Uncategorized

Confetti Cake

Always keen to try new cake recipes, I saw a recipe in Stylist I think  for Confetti Cake (sounds way more complicated than it actually is) which is basically a standard sponge cake with hundreds and thousands mixed in which melt whilst being baked and create multi-coloured speckles within the sponge.

Just before Christmas I wanted to take a cake into work as a bit of an end of year celebration and the confetti cake fitted the bill.

To complicate things further I decided to make a 3 layer cake (easier said than done when you only have 2 cake tins!)

It looked pretty awesome (even if I do say so myself) and the feedback from the office was pretty good.

Confetti cake

 

Recipe below:

Sponge
8 free range eggs
16oz margarine
16oz caster sugar
16oz self raising flour
a couple of tablespoons of hundreds and thousands

Cream cheese frosting
600g icing sugar, sifted
100g unsalted butter, at room temperature
250g cream cheese, cold

Method
Preheat over to 180
Grease and line the tins

Cake
Cream butter and sugar together until light and fluffy. Add eggs one by one (adding some flour if the eggs start to curdle). Once all eggs are added, gradually add the flour and mix until light and fluffy.
Add the 100’s and 1000’s and softly incorporate into mixture.

Transfer to tins and bake for c.20 mins.

Icing
– Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
– Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.
– Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

Once cakes are thoroughly cooled, trim to ensure the surfaces are flat and apply frosting.

Advertisements
Uncategorized

A disappointing experience

As an avid reader of Giles Coren’s restaurant reviews in The Times when he reviewed Gymkhana which such enthusiasm and claimed to have been something like 3 times in 10 days we decided we had to go and try this restaurant.

The closest Friday night reservation was 3 months away but we booked anyway.

Lots of reviewing the website and re-reading the reviews ensued over the coming weeks and the day in question crept closer and closer with increasing excitement…

So the day arrives, the restaurant itself if modestly decorated from the outside and as we walk through the door we are greeted by the most amazing smell of food!

We ordered from the starter and mains menu and waited in earnest.

When our starters arrived we were not disappointed. We selected the Kid Goat Methi Keema, Salli, Pao (spiced goat mince and a sweet, brioche style roll) and Potato Chat, Chickpeas, Tamarind, Sev (a crispy spiced potato dish that I really struggle to describe!)
Both delicious dishes and I’d very happily eat them again!

Our mains were not so successful, we selected:
-Butter, Pepper, Garlic Crab
-Kasoori Chicken Tikka, Sprouting Moong Kachumber
-Lasooni Wild Tiger Prawns, Red Pepper Chutney
-basmati rice
-bread basket

All the dishes were well cooked (except the bread which was overly toasted) but non of if jumped out as amazing food. The crab was overly seasoned and way too buttery – crab is flavoursome enough and didn’t need it, the chicken and prawns were surprisingly bland…

Maybe I’m spoiled by living near an amazing Indian restaurant (Chez Mumtaj) but I just wasn’t that impressed… And it wasn’t cheap so I don’t think I’ll be going back… Well not for the food – they did serve a delicious desert wine Tokay Rotleibel Vendanges Tardives (Domaine Rolly-Gassmann, France) which I may well go back for 😉

Uncategorized

An Indian Feast!

This weekend, I trialled some more recipes from Rick Steins India cook book.

For those who didn’t see it, Rick travelled round India sampling home and restaurant cooking and recreated his favourite dishes – unsurprisingly many of them featured fish!!

It made me want to get rid of the jars of curry sauce I have come to rely on, and start making curries from scratch – this weekend was my second attempt, and this time I decided to take on 2 dishes, Red Chilli Lamb and my take on Sag Paneer which didn’t actually include any Paneer as I am not a big fan!

The thing I have found with all the recipes are they are nowhere near as time consuming as you think they might be – and these were no different. Straightforward, and simple, tasty food – I am definitely keen to keep on expanding my repertoire of Indian food.

Recipes to follow!

Indian feast