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Tag Archives: kitchen

The ugliest macaroons ever

Some of you may be familiar with my previous attempt at making macaroons, if you fancy a laugh then here is the post Macaroon mess. The other day I decided to try again, the result was, if possible, even worse than my previous attempt. Baring in mind that I had put A LOT of pink food coloring in…Here is a picture of the first batch…

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Needless to say that these went straight into the bin. Luckily I had enough mixture for another go so into they oven they went and this time I sat and watched them through the oven door, they swelled up beautifully but started going brown on top so I took them out and as soon as I did they collapsed. The oven temperature must have been too high. My flatmate found me in the kitchen scraping the ruined remains off of the baking sheet in an attempt to salvage something. In the end I managed to get them in a bowl and dolloped some double cream on top. Better than nothing.

One day I will succeed! One day…

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Blondies, by Nigella Lawson

You may have been expecting a Valentine’s day recipe but, due to my boyfriend not being on school holidays yet, I am celebrating it next week instead and I will be cooking a 3 course meal and lots and lots of cakey snacky things to eat in front of a nice romantic film. Be sure not to miss that future post, either everything will go wrong or only a few things will.

These little treats are simply divine. Think of a brownie, then imagine it not brown and with oats et voila! Les Blondies! Nigella Lawson says that she came up with the name after baking some brownies then, a few days later, some of these. When I first made these we were amazed at how tasty they are, they’re everyone’s favourite cakey snack, even better than brownies! I have been meaning to show them to you, dear readers, for a while but I kept getting sidetracked. Once, I even got all the ingredients out and started weighing them, before realising that I was 150 grams short of oats. So FINALLY I have managed to make a batch, I highly recommend these to everyone, they are just so gorgeous.

Ingredients

200 g of oats, not instant

100 g of plain flour

1/2 teaspoon of bicarbonate of soda

150 g of soft, unsalted butter

100 g of light muscovado sugar

1 x 397 g of condensed milk (my boyfriend has a strange fetish for this ingredient and insists on licking the can out when I’ve finished with it, which I find quite disgusting as condensed milk is good but mixed with other things, not by itself)

1 egg

1 x 170 g packet dark choccy chips

Recipe

1. Preheat the oven to 180C/gas mark 4 and line a 23 cm cake tin or a foil tray, approximately 30 x 20 x 5 cm with foil.

2. Combine the oats, flour and bicarbonate of soda in a bowl.

3. In another bowl, beat or mix the soft butter with sugar until pale and airily creamy, then beat in the condensed milk followed by the oats, flour and bicarb mixture.

4. When these are well mixed, beat in the egg, then fold in the choccy chips.

5. Pour, or spoon, the mixture into your tin or tray and smooth it down. Cook in the pre heated oven for about 35 mins. When it’s ready it will be dark gold around the edges and coming away from the tin. It might seem squidgy underneath but fear not, this is normal. Leave in the tin until it’s firm then put it on a wire rack to cool. When it’s cool cut it up into squares, then devour it.

By the way, this lovely cake stands can be found on the Etsy shop Tour de Force, click on the link or on the button in my sidebar.

Meggy x

Coconut and cherry banana bread

This cake may not be the prettiest cake in the world but it sure tastes nice! As the chef, Nigella Lawson, herself says in the recipe book Kitchen “to look at, I grant you, this is not a joyous creation, but it’s damp and luscious taste is all the more heightened for being unforseen” I just love the way she talks, everything sounds so amazing! It is a very simple cake that has a brilliant taste and it also leaves hardly any washing up as everything is mixed in the same pan!

Ingredients

125g soft unsalted butter, plus some for greasing

4 small-medium bananas (approx. 500g with the skin on)

150g of caster sugar

2 eggs

175g plain flour

2 teaspoons of baking powder

1/2 teaspoon bicarbonate of soda

100g of dried cherries

100g of desicated coconut

1 x 900g (2lb) loaf tin

Preperation

1. Preheat the oven to 170 C/gas mark 3. Put a loaf liner in your tin, or just line the bottom with baking parchment and grease the sides.

2. Melt the butter in a saucepan, take off the heat and leave to cool. Peel and mash the bananas in another bowl.

3. Beat the sugar into the cooled, melted butter, then beat in the bananas and the eggs. Fold in the flour, baking powder, and bicarb. Finally, add the dried cherries and coconut.

4. Fold well so that everthing is incorporated, then pour and scrape into the lined loaf tin and smooth the top.

5. Bake for 5o mins, but check after 45. When it’s ready, the cake will be coming away from the sides of the tin and will be bouncy on top. Leave it in the tin for 10 mins before transfering to a wire rack to cool.

Yummy yummy!

Meggy x

My cooking Christmas

What a lovely Christmas I’ve had! My grandparents are here and my mum and dad’s Christmas dinner was absolutely wonderful, as always! I didn’t want to try my hand at the Christmas dinner for fear of messing it up, maybe next year!

Guess what I got for Christmas then… 3 recipe books!!! Yes I’m going to be very busy this year! I got Kitchen by Nigella Lawson, How to be a domestic goddess by Nigella Lawson (finally I have some of my heroine’s cook books!) and Home cooking made easy by Lorraine Pascale.

You may be surprised that the first recipe I did was a Lorraine Pascale one and not Nigella, well, after promising my grandma that I’d make her something she spotted “Caramelised banana bread and butter pudding with toasted pecan nuts” in Lorraine’s recipe book and said how much she loved it so I said I’d make it for her! My dad is very sceptical about Lorraine Pascale because he says that somebody that young can’t cook well enough to have their own TV show, but as I pointed out he’s already had her Five spice baked ribs and I didn’t hear him complain about that! He’s also doesn’t like her because she was a model and then suddenly changed career paths and became a chef, he’s just upset his life isn’t that glamorous, but that’s just dad being dad. This was my chance to prove to him that Lorraine is a good cook so I concentrated very hard on the recipe to get it right…

I definitely proved him wrong! The bread and butter pudding was so gorgeous! Everybody loved it! So I am going to share it with you!

Caramelised banana bread and butter pudding with toasted pecans

Ingredients

75 g butter, at room temperature

1 medium loaf of crusty white bread, cut into 8-10 slices about 2cm thick

400ml double cream (I managed to substitute this with “creme epais” which is still a feeble replacement for double cream but better than nothing)

300 ml creme fraiche

75g soft light brown sugar, plus 25g extra for sprinkling

Grated zest of 1 lemon

Seeds from 1 vanilla pod/vanilla extract

1 tsp of ground cinnamon

4 eggs

2 bananas, peeled and cut into 1cm slices

100g pecan nuts (I used brazil nuts which were yummy yummy!)

4-litre capacity baking dish, about 25 x 30cm

Method

1. Preheat the oven to 180C/350F/Gas mark 4. Grease the ovenproof dish with some of the butter.

2. Using the remaining butter, butter the bread slices on one side and, them in half diagonally and arrange them any way you like in the prepared baking dish.

3. Put the cream, creme fraiche, the 75g sugar, lemon zest, vanilla, cinnamon and eggs in a large jug and beat with a wooden spoon until smooth and well mixed.

4. Now put the banana slices and pecans between the slices of bread, with a few landing on top. Pour the liquid over the bread and allow it to soak through for a few seconds, then use the back of a spoon to squidge everything down into the liquid. Finally scatter the remaining sugar over the top. Bake the oven for 30-40 minutes, or until the mixture has just set and looks nicely caramelised.

5. Serve at once. This is delicious with a little more fresh cream poured over it.

Happy New Year!!!!!!!!!!!!!!!!!!!!

Meggy x

Black Beer Gingerbread

Last night we saw my heroine, Nigella Lawson, on the TV and she was doing a Christmas episode! She was throwing a cocktail for her glamorous friends in her beautiful house that was covered in fairy lights, and was making lots of snacky things to serve. She also made candles out of apples and cucumber which was (as she admitted) quite crazy but I liked it. One of the snacks she made was Black beer gingerbread, it looked very nice and my mum and I were drooling in front of the screen, you could almost smell the spices… So I made decided to make it!

Of course nothing goes smoothly in my kitchen. The first thing that I had trouble with were the measurements, which is in cups, but I soon got used to it.  Then I NEARLY forgot the golden syrup, so mum, who had been waiting for my mistake, swooped in and tried to take over. But everything was soon under control and the mixture was put in the oven.

Here is a picture of my gingerbread (that I tried to make look just like Nigella’s with the reindeer, snow and trees)! It is very nice! Even my boyfriend who doesn’t like spices likes it!

 

Ingredients

10 tablespoons of butter, plus some for greasing

1 cup of golden syrup

1 cup of dark brown sugar (packed) + 2 tablespoons

1 cup of stout

2 teaspoons of ground ginger

2 teaspoons of ground cinnamon

¼ teaspoons of ground cloves

2 cups of all-purpose flour

2 teaspoons of baking powder

1 ¼ cups of sour cream

2 eggs

1 rectangular aluminium foil pan, approximately 13 by 9 inches

Method

  1. Preheat the oven to 160C/ 325 Fahrenheit and grease your foil pan
  2. Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat
  3. Take off the heat and whisk in the flour and baking powder. You will need to get rid of any lumps
  4. Whisk the sour cream and eggs together then beat into the gingerbread mixture, whisking again for a smooth batter.
  5. Pour the mixture into your cake tin and bake for about 45 minutes, when it’s ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
  6. Let the gingerbread cool before cutting it into slices or squares.

Meggy x