All posts filed under: Recipes

Blueberry Tea Cake

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I baked this a while ago and it was the first recipe I have ever baked that uses soured cream as an ingredient. The recipe comes from none other than the fantastic Bill Granger. Blueberry tea cake 2, originally uploaded by Food For Think. I was lucky enough to meet him at the KitchenAid Blender Launch at Hix in March and subsequently bought his book ‘Feed Me Now’. It was his kindness to attend the event despite being ill and a recommendation from a colleague who has rather a bit of a soft spot for him that led me to trying out a few of his recipes – I can also recommend the Melt and Mix Banana Bread recipe (also uses sour cream) One thing though – don’t try it hot out of the oven. Being greedy and very impatient, I did and the taste of hot sour cream nearly put me off trying it cold the next day. I’m so glad I did though because it was absolutely divine. Recipe (makes around 12 slices) …

Vanilla Cupcakes with Natural Pink Butter Cream

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Vanilla Cupcakes with Natural Pink Butter Cream, originally uploaded by Food For Think. Due to all this talk about natural food colourings at the moment, I thought I’d give it a go and make vanilla cupcakes with natural baby pink butter cream. So off I went to the supermarket to buy some frozen berries. I recently read an article by Huma Qureshi which spurred me on. She recommended frozen instead of fresh as they have higher water content. I don’t really make cupcakes very often because my previous attempts haven’t exactly been perfection but decided that I’ll have one last crack and I have to say that I am rather pleased with the outcome. The reason I liked using frozen berries is that I could eat the stewed berries after I had added to the juices to my butter cream and my oh my they were delicious. Recipe for vanilla cupcakes (makes 12) 115g unsalted butter at room temperature 115g golden caster sugar 115g Allinson Nature Friendly Flour 2 eggs at room temperature 1 tsp …

Naughty Pecan Pie

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This was my first attempt at making a pastry based dessert. I usually stick to a light and fluffy sponge cake. However, I decided to try my hand at this Maple Pecan Pie as it is one of my favourites. I suggest blind baking the pastry first for around 5 minutes so that the bottom does not come out soggy and undercooked. It is ridiculously delicious served warm with lashings of double cream! Pecan Pie Whole, originally uploaded by Food For Think. Cream cheese pastry For a 23cm/ 9in tart tin 115g full fat cream cheese (I used Philadelphia) 115g butter, softeed 170g plain flour pinch of salt 1. Mix the butter and cream cheese together – until just combined. Make sure you don’t beat 2. Sift the flour and salt over the cream cheese and butter mixture and stir in 3. Place pastry between 2 sheets of clingfilm or greaseproof paper and roll out – the pastry should be just a few mm thick. 4. Chill in the fridge for 15 minutes 5. Remove …

Chorizo, Butter Bean and Spinach with Sea Bass

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When stuck for what to cook, I can always count on a combination of Chorizo, Tomatoes, and Butter Beans. Today is one of those days – the sun isn’t making it’s mind up and I don’t know whether to go with something hearty or light so to make things easier I revert to an old favourite. I usually eat this meal with a bowl of roast potatoes or rice but having just found some good quality Sea Bass in the local supermarket, I decided to go for this and some added spinach. Ingredients 1 medium red onion, diced 1 red chilli, chopped finely 3 cloves of garlic, crushed 3 bay leaves 2 x 400g tinned tomatoes 1 x 420g tin of butter beans, drained Chorizo (as much as you want) 2 sea bass fillets 400g bag of spinach Juice of 1/2 lemon 1 tsp butter Method 1. Heat a large pan with olive oil. Add onions and chilli and fry off until onions are translucent. Add garlic and fry for another minute 2. Add the …

Gooey chocolate chip cookies

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I have always been a cookie lover. My favourite ice cream ever since I can remember is cookie dough Haagen Daaz ice cream. When my dad used to bring me down to London as a child I wouldn’t leave until we had visited the Haagen Daaz cafe in Leicester Square and he had bought me two scoops of the stuff. It’s no surprise then that when I make cookies I like eating the cookie dough just as much as the finished product. It has been my quest to make the perfect googey chocolate chip cookies after many a time making ones that snap very easily. Best eaten warm out of the oven with a scoop of velvety vanilla ice cream scooped and just melting on top. Ingredients 120g unsalter butter, softened 50g golden unrefined granulated sugar 75g unrefined light muscavado sugar 1tsp good quality vanilla essence 1 large egg, lightly beaten 160g plain flour 1/4 tsp bicarbonate of soda 100g good quality dark chocolate (I like 70% Lindt), roughly chopped Method 1. Preheat your oven …