This is a real crowd-pleaser. If you can't wait for the stickiness to develop then eat it warm as a dessert with a good dollop of custard or cream!
Plain flour – 280g
Bicarbonate of soda – 1 tsp
Ground cinnamon – 1 tsp
Ground ginger – 1 tbsp
Stem ginger, chopped – 4 tbsp
Salt – ¼ tsp
Unsalted butter, softened – 170g
Light muscovado sugar – 90g
Golden syrup – 220g
Egg - 1
Milk – 200ml
1. Heat the oven to 170°/gas 3-4.
2. Line the base of a 20 cm square cake tin with greaseproof paper (buttered sides).
3. Sift the flour with the bicarbonate of soda, ground ginger, cinnamon and salt.
4. Cream the butter with the sugar until light and fluffy.
5. Whisk in the golden syrup, then add a heaped tablespoonful of the flour mixture followed by the egg.
6. Whisk in the remaining flour, followed by the milk, until the mixture forms a smooth batter. Stir in the stem ginger.
7. Scrape into the prepared tin. Bake for about 50 minutes until firm to the touch.
8. Test by inserting a skewer deep into the centre. If it comes out clean then it is done.
9. Allow the gingerbread to cool in the tin for 10 minutes, and then turn out onto a wire rack and leave to cool.
Tip: If you wrap the cooled cake in greaseproof paper, then foil and store in an airtight container for a couple of days it develops into an even stickier gingerbread cake.
Thursday, 27 May 2010
Tuesday, 25 May 2010
A word about cookbooks
Like many of you I have a plethora of cookbooks, ranging from the 50p markdown ones in garden centres and charity shops through to my old Cesarini and Kinton ones from the good old days! I may occasionally grouch about Mr Oliver but I still have his books.
Treat them as an aid to your culinary skills not as the 'be all and end all'. They should inform and guide you not rule with an iron fist. yes, some recipes need more careful following (such as baking) but be brave and EXPERIMENT!
I do have some favourites however and one of these is Jun Tanaka's 'Simple to Sensational'. Quite simply it is outstanding. It is the only cookbook I have bought that has prompted me to email the chef/author to congratulate them on their work (and he did reply, before you ask!).
Andrew
Treat them as an aid to your culinary skills not as the 'be all and end all'. They should inform and guide you not rule with an iron fist. yes, some recipes need more careful following (such as baking) but be brave and EXPERIMENT!
I do have some favourites however and one of these is Jun Tanaka's 'Simple to Sensational'. Quite simply it is outstanding. It is the only cookbook I have bought that has prompted me to email the chef/author to congratulate them on their work (and he did reply, before you ask!).
Andrew
Monday, 24 May 2010
Roasted Beetroot, Shallots and Carrots with Honey and Mustard
This one comes via a conversation I had with my sister tonight who has become beetroot obsessed! A taste sensation of an accompaniment to a main course or spectacular cold with some crumbled feta or Blacksticks Blue cheese on top.
Serves 4
Fresh beetroot: peeled/scrubbed and cut into quarters - 6
Shallots: peeled and left whole - 8
Carrots: peeled, halved and cut into inch long sections - 6
Mustard (wholegrain or Dijon) - 2 tbsp
Honey - 3 tbsp
Sunflower oil - 2 tbsp
Salt and pepper
1. Pre-heat the oven to 190°C/Gas Mark 5 and place a suitably sized (see step 4) roasting tin in it.
2. Place the oil, honey and mustard in a microwave proof container.
3. Heat this mixture in the microwave for 30 seconds (based on an 800 watt microwave) or in a saucepan over a LOW heat for 2 minutes. You are seeking to loosen the viscosity of the mixture.
4. Place the vegetables in a pre-heated roasting tin which comfortably accommodates them - neither cramped nor too spread out.
5. Pour over the oil, honey and mustard blend.
6. Add the desired amount of salt and ground black pepper and toss the vegetables until fully coated.
7. Place in the pre-heated oven and roast for approximately 35 minutes, turning the vegetables once halfway through cooking.
An alternative flavour to add here is some chopped rosemary.
Serves 4
Fresh beetroot: peeled/scrubbed and cut into quarters - 6
Shallots: peeled and left whole - 8
Carrots: peeled, halved and cut into inch long sections - 6
Mustard (wholegrain or Dijon) - 2 tbsp
Honey - 3 tbsp
Sunflower oil - 2 tbsp
Salt and pepper
1. Pre-heat the oven to 190°C/Gas Mark 5 and place a suitably sized (see step 4) roasting tin in it.
2. Place the oil, honey and mustard in a microwave proof container.
3. Heat this mixture in the microwave for 30 seconds (based on an 800 watt microwave) or in a saucepan over a LOW heat for 2 minutes. You are seeking to loosen the viscosity of the mixture.
4. Place the vegetables in a pre-heated roasting tin which comfortably accommodates them - neither cramped nor too spread out.
5. Pour over the oil, honey and mustard blend.
6. Add the desired amount of salt and ground black pepper and toss the vegetables until fully coated.
7. Place in the pre-heated oven and roast for approximately 35 minutes, turning the vegetables once halfway through cooking.
An alternative flavour to add here is some chopped rosemary.
Indian Cauliflower Soup with Chickpeas
Multi-season soup - warming on a cold day and just magic in the summer!
Cauliflower, cut into florets - 1 large
Onion, diced - 1
Chickpeas - 1 tin
Cumin seeds - 2 tsp
Coriander seeds - 1 tsp
Garlic granules - 2 tsp
Black peppercorns - 1 tsp
Garam masala - 1 tsp
Turmeric - 1 tsp
Ground cumin - 1 tsp
Vegetable stock - 1500ml
Sunflower oil - 1 tbsp
Salt to taste
1. Finely grind the cumin seeds, coriander seeds, peppercorns, garlic granules*, garam masala, turmeric and ground cumin and sea salt in a pestle and mortar (* if you don't have or can't find garlic granules use 3 cloves of fresh garlic, finely minced).
2. Heat the oil in a heavy bottomed saucepan.
3. Add onions and sweat until translucent (do not brown). Add a little water if they begin to brown or if you are avoiding oil for dietary purposes.
4. Add spice blend and a little water then cook the onion and spice paste through, adding extra water if necessary.
5. Add the cauliflower florets and stir through, ensuring all of the vegetables are coated until they begin to take on some heat.
6. Add the stock.
7. Bring to the boil then reduce the heat until a rolling boil is achieved.
8. Cook until the cauliflower is cooked through. Remember to not overcook as this will reduce the flavour of the cauliflower.
9. Blend with a hand blender until desired consistency is achieved.
10. Add the chickpeas and place back on the heat on a low simmer for 15 minutes, periodically skimming off any resulting scum from the top.
11. Adjust seasoning to taste.
This one is rather nice served with a warmed or even toasted pitta bread.
Cauliflower, cut into florets - 1 large
Onion, diced - 1
Chickpeas - 1 tin
Cumin seeds - 2 tsp
Coriander seeds - 1 tsp
Garlic granules - 2 tsp
Black peppercorns - 1 tsp
Garam masala - 1 tsp
Turmeric - 1 tsp
Ground cumin - 1 tsp
Vegetable stock - 1500ml
Sunflower oil - 1 tbsp
Salt to taste
1. Finely grind the cumin seeds, coriander seeds, peppercorns, garlic granules*, garam masala, turmeric and ground cumin and sea salt in a pestle and mortar (* if you don't have or can't find garlic granules use 3 cloves of fresh garlic, finely minced).
2. Heat the oil in a heavy bottomed saucepan.
3. Add onions and sweat until translucent (do not brown). Add a little water if they begin to brown or if you are avoiding oil for dietary purposes.
4. Add spice blend and a little water then cook the onion and spice paste through, adding extra water if necessary.
5. Add the cauliflower florets and stir through, ensuring all of the vegetables are coated until they begin to take on some heat.
6. Add the stock.
7. Bring to the boil then reduce the heat until a rolling boil is achieved.
8. Cook until the cauliflower is cooked through. Remember to not overcook as this will reduce the flavour of the cauliflower.
9. Blend with a hand blender until desired consistency is achieved.
10. Add the chickpeas and place back on the heat on a low simmer for 15 minutes, periodically skimming off any resulting scum from the top.
11. Adjust seasoning to taste.
This one is rather nice served with a warmed or even toasted pitta bread.
Sunday, 23 May 2010
Carrot and Coriander soup with Szechuan Peppercorns
One of the easiest soups to make with a nice peppery twist!
Carrots, sliced - 1 kg
Onion, diced - 1
Coriander seeds - 20
Szechuan peppercorns - 15
Herb sea salt - 2 tsp
Chopped coriander - 1 bunch
Vegetable stock - 1500ml
Sunflower oil - 1 tbsp
1. Crush the coriander seeds, peppercorns and sea salt in a pestle and mortar.
2. Heat the oil in a heavy bottomed saucepan.
3. Add onions and sweat until translucent (do not brown).
4. Add carrots and stir through until they begin to take on some heat.
5. Stir in the spice blend and coat all of the vegetables.
6. Add the stock.
7. Bring to the boil then reduce the heat until a rolling boil is achieved.
8. Cook until the carrots are cooked through. Do not overcook as this will reduce the strength of the carrots.
9. Add the chopped coriander.
10. Blend with a hand blender until desired consistency is achieved.
11. Place back on the heat on a low simmer for 15 minutes, periodically skimming off any resulting scum from the top.
12. Adjust seasoning to taste.
Serve with a good hearty spoonful of creme fraiche or soured cream (optional).
Carrots, sliced - 1 kg
Onion, diced - 1
Coriander seeds - 20
Szechuan peppercorns - 15
Herb sea salt - 2 tsp
Chopped coriander - 1 bunch
Vegetable stock - 1500ml
Sunflower oil - 1 tbsp
1. Crush the coriander seeds, peppercorns and sea salt in a pestle and mortar.
2. Heat the oil in a heavy bottomed saucepan.
3. Add onions and sweat until translucent (do not brown).
4. Add carrots and stir through until they begin to take on some heat.
5. Stir in the spice blend and coat all of the vegetables.
6. Add the stock.
7. Bring to the boil then reduce the heat until a rolling boil is achieved.
8. Cook until the carrots are cooked through. Do not overcook as this will reduce the strength of the carrots.
9. Add the chopped coriander.
10. Blend with a hand blender until desired consistency is achieved.
11. Place back on the heat on a low simmer for 15 minutes, periodically skimming off any resulting scum from the top.
12. Adjust seasoning to taste.
Serve with a good hearty spoonful of creme fraiche or soured cream (optional).
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