Cake and Bake Show Manchester

Today it will be a different kind of post. This weekend I was invited* to the Cake and Bake Show in Manchester, see details of the event. I had a fab time and I wanted to share what I did on that day with you, my readers. I will share plenty of pictures, so prepare yourself for many amazing looking cakes.

 Cake & Bake Show Entrance

The Cake and Bake Show took place at Event City in Manchester. When we arrived, the car park was already full, so we parked at Trafford Centre nearby. I’m delighted with Trafford Centre, recently we went there more often, like a couple of times a month. There are so many wonderful shops and their food court looks amazing too, have a look at my Cafe Rouge review, if you fancy.

Now, let’s enjoy the cakes. I will talk about the stands and what I got from Cake and Bake Show a bit further down in the post.

Father Christmas Cake

Shakespeare Cake

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Cinnamon Squash Jam

My husband made Cinnamon Squash Jam for me yesterday. I had to share the recipe as it was delicious. As I mentioned on twitter, one of the best homemade jams I ever tried. I planned to make it, but I wasn’t feeling very well, so my husband stepped in and made the jam for me. The jam was so delicious, as cinnamon and squash compliment each other nicely.
We are very keen on homemade jam, with all sort of different flavours, like Pina Colada Jam and Rhubarb and vanilla jam.

 Cinnamon Squash Jam with croissants

The jam is packed with fruits. From 3 medium sized squashes, my husband made enough cinnamon squash jam for 3 small jars. While, like most jams, has added sugar, is less than it is in shop-bought jams. The addition of cinnamon, not only tastes beautifully, but it gives a bit of healthy kick. It’s the first time I tried pumpkin (or squash) jam, but it will not be the last.

Ingredients for 3 small jam jars:
– 1.3kg squash (3 medium squashes)
– 650g sugar
– 5 spoons of lemon juice
– 3tsp cinnamon powder

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Morir soñando

Morir soñando is a drink that can be translated as to die dreaming. This popular drink is from the Dominican Republic. It’s made with milk, orange juice and ice. One of the most amazing things on my Taste the World challenge is trying new recipes like this one. Without the challenge is unlikely I would have discovered this drink from more than 4,200 miles away. From what I found online, the recipe originated from the Dominican Republic and is still drunk mainly there.

Morir Sonando, two glasses decorated with pieces of oranges

The most important part of this recipe is to keep the milk as cold as possible. Keep that in mind and the drink will turn out amazing. I loved it and my husband loved it too. It has a lovely silky texture. I made a slight modification, by switching the sugar with golden syrup. I did this so the sweetener will dissolve faster. You can use cane sugar or any kind of sugar you want, make sure the sugar is dissolved in the milk.

Ingredients for 2 glasses:
– 400ml evaporated milk
– 200ml orange juice
– 40ml golden syrup
– 4 ice cubes
– slices of oranges for decor

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Halloween Black Pizza

I wanted to share another squash recipe, but tomorrow is Halloween and I thought a Halloween Black Pizza was too important not to share today. I used sliced cheese and cookie cutters for gingerbread. I realized only when the pizza dough was in the baking tray that I didn’t have any Halloween cutters. So, I had to improvise with what I already had at home. I think it looked very nice. I also used an ivy cutter to make some leaves.

Halloween Black Pizza

Ingredients for 1 pizza:
– 200g strong white flour
– 100g strong wholemeal flour
– 200ml lukewarm water
– 6g Easy-Bake dried yeast
– salt
– black food colouring
– 1/2 tsp sugar
– 1 spoon of oil
– 1/2 can of chopped tomatoes in tomato juice
– chilli oil
– dried oregano
– dried basil
– olives
– Emmental cheese slices

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Squash curry

It’s Autumn, so get ready for loads of squash and pumpkin recipes. I have a lot of ideas, but time is not on my side. I’m very busy with some courses I’m taking at the moment and my time is limited. Even so, I will keep posting two recipes each week. It’s a schedule that works for me at the moment, even with the extra workload. If I would have had more time, I would have shared (and made) more squash recipes and I would have published them from the beginning of the month.
Anyway, let’s go back to this amazingly delicious vegan curry. Like all Indian dishes, has a lot of spices, but made more suitable for an European palate.

Squash curry

Of course the dish is packed with veggies. I said there are two servings, but they are big. So, the same ingredients would work great for a family of three. I served the squash curry with basmati rice. The rice was boiled and I’ve added a bit of dried coriander, a bit of oil, salt and black pepper.

Ingredients for 2 servings:
– 2 onions
– 2 peppers
– 1 squash
– 1 can of chopped tomatoes
– 1 aubergine
– 2 spoons of vegetable oil
– 3 cloves of garlic
– 1 tsp and a half of turmeric
– 1 tsp salt + extra salt for the aubergine
– 1 tsp ground cumin
– 1 tsp garlic powder
– 1/2 tsp ginger
– 1 tsp ground coriander
– 1 tsp dried coriander
– 2 tsp dried curry leaves
– 1/2 tsp cayenne pepper

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Banoffee Eclair Cake

I like choux and eclairs. Recently I got the idea of making an eclair cake. I baked one and turned out great, so I baked another one and this time I’m sharing the recipe. Banoffee Eclair Cake is a delicious dessert that is not hard to make. Another thing I like about this cake is that doesn’t have too many calories either, comparing to a Victoria sponge cake.

 Banoffee Eclair Cake

For my Banoffee Eclair Cake I used a 20cm baking tin. The cake is big enough for 8 servings. A serving is roughly the equivalent of an eclair. I shared a recipe for Choux, if you want to have a look at how to make the recipe step-by-step.

Ingredients for the choux:
– 150ml water
– 90g butter
– 135g white flour
– 3 free range eggs

Ingredients for the filling:
– 2 ripe bananas
– 500 ml milk
– 100g sugar
– 3 yolks
– buttery caramel flavouring (optional)
– 60g white flour

Ingredients for the toffee:
– 100g sugar
– 75ml whipping cream

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Seaweed Butter

I like making my own flavoured butter. I shared recipes for Miso butter and also a simple butter spread. I also make garlic butter and herby butter from time to time. I saw somewhere seaweed butter and I wanted to try it. As I forgot where I saw it, I made my own take. It’s obviously an easy recipe, but it’s nice to have the idea. For me, the idea of the seaweed butter looks posh and is a nice option for a dinner party.

Seaweed butter

I’ve used dried seaweed that aren’t salted. If you are using salted seaweed, don’t add more salt. As for the oil, a good option is vegetable oil, rapeseed or sunflower. Don’t use olive oil because it will change the taste and give it a bitter note.

– 100g butter
– 100ml vegetable oil
– 5g dried seaweed
– sea salt

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