Simnel Cake

Happy Mother's Day

My mummy loves marzipan, so I thought why not make her a Mothering Sunday traditional cake.  The Simnel Cake has a pretty interesting story to it, apparently the 11 marzipan balls are meant to represent the 11 apostles of Jesus minus Judas.  I bursted out laughing when I found this out so had to make it. 

This recipe was adapted from 'Good Housekeeping' (April, 2011).

Ingredients:

225g (8oz) softened butter (plus extra to grease), 225g self - raising flour (plus extra to line cake tin), 2 tbsps ground mixed spice, 240g (8.5oz) mixed dried berries, 150g (5oz) light muscavado sugar, 50g (2oz) golden syrup, finely grated zest of 2 lemons, 4 medium eggs lightly beaten, (recommended) 500g (1lb 2oz) marzipan, 3tbsps blueberry jam, 0% fat greek yoghurt.

Method:

1. Sift the flour in a large bowl.
2. Stir in the spice and the dried fruit.
3. Put the butter, sugar, syrup and lemon zest into another large bowl and mix.
4. Add the eggs in slowly and mix for roughly 3 minutes.
5. Fold the wet mixture into the flour mixture.
6. Preheat the oven to 170 degrees C / 150 degrees fan / gas mark 3.
7. Prepare a cake tin with butter and flour, scatter the butter on the top of the butter then rub it in.
8. Pour mixture into tin.
9. Bake for 1 hour.
10. After 1 hour cover with tin foil and then bake for 25 minutes.
11. The cake will be done when the metal utensil comes out clean after being inserted into the cake. (Do not do this after a short amount of time or your cake will sink.)
12. Scatter icing sugar on table surface and roll out enough marzinpan to cover the cake and to crimp the edges.
13. Heat up the jam until it is runny and spread on the top of the cake, but leave enough to stick on the marzipan balls.
14. Break off some more marzipan from the pack and make 11 small balls. Use jam to stick these on the cake.
15. Serve to your mother whilst singing a happy song and with some low fat greek yoghurt.

Saffy's Best Moments:

1. My marzipan decoration kept going wrong so from a birdseye view I wanted to make it look like a crown.

2.  The cake was moist and my decision to reduced the amount of dried fruit and sugar recommended by the magazine paid off, because I used extra spices instead.  It's the Birdspeed/ West Indian Way :)

3. I enjoyed sharing funny Bible stories and singing to mum.

Spinach and Watercress Soup

Seasonal Soup

Though this was meant to be a starter this seasonal soup became my main meal.  It was just so filling and tasty I had to go back for seconds.  I was a little shocked to hear that there was such as thing as watercress soup and it was only until I started making the recipe when I found out there is more than one type of watercress. Despite not using the giant watercress (and instead using that which kiddies use to make funny egg charachters) the soup still provided a strong flavour even amongst all the spinach.  This soup definately made me love soup again, it's one of the best soups I've tasted .... plus I added creme fraiche South Park Stylie :)

This recipe was adapted from the 'Good Housekeeping' Magazine (April 2011)

Ingredients:

1tbsp olive oil, 1 medium onion, 2 medium garlic cloves (chopped into very small pieces), 2tbsps ground nutmeg, 2 packets of fresh growing watercress, 500g frozen spinach, 1.6 litre of hot vegetable stock, 1tbsp lemon juice, 1tsp ground coriander,1tsp black pepper, 2 tbsps creme fraiche, wholemeal seeded baguette slice to serve.

Method:

1. Heat the oil in a large pan and gently cook the onion until it is soft.
2. Stir in garlic, coriander, black pepper and nutmeg. Cook this for literally a minute.
3. Add 1 and a half packets of watercress, and the frozen spinach and then pour over the stock.
4.  Bring this to the boil.
5. Once boiled remove from the heat and blend with a hand blender.
6. Start toasting seeded baguette rolls.
7. Reheat the soup if needed.
8. When ready to serve add the creme fraiche and lemon juice to the pot and stir in.
9. Pour into serving bowls and garnish with watercress.

Lemon Spinach with a Poached Egg

Good Morning

There is nothing like a good breakfast on the weekend.  A good breakfast puts me in a good mood for the rest of the day and definitely helps during the dissertation final stages. My mum taught me how to make a poached egg and reminded me that "practise makes perfect", so I am glad that I have learnt another technique.

This recipe was adapted from Morrisons' Magazine (Result Customer Communications, 2011).

Ingredients:

(This recipe can be doubled, I guess I had a small appetite.) 1 egg, 1 slice of wholemeal bread, a little spread, 1 crushed garlic clove, a load of spinach and 1 tbsps lemon juice. (You can save the left over spinach for a snack.)

Method:

1. Start poaching the egg by using a little vinegar in the water, cook in the hot water for at least 3 minutes.
2. Toast the bread.
3. Put the spread in another pan on a medium heat.
4. When the spread melts add the garlic and lemon juice.
5. Stir for 2 minutes then add spinach until it has wilted.
6. Use a slotted spoon to remove the egg and drain excess water on paper towel.
7. Place spinach on toast and then place the poached egg on top. Serve immediately.

Chicken and Mango Curry

Simple and Full of Flavour

When I first saw this dish I was a little apprehensive because it just seemed so simple.  I always thought that curries needed lots of ingredients, but  I was gladly wrong as  the flavours were fantastic together.  Also I love mango curries, the sweetness of the mango just reminds me of beautiful Bim.  It is so important to use fresh herbs as well because it adds a delightful  fragrance, it is quite nice to know the garnish actualy adds to the dish rather than making it look pretty.  I also used lightly toasted almonds to add a  little crunch.  Overall a great healthy meal.

This recipe was adapted from Morrisons' Magazine Jan/ Feb 2012 (Result Customer Communications, 2011).

Ingredients:

1 tbsp olive oil, 1 large onion (chopped into small pieces), 2 chicken breasts, 1 garlic clove (chopped into small pieces, or crushed), 1 tbsp ground ginger, 1 tbsp tomato puree, 150ml vegetable stock (1/2 cube), 1 small mango (diced), 25g reduced - fat creme fraiche (I had to do it!), fresh coriander, 10g toasted flaked almonds, brown rice to serve.

Method:

1. Before you start cooking put on the brown rice and cook according to the instructions.  (You usually bring brown rice to the boil but then let it simmer for 30 - 40mins.)  Wash and prepare chicken by chopping into small cubes. (Make sure you wash you hands after and do not put the chicken on the table surface to prevent contamination.)
2. Heat a pan over a medium heat.
3. Add 1 tbsp olive oil and when hot add the chopped onion.
4. When the onions are soft add the chicken breasts.
5. Keep cooking till the chicken breasts are white.  Though many recipes say cook for 2 minutes I always cook for longer to be safe, but not too long because I did not want over done chicken in the curry.
6. Stir in the garlic clove and tomato puree. Let this season the chicken for 2 minutes.
7. Add 150ml of stock, bring this to the boil then let it simmer for 10 minutes.
8. Add the mango and cook for about 3 minutes.
9. Remove from the heat and then stir in the creme fraiche.
10. Serve with brown rice.
11. Garnish with fresh coriander and the toasted almonds.

Tofu Szechuan Stir Fry

New Chinese Sauce

I felt like being adventurous and I had a craving for tofu and kidney beans, so on my shopping trip I found some random ingredients that I thought would work in a stir fry.  I was browsing through the sauces and spotted one I had never seen before.  The Szechuan Chinese stir fry sauce,  I had no idea what is used for or how it smelt but I felt like taking a risk.  It payed off, my stir fry tasted great.  Full of flavour, cheap and easy. 



Ingredients:

1/2 pack of tofu, 1 small pack of Szechuan stir fry sauce, 1 can of kidney beans, 1 small can of sweetcorn, 1 small green chilli and 1 small red chilli (both chopped and deseeded), 1 small courgette (chopped), a little sunflower oil for frying, 4 plain olives or chilli green olives (stoned) and brown rice to serve.

Method:

1. Heat a little oil in a wok.
2. Drain tofu, and when oil is hot fry for 3 minutes pressing down on it.
3.  Add kidney beans and  chillies.
4.  After roughly 3 minutes add the sweetcorn, chopped courgette, olives and sauce.
5. Fry until everything is cooked through.
6. Serve with brown rice.

Aloe Banana Raisin Breakfast Bars

Health Booster

I am always looking for innovative and fun ways to pack my diet full of nutritional goodness.  My strict dieting can sometimes mean that I am low on energy and brain foods.  I have always been an excellent flapjack maker so I new I could be creative to make  a healthy twist on a comfort classic.  There are two versions for those of you who can't find my super special ingredient which I purchased from a special health market.  I stumbled upon it during a walk and was so lucky as it was only on for a day.

Recipe 1 - Ingredients:

40ml of aloe vera sap, 160g dried oats, a handful of raisins, 2 bananas (blended), 1 spoonful of runny honey, 4 tbsps flaxseed.

Recipe 2 - Ingredients:

160g dried oats, a handful of raisins, 2 bananas (blended), 1 spoonful of honey, 100g butter, 4 tbsps flaxseed.

Method:

1. If using the first recipe mix all of the ingredients together and put into a small baking tin which has been greased with a little butter and sprinkled with a little wholemeal flour to stop the bars from sticking.

2. If using the second recipe melt the honey and butter in a pan then mix with the rest of the ingredients.

3. Preheat the oven to 180 degrees C and bake for 20 - 25 minutes.

4. When done wait until the mixture is cool before cutting it into slices.

Chocolate Coconut Cake

 Baker in the making

I am finally confident at making basic cake recipes, when I made basic mistakes I was able to correct them easily.  The cake was really moist and delicious and the coconut was not too overpowering, I did not want to make it sickly.  This was important, especially as I made a chocolate topping. 

Ingredients:

350g unsalted butter (almost melted), 160g desiccated coconut, 350g self raising flour, 350g castor sugar, 6 large lightly beaten eggs, 200g milk chocolate ( I chose 150g milk chocolate and 50g white chocolate), 40g white chocolate melted.

Method:

This recipe is for a 23cm round cake tin.
1.  Mix up the sugar and butter in the bowl until it is creamy. (Leave a little bit of the butter to line the tin.)
2. Add the eggs and mix, until blended.  Then add some melted white chocolate.
3. Sift the flour into the bowl and mix in with the eggs, butter and sugar.
4. Add 150g of the coconut.
5. Preheat the oven to 180 degrees C / Gas 4.

6. Line chosen cake tin with a little butter and sprinkle some flour over it.
7. Pour in the cake mixture.
8. Bake for 45 - 55 minutes (Check after 40 mins)
9. The cake will be done when it is firm, golden, risen and the skewer comes out clean.
10. Leave the cake to cool.
11. Melt chocolate and make chocolate decoration on topping.
12. Sprinkle extra coconut over this.

Saffy's Top Tip

Leave out the chocolate in the mix to make the cake less chocolatey and be creative with the design, you can even put chocolate over the whole case to make a hard chocolate shell casing.

Toasted Pita Chips with Yoghurt Mint Dip

Quick Study Snack

When you are working long hours it is really important to snack and eat often, otherwise you wll run low on energy and your brain will not be able to function properly.  But when you are on the go it doesn't mean that you need to eat unhealthy or substitute freshness for unsatisfying quick fixes.  This snack is tasty and has great nutritional content. Warning! This is very garlicky :)





Ingredients:

This recipe was adapted from fitnessmagazine.com

8 dollops of low fat plain yoghurt,  1 handful of finely chopped fresh mint, 1 tsps lemon juice, 1/4 tsp black pepper, 1 minced or finely chopped garlic clove, 1 large pita bread, 2 tsps olive oil.

Method:

1. Stir in a bowl yoghurt, mint, lemon juice, black pepper and half of the garlic. (This can be chilled for up to 8 hours.)
2. Cut the pita bread into wedges and drizzle with oil and the rest of the garlic.
3. Bake for 15 - 20 minutes at 350 degrees until pita is crispy and browned.
4. Eat with the dip.

Saffy's Top Tip

You can substitute the bread for vegetables such as raw carrots.

Courgette and Goat's Cheese Spaghetti

Minty Freshness

I have never used fresh mint in my food before, it tasted really fresh and healthy.  Next time I think I will add some dried tomatoes because it was missing a sweetness.  Also the recipe says include 1 chili and 1 clove of garlic between four people, this is definitely not enough as this dish needs as much flavour as possible.  Overall it is refreshing from heavy meals, but my tweaking definitely makes it more appetising whilst maintaining the minty freshness.



This recipe was adapted from 'Good Housekeeping' (April, 2012)

Ingredients:

Wholemeal spaghetti, 1tbsp olive oil, 2 finely chopped garlic cloves, 4 small chillies or 1 really really big one :), 1 and 1/2 medium courgettes chopped into strips, grated zest of a lemon and 1/2 of the juice, a little soft goat's cheese, small handful of shredded mint.

Method:

1. Cook spaghetti.
2. When spaghetti has been boiling for about 3 minutes, heat the oil in a large frying pan or wok.
3. Fry the garlic and chili for a minute max.
4. Add the courgettes and fry for roughly 2 minutes.
5. Season at this point to taste with any extra herbs and spices.
6. Drain the pasta then place in a medium sized bowl.
7. Add the amount of the stir fry that you want and mix up together.
8. In the bowl add some lemon juice and zest to taste.
9. Do not wast food.  Save the stir fry and lemon juice for another time.
10. Add some of the goat's cheese to taste and a handful of the shredded mint.
11. Serve in a bowl and enjoy.

Saffy's Top Tip

 If there is an ingredient which you have not had before or have not had in a long time and have forgotten the taste, eat a tiny bit before you add it to your food.  For example, too much of a strong cheese is quite overwhelming when someone is not used to the taste.  So test your limits.  As chef Richard Corrigan says "You can never add too little but you can always add too much."

Speedy Tomato Sauce

Useful Recipes

There are certain recipes which everyone should know, tomato sauce is one of them.  It can be used and adapted for lasagnes, stews, pizzas or pasta.  I added quorn balls to my spaghetti sauce and served it with wholemeal pasta, it tasted lovely.

You can use herbs of your choice and your own spices depending on your recipe.

Ingredients:

1tsp oil, 1 large onion, 1 chopped up garlic clove, 400g tinned chopped tomatoes, 2 tbsps tomato puree, 2 tsps dried mixed herbs, 2 tsps oregano, 1 handful of chopped basil, 1 tsp of cayenne chille powder.

Method:

1. Heat the oil in a saucepan.
2. Fry onion for 4 minutes until it is soft.
3. Stir in the garlic and fry for a minute.
4. Add the tomatoes, tomato puree and herbs and spices.
5. Let the sauce simmer for 15 minutes.

Saffy's Mighty Power Bars

Food For Training

I find it quite difficult to eat before early morning training.  Many people have the same problems I do but it is important to eat before training if you are going to do quite a  long session like a 5k run for example.  Having a quick snack to get you going full of nutrients and goodness really does make a difference to your workout.  So before your long run try a Mighty Power Bar. I made up the recipe as I went along,  I had quite a bit of fun doing so. 

This recipe was adapted from 'Morrisons Magazine' (Result Consumer Communications, 2011)

Ingredients:
These are all rough measurements, it all depends on your taste and what kind of bar you want to make.  As you can see I love oats :)

180g oats, 90g butter, 2 tbsp honey, 2 small/ medium bananas, 1 tbsp golden linseeds, a handful of goji berries, 1 tbsp of chopped dried strawberries, 1/2 tbsp dried cherries, 3 1/2 tbsp flaxseed

Method:

1. Put the fruit, flaxseed, linseeds and oats in a mixing bowl.
2. Blend up the bananas.
3. Add the bananas to the the bowl and mix all of the ingredients together.
4. Melt the butter and honey in a pan.
5. Add melted mixture into the mixing bowl.
6. Heat the oven to 180 degrees C/ Gas 4.
7. Mix the melted butter and honey with the oats.  When this has been mixed well put it into a small square oven tray.  (To allow the bars to come out easily rub a little butter around the tin and sprinkle a little flour on top.)
8. Make sure the mixture is even on the top (to achieve this flatten it out with a spoon).
9. Bake for 30 minutes.
10. The bars are done when they are golden and soft on the inside.
11. Leave to cool for 5 mintues.
12. Slice into bars and store in an airtight container for about three days.

Saffy's Top Tips:

1. Not everyone trains 5 -6 days a week, so for those of you who don't want a Power Bar make a FUN BAR!

Do this by adding dried and sweetened fruits that you like, chocolate drops and even marshmallows if you want to. 

2. Do not go to overboard with the syrup when experiementing. These are not flapjacks so go easy on the honey, maple syrup and whatever sweetener you want to use. 

Cauliflower and Spring Onion Salad

Filling Salads

Salad does not mean a few leaves on  a plate or a simple garnish.  A salad can be filling and a great salad can even be served as a main meal.  This salad makes a lovely side dish for a fish course.  I also made a french dressing to go with the salad, this really gave the cauliflower a lovely flavour and worked well with the spring onion.

This recipe was adapted from 'The Best Of Sainsbury's For Vegetarian Cooking' (Reed International Books Limited, 1992)

Ingredients:

1 small cauliflower (broken into florets), a handful of watercress, 4 spring onions (chopped), 2 tbsps sesame seeds (roasted)

French Dressing:

For this salad I did not use measurements as I normally do. I only wanted to make a little and I didn't want an overwhelming vinegar taste.  Make sure you taste, there is nothing worse than a horrible dressing on a fresh salad.

4 dashes of olive oil, 4 tbps white wine vinegar, a dollop of french mustard, a crushed garlic clove, salt and pepper and a little sugar. 

French dressing is usually made with honey, but I was not too keen on adding honey.

Method:

1. Make the french dressing by mixing all of the ingredients together.  This can be done by mixing or shaking in a blender or in a jar.

2. Cook the cauliflower for 3 minutes.  You can do this is boiling slightly salted water.
3. Drain and cool the cauliflower down. Then put in a bowl.
4. Add the watercress and spring onions.
5. Add the dressing and mix it well.
6.  Add the toasted sesame seed for some crunch, then transfer to a salad bowl.

Saffy's Top Tip

Toasting sesame seeds really does not take long at all, after 2 minutes remove when they are brown.  You do not have to roast sesame seeds, but they do add a little something something.

Herby Eggs

Herby Eggs

Eggs are a great snack food but soemtimes plain omlettes, boiled eggs and fried eggs can be a little plain so try some herby eggs and make plain food a little more exciting.  I have also discovered that seasoning plain foods can help you with learning how to season well.  Adding pepper and salt for the sake of it is pretty pointless if you don't understand how this is enhancing the taste of your food or making it better.  For example, there is a reason why salt on chips tastes nice.  Flavour is the key people.  



I made this to share, so lessen the amount for one person.
The recipe was adapted from 'The Best Of Sainsbury's Vegetarian Cooking' (Reed International Books Limited, 1992)

Ingredients:

6 beaten eggs, salt, pepper, oregano, mixed herbs, marjoram, dill and butter.

Method:

1. After beating the eggs in a bowl, season the eggs with salt and pepper.
2. And in a tablespoon of each of the herbs.
3. Melt the butter in a large omlette pan.
4. When the butter has melted, then add your eggs to the pan.
5. Lower the heat a little and tilt the pan to make sure that the runny egg on top can cook at the sides.
6. Fold the egg or flip over to cook the over side.
7. Served folded in half, or chop it up to eat in a sandwhich.

Saffy's Top Tip

Try and experiement with your herby eggs and other foods. Some people prefer more spices and herbs than others so test what you like.

Victoria Sandwich

The Baking Bug

Yesterday morning I was biten by the baking bug.  I woke up feeling a sudden urge to bake.  My eggs were close to expiring so it was the perfect excuse to just bake and take a break from my work.  I was feeling a little sad and had a nasty dream, but smiled from the moment I picked the butter, to the moment I tasted my light jammy sponge.  Life felt good, the evening ended with laughter and a seal of approval from a certain critic. 

The Victoria Sandwich

I never realised the Victoria cake could be made so many different ways.  I had to be given help to construct it, I was unsure how to layer it.  In the supermarkets they use cream, but I followed the recipe I had which used icing sugar.  I also wanted to practise making butter icing.  Overall it tasted delicious and for the first Victoria Sponge I have ever made I think my grandmother would have been proud, it is also the first layer cake I made too. :)

This recipe was adapted from 'The Best Of Sainsbury's Vegetarian Cooking' (Reed International Books Limited, 1992)

Ingredients:

You will need double these ingredients to make two cakes in order to layer it.  Or you could just use the ingredients below and split the mixture into to 18cm cake tins.

125g butter, 125g castor sugar, 2 eggs, 125g self - raising flour, 1 tsp baking powder.

Method:

1. Mix the butter with the sugar until smooth and creamy.
2. Add the eggs and mix well.
3. Preheat oven to 160 degrees C/ Gas Mark 3.
4. Add the flour to the cake mix and combine until everything is smooth.
( An electric mixer may be used.)
5. Put the mixture in the cake tin.
6. Bake for 30 to 35 minutes until the cakes are springy and browned.
7. Cool before decorating.

Buttercream Icing

Ingredients:

75g soft butter, 175g sifted icing sugar, 1 - 2 tbsp warm water.

Method:

Beat the ingredients together until well mixed and smooth.

Saffy's Top Tips

1. Though I used crystallised fruit the citrus taste went really well with the cake, including the icing sugar.  

2. Make sure you do add butter to the icing, try not to use just water. 

3. Make sure the butter is soft before you mix it in with the sugar.

4. You can top the cake with jam as well, but though it may be tempting there is no need to over do it. 
1 layer of evenly spread jam is more than enough, especially if you are using icing.

4. If you are not decorating with whipped cream then serve the cake with cream to feel an extra comfort.

Pepper Omlette

Training like a superstar

I have always been an fitness fanatic so it is really important I eat lots of protein and carbohydrates to keep up my energy and repair my muscles.  Eggs help you to train like a superstar so I thought I would share my lunch/ pre workout snack.  My omlette can be eaten in a sandwich, or with some lovely greens. Even if you don't train like an athlete it is still good to know how to make an omlette.  Trust me, not knowing how to cook eggs is a damn shame!

Ingredients:

2 eggs, salt and pepper, a little butter, hot pepper sauce for serving.

Method:

1. Break the eggs into a bowl and add a pinch of salt and about a tablespoon of pepper.
2. Beat lightly, it is done when it is mixed well but do not make the mixture frothy.
3. Melt the butter in a pan.
4. As soon as the butteris melted add the egg.
5. When the eggs start to set draw the mixture into the centre and try and let the un cooked egg run to the sides of the pan.  To achieve this tilt the pan so the uncooked egg can set at the sides if needed.
6.  When soft and creamy ontop and lightly browned underneath fold omlette towards the centre.
7. Serve with hot pepper sauce.

Spring Cheese on Toast

"Cheese On Bread!"

I love creating new cheese on toast or cheese on bread recipes.  I know it's simple but it's a poor man's food and I've been poor man walking all my life. Say Something!
This recipe was inspired by my mother.  One glorious day she decided to put spring onions on her cheese on toast. She is a genius, absolute genius it's the best invention since.... cheese on bread! But then I decided to go even further and add some Lea and Perrins Sauce! I mean "c'mon!" (South Park Jimmy Voice)



Ingredients:
Wholemeal bread, cheese ( I like to use grated mature cheddar), 2 spring onions (chopped up) and Lea and Perrins sauce.

Method:

1. Grill one side of toast until light brown.
2. Top the un grilled side with cheese.
3. Sprinkle on the spring onions.
4. Drizzle the sauce before the cheese grilling or at the end.
5. Take out the cheese on toast when the cheese has melted and its slight browny golden, crispy and looking gorgeous!
6. After your first bite say "Cheese on Bread Man! in a Bajan accent.  (If you can't do this then... you're missing out.)

Chilli Mushroom Kidney Beans

Invention Test

It was the night of the British TV show 'Masterchef' final and I was feeling inspired.  I wanted to just do something not out of a recipe book, see what was in the fridge and cupboard and go for it.  This dish is not Masterchef standard but I was pretty pleased with how I decided to spice things up and do things purley by taste without measurements. 

Ingredients:

1/2 can of kidney beans, 1/2 chopped tomatoes, 8 chopped button mushrooms.

Spices:

Add the spices to your own taste, I made mine pretty hot.
Paprika, ground coriander, cayenne chilli powder, black pepper, ground ginger, chilli powder, 1 tsp brown sugar.

Served with:

Long grain brown rice seasoned with maggie liquid seasoning to taste, and smoked lemon parsley mackrel.

Method:

1. Cook Rice.
2. Heat up the wok and add chopped tomatoes.
3. When heated add mushrooms and kidney beans.
4. Add your spices (the trick is to keep tasting, the sugar adds a little sweetness).
5. Heat smoked lemon parsley mackrel in grill.

Beautiful Vanilla Cupcakes

Beautiful Vanilla Cupcakes

When I was a young girl in high school I had to do home economics for about three or four years and during that whole period my teacher never once gave me encouragement to me for my cooking and even said that cooking was not my niche.  She said I will never be a cook and said I should stick to dancing or running (despite my academic ability - all white girls school), but when I tasted my cupcakes I felt so proud of myself and I just felt like finding her and shoving thse beauties in her ugly face.  She was wrong and every time I wear my 'midnight' apron and cook something so pleasurable I get so emotional because like my grandma I am a natural cook and I know she is looking down and thinking that's my Saffy. :)

Natural Cook

I added a few extra ingredients to make these cupcakes special and unique.  They were an absolute hit with everyone who tried them and to be honest they are the best cupcakes I have ever tasted in my life shortly followed by Starbuck's 'Skinny Apricot and Peach Cupcakes).  Also these were my first ever cupcakes so now it has been confirmed that I have the chef's hands which Gran Gran had many tricks and gifts I will have to keep secret and pass only through my own blood line.  It's a Caribbean ting and ting - say something!

Secrets:

When I first did this I made a sweet buttercream icing which made it taste very sugary and did not really enhance the flavour, so the next time I made a savoury buttercream and I actually improved the cupcakes. I also followed Pascale and made a syrup, I adapted her syrup recipe and technique.  The first time I made the cupcakes the syrup was simple but made the cake moist, fragrant and described by a few as "divine" (yay!).  The second time however I was a bit creative and my cupcakes got people questioning what was in it. They were excited, surprised and were left begging for more.

This recipe was adapted from Lorraine Pascale's 'Baking Made Easy' (Harper Collin's Publisher's, 2011)

Ingredients:

200g butter, 200g castor sugar, 1 tsp vanilla extract, 4 eggs, 200g plain flour, 2 tsps salt, 3 tsps baking powder, 2 tsps water, 1 tsp milk,

Method:

1. Cream together butter and castor sugar until fluffy.  MAKE SURE THIS IS FLUFFY!
2. Add vanilla, and eggs one at a time beating as you go.
3. If curdled add flour. BEAT UNTIL SMOOTH!
4. Add flour, salt, baking powder and mix together until combined.
5. Loosen with some water or milk.
6. Heat oven 160 degrees C/ 315 degrees F.
7. Put mixture in 12 cupcake cases which should be in a 12 cupcake muffin tin.
8. Don't be stingy with your cupcakes unless you are selling them for a low price. Fill up the cases 3/4 of the way.
9. Bake for 25 to 30 minutes.

Cheese and Vegetable Gratin

Homemade Veggie Goodness

Though I use shortcuts I always feel that's it's better to make certain things yourself like your own breadcrumbs, because then you can use different types of breads.  I used soya and linseed bread (one of my favourites) and to make the dish  crunchier (as it is quite soft and wet) I would add seeds to the top or even make a base of lentils.  I added extra herbs to my vegetables to give the dish a nice fragrance.  My kitchen ended up smelling great.

Prep Work

Prep work in the kitchen is can be quite frustrating and takes up a lot of time if you are a rookie at knife skills.  My tip is when doing prep work listen to some music, study or listen to radio 4.  It makes chopping and prep more enjoyable and relaxes you.  Be careful not to chop off your fingers  and always check for tips on how to chop certain vegetables as some skins will cause the knife to slip.

This recipe was adapted from 'The Best Of Sainsbury's Vegetarian Cooking' (Reed International Books Ltd, 1992)

Ingredients:

2 tbsps oil, 2 onions, garlic granules, 2 medium courgettes chopped into small slices, 2 tbsps chopped parsley, salt and pepper, 2 tbsps mixed herbs, 1 tsp rosemary, 3 large tomatoes skinned and sliced, 25g butter, 25g wholemeal flour, 300ml skimmed milk, 125g grated cheddar cheese, 1 tbsp seedy bread breadcrumbs/ or you can just buy wholemeal breadcrumbs.

Method:

1. Heat the oil in a pan or wok.
2. Add the onions and fry until soft.
3. Add the courgettes and after a few minutes season with the herbs and pepper to taste.
4. Cook for about 7 minutes and stir every so often.
5. Put half of the mixture in a dish and layer with tomatoes. Put on the oven at 180 degrees C/ Gas mark 4/
6. Spread out the rest of the onion and courgette mix.
7. Melt the butter in a saucepan, stir in the flour.
8. Remove from the heat and add the milk, blend.
9. Bring the sauce to the boil and keep stirring untilt he sauce gets thick.
10.  Add half of the cheese and some pepper.
11. Taste and when it is at the right consitency pour over the courgette and onion mix.
12. Sprinkle on the remaining cheese and bread crumbs.
13. Bake for 30 minutes.

Saffy's Top Tip

Use the left over juices to make a gravy or a stock for a vegetable and fish pie :)

Aubergine Cheat's Tart

New Vegetables

I have no idea why people are not very enthusiastic about vegetables because they are so wonderful.  My oh my though I never cooked  aubergine in my life and it's definately a vegetable I want to cook again.  Vegetables are so important for our diets so go out there and try new vegetables and if you are not a vegetable fan spice up the vegetables you like so they don't seem so boring. 

This recipe was adapted from 'Sam Stern's Student Cookbook' (Walker Books, 2009)

Ingredients:

1 pack ready made easy roll puff pastry, garlic granules, 1 medium aubergine, 3 tbsps olive oil, grated parmesan, grated cheddar, herbs of your choice, black pepper, milk to brush pastry.

Method:

1. Slice your aubergine.
2. Fry it with a little oil until lightly browed. When cooked leave to one side.
3. Mix your tomato paste with some of your herbs and garlic.
4. Roll out your pastry and cut off thin strips at the sides to put around the edges. Or create your own pastry shapes. I used rectangles.
5. Brush the pastry with milk.

6. Preheat the oven to 200 degrees C/ 400 degreesF/ Gas 6
7. Place your aubergine on the pastry and add some fresh herbs.
8. Sprinkle your cheese and layer if you like.
9. Drizzle with olive oil and bake for 20 minutes until browned and the pastry has risen.