The Botanical Kitchen
Recipes, travel and the occasional rant
You know when you get a batch of apricots that are a little too tart to eat raw? Well those are the ones which are perfect for this recipe! It’s a really moist loaf and the crumbly topping adds a nice little crunch. Allow yourself time for this recipe as it takes minutes to make […]
When I was in Amsterdam over Easter I came across these amazing ‘speltbolletje’ which I have been trying to get a recipe for. They were little, round balls of bread filled with apricots an figs and covered in pumpkin seeds. Sadly I haven’t been able to find a recipe (despite lots of help from Twitter […]
I have been looking into making this recipe since a recent visit to Amsterdam. I tasted these amazing rolls called ‘Speltboletje’ made with spelt flour, figs and apricots covered in pumpkin seeds. These aren’t quite like the ones I tasted but their are close. I bought Doves Farm Wholegrain Spelt Flour and it was lovely. […]
This is a really easy Austrian cheesecake recipe that a friend of mine gave me at University. There is no biscuit base like the American style cheesecakes. If you can try to get Quark cheese as it has a sour taste which gives a nice flavour to the cake. I’ve used apricots in this recipe […]
This is a really great way of using up slightly over-ripe apricots. They are perfect for breakfast because it literally takes a maximum of 45 mins – even faster if you take a tip from my friend Jo who measure everything out the night before! 10 simple steps and you’ve got a delicious breakfast […]