Tuesday, July 8, 2025

Steamed Cranberry Pecan Honey Bread #BreadBakers

A slightly sweet tender loaf, this steamed cranberry pecan honey bread is wonderful sliced, even better toasted, buttered or not. We loved it all the ways! 

Food Lust People Love: A slightly sweet tender loaf, this steamed cranberry pecan honey bread is wonderful sliced, even better toasted, buttered or not. We loved it all the ways!

When this month’s Bread Baker’s host proposed “steamed breads” as our theme for July, I thought, excellent! No turning the oven on when it’s roasting outside. 
Gently steaming something on the stovetop sounded ideal.

A lot of the recipes I found online were either Asian in origin, or called for steaming in a coffee can. It just so happens that I have a couple of coffee cans saved for exactly such an occasion. Just not where I currently am! And rare is the coffee that comes in a can these days. 

Time to adapt. You can steam this in a well-oiled 1 lb coffee can or use a small loaf pan like I have. Mine is 8 1/2 X 4 1/4 in or 21.6 x 10.8cm. 

Steamed Cranberry Pecan Honey Bread

You can easily switch out the cranberries and pecans for other dried fruits and nuts. This very versatile recipe is adapted from one on Mother Earth News

Ingredients
2/3 cup or 95g fine yellow cornmeal
2/3 cup or 83g all-purpose flour
1/3 cup or 40g whole wheat flour
1/3 cup or 25g bran flakes, slightly crushed
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
1 egg
3/4 cup or 180ml milk
1/3 cup or 80ml honey
1/3 cup or 55g dried cranberries, plus extra for topping, if desired
1/3 cup or 40g chopped pecans, plus extra for topping, if desired

Canola or other light oil for greasing the loaf pan

Method
Combine the cornmeal, the flours, the bran flakes, salt, cinnamon, and baking powder in a large bowl. 


Give the cranberries and pecans a quick splash of water and stir them well to dampen. 


Toss them in the dry mixture to coat. This should help them not all sink to the bottom as the loaf steams. 


In another mixing bowl, whisk together the egg, milk and honey. Keep whisking until the honey is completely dissolved. 


Fold the wet mixture into the dry ingredients until well combined.


Pour the batter into a well-greased loaf pan. Top with extra cranberries and pecans, if using. 


Then cover the pan with foil, set it on a steamer basket or metal cookie cutters inside a large pot with just enough water in the pot to submerge the bottom the pan.


Bring the water to a boil. 

Cover, reduce the heat, and simmer for two hours. Check the pot now and then to make sure that all the water isn’t boiling away. Add a little hot tap water as needed.

At the end of the steaming period, remove the pan from the pot and carefully remove the foil. 


When it’s cool enough to handle–run a knife around the inside and turn the loaf out gently onto a wire rack to cool. 


When completely cool, slice to serve.

Food Lust People Love: A slightly sweet tender loaf, this steamed cranberry pecan honey bread is wonderful sliced, even better toasted, buttered or not. We loved it all the ways!

The sliced bread is delicious spread with cream cheese, butter or just plain!

Food Lust People Love: A slightly sweet tender loaf, this steamed cranberry pecan honey bread is wonderful sliced, even better toasted, buttered or not. We loved it all the ways!

Enjoy! 

It’s the second Tuesday of the month – kind of snuck up on me this month since July 1st was a Tuesday! – and that means it’s time for our Bread Bakers group to share their recipes for steamed breads. Many thanks to our host, Sneha of Sneha’s Recipe. Check out the links below 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.



Pin this Steamed Cranberry Pecan Honey Bread! 

Food Lust People Love: A slightly sweet tender loaf, this steamed cranberry pecan honey bread is wonderful sliced, even better toasted, buttered or not. We loved it all the ways!

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Sunday, July 6, 2025

Creamy Corn and Ham Chowder

Made with the leftover end of baked ham and baby new potatoes, this creamy corn and ham chowder is rich and flavorful, a real bowl of tasty comfort.

Food Lust People Love: Made with the leftover end of baked ham and baby new potatoes, this creamy corn and ham chowder is rich and flavorful, a real bowl of tasty comfort.

It’s summer in the English Channel but that doesn’t always mean hot days. Island weather is extremely variable, often windy and rainy, a combination that feels chilly, even if the temperature is in the 70s F or the early 20s C. 

We had one such day last week where this chowder was the perfect meal to warm us from the inside! I had some frozen corn in the freezer that was starting to look a little dried out, so cooking something soupy was a great idea.

I used the trick I employ for frozen peas, measuring the amount I need in a heat proof measuring cup, then pouring boiling water over the frozen vegetables. Drain then repeat. It perks up most wonderfully; the colors become vibrant again, ready for any recipe calling for peas or corn. 

Creamy Corn and Ham Chowder

I bought the chunk of ham from the deli counter as a discounted remnant. If your nearby deli doesn’t have something similar for sale, substitute whatever quality ham you can source. This recipe was adapted from one on Spend with Pennies.

Ingredients 
2 cups or 275g frozen corn kernels
2 tablespoons butter
1 medium onion
3 cloves garlic
1 lb or 450g new potatoes
12 oz or 340g ham, small cubed
2 cups or 480ml chicken broth
Freshly ground black pepper
2 tablespoons flour
1 1/2 cups or 360ml milk
Fine sea salt and more freshly ground black pepper to taste

Optional for serving:
Sliced green onion tops
Hot sauce

Method
Measure out the corn and pour boiling water over it to cover. 


Drain and repeat. This helps rehydrate the frozen corn. If your corn is looking firm and fresh, you can skip this step. Drain again and set the corn aside. 

Peel and chop the onion and peel and mince the garlic.


Add the butter, onion and garlic to a pot over medium high heat. Cook, covered, stirring frequently until the onion is translucent. 


Cut the ham into small cubes. 


Scrub the potatoes clean and cut them into bigger cubes.


When the onion is translucent, add in the potatoes, ham and chicken broth. Give the whole thing a few generous grinds of black pepper. 


Bring the broth to a low boil, reduce heat and leave it to simmer for about 15-20 minutes.

Add the corn. Simmer an additional 20 minutes or until potatoes are cooked through and a few pieces are beginning to break down. 


In a measuring cup or mixing bowl, add just a little milk to the flour and whisk till you have a thick paste with no lumps. 


Add a little more milk and whisk again. Finally add in the rest of the milk and whisk to combine.


Add the milk mixture slowly to the chowder, stirring well. Bring to a low boil. Boil for a few minutes or until slightly thickened. 


Taste the chowder and add salt and black pepper as needed. Depending on the saltiness of your ham, you might not need salt at all. 


Serve hot with a sprinkling of chopped green onion tops and a little hot sauce, if desired. 

Food Lust People Love: Made with the leftover end of baked ham and baby new potatoes, this creamy corn and ham chowder is rich and flavorful, a real bowl of tasty comfort.

Enjoy! 

It’s Sunday FunDay and today we are celebrating National Corn Month by sharing recipes with corn. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the link list below. 

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.




Pin this Creamy Corn and Ham Chowder!

Food Lust People Love: Made with the leftover end of baked ham and baby new potatoes, this creamy corn and ham chowder is rich and flavorful, a real bowl of tasty comfort.

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Wednesday, July 2, 2025

Nocciolata Swirl Meringues

These Nocciolata swirl meringues are made with a better quality chocolate hazelnut spread that doesn’t have palm oil or dairy. They are crunchy outside, a little chewy inside and just the right amount of sweet. 

Food Lust People Love: These Nocciolata swirl meringues are made with a better quality chocolate hazelnut spread that doesn’t have palm oil or dairy. They are crunchy outside, a little chewy inside and just the right amount of sweet.

According to Google, "Nocciolata is made with organic ingredients, including sunflower oil and cocoa butter, and is free of palm oil, artificial flavors, and preservatives, making it a more natural option. Nutella, on the other hand, includes palm oil, modified palm oil, and other ingredients like soy lecithin and vanillin." 


A couple of years ago, I was looking for a vegan friendly chocolate hazelnut spread to use in a recipe – I can’t remember what I wanted to make – and came across Nocciolata online. Unfortunately, none of the shops near me carried it and shipping was cost prohibitive so I was forced to abandon the project.

Fast forward to last summer when we were traveling in France and there it was! Of course, I had to buy a couple of jars. It’s lovely stuff, darker chocolate than Nutella and not overly sweet. I wish I could remember why I wanted it! 

It was perfect swirled through these baked meringues.

Nocciolata Swirl Meringues

If you can’t find Nocciolata, substitute your favorite chocolate hazelnut spread to make these.  I used golden caster sugar but normal granulated sugar will work fine. 

Ingredients
1/4 cup or 75g Nocciolata
2 large egg whites, at room temperature
Pinch cream of tartar
Pinch fine sea salt
1/2 cup + 1 tablespoon or 112g sugar

Method
Preheat the oven to 300°F or 149°C and prepare a baking sheet by lining it with baking parchment. Tip: Put a little dab of oil in the middle and under each corner to help hold it in place. 

Measure the Nocciolata into a ramekin and then put the ramekin in a bowl with hot water, to loosen it slightly. 


Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until they are completely foamy. 

Add the cream of tartar and the salt and continue whipping at medium-high speed until, when you lift the whisk attachment, soft peaks form. This should take a few minutes.


Once you have reached the soft peak stage, increase the speed to high and begin adding the sugar a tablespoon at a time (this should take a few minutes). 


Once all the sugar is in, the meringue should be very thick and when you left the whisk firm peaks should remain and it will be glossy.


Remove the bowl from the mixer and drop in all the Nocciolata. 


With a rubber spatula, gently fold it into the meringue three or four times. You’re aiming for a swirled effect so try not to over mix. 


Scoop up a heaping tablespoon of meringue then use another tablespoon to scrape off and drop the meringue onto the parchment-lined baking sheet. Continue until you’ve used all of the mixture and made about 14 meringues.


Place the baking sheet in the preheated oven for 10 minutes. After 10 minutes, immediately lower the heat to 200°F or 94°C. Bake for 1 hour, turning the baking sheet around halfway through. 

After 1 hour, turn the oven off and leave the meringues in the oven for a few hours as the oven cools. Remove from the oven and store in an airtight container. 


Enjoy! 

Food Lust People Love: These Nocciolata swirl meringues are made with a better quality chocolate hazelnut spread that doesn’t have palm oil or dairy. They are crunchy outside, a little chewy inside and just the right amount of sweet.


Welcome to the 14th edition of Alphabet Challenge 2025, brought to you by the letter N. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the N recipes below:



Pin these Nocciolata Swirl Meringues!

Food Lust People Love: These Nocciolata swirl meringues are made with a better quality chocolate hazelnut spread that doesn’t have palm oil or dairy. They are crunchy outside, a little chewy inside and just the right amount of sweet.

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