Please Vote

Hi again,

Sorry to be asking for your support again but my wonderful husband has entered me into a competition to win a party with Pimms.

The party would take place on the same day as my sponsored run so would be the perfect way to thank all of you, my friends and family for all of the love, help and support you've given me through this last 12 months since my transplant.

Below it the direct like (i hope) to my pimms party invitation. Just sign into facebook and vote. If the link doesn't work, just sign into facebook.com/pimms, press vote, go to page 13, click on my invite and press the big vote button.

Please note that you can vote EVERY HOUR if you wish. If you could vote a couple of times throught the day that would be fantastic.

https://www.facebook.com/pimms?sk=app_2199138647&app_data=/entry/3591/

Thank you for all of your support

Vicky x

Please sponsor me

Hi everyone,

Firstly let me say sorry for not updating in a while. Life has been very hectic and i've been playing catch up with all my friends, family and interests since my new lungs have given me a new lease on life.

In honour of my donor and the amazing hospitals that have looked after me both before my transplant (at the Brompton) and now after my transplant (at Harefield), i'm completing a sponsored run on the weekend anniversary of my transplant.

Please help me raise money to support this wonderful hospital team who do everything they can to help people like me live as best a life as they can give us.

At the bottom of this page is a link to my Just Giving site where you can donate.

Thank you for all of your support

Vicky x

The Ultimate Lemon Tart

This is an amazingly indulgent tart and an absolute winner with my friends and family. It does take some time to make and uses an awful lot of eggs BUT it is so worth the effort.

With a little bit of extra work, you could always top with meringue and have it as a lemon meringue pie but definitely try it in its pure state of deliciousness, would won't regret it.

Lemon Tart

Pastry

250g Plain Flour

75g Icing Sugar

180g Butter

2 Egg Yolks

Filling

6 Lemons (6 x Zest, 4 x Juice)

200g Caster Sugar

200g Butter

4 Whole Eggs

9 Egg Yolks

• For the Filling, place zest, juice, sugar and butter into a heat proof bowl over simmering water.
• Whisk continuously until the butter has melted and well combined (do not let it boil).
• In a separate bowl, whisk together the whole eggs and the egg yolks and pour very slowly into the lemon mixture, stirring continuously so as not to scramble the eggs.
• Stir for about 15-20 minutes until the mixture is thick enough to cover the back of a spoon.
• Set aside to cool.
• For the pastry, preheat the oven to Gas 3/170C/325F
• Place the flour, icing sugar and butter into a food processor and pulse to a breadcrumb texture.
• Add the egg yolks and pulse again until a pastry ball is formed.
• Turn the pastry out onto a lightly floured surface and gently knead until smooth.
• Cover the pastry in clingfilm and refrigerate for 1 hour.
• Roll out the pastry 2-3ml in thickness and place into a well greased 24 cm tart tin (I use a loose bottomed, fluted tart tin).
• Refrigerate the pastry again for 30 minutes
• Place a sheet of crumpled greaseproof paper into the tart tin and top with baking beans.
• Bake the pastry for 15 minutes
• Remove the baking beans and greaseproof paper and bake for a further 5-10 minutes until golden brown.
• Preheat the grill
• Sieve the curd filling into the tart shell and even out.
• Place the tart under the grill for a few minutes, turning every once in a while to allow the top to bubble and blister
• Remove and allow to cool. Dust with icing sugar and serve.

My Dorset Food Adventure - The Wild Garlic

My Dorset food adventure took me to some fabulous eateries including The amazing The Wild Garlic and Hix Oyster and Fish House (review to come).

The Wild Garlic was simply stunning. The food was outstanding, the staff very helpful and friendly, the atmosphere relaxing and before we knew it, 2 and 1/2 hours had flown by.

Little details all around the restaurant add to the magic of the place, like the pots of black peppermint sitting on each table (especially grown for the restaurant), the carved foody words and phrases around the edge of the tables, the lovely bread with olive oil and balsamic put on the table as you wait for your meal and the calming decor.

One of the stand out dishes of my whole week away, was my amazing starter.

It was pigeon breast with a pear puree, pickled quails eggs and black pudding crumble. Every mouthful was absolute pleasure and my only sadness was that it was over and finished so quickly.

This was followed by an amuse bouche of spring vegetable soup which was velvety smooth and delicious. Then the main course.......Dover Sole with brown butter. An amazing fish, cooked beautifully with every mouthful an absolute joy to eat.

Lastly, the most delectable chocolate fondant i've ever had (has anyone noticed the general theme of this review ;-) ). This was an amazing combination of a bitter chocolate fondant which was wonderfully oozy in the centre, with a creamy sweet banana ice cream.

On top of all of this wonderful food, I got to meet the main man himself, Mat Follas. He not only came out to present us (hubby and me) with our starters (which I think is a really lovely touch for his customers, and much appreciated), he also took time out of a busy lunch service to say hello before we left. I can't praise The Wild Garlic enough and it is definitely a restaurant i'll be going back to again and again.

My Dorset Foody Adventure Continued - well kinda

Ok, so I know this has absolutely nothing to do with being in Dorset and its wonderful produce, Hubby and I did celebrate Easter there and with, what else......CHOCOLATE.

I treated hubbyto a bountiful range of Chocolate Pizza,

a Chocolate Bacon Bar

and a Firecracker Egg (a chilli and chocolate combination combined with popping candy and toppedwith pink peppercorns), all of which are now eaten.

For me hubby treated me to a Chocolate Buttons egg (as a bit of a throw back to my childhood) and the absolutely astounding Hotel Chocolate Dark Chocolate Ostrich Egg!!!

This egg, together with its accompanying chocolates equate to almost 1 and a half kilos of pure chocolate heaven. The Egg part is the same size of my head and probably as thick...lol. Needless to say, I haven't got anywhere near starting the egg and still have the 3 bars of chocolate out of the separate choc box you get with it.

The top layer of the chocolate box. Alcohol flavoured truffles and 3 bars of choc

Bottom layer. Two of all the bigger chocs and 4 of the smaller ones. How much more chocolate can they cram in?

I'm Home!!

Well after a lovely break away in the glorious county of Dorset i'm back home in Kent and finally have strong enough internet access to be able to blog again (Dorset I love you, but your internet strength is a little hit or miss....which in all honesty isn't bad for a "get away from it all" holiday).

As my now expanded waistline will account to, the food and drinks industry in Dorset is very much alive and thriving. Having totally indulged in Dorsets foody delights, i've eaten at the very aptly named The Wild Garlic ( http://www.thewildgarlic.co.uk ) meeting the lovely Mat Follas, to enjoying the wonderfully creamy ice creams at The Barford Farm ( http://www.barford-icecream.co.uk ) whilst walking around their beautiful gardens, to the delights of Mark Hix's Oyster and Fish House ( http://www.hixoysterandfishhouse.co.uk ) whilst watching the sun set over the Cobb in Lyme Regis.

Over the next week or so, i'll be blogging my reviews, foody finds and recipes from this wonderful county, I hope you enjoy them.

It has truly been an amazing holiday and would thoroughly recommend Dorset as a getaway venue.

My Dorset Foody Adventure

On our first night in Lyme Regis, hubby and I walked to the very pink, The Mariners Hotel and Restaurant, and treated ourselves to a meal out (well after the long drive, I didn't want to cook....that's my excuse and i'm sticking to it).

Anyway, the Mariners is a wonderfully quirky place with porthole windows and large comfy sofas in the lounge. The friendliest of staff, who cannot do enough to accommodate you, chat to all of their guests in between doing the necessities of their working roles.

We were shown into a sitting room and given the menu and wine list and the waitress went through the specials and highlighted a couple of dishes as well as suggesting a few different wines with these dishes.

We had an aperitif whilst waiting and got chatting with a wonderful couple from London who also suggested dishes to try in the future.

Anyway, we were called through for dinner and we were soon tucking into our starters and some lovely homemade bread and butter.

Although we both ordered fish, I far prefer red over white wine, so ordered a nice bottle of red wine, an Italian Merlot Corvina. I don't usually like mixed grape wines but this wine was easily drinkable and went actually well with our meals.

As some of you know, I had a lung transplant 8 months ago and because of it, there are certain foods I am now unable to eat like shellfish, pate, unpasturised cheeses and cured meats and fish. After excluding all of these factors,it usually leaves me little choice (usually soup, soup or soup). However The Mariners offered Feta and Courgette Fritters with a Spicy Tomato Sauce.

I have to say the fritters themselves were fairly bland and tasted a little floury from the batter (a good pinch of S&P and a touch of fresh chilli would have really elevated them) but the spicy tomato did help them. It had an acidic, rhubarb taste and the spicing was just right. Overall, not bad.

Main course time and I had the Fisherman's platter (minus the shellfish). This was a delicious plate of salmon, cod and sardines with a herb butter sauce. Two large bowls of jersey new potatoes and vegetables accompanied the dish and for the most part, it was delicious. For me, there was too much butter sauce on my plate but it was delicious especially the sardines (the highlight of the meal) The fishermans platter was one of those dishes that, when served, looked small and you think "where's the rest of it" but, by the time you've eaten half of it, you're not sure the other half is going to fit...lol.

To finish I ordered warm chocolate brownie with homemade vanilla ice cream.

Having been on a diet for what seems like forever, to be able to have a total indulgence like this amazing brownie and not just a tiny slice or small nibble was an absolute treat. It had a wonderful fudginess and was filled with chunks of pecan, giving a lovely crunch. The accompanying chocolate sauce was a little thin but full of flavour and the ice cream was packed full of vanilla and was silky smooth. Absolutely perfect.

This lovely three course meal for 2, a bottle of wine, 2 coffees and aperitifs to start came to about £80 which I thought was pretty good value. I would happily go back and eat here and know I would receive good service and eat in a comfortable and friendly atmosphere.

Off on Hols

So, after my mum being in and out of hospital, me having my transplant, my grandpa passing away, my sister having pelvic girdle issues through her pregnancy, her eldest daughter being rushed into hospital with gastroenteritis and her 3 week old son being diagnosed and hospitalised with a heart condition, I am finally getting a break away from it all....lol

Hubby and I are off to Dorset for rest, relaxation and a bit of a foodie tour. On top of planned visits to Wild Garlic, River Cottage Canteen and Mark Hix's place, we are going to a couple of microbreweries, an elk & moose farm, various cheese producers and a couple of recommended pubs and tearooms (any other suggestions welcomed).

I also promise to update with a couple of recipes and lots of pictures of wonderful Dorset food.

So Happy Easter to you all and will blog soon

xxx

Back in the land of the living

Sorry, sorry, sorry for not being around and updating you with the lovely recipes i've made recently.

Unfortunately last Thursday, my 3 week old nephew was rushed to a London hospital due to a heart defect. It was very touch and go for a while but, being the little fighter he is, he is well on the road to recovery.

During all of this, i've been babysitting my 2 year old niece (so that my sister and her husband could be with nephew), been to a friends wedding and baked for my mums 60th birthday (although we reduced the party to just a small group of immediate friends because of my nephews situation).

All in all it has been utter chaos. I will however, put some lovely new recipes on the blog soon. I would also like to thank you guys for all of the lovely follow tweets on twitter x .

Thanks again for your patients, hope you're all ready to get your baking aprons on......

.....lets bake x

To Die For Brownies

As promised (although a little late) I made brownies using one of the many brownie recipes in Alice Medrich's Chewy, Gooey....cookbook. Out of the many different recipes and cooking styles she writes about the New Bittersweet Brownies where the ones I decided to make.

I should also just point out that as this is an American book, all the measurements are in cups and tablespoons although there are a few conversions to imperial measures.

The verdict can be summed up in 3 letters OMG!!!!

I did have a lovely big plate of brownies but, by the time i'd got my camera and come back to the table, this was all that was left (9 have gone MIA...lol)

New Bittersweet Brownies

8 oz Bittersweet (70%) Chocolate - broken into small pieces

6 Tbsp (3oz) Unsalted Butter - small cubes

3 Eggs

1 Cup (7oz) Caster Sugar

1/4 tsp Salt

1 tsp Vanilla Extract

1/2 cup + 1 Tbsp Plain Flour

• Line an 8 inch square baking tin with foil ensuring all 4 sides are covered.
• Pre heat the oven to Gas 4/180 C/350 F and put the shelf in the lower third of the oven.
• Put the chocolate and butter in a glass bowl and melt either in a microwave or over a pan of simmering water.
• Stir the chocolate until smooth and combined with the butter then set aside.
• In a medium bowl, beat (with a kitchenaid or electric whisk) the eggs, sugar, salt and vanilla until the mixture is thick and pale.
• With the beaters still beating on slow, pour in the warm chocolate until well mixed.
• Carefully fold in the flour and then pour the mixture into the prepared pan.
• Bake for 25-30 minutes until a skewer comes out with a few crumbs but no gooey batter.
• Allow to cool in the pan.
• Using the foil, lift out onto a cutting board and cut into squares.
• Will keep in an airtight contained for up to 3 days.

Book Review - Chewy, Gooey...

Crispy, Crunchy by Alice Medrich.

(Sorry the picture isn't great)

Just bought this amazing book full of recipes from bread to buns, tarts to cakes with each recipe sounding more yummy than the previous.

The pictures, although not available for every recipe, look inviting and nearly all recipes feature "upgrades" of different flavour combinations.

There is a great section at the back of the book that looks at how to make component parts to a dish like chocolate ganache and buttercream and a section on measurement conversions to help convert the american/imperial weights into metric.

Tomorrow i've managed to secure a baking day to myself (no babysitting duties) and i'm going to attempt a couple of the recipes including the Sticky Pecan Bites and Gooey Turtle Bars (no turtles will be harmed in the making of these bars ;-) ) and i'll post my results tomorrow.

From what i've read, this book was well worth the buy for all of the inspiration it has given me with different flavour and texture combinations. By tomorrow, the results will hopefully confirm this.

Happy reading

xx

Planning a 60th!!!

In a rare break from baking (and babysitting for my sister), I am planning a 60th birthday party for my mum next weekend.

In a break from the usual party fayre of sausage rolls, quiche and birthday cake, she has asked for the next level up in the baking steaks.

Have scoured lots of lovely bakers blogs for inspiration, I now have many ideas, correction, I have too many ideas and need to pare it back.

Do I go for a chocolate triple layer cake with raspberry buttercream or a coconut cream cake? A lemon and lime cake or a coffee and walnut cake? Decisions decisions and that's just the cake. Then i've got to look at sweet and savoury tarts, nibbles and breads. Aaarrrggghhhh!!!

Think i'm going to sit in a dark room for a while and hope the clarity angel gives me a nudge....well that of wait for some comments from you lovely readers with suggestions.

Hope you like the blog and the recipes i've been posting.

Vicky x

Toffee Apple and Hazelnut Cake

This lovely sticky toffee apple cake is delicious with cream, custard, ice-cream or just by itself. Whats stopping you? Get baking, you'll love it.

Toffee Apple and Hazelnut Cake

115g Butter (softened)

2 Eggs (lightly beaten)

175g Muscovado Sugar (light)

1 tsp Mixed Spice

1/2 tsp Bicarbonate Of Soda

1 tsp Baking Powder

2 Apples (eating - medium, peeled, cored and roughly grated)

85g Hazelnuts (lightly toasted and coarsely chopped)

Toffee Apple Topping

1 Apple (eating - peeled, cored and thinly sliced)

85g Muscovado Sugar (light)

55g Butter

• Preheat the oven to Gas 4/180 C/350 F
• Grease and line a brownie tin approx 34 x 20 cm
• Make the topping first by melting the butter and sugar in a saucepan over a gentle heat, stirring regularly.
• Pour the now "toffee" mixture into the base of the brownie pan and top with the sliced apples.
• For the cake, beat together the sugar and butter until pale and fluffy.
• Slowly add the eggs whilst still beating.
• Sift in the flour, mixed spice, baking powder and bicarbonate and fold in carefully.
• Add in the grated apple and chopped hazelnuts and stir.
• Spoon over the apples and toffee in the brownie pan and bake for 35-40 minutes.
• Leave to cool in the tin for 10-15 minutes before turning out and cutting into squares.

Walnut and Raisin Oaties

Inspired from a recipe in Good Food Magazine, these absolutely moreish oaties are delicious on their own or, for a naughty extra, drizzle some melted chocolate over them......delicious!

Walnut and Raisin Oaties

140g Rolled Oats

225g Plain Flour

140g Walnuts (chopped)

100g Raisins

50g Desiccated Coconut

140g Butter

225g Soft Brown Sugar

3 tbsp Maple Syrup

3 tbsp Golden Syrup

2 tbsp Boiling Water

1 tsp Bicarbonate Of Soda

• Preheat the oven to Gas 3/160 C/325 F
• Line 3-4 large baking trays with baking parchment or silicon paper.
• In a large bowl, combine the oats, flour, walnuts, coconut and raisins and put to one side.
• Put the butter, sugar and both syrups into a saucepan and melt over a gentle heat. Put to one side.
• Mix the bicarbonate with the boiling water, mix well, add to the butter mixture and stir in.
• Pour the butter mixture over the dry ingredients and mix well.
• With a tablespoon or ice-cream scoop, form balls of mixture and place on the lined trays, flattening each a little.
• Ensure lots of space around each oaty as they do spread (approx 6 per tray)
• Bake for 15-17 minutes.
• Allow to harden slightly on baking tray before transferring them to a cooling rack.
• Keep up to 1 week in airtight container or freeze for up to 3 months.
• OPTIONAL - If wanted, melt and drizzle each oaty with chocolate and allow to set before serving.

Blueberry and Rhubarb Cupcakes

These lovely cakes are an absolute treat to the taste buds.

75g Butter (Unsalted)

1/2 tsp Bicarbonate of Soda

200g Plain Flour

2 tsp Baking Powder

75g Caster Sugar

200ml Buttermilk *

1 pinch Salt

1 Egg (Large)

100g Blueberries

For Rhubarb

100ml Water

75g Caster Sugar

1 Lemon (Juice Only)

100g Rhubarb (Chopped into bite sized pieces)

Buttercream

140g Butter (softened)

280g Icing Sugar

1-2 tbsp Cooking Syrup from Rhubarb

Handful of blueberries for decoration

• For the rhubarb, put the water, sugar and lemon juice in a saucepan and bring to the boil.
• Add the Rhubarb to the pan and cook until softened then leave to cool.
• Preheat the oven to Gas 6/200 C/400 F and line a cupcake pan with cake cases
• Put the butter into a small saucepan and melt over a gentle heat then remove to cook slightly.
• Put all of the dry ingredients into a large bowl and mix well.
• In a separate bowl whisk together the buttermilk and egg and then whilst still whisking gradually pour in the butter.
• Pour the wet ingredients into the dry and carefully mix in until just combined.
• Fold in the blueberries and the spoon into the cake cases.
• Push a teaspoon of rhubarb into the centre of each cake and cover over with the batter.
• Bake for 20-25 minutes until golden and put on a rack to cool.
• For the buttercream, place the butter in a bowl and beat until soft.
• Add half of the icing sugar and beat until smooth
• Add the other half of the icing sugar and 1tbsp of rhubarb syrup and beat until smooth and creamy.
• If necessary add the other tablespoon of syrup to achieve the right consistency.
• Spread or pipe over the cooled cupcakes and top with a blueberry.

*If you don't have buttermilk to hand this is a good substitute

1 tablespoon Lemon Juice

235ml Milk

• Place the tablespoon of lemon juice in a bowl, add the water and stir.
• Leave the mixture for 5 minutes then use as needed.

Happy eating

Apple Cake

This batter style cake is delicious by itself and amazing smothered in custard. Enjoy!

Apple Cake

2 Eggs

175g Caster Sugar + extra for dusting

85g Butter

75ml Milk

1/2 tsp Vanilla Extract

125g Plain Flour

1/2 tsp Cinnamon (ground)

1/2 tsp Nutmeg (ground)

2 1/4 tsp Baking Powder

2 Bramley Apples (pealed, cored & thinly sliced)

Custard to serve

• Preheat the oven to Gas 6/200 C/400 F
• Grease and line a square cake tin approx 20 x 20 cm
• Whisk together the eggs, sugar and vanilla until it forms a thick mousse consistency (about 5 minutes with an electric whisk)
• Put the milk and butter into a small saucepan and heat until the butter has melted then take off of the heat.
• With the whisk still running, pour the butter mixture into the egg mixture.
• Sift in the flour, cinnamon, nutmeg and baking powder and fold carefully ensuring there are no lumps.
• Pour into the cake tin and smooth over the top.
• Scatter all of the apple slices over the batter then sprinkle over the extra sugar.
• Bake in the oven for 10 minutes then reduce the oven to Gas 4/180 C/350 F and bake for a further 25-30 minutes until well risen and golden.
• Allow to cool in the pan before cutting into squares and tucking in.

Ms D's No Cook Chocolate Key Lime Pie

The lovely (and patient) Ms D (@MsDSpencer - Twitter) gave me this most fabulous recipe and with mothers day coming up, this could be the ultimate indulgence for mum.

Chocolate Key Lime Pie

300g Digestive Biscuits

50g Butter (unsalted)

1 tbsp Cocoa Powder

50g Chocolate Chips

397g Condensed Milk (sweetened)

4 Limes (key limes if you can get them)

300ml Double Cream

Square of Chocolate

• Grease and line a 23 cm fluted tart tin
• Put the digestives, cocoa, butter and chocolate chips into a food processor and blitz.
• Tip the mixture into the tart tin and press down with a spoon
• Place the crust into the fridge whilst making the filling
• Zest the limes and put to one side
• Juice the limes and mix in with the condensed milk in a large bowl
• Add the double cream to the mixture and with an electric whisk, whip together until thick
• Spoon the filling over the crust and refrigerate for 4 hours
• When firm, sprinkle the lime zest and grate the square of chocolate over the top
• Tuck in and enjoy

Diet Chocolate Orange Mousse - SW Style

Back on the diet and looking for a sweet treat? This mousse is absolutely gorgeous and very adaptable.

Changing the chocolate powder to a different flavoured "Options", adding some fresh chilli or by adding different flavourings (like rose water) or even alcohol (which will cost you an extra syn or 2 on slimming world), you can satisfy that sweet tooth and still be on that loosing weight streak.

Chocolate Orange Mousse - SW Style

100g Quark

500g Fat Free Fromage Frais (natural)

1 Sachet Cadburys Highlights

1 tbsp Sweetner

1tsp Orange Water

Fresh fruit to decorate

• Place all of the ingredients into a bowl and mix well.
• Put into serving dishes and refrigerate until needed

This supposedly makes 4 servings at 1/2 syn each on SW but if you decided you want to eat the lot, it is only 2 syns....YUMMMMM!

Lemon Drizzle Cake

My version of lemon drizzle cake doesn't have the gritty white crystallised sugar crust over the top of it. Instead the glaze totally penetrates the cake making in very lemony and moist and totally irresistible.

Lemon Drizzle Cake

225g Butter (unsalted, softened)

225g Caster Sugar

4 Eggs

2 Lemons (zest and juice)

225g Self Raising Flour

85g Caster Sugar

• Preheat the oven to Gas 4/180 C/350 F and grease and line a loaf tin.
• Beat together the butter and sugar (225g) until pale.
• Slowly add the eggs, one at a time whilst still beating the mixture.
• Sift in the flour and fold into the mixture.
• Add the lemon zest and mix to combine.
• Spoon the mixture into the loaf tin and smooth out.
• Bake for 50-55 minutes until golden brown and the skewer comes out clean.
• Once cooled, set aside to cool.
• Whilst cooling, mix the 85g of caster sugar with the lemon juice and mix thoroughly.
• Skewer the cake all over and then spoon the lemon syrup over to soak into the cake.
• Leave the cake for a good hour to soak up all the juice.
• Slice and serve.

Soda Bread

This lovely, quickto make bread, is lovely to make first thing in the morning. Not only does it make your house have that warming bakery smell, but it gives you the most delicious breakfast when eaten warm slathered in butter and jam.

Soda Bread

350g Plain Flour (plus extra for dusting)

150g Wholemeal Flour

1 tsp Bicarbonate of Soda

40g Butter (melted)

1 tbsp Treacle

320ml Buttermilk

• Preheat the oven to Gas 6/200 C/400 F make sure the oven shelf is at the highest level and line a baking try with a square of parchment.
• In a large bowl, place both flours, salt and bicarbonate of soda and mix together.
• Make a well in the centre of the flour and ad the melted butter, treacle and buttermilk and mix to a dough.
• Tip the dough out onto lightly floured surface and knead for a minute or 2, then roll into a smooth ball.
• Place the dough onto the baking tray and flatten slightly.
• Using a wooden spoon handle, push the handle into the dough (almost all the way through) to form a indented cross shape.
• Dust the top of the dough with a little flour then bake for 30-40 minutes until brown.

This bread only lasts a day or so and is always good for making toast.

Fig and Cream Cheese Tart

Thanks to the wonderful Lorraine Pascale and her fabulous Baking Made Easy book, I made this wonderful Fig Tart for dessert yesterday. Like with many recipes, you can mix and match the fruit, nuts and alcohol to whatever combination you like but give the fig a go, it is delicious.

Fig and Cream Cheese Tart

1 Quantity for sweet shortcrust pastry (either bought or make your own. Approx 500g)

260ml Cream (whipping or double)

3 Big Squeezes Runny Honey

1 1/2 Tbsp Sherry

165g Cream Cheese

12-16 Figs (fresh, cut into 6 wedges)

1 Handful Pistachios (roughly chopped)

Plain Flour for dusting

• Preheat the oven to Gas 4/180 C/350 F and grease and line a 20x30 cm fluted tin
• Roll out the pastry to about 4-5 mm thick and line the baking tin (use a small ball of excess pastry to push the pastry into the corners and the flutes. If the pastry tears or cracks, just patchwork it together with some excess pastry). Leave a small amount of pastry to over hang the top, prick the base a few times and refrigerate for at least 15 minutes.
• Remove from the fridge and line with a piece of greaseproof paper (scrunch up the paper first to make it more manipulable)
• Top with baking beans and bake blind for 20 minutes take out the beans and greaseproof and bake for a further 5 minutes until if feels sandy.
• Remove from the oven and allow to cool.
• For the filling, put the cream in a bowl and whip to a thick consistency.
• Fold in the cream cheese, honey and sherry.
• Spoon the filling into the tart shell then top with the fig wedges and scatter the pistachios.

Pear and Saffron Chutney

This is a delicious chutney and goes really well with cold cuts and pate. Like all chutneys, the flavours get better and better if you leave it to mature for a week or two.

Pear and Saffron Chutney

2 Onions (medium, finely diced)

4 Apples (medium, peeled, cored and diced)

1.2kg Conference Pears (firm, peeled, cored and diced)

2 Oranges (zest of 1, juice of 2)

200g Golden Raisins

300ml White Wine Vinegar

350g Caster Sugar

1 Fresh Ginger (thumb sized, grated)

2 Cinnamon Sticks

1 Nutmeg (small, grated)

1 1/2 tsp Cayenne Pepper

Pinch Saffron (good pinch infused in 1-2 tbsp warm water)

• In a large heavy based saucepan, put all of the ingredients EXCEPT the pears, saffron and sugar and simmer (stirring regularly) for 5 minutes until the liquid is reduced by half.
• Add the saffron and sugar and cook for 5 minutes
• Add the pears and simmer very slowly for 1 1/2 hours until thick and syrupy.
• Put into sterilised jars whilst still fairly hot.

Plum Streusel

Thank you to the lovely recipe bods at Good Food magazine i made this absolutely gorgeous plum streusel traybake. Not only is it amazing on its own but with a big dollop of extra thick double cream flavoured with a dash of Disaronno it is a taste of heaven.

Plum Streusel

250g Butter (cold and cubed)

225g Caster Sugar

300g Ground Almonds

140g Plain Flour

25g Plain Flour

2 Eggs

1tsp Ground Cinnamon

1tsp Baking Powder

6 Plums (cut into sixths)

50g Flaked Almonds

• Preheat the oven to Gas 4/180 C/350 F
• Grease and line a brownie pan approx 20 x 30 cm
• Put the ground almonds, butter and sugar into a food processor and blitz to a "breadcrumb" consistency
• Spoon out half of the mixture into a separate bowl and set aside
• Add the 140g of flour to the processor and blitz to a rough dough
• Tip the dough into the prepared tin and flatten down with your hands making an even layer (make sure you get right into the corners)
• Bake the base for 20 minutes or until golden then allow to cool
• Put all but 2-3 tbsp of the mixture in the bowl back into the processor (leave the couple of tablespoons of mixture to one side for the topping)
• Add the eggs, 25g flour, baking powder and cinnamon to the processor and whiz until a batter is formed.
• Pour the batter over the cooled base.
• Sprinkle the plum slices all over the batter and sprinkle a little extra sugar if you want too
• Bake for 20 minutes
• Sprinkle the remaining 2-3 tbsp of mixture and the flaked almonds over the plums and bake for another 20 minutes until golden brown
• Allow to cool before serving

Very happy eating

Lardy Cake

Now don't let the name put you off. This cross between a sweet bread and cake is pure indulgence. It takes a bit of time to make but only seconds to demolish and then you'll want to make it all over again.

Lardy Cake

225g Plain Flour

1/4 tsp Salt

1tsp Ground Mixed Spice

3.5g Easy-bake Yeast (1/2 a 7g sachet)

1 Egg (beaten)

125 ml Milk (warmed)

125g Lard (cold and cubed)

125g Butter (cold and cubed)

125g Caster Sugar

100g Currants

For Glaze

1-2tbsp Milk

3tbsp Caster Sugar

3tbsp Water (boiling)

• Grease a cake tin (approx 20 cm in size). Make sure the tin is NOT a spring form tin but an all in 1 tin otherwise all the lovely butter will leak out and make a terrible mess in your oven)
• In a large bowl sift in the flour, salt and mixed spice.
• Add the yeast and make a well in the centre.
• Mix the beaten egg with the milk and pour into the well.
• Mix to a dough and knead for 10 minutes until smooth.
• Put dough back in the bowl, cover with cling and leave in a warm place for at least 1 hour until doubled in size.
• Knock the air out of the dough and knead for a couple of minutes.
• Roll out the dough on a floured surface to a rough rectangle shape (approx 25x15cm).
• Divide the lard, butter, sugar and currants into 3 equal portions.
• Sprinkle 1 portion on the lard, butter, sugar and currants over 2/3 of the dough.
• Fold the bottom/uncovered 1/3 of dough to cover half of the currant mixture.
• Then fold over again to cover all of the currant mixture, making 3 layers (like folding a letter for an envelope)
• Turn the dough a 1/4 of a turn and use the rolling pin to first seal the ends then to roll out again into a similar sized rectangle.
• Repeat this process two more times to use up the remaining 2 potions of currants, butter, lards and sugar, turning and sealing the edges each time.
• At the last time of rolling, roll out to the size of your cake tin
• Loosely cover again with cling and leave to double in size.
• Preheat the oven to Gas 6/200 C/400 F
• Slash the top of the cake to create a diamond effect and brush with the milk glaze.
• Bake for 25 minutes until golden
• Mix the water and boiling water together until sugar has dissolved
• Pour all over the cake and bake for a further 5-8 minutes
• Allow to cool in the tin for 10-15 minutes before turning out and allowing all the sugary glaze drip over the cake.

Happy indulging

Sorry- Normal service will resume.... NOW!

As usual, the course of giving birth never runs smoothly. My beautiful little nephew was born on Friday but the littles holes in his heart (that all babies have before birth), haven't healed properly. So, things have been little chaotic for the last few days as i've been on babysitting duties so that my sister and her husband can stay at the hospital and sort out my nephew.

Good news is that it looks like everything is beginning to heal nicely now and they are letting him home. This then releases me from babysitting and allows me back into my lovely kitchen...YAY!!

So above are some of the recipes i've made over the last couple of days (in between child minding duties) I hope you enjoy them.

xxx

Baby Nephew Arrives

Hi everyone,

I know I promised to update you today with my lovely recipes for Lardy cake and soda bread (which amazingly I did find time to make) but after 2 days of on and off labour for my sister and on and off babysitting by me to my niece, my little nephew put in an appearance.

So I promise tomorrow I will have all my lovely recipes and pictures for you to see and try and maybe a few more that I make in celebration for my little nephew.

Also, there is always room for your ideas and comments on my blog and i'd love to hear what you think or to share some of your wonderful recipes.

Have a lovely weekend all

xxx

Bake free day

It doesn't happen often that my lovely kitchen gets totally neglected but today was one of those days.

Between taking my old cat (about 17 years old) to the vets and then babysitting my niece, as her mum (my sister) is in labour with baby no.2, the day has just whizzed passed.

I promise that tomorrow i'll have lots of lovely recipes to share with you including Lardy Cake (sounds nasty but tastes amazing), cookies and biscuits and some lovely soda bread....well, baby permitting of course.

Happy eating

xxx

Black Forest-ish Cake Slimming World style

Black Forest-ish Cake

6 Eggs

28g Self Raising Flour (sifted)

28g Cocoa Powder (sifted)
9tbsp Sweetener (granulated)

2tsp Vanilla Extract

2 pots MullerLight Cherry Yoghurt

300-400g Cherries (stoned)

4tbsp Fat Free Fromage Frais

• Whisk the egg whites to stiff peaks
• In a separate bowl whisk egg yolks, vanilla and sweetener until well mixed
• Add a 1/4 of the egg white and beat until pale yellow.
• Add the flour and coco powder gradually and fold into the mixture
• Add the rest of the egg whites & fold in carefully
• Pour the batter into 2 cake tins and smooth out with a spoon
• Bake at Gas 5/190 C/375 F for 15-20 minutes checking regularly
• Once baked the cakes should be light and springy
• Take out of the oven and leave to cool for 10 minutes then carefully remove from the cake tins
• Roughly chop the stoned cherries and add 3/4 to a bowl (keeping 1/4 back for the topping)
• Add the 2 pots of cherry yoghurt and fat free fromage frais and mix well
• Sandwich 3/4 of the mixture between the two cakes and the other 1/4 on the top.
• Sprinkle the remaining cherries over the top

All for only 9 syns you can share or be naughty and eat the lot.

Enjoy

Slimming World

As some of you may know, I've been following the Slimming World diet for nearly a year now (well with the odd cheat her and there). this was because the medication I was put on both before and after my transplant made me blow up like a balloon.

Now, 3 stone lighter, I follow the diet during the week and indulge on the weekends to keep a healthy balance.

A lot of my S/W friends have asked my to post my recipes, that follow the diet, so they can give them a go. I hope you enjoy them.

Happy diet eating

x

Crusty Cob Loaf

I just love the smell of freshly baked bread especially on a lovely sunny day like today. All I need now is somebutter and a slab of strong cheddar to make the perfect snack. Yum!

Crusty Cob

500g Strong White Flour

1tbsp Salt

30g Fresh Yeast

40g Butter (softened)

300ml Water (warmed)

Very small handful of flour for dusting

• In a large bowl put flour, salt, yeast (keep separate from the salt) and butter.
• Add 200ml of the water and mix the ingredients to start to combine.
• Add the last 100ml of water and mix thoroughly to form a dough.
• Lightly flour your surface and pop the dough onto it.
• Knead well for a good 5-8 minutes to work the gluten.
• Put the dough back in the bowl, cover with cling film and leave to rest in a warm place for 2 hours.
• Line a baking tray
• After 2 hours take the dough out of the bowl and shape into a ball.
• Place the ball of dough on the prepared baking tray and leave to rise for 1 hour with a damp tea towel loosely covering it.
• Preheat the oven to Gas7/220 C/425 F
• With a sharp knife, slash the dough a couple of times and dust the top with a little flour.
• Bake for 30 minutes until golden then transfer to a cooling rack.

Mountain Bread

This is another Nigella based recipe with a few tweaks. It is one of the easiest bread recipes there are and absolutely scrummy with Lime Curd (posted under recipe tab)

250ml Milk

250ml Water (warm)

350g Wholemeal Bread Flour

50g Rye Flour

15g Fresh Yeast (or 7g easy bake yeast)

50g Porridge Oats (not instant)

25g Wheat Bran

3tbsp Sunflower Seeds

2tbsp Sesame Seeds

1tbsp Poppy Seeds

• Mix the milk and water together in a jug
• Put all the other ingredients in a bowl (keeping the yeast and salt separate)
• Add the liquid to the dry ingredients and mix well (will look like mashed up weetabix)
• Butter (well) a loaf tin and add the bread mixture
• Smooth out the mixture and place into a cold oven
• Turn the oven on to Gas 1/4/110 C/225 F and cook the bread for 30 minutes
• After 30 minutes turn the oven up to Gas 4/180 C/350 F and bake for a further 1 hour
• Test the bread by either knocking to hear a hollow sound or using a skewer to see if it comes out clean. If not cooked, put back in the oven for a further 10-15 minutes.

Nigellas Quick Lime Curd

Thanks to the wonderful Nigella Lawson and my fab greengrocer (who had a glut of fruit and veg for me to pickle, conserve and bake with) I made this totally yummy Lime Curd.

75g Butter (unsalted)

3 Eggs (large and beaten)

75g Caster Sugar

125ml Lime Juice

Zest 1 Lime

• Melt butter in a saucepan then take off the heat and allow to cool slightly for a few minutes
• Add all the other ingredients and whisk thoroughly
• Turn the heat back on low and continue to whisk until a thick custard conststancy.
• Allow to cool slightly before filling a sterilised 350ml jar.
• Store in the fridge

....and Lemons

Lemon Meringue Squares

The photo really doesn't do these moreish little morsels justice. Just make them and if there are any left by the end of the day, i'd be surprised.

Base

125g Butter (softened)

75g Caster Sugar

155g Plain Flour (sifted)

Topping

4 Eggs (medium, beaten together)

250g Caster Sugar

4 tbsp Lemon Juice

2tsp Lemon Zest (grated)

30g Plain Flour

1/2 tsp Baking Powder

Icing Sugar for dusting

• Peheat the oven GAs 4/180 C/350 F and grease and line a brownie pan (approx 20 x 30 cm)
• Cream together the butter and sugar for the base, until light and fluffy.
• Fold in the flour and tip the 'dough' into the prepared tin.
• Flatten out the dough until and even cover across the tin (including the corners)
• Bake for 20 minutes until golden then take out of the oven and allow to cool.
• For the filling, beat the eggs until light and fluffy.
• Stir in the lemon juice and zest.
• Sift in the flour and baking powder and slowly whisk into the egg mixture
• Pour batter over the cooled base and bake for 25-30 minutes until firm.
• Leave in the tin to cool, cut into squares and dust with icing sugar

Oranges.....

Blood Orange Semolina Cake

6 Eggs (medium, room temperature and separated)

310g Caster Sugar

2 tsp Grated Blood Orange Zest

4 tbsp Blood Orange Juice

90g Semolina

95g Ground Almonds

2 tbsp Self Raising Flour

4-5 Thin Slices of Blood Orange

• Preheat the oven to Gas 3/170 C/325 F and grease and line a 24 cm cake tin.
• In a large bowl, put the egg yolks, 250g of the sugar, the orange zest and 2 tbsp of the orange juice and whisk for a good 5-8 minutes until thick and pale.
• In a separate bowl whisk the egg whites until stiff peaks form.
• Sift together the semolina, ground almonds and flour in a bowl.
• Fold 1/3 of the egg whites into the yolk mixture followed by 1/3 of the semolina mixture.
• Repeat until both the egg whites and semolina mixture are folded in.
• Pour the batter into the cake tin and bake for 35-45 minutes until a skewer comes out clean.
• Put the remaining blood orange juice, sugar, orange slices and 125 ml of water in a saucepan.
• Stir carefully over a low heat until the sugar is dissolved then increase the heat and simmer until syrupy in consistency.
• Pour the hot syrup over the cake and place the slices carefully on the top.

Busy Busy!!

Sorry I haven't posted anything up until now. I've been so busy running around here, there and everywhere that more poor kitchen is feeling a little neglected.

I did get a spare hour to knock up a very quick blood orange cake and some lemon squares which I promise to write the recipes for tomorrow. To whet your whistle here are some pics (although they are a little rough looking they were absolutely scrummy)

I need your help

Hello to you all,

I just wanted to thank you for taking time to read my blog. How am I doing? OK?

I was hoping that you lovely people could let your friends and family know about my blog. I'm currently working on my 1st cookbook (it is mainly based upon food post transplant patients like me can eat). As I increase the recipes on my blog, feedback will be absolutely invaluable to me and let me know i'm heading in the right direction.

Thank you again and have a wonderful weekend

Vicky x

Afternoon Tea pt2 Teacakes

These are absolutely delicious toasted with lashing of butter spread all over them. Enjoy

Teacakes

400g Strong White Flour

1 1/2 tsp Salt

40g Caster Sugar

1 tsp Cinnamon

50g Butter (softened)

28g Fresh Yeast

200ml Water (warm)

100g Sultanas

35g Mixed Peel

1 Egg (beaten - eggwash)

• In a large bowl, put flour, salt, sugar, yeast*, butter and water and mix thoroughly
• Turn out the dough onto a lightly floured surface and knead well for 5 minutes
• Put the dough back into the bowl, cover with clingfilm and put in a warm place to prove for 1 hour
• Line a baking tray and put to one side
• Mix the peel and sultanas into the dough well.
• Pull off chunks of dough approx 75-80g in weight and roll into balls.
• With a rolling pin, flatten each dough ball to be approx 2 cm think.
• Place on the prepared baking tray, cover with a slightly damp tea towel and leave to prove again for 1 hour.
• Preheat the oven to Gas 5/ 190 C/375 F
• Brush each teacake with eggwash and bake for 15-20 minutes until golden.

Happy Eating

Afternoon Tea pt1 Smoked Cheese Scones

I don't know why, but on such a glorious day like today, with the sun streaming into the house and the sounds of the ducks at the bottom of the garden, afternoon tea sounds like a lovely way to spend a few hours with friends. Here is one of the recipes i've prepared for today.

Smoked Cheese Scones

500g Strong White Flour

28g Caster Sugar

28g Baking Powder

75g Butter (softened)

2 Eggs (medium & beaten)

1 Egg (eggwash)

240 ml Milk

100g Smoked Cheese (grated) -I use Cheeseworks, Smoked Winterdale Shaw

• In a large bowl add flour, sugar, baking powder, butter, milk and beaten eggs and mix together to form a dough.
• Once dough is formed, add just over 3/4 of the cheese and mix into the dough.
• On a lightly floured surface, knead the dough for 7 minutes until nice and smooth.
• Roll out the dough to 3 cm thick and, using a cutter, cut out the scones.
• Place the scones on a lined baking tray and brush the tops with some of the eggwash.
• Place the scones in the fridge for 30 minutes to relax
• Preheat the oven to Gas 7/220 C/425 F
• Take the scones out of the fridge, brush again with eggwash (try to keep the eggwash on the tops of the scones as the drips down the sides can stop the scones raising evenly) and top with the remaining cheese.
• Bake the scones for 15-20 minutes until golden brown

Happy eating

Sticky Ginger Jamaica Cake

This cake holds lovely memories for me, sitting on a gingham blanket, having a picnic in Manor Park, London. I just love this cake and hope you do to.

225g Self Raising Flour

1 tsp Bicarbonate of Soda

1 tbsp Ground Ginger

1 tsp Cinnamon

1 tsp Mixed Spice

115g Butter (unsalted and cubed)

115g Golden Syrup

115g Treacle

115g Dark Muscovado Sugar

275ml Milk

1 Egg (medium)

• Preheat oven to Gas 4/180 C/350 F and grease and line, with greaseproof paper, 1 large or 2 small loaf tins.
• Sift together the flour, ginger, cinnamon, mixed spice and bicarbonate of soda in a large bowl.
• Add the butter and rub it in until a "breadcrumb" mixture forms
• In a small saucepan, put the sugar and milk together and gently heat until the sugar is thoroughly dissolved. Leave to cool slightly
• In another small saucepan, mix the treacle and golden syrup and warm through until runny. Leave to cool slightly.
• Whisk the milk and sugar mixture into the flour followed by the treacle mixture.
• Add the egg (beaten) and whisk to a smooth batter.
• Pour the mixture into your tin(s) and bake for about 45 minutes or until a skewer comes out clean.
• Leave to stand for 5 minutes before turning out onto a cooling rack (leaving the greaseproof paper attached to the cake.
• Once cold, wrap in foil or greaseproof and leave overnight. This allows the flavour to develop and the cake become more sticky.

Busy, busy!!!

My kitchen is probably feeling a little neglected today as i've not had much time to bake today (i'm babysitting my 2 year old niece). I have managed to knock up a nice loaf though. I've added the pictures of the bread pudding i've made to the recipe and am will be adding the recipe for my sticky ginger jamaica cake later (once niece is in bed).

I've just been given a wonderful old Cordon Bleu baking book which has some amazing recipes in accompanied by some fab 1970's pictures to show how they should look. I'm going to have a go tomorrow.

Anyway, i'll keep this short and sweet for now and hope to pop on later after niece's bedtime.

Happy eating

xxx

Baking, baking and more baking!

Another day baking in Victoria's Kitchen. I've started by making a lovely seedy loaf, my bread pudding (i'll post the pics with the recipe later) meringues and 2 sticky ginger cakes, and all by 12.30! What a busy girl i've been.

I'll update later with photos and recipes. Happy St Patricks day

xxx

Bread Pudding

This is a fruity, spicy slice that will have you coming back for more.

225g Bread (no crusts)

1/2 pint Milk

170g Mixed Fruit

60g Soft Brown Sugar

60g Suet

2 tsp Mixed Spice

1 Egg (large)

Nutmeg and Sugar to dust

• Break the bread into chunks and soak in a bowl with the milk for 30 minutes
• After 30 minutes beat the bread to a smooth paste
• Add the fruit, sugar, suet, spice and egg and mix well
• Pour into a brownie tin (approx 20cm x30cm) and dust with a little ground nutmeg
• Bake in a preheated oven at Gas 4/180 C/350 F for 1-1 1/2 hours until nicely browned on top.
• Cool in the tin, sprinkle with sugar
• Once cool, cut into squares and tuck in.

Cinnamon Cookies

For such a simple recipe, these are some on the most delicious cookies i've eaten.

180g Caster Sugar

120g Butter (softened)

1 Egg (large)

1 tsp Vanilla Extract

180g Flour

1 1/2 tsp Cinnamon (ground)

1 tsp Baking Powder

1/4 tsp Salt

Cinnamon sugar for dusting

• Cream together the butter and sugar then beat in the egg and vanilla
• Sift the flour, cinnamon, baking powder and salt then add to the wet ingredients.
• Mix well to form a dough then wrap in cling film and refrigerate for 2 hours.
• Pull off walnut sized chunks of dough and roll in the cinnamon sugar
• Place on a lined baking tray and bake in a pre-heated oven Gas 4/180 C/350F for 10 minutes.
• Allow to cool on the baking for 5 minutes before moving to a cooling rack.

Treacle Sponge

I haven't made this for a while but this is just the pudding for a cold foggy day like today (especially with lashings of custard - Yum!)

2 Tbsp Golden Syrup

100g Butter (softened)

100g Caster Sugar

100g Self Raising Flour

1 tsp Baking Powder

1 tsp Vanilla Extract

1 Tbsp Brandy

2 Eggs (medium)

Extra Butter for greasing

• Grease a 900ml pudding bowl very generously and then place the bowl in the fridge for 30 minute for the butter to harden.
• After 30 minutes, add the golden syrup to the base of the bowl and place it back in the fridge until you are ready for it.
• In a separate bowl, add the rest of the ingredients and whisk to a smooth batter.
• Spoon the batter over the golden syrup.
• Cover the pudding with a square of greaseproof paper AND foil, with a pleat folded into them and tie to secure.
• Steam the pudding for approximately 1 1/2 hrs (keeping an eye on the water level and topping up if necessary)
• Once cooked, take off all of the foil and paper, put a plate over the bowl and invert being very careful of the hot syrup.
• Serve with extra syrup and custard

The Old Gate Inn - Canterbury

Hi everyone. I've been exploring the delights that Deal and Canterbury can offer today (with my mum), stopping off for lunch at The Old Gate Inn. It's a lovely rustic style pub with really friendly and helpful staff. There are lots of roaring open fires, chasing away the chills from the fog and the food is good and honest.

I had a lovely ribeye steak sandwich on ciabatta with onion chutney and a side salad and my my mum had a falafel wrap with salad. Although not all dressed up with whistles and bows, the fo

od was absolutely delicious and very reasonably priced. Well worth a visit.