Two Great British Events...The Bake Off and The Great Northern Run

It's been a whole summer of sporting events here in the UK from World Cup Football, Golf, Wimbledon, Tour de France cycling, cricket and the Commonwealth Games. We've enjoyed so many events and looking back I don't think we missed a thing, but I been ready for a change and right on cue the announcement comes along that 'The Great British Bake Off' was returning for another season. 

Woohoo! I surprised myself with just how excited I was to hear this news. 

For those people who haven't heard of the 'Great British Bake Off', twelve home bakers take part in a 'bake off', testing every aspect of their baking skills as they battle it out to be crowned the Great British Bake Off's Best Amateur Baker.

Finally the first episode aired. 

I was there sitting comfortably as the titles rolled, along with about 8 million other viewers and we weren't disappointed. 

Set in beautiful surroundings with great presenters, lovely knowledgeable judges and twelve interesting contestants, all wanting to share their skills along with all the trials and tribulations of the contest. All in all, a winning combination for someone who likes baking, eating cakes or just watching others battling it out with beaters.
If you want to know more about 'GBBO', as it's known, then click here 
Don't worry there are no spoilers here... I wouldn't dream of spoiling it for anyone. 

I share not only my love of this TV series along with my sister, but also a love of home baking. She's far more prolific and perfectionist than me. The photo below shows some of her baking from one day alone!

From the top left... raspberry jam with butter cream cup cakes
Top right... apricot jam with butter icing cup cakes
Bottom left... coffee cake
Bottom right... lemon cake
She doesn't always bake this many cakes (14 eggs in any one 24 hour period!!) but there's a good reason.

A female family member (thankfully not me... or my sister) is taking part in the 'Great North Run' for charity and is selling the cakes in work to raise money for a great cause... the Bobby Robson Cancer Foundation, before she runs the race in September. 
I'm in awe of her because I couldn't run for a bus and this is one tough race, so I've sent in my replacement... you may have heard of him 'Mo Farah' (lol)
Anyway, if you'd like to know more about 'The Great North Run' then click here
It's the world's greatest half marathon and with a spectator-lined course covering 13.1 miles from Newcastle across the iconic Tyne Bridge and onto the picturesque coastal finish in South Shields. It will provide a spectacular sight and raise lots of money for worthy causes. 
If you'd like to donate to J's fundraising then she'd certainly welcome any amount for this charity that's so close to her heart. 
Here's her link to Just Giving 
If you do decide to donate any amount...thank you so much 
Good Luck J... run like the wind! 

Lemon Drizzle Cake

So what do you think of my magazine cover?

Oh well...we all can dream, but then it's a reality for some lucky people.
Take for instance last night I watched the Australian Masterchef programme and the contestant who won the best dish of the day gets to have their dish photographed for the front cover of a future copy of the Masterchef magazine.

How cool is that?

I won't mention who won last night, just in case anyone hasn't managed to watch it yet...but plans to later....

.....So today I thought I'd have my own little competition and photograph my own magazine cover....and guess what...surprise, surprise I won!

....you can do that sort of thing when you have your own blog ;D

I thought because it's still winter here (with a very nippy wind today ~ I might add) it would be good to make something with a splash of sunshine colour.

I chose a Lemon Drizzle Cake because not only does it look and taste good, (well wickedly yummy actually) lemons are in season here at the moment. There are masses everywhere you look.... I've never seen so many gardens with lemon trees and even our very own little tree has about a dozen little darlings all ready for the picking.

They're adding they're own splash of bright yellow to the garden.

Lemon Drizzle Cake ~ serves 10 (oh my...my boys are going to be happy) 

Ingredients:

150g butter, softened

1 teaspoon vanilla extract

2 teaspoons finely grated lemon rind

1 cup (220g) caster sugar

3 eggs

2 cups (240g) ground almonds (almond meal)

¾ cup (110g) self-raising flour

½ cup (110g) caster sugar ~ extra

⅓ cup (80ml) lemon juice

Lemon glaze1 cup (160g) icing sugar

1 ½ tablespoons lemon juice, approximately

Method:

Preheat the oven to 160°C (140°C fan-forced)

Grease a deep 20cm square cake pan/tin, line with baking paper.

Beat the softened butter, vanilla extract, lemon rind and sugar in a small bowl with an electric mixer until light and fluffy. 

Beat the eggs, one at a time, until well combined. 

Transfer mixture to a large bowl.

Stir in the ground almonds and sifted flour.

Spread the mixture into the prepared baking pan/tin,

Smooth the top.

Bake for 1 hour or until a skewer inserted into the centre comes out clean.

Meanwhile, combine the extra sugar and juice in a small saucepan,

Stir over a medium heat until the sugar is dissolved.

Remove from the heat.

Prick the surface of the cake all over with a skewer.

Pour the hot syrup over the hot cake.

Allow the cake to cool in the pan.

Lemon Glaze

Combine sifted icing sugar and lemon juice in a small bowl until smooth.

Transfer the cake to a serving plate.

Spoon over the lemon glaze.

Suitable to freeze without the lemon glaze (thank goodness as this recipe serves 10!!!)

Syrup suitable to microwave.

I was inspired to bake this cake when flicking through the Australian Woman's weekly magazine ~ I just love that magazine and even before I lived here in Melbourne, I used to buy their recipe books.

I hope my little ray of sunshine brightens your day and don't forget calories don't count on a Tuesday!

  Have a happy Monday everyone...let the week commence!

Smile :D

Millionaire's Shortbread....

I'm a little late posting today...its been that kind of day....
Well the truth is that I've been out and about with a friend, who treated me to a lovely lunch :D
{Possibly a future post about the restaurant}.

Meanwhile back to todays post....yesterday I finally got around to some baking. I know its been ages but I hope you like my choice ~ the boys did.
You've probably heard about Millionaire's shortbread before or maybe you know them as Chocolate caramel shortbread fingers?
They are shortbread with a caramel layer, topped with chocolate as the name suggests. A little more indulgent hence Millionaire's shortbread....anyway here they are and the recipe below.... I hope you like them

Oh I should say this recipe comes with a warning....Don't look if you're on a New Year's healthy diet regime.... but in my defence, it does make a lot and they last, plus they're great for just having a little square with a cuppa and you can cut them as small as you like....Am I getting away with it? ; )

Apologies for the photo's....I wasn't impressed because the tray had been in the fridge and then to cut pieces for the photo without cracking the chocolate topping was tricky. I should have let them come to room temperature or at least to warm a little from the fridge. I can't help it I'm impatient plus we are currently having a 34 degree celcius...Phewph...so the chocolate was beginning to melt a little too much for my licking liking (whoops a little slip there)

Recipe:-

Base Ingredients:

250g unsalted Butter @ room temperature

150g Caster Sugar

150g Cornflour

300g Flour
 

Middle Caramel Layer Ingredients:

1 x 397g tin of Condensed Milk

100g Caster Sugar
100g Butter
2 Tbspn Black Treacle

Top Chocolate Layer
3/4 pound good-quality Chocolate ~ Milk or Plain ~ depending on preference.


1. Preheat oven to 170 degrees Celcius (Gas Mark 3 and half ) 
2. Cream together butter and sugar until light and fluffy. 
3. Sift together flours then add to butter and sugar mix.
4.Gently knead together to form a dough. Not too much handling to keep light.
5. Spread in base of greased plus papered or floured baking tin (20cm x 30cm)
6. Bake for 20 mins (approx)
7. To make caramel ~ Place butter, sugar, black treacle and tin of condensed milk into a pan. 
8. Gently melt together ~ stirring so that it doesn't stick to the bottom.
9. Boil gently for 5 minutes to form toffee.
10. Pour over the shortbread.
11. Melt chocolate in a bowl over a water vbath until smooth.
12. Cool slightly then pour over shortbread and caramel to make top.
13. Leave to cool and set.


It can be kept in fridge ~ if so, bring to room temperature before eating (although I like mine still chilled. Enjoy!

By the way "Gong Xi Fa Cai" ~ Happy Chinese New Year : D

Le Croissant ~ Patisserie Francaise

The doggy walk had a definite purpose this morning at my OH suggestion...."lets walk towards the cake shop"....amazing really because he claims he doesn't have a sweet tooth :~/

So off we set.....

Our destination 'Le Croissant' on Toorak Road. You can actually smell the shop from about 50 paces.....it just draws you in....

Belles Pâtisseries Françaises

'Le Croissant' has been established since 1969 and is one of Melbourne's oldest French Patisseries. Tradition and experience are the most important ingredients in their authentic hand made pasteries. Using all natural ingredients, they offer a selection of freshly baked pastries including hand made croissants, biscuits, tarts and cakes. Yum..yum...yummy

Here's a little something we picked up for our afternoon tea....

They specialise in making traditional French cakes. The favourites being the Millefeuille (a French vanilla slice) and the Croquembouche (profiterole tower).

The Millefeuille are the best I've tasted and trust me I've tried a few over the years.

But there isn't just cakes there's savoury treats too....and beautiful fresh bread....the list goes on.....

The smell, the taste, the perfect croissant ~ "Magnifique!"



Anyone who starts work at 4.30am (or even as early as 3am on some occasions) then it has to be more than just a job....you can taste the passion and these bakers have passion.

If I have one complaint or criticism then it has to be that they are closed Monday and Tuesday!

J'espère que vous aurez la chance de visiter et de profiter...

Have a great weekend : D

Chocolate and Cognac Cake

Wow...I think I've found my perfect chocolate cake.

It's elegant, indulgent and perfect for the 'chocoholic'. Yes, that's me - I confess.
This cake rises like a souffle, since that's really what it is....

It would be perfect for Easter.

Remember the quality of chocolate you use is directly proportional to the quality of the cake. The rule also applies to cognac.

Recipe below....

The smell of the cognac wafting through the kitchen was so powerful, but there again it was mid morning on a Sunday. When my other half entered the kitchen, he raised an eyebrow, but then noticed thankfully that the aroma was coming from a measuring jug and not a glass.

I loved the pattern of the cream mixing with the chocolate ingredients...

I have to admit I didn't do the test of placing the stiffened egg white bowl over my head, as with many cooking demonstrations, to prove the whites are whisked enough.

I've never had the nerve to try that.

The smell at this stage was unbelievable...

I placed a little crème fraiche to accompany the lovely chocolate gooeyness


Chocolate and Cognac Cake - serves 8 (or 12, or 1 depending on your willpower and willingness to share!)


400g good-quality dark chocolate
6 eggs, separated
150g caster sugar
100ml good-quality cognac
300ml pure cream
cocoa powder or icing sugar, to serve


Preheat the oven to 175C. Cut a piece of greaseproof paper to fit a 20cm round cake tin, with a double layer for the side and a single layer for the base. Spray the tin with cooking oil and fit the greaseproof paper snugly.

Melt the chocolate in a stainless-steel bowl set over a saucepan of hot water. Don't let the water boil, as you can scald the chocolate. Remove the chocolate from the heat and let it return to room temperature.

In a large bowl, beat the egg yolks and 100g sugar until pale and creamy. Add the cognac and continue to beat until well combined. Add the chocolate and stir until completely incorporated, then slowly stir in half the cream. Set aside.

Whip the remaining cream until soft peaks form. Set aside. Whisk the egg whites in a very clean bowl. When soft peaks form, slowly add the remaining sugar and whip until very firm. Fold the whipped cream into the chocolate mixture. Fold in the egg whites.

Pour the cake mixture into the prepared cake tin, place the tin in a baking tray and add enough hot water to come 2.5 cm up the side of the tin. Bake for 45 minutes.

Turn down the oven to 150C and bake for a further 45 minutes. Turn the oven off and leave the cake in the oven for 40 minutes, then remove to a cake rack. Cut around the edge of the tin and turn it onto a plate - the cake should slide out easily. Sprinkle with cocoa powder or icing sugar. To slice the cake, use a knife dipped in hot water and clean the knife after each cut.

This cake will last for three days (if your lucky) covered, outside the fridge. Don't refrigerate it: it will set like a brick!

I'd love to hear what you think about the recipe....it was one of Neil Perry's
http://www.lifestylefood.com.au/chefs/neilperry/

I'm off now to have a little piece with my cuppa....after typing all this I'm drooling....
anyway, I have to before its all gone!

Chocolate and Vanilla Marble Cake...

This was a first for me today. Chocolate and Vanilla Marble Cake, but I have to confess its going to be a regular feature in my cake tin.
It's basically Madeira cake recipe that is separated into two bowls, good quality cocoa powder is folded into one and then the two mixtures are swirled gently together. It will keep for a couple of days in an airtight container or box, but can be frozen. Serve it plain or dusted with icing sugar; or if you want to be really indulgent....drizzle some hot chocolate sauce over the top.

You have to be careful when drawing the swirls that you don't overdo it because then you would lose the 'marble' effect.
I think it looks very impressive but its so easy

Yum yum...I better get out on my bike now to burn this off.

Chocolate and Vanilla Marble Cake

225g (8oz) Butter, softened

225g (8oz) Caster Sugar

4 Eggs

2 tsp Vanilla Extract

225g (8oz) Plain Flour

2 tsp Baking Powder

50ml (1 3/4 fl oz) Milk

Scant 50g (2oz) Cocoa Powder, sifted

20cm (8in0 diameter spring-form/loose-bottomed tin

Preheat the oven to 180C (350F), Gas mark 4.
Butter and flour the sides of the cake tin and line the base with greaseproof paper.

Cream the butter in a large bowl or in an electric food mixer until soft.
Add the sugar and beat until the mixture is light and fluffy.

Whisk the eggs and vanilla extract together in a small bowl. Gradually add the eggs to the butter mixture, beating all the time. Sift in the flour and baking powder and fold in gently to mix, then add the milk and mix gently to combine.

Tip half of the cake mixture into another large bowl and, into this bowl, fold in the sifted cocoa powder.

Place the cake mixtures into the prepared tin by alternating spoonfuls of the vanilla batter with the chocolate batter, then with a skewer or similar implement, gently draw swirls through the cake mixture to 'marblise' it. Don't over mix.

Bake in the oven for 45 minutes or until a skewer inserted into the middle comes out clean.

Turn the cake out onto a wire rack and allow to cool.

This recipe came from Rachel Allen's 'Bake' and I can highly recommend you try it.

See more of Rachel's recipes http://www.rachelallen.co.uk/

Sexy Red Ruby helped me out http://neesienatters.blogspot.com/2011/02/how-sexy-is-this-aid-yep-i-thought-that.html

Date and Walnut Cake

I have no wish to spoil anyone's New Years resolution for cutting down on eating cakes, honestly, but I have this delicious Date and Walnut cake recipe I'd like to share with you. It has been a firm favourite of mine for a number of years. And I don't particularly like walnuts!
I just can't resist having a slice fresh from the oven - it smells and tastes devine.

It's really easy to make, keeps well and is handy to produce if anyone just happens to drop in for a cuppa.

I remember when I worked in the Middle East and took this cake into the office for our tea breaks, it was a big hit. Which, when you consider the different cultures, tastes and preferences between the staff was quite a feat. They all enjoyed it so much, that upon leaving, I had to pass on the recipe plus a whole loaf each!

Well, if your wanting a healthy start to 2011 aren't walnuts and dates are good for you....?

I'd like to state here and now that this egg is from a happy hen or as they say here in Australia, a happy chuck! In fact all my eggs come from 'happy chucks'




Sit back and enjoy - perfect for afternoon tea
It also goes well with coffee.

Recipe for Date and Walnut Cake

6oz (175g) Self Raising Flour
4oz (110g) Butter
4oz (110g) Sugar
1 Egg
5oz (150g) Dates
4oz (110g) shelled Walnuts
A little milk

1. Preheat oven to 180C.
2. Place softened butter and sugar into a mixing bowl and cream together.
3. Add egg.
4. Sift flour a little at a time into the mixture.
5. Add dates and walnuts. A little milk can be added at this stage until the mixture is a creamy consistancy. It shouldn't need too much milk.
6. Place mixture in a greased floured baking loaf tin.
7.Place in pre-heated oven for 40 to 45 mins depending on oven.
When the cake is golden and firm to the touch in the centre of the tin, its ready.

I do hope you enjoy it.

Upside-Down Spiced Honey and Apple Cake

I thought it was time to have a little baking session this afternoon, especially as this recipe reminds me of Christmas...well the cinnamon and cloves do.

I think its a really wintery cake, so I thought I'd give it a go before our days here in Melbourne really start to warm up.

Serves 8 - 10

Preparation time: 20 minutes

Cooking time: 1 hour (plus 10 minutes sitting time)

2 tbs honey

1 pink lady apple, thinly sliced crossways

125g butter, softened

3/4 cup (155g) brown sugar

1/4 cup (60ml) honey, extra

3 eggs

1/2 cup (75g) self-raising flour

1/4 cup (40g) plain flour

1/2 cup (55g) almond meal

2 tsp ground ginger

1 tsp ground cloves

1/3 cup (80g) sour cream

1 pink lady apple, peeled cored, finely chopped, extra

Natural yoghurt, to serve

Preheat oven to 160C. Grease and line the base and side of a 20cm round springform pan with baking paper.

Drizzle 2 teaspoons of the honey over the base of the pan. Arrange apple slices, overlapping, over the base.

Drizzle with remaining honey.


Use an electric mixer to beat the butter, sugar and extra honey in a medium bowl until creamy.
Add the eggs, one at a time, beating well after each addition until just combined.

Add the combined flours, almond meal, ginger, cinnamon and cloves and stir to combine.
Add the sour cream and extra chopped apple and stir to combine.
Spoon into the prepared pan and smooth the surface. Bake in preheated oven for 1 hour or until a skewer inserted into the centre comes out clean.

Remove from oven.

Set aside for 10 minutes to cool before turning onto a serving plate.
Serve warm or at room temperature with yoghurt, if desired.

Recipe from http://www.notebookmagazine.com/

Winter Warmers

One of the main things I missed whilst living in the Middle East was the changing of the seasons. To be lucky enough to catch sight of a fluffy white cloud sailing across the expanse of blue sky like a floating island in a tranquil sea was a rare sight for the majority of the year. Even my dog would stand and gruff at the spectacle not sure what to do about it if anything.

Winter there would have temperatures plummeting to an unthinkable mid 20’s range, but having suffered upwards of 50+ degrees during the summer, this would begin to feel like winter. If you were really lucky you may even see a few droplets of rain on the path or ground. It was a sight that couldn’t be ignored – people would text each other in case they missed it. Everyone would stand on doorsteps or go out just to see the spectacle! I can remember being so disappointed when unfortunately the rain drops didn't ever join up and the cloud would just move on.

So to finally see true seasons again is a joy. We are right in the middle of winter here and have enjoyed some of the heaviest rain seen here for years. In fact since we arrived here we’ve witnessed the hottest temperature (last January) and the most rainfall for over eight years. Personally I really enjoy a good rainy day but I must confess I’m quite looking forward to the warm sun’s return.

With the changing season’s come the anticipation of seeing something in the market place that has been missing for months, then suddenly they return. It’s like meeting an old friend. You’re immediately revitalised into wanting to take it home to cook, bake or just devour.

I’ve always been a believer in cooking and baking with seasonal produce. Maybe it’s all the cookery programmes and celebrity chefs preaching’s that have entered my being by osmosis. By the way, I’m now hooked on Australia’s Master Chef and feel I really know these contestants. What a competition! I’ve even decorated my plain white crisp apron with ‘Mum Masterchef’ I know how sad but if I don’t no-one else will!

I’ve recently taken to cooking with pears, (not too many of those in the Middle East or not without a huge carbon footprint) I've found the following recipe which you may like to try....it’s definitely a winter warmer.

PEAR AND ALMOND CAKE

Ingredients

•150g unsalted butter, softened
•125g caster sugar
•2 medium eggs
•75g wholemeal self raising flour
•75g ground almonds
•A good pinch of cinnamon
For the caramelised pears:
•3 pears (reasonably firm, but not rock hard)
•25g unsalted butter
•1 tbsp granulated sugar

Method:
1. Preheat oven to 170°C/gas 3. Grease a 20cm-diameter springform cake tin and line the base with baking parchment.

2. Peel, core and quarter the pears.

3. Melt the 25g butter in a frying pan big enough to take all the pear pieces, over a medium high heat. When it’s bubbling, add the sugar and stir gently until it has dissolved into the butter. Add the pears and cook gently, turning once or twice, until they have softened and are starting to colour – 5-10 minutes. Set aside to cool.

4. In a mixing bowl, beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling.

5. Combine the remaining flour, the ground almonds and the cinnamon, and fold into the mixture. Scrape into the prepared tin. Arrange the pears on top and pour on any buttery juices left in the pan.

6. Bake for about 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.

7. Stand the cake in its tin on a wire rack to cool for a few minutes, then release the tin. Serve the cake warm with clotted cream – or cold.

I’m having a little difficulty this winter. Where do you draw the line....to actually celebrate Christmas in July – surely not?

I know that quite a lot of people here actually do celebrate Christmas during the month of July! There are even programmes televised to help get you in the mood with recipes, planning and timescales etc. This I can’t get my head around. At the moment, I’m having difficulty even chatting to family and friends in the UK and hearing that they’re having good summer temperatures when I’m wrapped in my winter woollies. This still comes as a surprise. They’re even managing the odd BBQ for heaven’s sake! The current tennis tournament at Wimbledon proves this, so to throw Christmas into the mix would literally turn my world upside down.

I think we’ll keep it to December thank you very much.