Peanut Butter and Jam is a flavour combination you really have to convince people to try. It’s a bit like telling a non-Brit that cheese and pineapple sticks are the best canapé ever. They scrunch their face up a bit and look at you like you’re potty until they try it and see the light. It sounds too weird to work.
There is just something about sweet and savoury combinations that really get me salivating. Peanut butter is salty, savoury and thick on the palate; pair that with a sweet, zingy jam to cut through the gacky peanut butter and you’re winning.
Now I know you’re probably thinking that if PB& J is so good why screw with it by putting it in a brownie? Because my friends, I like to think of brownie as a blank canvas, waiting to be adulterated with naughty, new friends. A chocolate brownie in itself is a fine thing. Chewy at the edges and gooey in the middle, but I look at that gnarly top and think “what can I dress this with?” And because of this I’ve found out that you can put pretty much anything in a brownie and it will be amazing.
- 300g dark chocolate
- 200g butter
- 100g self raising flour
- 200g sugar
- 3 eggs
- 100g raspberry jam
- 100g peanut butter
For the topping:
- 200g double cream
- 200g peanut butter
- 200g White Chocolat
- Salted peanuts, chocolate chips and a little extra jam to decorate
- Preheat your oven to 160 degrees C or gas Mark 3. Line a square cake tin with non-stick parchment.
- Using a Bain Marie, melt the butter and chocolate in a large bowl. Then add the sugar and stir until all the sugar has been incorporated.
- Next add the eggs one at a time, combining fully between each one.
- Lastly stir in the flour and make sure there are no lumps.
- Pour the brownie batter in to your prepared tin.
- Use a tea spoon to dot the brownie batter with blobs of peanut butter and jam.
- Bake for 40-45 minutes. The brownie should be risen and a little crusty on top, but still feel relatively wobbly.
- Leave the brownie to cool for at least an hour.
- When the brownie as reached room temperature you can prepare the topping.
- First heat the cream in a pan until just before it starts to simmer.
- Stir in the peanut butter so that melts completely.
- Place the white chocolate in a bowl and pour the peanutty cream over. Stir until all the chocolate has melted.
- Pour this mixture over your brownie.
- Scatter the topping with peanuts and chocolate chips and a few swirls of jam.
- Allow to set in the fridge for at least 6 hours, so that the topping is completely firm.
- Use a sharp knife to cut into neat squares. Store in the fridge in an airtight container and consume within 3 days. It won’t be hard.
I lovelovelove Indian food with all of my food obsessed heart. I cook curry probably once a week at home because it is delicious, wholesome, nutritious and budget-friendly. I don’t love rice though, which is why I sway towards bread as my carb of choice when eating curry.
Naan bread is a soft and fluffy leavened flat bread (made with yeast) which is eaten all over south and Central Asia. They are thought to have been influenced by middle eastern flatbreads such as Pitta, as the Persian word nān being a generic word for bread seems to suggest. What makes Indian naan bread different from other Indian breads is that they are cooked in a tandoor oven, which is a traditional wood or coal fired oven made of clay. These ovens are heated to extreme temperatures and the dough is slapped to the side of the oven to cook.
Obviously I don’t have a tandoori oven at home (I wish I did!), so I turn to my trusty cast iron skillet to make my naan. The beauty of this being that in the winter I can bake my naan in the kitchen and when the weather is on my side, I take my skillet outdoors and use it over my fire pit. This makes sure the naan absorb all the delicious smoky flavours from the fire and gives it a more authentic flavour. If you don’t own a cast iron pan, use the heaviest frying pan or skillet that you own, just don’t put it on an open fire!
- 500g strong white flour
- 20g sugar
- 10g salt
- 14g dried yeast (2 sachets)
- 150g coconut cream
- 200g water
- 1 tsp nigella seeds
- Place your flour, sugar and salt in a bowl and mix together with your hand. Make a well in the centre.
- Dissolve the yeast in to the water and pour in to the well. Use your hands to begin mixing the flour and water together. Then add the coconut cream and nigella seeds and mix in the bowl until it starts to form a sticky dough.
- Turn the mixture out on to a floured work surface and knead for about ten minutes, until you have a soft dough.
- Place the dough in a clean, oiled bowl and cover with a clean towel. Leave to rise for 2 hours in a warm place.
- Once the dough has risen, turn out on to your work surface and divide in to 8 equal portions. Roll each portion in to a ball, place on a floured tray and cover. Leave to rest for 20 minutes to allow the gluten to relax. This will make it easier to shape the dough.
- When the dough has rested, start heating your pan. It needs to be really hot, so set the burner to its highest flame.
- Roll out your first ball of dough in to a flat, tear drop or oval shape, approximately 1cm thick. I find it easier to roll the dough flat with a rolling pin and then use my hands to shape it in to an oval by gently pulling the dough.
- Then place your shaped dough on to the hot pan. You will notice immediately that bubbles start to form under the surface of the dough.
- After a minute, flip the dough over and cook the other side. Don’t worry it the dough catches a little where it has formed bubble, this darkness adds flavour to the bread.
- Whilst the first flatbread is cooking, you can shape the next one so that it is ready to go.
- When the bread is cooked, wrap in a clean towel and cook the next one.
- Serve immediately with your favourite curry.
Choux pastry is my favourite kind of pastry because it is the perfect vessel for whipped cream or custard. It is a socially acceptable method for shovelling custard into my pie hole. I like to eat Chantilly cream straight from the bowl with a spoon, but people tend to frown upon that. Put that shit in an eclair though, and we’re all good.
Choux pastry is a delightful, crispy shelled mode of transport for delicious things to make their way in to my mouth.
It’s also a very versatile pastry. By which I mean you can pipe it into different shapes. With this one basic recipe you can make choux buns, chouqettes, eclairs, profiteroles, Paris Brest… And once the shells are baked and filled, the outside can be decorated with boundless imagination. All one needs to do is type eclair in to pintrest to see the hundreds of wonderful creations to inspire you. And to terrify you.
I know a lot of home cooks are put off by the seemingly daunting task of making choux. It’s so mysterious. What even is it? It’s called a pastry but it’s made in a saucepan and the paste looks like a gloopy mess waiting to happen! It looks difficult and faffy. Do I even have all the right equipment in my kitchen?
First things first; pull yourself together. It’s not anywhere near as difficult as you think. The most technical piece of kit you need for this is accurate scales. Being precise with your weighing up is very important when it comes to patisserie. It may look like an art but trust me, it’s a mysterious fucking science.
So here goes: here’s a recipe for choux pastry and a recipe for creme patissier. I’ve made little chocolate chouqettes (like profiteroles but less 70s sounding) as an easy introduction to choux pastry.
N.B you will need to strong arm for this, there is a lot of beating involved.
- 125g whole milk
- 125g water
- 100g butter, cubed
- 5g salt
- 10g sugar
- 150g plain flour
- 4 eggs
- Preheat your oven to 200 degrees/Gas mark 5. Line 2 large baking sheets with non stick parchment.
- Weigh and prepare all of your ingredients.
- Heat the milk and water in a large pan on a medium heat. Stir in the butter until it has melted completely. Add the salt and sugar.
- When the melted butter/milk is almost at a boil, turn the heat to low and quickly throw the flour in and start mixing with a wooden spoon. Once the flour has been fully incorporated, turn the heat back to medium and continue to beat the mixture. At this point you should be mixing quite vigorously, in order to dry out the paste. Keep going for 1 minute. You should have a ball of paste.
- Turn the paste out in to a large mixing bowl. Continue to beat for about 30 seconds to let some of the steam out and to help it cool.
- Next add the eggs, one at a time. You need to completely combine one egg before you add the next. Make sure you work quickly though as at this point the paste will be hot enough to start cooking the egg, so keep beating.
- Once you’ve addd all of the eggs, so should be left with a not-quite-liquid paste which plops off of your spoon.
- Transfer the paste to a piping bag. Snip the end off the bag to leave a hole of about 1.5cm.
- Pipe the choux pastry into rounds about the size of a tea light candle. Make sure you leave plenty of space around them as they do expand a lot. If you have any spiky tips sticking up, use a wet finger to dab them flat.
- Bake for 8-12 minutes, depending on how feisty your oven is.
- When the chouqettes are done they should be round, hollow and crispy with a rich golden colour. Leave to cool on a wire rack.
Chocolate Creme Patissier
- 250g milk
- 100g sugar
- 1 egg
- 25g cornflour
- 100g dark chocolate
- Heat the milk in a pan until it begins to simmer.
- Mix the egg, sugar and cornflour in a bowl until smooth.
- Pour the hot milk into the egg mixture, whisking constantly.
- Once well combined, pour the whole mixture back in to the pan and heat on low.
- Stir constantly until the cream is thickened.
- If you heat too vigorously and lumps start to appear, remove from the heat and whisk until smooth.
- Break the chocolate and stir into the cream until completely melted.
- Lay cling film over the surface of the cream and allow to cool.
- Once the shells and the chocolate creme patissier have both cooled to room temperature you are ready to pipe.
- Use a small, sharp knife to make a little hole in each shell.
- Fit a piping bag with a small, metal piping tip and fill with the chocolate cream.
- Pipe the filling in to each shell. Not too much though, or it will spurt out.
- Once each shell is full, arrange artfully on a plate and dust with icing sugar.
- Eat with reckless abandon and enjoy!
Tea Loaf, not to be confused with Tea Cake is a light and juicy fruit cake. The dried fruit is re-hydrated by being simmered in black tea, giving the cake a simultaneously rich and zingy flavour.
I must confess I actually hate fruit cake; I’m not really a fan of raisins and I personally really dislike the way dried fruit tastes when it’s been soaked for days and baked into a cake for an eternity in a slow oven. But my husband loves this kind of cake, so for anyone else who enjoys a light and fragrant fruit cake to nibble on over a cup of tea in the afternoon sunshine, here is my recipe:
- 300g mixed dried fruit
- 225g water
- 4 tea bags (I prefer Earl Grey, but any black tea will do)
- The juice and zest of 2 lemons
- 100g of sugar
- 50g butter
- 1 egg
- 225g flour
- 1 tsp baking powder
- Preheat the oven to 160 degrees C / gas mark 4. Grease and line a 1lb Loaf tin.
- Place the water and tea bags in a saucepan and bring to a boil.
- Add the lemon juice and zest followed by the dry fruit. Simmer the whole mix for about 5 minutes, then remove from the heat. Take out the tea bags and discard.
- Set the pan aside for a minimum of 15 minutes to cool. Whilst the mixture is cooling, the fruit will absorb the tea and lemon.
- In a bowl, cream the butter and sugar. Then beat in the egg.
- Mix the fruit into the butter, sugar and egg.
- Next add the flour and baking powder and stir until everything is well combined.
- Pour the batter into your prepared loaf tin and bake in the centre of your oven for around 1 hr. When the cake is ready it will be dark and bronzed on top and a skewer should come out clean.
- Allow to cool for around 20 minutes before you take it out of the tin.
This cake is very moist and will keep well in an airtight container for up to 5 days. If you can keep your hands of it that is!
Move over Pizza: we have a new favourite bread based dinner and it’s called Pide!
Originating in Turkey this traditional bread is stretched thin and baked in a scorching hot oven, leaving the outside crisp and golden and the middle, soft and fluffy. During Ramadan this bread is eaten plain, with just a smattering of poppy seeds and sea salt, at the end of a long day of fasting.
Alternatively it can be topped with various different things, similar to an Italian pizza, and sold from kiosks on the bustling streets. We like our Pide with a spiced Lamb topping and a sprinkling of pickled onions. Other great toppings include Halloumi or Feta, Spinach and Egg.
To make this as a weeknight supper, we put the dough on at about 4:30 and leave it to rise for an hour whilst we prepare the filling and any salads or dips we decide to have. By 5:30 I’m shaping the Pide, baking them in a hot and they’re on the table by 6.
For the dough:
- 7g instant dry yeast
- 1 tbsp flour
- 300g flour
- 2 tsp salt
- 100g water
- 30g yoghurt
- 2tbsp olive oil
For the Lamb filling:
- 500g minced Lamb
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 3 tomatoes, finely chopped
- 1 tsp cumin, ground
- 1/2 tsp coriander seeds, ground
- 1/2 tsp cinnamon, ground
- 1/2 tsp sumac
- Salt and pepper to taste
For the pickled onions:
- 100g white wine vinegar
- 100g water
- 50g sugar
- 5g salt
- 5 cloves
- 2 small red onions, sliced
- Make the dough by putting the flour and yeast into the bowl of your stand mixer. Make a well in the centre and pour in the salt, sugar, water, yoghurt and oil.
- Mix on a low speed to combine the ingredients and form a dough.
- Continue mixing on a medium speed for 10 minutes until a smooth and elastic dough has formed,
- Set aside to rise for 1 hour, or until doubled in size.
- To make the pickled onions, combine the water, vinegar, cloves, sugar and salt in a small pan. Bring to a boil whilst stirring to dissolve the salt and sugar,
- Once the liquid has come to a boil, remove from the heat and pour into a bowl. Add the onions, stir and set aside to cool.
- To make the Lamb filling, heat a large skillet with a small amount of oil. Add the onions and cook slowly until they start to caramelise.
- Add to this the Lamb and the ground spices. Turn up the heat to brown the meat.
- Then add the garlic and tomatoes. Add a little water if the mixture looks dry and cook on a low heat for approximately 15 minutes until the tomatoes start to break down.
- Season to taste and set aside to cool while you wait for the dough.
- Preheat your oven to its highest setting, prepare your baking tray by dusting it with flour.
- When the dough is ready, turn it out onto a floured work surface and divide into 4 equal portions.
- Shape each piece of dough into a long oval shape by stretching it with your hands. Place onto the baking sheet and spread the Lamb evenly across each Pide, leaving a 3cm edge all the way around.
- Fold the edge over the Lamb, pinching it at either end to make a point, and pinching all along the edges with your finger and thumb as you would to crimp a pie edge.
- Brush the edge of the Pide with a little olive oil.
- Bake in a hot oven for approximately 10-15 minutes, turning half way to ensure an even colour.
- The Pide are done when the dough has cooked underneath, the lamb is sizzling and the edges are golden.
- Serve immediately with the pickled onions on top.
Pistachios, Cardomom and Rose Water are probably some of my favourite ingredients to bake with. This may have something to do with my love for middle eastern food. I find it very fitting then, that this cake is called a Love cake. The exact origins of this cake are unknown, and there are countless different recipes under this name. The main ingredients of this cake have been used in Iran and the area which used to be the Persian Empired for thousands of years, not only because they are delicious and fragrant, but also for their medicinal properties.
According to folklore, this cake was first baked as a romantic gesture for a prince. Quite appropriately then, it has been a very popular choice for weddings for a couple of years now. I even baked it myself for my best friends wedding!
For this bake, I’ve used a silicon mini cake pan. It gives really neat, rectangular cakes instead of the usual round muffin shape. The advantage of using a mini cake mould is that you don’t have to worry about portioning the cake before you serve. Also, everyone gets to enjoy the chewy, caramelised edge which forms whilst baking. The quantities on this recipe will yield approximately 18 mini cakes, but will happily fill an 8″ cake tin. I would not recommend trying to make this cake too deep, as the recipe is only 50% cake flour which means it has a really delicate crumb structure, and although delicious and light, is also prone to sinking.
- 200g Sugar
- 200g butter
- 150g pistachios (shells removed)
- 150g plain flour
- 5g baking powder
- 1 tbsp rose water
- 3 eggs
- 5 Cardomom pods
- 100g white chocolate
- 50g double cream
- Dried rose petals to decorate
- Preheat the oven to 160 degrees C.
- Grease your silicone muffin pan with a little butter and dust with flour.
- Place your pistachios and Cardomom pods in a food processor and blitz as finely as you can. Add to this the flour and baking powder and pulse until combined.
- Cream the butter and sugar in a large mix no bowl, or the bowl of your stand mixer.
- Whisk in the eggs, one at a time, followed by the rosewater.
- Beat the dry ingredients into the wet.
- Fill each cell of the muffin pan with the batter until it is 2/3 full.
- Bake on the middle tray of your oven for approximately 20 minutes, turning the tray around after 15 minutes to ensure even colouring. When baked, the cakes should be lightly golden on top and springy. To check for raw batter, insert a clean metal skewer into the middle.
- Allow the cakes to cool in the muffin pan for 5 minutes, then gently remove. Sprinkle the cakes with a little extra rose water if you really want to intensify the floral scent.
- While the cakes cool, make your ganache by heating the cream and pouring it over the white chocolate. Stir until all the lumps have melted. Set aside to cool to a spreadable temperature.
- When the ganache is the right consistency and the cakes have cooled, spread a little chocolate over the top of each cake and top with rose petals, chopped pistachios and any other pretty additions you have in your kitchen. I’ve used freeze dried raspberry pieces.
We don’t really celebrate Valentines Day in this house. We are way to cynical. Also the thought of my husband presenting me with some naff red roses and a Dairy Milk Tray make me cringe so hard it hurts.
This pudding is really quick but it’s got a sexy French name and I’m sure you could lick it from a spoon in a suggestive manner if you felt that way inclined, which is why I think it would make a very nice ending to a romantic meal. It needs at least 2 hours to chill in the fridge, but you could make the chocolate cream the day before and put the cream on just before you serve it.
Bonus point: there’s lots of whipping involved which is great for bingo wings.
- 150g dark chocolate, broken into pieces
- 3 egg yolks
- 300g double cream
- 150g whole milk
- 2 tbsp caster sugar
- 1/2 tsp vanilla bean paste
- 1 tsp rose water
- Put 150g of double cream and all of the milk in a pan and heat on a medium flame.
- Beat the egg yolks and 1 tbsp of sugar until pale and fluffy.
- Slowly pour the hot cream and milk mixture into the egg, whisking constantly.
- Return this back to the pan and cook over a low heat, whisking constantly, until it has thickened to the consistency of custard.
- Pour half of this on to the broken chocolate and stir until completely smooth.
- Pour the remaining custard into the melted chocolate and beat until smooth and glossy.
- Pour the chocolate cream into the vessel of your choice. Pretty tea cups, fancy glasses and jam jars all work well. As does a normal dish.
- Gently tap the pots of chocolate on the work top to get rid of the bubbles.
- Lick the bowl so that no chocolate goodness is wasted.
- After a minimum of 2 hours the chocolate should be set enough to decorate.
- To make the Rose scented chantilly, place the remaining cream and sugar into a bowl with the Rose water and vanilla. Whip until it forms soft peaks and is light and airy.
- Pipe or spoon on to the chocolate cream. Decorate with berries, rose petals and chocolate shavings.