Recipe: Mini Apple & Cinnamon Loaves, perfect for afternoon tea

For the want of the price of tea and a slice

When I was a youngster I was obsessed with all things tiny. In fact, I can boast that I managed to squeeze 52 items into a matchbox once. In a similar vein, miniature cupcakes, cookies, apples, chipolatas were exponentially more fun than regular sized foods. I believe this may be a product of being an '80s child, when all foods were either shrunken or enlarged. To some extent I have not grown out of this, and when I spied small baking loaves, well, they had to be mine. The inaugural baking event was apple and cinnamon loaves served with spiced honey cream.

When As well as having that homely, domestic goddess appeal to them, the loaves taste great too. They are beautifully spongy with a subtle spice. Together with the spiced, honey cream you have an amazing teatime treat. Feel free to play with the quantities if you would like more kick from the ginger or sweet from the cinnamon. We are at the tail end of the apple season, but there are still good quality fruit out there.

For the cake:

• 3 tsp vanilla extract
• 8 tsp ginger syrup
• 80g caster sugar
• 1 egg
• 200g self-raising flour, sieved
• 1/2 tsp baking powder
• 100ml milk
• 25ml buttermilk
• 2 tbsp apple sauce
• 1 red apple cored and thinly sliced
• 1 tbsp granulated sugar
• 1 medium red apple
• Knob of butter, melted
• 1/2 tsp ground cinnamon

For the cream (for two cakes):

• 8 tbsp double cream (low fat)
• 1/2 tbsp honey
• Shake of ground ginger
• Shake of ground cinnamon

Method

1. Grease 4 mini loaf tins (but depending on the size, this could make more)
2. Pre-heat the over to 160C / Gas Mark 4
3. Beat the butter, sugar, vanilla extract and ginger syrup until light and fluffy
4. Add the egg and beat further
5. Gradually stir in the flour, baking powder, milk and buttermilk
6. Add the apple sauce
7. Transfer to greased loaf tins
8. Lay the slices of apples on top in a concertina fan
9. Mix the granulated sugar and cinnamon and sprinkle about 3/4 on the cakes
10. Lightly baste the apples with the knob of melted butter
11. Bake for 20 minutes or until golden
12. Remove from the oven and sprinkle remaining sugar and cinnamon.
13. Allow to rest for 5 minutes before removing from tins and allowing to cool on a rack.

We accompanied the mini loaves with the spiced cream, but you can also serve with custard or ice cream. Enough loafing around, get baking!

Foodie Class: Cocoabox Cake Decorating Lesson

Put it in your pantry with your cupcakes

The Great Wennie Bake Off!

We attended our first foodie class in the name of Wennie’s Affairs on Sunday- Cupcake Decorating.  Before leaving the house we read the course outline which promised by the end of the two hour lesson we would

“learn how to make incredible cupcakes and decorations with effortlessness. Learn by taste, you will try various cakes and learn about the history of cake”.

We arrived at the Britannia Hotel, in Primrose Hill North London at 10am and were told to take a seat around one of the tables.  A wave of disappointment struck me and I felt a bit deflated. Were we not baking the cup cakes and mixing the icing ourselves? The fact there was no oven or cooking equipment answered my question.  The cupcake course was really a decorating class. If we are honest we had suspected this might be the case and a part of me was prepared to reset my thinking should this situation arise. Harbouring disappointment would ruin the experience.  Keith is the pragmatic sort, so I knew he would adapt quickly too.

The tables had been “laid” with six naked cupcakes per person at each place and we had a decorated pretty cupcake as a breakfast snack. In the middle of the table were plates of edible glitter and pastel baubles, white and milk chocolate vermicelli, and bowls of icing.

Lisa and Nathan imparting their cupcake wisdom

Lisa and Nathan were taking the course and they looked after us well by offering us liquid refreshments before we started. Lisa began by outlining the course which included:

• A brief introduction to baking cupcakes
• A practical demonstration of decorating a wedding cupcake and creating a rose from sugar paste.
• Working with fondant icing and piping buttercream frosting.
• Icing and decorating the six naked cupcakes

Once we got started, we really got into it and had so much fun. We picked up the techniques relatively quickly if we do say so ourselves. Lisa challenged us, but not to the degree that made us want throw in the towel.  Keith’s confidence was soaring and he even maneuvered off piste and made a “Hello Kitty” cupcake (show off), which the lady beside us took a photo off.  The two hours sped by and I was disappointed when it was time to leave.  I had a few questions for Lisa and she answered them with enthusiasm and expertise.  She has a great job. 

We had a few points, which maybe Cocoabox could address.  The first obvious one is clarity around the course content.  Maybe we were being naive, but the blurb above does implying baking.  Secondly, yes I have made cup cakes, but a bit more on baking and the different icings would have been great.  The class had a mix of people who had been given gift experience certificates and a few Foodies who were genuinely interested in the baking detail. 

We had a great time and would recommend this class for the unseasoned cake decorator.  We noticed that Cocoabox also run a cupcake and cocktail course; ideal for those poo pooing January detox.

The course costs £60 per person for a two hour lesson.  We booked through Keynoir, who had a special offer of £24 per person.

• The Cocoa Box
• Keynoir London

Recipe: Pizza Pinwheels, Hors d'oeuvres perfect for New Year's Eve

Big wheels keep on turning

Friends of ours invited us to their beautiful barn conversion in the Essex countryside. I had enthusiastically promised I would bring an appetiser having spied a blogging opportunity and of course because we love cooking. We were due to leave at 2pm and at 12:30pm we were still glumly starring at a packet of puff pastry. Then inspiration struck.  Pizza pin wheels.  We used ingredients you will find in your pantry and fridge. Bearing in mind that you can buy similar snacks to these in Waitrose for around £4, you can make these for a fraction of the cost!  As always, at Wennie's Affairs, we encourage you to have fun and be inventive. You can experiment with a whole variety of fillings as you would on a pizza; spinach and ricotta, chicken tikka, mexican ground chilli.  Plus you can even make dessert varieties with left over sweet mince meat (which never made it into those mince pies) and drizzled with icing. They are perfect for a New Year's Eve gathering. 

Ingredients:

• 1 packet of puff pastry
• 3 tbsp pesto 
• 1/3 Yellow Pepper
• 3 small tomatoes
• 100g prosciutto ham
• 60g Parmesan cheese
• Milk for brushing
• 2 tsp Dried oregano
• Black pepper

Method:

1. Roll out the pastry onto a lightly floured surface.
2. Brush the pesto evenly over the rolled out pastry.
3. Remove the seeds from the tomato (very important to avoid excess moisture) and finely chop with the pepper and spread on top of the pesto layer.
4. Chop up the ham and evenly distribute over the the peppers and tomatoes.
5. Sprinkle three quarters of the grated parmesan cheese over the ham and grind over some black pepper as the final layer.
6. Starting from one of the short edges roll the pastry up as tightly as you can until it becomes a long roll.
7. Use a sharp knife to cut about 16 discs about 1cm thick and lay out evenly onto a non-stick baking sheet allowing enough room for them to puff up.
8. Preheat the oven to 190C or gas Mark 5. 
9. Leave in the fridge for 20 minutes.
10. Brush the top-side of the wheels with the milk mixed with oregano and the remainder of the Parmesan cheese.  Cook for 20 minutes until golden.

The mixture can be prepared in advance the night before baking and then the rest of method will take less than 10 minutes.

They are a lovely herby and peppery amuse bouche.  Our friend Claire, popped them in the oven for 5 minutes to heat.  We then washed these little treats down with Champagne- our friends know how to look after us.    

Related posts:

• Recipe: Parmesan Shortbread Canapes With a Selection of Cheese Toppings
• Recipe: 3 Way Pork Eastern Dim Sum Hors d’Oeuvres
• Recipe: Jamaican Inspired Spicy Lamb and Sweet Potato Patties (Empanadas)

Recipe for dogs: Liver Cake

This is a song about liver, very high in protein, very good for ya

Today was our little Yorkshire Terrier, Logie's birthday.  He is eight years old.  He is the most precious loved animal in our world, as well as the face of Wennie's Affairs.  Every year Keith bakes our special dog friendly liver cake recipe for him and every year he loves it.  Your four legged friend will also love it and and you will have your pooch eating out of your hand, literally.  We used it to house train Logie as well, and whilst his splendid behaviour is not just on account of the liver cake, we like to think that it helped.  Be aware though, whilst preparing it it will not smell great as it's liver.  You can use any type of liver, although we recommend ox or pork liver.

Christmas is a particularly menacing time of the year for pets unfortunately.  However, our canine friendly cake is an excellent treat for our special friends.  Human foods filled with indigestible fats and salts will never be good for our furry mates.  Also bear in mind the perils of chocolate, grapes, raisins and onions.  All of which are a no, no always, not just at Christmas.

Happy Birthday Logie.  We love you my Boy.

Ingredients:

• 400g Wholegrain flour, sifted
• 2 heaped tsps Baking powder
• 450g Liver chopped, any kind but we used pigs
• 3 Eggs
• 150ml Milk
• A pinch of salt
• 4 Cloves of garlic
• 1 tablespoon of olive oil

Method:

1. Pre-heat the oven to 200C or gas mark 5.
2. Add the liver, eggs,milk and olive oil into a large mixing bowl.
3. Use a hand blender until the mixture resembles a thick paste.
4. Add the flour and baking powder and mix into a dough.
5. Add a little milk until you get consistency where the dough drops off the spoon.
6. Pour into a greased baking tray and spread evenly.
7. Bake for 35 minutes
8. Allow to cool before allowing your pet a nibble.

Recipe: Decadent Panettone Bread and Butter Pudding

Out of the frying panettone (and into the fire)

When I was much (much) younger, every year at Christmas a close friend of the family would give us a panettone.  Every year I would try a slice, every year I would reject it. I found it too rich, too dry and I was not a fan of the candied peel. Then one day, whilst foraging for food, I came across said panettone and realised that all the reasons I disliked it, were exactly the why it would make a decadent, luxurious and rich bread and butter pudding. It really works!  The eggy, buttery goodness and boozy flavour is intoxicating! 

We would love to claim that we invented this recipe, but using our investigative skill (aka the internet), it turns out, nope, there are others who have also thought of it.  Nowadays you do not need to find an Italian delicatessen to source a panettone.  Local supermarkets readily sell them.  Below is out take on Panettone Bread and Butter.

 Ingredients:

• 1 Panettone, thickly sliced
• 500ml Semi-skimmed milk
• 100ml Buttermilk
• 1oz half fat butter
• 2 eggs, beaten
• 2oz brown sugar, plus a sprinkle for the top
• 3 tsp vanilla essence
• 4 tbsp Rum or brandy
• 1.5 tsp Cinnamon
• 1 tsp Nutmeg
• 1.5oz Almonds, flaked
• 1 tbsp Icing sugar for dusting

Method:

1. Butter one side of the panettone slices and arrange in an oven proof dish.
2. To make the custard, gently heat the milk and buttermilk in a sauce pan. Do not allow to boil.
3. Lightly whisk the eggs until pale and then add the brown sugar and whisk for a little longer.
4. Add the hot milk mix gradually stirring continuously.
5. Add the vanilla essence, rum or brandy, cinnamon and nutmeg.
6. Pour the custard over the panettone.
7. Add a generous sprinkle of brown sugar and flaked almonds.
8. Bake in the oven at gas mark 4 (180C) for 30 to 40 minutes or until golden brown.

Feel free to add more dried fruit or chopped hazelnuts if desired. 

Serve a generous portion with custard, ice-cream, or single cream (with splash of rum).

Recipe: Latvian Traditional Christmas Cookies

Have a cookie, have a few!

Today is Latvian Independence Day.  We did not know this when we decided to bake our Latvian Christmas Cookies.  This is a pure coincidence, which makes us think that mystic, spooky forces are at work here (Cue “The Twilight Zone” theme tune).  Thank-you Latvia for your contribution to society- namely creating this wonderful golden biscuity goodness. 

These yummy cookies are a wonderful nutmeg, ginger and cinnamon Christmas treat; a perfect accompaniment to a cup of tea after some hectic holiday non-sense (shopping, cooking, wrapping presents). I heard about Latvian Christmas cookies from a German colleague who I am pretty sure had no connection to Latvia at all. When I made these for the second time four years ago, I completely messed up the proportions and ended up with literally one hundred cookies! I am ashamed to say it had scared me off baking them ever since. Poor Keith had to consume them all (as well as my family). Just as well they were deliciously soft, gingery and spicy.

Ingredients:

• 400g Plain flour
• 180g Brown Sugar
• 190g Low Fat Butter
• 1 tsp Cinnamon
• 3 tsp Ginger powder
• 2 tbsp Ginger Syrup (optional)
• 1 Black clove, crushed
• ¼ tsp Nutmeg powder
• Pinch of cayenne pepper
• 1 tsp Bicarbonate of soda
• 1 ½ Baking powder
• 1 tbsp Treacle
• 2 Eggs, beaten
• 2 Serving spoons of Honey

Method:

1. Sift the flour, cinnamon, ginger, crushed clove, nutmeg, bicarbonate of soda, baking powder and cayenne pepper into a mixing bowl.
2. Heat in a medium pan the treacle, sugar, butter and honey until melted.  Do not let it burn.
3. Add 2 cups of the dry mix to the treacle mix.  Allow to cool slightly.
4. Gradually stir in a further cup of the flour and then the beaten eggs a bit at a time.
5. Transfer back to the mixing bowl.  Add extra flour gradually if the mixture is too gloopy.
6. Knead in the bowl until smooth, silky but thick.
7. Transfer onto a floured surface and knead slightly.
8. Roll out to a medium thickness and use a cookie cutter to create your desired shape (be it Christmas or not).
9. Bake for about 8 minutes at 180C (Gas mark 4) until golden brown.
10. Transfer to a cooling rack and allow to cool.

Ice if desired.  We have opted for a lemon glaze.

Happy Independence Day Latvia, we laud the freedom of this cookie!

Recipe: Parkin, A Traditional North-England Bonfire Night Treat

Parkin life

On Guy Fawkes Night, on year two of university, for some reason we decided to mix alcohol and fireworks and have a party. It could have ended in tears, but we were young foolish students. One of my flatmates was a Northern lady from Bolton near Manchester, Sarah. She loved sausages and all things from the North of the UK. It was Sarah who introduced us to Parkin, an oaty, ginger, sticky cake from the North of England. Whilst it is eaten all year, it takes centre stage on the 5^th of November aka Bonfire Night. She had some strange ideas about food, but her Parkin brought a lovely element of tradition to the evening and after surviving the fireworks, we each tucked into a bowl of the cake. The cake was considered a working class snack, but we have elevated its status by substituting the ginger powder for fresh ginger and syrup, used buttermilk instead of ordinary milk, and added chopped crystallised stem ginger to give the cake more texture.

Ingredients

• 200g Golden syrup
• 30g Treacle
• 50g Brown Sugar
• 110g Low fat butter
• 225g Oatmeal
• 110g Self-raising flour
• 0.5 tsp Bicarbonate of soda
• 0.5 tsp Baking powder
• Pinch Salt
• 5 tbsp Ginger syrup
• 15g Ginger, grated
• 1 Egg, beaten
• 2 tbsp Buttermilk (normal milk will do also)
• 5 cubes Crystalised stem ginger

Method

1. Pre-heat your oven to gas mark 1, 275F (140C). Adjust for fan assisted ovens.
2. In a saucepan, heat the golden syrup, treacle, butter and brown sugar on low, being careful not to boil.
3. Mix together the oatmeal, flour, bicarbonate of soda, baking powder, salt, syrup and ginger.
4. Carefully and slowly add the hot syrup to the dry mix, stirring as you add.
5. Add the egg and buttermilk. Stir.
6. Pour into your greased square tin (20cm)
7. Bake for 1 hr 50 mins

Remove from the oven and allow to cool before removing from the tin. In ye olde days of yore it was considered uncouth to eat this fresh. Instead, the workers would keep it in a tin for a week before eating. With the rich smell of treacle permeating our nostrils, there was not an iota of a chance we were going to wait a week. Hope there’s some left for tomorrow. No parkin’ the Parkin.