All posts filed under: recipes
Maple, Banana & Dark Chocolate Tray Cake
You will never need another banana cake recipe once you have tried this. It’s so easy rustle up and is the perfect way to get rid of the bananas browning in your fruit bowl. The finished result is a sticky sweet banana bread that’s still spongy and light, perfect served hot with ice cream or custard, or enjoy cold with a cup of tea. 130g butter, softened 100g golden caster sugar, plus extra for dusting 2 medium eggs 3 medium ripe bananas, well mashed or pureed using a hand blender 45 ml milk 1 tsp vanilla bean extract 100g dark chocolate, broken into small chunks 1 tsp cinnamon 250g self-raising flour 1 tsp baking powder 1 pinch of salt 3 tbsp maple syrup Preheat your oven to 180C and butter a small deep baking tray. Using a wooden spoon, cream together the butter and sugar until light and fluffy. Now crack in the eggs, add the mashed/pureed banana, milk and vanilla extract and beat until until smooth. Into the wet mix pour the chocolate chunks, …
The Perfect French Toast
French toast, or pain perdu, or sweet eggy bread. Whatever you call it, it’s the ultimate brunch, and really easy to rustle up when you know how to do it right; chunky bread that’s dunked in cinnamon custard, then pan fried in butter and covered in syrup and sugar! Translated as ‘lost bread’ in French, the original recipe for pain perdu was created as a way to reclaim stale, unused off cuts of bread. It’s the perfect way to use up the crust of an old loaf as the custard softens any hard bits and gives them a wonderful buttery crunch when fried in butter. I love maple syrup for it’s smokey sweetness but you could use honey or blueberries and yoghurt as a sweet topping, or crispy bacon for American-style. Serves 2 to 4 people (depends how hungry you are) Ingredients 2 eggs 100g soft light brown sugar 2 tsp cinnamon powder 200ml full fat milk 4 thick slices of brioche, chollah (Jewish egg-enriched bread) or any leftover bread 40g butter 2 tbsp icing …
Winter Supper Club
Our Winter Supper Club was a celebration of all of the wonderful ingredients that are at their best in the chilly months; an evening of warming spices, live music and great paired wines. Thanks to everyone who came. You were a fantastic crowd and we can’t wait for Spring! Here are some highlights from the night: A #cheeky meal from @bethdoesfood last night #codcheeks and #oxcheeks 👏🏻 plus some quality time with @TonyRoddUK pic.twitter.com/czhNG1FoJR — Sarah McCready (@SarahBMcC) January 13, 2016 @bethdoesfood @markeeeebeeee delicious dinner at the Winter Supper Club pic.twitter.com/wqhOMnp3L1 — Jessica Andrews (@Jessica7Andrews) January 13, 2016 Amazing French toast and black sesame ice cream by @bethdoesfood with @markeeeebeeee pic.twitter.com/GwMoHI09hr — Tony Rodd (@TonyRoddUK) January 12, 2016
Mulled Wine Poached Pear and Berry Cheesecake
This is a cracker of a cheesecake that is absolutely perfect for winterNot the baked type – oh no that’s far too much faf! I like the ones that you just throw together using a packet of biscuits, butter, cream cheese and fruit, then leave in the fridge for as long as you can until set. I’ve put a twist on the classic summer berry cheesecake by adding winter berries and pears, poached in red wine, orange zest, cinnamon and cloves – the classic aromas and flavours of mulled wine. Serves 6-8 people For the base: 100g butter 250g digestive biscuits 100g soft light brown sugar For the cream cheese topping: 180g/ 1 tub of cream cheese 300ml double cream a pinch of sea salt For the mulled wine poached fruit: 1 pear 75g frozen berries (forest fruits/ blueberries/ blackberries etc.) 75g caster sugar 125ml red wine 1 cinnamon stick 5 cloves the zest and juice from ½ an orange Method Peel the pear, cut it in half lengthways then cut each half into 8 long …
Shackfuyu, Old Compton St
Kinako French toast with matcha soft serve (above) must be the most photographed dessert in Western/Asian fusion history. Ever since these snaps began to dominate social media I have been desperate to visit Shackfuyu. On a few occasions I tried to get a table. But the place has become so popular I failed to actually make it through the doors 3 times in a row. Fortunately, sister restaurant Flesh and Buns is just down the road so I still got my fill of great steamed buns and sticky wings. But my heart yearned for that French toast! Now i’m not saying that has become like a religious place or anything, but maybe getting into Shackfuyu is the same as when Charlotte tries to covert Judaism in Sex and The City – you have to show dedication and try three times before being allowed in. Or perhaps I shouldn’t underestimate the powers of Japanese/French toast and soft serve on Twitter in making a London restaurant impossible to get in to. But I’ve gotta hand it to Twitter – without it I wouldn’t have posted a photo of my …
Simple Smokey Chicken Drumsticks & Coconut Curry
A healthy and comforting mid-week meal that’s easy to rustle up on a cold winter evening. Chicken drumsticks are far cheaper than breasts but in my opinion have a much better flavour as the meat is cooked on the bone. When marinaded in warm, smokey spices then oven baked, chicken becomes beautifully soft and is perfect in the rich coconut sauce. This is one of my quick weeknight favourites, and I’m sure it’ll become one of yours too. (Serves 4-5 people) Ingredients 8-10 chicken drumsticks For the chicken marinade 1 tbsp smoked paprika 1 tsp cayenne pepper 1 tbsp garam masala 1 tsp red chilli powder 20ml coconut oil For the coconut curry 2 banana shallots 1 inch piece root ginger 2 garlic clove 2 hot green chillies 1 tsp coconut oil ½ tsp turmeric 1 tsp red chilli powder 1 tbsp garam masala 1 tin reduced fat coconut milk 1 small bunch of coriander, roughly chopped Method Mix together all the marinate ingredients in a large oven proof dish. Add the chicken legs and rub with …
The GBBO is back – celebrate with Victoria sponge rose petal cupcakes
It’s bake off day. Which means you can’t watch without some form of cake. Let’s start simple: This recipe is so easy to follow and no special equipment required: The trick is equal weighs of self raising flour, butter, eggs and sugar. Whip up and throw in the oven. For the buttercream, you can just use a clean sandwich bag To make the pink tinted rose petals, brush streaks of colouring up the inside of the bag with a cocktail stick! Sit back, tune into the Great British Bake Off and tuck in! Victoria Sponge Rose Petal Cupcakes For the sponge: eggs, free range and organic self-raising flour salted butter, British and soft caster sugar vanilla extract Full recipe here
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