Peach & Raspberry Cobbler

Here's a peek at last weekend's nomz, I must admit I didn't actually bake anything this weekend because recently I've ended up making far too much for just the two of us - plus Granny Johnston was down for a visit. This stood up pretty well though and was still moist after a fews days but all the juices went into the cake and was a bit mushy so we had to get rid of it in the end.


I used a recipe I found on Fat Mum Slim, she actually calls it a tart but Moon and I decided it was more of a cobbler than a tart or a cake. I was actually pretty chuffed because she mentioned that when she makes it, it always sinks and mine didn't!
I definitely think I'd like to try this again, just either on a smaller scale or when we have more people around to eat it. I've altered the recipe slightly to suit me (see below) just mainly to fit with what I had more than anything else but her recipe is super easy to follow too.


I got these frozen raspberries from Sainbury's where it's 2 bags for £4. I usually find raspberries are very expensive so these are a winner for me, I used the ones leftover from this recipe to put in ReadyBrek for the rest of the week, yum!


Lovely Lidl provided the peaches, a huge tin for a purse-friendly 80p and they're really nice on their own. I whipped up a tasty fruit salad later in the week and used the syrup, it was really good.
Ingredients:

• 125g softened butter
• 1 cup caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 1½ cups of self-raising flour
• 4 peaches - cut into segments, but this was because the tinned peaches I had were whole but quite small
• 150g frozen raspberries - honestly I didn't measure these and just used what I had left though, which was about a third of a bag.

Method:

• Preheat the oven to 160° and grease a cake tin (mine is around 18cm).
• Combine butter, sugar and vanilla. Beat with an electric mixer until light and creamy.
• Add in the eggs and beat after each addition.
• Fold in flour until combined.
• Pour the mixture into the tin and sprinkle the top with fruit.
• Place in the oven and cook for one hour.

It was a little weird baking a cake for a whole hour but it had the nicest crunchy top and it all went so well together. I'd definitely recommend it with custard for a tasty winter pudding.

Recipe: Oreo Chocolate Chip Cookies.

I suppose I'm somewhat trying to create a bit more structure to my blog and have less really long posts about several different things.

Here is another thing I did at the weekend which I mentioned in my previous post. Moon and I baked cookies!
I know it's actually quite bad of me to bake these kind of things but every now and then isn't going to do anything except make me happy with a full tum.

Tumblr is a source of all kinds of wonderful baked good and these cookies are no exception. Moon posted the link on his Tumblr and that was it settled, we were baking these when I got down to his! The original recipe can be found at How Sweet It Is and we basically followed the recipe exactly, it's just ours look a bit different, and we changed a few things to adapt to our basic British baking knowledge. They were delicious though so I thought I would share the recipe with you, with pictures!

I recommend once baked that you enjoy with a glass of milk, which is exactly how Jessica over at How Sweet It is feels, you can't have anything Oreo without milk.

We followed with American measurements because I have measuring cups and vaguely know the quantity from sight but to get a conversion to weight follow this link.

Makes around 15-20 medium to large sized cookies
Ingredients
1 cup of butter
1 ½ cups of sugar
2 eggs
1 tsp vanilla extract
2 cups of plain flour
½ cup of cocoa powder (we had ¼ cup of cocoa powder, ¼ cup of Lion milkshake mix)
1 tsp baking soda
¼ tsp salt
1 cup of chocolate chips (they didn't have any at Tesco so we put in chunks of milk chocolate)
1 cup of Oreo cookies (we used a whole packet, -2)

Instructions:
1. Cream butter, sugar, eggs and vanilla until fluffy.
2. Add flour, cocoa powder, baking soda and salt and mix until combined.
3. Crush your oreos.
4. Fold in chocolate and crushed Oreos.

5. Add dough to cling film, compact and roll up.


Thankfully this isn't what he usually looks like.6. Refrigerate dough for 2-4 hours (or even overnight).
7. When ready to bake, pre-heat oven to 300 or Gas 6 and cut through your cookie dough roll and place dough onto greased up baking tray (foil/baking paper will also work).

8. Bake for 12-15 minutes then remove from oven and allow to cool.

Once cooled, enjoy!

It may look like a brownie but they easily taste better than any supermarket cookie, delicious.

596.

Have some photos, I apologise that they're slightly less exciting than the those from my Oriental adventure, but I quite like them. I'm really looking forward to taking a few more photos in the next few days, as well as using my camera lots when I get off on holiday again.
These are from yesterday, the sorbet is an amazing combo of mango and blackcurrant, delicious, I'm really doing well with finding tasty frozen treats.





#avoidingthejobhunt
#lovingmy35mmlens

Also, didn't get sharing this with you because I wanted to keep it a secret, but here is a drawing of Stitch I drew inside Moon's brother's birthday card.

After being slightly inspired from all the Stitch stuff in Hong Kong as well as knowing that Edward has a soft spot for him I thought I'd see if I could pull it off. I'm not 100% about colouring in his fur with biro but I had nothing else at my disposal. I wish I still drew things, anything.

Yum.

© Ruth Johnston 2010.

I love raw peas so much.
Very dark right now.

Mmm.

© Ruth Johnston 2010.

Best congee I've made yet, there's so much food to eat before we start packing up.

Furor..

This is Moon clearly enjoying his lunch;

And this is my very sweaty back after the gym, gross;

I am in a 'record everything' kind of mood today and have begun to lay down the foundations of my short film, which will give me something to finish off tomorrow. Still stay tuned...