tag:blogger.com,1999:blog-24894501710921397632024-03-12T23:37:44.240+00:00Apple & SpiceKatiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.comBlogger605125tag:blogger.com,1999:blog-2489450171092139763.post-23165430751715179672015-07-11T07:20:00.001+01:002015-07-11T07:20:38.029+01:00Roasted Almond & Fresh Cherry Cake and a Fond Farewell to Blogging<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uuqNHkl9cgI/VaC0u_9c2MI/AAAAAAAAIYo/3eVjvN9B8B0/s1600/Roasted%2BAlmond%2BCherry%2BCake%2B039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-uuqNHkl9cgI/VaC0u_9c2MI/AAAAAAAAIYo/3eVjvN9B8B0/s400/Roasted%2BAlmond%2BCherry%2BCake%2B039.jpg" width="400" /></a></div>
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It is with slight trepidation and a mix of sadness and
excitement that I wish to let you know that I have decided to finish blogging.
I started this blog in my first year of uni, nearly 9 years ago (scary). At the
time there were only a handful of food blogs around and when you mentioned to
someone that you wrote a blog they looked at you blankly. It was new, exciting,
secretive and a bizarre thought to think that something I wrote could be viewed
by people all over the world. The world of social media and blogs had not yet
fully taken off and it felt like I was joining a secret society. I never
expected my little blog to have continued for as long as it has. </div>
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At the time it was something to keep me occupied between
classes and gave me a reason for trying new recipes. However, I soon fell in
love with it and it became part of my life. I became one of those people who
spent hours reading blogs, browsing recipes, going on shopping trips specifically
to find new spoons or coloured backgrounds for taking shots of food. I’d make a
cake and not let anyone near it until I’d photographed it, often much to my family’s
annoyance.</div>
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As time has gone on, my life has changed. I’ve graduated
from uni, had 3 different jobs and lived in 3 different locations. Around the
middle I was also diagnosed coeliac which at the time threatened to be the end
of the blog and my love of baking. How can someone who loves cakes and baking
so much suddenly be told they are not allowed to eat those things any more?!
Yet it was actually blogging that got me through it. After a few weeks of
crying whenever I walked near the bakery section in the supermarkets, it was experimenting
with new recipes, sharing both my <a href="http://appleandspice.blogspot.co.uk/2014/09/gluten-free-profiteroles-with-peanut.html" target="_blank">successes</a> and <a href="http://appleandspice.blogspot.co.uk/search?q=hedgehog" target="_blank">failures</a> and reading and
learning about other gluten free ingredients and gluten free recipes/bloggers
that provided me a whole new exciting food challenge and one I shall be forever
grateful for. </div>
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I still love blogging and I will certainly never stop baking,
but I have found over the past few months it has felt more and more like a
chore than a hobby. After Christmas I started a new job which involves long
hours, split shifts and working weekends. I am starting to create a new life in
<st1:city w:st="on">London</st1:city> and find
I have less and less time for blogging. Rather than let it slowly peter out,
until one day I simply never post again, I have decided to finish with a clean
cut. There are now so many fabulous blogs out there that people have so much
more to choose from that in order to be successful you really have to work at
your blog, and I want to bake for enjoyment, rather than worry about whether
the light is right for photos, or not making the same thing twice etc</div>
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I’ve had some amazing experiences, met some wonderful people,
baked some delicious food and learnt so much about different cultures,
ingredients and cuisines. Thank you all for reading over the years and
providing such wonderful inspiration. I’ll keep reading and commenting, but for
Apple & Spice it’s time to wish you all a fond farewell. Happy Baking! <span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><span style="color: #f1c232; font-size: large;"><b>J</b></span></span></div>
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<b><span style="color: #cc0000;">Roasted Almond & Fresh Cherry Cake</span></b></div>
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<a href="http://3.bp.blogspot.com/-CNvgGsyCj1o/VaC0wXJlFoI/AAAAAAAAIY0/I8ae4tGjd0s/s1600/Roasted%2BAlmond%2BCherry%2BCake%2B057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://3.bp.blogspot.com/-CNvgGsyCj1o/VaC0wXJlFoI/AAAAAAAAIY0/I8ae4tGjd0s/s400/Roasted%2BAlmond%2BCherry%2BCake%2B057.jpg" width="400" /></a></div>
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I wanted to end with a delicious cake. For me, it’s always
been about the cake! This cake is a cross between a cake and the filling of a frangipane
tart. It’s dense, moist and nutty as ground almonds make up most of the dry
ingredients called for in the recipe. Very little flour is required meaning it
was very easy to convert to being gluten free. It also only uses egg whites,
rather than whole eggs which lends it a wonderfully light but slightly sticky
texture.</div>
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<a href="http://1.bp.blogspot.com/-WVzI-1aysD4/VaC0yeFRC7I/AAAAAAAAIY8/Ks5kF8WR5mQ/s1600/Roasted%2BAlmond%2BCherry%2BCake%2B051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-WVzI-1aysD4/VaC0yeFRC7I/AAAAAAAAIY8/Ks5kF8WR5mQ/s400/Roasted%2BAlmond%2BCherry%2BCake%2B051.jpg" width="400" /></a></div>
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The original recipe is from Rachel Allen and she uses pears
and describes the recipe a pastryless tart rather than a cake. You can see a
video of <a href="https://www.youtube.com/watch?v=RVY1SHqIg_s" target="_blank">her making it here</a>. </div>
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<a href="http://2.bp.blogspot.com/-Cb5ZYt06X-E/VaC00ep_EDI/AAAAAAAAIZE/yH3U3hiVizs/s1600/Roasted%2BAlmond%2BCherry%2BCake%2B030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-Cb5ZYt06X-E/VaC00ep_EDI/AAAAAAAAIZE/yH3U3hiVizs/s400/Roasted%2BAlmond%2BCherry%2BCake%2B030.jpg" width="400" /></a></div>
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I adore the flavours of cherry and almonds together and as
fresh English cherries are at their peak at the moment, (I even picked my own!)
I decided to showcase these. I also roasted and ground my own ground almonds,
which gave the cake a wonderful nutty, deeper almond flavour than using the pre-ground
almonds. I also left the skin on mine which gave the cake a slightly darker
speckled appearance, compared to Rachel’s pale golden affair, but I like this
rustic look and it certainly enhanced the almond flavour.</div>
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<a href="http://1.bp.blogspot.com/-H78oRLLuUxA/VaC036AKh1I/AAAAAAAAIZU/trIfKu5WYO8/s1600/Roasted%2BAlmond%2BCherry%2BCake%2B003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="http://1.bp.blogspot.com/-H78oRLLuUxA/VaC036AKh1I/AAAAAAAAIZU/trIfKu5WYO8/s400/Roasted%2BAlmond%2BCherry%2BCake%2B003.jpg" width="400" /></a></div>
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The fresh glossy red cherries looked so pretty dotted into
the cake and when cut into, they provided little pools of ruby juice against
the golden cake. Eating a ripe, freshly picked, still warm cherry is also a
wonderous thing. Really sweet and juicy with a great cherry flavour. So
delicious when paired with the nutty almonds. </div>
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<a href="http://4.bp.blogspot.com/-UeBjzrmv8oU/VaC02LexE6I/AAAAAAAAIZM/FStoQQKaZJA/s1600/Roasted%2BAlmond%2BCherry%2BCake%2B042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-UeBjzrmv8oU/VaC02LexE6I/AAAAAAAAIZM/FStoQQKaZJA/s320/Roasted%2BAlmond%2BCherry%2BCake%2B042.jpg" width="320" /></a></div>
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<b><span style="color: #cc0000;">Roasted Almond & Fresh Cherry Cake</span></b></div>
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(Recipe adapted from Rachel Allen)</div>
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<a href="http://4.bp.blogspot.com/-6pMatoWz5EY/VaC05AdLkaI/AAAAAAAAIZc/hlZVNunBn3U/s1600/Roasted%2BAlmond%2BCherry%2BCake%2B039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-6pMatoWz5EY/VaC05AdLkaI/AAAAAAAAIZc/hlZVNunBn3U/s400/Roasted%2BAlmond%2BCherry%2BCake%2B039.jpg" width="400" /></a></div>
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<span style="color: #cc0000;">Ingredients</span></div>
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60g skin on almonds (or ground almonds)</div>
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90g butter, melted</div>
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90g icing sugar</div>
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30g buckwheat flour</div>
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3 egg whites</div>
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2 tsp lemon juice</div>
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Large handful of fresh cherries</div>
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20g flaked almonds</div>
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<span style="color: #cc0000;">Method</span></div>
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Heat the oven to 200C. Line the base of a 6inch cake or tart
tin with greaseproof paper and grease the sides.</div>
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Place the skin on almonds on a baking tray and roast them in
the oven for 6-8 minutes until smelling lightly toasted. Leave to cool before
blitzing in a small food processor to create ground almonds. It don’t need to
be as fine as flour.</div>
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Melt the butter and set aside to cool slightly.</div>
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Sieve the icing sugar and buckwheat flour into a clean bowl
and stir in the ground almonds.</div>
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In a clean bowl, whisk the egg whites for 30 seconds, until
just frothy. They don’t need to be peaky, just slightly aerated.</div>
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Add the whisked egg whites, melted butter and lemon juice to
the dry ingredients and mix together with a spatula until combined and smooth.</div>
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Pour into the tart/cake tin and dot the top with the fresh
cherries (you can de-stone them first, but I didn’t bother). Scatter over a few
flaked almonds.</div>
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Bake in the oven at 200C for 12 minutes, before reducing the
heat to 180C and baking for a further 12-15 minutes. It should be ever so
slightly golden in colour, with a shiny, slightly sticky surface.</div>
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Allow the cake to cool in the tin to room temperature before
serving. Warn your guests to look out for cherry stones if you’ve left them in!</div>
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Store any leftovers in the fridge.</div>
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Makes 1 x 6inch cake</div>
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<span style="font-size: 12pt;"><b><span style="color: #cc0000;">Note: </span></b>I’ve also made this cake with fresh plums,
blueberries and nectarines</span><br />
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<a href="http://4.bp.blogspot.com/-VKKQsdhgBck/VaC06kBrUCI/AAAAAAAAIZk/ZJYBj8rC61A/s1600/Roasted%2BAlmond%2BCherry%2BCake%2B055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-VKKQsdhgBck/VaC06kBrUCI/AAAAAAAAIZk/ZJYBj8rC61A/s400/Roasted%2BAlmond%2BCherry%2BCake%2B055.jpg" width="400" /></a></div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com10tag:blogger.com,1999:blog-2489450171092139763.post-86628141666252226632015-06-28T18:02:00.006+01:002015-06-28T18:04:53.795+01:00Don’t miss the Allergy & Free From Show London Olympia & GF Food Fair for the diary<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6fYb6Fe_D2c/VZAobS9_jgI/AAAAAAAAIYE/tUaCzaNODjs/s1600/Allergy%2BShow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="111" src="http://1.bp.blogspot.com/-6fYb6Fe_D2c/VZAobS9_jgI/AAAAAAAAIYE/tUaCzaNODjs/s400/Allergy%2BShow.jpg" width="400" /></a></div>
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This Friday, Saturday and Sunday (3<sup>rd</sup>-5<sup>th</sup>
July) is the <a href="http://www.allergyshow.co.uk/london/" target="_blank">Allergy & Free From show in <st1:place w:st="on">London</st1:place></a>. A fantastic 3 day event that is the
gluten free highlight of my year! I always look forward to it. There is
something so unique and special about being able to attend a food show – and a
massive one at that – walking into the room, seeing rows upon rows of delicious
food, inhaling the aromas of freshly baking pizzas and simmering pots of
curries and knowing you can EAT IT ALL!!! It’s a truly wonderful feeling and one
that unless you’ve ever had to follow a restricted diet, I don’t think you can
truly appreciate what a rare and extraordinary experience this is.</div>
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I always get ridiculously over excited and eat far too many samples,
but have the most wonderful day. I always used to love going to food shows, but
when I was diagnosed coeliac I had to stop attending as being faced with so
much gourmet food I could no longer eat made me depressed. Not the case with
the Allergy and Free From Show!!</div>
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<a href="http://2.bp.blogspot.com/-BgYeg8BVCqY/VZAobYNzTNI/AAAAAAAAIYY/_Pk9WO8rcRE/s1600/Allergy%2BShow2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="http://2.bp.blogspot.com/-BgYeg8BVCqY/VZAobYNzTNI/AAAAAAAAIYY/_Pk9WO8rcRE/s400/Allergy%2BShow2.jpg" width="400" /></a></div>
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You get to see and sample all the best gluten free foods
available on the market, learn about new products, any newly launched companies
and buy foods from small independent producers who aren’t readily available in
the shops. It’s a gluten free delight! My advice is take a big rucksack with you and
be prepared for crowds. Last year they had 29,652 visitors over the 3 days… yes
29,000. </div>
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(Other allergies also catered for too and I should mention
that there is the occasional stall that is dairy free/egg free but not gluten
free. However, I should think 98% of the food on offer is gluten free)</div>
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It’s held in London Olympia – the big event theatre and it’s
absolutely packed with stalls as far as the eye can see. You want to know the
best part – they give most of the ticket away for free! <a href="http://www.allergyshow.co.uk/london/visitor-info/tickets/" target="_blank">Click here to get some yourself</a> and learn more about the event.</div>
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Who’s excited?! – Me, me me!</div>
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<span style="color: #cc0000;"><b>GF Food Fair</b></span></div>
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One of my friends from <st1:city w:st="on">Bedford</st1:city>
also wanted me to let you know about the Home Counties Gluten Free Food Fair
that is happening on Saturday 5<sup>th</sup> of September in Biggleswade. Mark
it in your diary. It’s obviously on a smaller scale than the <st1:city w:st="on">Olympia</st1:city> one, but some of the top brands
attend along with some local businesses. A great event if you are in the area
and all gluten free!</div>
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Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com1tag:blogger.com,1999:blog-2489450171092139763.post-90907426419785519162015-06-15T14:54:00.000+01:002015-06-15T14:54:04.548+01:00Chocolate Chip, Fig & Vanilla Yoghurt Loaf Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ZFeHOqOyFRo/VX7YKLWVLnI/AAAAAAAAIXA/iTmE9wZPH1E/s1600/Yoghurt%2BLoaf%2BCake%2B042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ZFeHOqOyFRo/VX7YKLWVLnI/AAAAAAAAIXA/iTmE9wZPH1E/s400/Yoghurt%2BLoaf%2BCake%2B042.jpg" width="265" /></a></div>
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I love loaf cakes. There is something so enjoyable about
their humble appearance, only to slice into them and reveal hidden chocolate
chips, fruits, nuts, spices or speckles of banana. </div>
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These days I’ve noticed I often enjoy them more than
cupcakes piled high with sweet icings. They are the kind of cake that fulfills
that morning or afternoon treat-time craving without the guilt or immediate
sugar rush/crash. Plus you get to cut as little or much as you like – there is
no set amount as what equates to ‘a slice’</div>
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<a href="http://3.bp.blogspot.com/-UcNymBw-q5E/VX7YL0N85II/AAAAAAAAIXM/poJhd_PJN3E/s1600/Yoghurt%2BLoaf%2BCake%2B036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-UcNymBw-q5E/VX7YL0N85II/AAAAAAAAIXM/poJhd_PJN3E/s400/Yoghurt%2BLoaf%2BCake%2B036.jpg" width="400" /></a></div>
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I often have a pot of yogurt in the fridge, but it’s usually
the plain and unsweetened variety. However, there are exceptions to the rule.
Last week when I was shopping I spied a large pot of sweetened vanilla yoghurt
reduced to only 20p – that was too big a bargain to pass up and I snaffled it
quickly. I ate a little with fruit, but as I’m used to natural unsweetened
yogurt and it was just a little too sweet for me. Rather than let it go to
waste I decided to bake with it and it made the perfect addition to this yogurt
cake!</div>
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<a href="http://2.bp.blogspot.com/-hPqWt7OWtuo/VX7YOaQDQgI/AAAAAAAAIXY/OeW5IqQAD9Q/s1600/Yoghurt%2BLoaf%2BCake%2B005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-hPqWt7OWtuo/VX7YOaQDQgI/AAAAAAAAIXY/OeW5IqQAD9Q/s400/Yoghurt%2BLoaf%2BCake%2B005.jpg" width="265" /></a></div>
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To compensate for the sugar already in the yogurt I simply
reduced the sugar in the recipe. The sugar in question is granulated sugar
rather than my usual caster sugar. I find this gives a lovely slightly crisp
golden top to loaf cakes, more so than the finer caster sugar, but either would
work. The yoghurt was also already flavoured with speckles of natural vanilla
seeds and this lent a wonderfully sweet perfumed vanilla fragrance to the cake.
The yoghurt and oil base kept it soft and tender too, while adding a bit of
natural yoghurty tang. Delicious.</div>
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<a href="http://3.bp.blogspot.com/-MPnriQ5J3MY/VX7YOReQ9LI/AAAAAAAAIXc/uo0Hjq6vutk/s1600/Yoghurt%2BLoaf%2BCake%2B039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-MPnriQ5J3MY/VX7YOReQ9LI/AAAAAAAAIXc/uo0Hjq6vutk/s400/Yoghurt%2BLoaf%2BCake%2B039.jpg" width="400" /></a></div>
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I had a squishy bag of dried figs to use up and I love
adding dark chocolate chips to anything and so into the cake they went. This turned
out to be a great combination, adding melty spots of bitter dark chocolate and
chewy sweet figs against the backdrop of perfumed vanilla cake. The seeds in
the fig added a slight crunch too, which was a nice addition every few bites.</div>
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<a href="http://3.bp.blogspot.com/-Qc2HfZgfRKs/VX7YRoDQnpI/AAAAAAAAIXs/5yDZEyDe1TM/s1600/Yoghurt%2BLoaf%2BCake%2B011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-Qc2HfZgfRKs/VX7YRoDQnpI/AAAAAAAAIXs/5yDZEyDe1TM/s400/Yoghurt%2BLoaf%2BCake%2B011.jpg" width="400" /></a></div>
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I love cake with add-ins, it makes each bite that little bit
different. It’s a super easy and quick cake to make too, all you need is a bowl
and a spatula. No electric whisks, no creaming butter and sugar, you simply add
wet to dry, stir and bake. You can use any additions you have on hand too –
spices, nuts, fruits, chuck them all in and I’m sure you’ll still end up with a
delicious cake.</div>
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This is the kind of cake to enjoy with a cup of tea, sat on
the sofa and eaten with your fingers. No forks allowed!</div>
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<span style="color: #cc0000;"><b>Chocolate Chip, Fig & Vanilla Yoghurt Loaf Cake</b></span></div>
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<a href="http://2.bp.blogspot.com/-ATS8WPhzEyA/VX7YRiRTIsI/AAAAAAAAIXo/CzmTcdcOjG4/s1600/Yoghurt%2BLoaf%2BCake%2B017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-ATS8WPhzEyA/VX7YRiRTIsI/AAAAAAAAIXo/CzmTcdcOjG4/s400/Yoghurt%2BLoaf%2BCake%2B017.jpg" width="265" /></a></div>
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<span style="color: #cc0000;">Ingredients</span></div>
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90g buckwheat flour</div>
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50g brown rice flour</div>
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1½ tsp baking powder</div>
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70g dark chocolate chips</div>
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5 large soft dried figs</div>
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100g granulated sugar<b><span style="color: #cc0000;">*</span></b></div>
<div class="MsoNormal">
170g vanilla yoghurt<b><span style="color: #cc0000;">*</span></b></div>
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80g sunflower oil</div>
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2 eggs</div>
<div class="MsoNormal">
½ tsp vanilla</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">*</span></b> if you want to use plain, unsweetened yoghurt, add 140g
sugar</div>
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<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Line the base of a cake loaf tin (approx 10x20cm) with a
strip of greaseproof paper. Heat oven to 180C.</div>
<div class="MsoNormal">
Cut the figs into small chunks with a pair of scissors.
Combine the flours, baking powder, sugar, choc chips and figs together in a
bowl.</div>
<div class="MsoNormal">
In a separate bowl, lightly mix together the yoghurt, oil,
eggs and vanilla.</div>
<div class="MsoNormal">
Pour the wet mix over the dry mix and fold together by hand
using a spatula. A few small lumps are ok and it may look slightly split, this
is fine. </div>
<div class="MsoNormal">
Spread into the loaf tin and bake for 40-45 minutes until
golden brown and a skewer inserted in the middle comes out clean.</div>
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Leave to cool in the tin for 20 minutes before turning out
and leaving to cool completely.</div>
<div class="MsoNormal">
Eat within 2 days or slice and freeze for later. Then allow
slices to defrost for 30 minutes at room temperature before enjoying.</div>
<span style="font-size: 12pt;">Makes 1 x loaf cake</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2i-pOXnGJXc/VX7YT-udZlI/AAAAAAAAIX0/SiQxzGL-Bc8/s1600/Yoghurt%2BLoaf%2BCake%2B056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-2i-pOXnGJXc/VX7YT-udZlI/AAAAAAAAIX0/SiQxzGL-Bc8/s400/Yoghurt%2BLoaf%2BCake%2B056.jpg" width="266" /></a></div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com2tag:blogger.com,1999:blog-2489450171092139763.post-37716844560800545472015-05-29T06:22:00.000+01:002015-05-29T06:22:00.505+01:00Buckwheat Banana, Peanut Butter & Chocolate Chip Pancakes with Chocolate Mousse: An Amazing Breakfast Treat<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FbNdGpbuzQY/VWdDNG4FjHI/AAAAAAAAIV8/WTKqQsgW3U0/s1600/Banana%2BChoc%2BMousse%2BPancakes%2B028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-FbNdGpbuzQY/VWdDNG4FjHI/AAAAAAAAIV8/WTKqQsgW3U0/s400/Banana%2BChoc%2BMousse%2BPancakes%2B028.jpg" width="400" /></a></div>
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I’ve said it plenty of time before, breakfast is my
favourite meal of the day. I’m usually pretty varied with my breakfasts, while
keeping things fairly healthy. Since moving to <st1:city w:st="on">London</st1:city> my breakfasts have mostly consisted of
cereal and a piece of fruit that I can eat quickly before heading out to work.
I’ve made myself porridge twice but it’s definitely not been up to my usual
standards.</div>
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<br /></div>
<div class="MsoNormal">
This weekend, I decided to treat myself to an extra special
breakfast – pancakes! I still need to gather a wider range of ingredients for
my baking cupboard, but did had an overripe banana and a few chocolate chips
and a bag of buckwheat flour at my disposal, so banana chocolate chip pancakes
was it was to be.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vjpwU-l_mK4/VWdDOBseyoI/AAAAAAAAIWE/ipkrC-Sb1H8/s1600/Banana%2BChoc%2BMousse%2BPancakes%2B008b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="http://3.bp.blogspot.com/-vjpwU-l_mK4/VWdDOBseyoI/AAAAAAAAIWE/ipkrC-Sb1H8/s400/Banana%2BChoc%2BMousse%2BPancakes%2B008b.jpg" width="400" /></a></div>
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<br /></div>
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Banana is the magic ingredient here, as not only did it add
natural sweetness to the pancake mix but also replaced the egg in the batter,
adding moistness and binding properties. I also had the last remnants of a jar
of peanut butter so in that went too, along with a pinch of mixed spice which
always compliments the flavour of banana. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-VAfkaFWXxnU/VWdDPPv1EpI/AAAAAAAAIWM/M7xP8Fn-l24/s1600/Banana%2BChoc%2BMousse%2BPancakes%2B027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-VAfkaFWXxnU/VWdDPPv1EpI/AAAAAAAAIWM/M7xP8Fn-l24/s400/Banana%2BChoc%2BMousse%2BPancakes%2B027.jpg" width="281" /></a></div>
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<br /></div>
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While the pancakes were cooking I hunted for something to
serve them with and hit a snag. I had no yoghurt, jam, sauce, syrup, nutella,
berries, or any more peanut butter with which to serve them. I could have eaten
them on their own but I like dipping or spreading my pancakes with something –
it’s part of the enjoyment of eating them. Then I saw a small glass of
<a href="http://appleandspice.blogspot.co.uk/2012/10/intensely-chocolaty-mousse.html" target="_blank">chocolate mousse </a>that I’d made earlier in the week…..ohhhh chocolate mousse on
warm pancake, that would work!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-m2IA1--ecC8/VWdDQtnp5LI/AAAAAAAAIWU/yxZbVIOumYE/s1600/Banana%2BChoc%2BMousse%2BPancakes%2B007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-m2IA1--ecC8/VWdDQtnp5LI/AAAAAAAAIWU/yxZbVIOumYE/s400/Banana%2BChoc%2BMousse%2BPancakes%2B007.jpg" width="265" /></a></div>
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<br /></div>
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I assembled the pancakes, added a dollop of the dark
chocolate mousse and scurried away to my room to eat them in bed. Warm pancakes
with chunks of sweet banana, melty chocolate chips served with cold light and
airy dark chocolate mousse is amazing! I believe that all pancakes should be
served with chocolate mousse in future. The combination is fantastic! The light
airy mousse was rich and silky smooth while being the perfect soft and
spreadable consistency. The little bubbles dissolving in the mouth and melting
into the warm pancakes. Best thing I’ve eaten all week! </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-NFNdg7aXN_I/VWdDR38zgFI/AAAAAAAAIWc/5GvZVlqfPeI/s1600/Banana%2BChoc%2BMousse%2BPancakes%2B017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-NFNdg7aXN_I/VWdDR38zgFI/AAAAAAAAIWc/5GvZVlqfPeI/s400/Banana%2BChoc%2BMousse%2BPancakes%2B017.jpg" width="400" /></a></div>
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<br /></div>
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I happily devoured the lot and didn’t feel the remotest bit
guilty about eating chocolate mousse for breakfast. The pancakes themselves are
egg-less, butter-less and sugar-less so I feel justified in being a bit more
extravagant with the accompaniment. The <a href="http://appleandspice.blogspot.co.uk/2012/10/intensely-chocolaty-mousse.html" target="_blank">chocolate mousse in question</a> is also
dairy free and contains only 40g sugar in the entire recipe (serves 6 and I
only used half of 1) so it didn’t feel too sweet or dessert-like. In fact they
are probably healthier than many sugary cereals or jam slathered slices of
toast people eat for breakfast without batting an eye. Pancakes and chocolate
mousse, who’d have thought?! So so good, you’ve got to try it! </div>
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<br /></div>
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The perfect bank holiday weekend breakfast. I should also
mention It’s an essential requirement to eat them on a tray, in bed, while
still in your PJ’s.</div>
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<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b>Buckwheat Banana, Peanut Butter & Chocolate Chip
Pancakes with Chocolate Mousse</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mA00e1p9dN4/VWdDTCDOXCI/AAAAAAAAIWk/Jjz5-TLYbbU/s1600/Banana%2BChoc%2BMousse%2BPancakes%2B028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-mA00e1p9dN4/VWdDTCDOXCI/AAAAAAAAIWk/Jjz5-TLYbbU/s400/Banana%2BChoc%2BMousse%2BPancakes%2B028.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Ingredients</span></div>
<div class="MsoNormal">
4 tbsp buckwheat flour</div>
<div class="MsoNormal">
1 tbsp dark chocolate chips</div>
<div class="MsoNormal">
½ tsp mixed spice</div>
<div class="MsoNormal">
½ tsp baking powder</div>
<div class="MsoNormal">
1 large banana (¾ batter and ¼ to serve)</div>
<div class="MsoNormal">
1 tbsp smooth peanut butter</div>
<div class="MsoNormal">
4-6 tbsp milk<span style="color: #cc0000;"><b>*</b></span></div>
<div class="MsoNormal">
1 tsp oil</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">To Serve</span></div>
<div class="MsoNormal">
Banana slices</div>
<div class="MsoNormal">
Large scoop of <a href="http://appleandspice.blogspot.co.uk/2012/10/intensely-chocolaty-mousse.html" target="_blank">chocolate mousse</a></div>
<div class="MsoNormal">
OR, chocolate sauce, nutella, yogurt, peanut butter, fruit
compote, maple syrup etc</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Heat the oven to 75C and place a plate inside to warm up.</div>
<div class="MsoNormal">
Weigh the buckwheat flour, chocolate chips, mixed spice and
baking powder into a small mixing bowl.</div>
<div class="MsoNormal">
Slice the banana into thin slices and reserve 5-6 slices for
serving. Roughly chop the remaining banana and add to the dry mix.</div>
<div class="MsoNormal">
Add the peanut butter on top along with 4 tbsp milk. Mix to
form a batter. Add more milk as required until you have a thick batter that
will drop off the end of the spoon, but is not too runny.</div>
<div class="MsoNormal">
Heat the oil in a large frying pan. Spoon the batter into
the pan in 4 blobs to form 4 pancakes, leaving room between each one.</div>
<div class="MsoNormal">
Allow to cool gently for 1 minute, until bubbles start to
appear on the surface and the edges are just set. Flip each pancake over
quickly and allow to cool for a further 30-45 seconds until lightly golden and
cooked through.</div>
<div class="MsoNormal">
Serve the pancake on the warmed plate. Top with the slices
of reserved banana and extra toppings or your choice. It’s just to have
something spreadable or dippy to eat them with – yoghurt, compote, mousse,
cream, sauce etc.</div>
<div class="MsoNormal">
Eat and enjoy – preferably on a tray in bed for a relaxing
treat </div>
<div class="MsoNormal">
Serves 1 – easily doubled.</div>
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<br /></div>
<br />
<div class="MsoNormal">
<b><span style="color: #cc0000;">*Note: </span></b>Replace the milk with almond or coconut milk to make
these pancakes dairy free and vegan too! Also, make sure your baking powder and
buckwheat flour are gluten free, as some are not.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ZuSeMfUQF7g/VWdDUhMzcFI/AAAAAAAAIWs/nLF8YzteqHw/s1600/Banana%2BChoc%2BMousse%2BPancakes%2B011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-ZuSeMfUQF7g/VWdDUhMzcFI/AAAAAAAAIWs/nLF8YzteqHw/s400/Banana%2BChoc%2BMousse%2BPancakes%2B011.jpg" width="311" /></a></div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com4tag:blogger.com,1999:blog-2489450171092139763.post-66760657601633064452015-05-20T20:36:00.000+01:002015-05-20T20:36:05.656+01:00Dinner at Dishoom & One Mind Blowing Dessert<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-EyI3GeXxTy8/VVzgrVUP2VI/AAAAAAAAIUk/4ZUxlLeMSrY/s1600/Dishoom%2BMay15%2B%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://1.bp.blogspot.com/-EyI3GeXxTy8/VVzgrVUP2VI/AAAAAAAAIUk/4ZUxlLeMSrY/s400/Dishoom%2BMay15%2B%25283%2529.jpg" width="400" /></a></div>
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Last week I met my sister for dinner at <a href="http://www.dishoom.com/kings-cross/" target="_blank">Dishoom</a> near Kings
Cross. Dishoom is a modern representation of the old traditional Iranian cafes of
<st1:city w:st="on">Bombay</st1:city>. A very unique
and flavoursome style of Indian food, unlike any of the so-called ‘traditional’
Indian dishes we commonly think of in the <st1:country-region w:st="on">UK</st1:country-region>. They now have a few branches in
<st1:city w:st="on">London</st1:city>, with
the Kings Cross one being located in a large old warehouse which gives it a
great atmosphere and impact the minute you walk through the door. High
ceilings, exposed brick, hanging lights and multi floored dining areas.</div>
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<br /></div>
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The King Cross branch don’t take bookings and as we
discovered, it’s incredibly popular. My advice if you want to eat before 8pm is
to get there early. We arrived at around 6:15pm on a Tuesday evening and were 4<sup>th</sup>
in the queue to even be let through the door! There was a server with a
clipboard taking names and giving you an EET (Estimated Eating Time) and when
we got to the front we were told there was 1hr 20min wait for a table – you
what?!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-LKyYhS1tQR8/VVzgqktaa1I/AAAAAAAAIUg/C63OKwe5_k0/s1600/Dishoom%2BMay15%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-LKyYhS1tQR8/VVzgqktaa1I/AAAAAAAAIUg/C63OKwe5_k0/s400/Dishoom%2BMay15%2B%25281%2529.jpg" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
As we dithered over whether to stay (we were both very
hungry had had been up since the small hours) we were served a complimentary
glass of hot sweet house chai tea and told we were welcome to wait in the bar
where we could get drinks and nibbles. We had both heard such glowing reviews
of the restaurant that we decided to stay (fyi it’s worth the wait!) </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-vYMjCL0JZOo/VVzgtgoCvFI/AAAAAAAAIVU/NKHRLq2oAOU/s1600/Dishoom%2BMay15%2B%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-vYMjCL0JZOo/VVzgtgoCvFI/AAAAAAAAIVU/NKHRLq2oAOU/s320/Dishoom%2BMay15%2B%25288%2529.jpg" width="205" /></a></div>
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<br /></div>
<div class="MsoNormal">
The bar area is downstairs/underground and poorly lit.
Rather than seeming dingy, this gave it an exciting, hushed yet relaxing feel.
I drank a couple of sweet spicy chai teas which was the perfect pick-me-up I
needed after a long day, and my sister C had a delicious watermelon cocktail.
We shared one of the two bar snacks on offer, described as crunchy banana chips
and dips. These were amazing and so addictive. We wanted to save ourselves for
the meal but couldn’t stop eating them. The banana chips were thin and crunchy
and lightly spiced with chilli. They were accompanied by a fresh onion salsa, a
wedge of lime and then 3 little dips. A spiced tomato chutney, some sort of
sweet & sour tamarind combo and a yummy fresh mint chutney. We couldn’t
decided which was our favourite, each was so different and tasty.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-vr1NlF_zky4/VVzgsHCj2ZI/AAAAAAAAIVA/9rzblmxGeJk/s1600/Dishoom%2BMay15%2B%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="http://4.bp.blogspot.com/-vr1NlF_zky4/VVzgsHCj2ZI/AAAAAAAAIVA/9rzblmxGeJk/s400/Dishoom%2BMay15%2B%25285%2529.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the end our table was ready after only an hour wait, so
not too bad and the drinks and spicy banana chips had kept us more than
satisfied. Dishoom are also very well know for their impressive choice of
gluten free options. I should think nearly half the <a href="http://www.dishoom.com/kings-cross/" target="_blank">menu</a> was gluten free, and
naturally gluten free rather than having to be specially adapted which was
fantastic.</div>
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<br /></div>
<div class="MsoNormal">
We had a hard choice choosing what to try from the <a href="http://www.dishoom.com/kings-cross/" target="_blank">menu</a>,
everything sounded delicious and so authentic. You could have everything from
Pau Bhaji - traditional warm buttery bread rolls stuffed with mashed curried
vegetables, Prawn Koliwada – prawns in tamarind and date chutney, Black Lentil
Daal – a house specialty and even Nalli Nihari with Bheja – a spicy lamb dish
complete with lambs brains (yes really!)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As C is so lovely she agreed that we choose two mains that
were gluten free so we could both have a taste of each, and then some sides. I
went for the house black daal which is one of their signature dishes. It’s
simmered for over 24 hours to allow the spices and flavours to fully develop
and blend, now that’s dedication! The black lentils give it a dark mysterious
colour and the flavour was rich, spicy and surprisingly smoky. It had a complex
multi layered range of aromatic flavours that was unique. Cardamom, cinnamon,
something smoky and then a bit of aniseed tang combined with the thick earthy lentils.
The best daal I’ve ever had and so soothing and comforting. I’d love to have a
bowl of this waiting for me after a tiring day at work. I also had a bowl of
green veg which again was deliciously flavoured with chilli and fresh lime, I’m
going to try adding this combo on my veg at home. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NDIjoSqW4_4/VVzgsrRAtnI/AAAAAAAAIU4/lFJNAFa4EYc/s1600/Dishoom%2BMay15%2B%25286%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="http://3.bp.blogspot.com/-NDIjoSqW4_4/VVzgsrRAtnI/AAAAAAAAIU4/lFJNAFa4EYc/s400/Dishoom%2BMay15%2B%25286%2529.jpg" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
We also had the Mahi Tikka which was fish in a lightly
spiced yoghurt marinade before being cooked in a tandoor. This had quite a
delicate subtle flavour which didn’t overpower the fish. However, the flavours
here too were multi layered and unique, not hot and spicy, but more fragrant
and aromatic. There were some spices in our dishes I’ve never tasted before and
couldn’t identify. It really made for a delicious and special meal. As the fish
is not a saucy dish we had some raita on the side (a colossal amount) and C also
enjoyed a paper thin freshly cooked roti. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-KvWm2B02YLo/VVzgtHYMKrI/AAAAAAAAIVY/1FejkKETgoY/s1600/Dishoom%2BMay15%2B%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://3.bp.blogspot.com/-KvWm2B02YLo/VVzgtHYMKrI/AAAAAAAAIVY/1FejkKETgoY/s400/Dishoom%2BMay15%2B%25287%2529.jpg" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
We were quite full at this point but couldn’t resist the
chance to sample some of the desserts. These too were very impressive with
everything apart the intriguing sounding pineapple black pepper crumble being
gluten free!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
C chose mango Kulfi on a stick. This was the richest,
creamiest, freshest sort of ice cream you can imagine, presented in a pointy
spire for good measure (apparently this shape is traditional. Much more
exciting than the <st1:country-region w:st="on">UK</st1:country-region>’s
boring cheap choc-ice blocks). You could tell it was made with real mango, it
was very fresh and fruity. The perfect tongue soother and sweet treat after a
meal. C happily devoured the lot. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-AfPQY_kVvcA/VVzgt-iE1qI/AAAAAAAAIVQ/ewzyI6P-GNo/s1600/Dishoom%2BMay15%2B%25289%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-AfPQY_kVvcA/VVzgt-iE1qI/AAAAAAAAIVQ/ewzyI6P-GNo/s400/Dishoom%2BMay15%2B%25289%2529.jpg" width="270" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I decided to be daring and go for the most unusual and
intriguing sounding desert I have ever heard of, Kala Khatta Gola Ice. Frozen ice
flakes steeped in <a href="http://en.wikipedia.org/wiki/Garcinia_indica" target="_blank">kokum fruit</a> syrup, with chilli, lime, white and black salt
and fresh blueberries. The waiter actually tried to dissuade me from having it
– well maybe not dissuade, but warn me. He said a lot of people don’t like it
and that it’s very unique. I said it sounded so interesting I had to try it. He
looked a little dubious and said they wouldn’t mind if I didn’t like it. As he
walked away my sister and I exchanged looks, what had I let myself in for?!</div>
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<br /></div>
<div class="MsoNormal">
It arrived looking like a harmless tall glass of ruby purple
coloured ice chips topped with blueberries. I took my first spoonful and….my
mind exploded. Apparently my face was a picture of shock, confusion, excitement
and then delight. It was so bizarre, so unexpected, such an amazingly mind
blowing assault on my taste buds and senses that I almost felt dizzy. The first
sensation is of cold ice, then an intense sweetness and fruitiness from the
syrup before suddenly whooshing in with a strong whack of fiery chilli, causing
my tongue to tingle and burn while still being cold. Then as you swallow your
mouth is flooded with a strong, almost unpleasantly, salty taste which then rushes
back to sweet fruitiness and a lingering spice. I am not joking when I say I’ve
never experienced anything like it in my life. After getting over the shock I started
to laugh and sat there grinning. WOW!</div>
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<a href="http://4.bp.blogspot.com/-_mmyOqlImhk/VVzgqttSniI/AAAAAAAAIUc/PhAS6WUDAdc/s1600/Dishoom%2BMay15%2B%252810%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-_mmyOqlImhk/VVzgqttSniI/AAAAAAAAIUc/PhAS6WUDAdc/s400/Dishoom%2BMay15%2B%252810%2529.jpg" width="280" /></a></div>
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I went back for another spoonful and it was just as multi layered
and confusing yet delightful as the first. Cold, sweet, spicy, heat, fruity,
salty, sweet, throat burning fire yet freezing cold tongue and a great rush of
emotions. The waiter came over to see what I thought and I told him it was
incredible. He seemed amazed I actually like it. I was grinning like an idiot
and said </div>
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‘I want one every day.’ </div>
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He laughed and said ‘you’re a little crazy, no’ </div>
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I said ‘oh yes’ </div>
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To which he replied ‘well at least your self aware’….and
walked away.</div>
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I’m not sure what to make of that comment, but I’ve decided
to take it as a compliment. I enjoy being unique and different and if it means
I get to experience things such as this dessert then so much the better. I only
managed half the glass, my senses just couldn’t cope after that. I was giddy
all the way home. If you try just one dish – try this one. I don’t care if you
don’t like it – you just have to experience it!! It is truly a memory that will
stay with me for years.</div>
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<a href="http://3.bp.blogspot.com/-PDiJIbV8DWQ/VVzgqm3UY7I/AAAAAAAAIUs/eYRzU24edwo/s1600/Dishoom%2BMay15%2B%252811%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-PDiJIbV8DWQ/VVzgqm3UY7I/AAAAAAAAIUs/eYRzU24edwo/s400/Dishoom%2BMay15%2B%252811%2529.jpg" width="261" /></a></div>
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Fantastic food and a fabulous evening. I can’t recommend <a href="http://www.dishoom.com/kings-cross/" target="_blank">Dishoom</a> highly enough. The breakfasts are also meant to be legendary – I foresee
another visit on the horizon!</div>
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<span style="font-size: 12pt;"><b><span style="color: #cc0000;">Note: </span></b>I visited the restaurant by my own accord and choosing
after hearing good reports about them and their range of gluten free options.
We paid for our meal in full. No one invited us to come, we turned up out of
the blue like any other customer, and I decided to review it based on my own
fantastic experience. All opinions expressed here are my own. </span>Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com3tag:blogger.com,1999:blog-2489450171092139763.post-43463292132238361342015-05-11T06:04:00.000+01:002015-05-11T06:04:00.268+01:00Coeliac Awareness Week & Dinner at Pho <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-SRbW_pi1nDg/VU-nHVOV8gI/AAAAAAAAIUA/hQl8hQYsN-0/s1600/Pho%2BTop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://3.bp.blogspot.com/-SRbW_pi1nDg/VU-nHVOV8gI/AAAAAAAAIUA/hQl8hQYsN-0/s400/Pho%2BTop.jpg" width="400" /></a></div>
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Today is the start of <a href="https://www.coeliac.org.uk/get-involved/awareness-week-2015/" target="_blank">Coeliac Awareness week</a>. Every year it
makes me stop and think about my own diagnosis. I’m not exaggerating when I say
it was life changing, both for the better and worse. However, every year I like
to think it’s getting a little bit better. Along with wider knowledge and awareness
of coeliac disease, means more people are being diagnosed, increasing the
demand for gluten free food in shops, restaurants, supermarkets and even
airlines. This means more gluten free companies, a greater variety of food and
a better quality, both inn terms of taste and nutrition. There are now some
gluten free products on the market that you genuinely wouldn’t know where
gluten free. Others I feel still have some way to go and others are still
distant longing memories….but I’m sure they will be available one day <span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><span style="color: #f1c232;"><b>J</b></span></span></div>
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I recently learnt that Caroline Quentin, of Men Behaving
Badly and <st1:place w:st="on"><st1:placename w:st="on">Jonathan</st1:placename>
<st1:placename w:st="on">Creek</st1:placename></st1:place> fame, has herself
been diagnosed coeliac. I read <a href="http://www.express.co.uk/life-style/health/568815/Men-Behaving-Badly-actress-Caroline-Quentin-poisoning-coeliac-disease?_ga=1.267986574.160742219.1431233535" target="_blank">an interview she gave</a> and I think its one of the
best, most genuine and informative stories I’ve read. If you yourself suspect
you may be coeliac or have a problem with gluten, it’s imperative to go to the
Dr for tests FIRST. Under no circumstances stop eating gluten, you need to have
been eating it in order to get an accurate result and your symptoms could do
down to something different, so don’t self diagnose. </div>
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<b><span style="color: #cc0000;">And now for something completely different</span></b></div>
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I’ve now moved to <st1:city w:st="on">London</st1:city>
after starting my new job, meaning the 4 hour daily commute is no more – yay!
I’m now living in a lovely house with 6 new flat mates. I feel quite settled in
the area already but sharing with so many people means I haven’t been able to
being all my ‘stuff.’ I’ve also had no time to do any baking yet (not to
mention lack of tins etc), it may take a few weeks, but rest assured I will be
baking again soon!</div>
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To celebrate my move to <st1:city w:st="on">London</st1:city> I went out with a friend for dinner.
We chose a restaurant called <a href="http://www.phocafe.co.uk/" target="_blank">Pho</a> as it was close to work and we both love Vietnamese,
oriental flavours. This turned out to be a fantastic choice and upon arrival I
was told that apart from the steamed buns (fair enough), I could have any other
dish on the <a href="http://www.phocafe.co.uk/our-food/our-menu/" target="_blank">menu</a> – most of it naturally gluten free. Wow, what choice and I was
impressed they knew exactly what I meant when I said ‘gluten free’</div>
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The restaurant was quite compact, but we got a nice table
for two and enjoyed carrot, apple and ginger juice while perusing the menu. I
liked the vast selection of chilli dressings and sauces on the table for you to
spice up your dinner if you liked.</div>
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<a href="http://4.bp.blogspot.com/-4kSc437vQV8/VU-nHr8cW7I/AAAAAAAAITs/WxGGqT4zetc/s1600/Pho.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-4kSc437vQV8/VU-nHr8cW7I/AAAAAAAAITs/WxGGqT4zetc/s400/Pho.jpg" width="251" /></a></div>
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I decided on two smaller dishes to make my main. Summer
rolls to start, which are just like spring rolls, only made with a sticky,
chewy rice wrapper rather than a crisp wheaty one. I’ve heard lots about them
but had never tried them until now. They are stuffed with veg, rice noodles,
mint and your choice of extra veg or prawns. There was a choice of chilli sauce
or spiced peanut sauce, I was dithering over the choice and the waitress kindly
bought me both. My favourite by far was the peanut one. Nutty, creamy and with
a gentle kick. Delicious.</div>
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<a href="http://3.bp.blogspot.com/-EXF-fsal33E/VU-nGkN5sII/AAAAAAAAITk/4ULbGWInAMM/s1600/Pho%2B(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-EXF-fsal33E/VU-nGkN5sII/AAAAAAAAITk/4ULbGWInAMM/s400/Pho%2B(1).jpg" width="265" /></a></div>
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The Summer Rolls were great. Very fresh and packed with
crunchy crisp veg and I loved the chewy rice wrapper. A little hard to eat with
chopsticks, but fun.</div>
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For the main I had a green mango salad with citrus dressing
and peanuts. Again another dish I’d never had before. You don’t eat it and
think ‘mango’ its green mango meaning it’s crunchy and shredded in strips. It
adds just a subtle fruity note, but more salad than fruit. The dressing was
amazing. At first it was very zingy and citrusy, then as I ate more I got
little hits of chilli coming through. I love that. It doesn’t look that special
on the plate, but there were hidden layers.</div>
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<a href="http://1.bp.blogspot.com/-2whwc8LXmDg/VU-nGoH78wI/AAAAAAAAITo/ILv8ltR_wmM/s1600/Pho%2B(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-2whwc8LXmDg/VU-nGoH78wI/AAAAAAAAITo/ILv8ltR_wmM/s400/Pho%2B(2).jpg" width="257" /></a></div>
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My dining partner went for a big bowl of Chicken Pho – an
iconic dish which is described as: “Pho [ pronounced fuh] is the
Vietnamese national dish; an aromatic, nutritious and delicious rice noodle
soup served with a side plate of fresh herbs and chilli to add as you please.
The addition of these herbs and table condiments is an essential part of eating
phở and adds another dimension to the dish - our chilli paste for a kick, fish
sauce for extra saltiness, garlic vinegar for sourness.” </div>
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She loved it and it was such a huge portion she couldn’t
quite finish it.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ZZ-KGqqqr2k/VU-nGmM1m2I/AAAAAAAAITg/HEzpAKS6fgo/s1600/Pho%2B(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ZZ-KGqqqr2k/VU-nGmM1m2I/AAAAAAAAITg/HEzpAKS6fgo/s400/Pho%2B(3).jpg" width="267" /></a></div>
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We were both very impressed. The whole meal came to £12 each
and they do takeaways too if you don’t have time to sit and want to grab
something on the go. They have a few locations in <st1:city w:st="on">London</st1:city> and I’d be happy to visit one again. It’s
so nice to get something so fresh and tasty as a quick option. Plus, extra
bonus points for most of it being gluten friendly – hurrah!</div>
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<span style="color: #cc0000;"><b><st1:place w:st="on">London</st1:place>
Hints & Tips Please!</b></span></div>
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<a href="http://3.bp.blogspot.com/-x1ai55KRx-w/VU-nIIKXidI/AAAAAAAAIT0/HWW1EBT2tso/s1600/Pho7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://3.bp.blogspot.com/-x1ai55KRx-w/VU-nIIKXidI/AAAAAAAAIT0/HWW1EBT2tso/s400/Pho7.jpg" width="400" /></a></div>
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As I’m new to <st1:place w:st="on">London</st1:place>
I’d love any hints of tips of nice (affordable) places to eat that offer some
good gluten free options. Restaurants, food markets, little cafes, hidden gems,
places for cake or lunch on the run etc. I’m open to anything including raw,
vegan, veggie, sushi (hold the meat through please). All advice welcome. The
areas I visit most are Kings Cross, Farringdon, <st1:placename w:st="on">Kentish</st1:placename>
<st1:placetype w:st="on">Town</st1:placetype>, <st1:place w:st="on">Camden</st1:place></div>
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Thanks <span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><span style="color: #f1c232;"><b>J</b></span></span></div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com3tag:blogger.com,1999:blog-2489450171092139763.post-7385605374152777682015-05-04T09:36:00.000+01:002015-05-04T09:36:00.560+01:00Gluten Free Fair Trade Marmalade Steamed Sponge with Fresh Vanilla Bean Crème Anglaise (custard)<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-Y7lQdNItwrA/VUXO1b5YRlI/AAAAAAAAIRw/BjLgtBfxiAk/s1600/Main%2BPhoto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Y7lQdNItwrA/VUXO1b5YRlI/AAAAAAAAIRw/BjLgtBfxiAk/s1600/Main%2BPhoto.jpg" height="265" width="400" /></a></div>
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Steamed sponge puddings are my ideal dessert when the nights
are chilly and drizzly or when I am simply in need of something comforting. Is
there anything more nostalgic and comforting than a steaming hot sponge topped
with sweet sticky jam and lashing of custard? It’s the food equivalent of a
hug.</div>
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Raspberry jam or golden syrup are the classic childhood
steamed sponges, but I’ve given mine a more modern twist by using Seville
orange marmalade in place of the jam, while the sponge contains dark mucovado
sugar, ginger and a little extra marmalade. This gives the sponge a deeper,
almost burnt caramel flavour with just a hint of warming ginger which goes
brilliantly with the bittersweet marmalade and prevents it being too sweet.
Dousing it with a creamy fresh vanilla bean speckled crème anglaise (custard)
really elevates this pud to a level almost deemed sophisticated, but you can of
course serve it with the instant Birds custard (just like my mum used to) if
you want full on nostalgia.</div>
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<a href="http://2.bp.blogspot.com/-hKOSeaDrno0/VUXO-rCP3_I/AAAAAAAAIR4/mXQJttjSmZc/s1600/Custard%2BStep%2B6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hKOSeaDrno0/VUXO-rCP3_I/AAAAAAAAIR4/mXQJttjSmZc/s1600/Custard%2BStep%2B6.jpg" height="400" width="400" /></a></div>
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Grab yourself a spoon and a slice of steaming hot, lightly
spiced sponge with its glossy sticky marmalade topping; pour over pools of
creamy fragrant vanilla infused custard, snuggle into your favourite chair and
enjoy!</div>
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</div>
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<a href="http://4.bp.blogspot.com/-62q6P_tRARA/VUXPFdFPKmI/AAAAAAAAISA/drx2FANPtVw/s1600/Pud%2BStep%2B9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-62q6P_tRARA/VUXPFdFPKmI/AAAAAAAAISA/drx2FANPtVw/s1600/Pud%2BStep%2B9.jpg" height="400" width="400" /></a></div>
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<span style="background: white;">I made this gluten free
<a href="http://www.wayfair.co.uk/Inspiration/Gluten-Free-Marmalade-Steamed-Sponge-and-Fresh-Vanilla-Cr%C3%A8me-Anglaise-E8689" target="_blank">steamed marmalade sponge with </a></span><a href="http://www.wayfair.co.uk/Inspiration/Gluten-Free-Marmalade-Steamed-Sponge-and-Fresh-Vanilla-Cr%C3%A8me-Anglaise-E8689" target="_blank">crème anglaise</a> <span style="background: white;">(or custard!) for the recipe inspiration section of <a href="http://www.wayfair.co.uk/" target="_blank">Wayfair</a>. They
challenged me to create a recipe using some of their amazing selection of
cookery and bakery equipment to celebrate <a href="http://wfto.com/events/world-fair-trade-day-2015" target="_blank">World Fair Trade Day</a> on 9<sup>th</sup>
May. There are now lots of fair-trade products available in the shops and this
one makes use of fair-trade sugar and a jar of fair-trade marmalade, j</span>ust
look out for the <a href="http://www.fairtrade.org.uk/en/buying-fairtrade" target="_blank">Fair Trade symbol</a> on packs. This symbol means the farmers are
paid a fair price for their products<span style="background: white;"><o:p></o:p></span></div>
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<span style="background: white;">Next week is also the start
of <a href="https://www.coeliac.org.uk/get-involved/awareness-week-2015/" target="_blank">Coeliac Awareness week</a> (11<sup>th</sup> – 17<sup>th</sup> May) another event
close to my heart, so it’s a fitting recipe all round.<o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-3-oBxY7d0ac/VUXPL446h7I/AAAAAAAAISI/LA_tnwiXrbM/s1600/Pud%2BStep%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3-oBxY7d0ac/VUXPL446h7I/AAAAAAAAISI/LA_tnwiXrbM/s1600/Pud%2BStep%2B4.jpg" height="400" width="400" /></a></div>
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If marmalade is not your thing, you can replace this with
the jam of your choice, or even lemon curd, golden syrup, mincemeat or chunks
of fresh fruit. Get creative with the spices and flavours too by adding
cinnamon, cocoa powder, chocolate chips or lemon zest to make it your own.<span style="background: white;"><o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-Y5NhFOETgjo/VUXPR1Rg9EI/AAAAAAAAISQ/8fmAqzg6ZMY/s1600/Pud%2BStep%2B7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Y5NhFOETgjo/VUXPR1Rg9EI/AAAAAAAAISQ/8fmAqzg6ZMY/s1600/Pud%2BStep%2B7.jpg" height="400" width="400" /></a></div>
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<span style="background: white;">You can see the<a href="http://www.wayfair.co.uk/Inspiration/Gluten-Free-Marmalade-Steamed-Sponge-and-Fresh-Vanilla-Cr%C3%A8me-Anglaise-E8689" target="_blank"> full recipe here.</a><o:p></o:p></span></div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com3tag:blogger.com,1999:blog-2489450171092139763.post-81601583089175870342015-04-20T11:43:00.000+01:002015-04-21T06:46:17.174+01:00No Bake Lemon & Blueberry Ricotta Cheesecake Shots<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Hy8fF3edOoo/VTTXwo7EexI/AAAAAAAAIP8/kuAvNJNaSw8/s1600/Blueberry%2BLemon%2BCheesecake%2BPots%2B018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Hy8fF3edOoo/VTTXwo7EexI/AAAAAAAAIP8/kuAvNJNaSw8/s1600/Blueberry%2BLemon%2BCheesecake%2BPots%2B018.jpg" height="400" width="265" /></a></div>
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I’m still here! I can’t believe I haven’t posted for over 3
weeks. I don’t know where the days have gone. The reason for my absence is I’ve
started a great new job in London!
Getting to grips with the new job and commuting back and forth has sort of
taken over my life lately, but I love it. Incidentally if anyone knows of a
friend with a spare room to rent in London
please email – I’m desperate to move closer. At the moment I’m spending up to 4
hours a day just commuting, which is no fun. I’ve not yet had time to explore London and all its
fabulous foodie places but I’m sure a few will start to appear in the next few
months.</div>
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Anyway, back to something tasty and more food related. These
little lemon and blueberry creamy ricotta desserts are the result of buying a
little punnet of blueberries in the reduced section and needing to do something
with them. They were a little on the squishy side and so turning them into a
compote seemed the best solution. I love the deep dark purple colour and found
this really intensified the blueberry flavour too. </div>
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<a href="http://4.bp.blogspot.com/-e_kQNw1Tm_8/VTTXxExKwFI/AAAAAAAAIQI/P4Uhbj5AbP4/s1600/Blueberry%2BLemon%2BCheesecake%2BPots%2B001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-e_kQNw1Tm_8/VTTXxExKwFI/AAAAAAAAIQI/P4Uhbj5AbP4/s1600/Blueberry%2BLemon%2BCheesecake%2BPots%2B001.jpg" height="400" width="265" /></a></div>
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I liked the idea of using the blueberry compote on top of
cheesecake, only problem was, at the time my house was a cheesecake free zone
and I didn’t have time to bake one. Instead I combined a tub of ricotta with
some cream cheese and a bit of lemon. Spooned this into glasses and topped it
with the compote to make a very light and fresh tasting cheesecake-style shot.</div>
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<a href="http://4.bp.blogspot.com/-FSxu6zHV2LM/VTTX0OfjH8I/AAAAAAAAIQU/NWNyfQwPcGs/s1600/Blueberry%2BLemon%2BCheesecake%2BPots%2B015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-FSxu6zHV2LM/VTTX0OfjH8I/AAAAAAAAIQU/NWNyfQwPcGs/s1600/Blueberry%2BLemon%2BCheesecake%2BPots%2B015.jpg" height="265" width="400" /></a></div>
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You could also add a biscuit base of the glasses first if
you like, but I chose instead to serve it with some little biscuits for dunking
and scooping. I made these by cutting out circles from some leftover pastry I
had from baking <a href="http://appleandspice.blogspot.co.uk/2015/03/raspberry-meringue-pie-with-lime.html" target="_blank">this meringue pie</a> recently. What was essentially a dessert of
leftovers turned out to be very tasty treat.</div>
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<a href="http://2.bp.blogspot.com/-M-umnHAF1Yk/VTTX03n_bcI/AAAAAAAAIQc/hRcjnClxlsI/s1600/Blueberry%2BLemon%2BCheesecake%2BPots%2B033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-M-umnHAF1Yk/VTTX03n_bcI/AAAAAAAAIQc/hRcjnClxlsI/s1600/Blueberry%2BLemon%2BCheesecake%2BPots%2B033.jpg" height="265" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
The ricotta made the ‘cheesecake’ part lighter and more
softly set than if I’d used all cream cheese. This made it more spoonable and
scoopable and resulted in a nice light dessert. Sometimes cheesecake can be a
bit rich after a big meal but these were perfect. </div>
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<a href="http://2.bp.blogspot.com/--YihhjeGExE/VTTX1UnMINI/AAAAAAAAIQY/A8pQqxD2M_s/s1600/Blueberry%2BLemon%2BCheesecake%2BPots%2B031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--YihhjeGExE/VTTX1UnMINI/AAAAAAAAIQY/A8pQqxD2M_s/s1600/Blueberry%2BLemon%2BCheesecake%2BPots%2B031.jpg" height="400" width="265" /></a></div>
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<br /></div>
<div class="MsoNormal">
I always like the combination of blueberry and lemon
together, it’s so fresh and summery. I purposely made these not that sweet too,
allowing the fruity blueberries and the zing from the lemon to shine through. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">No Bake Lemon & Blueberry Ricotta Cheesecake Shots</span></b></div>
<span style="color: #cc0000;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-FVK2vZmlBzc/VTTX2tYboyI/AAAAAAAAIQo/L_-1jCWLwvc/s1600/Blueberry%2BLemon%2BCheesecake%2BPots%2B010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FVK2vZmlBzc/VTTX2tYboyI/AAAAAAAAIQo/L_-1jCWLwvc/s1600/Blueberry%2BLemon%2BCheesecake%2BPots%2B010.jpg" height="400" width="271" /></a></div>
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<span style="color: #cc0000;">Blueberry Compote</span></div>
<div class="MsoNormal">
150g blueberries</div>
<div class="MsoNormal">
Juice of ½ lemon</div>
<div class="MsoNormal">
2 tbsp water</div>
<div class="MsoNormal">
1 tbsp honey</div>
<div class="MsoNormal">
1 tsp cornflour</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Lemon Ricotta Base</span></div>
<div class="MsoNormal">
250g ricotta cheese</div>
<div class="MsoNormal">
150g cream cheese</div>
<div class="MsoNormal">
Zest of 1 lemon</div>
<div class="MsoNormal">
Juice of ½ lemon</div>
<div class="MsoNormal">
2-3 tbsp icing sugar</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">To Serve </span></div>
<div class="MsoNormal">
Gluten free biscuits or pastry rounds </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Start by making the blueberry compote. Zest the lemon and
set it aside to use in the cheesecake base later.</div>
<div class="MsoNormal">
Place the blueberries, lemon juice, water and honey into a
small pan. Heat gently until the blueberries have started to soften, pop and
release all their juices. Simmer for a few minutes until the fruit is broken
down.</div>
<div class="MsoNormal">
Mix the cornflour in a small bowl with a few drops of water
until dissolved. Stir half of this into the blueberry mixture and simmer for 30
seconds. If it still seems a little runny, add a little more of the cornflour
mix. It will thicken on cooling so you want it to stay softly set, it should be
slightly thickened but not jam-like.</div>
<div class="MsoNormal">
Set aside to cool.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make the ricotta layer. Using a spatula, beat together the
ricotta and cream cheese until well combined (the ricotta will mean it won’t go
completely smooth). Add the lemon zest and icing sugar and beat to combine. Add
some of the lemon juice, mix well and taste. Add more lemon or sugar depending
on your preference. Don’t add too much lemon juice or it may go too sloppy.</div>
<div class="MsoNormal">
Divide the mixture between 6 small pretty glasses. Place in
the fridge to firm up for at least an hour before spooning over the blueberry
compote. If you have time, chill again for another hour.</div>
<div class="MsoNormal">
These can be made the day before. Serve with tiny spoons and
little biscuits for scooping.</div>
<div class="MsoNormal">
Makes 6 small glasses</div>
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Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com5tag:blogger.com,1999:blog-2489450171092139763.post-42812217843411365112015-03-28T08:06:00.000+00:002015-03-28T08:06:45.239+00:00Intense Flourless Chocolate Cognac Truffle Cake with Miniature Easter Mini Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-iJfvnpsj6oA/VRVsKMp62jI/AAAAAAAAIOw/87x3XGM5Zj0/s1600/Choc%2BTruffle%2BCake%2B066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-iJfvnpsj6oA/VRVsKMp62jI/AAAAAAAAIOw/87x3XGM5Zj0/s1600/Choc%2BTruffle%2BCake%2B066.jpg" height="262" width="400" /></a></div>
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Easter is only a few days away and I had a hankering for
something chocolaty. Usually when you say ‘chocolate’ and ‘Easter’ to someone
in the same sentence they will think of milky supermarket Easter eggs in their
shiny coloured foil. While these are undoubtedly pretty, they don’t really hit
the chocolate treat mark for me. Even as a child when I was given Easter eggs
my mum would discovered them still sitting on my bedroom floor at Christmas. So
much so that my relatives stopped bothering to buy them for me or else I simply
handed them out to my siblings. If
I want a chocolate treat these days it often involves a dark, cocoa rich chocolate with my preference
being around 70-85%. (Although I'd never say no to anything <a href="http://www.hotelchocolat.com/uk/" target="_blank">Hotel Chocolat</a> have to offer, hint hint family!). </div>
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<br /></div>
<div class="MsoNormal">
I went on the hunt – an Easter hunt if you will, for a rich
chocolate dessert and decided on a flourless chocolate cake. I’ve had many a
flourless chocolate cake over the years, some better than others. Quite a few
incorporate ground almonds in place of the flour, which while keeping the cake
moist, can sometimes give a slightly grainy texture which is not always desired.
This recipe ticks all the right boxes, it’s nut free, grain free and gluten
free. I tweaked the quantities a bit and added a little splash of cognac for a
boozy hit, as like coffee, I find a drop of alcohol seems to enhance the
richness of chocolate. The result is one amazing dessert.</div>
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<a href="http://1.bp.blogspot.com/-VdA0WtMNNww/VRVsK6zzWGI/AAAAAAAAIO4/9MWtrh-dIjE/s1600/Choc%2BTruffle%2BCake%2B026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VdA0WtMNNww/VRVsK6zzWGI/AAAAAAAAIO4/9MWtrh-dIjE/s1600/Choc%2BTruffle%2BCake%2B026.jpg" height="265" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
‘Cake’ is really the wrong word for this dessert. Torte is
probably more like it, or dense layer of fudgy chocolaty truffley
deliciousness, but that’s a little OTT. However, this is one super rich,
intense chocolate dessert!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5Lg5Eoy417w/VRVsMyP-3fI/AAAAAAAAIPA/wWTtp0sz8Rk/s1600/Choc%2BTruffle%2BCake%2B074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5Lg5Eoy417w/VRVsMyP-3fI/AAAAAAAAIPA/wWTtp0sz8Rk/s1600/Choc%2BTruffle%2BCake%2B074.jpg" height="265" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
The texture is similar to the inside of a giant truffle.
It’s dense, silky smooth and very intense. The cognac really enhances the
richness of the chocolate, giving it a luxurious flavour which isn’t obviously
alcoholic.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-I0n7V6KWZiA/VRVsOzBgHVI/AAAAAAAAIPI/BV1fCeF6yPc/s1600/Choc%2BTruffle%2BCake%2B096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-I0n7V6KWZiA/VRVsOzBgHVI/AAAAAAAAIPI/BV1fCeF6yPc/s1600/Choc%2BTruffle%2BCake%2B096.jpg" height="265" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
There is a serious quantity of chocolate involved, which is
melted with a simple sugar syrup rather than cream for a cleaner more concentrated
chocolate flavour. The ingredients are incorporated with the minimum of
stirring as unlike other flourless chocolate cakes I’ve seen, the idea here is <u>not
to</u> incorporate any air, so no whisking of egg whites are involved. Instead the
cake is gently stirred together and baked in a water bath which results in a softly
set, dense chocolate ganache.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-3OhCeEo1hRg/VRVsPVvjYfI/AAAAAAAAIPM/AGIg0IwGWVg/s1600/Choc%2BTruffle%2BCake%2B054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3OhCeEo1hRg/VRVsPVvjYfI/AAAAAAAAIPM/AGIg0IwGWVg/s1600/Choc%2BTruffle%2BCake%2B054.jpg" height="400" width="265" /></a></div>
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<br /></div>
<div class="MsoNormal">
A light dusting of cocoa, a blob of lightly whipped cream
and a few speckled miniature mini eggs are all that’s required to finish this
Easter inspired dessert. I’m not normally a fan of plain whipped cream, but here
it adds a nice lightness and contrast against the richness of the chocolate.</div>
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<a href="http://4.bp.blogspot.com/-oDgPahW4B6w/VRVsRvqF3II/AAAAAAAAIPY/7ePsvw_Sss0/s1600/Choc%2BTruffle%2BCake%2B067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oDgPahW4B6w/VRVsRvqF3II/AAAAAAAAIPY/7ePsvw_Sss0/s1600/Choc%2BTruffle%2BCake%2B067.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
You only need small slices for a serious chocolate hit. The
edges are slightly fudgy while the centre stays gloriously smooth and
truffle-like. A fork glides through it like a hot knife through butter and each
bite melts into an indulgently chocolaty pool in the mouth. It may be a little
too intense for children, but who says adults can’t enjoy a chocolate treat at
Easter too?! This is going to be my go-to chocolate dessert from now on.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">Intense Flourless Chocolate Truffle Cake / Torte</span></b></div>
<span style="color: #cc0000;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-P5eNhXGeTpM/VRVsURm5tdI/AAAAAAAAIPg/IvquXR5_3M0/s1600/Choc%2BTruffle%2BCake%2B085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-P5eNhXGeTpM/VRVsURm5tdI/AAAAAAAAIPg/IvquXR5_3M0/s1600/Choc%2BTruffle%2BCake%2B085.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Ingredients</span></div>
<div class="MsoNormal">
320g dark chocolate (mix of 60-80% cocoa)</div>
<div class="MsoNormal">
100g butter</div>
<div class="MsoNormal">
200g caster sugar</div>
<div class="MsoNormal">
100ml water</div>
<div class="MsoNormal">
½ tsp salt</div>
<div class="MsoNormal">
5 eggs</div>
<div class="MsoNormal">
45ml cognac or alcohol of choice</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Decoration</span></div>
<div class="MsoNormal">
2 tsp cocoa powder</div>
<div class="MsoNormal">
150ml double cream whipped cream</div>
<div class="MsoNormal">
Easter miniature mini eggs</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Preheat the oven to 180C. Line an 8inch/20cm deep round
springform tin with baking paper and wrap the base and sides in a sheet of
foil.</div>
<div class="MsoNormal">
Break the chocolate into small pieces and place into a large
bowl. Cube the butter, add to the chocolate and set aside.</div>
<div class="MsoNormal">
Add the sugar, water and salt to a saucepan and heat on the
hob until the sugar has dissolved and the liquid has turned clear, stirring
occasionally. Once clear, quickly bring to the boil and then remove from the
heat.</div>
<div class="MsoNormal">
Pour the hot sugar water over the chocolate-butter mixture
and stir gently until everything is melted, smooth and glossy.</div>
<div class="MsoNormal">
Set aside to cool for 5 minutes.</div>
<div class="MsoNormal">
Stir the eggs together in a bowl so they are broken and
combined, but do not whisk. You don’t want to incorporate any air. Stir the
cognac or alcohol of choice into the eggs.</div>
<div class="MsoNormal">
Pour the egg mix gradually into the melted chocolate mix while
stirring together with a spatula. Again do not whisk, you want a smooth thick
batter.</div>
<div class="MsoNormal">
Pour the glossy fudgy chocolate mix into the prepared tin
and gently shake the tin to smooth the top.</div>
<div class="MsoNormal">
Place the tin into a deep baking tray, larger than the cake
tin. Boil the kettle and pour the boiling water into the baking tray so it
comes halfway up the sides of the in. It’s easier to do this when the tray is
placed on the oven shelf. Try not to splash any water onto the cake itself.</div>
<div class="MsoNormal">
Bake for 35-40 minutes until just set. The outside should
look slightly puffed and will have started to have come away from the sides of
the tin. (The middle may still be slightly sunken, but this is fine. It will
level out on cooling.)</div>
<div class="MsoNormal">
Remove the cake from the water bath, take off the outer
layer of foil and leave to cool for 1 hour in the tin. Transfer the cake, still
in the tin, to the fridge and leave to chill for at least 4 hours or preferably
overnight.</div>
<div class="MsoNormal">
When ready to serve, heat a round bladed knife under hot
water, wipe dry and run this around the inside edge of the tin before carefully
releasing the springform tin. Lay a sheet of clingfilm loosely over the top of
the cake (this stops it sticking to the board) and place a chopping board on top,
and flip everything upside down. Remove the base of the tin and the greaseproof
paper. Place a serving plate upside down on the cake and flip it over so it’s
now right side up again. Carefully peel off the clingfilm.</div>
<div class="MsoNormal">
Dust the top of the cake with cocoa powder.</div>
<div class="MsoNormal">
Lightly whip the cream until soft peak stage. Spoon into a
piping bag fitted with a star nozzle and pipe swirls of cream around the edge of
the cake and top with Easter miniature mini eggs or flakes of chocolate.</div>
<div class="MsoNormal">
Cut neat slices using a sharp knife heated in hot water and
quickly dried. Store any leftovers in the fridge.</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Makes 1 x 8inch truffle cake</span><br />
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Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com6tag:blogger.com,1999:blog-2489450171092139763.post-35997446963191380252015-03-21T12:09:00.000+00:002015-03-21T12:09:22.229+00:00Raspberry Meringue Pie with Lime & Pistachio Pastry<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8pbWiVqjq0Y/VQ1Ic78L-EI/AAAAAAAAINU/41Zx0Wz929s/s1600/Raspberry%2BMeringue%2BPie%2B045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8pbWiVqjq0Y/VQ1Ic78L-EI/AAAAAAAAINU/41Zx0Wz929s/s1600/Raspberry%2BMeringue%2BPie%2B045.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
Growing up my mums lemon meringue pie was one of my favourite
Sunday treats. I’ve not eaten one for several years, so when I recently saw a
recipe for raspberry meringue pie I had feelings of both nostalgia and
excitement over childhood favourite with a new twist. I’d heard of lime or
orange meringue pie, even a chocolate meringue pie, but never a raspberry
meringue pie. It looked too delicious to pass up.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This pie is extra special as not only is it filled with a
zingy raspberry curd, but it’s also spiked with lime for an extra fresh kick.
The pastry contains lime, pistachios and brown sugar for a really unique and
delicious meringue pie pastry twist. It smelt unimaginably amazing when it was
baking.</div>
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<a href="http://2.bp.blogspot.com/-nTXBhVmKQ9Y/VQ1IhycabOI/AAAAAAAAINc/OH26ckmBM0s/s1600/Raspberry%2BMeringue%2BPie%2B001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-nTXBhVmKQ9Y/VQ1IhycabOI/AAAAAAAAINc/OH26ckmBM0s/s1600/Raspberry%2BMeringue%2BPie%2B001.jpg" height="288" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Instead of raspberries, you could try using other fruits,
blackcurrants, cherries or mixed forest fruits, but I think raspberries are the
fruit of choice for a truly spectacular magenta coloured curd filling. The
contrast of the vibrant raspberry against the puffy pale meringue topping is
stunning. It gives much more of a wow factor than a lemon meringue pie.</div>
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<a href="http://1.bp.blogspot.com/-xBgE4BxDFYw/VQ1IilTo9UI/AAAAAAAAINo/e8Nc5pPemDo/s1600/Raspberry%2BMeringue%2BPie%2B037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xBgE4BxDFYw/VQ1IilTo9UI/AAAAAAAAINo/e8Nc5pPemDo/s1600/Raspberry%2BMeringue%2BPie%2B037.jpg" height="400" width="265" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This pie tastes delicious eaten when still warm from the
oven, which is how we served it initially, but I wouldn’t recommend this if you
are going for dainty elegant presentation. When hot, the curd is melted, oozy
and gooey, meaning it pools out of the tart when cut. Not exactly photo worthy.
However, leave it to cool, or even better, chill for a few hours in the fridge
and you get a perfectly behaved and sliceable pie, with all the layers staying
distinct. I think this gives a much better impression, see below.</div>
<div class="MsoNormal">
Warm and oozy</div>
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<a href="http://3.bp.blogspot.com/-iVL5RV5kIeg/VQ1IinnBfPI/AAAAAAAAINk/jCeLUmpsm5U/s1600/Raspberry%2BMeringue%2BPie%2B025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-iVL5RV5kIeg/VQ1IinnBfPI/AAAAAAAAINk/jCeLUmpsm5U/s1600/Raspberry%2BMeringue%2BPie%2B025.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chilled and elegant </div>
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<a href="http://4.bp.blogspot.com/-5zmDSBCyemc/VQ1IjFRCJAI/AAAAAAAAINw/Mj3avLIsGNw/s1600/Raspberry%2BMeringue%2BPie%2B042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5zmDSBCyemc/VQ1IjFRCJAI/AAAAAAAAINw/Mj3avLIsGNw/s1600/Raspberry%2BMeringue%2BPie%2B042.jpg" height="400" width="265" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Leaving the pie to chill also allows the flavours to
develop. The lime and raspberry mingle together well and the subtle nuttiness
of the pistachio pastry is more noticeable. I also love the texture when it’s
been chilled. The meringue maintains the crisp top sugary shell with airy
mallowy meringue below which just dissolves on your tongue. By contrast the
curd is thick, smooth and softly set and the base crisp and nicely crumbly. A
wonderful mix of textures and flavours.</div>
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<a href="http://1.bp.blogspot.com/-Zd9Z3lvs04Q/VQ1ImKFRmzI/AAAAAAAAIOE/9IJFK_VsGsY/s1600/Raspberry%2BMeringue%2BPie%2B058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Zd9Z3lvs04Q/VQ1ImKFRmzI/AAAAAAAAIOE/9IJFK_VsGsY/s1600/Raspberry%2BMeringue%2BPie%2B058.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The raspberry filling is quite tangy, the freshness from the
raspberry really being the star of the show. This is emphasised by the subtle
zing of lime in the filling and pastry. This was delicious against the
sweetness of the meringue top, and really kept the fresh raspberry flavour
(despite using frozen berries!)</div>
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<a href="http://4.bp.blogspot.com/-bd70bASBPlM/VQ1ImEGygfI/AAAAAAAAIOA/NiLYSa5OEf4/s1600/Raspberry%2BMeringue%2BPie%2B017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bd70bASBPlM/VQ1ImEGygfI/AAAAAAAAIOA/NiLYSa5OEf4/s1600/Raspberry%2BMeringue%2BPie%2B017.jpg" height="400" width="265" /></a></div>
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<br /></div>
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If you are looking for a real show stopper of a dessert I
couldn’t recommend this pie enough. My sister and I made this for our mum for
Mothers Day last weekend, and it was the perfect pretty-in-pink dessert. I love
how you can use frozen berries in winter and fresh berries in summer. It would
rival any summer pudding at a BBQ and would make a great non-chocolaty Easter
dessert. </div>
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<a href="http://1.bp.blogspot.com/-FgS5t8Lgj1k/VQ1InstiY9I/AAAAAAAAIOQ/cCVh_HMYXqY/s1600/Raspberry%2BMeringue%2BPie%2B066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FgS5t8Lgj1k/VQ1InstiY9I/AAAAAAAAIOQ/cCVh_HMYXqY/s1600/Raspberry%2BMeringue%2BPie%2B066.jpg" height="400" width="265" /></a></div>
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<br /></div>
<div class="MsoNormal">
The recipe below makes enough filling and meringue for one
deep 8inch tart, but you will have some pastry leftover – this tastes delicious
cut into rounds and baked as mini biscuits to serve with a mousse or just to
munch on. The pistachio and lime making them much more flavoursome than regular
pastry. It’s quite time consuming to make, but definitely worth the effort.</div>
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<br /></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">Raspberry Meringue Pie with Lime & Pistachio Pastry</span></b></div>
<div class="MsoNormal">
(Slightly altered from <a href="http://www.glutenfreealchemist.com/2014/01/raspberry-meringue-pie-with-lime.html" target="_blank">Gluten Free Alchemist blog</a>)</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Bp4IG0M2zhc/VQ1IoserVII/AAAAAAAAIOU/s9d_idrA-ZM/s1600/Raspberry%2BMeringue%2BPie%2B046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Bp4IG0M2zhc/VQ1IoserVII/AAAAAAAAIOU/s9d_idrA-ZM/s1600/Raspberry%2BMeringue%2BPie%2B046.jpg" height="400" width="265" /></a></div>
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<span style="color: #cc0000;">Lime Pistachio Pastry</span> </div>
<div class="MsoNormal">
40g pistachio nuts</div>
<div class="MsoNormal">
80g rice flour</div>
<div class="MsoNormal">
60g cornflour</div>
<div class="MsoNormal">
50g buckwheat flour</div>
<div class="MsoNormal">
1 tsp xanthan gum</div>
<div class="MsoNormal">
¼ tsp salt</div>
<div class="MsoNormal">
Zest of 1 lime (save the juice for the filling)</div>
<div class="MsoNormal">
50g light soft brown sugar</div>
<div class="MsoNormal">
110g cold butter</div>
<div class="MsoNormal">
1 egg</div>
<div class="MsoNormal">
1 tbsp cold water</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Have to hand a deep 8inch/20cm tart tin with a loose base
and set to one side.</div>
<div class="MsoNormal">
Grind the pistachio nuts so they resemble fine crumbs, then
mix in a large bowl along with the flours, xanthan gum, salt, lime zest and
sugar.</div>
<div class="MsoNormal">
Chop the butter into small cubes and rub into the flour mix using
the tips of your fingers until the mixture resembles breadcrumbs.</div>
<div class="MsoNormal">
Lightly beat the egg with the water and then add to the dry
ingredients. Mix with a flat butter knife until it begins to come together as a
dough. It may look a little dry at first, but don’t add any more water just
yet.</div>
<div class="MsoNormal">
When large clumps begin to form, switch to your hands and
bring the mixture together to form a dough, kneading gently. Add a few drops
more water if it’s too crumbly.</div>
<div class="MsoNormal">
Lay a large sheet of clingfilm over the work surface and
place the pastry on top. Cover with another large sheet of clingfilm before
rolling out the dough until 2-3mm thick. Lift up and reposition the top layer
of clingfilm to help you as you roll.</div>
<div class="MsoNormal">
Remove the top layer of clingfilm and lift the pastry up
with the base layer of clingfilm still in place to support it. Flip the pastry
into the tart tin and press into the edges before peeling away the clingfilm. Trim
the edges with a sharp knife and place into the fridge to chill for at least 30
minutes. </div>
<div class="MsoNormal">
Wrap any leftover pastry in clingfilm and store in the
fridge for use later (delicious baked as mini biscuits).</div>
<div class="MsoNormal">
Meanwhile, preheat the oven to 200C.</div>
<div class="MsoNormal">
Dock the base of the pastry with a fork and line with baking
paper or clingfilm and fill with baking beans. </div>
<div class="MsoNormal">
Blind bake the pastry for 10-12 minutes before removing the
beans and baking for a further 5-10 minutes until the pastry is lightly golden.</div>
<div class="MsoNormal">
Remove from the oven and allow to cool completely. Switch
off the oven.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Raspberry Filling</span></div>
<div class="MsoNormal">
350g fresh or frozen raspberries</div>
<div class="MsoNormal">
Juice of 1 lime</div>
<div class="MsoNormal">
40g caster sugar</div>
<div class="MsoNormal">
20g cornflour</div>
<div class="MsoNormal">
2 egg yolks (save the whites for the meringue)</div>
<div class="MsoNormal">
25g butter</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Thaw the raspberries if frozen, then puree with the lime
juice in a liquidizer. Pour into a sieve set over a bowl and press with the
back of a spoon to sieve out the seeds. (This takes a while). Discard the
seeds. </div>
<div class="MsoNormal">
Combine the raspberry puree with the sugar in a saucepan.</div>
<div class="MsoNormal">
Mix the cornflour with a little water in a small bowl to
make a paste and then stir this into the raspberry mix.</div>
<div class="MsoNormal">
Heat gently, stirring continually until the mixture comes to
a simmer. Continue to stir over a low heat for 1-3 minutes until the mixture begins
to thicken. Remove from the heat and cool for 5 minutes. </div>
<div class="MsoNormal">
Whisk in the egg yolks one at a time, before cubing and
whisking in the butter.</div>
<div class="MsoNormal">
Spoon the filling into the pastry case and smooth the
surface. Chill for at least 30 minutes to allow the filling to set.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Meringue Topping</span></div>
<div class="MsoNormal">
2 egg whites
</div>
<div class="MsoNormal">
100g caster sugar</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
When the raspberry curd is chilled, preheat the oven to 180C
and place a flat baking tray in the oven to heat up.</div>
<div class="MsoNormal">
In a large clean bowl, whisk the egg whites until they form
soft peaks.</div>
<div class="MsoNormal">
Gradually add the sugar, 1 tablespoon at a time, whisking
constantly until the meringue forms stiff glossy peaks. </div>
<div class="MsoNormal">
Spoon mounds of meringue over the chilled raspberry tart
filling making sure it reaches the edges of the pastry to seal it.</div>
<div class="MsoNormal">
Carefully remove the hot baking tray from the oven and place
the tart onto it. </div>
<div class="MsoNormal">
Bake for 20-25 minutes in the middle of the oven until the
meringue surface is lightly golden and crisp, underneath should still be soft
and mallowy. The curd will be melted and gooey when hot, so don’t use this as a
baking indicator of doneness.</div>
<div class="MsoNormal">
Allow to cool for 20 minutes before carefully removing from
the tin.</div>
<div class="MsoNormal">
Best served chilled for ease of slicing, although also
tastes delicious warm – the filling will ooze out if eaten warm.</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Makes 1 x 8inch tart</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-EXJj7MvqtZQ/VQ1IpAuXgjI/AAAAAAAAIOg/3TJjQFlR8ws/s1600/Raspberry%2BMeringue%2BPie%2B068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EXJj7MvqtZQ/VQ1IpAuXgjI/AAAAAAAAIOg/3TJjQFlR8ws/s1600/Raspberry%2BMeringue%2BPie%2B068.jpg" height="400" width="265" /></a></div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com5tag:blogger.com,1999:blog-2489450171092139763.post-14541849617674215952015-03-08T06:34:00.000+00:002015-03-08T07:43:28.827+00:00Cauliflower Pizza Base<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QBAr8hFIuiU/VPna53Q0p7I/AAAAAAAAILg/JTKpWUDVP7E/s1600/Cauliflower%2BPizza%2B007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QBAr8hFIuiU/VPna53Q0p7I/AAAAAAAAILg/JTKpWUDVP7E/s1600/Cauliflower%2BPizza%2B007.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
Cauliflower pizza bases have been making the rounds on blogs,
and in the news a lot in the past few months. I’m a little late at joining the
party as I only made and tasted my first cauliflower base pizza a couple of
weekends ago, when I met up with my sister. We like to get together every few
months, catch up with each others news and cook something for lunch.
Cauliflower pizza is something we have both been longing to try for some time
so pizza it was to be!</div>
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<br /></div>
<div class="MsoNormal">
The base is made of blitzed, lightly cooked cauliflower that
is bound together with ground almonds and eggs before being prebaked to form a ‘crust’
on which to spread your pizza toppings. Its gluten free, dairy free, paleo, flourless
and grainless so would suit a wide variety of diets. It’s lower carb, is fibre
packed and higher in protein than your traditional bready pizza base. So far so
good.</div>
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<a href="http://1.bp.blogspot.com/-WRWBnRdFIGc/VPna6psoH2I/AAAAAAAAILs/JufAmujNYrM/s1600/Cauliflower%2BPizza%2B001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-WRWBnRdFIGc/VPna6psoH2I/AAAAAAAAILs/JufAmujNYrM/s1600/Cauliflower%2BPizza%2B001.jpg" height="268" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
After cooking the cauliflower and squeezing out the excess
water we were left with a mix that almost resembled a dough. We combined this with
the other ingredients to create a thick paste which is then baked. It turned a
lovely golden brown colour and smelt really good when baking. Slightly nutty, no
sodden cauliflower aroma. You make a little rim around the edge to hold in your
toppings and give it that risen crust appearance, which is a nice touch.</div>
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<a href="http://2.bp.blogspot.com/-_nGycv8eO-Q/VPna7YbZyGI/AAAAAAAAIL0/YiNpCw8AMGA/s1600/Cauliflower%2BPizza%2B006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_nGycv8eO-Q/VPna7YbZyGI/AAAAAAAAIL0/YiNpCw8AMGA/s1600/Cauliflower%2BPizza%2B006.jpg" height="265" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
After adding our toppings - mushrooms, artichoke hearts, courgette,
peppers, olives and a sprinkle of chilli for us - it had a final bake before we
tucked in.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6spuluef9Y4/VPnbA22FZYI/AAAAAAAAIMA/MwpwdUneFMw/s1600/Cauliflower%2BPizza%2B007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6spuluef9Y4/VPnbA22FZYI/AAAAAAAAIMA/MwpwdUneFMw/s1600/Cauliflower%2BPizza%2B007.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We had a slight issue with getting it off the baking
parchment, it had stuck in some places and being a softer, not so sturdy veg
base rather than a chewy bread dough it was hard to get it off without tearing
it. Note to self, next time use a silicone baking sheet, nothing ever seems to
stick to them!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Once plated we took our first bites. It was interesting…good
interesting but different. It had the flavour of pizza, but without the right
texture. The crust was more of a base than an actual crisp crust. It was softer
and lighter, slightly coarse in texture and reminded me strongly of a thick oat
pancake in texture. It carried the flavours of the pizza toppings well, but you
didn’t get that same crunch or chew as you experience from a bread dough base.
It was also quite fragile, definitely a knife and fork job, you couldn’t pick
it up with your fingers.</div>
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<a href="http://1.bp.blogspot.com/-_6efM-Bci2I/VPnbBIecXlI/AAAAAAAAIME/85IyCeopY18/s1600/Cauliflower%2BPizza%2B011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_6efM-Bci2I/VPnbBIecXlI/AAAAAAAAIME/85IyCeopY18/s1600/Cauliflower%2BPizza%2B011.jpg" height="400" width="265" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I know it sounds like we didn’t enjoy it, but we did! The
flavour was delicious and we both agreed if you wanted a change from regular
pizza or had a diet that normally prohibited pizza then this would be a great
alternative. The base was slightly sweet and nutty, and we didn’t detect any
overcooked sodden-sock taste or aroma to the cauliflower, it was very neutral.
Nor did it taste overly of almonds or taste like a dessert, something we were a
little worried about as it was so almond packed. </div>
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<a href="http://4.bp.blogspot.com/-ljUz6GEGVyU/VPnbEANfByI/AAAAAAAAIMM/wO-ZME-tYKY/s1600/Cauliflower%2BPizza%2B015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ljUz6GEGVyU/VPnbEANfByI/AAAAAAAAIMM/wO-ZME-tYKY/s1600/Cauliflower%2BPizza%2B015.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It was definitely like eating pizza baked onto a large
pancake. Only the very exposed edges had stayed crisp, the rest having softened
under the moisture from the sauce and toppings. That aside, we loved it and
both agreed that we felt energised all afternoon without that usual bloat or drowsiness
that often follows a pizza fest. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I want to make it again but try and tweak the base recipe to
make it more of a crispy crust. To me that’s part of what makes pizza so great.
We used a recipe from <a href="http://www.bbcgoodfood.com/recipes/cauliflower-crust-pizza" target="_blank">BBC Good Food</a>, but I’ve seen others that don’t use the ground
almonds and just use cauliflower and egg for the base. I think they may work
better at forming a lighter, crisper, less pancake-like crust. Experimentation
ahead!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Have you tried cauliflower pizza? What did you think?</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">Cauliflower Pizza Base</span></b></div>
<div class="MsoNormal">
(Recipe from <a href="http://www.bbcgoodfood.com/recipes/cauliflower-crust-pizza" target="_blank">BBC Good Food</a>)</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bzvjP4_E7fU/VPnbHK5UVGI/AAAAAAAAIMU/mZ_2zPThwY0/s1600/Cauliflower%2BPizza%2B010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bzvjP4_E7fU/VPnbHK5UVGI/AAAAAAAAIMU/mZ_2zPThwY0/s1600/Cauliflower%2BPizza%2B010.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Base</span></div>
<div class="MsoNormal">
1 head cauliflower (about 750g)</div>
<div class="MsoNormal">
100g ground almonds</div>
<div class="MsoNormal">
2 eggs, beaten</div>
<div class="MsoNormal">
1 tbsp dried oregano</div>
<div class="MsoNormal">
Salt & pepper</div>
<div class="MsoNormal">
Oil for greasing</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Tomato Sauce</span></div>
<div class="MsoNormal">
2 tsp oil</div>
<div class="MsoNormal">
1 garlic clove, crushed</div>
<div class="MsoNormal">
1 x 220g can chopped tomatoes</div>
<div class="MsoNormal">
1 tbsp tomato purée</div>
<div class="MsoNormal">
½ tsp dried oregano</div>
<div class="MsoNormal">
Small bunch basil leaves</div>
<div class="MsoNormal">
Salt and pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Toppings of choice</span></div>
<div class="MsoNormal">
1 x ball mozzarella</div>
<div class="MsoNormal">
Courgette, mushrooms, olives, peppers, artichoke hearts,
chilli etc</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Preheat oven to 200C. Line two baking trays with silicone
sheets or baking parchment that is greased with oil.</div>
<div class="MsoNormal">
Remove the leaves from the cauliflower and trim the stalk
end. Cut into chunks and blitz in a food processor until finely chopped, like
rice. (You may need to do this in two batches). </div>
<div class="MsoNormal">
Tip the cauliflower in a bowl, cover with cling film and
microwave on high for 5-6 minutes until softened. Tip onto a clean tea towel
and leave to cool a little. Once cool enough to handle, scrunch up the tea towel,
twist and squeeze out as much liquid as you can. It should feel dry and almost
look like dough. Then transfer it into a clean bowl. </div>
<div class="MsoNormal">
Stir in the ground almonds, egg, oregano and seasoning.
Mound half the cauliflower mix into the centre of each tray, then cover with a
layer of cling film and use the flat of your hand to smooth the mixture out
into an 8-9inch round. Pat the edges in to make it a little thicker and create
a ‘crust’. </div>
<div class="MsoNormal">
Bake for 15-20 minutes until golden brown and starting to
crisp a little at the edges.</div>
<div class="MsoNormal">
Meanwhile, make the tomato sauce. Heat a little oil in a
saucepan and fry the garlic until softened. Pour in the tinned tomatoes, tomato
puree, oregano and a few leaves of basil. Bring to a simmer and cook gently for
8-10 minutes until thick. Season to taste.</div>
<div class="MsoNormal">
Once the cauliflower base is cooked, set aside to cool a
little. Turn the oven up to 240C. </div>
<div class="MsoNormal">
Prepare your toppings of choice. Spread the tomato sauce
over the bases leaving a rim around the edge. Arrange your toppings of choice
over the top and finish with some blobs of mozzarella. Bake in the oven for
15-25 minutes, depending on how thick you’ve made your bases and how much
topping you have piled on!</div>
<div class="MsoNormal">
Once cooked, leave to stand for 3 minutes before using a
fish slice or palette knife to remove the pizzas from the tray. Scatter over
some more basil leaves before serving.</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Makes 2 x 8-9 inch pizzas, or one massive one.</span>Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com4tag:blogger.com,1999:blog-2489450171092139763.post-56185919774847142212015-03-01T09:35:00.000+00:002015-03-01T12:23:12.773+00:00Foodie Finds in Cambridge<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CYPKlWKnEJQ/VPLbyE3YWII/AAAAAAAAIJY/BSX1pvzWESc/s1600/Cambridge%2BFeb15%2B(34).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-CYPKlWKnEJQ/VPLbyE3YWII/AAAAAAAAIJY/BSX1pvzWESc/s1600/Cambridge%2BFeb15%2B(34).jpg" height="280" width="400" /></a></div>
<div class="MsoNormal">
<span lang="EN-GB">My aunt has a flat that she rents out in <st1:city w:st="on"><st1:place w:st="on">Cambridge</st1:place></st1:city> and a couple of
weeks ago it became vacant for a few days in-between new tenants arriving. She
kindly offered it to us to use as a base for a few days. My mum and I jumped at
the chance and enjoyed a lovely girly weekend away.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><b><span style="color: #cc0000;">Central Square Market</span></b></span></div>
<div class="MsoNormal">
<span lang="EN-GB">The first day we spent shopping, exploring
the famous outdoor market, winding passageways and arcades. We decided to eat
out at lunchtime and then buy some goodies to take back to the flat to enjoy
for dinner. We couldn’t resist getting these grapes off the market – just look
at the size of them, absolutely gigantic! I’ve never seen such large grapes in
my life, and they only had 2-3 tiny seeds inside too. They were deliciously
crisp and sweet. We went back at the end of our stay to try and buy some more
but sadly he wasn’t there that day.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-HPXqKFk8pKY/VPLbzZRohfI/AAAAAAAAIJg/OBAtqZY4AKM/s1600/Cambridge%2BFeb15%2B(22).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HPXqKFk8pKY/VPLbzZRohfI/AAAAAAAAIJg/OBAtqZY4AKM/s1600/Cambridge%2BFeb15%2B(22).jpg" height="400" width="266" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">There is also a fantastic bread stall
called The Earth’s Crust, for those lucky people who can eat gluten. My mum
bought a delicious walnut bread and sourdough from here which she enjoyed with
our giant grapes and some local cheese in the evening. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-P-saKXIuQh0/VPLb1Z3T5pI/AAAAAAAAIJo/dfx_JozYXxE/s1600/Mum%2BCambridge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-P-saKXIuQh0/VPLb1Z3T5pI/AAAAAAAAIJo/dfx_JozYXxE/s1600/Mum%2BCambridge.jpg" height="253" width="400" /></a></div>
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<span lang="EN-GB">I’d planned ahead and taken my own gluten
free bread, but also indulged in some delicious artisan cheese from the <a href="http://www.cambridgecheese.com/" target="_blank">CambridgeCheese Company</a>. This is hidden down a side alley and well worth hunting out.
It’s a real treasure trove of cheeses, meats, olives, oils and other assorted
gourmet ingredients. </span></div>
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<span lang="EN-GB"><b><span style="color: #cc0000;">Rainbow Café – King’s Parade</span></b></span></div>
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<span lang="EN-GB">For lunch we decided to try <a href="http://www.rainbowcafe.co.uk/" target="_blank">Rainbow Café</a>.
It’s an entirely vegetarian café that also caters magnificently for vegans,
coeliacs and dairy free diets. It’s almost a secret restaurant, as it has no
obvious shop front along the street but is secluded down a narrow alleyway, situated
directly opposite the famous Kings Collage Cambridge. So if you see this you
know you are in the right location.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jugRKOug-pg/VPLb2mlAv6I/AAAAAAAAIJw/08iSFLlEV40/s1600/Cambridge%2BFeb15%2B(21).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jugRKOug-pg/VPLb2mlAv6I/AAAAAAAAIJw/08iSFLlEV40/s1600/Cambridge%2BFeb15%2B(21).jpg" height="246" width="400" /></a></div>
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<span lang="EN-GB">Look out for the Rainbow Café sign down the
alleyway and follow it down until you get to a door surrounded by hangings
baskets filled with flowers. Open the door and walk down the steps into the depths
below. This opens out into a few interconnecting rooms, hidden beneath the
street above. The ceilings are low and the wooden tables are clustered into
nooks and crannies. The walls are brightly coloured and adorned with mirrors
giving it a very inviting and cheery atmosphere. You really feel like you have
stumbled upon a hidden gem.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1AyDEqixM3U/VPLb6It41vI/AAAAAAAAIJ4/uVsk95yW0gI/s1600/Cambridge%2BFeb15%2B(20).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1AyDEqixM3U/VPLb6It41vI/AAAAAAAAIJ4/uVsk95yW0gI/s1600/Cambridge%2BFeb15%2B(20).jpg" height="307" width="400" /></a></div>
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<span lang="EN-GB">It may have a secret location, but it’s by
no means a secret to the locals – we got there early and within minutes all the
tables were taken. Some people have a set, somewhat negative view of what
vegetarian food is. If you know of any such doubters – take them here – the
food is outstanding, a real mix of international flavours and dishes, and not a
boring mushroom risotto or goats cheese tart in sight! Instead you have dishes
like</span><span lang="EN-GB" style="color: #030303; font-family: Formata-Regular; font-size: 8.0pt; mso-bidi-font-family: Formata-Regular;"> </span><span lang="EN-GB" style="color: #030303;">Jamaican Roti Cups, Latvian Potato Bake or Enchilladas.</span></div>
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<br /></div>
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<span lang="EN-GB">I should think 70% of the <a href="http://www.rainbowcafe.co.uk/images/RainbowCafeMenuJan2012.pdf" target="_blank">menu</a> was naturally gluten free, which made
me very dithery and indecisive over what to choose from the menu – I’m not used
to so much choice! In the end I had <span style="color: #030303;">Pepper Pot: A West
Indian favourite - fiery hot as the <st1:place w:st="on">Caribbean</st1:place>,
jewel peppers, seasonal pumpkin, carrot, onion, garlic, tamarind and coconut. This
was served on rice’n’peas and topped with a large wedge of fresh pineapple and
a side salad. The photos don’t do it justice, but being underground doesn’t
lend itself well to photos.<o:p></o:p></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-sAg-PQilmNM/VPLb7FYOJNI/AAAAAAAAIKA/2FNj2MctP7o/s1600/Cambridge%2BFeb15%2B(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sAg-PQilmNM/VPLb7FYOJNI/AAAAAAAAIKA/2FNj2MctP7o/s1600/Cambridge%2BFeb15%2B(2).jpg" height="277" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-NZ86oM8bL9g/VPLb7QWKPEI/AAAAAAAAIKM/7RZIx-dZc5s/s1600/Cambridge%2BFeb15%2B(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-NZ86oM8bL9g/VPLb7QWKPEI/AAAAAAAAIKM/7RZIx-dZc5s/s1600/Cambridge%2BFeb15%2B(3).jpg" height="400" width="247" /></a></div>
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<span lang="EN-GB" style="color: #030303;">It was amazing. Sweet yet slightly spicy, the
heat growing as I ate it. It was creamy from the coconut and a generous amount
of nutty brown rice underneath. The fresh pineapple was sweet and juicy and was
great to take bites from in-between spicy mouthfuls. I’ve never had a dish like
it.<o:p></o:p></span></div>
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<span lang="EN-GB">We were both full after our lunch but we couldn’t pass up the
opportunity to try one of the desserts from the specials board – not when 10 of
the 13 dessert specials were gluten free – what choice!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Hw1QN4GWDkY/VPLb70PWdgI/AAAAAAAAIKE/fPKJbds1pNI/s1600/Cambridge%2BFeb15%2B(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Hw1QN4GWDkY/VPLb70PWdgI/AAAAAAAAIKE/fPKJbds1pNI/s1600/Cambridge%2BFeb15%2B(4).jpg" height="400" width="250" /></a></div>
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<span lang="EN-GB">We decided to share the Lime & Zucchini cake as this sounded a
bit different. It came in a generous wedge and had a fabulous pudding-cake
texture. It was moist, dense and fudgy. The top was doused in a zingy lime
syrup and flecks of courgette/zucchini were visible speckled throughout the
cake. It reminded me of sticky toffee pudding in texture, and we think we
picked up on a subtle hint of ginger too. Amazing, especially as it was gluten
free, dairy free, egg free and vegan. I’d love the recipe. This place really is
a must visit for the charm, food and fun top secret location alone – whether
you have dietary requirements or not.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ZJWHUzuUBYs/VPLb_SczMZI/AAAAAAAAIKY/URPY9gI_5Rs/s1600/Cambridge%2BFeb15%2B(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ZJWHUzuUBYs/VPLb_SczMZI/AAAAAAAAIKY/URPY9gI_5Rs/s1600/Cambridge%2BFeb15%2B(5).jpg" height="275" width="400" /></a></div>
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<span lang="EN-GB"><b><span style="color: #cc0000;">Afternoon Tease – <st1:street w:st="on"><st1:address w:st="on">Kings
Street</st1:address></st1:street></span></b></span></div>
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<span lang="EN-GB"><a href="https://www.facebook.com/AfternoonTeaseCafe" target="_blank">Afternoon Tease</a> (love the name) is a buzzing café located just
outside the main shopping square in <st1:city w:st="on"><st1:place w:st="on">Cambridge</st1:place></st1:city>.
It serves a wonderful selection of brunches, lunches and of course plenty of
mouth-watering cakes for afternoon tea. Everything is made fresh daily on site,
and the menu is always changing according to seasonality and what the team feel
like trying out on the day. I think this is a wonderful idea and keeps it fresh
and exciting. You never know what’s going to be on offer each visit. Look at
their facebook site for some very drool-worthy photos.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-57jpfPOviSQ/VPLcApmeiSI/AAAAAAAAIKg/anaOexfNCQ0/s1600/Cambridge%2BFeb15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-57jpfPOviSQ/VPLcApmeiSI/AAAAAAAAIKg/anaOexfNCQ0/s1600/Cambridge%2BFeb15.jpg" height="260" width="400" /></a></div>
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<span lang="EN-GB">We visited Afternoon Tease for morning coffee and cake on our final
day. I’d emailed the lovely owner Jo in advance to ask about gluten free cake,
and was told they always had at least one offering. Sure enough when we arrived
there was a choice of gluten free pistachio lemon drizzle loaf cake or almond
financiers. It was so nice to see something other than the bog standard gluten
free brownie.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LtLDto1ovkY/VPLcBLCK9jI/AAAAAAAAIKk/BNzRONo20uo/s1600/Cambridge%2BFeb15%2B(14).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LtLDto1ovkY/VPLcBLCK9jI/AAAAAAAAIKk/BNzRONo20uo/s1600/Cambridge%2BFeb15%2B(14).jpg" height="237" width="400" /></a></div>
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<span lang="EN-GB">I went for the pistachio and lemon drizzle loaf cake and it was one
of the best cakes I’ve ever had out. It was damp and closely textured, yet
wonderfully soft and light. It had a pale green tint from the nuts of which
there were also a few chunks scattered throughout the cake, giving it a nice
bite. The top had been doused in a zingy lemon syrup which complimented the
pistachio flavour perfectly. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-QkTsEopCGJE/VPLcCLr_QLI/AAAAAAAAIKw/t3K0-aviesQ/s1600/Cambridge%2BFeb15%2B(12).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QkTsEopCGJE/VPLcCLr_QLI/AAAAAAAAIKw/t3K0-aviesQ/s1600/Cambridge%2BFeb15%2B(12).jpg" height="242" width="400" /></a></div>
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<span lang="EN-GB">My mum went for a slice of ginger cake with lemon cream cheese
frosting, which was also studded with chunks of glace ginger. She enjoyed it,
but after tasting mine she got cake envy and has made me promise to try and
recreate the pistachio cake at home. The coffee was excellent too. I’d love to
go back to try their lunch options sometime.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--5AAHr1i49M/VPLcCrrx8nI/AAAAAAAAIK4/lmzxXfG-pj4/s1600/Cambridge%2BFeb15%2B(13).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--5AAHr1i49M/VPLcCrrx8nI/AAAAAAAAIK4/lmzxXfG-pj4/s1600/Cambridge%2BFeb15%2B(13).jpg" height="400" width="256" /></a></div>
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<st1:street w:st="on"><st1:address w:st="on"><span lang="EN-GB"><span style="color: #cc0000;"><b>Mill Road</b></span></span></st1:address></st1:street></div>
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<span lang="EN-GB">Another place to explore is <st1:street w:st="on"><st1:address w:st="on">Mill Road</st1:address></st1:street> which is a bit outside the city
centre. It’s a long street lined with a whole assortment of independent shops, restaurants
and cafés. I even found a vegetarian wholefoods and stocked up on some gluten
free bread, noodles and crackers, all brands I’ve only ever seen online before.</span></div>
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<span lang="EN-GB"><b><span style="color: #cc0000;">The Sea Tree – <st1:street w:st="on"><st1:address w:st="on">Mill
Road</st1:address></st1:street></span></b></span></div>
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<span lang="EN-GB">Walk right to the end of <st1:street w:st="on"><st1:address w:st="on">Mill
Road</st1:address></st1:street> and over the railway bridge and you come to
<a href="http://theseatree.co.uk/" target="_blank">The Sea Tree</a> which is a fabulous fresh fish and chip shop. They can cook you
fresh gluten free fish and/or chips any day of the week. They have a separate fryer for
their chips and also use this for any gluten free requests, of which they have
a separate gluten free batter. They only serve fresh fish, no pizzas or burgers
and you can get them to eat in or take away. Everything is fresh and you are
not limited to cod or haddock either. If you want calamari, scallops or sea
bass that’s not a problem and you can also have it battered, fried or grilled. You
can’t beat a freshly cooked, piping hot crisp chip, eaten straight out the
paper with your fingers. Another must if you are staying locally. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-5ODrwhNyOUA/VPLcPGew3oI/AAAAAAAAILI/Ih_rpjWtM0M/s1600/Cambridge%2BFeb15%2B(40).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-5ODrwhNyOUA/VPLcPGew3oI/AAAAAAAAILI/Ih_rpjWtM0M/s1600/Cambridge%2BFeb15%2B(40).jpg" height="208" width="320" /></a></div>
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<span lang="EN-GB"><b><span style="color: #cc0000;">Fitzbillies – <st1:street w:st="on"><st1:address w:st="on">Trumpington
Street</st1:address></st1:street></span></b></span></div>
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<span lang="EN-GB">Finally, if you are not needing to eat gluten free then you must
also stop by <a href="http://www.fitzbillies.com/" target="_blank">Fitzbillies</a>. A traditional wooden fronted bakery/café that has
been going since 1921, and is now run by the famous food writer Tim Hayward.
They are famous for their huge (and my mum declares delicious) sticky Chelsea
Buns.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Gr0wUNn6mPM/VPLcJ5DuZsI/AAAAAAAAILA/vXSuSqmqSgc/s1600/Cambridge%2BFeb15%2B(41).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Gr0wUNn6mPM/VPLcJ5DuZsI/AAAAAAAAILA/vXSuSqmqSgc/s1600/Cambridge%2BFeb15%2B(41).jpg" height="296" width="400" /></a></div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com5tag:blogger.com,1999:blog-2489450171092139763.post-22525048510957415392015-02-22T06:32:00.000+00:002015-02-22T06:48:11.927+00:00Big Blueberry Muffins with Streusel Topping<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ZSdXJWM6vXw/VOivxSA_eUI/AAAAAAAAIHo/tcQSlkuCQYw/s1600/Blueberry%2BMuffins%2B049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZSdXJWM6vXw/VOivxSA_eUI/AAAAAAAAIHo/tcQSlkuCQYw/s1600/Blueberry%2BMuffins%2B049.jpg" height="265" width="400" /></a></div>
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I’ve never had much success baking muffins. Everyone has
that one recipe they just can’t quite master, their Achilles heel if you will.
Muffins are mine. Most of my previous muffin attempts either turn out like cupcakes
– tasty but not what’s called for, or else dense and dry. After much research
and a few not-so-good recipes, I believe I may have finally mastered muffins.
Behold the blueberry muffins of delight!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-fql0m4UEOyM/VOivyPmC2_I/AAAAAAAAIHs/vFiuSopl_NQ/s1600/Blueberry%2BMuffins%2B032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fql0m4UEOyM/VOivyPmC2_I/AAAAAAAAIHs/vFiuSopl_NQ/s1600/Blueberry%2BMuffins%2B032.jpg" height="400" width="265" /></a></div>
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These muffins are light, soft, airy, tender, sweet,
blueberry-packed and streusel topped. They have the classic ‘muffin top’ of
crisp outer edge that has spilled over the rim of the paper case and a gently
doming top. They are not cakey or bready, they are muffins!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-cQq9lmx63eY/VOivyiBrPmI/AAAAAAAAIH4/fi90Z2f_M4Q/s1600/Blueberry%2BMuffins%2B021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-cQq9lmx63eY/VOivyiBrPmI/AAAAAAAAIH4/fi90Z2f_M4Q/s1600/Blueberry%2BMuffins%2B021.jpg" height="265" width="400" /></a></div>
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I must give thanks to <a href="http://www.chewoutloud.com/2014/03/31/big-blueberry-muffins-bakery-style/" target="_blank">this recipe</a>, which set me on the path
to muffin mastery. I used this as my base, adapting it to be gluten free, experimenting
with different flours and percentages and types of milk. I incorporated
buttermilk for its moist and tender crumb giving properties, replaced lemon
juice with fresh vanilla and cut half the blueberries in half for a more even
distribution and enhanced juicy purple pockets.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-i57MM2ZeeyQ/VOivz_4GPgI/AAAAAAAAIIA/G9uplrs1X-M/s1600/Blueberry%2BMuffins%2B055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-i57MM2ZeeyQ/VOivz_4GPgI/AAAAAAAAIIA/G9uplrs1X-M/s1600/Blueberry%2BMuffins%2B055.jpg" height="265" width="400" /></a></div>
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For the streusel topping I added oats and just a hint of
cinnamon for a wholesome, slightly nutty crust.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-akKCkVdUQtg/VOiv0MBhilI/AAAAAAAAIIE/hTLtAH6-u-I/s1600/Blueberry%2BMuffins%2B010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-akKCkVdUQtg/VOiv0MBhilI/AAAAAAAAIIE/hTLtAH6-u-I/s1600/Blueberry%2BMuffins%2B010.jpg" height="400" width="265" /></a></div>
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These muffins were amazing. Perfectly soft and tender and I
loved the perfumed floral flavour and fragrance that came from using the fresh
vanilla. It worked so well with the sweet and jammy blueberries and slight tang
from the buttermilk. Inside they had that classic muffin-esque soft open crumb
texture.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-emCTHG2_0tY/VOiv1JxLJvI/AAAAAAAAIIQ/1sKTTnSZgYM/s1600/Blueberry%2BMuffins%2B042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-emCTHG2_0tY/VOiv1JxLJvI/AAAAAAAAIIQ/1sKTTnSZgYM/s1600/Blueberry%2BMuffins%2B042.jpg" height="265" width="400" /></a></div>
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The streusel topping was slightly fragile and crumbly, but
this just means you have little nuggets of oaty crumbs to mop up with your
finger after finishing the muffin, as an extra little treat.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZsktSiQHmjE/VOiv1x5q9VI/AAAAAAAAIIY/UHAOnWuUXpM/s1600/Blueberry%2BMuffins%2B034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ZsktSiQHmjE/VOiv1x5q9VI/AAAAAAAAIIY/UHAOnWuUXpM/s1600/Blueberry%2BMuffins%2B034.jpg" height="265" width="400" /></a></div>
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I can’t wait to try this recipe out with other flavours, chocolate
chip or banana walnut. Hopefully I’ve reached the end of my muffin misfortunes.
</div>
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<div class="MsoNormal">
<b><span style="color: #cc0000;">Big Blueberry Muffins with Streusel Topping</span></b></div>
<span style="color: #cc0000;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-JcXhWGjQwt0/VOiv4rbFyqI/AAAAAAAAIIg/7L9HENJ7XsQ/s1600/Blueberry%2BMuffins%2B043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JcXhWGjQwt0/VOiv4rbFyqI/AAAAAAAAIIg/7L9HENJ7XsQ/s1600/Blueberry%2BMuffins%2B043.jpg" height="265" width="400" /></a></div>
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<span style="color: #cc0000;">Ingredients</span></div>
<div class="MsoNormal">
150g fresh blueberries, half chopped</div>
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150g rice flour</div>
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25g cornflour</div>
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15g tapioca starch</div>
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½ tsp xanthan gum</div>
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150g caster sugar</div>
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2 tsp baking powder</div>
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75ml sunflower oil</div>
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1 fresh vanilla bean (or 2 tsp vanilla extract)</div>
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100ml buttermilk</div>
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25ml milk</div>
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1 egg</div>
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<br /></div>
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<span style="color: #cc0000;">Streusel topping</span></div>
<div class="MsoNormal">
50g light soft brown sugar</div>
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40g rice flour</div>
<div class="MsoNormal">
50g cold butter, cubed</div>
<div class="MsoNormal">
¼ tsp cinnamon</div>
<div class="MsoNormal">
20g gluten free oats</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Start by making the streusel topping by combining all
streusel ingredients in a bowl and rubbing the mixture together using the tips
of your fingers until the butter is broken down into tiny pieces and everything
is well mixed. Set aside.</div>
<div class="MsoNormal">
Preheat the oven to 200C and line a muffin tin with 9 paper
liners.</div>
<div class="MsoNormal">
Cut half the blueberries in half and leave the rest whole,
set aside.</div>
<div class="MsoNormal">
In a large bowl add the rice flour, cornflour, tapioca
starch, xanthan gum, sugar and baking powder together and mix until well
combined. Gently stir through the whole and chopped blueberries.</div>
<div class="MsoNormal">
In a large jug, measure out the oil, buttermilk and milk.
Slice open the vanilla bean and remove the seeds. Add to the milk mix along
with the egg and beat to lightly combine.</div>
<div class="MsoNormal">
Pour half of the milk mix over the dry ingredients and
gently fold together using a spatula. Once mostly incorporated, add the rest of
the milk mix and fold together until only just incorporated. Do not over mix, a
few lumps are fine. </div>
<div class="MsoNormal">
Spoon the muffin mix into the paper cases, filling almost to
the rim. Sprinkle a generous amount of the streusel topping over each muffin. </div>
<div class="MsoNormal">
Bake for 25 minutes until risen and lightly golden brown on
top. Remove from the oven and leave the muffins to cool in the tin for at least
20 minutes before transferring to a wire rack to cool completely.</div>
<div class="MsoNormal">
Eat within 2 days</div>
<div class="MsoNormal">
Makes 9 large muffins</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-dWJDShLxry8/VOiv5aRjMpI/AAAAAAAAIIo/nCJYzZ_tNPs/s1600/Blueberry%2BMuffins%2B051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dWJDShLxry8/VOiv5aRjMpI/AAAAAAAAIIo/nCJYzZ_tNPs/s1600/Blueberry%2BMuffins%2B051.jpg" height="265" width="400" /></a></div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com2tag:blogger.com,1999:blog-2489450171092139763.post-25413798221448726572015-02-16T06:16:00.000+00:002015-02-16T07:00:54.235+00:00Celebrating 8 Years of Apple & Spice with Apple & Cinnamon Oat Pancakes with Caramel Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lZhzf_vj2OQ/VODRB5qtc-I/AAAAAAAAIGo/AcT53uM5O-M/s1600/Apple%2BOat%2BPancakes%2B060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lZhzf_vj2OQ/VODRB5qtc-I/AAAAAAAAIGo/AcT53uM5O-M/s1600/Apple%2BOat%2BPancakes%2B060.jpg" height="400" width="265" /></a></div>
<div class="MsoNormal">
Wow it’s hard to believe my little blog has been going 8
years! As is my tradition on my blogs anniversary, I was in need of an apple
inspired recipe to celebrate. I always like to try and do something a little
different and as Pancakes Day (Shrove Tuesday) is tomorrow, pancakes seemed the
ideal treat. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I thought about doing traditional pancakes, but also wanted
something a bit more healthy and substantial to eat for brunch and decided
instead to create pancakes using ground up gluten free oats in place of any
flour. They are also sugar free, being naturally sweetened with freshly grated
apple (skin on) and a dash of cinnamon for a flavour boost. I’d consider them
fairly healthy – just don’t look too closely at the caramel sauce I then
drizzled over them! </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uTDzMyDuwIg/VODRDTx5FjI/AAAAAAAAIGw/8HvuLHZR-LI/s1600/Apple%2BOat%2BPancakes%2B024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uTDzMyDuwIg/VODRDTx5FjI/AAAAAAAAIGw/8HvuLHZR-LI/s1600/Apple%2BOat%2BPancakes%2B024.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Using the oats as the only ‘flour’ base worked well, and together
with the grated apple, gave the pancakes a nubbly soft texture and a delicious
slightly nutty flavour where the outer edges had toasted in the pan. The inside
texture wasn’t quite as fluffy as regular pancakes, but softer and moister with
a definite porridge flavour. However, as a porridge and breakfast lover I was
delighted with this. I think these would make fantastic breakfast fodder with a
little yoghurt and fresh fruit. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Lcwgg8iNViY/VODRFBsw7wI/AAAAAAAAIG4/Ft5FGxMHXKA/s1600/Apple%2BOat%2BPancakes%2B036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Lcwgg8iNViY/VODRFBsw7wI/AAAAAAAAIG4/Ft5FGxMHXKA/s1600/Apple%2BOat%2BPancakes%2B036.jpg" height="400" width="265" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The batter won’t win any awards in the looks department, it
is a little lumpy and brown in colour, but the taste and toppings soon perk
them up.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-zw8c6OD0M4Y/VODRHj9G0wI/AAAAAAAAIHA/rTJ-3iW72pU/s1600/Apple%2BOat%2BPancakes%2B007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zw8c6OD0M4Y/VODRHj9G0wI/AAAAAAAAIHA/rTJ-3iW72pU/s1600/Apple%2BOat%2BPancakes%2B007.jpg" height="292" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I decided to use almond milk in the pancakes as I like its
subtle nutty flavour and creaminess, but you can use regular milk too. As they
stand the pancakes themselves are also dairy free, but you’d have to use a
different sauce if you wanted to make the whole dish dairy free. Maple syrup
would be a delicious alternative! Oaty, apple packed and lightly cinnamon spiced
these pancakes were a tasty way to celebrate 8 years of Apple & Spice.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ZpWujKWv4wo/VODRILbVvuI/AAAAAAAAIHE/fYLJ6B0Ns9o/s1600/Apple%2BOat%2BPancakes%2B014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ZpWujKWv4wo/VODRILbVvuI/AAAAAAAAIHE/fYLJ6B0Ns9o/s1600/Apple%2BOat%2BPancakes%2B014.jpg" height="400" width="265" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This year I’ve managed to combine 3 of my food loves –
apple, spice and breakfast all in one – hurrah! See below for my previous years
apple inspired treats.</div>
<br />
<div class="MsoNormal">
<b><span style="color: #cc0000;">1st year</span></b> – <span style="color: windowtext;"><a href="http://www.appleandspice.blogspot.co.uk/2008/02/celebrating-apple-spice-with-spiced.html" target="_blank">Spiced Apple Cake</a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MBS_UlfFLpk/UwCI35poxdI/AAAAAAAAHPI/pd7gZ4wl9Nk/s1600/Apple+yr1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MBS_UlfFLpk/UwCI35poxdI/AAAAAAAAHPI/pd7gZ4wl9Nk/s1600/Apple+yr1.jpg" /></a></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">2nd year</span></b> – <span style="color: windowtext;"><a href="http://www.appleandspice.blogspot.co.uk/2009/02/individual-apple-cinnamon-oat-crumbles.html" target="_blank">Individual Apple & Oat Crumbles</a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4VWwkzdVcXM/UwCI3WytUFI/AAAAAAAAHPM/CD2PGXA5KNw/s1600/Apple+yr2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4VWwkzdVcXM/UwCI3WytUFI/AAAAAAAAHPM/CD2PGXA5KNw/s1600/Apple+yr2.jpg" /></a></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">3rd year</span></b> – <span style="color: windowtext;"><a href="http://www.appleandspice.blogspot.co.uk/2010/02/celebrating-3-years-of-apple-spice-with.html" target="_blank">Overnight Spiced Apple Stack</a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QuZTbEKZCdA/UwCI4JEy49I/AAAAAAAAHPc/p08v6ctFclY/s1600/Apple+yr3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QuZTbEKZCdA/UwCI4JEy49I/AAAAAAAAHPc/p08v6ctFclY/s1600/Apple+yr3.jpg" /></a></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">4th year</span></b> – <span style="color: windowtext;"><a href="http://www.appleandspice.blogspot.co.uk/2010/02/celebrating-3-years-of-apple-spice-with.html" target="_blank">Fruity Tea Loaf</a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-kOHPjAXZGJE/UwCI4QCcV4I/AAAAAAAAHPw/vhNtNFce42Q/s1600/Apple+yr4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kOHPjAXZGJE/UwCI4QCcV4I/AAAAAAAAHPw/vhNtNFce42Q/s1600/Apple+yr4.jpg" /></a></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">5<sup>th</sup> year</span></b> – <span style="color: windowtext;"><a href="http://www.appleandspice.blogspot.co.uk/2012/02/celebrating-5-years-of-apple-spice-with.html" target="_blank">Roasted Apple & Custard Pots</a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MPFKUzfOtTI/UwCI48Pl_pI/AAAAAAAAHPk/7pcWUc2pJVg/s1600/Apple+yr5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MPFKUzfOtTI/UwCI48Pl_pI/AAAAAAAAHPk/7pcWUc2pJVg/s1600/Apple+yr5.jpg" height="320" width="245" /></a></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;"><br /></span></b></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">6<sup>th</sup> year</span></b> – <a href="http://www.appleandspice.blogspot.co.uk/2013/02/celebrating-6-years-of-apple-spice-with.html" target="_blank">Apple, Caramel & Almond Tart with Peanut Praline</a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uv9cOgzPYqo/UwCI5I7vWRI/AAAAAAAAHPo/_S1VPn4Uf_g/s1600/Apple+yr6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uv9cOgzPYqo/UwCI5I7vWRI/AAAAAAAAHPo/_S1VPn4Uf_g/s1600/Apple+yr6.jpg" height="320" width="239" /></a></div>
<br />
<div class="MsoNormal">
<b><span style="color: #cc0000;"><sup>7th</sup> year</span></b> –<span style="mso-bidi-font-weight: bold;"> <a href="http://appleandspice.blogspot.co.uk/2014/02/celebrating-7-years-of-apple-spice-with.html" target="_blank">Apple & Hazelnut Upside Down Double Layer Cake</a></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jEkmwmeICm4/UwCJAo2IpFI/AAAAAAAAHQg/w1ugKe_33II/s1600/DSC00101+%2528Medium%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-jEkmwmeICm4/UwCJAo2IpFI/AAAAAAAAHQg/w1ugKe_33II/s1600/DSC00101+%2528Medium%2529.JPG" height="246" width="400" /></a></div>
<div class="MsoNormal">
<span style="color: #cc0000;"></span></div>
</div>
<br />
<div class="MsoNormal">
<b><span style="color: #cc0000;">This Years Apple & Cinnamon Oat Pancakes with Caramel Sauce</span></b></div>
<span style="color: #cc0000;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-eD5mj8u_B6Y/VODRIWDCsWI/AAAAAAAAIHM/pbzb_01dwWo/s1600/Apple%2BOat%2BPancakes%2B030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-eD5mj8u_B6Y/VODRIWDCsWI/AAAAAAAAIHM/pbzb_01dwWo/s1600/Apple%2BOat%2BPancakes%2B030.jpg" height="400" width="265" /></a></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Pancakes</span></div>
<div class="MsoNormal">
50g gluten free oats</div>
<div class="MsoNormal">
1 large red eating apple</div>
<div class="MsoNormal">
½ tsp cinnamon</div>
<div class="MsoNormal">
½ tsp baking powder</div>
<div class="MsoNormal">
100ml almond milk</div>
<div class="MsoNormal">
1 egg</div>
<div class="MsoNormal">
1 tbsp sunflower oil</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Sauce</span></div>
<div class="MsoNormal">
½ tin carnation caramel</div>
<div class="MsoNormal">
3-4 tbsp almond milk</div>
<div class="MsoNormal">
Handful of pecans, to serve</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Heat the oven to 100C. Lay a piece of kitchen roll over a
large plate and place into the oven to warm. Also add a couple of serving
plates.</div>
<div class="MsoNormal">
Start by making the sauce. Heat the caramel and milk
together in a small pan until a nice warm drizzling consistency. Transfer to a
small serving jug and set aside.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make the pancakes, blitz the gluten free oats in a
processor until they are broken down. They should resemble coarse flour, you don’t
want it completely powdery. Add to a mixing bowl.</div>
<div class="MsoNormal">
Quarter the apple, remove the core and grate it into the
bowl, keeping the skin on.</div>
<div class="MsoNormal">
Add the cinnamon and baking powder and stir together.</div>
<div class="MsoNormal">
Measure the milk, add the egg and lightly whisk together.
Pour the wet mixture over the dry mix and beat together to incorporate. You
should have a fairly thick dropping consistency batter. Add a little more milk
if too stiff.</div>
<div class="MsoNormal">
Heat a large frying pan and brush the base with a little oil.
Add heaped tablespoons of the pancake mix and form into round shapes with the
back of the spoon.</div>
<div class="MsoNormal">
Allow to cook over a low heat for 1 minute before flipping
over with a pallet knife and cooking for a further 30 seconds, or until
slightly puffed and browned.</div>
<div class="MsoNormal">
Remove from the pan and transfer to the large plate covered
with kitchen roll in the oven to keep warm while you cook the remaining batter.</div>
<div class="MsoNormal">
When ready to serve divide the pancakes between the plates,
top with a handful of pecans and drizzle with the caramel sauce.</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Makes 8 small pancakes</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fYHJn7Yng-w/VODRIzEChdI/AAAAAAAAIHQ/Z9Xw_s0-3MU/s1600/Apple%2BOat%2BPancakes%2B050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fYHJn7Yng-w/VODRIzEChdI/AAAAAAAAIHQ/Z9Xw_s0-3MU/s1600/Apple%2BOat%2BPancakes%2B050.jpg" height="400" width="265" /></a></div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com4tag:blogger.com,1999:blog-2489450171092139763.post-15253235817888922062015-02-08T07:06:00.000+00:002015-02-08T08:56:26.888+00:00Swirled Chocolate Cheesecake Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-H1BvElsrl6s/VNY9bpxg2UI/AAAAAAAAIE0/x52YXvbnwB0/s1600/Cheesecake%2BBrownies%2B012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-H1BvElsrl6s/VNY9bpxg2UI/AAAAAAAAIE0/x52YXvbnwB0/s1600/Cheesecake%2BBrownies%2B012.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
These brownies are dangerously addictive. Brownie and
cheesecake on their own are delicious, but combine them together and they are
amazing! So rich fudgy, chocolaty, creamy indulgence. These were so good my
family nearly came to fisticuffs over the size of the slices people were
devouring in one sitting. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I’ve never made cheesecake brownies before. It decided to
make them on a sudden whim and after adapting my favourite brownie recipe to be
topped with a creamy dreamy cheesecake layer these brownies were born. It was
one of those light bulb moments where I suddenly realised I’ve been missing out
on something so delicious, all these years, followed by the realisation that
regular brownies just aren’t going to cut it any more.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QnphEHMbDMY/VNY9eXnqvgI/AAAAAAAAIFE/oNZuWvV_x2E/s1600/Cheesecake%2BBrownies%2B019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QnphEHMbDMY/VNY9eXnqvgI/AAAAAAAAIFE/oNZuWvV_x2E/s1600/Cheesecake%2BBrownies%2B019.jpg" height="291" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I know you must be thinking ‘come off it, it’s only a
brownie’ but trust me, these are good! Just look at those soft swirls of creamy
cheesecake mingling with the deep fudgy chocolate brownie. A perfect pairing, a
marriage made in heaven, the ying to the yang – however you want to say it this
is one tasty combo.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-b5Zq3XjB4Uc/VNY9cK_0TKI/AAAAAAAAIE4/NBP78N9hhvQ/s1600/Cheesecake%2BBrownies%2B013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-b5Zq3XjB4Uc/VNY9cK_0TKI/AAAAAAAAIE4/NBP78N9hhvQ/s1600/Cheesecake%2BBrownies%2B013.jpg" height="400" width="265" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
These are best eaten straight out the fridge, when the
brownie has become almost fudge-like. Dense, rich and intense. If you like
cakey brownies then these are not for you.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-utxncQpq9x4/VNY9fSrayPI/AAAAAAAAIFM/kTNCWgAzlqw/s1600/Cheesecake%2BBrownies%2B032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-utxncQpq9x4/VNY9fSrayPI/AAAAAAAAIFM/kTNCWgAzlqw/s1600/Cheesecake%2BBrownies%2B032.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you leave the brownies to come to room temperature they
are a little softer and lighter. I have also discovered that if you give them a
10 second blast in the microwave they are transformed into a soft, melting,
gooey molten chocolate pudding which is also amazing.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you want to really tip them over the edge, eat a piece
cold from the fridge but drizzle it in warm salted caramel sauce….
mmmmmmmmmm…there are no words…</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
These would make the perfect treat for Valentines day next
weekend. Feed your special someone these and you’ll have their heart forever<span style="color: #cc0000;"><b>*</b></span></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b>*</b></span><span style="font-size: x-small;">(scientifically unproved) </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">Swirled Chocolate Cheesecake Brownies</span></b></div>
<span style="color: #cc0000;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-J6IHC3aQOzI/VNY9fYPuVcI/AAAAAAAAIFQ/u9OdNxVfTt8/s1600/Cheesecake%2BBrownies%2B008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-J6IHC3aQOzI/VNY9fYPuVcI/AAAAAAAAIFQ/u9OdNxVfTt8/s1600/Cheesecake%2BBrownies%2B008.jpg" height="400" width="265" /></a></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Brownie</span><br />
140g butter<br />
170g dark chocolate, around 60-70%<br />
180g caster sugar<br />
1 tsp vanilla essence<br />
2 eggs</div>
<div class="MsoNormal">
65g rice flour</div>
<div class="MsoNormal">
5g tapioca starch</div>
<div class="MsoNormal">
10g cocoa powder<br />
½ tsp gluten free baking powder<br />
<br />
<span style="color: #cc0000;">Cheesecake</span></div>
<div class="MsoNormal">
150g cream cheese</div>
<div class="MsoNormal">
1 tsp vanilla extract</div>
<div class="MsoNormal">
50g caster sugar</div>
<div class="MsoNormal">
1 egg</div>
<div class="MsoNormal">
<br />
<span style="color: #cc0000;">Method</span><br />
Preheat the oven to 175C. Grease and line the base and sides of a deep
8inch/20cm square tin and set to one side.</div>
<div class="MsoNormal">
To make the cheesecake layer, place the cream cheese into a
small bowl and beat with a spatula until soft and smooth. Add the vanilla and
sugar and mix to incorporate. Beat in the egg until well combined and set to
one side. It will be quite runny, this is fine.<br />
<br style="mso-special-character: line-break;" /></div>
<div class="MsoNormal">
To make the brownies, break the dark chocolate into pieces
and place into a large bowl along with the butter. Melt gently over a pan of
simmering water until smooth. (The water should not touch the base of the bowl)<br />
Remove the bowl from the heat and stir in the vanilla and the sugar. Beat the
eggs in one at a time until glossy.<br />
Sift over the flour, tapioca starch, cocoa powder and baking powder and beat
with a spatula until no flour streaks remain.<br />
Pour three-quarters of the batter into the tin and smooth into an even layer.</div>
<div class="MsoNormal">
Pour all of the cheesecake mixture over the top. Use a spoon
to place dollops of the remaining brownie batter in random blobs over the top
of the cheesecake layer. Use a skewer or tip of a sharp knife to drag it into
swirls. You want the cheesecake layer to still show through.</div>
<div class="MsoNormal">
Bake in the oven for 40-45 minutes until the top looks set but
the cheesecake still has a slight wobble to it.<br />
Allow to cool almost completely in the tin before removing. Transfer the
brownie to the fridge and chill for at least 2 hours before cutting into
squares. It can be made the day before. </div>
<div class="MsoNormal">
Store in the fridge and eat within 5 days. Serve with warm
salted caramel sauce for extra indulgence.</div>
<div class="MsoNormal">
Makes 1 x 8ich/20cm brownie</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b>Note: </b></span>Eat straight from the fridge for a dense ultra fudgy
brownie or allow it to come to room temperature for a softer eat. Slices can
also be gently heated in the microwave which transforms it into a soft gooey
molten chocolate dessert.</div>
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Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com5tag:blogger.com,1999:blog-2489450171092139763.post-39136727767400128312015-02-01T11:47:00.002+00:002015-02-02T06:44:36.627+00:00Choc Chip, Fig, Pistachio & Almond Brown Butter Financiers<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-QwXQ2HBtO7s/VM4TAsFZRMI/AAAAAAAAIEk/aKNOVo7QfxA/s1600/Frianciers%2B054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QwXQ2HBtO7s/VM4TAsFZRMI/AAAAAAAAIEk/aKNOVo7QfxA/s1600/Frianciers%2B054.jpg" height="400" width="265" /></a></div>
Just saying all those ingredients you know these are going
to taste good. This was a bake of firsts for me. I’ve never made my own financiers
before and I’ve never made a cake using brown butter (beurre noisette) before
either. After baking these tempting little cakes I can safely say I’ll definitely
be making both again.<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I decided to bake financiers as I had two egg whites
leftover after making a lemon tart and wanted to use them up. I’m not much or a
meringue fan and all my other egg white cakes I’ve made in the past required
more than two egg whites, so I went blog browsing and stumbled upon financiers.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DEuc9yO_bEg/VM4RtC0IfbI/AAAAAAAAID0/dGD3DwJksMQ/s1600/Frianciers%2B011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DEuc9yO_bEg/VM4RtC0IfbI/AAAAAAAAID0/dGD3DwJksMQ/s1600/Frianciers%2B011.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
These cute mini cakes are often served as part of an
afternoon tea or after dinner treat due to their size and pretty presentation.
You can buy oval shaped financier tins, but I decided to use some petit fours
tins I had recently rediscovered in a dusty corner of my cupboard. I think
their little fluted edges make them look very dainty.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9T-y2CXW3l8/VM4R1ujErVI/AAAAAAAAIEE/icADIKOQTAA/s1600/Frianciers%2B035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-9T-y2CXW3l8/VM4R1ujErVI/AAAAAAAAIEE/icADIKOQTAA/s1600/Frianciers%2B035.jpg" height="296" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
They are quite dense little cakes, but this doesn’t mean
they are heavy. They are simply moist, soft almond packed little cakes that
reminded me almost of marzipan. The use of egg whites keeps them moist and
light with an elegant pale coloured crumb. </div>
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<a href="http://2.bp.blogspot.com/-a-gKz4v_IbI/VM4R1Vpho0I/AAAAAAAAIEA/VzicoJ1SFCs/s1600/Frianciers%2B061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-a-gKz4v_IbI/VM4R1Vpho0I/AAAAAAAAIEA/VzicoJ1SFCs/s1600/Frianciers%2B061.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The browned butter enhanced their natural nuttiness and gave
them a greater depth of flavour. It was subtle, but definitely made a
difference. I’m going to have to try it again in some other bakes.</div>
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<a href="http://3.bp.blogspot.com/-UGtH9HqyYW8/VM4R3vqXX4I/AAAAAAAAIEM/DAvWXbEjYA4/s1600/Frianciers%2B001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UGtH9HqyYW8/VM4R3vqXX4I/AAAAAAAAIEM/DAvWXbEjYA4/s1600/Frianciers%2B001.jpg" height="296" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A slice of fresh fig and a scatter of chopped pistachios
made for an elegant finish. There is something about figs that just scream
luxury. The other half were topped with slivered almonds and dark choc chips
which stayed wonderful soft and melty after baking. When presented together I
was really pleased how they turned out, and I loved the flavours of both.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Next time you have some leftover egg whites, bake
financiers!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">Choc Chip, Fig, Pistachio & Almond Brown Butter Financiers</span></b></div>
<span style="color: #cc0000;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Hnwk02mmBJc/VM4R40NrMAI/AAAAAAAAIEU/ArafiFeFDf0/s1600/Frianciers%2B051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Hnwk02mmBJc/VM4R40NrMAI/AAAAAAAAIEU/ArafiFeFDf0/s1600/Frianciers%2B051.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Ingredients</span><br />
60g butter, plus extra for greasing<br />
60g icing sugar<br />
75g ground almonds<br />
25g rice flour<br />
2 egg whites<br />
½ tsp vanilla extract<br />
1 fresh fig</div>
<div class="MsoNormal">
10 pistachio nuts</div>
<div class="MsoNormal">
20 dark chocolate chips</div>
<div class="MsoNormal">
2 tsp flaked almonds</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Preheat the oven to 180C. Melt some butter and brush the
insides of 8 petit four tins or financier tins.</div>
<div class="MsoNormal">
Put the butter in a small pan and heat gently, allowing it
to melt and then come to a gentle simmer. Keep watch while it turns from pale
yellow to a pale golden amber colour. Do not let it burn. Remove from the heat
and set aside to cool.</div>
<div class="MsoNormal">
Put the pistachio nuts and icing sugar into the bowl of a
food processor and process until finely ground. </div>
<div class="MsoNormal">
Mix together the ground almonds, flour and icing sugar in a
bowl. </div>
<div class="MsoNormal">
Lightly beat the egg whites until they foam, but not hold
their shape. Add to the flour mix along with the vanilla and beat together
whisk a whisk.</div>
<div class="MsoNormal">
Mix in the warmed brown butter a little at a time, until
combined.</div>
<div class="MsoNormal">
Divide the financier batter evenly between the tins, filling
three-quarters full.</div>
<div class="MsoNormal">
Cut the fig into quarters or sixths (depending on size) and
add a slice to the top of half of the financiers. Roughly chop the pistachios
and scatter around the fig.</div>
<div class="MsoNormal">
Top the other half of the financiers with dark chocolate
chips and flaked almonds.</div>
<div class="MsoNormal">
Bake for 12-15 minutes, until the tops look ‘set’ and very
pale brown around the edges. They do not brown much. (I found the choc chip
ones took 12 mins and the fig took 15 mins).</div>
<div class="MsoNormal">
Cool in the tins for 5 minutes before carefully tipping out
of the tins and leaving to cool completely.</div>
<div class="MsoNormal">
Lightly dust with icing sugar before serving. Best eaten
within 24 hours.</div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Makes 8 financiers</span><br />
<div class="separator" style="clear: both; text-align: center;">
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Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com7tag:blogger.com,1999:blog-2489450171092139763.post-80553754534007933112015-01-25T06:16:00.000+00:002015-01-25T06:16:00.784+00:00Selfridges, Beyond Bread Bakery and Cookies & Scream: A Gluten Free Day in London<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-JcM3DkZXYQ8/VMPYE8LliWI/AAAAAAAAIBI/anB-z9WvVfI/s1600/London2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-JcM3DkZXYQ8/VMPYE8LliWI/AAAAAAAAIBI/anB-z9WvVfI/s1600/London2.jpg" height="233" width="400" /></a></div>
<div class="MsoNormal">
I’ve had a list of gluten free places to visit in <st1:city w:st="on">London</st1:city> for a while, and last weekend I persuaded my mum to
come with me on a gluten free day trip to <st1:city w:st="on">London</st1:city>
to investigate. We set off bright and early and arrived in <st1:city w:st="on">London</st1:city> just after 9am accompanied by a flurry
of snow. Our first stop was <a href="http://www.selfridges.com/" target="_blank">Selfridges</a>, the posh department store known for
their gourmet food section. I’d heard tell that they now offered a range of
gluten free cakes and pastries so it was with eager anticipation that we set
off.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
On arrival at Selfridges we spent a happy half an hour
taking in their glorious chocolate and confectionary displays. Everything was
so nicely presented and ranged from French macarons in beautiful pastel shades
to individually wrapped bars and brightly coloured bonbons.</div>
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<a href="http://2.bp.blogspot.com/-NGWMG-kzHjM/VMPYGrkEuOI/AAAAAAAAIBQ/dlVHiZkcIWw/s1600/London1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-NGWMG-kzHjM/VMPYGrkEuOI/AAAAAAAAIBQ/dlVHiZkcIWw/s1600/London1.jpg" height="225" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Next up was the cakes and pastry section. The smell as you
entered the room was wonderful. Freshly baked bread and stunning displays of
delicate French pastries and glossy fruit topped cakes. I could only look on
enviously as my mum purchased some delicious looking bread to take home. I was
eager to see what the gluten free offerings would be and asked an assistant to
point me in their direction. I had high hopes after seeing the ‘normal’
displays. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pR88lSfaIBU/VMPYIz9tl_I/AAAAAAAAIBg/ef3Mz-I-mK4/s1600/London7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pR88lSfaIBU/VMPYIz9tl_I/AAAAAAAAIBg/ef3Mz-I-mK4/s1600/London7.jpg" height="225" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So imagine my disappointment when I was shown the gluten
free selection…</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OvmSZkpOR40/VMPYHjbU5HI/AAAAAAAAIBY/zj0zQaG08vg/s1600/London5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OvmSZkpOR40/VMPYHjbU5HI/AAAAAAAAIBY/zj0zQaG08vg/s1600/London5.jpg" height="242" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Well that about sums it up. Not much of a display at all! A
few chocolate sandwich cakes, that looked a little haphazardly put together
with no decoration or attention to detail given to them at all. There wasn’t
even any icing on top! Underwhelmed (and undervalued) is an understatement! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The assistant could see I was disappointed and said they
were going to get some more in later in the day, but that’s no good to me. It
was mid morning on a Saturday – I expected more than this. I left cakeless. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
They did have a small display of fresh gluten free pasta –
which I was tempted by as I’ve never seen gluten free ravioli in my life, but
as it was the first stop on our journey and they needed to be kept chilled, I
decided not to buy any on this occasion.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-b85SKVpUoS8/VMPYJBXI-8I/AAAAAAAAIBk/6S8uK38zfug/s1600/London10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-b85SKVpUoS8/VMPYJBXI-8I/AAAAAAAAIBk/6S8uK38zfug/s1600/London10.jpg" height="400" width="262" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I love this display of Heinz tomato soup though. What a
genius idea. A perfect little cheer up gift for a loved one who’s feeling under
the weather.</div>
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<a href="http://2.bp.blogspot.com/-tGYbNkxruc4/VMPYMnmzzHI/AAAAAAAAIBw/oWrnXa-4gQk/s1600/London11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tGYbNkxruc4/VMPYMnmzzHI/AAAAAAAAIBw/oWrnXa-4gQk/s1600/London11.jpg" height="261" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Next stop was <a href="https://www.facebook.com/GlutenFreeBeyondBreadBakery" target="_blank">Beyond Bread</a>. A brand new, entirely gluten
free bakery and café that only opened this month. The minute I heard about it
and saw their baked treats I knew I had to visit.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-3f1E062wWDk/VMPYOfEWvOI/AAAAAAAAIB4/yF06ASUMAjA/s1600/London13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3f1E062wWDk/VMPYOfEWvOI/AAAAAAAAIB4/yF06ASUMAjA/s1600/London13.jpg" height="298" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It’s a lovely little bakery hidden down a side street not
too far from Goodge tube stop. On entering you are greeted by the delicious
aroma of freshly baked breads and cakes. The shop has a collection of little
tables and chairs as well as a long counter displaying the freshly baked tarts,
cookies, cakes and breads on offer.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-oGJhMViWmbg/VMPYO9D50EI/AAAAAAAAIB8/8_9xQ8H-Wn4/s1600/London21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-oGJhMViWmbg/VMPYO9D50EI/AAAAAAAAIB8/8_9xQ8H-Wn4/s1600/London21.jpg" height="400" width="263" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We decided to stay for cake and coffee. We couldn’t decided
what to get so decided to share half each of two cakes. I selected the
chocolate muffin and my mum went for the orange & almond cake. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The chocolate muffin had a slightly misshapen appearance
which hides an almost gooey chocolaty middle. It was still warm from the oven –
yes that’s right, a chocolate muffin so freshly baked it was still warm, soft
and melty inside. Wow.</div>
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<a href="http://2.bp.blogspot.com/-tn0NGb56nYY/VMPYYiZUdYI/AAAAAAAAICY/qg02GN8TtD8/s1600/London14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tn0NGb56nYY/VMPYYiZUdYI/AAAAAAAAICY/qg02GN8TtD8/s1600/London14.jpg" height="225" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The texture was part muffin, part brownie, part soft
centered chocolate cake. It had a soft, slightly chewy outer edge with a moist
rich middle that was ever so slightly squishy, not uncooked, more like a softly
set chocolate brownie. We both agreed it was delicious and you’d never know it
was gluten free. </div>
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<a href="http://4.bp.blogspot.com/-7PofJ7iTKjQ/VMPYUVHZ3GI/AAAAAAAAICI/PxwPWKCm_do/s1600/London19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7PofJ7iTKjQ/VMPYUVHZ3GI/AAAAAAAAICI/PxwPWKCm_do/s1600/London19.jpg" height="400" width="265" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The orange and almond cake was quite dense but had a
delicious zingy orange flavour. It was studded with chunks or almonds which
gave it a nice bite rather than being made with solely ground almonds. There
was a zingy orange icing sugar glaze on top which finished it nicely. It was
slightly crumbly, but not dry, more like a cross between cake and shortbread. </div>
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<a href="http://2.bp.blogspot.com/-Qq5ycpYhJjs/VMPYWrcb9cI/AAAAAAAAICQ/INiPFKlUWGY/s1600/London18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Qq5ycpYhJjs/VMPYWrcb9cI/AAAAAAAAICQ/INiPFKlUWGY/s1600/London18.jpg" height="400" width="278" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While we finished out tea I had a look at the other things
on offer and was very impressed to see gluten free baguettes on offer. I’ve
never seen a freshly baked gluten free baguette in my life. It had the proper
slashes on it and even the little dimpled bottom markings where it had sat on
its tray – just like regular baguettes. I was so impressed. I bought one to
take home and it was delicious. </div>
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<a href="http://1.bp.blogspot.com/-Vrv6GsU42XY/VMPYZ0Vz0YI/AAAAAAAAICg/EAnwWO6N0TI/s1600/London24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Vrv6GsU42XY/VMPYZ0Vz0YI/AAAAAAAAICg/EAnwWO6N0TI/s1600/London24.jpg" height="322" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It had a proper chewy springy outer crust while the middle
was light and airy. I had some for tea and then toasted the rest the next day
and it was fabulous. I’d love to know how they made it. It even smelt like real
bread. Gluten free breads can often smell strongly of vinegar or molasses, but
this smelt wonderfully yeasty and bready. I can’t wait to go back to try some
more of their offerings. I’ve even seen photos of gluten free Danish pastries –
DANISH PASTRIES!!! I can safely say I’ll be returning as much as possible.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Next on our whirlwind tour of <st1:city w:st="on">London</st1:city> was <a href="http://www.camdenlockmarket.com/" target="_blank">Camden Lock Market</a>. I’d never been
before and it is an amazing display of just how multicultural and exciting <st1:city w:st="on">London</st1:city> can be. Walking
through a brick built entrance from the main street you are suddenly immersed
in a whole different world of little shops, street food traders, interlocking
underground passageways and great swarms of people. (If you’re one of those
people who don’t like crowds, this isn’t the place for you).</div>
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We spent a happy hour wandering around taking in the sights,
sounds and smells. We even got a little lost down some of the alleyways and
couldn’t find our way out again. It was so exciting. Some of the little shops
displayed carved wooden antiques while others had swaths of brightly coloured shawls
and shoes that wouldn’t have looked out of place in the souks or <st1:country-region w:st="on">Morocco</st1:country-region>.</div>
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<a href="http://2.bp.blogspot.com/-yjhWqJVrk8g/VMPZT1HG_HI/AAAAAAAAICo/4Jg4p5hsQSE/s1600/London28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yjhWqJVrk8g/VMPZT1HG_HI/AAAAAAAAICo/4Jg4p5hsQSE/s1600/London28.jpg" height="400" width="241" /></a></div>
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When we found our way out again and came across the street
food market we decided to have lunch. There were at least 4 places offering
gluten free options and if you have no dietary restrictions you would be spoilt
for choice – everything from dim sum, stir fired noodles, gourmet toasted
sandwiches, burgers, burritos, mediterranean salads, Turkish falafel, cupcakes
and even a dedicated mac n cheese stall. The assortment of smells, and wafts of
smoke was so exciting.</div>
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After wandering round each stall at least 3 times I finally
decided on a hot salad box from a stall called <a href="http://feedmeprimal.co.uk/" target="_blank">Feed Me Primal</a>. It was all Paleo
and Gluten Free. I chose the vegetarian box which included a warm stir fry of
cauliflower, beetroot and carrot with lemon and herbs that was topped with fresh
spinach, cheese, spicy salsa, picked chilies and a little almond and coconut
pancake wrap. It was all very tasty and lovely and fresh.</div>
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<a href="http://3.bp.blogspot.com/-jWvEQBfo8iI/VMPZgmaqSgI/AAAAAAAAIDY/zTfZyGnAgJU/s1600/London40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jWvEQBfo8iI/VMPZgmaqSgI/AAAAAAAAIDY/zTfZyGnAgJU/s1600/London40.jpg" height="202" width="400" /></a></div>
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My mum went for a gourmet toasted sandwich from <span style="background: white;"><a href="https://www.facebook.com/toastits" target="_blank">Toastits</a>. This</span> had sun dried tomatoes, fresh mozzarella,
spinach, avocado and basil sandwiched between 2 slices of toasted sourdough
bread. She loved it and said the bread was particularly delicious. It was so
big she couldn’t quite finish it. Despite the cold we sat outside on communal
picnic benches, watching the hustle and bustle around us which made for a great
atmosphere.</div>
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After lunch it was treat time again and we managed to find
<a href="http://www.cookiesandscream.com/" target="_blank">Cookies & Scream</a>, a gluten and dairy free vegan bake shop. It was a tiny
little shop front hidden in the market. There was a selection of 2 pies and 3
cookies when we visited. </div>
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<a href="http://1.bp.blogspot.com/--GX8muHgg3c/VMPZXbD_dpI/AAAAAAAAIC4/zZ1dZuFXlnU/s1600/London29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--GX8muHgg3c/VMPZXbD_dpI/AAAAAAAAIC4/zZ1dZuFXlnU/s1600/London29.jpg" height="400" width="320" /></a></div>
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We decided to share a chocolate chip cookie and a slice of
Chico Pie which was a fat slice of peanut butter cookie dough, studded with
chocolate chips and shaped into a pie.</div>
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The chocolate chip cookie was ok. It had a lovely strong
vanilla aroma, but I found the texture to be a bit lacking. It was quite firm,
neither chewy nor crispy. Perfectly nice, but nothing special.</div>
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The Chico Pie was much better. It really was a thick slab of
peanut butter cookie dough, and was just as delicious as it sounds. Very rich,
but not too sweet with a great natural peanut flavour. I loved the chunks of
chocolate in it too. We were quite full after our lunch and so bought this home
with us and enjoyed it the next day.</div>
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<a href="http://4.bp.blogspot.com/-Hp_HrJOdYR4/VMPZcH5-bDI/AAAAAAAAIDI/Q8bFSpEG6ec/s1600/London33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Hp_HrJOdYR4/VMPZcH5-bDI/AAAAAAAAIDI/Q8bFSpEG6ec/s1600/London33.jpg" height="400" width="336" /></a></div>
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So all in all a wonderfully food filled gluten free day. The
gold star goes to <a href="https://www.facebook.com/GlutenFreeBeyondBreadBakery" target="_blank">Beyond Bread</a> for creating gluten free heaven with real
innovation of the treats and breads they offer. I can’t wait to try some more
of their baking.</div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com5tag:blogger.com,1999:blog-2489450171092139763.post-68532859447981886652015-01-18T07:30:00.001+00:002015-01-18T07:30:26.983+00:00Mini Batch Buttermilk Sultana Scones<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IR9_gae8RcE/VLtghvUln2I/AAAAAAAAIAQ/UDd3bzFdQxw/s1600/Sultana%2BScones%2B027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IR9_gae8RcE/VLtghvUln2I/AAAAAAAAIAQ/UDd3bzFdQxw/s1600/Sultana%2BScones%2B027.jpg" height="400" width="265" /></a></div>
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I love a freshly baked scone, you can’t beat them when they
are still warm from the oven and are most certainly best devoured the day they
are made. However, this can sometimes prove a problem when there is only 1 or 2
of you in the house. Typical scone recipes make at least 8 scones, and yes you
can freeze them or reheat them, but they are never quite the same.</div>
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Recently when the scone cravings called, I decided to do
some experimenting and create sultana scones for the single girl. A small batch
perfect for devouring while still warm and fresh from the oven.</div>
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<a href="http://1.bp.blogspot.com/-xgW2yDVWJgQ/VLtgld3ZigI/AAAAAAAAIAY/Z2PyH96-PLQ/s1600/Sultana%2BScones%2B006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xgW2yDVWJgQ/VLtgld3ZigI/AAAAAAAAIAY/Z2PyH96-PLQ/s1600/Sultana%2BScones%2B006.jpg" height="265" width="400" /></a></div>
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5 batches of scones later (I’m not kidding) I had created
not only a small batch scone recipe, but also a greatly improved, tastier,
fluffier and taller scone recipe than my previous attempts. Hurrah. I admit I
did use a pre-made flour blend, something which I tend to avoid these days, but
for such a small batch of scones, quick and simple is the way to go.</div>
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The secret to the scones is the drop of vanilla and buttermilk,
which I am convinced help create light and fluffy scones with a delicious
flavour. I also decided to add a few sultanas which add a lovely sweet and
juicy addition, but they are of course optional. You could add choc chips, chopped
nuts or simply leave them plain if you prefer.</div>
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<a href="http://3.bp.blogspot.com/-Af0C3CImDIE/VLtgn6lHRVI/AAAAAAAAIAo/gr5cOrFJVzg/s1600/Sultana%2BScones%2B011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Af0C3CImDIE/VLtgn6lHRVI/AAAAAAAAIAo/gr5cOrFJVzg/s1600/Sultana%2BScones%2B011.jpg" height="400" width="265" /></a></div>
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Savoured warm from the oven, spread with your favourite jam
(and lashings of cream if you like) these scones are hard to beat. They can be
made from raw ingredients to freshly baked scone in 20 minutes – what more
could you want? Plus, the small batch means you can enjoy freshly baked scones
every day!</div>
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<span style="color: #cc0000;"><b>Mini Batch Buttermilk Sultana Scones</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xOP4btIVjA4/VLtgo38qHyI/AAAAAAAAIAw/Z-fm-xcAIHM/s1600/Sultana%2BScones%2B026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xOP4btIVjA4/VLtgo38qHyI/AAAAAAAAIAw/Z-fm-xcAIHM/s1600/Sultana%2BScones%2B026.jpg" height="265" width="400" /></a></div>
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<span style="color: #cc0000;">Ingredients</span></div>
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40ml milk</div>
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45ml buttermilk</div>
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¼ tsp vanilla extract</div>
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100g gluten free plain flour (I used Doves Farm)</div>
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1 tsp gluten free baking powder</div>
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10g caster sugar</div>
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¼ tsp xanthan gum</div>
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20g sultanas</div>
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20g cold butter</div>
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<span style="color: #cc0000;">Method</span></div>
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Preheat the oven to 220C. Line a baking tray with a sheet of
greaseproof paper.</div>
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Stir together the milk, buttermilk and vanilla extract in a
small bowl and set aside.</div>
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Add all the dry ingredients, including the sultanas, into a
bowl and stir together. Cut the butter into small cubes and add to the dry
ingredients. Rub the butter into the flour mix using the tips of your fingers,
lifting it and letting it fall back into the bowl as you rub them together
until the mix resembles breadcrumbs. A few larger clumps of butter is fine.</div>
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Pour over the milk mixture and mix into the flour briefly
using a round bladed butter knife until it begins to form a dough.</div>
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Tip the mixture out onto a lightly floured work surface and
knead gently to form a soft dough, don’t overdo it, it will be a little sticky.</div>
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Pat the mixture into a thick rectangle, around 1inch thick.
It should be just big enough to stamp out 2 scones using a 5cm/2inch round
cutter. Press the cutter down straight and do not twist or else they may rise
wonky. Gather the scraps together and form them into a final scone by patting
the mixture into the cutter to form the shape (no leftovers!)</div>
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Place the scones on the baking tray and brush the tops with
a little milk. Don’t let it run down the sides.</div>
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Bake in the oven for 10 minutes until risen.</div>
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Transfer to a cooling rack to cool for 10 minutes before
serving. Best eaten on day of baking. Re-warm any leftover scones in the
microwave for 10-15 seconds before eating.</div>
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Makes 3 scones</div>
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Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com5tag:blogger.com,1999:blog-2489450171092139763.post-60752786558913635792015-01-11T06:24:00.000+00:002015-01-11T06:24:00.049+00:00Udi’s Gluten Free Pizza Base Mix Review<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wKkAbirX0j0/VK6hvBVMUKI/AAAAAAAAH9c/ix5sZMYrqZc/s1600/Udi%2BReview%2B025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wKkAbirX0j0/VK6hvBVMUKI/AAAAAAAAH9c/ix5sZMYrqZc/s1600/Udi%2BReview%2B025.jpg" height="265" width="400" /></a></div>
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Udi’s are an American gluten free company, and their
products became available in the <st1:country-region w:st="on">UK</st1:country-region> a couple of years ago. I was
aware of them before they came to the <st1:country-region w:st="on">UK</st1:country-region>,
having tasted some of their bagels when visiting a friend in <st1:state w:st="on">California</st1:state> a few years ago. I loved the
bagel and so was delighted when they were one of the first products they introduced
to the <st1:country-region w:st="on">UK</st1:country-region>
market. I have tried quite a selection of Udi’s products now, and they are
introducing more and more due to increasing demand. I’ve found some to be a bit
hit and miss, but their bagels are probably one of my most regular purchases
(especially the choc chip and savoury ones!)</div>
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Anyway, enough about bagels. <a href="http://udisglutenfree.co.uk/" target="_blank">Udi’s</a> have just launched a
whole selection of baking mixes and asked if I would be interested in trying
some out. Being a good home baker, baking mixes are not something I have bought
before, but I was interested to see how they would compare. I was sent a pizza
base mix, bread mix, cake mix and flour mix.</div>
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<a href="http://3.bp.blogspot.com/-E80NI52fGzU/VK6hv8N5ZVI/AAAAAAAAH9k/E5_TycYvqlk/s1600/Udi%2BReview%2B002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-E80NI52fGzU/VK6hv8N5ZVI/AAAAAAAAH9k/E5_TycYvqlk/s1600/Udi%2BReview%2B002.jpg" height="400" width="291" /></a></div>
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Making bread and pizza is quite difficult to achieve gluten
free, as breads rely so prevalently on gluten to help give them their texture
and structure. It just so happened that the time the mixes arrived, I was
looking after my younger brother and so together we decided to try out the
pizza base mix for lunch.</div>
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<a href="http://3.bp.blogspot.com/-kzQ60yw1HcM/VK6hw-2k2II/AAAAAAAAH9s/MDXKo9E18fI/s1600/Udi%2BReview%2B021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-kzQ60yw1HcM/VK6hw-2k2II/AAAAAAAAH9s/MDXKo9E18fI/s1600/Udi%2BReview%2B021.jpg" height="400" width="275" /></a></div>
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I found the ingredient list and method to be a little
disjointed across all the range. As I’ve previously mentioned they are an
American company, but I would have expected the packaging to have been made
more UK friendly, as the extra ingredients required were stated in tablespoons
and cups rather than grams. However the total weight of the mix is given in grams
and has been given a coeliac <st1:country-region w:st="on">UK</st1:country-region>
accredited logo, so they must have updated the packaging for this. The cooking
times too were not consistent, with the pizza base mix being stated in Gas Mark
and Degrees Celsius, whereas the white bread mix was provided in Ferinheight
only. Another thing I thought was slightly odd is that the instructions tell
you use to use the whole bag of pizza mix (570g) which then makes 9 x 6inch
pizzas – who needs that many in all in one go?!</div>
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<a href="http://3.bp.blogspot.com/-c3d8kZIqbx8/VK6hya7ZmgI/AAAAAAAAH90/hYppkAu4oJU/s1600/Udi%2BReview%2B003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-c3d8kZIqbx8/VK6hya7ZmgI/AAAAAAAAH90/hYppkAu4oJU/s1600/Udi%2BReview%2B003.jpg" height="400" width="303" /></a></div>
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<a href="http://4.bp.blogspot.com/-b9d6fIlsfnk/VK6hyzfm6QI/AAAAAAAAH94/TSIX65P5SK8/s1600/Udi%2BReview%2B006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-b9d6fIlsfnk/VK6hyzfm6QI/AAAAAAAAH94/TSIX65P5SK8/s1600/Udi%2BReview%2B006.jpg" height="400" width="305" /></a></div>
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Nit picking about packaging aside, I got to work, using only
half the mix and was pleased with how quick and easy it was to put together. A
bag of flour mix is provided along with a sachet of yeast. Water and oil are
the only additional ingredients required. </div>
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The instructions state to use a stand mixer, which I don’t
own, so I used a spoon and my hands which worked fine. After a short prove I had
a lovely soft pizza dough. The instructions say “let rise in a warm area for 40
minutes. Bake for 16-20 minutes at 200C” No mention of when to add toppings (before
or after baking), so I went for adding toppings on raw pizza dough and then
baking on a preheated baking tray to ensure a crisp base. I suspect this was
the right thing to do but I would have liked the instructions to be a little
clearer.</div>
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<a href="http://1.bp.blogspot.com/-p8V0dnBhXJs/VK6h0hedDxI/AAAAAAAAH-I/2P0lGjTP6Ts/s1600/Udi%2BReview%2B018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-p8V0dnBhXJs/VK6h0hedDxI/AAAAAAAAH-I/2P0lGjTP6Ts/s1600/Udi%2BReview%2B018.jpg" height="400" width="265" /></a></div>
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I topped my pizza with some leftover tomato salsa,
cauliflower, courgette and mozzarella, and finished it with some fresh mint
when cooked. Meanwhile, my brother went for a meaty feast of leftover smoked
ham, bacon and mozzarella. Both pizzas turned out well. The edges crisped up
nicely and turned pale golden brown.</div>
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<a href="http://4.bp.blogspot.com/-YwuexZMPC3c/VK6hz7fUA4I/AAAAAAAAH-E/iaCEbhqFctI/s1600/Udi%2BReview%2B020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YwuexZMPC3c/VK6hz7fUA4I/AAAAAAAAH-E/iaCEbhqFctI/s1600/Udi%2BReview%2B020.jpg" height="400" width="265" /></a></div>
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The middle and base of the pizzas were cooked, and had a
slight chew which was nice. It was sturdy enough to hold without crumbling
apart and wasn’t gritty to eat. Potato and tapioca starch are some of the main
flour ingredients in the mix, so I suspect this helped the chew and binding
properties. The flavour was good, not too salty, although I did find it
slightly sweet for my tastes.</div>
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<a href="http://2.bp.blogspot.com/--kvwu7CtZgw/VK6h1ba1hdI/AAAAAAAAH-U/kRVRNHm4MMk/s1600/Udi%2BReview%2B025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--kvwu7CtZgw/VK6h1ba1hdI/AAAAAAAAH-U/kRVRNHm4MMk/s1600/Udi%2BReview%2B025.jpg" height="265" width="400" /></a></div>
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My brother happily devoured his pizza, so it passed the non
coeliac eater test. He said it wasn’t quite ‘bready’ enough, but he’d happily
eat it.</div>
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For ease and convenience I was impressed with the <a href="http://udisglutenfree.co.uk/" target="_blank">Udi's</a> pizza mix and
it’s the kind of thing I would consider buying if I wanted to host or was
invited to a mid week pizza making evening with friends. I do however feel more
care should have been taken over the units of measure for the ingredients
(grams rather than cups) and more consistency given to the cooking temperatures
across the range. They should at least be consistent with each other and
ideally more geared for the <st1:place w:st="on">UK</st1:place>
market.</div>
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<a href="http://1.bp.blogspot.com/-y7TgKE5xKQU/VK6h1hWyX7I/AAAAAAAAH-Y/DEo6zjSshoM/s1600/Udi%2BReview%2B027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-y7TgKE5xKQU/VK6h1hWyX7I/AAAAAAAAH-Y/DEo6zjSshoM/s1600/Udi%2BReview%2B027.jpg" height="400" width="265" /></a></div>
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I look forward to seeing what other products Udi’s develop.
I’ve seen on their American website that have <a href="http://udisglutenfree.com/products/cinnamon-rolls/" target="_blank">cinnamon rolls</a> – please can we
try those in the <st1:country-region w:st="on">UK</st1:country-region>
too!</div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com3tag:blogger.com,1999:blog-2489450171092139763.post-1802349507595415732015-01-04T09:05:00.006+00:002015-01-04T09:05:56.427+00:00Lemon & Ginger Crunch Tart<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-H3QOkfKfpdQ/VKkCC-g2gUI/AAAAAAAAH8s/bQWQGGQzyDM/s1600/Lemon%2B%26%2BGinger%2BCrunch%2B035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-H3QOkfKfpdQ/VKkCC-g2gUI/AAAAAAAAH8s/bQWQGGQzyDM/s1600/Lemon%2B%26%2BGinger%2BCrunch%2B035.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
To see the New Year in, I hosted a bring and share supper
night with my friends. I love hosting parties like this, it takes the pressure
off hosting for everyone and means you can enjoy a selection of little bits of
lots of different dishes. My friends pulled out all the stops and made sure
everything they brought was also gluten free, which was a lovely gesture. We
ended up with far too much food, but this creates the joy of leftovers for
lunch the next day.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This lemon tart was my offering to the dessert selection.
It’s one of my favourites, I can’t believe I haven’t blogged about it before. It’s
very quick and simple to put together but results in a dessert that’s a cross
between cheesecake and tarte au citron. It uses only 5 ingredients, 2 for the
base and 3 for the topping, yet tastes like you have slaved away for ages. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yECHBh0YClQ/VKkCET1F1dI/AAAAAAAAH80/zkg1Xx2QNOc/s1600/Lemon%2B%26%2BGinger%2BCrunch%2B026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yECHBh0YClQ/VKkCET1F1dI/AAAAAAAAH80/zkg1Xx2QNOc/s1600/Lemon%2B%26%2BGinger%2BCrunch%2B026.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The lemon topping is made from sweetened condensed milk,
double cream and lots of lemon. The acidity in the lemon juice reacts with the
cream, causing it to thicken almost instantly as you mix it together, creating
a thick and zingy mixture that sets into a soft yet sliceable topping after a
short chill in the fridge. It’s creamy, sweet and also extremely zingy which
makes for a very refreshing tart.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-hUmUqLPjXQ4/VKkCGPUufNI/AAAAAAAAH88/4ZXj0vedOfQ/s1600/Lemon%2B%26%2BGinger%2BCrunch%2B019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-hUmUqLPjXQ4/VKkCGPUufNI/AAAAAAAAH88/4ZXj0vedOfQ/s1600/Lemon%2B%26%2BGinger%2BCrunch%2B019.jpg" height="400" width="265" /></a></div>
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<br /></div>
<div class="MsoNormal">
The base is made of ginger biscuits, which is a lovely
flavour pairing and adds gentle warmth against the zesty lemon topping. If you
can find stem ginger biscuits, it’s even better as the little chunks of stem
ginger adds a nice occasional chewy bite to the base when you come across one.
Crunchy ginger base and zingy lemon topping, so simple yet so delicious.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b>Lemon & Ginger Crunch Tart</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-EGkcp7k2ENk/VKkCIrN_wKI/AAAAAAAAH9E/pQrVqdbb_YU/s1600/Lemon%2B%26%2BGinger%2BCrunch%2B033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EGkcp7k2ENk/VKkCIrN_wKI/AAAAAAAAH9E/pQrVqdbb_YU/s1600/Lemon%2B%26%2BGinger%2BCrunch%2B033.jpg" height="400" width="278" /></a></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Ingredients</span></div>
<div class="MsoNormal">
200g gluten free stem ginger biscuits</div>
<div class="MsoNormal">
40g butter</div>
<div class="MsoNormal">
1 x 397g tin sweetened condensed milk</div>
<div class="MsoNormal">
125ml double cream</div>
<div class="MsoNormal">
Zest & juice of 2 lemons</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Line the base of an 8inch/20cm springform tin or tart tin
with greaseproof paper.</div>
<div class="MsoNormal">
Blitz ginger biscuits in a food processor until they are
broken into crumbs.<b><o:p></o:p></b></div>
<div class="MsoNormal">
Melt the butter in a pan. Add the ginger biscuits to the pan
and mix well to combine. Press the mixture into the base of the tin and press
down well. Transfer to the fridge to chill.<b><o:p></o:p></b></div>
<div class="MsoNormal">
Finely grate the zest off the lemons and add to a bowl along
with the condensed milk and cream. Add the juice from both lemons and whisk
together using a handheld whisk until thick and creamy. It should start to
thicken up almost instantly into a smooth pourable cream.<b><o:p></o:p></b></div>
<div class="MsoNormal">
Pour the lemon mix over the biscuit base and return to the
fridge to set, around 6 hours.</div>
<div class="MsoNormal">
Garnish with a slice of lemon before serving.</div>
<br />
<div class="MsoNormal">
Makes 1 x 8inch/20cm tart</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7Wln4mZK9jE/VKkCJd3I60I/AAAAAAAAH9M/nn6wh9VqlVs/s1600/Lemon%2B%26%2BGinger%2BCrunch%2B022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7Wln4mZK9jE/VKkCJd3I60I/AAAAAAAAH9M/nn6wh9VqlVs/s1600/Lemon%2B%26%2BGinger%2BCrunch%2B022.jpg" height="400" width="265" /></a></div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com5tag:blogger.com,1999:blog-2489450171092139763.post-2746926087288649752014-12-28T17:04:00.000+00:002014-12-28T17:04:28.084+00:00Snowflake Joconde Imprime Torte filled with Dark Chocolate Mousse & Cranberry Compote, topped with Chocolate Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uAwlVBqy4nI/VKA1qk2801I/AAAAAAAAH68/vSvo531-6pA/s1600/Snowflake%2BTorte%2B023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uAwlVBqy4nI/VKA1qk2801I/AAAAAAAAH68/vSvo531-6pA/s1600/Snowflake%2BTorte%2B023.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
This torte was this
years alternative dessert offering for those (strange) people who don’t like
Christmas pudding. The non Christmas pudding eaters of the family are devout
chocoholics and so any dessert must involve copious amounts of chocolate and
this dessert doesn’t disappoint. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I wanted to create
something with a bit of wow factor, to fit in with the Christmas celebrations
and decided a joconde imprime torte would be the way to do it. It sounds a bit
daunting, but it’s actually quite a simple yet very effective technique. You
pipe a design onto your parchment using a special cake batter and freeze it
before putting a swiss roll batter of a different colour over the top of the
frozen cake batter and baking it. Freezing the design stops the two batters
mixing together before you bake it. Then when you turn it out, you have a
perfectly piped design on the underside of the sponge. Clever!<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-vGz-pgU-FRw/VKA1svnx6gI/AAAAAAAAH7E/SLJiivhaoxU/s1600/Snowflake%2BTorte%2B006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vGz-pgU-FRw/VKA1svnx6gI/AAAAAAAAH7E/SLJiivhaoxU/s1600/Snowflake%2BTorte%2B006.jpg" height="265" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yO7T9Ep17YA/VKA1wJI6RPI/AAAAAAAAH7c/_40ddbrOqzs/s1600/Snowflake%2BTorte%2B013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yO7T9Ep17YA/VKA1wJI6RPI/AAAAAAAAH7c/_40ddbrOqzs/s1600/Snowflake%2BTorte%2B013.jpg" height="266" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This joconde sponge
is very flexible and it is used to line the sides and base of a ring mould
which you can then fill with whatever takes your fancy. I decided to use a rich
dark chocolate mousse with a layer of fresh cranberry compote for a festive
flavour.<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-A5RGs9St5NU/VKA1uhKPoYI/AAAAAAAAH7U/0KpOCFuFqU8/s1600/Snowflake%2BTorte%2B014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-A5RGs9St5NU/VKA1uhKPoYI/AAAAAAAAH7U/0KpOCFuFqU8/s1600/Snowflake%2BTorte%2B014.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My joncode sponge
was decorated with a piped snowflake design to make it extra Christmassy. I
think it worked well although I was annoyed my silicone paper crinkled slightly
in the oven after being transferred from the freezer, so the finished underside
of my sponge was a little crinkled in places. I’ll make sure to use one of
those stiff silicone mats next time. The effect was still good though.<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wizekQkgVgk/VKA1tGyF8OI/AAAAAAAAH7I/MnXIqNvEX40/s1600/Snowflake%2BTorte%2B010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wizekQkgVgk/VKA1tGyF8OI/AAAAAAAAH7I/MnXIqNvEX40/s1600/Snowflake%2BTorte%2B010.jpg" height="400" width="265" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I topped the torte
with a hot water ganache which gave a lovely glossy finish. The finished torte was
divine. Moist, light sponge filled with an airy, creamy, rich dark chocolate
mousse with a hidden layer of the tart and tangy cranberry sauce. The fudgy chocolate
glaze added an extra chocolaty hit. It tasted amazing! It was completely
indulgent and intensely chocolaty but not in the least heavy or stodgy, perfect
after a big Christmas meal.<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9V_d1UaFBfc/VKA22INW0yI/AAAAAAAAH8M/AxS4mqzpRUo/s1600/Snowflake%2BTorte%2B033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9V_d1UaFBfc/VKA22INW0yI/AAAAAAAAH8M/AxS4mqzpRUo/s1600/Snowflake%2BTorte%2B033.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
All my family loved
it and there were actually arguments over the leftovers the following day. I’ll
be making this again for sure! It takes a little bit of time to make, as there
are quite a few processes and the mousse has to chill in the fridge overnight,
but don’t let that put you off. You could just make a plain joconde sponge and
not bother with the design and then use a shop bought cranberry sauce to make
things simpler. <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jCXVAJGEd40/VKA1z2UUESI/AAAAAAAAH7s/nAt8U2Hi0uQ/s1600/Snowflake%2BTorte%2B036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-jCXVAJGEd40/VKA1z2UUESI/AAAAAAAAH7s/nAt8U2Hi0uQ/s1600/Snowflake%2BTorte%2B036.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I’ve already been
asked to make it again for New Year! Tell me, what festive pud did you serve
for the non Christmas pudding eaters of the family? <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vojZhc9j7aI/VKA20GjAmXI/AAAAAAAAH74/lDGJp3MGuEM/s1600/Xmas%2Bpud%2B2014%2B002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vojZhc9j7aI/VKA20GjAmXI/AAAAAAAAH74/lDGJp3MGuEM/s1600/Xmas%2Bpud%2B2014%2B002.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
Oh and for people
who wondered what my Christmas pudding looks like when its steamed and served –
here’s a photo. Moist fruity boozy loveliness.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b>Snowflake Joconde Imprime Torte filled with Dark Chocolate
Mousse & Cranberry Compote, topped with Chocolate Glaze</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VbOiBJMeVYU/VKA20y5-VGI/AAAAAAAAH8A/u-yOW9VK1mE/s1600/Snowflake%2BTorte%2B023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VbOiBJMeVYU/VKA20y5-VGI/AAAAAAAAH8A/u-yOW9VK1mE/s1600/Snowflake%2BTorte%2B023.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<span style="color: #cc0000;">White Snowflake
Sponge Paste</span><o:p></o:p></div>
<div class="MsoNormal">
35g unsalted<span class="apple-converted-space"> </span>butter</div>
<div class="MsoNormal">
35g icing sugar </div>
<div class="MsoNormal">
1 egg white </div>
<div class="MsoNormal">
40g <span class="apple-converted-space">rice flour</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Chocolate Joconde
Sponge</span><o:p></o:p></div>
<div class="MsoNormal">
2 egg whites </div>
<div class="MsoNormal">
15g<span class="apple-converted-space"> </span>caster
sugar </div>
<div class="MsoNormal">
60g<span class="apple-converted-space"> </span>ground
almonds </div>
<div class="MsoNormal">
60g<span class="apple-converted-space"> </span>icing
sugar </div>
<div class="MsoNormal">
2 eggs </div>
<div class="MsoNormal">
20g<span class="apple-converted-space"> </span>cocoa
powder </div>
<div class="MsoNormal">
20g unsalted<span class="apple-converted-space"> </span>butter,
melted</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Cranberry Filling</span><o:p></o:p></div>
<div class="MsoNormal">
200g fresh
cranberries<o:p></o:p></div>
<div class="MsoNormal">
2 tbsp caster sugar<o:p></o:p></div>
<div class="MsoNormal">
Juice of 1
clementine<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Chocolate Mousse</span><o:p></o:p></div>
<div class="MsoNormal">
200g dark chocolate</div>
<div class="MsoNormal">
120ml water</div>
<div class="MsoNormal">
3 eggs, separated</div>
<div class="MsoNormal">
40g caster sugar</div>
<div class="MsoNormal">
150ml double cream</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Chocolate Glaze</span><o:p></o:p></div>
<div class="MsoNormal">
50g dark chocolate<o:p></o:p></div>
<div class="MsoNormal">
2 tsp cocoa powder<o:p></o:p></div>
<div class="MsoNormal">
2 tsp caster sugar<o:p></o:p></div>
<div class="MsoNormal">
100ml hot water<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">To decorate</span><o:p></o:p></div>
<div class="MsoNormal">
20g white chocolate</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Cif8YwDiWyI/VKA3xU4FvdI/AAAAAAAAH8c/Il6Oe2G0Zbk/s1600/Snowflake%2BTorte%2B015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Cif8YwDiWyI/VKA3xU4FvdI/AAAAAAAAH8c/Il6Oe2G0Zbk/s1600/Snowflake%2BTorte%2B015.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Print out your chosen design for your sponge on a couple of
A4 sheets of paper. Cut them so they line the base of a 33x25cm (13x10inch) swiss
roll tin. Cut out a piece of silicone paper to line the base and sides of the
tin and lay it over the top of the design.</div>
<div class="MsoNormal">
For the white decorative paste, cream softened butter and
icing sugar together until light and fluffy. Gradually add the egg white,
beating continuously. Fold in the flour until combined. Spoon the mixture into
a piping bag fitted with a small tube nozzle. Pipe out your design onto the
silicone paper, tracing over the printed out design beneath.</div>
<div class="MsoNormal">
Transfer the silicone paper to a flat baking tray and place in
the freezer for 10 minutes to freeze the design solid. Meanwhile, preheat the
oven to 220C and make the chocolate joconde sponge.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the chocolate joconde sponge, whisk the egg whites in a clean
bowl to stiff peaks stage. Add the caster sugar, one teaspoon at a time,
whisking between each addition to make a glossy meringue. Set aside.</div>
<div class="MsoNormal">
Add the ground almonds, icing sugar and eggs into a new clean
bowl. Whisk together for 3-5 minutes, or until doubled in volume, a stand mixer
is useful here, but not essential. Sift over the cocoa powder and fold it in
gently. Add one-third of the whisked egg whites and fold in to lighten the
mixture. Add the rest of the egg whites and fold in more gently until just
incorporated. Melt the butter, and pour it down the inside side of the bowl and
fold in, until incorporated.</div>
<div class="MsoNormal">
Remove the silicone sheet with the decorative paste from the
freezer and place into the base of the swiss roll tin.</div>
<div class="MsoNormal">
Tip the joconde sponge mixture over the top and gently
spread into an even thin layer. Bake for 7 minutes, or until slightly risen and
lightly springy to the touch.</div>
<div class="MsoNormal">
Place a sheet of baking parchment over a cooling rack and
turn the cake out onto it. Carefully peel off the silicone paper from the base
of the cake, revealing the piped design. Lay the paper back on top of the
sponge and leave to cool completely.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make the cranberry compote, place all the ingredients
into a pan and heat gently. The cranberries will start to pop and released
their juice. Simmer for 10 minutes until the cranberries have broken down and
thickened into a thick compote. You should be able to drag a spatula along the
base of the pan without any excess liquid flooding the space. This happens
quite quickly. It will taste very sharp at this stage, but you need this to cut
through the rich chocolate later. Set aside to cool.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ILIaEgIKhX0/VKA21_IN3fI/AAAAAAAAH8I/hQfvxBasbvs/s1600/Snowflake%2BTorte%2B004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ILIaEgIKhX0/VKA21_IN3fI/AAAAAAAAH8I/hQfvxBasbvs/s1600/Snowflake%2BTorte%2B004.jpg" height="400" width="265" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Line the inside of a 20cm/8inch ring mould with a strip of
acetate and place it onto a sturdy baking tray that has been covered with
clingfilm. Trim off the sides of the sponge before cutting a long strip of
sponge, 6cm tall from the long side of the sponge. Cut a similar sized strip
from the shorter edge of the sponge and use them to line the inside edge of the
ring mould. Make sure to have the design facing outwards, so it will show off
the outside of the dessert once the ring is removed. Push the edges of sponge
together to join them together and trim off any excess. Cut out a circle from
the leftover sponge, slightly smaller than the diameter of the tin, and use it
to line the base of the ring mould, design facing down. Spread the cooled
cranberry compote evenly over the base of the sponge inside the ring.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the chocolate mousse, break the chocolate into pieces
and place into a small pan along with the water. Heat on the lowest heat,
stirring occasionally until the chocolate is melted and combined with the
water.</div>
<div class="MsoNormal">
Separate the eggs, putting the whites into a clean bowl.
Beat the yolks into the chocolate mixture and set aside.</div>
<div class="MsoNormal">
Whisk the egg whites to the soft-peak stage, then whisk in
the sugar, about a third at a time, whisking until the whites are glossy. Fold
one-third of the egg whites into the chocolate mixture to loosen it; then
carefully fold in the rest. Whip the cream until it just starts to hold its
shape but is still very soft. Carefully fold this into the chocolate mixture.</div>
<div class="MsoNormal">
Pour all the chocolate mixture into the ring mould, over the
top of the cranberry compote. Don’t worry if it rises and fills the mould above
the rim of the cake, this is fine. Carefully cover the top of the ring mould
with clingfilm and place in the fridge to firm up and set for at least 6 hours,
preferably overnight.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The following day, make the chocolate glaze. Break up the
chocolate and place it into a small pan along with the cocoa powder, sugar and
water. Heat over a low heat, stirring continuously until everything is melted
and combined into a glossy sauce. It should be of a pouring consistency. If too
thick, add a little boiling water from the kettle and stir to create the
desired consistency. Do not add cold water or the mixture will seize.</div>
<div class="MsoNormal">
Remove the torte from the fridge and pour the chocolate
glaze over the top. Use a small pallet knife to spread it out to the edges.
Give it a gentle shake to smooth the top.</div>
<div class="MsoNormal">
Melt the white chocolate and drizzle or pipe it over the top
of the torte to decorate.</div>
<div class="MsoNormal">
Return to the fridge and chill for a further 2 hours before
serving</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To serve, carefully lift the torte off the baking tray and
transfer to a serving plate. Remove the outer ring mould, this should lift off
easily due to the acetate sheet beneath. Carefully peel away the acetate from
the torte and serve. Use a sharp knife to cut down in one swift motion to get a
clean cut. It’s quite rich so you only need fairly small slices.</div>
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Store any leftovers in the fridge and eat within 3 days.</div>
<br />
<div class="MsoNormal">
Makes 1 x 8inch torte</div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com6tag:blogger.com,1999:blog-2489450171092139763.post-19626928235918669482014-12-22T09:53:00.000+00:002014-12-22T09:53:05.473+00:00Cucumber ‘Bread & Butter’ Pickle for Christmas<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4hYDcGZyWTE/VJfokI50ZcI/AAAAAAAAH5w/FYplACaISNo/s1600/Cucumber%2BPickle%2B025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4hYDcGZyWTE/VJfokI50ZcI/AAAAAAAAH5w/FYplACaISNo/s1600/Cucumber%2BPickle%2B025.jpg" height="400" width="272" /></a></div>
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<strong><span style="font-weight: normal; mso-bidi-font-weight: bold;">I can’t believe it’s Christmas day in 3 days time. Where has December
gone? Every year I like to make something homemade to give away to family and
friends along with their standard Christmas gifts. I think it adds a nice touch
to get a handmade present, plus I enjoy the excuse to spend some time in the
kitchen.<o:p></o:p></span></strong></div>
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<br /></div>
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<strong><span style="font-weight: normal; mso-bidi-font-weight: bold;">This year I decided to try making a pickle. I considered baking some
cookies but my family always get so much to eat over Christmas that I wanted
something they could enjoy later on without the fear of it spoiling. Pickles,
jams and chutneys are the way to go.<o:p></o:p></span></strong></div>
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<a href="http://2.bp.blogspot.com/-AzcKpEwstkE/VJfolXZ1TqI/AAAAAAAAH54/_FUMe6oe7HY/s1600/Cucumber%2BPickle%2B010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-AzcKpEwstkE/VJfolXZ1TqI/AAAAAAAAH54/_FUMe6oe7HY/s1600/Cucumber%2BPickle%2B010.jpg" height="400" width="265" /></a></div>
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<strong><span style="font-weight: normal; mso-bidi-font-weight: bold;">My Dad has fond memories of his father making cucumber pickle aka Bread
& Butter Pickle when he was growing up. I remember seeing jars of it in the
cupboard, these odd looking jars of sliced cucumber with little flecks of red
chilli and balls of mustard floating in it. My granddad is sadly no longer with
us, so I thought it would be a nice idea to try and recreate a cucumber pickle
for the festive season.<o:p></o:p></span></strong></div>
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<a href="http://4.bp.blogspot.com/-uc0fEN8AOwY/VJfomTqre2I/AAAAAAAAH6A/sYELxkGHc0o/s1600/Cucumber%2BPickle%2B017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uc0fEN8AOwY/VJfomTqre2I/AAAAAAAAH6A/sYELxkGHc0o/s1600/Cucumber%2BPickle%2B017.jpg" height="265" width="400" /></a></div>
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<strong><span style="font-weight: normal; mso-bidi-font-weight: bold;">Pam Corbin of River Cottage fame came to the rescue with the perfect
looking pickle. It looked and sounded just as I remember my grandfathers to be.
I’ve never made a pickle before and was surprised to learn the ingredients
require only the merest of cooking time, the majority of the time is spent
brining the cucumbers before their soak in the pickling liquid. This also
ensures the cucumber pickle retains a bit of crispness and bite, rather than
being a mushy mess more in line with a chutney.<o:p></o:p></span></strong></div>
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<a href="http://3.bp.blogspot.com/-eMfAo92aIes/VJfonstHDXI/AAAAAAAAH6I/Pt2In-exP5Y/s1600/Cucumber%2BPickle%2B019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eMfAo92aIes/VJfonstHDXI/AAAAAAAAH6I/Pt2In-exP5Y/s1600/Cucumber%2BPickle%2B019.jpg" height="265" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-FMUKnzIQ91Q/VJfop1HoWtI/AAAAAAAAH6Q/g1uDOu_uw-Y/s1600/Cucumber%2BPickle%2B022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FMUKnzIQ91Q/VJfop1HoWtI/AAAAAAAAH6Q/g1uDOu_uw-Y/s1600/Cucumber%2BPickle%2B022.jpg" height="265" width="400" /></a></div>
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<strong><span style="font-weight: normal; mso-bidi-font-weight: bold;">The pickling liquid a bit of raw onion and red chili to add a little
extra kick. It’s not meant to be spicy, but lend a gentle background tongue
tickle. Sugar is added for a touch of sweetness and to help balance out the
sharp tang of vinegar. Ground turmeric also transform the pickle from a rather
anemic looking green to a bright and exotic looking golden yellow (be carefully
when handling it, turmeric stains are impossible to get out). I think it also makes it look wonderfully festive. The mustard seeds
add little pops of flavour when eaten and I think there is something quite
hypnotic watching they bob around in the pickle.<o:p></o:p></span></strong></div>
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<a href="http://3.bp.blogspot.com/-cCS37psCiKQ/VJforS6ZxHI/AAAAAAAAH6Y/XC07-QWqSLg/s1600/Cucumber%2BPickle%2B029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-cCS37psCiKQ/VJforS6ZxHI/AAAAAAAAH6Y/XC07-QWqSLg/s1600/Cucumber%2BPickle%2B029.jpg" height="265" width="400" /></a></div>
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Cucumber pickle aka bread & butter pickle may sound an
odd name as the pickle does not contain these ingredients. It gets its name
from the fact it is a pickle traditionally eaten with your bread and butter.
They got their name "bread & butter pickle" during the great
depression when fresh cucumbers were grown by many households and so often
eaten for lunch with bread and butter. Due to the lack of refrigeration, rather
than let any surplus cucumbers go to waste, they were pickled to make them last
all the rest of the year. Very frugal and a great way of ensuring nothing went
to waste. I’m sure it would taste delicious with some leftover turkey, stuffing
or cheese too!</div>
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<br /></div>
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To see Pam Corbin make the bread & butter pickle, click
here for her video on <a href="https://www.youtube.com/watch?v=1IW0HVD6A7Y" target="_blank">River Cottage Food Tube</a>.</div>
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<div class="MsoNormal">
<b><span style="color: #cc0000;">Cucumber ‘Bread & Butter’ Pickle</span></b></div>
<div class="MsoNormal">
<strong><span style="font-weight: normal; mso-bidi-font-weight: bold;">(Recipe by Pam Corbin from River Cottage aka Pam The Jam)</span></strong><br /><span style="color: #cc0000;">
</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #cc0000;"><a href="http://2.bp.blogspot.com/-KqHfBgSwsow/VJfpa4kN3hI/AAAAAAAAH6k/nDtU5sXsruA/s1600/Cucumber%2BPickle%2B027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KqHfBgSwsow/VJfpa4kN3hI/AAAAAAAAH6k/nDtU5sXsruA/s1600/Cucumber%2BPickle%2B027.jpg" height="400" width="265" /></a></span></div>
<span style="color: #cc0000;">Ingredients</span><br />
<div class="MsoNormal">
1.5kg cucumber (5 large)<br />
1 large onion<br />
5tbsp salt<br />
500ml cider vinegar (must be 5% proof or more<b><span style="color: #cc0000;">*</span></b>)<br />
200g granulated sugar<br />
1½ tsp ground turmeric<br />
1½ tsp celery seeds<br />
3 tbsp white mustard seeds<br />
1-2 finely chopped red chilli, seeds removed</div>
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<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Peel the cucumbers, cut off the ends, quarter lengthways and
slice into 3-4mm thick slices. Peel and chop the onion into fairly small
pieces (no larger than the pieces of cucumber). Mix the cucumber and
onion pieces together in a non metallic bowl.</div>
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Sprinkle over the salt, gently toss through the cucumber and
onion and leave for 2 hours.</div>
<div class="MsoNormal">
Rinse the cucumber and onion well in icy water. Taste check
the cucumber and rinse again if it is too salty (they will be naturally quite
salty at this stage though). Leave them to drain in a large sieve or colander
and pat dry with some kitchen paper.</div>
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Wash the jars well and place the lids and jars into the oven
on baking tray. Heat the oven to 150C and leave the jars to heat and sterilize
while you finish the chutney.</div>
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Place the vinegar into a saucepan that will be large enough
to eventually take all the ingredients. Add the sugar, turmeric, celery seeds,
white mustard seeds and chopped chilli.</div>
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Heat gently, stirring until the sugar has dissolved, stir to
combine and bring to the boil.</div>
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Add the drained, rinsed cucumber and onion, stir and
bring back to the boil then reduce to a simmer. Cook for 5 minutes only! It
needs this long to destroy any bacteria which could cause the pickle to
deteriorate, but any longer and the pickle will be less crisp.</div>
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Remove the pan from the heat and the jars from the oven.
Carefully distribute the cucumber pickle into the jars, filling almost to the
very rim. Make sure all the cucumber is covered with some of the pickling
liquid.</div>
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Using rubber gloves, quickly screw the lids tightly onto the
jars while they are still hot. Leave them to cool on the side. You should hear
the lids make a sudden ‘pop’ sound as they cool. This means the heat has
created a vacuum and the jars are effectively sealed and airtight, meaning the
pickle will keep safely until opened.</div>
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Label the jars and store in a cool place until required.
Once opened, store in the fridge and eat within 4 weeks.</div>
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The pickle can be eaten immediately or kept for up at a year.</div>
<div class="MsoNormal">
Makes 7 x 450g (1lb) jars</div>
<br />
<div class="MsoNormal">
<b><span style="color: #cc0000;">Note:</span></b> The vinegar must be at least 5% proof in order to
sufficiently pickle and preserve the cucumbers. The vinegars will state their
proof % on the bottles.</div>
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<a href="http://2.bp.blogspot.com/-2JuL-ySJMA8/VJfpcGTv76I/AAAAAAAAH6s/4NEcoFU9x7g/s1600/Cucumber%2BPickle%2B032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2JuL-ySJMA8/VJfpcGTv76I/AAAAAAAAH6s/4NEcoFU9x7g/s1600/Cucumber%2BPickle%2B032.jpg" height="400" width="265" /></a></div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com5tag:blogger.com,1999:blog-2489450171092139763.post-46681773308449797072014-12-14T08:38:00.000+00:002014-12-14T08:38:34.955+00:00Trio of Hazelnut, Blackberry & Coconut Profiteroles<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-YGfNQg41Dus/VI1LPfpGv5I/AAAAAAAAH4Y/aS2dcF6QI7g/s1600/Profiterole%2BTrio%2B023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YGfNQg41Dus/VI1LPfpGv5I/AAAAAAAAH4Y/aS2dcF6QI7g/s1600/Profiterole%2BTrio%2B023.jpg" height="271" width="400" /></a></div>
A few weeks ago it was my Dad’s birthday and to celebrate we
got together as a family with my sister, brother and I cooking my Dad (and Mum)
a surprise three course meal, with each of us taking charge of a course.<br />
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<br /></div>
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My brother made his family cooking début with a delicious
pea & mint soup which he garnished with fried pancetta and homemade
parmesan crisps (no pancetta for me). This was his first time cooking for any
of us and I’m not just being kind when I say it was the best pea soup I’ve ever
had. So fresh and vibrant. Well done J!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UcErv2ZPHEg/VI1LQipE1PI/AAAAAAAAH4g/KkmWoGmdaE4/s1600/Profiterole%2BTrio%2B005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UcErv2ZPHEg/VI1LQipE1PI/AAAAAAAAH4g/KkmWoGmdaE4/s1600/Profiterole%2BTrio%2B005.jpg" height="265" width="400" /></a></div>
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<br /></div>
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My sister was in charge of the main course which was a
delicious Moroccan inspired stew with dried apricots and squash accompanied by
a dome of two different sorts of rice. I was too busy eating to remember to
take a photo – sorry C it was just too tasty!</div>
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<br /></div>
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I was put in charge of dessert and decided to do a gluten
free trio of mini profiteroles, each with their own differently flavoured
filling. I spent far too long worrying over what flavours to make, my family
all has their own individual tastes and I wanted something to please everyone.
Eventually I settled on roasted hazelnut, blackberry and coconut. These
flavours all worked well on their own and when eaten together. I also liked how
they all were a different colour, giving a hint as to their flavour.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-70uqeQlgjJM/VI1LRgJU-RI/AAAAAAAAH4o/XDyO-waUEgU/s1600/Profiterole%2BTrio%2B010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-70uqeQlgjJM/VI1LRgJU-RI/AAAAAAAAH4o/XDyO-waUEgU/s1600/Profiterole%2BTrio%2B010.jpg" height="265" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/-RNFo3kF8rQM/VI1LSRfVcoI/AAAAAAAAH4w/9d9uAqct_kU/s1600/Profiterole%2BTrio%2B017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RNFo3kF8rQM/VI1LSRfVcoI/AAAAAAAAH4w/9d9uAqct_kU/s1600/Profiterole%2BTrio%2B017.jpg" height="268" width="400" /></a></div>
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<br /></div>
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For the hazelnut filling I roasted some whole hazelnuts and
then skinned and ground them. This produced such a fabulous intense hazelnut
flavour and aroma that I would strongly urge you to do this yourself, rather
than buy pre-ground hazelnuts. It’s the food equivalent of freshly ground
coffee over instant, both work, but one is far superior. The hazelnut one was
by far my favourite of the trio. The creamy nutty filling went so well with the
dark chocolate glaze on top, a sort of grown up Nutella flavour.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pMy9tmI7oTE/VI1LUXLfMLI/AAAAAAAAH44/-CP2HDtYGfM/s1600/Profiterole%2BTrio%2B030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-pMy9tmI7oTE/VI1LUXLfMLI/AAAAAAAAH44/-CP2HDtYGfM/s1600/Profiterole%2BTrio%2B030.jpg" height="400" width="265" /></a></div>
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<br /></div>
<div class="MsoNormal">
The blackberry filling was made with pureed and sieved
blackberry coulis that we had made in the summer from foraging the hedgerows,
and frozen. Blackberries have such a strong dark purple colour and deep fruity flavour
that it made for a fresh and fruity tasting cream. This too worked well with
the rich dark chocolate topping. I also added some Crème de Cassis
(blackcurrant liqueur) to the filling, which gave it a lovely subtle fruity
kick, although unfortunately it did make the filling a little runny.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nCEglWwq3X4/VI1LW0cMJjI/AAAAAAAAH5A/5KbH9RYxdC0/s1600/Profiterole%2BTrio%2B031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-nCEglWwq3X4/VI1LW0cMJjI/AAAAAAAAH5A/5KbH9RYxdC0/s1600/Profiterole%2BTrio%2B031.jpg" height="265" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
The coconut filling was made with a very nifty ingredient
called coconut milk powder. You can find this in some large supermarkets and
Asian stores. It’s essentially dried coconut cream that you are meant to
rehydrate and use in curries, but I’ve found stirring the powder directly into
cream or adding it to baked goods gives a great intense coconut flavour without
the need to add any extra liquid. The coconut filling tasted extra rich and creamy
with a lingering coconutty taste. This was a lovely contrast against the other
flavours and the dark chocolate glaze.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-bthlz4UvV6Y/VI1LXsmHKmI/AAAAAAAAH5E/tmGdYMPVF24/s1600/Profiterole%2BTrio%2B022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-bthlz4UvV6Y/VI1LXsmHKmI/AAAAAAAAH5E/tmGdYMPVF24/s1600/Profiterole%2BTrio%2B022.jpg" height="265" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
As I had some blackberry coulis left over I used it to swipe
the serving plates with an arty brushstroke – I keep seeing them do this on
Masterchef, and it did look pretty.</div>
<div class="MsoNormal">
The little profiterole bites were a lovely end to the
celebratory meal. My Dad loved how we had all worked together to produce the
meal, especially as my brother got involved, a family first! It was so nice to
sit down together as a family and all enjoy the same food. Happy Birthday Dad.</div>
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<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b>Trio of Hazelnut, Blackberry & Coconut Profiteroles</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ay_XMwGXgI0/VI1LZHt7bpI/AAAAAAAAH5Q/9DTYhgecZlA/s1600/Profiterole%2BTrio%2B023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ay_XMwGXgI0/VI1LZHt7bpI/AAAAAAAAH5Q/9DTYhgecZlA/s1600/Profiterole%2BTrio%2B023.jpg" height="271" width="400" /></a></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Choux Pastry</span></div>
<div class="MsoNormal">
50g rice flour</div>
<div class="MsoNormal">
20g cornflour</div>
<div class="MsoNormal">
10g tapioca starch</div>
<div class="MsoNormal">
¼ tsp xanthan gum</div>
<div class="MsoNormal">
120ml water</div>
<div class="MsoNormal">
50g butter</div>
<div class="MsoNormal">
3 eggs</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Cream Filling Base</span></div>
<div class="MsoNormal">
250g ricotta</div>
<div class="MsoNormal">
150ml double cream</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Roasted Hazelnut Filling</span></div>
<div class="MsoNormal">
1/3 of cream filling above</div>
<div class="MsoNormal">
50g whole skin on hazelnuts</div>
<div class="MsoNormal">
1 heaped tsp icing sugar</div>
<div class="MsoNormal">
2 tsp milk to thin, if needed</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Blackberry Filling</span></div>
<div class="MsoNormal">
1/3 of cream filling above</div>
<div class="MsoNormal">
2 tbsp blackberry coulis</div>
<div class="MsoNormal">
1 heaped tsp icing sugar</div>
<div class="MsoNormal">
½ tbsp Crème de Cassis</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Coconut Filling</span></div>
<div class="MsoNormal">
1/3 of cream filling above</div>
<div class="MsoNormal">
2 tbsp coconut milk/cream powder</div>
<div class="MsoNormal">
3 tsp heaped icing sugar</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Chocolate Ganache</span></div>
<div class="MsoNormal">
100g dark chocolate</div>
<div class="MsoNormal">
100ml milk</div>
<div class="MsoNormal">
1 tbsp golden syrup</div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UYtxq2aih-8/VI1LbB8Cj-I/AAAAAAAAH5Y/C50CS0s15B4/s1600/Profiterole%2BTrio%2B026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UYtxq2aih-8/VI1LbB8Cj-I/AAAAAAAAH5Y/C50CS0s15B4/s1600/Profiterole%2BTrio%2B026.jpg" height="265" width="400" /></a></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Combine the 3 flours and xanthan gum together in a bowl and
mix well. Set aside.</div>
<div class="MsoNormal">
Place the water and butter into a medium sized pan and heat
until the butter is melted. Bring the mixture to a simmer then remove from the
heat and quickly add your flour mix in one go. Immediately start to beat the
flour into the butter mixture, you need to work quickly and stir vigorously.
Continue to beat it until the mix comes away from the sides of the pan and
forms a thick dough. Keep beating until all lumps of flour are mixed in.</div>
<div class="MsoNormal">
Then tip the dough out onto a plate and smooth out into an
even layer. This helps cool it down quickly. (At this stage the dough is known
as a ‘Panade’ a paste mixture of a soft dough).</div>
<div class="MsoNormal">
Leave it to cool slightly for 10 minutes. Meanwhile, preheat
the oven to 220C and line a tray with silicone paper.</div>
<div class="MsoNormal">
Once the mix has cooled slightly, return it to the pan.
Whisk the eggs together in a jug and pour this into the choux dough, a little
at a time, beating well between each addition. The mix will go sloppy, greasy
and slimy looking at each addition of egg – this is normal. Keep beating until
it absorbs the egg and then add a little bit more. Continue this until you have
a batter that reluctantly drops from the spatula when lifted. If it’s too thick
and sticky to fall off without shaking, then you need to add a little more egg.
You also don’t want it too sloppy and runny as you need to pipe it, so if you
have particularly large eggs, you may not need all of it.</div>
<div class="MsoNormal">
It’s a hard arm workout, but keep beating until you have a
smooth sticky batter.</div>
<div class="MsoNormal">
Scoop the batter into a piping bag fitted with a large plain
tube nozzle.</div>
<div class="MsoNormal">
Pipe rounds of batter onto the baking tray, leaving an inch
between each one. You want them to be about the width of a 2 pence piece
(1.5cm).</div>
<div class="MsoNormal">
Dip your finger in water and dab the tops of the piped choux
to flatten out any peaks formed from the piping bag.</div>
<div class="MsoNormal">
Sprinkle a few drops of water all over the baking tray, as
this will create steam in the oven which will help them rise.</div>
<div class="MsoNormal">
Bake in the oven at 220C for 10 minutes. Then reduce the oven
to 150C and bake for a further 15 minutes until they are puffed, golden brown
and lightly crisp to the touch.</div>
<div class="MsoNormal">
Remove the choux buns from the oven, remove them from the
baking tray and make a little hole in the base of each one to let the steam
out. Cool them upside down so the steam can escape up out of the hole (or else
they go soggy)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Make the cream by beating the ricotta until smooth. Lightly
beat the double cream in a clean bowl until just at soft peak stage. Stir this
through the ricotta and divide into 3 bowls for the 3 fillings.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">For the hazelnut filling</span>, roast the hazelnuts at 200C for
8-10 minutes until golden brown and the skin are starting to flake away from
the nuts. Remove from the oven and leave to cool for 3 minutes before putting
into a few sheets of kitchen roll and rubbing together so the skins flake off. </div>
<div class="MsoNormal">
Place the hazelnuts into a small blender and blitz to cream
a fine powder.</div>
<div class="MsoNormal">
Stir half the hazelnut powder into the cream along with the
sugar. Taste and add more hazelnuts if you want a stronger flavour. Thin down
the cream mixture with a little milk if required.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">For the blackberry filling</span>, stir the sugar, fruit coulis and
Crème de Cassis into the cream and mix together well. Chill in the fridge until
required. You can use pureed blueberries or raspberries too if you prefer, or
even some fruit compote.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">For the coconut filling</span>, stir the coconut milk/cream powder
into the cream along with the sugar. Taste and add more sugar if needed. The
sugar will help bring out the coconut flavour.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">For the chocolate glaze</span>, heat the chocolate, milk and golden
syrup together in a small pan until the chocolate has melted. Heat gently until
the mixture starts to simmer and allow to simmer for 2-3 minutes until it
thickens into a sauce, stir often to prevent it from burning on the base. Remove
it from the heat and set aside to cool and thicken slightly.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">To serve,</span> either pipe or spoon the cream fillings into the
choux buns. Then dip or spoon some of the chocolate glaze over the top of each
profiterole.</div>
<div class="MsoNormal">
Swipe your serving plates with some fruit coulis using a
pastry brush. Arrange one of each profiterole flavour on the plate and serve.</div>
<div class="MsoNormal">
Best eaten on day of baking. Assemble just before eating as
they will go soft if left to stand for too long.</div>
<div class="MsoNormal">
Eat and enjoy. Makes around 30 bite size profiteroles</div>
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<a href="http://3.bp.blogspot.com/-LMj-M3ytMeQ/VI1LeKMQcVI/AAAAAAAAH5g/n7m2NOf2EiU/s1600/Profiterole%2BTrio%2B035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LMj-M3ytMeQ/VI1LeKMQcVI/AAAAAAAAH5g/n7m2NOf2EiU/s1600/Profiterole%2BTrio%2B035.jpg" height="265" width="400" /></a></div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com3tag:blogger.com,1999:blog-2489450171092139763.post-728208164403637402014-12-07T06:24:00.000+00:002014-12-07T06:24:00.258+00:002 Amazing Gluten Free Carrot Cakes when Out & About<div class="MsoNormal">
My favourite cake of all time has to be carrot cake. I adore
the different textures and flavours you get in each bite. The spices, the moist
carrot, the bite from the carrot and/or nuts and raisins and the creamy cream
cheese topping. You can’t beat it.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In my 4 years of being coeliac I’ve never yet found or been
offered a gluten free carrot cake. Normally its lemon drizzle cake or chocolate
brownie and although these are both fine, they get a bit boring after a while.
So image my delight when this week I have sampled 2 gluten free carrot cakes in
a mere 3 days – ah bliss!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">Carrot Cake 1</span></b></div>
<div class="MsoNormal">
I’ve had a few days off this past week and spent them visiting
family and catching up with old friends. My mum wanted to take me out for
coffee and cake and suggested a little tea shop she had heard good things about
called <a href="http://www.marthasvintagetearoom.co.uk/" target="_blank">Martha’s Vintage Tearoom</a> in Shefford. I looked at their website and
facebook but couldn’t see any mention of gluten free. I decided to give them a
call and was pleased when they said they would make sure to have something for
me when I called in the next day.</div>
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<a href="http://1.bp.blogspot.com/-AiGIqZZe_iU/VILkvcjIuNI/AAAAAAAAH3Y/DTF6qut1k4U/s1600/Marthas%2BTearoom%2B(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-AiGIqZZe_iU/VILkvcjIuNI/AAAAAAAAH3Y/DTF6qut1k4U/s1600/Marthas%2BTearoom%2B(1).jpg" height="400" width="273" /></a></div>
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<br /></div>
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It’s a cute little place hidden just off the main high
street in Shefford. We were shown to our table which was set with napkins and
pretty mismatched vintage china which is so in fashion these days. The tables
and chairs were set amongst a range of gifty things and done up in a festive
Christmas theme which was nice.</div>
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<a href="http://4.bp.blogspot.com/-CTQAB0hxwLI/VILkjXD2ONI/AAAAAAAAH3Q/CWk6GgrZfGY/s1600/Marthas%2BTearoom%2B(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-CTQAB0hxwLI/VILkjXD2ONI/AAAAAAAAH3Q/CWk6GgrZfGY/s1600/Marthas%2BTearoom%2B(4).jpg" height="400" width="256" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
We were given tea menus and I asked about gluten free cakes,
expecting a shop bought brownie, so imagine my delight when I was offered a
choice of home made gluten free chocolate cake or carrot cake. I looked at my
mum in excitement, carrot cake….carrot cake!!!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Of course I had the carrot cake and when it arrived it
looked so delicious and ‘normal’ that I got them to check it was really gluten
free. It was a generous slice and you could still see little flecks of carrot throughout
and it was nicely spiced. The cream cheese frosting was sweet and creamy and
scattered with chopped walnuts. It was delicious, a perfect unexpected treat. </div>
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<a href="http://2.bp.blogspot.com/-_6VVf5X2aNc/VILkwNM8tfI/AAAAAAAAH3g/7Wgx8QWTT5Y/s1600/Marthas%2BTearoom%2B(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_6VVf5X2aNc/VILkwNM8tfI/AAAAAAAAH3g/7Wgx8QWTT5Y/s1600/Marthas%2BTearoom%2B(3).jpg" height="400" width="288" /></a></div>
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<br /></div>
<div class="MsoNormal">
My mum went for a slice of coffee & walnut which is one
of her favourites. They only had 3 cakes on offer that day so the fact we both
got to enjoy our favourite cake was amazing.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-nPM1CBeTgZg/VILkvsryvcI/AAAAAAAAH3c/tIC6ohEgbRo/s1600/Marthas%2BTearoom%2B(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-nPM1CBeTgZg/VILkvsryvcI/AAAAAAAAH3c/tIC6ohEgbRo/s1600/Marthas%2BTearoom%2B(2).jpg" height="400" width="272" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
They tea selection was also good and I went for an apple
& pear tea which was lovely and fruity. The ideal drink on a cold frosty
morning. The shop is a bit hidden away, but if you are in the area I’d
recommend seeking them out.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #cc0000;">Carrot Cake 2</span></b></div>
<div class="MsoNormal">
On Friday I found myself in <st1:place w:st="on">London</st1:place> with 60 minutes to spare before
catching a train. I decided to wander off to Wholefoods and indulge in some
full on food browsing. One of the first things to greet you as you walk in the
door is the fresh bread selection and the counters of delicate cakes and
pastries. I can’t help but look and drool over them all. I was pleased to
discover that Wholefoods have expanded their gluten free offering and had a
small selection of cakes, breads and puddings at one end. Unfortunately, all
very very pricy! They had some ‘normal’ 6-7inch cakes for sale at around £6
each. At the end of the row I spotted they also had about 4 gluten free cakes,
which looked very tempting. I considered maybe treating myself to one until I
read the price tag £19.95. WHAT! Ekk, no way was a cake worth that. I know
gluten free is more expensive to produce, but surly not that much!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Moving swiftly away I spotted a range of mini individual
cakes, these too were a little pricy at £4 each for one of those tiny
individual 2-bite muffin trays. Hmm, still a bit steep. I then spotted a range
of muffins scattered haphazardly onto a shelf in no order at all. These were gluten
free and dairy free and much more sensibly priced at £2 each. I went over to
inspect and had a fun time playing lucky dip with the muffin flavours. I was
delighted to come across one called Carrot & Apple…mine!</div>
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<a href="http://1.bp.blogspot.com/-YneKnEvIgmQ/VILlFEidKiI/AAAAAAAAH3w/vhwr0z-zhA8/s1600/Crayves%2Bmuffin%2B(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YneKnEvIgmQ/VILlFEidKiI/AAAAAAAAH3w/vhwr0z-zhA8/s1600/Crayves%2Bmuffin%2B(1).jpg" height="400" width="292" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
It looked moist, dark and sticky and screamed – “eat me I’m
delicious” so naturally into the basket it went. I then had to dash for the
train and couldn’t wait to get home to try the muffin, so ate it on the train.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Wow, this muffin was epic. I’m not sure I’ve ever described
a food as epic before, but that is the word that crossed my mind as I ate it.</div>
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<a href="http://1.bp.blogspot.com/-tIPayuXTMUc/VILlGOrOqKI/AAAAAAAAH38/kEdkdNjPh_8/s1600/Crayves%2Bmuffin%2B(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tIPayuXTMUc/VILlGOrOqKI/AAAAAAAAH38/kEdkdNjPh_8/s1600/Crayves%2Bmuffin%2B(8).jpg" height="400" width="287" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It had a moist, sticky, nobly top that had risen and spilled
over the top of the paper liner, just like a proper muffin should. Breaking off
a piece I could see it was packed with shreds of carrot, chunks of date and
spices.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It felt a little dense and slightly dry when breaking off a
piece, but the minute I put it into my mouth and started to chew the flakes of
carrot and apple released their moisture and it became wonderfully moist and
soft. I loved how it wasn’t very sweet, you could really taste the sweetness
from the carrot, apple and dates itself and the muffin was based on brown rice
flour rather than white, which also added to the wholesomeness of it – in the
best way. </div>
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<a href="http://2.bp.blogspot.com/-izxOBOPDnFc/VILlFc70NII/AAAAAAAAH30/Lck9z9DgpjM/s1600/Crayves%2Bmuffin%2B(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-izxOBOPDnFc/VILlFc70NII/AAAAAAAAH30/Lck9z9DgpjM/s1600/Crayves%2Bmuffin%2B(3).jpg" height="270" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I got a few funny looks from the man in the business suit
across from me, for taking multiple pictures of a muffin, but I didn’t care.
This was an epic muffin. It was made by a company I haven’t heard of before
called <a href="http://www.crayves.co.uk/" target="_blank">CraYve’s</a>. From their website they appear to be a small <st1:city w:st="on">London</st1:city> based company, but I’m going to keep
my eye out for them in future. I can’t wait to try some of their other cakes. </div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Who knew carrot cakes could be like buses, none for 4 years
and then 2 come along at once. Both different, but both amazing. What’s your
favourite cake? Do you know anywhere else to get gluten free carrot cake that I
could try? Now I’ve had a taste, I’m hungry for more!</div>
Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com5tag:blogger.com,1999:blog-2489450171092139763.post-12047393227209231262014-12-02T06:30:00.000+00:002014-12-02T06:30:00.740+00:00Unbelievable Raw Chocolate Avocado Torte<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-hhmRc0sR4qc/VHyCsKM6grI/AAAAAAAAH2A/e55NMKFF04E/s1600/Raw%2BChoc%2BTorte%2B(24).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hhmRc0sR4qc/VHyCsKM6grI/AAAAAAAAH2A/e55NMKFF04E/s1600/Raw%2BChoc%2BTorte%2B(24).jpg" height="261" width="400" /></a></div>
<div class="MsoNormal">
Look at this rich, chocolaty, intense gooey chocolate torte.
Doesn’t it look tempting. I bet you are wondering how much butter, cream and
melted chocolate it contains, well the answer is none. This torte is gluten free,
dairy free, egg free, vegan, paleo friendly and raw! Sounds unbelievable? Yes
it is unbelievable…unbelievably good!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The torte is made from pureed avocado, mixed with raw cocao,
agave syrup and a little coconut oil. This is sat on a delicious nutty base of
almonds and dates, topped with fresh raspberries and coconut shavings.</div>
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<a href="http://4.bp.blogspot.com/-3QqrIL6pCXY/VHyCsUhpi7I/AAAAAAAAH2E/V0Xugrg0FKI/s1600/Raw%2BChoc%2BTorte%2B(10).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3QqrIL6pCXY/VHyCsUhpi7I/AAAAAAAAH2E/V0Xugrg0FKI/s1600/Raw%2BChoc%2BTorte%2B(10).jpg" height="400" width="287" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I have been reading a lot about new paleo diet friendly and
raw food cafes and restaurants opening recently. A couple of weeks ago when I
needed to create a vegan dessert for a friend, and decided to take it one step
further and see if I could create a raw vegan dessert and as I was going to eat
it too, this also meant it had to be gluten free too. The challenge was on.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After a hunt on the internet (there are some amazing raw food
desserts on blogs out there) I settled on a chocolate mousse made with avocado
and raw cocao. I wanted it to have a different texture and chose to set it on a
base I’d seen used for a cheesecake of pureed dates and almonds.</div>
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<a href="http://2.bp.blogspot.com/-P8yz6xIE7og/VHyCtDppACI/AAAAAAAAH2Q/0hNcBa2u5YU/s1600/Raw%2BChoc%2BTorte%2B(23).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-P8yz6xIE7og/VHyCtDppACI/AAAAAAAAH2Q/0hNcBa2u5YU/s1600/Raw%2BChoc%2BTorte%2B(23).jpg" height="400" width="267" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The avocados need to be nice and ripe so they are soft and
creamy to puree with the cocao to create a luscious creamy dreamy rich
chocolate mousse. You need to add some maple syrup or agave to sweeten it and I
also added some coconut oil to ensure it had a firmer set. I was a little dubious
how it would turn out. Seeing the vibrant green of the pureed avocado was a
little strange to think it would soon be a dessert, but once blended with the
rich bitter cocoa it soon started to look much more inviting. I had to keep
tasting to adjust the sweetness until I was happy with it. </div>
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<a href="http://4.bp.blogspot.com/-aDhWcZOhZPM/VHyCyVndJ_I/AAAAAAAAH2g/nYylbbDW1Ik/s1600/Raw%2BChoc%2BTorte%2B(14).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-aDhWcZOhZPM/VHyCyVndJ_I/AAAAAAAAH2g/nYylbbDW1Ik/s1600/Raw%2BChoc%2BTorte%2B(14).jpg" height="291" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I decided to make individual portions inside ring moulds for
easy preparation. Once assembled I was really happy with how they turned out. I
loved the nutty, sticky, sweet base. It was a lovely contrast to the rich and
creamy bitter chocolate topping. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ejUQJJsou4A/VHyCxzDqu-I/AAAAAAAAH2Y/DnFq_QVVcOM/s1600/Raw%2BChoc%2BTorte%2B(19).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ejUQJJsou4A/VHyCxzDqu-I/AAAAAAAAH2Y/DnFq_QVVcOM/s1600/Raw%2BChoc%2BTorte%2B(19).jpg" height="400" width="265" /></a></div>
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<br /></div>
<div class="MsoNormal">
On the day I made it I could still detect a little raw
avocado taste underneath the chocolate flavour, I was a little worried the
dessert hadn’t quite worked, but I didn’t want to waste the dessert so decided
to just go with it and hope for the best. The next day when my friend came for
dinner, I found that after a night in the fridge the flavours had mellowed and
mingled together and the only flavour with pure rich intense chocolate. Hurrah!
My friend loved it and couldn’t believe it was made with avocado.</div>
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<a href="http://2.bp.blogspot.com/-_WZ_dyI-KcE/VHyCzKGikRI/AAAAAAAAH2k/MjdwZbVMitE/s1600/Raw%2BChoc%2BTorte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-_WZ_dyI-KcE/VHyCzKGikRI/AAAAAAAAH2k/MjdwZbVMitE/s1600/Raw%2BChoc%2BTorte.jpg" height="400" width="302" /></a></div>
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<br /></div>
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Being made with all natural and raw ingredients this dessert
is actually surprisingly healthy. Avocados are quite high in calories and fat,
but it’s the right kind of good <span style="background: white;">monounsaturated</span>
fat and packed with over 20 vitamins and minerals, much better than cream which
is full of saturated fat and not a lot else. The almonds, dates and raw cocao
also bring their own health benefits, so this is one dessert you can indulge in
without feeling guilty.</div>
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<a href="http://3.bp.blogspot.com/-swVfZHx9wb4/VHyC0Lq3xII/AAAAAAAAH2w/F1MCY-Eo7eU/s1600/Raw%2BChoc%2BTorte%2B(18).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-swVfZHx9wb4/VHyC0Lq3xII/AAAAAAAAH2w/F1MCY-Eo7eU/s1600/Raw%2BChoc%2BTorte%2B(18).jpg" height="400" width="286" /></a></div>
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<br /></div>
<div class="MsoNormal">
If you need a show stopper of a dessert that caters for many
allergies or just fancy trying something a bit different then this dessert is
for you! I can’t wait to make it again, maybe flavouring the chocolate topping
with mint, orange, coffee or almond liquor.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sorry for the quality of the finished dessert, it was dark when we ate it.</div>
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<div class="MsoNormal">
<span style="color: #cc0000;"><b>Unbelievable Raw Chocolate Avocado Torte</b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VnX7kkkOb4U/VHyC29jdpGI/AAAAAAAAH24/BBoKEOyC3DM/s1600/Raw%2BChoc%2BTorte%2B(24).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VnX7kkkOb4U/VHyC29jdpGI/AAAAAAAAH24/BBoKEOyC3DM/s1600/Raw%2BChoc%2BTorte%2B(24).jpg" height="261" width="400" /></a></div>
<div class="MsoNormal">
<span style="color: #cc0000;">For the crust</span></div>
<div class="MsoNormal">
120g skin on almonds</div>
<div class="MsoNormal">
100g pitted dates</div>
<div class="MsoNormal">
Pinch of salt</div>
<div class="MsoNormal">
20g coconut oil</div>
<div class="MsoNormal">
2 tsp water</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">For the chocolate topping</span></div>
<div class="MsoNormal">
2 large avocados, 300g flesh</div>
<div class="MsoNormal">
40g raw cocao powder</div>
<div class="MsoNormal">
60g agave syrup or maple syrup</div>
<div class="MsoNormal">
15g coconut oil</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Decoration</span></div>
<div class="MsoNormal">
150g fresh raspberries</div>
<div class="MsoNormal">
Fresh slices of coconut</div>
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<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;">Method</span></div>
<div class="MsoNormal">
Wrap the base of 4 x 10cm/4inch round ring moulds with
clingfilm and place onto a tray. Line the inside of each with a strip of
greaseproof paper.</div>
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To make the crust, put the almonds and a pinch of salt in
a food processor. Process until the nuts are ground down into a coarse
texture, but not turning into a paste. Add the dates and process again until
the dates and almonds are well combined. Add the coconut oil and water and
pulse to create a thick sticky texture.</div>
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Divide the base mixture between the 4 ring moulds and press
down well into an even layer. Chill in the fridge while you make the topping.</div>
<div class="MsoNormal">
<br /></div>
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To make the chocolate topping, skin and stone the avocados
and put the flesh in a food processor and process until smooth and creamy. You
may need to scrape down the sides every so often.</div>
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Sift the cocao powder over the top and add the agave syrup
and coconut oil. Process to create a velvety thick puree. Taste and add more
agave syrup to taste (don’t worry if you can still detect avocado at this
stage, it mellows after a chill in the fridge overnight).</div>
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Once you have the sweetness and texture you are happy with,
spoon the mixture over the top of the nutty bases and chill in the fridge
overnight.</div>
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<br /></div>
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When ready to serve, peel the clingfilm from the base of the
tarts and place onto a serving plate. Remove the outer ring and carefully peel
away the greaseproof paper. Use a small pallet knife to smooth out the sides
and top into an even layer.</div>
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Arrange fresh raspberries and thin shavings of fresh coconut
over the top.</div>
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Eat and enjoy.</div>
<div class="MsoNormal">
Makes 4 tortes</div>
<br />
<div class="MsoNormal">
Eat within 3 days of making, best made the day before</div>
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Katiehttp://www.blogger.com/profile/05008246307753272616noreply@blogger.com3