Sunday, 10 October 2010

❤ because we're worth it

as Nigella makes a return to our tv screens,
I thought I'd look through her older books:
the language she uses to describe her dishes really make me smile:
she loves to add 'ness' to the end of words
and frankly anyone who can slip the word 'frangible' into a recipe
deserves a nod:
her cake recipes are my kind of baking:
delicious with legacy:
instead of cake, we felt like making biscuits for a change:
these are made in a food processor
and are the best you'll ever taste:

custard creams

you will need ....

{for the biscuits}
175g plain flour
1 tsp baking powder
3 tablespoons custard powder
3 tablespoons caster sugar
50g butter
50g vegetable shortening
1 egg
1 tablespoon of milk

{for the custard cream}
100g icing sugar
1 tablespoon custard powder
50g soft butter
1 teaspoon boiling water

preheat your oven to 180°c/ gas 4
put the flour, baking powder and custard powder
into your processor and pulse for a few seconds:
add the butter & vegetable shortening {cut into cubes} 
and pulse until it's a crumbly rubble:
add the sugar to mix and then the beaten egg:
add the tablespoon of milk a dribble at a time
and pulse until the mixture forms a ball:
{you may not need all the milk, or you may need more}
make your dough into a blob, wrap in cling film and chill for 20 minutes:
now roll out your dough to about 4mm thick:
I rolled mine between two pieces of clingfilm as the
dough is very crumbly: {less mess too!}
carefully cut out your biscuits and put onto your baking sheets:
remember to cut out an even number of shapes ^_^
bake for 15 minutes then leave them to cool on a rack:
when they are completely cool ....
make your custard cream:
put the icing sugar and custard powder into your processor
and pulse to get rid of any lumps:
add the butter to mix until you get a smooth cream:
then add the teaspoon of boiling water:
carefully smear this yummy yellow cream onto a biscuit
and sandwich on another:
keep in an airtight container if they last that long:
{makes at least a dozen, maybe more depending on the size of your cutter}

Friday, 1 October 2010

⸭ a cake for early Autumn

seasons change:
golden light and harvest:
cooler temperatures and fresh flavours:
so let's have a light fruity cake:

blueberry burst:

you will need ....
125g butter {room temperature}
100g caster sugar {plus an extra couple of tablespoonfuls}
1 teaspoon vanilla extract
grated rind of an unwaxed lemon
200g plain flour
1 teaspoon baking powder
a pinch of salt
100ml milk
2 large eggs {yolks separated from the whites}
200g fresh blueberries

preheat your oven to 180°c / gas 4:
grease a 20 x 20cm baking tin:
in a large bowl, cream together the butter and caster sugar 
until light and fluffy:
add the egg yolks one at a time, mixing good between each:
gradually add the milk, mixing well:
stir through the vanilla and lemon zest:

now beat your egg whites to a fluff:
gradually add a couple of tablespoons of caster sugar
until the whites are glossy peaks:
back to your main bowl again ....
using a spatula, tumble in your blueberries and mix softly:
fold in the flour, baking powder and salt:
now carefully fold in the egg whites:
turn into your prepared tin and bake for 50 minutes or so:
test for doneness:
leave to cool in the tin before cutting into squares:
will keep for a few days, but remember this is fresh fruit, 
so keep in a cool place but not the fridge:
{this cake would be tasty with raspberry or blackberries}