|Two Squares of Peruvian Gold 80g|
|Two Squares of Peruvian Gold 80g|
This particular recipe was taken from English Patis who tweaked a Delia recipe. I used golden caster and left out the pecan nuts to please all members of the family.
350g peeled and chopped apples – I used Braeburns
275g plain flour
110g butter – melted
2 eggs – slightly beaten
1/2 tsp salt
1 Tbsp. baking powder
1 tsp ground cinnamon
1/8 tsp ground cloves (optional)
1/2 whole nutmeg – finely grated (about 1 tsp)
170 g golden caster sugar
175 ml milk
75g Demerara sugar
75g self-raising flour
1 tsp ground cinnamon
25g butter – softened
50g pecans or walnuts – roughly chopped – optional
1 Tbsp cold water
Preheat oven to 165C fan. Grease the bottom of a 3 lb loaf tin and line with a strip of greaseproof to aid removal once cooked.
Mix the topping – combine the sugar, cinnamon, nutmeg, and flour in a small bowl. Cut in the soft butter with two butter knives into the mixture. Then proceed to rub in it with your fingertips. Add in the nuts – mix well. Sprinkle the cold water and toss. Set aside.
Combine the flour, cinnamon, cloves, baking powder, and salt in another bowl.
Put the eggs in a large bowl. Add in the milk, sugar, and melted butter.
Add the flour mixture into the egg mixture with a wooden spoon and mix well stirring in the chopped apples.
Pour into the greased cake tin
Sprinkle the topping on the surface of the batter.
Bake in oven for 1 hour or until a skewer inserted in the middle comes out clean.
Cool for about 5 minutes, turn out from the pan then cool completely.
Serves 10-12 portions and at the time of writing this recipe the cost of producing this cake was £2.75.
|March for Homes|
Stopping off for an impromptu haircut at a Turkish barbers I managed to get warm again, whilst my old man had the haircut to end all haircuts. Not having witnessed the intricate skills of a Turkish barber I nearly jumped off my seat when said barber set fire to my husbands hair and then proceeded to slap him with hot wet towels, followed by intense massaging of the upper body. With only a slight whiff of burning protein in the air my husband escaped with his hair intact, well what was left. In fact it was the best haircut he’d ever had, certainly the most entertaining.
|Smokers take shelter|
|Damien Hirst at The Tramshed|
Cock ‘n’ bull hash with a double yolker
Salt beef sandwich
Firstly, this is a big bar of chocolate not your measly 70g that seems to be standard and secondly it has been beautifully packaged and presented especially with a sumptuously thick golden outer. If James Bond purchased chocolate then this is what he’d buy.
I’m not usually a great fan of chocolate with a cocoa content over 65%. However, the fluidity of this bar is excellent with only a slight chalky mouthfeel.
A deep ‘forest floor’ aroma emanates from the bar as you open up the packaging. The chocolate is really well made and melts quickly with a relatively high fruit acidity with hints of liquorice. Overall a very enjoyable bar of chocolate, irresistible and super sexy….I’ve obviously eaten too much chocolate!
Buy online from Chocolatiers, priced at £5.35.
Marou is certainly doing good!
Officially it is still Christmas and there are a few more days to go!
So, with that in mind and before we stagger into the New Year there is still an opportunity for a swift review of a ‘blinging’ dark chocolate Christmas bar from Rococo Chocolates, Gold, Frankincense and Myrrh.
Obviously, there are religious connotations going on here but, I’m sure a bar of chocolate wasn’t on the Three Wise Men’s gift list when they visited the young baby Jesus. But, who knows….
Gold! Yes, no expense has been spared and they really have served up some 22 carat gold leaf bringing a little bling into our world. Ok, so its a trace but its awesome.
Frankincense is an aromatic resin obtained from trees of the genus Boswellia and is well known for its use by religious orders as incense. Approximately 1,000 tonnes of resin are tapped from trees each year and its becoming harder and harder to locate. The tree can be found in the most inhospitable places and can literally grow out of solid rock. Somalia is the biggest exporter of the resin.
Myrrh is another aromatic resin taken from the thorny tree, Commiphora Myrrh. Also found in Somalia. In traditional Chinese medicine Myrrh is classified as ‘bitter’ and ‘spicy’ having the ability to assist with the body’s circulatory problems.
The bar was originally created by Rococo in 1996. Presentation is excellent and the dark chocolate is shiny and snappy with a subtle orange aroma. The gold adds nothing to the flavour but provides a little luxury. A 65% cocoa content means that the dark chocolate melts quickly with a hint of bitter sweetness combining deliciously with the orange. I’m not sure I’m picking up the woodiness from the Frankincense but overall this a great bar of chocolate. Priced at £4.95/70g. To buy click here. You still have time….
|Chocolarder packaging is all recyclable|
Raw Sugar Cane
Whole Milk Powder
My only question is why did you have to use such a good quality chocolate that ends up being masked by such a strong flavour. Don’t get me wrong I enjoyed it and so did everybody else who was lucky enough to try a piece.
Reasonably priced at £3.95 per 70g. To buy click here.
|More like the surface of the moon!|
In theory, an egg tart, should be one of the simplest things to make from my limited culinary perspective.
However, attempting a new recipe from the BBC Good Food website on Christmas Eve with two additional and enthusiastic kitchen assistants was a recipe for disaster. The writing was already on the pastry!
My calamitous kitchen episode can be avoided by closely following this recipe.
140g butter, chilled and diced
250g plain flour
zest 1 lemon
100g caster sugar
1 egg, beaten
1 tbsp whole milk
For the custard
250ml double cream
1 vanilla pod, split
1 strip lemon zest
8 egg yolks
100g caster sugar
To make the pastry, rub the butter into the flour with the lemon zest and a pinch of salt until it resembles breadcrumbs. Add the sugar, egg and milk and bring together to form a dough. This can be made 2 days in advance.
On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for 30 mins.
Heat oven to 180C/160C fan. Line the case with baking beans, bake blind for 20 minutes, then remove the beans and continue to cook for a further 20 minutes until the base is biscuity. Remove from oven and reduce the temperature to 140C/120C fan.
Bring the cream, milk, vanilla pod, lemon zest and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go.
Strain custard into a jug, allow to settle for a few minutes, then skim off any froth. Don’t forget to do this part of the recipe! Otherwise your egg tart will have a surface skin not unlike the surface of the moon!
Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for 40 minutes or until just set with the very slightest wobble in the middle. Remove from the oven, trim the pastry edges off, then leave to cool completely before serving in slices with a grating more of nutmeg. Well, the good news is that it certainly tasted better than it looked and I would probably reduce the sugar by 20g next time.
Got it cracked!
Well, the good news is that it certainly tasted better than it looked and I would probably reduce the sugar by 20g next time.
Ho Ho Ho!
10 oz (283g) Mixed dried fruit
2 oz (57g) Glace cherries (chopped)
4 oz (113g) Butter
8 oz Light soft brown sugar
1 tsp Bicarbonate of soda
14oz (396g) Crushed pineapple
8oz (226g) Self raising flour
Glace Cherries – red and yellow
Prunes – ready to eat
Apricots – ready to eat
2 tbs Apricot Jam sieved
Put all ingredients except flour and eggs into a saucepan and slowly bring to the boil and simmer.
Simmer for 15 minutes, stirring occasionally and then allow to cool.
Grease and line a 3 lb loaf tin or an 8″ round tin with greaseproof paper, double lined. Some people will wrap their tins in newspaper to stop cake from burning
Heat oven to 170 degrees C.
Beat the eggs into the cooled boiled mixture followed by the sifted flour
Spoon into the tin and level off
Bake for 1 hour, then cover with two layers of foil and bake for a further 50 minutes to 1 hour.
Test with a skewer, which will come out clean when inserted into the centre of the cake.
Allow cake to cool completely. Brush the top liberally with some of the jam and arrange the fruits. Brush with more apricot jam and tie a decorative ribbon around the edge. Voila! My job here is done…..
|Organic Matcha Green Tea|
Organic Matcha Green Tea Brownies.
The lovely people at KissMeOrganics invited me to try some of their Organic Matcha green tea powder in a recipe or two.
So, with the help of the internet I found some interesting recipes including products such as Okara which I have not come across before.
I’ve altered my recipe so you do not have to search the stores form Okara. This is a pulp consisting of insoluble parts of the soybean which remains after pureed soybeans are filtered in the production of soy milk and tofu…..after that description I’m probably glad its not in my store cupboard. But, have no fear this recipe can still be made without the missing Okara.
225g White chocolate (Dominican Republic)
105g Caster sugar
1.5 tablespoon of rum
75g of plain flour
A Pinch of salt
1.5 tspn of baking powder
75g Pecan nuts
15g of Matcha powder (from KissMeOrganics)
30g Icing sugar
According to KissMeOrganics, Matcha tea, has some hidden health properties. Not only is it certified organic but provides additional energy and helps to boost our metabolism. Matcha tea has been around for thousands of years and
|Whisk eggs and sugar|
|Stir in the Pecans and Almonds|
|Organic Matcha Green Tea Brownies|
The finished article! The matcha tea is not overpowering and the finished article is very light and sweet, the pecans add a good crunch. A moist cake rather than brownie in my opinion but none the less delicious. Looking forward to enjoying it with some ice cream! To buy your Matcha powder click here.
|Cacao and Maca Organic Bar|
Cacao and Maca Organic Bar, sounds like it will do me the world of good especially as we’re entering flu jab season and merry xmas, runny, snotty nose time. Isn’t it compulsory for anybody over the age of 50 to be pricked by nursey? Well, you know what I mean…
LoveRaw is a Superfood company based in Cambridgeshire founded by former investment banker, Rimi, who found inspiration on her travels to Andalucia, Spain. Whilst visiting the many farmers markets she discovered organic foods and a healthier way of life. LoveRaw cater for a growing band of consumers who want to enjoy products free of gluten, dairy, wheat and soya.
|Coldpressed – Juice Tonic|
As I recently discovered on a tour of Soho all strip joints have been replaced by ‘coldpressed’ juice bars. Everythings Naked with Energy Balls……so, no change there! Apparently, these artisan juice bars are all the rage amongst young, trendy and wealthy clientele who have deep pockets and want to keep their complexions sans spots and crater free for years to come. Coldpressed basically means that all the good stuff your body needs is extracted at low temperatures without destroying them. You can spend £6.00 for a bottle of cocoa goodness from Juice Tonic. Leaves your wallet feeling slightly under the weather but you’ll feel like you’ve discovered the elixir of life. Ok, getting back to the main attraction LoveRaw have applied the same principle and slow dry at 38 degrees C keeping food at its optimal nutritional value.
Not only is this bar good for those people who suffer from allergies but it may also help boost their dwindling sex drive. Nothing sells like sex. Maca Root, looking not unlike a small sugar beet, hails from South America and allegedly has the ability to improve your libido. The only down side is you have to be careful how much Maca you use.
It all sounds wonderful but how does it taste? When opening the packet there is a strong malty aroma running thick with dates which just happens to be the main ingredient.
|Did you hear about this great bar?|
The texture is dry and crumbly with a nutty crunch provided by almonds and cashews. Within the mix you’ll find Ecuadorian raw cacao and raw cacao nuts with only naturally occurring sugars. As this was my first time I wasn’t disappointed but I’m not sure I’ll swap my chocolate bar overnight for a bit of LoveRaw just yet. A box of 12 will cost you £29.88 or £2.49 for 48g.