There are three types of satay sauce that I have come across over the past few years: pure peanut, hoisin based and coconut based. The recipe in this week’s post, as you will see, is clearly the final one from that list. You get a much milder peanut flavour as the coconut milk tones it down a lot and the final sauce is super creamy and fragrant. A good satay shouldn’t be too rich so tamarind and lime juice are added to help cut through the fat from the nuts and coconut milk. The spices add extra flavour and, as always, homemade means that you can choose your heat level.
A true satay will be made with peanuts which are roasted and ground by hand. Few of us actually have time to do this and so the best replacement is peanut butter. While you can use a low quality peanut butter for this recipe, the better the peanut butter, the better the sauce. Good peanut butter doesn’t need extra oil or flavours added, it should be pure, blended peanuts. You will also have the choice of crunchy or smooth peanut butter. I will always choose crunchy. It just gives some extra texture to the dish and you get the peanut flavour from the pieces.
Traditional peanut sauce is from Indonesia – it was first recorded to have been made on Java. It is made by grinding up roasted or fried peanuts with various aromatics and then thinned out with water. Unlike hoisin based satay sauces, both traditional and coconut based ones are not overly sweet or too salty. The balancing of the sweet and salty and richness in a satay sauce can be difficult to achieve but when it works the resulting sauce is wonderful to eat (and to be honest, I would just use a spoon and eat it straight from the jar). Before cooking, the meat used in satay dishes is marinated in a turmeric based sauce which gives the dish its distinctive yellow colour (you may notice that I do not do that in the dish below but you are perfectly welcome to).
The best thing about the coconut based sauce is that you don’t have to use it just on chicken – or any other kind of meat. You can use this as a dipping sauce for raw veg or Vietnamese summer rolls. It is incredibly versatile.
Chicken Satay Curry
Time: 15 minutes
2 chicken breasts
400g peanut butter
400ml coconut milk
Juice of half a lime
2 tbsp soy sauce
3 cloves garlic
1 tsp fresh ginger
1 finely grated medium chilli
1 tsp honey
2 tbsp vegetable oil
Vegetables of your choice: I use bamboo and water chestnuts. You could also use peppers or onion
Optional sauce ingredients: 2 tsp tamarind paste, ½ tsp ground coriander, ½ tsp ground cumin
Thinly slice the chicken and set aside.
Finely chop the onion and two cloves garlic.
Heat the oil in a pan and add the onion.
Sautee until the onion is translucent and then add the garlic. Stir fry for another minute.
Add the chicken and spread it over the pan so it can all cook evenly. Remember to stir regularly.
While the chicken is cooking, whisk together the peanut butter, coconut milk, chilli, lime, honey and honey. Mince the remaining clove of garlic, grate the ginger and add those to the sauce.
After about five minutes, pour the sauce over the chicken and heat until the sauce is bubbling. It will slacken up as the peanut butter melts.
Add the veg and cook for another few minutes to ensure the chicken is fully cooked. Serve with rice and garnish with fresh lime and coriander.
I hope you enjoyed the recipe. The sauce is amazing and can be used for far more than just chicken and it is so easy to make!
Have a good one and I will be back next week with an amazing decorative cake.
Croissants tend to be quite hit and miss when you buy them. In most cases, they are never as good as you remember – too dry, not flaky enough, lacking in ‘yum’ etc. The best way to avoid disappointment is to make them yourself… and it isn’t even that difficult! The main ingredient in making croissants (or any kind of viennoiserie for that matter) is time. The time spent physically making the dough is only about an hour and the rest is just waiting around letting the yeast and the fridge do their thing.
Viennoiserie could be described as the love child of puff pastry, bread and cake. A combination of everything good about baking, it’s a yeasted dough enriched with sugar, fat and egg and is often laminated. Because of this, you end up with the flavour from the yeast, fats and sugar; the flake of a laminated pastry; a rise from the yeast and the laminations in the dough; and a certain softness from the fats and egg which is not present in puff pastry. All in all, fresh viennoiserie is incredible.
The croissant is believed by many to have started life not in France, but in Austria (Vienna to be specific…). Although there is no hard evidence to confirm this, all circumstantial evidence points to the kipferl being the ancestor from which the croissant evolved. These were crescent shaped confections (kipferl meaning “crescent”, hmmmm I wonder what croissant translates as…) which were eaten around Europe. Kipferl are a yeast leavened crescent shaped roll eaten in Austria (there are many varieties around Europe and the Middle East including kifli, kifla, giffel, rogal and rugelach). There are, however, another origin stories for the croissant. One of the more interesting ones is the evolution from the Egyptian dish feteer meshaltet, a layered pastry consisting of thin layers of dough separated by ghee. Specifically, feteer halali was a similarly layered, flaky pastry but was in the shape of a crescent and was around well before the croissant.
However it was originally produced, fresh croissants are a thing of beauty and are very much worth the effort it takes to make them. With a bit of planning, they won’t even be that disruptive to bake. Fillings can be included but I feel that it is worth trying the plain ones before getting clever as if things go wrong, it is always helpful to know which step the problems occurred in. I hope you discover how easy and delicious these can be for yourself – and it doesn’t hurt that they will make your house smell wonderful.
Work time: 60-90 minutes
Rest time: 15-20 hours
For the Viennoiserie dough:
500g plain flour
1 ½ tsp salt
100g cold butter
10g instant yeast
1 large egg (about 60ml)
2 tbsp milk
140 ml water
Optional: food colouring
Optional: 1 egg for egg wash
For the butter block: 250g butter
Cut the butter into cubes and rub into the flour until the mixture resembles fine breadcrumbs.
Make a well in the centre of the flour and butter mix.
Around the edge of the well, tip the salt, sugar and yeast – try to avoid the yeast and salt touching.
Pour the water, milk and egg into the centre of the well.
Mix with a spoon until the dough starts to come together and then knead for about ten minutes until a smooth, shiny dough is formed – it will not be as smooth as bread dough as there is less gluten but it should still be homogenous and slightly bouncy.
Place the dough back into its bowl, cover with clingfilm and leave in the fridge overnight (at least twelve – eighteen hours).
To make the butter block:
Take a piece of greaseproof paper and fold over the edges so a 6”x6” (15cmx15cm) square is formed. DO NOT CUT THE PAPER.
Unfold the paper, place the butter inside the square and refold the paper around it.
Use a rolling pin to pound out the butter until you get an even layer. By folding the paper, you ensure that the butter will end up in the shape you want it to as it will not spread past the folds!
Place the butter back into the fridge for half an hour.
Take 100g of the dough and add a few drops of concentrated food dye. Knead this in, rewrap the coloured dough and place it back into the fridge for later.
Roll out the (remaining, uncoloured) dough until it is a little wider than the butter block and just over twice as long.
Remove the butter from the fridge and lay it at one end of the dough.
Fold the dough over the butter and seal it around the edges to create a package. If you have lots of overhand of dough, feel free to trim it but remember to leave the butter parcel sealed.
Roll out the dough until it is about 6/7mm thick (about ¼ inch).
Fold the ends to the centre and then fold down the central line to create four layers. This is a book fold.
Wrap the dough and let rest in the fridge for at least an hour.
Remove the dough from the fridge and roll out lengthwise until it is the same thickness as before.
This time fold the top third of the dough down and the bottom third up. This is a letter fold.
Refrigerate for another hour.
If you are using the coloured dough:
Roll out the coloured dough until it is the same size as the laminated dough.
Brush any excess flour off it and gently moisten the dough with a little water.
Lay the laminated pastry on top and lightly press down to seal.
Flip the pastry so the colour is on top and ensure there are no air bubbles.
Roll the pastry until it about just over 5mm thick. You want a long oblong of dough with a short side of about 30cm (one foot).
Trim about a cm off the edges to reveal the coloured pastry on top of the laminated dough.
Cut width wise across the pastry to get 6 smaller rectangles.
Cut each of these down the diagonal.
Line two baking sheets with baking parchment.
Take a triangle of dough and lay it coloured side down on the work surface.
Gently stretch it so it is more of an isosceles triangle shape.
Make a 1cm slit in the short side.
Gently tug the edges apart and begin to roll up the dough from the short side to the long.
When it is fully rolled, lay the croissant on the baking sheet with the tip of the original triangle underneath the croissant to make sure that it doesn’t unroll.
Repeat with the rest of the pastry laying no more than 6 croissants on each sheet. Allow them to space to rise!
Optional: Egg wash the croissants now.
Place the sheets into a draft free zone and let rise for two to three hours. I like to use a turned off oven to leave them in because it prevents the croissants drying out. Make sure to remove them from the oven before the next step!
Preheat the oven to gas mark 6 (200°C).
Optional: Egg wash the croissants again. This will make them super shiny.
Bake the croissants for 6 minutes.
Reduce the heat to gas mark 4 (180°C) and bake for another 6 minutes.
Remove from the oven and allow to cool on a wire rack.
These are best served still warm from the oven but can be kept in an airtight container for up to two days before they start to go bad. I would recommend reheating them either in the microwave or for five to ten minutes on your oven’s warm setting if the croissants are any older than that.
Glazing is a great way to get a beautiful result with minimal effort. When made correctly, all that needs to be done is to drizzle the glaze over the top of the cake and suddenly this glorious, shiny dessert appears. Of course, this assumes that the dessert is chilled, the glaze is not too hot and that everything is the correct consistency – if any one of these is not right, the glaze will slip straight off the cake. You don’t want this, it is messy and upsetting (and may or may not have reduced me to tears before). As long as you plan carefully and do everything in the correct order, it is not that hard to make sure that the glaze will stick.
I have two main memories of glazes. One is the first time I made a mirror glaze – it looked incredible although I messed up the proportions of ingredients and ended up with a shiny layer with the consistency of rubber. It was not great. The other memory is of playing Scrabble. This is a popular game in my family and we had started a round with my grandma who, as one does, tried to get the z (worth 10 points) onto a triple word score. There was a significant amount of confusion when she laid the word “EZALG” down on the board happily grabbing herself a large number of points and moving comfortably into the lead. You aren’t allowed to play words back to front in Scrabble but it is always worth a try.
The most famous of the dessert glazes is the Mirror Glaze. Made famous a few years ago by a Russian baker whose photos and videos went viral the mirror glaze gives a shiny, colourful finish to any dessert it is applied to. The shine comes from the mixture of condensed milk with glucose or corn syrup before gelatine is added to help the mixture set on the cake. This is classically used for entremets or other such mousse-based desserts as these can be frozen before the glaze is applied to help it stick. Before this glaze can be used on a cake, the naked cake must first be surrounded by a smooth layer of buttercream which is then set in the fridge, preventing it from melting when the warm glaze is applied.
For those of you who do not eat gelatine, chocolate ganache can also be used to glaze a cake which is what is done in this recipe. The chocolate ganache is drizzled over the cooled cake to give a marbled effect, making every cake decorated like this unique. I hope you enjoy!
Chocolate Raspberry 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
150g jam sugar
250ml double cream
110g unsalted butter (softened)
150g sifted icing sugar
175g dark chocolate
175g milk chocolate
350ml double cream
2 tbsp glucose syrup
Start by making the jam
Place the raspberries and sugar into a saucepan. Heat and stir until the raspberries have broken down and the sugar has dissolved.
Boil for two minutes, stirring regularly to prevent any burning.
Remove from the heat and leave to cool.
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 and pour the hot water over them. Stir until combined.
Cream the butter and caster sugar together in a separate bowl.
Add one egg and a spoon of flour and beat to combine.
Repeat with the 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 this flour is almost fully mixed in, add the rest of the flour and beat again to combine.
Finally, pour in the liquid chocolate from earlier and slowly mix together until you have a smooth, glossy, chocolatey 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.
When the cakes have cooled, make the butter icing to crumb coat the cake with:
Using a whisk attachment, beat the butter until it is light and fluffy.
Add the icing sugar in three batches whisking until each one is fully incorporated before adding the next.
Sift in the cocoa and mix again.
Whisk the cream until it just reaches stiff peaks. Make sure not to over whisk it!
Lightly crush 100g of the raspberries with a fork to break up the shape and fold them through the cream.
Place a layer of cake on a cake board.
Add half of the jam to the cake and spread it out until it is an inch from the outer edge.
Add half the cream and spread it out leaving a quarter inch around the edge.
Place the next layer of cake on top and repeat.
Top with the final layer of cake.
Cover the entire cake in a crumb coat* with the icing. This will be covered with ganache so it doesn’t matter if it isn’t pretty as long as it is smooth. You have to ensure that everything is covered by the icing as any exposed areas are visible on the finished cake.
Let the cake cool in the fridge for several hours before glazing.
*a crumb coat is a thin layer of icing applied directly to the cake’s surface. It is then set in the fridge to hold all of the crumbs in place so any following layers of icing are smooth and clean.
Half an hour before you glaze, place the cake in the freezer so the icing can firm up as much as possible without the cake actually freezing.
Chop the milk chocolate put in a bowl. Do the same with the dark chocolate.
Gently heat the cream with the glucose until just before it starts to boil. You should be able to see steam rising and it will feel hot to the touch. If the cream boils, the ganache can split.
Pour half the cream into each bowl and leave for 90 seconds.
Stir each bowl until a smooth ganache is formed.
Remove the cake from the freezer and place it on a raised surface so the glaze can run off the edges.
Tip half the milk ganache into a jug followed by half the dark ganache.
Add the rest of the milk chocolate ganache followed by the rest of the dark ganache. DO NOT STIR – this is what will create the marbled effect.
Pour the ganache from the jug over the cake drizzling it over the edges if it doesn’t flow over everything evenly.
Lift the cake from the base and gently shake/vibrate it with your hands which will smooth out the ganache.
Let the cake stand for five minutes before using a sharp knife to remove drips from the base of the cake.
Decorate with raspberries and chocolate.
I hope you enjoyed the recipe. This cake is beautiful and sure to wow anyone who sees it. If you love chocolate cake (and also love spiders) be sure to check out my chocolate spider cake with marshmallow webbing or if you are looking for something a little bit more classy, why not try a white chocolate and raspberry tart?
Have a good one and I will be back next week with a stunning circular woven vegetable bread.
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.
Macarons can be the stuff of nightmares. A single streak of unmixed meringue in the batter can cause the entire batch to crack, unsieved ingredients can make the macarons go lumpy and bad luck can ruin an entire tray for even the most competent baker. That being said, if you can master the art of making macarons, you can succeed at almost anything in the kitchen.
One of the most distinctive elements of a macaron is its foot. Observing the foot of a macaron can give you a good indication of how it was made. Both oven temperature and mixing techniques affect its formation. The foot should be even all the way around, either completely vertical or with a light outwards bulge, and have lots of small pockets of similar sizes. If the foot goes over the top of the shell (giving a cracked appearance), your batter is not mixed evenly; if the feet bulge massively outwards and appear as more of a skirt, you have over mixed your batter. If your macarons are consistently not developing feet, allow them to dry longer before baking as the formation of a skin over the top of the shells will encourage rising from the base of the macaron, helping with the formation of the feet. The lack of feet can also indicate that your oven temperature is too low and a skirt can indicate the temperature is too high so I would encourage investing in an oven thermometer if you wish to make macarons semi-regularly.
Everyone’s oven is different and macarons are a very good way to discover where the hot spots in yours are. If a single batch of macarons has very different results across the tray, this indicates that there isn’t great circulation in your oven. If you don’t have a fan oven, there isn’t much you can do about this but you can adapt in the future by removing macarons in hotspots early and then baking the rest for another few minutes.
The classic image of a macaron is a brightly coloured shell with a smooth filling. The colour of the shells is often indicative of the flavour. When it comes to choosing flavours, the list of things you can choose is almost limitless. I have eaten savoury macarons, I have eaten sweet macarons and there are a particularly interesting set of flavours in the middle where the macarons are sweet but use traditionally savoury flavourings. One that I tried whilst baking for this post was a rosemary and olive oil flavoured macaron and it was delicious!
Once you have mastered the basic macaron, you can begin to experiment with different fillings and flavours. Why not use them as decoration on cakes or a dessert? They don’t just have to be a delicacy on their own.
I hope you enjoy baking them and that your macarons come our perfectly every time.
2 egg whites
140g icing sugar
65g ground almonds (or almond flour)
35g granulated or caster sugar
Pinch of salt
Gel food colouring
Flavourings (these could be extracts like vanilla or orange, rose water, cocoa, green tea etc.)
150ml double cream
150g dark chocolate
1 tsp sugar
100ml double cream
200g white chocolate
Place the icing sugar and almonds into the bowl of a food processor and blend for a minute.
Push the mixture through a fine mesh sieve – this step takes time but is important if you want your macarons to have a smooth, glossy top. Once there is only a tablespoon of bigger chunks of almonds left in the sieve, you can discard these and stop. If you would like to make chocolate shells, replace one tablespoon of the mixture with one tablespoon of sifted cocoa. Use the same technique for green tea shells but with two teaspoons of matcha green tea powder instead.
Add the egg whites to the granulated sugar and salt in a separate bowl and whisk with an electric hand beater until a stiff meringue is formed. You should not feel any grains of sugar if you rub a little between your fingers and you should be able to turn the bowl upside down without anything falling out.
If you wish to colour and flavour your macarons, use the tip of a knife to add a small amount of gel colour to the meringue. Do not use liquid food dye as it will make your meringues collapse and will also fade in the oven. If you are using a flavoured extract, add a quarter of a teaspoon to the egg whites and beat it in.
Add half the dry ingredients and fold them in.
Once the first batch of dry ingredients starts to mix in, add the rest and continue to fold. Ensure that you use a spatula to scrape the bottom of the bowl as any unmixed in bits of meringue will cause the macarons to crack.
Macarons are surprising forgiving at this stage. You want to keep as much air in during the folding as you have to knock it out again later to get the mix to the correct consistency and this is easier when you have a lighter mix to start with – it will make sure you don’t over mix the batter.
Once the almonds and icing sugar have been incorporated into the meringue, continue to mix until you reach the right consistency. This is when you can lift some batter on your spoon and as you drop it back into the bowl, you can draw a figure of eight with it without the stream of batter breaking. The batter should be thick but still flow a little, any blobs you make on the surface should slowly ink in over about twenty seconds.
Line a baking tray with parchment paper or a silicone mat.
Pour the batter into a piping bag and pipe circles of batter about an inch and a half (about 4cm) wide leaving at least an inch (2.5) between them.
Lift up the baking tray and bang the base of it onto the surface ten times. Rotate the tray round so the other side can be banged too and repeat the ten bangs. This will remove air bubbles from the macarons which you will see popping on the surface. You can sprinkle the centre of your macaron shells with sprinkles or something related to the flavour to give a more exciting finish.
Place the macarons in a warmish dry place for half an hour to an hour until a skin has formed over the top of them (you can touch the surface of them without it sticking to you). Some people say this step is optional and I have made macarons before without letting them dry and they did work but the best way to work out if it works for you is practice. Make a couple of batches, leave some to dry and place other straight into the oven and see how they come out!
Preheat the oven to 150°C (gas mark 2).
Place the macarons one tray at a time on the top shelf of your oven for twenty minutes or until you can lift one off the tray without it sticking. If they stick a little, just give them another two minutes and try again.
Once the shells are cooked, let them cool on the tray until you can touch them without burning yourself. Peel them off the baking sheet and place the shells onto a wire rack to cool.
To make a ganache filling, heat the cream until almost boiling and pour it over finely chopped chocolate.
Leave for two minutes for the heat of the cream to melt the chocolate and then stir the two together. You can add flavourings of your choice or sugar to the ganache at this point.
Let the ganache cool until it has thickened up to a thick piping consistency and is no longer warm to the touch.
Match up macaron shells of similar sizes in pairs. On one of each pair, pipe a small dollop of ganache and sandwich the two shells together.
Leave the macarons overnight in the fridge so the ganache can set fully and the flavours can meld between the filling and the shells.
Pea soup is fantastic. Its fresh taste and bright colour make for an amazingly summery dish which is light and silky to eat. The additional effort required to strain the soup is most definitely worth it as it results in a smooth, velvety mouth feel; garnishing with a little herb oil (mint, thyme or garlic work best) gives a delicious, restaurant standard dish for very little extra effort.
Peas have been cultivated for almost 7000 years with records of them reaching back to the 5th millennium BCE in Egypt where they grew in the river delta of the Nile. Over the next few thousands of years, peas slowly migrated all over Asia. By the Middle Ages, the pea had made its way to Europe and nowadays they are everywhere.
The legume family, of which peas are a part, has formed a huge part of the human diet for millennia. From soya and broad beans to liquorice and peanuts, legumes permeate our lives and not just in their edible forms. Pernambuco, more commonly known as brazilwood outside of the classical music world, belongs to the same family as the common pea but is one of the most valuable woods on the planet with top end violin bows (which weigh less than 100g) costing thousands if not tens of thousands of pounds. Pernambuco was so in demand that there are currently severe restrictions on the cutting down and exportation of the wood to let the population replenish after years of over-harvesting.
Retuning from that tangent, there are several different species in the fabaceae family which are eaten; one of the most interesting to me is the butterfly pea. This strain is more known for its flowers than the peas it produces as the flowers are a vibrant shade of blue. They are used in teas along with other foods but the most fascinating thing is that the blue dye contained in them is an indicator. When in the presence of an acid (such as lemon juice) the dye turns from a deep blue to a bright pink. As a result of this, the butterfly pea flower has become incredibly popular in molecular gastronomy and in gimmicky drinks such as blue gin which turns a lurid shade of pink when the tonic is added.
The soup recipe below gives a way for the flavour of the pea to shine through. It is very easy to overpower it with stock (a mistake you will make only once) but it is simple to prepare and will wow you and any guests you serve it to. Like any vegetable soup I make, I love to serve it with something bready for dipping. This time, I tried making green onion flatbreads which were delicious but it would probably have been easier to buy some nice sourdough from the local market. I also like to garnish my soups with a little flavoured oil and this time, I infused a little bit of olive oil with garlic and thyme by warming it gently and then letting the oil cool before straining out the solids. The thyme really does lift the soup to the next level!
I hope you like the recipe!
Serves 4 or 5
Prep time: 5 minutes
Cook time: 20 minutes
Cost per portion: around 25p
1 tbsp olive oil
1 large onion
2 large garlic cloves
1 litre weak vegetable stock (make it up to half strength as you don’t want to overpower the taste of the peas)
500g peas (fresh or frozen)
Pinch of sugar
1 teaspoon of chopped fresh thyme (optional)
Salt and pepper
Thinly slice the onion and place into a large pan with the oil.
Add the garlic and sauté for five to eight minutes until the onion goes soft.
Add the stock and bring to the boil.
Once the stock is boiling, pour in the peas and cook for two/three minutes – check the peas to see if they are cooked through.
When the peas are cooked, liquidise in a jug blender or using an immersion (stick) blender.
Strain through a fine metal sieve a cup at a time. Use a spoon to push the blended soup through the sieve and you will be left with a thick mush comprised of the pea skins which can be discarded.
Season with salt and pepper and serve piping hot with bread for dipping.
I hope you enjoyed the recipe. If you like soup, you should check out my recipes for butternut squash, curried parsnip and red pepper and tomato soups or if you would rather have something sweet, check out my recipe for lemon drizzle cake.
Have a good one and I’ll see you next week with a recipe for a delicious apple crumble.
When talking about classic cakes you must not forget to mention the lemon drizzle cake. Classy, sophisticated and packed full of tangy lemon flavour, this cake is sure to make frequent (although possibly short lived) appearances in your house. It freezes magnificently and can be defrosted whilst retaining all of its flavour.
The recipe I present below is far more like a Madeira cake than a Victoria sponge; it has the classic crack along the top and a denser texture which I have found holds up better under the deluge of syrup poured on top. Whilst you want the cake moist, you do not want it soggy and although you could use a standard Victoria sponge recipe for the cake mix (check out how to do that here, just replace the vanilla with some lemon zest), the cake can get a little mushy if there isn’t enough of it to evenly soak up the drizzle. An added benefit of the syrup is that if the edges of the cake dry out a little in the oven, they will absorb more liquid and end up just as soft as the rest of it.
Drizzle cakes are quite “in” at the moment. An appearance on the Great British Bake Off in the signature challenge a several years ago created a significant spike in their popularity as it showed that many variations are possible. I have seen bright purple blueberry drizzle cakes, vivid pink raspberry drizzles and even made a gin and tonic flavoured one. Citrus fruits are the safest way to go as the sharpness of the juice contrasts with the sweetness of the syrup giving a balanced flavour but as long as you make sure your drizzle is suitably tart, you should be fine.
Everyone says that their recipe is the best; theirs gives the most interesting and moistest results however yet again, the recipe I use is very similar to the one my mum uses when she bakes lemon drizzle cake and I have never found one that can compare. There is no sugar crust on the top and the syrup gets all the way through the entire cake thanks to the holes poked in before the drizzling commences – which must be done while the cake is hot! This results in a very even spread of syrup with a little more around the edges (but who is going to complain about cake with extra flavour?) Although they are traditionally baked in loaf tins, I like to make mine in a Bundt tin as it gives a beautiful shape to the cake and makes it particularly easy to portion out. It also allows me to turn the cake out onto a plate and give it a thick lemon glaze which does not sink in and gives the cake an appealing finish.
I like to eat my cake with a nice cup of tea during a work break or after a good meal. Let me know when you like to eat your cake be that as a treat or just whenever you possibly can – which is totally understandable and relatable.
Enjoy the recipe.
Lemon Drizzle Cake
Prep time: 20 minutes
Cook time: 45 minutes
8 oz. (225g) butter
8 oz. (225g) sugar
12 oz. (337g) self-raising flour (or plain flour with 3 tsp baking powder)
60 ml milk
Zest of 3 lemons
For the drizzle:
Juice of 3 lemons
4 oz. (112g) icing sugar
2 tbsp. Water
Preheat the oven to gas mark 4.
Grease the Bundt tin and line with flour – or use two loaf tins.
Beat the butter and sugar together until light and fluffy.
Add the lemon zest and beat again to incorporate.
Add the eggs one at a time with a tablespoon of flour after each to prevent the mix from curdling.
Add the rest of flour and beat until combined.
Pour the mix into the tin(s) and spread out to an even layer. Give the tin a few bashes on the base by lightly dropping it onto a countertop to remove any air bubbles.
Bake for 45 minutes. If the top starts to brown too much, cover it with foil to prevent it from burning.
Remove the cake(s) from the oven and leave in the tins to start to cool.
Once the cakes have been removed from the oven, heat the drizzle ingredients until a clear liquid is formed.
Use a skewer to make lots of small holes all over the cake(s) ensuring that the holes go all the way to the base.
Slowly spoon the hot syrup over the top of the cake and let it be absorbed. If you are using a silicone mould, you can pull it away from the edges of the cake to let the syrup get all the way to the base.
Leave the cake(s) in the tins to cool.
Remove the cake(s) from the tin(s) and serve.
If you fancy, you can always garnish the cake with candied peel or a thick lemon glace icing (made from sifted icing sugar and a small amount of lemon juice).
This cake goes amazingly well with all sorts of tea and is super moreish. The moist crumb is quite dense but doesn’t go soggy resulting a cake that is both flavourful and a wonderful texture.
For another treat that goes fantastically well with a cup of tea, check out how to make my fluffy buttermilk scones or if you are looking for something a little more savoury, why not make yourself a hearty chicken pie?
Have a good one and I’ll be back next week with another recipe for a delicious soup – though this one is a little bit more summery!