I have been having some wonderful food adventures over the last month – so wonderful I have forgotten to write about them. I am also pleased to announced that I have got me a full time job (hooray!) so I imagine I will cook less exciting food but maybe eat out a little bit more. Continue reading →
THIS IS SO DELICIOUS! Inspired by the finale of Breaking Bad, I decided to make a chocolate cake with some blue sugar sprinkles. I followed a recipe from the Australian Gourmet Traveller – Chocolate book for a White Chocolate Mousse Cake – a dense chocolate cake filled with white chocolate mousse. It didn’t work. I was impatient and didn’t let the mousse set properly and it just fell apart. So I made this instead. This resulted in not so much as a nice chocolate cake with a cheeky bit of edible ‘crystal meth’ sprinkled on top, but a mountain covered in snow and ice.
Last week I went to a cool forest just outside Cambridge to help Joe record some sounds without the background noise of traffic ever present in the city. On our little excursion I picked some of blackberries. Unfortunately I had not prepared for blackberries and thus had limited means of carrying them home, so the crumble I made only actually served three. I have doubled the quantities for this recipe, but the images show scaled down version. My next door neighbour has an apple tree that might as well be in our garden, so I picked a few apples from there and decided to make this crumble. The nutty crunch was really exciting and the paprika really helped to bring the fruity flavours alive. A classic autumn recipe with a twist.
This is the first pub I went to after moving to Cambridge. In fact it was the day we moved in and I was exhausted from packing at the other end for the last 3 days, driving the 100 miles from the south to the east and unloading in our new home. So I wanted a BIG meal, and I got a big meal.
This recipe was born out of leftovers and we ended up enjoying it more than the meal I made the night before! I had made Onion Cannelloni from Aldo Zilli’s “The Zilli Cook Book” and consequently had a huge amount of half caramelised onion left over. I used this to form the base of my soup along with some basil donated by a friend. I made the bread with a Lidl ciabatta bread mix. I think ciabatta was a bit of an odd bread mix to sell as it inevitably would never work properly, but it was still very nice.
On Saturday we had our friends Sam and Zoe over for dinner. I decided to cook this because it went so well last time I made it for my parents. We bought a second tagine for the occasion from TK Maxx, because our usual one can only really stretch to three people and it’s just not the same in a casserole dish. The meal was enhanced by Zoe’s fresh bread and by following it with Sam’s not quite set summer pudding. I will have to get that recipe off him and put it on here at some point….. Goes well with red wine or rum, lime and ginger beer.
I think it’s safe to say that I am more of a cook than a baker. Probably because I cook every day. However, this cake was really nice, and in many ways I approached it the same way as I would savoury food. The sponge recipe is just a standard sponge, if you know a better one, by all means use that – this is more about the flavours.