Thursday, 1 December 2016

Treat Petite December



Welcome to Treat Petite December!

If you haven't already, don't forget to check out November's Treat Petite Round Up hosted by Cakeyboi. It was full of tasty goodies like flapjacks, cupcakes and fudge.

As Treat Petite is now themeless, this month once again Anything Goes! So you can enter anything you like, just remember the Treat Petite rules below...

Treat Petite is for all of those delicious bites, which can be individually portioned. Tray bakes are fine, cookies, cupcakes, brownies, macarons and so on. No cakes, puddings, whole loaves – you get the idea… here are those all-important rules:

1. Add your petite treat to the Linky Tool at the bottom of the current month's post by the 25th of the month, midnight at the latest

2. Post your bake onto your blog and link back to Cakeyboi and The Baking Explorer, stating who is hosting this month

3. Follow Cakeyboi and The Baking Explorer blogs on Google+ (see sidebar links), if you haven't already.

4. If you tweet use #TreatPetite and mention @MrCakeyboi and @BakingExplorer - we will retweet

5. Add the challenge logo to the post and 'Treat Petite' as a label to the post

6. Use any recipe as long as the source is noted

7. If you like, add your photo to the 'Treat Petite' Pinterest board (request access from Cakeyboi)

8. Only 2 entries per blogger per month

9. Feel free to enter old posts as long as you update the post and meet all the requirements above!



Sunday, 27 November 2016

BBC Good Food Show Winter 2016


It's been a foodie filled month for me with The Cake & Bake Show a couple of weeks ago and then this weekend I headed to Birmingham for the BBC Good Food Show Winter. This place is foodie paradise with stalls filled with every type of food and drink you can think of, thankfully the show lasts for three days so you are rich with time to explore every inch and every food sample! There's also lots of celebrity chef demos with the likes of Mary Berry, The Hairy Bikers and Michael Roux Jr. to name a few. I spent a Saturday there with my friend Sophie and this is what we got up to...


We got straight onto the gin when we arrived and Edinburgh Gin is a brand I'm familiar with as I've purchased their Raspberry Liquor for my boyfriend before so I wanted Sophie to try their wares as she is a gin lover. She was certainly impressed and left with a bottle of their Christmas Gin.


Next we spotted Seeds of Change's stand where they were giving out sample pots of their spinach pasta with tomato and basil sauce, it was really yummy and they gave me some vouchers to get money off my next purchase of their organic food. I also got a couple of packets of basil seeds from them which I am looking forward to growing!


Bahlsen make my favourite biscuits - Choco Leibniz - but I didn't know about all of the other products they make such as Lebkuchen, the classic German Christmas biscuits which I'm also a huge fan of.


We must've walked past the Jazz Apples stand at least three times and couldn't resist grabbing a slice of juicy crisp apple each time. On our final visit we finally bought some apples!


One of the great things about the BBC Good Food Show is all of the show bargains on offer. For example Wyke Farms were selling 4 different blocks of cheese along with a block of butter, and either the mug or the bag pictured, for only £10! Such a bargain considering one block of cheese is around £3 in the supermarket.


I love sweet potato crisps but I've only ever seen salted ones in the shops, so I was excited to see that Glen of Antrim have created mutiple flavours including the irish whiskey and salt & vinegar flavours pictured. They also had cheese & onion and chilli.


I tried some Salted Caramel Vodka from I Heart Vodka and it was deliciously sweet. Certainly one for any fellow sweet tooths out there!


Frobishers had some delicious cordials which they've just recently added to their range. I tried the Sloe & Raspberry and the Lemon & Mint and really enjoyed them both. They are available in Waitrose.


We went to watched Mary Berry do a Q&A on the Lakeland Good Food Stage. She was interviewed all about her Christmas food plans and she revealed that she is going to do a TV programme next year where she goes to stately homes around the country to look behind the scenes and meet the families that live there, I can't wait to watch it!


Mary Berry has a new range of kitchenware which is absolutely gorgeous, I love the pastel colours and grey details. This is definitely going on my Christmas list!


We headed to the Super Theatre to watch Paul Hollywood do a demo of a dessert called kransekage, which is a tower of marzipan rings sandwiched together with chocolate. He was chatty and open with the audience about The Great British Bake Off and his other plans for TV shows next year.


An audience member got up on stage wearing this apron and the camera man wore one too! It was very funny but Paul was not impressed!


This was the final product!


The Renshaw Academy were also on site at the show holding classes to teach you how to work with sugarpaste and maybe even make a masterpiece like this one day!



I adore maple syrup and I grabbed two bottles of Pure Maple which is absolutely delicious as well as being completely pure and not mixed with anything else like some other maple syrups are.


We watched Lisa Faulkner, who is an actress that won Celebrity Masterchef in 2010, she made a strawberry milkshake cake and her latest book focuses on family recipes.


We ended the day watching John Whaite, the winner of The Great British Bake Off 2012, demo two recipes from his new book - Perfect Plates In 5 Ingredients. He made a Sweet Potato, Gruyere & Pecan Gratin and a Orange Self Saucing Pudding. Both recipes looked delicious and John really entertained the crowd, everyone was in fits of laughter including myself! We had a great day at The BBC Good Food Show and I'm already looking forward to next year! In the meantime there are the summer shows, check out the BBC Good Food Show website for dates and tickets.


I'm linking this post up with Brilliant Blog Posts hosted by Honest Mum.

Sunday, 20 November 2016

Chocolate, Salted Caramel & Chestnut Yule Log


I'm looking forward to Christmas more than usual this year as it is looking quite likely that I'll be celebrating it in our very own home! I've been renting since I left my parents at 18 and more years later than I'd like to count, I'm finally buying my own home with my boyfriend. I can't wait to put the Christmas tree up, make the place our own and most of all get baking in our new kitchen! All going well, we will be in there in 2 weeks time, keep your fingers crossed for us!


I recently received the first issue of Baking Heaven, which is a monthly magazine subcription from Magazine.co.uk. It is packed full of sweet and savoury recipes and it certainly lives up to it's name! When I flicked through the magazine to decide what to make I was immediately drawn to this Yule Log. With it's combination of salted caramel, chocolate and chestnuts it sounded like festive perfection. It is taken from Gizzi Erskine's new book Season's Eatings and is something a bit different from the traditional Yule Log.


I started by greasing a lining a lipped baking tray, the recipe recommends using a 33x23cm tin, but as mine was larger I increased the sponge recipe by a third to make up for this. I'll only put the ingredients for the recipe as stated though.


I whisked up 3 large free-range eggs with 75g caster sugar in my food mixer for 8 minutes until it had trebled in size.


I sieved out 50g plain flour and 25g cocoa powder into a bowl and then folded it into the egg mixture.


I poured the batter into the tin and tipped it to spread the mixture out into each corner.


I baked it on 190C/170C Fan/Gas Mark 3 for 12 minutes. I immediately tipped it out onto another sheet of baking paper and rolled it up, rolling the fresh sheet of baking paper with it. The recipe didn't suggest to do this, but having made many swiss rolls in the past, I thought this was the best thing to do and I do recommend it. I left it to cool fully


I then made the chocolate icing by putting 150ml double cream, 30g butter and 150g dark chocolate in a pan and gently heating it until it all melted together. I then put it in the fridge to chill for at least 30 minutes.


For the filling I started by making a caramel, I put 100g caster sugar into a frying pan and left it without stirring it until it was golden and bubbling.


I added 80g butter, 50ml double cream, 1 tsp vanilla extract and 3/4 tsp salt and quickly mixed them in.


I then poured the caramel into a bowl, added 180g chestnuts (the recipe said 200g but the pack I got in the shops was 180g) and whizzed it up into a smooth paste using a hand blender. Let it cool to room temperature.


I whipped up 150ml double cream with 3 tbsp icing sugar, then folded it into the cooled caramel and chestnut mixture.


I unrolled the sponger and spread the caramel filling all over it evenly.


I rolled the sponge back up carefully.


I took the icing out of the fridge and spread it all over the roll. I did it quite roughly as the roll was meant to look like a log.


I bashed up 1 flake bar and sprinkled it all over the wet icing. I put it back in the fridge to set.


I finished the Yule Log by adding some redcurrants and dusting it with icing sugar. I've never actually eaten redcurrants before, they look very pretty and taste very inoffensive, however they are quite full of seeds despite their small size. You can choose to decorate the roll with anything you like, I suggest a sprig of holly, edible gold glitter or a liberal dusting of icing sugar!


This was the perfect taster of Christmas treats to come, the filling had a salty caramel flavour, the sponge was light and soft, and the dark chocolate icing was melt in the mouth divine. I really enjoyed every bite!


I'm linking this recipe up with We Should Cocoa hosted by Tin & Thyme.


And with the Sunday Fitness & Food Link Up hosted by Ilka's Blog and Marathons & Motivation.


And Cook Blog Share hosted by Sneaky Veg.


And Recipe of the Week hosted by A Mummy Too.

NB. I have received the subscription to Baking Heaven free of charge, all opinions are my own.



print recipe

Chocolate, Salted Caramel & Chestnut Yule Log
Ingredients
  • 3 Eggs
  • 175g Caster sugar
  • 50g Plain flour
  • 25g Cocoa powder
  • 110g Butter
  • 150g Dark chocolate
  • 350ml Double cream
  • 1 tsp Vanilla extract
  • 3/4 tsp Salt
  • 200g Chestnuts
  • 3 tbsp + more for dusting Icing sugar
  • 1 Cadburys Flake Bar
  • 3 sprigs of Redcurrants
Instructions
Grease and line a lipped 33x23cm baking trayWhisk up the eggs with 75g of the caster sugar in an electric food mixer for 8 minutes until it has trebled in sizeSieve the plain flour and cocoa powder into a bowl and then fold it into the egg mixturePoured the batter into the lined tray and tip it to spread the mixture out into each cornerBake it on 190C/170C Fan/Gas Mark 3 for 12 minutes. Immediately tip it out onto a clean sheet of baking paper and roll it up, rolling the clean sheet of baking paper with it. Leave it to cool fullyMake the chocolate icing by putting 150ml of the double cream, 30g of the butter and dark chocolate in a pan and gently heating it until it all melts together. Put it in the fridge to chill for at least 30 minutesFor the filling start by making a caramel. Put 100g of the caster sugar into a frying pan and leave it without stirring until it is golden and bubblingThen add 80g of the butter, 50ml of the double cream, the vanilla extract and the salt and quickly mix them in using a whiskPour the caramel into a bowl, added the chestnuts and whiz it up into a smooth paste using a hand blender. Let it cool to room temperatureWhip up 150ml of the double cream with the icing sugar, then folded it into the cooled caramel and chestnut mixtureUnroll the sponger and spread the caramel filling all over it evenly, then roll the sponge back up carefullyTake the chocolate icing out of the fridge and spread it all over the roll. You want this to be quite rough as the roll is meant to look like a logBash up 1 flake bar and sprinkled it all over the wet icing. Put it back in the fridge to setFinish the Yule Log by adding some redcurrants and dusting it with icing sugar