tag:blogger.com,1999:blog-33278339239033360732024-03-13T14:12:09.906+00:00Something MissingI love food! Not just eating it, but creating it. What beats an afternoon in the kitchen, making a mess as well as scrumptious treats? But when a friend had to alter her diet due to food intolerances I realised not everyone can carelessly indulge. So I set out to make a cake she could eat, and when I achieved a flourless, vegan chocolate cake that tasted pretty good I wondered what else was possible. And so my journey begins into a world of baking where there is always something missing...Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-3327833923903336073.post-27902325000564830092017-05-02T22:31:00.000+01:002017-05-02T22:31:07.080+01:00Coconut BurfiI go to a monthly travel writing book club at the wonderful <a href="http://charliebyrne.com/">Charlie Byrne's</a> (if you ever find yourself in Galway it is a must visit). And like any good book club our serious literary discussions are accompanied with a decent selection of wine and nibbles to help along proceedings. All of the regulars bring along sweet treats or a select tipple from the equally wonderful <a href="http://www.woodberrys.ie/">Woodberry's</a>. Depending on the location of the tales we are reading we often attempt to match the food and drink to the region in the monthly book we select.<br />
<br />
Last month we were reading <a href="https://en.wikipedia.org/wiki/The_Great_Railway_Bazaar">The Great Railway Bazaar</a> by Paul Theroux, a travelogue of Paul's railway journey through Asia. This journey took him through multiple countries including India so I chose to make a sweet treat from this country to fuel our book chat.<br />
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<br />
INGREDIENTS<br />
<br />
100g desiccated coconut<br />
150ml condensed milk (or 1 small tin)<br />
120ml full fat milk<br />
1/2 teaspoon ground cardamon<br />
1/4 cup of crushed pistachios<br />
<br />
Line a 8 inch cake tin with grease-proof paper<br />
<br />
Place the coconut, condensed milk, milk and cardamon powder into a large heavy based pan. Place over a mediun heat and stir until the mixture thickens (taking care not to let the mixture stick to the bottom of the pan and burn). This process should take about 8 to 10 minutes.<br />
<br />
Transfer the mix to the lined tin and spread out evenly. Sprinkle with pistachios, and allow to cool before slicing into small squares to serve.Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-59355574517082035802017-04-03T20:59:00.000+01:002017-04-03T20:59:41.796+01:00Mackerel, sweet potato and pesto cakes<div class="MsoNormal">
It had been a while since I posted anything.<o:p></o:p></div>
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I have no decent excuses.<o:p></o:p></div>
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But hey here’s what I had for dinner!!<o:p></o:p></div>
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<o:p><br /></o:p></div>
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INGREDIENTS (makes 4)<o:p></o:p></div>
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3 medium sweet potatoes (cooked, peeled and mashed)<o:p></o:p></div>
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3 smoked mackerel fillets (flaked)<o:p></o:p></div>
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1 tablespoon red pesto<o:p></o:p></div>
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1 tablespoon plain flour<o:p></o:p></div>
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Salt and pepper for seasoning<o:p></o:p></div>
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I begin by cooking the sweet potatoes in the microwave by
piercing the skin and zapping on full power for 3 minutes before flipping over
for another 3 minutes on the other side. Allow to cool fully before peeling off
the skin and then mashing with a good pinch of salt and pepper.<o:p></o:p></div>
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In a large bowl mix all of the ingredients together.<o:p></o:p></div>
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Split the mixture into 4 and form 4 little patties with your
hands.<o:p></o:p></div>
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Heat some oil in a pan and transfer the little fish cakes
into the pan with a spatula. After a couple of minutes flip over and cook for a
further 2-3 minutes. <o:p></o:p></div>
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Remove, serve and enjoy.<o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-15315342861205130422016-07-10T16:14:00.000+01:002016-07-10T16:14:13.138+01:00Ready iced carrot cake<div class="MsoNormal">
So again I have failed to keep up with my promise of monthly
blogging but this year just seems to be zooming by! I do have a couple of
recipes in the bag that I will get around to posting soon, including my
new personal favourite ‘French buttercream’. <o:p></o:p></div>
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<br /></div>
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But until I get around to compiling all of my top
buttercream making tips here is another firm favourite of mine…carrot cake.
Thanks to a secret family recipe passed down from generation to generation
(well passed down from my mum to me) I think I make a pretty mean carrot cake.
The problem I find is that I am ridiculously impatient when it comes to letting
the cake fully cool before lathering on the lightly whipped up cream cheese
icing. This results in the icing warming up, beginning to melt and generally
slipping off of the cake as I attempt to scoop it up from the sides and pile it
back on top. Now this problem could be solved with me just waiting a little bit
longer before icing the cake…or alternatively bake the carrot cake with the
cream cheese topping already applied!!<o:p></o:p></div>
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<br />
So here is a recipe for a mascarpone topped carrot cake bar. My recipe was inspired by <a href="http://www.lecremedelacrumb.com/2015/03/cream-cheese-swirled-carrot-cake-bars.html">this
recipe</a> over at le crème de la crumb. I, possibly controversially, added
raisins, which I don’t think any good carrot cake should be without, as well as
adding a few nuts. Unlike Tiffany, who on the original recipe managed to
produce a lovely cream cheese swirl effect on her carrot cake, I just ended up
with a layer of the mascarpone mix covering the whole of the cake surface. But
is looks nice sliced up still and adds a different texture to the top of the
cake.<o:p></o:p></div>
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So what are you waiting for…give this a go!<o:p></o:p><br />
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INGREDIENTS<o:p></o:p></div>
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1 teaspoon
baking powder<o:p></o:p></div>
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1 teaspoon
cinnamon<o:p></o:p></div>
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180g plain
flour<o:p></o:p></div>
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1 cup of
grated carrot (I used 3 carrots to get this)<o:p></o:p></div>
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75g raisins<o:p></o:p></div>
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50g walnuts
(roughly chopped)<o:p></o:p></div>
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225g caster
sugar<o:p></o:p></div>
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50g melted
butter<o:p></o:p></div>
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2 eggs<o:p></o:p></div>
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1 teaspoon
vanilla essence<o:p></o:p></div>
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<br /></div>
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120g
mascarpone cheese<o:p></o:p></div>
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60g caster
sugar<o:p></o:p></div>
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1 egg<o:p></o:p></div>
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1 teaspoon
vanilla essence<o:p></o:p></div>
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25g flour<o:p></o:p></div>
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<br /></div>
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Preheat the
oven to 180°C and grease a 12”x9” baking tray (or similar)<o:p></o:p></div>
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Sift
together the flour, cinnamon and baking powder and set aside. <o:p></o:p></div>
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<br /></div>
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In a separate
bowl mix the carrots, raisins, walnuts, sugar, melted butter, eggs and vanilla
essence and mix together. Then gradually fold in the flour mix until fully
combined. Transfer the batter to the greased pan and spread out evenly.<o:p></o:p></div>
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In a clean
bowl mix the mascarpone, sugar, egg, vanilla and flour together before
dolloping on top of the carrot cake mix. At this point you can either use the
tip of a knife to create a swirl effect, or as I did just smooth a layer of the
cheese mix over the whole baking tray.<o:p></o:p></div>
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Bake for 25
minutes until a skewer inserted into the cake comes out clean. Remove from the
oven and allow to cool (a little) before tucking in!!<o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-73798198068413634702016-05-22T12:59:00.001+01:002016-05-22T12:59:40.190+01:00Strawberry and nectarine swirl ice cream<div class="MsoNormal">
Last weekend summer hit the west coast of Ireland. I braved
the sea for my first swim of the year, white pasty legs were on display
everywhere and beach space was at a premium. I also successfully managed to
consume my body weight in ice cream The full on continental temperatures may
have receded a little but signs that summer is here are all about. Whilst on
a little work trip to Cork I managed to find a few spare minutes to venture to
the English Market where I bought an incredibly large quantity of sweet
smelling Irish strawberries as well as what can only be described as a large
sack of nectarines. And so on my return home, where the sun was trying to break
through the clouds again, I set about making a strawberry and nectarine swirl
ice cream.<o:p></o:p></div>
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This is following my trusted swiss meringue ice cream base
which uses just egg whites to create a no churn ice cream mix, great for anyone
that doesn’t have an ice cream maker or the time to whisk up a custard based
ice cream mix every hour to stop those pesky large ice crystals forming in the
mix!!This mixture contains a strawberry and nectarine syrup the you swirl
through the final mixture to create a fruity, summery delight. The syrup does
contain two slightly unusual ingredients but trust me it works. First off
balsamic vinegar (just a little bit) is added and this really brings out the
gorgeous sweetness of the strawberries and nectarines as well as providing a
slightly sharp contrast to the sugary ice cream base. Then a little vodka is
added to prevent the mixture freezing completely solid once added to the ice
cream. I used <a href="http://www.blackcow.co.uk/">Black Cow vodka</a> in this
recipe, which is an amazingly creamily smooth tasting vodka that is made using
the whey from milk….so it seemed to be appropriate to add to this dairy delight…if
you can’t get your hands on Black Cow (although it you like your vodka I recommend
you try) any other vodka will work too.<o:p></o:p></div>
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<o:p>INGREDIENTS</o:p></div>
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For the syrup:<o:p></o:p></div>
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3 nectarines, diced<o:p></o:p></div>
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200g strawberries, diced<o:p></o:p></div>
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2 teaspoons balsamic vinegar<o:p></o:p></div>
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1 tablespoon caster sugar<o:p></o:p></div>
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1 tablespoon vodka (I used Black Cow vodka, but any other
vodka will be fine)<o:p></o:p></div>
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For the ice cream:<o:p></o:p></div>
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3 egg whites<o:p></o:p></div>
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¼ teaspoon cream of tartar<o:p></o:p></div>
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310g caster sugar<o:p></o:p></div>
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100ml water<o:p></o:p></div>
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1 teaspoon vanilla bean paste<o:p></o:p></div>
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320ml double cream<o:p></o:p></div>
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You will also need a sugar thermometer for this.<o:p></o:p></div>
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Begin by placing all of the ingredients for the syrup apart
from the vodka into a medium saucepan, place over a medium heat until the
mixture begins to bubble and then reduce the heat and allow the mixture to reduce
to a sticky syrupy consistency. Once reduced remove from the heat and allow to
cool then add the vodka to the mix.<o:p></o:p></div>
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While the fruit syrup in reducing but eh egg whites into a
large clean cowl and whisk using an electric whisk until the egg whites start
to look foamy. At this point add the cream of tartar and then continue to whisk
until stiff peaks are formed…this is the point when you take the whisk out of
the mixture and a peak of egg whites is left that doesn’t collapse.<o:p></o:p></div>
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Set the egg whites aside and place the sugar and water into
a large saucepan. Swirl the mixture slightly to allow the sugar to dissolve
into the water, but don’t stir the mixture. Place the pan over a medium heat
and once the sugar has dissolved and the liquid is clear stick the thermometer
into the mixture, raise the heat and allow the mixture to bubble quite rapidly
until it reaches 112°C/234°F is reached.<o:p></o:p></div>
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Remove the sugar syrup from the heat and begin whisking the
egg mixture again at a slow speed.<o:p></o:p></div>
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Very carefully begin to pour the sugar syrup into the egg
white mix, continuing to beat the mixture the whole time. Once all of the syrup
is added the mixture will look glossy and smooth but continue to beat the
mixture for another 10 minutes until the meringue has cooled down to room
temperature.<o:p></o:p></div>
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Now in a separate bowl place the cream and vanilla bean
paste and whisk until the cream is thick and has doubled in size.<o:p></o:p></div>
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Add a third of the cream into the meringue mixture and gently
fold in until combined. Continue adding the rest of the cream bit by bit until
well combined by try not to over beat the mixture as some of the air will be
lost from the mixture.<o:p></o:p></div>
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Transfer the ice cream mixture to a freezer proof container
and place in the freezer for a couple of hours until it starts to firm up.<o:p></o:p></div>
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After a couple of hours remove the ice cream from the
freezer and swirl through the cooled fruit syrup. I find it best to dollop big
blobs of the syrup on top of the ice cream and then draw a swirly pattern
across the ice cream with a fork to distribute the syrup throughout.<o:p></o:p></div>
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Return the mixture to the freezer for another couple of
hours until fully set then tuck in and enjoy!<o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com1tag:blogger.com,1999:blog-3327833923903336073.post-33608920440537224882016-04-28T21:02:00.001+01:002016-05-22T12:29:05.800+01:00Wild Garlic Pesto<div class="MsoNormal">
So my plan of trying to write at least one blog post a month
this year seems to be slipping but I’m getting this one in quick before April
disappears! And I had better get this out there quick as I partook in a little
foraging recently, collecting handfuls of sweetly pungent bundles of wild
garlic during a stroll in a local woodland. But wild garlic season doesn’t last
forever so you may have to be a little more proactive than myself if you also
want to foray into the world of foraging. Wild garlic is a great place to start
though, as although this green leafy plant can sometimes be mistaken for lily
of the valley (a toxic plant) on looks alone, it is pretty distinctive when it
comes to aroma. Just walking through the local woods my nostrils realised I was
surrounded by the stuff before I had spotted the garlic plants. So the best way
to identify this plant is to pick a leaf and rub it between your fingers to
release the smell of garlic, although a slightly more thorough guide on
identification can be found <a href="http://www.wildflowersofireland.net/plant_detail.php?id_flower=220">here</a>.<o:p></o:p></div>
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Now onto how to use it. There are lots of things you can use
wild garlic for, including in salads, omelettes, risottos, savoury muffins,
pasta dishes, oils (<a href="http://www.slow-it-down.co.uk/2016/05/make-your-own-wild-garlic-oil/">more on that here</a>)…the options really are endless. I
decided to go for the slightly more classic wild garlic pesto, as the garlic
leaves make a great substitute for basil. Although I didn’t stop there on the
substitutions and instead of pine nuts I used pumpkin seeds in this recipe. This
recipe is so simple to whizz up and will keep in the fridge for about a week. I
just made a small little tub but quantities can be adjusted depending on how
much wild garlic you managed to gather whilst out foraging.<o:p></o:p></div>
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INGREDIENTS<o:p></o:p></div>
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<br /></div>
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60g wild garlic leaves (it is best to use the small, younger
leaves, and try to pick them away from areas of frequent human or animal
traffic, but regardless wash thoroughly before use)<o:p></o:p></div>
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30g pumpkin seeds<o:p></o:p></div>
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30g parmesan cheese<o:p></o:p></div>
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80ml good quality olive oil<o:p></o:p></div>
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Salt and pepper to taste<o:p></o:p></div>
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Shred the garlic and then place all of the ingredients into
a blender.<o:p></o:p></div>
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Whizz up until a smooth paste is formed.<o:p></o:p></div>
<br />
<div class="MsoNormal">
Store in an air tight container in the fridge and use in any
recipe that calls for traditional pesto.<o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-77529840842484890992016-03-25T14:44:00.001+00:002016-03-25T14:44:56.152+00:00Apple juice and butter milk hot cross buns<div class="MsoNormal">
I’ve mentioned my family’s competitive spirit and our Good
Friday hot cross bun bake off in previous years and have blogged about my <a href="http://sthingmissing.blogspot.ie/2012/04/tropical-vegan-hot-cross-buns.html">tropical</a>
and my <a href="http://sthingmissing.blogspot.com/2013/03/no-added-sugar-hot-cross-buns.html">no
added sugar</a> hot cross buns. This year I’m staying on the Emerald Isle for
the Easter weekend and not heading home to join the family for all of the food
based celebrations but this won’t stop me baking this seasonal treat and
competing with myself!! In fact this year the thought of eating my body weight
in hot cross buns motivated me through a 10 mile run this morning….I’m
definitely entitled to eat at least 2 now, maybe 3!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So I wanted to try a slightly different recipe and turned to
one of my favourite bakers Dan Lepard. This recipe was originally posted in the
Guardian and you can find the original <a href="http://www.theguardian.com/lifeandstyle/2012/mar/23/hot-cross-buns-recipe-custard-tart">here</a>.
In this recipe cider is used as one of the main liquids but I
replaced this with apple juice (an oversight when out shopping and missing the
alcohol aisle!!). I then went on to make a couple of further replacements
including using buttermilk instead of cream and spelt flour instead of wholemeal
but the result was delicious and I think if I had been at home I would have
trounced the competition!!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-lsXRc2_t8uM/VvVOhC2CcYI/AAAAAAAAAsQ/TsW3yujLgSolpKrFzztQc7ObI5I4dyEFw/s1600/HotXBun.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="334" src="https://2.bp.blogspot.com/-lsXRc2_t8uM/VvVOhC2CcYI/AAAAAAAAAsQ/TsW3yujLgSolpKrFzztQc7ObI5I4dyEFw/s640/HotXBun.JPG" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes 12<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
INGREDIENTS<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
150ml apple juice<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
7g fast-action yeast<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
75g spelt flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
150ml buttermilk<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2tsp mixed spice<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1tsp ground ginger<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1tsp cinnamon<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 eggs<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
50g honey<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
300g mixed dried fruit<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
400g white flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
25g cornflour<o:p></o:p></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 tsp salt<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">FOR THE CROSS<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span><span style="font-family: Calibri, sans-serif; font-size: 11pt;">150g plain flour</span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">50ml sunflower oil<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">125ml water<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">SPICE GLAZE<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span><span style="font-family: Calibri, sans-serif; font-size: 11pt;">25ml water</span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">25ml sugar<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1/2tsp mixed spice<o:p></o:p></span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span><span style="background-color: transparent;">Makes 12</span></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mix the apple juice (which you want to be at room
temperature), yeast and spelt flour in a bowl and set aside. Then place the
buttermilk, spices, eggs and honey into a saucepan and place over a low heat,
stirring until just warmed. Add the warm buttermilk mixture to the yeast
mixture, add the dried fruit and stir until well combined.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the flour, cornflour and salt to a large mixing bowl, make
a well in the centre and pour in the yeast mixture. Stir together to form quite
a sticky dough and set aside for 10 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After 10 minutes oil a work surface, tip the dough out and
knead for about a minute (Dan reckons you only need to knead this for 10
seconds but I normally stretch it to a minute!). Then return the mixture to the
bowl, cover with a clean cloth and set aside for an hour until the dough has
risen. Then divide the mixture into 12 pieces, shape into balls and put them
onto a baking tray lined with non-stick paper. </div>
<div class="MsoNormal">
Again cover with a cloth and
leave to double in size, which should take between 1 and 2 hours (or the time
it takes me to run 10 miles!!!)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Finally pre-heat the oven to 220°C/425°F/GM7. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mix the flour, oil and water for the crosses together and
either transfer to a piping bag, or a sandwich bag and then cut the corner of
the bag off and then pipe crosses onto the buns before transferring to the
oven. Bake for 15-18 minutes until golden in colour.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While the buns are in the oven put the water, sugar and
spice into a small saucepan and gently heat until the sugar has melted. When
you remove the bins from the oven baste the buns with the sugar syrup and then
allow to cool a little before consuming 1 or 2…or 3!!<o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-20922297209614455732016-01-31T11:36:00.000+00:002016-01-31T11:36:05.957+00:00Vegan Banana Malt Loaf Recipe<div class="MsoNormal">
After my long awaited return (well I’m not
sure how many people have been waiting with baited breath but if you missed be
or not I’m back) to blogging this month, and whilst it is still January I
thought I would post another vegan recipe for anyone still on for completing
veganuary! This time a sweet treat in the form of a sticky banana malt loaf.
After spotting a jar of malt extract in my local greengrocers I had a sudden
craving for a malt loaf so added the jar to my basket and when I got home
started rooting around for my trusted banana malt loaf recipe. But alas I
couldn’t find it! Now it may not be one of my absolute regular turn to bakes
but it was a recipe that was always a success. So I turned to the trusted
interweb for help instead and came across <a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2014/may/08/how-to-make-perfect-malt-loaf-recipe">this recipe</a> over at the Guardian. A
few little alterations later, including the addition of banana, as well as a
lot of flour as my mixture seemed very wet, and voila I had malt loaf.</div>
<div class="MsoNormal">
<span lang="EN-IE"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-IE">The real challenge with this bake is to not
tuck in as soon as the loaf is out of the oven. This is a teatime treat that
gets better with age so wrap it up in baking parchment and pop in an airtight
box and leave it for a few day. If, as me, you only have tinfoil in your
cupboard grease this a little before wrapping up your loaf otherwise you will
spend considerable amounts of time picking little bits of foil out of your malt
loaf before you can actually eat the bloomin thing!<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-IE"><br /></span></div>
<br />
<div class="MsoNormal">
<span lang="EN-IE">So there’s my second blog for January, I’m
on a roll (gives self a premature pat on back…will look back on this at the end
of April when I haven’t blogged since January and sigh!!). But until then hope
you enjoy this sticky, stodgy and vegan delight.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-IE"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uNiT54NKCzo/Vq3xbSD4KUI/AAAAAAAAAr0/96iHo6mnnGA/s1600/banana_malt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-uNiT54NKCzo/Vq3xbSD4KUI/AAAAAAAAAr0/96iHo6mnnGA/s640/banana_malt.JPG" width="640" /></a></div>
<div class="MsoNormal">
<span lang="EN-IE"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-IE"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-IE">INGREDIENTS</span></div>
<div class="MsoNormal">
<span lang="EN-IE"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-IE">350g malt syrup</span></div>
<div class="MsoNormal">
<span lang="EN-IE">75g treacle</span></div>
<div class="MsoNormal">
<span lang="EN-IE">200g dates, roughly chopped</span></div>
<div class="MsoNormal">
<span lang="EN-IE">150ml strong black tea (I used earl grey)</span></div>
<div class="MsoNormal">
<span lang="EN-IE">50g caster sugar</span></div>
<div class="MsoNormal">
<span lang="EN-IE">1 large ripe banana, mashed</span></div>
<div class="MsoNormal">
<span lang="EN-IE">200g plain flour</span></div>
<div class="MsoNormal">
<span lang="EN-IE">150g rye flour</span></div>
<div class="MsoNormal">
<span lang="EN-IE">3 teaspoons baking powder</span></div>
<div class="MsoNormal">
<span lang="EN-IE">pinch of salt</span></div>
<div class="MsoNormal">
<span lang="EN-IE"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-IE">Pre-heat the oven to 180</span>°C/350°F/GM4</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Put the dates into a heatproof bowl and add the malt extract, treacle, sugar and tea. Allow to sit for about 15 minutes so the fruit can soak up some of the liquid. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After 15 minutes add the banana and mix together thoroughly before adding the flours, baking powder and salt. Fold all of the ingredients until well combined and transfer to a lined loaf tin. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake for an hour until firm to the touch. And don't panic if the mixture looks like it has sunk a little.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once the loaf has cooled remove from the tin, wrap it up in greaseproof paper and leave for at least 3 days to allow the loaf to mature and become a little more stodgy and sticky before tucking in!</div>
<div class="MsoNormal">
<span lang="EN-IE"><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-IE"><o:p></o:p></span></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-30145877027196104172016-01-17T20:15:00.001+00:002016-01-17T20:15:39.315+00:00Vegan sweet potato and soya burgersIt's been a long time since I lasted posted anything on the blog, a really long time, 9 months in fact. The only excuse I have is life got in the way a bit. In that time I finished a PhD, spent a while job hunting, moved to a foreign country and started a new job (in said foreign country). And although life hasn't stopped me being busy in the kitchen it has got in the way of me actually documenting what it is I have been baking up. I thought the excuse of life getting in the way a bit was a fairly good one but at least one of my blog reading regulars disagreed (you know who you are!!!!). So here I am back blogging and I am going to try a blog a bit more this year, although after my hiatus from the blogging-sphere last year I don't think I could do an awful lot worse....but maybe I shouldn't tempt fate. But for now I'm back blogging and I will try (I promise) to keep this up.<br />
<br />
As I make this resolution to blog a little more (although don't hold me to it) lots of other people are trying to stick to their New Years Resolutions. Whilst quite a lot of people are trying to keep off the booze for January other people are giving up meant and Veganuary has become a thing. Whilst I haven't given up my carnivorous ways just yet I thought I would kick off my blogging year with a vegan burger to help those that may be sticking to their resolutions a little more successfully than me!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-R8bXUixICuU/Vpv2JoAttJI/AAAAAAAAArg/i3mKIDxXDCU/s1600/Burger1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-R8bXUixICuU/Vpv2JoAttJI/AAAAAAAAArg/i3mKIDxXDCU/s640/Burger1.jpg" width="451" /></a></div>
<br />
<br />
<br />
Serves 2 (very generously)<br />
<br />
2 medium sweet potatoes<br />
100g dried soya mince<br />
50ml boiling water<br />
1 teaspoon marmite<br />
1 teaspoon tomato puree<br />
1/2 teaspoon paprika<br />
salt and pepper<br />
50g wholemeal flour<br />
a splash of olive oil for frying<br />
<br />
Begin by pricking the sweet potatoes with a fork and placing in a microwave for 2 minutes on high. After 2 minutes give the potatoes a squeeze and if they still feel firm zap for another minute.<br />
<br />
Remove the potatoes from the microwave and set aside to cool.<br />
<br />
Place the soy mince in a heatproof bowl, add the hot water, marmite, tomato puree and seasoning, stir so well combined and set aside until the soy mince has absorbed all of the water.<br />
<br />
Meanwhile (once the sweet potatoes are cool enough to handle) remove the skin from the potatoes and mash. Then add to the soy mix and mix until fully combined. Then add the flour and use your hands to bring the mixture together. NOTE - I have made these burgers twice and the second time the mixture was much wetter so required a bit more flour, but add more flour as needed until you can shape the mixture into a burger shape.<br />
<br />
Divide the mixture in 2 and shape into 2 burgers, either free style of as I like to by squishing the mixture into a large biscuit cutter to create perfect rounds.<br />
<br />
Place a frying pan over a medium heat with a splash of oil. Once the oil is hot transfer the burgers to the pan and cook for about 5 minutes on each side until golden in colour.<br />
<br />
I ruined the veganess of the dish by serving my burger in bun with gherkins and a big slice of melted cheese on top but without the extra dairy this recipe is perfect for a veganuary treat!Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com2tag:blogger.com,1999:blog-3327833923903336073.post-58950186103281725882015-03-30T22:23:00.000+01:002015-03-30T22:23:33.792+01:00Hot-Cross Bun Cupcakes<div class="MsoNormal" style="text-align: justify;">
Every year I post my <a href="http://sthingmissing.blogspot.co.uk/2013/03/no-added-sugar-hot-cross-buns.html">hot
cross bun recipe</a> as is to be used to bake my entry into my family’s annual,
tightly fought, hot-cross bake off challenge. As usual I have been trialling
out a number of different recipes so that I am fully prepared for the traditional
Good Friday antics. But from a blogging point of view I thought I would try
something a little different for an additional Easter based baking adventures.
Luckily inspiration came in the form of this <a href="http://www.bbcgoodfood.com/recipes/hot-cross-bun-cupcakes">cup-cake
recipe</a> from BBC Good Food. With a little tweaking (the addition of
buttermilk instead of the thickened milk used by GF and a bucket load more
spice than suggested) these little cakes with cream cheese icing crosses turned
out really well. The subtle (or not so subtle) spiciness of the cakes really
was reminiscent of the cousin to these treats…proper hot cross buns! But these
make a great Easter substitution especially if you have a little bit of a sweet
tooth.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VA0fGgN1Vzs/VRm-mN2YnxI/AAAAAAAAAqw/Km5TveJK2Ik/s1600/HCB1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VA0fGgN1Vzs/VRm-mN2YnxI/AAAAAAAAAqw/Km5TveJK2Ik/s1600/HCB1.jpg" height="446" width="640" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
INGREDIENTS<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
100ml buttermilk<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
175g butter<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
175g plain flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 ½ tspns baking powder<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
175g golden caster sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2tsp mixed spice<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1tsp cinnamon<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1tsp ginger<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
100g ground almonds<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
3 eggs<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Zest ½ orange<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
100g raisins<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 medium eating apple, grated<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
FOR THE ICING<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Zest ½ orange<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
50g cream cheese<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
75g icing sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
25g softened butter<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ tspn mixed spice<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Makes approx. 16<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pre-heat the oven to 180°C / GM4
and line a muffin tin with paper cake cases.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mix the flour, baking powder,
spices, sugar and almonds together in a large bowl.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Melt the butter and once cooled
slightly towards room temperature beat the eggs, orange zest and buttermilk and
butter all together.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour the wet ingredients into the
dry ingredients and beat together until combined. Then fold in the raisins and
grated apple.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Spoon the mixture into the
prepared cake tins, distributing the mixture evenly between each of the cupcake
cases.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Transfer to the oven and bake for
20 minutes until the cakes are golden and firm to the touch.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Allow the cakes to cool and in the
meantime make the icing by beating together the cream cheese, icing sugar,
butter, zest and spice. And then pipe the icing across the buns in the
traditional cross shape.<o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-59811871216258396232015-01-25T19:45:00.001+00:002015-01-25T19:45:26.745+00:00No Churn Birthday Cake Ice Cream<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify;">
<span style="color: #333333;"><span style="font-size: 11.5pt; line-height: 15.6pt;">So cake batter ice cream is a thing!!
I first discovered this nearly a decade ago now when I was lucky enough to
spend a little bit of time in San Francisco. I generally find it very difficult
to walk past an ice cream parlour…if encountered I am more than likely to
wander </span><span style="line-height: 20.7999992370605px;">inside</span><span style="font-size: 11.5pt; line-height: 15.6pt;"> to sample some delicious frozen treats. This occurred during one
sunny San Franciscan day, and on that occasion I was drawn towards the
birthday cake ice cream. A base of cake batter ice cream (resembling the
uncooked cake mix that clings to the wooden spoon following a baking session
and that is always fought over in my household) with sprinkles and chocolate
chips smooshed in for that extra ‘birthday’ flare. And so a decade later I
decided to make my own, using cake mix powder to add that all important flavour
again with the addition of chocolate and sprinkles to save them having to be
added later. And this delicious, childhood memory inducing treat, packed with
chocolate chips fits perfectly with the Bloggers Scream for Ice Cream theme
this month where <a href="http://www.kaveyeats.com/2015/01/weshouldbsfic-january-2015.html">Kavey Eats </a>have teamed up with <a href="http://www.chocolatelogblog.com/2015/01/we-should-cocoa-january-2015-challenge.html">Choclette</a> for some chocolaty
frozen goodness!<o:p></o:p></span></span></div>
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<a href="http://3.bp.blogspot.com/-NH8YWrWvWWU/VMVHds5GFbI/AAAAAAAAAqA/fCrxsCjToNA/s1600/cakeIC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NH8YWrWvWWU/VMVHds5GFbI/AAAAAAAAAqA/fCrxsCjToNA/s1600/cakeIC.png" height="640" width="426" /></a></div>
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<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">INGREDIENTS<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">100g egg whites (approx. 3 egg
whites)<o:p></o:p></span></div>
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<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">¼ teaspoon cream of tartar<o:p></o:p></span></div>
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<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">310g caster sugar<o:p></o:p></span></div>
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<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">100ml water<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">Seeds scraped from ½ vanilla pod<o:p></o:p></span></div>
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<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">300ml double cream<o:p></o:p></span></div>
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<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">100g vanilla cake mix<o:p></o:p></span></div>
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<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">50g white choc chips<o:p></o:p></span></div>
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<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">50g dark choc chips<o:p></o:p></span></div>
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<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">A generous shake of hundreds and
thousands.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">A sugar thermometer is also needed<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">To make the meringue;<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">Using an electric hand mixer or a
stand mixer whisk the egg whites in a large, clean bowl until they start to
look foamy. At this point add the cream of tartar and continue to whisk until
the egg whites form stiff peaks (this means that if you lift the mixer out of
the mixture a peak should form and it won’t collapse or ‘wilt’ once the
mixer/whisk is removed….check out <a href="http://www.deliaonline.com/how-to-cook/eggs/how-to-whisk-egg-whites.html"><span style="color: #77002a; text-decoration: none; text-underline: none;">Delia</span></a> for
more info!)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">Place the sugar and water into a
large saucepan and place over a medium heat. Swirl the saucepan gently (but
don’t actually stir the mixture) until the sugar is dissolved and the liquid is
clear.<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">Stick your thermometer into the
mixture, raise the heat and allow the mixture bubble rapidly until 112 °C / 234
°F is reached.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">Remove the sugar syrup from the heat.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">Begin beating the egg white mixture
again and slowly (and very carefully) begin to pour the sugar syrup into the
egg white mix, beating all of the time. Once all of the syrup is added continue
to beat the mixture for another 10 minutes or so until the mixture has cooled
and has a nice glossy finish.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">Stop beating and set to one side
(this is the Italian meringue done)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">For the birthday cake element;<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">Scrape the seed from the vanilla pod
and transfer to another large bowl along with the cream.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">Beat the mixture with an electric
hand mix until it has doubled in volume and is light and fluffy. Stir in the
cake mixture until fully combined with the cream (if it becomes a little too
thick to stir at this point just add a dash of milk to loosen slightly). Then
fold in the chocolate chips and hundreds and thousands (or other ice cream type
sprinkle).<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-font-family: Calibri;">Add about a third of the cream to the
Italian meringue and gently fold in until well combined. Continue adding the
rest of the cream to the meringue bit by bit until well combined (but try not
to overmix the mixture at the point). Transfer to a freezer proof container and
bung in the freezer overnight (there is no need to churn or mix the ice cream
once in the freezer).<o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-OtiQV7FcR58/VMU-iTTJvZI/AAAAAAAAApw/cXGhRIAY1Gs/s1600/BSFIC-WeShouldCocoa_thumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OtiQV7FcR58/VMU-iTTJvZI/AAAAAAAAApw/cXGhRIAY1Gs/s1600/BSFIC-WeShouldCocoa_thumb.jpg" /></a></div>
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Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com6tag:blogger.com,1999:blog-3327833923903336073.post-59354771593403281702015-01-18T17:51:00.001+00:002015-01-18T17:51:08.766+00:00Pomegranate pulled aubergines<div class="MsoNormal">
It’s been a little while since I blogged a savoury recipe.
In fact it has just been a while since I blogged about anything, but I thought
my first post for the New Year would be a vegetarian treat. Back in October
(really shows how far behind I am at blogging) I had a pre-Halloween dinner
party and for most of my guests served up a slow cooked ‘pulled’ lamb and
pomegranate dish alongside roasted feta and pumpkin. I did, however, have one
vegetarian guest so needed a lamb alternative. Pulled pork and lamb are pretty
popular at the moment. But
is it possible to ‘pull’ a vegetable? Well I decided to give it a go! First of
all which vegetable to choose…well it needed to be something pretty sturdy that could put up with a long slow cooking
process. An aubergine seemed the perfect candidate for this and so slow cooked pomegranate
‘pulled’ aubergine was born.<o:p></o:p></div>
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<br /></div>
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P.S. It is very difficult to take a flattering photo of a
sweet and sticky heap of pulled aubergine, but don’t let the below photo put
you off trying this recipe, it is delicious honest!!<o:p></o:p></div>
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<a href="http://1.bp.blogspot.com/-J0Afqt2-xfg/VLvwq4v1aGI/AAAAAAAAApg/rFyMyyVZ66c/s1600/aubergine.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-J0Afqt2-xfg/VLvwq4v1aGI/AAAAAAAAApg/rFyMyyVZ66c/s1600/aubergine.png" height="412" width="640" /></a></div>
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<o:p><br /></o:p></div>
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<o:p><br /></o:p></div>
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Serves 2<o:p></o:p></div>
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INGREDIENTS<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 large aubergine<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
120ml pomegranate juice<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ tablespoon honey<o:p></o:p></div>
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1 lemon<o:p></o:p></div>
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2 cloves garlic<o:p></o:p></div>
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½ teaspoon cinnamon<o:p></o:p></div>
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1 teaspoon dried oregano<o:p></o:p></div>
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½ teaspoon dried cumin<o:p></o:p></div>
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Salt and pepper to season<o:p></o:p></div>
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<br /></div>
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Start by charring your aubergine. If you have a gas burner place the aubergine over a medium gas flame, turning regularly until all of the skin is blistered and charred. Alternatively place the aubergine under a grill, again turning regularly until the skin is charred all over. This process can take a while but be patient as this produces a great smokey flavour in the aubergine.<o:p></o:p></div>
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<br /></div>
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Allow the aubergine to cool a little before peeling off the
skin. Then pull the aubergine into thick strips.<o:p></o:p></div>
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<br /></div>
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Place the aubergine strips in an oven proof dish and add the
cinnamon, oregano, cumin and salt and pepper and ensure the aubergine is evenly
covered in the spice mix.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Mix together the pomegranate juice, honey, zest and juice
from the lemon and the crushed garlic. Pour over the aubergine and place in an
oven at 180°. Bake for 40 minutes, basting the aubergine half way through the
cooking to ensure it is evenly coasted in the sticky pomegranate sauce.</div>
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<o:p></o:p></div>
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<br /></div>
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After the cooking the sauce should be thorough reduced and
be a thick sticky sauce.<o:p></o:p></div>
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<br /></div>
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This is great served with <a href="http://www.bbc.co.uk/food/recipes/lemon_and_pomegranate_48177">pomegranate couscous</a> and <a href="http://www.bite.co.nz/recipe/9352/Roast-pumpkin-pumpkin-seeds-and-feta/">roasted pumpkin and feta.</a><o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-16823452361229137232014-12-22T20:30:00.000+00:002014-12-22T20:30:08.334+00:00Mince pie and custard cupcakes<div class="MsoNormal" style="background: white; margin: 11.25pt 0cm 3.75pt; text-align: justify; vertical-align: baseline;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">Christmas really is fast approaching and I am
already in residence on my parents’ sofa, drinking copious amounts of tea/mulled
cider/champagne and scoffing chocolates/biscuits/mince pies. And lets face it
Christmas wouldn’t be Christmas without a good mince pie. I actually indulged
in my first of the season back at the beginning of December after a visit to <a href="http://www.bettys.co.uk/">Betty’s in York</a>, and it was deliciously
light and full of festive flavour. Feeling that it may be hard to beat I decided
to follow in the tradition of previous years (when I used mincemeat in <a href="http://www.slow-it-down.co.uk/2012/12/get-into-the-christmas-spirit-with-some-festive-danish-pastries/">Danish
pastries</a> and <a href="http://sthingmissing.blogspot.co.uk/2013/12/mince-pie-cookies.html">cookies</a>)
and came up with a slightly alternative Christmas treat. When deciding on what
to do with the stash of mincemeat in the cupboards I was inspired by the obvious accompaniment
of custard….and so the mince pie and custard cupcake was born. <o:p></o:p></span></span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-KzL29zebhZg/VJh_GHTknKI/AAAAAAAAApM/KRn64-SrVaI/s1600/mincepiecake.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KzL29zebhZg/VJh_GHTknKI/AAAAAAAAApM/KRn64-SrVaI/s1600/mincepiecake.png" height="380" width="640" /></a></span></div>
<br />
<div class="MsoNormal" style="background: white; margin: 11.25pt 0cm 3.75pt; text-align: justify; vertical-align: baseline;">
<b><span style="font-size: 12pt;"><span style="font-family: inherit;">INGREDIENTS<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="background: white; margin: 11.25pt 0cm 3.75pt; text-align: justify; vertical-align: baseline;">
<b><span style="font-size: 12pt;"><span style="font-family: inherit;">For the
cake<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; vertical-align: baseline;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">200g
caster sugar<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">225g
butter<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; vertical-align: baseline;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">200g
plain flour<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; vertical-align: baseline;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">3
tablespoons custard powder<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">Seeds
from half a vanilla pod<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">2
teaspoons baking powder<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">4 eggs<o:p></o:p></span></span></div>
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<span style="font-size: 12pt;"><span style="font-family: inherit;">2
tablespoons milk<o:p></o:p></span></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 0.0001pt; text-align: justify; vertical-align: baseline;">
<span style="font-size: 12pt;"><span style="font-family: inherit;">½ jar (approx.
200g) mincemeat (or you could <a href="http://sthingmissing.blogspot.co.uk/2011/11/zesty-mincemeat.html">make
your own</a>!!)<o:p></o:p></span></span></div>
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<b><span style="font-size: 12pt;"><span style="font-family: inherit;">For the
icing<o:p></o:p></span></span></b></div>
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<span style="font-family: inherit;"><b><span style="color: #707271; font-size: 10pt;"> </span></b><span style="background-color: transparent;">200g icing sugar</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;">3 tablespoons custard
powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;">1 tablespoon skimmed
milk powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;">200ml double cream<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;">300 ml milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;">Seeds from half a
vanilla pod<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span style="font-family: inherit;">50g butter<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">For the cakes set the oven to 180°C / 350°F / GM4. Line a
cup cake tin with cupcake cases (this recipe makes approx. 15 medium sized cupcakes).<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Beat the caster sugar and butter together until light and
fluffy. Then add the eggs and the vanilla seeds. Finally gradually fold in all
of the dry ingredients until well combined. If the mixture seems a little dry
and stiff at this point stir in the milk.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Divide half of the mixture between the prepared cake cases.
Then take the mincemeat and dollop a teaspoon full into the cake cases, on top
of the sponge mixture already in the tins. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Finally top the mincemeat with the
remaining cake mixture so that the mincemeat is covered by cake mixture.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Transfer the cakes to the oven for twenty minutes until
lightly golden in colour and firm to the touch.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Remove from the oven and allow to cool completely before
icing.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">In the mean time you can make the icing…mix half of the
icing sugar with the custard powder, milk powder, vanilla seeds and 2
tablespoons of the milk in a heatproof jug. Stir together to make a smooth, thick
paste.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Meanwhile heat the remaining milk and cream together in a
large saucepan and place over a gentle heat until the mixture begins to simmer.
Remove from the heat and pour the warm milk mixture into the jug, whisking as
you do so until the custard paste in fully mixed into the milk.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Then pour the custard back into the pan and return to the
heat. Continue whisking until the custard becomes thick and glossy. Remove from
the heat, transfer to a plastic tub and cover the top with a layer on cling
film. Transfer to the fridge and allow to cool completely.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Once cool remove the custard mix from the fridge. Transfer
to a bowl, add the remaining icing sugar and butter and whisk until thick and
creamy. And now the custard icing is ready to use to decorate your cakes.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;">Once the cakes have been piped/smothered in icing tuck in
and enjoy as an alternative to your usual mince pie.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: x-small;"><span style="font-family: inherit;">This recipe was inspired by this cake from <a href="http://www.nigella.com/recipes/view/best-birthday-cake-118">Nigella
Lawson</a> and this cake from </span><a href="http://www.bbcgoodfood.com/recipes/apple-crumble-custard-cupcakes"><span style="font-family: inherit;">BBC
Good Fo</span><span style="font-family: Arial, Helvetica, sans-serif;">od</span></a><span style="font-family: Arial, Helvetica, sans-serif;">.</span></span><o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-78206813955604785002014-10-31T18:24:00.000+00:002014-10-31T18:24:07.289+00:00Earl Grey Chocolate Torte and Spooky Poached Pears<div class="MsoNormal">
I really enjoy getting creative in the kitchen at Halloween
and have been churning out endless quantities of bat and pumpkin shaped
gingerbread biscuits this year. I also love a good <a href="http://www.huffingtonpost.com/2013/10/21/halloween-recipes_n_1973997.html">blood
splattered cupcake or eyeball cocktai</a>l. Earlier this week, however, I
produced a slightly more grown-up autumnal feast for a few friends and after
serving up some delicious roasted pumpkin and feta alongside slow roasted lamb
I rounded things off with this lovely chocolate torte.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
By using ground almonds instead of flour this deliciously
moist chocolate cake is naturally gluten free and a little injection of earl grey
prevents the cake from getting too sickly. The original torte recipe came
courtesy of <a href="http://www.bbcgoodfood.com/recipes/1161650/chocolate-and-earl-grey-torte">BBC
Good Food</a> and I only tweaked it very slightly to make it dairy free too (but
go check out the original too). I was then inspired by the latest in-store <a href="http://realfood.tesco.com/recipes/inspiration/real-food-magazine.html">Tesco
magazine</a> to decorate this delectable treat with a few spooky poached pears
to add to the Halloween spirit. And it proved to be a delectable desert for
some semi-sophisticated adults….although I’m sure it would go down with your
common spooks and ghouls pretty well too!!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-08B5derltlI/VFPTVbNWt-I/AAAAAAAAAo8/I3uSn9UuwDg/s1600/torte.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-08B5derltlI/VFPTVbNWt-I/AAAAAAAAAo8/I3uSn9UuwDg/s1600/torte.png" height="508" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
TORTE<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 Earl Grey tea bags<o:p></o:p></div>
<div class="MsoNormal">
100ml almond milk<o:p></o:p></div>
<div class="MsoNormal">
250g dark chocolate<o:p></o:p></div>
<div class="MsoNormal">
200g dairy free margarine<o:p></o:p></div>
<div class="MsoNormal">
140g ground almonds<o:p></o:p></div>
<div class="MsoNormal">
6 eggs (separated)<o:p></o:p></div>
<div class="MsoNormal">
200g caster sugar<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat the oven to 180°C / 360°F.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Line the bottom and sides of a 22cm diameter,
loose-bottomed, cake tin with greaseproof paper ensuring the paper rises above
the rim of the tin to allow the cake to rise right up.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat the almond milk in a heat proof jug in the microwave
for approximately 30 seconds until warm. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Split the teabags and empty the tea
leaves into the milk. Set aside to infuse.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the chocolate and margarine in a heat proof bowl set
over a pan of simmering water (ensuring the bottom of the bowl doesn’t come in
contact with the water). Once melted and fully combined remove the bowl from
the heat and add the almonds, egg yolks and cooled milky tea (along with the
tea leaves. Stir until combined and set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a separate, clean bowl beat the egg whites using a hand
blender until soft peaks begin to form. Then add the caster sugar and continue
to beat until the mixture is thick and glossy and peaks of the mixture stand on
end when you remove the mixer.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add a large spoonful of the egg white mixture into the
chocolate mixture and gently fold together. Repeat until all of the egg whites
are combined with the chocolate mix, begin careful not to overwork the mixture.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Transfer to the cake tin and bake in the oven for 35 to 40
minutes until just firm (although there can still be a slight wobble in the
middle of the cake). Remove from the oven and allow to cool completely before
removing from the tin. This can easily be made the day before you want to eat
this cake...although probably best to decorate it just prior to serving!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
POACHED PEARS & DECORATION<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5 Pears (I used conference)<o:p></o:p></div>
<div class="MsoNormal">
400ml apple juice<o:p></o:p></div>
<div class="MsoNormal">
200g caster sugar<o:p></o:p></div>
<div class="MsoNormal">
150g dark chocolate<span style="color: #333333; font-family: "Helvetica","sans-serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
On the day you are planning to eat your torte place the
apple juice and sugar in a pan and place over a medium to low heat, stirring
occasionally until the sugar has dissolved.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Peel the pears and place into the simmering apple juice
mixture, allow the pan to bubble away for 15 minutes before removing from the
heat. All the pears to cool completely in the syrupy apple juice before you
fish them out.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meanwhile melt the chocolate in a bowl set over a pan of
simmering water. Once melted spread the chocolate out on a greaseproof piece of
paper laid out in a baking tray. With a little bit of the melted chocolate
shape it into disks and small blobs for the scary pear eyes and mouths. Place
somewhere cool and allow to set.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
CONSTRUCTION<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the torte on a plate.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Carefully pat the pears dry on a bit of kitchen roll to
remove excess moisture. Using a little melted chocolate if necessary, decorate
the pears with the discs of chocolate made for their mouths and eyes after
removing these from the greaseproof paper.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Arrange the pears in the centre of the torte (using them all
to support each other).<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Using a large sharp knife slice the remaining chocolate into
shards and arrange around the outside of the torte (again securing with a
little melted chocolate is needed)…and voila, you are ready to impress your
guests!<o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com1tag:blogger.com,1999:blog-3327833923903336073.post-24090557567078392892014-10-25T15:13:00.000+01:002014-10-25T15:13:40.564+01:00Ginger and Blackberry Swirl Ice Cream<div class="MsoNormal">
This blog post is going to follow a trend of recent (or as
the case may be not so recent) posts, with me apologising for not blogging for
months, listing excuses centred around life getting in the way of things, then
presenting an ice cream recipe. Perhaps I should just change this to an ice
cream blog, it is very apparent that I have more than a slight obsession with
the frozen delightful creaminess.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This time around I have modified a basic <a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jun/17/how-to-make-ice-cream">recipe
from the Guardian website</a> injecting a little warming ginger punch and swirl
of blackberries to the original recipe. And what is missing from this recipe
you may ask…..well there is no cream in this ice cream recipe! A custard base
is made just with milk and a little additional milk powder to apparently give ‘volume
without weight’.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This ice cream is great served up with a warm autumnal apple
crumble, or a fig tarte tatin as I did. You never know I might even get around
to posting that recipe sooner rather than later….as long as life doesn’t get in
the way too much!!<o:p></o:p></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt;">
Oh and I’ve
submitted this to Kavey over at Kavey Eats for her <span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><a href="http://www.kaveyeats.com/category/bsfic"><span style="color: #77002a;">Bloggers
Scream for Ice Cream</span></a><span class="apple-converted-space"> </span>challenge
too.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-YkMYLAXCohA/VEuvV-gh4JI/AAAAAAAAAos/ZkF07r6psDc/s1600/gingerIC.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-YkMYLAXCohA/VEuvV-gh4JI/AAAAAAAAAos/ZkF07r6psDc/s1600/gingerIC.png" height="640" width="424" /></a></div>
<div class="MsoNormal" style="background: white; line-height: 15.6pt;">
<span style="color: #333333; font-size: 11.5pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
<div class="MsoNormal">
INGREDIENTS<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 pint whole milk<o:p></o:p></div>
<div class="MsoNormal">
50g skimmed milk powder<o:p></o:p></div>
<div class="MsoNormal">
4 egg yolks<o:p></o:p></div>
<div class="MsoNormal">
90 g caster sugar<o:p></o:p></div>
<div class="MsoNormal">
Thumb sized piece fresh ginger<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
250g blackberries (I used fresh, picked from local
hedgerows, but frozen will be fine)<o:p></o:p></div>
<div class="MsoNormal">
50g sugar<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon water<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon vodka<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the ice cream base add the milk, milk powder and 2
teaspoons of the sugar to a large saucepan. Peel the ginger, slice into a
couple of chunks and add to the milk. Place the saucepan over a medium heat and
bring to the boil. Once bubbling reduce the heat and allow to simmer gently for
5 minutes before removing from the heat. Set the mixture aside for 30 minutes
to allow the ginger to infuse.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the egg yolks (you can freeze the left over egg whites
for later use or could try out one of these recipes straight away to use them
up; <a href="http://sthingmissing.blogspot.co.uk/2011/11/choc-chunk-cookies.html">choc
chunk cookies</a>, <a href="http://sthingmissing.blogspot.co.uk/2012/01/english-muffins.html">English
muffins</a>, <a href="http://sthingmissing.blogspot.co.uk/2013/03/chocolate-and-hazelnut-egg-white-ice.html">chocolate
hazelnut ice cream</a>) and the rest of the sugar into a large mixing bowl, and
using a hand mixer, whisk for about 10 minutes until the mixture if light and
airy and has increased in volume.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Reheat the milk mixture until simmering and then slowly pour
into the mixing bowl with the egg mixture, continually stirring as you do so.
Then return all of the mixture to the saucepan and place over a low heat, again
stirring continually until the mixture begins to thicken slightly.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Transfer the custard to an ice cream tub, cover the surface
with cling film (this is to help prevent a skin forming) and allow to cool completely
before transferring to the freezer.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After about half an hour remove from the freezer and whizz
the mixture up with a hand blender, then return to the freezer. Repeat this
process three more times at 30 minute intervals.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Whilst undertaking this freeze-whizz-freeze-whizz process
place the blackberries, water and sugar into a small saucepan, place over a
medium heat and simmer for about 15 minutes until the berries start to cook
down. Remove from the heat and allow to cool before stirring through the vodka.<o:p></o:p></div>
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After the final ice cream churning swirl through the
blackberry mix. Return to the freezer for a further hour before tucking in.<o:p></o:p></div>
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Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com1tag:blogger.com,1999:blog-3327833923903336073.post-53654384682307698962014-06-22T20:12:00.001+01:002014-06-22T20:13:12.943+01:00Tart au citron frozen yoghurtI can't believe how quickly June has been whizzing by, July is already encroaching and this is the first blog post of the month....oops! Well I will blame a lot of birthday celebrations getting in my way. I have been celebrating one of those birthdays where the age ends in a big fat zero and to be honest I have been milking it as much as possible. As well as many lovely bubble filled celebrations shared with lots of amazingly brilliant friends I also had a great little holiday in Paris with family. And it seems I brought a little bit of Parisian sunshine back to my little corner of Norther Ireland on my return so I have been distracted from blogging in the mean time by a lot of sitting on the patio time! But whilst the sun is still shining it seems appropriate to post (yet another) frozen pudding recipe.<br />
<div>
<br /></div>
<div>
As a warm up to my Paris trip I had a Parisian themed dinner party with friends and to finish off the meal I cooked up a big Tart Au Citron. Another of my friends made some delicious raspberry and strawberry tarts to add to the amazing spread so despite the general deliciousness of the puddings on offer there were a few leftovers. I hate anything going to waste and as I was about to dash off on my holidays I couldn't just leave the tarts in the fridge and continue to graze on them over the coming days so thought I had best bung them in the freezer for a later date. But then I decided to get a little more creative and turn my dessert into another form of dessert...and so was born the tart au citron frozen yoghurt. If you don't have a large quantity of left over tart to bung into this dessert the delicate lemon flavour of the yoghurt mix on its own is pretty delicious. Alternatively swap the lemon curd for maple syrup and stick in apple crumble, or add biscuit or cake crumbs instead....really the possibilities are endless for left over frozen yoghurt varieties.</div>
<div>
<br /></div>
<div>
And Kavey over at Kavey Eats is once again running her <a href="http://www.kaveyeats.com/category/bsfic">Bloggers Scream for Ice Cream</a> this month with a fruity theme so this recipe fits in perfectly over there too.</div>
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<a href="http://1.bp.blogspot.com/-J_Ms0tGTl8M/U6cpHm6l29I/AAAAAAAAAk0/ojlUeqhVGTs/s1600/tartice.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-J_Ms0tGTl8M/U6cpHm6l29I/AAAAAAAAAk0/ojlUeqhVGTs/s1600/tartice.png" height="640" width="420" /></a></div>
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<div>
INGREDIENTS</div>
<div>
<br /></div>
<div>
700g thick Greek yoghurt</div>
<div>
100g lemon curd</div>
<div>
50g icing sugar</div>
<div>
250g tart au citron (chopped into small chunks) - I made mine following Michel Roux's recipe in this lovely <a href="http://www.amazon.co.uk/Pastry-Michel-Roux/dp/1844006204">book</a> </div>
<div>
<br /></div>
<div>
Beat the yoghurt, lemon curd and icing sugar together until fully combined. </div>
<div>
<br /></div>
<div>
Transfer to a freezer proof container and freeze for 2 hours. After 2 hours remove from the freezer and beat the mixture again to brake up any ice crystals forming in the mix. Repeat this, freezing the mixture again for another 2 hours before beating to create a smooth mixture. (alternatively you can just bung the mixture into an ice cream maker).</div>
<div>
<br /></div>
<div>
After 2 rounds of freezing and beating fold the chinks of the lemon tart into the mixture until evenly distributed. Stick the mixture back int the freezer over night and then tuck in and enjoy.</div>
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Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-23757932686862697872014-05-22T21:03:00.000+01:002014-05-22T21:03:52.437+01:00Dairy Free Malted Milk Ice CreamThe sun made an appearance earlier this week and for a brief fleeting moment it felt like summer had arrived and so I dug out my sandals and started eating copious amounts of ice cream (not that I really need the sun to shine to start tucking into ice cream!). The sun has now done a runner and the sandal wearing has been put on hold...the ice cream eating however continues! And after finishing off my beyond delicious <a href="http://sthingmissing.blogspot.co.uk/2014/04/left-over-easter-egg-chocolate-sorbet.html">Easter egg chocolate sorbe</a>t I needed to stock the freezer back up with something as equally yummy. Luckily at this moment I spotted that Kavey over at Kavey Eats has another round of <a href="http://www.kaveyeats.com/category/bsfic">Bloggers Scream for Ice Cream</a> on the go. This month the theme is Hot Drink inspired frozen treats. Now it just also happens that last week while having a mega Master Chef catch up session I had seen a dish containing a rather delectable looking malted milk ice cream. And although I have never been a massive Horlicks drinker I am a bit of a fan of a malted milk (a.k.a <a href="http://en.wikipedia.org/wiki/Malted_milk_(biscuit)">moo cow</a>) biscuit.<br />
<br />
And so I set out to make a dairy free malted milk ice cream of my very own. Now this isn't as easy as it may sound as you can't simply mix some Horlicks powder with a dairy free milk alternative as the drinks powder contains dairy. So I had to get a little more creative and used malt extract along with a little cocoa powder to make this ice cream resulting in more of an Ovaltine-inspired concoction. I have to say I was rather pleased with the comfortingly malty end result....and now I have a great excuse to eat ice cream just before bedtime!!!<br />
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<a href="http://3.bp.blogspot.com/-GB7KCCLf2RM/U35Xaj3_14I/AAAAAAAAAkU/Ww0dAK3wjNw/s1600/maltedmilk1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-GB7KCCLf2RM/U35Xaj3_14I/AAAAAAAAAkU/Ww0dAK3wjNw/s1600/maltedmilk1.png" height="400" width="400" /></a></div>
<br />
<br />
INGREDIENTS<br />
<br />
500 ml almond milk<br />
4 tablespoons malt extract<br />
2 tablespoons cocoa powder<br />
75 g caster sugar<br />
4 egg yolks<br />
1 tablespoon of corn flour<br />
<br />
Place the almond milk, malt extract and cocoa powder into a saucepan, place over a medium heat and gradually bring the mixture up to the boil.<br />
<br />
In the meantime mix together the sugar, egg yolks and corn flour in a heat proof jug.<br />
<br />
Once the milk mixture has begun to bubble remove from the heat and allow to cool slightly. Then pour about a quarter of the mixture into the jug with the egg mixture beating thoroughly until a smooth mixture is formed. Then pour the egg mixture back into the saucepan, place over a medium heat and continue to whisk until the mixture begins to thicken, then remove from the heat.<br />
<br />
Pour the ice cream into a freezer proof container, cover the surface with cling film to prevent a skin from forming and allow the mixture to cool to room temperature.<br />
<br />
Once cooled down transfer the mixture to an ice cream maker...or if like me you don't own such fancy kitchen equipment transfer the container to the freezer. Remove the ice cream from the freezer every couple of hours and blitz with a hand blender to break down any ice crystals that might form and you end up with a scoopable end product. Repeat this three or four times and then leave in the freezer until you require a pre-bedtime ice cream treat.<br />
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<br />Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com1tag:blogger.com,1999:blog-3327833923903336073.post-76896121906333416902014-05-13T20:29:00.000+01:002014-05-13T20:29:10.706+01:00Vegan and gluten free asparagus tart<div class="MsoNormal">
It’s Spring and it is asparagus season. Those little stems
of green joy are one of the wonders of the seasonal vegetable calendar that I wait for with eager
anticipation as icy and grey winter days turn to less icy (but often still pretty
grey) spring days. After indulging in multiple bunches of fresh Kentish (a.k.a
the homeland) asparagus last week I was perusing the internet for a little
inspiration on how best to use the excessive quantity I had to consume. Usually
I am more than happy just to gently steam the stems before seasoning with
liberal quantities of salt and pepper and plunging the tips into vast vats of
melted butter. But then I came across this divine looking dish over at <a href="http://www.thefirstmess.com/2014/04/23/gluten-free-vegan-spring-veg-pizza-with-caramelized-onion-cream-recipe/">The
First Mess</a>, and so I gave it a go (with a few little alterations as
detailed below). The original recipe was described as a pizza, but my base was
less doughy and more thin and crispy with a closer resemblance to pastry so I
am going to describe this dish as more of a tart. But either way it is a great
way to utilise some delicious spring veg and it is gluten free and vegan friendly. So whether you go for the <a href="http://www.thefirstmess.com/2014/04/23/gluten-free-vegan-spring-veg-pizza-with-caramelized-onion-cream-recipe/">original
recipe</a> or have a go at mine hopefully the results will be asparagus loaded
and springingly fresh!<o:p></o:p></div>
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<a href="http://3.bp.blogspot.com/-uMUvV6NrfGs/U3JxmbsEDpI/AAAAAAAAAj0/h4rv1XltUmQ/s1600/asparagus.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uMUvV6NrfGs/U3JxmbsEDpI/AAAAAAAAAj0/h4rv1XltUmQ/s1600/asparagus.png" height="382" width="640" /></a></div>
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INGREDIENTS<o:p></o:p></div>
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200g millet (soaked overnight in water)<o:p></o:p></div>
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80ml water<o:p></o:p></div>
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1 tablespoon olive oil<o:p></o:p></div>
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Salt and pepper<o:p></o:p></div>
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<br /></div>
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Glug olive oil</div>
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<o:p></o:p></div>
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1 medium white onion, sliced<o:p></o:p></div>
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1 garlic clove, crushed<o:p></o:p></div>
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Bunch fresh oregano and thyme, shredded<o:p></o:p></div>
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1 tablespoon cider vinegar<o:p></o:p></div>
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150ml coconut milk<o:p></o:p></div>
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<br /></div>
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1 large flat mushroom<o:p></o:p></div>
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5 asparagus stems, slice in half length ways<o:p></o:p></div>
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Large handful of curly kale<o:p></o:p></div>
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Fresh oregano<o:p></o:p></div>
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Chives<o:p></o:p></div>
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<br /></div>
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(A few generous shaving of parmesan if you want to go for a non-vegan
option)<o:p></o:p></div>
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<br /></div>
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Serves 2<o:p></o:p></div>
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Pre-heat the oven to 220°C.<o:p></o:p></div>
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Place the drained millet, water, olive oil and salt and
pepper into a food blender and whizz until a smooth batter is formed.<o:p></o:p></div>
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<br /></div>
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Take a 18 x 25 cm baking tray, pour on a glug of vegetable
oil and place in the oven to allow the oil to heat up. Once heated remove the
tray from the oven and pour over the batter, smoothing out with a spatula so
that the mixture covers the tray. Return to the oven for approximately 10
minutes until the mixture has solidified and turned golden in colour. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Using a
spatula carefully flip the base over and return to the oven for another 5-10
minutes until the reverse side of the base is also golden in colour. At this
point remove the base from the oven and place to one side and lower the oven
temperature to 200°C.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat a large pan over a medium heat, add the olive oil and
the onions and allow too soften and caramelize gently. Once the onion is
softened add the garlic and herbs and continue cooking for a couple of minutes.
Add the vinegar, and once it has been absorbed by the mixture add the coconut
milk. Stir together thoroughly, increase the heat a little and let the mixture
gently bubble until it has reduced and thickened slightly. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once thickened transfer the coconut mixture to the food
processor (or use a stick blender) and whizz until a smooth paste is formed.
Then spread the paste over the tart base so that it is evenly covered. </div>
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<br /></div>
<div class="MsoNormal">
Place
the vegetables on top of the coconut cream (you can use any combination you
like here but I added kale and mushrooms to my asparagus). Sprinkle over the
fresh herbs, and if you are happy to have a non-vegan version of this dish top
with a few shavings of Parmesan cheese.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the tart in the oven for 10-15 minutes until golden
and bubbling then remove, serve and enjoy!<o:p></o:p></div>
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;">This recipe was adapted from the vegan and gluten free pizza
recipe over at <a href="http://www.thefirstmess.com/2014/04/23/gluten-free-vegan-spring-veg-pizza-with-caramelized-onion-cream-recipe/">The
First Mess</a>.</span><o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-18765279841114672742014-04-27T20:43:00.001+01:002014-04-27T20:43:49.624+01:00Left Over Easter Egg Chocolate Sorbet<div class="MsoNormal">
After making multiple batches of <a href="http://sthingmissing.blogspot.co.uk/2014/04/gluten-free-creme-egg-brownies.html">creme egg brownies </a>as
Easter gifts I’m feeling well and truly chocolated out (too many incidents of
spoon licking are to blame). So on returning home after visiting the family
last weekend I brought back a few sweet treats and couldn’t face eating them
all straight away. And so I thought I would use up some of my excess choccies
in a batch of chocolate sorbet. The original recipe found over at <a href="http://food52.com/recipes/17877-david-lebovitz-s-chocolate-sorbet">Food
52</a> is a great vegan alternative to ice cream if you just use dark chocolate
but I stuck in some milk chocolate too, the results were still delicious, and
possibly a little too addictive…I think I am going to end up eating this sorbet
quicker than I would have the original Easter Eggs!!!<o:p></o:p></div>
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<a href="http://4.bp.blogspot.com/-D6zVH0640Fs/U11dq7VhptI/AAAAAAAAAjo/A90iNNyZNro/s1600/chocsorbet.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-D6zVH0640Fs/U11dq7VhptI/AAAAAAAAAjo/A90iNNyZNro/s1600/chocsorbet.png" height="640" width="504" /></a></div>
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INGREDIENTS<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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550ml water<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
200g golden caster sugar<o:p></o:p></div>
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75g cocoa<o:p></o:p></div>
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100g dark chocolate<o:p></o:p></div>
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100g milk chocolate<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
50ml golden rum<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Place 375ml of the water in a saucepan along with the cocoa
and sugar. Place over a medium heat and bring to the boil, then continue to
simmer for another minute before removing from the heat.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Break the chocolate into chunks and add to the hot cocoa
mixture, stirring until all of the chocolate is melted. Finally add the
remaining water and the rum.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Transfer the mixture to an airtight container and stick it
in the freezer. Remove every two hours and blitz with a stick blender before returning to the freezer, continue this
process until fully frozen (alternatively just stick the mixture in an ice
cream machine).<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Then tuck in and enjoy, just try not to eat it all at
once!!!<o:p></o:p></div>
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<br /></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-70842046498642378922014-04-14T20:24:00.000+01:002014-04-14T20:24:08.792+01:00Gluten free creme egg brownies<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Spring is in the air and
the Easter Bunny shall soon be leaving little egg shaped treats amongst the
daffodils for us to stumble upon. My family Easter celebrations are stuffed full
of slightly crazy traditions and on Good Friday I shall be eating a massive
quantity of homemade hot cross buns in the idyllic surroundings of a Kentish
trout farm!!! (for more details on that one check out my <a href="http://sthingmissing.blogspot.co.uk/2013/03/no-added-sugar-hot-cross-buns.html">hot cross bun recipe</a> from last
year!) Then once the hot cross bun fest is finished and we feel like we can’t
eat any more Easter treats we all get busy in the kitchen and serve up homemade
chocolaty goodies on Easter Sunday. So here is a little sneak peak of what my
family will be set to receive at the weekend…thanks to some wonderful
inspiration from a recipe over at <a href="http://scarletscorchdroppers.com/2013/03/12/creme-egg-brownies/">scarletscorchdroppers</a> I shall be
producing the ultimate concoction of all things Easter…..chocolate and creme eggs and some more chocolate and a little more creme egg, and all of this is
gluten free!!<o:p></o:p></span></strong></div>
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<a href="http://1.bp.blogspot.com/--Nw4hUbiFTI/U0w1pllTTCI/AAAAAAAAAjY/JhXffRRjVos/s1600/cremeegg.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--Nw4hUbiFTI/U0w1pllTTCI/AAAAAAAAAjY/JhXffRRjVos/s1600/cremeegg.png" height="425" width="640" /></a></div>
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<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;"><br /></span></strong></div>
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<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Ingredients<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">180g milk chocolate<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">120g butter<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">140g golden caster
sugar<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">2 eggs<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">80g gluten free flour<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">20g corn flour<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">½ teaspoon
bicarbonate of soda<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">½ teaspoon xanthum
gum<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">2 tablespoons cocoa
powder<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">12 mini crème eggs
(frozen)<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">100g golden syrup<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">175g icing sugar<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">50g butter<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">2 tablespoons milk<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">150g milk chocolate<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Makes 12 brownies<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Grease and line a
25cm x 20cm tin and pre-heat the oven to 180°C.<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Melt together the
butter, chocolate and sugar in a large saucepan over a medium heat until well
combined. Remove from the heat and allow to cool slightly before stirring in
the eggs and beating all of the ingredients together.<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Sift in the flour,
cocoa, baking powder and xanthum gum into the chocolate mix and fold together
until fully combined.<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Pour the mixture into
the prepared tin and smooth out. Take the mini eggs out of the freezer and push
into the brownie mixture (by being frozen for a bit first it prevents the eggs
from melting into the mixture and they hold their shape better). Then place the
tin in the centre of the oven and bake for 25 minutes, at this point the
brownie should be set but still a little gooey in the middle.<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Leave the mixture to
cool in the tin.<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Whilst the brownie
mixture is cooling mix the golden syrup and butter together and then stir in
the icing sugar adding the milk a little at a time to loosen the mixture if
needed.<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Spread 2/3 of the
icing over the mixture so that it is completely covered. Add a few drops of
yellow food colouring to the remaining icing and blob small teaspoons of the
mixture across the brownie to resemble the yolks normally found in a crème egg.<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Finally break the
remaining chocolate into a heat proof bowl and place over a bowl of lightly
simmering water (ensuring the bottom of the bowl doesn’t touch the water in the
pan). Once melted pour the chocolate over the brownie so that it is fully
covered.<o:p></o:p></span></strong></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<br /></div>
<div style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<strong><span style="border: none windowtext 1.0pt; font-family: "Arial","sans-serif"; font-size: 10.0pt; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Allow to set before carefully
lifting out of the tin and slicing into bite sized portions….then share with
friends and family for Easter.<o:p></o:p></span></strong></div>
<br />
<div align="center" style="background: white; line-height: 18.0pt; margin-bottom: .0001pt; margin: 0cm; text-align: center; vertical-align: baseline;">
<br /></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-79339074241525346982014-03-26T21:40:00.000+00:002014-03-26T21:40:12.331+00:00Cauliflower couscous<div class="MsoNormal">
There are a lot of locally grown cauliflowers in the grocers
and supermarkets around where I live at the moment and so I have been consuming
quite a large number of these vegetables. My fail safe go to recipe for cauliflower
is always a good spicy vegetable curry although I have been known to go a
little more left field with the<a href="http://sthingmissing.blogspot.com/2012/09/gluten-free-cauliflower-pizza.html"> gluten free cauliflower pizza</a>. Cauliflower also
provides a great gluten free alternative to couscous and this recipe is so
simple to make. It’s also great if you are just generally trying to keep your
carb intake to a minimum.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zfQ60TTJrjg/UzNIlOx1rmI/AAAAAAAAAjE/RdJ-tF64G9w/s1600/couscous.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zfQ60TTJrjg/UzNIlOx1rmI/AAAAAAAAAjE/RdJ-tF64G9w/s1600/couscous.png" height="640" width="427" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
INGREDIENTS<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
250g cauliflower<o:p></o:p></div>
<div class="MsoNormal">
Zest of 1 lemon<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon lemon juice<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon fresh oregano, finely chopped<o:p></o:p></div>
<div class="MsoNormal">
Salt and pepper to taste<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serves 2<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Begin by breaking the cauliflower into small florets. Bring
a pan of water to the boil and add the cauliflower, cooking for about 8 minutes
until just tender. Drain the cauliflower and allow the steam to escape, letting
the cauliflower cool down and dry a little.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once cooled place the cauliflower in a food processor and whizz
with a pulsing action so that cauliflower starts to resemble the little grains
of couscous. Be careful not to over blend the mixture otherwise you will end up
with more of a puree.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Transfer the cauliflower to a large bowl and add the lemon
juice and zest, the oregano and salt and pepper. Mix the added extras through
the couscous until evenly distributed throughout and then serve. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mine turned
out to be a great accompaniment to a chicken and apricot tagine!<o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-43041448309499166422014-03-10T22:12:00.000+00:002014-03-10T22:12:29.844+00:00Salted caramel and honeycomb ‘egg white’ ice cream<div class="MsoNormal" style="text-align: justify;">
So spring has arrived and
daffodils are springing up on roundabouts and motorway embankments across the
country. Across much of the land temperatures have also been soaring and
barbeques and shorts have started to appear. I, however, live in Northern
Ireland so am yet to experience balmy temperatures and sun soaked Sunday
afternoons. In fact whilst working outside at the weekend I was wearing thermal
base layers!! But hey whatever the weather it is never the wrong time to eat
ice cream. So whether or not you are enjoying a tropical climate here is my
first ice cream recipe of the year to enjoy. And even if I do say so myself I
think this is possibly the most mouth wateringly delicious ice cream I have ever
made…I can’t stop eating the stuff, it is divine.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
This recipe is based on my
original <a href="http://sthingmissing.blogspot.co.uk/2013/03/chocolate-and-hazelnut-egg-white-ice.html">no-churn egg white ice cream recipe</a>, but this time I made a simple
vanilla base and then swirled in gallons of salted caramel sauce and honeycomb
pieces. Making all of the various elements for this ice cream takes a little
time but honestly it’s worth it (and making sugar bubble and froth like an
erupting volcano whilst making the honeycomb is so much fun, I felt like a kid
in a mad science lab making that). So if you have a little bit of spare time
and can drag yourself away from the spring sunshine give this a go….just be
warned the resultant ice cream is seriously addictive!!<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DFnfJdKAVzY/Ux43WYJMzWI/AAAAAAAAAig/bt4AfCDFPo8/s1600/scicecream.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DFnfJdKAVzY/Ux43WYJMzWI/AAAAAAAAAig/bt4AfCDFPo8/s1600/scicecream.png" height="640" width="500" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
INGREDIENTS</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<o:p></o:p>FOR THE CARAMEL SAUCE<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
I adapted the <a href="http://addapinch.com/cooking/2013/09/04/caramel-sauce-recipe/#axzz2tt9wH9aM">recipe
from Add A Pinch</a> for the caramel sauce<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
400g soft brown sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
160g butter (chopped into chunks)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
320ml double bream<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
1 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Put the sugar into a large pan
and place over a medium heat. Stir the sugar until it starts to melt and clump
together.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Add the butter to the sugar and
continue to stir until the sugar and butter have melted together and a smooth consistency
is achieved.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Remove from the heat and then
stir in the cream and salt until smooth and glossy and lightly golden in
colour.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Place to one side and allow to
cool.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
FOR THE HONEYCOMB<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
I followed <a href="http://www.nigella.com/recipes/view/hokey-pokey-36">Nigella Lawson’s
recipe</a> to make this.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
100g caster sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
4 tablespoons golden syrup<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
1.5 teaspoons bicarbonate of soda<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Place the sugar and golden syrup
into a medium sized saucepan and mix together before placing over a medium heat
(once on the heat do not stir) and allow the mixture to melt. Continue to heat
until the mixture begins to bubble and turns golden in colour.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Remove from the heat and whisk in
the bicarbonate of soda, stirring continually until the mixture froths and
bubbles up. Then pour out onto a piece of non-.stick baking parchment.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Allow to cool and then bash into
bite sized pieces with the use of a rolling pin.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
FOR THE ICE CREAM<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
100g egg whites (approx. 3 egg whites)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
¼ teaspoon cream of tartar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
310g caster sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
100ml water<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Seeds scraped from ½ vanilla pod</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
320ml double cream<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
A sugar thermometer is also needed<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
To make the meringue;<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Using an electric hand mixer or a stand mixer whisk
the egg whites in a large, clean bowl until they start to look foamy. At this
point add the cream of tartar and continue to whisk until the egg whites form
stiff peaks (this means that if you lift the mixer out of the mixture a peak
should form and it won’t collapse or ‘wilt’ once the mixer/whisk is
removed….check out <a href="http://www.deliaonline.com/how-to-cook/eggs/how-to-whisk-egg-whites.html">Delia</a>
for more info!)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Place the sugar and water into a large saucepan and
place over a medium heat. Swirl the saucepan gently (but don’t actually stir
the mixture) until the sugar is dissolved and the liquid is clear. <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Stick your thermometer into the mixture, raise the
heat and allow the mixture bubble rapidly until 112 °C / 234 °F is reached.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Remove the sugar syrup from the heat.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Begin beating the egg white mixture again and
slowly (and very carefully) begin to pour the sugar syrup into the egg white
mix, beating all of the time. Once all of the syrup is added continue to beat
the mixture for another 10 minutes or so until the mixture has cooled and has a
nice glossy finish.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Stop beating and set to one side (this is the
Italian meringue done)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Scrape the seed from the vanilla pod and transfer
to another large bowl along with the cream.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Beat the mixture with an electric hand mix until it
has doubled in volume and is light and fluffy.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Add about a third of the cream to the Italian
meringue and gently fold in until well combined. Continue adding the rest of
the cream to the meringue bit by bit until well combined (but try not to over-mix
the mixture at the point). <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Fold through the smashed up honeycomb pieces until
evenly distributed throughout the mixture and then transfer to a freezer proof
container and bung in the freezer. Leave the mixture for about 4 hours until it
is starting to firm up nicely and remove from the freezer. Drizzle the caramel
sauce over the top of the ice cream and then using a skewer or a chopstick
swirl the caramel into the ice cream to create a ripple effect throughout the
mixture. Return to the freezer and leave over night to allow to set completely
(there is no need for further churning…which is a bonus).<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Then tuck in and enjoy….just try not to eat it all
at once!<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com2tag:blogger.com,1999:blog-3327833923903336073.post-36556044136047988772014-03-04T10:45:00.000+00:002014-03-04T10:45:42.736+00:00Vegan Banana Pancakes<div class="MsoNormal">
Yes it’s Pancake Day (otherwise known as Shrove Tuesday)
again and as you are reading this I am most probably tucking into my 5<sup>th</sup> or 6<sup>th</sup> or
possibly 7<sup>th</sup> pancake of the day! I will also being doing the double
and enjoying savoury stuffed pancakes (blue cheese and mushroom) followed by
the traditional lemon and sugar topped pancakes for pudding. The essential
ingredients for a classic pancake are simply flour, milk and eggs but if you
are following a diary free or vegan diet then pancakes are a no go. But these
American style pancakes are made with my tofu ‘buttermilk’ that I first used to
make <a href="http://sthingmissing.blogspot.co.uk/2012/07/vegan-soda-bread.html">vegan
soda bread</a>, with the addition of a banana for a little extra bulk.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-H41zTlxl2Sg/UxON-HODFJI/AAAAAAAAAiQ/15Q6yNgape8/s1600/bananapancake.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-H41zTlxl2Sg/UxON-HODFJI/AAAAAAAAAiQ/15Q6yNgape8/s1600/bananapancake.png" height="640" width="427" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
INGREDIENTS<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
150g silken tofu<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
200ml water<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 tablespoons lemon juice<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 medium banana<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
100g plain flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
30g sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 teaspoon baking powder<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Makes 10-12</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the tofu, water, lemon juice and banana into a food
processor and blitz until a smooth, thick liquid is formed.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the dry ingredients into a bowl and stir together
before adding the tofu mixture. Beat together with a whisk until a lump free
batter is produced.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place a frying pan over a high heat and add a little
vegetable oil to the pan. Once the oil is hot spoon large dollops of the
mixture into the pan, flattening out a little with the back of the spoon. Once
air bubbles begin to appear in the pancake use a spatula to flip the mixture
over and cook until golden brown on both sides.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve with a generous drizzle of maple syrup and tuck in!<o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com1tag:blogger.com,1999:blog-3327833923903336073.post-77932745115774933672014-02-27T21:34:00.001+00:002014-02-27T21:34:51.289+00:00Vegan chickpea and courgette kofta<div class="MsoNormal">
Chickpeas are a great store cupboard essential. I normally
have a few tins as well as a bag of dried chickpeas lurking somewhere at the
back of my shelves. Hummus is an obvious way to use up the peas and I could
quite happily munch my way through tubs of the sesame spiked paste. For a
slightly more unusual use my blog founding chocolate chickpea cake recipe is
great. But chickpeas are perfect to bulk out vegetarian and vegan food often
giving a bit more substance meat free dishes. And this vegan curry recipe
displays this quality of chickpeas perfectly, in fact you really wouldn’t
notice that there was anything missing from this vegan feast.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This recipe is based on Isa Chandra Moskowitz’s <a href="http://www.theguardian.com/lifeandstyle/2014/feb/17/chandra-malai-kofta-vegan-recipe">chandra
malai kofta recipe</a> published over on the Guardian website. So go check out
the original for a slightly more authentic recipe as I made a few tweaks
(mainly substituting cashew nuts with peanut butter) to suit what I had in my
cupboards at the time of cooking. Either way this is a truly tasty treat.<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HoRqY6W2bGE/Uw-vSVNh_2I/AAAAAAAAAiA/oZ0zgwPeYqc/s1600/kofta.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HoRqY6W2bGE/Uw-vSVNh_2I/AAAAAAAAAiA/oZ0zgwPeYqc/s1600/kofta.png" height="640" width="430" /></a></div>
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
INGREDIENTS (Serves 2)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
FOR THE KOFTA<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ tin of chickpeas (drained and rinsed)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 teaspoon cumin seeds<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
100g courgette (grated)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 tablespoon chopped fresh coriander<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 tablespoon of fresh ginger (grated)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 clove of garlic (crushed)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ teaspoon salt<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 tablespoons breadcrumbs<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 tablespoons corn flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
FOR THE SAUCE<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 tablespoon crunchy peanut butter<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 cup vegetable stock<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 medium onion (finely diced)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 clove of garlic (crushed)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 tablespoon fresh ginger (grated)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ tablespoon curry powder<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 teaspoon garam masala<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 teaspoon ground cumin<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ tin of coconut milk<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 tablespoon tomato puree<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ cup frozen peas<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Toast the cumin seeds in a pan over a medium heat for about
3 minutes until lightly brown and fragrant.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mash the chickpeas in a bowl together with the toasted cumin
seeds until well combined then add the courgette, coriander, ginger, garlic and
salt. Then add the breadcrumbs and cornflour and use your hands to bring the
mixture together onto a firm ball. Then wrap in cling film and place in the
fridge for 30 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meanwhile make the sauce by gently frying the onion in a
saucepan until it begins to soften. Then add the garlic and ginger for about 1
minute before adding the curry powder, garam masala and cumin and stir for
another minute until fragrant. Add the coconut milk, tomato puree, peanut
butter and vegetable stock, bring to a gently simmer and cook for 15 minutes
until reduced and thickened.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place a large frying pan over a medium heat and add a little
vegetable oil. Take a small handful of the kofta mix at a time and form into a
fat sausage shape and add to the frying pan. Continue forming approximately 8
kofta. Fry the kofta for about 8 minutes rolling them about in the pan so that
they cook evenly on all sides.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Finally add the peas to the curry sauce mix and warm through
and then serve the curry sauce together with the kofta and some boiled rice (I
used red rice), then tuck in and enjoy.<o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-89017335618755831542014-02-11T20:48:00.000+00:002014-02-11T20:48:27.702+00:00Banana Ginger Cake<div class="MsoNormal">
I love a good cookbook, pretty glossy ones with lots of
mouth-watering photos to match the recipes. And ones with recipes that are a
little bit different or unusual but that ultimately always work, recipes that
have been developed with love and thoroughly tested to avoid kitchen
disappointments occurring for us at home. One of the best baking book purchases
I have made in the last couple of years has to Dan Lepard’s <a href="http://www.amazon.co.uk/Short-Sweet-Dan-Lepard/dp/0007391439">Short and
Sweet</a> which is a beautiful book full of delectably delicious recipes for
breads, cakes and pies. And so far everything I have made from the book has
turned out perfectly, which is a bit of a miracle as since moving into a house
with a Rayburn I do still at times struggle to get the perfectly risen cake or
not overly crusty loaf of bread.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Dan Lepard also used to write for the Guardian and when on a
recent trawl of the internet for recipes to use up some browning bananas I came
across this <a href="http://www.theguardian.com/lifeandstyle/2012/apr/27/banana-cake-recipes-dan-lepard">dark
banana ginger cake</a> recipe. And so it was a complete no brainer to get stuck
into this recipe rather than continuing my recipe search. Due to not having all
of the appropriate ingredients in the original recipe I did make a few little
adjustments, as well as adding a lemon syrup to the cake after baking to make
it a little more moist but I would probably recommend going to try Dan’s
<a href="http://www.theguardian.com/lifeandstyle/2012/apr/27/banana-cake-recipes-dan-lepard">original recipe</a> first as in my opinion he is a true baking king!! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Oh and this recipe uses vegetable oil rather than butter so
is dairy free, making it a great blog addition.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NMBvlaY8A8g/UvqMTcpRaFI/AAAAAAAAAhw/Gk1vlQ9VJPE/s1600/gingbana.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NMBvlaY8A8g/UvqMTcpRaFI/AAAAAAAAAhw/Gk1vlQ9VJPE/s1600/gingbana.png" height="640" width="430" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
INGREDIENTS<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
200g banana<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
200g soft dark brown sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
3 extra-large eggs (one of mine was a double yolker so not sure if that
counts as 4) <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
125ml vegetable oil<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
50g glace ginger<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ teaspoon ground ginger<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
150g plain flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
50g rye flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
3 teaspoons baking powder<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Juice of 1 lemon<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 tablespoons of caster sugar<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Pre-heat the oven to 170°C / 335°F and line a 24 x 18 cm baking tin
with non-stick baking parchment.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Mash the sugar and bananas together in a large bowl before mixing in
the oil, eggs and glace ginger. Finally fold in the ground ginger, baking
powder and flours, stirring until fully combined.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Transfer the mixture into the prepared tin and bake in the oven for
50-60 minutes until golden in colour and springy to the touch.<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Whilst the cake is in the oven put the lemon juice and caster sugar in
a small pan and place over a low heat until the sugar has fully dissolved. When
the cake is removed from the oven and whilst still in the tin use a skewer or
sharp knife to make lots incisions in the cake. Drizzle the lemon syrup over
the cake allowing it to seep into the holes made by the knife/skewer. Then once
cooled transfer out of the tin and the cake is now ready to enjoy.<o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0tag:blogger.com,1999:blog-3327833923903336073.post-80608139426582469432014-02-02T16:54:00.000+00:002014-02-02T16:54:48.210+00:00Cheesy Popcorn Croutons<div class="MsoNormal">
I really love popcorn. I’m more of a savoury than sweet fan
(although I did make myself some of this <a href="http://www.lottieanddoof.com/2013/10/dark-stormy-caramel-corn/">dark and
stormy caramel popcorn</a> at the weekend which was amazingly good…and slightly
addictive!!) and salty is definitely my first choice in a trip to the cinema.
But popcorn isn’t just a cinema snack and as the proud owner of a popcorn
machine I often fire up my slightly indulgent kitchen gadget and spray popcorn kernels
all over my kitchen. And making popcorn at home provides the perfect
opportunity to experiment with flavours a little more, a good sprinkling of
smoked paprika a long with a pinch of salt for example is always a winner for
me.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As well as just munching through bowls of the stuff whilst
sitting in front of the TV popcorn can be added to other dishes and a few
savoury flavoured pieces of popcorn can be used to top a bowl of soup,
providing a great wheat free alternative to traditional croutons.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I recently made myself a bowl of <a href="http://www.spoonforkbacon.com/2014/01/roasted-cauliflower-parsnip-soup/">roasted
cauliflower and parsnip soup</a> and topped it with these cheesy popcorn
croutons….and it was really rather delicious.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-S_lRNaGuB1k/Uu54Fvyby6I/AAAAAAAAAhg/tfw8KeVwDwc/s1600/pop.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-S_lRNaGuB1k/Uu54Fvyby6I/AAAAAAAAAhg/tfw8KeVwDwc/s1600/pop.png" height="640" width="508" /></a></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
INGREDIENTS<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
¼ cup unpopped corn kernels<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
¼ cup grated parmesan<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
½ teaspoon dried oregano<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 tablespoon olive oil<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Salt and pepper to taste<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serves 4<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pre-heat an oven to 170°C / 335°F and line a large baking
tray with non-stick baking parchment.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you don’t have a popcorn machine to pop your corn you can
follow these <a href="http://www.simplyrecipes.com/recipes/perfect_popcorn/">instructions</a>
to do it in a saucepan instead.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once popped combine the popcorn with the cheese, oil,
oregano and seasoning, tossing together in a large bowl until the corn is evenly
coated. Transfer the mixture to the baking tray spreading out into a single
layer and then put the baking tray into the oven for 15-20 minutes until the
cheese has melted slightly, moving the popcorn around on the baking tray
halfway during the baking time.<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Allow to cool very slightly before using the popcorn ‘croutons’
to top a bowl of soup of your choice.<o:p></o:p></div>
Something Missinghttp://www.blogger.com/profile/12971297584801771662noreply@blogger.com0