Marbled Chocolate Ring Cake

Circles

The only thing in your love life that should be going round in circles is sexy cakes and that is the end of that.  If you and your partner are having the same argument you have always had make yourself a cake, shut up and eat it.  End of.   When you and your partner start repeating yourselves this means that it is time to take a step back and work out why things are going wrong.  The next time you want to argue with your partner make this cake and remember you want your relationship to be sweet like the cake and not circular.

This recipe was taken from Mary Berry’s Baking Bible (BBC Books, 2009).

Ingredients:

225g softened butter, 225g caster sugar, 4 eggs, 225g self – raising flour, 2 level tsps baking powder, 1 1/2 tbsps cocoa powder, 1 1/2 tbsps hot water, dark chocolate (for decoration).

Method:

1. Pre heat the oven to 180 degrees C.
2. Grease a ring mould and then line with strips of baking parchment.
3. Beat the butter and sugar together until creamy.
4. Beat in the eggs.
5. Sieve in the flour and baking powder.
6. When mixed well and half the mixture in blobs to the ring mould.
7. Mix the cocoa powder and hot water together before tipping it into the other half of the mixture.
8. Add the chocolate mixture to the plain cake mix to the rest of the pan.
9. Swirl the cake mix a little with a knife.
10. Bake in a pre – heated oven for about 40 minutes.
11. When the cake is well risen and the top of the cake springs bake when lightly pressed leave to cool on a wire rack.
12. Melt the chocolate in a bowl over a simmering pan of water.
13. When the chocolate has melted use a fork to decorate the top of the cake by drizzling the chocolate on top.

Pumpkin Cheesecake

Pumpkin Season

I actually cannot believe that it’s pumpkin season again.  This year (although it flew by) I was prepared.  Mwahahaha.  I had researched my pumpkin retailers and knew exactly how much pumpkin I was going to get for October and I knew the recipes I wanted to try out.  Pumpkin cheesecake was a must.  It is simple and sweet.  Great for a night indoors while others wonder around in the storm looking for sweets.  Poor souls.  Pumpkin is quite bland so the cinnamon was a necessary spice.  Without it it may as well just be a vanilla cheesecake as you will not really be able to taste the pumpkin.

This recipe was taken from Cake Days: The Hummingbird Bakery (Collins, 2011).

Ingredients:

220g digestive biscuits, 100g melted butter, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 700g full – fat cream cheese, 120g caster sugar, 1 tsp ground cinnamon, 3 large eggs, 150g pureed pumpkin.

Method:

1. Line the base of a cake tin with baking parchment.
2. Put the biscuits into a freezer bag and bash up with a rolling pin.
3. Mix the biscuits with the butter and spices.
4. Press into the cake tin and level.
5. Place in the fridge and chill for 30 minutes.
6. Preheat the oven to 160 degrees C.
7. In a large mixing bowl mix all the rest of the ingredients together.
8. Pour the mixture onto the biscuit base.
9. In a roasting tin fill with 5 mm of water and wrap the cheesecake tin in foil.
10. Carefully place in the oven and cook for 45 minutes.
11. The cheesecake should be firm to the touch and have a slight wobble in the middle.
12. Allow the cheesecake to cool at room temperature before chilling in the fridge to set for a few hours… Try and guard it before it is destroyed by hungry guests.  Sigh!

Roasted Butternut Squash Soup with Chilli and Ginger

Stormy Weather

Stormy weather was predicted in England, a great storm which was great enough to stop people from going outdoors Sunday night to Monday morning.  A storm was already within my house, within me.  It has been horrible.  I wake up every night with cold sweats.  I can’t stop thinking about my desires.  I can’t make my head stop. This soup intrigued me.  I needed something warm and satisfying, even if it meant a break for an hour it was worth it.  This soup smells divine and tastes wicked.  I was very impressed with Pascale’s recipe,  I am very happy to share it.

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

Ingredients:

1 large onion (peeled and chopped), 1 clove garlic (peeled and chopped), 2 tbsps olive oil, 400g pureed pumpkin, 2 tsps ground ginger, pinch of chilli flakes, 300ml vegetable stock, lime juice.

Method:

1. Heat the oil in a large saucepan over a medium heat.
2. Put the onion and garlic into the pan.
3. When softened add the pumpkin.
4. And the ground ginger, chilli flakes and stock.
5. Add the stock.
6. Let the soup boil and then reduce to simmer for 20 minutes.
7. Season to taste and add a drizzle of lemon juice.

Savoury Grain Casserole

What mummy wants

I felt like soup because I was afraid of catching the Autumn cold.  Mummy had already beaten the cold so I made her a lovely casserole.  A lot of love went into this dish.  It did not look like the bees knees but it was practical and yummy. 🙂

This recipe was taken from Vegetarian Cooking (Coombe Books, 2003).

Ingredients:

75g brown rice, 75g split peas, 1 medium onion, 100g mushrooms (chopped), 400g tinned tomatoes, 1/2 tsp tarragon, 1/2 tsp thyme, 2 tbsps shoyu sauce, 1 egg beaten, 100g cheddar cheese (grated).

Method:

1. Prepare the rice and cook for 20 minutes until tender.
2. Prepare and cook the split peas for 20 minutes.
3. In the meantime mix the rest of the ingredients apart from a cheese in a medium bowl.
4. When the grains have finished cooking add to the bowl.
5. Place the casserole in an oven proof dish.
6. Bake for 45 minutes at 180 degrees C.
7. Remove from the over and scatter over the cheese.
8. Return to the oven and bake for 10 minutes.

Spring Onion & Red Chilli Cornbread

American Heat

I am a big Miami Heats fan and I while I was doing some research on my favourite NBA dance team I decided to make a side dish which I think is a great ode to them.  Cornbread is a very american side, but I have heard it can be very bland and there is no way I could eat something with sweetcorn that tastes bad so I am glad Pascale added her own twist.

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

Ingredients:

Oil (for oiling), 220g fine cornmeal, 90g plain flour, 1 tsp soft light brown sugar, 2 tsps bicarbonate of soda, 1 egg, 200g natural yoghurt, 300ml milk, 1 tsp salt, 75g tinned sweetcorn (drained), 30g butter (melted), 2 tsps red chilli flakes, 5 spring onions (trimmed and sliced), salt and pepper.

Method:

1. Oil a large brownie pan and line the bottom with baking parchment.
2. Pre heat the oven to 220 degrees C.
3. Mix all of the ingredients into a large bowl and season with the salt and pepper.
4. Pour the mixture into the tin.
5. Bake for 30 minutes.
6. Remove from the oven and leave to cool before cutting into chunks.

Toffee Popcorn

Saturday Night

Stormy Saturday nights are all about good entertainment and being juvenile. Sensational sweet popcorn anyone? All you need is a good pan,  a few nice ingredients and patience.

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

Ingredients:

3 tbsps sunflower oil, 100g popcorn kernels, 50g butter, 50g golden granulated sugar, 4 tbsps maple syrup.

Method:

1. Heat the oil in a large pan over a medium high heat.
2. Add the popcorn kernels.
3. Shake to coat them in the oil and put the lid on.
4. Keep shaking every so often.
5. When the popcorn starts popping shake it a little often.
6. Turn the heat down when the popcorn starts popping more rapidly.
7. Take it off the heat and allow the popcorn to cool when the popping stops.
8. Put the butter, sugar and maple syrup on a small pan on a low heat.
9. Simmer for about 3 minutes.
10. Pour the syrup over the popcorn and mix together.
11. When the popcorn has cooled transfer it to a bowl before serving.

Supreme Chicken Noodle Soup

Supreme

This is the best chicken noodle soup I have ever tasted.  It is perfect for beating a cold and duvet days as suggested by Lorraine Pascale.  Her flavours for this soup are beautiful.  I used Star Ainse and a whole cinnamon stick for the first time.  My kitchen smelt like heaven,  I couldn’t stop raving about it.  Always remember that the greatest flavours can be found in any dish.  You just have to remember to not be afraid to try.  I have always been scared of making chicken soup, but this soup is actually up to Gran Gran level! All I need to do now is to learn how to make Bajan dumplings and I’m good to go.

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

Ingredients:

1.5 litres of good-quality chicken stock, 1 bunch of spring onions (sliced and separated from the greens and whites), 3 cloves of garlic (peeled and thinly sliced), 3 tsps red chilli flakes, 4 tsps ground ginger, 1 cinnamon sick, 2 star ainse, 6 mixed tropical peppercorns, salt, 2 chicken breasts fillets (prepared, chopped and seasoned), 2 carrots (peeled and sliced), 150g egg noodles, dried basil, small bunch of fresh mint leaves, lime juice.

Method:

1. Put the chicken stock into a large pan.
2. Add the spring onion whites, garlic, chilli flakes, ginger, cinnamon stick, star ainse, peppercorns and a sprinkle of salt.
3. Bring to a simmer then carefully slide in the chicken breasts and then cover with a lid.
4. Cook for 15 minutes.
5. Add the carrots and cook for a further 5 minutes.
6. Remove the chicken, cinnamon stick and star anise.
7. Add the noodles into the broth and cook for 4 minutes.
8. In the meantime shred the chicken then add it back to the broth.
9. When everything has been cooked through check the soup for seasoning.
10. Add a few shakes of dried basil and rip up a few of the mint leaves and add this to the broth with the spring onion greens.
11. Divide the soup into bowls.
12. Add a little lime juice to each bowl and scatter a few mint leaves on top.

Pumpkin Muffins with Cheese and Chive

Something on my mind

I admit these muffins do not look like muffins which should be displayed as the main attraction in a shop window , but they taste great.  I really have had things on my mind, I know this is no excuse but sometimes when I think so hard I find it difficult to multi-task.  October is the season for pumpkin so I brought my pumpkin puree and started work on my pumpkin foods.  This muffin has a subtle taste and should be treated like a scone in my opinion and eaten with other savoury deli foods like salmon, or ham or olives.

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

Ingredients:

1 onion (peeled and chopped), 1 tsp dried oregano, 1 tsp dried basil, 90g unsalted butter, 300g self – raising flour, 1/2 tsp salt, 250ml skimmed milk, 2 eggs, 70g tinned pumpkin puree, 80g cheddar cheese, 30g chives.

Method:

1. Heat a little butter in a small frying pan.
2. Fry the onions gently until they are soft and slightly browned.
3. Season the onions with the oregano and basil and then remove from the heat.
4. Sift the flour into a large bowl and add the salt.
5. Make a well in the middle and mix in melted butter.
6. Mix the milk and eggs together.
7. Pour the milk and the eggs into the flour.
8. Mix together well then add the pumpkin puree and chives.
9. Spoon the batter into muffin cases lined in a 12 hole muffin tin.
10. Bake the muffins for 30 minutes at 180 degrees C.
11. With 5 minutes to go sprinkle the cheese over the tops of them.
12. Bake for a further 5 minutes.
13. Leave to cool.

Vegetable Pie

Straight To Work

My mother was going to be arriving home earlier than I thought and I was not up to cooking.  I had to make food for mummy because she works very hard and she might have been hungry.  So I got off my backside and used what was in the kitchen to make a lovely warming, autumnal meal.  I made a vegetable pie with my own unique flavours and made extra creamy mash potatoes.   The pie is layered with many vegetables, a homemade cheese sauce and lovely mash potatoes.

This recipe was adapted from The Best of Sainsbury’s Vegetarian Cooking, (Reed International Books Limited, 1992).

Ingredients:

1 tbsp vegetable oil, 4 carrots (peeled and chopped), 2 cups of frozen green peas, 2 cups of frozen green beans, 2 frozen spinach cubes, 2 tbsps tomato ketchup, 3 tsps Worcestershire sauce, 1 tsp hot pepper sauce, 15g butter, 15g plain flour, 150ml milk, 25g cheddar (grated), 500g potatoes (peeled and boiled), 70g soured cream.

Method:

1. Heat the vegetable oil in a saucepan over a medium heat.
2. Add the carrots, peas, green beans and spinach.
3. While the vegetables are cooking mix the ketchup and other sauces together before adding to the vegetables.
4. When the spinach has wilted remove from the heat. Stir occasionally.
5. Season the vegetables to taste before pouring into an oven proof dish.
6. In a small frying pan heat the butter on a low heat.
7. And the flour and keep mixing continuously.
8. Gradually add the milk.
9. When the milk thickens remove from the heat.
10. While stirring add the cheese.
11. When the sauce has formed pour over the vegetables.
12. Mash the potatoes in a bowl and add the soured cream.
13. When mixed well place the potato on top of the vegetables and sauce.
14. Smooth down using a spoon or knife.
15. Bake for 20 minutes at 180 degrees C.

Mid-Week Chickpea & Corn Pie

 Some Design

I have been watching this fictional sci-fi programme which explores if our lives were already planned out for us or if our lives are designed by us.  I have always wondered how different my life would be if I made different decisions, how much my life’s design would have changed.  Sometimes I tend to think that I make mistakes quite often, but I have always had a plan or some ambition so when the design I envision starts to take shape it is important I am ready.  Practical, filling food is a part of this.  You need to know how to make lasting meals for your family so you have more time to do the things that can help you achieve your goals.  This pie is very nutritious, lasts and is easily adaptable.  Perfect when you have tonnes of work to get through.  Sweetcorn, chickpeas and creamy potato.  I was not in the mood for the suggested vegetables so I changed the recipe to suit my needs.

This recipe was adapted from Carol Bowen’s The Vegetarian Cookbook (Chancellor Press, 1991).

Ingredients:

1 tbsp vegetable oil, 1 onion (peeled and chopped), 225g tinned chickpeas (drained), 4 large carrots (peeled and chopped), 300g plum tomatoes, 200g tinned sweetcorn (drained), 450g potatoes (peeled and boiled), 2 tbsps milk, English mustard, salt and pepper, a handful of grated mature cheddar.

Method:

1. Heat the oil in a large saucepan over a medium heat.
2. Fry the onion chickpeas and carrots for 10 minutes.
3. Add the tomatoes and mash into the saucepan.
4. Add the tinned sweetcorn.
5. When the chickpeas have been cooked through remove the vegetables from the flame.
6. Meanwhile mash the potatoes in a bowl.
7. And the milk and mix until the potatoes are creamy.
8. Add a little mustard and season to taste with salt and pepper.
9. Pour the chickpeas and other vegetables into the bottom of an oven proof dish
10. Spread the mash potatoes over the top.
11. Sprinkle the cheese over the top.
12. Bake in the oven at 180 degrees C for 25 minutes.