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YORKSHIRE PUDDINGS… a Sunday Roast is not a Sunday Roast without them. Aunt Bessie eat your heart out!

14 Jul

20130628-073606.jpgAs per the title of this post, a Sunday Roast is not a Sunday Roast without YORKSHIRE PUDDINGS… and many of them.  Don’t get me wrong, I do love going out for a Sunday Lunch, however I only ever get ONE Yorkshire Pudding and I find that very very upsetting.

When I was a little girl Yorkshire Puddings were the thing we always argued every Sunday… and that was not just me and my little sister.  That was my Mum and Dad too!  My mum would make a ‘batch’ of yorkshire puddings.  Sometimes this would be 12 and as we got older it would be 16.  Then when Mark joined our family (my wee sisters other half) we started making 20.  So… ‘3 each’ or ‘4 each’ was the rule shouted as they were brought into the dining room.  During the meal we would ask each other ‘how many have you had?’ and we would systematically go around the table.  Sometimes LIES were told.  This would cause chaos… especially if you had simply and innocently forgotten how many you had (cough cough).

So… we grew up with Mum making Yorkshire Puddings every Sunday and therefore my sister and I are adept at making Yorkshire’s.  I therefore find it very ODD that people are shocked and amazed when I whip up a batch and don’t rely on Aunt Bessie’s fake, thin and skimpy puddings.  OH NO.  If I did that Mum would disown me, and rightly so.

In fact neither my sister nor I use a recipe, so this is going to be quite hard for me to write!  But here we go…

PREPARATION TIME: 10 minutes

COOKING TIME: 15 minutes

MAKES: 12 Yorkshire Puddings

INGREDIENTS:

  • 4 heaped tablespoons of plain flour
  • A pinch of salt
  • 1 egg
  • Milk (enough to make a smooth batter)
  • Vegetable oil / lard /butter

HOW TO MAKE THE PUDDINGS…

First things first and possibly the MOST important stage.  Get out the Yorkshire Pudding tin… which is the one that is smaller than a muffin tin and is used to bake buns not cupcakes.  (I hope this makes sense!)  To each well in the Yorkshire Pudding tin add 1/2 a teaspoon of oil/butter/lard.  I prefer to use vegetable oil as I don’t think it adds a taste to the puddings.  Now place this in a hot oven – so heat the oven to 200 degrees (gas mark 5) and then place in the tray with the oil.  You want to leave this to ensure that the oil is very hot, which should take about 10 minutes.  Whilst this heats up, lets make the batter…

In a medium sized bowl (or if you are like me I find it easier to use a measuring jug, as it will allow me to pour the mixture out neatly) place the 4 heaped tablespoons of plain flour in and add to that the pinch of salt (but only a pinch).

Mix together the salt and flour and then make a well in the centre – a hole!  (I say this to the children I work with and they look at me like I am crazy!!)  It simply means make a space in the centre.  Into here add the egg (obviously crack it open!) and then add a good glug of milk.  If you want some help here, about 6 tablespoons of milk – but it doesn’t matter if its slightly more or less at this stage.

Now, using a fork start whisking the egg and milk (only) in the centre.  Keep going and you will notice that gradually the flour starts to stick and come into the mix, keep going and going until a lot of the flour has come into the milk/egg now you should be starting to get a think paste… don’t let it get too thick as so far you will have avoided lumps.

Add a dash of milk and continue to mix.  Add another dash of milk and repeat.  You can now bring in the rest of the flour by mixing around the sides of the bowl and add another dash of milk.

The batter for Yorkshire Puddings and pancakes is the same, the only difference is the thickness.  For pancakes you want a very thin consistency, for puddings you want a thick batter.  So in between the consistency of houmous and pancake batter.  (Hummm this is hard to explain).  So keep adding milk until you get the batter to this consistency and whisk well to ensure there are no lumps.

Now your oil should be hot, so take the tin out of the oven (using a glove) and begin pouring in the batter.  You want to fill each well up until it is approx. two thirds full – this will allow room for rising.  You also need to act very quickly as you need the oil to be hot as the batter hits it.  So, fill each well and then get them puddings straight into the oven.

Leave for 15 minutes and DO NOT OPEN THE OVEN.  If you do they could drop and then you won’t get the impressive rise.  After 15 minutes open the oven and have a peak.  If they are golden they are ready.  I like mine a little doughy/heavy so I take them out after 15 minutes.  If you like them lighter in weight and darker in colour then leave them for another 5 minutes.

Add them to your roast dinner after declaring ‘2 each’ or ‘3 each’ and enjoy!  Any leftover batter (if you are cooking for one or two) could be used as pancakes… you just need to add more milk.  ENJOY and please… don’t fight.

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My finished YORKSHIRE PUDDINGS… GOBBLE GOBBLE!

Shortbread SISTA’s… with some sisterly LOVE x

23 Jun

20130623-105240.jpgLast month I popped home… to the North, for a long weekend and we decided to have a family baking day.  My little sister was DYING to show me her shortbread recipe and as I had just purchased some cheeky little LOVE heart cutters, it seemed completely apt to get them out and make some sisterly shortbreads.

So, I do hope you enjoy the recipe, my little hand model and the abuse I got during this baking session… but we love each other really and its all part of the fun of baking!

We decided to play around with the shortbread recipe, so we made some plain shortbreads with cinnamon sugar on the top and then we made some chocolate shortbreads, which were wonderful and last but not least some almond and cinnamon shortbreads.  All of them were absolutely delicious and very quick / easy to prepare

PREPARATION TIME: 8 minutes (per batch)

COOKING TIME: 20 minutes (per batch)

MAKES: 8 shortbreads (per batch, we made 3 batches as per the below!)

INGREDIENTS:

Gemma’s basic shortbreads, which follow the 3 to 2 to 1 recipe…

  • 150g plain flour
  • 100g butter
  • 50g sugar

…We added cinnamon sugar to the top of these, so mix 50g brown sugar with 2 tsp cinnamon and then sprinkle over the top before baking.

Rebecca’s chocolate  shortbreads…

  • 150g plain flour
  • 100g butter
  • 50g sugar
  • 80g dark chocolate / milk chocolate /white chocolate (broken up into bits)

SallyAnn’s almond and cinnamon shortbreads…

  • 100g plain flour
  • 50g ground almonds
  • 100g butter
  • 50g brown sugar
  • 50g flaked almonds
  • 2 tsp cinnamon

… you could add the cinnamon sugar to the top of these too, just for some extra tastiness.

HOW TO MAKE THE LOVELY SHORTBREADS…

You definitely don’t have to make all three batches of these shortbreads, you could just choose one and have a go.  They really are one of the most simple recipes I have ever made.  At first, when my sister suggested it I was concerned that they would take a long time to prepare as my perception was that shortbreads are quite a tricky, fiddly thing to make, but they really really are not and as we demonstrated you can play around with the ingredients and add whatever you like.  We did not follow a recipe for the chocolate / almond shortbreads, we just got a few ingredients out of the cupboard and had a go (which I think is the fun of baking).

I would urge anyone who is a keen baker to start experimenting with recipes and flavours, it really adds a new dimension to baking and I think its something that has really changed my baking style over the last year and using a new ingredient is not something that phases me.  When I next make these shortbreads I am going to play around with a home-made apple purée and apricots/almonds or even one batch with dates.

  1. Weigh out the butter and place this in a large bowl.
  2. To this add the sugar.
  3. Cream together the butter and the sugar.
  4. Weigh out the flour and add this to the mixture.
  5. Bring together into a smooth, thick paste.

If at this stage you have made a double/triple batch of this mixture then separate out and add whatever fillings you like either chocolate or almonds or apricots.  I am going to show you (with the help of my hand model) how to make these shortbreads.

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First, flour your worktop.

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Take your shortbread dough out of the bowl and then shape gently into a round.

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Pat down a little.

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Roll out…. Roll 3 times one way and then turn 90 degrees. Roll again and then rotate again.

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Roll out until the dough is about 1cm to 1.5cm thick.

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Now you can cut out your shortbreads into whatever shape you desire. We choose love hearts (to use my new cutters). If you don’t have a cutter, you could use a stencil like the one below…

heartpattern

Use this stencil if you want to make love hearts and don’t have a cutter!

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Cut out all your shapes and then gently remove from the dough. Bring the dough that is left together, but DO NOT PLAY WITH. Literally bring into a lump/ball and then place to one side.

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Place gently on your baking tray. Line the baking tray with a non-stick sheet, but if you don’t have one of these use butter to grease the tray.

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If you want to make chocolate ones, add the chocolate and then bring together into a dough.

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Roll to 1cm to 1.5cm then cut out…

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Space evenly on the baking tray and then, if you are sprinkling with sugar, do this at this stage, before you bake the shortbreads. Bake in the oven at 180 degrees / gas mark 4 for 15 to 20 minutes, until golden but not brown. You want them to be doughy/soft inside, not hard and crunchy!

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Now it is time to tidy up!!

I hope you shortbreads turn out well… I shall leave you with some of the silliness that happened whilst we were baking!  And no… piggybacking was not offered… I was JUMPED on.  When asked if I could have a piggyback I was told ‘Oooo no, really, but your the big sister who is supposed to give the little sister piggybacks.  Little sisters can’t give them to big sisters as they are BIG‘.  Charming.

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Making a meal of it… PANCAKES GALORE! (…with very childish, but very yummy fillings!)

16 Jun

20130614-162750.jpgSo, the British summertime is officially here… well in terms of the month in the year it is… June. But, as we are all very much aware we are seriously lacking the summer weather to go with it. Some of us will have holidays booked, ready to jet off in search of the summer sun, but some of us will have been looking forward to simply soaking up the sun in our back gardens, which won’t be happening in the near future. Sorry to dash your hopes and dreams those of you who have bought the lotion ready for the weekend…

I am therefore offering you this recipe as a solution to that ‘rainy day’ with the family. It is actually something I made on pancake day this year for my friends (I am a little bit of a child at heart), so I thought it would be fun to make something inspired by my childhood.

Do you remember ‘Findus Crispy Pancakes’? I do, and a few years ago Hugh Fearnley-Whittingstall made these little gems on ‘River Cottage’ which made me think… I can do that too! Hugh made his with quite adult, modern day fillings, but I regressed straight back to my 8 year old self and made baked beans and sausage pancakes; and bacon in a cheesy sauce. The fillings though can be completely up to you… you can put in whatever YOU like. I shall offer up some suggestions at the end.

My versions of this recipe are not healthy, I warn you. They are about having fun with food and enjoying food. If you want to make a healthy filling i.e. sweet potato mash, white sauce and bacon with broccoli – there is no reason why you could not do this. You could make bolognaise and pop that in, or chilli (see my chilli recipe) or even meatballs (see my meatball recipe). The world is your oyster when it comes to this. The only fillings you cannot use – or I would advise you not to use are soups or salads. The first will not hold well as a filling and life could get VERY messy. The latter would be disgusting/wilted once baked, so do tread with a little caution!

PREPARATION TIME: 1 hour

COOKING TIME: 20 minutes

MAKES: 12 – 16 pancakes (depending on how large/small, thick/thin you make them)

INGREDIENTS

For the pancakes…

  • 200g plain flour
  • pinch salt
  • 2 large eggs
  • 200ml semi-skimmed milk
  • 75ml water
  • Butter (for the pan)

For my favourite fillings and the crunchy coating…

  • 1 box of cheap cornflakes
  • 4 eggs
  • 1 tin of your favourite baked beans
  • 1tbsp tomato puree
  • black pepper (to taste)
  • 4 sausages
  • 1tbsp butter
  • 3 tbsp plain white flour
  • 200ml semi-skimmed milk
  • 80g mature cheddar cheese
  • 6 rashers of bacon (any bacon will do – streaky, plain, smoked)

HOW TO MAKE THESE DELICIOUS, SLIGHTY NAUGHTY PANCAKES…

First of all you need to make the batter for the pancakes and then cook each pancake in a frying pan as per my pancake recipe in ‘how did you have yours!?’.

Once the pancakes are cooked and they are cooling (it is best to use them when they are cool as they will be easier/safer for you to handle), you can start to prepare the filling.

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My lovely, pancake just golden and very nearly perfectly round! Pile yours up on a plate as you make them and pop to one side to cool…

The first one ‘beans and sausages’ is a slightly more adult version of the traditional beans and sausages, as it uses proper sausages not those weird tinned processed ones! So, take the skins of your sausages and then cut them into small pieces. Coat each piece of sausage with a little flour. Heat the frying pan so it’s warm and then drop the sausage pieces into the pan. You do not need to add oil. Once the sausage starts to cook it will release its own oil. Once the little bits of sausage have turned golden add the baked beans, the tomato puree and black pepper to taste. Mix well and cook until approx. half the liquid in the baked beans has evaporated out of the beans (my younger sister refers to this as ‘bean juice’). You want them to be a little drier so the filling doesn’t just run out.

Place this filling to one side and prepare filling number two…

In a pan melt the butter and to this add the plain flour. Mix these together, you should get a paste. To this add a dash of milk and mix until smooth, repeat until the butter/flour mix is more like the consistency of a thick sauce, with no lumps and then add the remainder of the milk and stir. Add the grated cheese and stir. Place this over a low heat and stir continually. After about 10 minutes the cheese will have melted and the sauce should have thickened considerably. If you don’t stir constantly you could get lumps in the sauce, which you don’t want, so use a figure of 8 motion to stir ensuring you get all the sides of the pan. Once thickened, urn off the heat and cover with a damp towel, so it does not get a skin. You could also use clingfilm, but be careful as the pan will be very hot.

Cook the bacon as you like it – in a frying pan (don’t add oil) or under the grill. Allow to cool and then cut into chunks. It is easiest to do this using a pair of scissors as once the bacon is cooked it is harder to chop. Place the bacon bits into the slightly cooled white sauce, add some black pepper to taste and then stir. The sauce should have thickened even more now it has cooled a little.

Now your fillings are ready, you can start to assemble the pancakes!

HOW TO FILL THE PANCAKES…

Take one pancake and one of your fillings. Place the pancake on a chopping board or plate and using a spoon, spoon about 2 tablespoons of the filling onto one side (only) of the pancake.

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I choose to use the baked bean and egg filling here to add to my pancake. As you can see its just in half the pancake, and the shiny bit around half of the edge of the pancake is the egg… ready to glue the over half down!

Whisk 2 eggs in a cup using a fork and then, using a pastry brush, brush some of this egg around where you have place the filling in a half moon shape around the edge of the pancake. You only need to egg ½ the edge of the pancake not the whole thing, as then you can fold the other half over and stick it down – the egg will act as the glue. Repeat this with the pancakes and the fillings until all of your fillings are used up.

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You will now have lots of pancakes that have a filling in and look like this… They need their coats on. This is the exciting/messy bit which makes them crunchy and yummy!

I only put one filling in my pancakes, but you could go crazy and mix them up – just a note, if you are doing this ensure the fillings go together!

HOW TO COAT THE PANCAKES…

You will probably have some whisked egg left, so add the other 2 eggs to this and whisk. Pour this out onto a large plate.

On another large plate crunch up/crush about 4 handfuls of cornflakes. You want the cornflakes to be crushed a bit, as a cornflake is quite large and will not stick as well as lots of little bits will.

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The pancakes will now be coated on each side with crunched up cornflakes and they are ready to be baked in the oven…

Now you have 2 plates, one with whisked eggs on and another with cornflakes on. Take one of the filled pancakes and carefully place it in the egg mixture. Turn it over so both sides are coated in egg and then gently lift the pancake out and place it in the crushed cornflakes. Turn it over and once both sides are nicely coated, you can take it out of the cornflakes and place it on a baking tray. Repeat this until all your filled pancakes are coated and then bake in the oven for 15 minutes at 180 degrees/gas mark 4. You want the pancakes and the cornflakes to turn golden and for the filling to be heated through.

Serve your pancakes with a salad, some coleslaw or if you are being naughty just as they are! Enjoy!

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This is how they should look once they have been baked in the oven… golden and crispy!

OTHER FILLINGS…

My versions of this recipe are not healthy, as you will have very much gathered. They are about having fun with food and enjoying food. If you want to make a healthy filling i.e. sweet potato mash, white sauce and bacon with broccoli – there is no reason why you could not do this. You could make bolognaise and pop that in, or chilli (see my chilli recipe) or even meatballs (see my meatball recipe). If you like fish, you could make the white sauce recipe above that I made and then to this add a selection of fish – white fish would work well, or salmon; or you could go very fancy and use some prawns and make a seafood filled pancake! You could make a curry and rice – or use a leftover curry from the night before!? The world is your oyster when it comes to this.

The only fillings you cannot use – or I would advise you not to use – are soups or salads. The first will not hold well as a filling and life could get VERY messy. The latter would be disgusting/wilted once baked, so do tread with a little caution!

If you want to see how Hugh did it with the River Cottage team, you can have a look here. But I think my version is best… as I would!

IT’S MY BIRTHDAY… and I got given this beautiful, delicious cake… I LOVE JAM SPONGE CAKE.

31 May

Birthday CakeThis was the birthday cake I got given on Friday 10th May, ready for my birthday and party on Saturday 11th May.  I literally could not believe my eyes.  It was completely and utterly wonderful, not only because of the fabulous decoration and the lovely personalisation but the cake itself tasted delicious, moist, spongy and overall stunning.  I was one VERY happy lady, VERY spoilt lady.  My favourite things, flowers (specifically Gerbera’s) and cake.  EPIC.

The cake may have been a ‘simple sponge cake’ but that was a huge understatement.  Everyone thinks they can make a Victoria sponge cake and they can… it’s easy, but getting a ‘simple sponge’ to be indulgent and worthy of a birthday cake isn’t an easy task. It takes a while to perfect the basic recipe and the baking technique, but once you have got it – as Leanne Camilleri certainly has, you will be away.

Have you ever had a birthday cake from the supermarket… has it felt ‘fluffy’ in your mouth?  I have, and it did.  It also left a strange taste in my mouth and did not leave me wanting more.  Basically, the cake is made from non-fresh ingredients, so keep manufacturing costs low and to increase the profit margin.  So your lovely birthday cake will contain a range of dried milk, pasteurised eggs, syrup and raising agents – which does NOT say HAPPY BIRTHDAY TO ME.

Here is an ingredient list of a standard sponge ‘birthday cake’ from one of the leading retailers…

Sugar , Wheat Flour , Pasteurised Egg , Vegetable Oil , Buttercream (9.6%) [Unsalted Butter, Sugar, Glucose Syrup, Flavouring] , Raspberry Jam (8.4%) [Glucose-Fructose Syrup, Raspberries, Water, Gelling Agent (Pectin), Acidity Regulator (Citric Acid), Flavouring] , Glucose Syrup , Dextrose , Water , Emulsifier (Mono and Diglycerides of Fatty Acids) , Wheat Starch , Raising Agents (Diphosphates, Sodium Carbonates) , Maize Starch , Salt , Stabilisers (Xanthan Gum, Tragacanth) , Preservative (Potassium Sorbate) , Humectant (Glycerol) , Acidity Regulator (Citric Acid) , Colours (Anthocyanins, Carotenes, Titanium Dioxide, Lutein) , Vegetable Concentrates (Algae, Safflower, Beetroot) , Dried Egg White.

My lovely cake from Leanne Camilleri did not contain any of these unnecessary dried/pasteurised ingredients, it was very obviously made from fresh ingredients and this was obvious from the very first bite.  So I am going to provide you with a very lovely, very simple sponge cake recipe so that you to can make all your own sponge cakes from now on.  DO NOT BUY FROM THE SUPERMARKET, it’s easier, tastier and cheaper to make it yourself.

MY BIRTHDAY CAKE (a few images for you here!)

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With candles and complete with all my friends singing away!

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… it’s time to make a wish!

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Time to cut the cake. Believe me I felt very guilty about this!

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The first slice is out…

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… and wow 4 layer! NOW TO EAT.

Leanne Camilleri makes cakes like this as a hobby, so if you would like a cake similar to mine, or maybe something more specific, do let me know and hopefully I can put you in touch with Leanne who can make you one of these wonderful, incredible, tasty, beautiful cakes.  I cannot thank her and my lovely friend for the generous thought enough.  You truly made my birthday.

Nigella for breakfast anyone? Oh sorry… I mean a NIGELLA RECIPE MASH UP – Eggy Cinnamon Bread with Jam

30 May

20130529-071711.jpgTo say May has been a busy month would be a slight understatement! I have had family visiting for birthday adventures as well as friends each and every weekend. Although I would change nothing about the last few weeks, I do (after a while) start to run out of ideas of what to feed people as I start to become bored of the same repertoire – eggs and bacon every morning for breakfast. Now I fully understand that this is a ‘classic ‘ not to be messed with and certainly not a dislike, but there is only so much cholesterol one person should consume in a weekend.

Consequently I did a ‘Gemma’ and started to search around for something new… I knew I wanted to make some eggy bread as I love it, but I wasn’t sure how to vamp it up. Luckily Nigella had the inspiration I required and I started to play around with her recipe to create this little gem…

PREPARATION TIME: 5 minutes

COOKING TIME: 15 minutes

MAKES: 4 portions

INGREDIENTS:

  • 3 eggs
  • 40ml full fat milk
  • 40ml single cream
  • 4 tsp cinnamon
  • 1 nutmeg pod/seed and a grater/zester
  • 3 tsp icing sugar
  • 6 slices of stale bread – white or brown is fine, but obviously brown is best as it is healthier than white
  • 1/2 punnet of raspberries
  • 2 tbsp sugar

HOW TO MAKE THESE LITTLE GEMS…

We start by breaking 3 eggs into a measuring jug. To this add the milk and the cream and whisk well. You may be using your only measuring jug, if so, place this with the eggs in, onto your weighing scales and ‘zero’ them. Now you can pour in 40g or milk and 40g of cream. This is because ml and g are virtually the same – one is a millilitre, a measure of the volume of a liquid and the other is a gram which is a weight. Try measuring 10ml and then weighing this 10ml in grams. I promise you it will be the same….

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Next add the cinnamon and the icing sugar and whisk again. Now you can pour this mixture onto a plate ready to dip the eggy bread in.

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Cut the stale bread into half slices and then dip into the eggy mixture, allow to soak on one side for 30 seconds and then turn the bread over and allow to soak for 30 seconds. When the bread is completely eggy and gooey, you can pop it into a warm/hot frying pan do not use any oil (you just don’t need it) and cook for a couple of minutes (until the bread turns golden).

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Eggy cinnamon bread laid out in the frying pan, cooking on one side…

If you like nutmeg, this would be the time to grate a little nutmeg on the top of the eggy bread… Whilst one side is uncooked. Just use a little nutmeg, as eating nutmeg is toxic and eating a lot of this could be harmful to your health – especially for pregnant women.

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Grate the nutmeg onto the uncooked/eggy side of the bread before turning over.

Once the bread is cooked, and has turned golden on one side, turn over and repeat on the other side. Your bread should now look like this…

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… beautiful, golden eggy cinnamon bread!

Depending on how much eggy cinnamon bread you are making, it’s going to be best to do them in batches and keep the cooked batches warm. So place the cooked eggy cinnamon breads on a plate or baking tray and place in the oven on a low heat – approx 50 degrees will be fine.

HOW TO MAKE THE JAM…

In a large pan place the punnet of washed raspberries, to this add 1 tbsp of sugar. Cook this on quite a high heat for about 5 – 10 minutes, or until the sugar dissolves, the raspberries break up and the juice reduces a little bit. Place in a mug/jug/cup and serve on the side of your eggy cinnamon bread. Place the other 1 tbsp of sugar in a cup and allow your breakfast guests to sprinkle over there eggy cinnamon bread! YUM!

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Serve and ENJOY!

Alternatively you could serve the raspberries cold on the side of the dish and sprinkle over a little sugar. The choice is yours.

Alternatively (take 2) you could use a different fruit such as blueberries, blackberries, strawberries, cranberries or gooseberries!  You could use a selection of these, or just one or you could mix it up and use a different one each time you make this dish… it’s exciting isn’t it!

Most of all, enjoy your breakfast/brunch and ensure you get lots of praise and thanks from your dinner guests.

HAPPY BIRTHDAY to ME… It’s my birthday MONTH… so let’s eat cake & celebrate!

15 May

IMG_5335This month is my birthday month… so it’s only right to celebrate with cakes and lots of them.  All my friends will testify that I am the baker and for everyone’s birthday I always provide a cake.  I love making them, giving them and generally spreading the LOVE.  Which neatly takes me onto the cakes I made last night for the girls.  I decided (on getting home from work) that I would just quickly rustle something up and 45 minutes later (including decoration time) the cakes were made… and they tasted scrummy!

In true ‘gemsfoodgems’ style I decided to make these cakes healthier than just a normal sponge cake/cupcake, so I rifled through the baking cupboard (yes we have one of these in our house) and decided to change my normal recipe for this one… (see below).  The dark brown sugar gives quite a ‘fruity’, ‘rich’ taste and the wholemeal flour increases the fibre content but also makes it a slightly less ‘airy’ sponge.  Its a little more doughy and it tastes luxurious.

I then went to town on the decoration with a block of regal icing, some white chocolate icing tubes and some coloured sprinkles and (without blowing my own trumpet) I created a little bit of a masterpiece…

… quick, simple, pretty, yummy cakes.  What more could a girl want?

MAKES: 12 small buns

PREPARATION TIME:

  • 5 minutes to make the cake mixture.
  • 30 minutes to decorate the cakes, depending on how elaborate you want the cakes to look.

COOKING TIME: 15 minutes

INGREDIENTS:

For the cakes…

  • 100g margarine
  • 100g dark brown muscavado sugar
  • 2 free range eggs
  • 50g plain self raising flour
  • 50g self raising wholemeal flour
  • 12 cake/bun cases

For the decoration…

  • 100g ready-to-roll regal icing
  • 10 – 15 drops pink food colouring
  • 1 tube of white chocolate icing (or any icing tube you have)
  • 1 pot of multi-coloured sprinkles
  • 1 love heart stencil/cutter (or you can freehand like I did)

HOW TO MAKE THE CAKES…

Preheat the oven to 180 degrees / gas mark 4 and place the cake cases in a small bun tray – they are about half the size of a muffin case/muffin tray.

First cream together the margarine and the dark brown muscavado sugar in a large bowl.

Next break the 2 eggs into the margarine and sugar and mix together well.

Sieve the white flour and the wholemeal flour into the mix and stir in until there are no lumps of flour left.  You will need to stir right down to the base of the bowl, to ensure that you have got all the flour mixed in.

Place a dessert spoon size of mixture into each cake case and then bake in the oven for 15 minutes.  Insert a knife/skewer into the cake and if it comes out clean then the cakes are cooked.  If not pop them back into the oven for 2 – 3 minutes and test again.  Carefully remove the buns/cakes from the tray and place on a baking tray to cool.

Whilst the cakes cook, you can start preparing the decorations.  Cut approx. 100g of icing off the block of regal icing, cling-film the rest tightly and you can save this for another baking day.  Add 10 – 15 drops of food colouring (start with 10 first) and then start folding the icing over the colouring using your fingers until it is all mixed in.  The colouring/icing will start to marble at first but just carry on.  If the colour is as dark as you want it then fine, if not add some more colouring and continue.

Your hands may be warm and starting to feel a little sticky.  The ONLY thing to stop this is cornflour, so sprinkle some of this over your worktop/table and rub some into your hands.

Place the ball of coloured icing in the centre of your workspace and cover with a little cornflour, turn over and repeat.  Rub cornflour all over your rolling pin and then gently begin to roll the icing.  Roll 3 times and then turn 90 degrees – this will keep the icing loose and prevent it from sticking.  You will also need to keep rubbing cornflour underneath the icing to ensure that it isn’t sticking, so do this each time you turn it.

Personally I don’t like extremely thick layers of icing, especially not on such a small cake (its also pure sugar, so its not exactly healthy!) so roll the icing out until it is about 3mm thick.  If you want to copy my patterns, then use this love heart below (print out the stencil) and cut it out the gently place on the icing and using a sharp knife cut around the template.

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Perfect sized love heart for the top of your little bun/cake.  Print this off, cut around it and use it as your template.

Once you have cut out the love heart shape, gently free and place to one side.  Make 12 of these and then once the cakes are cooled you can get creative and start decorating your cakes.  So, squeeze a pea sized amount of the white chocolate icing, from the tube onto the top of your cake and then place the love heart on top of this.  Then you can use the white chocolate icing and sprinkles to decorate as you please.  These are some of the designs I made…

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Use the white chocolate icing to make a little ‘u’ shape in the corner of the love heart, following the outline of the love heart and then sprinkle lots of sprinkles across the top, then pour the rest off, back into the pot.

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Follow the outline of the love heart, about 5mm in from the edge with the white chocolate icing. Place sprinkles all over the top (a lot of them) and then pour back into the pot.

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You could write some letters using the white chocolate icing. I wrote the word LOVE and then apply the sprinkles and shake off, back into the pot.

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You could even stray of the love heart path and make something else, like this bow. Its simple and easy… you need 2 tails, one bow shape and one thin piece to put in the centre. Done. Glue onto the cake with the white chocolate icing and then you can decorate with icing and sprinkles as you like!

The most important stage of all though is in the eating… so give to your family and friends.  Impress them with your skills and ENJOY eating your cakes, with love and birthday greetings from gemsfoodgems.

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HOW WILL YOU EAT YOURS?

SPICING UP MY LIFE with a *pinch* of frugal-ness, a *drop* of creativity and a *spoonful* of patience!

22 Apr

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Recently I have started hoarding spices! As my repertoire has grown over the last year and I have been writing this blog, I have started to acquire a large range of spices. I started to find that buying them in little glass pots (the ones you get in the supermarket) was actually costing me a lot of money and I felt that I was paying more for the glass than I was for the spices. I had a shop around and found a little supermarket in Shoreditch, London where I could get any spice I wanted in a bag for about 89p and I got a lot more spice for my money. There are lots and lots of places that do these bags of spices, so you will definitely be able to get hold of them.

The only issue I had then was that the spice bags were falling over and if this happened after I had snipped the corner off then they would fall over and spill all over my cupboard… cue removing all cupboard items and cleaning. This did not make me happy. I therefore started collecting jars from my friends, house-mates and at work colleagues and within a few weeks I had enough to house my spices. The next issue was that I now could not tell the cinnamon from the five spice from the cumin; without getting all 3 out and having a good sniff. ISSUE. I kept worrying my carrot cakes would be flavoured with cumin and that my curries would be all about cinnamon. So, I decided to get a little bit creative and make tags for my spice jars. Here is what you need:

  • Jars – any size and shape
  • Spices in bags
  • Ribbon
  • Coloured Paper
  • Black pens
  • Hole punch
  • Scissors
  • Time & patience

Now you have everything ready, you can get started and get crafty. So, cut out little tag shapes, rectangular at one end, the other end finishing with a point. Then punch a hole in the end where the point is and write the name of your spice neatly on the tag. Now thread some fine ribbon through the hole and tie around the top of your jar. DONE!

It really is that simple. I think they look great, so I placed them around my garden and photographed them as they just looked so rustic and pretty. Now whenever I go to my cupboard I smile as I made those, but also as I know what spice I am getting!

HAPPY CRAFTY TIME PEOPLE!

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