Dunn Burgering About!

Spring has arrived, a flourish of foliage appearing on the trees & new growth in the garden.  This is also a time of Spring cleaning & doing all those jobs you wanted to do over the Winter, but it was too soggy & cold.  A little bit of sunshine does everyone the power of good too.  While we were out recently, we decided to have a little treat for lunch – a small cheeseburger & fries.  It was not my finest decision & reminded me of a line in a film – “what’s wrong with this picture?”.  The fries were hot but tasteless (no salt) & the burger was sad, cold & rather flat in every respect.  You could have bounced the bun down the motorway, it was that stale!  On the way home, my Husband suggested we make our own burgers.  Although it’s not my forte, I said “hold my spatula!” & that’s how the delicious Dunn Burger happened (named by my wonderful Husband).

It’s been almost 27 years since I last made a proper beef burger.  My Son was a baby, we had gone fishing for the weekend (aka sunbathing with benefits) & took along some of my homemade meatballs.  Someone suggested we make them into burgers instead & they ended up on the grill next to the trout we had caught.  A little surf & turf barbeque ensued & the rest is history.

Fast forward to today & I’ve recreated my delicious burger with a few supporting acts – homemade buns, crispy baked onion rings & my chunky “Aimée chips”.  It took me a whole afternoon to make everything, but it was definitely worth it & let’s face it, if you’re going to do something, might as well do it properly.  Also, I’m no expert on burgers, this is just the way I do it.

To make it easier for you to recreate this dish, I’ve split everything into three sections: burgers, buns & sides.  Not everyone is going to want the buns or side dishes, so this recipe is just for the beef burgers & I’ve put links to the others at the bottom.

Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need (this makes 4 burgers):

500g Minced Beef (10-15% fat content – if you cut the fat, you cut the flavour)
8 rashers Streaky Smoked Bacon
A little Sea Salt & freshly ground Black Pepper
Extra Virgin Olive Oil (for extra pepperiness)
25g Salted Butter
50g Grated Cheese (I used Medium Cheddar)

Optional Extras:
Mustard
Ketchup or Relish
Pickles (I used pickled Cornichons & sliced them)
Crisp Iceberg Lettuce, washed & patted dry
Large Tomatoes, sliced

What to do:

Get 5 pieces of greaseproof paper ready for your raw burgers, approx 6 inchs square – one for each burger & one spare.

Divide the beef into four equal pieces & gently shape each one into a ball.  Be careful not to squeeze them too much, otherwise they will be tough & won’t cook properly.

Put each ball onto a square of greaseproof paper & put the spare piece on top.  Press down evenly to flatten out your burger slightly, until about a half an inch thick.  Remove the top square of paper & use your hands to shape the burger into a circle, flattening down any uneven areas gently.  Repeat with the other three burgers.

Wash & dry your hands again, then sprinkle a little sea salt & pepper over each burger, flipping them over & repeating on the other side.

Stack them up with the greaseproof paper still on them, put them on a plate & wrap in clingfilm.  Place in the fridge for about 30 minutes to rest, as this will help them hold their shape when you cook them later.

Remove the burgers from the fridge & set them aside while you cook the bacon.  Heat a large frying pan or skillet on a medium heat & add the bacon rashers.  There’s no need to add oil at this stage, you want them to render their fat into the pan.  Do not be afraid of the fat – fat is flavour & this is a treat (you won’t be eating burgers for every meal every day).

Once the bacon has started to get some colour to it, transfer the bacon to a baking tray & cover with foil.

Add half the butter to the frying pan & place your burgers into the pan.  Press each one with a spatula, so they make full contact with the hot surface.

Cook for approximately 4-5 minutes each side.  Now I like my burgers cooked well-done, so if you like them more on the rare side, cook them for less time.  When you flip the burgers, press again for a moment to maintain contact with the pan & if desired, add the rest of the butter.

Once your burgers look gnarly & you’re happy with them, pile up a little cheese on each burger & cover with a large saucepan lid or cake tin for a couple of minutes – this will help to melt the cheese.  If you use a cake tin, remember it will get hot, so use tongs to lift it off your burgers.

When the cheese is melted, they’re ready to serve & it’s time to pack those flavour layers into your bun!

Serve these delicious burgers with a side of chunky chips, crispy baked onion rings & a generous green salad.   Usually, I make a dish of homemade mayonnaise too, just for dunking the chips & onion rings in.

Fabulously flavoursome, this fine burger is a tower of taste. You might need both hands for this one!  Stay hungry!  Aimee 😉 x

PS: Here are the links for the buns & sides:

For the buns – You’d Better Bun-lieve It!

For the side dishes – Sides by Side!

 

 

You’d Better Bun-lieve It!

Most of us buy bread, usually for ease & because quite frankly, we all lead busy lives & don’t always have the time to make our own.  There’s definitely no shame in that!  All the hard work has been done by some kindly, experienced baker & it’s even been sliced for us.  Personally, I like to have a bit of both – bake my own & buy some for convenience too.  I find making bread a relaxing experience, a chance to lose myself in thought (that’s when I get all my best ideas) & tone up my arms at the same time – bonus!  No fancy machines, equipment or unpronounceable ingredients, just good old fashioned elbow-grease & a bit of flour, water & yeast.

Having baked my own bread for a few decades now (who’s counting?!), I know it can be quite daunting to those who haven’t tried it.   Sometimes the mere thought of baking bread can send people into a tizz.  “Isn’t it messy?”, “don’t you need special equipment?” & “doesn’t it takes hours to make?” are some of the questions I’m often asked.  The answers are yes (getting messy is part of the fun), no, you don’t need special equipment & no, it doesn’t take hours.  Also, you don’t need to sit & watch over it – I make the dough, get on with other things while it’s proving & then go back to it. 

This recipe is for my Dunn Buns & they take less than a couple of hours to make, from start to finish.  Plus, you can bake them in advance (they freeze very well & retain their fluffy interior).  These gorgeously glossy topped buns are made with an enriched dough, meaning they don’t fall apart when crammed with a filling & hold their crumbs when sliced, making them perfect for burgers, breaded chicken & of course, bacon & eggs too.  They are pillowy soft with a smooth golden top & retain their shape as you eat (there’s nothing worse than when your bun goes flat & doughy).

Let’s get those beautiful buns baked & bronzed.  Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

500g Strong White Bread Flour (plus extra for kneading, etc)
10g Fast Acting Yeast
1 large Free Range Egg
300ml Lukewarm Water
1 large tablespoon Extra Virgin Olive Oil (keep the bottle handy for later)
1/2 teaspoon Sea Salt
A little melted butter for the tin (or a butter wrapper will do)

For the topping:
2 heaped teaspoons Sesame Seeds
1 large Free Range Egg, beaten with a pinch of Sea Salt

What to do:

Pre-heat the oven to 220*C & line a large baking tray with greaseproof paper.  Brush the greaseproof paper with the melted butter or give it rub all over with a butter wrapper (I always keep a few wrappers in the fridge, ready for greasing baking tins & such).  You can go without the greaseproof layer if you like.  I find it helps keep the bun bottoms soft, while still giving them colour.

Mix the flour, sea salt & yeast into a large mixing bowl.

Crack the egg into a measuring jug & top up with the lukewarm water to just about 400ml.  Give everything a whisk with a fork to break up the egg & blend it into the water.   If it gets a little frothy on top, that’s fine.

Tip the egg & water mixture into the flour, along with the olive oil.  Give everything a good mix with the fork, making sure you get right to the bottom of the bowl.

Once it’s all gathered into a sticky dough, tip it onto a lightly floured worktop.  I use a pastry scraper to make sure I get all the dough out of the bowl.  You will need a bit more flour as you go along, as it will be quite sticky to start.   Set your mixing bowl aside, you’ll need it later.

Knead firmly for about 8-10 minutes, stretching the dough away from you with the heel of one hand & pulling it back towards you.  Try not to tear the dough as you do this.  Repeat & keep going until the dough is a smooth & supple ball.  If you need a bit of flour as you knead, sprinkle a little onto the worktop & use the pastry scraper to loosen the dough if it gets sticky.

When you’re finished kneading, dust a little flour into the bottom of your original mixing bowl & place your dough inside, sprinkle a little flour on top & cover with either clingfilm lightly coated in olive oil or a dry tea-towel/cloth.

Leave the bowl in a draught-free, warm place to prove for about an hour, until you can see a little dome on the top where it’s risen & grown to almost twice the size.

Once your dough has proved, tip it out onto a lightly floured work surface (keep the oiled clingfilm/cloth from the bowl, you’ll need it again in a moment).  Give the dough a quick knead for a moment to knock out any big bubbles (don’t over-do it though, just a few seconds is fine).

Divide into eight equal pieces & gently roll into balls.  Set them onto the greaseproof-lined baking tray, spacing them a few inches apart (they will need room to grow).  Cover lightly with the clingfilm/tea-towel again & leave them to prove for another 20 minutes, until they have doubled again.

Remove the cling film, delicately brush the tops with the beaten egg using very light strokes (they will be a bit squishy & jiggly, so be gentle) & scatter the sesame seeds over them.

Bake in the centre of the oven for about 12-15 minutes, until beautifully bronzed on top & the sesame seeds are all toasted.

To check if your buns are baked, pick one up & tap the bottom – if it sounds hollow, they’re ready.

Remove from the baking tray & place on a cooling rack.  Let them cool completely (I know it’s hard to resist, but it will give you tummy ache if you don’t let them cool).  That’s it, your buns are done!  Slice, sandwich & serve!  They will keep for a day in an airtight container or you can always pop a few cooled buns into airtight bags & freeze on the day you bake them.

They are perfect packed with bacon, sausage & eggs for breakfast or even better, layered with burgers, cheese & salad for a weekend treat.  Sometimes, I make miniature versions of these with smaller fillings (perfect for picnics).

If you do have any leftover buns, try making my mini “Dunn Bun” pizzas!  Slice a bun into three generous slices, rub half a garlic clove onto each & top with a spoon of squished tinned tomatoes (tip them in a bowl & get your hands in).  Then add slices of mozzarella or whatever cheese you like, a few mushrooms or peppers & maybe some ham.  Sprinkle with a little Basil, Oregano & black pepper, dust with Parmesan & bake for 8 minutes in a hot oven (220*C) – easy mini bun pizzas!  They’re perfect as a light lunch, swift supper or a simple cheesy snack.

However you eat them, these bronzed & bun-tiful glossy buns are always a fabulous treat!  Stay hungry!  Aimee 😉 x

 

Leaf It Out Cake!

Autumn is definitely making her presence felt, with sultry November sunrises becoming crisp, chilly mornings splashed with sunshine.  The trees have turned tinted leaves into a stunning array of amber hues & luscious colours.  This collection of colourful foliage always draws my admiration, as they seem to suddenly appear in full beautiful bloom & disappear just as quickly.  Recently, whilst parked under a particularly pretty tree at a local supermarket, I managed to snap some shots of it’s vibrantly golden leaves shimmering in the sunshine.

Nature is my biggest inspiration (as you probably can tell from my sugar artwork) & this time of year is no exception.  It’s a deliciously indulgent season, perfect for hot chocolate & comfort foods to sustain us until Spring.  And what better way to celebrate the changing of the seasons than with a sumptuous chocolate cake, layered with rich dark cherries & fluffy cream!   Ready to bake it happen?  Hands washed, aprons on & here we go! 

What you need:

8oz Salted Butter, room temperature
5oz Caster Sugar
3oz Light Muscovado Sugar (Soft Brown Sugar)
6oz Self Raising Flour
2oz Cocoa Powder
2 teaspoons Baking Powder
2 teaspoons Instant Coffee
4 large Free Range Eggs
2 tablespoons Greek Yoghurt

For the topping & filling:
200g Dark/Plain Chocolate, for melting
200g Mascarpone Cheese
300ml Double Cream
1/4 jar Black Cherry Conserve or Jam

What to do:

Pre-heat the oven to 180*C.  Prepare two deep 7 inch cake tins – I used loose-bottomed ones for this, as it’s easier to remove the cakes when baked.  Smudge a little butter around the tins, sprinkle on a little flour & shake all around until thoroughly coated.  Add a greaseproof paper disc in the bottom of each tin & set them aside.

Sieve all the dry ingredients into a bowl & mix well with a fork.  Put to one side.

Whisk together the butter & sugars, until a soft gold & creamy consistency.

Add an egg, whisk in thoroughly & repeat until all the eggs are incorporated.

Sift half of the dry ingredients into the creamed mixture & using a spatula, fold in until all completely blended.  Add the rest of the dry ingredients & repeat until the mixture is a thick, smooth batter & there is no flour visible.

Add the yoghurt & whisk in well.  This will lighten the mixture & also add a moist texture to the cake.

Split the batter between the two tins evenly, smoothing the tops lightly with the spatula.  Place in the oven (lower rack) for approximately 30 minutes, until the tops are risen & cracked.  Poke a stick of spaghetti in the centre & if it comes out clean, your cakes are done.

Place them in their tins on a cooling rack for about 5 minutes, until the cake sides shrink back from the tin.  The centres will dip slightly, but this is fine.

Run a spatula knife around the edge of each cake to separate it from the tin.  Carefully remove the cakes & place on the racks to cool.  Be very gentle, as your cakes will be fragile & soft.  Leave to cool completely before removing the greaseproof disc gently from underneath.

While the cakes are cooling, let’s make the leaves!  Lay out some strips of greaseproof paper on your worktop, about 6 inches wide & as long as a rolling pin.  Melt the chocolate & tip into a greaseproof piping bag, snip off the very tip & pipe some skeleton leaves on the paper strips.  Pipe the outlines first, then a strip down the middle & smaller ones to the sides.  Don’t worry about them being too perfect – real leaves are all kinds of shapes & sizes.  Pipe as many or as few as you like.  Any leftover chocolate (even I laughed at that one!) can be just squished out onto another sheet of greaseproof & left to set for nibbling later.

Carefully drape your strips of leaves over a rolling pin & leave until completely set.  They will become curved & softly shaped, perfect for topping your cake.

Next, make the filling!  Whip the mascarpone & double cream in a large bowl until soft peaks, firm enough for piping (go easy, you don’t want it to become too firm).  Tip into a piping bag with the nozzle of your choice – personally, I like to keep it nozzle-free.  Tip:  If your cream does get too firm, add a teaspoon or two of cold semi-skimmed milk to soften it again.

When your cakes are completely cooled, place one on a decorative serving plate & pipe in a pretty pattern around the edge.  For the spots, I pipe on the outer edge inwards.  Spread a layer of the cream mixture in the centre of the cake & evenly spoon on a good layer of the black cherry jam.

Take the other chocolate cake & flip it over, so the flat side is on the top, then place it on top of the filling.  This will leave you with a nice flat surface for decorating!  If you’re serving this later, pop your cake in the fridge in an air-tight container (to stop it drying out).

Pipe swirls on top of the cake at intervals, then add your chocolate leaves to each swirl – don’t forget the one in the centre!   Sometimes, I also grate a little chocolate to sprinkle on the top of everything (optional, but rather lovely).

Time to indulge, so grab some plates & serve!  The fluffy, almost fudge-like texture of the cake is complimented by the cloud of mascarpone cream & crisp, chocolate leaves that crackle as you bite them.  This cake also looks fabulous with frilly white chocolate leaves mixed in with the dark, dusted with grated white chocolate too.   If you have any extra chocolate leaves, save them for nibbling with your morning coffee or add them to the frothy tops of hot chocolate, amid swirls of cream & marshmallows.

Decadent, dark & deliciously indulgent, this rich cherry chocolate cake will wow your guests whatever the occasion.  Stay hungry!  Aimee 😉 x

 

Coupler Soup

Summer appears to be racing by at a dizzying pace, wildly spinning the wheel of weather as she goes.  From sultry heatwaves to spectacular storms, August has given us plenty of gloriously sunny days too.  It’s always a busy month for us, celebrating birthdays in the first few days & our anniversary later in the month (there’s much cake to be baked & eaten!).  Breakfasts, lazy lunches, pasta & Prosecco have all been enjoyed on the patio,  while the plants have been abundant with their produce & easily picked for dinner.

The last few months, I’ve been sharing the home office with Mr Hungry (his upstairs, mine down) & it’s been a change most households have seen this year.  There are some downsides (other people can hear & see you on live calls), but there are plenty of ups too!  Not so long ago, we would meet for lunch in town to share a coffee & a few kisses, before wandering back to work.  This brief interlude would put a pep in my step & make the afternoon brighter – we have now have resumed our mid-day meet-ups.  Even though we are all in much closer proximity at the moment, it doesn’t mean we should become territorial about sharing space with our loved ones.

Shopping has recently become a bit like a treasure hunt, heightening our resourcefulness & making us more aware of our limited pantry.  This is nothing new to some of us, especially those on a limited budget or diet.  Being frugal can be a blessing, especially in the taste department.  Think of it as one of those old TV shows, where you were given a bag of ingredients & had to make a delicious dish.  It’s a challenge, but you’re up to it!

One of my favourite frugal recipes is based on an old minestrone soup.  Hearty, healthy & heaped with lots of little ingredients that don’t cost much.  We call this the Coupler Soup, because you need a couple of this & a couple of that.  We’ve all bought a tin of this, a packet of that, hoping to use it in some elaborate & exquisite dish, but shoving it to the back of the cupboard.  Bits of leftover dried pasta, a random tin of beans & that twisted up tube of tomato puree with a tiny bit left.  All seemed a bit pointless when you popped them in there, but now they are like gold dust!  You might notice I’ve used spinach instead of Cavolo Nero or cabbage.  This is simply because I like spinach on my pizza & there’s always a bit leftover, just enough to chuck in a soup or whizz into a delicious pesto, as you will know if you’ve been following my blog.  Over the years, I’ve adjusted the recipe to accommodate whatever ingredients were available, but it always has the same result – soupy satisfaction!

One of the main ingredients for this recipe is fresh chicken stock & here’s the link to my stock recipe:  https://hopeyourehungry.co.uk/a-bird-in-the-hand-is-worth-ten-in-a-dish/ .  I dilute it for this recipe, with a little water to wash out the tomato tin.  If you prefer to use a stock cube, make enough according to the instructions on the pack.  Ready to take the plunge?  Hands washed, aprons on & here we go!

What you need:

2 pints of fresh Chicken Stock, well-strained if homemade
4 rashers Bacon (I used streaky smoked or whatever is in the freezer)
1 medium Onion, finely chopped
2 medium Carrots, washed & finely chopped
2 sticks Celery, washed & finely chopped
2 dried Bay Leaves
1 tin White Beans, drained (such as Cannellini or Haricot beans, whatever you have available)
1 tin Italian Plum Tomatoes (save the tin for measuring your pasta)
2 handfuls of Dried Pasta (see above)
2 handfuls of fresh Spinach, washed & chopped chunky, stems & all
1 tablespoon Tomato Puree
1 sprig fresh Rosemary – remove leaves & chop finely (keep the stalk)
2 cloves fresh Garlic, chopped finely
Extra Virgin Olive Oil
Sea Salt
Freshly ground Black Pepper

What to do:

Prepare your ingredients first – wash, peel & chop finely as above.  Set them aside, ready to start.  Keep the Rosemary stalk & dry it – they make fabulous skewers for mini kebabs (slide whole cherry tomatoes & bocconcini on, then bake for 5 minutes in a hot oven – delicious!).

Heat a tablespoon of olive oil in a deep saucepan (you will need the lid for later) & using some good kitchen scissors, finely snip the smoked bacon into the pan.  Let it sizzle for a couple of moments, allowing it to render it’s fat (this adds essential flavour & in all honesty, it’s a miniscule amount).

Add the onion, carrot & celery to the pan, mixing well with the bacon & oil.  Give everything a good stir & fry for about 4-5 minutes, until slightly softened & the onion become glossy.

Tip in the garlic & Rosemary into the vegetables & then add the beans.  Add the chicken stock & bay leaves, stirring everything gently together.

Pour the plum tomatoes into your hand over the pan, squishing them carefully into the liquid (you can always tip them into a bowl & do this beforehand, if you prefer).

Fill the tin with cold water, swish it around to get the last drops of tomato juice & pour into the pan.

Using the empty tin, fill it with dried pasta pieces – whatever you’ve got in the cupboard is fine.  This recipe is to make the most of those leftover bits you’ve been saving for a rainy day – well it’s chucking it down now!  Carefully, without splashing yourself, sprinkle them into the soupy liquid.

Add the tomato puree, tip the chopped spinach into the pan & get stirring, mixing everything together.

Reduce the heat to a gentle simmer & put the lid half on the pan.  Let it bubble away softly for about 15-20 minutes, giving it a swirl around with the spoon occasionally.

Using a clean spoon, have a taste of your soup  & adjust the seasoning to your personal taste (get a clean spoon before tasting again).  It’s worth noting that any stock (homemade or shop-bought), along with bacon, contain salt, so you shouldn’t need to add much.  When you’re happy with the flavour, turn off the heat & tuck in!

Scoop your soup generously into bowls, making sure you get to the bottom of the pan!  Add some well-buttered, crusty bread for dunking & indulge in some soupy comfort food.  Ladle any leftovers into tubs or pots when cooled, pop them into the fridge & save for another day (it should keep in there for a couple of days at least).  I’ve used jam jars to stash soup in the fridge, just put an upturned cupcake case on the jar before putting on the lid (it gives it a bit of a better seal).

Although an everyday soup, it can also be turned into a souptacular starter.  Got a bit of day old bread that needs using up?  Make your own croutons!  Cut into cubes (as chunky or dainty as you like), drizzle with a little olive oil & bake on a tray in the oven at 220*C for about 10-15 minutes (give them a shake halfway through cooking).  Once bronzed & crisp, tip them onto a sheet of greaseproof paper on a cooling rack, before transferring to a serving plate for people to help themselves.  Pile a few in the centre of your soup, swirl with a little olive oil & a dusting of grated Parmesan.  That’s it!

Whether a romantic lunch or a suppertime starter, try my Coupler Soup to use up those random ingredients & create a hearty, wholesome soup!  Stay hungry!  Aimee 😉 x

 

 

A Ragu-gu-gu!

It’s been a funny old year so far, like one of those intense mystery novels with one dizzying plot twist after another.  None of us know what’s going to happen next, the author has gone rogue & the leading characters are all bickering with each other like petulant, hungry teenagers.  When everything seems to be a swirl of stress & stomach dragons are grumbling, never fear – comfort food is here!  A proper dinner helps calm grumbling of all kinds, soothing those pesky stomach dragons & restoring a little peace (albeit briefly).

Preparing a meal is something I truly enjoy.  It’s impossible not to feel relaxed, while creating something so comforting & satisfying.  The whole process requires you to focus on each task & that in itself seems to release any tension.  It’s not as precise or technical as some recipes, but it’s sheer ease brings a sense of peace as you create a meal for your family.  My adoration of Italian food began when I was a teenager & this is a rush-less ragu recipe I’ve been making for my family ever since.  It is at the heart of my homemade meat lasagne, slowly baked between blankets of cheese sauce & sheets of homemade pasta, regularly shared as a Sunday dinner & often accompanied by my Husband’s focaccia (he’s quite a talented baker).  Sometimes I make it with sausages, sometimes beef or both, usually whatever I’ve got in the freezer (I freeze meat in small batches for this very purpose).  

This is a family-sized recipe & will serve at least six people generously (it makes a decent six portion lasagne too, although I have stretched it to eight on occasion).  Keep some handy in the freezer for when you’re short on time (make sure you use fresh beef or sausage if you intend to freeze it though, not previously frozen).  

A ragu is not fast food – to me it means “Relax And Gradually Unwind”, so just take your time & go at your own pace – there’s definitely no rush.  Ready to ragu?  Hands washed & aprons on!

What you need:

200g Minced Beef or 4 Plain Pork Sausages, skins removed (or half beef & pork)
2 medium Carrots, washed, peeled & finely chopped
2 sticks of Celery, washed & finely chopped
1 medium Onion, skin removed, topped, tailed & finely chopped
2 tins of Plum Tomatoes & their juice
1 generous tablespoon Tomato Puree
1 or 2 dried Bay Leaves (if you’re unsure, just use one)
1 sprig fresh Rosemary (approx 6″ long), leaves chopped finely
3 or 4 cloves garlic, chopped/sliced finely
2 tablespoon Extra Virgin Olive Oil
A splash of Balsamic Vinegar (the good stuff – about a teaspoonful)
Seasoning – Sea Salt & Black Pepper, both freshly ground

What to do:

Firstly, prepare your garlic, carrots, onion & celery.  Make sure you wash the carrots & celery thoroughly to remove any grit or dirt.  Peel the carrots & trim the ends off them & the celery.  Chop finely into mini pieces & set aside on your board.

Next, peel the garlic & onion.  Top & tail the onion, then chop finely as before – you can always use the food processor for this if you prefer.  Here’s a little tip from me: wear sunglasses to help reduce any tears (obviously not dark ones, you need to see).

Chop the garlic finely & then the Rosemary.  Remove the spindly leaves from the stem first – I save these for making mini-tomato & vegetable kebabs.

Heat the oil in a large skillet or deep frying pan on a medium heat.  Add the carrot, celery & onion & fry for a few minutes to soften.  Keep them moving around the pan, so they don’t catch & burn.

Add the meat – squeeze the sausages from the skins straight into the pan if it’s easier.  Break any big chunks into finer pieces (I use tongs for this, but a wooden spoon or spatula is just as good).  Stir fry until the meat is thoroughly coloured & all the pink has disappeared.

Season with a little salt & pepper, sprinkle in the garlic, Rosemary & bay leaves, giving everything a good stir (the scent is fabulous).  I don’t add the garlic at the beginning, because it can burn quite quickly & lose it’s sweetness.

Next, add the tomatoes – I tend to buy the whole plum tomatoes & squish them by hand, evenly over the pan.  Yes, it’s messy but you’ll wash.  Half fill each tin with cold water to swirl out those last little drops of tomato juice into the pan too – we don’t waste anything!

Add the tomato puree & a good splash of balsamic vinegar (even a few drops makes all the difference).  Reduce the heat to low & let it softly simmer for about 30-40 minutes, stirring occasionally.  

Give it a taste, then add a little salt & pepper as needed (depending on the sausages you use, you might not need very much).  Using a clean spoon, taste it again to make sure it’s to your liking (seasoning is a personal thing).

Once you’re happy, let it bubble away on a gentle simmer for another 30 minutes or so, until reduced to a rich, thick meaty sauce.  Give your ragu another quick taste to check the seasoning is good & adjust it if you need to.  To test if it’s done, drag the spoon through the middle (the parting of the ragu) – if it leaves a gap & you can see the bottom of the pan, then it’s ready!

Get the family together, grab a fork & get stuck in!  It makes a sumptuously lazy supper generously spooned over spaghetti (with a good scattering of grated Parmesan on top), or stuffed in a variety of pasta parcels & shapes.  This versatile rich meat sauce is especially fabulous layered up in lasagne – here’s the link to my vegetable lasagne recipe, just swap the meat ragu for the vegetable one: https://hopeyourehungry.co.uk/perfect-pastafication/

Sometimes, I’ll use the leftover meat sauce in a pasta bake (brilliant when you’re short on time & easily feeds two people comfortably).   Pre-heat the oven to 180*C.  Pop a couple of generous spoonfuls of ragu into the bottom of a small baking dish.  Next, cook a couple of handfuls of fusilli (these twirly swirls make the best topping for this,  as they are easily coated with the cheese sauce). 

Make the cheese sauce while the pasta is cooking – melt 45g butter in a pan, then add 45g plain flour & stir well to make a thick paste.   Slowly add 300ml of semi-skimmed milk, a little at a time & stir gently (I use a whisk to make sure there are no lumps).  As the sauce thickens, stir more vigorously until silky smooth.  Add a small handful of grated mild cheese (approx 60g) & mix in until melted.  Taste, then season accordingly with a little sea salt & freshly ground black pepper.  Sprinkle generously with more grated cheese, dust with a little dried Oregano & bake for about 30 minutes.

When it’s ready, the topping will have turned a gorgeously golden hue.  Allow to cool for a few minutes before tucking in (just add a simple green salad & a little homemade focaccia for scooping up the sauce.

When the world gets too fast, slow down the pace & make a little comfort in your own kitchen with a fabulously flavourful ragu – Relax And Gradually Unwind.  Stay hungry!  Aimee 😉 x

Just Dough It!

It’s early Summer & thoughts turn to sunny weekends & lazy days, sipping something refreshing in the garden & eating delicious food together.  The comforting fragrance of freshly baked bread, garden-grown herbs & sweet garlic wafting through the air, always reminds me of sunny picnics on the patio.  While the Husband is gardening his socks off (with refreshing intermissions of something chilled), I enjoy creating a few treats for us to indulge in later.

A favourite nibble is slender squares of fresh focaccia, warm from the oven & dunked in a dish of extra virgin olive oil & dark treacley Balsamic vinegar.  Simply topped with herbs, garlic & sparkly shards of sea salt, this fluffy delight is always welcome!  This version is a fabulously fruity version, topped with ripe baby tomatoes.  As they bake, they become darker, slightly softened & a little jammy, resembling cabachon rubies mounted in a golden cloud of fluffy focaccia.  Pardon my poetics, but this type of food can be inspiring!  Ready to bake it happen?  Hands washed, aprons on & let’s dough it!

What you need:

500g Strong White Bread Flour (plus extra for kneading & dusting)
12g Yeast (dried or fresh if you prefer)
330ml Lukewarm Water (dip a finger in it & it should be just warm)
2 tablespoons Extra Virgin Olive Oil (plus extra for drizzling)
Half a teaspoon ground Sea Salt
12 Baby Plum or Cherry Tomatoes (washed, dried & halved)
1 sprig Rosemary (preferably fresh but dried is fine)
3-4 cloves Fresh Garlic, chopped finely
Sea Salt & Black Pepper
1 tablespoon Coarse Semolina (for your baking tray)

What to do:

Firstly, pre-heat your oven to 220*C – it’s going to need a good hour to get hot enough.

Prepare a large baking tray by sprinkling with a little coarse semolina, to stop your dough sticking (you can use a little flour instead if you prefer).  If you’re filling the tray, use one with a little lip around the edge to contain your bread, otherwise a flat one will do for free-form focaccia.

Next, dissolve the yeast in the water & give it a good firm stir, until blended into a pale muddy coloured liquid.

Mix the flour & salt separately in a large mixing bowl, making a dip in the centre.

Add the olive oil & pour in the yeast liquid, then bring everything together until you get a soft, sticky dough.

Scoop everything onto a lightly floured worktop, leaving a clean bowl.  Dust a little flour into the bottom of the bowl & set aside for later.

Knead the dough for about ten minutes, stretching it by pushing away with the heel of your hand & pulling it back over itself.  Turn the dough slightly & repeat.  If you’ve got a good sticky dough, you might need a dusting of flour occasionally as you’re doing this – be careful not to overdo this, otherwise it will alter the recipe & become unpleasant.  Remember, the effort you put into the kneading now will result in a fluffy, well-risen bread later, so give it some elbow grease – just think of those toned arms!

Once kneaded, pop your dough back in the bowl to prove.  Dust lightly with a little flour.

Smudge a few spots of olive oil on a sheet of clingfilm & loosely place over the top of the bowl.

Place somewhere warm & draught-free to rise for at least an hour (a warm airing cupboard is good if you have one).  If you can leave it longer, then do so.  Sometimes, I’ll make the dough in the morning & let it prove all day, ready for baking in the evening – all the kneading will make the dough silky smooth, soft & pliable.

When your dough has doubled in size, it’s ready for the next stage.  Simply take the oiled film off & scoop your dough onto a lightly floured work surface, making sure you remove all remnants from the bowl (you’ve put a lot of work into this, so don’t waste any!).

Give it light kneading for a few seconds, just to knock out any large bubbles that may have formed.  On a very lightly floured worktop, roll & stretch your dough to fit your tin, until about half an inch thick.

Carefully place your dough into the tin & drizzle olive oil across the top, gently smoothing it across with your hands.  Using your knuckles, make dimples all over your dough.

Dot the tomato halves all over the top, round side up & sprinkle evenly with the chopped garlic, a good pinch of freshly ground black pepper & sea salt.  Remove the Rosemary leaves from the stem & either leave whole or chop roughly, before sprinkling them on top too.

Bake in the top of the oven for about 10-12 minutes, until your bread is lightly golden & the tomato skins have turned a dark crimson.

To check if your focaccia is cooked, lift it up carefully at one end & tap the bottom – if it sounds hollow, it’s ready!

Remove from the baking tray & slide onto a cooling rack.  While it’s still warm, drizzle with more olive oil & give it a couple of minutes to cool slightly.

Transfer to a chopping board & slice into focaccia fingers, ready for dipping & devouring!  Add a few accompaniments & turn it into a mini feast – try a few sundried tomatoes, fragrant olives, salami, Proscuitto & a few cheeses.   Place the board in the centre of the table & let people help themselves.  Perfect for a relaxed afternoon treat or a light lunch.  Next time you’re feeling kneady, just dough it!  Stay hungry!  Aimee 😉 x

Preekend Profiteroles

It’s fabulous Friday, the weekend is almost here (we call it the Preekend because it’s pre-weekend), so I like to make something special.  When I was a young girl, both my Mum & Grandma would bake all kinds of wonderful delicious treats, including the most beautifully light, crisp choux pastry (pâte à choux).  I remember sitting in the kitchen, watching in amazement as my Mum vigorously beat the dough with such ease, making it seem so effortless.  Of course, I learned later on there is a lot of effort that goes into them – although simple to make, profiteroles need plenty of stamina!

The best bit was when these plump little pastries would be generously glazed with glossy, gooey chocolate sauce & adorned with homemade sparkly spun sugar.  My Mum swiftly whipped a molten sugar-dipped fork through the air & glittery, golden sugar strands would appear as if by magic!  Although I don’t tend to make spun sugar very often, I do still make proper profiteroles & once you have tried them, you’ll be hooked too.  Ready to bake it happen?  Hands washed & aprons on!

What you need:

4oz Plain Flour
2oz Salted Butter (plus extra for greasing trays)
A quarter of a pint of cold Water
3 large Eggs
600ml fresh Double Cream (for filling)

What to do:

Pre-heat the oven to 220*C.

Place the butter in a medium sized saucepan & add the water.  Gently heat until the butter is completely melted, then bring to the boil.

Remove the pan from the heat & add the flour, stirring well.

Put the pan back on the heat, stirring continuously until the mixture comes together into a ball in the pan, then leave to cool.

Beat the eggs in a separate bowl.

Once the mixture has cooled, this is where you need your muscles!  Grab a wooden spoon & gradually add the eggs a bit at a time, while beating them vigorously into the mixture, until you have a silky smooth golden dough.  Then you’re ready to pipe!

Prepare your baking trays – smudge with a little butter, then run them under cold water & tip off the excess (you need a film of moisture to create steam in the oven to help raise them).

Tip your choux paste into a piping bag with round nozzle attachment (usually about 1cm sized).  Sometimes, I like to use a star nozzle because it gives extra texture (which attracts more chocolate sauce later – planning ahead!).  If you stand your piping bag over a tall mug or jug, folding the edges over the top to hold it in place, you can do this with ease & avoid losing your choux paste.  Once filled, get rid of any excess air from the bag & twist the top tightly closed (after all that hard work, you don’t want your bag bursting!).

Pipe the mixture into round little dollops about an inch big, leaving an inch or two gap between each of them so they can grow.

Bake for 20 minutes until risen & slightly golden.  Tip onto a wire rack & while they’re still warm, make a little hole in the side of each (gently poke the end of a knife in).  Leave to cool.

Once cooled, your profiteroles are ready!  If you are preparing them in advance, you can freeze them unfilled & a few at a time in a single layer.  They crisp up beautifully in a warm oven for a couple of minutes & you’ll be able to dish up a dessert at a moment’s notice.

Fill your piping bag with whipped cream & pipe into the tiny hole you made in each profiterole, until just full.  Stack them up on your plate or put them in the fridge in a covered dish, but don’t leave them too long as they will go soggy.

Generously drizzle warm, chocolate sauce over them & serve!  You want the recipe for chocolate sauce, don’t you?  It’s really easy to make & one of my favourite “chuck it all in a pan” recipes.  I make jars of this & store it in the fridge or the cold pantry, then warm it up to make it runny enough to pour over cupcakes (it tastes fabulous spread on hot toast too).   Here it is!

What you need:

4oz Butter, cut into small chunks
8oz Plain Chocolate, chopped into chunks
14oz tin of sweetened Condensed Milk

What to do:

Pour the milk into a dry small saucepan, add the butter & chocolate chunks.

Heat gently on low, slowly stirring with a whisk & making sure everything is combined, for about four or five minutes.  It should be glossy, smooth & silky.

That’s it!  Your sauce is ready, so pour it into a nice serving jug or sauce boat just before the dessert is plated up.  This also makes a fabulous fondue with chunks of pineapple, whole strawberries or fluffy marshmallows dipped in (elasticated waistbands are advisable though).

They even freeze well (unfilled), so you can have a stash ready for unexpected guests or just as a treat when you fancy them.

Those plump little pastries melt in a crisp, gooey cream & chocolatey mouthful within seconds, although they always linger much longer in my memory.  Stay hungry! 😉 Aimee x

 

Freshly Squeezed Sunshine & Sherbet Lemon Cake!

Early mornings are the best time of day for me, when everyone else is either sleeping or getting ready to go out.  It’s usually dark when I leave & I love catching that inky blue sky as it slowly melts into an array of pretty pinks & golds.  It’s a serene time of day for me & as Christmas is getting closer, people are bustling about, bags bulging & feet burning, so I like to soak up the calm before the chaos.

Christmas cakes have been decorated with snowy scenes, presents wrapped & cards sent (except mine, because I’ve not had time to write any yet).  I’ve been sculpting little cute creatures from my homemade modelling chocolate, ready to be wrapped & hopefully not eaten.  This time of year can become a bit of a whirlwind of things to do & when this happens, I find it soothing to put on an apron & bake a cake.  Cake should be created with care, not rushed but relished & enjoyed.  A happy Cook makes a happy cake!

Cake: even the mere mention of this magical food can cause a frenzy of fresh faces at the door, eyes wide in anticipation of sweet creations.  As a child, baking always seemed like some kind of magical spell – you put a tin full of sweet tasting goo in the oven & a fluffy cloud of cake comes out!  This particular cake is the one I am best known for, my Lemon Drizzle Cake.  Lighter-than-air layers of lemon cake & whipped buttercream that seem to evaporate like a zesty zephyr with every mouthful.  It tastes like freshly squeezed sunshine & sherbet lemons, almost defying you not to feel brighter & more cheery as you eat it.  This recipe is for a seven inch three layered cake, perfect for afternoon tea with friends or a celebration of your own & yes, even Christmas!

Now you’re probably only going to need about one lemon’s worth of zest, depending on size, but you need their juice.  You all know by now that I don’t like waste, so zest all the lemons & pop spoonfuls of the extra zest in ice-cube trays & cover with a little water, then freeze for future bakes.  Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

2-3 large Unwaxed Lemons, washed & dried, room temperature

For the Cake:
8oz Unsalted Butter, softened at room temperature
8oz Sugar
8oz Self-Raising Flour
4 large Eggs
2 teaspoons fresh Lemon Zest
A few drops Vanilla Extract

For the Syrup:
100ml approx of fresh Lemon Juice topped up with Sugar to 150ml (see picture here)
1 teaspoon fresh Lemon Zest

For the Buttercream:
5oz Unsalted Butter, softened at room temperature
12oz Icing Sugar
1 tablespoon freshly squeezed Lemon Juice
1 tablespoon fresh Lemon Zest for decoration/filling

What to do:

Pre-heat the oven to 190*C & prepare your tins.  You will need three 7″ cake tins.  Wipe them out with a little melted butter.  I use the butter wrapper for this – you can keep them in the fridge or freezer for future bakes (you’re welcome!).  Sprinkle with a little additional flour & shake around to coat the inside of your tins.  Tap them upside down to tip out any excess flour.  Place a circle of greaseproof paper in the bottom of each tin & set them aside on your worktop.

Next, prepare your lemons.  Wash them well in warm soapy water, drying them equally well.  Once cleaned, give them a good firm roll on the worktop.  This will encourage them to give up their juice easier.

Using a zester or the fine side of a cheese grater, remove the zest of the lemons carefully.  You just want to zip off the golden skin, not the white pith underneath, so try not to use too much pressure as you zest.  Cover & set aside.

Cut each lemon in half & squeeze the juice into a cup or mug.  Don’t worry about pips, simply pour the juice into a strainer over a measuring jug.  I use a fork to juice lemons – jab it into the middle & twist while you squeeze the outside.  Set aside.

Now to make the cake batter!  Beat the butter & sugar in a large mixing bowl until a soft golden paste.

Add one egg, beating well until your mixture is glossy & fluffy.  Repeat with the rest of the eggs, one at a time.

Sift half the flour into the mixture carefully, then fold into the wet ingredients using a spatula.  Once it’s started to combine, sift in the rest of the flour & continue to fold until fully blended to a smooth, thick batter.

Sprinkle the lemon zest across the top & stir in well.

Using your whisk, give it one last beating for about 30 seconds, just to get a good gust of air in at the end.

Spoon into the prepare tins equally, smoothing down the mixture until level.

Bake on the shelf just down from the centre of the oven for approximately 18-20 minutes, until well-risen & lightly golden on top.

Using a stem of spaghetti or a skewer, gently poke the cake in the centre – if it comes out clean, it’s cooked.   Place the cakes in their tins on a cooling rack for a minute.

Slide a pallet knife between the edge of the tin & the cake to loosen it.  Turn it out very gently onto a cooling rack & peel off the greaseproof paper circle by pulling it slowly back on itself – don’t lift it up or it will bring half your cake with it.  Turn your cake over very carefully & leave to cool completely.

While the cakes are cooling, time to make the buttercream.  This is my method to blend puff-free powdered icing sugar with the butter.  It just requires a little effort & will mean you don’t have a cloud of sugar.

Tip the butter into a bowl & using a soft spatula, beat & spread it around the bowl (I usually spread it halfway up around the edges).

Very slowly add all the icing sugar – do not tip it in, use a tablespoon to scoop it into the bowl & add it as close to the butter as possible.

Using the spatula, press it into the butter & scoop from the sides of the bowl, folding & pressing until all the sugar is squished into the butter to form a very stiff paste.

Once it’s all incorporated, add a little of the lemon juice & give everything a good beating with the spatula until very light textured & fluffy.  It should be the palest, creamy colour by now.

Spoon into a piping bag with your preferred nozzle (I used a large star nozzle because that’s my favourite for this).  Fold the end & pop it into the fridge while you make the syrup.

Strain 100ml of the lemon juice into a measuring jug.  Add the sugar evenly until the liquid has risen to 150ml – you should have an equal stripe of sugar & lemon juice in the jug.

Add the lemon zest & give everything a good stir.  Either pop it in the microwave for 2 minutes on full power or dissolve in a small saucepan over a medium heat.  Once the sugar has disappeared completely, your syrup is ready.  Give it a stir again & set aside to cool slightly.

Time to start assembling your cake!  Get yourself a lovely serving plate & remove the buttercream from the fridge.  I’m going to give you a couple of tips here that I’ve learned over the years too.

Firstly, take your buttercream & pipe a small half inch splodge in the centre of your serving plate.  This will stop your cake from sliding around while you’re stacking the layers.

Take your first cake layer & flip it over, so it’s flat side up.  Lay it onto the splodge of buttercream on the plate.

Using a stem of spaghetti or a skewer, poke several holes all over the cake.

Spoon about a third of the  lemon syrup evenly all over the cake – remember, you just want to drizzle not drown the cake, so don’t overdo it or it will go soggy.  Just drizzle enough syrup all over & don’t worry if a bit goes over the edges, it will soak in.

Pipe decorative swirls around the top of the cake, to make a buttercream ring around the edge.  Fill the centre in by piping around the inner edge, getting smaller until in the middle.

Take the next layer of cake, flip it over as before & carefully lay it on top of the buttercream, making sure it’s level & even.

Repeat the above steps, poking little holes in carefully – you don’t want to go through the cake, just make little vents for the syrup to seep into.  Again, don’t worry if it goes over the edges, it will be fine.  Pipe the buttercream as before.

Place the final layer of cake on top carefully, ensuring it is level & your cake layers are all in line with each other (give it a little nudge until you’re happy with it).

Carefully poke some holes in the top cake, as before for the previous layers & add the syrup.  If you have some syrup left at the end, freeze it in ice cube trays (it’s perfect poured over ice-cream or plopped in a glass of Prosecco).

Sprinkle strands of fresh lemon zest all over the top of your cake, with a few on the plate around the edge.  That’s it, your cake is ready to slice & share!  I recommend keeping it as simple as this for an afternoon treat with friends, but if it’s for a birthday or celebration, decorate as you like!

So if you need a little sunshine, try my de-luscious & delightful Lemon Drizzle cake!  Stay hungry!  Aimee 😉 x

 

Champignon The Wonder Pie!

Gazing into the garden while sipping my first coffee of the day, there is an Autumnal air about it.  The early sunshine is just peaking over the rooftops, causing the dew laden lawn to shimmer in the sunlight & perfectly summing up the Summer.

August has been very much “all or nothing”, either a raging hot heatwave or shivering shade, deluge or drought, & nothing inbetween.  The poor plants don’t seem to know which way to turn & our multi-tasking willow tree has been happily soaking up the excess water, whilst providing welcome cool shade to the local wildlife.  There are baby olives on our little olive tree trying to ripen, green tomatoes just starting to blush red & a bounty of blackberries waiting patiently to be plucked.  The garden seems to be clinging on by it’s very leaf-tips to the last days of Summer, as Autumn has quietly arrived & begun to unpack her colourful attire across the landscape.

Before Autumn settles in, there are some comforting meals we can indulge in to soften the seasonal switch.  Fresh produce is all around us, just waiting to be turned into tasty transitional treats.  Some of my best ideas come from mooching around the markets, shopping when everyone else is sat in traffic (or still in bed), & picking up some fabulous bargains.  The early bird always catches her worm & although thankfully not very worm-like, earthy foods have caught my eye recently – the beautiful but humble mushroom.

Soft, light & flavoursome, mushrooms are one of the most versatile ingredients in cooking.  They go with pretty much everything, adding both subtle & substantial flavour to dishes, & the variety is truly amazing!  From the tiny to the tawny, closed cup or open, the frilly or the flat, these fabulous funghi are just waiting to be turned into delicious dishes!

As I wanted them to be the main attraction, I created my Champignon the Wonder Pie – a delicate mushroom & vegetable stew, tucked in under a crisp comforting blanket of buttery puff pastry.   This is one of those lazy afternoon recipes to make, rather relaxing & a little therapeutic even.  Although simple to make, there is going to be some prep involved – I hear you groaning, but I promise it’s all easy stuff, no mysterious ingredients & worth every minute when you taste the results. 

Firstly, you’re going to need vegetable stock – use either a stock cube or fresh, whatever works best for you & the time you have available.  I make my own & freeze it, as it uses up all the veg trimmings & you know what’s in it (too much salt & mushrooms = watery mess & a soggy pie).  My easy vegetable stock recipe means no standing around watching pans either.  You’ll need a couple of carrots, an onion, two celery sticks & a handful of fresh herbs (half a dozen Sage leaves, some sprigs of Thyme & a couple of Rosemary stems work well), along with any mushroom stems, parsnip, bean or pea trimmings – wash everything well to remove grit & dirt, then chuck them all in a roasting tin with 2-3 pints of cold water, a splash of olive oil & a few good grinds of black pepper & sea salt.  Cover it with foil to seal in all the juices & bake at 200*C for just over an hour, then strain & that’s it.  Use it fresh, stick it in the fridge for a couple of days or freeze it.  Save the veggies to whizz up into soups or sauces & pour any leftovers into jars for the fridge or ice cube trays to freeze.

If you prefer, you can swap the vegetable stock for chicken stock (as long as your guests are not vegetarian) – both work well & it tastes just as lovely either way.  A little bit of tasty trivia for you here: vegetable stock is actually a broth, as stock refers to a liquid that has bones cooked in it.

Next, although I have used two types of pastry (shortcrust for the base & puff for the lid), you could use shortcrust all over or just use shop-bought puff lids if time is limited – please make sure it’s proper all-butter puff to do your pie proud.  If you do fancy having a go at making your own, here’s the link to my puff pastry recipe: https://hopeyourehungry.co.uk/puff-up-the-volume/   You will only need half the amount, so reduce the measurements accordingly.  It’s easy to make & just needs an hour to rest in the fridge before rolling, so you could make this while the stock is in the oven.

Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

For the filling:
250g Mushrooms approx (I’ve used closed cup & flat but use what you like here)
1 stick of Celery
1 medium Carrot
1 medium Red Onion
2 tablespoons of Sweetcorn
100ml Vegetable Stock approx
25g Salted Butter
25g Plain Flour
1 tablespoon Extra Virgin Olive Oil

For the base Pastry:
6oz Plain Flour, plus extra for rolling out & prepping your tin
2oz Salted Butter, plus extra for your tin
1 large Egg
A little cold water, about a tablespoon

4oz Puff Pastry (see link above to make fresh or buy all-butter puff pastry)
2 teaspoons grated Parmesan or Medium Cheddar
1 Egg & 2 tablespoons of Milk, whisked together to make egg wash

What to do:

Pre-heat the oven to 220*C & prepare a pie tin.  I’ve used an 8″ square cake tin because it was handy.  Smudge a little butter around the inside of the tin & then sprinkle with flour.  Tip out the flour (save for rolling out) & set the tin aside.

Time to prepare your vegetables!  Give them all a good wash in cold water & remove the onion outer skin.  Top & tail all of them, chop finely & set aside.

Prepare the mushrooms next.  Give them a good wipe with a damp cloth to remove any dirt or grit (if they’re small, use a pastry brush).  Take out about half a dozen & set to one side whole.  Chop the rest up finely & set aside too.

Heat a large frying pan or skillet.  Add the butter & oil, mixing well until melted together.

Add the carrot, onion & celery, stirring well to coat in the oil butter mixture, then fry on a medium heat for 3 or 4 minutes.  Give them a nudge around the pan from time to time, so they don’t catch & burn.  You want them to soften slightly, but not go squishy.

Add the mushrooms & give everything a good stir fry for a couple of minutes.

Sprinkle in the plain flour around the pan & stir fry everything together until the flour has disappeared.  This is going to make a roux in the pan, as it will absorb the butter & oil in the mixture, thickening everything up nicely.

Add the stock gradually & stir well into the mixture, making a smooth sauce.  When everything is combined, turn off the pan.

Slice up the whole mushrooms you saved into bite-sized bits & stir them into the stew.

Make the base pastry by rubbing the butter into the flour.  Add the egg & stir into the flour mixture using a metal spoon or knife.  As it starts to come together, add a trickle of the cold water to form a soft dough.

Turn it out onto a floured surface, sprinkle a little flour on top & roll out until slightly larger than the size of your tin all around.

Flop the pastry over your rolling pin & carefully lift into the tin, draping it inside as you do so.  Press gently into all the edges & leave a little hanging over the tin (to attach the puff pastry lid to later).  Try using the end of the rolling pin for this, as it’s smooth & won’t tear your pastry.

Roll out the puff pastry to just over the size of your pie tin & set aside.

Tip the mushroom pie filling into the pastry lined tin & spread out well.  Dip your finger in a cup of cold water & run it around the edge of the pastry.

Put the puff pastry lid on top & press the edges down to seal the pastry base to the lid.  Prick all over with a fork or a sharp knife.

Brush with a little egg wash all over.  If you want to make little pastry decorations with the leftover bit of puff, do that now & lay them on top, then brush them too (not too many though).  Sprinkle with a little grated Parmesan.

Bake in the oven for about 25 -30 minutes, until thoroughly golden & the layers are starting to show at the edges.  The sides of the pastry will come away from the tin slightly when it’s ready.

Put the pie tin on a cooling rack for a few moments to relax before serving.  That’s it!  Just get everyone around the table & dig in!   Meaty but meatless, this mushroom-packed pastry goes well with either a generous scoop of cheesy mashed potatoes & steamed crisp vegetables, or a zesty green salad scattered with a few spots of aged Balsamic vinegar & toasted pine nuts.  Slice it up cold for a luscious leftover lunch or freeze in slices for indulgent lazy suppers after a long day at work.

However you serve it, this crispy champignon-crammed pie is the perfect comfort food for chilly almost-Autumn evenings.  Stay hungry! 😉 Aimee x

 

 

 

 

 

 

 

 

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 used PME Cake Decorating natural food colours for this recipe).

(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