Wednesday, May 29, 2013

Pigs in Mud

Leanne made this fantastic cake and very kindly donated it to charity,  not the Rebecca Renahan one I'm afraid, something much more worthy. Although, if I could have got away with it, there would have been a pig's head missing or maybe a more discreet KitKat finger.
Leanne's Pigs in Mud cake
The boss (a.k.a Dr Chef)  has given permission for Leanne & I to have a "Baking Day" next Tuesday. I hope he knows what he's let himself in for. Mess, mess and more mess no doubt, but with lots of yummy creations at the end of it.

We'll be as happy as pigs in mud.

Wednesday, May 22, 2013

Tarts and Votes

I walk into work and the first task I'm given is to eat a chocolate brownie tart, not a bad start to the working day, eh?


Home-baked by Leanne, who admitted that she started off making the Chocolate Brownie and Pear Tart from last weekend's Observer Food Monthly. However, something went a bit awry and she ended up with a mini albeit pear version and blooming delicious they were too.

Leanne
Talking of the Observer, some lovely person has nominated me for "Best Food Blog" in the Food Monthly awards, soooooooo if you have a spare few seconds and want to make me very happy, please follow the link vote to for my blog - http://www.easyanswer.net/observer/




 
Today it's my turn, hence why I was up at 6am making Amaretti biscuits... all for the love of baking.


 

Friday, May 17, 2013

Recipe - Tattie Scones


I was a tad vexed the first time I ordered a tattie scone as the name is slightly misleading, more like a potato pancake, but nonetheless they are goooood.  In fact,  I developed a bit of a tattie scone habit when I first moved up here. Here is my recipe...



Recipe -Tattie Scones

Ingredients

250g potatoes peeled and chopped (I suggest Maris Piper)
100g plain flour
1 teaspoon baking powder
50g butter (slighty melted)
3 tablespoons milk
2 free-range eggs beaten
A little oil for cooking
Salt and pepper


Method

Boil the potatoes for approximately 20 minutes until soft enough to mash easily.

Mash the potatoes with the butter until smooth.

Sift the flour, baking powder and a large pinch of salt into a large mixing bowl. Add the mash, milk and beaten eggs.

Mix until it forms a sticky dough.

 
Turn the dough out onto a floured surface and roll until approximately 1/4inch thick and then cut into whatever shapes you fancy.

Heat some oil in a large heavy frying pan.

Fry the tattie scones for approximately 3-4 minutes on each side.

Easy peasy.  Pop a runny egg on top and tuck in.
 

Friday, May 10, 2013

Recipe - Bursting Blueberry Cake

This recipe is for a delicious, fresh, celebratory cake packed full of bursting blueberries and finished with a scrummy cheesecake-type topping. Made for a certain someone (you know who you are...) on what turned out to be a very special day, for more than one reason.

Recipe - Bursting Blueberry Cake

Bursting Blueberry Cake

Ingredients:

Cake:
225g self-raising flour
4 medium free-range eggs
175g soft butter
175g golden caster sugar 
1 teaspoon baking powder
2 teaspoon vanilla extract 
75ml soured cream
400g of blueberries

Topping:
200g soft cream cheese (Philadelphia Light)
125g sifted caster sugar
75ml soured cream


Method:

Pre-heat oven to 180C (gas mark 4).

Pop the butter, sugar, eggs, flour, baking powder and vanilla essence into a large mixing bowl. Beat with a wooden spoon for a couple of minutes, or go for the easy option and use electric beater/mixer for 1-2 minutes.


Beat in half the soured cream, then gently stir in half the blueberries.


Pour the cake mixture into a greased cake tin and spread it evenly.



Bake in the oven for approximately 50 minutes until it is golden, risen and bounces back when lightly pressed on top.



Leave to cool for 20 minutes, then remove from the tin and leave to cool on a wire rack.


For the topping, beat the soft cheese with the icing sugar and soured cream in a bowl until smooth and creamy.

Wait until the cake has completely cooled and then spread on the topping (otherwise it will melt and drip off).

Sprinkle & surround with the remaining blueberries.

It will keep in the fridge for a few days, although I'd be quite disappointed if you managed to make it last that long.

 
 
 

Sunday, May 5, 2013

Identity crisis? The Cookie Cupcake

Making a dash for a train and desperate for a cuppa, I paused at the nearest place, a well-known cookie chain. Whilst waiting for my cuppa and eyeing up the display, the "Cookie Cupcake" caught my attention. I asked, "What is it? How is it a cookie and a cupcake?". The girl behind the counter looked at me as if I was some kind of idiot and handed me my cuppa. In the name of research I had to try one, it was basically cookie dough in the shape of a cupcake, with mini eggs on top. I want to say that it was an awful, confused hybrid of sugary badness...and yes it was, but also really rather yummy.
Slightly bashed cookie cupcake.