Christmas Food!

Mini Focaccia

500g strong white bread flour

2 tsp salt

2 sachets of yeast

2 tbsp olive oil

400ml cold water

 

Chilli flakes, garlic and rosemary to garnish

 

Place the flour, salt, yeast, olive oil and 300ml of the water into a large bowl. Gently stir to form a dough then knead for ten minutes, gradually adding the remaining water. Cover and leave to rise until doubled in size. Divide the dough into roughly twelve equal balls then leave to prove for one hour in the mini loaf tin. Preheat the oven to 220C/gas 7. Drizzle the loaves with oil, sprinkle with fine sea salt and the garnishes then bake in the oven for 15 minutes.

 

Christmas Viennese Jam Tarts

Short crust pastry

Jam of your choice

 

150g unsalted butter

150g plain flour

30g cornflour

30g icing sugar

 

Cut out pastry circles to fit the tart tin. Fill each tart with a spoonful of jam. For the Viennese whirl topping, cream all the ingredients together and pipe onto the tarts. Bake at 180C/gas 4 for 15-20 minutes.

 

Irish Cream Trifle

This is my favourite dessert of the festive period.

Chocolate cake or chocolate Swiss roll

Big slosh of Irish cream

1 carton of custard

140g chocolate

600ml double cream

 

Break up the cake into a trifle dish. Soak with Irish cream. Top with the custard. Melt the chocolate and leave to cool. Whip the cream until peaks form. Set half the cream aside and whisk the chocolate into the remaining half. Layer the chocolate cream mix into the dish then top with the cream. Decorate with biscuits or chocolate of your choice.

Edible Christmas Gifts

Chocolate Vodka

240g chocolate (I used Galaxy)

150 ml cream

400 ml vodka   

Heat the chocolate and cream together on a low heat until the chocolate has melted. Pour into the vodka bottle and shake for two minutes.

 

Chocolate Fudge

525g milk chocolate

1 can of sweetened condensed milk

1 tbsp vanilla extract

 

Heat all the ingredients together until the chocolate has just melted. Do not overheat. Pour into a lined tin and leave to set in the fridge for at least four hours. I added nuts and dried fruit to half the mix to give more texture and flavour.

 

Chocolate Oat Cookies

150g unsalted butter

150g plain flour

150g light brown sugar

150g oats

Glug of golden syrup

100g chocolate chips

 

Beat all the ingredients together until well combined. Use your hands to shape into golf ball size balls. Press the cookies down slightly before baking at 180C/gas 4 for 10-15 minutes until golden brown.

The Basement, Padstow, Cornwall

 I had an amazing meal the other night at The Basement, Padstow for my works Christmas party. I had...

 

Salmon terrine with pickled vegetables and mustard dressing

Slow braised lamb with butternut, kale, sweet potato and redcurrant jus

Chocolate tart with pistachio ice cream

 

All for £19.50. Great value and the staff were so accommodating. Definitely worth a visit.

http://www.thebasement.co.uk/

Chocolate Chip Loaf Cake

Really yummy and quick loaf cake.

160g self raising flour

160g butter

160g caster sugar

2 eggs

80g chocolate chips

Splash of vanilla extract

Splosh of milk

 

Preheat the oven to 180C/Gas 4. Cream the butter and sugar together until light a fluffy. Add a spoonful of flour, the eggs, milk and vanilla then whisk until aerated. Fold in the rest of the flour and the chocolate chips then pour into a loaf tin. Bake for 30 minutes or until golden brown.

 

BB Bakery Afternoon Tea Bus Tour, London

I had such a great afternoon the other day aboard BB bakery's afternoon tea bus tour. My friends and I were served a range of mini sandwiches, pastries and cakes with a scone, jam and clotted cream to finish. All of which were so tasty. Every little detail was very well thought out. The staff were really helpful and were always on hand to provide unlimited hot and cold drinks. We had ninety minutes to devour the tea as the bus travelled round numerous London landmarks such as Big Ben and the Natual History Museum. We were even given a perfect box to take home any food that we couldn't finish, along with a BB travel mug. 

All in all, well worth the £45 each we paid. It was a lovely experience.

http://www.bbbakery.co.uk/afternoon-tea/afternoon-tea-bus-tour/

Baking Zoella's cupcakes with friends!

I had such a lovely evening yesterday with two of my best friends. We baked Zoella's pumpkin spiced cupcakes with cinnamon cream cheese frosting. I also picked up some cute Halloween cupcake cases and decorations from Asda. 

I love baking with friends, we had such a laugh!

Great tip from my friend Jess...when using American recipes, add slightly more raising agent as American agents tend to be stronger than those we get here.

 

Check out Colin Cook Book!!!

One of my best mates is working on a fantastic project. The Colin Cook series is a new story/cookbook hybrid that teaches children how to cook whilst entertaining them with an enjoyable tale. I think it's such a great concept with delicious recipes and the books are illustrated beautifully. Go check it out!

 

https://www.facebook.com/colincookbook

https://twitter.com/colincookbook

colincookbook@yahoo.co.uk
 

Coconut Pumpkin Pie

This recipe is a twist on the traditional, autumn pie.

 

400g plain flour

200g butter

1/2 a pumpkin

Can of coconut milk

3 tbsp dark brown sugar

1 tbsp mixed spice

1 tbsp cinnamon

2 eggs

4 tbsp toasted desiccated coconut

Cube the pumpkin and cut off the skin. Roast in the oven at 200C/Gas 6 for 25 minutes until soft. 

For the pastry, pulse the butter and flour together in a food processor until it comes together, you may need to add a dash of milk. Leave to chill for a while then roll out and line a pie tin. Bake blind at 200C/Gas 6 for twenty minutes.

 

Purée the roasted pumpkin in a food processor. 

In a large mixing bowl, whisk the eggs then add the remaining pie ingredients, including the puréed pumpkin. 

Pour into the pastry case. Bake at 180C/Gas 4 for 40 minutes until set but still slightly wobbly. Then sprinkle on the coconut.

Baby Cakes!

I made these blue and pink cupcakes for my friend who was expecting her first baby! I used my basic vanilla cake and butter cream recipes. Colouring half the butter cream accordingly. Milk bottles and white chocolate buttons to decorate! Great for a baby shower.

Strong Adolfos near Wadebridge, Cornwall

I've visited this café a couple of times. This picture shows a cranberry scone I had recently. It was served with lemon curd and clotted cream. They serve a number of bakes that change daily, and once they're gone, they're gone.  Daily lunch specials are also available that change regularly. It's fairly expensive, however good for a rainy day where you want to warm up with a nice cup of tea or coffee.

http://www.strongadolfos.com/

Bone China, Truro, Cornwall

I went with my beautiful mum to this vintage cocktail café in Truro. The attention to detail in this place is perfect, great for afternoon tea. The staff couldn't have been more helpful and everything was freshly prepared. 

http://www.bonechinatruro.com/

Chocolatey Chocolate Cake

I decorated this cake with as much chocolate as I could squeeze on! I went for white chocolate and milk chocolate buttons, chocolate orange, white chocolate and milk chocolate fingers and chocolate curls!

Sprinkles Cupcakes!

Basic vanilla cupcakes and butter cream.

 

Weigh two eggs in their shells. Use this weight for the butter, sugar and self raising flour. Cream the butter and sugar together then whisk in the eggs. Stir in the flour and add a splash of vanilla extract. Bake at 180C/Gas 4 for 10-15 minutes until golden brown.

 

Cream 100g of butter, 200g of icing sugar and a splash of milk for 5 minutes then decorate the cupcakes.

 

 

Chocolate Cheesecake

 Really simple but effective recipe for this one.

 

300g digestive biscuits

140g butter

500g cream cheese

300ml double cream

150g milk chocolate

 

Melt the butter, crush the biscuits then combine. Press the base mix into a tin. Melt the chocolate and leave to cool slightly. Whip up the cream until thickened then whisk in the cream cheese. Add the chocolate to the cream mix and combine. Pour mix onto the base and leave to chill for as long as you can resist!

 

Decorate with any fruit or chocolate you fancy.

The Waterfront, Plymouth

This was a perfect dessert. It was described as a chocolate budino, which I'd never heard of before. The thick Italian custard was coupled with a cardamom cream, mango salsa and mango sorbet. Every element complemented the next. Completely delightful.

 

http://www.waterfront-plymouth.co.uk/

Pumpkin Spice Lattes are back!!

So excited for this time of year as it means Starbucks' PSLs are back!

The Breakfast Club, Brighton

Possibly the best breakfast I've ever had! The breakfast specialists definitely got this one right. Thick American pancakes with bacon and maple syrup. Incredible. It filled me up for the whole day. Great atmosphere, diner-like experience. There's also a few Breakfast clubs dotted around London. Pay a visit!

http://www.thebreakfastclubcafes.com/locations/brighton/

Budapest!

This is a selection of tasty treats I sampled in Budapest recently. A velvety smooth caramel panna cotta.  THE BEST chai latte I have ever had. A blackberry bramble cocktail in a ruin bar. And finally a beautiful chocolate fondant pudding. All very indulgent!

Lego Cupcakes

I iced these simple vanilla cupcakes with butter cream then used fondant to create the Lego bricks. It was quite time consuming making lots of little fondant balls, but they seemed to go down well at my nephew's fifth birthday party!

Surf Board Cake!

I made a simple chocolate sandwich cake for my brother and sister in law's birthday.

 

50g cocoa powder

6 tbsp boiling water

3 eggs

4 tbsp milk

175g self raising flour

1 tsp baking powder

100g butter

300g caster sugar

 

Make a paste with the cocoa powder and boiling water. Beat in with all the remaining ingredients.  Divide the cake mixture between two greased sandwich tins. Bake for about 25-30 minutes at 180C/Gas 4.

I decorated the cake with caramel icing and a fondant surfboard, using my biscuit stamps for the lettering. 

Borough Market, London

I bought this salt beef bagel with cheese, gherkins and really hot mustard at Borough Market from Nana Fanny's. It was very flavoursome. I also bought a Bread Ahead vanilla doughnut, which I'd heard lots about. It was incredible with a super, creamy custard filling!

Mama Feelgoods, Quex Park, Kent

My lovely friends and I went to this boutique cafe in the stunning grounds of Quex Park in Birchington, Kent. We paid £15 for afternoon tea, it was delicious. It included four different finger sandwiches, savoury pastries, mini meringues, macaroons, lemon possets and a big scone with cream and jam. There was also endless tea. I'd say it was worth the money, I was stuffed!

http://www.quexpark.co.uk/where-to-eat/mama-feelgoods-boutique-cafe.html

Fifteen's Cornwall Spring Farmers Market, Watergate Bay

14.3.2015

Put on by Jamie Oliver's restaurant Fifteen, this small market celebrates some of Cornwall's best spring produce. From honey to meats and fruit juices, the baked goods caught my eye the most. There wasn't masses to see but worth going, if not just for the beach front location alone.

Cocktails at The Shed, Falmouth! Cornwall

I had a lush Bramble cocktail the other night at The Shed. It's gin and blackberry liqueur, with sugar and lime over crushed ice. Delicious!

 

http://www.theshedfalmouth.co.uk

Nutella Brownies!

I made these for World Nutella Day!

185g butter

185g dark chocolate
85g plain flour
120g chopped hazelnuts
40g cocoa powder
250g sugar
3 eggs
Nutella 

Preheat the oven at 180C/gas 4. Melt the butter and chocolate together. Whisk the eggs, then add to the melted mix. Fold in the flour, sugar and cocoa powder. Pour the mix into a square tin, or I used my individual loaf tin. Spoon over blobs of Nutella then sprinkle over hazelnuts. Back for 10-15 minutes.

The Baking Bird, Truro, Cornwall

There's a great selection of cupcakes, cheesecakes and treats at this cafe. I tried the custard cream cupcake, it was delicious. It's vanilla sponge filled with custard then topped with a fondant disc, vanilla frosting and a custard cream biscuit. I had to leave the fondant disc as it was too much for me in one go! I definitely want to return for another visit to try one of the cheesecakes on display. It's just the sort of cafe I'd like to have one day. 

Chocolate Coconut Cake

I cheated slightly with this cake, using Betty Crocker's Devil Food Cake mix, and the Chocolate Fudge Icing for the middle of the cake. I've used the cake mix before and it is fail-safe for a tasty, moist  bake. 

I did make some coconut butter icing. Beating 170g of icing sugar together with 85g of unsalted butter, a splash of water and 50g of ground coconut until really fluffy. Finally, I decorated the top with chopped Bounty bars and chocolate drops.