Tag Archives: Easter

Potato and Leek Al Forno

Creamy potatoes and leeks topped with crunchy breadcrumbs and baked in the oven   A fantastic accompaniment to chops or as a less rich alternative to pommes dauphinois

i can guess though what a lot of you are going to think as you cast your eye down the list of ingredients.  Ugh! Anchovies! I’m not going to cook that or, if I do, I am going to leave those out!  Fine, leave them out if you are vegetarian, but if you aren’t give it a go   They add a lovely savoury Unami taste to the finished dish and melt into the sauce so well you won’t be able to indentify them as a specific taste or see them   If you are vegetarian I’d add a couple of teaspoons of nutritional yeast flakes or a teaspoon of marigold vegetable bouillon powder instead of the anchovies.

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Potatoes, leeks and Anchovies

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Chocolate Biscuit Cake

We used to call this dark and luscious chocolate cake Tiffin, others called it Refrigerator Cake.  Ever since Prince William used it as his Groom Cake at his wedding it is now more commonly known as Chocolate Biscuit Cake. Apparently the Princes William and Harry used to have it (and even helped make it) when they were very young.

There are lots of variations to this, the authentic “Royal version” as made by Carolyn Robb so don’t worry if you prefer dried cherries, sultanas or apricots to the figs, or shortbread or rich tea biscuits to the digestives.  You can also use pecans, almonds or macadamia nuts instead of pistachios or if nut allergic just use more biscuit.  Talking of allergies if you are gluten intolerant there are really good gluten free stem ginger cookies that go really well with this – particularly when you use soft dried apricots as the fruit element.  You can also dress this cake up by decorating it with a thin layer of melted dark/milk/white chocolate after the cake has set and then embellish it with maltesers or even chocolate mini eggs! Or do as I have here and crush the mini eggs and lightly roll in.  If you are in the USA and find golden syrup difficult to get you can use corn syrup though this makes the cake slightly softer

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Hot Cross Buns

Q: What do you get if you pour a kettle of boiling water down a rabbit hole?

A: A hot cross bun!

A truly dreadful joke I admit but homemade hot cross buns are wonderful I promise   They are time consuming but most of that is because you have to wait longer than normal to let the dough rise, partly because it is an enriched dough and partly because the spices seem to slow the yeast down

Mind you, I cheat and make and shape my dough the day before and leave to prove in fridge overnight, then remove from fridge an hour before baking so we can have them for breakfast on Good Friday without getting up at the crack of dawn!!! Continue reading