Fresh Strawberry Cake with White Chocolate Chips - CSB June 2011

It’s the twentieth of the month – Cake Slice Baker time!

This cake, again, comes from Cake Keeper Cakes by Lauren Chattman published by The Taunton Press 2009. For the first time when the Cake Slice members voted on which cake for us all to bake there was a draw. Two choices to bake: Lime Chiffon Cake or Fresh Strawberry Cake with White Chocolate Chips.

I chose to make the latter and it’s a very seasonal one for this time of year, when our strawberries are at their brightly coloured, juicy, delicious best. I bought four lots of strawberries before I managed to make the cake, we just couldn’t help ourselves eating the rest just as they were =)

Anyhow, the strawberry cake comes from the snacking cake chapter. It has some sour cream in the cake batter to give a little tang and it made for a moist fruity cake that felt quite decadent by the addition of the white chocolate chips. I use chopped up white chocolate, because that is my preference here.

We liked this cake, it’s not a wow-after-dinner-cake, but it is a very nice cake to have with a cup of tea or coffee in the afternoon. The author tosses the sliced berries in some flour to stop them dying the whole cake pink, and this worked well. Do visit the Cake Slice Bakers blogroll, and see how everyone else has done their cakes, and maybe the lime one too.

Fresh Strawberry Cake with White Chocolate Chips

From Cake Keeper Cakes by Lauren Chattman 2009. I’ve re-done it slightly to make it easier for UK bakers. I’ve put the US measurements in italics where I’ve changed them.

1 large egg

1 large egg yolk

150ml pot sour cream ½ cup

½ teaspoon grated lemon zest

2 teaspoons vanilla extract

1 ½ cups plain flour – divided 1 ¼ cups and ¼ cup

1 ½ teaspoons baking powder

¾ teaspoon bicarbonate of soda baking soda

Good pinch salt

3 oz unsalted butter, softened 6 tablespoons / ¾ of a stick

1 cup sugar

8 oz strawberries, weighed after hulling and slicing

150g white chocolate chips (or chopped white chocolate) 1 cup

(1) Preheat the oven to 180 ^oC. Line an 8 inch square baking tin with baking parchment paper.

(2) Combine the egg, egg yolk, sour cream, lemon zest, and vanilla in bowl and mix together.

(3) Mix together the dry ingredients, the 1 ¼ cups flour, baking powder, bicarbonate of soda and salt.

(4) Mix the butter and sugar together in the bowl of an electric mixer for about 3 minutes, until fluffy. Scrape down the sides as necessary. Add in the sour cream mixture, slowly. Add the flour mixture in three lots, with the mixer on low speed. Mix for 30 seconds on medium speed.

(5) Combine the sliced strawberries with the ¼ flour you have left and toss lightly to coat. By hand with a spatula gently fold in the berries in flour plus the white chocolate chips. Mix well, but lightly. Scrape into the prepared tin. Bake for 40 to 50 minutes, or until a skewer inserted into the cake comes out clean.

(6) Cool in the pan for 5 minutes, peel off the paper and let cool completely on a baking rack. Cut into 9 or 12 squares.

Next Up: Hummingbird Bakery Cake Days

Olives Et Al, Product Review and Quick Halloumi Recipe

I was recently sent some samples from Olives Et Al (thank you), a British company who are purveyors of fabulous olives and much, much more, do have a look at their website here. They also have a big selection on the Amazon UK website I liked everything I tried here, and would certainly buy from them in the future.

The Sunshine Olives were perfect before a Mediterranean dinner. I had plans for the leftovers, but alas there were none! Another pair of pre-dinner nibbles were Wasabi Flaming Rice and Cajun Spiced Nuts. The wasabi crackers were little bombs of fire - the hot wasabi packing a real punch. The Cajun nuts were also spicy, but in a more rounded way – a lovely mix of almonds, cashews and peanuts.

Finally was the Beetroot and Thyme dressing / marinade. I had this for lunch one day, but it could equally be an easy first course for dinner. The sweetness of the beetroot in the dressing played really well with the halloumi cheese that I served it with. If you’d like to make it here is the recipe, although method is probably more accurate, as there isn’t much to it!

Fried Halloumi Cheese with Beetroot and Thyme Dressing

1 packet Halloumi cheese

1 Tablespoon Extra Virgin Olive Oil

Bag Rocket leaves

Cherry tomatoes, about 8 per person

Olives Et Al Beetroot and Thyme Dressing / Marinade

(1) Slice some halloumi (I get 8 to 10 slices per pack of halloumi) put about a tablespoon of extra virgin olive oil in a sauté pan and heat, when hot fry the halloumi slices for 1 to 2 minutes per side, or until browned and crispy on the outside.

(2) Meantime place some rocket leaves on plates and halve the cherry tomatoes.

(3) When the cheese is ready place 2 to 3 slices on top of the waiting rocket leaves and scatter over the cherry tomatoes, finally drizzle everything with the dressing.

Serves 2-3 as a light lunch or 4 as a first course.

Next Up: Hummingbird Bakery Cake Days

Rose Petal Jam, Review and Interview

I had this book on my wishlist, even before I was asked if I would like to review it, so I was very pleased to do so! I know very little about Polish food, or Poland itself for that matter; and the time has come to redress this.

Rose Petal Jam Recipes and Stories from a Summer In Poland by Beata Zatorska and Simon Target published by Tabula Books 2011. With thanks you to the publishers for my review copy.

It was with facination that I read Beata's writing about her home-land. Poland is and intersting, cutlural, musical, beautiful land. The book is a memoir with recipes, really well done and is fully illustrated throughout. Beata is a lady from Poland who by twists of fate is now a Doctor in Australia. Simon, her husband took the many pictures of Poland for the book. Between them both - Beata's words and Simon's picutres it is east to see and 'be there'. Well as much as is possible through a book!

Cool and perfect for Summer, cucumber salad

The pictures are wonderful, beautifully composed but in a way that you actually see what is there. This book would sit happily on a coffee table to be picked up and read at will, but it is also a cookbook - and you know me - I love a spot of cookery travel to serve at my own table at home. Beata's writing is so evocative I can imagine clearly being her as a child in her beloved Grandmother Jozefa's kitchen.

Poland has had much sorrow, but much to celebrate too. Here in the UK we know that Spring is here and Summer is on the way when our beautiful swallows return, in Poland they eagerly await the return of their storks. I found that really facinating, just a subtle little difference between countires. A beautiful book all round.

Chapters and Rose Petal Jam, Return of the Stork and Summer in Poland. I have tried a couple of recipes and liked them both, and I'm looking forward to trying (amongst lots of others) Beef Goulash and the Kissel that Beata mentions in the interview below. I have the potato flour needed - just waiting for some gorgeous Summer berries to be ripe now.

Potato pancakes with sour cream (and smoked salmon), a gluten free delicious morsel.

Here is my interview with beata Zatorska.

KJ: I’ve really had my eyes opened to Poland as a beautiful country, when you are in Australia and think of Poland what do you remember first.

Beata: I remember the sound of the wind in the linden tree outside my grandmother's house. Sometimes the tall gum trees outside our house in Sydney make a similar noise, and suddenly I am back in Poland. I also remember fireflies lighting up the garden on a warm June night. (In Oz the evening begins with the tropical roaring of cicadas - but no fireflies.

KJ: Which dish do you cook that takes you back in time?

Beata: Pierogi ruskie (Russian pierogi - a giant ravioli like pasta filled with cheese and potato) is something our kids love and that takes me back to my childhood as soon as I start rolling out the pastry (as I did for my grandmother when I was only 5). In our family today in Australia there is often a competition to see who can eat most. The record stands somewhere around 40 (they are teenage boys after all). I am not sure why these are called 'Russian' but they are known as such at every cafe and restaurant in Poland. You can also make pierogi filled with meat, cabbage even fresh seasonal berries.

KJ: What would you like to tell readers about Polish food?

Beata: The food I describe in this book is traditional Polish food, sometimes for special occasions, but often for ordinary meals during the week. It is simple and delicious and hopefully won't be re-invented as 'modern Polish' (just one pierogi on a bed of pesto etc) too soon!

KJ: Do you have a favourite savoury and sweet recipe from the book?

Beata: I love the herring in sour cream recipe on fresh rye bread with or without cold vodka (preferably with). My favourite sweet recipe is kisiel - a sort of jelly made with fresh fruit - its fruity fragrance and deliciously gooey consistency reminds me of long summer days in my grandmother's house.

Thank you very much Beata.

Next Review Up: Olives Et Al.

Orange Almond Caramel Upside Down Cake – Cake Slice Bakers May 2011

The cake
It’s cake Slice Baker time again! It has been a very fast month, and has just flown by, I only managed to bake this yesterday, which is a bit last minute for my liking, but I made it in time just!

The toffee drizzled with honey and sprinkled with toasted flaked almonds.
Our cake this month comes from Cake Keeper Cakes by Lauren Chattman published by The Taunton Press 2009. The cake this month is an Orange-Almond-Caramel Upside-Down Cake, from the Round Cakes chapter.

Ready to go.
The bottom layer is an orange and vanilla flavoured cake, tender due to a little sour cream in the batter. Topped off with a sticky, gorgeous, honey toffee flaked almond topping. Yum yum! We liked this one, I’d have been really surprised if we had not – caramel, orange, honey and almonds all go down well here. Teensy bit of whipped cream and dessert is served.

Mmmm!
Now, I’m off to see how my fellow Cake Slice Bakers got on with it. Here is the link for the blogroll if you would like to as well.

Next Review Up: Rose Petal Jam Recipes and Stories from a Summer in Poland.

One More Slice by Leila Lindholm, Review

Waffles with raspberries and maple syrup.



Leila Lindholm is back with a follow up to her previous baking book “A Piece of Cake”. This second volume “One More Slice” published by New Holland Publishers (UK) in 2011 is an expansion on the first covering new (mainly) baked goods.

The style is similar to the first with beautiful yet rustic photography – scenery, food, shops and Leila herself plus friends too. Chapters are: Pizza Amore * Say Cheesecake* Pancakes and Waffles * Ciao Tortano * Brownies and Blondies * I Scream for Ice Cream * Boulangerie * American Pie and * Pasta Pronto.

Many of the chapters have a master recipe and variations from it (like the previous book, which I must get round to reviewing…). For example nine variations of brownies or New York Cheesecake seven ways. There are also others like the American Pie chapter, that are all individually done. Plenty of pictures to inspire you too.

I can’t eat yeast, but if you can I think the “Nine Kinds of Baguette” would have you in the kitchen baking bread as fast as you can don your apron! One kind has beetroot and feta cheese in it; I wish I can tell you! There is also a beautiful pink spiky Ice Cream Bombe with Raspberry Meringue. Some more tasters of the recipes are : Moist Coconut Slice with Lime * Tortano with Goats Cheese and Salami* American Pancakes * Belgian Waffles * Chocolate Swirl Cheesecake * Calzone * Stars and Stripes Pie* and American Caramel Pie.

A few years ago now I bought an electric waffle maker, convincing myself that I really needed it. It’s not something I use every day by any means, but when I do use it everyone loves a hot waffle. My favourite chapter in this book is “Pancakes and Waffles”. We loved the classic waffles and I’m looking forward to trying others like “World’s Tastiest Crispy Waffles”. At the moment I’ve got some ricotta in my fridge to try Leila’s ricotta pancakes, the question is do I do them plain, with mixed berries or with pecans and chocolate? Decisions decisions!

Brownies with After Eights

These were good, strong and a bit minty. They didn’t quite pip Dorie’s (Greenspan) ones, but they were nice with ice cream. My only niggle really is that the brownie recipe doesn’t give a tin size – I guessed at 13 x 9 inches.

Waffles

These were lovely, light sweet and a bit crispy.

Waffles Recipe

My adaptation of Leila Lindholm’s recipe from “One More Slice” published by New Holland Publishers (UK) 2011. I’ve halved the recipe and added some sugar too. You’ll need a waffle maker.

Makes 8 to 10 waffles, depending on the size of your waffle maker.

175g plain flour

Good pinch salt

1 teaspoon baking powder

1/4 cup caster sugar

400ml milk

40g butter

2 large eggs

Cooking oil spray for the waffle maker

(1) Mix flour, salt, baking powder and sugar in a batter jug if you have one (or bowl), whisk in the milk to make a smooth batter.

(2) Melt the butter and add to the batter beating well, then beat in the two eggs.

(3) Leave the batter to sit for 30 minutes.

(4) Warm up your waffle iron and spray with oil for each batch and cook until golden and lovely.

Next Review up: Rose Petal Jam, Recipes and Stories from a Summer in Poland.

Gran's Kitchen - Review, Interview and Recipe

Before my post proper, I'd like to say that today is the royal wedding day for Prince William and Catherine (Kate) Middleton, it's lovely to see a young couple in love. They both looked fabulous today, congratulations and wishing them all the best today and in the future :) Now onto the post!

Gran's Kitchen Recipes from the Notebooks of Dulcie May Brooker by Natalie Oldfield, published by Hardie Grant Books (UK) 2011. With many thanks to the publisher for my copy. This is just the kind of cookbook I like, a bit like the Hairy Bikers Mum's Know Best, except the book is all from one lady's recipe jotters.

The layout is good, fresh and mixed with a reflection on Dulcie's lifetime in pictures. Good food photography too, and plenty of them. Chapters are *Breakfast* Morning Tea* Cakes* Fred's Dinners* Desserts* and Preserves and Sauces* There are savoury dishes, but many more sweet and in particular baking recipes.

Dulcie was born in 1913 in New Zealand, and passed away in 2009. The book is written (co-authoured) by Natalie Oldfield, who is a Granddaughter of Dulcie. She in turn has a cafe and bakery in Aukland, New Zealand and sells a range that is based on her Gran's recipes.

Dulcie would have been about the same age as one of my own Grandmas (sadly now also gone), and how happy I would have been to have a book of her recipes! Still, I'm very happy to be reading and cooking from Gran's Kitchen. Dulcie was obviously a great cook, and her recipes are accompanied by pictures, which are done with a retro feel, really fitting the book well.

This is a lovely book to give someone who can cook, most recipes do not give cake tin sizes, but if you can bake you'll be able to choose the right kind of tin - the pictures help here too. Well, I managed anyhow!

Some, though not all of the recipes I have marked to try are: Ginger Lime Loaf, Cream Crackers, Cheese Straws, Neenish Tarts, Passion fruit Sponge Cake, Winter (savoury) Slice, Caramel Hazelnut Pudding and a beautiful Mint Jelly.

Here is an interview with the author Natalie Oldfield:

KJ: Do you have a favourite recipe from the book?

Natalie: This would have to be cheesecakes, it is something that I always LOVED to share with Gran, and she loved to bake with me!

KJ: Did your Gran get to see her book before she passed away?

Natalie: Yes the book released in NZ in Feb of 2009 and she passed away in March 2009.

KJ: What did she think?

Natalie: Gran loved to see her recipe's compiled into one book although she had so many more. She also wondered what the fuss was all about as for her these recipe's were just part of her daily life and nothing 'extra special' - she did however enjoy some competition and as the book climbed the top 10 on the best sellers book here in NZ she loved to hear where it was standing each week, right up until the night before she passed away this was part of our conversation.

KJ: What is your happiest memory of being in your Gran’s kitchen?

Natalie: Being together with friends and family, the smells and of course the eating! It was a place where everyone congregated - centre point of the home really.

KJ: Which recipe do you make that takes you back to your Gran’s kitchen?

Natalie: Probably Party Cheese Scones - always made for a special morning tea for a birthday etc or Peanut Brownies - these were always on the go in Gran's Kitchen as she would always give a batch away in a tin for your birthday. Dulcie never forgot your birthday even at the age of 95 she was the first on the phone to celebrate the day with you and remind you that your Peanut Brownies were waiting. She had many friends and family so this recipe was a well worn looking one!

Thank you Natalie. Here are some of my first makes:

Porridge

A really classic, old fashioned recipe - we loved it, it reminds me of my Mum's porridge, except now I have a recipe! I have made this so many times now.

Cheese Cakes

I remember these from when I was little, layers of pastry, jam and sponge on top. The real advantage of making them at home is you can put in plenty of jam. Yum.

Luscious Lemon Slice

A delicious lemon and buttery slice.

Ciss's Sponge Cake

Such a light cake this one, made mostly with cornflour as the flour part, I did it in a 9" tin, a 10" one would have been fine too. It makes a big cake and I had a bit leftover. We thought it was even better the next day when the cornflour had calmed down a bit. Sandwiched with jam and cream, mmmm.

ANZAC Biscuits With permission from Hardie Grant Books - thank you!

1 cup flour

1 cup Sugar

1 cup rolled oats

pinch salt

1 cup coconut

1 cup walnuts, chopped

1/4 lb (115g) butter

1 tablespoon golden syrup

1 teaspoon baking soda

1 tablespoon boiling water

Mix all the dry ingredients in a bowl.

Melt the butter and golden syrup, then add baking soda dissolved in water. Mix wet into dry ingredients.

Spoon onto greased oven tray and bake at 320 oF (160 oC) for 15 minutes.

Next Up: Leila Lindholm's One More Slice

Cold Oven Cream Cheese Pound Cake - Cake Slice Bakers April 2011

With raspberries and whipped cream

It’s Cake Slice Baker time again, and our cake comes from the book that is being cooked from for this year (October 2010 to September 2011) Cake Keeper Cakes by Lauren Chattman published by The Taunton Press 2009.

The cake calls for cake flour which we don’t have in the UK. A substitution here is either ¾ cup plain flour and ¼ cup cornflour or 1 cup plain flour less 2 tablespoons, and replace the 2 tablespoons with cornflour. I made this cake twice (see below) and I thought measuring out one cup, taking out 2 tablespoons, and replacing them 2 tablespoons with cornflour worked best. This gives a substitution for one cup of cake flour.
In the making

This months cake is a cold oven cream cheese pound cake, unusual because you don’t pre-heat the oven. The purpose of this is to give a good crust, but still a tender crumb. I’ve certainly got a good crust, I was a bit alarmed by how dark is was when it came out of the oven, but it tasted fine and had a definite crust with a very tender, moist crumbed cake inside.

Cake and its silicone mould

I had to make this cake twice, the first one I made was resolutely stuck to the tin, and the cake came out tasting well, but looking a real shambles! I couldn’t have greased it well enough, but I’ve never had any issues with turning out cakes before, oh well, sigh. It didn’t go to waste though, as I put it out for the birds, and they along with three of my neighbours cats were seen tucking into it. Cats eat cake?! I hope it didn’t upset their tummies! Still I managed to bake a second one yesterday, I only made a half quantity and used a smaller silicone bundt cake mould. I’m very happy to say this second cake turned out of the mould with no problems.

The flavour in the cake was some grated ginger, lemon zest and vanilla extract, this gives an unusual but very pleasant flavour. I served mine for dessert tonight with raspberries and whipped cream. Mmm.

Do have a look at some of my fellow cake bakers cakes on the Cake Slice Bakers blog roll.

Next up: Gran's Kitchen