Toasted Teacakes

Teacakes are not something I never even knew existed before I moved over here to the UK. I had never heard of them before. There used to be a bakeshop on North Gate street in Chester where you could get thick slabs of toast, and toasted teacakes, slathered in butter along with a hot drink. I was so disappointed when we moved back here and found out it had closed down.



Teacakes are not cakes. They are puffy fruited and lightly spiced sweet yeasted buns . . . you split them in half through the middle and then pop them under a grill, so that they get toasted on the cut side only . . . and then you spread them with oodles of cold butter . . . at least in most of England at any rate. In East Lancashire a teacake is a round bread roll which is cut in half to make sandwiches. They do not contain any sort of dried fruit. They can be made with either white, brown, wholemeal or granary flour. I've never had one of those . . .



I like the fruited ones. Oh my . . . they speak to my soul . . .



The outsides stay all soft and puffy . . . the cut edges get all crisp and golden . . . stogged full of lovely mixed raisins, sultanas and currants . . . and then slathered in butter . . . all that golden richness melting down into all the crags and crust of that toasted surface . . .



Nothing is more satisfying . . . or comforting . . . for elevenses . . . for tea . . . for an impromptu evening snack.



You can toast them under the grill . . . but a purist lucky enough to have an open fire might like to toast them over the fire using a long fork . . . I can only imagine how lovely they would be done that way.



I am not usually that good at yeast breads, but I am getting better each time I try. Today I made these scrummy (tired of that word yet?) teacakes that we toasted for our mid afternoon tea break. They were luverly . . . just luverly.



Come on . . . just a little nibble . . . I promise you, you'll be totally smitten . . . totally . . . mmmmm . . . mmmmm . . . . mmmmm!!



*Toasted Teacakes*
Makes 8
Printable Recipe

Satisfying and deliciously comforting any time of day, but especially nice in the late afternoon or evening.

225g strong white bread flour (2 1/3 cup)
1/2 tsp salt
1 tsp fast action dried yeast
15g soft light brown sugar (generous TBS)
1/4 tsp freshly grated nutmeg
75g mixed dried vine fruits (raisins, currants, sultanas) ( 1/2 cup)
40g butter, melted (2 3/4 TBS)
120ml full fat milk, plus extra for brushing (generous 1/2 cup)
Cold butter to serve



Sift the flour, salt, yeast, sugar and nutmeg into a large bowl. Stir in the dried fruits and make a well in the centre. Put the milk and butter into a saucepan and heat just until warm to the touch. Pour into the flour mixture and work together to make a soft dough.

Turn out onto a lightly floured surface. Knead for about 5 minutes, until smooth and elastic. Shape into a ball and place into a lightly buttered bowl. cover with cling film and leave to rise in a warm place until doubled in size. Tip the dough out onto a lightly floured surface and punch down. Divide into 8 portions of equal size. Shape each portion into a ball. Flatten slightly and arrange on a large nonstick baking sheet. Cover lightly with a large tea towel and leave to rise again until double in size, about 45 minutes.

Preheat the oven to 200*C/400*F/ gas mark 6. Brush the tops with some milk. Bake for 15 minutes until risen and golden brown. Transfer to a wire rack to cool.

To serve, split in half and toaste under a heated grill on the cut sides. (Leave the other side as normal) Spread generously with butter and serve immediately. (If you are really keen you can toast them using an old fashioned toasting fork over an open fire!)

In Defense of Rounded Wooden Spoons and Being Wrong in the Kitchen

There are few food folks I enjoy and respect more than Michael Ruhlman. He’s a celebrated, award-winning author; an influential and generous member of the food blogging community; and my favorite Iron Chef judge (best perplexed look in the biz). 

However, in this amusing “Had Something to Say” video, produced by friends Diane and Todd from White on Rice, Mr. Ruhlman reminded me why, when it comes to cooking at least, being right isn’t as important as being happy.

Everything Michael says about the rounded wooden spoon’s design in this “Stupid Kitchen Tools” video is correct. A squared-off, flat-edged wooden spoon is the superior stirring implement, but that doesn’t change the fact that my mother used a rounded wooden spoon, which was the same one that my grandmother used, which was exactly like the one that my great grandmother used.

So for me, it looks right, feels good in my hand, and contrary to what Mr. Ruhlman believes, serves as the perfect tasting instrument – lovingly associated with all kinds of delicious memories. I’m sorry, but tasting spaghetti sauce off a square wooden spoon is like a chef using oven mitts instead of kitchen towels; it works, but it’s just not a great look.

Squares and right angles are the work of man. It’s the shape of industry, not art. Nature is round, food is round, and people are, well, you know. Cooking equipment, like life itself, is much more about what you want, than about what you need. Our brains may grab for the square wooden spoon, but the soul of a cook reaches out for the rounded one every time. What say you?

Sincere thanks to Michael Ruhlman, and to Todd & Diane for sharing this great video with us! You can follow this link to get more information and read their original post. Enjoy!

Baking Mad with Peanut Butter Blondies!

I looooooove to bake!! (No surprise there!) And if there's anything I like more than baking it's watching a program on the telly about baking. I'm very excited to let you know that on the 5th of March, 2012 on Channel 4 at 12:05 pm the second Series of "Baking Mad with Eric Lanlard" begins!

This new series runs for four weeks, every week day and sees Eric . . . the guru of all things sweet, beautiful and baked . . . at home in his own kitchen creating quick baking recipes along side of his signature glamorous desserts. I think the new series will easily appeal to bakers of every kind from the novice to the expert.



Each episode is 30 minutes in length and will also feature three members of the public who will come to his cooker school, Cake Boy, to demonstrate their baking skills and take part in a "Bake Off!" (I cannot imagine the pressure they must be under!) It promises to be a beautifully produced series which balances inspiration with information, engaging the viewer to try new things to add to their baking repertoire.

This show is sponsored by Bakingmad.com, a wonderful online baking community of over 100,000 members sharing a wealth of information, recipes, hints, tips and advice on everything to do with baking!



I was asked ahead of time to take part in a special challenge. I was given the choice of one of the full collection of recipes that Eric will be making in the 20 episodes to bake at home myself! I did not need to think twice about accepting the challenge. I already own Eric's first book and know first hand how scrummy his recipes are.



I chose to bake the Peanut Butter Blondies recipe, which I baked today and boy oh boy, are they ever moreishly scrummy indeed! Just imagine it . . .



Moist blonde brownies . . . flavoured with chunky peanut butter . . . stogged full of white chocolate bits and toasted walnuts (my idea to toast them, coz well . . . toasted nuts just taste better in my opinion!) . . . and topped with more white chocolate bits, some more toasted walnuts and a drizzle of dark chocolate!



A delicious concoction that smells absolutely fabulous when baking . . . and is oh-so-difficult to resist sinking your teeth into once they come out of the oven . . . but do be patient . . . you will want to wait until you have dressed them with all of the extras!



I dare say I wouldn't have to ask one of you twice if you'd like one would I??? I thought not!!!



*Peanut Butter Blondies*
Makes 12
Printable Recipe

Adapted from a recipe from Baking Mad with Eric Lanlard.

100g unsalted butter, softened, plus extra for greasing the tray (7 TBS)
150g crunchy peanut butter (3/4 cup plus 1 TBS)
1 tsp vanilla extract
175g golden caster sugar (15 tBS)
1 free range egg
75g white chocolate, plus extra to decorate (1/2 cup chopped)
75g toasted walnut halves, chopped plus extra to decorate (2/3 cup)
125g plain flour (1 1/4 cup)
1 tsp baking powder
dark chocolate melted, to decorate
white chocolate chips to decorate



Preheat the oven to 170*C/ 325*F/ gas mark 3. Butter an 8 inch square tin with butter and line the base with baking paper.

Cream together the butter and peanut butter until creamy, using an electric hand whisk at medium speed. Beat in the vanilla, sugar and egg until light and fluffy. Chop the white chocolate and stir into the mixture along with the chopped walnuts.

Sift the flour and baking powder into the bowl and fold in using a large metal spoon. Spoon the mixture into the prepared baking tin, smoothing over the top.

Bake in the middle of the preheated oven for 35 to 40 minutes, until it has a nice golden crust but is still fudgy in the middle.

Allow to cool in the tin. Decorate with white chocolate chunks and walnut pieces and drizzle over some dark chococolate. Cut into squares to serve. Store in an airtight container.



If this fab recipe is any indication of the quality of baking which will be showcased during the airing of this series, I, for one, will be following along with great anticipation each week day for the duration of the series!



Here's a teaser! Some of the recipes that will be presented during this series are such delicious sounding concoctions as Blueberry Bakewell Tart and Key Lime Pie to name but two.

Don't forget to tune in on Monday, March the 5th at 12:05 PM on Channel 4 here in the UK. In the meantime why not check out Baking Mad.com.

You can also follow them on Facebook Twitter and YouTube.

Many thanks to Nancy and Baking Mad.com for affording me with this delicious opportunity!

DIY Coffee Table

Regular readers of this blog will notice that I've been sharing more and more home decor posts with all of you. The truth is, I've always been a lover of any creative DIY project, and my love of food has always been linked to my love of pretty tableware. So, it was only natural that I start sharing some of my decor inspiration with all of you! As a regular contributor for Style at Home, decorating is a topic I love to discuss during work hours as well as during my leisure moments.

Read more »

Harissa Potatoes

Harissa is a Tunisian hot chili sauce commonly eaten in North Africa, whose main ingredients are piri piri (a type of chili pepper), serrano peppers and other hot chili peppers and spices such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive oil. I have never been to North Africa, but I confess I love harissa!



I usually buy the Rose Harissa Paste by Belazu. It is a heady combination of rose petals and over forty spices, which give this paste a very unique aroma and complex, yet unmistakably spicy, taste. It has a hot kick to it but the rose petals in the sauce provide a unique balance to the chilli heat. I like a bit of spice, but not a lot, so the Rose Harissa Paste is perfect for me. OF course you can adjust the heat by adding more or less, according to your own taste.



I often toss hunks of potatoes with a bit of oil and harissa paste and roast them in the oven until they are all crisp and golden, with a bit of delicious heat and spice. I also add some to my chunky oven wedges that I like to make from time to time, oh so good with a sour cream dip.



Today I chose to pan fry some of the salad potatoes we grew last summer, the pink fir ones, in a mixture of olive oil, onions, garlic, spices and some rose harissa paste. I think they turned really lovely. (We've had the potatoes stored in a covered bin filled with sand just outside our back door and they have kept beautifully.)



Nicely spiced with crunchy bits . . . beautifully coloured and just spicy enough without going over the top.



We enjoyed these tonight with some grilled chicken breasts and vegetables. They were scrumdiddlyumptious! I have always loved pan fries, but these take pan fries to a whole new level!



*Harissa Potatoes*
Serves 4Printable Recipe

Spicy and delicious with little cripsy bits. These go very well with roasted meats, poultry or grilled fish.

3 TBS olive oil
1 medium onion, peeled and sliced
750g of waxy potatoes (salad type), thickly sliced (about 1 1/2 pounds) (I used pink fir today)
5 garlic cloves, peeled and sliced
1 heaped tsp of harissa, or more to taste
1 tsp ground cumin
1 tsp coarse sea salt
1 TBS freshly squeezed lemon juice
a large handful of coriander leaves, chopped (cilantro)
sea salt and freshly ground black pepper to taste

Heat the oil in a large skillet. Add the onion and cook, stirring for about 1 minute. Add the potatoes. Cook for 2 to 3 minutes longer, stirring occasionally. Add the garlic, harissa, cumin and sea salt. Mix together well. Add enough boiling water to barely come halfway up the potatoes. Cover with a lid and simmer for about 20 minutes, gently. Remove the lid and cook for about 5 to 10 minutes longer, until cooked through, tender, beginning to turn golden and the water has all been absorbed. Stir in the lemon juice and coriander and serve.

You can find recipes to make your own Rose Harissa here, and regular Harissa, here.

Classic Diner Hash Browns - The Real King of the Breakfast Potato

When people make breakfast at home that includes some kind of potato side dish, they almost always go with homefries over hash browns. I’m not sure of exactly why, but I think people assume that hash browns are somehow more difficult, which is simply not the case.

Grating a couple potatoes is not that much harder than cubing them up, and the cooking process is almost identical. If anything, hash browns cook faster than homefries, and in this chef’s opinion are the superior breakfast potatoes. They are crisper, more interesting, and absorb runny egg yolk like homefries can only dream about.

One thing to note when you look at the ingredients below: this is a scalable recipe, with one medium-sized russet potato portioned per person. If you're going to make this for a larger group, you’ll want to use several pans, as you need enough room to get the proper crustification.

Speaking of russets, the potato variety is much more important here than with homefries. Just about any potato will work for those, but for hash browns you need the starchy texture of the russet, as opposed to the waxier texture of red potatoes. By the way, Yukon gold also works okay, but russet is the best.

Anyway, the next time your cooking a proper breakfast at home, I hope you give these “other” breakfast potatoes a try. Enjoy!

Ingredients per person:

1 medium russet potato, grated

1 1/2 tbsp clarified butter (melted butter separated from the milky liquid)

salt, pepper, cayenne, and paprika to taste

A Weekend in Amsterdam

Eurostar were kind enough to send me and a friend off on a jolly to Amsterdam for a weekend. Imagine my surprise when we turned up at Citizen M to find the shower open plan to the bed (which we already knew we were sharing...). But we were there for one thing and one thing only - to do some eating.


We headed to Albert Cuypstraat to Albina for some Surinamese food. Suriname had been a former colony of the Dutch Guiana (thanks Wikipedia) and subsequently Amsterdam has a high population of Dutch Surinamese. Fried potatoes turned up first, topped with fish floss which we drenched with caramel soy sauce and a spicy picalilli that was on the table.

Roasted chicken and char siu pork arrived in 'moki meksi' sauce with white rice; this is seemingly the roasting juices of the meat with some soy. Star of the show was the chicken curry - chunks of chicken served on the bone in a light curry sauce with potatoes, an egg and topped with a flaky and piping hot roti. We dug in with gusto. For 10 Euro each with a beer, Albina was a bit of a gem. I know nothing about Surinamese food but even though it was half way around the world from it, it reminded me a lot of Malaysian food.

The next day we took to the streets in search of some interesting food. Raw herring had been recommended to me and are are apparently quite plentiful, mostly on street corners in solid stands, displaying their wares behind a glass case. We sampled two, the best coming from Frens Heringshandel, off the flower market in Koningsplein - unfortunately the picture above is of the inferior version. Still, at around 3 Euro each the soft white bun is split and stuffed with the herring - raw? Cured? - and then topped with diced white onion and sliced pickles. I won't lie; this does make you honk of fishy onions, but it was delicious. The herring flesh is really soft and yielding, while the sharpness of the onions and pickles lifts the richness.

A recommendation from @ediblethings took us down to Voetboogstraat to Vleminckx Sausmeesters, a hole-in-the-wall chip shop. The queue was at least 10 strong (I'll admit, they were rather bleary / glazed of the eyes...) and when we got our chips I found out why. They were amazing. Crunchy on the outside, soft on the inside and well seasoned, we had ours topped with mayonnaise and diced onion. We were going for an oniony day.

We couldn't resist trying the Febo automats. A vending machine dispensing deep fried snacks and burgers? Yes please. We played it safe and went for a veggie cheese and mushroom croquette and it came out piping hot, crunchy on the outside and soft and yielding from the inside. It was filthily addictive.

After a cycle round the city screeching with terror - look, those trams are silent deathtraps - we turned up at the train station two hours late having misread the ticket. My friend and I realised at exactly the same point, and the sight of her horrified face remains etched deeply into my memory. Eurostar switched our seats with ease and thankfully we made it back to London on the last train back.

Eurostar go to Amsterdam from £99 return. It does take 5 hours though.