The Perfect Weekend

I've just had the loveliest weekend, baking, seeing friends and being out and about with my family.  It almost sounds too perfect doesn't it.  I'm not saying this happens every weeekend so when it does I feel compelled to tell everyone.

My eldest son is a keen cook and for his birthday I got him a 'proper' cook book.  He's 11 now and outgrown those children's ones that teach you to make smiley face pizza and fish shaped fish cakes although I am rather partial to both.  He has decided to make dinner at least once a week (fine by me) and started this week with a goats cheese frittata and a chocolate mousse cake.  Both were a success and I can't wait for his next culinary achievement 

Chocolate Mousse Cake with a shortbread base

We spent Sunday in Formby, just north of Liverpool and had a grand time searching for Red Squirrels at the National Trust Squirrel Reserve.  Then I met with my pal Janet from GBBO 2.  She's as lovely as ever, just like old times.  It's such a shame that the friendship and comradery between all the contestants does not really come across on the show, but we're all still in touch and still laughing together.  

Now, it's Sunday and what happens today? - cake and Little House on the Prarie.  It's been a tradition since I made a new years resolution a couple of years ago that we should all sit down together to have tea and cake on a Sunday.  Last year for christmas I got a box set of  Little H' on the P' and it has become an integral part of this ritual.

Todays cake was a bit retro purely because it included glace cherries.  I'm not that enamoured with them but onced chopped and added to ground almonds they're not half bad.  Glace cherries have a tendency to sink to the bottom of cakes when baking.  The trick is to give them a good rinse under a tap, pat them dry, coat in a little flour then add them to your mix.

CHERRY & ALMOND SLICE

150g Glace Cherries chopped, washed and floured

250g Self Raising Flour

200g Sunflower Margarine

180g Sugar

3 Eggs

1/2 tsp Almond Essence

100g Ground Almonds

4 tbsp Milk

Heat the oven to 160C Fan.

Put everything apart from the cherries in a free standing mixer and mix well.  If you're doing it by hand, cream the butter and sugar, then add the flour, eggs and almond essence.  Next add the ground almonds then when it's all combined add the cherries. If you've used a mixer fold the cherries in by had as they can get a little smooshed by the whisk.

Pour into a lined baking tin.  Mine measured  25cm  x 19cm, then bake for 35-40 minutes, turning round after the first 20 minutes to get a nice even bake.

I've covered mine with icing sugar mixed with lemon juice then topped with cherries for that proper 70's cake shop look but you could also have it warm with a bit of custard (or evap Sean say's)

CHRYSANTHEMUM CUP CAKES

Oh my goodness, how excited was I to discover how to make these.  I think the effect is so stunning yet it's really easy to do.  You'll want to try it to see for yourself I'm sure.

I've made cup cakes using a basic victoria sponge.  Actually they were chocolate & banana swirled together.

Next top with butter cream ready for the petals.

To make each petal you'll need coloured sugar and mini marshmallows, you know the kind they pile on top of your hot chocolate in cafes.  I coloured my own sugar by mixing it with colour paste.  Use colour paste rather than liquid as it would make it too wet.  I mix it in a sieve and it gets any lumps out.  Keep any left over in a jar ready for next time, and there will be a next time.  Already I can't wait to do them again.

Now for the clever bit.  Use scissors to snip each marshmallow in half diagonally.  This gives you a sticky edge on the cut, dip this edge into the sugar and voila, you have a petal.  You will see that it already has a flat edge, use this side to stick it onto the cake.  Start with the outside edge and complete 3 rings.  Finish with one in the centre.  You will need about 16 marshmallows for each cake.

How easy is that, I told you!

THE GREAT BRITISH BAKE OFF - WEEK TWO

Tarts were on the menu this week and it was all about not having a soggy bottom, sloppy middle or a burnt top.  My quiche came very close to all three due to having my oven set for me at the wrong function.  It was on bottom heat only which meant that when I put my filling in all that liquid was sitting on my pastry for a good 30 minutes not cooking and possible making it wetter and wetter.

Quelle horreur!  All was not lost though.  Once I realised, I adjusted the setting and whacked up the temperature then hoped for the best.  It worked! hoorah! and they liked it, not a soggy bottom in sight but due to the lack of time it was slightly unset in the very centre.  Still, it past muster and was gobbled up by the crew.

I have to say I do like quiche.  I think they have a bit of a bad reputation and can be seen as a little retro but not in a good way.  However, depending on your filling it can be bang on.  I recently made quiches with samphire & bacon and halloumi & sweet potato (see older posts).

For the show I didn't want to go too off the chart so chose a classic with a slight twist, Smoked Haddock & Watercress with a Pecorino pastry.  I used dyed haddock because the yellow and green together are so beautiful and make me think of sitting outside on a sunny day.  It's a good idea to use watercress sprigs and pick off the larger stalky bits so you're not chewing through woody bits.

You could use Parmesan instead of Pecorino if you like.  Pecorino is made from ewes milk instead of cows milk and has a milder but more salty taste.  Because of this and the haddock being quite salty I have not added any more salt but lots of white pepper.

The pastry has half marg and half white vegetable fat, this gives it a more short and crisp bake.  I have no qualms about using machinery to help with making pastry and use my beloved launderette yellow freestanding mixer for this, I have very hot hands which are not good for pastry so it helps not having to handle it too much, I know Paul is disapproving of this but I'm still making my own pastry and if he wants to challenge me to a 'Pastry Off' I'm sure our school fair could accommodate him.

SMOKED HADDOCK & WATERCRESS QUICHE


Pastry
200g Plain Flour
40g Sunflower Margarine
40g Cookeen
20g Pecorino

Filling
1 Onion chopped
1 Stick of Celery finely chopped
1 tbsp Olive Oil
375g Dyed Skinless Boneless Smoked Haddock Fillet
2 Bay Leaves
3/4 Pint Full Fat Milk
75g Watercress
3 Eggs
White Pepper
Pecorino to finish

Preheat the oven to 160c fan. (Not Bottom Cook)

Make your pastry.  Rub all the ingredients together till they resemble fine bread crumbs.  Grating the white fat helps as it can be quite hard.  Add a little cold water to form it into a soft dough.  Knead it slightly on a lightly floured surface till it becomes smooth.

Roll out the pastry and line a deep flan tin.  I use a 24cm / 9.5" tin.  Line it with parchment and baking beans and bake blind for 15 minutes.  Remove the parchment and beans then bake for a further 8-10 minutes to finish off.

While the pastry is cooking, poach the fish in the milk and bay leaves till it's just starting to come apart, about 10 minutes.  Break the bay leaves in half to help it release the flavour.  Once the haddock is poached, discard the bay leaves, separate the fish and milk and allow them to cool.

Use the olive oil to fry the onion and celery then line your cooked pastry shell with them.  Add 2/3 of the watercress then gently flake the fish in.  Top with the remaining watercress.

Mix the eggs and white pepper into the milk and pour over the filling.  Finish with grated Pecorino. Cook for 30-35 minutes turning half way to get an even browning.

The 'Show Stopper Challenge' was 2 different miniature tarts, 12 of each.  I was very pleased with the results of mine but unfortunately they did not get the television debut they so rightly deserved.  Paul thought they were absolutely delicious and the pastry was the thinnest there! So, here is what you missed.

CHOCOLATE & ORANGE 

WITH

 CINNAMON & ORANGE PASTRY

BLUEBERRY & HAZELNUT
WITH
HAZELNUT PASTRY

It's a bit like a Bakewell tart but not.

For the programme I made a blueberry compote by covering bluberries with sugar in a pan then heating till you get a thick syrupy mush but St Dalfour and Bonne Maman both do lovely blueberry jams if you can't be doing with that.

Ground hazelnuts are not readily available in the supermarket so I get whole ones and grind them myself in my mini chopper.  The pastry is enough for 24 but you could freeze half if you like or, as I did for these photos, make a large pastry shell and freeze that ready for another bake.

The tart tin I used is from , Lakeland.  I love it and Mary was very taken with it too saying it was very different and clever.  It's non stick and each square has a loose bottom so the tarts just slide out.  I use a round cutter and miraculously they fit in the square hole, is it magic? I don't know but it works.  That's my top tip done!

Pastry
125g Sunflower Margarine
100g Plain Flour
100g Ground Hazelnuts
25g Icing Sugar
1 Egg

Filling
65g Sunflower Margarine
65g Sugar
1 Egg
75g Ground Hazelnuts
15g Plain Flour
2 tbsp of Blueberry Jam
1 Punnet of Blueberries
Icing Sugar to dust

 

Pre-heat the oven to 160c

Make the pastry, Rub all the ingredients together then add the egg to form the dough.  Knead a little on a lightly floured surface.  You may have to add a little more flour, the oil from the nuts makes it very soft and difficult to use.  Fill each tart case and put them in the freezer for 15 minutes.  This helps to prevent shrinkage when it's baking.

Now mix together the Marg, sugar, egg, hazelnuts and flour.  Give it a good beating till it's all combined.

You now need 1/2 tsp of the blueberry jam in each case.  If you put too much in it will bubble out at the sides.  Top the jam with a good tsp of the hazelnut mixture then pop 3 blueberries on top.

Bake for 20 minutes then leave to cool slightly before removing from the tin.  Once they have cooled dust with icing sugar.

Next week it's bread and the most stressful technical challenge!

Chocolate & Pistachio Battenburg

It's now been well documented that I don't like marzipan.  This could be the reason I'm not keen on fruit cake either as it quite often comes encased in the stuff.  

So, is Battenburg worth the effort when you consider the marzipan factor.  I've tried too alternatives, Coffee & Walnut with Walnut Marzipan and Chocolate & Pistachio with Chocolate Fondant.  I have to say the walnut marzipan was a good alternative but although they were both enjoyed greatly by all who ate them, I've come to the conclusion that no, they're not.  I'd much rather use the time and effort on a cake that looks just as nice but not necessarily like a chess board....sorry Dot!

THE GREAT BRITISH BAKE OFF - WEEK ONE

The Great Brisitsh Bake Off has to have been one of the most exhausting and emotional experiences of my life.  Seven years ago I gave birth to my second son, moved house 250 miles and had Christmas all within 2 weeks, it was a walk in the park compared to 'The Bake Off'.

That said, I would not change a thing, actually, I might alter a few recipes, lose some weight and maybe try not to cry so much, but apart from that, Oh yes perhaps sleep more and stress less.  I wouldn’t change a thing.

The whole experience has definitely made me a better baker and given me the confidence to have a go at anything but better still, create my own recipes.  I used to say I could cook because I could follow a recipe but I didn’t have the expertise to devise my own, I can’t stop myself now and I LOVE IT.

When you watch the programme I really hope it comes across how much fun we all had and how well we all got along, I’ve made some great friends from my fellow bakers, we all clicked from day one, infact on the first day of filming someone asked us if we’d all been away together on a team building exercise when in fact we all met in the pub the night before. 

We are all from different walks of life but like minded when it comes to baking.  It was so weird for me to be talking to a 19 years old student about puff pastry and meringue with the same enthusiasm

Week one began with our signature cup cakes. We had 2 hours to produce 24 cup cakes using two different flavours.  I love cardamom and was determinded to get it in somewhere so my first was a Shrikhand Cup Cake.  Shrikhand is an Indian dessert made from strained yoghurt and flavoured with cardamom.  My version used cream cheese and fresh tropical fruit which makes it light and refreshing.

My second was a lemon meringue cupcake.  On the show I pushed the boat out and made lemon curd from scratch, something I’d never done before.  You could of course use a jar from the supermarket instead, sometimes being a good cook is just a matter of knowing when to cheat.

50g Sunflower Margarine

2 tblsp Lemon Curd

1 Egg

125ml Milk

175g Plain Flour

1 1/2tsp Baking Powder

70g Sugar

Zest of 2 Unwaxed Lemons  

MERINGUE

2 Egg Whites

300g Sugar

4 tblsp Water

LEMON SYRUP

75g Sugar

Juice of 2 Lemons

LEMON CURD

Zest & Juice of 4 un-waxed Lemons

200g Sugar

100g Butter

 3 Eggs

 1 Egg Yolk

If you’re making the lemon curd, start with that to allow it time to cool. Put the zest, juice, sugar and cubed butter in a double boiler and whisk till the butter melts.

In a jug mix the eggs with a fork then stir them into the lemon.  Allow to cook for about 10 minutes stirring till thick and heavy, remove it from double boiler and leave to cool.

Make the cakes.  Melt the butter in a pan and allow to cool

Combine the flour, baking powder, sugar and lemon zest in a bowl. In a jug measure the milk and add the eggs, butter and lemon curd.

Add the wet ingredients to the dry and mix well. You can use an electric mixer for this.  Divide between 12 cupcake cases and cook for 20-25 mins at 160C.  Once cakes are cooked increase oven to 200C.

Make a lemon syrup by heating the lemon juice and sugar together till just beginning to boil.

When the cakes are cooked, pierce each one with a toothpick a few times and pour over a dessert spoon of lemon syrup.  Top each with a tsp of lemon curd.

Make the meringue topping.  I’ve used a method similar to Italian meringue which uses sugar syrup but with this you put all the ingredients into a heat proof bowl and whisk over boiling water with electric hand whisk for 8 minutes till thick.

Pipe the meringue onto each cake and return to the hot oven till browned. This can take just a minute so keep an eye on them.

The Show Stopper Challenge.

We were asked to create a tiered celebration cake in 4 ½ hours.  It was to be an impressive and elaborate creation that showed our talent and skill as a baker and cake decorator.

Making fiddly fussy pretty little things is really not me so I decided to go with something that 15 years in child care has taught me - cutting and sticking.

To practice making this for the show I made one for a Royal Wedding street party.  I was scared that the original colours might be too bold for Mary and Paul so went for pastels on the day.

Another cheat tip – buy the roll out icing, it’s really not necessary to make it unless you have a camera crew lurking over your shoulder.  This recipe makes 1x4", 1x6" and 2x8" cakes

PASSION CAKE

375ml Sunflower Oil

210g Sugar

375g Plain Flour

150g Coconut

3 tsp Mixed Spice

3 tsp Baking Powder

1 1/2 tsp Bicarb

75g Pecans Chopped

6 eggs

3 tsp Vanilla Paste

375g Carrots grated

1 1/2 x 432g Tins Crushed Pineapple drained

FROSTING

600g Icing Sugar

100g Sunflower Margarine

250g Cream Cheese

ICING

4 Ibs Icing Sugar

4 Egg Whites

200g Liquid Glucose

Colour Pastes

Coloured Balls to decorate

Corn Flour for rolling out

Heat Oven to 160c.

Drain the pineapple in a sieve and discard the juice or drink it with lots of ice (and some Malibu!)

In a large bowl, mix together the sugar, flour, coconut, mixed spice, baking powder, bicarb and pecans.

In a jug whisk together the oil, eggs and vanilla paste,

Pour the wet into the dry ingredients and mix well.

Add the grated carrot, pineapple and lime zest and give it a thorough mix till everything is combined.

Divide between lined tins and bake till cooked through.  Times will depend on the sizes of cake tins you use.  On average a 10” tin will take about 30-40 minutes.

Next make the frosting.  In an electric mixer combine the margarine with the sugar then add the cream cheese and vanilla and mix.  Keep in fridge till ready to use.

If you’re making the icing, combine the icing sugar with egg white and liquid glucose in an electric mixer.  Once it comes together remove it to a surface dusted with corn flour and knead by hand to finish. You can keep this in the fridge to firm up a little till you’re ready to use.

Once the cakes are cooled use the frosting to sandwich them together and to stick the icing to them.  I used cutters to make fondant flowers to finish mine but you could just use the frosting, how you decorate it is up to you. 

Double Cheese Muffins

It's the holidays which means lots of packed lunches and picnic food.  These cheese muffins are so quick and easy to put together and the kids can help too.  They're great warm from the oven while the cheese is still melty or cold the next day if they last that long.  This recipe uses one of my favourite store cupboard ingredients - Crispy Onions! I love em. You know the ones in a tub, usually in the salad dressing section of the supermarket next to the soya bacon bits.  Both are good to have in as an emergency ingredient when you want to supe up your savoury scones or bread.  

250g Self Raising Flour

1/2 tsp Bicarb

1/2 tsp Mustard Powder

100g Strong Cheese (1/2 cubed 1/2 grated)

6 tbsp Vegetable Oil

150g Onion & Chives Cottage Cheese

125ml Milk

1 Egg

1 tbsp Worcestershire Sauce

Crispy Fried onions

Heat the oven to 180C

Combine all the dry ingredients, apart from the onions in a large bowl.  In another bowl or jug, mix all the wet ingredients.  Stir the wet into the dry but don't mix too thoroughly, you should have lumps.  It's important with muffins that the mixture isn't over worked.

Divide the mixture between your muffin cases and sprinkle on the crispy onions.  Bake for 20-25 minutes. I makes 12-15 depending on the size of your cases and how generously you fill them.

Real Men Do Eat Quiche

We love quiche in this house.  You can have it hot or cold, it's easily transportable for picnics and packed lunches and you can stick anything in it, great for using up left over bits from the bottom of the fridge.

These two were exactly that, I had some bacon, halloumi and sweet potato's in the fridge and came up with these two: Bacon & Samphire and Sweet Potato & Halloumi. 

SAMPHIRE & BACON

200g Plain Flour

100g Margarine

Iced Water to mix

250g Bacon
90g Samphire

Knob of Butter

1 Clove Garlic

3 Eggs

3/4 pt Milk

Black Pepper

Samphire is a vegetable that grows wild in marshy areas or close to the sea.  It's a bit like very fine asparagus and very salty.  I love the flavour and vibrant colour which it doesn't lose when you cook it.  If you're not lucky enough the be able to pick it fresh yourself, Asda sell it as one of their 'Extra Special' ingredients.

Make the pastry.  Rub the margarine into the flour, you can use a food processor or a free standing mixer for this.  When it looks like fine bread crumbs add enough water to form a dough.  Line your quiche tin and pop it into the freezer for 15 minutes while you pre-heat the oven to 160 C.

You need to bake the pastry shell blind so line it with some parchment and fill it with baking beans.  You can use rice or dried pulses instead if you don't have ceramic beans, they work just as well.

Bake it for 15 minutes then remove the beans and parchment and bake for a further 5-10 minutes till it's cooked and lightly browned.

While this is finishing snip your bacon into bite size pieces and cook till browned.  Remove the bacon from the pan and tip in the samphire with the butter and garlic.  Cook this for 2-3 minutes to soften it.

When your shell is baked put the bacon into the base and top with the samphire.  Add some freshly ground black pepper, I like lots especially with this, both the bacon and samphire are very salty so don't add any more salt.

Mix your eggs and milk together and pour over your filling.  Bake for 30-40 minutes till it's set and browned.

SWEET POTATO & HALLOUMI

200g Plain Flour

100g Margarine

Iced Water to mix

300g Sweet Potato

1 tblsp Oil

250g Block of Halloumi

3 Sprigs of Fresh Thyme

3 Eggs

3/4 pt Milk

Black Pepper

Make your pastry shell as before.  While it's baking cook your sweet potato.  Peel and cut it into small cubes about 1cm square.  Put them in a pan, coat with the oil and add the thyme leaves.  Cover with a lid and cook over a medium heat till soft and lightly browned.  It should take about 20-25 minutes and you'll need to stir it from time to time to stop it sticking.

When the potato is cooked, remove it from the pan.  Cut the halloumi the same size as the potato and cook in the same pan.  It will only take about 5 minutes for the cheese to brown so keep your eye on it.

Add the potato and halloumi to the shell and pour over your egg and milk mixture.  Bake for 25-30 minutes.

There was even a little pastry left over to make  a couple of mini quiches with some salami and manchego I found, see what I mean about leftovers!