Category Archives: Recipe

Simple Beef Stew for #crocktober!

Crock-Pot 4.7L Countdown Slow Cooker

Over the last few weeks I have been testing out the Crock-Pot 4.7L  Countdown Slow Cooker for the month of #Crocktober! Alongside I have also been testing out the Crock-Pot Food Warmer which is the ideal way to take your leftovers to work, especially if you do not have a microwave nearby.

I immediately impressed with the slow cooker when I set out to make my simple beef stew (recipe below) in it for the first time. Slow cookers that I have had in the past seem to ages to warm up and get going. This one was hot within 10 minutes of me turning it on. The stoneware pot is removable so you can take it to the table to serve the contents easily. The pot is very easy to clean either by hand or in dishwasher and if stuff gets stuck to the bottom, it is very easy to scrub off.  As well as making the beef stew in this slow cooker, I have cooked chilli con carne, chicken stew and slow cooked a gammon joint in it too. This coming weekend, I am planning on slow cooking a beef brisket joint in it. I can see me doing a lot more slow cooking in the future which is exactly what I need being a busy working mum of two little ones.

Crock-Pot Food Warmer
wpid-Photo-20141028211735.jpg
The Food warmer is a very handy piece of kit to take your lunch into work. All you have to do is put cold contents in at home (leftover beef stew for example!), seal it up with its plastic lid and tight fitting screw top, then take it into work and plug it in about 2-3 hours before you want to eat your lunch. The food warmer then heats your food up gently and it is ready to eat when you want it to be. Soup is quickest thing to heat up (about 2 hours) but the food warmer will heat up chills, casseroles, stews, curries – basically anything you can cook in a slow cooker! In the picture above there is home-made carrot soup in it (recipe to follow in next blog post). I think this will be very well used by me to take my lunch to work in as it saves me money (not having to go to the work canteen!) and is excellent way of ensuring that I use any leftovers up.
I know #crocktober is nearly finished so who’s up for #slowvember?
simple beef stew
Simple Beef Stew 
Ingredients (serves 4 -6)
For the stew:
  • 400g diced stewing beef
  • 2 large onions, peeled and finely chopped
  • 2/3 large carrots, peeled and finely chopped into rounds
  • 500ml of beef stock
  • 2 tablespoons Worcestershire Sauce
  • 1 tablespoon Tomato Ketchup
  • 1 teaspoon mixed dried herbs
  • 1 bay leaf
  • Salt and pepper, to taste

For the dumplings

  • 125g plain flour
  • 60g suet
  • Salt and pepper, to taste
  • a splash of water to form a dough

To serve alongside the stew and dumplings

  • 6-8 large peeled and cooked potatoes, chopped into big chunks

Method

  1. Put all the stew ingredients in the slow cooker. Stir and then cook on high for 6 hours. Stir the stew every 30 minutes or so once the first two hours of cooking have finished.
  2. Meanwhile, make the dumplings. Mix the plain flour, suet, salt and pepper together and add a splash of water and until it forms a stiff dough. Roll into 8 small balls then aside.
  3. When 30 minutes of cooking time are remaining, add the dumplings into the slow cooker and replace the lid.
  4. Once the time has finished, serve the stew and dumplings alongside the potatoes. Eat and of course, enjoy! (Don’t forget to take any leftovers to work in your food warmer!!)

Disclosure: I was sent a slow cooker and a food warmer for review. All opinions are my own. I was not required to write a positive review

Slow-Cooker-Sunday

Slow Cooked Challenge

 

 

 

 

Start the Party Season With a Pimms Mojito!

Pimms Mojito

The Christmas and New Year party season will be here before we know it! There are only 65 days until the big day itself. Now, I do not know about you but I start planning for Christmas well in advance. I will have my Christmas menu sorted at least 6 weeks before the big day and this year, as I am not pregnant (unlike last year!), I have started thinking about the Christmas drinks too.

thebar.com is a website dedicated to the art of cocktail making. If you like a particular spirit, then you are bound to find at least a few new cocktails that you have never tried before on the website. If you are a member, you can submit your own cocktail recipes to website too. Whatever the occasion, thebar.com will have the drink(s) to match.

In terms of cocktails, I love the summer and my favourites are the Mojito and a Pimms and lemonade. I decided to combine the two and see what happened when my two favourite drinks met in one glass. To give it a bit of twist, I used mint sugar (recipe below) and lime juice to combine both drinks together and make it even more refreshing. I hope you will try this one over the festive season or at any other occasion. It really is that good, however if you plan on drinking more than a couple of them, then you may want someone else to look after the kids for the night so you can have a lie in in the morning!

Pimms Mojito

Ingredients (makes 1, although you can easily double/triple quantities to make more!)

For the mint sugar

  • 100g caster sugar
  • 8-10 mint leaves

For the cocktail

  • 2 teaspoons of mint sugar
  • the squeezed juice of 1/2 a lime
  • 25ml of white rum
  • 50ml of Pimms
  • 150ml lemonade
  • Selection of fruit to serve (I used oranges, limes and strawberries)
  • Crushed ice, to serve

Method

  1. To make the mint sugar – in a food processor, add in the sugar and the mint and whizz together until combined. Set aside until you are ready to make your cocktail.
  2. Put 2 teaspoons of the mint sugar into a large glass or jam jar if you would like the same effect as the above picture, then add in the juice of 1/2 a lime and stir together.
  3. Next, add in the white rum, Pimms and lemonade and stir again to combine.
  4. Finish with crushed ice, fruit and extra mint leaves (if desired) to garnish.
  5. Drink and of course, enjoy!

Cheers!!!

This recipe was commissioned by thebar.com

For other cocktail recipes please see:

Tinned Tomatoes

Fuss Free Flavours

Cooksister

Celebrating 20 Years of Freedom Food With Sainsbury’s – Spicy Sausage Pasta

Spicy Sausage Pasta

 I was recently contacted by Sainsbury’s asking if I could help celebrate 20 years of Freedom Food by making a recipe to feed a family of four for £10 or less. I believe greatly that all the animals we eat deserve a higher standard of living before they reach our plate and Freedom Food goes a long way in helping us achieve that. Sainsbury’s has the most Freedom Food products on its shelves than any other supermarket in the UK.

Ingedients

I was challenged to make a recipe using Freedom Food Sausages. There are a vast range of sausages in the Freedom Food range at Sainsbury’s and I was keen to show them off in my recipe to full effect. I decided on ‘Spicy Sausage Pasta’ and the ingredients and the costings for the recipe are below.

Taste the Difference Ultimate Pork Sausages £3.30 for 6 or 2 packs for £5 (used 3 sausages from the pack)

Taste the Difference Chorizo Style Pork Sausages £3.30 for 6 or 2 packs for £5 (used 3 sausages from the pack)

Fresh Egg Penne £1.20 (use whole pack for 4 people)

Chopped Tomatoes with basil, oregano and chilli 70p

1 large red onion £1 (for three)

2 cloves of garlic 30p for a bulb

Small bunch of Parsley £1.25 (used half)

Total cost to feed a family of four: £5.95

Well under budget as you can see. You even have enough to buy some garlic bread to serve with it or something delicious for pudding afterwards. It is really simple to make to so is perfect for an after work/school midweek meal. Here is how you make it:

Spicy Sausage Pasta

 Spicy Sausage Pasta

Ingredients (Serves 4)

  • 1 tablespoon of olive oil
  • 1 red onion, peeled and finely sliced
  • 2 garlic cloves, peeled and finely sliced
  • 400g chopped tomatoes with basil, oregano and chilli
  • Small pinch of sugar
  • 3 pork sausages and 3 chorizo style sausages, cooked according to packet instructions and chopped into chunks
  • Small bunch of parsley, stalks removed and finally chopped
  • Salt and pepper to taste
  • Fresh Penne pasta, cooked according to the packet instructions

Method

  1. In a large pan, add the olive oil and then fry the onion and garlic until softened
  2. Add the chopped tomatoes, a small pinch of sugar and a splash of hot water and allow to simmer away gently while you cook the pasta.
  3. Once the pasta is cooked, drain it and set aside. Then, add the sausages and parsley into the tomatoes, stir and then season to taste.
  4. Add the pasta into the sauce, stirring gently then serve in pasta bowls with garlic bread and a glass of red wine, if desired.

This recipe was commissioned by Sainsbury’s

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 recipe-of-the-week

 

 

 

 

 

 

 

 

 

Great Bloggers Bake Off Week 2: Nut Free Florentines

This week was the second week of the Great British Bake Off and the bakers were challenged to make biscuits. They started with savoury biscuits, had to make Florentines for the technicial challenge and finished with a 3D biscuit tower! I am baking along with the bake off again this year, along with Jenny of Mummy Mishaps and Lucy of Super Golden Bakes and many others.

Due to time constraints, a 3D biscuit tower was a bit beyond my reach and savoury biscuits are not really my thing either, so I settled on making Florentines. The only problem is that I do not really like nuts which are one of the main ingredients in a Florentines. After a bit of internet searching, I discovered that a few people had used oats instead of nuts. I also added in a bit of extra dried fruit into my recipe to give extra flavour and make up for lack of nuts. The traditional way of covering the Florentines with chocolate is to use a spoon to put it on the back and then make a swirl pattern with a fork. As my Florentines were anything but traditional, I decided to go for the dunking/smothering half the biscuit in chocolate approach. The majority of my Florentines are probably the fatter cousin’s of traditional Florentines, however a couple of them did have the lace effect that they normally. You just need to only put a small amount of mix for each one and flatten it slightly before baking. My NCT friends loved the biscuits and box was devoured in record time!!!

Nut Free Florentines

Ingredients (makes 12-14 biscuits)

  • 25g unsalted butter
  • 10g plain flour
  • 75g caster sugar
  • 65ml double cream
  • 80g jumbo oats
  • 50g candied peel
  • 50g mixed dried fruit
  • 25g glacé cherries, chopped
  • Milk chocolate, melted (I used 2 small child’s Easter Eggs worth but use what you have in the house)

Method

 

  1. Pre heat the oven to 180 degrees C and line two baking trays with baking parchment or grease proof paper
  2. In a heavy base saucepan, melt the butter, sugar and flour together then add the double cream. Keep stirring throughout
  3. Add the remaining dry ingredients (except the chocolate) into the saucepan and stir well
  4. Place teaspoons of the mix on the lined baking trays, well spaced apart and flatten down slightly
  5. Bake in the preheated oven for 12 – 14 minutes (mine took 14 minutes) and then remove. Allow the biscuits to harden on the grease proof for a few minutes before putting onto a wire rack to cool completely. (I carefully removed the greaseproof paper with the biscuits on off the hot tray then used a palette knife to move them onto a wire rack).
  6. Once cooled completely, dip or spread the chocolate over them and allow to cool again so chocolate can set. Eat and enjoy with a cup of coffee and good company

Thank you to Getting Personal for my fabulous new personalised board from the Jamie Oliver range. I love it!!

 

Disclosure: I was sent the personalised board as a review item. A full review will be appearing soon. All opinions are my own.

 

 

 

 

 

 

Great Bloggers Bake Off 2014 Week 1: Swiss Roll

Unless you have been living on Mars, you cannot have failed to notice that The Great British Bake Off is now back on our screens. Like last year, Jenny of Mummy Mishaps is challenged bloggers to cook along with the bakers each week and blog the results. This week was cake week and the contestants had to make a Swiss Roll, a cherry cake and 36 miniature cakes.

I was going to do the easy option of miniature cakes but Jenny encouraged me to have a go at making a Swiss Roll. I decided to keep it traditional and hopefully easy so went with this recipe from Queen Delia. I made the sponge in my Magimix CS 4000 XL food processor, putting all the ingredients in together and then mixing it. Bar from that, I followed the recipe to the letter and it worked quite well until the ‘rolling’ stage. I am not really sure what happened. It did not really roll, it just sort of folded, despite following Delia’s advice.
Despite this, the sponge was light, airy and very tasty. I took the Swiss Roll (I nicknamed it the ‘Swiss Sandwich’ to a picnic with friends. It was soon devoured and declared delicious! I will have ago at making a Swiss Roll again as I was surprised at how easy it was to make. I just might follow a different method for rolling it!

 

Star Fruit Parcels For Fruitdrop

I was recently contacted by Fruitdrop asking if I would like to receive one of their fruit boxes and make a recipe from it. Fruitdrop deliver fruit, milk and snack boxes to businesses across the UK. We received a large (well, large for a family!) that would keep a family in fruit, if stored correctly for at least a week if not more. There were two large bunches of bananas, strawberries, selection of apples and pears, plums, peaches and oranges. I unfortunately forgot to take a photo of the box but you can see a selection of the fruit in the photos. It was all high quality and fresh as a daisy when it arrived. I highly recommend them if you are a small/medium business or even a large family who eats a large amount of fruit.

 The inspiration for my recipe for Fruitdrop is a traditional fruit pie however I wanted to put a bit of a twist on it, and make a fruit pie that would be suitable for children’s lunch boxes or after school snack time. You could even serve the fruit parcels warm with a dollop of cream or ice cream at a dinner party. The pastry star covers the join where the four corners meet and gives a neater finish. Thomas also loves stars and there is more chance he will eat these if I put star in the title! Feel free to miss out though if you like.

Star Fruit Parcels
Ingredients
For the pastry
  • 250g plain flour
  • 125g unsalted butter
  • 50g icing sugar
  • 1 egg
  • A splash of milk
  • Flour, for rolling dough out on
  • 1 egg, beaten to glaze and stick bits of pastry together)
For the filling
  • Selection of fruit of your choice (I used apples, oranges and bananas), finely chopped if required
  • Selection of seasoning’s to add addition flavour to the fruit if you like. (Cinnamon and sugar for apples, squares of chocolate for a chocolate/orange one and toffee sauce to go with a banana one – the choice is yours!)
Method
  1. In a food processor, blend the flour and the butter together until it looks like breadcrumbs. Add in the icing sugar and the egg and blend again until a ball of dough forms. Add in a small splash of milk to help form a ball of dough if necessary. Remove from food processor, wrap in cling film and set aside (not in the fridge) for about half an hour.
  2. Preheat the oven to 180 degrees Celsius. Once dough has rested, roll the dough out to a large rectangle shape. Then cut into squares about 8cm by 8cm, leaving a bit to cut out the decoration from. Turn the square round so looks like a diamond and put some filling in the middle. About tablespoon of the filling is enough or 2/3 orange segments or banana slices if using them and not chopped up fruit
  3. Paint the sides with the beaten egg and then stick the four sides together like you wrapping a present. Cut out a star (or other shape) from the leftover pastry and then place on top of the parcel, covering the join in the centre. Cover with the beaten egg.
  4. Place on a lined baking tray and bake in a preheated oven for 20-25 minutes until golden brown on top. Serve warm with custard or ice cream otherwise leave to cool and take to school/work for a lovely lunchtime treat.

For other recipes using fruit from Fruitdrop please see:

Ren Behan

Maison Cupcake

Lavender & Lovage

This recipe was commissioned by Fruitdrop.

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A Brazilian Feast With Magimix

Moqueca & pão de queijo

Unless you have been living on Mars, you cannot have failed to notice that there is a lot of football on the TV at the moment. The world cup has been hosted in Brazil this year and as a result of that, I was recently challenged by Magimix to make a 4 course Brazilian feast using a Magimix CS 4200 XL Food Processor. This is a perfect meal that you could make all or part of to feed your mates as you watch the world cup final this weekend. My recipes below are not truly authentic but they do bring the taste of Brazil to your kitchen.

Magimix CS 4200 XL Food Processor

Magimix CS 4200 XL Food Processor

I have lusted after a Magimix food processor for ages so when I offered one for this task, I was on cloud 9! I have been using it for around three weeks now and am already completely in love with it. I have used as many functions as I can in the following recipes but I have hardly scratched the surface. I cannot wait to cook with it more soon. The food processor comes with a box of tricks which includes:

  • Extra large feed tube
  • 3 bowls
  • knife blade and a mini one for the smallest bowl
  • Blender mix
  • dough blade
  • egg whisk
  • 2 sizes of slicing discs
  • 2 sizes of grating discs

The food processor feels really solid and as long as I treat it with care, I am sure I will have it for a very long time. I am already eyeing up buying the creative kit and the dough bowl kit for it to extend the many kitchen jobs it can already do! Anyway, on with the recipes!

Pão de Queijo (Brazilian Cheese Bread)

Tapioca flour is quite chewy. The end result may not be to everyone’s taste. My husband loved it but I was not so sure. These are gluten free though which may make someone’s night!

Ingredients (makes 12 small buns)

  • 170g tapioca flour
  • 1 egg
  • 100ml whole milk
  • 50ml olive oil and extra for greasing tin
  • 70g hard cheese, e.g. cheddar
  • 1tsp English Mustard Powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Method

  1. Preheat oven to 170 degrees C and grease a cupcake/muffin tin with a bit of oil
  2. Grate the cheese in the 4mm grater and set aside
  3. Put all the ingredients in the main Magimix bowl and then blend using knife blade until combined
  4. Pour into cupcake/muffin tin and fill 3/4 way full
  5. Bake in the oven for 15-20 minutes until crisp on the outside but soft and chewy in the middle
  6. Serve warm with Moqueca (recipe below) or on their own as a pre-match snack!

Moqueca (Brazilian Fish Stew)

This recipe is not traditional as it does not contain coconut milk. However this recipe has a real fresh feel and the lime juice added in at the end, gives it a zesty kick!

Ingredients (serves 4)

  • 1 tbsp olive oil
  • 1 medium onion, peeled
  • 1 large pepper, colour of your choice with seeds and white bits removed
  • 1 jalapeño chilli, deseeded and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 tin of chopped tomatoes
  • 150ml fish stock
  • 1 tsp sweet paprika
  • 500g cod loin, skinned and cut into 2-3 inch chunks
  • 300g prawns, peeled and de-veined
  • large bunch of coriander eaves and very tops of stalks, chopped
  • 1 lime
  • Salt and pepper, to taste

Method

  1. Using the small slicing disc, chop up the onion and the pepper in the Magimix medium sized bowl and set aside for a minute
  2. In a large pan, add the oil and allow to heat up. Add the onion and the pepper, and fry until softened.
  3. Once softened, add the garlic and the chilli and fry for a minute more.
  4. Add the chopped tomatoes, fish stock and paprika.
  5. If you would like a smoother finish to your stew, you could use the blendermix on your Magimix now before you add in the seafood.
  6. Once blended (if desired), bring back up to heat and then add the cod loin into the stew. Put the lid on and allow to simmer gently for a few minutes.
  7. After a few minutes, add in the prawns and allow to cook through for another couple of minutes.
  8. Once cooked, turn off the heat and add in the lime juice, coriander, salt and pepper then stir gently so you do not break up the fish too much. Serve in big bowls, eat and of course enjoy!

Churrasco Steak with Salsa and Coriander Rice

Churrasco Steak with Salsa & Rice

Churrasco Steak with Salsa & Rice

In Brazil, Churrasco (BBQ) is very popular. Usually after being cooked on the BBQ, meat is dipped in a salt brine. This recipe gives this feeling but with a less salty taste as the meat is marinated before cooking.

Ingredients (Serves 2)

For the steak

  • 4 garlic cloves, peeled
  • 1 tsp sea salt flakes
  • 1 lime
  • 2 steaks (I used sirloin)
  • salt and pepper

For the Salsa

  • 1 onion, peeled
  • 1 large tomato or 3/4 smaller ones
  • 1 pepper, colour of your choice
  • small bunch of coriander
  • 1 lime
  • salt and pepper to taste
  • 1 tbsp olive oil

For the rice,

  • 150g long grain rice, cooked according to packet instructions
  • small bunch of coriander, chopped

Method

  1. In the small bowl of the Magimix, blend the garlic cloves and the salt together until they form a fine paste. Add the olive oil and lime juice and blend them again briefly until combined. Pour over the steak and set aside at room temperature to marinate for an hour.
  2. Using the large grater attachment of the Magimix, chop up the onion, pepper and tomato(es) and then put in another bowl and add the lime juice, olive oil , salt and pepper. Set aside until ready to serve.
  3. Remove any excess marinate from the steak and cook on a preheated BBQ, griddle or frying pan for 3/5 minutes a side (depending on size of steak) for medium, remove and set aside to rest.
  4. Cook the rice according to the package instructions, then using a fork stir through with chopped coriander. Serve with the steak, salsa and a large glass of red wine!

Brazilian Inspired Strawberry & Lime Cheesecake Pots

Strawberry & Lime Cheesecake Pots

Strawberry & Lime Cheesecake Pots

This recipe is Brazilian inspired. It uses condensed milk which is a traditional Brazilian ingredient in desserts teamed with cream cheese to make the filling. The lime zest cuts through the richness of the condensed milk and turns it into a refreshing summer dessert. This recipe contains raw egg white so it is not suitable for pregnant women

Ingredients (Makes 4 little ramekins)

  • 12 digestive biscuits
  • 50g unsalted butter, melted
  • 100g condensed milk
  • 100g cream cheese
  • 1 egg white
  • 1 lime
  • 4 strawberries, hulled to decorate the top

Digestive Biscuits in the small bowl of Magimix

Method

  1. In the small bowl of the Magimix, break up the biscuits until they are a fine crumb. Add in the butter and mix again until combined. Put in the bottom of the ramekins and press down with a spoon to form a smooth base. Put in the fridge to set while you make the filling.
  2. Using the small bowl of the Magimix again, mix together the cream cheese and condensed milk until blended. Remove and set aside.
  3. Using main bowl of the Magimix and the egg whisk, whisk the egg white until thick and frothy. Gently fold into the egg white into the cream cheese and condensed milk mixture. Add the zest of 1 lime and then pour into the ramekins.
  4. Put in the fridge and leave until set. It will not set completely but there should not be much of a wobble. Top with a strawberry and enjoy!

The egg white being whisked in Magimix

I really enjoyed making these recipes and I hope you will too, whether you make them for the world cup or for a summer inspired feast, anytime in the year. The Magimix did make the job of creating these dishes much easier, however I designed them so they are easy to make, whether you have a food processor or not.

Saúde! (Cheers! in Brazilian Portuguese)

For more Brazilian recipes made with a Magimix, please see Kavey Eats:

Bolinhos de Laranja e Limão

Brigadeiro

Disclosure: I was sent a Magimix CS 4200 XL Food Processor to keep for the purpose of this post. All recipes and opinions are my own.

Tasty Tuesdays

#recipeoftheweek

#lovelunchagain with Philadelphia

I was recently challenged by Philadelphia to make a simple lunch dish using their original cream cheese that you could easily put together at your desk or in two minutes before you leave for work in the morning.

I decided to make one of my favourite combinations; ham, cheese and mustard but to take up to another level and make lunch a bit different, I have served it in a croissant. This is so simple to make, it is hardly a recipe.

Ham, Cheese and Philadelphia Mustard Croissant

Ingredients

  • 1 croissant, sliced in half lengthways
  • 3 tablespoons of Philadelphia Cream Chese
  • English Mustard, to taste
  • Slices of ham and cheese (I used Cheddar)

Method

  1. Mix the Philadelphia cream cheese and English mustard together and then spread on both sides of the halved croissant
  2. Put slices of ham and cheese on top and then put the top half of the croissant on
  3. Eat and then enjoy! If you are at home or near an oven, you could heat the croissant up until the cheese has melted to give a toasted sandwich feel to the dish

Disclosure: I was sent vouchers to purchase the Philadelphia to make this recipe


 

 

#teamhonkbakeoff – Mr B’s Hidden Red Nose Cake

You may remember that a little while ago, I took part in the Team Honk relay and was one of 200 plus bloggers taking a baton from Lands End to John O'Groats. Well my, Great Bloggers Bake Off friends and I decided that we would like to help Team Honk in the only way we can and host another bake off to raise funds for Sport Relief.

So, without any further ado, I present my 'Mr B's Hidden Red Nose Cake'. Mr B was the nickname the baton was given as he travelled across the country. The cake is a Victoria Sponge Cake with glacé cherries inside (the red noses!) sandwiched together with strawberry jam and decorated with a picture of Mr B, with three stars to represent England, Scotland and Wales. Here is how I made it:

Mr B's Hidden Red Nose Cake

Ingredients

  • 175g unsalted butter, at room temperature
  • 175g caster sugar
  • 3 eggs
  • 175g Self-Raising Flour (take a tablespoon of the measured flour out into a separate bowl and mix the glacé cherries with it)
  • 1 teaspoon baking power
  • 1 teaspoon Vanilla Extract
  • 100g glacé cherries
  • 3/4 jar of Strawberry Jam, for the middle and to help stick icing
  • 750g red fondant icing
  • Icing sugar, to help roll out fondant icing
  • Selection of coloured icing for the decoration including blue for the baton and yellow for the stars

Method

  1. Grease and line two 8 inch sandwich cake tins
  2. In a bowl, cream the softened butter and sugar together. Add the eggs and the flour and mix lightly until combined. Gently fold in the baking powder, vanilla extract and cherries. Divide the mixture evenly between the two tins and bake in a preheated oven at 180 degrees C for about 25 minutes or until a knife comes out clean when inserted into middle of both cakes
  3. Leave the cakes to cool completely in their tins. Once cooled, sandwich together with the majority of the strawberry jam. Leave behind a bit to stick the fondant icing to the cake.
  4. Once sandwiched together, using a pastry brush, cover the cakes in the remainder of the jam.
  5. Roll out the red fondant icing, using icing sugar to prevent sticking to a round circle bigger than the cake. Using the rolling pin, place the icing over the cake and use a cake smoother to smooth out the icing. Trim away any excess.
  6. Using the other fondant icing colours, cut the out the shape of the baton and long strips of different coloured icing for the ribbons. Use a star cutter to cut out the three stars. Stick them on cake using a tiny bit of water. Admire your handiwork, eat and of course enjoy! Feel great about yourself for supporting a much worthy cause!!*

*the cake was decorated at 11pm at night after 3 hours sleep the night before, and after the bedtime from hell routine from Thomas followed by two glasses of wine! It is probably not my best work but I am very happy I made it and supported the amazing work of Team Honk again :-)

Mummy Mishaps

 

Feel Good Fruit Cake

Hello everyone. Sorry for the lack of blogging recently. I have not been feeling myself. I will not go into much detail here but you can read my post on my parenting blog here if you like.

When I am not feeling 100%, I retreat to the kitchen and bake. Today I have made something I have wanted to bake for a while. When I was a child, I used to go to my Nan's after school, she used to give me a slice of Mr Kipling's Farmhouse Fruit Cake. I loved it and it is a real memory of childhood for me. I recently tried some again after many years of not having it and although, it tasted ok, I was disappointed to see that it contained dried egg, dried milk and a few other non-appetising sounding things so I decided I could do better and make a better one myself.

I adapted the recipe here. I added an extra 30g of dried mixed fruit and 50g of glacé cherries. In my fan oven, the cake took just over an hour in my fan oven. The cake looks and tastes better than I remember from childhood. I will make it again soon!

 

 

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