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Snow-capped fairy cakes

Posted by: alvinblog Posted date: 11:24 AM / comment : 0

 

Ingredients

  • 175g butter
  • 175g golden caster sugar
  • 3 eggs
  • 200g self-raising flour
  • finely grated zest 1 orange
  • 1 tsp vanilla extract
  • 4 tbsp milk

For the icing

  • 1 egg white
  • 4 tbsp orange juice
  • 175g icing sugar
  • fruit jellies and silver balls, to decorate

Method

  1. Heat oven to 190C/fan 170C/gas 5. Line 18 holes of a 2 x 12-hole bun tins with paper cake cases. Melt butter and cool for 5 mins, tip into a large bowl with all the cake ingredients, then beat together for 1-2 mins until smooth.
  2. Spoon the cake mixture into the cake cases, filling them three-quarters full (a heaped tablespoon is about right). Bake for 15-18 mins until lightly browned and firm to the touch. Cool on a wire rack.
  3. To make the icing, put the egg white and orange juice into a heatproof bowl, sift in the icing sugar, then set over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 mins until it is glossy and stands in soft peaks. Remove from the heat, then whisk for a further 2 mins until it is slightly cooled.
  4. Thinly slice the fruit jellies. Spoon the icing onto the cakes, swirling it with a knife, then decorate with slices of jelly fruits and a few silver balls. Leave to set. The cakes will keep for up to 3 days in the cake tin.
Source: http://www.bbcgoodfood.com/recipes/3053/snowcapped-fairy-cakes


Pumpkin soup

Posted by: alvinblog Posted date: 5:55 PM / comment : 0

 

Ingredients

  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
  • 700ml vegetable stock or chicken stock
  • 142ml pot double cream
  • 4 slices wholemeal seeded bread
  • handful pumpkin seed from a packet

Method

  1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  2. Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
  3. While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

Source:
http://www.bbcgoodfood.com/recipes/7730/pumpkin-soup



Crab linguine with chilli & parsley

Posted by: alvinblog Posted date: 9:16 PM / comment : 0

 

Ingredients

  • 400g linguine
  • 4 tbsp extra-virgin olive oil
  • 1 red chilli, deseeded and chopped
  • 2 garlic cloves, finely chopped
  • 1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
  • small splash, about 5 tbsp, white wine
  • small squeeze of lemon (optional)
  • large handful flat-leaf parsley leaves, very finely chopped

Method

  1. Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn’t stick.
  2. While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
  3. When the pasta has had its cooking time, taste a strand – it should have a very slight bite. When it’s ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
  4. Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it’s starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.
Source:
http://www.bbcgoodfood.com/recipes/1120669/crab-linguine-with-chilli-and-parsley





Razzle dazzle lemon roulade

Posted by: alvinblog Posted date: 5:32 AM / comment : 0

 

Ingredients

  • drizzle of oil, for greasing
  • 4 medium eggs
  • 100g golden caster sugar
  • 100g plain flour
  • 1 tsp baking powder
  • zest 2 unwaxed lemons
  • yellow and orange artificial food colouring pastes (see tip, below)
  • ½ tsp vanilla extract

For the filling

  • 250g tub mascarpone cheese
  • 3 tbsp icing sugar, plus extra for dusting
  • juice ½ lemon
  • 5 tbsp lemon curd

You'll also need

  • 2 disposable piping bags
  • 30 x 24cm Swiss roll cake tin

Method

  1. Heat oven to 200c/180c fan/gas 6. Grease the tin with a little oil and line the base with baking parchment. Put the eggs, caster sugar and a pinch of salt in a bowl. Whisk with an electric hand whisk until thick and doubled in volume – this will take about 5 mins. When ready, you should be able to lift out the beaters and the ribbons of batter that fall back to the bowl should remain visible on the surface for a few seconds.
  2. Sift in the flour and baking powder, then use a large metal spoon to fold in until just combined. Working quickly, tip half the mixture into another bowl. Add the lemon zest and yellow food colouring to one bowl, and the vanilla and orange colouring to the other. Mix again until just combined – try not to overmix as this will knock out the air, giving you a flat sponge. Transfer each mixture to a piping bag.
  3. Snip the end off of one piping bag, about 2cm from the tip. Quickly pipe lines along the tray. Repeat with the other bag, then bake for 10 mins.
  4. While the sponge cooks, spread a tea towel on your work surface with a sheet of baking parchment on top. When the sponge is cooked, flip it onto the parchment, then flip the whole thing over again, so that the brighter side of the sponge is now on the bottom. Using a sharp knife, trim the edges to neaten, then, with the shorter end facing you, use a sharp knife to score along one edge, about 2cm from the end – this will help to roll it up. Tuck the scored edge into the sponge, then continue rolling away from you, rolling the parchment and tea towel with it as you go. leave to cool completely like this for 20 mins.
  5. To make the filling, mix the mascarpone with the icing sugar and lemon juice. Once cooled, unroll the sponge and remove the baking parchment. Spread the mascarpone over the inside of the sponge, top with blobs of lemon curd, then re-roll, dust with a little icing sugar and serve. Will keep in the fridge for 2 days.
Source: http://www.bbcgoodfood.com/recipes/razzle-dazzle-lemon-roulade






Lemon & lavender fondant fancies

Posted by: alvinblog Posted date: 5:29 AM / comment : 0

 

Ingredients

  • 175g butter, softened, plus extra for greasing
  • 250g caster sugar
  • 3 large eggs
  • 100g full-fat natural yogurt
  • 275g plain flour
  • 1½ tsp baking powder

For the butter icing

  • 1 tsp dried lavender, plus a little to decorate
  • 100g butter
  • 100g icing sugar
  • zest 1 lemon, plus a little to decorate

For the fondant icing

  • 8 tbsp apricot jam, sieved and heated in the microwave until runny
  • 1kg pack fondant icing sugar
  • yellow and purple food colouring

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 20cm square tin with baking parchment. Put the butter, sugar, eggs, yogurt, flour and baking powder in a large bowl and beat with an electric whisk until smooth. Tip into your cake tin and smooth the top. Bake for 45-50 mins until risen and golden, and a skewer inserted comes out clean. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
  2. Grind the lavender to a powder using a pestle and mortar. To make the butter icing, beat the butter and icing sugar together until pale and fluffy. Divide the mixture into 2 bowls, add the lemon zest to one batch and the lavender to the other, then mix each to combine. Transfer the icings to 2 piping bags.
  3. When the sponge has completely cooled, use a large serrated knife to remove the top and give you a flat surface. Flip the cake over so the flattest side becomes the top. Carefully trim off the edges, then cut the sponge into 16 squares. Use a ruler if you want them to be the same size. Brush the top and sides of each sponge square with a little jam. Pipe a small dome of butter icing onto each sponge, 8 with lavender icing and 8 with lemon. Chill the cakes for at least 1 hr.
  4. Sieve the fondant icing sugar into a large bowl, and add enough water to make a thick but pourable icing. Spoon a little white icing into a sandwich bag or piping bag to use later. Divide the remaining icing into 2 bowls, dye one batch lemon yellow and the other pale lilac.
  5. Remove the sponges from the fridge and transfer to a wire rack, sitting the rack on a tray to catch any drips. Spoon a little icing over each sponge, lilac for the lavender-flavoured fancies and yellow for the lemon. Use a small palette knife to spread the icing down the sides of the sponge to completely cover each one. Leave to set for 30 mins, then cover the cakes with a second layer of icing to give a smooth surface. Drizzle the white icing over the cakes and decorate with a little lemon zest and lavender buds. Leave to set for 1 hr at room temperature before serving. Will last 2-3 days in a tin.
Source: http://www.bbcgoodfood.com/recipes/2958673/lemon-and-lavender-fondant-fancies




Slow-roast pork belly with celeriac & pear mash

Posted by: alvinblog Posted date: 6:35 AM / comment : 0

 

Ingredients

  • 1½ kg pork belly, skin scored
  • 3 rosemary sprigs, leaves stripped
  • 2 tsp coarse sea salt crystals
  • 10 black peppercorns
  • purple sprouting broccoli, steamed, to serve

For the mash

  • 750g celeriac, cubed
  • 1 large potato, cubed
  • 2 ripe pears, peeled and cubed
  • 3 tbsp double cream
  • large knob of butter

Method

  1. Heat oven to 220C/200C fan/gas 7. Take the pork out of the fridge and pat the skin dry. Put the rosemary leaves, salt and pepper in a mini chopper and grind together (or do this with a mortar and pestle). Rub the rosemary salt all over the pork, making sure it gets into the cuts in the skin. Sit the pork in a large roasting tin, ideally on a rack, and roast for 30 mins.
  2. Reduce heat to 170C/150 fan/gas 3 and roast for 1½ hrs more. Turn oven back up to 220C/200C fan/gas 7 and roast for 20-30 mins to crisp. Leave to rest on a board for 10 mins before carving.
  3. When the pork is nearly ready to come out, put the celeriac and potato in a large pan of water, bring to the boil and cook for 10 mins until just tender. Add the pears and cook for 2 mins more. Drain well, then mash until smooth – a mouli or potato ricer does this job best. Beat in a splash of cream and some butter, and serve with the pork and broccoli.
Source:
http://www.bbcgoodfood.com/recipes/1974637/slowroast-pork-belly-with-celeriac-and-pear-mash



Strawberry & peanut crunch pie

Posted by: alvinblog Posted date: 8:46 PM / comment : 0

 

Ingredients

For the base

  • 60g butter, melted, plus extra for greasing
  • 15 digestive biscuits
  • 85g crunchy peanut butter

For the filling

  • 200g crème fraîche
  • 200g full-fat cream cheese
  • 25g icing sugar, sifted
  • ½ tsp vanilla paste, or seeds from ½ vanilla pod

For the sauce and topping

  • 450g ripe strawberries (smaller sized ones are best)
  • 2 tbsp icing sugar, plus extra for dusting
  • 40g peanut brittle bar, crushed (we used a Mr Tom bar, but you could also use a slab of peanut brittle from a sweet shop)

Method

  1. Generously grease a 20cm round sandwich tin and line the base with parchment. Finely crush the biscuits, either in a processor or by putting them into a food bag, squeezing out the air, then bashing with a rolling pin.
  2. Work the butter and peanut butter into the biscuits until the mix looks like wet sand. Using the back of a cutlery spoon, press the mix evenly over the base and up the sides of the tin. Once even, go over the crumbs again, pressing and firming to a smooth crust. Chill in the freezer for 30 mins.
  3. Beat the filling ingredients together with electric hand beaters until thick. Spoon carefully into the biscuit case, then top with about 25 strawberries. Chill for at least 2 hrs. For the sauce, use a hand blender or processor to purée 200g strawberries with the icing sugar until smooth.
  4. When ready to serve, carefully push the very cold pie up out of the tin (standing it on something like an upturned mug will help). Sprinkle over the peanut brittle and extra icing sugar. Serve with the sauce.
Source: http://www.bbcgoodfood.com/recipes/strawberry-peanut-crunch-pie


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