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Posts Tagged ‘sugar’

  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. Valentine’s Day

    February 14, 2013 by potatoface

    To quotate my favourite film:

    ‘-Sometimes I’m thinking, is love actually possible in life? Does it actually exists?

    -Love?

    -Yes, love. Is it actually possible to happen?

    - Well, they show love quite often on TV…Like some people are in love or talk…

    - Yes, I’m thinking in real life it’s actually not possible…’

    Don’t try to remember which film is it from. If you are not Polish, you wouldn’t know. You can see the clip here though.

    I don’t have a single romantic bone in my body. I was lucky to be brought up during communism where people didn’t believe in frills like that. Parents also didn’t hug you or told you they loved you (hold on, surely not just my parents??)…

    And Valentine’s Day…what is it all about that on one day you have to go over the top, roses are overpriced and you have only the right to celebrate it if you are in a relationship.

    I say, it should be an occasion for single people to party wild and celebrate being with someone who understands them the most – themselves.

    So, although I’m not a romantic, I love parties and gatherings of people I like, or love even…

    And for that reason only, this year I’m baking and cooking for them.

    valentine's day decorations

    valentine's day decorations

    The menu:

    Asparagus and pea risotto

    Chocolate cheescake

    Tiramisu

    asparagus and pea risotto

    asparagus and pea risotto

    The recipe for tiramisu you can find in dessert section in this blog, the only difference this time was that I made individual tiramisu for everyone.

    tiramisu

    tiramisu

    tiramisu

    tiramisu

    The recipe for chocolate cheescake was adapted  from Cook Vegetarian.

    Chocolate cheescake

    For the base:

    175g digestive biscuits

    1 tbsp muscovado sugar

    1 tbsp cocoa powder

    75g butter melted

    For the filling:

    100g dark chocolate

    50g butter

    1 tbsp cocoa powder

    1 tbsp dark rum (I use honey vodka)

    3 medium free-range eggs

    40g moscovado sugar

    1tbsp flour

    1/2 tbsp vanilla extract

    250g vegetarian mascarpone cheese

    fresh raspberries

    1. Preheat oven to 180C. Crush the biscuits, sugar and cocoa powder in a food processor. Add melted butter and mix well. Press into the bottom of spring-form cake tin. Set aside.

    2.To make the filling, place chocolate, butter, cocoa powder and rum into a bowl set over simmering water until everything has melted together and is smooth. Remove from the heat and cool slightly.

    3. Meanwhile beat the eggs and sugar until smooth and brown. It might take 10 minutes.

    4. Add the flour, vanilla and mascarpone and whisk briefly until incorporated. Add the chocolate mixture and blend to combine. Pour into the cake tin and bake for 40- 45 minutes. Cool and serve with raspberries.

    chocolate cheescake

    chocolate cheescake

    Happy Valentine’s Day all single people!

    chocolate cheescake


  3. Golden Globes

    January 16, 2013 by potatoface

    When I was at the university me and my friends used to make a big night of watching any film awards, especially the Oscars.

    We used to dress up like we were going to walk the red carpet, make some food and drinks (we couldn’t really afford champagne back then, so usually we settled for sparkling wine). And we used to watch the awards all night till early hours. We had so much fun doing that every year. Usually we were talking over it most of the time but I treasure moments of making fun of some of the speaches, coming up with the phrases we used later over and over again (‘Andrew, how lovely to see you from so far away’ – Oscars 2000)…Me falling of the chair when I heard the Award went to someone who in my opinion didn’t deserve it….Aaah, memories…

    When I moved to UK we tried to keep up with the tradition and in my first year I watched it with a group of new friends and commenting on the whole thing with my friends in Poland via Skype or text messages. But then it all changed. It just wasn’t the same, we were all working so we couldn’t really stay up all Sunday night.

    So this year I decided to bring tradition back and make the night out of the Gloden Globes (especially that I didn’t have to go to work next day).

    Drinks were flowing, snacks were prepared – crostinis, popcorn, roasted nuts, macaroons and creme de la creme – orange cupcakes with chocolate and orange icing.

    popcorn

    popcorn bags

    table setting - gold theme

    table setting - gold theme

    setting the scene

    setting the scene

    macaroons

    macaroons

    house decorations

    house decorations

    table setting

    crostini

    crostini

    orange and chocolate cupcakes

    orange and chocolate cupcakes

    Orange and chocolate cupcakes

    • 150 grams  unsalted butter, room temperature
    • 1 cup sugar
    • 5 extra-large eggs at room temperature
    • 1 1/2 teaspoons orange extract
    • 1 1/2 teaspoons orange zest
    • 3 cups flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup buttermilk

    For the frosting:

    200 grams of dark chocolate, 200 of double cream, 1 tablespoon of orange extract

    Preheat the oven to 180 C

    Using mixer, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the orange extracts and zest and mix well.

    In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.

    Line a muffin pan with paper liners. Fill each liner with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to cool completely.

    For the icing, temper chocolate, mix with cream and orange extract, cool slightly and when it starts setting, pipe onto your cupcakes or using palette knife spread on your cupcakes.


  4. Christmas party

    December 23, 2012 by potatoface

    Have I mentioned I love Christmas? It’s the best pagan tradition adapted by Christianity…

    This year, for the first time in 5 years, I got Christmas off from work, so me and Boyfriend flew to Poland (yay!)

    Before we did, we invited a few friends over for ‘Christmas Dinner’ to celebrate with them.

    The Menu

    Beetroot soup with mushroom parcels

    Beet and Goat Cheese Terrine with Rocket and Roasted Butternut Squash Salad

    Spanakopita (Spinach and Feta in Filo Pastry)

    Gingerbread Cupcakes

    Mince pies in filo pastry

    And lots and lots of red wine.

    Recipes coming soon…


  5. ricotta crescents

    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

    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.


  6. Easter chocolate cake

    April 6, 2012 by potatoface

    easter chocolate cake

    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 chococlate cake

    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

    chocolate cake


  7. tomato and mozzarella soup

    April 2, 2012 by potatoface

    tomato soup

    tomato soup

     

    I’m addicted to watching food channels. It’s like my equivalent of a porn channel. I can’t wait till I get home so I can watch it, I get overexcited when I watch it, sometimes I get all dreamy and distracted. It’s not like I watch everything, I’m not that addicted, I have my favourites. The only problem is when you watch it, you get hungry and you have to quickly make something nice and full of flavour to eat. Soups are coming to the rescue!

     Tomato and mozzarella soup

     Ingredients:

    2-3 cups of chopped tomatoes (or 2 tins of chopped tomatoes if you are making your soup during a commercial break)

    2 diced carrots

    1 diced parsnip

    1 small chopped leek

    pinch of sugar

    coarse salt

    freshly ground pepper

    2 spoons of olive oil

    knob of butter

    fresh basil (handful)

    mozzarella

    1. Put carrots, parsnip, leek and tomatoes in a pot, add a pinch of sugar. Cover, simmer on a low heat.

    2. When carrots are tender, using blender or food processor purée everything. Bring back to boil, add olive oil, season with salt and pepper, add knob of butter.

    3. Take of the heat, add chopped basil.

    4. Chop or tear mozzarella. Transfer soup into bowls, add mozzarella and serve with grilled ciabatta slices.


  8. blueberry cake

    September 29, 2011 by potatoface

    blueberry cake

    I love autumn. The smell of decay, changing colours, crispness in the air in the morning, beautiful sunrise in the morning…aaahh. Always get really excited about this lovely season. And that’s the time of the year when I bake a lot. You have to get some love handles for the winter to keep you warm, and there is all this fantastic fruit and veg around. Brilliant! Recently I bought blueberries from Poland (ha! local to me) and I made a cake using what I found in my cupboards and fridge. Improvisation is the key to creation. So there it is. Enjoy.

    blueberry cake

    Blueberry cake

     

    Ingredients

    1 and 1/2 glass of spelt flour

    1 teaspoon of baking powder

    1/2 teaspoon of baking soda

    125 ml of natural yoghurt

    1/4 glass of sugar

    1/2 pack of unsalted butter (room temperature) or margarine.

    2 eggs

    3-4 spoons of vanilla essence

    6 spoons of cinnamon

    250 grams of blueberries

     

    1. Mix flour, baking soda and powder together.

    2. If butter is not room temperature, melt it. Wait until it cools down a bit. If it is room temperature, mix with sugar till it’s white and fluffy.

    3. Add all the ingredients apart from blueberries to flour, mix well together. Leave it for 20 minutes on the side.

    4. Coat blueberries with a bit of flour, add to the batter, mix gently. Butter the cake tin, pour the mixture into the tin, bake in 160 C for about 30-40 minutes. You can check if the cake is baked if you insert a toothpick (or simply wooden chopstick) in the middle of the cake and it comes out clean.

    5. Leave it to cool, sprinkle with icing sugar.

     

     

     

     

     

     

     


  9. Apple pie

    September 6, 2011 by potatoface

    apple pie

    apple pie

    My sister always makes apple pie the same way. When I made it a few times here in England, people were commenting that it’s quite unusual. Well, it’s the traditional way to make apple pie in my house so maybe it’s just a family thing or maybe a Polish thing, I don’t know.

    I know that I love it and Boyfriend totally digs it.

    In fact I made it yesterday and it went so well, there’s nothing left.

    My ex flatmate loved it as well, so this recipe is especially for him. For Kamil that is.

     

    Apple pie

    Ingredients

    1-2 kg of apples (granny smith or golden delicious)

    2 tablespoons of cinnamon

    3-4 cloves

    1/4 glass of brown sugar

    half a cup (or half a pack) of butter

    1 cup of sifted flour

    2 eggs

    few spoons of cold water

    few spoons of vanilla sugar

     

    1. First make shortbread crust. I never make sweet crust, but if you want to get high on an insulin rush, knock yourself out. Mix butter with flour, 2 egg yolks (sugar optional) and cold water. Use your hands to work the dough and form into a ball. Chill in the fridge.

    2. Peel apples and grate them. Add sugar, cinnamon and cloves and cook until excess liquid evaporates. You can remove cloves after (highly recommended, you want a bit of spice but not to choke on it). Leave to cool.

    3. Take your dough out of the fridge, divide into two parts(1/3 and 2/3). roll the bigger part on a slightly floured surface. Fit into a buttered tart dish, stab with a fork, prebake for about 15 minutes at 200 C.

    4. Fill the crust with apples. Whisk the egg whites, add some vanilla sugar and whisk again till they are stiffer then some people’s upper lip. Spread on top of the apples. Use the remaining dough to sprinkle on top of the egg whites (like crumble, you can also use a grater and grate it like cheese. That’s what I do anyway).

    5. Bake it at 200 C until meringue is baked and the crust on top is golden.

    6. You can serve it hot or cold, with ice cream and on its own.

     

     

     


  10. tiramisu with a Polish twist

    August 14, 2011 by potatoface

     

    tiramisu

    I was asked to put up a recipe for tiramisu. My friends and Boyfriend’s band buddies love it. It’s nothing unusual, just ordinary Italian tiramisu with a Polish twist. But my friend who’s Italian said it’s really nice and that made me feel really good about myself…I’m that sad.

    So here it is, knock yourself out! It’s creamy and boozy, just perfect!

     

    Tiramisu with a Polish twist.

     

    Savoyard biscuits

    300g mascarpone

    100 ml double cream

    2 eggs

    Krupnik vodka – that’s the Polish twist. If you don’t have it you can use amaretto or brandy, but honestly, the vodka I’m using is perfect and my Italian friend said the tiramisu I make actually tastes like the one her mom makes, especially that she never uses amaretto, just another type of alcohol, like brandy, etc. So that’s it, I revealed my secret ingredient.

    sugar

    espresso coffee

    cocoa for dusting

    tiramisu

     

     

    1. Make espresso (whole mug), leave it to cool.

    2.. Separate egg yolks and whisk them with 4-5 spoons of sugar in a metal or glass bowl over a saucepan of warm water. Wait till the egg yolks thicken and sugar dissolves. When it becomes creamy and the colour changes into vanilla (or magnolia), leave it on the side to cool a bit.

    3. Whisk egg whites in separate bowl or pot.

    4. Whip cream but not too much, don’t let it become too thick.

    5. You can dip your biscuits in coffee first then arrange them, I just lay them into my dish and then using the spoon, gently pour coffee over the biscuits, making sure they are all moist but not too soggy.

    6. Mix gently mascarpone, egg yolks, egg whites, whipped cream, add 2 spoons of alcohol and few spoons of icing sugar if you like it really sweet or want to feel high after an insulin rush.

    7. Spread the mixture over biscuits. Repeat it with another layer of biscuits dipped in coffee and again marscapone mixture.

    8. Chill in the fridge for few hours. Dust with cocoa before serving and if you want to make it look even more presentable – some roasted almond flakes on top will suffice.