It’s nearly time for the Good food and wine show in Melbourne again. I have gone almost every year. I love to get new ideas and inspirations from well renowned chefs and new produce I am introduced to.
This year Melbournians will get the chance to see popular UK chef Ainsley Harriott. He has been appointed the face of this year’s Good food and wine show in Melbourne. He will be present all 4 days during the show 5-8 June . Ainsley will share tips and handy ticks during his live cooking demonstrations.
I have followed his career for many years and have collected a lot of his cook books. I have also managed to cook many recipes from his books.
In celebration of his appearance in this year’s show I have decided to share one of my favourite recipe of his. The chocolate heaven cake. This cake is to die for. It really is heavenly. Hubby says it’s light, fluffy and rich all at the same time.
- 100g dark chocolate
- 150g softened unsalted butter, plus extra for greasing
- 175g caster sugar
- 3 eggs, beaten
- 1 tsp vanilla extract
- 225g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 2 tbs cocoa powder
- 200ml sour cream , at room temperature
- 350g dark chocolate
- 225g unsalted butter, softened
- 400g icing sugar, sifted
- 1 tsp vanilla extract
- 225ml milk
- Preheat the oven to 180degC (160degC fanforced)
- Prepare 3x 20cm round baking tins
- In a heatproof bowl, break the chocolate into pieces and melt over a pan of barely simmering water. Remove from the heat, stir until smooth and cool slightly.
- In a large bowl, cream together the butter and sugar until pale and fluffy. Gradually add the eggs, mixing well after each addition. Add the vanilla extract and melted chocolate and mix until smooth.
- Sieve together the flour, baking powder, bicarb soda and cocoa. Fold into the creamed mixture in alternate batches with the sour cream. Mix well between each addition.
- Divide the mixture evenly between the 3 tins and bake for about 25 minutes, until the cakes are springy to the touch and a skewer inserted into the middle of one of them comes out clean. Cool for 5 minutes then turn out onto a wire rack to cool completely.
- Once the cakes are completely cold, make the frosting. In a large bowl, melt the butter with the chocolate chunks set over a pan of barely simmering water. Melt until smooth, stirring occasionally. In another bowl, whisk together the icing sugar, vanilla extract and milk until completely smooth. Add the melted chocolate and butter and mix until combined. Set aside for about 30 minutes to thicken slightly.
- Place one of the cakes on a serving plate and spread with a little frosting. Cover with another cake and more frosting. Top with the remaining cake and lightly press all the cake layers together. Use a palette knife to spread the remaining frosting evenly over the top and sides of the cake.
Would you like to attend the Good Food and Wine show in Melbourne? I have a double pass to the show to giveaway to one of my readers.
It is simple to enter. Just leave a comment below and share this post on Facebook and twitter. This competition is only for readers who are able to attend the show in Melbourne. The competition does not include flights or accommodation.
Competition ends midnight 24th may 2015. I will contact the winner via email.
For more information on the Good food and wine show click here
I had the opportunity to try the new Baker’s Delight Turkish Bread Roll. They have different flavours to try, including sea salt and chilli and garlic. I love this roll as it’s not only full of flavour but it’s soft and it can be used as a roll for sandwiches.
I decided to make a ploughman’s lunch and made a chicken liver pate to accompany the delicious bread roll. I decided to grill the roll to warm it up which brought the flavours out even more. To complete the platter, I added a ploughman’s flavoured cheese from Mersey Valley, pickled gherkins, celery and apple slices.
- 200g chicken livers, trimmed and stringy sinews removed.
- 150g butter, diced
- 1 clove garlic, finely chopped
- 1/2 onion , finely chopped
- 1/2 tsp thyme leaves
- 1 tbs brandy
- 1/4 tsp grated nutmeg
- salt and pepper
- 25g melted butter, for topping
- 2 sprigs of thyme for garnish
- Rinse the chicken livers and pat dry with kitchen paper
- Melt 15g of the butter in a large frying pan, then add the garlic and onions. Cook for about 5 mins until softened.
- Add the livers and thyme and cook for 3-4 mins continually stirring until the livers are coloured on the outside but pink in the centre. Pour in the brandy and cook for a further 10 seconds then turn off the heat. Add the remaining butter and nutmeg to the pan and season with salt and pepper.
- Set aside for a few minutes for the butter to soften then puree the mixture in batches in a blender until smooth.
- Spoon the pate into a 500ml capacity terrine dish and chill.
- Melt the extra butter and pour over the pate and place the thyme sprigs on top.
- Cover with plastic wrap and refrigerate for at least 3 hours before eating.
Thanks to Baker’s delight, I have a giveaway pack for my readers to make their own delicious platters.
Pack includes a solid timber bread board, a bread knife, a Baker’s delight bread bag, a recipe card and a $10 Baker’s delight gift voucher.
All you need to do is leave a comment telling me what you would include on your delicious platter.
Competition is open to all Australian residents and the competition closes midnight 23rd November 2014. Please share on instagram, facebook and twitter to better your chances.
Competition is now closed and I have chosen a Winner.
AND the winner is … Emily.. Congratulations. You will be contacted via email.
OMG! My Hubby baked! My Hubby is an eater, not a baker. So you can imagine my surprise when he came up with this. He did a great job and I was so proud of him :) He saw the recipe for Yorkshire brack on “Ade in Britain”, an English cooking show featuring Ade Edmondson. You’ve would’ve seen him in shows such as “Young ones” and “Bottom”. He hosted this cooking show which is one of Hubby’s favourites to watch. Ade travels around Britain learning about local produce and of course, cooking along the way. Yorkshire Brack is a fruit cake with a tea infusion and is usually eaten for afternoon tea with a nice pot of tea but honestly, it can be eaten anytime you like.
He decided to make this one day. It’s so easy to make that even a non-baker can make this. It only has a handful of ingredients and basically everything is thrown into a bowl and mixed together. The only thing is though, you need to plan ahead as the dried fruit need to soak in tea the night before. No offense to Hubby, but if he can make this, anyone can. I’m not really a fruit cake fan but I have to say, this cake is probably the only one I have enjoyed eating. It has a treacley, caramely flavour and the sultanas and raisins give it a real sweetness. You can play with the type of tea you use to give the cake different flavours. Recipe:
- 150ml of hot tea
- 454g of mixed dried fruit (sultanas, raisins and currants)
- 225g self raising flour
- 175g demerara sugar (can also use raw sugar)
- 1 egg, beatened
- Soak the dried fruit in the hot tea overnight
- Next day, Preheat oven to 160degC
- Drain the dried fruit into a large bowl and add the rest of the ingredients. Mix well to combine. If mixture is too dry, add another egg and mix.
- Spoon the mixture into a prepared loaf tin and bake for approximately for 1 hour or until a skewer comes out clean
- Best served warm with butter and a slice of cheese.
Bon Appetite, Cherrie
The Simnel cake is a cake traditionally baked during Easter in the UK. It's a light fruit cake that has two layers of marzipan, one in the middle and the other on top. The eleven balls of marzipan on top represent the 12 apostles minus Judas (for obvious reasons).
This fruit cake is lighter than the Christmas cake and the marzipan layer in the middle of the cake gives it a unique taste.
My Hubby loves fruit cakes and he has been bugging me for years to bake it for him. I finally caved in and made it for him this year. It got the thumbs up :)
The recipe, I used was Mary Berry'
s though I did change the number of lemons. I also changed the ratio of the dried fruits though the combined weight is still the same.
- 100g glacé cherries, cut into quarters
- 225g softened butter
- 225g brown sugar
- 4 eggs
- 225g self raising flour
- 375 mixed dried fruit (sultanas, currants, fruit peel)
- zest of one lemon
- 2 tsp ground mixed spice
- 500g marzipan/almond paste
- 2 tbs apricot jam, warmed in the microwave
- 1 egg, lightly beaten, to glaze
- Preheat oven to 130degC Fan forced. Grease and line a 20cm round cake tin.
- Beat the butter and sugar together in a large bowl, until light and creamy. Beat in the eggs, one at a time, to prevent them from curdling. Sift the flour and mix it in a little at a time.
- Add the cherries, mixed fruit, mixed spice and the zest and mix until well combined.
- Spoon half the mixture into the prepared tin and level the surface.
- Take one third of the marzipan and roll it out to a circle the same size as the tin. Place it on top of the cake mixture. Spoon the rest of the cake mixture on top of the marzipan and level the surface.
- Bake for 2- 2/12 hours until well risen and equally browned on top. Check after 2 hours. Leave to cool in the tin for about 10mins before turning out onto a cake rack.
- When cooled, brush the warm apricot jam over the top of cake and roll out half of the remaining marzipan to fit the top of the cake. Press firmly on the top and crimp the edges. Lightly brush with the beaten egg.
- With the remaining marzipan, form eleven balls and arrange the balls around the edge of the cake. Brush the balls with the beaten egg.
- Place the cake under a hot grill to turn the marzipan golden-brown. Alternatively, you can use a blow torch,
Happy Easter and Bon Appetite,
Don't you love breakfast for dinner? Kedgeree, which usually contains cooked smoked fish, rice, eggs and curry, is known to be eaten for breakfast throughout the UK.
It is believed that the British soldiers brought it back home after enjoying eating it in India. It is now a popular breakfast meal using left over smoked fish though it can be eaten any time of the day.
I was really happy when I found this at a local fish monger. It's kippers. Kippers are smoked herring that has been split, salted or pickled and cold smoked. It reminds me of the Filipino smoked fish, tinapa. If you can't find kippers, you can use any smoked fish you like or even just used poached salmon.
I knew I wanted to make kedgeree as soon as I saw the kippers. I made it for dinner and my English hubby loved it. It now makes the dinner table often. For this recipe, I used a few different recipes I had and combined it to make my own.
Recipe: (serves 4)
- 20g butter
- 1 large onion, chopped
- 2 cloves garlic, smashed
- 2 tbs curry powder
- 1/4 tsp turmeric powder
- 350g basmati rice
- 600ml chicken stock
- 2 bay leaves
- 4 hard boiled eggs, quartered
- 200g kippers
- 1 tbs lemon juice
- Handful of parsley leaves
- Salt and pepper
- Melt the butter in a heavy based pan, add the onion and garlic. Sauté for 5 minutes
- Add the curry and turmeric powder and cook for a further minute.
- Add the rice and stir to mix. Add the stock and bay leaves. Bring to the boil and let simmer for 10-12 minutes.
- Meanwhile, boil the kippers according to packet instructions then flake gently.
- Uncover the rice and gently fork the kippers and boiled eggs through.
- Cover and cook for a further 3-4 minutes.
- Add the lemon juice, parsley leaves and salt and pepper to taste.
I love this dish. Lately I have been trying to add fish to our family meals more often. I’m a meat lover and I would eat meat everyday if I could. However, I am trying to make our family dinners more diverse. This dish is perfect for Lent if you are going meatless on Fridays in the leadup to Easter. However, this can be eaten anytime of the year.
Recipe: (Adapted from a Rick Stein recipe)
- 1 small onion, thickly sliced
- 1 bay leaf
- 600ml milk
- 300ml thickened cream
- 100g peas
- 60g baby spinach
- 180g smoked cod
- 4 eggs, boiled and quartered
- 70g butter
- 45g plain flour
- 1kg potatoes
- 1 egg yolk
- salt and white pepper to season
- Pre-heat the oven to 180degC
- In a large pan, add the onions, bay leaf, 450ml of the milk, cream and smoked cod. Bring to the boil and gently simmer for 8 minutes.
- Lift the fish out onto a plate and strain the cooking liquor into a jug.
- When the fish has cooled, break into large flakes and spread out evenly over the base of a shallow ovenproof dish.
- Over the fish, evenly arrange the boiled egg, peas and baby spinach. (It will look like there’s too much baby spinach but it will wilt down)
- Melt 35g of the butter into a pan, add the flour and cook for 1 miniute. Take off the heat and gradually add the cooking liquor. Return to the heat and slowly bring to the boil. Keep stirring. Simmer for 10 minutes and season.
- Pour the sauce over the fish.
- Boil the potatoes for 15-20 minutes. Drain and mash and add some butter and the egg yolk. Season with salt and white pepper and add enough milk to form a spreadable mash.
- Spoon the mash over the filling and mark the surface with a fork.
- Bake for 20-25 minutes until golden brown
I love Summer because it means all my favourite fruits are in season. Peaches are one of them. I love to eat them straight as a snack. Sometimes, I like to make something a little special with them.
This simple and quick dessert is delcious and perfect for the whole family. The only cooking you need to do is the butterscotch sauce but that only takes 5 minutes.
Recipe (makes 4)
150ml cream, whipped till soft peaks
2 peaches, peeled, and diced
butterscotch sauce (recipe below)
Simply layer all the ingredients into a bowl.
Crush up some of the meringue and sprinkle on top
Pour a little more of the butterscotch sauce on top.
Butterscotch sauce recipe:
75g brown sugar
70g chopped butter
1/2 tsp vanilla extract
Place all the ingredients in a saucepan, bring to the boil and simmer for 5 mins.