Sticky Toffee Pudding

I tried Sticky Toffee Pudding a few years ago and I loved it. Recently I thought I should bake it again and only this is how I realized I never shared my recipe on the blog.

Sticky Toffee Pudding was invented in the 1970s by Francis Coulson at Sharrow Bay, an restaurant in Cumbria. I had no idea when I went to Ullswater and Aira Force Waterfall (my post about it), in a holiday last year, that I was so close to the birthplace of the Sticky Toffee Pudding. This means another trip to Cumbria is on the list for next year.
On their website, Sharrow Bay mentions figs instead of dates. I will try it with figs too in the name of culinary research and is just a way to enjoy more yummy desserts.

As you know, if you are familiar with the pudding, Sticky Toffee should be served with ice cream. I prefer salted caramel and my husband prefers vanilla, so I bought both of them. The pud goes great with any of them.

Sticky Toffee Pudding

Ingredients for the pudding
– 200g chopped pitted dates
– 180ml hot Earl Grey tea
– 200g plain white flour
– 70g butter
– 100g muscovado sugar
– 2 eggs
– 1/2 tsp bicarbonate of soda
– 1/2 tsp ground ginger
– 1 tsp ground cinnamon

Ingredients for the toffee sauce
– 250g caster sugar
– 140ml double cream

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Chef Challenge Shoryu Ramen

Imagine my excitement when I was invited to the Chef Challenge at Shoryu Ramen, a fab restaurant in Manchester. This week I’ve shared a Vegan Ramen recipe and it might sound like it was planned, but it was not, I’m just very keen on Ramen. I went to Shoryu Ramen (link to my review) a few months ago and I enjoyed their food a lot. This time I was eager to try doing it myself.

01 Chef Challenge Shoryu Ramen

Shoryu Ramen is a chain of a few restaurants in London and Manchester. I saw that they are planning to open another one in Oxford later this year. They opened the first restaurant in London and they have been recommended in the Michelin Guide from 2014, every year. You can read more about their story and the restaurants.

The Chef told us how he makes the bun and then we made our own.

 Chef Challenge Shoryu Ramen

This is my bun. I was surprised to have grilled halloumi as an ingredient. I like it a lot, but I would rather use tofu in Japanese recipes. Either way, the bun turned out to be tasty.

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Vegan Ramen

I’ve made Ramen before, it’s something so different for my taste and I enjoyed it. Recently I’ve made a different recipe of vegan Ramen with coconut milk and dried lily flowers. My husband and I both loved this Vegan Ramen.

 Vegan Ramen

In my recipe I’ve used cocoa buckwheat noodles, but it will work with any type of noodles. I didn’t have fresh shiitake mushrooms, but only dried ones. If you have fresh ones, use those, if not, follow my recipe. It’s the first time I use dried lily flowers and I was pleasantly surprised. Their texture is lovely and the taste is mild and really nice. I will use them again. It takes a 30 minutes wait for the dried veggies to be re-hydrated. This is what takes the longest time to do. The rest of the cooking takes only a few minutes.

Ingredients for 2 bowls:
– 75g cocoa noodles
– 400ml vegetable stock
– 200ml coconut milk
– 130g tofu
– 10g dried shiitake mushrooms
– 10g dried lily flowers
– 1 spoon of miso
– 1 spoon of sesame oil
– 4 tsp soy sauce
– black sesame seeds
– 3g seaweed
– 2 small spring onions

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Carrot houmous

I saw this idea made by Michel Roux Jr. in his new TV show called Hidden Restaurants. I thought it’s a fab idea, so I made my own recipe. He didn’t mention any quantities, so I’ve adapted and I’ve added lots of carrots for an extra healthy kick. I like houmous and I like the one with all sort of different flavours like Asparagus houmous, Houmous with sundried tomatoes and even Baked Houmous.

Carrot houmous

The quantities I’ve used are enough for 3 main portions or 2 main portions and a dip for later. My husband and I eat houmous as a main and I always do big portions. Use only a forth of the ingredients if you want to make only a small batch, as a dip.

Ingredients:
– 200g dried chickpeas
– 1 tsp bicarbonate of soda
– 500g carrots
– 2 spoons of oil
– 75g tahini
– 3 cloves of garlic
– 6-8 spoons of lemon juice
– 1 tsp cumin
– 2 tsp sea salt
– 1/2 tsp ground coriander
– 1/2 tsp coriander leaves
– 1/2 tsp dried garlic
– white pepper

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Orange and Strawberries Cake

This weekend I’ve made this Orange and Strawberries Cake for a special occasion, our 3rd Home Anniversary. For this cake I’ve combined orange and strawberries and it was fab. I enjoyed it a lot and my husband loved it too. I’ve decorated the cake with a fresh strawberry because it was the only one ripe in our garden. For the filling I’ve used canned strawberries that are delicious, but loose their colour, so not pretty enough for decorating.

Orange and Strawberries Cake

Ingredients for the sponge:
– 1 orange
– 300g plain white flour
– 100g plain wholemeal flour
– 4 eggs
– 125g demerara sugar
– 1 tsp baking powder
– 150ml oil
– 5 drops of Strawberry flavouring (optional)

Ingredients for the cream and decor:
– 250g full-fat mascarpone
– 100g icing sugar
– 2 spoons of Orange jam for decor
– 1 fresh strawberry (or more)
– 1 can of strawberries in syrup

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Upsidedown Pear Cake with Port

I was challenged to make a recipe with Port by Monarch Airlines, to mark their new destination: Porto in Portugal. I haven’t tried Port before and I never cooked with it. So, I was delighted to try it. I’m glad I did as I liked Ruby Port a lot, it’s nice and sweet.
Port is made in Porto, in the Douro region. This wine was introduced in England in the 17th century, when a Liverpool merchant imported it after tasting it on one of his trips in Portugal. Its higher alcohol percentage made the trip possible, as it will not go off.

The Port I bought for this recipe is Cockburn. In 1815, two wine merchants scots, Robert Cockburn and his brother John, set up a branch of their firm in Porto. The family ran the company until the 20th century, having different partners. They are known for their fine Vintage Port. Many other companies that import Port have a similar heritage.

Upsidedown Pear Cake with Port

Ingredients:
– 2 pears
– 100g self raising flour
– 3 small free range eggs or 2 large free range eggs
– 100g muscovado sugar
– 100ml oil
– 10g cocoa powder
– 20g butter, at room temperature
– 20g white sugar
– 100ml Ruby Port
– 100ml milk
– 100g dark chocolate

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Deviled Eggs

Deviled Eggs, the way my mother used to make them for me and one of my husband’s favourite starters. I was sure I’ve shared the recipe on my blog, but when I looked yesterday I realized I didn’t. I took pictures of the deviled eggs I made earlier, so I can write the recipe. I like to fill the eggs using a teaspoon and not pipping, as they will look more informal. As it was a special day, I’ve decorated them with fresh parsley and edible flowers.

Deviled Eggs

Ingredients for 14 pieces:
– 8 free-range eggs
– 60g mayonnaise
– 1 tsp mustard
– 1 tsp dried parsley
– white pepper
– sea salt
– Nigella seeds
– fresh parsley and flowers for decor

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