Recipe For Love

Suger Free Spiced Fruit Cup Cakes

Ingredients:

100 grams butter

100 grams agave syrup

2 large eggs

100 grams plain flour

half teaspoon bicarbonate of soda

zest of lemon

zest of orange

handful of dried fruit

teaspoon cinamon

half teaspoon all spice

3 heaped teaspoons apricot jam

Mix the butter and Agarve using electric whisk, add the zests. Mix the flour with the bicarb and the spices. Add sifted flour and beaten eggs to butter mix a little of each at a time. Stir in the apricot jam, just the dried fruit with a little of flour and stir that in. Spoon mixture into six muffin cases, bake in pre heated 180 degrees oven for about 20 minutes, until the tops are firm.

Sausage with Buckwheat Pancake

I love buckwheat pancakes and I love sausages! The sausage I used for this dish was a cumberland sausage cut into half. There is also a bit of Beetroot and carrot salad. I’ll make a separate entry for the salad but will give the pancake recipe here.

eggs

buckwheat

milk

I break the eggs into a bowl, sometimes two sometimes three then ad the flour bit by bit until it becomes a thick paste, stopping before it becomes a dough. I then ad milk a little at a time so that lumps don’t form. How runny to make the batter is a question of taste I think.  It needs to maintain some gloopiness or the pancakes won’t work.

I then heat a non-stick frying pan, ad a nob of butter and then ladel some batter into the pan, holding the pan, leaning it from side to side to make sure the batter covers the base. When the edges start to brown I use a plastic spatula to flip that pancake.

The second side should’nt take so long and then it’s ready to fill with whatever you fancy. Maybe some cumberland sausage and beetroot and carrot salad.

Yum.