Wednesday 11 December 2013
Thursday 22 August 2013
Lightly spiced rice, apricot and almond salad recipe, perfect for a BBQ
Nowadays, I prepare the dish using the BBQ... in those long moments one has to wait for the charcoal to turn from black & smokey, to red, to grey - ready for the main dish.
You'll need a saucepan and frying pan that you are prepared to either 'sacrifice' for BBQ use only or scour thoroughly after use, as both will become smoke tarnished.
I've included the recipe on my food blog following a specific request from Krista.
Ingredients (for 2/3 as a side dish)
120g Basmati rice
1 tbs mild olive oil
1 white onion, chopped (@90g)
80g ready to eat dried apricots, sliced in 2mm strips
40g toasted flaked almonds
1 tsp whole cumin seeds
1 tsp ground turmeric
1 tsp curry powder (e.g. madras)
1 tsp garam masala
zest and juice of 1/2 lemon (more to taste)
1 tsp salt
freshly ground pepper
Method
Using the saucepan, pour at least 3/4 litre freshly boiled water over rice, add a good pinch of salt and place over recently lighted BBQ coals (they're probably flaming at this point). When the rice starts boiling, stir once (!) and move to a position where the rice continues to boil for 8 minutes (9 max, otherwise the rice will stick together). Drain immediately and leave to cool in strainer.
Next place frying pan (or wok/paella dish) on BBQ and, once hot, pour in the oil and add the diced onions. Fry and turn until opaque (3/4 mins.) then add the sliced dried apricots, most of the flaked almonds and the cumin seeds. Continue frying for a few minutes before adding the turmeric, curry powder and salt. Combine thoroughly and remove from heat.
You're now in the final stage. Combine the drained rice, garam masala, remaining flaked almonds, freshly ground pepper, lemon zest and juice with the onion mix. 'Toss' lightly (so as not to damage the rice).
Voila - ready to serve with, for example, BBQ'd lamb and a greek salad; grilled fish (sardines/mackerel go especially well); or pork Char Sui... Yum or to continue in the Raymond Blanc idiom 'Superbe!"
Friday 17 May 2013
Chocolate Victoria Sponge Recipe (all-in-one)
This all-in-one chocolate sponge recipe is a doddle to make and delivers great results every time....
.... BUT...
.... To avoid burning out your handheld mixer, I recommend using either a stand mixer (e.g. Kenwood or KitchenAid) or a heavy-duty hand mixer (such as a Dualit) or be prepared to emulate Paul Hollywood's bread dough mixing skills - as it's his recipe that's the inspiration for my chocolate sponge!
First lightly butter 2 deep 20cm loose-bottomed cake tins and base line (be careful on sizing, as I first used standard `Victoria' sponge tins, and ended up with 'mushroom topped' sponges).
Pre-heat the oven to 180ºc/gas mark 4 and soften the butter (either to soft room temperature, or by microwaving for 60 seconds at the 'low'/defrost setting).
Ingredients (in order!!!)
sift together (twice, ideally):
200g plain flour
4 tsp baking powder
30g good quality cocoa
pinch of salt
Add:
230g golden caster sugar
Mix
Then add:
230g softened butter
4 eggs lightly beaten (medium/large - total weight around 230g)
Mix at a low speed until evenly combined (warning - it'll be heavy going!). Stop at the moment the mixture looks even coloured and use a metal spoon to ensure there's no dry ingredients sticking to the base of the bowl.
Divide the mixture between the 2 tins - the pre-greased base will help to keep the liners in place - and smooth, then bake for 25 minutes. At this point (as I have a Rayburn) I turn the sponges and give them a further 5 minutes. The sponges should be golden, slightly shrunken from the sides and feel firm to the touch.
Leave for 5 minutes, then transfer (on their bases) to cool on a wire rack.
Now to assemble!
For me, the essential sandwich layer is raspberry jam or fresh raspberries (@ 100g) with either:
Softened chocolate spread (Whole Earth lightly whipped chocolate or hazelnut spread are both worth a try - 30 seconds, low setting, in the microwave works for me)
or, more traditionally, 150ml whipped cream
Better still, make a chocolate ganache (melt 200g good quality chocolate - for me Green & Black's every time, half milk/half plain in 200g single cream, over a bain-marie. Then allow to cool for a while) and use half to sandwich the sponge and half to coat the top.
End result - GONE IN MINUTES. At least, it is in my household!
UPDATE:
Since publishing, I've discovered Opies Black Cherries with kirsch. AND Wilkin & Sons - Tiptree -Cherry Fruit Spread (sweetened with grape juice concentrate, rather than sugar). Substitute these ingredients for raspberry jam/fresh raspberries in the 'sandwich' and the results are SUBLIME!
.... BUT...
.... To avoid burning out your handheld mixer, I recommend using either a stand mixer (e.g. Kenwood or KitchenAid) or a heavy-duty hand mixer (such as a Dualit) or be prepared to emulate Paul Hollywood's bread dough mixing skills - as it's his recipe that's the inspiration for my chocolate sponge!
First lightly butter 2 deep 20cm loose-bottomed cake tins and base line (be careful on sizing, as I first used standard `Victoria' sponge tins, and ended up with 'mushroom topped' sponges).
Pre-heat the oven to 180ºc/gas mark 4 and soften the butter (either to soft room temperature, or by microwaving for 60 seconds at the 'low'/defrost setting).
Ingredients (in order!!!)
sift together (twice, ideally):
200g plain flour
4 tsp baking powder
30g good quality cocoa
pinch of salt
Add:
230g golden caster sugar
Mix
Then add:
230g softened butter
4 eggs lightly beaten (medium/large - total weight around 230g)
Mix at a low speed until evenly combined (warning - it'll be heavy going!). Stop at the moment the mixture looks even coloured and use a metal spoon to ensure there's no dry ingredients sticking to the base of the bowl.
Divide the mixture between the 2 tins - the pre-greased base will help to keep the liners in place - and smooth, then bake for 25 minutes. At this point (as I have a Rayburn) I turn the sponges and give them a further 5 minutes. The sponges should be golden, slightly shrunken from the sides and feel firm to the touch.
Leave for 5 minutes, then transfer (on their bases) to cool on a wire rack.
Now to assemble!
For me, the essential sandwich layer is raspberry jam or fresh raspberries (@ 100g) with either:
Softened chocolate spread (Whole Earth lightly whipped chocolate or hazelnut spread are both worth a try - 30 seconds, low setting, in the microwave works for me)
or, more traditionally, 150ml whipped cream
Better still, make a chocolate ganache (melt 200g good quality chocolate - for me Green & Black's every time, half milk/half plain in 200g single cream, over a bain-marie. Then allow to cool for a while) and use half to sandwich the sponge and half to coat the top.
End result - GONE IN MINUTES. At least, it is in my household!
UPDATE:
Since publishing, I've discovered Opies Black Cherries with kirsch. AND Wilkin & Sons - Tiptree -Cherry Fruit Spread (sweetened with grape juice concentrate, rather than sugar). Substitute these ingredients for raspberry jam/fresh raspberries in the 'sandwich' and the results are SUBLIME!
Tuesday 14 May 2013
Raspberry, lemon and yogurt cake recipe
This light, fluffy and very moreish raspberry and yogurt cake has its origins in Yeo Valley's tea rooms. Their whole milk natural yogurt is, of course, my first choice for this recipe (when I find it on offer, I also use their butter).
Try this cake while it is still warm, with a dollop of clotted cream and you'll love it - guaranteed!!
I've left their original recipe pretty much untouched, other than adding a few extra raspberries to the drizzle and reducing the amount of sugar used for the cake's 'frosting'.
You'll need a 2 lb loaf tin and, ideally, a suitably sized pre-formed non-stick liner (otherwise use non-stick baking parchment).
Pre-heat the oven to 180ºC or gas mark 4.
Ingredients:
115g softened unsalted butter
225g golden caster sugar
2 large free range eggs
250g plain flour
2 tsp. baking powder
pinch of salt
grated rind of one lemon (juice reserved for 'frosting')
25g ground almonds
100g whole milk natural yogurt (Yeo Valley's if you can find it)
250g raspberries (200g to add to the cake mixture, plus 50g for the frosting)
50g granulated sugar (plus the reserved lemon juice and raspberries)
Cream together the softened butter and caster sugar - as this is a relatively low fat to sugar ratio, 'putting some welly' into this early stage will really pay dividends (a hand held electric beater is ideal for this). Then beat in the first egg - again, beat the egg in thoroughly to achieve a really pale, light mixture.
In a separate bowl, sift together the flour, baking powder and salt, then stir in the ground almonds and lemon zest. Add a heaped tablespoon of this flour mix to the batter along with the second egg and beat until thoroughly combined.
Now tip in the remaining flour mix and add the yogurt. Combine using a light folding action.
Spread around one third of this mix into the bottom of the prepared cake tin, and dot 75g of the raspberries on top, add another third of the mix, smooth this evenly and scatter over another 75g of raspberries (I use the raspberries to level the mixture). Finally add the remaining cake mix and the remaining 50g of raspberries, pressing them lightly into the surface.
Pop into the oven and bake for 45 minutes, by which time it should have risen to near the top of the loaf tin and have a well browned surface. Turn the cake through 180º and continue baking for a further 25 minutes. To stop it over-browning, at this stage, cover with either baking parchment or foil (or place a cold baking sheet on a shelf above the cake). After a total cooking time of around 70 minutes, check that it is baked - it should feel firm when the surface is lightly pressed; if not, return to the oven for a further 5/10 minutes (without the protective foil).
Leave to cool for 5 minutes. Meanwhile prepare the glaze/frosting: in a small pan, gently heat the reserved lemon juice, raspberries and 50g granulated sugar. Stir gently and once the sugar is disolved, crush the raspberries against the side of the pan. Strain this glaze over the cake and, after a further 5 minutes, remove from the tin and leave to cool on a wire rack.
Serve warm, with clotted cream as a dessert, or store in an airtight tin and enjoy a slice (with clotted cream if you have some left!) with an espresso or for afternoon tea.
Try this cake while it is still warm, with a dollop of clotted cream and you'll love it - guaranteed!!
I've left their original recipe pretty much untouched, other than adding a few extra raspberries to the drizzle and reducing the amount of sugar used for the cake's 'frosting'.
You'll need a 2 lb loaf tin and, ideally, a suitably sized pre-formed non-stick liner (otherwise use non-stick baking parchment).
Pre-heat the oven to 180ºC or gas mark 4.
Ingredients:
115g softened unsalted butter
225g golden caster sugar
2 large free range eggs
250g plain flour
2 tsp. baking powder
pinch of salt
grated rind of one lemon (juice reserved for 'frosting')
25g ground almonds
100g whole milk natural yogurt (Yeo Valley's if you can find it)
250g raspberries (200g to add to the cake mixture, plus 50g for the frosting)
50g granulated sugar (plus the reserved lemon juice and raspberries)
Cream together the softened butter and caster sugar - as this is a relatively low fat to sugar ratio, 'putting some welly' into this early stage will really pay dividends (a hand held electric beater is ideal for this). Then beat in the first egg - again, beat the egg in thoroughly to achieve a really pale, light mixture.
In a separate bowl, sift together the flour, baking powder and salt, then stir in the ground almonds and lemon zest. Add a heaped tablespoon of this flour mix to the batter along with the second egg and beat until thoroughly combined.
Now tip in the remaining flour mix and add the yogurt. Combine using a light folding action.
Spread around one third of this mix into the bottom of the prepared cake tin, and dot 75g of the raspberries on top, add another third of the mix, smooth this evenly and scatter over another 75g of raspberries (I use the raspberries to level the mixture). Finally add the remaining cake mix and the remaining 50g of raspberries, pressing them lightly into the surface.
Pop into the oven and bake for 45 minutes, by which time it should have risen to near the top of the loaf tin and have a well browned surface. Turn the cake through 180º and continue baking for a further 25 minutes. To stop it over-browning, at this stage, cover with either baking parchment or foil (or place a cold baking sheet on a shelf above the cake). After a total cooking time of around 70 minutes, check that it is baked - it should feel firm when the surface is lightly pressed; if not, return to the oven for a further 5/10 minutes (without the protective foil).
Leave to cool for 5 minutes. Meanwhile prepare the glaze/frosting: in a small pan, gently heat the reserved lemon juice, raspberries and 50g granulated sugar. Stir gently and once the sugar is disolved, crush the raspberries against the side of the pan. Strain this glaze over the cake and, after a further 5 minutes, remove from the tin and leave to cool on a wire rack.
Serve warm, with clotted cream as a dessert, or store in an airtight tin and enjoy a slice (with clotted cream if you have some left!) with an espresso or for afternoon tea.
Subscribe to:
Posts (Atom)