Thursday, 25 December 2008

Merry Christmas!

Wishing everyone a wonderful Christmas and a happy new year 2009!

Above is my Christmas Cake!

Tuesday, 23 December 2008

Chocolate Puddini Bonbons

This is yet another successful Nigella recipe from her Christmas book. I made these Chocolate Puddini Bonbons to serve alongside my Star-Topped Mince Pies with coffee on Sunday, when I had my in-laws over for the day. They may look like baby Christmas puddings but these babies taste like meltingly rich, spiced chocolate truffles! Everyone loved them and my mother in law was pleased to see I had added a box of them in their Christmas Hamper.

Chocolate Puddini Bonbons

125g best-quality dark chocolate, finely chopped
350g leftover, or freshly cooked and cooled, Christmas pudding
60ml sherry
2 x 15ml tablespoons golden syrup

For the decorations:
100g white chocolate, finely chopped
6 red glacé cherries
6 green glacé cherries or 6 short lengths angelica

Line a baking sheet (that will fit in the fridge) with clingfilm, baking parchment, foil or Bake-O-Glide, and set it to one side while you make the bonbons.

Melt the dark chocolate in a heatproof bowl suspended above a pan of simmering water, or in the microwave according to the manufacturer's guidelines. Crumble the cold Christmas pudding into a bowl, add the sherry and golden syrup and stir briskly till all is incorporated.

Pour in the melted dark chocolate and stir again: this will make the mixture much more cohesive.

To make this step easier, put on a pair of those disposable vinyl gloves sold in hardware stores and supermarkets, pinch out small lumps of mixture and roll so that you have little rounds about the size of a chocolate truffle. You should get about 30 out of this mixture; fight the impatient urge to make these balls larger as you go.

Cover with clingfilm and slot into the fridge to firm up.

To decorate, melt the white chocolate either in a heatproof bowl suspended over a pan of simmering water, or in the microwave according to the manufacturer's guidelines, then let it cool for about 5 minutes, to make it easier to work with, while you chop the red cherries into small pieces (to evoke berries), and snip the green cherries (or angelica) into miniature lengths, to represent leaves.

Using a teaspoon, drip a little of the melted but slightly cooled white chocolate on each bonbon, then arrange the infuriatingly sticky pieces of cherry on top.

Place in boxes to give away -- if you use small boxes that will fit 6 bonbons each, you will get 5 adorable presents out of this -- or on a plate to hand round with coffee, instead of dessert, after a post-Christmas dinner.

Makes about 30

Make ahead tip:
Make the bonbons up to 2 weeks before eating or giving. Pack in boxes and store in a very cool place. If made 2 weeks ahead, add a label to say "keep cool and eat within 1 or 2 days".

Friday, 19 December 2008

Star-Topped Mince Pies

I’ve been glued to the TV every evening this week watching Nigella Lawson’s 5-part Christmas Show. The show has been really Christmassy and inspiring and I couldn’t wait to get in my kitchen and bake up these gorgeous Star-Topped Mince Pies! I used my Cranberry-Studded Mincemeat, that I made a few weeks back (a recipe from Nigella’s Christmas book), in half the batch and I used my Traditional Mincemeat, which I make every year by Delia Smith, in the other half. You either love mince pies or hate them, in our home we LOVE them and Christmas wouldn't be Christmas without them! I will be serving my Star-Topped Mince Pies with coffee after dinner on Sunday when my in laws are coming over for the day.

Star-Topped Mince Pies

240g/8oz plain flour
60g/2oz vegetable shortening
60g/2oz cold butter, cut into small cubes
1 orange, juice only
pinch salt
350g/12oz mincemeat
icing sugar, for dusting

You will need a miniature tart tray, each indent 4.5cm/1¾in diameter, a 5.5cm/2¼in round fluted biscuit cutter and a 4cm/1½in star-shaped pastry cutter.

Sift the flour into a shallow freezer-proof bowl, then add small mounds of vegetable shortening. Add the butter, shake to cover it, then place into the freezer to chill for 20 minutes. (This will make the pastry tender and flaky.)

Mix the orange juice and salt in a separate bowl. Cover and leave in the fridge to chill.

After the 20 minutes, empty the chilled flour and shortening mixture into the bowl of a food processor and pulse to make porridge-like crumbs. Gradually add the chilled salted orange juice, pulsing until the mixture is just coming together as a dough. Stop just before it comes together (even if some orange juice is left). If all the juice is used up before the dough has begun to come together, add some iced water.

Turn the mixture out onto a clean, floured work surface and, using your hands, knead the mixture to form a dough. Divide and shape into three equal-sized discs (you’ll need to make the mince pies in three separate batches of 12, unless you’ve got enough tart tins to make all 36 pies at once).Wrap each disc in cling film and place into the fridge to rest for 20 minutes.

Preheat the oven to 220C/425F/Gas 7.

Remove a pastry disc from the fridge and roll out on a floured work surface thinly, but so that it will be sturdy enough to support the dense mincemeat filling. Using a fluted pastry cutter, cut out 12 circles a little wider than the moulds in the tart tins. Press the circles gently into the moulds. Place a teaspoon of mincemeat into each pastry case. Reroll any remaining dough to a similar thickness, then using a star-shaped cutter, cut out 12 stars and place each lightly onto the mincemeat filling.

Transfer to the oven and bake for 10-15 minutes, or until the pastry is golden-brown. Keep an eye on them as they don’t take very long to cook.

Remove from the oven, prising out the little pies straight away and placing onto a wire rack to cool. Allow the empty tray to cool down before repeating the steps. Repeat until you have made 36 mince pies.

Dust the mince pies with icing sugar and serve.

Wednesday, 17 December 2008

Cranberry, Almond and Honey Granola ~ Edible Gifts Part 3

Cranberry, Almond and Honey Granola is my 3rd instalment of Christmas Edible Gifts and also comes courtesy of Nigella Lawson’s Christmas Cookbook (I love this book). This seasonal granola cereal is a combination of big crunchy clusters of toasted oats and almonds, sunflower seeds and sesame seeds, touched with cinnamon and honey and then tossed with plump dried cranberries! It would make a luscious breakfast on Christmas Day, served with a dollop of yogurt or milk!
Cranberry, Almond and Honey Granola

Makes enough to fill a 1.2 litre tin or jar

225g rolled oats (not instant)
60g sunflower seeds
60g white sesame seeds
2 teaspoons ground cinnamon
150g (125ml) runny honey
50g soft light brown sugar
60g whole natural almonds
60g blanched almonds
½ teaspoon Maldon salt or pinch of table salt
1 tablespoon rapeseed or sunflower oil
150g dried cranberries

Put everything except the dried cranberries into a large mixing bowl and mix well. Two spatulas are probably the best tools for the job here – or use your own two hands, wearing CSI (vinyl disposable) gloves.

Spread this mixture on a lined baking sheet and bake in a 170oC/gas mark 3 oven, turning over the mixture with a spatula about halfway through baking and redistributing the granola evenly during the baking process. The object is to get the granola evenly golden without toasting too much in any one place. If you have a convection or fan oven, you may need to turn it to a lower heat as well as keeping a sharp eye on it.

This should be ready – golden enough and dried out like a crunchy breakfast cereal rather than the sticky mess that went into the oven – in anything from 40-50 minutes.

Remove from the oven and let cool, taking it off the hot baking sheet, before mixing with the dried cranberries. Store in an airtight container.

Tuesday, 16 December 2008

Cranberry Upside-Down Cake

I love Cranberries and I take full advantage of their abundance this time of year, packing them into everything. This Cranberry Upside-Down cake is another perfect example of how to make the most of these gorgeous ruby-red fruits during the festive season. I came across this recipe in one of my Christmas baking magazines and had to continue the cranberry madness that takes over our home during the holidays. A tender, moist cake topped with the caramelized cranberries that can also be served as a dessert.

Cranberry Upside-Down Cake

2 tbsp Demerara sugar
150g fresh cranberries
125g soft butter
125g caster sugar
50g ground almonds
2 free-range eggs
Grated zest of 1 orange
1 tbsp orange juice
125g self-raising flour, sifted
1 level tsp baking powder
1 level tsp ground cinnamon

Preheat the oven to 180oC/160oC fan/Gas 4. Grease a 20cm cake tin and sprinkle over 2tbsp Demerara sugar, then 150g cranberries. Put the 125g each soft butter and caster sugar, 50g ground almonds, 2 free range eggs, the grated zest of an orange and 1tbsp of the juice in a mixing bowl. Sift in 125g self-raising flour, 1 level tsp each baking powder and ground cinnamon. Beat until evenly mixed. Spread over the cranberries. Bake for 30 minutes or until the top springs back when lightly pressed. Serve warm or cold.

Monday, 15 December 2008

Gold-Dust Cookies

These gold-dust cookies come courtesy of Nigella Lawson's Christmas Cookbook . I made them over the weekend to take down to my sister’s house and they went down a treat. I used vanilla extract instead of ginger, only because it is a more suited flavour for kids and one I also prefer. I am a sucker for glitter and stars and when I came across this recipe in the book I was sold. These would be beautiful as a gift or offered up after dinner with coffee. I’m definitely going to be making them again over this festive season and any excuse to use my edible glitters is my idea of fun.

Gold-Dust Cookies

Makes about 30, depending on size

90g soft butter
100g caster sugar
1 large egg
1 teaspoon ground ginger (or vanilla extract)
200g plain flour, plus more for sprinkling
½ teaspoon baking powder
½ teaspoon fine salt
Edible gold dust or glitter flakes

Preheat the oven to 180oC/gas mark 4 and line a baking sheet or two with baking parchment or Bake-O-Glide.

Cream the butter and sugar together until whipped soft and pale, then beat in the egg, followed by the ginger (or vanilla), flour, baking powder and salt and continue mixing until it all comes together to make a soft dough.

Form into 2 discs, wrap each one in clingfilm and let it rest in the fridge for 20-30 minutes.

Sprinkle a suitable surface with flour, place a disc of dough on it and sprinkle a little more flour on top. Then roll out to a thickness of about 5mm.

Cut into shapes, dipping the cutter into flour as you go, and place the biscuits a little apart on the lined baking sheet/s. Keep the scraps of the first disc, to mix with the scraps of the second and roll and cut, re-roll and cut, until you’ve used up the mixture. This is wonderfully pliable dough, which makes it an unstressful joy to work with.

Bake in the oven for 18-12 minutes: this depends on their shape, how many sheets are in the oven at the same time, and whether on the upper or lower shelf, though you can swap them around after 5 minutes. When they’re ready, expect them to be tinged a pronounced pale gold around the edges; they’ll be softish still in the middle, but will harden on cooling.

Take the sheets out of the oven, remove the cookies, with a flat, preferably flexible, spatula to a wire rack and leave to cool.

Using a small (unused) paintbrush or eyeshadow brush, dip in the edible gold dust or glitter flakes, and give each cookies its gilded coating.

Thursday, 11 December 2008

Festive No-Bake Peanut Butter Squares

These festive peanut butter squares are from Betty Crocker’s Christmas Cookbook, which is packed with wonderful recipes to cook and bake over the holiday period. I made these bars last year and they were a big hit in our home with friends and family, so I couldn’t wait to make them again this year. They are the perfect recipe if you’re looking for something quick and easy to make after a long day of other Christmas preparations, and they look very Christmassy with festive candy decorations.

Festive No-Bake Peanut Butter Squares

1 ½ cups powdered sugar (icing sugar)
1 cup graham cracker crumbs (digestive biscuits)
½ cup butter or margarine
½ cup peanut butter
1 cup white vanilla baking chips or semisweet chocolate chips (6oz)
Festive candy decorations, if desired

In a medium bowl, mix powdered sugar and graham cracker crumbs. In a saucepan, heat butter and peanut butter over low heat, stirring occasionally, until melted. Stir into crumb mixture. Press in ungreased 8-inch square pan.

In another saucepan, melt chocolate chips over low heat, stirring frequently. Spread over crumb mixture. Immediately sprinkle with candy decorations. Refrigerate about 30 minutes or until firm.

Cut into squares. Store loosely covered in refrigerator.

Sunday, 7 December 2008

Cranberry Jam ~Edible Gifts Part 2

If It's Christmas It Must be Cranberries...

This Cranberry Jam is a festive favourite in our home every Christmas. I eagerly wait for fresh cranberries to hit the supermarket at the beginning of December so I can make my jam. This recipe comes from Feast by Nigella Lawson and has to be the easiest jam to make. Most jams have to be boiled carefully with pectin along with the sugar to make the fruit set and turn from being a purée to a preserve. In this jam recipe the cranberry fruit does it all for you, due to its pectin-intensity, that it sets to jam once the berries have burst. I love this jam on toast or warm, buttery croissants or you could use it as a filling for Cranberry muffins/cupcakes.

Cranberry Jam

350gms/12oz cranberries
350gms/12oz caster sugar

Put a film of water in the bottom of a large saucepan and add the cranberries and sugar. Stir patiently over a low heat to dissolve the sugar; this will take a little while. Turn up the heat and boil the pan rapidly until setting point is reached, about 7 minutes. (Alternatively it will have reached a jam-like consistency.)
Pour the jam into a sterilized jar (s) and seal immediately.
Makes approx 350 mls.

I am also entering my Cranberry Jam for the Home Made Christmas Gifts event being held by Happy Cook over at My Kitchen Treasures. If you are you interested in joining, the event is running until the 20th December. Please visit her blog for further details.

Thursday, 4 December 2008

Little Mince Pie Cupcakes

Yippee, December has finally arrived and with that all the wonderful baking, cooking and entertaining. I love Christmas, it’s my favourite holiday! Today I am presenting you with Little Mince Pie Cupcakes (cupcakes with a mincemeat centre); it is a treasure of a recipe and one I have been baking every Christmas. My hubby always puts a request in, he just adores them and they fly out of the cake tin at record speed. They are light and very morish and they make a lovely alternative to traditional mince pies. You could serve them warm with brandy cream.

I made my mincemeat back in October, so it has been maturing since then and tastes and smells so Christmassy. I used my home-made mincemeat in my cupcakes but you could also use a jar of good quality shop bought mincemeat.

Little Mince Pie Cupcakes

175g / 6oz self raising Flour
100g / 4os light muscovado sugar or light brown sugar
1tsp mixed Spice
175g / 6oz softened butter
3 eggs
2tbsp milk
140g /5oz mincemeat
Icing sugar to dust

Heat over to 190oC /fan 170C / Gas 5 . line 12 bun cake tin with cake cases. Put flour sugar butter spice eggs and milk in a bowl and mix with electric mixer or wooden spoon for 2-3 mins until light and fluffy. Put a spoonful of cake mix in each cake case then a rounded tsp of mincemeat. Cover the mincemeat with a spoonful of cake mix and smooth. Bake for 15-18 mins until golden brown and firm. Dust with Icing sugar and serve.

Tuesday, 25 November 2008

Chocolate Christmas Cake ~ Sweet and Simple Bake!

It’s our monthly-round up again over at Sweet and Simple Bakes and this month I chose this Chocolate Christmas Cake, perfect in the run up to Christmas. This fruit cake offers a tasty alternative to the traditional Christmas Cake, it is dark, rich and moist and is always popular with chocoholics - the addition of the chocolate doesn't dominate but it gives the cake a lovely rich flavour. I decorated my cake with white fondant, gold edible stars, gold dragees, gold disco edible glitter and finally a gorgeous gold ribbon.

Chocolate Christmas Cake

Preparation time: 20 minutes + cooling
Cooking time: 1¾ -2 hours

150g (5oz) soft butter
150g (5oz) light muscovado sugar or soft brown sugar
2 eggs, lightly beaten
185g (6½oz) self-raising flour
40g (1½oz) cocoa powder
400g jar of luxury mincemeat
80g (3oz) each of sultanas and raisins
50g (2oz) blanched almonds, chopped
100g packet of white chocolate chips

For decoration (decorate as you wish!)

Preheat the oven to Gas Mark 3/electric 160ºC/fan oven 140ºC.
Line a 20cm (8inch) cake tin (see below for instructions).

Lining the cake tin: One of the keys to success when baking a fruit cake is the preparation of the tin before you start mixing the ingredients. Because of the length of cooking time, you need to use two sheets of greaseproof paper or baking parchment inside the tin.Lightly butter the inside of the tin.Cut out a strip of paper about 2.5cm (1inch) longer than the outside of the tin and 5 cm (2inches) wider. (Measure using a piece of string).Fold in about 2 cm (¾ inch) along the long edge of the strip. Then make diagonal cuts along the folded edge at 2.5 cm (1inch) intervals.Fit the long strip of paper inside the tin with the folded edge sitting flat on the base. If you have a square tin fit the paper tightly into the corners. Place the tin on two sheets of greaseproof paper of baking parchment and draw around the base of the tin. Cut two pieces of paper to fit snugly into the base of the tin. Before baking, tie some thick brown paper or newspaper, which comes above the tin by about 10cm (4inches), around the edge of the tin.

Place all the ingredients in a large mixing bowl and beat together for a minute or two until all the ingredients are thoroughly mixed. Spoon into the prepared tin and bake in the oven for 1¾-2 hours until a skewer inserted into the centre comes out clean. You will probably need to cover the cake with foil towards the end of cooking to prevent the top from browning too much. Leave the cake to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.

Thursday, 20 November 2008

Chocolate & Apple Cake with Pink Chocolate Drops

It feels like ages since I last baked a chocolate cake and this cake is one of our all time favourites. I have blogged this cake before and personally I don’t see anything wrong in making your favourites and blogging them again. The sponge is beautifully moist due to the chunks of apple and the butter cream icing is just heavenly. I did however make the cake in a round tin this time and couldn’t wait to use the gorgeous pink chocolate drops that I acquired at the BBC Good Food Show in London last Sunday! It was my first time at one of the shows and hubby and I had a fantastic time, bought lots of lovely goodies, and watched Annabel Karmel doing a live show and bake her edible Christmas Cookies. The highlight of the day had to be meeting the dreamy James Martin (his even better looking in person) who signed my book! I would have loved to have seen and met my idol Nigella Lawson but her live show was sold out, however I am sure there will be other opportunities and other shows and if you’ve never been to one of the Good Food Shows, I would definitely recommend it. It’s a great day out!

Chocolate & Apple Cake

250g (9oz) Plain Flour
25g (1oz) Cocoa
1 tsp. Baking Powder
1 tsp. Bicarbonate of soda
100g (4oz) Butter
250g (9oz) Caster Sugar
2 Eggs
A few drops of Vanilla Extract
175 ml. (6fl oz) Milk
2 Cooking Apples or Eating Apples, peeled, cored and finely chopped or grated

450g (1lb) icing sugar, sifted
25g (1oz) Cocoa
50g (2oz) Butter, softened
90ml. (3fl oz) Milk

Preheat oven to 180/350F/Gas 4. Grease a 20cm (8 in) square or round cake tin. Sift together the flour, cocoa powder, baking powder and bicarbonate. Put the sugar and butter into a bowl and beat until light and fluffy. Whisk in the eggs, one at a time. Add the vanilla extract. Whisk in the flour mixture and lastly add the chopped apples and milk. Spoon into tin and bake for 1 hour or till cooked...When cake is cold, make icing by beating all ingredients together, spread over cake and make a swirly pattern and pop on some chocolate drops.

Serves: 12

Wednesday, 19 November 2008

Christmas Edible Gifts ~ Part 1

Anyone can buy a present from a shop, but if you want to go the extra mile, why not make something yourself? Homemade gifts make really thoughtful and often better value presents. So imagine my excitment when I received my copy of Nigella Christmas and came across the great section in the book with recipes and ideas for edible gifts. Since then I’ve been looking forward to making a start on the Christmas Hamper for my in laws and also our home. As of last week I made a start on my gifts. I started with the Christmas Spiced-Salt, which reminds me of holly berries in the snow. This salt is perfect sprinkled on steak or chicken to add some oomph! The delicious Cranberry and Apple Chutney is a perfect gift as chutneys mature with age. This chutney is wonderful with cheeses, pates and cold meats. I always make the traditional mincemeat every year but this truly delectable Cranberry-Studded Mincemeat really caught my eye and the recipe only makes 600ml, not a huge amount, so you won’t have jars left over after Christmas. This is part 1 of my edible gifts, so there is more to follow shortly!

Happy Cook at My Kitchen Treasures is hosting a great event of Home Made Christmas Gifts and she kindly invited me to join. If you are you interested in joining, the event is running until the 20th December. Please visit her blog for further details. My Kitchen Treasures

Cranberry-Studded Mincemeat

Makes approx. 600ml – enough for 50 mince pies

60ml ruby port
75g soft dark brown sugar
300g cranberries
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
75g currants
75g raisins
30g dried cranberries
Finely grated zest and juice of 1 Clementine/Satsuma
25ml brandy
1/8 teaspoon or a few drops of almond extract
½ teaspoon vanilla extract
2 x 15ml tablespoons honey

In a large saucepan, dissolve the sugar in the ruby port over a gentle heat. Add the cranberries to the saucepan. Then add the cinnamon, ginger and cloves, with the currants, raisins and dried cranberries and the zest and juice of the clementines.

Simmer for 20 minutes or until everything looks pulpy and has absorbed most of the liquid in the pan. You many need to squish the cranberries a little with the back of a wooden spoon to incorporate them.

Take off the heat and, when it has cooled a little, stir in the brandy, almond and vanilla extracts and honey and beat once more, with your wooden spoon to encourage it to turn into a berry-beaded paste.

Spoon the mincemeat into sterilized jars.

Cranberry and Apple Chutney

Makes about 1 litre

750g cooking apples, peeled, quartered, cored and chopped small
250g dried cranberries
1 onion, peeled and finely chopped
350ml cider vinegar
200g caster sugar
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
2 teaspoon Maldon salt or 1 teaspoon table salt

Take a medium-sized (not too big) saucepan and chuck into it all the ingredients. Stir with a wooden spoon and then put the pan on the heat.

Bring to the boil, then turn down the heat a little to let the pan cook, uncovered, on a fast simmer for about 45 minutes, or until the chutney has thickened slightly and the fruit is soft.

Spoon into your warm, prepared jars and seal them.

Christmas-Spiced Salt

Makes enough to fill 1 x 500ml jar

250g good-quality sea salt or Maldon salt
2 teaspoons red/pink peppercorns
2 teaspoons crushed dried red chillies
4 star anise

Sterilize your jar and leave to cool.

Put the salt into a bowl with the peppercorns, dried chillies and star anise.

Toss everything about, then carefully tip into your cooled, prepared jar and seal tightly.

Friday, 7 November 2008

Rosemary Remembrance Cake ~ In memory of Pistachio

"There's rosemary; that's for remembrance. Pray, love, remember." Shakespeare, Hamlet

I have baked this Rosemary Remembrance Cake in memory of our dearly departed friend Pistachio. I thought it would be fitting that all her friends over at The Pantry should cook or bake something from Nigella’s Feast, Food that Celebrates Life. So we are celebrating Pi’s life, love of food and memory in a way she would love and be pleased about.

I have never made the Rosemary Cake and was intrigued but the thought of rosemary in a cake put me off. I decided to take the plunge and I am so glad I did but sorry I didn’t try it sooner. The rosemary is very subtle against this madeira buttery cake, made with stewed apples. I will definitely make this cake again!
Rosemary Remembrance Cake

Makes approx. 10 slices

1 eating apple (approx. 180g in weight)
1 small sprig and 1 long sprig rosemary
1 teaspoon caster sugar
Juice and zest of ½ lemon
1 teaspoon butter

For the cake batter
225g butter
150g caster sugar plus 1 tablespoon
3 eggs
300g plain flour
2 teaspoons baking powder

Peel, core and roughly chop the apple and put into a saucepan with the small spig of rosemary, the teaspoon of sugar, the lemon zest and juice, and butter. Cover the pan and cook on a low heat for 4-8 minutes until the apple is soft. How long this takes really depends on the variety of apple you’re using. Coxes cook the fastest, and are good here. Leave to cool, and fish out the rosemary sprig when it is cold.

Preheat the oven to gas mark 3/170oC. Line a 450g loaf tin with a loaf tin liner, or butter and line the bottom with baking parchment.

Put the cooled apple into a food processor and blitz to a pulp. Then add the butter, 150g sugar, eggs, flour and baking powder and process to a smooth batter. Spoon and scrape into the loaf tin and smooth the top. Sprinkle the surface with the remaining tablespoon of sugar and then lay the long sprig of rosemary along the centre of the cake. On baking, the rosemary sheds its oil to leave a scented path down the middle of the cake.

Bake the cake for 50 minutes or until a cake tester comes out clean, then leave to cool on a rack. Slip the paper-lined cake out of the tin once it is cool.

Thursday, 6 November 2008

Farewell Pistachio

Do not stand at my grave and weep I am not there I do not sleep.
I am in a thousand winds that blow
I am the softly falling snow.
I am the gentle showers of rain, I am the fields of ripening grain.
I am in the morning hush, I am in the graceful rush
Of beautiful birds in circling flight, I am the starshine of the night.
I am in the flowers that bloom, I am in a quiet room.
I am the birds that sing I am in each gentle thing.
Do not stand at my grave and cry.
I am not there. I did not die.
Yesterday was a very sad day, we lost our darling Pistachio. I knew her originally from but more recently she helped run The Pantry, a foodie forum. She was a wonderful, kind person and I feel lucky to have known her. Please take the time to visit Pi's lovely blog, Pistachio en la cocina, it is a testimony to her love of wonderful food. Pi you are at peace now but you will be sorely missed! Sleep well.

Wednesday, 5 November 2008

Parkin ~ Happy Bonfire Night!

"Remember, remember the fifth of November
Gunpowder, treason and plot
I see no reason, why gunpowder treason
Should ever be forgot."

It’s Guy Fawkes Night here in the UK, also known as Bonfire Night and Fireworks Night. It is an annual celebration on the evening of the 5th of November. It celebrates the foiling of the Gunpowder Plot of the 5th of November 1605 in which a number of Catholic conspirators, including Guy Fawkes, attempted to blow up the Houses of Parliament in London, England. In the United Kingdom, celebrations take place in towns and villages across the country, they involve fireworks displays and the building of bonfires on which traditionally an effigy of Guy Fawkes is burnt. The 5th of November is a great chance to cook some good old-fashioned comfort food to keep you warm and fill you up. Parkin is a traditional Yorkshire recipe for a Bonfire Night treat. This yummy ginger cake recipe will get you fired up. I love this delicious, sticky parkin served with a mug of hot steaming Horlicks! Happy Bonfire Night!


Serves: 8-10

oil, for greasing
225g self-raising flour
1 tsp ground ginger
1 tsp bicarbonate of soda
1 egg, lightly beaten
115g caster sugar
60g butter
115g golden syrup
225ml milk

Preheat the oven to 150°C/gas 2. Grease a 25 x 18cm cake tin and line with greased greaseproof paper. Sift the flour, ginger and bicarbonate of soda into a bowl. Stir in the egg and then the caster sugar, mixing well. In a small saucepan, melt the butter and the golden syrup, stirring to mix. Remove from the heat and stir in the milk. Gradually stir the milk mixture into the flour and egg mixture. Stir until smooth, then pour into the prepared tin. Bake for about 1 hour or until the mixture starts to shrink away from the sides of the tin. Remove from the oven and turn out onto a wire rack to cool. Cut into squares and serve, preferably after about 3 to 4 days when the parkin will have become nice and sticky.

Hope your night goes off with a bang!