All posts tagged: cream

Pineapple & Ginger Cobbler w/ Coconut Whip

A twist on the ol’ peach cobbler, pineapple twist that is. The most satisfying part of any pie is the crust – it’s all about the textures, and oozing fruit pulp erupting through the cakey topping. This has to be the best cobbler topping I have ever had- you could practically eat it on its own like a warm cookie. The whipped coconut cream is best served straight away, but can be stored in an air tight container for up to a week. It will harden in the fridge, the longer it stays chilled, simply mix until creamy again, when ready to serve. Advertisements

Baking for Macmillan: Lemon Sponge with Fresh Blueberry Cream

Last week Friday I was invited to take part in the ‘Biggest Coffee Morning’ on record. It’s Macmillan’s biggest fundraising event of the year, where people across the UK hold a coffee morning and raise money for people living with cancer. In 2013, 154,000 people signed up, raising a record £20 million. At my work place the coffee stations were situated in various buildings to meet the sweet tooth decaying cravings of as many people as possible. By 10am the official ‘opening time’ colleagues had already  forming queues making a mental selection of the cake slices they wanted, because once it was gone, that was it. There was a stunning selection of cakes on display from swiss rolls to red velvet and cupcakes to pastries. I donated three cakes to the event: a carrot and apple cake (already featured on the blog), cinnamon buns and a blueberry and lemon sponge cake. The recipes for each of those cakes are featured on this blog! Blueberry Lemon Sponge Cake This has to be one of the most decadent cakes …

Raspberry Cheesecake Brownie

  Someone once said that the best things in life come in threes like friends, dreams and memories. I would like to stick this cake at the end of that quote, because the three layers that make up this sweet sandwich will be a close memory I hope to never wake up from. This cake has something for everyone: when I brought this cake into work Monday morning, the winning layer appeared to be the soufflé type raspberry cream topping. Others favoured the dense texture of the brownie and a small minority enjoyed the fluffy and  slight saltiness of the layer of cheesecake. My eyes are immediately drawn to the creamy top if I’m honest; I’m not one for things being symmetrical and in order, but I have to say I love how the contrasting textures hold together forming this perfectly layered square.  I was a little nervous baking the brownie and the cheesecake together,  fearing one would bleed into the other forming some kind of marble effect. But as long as you keep the cake in the fridge, the …

Street Food Series: Churros w/ Chocolate Ginger Fudge Sauce

  Churros are proof, if you ever needed it, that Pretzels are best served hot! Most of us have done this: you spot Mr Pretzel man with his red uniform 50 yards away, standing like an awkwardly enticing Butler (because Butler’s aren’t generally enticing), holding a silver platter filled with freshly baked warm Pretzels tossed in cinnamon sugar and roughly chopped into pieces. And like a Magpie, you swoop in to take the biggest piece of bread you can find, scooping up as much sugary dust as you can. I love their warm fluffy texture and the gritty sweet feel of the sugar and cinnamon against my teeth. But at £4 a piece, I knew I had to find a cheaper snack which gave me the same satisfaction. So in walks Ms Churros – a Spanish ‘pretzel stick’ if you will, which is popular on the streets of Latin America, France and Portugal,  and has finally made its way across the English Channel to the cobbled streets of London. Unlike Pretzels, which tend to be a lot bigger and denser, Churros are a lot crisper and lighter. They are …

Soursop Punch

  There use to be a time in my life when I was conscious that I was beginning to sound like my Mum. Last week was definitely one of them. “No Soursop today?” I said in deep frustration to the man at the stall in Ridley Market. “No sorry darlin’ none today; nothing came off the ship from St Lucia or Jamaica…” In that split second my imagination took me to the shores of St Lucia, picturing Mr Market Stall man waiting at the beach front with his trolly waiting for this precious fruit to come in. I smiled at myself and walked away, a little disheartened. Last month there was no Soursop either, this time it was because it was being sold for the “price of Gold” his friend had told me. The way I hounded these guys, week after week watching, lingering, pretending to only pass by, hoping to see a pile of fresh prickly green skinned fruit smiling back at me…it was beyond an obsession, I was a evolving into my mother. Why I bothered to …

Cherry Coconut Lime Ice Cream

  A few weeks ago I was catching up with a couple of friends, when quite naturally the conversation turned to food and some of the interesting food combinations we have had on our travels and experiments with chocolate in our baking. In that moment, Catherine interrupted my train of thought as she more or less re-enacted the first time she tried Cherry and Coconut Ice Cream in Barbados. “It has to have the little bits of coconut in it” she explained, leaving the rest of us salivating at the thought. I immediately began to picture the combination, but the thought of grating a whole coconut on a lazy Sunday morning, just wasn’t my idea of fun. The conversation moved on, but the challenge never left me. I knew I wanted to make an egg-less ice cream, one that also didn’t require an ice cream machine nor took all day to set. It also needed to be relatively inexpensive, so substituting fresh ingredients for frozen or tinned was the way around that. The end result…how do I …

Blueberry Scones

I was hunting around as I usually do, looking for something different to do with Blueberries. I normally throw them into smoothies, and I remember once making a blueberry drink for a friend’s dinner. And now come to think of it I also made a blueberry sauce to go with some quick pancakes when my Uncle came down to spend some time with us (you know those pancakes you make and they turn out so nice…but you can’t remember how you did it? It was one of those days).  Ok so I’ve kind of lost the argument: I have done a few things with Blueberries, but I have to say these scones excite me the most. Not only are they really quick and simple to make but extremely tasty!  To speed up the process, this can be made in a food mixer. Adapted from recipe by La Petite Brioche

Supermalt Chocolate Muffins

Ever wondered how red velvet cake achieves its moist crumbly texture? It’s the addition of sour cream, a little well-known ingredient popular in cakes I tasted during my adventures in the Deep South of the United States (‘tasted’ is an understatement, I devoured them). The sour cream also helps intensify the rich taste and texture of these muffins. I loved the first sight of these cakes when I took them out of the oven: the crackled tops resembled mountain peaks the perfect base for the creamy frosting to sink into.  The addition of Supermalt really holds the cakes rich dark colour together, it’s not at all overly sweet or damp as you might expect: think of pouring a cool glass of Supermalt on a summer’s day, with bees buzzing past your ears as you sip the creamy froth oozing over the glass…you have the picture? Well that’s the intensity this cake has on not only your eyes but your tastes buds. Enjoy!