Jill's Blog
Wednesday 3 June 2020
Lockdown Gardening - Making Plantpots Out of Plastic Bottles
Paper Butterfly Toilet Roll Craft
Wednesday 27 May 2020
You Don't Need Packs of Seeds, Save Them When Cooking!
Desiccated Coconut Loaf Cake
I've managed to get more flour! So back to baking. I've really enjoyed making a weekly cake, it's given me some time to myself practicing something I've never been very good at.
I search for recipes to fit my ingredients but always find I have to adapt them slightly to fit what I have available and then I cross my fingers and hope for the best! Even if the results aren't perfect they've so far always been edible.
Today was my first time making a coconut loaf cake. I love coconut, and this cake is now my new favourite!
Ingredients
125g softened butter, cut into cubes
225g plain flour
1 tsp baking powder
110g caster sugar
100g desiccated coconut
2 large eggs
4 tbsp milk
Method
Pre-heat oven to 140C (fan). Line a loaf tin or grease with extra butter.
Weigh the flour, mix in the baking powder and then add the cubes of butter, mixing with fingers until the appearance of fine breadcrumbs. This gives the cake a light, crumbly texture.
Pour in the sugar, coconut, eggs and milk and mix really well until all elements are combined. If it's still really dry add a little more milk.
Add the mixture to the prepared loaf tin and bake for 50-55 minutes. If you want to add some extra coconut to the outside of the cake, remove after 30mins and sprinkle on some extra dessicated coconut. I didn't do this as I've got children that make enough crumbs as it is without adding extra bits of flaky coconut!
To test if the cake is fully baked, test with a skewer (if it comes out clean, the cake is cooked through), and if ready leave to cool for 10 minutes in the tin before placing on a cooling rack to cool completely.
Monday 18 May 2020
Lockdown Gardening - Using Dipping Sauce Containers to Plant Seeds
Tuesday 12 May 2020
Apple and Pear Cake
For the last couple of weeks my children have enjoyed eating pears, so when I eventually ventured out to the supermarket I bought plenty. Then, as my children often do, they announced they no longer like pears! So I was left with two bags of ripe pears going soft quickly.
Instead of eating them all myself, I chopped up and steamed them all along with a couple of leftover apples and then puréed them. I started off with 8 small pears and 2 medium apples and after they had been puréed I was going to split the quantity in two and freeze them for use in a future cake. I was going to freeze them as I hardly had any plain flour left to make a cake now. When I went to the supermarket early last week there wasn't a single bag of flour on the shelf.
In the end I just froze one of the portions and decided to experiment with what I had left of the plain flour in combination with other flours I had in the cupboard, desperate times call for a little experimentation! In the end I had about 150g left of plain flour and for the rest I tried 100g rye flour and 50g maize flour. And then I hoped for the best!! It turned out ok! I was quite surprised.
Ingredients
300g plain flour if you've got it! Otherwise you could always experiment!
1 heaped tsp baking powder
125g butter, plus extra for greasing
200g sugar
3 eggs
3 or 4 pears and 1 apple steamed and puréed and then left to cool (this can be done the day before and kept in the fridge)
2 tbsp milk
Cinnamon (optional)
Method
Measure out the flour into a bowl and add the baking powder and cinnamon.
In a separate bowl, cream the butter and sugar together, add the eggs and then the cooled apple and pear purée.
Add in the dry flour mixture to the butter sugar and eggs bowl along with the milk and mix well with a spoon or electric hand whisk for a couple of minutes.
Add the mixture to a lined or greased loaf tin.
Place in the oven and bake for about 45-50 mins, or until well-risen and golden-brown. For muffin size, 20-25 minutes.
After removing from the oven, let cool in the tin for 5-10 minutes, then turn out onto a wire rack to cool.
Enjoy on its own, with ice cream or custard.
Sunday 10 May 2020
Easy Toilet Roll Craft - Making Bangles and Bracelets for Play Shop Display
Wednesday 6 May 2020
Easy Banana Bread
Bananas are always popular in our house, simple banana splits with squirty cream, sprinkles, mini marshmallows and smarties are a very popular desert in our house! Simple and easy.
But while everyone seems to be baking banana bread at the moment, I thought I'd have a go too! I've run out of plain flour, which is what was recommended by most ingredients I looked at, so I used self-raising flour with a bit of baking powder 'just in case'! I also added some cinnamon as I love it!
It turned out really well and all the family really enjoyed it.
Ingredients
300g self raising flour
1 tsp baking powder
125g butter
225g sugar
3 free-range eggs
5 small ripe bananas, mashed with approx 4-5 tbsp whole milk
1 tsp cinnamon
Method
Preheat the oven to 160C (fan oven)
Measure out the flour into a bowl and add the baking powder and cinnamon.
In a separate bowl, cream the butter and sugar together, add the eggs followed by the mashed bananas.
Add in the dry flour mixture and mix well with a spoon or electric hand whisk for a couple of minutes.
Add the mixture to a lined or greased loaf tin.
Place in the oven and bake for about 45-50 mins, or until well-risen and golden-brown. For muffin size, 20-25 minutes.
After removing from the oven, let cool in the tin for 5-10 minutes, then turn out onto a wire rack to cool.
Enjoy on its own, with ice cream or custard.
Friday 24 April 2020
Painting Pasta, Making Rainbows
Every day my daughter's early years teachers send us some ideas of things we can do as part of her home learning. She's four, nearly five. Today they suggested some pasta painting, something they regularly do at school but not something we've ever done at home before. We're a little limited on pasta at the moment so we had to think ahead about what we wanted to make and plan it out so we didn't waste any. My daughter decided she wanted to use lots of different colours with the aim of making a pasta rainbow.
I wanted her to be involved in every stage so as part of the planning she wrote down the colours she wanted to use for her rainbow, she decided on seven in total.
She then carefully counted out three pieces of pasta for each of her chosen colours.
We are also limited on paint colours so she started off painting with the colours we had and then we discussed how we could make the colours we were missing.
She enjoyed experimenting mixing the colours together and was quite particular about the shades she wanted so took her time adding more colour and blending.
Once she'd finished painting and let the pasta dry she arranged them on the paper in the order she wanted them. We discussed that rainbows are normally in horizontal ribbon form but as we didn't have enough pasta we had to do it in blocks of colour. Once she was happy with the design I helped her glue the pasta to a thick piece of paper.
Although it was a really simple activity it required lots of different skills. She did some planning and writing, having a guess at how to spell the different colours. As well as counting and adding. She also got to test her ideas about which colours to mix together to get a desired additional colour. Finally she was able to practice delicately painting small items.
She really enjoyed the activity and with the beautiful weather it was something we were able to do outside.
She even drew a few extras to the finish off the picture.