Cardamom Coffee Cake

This recipe comes from the Hairy Bikers when they visited Scandinavia on their Bakeathon.  It has no coffee in it, the name comes from the fact that you eat it with coffee!  I love the nutty, sugary topping.

Ingredient 

                                                          

200g butter plus extra for greasing

2 tbsp cardamom pods

225g caster sugar

3 large eggs

300g self raising flour

1 tsp baking powder

200ml semi skimmed milk

3 heaped tbsp demerara sugar                                                                                                                       

40g flaked almonds

Method

Make the cardamom and open them, removing the seeds. Discard the husks, place the seeds into the pestle and mortar. Grind until have a powder. You should end up with about 2 tsp.

Preheat the oven to 190c/170c fan/380f/Gas 5. Grease a 20cm x 30cm cake tin and line with baking parchment.

Put the butter into a small pan and melt it slowly, then remove the pan from the heat, and leave the butter to cool.

Put the caster sugar and eggs into the bowl of a stand mixer fitted with a whisk attachment. Beat until pale and light. Add the cardamom, flour, baking powder, cooled butter and a little of the milk. Whisk until just combined. Gradually add the rest of the milk, a little at a time, whisking constantly until the batter is smooth and has the texture of double cream.

Pour into the prepared cake tin. Mix the demerara sugar and almonds, and sprinkle the mixture over the top of the cake.

Bake for 30 – 35 minutes in the centre of the oven, or until the cake is well risen and golden brown. Check by putting a skewer into the centre, it should come out clean, it not cook a little longer.

Leave the cake to cool in the tin for at least 30 minutes, then cut it into squares before serving.

This is the book the recipe came from: Hairy Bikers Big Book of Baking

Curried Cod Loin

Curried Cod Loin

This is a version of a recipe in the Hairy Bikers "Mum Knows Best" cookbook. The original recipe is for Curried Salmon and it is delicious but on this occasion I've used cod loins and it was equally good.

The original recipe serves 6 and this is the quantities I'm giving here with notes about what I used.  The spice mix will keep in a jar or sealed bag if you want to make the full amount.

Quantities for 6 (I made for 3)

1kg salmon steaks, descaled   (I used 3 cod loins, they were frozen ones)
5 garlic cloves, finely chopped ( I used 2)
4cm piece of fresh ginger finely chopped ( I used 2cm)
1 or 2 green chillies, deseeded and chopped (optional) I used about ½ tsp red chilli flakes
1 x 400g can chopped tomatoes (I used the same here)
2 fresh tomatoes, sliced (I used about 6 cherry tomatoes, halved)
fresh coriander, chopped

Spice Mix
2½ tsp salt
1 tsp ground peppercorns
1 tsp ground coriander seeds
1 tsp paprika
½ tsp garam masala
2 tsp cumin seeds
2 tsp lovage seeds (Ajwain seeds)
½ tsp dried red chilli flakes (use more or less to taste)
2 tsp turmeric

This is the spice mix for 6 servings.  Use half for 3 and put the rest in a jar or bag marked up for the next time you cook it.

Tarka Mix
3 tbsp veg oil
1 tsp lovage seeds
1 tsp cumin seeds
4 garlic cloves, finely chopped 

When I made the Tarka mix I only used ½ tbsp oil and 2 garlic cloves but probably the same amount of seeds 

Wash the salmon, rinse and dry well, cut into chunks and place in a bowl.  (I kept the cod loins whole.

Add the spice mix and gently toss with the fish to cover. Add the garlic, ginger and chillis and gently mix again to cover.  Set aside for 10 minutes.

Prepare the tarka mix. Heat the oil and add the lovage seeds, fry gently until almost black then add the cumin seeds and fry for 5 seconds. Add the garlic and cook gently until just golden then add the fish to the pan.

Cook on a medium heat, moving the fish very gently to avoid breaking it up. Once the salmon is sealed and brown (I didn't go this far with the cod, just cooked it gently for a few minutes), add 225ml hot water and the canned and fresh tomatoes.  I didn't add so much water as I used the whole can of tomatoes for just 3 of us).  Bring to a boil and simmer gently for a few minutes until the fish is cooked through.  

Sprinkle with coriander and serve.

The Hairy Dieters

So the Hairy Bikers went on a diet and produced a book of recipes that they used whilst losing weight.

This is the Lamb, Spinach and Potato Curry.  I made it in the slow cooker instead of the oven and the only thing I'd say is, if you are going to do it in the slow cooker, use slightly less liquid.

Everyone enjoyed it anyway.

The recipe can be found here:

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2210227

The Hairy Bikers Big Book of Baking has been out again today.

I've made the German Onion Muffins, which were very tasty.  I think they'd be great with some Tomato Soup.  I think they'd be nice with some cheese in as well.

Makes 6

40g butter
1 medium onion, finely chopped
175g plain flour
1 tsp caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp flaked sea salt
2 tbsp finely chopped fresh dill
250ml buttermilk
2 medium free-range eggs
1 tsp poppy seeds

❄ Melt the butter in a small pan and gently fry the onion for 10 minutes or until softened and lightly browned, stirring regularly. Set aside to cool for a few minutes. Preheat the oven to 200°C/180°C Fan/Gas 6. Line a 6-hole muffin tin with paper muffin cases or some squares of baking parchment.

❄ Sift the flour into a large mixing bowl and stir in the sugar, baking powder, bicarbonate of soda, salt and chopped dill. Make a well in the centre. Stir the buttermilk into the onion and break the eggs on top, then stir well with a wooden spoon. Pour the mixture on to the flour and stir lightly until only just combined.

❄ Divide the mixture between the muffin cases, sprinkle with poppy seeds and bake in the centre of the oven for 16-20 minutes until the muffins are puffed up and golden brown. Scrumptious served warm but great cold too.

I've also made this recipe, which came from a Morrisons supermarket magazine.

Persian Style Lamb with Forced Rhubarb

Serves 4

1 tbsp olive oil
400g lamb neck fillet, cut into chunks
1 red onion, sliced
3 garlic cloves, crushed
1 cinnamon stick snapped in two
1 tsp cumin seeds
400ml pomegranate juice
400g can chopped tomatoes
300g forced rhubarb, trimmed and cut into 2cm lengths
20g demerara sugar


Heat the oil in a large flameproof casserole and add the lamb and onion.  Cook, stirring until the lamb has browned.

Add the garlic, cinnamon and cumin seeds.  Mix well and add the pomegranate juice and chopped tomatoes. Bring to the boil, cover and simmer for 40 minutes then add the rhubarb and sugar.  Stir and cook uncovered for 20 minutes until the lamb is cooked through.

Serve with herby couscous.

This is an unusual dish but very good.  A bit like a tagine.  I think I would like a bit of chilli added to give a bit of heat.

The rhubarb I used wasn't forced.

Got the new Hairy Bikers "Big Book of Baking" Last week and it is good. So many recipes I want to try.


This weekend, I've made the Cardamom and Lemon Cookies, Cardamom Cake and the Pies with Jarlsberg Cheese and Ham.


The cookie recipe can be found here:


http://www.bbc.co.uk/food/recipes/cardamom_and_lemon_74033 

I haven't got a cookie stamp so I used the bottom of a glass, which happened to have a nice little pattern on the bottom.  I just knew those glasses that came from the Shell garage in the 1980's would come in handy one day !


The pie recipe is found here:


http://www.bbc.co.uk/food/recipes/savoury_pies_with_14115 

Now, the pies were lovely, BUT, I felt they needed more filling.  Next time I make them, I'm making double the filling and I'm making 24 smaller pies instead of 12 large ones.