1st Baby shower ever, after walking for half an hour under the pouring rain I delivered my wee present to Mummy & Daddy cool!!!!! Thank you Marti for the lovely heARt cupcakes and the lovely Saturday afternoon spent together!!!!!With champagne and strawberries and laughs and crazy and silly ideas
Saturday, 23 June 2012
· 100g softened butter
· 100g caster sugar
· 1 large egg, beaten
· 225 plain flour, sieved
· 2 teaspoons baking powder
· ¼ – ½ of freshly grated nutmeg seed
· ½ – 1 teaspoon ground cinnamon
· 4 very ripe bananas, mashed
· 50g walnuts, chopped
1. Heat the oven to Gas mark 4/350°F/180°C.
2. In a large bowl mix together the butter, sugar and egg
3. Using a spatula gently fold in the flour and baking powder until they are half mixed in, then add the bananas and walnuts and carry on gently folding in until all the ingredients are combined – do not overmix or the cake will be tough and heavy.
4.Pour the mixture into a prepared tin and then bang the tin on the counter to get rid of any air bubbles.
5.Bake for 1 hour or until a skewer comes out clean.
6.Allow the cake to cool on a wire rack before removing from the loaf tin.
Friday, 15 June 2012
ChOcOlAtE eAsTeR eGgS
First, you need around 400 to 500g of quality chocolate.
Break the chocolate into small even pieces and place it in a bowl over a pan of hot water – this eliminates the chance of it burning in the pan. Make sure you properly temper the chocolate: warm it to 47º and then allow it to cool to body temperature by taking it off the heat and continuing to stir it thoroughly. Next, you need to buy an Easter egg mould. Once the chocolate has melted, pour enough into each mould to fill it a quarter-full and swirl it around to cover the interior.
Be careful to make sure that the excess does not gather in the centre otherwise you will get an uneven thickness. Leave the two halves in the fridge to set. Repeat this as many times as you like - the more layers you create, the thicker the egg will be. You can leave it overnight so that it will crystalise properly and shrink back from the mould - take it out of the fridge, warm it with your hands and pop the shell out.
The fun really begins here. You can put small gifts inside and then seal the halves together by sealing the edges together with melted chocolate. Make sure to return the egg to the fridge to firm up again. Once your egg has set, add a ribbon and it’s ready to go.
Wheat free, dairy free, nut free, meat free version...
- 7 oz (200g) bag of spinach
- 4 oz (half of a 225g tub) of silken tofu
- Salt and pepper
- Tip tsp nutmeg
- 4 flat mushrooms, chopped into reasonably small cubes
- 1 onion chopped finely (red onion works nicely)
- 4 medium tomatoes: 3 chopped into small pieces and 1 sliced thinly for the top. You can de-skin and de-seed the 3 for the mixture if you wish, and if you have time
- 4 cloves garlic finely chopped
- 3 tsp balsamic vinegar
- 1 tsp oregano
- 1 tbsp oil
- Pinch sugar
- Salt and pepper
- 10 quite large pasta tubes
- Preheat the oven to 170°C.
- In a pan, sauté the onions in the oil until softened, then add the garlic for a few minutes.
- Add the chopped mushrooms and 2tbsp wine and stir well.
- The mushrooms should absorb the wine - let them cook until the juices are absorbed and the mushrooms are soft.
- Add the tomatoes, sun dried tomato paste, balsamic vinegar and oregano.
- Let this simmer for 10-15 minutes.
- Add the cayenne and if you feel necessary, add another tbsp wine.
- Season with salt and pepper. Add the sugar and mix well.
- Take the tubes and fill, but put onto a separate plate.
- Then tip the remaining mixture into the bottom of an oven proof dish and smooth out.
- Lay the filled pasta tubes on top.
- For the topping, simply rinse the spinach in a colander, wilt by pouring boiling water over. Squeeze excess water out and put into blender.
- Add the tofu and blitz!
- Then add the nutmeg and salt and pepper and stir through.
- Pour over the tubes.
- Top with slices of tomato and sprinkle with oregano.
- Bake for 45 minutes or until pasta is cooked