tag:blogger.com,1999:blog-46919663600281752042024-02-29T11:20:47.944+00:00Delicious Delicious DeliciousBecause life is too short to eat bad food...Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.comBlogger261125tag:blogger.com,1999:blog-4691966360028175204.post-34777781210651821942015-10-15T22:37:00.000+01:002015-10-15T22:37:38.393+01:00Egg Custard Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVyOqvGMhR8EW2b_cdrpQgzsJbnqML82axsnjD8rPHvJPahyphenhyphenrCe9pVM03fCJ9d7yOkmfQIWZysxUzmGFrCrKVvIBlSdepXvaRsvnCiorTNi-4tYL9t2L5ucaE0ydflQ9b7_7tbjOKgS-L/s1600/IMG_20151015_212447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVyOqvGMhR8EW2b_cdrpQgzsJbnqML82axsnjD8rPHvJPahyphenhyphenrCe9pVM03fCJ9d7yOkmfQIWZysxUzmGFrCrKVvIBlSdepXvaRsvnCiorTNi-4tYL9t2L5ucaE0ydflQ9b7_7tbjOKgS-L/s320/IMG_20151015_212447.jpg" width="319" /></a></div>
<div style="text-align: center;">
<span style="background-color: white;"> <span style="font-size: x-small;"><i>That's </i></span></span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-size: x-small;"><i><span style="background-color: white;">puréed mango by the way. You're welcome.</span></i></span></span></div>
<br />
I remember when I was young that I thought custard tarts (I only ever remember the mini versions, not full size, sliceable pies like this) were beyond repulsive. I think it was the name that really did it for me: 'egg custard tarts'. I mean, who'd want <i>sweet</i> eggs? <br />
<br />
It was only me who felt like that though - my brother and mother loved them, and ate them often. I think it was out of a strange sense of nostalgia for the food of my childhood that I decided to make one recently, and - I am a man converted - it was so good I thought I should share.<br />
<br />
(I'm not going to lie - the desire to make this recipe was also born out of the need to use my beautiful new <a href="http://www.amazon.co.uk/gp/product/B000LCLPAG/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=B000LCLPAG&linkCode=as2&tag=delicdelicdel-21">tart pan</a><img alt="" border="0" src="http://ir-uk.amazon-adsystem.com/e/ir?t=delicdelicdel-21&l=as2&o=2&a=B000LCLPAG" height="1" style="border: none !important; margin: 0px !important;" width="1" /> which you must agree, is really quite lovely).<br />
<br />
The recipe is actually one of Edd Kimber's. I haven't made one of his recipes for ages (possibly since the carrot cake cookies of the 'He Eats' days, which dates me considerably), but it was what I'd expect from him: foolproof. I changed the proportions of milk and cream slightly, but it still works fine.<br />
<br />
<br />
Is there something you like as an adult that you hated as a child? Let me know in the comments!<br />
<br />
<b>Custard Tart</b><br />
<br />
You will need:<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<u><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="text-decoration: none;"></span><span style="text-decoration: none;"></span></span></u><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"> </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">225g
plain flour</span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">150g
chilled butter (unsalted)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">50g
caster sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">pinch
of salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">1
egg</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">300ml
single cream</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">150ml
milk, full fat is best</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="IT" style="mso-ansi-language: IT; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">a vanilla pod</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="IT" style="mso-ansi-language: IT; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">8 egg yolks</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">100g
caster sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">Nutmeg,
to taste </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<br />
<ol>
<li><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">For the pastry, I use a mixer, but your hands would be
fine. Put the flour and butter into a large bowl and rub the flour and butter
together (or beat with the flat paddle, if using a mixer). When the mixture
looks like fine crumbs, add the sugar and salt.</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"> </span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"> </span></li>
<li><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">Crack in the egg. Mix together using a fork and then use
your hands to work the pastry together. Or, if using the mixer, just carry on at
low speed with the paddle beater.</span></li>
<li><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"></span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">Once a dough has formed, wrap in cling film and chill
for about an hour. This little cool down makes the rolling easier, and I wouldn’t
skip it, so plan ahead.</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"></span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"> </span></li>
<li><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">Roll out the pastry <span style="mso-spacerun: yes;"> </span>until it’s about an inch or so bigger than
your tart pan. I use a 9 inch metallic one with a removable base, lightly
greased with butter.</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"> </span></li>
<li><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">Line the flan tin, pushing the pastry into the corners
carefully but firmly. Refrigerate again for about 30 minutes. Meanwhile,
heat the oven to 180°C.</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"></span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"> </span></li>
<li><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">Line the chilled pastry case with baking parchment.
Bake blind for 20 minutes, then remove the baking parchment and bake for a
further five minutes to make sure the base is properly coloured. Turn down the
oven to 130°C.</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"></span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"> </span></li>
<li><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">Make the custard next, in the usual way: heat the
cream and milk with the seeds from the vanilla pod. Meanwhile, beat the egg
yolks and sugar together. When the cream and milk is simmering, add it to the yolks
and sugar, constantly whisking as you do so.</span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"></span><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"> </span></li>
<li><span lang="EN-US" style="mso-ansi-language: EN-US; mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">Pour the custard into the pastry case and <span style="mso-spacerun: yes;"> </span>grate lots of nutmeg over the tart. Bake for
around 35 minutes, until the custard is set but still slightly wobbly in the
very centre. Take the tart out of the oven and let it cool completely before
serving. I ate mine with mango purée, but you don’t need to add anything.</span></li>
</ol>
<br />
<br />
<br />Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com0tag:blogger.com,1999:blog-4691966360028175204.post-30656311690440274442015-07-13T21:57:00.000+01:002015-07-13T21:57:58.639+01:00Coconut Tea Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEIw7kwgB49sjjJDKqI0gT7izjfLv-RGOVaxZ7bGLAwGfit-UCpwZyZt7MFjo36hGlSdlymSqhkcAll8L-L0lDZLbioJrm4azoPU0M0QUraHP5yAmcSVzWDLNuVhoM3ZQPXVd7-eKu4jQ/s1600/IMG_20150624_191447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEIw7kwgB49sjjJDKqI0gT7izjfLv-RGOVaxZ7bGLAwGfit-UCpwZyZt7MFjo36hGlSdlymSqhkcAll8L-L0lDZLbioJrm4azoPU0M0QUraHP5yAmcSVzWDLNuVhoM3ZQPXVd7-eKu4jQ/s320/IMG_20150624_191447.jpg" width="320" /></a></div>
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<br />
I know that coconut is a bit of a divisive thing. There's no doubting its current popularity as a healthfood: you only need to look at the chilled aisle of any supermarket to see the dozens of different branded coconut waters available, as well as the curious yet delicious vegan coconut yogurt that seems to be in everyone's lunchboxes these days. Then there's the jarred coconut oil, with its exotic fragrance and myriad of uses. Everyone loves it. And yet, when you put coconut in a cake, people seem disappointed that you didn't go for chocolate instead. <br />
<br />
Imagine my surprise then, when the photo you see above got more than 200 'likes' on Instagram over the course of a few hours. Are people coming over to the dark (and tropical) side, finally?<br />
<br />
They'd be right to; that cake is divine. But it's also not the coconuttiest slice of happiness I have ever turned out, so is probably a good place to start if you're wanting to see if you, too, oh coco-shy sweet lover, like the good stuff as much as the rest of us.<br />
<br />
It's a cake I have heard tell of for the last few years, and been curious about making. The method is unusual and so are the quantities of ingredients - most of the fat in the recipe is from tinned coconut milk (it contains only a smidgen of butter), and there are lots of eggs, which means a gorgeous close crumb and texture.<br />
<br />
Sadly, I am not going to be giving you the recipe, because it's from a book by Dorie Greenspan that I really want to encourage you to buy for yourself: <a href="http://www.amazon.co.uk/gp/product/0618443363/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=0618443363&linkCode=as2&tag=delicdelicdel-21&linkId=X4UJIOSU3LZOVWW3">Baking: From My Home to Yours</a>.<div>
</div>
I know that it's not exactly a little-known title. It's more that I was given a copy of the book for my birthday recently (33 - don't tell anybody) by my parents-in-law, and it is, in all honesty, more than worthy of the hype. It's simply stunning: full of clearly explained and delicious sounding recipes for cakes, cookies, pies and all manner of desserts, I'll be baking from it for years.<br />
<br />
Coconut is amply covered (I think Dorie might be a fan), so the book is in keeping with modern diet trends (if we're calling desserts healthfoods - I'll leave that up to you).<br />
<br />
I think the book would suit anybody who has in interest in baking, whether an absolute beginner or a more advanced sweet maker. Dorie is American, but has lived in Paris for years, so there is a nice balance between US style recipes and European classics. Buy it. You'll love it!<br />
<br />
But while you wait for it to arrive, try these coconut recipes from around the web:<br />
<br />
<ul>
<li><a href="http://fussfreeflavours.com/recipe-coconut-layer-cake/">Helen's coconut layer cake</a></li>
<li><a href="http://www.kaveyeats.com/2014/12/lemongrass-coconut-ice-cream-with-dried-chilli-pineapple-flowers.html">Kavey's lemongrass and coconut ice cream with chilli-pineapple flowers</a> (OMG! This is on my list.)</li>
<li><a href="http://jensfood.co.uk/2014/08/coconut-pancakes.html/">Jen's coconut breakfast pancakes</a>.</li>
</ul>
What's your favourite baking book by the way? Does it include lots of coconut recipes?<br />
<br />
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com15tag:blogger.com,1999:blog-4691966360028175204.post-20920533286263972132015-03-05T21:47:00.000+00:002015-03-05T21:47:20.201+00:00Blueberry and Lime Bizcocho<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8gPMWjCq2ktbQHpesdL8irFo0imIFjtlP3t8crXbOwJ6TQFCClWjKo9JfCaOMkyMQv1B2cchA4W7FbBRD6PA7OfsfVhOVm9Vspuu9daGm1gAhS3Ph79nlYEjOvcHvubTvdcn3quPCA8_/s1600/IMG_20150305_204028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8gPMWjCq2ktbQHpesdL8irFo0imIFjtlP3t8crXbOwJ6TQFCClWjKo9JfCaOMkyMQv1B2cchA4W7FbBRD6PA7OfsfVhOVm9Vspuu9daGm1gAhS3Ph79nlYEjOvcHvubTvdcn3quPCA8_/s1600/IMG_20150305_204028.jpg" height="320" width="320" /></a></div>
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</div>
A friend of mine recently sent me a message via WhatsApp telling me that she had one of my yogurt pot cakes in the oven as she typed and loved how easy they were to make; she has a baby and so can't exactly start busting out gâteaux St. Honoré at the drop of a hat.(Though who can?)<br />
<br />
Anyway, it got me to thinking: we haven't had a bizcocho around here for ages!<br />
<br />
I followed my <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2010/04/bizcocho.html">classic (and much used - I have had loads of emails about this recipe over the years) recipe</a> and added the zest of a lime along with vanilla extract and half a tub of blueberries, and used one measure of cornmeal and two of flour instead of the usual all flour version. It baked in a 23cm deep tin for 35 minutes at 180°C and I used the juice of the lime to make a glaze with some icing sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rP4npNcDTx0FFZFbRSa0jwIMBv8HYRk-70wvgrO2p9qtkR7ZaHZMXWa-6uqpGqndA6aUeC5Wlu2yFIUpzx7B1AennliZ0BnpYBbUn6c5MKZ6TBfdrE03eXB76a0Yr_1Jnw5E37pK6P3z/s1600/IMG_20150305_204116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rP4npNcDTx0FFZFbRSa0jwIMBv8HYRk-70wvgrO2p9qtkR7ZaHZMXWa-6uqpGqndA6aUeC5Wlu2yFIUpzx7B1AennliZ0BnpYBbUn6c5MKZ6TBfdrE03eXB76a0Yr_1Jnw5E37pK6P3z/s1600/IMG_20150305_204116.jpg" height="320" width="320" /></a></div>
<br />
It is a triumph.<br />
<br />
I know I blog less and less these days, but I'll get back into it when we start having some decent daylight hours, I promise!Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com6tag:blogger.com,1999:blog-4691966360028175204.post-83344488477477634592015-02-10T17:45:00.001+00:002015-02-12T19:23:59.381+00:00Tamarind Fish Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFBxTtRgIr5fIH406fqzDOA1V_ACab-VZwc3IhubHzGmrbgHmlbc8ccxTiv3jhxd4T4SwvtEnyQx2ow8_4KTvYSp2mGgjO8HXwgrIZ7VVtiw0y-jPFFnu7gxHXSGFkx1xXUKMbqaCWNDk/s1600/curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFBxTtRgIr5fIH406fqzDOA1V_ACab-VZwc3IhubHzGmrbgHmlbc8ccxTiv3jhxd4T4SwvtEnyQx2ow8_4KTvYSp2mGgjO8HXwgrIZ7VVtiw0y-jPFFnu7gxHXSGFkx1xXUKMbqaCWNDk/s1600/curry.jpg" height="320" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;"><span style="color: red;">♥ </span>The way to my heart. <span style="color: red;">♥ </span></span></i></div>
<br />
Valentine's Day is on it's way: make your restaurant reservations now!<br />
<br />
Or, don't. I might be in the minority here, but there are so many reasons why eating at home is more romantic than eating out (which, even those in the minority like myself have to accept is what most couples seem to want to do for this red-and-pink paper heart scattered holiday).<br />
<br />
Chief among these is my belief that nothing - that's right, <i>nothing </i>- says 'I love you' like cooking someone a meal. Ironing for them will come a close second, granted, but that simple act of preparing something to eat for someone other than yourself is the ultimate expression of love. It's about sharing, caring and nourishing; it tells your lover, friend or family member that you value them. It's a beautiful thing to do.<br />
<br />
It's also a great way to show off, which you might find yourself wanting to do if you're newly attached at this time of year. We've all been there. <br />
<br />
This, for me, is the ultimate food for the occasion. It's exotic (and be honest with yourself: you need that at this time of year), it's simple (I made it in my <a href="http://multicooker.com/uk/catalog/multicookers/redmond_rmc_m4502/"><span lang="EN-US">Multicooker REDMOND RMC-M4502</span></a>, so it almost made itself, truth told) and it will wow.<br />
<br />
One day, I am going to travel to Southern India and taste this sort of seafood curry for myself. I might even take my Valentine (so long as he pays half). But until then, I'll make it in my little Cardiff kitchen on dark, dreary February days and dream.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yB6EM3ruNSQywuVxUipSHPzbp20KbornDi2lCd_ioO7Cb9MJBkGaaK2-p54mcAG3YZE293gCoYuxkwOs7mMTxbKAq54bV4j7L2-DgSq4Ink46rorwEzOPY1QIUBwTUMOsVPpRl_tKGaA/s1600/IMG_20150209_202245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yB6EM3ruNSQywuVxUipSHPzbp20KbornDi2lCd_ioO7Cb9MJBkGaaK2-p54mcAG3YZE293gCoYuxkwOs7mMTxbKAq54bV4j7L2-DgSq4Ink46rorwEzOPY1QIUBwTUMOsVPpRl_tKGaA/s1600/IMG_20150209_202245.jpg" height="320" width="320" /> </a></div>
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<span style="font-size: x-small;"><i>The red utensils around my <a href="http://redmond.company/uk/">Redmond </a>may make it seem like I am a Valentine's aficionado. </i></span></div>
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<span style="font-size: x-small;"><i>But do not be fooled. I am still bitter. :)</i></span></div>
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You can vary this quite a bit. If you don't have any cod, use another white fish. Or use prawns (straight from frozen will be fine). Vegan? Throw in a tin of chickpeas.<br />
<br />
Happy Valentine's Day. (And don't worry - I will be back to the sweet stuff soon enough!)<br />
<br />
<b>Tamarind Fish Curry</b><br />
<br />
You will need:<br />
<br />
1 tbsp vegetable oil<br />
2 tsp mustard seeds<br />
1 tsp cumin seeds<br />
1 large onion, chopped<br />
1 chilli (red or green), finely chopped<br />
a thumb-sized chunk of fresh ginger, finely chopped<br />
2 tsp ground turmeric <br />
1 x 400g tin coconut milk<br />
tamarind paste (to taste; I added a generous tbsp) <br />
2 fillets of cod<br />
chopped fresh coriander, to serve<br />
<br />
<ol>
<li>Set the multicooker to fry. Add the oil, mustard and cumin seeds and fry until the mustard seeds splutter and pop. This takes around a minute. </li>
<li>Immediately add the chopped onions and fry for 5 minutes, or until the onions are soft.Add the ginger and chilli, and fry for another minute.</li>
<li>Add the turmeric and stir well. The mixture will dry a little. Now add the tin of coconut milk and tamarind paste and stir well.</li>
<li>Switch the multicooker to the cook function and set the temperature to
120C. Close the lid and set the
cooking time for 10 minutes.</li>
<li>Stir the curry sauce well, add the fish fillets and cook with the lid closed for 5 minutes.</li>
<li>Check that the fish is cooked through and serve with rice and fresh coriander. </li>
</ol>
<br />
<span style="font-size: xx-small;">Delicious Delicious Delicious
received a sample multicooker courtesy of Redmond and was commissioned
to write a recipe. My opinions are, as always, my own.</span> <br />
<ol>
</ol>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com7tag:blogger.com,1999:blog-4691966360028175204.post-44183374549334539132014-11-06T21:56:00.000+00:002014-11-06T21:56:58.159+00:00Cheese and Pickle Vegetable Patties<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjCp71slFQDLgWxwNsw5Nxg1pUrxS1WmzM1HSU-rMBXiJ-fBSU-uYrZ9tzp-fETPnq6gIR60vwCQDJl8gFFHADuMbeqv2sOnTcP_sGJA00I2VXQsuPhS16oBBnhr9FgXDEJGTzTwMpwza/s1600/vegpatties1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjCp71slFQDLgWxwNsw5Nxg1pUrxS1WmzM1HSU-rMBXiJ-fBSU-uYrZ9tzp-fETPnq6gIR60vwCQDJl8gFFHADuMbeqv2sOnTcP_sGJA00I2VXQsuPhS16oBBnhr9FgXDEJGTzTwMpwza/s1600/vegpatties1.jpg" height="320" width="320" /></a></div>
<div style="text-align: center;">
<i><span style="font-size: x-small;"> You all want to come over for breakfast, don't you? </span></i></div>
<br />
Given my recent praise of the weather for its hot breakfast facilitating benefits, I feel it might be time to let you in on another of my winter morning food pleasures. But before we go any further I feel I should say that I am someone who doesn't recognize certain foods as being <i>just </i>for breakfast.<br />
<br />
Actually, no, that's not quite what I mean. What I am trying to get at is that I don't believe breakfast has to be made up of what is commonly thought of as 'breakfast food'. I think this is because I spent nearly eight years as a flight attendant, and would frequently find myself wanting a bowl of noodles, or a burger, at, say, seven a.m.<br />
<br />
Thus I regularly feast (in cold weather) on these vegetable patties first thing in the morning, and I eat them with eggs (sometimes poached, sometimes - as today - fried) and <a href="http://facebook.com/bringoutthebranston">Branston pickle</a>. I actually put Branston in them as well, which I know will cause some people to class them firmly as 'not breakfast food'. To them I say: "Fine. Enjoy your cornflakes. But consider these for lunch or dinner at least."<br />
<br />
My favourite thing about these patties is their crisp and golden crust. But my second favourite thing is that you make them with leftover vegetables. In fact, sometimes I cook extra carrots, potato and swede just to be able to make these. They seem like the sort of thing I should have been brought up eating (but wasn't - which I think might be because there were five of us in the house, so there was never leftover anything), yet are interesting enough to eat that I would happily serve them to guests.<br />
<br />
You could vary these endlessly: add chopped leftover green beans; use different herbs; coat them in breadcrumbs if you don't have cornmeal.They are so simple to make that once you have, they will soon become a part of your regular meals.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXc-E-ZOc3lx-O6T9t-AAOb97ShWoSUOssslpW5_5cq0Oi0KyO_LTLZ66uOJXR1cFNHRns1ptxsyW0qu9LaBu8vFnlby3GISTdP2XLSoh0WYfR7ZP9TlbvYzMa7dkCOAhf2JCJ7Dixfy_u/s1600/vegpatties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXc-E-ZOc3lx-O6T9t-AAOb97ShWoSUOssslpW5_5cq0Oi0KyO_LTLZ66uOJXR1cFNHRns1ptxsyW0qu9LaBu8vFnlby3GISTdP2XLSoh0WYfR7ZP9TlbvYzMa7dkCOAhf2JCJ7Dixfy_u/s1600/vegpatties.jpg" height="320" width="320" /></a></div>
<br />
<br />
Have you got any similar leftover-based dishes you recommend? Leave a comment and I'll try them out!<br />
<br />
<b>Cheese and Pickle Vegetable Patties</b><br />
<br />
You will need:<br />
<br />
About 750g (raw weight) of potato, carrot, swede, sweet potato etc., cooked and cooled<br />
2 tbsp flour<br />
2 heaped tbsp Branston pickle<br />
75g grated cheddar<br />
approx 3 tbsp chopped parsley<br />
chopped red chilli, to taste <br />
5 tbsp cornmeal (polenta)<br />
<br />
<br />
<ol>
<li>Put the cornmeal in a shallow dish and set aside.</li>
<li>In a large bowl, mash the vegetables until smooth, though with a little texture remaining. Mix everything else in well, and season with salt and lots of pepper. </li>
<li>Form the mixture into thick patties - I make quite large ones - and dip each side into the cornmeal, coating the patties well.</li>
<li>Heat a little oil in a pan and fry the patties for about three minutes each side. Serve immediately with extra parsley and chopped chilli. Delicious!</li>
</ol>
<span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: xx-small; line-height: 20.7999992370605px;">Delicious Delicious Delicious was commissioned to create a recipe with Branston.. My opinions are, as always, my own.</span><span style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20.7999992370605px;"> </span><br /><br />
<br />
<br />Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com9tag:blogger.com,1999:blog-4691966360028175204.post-19901973907577197492014-10-30T22:18:00.000+00:002014-11-10T21:16:58.310+00:00Breakfast and Multicookers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUg03We-8L2xm5QEMhAfGxff9j5NYDcg4QghifjhI4vxkMR0QVxcUgDqGAbOZISfx8nhSGd_TTHY8hwscwIVQqhAIhVd4GmHMtpTVxOrzWmqjpz_6YsskAPXyLyvsUkipj69_gxWBu5J1a/s1600/porridgeredmond.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUg03We-8L2xm5QEMhAfGxff9j5NYDcg4QghifjhI4vxkMR0QVxcUgDqGAbOZISfx8nhSGd_TTHY8hwscwIVQqhAIhVd4GmHMtpTVxOrzWmqjpz_6YsskAPXyLyvsUkipj69_gxWBu5J1a/s1600/porridgeredmond.jpg" height="320" width="320" /> </a></div>
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<span style="font-size: x-small;"><i>Breakfast does not get better than this! </i></span></div>
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I love this time of year for so much more besides the pumpkins and associated spiced lattes (pfft… whatever). Autumn is the time of year when breakfast gets interesting, and I start to fancy something other than the Bircher muesli my friend Clare has caused me to become slightly more than healthily addicted to. She calls it the 'summer porridge, breakfast of champions.' On the whole, I'd go along with that, except that compared to regular porridge, Bircher is like a bowl of nothing.<br />
<br />
I love hot breakfasts! Or anything that isn't just plain cereal, which, though I love it, Bircher muesli kind of is. The only problem is that I don't always have time to make proper porridge in the morning, and even if I do, I can't always be bothered with the stirring. This is one of the reasons I have been loving tinkering with my newest bit of kitchen booty - the multicooker.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhmRZ50BS0D36A4DFMDRp2fhiJsKOTIlOgBO7YkIa908KqewfTIs7mlR0R-cXPzIcQ0D9_QhJ9JlcIB5aIKQM_A00sDRTaO608lS1Aj8Ua3ep24qIET6J3NImDl2bsjNN8duatgJfmXzV/s1600/redmond.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhmRZ50BS0D36A4DFMDRp2fhiJsKOTIlOgBO7YkIa908KqewfTIs7mlR0R-cXPzIcQ0D9_QhJ9JlcIB5aIKQM_A00sDRTaO608lS1Aj8Ua3ep24qIET6J3NImDl2bsjNN8duatgJfmXzV/s1600/redmond.jpg" height="320" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i><a href="http://multicooker.com/uk/catalog/multicookers/redmond_rmc_m4502/">The Redmond RMC-RM4502</a></i></span></div>
<br />
Whereas it looks like a rice cooker, the <a href="http://multicooker.com/uk/catalog/multicookers/redmond_rmc_m4502/">Redmond RMC-RM4502</a> actually does more than that. It bakes bread and cakes, fries, deep fries, stews and steams. Oh, and makes porridge - from oats, cornmeal, buckwheat, you name it, the Remond will cook it. I have really enjoyed using it in the kitchen because it has a time delay function, which means that I can go to bed knowing I'll wake up to a warming, healthy breakfast with no early morning prep. Doing my hair takes long enough, to be honest. As if I would be feasting on cornmeal and maple porridge of a morning if I had to actually cook it myself when I woke up!<br />
<br />
(If only I had had one of these as a student! You know, I basically didn't eat breakfast for four years when I was at university. When you get up late and have to be in language lab for 9am, breakfast doesn't really feature in the day.)<br />
<br />
I have also been baking in the Redmond. And eating the cakes for breakfast. I have found it makes really light and airy, yet moist, sponge cakes, like the ones Italians call '<i>pan di Spagna</i>'. Perfect with a cup of coffee and a piece of fruit. Or just the coffee. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKDDI_p9M7Vt7auvjRdc3fzVg5bLR5ajIUrPE5vmqZYQoMbeT8d2ain3ZwKSqP2GhECyQwxnAcikNY400Iv_bBA07eqSZVZl-jx5U0zVs55om_Sf5vR_6NiMpsl0n1OjDDBSgyUEkY3e9/s1600/spongeredmond1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKDDI_p9M7Vt7auvjRdc3fzVg5bLR5ajIUrPE5vmqZYQoMbeT8d2ain3ZwKSqP2GhECyQwxnAcikNY400Iv_bBA07eqSZVZl-jx5U0zVs55om_Sf5vR_6NiMpsl0n1OjDDBSgyUEkY3e9/s1600/spongeredmond1.jpg" height="320" width="320" /> </a></div>
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In fact, as you can see, the multicooker has basically been my breakfast saviour for the past few weeks. I think it's a great machine and am planning on trying some bread in it this weekend. I gave our breadmaker away years ago, as a single function machine that takes up so much room just didn't seem worthwhile. The multicooker is here for keeps though!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkQ7p35g13aRhgtXzRRTXy-63L9n2gOqE98g_qZaPFVmcJFB0qZHzHhyphenhyphenn7NDGa9GVQjEdfGOh4UDZmsxxWY1jAF9vlSxvU-rb_2-ZXJgeJiMrv_pRwA0Us5GIwwrPGQ1YrjDG93TCbzgE/s1600/spongeredmond.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkQ7p35g13aRhgtXzRRTXy-63L9n2gOqE98g_qZaPFVmcJFB0qZHzHhyphenhyphenn7NDGa9GVQjEdfGOh4UDZmsxxWY1jAF9vlSxvU-rb_2-ZXJgeJiMrv_pRwA0Us5GIwwrPGQ1YrjDG93TCbzgE/s1600/spongeredmond.jpg" height="320" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Cake can be a breakfast food too!</i></span></div>
<br />
If you have a Redmond multicooker as well, give my breakfast recipes a try (as well as some of the 100 recipes that come with it!). They will make autumn and winter that little bit more delicious!<br />
<br />
<b>Creamy Maple Cornmeal Porridge with Brazil Nuts and Sultanas</b><br />
<br />
You will need:<br />
<br />
75g cornmeal (polenta - I always buy the coarse ground one)<br />
500ml full fat milk<br />
2 tbsp maple syrup<br />
a handful of Brazil nuts, chopped<br />
a handful of sultanas<br />
soft brown sugar (optional)<br />
<br />
<ol>
<li>Place the cornmeal, milk and maple syrup in the machine bowl and stir well. Cook for 35 minutes on the oatmeal setting. Stir well and serve topped with nuts, sultanas and a sprinkle of soft brown sugar. Gorgeous. </li>
</ol>
<ul>
<li>You could also top with cinnamon and walnuts, or some frozen berries. </li>
</ul>
<br />
<b>Pan di Spagna (Breakfast Sponge Cake), my way</b><br />
<br />
You will need:<br />
<br />
200g self raising flour<br />
6 eggs<br />
175g caster sugar<br />
zest of 1 lemon<br />
1 tsp vanilla extract <br />
<br />
<ol>
<li>First, beat the eggs and sugar until thick and moussey. This will take ages, and you will feel like your arm is going to fall off, unless you have the common sense to use an electric whisk. </li>
<li>Still beating, add the lemon zest and vanilla, then gradually the flour.</li>
<li>Pour into the greased machine bowl (I used vegetable oil - a baking spray would be fine, or butter). Bake for 40 minutes on cake setting.</li>
<li>Cool on a rack as you would a regularly baked cake. </li>
</ol>
<ul>
<li>I have made this twice so far in the multicooker. Once with plain flour, and once with self raising. I know everyone says that you should always use plain flour when there's no butter in the recipe, but honestly, with the self raising you get a much higher rise. Don't listen to the books, listen to me! :)</li>
</ul>
<br />
<span style="font-size: xx-small;">Delicious Delicious Delicious received a sample multicooker courtesy of Redmond and was commissioned to write a recipe. My opinions are, as always, my own.</span> Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com2tag:blogger.com,1999:blog-4691966360028175204.post-21476964305969631722014-10-08T21:31:00.002+01:002014-10-08T21:31:20.892+01:00Pumpkin Spice Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<br />
<br />
It's that time of year again. Everybody has started screaming about <span style="color: magenta;"><i><b>#PSLs</b></i></span> being available at that coffee chain that we keep supporting even though they don't pay their corporation taxes. I'm so over it.<br />
<br />
<br />
Don't get me wrong: I love pumpkin more than you could ever understand. When I first found out about pumpkin spice latte, my heart skipped a beat (though I did think the idea of pumpkin and coffee sounded rather on the not delicious side of delicious). But here's the thing…<br />
<br />
THERE'S NO PUMPKIN IN THE DAMN THINGS! It's pumpkin spice in the sense of 'spices that you <i>might </i>put into a pumpkin pie', not actual pumpkin-infused coffee drink.<br />
<br />
I thought it was awful. Misleading. Wrong. And then it dawned on me last week that I could use the widely accepted deceit to my advantage, since I didn't actually have any pumpkin in the house and I wanted to bust out the Nordic Ware pumpkin loaf pan. (And why wouldn't I? Have you seen how beautiful this cake is?)<br />
<br />
So there we go: pumpkin spice cake, without an ounce of pumpkin in it. Well, if Starbucks can do it with their lattes…<br />
<br />
Try it. I'm not saying don't cook with pumpkin at all, but if you have this tin, it's a shame not to use it at this time of year. (I actually also use it for lemon drizzle year-round, but don't tell anyone.)<br />
<br />
By the way, the almond extract is optional, but I have been tinkering about with my bottle of it ever since <a href="http://fussfreeflavours.com/">Fuss Free Helen</a> turned me onto the stuff made by <a href="http://www.steenbergs.co.uk/">Steenberg's</a>. I love the extra marzipanny depth it gives everything, but I know that not everyone is an almond lover, so you might just want the vanilla. Your choice.<br />
<br />
<br />
<b>Pumpkin Spice Cake</b><br />
<br />
You will need:<br />
<br />
200g plain flour<br />
200g caster sugar<br />
1 tsp baking powder<br />
a pinch of salt<br />
1 tsp cinnamon<br />
1/2 tsp cloves<br />
1/2 tsp nutmeg<br />
225g soft butter<br />
4 egg whites (or 2 whole eggs, I just had whites to use!)<br />
75ml milk<br />
1 tsp vanilla extract<br />
1 tsp almond extract<br />
<br />
<ol>
<li>Pre-heat the oven to 180°C and grease a standard sized loaf pan.</li>
<li>In a large bowl, or a stand mixer (which is what I used), mix the flour, sugar, baking powder, salt and spices. Add the butter and milk and mix until well combined. Beat for two minutes.</li>
<li>Add the egg whites and extracts and beat until smooth (about another minute).</li>
<li>Scrape into the prepared tin and bake for about 45 minutes. Rest for ten minutes in the pan and then turn out onto a wire rack to finish cooling. </li>
</ol>
<span style="font-size: xx-small;">Delicious Delicious Delicious received three samples of extracts from Steenberg's Organic. No money changed hands, and my opinions are, as always, my own.</span>Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com20tag:blogger.com,1999:blog-4691966360028175204.post-70915787861053867232014-09-11T21:54:00.000+01:002015-12-07T15:57:58.679+00:00Pumpkin Roll Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37hY3zRGImbvNMCByCtaBeSoiFlY7e0mgsG6eaSd7pk-7swdZvRNpaecWwVmMzlfJNbDxZYVUOaPINQWiEND5A1Zf_WYsMJptAGNnzFVozC_rJYxoz4H7a-O09Vart7eW9eS8M5bWqFpq/s1600/IMG_20140911_211911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37hY3zRGImbvNMCByCtaBeSoiFlY7e0mgsG6eaSd7pk-7swdZvRNpaecWwVmMzlfJNbDxZYVUOaPINQWiEND5A1Zf_WYsMJptAGNnzFVozC_rJYxoz4H7a-O09Vart7eW9eS8M5bWqFpq/s1600/IMG_20140911_211911.jpg" width="320" /></a></div>
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<br />
<br />
I am not even going to apologise for the lack of updates since July. On that matter, I will say only the following: my life has changed unbelievably since that last update, and there just hasn't been a single moment in my new life when, much as I love doing it, I have thought; "You know what? I really feel like writing a blog post."<br />
<br />
<br />
Anyway… <br />
<br />
I quit flying!<br />
<br />
I know. I can't quite believe it either, but it is true. I gave it up. It was one of the hardest, most horrendous decisions to make of my life. But, an amazing opportunity came my way, at a great organisation here in Cardiff, and I took it.<br />
<br />
I work 9-5, in an office, and I have great co-workers. I am learning new things everyday, and I love it. I feel like my new employers took a huge chance on me, and I am determined to make sure they don't regret it!<br />
<br />
The change was terrifying, but worth it. I'm stealing this next part from Niki Haris (you might need to Google her), but change is good: "Things that aren't changing aren't growing; things that aren't growing are dying."<br />
<br />
So that's why I have been away. I've been busy changing. And it's been amazing.<br />
<br />
Oh, and I made a pumpkin roll. Recipe <a href="https://www.verybestbaking.com/recipes/32372/LIBBYS-Pumpkin-Roll/detail.aspx">here</a>.<br />
<br />
Be back soon. Promise! Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com12tag:blogger.com,1999:blog-4691966360028175204.post-87665083522951331352014-07-17T10:55:00.005+01:002014-07-17T10:55:56.750+01:00El desayuno: Tostada con tomate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirvOBogeRSF6OCknTMsIv79_zQTJTTAUNmwT3VQCwUkFvICmMFuP6O0aDSk_1C12o0EBjIplonItRbZ2y51lE_0jELLhtT5qwy9_-Cc1LkwWv-L2gScedULjumD9IYWVvkcndXqAc7eamV/s1600/IMG_20140716_114818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirvOBogeRSF6OCknTMsIv79_zQTJTTAUNmwT3VQCwUkFvICmMFuP6O0aDSk_1C12o0EBjIplonItRbZ2y51lE_0jELLhtT5qwy9_-Cc1LkwWv-L2gScedULjumD9IYWVvkcndXqAc7eamV/s1600/IMG_20140716_114818.jpg" height="320" width="320" /></a></div>
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<br />
OK, OK, I think we have established in the past that I am not a Spanish speaker, but after my recent trip to Malaga I have been inspired to try and recreate the super sensational breakfast I ate there every single day. And it sounds better in the original language - 'tomato toasts' doesn't really make me feel the least bit hungry, and I doubt anybody is really going to search for that on Google either.<br />
<br />(Just saying.)<br />
<br />
Here's the deal: warm toasted bread, drizzled with peppery olive oil and rubbed with juicy, red, sun-sweet tomato. It's so much more than it sounds, and I happen to think it sounds pretty good actually. The way it's served at Dulces Dreams, the place I stayed in (and recommend to all), the tomato comes pulped in a little dish, along with bread, oil and salt, so that's how I have been making it at home too. To be honest, you could probably just rub a cut tomato into the toast and it would be less of a production, but some of us live for the drama, so don't hate me for adding an extra step. <br />
<br />
I do think that good extra virgin olive oil is essential. It needs to be peppery and make your mouth tingle, otherwise it's just... well, oil. I've been tinkering with the new Gran Cru range from Filippo Berio, and think their Toscano is just perfect here. I know it's Italian, and this is a Spanish recipe, but let's be honest: who's going to know when it's on the bread and tomato? Toscano has pep, a lovely grassy colour and a nice fragrance too. A little sprinkle of sea salt on the top and you have a seriously delicious breakfast.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFCqZe1nrzk3i54ofKRtjjBIJwBfF5zxadcsRE4WpdcodGR1_HB7u4XhmYTk8OthLt0DJfcR1D3nRSuaZtRfkmBH95dND5iV6FYpEEGeylS2HI5lptcjwQyq4tOdXUYUhzMQdab0YS4ag/s1600/IMG_20140716_114911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgFCqZe1nrzk3i54ofKRtjjBIJwBfF5zxadcsRE4WpdcodGR1_HB7u4XhmYTk8OthLt0DJfcR1D3nRSuaZtRfkmBH95dND5iV6FYpEEGeylS2HI5lptcjwQyq4tOdXUYUhzMQdab0YS4ag/s1600/IMG_20140716_114911.jpg" height="320" width="320" /></a></div>
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<span style="font-size: x-small;"><i>Unspoilt. Unadulterated.</i></span> </div>
<br />
The Gran Cru range also has oils from Sicily and Puglia, the different regions (goodness me, the temptation to use the word '<i>terroirs</i>' runs high!) each offering something different in terms of flavour and colour. I recommend checking them out if you see them in your supermarket; the quality is really high, and good oil makes all the difference in your cooking.<br />
<br />
<b>Tostada con tomate</b><br />
<br />
You will need:<br />
<br />
(Per person)<br />
<br />
1 white crusty bread roll<br />
2 good sized ripe tomatoes<br />
good extra virgin olive oil<br />
sea salt<br />
<br />
<ol>
<li>Split the roll in half and toast the inside. I used my griddle, but the toaster would work as well. Obviously.</li>
<li>While that's happening, either just slice the tomatoes to rub onto the toast later, or grate them using a box grater. </li>
<li>To serve, drizzle the toast generously with oil; top with tomato and sprinkle with salt. Eat. Repeat.</li>
</ol>
<br />
<i><span style="font-size: x-small;"><span style="color: magenta;"><b>Delicious Delicious Delicious</b></span> received a sample of oils from the Filippo Berio Gran Cru range.</span></i>Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com9tag:blogger.com,1999:blog-4691966360028175204.post-27503907455889653502014-07-09T13:44:00.000+01:002014-07-09T13:44:37.482+01:00Chocolate Cream Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSyo9ayVoxBQHxFW3kZ3xFVtW3FcuePBewOoJVvWo2UPzyockcgZBCUZLbHVlvglkeH_TdB7zsHpxlyhdNiIE-FN1xXnXZW5RK8AuU6FbU4r7LqfRmVrzqXCZjXNI2vRV8U5_wGvlG4Zo/s1600/IMG_20140709_125916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSyo9ayVoxBQHxFW3kZ3xFVtW3FcuePBewOoJVvWo2UPzyockcgZBCUZLbHVlvglkeH_TdB7zsHpxlyhdNiIE-FN1xXnXZW5RK8AuU6FbU4r7LqfRmVrzqXCZjXNI2vRV8U5_wGvlG4Zo/s1600/IMG_20140709_125916.jpg" height="320" width="320" /></a></div>
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There are times, despite the sunshine and good weather, that you just feel exhausted, grouchy and in need of the sort of food you never really <i>need </i>at all. I'm talking toasted cheese sandwiches,burgers and big slices of chocolate cake.<br />
<br />
Like this one.<br />
<br />
In the long-running battle of cake vs. frosting, I have always been, and remain, firmly entrenched behind the lines of cake. It's not that I hate icing, it's just that cake is better. Which is why this chocolatey little beast is exactly what I need a slice of right now. But after my grilled cheese. OK?<br />
<br />
There's no typo with this recipe by the way: there is not meant to be any butter in it. The whipped cream acts as the shortening, and quite honestly, has enough butterfat in it (we're talking a whole pot's worth of cream here) that the cake tastes as if it were actually made by dairy cows themselves.<br />
<br />
Which doesn't sound delicious, but trust me, this is.<br />
<br />
You can also bake it in regular sandwich tins; they'll take about twenty minutes in the oven.<br />
<br />
If you feel the need for more chocolate after enjoying this, try this <a href="http://www.cooksister.com/2008/11/decadent-flourless-chocolate-cake.html">flourless chocolate cake</a> or even these <a href="http://franglaiskitchen.com/chocolate-orange-fondants/">fondants flavoured with orange</a>. Maybe add <a href="http://maisoncupcake.com/five-minute-no-butter-chocolate-cherry-cake-for-the-colossal-cake-sale/">cherries</a> (this one also has no butter - score!). <br />
<br />
<b>Chocolate Cream Cake</b><br />
<br />
You will need:<br />
<br />
150g plain flour<br />
75g cocoa powder<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
300ml double cream<br />
225g caster sugar <br />
3 eggs<br />
2 tsp vanilla extract<br />
<br />
<ol>
<li>Pre-heat the oven to 180°C and grease and flour a 25cm bundt tin.</li>
<li>Using a whisk, stir together the flour, cocoa, baking powder and salt. Set aside.</li>
<li>Whip the cream until starting to form stiff peaks; then add the eggs and sugar and beat until airy and combined. </li>
<li>Fold in the dry ingredients, pour into the prepared tin and bake for around 30 minutes, or until well risen and a cocktail stick inserted into the centre of the cake comes out clean. </li>
<li>Cool for ten minutes in the tin, and invert on to a wire wrack to finish cooling.</li>
</ol>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com7tag:blogger.com,1999:blog-4691966360028175204.post-78701266294900434712014-07-01T22:50:00.002+01:002014-07-01T22:50:57.377+01:00Malted Banana Ice-Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9j-PjXxHeieb8oHwuSxiVKeH_vjPiacIpw4oA50McPsaOCs1J9EkrCPANl8aQ5cnj3iPb20cyKCCEaGf3XMpbeFd91p0ySf33PyD01vgX9k7nNnJCe83gZI1CUqyi9sh0m0u2Ik2_AoBp/s1600/IMG_20140522_143700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9j-PjXxHeieb8oHwuSxiVKeH_vjPiacIpw4oA50McPsaOCs1J9EkrCPANl8aQ5cnj3iPb20cyKCCEaGf3XMpbeFd91p0ySf33PyD01vgX9k7nNnJCe83gZI1CUqyi9sh0m0u2Ik2_AoBp/s1600/IMG_20140522_143700.jpg" height="320" width="320" /></a></div>
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<br />
<br />
As I sit here, on standby (FML, as the youngsters seem to be saying these days), I realise that it is the first of the month.<br />
<br />
<br />
Will July be when I start blogging with the increased frequency that I
used to? Will I go back to being the kind of nice, friendly blogger who
comments on others' posts and engages in conversations on Twitter and
Facebook? Well, we can hope. There are going to be big changes coming up
anyway, so you never know!<br />
<br />
I am freshly back from
holiday, and suffering from the associated exhaustion that such a state entails. Am
I the only one who thinks we should be entitled to a post-holiday
holiday to get over the first? Maybe it's my age (I turned 32 last
week).<br />
<br />
I spent a week in Malaga, visiting a former
flyer friend who just opened a hotel in the old town there. In actual
fact, he was in Ibiza for most of the time we were in town, but
nonetheless, I took the opportunity to eat as many local treats as one
possibly can without the help of a guide (I manage that rather well!)
and am going to try to rustle up some of them for these very pages.<br />
<br />
One of my favourite finds was a local <i>heladeria</i>, which had such
wonderful ice-cream I can hardly bear thinking about it. Thus, I have
been in full chilled dessert making mode since coming back home. I have
turned out fairly decent strawberry gelato, but the way I do it uses raw
eggs and I know what you lot are like about raw eggs in food, having
received a raft of emails about leaving them out when I shared my
<a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2013/06/lady-grey-tea-and-alphonso-mango.html">Alphonso mango tiramisu recipe years ago</a>. So I am giving you an egg free
malted banana version (which is inspired by a dessert let down I had
recently in Bill's - does anyone ever come away from there feeling
satisfied? I find it all style and no substance). You don't need an ice-cream maker: this is no churn. Hurrah.<br />
<br />
Enjoy.<br />
<br />
<b>Malted Banana Ice-Cream </b><br />
<br />
You will need:<br />
<br />
1 tin of condensed milk (397g)<br />
300ml double cream<br />
2 ripe bananas, mashed<br />4 tbsp Horlicks, or other malted milk powder<br />
2 tbsp vodka (optional, but keeps texture smooth during long storage in freezer)
<br />
<ol>
<li>Whisk everything together until thick and airily creamy. Freeze. That's it.</li>
</ol>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com11tag:blogger.com,1999:blog-4691966360028175204.post-31499353352866973972014-06-04T10:18:00.002+01:002014-06-04T10:18:56.263+01:00Cardamom Coffee Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyL13KPSI5HV5qFvQoJHDP8EndHW5cEwKBsc5NqHZzG5yqFe7Q0vsjOpfmwEqg9GQArOa_xx0K-VhUCrzuwNAs45UlkIft4S0XqU1IypCo6R_NEU8dTzA6vNKAUYJsSNobKXstmKHzJlxr/s1600/IMG_20140403_230120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyL13KPSI5HV5qFvQoJHDP8EndHW5cEwKBsc5NqHZzG5yqFe7Q0vsjOpfmwEqg9GQArOa_xx0K-VhUCrzuwNAs45UlkIft4S0XqU1IypCo6R_NEU8dTzA6vNKAUYJsSNobKXstmKHzJlxr/s1600/IMG_20140403_230120.jpg" height="320" width="320" /></a></div>
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<br />
In keeping with my recent discovery of delicious Northern European baking, I am bringing you my adaptation of a Norwegian cake I have read about a few times and put off baking for no good reason at all. <br />
<br />
I have never been to Norway: we flirt with the idea regularly, and good friends tease us by saying we should all go on a great escape to the fjords, but it hasn't happened and probably won't for ages as said friends have just had a baby. So I think it's OK to have made huge changes to what started off as a fairly trad and standard-looking recipe.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtr9lROoEFYnnno4fG5Fx3CL_Gx9vkUkNSfxlB9relPE8pWP4Ic9cGkctJQZk2Zotg0t7GCAdkhLWBl-EdLFfNNM8gobPfpEAnTYYfd9oNMuv-3rNKO4MvjpzbmgabZXoYmJtSrqrR_fPO/s1600/IMG_20140403_230041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtr9lROoEFYnnno4fG5Fx3CL_Gx9vkUkNSfxlB9relPE8pWP4Ic9cGkctJQZk2Zotg0t7GCAdkhLWBl-EdLFfNNM8gobPfpEAnTYYfd9oNMuv-3rNKO4MvjpzbmgabZXoYmJtSrqrR_fPO/s1600/IMG_20140403_230041.jpg" height="320" width="320" /></a></div>
<br />
Some people get annoyingly OTT about authenticity. I just don't think it's important. Switch out brown sugar for white; use whole, skin-on almonds that have been roughly chopped instead of buying slivered and blanched ones: it's a cake at the end of the day. Calm down.<br />
<br />
You might think this is not a seasonal offering, and you'd be right. But given that right now it is chucking it down outside and we are in the midst of a full on Indian mango ban, what is there to feel Summery about?<br />
<br />
(I suppose you could add strawberries.)<br />
<br />
Oh yeah, and this is coffee cake in the US sense: there isn't any coffee in it, it's the sort of thing you have alongside your cup of Java.<br />
<br />
<b>Cardamom Coffee Cake</b><br />
<br />
You will need:<br />
<br />
200g butter, melted<br />
2 tsp ground cardamom<br />
225g caster sugar<br />
3 eggs<br />
300g self raising flour<br />
1 tsp baking powder<br />
200ml milk<br />
3 tbsp dark brown muscovado sugar<br />
3 tbsp almonds, chopped<br />
<br />
<ol>
<li>Heat the oven to190°C and grease and line a deep sided 20 x 20cm pan. Melt the butter and set it aside.</li>
<li>Beat the caster sugar and eggs with an electric mixer for about five minutes until thick and creamy. </li>
<li>Add the flour, cardamom, baking powder and melted butter, and continue to whisk until smooth. Gradually add the milk, still whisking. The batter will have the texture of a thick soup.</li>
<li>Pour into the prepared tin and sprinkle with the almonds and dark muscovado sugar. Bake for 30 minutes. Cool in the tin and cut into squares before serving.</li>
</ol>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com2tag:blogger.com,1999:blog-4691966360028175204.post-57497669977358927442014-05-12T15:43:00.000+01:002014-05-12T15:43:16.475+01:00Pumpkin Pie, Peter-fied<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusKCXFEOndcCYwT_lnw86cfeQhAyVPczkg-1sApuwX0TJb2kZcUa-BfSS2ZwTSCk-MKZc_L9RppP3nnpSWBTd5d5Rhq1xdhUWDnxs_8mXazf8QmGlgL1j7KDPEcgo5PhBLifpqK80dKrH/s1600/IMG_20140410_130225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusKCXFEOndcCYwT_lnw86cfeQhAyVPczkg-1sApuwX0TJb2kZcUa-BfSS2ZwTSCk-MKZc_L9RppP3nnpSWBTd5d5Rhq1xdhUWDnxs_8mXazf8QmGlgL1j7KDPEcgo5PhBLifpqK80dKrH/s1600/IMG_20140410_130225.jpg" height="320" width="320" /></a></div>
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<span style="font-size: x-small;"><i>Yum.</i></span></div>
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I am currently downloading the soundtrack to Disney's 'Frozen' and I can barely wait to start singing along. I'm getting the Japanese version of 'Let It Go' as well, which in my opinion has better lyrics, but whatever. I am late to this party and I know you all already have this song (in whatever language you want) on repeat in your cars and playing in your earphones as you commute. In fact, you probably had it in 2013. I just take a while sometimes.<br />
<br />
(By the way, I don't normally do Disney. I have been corrupted by my niece. If you prefer the image of me listening to PJ Harvey, know that I was doing that last night. See - I'm still cool. Ish.)<br />
<br />
Now: I made a pie recently and I wasn't sure if I was going to put it on here, because it's a pumpkin pie, and some people will say it's the wrong time of year for that. Also, I switched the pastry for a crumb crust (because we all know that pastry can be a disappointment), and there will be people who are offended at that as well.<br />
<br />
BUT I CANNOT PLEASE YOU ALL. So here's pumpkin pie, my way. With treacly muscovado sugar and loads more spices than you're supposed to put in it.<br />
<br />
What I really wanted to mention was the amazing silicone springform pan I used to make it in. It's by a company called Lékué - from what I gather they are Spanish. (Another thing for Spaniards everywhere to be proud of.) What is amazing about this pan is that the bottom is a ceramic plate. The silicone sides insulate the cake or pie while it is baking and, once cool, come away perfectly, leaving smooth edges and a cake that is ready to serve. It is literally genius. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQTv8TOk_c7Rfn4OYb_Xd81XWrHMu6EoY-DSK_M6WrPI3lT_9_CZjkwDUx4y8E89CCDztLhv-td5VG9PXSTjG6DvRts61QRniNgFhXP-7ZZYaycksQm_acUyyeylwfXLgYtR8b3UrRRz5/s1600/lekue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQTv8TOk_c7Rfn4OYb_Xd81XWrHMu6EoY-DSK_M6WrPI3lT_9_CZjkwDUx4y8E89CCDztLhv-td5VG9PXSTjG6DvRts61QRniNgFhXP-7ZZYaycksQm_acUyyeylwfXLgYtR8b3UrRRz5/s1600/lekue.jpg" /></a></div>
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You can get it <a href="http://www.amazon.co.uk/gp/product/B001UF41VS/ref=as_li_ss_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=B001UF41VS&linkCode=as2&tag=delicdelicdel-21">here</a><img alt="" border="0" src="http://ir-uk.amazon-adsystem.com/e/ir?t=delicdelicdel-21&l=as2&o=2&a=B001UF41VS" height="1" style="border: none !important; margin: 0px !important;" width="1" />. I think Nigella used one of these on one of her TV programmes too, so you know it's good. The silicone insulates so gently that you could bake a cheesecake in this without all of that water bath tomfoolery. <br />
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I have so much more yumminess coming up, and I don't really know why I have been so lax about posting recently, but bear with. I'll get there. Meanwhile...<br />
<br />
<b>Pumpkin Pie, My Way</b><br />
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You will need:<br />
<br />
250g digestive biscuits<br />
75g butter<br />
<br />
3/4 cup dark muscovado sugar<br />
1/2 tsp salt<br />
2 tsp cinnamon<br />
1 tsp ginger<br />
good grating nutmeg<br />
1/4 tsp cloves<br />
2 eggs<br />
1 can pumpkin puree<br />
1 can evaporated milk<br />
<br />
<ol>
<li>Pre-heat the oven to 180°C. Crush the biscuits. Melt the butter. Mix the two together and push this resulting sandy mixture into a 25cm springform pan. Try to raise the edges slightly, though if you want to go cheesecake style, this would still look beautiful with just a base. Chill in the fridge for ten minutes while you make the filling.</li>
<li>Mix the other ingredients together until you have a smooth creamy filling. Pour over the base and bake for an hour or until a cocktail stick inserted near the centre comes out clean.</li>
<li>Cool on a wire rack for a few hours and serve with crème fraïche. </li>
</ol>
<br />Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com6tag:blogger.com,1999:blog-4691966360028175204.post-82860643129546516082014-04-25T18:52:00.000+01:002014-04-25T18:52:20.452+01:00Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrwZwY_s3NAWjGlR1I3Vmuxb3eRRoEs98JKe7EBTv7AMUVy6-tvRP18rseJ4dNQ7CTlGwqpgwYmK5Rp8pKp9vsFslQ743YUqpQgjzlyPOAcHxLq_acm3jw1B4RXzwd8cb8fbqLpGoVQWn/s1600/IMG_20140424_143519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrwZwY_s3NAWjGlR1I3Vmuxb3eRRoEs98JKe7EBTv7AMUVy6-tvRP18rseJ4dNQ7CTlGwqpgwYmK5Rp8pKp9vsFslQ743YUqpQgjzlyPOAcHxLq_acm3jw1B4RXzwd8cb8fbqLpGoVQWn/s1600/IMG_20140424_143519.jpg" height="320" width="320" /></a></div>
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<span style="font-size: x-small;"><i>I can't even deal with how delicious these are...</i></span></div>
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Here's the deal. You can't get a decent cinnamon bun where I live.<br />
<br />
I know there's a time and place those <i>pain aux raisins</i> type things you can get in the supermarket, but they are nothing like the sticky, gooey, spicily sweet rolls I dream of. And we've just remortgaged, so it's not as though I can just up sticks and move.<br />
<br />
Reader: I have decided to put an end to my suffering. I have learned how to make the very cinnamon rolls I thought I could only get in America. And, shockingly, they are ridiculously easy to make. Easier than pie. (Which, actually, I don't find easy at all.)<br />
<br />
I looked around at several different recipes and found that they were wildly different both in ingredients and in method, even down to the rolling. So, I took a rather devil-may-care approach and made up my own version, using different bits of each of the three recipes I liked best. My cinnamon rolls are buttery, sweet and frosted with cream cheese icing. They are heaven.<br />
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I am really pleased to have been asked to contribute a recipe for Macmillan's <a href="http://coffee.macmillan.org.uk/Home.aspx#.U1qdHqLJEeo">'World's Biggest Coffee Morning'</a> fundraiser. I have been to a Macmillan Coffee Morning before and we all had a great time. I was going to submit one of my other recipes that are already on the blog, but have decided that these cinnamon rolls are perfectly suited to this type of event. They are inexpensive (actually, all I had to buy was cream cheese - you probably have the rest of the ingredients in your cupboard as well), easy to make, and taste sweet and comforting.<br />
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Besides, I think we're all over cupcakes and macaroons by now.<br />
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If you bake these, or if you hold a coffee morning to support Macmillan, or if you do both of those things, definitely leave a comment and let me know how it went. Enjoy!<br />
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<span id="goog_1141886081"></span><span id="goog_1141886082"></span><br />
<span id="goog_1141886081"></span><span id="goog_1141886082"></span><br />
<b><span id="goog_1141886081">Cinnamon Rolls </span></b><br />
<br />
<span id="goog_1141886081">You will need:</span><br />
<span id="goog_1141886081"> </span><br />
<span id="goog_1141886081">Rolls:</span><br />
<span id="goog_1141886081">600g plain flour</span><br />
<span id="goog_1141886081">1/2 tsp salt </span><br />
<span id="goog_1141886081">7g fast action yeast (or whatever type you have)</span><br />
<span id="goog_1141886081">80g caster sugar </span><br />
250ml milk<br />
80g unsalted butter<br />
3 eggs<br />
<br />
Filling:<br />
150g soft brown sugar<br />
3 tsp ground cinnamon<br />
100g unsalted butter<br />
a little milk<br />
<br />
Icing:<br />
50g unsalted butter<br />
100g cream cheese<br />
300g icing sugar<br />
<br />
<ol>
<li>In the bowl of a stand mixer (or in a large bowl - you could also use an electric hand whisk), combine half of the flour, salt, yeast and caster sugar. Attach the paddle beater.</li>
<li>Melt the butter and add it to the flour mixture, along with the milk and eggs. Beat on low speed until smoothly incorporated. Stop the mixer, scrape the sides of the bowl and beat again on high speed this time, for three minutes.</li>
<li>Change to the dough hook. The mixture will be very liquid. Slowly knead in the remaining flour until you have a smooth dough. It will still be quite wet feeling, but it shouldn't be very sticky. If you need to, add a little extra flour. If you want to do this all by hand, I would just put everything in a bowl together, and mix well/knead until you have a smooth dough. Don't be put off by not having machinery!</li>
<li>Place the dough in a bowl, cover with clingfilm, and chill in the fridge overnight. It will rise slowly in the cold of the fridge and double in size.</li>
<li>Next morning, knock the dough back in the bowl and knead it again lightly. Roll it out on a floured surface. You want to aim for a rectangle of around 30 x 20 cm. Spread this generally with the soft butter (or melt the butter and brush the dough with it). Next sprinkle with the sugar and cinnamon.</li>
<li>Roll up the dough tightly, starting from the long edge. Cut the roll into eight slices.</li>
<li>Place these slices on a baking sheet (I would grease it), and press down lightly. Leave to rise for a second time, for as long as it takes to heat the oven to 190°C. </li>
<li>Brush the rolls with milk (or melted butter if you have some leftover), and bake for 25 minutes. </li>
<li>Make the icing: beat the butter and cream cheese together until smooth. Then add the icing sugar and beat thoroughly.</li>
<li>Cool for five minutes before slathering on the icing and serve warm. </li>
</ol>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com2tag:blogger.com,1999:blog-4691966360028175204.post-40064508223783819162014-04-04T12:46:00.002+01:002014-04-04T14:26:50.316+01:00UK Coffee Week (7-13 April)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CA7pl5zKSiW8zCnukCjNAJeekBrafN51y9uA5DtZQLVWEiv8lphA-O4dmkXVEtWmDP0vFNuIUWsaTlqlU49-0lTgWiJfuddUkaIGQhC7P_w42ugmYvDKGjNJtL-XeDzvMVKhT_sZYFgE/s1600/IMG_20140402_065022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CA7pl5zKSiW8zCnukCjNAJeekBrafN51y9uA5DtZQLVWEiv8lphA-O4dmkXVEtWmDP0vFNuIUWsaTlqlU49-0lTgWiJfuddUkaIGQhC7P_w42ugmYvDKGjNJtL-XeDzvMVKhT_sZYFgE/s1600/IMG_20140402_065022.jpg" height="320" width="320" /></a></div>
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<br />
So, next week, in the UK at least, is dedicated to that most heavenly of caffeinated beverages, coffee, and <span style="color: magenta;"><b>Delicious Delicious Delicious</b></span> is giving away 50 coffee pods to celebrate. <br />
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<br />
More about that in a minute. First, what's this coffee week business? Well, the <a href="http://www.finecoffeeclub.co.uk/">Fine Coffee Club</a> (who are giving away the coffee) put it rather nicely:<br />
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<blockquote class="tr_bq">
<div style="text-align: left;">
<i>UK Coffee Week really is for everyone who enjoys coffee and wants to give something back to the countries which produce the beans we love so much. It doesn't matter if you are an instant coffee drinker or an artisan roaster: everyone can support UK Coffee Week.</i></div>
</blockquote>
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<div style="text-align: left;">
The Fine Coffee Company gives 20% of the cost of their Rwandan coffee direct to the farmers at The Rwandan Coffee Farmers Company (RFCC). The RFCC is right now building a coffee roasting and packaging plant that will provide an income for 50, 000 local coffee farmers and, of course, create jobs.</div>
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The pods the company make are compatible with Nespresso branded machines. And I know you want to get a hold of some.</div>
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<div style="text-align: left;">
<span style="color: magenta;"><b>Delicious Delicious Delicious</b></span> is giving away 5 x 10 pod packs of the following coffees:</div>
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<div class="ecxMsoNormal" style="background: white; line-height: 115%; text-align: justify;">
<span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; line-height: 115%;"><b><i><span style="color: #4d2166;"><span style="color: #4d2166; font-style: italic; font-weight: bold;">Dark
Roast</span></span></i></b><i><span style="color: #4d2166;"><span style="color: #4d2166; font-style: italic;"> - </span></span></i>A darkly roasted blend of premium Central
American and African beans that delivers a full-bodied, well – rounded bold
taste.<i><span style="color: #7c7c7c;"><span style="color: #7c7c7c; font-style: italic;"> </span></span><b><span style="font-weight: bold;">Recommended drink: Latte</span></b></i></span></span><span style="font-family: Calibri;"><span style="font-family: Calibri;"></span></span></div>
<b><span style="color: #7c7c7c; font-family: Tahoma; font-size: xx-small;"><span style="color: #7c7c7c; font-family: Tahoma; font-size: 9.0pt; font-weight: bold; line-height: 115%;"><span class="ecxapple-converted-space"></span></span></span></b><span class="ecxbold"><b><span style="color: black; font-family: Tahoma; font-size: xx-small;"><span style="color: black; font-family: Tahoma; font-size: 9.0pt; font-weight: bold; line-height: 115%;"></span></span></b></span><span class="ecxapple-converted-space"><b><span style="color: #7c7c7c; font-family: Tahoma; font-size: xx-small;"><span style="color: #7c7c7c; font-family: Tahoma; font-size: 9.0pt; font-weight: bold; line-height: 115%;"></span></span></b></span><b><span style="color: #7c7c7c; font-family: Tahoma; font-size: xx-small;"><span style="color: #7c7c7c; font-family: Tahoma; font-size: 9.0pt; font-weight: bold; line-height: 115%;"></span></span></b><br />
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<br /></div>
<div style="text-align: left;">
<i><span style="color: #e6007e; font-family: Tahoma; font-size: xx-small;"><span style="color: #e6007e; font-family: Tahoma; font-size: 9.0pt; font-style: italic; line-height: 115%;"><b><span style="font-weight: bold;">Light Roast </span></b>- </span></span></i><span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; line-height: 115%;">A mild, easy drinking espresso consisting of the finest beans from Colombia, Costa
Rica and Africa, this
blend has a fruity flavour with a softly rounded character.<span style="color: #333333;"><span style="color: #333333;"> </span></span><b><i><span style="font-style: italic; font-weight: bold;">Recommended drink: Espresso</span></i></b></span></span></div>
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<div style="text-align: left;">
<span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; line-height: 115%;"><b><i></i></b></span></span></div>
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<span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; line-height: 115%;"><b><i></i></b></span></span></div>
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<span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; line-height: 115%;"><b><i></i></b></span></span></div>
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<span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; line-height: 115%;"><b><i></i></b></span></span></div>
<div style="text-align: left;">
<span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; line-height: 115%;"><b><i><span style="font-style: italic; font-weight: bold;"></span></i></b></span></span><b><i><span style="color: #00634c; font-family: Tahoma; font-size: xx-small;"><span style="color: #00634c; font-family: Tahoma; font-size: 9.0pt; font-style: italic; line-height: 115%;">Lungo - </span></span></i></b><span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; font-weight: normal; line-height: 115%;">best
enjoyed as a longer shot. Hand selected coffees from South America and Africa result in full-bodied intensity and a lasting rich
flavour.</span></span><span style="color: #333333; font-family: Tahoma; font-size: xx-small;"><span style="color: #333333; font-family: Tahoma; font-size: 9.0pt; line-height: 115%;"> </span></span><b><i><span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; font-style: italic; line-height: 115%;">Recommended drink: Americano with a splash of cold
milk</span></span></i></b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<i><span style="color: #9d8a52; font-family: Tahoma; font-size: xx-small;"><span style="color: #9d8a52; font-family: Tahoma; font-size: 9.0pt; font-style: italic; line-height: 115%;"><b><span style="font-weight: bold;">Guatemalan</span></b> -</span></span></i><i><span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; font-style: italic; line-height: 115%;"> </span></span></i><span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; line-height: 115%;">Guatemala</span></span><span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; line-height: 115%;">'s rich volcanic earth has produced this rich Arabica with many layered
flavours. Darkly roasted, with a medium body, bright acidity, floral aromas and
dark fruit flavours, leaving you with a clean lingering after taste.<span style="color: #333333;"><span style="color: #333333;"> </span></span><b><i><span style="font-style: italic; font-weight: bold;">Recommended drink: Americano</span></i></b></span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; line-height: 115%;"><i><span style="font-style: italic;"><i><span style="color: #114cb3; font-family: Tahoma; font-size: xx-small;"><span style="color: #114cb3; font-family: Tahoma; font-size: 9.0pt; font-style: italic; line-height: 115%;"><b>Rwandan </b>- </span></span></i><span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; line-height: 115%;">Our
100% single origin Rwandan coffee has a full body and strong acidity. This
coffee is rich and smoky, there are brown sugar and bittersweet dark chocolate
flavours alongside the black tea note that is characteristic of Rwandan
coffees.<span class="ecxapple-converted-space"></span><span style="color: #333333;"><span style="color: #333333;"><a href="http://finecoffeeclub.co.uk/rwanda/" target="_blank"><span style="color: #6b9034;"><span style="color: #6b9034;"></span></span></a></span></span></span></span></span></i><b><i><span style="font-style: italic; font-weight: bold;"><span style="font-family: Tahoma; font-size: xx-small;"><span style="font-family: Tahoma; font-size: 9.0pt; line-height: 115%;"><span style="color: #333333;"><span style="color: #333333;">
</span></span><b><i><span style="font-style: italic; font-weight: bold;">Recommended
drink: Americano or Espresso</span></i></b></span></span> </span></i></b></span></span></div>
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How to win:</div>
<div style="text-align: left;">
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<div style="text-align: left;">
Simple. See up top there I have a photo of a latte with a flower on it? I love coffee art. In the past, I have had coffees with dogs, hearts and even Hello Kitty on the top. </div>
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<div style="text-align: left;">
Leave a comment or tweet me <a href="http://twitter.com/peterdelicious">@peterdelicious</a> telling me what you'd love on top of your latte. I'll pick a winner at random next Friday.</div>
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Good luck! </div>
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<div style="text-align: left;">
(For the record, and for equity, I would like Ewan McGregor's face on top of my latte.)</div>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com2tag:blogger.com,1999:blog-4691966360028175204.post-19705821578380510752014-03-26T11:35:00.000+00:002014-03-26T11:35:06.411+00:00Finnish Bilberry Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHInx0wp5MXQwFwuCztFjwzIL3AF49rN8F6gE1cg8JXVycF9FsfsibyFrj2h1xLZOowM6bMpHrVdOsOe0FSZonRqcL9RmGSD-9r20DxQewU6kxWwhPslopMR6UQaovYfbDWvdG_Sog0tau/s1600/mustik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHInx0wp5MXQwFwuCztFjwzIL3AF49rN8F6gE1cg8JXVycF9FsfsibyFrj2h1xLZOowM6bMpHrVdOsOe0FSZonRqcL9RmGSD-9r20DxQewU6kxWwhPslopMR6UQaovYfbDWvdG_Sog0tau/s1600/mustik.jpg" height="320" width="319" /></a></div>
<br />
I have recently been obsessed with Finnish things. My offering Iittala glassware as a Re-Inventing the Lamington 2014 prize shows that. I have also been obsessed with Willam Belli, but I don't think <span style="color: magenta;"><b>Delicious Delicious Delicious</b></span> is the place to discuss that. (Godammit.)<br />
<br />
I'm thinking that more Finnish baking will follow in coming weeks, because obsession is mind-occupying thing, but I'm kicking the game off with a completely self-imagined delicacy that I'm only calling Finnish because it contains cardamom (swoon) and bilberries, or what the Finns call <i>mustikka</i>.<br />
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Now, I don't want to get too over the top about these bilberries. They come dried, I buy them in Helsinki and I love them, but that's not to say that they aren't also somewhat unremarkable. I'm from the North West: we have winberries, which I am pretty sure are the same thing. We just don't dry them or grind them into a powder (that's coming in a later recipe.), or put them in coffee. <br />
<br />
But nonetheless: there's something super charming about the packaging that these come in (bad photo coming up. Sorry!) which makes me want to buy them.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvf-Dtjbn9knSnxZ_7rIxsiilKGEs1CI2Oug310FfzU-yPbaenr_12ZgA2ivFjb5FWgjZy98vbSV8ZHGjKLSVMRJMHxvNcM21WLiWbb4oi1iZDtp23U7nVdXU3WlDEn1T5jzDUT1kkdWP/s1600/IMG_20140326_110259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvf-Dtjbn9knSnxZ_7rIxsiilKGEs1CI2Oug310FfzU-yPbaenr_12ZgA2ivFjb5FWgjZy98vbSV8ZHGjKLSVMRJMHxvNcM21WLiWbb4oi1iZDtp23U7nVdXU3WlDEn1T5jzDUT1kkdWP/s1600/IMG_20140326_110259.jpg" height="320" width="320" /></a></div>
<br />
Let's put them in a cake!<br />
<br />
You could replace the dried <i>mustikka </i>with whatever you like. You could chop up some of that dried kiwi fruit you can get in health food shops. Why not? (It would be green though.)<br />
<br />
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<br />
<b>Finnish Bilberry Cake</b><br />
<br />
You will need:<br />
<br />
50ml milk<br />
3 eggs<br />
2 tsp vanilla extract<br />
seeds from 10 cardamom pods, crushed<br />
150g plain flour<br />
150g caster sugar<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
200g soft butter<br />
50g dried bilberries<br />
<br />
<ol>
<li>Preheat oven to 180°C. In a medium bowl, mix the milk, eggs, vanilla and cardamom.</li>
<li>In a large mixing bowl combine the dry ingredients (except the bilberries) and mix using a hand whisk until blended. This means no sifting: awesome. Add the butter, cubed, and half of the
egg and milk mixture. Mix, with an electric hand mixer, on low speed until the dry ingredients are moistened.
Increase to high speed and
beat for 1 minute. </li>
<li>Add the remaining egg mixture and beat for 40 seconds. Scrape down the
sides. Fold in the dried bilberries using a spoon..</li>
<li>Scrape the batter into a greased 6-cup bundt pan, or a loaf tin of the same size. Smooth the surface
with a spatula. (If you prefer, use the batter
for cupcakes. You should get around 14.)</li>
<li>Bake until a wooden toothpick inserted in
the centre comes out clean. This took an hour for me. </li>
<li>Let the cake cool in the pan on a rack for 10 minutes and then turn out to cool.</li>
</ol>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com4tag:blogger.com,1999:blog-4691966360028175204.post-80488183228999533312014-03-24T11:17:00.000+00:002014-03-24T11:17:21.305+00:00Re-Inventing the Lamington 2014: The Winner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgip2JXZUwzhj5drEZMa171iaQ5rEulLArkR4gRf_lrQSLJoSNNoqdX5NAkTXj-ff521Rhy0Yt_Cnx_ml4AA1J93cm0GycAzIS1wd_yM1E7Xx4fVrbXlO2RhWIzqpv-VwgOu4BCJq1WNDM7/s1600/cutsweet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgip2JXZUwzhj5drEZMa171iaQ5rEulLArkR4gRf_lrQSLJoSNNoqdX5NAkTXj-ff521Rhy0Yt_Cnx_ml4AA1J93cm0GycAzIS1wd_yM1E7Xx4fVrbXlO2RhWIzqpv-VwgOu4BCJq1WNDM7/s1600/cutsweet.jpg" height="213" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i> One word: winner.</i></span></div>
<br />
Oh boy, do I find choosing a winner difficult. Seriously, I take less time choosing which body butter (obsessed) to pick up when I am at The Body Shop, and that's pretty much like 'Sophie's Choice' for me anyway.<br />
<br />
I'd had this idea that I would get some friends of mine to do the judging and pick a winner, but it didn't work out. We're all in our thirties now, we're busy and who really has time to judge a lamington competition anyway?<br />
<br />
Exactly.<br />
<br />
So I relied on all of your comments and tweets (which, as a Twitter newbie, I still find exciting) to guide me. And they did. To Curtis and his Eurythmics inspired lamingtons.<br />
<br />
Congrats to Curtis! Do you want to actually Fed-Ex me the lamingtons so I can make sure they're worthy? :)<br />
<br />
The prize is on it's way.<br />
<br />
And thanks to all who entered!<br />
<br />
Stick around people, I have some awesome cake coming this week.<br />
<br />
Ciao for now.Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com4tag:blogger.com,1999:blog-4691966360028175204.post-20309629420753245462014-03-10T12:33:00.000+00:002014-03-10T12:33:04.217+00:00Re-Inventing the Lamington 2014: The Round-Up!I know. This is late. All I can say is that if you were me, and had my life (and more importantly, my lack of skill with an iPad Mini), you would also find blogging remotely in hotel rooms a nightmare.<br />
<br />
I can only apologise for taking forever to get this post together. I get so jet lagged on layovers that it is really hard to motivate myself. But I am back home now, and making it happen. Rejoice.<br />
<br />
I still don't know how to judge these (I love them all), but your comments or tweets will definitely help, so please let me know your thoughts. I hope to reach a decision by the end of the week.<br />
<br />
I am always amazed by the entries I get for this competition, and also touched. I know that lamingtons make mess. Thanks to all who baked, or even just read along.<br />
<br />
So, without further ado!<br />
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<a href="http://zuckerbaeckerei.com/wp-content/uploads/2014/02/karottenkuchenminiguglhupflamingtons2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://zuckerbaeckerei.com/wp-content/uploads/2014/02/karottenkuchenminiguglhupflamingtons2.png" height="213" width="320" /></a></div>
<br />
Jana blogs in German and English. (I know, right?) She made me think for a second that I should start publishing in Japanese as well, but then I thought about having to translate myself and it gave me a headache. Jana made <a href="http://zuckerbaeckerei.com/2014/02/karottenkuchenminiguglhupf-lamingtons-re-invent-the-lamington-2014/">Carrot Cake Guglhupf Lamingtons</a>. I love these: read the post. They don't look like lamingtons, but they are super lamington-inspired.<br />
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<br />
Vivien Lloyd, she of preserving fame, made <a href="https://www.vivienlloyd.com/marmalade-lamingtons/877/">Marmalade Lamingtons</a>. I bet they were moist and squishy and delicious! How beautiful is this picture by the way? Say hello to her on Twitter - <a href="http://www.twitter.com/vivienlloyd">@vivienlloyd</a>. Hell, why not say hello to me as well? <a href="http://twitter.com/peterdelicious">@peterdelicious</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlldI_9SRJoNVe0Q_XQhURsJ3fPpNwn7-zxme9rgo4siCJ4CtQDJWt9UK7ehXcZdLtfuNlowuJTJo29azUa5A56RVbpu5YkgG2auLu919q97zmqrsWc0J2UlbF2qZ6eru9zd-1zmGuH0/s1600/Chocolate+and+Passion+Fruit+Lamingtons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlldI_9SRJoNVe0Q_XQhURsJ3fPpNwn7-zxme9rgo4siCJ4CtQDJWt9UK7ehXcZdLtfuNlowuJTJo29azUa5A56RVbpu5YkgG2auLu919q97zmqrsWc0J2UlbF2qZ6eru9zd-1zmGuH0/s1600/Chocolate+and+Passion+Fruit+Lamingtons.jpg" height="239" width="320" /></a></div>
<br />
Michael Toa made lamingtons using Japanese Kewpie mayonnaise. I have to be honest, when I first heard about them I was pretty shocked. The mayo is actually in the cake though, as an ingredient, and the lamingtons are <a href="http://michaeltoa.blogspot.co.uk/2014/02/it-mayo-shock-u-chocolate-and-passion.html?showComment=1392982662240#c2130703379920590462">Chocolate and Passion Fruit</a>. Score! Michael has a cute <a href="https://www.youtube.com/user/mike2spice/videos">YouTube Channel</a> by the way. Check it out!<br />
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<br />
Dom, he of Belleau and regular lamington re-invention, did not disappoint this year. He made a <a href="http://www.belleaukitchen.com/2014/02/matcha-tea-lime-and-coconut-lamington.html">Green Tea, Lime and Coconut Lamington Cake</a>. I have always resisted the matcha lamington, but I do not think I would turn his down. Look at those cake layers! Tell him you love them. Tweet <a href="http://twitter.com/belleaukitchen">@belleaukitchen</a>.<br />
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<br />
<br />
<br />
<a href="http://twitter.com/loulouhamilton">Lou Lou</a> made some <a href="http://cocolicious.co.uk/">Raspberry and Rose Lamingtons</a>. These just look unbelievably perfect. I nearly screamed when I saw them. With joy. Deep joy.<br />
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<br />
These are Mardi's first entry. I do love a baker with a competitive edge! They are <a href="http://www.eatlivetravelwrite.com/2014/02/reinventing-the-lamington-2014-lami-choux/">Lami-Choux</a>, and are definitely what Parisians would call 'très choux!'. Up next we have her...<br />
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<br />
...<a href="http://www.eatlivetravelwrite.com/2014/02/jaffington-cupcakes-for-national-cupcake-day/">Jaffington Cupcakes</a>. I love the sound of these, and especially love the marmalade in the ganache. It's not just an orange cake with some chocolate on top. Mardi (<a href="http://www.twitter.com/eatlivtravwrite">@eatlivtravwrite</a>) lives in Canada. Gutted it's too far to pop around for one.<br />
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<br />
Curtis came out of Blog Hibernation (tsk tsk) to post the most unique lamingtons I think I have ever seen. Yes, these are lamingtons inspired by the wonderful Annie Lennox. And Dave Stewart. You may balk at <a href="http://wannabeculinarian.blogspot.co.uk/2014/02/re-invent-lamington-contest-2014.html">Eurythmics Lamingtons</a>. I say, 'Bring them over here. Now.' That up there is a Sweet Dreams (Are Made Of This) Lamington, and here we have a There Must Be An Angel Lamington.<br />
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<br />
They are obviously made of angel food cake. :)<br />
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<br />
<br />
<br />
<a href="http://twitter.com/thekitchenmaid">Lucy</a> made <a href="http://kitchen-maid.blogspot.co.nz/2014/02/treat-me-raw-raspberry-lamingtons.html">Raw Raspberry Lamingtons</a>. The title, when you look at the URL for the link alone, is 'Treat Me Raw Raspberry Lamingtons' - I think they sound pretty saucy!<br />
<br />
So, that's it for this year's entrants. Let me know what you think of them - which is your favourite, etc. I have an idea anyway of how I am going to select someone, but decisions can always be informed.<br />
<br />
Have a great week!<br />
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com18tag:blogger.com,1999:blog-4691966360028175204.post-37497499355153455822014-02-24T11:00:00.000+00:002014-02-24T11:00:00.898+00:00Re-Inventing the Lamington 2014 Day Ten: Chocolate Hazelnut Lamingtons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkV_XgRdzOCkgfdKCf66tiXtZM5nJaSeKDvgTl4eFeCklM2caoIAYwLlw-OoFYv1MYTvf8gDlp-cJ4qxuIhRZWI4uo4o-_puW8oFkVtpLJvFj0bmDnlWM0xeY_LfO7tchlpG3KTjyy2n5/s1600/hazel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkV_XgRdzOCkgfdKCf66tiXtZM5nJaSeKDvgTl4eFeCklM2caoIAYwLlw-OoFYv1MYTvf8gDlp-cJ4qxuIhRZWI4uo4o-_puW8oFkVtpLJvFj0bmDnlWM0xeY_LfO7tchlpG3KTjyy2n5/s1600/hazel.jpg" height="320" width="319" /></a></div>
<div style="text-align: center;">
</div>
<span style="font-size: x-small;"><i> Perfection.</i></span><br />
<br />
<br />
<br />
Before this 2014 lamington shiz all began (not that long before, but more than a few days), I made Nigella's <a href="http://www.nigella.com/recipes/view/nutella-cheesecake">Chocolate Hazelnut Cheesecake</a>.<br />
<br />
<br />
Shopping for the ingredients made me feel guilty; it's an artery-clogging, sugar-loaded coronary waiting to happen. I didn't let that bother me too much, because I was making it for some boys who were coming over for dinner, and I'm trying to fatten them both up 'cause they're cuter than I am, godammit. In a further, entirely selfless act, I gave them half of the leftovers. You might say this was uncharacteristiaclly generous, but I would call it sensible. Because my gosh, that cheesecake really is a thighsticker.<br />
<br />
Anyway, whilst I was licking the mixer bowl (don't pretend you wouldn't), it hit me that chocolate and hazelnut is one of <i>the </i>great flavour combinations in life. People can bang on about chocolate and chilli, strawberries and balsamic vinegar and mangoes and soy sauce (maybe that last one is just my mum), but let's be real about it: Nutella is popular for a reason.<br />
<br />
You can see where the thought process went.<br />
<br />
These are not Nutella Lamingtons. Nutella will never work as a lamington glue (or rather, coating). It's too thick, too sticky. I did think, more than briefly, about sandwiching these with some Nutella à la <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2014/02/re-inventing-lamington-2014-day-one.html">Clotted Cream Lamingtons</a> (sinful), but I couldn't because, uh, I'd actually eaten all of the Nutella. <br />
<br />
I'm sorry. Don't look at me.<br />
<br />
Anyway, you might say that I saved the best for last. I'm refusing to pick. My lamingtons are my babies, and this ain't 'Sophie's Choice.'<br />
<br />
You still have time to <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2014/02/re-inventing-lamington-2014.html">Re-Invent the Lamington to try and win either the bundt pan or Iittala plate</a>. The last date for entries is 28 February. I have had some great lamington submissions so far, but don't let the competition being fierce put you off. Be creative; this is just some fun.<br />
<br />
Thanks for following along. Be sure to check back for the round up and winner!<br />
<br />
<b>Chocolate and Hazelnut Lamingtons</b><br />
<br />
You will need:<br />
<br />
1 x batch <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2011/06/coconut-and-vanilla-bean-chiffon-cake.html">Coconut and Vanilla Bean Chiffon Cake</a><br />
<br />
300g milk chocolate (or plain if you prefer)<br />
250g hazelnuts<br />
<br />
<ol>
<li>To make slicing the cake into lamingtons easier, I wrap it in cling
film and freeze overnight. Cut the frozen cake into eight rectangles.These are big lamingtons!</li>
<li>Toast the nuts in a dry frying pan. This just means pushing them round in an oiless pan until they smell fragrant. Don't let them burn! Once cool, chop them finely. Set the chopped nuts aside in a dish.</li>
<li>Melt the chocolate either over warm water or in the microwave.</li>
<li>Dip the chunks of cake (I said they were big!) into the chocolate and coat well. Then turn and roll them in the chopped nuts. Set them aside to set firm and devour them with a cup of tea and joy in your heart.</li>
</ol>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com3tag:blogger.com,1999:blog-4691966360028175204.post-87771363467644952182014-02-23T10:30:00.000+00:002014-02-23T10:30:01.213+00:00Re-Inventing the Lamington 2014 Day Nine: Strawberry Jam Lamingtons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQ3ODfbs2c1_BHlmHstpzeR7B_5dJCROoF9CsLQKjAjdN4wvdPPHc6CKjqETdmngvyma6V442UnfEuacars43U-y9CkK3HGfSBEmit_-sqKfRMI-YMx7hQZ7SeM4ANSVZav2o_l3dIj8j/s1600/jam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQ3ODfbs2c1_BHlmHstpzeR7B_5dJCROoF9CsLQKjAjdN4wvdPPHc6CKjqETdmngvyma6V442UnfEuacars43U-y9CkK3HGfSBEmit_-sqKfRMI-YMx7hQZ7SeM4ANSVZav2o_l3dIj8j/s1600/jam.jpg" height="320" width="319" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>The pandas loved being on <a href="http://instagram.com/peterdelicious">Instagram</a>. It made them feel complete.</i></span></div>
<br />
Inspired by my <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2014/02/re-inventing-lamington-2014-day-four.html">Seville Orange Lamingtons</a>, what was there to stop me from repeating the process using some of my other homemade preserves? Really. What?<br />
<br />
<span style="font-size: small;">Truth told, I think it's nice to have a recipe like this to get me to use up what I stash in the cupboard upstairs. I have a bad habit of keeping the jams and chutneys I make because they are 'precious'. It's counter productive. The point of preserving is to put something away so you can actually enjoy it later, not watch it gather dust.</span><br />
<br />
These lamingtons actually remind me of the old fashioned baker's madeleines you used to see all the time when I was little and which I haven't seen for years and years now that I sit and think about it. The closest you get, at least in the UK, is that rotten coconut and jam topped cake that they do in Starbucks.<br />
<br />
No offense, Star-Bees, but my lamingtons school your rubbish loaf cake. Now go and pay your corporation taxes, dammit.<br />
<br />
Maybe those madeleines will make a comeback. Stranger things have happened. Look at the resurgence of Tottenham Cake! It's everywhere. I hate it.<br />
<br />
Until that day, I give you my Strawberry Jam Lamingtons. Enjoy. And don't forget to Re-Invent the Lamington yourself. I have had loads of great entries so far, judging is going to be a nightmare!<br />
<br />
<b>Strawberry Jam Lamingtons</b><br />
<br />
You will need:<br />
<br />
1 x batch <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2011/06/coconut-and-vanilla-bean-chiffon-cake.html">Coconut and Vanilla Bean Chiffon Cake</a><br />
<br />
1 x jar (around 250g) strawberry jam (<a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2010/07/jam.html">you can make your own</a>)
<br />
100g dessicated coconut<br />
<br />
<br />
<ol>
<li>To make slicing the cake into lamingtons easier, I wrap it in cling
film and freeze overnight. Cut the frozen cake into 24 cubes, or as many as you like/can. </li>
<li>Make the jam glaze: mix the strawberry jam with a little hot water
from a recently boiled kettle
until smooth and glossy. Add the water a little at a time, because if
you add too much, the glaze will thin out and become unusable. Set the
coconut in a dish.</li>
<li>Dip each cube of cake into the jammy glaze and then roll in the
coconut. Set
aside on a wire rack to dry out. Plastic panda bears are an optional, but thrilling, extra.</li>
</ol>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com2tag:blogger.com,1999:blog-4691966360028175204.post-50233133926353162872014-02-22T09:44:00.000+00:002014-02-22T09:44:00.473+00:00Re-Inventing the Lamington 2014 Day Eight: Coconut Lamingtons<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYj-MElkDwyLCoX3NAcX36G5BYtj3vXDxgHZZb5CDsu4kY6NGetJXxEA9o8rBn0GWqJxYQc9dTaTc13NUx1MYLEg2ZoNynE6Y3zSqNI20T84Ita9z555Dg25d77Whd28aPINL7iyBtGU4L/s1600/coconut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYj-MElkDwyLCoX3NAcX36G5BYtj3vXDxgHZZb5CDsu4kY6NGetJXxEA9o8rBn0GWqJxYQc9dTaTc13NUx1MYLEg2ZoNynE6Y3zSqNI20T84Ita9z555Dg25d77Whd28aPINL7iyBtGU4L/s1600/coconut.jpg" height="320" width="319" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>I just freaking LOVE my hot pink background. Sorry not sorry if I overuse.</i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i><span> <a href="http://instagram.com/peterdelicious">instagram.com/peterdelicious</a></span></i></span></div>
<br />
<br />
Some people call me Vanilla Boy, using the term in its <a href="http://www.oxforddictionaries.com/definition/english/vanilla">modern slang sense</a>. I say, 'If only they knew.'<br />
<br />
But regardless, I thought a vanilla lamington might kick some ass. Imagine: fluffy vanilla scented sponge cake, dipped in a creamy white chocolate ganache and sprinkled with vanilla infused sugar crystals. Exciting, no?<br />
<br />
Trouble is, as I got ready to make these vanilla lams, I lost interest. I didn't want to eat such a sweet and sickly sounding confection. I wanted coconut, and lots of it.<br />
<br />
Now, you might say, <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/#uds-search-results">looking at this blog</a>, 'Wow. That's a lot of coconut! More than enough.' And you'd be absolutely right. But (and this is true of so many things in life), do you know what's better than just enough?<br />
<br />
More.<br />
<br />
So we're having coconut lamingtons. They are my favourite of the 2014 batch of Re-Invented Lamingtons. At least, they are my favourites out of the ones I re-invented myself. The lamingtons you have been re-inventing and tweeting me about look pretty sensational as well to be honest. I love seeing your entries when I do this every year, it makes me want to bust out my Blogging Community apron and just weep with happiness.<br />
<br />
Right now I have to finish this post though, so my tears are on standby. If you want to Re-Invent the Lamington yourself, I'm running a great giveaway. <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2014/02/re-inventing-lamington-2014.html">Details here</a>. Get involved!<br />
<br />
<b>Coconut Lamingtons</b><br />
<br />
You will need:<br />
<br />
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0); text-align: left;">1 x half batch <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2012/03/victoria-sponge.html">Victoria Sandwich</a><a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2011/06/coconut-and-vanilla-bean-chiffon-cake.html" style="text-decoration: none;"></a></span></div>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;"></span></span>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">300g icing sugar, sifted</span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">
</span><span style="text-align: left;"></span></span>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">50ml Malibu (I'm not even embarrassed.) </span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">
</span></span>
<div style="text-align: -webkit-auto;">
100g dessicated coconut <span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);"></span></span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">
</span></span>
<br />
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"></span></div>
<ol style="text-align: left;">
<li style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);">To
make slicing the cake into lamingtons easier, I wrap it in cling film
and freeze overnight. Cut the frozen cake into 12 cubes, or as many as
you like/can.To be honest, with this cake (which I baked in a 20cm square tin), as opposed to the chiffon cake I used for the other lamingtons this year, crumbing and breaking is less of an issue, but I still like nice defined edges so recommend the overnight cold treatment.</span></li>
<li style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);">Make
the glaze: mix the Malibu and icing sugar together until smooth.
If you need to thin it down a little more, use a few drops of hot water
from the kettle. Set the dessicated coconut in a dish.</span></li>
<li style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);">Dip
each cube of cake into first the glaze and then cover generously in coconut. Set aside on a wire rack to dry
out. </span></li>
<li style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);">We ate these with ice cream. I don't know why, but they felt much more like a dessert lamington than some of the others. </span></li>
</ol>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com4tag:blogger.com,1999:blog-4691966360028175204.post-65965327058460830992014-02-21T11:29:00.000+00:002014-02-21T11:30:09.211+00:00Re-Inventing the Lamington 2014 Day Seven: Coffee and Walnut Lamingtons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKTSZhx_5DD2zwJ8CFvqhlpqudRSRF30mPhv4O9y246M8LNoPuVSclUn1TDO8O7xuY0ObBS3C4UVQ7tIONM4S1oMQl9M9sUzmM8U1R5JV5dqZOejKXHu418UVkFRjVd1baChfiGoT5SUE/s1600/walnut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKTSZhx_5DD2zwJ8CFvqhlpqudRSRF30mPhv4O9y246M8LNoPuVSclUn1TDO8O7xuY0ObBS3C4UVQ7tIONM4S1oMQl9M9sUzmM8U1R5JV5dqZOejKXHu418UVkFRjVd1baChfiGoT5SUE/s1600/walnut.jpg" height="320" width="319" /></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: x-small;"> <a href="http://instagram.com/peterdelicious"><i>instagram.com/peterdelicious</i></a></span></div>
<br />
This lamington is inspired by Percy's mum: she makes the best coffee and walnut cake you've ever tasted. It dawned on me all of a sudden when I was having my lamington nightmare a week or so ago that this most wonderful of cakes (and one of England's best) deserved it's lamington equivalent, and what follows is just that. Except that I (once again) use a coffee liqueur glaze instead of the more traditional buttercream that you'd expect on a coffee and walnut cake.<br />
<br />
<br />
(Oh come on - do you really think I have the time to coat cake cubes on all sides with frosting using a pallet knife? I'm not as patient as I was in 2010! Plus, I <span style="color: magenta;">♥ </span>Tia Maria.)<br />
<br />
Now: the more eagle-eyed (I nearly just typed that as aiguille-eyed, which I think would delight my French audience as needles do indeed have eyes) among you may have noticed that I skipped a day yesterday. Really, we should be on Day Eight by now. The reason for this is that I didn't get home until really late yesterday, so was too tired to post anything. Although I landed at Heathrow on time, there was a traffic accident on the motorway and we were delayed for HOURS.<br />
<br />
I want to take a moment to talk about that actually. I was really annoyed about it when we were queueing for what seemed like decades, waiting for the traffic to clear. The inconvenience, the fact that I was tired and wanted to get home: it was all getting to me. Then we passed the accident site.<br />
<br />
It made me sick to my stomach. No word of a lie, a supermarket truck had exploded in flames and had been reduced to mere cinders. I have no idea if the driver(s) got out ok or not, or if another vehicle was involved, but I can't get the image out of my head.<br />
<br />
I know this is just a baking blog. But I want everyone to just take a moment and remind themselves to drive safely. Driving is something we do every day and rarely consider how dangerous it can be. Certainly I'm guilty of that. I need to change, and I dare say we all do. Take care. Be considerate. Give each other enough space. Because it can all turn nasty in the blink of an eye.<br />
<br />
Anyway, back to the lamingtons. These were good! Highly recommended.<br />
<br />
Remember that you still have time to <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2014/02/re-inventing-lamington-2014.html">Re-Invent the Lamington</a> yourself, and win a beautiful prize. Get to it.<br />
<br />
<br />
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;"><b>Coffee and Walnut Lamingtons</b></span></span></div>
<div style="text-align: -webkit-auto;">
</div>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">You will need:</span></span></div>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;"> </span><span style="text-align: left;"> </span></span></div>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0); text-align: left;">1 x batch <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2011/06/coconut-and-vanilla-bean-chiffon-cake.html" style="text-decoration: none;">Coconut and Vanilla Bean Chiffon Cake</a></span></div>
<span style="background-color: rgba(255, 255, 255, 0); text-align: left;">
</span>
<br />
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;"></span></span>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">300g icing sugar, sifted</span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">
</span><span style="text-align: left;"></span></span>
<br />
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">50ml Tia Maria </span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">
</span></span>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;"><span style="background-color: rgba(255, 255, 255, 0);">250g walnuts, chopped</span></span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">
</span></span>
<br />
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"></span></div>
<ol style="text-align: left;">
<li style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);">To
make slicing the cake into lamingtons easier, I wrap it in cling film
and freeze overnight. Cut the frozen cake into 12 cubes, or as many as
you like/can. </span></li>
<li style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);">Make
the glaze: mix the coffee liqueur and icing sugar together until smooth.
If you need to thin it down a little more, use a few drops of hot water
from the kettle. Set the walnut pieces in a dish.</span></li>
<li style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);">Dip each cube of cake into first the glaze and then roll in the nuts. Walnut pieces don't seem to adhere as readily as coconut, so you might have to take your time with this part. Set aside on a wire rack to dry out. </span></li>
</ol>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com3tag:blogger.com,1999:blog-4691966360028175204.post-65990230847192634402014-02-19T17:40:00.000+00:002014-02-19T17:40:18.941+00:00Re-Inventing the Lamington 2014 Day Six: Pink Grapefruit Lamingtons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfvgVBQNmYXuLxvu2JVSXBZvfvfNOUEXJzgv-TWg1Dv55c6COCy0hxK4h1sB0iNrvN6z35GS9emHqWqXXKm4uEZF4ncS0Q07ovHhGqSQy-cL9hH46swZ03HwRw9g87zQOH-VbJ3LW45dr/s1600/IMG_20140129_132524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrfvgVBQNmYXuLxvu2JVSXBZvfvfNOUEXJzgv-TWg1Dv55c6COCy0hxK4h1sB0iNrvN6z35GS9emHqWqXXKm4uEZF4ncS0Q07ovHhGqSQy-cL9hH46swZ03HwRw9g87zQOH-VbJ3LW45dr/s1600/IMG_20140129_132524.jpg" height="320" width="320" /></a></div>
<div style="text-align: center;">
<a href="http://instagram.com/peterdelicious"><span style="font-size: x-small;"><i>instagram.com/peterdelicious</i></span></a></div>
<br />
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">Some people don't like grapefruit. I wouldn't trust them if I were you.</span></span></div>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;"><br /></span></span></div>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">What is there not to like? Weirdos.</span></span></div>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;"><br /></span></span></div>
<div style="text-align: left;">
You can hopefully tell that these lamingtons are supposed to be heart shaped. Well, let me tell you that keeping them that way during the dipping and rolling stage of Lamington Production was almost impossible. Chiffon, though delicious, is rather soft for shaped lams. Stick to the cubes. A little tip from me to you.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Their shape hints at their purpose: Percy likes grapefruit and these were supposed to be valentine gifts. But the light was non existent, I had no choice but to take their photos anyway and I couldn't bear to start the 2014 lamingtons run with such a poor show.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
They tasted great though!</div>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;"><br /></span></span>
<br />Remember that you still have time to <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2014/02/re-inventing-lamington-2014.html">Re-Invent the Lamington</a> yourself, and win a beautiful prize. Get to it.<br />
<br />
</div>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;"><b>Pink Grapefruit Lamingtons</b></span></span></div>
<div style="text-align: -webkit-auto;">
<br /></div>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">You will need:</span><span style="text-align: left;"> </span></span></div>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<span style="background-color: rgba(255, 255, 255, 0); text-align: left;"></span><br />
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0); text-align: left;">1 x batch <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2011/06/coconut-and-vanilla-bean-chiffon-cake.html" style="text-decoration: none;">Coconut and Vanilla Bean Chiffon Cake</a></span></div>
<span style="background-color: rgba(255, 255, 255, 0); text-align: left;">
</span>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;"></span></span><br />
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">300g icing sugar, sifted</span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">
</span><span style="text-align: left;"></span></span>
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">Juice and zest of 1 pink grapefruit </span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);">100g dessicated coconut</span></div>
</span></span><br />
<div style="text-align: -webkit-auto;">
<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
<ol style="text-align: left;">
<li style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);">To make slicing the cake into lamingtons easier, I wrap it in cling film and freeze overnight. Cut the frozen cake into 24 cubes, or as many as you like/can. Or try hearts, but don't say I didn't warn you.</span></li>
<li style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);">Make the glaze: mix the juice, zest and icing sugar together until smooth. If you need to thin it down a little more, use a few drops of hot water from the kettle. Set the coconut in a dish.</span></li>
<li style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);">Dip each cube of cake into first the glaze and then the coconut. Set aside on a wire rack to dry out.</span></li>
<li style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);">All campness aside, citrus works great as a glaze here. Feel free to experiment with other types. </span></li>
</ol>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com6tag:blogger.com,1999:blog-4691966360028175204.post-70739681225823947272014-02-18T11:25:00.000+00:002014-02-18T11:25:13.916+00:00Gizzi Erskine and Samsung Want YOU!<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: small;"> <span style="font-size: x-small;"><i>Gizzi Erskine, one of the Mentors for <a href="http://www.launchingpeople.co.uk/">Launching People</a>.</i></span></span></span></div>
<br />
<span style="font-family: inherit;"><span style="font-size: small;">We're interrupting the baking madness for a day at <span style="color: magenta;"><b>Delicious Delicious Delicious</b></span> to let all of you out there know about an amazing opportunity to change your work, life and work life.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: small;">Four celebrities, well known in their fields for breaking new ground are teaming up with Samsung to mentor hopefuls launching new ideas. The project is called <a href="http://www.launchingpeople.co.uk/">Launching People</a> and is quite literally the chance of a lifetime. The four mentors are going to work with, coach and ultimately launch the hopefuls into the industries they lead in.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: small;"><iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/KRTTR5unips?list=PLKg5k2sJtDlSiPGJ4Cb7JUVHEKl-R7w2T" width="560"></iframe></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: small;">Obviously, I am guessing that my readers are most likely interested in working with Gizzi on a food-related idea, but this opportunity is not limited to the kitchen: award-winning actor and producer Idris Elba, singer-songwriter Paloma
Faith and portrait and fashion photographer Rankin will also be
nurturing candidates with a passion for film, music and photography. If you're creative, this is for you. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: small;"><b>Film: Idris Elba,</b> award winning actor, producer, and DJ says: <i>“I want a story that’s inspiring.”</i></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">
</span></span><span style="font-family: inherit;"><span style="font-size: small;"><b>Music: Paloma Faith,</b> singer-songwriter, performer and actress says: <i>“I’m really looking for something we’ve not seen in a British artist before.”</i></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">
</span></span><span style="font-family: inherit;"><span style="font-size: small;"><b>Food: Gizzi Erskine,</b> leading pop up chef and food writer says: <i>“The simple ideas can be the best. But a simple idea with a bit of glitter on it is far more exciting.”</i></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">
</span></span><span style="font-family: inherit;"><span style="font-size: small;"><b>Photography: Rankin,</b> world famous portrait and fashion photographer says <i>“I want to know what they do that’s different, that’s interesting.”</i></span></span><br />
<br />
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<b><span style="font-family: inherit;"><span style="font-size: small;"><span style="color: black;">How can you get involved?</span></span></span></b></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: black;">To apply you need to make a 2-minute video all about you and your
ambition. Remember that you don't need to be perfect, but you need to be passionate. This is your chance to show off your personality and
your project idea, to get the attention of the mentors. You'll also have to choose an image to represent the idea and scribble a bit of copy about what you plan to do. Get on it!</span></span></span></div>
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<br /></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="color: black;">You can find out more and
upload your submission at <a href="http://launchingpeople.co.uk/">LaunchingPeople.co.uk</a></span><span style="line-height: 107%;"><a href="http://www.launchingpeople.co.uk/"><b><span style="color: blue; line-height: 107%;"></span></b></a><b><span style="color: blue; line-height: 107%;"> </span></b></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="line-height: 107%;"><b><span style="color: blue; line-height: 107%;"><br /></span></b></span></span></span></div>
<br />
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<b><span style="color: black;">What's up for grabs?</span></b></div>
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<span style="color: black;">T</span><span style="color: black;">he mentors will select
four candidates with whom they’ll work one-to-one. Th<a href="https://www.blogger.com/null" name="_GoBack"></a>e
chosen protégés will spend 2-3 weeks together, working closely with their
mentors in a house fully furnished with Samsung’s latest technology on their
personal projects, building towards a grand launch event and making their ideas
and ambitions a reality.</span><span style="color: black;"> </span></div>
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<br /></div>
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<span style="color: black;">In addition, </span><span style="color: black;">the public will get
to vote for one winner in each category to receive £500 for personal tuition
and Samsung technology up to the value of £2000.</span></div>
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<br /></div>
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<span style="color: black;">I think this is a seriously exciting project to get involved in. Heck, I might even apply.</span></div>
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<span style="color: black;">What are your thoughts? Leave a comment, let me know if you decide to submit an application. </span><span style="font-size: small;"><span style="color: black; font-family: "Samsung InterFace","sans-serif";"><span style="font-family: inherit;"></span></span></span></div>
<br />
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<span style="font-size: small;"><span style="color: black; font-family: "Samsung InterFace","sans-serif";"></span></span><span style="font-size: small;"><span style="font-family: "Calibri","sans-serif"; line-height: 107%;"><b><span style="color: blue; font-family: "Samsung InterFace","sans-serif"; line-height: 107%;"></span></b></span></span><span style="color: black; font-family: "Samsung InterFace Black","sans-serif"; font-size: 10.0pt; line-height: 107%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Samsung InterFace Black"; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span></div>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com0tag:blogger.com,1999:blog-4691966360028175204.post-71134374963250438342014-02-18T09:41:00.001+00:002014-02-18T09:43:02.180+00:00Re-Inventing the Lamington 2014 Day Five: Wintergreen Lamingtons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dHHzmgnTT95nIGPLjBsrlb8sW_nqYA03q4Wx4cI24jM4GSnRD5bkZ05mpKCgLCa-XpGKnZ7WD8lIOAPcjwaJ_LN7JYqx4VBdnEQbqR4c2HWP5jaDnEffcNKKYNYHJvbt63D1jQljCt5M/s1600/wintergreen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dHHzmgnTT95nIGPLjBsrlb8sW_nqYA03q4Wx4cI24jM4GSnRD5bkZ05mpKCgLCa-XpGKnZ7WD8lIOAPcjwaJ_LN7JYqx4VBdnEQbqR4c2HWP5jaDnEffcNKKYNYHJvbt63D1jQljCt5M/s1600/wintergreen.jpg" height="320" width="319" /></a></div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Watermelon Kewpie is back. Rejoice.</i></span></div>
<br />
I don't want to shave. It's a back to work day, and I have five days of stubbly growth to rid my face of. I can never bear it: I love the way my face looks fuzzy, and have no interest in the clean shaven look. Bah.<br />
<br />
OK, day five. Today is brought to you by what I could call the craziest lamington I have ever made, but a quick scan of my sidebar leads me to believe that that honour still rests with the Purple Rain Lamington, and come to think of it, probably will do until I fashion my Aperol Spritz lamingtons.<br />
<br />
Wintergreen is something that English people usually I hate. But not this one. I <i>adore </i>it. Whenever I am lucky enough to visit the States, I always, always, ALWAYS bring back as many wintergreen flavoured things as possible. The list last time included Lifesavers, Tic-Tacs, Altoids and chewing gum, and boy oh boy, has my mouth been fresh.<br />
<br />
I would go as far as to say that, ignoring the very real and fierce competition from cinnamon and that delicious teaberry flavour that gum comes in, wintergreen is for me, The Taste of America.<br />
<br />
When I was cosidering possible lamington flavours for this year's Re-Inventing the Lamington, it suddenly hit me that since wintergreen was one of my favourite things in the whole world, it needed to be included in the lamington hit parade.<br />
<br />
Obviously, I know that few people would ever put coconut and wintergreen together (and let's face it, certainly not Mother Nature!), and I can't say that I would rush to do it again, but who cares? This is meant to be fun.<br />
<br />
On a side note, Percy loved them.<br />
<br />
Remember that you still have time to <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2014/02/re-inventing-lamington-2014.html">Re-Invent the Lamington</a> yourself, and win a beautiful prize. Get to it.<br />
<br />
<br />
<b>Wintergreen Lamingtons</b><br />
<br />
You will need:<br />
<br />
1 x batch <a href="http://deliciousdeliciousdelicious.blogspot.co.uk/2011/06/coconut-and-vanilla-bean-chiffon-cake.html">Coconut and Vanilla Bean Chiffon Cake</a><br />
<br />
2 x packets Wintergreen flavour Tic-Tacs<br />
50g soft butter<br />
100g icing sugar, sifted<br />
<br />
250g icing sugar, sifted<br />
50ml warm water <br />
100g dessicated coconut<br />
<br />
<ol>
<li>To make slicing the cake into lamingtons easier, I wrap it in cling
film and freeze overnight. Cut the frozen cake into 8 generous cubes, or as many as you like/can. </li>
<li>Make the glaze: mix the 250g icing sugar with the warm water
until smooth and glossy. Add the water a little at a time, because if
you add too much, the glaze will thin out and become unusable. Set the
coconut in a dish.</li>
<li>Make the filling. Crush the Tic-Tacs - I did this in a pestle and mortar. Mix the resulting wintergreen powder with the soft butter and 100g icing sugar. Use this buttercream filling to sandwich the cake pieces together.</li>
<li>Dip each cake sandwich into first the glaze and then roll in the
coconut. Set
aside on a wire rack to dry out. </li>
</ol>
Mr. Phttp://www.blogger.com/profile/16283387618237622156noreply@blogger.com3