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!
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.
Blue food. The very notion conjures up thoughts of sweets and food colouring – neither of which are particularly appealing. This reaction most likely arises from the fact that there are almost no naturally blue foods so eating something with such an unnatural colour can be a little unsettling. The closest that nature comes to presenting us with blue food are the butterfly pea flower (which isn’t eaten itself, just used for its dye) and purple plants.
Most naturally occurring purple foods contain the indicator anthocyanin. This is what gives red cabbage, blueberries, blackberries, purple sweet potato and even black rice their colour. Anthocyanins are red in acidic solutions and dark purple and blue in more neutral ones. The colourful nature of anthocyanins has lead to their popularity among chefs who like to employ a bit of pageantry in their cooking. With only a few drops of vinegar or lemon juice, food and drink can be made to change colour in front of the consumer’s eyes leading to an exciting meal (which can also cost a lot of money).
The purple sweet potato has a vibrant purple colour which stems from the high concentration of anthocyanins in its flesh. When boiled, the colour darkens, becoming closer to navy blue, as boiling water is slightly more acidic than cold water and the indicator in the sweet potato reacts accordingly. As a result, the majority of recipes using purple sweet potatoes will tell you to bake the potato and then scoop out the cooked flesh, as this way none of the colour is lost. You also don’t lose any of the flavour which is important as there are a lot of subtle undertones which can be easy to miss if all the taste is cooked out of the potato. As they have such a sweet flavour, purple sweet potatoes are commonly used in desserts and not savoury dishes. Cakes, tarts, swiss rolls and even bubble tea have all benefitted from the taste and colour of purple sweet potatoes and, because of this, the sweet potato has become one of the most versatile ingredients you can use.
The recipe below can of course be made with normal orange sweet potato or even with white sweet potatoes if you can get your hands on them. I imagine a small trio of soups, one with each of the different potatoes, would be both visually and gustatorily fantastic – though I’m sure that the contestants on Come Dine With Me would say that it’s still too simple, even with the homemade bread that you spent the day baking. Either way, the soup is delicious and I hope you like it as much as I did.
Purple Sweet Potato and Coconut soup
Time: 45 minutes
Cost per portion: around 35p
2 large purple sweet potatoes
2 medium onions
3 cloves garlic
2 tbsp chopped ginger
1 medium spicy chilli
400ml coconut milk
500-750ml vegetable stock
3 tbsp vegetable oil
Chop the potatoes into quarters lengthwise, place onto a baking tray and drizzle with two tablespoons of the oil.
Bake for half an hour at gas mark 6.
While the potatoes are baking, dice the onion. This doesn’t have to be super fine as the soup will be blended later.
Place the onion into a pan with the remaining oil and saute until it is translucent.
Roughly chop the garlic and chilli and add them to the onions along with the ginger.
Fry until the garlic and ginger become fragrant and then add the coconut milk and 500ml of the vegetable stock.
Once the mix is boiling, reduce the heat and simmer the soup until the potatoes finish cooking in the oven.
Remove the potatoes from the oven and let them rest for a few minutes until you can touch them without burning yourself.
Peel off the skins which should have released during cooking.
Chop the potato into chunks and add it to the soup – if it is not quite soft yet, let it simmer in the soup for five minutes or so.
Using a stick blender, blend the soup until it is smooth.
Slowly add the remaining stock until the soup reaches the desired consistency. I like it to be thick enough to coat a spoon – similar to the thickness of double cream.
This soup is really filling and really tasty so it will go a long way. It’s also super vibrant and, if you make it with purple sweet potatoes its colour is phenomenal. Extra portions shouldn’t be an issue as the soup freezes well so you can just grab a portion and whack it in the microwave for a quick meal.
I hope you enjoyed the recipe, if you are a fan of soups, you should definitely check out my curried sweet potato soup or my butternut squash soup. If you are looking for something a little bit sweeter, why not treat yourself and make a honey cake?
Have a good one and I will see you next week with a recipe for an amazing unicorn cake.
If I were to have to choose a last meal, fresh bagels with smoked salmon and cream cheese would definitely be in the final shortlist. There is something about fresh bagels that no other bread comes close to matching; they are simply divine. A tiny bit of crunch on the outside and a chewy, satisfying filling make bagels some of the most delicious baked goods you can get.
Originating in Krakow, Poland, bagels have been around for just over 400 years. The name was derived from the Yiddish word beygal from the original German word beugel meaning bracelet, reflecting the shape of the bread. The ring shape not only helped with an even bake but also provided bakers with a way to promote their goods as the bagels could be threaded onto string or dowels for display in shop windows. Bagels were bought to England by Jewish immigrants and the Brick Lane district in London has been known for its fantastic bagel shops since the middle of the 19th century. In the early 20th century, bagels made their way to America. Introduced by Polish Jews leaving Europe, bagels didn’t really become popular until towards the end of the 20th century when the Bagel Bakers Local 338 (a local trade union which controlled the making of bagels) came to an end after the invention of the Thompson Bagel Machine which could make bagels far faster than humans.
Ignoring all the differences in toppings and flours, there are two distinct types of bagel which are separated by their method of cooking: the boiled bagel and the steamed bagel. Bagels are traditionally boiled which is what gives them their classic appearance, texture and taste but for mass production, the steam bagel was far easier. By removing the need to boil the dough, the speed of production was massively increased allowing steam bagels to be created in numbers much greater than bagels produced the traditional way. The injection of steam into the oven creates the smooth, glossy finish that most readily available bagels have and gives them a far lighter, fluffier texture.
The recipe below is for boiled bagels. They are definitely a little bit more work than steamed ones but really, they don’t take very much longer than plaiting a loaf of bread or even super artistic scoring. I hope you enjoy making them as they are great to break out for guests or even if you just want to treat yourself a little.
Prep time: 30 mins
Rising time: 90 minutes
Cook time: 20-25 minutes
Total time: around 2 hours 30 minutes
500g strong white flour
1 sachet (7g) instant yeast
1 tbsp sugar plus 3tbsp for the boiling later
Place the flour, salt, yeast and one tablespoon of sugar into a bowl.
Add the water and stir until everything starts coming together.
Turn out onto a surface an knead the dough until it is smooth and elastic – around 10 minutes.
Place the dough back into the bowl and leave to rise for 90 minutes or until doubled in size.
Preheat the oven to gas mark 7 (210°C).
Heat a large pan of water and add the remaining three tablespoons of sugar to it.
Split the dough into eight pieces and roll them into balls.
Using the end of a wooden spoon or one of your fingers, poke a hole in the centre of each dough ball.
Stretch the dough until the hole is around three centimetres across. A common way of doing this is by spinning the dough around the handle of a wooden spoon.
Once the water is boiling, add the bagels a few at a time (no more than three or four) and boil with the lid on for 90 seconds or until a skin has formed.
Use a slotted spoon to remove the bagels and place them onto a lined baking tray before repeating this with the rest of the bagels.
Bake the bagels for 22 minutes until golden brown and the base sounds hollow when tapped.
Let the bagels cool before cutting as they retain heat incredibly well and whilst delicious, they are not worth burning yourself for!
I hope you enjoyed the recipe. If you love making bread, why not try out some vibrant, artisanal, vegetable bread or if you are looking for something a little bit more savoury, why not treat yourself to a butternut squash and sweet potato crumble? It’s easy to make, vegetarian and packed full of flavour.
Have a good one and I will be back next week with a soup recipe which will keep you warm as winter approaches.
One of the best things about cooking is how easily most mistakes can be rectified. A good sauce can cover up a multitude of sins and, in many cases, is the reason a dish tastes so good. They provide a way to add flavour to food without having to do too much extra cooking; they can save a piece of meat that has been a little overcooked by reintroducing moisture; and of course they can make or break the balance of a dish.
This recipe is based on one of the five “mother” sauces of French cooking – the béchamel. White sauces like this are cooked by making a roux from flour and butter and then adding milk to thin it down to the desired consistency. Personally, I like the cheat’s version where you whisk the flour into the milk so it is no longer clumpy, add the butter and then heat the sauce until it thickens. The cheat’s method is incredibly useful for a basic béchamel with no added frills as it avoids any problems of the roux burning. A true béchamel presents an extra chance for flavour – you can infuse the milk with herbs, spices and other tastes before you add it, giving another dimension to the dish.
The béchamel sauce did not actually originate in France. It was bought over in the early 1500s from Tuscany, Italy. Known as the Salsa Colla (or “glue sauce”) because of its gummy consistency, the sauce was altered from its base components of flour, butter and milk by adding stock and cream. This action not only added a lot of flavour, but changed the sauce from a béchamel to a velouté – one of the other five base sauces. The three other sauces that I haven’t mentioned yet are the espagnole – a brown roux based sauce with dark veal stock instead of milk, the hollandaise – made by emulsifying butter and egg yolks with a little vinegar and the sauce tomate – a basic tomato sauce. The velouté is like a cross between the béchamel and the espagnole, a light roux is made and then stock is added to thin it down. The sauce is then thickened again using cream and egg yolks to give a velvety mouth feel.
In the recipe below, I use a Mornay sauce – a term I only learnt when researching for this post. This sauce is almost identical to the béchamel except it includes grated cheese, traditionally gruyère, which is melted into the base white sauce. The Mornay is used in most recipes for macaroni and cheese – although in my recipe, I am pretty sure that there is more cheese than anything else – and in the same vein, I am using it here inside the crumble to add moisture and flavour instead of pouring it over the top of the finished product.
This recipe is a great dinner to prep ahead of time and also keeps well in the fridge which is ideal as leftovers mean less cooking the next day! You can tailor the vegetables in the base to your favourites or even just change them every now and then to keep the food interesting. I love this and I hope you do too.
Butternut Squash and Sweet Potato Crumble
Prep time: 45 minutes
Cook time: 45-60 minutes
Cost per portion: around 75p
200g butternut squash – cut into small cubes (around one or two centimetres)
200g sweet potato – cut into small cubes (a lot of supermarkets sell prebagged mixes of butternut squash and sweet potato; if you prefer, you can just use one of these instead of cutting your own veg. It saves a lot of time)
1 medium onion
100-150g grated cheddar cheese
Salt and pepper
For the crumble
35g porridge oats
60g grated fresh parmesan
3 grinds of pepper
Melt 25g of butter in a pan.
Finely dice the onion and fry it in the butter for a few minutes until it turns translucent.
Add the sweet potato and butternut squash and pan roast for around ten minutes. Stir it every few minutes to ensure the vegetables are evenly heated and the ones at the base don’t burn.
Pour the vegetables into an oven proof dish.
Put the milk and flour in a pan (you can use the one which the veg was cooked in to avoid extra washing up).
Use a whisk to mix them together to avoid any lumps of flour.
Add the remaining 25g of butter to the sauce mix and gently heat whilst whisking continuously.
After a few minutes, the sauce will begin to thicken as the flour cooks.
Once the sauce has thickened up and is beginning to bubble, remove it from the heat and stir through the grated cheese, pepper and a little salt (to taste). You want to let the latent heat of the sauce melt the cheese as melting it over the stove will cause the cheese to go stringy.
When you can no longer see anymore cheese in the pan, pour the sauce over the vegetables and stir them together in the oven dish.
For the crumble, rub the butter into the flour.
Stir through the rest of the ingredients and then pour the crumble over the vegetable mix.
Preheat the oven to gas mark 6 (200°C).
Bake the crumble for 45 minutes or up to an hour for an extra crispy crumble. If the crumble starts to turn too dark, cover the top with foil and continue to cook.
This crumble is stunningly good and can be prepared ahead of time. Just pop it in the oven an hour before you wish to eat and relax!
If you liked this, you should definitely check out my recipe for macaroni and cheese or if you are looking for something a bit more on the sweet side, why not treat yourself to a delicious honey cake?
Have a good one and I will be back next week for a delicious bread recipe.