Snickerdoodles

'A somewhat soft and cakey biscuit with a spicy, autumnal flavour'

Rachel Allen, 'Bake', p25

Another milestone reached in the French household last month, as my little man started school!  His first few sessions were less than 2 hours - by the time I'd got home and had a cup of tea it was time to go back! A few people asked me if I'd cried on his first day... I had to say no, firstly because I was excited for him and secondly because he was gone for less time than his pre-school sessions!  Anyway, after a week he went for his first full day.  I decided to go all earth-mother and make him a special snack for his return home... these seemed to fit the bill!  They were quick and easy to make, between household chores and looking after Megan.  And I reallly like the cake/biscuit hybrid.  Evan appreciated them too, which I certainly can't say for all my cooking! He was delighted the other day when watching Baby Looney Tunes, to hear that the characters were eating Snickerdoodles too!

• 125g (4 1/2oz) butter, softened
• 110g (4oz) caster sugar, plus 1 dstsp extra, for rolling
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 250g (9oz) plain flour
• 1/2 tsp freshly grated nutmeg
• 3/4 tsp baking powder
• Pinch of salt
• 1 dstsp ground cinnamon

1. Preheat the oven to 180C/350F/GM 4. 
2. Cream the butter in a large bowl or in an electric food mixer, until soft.  Add the 110g (4oz) caster sugar and beat until the mixture is light and fluffy.  Beat in the egg and vanilla extract until combined.
3. Sift in the flour; nutmeg; baking powder and salt, and gently mix together to form a dough.
4. Mix the dessertspoon of sugar and the cinnamon together in a medium-sized bowl.  Using your hands, roll the dough into walnut-sized balls then roll in the sugar and cinnamon mixture and place on 2 baking trays (no need to grease or line), each ball spaced about 3cm (1 1/4in) apart.  Flatten them down with the palm of your hand.
5. Bake in the oven for about 15 minutes, or until they feel firm around the edges.
6. Allow to stand for  2 minutes on the baking trays, then carefully transfer to a wire rack to cool.

I'll finish here with a picture of my handsome chap on his first day at school.  You wouldn't believe the coercion it took to have this taken (and that was just me!)

Carrot cake, and one fantastic day!

'Who doesn't love this classic cake? It's perfect just as it is with a cup of tea or coffee, but you could also try decorating it with candied violets to add a little visual 'oomph'

Rachel Allen, 'Bake', p67

OK, spot the deliberate mistake.  That's obviously not my carrot cake - it all got eaten before I remembered to take a photo.  You'll just have to trust me that I did make it!  One day in the summer holidays, Evan had 3 of his best pre-school friends (and their mummies) round to play.  The boys had a wonderful time running around, and splashing in the paddling pool... even though it wasn't very warm.  We mummies shivered just watching them, had a good chinwag and of course, ate cake!  

I'm not going to put the recipe here, as it's such a classic, most people have probably made something similar.  It's such an easy recipe - more or less throw it all in.  Grating the carrots is a bit of a faff, but the rest is simple.  Mind you, I have made carrot cake before and it didn't turn out so well.  I think I was a teenager then, the sponge turned out fine but I didn't beat the cream cheese well enough.  I was left with cheesy lumps in the icing, not pleasant!  Anyway, this time I made sure to give it a good beating and it was much better!  I didn't have time to try the candied flowers, but promise to try them out sometime as part of this challenge!

Right, on to yesterday.  If you read my previous blog post, you'll know that I was going to have lunch with Rachel herself! We enjoyed a 2 course menu, both of which were Rachel's recipes...

Wow, what an amazing lunch! I've never eaten Quinoa before, but definitely will again.  The lamb koftas had a lovely warm combination of spices.  And a delicious pudding too, the blueberries cutting through the richness of the bread.  As the event was sponsored by Bottlegreen drinks, the custard had Bottlegreen cordial running through it - an unusual touch but one I really liked.

After lunch, Rachel came out and did a talk about life at Ballymaloe; her new book; and the challenges of balancing a hectic working schedule with family life.  Following that, she was signing copies of her new book, 'All Things Sweet'.  Mum treated me to a copy as an early Christmas present, hooray lots more bakes to try.  Just need to magic up some more hours in the day!  Then on to the book signing.  I rather cheekily presented Rachel with both my new book and my copy of 'Bake', by now a bit tatty.  As soon as Rachel saw it, she said she loved how well used it was... which led me to talk about the blog.  She seemed genuinely interested, so much so that she now has the blog address.  Eek, no pressure or anything!  My 'Bake' book now has a very special addition...

What a lovely touch, I will treasure it always! As expected, Rachel was very easy to talk to and didn't seem to mind answering my baking questions.  I asked her why the fruit failed to sink in my Dutch Apple Cake... apparently floury apples such as Cox's don't sink.  Oh, and a question about my Almond Praline Cake... but I haven't blogged that one yet!

On that high, Mum & I spent a lovely few hours shopping in Cheltenham before returning to collect Megan from Great Granny's house.  She had been a little star for Grandpa and Great Granny, so a good day all round!

So after all that, I feel I have a new impetus for my challenge (which had slowed up a bit). Rachel if you do by any chance read this, I really appreciated your time and hope I'll do 'Bake' proud.

Back soon, with some 'new school' biscuits, almond praline cake and red velvet cake.  Tatty bye!

Baked aubergines with tomato, basil & pine nuts... oh and some exciting news!

'Best made in the summer with fresh basil and really ripe tomatoes, this is a lovely dish served on its own or as an accompaniment to roast lamb or chicken.  Try adding a few chopped anchovies or olives into the sauce'

Rachel Allen, 'Bake', p190

I made this dish one evening in the summer holidays (Yes, I really am that behind on my blog. Seems like a world away now, with the rain lashing down outside and the temptation to put the central heating on!) On that far off day, Evan had gone to stay at Grandma's for the night and Nigel was out working.  Evan is still a really fussy little soul, so this was a good opportunity to try something new without him moaning. Megan is still at the stage where she'll try most things, so I like to offer her as many new tastes as possible, and we very much enjoyed our meal for 2. I served it with pasta, to make it a more substantial dish... actually it would have been filling on its own.  I love really fresh Mediterranean flavours, so this was definitely a dish for me!

• 2 large aubergines
• Salt and freshly ground black pepper
• 4 tbsp olive oil, plus extra for drizzling
• 1 onion, peeled and finely sliced
• 2 cloves of garlic, peeled and crushed or finely grated
• 650g (1lb 6oz) good red ripe tomatoes, peeled and chopped
• Pinch of chilli flakes
• 1 tsp caster sugar
• 4 tbsp chopped or torn basil leaves*
• 1 ball of mozarella, torn into pieces, or 25g (1oz) grated Parmesan (optional)
• 4 tbsp pine nuts, lightly toasted (in the oven for a few minutes or in a saucepan, over a medium heat)

1. Preheat the oven to 180C/350F/GM4.
2. Slice the aubergines in half lengthways and, using a teaspoon, scoop out the flesh, leaving a 5mm (1/4in) border around the edge intact.  Chop the flesh, then place in a sieve sitting over a bowl, adding a good pinch of salt to draw out any bitter juices.  Place the aubergine halves on an oiled baking tray, drizzle with a little olive oil and cook for 15 minutes.
3. Meanwhile, heat the olive oil in a saucepan, add the onion and garlic, cover and cook over a low heat for 10 minutes, stirring every now and then, until the onion is soft.  Add the drained aubergine flesh, the tomatoes, chilli flakes and sugar, and season with salt and pepper.  Cook over a low heat for about 25-30 minutes, or until the sauce is reduced.  Add the chopped basil and season to taste.
4. Spoon the tomato sauce into the par-cooked aubergines, then add the torn mozarella or Parmesan (if using).  Bake in the oven for about 30 minutes, or until the aubergine is cooked at the sides and the mixture is hot and bubbling.  Sprinkle with the toasted pine nuts, and serve.

* I'd love to have a herb garden of my own, given more hours in the day.  Until then, I'm reliant on the supermarket variety.  I usually buy the growing pots when they're reduced (good old Co-op bargain shelf again!) I chop the leaves and keep them in re-usable containers in the freezer.  All ready to drop straight into whatever I'm cooking!)

OK, now to the exciting news, drum roll please... (any guesses?)... well, it is most definitely blog related.  Tomorrow I'm having lunch with Rachel herself.  No, really!  She's at the Cheltenham Literature Festival, promoting her new book, 'All Things Sweet'.  It's advertised as 'Lunch with Rachel', so I presume she's doing some sort of talk.  Maybe I'll even get to ask a question! I'm going to have to look back over my posts! Actually I have met Rachel once before, at the BBC Good Food Show. She came across as very down to earth and personable, just as she does on TV.  I've persuaded my Mum to come too (didn't take much!) so very much looking forward to a girlie day.  We're meeting at my Granny's house in Evesham, where Megan is being deposited for a fun day with Grandpa and Great Granny. Nigel and Evan are plotting some boy time after school, so everyone should be happy.

The dessert is a recipe from Rachel's new book.  Might just come back with a copy tucked under my arm!

Hope to be back soon, with lots to tell you. Bye for now!

Daddy's birthday cake

'This is such a great, simple, yet versatile chocolate cake. Add the finely grated rind of 1 orange to give the cake a chocolate orange flavour, or replace the vanilla extract with 1 tbsp of instant coffee powder for a mocha flavour.  This can also be turned into chocolate cupcakes if you wish - the recipe will fill 12 paper cases in a cupcake or muffin tray, and will take about 18-20 minutes to cook.  Ice them generously with the chocolate buttercream and decorate to your heart's content'

Rachel Allen, 'Bake', p69

In early August, my husband turned 40, ahem, something.  He asked for a chocolate birthday cake, so it was a perfect opportunity to try out Rachel's recipe.  Evan and I had a great time making it together.  I love it when Evan asks to bake - he's not really one to sit down and do colouring or crafty activities, so it's nice to have this time together... even if all he really wants is to lick the bowl! We decorated the cake with melted chocolate, and sprinkled it liberally with milk and white chocolate stars.  Here's the recipe...

For the cake

• 125g (4 1/2oz) dark chocolate
• 3 tbsp milk
• 150g (5oz) butter, softened
• 150g (5oz) caster sugar
• 3 eggs
• 200g (7oz) plain flour
• 1 tbsp good-quality cocoa powder
• 1 tsp baking powder
• 1/4 tsp bicarbonate of soda
• Cocoa powder or icing sugar, for dusting (optional)

For the chocolate butter icing

• 75g (3oz) butter, softened
• 1 tbsp cream
• 1 tsp vanilla extract
• 175g (6oz) icing sugar
• 1 tbsp good-quality cocoa powder

• 2 x 20cm (8in) diameter sandwich tins

1. Preheat the oven to 180C/350F/GM 4.  Butter and flour the sides of the sandwich tins, and line the bases with greaseproof paper.
2. Place the chocolate and the milk in a bowl, sitting over a saucepan of gently simmering water and heat until the chocolate has melted.
3. Beat the butter until very soft, then add the caster sugar and continue to beat until the mixture is light and fluffy.  Beat in the eggs, one at a time, then fold in the melted chocolate.
4. Sift in the flour; cocoa powder; baking powder and bicarbonate of soda, and fold in gently to mix.  Divide the mixture between the tins, and bake in the oven for about 25 minutes, or until a skewer inserted into the middle of each cake comes out clean.
5. Remove the cakes from the oven, and allow to sit for a few minutes before turning them out of their tins and placing them on a wire rack to cool.
6. While the cakes are cooling, make the chocolate butter icing.  Beat the butter; cream and the vanilla extract until very soft.  Then gradually sift in the icing sugar and the cocoa powder, beating all the time, until it is all added.  Continue to beat until very soft, then whisk the mixture until it is light and fluffy.
7. Once the cakes are cool, sandwich them together with the chocolate butter icing.  Place the cake on a plate or a cake stand and dust with cocoa powder or icing sugar, if you wish.

The cake came out really well, Daddy loved it and it was great to see the pride in Evan's face when he presented it to him.  It reminded me a lot of a chocolate cake that my Mum used to make - it was her party piece  (I've noticed that everyone's mum has their party piece - my mother in law always does a trifle; a friend's mum does a mean fruit cake... hmmm, I haven't found mine yet.  Maybe one of Rachel's recipes will become my 'piece'!)  If you'd like an alternative recipe, here it is and it's extremely easy...

Simply mix together 6oz self-raising flour; 6oz margarine; 6oz caster sugar; 3 large eggs; 1 tsp bicarbonate of soda; 1 tbsp hot water and 2 dessertspoons of cocoa powder.  Place into 2 round cake tins, then bake at 140C for about 20 minutes.  Turn onto a wire rack to cool.  Make up a chocolate buttercream using 2oz margarine; 4oz icing sugar and a little cocoa or melted chocolate.  Sandwich the cakes together with the buttercream, and decorate with melted chocolate.

Easy peasy! The credit goes to Stork margarine, as Mum got it from a Stork tub many years ago (hence the imperial measurements!) She lost the original recipe for a while, and was making it from memory.  It wasn't until she found the original, that she realised she'd been missing out the bicarbonate of soda for years.  It hadn't affected it! As for me, I've made it quite a few times and it's never failed.  Well, maybe just once.  Last year, an elderly lady who I knew very well from church, passed away.  We were all asked to contribute a cake for the funeral tea, and this is what I picked.  It totally refused to rise, even though I tried 3 times to bake it.  Agnes had a very dry sense of humour, and I'm sure she was playing tricks on me from on high! Anyway, I sandwiched 4 thin layers of cake together and nobody knew any different!