Welcome to thatcookingthing. This blog was started in the summer of 2017 as I was about to enter my fourth and final year of university and was designed for students and those less comfortable in the kitchen. The posts were linked to the British academic year of September through to July and consist of weekly updates of recipes. The content will be split into two halves, there will be “Cooking From Basics” as well as a Baking section.
Cooking From Basics will follow the academic year and aims to teach skills in the kitchen. It will start off with simple meals requiring little effort and will progress to teaching new techniques as the year goes on. As it is aimed at students, I will be providing a cost estimate per portion (based on my local shop’s prices) and also, where possible, I will explain how to make the recipe both vegetarian and possibly vegan! For the simpler recipes, it is easiest to head to the Cooking From Basics tab and scroll down to the earlier recipes. They are provided in chronological order but if you are looking for a specific recipe, check out the master list where I will provide an index of all my recipes.
Baking has been a passion of mine for a long time now. I love the creativity and freedom that comes with it and I always spend far too much time baking than I really should. The baking section of this blog will follow the things that I have been making and will provide recipes and if possible, troubleshooting for them.
I aim to alternate between the Cooking From Basics and Baking posts but obviously some recipes may just fall into both!
I hope you enjoy the blog and I will see you every Monday!
If the name fusarium oxysporum cubenese doesn’t strike fear into your heart, you are probably like most people in the world. When information about pathogens, whether they affect humans, animals or plants, is disseminated to the public, the full scientific name of the causative agent is rarely used – if it is used at all. This is because most people don’t care about the tiny fungus/bacteria/virus etc. as the science of the pathogen is irrelevant to them. What they want to know is what this thing does and how it can be treated – in the cause of fusarium oxysporum f.sp. cubenese, what is causes is Panama disease.
You are far more likely to have heard of Panama disease than the fungus that causes it. The name rolls off the tongue better, it’s short and it mentions a place that you probably recognise. It is also the biggest threat facing bananas. The fungus is resistant to fungicides and as it displays no symptoms on around 40% of growing stems and buds is easily spread when cuttings of the plant are taken. Banana plants are reproduced asexually – cuttings are taken and grown into new plants – so there is almost no genetic variation across the community. The most commercial variety is the Cavendish banana – the classic curved, yellow, sweet bananas you buy in shops – and the near identicality of the plants makes them highly vulnerable to disease. Genetic variation within the banana plants relies on random mutations which results in far less diversity than is gained by reproduction which requires two plants.
Panama disease has struck before. Back in the 1950s, it almost completely wiped out the Gros Michel banana – the variety that was most commonly available at the time – and banana farmers were forced to change to a new variety (the Cavendish banana) or face bankruptcy as their crops failed. There are currently some varieties of banana which are resistant to fusarum oxysporum cubenese Race 4, the type that affects the Cavendish banana, but these are not commercially available yet. Changing an entire species is an expensive thing to do, the plants take time to grow and there is always the threat that the fungus will mutate again to affect the new variety of banana at a later date.
The disease has been known about since the cultivation of Gros Michel bananas started in the late 1800s – this was fusarum oxysporum cubenese Race 1. The first formal identification was in Panama, whence the name derives, but the disease did not reach its devastating pandemic levels until the 1950s. When a plant is infected symptoms display first on the older leaves and sections of the tree before spreading to the newer growths. The fungus causes the equivalent of an immune response in the plant which causes it to secrete a form of gel into the xylem (the vessels which carry water around the plant – think of them like the veins of a plant). This gel forms a barrier inside the xylem that blocks it off preventing any flow along it. The plant gets the equivalent of thrombosis before the affected areas start to wilt and die.
There is still hope though. As I have mentioned, this has happened before and the banana survived so don’t be too afraid. There is a lot of ongoing research into new, resistant strains of bananas and of course, fungicides which will actually affect fusarum oxysporum. That being said, you should still definitely make this cake as soon as you can because it would be a shame to miss the opportunity. The cake takes the classic flavours of a banoffee pie and transfers them into a new form: banana bread style layers sandwiched with caramel buttercream and brûléed bananas. It simply must be tried to be fully appreciated!
Time: 4+ hours including cooling
200g caster sugar
90g unsalted butter
250ml double cream
For the cake:
290g plain flour
125g caster sugar
100g brown sugar
2 tsp baking powder
2 tsp bicarbonate of soda
2 tsp vanilla extract
To fill between the layers, use the quantities below. If you want to cover the sides of the cake too, double the recipe.
300g icing sugar
A sprinkling of brown sugar
(you will need a cooks blowtorch)
To make the caramel:
Tip a third of the sugar into a heavy based steel pan – non-stick pans encourage crystallisation which ruins caramel.
Heat the sugar on a medium heat and as it starts to melt, use a wooden spoon to gently move some of the unmelted sugar into the melted areas. Move the pan on the hob so no area gets too dark when melting. You don’t want to burn the sugar. Turn the pan onto a medium to low light for the rest of this.
Once about half of the sugar in the pan has melted, sprinkle on half the remaining sugar and gently stir the melted areas. The sugar may start to clump but don’t worry!
As more of the sugar melts, sprinkle on the remaining sugar and continue to agitate the melted areas in the pan to prevent burning and to bring the unmelted sugar into contact with the heat.
Once the sugar has all melted, you should have a light caramel. If it is cloudy, that means not all the sugar has melted! Swirl the sugar in the pan a little to help stir it but at this point, do not use the spoon as it will make the sugar crystallise.
When the caramel is clear, continue heating slowly until it is a deep golden colour. Swirling it gently will help to mix it in the pan so it doesn’t burn.
The moment the caramel is a rich golden brown, turn the heat to minimum and immediately pour in the double cream. BE CAREFUL – the cream will bubble and steam vigorously so make sure you are using a big pan so it doesn’t spit out of the pan. Stir the caramel to make sure it is all mixed. The area with the cream may be thicker than the melted sugar as it is cooled a little but it will remelt and everything will mix together nicely.
Add in the butter chopped into small cubes or slices. Do this slowly and mix after each addition.
Leave the caramel to cool.
To make the cake:
Preheat the oven to gas mark 4 (200°C).
Line three eight-inch cake tins.
Peel the bananas and put them into a bowl. Using your hands or a fork (I find hands are much faster, more efficient and give you a better end result) mash the banana.
Pour in the buttermilk and stir it through.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy.
Add the baking powder and bicarbonate of soda to the flour.
Beat the eggs into the butter mixture one at a time. If the mixture begins to look curdled, add a small amount of the flour.
Slowly beat in the flour in three additions.
With the mixer on minimum, add the banana mixture and stir it through.
Divide this batter between the tins and bake for 25 minutes or until a skewer inserted into the centre of the cake comes out clean.
Let the cakes cool in the pan for ten minutes before removing them and leaving them to cool fully on a wire rack.
To make the buttercream:
Beat the butter until light and fluffy. I find this easiest with the whisk attachment on a stand mixer but you can use the paddle instead.
Sift the icing sugar and add a third of it with the mixer on slow as you do not want to cover your room in a cloud of sugar. Once the icing sugar has mostly been incorporated, switch the mixer back to high for a minute to beat everything together again.
Repeat with the rest of the icing sugar.
Add a couple of tablespoons of the cooled caramel until you get to your desired flavour. Remember that the caramel will soften the buttercream so don’t add too much if you want to do intricate pipework.
Once the buttercream has been made, you are ready to brûlée the bananas and assemble the cake.
Peel the bananas, slice them into 1cm thick rounds and lay them out snugly on a heatproof mat or surface.
Sprinkle with brown sugar until there is a thin layer over them.
Using a chef’s blowtorch, caramelise the sugar – it is ok if it burns in a few places!
Leave for five minutes to cool.
If your cakes are very domed, you may wish to level them but this step is up to you.
Place one layer onto your serving dish/cake board and spread a thin layer of icing over it.
Lay half of the banana on in a single layer on the top of the cake. You may wish to pipe a thin border around the edge to ensure they do not slip out but this isn’t strictly necessary.
Add another layer of cake, icing and the remaining bananas.
Add the final layer of cake and top with the rest of the icing.
Optional: if you also wish to ice the sides, spread a thin layer of icing around the sides and on the top. It is ok if you can see the cake through this as this is only a crumb coat. Refrigerate the cake for 30 minutes and then add the rest of the icing to the outside, smooth it with a bench scraper or another flat edge that is taller than the height of the cake. You can buy specialist tools for this if you so wish.
Decorate as you see fit. I decided that I wanted to dye some of the remaining icing yellow and ice it with the same design I would use for cream on a real banoffee pie but it is totally up to you. Yolanda Gamp at How To Cake It, where the idea for this cake came from, uses toffees along with banana and plantain chips to cover the outside and give another texture if you are stuck for ideas.
When most people think of falafel, they think of chickpeas. Now, they aren’t technically wrong as the main constituent of modern falafel is chickpeas however they were traditionally made with fava beans. Falafel is still made with fava beans in many places – notably Egypt which is believed to be where falafel (ta’amiya) originated from. It is not uncommon to find a mixture of chickpeas and fava beans in falafel either but for most people, especially those in the western world, chickpeas are the favourite.
As with hummus there is much debate over the specific origin of falafel. It is generally accepted that the food which evolved into the falafel we know today was Egyptian, however many countries in the Middle East claim falafel as their own, even going as far as calling it their national dish at various points in history. In a surprising turn of events, there are also those who claim that India owns the rights, as it were, to the falafel’s creation – although I cannot find any evidence to support this so if you know of any I would love to hear about it! The movement of nomadic groups around the middle east would have meant that falafel was transported all over the area. This could very easily give rise to the arguments that exist today.
There are hundreds of different varieties of falafel, the main differences between them arising from the addition of different flavouring elements. Fresh herbs, dried spices, alliums, even the length of the time the dried beans are left soaking can all have an effect on the final product. Fava bean falafels often contain leeks whereas a chickpea-based mixture will usually include onions or spring onions (scallions). Both varieties have a hefty amount of garlic (as they should) and regularly contain fresh parsley and coriander which gives rise to a lurid green centre when you bite into the falafel. I have seen recipes for both falafel and hummus where you are instructed to leave the chickpeas in their soak for days until they sprout as this apparently gives a sweetness to the final product. Again, I have never tried this but let me know if you have and if it works. I doubt I would be successful if I tried this as the salt in the soak I leave the chickpeas in is probably high enough in concentration to kill any part of the chickpea which is still alive.
When making falafel, it is imperative that you start with dried chickpeas. This is because canned chickpeas come pre-cooked and, while this is just about acceptable when making hummus, for good falafel the chickpeas must be raw. When chickpeas are cooked, the starch inside them bursts and comes out into the liquid they are cooked and cooled in giving rise to aquafaba. Unfortunately, this starch is essential to making good falafel as without it they will fall apart during cooking. You can avoid this by adding some flour to bind the mixture together but it won’t have the fluffy inside and crispy outside that you want for the best falafel. This can only be achieved by making them from scratch (which is brilliant if you are cooking on a budget as a bag of dried chickpeas can make twelve generous portions of falafel and only costs about £1.20).
The final combination of herbs and spices is of course completely up to you. The ones given in the recipe below are my favourite but everyone has their own preferences. By adding salt to the original soak, the chickpeas are already a little bit seasoned so you may have to play around with the amount you add depending on whether you are a salt fiend like me or not. The bicarbonate of soda and flour are there to help soften the skin of the chickpeas so they can absorb more water but will not impact the flavour in any way as they are completely washed off.
I would serve these with fresh hummus and pitta bread – perhaps a laffa or taboon bread if you are feeling like a bigger portion. You can stuff the pitta with hummus and spicy sauces, pickled veg and fresh salad (tomato and cucumber are popular) before topping it with these glorious crunch balls. Enjoy the recipe and let me know how it goes for you.
Soak time: 12-36 hours
Prep time: 15 minutes
Cook time: 10 minutes
Cost per serving: around 50p
250g dried chickpeas
1 tbsp flour
1 tbsp salt
1 tsp bicarbonate of soda
1 medium onion
4 large cloves garlic
3 tbsp chopped parsley
½ tsp ground cumin
½ tsp ground coriander
Salt and pepper to taste
Place the chickpeas into a bowl and fill it with water.
Mix the flour, salt and bicarbonate of soda with four tablespoons of water to make a slurry.
Stir the slurry into the chickpeas and water.
Leave overnight or for up to 36 hours for the chickpeas to rehydrate.
Drain the chickpeas and rinse them to remove all of the flour mixture.
Roughly chop the onion and garlic and put into the bowl of a large food processor.
Add the parsley, chickpeas, cumin and a little salt and pepper.
Blend to make a rough mixture. It will begin to clump with the liquid from the chickpeas – this is good! As the chickpeas are raw, you will not get a smooth paste.
Shape into patties just under an inch thick – a rounded tablespoon of mixture per patty should give you 35 falafel from this recipe.
Add a centimetre of oil to the base of a large frying pan and heat. Use a little of the falafel mixture to tell when the oil is ready, it should bubble around any falafel added – please note that the oil will not bubble unless something is in it and is very hot. Do not let children near hot oil.
Place the falafel in the pan and leave for two minutes until the base is golden. Flip and repeat with the other side. Continue to flip the falafel until they are a dark brown all around the outside.
If you are cooking the falafel in batches, keep them warm in the oven (on its lowest setting) until all the falafel are cooked. Place them onto a piece of kitchen roll when you take them out of the pan to remove any excess oil.
Serve with hummus, pitta, schug and fresh salads for a delicious, middle eastern feast.
I hope you enjoyed the recipe. If you want to make your own hummus to go with these falafel, check out my recipe. It’s ultra-smooth and pairs beautifully with the crispiness of the falafel.
Have a good one and I will be back next week with a miniature cake recipe.
Pavlova is another one of those foods which has debatable origins. Both Australia and New Zealand argue that it started with them, however there does not seem to be any conclusive evidence to decide between their claims. This is primarily because the earliest recipe we have for a dessert labelled pavlova is not meringue… it’s gelatine based. What we do know is that the pavlova in the form that we see it today was named after the Russian ballerina Anna Pavlova.
Pavlova should have a crisp outer shell and a marshmallowy centre. This differs from normal meringue which is usually hard all the way through. This difference is attributed by most chefs to the cornflour added to the recipe, however this is probably done to help stabilise the meringue so it does not deflate. What makes the centre ultra-soft is how the dessert is cooked. By using a slightly higher baking temperature at the start, and then reducing it, the outside of the pavlova is cooked substantially more than the centre so it hardens up before the temperature of the oven is reduced. The pavlova is also cooked for less time than you would use for crisp meringues. If you think about it size wise, the pavlova is far bigger than a standard meringue but is cooked for the same amount of time so the central area will not be cooked as much.
I have talked a lot about whisking eggs in recipes on this blog and I thought that, seeing as it is such a crucial element in this dish, I would go into the actual science behind the meringue. Egg whites are about 90% water and 10% protein. Of this protein, the majority is a substance known as ovalbumin. Ovalbumin has a bizarre property: one end is hydrophilic (that is to say, it loves water) and the other is hydrophobic (it hates water, rather like oil does). This is simplified on the diagram below  where the green end is the water loving side and the red is water hating. When in the unbeaten egg white, the protein is suspended in water but this is not good for the hydrophobic side. To avoid the water, the ovalbumin curls up  encasing the water-hating region inside the water-loving one. As you beat the egg white, two things happen: one, the ovalbumin is unravelled exposing both sections of the protein (the most stable position for it is on the surface of the liquid  where the hydrophilic side can sit happily in the water, and the hydrophobic side can float in the air) and two, air bubbles are beaten into the egg white. As you beat the egg white more and more these bubbles are broken up and made smaller and smaller, increasing their surface area. The surface of the bubbles is the perfect place for the freshly uncurled protein to sit so as the proteins come into contact with the bubbles, they begin to surround them . The proteins then form chemical bonds to each other which causes the giant mesh of air and water to become, at least, semi-stable.
When you add sugar to the pavlova, you must do it slowly. This gives the sugar time to dissolve in the water in the egg whites (N.B. this is why you should use caster sugar instead of granulated as the crystals are smaller and thus dissolve faster). If you add the sugar too fast, the weight of the solid grains will break the bonds between the protein molecules and cause the meringue to deflate. This is often unsalvageable – you can try to keep beating the mixture on high speed to thicken it up but it will never be as fluffy as it once was.
After baking, you should get as much cream onto the meringue as possible. The fruit choice is up to you – more colours, and more vibrant colours, will have a more striking effect but really no one will mind as long as it tasted good. Be careful if you use a coulis as this can flow off the edge and dissolve the meringue, so try to make the edges of the cream higher than the centre (like a shallow bowl) as this will help prevent any leakage.
I hope you enjoy the recipe!
Prep time: 20 mins
Cook time: 2 hours 10 mins
Cool time: 2 hours
8 egg whites (at room temperature)
450g caster sugar
1 tbsp cornflour
1 tbsp lemon juice/white vinegar
Pinch of a salt
600ml double cream
Preheat the oven to gas mark 1 (140°C).
Draw a nine inch wide circle on a sheet of baking paper.
Beat the egg whites to stiff peaks in a stand mixer. You should be able to invert the bowl without the egg falling out at this point. It’s fun to do this over an unsuspecting friend/parent/child/housemate/loved one (but only if you are certain that it won’t go wrong… accidentally)
Add the sugar a tablespoon at a time with the mixer running.
Once all the sugar is added, continue beating the meringue until the sugar is fully dissolved.
Beat in the cornflour and vinegar.
Spoon the meringue into the centre of the circle on the baking sheet.
Spread it out to edges. You can decorate the boarder with peaks of meringue or just smooth it off so it is flat at the sides if you want a cleaner look.
If you manage to get maximum volume out of the egg whites, the pavlova will be tall too. It is common to use the end of a spatula or palette knife to drag indents up the side to give the meringue a bit more structure when it bakes. It can also help to make the sides a little higher than the centre to help hold the filling in.
Bake for ten minutes before reducing the temperature to 90°C in an electric oven or leaving the oven on gas mark 1 but wedging the door slightly ajar with a wooden spoon.
Bake for another two hours.
Turn the oven off and leave the pavlova to cool in it. If you used a spoon to wedge the door open, shut it now. If you take it out now, it will sink and crack.
To assemble, beat the cream to soft peaks and spoon over the top of the meringue.
Decorate with the fruit.
I hope you enjoyed the recipe. If you are interested in trying a different type of meringue (which can also be used for this), check out my recipe for swiss meringue – it’s crispy and delicious.
Have a good one and I will be back next week with a recipe for a Mediterranean dish that is great for lunches.
Tomato soup is a classic comfort food. At university, if I was ever ill, Heinz tomato soup with bread dipped in it was my go to dish as it was a fast, satisfying dinner. What I didn’t realise at the time was quite how simple it is to make this for yourself! Whilst I always had a tub of some sort of homemade soup in the freezer, it was never tomato because I thought that I would never be able to create something that could rival the classic red can. I was wrong.
The variety of tomato you use will dramatically affect the final result of the soup. For most tomatoes, it will come out a bright orange colour which is usually darkened by adding tomato puree. For a much naturally darker soup, you can use passata instead of fresh tomatoes; passata is basically a less thick version of the tomato puree that you can buy in a tube. The tomatoes in passata and puree are already cooked and strained so the colour you get from them is far closer to the colour of the final soup. Using passata will also result in a much more intense flavour. If you are trying to make an econo-soup, you can use tinned tomatoes which don’t require the peeling or coring, just make sure to drain them first so you don’t water down the soup. Tinned tomatoes usually offer a truer flavour than using passata; however for most people, myself included, this is not really an issue.
It is a well known fact that tomatoes are a fruit. What is less commonly known is that they are actually a berry along with cucumbers, bananas, kiwis and aubergines (and not strawberries or raspberries). They are, unfortunately, not quite as healthy as people think. Before you get worried, tomatoes are not bad for you (unless you have an allergy etc.) however, other than being an ok source of vitamin C, they do not offer very much other nutritional benefit. There have been many claims that they can help offset heart disease and the effect of UV radiation on the skin however all testing in these areas has been inconclusive.
Fresh tomato soup is obviously not the same as what you can buy at the supermarket but it is still wonderful. It is true that if I was ill, I would want the childhood favourite as a pick me up (after the classic chicken soup of course #jewishpenicillin) but for normal consumption, a more sophisticated soup is preferable. Let me know what you think.
Prep time: 15 minutes
Cook time: 45 minutes
Cost per portion: from 50p (with tinned tomatoes)
10 ripe tomatoes (about 1kg after peeling and coring)
2 medium onions
1 large carrot
3 large sticks of celery
3 large cloves garlic
2 tbsp tomato paste
300ml vegetable stock
3 tbsp olive oil
Salt and pepper to taste
Chop the onions, celery and carrots into smallish pieces.
Place in a large saucepan and lightly cook (with the lid on) for about 10 minutes – or until the onions have gone translucent and the other vegetables have begun to soften.
While the onions and carrots are cooking, peel and core the tomatoes.
To peel them, make an x shaped incision in the base of each tomato, pour over boiling water and leave for 30 seconds. The skin should now easily peel off from where the incision was made.
To core, cut into quarters and remove the stalky bit from the centre.
Once the vegetables have begun to soften, add the tomatoes and stir through. Leave to simmer for about ten minutes. The tomato should go very mushy and release a lot of liquid.
Add the stock and tomato paste and leave to simmer for another ten minutes.
Blend the soup until it is homogenous and silky. I like to give it an extra minute once it already seems fully liquidized as this is what makes the texture so wonderful.
Serve with bread for dipping and a swirl of cream.
I hope you enjoyed the recipe, if you love standard tomato soup, why not try out the red pepper version too? It’s just as orange and has an extra exciting flavour in the peppers.
Have a good one. I will be back next week with a delicious, ballet related dessert.
Chiffon cake is probably the most complicated of the classic sponge cakes. It is like a combination of a genoise and a Victoria sponge. Like the genoise it is a whisked sponge but, unlike the genoise, there is a lot of fat in the recipe, much more similar to a Victoria sponge. The finished product is a flavourful, light cake with a texture far more spongey than any other cake I have had the pleasure to try.
A classic chiffon cake is baked in a tube pan. These are like bundt tins but have flat sides and a flat base – something I will discuss later. The pan provides several elements which are essential for a successful chiffon cake. The most important thing is to not line the tin, either with butter or parchment paper. This is because the cake will cling to the sides of the tin allowing it to rise magnificently in the oven. If the sides are greased, the cake cannot stick to them so will collapse around the edges dragging the rest down with it. The addition of the tube in the centre of the tin provides another wall for the batter to rise up, giving a more even shape and bake. Because the cake must adhere to the tin to rise properly, it must be cut off the tin when it is fully cooked otherwise you won’t be able to remove it. This is why the tin must have flat sides and a flat base. You need to be able to run a knife around the edge to release the cake which is not possible if you use a standard bundt cake tin.
One of the trademarks of the chiffon cake is its texture. It is absolutely jam packed with air. This gives it a light, fluffy feel in the mouth but like everything else to do with the chiffon cake, it introduces another requirement to prevent cake disaster – in this case, collapse under its own weight. We all know how aggravating it is when a cake you have spent time on collapses after baking leaving a huge dent in the top and a dense texture beneath but at least, with most cakes, there is an easy way to avoid this: cook the cake fully and do not open the oven during baking. With a chiffon cake, there is an extra step: you must cool the cake upside down (a technique also used when making angel food cakes). Cakes firm up as they cool but when they come out of the oven, they are still very soft and delicate. For a chiffon sponge, the structure inside is so fragile that its own weight can crush the cake. It will not spark joy. To avoid this, many chiffon pans have legs which will hold the tin upside down while the cake cools. Because the cake adheres to the tin, this will not crush it – in fact, the cake must now fight gravity if it wishes to sink!
There are four main flavours used for chiffon cakes: vanilla, lemon, coconut and pandan. This is because a light sponge requires a light flavouring. All of these can be paired very well with some sort of flavoured or unflavoured cream or even a curd. Cream and fresh fruit are the optimal items for decorating a chiffon because buttercreams are too dense so their texture would not match that of the cake. Pandan is a Chinese leaf which is normally blended with milk or water before the liquid extracted from the pulp is used to flavour the cake. If you want to try one of these, the pandan extract is used to replace the coconut milk in this recipe. You could even swap the coconut milk for normal milk for a vanilla or lemon sponge, or any flavoured milk if you want to experiment with flavours.
The cake in this recipe is a lightly coconut flavoured sponge which is split and filled with cream, fresh mango and passionfruit. I would definitely describe it as ‘tropical’ flavoured. Like most chiffon sponges, it is huge – despite having fewer ingredients than a normal cake – so you can feed a lot of people with it. I hope you enjoy the recipe.
80ml vegetable oil
80ml coconut milk
150g caster sugar
150g plain flour
1tsp baking powder
¼ tsp cream of tartar (or unflavoured vinegar)
½ tsp salt
Flavourings of your choice (eg. Vanilla extract, coconut essence, lemon rind, pandan)
300ml double cream
Fresh fruit of your choice
Preheat the oven to gas mark 3
Separate the eggs.
Add 75g of sugar to the yolks and beat until light and fluffy. This is easiest using a hand-held electric whisk.
Beat in the oil and then the coconut milk. If you have extra flavouring add it now.
Sift the baking powder and flour together.
Beat this into the egg yolk mixture and set aside.
In a large bowl, whisk the egg whites until soft peaks form.
Add the cream of tartar/vinegar.
Beat in the remaining caster sugar a little at a time until it is all added.
Continue to beat until the meringue reaches stiff peaks. It should be bright white, glossy and smooth.
Take one third of the egg white mixture and gently stir it into the egg yolks and flour. This is to loosen the texture of the yolk mixture so you can mix everything evenly later. If you try to fold the egg whites without doing this, you will end up with unmixed batter. I find a balloon whisk is best for this step.
Fold the rest of the meringue mixture through the batter in two additions and fold until you are certain that there is no unmixed batter or meringue left. The batter should be thick and smooth.
Slowly pour the batter into an unlined, ungreased tube pan from at least a foot above the pan. The slow pour stretches out large air bubbles and causes them to pop giving a nicer final structure to the cake.
Use a spatula to spread the batter evenly around the pan. Insert a skewer and swirl it through the batter to help release any air pockets that survived the trip into the cake tin.
Bang the base of the tin onto the counter a few times to pop the larger bubbles which have risen to the surface.
Bake for 60-75 minutes, until the top crust is a deep golden colour (but not burnt).
Remove the cake from the oven, invert the pan and leave to cool completely
To release the cake, run a knife around the outside edge and remove the cake and base of the tin.
Run the knife around the inside edge and also the base of the cake.
Invert onto a plate and remove the rest of the tin.
The cake can be served straight up or spit down the middle and filled with cream and even fresh fruit.
I hope you enjoyed the recipe. This cake is super light and airy with an amazing texture – it’s just so spongy! If you are a fan of cakes with less icing, check out my recipe for lemon drizzle cake.
Have a good one and I will be back next week with a recipe for…
Although they have similar names, buckwheat and (regular) wheat are not related – in fact it is closer to rhubarb and sorrel than it is to standard wheat. It has been called a superfood owing to its incredibly high concentration of protein, fibre and selected vitamins and minerals. (Make of that what you will, I’m not particularly taken by so called superfoods, but you cannot argue that buckwheat is healthy.) It is also perfect if you are celiac or gluten free as buckwheat contains no gluten!
Buckwheat is eaten all around the world owing to its ability to thrive in “low fertility” soils. It is perfectly happy to grow in acidic conditions if the soil is properly drained. The plants left after the seeds have been harvested can be dug back into the ground and used as green manure. Its high nutrition levels make it particularly popular when there is little else to eat as it can help reduce malnutrition.
Recently the use of buckwheat in foods has dramatically increased in an explosion of gluten free baking however in Japan and India, unlike in western countries, buckwheat has been eaten for centuries and holds deep cultural significance. Soba noodles, from Japan, are made from buckwheat flour and the lack of gluten meant that an entirely new production system to stretch out the noodles had to be invented. In India, some Hindus will eat buckwheat-based foods on days where they fast as they will only abstain from cereals and buckwheat does not fall under that category so need not be avoided.
The pancakes in this recipe use a mixture of buckwheat flour and wholemeal (or brown) flour. They look healthier than standard crepes… Wholemeal flour comes from regular wheat but unlike the standard white flour we use, it is not bleached (leading to its darker colour). Another difference between the whole wheat and standard white flour is the flavour. There is a distinctive taste with brown flour that you do not get with white.
These pancakes are most definitely savoury. They are delicious for dinner when filled with mushrooms or creamed leeks. You could even treat yourself and have them with smoked salmon and cream cheese! I hope you enjoy them because they are super simple and make a great last-minute dinner when there is nothing else in the house.
2 oz. (50g) buckwheat flour
2 oz. (50g) wholemeal flour
Pinch of salt
Half pint milk
Oil for frying
In a bowl, stir together the flours and salt.
Make a well in the centre and add the egg and half the milk.
Whisk to a smooth, relatively thick paste.
Slowly whisk in the rest of milk to create the pancake batter (for thicker pancakes, only add half of the remaining milk)
Heat a frying pan and add a little oil. If you aren’t using a non-stick pan, don’t go to the next step until the oil starts to shimmer otherwise the pancakes will stick.
Pour 60ml (a quarter cup) of batter into the centre of the pan and tilt the pan to spread it out.
Once the top stops being shiny, flip the pancake. It should be golden brown underneath.
Add fillings of your choice to the pancake while the underneath is cooking and then fold it in half.
You can keep these warm in the oven on a low setting while you cook the rest or serve them straight out of the pan.
I hope you enjoyed the recipe. For other simple recipes, check out my parsnip and my sweet potato soups.
Have a good one and I will be back next week with a recipe for a deliciously light cake.
Crème caramel looks classy. A perfectly baked custard with a smooth velvety texture and a dark layer on top where it has absorbed the caramel, covered in a shiny, golden brown sauce gives a level of elegance to this dessert that many others lack. It helps that crème caramel is often served in individual portions which makes it seem more personal rather than getting a slice of a huge multi-serving dessert. Crème caramel should not be confused with crème brulee which is also a baked custard; but as the latter is served in its ramekin, the custard is usually less set as it does not need to hold its shape (and of course, crème caramel has a liquid sauce whereas crème brulee has a hard layer of caramel on top).
What makes the custard for crème caramel unique is that is uses whole eggs. Most classic custards used in baking (crème anglaise and crème patisserie) use only egg yolks. This is because a crème caramel needs to be sturdy enough to stand up with no walls to hold it in but also should have a melt-in-the-mouth, velvety texture. Crème patisserie would make a good candidate for this as it is a strong custard which is thick enough to be piped however this comes from a starchy thickening agent (either cornflour or normal flour). This starch gives the custard a far claggier consistency which is very nice in eclairs or holding together a fraisier cake but does not lend itself well to a light dessert – it is far to rich. To get a softer texture, the egg whites are added to the crème caramel as these set when they cook. Egg white coagulates at a slightly lower temperature to the yolks (that’s how you get a runny yolk on your poached eggs) and as such, once the yolks are cooked, you can guarantee that the whites are too and that the dessert is ready to be taken from the oven.
Like most desserts which involve baking some sort of custard, crème caramel is taken out of the oven slightly before the middle is set. This is because milk and eggs have a moderately high specific heat capacity – it takes a lot of energy to raise the temperature by a small amount. As a result, the desserts can lose a lot of energy without cooling too much so they take a long time to cool and the residual heat in the custard will finish cooking the centre without overcooking it (as the overall temperature of the dessert will not rise once it removed from the oven). In the cases of some desserts (like pumpkin pie), the sugars in the custard will compound this effect – white sugar takes 50 times more energy to heat up and cool down than an equivalent quantity of water – and the pie can still be warm up to four hours after removal from the oven.
Crème caramel is best made the day before you wish to eat it. This is so the water in the custard has time to dissolve the caramel. Even if it doesn’t look like there is water available, caramel is hydroscopic and deliquescent. You can guarantee that it will pull moisture out of the custard and then proceed to dissolve in it to make the golden sauce you find covering all crème caramels. If you try to serve the crème caramel too soon, you will see a layer of undissolved caramel in the base of the ramekin after plating up. This is flavour which has been lost! I am not patient when it comes to eating things I have made. I want to eat them as soon as possible but, as I have learnt, sometimes it really is better to wait.
Like anything involving melted sugar, please be careful as caramel will badly burn you if it gets on your skin. Make sure that you don’t mess around with it and that you have access to a very cold tap should you manage to splash yourself. Do not let children near the caramel until it has cooled.
As you will realise, these are incredibly easy to make and taste fantastic. You should definitely try them out. They also make a brilliant dinner party food as they are prepared in advance, low effort and high impact.
For the caramel:
Butter (for lining the ramekins)
For the custard:
1 pint whole milk
1 vanilla pod or 1 tsp vanilla extract
You will need 6 ramekins and a large tall sided baking dish which the ramekins will fit into.
Place the ramekins in the oven and heat to gas mark 2. This will prevent the ramekins from shattering when you pour the boiling caramel into them.
In a heavy-based steel pan (don’t use non-stick as it will cause the caramel to crystalize) mix the sugar and water.
Gently heat on the hob and stir to dissolve the sugar.
Once the sugar has all dissolved, turn the heat to maximum and boil the sugar and water mix until reaches a deep caramel colour. If you are unsure about how far to go, it is better to err on the side of caution and have slightly pale crème caramels the first time. You don’t want to burn the sugar.
While the sugar is boiling, run a basin about an inch full of cold water. The moment the caramel reaches the desired colour, plunge the base of the pan into the water to cool it. If you don’t do this, the latent heat in the saucepan can continue to cook the caramel causing it to burn.
The moment you have cooled the pan, pour the caramel into the ramekins and tilt them to make sure it runs right to the edges. Try not to let the caramel set too much as you may have to spread it with a spoon and it is very, very sticky (and hot).
Allow the caramel to cool to room temperature. Do not place it in the fridge as the environment in it will cause the caramel to go soggy. This usually takes 30 minutes to an hour. Don’t be worried if you hear cracking noises. That is the caramel contracting as it cools and it can crack a little but this will not affect the dessert. Just rest assured that it is not the ramekin that is breaking!
If you are using a vanilla pod, split it down the middle and scrape out the seeds. If you are using extract, skip this and the next step.
Place it in a saucepan with the milk and gently heat until the milk is body temperature or feels slightly warm to the touch. Remove from the heat and let cool. Strain this before the next step so there are no little bits of vanilla pod in the final desert.
In a bowl, whisk together the eggs and sugar. Whisk in the milk (and vanilla) to get a homogeneous mixture.
Use butter to lightly grease the ramekins (but don’t grease the caramel). This will help later when you want to remove the crème caramels for serving.
Pour the milk mix into the ramekins splitting it evenly between them.
Place the ramekins in a large baking dish and fill it with boiling water until it comes half way up the side of the ramekins. Bake for 30-45 minutes at gas mark 2. You will know when they are done as the crème caramels will have a slight wobble in the centre when jiggled and will clearly not be liquid anymore. It should appear a little bit rubbery when you wobble them (but I promise the texture is incredibly soft.)
Remove the desserts from the oven and the tray and leave to cool to room temperature. Cover them and leave in the fridge until serving. They can be eaten the day they are made but I would advise leaving them for 24 hours as in this time, the caramel will absorb into the dessert giving you the classic, golden sauce that pours out all over the crème caramel when you serve them.
To plate up, run a blunt knife around the outside of the crème caramel, invert onto a dish and jiggle until the dessert comes free. I often find that it can help to detach one area from the side of the ramekin to release the seal.