Tag Archives: Recipe

Week One Hundred & Thirty Five- Mary Berry’s Quick Boiled Fruit Cake & Hot Chocolate Souffles

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Week 135 and the end is nearly in sight now…and the puppy is getting bigger…no excuses still, I now had the last few recipes marked with book marks and dipped with some sadness into Mary Berry‘s Baking Bible and came out with her quick boiled fruit cake and chocolate souffles. I was in awe of the souffles as I had watched them on the Great British Bake Off and it did fill me with dread….

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Anyhow, I began with the strangely names quick boiled fruit cake. The main stay of this recipe is condensed milk which you pour into a saucepan and add the butter, fruit and cherries. Mary asks you to heat slowly until the butter has melted and then simmer well for five minutes and then set aside.Measure out the dry ingredients, add the eggs and fruit mix and stir well and pour into the prepared tin. Bake for 1 1/2 hours and allow to cool in the tin, then tip out. This cake was quite a contrast from the rich fruit cake and was quite sweet in comparison. I must say I loved this and would make it again.

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Now for the hot chocolate souffles. I prepared my ramekin dishes and then began melting the chocolate. I added the milk then removed this from the heat.

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In another pan, I melted some butter and stirred in the flour, cooked on a low heat for a short while and then stirred in the chocolate milk, brought it to the boil until thickened and then left it to cool. Finally I beat the egg yolks into the cooled mix, added the sugar, whisked the egg whites and folded this into the mix. Finally, I poured the mix between the souffle dishes and put them in the oven for about 10 minutes. I made a quick call to the chief tasters who were present with spoons at the ready when the souffles came out of the oven.

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All I can say is thank you to the Great British Bake off, I think watching the contestants go through it before me helped and they were rather tasty!

The countdown is getting scarily low….it’s now at the head heights of….

4

almost there

The puppy is ever growing and now joins the other hairy hoolie in greeting me when I bring the shopping back but he insists then on laying on all the bags! At the rate he is growing, I guess  I know have to say 1 & 3/4 hairy hoolies at the moment!

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Week One Hundred & Thirty Four – Mary Berry’s Gateau Moka Aux Amandes & Rich Fruit Cake

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Week 134 and I make no excuses for the lateness of these blogs, just blame it on having a puppy in the house! Time just flies by and I have done nothing of substance! This dip into Mary Berry‘s Baking Bible brought forth Mary’s gateau moka aux amandes and her rich fruit cake.

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I began with the gateau and read Mary’s recipe through….but obviously not well enough. This is a sponge mix where Mary asks you to whisk the eggs and sugar together until it is “thick enough to leave a trail” (big clue in the recipe there) and fold in the flour. Who only knows what my brain was thinking but I mixed away, folded in the flour, put the mix in the tin and put it in to bake, expecting to see a well raised sponge when the timer went…boy was I disappointed. It was plain to see that I hadn’t spent enough time on the whisking and it looked like a pancake.

failed sponge!

I carried on and made the creme au beurre moka and cut the sponge in half….covered it and decorated it. Hubby and I sampled it …took one mouthful each and…..

failed gateau moka aux amandes

condemned it to the food recycling bin! Oh well, chalk that one up to experience.

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The second recipe, Mary’s rich fruit cake began the night before when I measured all the fruit out and chopped the apricots and cherries and soaked the mix in brandy.

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The next  day I lined my tin carefully, and measured out the dry ingredients and the soaked fruit and mixed it all together and poured it into the tin. Mary suggests you decorate the top with some blanched almonds and cherries and put it into bake. Hours later, the timer went ping and out came this beautiful cake. I let it cool in the tin and turned it out. Mary suggests then feeding the cake with  more alcohol but I thought it was rich enough. I left it in a tin for a few days and sent half to the chief tasters and “forgot” to mention the failed bake of this week!

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The countdown continues and there are now……6

bakes left.. This is a quick glimpse of the little pickle who is taking up most of my time…and yes he looks like butter wouldn’t melt..but remember, appearances can be deceptive…

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Week One Hundred & Thirty One – Mary Berry’s Buche De Noel & Old Fashioned Seed Cake

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Week 131 and I apologize, I know that is has been longer than usual for either a bake or blog or both and I will explain why further at the end of this blog.

I delved into Mary Berry‘s Baking Bible with less than my usual gusto and came out the the old fashioned seed cake and the Buche de Noel. I began with te Buche de Noel which involved making the swiss roll recipe again

Buche De Noel

. Not an easy bake to make/roll and I had an issue in that I wasn’t keen on making a christmas log in August…..so I took the recipe and decided to give it a Kim twist and created a Buche D’ete or a summer log. I made a plain sponge swiss roll, filled it with lemon curd and cream.

kim's swiss roll

I covered it with freshly whipped double cream and decorated it with mini lemon and orange sweet slices. I loved how refreshing it was and I was pleased with it.

Kim's Buche d'ete

The second recipe was Mary’s old fashioned seed cake. This was a sponge cake recipe with caraway seeds and mixed peel. It was one of Mary’s all in one cakes and the caraway seeds revived memories of my Nan baking cakes with this seed and the unique smell and taste of caraway.

Mary Berry's Old Fashioned Seed Cake

Once baked, it was a light sponge with a unique taste. A bit like marmite, you will either love it or hate it, there is no in between!

Kim's old fashioned seed cake

I have been avidly watching The Great British Bake Off and have been predicting the person who leaves with good accuracy, as the numbers begin to dwindle I like to place my bet on the winner!

Now it is with a heavy heart where I need to share some sad news. I have frequently mentioned my two hairy hoolies and how they watch me bake each weekend. Well my big boy had a sudden illness that he was unable to recover from and we sadly had to say goodbye and let him cross the rainbow bridge to join Rosie, Tai and my Dad to await us to join them. We are devastated and heartbroken and all thoughts of baking went out of the window as we nursed him through his final time. Many tears have been shed as he was more than a pet- he was part of our family and leaves a  huge hole in our lives. xx

pawprints on our hearts

pooped pooch

The countdown has now reached….11

Week One Hundred & Twenty Nine – Mary Berry’s Chocolatines, Mokatines & Apricot & Almond Gateau

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Week 129 and my ever shrinking Mary Berry‘s baking bible and came out with three recipes this week, the chocolatines and mokatines were so similar for the recipe base that I could combine the two and then chose the apricot & almond gateau too.

I started with the chocolatines & mokatines recipe which both started with a genoese sponge. I made this sponge mix which was quite a list of instructions in itself.

Mary Berry's Chocolatines Mary Berry's Mokatines

I then halved the ingredients for both toppings so I could make both cakes without any waste. The genoese sponge came out well, I allowed it to cool and then cut it into squares and sandwiched some with the chocolate icing and some with the coffee icing. I then coated the chocolate ones with more chocolate icing, rolled them in crushed nuts and piped little rosettes on the top.

Kim's chocolatines

I did the same with the coffee ones and thought they looked rather smart.

Kim's mokatines

The second recipe was Mary’s apricot & almond gateau. This recipe involved making the meringue mix with whisked egg whites and the monotonous task of adding the sugar a teaspoon at a time until stiff. Mary then asks you to fold in some ground almonds and then spread into 2 20cm circles and bake.

Mary Berry's Apricot & Almond Meringue Gateau

Once the meringue is made, add the apricots and some water to a pan and heat gently until tender and put into a blender to puree. Mix the puree with some of the whipped cream and sandwich the meringues together. Decorate the top with a dusting of icing sugar and swirls of whpped cream. This was a crunchy, gooey tasty pudding.

Kim's apricot & almond meringue gateau

I was really excited to begin to see adverts for The Great British Bake Off 2015, I can’t wait, it’s the highlight of the year and hopefully the end of the challenge for me while the program is on….as my countdown because of 3 recipes this week has reached…

15

 

Week One Hundred & Twenty Seven – Mary Berry’s Continental Cheesecake & Frosted Walnut Layer Cake

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Week 127 and the old Mary Berry Baking Bible is now looking well used and “lived in” and there are few recipes left to choose from but I delved in with a bit more vigor than last week and came out with the last cheesecake recipe from that section and a frosted walnut layer cake.

Mary Berry's continental cheesecake

I began with the cheesecake as this a cooked cheesecake which involves several stages. I made the base first and I know Mary is quite lean on the biscuit and butter for her cheesecakes so I doubled the biscuit and butter amounts and melted the butter while crushing the biscuit for the base. I thought this gave a nice base to the cheescake with no gaps or holes. I put it in the fridge to set. Once it was set, I then set off to make the filling. This involved enormous amounts of ricotta cheese, with butter , sugar, flour, lemon and egg yolks all whisked together. Then fold in whipped cream and whisked egg whites and pour onto the biscuit base and bake for about 1 1/2 hours. When cooked, turn the oven off but leave the cheesecake in the oven for a further hour. Finally remove the cheesecake from the tin and decorate with cream and summer fruits.

Kim's continental cheesecake

The recipe actually called for cooking some redcurrants, blackcurrants and blackberries in 2 tablespoons of water and sweeten to taste and then blend some arrowroot with some cold water and add the fruit and allow to thicken. I chose to keep mine simple with cream, strawberries and raspberries. We haven’t been overly keen on baked fruit cakes but this one was quite nice and would be nice possibly to do again.

Mary Berry's walnut layer cake

The second recipe was the frosted walnut layer cake. The initial sponge cake was one of Mary’s easy throw everything in a bowl and mix cakes – one of my favourites! Pour into the sandwich tins and bake. Once cooled prepare the frosting. This is where is got a little more complex!  Mary asks you to put all the frosting ingredients in a bowl and whisk over a pan of hot water – FOR 10-12 MINUTES!! My poor hand mixer was definately pushed to it’s limits of endurance, as was my wrist! Once the mix forms little peaks, sandwich the layers together with the frosting and then cover the top and sides with it, putting little peaks on the top and decorate with walnuts. Mary tells you to work quickly as the icing sets rapidly.

Kim's walnut layer cake

Leave the cake to set in a cool place and enjoy! This was a yummy cake and definately one I would make again.

The countdown has now reached another milestone now …… so near and yet……

20

Week One Hundred & Twenty Six – Mary Berry’s Boozy Fruit Cake & Sponge Christening Cake

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Week 126 and my usual dive into Mary Berry‘s Baking Bible saw me surface with these two recipes. A boozy fruitcake and a sponge christening cake. I am so close to finishing this challenge but found I have hit the “proverbial wall” in terms of flagging so near the finish! I gave myself a verbal “kick” and dug out the bowls, mixer and ingredients and off I
set.

hitting the wall

finishing line

The boozy fruitcake was an interesting recipe. I had to weigh out all the fruits and add them to the butter, syrup, milk & nuts and heat gently until the better melts. I realised to my dismay that I had run out of golden syrup so I substituted maple syrup which I think gave this cake a tasty twist. Meanwhile weigh out the dry ingredients, add the wet ingredients and mix thoroughly, pour into the prepared tin and bake.

Mary Berry's boozy fruit cake

Once the timer had pinged, the cake was done, I removed it and when it was cool, I had the fun job of adding some alcohol to the cake. My alcohol of choice was some dark rum and then the cake was wrapped in parchment and put in a tin for a few days. When it was time to eat it, it was lovely and moist.

Kim's boozy fruit cake

The second cake was Mary’s sponge christening cake. I didn’t know anyone who was being christened so this became a father’s day cake for the chief taster.

Mary Berry's sponge christening cake

This was an unusual recipe to do for a sponge.  Mary asks you to melt the butter- so far, not unusual, then measure the eggs and sugar into a bowl and whisk over hot water until it is pale and creamy and leaves a trail then remove from the heat and continue to whisk until cold. This was unusual and I was a little afraid that my trusty hand mixer would burn out but it managed it-just! That isn’t the end by any means- next sieve the flours into a bowl, fold half the flour into the egg mixture, then pour half the melted butter around the edge-(getting weirder). Then repeat the other half of the flour and then the butter again- this is just strange now! Finally pour into the tin and bake.The cake rose beautifully and then when cool, Mary asks you you to cut the cake in half and sandwich with a lemon cream and put this over the top and sides then cover the cake in icing and decorate.This is the way I chose to decorate it and gave it to the chief taster on father’s day.

Kim's sponge fathers day cake

Father’s day is always a bittersweet day for me since I lost my Dad on Father’s Day. This photo is from 2005, the last Father’s Day I had with my Dad before we lost him.

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Oh and the countdown……

22

Week One Hundred & Twenty Five – Mary Berry’s Coffee & Walnut Sponge Cake & American Apple & Apricot Cake

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Week 125 and my ever shrinking Mary Berry Baking Bible suggested these recipes to me to take to a friends house for a b-b-q!

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I began with the coffee & walnut sponge …which ended up being a coffee and pecan sponge- I could swear I had walnuts in the store cupboard but they turned out to be pecans- oh well, still tasted nice and my twist on Mary’s recipe. Luckily this recipe was one of Mary’s throw all the ingredients in together and mix, divide between two sandwich tins and bake.

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Once the sponges are cooked and cool, mix together the buttercream and sandwich the two sponges together and put some more on the top and decorate with some more nuts!

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The second recipe was Mary’s american apple & apricot cake. This recipe used raw baking apple and dried apricots in it , a deep cake tin and a vague baking time from Mary of “between an hour and an hour and a half”… I made one cake and baked it for about an hour, tested it, not done, gave it another ten minutes, it looked done and bounced back to the touch test so I took it out of the oven, only to go back to it about half an hour later and DISASTER! It had caved in and was cooked around the edges but raw in the middle! This hit the bin- no photos allowed and I began again.

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This time I allowed the whole cooking time – an hour & a half and this time it worked – YIPPEE!! I now had two cakes to take to the b-b-q.

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It was lovely catching up with our friends and the cakes went down well. The added bonus was that one of their dogs has just had puppies and they are currently three weeks old so puppy cuddles were an added bonus – and out two hairy hoolies went mad when I got home!

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The countdown is ticking on and is now……

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Week One Hundred & Twenty Four – Mary Berry’s Lemon Griestorte & Petits Fours Aux Amandes

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Week 124 and my Mary Berry Baking Bible is shrinking rapidly in terms of what recipes are left to bake! I dived into it and surfaced clutching her lemon griestorte and the petits fours aux amandes.

I began with the lemon griestorte. Mary tells you that it’s made with semolina and ground almonds instead of flour and it has a light but short texture- whatever that means!! I separated the three eggs that the recipe asks for and put the yolks and the sugar in one bowl and whisked them together, then added the lemon juice and finally the lemon rind, semolina and ground almonds. In another bowl, whisk the egg whites until they form soft peaks and fold into the mixture and pour into the tin . Pop in the oven for 35 minutes and then once golden brown, allow to cool in the tin for a few minutes and turn out. Once cool, cut the cake in half.Mary Berry's lemon gristorte

Whisk the cream until it holds its shape and fold in the lemon curd and sandwich the cake together with it and dust the top with icing sugar. Try to use a good quality lemon curd to give it that lovely lemon tang! I usually shop at my local Morrisons and brought their Signature Sicilian Lemon curd which is really yummy!

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The second recipe was Mary’s petits fours aux amandes. Mary says they make very special presents, I wasn’t that keen but another recipe under my belt.

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The recipe was simple enough, I had to whisk some egg whites, fold in ground almonds, sugar and almond extract and put the mix into a piping bag. Pipe rosettes onto a baking tray and top with a small piece of cherry and bake. When golden, mix some sugar and milk together and lightly brush over the petits fours.

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The countdown continues and has now reached….

26

 

One of the chief tasters brought me a little gift recently, some beautiful measuring spoons. Mine are the usual plastic ones but these are rather special, so thank you and much love xIMG_0588 IMG_0589

Week One Hundred & Twenty Three – Mary Berry’s Strawberry Dessert Cake & Crunchy Top Lemon Cake

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Week 123, and my usual dip into Mary berry‘s Baking Bible proved troublesome. I decided on the recipes but divided the bake over the week so that we were not inundated with a mass of cakes that might end up stale and in the food recycling bin.

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I chose Mary’s strawberry dessert cake as my first bake . I followed Mary’s recipe carefully and mixed the sponge up carefully. I poured half the mixture into the tin and then sliced and put strawberries on to of this and then poured the rest of the mix on top and levelled the cake. I sprinkled flaked almonds on the top and then baked it for about 1 1/2 hours and then left it to cool a while before turning it out.

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Mary suggests that you serve it warm with cream and who am I to disappoint ?!

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The second recipe later in the week was Mary’s crunchy top lemon cake. Luckily this is one of Mary’s all in one cakes and so it was an easy bake to put together. I baked it in the oven and then once it was cooked, I poured the crunchy lemony sugary topping on and left it to cool.

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It seemed aged before it was cool enough to turn the cake out and the lemony smell was tantalising!Kim's crunchy top lemon cake

I have been following Mary’s new series ” Mary Berry’s Absolute Favourites” , it has given me some great ideas for general cooking and some new twists on some old favourite recipes. I have also enjoyed watching her first fly fishing adventure.

The countdown continues and I have broken the 30 barrier now and it has reached…..

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Week One Hundred & Twenty One – Mary Berry’s Quick Granary Rolls & Chocolate Rum Cake

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Week 121 and yes I confess this post is long overdue. I will explain why a little later. I delved into Mary Berry‘s Baking Bible with my hubby’s birthday in mind. He wanted to have a b-b-q with some “exotic” meats such as buffalo and I found Mary Berry’s quick granary rolls for the burger buns and her chocolate rum cake for his birthday cake- perfect.

I began with the quick granary rolls. Mary asks you to  mix all the dry ingredients together and rub the butter in with your fingers. Mary then asks you to add the milk and water mixture in a “continuous ” stream while mixing the ingredients to a dough and she suggests using a machine with a dough hook. At this point I read and re-read the recipe, Mary definitely asks you to add 3/4 pint each of tepid milk AND water. I thought this was a lot of liquid but I thought “Mary has been doing this for years and knows what she is doing”.

Mary Berry's Quick Granary Rolls

I ended up with a gloopy mess that even with the dough hook didn’t resemble anything like a dough. I added more flour- I had been using a white spelt flour that I had been given and a granary flour and added more of both until the liquid became a dough.

Dove Spelt Flour Hovis Granary Flour

Kim's dough hook

This took a long time and an awful lot of flour to achieve this. When I had got it to the dough stage, I divided it into the roll shapes and covered them to rise. I then checked on the rising to the Berry blog to see if Anneliese had struggled with this and yes, she too had the liquid issue and had to add more flour so I am glad I was not alone in this. Once the dough had proved, I baked them and even though I had to use an awful lot more flour than the recipe said, I was pleased with how they came out and the buffalo burgers tasted very nice inside these rolls. Hubby was very cheeky though and took a photo of them and said he was pleased with his wife’s baps! This was after we were laughing at one of the search terms on the blog where someone had searched for “kim’s buns”!

Kim's quick granary rolls

The second recipe was Mary Berry’s chocolate rum cake. This was for hubby’s birthday and involved two of his favourite things- chocolate and rum!  I started by breaking up an awful lot of chocolate into a bowl. As usual, Mary asks you to use dark chocolate and I compromised with 3/4 dark chocolate and 1/4 galaxy milk chocolate.. When this has melted, let it cool and whisk the egg yolks and sugar together, then add the chocolate and rum then fold in the flour and almonds.

Mary Berry's Chocolate Rum Cake

In a separate bowl, whisk the egg whites until stiff and fold into the mix and pour into the cake tin and bake. When cooked, while it cools, make the filling/icing by breaking yet more chocolate into a bowl- same mix for me, add loads of butter and stir lots. Cut the sponge in half and use this chocolate icing to sandwich the two sponges together and ice the top.

Kim's chocolate rum cake

Once this was done and set, I then decorated it for hubby’s birthday.

Hubby's birthday cake

We had a lovely b-b-q using meat ordered from the alternative meat company and their buffalo burgers were delicious. Hubby, I hope you had a lovely birthday and this blog is dedicated to you for your birthday.

happy birthday hubby

The countdown continues and has now reached ……

32

Now finally the reason this blog is so late – not long after I baked these, I went down hard with flu/norovirus and was really knocked for six with both. I was literally in bed for five days with aching muscles, fever and upset stomach.  I lost a stone in a week and even though I went back to work probably before I should, I was not up to baking or blogging.

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