Wednesday, 15 April 2015

Introducing the Sweet Trolley - full menu now available

 - A Dining Experience for Dessert Fanatics!

Join me for the first of it's kind, a deliciously decadent evening where it's all about the dessert! 

You will be served a light supper first to whet your appetite, then on to the main event... 7 delicious desserts such as sticky toffee and date pudding, rhubarb and pear crumble and rich dark chocolate mousse to name but a few! 

And of course, plenty of custard and fresh cream.

Rules of the evening;
1. One bowl and one spoon for each person
2. Only one dessert in your bowl at a time
3. Once your bowl is empty, you can try another dessert

You can, of course, go back as many times as you can handle!! 

You'll be asked to rate the puddings as you go, ending the evening with a vote for the best of the night!

Menu
Chicken, ham and leek puff pie

Mushroom Wellington with spinach and stilton (v)

Both served with creamy mash and thyme gravy

Desserts
Self saucing sticky toffee and date pudding. This has been a favourite in my family for many years, I'm, sure you'll love it too!

Next, a panettone bread pudding, baked to a perfectly crisp finish.

Then you will be served a lovely Eve's pudding. A traditional British dessert made with stewed apples and topped with a light Victoria sponge. 

Next, the classic Eton Mess. Strawberries, fresh cream and homemade chewy meringue. 

How about a rhubarb and pear crumble? Using seasonal fresh rhubarb at it's best. Perfect with custard and my dad's favourite!

Something for the chocoholics, an individual rich chocolate mousse. Dressed with shaved chocolate and a fresh raspberry.

Fancy something a little tart? Then my lemon posset is for you. Served with a mini lemon and ginger shortbread. Go ahead, dunk if you like!



Finish off the evening with a tea or coffee and a signature mini cupcake from Angelina Cupcake.

Date: Friday 24th April 2015
7.00 - 11.00pm
Venue: Towcestrians Rugby Football Club, Greens Norton. 
Fully licensed bar available

Thursday, 19 March 2015

The Cake and Bake Show Competition!

harrocomp

CALLING ALL BAKERS: TELL YOUR BEST ‘CHILDREN’S STORIES’ IN CAKE!

With four shows in four new venues, the Cake and Bake Show, in association with NEFF, is bigger than ever this year, and includes a BAKING COMPETITION on the theme of ‘Children’s Stories’ taking place at each of the venues: Harrogate, London, Manchester and Edinburgh.

The Cake and Bake Show is calling on all cake makers to create a fabulous cake that is an interpretation of a children’s story. Each cake creation can be inspired from any children’s story or film, (there’s lots of inspiration in the cinemas this summer with new releases Minion, Peter Pan and Jurassic Park); or it can be a combination of your favourite characters or stories from over the years!

Entries are invited in these categories: 
  • Professional: Someone who has been professionally trained or runs a cake business. 
  • Semi-Professional : Someone who makes cakes on a semi-professional basis e.g for friends or family 
  • Amateur: Must not have been employed or engaged in any way with a bakery or cupcake business e.g for home bakers and those looking to develop their baking hobby. 
  • Junior (3) – There are three categories within this group for young bakers of these ages: Under 6, 7-12 and 13-18.

There will be Celebrity Judges presiding over the competitions at each venue, including: Master Patissier Eric Lanlard, TV chef Rosemary Shrager and Great British Bake Off champion, John Whaite. 
There are no height restrictions on the cakes. 
Awards will be given for display and taste, or display only. 
Cakes may be covered in any suitable edible material and sugar sprays may include wires, tape, ribbon and stamen. 

Entry is simple: ideas and a sketch or photograph should be uploaded to 
the Cake and Bake Show website www.thecakeandbakeshow.co.uk 
The deadlines for this are as follows: 

LONDON, Excel Centre: 2-4 OCTOBER 
Calling All London Bakers! 
Online entry submissions deadline is 18th August. 

Shortlisted entries will be announced on 1st September. 

Good luck!

Saturday, 14 March 2015

Recipe for Chocolate Brownie Key Lime Cheesecake for Aldi's Best Budget Bake

Chocolate Brownie Key Lime Cheesecake
Aldi's Best Budget Bake


I was recently sent this lovely hamper full of baking goodies from Aldi and invited to join their Best Budget Bake blogger challenge. 

Amongst the items were a square baking tin (£1.99), a set of slimline electronic scales (£6.99), a measuring jug with built in scales (£6.99), a silicone castle cake mould (£3.49 - other fun shapes available), a cake carrier (£4.99), bamboo spoon (£1.99) and a pretty heart apron (£2.99).

These, and many more items from the Aldi Specialbuys Home Baking Range will be available in store from Sunday 15th March.

As a frequent baker of cupcakes I was happy to receive a baking tin so straight away thought of brownies... I love brownies and do make them quite often but this time I wanted to play around with flavours a little and create something different. A recipe I have baked on a few occasions is a cheesecake brownie. This has a cheesecake mix swirled into the brownie mix before baking. But what if I separated the two, deconstructed if you like, and instead of a biscuit base used a brownie base for the cheesecake. I'm happy to report that the result is 'EPIC' (as quoted by my 9 year old). The combination of chocolate and lime (remember the pale green hard candies with the soft centre) already works really well.

The cheesecake element uses sweetened condensed milk with the soft cheese, as is used in the American Key Lime Pie. When I make a baked cheesecake (as with the New York kind) I'd normally use soured cream. You can see I use full fat soft cheese in the recipe, I have tried the lighter versions but find that the water content is too high and therefore makes your mixture quite wet and harder to set.

So, onto the baking... the only ingredient that wasn't available in Aldi was the condensed milk so had to pop over the road to another store to purchase this. This will be available as of Sunday 15th March as part of the Aldi SpecialBuys! Everything else you see below was bought from Aldi.


I used Aldi's slim line scales for measuring my ingredients, These are lovely and simple to use, one  press of the mode button switches between measuring dry ingredients in grams, liquid in ml. You can also switch the unit to ounces which is handy for me, as I use a lot of American recipes.
Super Slim Scales, features;
• LCD display
• Liquid measurement function
• Hole for easy hanging
• 5kg weight capacity
• Stainless steel

The bamboo corner spoon is a good design too - one side is curved and the other has a square edge, good for scraping in to the corners of square dishes and getting every last bit. it also has a silicone handle for good grip.


Recipe

Chocolate Brownie base
200g dark chocolate, chopped (69 for 150g)
175g unsalted butter (89p for 250g)
325g caster sugar (89p for 1kg)
130g plain flour (45p for 1.5kg)
3 large free range eggs (95p for 6)

Cheesecake mixture
800g full fat cream cheese (49p for 200g)
397g can condensed milk
3 large free range eggs (95p for 6)
Zest and juice of 3 limes

Handful of chocolate curls and fresh lime zest to decorate

Method

  • Line a deep 33 x 23cm baking tray with greaseproof paper
  • Preheat the oven to 170 (fan)
  • Melt the chocolate and butter together, either in the microwave for a few seconds at a time or in a heatproof bowl over a pan of simmering water
  • Remove from the heat and add sugar, mixing well, Add the flour and stir until few lumps remain. Then add the eggs and mix until smooth.
  • Spoon the mixture in to the prepared baking tray and bake in the preheated oven for 30 minutes.
  • Meanwhile, combine all ingredients together for the cheesecake mixture and whisk until smooth.
  • Pour into the prepared pan on top of the brownie. Reduce the temperature to 160 and bake for 40-50 minutes until set. (don't be concerned about the baking time for the brownie, as you can see from the picture it still remains really gooey and delicious)
  • Sprinkle with chocolate curls and more grated lime zest to serve.
  • Chill thoroughly, keep refrigerated.







I decorated with a twist of lime and served with a dollop of creme fraiche.

Enjoy xx


I was sent the above hamper free of charge to trial the products and review. The opinions are unbiased and my own, I am not paid to write a good review. I regularly do my weekly shopping in our local Aldi.