All posts filed under: From the Bakery

September Lagkage – Danish September Birthday Cake

  The brambles are thriving this year in the woodlands by our house, a lovely sight reminding us that there is still food to be found during the seasonal change from summer to autumn. And so, for the birthday cake I made last week, brambles seemed a fitting ingredient, providing tangy notes to an otherwise very sweet Danish cake. Lagkage translates as Layer Cake, and consists of 3 thin sponges, layered up with either a whipped cream filling or a custard filling. In addition to that, fruit and jam are added to make this cake a special occasion cake, not only for the time involved in making it, but for the sheer number of calories! No birthday in Denmark will usually go without a Lagkage, and neither does a birthday in our house. _____________________________________________________ Ingredients 150g plain flour 150g butter, softened 150g sugar 3 eggs 1 tsp baking powder Filling 700 ml whipping cream 250 g amaretto biscuits, crushed 3 tbsp brandy 1 mango, diced 100g brambles 4 tbsp icing sugar For the top 75g …

Weddings and Courgette Recipes…

I have been busy editing my summer weddings. Its a very busy time of year for me, as the editing is time consuming, taking 4 times longer than the actual wedding itself. But non the less a very satisfying process of making the finished result look its very best. However thing do have to give when you are pressed for time, and I find my cooking becomes limited to quick fix hunger solutions and -snack as you go- type meals, if at all! But I thought Id share two summer vegetarian recipes I made last month for Kitchen Garden Magazine on courgettes, as my courgettes in the garden are starting to look fantastic and are ready to eat right now. Enjoy! _____________________________________________________________________________________ Summer Courgette Cake with Pistachio and Lime Courgettes grow at a rapid pace during the growing months, so be sure to harvest them whilst still young. This delicious zesty cake is a good way to use up your harvested crop. With its super tangy lime icing, its a great treat to enjoy on …

Wild Nettle Bread

With the little bit of heat we have greatly received over the last couple of days, all sorts of wild green plants have sprung to life, including stinging nettles. What was lying dormant as small shoots, have all at once shot up 30 cm in just a few days. I find springtime incredible, and if you are lucky enough to have a garden to view every day, you can really notice the fast pace at which the vegetation grows. Instead of mowing down your nettle patch, try using them in your cooking! Here I have created a recipe using a few handfuls of nettles added to bread dough. Its delicious, and nutritious! ____________________________________________________________________________________   Makes 6 large sandwich rolls 1 tsp easy bake yeast 500g organic shipton mill strong white flour 1 tbsp honey 2 tbsp olive oil 1 tsp salt a big handful of scolded and chopped nettles 350ml luke warm water 6 extra big nettle leaves for the top 1 egg ____________________________________________________________________________________ Start by harvesting your stinging nettles, with gloves on. Once home, …

Apple Cinnamon Cake

Sundays call for cake I say! And what better to have as a weekend treat, than a slice of a tangy apple and sweet cinnamon cake.  Its best to use tangy, not to sweet apples, but as Ive added a whole lemon to the recipe, it has a great balance of flavours regardless. This cake keeps well, if you don’t manage to finish it in one day! And it also freezes really well, if that’s what your after. ____________________________________________________________________________________ 450g or roughly 3-4 tart apples , such as breaburn 1lemon, juiced 225g butter , softened 280g golden caster sugar 4 eggs 350g self-raising flour 2 tsp baking powder 4 tbsp sugar and cinnamon combined, to sprinkle extra knobs of butter for the top. ____________________________________________________________________________________ Preheat the oven to 180C/fan 160C/gas 4, and grease and line a baking tin of your choice roughly measuring between 21-25 cm. Core, and chop the apples, and squeeze the lemon juice over, and set aside. Next, beat the sugar and butter together in a large bowl until light and fluffy. …

White Chocolate and Pumpkin Seed Flapjacks

As a quick look at the weather forecast revealed the weather to be mild over the weekend, we decided to spend it in the garden, getting the veg plots sorted. And as I knew a lot of digging was going to take place, a portion of flapjacks wouldn’t go a miss, to keep the biceps working. With lots of chewy oaty goodness and a little added white chocolate and pumpkin seeds, these are great for re-fueling on. They are also really good taken on a walk, and enjoyed up a hill, with a flask of tea. ______________________________________________________________________________________ 300g unsalted organic butter, plus extra to grease 75g soft brown sugar 6 tbsp golden syrup 400g organic oats 50g pumpkin or other seeds 50g white chocolate chips pinch of salt ____________________________________________________________________________________ Preheat your oven to 160C/150C fan/ gas 2, and grease and line a square tin roughly measuring 25×25 cm. Melt the butter, sugar, golden syrup and salt in a small pan on low heat. Pour over the oats and mix well, add the chocolate and seeds …

Champagne Truffle Easter Cake

We have been kept very occupied with our house move, but Easter won’t go by unnoticed in this house. In Denmark, where I grew up, Easter is a big deal, rivalling Christmas, with as many traditions and edible goodies. I think many European countries are the same, however the most you can expect from a British Easter is a chocolate egg… Never the less, I am in ‘ the Easter mood’ and have decorated eggs, gathered spring branches and made Easter dishes, like my Champagne Truffle Easter Cake. Its a simple sponge recipe that I have adapted to be a little more special with the addition of chocolate truffles with champagne. The cake is frosted with a delicious brown sugar butter cream, that tastes of caramel and decorated with ‘hand blown’ dyed eggs. To make the egg decorations, first scold the required amount of eggs under boiling water to clean them, then carefully prick a hole in either end of the egg using a large needle. Then blow as hard as you can on one …

Hot Cross Easter Buns

Hot Cross Easter Buns We have now moved into our new country dwelling, close to a little place called Windygates. Initially I just thought that was an amusing name, but after our first night here it became apparent that all places are usually named for a reason. Huddling up in bed, my boyfriend and I buried our heads under the covers as the wind tore though this old house like a runaway freight train. It sounded like we had been invaded by an army of Kazoo players, towering over our bed, playing every hit song from the 1940’s! And usually after a stormy night, you wake up to blue skies and singing birds, but the wind and the snow (!) has continued now for almost a week. My promise of spring seems to have been postponed…Will it ever arrive? Well, spring might not be here after all, but Easter is. And for that occasion, I have baked a batch of homemade Hot Cross Buns. These are not like the ones you get in the supermarkets, …

The Marzipan & Pecan Cookie

For my birthday, my dear friend Clare brought round a batch of her homemade Marzipan & Pecan cookies for me. And I really loved them. They are crispy and chewy, just like a cookie should be and the union of the soft marzipan and crunchy pecan comes together perfectly. Although we are in the mad process of moving house, I still found time to make them -proof that they are a quick wee treat to throw together, even if the storage boxes are piling high. Maybe this is due to the fact that there are so many 150g measurements in this recipe..? ____________________________________________________________________________________ / Makes roughly 25 cookies 150g unsalted butter, softened 150g soft brown sugar 150g granulated sugar 150g plain flour 150g rolled oats 1 large egg 1 tsp almond extract 1 tsp baking powder 1 tsp bicarb 1/4 tsp salt 100g raisins 100g chopped pecans 50g marzipan ____________________________________________________________________________________ Cream the butter and both sugars together, until light in texture. Beat in the egg and almond extract. Sift in the flour, baking powder, bicarb …

Be My Valentine Macaroon

Be my Valentine Macaroon ‘ As a little valentines gift, I decided to make my Valentine a batch of Macaroons. They are sweet, romantic, pretty and a whole lot of hassle! I don’t want you to be under any illusions that these are quick to whip up! Oh no, they took me 6 hours and my kitchen was turned into total chaos by these dainty cakes. Half way through I was frantically texting my baker friend for help (got phone covered in sticky goo in process) due to the difference in texture between the two colour batches..and I thought all was lost…But, just like magic, they came out of the oven looking gorgeous and tasting fantastic. Phewww! What dishes do you find stressful to make? ‘ ‘I adapted Edd Kimber’s recipe, winner of BBC’s Great British Bake Off, by changing the filling from chocolate to custard. ‘ ____________________________________________________________________________________ Makes roughly 30 macaroons 170g icing sugar 160g ground almonds 120ml egg whites from about 4 medium eggs, separated into 2 equal batches 160g granulated sugar a …

Pizza Florentine with Egg, Spinach and Homemade Pesto

I make homemade pizza a lot, with a variety of toppings, but one that always makes an impression is the egg topping on Pizza Florentine. It looks impressive and tastes great too. I like it for lunch, but I think it would be great for brunch too. ____________________________________________________________________________________ Dough 300g strong organic flour ½ tsp fast action yeast 2 tbsp olive oil 170ml water ½ tsp salt Topping 4 tbsp of pasata 2 eggs a handful of spinach 6 cherry tomatoes 1 mozzarella ball 1 tbsp of dried oregano or a sprig of fresh 3 tbsp homemade pesto  Get that recipe here 3 or 4 basil leaves salt and pepper to taste ____________________________________________________________________________________ If you have a bread machine, whack the ingredients in that, and follow your manufacturers guidelines for making dough. If you are making it by hand, here’s how: Tip the flour, salt and yeast into a large bowl and make a well in the middle. Pour the water and oil into the well and in a circular motion start to gather the …