October 28, 2012 by potatoface
Setting the scene for the Halloween
Halloween - entrance
Halloween - table setting
Halloween - setting the table
Halloween - setting the table
Halloween - setting the scene
Halloween - house decorations
halloween decorations
Halloween
Halloween - stairs
Halloween - goody bags
Halloween
Next time – Halloween menu.
Happy Halloween…Boo!
Category Party | Tags: halloween decorations,halloween party,halloween table setting | No Comments
September 12, 2012 by potatoface
spiced apple and goji berry healthy muffins
I have been indulging myself recently in lots of butter and sugar (icing on cupcakes, etc.) because I felt sorry for myself (don’t we all).
But enough is enough! I’ve decided it’s time to go back to healthy baking.
Will power or what?!
I really wanted to use goji berries as they have been used in Chinese medicine for the last 2000 years and apparently they can even slow the ageing process (among other amazing health improving tricks).
So I made really really healthy muffins. They are so freaking healthy, they should be prescribed by a doctor or something…
spiced apple and goji berry healthy muffins
For the muffins:
2 cups of wholemeal flour
1 cup of plain flour
1 teaspoon of baking soda
2 teaspoons of baking powder
1 cup of agave syrup
2 tablespoons of cinnamon
1 tablespoon of all spice
3 apples, diced
1 cup of dried goji berries
300 ml of buttermilk
1/2 cup of grape seed oil
3 eggs
For the topping:
2 tablespoons of grape seed oil
3 tablespoons of plain flour
1 tablespoon of cinnamon
2 tablespoons of brown sugar
100 grams of sunflower seeds
100 grams of pumpkin seeds
spiced apple and goji berry muffins
1. Preheat oven to 180 C
2. Mix flour, baking powder and soda, cinnamon and all spice in a big bowl.
3. In a separate bowl mix oil, eggs, agave syrup and buttermilk.
4. Add wet ingredients to the dry ones, mix carefully and gently until combined.
5. Peel and dice apples and add them to the mixture with goji berries. Mix gently.
6. Line muffin tray with muffin cases. Scoop batter into them.
7. Mix all the ingredients for the topping and crumble on top of muffins.
8. Bake till skewer comes out clean and muffins are golden on top.
9. Stuff your face without guilt – your are extending your life eating them (see: goji berries).
spiced apple and goji berry muffins
Category breakfast, dessert, muffins | Tags: agave syrup,all spice,baking powder,buttermilk,cinnamon,eggs,grape seed oil,plain flour,pumpkin seed,sunflower seeds,wholemeal flour | No Comments
August 15, 2012 by potatoface
To achieve a successful French theme party you need:
1. to befriend a French person, preferably with a family (so you can have a French person times three = more legitimate French party)
2. miniature Eiffel Tower,
3. A la French menu,
4. lots of wine,
5. no nonsense taking attitude,
6. lots and lots of wine and cheese,
7. stamina…
8.selection of French music.
Now, it’s definitely not a good idea to start with a little session called ‘two Cosmopolitans drinking two cosmopolitans’…which is me and my ex flatmate (Kamil, mentioned before in this blog) downing two cosmos before the French arrived. Three words of warning – next day hangover.
And try not to delete half of the photographs you had taken (!)
Anyway, setting the table for the French themed party in my case was more like fishing from a basket of clichés. Baguette here, Eiffel tower there, and voila! Sorted.
french theme party
french theme party
For dinner I made green bean and goat cheese tart. The inspiration came from Anna Olson’s book ‘Fresh with Anna Olson’, I just turned it into a vegetarian dish.
Green bean and goat cheese tart
Ingredients:
For the pastry:
1 1/2 cups of flour
120 grams of unsalted butter
1/2 cup of grated parmesan
2-3 tablespoons of cold water
Filling:
200-300 grams of green beans, trimmed and blanched
2 eggs
3/4 cup of sour cream
black pepper
pinch of salt
herbes de provence
120 grams of goat cheese
1. For the pastry pulse the flour and butter in a food processor until crumbly (you can do it by hand, just try to be quick so the butter stays cold)
2. Add parmesan and water and pulse again. Turn the dough out, shape into a disk, wrap in a cling foil and chill for 30 minutes in the fridge.
3. Preheat the oven to 190 C. On a lightly floured surface, roll out the dough into a circle. Line the tart shell with the dough, trim the edges. Chill for another 30 minutes (trust me, it’s worth it).
4. Stab with a fork a few times (helps letting the air out while baking) and bake till it starts getting golden. Let it cool.
5. Reduce the temperature to 160C. Arrange the green beans, sprinkle herbes de provance.
6. In a small bowl whisk the eggs, sour cream, salt and pepper. Pour this over the tart filling and crumble goat cheese over the top.
7. Bake till the eggs are set. (Don’t engage into a long conversation if you don’t want to burn your tart)
8. Let it cool a bit before slicing.
green bean and goat cheese tart
I served it with a salad made of rocket and watermelon with lemon and olive oil dressing and shaved parmesan on top.
There was also plenty of wine, cheese, baguette, etc.
Dessert is a different story. I decided not to make a cake but biscuits. There were two : normal shortbread filled with raspberry jam and hazelnut shortbread filled with nutella. Yum!
Vive la France!
shortbread biscuits
shortbread biscuits
Category dessert, dinner, French theme party, Party, tart, Uncategorized | Tags: butter,cheese,cream,eggs,flour,goat cheese,green beans,herbs,parmesan,salt,wine,yummy | No Comments
July 22, 2012 by potatoface
deep fried crepes
This is my ‘pick me up and turn me round’ type of food..
Deep fried stuffed crepes
Ingredients
for the pancakes:
1 cup of milk
2-3 eggs
1 1/2 – 2 cups of flour
2-3 spoons of olive oil or melted butter
pinch of salt
1/2 cup of oil for frying
For the filling
220grams quark or ricotta
2 mashed bananas
1/3 cup of honey
1 teaspoon of cinnamon
1/2 cup of raisins or any dry fruit (cranberries, chopped apricots,etc)
deep fried crepes
1. Mix all the ingredients for pancakes. Leave it for 10 minutes. If it’s too thick after 10 minutes, add some water.
2. In the meantime warm up a non stick frying pan on the medium heat. When the pan is really hot, pour your mixture using a ladle and tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepes and flip when it starts to loosen. Use a spatula.
4. Cook on the other side for a minute, transfer it onto the plate.
5. Repeat till you use all the batter.
6. After you have all crepes prepared, mix all the ingredients for the filling.
7. Put about a tablespoon of the filling in the middle of the crepes, fold it like a tortilla, then fold it again to make them rectangular.
8. Heat oil in a pan. Wait until it’s really hot, fry your stuffed crepes on medium heat till they are crispy and golden brown on both sides.
9. Serve with a spoon of sour cream and sprinkled with icing sugar and cinnamon.
Pick me up and turn me round
I feel numb – born with a weak heart
(So I) guess I must be having fun …
Category brunch, dinner, lunch | Tags: bananas,butter,cinnamon,dried fruit,eggs,flour,honey,milk,oil,quark,ricotta,salt | No Comments
July 20, 2012 by potatoface
ricotta crescents
Sometimes I think baking keeps me from going insane. It’s zen, it’s like meditating. It makes me feel a bit like a witch making potions (evil laugh).
So when you feel down, save yourself by baking.
And give the product of your labour away if you tend to comfort eat. After all what they say is if you love it, set it free…
ricotta crescents
Ricotta crescents
Ingredients
for the dough:
50grams of fresh yeast or two sachets of dry ones (15 grams)
cup of lukewarm milk
2 table spoons of sour cream
1/4 cup of sugar (or 1/4 cup of honey)
pinch of salt
3 eggs and 1 egg white (you will have one after making the filling)
100 grams of melted butter
3-4 cups of flour
for the filling:
220 grams of ricotta or quark cheese
zest and juice of one lemon
1 egg yolk
1 mashed banana
1/3 cup of honey
1 egg for brushing
1. Put yeast in a big bowl, add sugar or honey and warm milk. Mix and leave it for 10 minutes.
2. After 10 minutes when the yeast has started working add eggs, butter, sour cream, pinch of salt and 3 cups of flour.
3. Start to kneed the dough. If you need it, add more flour…no pun intended.
4. Leave the dough to raise.
5. After half and hour kneed it again and leave it for another half an hour.
6. Mix ingredients for the filling.
7. Sprinkle your working surface with more flour. Divide the dough into 4-5 parts.
8. Roll out one part of the dough on the floured surface. Cut into triangles. Brush with beaten egg.
9. Put about 1 small tablespoon of filling on the end of the triangle. Start rolling from that end making the shape of a crescent. Repeat with the rest of the dough.
10. Transfer crescents onto a baking tray lined with greased paper. Brushed each one with beaten egg and sprinkle with more sugar.
11. Bake in the oven at 170 C till they are golden brown.
Breath in and out…eat it. Be happy.
Category breakfast, dessert | Tags: banana,eggs,flour,honey,lemon,milk,quark cheese,ricotta cheese,salt,sour cream,sugar,yeast | No Comments
July 15, 2012 by potatoface
cornmeal biscuits
When I was at the university I used to bake cornmeal biscuits (gluten free). And let me tell you, they were a hit.
So I decided to make them again, and because when you are making them you are left with egg whites, I didn’t have any other choice than to make two desserts. Life is difficult and you just have to accept it.
cornmeal biscuits
Cornmeal biscuits
Ingredients:
125 grams of butter
4 egg yolks
250 grams of cornmeal
half a cup of honey
pinch of salt
1. Pre- heat oven to 180 C
2. Mix everything in a food processor or quickly by hand (chop the butter into small chunks first).
3. Leave in a fridge for half an hour.
4. Roll it out with a pin roll on a surface sprinkled with more cornmeal flour. Cut out biscuits and bake them on a baking tray lined with greased paper until they’re golden brown.
Because you are left with 4 egg whites I highly recommend using them to make hazelnut meringue.
This recipe is from Supper With Rosie by Rosie Lovell
hazelnut meringue
Hazelnut meringue
Ingredients
4 egg whites (ha!)
2 tablespoon of vegetable oil
125g hazelnuts
250g caster sugar (I used half of that and it was enough)
a few drops of vanilla extract
1 tablespoon of white wine vinegar
275ml double cream ( I mixed 120ml of double cream with 150ml of sour cream)
200g raspberries
icing sugar for dusting
hazelnut meringue
1. Bring egg whites to room temperature. Line the base of two 200cm round cake tins with foil (or greased paper)
2. Grease the sides and the foil with vegetable oil.
3. Toast the nuts until they are golden, either in the oven or in a dry pan over a low heat. Tip them into a plate to cool then pulse in a food processor until chunky.
4. Turn the oven up to 200C (gas mark 6)
5. Place egg whites in a large bowl and whisk until stiff. Gradually fold in the casting sugar (whipping continually), then add vanilla and vinegar and finally the nuts – do this carefully as you don’t want to loose any air. Divide the mixture into two cake tins and bake for 10 minutes. Turn the temperature down to 170 C (gas mark 3) and bake for another 25-30 minutes.
6. Remove the meringues from the oven and leave to cool. Remove them from the tins only if they are completely cool.
7. Whip the cream until it forms peaks and mix with berries. Spread over first meringue, seal with the second one on top. Sprinkle with sugar.
It is the perfect summer dessert.
Category cakes, dessert | Tags: butter,caster sugar,cornmeal,double cream,egg whites,egg yolks,honey,raspberries,salt,vanilla extract,vegetable oil | No Comments
July 13, 2012 by potatoface
I have to admit, I don’t feel guilty of being lazy. I didn’t put a new post out for ages but it doesn’t mean I wasn’t cooking or baking , oh no. I was baking and cooking like a maniac!
Let me explain what was going on which made me not being able to write about it…
First, there was a Jubilee celebration and everyone went mad for britishness in their cakes and desserts. I have to admit, I’m guilty of that as well.
I made cakes, simple little desserts…
Then I went to Italy, which as I mentioned before, is my idea of heaven and if I lived there I would die of gluttony.
So there was a lot of eating involved…and not to mention drinking…
And then it all went back to normal.
Next subject will be gluten free biscuits and hazelnuts meringue.
Category cakes, dessert, Uncategorized | Tags: cakes,gluttony,italy,wine | No Comments
May 16, 2012 by potatoface
spaghetti aglio, olio e peperoncino
As it happens, sometimes one goes to Brighton to support Boyfriend and his band, comes back knackered and needs something to eat pronto.
Well, as usual, Italians come to the rescue (forgeet abowt eet)…Have you ever heard of spaghetti aglio, olio e peperoncino? It’s the easiest thing you can make in 7 minutes and tastes freaking delicious. Especially after you spend over an hour on the train with sad looking people in suits.
Anyway, Brighton…I like it. I know it feels like a poor version of San Francisco with their own weirdos, retired hippies, colourful youngsters and music scene booming, but hey. Everyone gets the San Francisco they deserve and I like the one I can afford.
So I was having a romantic afternoon with Boyfriend walking the streets and the Pier, holding hands, having dinner and wine, etc. Then I had the pleasure of going to Boyfriend’s band’s gig. If you’ve never heard of them, you should check them out this instant or die instantly! They are amazing. I remember the first time listening to them and being shocked that they were actually so good. And I wasn’t even going out with their drummer…yet. The band is called The October Game.
Anyway, I got distracted here thinking of Boyfriend looking sexy drumming, when there is a pasta dish to be discussed.
So, you come home, you are hungry, you want something warm and comforting.
Spaghetti Aglio Olio e Peperoncino (or basically in plain words easy spaghetti with garlic, olive oil and other cheap bits)
Ingredients
spaghetti
3 table spoons of virgin olive oil
2-3 cloves of garlic
few red chilli flakes
handful of chopped parsley
handful of chopped walnuts
grated parmesan
1. Boil lightly salted water for pasta.
2. When the water is boiling turn the heat down a bit and start cooking spaghetti.
3. Warm olive oil in a pan. Add crushed garlic and chilli flakes. Take off the heat when it’s done. Add chopped parsley.
4. In the meantime chop walnuts and roast them in a dry pan over medium heat. Add them to the olive oil and garlic pan.
5. Drain pasta, add to olive oil. Sprinkle with nuts and grated parmesan.
6. Serve with a sigh and red wine. You deserve it.
Category dinner | Tags: chili flakes,garlic,olive oil,parmesan,parsley,pasta,spaghetti,the October Game,walnuts | No Comments
April 6, 2012 by potatoface
easter chocolate cake
To be honest, you can make any spongy cake which goes well with chocolate. Spread chocolate ganache on top, decorate it with speckled chocolate eggs and you’ve got Easter cake.
If you prefer, go for chocolate all the way.
easter chocolate cake
Chocolate Easter cake
Ingredients:
200grams of flour
80 grams of cocoa
100 grams of sugar
1 teaspoon of bicarbonate soda
1 teaspoon of baking powder
3 eggs
1 tablespoon of vanilla extract
1/2 cup of espresso
175 grams of soft unsalted butter
pinch of salt
for chocolate ganache:
100 grams of dark chocolate
cup of cream
speckled eggs to decorate
1. Heat the oven to 180 C.
2. Mix all the ingredients in a large bowl till it’s combined. Don’t overdo it, just mix it gently till it’s smooth.
3. Lightly grease a round tin with butter and sprinkle with a bit of flour.
4. Spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 40 minutes till it’s golden. Insert a skewer into the centre of the cake, if it comes out clean, your cake is done.
5. Let the cake cool. Then remove it from the tin.
6. For the chocolate ganache melt chocolate with cream over a pot of simmering water (low temperature, has to just simmer). When it’s melted, let it cool, then spread it over the top and sides of the cake. Decorate the top with little eggs.
Happy Easter!
chocolate cake
Category cakes | Tags: baking powder,butter,chocolate,cocoa,coffee,eggs,flour,salt,sugar,vanilla essence | No Comments
April 3, 2012 by potatoface
muffins
Do you know what I like about muffins? That they always come right. You don’t need to measure the ingredients (as long as you know what consistency you are looking for), throw anything in it and voila! Muffins are done. I wish life was more like muffins…
I recently started taking driving lessons. I had never driven in my life before. I couldn’t afford driving lessons before as well. But now I’ve got this job most of the time I really like (is it weird to like your job if it’s not creative?) and in the job I really need to drive.
I even found my driving instructor through work. He’s really nice and patient. He even gives me discount on my lessons. And because I really appreciate it, I try to bake something for him every time. And as I have to consider his health, most of the time I’m making him healthy muffins.
His name is Kevin. Sometimes when Boyfriend is seeing me baking muffins again, he’s saying: ‘we need to talk about Kevin’. Not that Kevin is anything like the one in the book, hahaha….I hope.
If you don’t know what I’m talking about there is a tip – the book was made into a film. Watch it.
Anyway, I really enjoy driving around (or trying) in a mini. Yes, in a mini….I look so pretty in it.
banana muffins
Muffins
basic ingredients:
240 grams of wholemeal flour
100 grams of oats
1 teaspoon of baking powder
pinch of salt
half a glass of agave syrup (or half a glass of demerara sugar, nut agave syrup is so much better)
3 eggs
half a glass of milk
half a glass of sunflower or grape seed oil (or 60 grams of melted butter if you are decadent and don’t have to worry about your cholesterol)
1 spoon of cinnamon
1 spoon of vanilla extract
These are your basic ingredients. Now, it depends where the mood (or season) is taking you. You can add any fruit you desire:
1. one banana and 200 grams of raspberries
2. three ripe bananas and handful of chopped walnuts
3. 200 grams of blueberries, zest and juice of one lemon
4. three chopped apples
5. zest and juice of 2 oranges and handful of chopped pecans
6. two pears and 7 plums chopped
Etc, etc, you get the picture.
raspberry muffins
1. So basically what you do is mix in a bowl flour, oats, salt and baking powder. Whisk eggs, and add it to the mixture.
2. Add oil, milk, agave syrup, cinnamon and vanilla extract and mix it, not to vigorously.
3. In the meantime heat the oven (170 C)
4. Chop your choice of fruit or nuts. Add them to the mixture and fold it gently especially if you are adding raspberries.
5. Line a muffin tray with paper muffin cases. Fill each case with the mixture to just below the top.
6. Bake in the preheated oven till they’re nice and golden on top. Use the skewer to check if they’re baked inside (has to come out clean).
See, why is everything in life not this easy?
Category dessert, muffins | Tags: agave syrup,baking powder,banana,blueberries,cinnamon,demerara sugar,eggs,flour,milk,oats,oil,oranges,pears,pecans,plums,raspberries,vanila extract,walnuts | No Comments
