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Solid cheesecake!

I love cheesecake (in fact I love most desserts!) but I never really make them and following my recent attempt I remember why!

I made a vanilla cheesecake recipe from my favourite Jamie Oliver! But made a fatal error and put way way too much cornflour in (confused the tablespoon measurer with one that measures 50ml!!) and made a rock solid topping!

Won’t be doing that again!!

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Practice makes perfect!

Never one to need a real excuse to make a cake, I was provided with the perfect opportunity this weekend as it was my boyfriends birthday.

Also since moving house I’ve struggled with getting the temperature and time combination right for the new oven – I think I’ve now got it nailed – longer than it should be at a lower temperature!!

As I’m getting slightly apprehensive about the wedding cake i’m making in june, i’m taking every opportunity to practice the perfect application of roll on icing! And this birthday was no exception! Standard Victoria sponge recipe with badly cut out birthday lettering (fortunately that won’t be required for the real thing!!)

Picture of the final result below!!

 

Victoria sponge
Ingredients
Cake mixture
5 med eggs
10oz butter
10oz caster sugar
10oz self raising flour

Buttercream
250g icing sugar
125g butter
Vanilla extract

Method
Turn on oven to c180
Grease and line 2 cake tins

Cream butter and sugar until light and fluffy
Add eggs one at a time, folding in.
Fold in flour gradually

Split mixture evenly into the 2 tins leaving a slight dip in the middle of each.

Bake for c.20-30 mins (dependent on your oven!)

To make buttercream
Soften butter then add icing sugar, beat until thoroughly combined.
Add vanilla extract and mix thoroughly.

When golden brown remove from oven. When slightly cooled remove from ribs onto cooling rack.
When completely cold, even off tops of cakes with cake wire or large knife.

Spread raspberry/strawberry (whichever red jam you fancy) on one of the flattened sides and buttercream on the other.

Sandwich together! And enjoy!

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Beef (or Boeuf) Bourguignon

For a few months now (since we watched Julie and Julia  and I was given Mastering the Art of French Cookery for my birthday), my boyfriend has been trying to convince me to make Beef Bourguignon. Not something I have been particulary averse to, just a meal that I thought needed to be consumed whilst it was cold and wintery outside. This weekend gave that opportunity (weather wise and that he was out for the day!)

After consciensiously studying the recipe in the afore-mentioned cookery book, I decided it was too hard, and opted to find another one instead! Using my default recipe finding method (a Google search) I came across a couple that took my fancy. One by Gordon Ramsay from the BBC Good Food website (a great recipe website) but I decided against that when I realised the recipe contained a whole bottle of wine! (if it takes your fancy, you can find it here) and a second recipe from Delia online which I opted to use.

To cut a very long story (3 hours of cooking plus prep time) I made the beef bourguignon and it was, even if I do say so myself, delicious! Served with green beans, Chantenay carrots and sauted potatoes (with thyme and garlic). A perfect Sunday meal 🙂