Snow Topped Spice Cake

This is a really good cake as an alternative to Christmas Cake. It doesn't contain dried fruit, is very soft and light, yet really Christmassy with the spices. I've made it a few times, and each time it has been really successful.

It's a Nigella recipe from How to be a Domestic Goddess.

Snow-Topped Spice Cake

4 large eggs, separated, plus 2 extra large egg whites
125ml vegetable oil
125ml water
2 tbsp runny honey
200g dark muscovado sugar
75g ground almonds
150g plain flour
2 tsps baking powder
1 tsp bicarbonate of soda
pinch of salt
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp all-spice
1/4 tsp ground cloves
zest of 1/2 an orange
100g caster sugar
250g royal icing sugar

Preheat the oven to 180c.
Whisk together the yolks and oil, then add the water, honey and dark muscovado sugar. Add the almonds, flour, baking powder, bicarb, salt, spices and zest, folding in gently. In another bowl, beat the egg whites until soft peaks form and then gradually add the caster sugar. Fold the whites into the cake mixture, and pour into a well buttered 25cm Bundt tin. Cook for 45 minutes, or until the cake is springy on top and beginning to shrink away from the edges. Let the cake cool in its tin on a rack for 25 minutes before turning it out.

When the cake is completely cool, make up the icing. You want it to be pretty thick, or it will disappear into the cake. Drizzle the top of the cake with the icing.

Chocolate Peppermint Brownies

I love the combination of chocolate and peppermint, so I decided to give my regular brownies a Christmassy twist today with the addition of peppermint icing. I had recently bought some paste-style food colouring, and I wanted to try it out, so I combined the two.

I used the Chocolate Brownie recipe in Nigella's How to be a Domestic Goddess which is not on her website, but I imagine any brownie recipe would work. As I don't eat nuts, I leave the walnuts out, and I don't know how well nuts work with peppermint, so I would stick to a plain chocolate brownie.

I then made up plain glace icing, with about 300g icing sugar and 6 tablespoons of hot water. I then added half a capful of peppermint flavouring. I reserved about two tablespoons of the white icing, and spread the rest over the brownies. I then used my red food colouring to dye the leftover icing a candy cane pink, which I piped in stripes across the brownies. To hide my terrible icing, I 'feathered' it using a skewer.

The final combination works really well!

Orange Princess

This pudding - and it is definitely a pudding, rather than a dessert - is based on Queen of Puddings, but is made with oranges rather than the layer of jam. It's really a very simple and economical pudding, being based on breadcrumbs, eggs and milk, and even with the meringue, nicely uses up the whole egg. My recipe is from the Dairy Book of Family Cookery, surely an 80s classic, which I think you used to buy from the milkman. 

Ingredients

300ml milk

1 orange

15g butter

75g caster sugar

50g breadcrumbs (white is best)

2 eggs, separated

1. Heat the milk and butter together, and grate in the zest of the orange. When the butter has melted, stir in 25g of sugar and the breadcrumbs. Stir in the egg yolks.

2. Pour into a buttered 1 pint ovenproof dish. Bake in the oven at 170C for 20 minutes. 

3. Remove from the oven and cover with slices of the orange.

3. Whisk the egg whites until stiff then fold in the remaining 50g sugar. Pile the meringue over the pudding.

4. Brown quickly in the oven. 

Bread making for date night

Since we've had a baby, we have instigated a regular date night. This is an at-home event; we can't have babysitters every week! However, it is really good fun, and allows us to have a child-free time where we can focus on each other.

My husband has added a twist to date night: each night must be themed alphabetically. So last week, he took 'A', and we ate alphabet spagetti, asparagus, artichokes and amaretti biscuits. This week, I took on 'B.' Our menu included Beer and Beef Pie, beans and broccoli, and Baked Alaska. I'll hopefully post about the dessert later.

Our activity was bread-making - well, bread shaping. I made the dough in the breadmaker, and then we shaped our loaves when my husband came home from work. They proved while we put the baby to bed, and then we baked and ate them with our meal.

I egg-washed mine; my husband's rolls are more rustic!

Batch cooking for Baby: Asian Salmon

I discovered Pinterest a few months ago. You can see my boards here. One of the first collections of recipes I found was a link to freezable dinners at What's Cookin, Chicago? This is a really good collection of recipe links which can be organised in advance and put in the freezer for when you need them.

One of the recipes I tried was Asian Salmon. You put the salmon fillets in a Ziploc bag, add the marinade ingredients, and then freeze it. When you're ready to eat it, you defrost it in the fridge, thereby marinading the salmon, and bake in the oven. Easy, but most importantly, delicious. I rarely make recipes where you have to marinade things, because I don't have the time, and I'm not organised enough to sort it out in the morning. 

Of course, you don't have to make this just for the freezer. You can let it sit in the marinade for 20 minutes or so before cooking straight away. You can also make this with frozen salmon, just don't let the salmon defrost before you put it back in the freezer in its marinade.


Asian Salmonrecipe adapted from What's Cookin', Chicago.
2 salmon fillets, skinless and deboned1/2 tablespoon Dijon mustard2 tablespoons soy sauce3 tablespoons olive oil1 clove garlic, crushed

Put the salmon fillet into a Ziploc bag. Add the mustard, soy sauce, olive oil, and garlic. Mix it up a bit, but don't worry too much. Place the bag in the freezer, clearly labelled and dated.
To cook:
Place defrosted marinated fish on parchment lined baking sheet, and bake in the preheated oven for 10-15 minutes, or longer depending on thickness. Remove from oven and allow to rest for 2-5 minutes. before serving. Serve with rice and steamed vegetables.

Batch cooking for baby: Lasagne

My lasagne is okay. Not great or amazing, but okay. I'll post the recipe below, but I thought I'd take the opportunity to link you to Felicity Cloake's Perfect... series that she writes for The Guardian. Ms. Cloake takes a classic recipe and compares versions from across the world, and, perhaps more interestingly, from different food writers. Even if you don't like the original, it makes for fascinating reading.

So, back in November 2010, Ms. Cloake wrote about the Perfect Bolognese. Apparently, white wine, not red, chicken livers and milk are key ingredients for bolognese sauce.

I have always made my sauce for bolognese and lasagne in exactly the same way. However, in November 2011, Felicity experimented with the various components which make up the Perfect Lasagne. Here, she found that red wine, rather than white, was important, and, interestingly, a white bechamel, with parmesan added on the top, were the keys to the perfect lasagne. The chicken livers stayed. I have to admit, I haven't tried making either bolognese sauce or lasagne with chicken livers yet.

This is what I would call an 'everyday' lasagne. Lasagne is a brilliant family dish, and pretty much guaranteed to make my husband happy, if it's served alongside some salad and perhaps some ciabatta bread. However, an authentic lasagne takes hours to cook, and I didn't have that much time. This probably takes about an hour, start to finish.

My Lasagne Recipe


Ragu sauce
1 carrot
1 onion
1 stick of celery
2 tbs Olive oil
3 cloves garlic
500g minced beef
3-4 rashers bacon
1 tbs tomato puree
2 tsp Italian herbs
Optional: Mushrooms and peppers if you want to up the vegetable content
2 tins tomatoes
Red wine if you have it
Worcester sauce
Seasoning

Bechamel Sauce
50g butter
50g plain flour
600ml milk
Nutmeg
200g Cheddar cheese or a mixture of cheddar and parmesan

9-10 sheets of dried lasagne pasta

1. Chop the carrot, onion and celery very finely. Fry in olive oil gently in a large saucepan, to soften rather than colour. Add the garlic, crushed. When the vegetables are starting to soften, add the minced beef in small pieces, allowing them to break up and brown. Add the bacon, chopped into small pieces. Add the tomato puree and italian herbs and stir well. At this point, if you want to add mushrooms and peppers, chopped fairly small, do so.

2. Add the tinned tomatoes to the saucepan, along with 100ml of red wine, and worcester sauce to taste. Season generously, and let simmer while you get on with the bechamel sauce.

3. Melt the butter in another saucepan over a medium heat. When it has melted, turn the heat down, and whisk in the flour. When the butter and flour are smoothly combined, add in the milk, gradually, and whisking all the time. When all the milk is incorporated, turn the heat up and bring to the boil, allowing the mixture to thicken. Keep whisking all the time to avoid any lumps. Grate the cheese and stir it inot the sauce. Grate some nutmeg over the sauce.


4. Arrange the lasagne in your dish. The best way I have found is to have a third of the meat sauce, then a layer of pasta, then a layer of the white sauce. Repeat this, so that you have a layer of sauce left over at the end to finish it off. 


5. Bake in an oven at 200 C for around 40 minutes. Serve with salad and ciabatta bread.


Freezing notes: I assembled this in 3 small dishes and cooked them for around 20 minutes each. To cook for eating, defrost and then cook in a hot oven for 25 minutes.

Batch cooking for baby: Salmon and Dill Potato Bake

We're expecting a baby in August. We're also having our kitchen completely redesigned and re-fitted. All of this upheaval, not surprisingly, turns my mind to meals. I'm quite good at meal planning now, but I also know how invaluable it can be to have something convenient stashed away in the freezer, ready either to be cooked from frozen, or defrosted without any additional preparation needed.

I've done a fair amount of cooking now, and the freezer is gradually being stocked up. So I thought I'd collect some of these recipes together.

This was adapted from a recipe from deliciousmagazine.co.uk, and the first batch was absolutely delicious.

Salmon and Dill Potato Bake


Ingredients:

4 skinless salmon fillets
600g potatoes
200g baby spinach
1 onion
1 lemon
50g butter
50g flour
500ml semi-skimmed milk
15g dill

Method


Peel and slice the potatoes. Put them in a large saucepan of cold water and bring to the boil. Allow to boil for 10 minutes. Drain and set to one side.

Chop the salmon fillets into small chunks. Chop the onion, and combine in a bowl with the salmon. Wilt the spinach, by pouring boiling water over a colander full of the spinach. Drain well, and add to the salmon and onion. Zest and juice the lemon and add to the salmon mixture.

Make a white sauce, by melting the butter and then whisk in the flour. Cook for one minute, stirring well. Gradually add the milk a little at a time. Bring to the boil, whisking, and allow the sauce to thicken. When the sauce has thickened, add the dill, finely chopped.

Pour the sauce over the salmon mixture and stir gently to combine. Transfer to an ovenproof dish - I used the foil take-away style dishes from the supermarket.

Layer the potatoes on top of the salmon mixture. You can freeze the dish at this point. To cook, make sure the bake is thoroughly defrosted, and dot the potatoes with butter. Bake in a preheated oven at 200C, for 45 minutes, or until piping hot throughout.