Month: November 2014

Carrot & Parsnip Soup with Crispy Curried Chickpeas

Carrot & Parsnip Soup with Crispy Curried Chickpeas

This delicately spiced carrot and parsnip soup is topped with crispy curried chickpeas, and makes for a light, healthy and satisfying soup for autumn and winter. I would like to claim this latest creation the PERFECT late November Soup. For my American readers: a light 

Maple Roasted Delicata Squash with Quinoa, Kale & Smoky Tahini Sauce

Maple Roasted Delicata Squash with Quinoa, Kale & Smoky Tahini Sauce

This recipe for Maple Roasted Delicata Squash with Quinoa, Kale & Smoky Tahini Sauce makes for a hearty and flavourful main or side dish for the late autumn and early winter months. Hello my lovelies, how is your week going? Tomorrow will be my last 

Pumpkin, White Chocolate & Cranberry Scones

Pumpkin, White Chocolate & Cranberry Scones

These pumpkin, white chocolate & cranberry scones are made with whole wheat flour, and have a mild pumpkin flavour with pockets of sweetness from the white chocolate and cranberries.

Pumpkin, White Chocolate & Cranberry Scone- Emma's Little Kitchen

It is my observation that scones can be neatly divided into two categories: the British Scone and the American Scone. The British scone is plain, no frills. It might be dotted with dried fruit, but its main function is to provide a vehicle for the dollop of jam and cream (if you’re lucky, clotted cream) scooped liberally on top. The American scone is more of a self contained unit. Often larger and sweeter (of course…!), the American scone comes in all sorts of flavours, and stuffed full of all kinds of goodies- fruit, chocolate, nuts, spices, sometimes all of the above. No jam or cream are required on the American scone, that would be overkill.

Pumpkin, White Chocolate & Cranberry SconePumpkin, White Chocolate & Cranberry Scone- Emma's Little KitchenPumpkin, White Chocolate & Cranberry Scone- Emma's Little Kitchen

This scone is much more American in nature, moist and amber-hued from the pumpkin, mellow sweetness from the white chocolate and vanilla, and studded with tart dried cranberries. Happily it is also made with 100% whole wheat flour, just like the rest, and has a relatively low sugar content. Even though they are made with whole wheat flour, they are remarkably light, and didn’t dry out for a couple of days (although, for best results: always eat your scones on the day of baking if possible!). These scones are perfect for a weekend breakfast with a strong coffee, or for a nice mid afternoon snack. I adore them for there autumnal quality, but I have a feeling I will be enjoying them all winter long.

Pumpkin, White Chocolate & Cranberry Scone- Emma's Little KitchenEnjoy!

Pumpkin, White Chocolate & Cranberry Scones
 
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Author:
Serves: 8
Ingredients
  • 2 cups whole wheat pastry flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ cup brown sugar
  • 5 tbsp butter, chopped into small chunks
  • ¾ cup pumpkin puree
  • ¼ cup milk
  • 2 tsp vanilla extract
  • ⅓ cup white chocolate chips
  • ⅓ cup dried cranberries
Method
  1. Preheat oven to 350F/175C
  2. In a large bowl, whisk together flour, baking powder, salt and sugar
  3. Cut the butter into the dry mixture, you can use a pastry cutter or knife, but personally I like to use my fingers!
  4. Stir in the pumpkin puree, milk and vanilla until the mixture is fully combined
  5. Fold in the chocolate chips and cranberries
  6. Turn the mixture onto a lightly floured surface, and use your hands to mold the mixture into a circle shape, about an inch in depth
  7. Cut the circle into 8 equal portions, and transfer each scone onto a lined baking sheet
  8. Bake for about 15 minutes, until risen and slightly golden brown, remove from the oven and cool on the baking sheet for just a couple of minutes before transferring to a wire rack to finish cooling
  9. Eat as soon as possible!

Notes

Basic scone recipe adapted from Cookie and Kate.

These can be easily made vegan by using coconut oil in place of butter, almond milk in place of milk, and vegan white chocolate chips.

Store for 2-3 days in an air tight container.

Pasta with Butternut Squash Sage Sauce

Pasta with Butternut Squash Sage Sauce

This creamy butternut squash sage sauce is simple, quick, and can be enjoyed with any kind of pasta. A couple of weeks ago, after a string of failed kitchen experiments, I found myself dangerously low on blog-worthy material. Gazing into my fridge for inspiration, my 

Parkin

Parkin

Parkin is a traditional cake native to Northern England. This better-for-you version is made with whole wheat flour and reduced refined sugar, but it is every bit as good as the original! When I tell my American friends about Bonfire Night, or “Guy Fawkes Night”, 

Sweet Potato Wedges with Rosemary & Sea Salt

Sweet Potato Wedges with Rosemary & Sea Salt

These baked sweet potato wedges with rosemary and sea salt are crisp, salty-sweet, and good for you too!

Sweet Potato Wedges with Rosemary & Sea Salt- Emma's Little Kitchen

The temperatures are falling and the days are getting shorter, it even snowed this week (*sigh*, Michigan!). Root vegetable season is in full swing, and today I am celebrating with some beautiful baked sweet potato wedges, adorned with crunchy sea salt and piney, aromatic rosemary! Not only are they tasty and incredibly good for you, they cook more quickly that normal potatoes… and that means they are in your belly faster… Hooray!

Sweet Potato Wedges with Rosemary & Sea Salt {Emma's Little Kitchen} Sweet Potato Wedges with Rosemary & Sea Salt- Emma's Little Kitchen

For years I have been making sweet potato wedges the same way: seasoned with smoked paprika, cumin and a dash of cayenne pepper. I still LOVE this version, but I recently stumbled upon this rosemary and sea salt combination, and am smitten all over again. I love mixing the sweet with the  salty and bold, so these are a real winner in my kitchen. I serve them alongside a scramble of some sort – tofu or eggs will do- for a quick healthy and delicious dinner!

Sweet Potato Wedges with Rosemary & Sea Salt {Emma's Little Kitchen}

Give them a try!!

Sweet Potato Wedges with Rosemary & Sea Salt
 
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These sweet potato wedges with rosemary and sea salt are crisp, salty-sweet, and good for you too!
Author:
Recipe type: Side
Serves: 2-4 servings
Ingredients
  • 2 large sweet potatoes,
  • 2 tbsp olive oil
  • 2 tsp dried rosemary
  • Pinch of cayenne pepper (optional)
  • 1-1.5 tsp sea salt
Method
  1. Preheat oven to 425F/220C
  2. Peel the sweet potatoes and slice into wedges
  3. In a medium bowl, toss together the wedges, olive oil, rosemary and cayenne pepper if using
  4. Spread the wedges on a baking sheet (or two) making sure they aren't touching- you need to give them space or they get soggy!
  5. Bake in the oven for 15 minutes, remove and flip with a spatula, return to the oven and bake for an additional 10-15 minutes until the edges are crisp, golden brown and lovely
  6. Sprinkle with sea salt in the pan, and serve!

PS. Do you love Sweet Potato Too? Maybe you will enjoy my Sweet Potato Black Bean Enchilada Bake, or Roasted Sweet Potatoes and Leeks in a Coconut Curry Sauce!