Saturday, 31 August 2013

I'M PUBLISHED! LAGER AND LIME CAKE

Massive news! My favourite ever recipe is published in this months olive magazine, on the back page. It’s a recipe for my lager and lime cake, a cake which I invented well over a year ago and was going to save until this summer to post. I was too proud of the cake to let it be just another post though (my views aren’t huge) and everyone who tasted it loved it, so I wanted it to go on to bigger things.

 Olive tested it as part of their cake feature, loved it, photographed it loads better than I did and put it in the issue, with a small picture of me. Plus they hardly edited any of my writing, which I was pleased about (not that I would have minded at all, it just indicates I’m doing food writing right).

You can all go buy the magazine for the recipe as I’m not sure where I now stand on posting it, but olive is a brilliant publication anyway, jam packed with mega-good recipes that I make all the time.
As for the cake itself, it’s one I make all the time if family/mates ever come round, and it’s great for casual socialising or a BBQ. My mate Jordan (the one who takes the mick out of my introduction, and blog in general) said it was the best thing he’s ever tasted. This is coming from a boy who, in food technology at school made parkin which exploded in the oven, as if it was laced with gun powder, and was left with a 5mm lining of cake around the tin as a result. He likes to call it parkin ala-JK-explotique. So I’m not sure how confident I was of his opinion, but olive liked it as well so it must be worth something.

Here is the original photo I took. Go buy, go make, and go enjoy!
 

Thursday, 22 August 2013

FRESH CHERRY SCONES

It’s hard to make scones which are really different because they’re best when they’re just scones and filled with clotted cream or butter and jam. I don’t think the simplicity can be beaten, so I’ve just added fresh sweet British cherries instead of the glace ones which tend to be used. Simple wins.

230g self raising flour
Pinch salt
45g butter
60g sugar
8 fresh sweet cherries, stalks removed and chopped around the stone in chipS
1 egg
60ml milk
Preheat oven to fan180/200c/6. Grease 2 baking trays, or line with parchment.
Mix the flour and salt then rub in the butter until the mixture resembles super fine breadcrumbs. Add the sugar and chopped cherries, and mix in so they’re properly dispersed. Beat the egg then add to the mixture, along with the milk little by little. You want the mixture to be more of a dough, you don’t want it sticky, so you might not need all of the milk.

Cut the dough into 6 rounds and arrange on the baking tray. Brush over a little milk then bake for 13-15 minutes, or until golden brown. Leave to cool on a wire rack before slicing in half and filling with whatever takes your fancy. I like butter and jam.

Friday, 16 August 2013

VODKA CARAMEL SOUFFLÉS

Caramel vodka is my favourite spirit to drink, so I thought I’d make my own, less strong version and then make that into a grown up dessert.  The result rich soufflé with a depth of flavour from the vodka, and it’s quite impressive looking too. Soufflés aren’t as hard as people make out, give it a go!

200g sugar
100ml vodka
4 egg whites
Heat the oven to fan170/190c/5. Grease 4 ramekins.

Heat the sugar and vodka and when it starts to boil, simmer for 2-3 minutes until amber and all the sugar has more or less dissolved. Pour a little amount into the bottom of each ramekin, so that you get a nice gooey caramel lining which contrasts with the light soufflé. Leave to cool slightly, but don't allow the caramel to solidify.
Beat the egg whites to medium peaks. Mix a little of the egg whites into the caramel, then little by little fold in the rest, until you have a light caramel mixture. Bake at the top of the oven for 10 minutes, until well risen and golden brown.  

 

Tuesday, 6 August 2013

LYCHEE BROWNIES

This paring sound really unconventional, but I sort of think that lychees have the same fragrant sweetness as Turkish delight. Add them to chocolate brownies and you’ve get this more gooey, indulgent version of the chocolate box favourite. The liquid in the lychees leaves pools of rich melted chocolate, and if the texture of lychees isn’t your thing, you can make them at Halloween and call them eyeball brownies.

250g plain chocolate
250g butter
4 eggs
300g unrefined sugar
4 eggs
250g flour
240g tin lychees in light syrup

Preheat oven to fan160/180c/4. Line a 20x20cm brownie tin with baking paper.
Melt the chocolate and butter together in a bowl over a pan of boiling water on a very low heat. Beat the eggs and sugar together until light and fluffy. Pour the melted chocolate and butter over the beaten eggs and stir. Mix in the flour until you have a thick brownie batter. Tip in about a tablespoon of the lychee syrup then drain away the rest. Add the lychees, and mix well.

Bake in the bottom of the oven for about 30-35minutes, until the brownies have a crust but still give a little when touched. Leave to cool in the tin for 15 minutes before cutting up and enjoying.