Chocolate meringues

May 24, 2013May 24, 2013Posted in Cakes and biscuits, Puddings and desserts, RecipesTagged Aga, bbc good food, chocolate, egg, egg white, meringue2 Comments

One of my many and varied jobs at the moment is editing a magazine called Manna. I’m thoroughly enjoying working on the summer issue as the theme is Food & Farming, which means I get to talk to people across Somerset who are involved in producing our food.

One of the highlights so far has been interviewing an incredibly inspiring farmer called Anita near Clevedon in North Somerset. We chatted solidly for three hours about the rewards and challenges of running a farm while bringing up a family, stopping only when her husband popped into the kitchen to let us know one of the cows was calfing and to see if I’d like to take some action photos. Of course I jumped at the chance and I very nearly blubbed when the gorgeous little heifer came into the world.

As well as the herd of dairy cows, Anita also has free-range poultry. At the end of the interview she insisted I take away with me a huge tray of eggs. I loved the fact they were all sizes and colours. These are the ‘imperfect’ ones the supermarkets won’t take.

While we do appreciate eggs in our house, we’d have been hard pushed to get through this little lot, so I shared them with my good friend Sarah. We’ve been enjoying more than our usual quota of eggy breakfasts and I’ve made a batch of lemon curd. But of course, we also had to make meringues.

I’d seen a recipe for chocolate meringues on the BBC Good Food website and have been meaning to give them a try, so here was the perfect opportunity. Mine turned out nowhere near as neat and pretty but they tasted just the ticket; light and crispy and a little bit chewy. The plain chocolate also stops them from becoming overly sweet. Which means you can easily much your way through quite a few in one sitting.

The original recipe suggests you put all the meringue mixture into a piping bag and then “make a hole in the mixture all the way to the funnel tip. Pour the chocolate into the hole.” I don’t have the most delicate of touches admittedly, but I just couldn’t pull this off, even after several attempts. So instead I simply layered the meringue and the chocolate in the bag, which worked OK. If you can get it to work, please come back and tell me how you did it!

Next time I make them, I think I might try adding some chopped nuts to the chocolate. And maybe sandwich them together with some whipped cream for an indulgent dessert…

Chocolate meringues

This is a recipe I adapted for the Aga. For a conventional oven, take a look at the original recipe on BBC Good Food.

100g dark chocolate
4 egg whites
1 tbsp lemon juice
200g caster sugar

Break the chocolate into small pieces and place in a small bowl. Microwave on a low setting for a minute and then stir. Repeat again for another minute and so on, until the chocolate has just melted. Allow to cool a little while you move on to the eggs.

In a clean, large bowl add a tablespoonful of lemon juice to your egg whites and whisk until they form stiff peaks. Then add a tablespoonful of caster sugar and whisk it in, then whisk in another and repeat until you’ve worked in all the sugar. Your meringue will now be looking sumptuously thick and glossy.

Line a couple of baking sheets with greaseproof paper.

Spoon a little meringue into a piping bag and then pour in a little chocolate. Keep alternating until you’ve filled the bag. Pipe meringues onto the baking sheets about 4-5cm across, taking care to space them well. Keep going until you’ve used all your meringue mixture. Depending on how big your piping bag is, you may need to refill once or twice.

Start by baking the meringues at the top of the roasting oven for 5 minutes and then transfer to the bottom oven for 40-50 minutes. Check every now and again as you don’t want them too crunchy. I think they’re perfect when they’re still a little chewy.

Spiced rhubarb and lemon sorbet with cinnamon cookies

May 14, 2013Posted in Cakes and biscuits, Competitions and challenges, Puddings and desserts, RecipesTagged cinnamon, cookie, lemon, oat, recipes for life, Ren Behan, rhubarb, simple and in season, sorbet, spice, star anise, sultana, swallow charity9 Comments

“Rhubarb. Rhubarb. Rhubarb.”

“Rhubarb. Rhubarb. Rhu-barb!”

“Rhubarb?”

“Rhubarb!”

Back in the day, when I was a young thespian-type, this is the noise you’d hear coming from all us extras on stage attempting to emulate the murmur of chit-chat. And it’s exactly how Twitter and the wider blogosphere sound right now. Yes, it’s rhubarb season and recipes and conversations about rhubarb abound. Oh, and of course, there are quite a few mentions of

“Asparagus?”

and the occasional

“Wild garlic….”

and perhaps a slightly hopeful

“Strawwwwwwwberry!”

I’m partly to blame of course for the fascination in all things rhubarb, as this tart and tasty perennial is one of the three set ingredients for May’s Recipes for Life challenge I’m hosting, together with lemon and spice. We’ve already seen some delicious rhubarb recipes entered, from ice cream and fools to scones and muffins – you can take a look at all the entries submitted so far here.

This fragrantly spicy rhubarb and lemon sorbet is my second entry. It’s incredibly simple and absolutely delicious, and so ideal for Recipes for Life, as we’re trying to come up with a selection of easy recipes for SWALLOW members, all adults with learning difficulties, to prepare during their cookery lessons and ultimately to feature in a charity cookbook.

I served my sorbet with an oaty sultana and cinnamon cookie on the side; a perfectly crunchy, slightly chewy biscuit with which to scoop up your sorbet.

Spiced rhubarb and lemon sorbet

250g rhubarb, washed and trimmed and cut into 5cm chunks
110g caster sugar
Zest of 1 lemon
Juice of ½ a lemon
75ml water
1 star anise
Half a cinnamon stick

Place the rhubarb, caster sugar, lemon zest and juice, water and spices in a saucepan and cook over a gentle heat for around 10 to 15 minutes until soft.

Leave to cool. Remove the star anise and cinnamon stick, and then blend the rhubarb in a liquidizer until smooth.

Pour into in an air-tight container and place in the freezer. Give it a good stir every hour or so to prevent ice crystals forming. Keep doing this until the sorbet is set, which will take around four hours. If you have an ice cream maker, which I don’t – sadly – then I guess it’s even easier and you can leave it to churn itself.

Serve your sorbet with an oat cookie on the side…

Cinnamon oat cookies

125g butter
200g caster sugar
1 egg, lightly beaten
150g rolled oats
125g plain flour
Pinch of salt
¼ tsp bicarbonate of soda
½ tsp ground cinnamon
75g sultanas

Preheat the oven to 180°C/gas mark 4. Grease and line two baking trays with baking parchment.

Put the butter in a large saucepan and melt over a low heat. Remove from the heat, add the sugar and combine well.

Add the beaten egg and mix it in. Next add the oats, flour, salt, bicarbonate of soda, cinnamon and sultanas and mix it all together thoroughly.

Use a tablespoon to spoon the cookie mixture onto the baking trays, making sure they are spaced out well. Squish the mixture flat with your fingers.

Bake the cookies in the oven for around 15 minutes until golden. Leave to cool for a few minutes on the tray before removing to a wire rack to cool completely. Stored in an air-tight, they’ll keep for up to five days. As if they’ll get the chance!

I’m entering this sorbet into May’s Recipes for Life challenge, as well as Ren Behan’s wonderful Simple and in Season community blog event, where I think you may find a fair few rhubarb recipes this month!

Drop scones

April 15, 2013Posted in Cakes and biscuits, Puddings and desserts, Recipes, VegetarianTagged Aga, breakfast, drop scone, Mary Berry, pancake, scotch pancake, teatime5 Comments

One of the best things about owning an Aga is being able to cook drop scones at the drop of a hat. Of course you don’t need an Aga to make drop scones, a frying pan will do, but there is something so very satisfying about making them direct on the hot plate itself, which of course is always hot and ready to go.

These drop scones are incredibly easy and take literally minutes to prepare. They’re just as good for a teatime treat as they are a weekend breakfast, and the children adore them.

The recipe I use here is from The Aga Book by Aga supremo Mary Berry, although she calls hers Scotch pancakes.

Drop scones

Makes around 20

100g self-raising flour
25g caster sugar
1 egg, beaten
150ml milk
Sunflower or vegetable oil for greasing.

Place the flour and sugar in a large bowl. Make a well in the middle and pour in the egg and half the milk. Mix well until it forms a thick batter and then mix in the rest of the milk.

Lightly grease the Aga simmering plate with a little oil, or grease a frying pan and place over a medium heat. When the fat is hot, use a tablespoon to carefully spoon the batter onto the plate or pan, spacing well apart. Cook for only around 30 seconds until tiny bubbles form on the surface, then use a spatula to turn them over. Cook again on the other side for another 30 seconds until golden brown.

Keep the drop scones warm until you’ve worked through all the batter and serve with whatever takes your fancy. We like ours with berries and either honey or golden syrup, or you might prefer a little butter and jam.

Bye bye baby: a birthday party and chocolate cake for my five-year-old

March 25, 2013Posted in Cakes and biscuits, RecipesTagged birthday, cake, celebration, children, chocolate, cream, Jamie Oliver, party, raspberries, the return of the naked chef9 Comments

My youngest turned five today. While of course I’m brimming with maternal joy and have loved sharing every moment of her anticipation in the run up and bubbling over of excitement on the day, my emotions are also tinged with a touch of sadness. It feels like my little baby is growing up too fast. When she was four I could just about get away with thinking of her as big toddler. But now she’s five, she’s a proper little girl. Bye bye baby.

We celebrated Mia’s birthday on Saturday with a party. It was a small do at the house with a handful of school friends from her reception class; quite an old-fashioned party really, without any party entertainers, bouncy castles or spectacular cake sculptures.

The highlights of our party were simple delights: playing with balloons, a messy chocolate cake covered in hundreds and thousands, fizzy flying saucers, old school games like pass-the-parcel and musical bumps, getting gluey making Easter bonnets, telling fart and poo and bottom jokes while gobbling chipolatas and party rings, and playing a new game we invented called pin-the-nose-on-the-Mia. Turning five is lots of fun!

The chocolate birthday cake is very easy to make, especially if, like me, you’re not a natural-born baker. It’s the kind of cake that actually looks better if it’s not too perfect. Fill it with whipped cream and your child’s favourite soft fruit – we went with raspberries. Pour over the icing and cover liberally with sprinkles, Buttons, Smarties or whatever your little one’s favourite happens to be – this also happens to be the perfect way to disguise any imperfections.

The end result is a celebration cake fit for a five-year-old. It’s a tried-and-tested party cake recipe from one of Jamie Oliver’s early cookbooks, The Return of the Naked Chef. I first made it when my oldest daughter turned one, and have been baking it ever since.

Chocolate birthday cake

3 tbsp cocoa powder
200g caster sugar
200g soft butter
3 eggs
200g self-raising flour, sifted
1 tsp baking powder
2 tbsp flaked almonds
200ml double cream
1 tbsp icing sugar
2 large handfuls raspberries (or any soft fruit of your choice)

For the chocolate icing

100g butter
100g cooking chocolate
100g icing sugar
3 tbsp milk

Decorations – hundreds and thousands, Smarties, Buttons or the like

Preheat the oven to 180°C/gas mark 4. Grease and line the base of two 20cm cake tins with baking parchment.

In a cup mix the cocoa with 4 tablespoons of boiling water until smooth.

In a large bowl, beat the sugar and butter until light and fluffy. Add the cocoa mixture, eggs, flour and baking powder and mix well. Fold in the almonds.

Split the mixture between the two cake tins and bake for 20 to 25 minutes in the oven. The cakes are ready when an inserted skewer comes out clean. Allow to cool before removing the cakes from the tins.

To make the chocolate icing, place the butter, chocolate, icing sugar and milk into a bowl and place over gently simmering water in a pan. Stir until it’s all melted and blended together. Allow to cool a little.

Whip the double cream until it forms soft peaks and sweeten with icing sugar.

Remove the baking parchment from both cakes. Place one a wire rack, over kitchen towel or newspaper, and spread the whipped cream over the top, almost to the edge. Scatter the raspberries on top.

Place the second sponge on top and press down. Drizzle the chocolate icing over the top – you’ll be glad of the kitchen towel or newspaper at this point as the chocolate drips and gloops everywhere. Decorate with your chosen treats. Leave the icing to set before adding the candles and serving to your young birthday girl or boy and their party guests.

A squidgy malt loaf for Mothering Sunday

March 8, 2013March 9, 2013Posted in Cakes and biscuits, RecipesTagged blueberries, cranberries, figs, malt loaf, mother's day, mothering sunday, soreen, sultanas11 Comments

Last year I featured on the blog some pretty little pistachio scones for Mothering Sunday. Only problem was my own Mum was at home in Spain at the time, so she didn’t actually get to sample them until she got around to baking a batch for herself from my recipe.

When Mum was over from Spain last weekend, I baked a super squidgy malt loaf which she really, really enjoyed, and so it feels appropriate this is the recipe I post this year as my Mother’s Day offering. One I’ve actually managed to bake for my own mother.

Malt loaf was always a favourite when I was a kid. Never homemade of course but the variety made by that well-known brand in the bright yellow packaging. My other favourites as a kid in the eighties included that uber-sweet Jamaica ginger cake and those sponge puddings in a tin. As you can see, not a lot of baking went on in our house. Both my Mum and I discovered the joys of baking later in life…

I found myself reminiscing about malt loaf a few weeks ago, wondering how a homemade version would compare to shop-bought. Sometimes there’s no point messing with something you already love. But I figured with malt loaf there was potential, and it turns out I was right. You can add loads more fruit to a malt loaf you bake yourself (I majored with big, fat pieces of gooey dried fig but you can go with whatever you fancy) and you can up the sticky-squidgy levels with lashings of malt extract and treacle. The children ate theirs as it came, but Mum and I enjoyed ours with a thick spread of butter. Heavenly.

Squidgy malt loaf

sunflower oil, for greasing the tin
75ml hot black tea – I used Redbush tea
90g malt extract, plus a little extra for the glaze
20g black treacle
25g demerara sugar
50g sultanas
50 dried figs, chopped into small pieces
25g dried cranberries
25g dried blueberries
1 egg, beaten
125g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda

Preheat the oven to 150°C/gas mark 2.

Grease and line a 450g/1lb loaf tin with baking paper.

In a large bowl, mix the hot tea with the malt extract, black treacle, demerara sugar, sultanas, figs, cranberries and blueberries. Next add the egg and combine well.

Add the flour, baking powder and bicarbonate of soda and mix thoroughly.

Pour into the loaf tin and bake for around 50 minutes until fairly firm and slightly risen.

Leave to cool a little on a wire rack for 10 minutes and then brush the top with a little more malt extract. Then leave to cool completely before removing from the tin.

Store in an airtight container for up to five days. The malt loaf will get progressively stickier and squidgier. If it lasts that long before getting gobbled up.

Spicy chocolate and beetroot cake

February 18, 2013October 25, 2016Posted in Cakes and biscuits, Puddings and desserts, RecipesTagged Abel and Cole, beetroot, cake, cardamom, chocolate, cream cheese, ginger, mascarpone, veg box18 Comments

We’re getting lots of beetroot in our weekly veg box at the moment. And that is a very good thing as I have come to rather like beetroot in recent years. Whereas once I’d automatically roast them in the oven and serve alongside a roast joint, I’ve discovered just how versatile the humble beetroot can be. It’s wonderful raw in winter slaws or sweet and sour salads, partners well with a tangy goat’s cheese in a simple tart, and it’s incredible juiced with carrot and lots of ginger.

Beetroot is also fantastic in cakes and has a natural affinity with chocolate. These brownies for example always go down well with my children and are so incredibly moist and gooey. So when I saw an Abel and Cole recipe for a beetroot and chocolate cake which also used fresh ginger and ground cardamom, I knew I had to give it a go at the earliest opportunity.

At the weekend we all went to London to stay with my Dad and Step Mum, or as they’re known to the kids, Grandad Chris and Nana Sue. Since Nana Sue had treated us to her heavenly clementine polenta cake the last time they came to stay with us in Somerset, I felt it only polite to return the favour by taking some tasty homemade offering. And of course it had to be this chocolate, beetroot and ginger concoction.

After a lovely Sunday morning brunch in Highgate, followed by a walk up Parliament Hill to look out over the hazy London skyline, a couple of games of What’s the Time Mister Wolf? and some tree-climbing and green-parakeet-spotting, a cup of coffee and a slice of cake was very much required. While my Dad looked a little dubious at first, the chocolate, beetroot and ginger cake seemed to go down with all, children and adults alike – even Dad, with the whole family making lots of positive mmmmming noises as they got stuck in.

As well as using fresh ginger in the cake itself, the Abel and Cole version also adds ginger to the mascarpone topping, along with orange zest. I opted to leave these out, and I’m glad I did as I think a calmer, creamy topping acted as a perfect foil for the spicy cake.

Spicy chocolate and beetroot cake

150g cooked beetroot
150g dark chocolate
1 tbsp fresh ginger, grated
6 cardamom pods, seeds extracted and ground to a powder
125g plain flour
1½ tsp baking powder
pinch of salt
3 eggs
200g soft butter
150g caster sugar
100g mascarpone cheese
200g cream cheese
75g icing sugar

Preheat the oven to 180°C/gas mark 4.

Puree the cooked beetroot in a food processor. Pop into a bowl along with the dark chocolate, broken into pieces, and heat gently in a microwave for a minute or two until the chocolate has melted.

Combine the chocolate and beetroot well, then mix in the grated ginger and cardamom powder. Set aside to cool.

In a large bowl, mix together the flour, baking powder and salt.

Separate the eggs. Beat the yolks with the butter and caster sugar until pale and creamy. Whisk the whites until they form stiff peaks.

Gently fold the egg yolk and butter mixture into the flour. Then gently fold in the egg whites, a spoonful at a time. Finally stir in the beetroot and chocolate mixture.

Grease an 23cm cake tin with butter and dust with flour. Pour the cake mix into the tin. Bake for 40 to 50 minutes until a skewer inserted into the middle comes out clean. You want it be a little soft and gooey in the middle. Leave to cool on a wire tray before removing from the tin.

To make the topping, simply put the mascarpone and cream cheese into a large bowl and sieve in the icing sugar. Mix together well. When the cake is cool, use a palette knife to spread over the mascarpone topping. Dig in!

As this cake features both chocolate and ginger, I’m entering it into February’s We Should Cocoa, a blog challenge created by Chocolate Teapot and Chocolate Log Blog, and hosted this month by Blue Kitchen Bakes.

Banana, apricot and chocolate bread

January 28, 2013October 24, 2017Posted in Cakes and biscuits, RecipesTagged apricot, Baking with Kids, banana, banana bread, banana loaf, cake, chocolate, Linda Collister9 Comments

I don’t know a single child who would turn down a slice of banana bread and my daughters are no exception. And for us parents, giving our little ones a slice of homemade banana bread when they get home from school feels just so, well, wholesome.

This is a lovely take on the standard banana bread; the addition of apricots keeps it extra moist, while the chunks of chocolate are a gooey treat. My recipe is loosely based on one I found for banana loaf in Baking with Kids by Linda Collister. It is indeed a great cake to bake with your children, who will no doubt enjoy mashing the banana, beating the eggs and licking the bowl at the end.

Banana, apricot and chocolate bread

100g butter
250g plain flour
1 tsp baking powder
pinch of salt
75g demerara sugar
75g caster sugar
2 eggs, lightly beaten
3 ripe bananas, mashed with a fork
75g plain chocolate, chopped
100g dried apricot, chopped

Preheat the oven to 180°C/gas mark 4.

Grease a 900g loaf tin with a little butter and line with greaseproof paper.

Gently melt the butter over a low heat and set to one side to cool slightly.

Sieve the flour, baking powder and salt into a mixing bowl, add the sugars and combine. Make a well in the middle.

Pour the melted butter and eggs into the well, and add the mashed banana, chocolate and apricot. Mix everything together thoroughly.

Spoon the mixture into your prepared tin and bake for 50 to 55 minutes. When it’s ready, the top should be a lovely golden brown and a skewer inserted into the centre comes out clean.

Allow the banana bread to cool completely on a wire rack before removing from the tin and peeling off the paper.

If you liked this, you might also like…

Lorene’s peach pie

January 11, 2013Posted in Cakes and biscuits, Puddings and desserts, RecipesTagged peach, pie, tinned peaches13 Comments

Food is a wonderful talking point, isn’t it? No matter what company I find myself in, as soon as I start talking about food, a proper conversation has started. You don’t even have to be face-to-face. Social media provides so many platforms for foodies to talk and share ideas about their favourite subject.

One of the aspects I like so much about writing this food blog is the way it has helped revive connections with family members across the world, through a shared passion for food. Take my mum’s sister for instance, my Aunty Lorene. I haven’t seen her since I was 14 years old and had pretty much lost all contact with her. But through this blog and Facebook we have got to know each other again.

And increasingly Lorene has taken on the role of one of my ‘culinary advisors’. In particular she was a great help last Chinese New Year, providing recipes and tips for all kind of authentic dishes she remembers from growing up in Malaysia.

Lorene sent me her own recipe for peach pie recently, as she thought it would go down well with the children. Indeed it did, and the grown ups too. It’s a beautifully simple pie, using many store cupboard ingredients, and is delicious served with a generous scoop of vanilla ice cream.

Peach pie

320g readymade sheet of shortcrust pastry
2 x 400g tins of sliced peaches
85g butter
2 eggs
170g caster sugar
1 tsp vanilla extract
50g plain flour

Preheat the oven to 190°C/gas mark 5.

Grease a 20cm flan dish and line with the readymade shortcrust pastry, pressing firmly into the edges.

Drain the peaches and arrange in the pastry case – you’ll probably end up with a few leftover.

Melt the butter and allow to cool slightly.

In a jug, beat the eggs and mix in the sugar, butter and vanilla. Then add the flour and combine well. Pour this mixture over the peaches.

Bake in the oven for around 45 minutes until the filling is set and a lovely light golden brown colour. Allow to cool just a little before slicing and serve with ice cream or whipped cream. This pie is also good served cold the next day.

Let’s do brunch!

December 30, 2012Posted in Bread, Cakes and biscuits, RecipesTagged beet greens, Breakfast Club, brunch, Chez Foti, cookies, Fab Food 4 All, fabulicious food, foodycat, fritatta, Fuss Free Flavours, Garden Deli, kavey eats, minestrone, monomulia, muffins, mushrooms, nduja, omelette, quesadillas, rarebit, speculoos, swiss scrambled eggs8 Comments

During December I’ve very much enjoyed hosting the Breakfast Club for Helen at Fuss Free Flavours.

The theme I set was brunch, and we received a surprisingly diverse and incredibly delicious array of not-quite-breakfast-yet-not-quite-lunch dishes, all equally perfect for this festive season when we’re allowed to roll out of bed just that little bit later than normal.

So without further ado, let’s crack on with the round-up…

Helen from Fuss Free Flavours delivered our first dish with these very timely Turkey, Cranberry & Stilton Christmas Brunch Muffins – an absolutely delicious way to use up those Christmas leftovers, and they don’t even require an egg!

Turkey, cranberry and stilton Christmas muffins from Fuss Free Flavours — Turkey, cranberry and Stilton Christmas muffins from Fuss Free Flavours

Next on the menu is this Beet Greens & Red Pepper Frittata from Eleni at On Top of Spaghetti. It’s easy to prepare, healthy and tasty, and ideal for brunch or perhaps a light lunch with a side salad. What’s more, it’s a great way to use those beet greens that many people don’t even realise you can eat.

Beet green and red pepper frittata from On Top of Spaghetti

As Louisa from Chez Foti says herself, these White Chocolate & Cranberry Christmas Cookies make for a “wickedly good brunch snack with a cup or two of coffee” and are just the ticket during the festive period when sweet treats are de rigeur, even at breakfast!

White chocolate and cranberry Christmas cookies from Chez Foti

I can’t believe I’ve never thought of combining beans and cheese on toast with a poached egg myself, but that’s exactly what Laura from Credit Munched has done in her Buck Rarebit. The combination sounds just so ‘right’ and perfect for a lazy brunch.

My turn next and my offering was a simple but tasty Courgette and Mushroom Omelette with Garlic and Parsley. It’s ideal for when you crave a cooked breakfast but don’t want to go to too much effort.

Courgette and mushroom omelette with garlic and parsley from Bangers & Mash

Now while these Swiss Scrambled Eggs, Croissants and Shakes from Fabulicious Food might look designed to be a hangover cure, they’re honestly not. Ren came up with this delicious breakfast-brunch to fill her family with much-needed vitamins and goodness to aid recovery from the winter flu bug. I’m sure they were fighting fit in no time…

Mushrooms on toast, especially using good homemade bread, has to be a top contender for my favourite brunch dish. And these Mushrooms on Rye Toast from The Garden Deli look simply beautiful, don’t you think?

Mushrooms on rye toast from The Garden Deli

Sometimes brunch becomes much more like lunch than it is breakfast. And in times like these, wouldn’t you love a Minestrone Soup like this one from Divine Foods Living to set you up for the day?

Minestrone soup from Divine Foods Living

These Nduja Potato Cakes from Foodycat make for a hearty, grown up brunch, especially served with a Bloody Mary. I must admit to having to google nduja – it turns out to be a spicy, spreadable sausage made from pork and is a Calabrian variation of salami.

Elizabeth from Elizabeth’s Kitchen describes these Christmas Breakfast Muffins as the best tasting muffins she’s ever made, and I have to say they do look incredibly good from her photos. Made from granola, marmalade, orange juice and apricots, they are the perfect breakfast in a cake.

Christmas breakfast muffins from Elizabeth’s Kitchen

It might not look like your usual late breakfast dish, and indeed I did have to persuade Kavey from Kavey Eats to enter her spectacular Speculoos & Mascarpone Pancake Cake into this month’s Breakfast Club, but personally I think this would make a superb, albeit slightly decadent, brunch. I also think I could gladly tuck into this amazing creation at just about any time of day…

Speculoos and mascarpone pancake cake from Kavey Eats

I adore poppy seeds in any baked goods and they look particularly scrummy in these Lemon Poppy Seed Muffins from Mondomulia, and isn’t the photography simply stunning too? They’re perfect for a festive brunch, but I think they’d be great at any time of year. I might also try baking a batch for my daughters’ lunch boxes in the new year.

And last, but certainly not least, come these fantastic Brunch Quesadillas from Camilla at Fab Food 4 All. Filled with bacon, mushroom and cheese, these tasty tortillas would make an ideal brunch for New Year’s Day to help sort your head out after that one-too-many-glasses-of-fizz from the night before.

So there you have it. A particularly fine round-up of brunch recipes, I think you’ll agree. Thanks to Helen at Fuss Free Flavours for inviting me to host December’s Breakfast Club and to all you wonderful bloggers for linking up your yummy recipes.

Birthday bangers

November 27, 2012November 28, 2012Posted in Cakes and biscuits, General, Meal plansTagged anniversary, bangers and mash, birthday, blog, blogger, food, food blog, Twitter13 Comments

This time last year I had absolutely no idea what I was about to launch myself head first into.

Yes, it’s a year ago to the very day that I summoned the courage to hit the Publish button for the first time and with it created Bangers & Mash, complete with hand drawn pictures and dubious photography. (I do cringe a little when I look back at those early food shots.)

So I would like to take this opportunity to wish Bangers & Mash a very happy first birthday! I hope you like my little cake in honour of the occasion.

In my first post, I attempted to justify why we need another food blog? If you’re interested, and I haven’t already bored you senseless on the subject, you’ll find this post lays out my ethos of cooking wholesome, family food using good quality, seasonal ingredients, without it costing you a fortune. I also talk at length, as I am prone to do in a verging on obsessive way about meal planning, particularly how it has helped dramatically reduce our shopping bills and food waste and encouraged us to eat a much more varied, healthy and adventurous diet.

The first recipe I posted on Bangers & Mash wasn’t actually one of mine. It was my husband’s fabulous carrot cake. But in a way, that’s very appropriate, as I hadn’t a clue about cooking until I moved in with my other half. It’s funny to think back to my early 20s when I had no idea how to cook anything really and no inclination to really bother. How things change!

While I would by no stretch of the imagination consider myself a fully fledged food blogger quite yet, I do believe I have come a long way over the last 12 months.

My recipes and photography are improving all the time. The main reason for that is the feedback and support I get from friends and family, but perhaps most importantly other bloggers. That’s what has surprised and impressed me most – the support network provided by the enormous blogging community out there, through both our blogs and Twitter (a platform I avoided like the plague for quite a long time).

When I started out, I pictured blogging as a rather solitary pastime, sitting alone at a PC and broadcasting thoughts and ideas to an invisible audience. But what I’ve discovered I enjoy most about blogging is the interaction and conversation. I didn’t realise just how much I would learn from others as a result of writing a blog.

But that’s enough of that. The children will be getting up soon – as usual, I’m writing this in the early hours of the morning when the house is still and quiet – and my day must start properly. I’ll be back soon with my latest concoction. And I look forward to hearing about yours!