Cupcake Chocolat-Toes!

Sweltering Summer is here & the garden is flourishing fabulously, although the heatwave has played havoc with plans for doing any gardening!  The bees have been busy collecting their nectar & blossoms are blooming in abundance, inspiring me to create some Summery sugar art.

As you may have seen on my social media, I love making sugar shoes (usually with some of my handmade sugar paste roses perched prettily on top).  They’re definitely not for eating though, as they set like porcelain (plus it takes me at least a couple of days to make everything & I might just cry).  Simple or sassy, shoes are a wonderful way to bring a smile & shouldn’t just be for your feet!  Since I began making my fancy footwear,  I have tried all kinds of techniques, tools & templates, but always end up using a pair of my favourite shoes as a general guide.  If I’m honest, I prefer to make each one “freehand” so I’m creating something unique & special each time.

My first foray into edible footwear was making swirly stiletto cupcakes for a girly afternoon tea party with friends a few years ago.  At that point, the only cake decorating I’d done was a few blobs of buttercream frosting & although they have evolved considerably since then, I still like to make my little cupcake shoes for special occasions.  These sumptuously sweet stilettos are really easy to make & baking beginner friendly – the hardest part is deciding how to decorate them.  Because I wanted this to be for everyone’s level of ability, I would suggest using ready-made biscuits for the sole & heel in this recipe.  Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

For the Cupcakes (12):
2 large Eggs
4oz Butter (unsalted & room temperature, slightly softened)
3oz Self-Raising Flour
1oz Cocoa Powder
1 teaspoon Instant Coffee (trust me on this, it will make the chocolate flavour more chocolatey)
4oz Sugar (I use my homemade vanilla sugar – pop a vanilla pod in a jar of sugar overnight & that’s it!)
A splash of Semi-Skimmed Milk (about 2 teaspoonsful)

For the Buttercream:
6oz Butter (unsalted, room temperature)
12oz Icing Sugar
Optional:
A few drops of your favourite food colour (try using the gel colours, as the ones from the supermarket tend to make your mixture go watery & the colours weak – I use PME Cake Decorating natural food colours)

(If you’re going to pipe flowers, remember to colour a small amount of the buttercream green for the leaves)

Decorations:
12 Chocolate Finger Biscuits or Ice Cream Cones (for the heels)
12 Plain long flat Biscuits (such as Langue-de-Chat biscuits)
(Tip: have some spares in case of breakages)
Edible Glitter, Pearls, Sugar Strands, Jelly Sweets or Sugar Flowers (you can buy these ready-made in supermarkets)

What to do:

First of all, pre-heat the oven to 190*C.  Prepare your tray – get a patty tin & line with a dozen cupcake cases, then set aside while you make the cake mixture.

Put the butter & sugar into a large mixing bowl.  Give it all a good whisk with the electric mixer (or a wooden spoon) until it turns a pale golden cream colour.

Add an egg to the mixture, then slowly mix this in to begin with until just combined.  Give it a firm whisking until the mixture is smooth.  Repeat with the second egg.

Stir the coffee & cocoa powder into the flour, then sift it into the wet mixture.  Fold the flour in using a spatula or a metal spoon & making smooth figure of eight movements to incorporate the flour into the wet mixture.  A metal spoon will cut any air bubbles, whereas a wooden spoon will knock them out & you’ve just spent ages whisking them in.

Once your mixture is completely smooth, divide as equally as you can into the cupcake cases.

Bake in the centre of the oven for 18-20 minutes, depending on your oven, until they are nicely risen.  To check if they are cooked, get a spaghetti stem & poke it in the middle – if it comes out clean, they’re done.

Remove your cupcakes from the tray & pop them onto a cooling rack.  Leave until fully cooled.

Now you’re ready to start decorating & will need your buttercream.  Put the butter in a bowl & beat until smooth, then spread it around the base of your bowl (so the sugar will stick to it).

Carefully, without causing a dust cloud, tip all the icing sugar on top of the butter.

Get a spatula & press the sugar into the butter, scooping it in from the sides of the bowl, flipping it over & repeating.  It will only take you a few moments & your arm might ache a bit, but it will create a smooth buttercream without the puff of sugar an electric mixer would give you!

Once combined, you’re ready to start getting creative with your cupcakes!  If you’re colouring your buttercream, add a couple of drops of colour & whisk into the mixture , adding a little more until you get the colour you like (please read the instructions on the bottle).  Usually, I only add about 4 drops as these gel colours are quite true to colour & don’t require much.

Once you’re happy with your buttercream, pop in a piping bag with your preferred nozzle & get swirling!  For a large swirl covering the whole cake, start at the outer edge & pipe slowly around your cupcake, heading towards the centre & finish with a swirl in the middle.  If you’re not sure how, my tip is to practise on a piece of greaseproof paper a few times beforehand.  You can always scoop the buttercream back into the piping bag when you’re ready (no point in wasting all that hard work you’ve put in!).

Put the cupcakes on the serving plate or board that you will be using to present them (once they’re made, you want to be able to move them easily).  Leave a couple of inches space between them.

Push a biscuit into the buttercream roughly at a 45 degree angle & put your “heel” under the free end of the biscuit.  Use a splodge of buttercream to hold it in place & pipe a swirl or two to make it look pretty.

Time to add some sparkle!  Decorate the buttercream on your cupcake “toes” with a sprinkle of edible glitter, pearls, sugar strands, jelly sweets or sugar flowers – it’s your creation, so make it how you like!  Use long multi-coloured sugar laces to create bows or straps on your heels too – try plaiting a few together to make a thicker shoe strap.  Because I had some sugar paste leftover, I made a few roses & leaves for the ones pictured.

That’s it!  Your sparkly shoes are ready to serve!  These are perfect for all kinds of celebrations – afternoon tea, birthdays, Princess parties, wedding or baby showers.   Because they’re so easy to make, these are brilliant for any budding bakers who want to get creative.  They also make the perfect gifts too.

Next time you’re having a few friends over for a special occasion, why not kick it off with some handmade sweet shoe treats & make my Cupcake Chocolat-toes!  Stay hungry!  A 😉 x

 

 

 

 

 

 

 

All On A Summer’s Day!

Summer has arrived & although the sunshine has been a bit shy just lately, there are some fabulous fruits in the shops right now, ripe for the picking.  Summer for me has always meant strawberries & as a child, I would love to both pick & eat them.  We grew them in pots in the garden & sometimes would go strawberry picking at a local farm, but they were always lusciously lovely & the mere scent of strawberries brings back those memories instantly!  Sunny Summer afternoons spent sitting on the grass, sipping a glass of my Mum’s homemade elderflower fizz (now there’s a recipe!) & pretending it was the finest Champagne, the hum of bumble bees buzzing around & warm sunshine on my face, whilst indulging in a beautiful blanket banquet.  This would obviously include a bowl of freshly picked strawberries, washed & dunked in a little sugar before being devoured.  This is why I always smell strawberries before buying them (& probably why I get such funny looks from other shoppers!).  The sweeter the scent, the sweeter the berry!  Sometimes the simplest of treats is the most delicious & satisfying to all the senses – we don’t just eat food with our mouths, all the other senses chip in too!

One of my all time favourite treats is a petite pretty pastry, filled to the brim & adorned with ripe, ruby red strawberries.  To call it a jam tart would not do justice to them, as the jam is simply the sweet glue that bonds these beautiful berries together within the pastry cup.  These delicate delicacies are another of my childhood favourites & tremendously easy to make, all it takes is a little preparation & of course a little patience too.  They also work well with a variety of berries or fruit – try cherries, raspberries, blackberries or blueberries, or why not pineapple, apricots or apples!  Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

For the pastry:
6oz Plain Flour
2oz Salted Butter, room temperature (slightly softened)
2oz Sugar (I use my homemade vanilla sugar – pop a vanilla pod in a jar of sugar overnight & that’s it!)
1 large Egg
1 teaspoon Baking Powder
Zest of half a Lemon & half an Orange, mixed
A little extra Butter & Flour for preparing your baking tin
A little Milk (approx. 2 tablespoons will do)

For the filling:
Half a jar of good quality Strawberry Conserve or Jam
1 punnet fresh ripe Strawberries
300ml fresh Double Cream
1 teaspoon Icing Sugar
1 plastic or metal Drinking Straw (this is an important piece of kitchen equipment!)

What to do:

Firstly, pre-heat the oven to 200*C.  While that’s warming up, prepare your baking tin.  You’ll need a 12 cup patty tin for this recipe.  Simply wipe a little butter around the inside of each cup & sprinkle in some flour on top.  Shake out the excess onto a clean worktop (where you’ll be preparing your pastry later).  This makes your patty tin non-stick & the pastries will be easier to remove after baking.

Now to prepare your strawberries – give them a wash in cold water & drain well (I usually tip them onto a clean tea towel).  This is where your drinking straw comes in!  Push the straw up from the bottom to the top of the berry, all the way through & then pull the tiny strawberry tree from the straw.  Pop those tiny trees in the composter, ready to turn into lovely rich soil for the next plants!  The riper the strawberries are, the easier it is & this will take moments, leaving you with a bowlful of beautiful hulled berries & not a squishy one in sight! 

Stand the strawberries on their end & slice the edges off, then set aside for later (pop them in the fridge on a plate covered up, espcially if it’s a warm day).  Keep the ends to make dinky decorations for your baked tarts.  Slice up the rest of the strawberries into thin slices.  Again, set aside in a dish for later, but separately from your strawberry hearts (in case they give out any juice).

There are a couple of ways to make the pretty heart-shaped strawberry slices like I have.  Either use a small heart-shaped cutter or plunger if you have one or, as the strawberry is naturally shaped that way, simply cut a little V out of the top of the slice & trim the edges to a point at the bottom of the berry.  Make sure you wash your hands after this stage & dry well.

Time to make the pastry cups.  Tip all the pastry ingredients into large mixing bowl.  Using a knife, mix everything together loosely & break up the eggs, then get your hands in & squish the ingredients together to form a firm ball of dough.

Lightly dust your work surface with a little flour & place your ball of pastry on top.  Roll it out until about 3-4mm thick.  If it sticks to your worktop, slide a pallet knife underneath it & add a little more flour to your worktop.  It is a sticky pastry, so don’t worry if it does this (the taste is worth the effort).

Once rolled, take a circle cookie cutter slightly larger than your patty tin & cut out twelve circles.  Place each circle in the prepared tin & using the end of your rolling pin, gently dab each one into place.

Pop half a teaspoon of jam into the centre of each pastry cup & top with some strawberry slices.  As jam grows, please do not be tempted to fill up the pastry cup with huge dollops of it – it will expand & spread all over like molten lava & it will burn.  Leave the spoon in the jam for later, we’re going to use it again after baking.

Place the tarts in the centre of the oven & bake for 8-10 minutes, until the jam is bubbling around the berries & the pastry has turned a golden hue.

Once baked, remove the tin & place on a cooling rack.  Gently slide your pallet knife under each tart & carefully lift out onto your cooling rack.

While your tarts are still warm, scoop another half teaspoon of jam onto the filling of each.  Don’t worry about spreading it over the fruit, it will be fine.  Allow them to cool completely before the next stage.

To get the strawberry pastry decorations I made, you’re going to need a small calyx cutter (or small star) & a small heart cutter.  You can buy these online or at any good baking retailer.

Roll out your pastry as before & cut out a dozen of each shapes, along with a few spares too (just in case!).

Place the hearts on a sheet of greaseproof baking paper on a flat baking tray.  Using your little finger or a small brush, dab a drip of milk on the top centre of the strawberry shape, then pop your star on top & leave a couple of the points hanging over the top.  Press lightly to attach & there you go – one strawberry pastry shape!  Repeat with the rest & brush them all with a little milk (or use your finger to wipe the milk on), then bake for 8-10 minutes in the centre of the oven.

When cooked, use a pallet knife to carefully lift the pastry strawberries onto a cooling rack.  They should lift easily off the greaseproof paper, plus you have a clean baking tray – no washing up!  Leave to rest until completely cooled.   You can make these the day before & pop them in an airtight container until you’re ready to use them.

Once your tarts are cooled, whip your double cream with the icing sugar until thickened & you can make firm swirls with your beaters (the icing sugar helps the cream hold it’s shape when piped).  Scoop into a piping bag with your preferred nozzle (or just a bag with the tip cut off if you like).

Pipe swirls of cream, starting at the outer edge & working your way towards the centre, getting the cream taller as you pipe.

Place the pastry strawberry on top, tilting it at a slight angle & a strawberry heart on either side of the cream.  Repeat until you have decorated them all & set them onto a pretty plate.  If you’re serving them later, cover them & keep in the fridge until then.  They will keep overnight (as long  as nobody eats them!).

That’s it!  Perfect served as part of an elegant afternoon tea, a special soiree, or simply as a sumptuous strawberry treat with a chilled glass of fizz, these plump little pastries will certainly bring some sunshine to your day!  Stay hungry!  A 😉 x

 

 

 

 

Gorgeous Grissini Galore!

It’s been a proper soggy start to Summery June, especially this week (it’s been raining since Monday morning & barely stopped).  The weekend gave us some glorious sunshine & the opportunity to mow the lawns, pot some plants & generally have a tidy up around the garden.  The plants are loving the damp weather, flourishing & flowering all around (especially the peas who have pods on their vines!).  Although we all moan about it, the gardens need a proper downpour every now & then to keep them hydrated & healthy.

On days like these, I like to make my own sunshine & bake some beautiful treats!  Lusciously light sponge cakes, peachy fruit-packed pastries & velvety chocolate chip cookies all do the trick, especially with their heady perfume wafting through the house & the anticipation of tasting them later.  Recently, I rediscovered a treat that we have not made for quite some time: the gorgeous grissini!  These spindly, slender sticks of crisp, handmade bread are delicious with a few juicy olives, sundried tomatoes & of course a pan of my homemade tomato sauce for dunking.  After a long day at work or as pre-dinner nibbles for your guests, these make the perfect carpet-picnic fayre to tide you over until dinner is ready – substantial enough to take the edge off being hungry, but light enough to not affect appetites too much.

Now I’m not going to give you false hope here – they are one of the easiest & tastiest treats to make, but you will need to set aside a whole morning or an afternoon (which is perfect for soggy days!).  As each breadstick is handmade, there is a degree of patience required – you can’t rush this & I personally find it quite relaxing, therapeutic almost.  No machine required, this is all done by pure elbow grease – in fact, the only thing I will recommend is a pastry scraper (an inexpensive flat, flexible piece of plastic that will multi-task in a number of baking jobs, including wiping up worktops afterwards).  If you’re doing this alone, it can take a couple of hours to make a whole batch, so I would highly recommend getting the whole family involved (especially the children – this is great for helping them learn a basic life skill).

This recipe makes about 80-100 grissini, depending on how thin you roll them & I will tell you that the thicker ones have the most deliciously chewy texture, with just enough exterior crispiness too – these taste amazing dunked in a little aged Balsamic Vinegar & olive oil.  Grissini are definitely a ‘prepare in advance’ snack, not for those requiring instant gratification, but the results of your hard work will be rather satisfying.  Ready to get started?  Hands washed, aprons on & here we go!

What you need:

570g Strong Bread Flour (with extra for rolling out, etc)
50g Fine Semolina Flour
350ml Lukewarm Water
12g Dried Yeast
1/2 teaspoon ground Sea Salt
2 tablespoons Extra Virgin Olive Oil

Optional toppings:
2 tablespoons Extra Virgin Olive Oil (for brushing)
4 tablespoons Sesame Seeds
4 sprigs fresh Rosemary, chopped finely (just the leaves, not the stem) – you can use dried Rosemary, approx 2 tablespoons

What to do:

Firstly, mix the yeast with the lukewarm water to dissolve it.  It should go a muddy, light coffee colour.

Tip the flour & semolina into a large mixing bowl, add the sea salt & stir well to combine everything.

Make a well in the middle & pour in the olive oil, followed by the yeast water.  Stir everything with a fork, until it comes together into a nice big ball of rough dough.  Make sure you wipe it around the inside of the bowl thoroughly to pick up any leftover ingredients, until the bowl is virtually clean.

Tip the dough out onto a lightly floured work surface.  Keep the bowl to one side.   Start to knead the dough by placing it in front of you, pushing down & away from you with the heel of your hand.  Then pull it back onto itself, give it a half turn on your worktop & repeat.  Try to get into a rhythm, working at a nice pace & keep the dough moving (if you’re moving too slow here, the dough will stick to the worktop,  so just slide the pastry scraper underneath & flip it back).

Give it a good ten minutes of kneading, as shown in the pictures here, using a little more flour if you need to, but try to avoid it if you can – a sticky dough is a stretchy dough & you need that stretch later on!

After ten minutes, your dough should be elasticated & have a bit of boing to it – roll it into a ball, press your finger gently on the top & if it springs back, it’s done.

Dust the inside of your bowl with a little flour & place the dough inside, giving a little dust of the fine semolina or flour on top.  Smudge a little olive oil onto a sheet of cling film, cover the bowl loosely oil-side down & place in a draught-free, warm place for an hour (warm airing cupboards are brilliant if you have one).  If you don’t have cling film, use a sheet of greaseproof paper oiled in the same way & cover with a tea towel.

While your dough is proving, pre-heat the oven to 220*C  – you want it scorching hot for bread-making & this will give crispness to your grissini.

Prepare a few tins (you’re going to need them) – lightly dust a few flat baking trays with a little coarse semolina flour, just as you would for pizzas.  You don’t need any fancy non-stick stuff, just a regular baking tray should suffice.  Set to one side, ready for your grissini.

Once proved, your dough will have risen to at least double in size & will be slightly domed on top.  Remove the clingfilm & pull the dough out onto a lightly floured worktop.

Using your pastry scraper, cut the dough into four & shape into oval balls – if you’re doing them all plain, just cut a quarter of the dough & leave the rest covered with a tea towel.

Again using that trusty pastry scraper, cut a finger thickness of dough from the ball & roll into a long slender sausage shape, the length of your baking tray.  Use your fingers to pinch the ends off if too long, don’t cut them & keep the ends to one side to make more.  You want your grissini to look rustic, handmade & not just squished out by a machine.  Personally, I like to twist & twirl them to get a nice bobbly sort of  texture when they’ve baked, but it’s up to you how you do it.   Lay each one about half an inch apart, as they grow a little during baking.

You should end up with lots of slender stems of dough on your baking tray.  Place in the centre of the oven for about 10-12 minutes, until lightly golden (if you’re making them slightly fatter, give them 12-14 minutes, but keep an eye on them so they don’t burn).

Remove & lift your grissini onto a cooling rack until ready to serve.  Usually, I tend to bake them on a constant rotation of two trays in the oven while I’m prepping another two trays, until all the dough is used up.

If you’re going to add a little extra to your grissini, roll out as above & lay them on the prepared baking trays.  Brush them with a little olive oil & generously shower with sesame seeds or the Rosemary (or both, which is very tasty).  Bake as above.  One of the best bonuses of this is when all your grissini are baked, there will be a tray of toasted sesame seeds & Rosemary leftover.  These are truly splendid scattered over salads, cheese bakes, roasted tomatoes & even just for dunking a delicious tomato-sauce smothered grissini in.  Keep leftover ones in a little ramekin or glass jar for this purpose.

Once you’re ready to dive into these delectable crisp delights, lay them on a large wooden board surrounded by a selection of petite pots, filled with sundried tomatoes, olives, artichokes & other such delicacies.  If you’re serving these as a starter for a dinner party, add some slices of salami, proscuitto & an array of antipasto.

Make up a small batch of tomato sauce for dipping too (trust me, this is essential with fresh grissini!).  Here’s an easy recipe that you can whip up in a few minutes.  Tip a couple of tins of proper Italian plum tomatoes in a saucepan & squish into smaller pieces (get your hands in there, you’ll wash).  Add a good squeeze of tomato puree, a couple of cloves of freshly chopped garlic, a few fresh Basil leaves (roughly shredded) & a pinch of sugar, along with a few firm twists of black pepper (freshly ground is best) & a pinch of sea salt.  Stir everything together with a glug of olive oil & reduce on a medium heat for a few minutes.  Once it’s all bubbling like glossy hot lava, it’s done!  Turn off the heat, give it a good stir & let it cool for a couple of minutes (as with most hot lava-like sauces, let it rest).  Taste it & adjust the seasoning if you need to, then serve!

Any leftover grissini should keep for a couple of days in an airtight container (I’m being optimistic here, because even though you’ve made what appears to be squillions of slender breadsticks, they will disappear as rapidly as if you only made four).

Next time it’s a soggy day, the kids are bored or you are just out of tasty treats or snacks, just “dough” it & bake a batch of gorgeous grissini!  Heavenly, healthy & handmade – what’s not to love?!  Have a fabulous week & stay hungry!  Aimee  😉 x

 

 

 

 

 

Blossom & Bloom Carrot Cake!

Magnificent March has almost departed & true to form, it’s definitely been “in like a lion & out like a lamb”!  Looking out into the garden at the blue skies, bright sunshine & bud-laden plants, it’s hard to believe that only a couple of weeks ago the willow tree was being whipped around in a frenzy of foliage by a ravaging wind, blowing away the Winter cobwebs & bringing a breath of fresh Spring!  Now things have settled down a bit, the trees & plants who defiantly hung onto their buds & tiny leaves are ready to bloom in the coming weeks.

The Spring Equinox inspired me to make more sugar flowers, including some delicate daffodils & a few tulips, along with a few chocolate bunnies.  If you’ve seen my social media recently, you’ll know I’ve been making modelling chocolate & sugar creations for Mother’s Day & Easter (which is approaching at warp speed!).  Cue several cute bunnies, golden yellow daffodils, pretty roses & heavenly heels!  As I don’t have any moulds or templates, I just used a pair of my shoes as a visual guide, then had a play around until I got the style I wanted.  The pink one contains the most modelling chocolate, mixed with a little fondant to create that pretty pink hue.  The hardest part for me is giving them away & knowing someone might actually eat them (I can’t even think about that!).

Although Spring is a bit unpredictable at times, it’s also a sign of better days to come.  One of those days is the perfect pinnacle of the month, the day we celebrate our Mums & how amazing they are.  It’s not always easy to see what they do for us (we’ve all been a petulant teenager who’s pushed the boundaries a bit), so we should show them our appreciation (we should show it every day, but on this day just a little bit more).  What better way to show your appreciation than by baking a beautiful cake for her!  This oil-free, rich moist carrot cake recipe came from an afternoon of experimenting with another one of my cakes, resulting in a beautifully light, fluffy & fragrant treat.  Lightly spiced, this delicate beauty is perfect for Mother’s Day & let’s face it, Mum should be treated to something special.  Usually, a carrot cake is decorated with a few fondant carrots, but I wanted to make this different so add a few sugar blooms & blossoms to mine as it’s a celebration cake.  It is really easy to make (I’ve made several, just to be sure) & would be a lovely addition to an afternoon tea for your Mum.  Ready to bake it happen?  Hands washed & aprons on, here we go!

What you need:

6oz Self-Raising Flour (plus a little extra for your tins)
6oz Unsalted Butter, at room temp (plus a little extra for your tins)
4oz Vanilla Sugar (pop a vanilla pod in a jar of sugar & leave overnight)
2oz Golden Syrup
3 medium Carrots, grated (about 200g)
Quarter of a heaped teaspoon Ground Ginger
Quarter of a heaped teaspoon Ground Cinnamon
1 heaped teaspoon Baking Powder
3 large Eggs
100g Walnut Pieces

For the Buttercream Filling:
5oz Unsalted Butter
10oz Icing Sugar
Just under 1/4 teaspoon each of Ground Ginger & Cinnamon

Decorations:
9 Walnut Halves, Sugar Flowers or Fondant Carrots (most supermarkets sell these ready made or you could make your own – see further down the recipe for fondant carrot help)

What to do:

Firstly, pre-heat the oven to 170*C & prepare three 7 inch sandwich cake tins (this means you have three ready-made layers & no fiddly cake cutting).

Rub a little butter all around each tin, ensuring it goes all up the sides & then shake a little flour into them, coating all the butter & tip away the excess.  Cut out circles of greaseproof paper the same size as your tin base & pop them inside the tin, ready for your cake mix to go on top.  Set them aside.

Wash & peel the carrots, then grate (I use the attachment on my food processor).  Place on a dry cloth (cheesecloth, muslin or an old clean tea towel will do) & squeeze out the excess moisture.  Set aside.  (I use an old white tea towel & boil wash it so it doesn’t stain).

Do yourself a favour & measure the sugar, syrup & butter into the same mixing bowl, as they will be mixed together – that way, you’re not trying to scrape syrup out of another bowl & won’t get in a sticky mess (trust me on this!).  It’s less washing up too.

Whip up the sugar, syrup & butter together using an electric mixer, until fluffy & a pale cream colour.

Add one egg at a time & beat into the mixture well with the mixer, until all the eggs are combined.

Mix the flour, baking powder, Ginger & Cinnamon together & sift into the wet mixture, then fold together using a spatula or large spoon – stir in a figure of eight around the bowl, ensuring everything is fully combined.  Folding will keep all the lovely air you’ve whipped into the mixture.

Add the carrots & walnuts, stirring gently into the mixture.

Divide into your prepared sandwich tins & bake in the centre of the oven for approximately 20-22 minutes, until risen & golden brown on top.  To test if your cakes are cooked, poke a stem of dried spaghetti into the centre & if it comes out clean, your cakes are done.

Remove your cakes from the oven & place on a cooling rack.  Run a palette knife around the edge of the cake tin to release the cake, then gently transfer onto your cooling rack.  Remove the paper carefully from the base of your cake by pulling it back on itself slowly.

Leave your cakes to cool completely before filling & decorating – the cooler they are, the easier they are to handle.

While they are cooling, time to make the buttercream.  Beat the butter in a bowl with a spatula until smooth & silky, then slowly tip in all the icing sugar & spices.

Press the sugar into the butter, turning your bowl as you go, until you have a smooth but firm buttercream.  You might need a minute here, because it does make your arms ache a bit, but it’s better than a cloud of sugar!  Scoop into a piping bag ready for piping.  If you don’t have a piping bag, just use a little sandwich bag with the corner cut off.

Splodge a little buttercream in the centre of a serving plate, or a pretty dinner plate big enough for your cake, then place your first cake layer onto this.

Pipe small swirls around the edge of the cake – if you’re not sure about using a nozzle, just use the plain bag & pipe little splodges around the edge to make an outer circle.

Fill the centre of the circle with buttercream, smoothing over to cover the cake.

Place the next cake layer on top, then repeat until you have a clean layer of cake on top.  Here’s a little tip: if your top layer of cake is a bit uneven on top, flip it over – the bottom will be flat & smooth, then you have a lovely even surface, perfect for decorating (you’re welcome!).

Pipe a small swirl in the centre of your cake & top with either a walnut half, little fondant carrots or sugar flowers.  Repeat around the edge of the cake at intervals (I usually do 8 around the edge & one in the middle).

As you can see from my cake, I made some sugar flowers along with fondant carrots & a little chocolate bunny.  You can buy sugar flowers & fondant carrots ready made, but they are also lots of fun to make.  Get some pretty coloured fondant or sugar paste (most supermarkets sell these), a few fine tipped paintbrushes & have a go!

To make little fondant carrots, you will need some orange fondant & a little green fondant too.  Roll little fat sausages of orange in your hand to about an inch long, then roll one end slightly thinner.  Use a fork to make grooves around your carrots, then poke a little hole in the fatter top end (this is for your leaves).

Roll the green fondant into a very thin long strip, then cut into short strips & bunch a few together to make your leaves.  Dot a tiny spot of water into the hole in your carrot top, then push the green leaves in gently.  You can either leave them to set for about an hour or put on your cake now.

That’s it!  Your fragrant & fluffy carrot cake is ready to be placed in the centre of the table, ready for Mum to have a slice!  If you’re not serving your cake straightaway, simply pop it into an airtight container or cake tin to keep it fresh for later.  A personal gift of handmade cake is something your Mum will cherish.  Wishing you all a wonderful Mother’s Day!  Stay hungry!  A 😉 x

 

 

 

Espresso Yourself!

Although it’s barely the beginning of March, we have been enjoying plenty of gloriously golden sunshine & blue skies, lifting everyone’s spirits.  Dainty flowers are flourishing in hedgerows & borders, a vast array of vibrant colours emerging & encouraging us to believe Spring has arrived.  It’s like we’ve just opened a window after Winter, a breathe of beautiful freshness after the cold snap.  This time of year is the most exciting for me, when the sleepy seeds & bulbs are stirring in the ground, springing from the soil & bringing a new season of flowers, vegetables & recipes!  There are always lovely smiling faces at my local shops too (hi to Rebecca at Lidl!) & although I only popped in for eggs, I always end up with a basket full of goodies (including a potted Oregano to add to my ever increasing hoard of herbs on the patio, but not the walnuts that I only remembered as I pulled into the driveway).  Whilst waiting at the checkout, I got chatting with one of our Derbyshire Fire & Rescue Fire Fighters (hi Anna!).  It never ceases to amaze me how our Fire Fighters head off into potentially highly dangerous situations (obviously they have lots of training & nerves of steel), so huge thanks & appreciation for their service!

Today would have been my Grandma’s birthday, Mamma as she was fondly known to us & she was one of the best bakers I know.  Her velvety rich chocolate cake was rather famous in our family & I would love sitting at the huge table in her kitchen, watching her carefully create this magical masterpiece.  Saturday afternoons would involve watching wrestling with Grandad (it was Giant Haystacks & Big Daddy in those days), then curling up on the sofa with Mamma & a slice of cake while we watched Calamity Jane or another old Hollywood classic.  Cake should invoke happy memories, both to the baker & the eater – birthdays, weddings, anniversaries & afternoons with your favourite people are all accompanied by a good cake (or they should be).  It’s a fabulous way to show someone how much you care & baking a cake for someone is personal, unique & one of the easiest ways to make them smile.

Perfect for Springtime afternoons, my lusciously light & lovely Coffee & Walnut cake is one of my Husband’s favourites & something I’ve been making for many years.  When I worked in an office, I would bake cakes for client meetings & once made this for an important new client – I shelled the walnuts myself & a piece accidentally got in the cake, which obviously ended up in her slice!  This recipe began as a few scribbles in the back of a notebook one afternoon, when I decided to bake & discovered a lack of sugar, so used golden syrup instead (one of my best experiments!).  Before we get started, I just want to address the type of sugar for this particular recipe.  Because golden caster sugar is not always easy to find, I tend to use light golden Demerara or Vanilla sugar (just put regular sugar in a jar with a snapped vanilla pod overnight).  It blends perfectly without any grittiness, but if you’re concerned just chuck it into a coffee grinder to make it fine.  Ready to get baking?  Hands washed & aprons on, here we go!

What you need:

6oz Unsalted Butter (room temperature)
6oz Self-Raising Flour
(plus a little extra Butter & Flour for prepping your cake tins)
4oz Sugar (I use either Demerara or Vanilla Sugar as mentioned)
2oz Golden Syrup
3 large Eggs
4oz Walnut pieces (plus 12 walnut halves for decorating the top)
4 tablespoons Espresso Coffee (leftover from the morning’s fresh pot or just strong coffee mixed in cold water)

For the buttercream:
10oz Icing Sugar
5oz Unsalted Butter (room temperature)
2 teaspoons Espresso Coffee (saved from the mixture above)

What to do:

Pre-heat the oven to 175*C & put the shelf in the centre of the oven.

Prepare your cake tins – you will need two 7 inch cake tins for this cake.  Grease with a little butter all around the inside (you can use the butter wrapper or just smudge around with your fingers).  Chuck in a spoonful of flour & shake it all around, until all the butter is covered.  Tip out the excess.

Cut two circles of greaseproof paper out to fit the bottom of your tins & pop one in each.  Although the butter & flour will make your tins non-stick, this will ensure your cake comes out clean too.

Put the softened butter into a large mixing bowl, pour in the golden syrup & tip the sugar on top.  Using an electric whisk (or a wooden spoon if you like), whip up the butter, syrup & sugar until light, smooth & a pale cream colour.

Crack in one egg at a time & whisk thoroughly into the mixture (it will become looser, so don’t panic).

Once all your eggs are combined, sift in the flour & then fold into the mixture.  Folding is just stirring in a figure of eight style around the bowl, until your dry ingredients are mixed into the wet.

Stir a little of the coffee into the cake mixture gently, just a spoonful at a time & taste it (it should be delicately coffee flavoured, not “smack you round the face” cake!).

Add the walnut pieces & stir in gently to combine.

Divide the mixture equally between the two cake tins, spreading out to the edges with a spatula (just to even out the mixture).

Bake in the centre of the oven for approximately 25 minutes, until the centre has risen & turned a gorgeous golden brown on top.

To test if your cake is ready, poke a stick of spaghetti into the centre & if it comes out clean, your cake is done!  Pop your tins onto a cake rack to cool for a minute.

Slide a pallet knife around the edge of the cake to loosen it from the tin, then tip it onto your (oven gloved) hand, peel off the greaseproof paper from the base (pull it back onto itself, not straight up or you’ll break your cake) & place the cake carefully onto the cooling rack, bottom side down.  Repeat with the other one & leave to go completely cold.

Now to make the filling!  I have a certain method for making buttercream, because I really don’t like using an electric whisk & being showered in sugar!  This is the way I do it & it’s really easy, but your arms might ache after (it’s all worth it in the end!).

Tip the butter into a large mixing bowl & give it a good beating with a wooden spoon or spatula, just to make it smooth.

Add all the sugar & using your spatula, press it into the creamed butter, using the sides of the bowl as you do.

Continue until all the sugar & butter are blended into a thick, creamy mixture.  Add a little coffee, mix in & taste (again, it should be delicately flavoured).  If it becomes too loose, add another tablespoon of icing sugar & blend again.  It needs to be stiff enough to pipe onto the cake.

Pop your buttercream into a piping bag, either with a nozzle or your choice or without (I’ve used a plastic bag with a corner snipped off when I’ve not had a piping bag to hand).

Once the cake is cold, it will be easier to decorate & less likely to break up (if the weather is hot, give it 10 mins in the fridge after the cake has gone cold & this will give you a much better base to work on).

Place your bottom layer of cake onto a serving plate & pipe around the edge of the cake – I pipe a pretty pattern around the edge & then fill in the centre bit by just piping long swirls tapering off in the middle.

Carefully place the top layer of cake onto the buttercream, pressing gently down & making sure it’s even all the way around.

Pipe a small swirl of buttercream in the centre of the cake & pop a walnut half on top, pressing gently.

Pipe further swirls around the cake at equal spaces, dotting with the walnut halves as above.  If you do have any leftover buttercream, don’t throw it away – pipe little swirls or flowers onto a strip of greaseproof paper & freeze for future bakes.  Next time you have a cake emergency (yes they do exist), you have ready-made decorations.  Sometimes, I like to dust all over with a spoonful of icing sugar (put a teaspoonful in a tea strainer & shake it over your cake like a dredging of sugary snow).

Leave to set for ……. as if I’d make you wait!  Get slicing & sharing your beautiful baking!  If you do have any leftovers, wrap in cling film & freeze for an afternoon treat.  Whether you’re celebrating or just fancy a slice of sweetness, why not “Espresso yourself” & whip up my Coffee & Walnut cake to share!  Stay hungry! A 😉 x

 

 

 

 

Lovers’ Leeks!

February has arrived with a flourish, filled with fluttering lovehearts & gorgeousness galore!  St Valentine’s Day is upon us, as shops are carpeted with row upon row of rich red roses, ready to be plucked & packed for someone’s sweetheart.  Fluffy toy animals line shelves, all cute, cuddly & clutching velvet hearts, while pink & red boxes of chocolates wait patiently to be unwrapped & eaten.  Walking into my local supermarket earlier this week, I was greeted by a wall of wine-coloured roses, swathed in cellophane & stacked in ascending buckets (perfect for any “Last Minute Larrys” who may have just remembered on their way home!).  My week has been filled with creating cute chocolate hearts, sculpting them from my homemade modelling chocolate, then dipping in melted chocolate & dusting in pink sparkly sugar.  The white ones resemble smooth, satin covered pebbles, although they are soft to the bite & melt in the mouth (I’ve obviously had to sample a few!).

Although beautiful, love tokens can be a bit expensive, especially if you’re on a tight budget & want to treat your Amour to something special.   This is where a romantic déjeuner à deux is perfect, as there’s nothing more personal than something you’ve created just for them!   All you need is a little preparation & some help from your Fairy Lovemother (OK, she was busy so you’ll have to make do with me).

This time of year brings a beautiful variety of vegetables, including the rather underrated but lovely leek.  In those flippy fronds of light green loveliness lie a delicate onion flavour, less intense than their rotund counterparts & worth more than steaming as a side with your spuds.  These little leek filled cheesy crumbles, perched on puff pastry pillows are perfect as a starter or even a vegetarian main course (check with your date before you start cooking, otherwise that steak you’re considering might be wasted).  This recipe is actually one of my Husband’s creations, in honour of a recipe I used to make when we first started dating.   As you know, I prefer to make my own puff pastry & although easy to make, it does need an hour to rest, so use that hour to pamper yourself in the shower beforehand & then your pastry will be ready when you emerge, all shiny & clean (multi-tasking at it’s finest).  If you are using shop-bought, please make sure it’s made with real butter to bring out the flavour of the filling (you’re going to a lot of effort for this evening, so it’s important).  Ready for a little love-baking?  Hands washed, aprons on & here we go!

What you need:

9-12 small Potatoes (depending on size), skin on & washed
2 Leeks, cleaned & trimmed
2 slices/crusts of Bread (I used seeded for this)
3oz Mild Cheddar Cheese, grated
2oz Parmesan, grated finely
Puff Pastry (see link below if you’re making fresh, otherwise 1 packet)
Sea Salt & freshly ground Black Pepper
2 sprigs of Fresh Thyme leaves (pull them through your fingertips to remove leaves easily)

For the crumble:
2oz Butter
4oz Plain Flour

What to do:

If you’re making your own puff pastry, you need to do this first as it needs to rest for an hour (you can do everything else while it’s in the fridge).  Here’s the link to my puff pastry recipe:  http://hopeyourehungry.co.uk/puff-up-the-volume/

Pre-heat the oven to 210*C.

Next, grease a baking tray with butter (use a butter wrapper if you have one handy), sprinkle flour over it & tip out the excess.  Set aside for later.  If you’re making a large one to share, just lay a sheet of greaseproof paper on your baking tin, no greasing required.

Blitz the bread into crumbs & set aside for later.

Prepare the leeks & potatoes, as you can cook these together by steaming the leeks over the potatoes.  Chop the potatoes into thin slices & put into a large saucepan (I use a food processor for this, so I can get them wafer thin).  Chop the leeks into thin slices too, discarding the tops if they are a bit tough.  Place in a steamer above the potatoes.

Add a pinch of salt to the potatoes, cover with boiling water & cook for about 4 minutes.  They should be soft enough to get a knife into, but still firm.  Drain & tip into the leeks, placing the strainer over the saucepan to catch any drips & leave the lid off the pan.

Make the crumble – tip the flour & butter into a bowl.  Rub together with your fingertips until it resembles fine breadcrumbs, then add the grated cheese, half of the Parmesan & all the breadcrumbs.  Stir through & set aside.

Roll out your pastry & cut into either hearts or circles, placing them on your baking tray.  If you don’t have a heart cutter or heart baking trays, just cut one freehand or use a wine glass, cup or jam jar if you want circles (you can cut whatever shape you like, it’s your pastry!).  If you’re making a large one for sharing as a main course, cut to the size of your baking tray & gently score a line around the edge, about 1cm thick.

Sprinkle the base with a little of the crumble mixture (this will stop your pastry going soggy).  Spoon a little of the potato & leek mix carefully onto each pastry base (if making a big pastry, leave the 1cm edge free of filling).

Top with the cheesy crumble mixture & bake in the centre of the oven for 15-20 minutes, until golden & crispy on top.  If you’re making a larger one, give it 25-30 minutes.

Remove from the oven & place on a cooling rack for a couple of minutes (burned lips means no kissing, so be careful!).

Serve these delicate cheesy crumble topped puffed pastries as a starter, or just as something to nibble together over a glass of fizz.  If you have any leftover crumble, potatoes & leeks, chuck them all in a bowl together & tip into a greased muffin tin.  Bake them for 10-15 minutes until golden & when cooled, pop them in cupcake cases for tomorrow’s lunch!

So if you’re stuck for a starter on your romantic rendezvous, try my Husband’s recipe for Lovers’ Leeks & treat your Amour to something special!  Happy love-baking!  Stay hungry!  A 😉 x

 

 

 

 

A Pearway to Heaven!

The Spring might seem a little way off yet, as this morning’s Wintry winds & persistent downpour are proving, however Nature is just as persistent.  Beautiful golden daffodils, delicate narcissus & tiny tête-à-tête trumpets are all blossoming on patios, windowsills & supermarket shelves, their slender sleeves tightly packed together with golden tips peeking out of the top, ready to burst into brightness!  Nature is defiantly poking her tongue out at the world, with crocuses & snowdrops lining the grass verges too.   It’s this beauty amongst the harshness of Winter that has been my inspiration recently, especially with the sugar art I’ve been creating.  Just the scent of daffodils lifts the spirits, so I decided to try making a sugar version in their honour.

Family birthdays have been at the forefront throughout January, with both my Parents’ birthdays & the Husband’s arriving within ten days of each other (that’s a lot of cake to consider!).  After the end of year festivities, it’s always nice to make birthday cakes especially light, bright & slightly Spring-like.  Thoughts turn to tiny flowers, pretty petite petals & floral freshness, inspiring me to create a very chocolatey, two tier birthday cake of slightly epic proportions for my Husband’s birthday (there are only two of us now, so anything bigger than a regular cake is epic for us).  The cake had four layers of rich chocolate cake in each tier & took me two days to make & decorate, but the actual decorations took just over a week & a bit to make, as they needed to dry/set before they could be added to the cake.  Fred Bear, a white modelling chocolate creation I made, was sat by the cake with sugar paste balloons for the birthday boy (worry ye not readers, Fred is currently sat with some sugary friends & won’t be eaten – he took a while to make & is far too cute!).

Chilly weather always invites pudding after dinner & this recipe is based on one my Mum used to make when I was a young girl, a flavoursome fluffy sponge cake crowning a layer of sweet fruit.  Now, in those days this was made mostly with apples & earned the name Eve’s Pudding, however I’ve adapted it over the years & used other fruits (usually whatever’s in the fruit bowl that needs using up).  This sumptuously sticky version is my Pearway to Heaven, made with really ripe eating apples & pears (apples & pairs is Cockney rhyming slang for stairs, hence it’s name).  The delicious caramel syrup enveloping the fruit has a light, zesty flavour & will satisfy any sweet cravings during this cold snap, plus that fading fruit in the bowl will be used up, so no waste!  If you’re buying fresh, check out any that are “wonky” or on sale – really ripe fruit has plenty of natural sweetness & requires less sugar.  Ready to get your pud on?  Hands washed, aprons on & here we go!

What you need:

6 Pears
4 medium Apples (eating apples, like Cox’s Pippin or similar)
3oz Salted Butter
3oz Light Muscovado Sugar
Half a ball of Stem Ginger, finely chopped
Zest of half a Lemon & an Orange, mixed together
Pinch of Ground Cinnamon
Quarter teaspoon of Vanilla Extract

For the Sponge topping:
4oz Butter
4oz Sugar
4oz Self Raising Flour (or Plain with 2 teaspoons of baking powder)
2 large Eggs

What to do:

Firstly, pre-heat the oven to 170*C & grease a casserole dish big enough to get your fruit in (a medium sized one should do).  If you have the wrapper from the butter, these are brilliant for this job – I also save them & stash them in the fridge/freezer for future greasing of cake tins, etc – just fold them over butter side together & pop in a freezer bag.  Once you’ve finished with them, they can go in the recycling.

Next, prepare your fruit. Go through that fruit bowl & pick out any apples & pears that are about to walk out in protest, because they’re so ripe.  The riper the fruit, the better the pudding.

Wash, dry & peel them, then remove the cores & trim away any brown bits.  Chop into small bite-sized chunks, about the size of your little fingernail & put into a deep saucepan.

Add the Muscovado sugar, butter, vanilla extract, sprinkle in the cinnamon & zest.

On a low heat, stir everything together until the butter & sugar have melted into a gooey, caramel sauce.  Cook for about 5 minutes, stirring gently so as not to break up the fruit too much.

Using a slotted spoon, scoop the fruit into the bottom of the greased casserole dish with the caramel sauce (be careful not to splash yourself, as it’s sugar & it will burn you!).  There should be some liquid left over, so tip this carefully into a heatproof jug  & put in the fridge to chill (you’ll be needing this later).

Now to make the sponge cake topping!  In a large mixing bowl, beat the sugar & butter together until fluffy (I do this with a wooden spoon, but you can use an electric whisk if you prefer).

Add the eggs & beat into the buttery sugar mixture until fully incorporated.

Sift the flour into the creamy mixture & fold in (move your spoon around like a figure of eight in the bowl, scooping flour into the mixture).  Make sure all the flour is combined into the cake mixture & give it a good stir at the end just to make sure.

Spoon over your fruit mixture evenly, gently spreading around to the edges (be careful not to press hard, otherwise it will sink).  Don’t worry too much about any gaps at the edge, as the mixture will grow & cover these.

Bake in the centre of the oven for approximately 35-40 minutes, until risen & golden (your kitchen will smell absolutely gorgeous by now too!).

To test if your cake is ready, get a piece of spaghetti & gently poke it into the centre of the sponge.  If it comes out clean, the sponge is done.  If not, pop it back in the oven for a few more minutes & check again.

Once ready, place on a cooling rack to allow the pudding to rest & cool for about 10 minutes (it will be hotter than the sun & nobody wants a mouthful of red hot lava-like fruit straight from the oven!).  Trust me, it will still be warm & the sauce will soak into the bottom of the sponge cake nicely.

Scoop into bowls & serve with a drizzle of the leftover zesty caramel sauce.  Add a splodge of ice-cream & get stuck in!  The perfect pudding for warming up these Wintry evenings, my lightly zesty caramel version will satisfy those sweet after-dinner cravings.  Try making it with plums, peaches or blackberries to create your own favourite & use up any fresh fruit that needs eating.

Next time your fruit bowl is looking a bit sad & squishy, turn it into a Pearway to Heaven Pudding!  Stay hungry!  A 😉 x

 

 

 

 

 

Swing Your Panés!

Looking out of the window earlier this morning, the garden seemed like it had been dusted with a sprinkling of finely powdered icing sugar, as a layer of frost had settled all over.  Fresh, frosty mornings are always a good excuse to snuggle under the duvet for an extra five minutes (especially as it’s so cold at 5.00am), but every Wintry frost-filled day is another one closer to Spring.  Evenings are beginning to stay lighter,  plus we’ve had bright yellow sunshine & crisp blue skies, bringing a little hope that Winter is on the wane (although it’s been snowing up the road from here & I’m not shedding the thermals just yet).  

Here we are speeding through January, the sugar-free month of sparseness & salads, wine denial & working out, when fast food becomes forbidden.  Whether you’re worn out or just going without, it’s bound to make people a bit tetchy to say the least!  At times like these, you need food that’s quick, easy & satisfying – when you’re not feeling up to much, the last thing you want to be doing is faffing around in the kitchen.  Meals can become a bit boring if you’re not careful too.  It’s far too easy to open a packet of something or do the dial-a-dinner thing, but they don’t tend to hit the spot very often or for very long (usually resulting in ransacking the cupboards for something else afterwards).  This is where a little planning & preparation can help you have dinners done & dusted.

As you probably know by now, I’m a fan of being prepared & getting meals portioned up in pots, frozen for fast fixes of our favourite foods.  Bread is blitzed into breadcrumbs, chucked in bags & frozen, ready for these occasions.  At the weekends, I like to get a couple of chickens in & fillet them, freezing the legs in pairs (these are great for simply defrosting & chucking in the oven with some olive oil, lemon, fresh Rosemary & garlic) & the carcasses are turned into stock for risottos, soups & gravy (nothing gets wasted!).  The chicken breast can be turned into a variety of dishes – my Friday Night Fakeaway or Aisha’s Kick Ass Curry spring to mind, but another favourite of ours is my baked crispy breaded chicken.  This tasty panéed chicken dish is quite possibly the easiest meal to prepare, satisfying those cravings for fried fast food without actually being fried.  Leftovers can be frozen for future lazy suppers, lunchtime wraps with salad or even sliced & tossed in pasta with a little homemade tomato sauce & a few roasted peppers.  To pané means to coat in a little flour, egg & breadcrumbs (in my last blog, I did this with arancini to make crispy risotto balls).  The only tip I will give is you need to keep one hand for the dry ingredients & one for the wet, otherwise you’ll end up with panéed fingers!

These beautiful breadcrumbed chicken pieces can be baked in the oven & dished up faster than a takeaway can be ordered & delivered (yes, really – plus they’re much cheaper & so much healthier, with no hidden ingredients).  If you’re filleting a chicken, a medium sized one makes enough to feed four people generously, just add sides & a salad!  Ready to try making your own?  Hands washed, aprons on & here we go!

What you need:

2 large Chicken Breasts (you can get 8-10 pieces from this)
2 Eggs, beaten in a shallow dish with a tiny pinch of salt
8 slices of Bread (any bread you like)
2oz Plain Flour, in a shallow dish
Zest of a Lemon (wash it well in soapy water first!)
Quarter teaspoon Sea Salt
Quarter teaspoon freshly ground Black Pepper
Quarter teaspoon Cayenne Pepper
1 teaspoon fresh Thyme or Oregano (optional)
Extra Virgin Olive Oil (about 2-3 tablespoons, but keep the bottle handy as you may need a bit more)

What to do:

Pre-heat the oven to 210*C & drizzle half the olive oil around the bottom of a roasting tin.  Set aside for later.

Blitz the slices of bread, a few at a time, in a food processor until fine breadcrumbs.

Add the salt, pepper, herbs & lemon zest to the breadcrumbs, then give it a good mix.  Set aside for now.

Prepare your chicken breasts.  Using a sharp knife, slice them through the middle as if you were butterflying them – lay them flat on the board & slice across from left to right.  Remove the small piece from underneath that looks like a mini-fillet.  Taking a pair of kitchen scissors, cut out the white piece of thin tendon that will be sticking out (it won’t cook out, it will just make your chicken curl up & taste like chewy elastic).

Dip a piece of chicken in the flour & shake off the excess, then lay gently into the beaten egg.

Using your other hand (so you don’t pané your fingers), move the chicken about to coat in the egg, then shake to remove the excess.

Place the wet chicken piece into the breadcrumb mixture & coat well on both sides, patting it on to ensure even coverage.

Lay it in the roasting tin & repeat the process with all the other pieces of chicken, until all are breaded.  Wash your hands thoroughly.

Drizzle the remainder of the oil generously over the chicken portions & place the tin in the centre of the oven for about 20 minutes.  Halfway through cooking, give it a good shake to loosen them from the tin & flip them over.  Because it’s thin, the chicken will cook faster & the crumb coating will stop it drying out.

When cooked, the breadcrumbs will be golden & crispy.  Test one by cutting in half – the meat should be white inside.  Transfer to a warm plate & serve immediately with homemade chunky chips & a crisp green salad or corn on the cob & minted petit pois.  That’s it!

These crispy, crunchy chicken portions have a slightly spicy kick, so I like to serve them with a bowl of my chilled homemade tomato sauce (it’s not just reserved for pasta) or a cooling Greek Yoghurt dip to soothe the tongue.  Blue cheese dip, salsa & pesto all go well with these too, so it’s up to you how you dress them up!

These breaded beauties are perfect for supper on the sofa, snuggled up with your other half & a glass of chilled wine or fizz.  If there are any extra pieces, pop them in the freezer & defrost when you need them.  Just reheat at 180*C in the oven for 10-12 minutes (poke with a sharp knife to check they are piping hot before eating), or simply layer them cold in a sandwich, wrap or salad for lunch the next day.  Try adding a teaspoon of pesto to a tablespoon of Greek yoghurt, spread on seeded bread & pile up with pieces of crispy chicken & snipped up sundried tomatoes for a luscious lunch.

So when you’re craving crunchy crispy chicken, forget the dial-a-dinner & bake a batch of my beautiful breadcrumbed chicken instead!  Stay hungry! A 😉 x

 

 

Resplendent Risotto & the Itsy Bitsy Teeny Weeny Tiny Little Arancini

Here we are, at the start of a brand new year, full of hope & a handful of resolutions!  After decadent December’s sparkly finale of festivities, January’s bright, crisp sunshine has been a welcome sight.  Although we’re barely into the New Year, piled up platefuls of plenty are replaced with sparse-looking salads, kale on a crispbread & some rather questionable smoothies.  Personally, I don’t go in for all that stuffing & starving yourself (there are other ways to be miserable).  As I’ve mentioned before in a previous blog, there are two things to remember: (1) your “in door” is much larger than your “out door” (think about it) & (2) everything in moderation (one slice of chocolate cake, not six).  January is not a sponge to wipe away the over-indulgences of December!  It’s still Winter & we need warming, cocooning comfort food that satisfies the appetite & fills you up, so this is no time to start depriving your body of much required sustenance!

Weekends here usually involve whizzing around on a Saturday doing chores, catching up with friends, family & phone calls, followed by a lovely lazy Sunday with the Husband, a glass or two of wine & watching old movies together while dinner’s cooking.  Sometimes, I’ll cook a roast chicken & make chicken stock at the same time (multi-tasking at it’s finest!).  Homemade stock is extremely easy to make, you know what’s in it (no hidden nasties) & is very versatile too, being the base to many soups, sauces & dishes.  It also means that we can have a rich, rib-sticking risotto on a Monday night, made with fabulously fresh chicken stock, a bit of bacon & a variety of colourful vegetables.  Here’s a link to my easy roast chicken & chicken stock recipe:  http://hopeyourehungry.co.uk/beauty-the-baste/

Risotto is a simply sumptuous staple dish & as long as you give it your full attention (no wandering off mid-cooking to check the score or your social media), it will reward you with a rich, resplendent rice dish.  Once you master the basic recipe, you can add your favourite flavoursome ingredients & toppings.

This is a recipe I’ve been cooking for years & have found it works well every time, plus the leftovers can be made into some rather tasty arancini – risotto is a bit like the gift that keeps on giving.  Gorgeously gooey & glossy risotto is beautiful piled on a plate, adorned with shimmering roasted vegetables & a drizzle of the oil from the pan with all it’s garlicky goodness.  A tray of roasted veggies will cook in about the same time too & any leftovers are perfect on pizzas, tossed in pasta or just topping some toasted ciabatta rubbed with a little raw garlic & olive oil, creating a beautiful bruschetta anytime (I’ve usually got a jar of these in the fridge).  If you’re cooking this risotto as a vegetarian meal, simply swap the chicken stock for homemade vegetable stock instead.  Ready to give it a go?  Hands washed, aprons on!

What you need:

For the Risotto:
Chicken stock (I usually have 2-3 pints in a pan heating up)
4 rashers Smoked Streaky Bacon or Pancetta
3 sticks of Celery, washed & trimmed
1 bunch of Spring Onions, washed & trimmed
4 large handfuls of Arborio Rice (or you can use Carnaroli if you prefer)
Extra Virgin Olive Oil
1 large glass of Dry White Wine (Pinot Grigio is good with this, but dry un-oaked white wine will do)
4oz grated Parmesan (because you’ll need some for garnish)
1oz Butter
Freshly ground Black Pepper

For the Roasted Vegetables:
Half a punnet Baby Plum or Cherry Tomatoes, halved
2 Peppers (each a different colour), deseeded
1 Courgette, trimmed
1 Red Onion, trimmed & outer skin removed
3 cloves of Garlic, chopped
Freshly ground Black Pepper
Extra Virgin Olive Oil

What to do:

Firstly, get your stock ready.  If it’s already strained & been chilling in the fridge, simple scoop off any layer of fat from the top (there shouldn’t be much).  Strain into a large saucepan using a metal sieve to remove any bits in the liquid (if you’ve forgotten to do this, just use a sieve when adding the stock to the rice).  This is important, as you don’t want any gritty bits in your risotto.  Because homemade stock already has salt in it, you won’t need to add any to this recipe (there’s no added salt to the roasted veggies either – it draws the water out & makes them mushy).

Put the lid on the pan & heat gently on a low heat until nice & hot – don’t rush this, it will only take a couple of minutes.  Sometimes, I’ll add a cup of boiling water from the kettle if I’ve made a smaller amount of stock & need more liquid.  It’s best to have more than you need, just in case.

Pre-heat the oven to 220*C & prepare your roasting vegetables – wash thoroughly & apart from the tomatoes, chop into chunky pieces.

Chuck them all into a roasting tin or large dish, with a good glug of olive oil & some black pepper (a little goes a long way, so go steady with this).

Chop the garlic & add to the tin, giving everything a good toss around (get your hands in there!).  If you prefer, just give the garlic a bash with the back of a knife & chuck it in the pan whole – it will flavour everything, but more delicately (plus you can squeeze it onto crusty bread later for a snack).

Put in the middle of the oven to cook while you make the risotto.  Give everything a shake after about 10 minutes & return to the oven.  Once cooked, pop them on a cooling rack (this will be when your risotti is finished, but here’s a picture to give you an idea of what to expect).

Prepare your risotto vegetables – wash them thoroughly, trim the ends & chop finely.  Set to one side.

Heat a couple of tablespoons of the olive oil in a large skillet or frying pan & using a pair of scissors, cut the bacon into small pieces into the pan.

Add the onion & celery, stir frying for a couple of minutes until softened slightly & a little translucent.  Make sure you keep everything moving, as you don’t want the onions to “catch” & burn.

Add the rice to the pan, stirring well & ensuring it is thoroughly coated in the oil (this is important).

Pour the glass of white wine into the pan & stir well (the scent of this bit is always lovely!).  Always use the wine you would drink & absolutely never anything marked “cooking wine”!

Add a couple of ladles of stock into the pan, stirring thoroughly into all the ingredients.  Keep stirring gently until the liquid has been absorbed by the rice & repeat this step.

After about 20 minutes, give it a taste & the rice should be al dente (just like pasta – cooked “to the tooth”).  The rice should be easy to bite through, yet it will still be firm.  If you think it needs a bit longer, add another ladle of stock, stir well & when absorbed, taste it again.

Once you’re happy with your risotto, add a generous handful of Parmesan, along with a couple of small chunks of butter dotted around the pan & leave the pan to one side (you can cover it up if you like).  Give it a couple of minutes to rest, then slowly stir in the puddles of butter & melted cheese.

Spoon generously onto a plate & top with roasted vegetables, dust with a little black pepper & Parmesan, then tuck in!  This rich, warming comfort food tastes lovely with leftover chicken from Sunday dinner or try topping with crispy chicken legs roasted with honey, lemon & fresh Thyme.  Have a wander around my other recipes to give you some ideas.

Due to my lack of portion control, there are always plenty of leftovers, which are perfect for creating the most amazing arancini (which literally translates as “little oranges”).  Because the amount leftover varies each time I make risotto, I don’t tend to measure the ingredients when I make these beautiful little rice balls, so these are approximate measurements below.  An ice-cream scoop comes in very handy when you’re making these & I have been known to use a melon baller on occasion, hence the title to this blog.  Ready?   Let’s get rolling!

What you need:

Leftover Risotto (cold & preferably left overnight)
Breadcrumbs (4-6 thick slices of bread, whizzed in the food processor should do it & any bread – I’ve used seeded, white, brown, whatever needs using up)
1 large Egg, beaten
2oz Plain Flour
Extra Virgin Olive Oil

What to do:

Tip the cold risotto into a bowl & break up any large lumps.  Using a tablespoon or an ice-cream scoop, take little heaps of cold risotto & shape into balls in your hand (yes, you’re going to get messy but that’s half the fun).  Leave them on a tray in the fridge to chill for at least half an hour (if you can leave them for a couple of hours, this will be better).

Put the flour in a flat bowl or casserole dish lid.  Do the same with the breadcrumbs.

Beat the egg in another similar dish (tip: add a tiny pinch of salt to break down the egg & make it smoother).

Roll them around in a little flour, shaking off the excess, dip in the beaten egg, shaking off the excess again & drop into the breadcrumbs.  Give them a good roll around, making sure they are thoroughly coated in breadcrumbs & put on a large plate while you make the rest.

Heat a couple of tablespoons of the oil in a large frying pan & gently shallow fry a few of the arancini at a time, moving them around the pan gently.  Cook them until golden all over, which takes just a couple of minutes.

Once crispy & golden, remove the arancini & place on kitchen paper to remove the excess oil (or tip them into a metal sieve & shake).

Perch these plump little treats onto a watercress salad, drizzle with beautiful balsamic vinegar & add a dusting of black pepper.  My homemade tomato sauce goes very well with these – the richness of the risotto is cut by the sweet, but tart tomato (see my meatball blog for tomato sauce recipe).  These more-ish little mouthfuls are perfect for munching, whether for lunch, supper or as a simple starter (also great for nibbling with pre-dinner drinks or curled up on the sofa with a glass of wine & a good film).

Next time you cook a roast chicken for dinner, make some stock & rustle up a resplendent risotto & itsy bitsy teeny weeny tiny little arancini!  Stay hungry!  😉  A x

Get Your Glammon!

Cheery Christmas cards full of festive wishes have started arriving at the Hungry household.  Although we’re halfway into December, the realisation that Christmas is almost upon us has appeared like a flashing neon sign.  We all lead busy lives, with some days seeming to blur into one another & before you know it, you’ve got a glass of fizz in one hand, a saucepan in the other & a houseful of hungry guests.  Juggling your many hats is not an easy task – there’s the Work you, the Home you, the you who everyone turns to when things go backside up & then there’s the you who feeds everyone.  Having a little time in reserve for yourself is rare & when you do get a bit of spare time, everyone wants a share of it.  Sometimes, you have to be a bit selfish because if you don’t look after yourself, you won’t be able to look after anyone else.  This time of year can be a real drain on you too, both physically & mentally, so we all need a bit of help every now & then (& a lot of coffee!).

As you probably know by now, I like to prepare meals in advance as much as I can & do a bit of “stealth cooking”.  This is where I cook a couple of (or ten) extra portions of everything & freeze them for future meals – there’s very little effort in peeling a few extra potatoes or chopping another couple of carrots (especially if you delegate).  It’s like having your own fast food outlet in your freezer & all you’ve got to do is decide what you want for dinner!   Trust me, after a long day at work & being tightly packed on a train for an hour, plus having at least a 20 minute drive home, you really don’t want to be faffing around with food when you get there.  Be kind to yourself & with a little planning, you can be organised like a cooking ninja (just think of me as your Foodie Godmother).

This glamorous glazed gammon ham is something I learned to cook many years ago & is perfect for creating multiple meals.  Although it’s great served as a special Sunday dinner, this heavenly ham can also go a lot further than just one meal!  Served hot with buttery mashed potatoes, crisp roasted parsnips & a golden-crusted, velvety cauliflower cheese, it really hits the spot!  Leftovers are deliciously lovely – slice thinly for nibbling with cheese & crackers, layer with salad in sandwiches & a feisty mustard mayo, or chuck chunks into a creamy, cheese-enveloped pasta bake.  I’ve fried it for breakfast, created some fabulous frittatas & it’s even graced a few of my homemade pizzas too!

Over time, I’ve tweaked the recipe but always go back to my favourite way to cook it.  The gammon is boiled & then baked, neither of which you have to stand around watching, but the best bit is the wonderfully fragrant spices, with their mulled wine perfume & delicately warm taste.  The gorgeously gooey glaze gives it a deep rose tinted finish & the scent will definitely make you feel Christmassy!  As it’s the time of year for making mulled wine too, I must confess that I have on occasion added the spices from my homemade version the night before (you can see some of the wine-coloured, slightly sozzled oranges in the photos below), with a few fresh spices thrown in – waste not, want not!  This could possibly be the shimmering jewel on your table for Boxing Day & beyond.  Ready to get your Glammon?  Hands washed, aprons on & here we go!

What you need:

500g – 1kg Gammon joint, unsmoked
5 Star Anise, whole
1 teaspoon Black Peppercorns, whole
1 teaspoon Cloves, whole
2 Cinnamon sticks
1 chunk of fresh Ginger (about the size of your thumb & twice as wide)
2 medium Oranges (room temperature)
Approx 3 pints of cold Water (it should cover the gammon by at least 3 inches, so depending on the size of your joint/pan, use your own judgement here)

For the Glaze:
Half a jar of Apricot Jam
1 tablespoon Stem Ginger Syrup (from a jar of Stem Ginger)
1 tablespoon Balsamic Vinegar
1 tablespoon Mango Chutney (optional)

What to do:

Pre-heat the oven to 180*C & prepare a dish for the baking part of the process (get this out of the way now & you can just pop it into the oven without trying to find a dish).

Line a casserole dish or lasagne dish with greaseproof paper, making sure it comes right up & over the edges like a little paper dish inside.  This will catch all the syrupy sticky glaze & stop it ruining your best baking dishes (I learned the hard way).

Put the gammon into a large, deep saucepan (I’ve got a huge pasta pan that I use for this) – your pan should be big enough to leave about 3-4 inches between the top of the cooking water & the top of the pan.  Make sure you’ve removed all the wrapping from the gammon (including that paper circle around the edge), as you want all the lovely spices to impart their fragrant flavours into the meat.

Snap the cinnamon sticks in half & chuck them in the pan.

Add the cloves, star anise & peppercorns to the pan, just scatter them all over the gammon & around it.

Peel the ginger, cut into a few thick stems & chuck them in the pan too.

Because you want the juice from your oranges as well as their skin, they need to be at room temperature & not cold (the warmer they are, the more juice you’ll get).  Give them a firm roll on a worktop or chopping board – this will help you get the most juice from them.

Cut the oranges into halves, squeeze the juice all over the meat & pop the skins in the pan next to it.

Carefully pour the water into the pan now, making sure there is about three inches of water above the meat, plus enough room between the water & the top of the pan.  Pop the lid almost on the pan, leaving a tiny little gap to allow steam to escape.

Bring to the boil gently, then turn down the heat until it’s just a bubbling simmer.  It’s a bit like giving the gammon a spicy bubble bath & you don’t want any spillages.

Simmer for an hour with the lid almost fully on (leave a tiny gap), checking on it after about 20 minutes, just to make sure it’s all going as planned.

Once boiled, carefully lift the gammon into the prepared casserole dish.  Sometimes, the joint may have started to “unravel” itself, so get a couple of metal skewers & push through each side across each other to pull everything back together.

Stand the gammon on it’s edge, skewer spikes down, ready to be glazed.

Put all the glaze ingredients into a mixing bowl & mash together.  Make sure everything is mixed well into a gooey, gloopy syrup.  Pour all over the gammon, making sure you coat it all over the top & sides thoroughly.

Bake in the lower half of the oven for about 30 minutes, checking halfway through cooking & basting with the glaze – just scoop it up from the dish & spoon it over.

Once ready, it should be shiny & the colour will have deepened slightly.  Remove from the oven & place the dish on a cooling rack to rest for half an hour (I like to cover mine loosely with foil or greaseproof paper – just make a dome shape over the dish, so it doesn’t touch your glazed gammon).

While it’s resting, get your side dishes cooking (this is where those pre-prepared extras you’ve made come in – pop them into little dishes, whack them in the oven & relax).

Remove the skewers carefully from your gammon joint (they will still be very hot) & place the joint on a chopping board in the centre of the table, ready to serve!

You won’t need to call your guests to the table – once your gammon is ready to dish up, there will be a queue of shiny little faces at the kitchen door waiting to taste it.  If you do have any leftovers, try some of the suggestions I’ve made above (especially the pizza one – here’s the link to my pizza dough recipe to give you a bit of help: http://hopeyourehungry.co.uk/a-pizza-cake/).

So there’s my gorgeously gooey & ever so slightly glamorous gammon.  When you’re fed up of turkey or just fancy something spicy & special, get your Glam-mon!  Stay hungry!  A 😉 x