In a parallel universe you are Sara Lund from The Killing. You were eating herrings for breakfast when you were knee high to a grasshopper/one of those ants they serve at Noma. You alone are responsible for the 30% rise in Swedish food imports over the past five years. This book is for you.
15 Minute Meals
The Great British Bake Off: How To Turn Everyday Bakes Into Showstoppers
Tuesdays nights have not been the same since the Bake Off ended. No matter how much enthusiasm your colleagues have shown for your idea of recreating the Bake Off each week at work no one has quite perfected the rising tension and certainly no one has volunteered to take on the rum baba. And anyway, a non-descript office block with a kitchen comprising of a twenty year old microwave and a fridge packed full of mouldy sandwiches is certainly not a giant white tent complete with Mel-n-Sue and the latest kitchen kit in the picturesque ground of a stately English home. Recreate the magic, this book is for you.
The Kitchen Diaries II
I'm almost certain that the sub-heading of this book isn't '...the £400,000 advance'. However, if 'peel' brings to mind the word 'facial' rather than 'spuds' and 'stock' brings to mind 'from good stock' as in 'his Father owns half of Northumberland don't you know' rather than 'chicken', this book is most certainly for you.
150ml natural yogurt
3 beaten eggs
150g Sous Chef Christmas Spiced Sugar
140g self- raising flour
100g plain flour
1 tsp baking powder
Zest of 2 clementines
175g unsalted butter, melted
For the icing:
200g icing sugar, sifted
Approximately 75mls juice from an orange
2 tsps orange zest
50g dried cranberries
50g shelled pistachios
1 tsp orange zest
1. Grease and line a nine inch bundt tin and preheat the oven to 190C/Fan 170C/Gas Mark 5.
2. In a bowl mix together the yogurt and beaten eggs
3. Pop the sugar, flours, baking powder and zest into a large bowl, mix well with a wooden spoon and make a well in the centre. Add the yogurty mix and nicely melted butter and fold together
4. Spoon the mixture, which will be quite liquidy, into the bundt tin and bake for 35-40 minutes until risen and golden in colour
5. Cool on a wire rack
6. To make the icing: place the icing sugar and zest in a large bowl. Gradually stir in the juice until you reach a nice thick, glossy icing
7. Spoon the icing onto the cakes and decorate with the cranberries, pistachios and grate over the final teaspoon of zest
- I used some Christmas Spiced Sugar kindly sent to me by Sous Chef. This seasonal sugar contains festive spices including cinnamon, cloves, ginger, cardamom and green anise. A lovely addition to any festive bake and a perfect little stocking filler for a fellow foodie
- Ginger is the theme for this month's One Ingredient blogging challenge, hosted alternatively by Franglais Kitchen and How to Cook Good Food so this post will be winging its way over
My thanks to Sous Chef who kindly sent a box of festive baking treats: