Awning gap.

Nightmare as making preparations for the first outdoor entertaining: day before, tested the electric awning over the terrace.  Went out beautifully; retracted perfectly. Then, entirely of its own volition, extended again and promptly stopped, refusing to respond to frantic presses on the remote control.

All would have been well other than for the gale force winds and rain that then ensued.  Result: one dramatically flagging large awning, dipping down to about a foot off the ground, filling with water and banging on the house.  Too risky for the sous-chef to resolve without another pair of eyes to monitor troubleshooting in such a hazardous situation.  Fortunately, located a couple of experts who cut out the canvas and tied up the frame – electrics and motor burned out.

But I did manage to feed the visitors despite the chaos and finished with an experimental chocolate cake.  I’m convinced that most people rely on their eyes to taste the chocolate so, if its brown with cocoa powder, it’s OK – but not so for us who can’t see it.

Here’s a better version based on the famous Viennese Sachertorte:

 

150g plain chocolate, melted and cooling.

6 eggs, separated.

150g butter.

100g castor sugar.

Half teaspoon vanilla extract.

55g plain flour.

100g ground almonds.

1 heaped tablespoon cocoa powder.

 

Whisk the egg whites to soft peak stage.

Cream the butter and sugar until light and fluffy.

Whisk in the chocolate and vanilla. Followed by the egg yolks (one at a time) on full speed.

Fold in the flour, ground almonds and cocoa powder.

Fold in one third of the egg whites and then the remainder, gently.

Pour in to 23cm tin (buttered and base lined with parchment paper) in one go and level gently.

Cook in pre-heated oven at 180C or Gas 4 for 45-50 minutes.

To finish the cooled cake (optional), brush with warmed apricot jam and cover with a chocolate icing made of 200ml double cream heated and poured over at least 115g plain chocolate -cool before covering cake.

(I made two smaller cakes and cooked for about 20 minutes by when the internal temperature had reached over 95C.  The finished cake keeps well and retains its moistness for at least a week – there was only this scrap left by then).

 

 

 

 

Exclusive: World Baking Day live online bake-in for blind people

 

17 May at 1030 (London time).

Free cook-along as we celebrate World Baking Day on 17 May.

We will be making the simplest and most forgiving hot water pastry and producing wonderful melt-in-the mouth pork pies.

Virtually no skill or experience required but you will need:

100ml water.

90g lard.

200g plain flour.

50g strong white bread flour.

Flat teaspoon ground mace (optional).

Flat teaspoon salt.

50g butter.

Filling:

About 300g sausage meat.

Ground black pepper.

Fresh thyme leaves.

1 lemon, zest only.

A metal or silicon bun tin or individual foil cases with 1-inch sides, a plate, a bowl, saucepan, wooden spoon.  Oven set to 200C, Gas 6.

(some people are going to use Trex, or all butter rather than the lard and pre-cooked vegetables can be used in place of the sausage meat)

Thanks to Open Sight from Hampshire UK, you can avoid on-line “trolls” by signing up through this link:

https://www.eventbrite.co.uk/x/exclusive-baking-session-with-penny-for-visually-impaired-blind-people-tickets-151057187113

 

See you on the day.

Missed the boat

 

Just when “substantial meals” are no longer required, I’ve got around to making Scotch eggs.

The hand fracture is doing well and I’m starting on the exercises to re-build strength – how am I going to grapple ingredients to the chopping board with limp wrists and weak digits?

I’m back on RNIB Connect radio (Read On programme) this week (Friday at 1300 – available on-line and via Alexa) with more book reviews.  This time I’m talking about Len Deighton, one of my all-time favourites since the 1970s and I must have re-read his books at least every 5 years.      My weekly book rate is at least three detective/thriller/Scandinavian noir books – just light reading for relaxation – but there’s the occasional classic thrown in for when I’m feeling more intelligent.  The joy of audio books is that I can read them anywhere (cooking, swimming, trying to sleep) and they bring the writing alive – it is amazing to discover Trollope’s humour (Anthony rather than Joanna).

A note for diaries: World Baking Day on 17 May and another Exclusive for Visually Impaired People live on-line bake-in.  We have had people from all over the world signing up – it’s free and fun.  This time I’ll be featuring hot water pastry in some dead simple pork pies.    Get your ticket here:

https://www.eventbrite.co.uk/x/exclusive-baking-session-with-penny-for-visually-impaired-blind-people-tickets-51057187113

(Don’t worry about signing –up – it’s a way to avoid any of us getting trolled)

Meanwhile, these Scotch eggs are quick and easy, perfect for a picnic now that we can all roam a little further and the weather is better:

2 eggs.

350g sausage meat.

Breadcrumbs.

Spray oil.

Prick the ends of the eggs and cook in boiling water for 4 minutes.  Remove and place in cold water.

When cool enough to handle, remove the shells and pat dry.

Season/flavour the sausage meat as you prefer: pepper, garlic powder, chopped herbs, chilli – all, none or whatever tantalises your taste buds.

Divide the sausage meat in half and press out as thin as possible without it breaking up.     Wrap the meat around each egg, pinching together the joins.

Roll the covered egg in the breadcrumbs and spray with oil.

Place on an oiled baking sheet and cook for 35 minutes, turning half way, at 180C, Gas 4, 350F.

Serve with the chutney of your choice – ours is apple, date and walnut.

 

 

 

 

Back to basics

I’ve been doing a series of on-line live bake-ins exclusively for visually impaired people – and even getting bakers taking part from different parts of the world.

The goal is to make enough different bakes to create a celebration tea when we are all able to mix again.  So fa, we have achieved ginger biscuits, soda bread and, this week, lemon Victoria sponges.    Our next session will celebrate World Baking Day on 17 May  https://www.daysoftheyear.com/days/world-baking-day/ – and we will try hot-water pastry for pork pies.

This week, with the joys of Zoom (and a difficult echo) a whole group creamed, folded and drizzled our delicious individual cakes.  A couple of mine went over the road to cheer-up neighbours  – something as quick and simple as a homebake can bring a smile to faces when we are all feeling a bit glum.

Touch is key for me with this cake: I have to feel when the butter and sugar have become light and fluffy and when the cakes are cooked – that soft sponginess.  But I have also found that a temperature probe reading (literally) 98 degrees Centigrade is also a good test.

The flavour variations are endless as long as you remember that the sponge probably isn’t dense/strong enough to hold up a lot of fruit – who wants sunken cherries?  Ideas might include: basic vanilla; chopped dates and ginger; lemon and orange St Clement’s; mixed spice and a few sultanas; coffee and walnut.

I’ve added a couple of handfuls of fresh raspberries (in China) and chopped coriander and chilli (in Costa Rica) – there’s no end to the madness.

It’s an easy recipe to remember: just weigh the eggs and everything else is the same – so you can make a smaller or bigger cake just as easily.  Here’s my lemon drizzle version:

2 lemons, zest and juice.

1 tablespoon caster sugar.

3 eggs, weighed in their shells.

Same weight butter, softened.

Same weight caster sugar.

Same weight self-raising flour.

Gently heat lemon juice and tablespoon of sugar in microwave until the sugar is dissolving – leave to cool.

Preheat the oven to 180C, Gas 4.

Cream butter and sugar together until light and fluffy.

Whisk in the eggs one at a time, each with a teaspoon of flour.

Fold in the remaining flour and lemon zest.

Spoon into a bun tin or two sponge tins or a loaf tin.

Cook for 20 minutes (probably 25 minutes for sponge tins and 30 for loaf tin).

Test cakes are cooked.

While still hot, prick with a cocktail stick (I can’t remember the last time I used one with a cherry) and then spoon the lemon juice syrup over the cakes.

Allow to cool enough to avoid burning your mouth.

 

 

 

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