Watch: Flawless

Outside of Leicester, the city is not hugely known for its cultural offerings

It often gets overlooked for some of the bigger cities, and it doesn’t help the situation that, as a people,us East Midlanders aren’t always that great at showing off our assets

But there’s so much artistic talent in the LE postcode – and here’s a fantastic example of it

Flawless was directed and edited by Leicester filmmaker Keith Allott, supported by a talented cast and crew from Leicester, and shot in location… in Leicester

The short has featured in no less than 23 film festivals, from Singapore to Switzerland

But more importantly, since Saturday it’s been available to watch online

I’ll say no more, just enjoy

 

 

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Bake: Granola Bars

granola bars

I’m off on a little road trip for work soon, this will involve a trade show and a few nights in a hotel. All very exciting stuff apart from the fact I will be away from my kitchen for 3 days, three whole days! Whilst most would relish the prospect of not having to cook for 3 days the reality has sent me into a bit of a panic.

Cooking is one of my greatest pleasures, I cook every day. It’s my way to relax and unwind but mainly I’m a big fan of knowing what goes into my food, it’s important to me to know the origin of the ingredients going into what I eat and indeed that there are no unnecessary ingredients included, preservatives, stabilisers and what have you. life is busy, and whilst it’s not always possible to know exactly whats going into your food and it’s not always convenient to make food from scratch I do, where possible, try and champion homemade and try to source ingredients for my kitchen that are local, british or of fair trade origin, and above all, healthy. I bake my own bread, I buy my meat from the butchers and vegetables from the market and try to spend as little money as I can in supermarkets.

So, what to do? The outlook is grim and i’m facing the unnerving reality of fast food for three days. My colleagues, who know my pack lunch habits and cheese obsession have assured me this is not the sort of trade fair where there will be a hall of fine cheeses to sample (those are the best sort of trade fairs, right?!) How will I cope without a slice of homemade bread and a selection of fine cheeses at lunchtime? I had to take action.

This morning I set about baking myself a batch of granola bars so if i’m really in trouble I can reach for the comforts of home cooking direct from my own kitchen. C has also very kindly bought me some apples to take on my journey. I shall also be preparing some cheesy nibbles to take. I’m feeling better prepared now, yet still apprehensive. Seriously, no cheese?

granola bar ingredients

To make granola bars you will need:

  • an 18cm round cake tin lined with baking parchment
  • 100ml coconut oil
  • 100ml agave nectar or honey
  • 50g almond or peanut butter
  • 150g oats
  • 50g chopped pecan nuts
  • 50g mixed seeds-I used pumpkin and sunflower
  • 50g dried fruit of your choice, sour cherries or cranberries are mine

This recipe makes really delicious gooey, chewy granola bars, be sure not to bake them too long so they don’t dry out. A note on coconut oil, make sure you buy cold pressed extra virgin for maximum ‘superfood’ effect. The flavour is strong and can overpower, so for those who don’t like coconut butter or oil can be used instead.

Pre-heat the oven to 145°C Weigh all the dry ingredients together in a mixing bowl and set aside. Gently heat the agave, coconut oil and nut butter together in a pan until they are all melted, then pour the melted oil, agave and butter over the dry ingredients and mix all together to combine. Place the ingredients into the prepared tin. Use the back of a spoon to press the mix down so it’s nice and compact. Bake for 15 to 20 minutes until golden brown. Allow to cool completely, (don’t try to cut it when warm as it will crumble) Once completely cool cut into 6-8 portions. Store the bars in an airtight container for up to 1 week. Perfect for Breakfast on the go.

speedy breakfast granola bars

Further reading for the travelling cook:

B’s guide to eating healthy on the road

Miriam nice fellow blogger and author of cooking without a kitchen

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Looking Back: 2015

Happy new year to all! As we head into 2016 we thought we would have a little look back at all the Make, Do and spend activities over the last year…..

sharpen pencils

January 

Getting Organised

blood orange and pistachio cakes

February

Blood orange, almond and Pistachio Cakes and Rhubarb Rum

b outfit 2

March

The Big Clothes swap  & an exclusive interview with Richard III on the day of his burial

036

April

A guest Post from our Friend Holly Loves Cake & Those Doughnuts 

bluebells

May

Bluebell Woods

elderflower sugar 1

June

Elderflower Sugar & Mango Frozen Yoghurt 

Positano

July

B & E do Italy, plus Jam Tarts  & Macarons

watermelon cake 5

August 

Watermelon Cake

Nyhavn

September 

B Visited Copenhagen, E made Elderberry Vodka

rolling

October

Pumpkin & Spice Sugar Buns

November

What November?!

grown up hot chocolate

December

Amaretto Hot Chocolate

All best wishes for 2016!

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Drink: Amaretto Hot Chocolate

amaretto hot chocolate

Despite the unseasonably warm weather and a distinct lack of festive knitwear, the last few weeks have been all about getting into the festive spirit. From homemade Christmas decorations to festive baking, with a generous amount of seasonal celebrations and family gatherings thrown in. It’s been an incredibly busy few weeks.

So it was a surprise to find the final weekend before Christmas has bought with it some welcome down time. Rather than the last minute present wrapping, card writing and Secret Santa shopping that usually precedes Christmas day, this weekend’s change in pace has allowed time for wholesome activities such as wreath making and mince pie baking, and of course the opportunity for an extremely overdue blog post!

gingerbread mince pies

wreath making

I’m enjoying the calm. My job is changing/evolving in the new year so this Christmas feels different, full of new opportunities and possibilities, i’m excited to see what the new year will bring.

This recipe has become something of a tradition over the past few years, somehow it’s not really Christmas until the first Amaretto hot Chocolate of the season has been sampled! This one is definitely for the chocolate connoisseur as it’s intensely chocolatey and the amaretto adds just a little sweetness. I recommend using the best chocolate you can find, with at least 70% cocoa solids for a seriously bitter sweet drinking experience.

This is my idea of the perfect hot chocolate, Amaretto being one of my favourite liqueurs, but if it isn’t for you feel free to experiment with the flavours here. For a vegan option why not try Almond milk instead of milk and cream, for a no alcohol version try adding a cardamom pod when heating the milk and whisk in a couple of tablespoons of maple syrup for sweetness.

The recipe makes two mugs of hot chocolate.

finely chop chocolate

You will need:

  • 400ml milk
  • 50ml cream
  • 100g Dark Chocolate
  • 4 tablespoons Amaretto

Warm the milk and cream together in a saucepan until almost boiling. Whilst this is heating up, finely chop/grate the chocolate. Once the milk and cream mix starts to simmer remove from the heat and whisk in the chocolate until melted and well combined, by whisking you should get a lovely light, frothy mixture. Finally stir through the amaretto. Pour into mugs and serve with toppings of your choice, I opted for cocoa nibs, meringues and just a sprinkling of cocoa powder. Marshmallows and whipped cream are always a winning combination too!

hot chocolate for two

grown up hot chocolate

Wishing all our Make, Do and Spend friends a very merry Christmas, and a happy 2016!

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Bake: Pumpkin & Spice sugar buns

love an ornamental gourd

Autumn sees the return of a most versatile root veg, the humble pumpkin/squash/gourd. Each year I have a little word with myself and promise not to get over excited when the gourds finally hit the stores, and yet, every year come October I have a veritable collection. So far this year I have managed to restrain myself to just the above, along with several butternuts that were of course purely for recipe development purposes and not because I need as many pumpkins as I can possibly lay hands on to deck my halls.

Yes, we’re big fans of pumpkins here at make, do and spend. We hold an annual pumpkin carving party which usually involves good food, friends and some outrageous pumpkin creativity. Highlights of which include last years winner Walter White, enchanted forest scenes and my personal favourite, the bread bus which was born out of a Narborough Rd wide pumpkin shortage!

pumpkin carving party

So theres always quite a bit of pumpkin to be eaten at this time of year and it lends itself particularly well to sweet treats. I’ll be eating these little buns for breakfast this week, these are my kind of comfort food. At this time of year enriched buttery doughs are what I crave, particularly when combined with dark sugar and spice!

To Make 12 Pumpkin and spice sugar buns you will need

  • 430g strong bread flour
  • 40g caster sugar
  • 7g salt
  • 40g unsalted butter
  • 1 medium egg
  • 10g yeast
  • 150ml whole milk
  • 130g pumpkin puree- this is around half a pumpkin squash, roasted to the below method

for the filling

  • 30g butter at room temporature
  • 2 tbls dark muscovado sugar
  • 1 tbls ground cinnamon
  • 1 tbls ground ginger

for maple and cream cheese topping

  • 150g cream cheese
  • 30g maple syrup

how to roast pumpkin

To make the pumpkin puree pre-heat an oven to 180°C and cut the pumpkin into chunks leaving the skin on. place in a roasting tray and pour about 1/2 an inch of water into the base- this will add steam to the roasting process and help break down the fibers of the pumpkin. Roast the pumpkin for around 20-30 minutes until soft. Allow too cool, then peel off the skins and puree using a  blender.

To make the dough warm the milk to blood temp, so it’s cool enough to comfortably hold your little finger in for a few seconds. Add the yeast, stir until both are well combined and set aside.

Place the flour, pumpkin puree, salt, sugar, butter and egg into the bowl of an electric mixer with a dough hook attachment. Start the mixer on a slow speed and stream in the yeast and milk mixture slowly until all the ingredients come together to form a dough, turn the mixer up a little and knead the dough for around 5 minutes so the butter is well incorporated and the dough smooth and shiny. Allow the dough to prove for 1 hr or so until doubled in size.

rolling

Once proved transfer the dough to a well floured surface and roll the dough into a rectangle measuring around 30cm x 55cm.

dot the butter across the surface of the dough then sprinkle over the sugar and spices.

Starting with the long edge roll the dough tightly into a long sausage then divide the dough into 12 equal pieces.

cinnamon buns rolled

Lightly grease a muffin tin with butter or non stick baking spray and place each bun into the tray, cut side up so the swirl of the sugar and spice is visible, allow the dough to prove for a further 30 minutes and pre-heat oven to 160°C. once the buns have doubled in size transfer to the oven and bake for 15 to 20 minutes, until golden brown and the buns make a hollow sound when tapped on the base

just baked

Allow to cool whilst preparing the cream cheese topping, in a mixing bowl combine both the cream cheese and maple syrup and fold together. place a spoonfull of the topping over each bun and smooth with the back of a spoon.

for the frosting 3

What are your favourite pumpkin recipes?

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