Posts Tagged: cakes


5
Aug 10

Lucky leftovers

fridge_a.jpg

Sharing a flat has its fair share of ups and downs – after all, none of us are perfect. One thing I continually enjoy though is the ongoing surprises you find hiding in the fridge that can turn a bowl of leftover mash into a meal of the highest order.

Actually – the mash was my doing, I always make far too much than is necessary as it’s a brilliant all-rounder you can turn into any number of things – topping off shepherd’s or cottage pie, mixed into fishcakes, fried with corned beef and an egg to serve as hash or just shaped into cakes, dipped in beaten egg and flour and fried till crisp. An ideal breakfast or a perfectly wonderful weeknight supper served with a couple of rashers of crisp, smokey bacon and a wobbly poached egg.

Today’s lucky finds were: the end of a chunk of gruyere, a little leftover broccoli, an inch of salami and the potato – mixed together, shaped into cakes and fried they made a lunch I’d be pleased to find on any pub menu, served with a splodge of brown sauce.


17
Aug 09

Blondie vs brownie

blondie_560.jpg

The blondie is the delicious opposite of the brownie – as opposed to the dark chocolate treat which is seemingly a more adult affair, this is for those with a sweet tooth and an affection for rich, decadent puddings.

For me, both have their upsides. Well, I can’t think of downsides for either but I guess they both suit certain moods. A brownie for when I’m feeling grown up, a blondie for the kid in me.

This recipe comes from my good friend Lara who runs an underground restaurant – all the rage these days – in South West London, Sheen Suppers (for bookings email sheensuppers@googlemail.com).

There are a few of these places around town and indeed the globe now – the premise being that an amateur chef invites a group of friends, acquaintances and strangers over to pay for a sit down meal in their house. And if this pudding is anything to go by, it’d be worth trying to find one in your area!

The recipe makes about 16-18 small blondies or 12 large ones. A tin 18cm x 32cm is ideal, or a square of similar dimensions.
 
For the blondies

  • 300g good quality white chocolate, chopped into very small bits
  • 150g unsalted butter, cubed
  • 1 level tbsp of grated fresh ginger – microplane grated is best (no fibres)
  • 1 vanilla pod
  • 300g soft brown sugar
  • 3 medium eggs
  • 175g plain flour

Ginger Cream

  • 1pt double cream
  • 4tbsp golden syrup
  • 1 lvl tbsp ground ginger


Method

Pre-heat your oven to 180°C.
 
In a large bowl, beat together eggs, sugar and vanilla pod scrapings.

Melt together 200g of the choc and butter on a low heat in a bowl set over a saucepan of simmering water. Cool for 5 minutes so you don’t scramble the eggs and add to the egg/sugar mixture.

When well mixed, add the flour – don’t beat the life out of it but do carefully make sure it’s properly mixed.

Mix in the ginger and taste. It should be there but should not overpower the fudgy flavour of the chocolate.

Stir in remaining chocolate bits and pour into the tray (they need to be small so they melt quickly and don’t sink). Tap the tin a couple of times to get rid of big bubbles.

Cook for 35 minutes, testing at 30. They are ready when an inserted skewer comes out cleanish – some stickiness is fine and in fact, desired.
 
For the ginger cream, combine ingredients and whip to desired thickness.

Serve the brownies either warm or cool – you may find it easier to cut them once cooled though – with a dollop of cream on top.


19
May 09

Oldie but goodie recipes from yesteryear

cf_560.jpg

The resurgence of home-baking has led me on a trip down memory lane – scouring old cookbooks, newspaper clippings, my parents’ and grandparents’ collections looking for inspiration and some edible memories from my childhood.

 

There was plenty to work through – from the fantastic to the slightly strange (the Eighties are responsible for some seriously weird kitchen inventions – crisp-topped cheesey bakes, anyone?). Whatever they are, most carry fond memories.


When I was asked to rustle up some cakes for a charity sale the first thing that came to mind were the classic chocolate cornflake cakes – quick, easy and delicious.

 

A week or so later I was invited to a bring-your-own picnic. I suspected an upmarket version of these sticky treats would do the trick and these childhood favourites became a nostalgic, grown-up treat. 

 

Grown-up chocolate cornflake cakes

 

Ingredients (makes about 30)

 

  • 160g cornflakes
  • 8tbs golden syrup
  • 200g very good dark chocolate
  • 110g butter

 

Method

 

Melt the syrup, butter and chocolate over a low heat until smooth. Remove from the heat and mix in the cornflakes, gently but thoroughly until they are all coated. Place spoonfuls of the mixture either into fairy-cake cases or just onto a plate or baking sheet and allow to cool – they will set as they do so.

 

If you like (and you want to go for a bit of kitsch-cool) decorate with hundreds and thousands or edible glitter – or both!

 

Featuring WPMU Bloglist Widget by YD WordPress Developer