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Baking Up A Taste Of The Tropics

10 Mar

This weekend I finally got the opportunity to get in touch with my inner domestic goddess after a month of slumming it in the slow cooker and microwave. The urge to bake just got too strong so I was lucky to be able to pop out and borrow someone’s oven to scratch the itch and get something warm and comforting on the kitchen counter. There’s nothing like a bit of baking to counteract the stress of a busy week and to take your mind off of missing someone, which was the excuse I gave myself when I decided to bake two treats instead of one. Sometimes, you’ve just got to let yourself go. In truth, I have been working out hard most mornings and walked three miles yesterday while waiting for the car to be MOT’ed, so my greed has been well earned. Before I get to the joy of baking though I feel I must tell you about last nights dinner, mellow meatballs from Nigella Express. You’ve more than likely already got this book as it sold by the truckload when it was released a few years ago, and if you haven’t I strongly suggest you pick up a copy as it is quite simply indispensable. In my kitchen anyway. My copy is looking pretty sorry for itself, covered in food splats, its pages stuck together and spine close to falling apart – all signs of a much loved and reliable cookbook. Some of my favourite recipes from this include chicken schnitzel, flourless brownies, Mexican scrambled eggs, ragu and yesterday’s dinner. I adapted the recipe slightly to suit cooking in the slow cooker, so if you do the same then only put half the amount of stock specified so that you don’t end up with a watery dinner. The meatballs are cooked in a sauce made up of red curry paste, coconut milk, tomatoes and spices, alongside some chickpeas, sweet potatoes and butternut squash. It’s delicious. Spicy but not overly so, sweet, thick and with the goodness of sweet potato, squash and chickpeas. You needn’t make your own meatballs it you don’t have the time or inclination, but as I’ve said before (and it bears saying again what with the recent horse meat scandal) please buy the best meat you can afford so you know what you’re eating. I went for Tesco Finest Aberdeen Angus meatballs which might sound poncy but I only ate a quarter of the meatballs last night and the rest is in the freezer, so I’ve got 3 good quality dinners for the price of one pack of meat. So long as you are happy with the quality of what you’re eating, that’s all that matters. I know this photo doesn’t show the meatballs all that flatteringly, but take my word for it, they’re tasty.

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On to the baking! Flicking through Saved By Cake by Marian Keyes, my eyes were caught on the word ‘orgasmic’, as I’m sure yours would be too. Marian claims that her coconut milk cake elicited texts from friends raving about what an orgasmic tasting cake this is, so with such an appealing description what sort of woman would I be to not bake it? Word of advice for you though if you intend on making this cake or for that matter anything with coconut milk in it. Please do not buy coconut milk from the aisle in the supermarket where you’ll find all the big brand names for world foods, such as Blue Dragon, Old El Paso, Dolmio and the like. Buy it from this aisle and you’ll pay almost £2 for a 400ml can. Buy it from the aisle with all the Polish/Jamaican/Indian products that are typically covered in a foreign language and you’ll pay at the most 99p for the same size tin. There’s often an offer of two for £1 on these tins too. I don’t know what kinda swiz Blue Dragon and Amoy are trying to pull, the swines, but two quid for a tin of milky white liquid is excessive and if you need several tins for the week then its cheaper to get a Thai takeaway than it is to cook a simple curry. It might seem like a big rant over a saving of £1 but the big brands know most people don’t walk down the ‘ethnic’ aisle and charge double for the exact same product. And it really is the exact same product, there is no difference in quality or taste whatsoever. Don’t give them the satisfaction, go down the next aisle along and pick up a tin from a smaller producer that charges fairly. Look for Island Sun (green & white tins) or Dunns River (orange tin) and stick the middle finger up at the big brands. If you don’t shop at Tesco much then you’ll probably struggle finding these tins anywhere else other than Oriental supermarkets, but maybe I just haven’t looked hard enough. Waitrose naturally don’t stock them at all you’ll be surprised to hear. Anyway, that’s the pain dealt with, lets move onto pleasure. The cake doesn’t look like anything special to be honest, its very modest looking with its plain vanilla appearance. But vanilla can be surprisingly decadent and naughty, plus we all know not to judge anything on its appearance. The cooked cake is poked several times then is covered with the warmed, sugary coconut milk and left to soak up the milk overnight. Upon eating, the cake is very heavy from all the liquid but exceptionally moist. I’ve a feeling if you squeezed it the cake would ooze syrup from being completely saturated. While not entirely orgasmic, it is a very very good cake, filled to the brim with coconut which reminded me of a holiday in Cuba, and in the end leaving the eater very satisfied. I tried very hard to avoid any sexual innuendo with the write up of this orgasmic cake but to be honest it was just too easy. Sorry.

I also made a rather large batch of cookies from a much neglected cookbook, The Golden Book Of Chocolate. The Boyfriend bought me this several years ago from a fabulous shop we found in Notting Hill called Books For Cooks. Well you know me, I wasn’t going to walk right past that shop! If you are ever in the area and in the market for a new cookbook, don’t log on to Amazon and go here instead, it’s a great shop. I only wish I lived a little nearer London, purely so I could hang out in this shop on a regular basis. The cookbook itself has not seen any kitchen action for a long time which probably comes as a shock considering my love for chocolate and baking, but there are a lot of typos and ingredients missing which is a big mistake to make when it comes to publishing a cookbook. It’s a massive book though and covers a wide spectrum of chocolate based foods, even covering savoury dishes which I’ve not been brave enough to tackle. And it’s pages are gold. What more could you possibly want from a cookbook aside from accuracy and the correct list of ingredients? I mock, but in actual fact the chocolate and banana chip cookies I made from this book were sublime and not a typo in sight on the page. They were a cinch to make, and the banana flavour came from a mashed up banana and some dried banana chips. I buy bananas every week and come the end of the week I’ve maybe eaten one and the rest are all black and mushy. I know this will be the case and yet every week I can’t help but put another bunch of bananas in my trolley, convinced that this week I will eat all of them. Never mind, there are plenty of recipes that begin with ‘take one overripe banana…’
I hadn’t realised when I started making them that I would be left with 36 cookies but that indeed was the case. Unfortunately for me these cookies are right up my street, with melted choc chips, the crunch of banana chips and a super soft, almost cake like texture that makes them very easy to eat. I hate really crunchy cookies and usually this is what I end up baking, so to have a perfect cookie emerge from the oven was a dream come true. It also takes me straight across the pond to my favourite holidays in Florida with each bite, making them even more desirable. Luckily, The Boyfriend and I have a new baby niece, and if there’s one thing new parents need its sugar, right? I will be handing these over to someone who surely needs them more than I do, before I give myself full on diabetes by the time the week is out. I’m not a fan of peanut butter myself, but I can imagine this could be incorporated into the recipe somewhere somehow if you are suitably nuts about the stuff. The raw cookie dough would also make for a perfect home made cookie dough ice cream, I can see this stuff going beautifully with either vanilla, chocolate or banana ice cream. But it really is just perfect as a cookie, and something I will be whipping up as soon as possible for The Boyfriend once he’s home.

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