Tag Archives: Baking

Delicious Austrian Cheesecake – Another Mary Berry winner

 

Published by Dorland Kindersley 2012

I’ve yet to try a Mary Berry recipe that doesn’t turn out well and the publishers, Dorland Kindersley, use an excellent photographer to illustrate her books.

I hate cookbooks without illustrations – I like to have some idea of what I am aiming for. Shame not all the recipes in her latest book Everyday are illustrated.

Josh fancied the recipe for a baked cheesecake in his newspaper. It looked a bit weird to me so I consulted my favourite Mary Berry book and found this recipe for Austrian Cheesecake.

Tastes as good as it looks

 

Delicious and nice not having a biscuit base. Not so clingy or filling. Freezes well – if you don’t scoff it all!!

 

 

Recipe Continue reading Delicious Austrian Cheesecake – Another Mary Berry winner

MADE Bloomsbury Part 1

Another great craft show

We always enjoy Tutton and Young’s annual MADE craft fairs.

The show held in the Mary Ward House in Bloomsbury is the most convenient for us though we traipsed out to Canada Water for their excellent show in March. Perhaps one year we’ll go to Brighton for their show there and we look forward to their fair in Marylebone this October.

Set of generous sized mugs by Iris de la Torre

 

Now that Josh and I are 87 and 85 respectively, over the years we’ve accumulated so many ‘things’ that it’s hard to find something to buy. Our four children are near to their fifties too so they’re in a similar position.

Delicious Raspberry and Hazelnut cake

Our son Simon and his wife were coming for  tea before visiting the Hockney Exhibition at Tate Britain. Amy likes a generous cup ,so we were delighted to find these delightful mugs by Mexican-born Iris de la Torre.

I got up at dawn and made this delicious Raspberry and Hazelnut cake with a recipe from a John Lewis publication. This cake is  a family favourite. In there’s any left over it freezes well!!

Recipe

Continue reading MADE Bloomsbury Part 1

The Gorgeous Smell of Fresh Bread

70% Wholemeal loaf
70% Wholemeal loaf

It’s taken some time since my heart attack at the beginning of August to get back into everything I did before. Obviously, I tire more easily and it’s more difficult to concentrate.

But last week I settled down to refilling the freezer with a variety of home-baked loaves. Of course, it doesn’t taste as good when it’s been frozen but I always have a thin slice of one of the ends while the bread is still fresh and warm.

I still mix the dough in my good old Panasonic SD-ZB2502 bread maker but prove and bake the bread in my fan oven. I don’t like the tall slices you get when you bake bread in the machine and I think it tastes better my way.

The great thing about having lost so much weight, when I was unconscious and fed by a naso-gastric tube, is that I don’t have to watch what I eat as much. I still try to eat healthily, though.

Who’s coming to tea?

Cakes for tea
Cakes for tea

A friend I hadn’t seen for over 25 years flew in from Australia via Tokyo and came to tea. I had to make some fresh cakes – it wouldn’t do to get some out of the freezer for such a special guest.

I pushed the boat out and made blueberry muffins, pecan and coffee cake – our walnuts had gone bitter though the unopened packet was well before the Best Before Date – and my favourite poppy seed cake. Enough left over to freeze some for when Louise and her family come to stay.

Sevres Tea Set on disploay at the Queen's Gallery
Sevres Tea Set on display at the Queen’s Gallery

 

 

But I didn’t serve our tea on a magnificent Sevres set like this one on display in the Portrait of the Artist exhibition presently on at the Queen’s Gallery until April 17th 2017.

Gothenburg – a cook’s paradise

Our favourite cookshop
A cookshop a few metres from our hotel

Most of our favourite cookshops in London have vanished. John Lewis and Peter Jones still have respectable cooking departments, while those in most of the  other big stores have shrunk.

In contrast, not only were there large cookshops in the big stores within walking distance of our hotel in the centre of Gothenburg , but there were at least five independent cookshops full of ‘don’t need but must haves’!!

And even with the unfavourable rate of exchange the prices were quite reasonable . Perhaps in Sweden they don’t only sit glued to cookery programs on the TV but they actually cook!! Judging by the amount of space given to cake baking and decorating, the Swedes are into cakes and pastries in a big way.

Apple and Walnut Strudel

Tastes as good as it looks
Tastes as good as it looks

I was taught to make proper strudel pastry, laying it out on a clean cloth and stretching it ever so gently until it was thin enough to read a love letter through. This recipe from the  Tesco Magazine takes a shortcut and uses ready rolled puff pastry.

The original Tesco recipe contained 4 dried dates.  But,  as they didn’t seem to add anything to the taste, and neither Josh nor I particularly like dates, and I had to buy a whole box, I will substitue raisins or sultanas in future. I have reduced the amount of sugar and lemon juice in my version of the recipe. Their recipe specified Russets, which are not always available, and I prefer the mixture of tart and sweet apples.

Recipe

Continue reading Apple and Walnut Strudel

YET ANOTHER COOK BOOK – SAINSBURY’S THIS TIME

Sainsbury's Cookbook Volume 1
Sainsbury’s Cookbook Volume 1

Like all my friends who cook regularly and don’t buy takeaways, I already have too many cookbooks but the two published by Sainsbury’s were irresistible.

At the end of a big shop at their Kensington branch, Josh bought Volume 1 and I’ve already cooked three of the recipes, including these delicious Chicken Rolls. This week I went back to buy Volume 2.  For some reason they are not on the Sainsbury’s website and when I phoned the branch they said they hadn’t any – but they did and I bought one!!

Delicious little chicken rolls
Delicious little chicken rolls

Before cooking them, I cut some of the chicken-filled puff pastry rolls into 7cm lengths to have with gravy, Boulangiere potatoes (from the cookbook) and flat beans. The rest I cut into these little 4cm lengths to have as snacks instead of sausage rolls.

When we got married in 1956 I could just about cook omelettes and minestrone so when I finished my second house job as a newly qualified doctor I went to a six-week all day Good Housekeeping cookery course.

Memoir extract from Woman in a White Coat Vol 2 Chapter 4

When I finished my second house job,   I was five months pregnant with Simon and already showing, so I was unlikely to find a part-time temporary job in medicine. I was doubly qualified, having qualified as a dental surgeon 6 years before, but I couldn’t face the thought of standing all day in a dental practice, though it would have been quite easy to find a locum dental appointment. . Continue reading YET ANOTHER COOK BOOK – SAINSBURY’S THIS TIME

PAIN AU CHOCOLAT FOR OUR WRITERS’ CIRCLE

Pains au Chocolat baked from frozev
Pains au Chocolat baked from frozen

I like to provide home-made cake or muffins for the meetings of our Writers Circle but the last time we went to Sainsbury’s they had sold out of plain ready-to-bake croissants so I thought I would try their ready to bake Pains au Chocolat. I don’t really care for sweet things so I only had half of one but the rest were gone in a flash as soon as we pulled our left-over Christmas Crackers  .
We always have crackers on New Year’s Eve – Louise and her family spend Christmas with her in-laws in the Basque Country but from December 27th to January 5th with us. Twelfth Night (January 6th) is a big day in Spain so I’m always sad when January 5th comes round and they leave in time to celebrate The Three Kings (Los Tres Reyes) at home.

 

Freshly baked croissants

Croissants frozen
Frozen croissants ready to bake

I like to keep a couple of packets of Sainsbury’s ready-to-bake frozen croissants in the freezer for when our children and their families fly in to London too late for dinner but hungry enough for a snack.

They look and taste delicious
They look and taste delicious

Just 20 minutes at 200°C and they’re done. Josh says that they taste better left to stand for a few hours so I either bake them the night before or on the morning they are due to arrive. There are never many left especially when my growing grandsons arrive. I try to resist them myself – too many calories!!

More cake – scrumptious poppy seed cake

Moist and delicious
Moist and delicious

Another friend to coffee so another excuse for making a cake. we’ll only eat some of it. the rest I’ll frieze and take it with the frozen half coconut cake when we go to See Louise.

It’s a bit disappointing that it rises so well but always flattens as it cools. I suppose it’s the beaten egg whites that do that. it’s still delicious and a great favourite with our grandchildren.

Recipe  (enter recipe  in search panel on the left to find my other recipes) Continue reading More cake – scrumptious poppy seed cake