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
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
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
In a few days’ time we’ll be moving into a new apartment. Well actually, we’ll be moving back into an old apartment from a few years ago. I could explain but it really is most uninteresting and I feel I’ve already been on the topic for three sentences too many. If you’re anything like me your eyeballs are popping out of your head in a violent inner rage while you scream “the cake the cake, get to the damn cake lady!!” Or perhaps that’s just me. Now where was I? Oh yes, the cake. I was feeling happy and positive about the upcoming move. You might say I was in something of a celebratory mood. Naturally cake was my first thought. Well in all honesty, and quite unnaturally I’ll admit, running in slow motion through a hazy meadow at dusk with fluffy puppies frolicking at my feet was my first thought. Then cake. Continue reading
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
I’m not an avid baker, not that I dislike baking or anything, I just don’t fully understand the science of it. Unlike cooking, it’s an exact science with seemingly infinite possibilities for failure. A key ingredient isn’t weighed to the correct gram, eggs aren’t at room temperature, the oven isn’t hot enough, the oven is too hot, baking powder is substituted for baking soda because that’s all you have left… any multitude of things can result in baking failure. Scrambled batter, dense batter, dry cake, undercooked cake, cooked on top but not in the middle. Sound familiar? Welcome to my baking world. This recipe won’t win you any awards but it’s a fail-safe in times of need. Continue reading
After a two-year wait Summer is finally here and what better way to celebrate than drinking beer. With the rapid growth of the brewing scene both in Ireland and the widespread availability of craft beers, there’s really no excuse for buying multi-packs of mass produced fizzy water oft mistaken for beer. While some craft beers can be either too bitter or too fruity, these Indian Pale Ales (IPAs) are full of balanced flavours to keep you refreshed in the summer heat. Continue reading