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Posts Tagged ‘raspberries’

  1. Birthday…

    February 18, 2013 by potatoface

    A long, long time ago, almost in a galaxy far, far away (let’s call it Poland) I used to work as a freelance journalist. I was mostly interviewing film makers and because I was independent, I only interviewed the ones whose work I found interesting. One day I said to my friends: ‘In 6 months I’m going to interview Mike Leigh’ and their response was ‘ Yeah, right, as if’. I’m not sure if you know this, but the urban myth is, Mike Leigh doesn’t like the press and interviews. Well, after 6 months I proved my friends wrong. After pulling all the contacts and possible strings I was on the way to London to a scheduled meeting with the man himself.  And I don’t know if it’s only an urban myth, but Mike Leigh was the nicest person ever. I was shitting myself anyway, because you don’t very often meet someone so intelligent, knowledgeable, accomplished and totally intimidating.  He was very patient with me and after we were done with the interview, we went for a little walk around Soho to have some portraits taken. It was February and it was my birthday. I knew his birthday was just a few days away, so I mentionned it. I also said that it was the best birthday I had ever had and he asked why. I said it was because I met him and got the interview. And that’s when he said to me ‘ Girl, you must have had really crappy birthdays then, if meeting me is the highlight’.

    And boy, oh boy, was he right…I mean, about crappy birthdays, I still think meeting him was a highlight…

    Anyway, birthdays. My mother never made a big issue of anyone’s birthdays.  I never had a hoopla. There was never a wild party or even a party come to think of it. When me and my sister were a little bit older she always used to make a birthday cake for me, so she was the only one making a bit of a fuss.

    Because of the way we were brought up I never payed attention to my birthdays and I never know how to act when someone mentions it.

    So this year I decided to treat myself to a bit of a me time. Boyfriend went away with the band to record a new album and I could indulge myself the way I wanted without him trying to upstage my efforts to do so.

    Forget about Breakfast at Tiffany, Breakfast on Pluto or even Breakfast Club. It was all about Breakfast in Bed. Not just breakfast in bed. The whole day in bed. My plan was to stay in bed all day, watch films and eat and drink whatever I felt like. And don’t assume I stayed in bed in my dressing gown. Oh no…I decided it was time to glam up, dress up and doll up.

    For breakfast I made myself croissants, and the recipe you can find in the blog under dessert section. The only difference was, they were plain ones and bigger than the ricotta ones.

    breakfast in bed

    breakfast in bed

    breakfast in bed

    breakfast in bed

    breakfast in bed

    breakfast in bed

    And then I had lunch in bed and dinner and a little dessert. I made raspberry cupcakes with white chocolate icing.

    Raspberry cupcakes with white chocolate icing

    Ok, I know people say in baking you have to measure everything correctly…Well, I wasn’t in the mood for measuring so I combined let’s say 60g butter with 60g sugar, added 2 eggs and about 120g of flour, and a spoon of baking powder. Then I added a splash of vanilla and a few spoons of almond milk. After that I folded in the batter 200g (?) raspberries. Oh yeah, and I prebaked oven in the meantime to 180C. After all the mixing I spooned the mixture into paper cases and baked the cupcakes for about 20 min. I let them cool and then melted white chocolate (100g) in about 150g heavy cream over simmering water. When it cooled, I piped it onto my cupcakes. And funnily enough, it worked, they were yummy. Oh, and I forgot to mention, I added a bit of red colouring to the icing to make it pinkish. Just because I felt like it.

    raspberry and white chocolate cupcake

    raspberry and white chocolate cupcake

    And you know what…? I had the best day ever!!


  2. cornmeal biscuits and hazelnuts meringue

    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

    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.


  3. Muffins

    April 3, 2012 by potatoface

    muffins

    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

    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

    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?