Foodie Tip Friday …
Use a muslin instead of a sieve when dusting your cake with icing sugar as it looks really pretty.
When you get home after a hard day at work, open the fridge and realise that there’s basically nothing in there, you’ve got two choices. You could go back out again and buy some ingredients or you can try to make do with what you’ve got. You can cook some pretty incredible meals with just a couple of ingredients but there is a certain art to it. Use these three simple tricks to master cooking with limited ingredients.
1. KNOW YOUR FLAVOUR PAIRINGS…
Strawberries and cream, cheese and tomato, lemon and garlic. Some flavours just go well together and they create such a delicious combination that you don’t need much else in your meal. Identifying the food pairings made in heaven is the key to cooking well with a small number of ingredients. You’re going to be experimenting with flavours a lot which is always a good thing, but if you don’t know what you’re doing you can end up with some disasters. If you just start throwing things together without some idea of whether they’ll taste good, you’re probably not going to end up with a nice meal. But if you find those flavour combinations, they’ll stand you in good stead.
2. MAKE USE OF SPICES…
Often, if you don’t have a lot of fresh ingredients to use, you need to rely on flavourings. If, for example, you’ve got a load of beans and pulses in the cupboard and not much else, you can still make a delicious meal out of them if you know how to use herbs and spices properly. The correct combination of a couple of spices can really elevate even the most boring of dishes. The staples that you need in your cupboard are cumin, chilli powder, turmeric, coriander powder, oregano, parsley and paprika. You can create all sorts of different flavours using different combinations of those. You should also keep a tub of curry powder in the cupboard, it’s a great shortcut that you can use to make a delicious curry in no time at all. You’ll also need to learn when spices should be added to the pot because some need to go in right at the start while others only need to be cooked for a few minutes to release their flavour. Over or under cooking spices can completely ruin the flavour.
3. BUY VERSATILE INGREDIENTS…
When you’re only working with a couple of ingredients, you want things that you can create lots of different flavours and textures. Buying these versatile ingredients and keeping them in the cupboard will allow you to create a meal out of anything. Eggs are a great one; you can put a boiled or poached egg on top of a meal to add extra protein and nutrients, you can use them in baking or make a sauce with them. Chickpeas are another great ingredient; they make a good substitute for meat in a curry or chilli, you can make them into hummus or you can drizzle them in a bit of oil and bake them for half an hour for a delicious crispy snack. Knowing how to use versatile ingredients will make life so much easier for you.
Follow these 3 tips and you’ll be able to cook amazing food with just a few ingredients.
Food on a Stick Cookbook: State Fair and Carnival Food on a Stick Recipes by Choose between sweet and savory food on a stick or even better prepare a real state fair meal from appetizers, sides, snacks, and main entrées to desserts!
Recipes include savory recipes like:
• Corn Dogs
• Pork Chops on a Stick
• Steak Taco on a Stick
• Cheese Meatballs on a Stick
• Tornado Potatoes
• Meatloaf on a Stick
• Caprese Kabob on a Stick
• Pizza on a Stick
• Lasagna Rolls on a Stick
• Thai Chicken Skewers
For the sweet tooth, some of the examples of recipes included in this collection are:
• Rainbow Cake Push Pops
• Mango-Strawberry Ice Pops
• Candy Bars on a Stick
• Caramel and Chocolate Apple on a Stick
• Cookie Pops
• Donut on a Stick
• Caramel Popcorn on a Stick
• Fruity Fun Skewers
• Cheesecake on a Stick
• Cupcake on a Stick
I am sure by now that my readers know that I love making my loaf cakes and the easier the recipe the more the cake is made. Last week I held a fund-raising coffee morning for Cancer Research and made two Soggy Orange Loaf Cakes and some homemade biscuits for the everyone to enjoy.
I had so many people asking for the recipe for the Soggy Orange Loaf Cake that I was told I should have printed the recipe off and charged for a copy of it and that way I could have made more money for the charity. I will remember that next time.
The recipe I am covering today was one a friend send me the link to on Facebook as she knows how much I love making my loaf cakes. Its’ a Good Housekeeping recipe and is available from their website but also on their Facebook page where you can also watch it being made. As like all my others, it’s very easy to make.
Store in an airtight container at room temperature for up to 5 days if without grapefruit decoration (or about 3 days with grapefruit slices).
Super easy and quick to make, this gooey chocolate cake number is perfect for when you need to bake a last-minute treat for a special occasion.
Heat the oven to 180C/fan 170C/gas 4. Line and butter 2 x 20cm sandwich tins.
Put all cake ingredients into the food processor and whizz until smooth. If the mix is a little stiff, add 1-2 tbsp water and whizz again.
Divide between tins, level and bake for 30 minutes or until springy. Leave for 5 minutes then cool on a rack.
1. Welsh cake – A traditional Welsh snack which is made from flour, sultanas, raisins and currants.
2. French Fancy – A very British iced sponge cake topped with buttercream and fondant icing.
3. Fat Rascal – A rough domed-shaped type of cake, similar to a scone, made with currants and candied peel.
4. The Victoria sponge – this was named after Queen Victoria who favoured a slice of sponge cake with her afternoon tea.
5. Lemon Drizzle – A classic sponge cake made in many parts of England for Easter Sunday.
6. Bakewell tart – Bakewell pudding (a puff pastry and almond paste delicacy) is thought to be made as a mistake by the cook of Derbyshire landlady Mrs. Greaves who misunderstood her instructions.
7. Battenburg – it has a distinctive check-patterned marzipan-covered cake is alternately coloured pink and yellow.
8. Eccles cake – A small, round cake filled with currants and made from flaky pastry with butter and can sometimes be topped with demerara sugar named after the English town of Eccles in Manchester. (My Dad’s favourite) 🙂
9. Jaffa Cake – An orange-flavoured snack which is either a cake or a biscuit.
10. Chelsea bun – Made of a rich dough flavoured with lemon and cinnamon and rolled into a square spiral shape, which was first created in the ’18th Century’, at a Bun House in London.
What’s your favourite British Cake?
Gorgeous Valentine inspired biscuits from Biscuiteers – hand-iced biscuits are the perfect way to show that special someone that you love them this Valentine’s Day. Some of their Valentine’s collection can even be personalised with a love note of your choice.
This one is their personalised love letter collection at £35.00
or this flower biscuit card for £9.00
or this little box of love chocolates for £11.95
Failing that have a go at your own with the recipe below…
55g caster sugar
150g plain flour
A couple of drops of Vanilla extract
250g Royal Icing Sugar
Food colouring to decorate
Preheat up to 180C/160C Fan/Gas 4
Mix butter, caster sugar, and vanilla extract
Stir in the flour and cornflour
Wrap in cling film and chill for about 30 minutes
Roll out to thickness of around a £1 coin
Cut different shapes of hearts
Bake for 10 minutes
Leave to cool on a wire rack
Decorate as you like