Breakingwell tart

I think Breaking Bad was my favourite series, I loved every episode and Walter White’s struggle and how he changed through the years. The idea of the series could easily go wrong: a teacher is cooking meth with one of his old students, but it’s amazing. If you didn’t watch it, do it.
Our theme for this year’s Halloween will be Breaking Bad so I’ve decided to pair this theme with the Pastry Week from Great British Bake Off, as the technical challenge was Bakewell Tart.

breakingwell-tart

I was thinking of naming my tart: Baking Bad tart, but it would seem like a cooking disaster and not a reference to Breaking Bad. Another thing I love about this recipe is that I can share my legal-meth recipe, trust me, it will meth-in-the-mouth (I just had to make this pun).

02-bakewell-tart
My Bakewell tart… before Breaking Bad.

 

Ingredients for the Bakewell tart, pastry:
– 175g plain white flour
– 75g soft butter
– 15g sugar
– 1 egg

Ingredients for the filling:
– 75g soft butter
– 75g sugar
– 2 eggs
– 75g ground almonds or hazelnuts
– 100g raspberry jam with whiskey (or any other type of raspberry jam, I had that one in the fridge)
– 30g flaked almonds

Ingredients for icing:
– icing sugar
– water

Ingredients for meth: (this is something I never thought I would say on my blog)
– sugar
– blue food colouring
– flavouring

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Yorkshire puddings

First of all, I have to mention that for my Flours in vase I received star baker from Jenny at mummymishaps. I was delighted! It’s the second time I get star baker for my bread (I got it last year too) and this makes me so proud and happy.

The Great British Bake Off’s 4th week was batter. The Signature Bake was savoury, filled Yorkshire puddings. The technical was laced pancakes and the showstopper challenge was Churros.
I like Yorkshire puddings and I wanted to make them before, but I didn’t. I also would like to make laced pancakes and maybe I’ll give it a try next week. Churros are deep fried and neither myself or my husband are too keen on deep fried stuff.

A recipe for Yorkshire puddings was mentioned in 1747 in “The Art of Cookery made Plain and Easy” by Hannah Glasse. It’s an old English recipe that definitely stood the test of time. I might try to see if I can find the book at the library, to try more recipes from that time.

01-yorkshire-puddings

This was my first attempt at Yorkshire puddings and they turned out amazing, I’m so happy with them. They are better than shop-bought ones and very easy to make.

Ingredients for 18 puddings / 6 servings, the batter:
– 140g plain white flour
– 4 eggs
– 100ml milk
– salt and white pepper
– 18 tsp of vegetable oil
Ingredients for the filling:
– 1.2 kg mushrooms
– 300g soft cheese
– garlic powder
– sea salt
– white pepper
– 2 spoons of oil

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Runner beans chilli with chocolate

I’ve read many recipes of chilli with chocolate, but didn’t try it until now. When I saw a recipe shared by Jacqueline from tinnedtomatoes, I said I should give it a go and made this chilli with chocolate the following day. I bought lots of runner beans, but didn’t manage to use them, so I washed&cut them and I put them in the freezer. As a plus, the recipe is vegan and healthy, low in fat, naturally gluten free and it doesn’t have lots of carbs either.
I used the veggies I had in the fridge and it turned out fab. I will make this recipe again and again, it’s easy, I can use the leftover veggies and the chocolate gives it an amazing wonderful flavour. The chocolate adds an extra layer of flavour, it’s really delicious.

01 Runner beans chilli with chocolate

Ingredients for 6 servings:
– 2 packs of frozen runner beans (around 400g each)
– 2 onions
– 1 aubergine
– 2 spoons of rapeseed oil (I used cold pressed oil)
– parsley dried
– 2 parsnip
– 2 small carrots (or 1 big)
– 250 ml vegetable stock
– salt, pepper
– chilli
– 20g dark chocolate

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Flours in vase, bread centerpiece

I wanted to name the post Flowers in vase, bread centerpiece, but, somehow Flours seemed more appropriate. At Great British Bake Off is Bread Week and I love baking bread. The signature challenge is a sweet dough with a twist. The technical are dampfnudeln, German steamed bread. The showstopper required the use of three different flours to create a huge centrepiece.

I thought of doing dampfnudeln, but the idea of making a bread centerpiece was too exciting to miss. Also I loved the challenge of using so many different types of flour. My centerpiece is not huge, but I used 5 types of flour: rice flour, semolina, cornflour, wholemeal and white.

01 Flowers in vase, bread centerpiece

02 bread centerpiece

03 bread centerpiece
To make the centerpiece I’ve baked a wholemeal and white loaf, the classic bread recipe, but with a mix of 300g wholemeal and 150g white. The flowers were cornbread and the stems were rice flour and semolina bread sticks.

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Tomato and avocado dip

I shared a recipe for an avocado dip and in an attempt to make the dip lower in calories, I thought of this vegan tomato and avocado dip. It’s great as a side for chips or it can go great with crisps/tortillas as a snack or a dipping sauce for veggies.
From the ingredients listed below, there is enough dip for 2 servings as a side or up to 8 servings as a dipping sauce. The sauce is ready in a couple of minutes, but you need a food processor to make it.

01 Tomato and avocado dip

Ingredients:
– 2 ripe medium size avocados
– 2 big tomatoes, ripe
– 2 cloves of garlic
– 1/2 tsp of mustard
– sea salt
– pepper
– paprika
– onion powder
– 1 spoon of rapeseed oil

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Viennese Whirls

At GBBO is Biscuit week. The signature challenge is to make 24 identical decorated biscuits, the technical is Viennese whirls. The showstopper was a biscuit structure. Choosing Viennese Whirls wasn’t hard. My pipping skills aren’t great and I don’t have enough experience with biscuits to make a structure.
This is my second bake. The first one was awful, the whirls didn’t hold their shape while baking, it was a mess. Well, these turned out delicious and exactly as they should have been. The biscuits are basic and the flavour is given by the raspberry curd. I bought the raspberry curd from an English Heritage gift shop and it’s delicious. I will buy jars of curd from them, as it’s so good and there are a few other interesting flavours like lemon and passion fruit.

01 Viennese Whirls

Ingredients for 7 Viennese Whirls:
– 150g soft butter
– 150g plain flour
– 30g icing sugar and more to decorate (around 5g)
– 30g cornflour
– lots of raspberry curd (1/2 of jar I would say)

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Coconut and lemon drizzle cake

I had another recipe prepared for today, thinking that I baked Victoria sponge for GBBO. After I saw the show I realized the challenge wasn’t any British cake, but a drizzle cake. My husband said I have to bake again and I had to agree. I have no idea why there weren’t more details about the challenges on the website, but now as the show started, I will know what it follow. Next week is Biscuit, not my favourite, but that is the point, trying things I wouldn’t necessarily bake by myself. Because I wanted to be careful with our calories intake, I made only 2 servings. If you fancy more, double the ingredients (or multiply by 4 :D, that will work too).

Coconut and lemon drizzle cake

Ingredients for 2 servings/4 mini-cakes:
– 50g soft butter
– 50g self-raising white flour
– 60g sugar
– 1/2 tsp baking powder
– 10g desiccated coconut
– 1 egg
– a few drops of coconut flavouring (optional)
– 2-3 spoons of icing sugar
– 1 lemon

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Classic Victoria sponge

The Great British Bake Off starts today. As last year, I’m going to bake at least one of the challenges each week. The show starts with Cake Week and the three challenges are: British classic cake as a signature, the technical challenge is a fatless sponge and chocolate work. There aren’t more details about the showstopper, but we’ll see them tonight.

Last series ended with a classic British cake and I’ve made a carrot cake, it wasn’t the best looking carrot cake, but it tasted delicious. This time I made a Classic Victoria Sponge as it can’t get more classic than that. I loved the cake, it’s delicious.

01 Classic Victoria sponge

I also made a little mistake, that was annoying. Instead of baking the sponge in two baking trays, I’ve baked them in a big one. As the recipe stated the temperature and baking time for one, I had to “wing-it”. The cake has risen, but I took it off the oven a minute or two faster than I should have and the middle sink a little. Next time I’m baking in two trays or I would leave it a little bit longer in the oven.

Ingredients for a cake with 8 servings:
– 225g soften butter
– 225g self-raising white flour
– 275g sugar
– 4 eggs
– 1 tsp baking powder
– 300ml whipping cream
– 20g icing sugar + 1 spoon of icing sugar to decorate
– 400g fresh strawberries

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Plantain oven baked chips

I bought a couple of plantains when I went to a local oriental shop. I’ve wanted to try plantain for a while, so I took advantage when I saw them now. After searching online, I’ve decided to prepare them as chips, they can also be used in curries, grilled or mashed.
As I try to cook as healthy as possible, I’ve baked them in the oven instead of deep frying. The plantain chips are a side dish, of course, so I paired them with grilled Oyster mushrooms. This dish is part of my Taste the World challenge.

The dish is easy to make. It tastes different than potatoes, the plantain has a slightly floury texture. It was a bit strange to see something to similar to bananas as a savoury side dish. I liked the taste, is mild, and I will use it again in other recipes.

01 Plantain oven baked chips recipe

Ingredients for 2 servings:
– 2 plantains
– oil
– salt, pepper
– 4 big Oyster mushrooms

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Gözleme

Gözleme is a Turkish comfort food and it’s a flatbread filled with different types of veggies and cheese. I saw this recipe at a TV show 6 years ago and I loved it, I’ve made it again and again. I use what I have at home, as it’s such a versatile recipe. This time I’ve used Kaskaval, it’s a type of cheese that can be easily found in oriental or Polish shops. It’s a cheese made with rennet, if you are vegetarian make sure it has the logo or at least that it mentions “microbial rennet”. Kaskaval has a different texture to cheedar, is closer to a hard mozzarella and it’s less salty. The cheese can be swapped with hard mozzarella or if you use a salty cheese like cheddar or feta, don’t add extra salt in the spinach.
I brushed the gozleme with cold pressed rapeseed oil that has a bright colour as I wanted it to have extra shine.

Gozleme

Ingredients for 2 servings:
– 250g wholemeal plain flour
– 150ml water
– 1/2 teaspoon baking powder
– salt
– 200g fresh spinach
– 100g kaskaval
– dried parsley
– dried dill
– pepper
– salt
– oil
– tomatoes for a salad

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