Recipe book roulette, week 1 – 10

I don’t, generally, do New Year’s Resolutions.

I think I went for about a decade of saying ‘to quit smoking’ every time I was asked during that first day back at school/work conversation people always have. But people soon sussed I was cheating/not taking it seriously as I don’t smoke anyway.

But like usual, I digress.

My point is this year is different, and I have made a slightly different resolution to go with it. The plan is to cook a new meal from one of our recipe books every week.

12953144_10154077031966484_264242799_o

And so far, we’ve loved it.

We both enjoy cooking so have been taking it (mostly) in turns. And we’ve both served up highlights for me – my personal one being tackling, triumphantly, a crab soufflé.

While my partner’s plates of Jamie Oliver’s super squid, feta and (veggie) chorizo with mint cous cous make me smile just thinking of them. Mostly because it was delicious and just minutes after his elaborate marriage proposal was revealed.. but I might have to come to the latter another day.

Time for food..

12970371_10154077012671484_515514617_o

^ The aforementioned cous cous dish.

12970136_10154076996721484_163641016_o

^ A close up of the crab and ketchup souffle from One by Florence Knight

This slideshow requires JavaScript.

We are trying to score them as we go, more to keep track than anything, which can be seen HERE on my Instagram.

I strongly recommend it, we just try to plan ahead – pimp the shopping list – and make it on a weekend so we have more time (usually for the washing up).

Maybe I should have started making resolutions a while ago?…

Danish rye bread cake – tastes nicer than it sounds

As my previous post – HERE – reveals May’s ‘diary’ themed cake club meeting saw people share baby news and an insight to busy lives.

While I used it as a chance to recreate an unusual bake I’d eaten when I met Danish Vikings – I would promise my life isn’t always that random, but my job as a feature writer often helps ensure it is.

Anyway. This was it.

ipp

I know. It doesn’t scream Vikings. There’s no long boat, or horns (the latter of which I learnt was a lie anyway) but I promise it did have links to the historic troublemakers.

With the recipe for the Viking crumble cake being sent to me by the lovely Mrs Jesper Lynge.

(He looks like this)

Picture by BrknRib Photography

Picture by BrknRib Photograph

She plaited his beard at one point and it was hilarious, but that is neither here or there.

Hisilicon K3

For the Viking Crumble Cake, you’ll need:

100g (Danish) rye bread
100g finely chopped hazelnuts
6 eggs
200g cane sugar
1 tsp baking soda
Jam, whipped cream and roughly chopped chocolate (for filling)

Start by buttering your chosen tin(s) – I split it into two that I usually use for Victoria Sponges – and prehead the oven at 200oC.

I didn't have a blender..

I didn’t have a blender..

Method

  1. Blend 100g (Danish) rye bread with 100g hazelnuts.
  2. Beat up 6 egg yolks with 200g cane sugar.
  3. Beat the egg whites until stiff.
  4. Mix the blended ryebread and hazelnuts with 1 tablespoon of baking soda.
  5. Mix the blended rye and nuts with the egg yolks
  6. Carefully stir the egg whites in the mix
  7. Put the cake mix in a buttered springform pan sprinkled with sugar
  8. Bake in the oven for 7-8 minutes at 200 degree Celsius
  9. Slide the cake in two cake layers
  10. Put jam and whipped cream on top of the first cake layer
  11. Put the next layer on top of the cake and cover with whipped cream and chopped chocolate

It was a weird process, but the result is actually pretty yummy. The rye and nuts make for a great sponge which balances the sweetness of the toppings.

Hisilicon K3

Umm.. appetising! 

Leftovers make good trifles

Leftovers make good trifles

Feeling nippy – Chichester Clandestine Cake Club

Fridge and freezer cakes were made possible in November thanks to a bespoke, and beautiful, kitchen shop playing host.

I took the chance to do something that had been on my list for a while – make ice-cream!

Banana and peanut ice-cream to be exact, with those two ingredients both the description and the full recipe.ipp ippipp

 

 

 

 

It’s as simple as one – freeze slice bananas. Two – blend them. Three – and a spoonful of peanut butter (optional).

I then sandwiched a banana loaf with it, spreading melted chocolate on each slice to make sure it didn’t go soggy.

ipp ipp ipp

 

 

 

 

 

Before allowing to set back in the freezer.

ipp

Other creations were arguably more glamorous.. but all were tasty.

ipp ipp ipp

 

For a full recap of our 2014 cakes – click HERE

A savoury turn at Chichester Clandestine Cake Club

I can only go too close to savoury before I have to drizzle honey on top of it. And that was shown with my pear, honey and goat’s cheese cheesecake  creation for October’s Chichester Clandestine Cake Club. (September’s was cancelled) ippipp

I was pretty chuffed with the outcome

ipp   Cheese, understandably, played a part in the other bake too. Including one with onion, one with bacon.. ipp ipp

A giant’s picnic – Chichester Clandestine Cake Club

As a writer I try not to have ‘favourite’ articles, as a cake club organiser I try not to have favourite meetings.. but August’s is most definitely up there.

First of all the setting was quite spectacular.

IMG_20140820_194008

On the rooftop terrace of Office Flex.

And the picnic theme had clearly sparked inspiration..

ipp

 

 

This slideshow requires JavaScript.

The sandwich was my offering

Birthday cakes for Delia Smith

June’s Chichester cake club fell on the 18th, aka Delia Smith’s birthday and so the theme was set.

ippWe could bake anything, as long as the recipe belonged to the Queen of home cooking.
The results were brilliant, obviously. I chose the banana chocolate chip slice..cake.. which I’ve already made since as it is both really easy and really delicious.

Less of a batter and more of a crumble it did scare me before going in, but it turned out beautifully and served still warm from the oven with a scoop of vanilla ice-cream it managed to keep some of my male friends quiet which is always a good test of success.

Before oven

Before oven

After

After

This is the gang..

ipp

And here’s a collection of other bakes from the night..

ipp ipp ipp ipp ipp

 

Three servings of Chichester Clandestine Cake Club

Grab a spoon!
It’s a much overdue cake club update spanning March to May, from boozy bakes to “something missing” with a bit of Easter in the middle for good measure.

March ~ Boozy bakes and other tipples
ippThis month saw we serve up, fittingly, a bit of a tipsy looking Butterbeer cake.
Inspired by Harry Potter and helped by butterscotch Angel’s Delight (yes really) thankfully it tasted better than it looked..

While my mum dished up a delicious Pina Colada which was made up of more pineapple than cake..

ipp

Our resident sweet shop owner (every cake club should have one) served up a cherry cola extravaganza (below left) and to wash it around was this zesty lemonade number… Thanks to Wests for playing host!

ippipp

Then the Easter bunny paid us a visit.. something I took quite literally for my April bake.
ippIt was carrot cake.. of course. And I’ll upload a step by step for the bunny bum form at some point.
Other treats he brought us included everything from the traditional to the mini egg masterpiece.
Thanks to The Bell Inn for looking after us.
ipp

For May we marked the club’s 2nd Birthday with a trip to Marco’s and a game of “what’s missing.”
The theme was inspired by the growing number of alternative recipes around from gluten free to vegan, so anything was possible, as long as something was missing…
I went flourless with this raspberry and chocolate number topped with crunchie crumbs.
ippAnd, much like the dairy free number I made a little while ago it probably tops the list for bakes I have been the most chuffed with – which is no mean feat if you know what a critic I am! Even the chef came out for a sample and a thumbs up from him was good enough for me : )

ipp

Jan was also up to it again, after her tomato soup cake surprise, we had this beauty above. The hidden ingredient? Mash potato. While lovely Lucy treated us to dairy free vanilla, and the first outing of her heart silicone mould.
ippRight… with our next meeting tomorrow, celebrating everything Delia Smith (the date falls on her birthday) I better get a move the oven on!
We are always welcoming to new members (and more cake) so please check us out – http://clandestinecakeclub.co.uk/groups/chichester/ – it’s once a month, usually the third Wednesday, and such tasty fun!