foodieblog

Friday, 27 December 2013

Potato Salmon Salad


Ingredients

5 Potatoes
1 fillet Salmon
Handful Cherry Tomatoes
2 Tbsp Mayo
Pepper
Method
1. Chop potatoes to cubes, boil for 10 mins
2. Poach salmon in boiling water for 5 mins, flake the flesh
3. Quarter the cherry tomatoes
4. Once potatoes and salmon are cooled, bring all ingredients together and mix well
5. Chill and serve with sprinkling of pepper
6. Enjoy!


Sunday, 22 December 2013

How to make your own Logcake

Good value: Asda's offering has a good ganache, is not too sickly and tastes as if it could be twice the price

Ingredients

4 Eggs
100g Castor sugar
1 tsp Vanilla extract
65g sieved Self-raising flour
50g sieved Cocoa powder
300ml Double cream 
3 Tbsp icing sugar

Ganache

200ml Double cream
200g Dark chocolate

Method 

1. Preheat your oven to 200c
2. Grease a Swiss roll tin and then line it with baking parchment.
3. Now, beat together four eggs with 100g castor sugar and 1 tsp vanilla extract using an electric whisk. You are looking to create a mousse-like, creamy, airy mixture, so keep whisking until you get there!
4. Fold in 65g sieved, self-raising flour and 50g sieved cocoa powder. Do it gently — you don’t want to knock out all that air you have whisked in.
5. Pour the mixture into your tin — carefully, think about that air again! — and nudge it into the corners so the tin is evenly filled.
6. Pop it into the oven and cook for 12 minutes, until it looks golden, is springy to the touch, smells chocolatey and is just starting to come away from the edges of the tin.
7. Put a clean piece of baking parchment on your work surface and cover it with icing sugar. Gently tip your sponge onto it and peel off the paper from the back. Do this while the sponge is warm or it won’t roll properly.
8. Score a line with a knife about 2cm from the edge along one of the long sides of the sponge — this will help with your first roll. Now use the paper to tightly roll up the sponge. Wrap the paper around the sponge roll as tightly as you can. If it doesn’t hold together, even when you’ve twisted the ends, use some foil over the top to make it tight.
9. Leave to cool to room temperature. Meanwhile, whip 300ml double cream with 3 tbsp icing sugar until fairly stiff but easily spreadable. Set aside.
10. Now make your ganache. Heat 200ml double cream in a small saucepan until tiny bubbles begin to appear at the sides. Add 200g dark chocolate, broken into pieces, off the heat. Stir until the chocolate melts, then put in fridge to stiffen.
11. When the sponge is cool, unroll it and  spread the cream evenly over it. Roll it up again.
12. Place it, seam-down, on a serving plate or board and cut off a section at an angle — this will be your ‘branch’. Arrange it next to the main part of the log.
13. Cover the whole cake in chocolate ganache with a spatula, leaving the ends exposed, if you wish, then use a fork to make bark-like patterns on top.
14. Dust generously with icing sugar and, if you like, decorate with edible holly leaves or your choice of festive frivolity. Enjoy!

Adapted from Daily Mail

Friday, 4 October 2013

Bake Salmon with Potato Salad

Ingredients (For 1)
1 piece 125g Salmon fillet / steak
5 Cherry Tomatoes
1 Bay leaf
Salt and Pepper
Potato Salad
5 Baby Potatoes, quartered
1 can Salmon / Tuna
Pepper
Method
1. Boil potatoes in salted water for 10 mins or until desired softness
2. Drain and chill in fridge
3. Preheat Oven to 180 Degrees C
4. Halve the cherry tomatoes, squeeze the juice into a bowl
5. Add bay leaf to juices, and marinade the salmon.
6. Lay a piece of aluminum foil, place salmon in centre.
7. Arrangetomatoes over salmon and season with salt and pepper.
8. Fold foil into a package, properly sealed.
9. Bake in oven for 15 mins
10. In the meantime, open a can salmon / tuna and mix into the potatoes.
11. Season with pepper and mix well.
12. Serve with Salmon
13. Enjoy! 

Sunday, 29 September 2013

Chocolate Cupcake with Dark Chocolate bits



















Ingredients

100g butter
100g soft brown sugar
100g self-rising flour
2 Tbsp cocoa powder
1 square of Dark Chocolate (Break from 1 bar) per cupcake
30ml milk
2 egg
Method
1. Pre-heat oven to 160 degree celcius
2. Sift the flour and cocoa powder
3. Beat butter and sugar till fluffy
4. Add egg and milk and whisk till well mixed
5. Fold in the flour and cocoa powder
6. Half-fill the cupcake
7. Add 1 square of dark chocolate per cupcake
8. Fill the cupcake till 2/3
9. Bake 18mins
10. Enjoy!

Tuesday, 24 September 2013

Baked Meatballs in Tomato Cheese Sauce






Ingredients

500g Minced Beef
Half a Yellow Onion, minced
50g Cheddar Cheese, shredded
Pepper to taste

For the Sauce

2 tbs olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
120ml dry white wine
2 x 400g tins chopped tomatoes
100ml water
1-2 tbs caster sugar
50g Cheddar Cheese
sea salt and black pepper
Method

1. Mix the Meatballs ingredients together
2. Shape them into 5 cm diameter balls and place on baking tray lined with baking paper
3. Pre-heat oven to 200 degrees c
4. Bake for 22 mins
5. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden.
6. Increase the heat slightly and pour in the wine.
7. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar.
8. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat, mix in cheese and stir well.
9. Mix in the cooked meatballs.
10. Enjoy!

Thursday, 19 September 2013

Homemade "Subway" Sandwich
























Ingredients

Half a Foccacia bread
4 slices Cheddar cheese
3 slices Roast beef
3 slices Honey baked ham
1 Tomato, sliced
Black pepper to taste
Extra virgin olive oil

Method

1. Pre-heat oven to 180 degrees C. Cut bread into half lengthwise
2. On bottom slice, drizzle Extra virgin olive oil and with black pepper
3. Arrange tomatoes on bread
4. Arrange 2 slices Cheddar
5. Arrange 3 slices Ham
6. Arrange 3 slices Beef
7. Arrange 2 slices Cheddar
8. Cover with ther half, wrap in foil
9. Bake for 20 mins
10. Enjoy!

Saturday, 14 September 2013

Banana Brownie


















Ingredients

1  Egg
60g Butter

50g Sugar
A pinch of salt
60g Dark chocolate
30g Cake flour
1/3 tsp Baking powder

60g Walnut
1 Banana 

Method

1. Preheat the oven to 170°C. 
2. Line the pan tins with baking paper.
3. Sift the flour and baking powder together, set aside.
4. Melt the chocolate by putting in the bowl and place over the bowl of hot water.
5. Beat the butter with sugar and salt until light in color.
6. Pour the egg into the bowl and beat to combine.
7. Mix in the melted chocolate.
8. Pour the flour and walnut into the bowl. 
9. Fold until combine.
10. Put the batter into the prepared pan.
11. Arrange slices of banana on surface. 
12. Bake for 25 minutes.
13. Enjoy! 
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