Sunday, 13 February 2011
There is a cake I have been wanting to make ever since I passed the Hummingbird bakery in London a couple of years ago. I'm not sure whether it is the name or it's signature colour that has lured me into wanting to make it. The famous cake I am talking about is of course the one and only Red Velvet Cake.
I have seen several chefs recreating this beauty, from Nigella Lawson to the recently model turned chef Lorraine Pascall. This cake is pretty much a simple chocolate sponge cake but it is dyed a garish red colour, hence giving it its proud name. Various recipes will use different ingredients and different amounts of cocoa, but I find that the majority simply use eggs, butter,
sugar, cocoa as well as buttermilk. Now for
those unfamiliar with what buttermilk is, it is simply a dairy drink which you can easily buy from all supermarkets. If you can't find it you can substitute it for a mixture of yogurt and milk or simply add a little vinger or lemon juice to milk and leave it to stand for 5 minutes.
Now, once you see the amount of red food colouring that is called for in this recipe please don't be alarmed. Yes it does call for a half a bottle of food colouring but I can assure you that unlike when you add large amounts of colouring to icing it makes it go a funny taste, in this cake the only give away that you have used the food colouring is its garish red.
Seeing as it is Valentine's Day tomorrow I felt this would be the best time to make a love coloured cake and then decorate it further with Love Hearts, just to make those commitment free days even sweeter!
1 tsp vanilla extract
2 tbsp cocoa
1/2 tsp salt
1 cup buttermilk (or 1 cup milk mixed with 1 tbsp lemon juice)
2 tbsp red food colouring
1 tsp vinegar
1 tsp bicarbonate of soda
1) Beat the butter and sugar together until creamy, then stir in the vanilla.
2) Add the eggs one at a time, making sure that the egg is fully combined into the mixture before adding the next.
3) In a separate bowl sift the flour, cocoa and salt and in another bowl combine the buttermilk with the food colouring.
4) Alternatively add the dry ingredients and the buttermilk to the butter mixture, begining and ending with the flour.
5) In a little bowl combine the soda with the vinegar, let it fizz and then mix into the batter.
6) You can pour this into a larger 23 cm round tin or into two smaller tins, grease the tins before pouring in the batter.
7) Bake at 180C/gas 4, for 25-30 mins if using the smaller tins, or 50-60 mins when using the larger tin, a skewer inserted should come out clean.
I used a simple butter cream frosting made from beating 280g icing sugar with 140g softened butter along with 3 tbsp milk and 1 tsp vanilla essence.
Wednesday, 26 January 2011
I wanted to cook things that for me were typical Greek flavours and would conjure memories of eating in a taverna by a sandy beach in the summer. The thing that first came to mind was tzatziki, a yogurt, garlic and cucumber dip, which nowadays you often find in English supermarkets, but this is no where near as good as the home made stuff. For me, its bliss when you're left with this garlicky oniony flavour in your mouth, as bad as that may sound it just reminds me of eating in our little local taverna. Keep in mind though that I would not advise this dish if you're planning on going out on a date later on.
Next I decided to make "keftedakia" which are like little meatballs that are fried and go perfectly with the tzatziki. They are made with mince meat, a finely chopped onion, breadcrumbs, an egg, salt and a dash of vinegar. What makes this a bit more interesting than you're usual meatballs is that the diced onion is fried till golden brown and then mixed with the rest of the ingredients.
To finish of the whole meal I chose to make a cheese pie and "pastitsio" (which simply put is almost like a pasta bake). The cheese pie is fairly simple: for the filling you first make a basic white sauce and once this has thickened add 3 eggs and 600g of mashed feta cheese to the pan. Once this has cooled you layer a few sheets of filo pastry in a oven proof dish brushing each layer with a mixture of butter and olive oil, then pour in the filling and top with the remaining filo sheets, giving the pie a final brush of oil before popping it into the oven for 45 minutes.
The meal for me was really good, but my friends definitly favoured a few dishes over the others. They enjoyed the pastistio, the keftedakia and the pitta bread which I had grilled and then brushed with a little olive oil and seasoned with salt and oregano and cut into little triangles, the most. On the plus side though this meant I was left with all the left over cheese pie and tzatziki...I can't complain.
Sunday, 2 January 2011
Every year my "yiayia"(grandmother) bakes this cake for our family but this year I thought I would bake one myself.
2 cups sugar
225g softened butter
5 eggs (separated)
1/4 cup brandy
3/4 cup milk
1 cup finely chopped walnuts
2 tsp vanilla
1/2 tsp baking soda
zest of an orange
1/2 cup orange juice
500g self raising flour
pinch of salt
(Makes enough to fill two 23 cm cake tins)
2) Gradually beat in the egg yolks along with the vanilla essence and orange zest.
3) Combine the orange juice with the baking soda and add this to the batter as well.
4) Pour the milk into a jug along with the brandy.
5) Alternating between the two, fold in the flour and milk mixture into the batter.
6) Whisk the egg whites until they form soft peaks and fold this into the mixture.
7) Finally mix in the walnuts.
8) Grease and line the tins and pour in the cake batter.
9) Bake at 150C for 50 minutes,you know it's done when a toothpick inserted comes out clean and the top has gone a lovely honey colour.
Friday, 22 October 2010
As we all know oats are a great source of slow releasing energy. They also recieve pretty good press in terms of their cholesterol lowering properties and also help reduce the chance of heart disease, which lets be honest at my age is not something I tend to think about, but nevertheless we all know that oats are good for us. So I would say, get in that kitchen, get out a bowl,a wooden spoon and put some music on and make these delicious biscuits.
Oat and Raisin Cookies
225g softened butter
150g granulated sugar
200g light brown sugar
245g plain flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
(optional: few handful of white chocolate chips)
1) Beat the butter together with the sugars, till light and creamy.
2) Mix the flour, salt, cinnamon, baking powder, oats and raisins.
3) Add the eggs one at a time to the creamed butter and sugar.
4) Gradually add the flour and oat mixture(along with the white chocolate)to the butter and mix till everything comes together.
5) Chill the batter for a few hours.
6) Place 50g balls of the batter onto a greased baking tray and then flatten the biscuits a little with a fork, the back of a spoon or just with your hands. Bake for 20 minutes or until the just begin to turn a bit brown at the edges, at 180C.
Wednesday, 15 September 2010
For all those who love cupcakes, this week is a very exciting one. It's National Cupcake Week, an event organised by the British Baker magazine to honour our love for these little treats. This means we finally have a valid excuse to bake some yummy cupcakes. So go ahead, set aside half an hour and make yourselves a batch of these delicious cupcakes.
150g self raising flour
1/2 tsp baking powder
1 tsp vanilla extract or grated zest of a lemon
1)Beat the sugar and butter together till light and fluffy
2)Gradually beat in the eggs, one by one
3)Fold in the flour and baking powder along with the vanilla or lemon zest.
4)Fill the cupcake cases just over 3/4 full and bake at 180C for 20-25 mins
200g icing sugar
2 tbsp milk
Melt the butter and mix with the icing sugar until fluffy and light, then stir in the milk. At this point you can add any food colouring that you want, my colour of choice is usually pink.
Now sit back and enjoy the joy that is this amazing week
Tuesday, 17 August 2010
Most of my recipes are adaptations of others’, such as the flapjack recipe I use which I have adapted from James Martins’ Chocolate and Ginger Flapjacks. The brownie recipe I rely on, but to which I have made a few tweaks to, is Nigel Slater’s. I find that after years of painfully searching for a good brownie recipe that is rich but not too sickly, this one is, as I said mentioned earlier, The Ultimate Brownie recipe!
250g dark chocolate
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
1) Melt 200g of the chocolate and set it aside to cool
2) Beat the sugar and softened butter together until pale and fluffy.
3) Gradually beat in the eggs one by one (if the mixture starts to curdle add 1 tbsp of flour)
4) Fold in the melted chocolate and vanilla and cut up the remaining 50g into gravel sized chunks and fold
that in as well.
5) Lastly sift in the cocoa, flour and baking powder and fold in gently.
6) Pour into a square 23 x 23 cm tin and bake for 35 mins (or until the top has formed a thin crust) at 180C/ fan
These are best served immediately, if you want them as a dessert, with a melting ball of vanilla ice cream and a rich chocolate sauce made with equal amounts of dark chocolate and cream melted together in the microwave. Or they are best made the day before if to be eaten as a snack or packed in a lunchbox as they tend to keep their shape better when they are a day old.
Saturday, 31 July 2010
One thing I love about Greece is the culture of going out for a coffee and sitting there, chatting for hours on end. Greeks love their coffee and especially during the summer, they love their ice-cold frappe. You can go out any time of the day and you will struggle to find a place to sit down and have a drink. It's always at this time that I wonder "don't these people have jobs?", no wonder Greece is feeling the burn of the economic crisis. Walking down the pedestrianized pathway that leads you from the Acropolis area down to Thisseio, the road is paved with cafeterias. Row after row, table after table, cafe after cafe. For a second I was taken aback with the abundance of these coffe shops, but then it hit me, this is what we Greeks do, this is what we are famous for: sitting and lazing around, drinking endless amounts of coffee without a care in the world of what one should really be doing or what time of day it is. But that's what I love about the Greek νοωτροπία (way of thinking), they live a casual, carefree life. Especially in the summer, we wake up late, feast on lovely fresh melon and peaches all day, lounge by the sea and then decide to head off for dinner around 10 in the evening. What a life, eh?