Tue, 15 May 2012
Preparation time: 15 minutes Cooking time: 20 minutes Without doubt muffins are some of the best in the cake kingdom and these chocolate orange muffins are surely some of the best there are. You bite through the sweet crunchy coating and into the soft gooey middle filled with rich chunks of chocolate. These are delicious served warm while the chocolate chunks are still a bit melted. Ingredients150g (5 ½ oz) caster sugar and one extra tablespoon to sprinkle Equipment12 hole patty tin (the one with lots of little holes in for making cupcakes) or muffin tin (similar but with deeper holes) OR muffin cases. MethodPreheat the oven to 180°C If using a tin, well grease each hole and lightly sprinkle with a little flour, shake the tin upside down to shake off any excess flour. In a small bowl rub together sugar and orange zest until the sugar turns pale orange. Sift flour, bicarbonate of soda and cocoa powder. Stir this into the sugar mixture and stir to combine. In a separate bowl lightly beat the eggs, stir in oil and milk. Pour the egg mixture, chocolate chunks and warm water into the dry ingredients. Now gently stir the mixture just 2 to 3 times. The mixture should still look lumpy and like the wet and dry ingredients are not property combined. Spoon this mixture into the tin with a teaspoon, sprinkle with the orange juice and an extra tbsp of sugar and bake for 20 mins until they are risen. Remove from oven and let cool. Direct download: Cake_or_Death_Cooking_-_Chocolate_Orange_Muffins.mp3 Category:general -- posted at: 1:18 PM |
Thu, 26 April 2012
Cooking time: Preparation time: 25 minutes. Cooking time: 30 minutes. This scrummy apple cake is perfect for a spring or summer day serves with (or even without) a small dollop of ice-cream or cream. The combination of apple and sweet cinnamon and the texture of buttery sponge is lovely. It’s super easy to make, as you don’t even need to peel the apples. IngredientsCake 1tbsp margarine /butter for greasing the tin Ice cream/cream/custard to serve (optional) Equipment23cm (diameter) round or 20cm square loose-bottomed cake tin MethodPreheat the oven to 180C Grease the tin with a hard fat like butter or margarine. Then line the bottom of the tin with a piece of greaseproof paper or baking parchment, the shape of the base and spread more butter/margarine over this paper. Cream together the butter and sugar until it turns pale. Add one egg to the butter mixture and stir gently to combine, then add the second egg, vanilla essence and a tbsp of the flour and again stir gently until combined. Sift the flour and baking powder into the mixture and gently fold this in. If the batter looks a bit thick, add the additional milk. Without peeling them, core the apples then slice them into thin semi circular slices about ¼ – ½ cm thick. You should cut these from the centre of the apple a bit like the wedges of a Terry’s Chocolate Orange. Spoon the cake mixture into the tin, spread it out to fill the tin and arrange the apples in concentric circles on top of the cake mixture. In a small bowl stir sugar and cinnamon together. Sprinkle this evenly all over the cake. Bake the cake in the preheated oven for 30 minutes or until the top is golden and a knife/skewer comes out clean when inserted. Serve with cream or custard. |
Sat, 14 April 2012
Cooking time: Preparation time: 25 minutes. Cooking time: 40 minutes. This lemon cake melts in your mouth like no other, the combination of lemon and white chocolate makes for a lovely fresh and smooth cake – perfect for any occasion. In fact, it’s been voted my best cake yet by my work colleagues. It’s so quick and easy to make and the ingredients are all things you’ll be able to buy at your local shop, so you can throw it together at the last minute! IngredientsCake Drizzle Icing Equipment1 lb loaf tin or a 20cm diameter round cake tin with a solid bottom MethodPreheat the oven to 180c and grease the tin. For the cake, put the sugar and lemon zest in a large mixing bowl and rub together until the sugar turns slightly yellow. Sift the flour and baking powder into this sugar mixture and stir to combine. In a separate bowl, whisk the eggs and then whisk in oil and yoghurt. Stir this egg mixture into the dry ingredient using a fork, until smooth. Pour the mixture into a greased tin and cook for 40 minutes until it is risen and is golden and a knife inserted comes out clean. Meanwhile, get going on the icing. Put the chocolate a bowl and microwave for about 30 seconds until melted, if the mixture is not completely melted and smooth put it back in the microwave for another few seconds until it is completely melted, but be very careful not to burn it. Add the butter to the melted chocolate and stir these together. Stir the lemon juice into this chocolate mixture, the consistency will be quite runny and may appear a little separated. When the cake is ready, remove it from the oven and let it cool for just 5 minutes before turning out of the tin on to a plate and pouring over the icing immediately. T his icing is supposed to be very liquidy, so you should expect it to run over the edges of the cake. Leave to cool, the icing will cool and solidify on the cake. |
Thu, 22 March 2012
This warm, meaty pie is perfect for a cold winters night in. The flavour of the rich stew and light buttery, melt in the mouth pastry together is exquisite. IngredientsPastry Filling EquipmentCeramic pie dish or 4 ceramic ramekins MethodMaking the Filling Fry the onion in a small amount of the olive oil (about 1/3) for 10 mins until translucent, add garlic and fry for 1 min, then add celery and carrot, stir well and turn down the heat. Meanwhile fry mushrooms in a small amount of the olive oil (about 1/3) in another frying pan, when cooked remove to a bowl. Fry beef in the remaining olive oil in the frying pan you used for the mushrooms, until pale on outside, about 5-10 mins, remove from pan and set aside. Brush the casserole dish with a little olive oil and place on a low heat on the hob. Add the fried onion mixture, mushrooms and beef into the casserole and stir together, add the stock, herbs, bay leaves, wine and mustard and give it a good stir. Cover and leave for a few minutes until it begins to simmer lightly. Put this in the oven, covered for at least 1 ½ hours. When the stew has finished cooking, remove from the oven and turn the oven up to 180 centigrade (gas mark 4). Much of the liquid should have evaporated off the stew – leaving just a thin layer of liquid at the bottom. If not remove some of the excess liquid. Remove the bay leaves from the stew. Stir the soy sauce together with the cornflour in a separate cup or bowl and add this and the vinegar into the stew and stir well to combine. Making The Pie Roll out the pastry (if it is not already rolled-out) using as little flour as possible and cut a ring the size of the pie dish and about 1 cm wide. Brush the edge of the pie dish with the beaten egg and stick the ring of pastry to this, brush this with egg. Cut a piece of pastry the same shape as the pie dish or ramekins, place this over the pastry rim. Trim off any remaining pieces of pastry from around the edge. Cut the leftover pastry into leaves or another pretty shape and add them to the top, using the beaten egg to stick them on. Cut a cross in the middle of the pastry to let steam out. Brush the pastry top thoroughly with the remaining beaten egg. Bake in the oven for 15 – 20 minutes until the pastry is golden brown on top. Serve immediately. |
Sat, 17 March 2012
Cooking time: 90 minutes. This delicious pie has a light fresh salmon filling, encrusted in rich crisp pastry. Its ideal as a winter dinner with some steamed veg on the side, and equally perfect eaten in summer served cold with a salad. It’s a fairly healthy option as pies go – we’re sure you’ll love this one as much as us! IngredientsPastry Filling EquipmentCeramic pie dish or 4 ceramic ramekins MethodMarinating salmon Mix together lemon juice, capers, mustard, and dill in a large bowl. Cover and put this in the fridge to marinate, for at least half an hour, but preferably overnight. Pastry In a largish bowl, make the pastry by chopping the butter into small cubes and mixing it into the flour and salt. Then use your fingers to rub the butter and flour together to break down the butter into the flour until the mixture resembles breadcrumbs. Take the water out of the freezer (hopefully it should be cool but not actually frozen hard) and add to the pastry a bit at a time. Stir the water into the flour mixture with a knife; you will know when you have added enough water because when you stir, it should form into a dough. Try if possible to ‘handle’ the pastry as little as possible, i.e. only stir it as much as you actually need to, to bring it together into a dough. Wrap the pastry loosely in cling film and put it on a plate in the fridge to cool for at least half an hour. I always try to form it into a fairly flat shape (max 3cm thick) before putting it into the fridge, as it is easier to roll-out when it comes out of the fridge. Rolling-out pastry Lightly dust a surface with flour. Roll out a half the pastry to the shape of the pie dish or ramekins and line the bottom. Brush the inside of the pastry shell with egg, put this in the fridge. Cut a piece of greaseproof paper, bigger than the size of the pastry dish and lightly dust this with flour. Now, roll-out the remaining half of the pastry on this greaseproof paper and cut the pastry to a size that will cover the top of the pie dish or ramekins. Put this on to a plate or other flat dish in the fridge to cool. When you are ready to cook the pies preheat the oven to 200 centigrade and put a metal tin or tray in to preheat. Take the pastry base out of the fridge and sprinkle the cornflour evenly over the base. Filling Mix the peas into the marinated salmon and put this mixture into the pastry case which has been sprinkled with cornflour. Brush the sides of the pastry case with remaining egg, place the other piece of pastry that you have rolled-out over the top and press the edges together to seal the base to the pastry lid. Cut a cross in the middle to allow steam to escape. Put the pie(s) on the bottom shelf of the oven on the preheated tray. Cook for about 25 mins until the pie(s) is just slightly starting to brown. Move it up to the middle shelf for an additional 10 minutes to brown. Serve immediately |
Fri, 27 January 2012
Cooking time: Serves 3. This stew has rich, fresh flavours of Portuguese food; chorizo and lemon, with a sweet kick of honey. The fresh tomatoes that sit on top, brown in the oven, adding a lovely roasted taste. The perfect meal for a cold winters day – enjoy. Ingredients1 ½ tbsp (22ml) olive oil EquipmentNon-stick frying pan MethodFry the onions in the olive oil in the frying pan on a medium heat for about 10 minutes until they are translucent. Add garlic and cook for another minute. Add peppers and fry for 10 minutes until softened. Add the lemon juice, chickpeas, chorizo, stock, chilli, spices and honey. Preheat the oven to 180 centigrade. Brush the inside of the casserole dish with a little oil and warm the casserole dish on the hob. Transfer the stew from the frying pan into the casserole dish and bring up to a simmer. Arrange the tomatoes, which have been cut in half face up (cut side up) on top of the stew so they cover it as completely as possible. Brush the tomatoes with a little olive oil and put in the oven without a lid for about 45 minutes, the tomatoes will begin to brown nicely on top. Remove from the oven and serve with potatoes or rice. Direct download: Cake_or_Death_Cooking_-_Portuguese_Chorizo_Stew.mp3 Category:general -- posted at: 10:00 AM |
Sun, 15 January 2012
For more recipies please visit cakeordeathcooking.co.ukCooking time: 90 minutes. I created the recipe for these lovely mini quiches years ago and have made them for practically every party I have held. A twist on your average quiche, the tomato cuts through the richness and they’re vegetarian so everyone’s happy. They can be made in advance and frozen. You can also make this as a large quiche (see below for instructions for this variation). IngredientsPastry Filling EquipmentLarge non-stick saucepan with a lid MethodAdd the water to a freezer-proof tub and place in the freezer to cool in preparation for making the pastry. In a largish bowl, make the pastry by chopping the butter into small cubes and mixing it into the flour and salt. Then use your fingers to rub the butter and flour together to break the butter down into the flour until the mixture resembles breadcrumbs. Take the water out of the freezer (it should be cool, not frozen hard) and add to the pastry a little at a time. Stir the water into the flour with a knife; you will know when you have added enough water because when you stir, it should form into a dough. Try if possible to ‘handle’ the pastry as little as possible, i.e. only stir it as much as you actually need to, to bring it together into a dough. Wrap the pastry loosely in cling film and put it on a plate in the fridge to cool for at least half an hour. I always try to form it into a fairly flat shape (max 3cm thick) before putting it into the fridge, as it is easier to roll out when it comes out of the fridge. Preheat the oven to gas mark 6 (200 centigrade). Heat the butter in the non-stick saucepan, add onions and garlic, and a pinch of salt and fry on a medium to low heat for 20 minutes, covered. You want the onions to become really nice and soft and translucent (go see-through), but not too brown. Butter the patty tin. Take the pastry out of the fridge. Cover the surface that you are going to use to roll out the pastry with flour and sprinkle the rolling pin with flour. Put the pastry on top of the floured surface and roll the pastry from the front to the back of the surface. Turn the pastry around clockwise by about 90 degrees and roll again from the front to the back of the surface, and then repeat this until the pastry is about 2-3mm thick. Using the cookie cutter, cut rounds of pastry and place into the holes in the patty tin. Clump together the remaining pastry and roll it out again. Put the pattie tin back in the fridge for about 20 minutes for the pastry to cool again. When the onions have been cooking for about 20 minutes, add tinned tomato and spices, stir and cook uncovered, on a medium heat for a further 10 minutes to reduce some of the liquid from the tomatoes. Turn off the heat and add grated cheese. Stir well so the cheese melts into the mixture; it will cool the mixture down a bit. Take off the heat and let it cool for 5 mins. In the meantime, in a separate vessel, whisk together eggs and single cream. Then stir this into the tomato mixture. Take the filled pattie tin out of the fridge and fill each pastry round with some of the tomato mixture. Put patty tin in the pre-heated oven on a pre-heated metal tray for 25 minutes. Remove from the oven, leave to rest for 5 minutes then remove the quiches from the tin. You can serve these straight away or leave them to cool. You can also freeze the quiches once they are cool, then when you need them, thaw them and reheat them in the oven. Variation 1: large quiche To make one large quiche, follow the instructions as above for making the pastry. Then, instead of cutting lots of small pastry rounds, roll the rolled out pastry onto the rolling pin and transfer it onto a 23cm, loose-bottomed flan tin which has been well buttered. Gently press the pastry into the quiche tin and trim off the excess pastry. Refrigerate the pastry as above for at least 20 minutes. Remove the pastry case form the fridge and line with a sheet of greaseproof paper, weigh this down with cooking beans, dried beans or pasta. Bake for 10 minutes at gas 6 (200 centigrade), then remove the beans (or equivalent) and cook for a further 5 minutes. Make the filling as above and fill the part basked pastry case with filling. Cook for 45 minutes at gas 6 (200 centigrade). Direct download: Cake_or_Death_Cooking_-_Spicy_Tomato_Quiche.mp3 Category:general -- posted at: 2:14 PM |
Sun, 18 December 2011
Cooking time: 60 minutes. IngredientsCaramelised onion Pear Other Ingredients EquipmentA Baking Tray MethodPreheat the oven to 150C. Fry the chopped onion in olive oil for 15 minutes until caramelised. Add the brown sugar and cook for further 2 mins. When onions almost ready, slice pears and pour lemon juice and cinnamon on top. Put in the fridge until ready to use. Grease a patty tin really well with butter. Cut each slice of bread into quarters and place half of them in the pattie tin. Brush both sides of the bread with butter. Top the bread with cheese and onions and pear. Place the remaining slices of bread on top to make a sandwich. Brush this with remaining butter. Whisk together egg and milk. Pour egg mixture over the bread. Cook in oven for 20-25 mins Direct download: Cake_or_Death_Cooking_-_Goats_Cheese_and_Pear_Canapes.mp3 Category:general -- posted at: 7:10 PM |
Sat, 26 November 2011
For more recipies please visit cakeordeathcooking.co.ukIngredientsPastry Filling Equipment12 hole patty tin – A baking tray twelve shallow round depressions for putting in batter or dough, the sort of thing you would use for making make buns or cakes. MethodPour the boiling water over the coconut and stir to combine, the coconut should gradually absorb the water. Set this aside for now. Place a freezer-proof tub in the freezer with a little water in it to cool in preparation for making the pastry. In a large bowl, make the pastry by chopping the butter into small cubes and mixing it into the flour. Then use your fingers to rub the butter and flour together to break the butter down into the flour until the mixture resembles breadcrumbs. Take the water out of the freezer (it should be cool but not frozen hard). Add a few spoonfuls of the water into the pastry mixture and stir into the flour with a knife. Kepp adding a few spoonfuls at a time until the mixture has formed into a dough. Try to ‘handle’ the pastry as little as possible, i.e. only stir it as much as you actually need to bring it together into a dough. Wrap the pastry loosely in cling film and put it on a plate in the fridge to cool for at least half an hour. I always try to form it into a fairly flat shape (max 3cm thick) before putting it into the fridge, as it is easier to roll-out later. Take the pastry out of the fridge. Cover the surface that you are going to use to roll out the pastry and the rolling pin with flour. Place the pastry on top of the floured surface and roll moving the rolling pin from the front to the back of the surface. Turn the pastry around clockwise by about 90 degrees and roll again from the front to the back of the surface, and then repeat this until the pastry is about 2-3mm thick. Using the cookie cutter, cut 10-12 little rounds of pastry. Butter the patty tin. Place the rounds of pastry into the holes in the patty tin. Put the tin back in the fridge for about 20 minutes for the pastry to cool again. Pre-heat the oven to 170 degrees. Rub the orange rind into the caster sugar in a large bowl until it turns slightly orange. Chop the passion fruit in half and add passion fruit seeds into the sugar and whisk until it makes a lovely bright paste, then whisk for a further minute. Separate your egg yolk and white. Add egg yolk to the sugar mixture and whisk for a couple of minutes. Add cream and coconut and gently stir to combine. Pour mixture into the pastry shells and cook for 25 mins at 170 degrees centigrade. When the tarts have gone golden brown, remove them from the oven and either serve immediately or leave to cool. You can store them in the fridge, but remember to remove them at least 20 minutes before serving so they are restored to room temperature. Direct download: Cake_or_Death_Cooking_-_Coconut_Orange_and_Passion_Fruit_and_Orange_Tarts.mp3 Category:general -- posted at: 4:22 PM |
Thu, 10 November 2011
For more recipies please visit cakeordeathcooking.co.ukIngredients100g – 150g Ciabatta or baguette (equivalent to approx 1 small baguette, also known as batons) EquipmentLarge tray MethodSlice bread into thin slices (approx. 8mm – 1 cm thick), at a diagonal angle. Preheat the oven to 140°C and place a large flat tin in the oven to heat. Brush each slice of bread with olive oil on both sides, using a pastry brush. Put the tray back in the oven for 20 minutes. Halfway through cooking, take the bruschettas out and turn them over. While your bruschettas are cooking, mix together the onion and tomatoes and white wine vinegar in a bowl. Wash and roughly chop the basil. When they are done, remove the bruschettas from the oven, take them off the tray and put them on a plate or rack to cool a bit. Chop the garlic cloves into two and brush each slice of bruschetta on both sides with the inside of the garlic clove. Top each bruschetta with a little bit of the tomato mixture and scatter over a couple of pieces of basil. |
Cake Or Death Cooking
Categories
generalArchives
MayApril
March
January
December
November
October
September
August
July
June
May
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | 31 | ||
Syndication
