Category Archives: tea time

Seeded loaf (Preparation time: +4hrs)

Making bread maybe a slow process but once it is baked and you cut the first slice it is incredibly satisfying.  I have recently taken to making the dough up just before I go to bed and placing it in the fridge to rise very slowly overnight.  When I get up in the morning I take it out of the fridge and let it warm up for about an hour before knocking it back and shaping it for its second rise, which means I have fresh bread in time for a late breakfast

Aside from making sure that your bread has sufficient time to rise one of the most important things when you make the bread is how you shape it before placing it in the tin.  I will freely admit that there have been many occasions where I have rushed the shaping and ended up with a hollow loaf.  My tip it make sure that you knead the dough properly before the second rise and make sure that it malleable and supple enough to easily shape then slowly and carefully work the dough into the shape that you need for your tins.

If you haven’t made bread before do give it a try! It is a very straightforward process and kneading the dough can be hugely therapeutic especially if you have had a tough week.  If that isn’t enough incentive then just think about the smell of freshly baked bread wafting through your house and being able to eat the loaf when it is still warm from the oven – heaven!!

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Mince pies using sweet shortcrust pastry (Preparation time: 1.5hrs)

I was chatting to my housemate about making pastry the other day and she was telling me of a Hawksmoor pie recipe that used both eggs and suet in the recipe and it dawned on me that this would be a great way to make sweet shortcrust.  By making the pastry with suet it made the pastry beautifully light and more flaky than crumbly.

The concept of using two types of fat to make the pastry is not a new one, growing up the Delia Smith recipe that I used to follow for mince pies used equal amounts of butter and to make the recipe.  However I have found the in using suet you get a far better distribution of fat throughout the pastry which gives it a marbled look when rolled out and it helps to turn the pies a beautiful golden brown colour during cooking.

Now to the mincemeat aspect of this pie – there is absolutely nothing wrong with using shop bought mincemeat!  This is exactly what I do however I like to ‘pimp’ it up a bit by adding chopped walnuts, cranberries, glace cherries, plump sultanas and brandy.  So if you have some dried fruit or nuts in you cupboard that you would work chuck it in, not only will it add to the flavour it will add to the texture of your pies.  Enjoy!

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Apple breakfast pancakes (Serves: 3/4 – Preparation time: 30 minutes)

If you are having friends over for brunch, or if you are looking for something simple to cook with your kids for breakfast that is simple and tasty then this is a great little recipe!  Cooking pancakes should be straightforward and fun – if a little messy…

These pancakes are very similar to drop scones, they should be relatively small, about 10 cm in diameter making them very quick to cook.  I would highly recommend using a non-stick frying pan that has been lightly oiled when making this recipe.  If you use too much oil the pancakes will simply absorb the oil as they cook.  My tip for oiling the pan is to pour a little vegetable oil onto a piece of kitchen towel and then grease the pan all over, rather than pouring the oil directly into the pan.  Also it is always worth doing a small tester pancake to make sure that you pan is hot enough before starting to cooking the pancakes in batches.

The ‘filling’ of the pancakes is a classic combination of apple and cinnamon.  As they cook your kitchen will be filled with the a lovely fragrance that I always associate with autumn and crumbles.  The syrup adds a sweet and sharp element to the dish that makes the pancakes particularly moreish as they soak up the juices.  These pancakes are best served straight from the pan – if left too long they will start to dry out.

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Lemon posset with lemon and pistachio shortbread

Today’s recipe is for a super easy pudding!  Both parts to this recipe take less than 10 minutes to prepare.  If you are a fan of lemon you are going to enjoy this pudding.  So what is a posset? Well put simply – it is a velvety creamy rich pudding made using just three ingredients and is genuinely something anybody could make!

Shortbread makes the perfect accompaniment to this pudding.  Again for those of you that lack confidence in the kitchen shortbread is very simple to prepare, provided that you have a set of scales, a large bowl and a baking tray.  I find that making it by hand is just as quick as using a food processor just with less washing up!  If you are having friends over for a cup of tea or coffee and want to be able to offer them something to nibble on – this shortbread is a goer as it can be prepared, cooked and on the table in 30 minutes.

If you don’t have pistachios, don’t fret – either leave them out, or, if you have some other nuts or dried fruit available use that instead.  I am a firm believer in making use of what you have!

I hope that you give this recipe a try and enjoy it as much as I did.

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Spiced apple cake

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This has been a weekend of cooking with seasonal food.  Today’s seasonal ingredient was apple, more specifically Russet apples.  I was very fortunate to be given a huge bag of Russets by a friend when I went to visit her at her family’s farm outside of London and I have been slowly using them up over the course of the last couple of weeks.   Russet apples are good to cook with as they tend to hold their form which is great if you bake them in a cake and have a wonderful tangy flavour.

This afternoon I used some of the apples to make a spiced apple cake.  I used a combination of fresh and dried spices to make this cake, simply because I have fresh ginger in my fridge at the moment however using all dried spices in the recipe would be fine and if you can’t get your hands on Russets, then use any other variety of tangy eating apple to make this cake.

This cake is great for afternoon tea, however I would also say that it would also make a fantastic pudding served with some cream or crème fraiche.  This cake has a lovely warmth from the spices, but the overriding flavour comes from the tanginess of the apples.  This recipe is well worth a try -enjoy!

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Spiced Apple cake

Ingredients:

  • 3 Russet apples (peeled, cored and sliced)
  • Juice of ½ a lime
  • 3 tbsp honey
  • 1” fresh ginger (peeled and finely grated) (If using dried ginger use 1 tsp)
  • 150g soft margarine
  • 100g caster sugar
  • 3 eggs
  • 175g plain flour
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 1 tsp vanilla essence
  • 1 or 2 tbsp milk
  • Icing sugar for dusting

Steps:

  1. Preheat your oven to 170C Fan.
  2. Line the base of a 20cm cake tin with baking paper.
  3. Spoon the honey into the cake tin and spread around the base of the tin.

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  1. Prepare the apples then place in a bowl with the lime and ginger and mix together gently.
  2. Place the apples carefully in the base of the tin in a decorative fashion.
  3. Prepare the cake batter using the ‘all in one’ method. Place the margarine, sugar, eggs, flour and spices in a bowl.  Using an electric whisk beat the mixture together until you have a smooth thick batter with a consistency of clotted cream (use the milk to loosen the batter as needed).
  4. Pour the batter into the cake tin and level it out gently using the back of a spoon.
  5. Place the cake in the oven and bake for 35-45 minutes or until a skewer comes out clean when inserted into the centre of the cake.
  6. Once cooked, remove the cake from the tin and place on a wire rack to cool.
  7. Just before you serve the cake sift over a little icing sugar.

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Chocolate brownies

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I’ve had a couple of dinner parties lately mid-week and I’ve found that the best way to stay stress free is to do as much preparation in advance as possible, consequently, last Sunday afternoon, when I returned home from sailing, I made brownies.  They didn’t take long to make and were prepared and cooked in under an hour and made enough to feed 16 people for pudding comfortably.

I have read a lot of recipes that say you must use the very best chocolate when making brownies, however, I have found the cheap and cheerful chocolate from supermarket works really well and as such I’m disinclined to splash out on ridiculously expensive chocolate.  I would recommend trying different types of chocolate to see what works best for you and what you prefer.  My personal preference is anything with 70% or more cocoa.

What makes these brownies stand apart from others that I have made is that they are wonderfully gooey in the middle whilst retaining a slight crust. They are a perfect amount of decadence to finish off a meal.  I tend serve with a mixture of summer berries and either ice cream or soured cream depending on what I have available, but they are also excellent on their own.

Chocolate Brownies (makes 32)

Ingredients:

  • 200g dark chocolate
  • 200g butter
  • 3 large eggs
  • 200g granulated sugar
  • 1 tsp vanilla essence
  • 50g white chocolate (roughly chopped)
  • 50g walnuts (roughly chopped)
  • 50g cocoa powder (sifted)
  • 85g plain flour (sifted)

Steps:

  1. Preheat your oven 180C / 170CFan.
  2. Line a 20cm square cake tin.
  3. Melt butter and dark chocolate in a bowl above a saucepan of barely simmering water.
  4. Whilst the chocolate and butter are melting, whisk eggs, sugar and vanilla until trebled in volume.
  5. Pour in the chocolate mixture and continue to whisk until fully combined.
  6. Then gently fold in flour, cocoa, walnuts and white chocolate.
  7. Pour into the pre-prepared tin and bake in oven for 20-25 mins. Remove the brownies from the oven when they have a slight wobble but a firm crust.
  8. Leave to cool completely in the tin, once cool cut into roughly 32 triangles.
  9. Dust with icing sugar and serve.

Note:  These brownies keep for over a week if stored in an airtight container in a cool place.

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Lemon cake with mascarpone icing, lemon curd and summer berries

photo 2With my brother’s wedding fast approaching I thought I had better try out another cake idea that I have had for his wedding.  As it was my birthday and it is tradition at work to bring in cake I thought I would take the opportunity to try this cake out on a lot of people.  In the end I think around 40 people ended up trying the cake with a number of people sneaking back for seconds…

As I mentioned in an earlier blog (An idea for a wedding cake) my brother and his fiancé have decided to have a “bake off” at their wedding and are encouraging their guests to bring a variety of baked goods.  It is my understanding that the cakes will be judged on both creativity and presentation.  At the moment I am thinking that this is going to be the cake that I bake as I think will all the colours of the summer berries it is visually very pleasing, however, I think that I am going to have to make a few refinements to the cake to make it more structurally sound as ideally I would like to make the cake several tiers higher.

I ended up icing and decorating the cake at work as I could not face the idea of taking the finished cake onto the London underground.   I popped into the work canteen at around 8.30am and put the cake together within about 10-15 minutes.  All in all it was a stress free process as the beauty of this cake is that is does not matter how messy the cake looks after you have iced it because the berries will cover any mishaps that you may have.

So, why do I think that this is going to be the cake that I make for the bake off?  Well, as the wedding is at the end of August and we are all crossing our fingers that the weather is going to be lovely, I felt that a light cake that has a beautifully creamy filling which is countered by the sharpness of the lemon curd and summer berries would be the type of cake that people would want to eat.  However, we shall just have to wait and see how it turns out.

I would definitely say that this is a cake to try.  If you do not want to make such a large cake, then halve the recipe and bake the cake in a 10″ tin and you will have a lovely cake for either afternoon tea or a summer pudding that your guests will love.

photo 1Lemon cake with mascarpone icing, lemon curd and summer berries

Ingredients:

For the cake:

8 eggs
400g soft margarine
350g caster sugar
400g self raising flour
zest of 2 lemons
1tsp baking powder
1-2 tbsp milk

For the mascarpone icing:

250g mascarpone
150g- 200g icing sugar
zest of a lemon

For the filling and toppings:

1-2 heaped tbsp lemon curd (per layer of sponge)
1 punnet strawberries
1 punnet blueberries
1 punnet blackberries
1 punnet raspberries

Steps:

1. Preheat oven to 170C and line a 10″, 8″ and 6″ round cake tin with baking paper.

2. Beat together in a bowl the soft margarine and sugar until light and fluffy.

3. Add the eggs, flour, zest, baking powder and milk, then beat together using an electric whisk for 1-2 minutes.

4. Divide the cake batter up between the 3 tins and bake for around 15-20 minutes for the 6” and 8” tins and 35-45 minutes for the 10” tin or until a skewer comes out clean when inserted into the centre of the cake.

5. Leave to cool completely before cutting each of the cakes in half.

6. Make the mascarpone icing by beating the mascarpone in a bowl until soft, add the lemon zest and a little of the icing sugar at a time until you get a consistency of a smooth butter cream.

7. Place one half of the 10” sponge onto a plate then smooth over a little of the mascarpone icing, add 1-2tbsp of lemon curd on top and smooth over with a palette knife. Repeat the process until all of the sponges are stacked on top of each other. (Make sure you don’t use all of the mascarpone icing as you will need some left over to act as the glue to stick the fruit on the cake.)

8. Once the cake is stacked up, then spread the remainder of the mascarpone icing all over the cake before decorating with the berries.

Tip:  If you want to make the cake more special decorate with roses and sprigs of mint interspersed between the berries!