Sunday 25 November 2012
Cooking up a storm
I've decided to do something in 2013 I have often thought of doing before, but never actually really believed I would or could do, but thanks to this blog and Mum's legacy in giving me such a wonderful warmth and passion of cooking for the people I love, I'm going to take the plunge. I have a LOT of cook books. Not a few or a few dozen, but easily creeping into the hundreds. I've got some wonderful treasures passed down from Nanny and Mum, with beautiful handwritten notes and recipes and of course I've got my favourite chefs too. So I've decided that starting now, I will chose a book and cook every recipe from it I possibly can before moving onto the next one and I will record my progress on this blog. Now because of Feyez and his non-piggy eating habits. I won't be making any pork dishes, but where I can I will substitute other meat in its place such as veal or chicken. I've also promised myself I wont buy any more books until I've completed cooking the first book. So here goes, wish me luck! I've randomly chosen my first book and its Nigella's Kitchen and I cannot wait to start making my shopping list and get the oven on!
Wednesday 21 November 2012
Soufflé Mac 'n' Cheese
Ok so on my 30th Birthday I flew to NYC with the lovely Rachael and bestie Lynsey. And I am embarrassed to admit I had my first encounter with Mac 'n' Cheese and had to ask what it was when I saw it on the menu. Now I pride myself on my culinary knowledge but this cheesy pasta phenomenon had passed me by and was not something Mum had ever cooked or I had come across. So when I got home I cracked open Delia's vegetarian cook book and made this little beauty!
Ingredients
200g macaroni
100g mascarpone cheese
50g Parmesan cheese
50g Gruyere cheese
2 egg yokes
2 egg whites, whipped to stiff peaks
275ml milk
25g butter
25g plain flour
1 onion chopped
1tsp Dijon mustard
Salt and pepper
Put on a pan of water and cook macaroni pasta as per instructions on the packet.
Sweat onion in butter and when soft add flour and make a roux. Whisk in milk until smooth and season with salt and pepper. Cook for approx 5 mins. Stir in Dijon mustard.
Stir into onion sauce two egg yokes and mascarpone cheese. Then add grated Parmesan and gruyere. Fold in whisked egg whites. Drain macaroni and stir thoroughly into the sauce and pour into a buttered oven proof dish for 25 minutes in a hot oven. It will puff up and turn golden. Serve with a mixed salad! So quick and so yummy. I love making this for Lynsey as its real comfort food.
Ingredients
200g macaroni
100g mascarpone cheese
50g Parmesan cheese
50g Gruyere cheese
2 egg yokes
2 egg whites, whipped to stiff peaks
275ml milk
25g butter
25g plain flour
1 onion chopped
1tsp Dijon mustard
Salt and pepper
Put on a pan of water and cook macaroni pasta as per instructions on the packet.
Sweat onion in butter and when soft add flour and make a roux. Whisk in milk until smooth and season with salt and pepper. Cook for approx 5 mins. Stir in Dijon mustard.
Stir into onion sauce two egg yokes and mascarpone cheese. Then add grated Parmesan and gruyere. Fold in whisked egg whites. Drain macaroni and stir thoroughly into the sauce and pour into a buttered oven proof dish for 25 minutes in a hot oven. It will puff up and turn golden. Serve with a mixed salad! So quick and so yummy. I love making this for Lynsey as its real comfort food.
Saturday 17 November 2012
Roulade don't you know.
When I was in my late teens I used to bake with mum all the time. She was the most fantastic baker and cook and when she was no longer able to get into the kitchen and cook up these wonderful feats I took up the mantle. Requests would come in from the living room and I would deliver with a flourish and smile
from the tiny kitchen. One thing I adored baking was roulade. I'd make one at the drop of a hat and was also know to drive round to chez Flockhart and deliver my offerings. Although its safe to say my masterpiece was not always delivered safely and had been known to roll off the plate and into the footwell of my little VW.
Now this is where the longstanding debate of swiss roll and roulade comes into play. Adamant as I always have been that its a roulade not a swiss roll, it always brings a smile when Sandra and Lynsey remind me of my reaction to the said masterpiece being called a Swiss roll.
Anyway here is my recipe for raspberry swiss roll.
Ingredients
4 large eggs
100g caster sugar
100g self raising flour
Punnett of fresh raspberries or thawed frozen berries
300ml double cream or whipping cream whipped
1tbsp icing sugar
Line a swiss roll tin with baking parchment . Heat oven to 200c
In the bowl of an electric mixer with the whisk attachment whisk the eggs and caster sugar together until its tripled on volume and is at the ribbon stage. Fold in the sifted self raising flour. Be careful not to knock the air out.
Pour into prepared swiss roll tin and bake in the hot oven for 10 minutes until lightly golden and its shrunk away from the edges of the tin.
On a separate piece of baking parchment slightly bigger than the Swiss roll tin sprinkle a table spoon of caster sugar. Invert the cake onto this sugar coated parchment face down and remove the tin. Leave to cool slightly. Gently peel the parchment off of the bottom of the cake. Then taking the short edge of the bottom piece of parchment the cakes sat on bring up the edge and crease it slightly and fold gently the slightly warm cake over approx 2cm. Then using the paper to guide the cake continue to pull the cake over onto itself so it rolls over until you have a nice right rolled cake. Make sure you use the paper to keep the cakes shape. Now unroll the cake. Stir the icing sugar and raspberries into the whipped cream and spread over the cake and roll up again firmly and pop onto a plate removing the paper. Hey presto raspberry roulade sans car floor fluff!
from the tiny kitchen. One thing I adored baking was roulade. I'd make one at the drop of a hat and was also know to drive round to chez Flockhart and deliver my offerings. Although its safe to say my masterpiece was not always delivered safely and had been known to roll off the plate and into the footwell of my little VW.
Now this is where the longstanding debate of swiss roll and roulade comes into play. Adamant as I always have been that its a roulade not a swiss roll, it always brings a smile when Sandra and Lynsey remind me of my reaction to the said masterpiece being called a Swiss roll.
Anyway here is my recipe for raspberry swiss roll.
Ingredients
4 large eggs
100g caster sugar
100g self raising flour
Punnett of fresh raspberries or thawed frozen berries
300ml double cream or whipping cream whipped
1tbsp icing sugar
Line a swiss roll tin with baking parchment . Heat oven to 200c
In the bowl of an electric mixer with the whisk attachment whisk the eggs and caster sugar together until its tripled on volume and is at the ribbon stage. Fold in the sifted self raising flour. Be careful not to knock the air out.
Pour into prepared swiss roll tin and bake in the hot oven for 10 minutes until lightly golden and its shrunk away from the edges of the tin.
On a separate piece of baking parchment slightly bigger than the Swiss roll tin sprinkle a table spoon of caster sugar. Invert the cake onto this sugar coated parchment face down and remove the tin. Leave to cool slightly. Gently peel the parchment off of the bottom of the cake. Then taking the short edge of the bottom piece of parchment the cakes sat on bring up the edge and crease it slightly and fold gently the slightly warm cake over approx 2cm. Then using the paper to guide the cake continue to pull the cake over onto itself so it rolls over until you have a nice right rolled cake. Make sure you use the paper to keep the cakes shape. Now unroll the cake. Stir the icing sugar and raspberries into the whipped cream and spread over the cake and roll up again firmly and pop onto a plate removing the paper. Hey presto raspberry roulade sans car floor fluff!
Friday 16 November 2012
Pecan Pie Bars
I've got the girls coming over at the weekend. So I'm going to make these tasty little slices to go with a nice cup of tea.
Crust:
2 cups plain flour
1/3 cup caster sugar
1/4tsp salt
2/3 cup butter
Filling:
3 eggs
1 cup golden syrup or light corn syrup
1/2 cup caster sugar
1/2 cup soft brown sugar
2tbsp melted butter
Zest of one waxed lemon
1tsp vanilla extract
1 2/3 cups chopped pecans
Heat oven to 180c. Line with baking parchment a 9x13 tin.
In a blender bowl or large mixing bowl if doing by hand. Sift flour, sugar and sal together and rub in or blitz in butter int it resembles breadcrumbs. Sprinkle mixture in base of lined tin and press down firmly. Bake in the oven for 15 minutes.
As the base is cooking, prepare the filing by mixing the eggs, syrup, sugar and melted butter together until smooth. Then add lemon zest, vanilla and pecans and mix thoroughly. Pour mixture over the base if the hot pie crust and pop back in the oven for 25 minutes until set. Cover the top with parking parchment if its getting a little too dark on the top to stop it burning. Allow to cool completely before slicing into bars with a large sharp knife.
Crust:
2 cups plain flour
1/3 cup caster sugar
1/4tsp salt
2/3 cup butter
Filling:
3 eggs
1 cup golden syrup or light corn syrup
1/2 cup caster sugar
1/2 cup soft brown sugar
2tbsp melted butter
Zest of one waxed lemon
1tsp vanilla extract
1 2/3 cups chopped pecans
Heat oven to 180c. Line with baking parchment a 9x13 tin.
In a blender bowl or large mixing bowl if doing by hand. Sift flour, sugar and sal together and rub in or blitz in butter int it resembles breadcrumbs. Sprinkle mixture in base of lined tin and press down firmly. Bake in the oven for 15 minutes.
As the base is cooking, prepare the filing by mixing the eggs, syrup, sugar and melted butter together until smooth. Then add lemon zest, vanilla and pecans and mix thoroughly. Pour mixture over the base if the hot pie crust and pop back in the oven for 25 minutes until set. Cover the top with parking parchment if its getting a little too dark on the top to stop it burning. Allow to cool completely before slicing into bars with a large sharp knife.
Cheese nibbles
I've discovered lots of lovely cheesy nibbles to have with drinks and will post them all on here so you can try them for the Christmas party season. Really easy and delicious with sparkling wine, vodka tonic or whatever you tickles your fancy.
Cheese sables - adapted from good housekeeping.
125g plain flour
125g cold butter
125g grated strong cheddar
Pinch dried or fresh thyme
1tsp Dijon mustard
1 egg lightly beaten
Seasoning to taste
Pumpkin or sunflower seeds
In a blender blitz butter and flour together until it looks like fine breadcrumbs. Stir in grated cheddar, mustard, salt and pepper, thyme and add the egg and bring together to form a ball of dough. Roll into a sausage and then roll into the seeds so you have a fat cigar of cheese dough covered in lovely pumpkin seeds. Then slice the dough into coins approx the 5mm thick. Place on a lined baking tray and bake in a hot oven at 180c for 15 minutes or until lightly golden brown.
You can use whatever hard cheese you like. Parmesan is lovely if you use half cheddar and half paeans an.
Cheese sables - adapted from good housekeeping.
125g plain flour
125g cold butter
125g grated strong cheddar
Pinch dried or fresh thyme
1tsp Dijon mustard
1 egg lightly beaten
Seasoning to taste
Pumpkin or sunflower seeds
In a blender blitz butter and flour together until it looks like fine breadcrumbs. Stir in grated cheddar, mustard, salt and pepper, thyme and add the egg and bring together to form a ball of dough. Roll into a sausage and then roll into the seeds so you have a fat cigar of cheese dough covered in lovely pumpkin seeds. Then slice the dough into coins approx the 5mm thick. Place on a lined baking tray and bake in a hot oven at 180c for 15 minutes or until lightly golden brown.
You can use whatever hard cheese you like. Parmesan is lovely if you use half cheddar and half paeans an.
Thursday 15 November 2012
Easy Brownies
I have a hundred brownie recipes and this one has to be the easiest. Its not got the chewyness of some of the others but its fast, moist and most importantly moreish. I found it on www.allrecipes.co.uk one day when searching through the internet. I'll post my most favourite recipe which is a Mary Berry version soon.
Ingredients
200g butter or margarine
165g cocoa powder
400g light brown soft sugar
1 teaspoon vanilla extract
125g plain flour
2 eggs
100g chocolate chunks or walnuts
Line or grease a 20 x 18 cm tin. Preheat the oven to 180C
Melt the butter and cocoa together in a saucepan. Add the sugar and vanilla. Mix thoroughly.
Remove from the heat and mix in the flour then the eggs. Pour into the pre-prepared tin.
Bake for 20 minutes. They are cooked when the top is slightly springy.
Cool and cut into 15 slices.
Ingredients
200g butter or margarine
165g cocoa powder
400g light brown soft sugar
1 teaspoon vanilla extract
125g plain flour
2 eggs
100g chocolate chunks or walnuts
Line or grease a 20 x 18 cm tin. Preheat the oven to 180C
Melt the butter and cocoa together in a saucepan. Add the sugar and vanilla. Mix thoroughly.
Remove from the heat and mix in the flour then the eggs. Pour into the pre-prepared tin.
Bake for 20 minutes. They are cooked when the top is slightly springy.
Cool and cut into 15 slices.
Tunisian Couscous
Think you know couscous? think again! The Tunisians main staple is cooked very differently from the Moroccans and other couscous munching nations. Its a beautiful, tomato, spicy, succulent stew made with lamb or chicken, chickpeas, and potatoes, which is then strained over the steamed couscous to give tons of flavour to the bland grains, making them plumptious . My gorgeous Mum in-law makes the most delicious couscous and Feyez' Aunty hand makes her couscous every year and trust me its the most amazing thing you will ever taste! Totally sublime!
This will serve 4 hungry people!
500g lamb cut
into chunks or left on the bone (you can use chicken thighs if you prefer)
2 onions in large chunks
2 onions in large chunks
3 gloves of
garlic crushed or chopped
Olive oil
3 long green chillies (mild ones)
4 Potatoes, peeled and quartered
Olive oil
3 long green chillies (mild ones)
4 Potatoes, peeled and quartered
2 Carrots peeled
and chopped
1 tin of chickpeas, rinsed and drained
2 tablespoons of tomato puree
1 tin of chickpeas, rinsed and drained
2 tablespoons of tomato puree
½ bottle pasata
Stock cube (any flabour meat or vegetable one is fine)
2 teaspoons of harissa
2 teaspoons of paprika
1 teaspoon of tumeric
1 teaspoon of ground coriander
1 teaspoon of ground cumin
Salt and pepper
2 teaspoons of harissa
2 teaspoons of paprika
1 teaspoon of tumeric
1 teaspoon of ground coriander
1 teaspoon of ground cumin
Salt and pepper
Water
2 or 3 cups of couscous (I use a teacup or a small mug) Remember Couscous swells and more than doubles in size.
2 or 3 cups of couscous (I use a teacup or a small mug) Remember Couscous swells and more than doubles in size.
Season the meat
and onions, garlic and the spices and fry in olive oil
Add the tomato
puree, pasata and harrisa with a little water and cook for 5 mins
Add the
vegetables, and chickpeas to the pot with enough water to cover everything in
the pot and bring to the boil
In a bowl place
the dry couscous and 4 tbsp water and mix well with your hands so the grains
are moistened – then do the same with a drizzle of good olive oil. Once the grains of
couscous have been coated place the damp couscous in a colander that fits over
the pan of lamb stew. I use a steamer that fits over my saucepan (the same one
I steam my Christmas pudding in)
Cover with a lid
and steam for around 30 minutes - whilst the stew is bubbling away at a steady simmer
Add the whole chillies split down the middle with the stalk intact, to the pot for the last 10 minutes of cooking time
Empty the
couscous into a large bowl and fluff with a fork. Then using the same colander,
drain the stew liquid over the couscous and stir the liquid into the couscous
and leave for 5 minutes.
Place the couscous
in to a large serving dish and then arrange the meat and vegetables over the
couscous and serve
You could also make this with fish or seafood. With Squid or Octopus I would make the stew and add the squid the twenty minutes of cooking to poach and the same with any good white fish cut into large chunks. Just be careful not to over cook the fish.
Monday 12 November 2012
Christmas Tree Cake
This has become part of our Christmas tradition and I love making it in my Christmas Bundt tins for the girls at work. From the must have christmas cook book Nigella Christmas. But truthfully it's divine and a cake Feyez enjoys for breakfast. I can't help but smile when I make this cake! Fantastic for elevenses anytime of year.
225g soft butter
300g golden caster sugar
6 eggs
350g plain flour
1/2tsp bicarbonate of soda
250ml plain fat-free yogurt
4tsp vanilla extract
1tbsp icing sugar.
Grease a 2.5l Bundt tin and heat the oven to 180c
Cream butter and sugar together until light and fluffy.
Add eggs one at a time with a tablespoon of flour and best in well at each addition. Fold in the remaining flour, yogurt and vanilla.
Pop into your very well greased Bundt tin and top it into a tray in the oven for 45 minutes. Check the cake with a skewer in the middle of the cake. If its clean its ready. Leave in tin for 10 minutes and then turn out onto wire rack and leave to cool. Pop it onto a plate once totally cool and sprinkle liberally with icing sugar.
225g soft butter
300g golden caster sugar
6 eggs
350g plain flour
1/2tsp bicarbonate of soda
250ml plain fat-free yogurt
4tsp vanilla extract
1tbsp icing sugar.
Grease a 2.5l Bundt tin and heat the oven to 180c
Cream butter and sugar together until light and fluffy.
Add eggs one at a time with a tablespoon of flour and best in well at each addition. Fold in the remaining flour, yogurt and vanilla.
Pop into your very well greased Bundt tin and top it into a tray in the oven for 45 minutes. Check the cake with a skewer in the middle of the cake. If its clean its ready. Leave in tin for 10 minutes and then turn out onto wire rack and leave to cool. Pop it onto a plate once totally cool and sprinkle liberally with icing sugar.
Step 3: Mrs Christmas' Cake
So you've sozzled the dried fruit and baked the cake to perfection and filled your house with the most wonderful warming smell of spices and brandy and cakey goodness. Now its time for your creative flair to come out of the wood work.
I love marzipan so I will marzipan my cake but if you don't like marzipan then just use a double layer of roll out icing.
Apricot Jam
Brandy
875g Marzipan (1kg for a square cake)
875g Roll out icing (any colour you wish) (1kg for a square cake)
Icing Sugar
Food colourings
Christmassy cutters, Stars, Holly, Xmas Trees, Gingerbread Men - what ever you fancy!
Sprinkles, edible dregees, edible silver balls, Brightly coloured ribbon! Basically whatever you fancy!
10" or 11" Cake Board
Pastry brush
Once your cake is totally cooled you can start to ice it! This is the fun part and if you are blessed with kids then its time to get the family in on this masterpiece.
In a heat proof cup or small bowl put 2 tbsp of Apricot jam and heat it in the microwave for no more than 30 seconds just so the jam becomes runny. Place your cake in the centre of the cake board you're going to be using and then using your pastry brush liberally apply all over the cake paying particular attention to the edgers and corners.
Roll out your marzipan if using or roll out icing into a large circle - not too thin it needs to be approx 0.5cm thick. Once its large enough roll it back onto the rolling pin - so its wrapped around the rolling pin. Bring the cake in front of you and the rolling pin and then carefully lift the rolling pin up and slowly unwind the marzipan so it falls over the cake completely like a blanket. Place your hand lightly on top of your cake and gently rub down so the marzipan has adhered to the apricot "glue" following your hand down one side of the cake gently ease the marzipan over the sides of the cake nice and neatly with the flat of your hands until all the cakes covered. You'll have an excess of marzipan which you can trim off with a knife.And relax! Now you can leave the cake at this stage for a little time so the marzipan can firm up and air dry slightly before covering with the icing or you can press on. I personally find it easier to leave to one side for an hour and get on with something else like cutting your decorative shapes and finishing touches. I've also left the marzipaned cake overnight covered by a tea towel.
Right next is to roll out the final layer of roll out icing. Exactly same as above. This can stand to be a little thicker and will hide a multitude of sins, but don't get too carried away you do want some cake with your icing! Using a clean pastry brush I brush the marzipaned cake with a little brandy or rum or vodka - and I mean a little! This isn't to moisten the cake its to help the icing stick so don't go crazy please!
Now your cake is covered you can go all out and decorate as you like. I've got some Xmas tree cookie cutters which I have cut out of roll out icing in a contrasting colour and stuck around the edges of the cake - this can hide any cracks or imperfections. Or you can cover the cake with stars all over the cake, or tie a ribbon around the cake into a pretty bow (I can't tie pretty bows so I don't do this) Just go for it! whatever you fancy!
I love marzipan so I will marzipan my cake but if you don't like marzipan then just use a double layer of roll out icing.
Apricot Jam
Brandy
875g Marzipan (1kg for a square cake)
875g Roll out icing (any colour you wish) (1kg for a square cake)
Icing Sugar
Food colourings
Christmassy cutters, Stars, Holly, Xmas Trees, Gingerbread Men - what ever you fancy!
Sprinkles, edible dregees, edible silver balls, Brightly coloured ribbon! Basically whatever you fancy!
10" or 11" Cake Board
Pastry brush
Once your cake is totally cooled you can start to ice it! This is the fun part and if you are blessed with kids then its time to get the family in on this masterpiece.
In a heat proof cup or small bowl put 2 tbsp of Apricot jam and heat it in the microwave for no more than 30 seconds just so the jam becomes runny. Place your cake in the centre of the cake board you're going to be using and then using your pastry brush liberally apply all over the cake paying particular attention to the edgers and corners.
Roll out your marzipan if using or roll out icing into a large circle - not too thin it needs to be approx 0.5cm thick. Once its large enough roll it back onto the rolling pin - so its wrapped around the rolling pin. Bring the cake in front of you and the rolling pin and then carefully lift the rolling pin up and slowly unwind the marzipan so it falls over the cake completely like a blanket. Place your hand lightly on top of your cake and gently rub down so the marzipan has adhered to the apricot "glue" following your hand down one side of the cake gently ease the marzipan over the sides of the cake nice and neatly with the flat of your hands until all the cakes covered. You'll have an excess of marzipan which you can trim off with a knife.And relax! Now you can leave the cake at this stage for a little time so the marzipan can firm up and air dry slightly before covering with the icing or you can press on. I personally find it easier to leave to one side for an hour and get on with something else like cutting your decorative shapes and finishing touches. I've also left the marzipaned cake overnight covered by a tea towel.
Right next is to roll out the final layer of roll out icing. Exactly same as above. This can stand to be a little thicker and will hide a multitude of sins, but don't get too carried away you do want some cake with your icing! Using a clean pastry brush I brush the marzipaned cake with a little brandy or rum or vodka - and I mean a little! This isn't to moisten the cake its to help the icing stick so don't go crazy please!
Now your cake is covered you can go all out and decorate as you like. I've got some Xmas tree cookie cutters which I have cut out of roll out icing in a contrasting colour and stuck around the edges of the cake - this can hide any cracks or imperfections. Or you can cover the cake with stars all over the cake, or tie a ribbon around the cake into a pretty bow (I can't tie pretty bows so I don't do this) Just go for it! whatever you fancy!
Step 2: Mrs Christmas' Cake
So here is where you get your bake on! Take your lovely macerated boozy fruit. Personally I think you need to soak it at least for a week, but I much prefer months and for 2012 I started on my birthday in October.
I usually make a couple of 8inch round cake but the quantities below will make a 8inch round or 7inch square or 2 x 6inch rounds.
I usually weigh the fruit after I have soaked it, but that's because I tend to grab the packets and go from there.
Here's the precise ingredients for you.
Soaked dried fruit:
300g sultanas
200g raisins
150g chopped dried prunes
150g chopped dried apricots
50g glacé cherries
50g dried cranberries
225g plain flour
225g soft butter (salted is fine)
225g soft brown sugar
1/4tsp freshly grated nutmeg
1/2tsp ground mixed spice
1/2tsp ground cinnamon
4 medium eggs
50g blanched almonds
50g roughly chopped Brazil nuts
Grated zest and juice of an lemon
Grated zest and juice of an orange
Couple of Tablespoons of brandy or rum or sherry - basically whatever tipple you fancy! (obviously not a creamy liqueur like baileys)
First things first preheat oven to 140c - its worth noting if using a fan over you can reduce the cooking time by about 25 minutes. But keep an eye on it and the skewer test will tell you when the cakes ready.
Line your cake tin really well with baking parchment or grease proof paper. A habit of Mum's which I carry on in her place - I also tie brown paper around the outside of the tin once I have placed the raw mixture into the tin. this helps stop the cake browning too quickly and catching on the edges before the middles cooked through.
First of all beat the butter and sugar together until light and fluffy.I use my Kitchenaid for this but an electric hand whisk is fine and also good old fashioned elbow grease too. Then beat in one egg at a time to the buttery mixture, making sure all the eggs been thoroughly mixed in before adding the next egg. if the mixture starts to curdle have no fear the addition of a little flour from flour allowance will bring it back. After all the eggs are incorporated sift the flour and spices together into the batter and fold it in well. Now fold in the fruit, nuts, zest and a table spoon of the juice or the lemon and orange. All the fruit should be well incorporated and covered by the yummy batter.
Place the cake mix into the lined tin and spread out evenly with a little dip in the middle - this means as the cake cooks you'll get a nice level surface.
Bake your cake in the bottom of the oven for 4 hours and 30 minutes. Check the cake after two hours and cover the top with a square of grease proof paper so the cake won't brown too quickly. Check the cake at 4 hours and do the skewer test in the centre if it comes out clean the cakes ready of not leave for another 30 minutes and test again. The cake may need a little bit longer but keep an eye on it and as soon as the skewer is clean its ready.
Cool the cake in its tin for half an hour and then turn the cake out onto a wire rack and cool completely. Wrap well in grease proof paper and tin foil and store in an air tight container until your ready to ice the cake.
I've also been known to cool the cake in the tin because usually its the early hours of the morning and I just want to go to bed.
Now the cake is cooled lightly prick the cake all over with a cocktail stick and gently feed the cake with a few spoonfuls of your chosen spirit. Again you aren't looking to saturate the cake and to be honest I don't do this - mainly because my fruits been soaked for so long it couldn't dry out in a rehab clinic!
I usually make a couple of 8inch round cake but the quantities below will make a 8inch round or 7inch square or 2 x 6inch rounds.
I usually weigh the fruit after I have soaked it, but that's because I tend to grab the packets and go from there.
Here's the precise ingredients for you.
Soaked dried fruit:
300g sultanas
200g raisins
150g chopped dried prunes
150g chopped dried apricots
50g glacé cherries
50g dried cranberries
225g plain flour
225g soft butter (salted is fine)
225g soft brown sugar
1/4tsp freshly grated nutmeg
1/2tsp ground mixed spice
1/2tsp ground cinnamon
4 medium eggs
50g blanched almonds
50g roughly chopped Brazil nuts
Grated zest and juice of an lemon
Grated zest and juice of an orange
Couple of Tablespoons of brandy or rum or sherry - basically whatever tipple you fancy! (obviously not a creamy liqueur like baileys)
First things first preheat oven to 140c - its worth noting if using a fan over you can reduce the cooking time by about 25 minutes. But keep an eye on it and the skewer test will tell you when the cakes ready.
Line your cake tin really well with baking parchment or grease proof paper. A habit of Mum's which I carry on in her place - I also tie brown paper around the outside of the tin once I have placed the raw mixture into the tin. this helps stop the cake browning too quickly and catching on the edges before the middles cooked through.
First of all beat the butter and sugar together until light and fluffy.I use my Kitchenaid for this but an electric hand whisk is fine and also good old fashioned elbow grease too. Then beat in one egg at a time to the buttery mixture, making sure all the eggs been thoroughly mixed in before adding the next egg. if the mixture starts to curdle have no fear the addition of a little flour from flour allowance will bring it back. After all the eggs are incorporated sift the flour and spices together into the batter and fold it in well. Now fold in the fruit, nuts, zest and a table spoon of the juice or the lemon and orange. All the fruit should be well incorporated and covered by the yummy batter.
Place the cake mix into the lined tin and spread out evenly with a little dip in the middle - this means as the cake cooks you'll get a nice level surface.
Bake your cake in the bottom of the oven for 4 hours and 30 minutes. Check the cake after two hours and cover the top with a square of grease proof paper so the cake won't brown too quickly. Check the cake at 4 hours and do the skewer test in the centre if it comes out clean the cakes ready of not leave for another 30 minutes and test again. The cake may need a little bit longer but keep an eye on it and as soon as the skewer is clean its ready.
Cool the cake in its tin for half an hour and then turn the cake out onto a wire rack and cool completely. Wrap well in grease proof paper and tin foil and store in an air tight container until your ready to ice the cake.
I've also been known to cool the cake in the tin because usually its the early hours of the morning and I just want to go to bed.
Now the cake is cooled lightly prick the cake all over with a cocktail stick and gently feed the cake with a few spoonfuls of your chosen spirit. Again you aren't looking to saturate the cake and to be honest I don't do this - mainly because my fruits been soaked for so long it couldn't dry out in a rehab clinic!
Sunday 11 November 2012
Step 1: Mrs Christmas' Cake
Part of the Hutt/Miles' family tradition run up to Christmas, is to make a lovely fruity, rich Christmas Cake. Nanny had her own recipe as did Mum and I also have my own little twist on things too. Mum preferred to use ground almonds in her fruit cake, whilst I prefer whole nuts, almonds and Brazil nuts beings my favourite. I'm not a fan of candid peel so I tend to use only a very little. But I do love chopped apricots, prunes, dried blueberries and cranberries and whatever else you fancy to be honest. I don't use currants but prefer the plumper raisin and sultanas. So if you have a preference use what you wish but just make sure the overall quantity of dried fruit equals 900g.
The first ritual for me is to macerate the fruit in the contents of my booze cupboard. I like to start early and have been known to gather the dregs of dried fruit from the back of the cupboard and bathe them in booze as early as July. In fact I soaked the fruit for my wedding cake for nearly a year.
So down to the soaking nitty gritty. Mum preferred French brandy, Nanny like sherry brandy and I like to use dark rum, brandy, sherry and a slosh of whiskey, just to make sure nobody feels left out. The quantities are entirely up to you and dependant on how long your going to soak the fruit, because they're thirsty little berries, but too few days means less booze otherwise the cake will be too wet.
Place in a nice large bowl your dried fruit:
300g sultanas
200g raisins
150g chopped prunes
150g chopped dried apricots
50g glacé cherries - Mum used to chop hers but I prefer to leave mine whole and I don't get sticky fingers that way.
50g dried cranberries
A slosh of Whiskey
A gurgle of Dark rum
A glug of French brandy
And a Nanny's measure of Sweet sherry (traditionally Harvey's Bristol Cream)
Mix this all well and cover the bowl tightly with cling film. And leave to soak. I like to give the fruit a stir once a week and see if it needs any more booze and add as necessary. This is your baby and it will happily sit on your kitchen Worktop until your ready.
Step 2 is all about getting your bake on and filling the house with the most incredible Christmas aroma.
The first ritual for me is to macerate the fruit in the contents of my booze cupboard. I like to start early and have been known to gather the dregs of dried fruit from the back of the cupboard and bathe them in booze as early as July. In fact I soaked the fruit for my wedding cake for nearly a year.
So down to the soaking nitty gritty. Mum preferred French brandy, Nanny like sherry brandy and I like to use dark rum, brandy, sherry and a slosh of whiskey, just to make sure nobody feels left out. The quantities are entirely up to you and dependant on how long your going to soak the fruit, because they're thirsty little berries, but too few days means less booze otherwise the cake will be too wet.
Place in a nice large bowl your dried fruit:
300g sultanas
200g raisins
150g chopped prunes
150g chopped dried apricots
50g glacé cherries - Mum used to chop hers but I prefer to leave mine whole and I don't get sticky fingers that way.
50g dried cranberries
A slosh of Whiskey
A gurgle of Dark rum
A glug of French brandy
And a Nanny's measure of Sweet sherry (traditionally Harvey's Bristol Cream)
Mix this all well and cover the bowl tightly with cling film. And leave to soak. I like to give the fruit a stir once a week and see if it needs any more booze and add as necessary. This is your baby and it will happily sit on your kitchen Worktop until your ready.
Step 2 is all about getting your bake on and filling the house with the most incredible Christmas aroma.
Friday 9 November 2012
Italian meringue buttercream
I've just finished icing the cupcakes for tomorrow now all I have to do is decorate them and pack them off to be collected tomorrow by my friend Sarah. I've made a pink Italian meringue buttercream and a chocolate buttercream icing to pipe on the top. Here's a little photo of my handiwork.
I much prefer the Italian meringue buttercream which is light and fluffy and not overly cloying in the sweet stakes. Made using a hot sugar syrup, egg whites and butter it's a little tricky but once you get the hang of the precision it's easy as cake!
I much prefer the Italian meringue buttercream which is light and fluffy and not overly cloying in the sweet stakes. Made using a hot sugar syrup, egg whites and butter it's a little tricky but once you get the hang of the precision it's easy as cake!
Lotte's Curried Sausage Rolls
I love sausage rolls and more importantly I love Lotte Duncan! She's a kitchen inspiration and what a fantastic cook. I've been lucky enough to go on a few cookery demonstrations at her beautiful cottage and now she has opened up a lovely little cafe Lotte's Kitchen in Chinnor everyone gets to share her delightful cooking. http://www.lotteskitchen.com/
One of my most favourite recipes of hers is the now infamous curried sausage roll and I have been making these as a regular buffet treat on and off since she first served them too me! They are AMAZING! in fact they are beyond wonderful! So I couldn't write a blog, especially with Christmas on my mind, without including her curried sausage rolls. Lotte makes them using pork sausage meat, but as I am now married to my darling husband, who doesn't eat pork. I have experimented with lamb, chicken and turkey mince all to great success!
500g minced lamb (or minced chicken thighs or turkey breast)
1 large onions diced
3 cloves of garlic crushed
1tsp dried thyme
1tsp ground turmeric
1tsp ground cumin
1/2tsp ground coriander
1/2tsp ground fenugreek
1tsp chilli flakes
Salt & peper to season
Glass of good red wine
A little oil for frying.
Lightly beaten egg
Pack of puff pastry
Soften the onion and garlic in a frying pan with a little oil until soft and translucent. add the spices and thyme and stir well to incorporate and fry for 1 minute to toast the spices really well. Then add the glass of red wine and stir well and leave to reduce until all the wine has been absorbed into the oniony spice mixture. Set to one side and leave to cool completely. I have made this the day before and kept it in the fridge in an air tight container.
Right next get the minced meat of your choice out of the fridge and let it come back to room temperature. You can do this when you're making the spiced onion mix. I'm using lamb in this instance. Break it up a little and then add the cooled onion. Mix really well incorporating all the lovely flavours into the meat. I do this by hand, but be warned you will get turmeric fingers.
Roll out the puff pastry into a large rectangle. Cut in half lengthways. On one half of the pastry spoon the mixture into a sausage shape in the middle of the pastry all the way along. Brush with beaten egg on both sides and roll so the meats totally encased in pastry as you would make any sausage roll. Making sure the seam is faced down cut into sausage rolls - bite sized or bigger I usually work on approx an inch and a half, place on a lined baking sheet and brush with egg wash and repeat with the second rectangle of pastry. Place in a hot oven for 25-30 mins at 200c until golden and crisp. They're maybe oozing but only a little. You can stop this by sniping them with scissor rather than cutting with a knife so its up to you.
Eat and enjoy hot or cold! They freeze really well too if you pop them in the freezer before the baking stage.
One of my most favourite recipes of hers is the now infamous curried sausage roll and I have been making these as a regular buffet treat on and off since she first served them too me! They are AMAZING! in fact they are beyond wonderful! So I couldn't write a blog, especially with Christmas on my mind, without including her curried sausage rolls. Lotte makes them using pork sausage meat, but as I am now married to my darling husband, who doesn't eat pork. I have experimented with lamb, chicken and turkey mince all to great success!
500g minced lamb (or minced chicken thighs or turkey breast)
1 large onions diced
3 cloves of garlic crushed
1tsp dried thyme
1tsp ground turmeric
1tsp ground cumin
1/2tsp ground coriander
1/2tsp ground fenugreek
1tsp chilli flakes
Salt & peper to season
Glass of good red wine
A little oil for frying.
Lightly beaten egg
Pack of puff pastry
Soften the onion and garlic in a frying pan with a little oil until soft and translucent. add the spices and thyme and stir well to incorporate and fry for 1 minute to toast the spices really well. Then add the glass of red wine and stir well and leave to reduce until all the wine has been absorbed into the oniony spice mixture. Set to one side and leave to cool completely. I have made this the day before and kept it in the fridge in an air tight container.
Right next get the minced meat of your choice out of the fridge and let it come back to room temperature. You can do this when you're making the spiced onion mix. I'm using lamb in this instance. Break it up a little and then add the cooled onion. Mix really well incorporating all the lovely flavours into the meat. I do this by hand, but be warned you will get turmeric fingers.
Roll out the puff pastry into a large rectangle. Cut in half lengthways. On one half of the pastry spoon the mixture into a sausage shape in the middle of the pastry all the way along. Brush with beaten egg on both sides and roll so the meats totally encased in pastry as you would make any sausage roll. Making sure the seam is faced down cut into sausage rolls - bite sized or bigger I usually work on approx an inch and a half, place on a lined baking sheet and brush with egg wash and repeat with the second rectangle of pastry. Place in a hot oven for 25-30 mins at 200c until golden and crisp. They're maybe oozing but only a little. You can stop this by sniping them with scissor rather than cutting with a knife so its up to you.
Eat and enjoy hot or cold! They freeze really well too if you pop them in the freezer before the baking stage.
Vegetarian Curried Sausage Rolls
I love sausage rolls but I also have vegetarian friends who I love to cook for and would hate to leave out so I found this recipe www.australianfood.about.com and had to try is out. Its lovely and very similar to a samosa filling but in luscious puff pastry.
Ingredients:
3 medium potatoes, peeled, boiled and mashed.
1 tsp of sea salt
1 small onion, chopped
1 tsp ground cumin
1 tsp ground coriander seeds
1/2 tsp mild curry powder
1/2 tsp tumeric
1/2 tsp dried chili flakes
1 cup of peasHandful of finely chopped parsley
1 tbsp of vegetable oil
Packet of puff pastry
1 egg lightly beaten for brushing
Boil the potatoes until cooked. Drain and mash with the salt and put to one side.
Heat the oil in a frying pan over a medium heat and sweat the onion until softened but not coloured. Add the spices and fry for one minute to toast them.Next add the peas to the pan and fry on for a couple minutes then add the chopped parsley and mashed potato and mix well. Fry for another minute and then remove from stove to cool.
Pre-heat oven to 200c. Roll out puff pastry into a nice big rectangle and then cut into two lengthways. Spoon 3-4 tablespoonfuls of the cooled potato mixture into the centre of a pastry making a nice potato sausage down the middle. Egg wash either side of the potato mixture and then fold over the puff pastry to meet on the other side to form your large sausage roll. Flip over so the sealed edge is faced down and brush with egg wash. Cut into sausage rolls, big or bite sized and then score lightly the top of the sausage rolls with a knife to make it look pretty. Repeat with the other half of the pastry and pop them on a lined baking sheet in a hot oven for 20-25 minutes until golden brown!
Really lovely for picnics or Christmas! Make a big one and serve with a nice big salad for a tasty lunch.
Ingredients:
3 medium potatoes, peeled, boiled and mashed.
1 tsp of sea salt
1 small onion, chopped
1 tsp ground cumin
1 tsp ground coriander seeds
1/2 tsp mild curry powder
1/2 tsp tumeric
1/2 tsp dried chili flakes
1 cup of peasHandful of finely chopped parsley
1 tbsp of vegetable oil
Packet of puff pastry
1 egg lightly beaten for brushing
Boil the potatoes until cooked. Drain and mash with the salt and put to one side.
Heat the oil in a frying pan over a medium heat and sweat the onion until softened but not coloured. Add the spices and fry for one minute to toast them.Next add the peas to the pan and fry on for a couple minutes then add the chopped parsley and mashed potato and mix well. Fry for another minute and then remove from stove to cool.
Pre-heat oven to 200c. Roll out puff pastry into a nice big rectangle and then cut into two lengthways. Spoon 3-4 tablespoonfuls of the cooled potato mixture into the centre of a pastry making a nice potato sausage down the middle. Egg wash either side of the potato mixture and then fold over the puff pastry to meet on the other side to form your large sausage roll. Flip over so the sealed edge is faced down and brush with egg wash. Cut into sausage rolls, big or bite sized and then score lightly the top of the sausage rolls with a knife to make it look pretty. Repeat with the other half of the pastry and pop them on a lined baking sheet in a hot oven for 20-25 minutes until golden brown!
Really lovely for picnics or Christmas! Make a big one and serve with a nice big salad for a tasty lunch.
Nigella's Christmas jewelled mincemeat
I love Christmas and its not just for the presents either! in fact its more about my families traditions in the kitchen. Nanny making the Christmas pudding and steaming it for 8 hours on stir up Sunday. Mum and I planning the menu and shopping list, ordering the goose and buying every Christmas food related magazine we can get our hands on in November to get ideas, as well as dusting off the old magazines we've saved over the years and always returned too. This recipe is from Nigella's Christmas book and is a vegetarian friendly mincemeat which leaves out the suet and uses fresh cranberries and port! It has a lighter taste to traditional mincemeat and is totally delicious and one I highly recommend as its easy and fast! But have no fear I also make Lotte's Boozy Mincemeat as well because, well because why not its Christmas!
Ingredients
75g soft dark brown sugar
60ml any port you have in the cupboard - I have also used sherry with great success.
300g fresh cranberries
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves - I didn't have ground cloves so I popped a 4 whole cloves in and then fished them out at the end
75g currants
75g raisins
30g dried cranberries
1 Clementine, zest and juice only
25ml brandy
A few drops almond extract
½ tsp vanilla extract
2 tbsp honey
In a large pan, dissolve the sugar in the ruby port over a gentle heat.
Add the cranberries and stir. Add the spices, dried fruit and the fresh cranberries and the zest and juice of the Clementine.Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.)
Remove from the heat and allow to cool a little. Then stir in the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.
75g soft dark brown sugar
60ml any port you have in the cupboard - I have also used sherry with great success.
300g fresh cranberries
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves - I didn't have ground cloves so I popped a 4 whole cloves in and then fished them out at the end
75g currants
75g raisins
30g dried cranberries
1 Clementine, zest and juice only
25ml brandy
A few drops almond extract
½ tsp vanilla extract
2 tbsp honey
In a large pan, dissolve the sugar in the ruby port over a gentle heat.
Add the cranberries and stir. Add the spices, dried fruit and the fresh cranberries and the zest and juice of the Clementine.Bring to a gentle simmer and cook for 20 minutes, or until the fruit has broken down and has absorbed most of the liquid in the pan. (You may need to squish the cranberries a little with the back of a wooden spoon to incorporate them fully.)
Remove from the heat and allow to cool a little. Then stir in the brandy, almond extract, vanilla extract and honey and stir well with a wooden spoon to mash the mixture down into a paste.
Spoon the mincemeat into sterilised jars and, once cool, store in the fridge for up to two weeks.
I have also used frozen cranberries and swapped the raisins and currants for sultana's as that's all I had in the cupboard. Do add the almond extract its really worth it!
I like to make mince pies with sweet or plain short crust pastry from Sainsburys and line the little bun tins with the pastry top with a teaspoon of the mincemeat and for the lid a little disc of marzipan and bake for 20-25 mins in a hot oven until the pastry is cooked through and lightly golden. Serve warm with lots of thick double cream! hmmmmmmm I want these right now!
I like to make mince pies with sweet or plain short crust pastry from Sainsburys and line the little bun tins with the pastry top with a teaspoon of the mincemeat and for the lid a little disc of marzipan and bake for 20-25 mins in a hot oven until the pastry is cooked through and lightly golden. Serve warm with lots of thick double cream! hmmmmmmm I want these right now!
Thursday 8 November 2012
Chocolate Whoopie pies
A fast American favourite sweet cakey delight. Whoopies are like a flattened cupcake, which are baked on a baking sheet like cookies and are free formed so you match the rounds together with a tasty filling of your choice.
They became a big thing in the UK about 5 years ago but never got truly embraced and its a real shame because they are so easy to bake, even the most novice cook can master these in a flourish. This recipe is from one of my many cook books titled Whoopie pies by Sarah Billingsley & Amy Treadwell.
1 2/3 cups self raising flour
2/3 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
4tbsp butter
4tbsp vegetable shortening like crisco
1 cup soft brown sugar
1 large egg
1tsp vanilla extract
1 1/4 cups milk
Line two baking sheets with baking parchment. Heat the oven to 180c.
In a large bowl or electric mixer bowl beat the butter, crisco and sugar together until fluffy. Takes about 3 minutes. Then add the egg and vanilla extract and beat in well until all combined. Sift in flour, cocoa, salt and baking powder and mix on a low speed, scraping down the sides and add the milk. Mix thoroughly.
Then using a dessert spoon drop the mixture onto the lined baking sheets spacing then at least 2 inches apart as they will spread. Repeat until all the mixture is used and make in the oven for ten minutes. They spring back to the touch when pressed lightly. Remove from sheet onto a wire rack and leave to cool completely.
Sandwich together with buttercream or marshmallow fluff. So yum!!!
They became a big thing in the UK about 5 years ago but never got truly embraced and its a real shame because they are so easy to bake, even the most novice cook can master these in a flourish. This recipe is from one of my many cook books titled Whoopie pies by Sarah Billingsley & Amy Treadwell.
1 2/3 cups self raising flour
2/3 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
4tbsp butter
4tbsp vegetable shortening like crisco
1 cup soft brown sugar
1 large egg
1tsp vanilla extract
1 1/4 cups milk
Line two baking sheets with baking parchment. Heat the oven to 180c.
In a large bowl or electric mixer bowl beat the butter, crisco and sugar together until fluffy. Takes about 3 minutes. Then add the egg and vanilla extract and beat in well until all combined. Sift in flour, cocoa, salt and baking powder and mix on a low speed, scraping down the sides and add the milk. Mix thoroughly.
Then using a dessert spoon drop the mixture onto the lined baking sheets spacing then at least 2 inches apart as they will spread. Repeat until all the mixture is used and make in the oven for ten minutes. They spring back to the touch when pressed lightly. Remove from sheet onto a wire rack and leave to cool completely.
Sandwich together with buttercream or marshmallow fluff. So yum!!!
Blueberry Cake
A lovely fruity cake that's quick and easy to rustle up.
225g Soft Butter
225g Golden Caster Sugar
225g Self Raising Flour
125g Fresh or frozen blueberries
3 eggs
1tsp Baking powder.
Beat everything together (except the blueberries) in a mixing bowl or electric mixer until light and fluffy and then fold in the blueberries. Line an 8inch cake tin and pour in mixture, level off and pop into a preheated oven at 180c for 25 minutes until golden and springing away from the sides if the tin. Leave in the tin for 5 minutes and then pop onto a wire rack to cool. You can make these into muffins by popping them into muffin cases.
No need to ice them as they are beautifully sweet and moist from the berries. You can swap the fruit over for any berries you like and they're lovely with frozen cherries or pieces of fresh nectarine instead.
225g Soft Butter
225g Golden Caster Sugar
225g Self Raising Flour
125g Fresh or frozen blueberries
3 eggs
1tsp Baking powder.
Beat everything together (except the blueberries) in a mixing bowl or electric mixer until light and fluffy and then fold in the blueberries. Line an 8inch cake tin and pour in mixture, level off and pop into a preheated oven at 180c for 25 minutes until golden and springing away from the sides if the tin. Leave in the tin for 5 minutes and then pop onto a wire rack to cool. You can make these into muffins by popping them into muffin cases.
No need to ice them as they are beautifully sweet and moist from the berries. You can swap the fruit over for any berries you like and they're lovely with frozen cherries or pieces of fresh nectarine instead.
Chocolate & Vanilla Cupcakes
I love cake, and I mean all cake. Fruit cakes, coffee cakes, apple cakes, cheesecakes, walnut cakes, Battenberg cakes, angel cakes, marble cakes, carrot cakes, lemon cakes, choclick cakes and every cake in between! And for this I make no apology. However, the tastiest and quickest cakes to make that give you cakey satisfaction within 18 minutes from mixer to plate are cupcakes.
Mary Berry has been my cake hero, second to my Mum, way before The Great British Bake Off. I like to use her all in one tray bake recipe. Makes 24 large cupcakes and is scrum.
Ingredients
225g Softened butter
225g Golden Caster Sugar
275g Self raising flour
4 eggs
2tsp baking powder
4tbsp milk
2tsp vanilla extract
Place all the ingredients into the mixing bowl and beat for 3-4 minutes until light, pale and fluffy. Spoon mixture into the cupcake cases about 1/3 full.
Pop into the oven at 180c for 18 minutes, they are ready when they spring back to the touch and golden. Leave then to cool on a wire rack and then either eat au natural or top with some buttercream flavoured with raspberry jam or lemon curd or chocolate ganache. Ammmmazzing!
For chocolate flavoured cupcakes add 4tbsp of cocoa power to the ingredients above and mix. I like to add a tablespoon of camp coffee as well to get a really chocolatey flavour.
You can also add in 100g chocolate chips to either mix. Or some lemon zest, or desiccated coconut and lime zest. Whatever tickles your fancy.
Mary Berry has been my cake hero, second to my Mum, way before The Great British Bake Off. I like to use her all in one tray bake recipe. Makes 24 large cupcakes and is scrum.
Ingredients
225g Softened butter
225g Golden Caster Sugar
275g Self raising flour
4 eggs
2tsp baking powder
4tbsp milk
2tsp vanilla extract
Place all the ingredients into the mixing bowl and beat for 3-4 minutes until light, pale and fluffy. Spoon mixture into the cupcake cases about 1/3 full.
Pop into the oven at 180c for 18 minutes, they are ready when they spring back to the touch and golden. Leave then to cool on a wire rack and then either eat au natural or top with some buttercream flavoured with raspberry jam or lemon curd or chocolate ganache. Ammmmazzing!
For chocolate flavoured cupcakes add 4tbsp of cocoa power to the ingredients above and mix. I like to add a tablespoon of camp coffee as well to get a really chocolatey flavour.
You can also add in 100g chocolate chips to either mix. Or some lemon zest, or desiccated coconut and lime zest. Whatever tickles your fancy.
Baked Mexican Dip
My darling friend Dilly made this beautiful dip for one of my very many hen nights. I have pestered her for the recipe and promptly lost it. I will of course pester her again when she's not so crazy busy as she always is. However this is the version I have found the closest too on the website and cobbled together to get it as close as possible.
1 tin of Kidney beans drained and slightly mashed with a fork
2 large avocados roughly chopped
4 Spring onions roughly chopped
Small jar of salsa (I prefer the hot one for a kick)
Handful of Sliced black olives
Handful or two of grated cheddar cheese
A couple of tablespoons of sour cream
Place the ingredients in layers in a dish and with the sour cream on top and sprinkle with the grated cheese. Pop in the oven at 200 C for 30 minutes and serve with warmed tortilla chips
I will post the true version as soon as I wiggle the recipe from Dills xx
1 tin of Kidney beans drained and slightly mashed with a fork
2 large avocados roughly chopped
4 Spring onions roughly chopped
Small jar of salsa (I prefer the hot one for a kick)
Handful of Sliced black olives
Handful or two of grated cheddar cheese
A couple of tablespoons of sour cream
Place the ingredients in layers in a dish and with the sour cream on top and sprinkle with the grated cheese. Pop in the oven at 200 C for 30 minutes and serve with warmed tortilla chips
I will post the true version as soon as I wiggle the recipe from Dills xx
Wednesday 7 November 2012
What I do with my Mash Potato
I know you don't need a recipe for mash potato but I do have one and so I wanted to share it and I also thought I would share Mum's variations as well. Apparently I was a good eater but went through a "don't like it" stage for all the foods I had eaten without quibble before. Mum conned me by calling them exotic names and I was fooled. But then as a little girl I was a vain little thing and Nanny and Mum used to tell me with every mouthful of cabbage, kale or brussels that my eyes sparkled and by the time I cleaned my plate they were shining like diamonds.
Good boiling spuds like Maris Piper or King Edward etc.
Milk,
Butter,
Salt & pepper
I make my mash using a potato ricer and I can't tell you how amazing it makes your mash. I don't peel my potatoes at all. Just slice them in half and boil them until cooked through Then pop them in the ricer and squeeze into a bowl. The skins stay in the ricer and I just flick it out with a spoon as I go. Add butter, milk and seasoning. Voila.
I also like to add crème fraiche instead of butter for a lovely creamy mash. Great with Sausages or stew or a nice steak.
For a blue cheese mash I add St Angur cheese - fantastic with roasted chicken legs and a salad for a speedy supper.
Sunshine mash - Add cooked carrots / swede to the potatoes and rice as above.
Shamrock mash - Add cooked mashed broccoli to the potatoes for a bright green mash.
Mustard mash - Add a dessert spoon of mustard, Wholegrain or Dijon. Really good with grilled lamb or chicken.
Cheesy melting middles. Cube some cheese - cheddar or mozzarella (the mozzarella pearls are good) work well. Chop up some herbs parsley or basil are good. mix the herbs in the mash and then roll into slightly bigger than golf balls. Push the cheese into the middle and build up so it covered in the mash and them flatten slightly into patties. Chill and then cook as above in the frying pan or you can brush them with a little butter and cook them in the oven until golden brown and serve with a nice salad.
Corned beef potato cakes/croquettes - mash corned beef in with some chopped spring onions and mash potato and form into little patties and chill in the fridge to firm up. Then shallow fry them until golden and heated through. Serve with brown sauce and a tomato salad.
Tuna fish cakes - mash a tin of tuna, a finely chopped red chilli, spring onion and add to the mash potato mix well and form into sausage shapes or patties. Chill and cook as above.
Cheese Potato Pie - Add a nice strong cheddar to your mash and pop in an oven proof dish - sprinkle with cheese and wait until its golden. Mum used to also put baked beans on the bottom of the dish to make it go further and be a more filling meal. - See Cowboy Pie for variation.
Good boiling spuds like Maris Piper or King Edward etc.
Milk,
Butter,
Salt & pepper
I make my mash using a potato ricer and I can't tell you how amazing it makes your mash. I don't peel my potatoes at all. Just slice them in half and boil them until cooked through Then pop them in the ricer and squeeze into a bowl. The skins stay in the ricer and I just flick it out with a spoon as I go. Add butter, milk and seasoning. Voila.
I also like to add crème fraiche instead of butter for a lovely creamy mash. Great with Sausages or stew or a nice steak.
For a blue cheese mash I add St Angur cheese - fantastic with roasted chicken legs and a salad for a speedy supper.
Sunshine mash - Add cooked carrots / swede to the potatoes and rice as above.
Shamrock mash - Add cooked mashed broccoli to the potatoes for a bright green mash.
Mustard mash - Add a dessert spoon of mustard, Wholegrain or Dijon. Really good with grilled lamb or chicken.
Cheesy melting middles. Cube some cheese - cheddar or mozzarella (the mozzarella pearls are good) work well. Chop up some herbs parsley or basil are good. mix the herbs in the mash and then roll into slightly bigger than golf balls. Push the cheese into the middle and build up so it covered in the mash and them flatten slightly into patties. Chill and then cook as above in the frying pan or you can brush them with a little butter and cook them in the oven until golden brown and serve with a nice salad.
Corned beef potato cakes/croquettes - mash corned beef in with some chopped spring onions and mash potato and form into little patties and chill in the fridge to firm up. Then shallow fry them until golden and heated through. Serve with brown sauce and a tomato salad.
Tuna fish cakes - mash a tin of tuna, a finely chopped red chilli, spring onion and add to the mash potato mix well and form into sausage shapes or patties. Chill and cook as above.
Cheese Potato Pie - Add a nice strong cheddar to your mash and pop in an oven proof dish - sprinkle with cheese and wait until its golden. Mum used to also put baked beans on the bottom of the dish to make it go further and be a more filling meal. - See Cowboy Pie for variation.
Cowboy Pie
A simple quick child friendly dinner. Mum was very inventive with her dinners when I was little. I had two friends who were very fussy eaters (I wasn't allowed to be) and she was very creative with her dinners.
Mashed Potato
Large tin of baked beans
Pack of good sausages
Cup of frozen sweetcorn
Cup of frozen peas
Cup of grated cheese
Skin the sausages and cut each into three, like little nuggets of sausage. If you want too you can roll them into balls, place them in the bottom of an oven proof dish. Pour baked beans over the sausage. Make the Mash and stir in the frozen sweetcorn and peas and top the sausage and beans. Sprinkle over grated cheddar and chuck it into the oven at 200C for 30 mins until brown on top and piping hot!
The sausages are buried treasure and the sweetcorn and peas are the gold hidden in the mash and under the cheese. Mmmmmm yum yum in my tum.
Slow Cooker Beef in Red Wine Stew
I love my slow cooker and at this time of year when the heating is turned up and the frost covering the garden makes a nice crunch, when I go to let the chickens out and give them their breakfast, I know its time to dust off the slow cooker and get it on! Last night I made a sumptuous beef and red wine casserole which I left on over night, so when we woke up this morning the kitchen smelled amazing. You could also prepare this the night before and put the cooker on before you leave for work so you come home to a hot meal.
500g Beef Stewing Steak
3 carrots grated
2 large onions chopped
2 leeks chopped
Half head of celery chopped
2 Stock cubes or bovril
4 fat cloves of garlic sliced
Seasoning
1tsp Tumeric
1 whole chilli. Slit down the middle but keeping the top intact.
1/2 bottle good red wine
1 Bottle of passata
Water
1tsp Oregano
Throw everything in together, layering the veg and the meat and giving everything a really good stir before turning it on. It will be fairly watery but as its going to be cooking for a long period it means it wont dry out and all the flavours will be in this yummy liquor. I placed it on setting 1 for approx 8 hours overnight, but you could do all the prep the night before and switch it on in the morning on your way out of the door.
I am serving it tonight with wholegrain mustard mash as all the veg is in it but if you wanted to do a complete dinner you could add peeled potatoes to the pot and these will cook along with everything else and have a complete meal ready and waiting for you.
You can add or detract whatever you wish from the above. Swap beef for lamb or chicken thighs (the chicken won't take as long to cook) red for white wine, whatever veg you like and herbs you fancy. The chillies give the stew a nice warmth without the full on heat but if you prefer more punch then chop the chillies and add them or if you prefer omit them completely.
I don't brown my meat as I would if I was making a stove top/oven casserole, for no good reason other than I am lazy and it tastes just as good in my opinion.
The reason I grate the carrot is Feyez and I loath cooked carrot and this means the carrot melts into the stew and gives the dish a lovely rounded flavour whilst being hidden. Turmeric is a super food and has so many health benefits I won't bore you with them all but fabulous for arthritis and colds and chest complaints.
500g Beef Stewing Steak
3 carrots grated
2 large onions chopped
2 leeks chopped
Half head of celery chopped
2 Stock cubes or bovril
4 fat cloves of garlic sliced
Seasoning
1tsp Tumeric
1 whole chilli. Slit down the middle but keeping the top intact.
1/2 bottle good red wine
1 Bottle of passata
Water
1tsp Oregano
Throw everything in together, layering the veg and the meat and giving everything a really good stir before turning it on. It will be fairly watery but as its going to be cooking for a long period it means it wont dry out and all the flavours will be in this yummy liquor. I placed it on setting 1 for approx 8 hours overnight, but you could do all the prep the night before and switch it on in the morning on your way out of the door.
I am serving it tonight with wholegrain mustard mash as all the veg is in it but if you wanted to do a complete dinner you could add peeled potatoes to the pot and these will cook along with everything else and have a complete meal ready and waiting for you.
You can add or detract whatever you wish from the above. Swap beef for lamb or chicken thighs (the chicken won't take as long to cook) red for white wine, whatever veg you like and herbs you fancy. The chillies give the stew a nice warmth without the full on heat but if you prefer more punch then chop the chillies and add them or if you prefer omit them completely.
I don't brown my meat as I would if I was making a stove top/oven casserole, for no good reason other than I am lazy and it tastes just as good in my opinion.
The reason I grate the carrot is Feyez and I loath cooked carrot and this means the carrot melts into the stew and gives the dish a lovely rounded flavour whilst being hidden. Turmeric is a super food and has so many health benefits I won't bore you with them all but fabulous for arthritis and colds and chest complaints.
Sunday 4 November 2012
Sugar craft
For those that know me well, know that cakes and all thing cakey are truly a great passion of mine and one that stems from my darling Mum. She was a fantastic baker, but more than that she was a superb cake decorator. And let me assure you these are two totally separate skills. I love to bake cakes and the fact that my husbands not a cake or sweet lover is a hard pill to swallow. Although he shocked the hell out of me tonight and asked if we had any cake. Typically this weekend is the one weekend in the last few months that I haven't actually baked! Anyway what I have been doing is making the sugar craft decorations for the birthday cupcakes I'm making for a friends, daughters 18th and here is a little peek of what I've made so far. I know I'm no where near mum's standard, but I love to make pretty decorations for my cake projects whilst watching the telly. 
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