I’m a big fan of homemade gifts; to me they show far more thought (they’re so easily personalised) and are made with love and imagination (although flowers and jewellery are still gratefully accepted ). These rose creams are pretty, easy to make and are as sweet as the person you’re giving them to!
1 egg white
14oz icing sugar
2 teaspoons of rose water
A dash of pink food colouring
Mix the egg white with the icing sugar, rose water and food colouring (I like to use my Kenwood mixer) until it makes a pink paste – see, I told you they were easy to make! Lightly dust a rolling mat with icing sugar and roll out until its around 5mm thick and cut out into pretty hearts, flowers or any other shape you choose. Leave to dry for around an hour or so. These look so charming in a lovely gift box, or on a pretty vintage plate.
This cake is for my Dad. He’s always loved Battenberg cake and the smell of an orange being peeled doesn’t remind me of him for no reason! So I decided to bring the two together for this delicious chocolate orange Battenberg cake.
6oz self raising flour
The zest of one orange
Orange food colouring
Thin cut marmalade or marmalade
Icing sugar for dusting
To make the chocolate cake:
Cream the butter and then add the sugar. Add the three eggs, one at a time, and mix well to give the mixture airy volume. Sift in the flour and cocoa and mix, but not for long (I usually mix for no more than 10 seconds building from a slow setting to the highest within that time). Put in a greased and lined tray bake tin and bake on 150 for around 30 minutes or until it passes the skewer test.
To make the orange cake:
Cream the butter and then add the sugar. Add the three eggs, one at a time, and mix well. Sift in the flour and then fold in the orange zest and orange food colouring. If you want to give it a bit of extra oomph add a capful of orange essence. Put into a greased and lined tray bake tin and bake on 150 for around 30 minutes or until it passes the skewer test.
Once the cakes are cooked and cooled, cut them both into four long strips. Build your Battenberg cake by placing an orange strip on top of a chocolate strip that you’ve already painted with the marmalade. Place next to another chocolate and orange ‘bunkbed’ cake, with marmalade between both – you need to make sure you’ve created a checkerboard effect rather than stripes! Roll out the marzipan on a dusting of icing sugar making sure you’ve rolled the icing into a size that will fully wrap around your stacked cakes. Paint the marzipan with the marmalade (I find it helps to warm the marmalade in the microwave first to get it to spread a bit thinner) and place the stacked cakes in the middle. Fold the marzipan up, overlapping slightly. You can seal the marzipan with either some marmalade or for something a little bit boozy – you know me, I just can’t resist! – run some Cointreau along the edge before sealing. Finally, roll your Battenberg in the icing sugar, making sure each side is lightly coated. Slice and enjoy!
It’s the time of year when we crave comfort food – generally anything hot and carby. And it’s also the time of year for pumpkins and the like. So my recipe for butternut squash and Stilton pasties was perfect for this weekend. They’re super-easy and fun to make, and fun to eat too! They’re perfect for Halloween or bonfire night.
Butternut squash and stilton pasties
1 butternut squash
2 sheets of ready rolled short crust pastry
Chop the butternut squash into small cubes and add to a roasting tin (oiled) and pop into the oven on gas mark 5 for 10 minutes. Chop the onion and add to the squash, returning to the oven for another 40 minutes.
Cut the sheets of pastry into 12 squares (six squares per sheet). When the butternut squash and onion are cooked and cooled, add a desert spoonful to the middle of each square. Be careful not to overstuff as this can cause the pastry to tear. Add the Stilton, having chopped
To seal the pasties dip your finger in water and run it around the edge of the pastry square. Fold the square over the filling and fold up the edges, crimping together (you can use your fingers, and don’t worry if it doesn’t look perfect, it will taste great and that’s all that matters!). Place on a baking tray and prick each pasty with a sharp knife before coating the pasties with the egg wash. Then pop them in the oven on gas mark 5 for 15-20 minutes or until golden brown.
Enjoy while hot – perfect for Halloween or bonfire night!
Helen and I have been friends since our first year of secondary school. We first met when, after our last class of our first day (music), I asked her if she was getting the bus home. She was, and being bus buddies, it was a question that cemented our friendship. Twenty-eight years later and we’re still good friends and I am proud Godmother to her beautiful nine-year-old daughter.
This year Helen reached a landmark age and I was devastated that I couldn’t go to the surprise birthday dinner her husband had lovingly organised (I was off at the O2 dancing to all things country!). However, there was one thing I could do for her – make her a beautiful birthday cake to remember.
As you may know by now, I love to work with fruits and flowers and my initial plan had been to make Helen my delicious pistachio and rose cake (that’s a recipe I fully intend to share one of these days!). But I’m afraid that foolish me didn’t check the cupboard for rose water and so I had to improvise (sorry Helen!). For me, it’s when I have to improvise that I come up with my finest recipes. I had lavender but wanted to do something a bit more indulgent for Helen’s special birthday, especially as I wasn’t going to be there. So I decided to put lavender with rich chocolate. And thankfully it worked a treat! I’ve since made the cake a couple of times in the shop and at home and the noises that come from people when they taste it – well, what can I say? Simply tastetastic!
Happy birthday Helen, here’s to another 28 years of friendship and more x
Chocolate and lavender cake
9oz self-raising flour
3oz cocoa powder
100g dark chocolate, chopped
For the icing
1lb icing sugar
Culinary lavender for decoration
Cream the butter and add the sugar. Mix in the eggs one at a time. Sift in the flour and cocoa powder and stir in the chopped chocolate. Transfer into two 8” tins and bake in the oven (I bake mine at 150 for 30 minutes) until they pass the skewer test.
For the icing, cream the butter and add the icing sugar a bit at a time. Add the milk, again, a bit at a time until you get the consistency you want. Mix in the lavender essence – I use six drops but it’s personal taste, so add two drops at a time until you’re happy with the flavour.
Once the cakes are cooked and cooled off, sandwich together with the lavender icing and ice the top of the cake. Decorate with the dried lavender to make it look as pretty as it is tasty!
Ok, this is a long-winded explanation as to why I’m blogging about sausage rolls but please bear with me, I hope it’ll be worth it (or at the very least slightly entertaining!).
Last March I went with my good friend Leigh to the CMA Songwriters Series – the opening night of Country to Country that takes place annually at the O2 in London. It was there that we discovered the fantastic talent that is Charlie Worsham; I’m not going to lie, all of us ladies went a little bit giddy for the weekend and we were lucky enough to see him four times (and meet him three times!). Through a couple of online fan groups I became friends with the lovely Anna Mac, aka Charlie-Anna (I have a few Annas in my life and I need to distinguish each of them somehow!).
In early September Anna came to stay with me in south west London. This was a bit scary for both of us as we’d cultivated a great online friendship but how did we know neither was a crazy murderer?! Thankfully neither of us are and we had a lovely weekend enjoying some live music (thank you Lucie Silvas) and making Anna’s sausage rolls. Anna has a whole range of delicious flavours she makes but I’m such a fan of blue cheese I just had to go with the stilton and walnut sausage rolls. The joy of this recipe is that you can easily cheat using ready-made pastry sheets. It’s also a great recipe for anyone who likes to roll their sleeves up and get their hands in there! I recently made these sausage rolls again for a party I was catering for (but without the walnuts and parsley) and they were the hit of the buffet – I’m sure if I’d made twice as many they still would have all been eaten!
Next week I’m going back to Country to Country with Leigh and Anna; I think we probably should take Charlie a box of sausage rolls Anna – don’t you?!
Anna’s stilton and walnut sausage rolls
Two sheets of ready-made pastry (with the paper it comes with)
500g sausage meat
50g walnuts, chopped
Flat leaf parsley, chopped
Salt and pepper
1 egg, beaten
Mix the sausage meat with the stilton, walnuts and parsley. Don’t be afraid to really get stuck but make sure you have a sink or some wipes close by! Season with salt and pepper.
Place one sheet of the pastry on a preparation mat leaving the paper on the underside. Take a small ball of the mixture and roll into a long, thin sausage shape. Place the sausage meat along the long side of the pastry sheet one inch from the edge. Carefully roll the pastry over using the paper to help you to wrap the sausage meat with a slight overlap. Trim above this and start again with the rest of the sheet to make another long sausage roll. I like to turn the sausage roll so that the pastry join is on the underside (top tip: this means you don’t necessarily have to seal the pastry with water).
Cut the long sausage roll into sections of around one inch and, using a sharp knife cut a slit in the top of each one. Brush with egg and place on a tray lined with baking paper. Bake on 180 for around 15-20 minutes or until they turn a lovely golden colour. Enjoy hot or cold, with friends or on your own, under a blanket, in front of a good film with a glass of something nice!
We sold a lot of our homemade soup in Willow Bough last week. It’s not surprising with the cold weather and the promise – or was it threat?! – of snow. What I love about our soup is that it’s so easy to make and there are an abundance of different varieties you can make; it really is just a case of what your favourite vegetables are.
The two tips I give for making soup are: firstly don’t worry about how neatly or small you chop the vegetables. It’s going in soup and will get blitzed at the end so it really doesn’t matter what they look like; and for the same reason, I always buy the supermarket economy vegetables for my soups.
Today we made curried parsnip soup and Edie, who was working with me, was keen to take note of the recipe for when she goes to university in September. She’s conscious of cost and making sure she gets her five a day, plus Edie is a big fan of parsnips cooked in any way, and so this soup will be perfect for her once she moves into student accommodation. As with all homemade soups you can make a big batch of it and store in individual portions in the fridge or freezer. It seems obvious but I’ve learned over the years that it can be easy to get out of the habit of being organised in order to eat well on a budget. And the cherry on the top is, that this soup is so tasty it really is a win/win recipe!
Curried parsnip soup
A knob of butter
1 white onion
2 packets of supermarket parsnips
2 vegetable stock cubes in 2 pints of water
2 teaspoons of mild curry powder
Salt and pepper to taste
Milk or cream (optional)
Chop the onion and sweat it in the butter in a large pan. Chop the parsnips and add, handfuls at a time, sweating them with the onions. Once the vegetables have softened add the stock and simmer for around 20 minutes. Once the soup has cooled down blend it with a hand-held mixer (or similar) and add the curry powder and seasoning to taste. The soup can be decanted into individual portion-sized containers and put in the fridge or even frozen ready to be enjoyed on a cold day!
It’s Burns Night tonight so I wanted to share a new Scottish-themed recipe with you. I love Burns Night because I absolutely love haggis! Even though we’re not a Scottish family my Mum always serves up haggis each year with a side of neeps and tatties. As much as I love my mother’s Burns Night meal this year I fancied doing something slightly different and have taken my favourite Scottish ingredients – haggis, black pudding and whisky – and created this scrummy gnocchi dish. A perfect plate of comfort, I served it with green beans. It was so tasty, it had me and Lovely Livvie, a fellow food fan, going back for seconds!
Haggis, black pudding and whisky cream gnocchi
300ml double cream
A generous tea spoon of Dijon mustard
A generous glug of whisky
A packet of fresh gnocchi (or homemade gnocchi)
Haggis (available from any good butcher)
First to cook the haggis; remove the outer plastic and place into a casserole dish, cover and bake in the oven as per the instructions on the packet. Fluff out the haggis half way through baking.
Unwrap the black pudding and slice. Grill both sides of the black pudding slices for two minutes and set aside.
Heat the cream on a low heat and add the mustard and whisky. I love the flavour of whisky so I tend to add a good glug but if you’re after just a hint of whisky add a couple of tablespoons. Don’t worry, the alcohol will burn out through cooking it. Turn the heat up and simmer the sauce for a few minutes.
Stir in pieces of the cooked haggis.
Cook the gnocchi as per the instructions on the packet (if you’re feeling more adventurous you can make your own gnocchi!). Pour the sauce over the gnocchi and garnish with a couple of slices of black pudding. This is a rich dish so I suggest you enjoy with green beans, curly kale or something equally as fresh and green!
This weekend I catered for a new year party in Surrey. I love new year parties – while extending the party season – and let’s face it, you can never have too many parties! – it’s the first opportunity to get creative in the kitchen with new ideas, moving on from Christmas flavours for another year and rediscovering other winter treats.
Because it’s so early in January and most people will still be on somewhat of a health kick, we decided to keep lots of the canapés fresh and light – melon and jambon de pays, on-the-vine tomatoes and crudités. But it is still winter and of course I wanted to include some more hearty goodies too, including homemade sausage rolls (watch this space for another blog about those beauties!), cheese biscuits, savoury tartlets and pesto pinwheels. I have my firm favourites but I’m always interested to hear what other people enjoy. The pesto pinwheels received rave reviews from the guests, many of whom were vegetarian and were grateful for the non-meat selection. They not only taste great but look great, especially if you use both red and green pesto. And they’re so easy to make, especially if you use the ready-made pastry! I can also imagine the bright swirls of pasty would be a super addition to a bonfire night buffet.
Pesto and parmesan pinwheels
2 sheets of ready-made short-crust pastry
1 small jar of red pesto
1 small jar of green pesto
100g parmesan, grated
1 egg, beaten (optional)
Unwind the first sheet of pastry, leaving it on the paper, and using a palette knife, or similar flat-edged knife, spread out the red pesto until the whole sheet is covered. Sprinkle half of the grated parmesan on top of the pesto. Using the paper to help get you started, roll the pastry slowly and gently, width-way so you have a long roll of pastry. Wrap the roll in the paper and pop in the freezer for around 20 minutes.
Do the same with the second roll of pastry, green pesto and remaining parmesan.
Once you’ve removed the pastry rolls from the freezer slice them at intervals of around half an inch. Pop on a tray lined with baking paper, lightly brush the beaten egg on top of each pinwheel and bake in the oven, heated to 180 or equivalent, for around 25 minutes or until the pastry turns golden.
For me Christmas baking is some of the best baking of the year; I’m not sure whether it’s the seasonal flavours of cinnamon, mint and orange that get added to so many goodies or whether it’s just good old fashioned nostalgia but whatever it is, the magic ingredient seems to send me into a festive frenzy!
And so many Christmas bakes make great presents too! These peppermint creams – or angel kisses as I like to call them – are not only tasty but look so pretty in a little box or cellophane bag finished off with sparkly ribbon. And I do think that homemade gifts are so much nicer – someone has taken the time to make something especially for you.
I make my Angel Kisses with American peppermint extract but they can be made for other occasions with rose water, lavender or bubblegum flavours. And they make lovely wedding favours or additions to party bags.
The white of one egg
12oz icing sugar
Silver balls to decorate
Whisk the egg white in a mixer and then add in the sifted icing sugar, mixing periodically. Add a few drops of peppermint essence and mix again. You should end up with what looks like a ball of white plasticine.
Roll out the dough, making sure there’s plenty of icing sugar on the counter and the rolling pin. Using a cutter, cut out your mini-sweets and add a silver ball for decoration. I like to use a mini heart-shaped cutter with frilly edge – the perfect shape for angel kisses xx
Banana loaves are, as we all know, a great way to use up squishy brown bananas that have maybe seen better days. But I find they can be a great way to use up other fruits or other sweet foods.
The secret ingredient I use in my banana loaves is clotted cream. It adds richness to the cake and prevents the loaf from becoming too dry. With such a wet mix it does mean that you may have to bake it for a bit longer (top tip – cover the cake with foil for the second half of the bake to prevent the top from becoming too dark) but it’s worth it – and the extra calories!
Today I’m going to share not one but two of my favourites with you. Banana and pear is a particular favourite of mine; I love cooking with pears, whether savoury or sweet. I stumbled upon using pears in a banana loaf when I had some that were on the turn and I just didn’t fancy making a plain pear cake and I had bananas that needed to be used up so why not put them in the same cake? And it worked really well! So it’s now my go-to recipe when I want to make a banana loaf with a fresh twist.
In winter though, don’t we just want a bit of chocolate in almost everything we eat?! So today’s banana loaf included a good measure of roughly chopped dark chocolate. This makes the cake feel that bit more indulgent, especially if served with a generous blob of cream!
Banana loaf with pear
1 banana, mushed
1 pear, finely chopped
1 tspn vanilla extract
4 dessert spoons of clotted cream
8oz self-raising flour
Cream together the butter and sugar until light and fluffy. Add the eggs, followed by the vanilla extract, clotted cream and banana. Stir in the chopped pear before sifting in the flour and mixing on a high setting very quickly. Transfer into a greased and lined loaf tin and bake on 150c for 40 minutes. You may need to cover the cake with foil and bake further (I check at 10 minute intervals) until the cake passes the skewer test.
Banana loaf with chocolate
2 bananas, mushed
100g dark chocolate, roughly chopped
1 tspn vanilla extract
4 dessert spoons of clotted cream
8oz self-raising flour
Cream together the butter and sugar until light and fluffy. Add the eggs, followed by the vanilla extract, clotted cream and bananas. Stir in the chocolate before sifting in the flour and mixing on a high setting very quickly. Transfer into a greased and lined loaf tin and bake on 150c for 40 minutes. You may need to cover the cake with foil and bake further (I check at 10 minute intervals) until the cake passes the skewer test.