We all love to get new things for the kitchen, I know I sure do. Do I need another cooking pan? Of course when it has a unique feature or two! Stellar, known for their impressive range of cookware have brought out a high performance […]
Month: April 2015
Gilgamesh, the well known pan-Asian restaurant in Stables Market, Camden has recently launched its new Perrier Jouet Belle Epoque Champagne Bar. I was invited to the launch evening and really can’t stress enough how lovely it is. The setting looks out over Stables Market and […]
I have a gorgeous rhubarb cluster growing at the allotment. This is now the very start of the short but fantastic English rhubarb season and anxious to sample I picked my first load last weekend.
I have made a cake on this blog before called ‘American 1-2-3-4 Cake’ which I made with apple puree. For this cake I wanted to use my rhubarb however decided to leave the pieces a bit chunky instead of a puree.
Also wanting to add a bit of extra flavour I added 1 tablespoon of ginger and lemongrass cordial to both the cake mix and the drizzle.
I like to get all my ingredients weighed out and dry ingredients mixed and ready to go.
1 cup softened butter
2 cups caster sugar
1 tsp vanilla bean paste (the original recipe used vanilla extract but I like the little flecks from the vanilla bean paste)
1 teaspoon ginger & lemongrass cordial
3 cups Self Raising Flour
1 tsp salt
2-3 cups cooked rhubarb
1 cup icing sugar
1/2 tsp vanilla bean paste
1 tsp ginger & lemongrass cordial
2 Tbsp milk
Preheat oven to 180oC/350oC. Grease a 9″ x 13″ pan
Cream the butter and sugar until light and fluffy (the more you cream the lighter and more voluminous your cake will be).
Add the eggs one at a time and beating each one really well. If you want you can add 1 Tbsp of the flour after each one to stop them splitting. Then add the vanilla bean paste and ginger & lemongrass cordial.
Gradually add the flour and salt and beat until really well combined. If you want you can add a tablespoon of milk at this point.
Put about half of the cake mixture into the prepared pan. Spread the fruit mixture over the top and then dollop the rest of the cake mixture onto the fruit.
You don’t need to spread this top.
Bake for approximately 35 minutes although mine took another 10 minutes (ovens do vary).
Allow the cake to cool to just warm and then make the glaze by mixing the four ingredients together
and drizzling over the top.
Then all that is left to do is …… ENJOY!
I shall be linking this post to The Great British Rhubarb Recipe Round-Up.
Kids Cook French (Les Enfants Cuisinent A La Francaise) by Claudine Pepin with illustrations by Jacques Pepin. My granddaughter is learning some basic French at school. She really enjoyed looking through this book. This is an interactive book which teaches children to cook in a fun […]
I have been sent a box of assorted packets of crisps from Corkers. Natural British Crunch. Their flavours are made without artificial or MSG products and they know the origin of the potatoes because they grow them themselves. The potatoes are grown in East Anglia […]
I have attended a few courses at Food at 52, a central London cookery school and always come away with fresh new ideas.
Food at 52 have a new seasonal course – Midweek Meals – which I was invited to be one of the first to experience their new repertoire. In Midweek Meals you spend most of a Sunday at the cookery school and learn to make five simple and seasonal recipes that are perfect for making after work on busy weekday evenings. You eat two of the dishes that you make and take home the other three so lunch for the next couple of days at work is taken care of!
The recipes are straight forward and in most cases you will have the majority of ingredients in your store cupboard.
We worked in small groups each group making what they would be eating or taking home.
The perfect start to any dish!
Turning into a Tuscan Bean soup with a simple, griddled garlic bread.
There are so many really great things inside Food at 52. This wall size mirror doubles as the board for writing the menu on.
Starting stages of a Butternut Squash Risotto with pumpkin seeds. So easy and delicious. Butternut squash is really good for you and now easily available in the major supermarkets as well as foreign shop.
You add the stock little by little until the rice can absorb no more then the cheeses and white wine. Top with roasted butternut squash slices.
Store bought puff pastry, cut into rectangles and scored around the edges. Bake and when cool take off the lid of the pastry.
Fill with a creamy mixture of steamed salmon and top with watercress or rocket, bake then add a side salad and you will have a really quick, easy and refreshing mid-week supper.
Our final creation was a Baked Cod and Chorizo with Cherry Tomato parcels.
Baked in the oven in a foil parcel then served on a bed of chickpeas.
We all shared a couple of bottles of wine while we ate two of our creations and packed up the other three to take home.
I attended a selection of winter recipes but the Midweek Meals courses will be seasonal and will now be working on fresh, springtime recipes.
I was a guest of Food at 52 and was not paid to write this review. As usual all opinions and photos are my own.
Traverse Events put on conferences aimed mainly at travel bloggers. The recent Traverse15 was held over the weekend of 27-29 March and the venue was Kingston-upon-Thames, Surrey. The only impression I had of Kingston was a huge one way system and a department called Bentalls. […]