Coconut Mushroom Cake

April 1, 2013 at 7:57 pm | Posted in Baking, cake, cooking, food, Recipe | Leave a comment
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I saw the light in Marks & Spencer. A beauteous bag of coconut mushrooms spoke to me, and what they said was good. And what they said was, ‘Lady, you will make a coconut cake, and anoint the top of this coconut cake with us, the sweets of heaven’.

So yeah, I bought the bag of coconut mushrooms, ate half of them and saved the rest to put on top of my cake. I used this recipe, but I didn’t bother with the lime syrup and I substituted an 8 inch round cake tin for the ring tin. Once the cake was cool, I slit it in half using a bread knife and spread raspberry jam on the base. I made a simple water icing by mixing icing sugar and water ( I didn’t bother measuring out the icing sugar, but I should have used more to make a thicker icing). As my icing was much thinner than I wanted, after securing the coconut mushrooms to the top with a bit of jam, I sifted icing sugar over the top.

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Frugal February: Post No 2

February 6, 2013 at 9:02 pm | Posted in Baking, cooking, family, food, Recipe | Leave a comment
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Today, children, I made, in my humble opinion, an almighty apple crumble.

As a child, my mother used to make the most fantastic rhubarb crumble: the rhubarb was just the right side of sour and the topping was caramelised and crunchy.

However, rhubarb is not a fruit to eat raw (although I must declare a penchant for sucking on those deliciously sour stalks of goodness), and thus, unless one intends on cooking with it, it is not a foodstuff one would have in the house by chance. It is not a frequenter of fruit bowls.

So, why did I decide to make this apple crumble? Well, in the spirit of limiting food waste, instead of throwing away the browning apple segments which Jude refused, I decided I would actually use them. And, as luck would have it, I had all the ingredients I needed.

I’ve adapted a recipe from Annie Bell’s Gorgeous Desserts. The original recipe uses apricots, but I used apples for reasons I’ve already explained.

4 apples, whatever variety you like (I used Coxs and no sugar), peeled, cored and diced
160g unsalted butter
150g golden syrup
150g rolled oats
1/2 tsp sea salt
Tbsp light muscovado sugar

1) Preheat oven to 180 degrees/Gas Mark 4.
2) Melt golden syrup, salt and 150g butter in a pan on a medium heat. Stir in oats.
3) Put apples in a medium-sized dish (although I used a cake tin lined with baking paper, so you can improvise) and dot remaining butter around the dish.
4) Place oat mixture over apples. Scatter over muscovado sugar. Cook for 30 minutes.

And that’s it. I ate this for breakfast and later on cold from the fridge.

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Peanut and Rosemary Cookies

May 14, 2012 at 8:18 pm | Posted in Baking, cooking, food, Recipe | 4 Comments
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I love a good biscuit. They beat chocolate and crisps in culinary scissors, paper, stone every time. You’ve got the crunch of something savoury combined with a sweet hit: heaven.

Salty sweet food is one of my favourite things: I always get a mix of popcorn at the cinema, and Marks & Spencer’s Salted Chocolate Caramel Bar is divine.

However, this post is about something more sophisticated that chocolate and salt: salt, sugar and rosemary. I adore rosemary, but don’t often make dinner, and I prefer to use it in unconventional ways. So when I saw Dan Lepard’s recipe for Peanut and Rosemary Cookies, I knew I had to try it.

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This is such a lovely, stess-relieving recipe. Everything is in one bowl and the cookies don’t take at all long to cook: a massive advantage when you’re as impatient as I am. 15 minutes, however, is too long: even 10 might be enough in some ovens. Mine are slightly overcooked, but still taste delicious.

Bicep Bulging Banana Cake

May 5, 2012 at 11:20 pm | Posted in Baking, cake, cooking, food | Leave a comment
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There is something you may not know about me: I only like bananas when they are just ripe. Combined with my optimism when shopping, this means that I am often greeted with a bowlful of browning bananas just begging me to use them in a cake. And so this evening, I did just that.

I adapted the recipe from The River Cottage Family Cookbook. The ingredients are as follows:

100g butter (salted or unsalted, I’m not fussy);
125g light brown soft sugar (Hugh Fearnley Whittingstall specifies caster, but I prefer a richer taste);
200g self-raising flour (I used a combination of that and plain flour as that’s what I had: unless you’re making something which depends on a certain flour for texture, like Victoria sponge, it doesn’t matter);
3 browning bananas;
100g raisins soaked in tea (HFW suggests 50g sultanas and 50g chopped dried apricots, but I had neither. The tea softens the raisins, but won’t add any flavour unless you leave them to soak overnight.);
1 lemon;
2 eggs

Leave the raisins to soak in a mug of black tea.

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Cream the butter and the sugar together in a large mixing bowl, ideally using a wooden spoon. I had only a tablespoon and had to work much harder than I would have done, hence the recipe’s title.

Add the eggs one at a time and mix.

Zest the lemon and add the zest to the mix with the raisins. I don’t have a grater at the moment, so I used a knife (ordinary table knife) and it was fine.

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Add the flour, sifted or unsifted (it really won’t make a huge difference) and mix.

Line a loaf tin and add the mixture, tapping the tin on the surface a couple of times to level it out. Bake for 1 hour at Gas Mark 3, or 160 degrees in electric, I believe.

This was the result. My stomach, as well as my eyes, was pleased.

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