Wednesday, 11 October 2017

Flourless Coconut and Lime Cake

I purchased a cookery book called "Tanya Bakes', by Tanya Burr in the charity shop the other day for a £1. A cookbook for a pound is a pound well spent. This recipe jumped out at me straight away as I was having friends around for lunch and one of my friends is gluten free. I could see when I put the mixture in the tin that isn't wasn't going to be a deep cake and once out the oven I was quite disappointed with the look of it. It hadn't risen much at all and looked decidedly flat to me. So instead of the icing the recipe recommended I thought I'd make it look larger and more impressive with lime butter cream. I wasn't really expecting much from the cake given the look of it but was really pleasantly surprised when I tasted it . Infact it was a really lovely cake and I made it again for my sisters birthday the following day . She said it was a close second behind the sticky ginger cake. 

Serves 8-10
150g unsalted butter, softened, plus extra for greasing
150g golden caster sugar
4 eggs
150g ground almonds
100g desiccated coconut
Zest and juice of 1 lime

For the topping
200g icing sugar
Zest and juice of 1 lime
A sprinkling of coconut flakes

Heat the oven to 180ºC . Grease and line a 21cm round, deep, loose-bottomed cake tin with greaseproof paper.

Cream together the butter and sugar until light and fluffy. Add the eggs, ground almonds, desiccated coconut and the lime juice and zest.

Pour into the cake tin and bake for 35-40 minutes, until cooked through. Cool in the tin, then transfer to a wire rack to cool completely.

Cheese and Rosemary sablés

I made these delicious little canapés for a family get together a couple of weeks ago. They can be made in advance and stored in an airtight container, but I can assure you they won't need to be stored for very long. They are very buttery and light with a 
wonderful cheesy flavour. I served mine cold but if you could serve them warm they 
would be even more delicious. I didn't bother with the walnut coating . 
They would be a great served with wine at a Christmas party, I have a feeling I'll be making many more of them in the next couple of months. I found the recipe on the Delicious Magazine website. 

175g plain flour, plus extra to dust
½ level tsp salt
½ tsp cayenne pepper
½ tsp English mustard powder
150g unsalted butter, chilled, cut into small pieces
75g mature cheddar, finely grated
75g parmesan, finely grated
1 medium free-range egg, beaten
75g walnut pieces, finely chopped
1 tbsp finely chopped fresh rosemary leaves
Sea salt flakes for sprinkling

Put the flour, salt, cayenne pepper, mustard powder and butter into a food processor and mix together until it resembles fine breadcrumbs. Add the grated cheeses and 1 tsp cold water, then blend briefly using the pulse button until the mixture comes together into a ball.
Tip the ball of dough onto a lightly floured surface, divide in half and, with lightly floured hands, shape it into two 3cm thick logs. Wrap them first in squares of baking paper, then cling film and chill in the fridge for 3-4 hours until very firm.
Preheat the oven to 180°C. Unwrap the logs, brush with the beaten egg, then roll in the chopped walnuts, pressing them on firmly by hand. Cut the logs into 4-5mm slices and place the biscuits about 3cm apart on baking trays lined with baking paper.
Brush the tops of the biscuits very lightly with the beaten egg, then sprinkle some with the chopped rosemary and some with sea salt flakes. Bake for 11-12 minutes until richly golden brown. Remove and leave to cool on the baking trays, then store in an airtight tin.

Thursday, 14 September 2017

Pizza Fiorentina

I apologise if you are still following Good food and red shoes and thinking when the heck is this woman going to add a new recipe. I kind of lost my mojo in the summer with the blog. That's not to say I haven't been cooking, it's still a big part of my life, but I haven't been trying many new recipes. 
I turned 50 this July, so I catered quite a lot for friends and family over the summer using some of my favourite recipes. On one occasion I catered for 23 family members, and it seemed relatively stress free. I'll share my recipes and photos soon.  My son did pass all of his GCSE's with good grades despite driving us mad with very little work. So both kids are in sixth form now. My daughter is approaching 18 and my husband 50 so I'm sensing a lot of entertaining and cooking in the next month or so. 

I loved this pizza the other night, it's from a book called Quick Cook, one pot. I really like using tortilla, I like the lightness of the pizza base, it feels healthier, I don't know if it is. The egg was a nice touch, I think I might of liked it as much without,  but it made it more interesting. 

Serves 4 
125 g of baby spinach leaves
4 large tortillas (I use 8 as put 2 together)
Tomato purée
125 g of mozzarella cheese sliced

4  eggs
25 g of Parmesan cheese (I used cheddar too)

Place the spinach in a sieve  and pour over boiling water from the kettle until wilted, then squeeze thoroughly to remove excess water.
Arrange the tortillas on 4 pizza bases.  Spoon on the tomato purée then scatter over the spinach. Arrange the mozzarella on top, then crack and egg in the centre of each tortilla.
Sprinkle the Parmesan over the pizzas and place in a preheated oven 220° C for 5 to 7 minutes until the egg whites are just set. 

Monday, 24 July 2017

Asparagus and Gruyere tarte

If you want to make something that is so incredibly easy but very impressive at the same time this is the dish for you. 
It's a recipe given to me from my sister in law, and every time I have made it, it has been a huge success. 

Serves 4
1 pack of ready rolled puff pastry
A pack of asparagus
2 tablespoons of Dijon mustard
A block of gruyere cheese

Unroll the ready rolled puff pastry onto a large baking tray keeping it on the greaseproof paper that it is wrapped in . Score a line around the edge of the pastry about half an inch in, and prick the inside of the pastry with a fork to stop the pastry rising too much. Spread the Dijon mustard onto the pastry. Grate on the cheese to your liking. Lightly steam the asparagus then lay on top of the cheese. Grate a little more cheese over the Asparagus. Put the tarte in a hot oven for about 20 minutes unitil the pastry is golden and the cheese is bubbling. It can be eaten hot or cold. 

Tuesday, 20 June 2017

Roasted new potatoes with Brie and sundried tomatoes

Tesco recently sent me a box of free goodies for being a good customer. It included a packet of jersey royal potatoes, some Cornish Brie, some sun dried tomatoes and a recipe card. 
Heat the oven to 200C, then roast the potatoes in olive oil with a bit of mustard power mixed in and lots of seasoning. When the potatoes are golden, slice on the Cornish Brie, add the sundried tomatoes and put back in the oven until the cheese is just starting to melt. Sprinkle with parsley when it's out of the oven. I added the Parma ham at the cheese stage and it crisps up beautifully in the oven. 
It was a very simple but delicious meal, perfect for alfresco dining in this wonderful weather we are experiencing. 

Note: if you haven't got mustard powder any mustard would be fine mixed in with the olive oil. I think a sprinkling of spring onions half way through cooking stage would add a good flavour and blue cheese melted like cambozola would be good too. 

Monday, 12 June 2017

Nigella Lawson's Peanut Butter squares

These delicious chocolate and peanut treats were made as a bribe for James to do some revision the other evening. Did it work? No, he ate and enjoyed them but still didn't do the revision required. We haven't got long to go, it will all be over by Friday and there starts a very long summer. We will then have the job of finding a prom suit for the following Friday, hopefully it won't be as difficult as the prom dress search last year. Anyway, if you like Reece's Peanut butter cups you will love these, they are very similar. The recipe is an old favourite from, 'How to be a Domestic Goddess'.

Serves: 12

For the base
50g muscovado sugar
200g icing sugar
50g unsalted butter
200g smooth peanut butter

For the topping
200g milk chocolate
100g plain chocolate
1 tablespoon unsalted butter

Stir all the ingredients for the base together. You can simply use a wooden spoon and bowl or throw it all into the magimix for a couple of high powered seconds.
Press the sandy mixture into the lined brownie or similar style tin and make the surface as even as possible.
To make the topping simply put the chocolate and butter in a glass bowl and microwave for only a minute or two to melt.
Spread on base and put the tin in the fridge to set.
When the chocolate has hardened cut into mini squares.