Hobbits are well known for their love of food. So is my family. As the Hobbit is one of my Dad’s all time favourite books it seemed pretty fitting to have a birthday cake themed around the part of the Hobbit; although the execution of it was something of a lucky fluke. Fortunately although it is not an exact replica of how Smaug or his hoard looking in the film, or how I imagined it in the book, it is a pretty good approximation.
This cake is a perfect birthday cake for any chocolate lover. You wouldn’t necessarily have to make this exact cake, you can adapt this around other themes as you wish.
To make this cake you will need:
170g caster sugar
150g self raising flour
20g cocoa powder
For the filling
100g white chocolate
50g double cream
For the ganache topping
200g dark chocolate
200ml double cream
50g milk chocolate
3-4 packs of chocolate fingers
Chocolate such as Malteasers, Minstrels or similar
Kinder Eggs (basically I wanted a Minion from one)
Gold lustre cake spray
Gold cake decorations
To make the cake preheat the oven to 180°C and line 2 medium cake tins. Whisk your eggs and sugar until light and fluffy so they leave a trail on the surface of your cake mix. Melt your butter and fold this into the mix, along with the flour and cocoa powder. Bake for around 12 minutes or until a skewer comes out of the cake clean and the cake is springy to touch. Once cooked set aside to cool down. It is nigh on impossible to decorate a warm cake.
While the cake is cooking make the chocolate ganache and filling. To make the white chocolate filling melt the white chocolate and cream together. Set aside to cool. Take the same approach with the darker and milk chocolate and cream to make the ganache topping. Melt the chocolate and cream together until thick and glossy and then leave to cool before putting on the cake.
Once the cake and ganache are cold sandwich together the 2 cakes using the white chocolate filling. Cover the cake and the sides with a smooth layer of ganache. Line up the chocolate fingers on the side of the cake (this looks attractive and hides the fact that decorating cake sides tidily is a chore). Half the Kinder egg and place on top of the cake as a cracked egg. Add the chocolates as treasure at random, however bear in mind that it doesn’t have to be perfect and most people will want a bit of chocolate topping on their cake. Spray with gold lustre spray and add your cake decorations.
Put in the fridge to chill to firm for several hours before serving. Add a dragon if one is available.
Serve as part of second breakfast, elevenses or similar. Hobbits need to know there is decent fare in the pantry at all times.
Whether you’re vegan, vegetarian or have to follow dairy and egg free diets I have you covered. I think at a push you could even make this nut free if you substituted the coconut oil for soya based spread.
If you are none of those things never fear D and I both loved this cake, the cake tends to crack on the surface but the rise is really good and it is really rich. D and I are not vegetarian or vegan but we are cake lovers and also probably what is now classed as flexitarian.
This is a very much simplified Nigella Lawson recipe based on what I already had in. However it turned out really well considering I forgot to buy sugar and had to use an old pack of demerara sugar I had in the back of my cupboard.
To make a rather large cake you will need:
225 g plain flour
1½ teaspoons bicarbonate of soda
½ tsp salt
1½ teaspoons instant espresso powder
75 g cocoa powder
300 g demerara sugar
375 mL hot water
75 g coconut oil ( about 90ml)
1½ teaspoons cider vinegar
Dairy free chocolate spread
2 squares dark chocolate
Preheat the oven to 180°C and line a 20cm cake tin (one with a catch to release or a moveable base) with baking parchment. In a large bowl mix together the flour, espresso powder, cocoa powder, bicarbonate of soda and salt.
In a second bowl (or large jug) melt your coconut oil into your water along with the sugar and cider vinegar. Pour this into the bowl with the dry ingredients and beat together using a hand whisk. Pour the cake mix into the cake tin and bake for 35-45 minutes or until a skewer comes out pretty clean and the cake mix has come away from side. Set aside to cool.
While the cake is still warm melt the chocolate spread. Prick the cake with a few holes and use a knife to make a thin layer. Grate over the dark chocolate.
Serve warm or cold. This cake will stay fresh when kept in an air tight container if it lasts that long.
D and I are on a bit of a health kick at the moment and when we are eating healthier I tend to have smoothies a lot for breakfast. I broke my blender making smoothies and now I have a shiny new smoothie maker. I know they’re notorious for being sugary but you can make them less so but adding spinach and using fresh fruit instead of using ready made smoothies. Also in my defence I find that eating fruit earlier on in the day prevents me from craving sweet things made from refined sugars later in the day and it puts me in a happier, more energetic mood and my skin looks better. Generally we try and eat mostly vegetarian and pescatarian meals now so maybe it just fits in with these meals?
I nearly always thicken my smoothies by adding a banana. I also add oats or a nut butter to make it filling enough to see me through until lunch. Then I will add frozen fruit such as mango, blueberries or raspberries or the frozen fruit mixes designed to make smoothies with (like the banana and strawberry mix). Sometimes I use up fruit that isn’t quite at is best (minimise food waste when you can) and I also like to add frozen spinach. It is packed with all sort of nutrients and also because it has anti inflammatory properties so I find it really helpful with stomach pain or aching muscles. I switch between making smoothies with unsweetened almond milk, coconut milk or sometimes normal milk depending on what I have in. (Sometimes I have coconut water too).
I don’t think there is much of a recipe for what is essentially squashed fruit whizzed up in a blender, these are just some ideas to inspire. Maybe I’m just obsessed with fruit?
I was recently offered the opportunity to review a Love Food subscription box. The idea is simple in that you get sent ingredients to bake some seriously delicious (and instagrammable) treats in the exact quantities needed to prepare each recipe. You will, of course need to provide your own chilled ingredients such as eggs and butter. However, I find it a beautiful idea for people looking to start baking or for those who enjoy cakes fresh from the oven, but who want to make it a treat to have and really enjoy once in a while rather than a staple in their diets.
My box contained ingredients for S’mores Brookies. A brownie/cookie hybrid sandwiched together with melted chocolate and marshmallows. A most excellent way to end a busy Monday (and something nice to take into work on a long Tuesday). I found the recipe really easy for my tired brain to follow and I thought it was nice that it was something new and a bit different that I had not tried before.
I have actually has this box for a few weeks as I have been waiting for the perfect opportunity and you know what? I love them – as well as being simple for bakers of experience levels, the food looks so decadent and tastes amazing (I might be on something of a chocolate high right now). I can imagine the boxes being something you could make with your friends on a cosy night in, or give to an older child with minimal supervision. They’re probably also the sort of activity that some would find enjoyable as part of some sort of home based date night.
So here are the practical bits of information: when you subscribe the money will be take out of your account on the 1st of each month and the box will be delivered on 21st. The subscription can be cancelled at any time and the code FIRSTBOX can be used to get 50% off your first box.
I was sent a Love Food subscription box to review the service but all opinions are my own.
I’m ready to admit it. Blogging can be a funny business. While some people do really well cooking up elaborate meals and writing about them, I always find the most success in terms of number of visitors based on recipes that are straightforward to make at home with ingredients with easy to substitute ingredients; rather than the much more elaborate cooking I originally did when writing this blog.
On that note, I can spend hours making and decorating a cake and, yes, quite a lot of people will show interest. Then on another occasion I can make a giant scone cake due to burning something else, which takes all of 45 minutes to make, bake and decorate and it gets the most interest of any cake recipe I have made. You really cannot predict blog views!
This cake recipe as mentioned before is really quick to make. Nobody expects a pretty scone so it doesn’t need hours of elaborate decoration. This recipe is also eggless, pretty low on sugar and can be easily adapted into a vegan recipe if you switch the milk and butter for non dairy substitutes and use this gem instead of whipped cream. Pretty much a winner for several dietary requirements then.
To make a large scone cake you will need:
450g self raising flour
100g salted butter
85g caster sugar
Approx 300ml milk
2-3 tablespoons raspberry jam
200ml double cream
1 tablespoon icing sugar
Heat your oven to 200°C. Line 2 cake tins with grease proof paper. In a large mixing bowl use your fingers to rub the butter into your flour. Add your sugar and sultanas. Pour in about 2/3 of your milk and then gradually add the rest of your milk until just before the point when the mixture goes too sticky and soggy. If this happens add a little flour to stiffen up.
Diving your scone mix between the two cake tine and spread the mix to the edges as scones do not really spread during baking. Bake for about 11 minutes until the scones go golden brown. Allow the scones to cool.
To decorate whip the icing sugar and cream until thick and spreadable. Spread jam on one half of the scone and spread cream on the other half. Sandwich together et voila. A giant scone!
This is a great crowd pleaser, especially amongst my Yorkshire friends. My grandma served this cake with champagne (this cake was a moving present for her and my grandpa) but it also goes really well with tea of coffee – as scones are traditionally served with tea.
This culinary experiment was brought to you by the woman who saw a picture of a healthy butternut squash based macaroni recipe but did not want to trek to the supermarket for any specific ingredients.So basically a lazy but healthy recipe without much washing up. Winner.
Basically much as we all love creamy or cheesy pasta sauces, they are more something to be enjoyed once in a while. However, pasta is cheap and fills you up for a long time and unless you have dietary reasons for avoiding gluten isn’t a food you necessarily need to avoid. In addition, if you really are watching the calories you’ll be please to know, when cooked down the texture of butternut squash goes lovely and creamy. You’ll be pleased to also note that my very hungry 6ft3 caterpillar found this filling enough after a workout; so its great for those who are watching their weight but do have a larger appetite.
To make enough macaroni for 3 servings you will need:
250g dried macaroni pasta
1 vegetable stock cube
150g butternut squash (frozen chunks are our new mealtime saviour)
50g sweet potato
1 red onion
1 clove of garlic
Salt and pepper
1 teaspoon dried marjoram
2 large tomatoes or 7 cherry tomatoes (chopped)
25g smoked cheddar (if you follow a vegan diet you could substitute with vegalife, or even try topping with breadcrumbs or chopped nuts)
Slice the onion and crush the garlic. Heat until soft. Add your sweet potato and squash and heat until the edges have started to soften and come away. Add your stock cube, salt, pepper, marjoram and enough water to more than cover everything. Allow the stock cube to dissolve into the water then add the macaroni and tomatoes. Top up the water if it doesn’t cover the pasta by 1/2 an inch.
Boil the pasta in the stock, stirring to make sure that nothing sticks. Keep topping up the water as needed. Once the macaroni is cooked use your spoon/spatula to squash the squash (heh heh heh), tomatoes and sweet potato. Spoon the pasta into a heat proof dish. Grate over your cheese and put under the grill (or in the oven at 200°C) until the cheese begins to crisp. (If using nuts wait until the nuts brown nicely).
This can be served as a side dish or as a main meal. It is entirely up to you.
I feel like at the moment a lot of recipes I post are quick ones for people who are busy or don’t want to spend ages in the kitchen. What can I say, I’m really busy at the moment (both in my day job but also getting some pretty great opportunities on this blog) and yet I still want to eat balanced meals with D.
Anyway, I sent D and I both to work with these meatballs and cous cous salads for lunch and they were perfect. I think its safe to say we were both full until tea time (its all about those slow release carbs.
Anyway, this is a perfect lunch or teatime idea as it takes about 5 minutes to cobble together the meatball mix and shape and about 15-20 minutes in the oven. Good for when you’re desperate for some sofa time!
For 12 meatballs you will need:
4 pork and oregano sausages or similar
2 sliced spring onions
1/4 egg (optional, if you you have it left from some other cooking)
1 teaspoon dried rosemary
80g crumbled feta
Salt and pepper
Preheat your oven to 180°C. Remove the sausages from the skin and add to a large bowl. Crumble over some feta and add the onion, egg, and seasonings. Use your hands to smush together the ingredients. Shape the meat filling into the meatballs about 3cm in diameter. Bake for 15-20 minutes until the sausages have browned.
If you’re cooking this to have in a salad allow to cool. If its to go into a sauce add it at this point. Serve with the sides of your choice. For us it was dukkah spiced cous cous. Just remember, fast food doesn’t always have to mean you compromise on flavour or nutritional value.