Sadly I’m rather (very) late in posting about my foodie penpal package for July – oops! Primarily this was due to Royal Mail holding things up *grumbles*. But it was well worth the wait!
- Bieber bread/cake: Funny name aside, it is a spiced cake with marzipan in the middle – very tasty!
- Eimalzin: Sort of malt cubes wrapped in chocolate – think of a cross between Malteasers and halva in texture. Love them but can’t seem to find anywhere that sells them over here 😦 If you know of anywhere in the UK that sells it…!
- Kaserosti: Potato and cheese – a lovely savoury pancake!
- Maple and walnut chocolate: Yum!
- Swiss toffee: Basicly the bit on the middle of diam bars 😀
- Milk Chocolate moose bar: Also very tasty
- Snack up – fruit, chocolate and nuts mix
- Chinese cooking sauce – looking forward to trying this soon!
If you fancy joining in the foodie penpal scheme in Europe then look at Carol Anne Grady at This is Rocksalt.
In Edinburgh a wonderful thing has happened: a shop dedicated entirely to artisan marshmallows has opened. That’s right – marshmallows. Not the nasty little pink and white blobs of who-knows-what only fit to be melted in a fire, oh no! These are what marshmallows should be: springy, like the inside of a good meringue, and melt-in-the-mouth. The Key Lime Pie marshmallows are a particular favourite of mine 🙂
So, I got to thinking: just how difficult is it to make a marshmallow? Honestly, I had absolutely no idea how you would even start! Fortunately Hugh Fearnly-Whittingstall came to the rescue with this recipe in The Guardian. And you know what, it really was very simple! I varied the recipe by adding cherry concentrate to the gelatin mixture, and adding some cocoa to the sugar/corn flour rolling mixture. Simple!
In the words of one on my friends: “It tastes like an angel just pooped in mouth”. I’ll just leave you with that mental image, shall I…?
Last night was the first time in an absolute age where I’ve simultaneously felt like baking and have had the time to do so – so, of course, I made the most of it! It’s recess time at work, and so there are only a few of us brave souls in the office, and very very little work to keep us going. So since today is ‘hump day’, I thought a cake would be a nice way to ward off the recess blues 🙂
Since my last actual baking installment (as opposed to the regular Foodie Penpals posts) I’ve been to South America, and my partner and I have bought a house – and started redecorating the kitchen! I’m so excited about the kitchen re-do as it is tiny and unattractive, but hopefully with the addition of shelves and fresh paint it will look a lot better on a reasonably small budget. I may do an off-topic kitchen-refurb related post soon.
Nectarines are in season here (looooovee nectarines) but so often they go very soft far too quickly, and I ended up with a few sad looking specimens in the fruit bowl. These were co-opted for the baking effort, as was a load of dried coconut lingering at the back of the cupboard.
I was delighted with the results – it was light, tasty and pretty, and my colleagues loved it. I’ll be making another one for the pending flat-warming party at the weekend 🙂
Nectarine and Coconut Yogurt Cake
- 180g butter, at room temperature
- 215g (1 cup) caster sugar
- 3 eggs
- 225g (1 1/2 cups) self-raising flour, sifted
- 55g (3/4 cup) shredded coconut
- 175g ctn vanilla yoghurt
- 4 nectarines, halved, stone removed, thinly sliced
- 25g (1/3 cup) shredded coconut, extra
Preheat oven to 180 C. Release the base of a 24cm (base measurement) springform pan. Invert. Secure back into the pan. Line the base and side with non-stick baking paper. Process the butter, sugar, eggs, flour, coconut and yoghurt in a food processor until smooth. Pour into the prepared pan.
- Arrange the nectarine on top of the cake. Bake for 1 hour 10 minutes. Top with the extra coconut. Bake for a further 5 minutes or until the coconut is light golden and a skewer inserted into the centre comes out clean.
Hello all! Sorry I’m so damn late with both these posts, but between work, buying a house, being ill and training I honestly have no idea where the past couple of months have gone. Apologies to my lovely penpals who sent me these delicious selections – I’m not usually this haphazard in posting FPP stuff.
So, February’s package came from the lovely Drea Lee, who sent me a lovely Udon Noodle kit, along with some interesting chillies (which I’ve yet to try) and 3 fruit and nut ‘snack shots’ – all of which were great. I haven’t been able to find the snack-shots up here yet, but may have a crack at making my own 🙂
And the most recent package came from the lovely Steph H at Tubontherun for my March package of sweet goodies! Funnily enough all of it (except some of the spread) is now gone… The spread is great stuff and I’ve used it in baking too as a refined sugar substitute, and it’s worked really well.
If you fancy joining in the UK Foodie Penpals scheme hop on over to http://thisisrocksalt.com/foodie-penpals and the lovely Carol Anne will hook you up 🙂
It’s been ages since I’ve posted, or really baked all that much! I’m planning my big come back as I type, but in the meantime, here’s a picture of the Lemon and Ginger Layer Cake I made for my grandparents’ 60th wedding anniversary 🙂
Applications for the Great British Bake Off season 5 are now being taken – do I, or don’t I…?
It’s great to be back to foodie penpalling after a month off – I did miss the mystery package coming through the door last month!
So, this month’s package comes from the lovely Fay at Food Fables, who has sent me a wonderfully decadent selection, including:
- Feta and Red Pepper Meze – looking forward to this with some toasted pitta!
- Stilton and Walnut biscuits – These sound wonderful 🙂
- Butter and Seasalt Fudge – I may have started this already *om nom nom nom*
- Caramel coffee – I usually find flavoured coffee a bit hit-or-miss, but this was very nice (I also added a bit of the coconut essence, and that worked really well)
- Coconut essence – I sense that this weekend may include coconut and mango porridge… 🙂
If you’re interested in joining in, pop over to The Lean Green Bean (US/CAnada) or Rocksalt (UK) and they’ll give you the details. It’s great fun – you totally should!