Polenta Spud Waffles for Chilli

Thanks to Lidl and Clare, I now own a waffle iron. I’m still trying to figure out the optimum breakfast waffle, and have yet to try mad things like waffling brownies, but I did make a potato-corn-based-waffle for going with delicious chilli. It’s not like a Potato Waffle, but as they’re already perfect and available frozen by the kg, I don’t need to figure those out.

Waffles and chilli

Waffles with beef chilli, sour cream and chive, tortillas and a reasonable amount of cheddar.
There was no time for finding the proper camera, so it’s back to phone pictures.

This recipe makes about 6 Belgian waffles-worth. Enough for three big plates of chilli, or two chillis and some breakfast.

  • 250g cold (leftover) mashed potato
  • 30g flour
  • 20g polenta
  • 2 tsp baking powder
  • 1 egg
  • 100mL milk
  • butter for oiling the waffle iron

Mash up the potato with the flour, polenta, and baking powder. Beat the egg and milk together in a jug. Pour into the spud/flour mix, beating all the time with a fork. The mix doesnt need to be smooth, just well combined. Turn on the waffle iron, and brush the plates with butter.
The batter puffs up, thanks to all the baking powder, so take care not to overload the iron. Turn halfway through cooking if needed.
Serve with chilli and lashings of cheese and sour cream. Any leftover waffles can be cooled on a wire rack and toasted for breakfast (or frozen for the next time you have chilli).

Veggie chilli

Chilli non carne with plenty of cheese. Note the absence of sour cream. A foolish way to eat chilli

Raspberry bakewell tart

In my quest to learn how to make laminated doughs (think croissants), I picked up Murielle Valette’s Patisserie. It’s brilliant, I’ve even cooked more than one thing from it already (croissants, pain au chocolate, lemon tart, dense chocolate cake and the modified bakewell below). For my colleague’s birthday, I insisted on making her some cake, and made a bakewell as I had all the ingredients to hand (in fact, the pastry had been made and frozen the weekend before). Instead of the apricot and almond tart in the book, I went for a raspberry bakewell, which went down very well when I brought it into work on the Monday.

Slices of cake

Look at that beautiful layer of jam

I’d highly recommend the book if you like French pastries (and cake in general), it’s divided into a techniques section and various chapters based on particular doughs (puff pastry/brioche/choux) and I’ll certainly be making more from it. It’s a great way to fill your workmates with butter, as it’s a critical part of most of these tasty treats.

What a marvellous book!

What a marvellous book!

Pastry

  • 230g flour
  • 140g salted butter (normal butter in a gold wrapper, otherwise add salt)
  • 55g caster sugar
  • 1 egg

Rub the flour and butter together until it’s breadcrumblike. Don’t overwork it or the butter will melt and the pastry won’t be lovely and crisp. Mix in the sugar, add the egg and mix quickly until it forms a large ball. STOP WORKING THE PASTRY. Mash into a vaguely rectangular shape, wrap it in clingfilm and put it in the fridge, have a coffee and sit down for an hour.
Divide the dough in half and freeze a portion (you can use this for more cake in the future). Roll the dough out on a floured surface until it’s about 4mm thick. Gently lower it into your favourite pie tin and form gently into the corners. Trim the top of the pastry with a sharp knife and put the pastry into the fridge for another half hour. Pre-heat the oven to 160°C.
Put a load of baking paper into the pastry case and fill with baking beans (or uncooked rice or lentils, I use some red lentils I don’t care for). Bake for 40mins. Remove the baking paper and contents and put the pastry back in the oven for 5 more mins to brown the middle slightly. Take out of the oven to cool while you prepare the almond filling. Leave the oven on, you need it at 160°C in ten mins anyway.

Filling

  • 110g softened butter
  • 110g caster sugar (plain sugar or vanilla sugar)
  • 1 tsp vanilla extract, if you use vanilla caster sugar, you can leave this out
  • 90g ground almonds
  • 25g flour
  • 2 eggs
  • 3 dessertspoons of good rasberry jam
  • a large handful raspberries, frozen is grand

Beat the sugar, butter and vanilla essence together. Add the ground almonds and flour and mix well. Beat the eggs and add a little at a time, mixing well.
Spread the jam on the bottom of the pastry case. Pour over the almond filling. Drop in some raspberries. Bake at 160°C for 45 mins. Cool in the tin. Turn out and serve with the best coffee you have.

Ready to go to work and get chopped up and devoured

Ready to go to work and get chopped up and devoured

Christmas Cookies, or anytime-spiced-iced-cookies

At the recent sugar craftnight in TOG (our annual Xmas party where the crafters eat too much cake and biscuits and hot chocolate), I had a go off proper icing, with an icing bag and all, and decorated a rather dapper velociraptor (raptor made by Becky).  It was also my first go off making royal icing for decorating, and I quite enjoyed the whole thing, so went out and got icing gear and a Christmas tree cutter so I could keep icing at home.

Cookies

Christmas jumpers are only for cookies, not grown humans

So far as I can tell, the only thing consistent between royal icing recipes is that it contains egg whites and sugar. The methods aren’t all consistent, and things like the addition of lemon juice or glycerine seem optional, even the eggs to sugar ratio varies from page to page.  If you’re using the icing to decorate a cake, there’s probably a lot more effort to be put into beating it to make it stiff, but for piping on to biscuits and doing a flood fill, things are a lot more flexible.  Also, use gel food colourings if you want proper colour, the liquidy ones only work when they’re what your using to hydrate the icing as you’d need to add to much for a vibrant effect.

You can buy bags of powdered royal icing in the shops, so you can make up as much as you need.  Thin it out with lemon juice so you can pipe with it, and thin it out even further for flood filling areas that you’ve piped around the edges (see the Xmas trees, the edge is the boundary to stop the flood fill rolling off thet cookie).  The advantage of the powdered royal icing is that the egg whites are dried and mixed already, meaning you don’t have to mess around separating egg whites and feeding raw egg to people who don’t want it (and may not recognise that it’s in icing).

Pretty trees

The trees were flood filled after piping around the edges. They were decorated when the flood was mostly dry, so the icings merged a little.

Of course, what’s the point in iced cookies without cookies! Many thanks to Carri for the recipe which I have duly modified by chucking in some spices.  I’ll probably be more heavy handed the next time, but at this ratio, people who normally don’t like cinnamon or ginger did their best to eat the whole batch. You could also use vanilla in place of the spices, though I think cinnamon should be added to every baked thing (within reason, maybe).  Leave some undecorated for the people who don’t care for icing.

 

  • 225g butter
  • 175g icing sugar
  • 1 egg
  • 1.5 tsp baking powder
  • 450g flour
  • 1 teaspoon ground nutmeg
  • 2 teaspoons ground ginger
  • 3 teaspoons ground cinnamon

Preheat the oven to 180°C and line some trays with baking paper. Get the wire cooling rack ready and a plate for cooled cookies too, as the cookies will constantly be going in and out of oven and you’ll need somewhere to put them. This recipe makes a LOT of cookies.

Cream the butter and sugar together, then beat in the egg. Sift the flour, baking powder and spices and add to the mix. Knead briefly and roll out to about 5mm thick. Cut out with your preferred cutters, place on the baking tray (they don’t spread too much during cooking, but leave a little space between them anyway). Bake them for about ten minutes, until they are a pale golden colour. Let to cool for a minute before transferring to the wire rack (they’re a little fragile straight out of the oven). When they’re cold, move them off the rack to a plate, as the next batch will be out of the oven shortly.

showing off

The cookies should be golden before you turn them into instruments of sugar delivery

When the cookies are all made, make up the icing according to the pack. Take some of the icing into a new bowl and add the colour and thin with lemon juice until you can pipe it. If you want to floodfill, go round the outside of the area you want to fill, then thin the icing even further with more lemon juice so it’s pourable and you can fill the space on the cookie. The floodfill ends up paler than the outline if you simply thin the outline paste without adding more colour. Let the icing to partly dry at least before you move on to the next step. These cookies lasted about four days from baking, well they were finished within four days, so I’m not sure how long they’d last beyond it.

Modifying the lemon drizzle cake, a little

I love lemon drizzle cake. It’s really wonderful, and not so hard to make, and in my experience, (almost) everyone loves lemony cake. As I make this cake often enough, I made some adjustments to it, to see if the people who like it a lot could find it in them to like it even more!

Inspired by my labmate’s love of lemon and poppyseed cake from the canteen (I’m impressed, they didn’t mess up the cake), I threw a teaspoon of poppy seeds into the cake batter and baked like normal. The seeds give a gentle bite to the cake, it’s really wonderful.

Poppy seeded lemon drizzle cake

Lemon drizzle cake filled with poppyseeds and super tangy drizzle for my sister’s graduation

In addition, my beloved’s favourite part of the cake is the lemon drizzle part (and quite a few other people, I’ve found), so I doubled up on the lemons to make his face pucker up even more. I used the juice of two lemons for the drizzle but the same amount of sugar. The centre of the cake is the most dangerous for those of us who like moderately (rather than insanely) tangy cake, I have yet to master the art of getting the drizzle to hang around the edges. As the cake top is a bit wetter with the extra juice, only dust it with icing sugar right before you plan to show off.

The above pictured cake was dusted with icing sugar twice, once before heading to the university for my sister’s graduation (yay! she’s got a PhD now, in microbiology though, yucky), and then again when we got home and were about to eat the cake. The cake didn’t last long, but that’s ok, cause when you get a PhD, many people make cake, so there was carrot cake, caramel squares, and cheesecake too!

Peanutbutter Brownies

A number of members of my collaborator’s group are leaving for pastures new, so I have made cake as a goodbye-you’re-really-gonna-miss-it-here gift.

raw brownies

The brownies prior to baking. The peanutbutter and chocolate chunks sink into the hot brownie batter during cooking, so this method allows even distribution of filling.

The recipe is my usual brownies recipe (also found in the cheesecakebrownies recipe) with the addition of blobs of peanutbutter instead of nuts. I did have nuts, but it was a bag of hazelnuts, and would have needed roasting and skinning, but peanut butter is delicious with chocolate, so this “laziness” worked out well too.

  • 225g butter
  • 375g caster sugar
  • 3 eggs (orignal recipe called for 4 medium, but we buy ex large normally)
  • 75g cocoa powder
  • 100g self raising flour
  • 100g bar of chocolate (or “chocolate”, as I often use scotbar)
  • Peanutbutter (about 3 tablespoons, have more than enough anyway, there should always be peanutbutter in a kitchen)

Grease and/or line a cake tin (I used my 17cm tin and a small dish, the small dish is for have a small set of home brownies when the big tin is brought to work). Pre-heat the oven to 180°C (170° for fan ovens).

Melt the butter and add the sugar. Beat in the eggs one by one. Sift the cocoa and flour together, and add to the mix in three parts.

Divide between cake tin(s). Break up the chocolate bar and plop pieces around on the brownie. Get a teaspoon and a knife and plop 0.5tsp sized dollops about the surface. The chocolate and the peanutbutter will sink during cooking anyway. Put into the oven for 40 mins.

Cooked brownies

See? Allllllll sunk into the brownies. The greaseproof paper means the sunk/melted chocolate chunks wont glue the cake to the tin (trust me, voice of experience, chocolate glue is hard to get off tins without heating).

Let the brownies cool in their tin, then turn them out and cut them up. Alternatively, don’t wait for them to cool and attack them with a spoon… just mind yourself, they’re pretty hot.

spoon on a brownie

Too impatient to wait for them to cool…

Rashery appley pancakes

The cooking apples havent been great this season. It seems most fruits haven’t been faring too well with the wet cool summer. I managed to find three small decent cooking apples a few weeks ago, and I turned them into stewed apple deliciousness. Add some rashers and pancakes and I had a particularly delicious breakfast.

Delicious breakfast, beware the venus fly trap monster coming to steal it away….


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Cheesecake brownies (bonus three recipes in one)

I’ve been meaning to make cheesecake brownies for a few years. I’ve a great recipe for brownies from Chocolate Cookery (you’ll have to look this one up on abebooks) and an equally great recipe for white chocolate cheesecake. Others have combined these before with much success, so it was my turn to have a go off them.

Slices of cheesecake brownies waiting to be brought to college

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Further adventures in biscuit land

I love a good shortbread so I do. It’s quick enough to make, and the buttery delight means it’s hard to make shortbread that doesn’t taste good. People always go on about shortbread being quick enough to make if guests suddenly arrive and you want to show off / not go to the shop for biscuits, but seriously, who does actually do that. I just make it on a whim, so the lads in college will be in for a treat tomorrow, lucky folks.

The recipe was derived from a barely remembered (misremembered?) ratio of 3 parts flour to 2 parts butter to 1 part sugar. It’s VERY buttery, so if you don’t like buttery shortbread you won’t like this (also, how can you not like buttery shortbread). It’s a simpler cousin of this recipe, it’s not as delicate and fragile, an altogether more robust shortbread than can survive the trip to work.

It is pretty quick to make, about ten to fifteen minutes making the dough and then fifteen to twenty while they bake in the oven. If you want to chocolate coat them then that will take extra time. This makes about twenty biscuits (4-5cm in diameter).

Delicious chocolate covered shortbread waiting for the chocolate to set, and some naked ones waiting to be nommed.

  • 240g plain flour
  • 160g butter
  • 60g caster sugar
  • 1 tsp almond essence

Preheat the oven to 170°C (mine’s a fan oven). In a bowl, mix together the butter and flour until it starts to resemble breadcrumbs. Then add in the sugar and essence. Mix about a bit, then start to knead it all together. The kneading takes a little work as it’s a pretty crumbly dough (the only thing holding it together is butter!). When it’s come together as a lump, you can roll it out. (I stuffed it into my biscuit gun and cut off neat circles, as it’s too stiff to pass through the shapes). (I made about 20 biscuits)

Put your (about 8mm) thick cookies on your parchment lined tray. Leave a little space around the biscuits, they’ll spread by about 20% due to the massive amount of butter in them (they melt basically). Put them in the oven for 15 to 20 mins until starting to brown very very lightly. Leave to cool on the tray for five minutes before transferring to the wire rack.

Optional:
You can coat the biscuits with chocoalte if that’s your thing. I coated 15 of the biscuits with about 200g of chocolate. While the oven is cooling, put the broken chocolate into a borosilicate (pyrex is a tradename dontchano) bowl and while the biscuits are cooling the chocolate can melt and you dont have to watch for it burning in the microwave. Dip each biscuit into the melted chocolate using a pair of forks, turn and then place on parchment to set (I’m using one of these nonstick sheets for the oven that you get in Aldi). And be patient. When they’re set, you can eat them!

My first coffee and walnut cake

I’ve been meaning to get around to making coffee and walnut cake for years, and what better excuse to make a big decorated cake than a party! So, today, I made one, finally! Taking inspiration from Darina (did I mention how much I love the Ballymalloe Cookery Course book?), I added walnuts to the basic coffee cake recipe and doubled the buttercream quantity so there’d be some to go on the top.

A beautiful coffee and walnut cake.

The cake speaks for itself. In the background: a lemon (we know I love lemon), an aeropress (for making coffee in college), and my favourite coffee tin (it has the sleaziest coffee bean on the back, I must show you some time).

In the unlikely event that you don’t like walnuts, you can leave them out. In the more probable event that you do, buy more than you need for the recipe, I find other halves are inclined to start gobbling the nuts before you realise.

The original recipe called for irel, which is a coffee essence sort of product. I think it’s a sort of chicory/coffee syrup that you can use for cooking or making hot drinks with. Instead I used some strong coffee and misused my mokka pot to make it. I half filled the water resevoir and filled the coffee part as normal, giving a shorter stronger coffee (this is not how you’re normally supposed to use them). I poured the coffee over ice into a jug when it was done and put it in the fridge to cool completely. I had some leftover coffee after the cake, so I stirred in some milk for a lovely iced coffee treat. (I love coffee, in case you didn’t know this :) ).

  • 225g butter
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 6 dessert spoons strong coffee (you could probably substitute in instant or irel if you prefer)
  • 100g of walnut halves (keep the 8 best looking halves for the top of the cake, and roughly chop/crush the remainder)

Preheat the oven to 180°C. Grease and line two 20cm cake tins (a bit of butter under the baking paper helps to keep it in place.

Cream together the butter and sugar until fluffy. Then beat in the eggs one by one, beat them thoroughly, the first one is the hardest. Add the (sifted) flour and mix well. Add the coffee and walnut pieces and then divide the mixture between the two tins. Bake for 30 minutes until the cakes are firm and the sides start to come away from the edges of the tin.

Turn out on to a wire and remove the baking paper and then you can flip them over if you don’t want to have lines on the cake. Wait until they’re cool before you begin to ice them.

  • 125g butter
  • 250g icing sugar
  • 4 tsp instant coffee in 1 tsp of hot water (I know, the shame of having a jar of instant, had to buy my first jar in years just to make the cake, ruining my coffee snob credentials)

There are two ways to make the icing, the easy way and the hard way. The hard way is to cream everything together by hand (I tried this at first). The easy way is to bung everything into a food processor, or in my case, a chopper and blitz till it’s smooth. When it’s all creamed together by either method, place the bottom piece of cake on the plate you’ll be showing the cake off on, then spread half the icing on. Place the top part on top and put the remainder of the icing on top. Decorate with the remaining walnut halves. If you want enough to cover the sides, increase the quantity of icing by at least half (I always make a mess of the sides of cake so extra icing is handy for patching holes).

NOM WITH A BIG MUG OF COFFEE AND SOME FRIENDS! (after everyone’s admired your icing skills of course).

Experimentation – peanut butter

I am told that there are “people” out there who don’t like peanut butter, not because they’re allergic and their face will swell up, but because they just don’t /like/ it. Well, this is not for those “people”, this is for us normal folk who enjoy smushed nuts smeared on toast.

We like peanuts in this house, they’re tasty, very tasty, and go great with beer, cider or just a big mug of milk. Every once in a while, we end up picking up a bag of peanuts that aren’t nice and crisp and seem to be under roasted. One day himself decided we should figure out how to make peanut butter to use up these less nice nuts.

In the quest to learn how to make peanut butter, it was discovered that stick blenders aren’t very good for making peanut butter, and that my mother will sleep through using her (loud) food processor to make the same. After a time, we picked up a handy wee chopper in Aldi for blitzing the nuts, as we don’t have room for a full-size food processor.

This evening’s experiment was to see if maple syrup would work nicely as it’s a good substitute for half the golden syrup in peanut butter cookies (recipe to follow at some point).

Ramekin of peanut butter

A handy ramekin, filled with delicious peanut butter.

  • 200g salted peanuts
  • 1 dessert spoon of maple syrup (proper stuff, you know, the stuff in glass jars that’s pretty runny) (Aldi do a good one that won’t break the bank, Marks and Spencer do a good one that will)
  • 3 teaspoons vegetable or peanut oil (for the love of god don’t use olive oil or other strong tasting oil)
  • 1/4 teaspoon of salt

In theory you can shell, skin and roast your own nuts, but buying bags of salted peanuts is just as easy. If you like a well roasted nut (an even more roasted one that how it was roasted before you bought it), scatter them on a lined tray and put into a 200°C oven for 10 minutes. Check them after five minutes and give a little shake, don’t let them scorch.

Then tip the nuts into your chopper/food processor, and start whizzing. When the nuts have turned into a coarse powder, add 2 teaspoons of the oil, the maple syrup and keep whizzing. My chopper isn’t amazing, so I periodically stop, scrape down the sides and bottom of the bowl, and go again. It takes longer than you’d expect but the nuts should break down to a paste. Taste the butter, and add the salt if it’s needed (some salted peanuts are saltier than others). Add more oil if the paste is too stiff (you need to be able to spread it on toast at the end of the day).

So basically, lots of whizzing and a bit of extra oil is all you need to make peanut butter. The oil seems to be necessary to get the butter to come together enough to be chopped finer. Sugar is optional, but I like slightly sweetened pb, salty and sweet things are what taste buds were made for!

I’m looking forward to smearing this on thick slices of toasted scotch batch in the morning and drinking some fine fine coffee with it. (Also, next time I make it, I’ll be doubling the maple syrup, so you might want to experiment with that if you’ve a sweet tooth).