Bath bomb

Little s got into baths a lot over Christmas - he got to have a few proper baths at Auntie S's house, she has a full-size bathtub. So bubbles and high jinks proceeded, and we continued the vibes after we returned to our little folding bath, by stocking up on bath bombs at the shopping centre. It struck me a few bath bombs in, while removing various little bits of plastic packaging and breathing in the super-synthetic scent, that perhaps we could make them ourselves. I found this recipe and incredibly had all the ingredients, so thought we should give it a whirl - figured s would be up for helping me make them, and it might make him quicker to jump in the bath!

(makes 1 medium or 2 small bath bombs - this is half the original recipe, once we've cracked it and passed the test phase it'd be worth making more at a time)

50 g bicarbonate of soda

25 g citric acid

12.5 g cornflour

12.5 g Epsom salts (optional - used them because we happened to have some laying around)

1 tbsp oil – such as sunflower, coconut or olive oil (we tried olive and coconut so far - olive seemed better than coconut - coconut left the bath and s a bit greasy)

1/8 tsp essential oil, such as orange, lavender or chamomile (we used rescue remedies cos that's what we had)

a few drops of liquid food colouring (or gel food coloring mixed with a few drops water)

orange peel, lavender or rose petals, to decorate (optional - we didn't try this yet, s wasn't into the idea)

little toys to hide in them (optional)

Put the bicarb, citric acid, cornflour and Epsom salt in a bowl, then mix with a fork until fully combined.

Pour the base oil, essential oil and food colouring in a small bowl (mix colouring with a few drops water first if using gel). Mix together well, combining the oil with the colouring as much as possible.

Very slowly add the oil mixture into the dry ingredients a little at a time, whisking between each addition. When all the oil is added, add a few tiny drops of water and whisk again (it will fizz when you add the water, so mix it in quickly). You're looking for the mixture to slightly clump together when pressed in your hand and keep its shape – it shouldn't be too wet.

If you're adding peel or flower petals to decorate, drop them into the bottom of your chosen mould. Pack your mixture tightly on top, pressing down and smoothing out the top with a teaspoon. If you're hiding a toy, put some mix in the bottom, then the toy, then pack the mix around it and on top as firmly as possible.

Leave your bath bomb in the mould to dry for 2-4 h, then carefully remove it. It's now ready to drop into the bath – watch it fizz away!

 

Worked quite well! s was v keen on hiding little toys in the middles of them, and choosing colours/scents. The first time we put in too much water and they didn't dry out properly and they lost their fizz. The second time we erred on the side of water-caution and they were a little bit crumbly but fizzed like proper bath bombs - hurrah. Used empty yoghurt pots for molds, but I think silicone muffin cups might work better.

Salsa di noci (walnut sauce for pasta)

We are hooked on the great Italian supermarket in Sydhavn. S snuck a pot of salsa di noci into our shopping basket last time we were there, despite my protestations at buying anything walnut-based, considering our epic quantities. But it turned out to be delicious, and a little different from any walnut-based pesto I'd tried before. I googled for a recipe, and it seemed pretty simple. So I tried this one. And it was great! So there is an argument for buying walnutty things after all - new ideas for our supply!

35 g white bread, crusts removed

100 ml milk

150 g walnuts, toasted

10 g parmesan, grated 

1/2 garlic clove 

40 ml olive oil 

lemon juice, to taste 

salt, to taste 

pepper 

extra chopped walnuts (optional)

chopped parsley (optional)

 

Put the bread into the milk and leave to soak for a few min.

 

Put the soaked bread in a blender along with the walnuts, parmesan, garlic and oil. Blend to a smooth paste, slowly adding the leftover milk back in to reach the desired consistency

Season the sauce with salt, pepper and lemon juice to taste

Often served with gnocchi or long, flat pasta shapes such as tagliatelle (we ate it with penne and it was still good). Garnish with extra toasted walnuts and chopped parsley if you like (we didn't have any so didn't, and it was still good). Had some roasted aubergine pieces on the side and that was nice mixed in, as an option. Oh and I think a bit of ricotta salata as an option too.

Apricot, walnut and honey loaf cake

I love a tea loaf. And anything that involves honey and walnuts tends to catch my eye - since I began dabbling in beekeeping I've always failed to keep up with the honey supplies (I read in a beekeeping book that beekeepers tend to start because of the bees and stop because of the honey - it struck a chord); and we have an epic quantity of walnuts dropping every autumn, that it is hard to keep up with. So I liked the look of this one - also because I liked the idea of cake as a vehicle for cheese...

I convinced s to help me make it this windy sunday afternoon.

150 g honey
100 g light brown sugar
250 g plain flour
1 tsp baking powder
pinch salt
50 g oats

150 g dried apricots

2 eggs
125 ml black tea, cooled if possible

150 g golden sultanas (used mix of these and raisins)
50 g walnuts

Heat oven to 160C. Grease and line loaf tin. Gently warm the honey and sugar in a small saucepan, without stirring, until the sugar has dissolved. Combine the flour, baking powder, salt and oats in a large bowl. Cut the apricots into small pieces and stir them in. Break the eggs into a small bowl, beat lightly with a fork.

Pour the warm honey and sugar mixture into the flour together with the tea and the beaten eggs. Then fold the golden sultanas and walnuts into the batter. Scoop the mixture, which will be soft and runny, like a gingerbread batter, into the lined tin.

Bake for 60-75 min until risen and lightly springy (mine seemed perfect at 60 min). Remove from the oven and leave to cool in the tin.

 

It fit perfectly in my regular sized loaf tin.