Real Ale Fruit Cake

It's been a funny week, been very busy and had three catering events. I made 4 fruit cakes this morning which has been relaxing, to take to Spain for a yoga retreat - one step ahead of myself ;)


I didn't get a chance for many photos but did get one of my mini hazelnut chocolate cups dusted with gold powder.

It's not all been hard work...I was also treated this week to a wonderful day of free food, wine and champagne at a sneak preview for Taste London. Let me get a slice of fruit cake and make a cuppa then I shall blog away... back in ten.

Sushi 54

Wow this place does the best takeaway sushi, great varied menu and really reasonably priced. They're on my road too so the miso is nice and steaming when delivered ;) 

I really recommend this place for a healthy and delicious, fresh takeaway. (not sure I would go out to eat there though, bit quiet looking)

http://www.sushi54.co.uk

Mini cupcakes, and hundreds of them!

 Having an order of so many mini cupcakes is dangerous, so easy to pop one in your mouth and forget about it before the next one goes in :S 

Hazelnut Floppy Tops

I wanted to create a recipe for something bite size and sort of Italian for the new Deli. I've got to say, these were really scrumptious. They look like brownies but when you take a bite, the inside is almost fluffy and really moist. The Italian flavours to me are the rich chocolate, brandy and toasted hazelnut and the dusting of gold on the top for decadence sake! I was a bit surprised when i could see them doubling in size but that's how airy they are. I took them out to cool upside down so they flopped, then covered in chocolate and more chopped hazelnuts. 

Recipe below-

Ingredients

4 medium eggs

200g jar of nutella (wash out jar and keep as a glass!) 

60g of unsalted butter, melted

1 capful of brandy

60g of ground hazelnuts or almonds

60g melted chocolate

Toasted chopped hazelnuts and melted white and dark chocolate for decoration

Method

Beat the nutella with the melted butter and tiny pinch of salt and add the brandy.
Mix in the melted chocolate and ground nuts and egg yolks.
Beat the egg whites until they form soft peaks and then loosen up the mix with a spoonful, stirring. 
When loosened, start to fold gently the remaining egg whites.


Spoon into a pre greased mini muffin tray and bake on 180C for 12 minutes (check if ready and firm on top. 


Cool on wire rack, unside down before decorating. 

Slow roast lamb, roast veg and mash

You can't really go wrong with a shoulder of lamb and 4 hours of slow roasting in the oven. Some things are just better left alone, like Nick after an Everton loss.

I think I was so relaxed about dinner that I had forgotten pudding dun dun durrrr... but I have about 5 varieties of jarred cherries at the moment and if you've got cherries or blueberries or pretty much any fruit really, you can make a clafoutis. I made a cherry syrup out of the juices and some sugar and ate with creme fraiche and all that can be done within half an hour so easy to do whilst eating. The next night, we went to Moro.. review to follow ;) 

Elderflower and Basil Jelly

I picked up a couple of vintage jelly moulds at Broadway Market last weekend, they're from Paris, which made me think they were elegant and romantic, pfft I am a sucker. Bought them home to make elderflower jelly with vanilla ice cream. 
Have you heard about the Jelly mongers Bompas and Parr? They create the most incredible avante-garde bespoke jellies http://www.telegraph.co.uk/telegraphtv/7718688/American-Express-Bompas-and-Parr-Jellymongers.html
check out the glow-in-the-dark absinthe jellies! 

Cherry and almond cake

I was experimenting a bit with this cake for a new Italian Deli opening on the Kings Road. It turned out very well and was really moist and delicious. The cherries stay juicy and make a welcome change from a chewy glace! INGREDIENTS 200g caster sugar 220g of pitted cherries (I like the organic cherries in a jar in apple juice) 225g butter 4  eggs 250g self-raising flour 1 tsp vanilla bean paste 100g ground almonds (and some flaked for decoration) 10 tablespoon milk

METHOD
Beat the sugar and butter together until pale and beat in eggs. Scrape down bowl, beat further and add the self raising flour and almonds. 
Finally add the vanilla and stir in the milk until the mix has loosened up.
Spoon into a greased tin and push the cherries in evenly and spaced a little apart. 
Scatter flaked almonds and caster sugar over the top and bake in the oven at 180C for 40 minutes before checking with a knife to see if it needs any more time. 

Save the cherry juice for another time, maybe to make into a syrup.

After taking this picture I scattered some sugar over the top, got to be honest I wanted to scoop a bit out and eat it raw - danger here is not sure if I'd be able to stop myself!

Dust with icing sugar and slice