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Category Archives: Desserts

Spice Cake Deliciousness

12 Sunday Jul 2020

Posted by Fabric of Madness in Cakes, Desserts, Uncategorized, Walnuts

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cakes, cinnamon, easy, food processor, nutmeg, spice, walnuts

Just had to taste a bit before taking the photo! Spice Cake Deliciousness

The last few weekends I have been testing my baking skills – not always my strong point – as I am not really an exact science sort of cook – which I think good baking often asks for. Don’t let the one pot, easy and quick mind-set put you off taking the baking plunge though! This cake doesn’t require too much love and exactness – AND it can be made in the food processor. Double win. Mr MWCED gives it the thumbs up – and he is a pretty ace baker himself…..

  • 1 cup milk (I used long-life non-Dairy – it has been asking to be used for some time – so I thought I would experiment – and it turned out fine)
  • 2 cups flour (all-purpose preferably – but you could try gluten-free)
  • 2 cups brown sugar
  • 3/4 cup walnut pieces
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 egg
  • 6 oz (170 g) butter, preferably unsalted
  • 1 heaped teaspoon ground nutmeg (or fresh if you have some)
  • 1 heaped teaspoon ground cinnamon
  • 1 heaped teaspoon all-spice
  • (note – next time I will also try adding some cardamom)
  • a springform pan (about 9″/23 cm) – you could also try using a loaf tin.  Best to prepare the tin by rubbing a small amount of butter around sides and bottom and then using baking paper to line the tin.  Or after adding butter, put a tablespoon or so of flour into the pan,  jiggle around until sides and bottom are covered and tip superfluous flour out.  
  1. Preheat your oven to 350F (175C).
  2. Mix the baking soda (not baking powder) into the milk. Set aside.
  3. Put flour, baking powder, spices and brown sugar into food processor. Pulse until mixed.
  4. Add in the butter cut into cubes. Pulse until mixed and mixture is crumbly.
  5. Pour HALF of the crumbs into your pan. Press out a crust using your fingers and knuckles.
  6. Crack an egg into the food processor with the rest of the crumbs still in it.
  7. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter.
  8. Pour the batter over the crust in the springform pan.
  9. Gently sprinkle the walnut pieces over the batter.
  10. Bake for approx. 40 minutes at 350F (175C). It’s ready when the top is golden brown, and when it passes the toothpick test (comes out clean).     This took longer in my oven (which is old and tired) – probably about 60 minutes – so if you are finding it needs longer it’s a good idea to put a clean piece of foil over the top of the cake to prevent it burning.
  11. Cool the cake in the pan – then take out and cool further on a wire rack.  

Delicious with vanilla bean yoghurt if dairy is not your thing – otherwise whip up some cream!

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Boozy Roasted Apples

22 Sunday Apr 2018

Posted by Fabric of Madness in Desserts, Fruit, Uncategorized

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Tags

apple, dessert, spice

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A great way to have a tasty dessert without the pastry.   Added bonus of being quick to prepare, you’ll have most of the ingredients on hand, and pretty much guaranteed to be a winner with the eaters.

Mr MWCED had picked some of our end of season apples, better we have them than the possums!  Or the dog;  she loves to play ball with an apple and then when tired out will stretch out on the lawn and eat every last bit.

Our apples are definitely cookers, quite tart.  I think tarter apples will work best in this recipe, but if a sweeter apple is all you’ve got then use and enjoy.   The apples burst out of the skin, are very very soft, and the topping is Delicious.  Add cream, yoghurt or ice-cream.  Mr MWCED and VFF (very fabulous friend) enjoyed maple and walnut ice-cream on the side,  I had a little dairy-free coconut ice-cream.   Both went well.

INGREDIENTS

5–6 medium apples, halved through the stem  (ours are like Granny Smiths)
50 grams butter, melted
3 tablespoons brown sugar
½ teaspoon each ground cinnamon and ginger
¼ teaspoon ground allspice
¼ teaspoon sea salt
2 tablespoons rum or other spirit

(the original recipe had 3 tablespoons of cream, which would give a more caramel sauce, however I didn’t use this as ‘trying’ to do low fat  (haha).

Preheat the oven to 200°C.

Combine all the ingredients except the apples in a large bowl.

Add the apples and turn to coat. Place the apples cut side up in a baking dish lined with baking paper and spoon over all the mixture left in the bowl.

Roast for 30 minutes, basting the tops every 10 minutes, until the apples are very tender and caramelised and the flesh is pulling away from the skins. Add a splash of apple juice or water to the dish if needed to ensure there are lovely caramel juices for serving.

 

 

(original recipe from dish magazine – a great site!

 

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Quick Portguese Custard Tarts

17 Sunday Sep 2017

Posted by Fabric of Madness in Desserts, Uncategorized

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custard, dessert, pastry, quick, tarts

Ok so this feels like the cartoon version of a seriously good piece of literature.  But there are times that you don’t want to spend hours preparing a tasty treat, and once again that rolled around for me last night.  Another rugby game,  cannelloni in the oven for the main and I thought at half time what better than a little tarty treat.     The trick was to precook during the afternoon then fill and heat quickly at the beginning of half time.   Not only did it all work perfectly but the ABs managed a spectacular record breaking win against the South Africans.   A great night then.

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These tarts would be perfect when you have a load of people, and want something quick and easy.   You can play around with the filling.  This one was total cheat from start to finish – but Jamie Oliver has a lovely quick custard filling that is not out of a box – I haven’t tried it,  but just might next time I make these.  Jamie Oliver’s trick with the cinnamon I did use, and boy it is definitely going to be repeated – legend.  Go here for Jamie Oliver’s take, which I just tweaked a little.  (It is so refreshing to watch him in action – so much energy).   Easy too to just add a little something in the middle before you fill with custard (maybe a raspberry, maybe a little chocolate), or finely grate some lemon peel and add it to the custard.

Recipe –  for six small tarts

Take one sheet of sweet short pastry.  (You can also use puff – we just happened to have short).   If it is frozen then allow to sit on bench for around 15 minutes until it has softened.   Sprinkle cinnamon all over the pastry and then roll up into a log shape.   Cut the log into 2, then cut each piece into 3.     Take one of the pieces, push it down with your palm so it is rounded.   You should be able to put that into a small muffin tin so that the pastry comes up the sides.  Squish it around until it fills the space.   Do that with all of the other 5 pieces.  Prick the bottoms of the pastry and then put in fridge for around 15 minutes (or more – it can fit in with whatever timetable you are working to).  Put oven on to around 180C, and when ready put pastry/muffin tin into the oven.  Cook for about 10-15 minutes.  Watch them – I just about lost mine as they were ready earlier than I had thought  –  so our pastry cases ended up quite crunchy –  but still great.

When you take the cases out of the oven you will probably have to push down the pastry with the back of a teaspoon (or fingers – go on – be honest – it’s easier).  You could of course fill each tart with a piece of baking paper and then use some baking beans to hold the pastry down while you cook it. (I preferred just to have another glass of wine).  Once cool take the pastries out of the pan and store.

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Just out of the oven – you can see they are just slightly too browned – but luckily not burnt!

When ready to serve pop cases back onto an oven tray,  open a packet of your favourite ready-made custard and pour into pastry cases until level with the top of the case.  Put into a warm oven (around 140C) for about 15 minutes – you want to gently heat them – not overcook the pastry cases.     When ready top with sifted icing sugar, or any other special treat that takes your fancy.   Some grated chocolate could be good.   Voilà. Done.

 

 

 

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