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Tarte Au Citron

Ingredients

For the pastry
  • 175g/6oz plain flour
  • 100g/3½oz cold butter, cut into small cubes
  • 25g/1oz icing sugar
  • 1 free-range egg yolk
  • 1 tbsp cold water
For the filling
  • 5 free-range eggs
  • 125ml/4fl oz double cream
  • 225g/8oz caster sugar
  • 4 lemons, juice and zest
  • icing sugar, for dusting

Preparation Method

  1. To make the pastry, place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water.
  2. Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make it smooth. If your butter was a bit too soft, the pastry might be too. If so, wrap it in parchment paper and chill for 15 minutes.
  3. Grease a 23cm/9in loose-bottomed, fluted tart tin.
  4. Lay a piece of parchment paper on the work surface. Remove the base from the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 4cm/1½in bigger than the tin base.
  5. Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten it out slightly. Roll out the pastry, still on the base, until it meets the circle mark. As you are rolling out, turn the pastry by turning the paper. Gently fold the pastry surrounding the tin base in towards the centre.
  6. Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6.
  7. Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Remove the trimmings from the sheet. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 170C/325F/Gas 3.
  8. For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into a jug, then into the cooled baked pastry case. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it. Bake for about 30-35 minutes or until just set but with a slight wobble in the centre.
  9. Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer ring fall to the work surface. Transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar.

Adeola x


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Chicken Enchiladas

Recipe Adapted from Here.
For the sauce
  • 1 tbsp olive oil
  • Half White Onion, chopped
  • 1 garlic clove, crushed
  • 200ml/7fl oz passata
  • 1 tsp chopped fresh oregano
  • ½ tsp freshly ground black pepper
For the Chicken
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • Half White onion
  • 4 Chicken Breasts
  • 90g any cheese, grated
  • 4 wholemeal tortillas

Preparation method

  1. Preheat oven to 180C/350F/Gas 4.
  2. To make the sauce heat the olive oil in saucepan over a medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened.
  3. Add the passata, oregano and black pepper. Cover , reduce the heat and leave to simmer for ten minutes.
  4. Meanwhile for the chicken, heat the olive oil in a separate pan over a medium heat. Add the onion, garlic, red pepper and courgette. Sauté for five minutes then add the chicken. Cook for around 5-7 minutes, or until the chicken pieces have browned and cooked through.
  5. Add half of the cheese to the chicken turkey mixture and continue to cook until the cheese has melted.
  6. Divide the chicken mixture between four tortillas and roll up into parcels. Place into an ovenproof dish, spoon over sauce and sprinkle with remaining cheese. Place into the preheated oven to bake for 15-20 minutes, until golden.





Adeola x


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National Cupcake Week: Banana Cupcake with a Strawberry Buttercream

Banana Cupcakes

Ingredients

  • 3 very ripe bananas
  • 63ml vegetable oil
  • 58g  butter, softened, plus extra for greasing
  • 168g caster sugar
  • 2 free-range eggs
  • 225g plain flour
  • 1 tsp baking powder
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt

Preparation method

  1. Pre-heat the oven to 200C/400F/Gas 6. Line a cupcake tin with cupcake cases.
  2. Mash the bananas and vegetable oil together in a bowl and set aside.
  3. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined.
  4. Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly.
  5. Spoon the cake mixture into the cupcake tins and bake in the oven for an 45 minutes, or until risen and golden-brown. Check after 20 minutes and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil.
  6. Remove the cupcakes from the tin and allow to cool. Then make the Strawberry Buttercream Icing.

Strawberry Buttercream Icing

Recipe from Here

Ingredients

  • 140g butter, softened
  • 280g  icing sugar
  • 1-2 tbsp milk
  • few drops strawberry essence colouring

Preparation method

  1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
  2. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
  3. Stir in the food colouring until well combined.
  4. Then spoon or pipe the icing onto the cupcakes and finished with a fresh strawberry.

Adeola x


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Novikov Restaurant Review

I recently dined with fellow Blogger Abimarvel at the Novikov Restaurant in Mayfair. The restaurant is split into two. There is an Asian Restaurant and an Italian Restaurant. We ate at the Asian Restaurant.

The manager of Novikov gave us a tour of the resturant and showed us the Resuarant’s Market. Within this market there were different fruits, vegetables and fresh seafood. You could pick anything you like and they would create a meal from the ingredients you chose.

We then decided what we were going to have meals from the menu. The manager recommended that we should have the black cod spring rolls with a mango sauce for a starter. We thought why not and so tried it and instantly knew why he recommended it. It was a very unique combination but worked so well together.

The Manager came over and told us the chef had made us raw seafood platter just for us which was extremely generous of him. We had no idea what to expect as all I really heard were the words ‘Raw’ and ‘Seafood’, which I had never tried so got a little bit nervous as I had no idea what to expect. A plate of raw scallops arrived and so we thought that was the platter. The actual platter arrived and it was huge. It looked very pretty and so was hoping it would taste good. We would try different things to make sure we tried everything and give each other feedback on each .Some were delicious.  And some were well interesting. I was surprised to find that caviar is actually delicious. It was definitely a very interesting and new experience for us.

We then decided what we were going to eat. Abi ordered the Roast Half Duck. She had the duck with Special Pork Char Sui fried rice.

I had Scottish diver scallops with yuzu mayonnaise & crispy lemon grass.

For Dessert Abimarvel had pineapple ravioli for dessert. I know ‘Pineapple Ravioli’. I didn’t know such a thing existed. It was delicious though and had a berry centre. On top was a scoop of berry sorbet.

Here’s the menu! Take a look!

I would definitely recommend you going to this restaurant. Here is the info.

50a Berkeley Street
Mayfair, London
W1J 8HA

T: +44 (0) 207 399 4330

email: info@novikovrestaurant.co.uk

Website: Novikov

Picture Credit- Abimarvel

Adeola x


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Chocolate Macaron

Recipe from here

Makes about 10

65g ground almonds
85g icing sugar
25g cocoa powder
75g egg whites
Pinch of salt
60g caster sugar

For the ganache:
100g whipping cream
100g dark chocolate, chopped
20g butter, cut into small pieces
Pinch of sea salt

1. Make the ganache first. Heat the cream in a small pan until it’s just beginning to boil, then take it off the heat and add the chocolate. Leave it be for a couple of minutes, then stir furiously until smooth. Gradually beat in the butter and finish with a pinch of salt. Set aside to … set.

2. To make the macarons, you’ll need a template. Cut two pieces of baking parchment to fit your baking tray and, using a glass or pastry cutter about 3.5cm in diameter, cover one piece with dark ink circles spaced about 2cm apart. Put this on the baking tray and cover with the other piece of parchment: you should be able to see the circles through it. Prepare a piping bag with a 1cm nozzle, or cut the end off a disposable one so you have a hole about 1cm in diameter.

3. Blitz the almonds in a food processor or spice grinder for a couple of minutes, then sift these, the icing sugar and cocoa into a bowl. Repeat, so they’re well mixed.

4. Put the egg whites and a pinch of salt into the mixer and begin whisking. As soon as the whites begin to hold their shape, whisk in the caster sugar, and continue whisking at high speed until you have a stiff meringue – you should be able to hold the bowl upside down without fear (go on!).

5. Fold in the dry ingredients, and then beat the mixture vigorously until it’s of a consistency which falls off the spatula: if it’s too thick, it will be hard to pipe. Don’t worry about beating the air out of it: you don’t want too much trapped in the shells.

6. Spoon the mixture into the piping bag and carefully pipe on to the circles. Pick the baking tray up and drop it on to the worksurface a couple of times, then leave to rest for about 30 minutes until the macarons feel dry to the touch: they should not be sticky. Meanwhile, pre-heat the oven to 180C.

7. Bake the macarons for about 17 minutes until firm, opening the oven door briefly a couple of times during cooking to let off any steam. Once you’re sure they’re cooked, slide the baking parchment off the tray immediately to stop the macarons cooking. Cool completely on the paper, then carefully peel off: if they’re cooked, they should come away easily.

8. When cool, match up equally-sized macarons, and then, using a small palette knife or spoon, sandwich them together with ganache. Refrigerate for 24 hours, then serve at room temperature.

Adeola x


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Happy 1st Birthday Dee’s Basement!!

So Today is the Blog’s First Birthday and so to celebrate it I wanted to do a monthly review of the blogs most popular posts from July 2011 to June 2012. The months of April and May 2012 have no blog posts as I was on a Blog Break.

 Enjoy!

July 2011

Sketch Restaurant Review

August 2011

Carte D’or: New Flavours

September 2011

Rosewater Macarons

October 2011

Pizza Express Review

November 2011

White Chocolate Covered Pretzels

December 2011

Christmas Gingerbread House

January 2012

Mango Meringue Pie

February 2012

Lemon Curd Macarons

March 2012

Sweet Chilli Chicken Noodles

April 2012

Blog Break

May 2012

Blog Break

June 2012

Just in time for Summer(Lemon Curd)

Thanks to all the Subscribers and Comments I’ve received over the past year and I hope I will gain more as the Blog develops and I also hope you continue to enjoy my Blog posts.

Adeola X


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Happy 4th of July!!

Happy Independence Day!!

I’m not american but it’s a huge occasion in america so I thought i’d celebrate with them. Here’s a recipe to help celebrate Independence Day.

Red, White and Blue Cake PopsIngredients-

  • 1 box Betty Crocker® cake mix (any flavor)
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 container (12 oz) Betty Crocker® Whipped frosting (any flavor)
  • 1 bag (14 oz) candy melts (any flavor)
  • 1 teaspoon shortening
  • Craft sticks (flat wooden sticks with round ends)
  • Betty Crocker® assorted candy sprinkles
  • Block of white plastic foam

Method-

  1. Line several cookie sheets with waxed paper. Make and bake cake mix as directed on box for 13×9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.
  2. With fingers, crumble cake into large bowl. Add frosting; mix well with fingers until dough forms. Shape into quarter-size balls; place on cookie sheets. Freeze about 15 minutes.
  3. When ready to assemble, in small microwavable bowl, microwave candy melts uncovered as directed on bag. Stir in shortening until smooth and mixture runs off spoon.
  4. Remove cake pop balls from freezer. Dip tip of each craft stick into melted candy, then halfway into 1 cake ball; place on waxed paper-lined cookie sheet.
  5. When all cake balls have sticks, gently swirl 1 cake ball in melted candy to coat well; allow candy to drip back into bowl. Dip ball into candy sprinkles to decorate; place in plastic foam to allow candy to harden. Repeat with remaining cake balls and melted candy.

Recipe and Pictures from Betty Crocker Website


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Just In Time For Summer!!

So I’ve finally finished my exams for the year and so I can finally start posting again and it’s just in time for summer which is perfect. As you can see the blog has had a little makeover, as I wanted to change things up just in time for summer. I’ve been gone for 3 months and I did promise you summer recipes. Here is the first recipe to kick of your summer. A simple Lemon Curd.

Lemon Curd (Recipe From BBC Foods)

Ingredients-

  • 4 unwaxed lemons, zest and juice
  • 200g/7oz unrefined caster sugar
  • 100g/3½oz unsalted butter, cut into cubes
  • 3 free-range eggs, plus 1 free-range egg yolk

Method-

  1. Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
  2. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.
  3. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.

Adeola x


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Sweet Chilli Chicken Noodles

I haven’t blogged in a while. Really sorry, I’ve been super busy. But don’t worry I’ll be bringing more delicious meals and recipes your way. This meal is Sweet Chilli Chicken Noodle. I used a ready-made sweet chilli sauce and ready-made noodles and cooked the chicken using red onions and flora cuisine. It tasted really good and will definitely be trying it again some time.

Adeola

x


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Pancake Day!

So today is pancake day and I’ve had a lot of pancakes.

Unfortunately I can’t share the pancake recipe with you as it is a family (Secret) recipe. But fortunately I can share with you the recipes of what I had my pancakes with. I enjoyed a Crepes Suzette and some harden caramel pieces.

Crepes Suzette- 

  • 150ml/5fl oz orange juice (from 3-4 medium oranges)
  • 1 medium orange, grated zest only
  • 1 small lemon, grated rind and juice
  • 1 tbsp caster sugar
  • 3 tbsp Grand Marnier, Cointreau or brandy
  • 50g/2oz unsalted butter
  • a little extra Grand Marnier, for flaming

Method-

  1. Mix all the ingredients – with the exception of the butter – in a bowl. At the same time warm the plates on which the crêpes are going to be served. Now melt the butter in the frying pan, pour in the sauce and allow it to heat very gently. Then place the first crêpes in the pan and give it time to warm through before folding it in half and then in half again to make a triangular shape. Slide this onto the very edge of the pan, tilt the pan slightly so the sauce runs back into the centre, then add the next crêpe. Continue like this until they’re all re-heated, folded and well soaked with the sauce.
  2. You can flame them at this point if you like. Heat a ladle by holding it over a gas flame or by resting it on the edge of a hotplate, then, away from the heat, pour a little liqueur or brandy into it, return it to the heat to warm the spirit, then set light to it. Carry the flaming ladle to the table over the pan and pour the flames over the crêpes before serving on the warmed plates.

Hardened Caramel-

Ingredients

  • 150ml water
  • 300g caster sugar

Method

  1. 1. Put the water into a heavy-based, deep saucepan, preferably stainless steel as this will allow you to see the colour changes in the caramel. Sprinkle in the sugar and, over a low heat, slowly dissolve the sugar, stirring occasionally. It is important to dissolve the sugar completely, as once the syrup starts to boil any sugar crystals can turn the caramel grainy. Use a wet pastry brush to brush any crystals from the sides of the pan.
  2. Increase the heat and bring the syrup to a simmer.
  3. Continue to simmer briskly and after around 15 minutes the syrup will start to colour.
  4. Swirl the pan occasionally to ensure an even colour, but don’t stir. Once it is a deep amber (4-5 minutes more), take off the heat and immediately place the base of the pan in a cold-water bath to stop the caramel cooking (it will hiss). It is now ready to use.
  5. To set the caramel, pour it on to an oiled baking sheet to harden, then break into pieces or crush into crystals. Use these to top ice cream or other desserts. To make elegant caramel ‘springs’, lightly oil a thin metal cylinder (a knife steel is ideal) and use a fork to wrap a fine strand of caramel around the metal like a coil. Let it harden, then carefully remove. Use to top cakes or ice cream.
As you can see above I made a master piece from pancake, ice cream and the caramel.

Crepes Suzette Recipe- Click Here
Hardened Caramel Recipe- Click here

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