November 16, 2011
It’s cold and I need comfort food. Well hel-lo there 15-minute sponge pudding! You’re looking rather tempting…
A blob of sponge and custard could be in your bowl in less than half an hour (P.s thanks for the photo VBG)
I was delighted to stumble across this easy as anything recipe involving no-fuss, minimal ingredients and an appealing quarter of an hour turn-around which very much suits this evenings’ rather lazy but hungry (okay greedy) self.
Even a fool could cook this
I doubled the recipe I found, which made enough for about four to five bowls.
- 100g butter
- 100g brown sugar
- 100g self raising flour
- 2 medium eggs, beaten
- 4 tablespoons milk
- 4 tablespoons of jam or syrup ( I went for Bonne maman jam, can’t go wrong)
- Custard if you fancy
- Mix in the butter and the sugar
- Add your milk and eggs at the same time
- Add the flour
- Now you’re ready to cook!
- Put about two teaspoons of jam at the bottom of each bowl. Share out te ixture between the four bowls (you’ll probably put about two tablespoons of mix per bowl)
- Put in the microwave. Cook on high power for 2 mins
- It’s ready already can you believe!
- Tip: It would be useful to have another pair of hands when making this to make sure the custard and sponge are ready at the same time.
November 3, 2011
Strangely I don’t think I’ve ever made a nutty cake, despite devouring and enjoying many in the past.
After a quick google, yielding of course plenty of results, I came up with this little beaute:
Nutty cake with a dollop of yoghurt - oh yeah
This was based on the recipe I found here.
- 225g butter
- 225g sugar
- 500g Flour
- 3 Eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 225g yoghurt
- 225g pecan nuts (or however nutty you fancy your cake)
- Preheat oven to 180 c (make sure it’s not on ‘grill’, see above)
- Mix in the butter and sugar as usual
- Add the eggs, mix ’til fluffy
- Add the dry ingredients
- Mix in the yoghurt
- Briefly toast and then add the nuts
- You will need either one really deep cake tin or two shallow ones. Grease and put in your cake
- After 30 mins it’s ready!
- Mix up the topping and dollop on each serving (best served straight from the oven)
- 200g yoghurt (can use crème fraîche if you prefer)
- 1/2 teaspoon vanilla
- Two teaspoons of honey
Mix together and spread on top of cake. Sprinkle on more pecans if you fancy it.
Mistake: Accidently grilled the cake for the first 5 minutes (don’t do this at home) this may have sacrificed some of the cake’s moistness.
Result: Rather good, despite my ditzyness. Loving the crunchy nut combo with the plain, refreshing flavour of the yoghurt.
October 25, 2011
As part of an British food eating experience we created a bowl of crumble for a visiting friend from NYC.
I must say, it aint too fancy, but crumble is a great warming winter dish that’s easy and hard to **** up.
Here’s a simple and tasty crumble recipe donated to me by my ole pal (and great cook) Katie:
- Get 5 large cooking apples (or non cooking even, both work) and put them in a saucepan on a low heat with quarter of a cup of water and a sprinkle of sugar.
- Leave simmering while you prepare the top, this takes around 5-10 mins.
- Now the topping, basically it’s equal measure of everything, 250 grams of flour, 250 of butter and 250 of sugar. Now, I tend to go for brown sugar (rumour has it however that this is just white sugar in disguise, which sadly kills the whole idea of it maybe being a tad healthier)
- Rub the flour and butter until you get breadcrumbs, stir in the sugar, then chuck in a generous sprinkle of cinnamon!
- Now lay the apple in the bottom of a dish and sprinkle the crumble mix on top. Don’t pat it down, leave it loose.
- You can also put different fruits in and add oats and nuts to the top-there’s endless possibilities!! (If you ask me I prefer the simple option – not into the whole ‘dried fruit’ thing, but each to their own)
October 10, 2011
For my friend’s birthday I knew she would love a cake frosting plunger. (We often bake together and have always dreamt of making those gorgeous pimped up cupcakes you often see in posh boutique windows
We decided to jazz up a normally quite run-of-the-mill cupcake batter batch with a dollop or two of red food colouring (not the healthiest addition to my mix I must say, I’m planning to try out the natural recipe alternative
soon so keep tuning in)
Make your cupcake batter.Yet again I had to use my favourite Jamie Oliver cake mix (sorry guys but I just cannot change my ways, I love this darn recipe!)
I halved the recipe which is the following:
- 125g butter
- 125g flour
- 125g sugar
- 2 eggs
- Dash of vanilla flavouring
- 2-3 drops of red food colouring
- If you want to go for the proper red velvet recipe it’s all about creme cheese frosting
- Alternatively you can of course use basic buttercream icing (no way near as posh but its tasty and it works all the same)
- To do this it’s as easy as pie:
- 140g butter, softened
- 280g icing sugar
- 1-2 tbsp milk
- Mix all together and voila!
August 22, 2011
1. Discovering the best cheesecake in New York
I was so proud...
2. Winning French approval for my cupcakes3. Eating pain au chocs every day
(just. because. I can)
4. Being given possibly the tallest birthday cake ever seen
Surprised this thing didn't fall over...
5. Learning that savoury cake exists (see below)
June 30, 2011
Who said cupcakes had to be sweet?
This is a follow-on from a discovery I made a few months back: the savoury cake. It’s a must-do for all cake enthusiasts, now you can eat cake for dinner and dessert!
Great summer food too, a nice savoury cupcake with a bit of salad…bring it on
May 9, 2011
This looks almost as beautiful as Italian sounds...
We’re making Tiramisù today….got a trusty Italian here to show me the way and I can’t believe how easy it is to make…
Fancy one? Here’s how:
You need (for four, double depending on hunger/dinner guests etc)
- 4 eggs
- 1 tablespoon of caster sugar for each egg
- 400g marscapone
- 2 teaspoons(ish) of cafe
- Boudoirs/Savoiardi/finger things (don’t actually know the English name) 200g
- Cocoa powder to throw over the top..
It is simple, believe me, even though there’s lots of parts to it and a lot of strong muscle action is required, it’s really not that difficult to make..
Stage one: Making the cremey thing
- Separate eggs, two whites in one bowl, four yolks in another, throw the other two whites…(unless you’re a fan of scrambled white on toast..)
- Put all the sugar in the bowl with the yolks
- Put all the marscapone in with it..
- Mix well
Meanwhile: (If you have a nice friend on hand to whisk the whites while you’re tending to stage one, if not then leave this stage til you’ve finished because you cannot stop whisking once you’ve started)
- Get a whisk and whisk, adding just a touch of salt before to give it that extra omph..
- Do this until it’s all fluffy and airy… a bit like this—————————————————>>
- Now mix with the orangey mixture
Make some coffee: You know the drill…
- Then dunk in the…finger biscuit things, one at a time, do it v quick, just enough to be soaked a bit, then put one layer of the biscuits in a rectangular or square tin
The final stage:
- Now dollop on top one layer of the cremey stuff, spread so it’s flat
- Layer on the finger things
- Do as many layers as you wish/the dish will permit…
- Then, finish with a cremey layer and sieve on some choc powder
- Leave in the fridge for 2-3 hours or overnight if you’re organised and making it the night before…(advised)