It’s miserable out this weekend, so I have spent the majority of my time baking. With the rest I have been watching rugby and eating the goodies that I made.

Celeriac and Blue Cheese Soda Bread
Celeriac and Blue Cheese Soda Bread

I started out yesterday morning with Celeriac and Blue Cheese Soda Bread. It’s the February recipe from my Abel and Cole calendar and as luck would have it I got a celeriac in my veg box this week. I made it to go with leek and potato soup for my lunches. It’s so easy and so tasty. I’ll definitely be making it again.

Next I made Pea, Feta and Mint Fatayer from a recipe I got from a course I took at the Vegetarian Cookery School in Bath. These are little pasties made with a soft pastry with yoghurt as a secret ingredient. The filling is exactly as it says in the name of the fatayer; pea, feta and mint. They’re deliciious hot or cold. I’ve frozen half the batch and will eat the remainder in my packed lunches this week.

Finally, I adapted a recipe for Aztec Cookies from The Great Comic Relief Bake Off recipe book. The adaptations were made out of necessity – I ran out of flour and didn’t have any espresso flavoured chocolate. So here’s my take on it:

Ingredients
140g dark chocolate
65g butter
1 large egg
2tsp instant coffee (I used Kenco Milicano for extra flavour)
few drops of vanilla extract
75g caster sugar
100g plain flour
75g ground almonds
1tsp baking powder
3 bags white chocolate buttons

Method

  1. Dissolve the instant coffee in 100ml boiling water, then leave to go cold.
  2. Melt the dark chocolate and butter (in microwave or bowl over boiling water) and leave to cool slightly.
  3. Whisk together the egg, cold coffee, vanilla and sugar. Then stir in the melted chocolate/butter mix.
  4. Add the ground almonds to the wet ingredients and then sift in the flour and baking powder and combine. Stir in the white chocolate buttons.
  5. Set the mixture aside for 10-15 minutes to let it thicken. Meanwhile, line two baking trays with greaseproof paper.
  6. Spoon the mixture out onto the baking trays into 12-15 heaps.
  7. Bake for 15 minutes, or until firm, at 150C.
  8. Leave the coookies on the baking tray for around 5 minutes after removing from the oven.