Cranberry and Pecan Torte

We always have fresh cranberries this time of year, but not for too long.  Like Pumpkins during the Autumnal Season, they disappear from the supermarket shelves as soon as Halloween has passed; and this is the same with cranberries.  Cranberries vanish once and for all as soon as Christmas and the festive season has come and gone. 

I try to make the most of fresh cranberries while in season.  Around the festive holidays, I often make Nigella Lawsons Cranberry, Orange and Almond pudding for Christmas.  Its become a firm favourite in our home, however this time we actually had a traditional Christmas Pudding.  I think it came in a hamper last year or even the year before, but I can't remember for sure.  So we tucked into the steamed Christmas Pudding late Christmas evening and this Cranberry and Pecan Torte was made early this afternoon.

The recipe comes from Entertaining Vegetarians by Celia Brooks.  I have made this Cranberry Pecan Torte before, a long time ago.  In fact it was in 2004 on Christmas day. This made me smile to myself and the fact that I was making it again, over a decade later.  I know this, as I had scribbled in pencil how delicious the recipe was with a note to make again...Gosh I am getting old.

This morning was our fourth day not leaving the house (except to go in the garden to empty the kitchen scraps into compost bin and refill the bird feeders - its been a busy garden with the bird life).  I spent the day in the kitchen trying to get creative and use up some of the excess fruit and vegetables I picked up last week for  the festive holidays.  Also, we both go back to work tomorrow, so I cooked a couple of dishes in advance that could easily be reheated when we get in late.  This Cranberry and Pecan Torte though, was more out of greed than necessity. 

The making of this Cranberry and Pecan Torte was a joint effort.  D cracked the pecan shells for me, gosh he made such a mess with the shells flying here, there and everywhere.  He's a much better housekeeper than me, as soon as he finished shelling the pecan nuts, out came the hoover and the mess was cleared away.  He is also my dishwasher!  

This Cranberry and Pecan Torte is very, very sweet and sharp which D loved.  Its sticky and chewy too.  I loved how the fresh cranberries burst bleeding into the batter. 

Fresh Cranberry Flapjacks and other Festive Treats

Lots of sweet stuff knocking about at home and at work from mince pies to tubs of chocolates.  I share with you neither, except some seasonal  flapjacks made with cranberries.

Of course, you can use any dried fruit, but as I had some fresh cranberries left over from the Vegetarian Centre pie Pie that I decided to throw them into the flapjack oaty mixture.  I loved how the fresh cranberries burst.  It was not only zingy and sweet, it also had a bit of jamminess about them.  

I  should've sprinkled the flapjacks with a  little dessicated coconuts for the snowflake effect, but I think a Santa in the picture is enough of a statement that this is a recipe for the festivities.

Black Tahini - Sesame Seed Butter Flapjacks

Flapjacks are back on the menu for our on the go work breakfast bar or energy injecting power snack.

I made these particular ones with Black Sesame Seed Butter, they were so good that I made them twice!  

As you can see the artistic streak came out. I splodged the black sesame seed paste here and there, but could have easily spread it out over the top neatly had I had the patience and inclination.

I mentioned previous, when I made the Black Sesame Seed Butter, D wasn't that keen on them, but when I stirred it into some flapjacks he absolutely loved it.  

Chocolate Brownie's Sister: Meet Blondie - White Chocolate and Cranberries

Its been a while since I've made a sweet cakey bake with lots of butter and chocolate, white chocolate to be more specific.  

At one point, I couldn't remember whether I had made a White Chocolate Blondie before, but I had ad found it ridiculously sweet then.  I have to be in the mood for really really sweet things and this was bordering.  

I took some Blondies into work and offered them to colleagues.  Some were bewildered at the existence of a white chocolate equivalent of the Dark Chocolate Brownie.  Of course they were amused.  Sadly, a few of them were not keen on the content of the dried fruit and declined my generous offer, but if you want to dive into some of these sweet bites, you can find the recipe below. I am sharing this with Alphabakes hosted by Caroline Makes and The More Than Occasional Baker.  The letter this month is W for White Chocolate; and We Should Cocoa devised by Tin and Thyme and hosted this month by It's Not Easy Being Greedy: Theme USA and I think blondies and brownies are a USA import to the UK, tell me if I'm wrong?!.   

Cranberry and Date Snowballs

May I wish you all a Happy New Year.  I hope to reflect on 2013, but just don't feel like doing so right now.  What I will say is that I am glad 2013 is  in the past, and that I am positively looking forward to 2014.  

Okay onto food.  Many of you will know that I am a vegetarian; and what I cook and eat at home is hugely vegan, it is with this in mind I signed up last month to participate in Veganuary.  Veganuary is a campaign in association with Viva!  that is encouraging people to pledge and eat delicious vegan food, for every meal this January.  

Although I have some black-eyed peas on the simmer reputed to bring you good luck and prosperity if eaten on New Years Day, right now I am going to share a simple recipe of Cranberry and Date Snowballs . 

Fresh Cranberry Inspiration

I have to admit it's too early for me to be thinking about Christmas, but its never too early to start thinking about cranberry recipes, especially as they begin to appear on greengrocers shelves.

So for those of you like me, who become seduced in bringing home these shiny red ruby berries. Then look at them as they glisten and gleam at you from the kitchen counter top wondering what to do with some of them, I offer you some sweet 'cranberry inspiration' from my archives.  I am sharing these Cranberry recipes with Jen and Blue Kitchen Bakes for her Fresh Cranberry Recipe Link Up;.   and One Ingredients hosted b Nazima at Franglais Kitchen.  The theme this month is 'fruits of the vine'. 

Cranberry and White Chocolate Muffin

                                      
Cranberry Biscuits

Cranberry Waffles

Cranberry  and White Chocolate Scones

Cranberry Brownies

Cranberry Chocolate Tart

Cranberry, Carrot and Orange Bread

Vegan Cranberry Cake with Pink Icing - I will be making this one again, so watch out!

White Chocolate and Cranberry Cakes

I have quite a lot of cranberries in the freezer left over from Christmas holidays, that have to be used one way or other; and cake is the way forward. 

In the past I have been pretty good at preserving, but the last year or so, a lot of what I cannot use has ended up in the freezer, rather than go to the compost bin.  Do you have a lot of frozen vegetables or berries in your freezer? I'd like to know. 

Well here are a fresh batch of these soft sponge centred cake, every now and again you will bite into a bit of white chocolate laced with bursted sweet-sharp cranberries. 

I had originally made these White Chocolate and Cranberry Cakes in the shape of mini loaves for Christmas (see below), hence the Christmas parchment paper.

Recipe will appear here soon.

Vegan Cranberry Cake with Pink Icing

Its been a really busy week, that my head is still spinning from both tiredness and excitement; and I am a little sad to say, the weekend is almost over too. 

Tiredness, because its been a long week at work in terms of hours;and excitement - I attended my first Cake Club today (more about that later in the week), but what I am willing to share right now is the cake I made for my first meeting: A Cranberry Cake that happens to be suitable for those on a vegan diet.

A full head shot of this pink cake would appear on first glance like a rather large pink doughnut that even Homer Simpson would have difficulty chomping on, but it is not a doughnut but cake  made in a Bundt tin, which I have been perusing a lot lately. 

This is one of the most moist cakes I have ever tasted and created.  I loved how the fresh cranberries burst in the batter, not just turning it mulberry in colour but purple in places too. 

I am sharing this recipe with Hey what's for dinner mom?! Just Another Meatless Monday.

Recipe to be posted here soon.

Sweet Potato Cranberry Brownies

I know some of you have made resolutions to lose a few inches from your waistline, so please don't be too mift with me with what I am about to share with you - a rich decadent chocolate brownie made from sweet potatoes and cranberries.  Its based on the Beetroot Brownie recipe featured on my blog last year. I figured I'd have a go at replacing the beetroot with sweet potatoes this time- Isn't that how lots of (acclaimed) bakers get their ideas, thinking outside of the box, except I am not a baker, well not a real baker, but an experimental cook and this substitute worked fabulously. 

I don't rave too much about chocolaty things, but oh my goodness, these are terribly good treat for your eyes, mouth, tongue and tummy - just not for your waistline.  For those of you who want to curb your curiosity, a small piece will suffice, not a whole slice or bar of brownie as I'd like to call it - that would surely make you faint with joy.

I've actually been terribly good over the festive period not over-indulging in rich, decadent  food.  The odd chocolate piece has passed my mouth, but other than that its been plain and simple. 

The orange of the sweet potatoes gets completely lost in the cooking of the brownie, in fact you would not know sweet potatoes was a key ingredient in this recipe. If you do get round to making it, please let me know what you think.  I am entering this recipe into Javelin Warrior's Made with Love, Mondays recipe round up of from-scratch recipes: and  into December -January editiion of Simple and In Season, a monthly event created by Ren Behan at Fabulicious Food. This month it is being hosted by Karen at Lavender and Lovage.   

Sweet Potato, Cranberry, Chocolate Brownies
Makes 10 squares if you want big indulgent greedy slices; or15 pieces if your being very good.
A2K Ingredients
250g unsalted butter, cut into cubes
200g plain chocolate (about 70% cocoa solids), roughly chopped
250g golden caster sugar
3 medium free range eggs
150g self-raising flour
Pinch of salt
200g-250g sweet potatoes, peeled and grated
Handful of fresh or dried cranberries
Method
Preheat the oven to gas mark 3/170oc. Lightly grease a baking tin that's roughly 8 inch by 8 inch. Line the bottom with baking parchment paper too.
Put the cubed butter and chocolate into a bain marie or heatproof bowl and melt the chocolate and butter in the bowl held over a pan of simmering water.
In another bowl, whisk the sugar with the eggs. Stir in the melted chocolate mixture. Sift in the flour and salt, stir gently, folding in the grated sweet potato and cranberries. Pour carefully and evenly into the prepared tin.
Bake for 25-30 minutes. Be very careful not to overcook the brownies. Remove from the oven, then stand the tray on a wire rack until cool enough to cut into squares. Adapted from this recipe previously posted on my blog.

Vegan Chocolate Cake with Clementine and Cranberries

I forgot to post the vegan chocolate cake recipe up on this post and some of my lovely readers have gently reminded me of this omission, so this has given me another excuse to post another variation of that vegan chocolate cake, this time topped with fresh clementine pieces and fresh cranberries.  This cake can also be topped with dried fruit or just dark chocolate buttons.

Its a fragile cake and will stick to the baking tin, so I strongly advise lining the base with parchment paper.  Here i used a Christmas themed one,

I have had positive remarks about this vegan chocolate cake from many people who are vegan, saying its one of the moist vegan cakes they have ever had. Unlike some vegan cakes that are just too heavy and dry on the palette.

Vegan Chocolate Cake with Clementine and Cranberries
Makes 6 - 8 individual cakes or 1 x 8 inch round cake
A2K Ingredients
30g cocoa powder
180g plain flour
½ teaspoon bicarbonate soda
½ teaspoon salt
2 teaspoons ground cinnamon
165g brown sugar
200ml strong brewed coffee, cooled
100ml vegetable oil
3 - 4 clementines, peeled and separated
Handful of fresh or dried cranberries
2 teaspoons white wine vinegar
A2K Method
Heat the oven to Gas Mark 5. Oil an 8 inch round baking tin.
In a large bowl, sift the flour, cocoa, soda, salt and cinnamon. Stir in the sugar. In a small bowl, combine the coffee with the oil and whisk. Then beat the liquid into the dry ingredients, then quickly stir in the vinegar.
Pour the batter into the prepared pan and top with clementines and cranberries.  Bake for 30 – 35 minutes for larger cake or 25 minutes for smaller versions, or until a toothpick in the centre of the cake comes out clean.

Cranberry, Carrot and Orange Bread

One of the imported ingredients I always buy around this time of year is cranberries.  There is just something about these miniature edible cranberry baubles that sings festive holidays. 

Around this time of year, like many I like to experiment with cranberries and make muffins, biscuits and scones,  however there was one cranberry pudding that always featured on my Christmas table: 'Cranberry, Orange and Almond Pudding'.  Its really a warm and seasonal version of Bakewell Tart and we like it with thick custard - but sadly it was not made this year.   As there was only the two of at the table for Christmas dinner, I went for something that would keep and eat well  over the week - Cranberry, Carrot and Orange Bread. 

Its good and after finishing writing up this post, I will be helping myself to a generous slice.

I made a version of this Cranberry Bread a couple of years ago; and found it quite delightful. I like how the cranberries burst, piercing the loaf with their vibrant juices. This bread is enhanced further with specks of carrot, which not only gives it colour, but sweetness next to the sharp tartness of cranberries. The orange juice is there, but ever so subtle.

Cranberry , Carrot and Orange Bread
Makes 2lb Loaf

Ingredients
260g/2 cups plain flour
155g/¾ cup caster sugar
1½ teaspoon baking powder
1 teaspoon salt
½ teaspoon bicarbonate soda
60ml/¼ cup vegetable oil
1 egg
180ml/¾ cup Orange (or Clementine) Juice
115g/1 cup fresh or frozen cranberries
1 large carrot, grated

Method
In a large bowl, combine the flour, sugar, baking powder, salt and soda.
In another bowl, whisk the egg with the juice and then stir into dry ingredients just until blended. Stir in the cranberries and grated carrot until evenly distributed.  Carefully spoon the batter into a greased 2lb loaf pan.
Bake at Gas mark 4 for 50 minutes to an hour or until a toothpick inserted near the centre comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Cranberry Couscous

This dish came about in an attempt to use some chopped vegetables in my fridge: a wedge of squash and a large floret of broccoli. These were left over from the Uchiki Kuri Squash and Broccoli pie.

I was not sure how D would find this couscous salad. His reservations towards couscous have been well documented on this blog. But he was pleasantly surprised at his liking for this vibrant salad that can only be described as both sweet and savoury. The sweetness came from the cranberries, and squash and the savoury from the broccoli and salty vegetable stock.
Savoury Cranberry Couscous salad
Serves 3 - 4
Ingredients
A wedge of pumpkin or butternut squash
100g - 150g broccoli stalks, chopped down into bite size pieces
400ml vegetable stock
200g couscous
2 tablespoons olive oil
1 medium onion, finely sliced
50g dried cranberries
Salt to taste
Method
Chop the pumpkin or butternut squash wedge into bite size pieces. Drizzle with a little oil and bake in oven until tender. Remove and set aside.
Steam the broccoli stalks until tender, then set aside
In a bowl add the couscous and to with 400ml vegetable stock. Cover and set aside
Heat the oil, add the onion and cook until soft and translucent. Add the cranberries and add 2 tablespoons of cold water and cook for a couple of minutes. Turn off heat.
Combine all the ingredients into a bowl and season generously with salt to taste. Serve warm or cold.

Cranberry chocolate tart

The Christmas feel good movies and the festive music have all suddenly been replaced with countdowns of the Best and Worst of 2010. Perhaps I should do a reflective post of my own, and focus on what has been a year of tremendous change, but I am not in the right frame of mind for it. Really what I should do is dress up, make-up and go out this evening with the masses and welcome the New Year in the big city, but the slushy grey mush left behind by the snow is just so uninviting.

Instead we choose to stay home like lovebirds. This is not new to us, the past few years has seen us actually quite content to stay at home and see in the New Year, but this New Years Eve we are both seriously lacking cheer and sense of direction, so to lift our mood a little. D has picked up a bottle of bubbly and I have made this very adult dessert which we have already greedily tucked into.
I actually made use of my under-utilised Magimix blender to make the dough. I also used my American cups to make this tart. I thought it made sense this time as this was a very American recipe.

I really enjoyed biting into the almond pastry though it was a pain to roll out as it stuck to the marbled board. I also enjoyed the oozy tartness and zingy flavours of the bursting fresh cranberries, but the final drizzling of the melted dark chocolate was a different matter. The chocolate was just too intense. Even D who adores his chocolate said it was too dominant. Once the melted chocolate had set, I was able to peel it off the tart. In fact I think white chocolate would work better here.
This berry jewelled rich cranberry and chocolate tart needs something to cut through the sharp and intense flavours. I would recommend perhaps some whipped cream or vanilla ice-cream.
For now though, may I take this opportunity to wish you all a Very Happy New Year and may your 2011 be a good one filled with memories to treasure! I am trying to remain optimistic about 2011 and what it may bring for us.
Cranberry chocolate tart
Ingredients
For the pastry base
1 ½ cups plain white flour
¼ cup caster sugar
½ cup unsalted butter, cut into small pieces
¼ teaspoon salt
1 medium egg yolk
Grating of nutmeg
1 teaspoon vanilla extract
¼ cup chopped flaked almonds
1 – 2 tablespoons cold water
For the cranberry filling
3 cups fresh cranberries
1 cup sugar
1 tablespoon cornflour dissolved in ¼ cup of water
Optional: ½ cup of dark or white chocolate
Method
Combine the flour, sugar, butter and salt in the bowl of a food processor and pulse until crumbly. Beat together the egg yolk, nutmeg and vanilla in a cup and pour it into the dough; pulse briefly. Add the almonds and pulse again. Add enough cold water to combine and make a firm dough . Cover with plastic wrap and chill for 30 minutes to an hour.
Meanwhile cook the cranberries on medium heat, stirring occasionally for a few minutes until they begin to soften. Add the sugar and simmer until is has dissolved and the berries are juicy. Pour in the cornflour mixture and cook for a couple of minutes, stirring constantly until the sauce thickens. Remove from the heat.
Preheat oven to gas mark 6.
Roll out the chilled dough to line a 10 inch tart tin, pressing about an inch of the pastry up the sides and folding over the edges. Prick the bottom of the dough with a fork.
Bake for 10 minutes, then lower the heat to gas mark 4 and bake for 15 minutes more, until the crust is golden brown and firm. Set aside to cool for about an hour.
When the crust is cool, melt the chocolate. Drizzle half of it onto the crust and allow it to cool for a few minutes. Evenly spoon over the cranberry filling, then drizzle the rest of the chocolate here and there, so that the cranberry filling shines through. Allow the chocolate to firm up before serving the tart. Slightly adapted from Moosewood Restaurant Celebrates from The Mossewood Collective.

Cranberry waffles with Clementine curd

During the summer when my strawberries were at their most abundant at my plot, I had made some strawberry curd. After all you can get blueberry curd, banana curd and even cranberry curd. I was so pleased with my strawberry curd. I carefully poured it into a jar and stored it away in a dark place. Then one weekend, I decided we could have the strawberry curd with some home-made waffles, I opened the jar only to find a blue skin had formed on top of the surface, so it had to be disposed. I don’t know if I did something wrong, or should have put a waxed disc over it, but whatever I did wrong, put a dent in my confidence especially as I was still new to preserving, especially with curds.

Anyway, couple of weeks ago whilst catching up with fellow bloggers blogs, I saw Nora the Splorer’s lush looking Clementine curd, and it encouraged me to try again, especially as I have a fruit bowl full of clementines.
I am so glad I did. Making this curd has given me the confidence to perhaps try making a Cranberry curd and even Clementine Marmalade, as I am not too keen on the 'tart' sharpness of the orange ones.

Oh so how does, the Clementine curd taste? Well I can let you know with all honestly as I tried it this morning with some home-made cranberry waffles. The Clementine curd is sweet, sharp and refreshing. I think much nicer than lemon curd.
I have decided to contribute these dishes towards a monthly food blogging challenge called “In The Bag”. Every month food blogger Julia of A Slice of Cherry Pie alternately hosts with Scott of the Real Epicurean to come up a recipe using seasonal ingredients. The seasonal ingredient in the bag for December were: Cranberries, Clementines and Nuts.
Goodness it has been a long while since I last submitted to In the Bag, my last submission was in March last year with my Welsh Glamorgan Pakora’s based on the famous Glamorgan sausages; and the ingredients in the bag at the time contained leeks, which I had growing in abundance at my allotment plot.

This time though I thought I would make some cranberry waffles made with cranberries imported from Canada and the USA; and the clementine curd. Now I can't decide between to two which to submit. So I plucked for simplicity and went for the Cranberry waffles. Enjoy.
Fresh Cranberry Waffles with pecan nuts
Serves 4
Ingredients
3 eggs, beaten
1 1/2 cups milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 cup of fresh cranberries, chopped in half
1/2 cup of pecan nuts, chopped
2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
Method
In a bowl, mix the wet ingredients together. In another bowl, stir together the dry ingredients. Pour the wet ingredients into the dry and combine well. Stir in the cranberries and nuts. Add more milk if necessary. Cook according to your waffle maker instructions. Recipe adapted from Deborah Madisons Vegetarian Cooking for Everyone
Please don't laugh at my writing, I know it looks like a six year old has written it, but you try writing once the label has been stuck to the jar.

Oh and i haven't forgotten the Clementine curd recipe. You can find a number of Clementine curd recipes on the Internet, but below is the recipe I used. You can double the quantities of the ingredients to make 2 x 450g jars, but I decided to only made one this time.
Clementine Curd
Makes 1 x 450g jar
Ingredients
Juice and zest of 4 clementines
Juice of 1 small lemon
175g caster sugar
2 medium eggs, beaten
1 egg yolk, beaten
50g unsalted butter, cut into pieces
Method
In a large bowl, add the zest and the juice of the fruits into a bowl with the sugar, eggs and yolks and mix well to combine. Pour into a large pan. Add the butter and place over a very low heat. Cook, constantly stirring with a wooden spoon, until the curd is thick and coats the back of a spoon, up to 45 minutes. Pour into a sterilised jar and seal. Allow to cool and refrigerate. Use within two weeks.

Cranberry and Clementine Bread for Us and the Birds

This year, although I have been extremely good and committed to eating local, fresh produce or British grown. There are some seasonal products that are not grown here, so have to be imported, such as the cranberry, which you may know, I have been thoroughly enjoying. So for next year, on my gardening 'wish list' is to get myself a cranberry bush, here’s hoping.
Anyway, as I still had some imported cranberries sitting at the bottom of my fridge, a couple of days ago, I decided to make Cranberry bread. I got the original recipe from Freds blog Grown Away. Fred informed me that his home state was one of largest cranberry producers, so he was merrily looking forward to receiving some black heirloom cranberries in his vegetable box, but surprisingly none appeared. Although disappointed, Fred was not deterred and purchased some dried local cranberries from his natural food store; and made an incredibly simple cranberry walnut bead.

Now I have absolutely no doubt that Fred's Cranberry and walnut bread was delicious, but you know me, I had to tweak it just a little. Sorry Fred, (she says wincing) but I think you will approve.
I don’t think the photograph taken does the 'Cranberry and Clementine bread' justice, as it doesn’t show the burst colours of the cranberries, but they are there. The bread was moist, it was not as sweet as the scones and the muffins I made earlier in the month. I think because they had white chocolate in them, whereas this bread allowed the sourness of the cranberries to come through, which my husband loved. The flavour of the Clementine also came through, although a tad subtle and the walnuts gave it that extra texture. Nice.

Now talking of growing and cakes, I thought I better mention that I have been fortunate to have been chosen to receive not one, but two gifts from fellow bloggers. The first is a baking book called Muffins Galore from Icook4fun of Kitchen Snippets. I had completely forgotten about this until I got an email yesterday. The second will be a surprise gift from Ribbit of The Corner Yard where I will become one of the lucky recipients of a 'Pay it Forward' parcel. Please do check out this link, I absolutely adore the way my 'blogger name' was picked out!

What a lovely way to end the year…unexpected gifts, Smiles and new blog friends.

And finally, how could we forget about the little birds that entertain us in the garden, I made them a loaf of there own too. I made this with vegetable fat which I melted, ands then poured into a 2lb loaf tin that contained a mixture of chopped apples, nuts, seeds, dried fruit and some fresh cranberries. I left it in the fridge overnight and then the following day, cut a slice and left it on the Bird table. Sorry I didn't get a picture of that, I wanted to - but the red breasted Robin just wouldn't pose for me.

Cranberry and Clementine Bread
Makes 2lb Loaf

Ingredients

2 cups plain flour
¾ cup caster sugar
1½ teaspoon baking powder
1 teaspoon salt
½ teaspoon bicarbonate soda
¼ cup butter*
1 medium egg
¾ cup Clementine juice
1 cup fresh or frozen cranberries

½ cup chopped walnuts

Method
In a bowl, combine flour, sugar, baking powder, salt and soda. Cut in butter until mixture resembles coarse crumbs. Beat egg, juice and peel; stir into dry ingredients just until blended. Add the cranberries and walnuts. Spoon batter into a greased 2lb loaf pan. Bake at Gas mark 4 for 45 minutes to an hour or until a toothpick inserted near the centre comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

I took Fred’s advice and cooked the bread on a lower temperature. I loved the simplicity of this recipe, plus the use of American cup measurements. *The only part that made me raise my eyebrows was measuring butter in the quarter cup, you have to push in the butter and then spoon it out to use.

Fresh Cranberry and white chocolate chip Scones

Forgive me dear readers, but I still seem to be riding on this culinary 'Cranberry roller coaster'. After making the cranbelly Robin biscuits last week; and the Cranberry and white chocolate chip muffins early this month, today I thought I try my hand at making some fresh cranberry and white chocolate chip scones.

Well I must say I am so glad I did, they turned out pretty good. These scones were really, really light. They were not overly sweet either and the sharpness of the freshly burst cranberry juice in the scones were quite delightful on the tongue. Yum yum. If you don't believe me, try them - you might just like.
I tried to convert the measurements for these scones into American cups, but I don't know how successful I was. But I am trying hey.
Fresh Cranberry and white chocolate chip Scones
Makes about 12
Ingredients
280g or 2 cups sifted all-purpose flour
55g or ¼ cup caster sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
70g or ¼ cup margarine or butter
100g or 1 cup fresh cranberries, if small keep whole, if big cut in half
50g or ¼ cup white chocolate chips
200ml milk (you may not need it all)
Method
Sift the flour, sugar, baking powder, baking soda and salt together. Add in the margarine or butter till mixture and working with your fingers blend so it begins to resemble breadcrumbs, then stir in the cranberries and white chocolate chips. Carefully add some of the milk and mix to make a smooth dough. Then on a lightly floured surface. Roll out to about 2 inch thick and either cut into individual scones using a cookie cutter; or cut into wedges. Bake at gas mark 4 for 20-25 minutes.

Cranberry (belly) Robin biscuits

I have to admit I have never made Christmas biscuits before, but recently the little home cook in me thought why not after all it is the festive season. So I decided upon making some 'robin biscuits' with the ingredient of the moment, the seasonal cranberry.

Cranberries are deep crimson in colour and are related to the blueberry, but unlike its cousin the cranberry is quite a tart and sharp tasting berry, so it is not to everyones taste. Cranberries have always been valued, but it only over the past ten years, the cranberry has gained worldwide popularity, particularly for its juice. There are a number of health claims which suggest that it can help to prevent urinary-tract infections, gum disease and stomach ulcers, and may even help to protect against heart disease and cancer.

Unlike other berries such as the strawberry and raspberry, the cranberry is quite robust and can last in the fridge for at least two weeks. The reason it is long lasting is because the berries contain large amounts of benzoic acid, a natural preservative. As cranberries are a seasonal berry and only available during the winter season, I would recommend to anyone to freeze some as they will keep up to nine months. Then they can be used directly in recipes without thawing. Cranberries make delicious muffins.Now back to my biscuits, although I have a lot of biscuit and cookie cutters, including Christmassy themes ones, I did not have a robin one, so in the style of a 'Blue Peter' child I made a template of rocking robin from an old Christmas card, cut it out and then used it to carefully to cut around the rolled out dough.
I know these are not the most professional looking of Christmas biscuits, but as a home cook I am pretty chuffed with them. In the future, I think I would stud the belly of the robin with a mix of white chocolate chips and chips; or even coat the whole robin biscuit all in dark chocolate and then stud the belly with cranberries.

As you can see below I originally submitted this recipe to the Weekend Herb Blogging event, but I have been encouraged by Nicisme of Cherrapeno who is hosting the December Sugar High Friday (an event created by Jennifer of The Domestic Goddess) to submit it as the theme of Holiday Sweet Treats.
I am submitting this recipe to the lovely Haalo who is hosting this weeks Weekend Herb Blogging#214. WHB is a weekly food blog event showcases information and recipes about herbs, vegetables, fruits and other plant ingredients. WHB was initiated 4 years ago by Kalyn's Kitchen, it is now organized by Haalo of Cook (Almost) Anything At Least Once. Please note that Weekend Herb Blogging will be taking a break for Christmas and the New Year and will resume on January 4th 2010 when Haalo will be hosting again.
Finally, please remember to feed and water the 'real' birds over the winter season.

Cranberry (belly) Robin biscuits
Find a reliable biscuit recipe and make according to instructions, use a robin biscuit/cookie cutter and cut out required number. Then stud the eye and belly with fresh cranberries that have been cut in half and bake according to recipe instructions.