All posts tagged: Crispypancakes

Halwa Spiced Carrot Cake with Condensed Milk Icing & Gold Leaf

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Styled and shot by Lauren Miller (www.laurenmiller.co.uk) (@millerisere) and Faye Wears (www.forksknivesblog.wordpress.com) (@forks_and_knives) Halwa is the most amazing Indian dessert – it’s a carrot-based, nut ridden version of our rice pudding made with loads of condensed milk, saffron, cardamom and golden sultanas. I thought how amazing it would be to have all of the flavours that make halwa taste so fab baked into a  light, spongy carrot cake. So I tried it. And it worked a dream! My fool proof carrot cake recipe has taken many forms in my kitchen (usually depending on what dried fruit and nuts I have in my cupboards) but this version is very special. It has a bold, aromatic taste that works really well with sweet carrots and orange zest. If you can’t get hold of cardamom powder, you can use ground cinnamon or allspice instead. Condensed milk is an essential ingredient in halwa, and here it gives a lovely shine and gooey texture to the icing, which trickles beautifully down the sides of the cake. It’s a perfect wintery treat Ingredients For the …

Beth’s Swansea Scotch Eggs

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My black pudding bonbons have become famous. They started off as a humble Glamorgan sausage (a Welsh vegetarian croquette made of leeks and cheese). Then I introduced my old friend, the mighty black pudding and experimented a lot before I perfected the recipe. They’ve been called ‘yummo’ by John Torode, ‘delightful’ by Thomasina Miers and ‘banging’ by my very honest flatmates/ food guinea pigs. But behold… they have transformed again, into Scotch Eggs, with a hidden runny yolk inside! Beth’s Swansea Scotch Eggs Makes 5 large scotch eggs 7 medium eggs 1 leek 5 sage leaves a small bunch of parsley a small bunch of thyme 400g black pudding chubb 1½ tsp English mustard 200g extra mature cheese, grated ½ loaf of white bread (nothing fancy) Salt and pepper 4 heaped tbsp flour oil, for deep frying Take two eggs, separate and keep the yolks and whites together. Add the yolks to a mixing bowl, and the whites to a deep baking dish for dredging later. Cut the leek lengthways three times then very finely slice. Add to …

Song Que Cafe – Review

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Real Vietnamese food in East London Song Que was recommended by an Instagram follower, who described the Pho as ‘Boom ting!’ I had to give this place a mention. We had a fleeting visit from an old friend last night and wanted to take him somewhere authentic, and try something new in East London before my move in two months (only down to South London but still!).    Song Que In a sea of fairly decent looking Vietnamese restaurants, the only thing that makes Song Que really stand out (apart from the tacky lime green front) is the fact that it was absolutely rammo – Vietnamese, Londoners, old, young, couples, catchups, families, predrinks. We felt at home straight away in this echoey, green canteen style joint, where the waiters are speedy and the prawn crackers are free (I mean, where can you find free prawn crackers anywhere anymore?) The words ‘authentic’ ‘true’ and ‘famous’ are plastered over their menu so I don’t have to go into this. But all I can say is believe their glowing …