Eat well - travel often

Month: October 2016

My Top 7 Travel Tips

My Top 7 Travel Tips

This is a list of my favourite travel tips – little things that help make the journey or time away from home a little more bearable! 1. Clear Glasses Cases https://kitchentalkandtravels.com/2015/09/15/travel-tip-clear-glasses-cases/ 2. Condiments https://kitchentalkandtravels.com/2016/01/22/travel-tip-2-take-your-condiments/ 3. Cosmetics https://kitchentalkandtravels.com/2016/03/16/travel-tip-3-travel-light-cosmetics/ 4. Be Prepared https://kitchentalkandtravels.com/2016/03/27/travel-tip-4-be-prepared-bubble-wrap/ 5. Coconut Oil – […]

It is National Seafood Week with Birds Eye

It is National Seafood Week with Birds Eye

I sometimes buy frozen fish, especially if I am making a fish pie but very rarely would I buy a fish in a ready made sauce. We all know we should eat more fish, at least two portions per week and that fish is rich […]

Halloween Caribbean Voodoo Cake

Halloween Caribbean Voodoo Cake

I love walking through my local TKMaxx  and it is always worth stopping at my nearest Homesense (which is in Watford) when I am passing through. Both of these stores have an ever changing, limited edition range. If you see it, you like it then buy it. It may not be there tomorrow!

I am always on the look out for things that will enhance my blog photos which could be tea towels, little dishes, cookie cutters etc or the Holy Grail of bakeware – NordicWare!  Some of my recent purchases –

Every now and then they will have a NordicWare bundt tin or other interesting baking tin. I was so excited recently to find the standing skull baking pan – this would be perfect for Halloween a few weeks away! 

I made my every day sponge cake mixture but added some Caribbean influence i.e. freshly grated nutmeg, cinnamon and ginger along with a few tablespoons of dark island rum!
Here is my recipe for a Halloween Caribbean Voodoo Cake

Ingredients: 
Cake:-
185 gm unsalted butter, room temperature
185 gm sugar
185 gm Self Raising flour
3 medium size eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp vanilla bean paste
2 Tbsp maple syrup
2 1/2 Tbsp dark rum
25 gm little crystalised ginger pieces

Icing:-
500 gm icing sugar
250 gm unsalted butter, room temperature
1 Tbsp maple syrup
1 Tbsp dark rum
2 Tbsp nutmeg jam (or apricot jam)

Method:-
* Mix the flour and spices together in a bowl and set aside
* Cream butter and sugar until very light and creamy ( do this for between 2 1/2 – 5 minutes)
* Add the eggs one at a time, if they start to curdle add a little flour after each one.
* Add the flour and mix well then add the maple syrup, dark rum and ginger pieces.
* Pour into the well prepared (greased and floured) skull baking pan.
* Bake 30-35 minutes or until a toothpick or cake tester comes out clean
* Cool for about 5 minutes on a wire rack then remove from baking pan and continue to cool completely

* Cream the butter and icing sugar together until smooth and creamy.
* Slowly add the rest of the ingredients and mix well
* Put a small amount of icing on a plate to act as a glue
* Spread a thick layer of icing on the back of the head then press the two pieces together and stand on the icing on the plate.
* Completely cover the entire skull head with the icing paying attention to the join and smooth all around it.
* Put the skull in the fridge for a couple of hours to set the icing before decorating.

* With the back of a spoon clear the indents for the eyes and nose and teeth.
* Decorate with edible colours or chocolate writing icing.

I wanted the finished cake to look a bit scary and a bit voodoo but I think it was a bit more like a clown!  At least it tasted fantastic, try it yourself and let me know with a comment below!

At least it tasted fantastic, try it yourself and let me know in a comment below how you get on.

If you are near a TKMaxx or Homesense pop in whenever you can – you never know what you will find!

This is a sponsored post but all opinions, photographs and decorating skills are my own!

Cooking with Yuki Gomi and Yutaka and a copy of Yuki’s cook book to giveaway

Cooking with Yuki Gomi and Yutaka and a copy of Yuki’s cook book to giveaway

I have known Yuki Gomi for a couple of years now. She is a lovely and very talented Japanese chef and cookbook writer and now also a mother to a lovely little girl. Yuki works with Yutaka ingredients, authentic Japanese ingredients since 1995 allowing home […]

Ciao Gusto – Italian Food & Drinks Brands Come Together

Ciao Gusto – Italian Food & Drinks Brands Come Together

If we call a group of geese a gaggle and a field of cows a herd what do we call a gathering of food producers from Italy? …… a banquet of course!! Ciao Gusto is an organisation made up of over 30 of Italy’s most […]