Grilled plum porridge

Recipe and photography by Ashley Colbourne

Ingredients

• 12 mini-plums (4 per person) cut in halves and pits removed

• 4 pkgs instant oatmeal

• 1/2 tsp cinnamon

• 1/2 tsp vanilla bean paste orgood quality extract

• 1 handful of hulled pumpkin seeds (toasted)

• Honey to sweeten

Directions
1 In a bowl, empty oatmeal packets and mix with cinnamon then put to one side. Heat a small frying pan on medium heat and toast pumpkin seeds until slightly brown, 5-6 min.

2 Heat a grill pan on medium-high heat, spray with non-stick cooking spray and place plums cut-side down. Leave for a minute or two or just until colouring forms, being careful when removing from pan since they become quite fragile.

3 Follow the instructions on the oatmeal package for adding the right amount of hot water. Add vanilla and stir to combine.

4 Divide oatmeal into four bowls and top with grilled plums and pumpkin seeds. Add a splash of cream or milk to each with a good drizzle of honey to sweeten.

Serves 4


About Ashley Colbourne Recipe writer and food photographer, Ashley hails from just outside of Toronto. Her blog, Butterflyfood, is a combination of delicious recipes adapted from fave chefs as well as several of her own.

 

Spiced pumpkin scones and caramel butter

Recipe and photography by Tara O'Brady

These scones aren’t the dainty sort; they are rustic but tender, slightly sweet with pumpkin and the aromatic spices of fall baking. Just the thing to snack on alongside a cup of tea. Sweet with a touch of salt, this simple caramel spread also makes a fine topping for pancakes and waffles.

Ingredients
For the scones

• 2 1/2 cups all-purpose flour
• 2 cups cake flour
• 1/2 cup light brown sugar, packed
• 1 1/2 tablespoons baking powder
• 1 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground clove
• 1 cup (1/2 pound, 2 sticks) chilled unsalted butter, diced
• 2 eggs, beaten
• 1 cup pumpkin purée (unsweetened)
• 1/2 cup plus 2 tablespoons 35% (heavy, whipping) cream, chilled
• Granulated sugar, for sprinkling
  

For the caramel butter

• 1/4 cup granulated sugar
• 1 tablespoon 35% (heavy, whipping) cream
• 1 1/2 teaspoons sour cream
• 1/8 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, at room temperature

Directions
For the scones
1 Preheat oven to 400°F (200°C). Use parchment paper to line a standard baking sheet and set aside.

2 In the bowl of a stand mixer with the paddle attachment, combine the flours, sugar, baking powder, baking soda, salt and spices. On the machine's lowest setting, cut in the chilled butter until the mixture resembles course meal. The butter should be in small pieces approximately the size of peas.

3 In a bowl, lightly whisk together the eggs, pumpkin purée and 1/2 cup cream. With the machine running still on low (or stir), pour the liquids slowly into the flour and butter mixture, stirring until just combined. Small bits of butter should still be visible, and almost all the flour should be incorporated. If the mixture seems dry, add the remaining 2 tablespoons of cream.

4 Turn the dough out onto a lightly floured surface. Working quickly, gently knead the dough, folding and pressing gently until fairly smooth. Divide the dough into four, and shape each ball of dough into a 4" round about 3/4-1-inch thick. Cut each round into four wedges, and place on the prepared baking sheet.

5 Bake in preheated oven until the the tops are barely golden and the cut sides look flaky and dry, around 20 minutes. When fully cooked, they should feel light for their size and sound almost hollow when tapped underneath. Place on a wire rack, sprinkle with granulated sugar, and cool for at least 5 minutes. Best served warm.

Makes 16 medium scones

For the caramel butter
1 In a small saucepan combine the sugar with 2 tablespoons water, making sure that no sugar is clinging to the sides of the pan (if so, use a bit more water and a pastry brush to wash the sugar into the liquid). Place the saucepan over medium-high heat and bring to a boil without stirring. Continue to cook, swirling occasionally, until the syrup has turned golden in colour and reaches 350°F (175°C) on a candy thermometer, around 8-10 minutes.

2 Off the heat, allow the caramel to cool for one minute. Then, whisking constantly, carefully pour in the cream, followed by the sour cream and finally the salt. If the caramel thickens unevenly and won’t combine, place back on the heat for a few seconds to melt and stir until smooth. Set aside to cool.

3 In a medium bowl, beat the butter until light and aerated. Pour in the room-temperature caramel and stir; leave rippled, or fully blended, whichever is preferred. Serve slightly chilled, but spreadable, with the warm scones.

Makes around 1/2 cup

About Tara O'Brady 5 years ago, Tara started Seven Spoons, a blog that allowed her to document her culinary experiments. Since that point, the Southern Ontario native has created a site that showcases fabulously photographed recipes and musings of her day-to-day life.

 

Chocolate pear cakes

Recipe and photography by Jennifer Bartoli

Ingredients

• 1/2 stick of butter

• 2 tbsp of lightly packed brown sugar

• 1 egg

• 1 tsp of vanilla extract

• 1/4 cup plus 1 tbsp of cake flour

• 1 good pinch of kosher salt

• 1 tsp of cocoa powder

• 1/4 tsp of baking powder

• 1 tbsp of milk

• 2 pears

Directions
1 Preheat your oven to 350F. Add the softened butter and sugar to a medium-sized mixing bowl. Using an electric mixer, cream the butter and sugar until light and fluffy (about 3 minutes). Add the egg and beat until just incorporated. Using a small whisk, whisk in the vanilla extract. In a separate bowl, mix the flour, baking powder, salt and cocoa powder. Add the flour mixture to the butter batter in small batches, whisking the mixture until homogeneous. Whisk in the milk.

2 Peel the pears making sure to leave the steam intact. Using a small knife or melon baller, carefully scoop out the core of the pear leaving the pear intact. Ladle the batter evenly into 2 individual ramekins. Form a well in the middle of the batter with the back of a spoon and place the pear inside the well. Gently press down so that the batter settles around the pear.

3 Bake for 20 minutes or until the top of the batter is set. The inside of the batter will be gooey so the toothpick test will not be a good indication here. Let the cakes cool and serve with chocolate ganache.


About Jennifer Bartoli A recipe developer, writer and photographer, Jennifer is also the author of the foodie blog Chocolate Shavings. Pretty pictures and mouthwatering recipes are what make Jennifer's blog a daily visit.

 

Ginger puddings

Recipe and photography by Jules Clancy

I’ve included two levels of ginger in the recipe – both are delicious. If you like your ginger subtle, then just use the 1 tablespoon, but if you feel like getting a real, burning ginger hit, double up with the 2 tablespoons.

These puddings are brilliant for entertaining. Mix up the cake part and have it ready in your ramekins – a few hours in advance is fine. Then when you’re ready to cook, just add the boiling water plus sugar mixture and bake.

If you don’t have self raising flour, just use plain flour with 1-1/2 teaspoons baking powder mixed through. NOTE – you need 200g (7oz) brown sugar total, but it’s used in 2 different stages.

I like them best served with vanilla ice cream but they’d also be lovely with some thick cream.

Ingredients

• 100g (3-1/2oz) unsalted butter

• 1 – 2 tablespoons finely grated fresh ginger

• 200g (7oz) brown sugar

• 2 eggs

• 100g (3-1/2 oz) self raising flour

Directions
1 Preheat oven to 180C (350F).

2 Melt butter in a medium saucepan. Remove from the heat and add ginger and half the brown sugar (100g / 3-1/2oz). Stir and then add eggs, stirring well after each. Lightly mix in the flour until just combined. Don’t worry if there are a few lumps. Divide cake mixture between 4 x 1 cup capacity ramekins or dishes.

3 Combine the remaining half of the brown sugar with 1 cup boiling water. Pour over the cake mixture. Cover loosely with a large piece of foil and bake for 25 minutes. Remove foil and bake for another 5 minutes until puddings are puffy and golden.

4 Serve hot with vanilla ice cream.

Makes 4 servings


About Jules Clancy Previously a chocolate biscuit designer in Australia (can you say 'best job ever'?), Jules Clancy now devotes her time to her fabulous food blog, The Stone Soup. The blog is chockfull of gorgeous photos and delicious recipes that only include 5 ingredients and take 10 minutes to prepare.

 

Apple pumpkin upside-down-cake

Recipe and photography by Beatrice Peltre

Ingredients

• 2 large (or 3 small) Heirloom red apples, cored and sliced

• 1 tbsp butter

• 1 tablespoon honey

• Drizzle of lemon juice

• 1/2 cup blond cane sugar

• 2 eggs

• 7 tbsp butter, melted

• 2/3 cup puréed pumpkin*

• 1/3 cup buttermilk

• Pinch of salt

• 1 tsp baking soda

• 2 tsp baking powder

• 1/2 cup quinoa flour

• 1/2 cup brown rice flour

• 1/4 cup tapioca flour

• 1/4 cup sweet rice flour

• 1 teaspoon ground cinnamon

• 1 teaspoon freshly grated ginger

• 1/4 teaspoon nutmeg

*Using a red kuri squash, cut open and remove the seeds. Dice and steam until fork tender. Use a food mill to puree the squash.


Directions
1 Preheat the oven to 350 F. Butter a round 9- inch mold and cover with a large piece of parchment paper; set aside.

2 In a frying pan, melt 1 tablespoon of butter over medium heat. Add the apple slices and the honey. Toss well and cook for about 3 minutes, or until the apples are slightly tender. Drizzle with lemon juice.

3 Arrange the apple slices at the bottom of your mold.
    
4 In the bowl of your stand mixer, beat the eggs with the sugar until light and pale in color.
    
5 Add the melted butter and beat again. Stir in the buttermilk, puréed pumpkin and ginger. In another bowl, combine the flours, baking powder and soda, and spices. Add a pinch of salt.

6 Add the dry ingredients to the wet ones and mix until just combined. Pour the cake batter evenly over the apples and bake the cake for about 35 to 40 minutes, or until the blade of a sharp knife inserted in the middle comes out fairly dry.
    
7 Take the cake out of the oven and let cook before flipping on a plate. Remove the parchment paper and let completely cool. Enjoy plain or with yogurt, crème anglaise or whipped cream on the side.


About Beatrice Peltre Born in France, lived in New Zealand, and settled in Boston, Bea has a variety of influences when it comes to cooking. Apart from sampling new ingredients and concocting yummy new recipes, Bea is also a food stylist, photographer and writer whose work can be found on her drool-worthy blog, La Tartine Gourmande.