All posts tagged: recipe

EAT THE OLYMPICS RECIPE – Slovenian Kolacky

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First published on Eat the Olympics on Thursday 22nd March Sour cream Kolacky (Slovenia) Ingredients: 1 cup plain flour 1/2 cup cold unsalted butter 40g sour cream Jam (or your own choice) for filling Icing sugar, to dust Method: 1. In a large bowl, rub butter and flour together until it resembled crumbs. Stir in sour cream and mix well 2. Wrap the dough in cling film and refrigerate for 2 hours Pre heat oven to 180 degrees C 3. Roll on lightly floured surface to 1/8-inch thickness. Cut with a large round cookie cutter 4. Fill center with filling, bring the sides up to the middle and pinch at the top 5. Bake 12-15 minutes, or until bottom of cookie is just beginning to brown 6. Remove from the baking tray and cool on wire racks. When cooled, dust with icing sugar to serve Score: BRONZE

Royal wedding lemon curd cake

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So, the Royal Wedding. I have to say that I wasn’t overly excited and I didn’t have any plans until a couple of days before. I still wanted to watch it though – mostly to see what Kate would be wearing! I switched the TV on and something odd happened. As soon as I saw Kate climb into the car to take her to Westminster Abbey, I started balling whilst laughing at the same time. She looked beautiful and I couldn’t comprehend how she must have been feeling. We had a few friends over for a curry (not typically British I know) and I baked a Victoria sponge with a difference. Instead of jam and strawberries, I lathered on the lemon curd – I have a picky other half that won’t touch jam. I added an extra vanilla pod, which worked really well and the whole cake was demolished in a matter of minutes. Ingredients 225g butter, softened 225g golden caster sugar 4 Burford Brown eggs 2 tsp vanilla extract 1 vanilla pod, desseded 225g …

Rhubarb cinnamon polenta cake

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Ok, it’s official. I’m now in LOVE with polenta cakes. My recent visit to Petersham Nurseries and an impulse rhubarb purchase from the supermarket spurred me on to try Nigel Slater’s rhubarb cinnamon polenta cake recipe, which I got from The Guardian online. I normally play around with recipes but wanted this to be the same, even keeping in the orange zest that I might have omitted before. The cake was a bit of a nightmare – the batter is very sticky and I used the wrong size cake tin at first. So definitely make sure you use a 20cm tin, no bigger. I also worried because I didn’t drain the rhubarb in a colander after taking it out of the roasting dish but it didn’t matter. I ended up with a delicious, moist, crunchy, course, sweet delight. Ingredients For the filling: 500g rhubarb 50g golden caster sugar 4 tbsp water For the crust: 125g coarse polenta 200g plain flour 1 tsp baking powder a pinch of ground cinnamon 150g golden caster sugar grated zest …

Sticky Black Gingerbread

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Another day, another recipe. A girl that I used to work with made a fantastic batch of gingerbread for a Macmillan coffee morning competition that we held in the office last year. She took the recipe from the Leiths School Baking Bible and won the competition hands down. Her prize was a delightful bottle of Laurent Perrier champagne, lucky girl. So, inspired by her fantastic baking, I decided to bake a batch myself. I have the book that she used at home and it had been sitting dormant on the shelf for a while so I put it to good use! I adapted my recipe to include nutmeg, which worked really well! The result is a light, airy and fluffy gingerbread – It is best left for a day so that the flavour really has time to kick in. Ingredients 225g butter 225g dark muscovado sugar 225 black treacle 290ml full fat milk 340g plain flour 2 tsp ground ginger 1 tsp ground cinnamon 1 tsp ground nutmeg 2 tsp bicarbonate of soda 2 eggs, …

Two ways with Hummus – recipe

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I just LOVE hummus. The humble chick pea is one of my favourite legumes because it is so versatile and tasty! I mostly add them to stews, my favourite being a curried chickpea and spinach stew. I haven’t made it for a while but it is sure to make an appearance on here soon. My recent trip to Hummus Brothers inspired me to make my own hummus dishes. I made enough so that we could have it for dinner and then lunch the next two days! I have always previously used extra virgin olive oil in my recipe but decided to omit it this time and add a drizzle on at the end. I’ll give you the basic recipe for hummus below and show you two ways of serving, one for lunch and the other for dinner. Ingredients 1 jar Tahini (roughly 250g) 300g dried chickpeas 70ml lemon juice (I used it from a bottle – very easy) 6 garlic cloves 1/2 tsp table salt (you may need more depending on how you want it …