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!
For such a bland ingredient, I find it fascinating that pumpkin has a whole dessert dedicated to it. That being said, the predominant flavour of a pumpkin pie is a sweet, spiced custard. This is not a bad thing in my eyes. The pumpkin is mainly there as a medium to keep the sugar and flavours in one place after the pie is cut open – a job that it does magnificently.
A classic problem most people face with a pumpkin pie is the dreaded crack. This is no Madeira cake, where you want the filling to bubble up from within like lava leaking from a volcano, this is a beautiful glossy pie with a smooth flat top. The reason that pies crack is overcooking – specifically overcooked egg. This is, of course, a problem as the egg is what causes the filling to set and gives the melt in your mouth, custardy texture. As an egg cooks, the proteins inside it tighten and cause it to shrink. Anyone who has fried an egg will have seen how the edges pull in ever so slightly as they cook, giving a slightly smaller, thicker end result than one would otherwise get. This phenomenon, when spread over the entire width of a pie, can do irreparable damage which can be hidden by whipped cream but will always be there.
“So how”, I hear you shout, “can I stop my pie from cracking?” There are two easy solutions. One: do not overcook the pie, the eggs should be just set and the centre of the pie should be slightly wobbly when it is taken out of the oven. Two: replace some of the egg white with egg yolks. In the recipe below, you will see that there is only one egg white whilst there are four egg yolks. The yolk cooks at a slightly higher temperature than the white of the egg and also shrinks far less if overdone. That is not to say that this solution will ensure perfection every time – everyone messes stuff up occasionally. What this does do however is give you a larger margin of error on your pie. With such a high specific heat capacity due to the fat content, the pumpkin pie will take a good few hours to cool. Leave at least four if you are serving it that day. In this time, the latent heat inside the pie will finish cooking the centre. I should note that we aren’t talking about a small central area here, you should be envisioning a solid four-inch-wide circle in the middle of the pie which appears sunken when the pie comes out of the oven. The puffed-up edges will deflate as the pie cools and the centre will firm up. If your pie is fully cooked through when you remove it from the oven, it is almost guaranteed to crack as it cools if it has not done so already.
All that doom and gloom aside, these pies are celebratory. They are a celebration of the harvest and one of the foods which Americans can proudly call their own. The first recipes for sweet pumpkin pies appeared during the 1800s and their popularity has grown ever since. After the civil war, pumpkin pies were rejected by many southern areas as a way of renouncing what they saw as a Unionist tradition being forced upon them. In retaliation, many people ate sweet potato pies or included pecan nuts and bourbon in their pumpkin pie recipes to separate their pies from the classic “yankee” pie. Nowadays, it is traditional to serve a pumpkin pie as dessert after the Thanksgiving meal but they can, of course, be eaten at any time of the year.
I hope you enjoy the recipe as much as I did – I will certainly be making this again.
4oz cold butter
3 tbsp caster sugar
60ml cold water (ideally from the fridge)
Pinch of salt
1 tin pumpkin puree (15oz/425g)
1 tin condensed milk (14oz/400g)
3 egg yolks
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp Chinese five spice (or a pinch of ground cloves, ground star anise and ground pepper)
½ tsp salt
To make the pastry, cube the butter and rub it into the flour until it resembles fine breadcrumbs.
Stir through the salt and sugar.
Add half of the water and stir with a knife until the mixture begins to come together. If it is still dry, add more of the water.
Once the dough has started forming into pieces, tip it out onto a workbench and knead it together into one ball. Try to work the dough as little as possible.
Flatten the dough into a thick disk (about 2cm high) and wrap it in cling film before placing it in the fridge to chill.
In a large bowl whisk the egg and extra yolks into the pumpkin puree.
Whisk in the spices, salt and then the condensed milk.
If you don’t have Chinese five spice, you can substitute it with cloves, star anise and ground pepper, I don’t have these in ground form at home so had to grind them by hand in a mortar and pestle. It doesn’t take that long but you have to remember that a pepper grinder like the ones you would use at dinner will not grind the pepper enough for this recipe. You do not want lumps of pepper in your pie!
Preheat your oven to gas mark 7 (210°C)
Butter a 10 inch pie dish.
Roll out the pastry and line the pie dish with it.
Trim the edges leaving a 2cm overhang.
Fold this overhang back side the pie and press it into the top edge, this will give you a thick rim which you can crimp.
To crimp the rim of the pie dish, one finger of your left thumb and your right thumb and forefinger to press the edge of the pie into a little divot. Repeat this around the whole pie to get a beautiful edge.
OPTIONAL BUT RECOMMENDED: Using foil and baking beads, blind bake the case for around ten minutes. This will help avoid a soggy bottom late on, you don’t need to bake it for long as it will have another 45 minutes or so in the oven to crisp up but I have found that if you do not blind bake this, although fully cooked, the pastry can be a little bit soft.
Pour the filling into the pastry case and place back into the oven for 15 minutes.
Turn the oven down to gas mark 3 (170°C) and bake for another 30-40 minutes. When fully cooked, the pie should be just set in the middle and a skewer inserted an inch away from the pastry case should come out clean.
Allow the pie to cool completely before serving.
As usual, the first slice may be a little problematic to get out but after that, all slices of pie will come out beautifully and taste amazing – just remember to loosen them underneath with a knife or offset spatula before you try to lift them off the plate.
Serve with lightly whipped double cream and a sprinkle of ground cinnamon. You do not need to add any sugar or flavouring to the cream as the pie is sweet enough already.
The flavour of this pie is gorgeous and its custardy texture is ultra smooth and creamy. It is simply divine. Of course, not everyone likes pumpkin pie and if you are one of those people, why not try making my raspberry and white chocolate pie – or maybe ever a quadruple chocolate and salted caramel one? If, on the other hand, you are looking for something a little bit more savoury, why not try making a flavourful hot water crust chicken pie? It’s sturdy enough to survive in a lunchbox and just a good cold as it is hot.
Have a good one and I will be back next week with another meal idea.
As someone who doesn’t particularly care for sandwiches, one of my aimsin the kitchen is to construct a repertoire of foods which are just as good cold as they are hot and so can be taken to university for lunch. If I weren’t so fussy, this wouldn’t be an issue as I could just take sandwiches and make do but I am so I can’t. As a result, I ended up developing a selection of Asian style tofu dishes with different versions of my standard ‘teriyaki sauce’ as I have found tofu to be a very nice cold dish.
The reason I put ‘teriyaki’ in inverted commas is that this is not a classic teriyaki sauce, it has been westernised. A traditional version would have sake or mirin (types of rice wine) in it and would not have the sesame. As sake and mirin were very difficult to get hold of in the West when Asian food began to become popular, substitutions had to be made that would satisfy customers without changing the sauce too much. The replacement of mirin with sesame oil was one of these. The oil emulsifies into the sauce very well and doesn’t split during cooking – leading to a thick sauce packed full of flavour – and salt, so you shouldn’t need to season this at all. I sometimes add a little bit of rice vinegar if I have it in the house as it helps cut through the sweetness so you get a far more balanced sauce.
As with most cooking terms, the word ‘teriyaki’ comes from the combination of words describing the process. Teri describes the shine that this sauce gives to food because of the high sugar content and yaki refers to the actual cooking method of grilling or broiling. This origin of the word goes some way to explaining the reason why there is no ‘official’ recipe for teriyaki sauce in Japan. The only requirement is that it is a soy sauce based glaze. I could make an argument that, using this definition, my sauce is technically a teriyaki sauce as the result is a glossy dish but this version is certainly not authentic and is deeply rooted in western cuisine.
I hope you enjoy the recipe and decide that you want to try it out for your own lunches. Let me know what you think in the comments below!
Teriyaki Tofu with Coriander
Prep time: 15 minutes
Cook time: 20 minutes
Cost per portion: around £1.20
60ml Dark Soy Sauce
60ml runny honey
40ml sesame oil
3 garlic cloves
1 tsp hot sauce (I use sriracha)
400g extra firm tofu
1 large carrot
I bunch spring onions
1 cup frozen edamame beans
20ml vegetable oil
If necessary: 2 tbsp cornflour mixed with 4tbsp water
I bunch of fresh coriander
Remove the tofu from its packagingand drain it. Wrap it in a hand towel and place it on a firm, flat surface with a heavy weight on top (a large cookery book is ideal). This will press any excess liquid out, making the tofu firmer and nicer to eat. (This is, of course, optional depending on how firm your tofu is to start with.)
To make the sauce, grate the garlic and whisk it together with the soy sauce, honey, sesame and hot sauce.
Cut the carrot into 2mm thick rounds and then cut these again to make tiny batons.
Slice up the spring onion.
After the tofu has been pressed for about ten minutes remove it from the towel
Cut the tofu into 1 or 2cm cubes.
Place the tofu and the vegetable oil into a non-stick pan and fry until the tofu begins to develop a hard crust underneath. This will soften later so don’t be afraid to get a little crispyness on the tofu.
Toss the tofu and continue to fry until most of it has formed a crust.
Remove the tofu from the pan leaving as much oil as possible in it as this will be used to fry the rest of the dish.
Add the carrots to the pan. Fry for two minutes on high heat and then add 50ml water. BE CAREFUL – this will spit a little. The water will help soften the carrots.
Fry for another three minutes until the water has mostly evaporated and then add the spring onion.
Fry for another minute before adding the frozen edamame beans.
Add another 50ml of water and cook until the water has all gone.
Tip in the tofu and the sauce mix. Simmer for at least five minutes to ensure the garlic in the sauce is fully cooked.
If the sauce is still very runny, add one tablespoon of the cornflour mix and stir it through. Continue to add more cornflour, cooking between each addition, until the sauce has reached a thick, oozing consistency. As this can be eaten cold, you do not want to add so much cornflour that the sauce sets when it cools.
Roughly chop the coriander and stir it through the still hot mixture.
Serve with rice either hot or cold! I like to take this to university with me for lunches as it doesn’t need to be hot to be delicious.
I hope you enjoyed the recipe. If you are a fan of tofu, check out my ginger tofu recipe, it’s another one which is good cold and my lord is it tasty. If, on the other hand, you are looking for something a little bit more on the sweet variety, why not treat yourself to a delicious devil’s food cake? It’s rich, chocolatey and devilishly good.
Have a good one and I will be back with a recipe for those of you looking to indulge your sweet tooth.
This cake makes a perfect, child-friendly dessert for a Halloween party. It’s not too in your face with the spiders but there are enough of them to make the cake look a little bit creepy. The cobwebs are also super fun to create which is always a bonus when baking. Hidden away beneath the spiders is a rich devil’s food cake sandwiched together with whipped cream. The cream cuts through the richness of the cake, helping to balance the flavour, and acts as a strong glue to keep the cake in one piece.
Devil’s food cake has been around for just over one hundred years. It is a variation of the red velvet cake and is generally distinguished from a classic chocolate cake by the addition of water as the primary liquid. This increase in water (and decrease in egg content) results in a very dense, rich, moist cake which I far prefer to a classic chocolate sponge cake, which can get very dry. The other main difference between a devil’s food cake and a classic chocolate cake is the addition of not only baking powder but also bicarbonate of soda. The raising of the pH by the bicarbonate of soda causes the cocoa to turn a far darker shade of brown, leading to the almost black appearance of the cake.
The decoration on this cake looks really cool but I would check with the people you are making it for because, although they are not real, the spiders on top can really upset some people. Arachnophobia is an interesting condition because it would have helped our ancestors to avoid contact with spiders – they knew that spiders were dangerous but didn’t know which ones could kill. It is interesting that such a small creature can pack such a powerful punch and it makes sense that a healthy fear of them keeps you alive longer. The thing about arachnophobia is that the extremeness of the fear is not healthy. Like all phobias, arachnophobia isn’t just having an aversion to arachnids, it is an overwhelming sense of fear and panic which is completely disproportional to the danger being posed. For some people, the sight of webs or a picture of a spider can cause heart palpitations, panic attacks or even fainting.
Spiders permeate many different cultures. From Arachne in ancient Greek mythology, to Anansi in African folklore, to Aragog from the Harry Potter series, spiders have woven their way into stories for thousands of years. They are usually representative of some sort of trickster god or betrayal – whether this came before the fear of spiders or after is a cause for debate – and rarely have positive connotations. It is interesting that such a small animal can have such a big effect on ancient stories and even how we act today.
Living in a country where you can almost guarantee that any spider you see will not be dangerous, I find it fascinating how strong a reaction some people can have to them. Even for people without a genuine phobia, the unease felt around spiders is what gives this cake its creepiness and what makes it perfect to serve up around Halloween.
Chocolate Spider Cake
150g brown sugar
1 ½ cups (375ml) boiling water
180g unsalted butter
225g caster sugar
340g plain flour
¾ tsp bicarbonate of soda
¾ tsp baking powder
1 tbsp vanilla extract
For the filling and icing:
200g soft butter
300g sifted icing sugar
50g sifted cocoa
1 tbsp milk
300ml double cream
2 tsp vanilla
Small round chocolates (Halloween themed spheres and maltesers both work)
50g milk chocolate
Preheat the oven to gas mark 4.
Grease and line three eight-inch tins with butter, cocoa and baking parchment.
Place the brown sugar and cocoa into a bowl together and pour over the hot water. Stir until combined.
Cream the butter and caster sugar together in a bowl.
Add one egg and a spoon of flour and beat to combine.
Repeat with other eggs to mix them in.
Add the bicarbonate of soda and baking powder along with half of the remaining flour.
Turn the mixer onto slow to avoid covering the kitchen in a cloud of flour.
Once the flour has mostly mixed in, add the rest and beat again to combine.
Finally, pour in the liquid chocolate from earlier and slowly mix together until you have a smooth, glossy, chocolaty batter.
Divide this batter between the tins and bake for 25-30 minutes until the cakes have risen and a skewer inserted into the centre of each cake comes out clean.
Turn the cakes out onto a wire cooling rack and leave until they are cold.
To make the icing, beat the butter with the whisk attachment on a stand mixer until it is soft and fluffy. Using a stand mixer is far easier than a hand held one but if you don’t have one, any electric set of beaters will do!
Add half of the icing sugar and beat slowly until the sugar has been mixed in. Then increase the speed of the mixer and beat the icing for another minute.
Repeat the above step with the cocoa and then with the remaining icing sugar.
Tip in the milk and beat the icing for another five minutes to make it ultra fluffy.
Once the icing is done, add the vanilla to the cream and beat until the cream just reaches hard peaks. Make sure not to overwhip it or you will end up with butter!
To assemble the cake:
Level each layer of cake – it doesn’t have to be perfect as you can bulk out small dips with extra cream and icing (no one will mind).
Place the bottom layer on a cake board and pipe a circle of icing around the edge. Fill the centre with the cream.
Add the next layer and pipe more icing onto it before filling the centre with cream.
Finally, place the top layer onto the cake and cover the cake with the remaining icing. There should be enough to give a thin layer of icing on the top and the sides of the cake – you will still be able to see the cake layers through the side of the icing. If you want a completely opaque layer around the outside, multiply the icing recipe by 1.5 and make the layer around the cake much thicker.
Place the cake into a fridge for at least half an hour to set the icing.
To decorate the cake:
Melt the chocolate.
On a sheet of baking parchment, pipe lots of little chevrons about 1cm tall and 1.5-2cm wide. These will become the legs of the spiders so make sure to pipe at least 9 per spider so you have a spare for when one of them inevitably snaps. Put these in the fridge to set.
Cut the base off each chocolate sphere (about ¼ of the way up the sphere)
Once the cake has been sufficiently chilled, you can make the webs.
Pour the marshmallows into a bowl and microwave for 30 seconds.
Stir them and microwave again until all of the marshmallows have melted. You may want to stop heating when there are a few lumps left as these will melt if you stir the mixture.
Continue to stir the marshmallow for three or four minutes until it becomes super stringy.
Pick up a blob and use all of your fingers (wash your hands first!) to stretch it out into a white sheet or a large number of strings. Wrap this around the cake and continue to wrap the strings or marshmallow around the outside until they snap.
Continue to add layers of cobwebs to your cake until you are happy with the appearance. You want to still see the icing underneath as it gives a good contrast. (Wash your hands again to remove residual stickiness!)
Use the stickiness of the marshmallow to stick the balls of chocolate all over the cake and add eight legs to each of them. Pipe a small head at one end of each spider.
For added colour, brush a tiny amount of lustre dust over the back of each spider.
This cake looks really cool and is perfect to serve up on Halloween for a party or just to an arachnologist at any point of the year. It can look super creepy and with multiple layers of cobweb, the 3D effect stops the cake looking too flat and boring.
I hope you enjoyed the recipe. If you are looking for another Halloween recipe, check out my amazing brain cake – it’s super gory but looks really cool! Of course, if you want something a little bit more tame, why not treat yourself to a wonderful coffee and walnut cake – or even a lemon drizzle cake!
Have a good one and I will be back next week with a recipe for a delicious lunch which is as good cold as it is hot.
A couple of weeks ago, I talked a little about a classic fusion food: laksa. Today, I am going to explore another example of fusion cuisine: kedgeree. This lightly spiced rice and fish dish was brought back from India by British colonists around the turn of the 19th century, and quickly became a popular breakfast food for the Victorians. Although it contains a very basic set of ingredients – things that anyone who cooks regularly will have lying around – this dish packs a punch both visually and with its flavour.
The classic fish used in kedgeree nowadays is smoked haddock but originally any fish would have been used. The hard-boiled eggs which we are accustomed to eating with kedgeree were originally beaten into the dish while it was cooking to give a gooey, creamy texture but, as usual, the more visually aesthetic option is the one that remains today as a quartered egg on top of the dish looks far more appealing than a bowl of yellow goo. Interestingly, the most significant variations in kedgeree are to do with the spices. While we normally use a selection of ground spices to flavour the dish, a hundred years ago, people were making the dish with only salt and pepper although sometimes they would push the boat out and use cayenne pepper.
The spices in kedgeree made it very popular when it was introduced as they are all very flavourful without being hot. Most recipes involve making your own curry powder with cumin, coriander and turmeric however mild spice from the shop can be substituted in. The main difference is that premade ‘curry’ powder often has fenugreek included, as well as other spices which can vary brand to brand. You will also notice that I use salmon instead of smoked haddock. This is a completely personal choice as I prefer salmon (I’m not too big on cooked, smoked fish) but trout also works well and to be honest, you can substitute whatever fish you like. It’s such a quick and easy recipe that you could even buy whatever fish is reduced at the end of the day and use that.
Time: 30 minutes
Cost per portion: about £1.70
2 fillets of salmon or trout
One large onion
1 tbsp oil
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
2 kaffir lime leaves (optional)
3 tbsp chopped fresh coriander
1 tbsp fish sauce
Juice and zest of two limes
3 hard-boiled eggs (optional)
Place the fish into a large frying pan along with the lime leaves and 250ml of the water. Cover the pan.
Turn on the heat and reduce to a simmer once the water is boiling.
Poach the fish for no more than ten minutes and then turn off the heat. The residual heat in the water will continue to cook the fish to a perfect consistency.
While the fish is cooking, finely dice the onion and tip it into a pan with the oil. Sauté until the onion is translucent and has begun to soften.
By this point, the fish should have finished cooking. Remove it from the water and strain the liquid into a jug. This will be used later to cook the rice.
Add the spices to the onion and cook for another minute.
Stir through the raw rice and then add the fish water along with another 150ml.
Cover and cook for ten minutes.
If the rice absorbs all the water, add some of the water that has been reserved from before.
Continue to cook until the rice is soft and fluffy.
While the rice is cooking, remove the skin from the fish and use a fork to break it up into big flakes.
When the rice is soft, gently stir through the flaked fish, lime juice, fish sauce and fresh coriander.
Shell the eggs and cut them into halves or quarters and place some egg on each plate of food.
Serve piping hot with a wedge of lime for those who like their food a little more citrussy.
I hope you enjoyed the recipe. If you are a fan of salmon, check out my recipe for crispy skin, pan seared salmon with lemon cous-cous or eve my recipe for sticky Asian salmon with spicy pan roasted broccoli. If on the other hand you want to cook something a little bit more on the sweet side, why not treat yourself to a delicious red velvet cake – you can even jazz it up to look like a brain for Halloween in a fortnight.
Have a good one and I will be back next week with another Halloween themed recipe to get you ready for your party.
As we approach Halloween, it is time to start thinking about horror cakes for parties. I have never been trick or treating but I love the opportunity to use face paint (which I may overdo ever so slightly) and the inspiration that Halloween gives to cooks is truly remarkable. From cute spiderweb biscuits to witches’ hat cupcakes, the wealth of Halloween themed food out there is incredibly vast. The cake which inspired this recipe was created by Yolanda at How To Cake It and I have been saying for about three years that I would recreate it for. Finally, I have.
Hidden beneath the terrifying exterior is a delicious red velvet cake which can, of course, be baked and eaten without any of the extra work required to scare it up. Although most red velvet cakes are now coloured with red food colouring, the original colour was completely natural. The cocoa powder most of us use has undergone the Dutch process which increases the pH of the cocoa (making it less acidic), darkens it, and rounds out the flavour. The raw cocoa is very high in an indicator known as anthocyanin (check out more about that in my purple sweet potato soup recipe) which turns red when exposed to acid – such as the vinegar added to a red velvet cake. This natural indicator was the original dye used to colour these cakes. The addition of buttermilk and replacement of butter with oil ensures that the cake is super moist although the softer crumb can often be harder to work with than a standard sponge cake.
The title of velvet was introduced when the cake was created to tell customers that the cake was softer that the cakes they were used to. It was created during the Victorian era and was iced not with cream cheese frosting but with ermine icing. This involved making a roux as the base for the icing which helped to stabilise it – especially in warm temperatures as the icing won’t melt as fast as either cream cheese or standard buttercream in the summer sun. Boiled beetroot juice was added during the second world war as this gave a far more intense red colour to the cake and beetroots grew well in England so were in good supply.
Somewhere during the decoration of a brain cake, there is a point at which the cake starts becoming horrifying to look at. It is a bizarre experience as you know that it is still a cake but for most of us (who haven’t seen a brain) the realism of this cake is decidedly unnerving. It would make a great food to bring to a Halloween party – or a viewing of The Silence of the Lambs. You could also use it to teach people about different areas of the brain if you are that way inclined. Whatever you do with it, you are sure to be remembered by all those who eat this cake. I had the misfortune of taking this cake on the train and I received (understandably) many weird looks from people who were standing around me.
I hope you enjoy making this as much as I did and that any Halloween party you take this to will remember you forever.
Red Velvet Brain Cake
Prep time: 30 minutes (only about 15 minutes if you are making the classic red velvet cake, not the brain)
Cook time: 20-30 minutes
Decoration time: 1 hour (for the brain cake)
Cooling and resting time: 1 hour
500g plain flour
2 tbsp cocoa powder
4 tsp baking powder
2 tsp bicarbonate of soda
550g light brown sugar
1 tsp salt
300ml vegetable oil
1 tbsp vanilla extract
2 tsp white vinegar
200ml plain yoghurt
Concentrated red food gel (you must use the gel as liquid colour isn’t enough. I used around 20g for this cake)
Cream Cheese icing:
180g (one tub) soft cream cheese
400g sifted icing sugar
1 tsp vanilla extract
1 pinch salt
900g sifted icing sugar
2 tbsp water
Yellow and red food colouring
1 jar of seedless raspberry jam (you can use normal jam and force it through a sieve)
4 tbsp water
Preheat the oven to gas mark 4
Line two large swiss roll tins with baking parchment – or if you are doing a traditional red velvet cake, four eight-inch round tins.
Sift together the flour and cocoa into a large bowl.
Stir through the rest of the dry ingredients
Mix together the wet ingredients in a separate bowl.
Pour the wet ingredients into the dry ones and beat the cake mix until it is smooth.
Divide the cake mixture between the tins and bake for around 20 minutes for the large flat cakes or around 25-30 minutes for the circular ones – or until a skewer inserted into the centre of the cake comes out clean.
Once the cakes are cooked, let them cool for about 10 minutes before removing from the tins (leaving the baking parchment on the base of the cakes) and leaving to cool completely.
To make the icing:
Beat the butter until it is fluffy.
Add half of the icing sugar and beat on slow until the icing sugar has mostly been absorbed before increasing the speed of the mixer. The icing will be quite stiff at this point.
Tip in the rest of the icing sugar along with both the vanilla and the cream cheese. Again, mix on slow to mash the sugar into the rest of the ingredients before beating on a high speed until the icing is fully combined.
For the fondant:
Place the marshmallows into a bowl along with two tablespoons of water.
Microwave in 30 second bursts, stirring between each one, until the marshmallows have melted.
Add a small amount of red and yellow food dyes to make the marshmallow a pale peach colour (like the colour of a brain – I refused to look up a photo of a real brain online).
Tip in around 2/3 of the icing sugar and used a spoon to mix together until the mixture looks lumpy.
Pour it out onto a work surface knead the fondant together. Add the remaining sugar as the fondant becomes sticky. The fondant is ready when a small amount pinched between your fingers can be pulled about an inch away from the main blob of fondant without breaking off. Wrap in clingfilm and place in the fridge.
To assemble a standard red velvet cake:
remove the baking parchment and stack the layers with a quarter of the icing between each one before spreading the remaining icing on the top of the cake.
To make a horrifying brain cake:
Cut the slabs of cake in half width wise.
Stack them on a board with a quarter of the icing between each one.
Carve the cake into the rough shape of a brain with a thin cleft down the middle. I googled cartoon pictures of brains to get a good idea of the shape without making myself feel sick.
Spread the remaining icing around the outside of the cake to create a crumb coat.
Place in the fridge for half an hour to set.
Once the cake has set, it is time to turn it into a brain.
Divide the fondant icing into quarters and roll one of them out into a snake about 1cm thick.
Cut the snake in half and then arrange each piece in symmetrical looping designs at the front of each hemisphere of the brain. It is easiest to start at the base of the brain to give the fondant some support from beneath, so it won’t fall off. Make sure that you leave a small gap down the centre of the brain to show the divide between the two hemispheres.
Use two more of the quarters to repeat the above process to cover the outside of the brain.
Take the last quarter and cut it in half. Roll each half into a short, thick sausage and flatten half of each one. These will make up the cerebellum which is a different shape to the rest of the brain. Indent lines along the outside of each of the sections of the cerebellum.
Place the cerebellum onto the serving plate and place the rest of the cake on top (ensuring the cerebellum is at the back).
Mix the jam with the remaining four tablespoons of water to thin it down.
Use a pastry brush to paint the entire outside of the cake with jam to make the brain look moist and fresh. If there are any sections with gaps in the fondant, add a little jam into the gap to make it look like the brain is oozing blood.
This brain cake is truly horrifying to look at and you don’t even need to clean down the serving plate as a little extra ‘blood’ just adds to the effect. The cake is moist and has a light chocolate flavour which works wonderfully well with the tangy cream cheese icing. It is sure to a lot of attention when you bring it into a room or even just have it sitting in the centre of a table when people arrive. The best way to serve it is to cut down the centre of the brain and then serve slices from each side.
I hope you enjoyed the recipe. If you love cake but would rather make one that is a little less terror inspiring, why not treat yourself to a beautiful unicorn cake? It’s ombre on the inside too! Of course, if you are more of a savoury person than sweet, you could always make yourself a big bowl of Laksa. It’s perfect to keep you warm as winter approaches.
Have a good one and I will be back next week with a flavour packed rice dish.
If you have been following this blog for some time, you will have picked up on the fact that I love curry. One thing that I have always wanted to do is create my own curry paste but, unfortunately, I have never had the right equipment. Now things have now changed. This recipe doesn’t require any expensive spice grinders that are only going to be used occasionally, it uses a standard food processor, which is a much more worthwhile investment.
Handmade curry paste is very different from the most available ones you can buy. For starters, it is nowhere near as concentrated. This may seem a bit odd but once you make it, you will realise quite how much water is in the paste which is removed before you purchase it. A curry for two people normally has about 60g of curry paste in it. This recipe feeds four but uses over a cup (250ml) of paste. This excess water must be driven off at the start of the cooking process if you want to extract the best flavours from the spices.
The recipe below is specifically for curry laksa. This differs from asam laksa as it lacks tamarind pulp and includes coconut milk. These differences result in a far creamier, much less sour curry that I am a huge fan of. Laksa is a classic example of fusion cuisine done well. It is believed to have been cooked for Chinese merchants by the women they married as they travelled around the Malay Archipelago (Malaysia, Java and Indonesia). The dish combined the local ingredients, specifically coconut and tamarind, with the noodle dishes that the Chinese merchants bought with them on their travels and from these intermarriages was born the Peranakan culture.
A lot of classic laksa recipes contain both dried and brown shrimp in the curry paste and also use prawns instead of chicken. As someone who doesn’t eat seafood this was rather unfortunate for me, but luckily chicken laksa is relatively popular and isn’t too much of a change from the original sentiment behind the dish. The depth of flavour from the spice combination is phenomenal and I hope you get as much pleasure from this dish as I did.
Curry Laksa with Chicken
Time: 30 minutes
Cost per serving: around £2
For the paste:
3-6 red chilis
5 garlic cloves
2 stalks lemon grass
2 tbsp ground coriander
1 tsp turmeric
1tbsp brown sugar
2 tsp cashew nut butter (2 tbsp nuts or swap for peanut butter)
1 tbsp fish sauce
Juice of one lime
1 tsp oil
1 tbsp oil
2 chicken breasts
400ml low fat coconut milk (this has a slightly milder flavour than the full fat variety)
600ml chicken stock
4 portions noodles
Beansprouts or some other thin, crunchy vegetables (julienne carrots or mangetout both work too)
3 tsp chilli paste (optional)
6 tofu puffs or slices of fried tofu (optional)
Corriander and sliced spring onion to garnish
Place the ingredients for the paste into a food processor and blend until almost smooth. Laksa should have a slightly gritty texture so the paste should still have a few fibres left in it.
Heat the oil in a pan and add the laksa paste. Fry this until it starts to dry out.
Add a quarter of the coconut milk and cook again until the paste starts to dry and the milk begins to crack. (For more information about cracking the milk, see my post on Thai curries).
Pour in the rest of the coconut milk along with the stock. Stir this together and heat until it begins to boil.
Once the soup begins to boil, reduce the heat until it is simmering and then add the chicken to poach in the soup for around 15 minutes.
While the chicken is cooking and if you are using tofu puffs, slice them in half along the diagonal and add them to the soup.
Cook the noodles according to the packet instructions. Drain them and rinse with cold water until the noodles are completely cool to stop them from cooking any more.
Once the chicken is ready, blanch the beansprouts and begin to assemble the dish.
Place a portion of noodles in the centre of each bowl and place a couple of pieces of tofu on top.
Slice the chicken breasts and divvy them up between the bowls laying the chicken down on one side of the noodles
Place the bean sprouts or other vegetables in the centre of the bowl, on the noodles, to give the dish height.
Ladle the soup around the outside of noodles so as not to disturb the vegetables.
Finally, garnish with a small spoon of chilli paste if you like your laksa spicy.
I hope you enjoyed the recipe! The soup is full of flavour and can absolutely be enjoyed without any of the other toppings if you want a light lunch or even just a small starter at the beginning of your meal. The wonderful thing about making your own curry paste is that you can adjust the ingredients to your preferences so the laksa will be perfect every time.
If you like curries, you should definitely check out my recipes for Thai coconut curry and also for my lighter, non-coconut curry too. If, on the other hand, you are looking for something a little sweeter, why not try treating yourself to a beautiful ombre cake? You can even turn it into a unicorn!
Have a good one and I will see you next week with a cake idea that you can prepare for Halloween.
Who doesn’t enjoy a good birthday? The only thing I struggle with is what to get my friends as presents. I always want to get something meaningful that is not single. Sometimes people drop hints, which is fantastically useful, but other times I am stumped. My solution in this scenario is cake. A good cake shows that you have put effort in, you have thought about what they would like flavour wise and can also be made to look beautiful. A good cake will be remembered.
While I was at university I made many birthday cakes. They are great gifts when you are on a budget, as a basic cake can be made for around £10 and will be far better than most things you can buy for that amount in a shop. Birthdays are fun, but birthdays with a homemade cake are just a little bit better. Everyone will enjoy the food more and the overall atmosphere will be just a little bit happier – of course, if you don’t have time to bake something, a bought cake is not going to ruin the day. My view is that if someone provides me with cake, I am going to eat it!
Of course the most important part of a birthday is not the cake, it’s the people. If you are busy with university or work, it can often be hard to find time to meet up with friends but birthdays are a perfect time to come together and celebrate throughout the year. It can be a nice break from the stress of day to day life and regular catch-ups with friends are always good fun.
This week’s cake recipe can obviously be made without the added unicorn features to create a standard ombre cake or, vice versa, you can use the unicorn instructions to turn a normal sponge cake into a beautiful masterpiece. I made this for one of my best friends. She loves rose gold and pink so I went with an internal pink ombre and decorated with a gold horn and pink and purple swirls. You can obviously customise the colour to whatever you fancy – you could even do a rainbow inside!
I hope you enjoy making this cake as much as I did. It was definitely a labour of love (I mean come on, I lined eight tins for this – if that doesn’t show that I was willing to do whatever it took to make this cake amazing, I don’t know what will). Either way, I think a multi-layered, colourful cake is something that everyone should try at some point, even if it is only to say that you have done one, and if you are putting all that effort in then you can easily elevate it to unicorn status with very little extra effort.
Ombre Unicorn Cake
10 oz. unsalted butter
10 oz. sugar
10 oz. self-raising flour or plain flour mixed with 2 ½ tsp baking powder
1 tbsp vanilla extract
For the syrup (optional but prevents the cake from being to dry):
3 tbsp sugar
3 tbsp water
25ml liqueur (optional) – I like to use raspberry
For the Icing:
400g salted butter at room temperature – I find that salted butter gives a much better tasting buttercream as it prevents the icing from being too sickly sweet.
600-650g sifted icing sugar
1 tbsp vanilla extract
Gel food colouring
A small block of fondant icing
Black food dye
Gold lustre dust
A small amount of rosewater or vodka
One wooden dowel (for the centre of the horn)
Two cocktail sticks.
Cream the butter with the sugar and beat until light and fluffy.
Add the vanilla extract and beat again.
Mix in the eggs one at a time followed by a tablespoon of flour.
Once the eggs have been mixed into the rest of the batter, tip in the remaining flour and beat until completely combined.
Finally, add the milk and beat one last time.
Preheat the oven to gas mark 3 (160°C)
Split the cake mix into eight parts and add a small amount of food dye to each one increasing the quantity of dye each time.
Butter and line as many 6 inch baking tins as you have and bake for 18-20 minutes.
While the cakes are baking, place the sugar and water for the syrup into a pan.
Heat and stir until all the sugar has dissolved.
Remove from the heat and stir the liqueur.
To prepare the icing, place the butter into the bowl of a stand mixer fitted with the whisk attachment. Using the whisk instead of the K-beater allows for a much lighter, softer buttercream.
Whisk the butter until it is soft and the colour begins to pale.
Turn the mixer down to its minimum speed and add half of the icing sugar. The slow speed prevents you from covering the entire kitchen in a cloud of sticky sugar.
Once the first batch of icing sugar has been beaten in, add the vanilla extract and turn the mixer to high and whip the icing for another minute to soften it up again.
Turn the mixer back to a slow speed and pour in the rest of the icing sugar.
Slowly beat it in and then return the mixer to a high speed before beating it for five minutes to give an incredibly pale, soft icing. If the icing seems a little stiff, you can always add a tablespoon of milk.
Remove a third of the icing and set it aside for decoration later.
To assemble the cake:
Take the darkest layer of cake, level it and stick it to the cake board with a small amount of icing.
Use a pastry brush (or a teaspoon if you don’t have one) and brush the top of the cake with syrup.
Spread a thin layer of the icing over the cake and repeat with the next darkest layer.
Continue adding layers to the cake until you have the white layer left for the top.
When you place the final layer, place it upside down so that its base becomes the top of the cake providing a flat surface to work on later.
Use the remaining icing that was not set aside to cover the entire cake in a layer of frosting. If you have time, use a small portion to make a crumb coat but otherwise, you can get a smooth, clean layer of icing by being careful.
Take the fondant and remove two balls about an inch across.
Flatten these out and mould them into ear shapes about an inch across and an inch and a half high. Insert the cocktail sticks into the base of each ear.
Roll the remaining fondant out into a long snake making one end thicker than the other.
Starting with the thin end, coil the fondant around the wooden dowel making sure to cover the tip. Leave a good two inches at the base of the dowel for it to stick into the cake to support the horn. Place the horn and the ears onto a tray and set aside to dry for half an hour.
Divide the remaining icing into thirds and colour each of them to your desired colour. I like having a dark version and a light version of the same colour along with a different colour for contrast.
Load the icing into piping bags fitted with star nozzles and pipe rosettes and kisses all over the top of the cake. Decide where you wish the front of the cake to be and pipe a rosette over the edge at the centre of the face.
Use the black food dye and a brush to paint eyes onto the face of the unicorn. I like them to be about two thirds of the way up the cake. It looks very good just to paint on winged eyeliner for the eyes as it shows where they are without being super fiddly to do which can mess up the cake (you only get one chance to do these).
Use the remaining icing to pipe a mane of rosettes and kisses down the side of the cake as if they are hair which is overflowing off the top.
To finish the horn and ears, place a small spoon of the lustre dust into a bowl and add a tiny amount of either vodka or rosewater. Mix this together to make a thick gold paint. It should have the consistency of single cream.
Brush the centre of each ear and the entirety of the horn with this gold paint.
Using a pair of scissors to support the base of the horn (these help with grip as well as preventing the horn sliding down the dowel), place it slightly to the front of the centre of the cake.
Stick the ears into the cake just next to the base of the horn.
Repaint any sections which may have been smudged during transition and voila, you have just finished your ombre unicorn cake!
This cake is a real showstopper and is sure to draw in lots of attention. As the icing prevents you seeing any of the layers inside, no one will expect the colourful interior and you are guaranteed to be remembered by anyone who has the privilege of eating this.