mixing bowl.

3. Spoon 8 pieces of the dough onto a baking tray. Use the back of a spoon to flatten them out to whatever thickness you would like (mine were quite thick)

4. Place in the oven for about 15 minutes or until they start to turn darker around the edges.

Note – When warm they will still be soft, but they become crispier as they cool down. Let them cool on the sheet for about a minute.

IMG_0312Yes, that little one in the middle is half eaten…oops

The Green Kitchen Stories recipe has these as ‘crisps’ so they are quite thin, however I decided to make them slightly thicker so they look more like cookies.

The method for these is so simple, it really only takes 5 minutes, so I hadn’t planned on blogging it and didn’t take many pictures. But as soon as I smelt them in the oven I knew I couldn’t not blog about them!

The smell of them in the oven, the warm maple syrupy, gingery and coconuty smell. Oh. my. gosh. If I could only bottle that smell – words cannot describe the smell of my house on Saturday morning. Better than freshly baked bread.

IMG_0324 IMG_0323

There’s not much else to say on these little beauties; the smell says it all really. Easy to make, easy to eat!

On another note, it’s the Great British Bake Off final on Wednesday! Eee! I’ve been backing Richard since day one so fingers crossed he wins.

Next weekend I’m going to attempt to make one of my favourite sweet treats which I’ve been wanting to try for a long time so check back next week for a slightly more planned blog post!

Love H Xx



Mini Courgette Cakes

Carrot cake is a common coffee shop favourite up and down the U.K. Everyone seems to have accepted that carrots can be enjoyed in cake form. And yet when I mention courgette cake I often get some funny looks. But why should it be any different? It’s just another root vegetable after all. 

My family have been enjoying courgette cake for a few years now so this is a tried and tested, fool proof recipe! However in the past I have always made it in a bunt tin and this weekend I decided to use a new mini sandwich tin with individual loose bottoms. 

150ml vegetable oil
250g self raising flour
50g  pistachios, roughly chopped plus extra for decoration
3 eggs
175g caster sugar
1tsp bicarbonate of soda
225g courgette, grated
125g icing sugar
1. Preheat oven to 180 degrees. Grease the tin well (very important) and lightly dust with flour – tap out the excess. 
2. Chop the pistachios or pulse in a food processor and grate the courgettes. 
3. Whisk oil, eggs, sugar and vanilla extract together in a large bowl. Sift in the flour and bicarbonate of soda and stir well to combine. Finally, add the grated courgette and pistachios. 
4. Spoon the mixture into the individual tin moulds and bake in the oven for 20 minutes. 
I filled the moulds to the very top so when they were baked it created cakes with domed tops, similar to muffins. If I was to make mini Victoria sponges, or cakes which traditionally have a flatter top, then I would only half fill the moulds. 
5. Once cooled remove the cakes from the tin. Then drizzle icing over each cake and sprinkle with chopped pistachios while the icing is still wet. 

I have been thinking about what other root vegetables could be incorporated into baking. Obviously ginger cake is another common flavour and beetroot goes really well in chocolate brownies. I wonder what sweet potato or parsnip would taste like in a cake? Maybe that’s one for a future experimental bake!

On another note, The Great British Bake off has started again – my TV highlight of the year! Crazy to think I almost applied to be on this season. After the first episode I’ve decided that Richard is my favourite, I think he is going to do very well! I’m hoping I’ll get some inspiration from the Bake Off for some future bakes so stay tuned!

Hannah xx

Grandmas Bread: American baking

I’m back! I didn’t have a lot of time to bake in July as I was on holiday in America for two weeks. However being on holiday didn’t stop me from baking! 

My Grandma who lives in America makes the best bread I have ever tasted. The recipe was passed down from her Grandma and is incomparable to any other bread, it’s just mouth wateringly delicious and I was desperate to be able to recreate it for myself! 

For Christmas she put together a hamper of all the ingredients I needed to make her special bread, known as Grandmas Bread. Bread is renowned for being very difficult to master and my first attempt didn’t go very well; I ended up with two bricks – rock solid. My error was that I had killed the yeast by using water that was too hot so it didn’t rise during proving. So she kindly offered to give me a master class in Grandmas bread baking while I was visiting. 

She made it look so simple. So I decided to try it again on my own, while the master class was still fresh in my mind. I’m pleased to say that this time was significantly better and the bread was actually edible, which is always a good sign when baking! I didn’t kill the yeast so the dough more than doubled in size. 

It still isn’t perfect because it didn’t rise over the top of the bread pans as it should. I think this might be because I didn’t wait for the yeast to activate for quite long enough. Also the room temperature and humidity has a big impact on bread. My Grandmas kitchen has air conditioning but obviously in England that is rarely needed. Although at the moment the weather has been unexpectedly warm and so I was baking with the door open, who knows what impact that will have had! 

This is what the perfect loaf of Grandmas bread should look like…

And this was my attempt…

Mine doesn’t have the same curl over the top – No muffin top. But bread will not defeat me!

 Hopefully third time lucky! Until then I will enjoy it with some peach jam. 


Sticky Toffee Cupcakes

The inspiration for this recipe comes from the classic desert, sticky toffee pudding. The sponge is very similar to the sticky toffee pudding sponge with dates and the buttercream is flavoured with an indulgent dulce de leche sauce. 

My family have been making these cupcakes for a few years and I would say they are our show-stopping, signature bake! These are perfect to make for special occasions because while being relatively simple, they have a big impact. Since my friend (and colleague) is returning to the office this week after 6 months away, I obviously had to bake these as a welcome back present! 

This recipe may appear to require a lot of ingredients but the majority of these are cupboard staples which any keen baker is likely to stock, such as flour, bicarbonate of soda and icing sugar. In fact the only ingredients I had to buy specifically for this bake were the dates and light muscovado sugar (as we had run out) so it was a very cheap bake.

180g pitted medjool dates, chopped
1 tsp vanilla extract
180g self raising flour
1 tsp bicarbonate of soda
80g unsalted butter, softened 
150g light muscovado sugar
2 eggs

For the buttercream:
160g salted butter, softened
200g icing sugar
4 tbsp dulce de leche 
1 tsp vanilla extract 
1/2 tsp salt 

1. Preheat the oven to 180 degrees C. Line a 12 hole muffin tin with paper cases. 
2. Soak the dates in 180ml boiling water for 20 minutes. While soaking, gently break up the dates with a fork and stir in the vanilla extract. 
3. Sift the flour and bicarbonate of soda into a bowl and set aside. 
4. Cream together the butter and muscovado sugar for around 5 minutes until light and fluffy. 
5. Add the eggs gradually, beating between each addition, combined with a tablespoon of flour, to prevent curdling. Then add the remaining flour and the date mixture. 
6. Spoon the mixture into the paper cases and bake for 15-20 minutes.

7. While the cakes are cooling make the buttercream. Cream the salted butter and icing sugar for 5 minutes. Then add the dulce de leche, salt and vanilla extract.
8. Scoop the buttercream into a piping bag fitted with a star shaped nozzle and pipe onto each cupcake. 
Note to all the health conscious bakers out there – these are definitely not fat free (not by a long way!) but everyone needs an indulgent treat every now and again and these are worth the calories, I promise! 
I haven’t used buttercream for a long time (I usually use cream cheese icing) and I had forgotten how much easier it is to work with. I much prefer the taste of cream cheese frosting however it’s susceptible to becoming runny when not kept in the fridge. This is a particular problem at this time of year (it was 26 degrees this weekend and it felt even warmer in our kitchen with a massive AGA still on!) Buttercream, on the other hand, sets much firmer – which is surprising given that it has a high butter content! 
View from above
Hannah xx

Banana Soufflé

I didn’t have a lot of time for baking this weekend but there has been one technical bake which I have been wanting to try since I ordered one at my birthday dinner, back in April. That is a sweet soufflé. Soufflés have an unfounded reputation for being difficult to make. However they are relatively quick to make and use everyday fridge/cupboard ingredients. The key to a light and fluffy soufflé is to gently (but firmly) fold the egg whites into the other ingredients to keep as much air in the mixture as possible. 

1 banana 
2 egg whites
55g caster sugar
butter, for greasing
icing sugar, for dusting

1. Preheat the oven to 200 degrees C. Place a baking tray in the oven to heat up.
2. Mash the banana to a smooth purée. 
3. Grease ramekin dishes with butter and dust with icing sugar.
4. Whisk the egg whites until they form stiff peaks
5. Gradually add the sugar and continue whisking until the mixture is thick enough to hold over your head! (But if you aren’t that brave it should be thick enough to leave a ribbon trail when the whisk is lifted)
6. Carefully fold in the banana purée in two stages, be careful not to over mix or the egg whites will turn watery

7. Fill the ramekins with the mixture. Run your thumb around the rim of the dishes to allow the mixture to rise evenly and prevent it from getting caught on the sides. 
8. Place the ramekins onto the hot baking sheet and place in the oven. Bake for 10 minutes, until the soufflés have risen by approximately 1 inch. Do not open the oven door during baking or they will sink.
9. Serve soufflés immediately with a dusting of icing sugar. 

As long as you follow a few simple rules, there is absolutely nothing difficult about making a soufflé  – but they appear very impressive.  Soufflés don’t feature on restaurant menus very often because they have to be made to order and served instantly. But I think this just makes them more special and impressive. How often do you see brownies and sticky toffee pudding on the desert menu? 

Despite being slightly temperamental, in many ways soufflés they are very versatile because they can be pretty much any flavour you desire, sweet or savoury, and as such could be served as a starter or desert. In the future I would like to experiment with savoury soufflés. 

Hannah xx