Welsh Cakes (V)

So I have been making these for quite a while and really should pen to digital paper. In time for St David's Day too. Dydd Gwŷl Dewi Sant Hapus! 

Makes 18-22 Welsh Cakes

250g Plain Flour, extra for dusting
100g Butter, cubed and softened, plus bit extra for the pan
½ tsp Baking Powder
100g Caster Sugar
100g Currants
1 tsp Mixed Spice
Dash of Cold Milk
Pinch of Salt
1 Egg

1. In a mixing bowl add the flour, mixed spice, baking powder and salt and mix well.

2. Add the butter and rub the dry mixture and butter between your fingers to resemble crumbs. Add the currants and egg to the mixture and stir with wooden spoon. Then add the dash of milk. It should bind and should be a soft dough texture. If too dry add a bit of milk, if too wet add flour.

3. Flour the surface and rolling pin. Place the dough and roll to a medium thickness (slightly thicker than a pound coin). Cut using a round 7cm circular cutter. Put on plate ready to cook.

4. Heat a baking stone (if you don't have one, I recommend the one below) or a frying pan will do, for either heat a bit of butter. I recommend cooking them in batches of two. Should take 3 minutes on each side. They should be golden brown and cooked through. If not serving straight away put in a sealed container.

Pepperoni Stuffed Crust Pizza

My 100th Post! Time to celebrate with some Pepperoni pizza. Let's make it stuffed crust. Obviously pick and choose your favourite toppings. 

Makes 1 Pizza

Base
175g Strong Bread flour, extra for dusting

100ml Lukewarm Water
1 tsp Yeast
1 tbsp Olive Oil
Salt

Crust

Butter

1/2 Cloves of Garlic

6/8 Hot Dog Sausages (depending on length)

Tomato Base

250ml Passata 

Basil Leaves, torn

1 Clove of Garlic

1 tsp Oregano

Toppings

Mozzarella Cheese, grated

Pepperoni

Salt and Pepper

1. Preheat the oven to 220/200 fan assisted. Take a circular baking tray or normal baking tray and line with baking paper. For the base add the flour, yeast and salt to a mixing bowl and stir. Make a well in the centre of the bowl and gradually add the water and mix. Once the water is gone add the olive oil and mix. The mixture should be soft and be able to stay together. If too dry add more water, if too wet add more flour.

2. Tip the dough onto a floured surface and knead for about 5 minutes. Then put back in the bowl and leave to prove for 30 minutes (cover with cling film)

3. While it is proving, make the sauce by mixing the tomato ingredients with seasoning in a measuring jug.  Also for the crust melt the butter and mix the garlic. 

4. After it has proved tip onto a floured surface and foll out to a circular shape. If you want to be adventurous try some pizza tossing as this makes it quicker to get the round shape. Then put on the tray. If making stuffed crust make sure it is big so you can overlap the dough over the hot dogs. 

5. Begin with the hotdogs and place them near the edge of the dough. Then cover with the dough so you can't see the hot dogs. Then wash with the melted garlic butter. Then ladle on the tomato sauce, layer the pepperoni and finally add the grated mozzarella cheese. Season with a bit of salt and pepper.

6. Put in the oven for 20-25 minutes. The dough should be cooked through and the cheese golden. Leave to cool for 5 minutes. Serve with green salad, garlic mayo dip, chips, garlic bread or anything you want to party.

Individual Pavlova (V)

Complete your Valentine's day with these lovely desserts. Make them extra special by pipping them to a heart shape. Just trace a cutter or heart shape and fill in with the meringue mix. 

Heart Shaped-ish

Makes 6 Individual Meringues

3 Egg Whites

250g Caster Sugar

500g Frozen Summer Fruits, defrosted

300ml Whipping Cream

2 tbsp Icing Sugar

1, Preheat oven to 150c/130c fan assisted. Put the egg whites in a clean bowl and whisk with an electric whisk (don't attempt a manual whisk unless you have the stamina for it). They should fluff up. Gradually add the caster sugar until used up. Keep whisking until the mixture is glossy and thickened so much it can keep its shape. Good test, if you want to be daring is tip the bowl over your head and it won't fall out. Only do this when you know it's going to stay. 

2. Either spoon on to baking paper or pipe into circles, hearts or any desired shape you want. 

3. Stick in the oven for 30 minutes. Then after that time turn the oven off and prop open the oven door and leave the meringue in the oven. They should be able to lift from the baking sheet with ease. If not put in the oven for longer. 

4. While the meringues are in the oven whip the cream adding the icing sugar to sweeten. 

5. Assemble any way you see fit. Either have one meringue add cream and fruit and crumble one meringue over the top OR stack for the ultimate pudding. Enjoy and Happy Valentine's Day!

 

Dauphinoise Potatoes (V)

I said a good serving suggestion for my Beef Wellington was dauphinoise potatoes. Made those too and here is the recipe. Try having this as a single serving is difficult but if you have any left save it for another meal. 

Serves 2/3

800g Potatoes (ones you could use are; King Edwards, Marfona or Maris Piper), peeled and sliced (about a half centimetre thick)

Butter

3/4 Garlic Cloves

300ml Double Cream

Salt and Pepper

1. Preheat the oven to 200c/180c fan assisted. Rub some butter on an ovenproof dish.

2. Part boil the potato slices for about 5 minutes. Drain and line the dish with the potato slices. 

3. Then add the garlic and pour the cream over. Then season with salt and pepper. Put in the oven for 40 minutes or until golden like the picture below. Enjoy this side with steak or anything because it is gorgeous. 

Beef Wellington

Valentines Day is approaching... Want to impressing your significant other with your hidden culinary skills. Then look no further. This looks delicious, has steak and simple to make.

Also for you single people (such as myself) who want to treat themselves to this then its easy to make for yourself too. As a great queen says 'If you can't love yourself, how in the hell you gonna love somebody else?  Can I get an amen?'

Serves 1/2

Fillet Steak 8oz x 1/2 (best from local butcher)
1/2 Tbs of Dried Porcini Mushrooms (Soak before cooking)
1/2 Handful of Chestnut Mushrooms. sliced
2/4 Slices of Prosciutto
Ready Roll Puff Pastry
1 Egg, beaten in a bowl
Butter
Olive Oil

1. Preheat the oven to 200c/180c fan assisted. Line a baking tray with baking paper. Roll out the puff pastry and layer the prosciutto onto the pastry.

2. Heat some butter in a frying pan over a medium heat. Add the mushrooms and cook for 5 minutes or until softened. Put onto kitchen roll. Then put on top of the prosciutto.

3. Then add olive oil to the pan and butter if it needs it. Season the fillet. Add the fillet steak to the pan. Cook until browned all over. Then remove from the pan and rest for 10 minutes.

4. Add the steak on top of the mushrooms and wrap the pastry round the steak. Place the sealed side onto the baking sheet on the tray. Egg wash and put in the oven for 20 minutes. The outside should be golden brown. Leave to rest for 10 minutes.

I recommend serving with Dauphinoise potatoes and seasonal green vegetables. Wine accompiant I go for a full body red wine.

Banana and Golden Syrup Loaf (V)

When you get those ripe bananas, dont throw them away, make this delicious Banana and Golden Syrup Loaf. Waste Not, Want Not. If you need a loaf tin, you can find one in your local cookery shop.

Makes 1 Loaf

2tbsp Golden Syrup
175g Butter
150g Caster Sugar
1 tsp Baking Powder
200g Self Raising Flour
2 Ripe Bananas, Mashed
2 Eggs, beaten

Icing Topping
50g Icing Sugar
2 tbsp Lemon Juice

1. Begin by preheating the oven to 180c/ Fan Assisted 160c. Then cover a 2lb loaf tin with  greaseproof paper.

2, Cream the butter and sugar together til combined. You can use a mixer or a wooden spoon. Personally used the mixer.

3. Add the eggs, bananas and golden syrup and mix well. Then add the the flour and baking powder. It should be a smooth consistency, it shouldnt be too runny.

4. Put the mixture in the loaf tin and bake for 30-35 minutes. It you put a toothpick/skewer through the centre it should come out clear. If not, put back in the oven for a few more minutes (5 at a time). Leave to cool

5. While loaf is in the cooling make the icing top. Mix the ingredients in a small bowl. If too runny add more icing sugar and if it too thick add more lemon juice. You should be able to drizzle over the loaf. Drizzle over the cake and serve.