Fighting the Urge

Lately, I have been sooo fighting the urge to bake all the time. Now you might be saying to yourself, "How is this a bad thing?!". Well, let me tell you it is right now. Not only are James and I trying our hardest to lose some weight, but also we are feeling the pinch with the cashola these days. So I have been baking to take the edge off, but trying to only use stuff I already have in the house.

Here we go.....

Strawberry Shortcake

(Makes One 9-inch Cake - 10 Servings)

For the cake:

2 cups plain flour (all-purpose flour)

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon bicarb soda (baking soda)

1/4 teaspoon salt

3/4 cup buttermilk

1/4 cup vegetable oil

1 large egg

For the filling:

400ml double cream (heavy cream), whipped

strawberry compote (see recipe below)

For decoration:

punnet of strawberries, washed and topped

icing sugar

50 g dark chocolate, melted with 1/2 teaspoon oil

Directions:

Preheat the oven to 180/400. Lightly grease a 9 inch round cake tin. Shift together the flour, 1/2 cup of the sugar, baking powder, bicarb soda and salt in a large bowl.

In a separate bowl, beat the buttermilk, oil and egg. Combine together the buttermilk and flour mixture, and stir with a fork just until combined. (Don't over-work the batter or your cake will turn out dense.) Empty the batter into the pan and spread evenly with the back of a spoon. (This can be quite tricky as the batter is very sticky. You are trying to make sure the batter is spread out to all sides, not perfect on top. ) Bake until the top is golden brown and a toothpick inserted in the centre comes out clean, about 18 to 20 minutes. Cool in the tin on a wire rack about 5 minutes. Remove the cake from the tin and let cool completely on the rack.

Using a serrated knife, cut the cake in half horizontally. Place the bottom layer on a serving plate and spread evenly with the whipped double cream. Next pour the strawberry compote into the centre of the whipped cream and spread outwards evenly. Cover with the top shortcake layer.

Cut several of the strawberries in half and push them into the whipped cream around the sides of the cake. (Make sure they are snugly set into the cream or they will fall out.) Dust the top of the cake with icing sugar and place a few sliced strawberries in the centre. Drizzle with cake with the melted chocolate.

Strawberry Compote

Ingredients:

200g strawberries, chopped

1 large orange, zest and juice

2 tsp caster sugar

100ml champagne (cava)

Directions:

In a large frying pan, heat the strawberries with the orange zest and juice and the sugar.

Add the champagne and cook down until the liquid volume is reduced by half. (I found this to be about a half an hour.)

Tah Dah!

PS - Juno was good, but I wouldn't say it was Oscar worthy. Sorry...

Juno

While I'm writing this post I am watching 'Juno'. I haven't seen it yet but I've been listening to the soundtrack for ages. My sister got me and James into Kimya Dawson who does quite a few of the tracks on the soundtrack. The film is good so far but I'm only like 10 minutes into it.

Oh for my American friends who read this blog, I must apologise for not putting in my American equivalent in when I give recipes or yammer on about stuff in British. There are 14 pounds in a stone and a digestive is the British graham cracker...kinda. I promise I will try to put in both American and British terms from now on. :)

So on to the eatin'....

Yummy Turkey Chili (Serves 4)

500 grams Turkey mince (ground turkey)

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon chili powder

1 1/2 teaspoons brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon allspice

1/4 teaspoon black pepper

14 ounces beef broth

10 ounces chopped tomatoes

1 tablespoon cider vinegar

8 spring onions (scallions), chopped

In a large saucepan, mix in the turkey, onion and garlic, stirring constantly, until the turkey is browned and the onion is soft.

Add the chili powder, brown sugar, salt, cumin, allspice and pepper to the turkey mixture. Stir everything together to completely coat the turkey and the onions with the spices.

Stir in the broth, tomatoes and vinegar and bring to a boil. Reduce the heat to medium and partially cover and simmer until the broth is thickened, about 30 to 40 minutes.

Serve the chili topped with the spring onions.

Verdict: I am totally converted to turkey in my chili now and will never go back to beef mince (ground beef)! This chili is very filling and tastes great.

Chocolate Fudge (36 pieces)

175 grams caster sugar (superfine sugar)

170g evaporated milk

25 g unsalted butter

350 g dark chocolate, broken into pieces

100 g white marshmallows

Spray a 7 inch square cake tin with cooking spray.

In a large saucepan combine the sugar, evaporated milk and butter and heat on high. Bring the mixture up to the boil and stir constantly. Reduce the heat to medium and boil gently for 4 minutes, stirring all the time.

Add the chocolate and marshmallows to the saucepan. Remove from the heat and stir until smooth.

Pour the fudge mixture into the prepared tin and leave until cool. Then place the cooled fudge in fridge until firm, about 2 hours. After firm, cut fudge into 36 pieces.

Verdict: It has been a major hit! People who have tried it say it's light and creamy and not dense like most fudge. It has been placed in my recipe box to join my other dessert winners.

Double Chocolate Cheesecake

For this week's recipe I chose Double Chocolate Cheesecake from one of my Weight Watchers books. I made a few tweaks which I have put in along with the original recipe.

I decided that instead of making one cheesecake, I would make 6 little cheesecakes. I tend to always make little cakes instead of 1 large one. I don't know why, but I think maybe it's just that I think they look cuter. Plus I don't feel as bad about eating a little cake on my own rather than a large one!

So on with the show......

Double Chocolate Cheesecake

(Serves 8 and is 5 points a serving)

Ingredients:

50 g butter, (1 3/4oz)

6 portions low-fat digestive(s), crushed (I found this to be about 10 biscuits)

1 sachet gelatine, (powdered), use 1 1/2 tbsp

100 ml water, (just-boiled)

300 g low-fat soft cheese, (10 1/2oz) (I used Philly Light)

300 g very low-fat plain yogurt, (10 1/2oz)

2 teaspoon vanilla essence

4 tablespoon artificial sweetener, powdered (As Splenda is my enemy, I used regular sugar)

2 heaped teaspoon cocoa powder (I used Whittards Coconut flavoured cocoa powder)

To decorate:

75 g chocolate, white, broken into pieces

1 heaped teaspoon cocoa powder (Used the coconut cocoa powder again)

Instructions:

Line a 20cm (8 inch) non-stick loose-based cake tin with non-stick baking parchment or greaseproof paper.

Melt the butter over a low heat and stir in the biscuit crumbs. Tip them into the cake tin, pressing them evenly over the base. Chill for about 20 minutes.

Meanwhile, sprinkle the gelatine into a small jug containing the just-boiled water, stirring well. Allow to dissolve for 4-5 minutes to give a clear liquid.

In a large bowl, beat the cheese to soften it, then mix in the yogurt, vanilla and chocolate extracts and sweetener. Dissolve the cocoa powder in 2-3 tbsp hot water, stirring until smooth. Add to the cheese mixture. Taste the mixture, adding more powdered sweetener if needed.

Stir the cooled gelatine liquid into the cheese mixture, making sure that it is thoroughly incorporated. Tip the mixture over the biscuit base and leave to set for about 2 hours.

When ready to serve, carefully remove the cheesecake from the tin and peel away the lining paper. To decorate, melt the white chocolate in a heatproof bowl, positioned over a pan of simmering water. Fill a spoon with the melted chocolate and drizzle it over the surface of the set cheesecake. Cut into slices, then serve, sprinkled with cocoa powder. As I made the little cakes, I topped them with some raspberries I had lying around to give them some colour.

If the gelatine sets before you add it to the cheese mixture, melt it by putting the jug into a saucepan of hot water, though you must make sure that the gelatine liquid is quite cool before you add it to the mixture.

If you can get hold of Chocolate Extract, you can add 2 tsp as well as the vanilla essence.

The verdict:

I love baked cheesecake and normally when I make cheesecake I bake it. This was the first time that I had made cheesecake with gelatine. It has not converted me, but it was really nice.

The only negative for me with the recipe was that the taste of the yoghurt over-powered everything. Because of that I added an extra teaspoon of cocoa and an extra teaspoon of vanilla essence to the cheese mixure which helped a bit. Probably adding the additional chocolate essence, like suggested in the recipe, might have helped a bit with masking the yoghurt taste.

I would make this again but change the recipe slightly by adding more philly, less yoghurt and trying raspberry essence along with the vanilla essence.

Diet, Diet, Diet

We're officially back on Weight Watchers. We tried WW a few years ago and I lost close to two stone. We tried it again several times since but have found it quite hard to stick to, especially me.
I have such a desire to cook and bake all the time and I like to cook food with proper ingredients. I'm sorry and don't want to offend anyone, but I don't find Splenda a proper ingredient. It's kind of hard to explain. I think it really boils down to the fact that I like to eat. I truly enjoy everything about food. The way it looks, smells, tastes and experiencing different textures. I am obsessed. Completely and utterly obsessed and I will never deny it. Ever.

I spent half of my childhood living with my Grandmother and she is a fantastic cook. She always made every meal from scratch. No microwave meals for her. She taught me to relish in the joy of trying new foods. Whenever we went to a seafood restaurants, Gram would never allow me to get a burger. She said that if you go to a seafood restaurant, you order seafood. If you go to a burger joint, then you order a burger. I still live by this sound advice and have tried to instill this in James. James has tried so many different foods since we've been together. I do think that living with Gram definitely forged my obsession with food.

I am not a thin person. I think the last time I was what society would call thin, would have to be when I was 18. Over 10 years ago and I have no desire to be that thin again. Today's society dictates that you have to be a size 0 or -20 to be thought of as pretty. Maybe it's just me, but when I see people toothpick thin, it just makes me want to feed them. James thinks I'm gorgeous and tells me so all the time. I really couldn't have a better husband. I've come to terms with my weight and how I look. I'm not 100% content, but who really is?

Due to the diet 'thing', I will be doing some WW and lighter recipes, but since I've joined the Daring Bakers, I will also be baking the good stuff too. (My first Daring Bakers entry will be in August and I am totally stoked!)

I've also decided this week to make posting a weekly thing (every Friday). It gives me a goal to work towards every week and lets me try all kinds of new things. Woo hoo!

See you on Friday!

A Quick Trip to London

Last week James and I needed to go down to Oxford quite last minute for a business meeting. It was the first time I had been to either Oxford or London and was quite excited to be seeing both. We drove down to Oxford on Tuesday and stayed at the Eynsham Hall in North Leigh till Thursday. Because our meeting was for lunch on Wednesday, it only left us about 3 hours to look around London including travel time (so really only 1.5 hours). We only managed to see Harrod's but it was sooooo worth it. As a total food nut, I drug James to the Food Hall section of Harrod's which is set amongst separate rooms all with their own theme (e.g. Chocolate, Sweets, Meats & Poultry, Seafood & Vegetable, etc.). Honestly, this was heaven, truly heaven and well worth going to. I highly recommend a visit if you are ever in London.

When we arrived back home, I found that we had left some strawberries in the fridge and they were starting to go smushy. So I had a quick look on the old net to see if I could get a recipe using mushy strawberries. I came across a recipe for Strawberry Lemon Bars and decided it was the one. I love lemons! The wonderfully tart taste is summer for me.



Having read through the recipe on Nook & Pantry, I decided to use my own tried and tested Lemon Bar Recipe (see below) but did add the Strawberry Puree as suggested. I personally think they came out great and really do taste like Strawberry Lemonade.

I also had some ripe bananas lying around so I quickly whipped up two of my famous Banana Bread loaves to use them up. I do love a warm piece of Banana Bread covered in butter for breakfast. Yum :)

Lemon Bars (Makes 16 Bars)

Ingredients:

Crust

1 cup plain flour
1/4 cup granulated sugar
1/2 cup cold butter, cubed or grated

Topping

3 large eggs
1 cup granulated sugar
3 tbsp plain flour
2 tsp grated lemon zest (2 lemons)
1/2 cup freshly squeezed lemon juice (use the 2 lemon you used for the zest)

Instructions:

Preheat the oven to 180 C. Grease and line an 8 inch square pan.

For the Crust: In a bowl, combine the flour and sugar. Using a pastry blender, a food processor or your fingers, cut the butter into the flour mixture until it roughly resembles course crumbs. Press evenly into the prepared pan. Bake in preheated oven until lightly browned around the edges. (About 12 to 15 minutes)

For the Topping: In a separate bowl, whisk eggs, sugar, flour, lemon zest and juice until smooth. Don't overbeat. Pour over the crust.

Return to oven and bake until set, 25 to 30 minutes. Let cool completely in pan on rack. Once cool, cut into bars. (Just before serving, dust lightly with icing sugar. Make sure bars are completely cool.)

Today is the day to blog

As I have been in the kitchen this week, I made Beef Goulash and Chili Beef Burritios with Mexican Rice for tea this week.

The Beef Goulash I made on Tuesday as it was quite a cold and rainy day (typical Scottish summer weather) and could do with a bit of warmth. I added some garlic powder to the recipe as I do love the smell of garlic in my kitchen.

Last night was when I made the Chili Beef Burritos with Mexican Rice. I have never tried making Mexican Rice before but am a big fan of good mexican rice. James and I love Tex-Mex and we are always trying new recipes. To be honest I don't think we could live without it.

Just thinking about Tex-Mex reminds me of my absolute favourite Tex-Mex restaurant in the world, Sam Diego's. It's located in Hyannis on Cape Cod, Massachusetts. It is a definite must if you are ever kicking about the Cape.

Lack of Sleep

All this week I have been suffering from insomnia quite badly. I think it has a lot to do with the stress of everyday life and the worry of jump-starting my web design business again. I'm trying desperately not to worry myself sick about how the business will do as I am totally controlling of all situations. Blah!

Anywho...this week I have been in the kitchen a lot burning off excess tired energy. I tried Danish Braid Bread (Daring Bakers Challenge as found on Sass & Veracity) for the first time. (I have signed up to join their baking group and will be included in my first challenge next month.) Now I have never made any kind of dough using yeast by hand before. Whenever I make dough I tend to either use my breadmaker or *gasp* store bought. Because of the carpal tunnel in both of my wrists, I find it really hard to use them for very long before they start to ache and weaken, so I have always opted for the easier choices for dough. Though this time because you have to turn the dough and let it sit for 30 minutes each turn, I thought that I might be able to just get away with it. Plus I learned to use my rolling pin with my forearms to help relieve the pressure on my wrists.

The recipe was completed over 2 days and came out alright. I wouldn't rave about it, but as a first attempt, I think it wasn't too bad. The recipe made enough dough for 2 loaves to which I filled one with apples, spices and home-made pastry cream and filled the other with fresh blueberries and lemon curd. The blueberry one leaked like mad, but the apple one held its own quite well. I think I rolled the dough out too thin and because of this the braid didn't hold tight enough allowing the leakage of blueberry everywhere. The dough itself called for orange zest & juice and cardamom which I thought odd as every time that I have had danish in the past it had been plain. I personally didn't care for the taste of the dough with these added ingredients and will omit them next time I make it, but don't let it the additions put you off as it did have a nice orangey spice to it. Quite Christmasy I think.

Unfortunately, I did not photograph my attempt, but will remember to next time.