Back from the Brink

I have found a savoury group to join - thank the Lord - I was about to invest in a circus tent for formal wear. Check out Barefoot Bloggers - I shall be starting tonight with Parmesan Chicken!

Delicious and Dark

I have found the Cupcake Hero group this month and the theme for May was cocoa. I have always lik ed the dry, intense flavour of cocoa and the way it can turn an innocent chocolate cake into something far more adult and demanding. I decided to make a chocolate ganache cupcake which is more of a dessert than a tea time dainty. I also used cocoa nibs, an even more intense ingredient which gives a lovely crunch without sweetness in a chocolate cake. I offer the following recipe for fellow lovers of the dark but not the over sweet.

Makes 10 cupcakes

80g unsalted butter
30g ricotta cheese
110g caster sugar
2 large eggs
1 tbs cocoa nibs
30g good cocoa powder
80g flour
1 large tsp of baking powder
pinch of salt

Cream the butter, ricotta and sugar and then add the room temperature eggs bit by bit. Fold in the seived flour, baking powder, salt, and cocoa and the cocoa nibs. Bake in cases for 15 minutes or until well risen and cooked through. Cool on a rack

For the ganache melt 1/3rd cup double (heavy) cream with about 150g dark chocolate. Remove from the heat when the chocolate begins to melt and the cream is hot. Cool and then whip about 1 cup of double (heavy) cream until it holds it shape. Fold in the melted chocolate and cream mixture when cool (or you will melt the cream). Put into the fridge.

When the cakes are cool slice off the tops and scoop out a hollow from the middle using a tea spoon or melon baller. Fill with the ganache and a raspberry or cherry if you like (or a strawberry, blueberry etc etc or a liqueur soaked piece of macaroon - stop me, I am wandering). Put the top on.

Whip a little more cream and marble through the rest of the ganache. Pipe onto the tops of the cakes in generous swirls. Sprinkle with more cocoa, or non pareils, or whatever.

Grand Opera

This will be my first Daring Bakers challenge and what an interesting one it turned out to be. At catering college in London many years ago we used to make gateaux like these but like so many things I used to do, they have been swept away by motherhood and wifehood and dogownerhood and ........... the list goes on and on. Suffice to say that while I made all the bits last night when making dinner I got up early this morning to assemble the cake before the revision brothers had to be dug out of bed and beaten to their desks. (I currently have one end of year exams and one A levels - the final exam in English schools - taking place beginning next week). I also found that the buttercream was grainy when it had cooled and so had to beat it. I used a Raspberry and White Chocolate theme for my cake as coffee was banned - booh! - and in an Essex wide shortage of Framboise had to use Kirsch.

My cake has turned out 8" square as my flat baking pans are smaller than stipulated. I used cochineal to tint the butter cream pink and used Bonne Maman raspberry jam as well in between the layers. I have topped it off with a white chocolate ganache and a pink white chocolate glaze and a tiny bit of milk chocolate to decorate as well as raspberries.

These classic cakes remind me of Chinese cooking - all preparation and then a bit of frenzied activity (or assembly in this case) at the end. The only problem now is what to do with it now its finished - I usually take my goodies to the staff room at school, but we are on holiday so I may have to hand it out to the ladies and gentlemen at the pensioners lunch which is today. What will next month bring I wonder.


The Elements of an Opéra Cake:

Joconde: The base of an Opéra Cake is a thin sponge cake that is made using nut meal, traditionally almond meal (finely ground blanched almonds).

Syrup: The joconde is flavoured with a sugar syrup that can be flavoured to suit your tastes.

Buttercream: The first two layers of the joconde are covered in a rich buttercream. This particular buttercream is made with a syrup, eggs and butter.

Ganache/Mousse (optional): In some recipes, the final layer of the joconde is covered in a ganache or mousse. While not hard to make, this makes the recipe quite involved. We are giving Daring Bakers the option of either using the buttercream to cover the final layer or, if they’re feeling up to it, to go ahead and make the ganache/mousse.

Glaze: The final step to an Opéra Cake is the glaze that gives the cake a very finished and elegant appearance.

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:

•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan
•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate
1 cup plus 3 tbsp. heavy cream (35% cream)
1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4.Gently fold the whipped cream into the cooled chocolate to form a mousse.
5.If it’s too thin, refrigerate it for a bit until it’s spreadable.
6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread the remaining buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde. Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 12 servings for a dessert but it is very rich and will go further

Sticky Pics

Blogger was feeling off last night and was unwilling to post these photos of the sticky buns - lets have another try

Pecan Sticky Buns or Who Really Needs Arteries

Here in England we have a thing called a Chelsea Bun. It is a bread bun, the dough rolled with butter, sugar, cinnamon and currants. What we have here is that honest bun's evil twin, laden with more butter than you can shake a stick at and unfortunately so nice that the average plump Brit cannot resist a little nibble.

The pecan buns started badly when I realised that my large mixer is at school due to the death of the two large school mixers (which were pre-war I think) so I made the brioche by hand with a little help from my Dualit hand mixer which ended up covered in dough. The dough rose well and overnighted in the fridge. The next day I baked half into a Brioche loaf with a cinnamon swirl and started on the buns. The whole process went well and they were ready for baking - lovely and puffy and sitting in their glaze. After baking I handed them out to the sons to taste. Frankly I found them a little too much - I think that the brioche was very rich and the glaze very sticky and one small bun was enough. I might make something similar again but I think I would use a sweet dough instead of brioche and perhaps glaze the buns after baking. I love the pralines that the pecans turned into.

Pecan Honey Sticky Buns

Makes 15 buns

For the Glaze:

1 cup (packed) light brown sugar
1 stick (8 tablespoons) unsalted butter, cut into 4 pieces
1/4 cup honey
1-1/2 cups pecans (whole or pieces)

For the Filling:

1/4 cup sugar
3 tablespoons (packed) light brown sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter, at room temperature

For the Buns:

1/2 recipe dough for Golden Brioche loaves (see below), chilled and ready to shape (make the full recipe and cut the dough in half after refrigerating it overnight)

Generously butter a 9-x-13-inch baking pan (a Pyrex pan is perfect for this).

To make the glaze: In a heavy-bottomed saucepan, bring the brown sugar, butter, and honey to a boil over medium-low heat, stirring frequently to dissovle the sugar. Pour the glaze into the buttered pan, evening it out asbest you can by tilting the pan or spreading the glaze with a heatproof spatula. Sprinle over the pecans.

To make the filling: Mix the sugars and cinnamon together in a bowl. If necessary, in another bowl, work the butter with a spatula until it is soft, smooth and spreadable.

To shape the buns: On a flour-dusted work surface, roll the chilled dough into a 16-inch square. Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle the dough with the cinnamon sugar, leaving a 1-inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it for up to 2 months . . . . Or, if you want to make just part of the recipe now, you can use as much of the dough as you'd like and freeze the remainder. Reduce the glae recipe accordingly).

With a chef's knife, using a gentle sawing motion, trim just a tiny bit from the ends of the roll if they're very ragged or not well filled, then cut the log into 1-inch thick buns. (Because you trim the ragged ends of the dough, and you may have lost a little length in the rolling, you will get 15 buns, not 16.) Fit the buns into the pan cut side down, leaving some space between them.

Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns have doubled in volume, about 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and, in all likelihood, touching one another.

Getting ready to bake: When the buns have almost fully risen , center a rack in the oven and preheat the oven to 375 degrees F.

Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment or a silicone mat. Bake the sticky buns for about 30 minutes, or until they are puffed and gorgeously golden; the glaze will be bubbling away merrily. Pull the pan from the oven.

The sticky buns must be unmolded minutes after they come out of the oven. If you do not have a rimmed platter large enough to hold them, use a baking sheet lined with a silicone mate or buttered foil. Be careful - the glaze is super-hot and super-sticky.

What You'll Need for the Golden Brioche Dough (this recipe makes enough for two brioche loaves. If you divide the dough in half, you would use half for the sticky buns, and you can freeze the other half for a later date, or make a brioche loaf out of it!):

2 packets active dry yeast (each packet of yeast contains approx. 2 1/4 teaspoons)
1/3 cup just-warm-to-the-touch water
1/3 cup just-warm-to-the-touch whole milk
3 1/3 cups all-purpose flour
2 teaspoons salt
3 large eggs, at room temperature
1/4 cup sugar
3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm

What You'll Need for the Glaze (you would brush this on brioche loaves, but not on the sticky buns):

1 large egg
1 tablespoon water

To Make The Brioche: Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit into the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can-- this will help keep you, the counter and your kitchen floor from being showered in flour. Turn the mixer on and off a few short pulses, just to dampen the flour (yes, you can peek to see how you're doing), then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point, you'll have a fairly dry, shaggy mess.

Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. You'll have a dough that is very soft, almost like batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.

Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes, depending upon the warmth of your room.

Deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the bowl with the plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the uncovered dough in the refrigerator to chill overnight. (After this, you can proceed with the recipe to make the brioche loaves, or make the sticky buns instead, or freeze all or part of the dough for later use.)

The next day, butter and flour two 8 1/2-x-4 1/2-inch pans.

Pull the dough from the fridge and divide it into 2 equal pieces. Cut each piece of the dough into 4 equal pieces and roll each piece into a log about 3 1/2 inches long. Arrange 4 logs crosswise in the bottom of each pan. Put the pans on a baking sheet lined with parchment or a silicone mat, cover the pans lightly with wax paper and leave the loaves at room temperature until the dough almost fills the pans, 1 to 2 hours. (Again, rising time with depend on how warm the room is.)

Getting Ready To Bake: Center a rack in the oven and preheat the oven to 400 degrees F.

To Make the Glaze: Beat the egg with the water. Using a pastry brush, gently brush the tops of the loaves with the glaze.

Bake the loaves until they are well risen and deeply golden, 30 to 35 minutes. Transfer the pans to racks to cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto the racks. Invert again and cool for at least 1 hour.

Left Over Pie can be a good thing

This week at school we made apples baked in filo pastry with dried fruits and a toffee sauce and Danish Fruit Shortbread which left me with leftover hazelnuts, blueberries and filo pastry. What to do with a bit of each. I made a hazelnut frangipane thing (8oz each ground hazelnuts, caster sugar and butter with 3 Tbs flour and a pinch of salt and 3 eggs). I buttered up the filo and lined a square baking tin and put in the hazelnut filling, topped it with a punnet of blueberries left over from the fruit shortbreads, more filo on top and baked it all. Well - yum yum. I do love hazelnuts with darker fruits like black plums, blackberries, blackcurrants and blueberries (although the blueberries with their soft flavour are less effective than some others).

Better Late than no Madelaines at all

I was late making my TWD challenge this week and late posting this afterwards. It has been one of those weeks that slip by in a whirl. Every time I thought about Madelaines I couldn't find the tin, or had no lemons or was too tired and so I left and left it. I finally made them last night when Father in Law came round for supper. FIL is rather partial to a little cake so it seemed a good time. He ate most of them and took the others home to eat today.

As recipes go it is a fairly straightforward one. I like the idea of rubbing the lemon rind together with the sugar but I would have been more interested to try some of the variations in the book. The Earl Grey one sounded good. I am looking forward to the Peacan Sticky Buns this week and also getting to grips with my first Daring Bakers challenge over the holiday which starts tomorrow.

Fruity Flapjacks for the Troops

Today I am at work hosting cookery sessions for a "taster" day at the school where I work. The children are all aged 9-10 and the day is themed "Olympics". We have only 45 minutes with each group so I though a flapjack packed with dried fruits would be suitably good for the sportsmen amongst us (slow release sugar!) and quick enough to finish. We got some really nice dried fruits - cranberries, cherries, blueberries, apples, apricots and sultanas. Its great that the supermarkets here are stocking a larger range.

We have had three groups totaling 38 children in today. They have all done really well and I hope they enjoy the fruits of their labours.

Fruity Flapjacks for Atheletes

170g butter
115g soft light brown sugar

55g golden syrup

225g porridge oats

55g plain flour

pinch of salt

200g mixed dried fruits

Melt the butter, sugar and syrup in a pan.

Combine with the other ingredients and press down into a pan - this amount filled two 7cm x 16cm base foil tins

Bake at 190/5 for 25-30 minutes until golden brown on top. Mark into bars when warm and enjoy

Florida Pie

The TWD challenge this week was Florida Pie. Happily my hand is recovered although I cannot put it in the sun and so wear a fingerless cotton glove. I think I look rather tragically like Madonna in Desperately Seeking Susan which dates me a bit. I made the pie at work this week - we have a quiet day on Tuesday testing recipes for next year so one extra pie made no difference.

Here in sunny England we don't have Graham Crackers so I guessed they are like Digestive Biscuits and made the crust with that. I left out the sugar though. The crust was delicate but fine.

I also, I am afraid, left out the coconut and cream bit. I am trying to lose weight and all that fat was the obvious thing to drop. I made the crust 7" to keep the filling deep instead. I also added the rinds from the limes to the filling mixture.

The meringue top was a coarse and I wonder if an Italian meringue with a sugar syrup would be better, but it all tasted lovely.

Jenni (who works with me) and I had one slice after our chilli (recipe test) lunch and both thought it might benefit from sharpening up - perhaps the juice of 3 lime and 2 lemons instead of all lime. We then took it over the to old folks lunch that the school hosts three days a week and they loved it - a clean plate was all that came back. I wonder how they will like the Madelaines next week! Interestingly I gave the carrot cake we made a few weeks ago to the staff at break - huge success. One of the sports masters asked me for the recipe and, lo and behold, made it that night.

Florida Pie

1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crus (I used 1 3/4 cups of biscuit crumbs with 2oz (60g) melted butter mixed together, then pressed into a 7" tin and baked for about 10 minutes. Then chill.

t1 1/3 cups heavy cream

1 1/2 cups shredded sweetened coconut

4 large eggs, seperated

1 14-ounce can sweetened condensed milk

1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)

1/4 cup of sugar

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.

Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.

Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.

To Finish the Pie with Meringue:

Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks.

Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.

Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving

Planning for Victory

I am now planning my attack on the local Summer Show in a nearby village. I entered for the first time last year, taking part in quite a few cookery and craft classes and did surprisingly well. I am now defending my reputation, so the whole thing has become more serious. Baking classes for this year include fruit cake, victoria sandwich, lemon drizzle cake, scones, sweet muffins, chocolate brownies, a gingerbread house and truffles. There are also jam, jelly and chutney classes. Luckily this year the show is in the school holidays which gives me a chance to really concentrate on the cookery bits last minute.

As far as the craft goes I am already working on a few projects - I have made a crocheted throw already and am finishing off a crocheted jacket. I will also be making a few soft toys and possibly, if I have time, some crewel work. The photo is of some toys I have made from a new book - the one for the show is much more intricate - I will post a picture when I have finished it.

I Dream of Peanuts

This weeks TWD challenge of a chocolate peanut butter cake was not a high spot expectation wise. I am the only member of the family who likes peanut butter and indeed the boys have never liked them due to my father the doctor indoctrinating them about the dangers of inhaling peanuts a very young age. Again, we sad old English people do not use peanut butter in cookery with the same enthusiasm as those of you in the USA - it is more likely to crop up in a Sate recipe than in a cake. Still I had a go. Not for me - sorry. Better luck next week...................................