Birthdays are always exciting times of the year! I definitely love them, whether mine or a close friend, I always look forward to making the day special. Last weekend was one of my closest friend’s birthdays so I wanted to make her a cake that was not only reflective of her but also meant something to the both of us. And so, this is how the idea of the popcorn birthday cake was born She loves going to the movies and always has her half salty/half sweet popcorn… Some of my fondest memories with her are just going to the movies and chilling! So, this post is for my Plume Plume! I hope this was a birthday to remember!
The cake was full of chocolatey flavour with a nutella filling (she is a nutella junkie). The icing was a vanilla frosting. The decorations included white chocolate buttons, tangy strawberry strips and cherry liquorice. The glorious popcorn was caramel and chocolate covered
My baking has been a bit off the last couple of weeks and I am not sure if it is the distractions that have hit me off guard or my lack of judgement or concentration in my food – for instance, I managed to bake some horrific hot cross buns this weekend which I threw away because I was that unhappy with them… Lets hope it gets better as I have a big birthday vision to bake for this weekend On to my Easter post, last week was a long week both with work and emotionally and so I thought I would put my hardships aside and bake some Easter goodies for my extended team at work. I will be completely honest here and say that the presentation of these cupcakes are fantastic, 10/10 I can quote. I found the recipe from a Lindt Maitre Chocolatier which sounded promising. The icing is interesting, a little tangy but the roasted coconut balances it out. I found the carrot cake cupcake to be a bit bland and not light at all, I really should have used my mom’s amazing carrot cake recipe which I will definitely do next time. What am I trying to say? If you have your own delish cupcake recipe, use that and decorate accordingly… I won’t post the recipe as I wouldn’t recommend using it but you can find it here for your reference. I will, however, share some of my fun photo’s with you. Enjoy!
Every time I seem to buy banana’s, I never opt for buying them individually but rather in bunches so I always end up having a couple that start to turn brown. This automatically sends me into an involuntary mode where I put them in the freezer “to use for banana bread” as my mother always used to do. Unfortunately, I don’t make banana bread that often so last week when I decided to take inventory of what was in our freezer I came to the realisation that I in fact had 8 frozen bananas chilling in there… Anyway, these bananas and my craving for raspberries gave me every reason to make this delish loaf! I added a few tweaks to the recipe which worked in it’s favour so it went down a treat This is definitely a comfort food recipe without the butter Enjoy!
- 1 1/2 cups self-raising flour
- 3/4 cups desiccated coconut
- 2/3 cups brown sugar
- 1tsp ground cinnamon
- 3 eggs
- 1tsp vanilla extract
- 1/2 cups rice-bran oil
- 3 medium ripe bananas, mashed
- 1/2 cups raspberries (fresh or frozen)
- a handful of chopped milk chocolate
1. Preheat the oven to 18C (160C Fan).
2. Grease your loaf tin.
3. Combine flour, coconut, sugar and cinnamon in a bowl and make a well in the centre.
4. Whisk eggs, vanilla and oil in a jug then add the bananas.
5. Pour into the dry ingredients and stir until just combined.
6. Gently fold in the raspberries and chocolate.
7. Pour into your pan, smooth the surface and sprinkle with some coconut.
8. Bake for 1hr-1hr10min or until cooked when tested with a skewer.
9. Cool in the pan for 20 mins before turning onto a wire rack to cool completely.
10. Slice into pieces and serve with a hot cup of tea! Enjoy!
The last few days have been a bit trying for me on all fronts so I thought I would make something both comforting and warming… I found this chicken couscous recipe which is truly SO easy to make and all the flavours made me smile… I would really recommend giving it a try.
- 1tbsp olive oil
- 1 onion, thinly sliced
- 200g chicken breasts, diced
- good chuck fresh root ginger
- 1-2 tbsp harissa paste, plus extra to serve
- 10 dried apricots
- 220g can chickpeas, rinsed and drained
- 200g couscous
- 200ml hot chicken stock (I would suggest using a little more)
- handful of chopped coriander to serve
- Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
- Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.
This delish dessert is so incredibly easy to make and is a real show stopper… not to mention super scrumptious! I have made banana spring rolls before but instead of putting the nutella inside, drizzled with a chocolate sauce… I recommend a billion times over to put the nutella inside and don’t be shy. See a few photies below of how I made them and find the step by step recipe that i borrowed here.
I haven’t explored thai cuisine at home for a while and with the freezing “beast from the east” cooling down London again, a night in with some hot food was definitely one of my better ideas . I got this recipe a few years ago from a friend from university when me and one of my closest friends decided to hold a thai dinner party.. Both this Thai Green Curry and the thai dessert recipe to follow bring back such fantastic memories and are amazingly easy to make.
- 3 chicken breasts chopped into chunks
- soy sauce
- lots of ginger
- lemon juice
- 1 tin coconut milk
- coconut cream
- High quality green curry paste (it’s up to you how much you use but i started with one tbsp to start).
- 1 Onion
- Baby Corn
- Mange tout peas
- Bamboo shoots
- Baby spinach
- Lots of Coriander
NOTE: You can use any vegetable that you fancy but these work well as they soak up the juice; carrots, baby spinach, asparagus, cauliflower etc.
1. Marinate the chicken in grated ginger, soy sauce, crushed garlic and lemon juice for at least an hour.
2. Stir fry the chicken in small batches on high heat so that it’s still a little raw inside. Put in a bowl and leave till the end.
3. Prep your vegetables.
3. Chop the onion finely,put tablespoon of curry paste in pan on hot and fry in a little oil til it’s really fragrant.
4. Add onion and fry it on low heat with olive oil and finely chopped whole clove of garlic..Garlic must brown, you get loads of flavour from it without the garlic breath.
5. Add broccoli first, takes longest to cook, then other veg, keep stir frying til cooked but slightly crunchy.
6. Add can of coconut milk and simmer.Taste and see if it needs salt and pepper or more curry paste, or even ginger.
7. Add the chicken just before ready to eat and cook through.
8. Chop up some coriander and add to dish and serve some on the side too, it makes it really yummy
9. Serve with Basmati rice.
When a good friend of mine decided to have a spontaneous 1920′s Savoy Themed Tea party, I thought a decadent special occasion cake would have to be made I have never tried this cake and to be honest am not the hugest fan of a whipped cream icing but it really works. The cream and maple syrup keep the cake moist while the orange and ginger balance out the sweetness to create a cake for tea which it quite different. It is not difficult to make and really stands out. If you like different textures in a cake, this recipe is for you. Enjoy!
- 225g softened butter
- 225g light muscovado sugar
- grated rind of 1 orange
- 4 large eggs
- 100ml maple syrup
- 350g self-raising flour
- 2 level teaspoons baking powder
- 1/2 level teaspoon ground ginger
- 50g chopped pecan nuts (I actually used hazelnuts and it turned out just as good)
For the filling & topping:
- 450ml double cream (I would actually recommend whipping cream here as the double cream can be a little thick)
- 2 tablespoons maple syrup
- shredded rind of 1 orange, to decorate
1. Pre-heat the oven to 160C/Fan. Grease a 20cm deep round cake tin and line the base with baking parchment.
2. Measure all the ingredients for the cake except the nuts into a large bowl and beat until evenly blended.
3. Stir in the chopped nuts.
4. Spoon the mixture into the prepared cake tin and level the surface.
5. Bake for 1-1 1/2 hours, until well risen, golden and springy to the touch. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
6. To make the filling and topping, whip the cream until it just holds its shape and then fold in the maple syrup.
7. With a long sharp knife, split the cake horizontally into three and fill and cover with the cream, smoothing it evenly over the top and sides.
8. Decorate the top with the schredded orange rind and keep chilled in the fridge.