tag:blogger.com,1999:blog-73379737998446131282024-03-05T04:29:59.332+00:00Sophie Loves FoodSophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.comBlogger282125tag:blogger.com,1999:blog-7337973799844613128.post-28426647580997649452018-01-04T15:54:00.000+00:002018-01-04T15:54:32.942+00:00Clementine and Black Sesame Loaf Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-cZYpuOoM2vg/Wk5FAjN7cPI/AAAAAAAAE6s/Gv8ExCqx4JgmHa0vX0Y0vBrHfhTdwJscwCLcBGAs/s1600/clementineblacksesameloafcake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" src="https://1.bp.blogspot.com/-cZYpuOoM2vg/Wk5FAjN7cPI/AAAAAAAAE6s/Gv8ExCqx4JgmHa0vX0Y0vBrHfhTdwJscwCLcBGAs/s1600/clementineblacksesameloafcake6.jpg" /></a></div>
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Since making <a href="http://www.sophielovesfood.com/2017/05/salted-chocolate-and-pistachio-rye-babka.html" target="_blank">this salted chocolate and pistachio babka</a>, I've wanted to make more in a different flavour combination per month. Black sesame and cinnamon sounded the perfect companion for a strong cup of coffee to start January with. So, off I went to the supermarket to stockpile as many black sesame seeds I could find. I prepped my dough using the <a href="https://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html" target="_blank">tangzhong method</a> which intend to create the softest, fluffiest milk bread possible: make a roux, add it to the rest of the milk for the dough. Simple? Yeah, alright then.<br />
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Nope. When I woke the next morning and leapt out of bed to excitedly spy on my overnight prove I found a massively underwhelmingly solid lump of dough with absolutely no rise at all. Perhaps I over-kneaded it, should have used a combination rather than 100% rye flour, or just did the tangzhong wrong. Not a great way to start the first bake of the year with.<br />
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I persevered and continued with the rest of the recipe hoping that a second prove in my toasty airing cupboard would help. Nope. Neither did some time in the oven. Absolutely solid and destined for the bin.<br />
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Determined to get something with all the black sesame seeds I hoarded I decided to change my game plan. Flick suggested I make black sesame ice cream sandwiches. Whilst it was a pretty epic suggestion, I have zero room in my freezer from batch cooking to add anything further in there. After my previous failure, I opted for something a little easier. Clementine and black sesame loaf cake. This recipe is super versatile, swap up the clementine for any citrus of your choice and the sesame seeds for poppy seeds or anything else similar.<br />
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<a href="https://3.bp.blogspot.com/-IYZcu1cbsNU/Wk5FCWUA-hI/AAAAAAAAE60/iIt6hFAC3dYtYrwBMBX0GHHHjGEfDLKIwCEwYBhgL/s1600/clementineblacksesameloafcake9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" src="https://3.bp.blogspot.com/-IYZcu1cbsNU/Wk5FCWUA-hI/AAAAAAAAE60/iIt6hFAC3dYtYrwBMBX0GHHHjGEfDLKIwCEwYBhgL/s1600/clementineblacksesameloafcake9.jpg" /></a></div>
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C L E M E N T I N E & B L A C K S E S A M E L O A F C A K E<br /><span style="font-weight: normal;">(Recipe adapted from <a href="http://www.callmecupcake.se/2017/01/blood-orange-black-sesame-loaf-cake.html" target="_blank">Call Me Cupcake</a>, serves 12)</span></h4>
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<span style="font-weight: normal;">Clementine and black sesame loaf:</span></div>
<div>
<span style="font-weight: normal;"><br /></span></div>
<div>
<span style="font-weight: normal;">175g unsalted butter, softened</span></div>
<div>
<span style="font-weight: normal;">330g golden caster sugar</span></div>
<div>
<span style="font-weight: normal;">3 eggs</span></div>
<div>
3tbsp black sesame seeds, toasted</div>
<div>
1 1/2tsp baking powder</div>
<div>
1/4 tsp salt</div>
<div>
330g plain flour</div>
<div>
zest of 2 clementines</div>
<div>
100ml freshly squeezed clementine juice</div>
<div>
75ml full fat milk</div>
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<div>
Clementine glaze:</div>
<div>
<br /></div>
<div>
60g icing sugar, sifted</div>
<div>
1tbsp clementine juice</div>
<div>
small handful of black sesame to top </div>
<div>
<ul>
<li>Heat the oven to 175 degrees and grease and line a 2lb loaf tin.</li>
<li>Beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating gently after each addition. </li>
<li>Add the remaining dry ingredients and continue to mix until smooth. Add the zest, juice and milk and mix once again until incorporated.</li>
<li>Pour into the prepared loaf tin, smooth the top with the back of a spoon and bake for 45 minutes, until a skewer inserted comes out clean.</li>
<li>Remove from the oven and allow to cool for ten minutes before removing from the tin to fully cool on a wire rack. </li>
<li>To make the glaze, combine the icing sugar with the juice, a little at a time, in a small mixing bowl. Once smooth, drizzle over the cooled cake and top with a scatter of sesame seeds.</li>
</ul>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com1tag:blogger.com,1999:blog-7337973799844613128.post-11251581544207762922017-12-19T19:20:00.001+00:002017-12-19T19:20:28.058+00:00Chocolate Chunk and Marzipan Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-5nw3yJc49xQ/Wjbr0-MX4pI/AAAAAAAAE6M/g8kD9JFgjHkyH17Wr0fUXtY2pFv2ztiogCLcBGAs/s1600/marzipan%2Bcookies%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" src="https://4.bp.blogspot.com/-5nw3yJc49xQ/Wjbr0-MX4pI/AAAAAAAAE6M/g8kD9JFgjHkyH17Wr0fUXtY2pFv2ztiogCLcBGAs/s1600/marzipan%2Bcookies%2B4.jpg" /></a></div>
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Amongst heaps of other festive foods, I absolutely love marzipan. I'll be the first to admit that I'm no Nigella and certainly have never made my own. There's been a supermarket box stashed away in my kitchen for some time. It did have grand expectations of making its way onto this year's Christmas cake, but that never happened. Neither did plan B, stollen bites. And so, when I finally decided I really ought to dust off my apron and get baking I opted for something far simpler and far quicker. You may not be a fan of marzipan, but I am fully confident that these guys will convert anyone.</div>
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These chocolate cookies are perfectly gooey in the centre, crisp on the edges and stuffed full with big chunks of dark chocolate and marzipan. I would say that I took some into the office for my colleagues like I intended, but its probably more honest to say that I demolished the lot myself. I intend to make a further batch to stash away in the freezer ready for boxing day or any cookie related emergencies in the next coming weeks, if I don't eat them first. If you wish to do so too, just form the cookie dough into a sausage and wrap well in cling film. From frozen, slice into half inch thick discs and bake for 12-14 minutes until crisp on the edges and wobbly in the centre. Otherwise just read on and follow the regular recipe.</div>
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<a href="https://3.bp.blogspot.com/-bKO2GHqk52k/WjbrWuH6JCI/AAAAAAAAE58/YMx-uCT10zgs-YMw9-0RLYTKcmwc7617ACLcBGAs/s1600/marzipan%2Bcookies%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" src="https://3.bp.blogspot.com/-bKO2GHqk52k/WjbrWuH6JCI/AAAAAAAAE58/YMx-uCT10zgs-YMw9-0RLYTKcmwc7617ACLcBGAs/s1600/marzipan%2Bcookies%2B2.jpg" /></a></div>
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<h4 style="clear: both; text-align: center;">
C H O C O L A T E C H U N K & M A R Z I P A N C O O K I E S<br /><span style="font-weight: normal;">(Makes 16 cookies)</span></h4>
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<span style="font-weight: normal;">125 unsalted butter, softened</span></div>
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<span style="font-weight: normal;">200g soft light brown sugar</span></div>
<div>
1 medium egg</div>
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2tsp vanila extract</div>
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175g plain flour</div>
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25 cocoa powder</div>
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1tsp bicarbonate of soda</div>
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100g marzipan, chopped into small cubes</div>
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100g dark chocolate, chopped into small chunks</div>
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<ul>
<li>Beat together the butter and sugar until light and fluffy. Add the egg and vanilla extract gently until combined. Whisk together the flour, cocoa powder and bicarbonate of soda in a separate bowl to remove any lumps. Add to the butter mix and mix with a spatula until just combined. Fold in the marzipan and chocolate chunks and chill the cookie dough in the fridge for an hour.</li>
<li>Heat the oven to 180 degrees and line two baking sheets.</li>
<li>Use a tablespoon to dollop small balls of dough onto the prepared baking sheet, leaving plenty of room for them to grow.</li>
<li>Bake for 11 minutes until crisp on the outside and soft in the centre. Leave to cool for at least 5 minutes on a wire cooling rack before serving.</li>
</ul>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com0tag:blogger.com,1999:blog-7337973799844613128.post-59461600218129115162017-12-05T12:00:00.000+00:002017-12-05T12:00:19.168+00:00Spiced Pumpkin Swirl Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-aKJ5Y8dRdxI/Wh8xzHx6-EI/AAAAAAAAE5U/sl6ISanAOSw0rYhNIYk5KcjJ1hYaCyk-wCLcBGAs/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" src="https://1.bp.blogspot.com/-aKJ5Y8dRdxI/Wh8xzHx6-EI/AAAAAAAAE5U/sl6ISanAOSw0rYhNIYk5KcjJ1hYaCyk-wCLcBGAs/s1600/4.jpg" /></a></div>
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We may well be fully in the midst of winter now but I'm still not completely done with Autumnal recipes. This week I've already eaten pumpkin soup, pumpkin pasta and now pumpkin brownies. The partnership of rich, dark and fudgey brownies goes brilliantly with a little swirl of spiced pumpkin. Trust me, give it a try.</div>
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<h4 style="clear: both; text-align: center;">
S P I C E D P U M P K I N S W I R L B R O W N I E S</h4>
<div>
<div>
<span style="font-weight: normal;">Brownies:</span><br />
<span style="font-weight: normal;"><br /></span>
<span style="font-weight: normal;">3 eggs</span></div>
<div>
<span style="font-weight: normal;">275g caster sugar</span></div>
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<span style="font-weight: normal;">175g salted butter</span></div>
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<span style="font-weight: normal;">300g dark chocolate (at least 70% cocoa solids)</span></div>
<div>
<span style="font-weight: normal;">175g plain flour</span><br />
<span style="font-weight: normal;"><br /></span>
<span style="font-weight: normal;">Pumpkin swirl:</span><br />
<span style="font-weight: normal;"><br /></span></div>
<div>
<span style="font-weight: normal;">1/4 tsp ground cinnamon</span><br />
<span style="font-weight: normal;">1/4 tsp ground nutmeg</span><br />
<span style="font-weight: normal;">1/4 tsp allspice</span><br />
<span style="font-weight: normal;">3 tbsp caster sugar</span><br />
<span style="font-weight: normal;">170g pumpkin puree</span></div>
</div>
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<ul>
<li>Heat the oven to 180 degrees and line a 20cm square baking tray.</li>
<li>Whisk together the eggs and sugar in a large mixing bowl until combined and set aside.</li>
<li>Melt the butter and chocolate together over a pan of barely simmering water, remove from the heat and leave to cool slightly.</li>
<li>Return to the eggs and sugar and whisk once again until pale and fluffy. Pour in the chocolate and butter mixture and combine.</li>
<li>Gently fold in the flour using a spatula, careful not to over mix.</li>
<li>Mix together the pumpkin ingredients until smooth.</li>
<li>Pour the brownie batter into the prepared tin. Dollop the pumpkin onto the top and swirl using a skewer.</li>
<li>Bake for 25-30 minutes. The top will be firm with a wobble in the centre. Remove from the oven and leave to fully cool on a wire rack before chilling in the fridge for at least 2-3 hours (I like to leave mine overnight). This allows you to slice the squares neatly. Serve from room temperature though to ensure the optimum level of fudginess.</li>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com0tag:blogger.com,1999:blog-7337973799844613128.post-11262795227687559172017-11-08T12:05:00.000+00:002017-11-08T12:05:11.543+00:00Sticky Ginger Cake with Coffee Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-BzN9tseTe9w/WgIjlZzXgtI/AAAAAAAAE48/6fldmJf4T3Qi-Hz7vp7Ubst5R3nictRsQCLcBGAs/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" src="https://4.bp.blogspot.com/-BzN9tseTe9w/WgIjlZzXgtI/AAAAAAAAE48/6fldmJf4T3Qi-Hz7vp7Ubst5R3nictRsQCLcBGAs/s1600/1.jpg" /></a></div>
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This super simple cake certainly does pack a perfect ginger punch. Whilst its such a great standalone recipe without embellishment such as coffee frosting, its a great 'dress up' cake for any occasion also. In this instance I added a little frosting and chopped fudge chunks for a family birthday. Whether you prefer frosting or not, this cake will develop a delicious sticky top a day or two after baking. Step out the way shop bought Jamaican ginger cake, this is my new favourite. Next time I'm planning to bake it in a square tin and serve warm after a Sunday dinner with lashings of custard or ice cream.<br />
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<h4 style="text-align: center;">
S T I C K Y G I N G E R C A K E W I T H C O F F E E F R O S T I N G<br /><span style="font-weight: normal;">(Recipe adapted from <a href="https://www.jamieoliver.com/recipes/recipe/jemma-s-jamaican-ginger-cake/#m22uvKsciRY8v4Yr.97" rel="nofollow" target="_blank">Jamie Oliver</a>)</span></h4>
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<span style="font-weight: normal;">Sticky ginger cake:</span></div>
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<span style="font-weight: normal;"><br /></span></div>
<div>
<span style="font-weight: normal;">375g unsalted butter, softened plus a little extra to grease the cake tin</span></div>
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<span style="font-weight: normal;">330g soft light brown sugar</span></div>
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<span style="font-weight: normal;">225g black treacle</span></div>
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<span style="font-weight: normal;">75g golden syrup</span></div>
<div>
<span style="font-weight: normal;">6 eggs</span></div>
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<span style="font-weight: normal;">375g self raising flour</span></div>
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<span style="font-weight: normal;">4 tbsp ground ginger</span></div>
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<span style="font-weight: normal;">2 tbsp ground cinnamon</span></div>
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<span style="font-weight: normal;">1 tbsp ground nutmeg</span></div>
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<span style="font-weight: normal;">5 tbsp sour cream (roughly a 150ml tub)</span></div>
<div>
<span style="font-weight: normal;">8 pieces jarred stem ginger, chopped plus 6 tbsp syrup, separated</span></div>
<div>
<span style="font-weight: normal;"><br /></span></div>
<div>
<ul>
<li>Heat the oven to 180 degrees, and grease and line the bottom of a 2cm round cake tin.</li>
<li>Cream together the butter, sugar, treacle and golden syrup until light and fluffy.</li>
<li>Slowly add the eggs, beating well after each addition.</li>
<li>Gently fold in the flour, spices, sour cream and chopped stem ginger until just incorporated.</li>
<li>Pour into the prepared cake tin, smooth over the top and bake for 40-45 minutes, until a skewer inserted into the middle comes out clean.</li>
<li>Remove from the oven and leave the cake to cool fully in the tin. Brush the top with the stem ginger syrup whilst still warm to allow to soak through the cake.</li>
</ul>
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Coffee buttercream frosting:</div>
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<div>
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<div>
75g unsalted butter, softened</div>
<div>
250g icing sugar, sifted</div>
<div>
25ml buttermilk or just regular milk</div>
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15ml strong espresso coffee</div>
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<div>
<ul>
<li>Cream the butter and half of the icing sugar until light and fluffy on a low speed. I like to add the icing sugar in intervals in attempt to cover as little of myself in clouds of sugar as possible. Add the buttermilk and coffee and mix once again on a low speed until fully incorporated.</li>
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To assemble:</div>
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<div>
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<div>
Once the cake has fully cooled, upturn from the cake tin onto a plate. Smooth over the buttercream with a large palette knife. To decorate I added some chopped shop bought fudge and some gold leaf, but of course this is completely optional. Crushed ginger biscuits would also work well.</div>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com0tag:blogger.com,1999:blog-7337973799844613128.post-48142848056563409812017-10-24T19:45:00.000+01:002017-10-24T19:45:02.713+01:00Bake Off Bake Along: Week 8 - Treacle Rum Nicky Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-mfxRjGipeC4/We46Q8lgvOI/AAAAAAAAE3w/iFsRG6nnjvwBMqMWJDqxEDw49rx3ZdVzQCLcBGAs/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" src="https://4.bp.blogspot.com/-mfxRjGipeC4/We46Q8lgvOI/AAAAAAAAE3w/iFsRG6nnjvwBMqMWJDqxEDw49rx3ZdVzQCLcBGAs/s1600/11.jpg" /></a></div>
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<span style="font-weight: normal;">Paul Hollywood's certainly pulling out all the stops this year on the mean bakes. Last week's 'forgotten bakes of the past' was certainly original but there just wasn't anything that cut the mustard for me. So in absolute protest, I made a mash up of the Cumberland rum nicky and a treacle tart. That is a treacle tart, complete with lashings of rum and a lattice topping. Ideal.</span></h4>
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Whilst my lattice may not be exactly symmetrical or even formed of even pastry widths, I was pretty chuffed that I actually managed to make such a big tart without a soggy bottom! And even more so that I found an excuse to make a seasonal dessert for the family's Sunday dinner all in the name of GBBO. Even if I may have cheated a little. </div>
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T R E A C L E T A R T<br /><span style="font-weight: normal;">Recipe adapted from <a href="http://www.bbc.co.uk/food/recipes/mary_berrys_treacle_tart_28524" rel="nofollow" target="_blank">BBC Good Food</a>, serves 8</span></h4>
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<span style="font-weight: normal;">2 packets ready rolled shortcrust pastry </span></div>
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1 egg, beaten </div>
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<span style="font-weight: normal;">350g golden syrup</span></div>
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<span style="font-weight: normal;">50ml dark rum</span></div>
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<span style="font-weight: normal;">juice and zest of 2 lemons</span></div>
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<span style="font-weight: normal;">1tsp ground nutmeg</span></div>
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<span style="font-weight: normal;">150g fresh white breadcrumbs</span></div>
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<ul>
<li>Heat the oven to 180 degrees and lightly grease a tart tin.</li>
<li>Line the tart tin with one roll of pastry, ensuring to gently press into each edge. Prick with a fork to stop from rising during baking. Place in the fridge to cool also whilst making the filling.</li>
<li>To make the filling, gently melt the golden syrup over a low heat and remove. Add the rum, lemon zest and juice, nutmeg and breadcrumbs. Pour the filling into the prepared pastry tin and smooth over the top. Brush the top edges of the tart with the beaten egg ready for the lattice top.</li>
<li>To make the lattice top, unroll the second roll of shortcrust pastry onto a well floured surface, or just within the baking paper its packaged in. Egg wash the top (do this first before making the lattice, otherwise it'll drip into your filling). Slice inch wide lengths of pastry, ensuring long enough to cover the width of the tart and weave into a lattice pattern over the mixture, egg wash side up. Press down to seal the edges and trim any surplus.</li>
<li>Bake in the preheated oven for 25-30 minutes, until the pastry becomes crisp and golden.</li>
<li>Serve warm or cold, with your choice of ice cream, custard or cream. </li>
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<b>Bake Off Bake Along:</b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.sophielovesfood.com/2017/09/bake-off-bake-along-week-1-lemon-and.html" target="_blank"><img border="0" data-original-height="1063" data-original-width="1600" height="132" src="https://3.bp.blogspot.com/-w4U3n2-4KKQ/We5EA7aK8zI/AAAAAAAAE4s/DNpICOvHeQ4iMATWFhiOUx3qyyaxY7VmQCLcBGAs/s200/Screen%2BShot%2B2017-10-09%2Bat%2B20.53.58.png" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.sophielovesfood.com/2017/09/bake-off-bake-along-week-1-lemon-and.html" target="_blank">Week 1: lemon and raspberry loaf</a></td></tr>
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<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.sophielovesfood.com/2017/10/bake-off-bake-along-week-6-lemon.html" target="_blank"><img border="0" data-original-height="1066" data-original-width="1600" height="133" src="https://2.bp.blogspot.com/-5K3XJCvAMfs/We5D9ZE0zkI/AAAAAAAAE4o/Luv3-EIntF8W1XuhB_EPsSsbdERlVJTpACLcBGAs/s200/10.jpg" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.sophielovesfood.com/2017/10/bake-off-bake-along-week-6-lemon.html" target="_blank">Week 6: lemon pasteis de nata, egg custard tarts</a></td></tr>
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://www.sophielovesfood.com/2017/10/bake-off-bake-along-week-x-treacle-rum.html" target="_blank"><img border="0" data-original-height="1067" data-original-width="1600" height="133" src="https://3.bp.blogspot.com/-UYDcIqSqErs/We46rEKzzFI/AAAAAAAAE4Y/iL0GrQDBW047hxGokVchQYnj5VKVR08DQCEwYBhgL/s200/12.jpg" width="200" /></a></span></td></tr>
<tr><td class="tr-caption"><a href="http://www.sophielovesfood.com/2017/10/bake-off-bake-along-week-x-treacle-rum.html" target="_blank">Week 8: treacle rum nicky tart</a></td></tr>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com0tag:blogger.com,1999:blog-7337973799844613128.post-66394521448425764502017-10-18T19:58:00.001+01:002017-10-18T19:58:39.292+01:00Sunday Roasts at The Old Queens Head, Angel<div class="separator" style="clear: both; text-align: center;">
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Well and truly diving head first into the Autumn season I've been trotting around town filling as many Sundays as possible with an epic roast dinner. So much so my pals and I even have a Whatsapp group aptly named 'Roast Club / Fight Club'. Trust me, there's many lengthy conversations on gravy alone.<br />
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So when an email dropped in my inbox claiming to be offering 'London's best Sunday roast', I could not resist the opportunity to give it a try.<br />
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Warm and welcoming, <a href="http://theoldqueenshead.com/" rel="nofollow" target="_blank">The Old Queen's Head</a> in Angel is the ideal Sunday hang out. Complete with traditional Sunday roasts, burgers, board games, live music, a roaring fire and of course a bloody great selection of Bloody Mary's.<br />
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In true Sunday style, we went straight to the traditional roast menu where choices include: 32-day aged longhorn beef with marrow gravy (£15.50); old spot belly pork with crackling (£14.50); roast corn-fed chicken with garlic aioli and smoked gravy (£13.50); and a mushroom wellington served with vegetable gravy (£12.50). All come served with roast potatoes, carrots, parsnips, seasonal greens and a yorkshire pudding.<br />
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We opted for the beef, served gorgeously pink and the pork with an incredibly perfect serving of crackling. Whilst the beef's marrow gravy was a little lacklustre, the pork's was significantly better and I thoroughly enjoyed dunking my yorkshire into the lashings of it.<br />
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Which leads me to the yorkshire pudding. Giant in size, homemade, crispy on the outside and soft in the middle. Need I say anymore?<br />
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Alongside, we opted for a side of cauliflower stilton gratin (£4.50). Growing up each Sunday my mother would pile our plates high with dozens of different vegetables claiming to be 'preparing' us for the week ahead. And so, just like my Mumma taught me, I added some extra veg to the pub's generous offerings. But only because it was laden with oozy grilled stilton.<br />
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All in all, we enjoyed a generously portioned roast at <a href="http://theoldqueenshead.com/" rel="nofollow" target="_blank">The Old Queen's Head</a> and would definitely return. Particularly to stick around long enough to catch the live house band from 5pm.<br />
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Find out more and take a look at the rest of the menu, <a href="http://theoldqueenshead.com/" rel="nofollow" target="_blank">here</a>.<br />
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<span style="font-size: x-small;">Note: I received a complementary meal in exchange for a review. All opinions are my own.</span><br />
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com1tag:blogger.com,1999:blog-7337973799844613128.post-47434814264851130392017-10-09T20:59:00.000+01:002017-10-23T20:40:31.348+01:00Bake Off Bake Along: Week 6 - Lemon Custard Tarts (Pasteis de Nata)<div class="separator" style="clear: both; text-align: center;">
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We'll just skim past the fact that we're on week 6 already and I have been having far too much fun on holiday and weekends away to have done any baking for the other weeks. After a fortnight in Portugal this summer, eating my body weight in pasteis de nata and sagres, I decided to give them a try myself.</div>
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That aside, pastry week is one of my least favourite weeks. Particularly as I don't think Paul would accept the use of shop bought pastry. And so, to keep the silver fox happy, I gave a rough puff a go all in the name of 'bake off bake along'. I used <a href="http://www.bbc.co.uk/food/recipes/cheats_rough_puff_pastry_91549" rel="nofollow" target="_blank">this</a> recipe from the BBC for the pastry which was pretty simple to follow. I just struggled with re-rolling some offcuts to get extra tarts from. They lost their layers and ended up more like shortcrust. Otherwise, not too shabby I'd say.</div>
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<h4 style="clear: both; text-align: center;">
P O R T U G E S E L E M O N C U S T A R D T A R T S ( P A S T E I S D E N A T A)<br />(<span style="font-weight: normal;">Recipe adapted from <a href="https://thegreatbritishbakeoff.co.uk/pauls-pasteis-de-nata/" rel="nofollow" target="_blank">Paul Hollywood</a>, makes one dozen tarts)</span></h4>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">300g rough puff pastry, recipe <a href="http://www.bbc.co.uk/food/recipes/cheats_rough_puff_pastry_91549" rel="nofollow" target="_blank">here</a> or shop bought is fine too</span></div>
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<span style="font-weight: normal;">375ml whole milk</span></div>
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<span style="font-weight: normal;">zest of 2 lemons</span></div>
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<span style="font-weight: normal;">45g plain flour</span></div>
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<span style="font-weight: normal;">185ml water</span></div>
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<span style="font-weight: normal;">375g caster sugar</span></div>
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<span style="font-weight: normal;">7 large egg yolks</span></div>
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<ol>
<li>Heat the oven to 180 degrees and lightly grease a 12 hole tart / muffin tray.</li>
<li>Make the pastry or roll out a block of shop bought pastry to the thickness of a pound coin. Use a 10cm cookie cutter to cut out a dozen discs and fill each of the tart holes gently pressing into each edge. Prick the base of each tart with a fork, cover with individual squares of baking paper and fill with baking beans. Bake blind for 10 minutes until the pastry starts to firm. Remove from the oven and set aside whilst you make the custard.</li>
<li>In a small pan, heat the milk, lemon zest and flour together whisking continuously for 2-3 minutes until it starts to thicken. Remove from the heat.</li>
<li>Pour the sugar and water into a separate pan and gently heat to melt the sugar. Once melted, increase the heat to boil until the syrup reaches 100-110 degrees.</li>
<li>Gradually whisk the syrup into the milk mixture. Add the egg yolks to a large mixing bowl and strain over the milk, whisking continuously. Cover the surface with a layer of cling film and leave to cool. </li>
<li>Pour the custard into each of the custard cases, about two thirds full and bake in the preheated oven for up to 20 minutes. The pastry should be golden and the custard bubbly, firm and brown.</li>
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If you think your tarts are cooked but the pastry hasn't browned enough, dust with a little icing sugar and grill or blow torch the tops until golden. Sneaky trick. </div>
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<b>Bake Off Bake Along:</b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody>
<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.sophielovesfood.com/2017/09/bake-off-bake-along-week-1-lemon-and.html" target="_blank"><img border="0" data-original-height="1063" data-original-width="1600" height="132" src="https://3.bp.blogspot.com/-w4U3n2-4KKQ/We5EA7aK8zI/AAAAAAAAE4s/DNpICOvHeQ4iMATWFhiOUx3qyyaxY7VmQCLcBGAs/s200/Screen%2BShot%2B2017-10-09%2Bat%2B20.53.58.png" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;"><a href="http://www.sophielovesfood.com/2017/09/bake-off-bake-along-week-1-lemon-and.html" target="_blank">Week 1: lemon and raspberry loaf</a></td></tr>
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<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.sophielovesfood.com/2017/10/bake-off-bake-along-week-6-lemon.html" target="_blank"><img border="0" data-original-height="1066" data-original-width="1600" height="133" src="https://2.bp.blogspot.com/-5K3XJCvAMfs/We5D9ZE0zkI/AAAAAAAAE4o/Luv3-EIntF8W1XuhB_EPsSsbdERlVJTpACLcBGAs/s200/10.jpg" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;"><a href="http://www.sophielovesfood.com/2017/10/bake-off-bake-along-week-6-lemon.html" target="_blank">Week 6: lemon pasteis de nata, egg custard tarts</a></td></tr>
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<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://www.sophielovesfood.com/2017/10/bake-off-bake-along-week-x-treacle-rum.html" target="_blank"><img border="0" data-original-height="1067" data-original-width="1600" height="133" src="https://3.bp.blogspot.com/-UYDcIqSqErs/We46rEKzzFI/AAAAAAAAE4Y/iL0GrQDBW047hxGokVchQYnj5VKVR08DQCEwYBhgL/s200/12.jpg" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><a href="http://www.sophielovesfood.com/2017/10/bake-off-bake-along-week-x-treacle-rum.html" target="_blank">Week 8: treacle rum nicky tart</a><br /></td></tr>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com0tag:blogger.com,1999:blog-7337973799844613128.post-32257540138684114372017-09-05T19:48:00.000+01:002017-10-23T20:41:06.513+01:00Bake Off Bake Along: Week 1 - Lemon and Raspberry Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Js2mKwj-3og/Wa7wxY4nh9I/AAAAAAAAE1E/OL0DscAqqcwqFdDPhdCwSx9UMIjI4C2mwCLcBGAs/s1600/lemon%2Band%2Braspberry%2Bloaf%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" src="https://2.bp.blogspot.com/-Js2mKwj-3og/Wa7wxY4nh9I/AAAAAAAAE1E/OL0DscAqqcwqFdDPhdCwSx9UMIjI4C2mwCLcBGAs/s1600/lemon%2Band%2Braspberry%2Bloaf%2B2.jpg" /></a></div>
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Hello, remember me? It's been far too easy over the last few months to eat all the food and not share. But, excuses aside, if there was anything that was going to blow off my baking cobwebs, then no surprises it was going to be the return of the Great British Bake Off. And boy was it good.<br />
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Initially I thought the first 2 challenges were a little on the easy side. But then I remembered the small fact that I've never dared make a swiss roll, let alone mini ones, and that my fruit is forever sinking in my cakes.<br />
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And so, I decided to ease myself in gently and try challenge one, the fruit cake. Adapted from an old favourite of mine, this lemon and raspberry loaf probably would have underwhelmed Paul in terms of its simplicity. And also the small fact that I managed to burn the top, let the berries sink AND go completely overboard with drenching it with syrup! Otherwise, all in all a great tasting loaf.<br />
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L E M O N A N D R A S P B E R R Y L O A F<br /><span style="font-weight: normal;">Makes one 2lb loaf</span></h4>
<div>
200g plain flour</div>
<div>
2tsp baking powder</div>
<div>
1/2 tsp salt</div>
<div>
230g plain natural yogurt</div>
<div>
215g caster sugar</div>
<div>
3 eggs</div>
<div>
zest of 2 lemons</div>
<div>
1/2 tsp vanilla extract</div>
<div>
120ml vegetable oil</div>
<div>
200g fresh raspberries</div>
<div>
80ml lemon juice</div>
<div>
2tbsp caster sugar</div>
<div>
<ul>
<li>Heat the oven to 180 degrees and grease and line a 2lb loaf tin.</li>
<li>Add the flour, baking powder and salt to a large mixing bowl.</li>
<li>In a separate bowl, add the yogurt, sugar, eggs, zest, vanilla and oil and gently whisk until combined.</li>
<li>Fold the wet mixture into the dry before gently adding the raspberries at the very last minute.</li>
<li>Pour into the prepared loaf tin and bake for 45 - 50 minutes, until a skewer inserted into the middle comes out clean.</li>
<li>In a small pan, melt the additional sugar into the lemon juice to make a syrup. Prick the top of the baked loaf with a fork and pour over the syrup whilst still warm.</li>
</ul>
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<a href="https://1.bp.blogspot.com/-RdOyROiDBIY/Wa7wr1HoucI/AAAAAAAAE1A/Mh-7l8MYyQ8C7foRJNjO56evb3t59LgFwCLcBGAs/s1600/lemon%2Band%2Braspberry%2Bloaf%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" src="https://1.bp.blogspot.com/-RdOyROiDBIY/Wa7wr1HoucI/AAAAAAAAE1A/Mh-7l8MYyQ8C7foRJNjO56evb3t59LgFwCLcBGAs/s1600/lemon%2Band%2Braspberry%2Bloaf%2B3.jpg" /></a></div>
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<b>Bake Off Bake Along:</b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody>
<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.sophielovesfood.com/2017/09/bake-off-bake-along-week-1-lemon-and.html" target="_blank"><img border="0" data-original-height="1063" data-original-width="1600" height="132" src="https://3.bp.blogspot.com/-w4U3n2-4KKQ/We5EA7aK8zI/AAAAAAAAE4s/DNpICOvHeQ4iMATWFhiOUx3qyyaxY7VmQCLcBGAs/s200/Screen%2BShot%2B2017-10-09%2Bat%2B20.53.58.png" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;"><a href="http://www.sophielovesfood.com/2017/09/bake-off-bake-along-week-1-lemon-and.html" target="_blank">Week 1: lemon and raspberry loaf</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody>
<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.sophielovesfood.com/2017/10/bake-off-bake-along-week-6-lemon.html" target="_blank"><img border="0" data-original-height="1066" data-original-width="1600" height="133" src="https://2.bp.blogspot.com/-5K3XJCvAMfs/We5D9ZE0zkI/AAAAAAAAE4o/Luv3-EIntF8W1XuhB_EPsSsbdERlVJTpACLcBGAs/s200/10.jpg" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px; text-align: center;"><a href="http://www.sophielovesfood.com/2017/10/bake-off-bake-along-week-6-lemon.html" target="_blank">Week 6: lemon pasteis de nata, egg custard tarts</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody>
<tr><td><span style="margin-left: auto; margin-right: auto;"><a href="http://www.sophielovesfood.com/2017/10/bake-off-bake-along-week-x-treacle-rum.html" target="_blank"><img border="0" data-original-height="1067" data-original-width="1600" height="133" src="https://3.bp.blogspot.com/-UYDcIqSqErs/We46rEKzzFI/AAAAAAAAE4Y/iL0GrQDBW047hxGokVchQYnj5VKVR08DQCEwYBhgL/s200/12.jpg" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;"><a href="http://www.sophielovesfood.com/2017/10/bake-off-bake-along-week-x-treacle-rum.html" target="_blank">Week 8: treacle rum nicky tart</a><br /></td></tr>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com0tag:blogger.com,1999:blog-7337973799844613128.post-91686736946885740292017-05-11T11:00:00.000+01:002017-05-11T11:00:04.668+01:00Salted Chocolate and Pistachio Rye Babka<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-jXSfny1VMF0/WRNkI6ExDjI/AAAAAAAAE0Y/E-4jUmfZneQonWowzag4-b9EcvjqAPvUACLcB/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-jXSfny1VMF0/WRNkI6ExDjI/AAAAAAAAE0Y/E-4jUmfZneQonWowzag4-b9EcvjqAPvUACLcB/s1600/1.jpg" /></a></div>
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Who doesn't love the combination of dark chocolate and pistachio? Whilst a babka is both messy and pretty timely to make I think the idea of this flavour combo wrapped up within a light and springy rye dough is the ultimate in indulgent weekend breakfast baking.</div>
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I know we're only on Thursday and a few more working hours away from the weekend, but hear me out. There's a trick to making this guy in advance. Make the dough and the filling on a Friday or Saturday, at the same time or day by day, and leave to prove in the fridge till you're ready. So long as you have the bulk of the work done, all you need to do is allow it to get to room temperature before baking.</div>
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I'm already looking forward to starting the next one ahead of this weekend to enjoy with a huge cup of black coffee in bed on Sunday morning. I recently gifted my giant coffee machine to my brother in exchange for an old school coffee dripper, and you know what? Its got me excited for lazy morning coffee rituals all over again!</div>
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<a href="https://3.bp.blogspot.com/-TowpiqP_G2o/WRNkpeGmxRI/AAAAAAAAE0k/eJbPzxsHsRM68QSOrhp_wA8TU49saligQCLcB/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-TowpiqP_G2o/WRNkpeGmxRI/AAAAAAAAE0k/eJbPzxsHsRM68QSOrhp_wA8TU49saligQCLcB/s1600/4.jpg" /></a></div>
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S A L T E D C H O C O L A T E A N D P I S T A C H I O R Y E B A B K A<br /><span style="font-weight: normal;">Serves 6-8, recipe adapted from <a href="http://www.olivemagazine.com/recipes/baking-and-desserts/chocolate-and-salted-pistachio-babka-buns/" rel="nofollow" target="_blank">Olive Magazine</a></span></h4>
<div>
For the babka dough:</div>
<div>
<br /></div>
<div>
500g rye flour, plus extra for dusting</div>
<div>
30g golden caster sugar</div>
<div>
1tsp salt</div>
<div>
7g dried fast action yeast</div>
<div>
zest of 1 lemon</div>
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275ml full fat milk</div>
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75g unsalted butter</div>
<div>
2 eggs, 1 beaten and one to glaze</div>
<div>
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<div>
For the filling:</div>
<div>
<br /></div>
<div>
75g unsalted butter</div>
<div>
75g dark chocolate (at least 70% cocoa solids)</div>
<div>
2tbsp icing sugar</div>
<div>
2tbsp cocoa powder</div>
<div>
75g blanched pistachios, roughly chopped, plus extra for decoration</div>
<div>
1/2tsp sea salt flakes</div>
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Glaze:</div>
<div>
<br /></div>
<div>
75g golden caster sugar</div>
<div>
1tsp vanilla extract</div>
<div>
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<div>
<ul>
<li>To make the dough, place the dry ingredients including the lemon zest into a large mixing bowl. Put the milk and butter into a small saucepan and gently heat over a low heat. Along with the beaten egg, add the mixture to the flour mix and stir to combine. Using a dough hook on a stand mixer, beat for 5 minutes until a soft, sticky ball of dough has formed. Cover with a tea towel and leave to prove in a warm place for one hour, or until the dough has doubled in size.</li>
<li>To make the filling, melt the butter and chocolate in small pan over a very low heat. Once fully melted, set aside to cool slightly, around 5 minutes. Add the icing sugar and cocoa powder and whisk together until smooth.</li>
<li>Once the dough has doubled in size, tip onto a well floured surface and roll into a long rectangle about 1/2 inch in thickness. Spread the filling over the dough, leaving an inch around the edge. Scatter over the chopped pistachios and sea salt flakes. Fold in half lengthways and gently roll to seal the filling, until about the thickness of a pound coin.</li>
<li>To shape the babka, slice the dough rectangle into 4 equal width strips. Then, slice each of the 4 strips into 'trousers', i.e. leaving around 1/2 inch at the top unsliced. For each of the 'trousers' individually, plait together the two 'legs' before finally plaiting each of the 4 strips together. Don't worry this can be rough!</li>
<li>Place the dough plait into a grease round baking tin, about 8-10", tucking the loose ends underneath.</li>
<li>Leave to prove once more for around one hour, until the babka has doubled in size again. Alternatively, leave to prove overnight in the fridge and remove at least 30 minutes before baking to allow it to reach room temperature.</li>
<li>Brush the top of the babka with the remaining egg and bake in the oven for 20-25 minutes. Once cooked, a the babka will be golden, springy and a skewer inserted will come out clean.</li>
<li>To make the glaze, boil 75ml of water with the sugar until dissolved and of syrup consistency. Remove from the heat before stirring in the vanilla, brushing the top of the cooked babka and topping with some extra chopped pistachios.</li>
</ul>
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<div>
Stores well in an airtight container for up to 3 days. Gently warm before serving if you like.</div>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com1tag:blogger.com,1999:blog-7337973799844613128.post-88786656291112026872017-04-28T11:00:00.000+01:002017-04-28T11:00:07.298+01:00Jam Doughnut Bundt<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-beZiHonwiTQ/WP-OobCOwpI/AAAAAAAAEz0/lCpD4RKiJVgieCxhO-KhVdTx_yS0kZO5wCLcB/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-beZiHonwiTQ/WP-OobCOwpI/AAAAAAAAEz0/lCpD4RKiJVgieCxhO-KhVdTx_yS0kZO5wCLcB/s1600/3.jpg" /></a></div>
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This month's obsession is currently doughnuts. Particularly every single flavour <a href="https://www.crosstowndoughnuts.com/" rel="nofollow" target="_blank">Crosstown</a> sells, all of the chocolate filled ones from <a href="http://www.breadahead.com/" rel="nofollow" target="_blank">Bread Ahead</a> and, you know what, even a regular supermarket's jam filled when needs must. If you've never had any of these then you are missing you, I'm telling you.</div>
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There's certain things, like doughnuts, that I know will cause me more frustration than joy if I attempt to master them in my very own kitchen. Whilst I may be an avid baker, I am more than keen to leave certain things to the professionals.</div>
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Everything except combining my love of a simple one bowl bundt cake mix with all the joys of a doughnut, in one giant form.</div>
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<a href="https://4.bp.blogspot.com/-8832j4sxJ64/WP-PMG4vvAI/AAAAAAAAE0M/ZcnFPFS9SvM-jq1SJcrdP8VagAwKNQqgQCEw/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-8832j4sxJ64/WP-PMG4vvAI/AAAAAAAAE0M/ZcnFPFS9SvM-jq1SJcrdP8VagAwKNQqgQCEw/s1600/5.jpg" /></a></div>
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And so here I present to you, a jam doughnut cake, or a giant doughnut if you will. Because I doubt very much I could replicate something as good as my market favourites.</div>
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Of course this is very much a cake and not made from dough, but all prep can be done in one bowl within 10 minutes. Forget making dough, kneading and proving, this guy is super easy going. Filled with your favourite jam, mine is always raspberry, and smothered in cinnamon sugar once baked.</div>
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Just remember to thoroughly grease your bundt tin for ultimate upturning and bob's your bundt uncle, a stress free bake!</div>
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<a href="https://3.bp.blogspot.com/-hi_aINZ224A/WP-PVyGJx3I/AAAAAAAAE0M/_P03vVZvIHQylzLpBir1Wsxw4v3m6GIzgCEw/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-hi_aINZ224A/WP-PVyGJx3I/AAAAAAAAE0M/_P03vVZvIHQylzLpBir1Wsxw4v3m6GIzgCEw/s1600/7.jpg" /></a></div>
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<h4 style="text-align: center;">
J A M D O U G H N U T B U N D T<br />(<span style="font-weight: normal;">Serves 8-10)</span></h4>
<div>
<span style="font-weight: normal;">400g plain flour</span></div>
<div>
<span style="font-weight: normal;">2tsp baking powder</span></div>
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<span style="font-weight: normal;">225g golden caster sugar, plus extra for topping</span></div>
<div>
<span style="font-weight: normal;">175g butter, melted, plus extra for topping</span></div>
<div>
<span style="font-weight: normal;">250ml full fat milk</span></div>
<div>
<span style="font-weight: normal;">2 eggs</span></div>
<div>
half jar of raspberry jam</div>
<div>
1tbsp ground cinnamon</div>
<div>
<br /></div>
<div>
<ul>
<li>Heat the oven to 180 degrees and grease a bundt tin.</li>
<li>Add the flour, baking powder and caster sugar to a large mixing bowl.</li>
<li>Whisk together the butter, milk and eggs in a jug before pouring into the dry ingredients. Gently mix until everything is just incorporated.</li>
<li>Pour half the batter into the prepared bundt tin. Use a small spoon to smooth some of the mixture up the walls of the bundt tin in order for the jam to be fully enveloped during baking. Dollop the jam evenly around the middle of the bundt ensuring not to touch any sides. Pour over the remaining batter, smooth the top and bake for 45-50 minutes until a skewer inserted into the centre comes out clean.</li>
<li>Remove from the oven and leave to cool before upturning onto a wire rack to cool fully.</li>
<li>As the bundt is cooling, brush with a little melted butter and scatter over cinnamon sugar to coat each side.</li>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com4tag:blogger.com,1999:blog-7337973799844613128.post-23348411082746374982017-04-18T11:00:00.000+01:002017-04-18T11:00:01.713+01:00Better with Comté Masterclass<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-RuLy7tFOsFU/WPKGkZWMvmI/AAAAAAAAEzU/4tVSJ1UA_kMci_F69FVj4ZOmjqWD8L0ewCLcB/s1600/comte%2B8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-RuLy7tFOsFU/WPKGkZWMvmI/AAAAAAAAEzU/4tVSJ1UA_kMci_F69FVj4ZOmjqWD8L0ewCLcB/s1600/comte%2B8.jpg" /></a></div>
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Everything is better with cheese, in fact everything is better with <a href="http://www.comtecheese.co.uk/" rel="nofollow" target="_blank">Comté</a>. And that was exactly the premise of a night in <a href="https://www.cactuskitchens.co.uk/" rel="nofollow" target="_blank">Cactus Kitchens</a> trying our hand at incorporating one of my favourite cheeses into a selection of seasonal dishes.</div>
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First up, cheese tasting. All milk to make Comté comes from Montbéliarde and French Simmental cows who have 2 acres of land each in the Jura Massif to roam free and work their magic. What a life! They eat grass and flowers in the summer and hay in the winter. Each day small village dairies transform the cows milk into wheels of Comté who in turn age the cheese in house, regularly turning the wheels, salting and brining for up to 24 months.</div>
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<a href="https://4.bp.blogspot.com/-Ao90QzmyvmA/WPKFsg6YB3I/AAAAAAAAEy8/Ls8WF7w4s0wxg9VDQe4RBvd3SSy41JGKQCEw/s1600/comte%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-Ao90QzmyvmA/WPKFsg6YB3I/AAAAAAAAEy8/Ls8WF7w4s0wxg9VDQe4RBvd3SSy41JGKQCEw/s1600/comte%2B2.jpg" /></a></div>
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Not only does seasonal changes in the cows diet change the flavour profile of the finished Comté wheel, but also the age of the wheel. There's such a vast difference between a young Comté and a mature. When young, its elastic, lactic, pale and fruity. When mature, more nutty, deeper in colour and crumbly due to the break down of amino acids. </div>
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These both lend a great flavour to varying seasonal dishes as we went on to explore and try for ourselves in the kitchen. </div>
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To start, a watercress, beetroot and fennel salad with Comté, basil and walnut crostinis. Here the 18 month is used in place of parmesan and pine nuts to give a deep nutty flavour in both the pesto and in the generous shavings on top...part of the perks of working with <a href="http://www.theycalleditthediamondblog.com/" target="_blank">Flick</a> - there's no scrimping on the cheese! Our starter was paired with, Grüner Veltliner, Reiden Selection, one of my favourite wines of the evening. From Austria's signature grape, its dry, fresh, citrusy and the perfect balance to the 18 month Comté and balsamic beetroot.</div>
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Next up, a butternut squash, sage and Comté risotto where a young cheese is used for creaminess to the earthiness of the squash. Of course, once again this is also topped with generous shavings of the mature because this is a cheese night after all! Paired with Tierra Alta Sauvignon, again dry and citrusy but more acidic - perfect for the younger, creamier 8 month Comté.</div>
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And of course, the Comté chefs worked their magic on a Comté, banana and vanilla tarte tatin. Yes, there's cheese in this dessert. The use of a young Comté, between 8-12 months, as we learnt in making the risotto gives a creaminess to the puff pastry and trust me, it was delicate and totally delicious. Served alongside a Petit Védrines Sauternes gave the perfect nutty, caramelised balance to the finale dish.</div>
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Armed with some new know-how I'm very excited to give some new Comté dishes a try at home. I've also decided that it would be a pretty great life being a Comté cow being free to roam in your 2 acres all day and graze non stop.</div>
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Thanks for having me <a href="http://www.comtecheese.co.uk/" rel="nofollow" target="_blank">Comté</a> and <a href="https://www.cactuskitchens.co.uk/" rel="nofollow" target="_blank">Cactus Kitchens</a>!</div>
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<span style="font-size: x-small;">I was invited to attend the masterclass, was not paid and all opinions are my own...who doesn't love cheese this much?</span></div>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com1tag:blogger.com,1999:blog-7337973799844613128.post-60458677356671566542017-03-28T19:44:00.001+01:002017-03-28T19:44:57.307+01:00Hot Cross Bun Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-5_79ecU6zHI/WNqqTHtdr-I/AAAAAAAAEyI/50oVTrkUe-UyBiinMEFlDXoHNks_U1r7ACLcB/s1600/hot%2Bcross%2Bbun%2Bbrownies%2B6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-5_79ecU6zHI/WNqqTHtdr-I/AAAAAAAAEyI/50oVTrkUe-UyBiinMEFlDXoHNks_U1r7ACLcB/s1600/hot%2Bcross%2Bbun%2Bbrownies%2B6.jpg" /></a></div>
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I interrupt the scandi centred recipes posted so far this year with a seasonal brownie recipe. Because when all else fails and you're lacking in baking mojo, revert back to basics. These guys are proof that a trusty brownie recipe has your back. Throw in whatever you fancy, something seasonal or something outrageous.</div>
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This is my traditional, failsafe brownie recipe pimped up with toasted hot cross buns, extra currants and some cinnamon, all topped with some crosses in true Easter fashion.</div>
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H O T C R O S S B U N B R O W N I E S<br /><span style="font-weight: normal;">(Makes 12-16 brownies)</span></h4>
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<span style="font-weight: normal;">Brownies:</span></div>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">3 eggs</span></div>
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<span style="font-weight: normal;">275g caster sugar</span></div>
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<span style="font-weight: normal;">175g salted butter</span></div>
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<span style="font-weight: normal;">300g dark chocolate (at least 70% cocoa solids)</span></div>
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<span style="font-weight: normal;">50g currants</span></div>
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<span style="font-weight: normal;">175g plain flour</span></div>
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<span style="font-weight: normal;">1tsp ground cinnamon</span></div>
<div>
3 toasted hot cross buns, cooled</div>
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<br /></div>
<div>
Crosses (optional):</div>
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<br /></div>
<div>
50g plain flour</div>
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50ml water</div>
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<br /></div>
<div>
<ul>
<li>Heat the oven to 180 degrees and line a 20cm square baking tray.</li>
<li>Whisk together the eggs and sugar in a large mixing bowl until combined and set aside.</li>
<li>Melt the butter and chocolate together over a pan of barely simmering water, remove from the heat and leave to cool slightly.</li>
<li>Return to the eggs and sugar and whisk once again until pale and fluffy. Pour in the chocolate and butter mixture and combine with the currants.</li>
<li>Gently fold in the flour and ground cinnamon using a spatula, careful not to over mix.</li>
<li>Tear the toasted and cooled hot cross buns and scatter over the base of the prepared baking tray. Pour over the brownie batter ensuring to fill all gaps and corners.</li>
<li>Mix together the flour and water to form a paste. Pour into a piping bag with a small round nozzle. Pipe crosses over the brownies.</li>
<li>Bake for 25-30 minutes. The top will be firm with a wobble in the centre. Remove from the oven and leave to fully cool on a wire rack before chilling in the fridge for at least 2-3 hours (I like to leave mine overnight). This allows you to slice the squares neatly. </li>
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Store brownies in an airtight container for up to 5 days. They can also be frozen if well wrapped for a few months.<br />
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com2tag:blogger.com,1999:blog-7337973799844613128.post-43985165030929521202017-03-18T13:39:00.002+00:002017-03-18T13:39:32.180+00:00Nordic Afternoon Tea at Aster, Victoria<div class="separator" style="clear: both; text-align: center;">
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Its no secret that I love cinnamon buns. 50% of the few recipes I've posted so far this year have all been bun related. My quest for the year is to learn the perfect knot and unlock cinnamon bun superstardom.</div>
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So when I was invited down to <a href="http://www.aster-restaurant.com/" rel="nofollow" target="_blank">Aster in Victoria</a> to try their new Nordic afternoon tea, firstly I was thrilled to try their cinnamon buns. And secondly, I love Nordic food so was intrigued as to how they'd translate it into an afternoon tea menu.</div>
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First up, cocktails and bubbles. My choice was the Greenway with gin, St Germain, matcha tea syrup, fresh basil and lemon juice. Super fresh and infinitely better than a matcha latte, i.e. matcha with gin!</div>
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For savouries, Atlantic prawn skagen on sourdough, blackcurrant herring with egg on dark rye and pork rolls with aquavit mustard. I love Finnish egg butter karelian pies so was thrilled to see it on the menu in an open sandwich. </div>
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And for sweets, cinnamon knots, blueberry pie rye croute and lingonberry macarons. The softest macarons around with lingonberries sourced straight from Finland.</div>
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Executive chef Helena Puolakka then gave us a demonstration on how to make the best cinnamon knot. Gone are the days of a big roll and slicing each bun, its all about knots to keep optimum filling in each and to maintain light airy buns. It really does make the difference!</div>
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If you fancy getting your fika on, I thoroughly recommend Aster's and its such a gorgeous venue! Served from 3.00pm-5.00pm everyday for just £20 a head, you can't go wrong.<br /><br />For more information, and to drool over the menu, take a look <a href="http://www.aster-restaurant.com/" rel="nofollow" target="_blank">here</a>.</div>
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Thanks to <a href="https://foodthatmakesyousmile.com/" target="_blank">Sheepa</a> for inviting me, I had a fab time. Although my food was complimentary, all opinions are my own.</div>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com1tag:blogger.com,1999:blog-7337973799844613128.post-77963484223717804872017-03-05T14:42:00.000+00:002017-03-05T14:42:17.589+00:00Poppy Seed & Marzipan Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-U0JCYkTUwD4/WLwhiuMyTKI/AAAAAAAAEwI/Iuc7j2C6OxMT9nw47HxSK4FOturvg8w3QCLcB/s1600/marzipan%2Bpoppy%2Bseed%2Bbun%2B8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-U0JCYkTUwD4/WLwhiuMyTKI/AAAAAAAAEwI/Iuc7j2C6OxMT9nw47HxSK4FOturvg8w3QCLcB/s1600/marzipan%2Bpoppy%2Bseed%2Bbun%2B8.jpg" /></a></div>
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I've made plenty of buns recently and have no intentions to stop. Especially after visiting <a href="http://www.aster-restaurant.com/" rel="nofollow" target="_blank">Aster</a> last week and watching their executive chef Helena Poulakka expertly knot some cinnamon buns. Whilst mine are never uniform in any way I did learn a few tricks. I thought cinnamon was my favourite, then cardamom, but after making these marzipan and poppy seed ones I just can't decide which comes up trumps. Other than the fact that this recipe is the most easiest I've ever made!<br />
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For these buns, I tried rolling the dough out into a shorter rectangle before spreading over the filling. After folding in half and rolling into a longer length, the filling is perfectly sealed which reduces some of the sticky mess I usually experience, and helps to give a nice layered profile after twisting. The next trick is not to twist, knot or roll too much or too tightly. You need all that air in there to get soft cloud like buns.<br />
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These buns are made by simply twisting a length of dough a few times, knotting once and tucking the ends under. Although I still quite like my trousers method for knotting, found <a href="http://www.sophielovesfood.com/2017/01/cardamom-buns.html" target="_blank">here</a>.<br />
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I also accidentally forgot to buy strong white flour so used brown instead and it totally worked. Next time I'll try a rye mix as I love the balance with sweet fillings.<br />
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<h4 style="text-align: center;">
P O P P Y S E E D & M A R Z I P A N B U N S<br /><span style="font-weight: normal;">(Recipe adapted from <a href="http://trinehahnemann.com/recipes/cakes/poppy_seed_and_marzipan_buns.html" target="_blank">Trine Hahnemann</a>, makes 12-16)</span></h4>
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<span style="font-weight: normal;">Dough:</span></div>
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<div>
<span style="font-weight: normal;">12g fast action yeast</span></div>
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<span style="font-weight: normal;">300ml whole milk, lukewarm</span></div>
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<span style="font-weight: normal;">1 egg</span></div>
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<span style="font-weight: normal;">700g strong brown flour</span></div>
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<span style="font-weight: normal;">50g golden caster sugar</span></div>
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<span style="font-weight: normal;">1/2 tsp salt</span></div>
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100g unsalted butter, melted</div>
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<span style="font-weight: normal;">1 beaten egg, for brushing</span></div>
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<span style="font-weight: normal;">Filling:</span></div>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">200g marzipan, grated</span></div>
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<span style="font-weight: normal;">250g unsalted butter, melted</span></div>
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4tsp poppy seeds</div>
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150g golden caster sugar</div>
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<ul>
<li>Add the yeast to the milk in the bowl of a stand mixer and mix gently with a spoon to allow the yeast to start dissolving. Add the egg, flour, sugar, salt and butter and mix on a low speed with a dough hook until the mixture forms a ball. Continue to knead with the dough hook on a low-medium speed until the dough becomes smooth, around 3 minutes.</li>
<li>Leave the dough in the bowl, cover with clingfilm and leave to prove for at least an hour in a warm place. The dough should double in size.</li>
<li>Meanwhile, make the filling by combining the marzipan, butter, poppy seeds and sugar together until a gritty paste forms. I chilled mine in the fridge a little to firm up. The marzipan will melt into lumps if the butter is still pretty hot but this will roll into the dough anyway.</li>
<li>Once the dough has doubled in size, upturn onto a well floured work surface and roll out into a 30 cm long rectangle. Scoop the filling onto the dough and spread with a palette knife leaving a half inch gap around the edges. Fold the dough in half length ways and roll once again to seal the filling in the dough, up to 60cm in length.</li>
<li>If there are any gaps where the filling hasn't spread, trim the edges. Score even lengths of dough before slicing with a palette knife.</li>
<li>To shape, take each length and gently twist and twizzle a few times before knotting and tucking the ends underneath. None of my buns ever end up being the same size or uniform at this stage!</li>
<li>Place each on a lined baking tray leaving plenty of space between each bun. Leave to prove once again in a warm place for 30-45 minutes.</li>
<li>Heat the oven to 180 degrees.</li>
<li>Brush the buns with the beaten egg and bake in the oven for 15-20 minutes, until golden on top. </li>
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These buns are definitely best served fresh and warm straight from the oven but can be gently reheated over the next few days if necessary.</div>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com0tag:blogger.com,1999:blog-7337973799844613128.post-68046940243955762852017-02-20T20:15:00.000+00:002017-02-21T08:53:50.286+00:00Daim Blondies<div class="separator" style="clear: both; text-align: center;">
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The days are finally getting longer, hurrah!<br />
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We made it through winter, ish, and here's to daylight a fresh new start. I always consider February as my new year, the rigmarole of January just feels like an extension of the festive season. I've been trying my very hardest to do some baking, but everything has flopped so far.<br />
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There's been a spiced pear bundt with whiskey caramel...that fell into pieces as soon as I upturned it from the bundt tin. A peanut butter and banana loaf...that was so totally over cooked it tasted rubbish. A cardamom, hazelnut and bourbon cake...that just did not quite work.<br />
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So you'll know by now that when all else fails, I always resort back to brownies. For brownies are kind and they are forgiving when you're in a baking funk.<br />
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This time blondies packed with my one true love, daim. The chunks of daim melt down to form the most fudgiest, toffee like base which lends itself perfectly to a blondie. My favourite thing to do is to dunk them in a steaming cup of strong coffee.<br />
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<h4 style="text-align: center;">
D A I M B L O N D I E S<br /><span style="font-weight: normal;">Makes 16</span></h4>
<div>
<span style="font-weight: normal;">125g plain flour</span></div>
<div>
<span style="font-weight: normal;">1/2 tsp baking powder</span></div>
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<span style="font-weight: normal;">1/4 tsp bicarbonate of soda</span></div>
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<span style="font-weight: normal;">1/2 tsp salt</span></div>
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<span style="font-weight: normal;">240g, golden caster sugar</span></div>
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125g salted butter, melted</div>
<div>
1 egg</div>
<div>
1tsp vanilla extract</div>
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150g daim bars, chopped into rough chunks</div>
<div>
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<div>
<ul>
<li>Grease a 20cm square baking tray with baking paper and heat the oven to 180 degrees.</li>
<li>Whisk together the sugar, melted butter and egg together until light and creamy. About 5 minutes on a low-medium speed of a stand mixer.</li>
<li>Gently beat in the egg and vanilla extract before folding in the remaining dry ingredients, including the daim bars, until just incorporated. </li>
<li>Pour into the prepared baking tray and bake for 25-30 minutes, until the centre starts to firm with a slight wobble.</li>
<li>Remove from the oven and leave to cool in the tray on a wire rack. Once fully cooled, I like to chill in the fridge for at least a few hours to firm up in order to be able to slice the blondies neatly. You can keep them in an airtight container at room temperature afterwards for a few days.</li>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com5tag:blogger.com,1999:blog-7337973799844613128.post-74313029228640084972017-01-05T20:15:00.000+00:002017-01-05T20:15:21.260+00:00Cardamom Buns<div class="separator" style="clear: both; text-align: center;">
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I'm so excited that we've booked a trip to Copenhagen for February that I just had to bake some buns to celebrate. I love the flavour of cardamom so thought I'd try a variation on the regular cinnamon ones I make.</div>
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I must say that sometimes I find making them a labour of love. Although I can't pretend I don't cheat and use the dough hook on my Kitchen Aid. I also leave them to prove overnight in the fridge so they get plenty of time to relax and do their thing. As folding and shaping goes, I've given up trying to tightly roll long lengths of dough and loosing filling whilst slicing.</div>
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The method of shaping is a little more relaxed even if it does take more time doing each bun individually. I take individual strips, cut mostly down the centre to make a dough pair of trousers. Twist each leg, knot a few times and then tuck under and seal underneath. I prefer this look too!</div>
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C A R D A M O M B U N S<br />(<span style="font-weight: normal;">Makes 12, recipe adapted from <a href="http://www.bbcgoodfood.com/recipes/cardamom-buns" rel="nofollow" target="_blank">BBC</a>)</span></h4>
<div>
<span style="font-weight: normal;">20 cardamom pods</span></div>
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<span style="font-weight: normal;">350ml full fat milk</span></div>
<div>
<span style="font-weight: normal;">125g unsalted butter, cubed</span></div>
<div>
<span style="font-weight: normal;">500g strong white bread flour</span></div>
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<span style="font-weight: normal;">150g golden caster sugar</span></div>
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<span style="font-weight: normal;">7g fast action dried yeast</span></div>
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<span style="font-weight: normal;">1/2tsp salt</span></div>
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<span style="font-weight: normal;">1/2tsp ground cinnamon</span></div>
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<span style="font-weight: normal;">vegetable/sunflower oil for greasing</span></div>
<div>
<span style="font-weight: normal;">1 egg, beaten</span></div>
<div>
<ul>
<li>Break open 10 cardamom pods and add them to the milk in a small pan. Heat gently until the milk starts to steam without boiling. Add 50g butter to the milk and stir until melted. Set aside to cool slightly.</li>
<li>Into the bowl of a stand mixer, add the flour, 75g sugar, yeast, salt and cinnamon. Add the milk and mix with a dough hook until the ingredients have combined to form a soft ball of dough. Continue to beat for up to 5 minutes until the dough ball is soft, smooth and shiny.</li>
<li>Lightly oil the edges of the mixing bowl, loosely cover with cling film and leave to prove for 2 hours, until doubled in size. Alternatively, leave to prove overnight in the fridge allowing 30 minutes in the morning for it to get to room temperature.</li>
<li>Crack the remaining cardamom pods and blitz in a food processing to make a powder. Combine with 75g sugar. In a bowl mix all of the cardamom sugar but 2tbsp with the remaining butter until smooth.</li>
<li>Line 2 baking trays with baking paper. Remove the dough from the bowl onto a well floured work surface. Knock the air out and roll to form a rectangle. Spread the cardamom butter mix over the entire surface of the dough rectangle.</li>
<li>Longest side facing you, fold the top third down to the centre and the bottom third up, like an envelope. Score 12 even slices before cutting (I find scissors handy). Unfold each individual piece and slice each strip down the centre leaving a little at the end, like a pair of trousers. Twist each half outwards a few times before knotting together and tucking the ends under each bun.</li>
<li>Place all buns evenly spaced onto the prepared baking trays. Cover the buns with some lightly oiled cling film and leave in a warm place to prove again once again. This time for 30 minutes - 1 hour, until doubled in size.</li>
<li>Heat the oven to 190 degrees.</li>
<li>Once the buns have finished their second prove, brush each with beaten egg and scatter over some sugar. Bake for 20-25 minutes until golden.</li>
<li>Whilst the buns are baking, tip the reserved 2tbsp of sugar to a pan along with 50ml of water. Bring to the boil and remove to cool. Once the buns are baked, remove to a wire rack and brush with the sugar syrup 2-3 times as they cool.</li>
</ul>
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Buns will keep in an airtight container for a few days, or in the freezer for 6 months - just heat them up in the oven before serving.</div>
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Please do send over any Copenhagen recommendations, I'd love to know. In the mean time I'm eating buns every day for breakfast and doughnuts all day long at work because who needs any self control after Christmas? On a more serious note - if anyone has seen my will power...</div>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com1tag:blogger.com,1999:blog-7337973799844613128.post-25314534309114442362016-12-23T11:06:00.000+00:002016-12-23T11:06:23.080+00:00Salted Caramel and Chocolate Brownie Mini Trifles<div class="separator" style="clear: both; text-align: center;">
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I'm on dessert duties this year for Christmas and I intend to take this great responsibility very seriously. So far the list includes mince pie ice cream, limoncello sorbet, mincemeat frangipane and these guys. I did a little trial run with a few slices leftover from a batch I made for work colleagues.</div>
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An old brownie recipe but simply transformed into a speedy dessert, with lashings of extra caramel, booze and chocolate custard. So I cheated and melted dark chocolate into some shop bought custard but it just goes to show how versatile these mini trifles can be. Make your own brownies, buy some brownies, make your fillings or buy some too, it really doesn't matter.</div>
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You could bung everything together in one big trifle bowl, or I served mine in a selection of jam jars and small tumblers...whatever I could find in the cupboards.</div>
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S A L T E D C A R A M E L A N D C H O C O L A T E B R O W N I E <br />M I N I T R I F L E S<br />(<span style="font-weight: normal;">Makes 6 generously sized mini trifles)</span></h4>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">4 slices of my salted caramel stuffed brownies (approx 400g), recipe <a href="http://www.sophielovesfood.com/2016/05/salted-caramel-stuffed-brownies.html?showComment=1462887578718#c6063851537375420015" target="_blank">here</a></span></div>
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500ml chilled ready made vanilla custard</div>
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100g dark chocolate</div>
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250ml double cream</div>
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25g icing sugar</div>
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3tbsp strong baileys coffee</div>
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salted caramel sauce for drizzling round each glass</div>
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1 large bag of maltesers</div>
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<div>
<ul>
<li>Bake the brownies as per recipe and allow to cool before firming up in the fridge for an hour or two to slice into neat mini cubes. I like to make these the night before.</li>
<li>Heat the custard in a small pan over a gentle heat with the chocolate and stir until melted. Remove from the heat and cover with a layer of cling film over the surface to prevent a skin forming whilst it cools.</li>
<li>Whisk together the cream and icing sugar until soft peaks form.</li>
<li>Crush the maltesers in the bag with a rolling pin.</li>
<li>To assemble, layer even helpings of brownie cubes between each glass, coffee, half the crushed maltesers, drizzle caramel round the inside of each glass and top with further layers of chocolate custard, the whipped cream and scatter the remaining crushed maltesers. Chill in the fridge until ready to serve.</li>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com1tag:blogger.com,1999:blog-7337973799844613128.post-71764055638121846462016-12-21T09:00:00.002+00:002016-12-21T09:00:54.268+00:00Mac n Cheese with Anna Mae's & Lactofree<div class="separator" style="clear: both; text-align: center;">
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I never make mac n cheese at home. I don't think I trust myself not to add more cheese than white sauce and not to eat it all from the pan. There's no sharing when it comes to mac n cheese, its got to be unadulterated and extremely decadent.<br />
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So when <a href="http://www.arlafoods.co.uk/lactofree/" rel="nofollow" target="_blank">Lactofree</a> invited me to a masterclass hosted by <a href="http://anna-maes.com/" rel="nofollow" target="_blank">Anna Mae's</a> to learn how to make their lacto free version, I was a little sceptical to say the least. But I love <a href="http://anna-maes.com/" rel="nofollow" target="_blank">Anna Mae's</a> and I genuinely love <a href="http://www.arlafoods.co.uk/lactofree/" rel="nofollow" target="_blank">Arla's Lactofree range</a> so was convinced to give it a try.<br />
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A little background aside, a few years ago I suffered problem skin. Along with a few treatments and some changes to my diet, I'm pretty much over it. And <a href="http://www.arlafoods.co.uk/lactofree/" rel="nofollow" target="_blank">Lactofree milk</a> was the most obvious improvement for me. So any way to reduce some of the triggers in my diet has got to be good. Aka let's eat all the mac n cheese and still have lovely clear skin!<br />
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On the menu for the evening was mac n cheese topped with beef short rib and pickled red onions; deep fried mac n cheese balls with chipotle mayo; and doughnuts with butterscotch sauce. Stuff of dreams!<br />
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We started off by making our own white sauces, left to our own devices with adding in our preferred amount of cheese (in my case probably a whole block) before adding in the mac and sour cream to ensure it was super creamy. Topped with bbq beef short rib, sour cream and coriander, it was out of this world kinds of great!<br />
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Any mac n cheese left was scooped into balls, wrapped and smothered in breadcrumbs and fried. The sauce we made to dunk them in was a mix of cream cheese, coriander and chipotle paste. I managed to smuggle some of these home and had to fight for a share for lunchboxes the next day with the man friend.<br />
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And of course, not forgetting dessert: the doughnuts with a super quick and simple butterscotch sauce. These tiny balls of wonder were deep fried, tossed in sugar and then smothered in butterscotch. You'll see my elegant shot of my 'small' serving, but in reality I ate closer to a plateful.</div>
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No pressure in flipping the doughnuts in the fryer!</div>
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Everything in each of the recipes was fully free from lactose, from the <a href="http://www.arlafoods.co.uk/lactofree/" rel="nofollow" target="_blank">Lactofree</a> butter and cream in the butterscotch sauce to the cheese and milk in the mac n cheese.</div>
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So I suppose I ought to share a recipe. I'm super excited to make this mac n cheese over the weekend. I've never picked onions before and I absolutely love them and we've loads of beef in the freezer ready to roast away.</div>
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R I B S A N D R E D S<br />L A C T O F R E E M A C N C H E E S E<br />T O P P E D W I T H B E E F S H O R T R I B & P I C K L E D O N I O N S<br /><span style="font-weight: normal;">(Recipe from <a href="http://anna-maes.com/" rel="nofollow" target="_blank">Anna Mae's</a> and <a href="http://www.arlafoods.co.uk/lactofree/" rel="nofollow" target="_blank">Arla Lactofree</a>, serves 4)</span></h4>
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<b>For the ribs:</b></div>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">6 thick cut short ribs | </span>350ml red wine | 1 onion, roughly chopped | 1 carrot, roughly chopped | 1 celery, roughly chopped | 1tbsp tomato puree | 4 garlic cloves | 1 litre beef stock</div>
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<b>For the pickled onions:</b></div>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">1 red onion, finely sliced | </span>1tbsp sugar | 1/2 tsp salt | 3/4 cup cider vinegar | 4 black peppercorns | 2 cloves | 1 bay leaf</div>
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<b>For the mac:</b></div>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">400g macaroni | </span>50g plain flour | 50g Lactofree spreadable butter | 1 pint Lactofree whole milk, warm | 300g Lactofree cheddar, grated | 1tsp mustard</div>
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<b>For the sour cream:</b></div>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">4 tbsp Lactofree cream cheese | </span>2tbsp Lactofree cream | juice and zest of one lemon</div>
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<ul>
<li>Heat the oven to 160 degrees.</li>
<li>Season the short ribs. Place in a roasting tray with the rest of the ingredients. Cover with foil and roast for 4 hours, until the meat falls off the bone.</li>
<li>Add the pickled onion ingredients to a jar, cover with vinegar. Keep in the fridge till ready.</li>
<li>Bring a large pan of salted water to the boil 20 minutes before the beef is ready. Cook the macaroni until just cooked. Drain thoroughly.</li>
<li>Melt the butter in a heavy bottomed pan over a low heat, add the flour and stir to make a paste. Cook for a few minutes, until it starts to turn golden. Slowly add the milk, continually whisking as you go. Cook for 5-8 minutes, until the sauce covers the back of a wooden spoon.</li>
<li>Continue to cook on a low heat and add the cheese and mustard. Continue to mix until melted before adding the cooked macaroni and gently fold together.</li>
<li>In a small bowl, combine all of the sour cream ingredients together.</li>
<li>Transfer your mac n cheese to a serving bowl, top with short rib, pickled red onions and a big dollop of sour cream.</li>
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Thank you to the <a href="http://www.arlafoods.co.uk/lactofree/" rel="nofollow" target="_blank">Lactofree</a> team for letting me loose with all the cheese and to <a href="http://anna-maes.com/" rel="nofollow" target="_blank">Anna Mae's</a> for all your mac wisdom. So excited to recreate!</div>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com1tag:blogger.com,1999:blog-7337973799844613128.post-81066438857199332802016-12-14T18:42:00.000+00:002016-12-14T18:42:34.733+00:00Christmas Gingerbread Cake with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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I wouldn't say that gingerbread cake is the most synonymous with Christmas for me, I love it all year round. But in lieu of not making an actual Christmas cake this year I decided to make it so. With the minimal amount of decorating I am patient enough for.</div>
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This super moist, gently spiced gingerbread cake is layered with a big thick layer of cream cheese frosting and topped with a mini rosemary and cranberry Christmas tree. The addition of some strong coffee into the mix helps give a rich flavour which I love with the ginger.</div>
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This layer cake is now a firm favourite within the family. I almost definitely deviated from the recipe and made it in one giant deep cake tin and simply sliced it in half once cooled to save on washing up. Even better still, this recipe is a one bowl method that Mary Berry would be proud of.</div>
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C H R I S T M A S G I N G E R B R E A D C A K E W I T H <br />C R E A M C H E E S E F R O S T I N G<br /><span style="font-weight: normal;">(Makes a 3 layer 8 inch cake, or 2 layer 10 inch cake)</span></h4>
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<span style="font-weight: normal;">For the cake:</span></div>
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<span style="font-weight: normal;">375g plain flour</span></div>
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<span style="font-weight: normal;">200g golden caster sugar</span></div>
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<span style="font-weight: normal;">1tbsp ground ginger</span></div>
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<span style="font-weight: normal;">2tsp ground cinnamon</span></div>
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<span style="font-weight: normal;">1/4tsp ground nutmeg</span></div>
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<span style="font-weight: normal;">2tsp bicarbonate of soda</span></div>
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<span style="font-weight: normal;">1tsp baking powder</span></div>
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<span style="font-weight: normal;">1/2tsp salt</span></div>
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<span style="font-weight: normal;">2 eggs</span></div>
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<span style="font-weight: normal;">240ml vegetable oil</span></div>
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<span style="font-weight: normal;">180ml molasses</span></div>
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<span style="font-weight: normal;">240ml freshly brewed hot coffee</span></div>
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<span style="font-weight: normal;">For the frosting:</span></div>
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<span style="font-weight: normal;">225g full fat cream cheese</span></div>
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<span style="font-weight: normal;">225g unsalted butter, softened</span></div>
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<span style="font-weight: normal;">345g icing sugar</span></div>
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<span style="font-weight: normal;">1tsp vanilla extract</span></div>
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<span style="font-weight: normal;">Rosemary and dried cranberries to top, optional!</span></div>
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<li><span style="font-weight: normal;">Heat the oven to 180 degrees and grease and line your baking tins.</span></li>
<li><span style="font-weight: normal;">Place all of the dry ingredients into the bowl of a large stand mixer and give a quick whisk on a low speed to incorporate.</span></li>
<li><span style="font-weight: normal;">Add the eggs, vegetable oil and molasses and whisk once again, this time of a medium speed, until well combined.</span></li>
<li><span style="font-weight: normal;">Add the coffee and gently fold together until smooth.</span></li>
<li><span style="font-weight: normal;">Divide between the prepared baking trays and bake for 18-20 minutes in the 8 inch tins or 20-25 minutes in the 10 inch tins. Once baked, a skewer inserted into the middle should come out clean.</span></li>
<li><span style="font-weight: normal;">Remove from the oven and leave to cool in the tin for 10 minutes before upturning onto a wire rack to cool fully.</span></li>
<li><span style="font-weight: normal;">To make the frosting, beat together the butter and cream cheese until smooth on a medium speed of a stand mixer.</span></li>
<li><span style="font-weight: normal;">Sift in the icing sugar, give a super gentle fold with a spatula to avoid a dust cloud before beating on a low speed. Add the vanilla extract and continue to beat for up to 5 minutes until fluffy.</span></li>
<li><span style="font-weight: normal;">To construct the cake, layer the bottom layer of the cake on a large plate. Top with a big dollop of frosting, smoothing round with a palette knife before adding the other layer(s). There should be enough frosting to sandwich a 3 layer cake including the top layer - I had loads leftover, but decided to do a super thick middle layer only. </span></li>
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<span style="font-weight: normal;">Decorate with sprigs of rosemary and dried cranberries to make a christmas tree. Alternatively, lashings of glitter or a dusting of icing sugar for snow would also work.</span></div>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com1tag:blogger.com,1999:blog-7337973799844613128.post-52450998004752823952016-12-08T18:55:00.000+00:002016-12-08T18:55:09.578+00:00Tandoori King Prawns with Godello - M&S Regional Food and Wine Pairing<div class="separator" style="clear: both; text-align: center;">
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Sophie loves food? Check. Sophie loves wine? Also check.<br />
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I was thrilled when Marks and Spencer invited me to an evening of regional food and wine pairing a few weeks ago for their <a href="http://www.marksandspencer.com/s/food-and-wine/wine-guide-and-recommendations" rel="nofollow" target="_blank">wines of the world campaign</a>. I would say that I'm pretty talented at pairing food and wine together, as in I drink wine with my food a lot and absolutely I love it! But jokes aside, it was super interesting to learn about different wine regions and exactly why certain wines go with certain foods.<br />
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The evening pretty much felt like being on a jet set world tour with a heap of wines from England, France, Spain, Argentina and South Africa all made especially for M&S. It almost felt like speed dating. The aim of the game was to pick a favourite and pair it with our own dishes at home testing out our newly polished food pairing skills.<br />
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Starting off in England with the <i><a href="http://www.marksandspencer.com/ridgeview-marksman-sparkling/p/p60074878" rel="nofollow" target="_blank">Marksman English Sparkling Brut Blanc de Blancs 2011</a></i>, we learnt the difference between sparking wine and prosecco. Prosecco is made in big vats and can be on sale from as little as 12 months after grapes are picked. Sparkling wines like the Marksman are fermented for much longer in individual bottles with yeast and sugar. This traditional method helps to give a super toastiness and really fine bubbles which feel almost like a mousse on the tongue. Retailing at £26 a bottle, this is definitely more of a festive treat but certainly one I'm looking forward to with breakfast on Christmas day this year. Its truly the perfect match for smoked salmon or seafood canapés as the acidity and bubbles will blend perfectly together.<br />
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Moving onto France and another favourite of mine the <i><a href="http://www.marksandspencer.com/florent-rouve-vir-clss-case-of-6/p/p60072669?OmnitureRedirect=florent" rel="nofollow" target="_blank">Florent Rouve Viré-Cléssé 2014</a>, </i>a Chardonnay produced in the Burgundy region. Its crisp, citrus and mineral taste are the perfect balance to cut through the salt and fat of dishes with chicken or cold meats like Serrano ham. I'm not usually one for Chardonnay, but with a generous helping of ham I was definitely swayed by the peach flavour. I've definitely learnt that I can enjoy this type of grape with the right meal.<br />
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Next up, South Africa and the <i><a href="http://www.marksandspencer.com/ferricrete-riesling-case-of-6/p/p60044443?prevPage=srp" rel="nofollow" target="_blank">Paul Cluver Late Harvest Riesling 2014</a>. </i>Although I may have a super sweet tooth, I'm not usually one for super sweet wines like a Riesling. But hear me out as M&S have converted me with a humble slice of mature cheddar alone. This late harvest grape introduces some fungus into the mix from something called noble rot. This helps to shrivel the grapes up and increases the intensity of sugars. The result is a golden honeyed flavour as the yeast in the wine making process can't ferment all of the sugars. Its surprisingly fresh and not cloying. From here on my ultimate indulgent Friday night's home alone will involve me consuming blocks of mature cheese with this stuff. Umami here I come.<br />
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And my absolute favourite, <i><a href="http://www.marksandspencer.com/castillo-de-monterey-godello-case-of-6/p/p60084009?prevPage=srp" rel="nofollow" target="_blank">Castillo de Monterey Godello 2015</a></i> from Spain. Of all the glasses laid out in front of me on the table I found myself keep going back to glass 'number 6', one of the cheapest of bottles from the evening at £9.50. This zingy, fresh and light wine is perfect to cut through oil and saltiness in a variety of different dishes like seafood and cold meats. I've been really getting into prawns recently so decided the ultimate match would be some spicy prawns.<br />
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A super speedy side or starter, these prawns can be marinated in advance ahead of a dinner party and presented on a nice platter. Although I'm not one for frills, so I threw these together on the weekend for a late lunch because it's excusable to drink wine with lunch on the weekend!</div>
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I loved just how much the citrus of the wine cut through any oiliness of the prawns. As spice tends to make alcohol taste hotter the mint yogurt dip is the perfect accompaniment. And, marinating included, can be knocked up in under 30 minutes.</div>
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T A N D O O R I K I N G P R A W N S W I T H M I N T Y O G U R T D I P & F L A T B R E A D S</h4>
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300g large king prawns</div>
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1-2tbsp tandoori spice mix, depending on taste</div>
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3 tbsp natural yogurt, plus extra to make a dip</div>
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juice of 1 lime</div>
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salt and pepper</div>
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handful of fresh mint</div>
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handful of fresh coriander</div>
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flatbreads to serve</div>
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Tandoori spice mix:</div>
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1tsp each ground ginger, ground cumin, ground coriander, paprika, turmeric, salt and cayenne pepper</div>
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<ul>
<li>In a small mixing bowl, add the tandoori mix, yogurt and lime. Mix well and season. </li>
<li>Remove the prawn shells and devein, leaving just the tails.</li>
<li>Marinate the prawns in the spice mix in a large shallow dish for 10-15 minutes.</li>
<li>Heat a large griddle pan with a little oil and gently toast the flat breads until a little golden on each side. Wrap in tin foil to keep warm and set aside.</li>
<li>Add the prawns to the griddle pan and grill for 6-8 minutes ensuring to turn and brown each side. </li>
<li>Serve the prawns hot with the flatbreads dunked in the yogurt topped with mint and coriander.</li>
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And so for future wine pairing endeavours, I will ensure to match fruity with meats and fish and sweeter wines with lots and lots of cheese!</div>
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For more info and pairings, visit the Marks and Spencer International Wine Guide <a href="http://www.marksandspencer.com/s/food-and-wine/wine-guide-and-recommendations" rel="nofollow" target="_blank">here</a>.</div>
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<span style="font-size: x-small;">Thank you Marks and Spencer for having me and for sponsoring this post. I've learnt loads and can't wait to try some new food and wine pairings!</span></div>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com0tag:blogger.com,1999:blog-7337973799844613128.post-25731361267652010252016-11-17T19:46:00.000+00:002016-11-17T19:46:19.229+00:00Cornflake, Sultana & Chocolate Chunk Cookies<div class="separator" style="clear: both; text-align: center;">
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There's always time for cookies!</div>
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I've sort of had a love / hate relationship with baking cookies. Who would have thought there'd be such a battle to get the perfect texture, crisp on the outside and chewy in the centre. Not to blow my own trumpet but, ok maybe a little, these cookies have not only the best texture but the cornflakes are also a surprisingly great addition. I think I've cracked them!</div>
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Yeah oats would do, but cornflakes lend a great golden flavour and a good crunch alongside some super plump sultanas. And who doesn't love chocolate chunks too?</div>
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I'm most certainly baking these again on the weekend. If they've got cornflakes in then I'll be eating them for breakfast. All part of a balanced diet!</div>
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C O R N F L A K E S U L T A N A A N D C H O C O L A T E C H U N K C O O K I E S<br /><span style="font-weight: normal;">(Makes a dozen large or two dozen small cookies)</span></h4>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">120g unsalted butter, room temperature</span></div>
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<span style="font-weight: normal;">115g soft light brown sugar</span></div>
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<span style="font-weight: normal;">1tsp vanilla extract</span></div>
<div>
<span style="font-weight: normal;">1 egg</span></div>
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<span style="font-weight: normal;">150g sultanas</span></div>
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<span style="font-weight: normal;">75g dark chocolate, chopped into chunks</span></div>
<div>
<span style="font-weight: normal;">145g self raising flour</span></div>
<div>
<span style="font-weight: normal;">50g cornflakes</span></div>
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pinch salt</div>
<div>
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<div>
<ul>
<li>Heat the oven to 180 degrees and cover two cookie sheets with baking paper.</li>
<li>Beat together the butter and sugar in a large bowl until light and fluffy.</li>
<li>Add the vanilla extract and egg, and gently beat until combined.</li>
<li>Add all of the remaining ingredients and gently fold together to form a dough.</li>
<li>Tip out onto a lightly floured work surface and knead for a minute or two until smooth.</li>
<li>Use a tablespoon to scoop a cookie at a time onto your prepared cookie sheet, or an ice cream scoop if you're making large ones. Place evenly spaced on the tray, leaving plenty of room between each.</li>
<li>Bake for 12 minutes until golden, but soft in the centre. Remove from the oven and cool on a wire rack for 5 minutes.</li>
</ul>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com0tag:blogger.com,1999:blog-7337973799844613128.post-73932222828115441342016-11-09T16:41:00.000+00:002016-11-09T16:41:49.888+00:00Christmas Canapés with John Lewis<div class="separator" style="clear: both; text-align: center;">
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So now we're in November I can talk about Christmas, right?<br />
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I'm not sorry to say that I'm fully in the festive spirit after <a href="http://www.johnlewis.com/" rel="nofollow" target="_blank">John Lewis</a> invited me to an evening of canapés and cocktails at the <a href="http://www.waitrose.com/home/inspiration/waitrose_cookeryschool.html" rel="nofollow" target="_blank">Waitrose Cookery School</a> in Finchley.<br />
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The cookery school has long been one of my favourites in town - possibly because a selection of Christmas inspired cocktails were ready and waiting for us at the bar - but also because of the huge variety of classes they have on offer.<br />
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When I first heard we'd be making up to 5 different canapés in just a few hours I was pretty intrigued as to what was on the menu and how much cooking we'd actually do. I'm not one for fiddly bits and finesse but Chefs Gerry and Shauna expertly guided us through each step and added a whole heap of new recipes to our festive repertoire. So if you fancy some confit duck samosas with spiced pear puree or maybe parmesan risotto balls, I'm your girl. And cocktails? I'm a dab hand at a spiced gin and tonic and my new favourite, the spiced blackberry fizz.<br />
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I've decided to share my favourite recipes from the night because the best way to spread Christmas cheer is singing loud for all to hear! Especially as I've recreated them at home since the class and LOVE them.<br />
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<a href="https://2.bp.blogspot.com/-IXjaKK3BVlc/WBewamtgAZI/AAAAAAAAEoc/zhH0ON6FBT4pi-v87CFmx8nFgo3U_2yOgCLcB/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-IXjaKK3BVlc/WBewamtgAZI/AAAAAAAAEoc/zhH0ON6FBT4pi-v87CFmx8nFgo3U_2yOgCLcB/s1600/8.jpg" /></a></div>
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S P I C E D B L A C K B E R R Y F I Z Z<br /><span style="font-weight: normal;">(Recipe from <a href="http://www.waitrose.com/home/inspiration/waitrose_cookeryschool.html" rel="nofollow" target="_blank">Waitrose Cookery School</a>, serves 1)</span></h4>
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For the spiced blackberry cordial (easily doubles)</div>
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400ml water</div>
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200g caster sugar</div>
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1 cinnamon stick</div>
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peel of 1 orange</div>
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200g punnet of blackberries</div>
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<div>
<ul>
<li>Bring the water, sugar, cinnamon and orange to a gentle simmer before adding the blackberries, cook for 5 minutes. Turn off the heat and allow to cool fully before straining the juice through a fine sieve, pressing out the juices from the berries.</li>
</ul>
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To serve:</div>
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<div>
white/spiced/dark rum or vodka, your choice</div>
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ginger beer</div>
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tonic water or sparkling water</div>
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freshly sliced ginger</div>
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orange slices</div>
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fresh blackberries</div>
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<ul>
<li>Fill your glass with ice and pour over a measure each of your preferred spirit and blackberry cordial. Top with equal amounts of ginger beer and tonic water. Add a slice each of ginger and orange and a blackberry to finish.</li>
</ul>
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H A Z E L N U T & C H O C O L A T E O R A N G E B I S C O T T I<br /><span style="font-weight: normal;">(Recipe from <a href="http://www.waitrose.com/home/inspiration/waitrose_cookeryschool.html" rel="nofollow" target="_blank">Waitrose Cookery School</a>, makes up to 30 biscuits)</span></h4>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">50g blanched </span>hazelnuts</div>
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120g plain white flour</div>
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pinch salt</div>
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1/2tsp bicarbonate of soda</div>
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1/2tsp cream of tartar</div>
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35g dried cherries</div>
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25g orange dark chocolate, roughly chopped</div>
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1 egg</div>
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zest of 1/2 an orange</div>
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<ul>
<li>Heat the oven to 180 degrees and line a baking tray with baking paper.</li>
<li>Place the hazelnuts on a baking tray and toast in the oven for 5-10 minutes until just golden. Remove from the oven and leave to cool.</li>
<li>Place all of the remaining ingredients into a large mixing bowl and mix to form a biscuit dough, adding a few drops of water if needed to bring the mixture together.</li>
<li>Upturn onto a floured work surface and knead until soft. Roll out the dough into two sausages the length of your baking tray.</li>
<li>Place the dough sausages on a tray spaced apart and bake for 15-20 minutes until firm to the touch, but still soft in the centre. </li>
<li>Remove from the oven and reduce to oven to 140 degrees.</li>
<li>Leave to cool slightly before diagonally slicing into 1cm thick pieces. Place on the tray once more and bake for a further 12-15 minutes until crisp.</li>
<li>Transfer to a wire rack to cool fully before serving.</li>
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And now we're all feeling super festive, I'm off to have a peak at <a href="http://www.johnlewis.com/christmas/c5000025?rdr=1" rel="nofollow" target="_blank">John Lewis'</a> Christmas gift inspiration. Thanks for inviting me guys, I learnt so much and would seriously recommend the cookery school classes to all.</div>
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<span style="font-size: x-small;">I have not received payment for this post - just some canapés, which I greatly enjoyed. All opinions genuinely my own.</span></div>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com0tag:blogger.com,1999:blog-7337973799844613128.post-13791639879632986112016-11-04T10:51:00.001+00:002016-11-05T11:54:08.871+00:00Ginger & Golden Syrup Bonfire Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-k0t04jtJXcU/WBxjweTEQSI/AAAAAAAAEpQ/ZS4iiV1CL04hIIW2gP-H47qaYPk_zOhJgCLcB/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-k0t04jtJXcU/WBxjweTEQSI/AAAAAAAAEpQ/ZS4iiV1CL04hIIW2gP-H47qaYPk_zOhJgCLcB/s1600/5.jpg" /></a></div>
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Its been a busy week at work and whatnot but also in mentally preparing myself for the biggest bake I've ever done. <a href="http://www.persephone-h.co.uk/" target="_blank">Persephone's</a> wedding cake! <a href="http://www.theycalleditthediamondblog.com/" target="_blank">Flick</a> and I are pretty honoured to be making a giant stack of brownies for the special day tomorrow. So whilst my kitchen is filled with countless trays and kilos of chocolate, I've just squeezed in some time to make a birthday cake for my Stepdad.</div>
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I'm slightly envious of his bonfire night birthday, the perfect time for a big ginger cake and some fireworks in the garden. (We'll forget the year a Catherine wheel set the garden gate on fire!) So whilst I'll be wearing my dancing shoes and shimmying around during P's reception, I'm sending this cake over in my absence.</div>
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A super tall, sticky ginger and golden syrup cake, soaked in more golden syrup and topped with sticky toffee popcorn<a href="https://www.popworks.com/" rel="nofollow" target="_blank"> from Popworks</a>. There's heaps of sparklers for the top for tomorrow night, but for now I've improvised! </div>
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G I N G E R & G O L D E N S Y R U P B O N F I R E C A K E<br /><span style="font-weight: normal;">(Serves 12)</span></h4>
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225g golden syrup</div>
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100g unsalted butter</div>
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100g golden caster sugar</div>
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75g glace ginger pieces</div>
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200ml full fat milk</div>
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2 eggs, beaten</div>
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225g self raising flour</div>
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1tbsp ground ginger</div>
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1tsp bicarbonate of soda</div>
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1tsp salt</div>
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2-3tbsp extra golden syrup</div>
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popcorn to top</div>
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<ul>
<li>Heat the oven to 180 degrees and grease and line a deep 6 inch round cake tin.</li>
<li>In a saucepan over a medium heat, melt the golden syrup, butter and sugar together until smooth. Remove from the heat and leave to cool.</li>
<li>Add the ginger, milk and eggs and stir together.</li>
<li>Place the dry ingredients into a large mixing bowl, make a well in the centre and pour in the wet ingredients.</li>
<li>Fold the mix together and pour into the prepared tin. Bake for 50-60 minutes, until golden and a skewer inserted into the middle comes out clean. Mine started browning on the top half way through so I popped a foil hat on.</li>
<li>Once baked, remove from the oven and pour over a generous dollop of golden syrup, smoothing over the top.</li>
<li>Leave to cool in the tin for at least 10 minutes before turning out onto a wire rack to cool fully.</li>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com1tag:blogger.com,1999:blog-7337973799844613128.post-40916677823660065712016-10-18T21:29:00.000+01:002016-10-18T22:23:16.150+01:00Bake Off Bake Along: Week 8 - Cherry, Marzipan & Pistachio Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/--0_ZkFgwTnw/WAZv76XC16I/AAAAAAAAEmw/xee50LjdLj0-p8g_IYzWx2F578ijfbUyACLcB/s1600/22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/--0_ZkFgwTnw/WAZv76XC16I/AAAAAAAAEmw/xee50LjdLj0-p8g_IYzWx2F578ijfbUyACLcB/s1600/22.jpg" /></a></div>
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If you haven't already guessed I wasn't entirely enamoured with Tudor week. I didn't fancy making a pie, knotted biscuits or fussing around with twiddling some marzipan over a cake. So I took it upon myself to boycott Henry VII and made a cake instead, with marzipan baked in. Sorry Henry. But...this cake is super moist as it uses ground almonds, and is the perfect balance to the cherries and pistachio. </div>
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I couldn't find any fresh cherries in my local supermarket so opted for frozen ones and left them to defrost and dry out, before a good flour coating in a bid to stop them from sinking to the bottom of the cake as much as possible. I even added some on the very top, but they still sunk a little. Any tips to stop this baking experts?</div>
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C H E R R Y, M A R Z I P A N & P I S T A C H I O C A K E<br /><span style="font-weight: normal;">(Recipe adapted from Delicious, serves 12)</span></h4>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">300g cherries, pitted and finely chopped</span></div>
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<span style="font-weight: normal;">150g marzipan, chopped into small chunks</span></div>
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<span style="font-weight: normal;">150g self raising flour, plus 1tbsp extra</span></div>
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<span style="font-weight: normal;">225g unsalted butter, softened</span></div>
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<span style="font-weight: normal;">185g caster sugar</span></div>
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<span style="font-weight: normal;">zest of 1 lemon</span></div>
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<span style="font-weight: normal;">1tsp almond extract</span></div>
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<span style="font-weight: normal;">4 eggs</span></div>
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<span style="font-weight: normal;">100g ground almonds</span></div>
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<span style="font-weight: normal;">1tsp baking powder</span></div>
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<span style="font-weight: normal;">50g pistachios, roughly chopped</span></div>
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<span style="font-weight: normal;">icing sugar to dust</span></div>
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<ol>
<li>Heat the oven to 170 degrees and grease and line a 20cm springform cake tin.</li>
<li>Mix both the marzipan and cherries with the 1tbsp of flour, this will help them to not sink in the cake during baking. Set aside.</li>
<li>Beat the butter, sugar and zest together until light and fluffy. Add the eggs one at a time, beating well after each addition.</li>
<li>Gently fold in the flour, ground almonds, baking powder and a pinch of salt. Fold in half of the cherries and marzipan and pour into the prepared springform tin. Add the remaining cherries and marzipan on the top and gently press into the top of the mixture.</li>
<li>Bake in the centre of the oven for 20 minutes before turning down the heat to 160 degrees and baking for a further 50 minutes. Once cooked, a skewer inserted into the middle will come out clean.</li>
<li>Remove from the oven and leave to cool for at least 10 minutes before turning out and leaving to cool fully.</li>
<li>Top with chopped pistachios and dust with icing sugar to finish.</li>
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<b>F O L L O W M Y B A K E O F F B A K E A L O N G</b>...<br />
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<a href="http://www.sophielovesfood.com/2016/08/bake-off-bake-along-week-1-jaffa-cakes.html" target="_blank"><img border="0" height="132" src="https://3.bp.blogspot.com/-AVMnJqWMxZ8/V9mk9Zc3SdI/AAAAAAAAEgY/g0CHv5sOrNAnvTAmBzHu49ZQp5AmheeTQCLcB/s200/jaffa%2Bcakes-5%2B%25281%2529.jpg" width="200" /></a> <a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-2-iced-biscuits.html" target="_blank"><img border="0" height="132" src="https://1.bp.blogspot.com/-uc1Yg8PFI_Q/V9mk9mePSrI/AAAAAAAAEgg/zcLJpYz2Xu4dV4GDjex8htkYGTrRDxjWgCLcB/s200/iced%2Bbiscuits%2B12%2B%25281%2529.jpg" width="200" /></a> <a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-3-chocolate.html" style="text-align: center;" target="_blank"><img border="0" height="132" src="https://3.bp.blogspot.com/-Oi0IJhHIFsE/V9mk9f8313I/AAAAAAAAEgc/fxcmlPoXwzopUb7xfEAfnx36-LklYitYwCLcB/s200/chocolate%2Bswirl%2Bbabka%2B11.jpg" width="200" /></a><img border="0" height="132" src="https://3.bp.blogspot.com/-Phxi0Puni88/V9_27Ze51NI/AAAAAAAAEhg/GD8lFZkj6QkPHS5XaeMt1ayBWjRZx1GXgCLcB/s200/churros%2B12.jpg" style="text-align: center;" width="200" /><span style="text-align: center;"> </span><a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-5-cherry.html" style="text-align: center;" target="_blank"><img border="0" height="132" src="https://3.bp.blogspot.com/-gHarLfITagg/WAaBSxVQRKI/AAAAAAAAEnY/8XpQl3cR3OYSdgu6OnEBc9muRPiptbeNwCLcB/s200/Cherry%2BBakewell%2BTart-3.jpg" width="200" /></a><span style="text-align: center;"> </span><a href="http://www.sophielovesfood.com/2016/10/bake-off-bake-along-week-7-brownie.html" target="_blank"><img border="0" height="132" src="https://4.bp.blogspot.com/-KFy1W6jQmBc/WAaBu-WBrPI/AAAAAAAAEnc/CB1Y83c_Rbs9jXV2O44V4SHFaLjKMIuTQCLcB/s200/coffee%2Bmousse%2Bcake%2B22.jpg" width="200" /></a><span style="text-align: center;"> </span><a href="http://www.sophielovesfood.com/2016/10/bake-off-bake-along-week-8-cherry.html" style="text-align: center;" target="_blank"><img border="0" height="133" src="https://4.bp.blogspot.com/-RNemDh4CN3A/WAaB_LArX4I/AAAAAAAAEng/wvv6r6ifc2gRq5D33EmUMDUKrr0_WRQ5QCLcB/s200/Screen%2BShot%2B2016-10-18%2Bat%2B21.10.49.png" width="200" /></a></div>
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Week 1 - <a href="http://www.sophielovesfood.com/2016/08/bake-off-bake-along-week-1-jaffa-cakes.html" target="_blank">Jaffa Cakes</a><br />
Week 2 - <a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-2-iced-biscuits.html" target="_blank">Iced Doughnut Biscuits</a><br />
Week 3 - <a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-3-chocolate.html" target="_blank">Chocolate Twist Babka</a><br />
Week 4 - <a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-4-churros.html" target="_blank">Giant Churros</a><br />
Week 5 - <a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-5-cherry.html" target="_blank">Cherry Bakewell Tart</a><br />
Week 6 - <a href="http://www.sophielovesfood.com/2016/10/bake-off-bake-along-week-7-brownie.html" target="_blank">Brownie Bottomed Coffee Mousse Cake</a><br />
Week 8 - <a href="http://www.sophielovesfood.com/2016/10/bake-off-bake-along-week-8-cherry.html" target="_blank">Cherry, Marzipan and Cherry Cake</a><br />
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com3tag:blogger.com,1999:blog-7337973799844613128.post-7035768866270771262016-10-12T18:19:00.000+01:002016-10-18T21:18:47.505+01:00Bake Off Bake Along: Week 7 - Brownie Bottomed Coffee Mousse Cake<div class="separator" style="clear: both; text-align: center;">
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The weeks have flown past and tonight marks the semi final. After some time away its time to dust off the mixer and get back in the kitchen.<br />
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Last week's dessert challenges saw a heap of recipes I've never tried before. The aim is to try something different and whilst I didn't strictly do that, I did try and make smaller delicate versions of my usual monster brownies.<br />
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These brownies are soaked in coffee syrup, topped with a layer of caramel and a head of coffee mousse. Not suitable for your lunchbox but perfect for a make ahead dessert. One of those that you can do in stages. Brownies last up to 5 days in the fridge and you can make the mousse up to 1 hour before serving - just leave enough time for it to set if you want to slice it neatly.<br />
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I'm silently pooping myself over tudor week. I guess all will be revealed in just a few hours time...hopefully nothing too challenging!!<br />
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<h4 style="text-align: center;">
B R O W N I E B O T T O M E D C O F F E E M O U S S E C A K E<br /><span style="font-weight: normal;">(Makes 24 small, or 12 large servings)</span></h4>
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<span style="font-weight: normal;">For the brownie base:</span></div>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">3 eggs</span></div>
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<span style="font-weight: normal;">275g caster sugar</span></div>
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<span style="font-weight: normal;">175g salted butter</span></div>
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<span style="font-weight: normal;">300g dark chocolate (70-80% cocoa solids)</span></div>
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<span style="font-weight: normal;">pinch salt</span></div>
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<span style="font-weight: normal;">175g plain flour</span></div>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">For the coffee syrup:</span></div>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">50ml strong hot coffee</span></div>
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<span style="font-weight: normal;">25g caster sugar</span></div>
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<span style="font-weight: normal;">For the caramel layer:</span></div>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">I halved <a href="http://www.bbcgoodfood.com/recipes/8167/caramel-sauce" rel="nofollow" target="_blank">this recipe</a></span></div>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">For the coffee mousse:</span></div>
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<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;">4 eggs, separated</span></div>
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<span style="font-weight: normal;">150g golden caster sugar</span></div>
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<span style="font-weight: normal;">4 gelatine leaves, soaked in cold water</span></div>
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<span style="font-weight: normal;">2tbsp instant coffee</span></div>
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<span style="font-weight: normal;">120ml hot water</span></div>
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<span style="font-weight: normal;">220ml whipping cream, whipped to stiff peaks</span></div>
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<li>To make the brownies, heat the oven to 180 degrees and grease and line a square brownie pan. Whisk the eggs and sugar together in a large bowl until combined. Melt the butter and chocolate over a pan of barely simmering water, remove from the heat, add the salt and leave to cool slightly. Whisk the eggs and sugar once more until the mix turns pale and fluffy. Add the cooled chocolate and gently whisk once more. Using a metal spoon or spatula, fold in the flour. Pour into the prepared pan and bake for 25 minutes. Once cooked, the top should be shiny, but there will still be a little movement in the centre of the brownies which will firm up as it cools. Remove from the oven and leave to cool in the pan.</li>
<li>To make the coffee syrup, stir the sugar into the coffee until melted. Poke holes over the surface of the warm brownie and pour over. This will soak in as it cools. Once fully cool, place in the fridge to firm up fully and make it easier to slice.</li>
<li>Follow the caramel instructions, or use a jar of shop made and spread an even, thin layer on the top of the unsliced brownies.</li>
<li>To make the coffee mousse, beat the egg yolks and sugar together until light and creamy. Whisk the egg whites in a separate bowl until stiff. Remove the gelatine leaves from the water and squeeze out any excess. Add to a further bowl along with the coffee and water and mix until the gelatine fully dissolves completely. Combine the coffee mixture with the egg yolks and mix well. Add half the whipped cream and gently fold in and alternate with the egg whites. Once everything's folded together, pour over the brownies and leave to set for at least an hour in the fridge before serving. Or blitz in the freezer for extra slicing help.</li>
<li>Serve with a dusting of cocoa powder and some cream.</li>
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<b>F O L L O W M Y B A K E O F F B A K E A L O N G</b>...<br />
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<a href="http://www.sophielovesfood.com/2016/08/bake-off-bake-along-week-1-jaffa-cakes.html" target="_blank"><img border="0" height="132" src="https://3.bp.blogspot.com/-AVMnJqWMxZ8/V9mk9Zc3SdI/AAAAAAAAEgY/g0CHv5sOrNAnvTAmBzHu49ZQp5AmheeTQCLcB/s200/jaffa%2Bcakes-5%2B%25281%2529.jpg" width="200" /></a> <a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-2-iced-biscuits.html" target="_blank"><img border="0" height="132" src="https://1.bp.blogspot.com/-uc1Yg8PFI_Q/V9mk9mePSrI/AAAAAAAAEgg/zcLJpYz2Xu4dV4GDjex8htkYGTrRDxjWgCLcB/s200/iced%2Bbiscuits%2B12%2B%25281%2529.jpg" width="200" /></a> <a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-3-chocolate.html" style="text-align: center;" target="_blank"><img border="0" height="132" src="https://3.bp.blogspot.com/-Oi0IJhHIFsE/V9mk9f8313I/AAAAAAAAEgc/fxcmlPoXwzopUb7xfEAfnx36-LklYitYwCLcB/s200/chocolate%2Bswirl%2Bbabka%2B11.jpg" width="200" /></a><img border="0" height="132" src="https://3.bp.blogspot.com/-Phxi0Puni88/V9_27Ze51NI/AAAAAAAAEhg/GD8lFZkj6QkPHS5XaeMt1ayBWjRZx1GXgCLcB/s200/churros%2B12.jpg" style="text-align: center;" width="200" /><span style="text-align: center;"> </span><a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-5-cherry.html" style="text-align: center;" target="_blank"><img border="0" height="132" src="https://3.bp.blogspot.com/-gHarLfITagg/WAaBSxVQRKI/AAAAAAAAEnY/8XpQl3cR3OYSdgu6OnEBc9muRPiptbeNwCLcB/s200/Cherry%2BBakewell%2BTart-3.jpg" width="200" /></a><span style="text-align: center;"> </span><a href="http://www.sophielovesfood.com/2016/10/bake-off-bake-along-week-7-brownie.html" target="_blank"><img border="0" height="132" src="https://4.bp.blogspot.com/-KFy1W6jQmBc/WAaBu-WBrPI/AAAAAAAAEnc/CB1Y83c_Rbs9jXV2O44V4SHFaLjKMIuTQCLcB/s200/coffee%2Bmousse%2Bcake%2B22.jpg" width="200" /></a><span style="text-align: center;"> </span><a href="http://www.sophielovesfood.com/2016/10/bake-off-bake-along-week-8-cherry.html" style="text-align: center;" target="_blank"><img border="0" height="133" src="https://4.bp.blogspot.com/-RNemDh4CN3A/WAaB_LArX4I/AAAAAAAAEng/wvv6r6ifc2gRq5D33EmUMDUKrr0_WRQ5QCLcB/s200/Screen%2BShot%2B2016-10-18%2Bat%2B21.10.49.png" width="200" /></a></div>
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Week 1 - <a href="http://www.sophielovesfood.com/2016/08/bake-off-bake-along-week-1-jaffa-cakes.html" target="_blank">Jaffa Cakes</a><br />
Week 2 - <a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-2-iced-biscuits.html" target="_blank">Iced Doughnut Biscuits</a><br />
Week 3 - <a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-3-chocolate.html" target="_blank">Chocolate Twist Babka</a><br />
Week 4 - <a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-4-churros.html" target="_blank">Giant Churros</a><br />
Week 5 - <a href="http://www.sophielovesfood.com/2016/09/bake-off-bake-along-week-5-cherry.html" target="_blank">Cherry Bakewell Tart</a><br />
Week 6 - <a href="http://www.sophielovesfood.com/2016/10/bake-off-bake-along-week-7-brownie.html" target="_blank">Brownie Bottomed Coffee Mousse Cake</a><br />
Week 8 - <a href="http://www.sophielovesfood.com/2016/10/bake-off-bake-along-week-8-cherry.html" target="_blank">Cherry, Marzipan and Cherry Cake</a></div>
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Sophiehttp://www.blogger.com/profile/02455174359226813445noreply@blogger.com6