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Cheesecake Ripple Chocolate Cake

24 Oct

Cheesecake_ripple_chocolate_cake

The weather is truly awful, it’s raining and has been for about 3 days straight. So what do you do when you can’t leave the house? Bake. It’s a sure-fire way to occupy an incredible amount of time and test your patience (therapeutic baking has eluded me thus far). It annoys the hell out of me when I hear the likes of Paul Hollywood talk about how he gets his kids to help out in the kitchen and they’re great a knocking out a “simple” Neapolitan pizza dough. Being bested by a 7-year-old is a certainty to knock your confidence especially when you’re trying so damn hard, as I do when I attempt to bake. Rather than take it easy on myself and tackle something simple like a vanilla cupcake I decided I’d bake a cheesecake ripple chocolate cake (adapted from a recipe in Baked Elements) as it sounded rather impressive and tasty, that’s the most important thing after all. Success would pave the way for sourdough breads, rich southern layer cakes, buttery French pastries and gooey chocolate fondants. Continue reading

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Vanilla Malt Milkshake

5 Aug

Vanilla Malt

I feel like I’ve been plagued with sinus issues pretty much non-stop over the last two months. I’ve been popping pills and spraying stuff up my nostrils like nobody’s business. Unfortunately this isn’t as much as fun as it sounds. However I read somewhere recently (literally just now, on this page, because I wrote it) that malted vanilla milkshakes are an excellent cure for sinus problems, and pretty much every other ailment in the known universe {*citation needed}. I really don’t have the time to wait around for official studies to confirm what I already know to be true, so I decided to self-medicate as quickly as possible with this delicious, creamy, refreshing malted milkshake. I suggest you do the same. Continue reading

Paul Hollywood’s Spelt Bread

4 Aug

spelt_bread2

A nice fluffy white bread ideal for eating warm, slathered in butter and jam and makes a great lunchtime sandwich bread. Continue reading

Lime Angel Food Cake with Pistachios and Lime Glaze

30 Jul

Lime Angel Food Cake

I’ve had my eye on Angel Food Cake for quite some time, but up until now there have been two major obstacles that have stood between me and this sweet fluffy cloud on a plate. Obstacle number one; I didn’t own an angel food pan, and obstacle number two; All those egg whites. Just the thought of using all those egg whites, separating 8-10 eggs, what to do with the leftover yolks, the stress and worry of it all. Gah! Well, unlike most other obstacles in my life I have overcome these particular ones with gusto. I did so by one; buying the much needed angel food pan, and two; powdered egg whites suckas! No mess, no leftovers, just egg whites broken down into a pale dust. Sounds delicious no? Don’t get too close, the dust smells like meringues and I accidentally breathed it in and momentarily choked. It was most unattractive I’m sure. For my first ever Angel Food Cake I decided to go for something a little more exciting than just the plain egg white sponge. So when I happened upon this recipe for Lime Angel Food Cake with Lime Glaze by Baked owners Matt Lewis and Renato Poliafito I knew this was the one I wanted to try. It looked great in the pictures (I assumed of course that my cake would turn out exactly like this and anything to the contrary would be sure to cause violent disappointment). Continue reading

Light Summer Suppers – Flamiche.

25 Jul

Flamiche

One of my favourite words in the whole wide world is ‘eggy’. I use it to describe a wide variety of things, usually flavours and textures that I find slightly unappealing. No trace of egg whatsoever in the food I’m referring to? I don’t care, to me it is eggy. Don’t get me wrong, I absolutely love a good egg. Love ‘em! Poached, fried, baked, boiled, partnered with mayo and shoved between two slices of fresh bread. Delicious! The egg is so versatile and is quite simply, magnificent. An eggy texture however, not so good. Have you ever attempted to bake a cheesecake and it comes out all horrible, wobbly, and a bit curdled? (I speak from painful experience). Well that’s eggy.

That is exactly the kind of texture that put me off quiches and tarts for so many years. After trying a number of poor quality versions I assumed they were all a bit ‘eggy’ in nature. I mean eggy in my sense, not due to the fact that they actually contain a number of eggs…this is beginning to get confusing. I’ll get to the point, which is this; this Flamiche (a tart made with leeks and cream) makes a deliciously light and satisfying dinner while still having a creamy richness about it. When sliced the cheesy filling oozes slowly and majestically out onto the plate, and any dinner that oozes cream and cheese is OK in my book. Continue reading

Raspberry Almond Streusel Cake

17 Jul

Raspberry Almond Streusel Cake

Berry Season has arrived. And it is good. At any other time of the year I struggle to get my 5-a-day, but not during berry season. Strawberries, raspberries, blueberries, blackberries. Sweet, juicy, tangy, and plump. When it comes to berries, I just can’t get enough. This raspberry almond streusel cake is the perfect dessert for a warm summer’s evening. It is light, crunchy, tangy and sweet, and is delicious served with some freshly whipped cream and a couple of juicy raspberries on the side. It’s also incredibly quick and simple to prepare. Which is just as well as nobody want to be stuck in a kitchen with the ovens blasting in the middle of summer! Continue reading

Crumbs! What to do with that leftover cake? – chocolate almond truffles

15 Jun

Cake Balls

Every now and then something so unusual, so unexpected, so downright astonishing, can happen in the course of your normal everyday life that your are left reeling and questioning the very nature and purpose of your existence. For example; we were recently left with a considerable amount of uneaten cake. It was spooky. Ultan suggested we make something with the leftover crumbs and I immediately felt like a complete dummy as the thought had never even crossed my mind. Before my eyes had been opened to the possibilities I was of the belief that with cake, it was either ‘the belly or the bin’. I really do hate to waste food anything containing chocolate and so this became a matter of the utmost importance. Continue reading