Half cake and half biscuit, these deliciously wintry delights will melt in the mouth and stimulate your taste buds. Although I have added nutmeg and cinnamon, you cake really add whatever you like - or nothing at all. Saffron or lemon zest would be equally as delicious, I'm sure!
And although they are biscuit in size and look, they are cakey on the inside, which is what makes them so wonderfully moreish! This recipe will make 12-16 delights, depending on how small you roll them. You may need to bake them in two batches if you have a small oven.
They are incredibly easy to make and quick to bake!
Ingredients
100g butter, softened
50g golden caster sugar
1 egg, lightly beaten
125g self raising flour
1 tsp cinnamon
1/2 tsp nutmeg
100-150g oats
Method
Pre-heat the oven to gas mark 4 and line a baking sheet or tray.
Cream the butter and sugar together in a mixing bowl.
Add the egg and beat the mixture for a few minutes - don't worry too much if the mixture curdles, it will all come back together in the end. Add the flour and spices and mix until smooth and combined.
The mixture will be like a slightly wet dough / stiff batter.
Spoon the mixture into balls and roll them in the oats. Place on the prepared baking sheet and push down to flatten slightly - but not too much, they will spread as they bake in any case.
Place the baking tray in the oven for 12-15 minutes until the oats are golden. The biscuits may be very bouncy to touch, but don't fear - they will turn harder on the outside as they cool - whilst remaining cakey on the inside.
Enjoy, this new years eve, with a brandy!
Katie xx
Monday 31 December 2012
Sunday 7 October 2012
apple crumble
Well hello! It has been a while, I know - slackness is not normally tolerated.
As the summer fades and autumnal winds and rains are upon us, so to have the berries and fruits of summer moved on. The decadent sponges and refreshing citrus endeavours have blossomed into hearty warming puddings and oven baked goodies.
Sometimes I like to experiment, other times I just want crumble.
For this recipe I tend to make about the same amount of crumble topping mixture - whether it is to coat one lonely apple or a scrumping of 50. More apples, thiner topping, that is all. And if there is left over topping, it will keep in a plastic bag in the fridge for a week or so, and can be made into another crumble or, with a little extra butter and egg, into lovely biscuits...
This recipe serves 4-6 people and you can omit spices / additions if you like - but it won't taste as nice!
Ingredients for the apple bit
2 large cooking apples
Juice of 1 lemon
150g golden caster sugar
tsp ground cinnamon
tsp ground nutmeg
50g of finely chopped pecans
Ingredients for the crumble topping bit
200g plain flour
100g ground almonds
150g butter
150g golden caster sugar (plus a little extra for sprinkling on top)
100g oats
Method
Pre-heat the oven to gas mark 4.
Peel, core and dice the apple into pieces of whatever size you would like to eat. The smaller the pieces the quicker it will cook, but equally, the less 'appley' it will be, in terms of texture.
Place the apple pieces in to the bottom of a medium pyrex dish, or something similar - like a pie dish or a stoneware and spread them out evenly - but not organised, just so they are relatively level.
Squeeze the lemon over the apples - this brings out some of the flavour and also prevents them from going brown as they cook.
Sprinkle the golden caster sugar, cinnamon, nutmeg and chopped pecans over the apples.
In a large mixing bowl, place the flour and ground almonds. Cut the butter into cubes and add to the flour. With the tips of your fingers, work the butter through the flour, taking caution and as gently as you can, until the mixture resembles a thick breadcrumb. Because of the high butter content, this mixture will not go to fine breadcrumbs and, indeed, it doesn't need too. It isn't a cake!
Add the caster sugar and stir in.
Add the oats and combine for a minute or so.
Before adding the flour onto the apples, pour a little cold tap water onto the apples, to give them some juice to cook in - a couple of tablespoons ought to do it - depending on how many apples you have.
Pour the flour / oat mixture over the apples and spread lightly until level. I don't like to the pack the apples in, so I just let the flour mixture do what it likes. Some people like to press the mixture down and then mark it with a fork, but I think this makes the apples go all thick, like they've been cooked on the hob, but I like them to be a little crunchy.
Sprinkle a little extra sugar over the top and place the dish in the centre of the oven for 30-40 minutes, until pipping hot and golden brown on top.
Serve with custard / ice cream / cream / yogurt (delete where appropriate)
Katie xx
Sunday 19 August 2012
clotted cream and home-grown summer berry ice cream
Ok, ok, this isn't technically baking, but it is a more than suitable accompaniment to any baked goods. The clotted cream makes this the smoothest of ice creams, whilst the buttermilk provides a slight sourness to balance the sweetness of the ripened summer berries.
It can be made in an ice cream maker, but I'm not that way inclined, and prefer to make it by hand.
Ingredients
3 medium free range eggs
125g / 4oz caster sugar
455g / 1lb clotted cream
250ml buttermilk
225g / 4oz Raspberries, blackberries, strawberries or any of your favourite summer fruits!
Method
Crack the eggs into a large ceramic or glass bowl and whisk until light and frothy.
Add the sugar and whisk heavily for a further five minutes - you will notice that the mixture will begin to thicken and alter in colour.
Add the clotted cream, a little at a time if you find it easier, and whisk until smooth and to get rid of any lumps of cream and to make sure that it is all lovely and delicious.
Add the buttermilk and whisk once again until completely combined.
Pour the mixture into a 2ltr tub, perhaps one that already has ice cream in it, and put it in the freezer.
Now, patience is your best friend.
For 8 hours, every hour, take yourself to the freezer and whisk the mixture for a few minutes, until smooth and creamy then return it to the freezer. Prior to the last of these whisks, mash up some summer berry's - raspberries, blackberries, loganberries, strawberries and, on the final whisk, spoon the berries into the ice cream and mix through, as much as you like. Once you have completed this 8hr ritual, leave the mixture for another 8hrs, but do not interfere with it.
Serve with cake.
Katie xx
It can be made in an ice cream maker, but I'm not that way inclined, and prefer to make it by hand.
Ingredients
3 medium free range eggs
125g / 4oz caster sugar
455g / 1lb clotted cream
250ml buttermilk
225g / 4oz Raspberries, blackberries, strawberries or any of your favourite summer fruits!
Method
Crack the eggs into a large ceramic or glass bowl and whisk until light and frothy.
Add the sugar and whisk heavily for a further five minutes - you will notice that the mixture will begin to thicken and alter in colour.
Add the clotted cream, a little at a time if you find it easier, and whisk until smooth and to get rid of any lumps of cream and to make sure that it is all lovely and delicious.
Add the buttermilk and whisk once again until completely combined.
Pour the mixture into a 2ltr tub, perhaps one that already has ice cream in it, and put it in the freezer.
Now, patience is your best friend.
For 8 hours, every hour, take yourself to the freezer and whisk the mixture for a few minutes, until smooth and creamy then return it to the freezer. Prior to the last of these whisks, mash up some summer berry's - raspberries, blackberries, loganberries, strawberries and, on the final whisk, spoon the berries into the ice cream and mix through, as much as you like. Once you have completed this 8hr ritual, leave the mixture for another 8hrs, but do not interfere with it.
Serve with cake.
Katie xx
Wednesday 18 July 2012
raspberry sponge loaf
Forgive me...it's been too long.
Is your tummy rumbling as much as mine? fear not, this should fill the holes!
Ingredients
8oz unsalted butter
8oz golden caster sugar
4 medium free-range eggs
1tsp vanilla extract
1tbsp golden syrup
8oz self-raising flour
Method
Pre-heat the oven to Gas mark 4 (160),
Line the base of a 2lb tin and grease the sides. Cut the parchment, or greaseproof if you prefer, so that it extends all the way up to beyond the top of the tin at the shorter ends. This way you will be able to lift the cake out of the tin, once it has cooled.
Cream the butter in an electric mixer, if you have one, if not - by hand with a wooden spoon. Once smooth and silky, set on a low speed mix and, a little at a time, and the golden caster sugar. Once combined, turn up the setting a little and mix until slightly paler in colour and any lumps are either very very small or non-existent! If you are mixing by hand then good job to you! you surely have spectacular guns.
Break the eggs into a smaller separate bowl and whisk lightly with the vanilla extract and golden syrup. A little tip to get the golden syrup off of the spoon is to dip the spoon in a little vegetable oil before hand, wipe it clean and then tuck into the syrup - it will slide of the spoon with ease!
A little at a time, and with the mixer on a low speed setting, add the whisked eggs into the sugar / butter mix. The eggs are added a little at a time to prevent the mixture from curdling, which it will do as it will be getting fairly wet. If it should curdle, don't panic, just stop adding the eggs for a moment and turn the mixer up to a higher setting until the ingredients are combined. Then continue adding the eggs on a lower setting, as before.
Once all combined, mix on a medium setting for around 2 minutes then remove from the electric mixer.
Sift the flour into the mixture, a few tablespoons at a time, folding the flour into the mixture as you go. Make sure you get into the edges of the bowl and through the mixture as flour has a habbit of making little pockets within the air gaps in the mixture.
Once all the flour has been added and folded into the batter, the mixture is ready to meat the heat!
Spoon approximately two thirds of the mixture into your pre-lined loaf tin and, very gentle, level it out slightly and ease it towards the sides of the tin with a spatula, so that it gets into the corners. Now, time to get fruity! Make sure you rinse the fruit and dry it with some kitchen paper before assembling into in the middle of the sponge, setting it in a wee bit from the edges, so that the raspberries don't touch the edge of the tin. By doing this it also means that the raspberry's will be a little surprise to the first slicer!
"Oh, how divine, delicious super berries in the middle of the sponge - must be one of my five a day - pa-ha! What a lovely surprise!"
Spoon the remainder of the mixture over the berries, push gently into the edges and corners of the tin.
Place the tin in the oven for 30-40minutes or until golden on top and a skewer, inserted into the centre of the cake, comes out clean.
Allow to cool in the tin completely before lifting out and serving with, oh, i don't know, a lovely glass of blush Prosecco!
xx
Is your tummy rumbling as much as mine? fear not, this should fill the holes!
Ingredients
8oz unsalted butter
8oz golden caster sugar
4 medium free-range eggs
1tsp vanilla extract
1tbsp golden syrup
8oz self-raising flour
Method
Pre-heat the oven to Gas mark 4 (160),
Line the base of a 2lb tin and grease the sides. Cut the parchment, or greaseproof if you prefer, so that it extends all the way up to beyond the top of the tin at the shorter ends. This way you will be able to lift the cake out of the tin, once it has cooled.
Cream the butter in an electric mixer, if you have one, if not - by hand with a wooden spoon. Once smooth and silky, set on a low speed mix and, a little at a time, and the golden caster sugar. Once combined, turn up the setting a little and mix until slightly paler in colour and any lumps are either very very small or non-existent! If you are mixing by hand then good job to you! you surely have spectacular guns.
Break the eggs into a smaller separate bowl and whisk lightly with the vanilla extract and golden syrup. A little tip to get the golden syrup off of the spoon is to dip the spoon in a little vegetable oil before hand, wipe it clean and then tuck into the syrup - it will slide of the spoon with ease!
A little at a time, and with the mixer on a low speed setting, add the whisked eggs into the sugar / butter mix. The eggs are added a little at a time to prevent the mixture from curdling, which it will do as it will be getting fairly wet. If it should curdle, don't panic, just stop adding the eggs for a moment and turn the mixer up to a higher setting until the ingredients are combined. Then continue adding the eggs on a lower setting, as before.
Once all combined, mix on a medium setting for around 2 minutes then remove from the electric mixer.
Sift the flour into the mixture, a few tablespoons at a time, folding the flour into the mixture as you go. Make sure you get into the edges of the bowl and through the mixture as flour has a habbit of making little pockets within the air gaps in the mixture.
Once all the flour has been added and folded into the batter, the mixture is ready to meat the heat!
Spoon approximately two thirds of the mixture into your pre-lined loaf tin and, very gentle, level it out slightly and ease it towards the sides of the tin with a spatula, so that it gets into the corners. Now, time to get fruity! Make sure you rinse the fruit and dry it with some kitchen paper before assembling into in the middle of the sponge, setting it in a wee bit from the edges, so that the raspberries don't touch the edge of the tin. By doing this it also means that the raspberry's will be a little surprise to the first slicer!
"Oh, how divine, delicious super berries in the middle of the sponge - must be one of my five a day - pa-ha! What a lovely surprise!"
Spoon the remainder of the mixture over the berries, push gently into the edges and corners of the tin.
Place the tin in the oven for 30-40minutes or until golden on top and a skewer, inserted into the centre of the cake, comes out clean.
Allow to cool in the tin completely before lifting out and serving with, oh, i don't know, a lovely glass of blush Prosecco!
xx
Monday 28 May 2012
sweet raisin scones
This time last year I posted a recipe for scones, however, in recent times, and since this year is all about being British (Jubilee / Olympics - didn't you know?!), I thought I would create another recipe for a sweeter, raisin scone - absolutely ideal with some clotted cream and fruity jam!
Ingredients
8oz self raising flour
pinch of fine salt
2 oz unsalted butter (or omit the salt and use salted butter, as I did)
1oz golden caster sugar
100g raisins or sultanas (whichever you prefer - or you can omit)
1 whole egg + 1 egg yolk
1tbsp golden syrup
100ml milk
1/2 lemon (to sour the milk)
Method
Pre-heat the oven to gas mark 7 / 210 degrees.
Firstly, we need to make the soured milk.
Put the milk into a glass and squeeze the lemon juice into it. Leave this mixture for around 30 minutes - by which time it should be thicker and lumpier. You may wish to give it a good stir after 15 minutes to let the lemon juice get to all of the milk. If you can't be bothered with all of the this hassle, you can instead replace both the milk and lemon with buttermilk, which is available from most good supermarkets and is usually found with the creams and yogurts.
Weigh the flour into a large ceramic mixing bowl.
Add the salt and mix.
Cube the butter into the flour and, with your fingertips, gently rub the butter into the flour until you have a mixture that resembles fine breadcrumbs - as you would do when making a crumble or other fruit based cake like my banana and pecan cake.
Add the sugar and raisins and mix lightly with a metal spoon or knife.
Make a well in the centre of your mixture.
In a separate small bowl whisk the eggs and the golden syrup together, until combined and darker in colour.
Pour the eggs, golden syrup and soured milk (or buttermilk) into the well in the dry mixture and, using your hands, combine the mixture together for a couple of minutes. Be careful not to overwork the mixture, just lightly combine.
The dough will be quite wet, but you should be able to bring it all together in the bowl without it completely sticking to the sides of the bowl! If it is very wet, add a little more flour until it is working well.
Tip the dough out of the bowl, onto a lightly floured surface and press it out until around 3cm thick.
Use a cutter of your preferred shape and size to cut out your scones from the dough. Place the cut shapes onto a baking tray or sheet, leaving a small space between them. Note that they do not spread that much so don't worry if you need to cram one more on the sheet - just go for it!
Place them in the centre of the oven for 10minutes - until the tops are lightly coloured / golden and they are hollow sounding to tap on the base. Transfer immediately onto a cooling rack.
Serve, as always, with cream then jam - or should it be jam then cream - you decide! It is the age old argument.
This recipe should make a bakers dozen, but this will depend on the cutter you use!
Katie xx
Ingredients
8oz self raising flour
pinch of fine salt
2 oz unsalted butter (or omit the salt and use salted butter, as I did)
1oz golden caster sugar
100g raisins or sultanas (whichever you prefer - or you can omit)
1 whole egg + 1 egg yolk
1tbsp golden syrup
100ml milk
1/2 lemon (to sour the milk)
Method
Pre-heat the oven to gas mark 7 / 210 degrees.
Firstly, we need to make the soured milk.
Put the milk into a glass and squeeze the lemon juice into it. Leave this mixture for around 30 minutes - by which time it should be thicker and lumpier. You may wish to give it a good stir after 15 minutes to let the lemon juice get to all of the milk. If you can't be bothered with all of the this hassle, you can instead replace both the milk and lemon with buttermilk, which is available from most good supermarkets and is usually found with the creams and yogurts.
Weigh the flour into a large ceramic mixing bowl.
Add the salt and mix.
Cube the butter into the flour and, with your fingertips, gently rub the butter into the flour until you have a mixture that resembles fine breadcrumbs - as you would do when making a crumble or other fruit based cake like my banana and pecan cake.
Add the sugar and raisins and mix lightly with a metal spoon or knife.
Make a well in the centre of your mixture.
In a separate small bowl whisk the eggs and the golden syrup together, until combined and darker in colour.
Pour the eggs, golden syrup and soured milk (or buttermilk) into the well in the dry mixture and, using your hands, combine the mixture together for a couple of minutes. Be careful not to overwork the mixture, just lightly combine.
The dough will be quite wet, but you should be able to bring it all together in the bowl without it completely sticking to the sides of the bowl! If it is very wet, add a little more flour until it is working well.
Tip the dough out of the bowl, onto a lightly floured surface and press it out until around 3cm thick.
Use a cutter of your preferred shape and size to cut out your scones from the dough. Place the cut shapes onto a baking tray or sheet, leaving a small space between them. Note that they do not spread that much so don't worry if you need to cram one more on the sheet - just go for it!
Place them in the centre of the oven for 10minutes - until the tops are lightly coloured / golden and they are hollow sounding to tap on the base. Transfer immediately onto a cooling rack.
Serve, as always, with cream then jam - or should it be jam then cream - you decide! It is the age old argument.
This recipe should make a bakers dozen, but this will depend on the cutter you use!
Katie xx
Tuesday 10 April 2012
duck egg sponge cake . . .
. . . with lemon and lime drizzle!
I've never made sponge cake with duck eggs in the past, but I have heard so much about them recently that I thought I better give it a go. Duck eggs are much larger and the yolks are proportionally bigger than the yolk, when compare to a hens egg. I'm not sure what impact this has on the baking process, but I have noted that the mixture was much less fluid and it did not rise that much. However, the taste is phenomenal and the sponge is not heavy or cakey.
The measurements of ingredients in a traditional sponge cake are based on the weight of an egg. Over time, people tend not to weigh the eggs and work on an assumption that a medium hens egg weighs around 2oz. You would therefore place 2oz of the other three main ingredients (butter, sugar and flour) in with the mix, for each egg.
In this instance, I have used two duck eggs, each weighing around 3oz each. You should weigh your duck eggs first and then place equal measures of the other three main ingredients, to ensure a suitable consistency.
I have made this sponge into a simple lemon and lime drizzle cake, but this is optional!
In this instance, I have used two duck eggs, each weighing around 3oz each. You should weigh your duck eggs first and then place equal measures of the other three main ingredients, to ensure a suitable consistency.
I have made this sponge into a simple lemon and lime drizzle cake, but this is optional!
6oz unsalted butter
6oz golden caster sugar, or light brown soft sugar
2 duck eggs
few drops of vanilla extract
splash of milk
6oz self-raising white flour
for the topping
1 lemon
1 lime
50-100g golden caster sugar
method
Pre-heat the oven to gas mark 4. Grease the sides and line the base of a cake tin of your own liking! (at least 2lb tin).
Cream the butter and sugar together in an electric mixer, or by hand with a wooden spoon.
in a smaller separate bowl, lightly whisk the eggs. Add the eggs to the sugar and butter, a little at a time, beating thoroughly in-between, or with the electric mixer continuously.
Add a few drops of vanilla extract and mix again.
Add a splash of milk, maybe 50ml and mix again.
Sift the flour into the mixture, a little at a time, and fold in until all combined.
Be sure to lift the flour out of all the nooks and crannies as it has a habit of creating little pockets of itself within the mixture.
Once combined, spoon the mixture into the cake tin, level with a palette knife or spatula, and transfer to the middle shelf of the oven for 35-40 minutes, or until golden brown on top and a skewer inserted into the centre of the cake, comes out clean.
When baked, remove from the oven and stand on a wire rack.
Mix together the juice of the lime and lemon with the sugar and spoon over the hot cake.
Leave the cake to cool whilst a sugar crust forms on top of the cake and the lemon and lime is absorbed into the cake. yummy!
Katie xx
6oz golden caster sugar, or light brown soft sugar
2 duck eggs
few drops of vanilla extract
splash of milk
6oz self-raising white flour
for the topping
1 lemon
1 lime
50-100g golden caster sugar
method
Pre-heat the oven to gas mark 4. Grease the sides and line the base of a cake tin of your own liking! (at least 2lb tin).
Cream the butter and sugar together in an electric mixer, or by hand with a wooden spoon.
in a smaller separate bowl, lightly whisk the eggs. Add the eggs to the sugar and butter, a little at a time, beating thoroughly in-between, or with the electric mixer continuously.
Add a few drops of vanilla extract and mix again.
Add a splash of milk, maybe 50ml and mix again.
Sift the flour into the mixture, a little at a time, and fold in until all combined.
Be sure to lift the flour out of all the nooks and crannies as it has a habit of creating little pockets of itself within the mixture.
Once combined, spoon the mixture into the cake tin, level with a palette knife or spatula, and transfer to the middle shelf of the oven for 35-40 minutes, or until golden brown on top and a skewer inserted into the centre of the cake, comes out clean.
When baked, remove from the oven and stand on a wire rack.
Mix together the juice of the lime and lemon with the sugar and spoon over the hot cake.
Leave the cake to cool whilst a sugar crust forms on top of the cake and the lemon and lime is absorbed into the cake. yummy!
Katie xx
Friday 6 April 2012
easter nests
Easter simply wouldn't be Easter without these delightful chocolate treats. Commonly made with cornflakes or rice krispies, I prefer to use shredded wheat to make them look ultra nesty! lets hope none of the eggs hatch.
It is best to use milk chocolate for this recipe, however, a mixture of both milk and dark can be nice if you prefer them not to be too sweet. Just remember that the sweetness will come from the chocolate only, so you will need to have more milk chocolate than dark, if you are mixing the two.
Makes approx 18 cupcake size, but its always a bit of fun to make different sizes!
Ingredients
400g shredded wheat
250g good quality milk chocolate (or a mixture of milk and dark - see above)
200g sugar coated chocolate eggs, or other little treats to fill in the nests
Method
In a large mixing bowl, break the shredded wheat up until it is small shreds and there are as few big lumps.
In a smaller bowl, break the chocolate into equal little pieces and place in the microwave for 1 minute, then remove, stir and repeat until the chocolate is melted - be careful not to burn or boil it.
Once melted, pour the chocolate into the shredded wheat and mix together until all the shreds are covered and the mixture comes together.
Set out cupcake cases in a cupcake baking tray and spoon the mixture into each case.
Push 2 or 3 of the sugar coated eggs into the centre of each nest and set the tray to the side to set the chocolate. There is no baking, I just use the cupcake baking tray as a support, so that the nest remain nice and round until they are completely set. Unless it is a particularly hot day, the nest should set out of the fridge, however, if you need them quickly, then place the trays in the fridge to help them set quicker.
Marvellous stuff! Enjoy with a glass milk (possibly for dipping...just a suggestion!)
Katie xxx
It is best to use milk chocolate for this recipe, however, a mixture of both milk and dark can be nice if you prefer them not to be too sweet. Just remember that the sweetness will come from the chocolate only, so you will need to have more milk chocolate than dark, if you are mixing the two.
Makes approx 18 cupcake size, but its always a bit of fun to make different sizes!
Ingredients
400g shredded wheat
250g good quality milk chocolate (or a mixture of milk and dark - see above)
200g sugar coated chocolate eggs, or other little treats to fill in the nests
Method
In a large mixing bowl, break the shredded wheat up until it is small shreds and there are as few big lumps.
In a smaller bowl, break the chocolate into equal little pieces and place in the microwave for 1 minute, then remove, stir and repeat until the chocolate is melted - be careful not to burn or boil it.
Once melted, pour the chocolate into the shredded wheat and mix together until all the shreds are covered and the mixture comes together.
Set out cupcake cases in a cupcake baking tray and spoon the mixture into each case.
Push 2 or 3 of the sugar coated eggs into the centre of each nest and set the tray to the side to set the chocolate. There is no baking, I just use the cupcake baking tray as a support, so that the nest remain nice and round until they are completely set. Unless it is a particularly hot day, the nest should set out of the fridge, however, if you need them quickly, then place the trays in the fridge to help them set quicker.
Marvellous stuff! Enjoy with a glass milk (possibly for dipping...just a suggestion!)
Katie xxx
Sunday 18 March 2012
millionaire shortbread
Ingredients
for the shortbread
250g plain flour
75g caster sugar
175g butter
for the caramel
175g butter
175g soft light brown sugar
1 x 397 tin of condensed milk
4 tbsp golden syrup
Press the biscuit dough into the base of the tin, prick with a fork a few times and place on the middle shelf of the oven for 20 minutes, until slightly golden on top and firm to touch.
Allow the biscuit to cool completely before applying the next layers!
Now, for the caramel. Place the butter, sugar, golden syrup and condensed milk into a saucepan, over a low heat. Stir the ingredients lightly until the butter has melted and the sugar has dissolved. Turn the heat up until the mixture starts to bubble and then, retaining this heat, stir the mixture in an instance fashion for 5 minutes until it is thick, gooey and fudge-e-licious. Do not stick your finger in it to taste, it is very hot (learn from my mistakes).
Pour the caramel over the cooled biscuit and set this to one side until completely cooled again.
Lastly! break the chocolate into pieces and melt in a bain-marie (bowl over a saucepan of simmering water). Pour the chocolate over the caramel and, once again, allow to cool.
for the shortbread
250g plain flour
75g caster sugar
175g butter
for the caramel
175g butter
175g soft light brown sugar
1 x 397 tin of condensed milk
4 tbsp golden syrup
for the topping
200g chocolate
Method
Pre-heat the oven to Gas Mark 4. Lightly grease a square edge tin (swiss roll tin if you have one).
Firstly, the shortbread; place the flour and sugar in a large bowl and mix. Cut the butter into cubes, place in with the flour and sugar and, using the tips of your fingers, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. This may take up to 5 minutes. Then work the mixture together until it is more dough like.
Allow the biscuit to cool completely before applying the next layers!
Now, for the caramel. Place the butter, sugar, golden syrup and condensed milk into a saucepan, over a low heat. Stir the ingredients lightly until the butter has melted and the sugar has dissolved. Turn the heat up until the mixture starts to bubble and then, retaining this heat, stir the mixture in an instance fashion for 5 minutes until it is thick, gooey and fudge-e-licious. Do not stick your finger in it to taste, it is very hot (learn from my mistakes).
Pour the caramel over the cooled biscuit and set this to one side until completely cooled again.
Lastly! break the chocolate into pieces and melt in a bain-marie (bowl over a saucepan of simmering water). Pour the chocolate over the caramel and, once again, allow to cool.
Cut into equal portions and serve, as ever, with a cup of rosie lea xx
Sunday 4 March 2012
baked apple cheesecake
I've yet to come across a cheesecake that beats my mum's recipe, so this endeavour is going to be particularly challenging. I know she uses full fat cream cheese, and I know she uses sour cream. Other than that, I am at a loss. I could pick up the phone, give her a call and replicate her genius, but where's the fun in that!
I've always loved baked cheesecake over set cheesecake - although I inherited a great recipe for a white chocolate and raspberry set cheesecake from a friend, which is simply delicious - so baked it is! I've spent most of the weekend with my head in cook books and scanning google in search of inspiration for this recipe. It would appear that there is such variation in approach; difference cheeses, quantities and accompaniments.
Cream cheese, mascarpone, sour cream and lemons pack the punches in this voluptuously creamy baked piece of heaven that melts in the mouth and soothes even the coldest of souls.
Ingredients
juice of half a lemon
- - - -
200g digestive biscuits
100g unsalted butter
- - - -
400g full fat cream cheese
250g mascarpone cheese
150ml sour cream
200g soft light brown sugar
juice of half a lemon
4 eggs
80g plain flour
- - - -
Method
The great thing about this recipe is that you don't need much apparatus, and you certainly don't need an electric mixer. I large mixing bowl, 1 small measuring bowl, a small saucepan and a 23" loose base or clip tin.
Pre-heat the oven to gas mark 4.
Bash up the biscuits - I don't care how - but here are 2 methods:
Melt the butter in a microwave and mix into the bashed up biscuits. Press the biscuits into the base of the clip tin, taking a little up the side of the tin as well. Press down firmly with the base of a glass or with your fist, so it is all compressed - if you don't do this it will fall apart when you cut it. Place the tin in the fridge for at least half an hour to cool and set the biscuit base.
Peel, core and thinly slice the apples, place them in the saucepan with the golden caster sugar and water. Gently warm over a medium heat for 5 minutes until slightly softened. We're not looking to cook them thoroughly as they will cook through with the cheesecake in the oven. Strain, run under a cold tap in a sieve and leave to one side to cool. Once cooled, squeeze over the juice of half the lemon and spread the slices over the biscuit base into a level layer.
In a large mixing bowl, mix together the cream cheese, sour cream, caster sugar and remaining lemon juice. In a small bowl, whisk together the eggs and add a little at a time to the cheese mixture, making sure you combine thoroughly. Sift in the plain flour and mix well. Pour the mixture over the apples and the biscuits.
Bake on the middle shelf for 50minutes at gas mark 4, then turn the oven off and leave to cool completely in the oven - this prevents it from cracking as it cools. If it does crack then cover it in fruit, icing sugar, or just live with the cracks - nothing is perfect!
Once the cheesecake is cooled, give your mates a call, brag about it and then tuck in. With or without your friends, but always with a cup of tea.
Katie xx
I've always loved baked cheesecake over set cheesecake - although I inherited a great recipe for a white chocolate and raspberry set cheesecake from a friend, which is simply delicious - so baked it is! I've spent most of the weekend with my head in cook books and scanning google in search of inspiration for this recipe. It would appear that there is such variation in approach; difference cheeses, quantities and accompaniments.
Cream cheese, mascarpone, sour cream and lemons pack the punches in this voluptuously creamy baked piece of heaven that melts in the mouth and soothes even the coldest of souls.
- - - -
2 cooking apples (around 300g once pealed, soured and sliced)
100g golden caster sugar
100ml waterjuice of half a lemon
- - - -
200g digestive biscuits
100g unsalted butter
- - - -
400g full fat cream cheese
250g mascarpone cheese
150ml sour cream
200g soft light brown sugar
juice of half a lemon
4 eggs
80g plain flour
- - - -
Method
The great thing about this recipe is that you don't need much apparatus, and you certainly don't need an electric mixer. I large mixing bowl, 1 small measuring bowl, a small saucepan and a 23" loose base or clip tin.
Pre-heat the oven to gas mark 4.
Bash up the biscuits - I don't care how - but here are 2 methods:
1. place them in a blender and mix into a frenzy.
2. place them into a plastic bag, loosely held, and bash with a rolling pin - this is the one for me!
Melt the butter in a microwave and mix into the bashed up biscuits. Press the biscuits into the base of the clip tin, taking a little up the side of the tin as well. Press down firmly with the base of a glass or with your fist, so it is all compressed - if you don't do this it will fall apart when you cut it. Place the tin in the fridge for at least half an hour to cool and set the biscuit base.
Peel, core and thinly slice the apples, place them in the saucepan with the golden caster sugar and water. Gently warm over a medium heat for 5 minutes until slightly softened. We're not looking to cook them thoroughly as they will cook through with the cheesecake in the oven. Strain, run under a cold tap in a sieve and leave to one side to cool. Once cooled, squeeze over the juice of half the lemon and spread the slices over the biscuit base into a level layer.
In a large mixing bowl, mix together the cream cheese, sour cream, caster sugar and remaining lemon juice. In a small bowl, whisk together the eggs and add a little at a time to the cheese mixture, making sure you combine thoroughly. Sift in the plain flour and mix well. Pour the mixture over the apples and the biscuits.
Bake on the middle shelf for 50minutes at gas mark 4, then turn the oven off and leave to cool completely in the oven - this prevents it from cracking as it cools. If it does crack then cover it in fruit, icing sugar, or just live with the cracks - nothing is perfect!
Once the cheesecake is cooled, give your mates a call, brag about it and then tuck in. With or without your friends, but always with a cup of tea.
Katie xx
Tuesday 14 February 2012
red devil's cake with passion fruit buttercream icing
Over the weekend it dawned on me that I should create a valentines treat. However, for anyone who knows me, they'll know that I'm not the most romantic person in the world. I like meaning and thought, but I'm not particularly interested in things being in the shape of hearts or coloured in every shade of pink, just for the sake of it!
So, when I challenged myself to find a new recipe for a valentines cake, I knew only too well that I could never be satisfied if it was simply a victoria sponge with a few drops of pink food colouring added to the mixture - That would have been a pathetic attempt. All the e-numbers would have left me on a terrible downer in the evening - not really want you want on Valentine's Day.
My first thought was to make a red velvet cake, but a genuine red velvet cake, not one pumped full of red food colouring as so many are these days. I conducted some research to discover that the red colour of a traditional red velvet cake comes from a reaction between cocoa and buttermilk. However, the traditional red velvet cake is a great deal earthier in colour, almost like a dull terracotta. A friend of mine, Linda, then passed a recipe onto me for a red devil's cake, which I have adapted slightly. Perfect! And for the topping...well, nothing compares to passionfruit. Delightful!
Ingredients for the chocolate mixture (in saucepan)
150g good quality dark chocolate, minimum 70-80% cocoa solids
4oz soft light brown sugar
6oz buttermilk
vanilla extract
1 egg yolk (keep the white for the egg mixture below)
Ingredients for the cake mixture (in large mixing bowl)
125g unsalted butter, softened
200g golden caster sugar
2 egg yolks (keep the whites for the egg mixture)
4oz whole-milk
250g self-raising flour
2 tsp bicarb
1 tbsp warm water
Ingredients for egg white mixture (in electric mixer - if you have one)
3 egg whites (from eggs above)
Ingredients for buttercream
2oz unsalted butter, softened
2 passionfruit
8oz icing sugar
Method
Pre-heat the over to gas mark 4 (180 degrees). Grease the base and sides of a 23" inch tin.
Firstly, the chocolate mixture. Break the chocolate into pieces and place in a saucepan. Add the buttermilk, sugar and vanilla extract. Place over a low heat and warm through until the chocolate is melted and the mixture is smooth. Turn off the heat. Lightly whisk the egg yolk in a bowl and add to the chocolate mixture. Mix thoroughly until the mixture has thickened slightly. Put the mixture to one side to cool slightly.
Now for the cake mixture. In a large mixing bowl, cream the butter with the sugar. In a small bowl lightly whisk the egg yolks with the milk and add to the cake mixture. Sieve the flour into the mixture, a little at a time, combining it in as you go. Dissolve the bicarb in the warm water and then add to the mixture, mixing thoroughly.
Pour the cooled chocolate mixture into the cake mixture and mix together until combined. I would suggest using your spatula to get into all of the nooks and crannies as the cake mixture has a habit of sticking to itself. If you have the urge to plunge your entire face into the mixture then it is ready.
In an electric mixer, if you have one, whisk the egg whites to a soft creamy peak. Gently fold the egg whites into the mixture, a little at a time, taking care not to knock the air out of the eggs.
Once completely combined, pour the mixture into the greased tin and place on the top shelf of the oven for 50 minutes or until a clean skewer, inserted into the centre of the cake, comes out clean.
Allow the cake to cool completely on a wire rack, before icing. And on that note, for the icing; cream the butter in a mixing bowl. Because we don't want any passionfruit pips in the buttercream, you should sieve the fruit pulp into a small bowl so you only have the juice. Add the juice to the butter and mix well. Sieve the icing sugar into the buttercream mixture, a little at a time, and combine until it is a smooth and pale consistency but still easy enough to spread. You may need slightly more or less icing sugar, depending on how much juice the passion fruits contributed.
Spread the buttercream over the surface of the cooled cake and serve. When this cake is cut, it is a deep red earthy colour that I had been looking for.
Enjoy, as ever, with a brew (or perhaps a snuggle)
Katie xx
So, when I challenged myself to find a new recipe for a valentines cake, I knew only too well that I could never be satisfied if it was simply a victoria sponge with a few drops of pink food colouring added to the mixture - That would have been a pathetic attempt. All the e-numbers would have left me on a terrible downer in the evening - not really want you want on Valentine's Day.
My first thought was to make a red velvet cake, but a genuine red velvet cake, not one pumped full of red food colouring as so many are these days. I conducted some research to discover that the red colour of a traditional red velvet cake comes from a reaction between cocoa and buttermilk. However, the traditional red velvet cake is a great deal earthier in colour, almost like a dull terracotta. A friend of mine, Linda, then passed a recipe onto me for a red devil's cake, which I have adapted slightly. Perfect! And for the topping...well, nothing compares to passionfruit. Delightful!
Ingredients for the chocolate mixture (in saucepan)
150g good quality dark chocolate, minimum 70-80% cocoa solids
4oz soft light brown sugar
6oz buttermilk
vanilla extract
1 egg yolk (keep the white for the egg mixture below)
Ingredients for the cake mixture (in large mixing bowl)
125g unsalted butter, softened
200g golden caster sugar
2 egg yolks (keep the whites for the egg mixture)
4oz whole-milk
250g self-raising flour
2 tsp bicarb
1 tbsp warm water
Ingredients for egg white mixture (in electric mixer - if you have one)
3 egg whites (from eggs above)
Ingredients for buttercream
2oz unsalted butter, softened
2 passionfruit
8oz icing sugar
Method
Pre-heat the over to gas mark 4 (180 degrees). Grease the base and sides of a 23" inch tin.
Firstly, the chocolate mixture. Break the chocolate into pieces and place in a saucepan. Add the buttermilk, sugar and vanilla extract. Place over a low heat and warm through until the chocolate is melted and the mixture is smooth. Turn off the heat. Lightly whisk the egg yolk in a bowl and add to the chocolate mixture. Mix thoroughly until the mixture has thickened slightly. Put the mixture to one side to cool slightly.
Now for the cake mixture. In a large mixing bowl, cream the butter with the sugar. In a small bowl lightly whisk the egg yolks with the milk and add to the cake mixture. Sieve the flour into the mixture, a little at a time, combining it in as you go. Dissolve the bicarb in the warm water and then add to the mixture, mixing thoroughly.
Pour the cooled chocolate mixture into the cake mixture and mix together until combined. I would suggest using your spatula to get into all of the nooks and crannies as the cake mixture has a habit of sticking to itself. If you have the urge to plunge your entire face into the mixture then it is ready.
In an electric mixer, if you have one, whisk the egg whites to a soft creamy peak. Gently fold the egg whites into the mixture, a little at a time, taking care not to knock the air out of the eggs.
Once completely combined, pour the mixture into the greased tin and place on the top shelf of the oven for 50 minutes or until a clean skewer, inserted into the centre of the cake, comes out clean.
Allow the cake to cool completely on a wire rack, before icing. And on that note, for the icing; cream the butter in a mixing bowl. Because we don't want any passionfruit pips in the buttercream, you should sieve the fruit pulp into a small bowl so you only have the juice. Add the juice to the butter and mix well. Sieve the icing sugar into the buttercream mixture, a little at a time, and combine until it is a smooth and pale consistency but still easy enough to spread. You may need slightly more or less icing sugar, depending on how much juice the passion fruits contributed.
Spread the buttercream over the surface of the cooled cake and serve. When this cake is cut, it is a deep red earthy colour that I had been looking for.
Enjoy, as ever, with a brew (or perhaps a snuggle)
Katie xx
Tuesday 24 January 2012
haggis and onion tart
Ingredients
500g of shortcrust pastry (shop bought or homemade - whichever you have time for!)
1 large onion sliced (or a couple of small ones)
900g haggis (or 2 x 1lb / 454g)
200ml chicken stock
2tbsp whiskey
2 egg whites
Method
heat a tbsp of groundnut oil in a frying pan. Add the onions and cook over a medium heat for 5-8 minutes, until they are soft and clear.
Remove the haggis mix from its packing / bagging and slice it into smaller pieces. Add this to the onions.
Pour the chicken stock and whiskey over the haggis and heat until hot through and the ingredients are combined.
Leave the mixture to one side to cool.
Roll out your shortcrust pastry to around 5mm thick and wide enough to place over a 23inch clip tin, or similar. Roll out the pastry over the tin and gentle ease it into the tin.
Line the top of the pastry with parchment paper, fill with baking beads and place in the oven on Gas Mark 5 for 15 minutes. Remove the pastry from the oven, remove the beads and brush the entire pastry base and sides with the egg whites, which should be lightly beaten before hand. This seals the pastry.
Place the pastry case back in the oven for a further 10minutes, but without the parchments or the beads.
Remove the case from the oven and sit on a wire rack. Spoon the haggis mixture into the pastry case and level over with a palette knife or spatula.
Leave to cool completely before serving. Can be eaten cold or re-heated to warm.
Katie xx
Monday 23 January 2012
fair fa' your honest, sonsie face . . .
...great chieftain o' the puddin-race!
This week it is Burn's night, and I'm ready for it. Got me haggis, got me neeps an' got me tatties. I'll have a proper Burns night supper on Wednesday, but I'd like to make something else too. Last years Haggis sausage rolls went down extremely well at work and at home, but perhaps a wee Haggis Tart or pie this year. Watch this space for the only commitment to a savoury dish I am willing to share on this blog; year in, year out.
'mon - Gie her a haggis!
This week it is Burn's night, and I'm ready for it. Got me haggis, got me neeps an' got me tatties. I'll have a proper Burns night supper on Wednesday, but I'd like to make something else too. Last years Haggis sausage rolls went down extremely well at work and at home, but perhaps a wee Haggis Tart or pie this year. Watch this space for the only commitment to a savoury dish I am willing to share on this blog; year in, year out.
'mon - Gie her a haggis!
Sunday 15 January 2012
bakers block
I haven't signed into my blog account for 10 weeks. This, dear reader, is an unfamiliar and unexpected form of abstinence. What makes this even more startling is that, for the same 10 week period, I haven't baked anything. Nothing. Not even a cheeky mince pie over Christmas. My KitchenAid is clearly showing symptoms of depression and my cookery books are gathering dust.
Something has to change.
I spent today with a rather inspiring friend and together we will conquer the world, but until then, I have been motivated to head back into the Kitchen, don an overly flowery apron and re-aquiant myself with my baking station. First step, as always, light the oven. Done.
Over the past week or so I have been dragged out of an eight week long stress induced coma by the following;
Peter Gabriel - Solsbury Hill
The Postmodernism exhibition at the V&A
A third (and final) visit to the Richmond Pantomime
"you've got the hair of Simply Red"
An unexpected roast dinner at my local
Season 4 of House
Paul Simon - You can call me al
I fully appreciate that some of the above may mean nothing to you. But they mean an awful lot to me. Thank you to all those who had something to do with any of them (especially Paul Simon).
P.S I'm baking a reliable carrot cake but I promise to deliver some new recipes soon. For now, I'm easing back into it all - bear with!
Katie xx
Something has to change.
I spent today with a rather inspiring friend and together we will conquer the world, but until then, I have been motivated to head back into the Kitchen, don an overly flowery apron and re-aquiant myself with my baking station. First step, as always, light the oven. Done.
Over the past week or so I have been dragged out of an eight week long stress induced coma by the following;
Peter Gabriel - Solsbury Hill
The Postmodernism exhibition at the V&A
A third (and final) visit to the Richmond Pantomime
"you've got the hair of Simply Red"
An unexpected roast dinner at my local
Season 4 of House
Paul Simon - You can call me al
I fully appreciate that some of the above may mean nothing to you. But they mean an awful lot to me. Thank you to all those who had something to do with any of them (especially Paul Simon).
P.S I'm baking a reliable carrot cake but I promise to deliver some new recipes soon. For now, I'm easing back into it all - bear with!
Katie xx
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