Tag Archives: orange

February Cook of The Month: Seasonal Pavlova

Looking at the market stall inspired me to to buy some lovely ruby red and emerald green rhubarb. I always remember as a child having rhubarb in crumbles, pies and with custard. The sour and sweet taste and the soft texture is enough to make my mouth water. I saw a recipe on television where Gizzi Erskine used rhubarb on top of a Pavlova.Sadly I could not find her recipe online, so I recreated my own version with a few twists, as an ode to February Cook of The Month. Erskine is a product of Nigella Lawson, a glamourous, cocktail dress wearing cook from England. Her food is quick, bright and unapologetic, as she kneads bread in stilettos. Mentioned in the latest issue of Vogue, she is tipped to be a rising star in the cookery world.

My recipe:

Ingredients:  5 eggs whites, salt, 500g caster sugar, 1tsp white vinegar, 2tsp corn flour, 500g rhubarb, 1tsp orange blossom, 400ml double cream, 50g icing sugar, 25ml cointreau.

Preheat the oven to 150C.

Firstly make the meringue base. Simply whisk the egg whites and a pinch of salt until white and thick and gradually whisk in 300g of sugar. Do this until you can form peaks, or even hold the bowl over your head. Now fold in the vinegar and corn flour until combined well. Place in the shape you want and put in the preheated oven and bake for 1 hour and 30 minutes.  Leave to cool.

For the rhubarb, chop into think length way slices and mix with the rest of the sugar and the orange blossom. Lay on a tray and bake in the oven on 200C for 20 minutes. Once donn drain the syrup from the rhubarb and leave to cool.

When the meringue and rhubarb is cool it is time for the Chantilly cream. Take the double cream and whisk with the icing sugar and alcohol (you can use orange blossom if you wish). Once thick, pile on top of your meringue base followed by the rhubarb. Serve or chill for later. (^-^)

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Cherry Muffins

I remember eating cherries in cakes when I was young so a nostalgic throwback recipe was perfect on a very wet, cold and windy day in Cambridge. Simple and sweet, nice with a cup of tea.

What You Need:

500g self raising flour, 4 eggs, 150g butter, 230g caster sugar, 2 tsp baking powder, 1 rind of orange, 2 drops of almond essence, 100g glace cherries, 250ml milk. (Makes 12 muffins)

Preheat the oven to 200c.

Take a small bowl and melt the butter. Now add to the melted butter the eggs, milk and almond extract. Whisk until light and frothy. In a separate mixing bowl add the rest of the ingredients, including the cherries roughly chopped. Mix together the dry ingredients and then make a well in the centre and add the butter batter. Beat vigourously trapping the air for 5mins. Spoon the mixture into cases and bake for 20-30mins. Cool and the eat!

Tea Time.

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Marmalade Muffins

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Brunch is always nice to have during the winter months and there is nothing better than nice warm marmalade muffins, the ultimate feel good food and Paddington bear’s favourite treat.

What you need:

250g self raising flour , 150g wholemeal flour, 1 tsp baking powder , a grind of salt , 1  egg, 250ml milk , 1/2 squeezed orange juice, 75g melted butter , 150g thick-cut marmalade.

Preheat the oven at 220c.

First in one bowl with the melted butter, add the egg and orange juice. Whisk until light and frothy. In a second bowl add the flours and baking powder, sieved. Make a well in the middle and add your egg mixture. Beat together until thoroughly combined. Then stir in the marmalade until broken up but make sure it is still streaky and looks like a marble effect. Spoon in to muffin cases and bake for 20mins, or until light brown. This recipe should made 12 muffins.

Perfect for brunch or a nice snack.

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Chocolate Orange Cupcakes

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In the spirit of Halloween I decided to make some spooky  treats. I started off making a batch of 24 which then turned into a batch of 40.. this is what you get from experimental recipes!

Last Halloween was spent in South Koreas dressed as a pumpkin dancing around, so this year makes a nice change with these simple and sophisticated cupcakes. (This makes 40! lol)

What you need:

4 large eggs, cracked open, 2 tsp vanilla essence, 125g caster sugar, 125g dark brown sugar, 350g melted Butter, 250g self-raising flour, 1tsp Baking Powder, Zest of Orange, 125g melted Milk Chocolate

Frosting:

600g Icing Sugar, 200g of soft butter, 200g melted white chocolate, 2 tsp Orange Essence, 2tsp Orange Colouring

Preheat the oven to 180C

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First have two bowls, one with the dry ingredients (sugar, flour, baking powder) and one with the liquids (eggs, melted chocolate, melted butter. beat the liquid bowl until thick then add to the middle of the dry bowl and beat as hard as you can (or if you are lucky use an electric mixer ). Then once its combined well spoon into cases, 1/2 full, and bake for 18mins, leave to cool on a rack.

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The frosting tastes great, simply mix everything together and pipe on top… yum!

This was actually my first time icing using a piper, and I am pretty happy with the result !

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