Parsnip & Maple Syrup Cake

Parsnip & Maple Syrup Cake
I hope you all had a wonderful Christmas! You probably know if you follow my blog that I absolutely hate to see food wasted or thrown away, so I’m always looking for ways to use up leftovers and avoid any having to go in the bin (one day I will have a garden with a compost heap!). Food waste happens so much more than usual over the festive period so I’ve been doing my best to use up what I can. I found this awesome recipe for a Parsnip & Maple Syrup Cake and it was just perfect as I had exactly the right amount of parsnips left over from Christmas dinner to use up. I’ve made cakes using courgette and carrots before, but never parsnip so I was also excited to see how it turned out.

I started by lining and greasing a loose bottomed 22cm cake tin. You can also use two sandwich tins if you wish.

I melted 175g butter, 250g light brown sugar and 100ml maple syrup on a low heat. I let it cool slightly. Use pure maple syrup if you can (not maple ‘flavoured’ syrup), I was lucky to receive some Canadian maple syrup as a gift.

I grated 250g parsnips and 1 apple using a food processor. I added the zest and juice of 1 orange.

Into the cooled butter mixture I whisked 3 eggs.

I then added the dry ingredients 250g self raising flour, 2 tsp mixed spice and 2 tsp baking powder.

Finally I folded in the grated parsnip mixture, as well as 50g chopped pecans.

I poured the mixture into my tin.

I baked the cake for around 1 hour on 160C/325F/Gas Mark 3. Make sure it is done in the middle by testing it with a skewer as this is a very big and dense cake. If you use two sandwich tins, you will only need to cook it for 30 minutes.

To make the filling I whisked 250g mascarpone with 3 tbsp maple syrup. I used my hand mixer to do this as it thickened the filling nicely. I cut the cake in half and spread it over the middle. I put the other half of the cake on top and finished with a sprinkling of icing sugar.

The cake was so delicious! I loved the freshness of the filling, the texture that the chopped pecans added and the overall flavour was absolutely scrumptious! I couldn’t have guessed there were parsnips in the cake if I hadn’t made it myself. Although it is of course still cake, it certainly felt like a healthier snack and made me feel much better after all the indulgence of the past week.

I’m entering this into Extra Veg hosted by Elizabeth’s Kitchen Diary.

And into Credit Crunch Munch hosted by Fab Food 4 All.

Print

Parsnip & Maple Syrup Cake

Ingredients

  • 175 g Butter
  • 250 g Light brown sugar
  • 100 ml Maple Syrup
  • 250 g Parsnips
  • 1 Apple
  • 1 Orange
  • 3 Eggs
  • 250 g Self raising flour
  • 2 tsp Mixed spice
  • 2 tsp Baking Powder
  • 50 g Pecans chopped
  • 250 g Mascarpone
  • 3 tbsp Maple Syrup

Instructions

  1. Line and grease a loose bottomed 22cm cake tin, or two sandwich tins
  2. Melt the butter, light brown sugar and 100ml of the maple syrup on a low heat. Let it cool slightly
  3. Grate the parsnips and apple, add the zest and juice of the orange
  4. Whisk the eggs into the cooled butter mixture, then add the flour, mixed spice and baking powder
  5. Fold in the grated parsnip mixture, as well as the pecans
  6. Pour the mixture into the cake tin. Bake the cake for around 1 hour on 160C/325F/Gas Mark 3. Make sure it is done in the middle by testing it with a skewer as this is a very big and dense cake. If you use two sandwich tins, you will only need to cook the cake for 30 minutes
  7. To make the filling whisk 250g mascarpone with 3 tbsp maple syrup using an electric whisk. Cut the cake in half and spread it over the middle. Put the other half of the cake on top and finish with a sprinkling of icing sugar.
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Orange & Gingerbread Pavlova

Orange & Gingerbread Pavlova
Christmas has come around so fast, like it always does, and is only 5 days away now. I really love the modern Christmas of today, and how every year new ideas and traditions are created. Although we still love the classics of Christmas, we longer stick to them so rigidly. So if you don’t fancy Christmas pudding after your dinner this year, you can turn to practically any other type of dessert to satisfy your sweet tooth and impress your family and friends. I think this pavlova does just that! It incorporates traditional flavours of Christmas like fresh orange and spicy ginger, but it also creates a stunning centerpiece for any Christmas dinner table.

I started by making the meringue. First things first, weigh your egg whites. I used 180g egg white, this is approximately 6 large eggs. If you’re left with egg yolks, check out some ways to use it up here. Or you can now buy egg white on it’s own in a carton from Two Chicks. I set it whisking in my mixer along with 1 tsp cream of tartar until stiff peaks formed – you know this has happened when you can tip the bowl upside down without it falling out.

The reason you weigh the egg whites is so your can double the weight of your sugar. I used 180g caster sugar and 180g light brown soft sugar. I added 90g of each sugar into the mixer after the stiff peaks had formed and while it was still mixing. I also added 2 tsp ground ginger.

I then folded the remaining sugar into the meringue using a spatula.

I arranged the meringue into a circular shape on a lined baking tray. I made it flat in the center and more textured around the edges.

I baked the meringue on 120C/250F/Gas Mark 1/2 for 1 hour and 15 minutes. Then left it to cool completely.

I whipped up 300ml double cream and spread it in the middle. I sprinkled over 3 crushed up ginger nut biscuits.

I then added some orange zest, slices of orange with the rind cut off and these gorgeous dark chocolate pearls from the Chocolate Trading Co.

How’s that for a showstopper?! I was so pleased with how it turned out and the final look after decorating.

The pavlova is best eaten straight away and I had some friends round who were happy to help! The meringue is sweet and spicy, the orange is juicy and fresh, and the chocolate and biscuits add texture amongst the soft cream. It really is a heavenly dessert. Happy Christmas everyone!

I’m entering this into Simply Eggcellent hosted by Belleau Kitchen where this month anything goes.

And into Credit Crunch Munch hosted by Fab Food 4 All as I used leftover egg whites that I had frozen when I made custard with the yolks a few months ago.

And into the No Waste Food Challenge ran by Elizabeth’s Kitchen Diary and this month hosted by Jen’s Food for the same reason.

Print

Orange & Gingerbread Pavlova

Ingredients

  • 180 g Egg whites (approx 6 large eggs)
  • 180 g Caster sugar
  • 180 g Light brown sugar
  • 1 tsp Cream of tartar
  • 2 tsp Ground ginger
  • 300 ml Double cream
  • 3 Ginger nut biscuits crushed
  • 1 Orange
  • A handful of Dark chocolate pearls

Instructions

  1. Weigh your egg whites. Then whisk them in a mixer along with the cream of tartar until stiff peaks form - you know this has happened when you can tip the bowl upside down without it falling out
  2. The reason you weigh the egg whites is so your can double the weight of your sugar. Measure out both types of sugar to double the weight of the egg whites, and add half of the sugar mixture into the egg whites while the mixer is on. Add the ground ginger too
  3. Fold the remaining sugar into the meringue using a spatula
  4. Arrange the meringue into a circular shape on a lined baking tray. Make it flat in the center and more textured around the edges
  5. Bake the meringue on 120C/250F/Gas Mark 1/2 for 1 hour and 15 minutes. Then leave it to cool completely
  6. Whip the double cream and spread it in the middle of the meringue. Sprinkle over the crushed up ginger nut biscuits
  7. Then add the orange zest, slices of orange with the rind cut off and the dark chocolate pearls
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Stollen Muffins

Stollen Muffins
I’m pretty sure that everyone can relate to the feeling of never having enough time to do the things you want to do. For me this relates to baking a lot. I wish I had more time to bake all the things I’d like to try! So sometimes a recipe like this is just what I need. Instead of making stollen, which needs 2 hours time to prove, I thought I’d transform it into muffins for a quicker result with just as much flavour!

I started by creaming together 100g butter and 100g caster sugar.

In a separate bowl I whisked up 2 eggs, 100ml milk, 25ml brandy and 1 tsp almond extract.

I also measured out 60g dried cranberries, 60g mixed peel, 60g sultanas and 60g diced up marzipan. I sprinkled a little flour in and mixed it around to coat the fruit and marzipan. This stops it sinking to the bottom of the muffins while they are baking.

I combined the egg mixture into the creamed butter, then added 200g self raising flour, 50g ground almonds, 1 tsp bicarbonate of soda, 1/2 tsp cinnamon, 1/2 tsp mixed spice and 1/4 tsp nutmeg.

I separated the mixture into 12 tulip muffin cases and sprinkled some flaked almonds over each muffin. I baked them on 180C for approximately 15-20 minutes. It will depend on your oven as to how long they take but you want them to be golden brown on top and a skewer to come out clean.

I left them to cool completely then dusted them generously with icing sugar.

If you are a fan of stollen and also short of time like me, I highly recommend this recipe. It’s got everything your taste buds are craving; Christmas spices, sweet fruit and nutty marzipan. It embodies Christmas and will be a guaranteed hit for all your family, friends or colleagues!

I’m entering these into a few blogging challenges this month…

Starting with Treat Petite, hosted by Cakeyboi, where the theme is Red and Green (aka Christmas).

I’m also entering it into Simply Eggcellent hosted by Belleau Kitchen where this month anything goes.

And into Credit Crunch Munch hosted by Fab Food 4 All as I used some leftover marzipan and dried fruit that was in the cupboard.

And into the No Waste Food Challenge ran by Elizabeth’s Kitchen Diary and this month hosted by Jen’s Food for the same reason.

And finally into Alphabakes hosted by Caroline Makes and The More Than Occasional Baker, this month the letter is N for Noel so anything Christmassy goes!

Print

Stollen Muffins

Servings 12

Ingredients

  • 100 g Butter
  • 100 g Caster sugar
  • 2 Eggs
  • 100 ml Milk
  • 25 ml Brandy
  • 1 tsp Almond extract
  • 60 g Dried cranberries
  • 60 g Mixed peel
  • 60 g Sultanas
  • 60 g Marzipan diced
  • 200 g Self raising flour
  • 50 g Ground almonds
  • 1 tsp Bicarbonate of soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Mixed spice
  • 1/4 tsp Nutmeg
  • Handful of Flaked almonds

Instructions

  1. Cream together the butter and caster sugar
  2. In a separate bowl whisk the eggs, milk, brandy and almond extract together
  3. In a third bowl, measure out the dried cranberries, mixed peel, sultanas and marzipan. Sprinkle a little flour in and mix it around to coat the fruit and marzipan. This stops it sinking to the bottom of the muffins while they are baking
  4. Combine the egg mixture into the creamed butter, then add the flour, ground almonds, bicarbonate of soda, cinnamon, mixed spice and nutmeg
  5. Separate the mixture into 12 tulip muffin cases and sprinkle some flaked almonds over each muffin. Bake them on 180C/350F/Gas Mark 4 for approximately 15-20 minutes. It will depend on your oven as to how long they take but you want them to be golden brown on top and a skewer to come out clean
Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

BBC Good Food Show Winter 2015

BBC Good Food Show Winter 2015
At the end of November I was given some tickets for the BBC Good Food Show by the lovely people at ao.com, I jumped at the chance to visit the show again as I went lasted year and enjoyed wondering around checking out all the different products and of course sampling as much free cheese as possible!

I couldn’t help but be drawn in by this chocolate fountain when we first arrived, doesn’t that liquid layer of chocolate cascading down look so perfectly shiny and delectable? How could you resist indulging!

I passed by Mash Direct‘s stand and with a boyfriend who is not only vegetarian but also one of the biggest mash potato fans I’ve ever met, I couldn’t not stop and purchase some of their products. I bought some champ, potato cakes and vegetable burgers. I prefer to support independent family run companies like this and it’s a bonus to know that all of their food is free from anything artificial, and that it’s cooked and packaged on the same farm it’s grown on.

I was intrigued to try Yorkshire Drizzle‘s products as I am a big fan of dipping bread into oil and vinegar. They had a delicious rosemary oil and cherry balsamic vinegar that I particularly enjoyed sampling.

Hilltop Honey are a brand that I have recently become a big fan of. Ever since my WI bee themed meeting (where I made Honey & Orange Cupcakes) I’ve become more aware of how honey is made and what goes on ‘behind the scenes’ so to speak. All of Hilltop’s Honey is raw, and it either comes from British bees, or organic European ones. I got the cinnamon infused honey which is amazing! I’ve been enjoying it every morning with my yoghurt.

I’m not a tea drinker myself but I can recognise a tea brand that are going to be a hit! Bluebird Tea make some delicious sounding flavours such as Christmas Cake, Gingerbread Chai and Strawberry Lemonade. They are an independent company and their tea is hand blended in the UK.

So most of my day involved eating cheese samples, which was pretty amazing. I actually ended up buying some cheese from Snowdonia Cheese, but I also had to feature these super cute heart shaped cheeses from Godminster – how adorable! Godminster also make vodka and their cheese is organic.

For lunch we grabbed a sausage butty from Heck. The company is a family business who focus on quality. That is certainly evidenced from their delicious products, and also the giant queue outside their food truck!

I watched Nancy Birtwhistle – the winner of The Great British Bake Off series five – make a Sage & Onion Tart. It looked absolutely delicious! I might try it myself as it’s a very simple and cheap recipe to make.

Nancy was fantastic on stage and chatted away comfortably. She also concentrated on passing on her baking tips and tricks, such as using her food processor to make pastry and to roll the pastry out between two cut open freezer bags as they don’t wrinkle up like cling film.

After I watched Nancy I ran into Bake Off series five finalist Richard Burr. I was so excited to meet another Bake Off contestant! I then watched him be interviewed, he talked about his new book and about how he made a cake for a gorilla!

I couldn’t resist some of Joe Delucci‘s gelato. I had a scoop of coconut and a scoop of cookies and cream. They were so creamy and honestly some of the best ice cream I’ve ever tasted!

I absolutely love Baileys and they had a stand to promote their new cocktail recipe – the flat white martini. It’s a mix of espresso, baileys and vodka. It felt like a sophisticated drink and had a real kick to it!

My last stop of the day was Joe & Seph’s, who make gourmet popcorn. I got the Christmas flavour of mince pie, which is so moreish. All their popcorn is air popped which gives it a lighter flavour. I had such a fun day at the Good Food Show! I came home with a bag full of quality products that I am so excited to start eating my way through. You can see my vlog of the day below.

 

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr

Kitchenware Giveaway

Kitchenware Giveaway

If you are a fan of beautiful kitchenware, then you are going to love Create Serve Keep! They are an online kitchenware shop where specially chosen kitchen products have been brought together for you to browse through. All of the products are very sleek and have a modern feel, with many of them coming from Scandinavian design. Some of the products were designed over 50 years ago, but still have a very modern feel – which just shows you how well the Scandinavians design kitchenware!

Their website is split into three sections; one for creating food, one for serving food and one for storing food. They only feature products which are of a high quality, and this is evident when you are browsing the website. Everything on there is gorgeously well designed, built for looks just as much as purpose.

One of my favourite products from the website is the glassware by Oiva Toikka, particularly the cake stand. It’s so pretty! To be honest I feel in love with a lot of the stuff on there! If you are like me, and love looking at kitchenware, the same will happen to you! I think that cake stand is going on my Christmas list…

Create Serve Keep are giving readers of my blog the chance to win some of their fabulous products. The products in the giveaway are all pictured above and listed below, together they are worth over £100!

NB. If there is more than one colour of the item available, the winner can pick the colour they want as long as it’s in stock.

Enter the giveaway using the Rafflecopter below

Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on YummlyEmail this to someonePrint this pageShare on StumbleUponShare on RedditShare on Tumblr