NezumiWorld Cake Shop

Christmas Eve Foodie Bargain - Delia's Spiced Cranberry & Orange Relish

2012-01-03T06:55:00.000-08:00

I'm a Christmas Eve shopper I never seem to get enough time to shop before that so I now enjoy the last minute rush and also I find lots of last minute reductions. This Christmas one of my foodie shopping bargains was - Delia's Spiced Cranberry & Orange Relish pack from Waitrose reduced from £2.99 to 49p :)

After returning from shopping I followed the simple instructions to chop the cranberries I did it by hand (the instructions suggested use a food processor) and place them in a saucepan.

Then pare off the coloured part of the orange rind with a potato peeler and cut it into very fine shreds. juice of the orange, and spices and sugar mix to the cranberries..

Bring everything up to simmering point, stirring well and simmer very gently for about 5 minutes.

I did not add any port (not a flavour we like plus not everyone drinks alcohol), the only thing I did add myself was after tasting a further desert spoonful of caster sugar.
after leaving to cool I removed the cloves and cinnamon and put the mixture in a nice glass jar I had been keeping (I got it in a sale last January it's glass with a ceramic lid, so can be easily washed and reused again) ready for our Christmas day diner.

The flavour the next day was excellent as all the spices had blended together and the smell was like Christmas in a jar.
I will make this again next year and just in case I don't get a bargain pack I found the recipe here on Delia's website :)

Graze box arrived

2011-12-12T05:37:00.000-08:00

A friend gave me a code to get a free snack box from an on-line company called Graze. I had looked at their website before and was very tempted to order a box and had planned to try them out in January (news years resolution healthy eating), so I was very happy to try a free box.

You get 3 choices the nibble box which has maximum variety with a choice from over 100 of the tasty natural nibbles or the nutrition box which has 2 different varieties the eatwellbox same as nibble box but no flapjacks, artisan breads, hone coated nuts or milk or white chocolate or the stricter energybox only has nuts, seeds, dried fruit and olives.

I picked the nibble box, it arrived on my chosen day Friday, it was well packaged in a recyclable card box. Inside it contained 4 random boxes (you pick the things like this and dislike from over 100 snacks, it was very quick to do) I liked the idea of having something different to try. A little booklet with food values, calories and other facts is included for your 4 boxes making it feel personal. My box contained natural vanilla seed (vanilla sunflower seeds and vanilla pumpkin seeds) very yummy, banoffee pie (almond slices, fudge pieces, pecan nuts and banana coins) nice but the banana coins were very sweet, billionaire's shortbread (fudge pieces, blanched almonds, milk chocolate drops and cranberries) very tasty, dark rocky road (pecan nuts, dark chocolate buttons and cranberries) with 50% dark cocoa buttons super tasty.
I used my boxes to take to work each day and have as a snack with coffee and I enjoyed them very much and have now ordered another box 4 new snacks to try fruity ploughman's (bramley apple and pear chutney with a roasted poppy seed flatbread), apple and cinnamon flapjacks, fruit sangrisa(strawberries, physalis and orange sultanas) and pina colada (pineapple, coconut flakes and mango) a yummy week ahead.
They sent me a code to give to friends to get your first box free and your second box half price its TM9XCLBA and the link is http://www.graze.com/ I think it is time limited.

Fig and Almond Tartlets

2011-11-18T10:15:00.001-08:00

Ripe juicy figs are both pretty and tasty so I wanted to use them to show off to there fullest.

This is a quick and easy tart with little effect unless you make your puff pastry, I used purchased for this.

1 sheet puff pastry cut into 4

2 large figs (half for each tart if you have smaller figs you will need more)

4 Heaped tablespoons ground almond

2 Tablespoons caster sugar

Approx 4 heaped teaspoons honey

Preheat oven at 200C/400F/Gas Mark6

Score (to score make a shallow cut, don't go all the way through the pastry) a square about 2.5cm/ 1inch from the outside of the pastry, this will make the walls of the tart onto each piece of puff pastry and place on a baking tray

Mix the ground almonds and sugar and divide between the 4 square of puff pastry keeping the mixture inside your scored lines

Cut 1/2 fig into 4 wedges and place onto the almond mixture repeat for the other 3 tarts

Drizzle the honey over the figs (depending on the sweetness of the figs use more or less honey to taste)

Cook for 12-15 minutes (until the pastry is brown and puffed up)

Oven temperature 200C/400F/Gas Mark6

Tasty served warm or cold

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Coffee and Pecan Cupcakes

2011-07-23T07:34:00.000-07:00

I love coffee and also pecan nuts they are a perfect mix for cupcakes

Ingredients

100g/ 4oz butter or margarine (softened)

100g/ 4oz caster sugar

2 medium size eggs

100g/ 4oz self-raising flour, sieved

1 level teaspoon baking powder

2 Tablespoons Camp coffee (chicory and coffee essence)

50g/ 2oz Chopped Pecan nuts plus some pecan halves to decorate

75g/ 3oz butter, softened

150g/ 6oz icing sugar

2tbsp chicory and coffee essence

Pre-heat oven to 190C/375F/Gas mark 5

Beat butter and sugar together until light and fluffy, continue beating and add eggs (1 at a time) and mix well.

Add the coffee essence and mix lightly.

Fold in flour, baking powder and nuts

Spoon mixture in oiled fairy cake/ muffin tins or place paper cases into the fairy cake/ muffin tins.

Bake for approx. 8-12 minutes (or until brown, push a strew into a small cake and if it comes out clean the little cake is cooked). Remove from oven and leave to cool.

To make coffee buttercream - Beat together softened butter with sifted icing sugar adding the coffee essence, beat until combined and smooth.

Cover each little cake (when cooled) with buttercream and add a half pecan for decoration

Enjoy this cake and coffee treat : )

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Plum & Almond Tarts

2011-04-05T18:33:00.000-07:00

Plum and Almond Tarts

Plums are beginning to reappear in the shops, I love cooking foods that are in season, different tastes to experiment with each month.

For the frangipane
4oz/ 100grams Butter
4oz/ 100grams Caster sugar
1 egg
4oz/ 100grams Ground Almonds
For the filling
Approximately 3 plums (you may need more or less plums depending on size and type used)
Oven temperature 200C/400F/Gas Mark6

Roll out (or unwrap) and cut your pastry into squares (removing the corners) I wanted a rustic look, you can use purchased pastry or make your own (shortcrust is very easy to make, I used the same recipe as the rhubarb and strawberry pie)

Bake blind = Cook for 8 minutes I used a Yorkshire pudding tray with another on top to keep the pastry flat you do not want to brown the pastry as you will be returning it to the oven later.

While pastry is cooking make your frangipane

Beat the butter and sugar together until light and fluffy







Add the egg and continue beating until combined







Add the ground almonds and mix well.

Add mixture to blind baked pastry

Remove the stones from approximately 3 plums and cut each one in half. Cut the halves into slices and divide between the tarts pushing into the frangipane mixture.

Bake until golden and frangipane is springy with touched.

Serve warm with cream or creme fraiche

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Blueberry and Cranberry Rock Cakes

2011-03-26T18:10:00.000-07:00

Blueberry and Cranberry Rock Cakes

Rock Cakes are quick and simple to make, but many get them wrong, overcooking so they are like stones or under-cooking at the wrong temperature so the outside is brown but the inside is uncooked. They should be similar in texture to scones but with a crisper outside and shaped like a pile of rocks. Often flavoured with spices they can be plain or with dried fruit added. Some sprinkle with sugar for an extra crisp outside. In the 70's it was popular to add a glace cherry on top of each rock cake :)

Tip - Heat the oven to the correct temperature before adding the rock cakes this helps to avoid the over/ under cooking problems.

Best served warm with a little butter.

Heat the oven to 200C/400F/Gas Mark6

Ingredients

8oz/ 200grams plain flour
1 teaspoon baking powder
3oz/ 75grams butter
2 heaped tablespoons caster sugar
1 egg, well beaten
2-3 tablespoons milk

1/2 teaspoon Mixed spice (or depending on dried fruit used change mixed spice to cinnamon or ginger)
If you want to add dried fruit you can add approximately 3 oz/ 75grams (traditionally currants or sultanas but I don't like them so often use dried apricots, blueberries or cranberries)
I used approximately 2 tablespoons each of dried blueberries and dried cranberries

Method

Sieve the flour, mixed spice, sugar and baking powder into a large baking bowl.

Add the softened butter and rub together with fingertips (I use this pastry blender makes quick work of blending the butter with the flour) until this pasty the mixture resembles fine breadcrumbs.

Add dried fruit and blend together.

Add the egg and 2 tablespoons of the milk, mix to create a stiff dough. If the mixture is to dry add another tbsp of milk, I do make my rock cake mix slightly wetter (I just prefer the texture that way) so tend to use the full 3 tablespoons

Pile approximately 1 tablespoon of the mixture into heaps on to a greased baking tray. I used Yorkshire pudding trays the mixture made 8 rock cakes

Bake for 15-20 minutes until golden brown
Serve warm cut in half and butter.

This post is linked to:
Sweets for Saturday

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Petit Pois Cupcakes

2011-03-17T12:06:00.000-07:00

I popped into Selfridges Oxford Street on Wednesday (I have been looking for the new baked and delicious magazine still can not get a copy) plus Petit Pois Cakes were launching their new healthy cupcakes range.
With half the calories and fat of ‘normal’ high-street cakes they are gluten and lactose free. They replace the butter with vegetables using grated pumpkin, courgette or beetroot which soften rather than stiffen over time (how has the power to keeps cupcakes for long and resist not eatting them?), meaning the cakes stay moist longer.
I tried a sample of a vanilla cupcake, the sponge was light & moist with a nice texture, they have a thin layer of icing with a marzipan pea on top (I was wondering what the peas were made of when I first saw the cakes) I think the only downside was the price tag £5.00 for 2 cakes maybe if they get them into more places the price will go down.

Quick and Easy Apple Tart

2011-03-13T04:15:00.000-07:00

Ingredients :

1 Sheet puff pastry (either bought or home made)

Apple compote Friday's recipe - (2 large cooking apples, cooked until soft with sugar, butter & lemon)

1 Large Eating Apple (I used golden delicious)

1 tsp Cinnamon or 1 tsp vanilla sugar(or spice of choice)

Un-roll if bought or roll our if home made the pastry and use to line a prepared baking tray (I use non-stick sheet)

Score (to score make a shallow cut, don't go all the way through the pastry) about 2.5cm/ 1inch all around the pastry, this will make walls of the tart.

Wet the corners of the pastry and fold each one together.

Spread the apple compote onto the pastry (I usually use cool apple compote but experiment and used it warm as the tart was going straight in the oven after adding the the sliced apple with no problems)

Peel the apple, and slice thinly. Add on to compote as shown on the picture, sprinkle with cinnamon or vanilla sugar (or spice of choice).

Preheat oven at 200 - 220°C.

Bake for about 30 minutes, or until the pastry's cooked and golden.

You can eat this warm or leave to cool completely and store in fridge until you're ready to eat it.

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Apple Compote

2011-03-11T10:45:00.000-08:00

2 Large cooking apples (I used a brambley and a granny smith)

1 Tablespoon water

25 grams/ 1oz Caster sugar(you can add more if your apples need it)

25 grams/ 1oz Butter

Juice of 1/2 a lemon

Peel and core apples, dice the apple into pieces are small even pieces and add to a frying pan (or saucepan)

Add water, sugar & lemon juice to the apples, cook slowly on a low- medium heat until apples are soft and tender (approximately 5 - 10 minutes)
Dice butter and add to apples stir until mixed
You can further flavour with vanilla or cinnamon to taste
Remove from heat and blend briefly to obtain desired consistency or longer for a smoother consistency.

I used a potato masher to blend my apples as I wanted to keep a little texture, you could also use a ricer.
Leave to cool and transfer to a jar or other container.Keep in the fridge, in sealed container.

I used this apple compote recipe in my quick and easy apple tart

SHROVE TUESDAY, PANCAKE DAY

2011-03-09T01:45:00.000-08:00

Yesterday was Shrove Tuesday or Pancake Day and what could be better than a traditional pancake simply served with lemon and sugar.

INGREDIENTS

220gms/ 8oz Plain flour
1 pint/ 560 ml Milk

A pinch salt
2 eggs
1 lemon and caster sugar to serve

Vegetable oil for frying

METHOD

Sieve the flour and salt into a bowl, make a well in the centre.

Break the eggs one at a time and pour into the well, add half the milk and beat, gradually adding more milk little by little (you may need a little more or less of the milk) until you have the consistency of thin cream, continue beating to make a smooth batter.

Leave to stand for approximately 1/2 hour.

Heat the frying pan or griddle adding a little oil (don't use butter it burns) and pour enough batter to cover the area needed (a little less is better adjusting for the next pancake), tilt and rotate pan from side to side to coat the mixture evenly.

Cook until the top is dry, carefully lifting the edge of the pancake to see if it's browned, turn the pancake over or if you don't mind getting burnt toss the pancake in the air to flip over (I confess I am a chicken or maybe I just don't enjoy cleaning the floor, ceiling, walls and whatever the pancake ends up on as I nearly always miss the flying pan!).

Cook the other side until brown.

To serve squeeze and sprinkle with lemon juice (lime juice is good also) and add sugar to taste, roll up. Eat while hot. Yummy!

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Red Onion and Feta Tart

2011-02-28T03:11:00.000-08:00

Red Onion and Feta Tart

This tart is tastes both sweet from the onions combined with salty from the cheese

Preheat the oven to 200C, 400F, Gas mark 6, Fan oven 180C

Ingredients
25g / 1oz butter
1/2 tbsp oil

2 large red onions finely sliced

1 tbsp sugar
Pinch of salt

2 tbsp balsamic vinegar

1 Sheet puff pastry (thawed if bought frozen)

100g / 4oz feta crumbled

Finely slice 2 large red onions

Heat the butter & butter in a pan and add the onions. Cook for a 2-3 minutes (you are not browning the onions you are softening them)
Add a pinch of salt, the sugar and balsamic vinegar, continues cooking for approx. 8-10 minutes until soft and caramelised.

The onion should be sticky not to wet, cook for a few minutes more if they are wet. Take off heat.

Un-roll the pastry and use to line a prepared baking tray (I use non-stick sheet)

Score (to score make a shallow cut, don't go all the way through the pastry) about 2.5cm/ 1inch all around the pastry, this will make walls of the tart.

Wet the corners of the pastry and fold each one together.

Add the onion mixture evenly onto the pastry inside the lines you scored.

Crumble feta cheese and sprinkle over onion mix.

Bake for 15 minutes until the pastry has risen and is golden brown and the base is crisp. (Mine is a little over cooked, baking and talking on the phone is not a good idea!)

Cut into 4 and serve with a green salad.

Vegetable and Mozzarella Ciabatta Open Sandwiches

2011-02-11T06:01:00.000-08:00

Step 1. Prepare a selection of vegetables (I used 2 medium onions and 1 large pepper and a handful of cherry tomatoes) what you have available and is in season.

Step 2. Add a little oil to a frying pan (I just lightly do 1 spray of vegetable oil) and add your vegetable (you can add the tomatoes now or I prefer to add them at the next stage). Lightly stir fly until they start to soften, than stop cooking. Set aside. Don't worry if the vegetables are warm when adding to the rolls later.

Step 3. Cut open 2 large ciabatta rolls and place on a baking tray

Step 4. Mix 2 tablespoon of tomato puree with 1 tablespoon of hot water and herbs and seasoning of choice (I used finely chopped basil & oregano somethings I add a little chili it gives an extra kick) Spread mixture on to the rolls

Divide vegetables equally and add to the rolls.

Slice (or tear up) 1 ball of mozzarella cheese, again dividing equally between the rolls. Add seasoning and herbs of choice (I used dried oregano).

Place in to a preheated oven for 8-10 minutes at 400 F/ 200 C / Gas Mark6
Until cheese is a golden brown.
Serve with a leafy green salad.

Enjoy

Blueberry Muffins

2009-11-01T02:57:00.000-08:00

EEEKKK! I used the silicone rose bakeware moulds to make blueberry muffins and they turned out really well.

Blueberry Muffins
2oz/ 50g Vegetable Oil
2oz/ 50g caster sugar (approx.2 heaped tablespoons caster sugar) 1 Egg 4oz/ 100ml Milk
Whisk the vegetable oil, caster sugar, egg and milk together Fold in
5oz/ 125g Flour (plain)
1/2 Tablespoon Baking Powder
A pinch of Salt
The mixture will be lumpy that's OK don't over mix
Add the blueberries (if they are large cut in half I used organic ones they tend to be small)
100g blueberries
Heat the oven to 200C/ 400F/ Gas mark 6
Lightly oil the muffin tin moulds (I used the silicone moulds so don't need to oil) and add your mixture
Bake for 20-25 minutes or until risen and golden.
Cool on a wire rack.
These are nice served warm but are just as tasty when cold

Bargain Bakeware

2009-10-23T12:23:00.000-07:00

I got some excellent silicone bakeware at my local Lidl store yesterday. They were a bargain too only £2.99 each, I had seen the rose cake moulds recently and they were to pricey for me they were £12.99. I am happy with my bargain I will try them out at the weekend :) I'll post the results

Hummingbird Bakery

2009-03-25T11:42:00.000-07:00

February was my birthday and we went to the wonderful Hummingbird Bakery in Portobello Road for some yummy cupcakes.

The queues were long, the smell of cocoa was in the air getting stronger the nearer we got to the shop entrance. Then we were in to rows of cupcakes and sliced cakes. So much to choose from.

We decided to get a selection of cupcakes to try at home, they were boxed carefully in Hummingbird Bakery boxes, tissue and bag just like a present.

Than home to unwrap the tasties with some coffee. We divided up the cupcakes into quarters so we could try a piece of each one.
This nutella cupcake was my favourite :)

Bram Brack

2008-10-29T09:46:00.000-07:00

Bram Brack
A traditional Irish spiced bread eaten around Halloween (very tasty anytime)
Items were placed in the dough to predict the future year ahead a coin meant the finder would have wealth or good fortune a ring meant the finder would be married within the year a thimble - would remain single a bean - money worries I would not recommend adding any items to your bread, it might spoil the taste also if anyone breaks a tooth it may result in costly dentist bills (plus they will not be able to eat the bread) Instead place the items in little boxes which your Halloween guests can open, much safer.

In a bowl add:
1 heaped tsp fast action dried yeast (or if you prefer use fresh yeast prepared in normal way and added with wet ingredients)
8 oz/ 250 g/ 2 cups plain flour
1 heaped tsp mixed spice
1/2 tsp salt
2 oz/50 g/2 tbsp caster sugar
Mix all dry ingredients together, make a well in centre and add
1/4 pt/ 125 ml/ 1/2 cup warm milk (if the milk is too hot to put your finger in its too hot to add to the mixture)
1 beaten egg
3 tbsp melted butter
Knead in
6 oz/ 200 g/ 2 cups mixed fruit (I used chopped apricots but for a more traditional brack you can use a mix of sultanas, currants, & raisins)
2 tbsp flaked almonds (not in traditional recipes but I like the texture and taste)
1 heaped tablespoon chopped candied peel lightly knead together adding the fruit, peel and nuts place in a greased round cake tin (if using silicone bakeware you do not need to grease) Leave in a warm place to rise (approx 30-45 mins)
Bake in the centre of the oven for 40-45 mins gas mark 6, 400°F, 200°C
Mix 3 tsp caster sugar with 3 tsp boiling water until dissolved As soon as brack is removed from the oven pour sugar mix evenly over the top.
Eat brack warm or cold buttered with tea or coffee Keep covered (if hidden from other family members it will last for several days) I cut a slice and place in the microwave for 30 seconds to heat before serving (more slices require a little more time, do not over heat)

Apple Vanilla Pies

2008-09-29T01:25:00.000-07:00

Apple Vanilla Pies

The cases are still on special offer at my local supermarket, so here's another creation with them.

1. Take pastry cases (again you can make your own if you want, just use shortcrust or sweet pastry) and place on tray

2. Sprinkle pie bases with 1/4 teaspoon of cornflour (you can also use ground rice or semolina) to keep pasty from going soggy and soak up apple juices.
Peel and slice 2-3 cooking apples (I used brambley apples because they have a great texture and taste) and pack into pie cases.
Add approx 1 teaspoon of sugar to each pie (taste a small piece of apple to see if they are sweet or sour and add more or less sugar as needed)
dust with vanilla powder (to make vanilla powder place a vanilla pod in a jar and fill with icing sugar/ powdered sugar leave for a week than use as needed. When jar is empty refill with icing sugar/ powdered sugar again). You can also buy vanilla sugar ready made.

3. Vanilla fat free sponge - whisk 1 egg with 2oz of caster sugar until pale, thick and fluffy (use a hand or electric whisk) add 1tsp vanilla essence, than fold in (by hand with a metal sponge) 2oz self raising flour
Add mixture evenly between the pies, spreading to cover. It is OK to have apple pecking out in places.

Bake on 180c/ 350f/ gas mark 4 for 25-30 minutes until brown and firm to touch

Serve with cream while still warm or leave to cool and eat as they are
Yummy

Cheats Bakewell Tarts

2008-09-03T00:58:00.000-07:00

A traditional English dessert said to originate from Bakewell a small town in Derbyshire, England.

This is a quicker version of the classic Bakewell tart. Its quick because I got the individual pastry pies/ tarts (you can use one large pastry pie/ tart) from the frozen counter and don't make them (sometimes there's just not enough time, plus if its good enough for Delia Smith....) the filling was given to me from a friend who said they made this often in the 70's it uses marzipan which is interesting and very quick to use. So I though I would try these retro tarts.

1. Take pastry cases (you can make your own if you want, just use shortcrust pastry or for something light and different us puff pastry) and place on tray

2. Add some a generous teaspoon of seedless raspberry jam to each pastry and spread (normally strawberry is used but I don't like the seeds you can use another fruit jam you prefer experiment)

3. Frangipane Filling: In a mixer place 1 egg, 5oz/ 125grams chopped marzipan, 2oz/ 50grams butter and blend for a few minutes until smooth.

4.Add mixture evenly between the pies

Bake on 200c/ 400f/ gas mark 6 for 25-30 minutes until brown and firm to touch

Mix 2oz/ 50grams icing sugar with enough water to make fluid, spread onto cooled tarts and add a few flaked almonds to decorate

Beware these tarts are for those with a sweet tooth

Coffee and Pecan Nut Cake

2008-02-06T02:30:00.000-08:00

Quick and easy cake perfect with coffee (variation on the pandan cake recipe from a few months ago. Make double or treble for larger cakes but remember to allow for longer cooking).

Beat together 2.5 oz/ 70 gms/ 1/3 cup butter and 2.5 oz/70 gms/ 1/3 cup caster sugar until light and fluffy.
Add 1 large egg and beat

Add 5 oz/ 145 gms/ 2/3 cup self-raising flour, 2.5 oz/ 70 gms/ 1/3 cup chopped pecan nuts, 1 teaspoon vanilla essence (I use real vanilla essence it really does taste different), , 4 tablespoons of strong coffee (6 teaspoons instant coffee to 5 tablespoons boiling water dissolve and leave to cool, keeping 1 tablespoon for the icing) or 1 tablespoon liquid coffee like Camp coffee. Mix until just combined (not over mixing) Spoon mixture into your prepared loaf tin, make a small well along centre of cake to stop it having a pointy bit in the middle when cooked (unless you want a pointy bit down the middle of your cake) and cook for approx. 30 mins in a moderate heat oven or until brown.
Tip: if you put a knife into the centre of the cake it should come out clean (no mixture sticking to it)Leave to cool
Buttercream2 oz / 50 gms/ 1/3 cup butter, 4 oz/ 100 gms/ 2/3 cup icing sugar (confectioner’s sugar), 1-2 teaspoons instant coffee mix (kept back from before) or 1 teaspoon liquid coffee

like Camp coffee (add the coffee flavouring slowing and make sure not to add to much or the icing will be runny) Mix all together and spread over the cooled cake, you can add a few pecan nuts to decorate.

Goats Cheese and Vegatable Tart

2007-12-01T02:34:00.000-08:00

Pastry 8 oz/ 200 grams White Spelt Flour 4oz/ 100grams Block Butter or Margarine at room temperature cut into small pieces1/2 Teaspoon Salt 1oz/ Cold Water
Sift flour and salt into a bowl, rub the margarine into flour using finger tips until it looks like breadcrumbs. Add a little cold water to bind the breadcrumbs together, knead for a 1 minute than put in a plastic bag or wrap in cling film. Place in the fridge for 30 minutes to rest and cool, before rolling out.Roll out pastry and cut into 2 rectangles. Wet the edges of the pastry with water and fold them over to form a ridge all around.
Mash a few ripe tomatoes (approx. 2-3 medium sized plum tomatoes) with a little seasoning (salt & pepper) and spread onto the pastry.
Add between the two rectangles a few sliced shallots, a sliced yellow pepper, a handful of torn basil leaves and a small goats cheese also torn apart.
Bake at gas mark Gas 5, 190C for 20 to 25 minutes, or until brown.

Serve with a salad or soup.

Left over queens invite

2007-09-24T14:55:00.000-07:00

The left over queen has added me to the foodie-blogroll http://www.leftoverqueen.com/the-foodie-blogroll the little box on the right has loads of wonderful foodie websites & blogs form all over the globe.
A big "Thank you" to the queen for including me :)

Soda Bread

2007-09-21T02:16:00.000-07:00

(I made two soda breads from the below recipe this is a picture of one of them, but you can make one big soda bread)
This is an enriched soda bread, sweeter tasting than the ordinary soda bread and softer to. My mom made this and a very similar cake bread (I'll put the recipe on soon) every week, she often made two one plain and one with plenty of mixed dried fruits, so there was always a piece to eat if someone popped in for a chat and a cuppa..
Great eaten anytime of the day, you don't need to toast it (unless you want to). Eat plain or add butter, maybe add a little jam, and aways with a cup of tea :)

Tip: don't put in more soda than needed it will make the bread bitter and strange tasting

Soda Bread
1 lb / 500gms/ 4 cup plain flour (all purpose flour)
1 teaspoon salt
1 very heaped teaspoon Bicarbonate of Soda (baking soda)
2 tablespoons sugar
1oz / 25 grams/ butter
1 egg
1pt/ 1/2 litre/ 2 cups buttermilk
Some extra egg beaten or milk
Some extra butter

Sieve all the dry ingredients into a mixing bowl. Add the butter and rub in. In a cup break the egg and use a fork to beat. Make a well in the centre and add the egg & buttermilk, mix all ingredients the dough should be quite soft (wet and stickily), if its too dry add more buttermilk, too wet add more flour.Turn onto a lightly floured surface and very gently knead (don't knead like bread its more a light massage)Shape into a circle and place onto a baking tray, with a knife mark into 4 pieces. Brush the top of the soda bread with a some beaten egg or milk. Cook in a moderate oven until golden brown. If you lift the bread and tap-it it should sound hollow, it is cooked.
Using a knife butter the top of the soda bread using a small amount of butter (keeps it soft), wrap the soda bread in a clean tea towel to cool.

Soda Farls

2007-09-19T18:40:00.000-07:00

Soda Farls

8oz / 250 gms/ 2 cup plain flour (all purpose flour)
1 teaspoon salt
1 rounded (not a extra large heaped) teaspoon Bicarbonate of Soda (baking soda)
1/2 pt/ 1/4 litre/ 1 cups buttermilk

Sieve all the dry ingredients into a mixing bowl.
Make a well in the centre and add the buttermilk, mix all ingredients the dough should be quite soft (wet and stickily), if its too dry add more buttermilk.
Turn onto a lightly floured surface and very gently knead (don't knead like bread its more a light massage)
Shape into a circle and with a knife cut 4 pieces ( farls means quarters)

place on a oiled (some people prefer lightly floured) flat griddle or skillet on medium to low heat (or a frying pan as above) My frying pan is tiny, if you can fit all 4 pieces on yours than please cook them all at once. They do puff up during cooking. Keep checking that the pan is not to hot or they will burn, to cold and they will be doughy inside (about the temperature you would fly an egg. it takes about 10-14 minutes.
Wrap in a clean tea towel until cooled to keep the crust soft (unless you eat it straight away).
Split a farl in two, toast add butter ( some people like to also add jam) and a cup of tea.

Pandan and Coconut cake

2007-09-15T12:46:00.000-07:00

My brother wanted to learn to make cakes. He is good at cooking but has never made a cake until now, but not a plain cake, a pandan and coconut cake with buttercream icing. The results are in the photo and were very tasty too.
I was the evil big sister and made him make the cake by hand, I think that way you learn what the mixture should look and feel like. He's allowed to use the mixer for his next cake :)
This is for a small loaf tin the recipe can be increased up for a bigger cake.

Pre-heat your oven and prepare your loaf tin (I use a silicone tin, no flouring or greasing and easy cleaning)

Beat together 2.5 oz/ 70 gms/ 1/3 cup butter and 2.5 oz/70 gms/ 1/3 cup caster sugar until light and fluffy
Add 1 large egg and beat
Add 5 oz/ 145 gms/ 2/3 cup self-raising flour, 2 heaped tablespoons of desiccated coconut, 1 teaspoon vanilla essence (I use real vanilla essence it really does taste different), 1 teaspoon pandan essence mix, 4 tablespoons milk (or water if you prefer) until just combined (not over mixing)
Spoon into your prepared loaf tin, make a small well along centre of cake to stop it having a pointy bit in the middle when cooked (unless you want a pointy bit down the middle of your cake) and cook for approx. 30 mins in a moderate heat oven or until brown. Tip: if you put a knife into the centre of the cake it should come out clean (no mixture sticking to it)
Leave to cook
Buttercream
2 oz / 50 gms/ 1/3 cup butter, 4 oz/ 100 gms/ 2/3 cup icing sugar (confectioner’s sugar), 1/2 pandan essence, a few drops warm water (please do not add to much water or the icing will be runny)
Mix all together and spread over the cooled cake, you can sprinkle a little coconut for decoration

Rhubarb Cake

2007-08-11T12:00:00.000-07:00

My latest creation with the home grown rhubarb (and it was very tasty) from a little book called Cafe Cakes, as its not my recipe I can't publish the instructions/ recipe (I do stick to copyright). I did change the brown sugar to unbleached caster sugar because I find it makes a lighter cake (I am not a lover of heavy cakes) I served it with creme anglaise (means English cream in French) which is lighter than custard and really brings out the taste of the rhubarb. I will add my creme anglaise recipe soon.

I thought I would add some hints and tips for cooking with fruit as I have not written any recipes this time.

When using dried or fresh fruit in cakes add a little of the flour you will be adding to the mixture (only about 2 heaped teaspoons) and toss in the fruit until it is lightly coated at least 5 minutes before adding to your mixture. This helps keep the fruit even throughout the cake, not sinking to the bottom.

If your apples normally turn brown after cutting, next time just add a squirt of lemon and toss the apples gently as soon as you cut them and it will prevent the browning

Approx. 1 pound raw apples= 1/2 pound cooked apples

If you are using fruits that are very sweet and ripe and taste a bit in the need of a little kick. Just add a teaspoon of grated lemon rind (only the lemon part not the white it is bitter with a nasty aftertaste).

Remember also if you are going to grate the lemon rind check that it is an unwaxed lemon. Lemons are waxed so they last longer, but the rind should not be used in cooking. Better still use an organic unwaxed lemon.

This tip I used on the last recipe - add a couple of teaspoons of ground rice to your pie (on the pastry bottom before adding the fruit) the rice expands and soaks up all the juices keeping your pasty base crisp and your oven (hopefully) from getting sticky fruit juice baked into it.

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