Chocolate Rum Cake

No and Yes

Okay I am really not impressed with this cake recipe.  I followed it to the letter, but the outcome was not what I expected.  I had to double everything because I believe that any recipe which includes rum needs to celebrate the rum.  The cake was too bitter and the best part of the recipe was my addition which was the rum sauce.  To be honest I am being a little harsh as the cake was not that bad.  Nonetheless when it comes to rum recipes it is very important to know when to say no and yes.  Sometime more is better and sometimes less is more.  As Jack Sparrow so rightly said “Where’s the rum!”

This recipe was unfortunately adapted from Mary Berry’s Baking Bible (BBC Books, 2009).  Damn Mary you need to come with me to Barbados to taste the magic!

Ingredients:

Cake:

400g plain chocolate, 200g butter, 6 eggs (separated), 200g dark muscavado sugar, 100ml dark rum, 150g self raising flour, 100g ground almonds.

Filling:

450g milk chocolate, 3 tsps apricot jam, 200g butter, 50g icing sugar.

Saucy Thingymabob:

175g milk chocolate, 175g white chocolate, 150ml double cream, 100g butter, 2 large egg yolks, 2 tbsps rum, 50g walnuts, 20g dried fruit (soaked in 10ml rum and 2 tsps honey).

Method:

1. Prepare 4 small 18 inch cake tins. Pre heat the oven to 180 degrees C.
2. Melt the butter with chocolate in a large pan.
3. In a large bowl beat in the egg yolks with the sugar.
4. Add the rum then the butter and chocolate.
5. When everything is mixed well sift in the flour and ground almonds.
6. Whisk the egg whites until the first peaks form.
7. Fold in the egg whites.
8. Divide the cake mixture into the tins.
9. Bake for 30 minutes.
10. Cool the cakes on wire racks.
11. When the cakes are cool beat the filling ingredients together in a bowl and layer the cakes with the filling but spreading the filling in the centre.
12. For the sauce melt the chocolates and beat in the butter and 140ml of the cream.
13. Add the egg yolks and rum and then heat in a pan.
14. Pour this over the cake.
15. Beat the rest of the cream until thick.
16. Pour this over the top of the cake and decorate with walnut halves and rum soaked dried fruit.

Butternut Rice

Safiya’s Wonders

I cannot wait until I get the opportunity to explore the Caribbean.  Until then I can only dream and imagine what it would be like to enjoy all of the delights the wonders waiting for me have to offer.  A talented chef roamed the Caribbean learning more about the cuisines part of his heritage and he was so incredibly lucky and he knew it.  He passed on a great deal of exciting ideas, he encouraged me even more to find my own paradise.  I made this pumpkin rice but I enhanced it by including some wonderful spices which are commonly used in the island of Antigua.  I love to make exciting new rice flavours.  It is only a matter of time before I venture out into the world gathering ideas for my ultimate projects.  This rice is amazing.

This recipe’s creation started from Caribbean Food Made Easy with Levi Roots (Octopus Publishing Group Limited, 2009).

Ingredients:

1/2 a medium butternut squash, 5 sprigs of thyme, salt, 450g basmati rice, 15g butter, 1 tsp nutmeg, 1/2 tsp mixed spice.

Method:

1. Boil the squash in salted water.
2. When boiled peel and mash up.  Set aside.
3. Pour the rice into a saucepan and wash it with cold water to remove any extra starch.
4. Fill it with water with about an inch of water added to the top.
5. Sprinkle a dash of salt over the rice.
6. Bring the rice to the boil.
7. Cover and let simmer for 45 minutes until the rice has cooked and the water has evapourated.
8. Mix 15g of butter into the rice.
9. In a large dish gently fold the rice and squash together.
10. Mix int he thyme, nutmeg and spice.
11. Season to taste then serve.

Chilli, Cheese and Sweetcorn Muffins

Hot Bakes

These bakes were unique and very enjoyable.  They were immediately a hit with my mum.  I had been looking forward to cooking them for a while and I was glad that I finally got the opportunity to cook them.  I loved the light texture of the muffins and the kick of chilli made every bite feel as though the ingredients were playing with my taste buds spontaneously.  Oooooo cheese and chilli tastes good.

This recipe was adapted from The Hummingbird Bakery’s Cake Days (Harper Collins Publishers, 2011).

Ingredients:

5g unsalted butter, 1 large onion (peeled and chopped), 1/2 tsp mixed herbs, 300g plain flour, 1 tbsp baking powder, 1/2 tsp bicarbonate of soda, 1/8 tsp salt, 250ml skimmed milk, 2 large eggs, 85g unsalted butter (melted), 100g mature cheddar (grated), 100g tinned sweetcorn (drained), 1/2 tsp chilli flakes, 1 tsp cayenne pepper.

Method:

1. Melt the 5g of butter in a frying pan.
2. Add the onions and fry until soft.
3. Sift the flour, baking powder and bicarbonate of soda into a large bowl.
4. Mix in the mixed herbs.
5. Mix the milk with the eggs.
6. Make a well in the centre of the flour.
7. Pour the milk and eggs into the middle of the flour.
8. Mix together.
9. Mix in the butter.
10. Mix in the cheese, sweetcorn, chilli flakes and cayenne pepper.
11. Pre heat the oven to 170 degrees C.
12. Divide the mixture into 12 muffin cases lined in a muffin tin.
13. Bake for 30 – 35 minutes until browned on the top and cook through.

Chestnut and Apple Stuffing

Yeah Boy!

I’m just great at stuffing.  It’s not a fluke.  Every stuffing I have made has been worthy of a feature in the ‘Fresh Prince of Bel Air Holiday’ episodes. I know it is not a good thing to blow your own trumpet but I was having a really tough day.  So for all the young women that have been hurt by a stupid guy stuff that chicken like you would stuff a pie. Yeah Boy!  Chestnut and apple stuffing with a Bajan veggie twist.

This recipe was adapted from God Housekeeping’s 101 Quick Festive Recipes and Ideas (December, 2012).

Ingredients:

40g butter, 1 large onion (finely chopped), 2 apples (peeled and chopped), 145g water chestnuts (drained), 40g quorn mince (cooked), 50g walnut halves (chopped), 1 handful of fresh thyme, 1 large egg, 150g homemade breadcrumbs (made from seeded batch bread).

Method:

1. In a small pan heat the butter and gently cook the onion for 10 minutes until soft.
2. In a large bowl mix all of the ingredients including the cooked onions.
3. Place the stuffing into a oven proof dish and cook for 30 minutes at 190 degrees C.

Sunday Chicken

Naughty Chickens

I have always been at war with chickens.  Ever since I “accidentally” killed one in Barbados I swear chickens have always been out to get me.  So I eat them. I let them know who is boss.  Even though chickens can be naughty and down right annoying, I love them.  This makes no sense but bare with me.  I have to cook good chicken.  Why? Because it is the least I can do.  It is like Tom and Jerry.  Tom thinks Jerry is annoying, but if caught would still respect Jerry and would be lost without him.  Just eat the damn chicken!

This recipe was adapted from Good Housekeeping (May, 2013).

Ingredients:

1 garlic bulb, a handful of fresh thyme sprigs, 50g butter softened, 1 medium chicken, 2 lemons, 500g baby potatoes (halved), 1 tbsp plain flour, 300ml chicken stock, 2 tbsps caramelised onion chutney.

Method:

1. Crush the garlic bulb and them set half aside.
2. Mix the garlic with 2 tbsps of thyme springs and the butter.
3. Rub this into the skin of the chicken.
4. Quarter one of the lemons and insert this into the chicken.
5. Season and roast for 45 minutes at 190 degrees C.
6. Quarter the other lemon and add this to the pan with the other potatoes.
7. After another 45 minutes remove the chicken from the oven ensuring that it has properly cooked.
8. In a saucepan heat the chicken stock, a tbsp of fat from the chicken, the flour and chutney.
9. When thickened serve the gravy with the chicken and potatoes.

Sweet Potato Puffs

Crazy in Doubt

I was making a flan and I had a lot of the mixture left over.  I had puff pastry and all of my instincts were telling me to make these amazing puffs but for some strange reason I kept doubting myself.  I should have known better.  When you doubt yourself in the kitchen it really does affect your cooking ability.  I was making a lot of mess, panicking and my hands were shaking.  When I removed the puffs from the oven the nerves still remained and the tension was unbearable.  Finally I encouraged myself to take a bite of the warm buttery flaky pastry with the sweet creamy filling .  I was delighted and annoyed at myself for doubting my abilities.  The puffs were so lovely.  I think that I was having a bad day… to be honest the day did not get any better but just knowing I made something lovely was a joy for that moment.  I cherished it, like my tummy cherished that lovely morsel.

This recipe was transformed from Morrisons Magazine (January/ February 2013).

Ingredients:

450g sweet potatoes (cooked and mashed), 150g sweetcorn (drained), 100g cream cheese, 1 egg, 50g butter, salt, white pepper, 3 tsps fresh thyme, 3 tsps herbs de provence, 2 tsps basil, ready roll puff pastry, green olives.

Method:

1. Mix the sweet potatoes, sweetcorn, cream cheese and egg in a large bowl.
2. Melt 40g of the butter and mix into the sweetcorn mix.
3. Season with the salt and pepper then add the herbs.
4. Divide the puff pastry into chosen shapes and place a few spoons of the sweet potato mixture inside.  Seal the puffs.
5. Melt the rest of the butter and brush over the tops of the pastry.
6. Cook in the oven at 180 degrees C for 35 minutes.
7. When the pastry has cooked serve with olives.

Sweetcorn and Sweet Potato Flan

Closer to you

I listened to a radio programme which explained that doing certain activities which remind you of a person you have lost is a good way to get over their passing.  When I was making this flan to help me get over my loss I started to realise the presenter was speaking a load of bull.  However, I made something which tasted fantastic and beating the dough helped me to take out my anger.  I created a lovely flan made with sweet vegetables and a cheesy topping, based on a flaky wholemeal pastry.

This recipe was adapted from Vegetarian Cooking (Coombe Books, 1993).

Ingredients:

75g soft margarine, 175g wholemeal flour, 1 tsp baking powder, pinch of salt, 4 tbsps cold water, 1 large onion (peeled and chopped), 1 garlic clove (chopped), 25g butter, 2 medium sweet potatoes (cooked peeled and mashed), 175g tinned sweetcorn drained), 2 tsps dried basil, salt and white pepper, 3 eggs, 140ml skimmed milk, 75g grated cheese, 1 medium tomato.

Method:

1. Fry the onion and garlic inthe 25g of butter until soft.
2. Mash up the sweet potatoes with the sweetcorn.
3. Add the onions.
4. Season with the basil, a little salt and 3 tsps white pepper.
5. Beat in the eggs and skimmed milk then set aside.
6. To make the pastry sift the wholemeal flour, baking powder and salt into a bowl.
7. Rub in the soft margarine.
8. Add the water a little bit at a time to form into a dough.
9. Roll out the dough and line a flan tin.  (I lined a small square cooking tin.)
10. Prick the dough and bake blind for 8 minutes.
11. Fill the pastry with the sweet potato and sweetcorn mixture.
12. Sprinkle over with cheese and top with sliced tomatoes.
13. Bake for 30 minutes at 180 degrees C. Serve when the centre has set and cheese in golden brown.

Mushroom Curry

A curry full of lies

I was always told that making a good curry was a very complicated process.  I was told making a curry was like a science experiment.  I was told a bunch of bitter lies!  This is not the best curry in the world but it tastes fantastic, fresh and the fragrance is really beautiful.  When I made this curry I had less than an hour to make it.  I was satisfied with my results and pleased that I had found such a great recipe.

This recipe was adapted from Vegetarian Cooking ( Coombe Books, 1993).

Ingredients:

125g leeks (sliced), 2 garlic cloves (finely chopped), 1/2 tsp grated ginger, 2 tsps curry powder, 1 tsp garam masala, 2 tbsps oil, small orange pepper (de seeded and finely chopped), 300g mushrooms (chopped), 100g creamed coconut, 1 tbsp lemon juice, 2 tsps fresh coriander.

Method:

1. Heat the oil in a pan.
2. Fry the leeks, garlic, ginger and spices.
3. When the leeks are soft add the mushrooms and peppers.
4. After about 5 minutes add the coconut.
5. Add a little water if the mixture appears to be too dry and cook for 10 minutes.
6. Stir in the lemon juice and season to taste.
7. Remove from the stove when cooked and serve hot with fresh coriander sprinkled on top.

Saffy’s Serving Ideas:

1. Onion, sweetcorn and tomato salad.
2. Coriander and garlic naan.
3. Brown rice with green peas.

‘Oat Couture’ Granola Bars

Check it!

Lorraine Pascale’s granola bars demonstrate why I am so careful about what goes into my body.  Granola is associated with health but every single granola based snack is loaded with sugar.  As is this recipe which was written as a breakfast bar! This snack has way to much sugar in it and even though it was a hit there is only so much sugar I can take.  And that is rich coming from a Barbadian/ Jamaican.  This snack is good for boosts during exercise and for the cinema, otherwise I would advise against eating this for breakfast.  It tastes good but check it before you bake it!

This recipe was adapted from Lorraine Pascale’s Home Cooking Made Easy ( Harper Collins Publishers, 2011).

Ingredients:

125g butter, 200g caster sugar, 250g porridge oats, 75g walnut halves, 75g pumpkin seeds, 75g mixed dried fruit, raisins and dried cranberries, 100ml maple syrup.

Method:

1. Pre heat the oven to 180 degrees C.
2. Line the base of a small baking tin with baking parchment.
3. Melt the butter and sugar together in a pan.
4. When the butter has melted and the sugar dissolves pour into a large bowl.
5. Mix in the oats, nuts, seeds and dried fruit.
6. Mix in the maple syrup.
7. Pack into the baking tin.
8. Bake for 30 minutes until firm and golden at the top.
9. Leave to cool before cutting and serving.

Bakewell Cake

Sugar Berry Almond Love

This cake is a lovely twist on the classic bakewell tart.  I use wholemeal flour, blueberries to switch up the original recipe even more.  I think I like to cook beautiful food especially when I want to feel beautiful if I am having a tough day.  It is so interesting how our actions can subconsciously reflect what is going on in the inside.

This recipe was adapted from Morrisons Magazine (September/ October, 2012).

Ingredients:

150g butter, 150g caster sugar, 3 eggs, 1 tsp almond extract, 100g ground almonds, 80g wholemeal flour, 200g blueberries, 30g almonds roughly chopped, 2 tbsps brown sugar.

Method:

1. Beat the butter and caster sugar together.
2. Beat in the eggs.
3. Add the ground almonds.
4. When mixed well, sift in the wholemeal flour.
5. Fold in the flour and blueberries.
6. Pre heat the oven to 180 degrees C.
7. Prepare a round cake tin and line the bottom with baking parchment (20cm max).
8. Pour the mixture into the cake tin.
9. Sprinkle the chopped almonds and brown sugar over the top of the cake mixture.
10. Bake for 1 hour or until a skewer inserted into the middle comes out clean.