Monthly Archives: October 2011

Quick Cheese & Onion Rolls

As some of you know I teach cookery. In one of my roles I’m an Adult Education Tutor at evening classes of which I thoroughly enjoy. The women in one particular group have helped to shape what they would like to learn this term. They all mentioned how they wanted to master bread. Unfortunately in the 2 hour time frame it isn’t easy to make good bread from start to finish due to the rising time needed. So a few weeks ago we made Calzone as an introduction to yeasted bread making then this week we are making non-yeasted cheese & onion rolls to accompany the soup we are also making in class.

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Baked Bean Tin Christmas Cake – pt 1

Before I get chastised for writing a C*&^%$£~s post in October the organised amongst you will be beginning to prep for festive baking time. While Stir-up Sunday, when you traditionally make Christmas Pudding, isn’t until 20thNovember, now is the time to start on the cake to give it sufficient feeding time. A Christmas Cake that hasn’t been stuffed to the gills with alcohol is deemed as substandard in this house. This is the recipe I’ve used for years, and after many request to stop keeping the recipe close to my chest here it is. It’s from a 2005 edition of Prima magazine and produces a lovely moist fruit cake. Read the rest of this entry

Shiny Disco Balls (aka Rum Truffles)

On Monday I was left with the quandary of what to do with left over cake trimmings, though to be honest left over cake in this house is a rare sight. As a child I had a fondness for Rum Truffles. The best ones being from a local bakery called Mellors. These rum truffles were huge, but that could also be due to nostalgic hindsight, just like Wagon Wheels and Monster Munch used to be bigger back then. We also used to make them at home. All I could remember was that is was cake crumbs, rum essence and not much else.

At 6am Monday morning when I was trying to remember the recipe, Google was no help. No help what so ever. A thousand and one recipes for cake pops and the like and fancy truffles with all sorts of ingredients added, but nothing like the simple recipe I could barely remember. Read the rest of this entry

Beetle Forest Gateau

Those of you with entomophobia (fear of insects) may want to look away now. When I heard that the first Derby Clandestine Cake Club theme would be Trick or Treat I knew that last year’s Black Beetle Cakes would have to make a reappearance but in a slightly different form. The Clandestine Cake Club (CCC) has strict rules: no brownies, muffins, cookies pies or tarts and don’t even think of darkening the door with cupcakes. We’re talking big cakes that can serve 8-12 people. Derby’s first CCC was hosted by A Wannabe Foodie.

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Raspberry Milkshake Cheesecake

As I teach cookery I’m often left with random ingredients in the house. After last week’s class of carrot cake with cheesecake icing I was left with a load of cream cheese. Hubs dislikes, no I mean hates, cream cheese unless it is hidden and he can’t taste it. This means most savoury dishes were out and just one simple sweet dish remained; Baked Cheesecake. During the summer cookery school I ran we made mini baked cheesecakes that went down really well and it meant I would be able to use ingredients I already had in the house. Read the rest of this entry

Ribston Pippin Apple Pie

On Sunday it was the Calke Abbey Apple Day. We attended last year and knew we had to return for the apple sale. Many varieties of apples from the orchard were for sale at around £2 for 1kg bag. We raced the WI contingent for the quinces so we can make our annual batch of quince jelly. We got there only 15 min after it opened and they were already running low on quinces.

Along with the quinces we bought a bag of Ribston Pippin as they are both a eating and culinary apple and were popular in the Victorian times due to its aromatic nature. It’s thought to be the parent of the more commonly known Cox Orange Pippin. The perfect choice for an autumnal apple pie. Read the rest of this entry

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