I am working my way through the Hummingbird Bakery book at the moment and am trying out some of their pies. I love pies, but hardly ever make them due to the perception that it's lots of hassle. It's not. And the resulting pies have been to die(t) for. I am getting so fat from all of this! This pie is all you'd expect from the genre. Oozing, bitter chocolate base, crispy pie case and fluffy mounds of cream on the top studded with chunks of bitter chocolate. Heaven.
For 10-12 slices you need:
Filling:
150g bitter chocolate
50g butter
30g golden syrup
6 eggs
300g soft light brown sugar
1 tsp vanilla extract
350ml double/whipping cream
Pie crust:
260g plain flour
110g butter
2-3 tbsp water
Make the pie crust by pulsing the butter and flour together in a food processor and then adding the water. Form into a dough and leave to rest for a bit wrapped in cling film. Then roll out and line a pie dish. Bake blind with beans for 10 mins and then without the beans for a further 10 mins.
Meanwhile make the filling. Melt the butter, chocolate and syrup together. Leave to cool slightly. Whisk the eggs and sugar till fluffy and combined. Add the melted chocolate and mix well. Pour into the dish and bake in a moderate oven for 30-40 mins taking care not to burn the filling. It's done when the middle is set but still a bit wobbly. Leave to cool completely then refrigerate overnight. Just before you want to serve whip the cream and pile on the top. Sprinkle over grated chocolate before serving.
Sunday, 5 September 2010
Coleslaw with Red Cabbage
This just substitutes red cabbage for white and makes a pretty pink colour to the sauce.
For 10-12 portions you need:
1/2 red cabbage
1 onion
2 carrots, peeled
2-3 tbsp salad cream
2-3 tbsp mayonnaise
Shred the cabbage and onion in a food processor. Grate in the carrot. Mix together with the salad cream and mayo and scoff. Simples.
For 10-12 portions you need:
1/2 red cabbage
1 onion
2 carrots, peeled
2-3 tbsp salad cream
2-3 tbsp mayonnaise
Shred the cabbage and onion in a food processor. Grate in the carrot. Mix together with the salad cream and mayo and scoff. Simples.
Spinach and Cheddar Muffins
These are savoury muffins (obviously...) which I have never made before but they were lovely. Great on their own, as part of a meal or as a side for soup instead of bread. Make sure the batter is loose enough before baking. The first time I made them, the quantity of milk given made a very stiff batter which couldn't rise properly. Add some more milk if in doubt... This recipe is from the wonderful Hummingbird Bakery book
For about 18 UK muffins (as opposed to the giant USA sized ones) you need:
30g butter
1 red onion, finely diced
360g plain flour
2 1/2 tsp baking powder
1/2 hot chilli powder
250g strong cheddar, grated
220ml milk
1 egg
130g baby spinach leaves
Begin by sauteeing the onion in the butter till lightly golden and cooked. Leave to cook slightly. Meanwhile mix everything else together. Add the onions towards the end and mix thoroughly. Spoon into cases and bake in a moderate oven for about 30 mins till risen and golden. Serve warm. These also freeze well.
For about 18 UK muffins (as opposed to the giant USA sized ones) you need:
30g butter
1 red onion, finely diced
360g plain flour
2 1/2 tsp baking powder
1/2 hot chilli powder
250g strong cheddar, grated
220ml milk
1 egg
130g baby spinach leaves
Begin by sauteeing the onion in the butter till lightly golden and cooked. Leave to cook slightly. Meanwhile mix everything else together. Add the onions towards the end and mix thoroughly. Spoon into cases and bake in a moderate oven for about 30 mins till risen and golden. Serve warm. These also freeze well.
Bagels (v)
I don't have much confidence with making bread. Cakes? Yes. Bread? Not so much. However I was inspired after watching the Great British Bake Off, and learning about proving and rising and baking so thought I'd give it a go. One of the contestants made bagels, and given that we have moved in to a very Jewish area it would have been rude not to try them. They worked. Very well in fact!
For about 8 bagels you need:
2 tsp dried yeast
1 1/2 tsp granulated sugar
300ml warm water
500g bread flour
1 1/2 tsp salt
Begin by dissolving the yeast and sugar in 100ml of the water for 5 mins. Mix well and add to the flour and salt in a large bowl. Add as much extra water as you need to make a stiff, very firm dough. Knead for about 10 mins, working in extra flour if you can. The dough needs to be very very stiff and firm. Place the kneaded dough into an oiled bowl, cover and leave to rise for about an hour until it is doubled in size.
Knock back the dough and leave to rest for 10 mins. Cut into 8 equal sized pieces. Shape each piece in to a ball then form each ball in to a ring by twirling the dough on your index finger. Place the bagels onto an oiled sheet and leave to rest for 10 mins covered with a damp cloth.
Bring a large pan of water to the boil and drop each bagel in (do this in batches of 2-3). Poach the bread until it rises to the surface - about a minute. Drain and then bake at 220 for about 20 mins or until golden brown. Remove from the oven and feel humbled that you Have. Made. Bagels. Eat.
For about 8 bagels you need:
2 tsp dried yeast
1 1/2 tsp granulated sugar
300ml warm water
500g bread flour
1 1/2 tsp salt
Begin by dissolving the yeast and sugar in 100ml of the water for 5 mins. Mix well and add to the flour and salt in a large bowl. Add as much extra water as you need to make a stiff, very firm dough. Knead for about 10 mins, working in extra flour if you can. The dough needs to be very very stiff and firm. Place the kneaded dough into an oiled bowl, cover and leave to rise for about an hour until it is doubled in size.
Knock back the dough and leave to rest for 10 mins. Cut into 8 equal sized pieces. Shape each piece in to a ball then form each ball in to a ring by twirling the dough on your index finger. Place the bagels onto an oiled sheet and leave to rest for 10 mins covered with a damp cloth.
Bring a large pan of water to the boil and drop each bagel in (do this in batches of 2-3). Poach the bread until it rises to the surface - about a minute. Drain and then bake at 220 for about 20 mins or until golden brown. Remove from the oven and feel humbled that you Have. Made. Bagels. Eat.
Saturday, 4 September 2010
Sunday Lunch with Friends
We have some friends coming over tomorrow for a bike ride and lunch, and this is what I've made to tickle our taste buds and replenish our energy levels. Hope they like it!!
Potato wedges
Blue cheese dip
Cheddar and Spinach Muffins
Bean salad
Green salad
Crudites (for the kids ;-))
Pain de Semolina
And for pudding:
Mississippi mud pie
Apple and nut loaf
Gulab Jamans (at Lex's request, we didn't really need three puddings...!)
Potato wedges
Blue cheese dip
Cheddar and Spinach Muffins
Bean salad
Green salad
Crudites (for the kids ;-))
Pain de Semolina
And for pudding:
Mississippi mud pie
Apple and nut loaf
Gulab Jamans (at Lex's request, we didn't really need three puddings...!)
Friday, 3 September 2010
Sicilian Pasta with Tomatoes, Basil and Olives (v)
OK so this isn't strictly Sicilian pasta I am sure. But I saw Rick Stein make something like this on his Mediterranean adventure programme a few days ago and thought I like the look of that. The experiment worked and this was totally lush.
For 2 hungry people you need:
200g long pasta
handful fresh tomatoes
handful olives, sliced
pinch chilli flakes
salt and pepper
handful shredded basil leaves
2 tbsp olive oil
1 garlic clove, smashed
Begin by cooking the pasta. Meanwhile heat the oil in a saute pan and add the garlic. Stir to flavour the oil but don't colour the garlic. Strictly speaking you're supposed to remove the garlic now but frankly that's a heinous crime so keep it in and enjoy it in the sauce. Chop the tomatoes in half and squeeze out the seeds, discard the seeds. Roughly chop the tomato flesh and add to the hot pan. Season and stir well to cook down the tomatoes. Add the olives and chilli flakes. Drain the pasta and add to the sauce pan. Coat well, mixing in the basil leaves. Serve, scoff, smile :)
For 2 hungry people you need:
200g long pasta
handful fresh tomatoes
handful olives, sliced
pinch chilli flakes
salt and pepper
handful shredded basil leaves
2 tbsp olive oil
1 garlic clove, smashed
Begin by cooking the pasta. Meanwhile heat the oil in a saute pan and add the garlic. Stir to flavour the oil but don't colour the garlic. Strictly speaking you're supposed to remove the garlic now but frankly that's a heinous crime so keep it in and enjoy it in the sauce. Chop the tomatoes in half and squeeze out the seeds, discard the seeds. Roughly chop the tomato flesh and add to the hot pan. Season and stir well to cook down the tomatoes. Add the olives and chilli flakes. Drain the pasta and add to the sauce pan. Coat well, mixing in the basil leaves. Serve, scoff, smile :)
Wednesday, 1 September 2010
Brunch in one Pan
I love a good fry up, but this usually means lots of mess. My better half does not like this. I got a new sautee pan yesterday and was dying to try it out, so created this this morning to test out the reduced mess option. It worked.
For 3 hungry people you need:
1 punnet mushrooms, thickly sliced
handful cherry tomatoes, halved
3 eggs
1/2 tbsp oil
small knob of butter
salt and pepper
toast to serve
Begin by sauteeing the mushrooms in the oil and butter for 4-5 mins. Then add the tomatoes and cook for a further 1-2 mins. Clear 3 spaces and crack in the eggs. Cover with a lid and cook for 2-3 mins till the eggs are lightly set. I should mention here that you need a non stick pan...
Serve with toast and scoff. A perfect way to start the day.
For 3 hungry people you need:
1 punnet mushrooms, thickly sliced
handful cherry tomatoes, halved
3 eggs
1/2 tbsp oil
small knob of butter
salt and pepper
toast to serve
Begin by sauteeing the mushrooms in the oil and butter for 4-5 mins. Then add the tomatoes and cook for a further 1-2 mins. Clear 3 spaces and crack in the eggs. Cover with a lid and cook for 2-3 mins till the eggs are lightly set. I should mention here that you need a non stick pan...
Serve with toast and scoff. A perfect way to start the day.
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