Tuesday, 2 October 2012

Autumn is in the air.

Actually I think I can say autumn is here. Its been getting colder every morning this week. We had to dig out the coats and scarves from the back of the cupboard and air the winter duvets. But I do love autumn  - the colours of the trees, going for walks  and then home again for a nice cup of hot chocolate or tea. Snuggling in bed in the morning trying to make those minutes stretch into hours before you have to get going again. Another thing I love about autumn is the food , warming soups and pasta bakes.

We picked our butternut squash and pumpkin this week and they are now sitting on the windowsill trying to harden off. I am quite proud of our efforts this year 5 beautiful butternuts and one lovely pumpkin, ooh I cant wait - butternut risotto , butternut soup, vegetable curries here I come.

Its also back been back to school and trying to adjust to the new school routine, with swimming, tennis, rainbows and beavers to contend with. The kids have still been helping out in the kitchen but its been a bit less frequent. Saying that we did make some delicious "crunchies" or ANZAC biscuits. These are biscuits I used to make with my gran when I was a little girl , we called them "crunchies" but the recipe I followed called them ANZAC biscuits. They are very similar to flapjacks but a bit more biscuit like. 
Here is the recipe if you want to have a go - they really are very easy to make and even easier to eat. ( We made ours in a baking try and cut them into rectangles but you can easily do round ones as the recipe says).

85g porridge oats
85g desiccated coconut
100g plain flour
100g caster sugar
100g butter , plus extra butter for greasing
1 tbsp golden syrup
1 tsp bicarbonate of soda

Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.
Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.
Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

Bach again soon with some more news and maybe a recipe or two.
Enjoy your autumn !