Ginger, Apricot & Chocolate Spelt Cookies

These sweet little cookies are perfect for spring - fresh, fiery and fruity. This recipe is based on Heidi Swanson's Ginger Cookie recipe from her brilliant book Eat Natural Every Day, although I've adjusted a couple of the more obscure ingredients slightly to make them more student-friendly. The combination of flavours may sound a bit intense, but surprisingly they work really well together - with the fiery ginger, fruity apricot and bitter chocolate balancing each other out. The spelt flour gives the cookies a nutty, earthy flavour which tones down the sweetness too, and also makes them a little more dense and filling than your bog-standard biscuit - they're kind of like posh gingernuts. Enjoy fresh from the oven with a mug of something warm and comforting. 

To make approx. 30 small cookies you will need...

35g demerara sugar

85g dark chocolate, finely chopped

115g spelt or wholemeal flour

1/2 tsp bicarbonate of soda

1 heaped tsp ground ginger

A pinch of salt

60g butter

30ml black treacle

50g caster sugar

1 tbsp grated fresh ginger

1 small egg, beaten

85g dried apricots, finely chopped 

You will need to...

- Put the demerara sugar into a small bowl and set aside. Chop your chocolate and apricots finely.

- Heat the butter in a medium sized saucepan until just melting, then stir in the treacle, caster sugar and fresh ginger. The mixture should be warm but not hot. Add in the beaten egg, then the flour, bicarbonate of soda, salt and ground ginger - mix well. 

- Stir in the apricots and chocolate. 

- Chill the mixture in the fridge for about 30 minutes, until it firms up a bit.

- Preheat the oven to 180C and line two trays with baking paper.

- Scoop the dough out in level tablespoons, then tear those pieces of dough in two and roll each piece into a ball.

- Drop the little balls one-by-one into the bowl of demerara sugar and roll around until the outside is well covered in sugar crystals. 

- Place the sugary balls onto the prepared trays, leaving plenty of space between them to allow for spreading. 

- Bake in the oven for 7 - 10 minutes, until the cookies have puffed up a little and are dark, fragrant and cracked on top. They will still be a little soft so allow to firm up a bit on the tray before serving.

Enjoy! C x

Fruity Pancakes with Salted Caramel Sauce

Here is our last minute Pancake Day offering! Whilst a big fan of the traditional crêpe (preferably smothered with as much Nutella as humanly possible, or more elegantly topped with sugar and fresh lemon juice) this year I fancied a bit of a change. These American-style pancakes or 'drop scones' are topped with the most delicious salted caramel sauce, complemented perfectly by a scattering of fresh fruit that make you feel at least a tad virtuous. This impressive stack would make the ideal indulgent breakfast or brunch, and as our recipe uses only mugs and spoons as measurements, it is very well suited to an ill equipped student house such as ours. These would also be delicious topped with fruit and natural yoghurt or crispy bacon and maple syrup. Get flipping. 

To make a hefty stack you will need...

1 mug self-raising flour

1 mug milk

1 egg

1 capful vanilla essence

A pinch of salt

And for the Salted Caramel Sauce...

2 tsp butter

2 tbsp soft brown sugar

3 tbsp double cream

A large pinch of salt

1 banana, and a handful each of strawberries and blueberries

You will need to...

- In a large bowl, whisk together the flour, milk, egg and vanilla.

- Put a good, non-stick frying pan on a moderate heat and add a small knob of butter. Use a folded piece of kitchen paper to absorb the melted butter and ensure it is smeared all over the base of the pan. Keep this, and wipe it over the pan when you feel it is getting a little dry as you make the pancakes.

- Ladle the pancake mixture into the pan - leave for about 3 minutes or until you can see bubbles all over the surface of the pancake, then flip as flamboyantly and theatrically as you dare, and cook for a final 2 minutes or until golden brown.

- Continue until all of your mixture is used up - as you make them put them on a plate or board and cover with a clean tea-towel to keep them warm.

- To make the salted caramel sauce, melt the butter and sugar in a small saucepan then stir in the cream and enough seasalt to taste. Do not boil the mixture or it will become too thick to drizzle over your pancakes.

- To serve, stack up your pancakes and pour over the sauce, finally topping with the fruit.

Happy Pancake Day! C x

Two Soups

Soup is definitely a student staple for us, and for so many good reasons. It's healthy, cheap, freezes well, warms you up, and makes a really easy on-the-go lunch if you invest in a thermos. We have two of our favourite soup recipes for you - the first is a tried-and-tested family recipe courtesy of Catie's Mum. This hearty and filling Scotch Broth is packed with beans, peas and barley, and has been sustaining the family through harsh northern winters for decades! The second is Zoe's favourite Mary Berry Winter Vegetable Soup. We used chopped tomatoes when we couldn't get our hands on any passata - it is totally delicious either way, with the tomato element adding a fresh, lightness. We recommend you try them both - they really are souper winter warmers (sorry). 

Kirsteen's Chunky Scotch Broth  

For 6-8 servings you will need...

1 small swede 

2 sticks of celery

1 large leek

4 or 5 carrots

1 bay leaf

Chicken or vegetable stock

1 cup of pearl barley

1 cup each dried butter beans and dried marrowfat peas OR 3 tins of assorted beans if you can't find dried (I like to use 2 butter bean and 1 cannelini) 

Salt and pepper 

You will need to...

- If using dried beans and peas, these will need to be soaked in cold water overnight. 

- Chop all your root veg into smallish chunks depending on how chunky you like your soup. Slice the leek. 

- Sauté all the veg in a couple of tablespoons of olive oil for about ten minutes until softened. 

- Add enough stock and boiling water to cover the veg. Pop in your bayleaf, barley and beans (drain and rinse them beforehand if using tinned) and stir to combine. 

- Bring your soup to the boil, then turn down the heat to a simmer. Put the lid on and leave to cook on a low heat on the hob or in the oven for about an hour and a half or until all the beans, barley, and veg are soft. 

- Once cooked, season your soup well with salt and pepper. Serve immediately or, if stored in the fridge in an airtight container it should keep for about a week. 

Mary Berry's Winter Vegetable Soup

For 6-8 servings you will need...

50g butter 

2 small red onions 

2 leeks, finely chopped 

3 sticks celery, finely sliced 

2 cloves garlic, crushed 

4 tablespoons flour 

500g passata or chopped tomatoes  

2 large potatoes

400g tomatoes, chopped 

2 tablespoons sugar 

2 tablespoons tomato puree 

2 pints / 1.1 litres Chicken or vegetable stock 

Salt and pepper 

Parsley

You will need to...

-  Melt the butter in a large saucepan and add the onions, leeks, celery and garlic. Cook for about 10 minutes until softened.

- Whisk the flour with the passata/chopped tomatoes in a bowl until well blended and smooth. 

- Add the potatoes, tomatoes, sugar and tomato puree to the pan. Stir in the passata and the chicken stock and allow it to thicken. 

- Bring to the boil and season. Cover and turn down the heat to a simmer, and cook for about 20-30 minutes or until the vegetables are tender.

- Check the seasoning and serve hot sprinkled with freshly chopped parsley and a swirl of cream if you fancy.

Enjoy! C & Z x