I had a couple of egg whites left over from making a sauce, so I decided to get inventive. It worked, and the cherry bakewell pavlova was what came out. Thank Nick from udellgames.com for the name!
Recipe (16 Servings)
- 90g room temperature butter
- 60g caster sugar
- 110g plain flour
- 2 tsp almond extract
- 2 egg whites
- 55g caster sugar
- 40g room temperature butter
- 160g icing sugar
- Splash of milk
- Glace cherries
Pre-heat oven to gas mark 4 / 350F / 180C (take off 20 if fan assisted).
- Cream together sugar and butter.
- Add almond extract and flour and stir until a crumbly dough.
- Mold into balls then flatten. Place them onto a greased baking sheet.
- Bake for 5 minutes.
While biscuits are baking, Meringue:
- Whisk egg whites until firm.
- Add sugar and whisk thoroughly.
- Once biscuits baked, pipe meringue in two layers around the outside of each biscuit.
- Bake for 15 minutes then leave to cool on cooling rack.
When the biscuits are cool, Topping:
- Mix butter, icing sugar and milk to make butter icing.
- Pipe into meringue.
- Top with half a cherry.
Enjoy your Bakewell Pavlova Biscuit!
I’ve been quite silly this week. I’ve not taken any pictures of the things I’ve cooked. I’ve made carrot cake, cookies and a Chinese meal, yet haven’t got anything to show for it. So let that be a lesson to me and anyone else: take pictures of what you make, they come in handy when you have no idea what to blog about.
When I was in secondary school and still doing food technology, I remember making some sort of cheesecake/pie/dessert which involved a fair amount of lemon curd. I also remember it being called Pooh’s Pie, or Pooh’s pudding or something like that, so it must have been something to do with Winnie the Pooh, obviously. I remember making it for my grandparents, and they loved it, as did my family. The bit of paper it was written on was lost long ago, yet I really want to figure out what the recipe was, and I don’t remember it well enough to recreate it.
I’ve messaged some people who have the various Winnie the Pooh recipe books in case it came from one of them, but no luck so far. I’m hoping someone out there can tell me where I can find the recipe, or can give me some more suggestions on where to search.
Not only was it delicious, and so obviously I want to make it again, I also want to make sure that I’m not just dreaming that it happened, or that it wasn’t just a lemon meringue pie or something. I’m pretty sure neither of these things are true, but I want to make sure as I was between 11 and 14 at the time! So if anyone can help me find this lost recipe I will be truly grateful!
Edit: My mum found the recipe! It didn’t have lemon curd in, but did strongly involve lemon. It’s called ‘Pooh’s Summer Pie’. I’ll be doing a blog post on it soon!
I haven’t actually got a lot to show this week, which is odd because I’ve spent quite a bit of time knitting.
First, I’m trying to make a beret without a pattern. So far it looks like this:
I did finish it, but it was too small so I had to rip back to before the decreases and go again from there. It’s made from Natural Dye Studio Blue Faced Leicester, which is gorgeous.
Second, are the bed socks for my grandma. I’m using Erika Knight Vintage Wool and it’s so soft. I’m improvising the pattern, just working a simple lace on the front for some interest. Most of the purple I did when at knitting group on Monday.
I’ve also done a few more rows on my blanket, but it’s not worth yet another picture of that.
Mainly, I’ve been cooking. I’ve made mint fudge, cookies and carrot cake.
Work in Progress Wednesday at Tami’s Amis.
It was Hampshire Hog Day this week at Winchester Farmer’s Market so, although this post is usually anything but food, today it’s about food.
The day started well with piglet racing. They were kenekunes so very friendly, and apparently were around 10 months old. I picked number 6 to win. Naturally he came last!
After the racing, we wandered the market and found lots of delicious produce. As it was Hampshire Hog Day I decided to make a meal involving pork with produce bought entirely from the market.
Recipe – Pork and beetroot, carrot and leek warm salad, served with poached egg, fresh bread and chutney.
Ingredients (amounts depend on your preferences – you can easily add more for more people). I’ve added who I bought it from at the market:
- 2 Pork loin noisettes / pork steak / pork chops (Greenfield Pork)
- 2 Golden beetroot (you could use normal purple)
- 8 Large beetroot leaves (you could use spinach or cabbage)
- 1 Leek
- 2 Spring onions
- 2 Carrots (veg from various producers)
- 2 large handfuls of oyster mushrooms (Natural Wight Mushrooms)
- Bread (Unsure of name)
- Chutney (Real Jam and Chutney Co.)
- 2 Eggs (Kings Somborne Free Range Eggs)
- Butter (I didn’t buy from the market as I had plenty, but there is butter available)
- Apple juice (Hill Farm Juice)
- Peel the beetroot and wash the carrot. Chop both into cubes and place into boiling water for 10 minutes.
- While waiting for the beetroot and carrot to cook, start frying the pork in a little oil. If whatever cut you use is too big, chop it in half so it cooks nicely. Drain the beetroot and carrot.
- Wash and slice the leek and beetroot leaves. Add a small knob of butter to a saucepan. Once the butter has melted add the leek and leaves.
- Wash and slice the spring onions.
- Chop the mushrooms roughly and add to frying pork.
- Boil water for the poached eggs. Once boiling, poach each egg individually.
- Mix beetroot, carrot, leek, beetroot leaves and spring onion.
- When pork, mushrooms and eggs are cooked, place the mushrooms on a plate. Add the vegetable mix. Put pork on top followed by egg.
- Serve with fresh bread, apple chutney and a nice glass of apple juice.
I’ve never made a cherry bakewell until this. I’ve eaten plenty of them. Well, plenty of mass produced ones. I was feeling experimental. This tart was made with no recipe and I just kind of made it up as I went along. It worked, very well in fact!
This cherry bakewell isn’t very pretty mainly because I currently only have cake tins and am not particularly prepared for tarts!
Recipe (serves 8)
90g plain flour
45g hard butter
Pinch of salt
~20ml cold water
25g soft butter
60g caster sugar
25g ground almonds
65g plain flour
Pinch of baking powder
1/2tsp almond extract
Splash of milk
Jam (I used cherry)
150g icing sugar
- Rub in butter and flour until the consistency of breadcrumbs.
- Form into ball and leave to rest for 30 minutes.
- Roll out thinly and put in tin, pressing lightly into corners.
- Blind bake for 15-20 minutes at gas mark 4 / 350F / 180C (take off 20 if fan assisted).
- Cream butter and sugar together.
- Gradually beat in egg.
- Add all other ingredients and beat until smooth.
- Spread jam over the base of the cooked pastry.
- Add the mix and smooth out the top.
- Cook for 20-25 minutes at gas mark 6 / 400F / 200C (take off 20 if fan assisted).
- Mix icing sugar and water until a smooth paste.
- Spread over the top of the cool tart and add cherries to decorate.
Eating healthily can be difficult sometimes. You might want something cakey, or you want a fry-up, or something deep fried. It’s impossible to always completely avoid these things, so why not try making bad food better, while retaining or sometimes even improving the flavours you crave? This Food Friday at Crafterways, I’m going to give you some tips on how to do this.
First, let’s take the traditional fry-up. It usually consists of bacon, sausage, egg, tomato, onion, bread, baked beans, hash browns/chips/some form of potato fried or deep fried, and numerous other additions depending on what you like. Really bad, right? Doesn’t have to be.
- Don’t fry anything – I know this sounds silly if you’re having a fry-up, but this actually works. Oven cook sausages and bacon on a mesh so the fat can drip off to a baking tray underneath. When it cools you’ll see how much fat you didn’t eat! Roast cherry tomatoes whole in balsamic vinegar. Roast the onion in foil. Roast the mushrooms. Have toast instead of fried bread. Put small potatoes in the oven and roast them too. All without any oil. Poach the egg. You’ll be surprised how delicious it turns out to be.
- Make fat free cake – I proved last week with my Raspberry Marbled Drizzle Cake that you can lower calories in cake pretty easily.
- Replace the sugar in things with golden syrup – This sounds like it should still be bad and I guess it is, but it does help. Golden syrup is much sweeter than sugar so you need less of it, so you actually end up with less calories for the same sweetness.
- Or even better replace sugar with honey
- Swap chocolates – Instead of eating loads of cheap chocolates, buy some really nice chocolate, maybe with some sort of flavour (I’ve just found Elizabeth Shaw’s blackberry and ginger chocolate for instance) and really enjoy it. You’ll only want a square now and then.
- Don’t use normal batter – I’m not going to go into details here, as I’m currently fine-tuning a VERY low calorie yet flavoursome batter, but if you enjoy cooking, get inventive and see if you can think of anything.
- Make your own pizza – It’s really quick and you can put on less cheese and more veg and it’s still delicious. I’ll do a tutorial on this soon.
There are many more ways of making bad food better. If you have a way that I haven’t listed here, please do let me know!
Look out for my next post on Monday which will be a tutorial on how to make something crafty and fun.