Monthly Archives: August 2018

Coconut Panna Cotta with Caramelised Pineapple

This fabulous dessert bursts with exotic flavours and shouts tropical paradise! Cool, refreshing and rich coconut partying alongside warm, caramelised pineapple – a lovely duo that is equally gorgeous separately!

Serves 4

What you need…

4 dariole moulds, greased with vegetable oil

2½ gelatine leaves

100ml whole/coconut milk

65g caster sugar

450g Rachel’s coconut yogurt

8 wedges fresh pineapple

3 limes: zest of all, juice of 2

A splash of dark rum, optional

What to do…

Soak the gelatine in cold water for 5 minutes.

In a pan, bring the milk and 1 tablespoon of the caster sugar to simmer. Set aside to cool a little. Squeeze the water from the gelatine and dissolve the leaves in the milk and sugar. Cool slightly, stir in the yogurt and pour into your prepared moulds. Pop into the fridge and chill for at least 3 hours and up to 2 days. (Love the preparing ahead element of this).

Mix the pineapple with the remaining sugar and zest and juice of 2 limes. Cover and pop into the fridge until you are ready to serve, turning occasionally. (My plans changed when I made this and I left them in the fridge overnight to no ill effect).

Heat a non-stick frying pan over a high heat. Add the pineapple, wiping off the excess marinade. Cook for 3 minutes on each side, until caramelised, enjoying the delicious, heady aromas as you go. Add the reserved marinade and rum, if using, and bubble for a couple of minutes, turning the pineapple soft and sticky.

Invert the panna cottas onto serving plates, top with the remaining lime zest (I forgot this part!) and serve with the pineapple and juices – de-lic-ious!!!!

Tip…

To encourage the panna cotta out of it’s mould, just prod the tip of a knife down one side – it releases the ‘air lock’ and out plops the panna cotta.

Inspired by…

Waitrose.com

How easy…

Spectacularly and most of it can be done ahead so it’s ideal for dinner and supper get-togethers.

 

 

My Absolute Favourite Recipe for Carrot Cake

John’s favourite cake is carrot cake and I think it might be mine too – so moist and heavenly; a gentle, warming spice flavouring the sponge, contrasting beautifully with the sweet frosting – sheer delight!

One of our friends made the Hummingbird Bakery version of this delicious treat for John’s 60th birthday a wee while ago (!) so this year, I finally replicated it for him and it was simply gorgeous – very difficult not to dive into and demolish the whole lot in one sitting! Just two weeks later, I was asked by a lovely friend to make it again to celebrate her son’s 40th, which is the picture that you have here.

The recipe below is for the original cake (rather than the 40th birthday version); however, it’s been Cindy-tweaked. The original splits the mixture between three 20-cm cake tins but I only have two. I however, made more frosting to accommodate the 4 tiers made from the two sponges and that’s what you’ve got here. Try it once and you’ll be a devotee!

 What you need…

2 x deep, 20cm cake tins, liberally buttered and lined with parchment paper

300g soft light brown sugar

3 large, happy eggs

300ml rapeseed oil

300g plain flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon vanilla extract

300g carrots, grated

100g shelled walnuts, chopped

A handful of walnut halves, to decorate

for the cream cheese frosting

750g icing sugar, sifted

125g unsalted butter, at room temperature

310g cream cheese, cold

Carrot Cake w

What to do…

First, to the cake mixture! Preheat the oven to 170˚c / 325˚f / gas 3.

If you have a stand mixer, use it to combine the sugar, eggs and oil together (an electric handheld mix would also do the job).

Gradually add the flour, baking powder, bicarbonate of soda, cinnamon, ginger, salt and vanilla extract.

Take the bowl from the mixer and stir in the chopped walnuts and grated carrots by hand until they are evenly distributed.

Pour the mixture into your cake tins and pop into the oven, for 25-30 minutes or until an inserted skewer comes out clean.

Cool on a wire rack.

Next to the frosting! Use an electric handheld whisk to beat the icing sugar and butter together. Plop in all of the cream cheese and beat until completely smooth (a couple of minutes) taking care not to over beat as it can become runny quite quickly.

 And finally to the cake assembly. When the cakes are cold, carefully halve each cake sponge horizontally. Then, place one tier on a cake stand and spread a thin layer of frosting over it. Place the second tier on top and repeat and then again with the third tier. Top with the last tier. Spread the remaining frosting generously over the top and sides. Finish decorating with walnuts.

40 carrot cake 2 w_1

Tip…

I like to make the cake sponges in advance, wrap them in foil and freeze them. Then, on the day of the cake-fest, it’s just a case of frosting and decorating.

Inspired by….

Jo Wilkes, who made this for John’s 60th birthday and who in turn, retrieved this recipe for me from the Hummingbird Bakery.

 

Carrot Cake slice w

 

Thai Crab Filling

So, it turns out that Mary Berry’s recipe for the filling for Thai crab poppadom canapés makes for a perfect, if rather luxurious sandwich!

What to do…

Type ‘crab’ into the search box in the top right hand corner of my home page and the recipe for Thai crab poppadom canapés will come up. Choose some really lovely fresh bread and follow the instructions for the filling, adding a little greenery to complete! Gorgeous!

Inspired by…

Needing to distract myself from a miserable, blustery day and initially, Mary Berry

How easy…

It’s a sandwich – not hard!

Dolly Birthday Cake

Celebrating her 4th birthday, gorgeous Georgia requested another ‘Dolly Cake’ following my considerable efforts last year when I made her my first ‘Princess Birthday Cake’. Slightly quicker in the making this year and far more relaxing! She loved it and it tasted great – and that’s what counts!

What to do…

For the full recipe, type in ‘Princess Birthday Cake’ into the search box in the top right hand corner of my home page.

Tip…

I would recommend making the sponges in advance of the celebratory day and then freezing them – very relaxing this way.