Last year one of my colleagues, a lovely speech and language therapist, gave me this Christmas cookbook. It was a lovely surprise and a perfect gift, and it has sat for a year on my bookshelf doing very little. I am going through a baking frenzy at the moment, spurred on by the cold weather and a desire to improve my baking skills and repertoire. It being December, the only real option is Christmas related bakery.
I sat down on Thursday evening and flipped through the whole book. I picked seven recipes and I thought I would start with chocolate and coconut layer cake. I have never attempted to make anything like this before so it seemed like a challenge. The first hurdle was finding a Swiss roll tin (25 x 38 cm). I did not even know they existed. So I did a little Google search and found out I could buy one in Lakeland. However, that never happened and I ended up using a (25 x 32 cm) baking tray which seems to be just fine.
This was the initial result.
My husband’s verdict “underwhelming but I bet it tastes nice”
It sat in the fridge overnight and the icing set and in the morning I decided to cut off the sides to make it look a little bit more like the cake, it thought it was supposed to look like, and to fit a tupperware container.
My husband to this to work to share with his work colleagues. Verdict – delicious!
Chocolate and coconut layer cake
40g self-raising flour
6 large eggs, separated
200g golden caster sugar
220g dark chocolate (70% cocoa solids), melted
Preheat the oven to 180oC/160oC (fan)/gas mark 4.
Lightly grease a Swiss roll tin (25 x 38 cm) and line with parchment paper
Sift the flours into a bowl and set aside.
In another bowl, beat the egg yolks and half the sugar together until the mixture is pale and has a ribbon-like texture. Pour in the melted chocolate and gently fold it in with a spatula.
In a clean bowl beat the egg whites and remaining sugar together until the mixture is shiny and reaches medium peaks. Fold a third of the mixture into the chocolate and egg yolk mixture.
Add the flours and gently fold in with a spatula.
Add the remaining egg white mixture and fold gently again. Be careful not to knock out too much of the air from the egg whites.
Pour this mixture into the tin and spread out evenly.
Bake on the middle rack of the oven for 10 – 12 minutes, until an inserted skewer comes out clean. Leave in its tin for about 5 minutes, then remove and transfer the cake (including the paper) on to a wire rack to cool completely.
Coconut and White Chocolate Icing
90g unsalted butter, at room temperature
200g icing sugar, sifted
80g desiccated coconut
50ml coconut milk
100g white chocolate, melted and cooled
Place the butter, icing sugar, desiccated coconut and coconut milk in a bowl. With an electric mixer, beat on a low/medium speed until the mixture is smooth. Add the white chocolate and beat for a further 30 seconds.
To assemble, slice the sponge into 4 equal rectangles. Placing a layer of coconut icing between each slice of cake, stack to make a rectangular layer cake.
Another wintery creation…
This time, spurred on by a desire to eat carrots.
Interesting taste and not what I expected…
but made for a great lunch at work with a small freshly baked roll.
1 pound of carrots – peeled and cut into 1 inch slices
1 pound of parsnips – peeled and cut into 1 inch slices
1 medium yellow onion – peeled and cut into 1 inch chunks – I used half a large onion.
3 cloves of garlic – unpeeled
2 Tbs olive oil
8 twists of black pepper
4 cups of vegetable stock
Preheat oven to 375 degrees.
Toss chopped carrots, parsnips, onion and garlic (garlic should be unpeeled so it won’t burn) with 2 tbs of olive oil and black pepper. Toss to combine and spread out on a baking sheet and put in the oven.
Veggies will roast for 40 minutes but give them a stir every 10 to 15 minutes so they don’t burn. You want them caramelized – not burnt.
Meanwhile, heat 4 cups of stock in a stock pot.
When vegetables are done, squeeze garlic from its peel and add back to the veggies. Discard peel.
Add vegetables to stock – scrape the pan to get every last bit of veggies.
Puree vegetables and stock in a blender a bit at a time. Only fill the blender about ⅓ full and remove the little cap (blender lid insert) and cover with a kitchen towel. If you fill it up more than half and leave the little cap on – you’ll have a blender soup explosion – not fun at all!
Pour soup into bowls and serve – serves 2 to 4 depending on size of bowl/cup.
Winter is definitely here. I am so cold and I am so tired all the time! All I can think of is curling myself up into a ball until summer. Is that what bears do? Anyway, I do not have that option and I probably would not take it if I could, there are too many wonderful things to enjoy. Standing at the tube station waiting 20 minutes for a train, has been one of the delights of the past few days. Oh dear, I am being a little bit negative. Anyway, yes, it’s cold, get over it and move on…
So, as you know, I am never happier than when I am in the kitchen and on Tuesday evening I decided that I needed to eat something with fried egg on the top. Where this random desire came from, I do not know, but I decided to go with it. While sitting in a prized seat on the tube on the way home, I mentally when through the contents of my fridge and decided that the chorizo and peppers needed using up and the potatoes that have been sitting forlornly in the vegetable basket needed a better home.
The result: chorizo hash with fried egg. A mix of onions, peppers, garlic, potatoes, paprika chorizo and topped off with a fried egg.
Twas, very tasty…
The left overs make it to my packed lunchbox on Wednesday and made for an even nicer lunch.
150g chorizo sausage
1 small red pepper
1 round teaspoon hot paprika
1 medium onion, roughly chopped
275g Desiree or King Edward potatoes
3 tablespoons olive oil
1 fat clove garlic, peeled and crushed
2 large fresh eggs
1. Firstly halve and deseed the red pepper, slice it, then chop it into 1 cm pieces. After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper.
2. The potatoes need to be washed and cut into 1 cm cubes, leaving the skin on. Then place them in a saucepan and pour enough boiling water from the kettle to almost cover them, then add salt and a lid and simmer for just 5 minutes before draining them in a colander and covering with a clean tea cloth to absorb the steam.
3. Next heat 1 tablespoons of the oil in the larger frying pan and, when it’s fairly hot, add the onion, pepper and garlic and cook for about 6 minutes, until softened and tinged brown at the edges. Then remove these from the pan, add the chorizo and, keeping the heat fairly high, cook for about 2 minutes, again, till nicely browned at the edges.
4. Next, return the pepper mixture to the pan add the paprika and stir everything together, then remove the whole lot to a plate. Now add another tablespoon of oil to the pan and, still keeping the heat high, add the potatoes and seasoning.
5.Toss them around in the hot pan for about 3 minutes, keeping them moving, until they begin to crisp and brown at the edges, then return the chorizo, onion and pepper to the pan and, using a pan slice, keep turning the mixture over.
6.Carry on cooking the whole thing for 5-6 minutes, until it’s all really brown and crispy. Then turn the heat down to its lowest setting and, in the other pan, fry the eggs (see below) in the remaining oil.
7.Serve the hash divided between the two warmed plates with an egg on top of each.