So glad to hear you enjoyed!

I don't tend to, no, as they do add to the flavor.

Are we removing the gills?

Loved this recipe!! I did substitute brie for the cheese in the eggplant-bechamel. Probably added more than the recipe called for, too! 😉 It was so rich and delicious!

So I haven't tried with these, but on doing a bit of research it seems that you can in general freeze arancini, so there's no reason why these would be any different. Though I would have to say, there's a good chance the texture will deteriorate with freezing and so I wouldn't particularly recommend it.

So not all brownies have baking powder - if you do include it, it's gives a cakier brownie, but these are more of the fudgy style which is why there it is not included.

So glad you enjoyed! I agree it's a lovely mix of flavors.

Thanks, I agree I love all the colors and the flavors are so good too.

So glad you enjoyed!

Thanks! So to be clear, traditional haggis doesn't have chicken liver in it, but instead it's purely made from sheep offal, but chicken livers are a lot easier to find (you can buy ready-made haggis but often it's not that great quality, which is why I make my own take on it). I can actually get chicken livers at my local supermarket - I think it's often you don't look for them and so don't notice them, but they are often hiding in the corner of the fresh meat section. Hope you enjoy!

So glad you enjoyed, and agree it has such a lovely flavor!

So glad to hear you enjoyed!

Glad you enjoyed, and yes perfect with coffee, I agree!

You could, I would suggest softening it so that it's nice and tender and gently sweet. It's probably best to sear the scallops, remove them, then soften the onion, add the garlic then add back the scallops. This should save them overcooking.

Hi, could i add an onion?

So generally bread flour is great when you want more structure (as in bread, hence the name) and it also tends to add a bit more chew - personally I don't think you really need or particularly want either of those here, that's not part of what they are, so no real reason to use bread flour. In terms of folding, you will see it demonstrated in the video and it's described as well - you fold one side over, then the other side on top, so no, not accordion style but instead enclosing the middle part with the two outer sides. If you double the recipe, you can either make two rectangles according to the recipe, or you can make one large piece in which case instead of around 7 inches for the short side, it would be 14 inches, and you cut 12 pieces.

I'm so glad you have been enjoying! And I agree, I love how simple it is, yet so tasty.

Soo glad you enjoyed! Agree the mix works so well.

So glad you enjoyed! I can't say I've used a crimper but glad you found it helpful.

Glad you enjoyed so much! I've never found them crumbly, but volume measuring can vary in exactly how much you get, and not all flours absorb quite the same, so it's always worth seeing how a dough feels and adjusting if needed. Also just for reference, you can easily adjust the quantities by using the slider in the recipe when you hover over the quantity and they all multiply up or down.

Lovely idea of the caraway seed, Will try this with my own crispbread!
Personally I like to add a but more water than the original recipe says which makes them less crumbly!

Deserves 6/5 stars

Thanks, and yes it's really tasty any time!

Thanks Caroline! I’m making this tonight. I’ll let you know how this goes. By the way, my daughter’s name is Caroline! 😊

I'm so glad you enjoyed them - these still pass the test with my older kid years after he first had them (who is otherwise now much less into "healthy" cookies) so that says something!

Hi, so assuming approximately a 2 inch depth to the pans (which is pretty common for cakes), then an 8 inch round would hold approximately 6 cups, and a 9 inch round would hold approximately 8 cups, so that would be 1.33 times the original. With the 8 inch, it doesn't come right to the top so you could get away with making it 1.5 times I think to be easier to multiply up. Just remember it will need longer to bake being bigger.

So glad you enjoyed them, and yes perfect time to have them again!

I'm so glad you enjoyed them, and yes they really are easier than you might think at first!

I'm so glad you enjoyed - it's a big favorite of mine as well.

I'm so glad you enjoyed - my kids are big fans too.

Ha, indeed! Glad you enjoyed!

You can use as you have and prefer as long as it broadly goes with lamb. I would say not fish or ham, but chicken, beef or vegetable will all work.

I'm glad to hear you enjoyed it! So in theory, you can adapt most breads to be made in a Dutch oven, but a couple things to note. First, with Dutch oven baking you typically pre-heat the Dutch oven and bake at high temperature. I'd still recommend pre-heating the pot but yes as you say with the molasses, I think you are better to bake this at 350F as in the recipe. Secondly, this bread is a bit smaller than the typical volume for a 4 quart Dutch oven and since it would normally use the sides of the pan to give it shape, this means it would likely turn out rather flat in a Dutch oven. One way to help make that less the case is to make a bigger loaf, maybe around 1 1/2 times the recipe. A larger loaf generally needs longer to bake, but while it's hard to say for definite, I'd say in general baking in the Dutch oven cooks the loaf faster so maybe the time for 1.5 times would end up similar to the original. But I am taking a bit of a guess here, you would have to check as it bakes, after an initial time with closed oven to help it expand properly (maybe say the first 20 mins). Be sure to use parchment under the bread to help avoid the base burning, maybe a double layer. I look forward to hearing if you give it a try!

So glad you enjoyed, and the risotto goes so well, doesn't it?

I'm glad the recipe was what you were looking for and that the metric/cup button helped (I know I find it helpful myself on a few recipes when I refer back to them!)

Sounds tasty as well - indeed there are many variations along this same idea in different places. And no doubt all worth trying!

I'm so glad to hear you enjoyed them and they are just as good as ones you had elsewhere!

We use cardamom pods that we extract the seeds from using needle nose pliers. And then we grind the seeds. We used extra cardamom in the dough and filling. So good!

We had a little trouble with the filling being too stiff so added one teaspoon of milk. That worked perfectly to be able to spread the filling.

Thanks Caroline for this yummy recipe.

I haven't tried freezing them, but in general you can freeze muffins (they're just not quite as good as when fresh) so I don't see why not. I'd suggest you warm them gently after defrosting to make them a little softer. Hope you enjoy!

Hi Caroline. Can these muffins be frozen? They look amazing 😻

Yes, it should work fine to put them straight in the fridge when you would do the second rise and leave overnight. Then take out a little before you bake to let them finish rising the next day. Enjoy!

So I'm not sure what exactly you mean by a 5 inch casserole as that can be interpreted a few ways (round, square, how deep?), but I typically make this in an 8 inch skillet, as mentioned in the recipe, so that has an area of approximately 50 square inches. A 5 inch square dish would be 25 square inches, so half. Yes, it can go up the sides a bit more in a casserole but even still, that feels much smaller than I could recommend.

This recipe is using ready-cooked crab so there's no need to boil it, and in fact you don't want to as it can end up over-cooked (if you buy crab meat it will already be cooked, you would only need to cook if you buy a fresh crab but then you'd also need to pick over to remove the meat).

I can understand why it's a favorite. Interesting on the ontbijtkoek - that sounds similar to the way you add ginger snaps in German Sauerbraten. Must give it a try!

I'm so glad to hear! The same is true here too:)

I'm so glad you enjoyed them both! So the fish with the silvery skin is marinated herring - much as I have thought about trying to make it myself, it's a bit of a long process and so (for now at least) it's from the store 🙂 It's another classic addition to a Swedish spread, as well as enjoyed in other neighboring countries.

Out of curiosity, what is the silver skinned fish in this photo?

Many many thanks for this. The photo is great! We're a bit behind but have started today, in the States!!!

The flavors are lovely indeed. And great excuse, right?!

I'm so glad it all helped!

I'm so glad you enjoyed! Yes indeed, part of why I developed this was because it was hard to get "true" ingredients but it's definitely close enough that we love it just as much (if not more these days!).

I wouldn't necessarily say you need a specific brand, just a good quality butter and ones with less water tend to work best.

Hi Caroline,
Any suggestion if you cant find the Plugrá Block butter?

Yes, you can easily double everything, then just use a larger dish to finish in the oven.

I haven't made it with oat milk myself, but I think there are other comments that suggest others have tried and it worked fine.

So glad you enjoyed - and yes comforting indeed.

So glad you enjoyed (and yes both are always good!)

I hope you enjoy! So the nutritional information is always per serving, so since this gives approximately 8 servings (though that's very approx), the nutritional info is for 1/8 of the loaf. Nutritional information is always an estimate as well.

En mi experiencia, no es posible muchas horas - un poco zumo de lima o limon por la palta es mejor, y si hace la parte mas verde afuera, es mejor, pero no perfecto por mucho tiempo. (Y lo siento si mi espanol no es totalmente correcto!)

Glad you enjoyed!

Yes, if you don't take out the amount for the frosting (or add extra dry ingredients to compensate) you will have too much egg/sugar in the cookie mixture and it will, as you say, be stickier. I agree, they're yummy cookies!

It can be a little tricky, I agree - I suggest it works best if you just work with small pieces at a time, to limit how much you handle each chunk. Then maybe try to stop yourself from working it too much as you form into strips and being happy with it cracking or crumbling a little and then more just press it together as you have it formed into the shape you want. Hopefully that helps!

So glad you enjoyed, I agree it's a lovely combination!

Thanks, it does indeed make such a lovely smooth and tasty soup, I agree!

So I don't tend to find I have too much issue with fat all over the oven (though granted some) partly as pricking the skin all over helps the fat drain out better. I also use a relatively deep pan to catch the drippings. But yes, you could cover it if you prefer it just won't, as you say, crisp up. Though if you want to compromise, you could always just do that last half hour or so uncovered to get a bit of crispness. Yes, you could probably shorten cooking time a little as a result, though - maybe 5 minutes less each turn, so 15 less overall? Though that's a little bit of a guess.

So in general, this is not a super airy cake, it does have a bit of a tighter crumb, but there are a couple things that could be worth thinking about. First - when you say the amounts were right, did you weigh or use volume measurements? Weighing is more accurate, so if it seemed thin, it maybe didn't have enough flour. In terms of being flat, is your baking powder a bit old, as it doesn't work quite as well when not fresh. Also, did you whisk the egg and sugar until going pale and glossy? As this process not only dissolved the sugar, it gets air into the mixture. Then as you add the dry ingredients, you want to mix in lightly and not over-mix so you don't lose that air. Hope that helps!

Yes, I have had it there too (and I know well, Madrid's summer's can be brutal! It's just originally from Valencia hence mentioning that).

It's a very popular drink in Madrid's cafes during the summer months to combat the sweltering heat. It's served very chilled!

To me, that would be pushing it a little with this style of cookie - the dough here is less sweet than many types which is a lot of what helps preserve cookies. They may be OK, but it's a little hard to say for sure, since you don't know how cool they will or won't be in transit etc. And certainly as I mentioned to someone else, if shipping I'd make sure to use a thick filling or else the filling will bleed into the dough.

I'm so glad to hear it worked out well!

Thanks, hope it goes down well with the family, too.

Thanks, it's such a lovely simple dessert.

I'm so glad you enjoyed, and yes the smell as they bake is so good!

So all the ingredients keep well. If left out, orange slices with dry and the fennel will get slightly less of a crisp crunch over time, but it's still not much. If you make ahead, I would keep it in the fridge in a sealed container (a day should be fine) then just serve on plates when needed.

They will keep at room temperature for a couple days (3 or so is usually OK), but they do gradually start to go soft and the filling can "bleed" a little. I'd recommend using a relatively thick jam for the filling to try to minimize this as much as you can.

When I make these cookies I need to ship them. Are they safe to be at room temperature since they have cream cheese in the ingredient?

Thanks,
Lisa

Sure, I know it is a little hard to describe (at some point I'll add a video to show it!) So if you look at the picture with the four small pictures with the stages mixing etc, the bottom right shows the pudding with the paper over the top. You'll see the paper isn't pulled tightly over the top of the bowl, but instead has a fold in it. That's what you're trying to do. This allows a bit of room for expansion (and steam) without the paper bursting as it cooks. So another way to do it that may be easier to describe is you make two small folds in the paper first so it's like an upside down T with just a small bit sticking up, then turn the paper over and lay the paper on top of the bowl. This then gives an inside fold which is the expansion room you need. Hope that helps!

I hope you enjoy! So as you'll see in the recipe, I always make it as a log then cut into the individual cookies, but if you add up the filling ingredients, then divide by the recipe yield, you get approximately 1 1/4 cups of filling between 14 cookies, so that would be a little under 1 1/2 tablespoons per cookie. But that's definitely approximate - some of the fruits likely pack down a bit as you blend them so it may be a little less.

Thank you!

Enjoy - they're perfect for the season, especially when decorated!

Glad you enjoyed, and you're welcome!

Glad you enjoyed!

Thanks, I am glad you enjoyed, and couldn't agree more about them being super comforting!

I'm so glad to hear you enjoyed them, and can see mini chocolate chips fitting in great as an addition.

Thanks, and good spot, somehow I seem to have missed the word in there - now updated, as yes, that's when it goes in! Enjoy - it's one of our family favorites.

I'm glad to hear you both enjoyed!

Glad you enjoyed! Yes beet and squash (especially the sweeter varieties) go well together.

So I wouldn't freeze the whole skewers, but yes you could marinate the meat and freeze that, then it will continue to marinade as it defrosts. Once defrosted, you can add the other ingredients as you put the skewers together before cooking.

Yes indeed! Perfect party food, both tasty and hand-held bites as well.

So glad you enjoyed, and yes, a lovely brightness for this time of year!

Glad you enjoyed, and yes I agree, love the flavor the Stilton adds.

Glad you enjoyed, and yes would be great during the festive season!

I'm glad you enjoyed - we love the flavors in this.

So glad to hear you enjoyed - they are definitely a favorite here!

I haven't tried myself, but as long as the pork wasn't previously frozen, I think yes it should work fine, the ingredients aren't really ones that deteriorate with freezing.

How long they take to bake really depends on the size, so I can't really say for sure, but you are looking for the same general feel and appearance. If they are smaller, they will take a bit less time. Just keep an eye on them and take them out when they have the right color and feel. You could also do a test batch with just a couple to see how long they take before doing more.

I'm so glad to hear they turned out well (and I know just the challenge on not eating them all at once!)

Thanks! So I haven't frozen them myself, but I'd say in general yes, you should be able to freeze them by wrapping them well with plastic/cling film/wrap then placing in a freezer bag and sealing up. However I would caution that I suspect the texture won't be quite as good after freezing.

I am so glag to hear you all enjoyed it, and will again!

I'm so glad to hear you enjoyed them - they are one of my favorites!

So glad you enjoyed, and can see the fig jam pairing well, too.

Just simply delicious. I added a little fig jam in the middle. Always a hit and not super sweet.

There's always different ways! Onions are always good for their aromatic, gentle sweetness. I can see mushrooms fitting in there, too.

I saute mushrooms with the bacon and lettuce. I don't use onions.

I would typically do convection roast (ie fan assisted) but it may depend on your oven if you need to adjust down the temperature slightly or cook time as can be the case - I'd just make sure you keep a close eye on it as it cooks and reduce time if needed.

It sounds like it has too much flour compared to liquid - did you weigh the flour, as that is the most accurate? You can add a little water to soften it, if needed, but only add a small amount at a time or you can have it become too wet instead.

Always worth giving them a little test 🙂 So glad you enjoyed!

So I haven't done it with these particular cookies but it is similar to a sugar cookie or shortbread which does freeze, so in theory it should work. You are probably best to flatten the dough into a disk (and wrap well) to freeze to make it a little easier to work with after. Make sure it is well sealed then defrost completely before rolling out and forming the cookies. It may be slightly crumbly at first if still very cold, in which case just try to work it to warm it gently and make it softer before cutting and forming the cookies.

I'm so glad to hear they were such a hit! Indeed, melting then cooling the filling is one option, though I find the ingredients mix fine with just slightly softened butter (chilled is of course harder to work with unless you break it up).

A couple notes, in case it's helpful for others:
- 1.5c of AP flour weighs 180g for me (per King Arthur); I use a kitchen scale for all of my baking.
- I melted and cooled the butter for the filling to stir in the cardamom and brown sugar, as I couldn't see easily mixing them into cold butter. This was too liquid even after cooling, so I popped it in the freezer for 2 minutes, which was perfect. Any longer would have created the opposite problem. There was no leaking during twisting and the perfect amount of spillage/caramelization when baking.
- The volume of dough for 6 buns was too small for my stand mixer and dough hook. It was quite easy to knead by hand, and I'll happily save the dishes next time.
- We're considering adding in a bit of orange zest to the dough next time for a little different flavor, and very much enjoyed the recipe as written.

Glad to hear, thanks for coming back to say (might have to try myself 🙂 )

I hope you enjoy!

I'm glad you enjoyed, and yes it has a lovely lightness to the texture, I agree.

Half and half has around half the fat content of heavy cream, so it won't be nearly as rich, but should still more or less work.

Hello Caroline, the cinnamon swirl version was absolutely delicious.

I'm so glad to hear it worked well, hope the filled version works out, too!

I'm so glad you enjoyed!

So glad you enjoyed, and cranberry jam sounds delicious with it!

I hope you enjoy! So one option would be to make a whisky sauce to go with it, like the one I serve with chicken Balmoral - it's a lovely creamy sauce with a nice whisky flavor!

So glad to hear it worked out well for you and was easy to follow!

So glad you enjoyed, and yes perfect with roast chicken!

My first trial is a success, the bread texture turns out soft and fluffy. I used Japanese flour, and only diff I mixed the yeast in warm water to develop it first before mixing the ingredients. It's delicious and easy to follow. Thanks!!

So glad to hear you all enjoyed it!

So yes you can steam mussels and store them in the fridge for up to 2 days - just make sure they are covered and I'd suggest you maybe put some damp kitchen paper or cling wrap/film directly over the mussels before sealing the container they are in to try to help avoid the top layer drying out.

Both said it was beautiful so next time I’m going to make loads of it.

I'm so glad to hear - praise indeed!

I'm so glad you enjoyed - they always go quickly when I make them! - and appreciate the rating 🙂

Oops, forgot to give it a 5 star rating with my other comment!

So glad you enjoyed, and yes, they'd be great as gifts!

I'm so glad you enjoyed them!

I'm so glad you enjoyed and it worked well! And yes I can see a little salt working (though not too much, of course).

I'm so glad to hear you enjoyed! It's one I really love, too.

I'm so glad to hear you enjoyed, it's one we love this time of year in particular!

You can just skip it, or if you feel the mixture is not moist enough, then add up to the equivalent amount of fruit just instead eg apple or orange juice which would pair pretty well flavor-wise.

You certainly get a few variations along the same general lines, so hopefully you would enjoy these, too. On the video, I just checked and it's certainly loading OK for me - one possibility is if you have an ad blocker or if your internet is not that fast either of those could cause it to not load right, but maybe try refreshing and hopefully it may come up. If not, though, then hopefully between the photos and the description you can take a try. Enjoy!

Thank you, hope you enjoy it!

Thank you so much for telling me that ❤️ That will make it much easier and I can skip that step. I just saw your response just in time for this years Thanksgiving Celebration. Have a lovely Holiday Season. 🦃🎅

I'm glad to hear you have been enjoying it! I haven't tried with lime - I think it could work but my general feel is lemon pairs better flavor-wise, but it could still be good.

Thank you for saying, enjoy!

I'm glad the tip about substituting helped!

Glad you enjoyed, and yes the wine really does get in and add a lovely flavor.

So glad to hear, praise indeed!

So glad you enjoyed it!

So glad yo enjoyed, and yes it makes such a great snack!

Glad to hear you enjoyed, and yes I know it sounds unusual but does indeed work!

Sorry to hear you found it too hard, but it should soften leaving it out and trying to work it with your hands to warm it a little. If it doesn't work as a whole block, you could cut it and just work on one part at a time. It definitely should soften with a bit of warmth and working it, even if it's firm to start.

I’m in the process of making these and the same thing happened, twice. I put the dough in the fridge overnight and the next day I decided to finish them but the dough is rock solid… I did it twice to make sure I measured everything correctly and it happened both times. I’m so sad.

Glad you enjoyed! British scones are a little more like US biscuits - they are that bit softer and less dry (and sweet) than US scones tend to be. And yes, especially if you are in a warmer environment chilling can help to make cutting a little easier though not strictly needed.

I agree, these have the taste and texture of a biscuit more than a scone. But they're still very good!
I went light on the baking powder, putting in 1Tbsp plus 1tsp, and I think it would be fine (or better) with less than that. I also chilled the dough for about 25 minutes before cutting out and baking. It's easy to cut out rounds with a knife if you don't have a cutter. I baked for 13 minutes.
A nice biscuity scone recipe.

So normally, if you click on the number in the servings then a slider appears and it will then multiply up the ingredients, but I see since it's set as the number of cookies here it only lets you in effect double the recipe (so going from 15 to 30). But it's a straight multiply everything up evenly to make larger quantities.

I'm so glad to hear you enjoyed it - it's one we love as well!

Glad to hear you enjoyed!

So easy to make, delicious, light & fluffy, my lot dipped in condensed milk!

I'm so glad you enjoyed, and yes love the flavor!

So glad to hear you enjoyed! We had it again at the weekend and it was perfect for a chilly day.

I'm glad to hear you have been enjoying this dish - and great the sauce worked well first time, too! To me it's such a great pairing.

Ha, they are definitely two things to love! Glad you enjoyed and will again!

Thanks, I agree it's perfect this time of year!

Thanks, and yes it's such a tasty combination!

They may well work cold, but I think I would probably suggest re-heating is better. You could place under the broiler/grill or in a dish covered with foil in a low oven for a few minutes if it's easier not to have to grill again.

So glad you enjoyed, and yes great combination!

It's yummy indeed! Thanks

So glad you enjoyed!

It's definitely a less well known ingredient, but lovely one to get to know. Adds a great flavor in this pasta and much more!

That's so nice to hear!

Oh perfect! Hope you enjoy.

So glad to hear you enjoyed and will make again!

Thanks for sharing!

That's great to hear, glad you enjoyed!

Yes, all purpose/plain flour as in the recipe would be white flour. You could use whole wheat, though I suggest ideally whole wheat pastry flour would be best to be a little less dense.

I'm so glad to hear you enjoyed, and yes I can see a a pizza cutter being handy to slice!

Glad you enjoyed the result, and indeed you can speed up the components by buying parts (or prepare ahead) to suit.

That's great, glad to hear! And I can understand 🙂

Hi caroline, Thank you for the quick reply.Ohh I went to the market today and I found the chicken livers! Funny thing, I never noticed them before, probably because I always seen the gizzard packs, I never noticed the little container the livers come in. And they had a lot. So I was wrong, they do stock them! Just never noticed. I always used to buy a whole chicken, and the liver and gizzards would come with it. But it would only have one liver with it. I bought the container of them and froze them. Hopefully ,they freeze ok? I am going to make this haggis in a couple weeks when I visit my mom. I couldnt find ground lamb , but I will go to another store that has it. I will omit the ground beef for now,and stick to your recipe with lamb. I cant wait! I been wanting to try haggis for years. Thanks again!

Generally I use a sugar pumpkin (ie the slightly smaller orange-skinned pumpkins also called pie pumpkins), but eg kabocha squash would also work.

Hi, what kind of pumpkin did you use ?

So glad you enjoyed it! Ans yes, love the mix of flavors, too.

So personally, I think it's worth having some liver in there to get closer to the 'true' haggis flavor that is made with liver, amongst other organs. I think beef liver could work, it does just have a bit stronger flavor, so I would maybe use a bit less or you can also soak liver in milk for an hour or two (in the fridge), then drain before cooking, to help milden any iron-y flavor. I think half beef, half lamb would be fine, too. How interesting that you can get beef liver more easily than chicken as for me it's definitely the opposite!

Ah, Kaprun - I haven't been in a while but remember it fondly. This could indeed be what you had. There are also another couple options - there's a similar dish that I also have a recipe for called Germknödel that has a plum filling in it (see link for the recipe). They are generally cooked slightly differently, either steamed or boiled so that they don't have the slightly darker almost crisp base, as these can have from the way they are cooked in the milk mixture. You can also get something in some parts of Austria with an apricot filling, which I think is similar to both of these though I'd need to dig into it a little more to see the specific differences. Hope you try one or other or both and it's indeed what you had, though (and you enjoy either way!)

Appreciate the comment. Personally as long as the butter is cold and you don't handle too much especially after adding the raspberries (which can become more liquid), I haven't tended to find them sticky, but know the juices can make them more so. And yes, they do expand a bit and more bite-sized can be good.

So glad you enjoyed, and thanks for the kind words!

So glad you enjoyed, and yes such a comforting dish.

Glad you enjoyed!

So glad to hear you enjoyed!

So glad you enjoyed!

Thanks, and glad you enjoyed! I love how they look, too.

So glad to hear you enjoyed! I agree it's a lovely rich flavor and just enough sweetness.

I'm glad you enjoyed! Indeed with the almonds you don't really miss the butter as they give a lot of richness, plus the egg white adds to the texture, too.

I'm so glad to hear you have been enjoying them!

I'm glad to hear you enjoyed! So yes, my oven is fan assisted, but that can mean slightly different things in different places - it tends to make more of a difference in UK/Europe where you would typically reduce the temperature by around 15-20 degrees when fan assisted, while in the US you wouldn't normally need to.

I'm so glad to hear you enjoyed! And thanks for sharing re finding the paste - unfortunately Fresh Market isn't anywhere near me nor nationwide, but great to know if you have it nearby, it may be a place to look.

I'm glad to hear you enjoyed (and what an honor to be preferred over others!). On the almond/plain flour weights and volumes - so almond flour tends to have more air in between the pieces as it is a little more course and between that and just generally, the same volume is a reasonable amount lighter than the equivalent wheat flour. This is why the weights are close, even though the volume is more. Though if you prefer that bit more almond flavor then you can, as you did, add a little more almond flour (or could use a little more extract, too).

It's not really that easily substituted as it has that depth of flavor you don't quite get from anything else. A dark brown sugar has some molasses in it so would give a bit of the flavor, but is definitely sweeter, so I would use a bit less to save being overly sweet. Alternatively, maple syrup has some of the flavor, though again I would use a little less as it is sweeter. The flavor won't be quite the same, though, with either, but will give a hint of it.

Interesting - not traditional (though I know some add a little redcurrant or similar jam sometimes), but glad you enjoyed!

I'm so glad to hear that you enjoyed it, and yes I can see the color of broccoli being a nice contrast, too.

Steam canning is not a process I use myself, so I am not best at advising on it, but I'd expect it to be the same as you would allow for other jams.

To a point, yes, but they can be a little tricky - when you defrost frozen berries they usually become pretty soft and have excess liquid, so I would suggest you defrost, drain them before adding and take care not as you mix them in that they don't break too much more. You could avoid them breaking by adding frozen, but then they'd make the dough wet as they defrost when they cook, so I think adding them defrosted is probably better, on balance.

It's really up to you but you generally want one that's good for cooking (so will soften a bit) and has a good sweet-tart balance, so things like Fuji, Gala and Honeycrisp would all be good.

I haven't tried, but I can see it may work - you would need to use a slow cooker that works shape-wise (so not one that's too thin and deep) and they likely won't get the nice slight crispness/browning on the bottom that you typically get with the stovetop method, but otherwise I think it should work. It may take a little longer, too, so keep that in mind.

Must have been a lovely (and tasty) visit - hope this brings back good memories for you!

I'm so glad to hear you enjoyed! It's one of our big favorites, too. And yes, there is indeed an apple version, too - I'd just suggest you make sure you use an apple that is good for cooking (eg Fuji, Honeycrisp), and cut the apples small-ish (around 1in/2.5cm dice max) so the texture works best.

I haven't tried and in all honesty, I'm not sure that I can think of a good option as substitute here as the eggs are not just acting as binder but also adding to the texture, particularly without leavening agent, so it's hard to think of a good option to replicate that without quite a few changes.

Thank you - they are easier than they might seem at first, and delicious either way!

So glad you enjoyed, and yes both easy and delicious!

Thank you, it's a delicious combination, for sure!

Glad you enjoyed!

So glad you enjoyed! And yes, I love how easy this is (just what I for one need in the morning!)

So glad you enjoyed - I agree it's such a fantastic taste from such simple ingredients.

I'm so glad to hear it went down well.

So glad to hear you enjoyed, especially being that bit more meaningful, too.

So glad you enjoyed, and yes great way to use them!

Glad it largely worked, and indeed, the rosemary is something you can adapt to taste - I actually have these on my list to re-visit soon to see if they still feel like they work well or need a tweak so will keep your comment in mind.

It's not one I know so can't really help, I'm afraid - are you definitely thinking of Lebanese/Middle Eastern seven spice, though, as there is also a Japanese seven spice that has slightly different ingredients, and I believe can sometimes be made into a sauce with soy sauce and possibly other ingredients.

L

I would make this again with about a quarter (1/2 teaspoon) of the suggested amount of rosemary.

I'm so glad to hear they worked well for you!

I'm glad it turned out well for you - thanks for coming back to share!

Thank you for your fast reply! I made the levain while my starter was bubbly and doubled. The bread turned out delicious and the perfect texture. Best boule I’ve made so far!

So glad you enjoyed - it's one we all love, too.

Great as a starter, glad you enjoyed!

I think this works with just a healthy starter, as long as you fed it the day before and it has bubbled up to be truly active. But if you are unsure about quite how healthy it is, then I'd do the feeding so it doubles first, if that makes sense. Hope you enjoy!

I'm glad to hear you enjoyed it so much - it's one we make regularly! And yes, definitely something you can adapt the fruit with it.

So glad you have been enjoying! So no, I haven't tried them sweet, but rye pairs pretty well with things like raisins and dates, so maybe switching some or all of the seeds to those and sweetening the dough eg with honey could work?

I am so glad to hear you enjoyed, and those tweaks sound great, too (that's one of the nice things about it, it's easy to adapt).

I'm so glad to hear you enjoyed! And yes, I love all the flavors in this, too.

I haven't frozen it myself but I know you certainly can in theory freeze jams - just make sure there is a bit of space in the jar or container you put it (ie don't fill it full) as it will expand a little during freezing. It should store for up to a year.

I'm so glad to hear you enjoyed it!

I'm so glad to hear! It's one of our favorites.

Can you freeze the jam and if so for how long?

So glad you enjoyed, and sounds a perfect way to use it!

So glad to hear!

So glad to hear you enjoyed! And yes agree, it's nice being that bit different.

So glad to hear you enjoyed! And yes, just that tiny bit sweeter but I also really like the flavor, too.

So glad to hear! It's one we make often in colder weather, too.

I made these today, they do taste sweeter than potato, but just a bit. Really enjoyed this. Thanks!

Glad you find it easy to follow!

Glad you enjoyed! I can see the spice working, too, though I do recommend trying with the cilantro some time as it adds a lovely freshness.

I'm so glad to hear you enjoyed! And yes Greek yogurt works well as an alternative.

I'm so glad to hear you enjoyed it!

I'm glad to hear you enjoyed. Indeed, those flavors can pair well, though I also really like the simplicity of the original and you do have to take a little care the flavors don't overpower the delicate pear.

Thank you, glad you enjoyed.

That's so great to hear!

I'm glad to hear you enjoyed! And yes, I love both how easy this is and the combination of the textures and flavors.

I'm glad you enjoyed! Yes the base idea can work with whole wheat too, and I definitely recommend you trying the rye as it has a great flavor.

I'm so glad to hear you have been enjoying it!

Vanilla paste is similar to extract, but it's thicker and made with a sweet syrup so it works well when you want the vanilla flavor but not the sometimes more harsh alcohol flavor that you can get with extract. You could certainly use the seeds from a vanilla pod in stead, or extract would also work just maybe use slightly less to limit the other flavor coming through.

So glad to hear you enjoyed! Yes, cinnamon is another version that's popular in Sweden - good luck with the savory version, sounds fun!

Glad to hear you have been enjoying! So the main thing that is different is that active dry yeast needs to be bloomed in liquid before you add it, unlike fast acting where you can mix it in directly. So with active dry yeast, I'd suggest you gently warm the milk (only very slightly, to lukewarm), add the yeast and leave it around 5-10 minutes until it bubbles up. Then, add this mixture to the flour and other ingredients as in the recipe. The amount of yeast is the same, sometimes active dry takes a little longer in the rising time.

I'm so glad to hear you enjoyed them!

That's so good to hear that they worked well for you, and glad the video was a help! Yes, the dough can be soft, depending on your room temperature etc so chilling can help make it a little easier to work with.

That's great to hear that you enjoyed it. And agree, it has a lovely flavor and goes well with so much.

So glad to hear you enjoyed!

A few recipe notes: I did the first rise overnight in the fridge, and by the time I finished with the last fourth of the dough, it had gotten so soft and was a little trickier to work with. (Such a soft dough, which was perfect in the finished buns.) But I was glad I started with chilled dough. Second item: if people want their buns to look as pretty as yours, make sure to set them far apart on a baking sheet. I'm accustomed to setting things close together, but of course they will smush together on rising and baking.

I'm so glad to hear you all enjoyed. It's definitely one of our favorite cakes.

So glad you enjoyed!

Thanks. Indeed, it would be great with fruit and festive desserts!

Thanks - it's definitely packed with flavor, enjoy!

I don't see why not - to me it's generally not quite as good flavor-wise but shouldn't really impact this much.

I'm so glad to hear you enjoyed, and I can see it being great with a pork chop!

It will definitely be different but I can see it working. One of the nice things about this recipe is its very adaptable.

How would it taste with smoked gouda bits of bacon

When you add the icing, it will be fairly runny as the icing is warm and you are pouring it over a warm base. Though it should still have a bit of thickness (so not like water, more like a semi-thick sauce). But as long as you have everything in there and the right amounts, it should firm up fine as it cools. If your room temperature is a bit warm, you can chill it in the fridge to help it firm up more though this can soften the base so I wouldn't do unless needed.

So glad to hear!

So fresh leaves need to be blanched to soften them. To do this, first wash the leaves really well then bring a pot of water to the boil, add a few leaves at a time for about 1 - 2 minutes then remove with a slotted spoon and place in a bowl of cold water (this helps to stop them cooking further). Then drain and they should be ready to use, or store, layered in a container in the fridge. Ideally, you are best to use fresh leaves in spring/early summer when they are a bit more tender. Enjoy!

So glad to hear everyone enjoyed! We are all big fans here, too.

Glad you enjoyed, and yes the sauce pairs so well!

Thank you, I can understand why it's a favorite - the flavors are indeed so tasty.

Glad to hear you enjoyed - and yes moreish indeed!

So glad it worked well for you! I agree, easy and so tasty.

Glad to hear you enjoyed!

So glad to hear you enjoyed, and agree the flavors are great with the potatoes.

Yes, halibut would be great - so glad to hear you enjoyed it!

Great, glad you have been enjoying it!

Glad you enjoyed! And yes, while they may not be the quickest they are easy to make - we really enjoy them too!

Hope they all enjoy!

So glad to hear it worked well for you! I do love them, too.

So glad to hear it came out well (and was very close to what you serve!)

I haven't tried it, and the texture for some gluten free flours can be a bit different, but certainly in theory it should work - you might just need a little more or less flour to get the right texture.

So glad you enjoyed, and yes indeed!

I'm so glad to hear you enjoyed them! And yes I sometimes make scones as triangles, too, just for whatever reason I generally make these circular. Hope you keep enjoying!

So glad to lear you have been enjoying! So if you were to double, I would suggest the best thing is to make two separate loaves rather than try to bake all as one. Then they should take about the same time to cook since each will be the same size as a single recipe. I think one large loaf you'd be struggling to get it to cook in the middle without it getting too dry on the outside. The only exception would be a shallower baking pan such as a square or rectangular cake pan (or round) that is of equivalent volume to the two loaves. Then it really depends how thick etc for cooking time so you may have to test now and then as it goes.

So glad to hear it worked out well for you and is very close to what you had in Georgia (praise indeed!) And appreciate you mentioning the changes you made - I can see both working (though personally I would rather not have the extra oil in the dough when the cheese already oozes into the dough a bit but I can see the reasoning).

Just one question, if I double the recipe how long should I bake it for?

I can see that broiling helps for the cheese, and if definitely an option. The only thing is you can potentially end up with browned cheese but cold beans whereas in the oven you get a bit more even temperature of the whole thing, but both work.

Hi, so you wouldn't need to change the ingredients at all but you will need to reduce the cooking time. It is hard to say exactly as it depends on the exact size, but maybe half the time if very small. I'd let them back, say 20 minutes then check to see how far along they are to see when might seem right.

I'm so glad you enjoyed it, and I can imagine this working great with that combination (and sounds tasty!)

Thanks, and glad the details help!

Glad to hear you enjoyed!

Thank you, I am a big fan too!

So glad you found them easy, and hope everyone else approves, too!

So glad you enjoyed - I agree it's fun to make different syrups!

Thank you, they are tasty indeed!

I'm afraid I don't think I know the baker you mean, I don't tend to go to the Copley market all that often. However, doing a little search it seems there's a place called Danish Pastry House in Watertown, not sure if they were maybe at the market in the past? And so glad to hear you enjoy the posts!

I live close to you in Cambridge. A Danish bakery used to have a booth at the Copley Square Farmers Market. I haven't seen them of late - are you familiar with this bakery and, if so, can you provide me with their contact information? Many thanks! So enjoy your posts!

So glad to hear they worked out well for you!

So glad to hear you enjoyed!

Did you have it covered? This should help to prevent you losing too much liquid as it cooks, though it will reduce a bit. Once you add the orzo, there should be enough liquid to cover the orzo with a thin layer of liquid so that the orzo cooks. If this is not the case, then add either some more broth or passata, as you prefer, or a mixture of both. The end dish will not be very saucy, just enough to coat everything, but yes you do need enough liquid to ensure the orzo cooks. You can also start cooking the orzo and top up the liquid, if needed.

It's really a matter of taste - I generally leave them in as they don't bother me but sometimes if it seems I have very seedy fruit, I strain part of the jam to reduce the amount of seeds. You can also strain it completely if you prefer to have no seeds at all.

Do I have to remove the seeds ?

So, roughly speaking you'd need the 2 1/4 cups of flour plus 1 tbsp, then 1 tbsp less baking powder. So that would be about 324g of self rising flour, and 1/2 tbsp (7.5ml) of baking powder. This is assuming you use UK/Australian self-rising flour as the US kind can have a slightly different mix of raising agent in there. Hope you enjoy!

Can’t wait for try these. Question, how much baking powder to add if using self raising flour. Thanks

It's a little tricky to take an ingredient out once mixed in, but a couple thoughts - one is if the zest is in slightly larger bits you could strain the jam and you may manage to remove the zest so it's no longer in there. This should hopefully reduce the lime flavor. It would mean you get a smoother jam as well, rather than potentially some chunks, but if you're fine with that, it may help. The other option is to add extra mango and extra sugar, so maybe a half quantity of what is in the recipe for each, but don't add any extra lime, and this will dilute the lime-yness. It does mean you have more jam, but hopefully that's not a bad thing!

Those changes may impact rise for a couple reasons - butter has some water in it, while crisco is pure fat, so you are changing the liquid level slightly, which feeds the yeast. Also, cream has a higher fat content than milk so this, too, is probably impacting the liquid level a little, as well as making the dough a little denser. So it may take a bit longer to rise, or not rise quite as much. Although temperature and other factors also impact rise time so it's not necessarily that these are having an impact. Hopefully it rises a little more, even if a bit slower and if not quite the full way and comes out well!

I'm afraid I've not tried them stovetop myself, so not sure either how long they'd take (or how well they'd work out) so sorry I can't particularly help - I'd be guided mainly by appearance.

Thank you, and so glad to hear!

Indeed, I know that's the proper Italian spelling, though it seems it is generally written with one "c" when translated to English, for whatever reason, and that seems to be what is more widely used/searched for hence I titled it that way, but appreciate the comment!

Thanks, glad you enjoyed, and yes indeed!

So glad she enjoyed, and agree feels very fitting for outdoor drinks!

I'd suggest around 2 - 3 days in the fridge, cooled first then stored in a sealed container. I haven't frozen myself but they should work - the texture may not be quite as good given the cheese and moisture, but it shouldn't be too far ff. If you cook then cool them completely, then I'd recommend either freezing as a single layer, so either layering in a container, separating each layer with wax paper, or placing in a single layer in freezer bags (you can fold over after they freeze). Alternatively, freeze on a baking sheet then transfer to a freezer bag or container once frozen. Then defrost in the fridge overnight and re-heat as needed, either in a low over, covered, or in microwave or gently in a skillet.

No problem at all.

So glad you enjoyed and yes great to relive some of those memories with foods (and how interesting you also have the Scotland/Boston connection!)

So glad to hear you enjoyed, and those sound like great alternatives - certainly that part of the filling is a little flexible.

Glad you found it easy, and hopefully still worked out well for you - the egg is only to help give it that shiny brown top (it's nice but not essential, as it were).

So as in the recipe, I made it with instant, which allows you to mix it in with the dry ingredients (or, really, at any point). With active dry yeast, you would use the same quantity, but you also need to bloom it in lukewarm liquid before adding to the dry ingredients. For this bread, that's a little trickier since you use the liquid to soften the cornmeal, and warm it more than would be good for the yeast. So I'd suggest maybe reserving the water and just warm the milk for the cornmeal, and use lukewarm water to bloom the yeast. This may mean you are a bit short on liquid to get the cornmeal to soften properly, but it's about the only way I can think to get it to work with active dry yeast.

Pure cane you can get on Amazon it’s a powder it’s works great for baking cake, stevia, maple syrup, date syrup snd it’s keto friendly snd diabetes. Hope you don’t mind Caroline I shared

So glad they were a hit! They always are with my kids too 🙂

So glad you enjoyed and that it worked well for you, and appreciate the suggestion.

The dough here doesn't puff into layers as much as puff pastry tends to, it's only a little separation, so I'd be worried puff pastry would separate or squeeze out the filling a bit too much, so I'd say either roll the puff pastry out thinner or else if you want to use ready made, shortcrust is maybe better.

I haven't tried this in a gas oven myself as I don't know anyone who has one but it should be about the same temperature, or as you would normally adjust if you were to adjust other baking recipes. Shelf-wise, I would suggest towards the middle, probably.

What wonderful memories indeed! Yes I love oatcakes with cheddar on them. You definitely get different variations, some with finer oats and others more coarse, like these. I've updated the recipe, actually to say you can use oat flour rather than wheat flour, if you prefer (I mainly didn't initially as oat flour used to be harder to find, and you can use either, but is becoming more readily available).

So glad to hear you enjoyed it! It's one we all really love, too.

My great grandmother was from Scotland and she gave me her recipe for Scottish oatcakes. She used bacon grease and ground the oatmeal into flour. She did not add any wheat flour. I am sure there are many variations as they used whatever they had on hand. We always had tea with lots of milk and sugar with our "tea cakes" It was also her tradition to have them as a snack with a slice of cheddar cheese. Wonderful memories!!

Hope they all enjoy! It's one of my definite favorites.

Thank you, very kind - it's a lovely variation on the classic.

Enjoy - it's so simple but wonderfully refreshing!

I am a big scallop fan too, glad to hear you enjoyed!

Thanks, glad you enjoyed - I agree perfect for summer!

Thanks, hope you enjoy - it's a lovely way to use them.

So I think you probably could, but it may take a little while to cook down. Mango is relatively low in pectin, so takes time to set or needs a bit of help. The lime juice helps, but especially if you are using more the juice than flesh, you might need more. One option is to wash the squeezed out lime and add the skin to the jam as it cooks, then remove towards the end as this should help add some extra pectin. Also, this recipe is on the lower end sugar-wise (which also helps it to thicken) so you might want slightly more with less of the mango flesh since you'd be making more of a jelly than jam.

Glad to hear you enjoyed! Yes I do think it is that little bit better with almond flour, as I mention, so will be interested to see how you like it with that, too.

How wonderful to make all your own bread. Enjoy this one!

I may be biased, but Scottish berries are some of the best, so I'm sure they'll be great for this! I also didn't come across this during my school-age time in Germany, it's one I found later, but definitely one to get to know.

Sounds perfect! And yes, ideal for cherry season.

So glad to hear you enjoyed! It's always a big hit in our family, too.

Thanks, and yes indeed!

Glad to hear you enjoyed!

Thanks for sharing. I believe I knew that you could get a mix, and interesting to see what you put in yours. It's like lots of blends, they definitely vary from one family to another. I drew on a few different recipes I found for the mix in this one which is slightly different, though I am sure you could use a range of blends. Yours sounds a lovely flavor, too. And I can see the little bit of cocoa powder being good in there too - it's certainly great in the glaze here.

Thank you, glad it was tasty (and afraid obviously nothing I can do on the beef, but know it does make a difference!)

All spices are ground and as I find it difficult to weigh small quantities like that, I usually just convert to teaspoons (not necessarily the same in grams but I keep the same proportions - 1 tsp for every 10 grams, so nutmeg, allspice and pepper are all 1 tsp, cloves and cardamom 1.5 tsp, ginger 2 tsp, and cinnamon 5 tsp). We use about 1 to 2 tablespoons in a recipe, depending on how spicy you like your gingerbread to be. It is the most wonderful flavor!

Most traditional recipes also use a little bit of coco powder, the mix of warm spices, coco flavors and orange zest is what makes this cake incredible.

Glad you enjoyed! It's one we all love too.

So glad to hear you enjoyed and the tips helped!

Thanks, it's one we love too!

It's a lovely combination!

Thanks, they're tasty indeed - hope you enjoy!

So this type of flour doesn't develop gluten quite as well as a strong flour like bread flour, for example, so it will tend to be a little flatter. However it can also rise and flatten for a few other reasons - sometimes not quite enough flour, or it's slightly underbaked in the middle. If it's very sticky, it sounds like it might be worth adding just a touch more flour.

So glad to hear you enjoyed! It's definitely a favorite comfort food of mine.

Yes, I'd suggest the same amount (by volume) should be about right.

Apologies, the "v" is a typo, it's just "cut in half lengthwise", now updated.

Glad you enjoyed! It should keep a couple days, but it will depend a bit on how stored and weather etc. It keeps best in a bread box or wrapped and at cool room temperature.

Great recipe! I was wondering though how long this will last before it expires.

So all of the gram measurements are there if you look just below the ingredients list, you should see "US customary" and "metric" - if you click metric it will show all of the measurements in grams, ml etc.

So glad to hear you enjoyed!

Oil would indeed be a possible substitute but if you are looking to avoid oil as well, then one option may be apple sauce. It's not quite the same, clearly, but can be used as an alternative for fat and liquid in baking (and I use in some other recipes), though generally not replacing all. I haven't tried it in these to know quite how it works here, but since it's that bit more wet, I would just try maybe half the volume as applesauce, ideally with some form of fat (oil, melted coconut oil or butter) in there as well (though a little less than half, maybe).

I have updated - 1tsp of yeast is approximately 3 grams.

So glad to hear it worked well for you!

Yes you could, just bear in mind both lemon and lime are not as sweet as orange so you may want to adjust the sweetness accordingly.

Glad you found it too 🙂 Yes indeed, they are lovely and light, so great summer eating!

I'm so glad to hear the explanation and photos help! So I haven't done it that way myself but I see no reason why it wouldn't work letting it do the first rise in the fridge overnight. Then, if it hasn't risen enough allow it to sit out a little more to rise further and then continue with the rest of the steps as normal. On the seed mix, it will certain give a bit more texture to the bread but I think the fluffiness should probably be more or less the same - interested to hear if you try how it turns out!

First, is it okay to refrigerate the dough overnight and allow to rise and bake the following day?

Second, will adding a ground seed mix alter the fluffy texture of the gp bread?

Thank you kindly. Best regards.

Indeed, it's that bit different from an American blueberry pie but I personally love the flavors and textures here, and so have all that we have shared it with. Hope your next guests enjoy, too!

Glad it worked well for you. Certainly if you use some marmalade, you need to reduce the sugar as marmalade is very highly sweetened, but I can see it adding to the citrus flavor, too. That and the coconut will definitely change the texture but it's a great simple cake that you can use as a base and adapt to taste, as you have done.

Thank you, and yes perfect indeed!

So glad to hear you enjoyed!

I'm so glad you enjoyed, and yes agree the mix of colors and flavor in the dressing are some of my favorite parts, too.

Glad you at least agree it's a good recipe. As for the life story, there's all of about one or two sentences that are more personal and the rest is background and tips on the drink itself which many readers may find helpful. If you don't need it, I'm sure you found the "jump to recipe" button at the top which takes you straight to the recipe itself.

I can't say I've ever had a problem getting a coating on the meat with the recipe as written - they don't need to soak, just get enough that there's a thin layer so the flavor gets in there. There's of course no problem with having more if you find it easier that way, but you don't want too much on when you cook (and it would likely drip off anyway) so it in effect becomes wasted.

Glad to hear you enjoyed (and hope you make again - I know we will!)

Thanks for sharing your slight adjustment for them to work at altitude. So glad to hear they came out well and were easy - I do enjoy these rolls, too.

So glad you enjoyed!

Glad to hear you enjoyed!

I'm so glad to hear you enjoyed it as part of your trip and that this has helped fill the gap since you returned!

We traveled to Scotland about a year and a half ago and fell in LOVE with haggis. We couldn't get enough and ate it all over the country! When we got home, we craved it something terrible and I found your recipe and we have made it multiple times since. It really does taste like the real thing and it uses ingredients I can easily get here in the states! Great recipe!

Absolutely!

Thanks, and yes great for summer - my kids are certainly big fans!

Thank you for the kind words, glad you enjoyed!

I think you could, I would just note that figs are more seedy than the other fruits, so it will impact the texture.

That is so wonderful to hear, I'm glad to hear you have been enjoying it and playing around with the flours a little too. (I love doing that with breads too, once you get one you basically like to try some tweaks.) Thank you for sharing!

So glad to hear you all enjoyed - all of my family are big fans as well!

Anyway, can you tell I love it?? :p

Thanks for the recipe!

Enjoy, they're really tasty!

I haven't tried myself but I think these should work freezing after cooking. Just cook, let them cool completely then freeze in single layers (separate with parchment or put in a freezer bag in single layers). When ready to use, defrost in the fridge and then warm through in the oven.

So glad you enjoyed, and indeed very easy to adapt like that!

It's definitely a tasty combination!

So glad it worked well for you - and yes indeed, such a great way to start the day.

So glad to hear you enjoyed them!

Interesting, haven't tried that but yes I can see a little working. Thanks for suggesting!

This recipe isn't written as being for gluten free flour, but I believe some readers have adapted and had success making it GF.

So glad you enjoyed!

So glad to hear it worked well for you! It's definitely less well known which is a shame, as it really is so tasty, I agree!

Try stirring prepared horseradish into the finished chutney (made without onions). You’ll have to experiment with the proportions.

Glad you enjoyed, and yes I do love this variation on the theme too.

Glad you enjoyed - I agree, such great flavor, yet so simple!

Glad you enjoyed! This is a great way to make it at home as it's so easy and tasty.

So glad you enjoyed, and thanks for sharing your instant pot adaptation!

Delicious! I make this in the Instant Pot / pressure cooker. Saute setting for the beginning steps; Stew/Meat function and slow release in place of the simmering; then stew or rice function for about 10 minutes with the orzo added in. Easy one pot meal and tastes like back home in Greece.

So glad to hear you enjoyed it! (And yes, always worth taking a little care with wasabi)

It's not something I have tried - so Mexican horchata powder is not simply rice flour, as if you used flour it would make a much thicker drink. I think typically horchata powder has a relatively high portion of dried milk in there so you get the creaminess but it's less dense. Using tiger nut flour I imagine would be the same thing - it will naturally be fairly thick for the amount you would probably need to get it to have the taste. You could maybe try to balance that out with some ready-made nut milk or dried milk to make a little thinner, but it clearly won't be quite the same. I'm also not sure if you might get a slight grainy texture or not, as I don't know how well it dissolves, but you could maybe use cheesecloth and a very fine strainer to strain any solids.

Thanks for coming back to share, glad it worked out well! Yes lemon and blueberry do pair so well.

So glad to hear you enjoyed - my kids are big fans, too 🙂

So glad to hear you enjoyed!

Thanks, yes perfect for summer indeed - a lovely flavor and great texture.

It's a tasty mix, and agree grilled pineapple is so tasty!

I have a feeling they may well sink, but there are a few ways to try to help limit that - one is to toss the blueberries in flour before folding in (and fold in right at the end). Alternatively, half fill the baking tin with the batter, add some berries, then add the rest of the batter and add the rest. With the latter, you could also toss in flour, if you like, but maybe not for those on top in case they remain a little towards the top. Hopefully one of these methods should help avoid them sinking completely.

So glad to hear you enjoyed!

So glad to hear it worked well for you! On the browning - so reducing the heat for a fan oven apparently depends a bit where you are, as ovens work slightly differently but if you are having it brown quickly then maybe yes, it might be worth reducing the heat slightly.

I haven't, but I can see it working OK, though I wouldn't use too much. It typically includes cumin which I would include anyway, but also has some more aromatic spices like cinnamon and cardamom and/or cloves or allspice that you wouldn't want to overpower the relatively delicate eggplant and tomato flavors.

I'm glad you enjoyed! I think most homemade pestos are better than bought and really so easy to make!

Glad to hear you all enjoyed!

So glad to hear you enjoyed and it worked well for you!

So glad to hear you enjoyed!