Little Miss Sunshine Cake Tutorial

The Mr. Men and Little Miss. books have a very special place in our home, they were my childrens first bedtime stories. The type of stories that are "laugh out loud" funny but also have a moral lesson. These books saw my children from giggling toddlers to grown school goers, sounding out the words.

My children grew up with these books always within reach and that transformed them from having the stories read to them, to slowly reading them and eventually reading them fluently to eachother.  My daughter takes great pleasure telling us that she has all fifty Mr. Men books read....twice!

Black Pudding and Sausage Plait

The circumstances in which I discovered this recipe occurred in a most unusual place, I was sitting in the dentist waiting room as I slowly lost the feeling in my jaw and tongue! I just happened to be mindlessly watching the television when I noticed Paul Hollywood making what can only be described as a fancy sausage roll!

Sausage Plait

It's that time of year when I live in hope of a spell of fine weather (just a spell would do at this stage!) and dare I say it picnics....finding just he right spot at the local park to throw down the blanket and relax in the sun....bliss. The idea of absorbing Vitamin D naturally without the aid of handfuls of vitamin pills is somewhat unbelievable, we have had truly awful summers these past few years, so my advice for what it is worth is, if the day presents itself, grab the chance and go have that picnic!
This is a very handy recipe for just such an occasion, it is very tasty and can be served cold, I can also recommend the quiche or if is a little chilly, some  pea soup in a flask. I hope against hope that we will have a dry summer, especially after such a long cold winter. I trust I haven't jinxed the whole thing now by saying it out loud!?!

Recipe adapted from BBC Twos'  The Hairy Bikers Mum's Knows Best Season One 

Serves 6-8

Ingredients
For the Pastry:
500g Shop bought puff pastry
or
454g Plain Flour
142g Lard
142g Margarine
2 Pinches salt
As Required cold water

For Sausage Mix:
454g Sausage meat or sausages with the casings removed
100g Fresh breadcrumbs
2 Medium onions
Seasoning to taste
2 tbsp Mixed herbs

Glaze:
1 Egg, beaten
1 tbsp Milk

Note on the recipe:
I have made this pastry a few times and it is truly scrumptious, however I didn't have the blogger bug then so I have no photographic evidence of my efforts, suffice it to say that it takes a bit longer to make than shortcrust but well worth the effort, however if you are in a hurry and watching the dark clouds to roll in, go for shop bought!!

Method
Make the pastry as follows:
Mix flour and salt and add lard and margarine, cut into small pieces. Stir in with a knife (do not rub in) and mix to a stiff dough with water. Roll out on a floured surface to a narrow strip. Fold into three, and give a quarter turn so that one of the open ends is towards you. Roll out again. Do this three times in all. Cover pastry and leave to rest (15 minutes approx). Roll into rectangular shape ready for sausage mix filling. In hot weather allow pastry to rest for 20 – 30 minutes in a refrigerator or a cool place before use. Preheat the oven to 230ºC/450ºF/Gas Mark 8, line a large baking tray with baking paper.

If you are unable to get sausage meat then remove the casing (skin) from sausages as follows, score the sausages with a sharp knife, gently remove the casing and discard.

Grate or finely chop the onions, mix everything together in a medium sized bowl. Roll out the pastry on a lightly floured surface into a rectangle roughly 35cm x 25cm.  

Lay the pastry onto the prepared baking tray. Place the sausage filling into the centre of the pastry, leave a 5cm border all the way round.

Down each side of the boarder, cut strips every 2½ cms from the filling to the edge at 45º angle. I like to flour the knife first to prevent it from sticking to the pastry. Start with folding the very top of the pastry towards yourself onto the sausage filling, then plait the pastry strips alternately left to right, left to right, across the sausage mixture.

Continue the whole way down the length of the filling.

Tuck the bottom of the pastry up over the filling before finishing the plait.

Mix the glaze together, brush the whole plait with the egg wash.

Place in centre of the pre-heated oven, cook for 20 minutes approx or until golden brown.

Serve straight from the oven in slices or allow to cool room temperature then serve. If you are feeling inspired here are a few more of my picnic recipes...Enjoy!

James Martin's Quiche Lorraine

A classic that is worth trying and it is brilliant served either hot or cold, ideal for alfresco dining. If you are new to pastry making the I suggest you avoid the all butter shortcrust pastry in this recipe and try the Handmade Shortcrust Pastry which is made with margarine, it is much easier to handle and roll out or if you are short on time then go down the ready rolled route.
Either way this has been a trip down memory lane for me, making quiche (not since home economics class in the Convent of Mercy, Kilbeggan) and it tastes much better than I remember. I wondered then why blind baking was necessary, my ever patient home economics teacher informed me that it stops the pastry getting soggy on the bottom and nobody wants a soggy bottom!

serves 6-8

Ingredients
For the pastry
175g Plain flour, plus extra for dusting
Salt
75g Butter, plus extra for greasing (alternatively use 270g ready made pastry)

For the filling
250g English cheddar, grated
4 tomatoes, sliced (optional)
200g Bacon, chopped
5 Eggs, beaten
100ml Milk
200ml Double cream
Salt
Freshly ground black pepper
2 Sprigs of fresh thyme

Method
To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.

Roll out the pastry on a light floured surface and line a 22cm/8½inch well-buttered flan dish.

Don't cut off the edges of the pastry yet. Chill again.

Preheat the oven to 190C/375F/Gas 5. Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans (I used uncooked rice which I pushed right to the edges of the flan tin, otherwise it will bubble up, I know this firsthand because this photograph was my second attempt!).

Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.

Reduce the temperature of the oven to 160C/325F/Gas 3. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top. Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese.

Sprinkle the thyme over the top. Bake for 30-40 minutes or until set (especially in the middle, it will be firm to the touch). Remove from the oven and allow to cool and set further. Trim the pastry edges to get a perfect edge and then serve in wedges.

To freeze the quiche: Allow to cool completely, then wrap in cling film. Freeze for up to 3 months. Reheat from frozen, in a preheated oven, for 15-20 minutes, or until piping hot throughout

Potato Skins with Sour Cream and Chive Dip

This is my ultimate back up supper or party finger food and they are really popular in this house. It all came about when I would only have small potatoes left in the fridge, so I bake them as usual, scoop out the flesh and freeze the skins for later. When freezing the skins, sit them into each other as you would stacking dishes, no more than two at a time, this way they keep their shape and can be filled and cooked from frozen. I often make up a potato skins kit for the freezer, containing, 100g- 200g grated cheddar, 100g diced ham or bacon and the potato skins, which I then assemble and cook from frozen!!

The smaller the potato the better it is for finger food, they're a mouthfuls of heaven and go well with Chinese Chicken Wings.

Serves 2-4

Ingredients
For the potato skins:
8-10 Small baked potato halves, scooped out
100g-150g Ham or bacon, diced
100g-200g Cheddar, grated
Left over baked potato (optional)

For the dip:
200g Sour cream
2-3tbsp Chives, chopped
Salt

Method
Preheat the oven to 200C and line a large baking tray with parchment paper or greaseproof paper. Lay the potato skins about 3-4cm apart and fill with the ham or bacon and top with the grated cheese. (Often I have leftover potato which I mix with the ham and top as usual with the cheese, it is a much more substantial meal this way.)
Bake in the oven for 12-15 minutes or until golden and bubbling. Meanwhile mix the chives with the sour cream and season to taste, tip into a ramekin or small serving bowl. Arrange the skins on a large serving plate around the dip and devour!

Chinese Chicken Wings

My daughter celebrated her birthday recently and as part of the finger food I thought I'd try this recipe. It is really easy and very quick to make, in fact the only cleaning up is licking your fingers afterwards! Obviously this sauce can be used on drumsticks or even over a chicken fillet for a quick dinner. I didn't marinade these but I imagine it would only improve the flavour.

Serves 6-8

Ingredients
1kg Chicken wings
4tbsp Chinese 5 spice powder
4tbsp Runny honey
4tbsp Soy sauce

Method
Preheat the oven to 200C, place the chicken wings into a large ovenproof dish. Mix the sauce ingredients together in a small bowl, pour the sauce over the wings and either brush the sauce all over the wings or get your hands in there and rub in the sauce thoroughly.

Bake in the preheated oven for 25-30 minutes or until cooked. Serve immediately with large napkins and a bowl of lemon water ( for washing sticking fingers afterwards)

Children's Chocolate Truffles

I think this makes a perfect present for teacher or that someone special in your child's daily life. It is very quick to make and children of almost all ages can make these sweet treats. When my daughter and I made the first batch, we rolled them in cocoa powder, but they failed quality control (my 4 year old son!) he didn't like bitter taste. So we changed the coating to icing sugar and chocolate strands. If you're a grown up, then a tablespoon of Rum, Whiskey or Tia Maria added to the mix would be delicious and then rolled in crushed nuts or dessicated coconut.

Makes 18

Ingredients
100g Slightly stale cake
100g Milk chocolate, melted
25g Raisins
75ml Double cream
Cocoa, icing sugar or sprinkles for rolling

Method
Crumble the cake in crumbs. Melt the chocolate. Add the crumbled cake and other ingredients to the melted chocolate and mix well with a large spoon.

 

Use your fingers to make small rounds of the mixture and place on a sheet of baking parchment. Put some cocoa powder, icing sugar or sprinkles on a plate and gently coat the truffles using just your finger and thumb to roll them. Shaking off the excess.

 

Do not use the palm of your hand as this is warm as this will cause the truffles to melt. Place the truffles in paper cases.

Lorraine Pascale's Oven Baked Scotch Eggs

This was hard to resist when Lorraine Pascale made these recently on her cookery show. I've never tasted scotch eggs before so I was in for a rare treat. They can be eaten hot or cold and they're ideal for lunch boxes. Don't be put off about the number of bowls and the order they go in, if you set it up correctly from the start it's a doddle after that. Remember, dry before wet, the flour sticks the sausagemeat and the beaten egg sticks the breadcrumbs.

Makes 4

Ingredients
4 Eggs, hard boiled for 5 mins
25g Plain flour, seasoned
5 Jumbo Sausages, skin removed
1 Egg, lightly beaten
80g Stuffing mix  (I used Oakland Sage and Onion, Tesco 79c)

Method
Shell the eggs, set aside. Preheat the oven to 200ºC/400ºF/Gas Mark 6 and line a small baking tray with parchment paper. A production line starting from right to left is needed to do this job efficiently.

Have each ingredient in a bowl, starting with the shelled eggs, plain flour, 5 sausages, chopping board with clingfilm, bowl of beaten egg, bowl of stuffing mix and the prepared baking tray. I suggest having a "dry" hand and a "wet" hand so that you aren't left with a congealed mess on your hands after each egg!

Starting with your "dry" hand roll the egg in the plain flour. Flatten the one and a bit sausages between two pieces of clingfilm, use the heel of your hand, flatten until it's about 10cm in diameter. Unfold the clingfilm and place the floured egg in centre, bring the sausage meat up around the egg using the clingfilm to coax it into place. Twist the clingfilm to get an even egg like shape. Unwrap, fill in any gaps and dip into the beaten egg mixture with your "wet" hand.

Roll the scotch egg until it is fully coated with egg (the egg is the glue that binds the breadcrumbs). With your "dry" hand roll the egg in the stuffing mix and lay your finished scotch egg onto the baking sheet. Do this with all your eggs.

Give them a light brushing or spray of oil and then place in a preheated oven for 25 minutes.

Chinese Spare Ribs

My sister-in-law gave me this recipe when she read my Donal Skehan Sticky Barbeque Spare Ribs recipe and told me there is more than one way to cook pork ribs. If you love the spare ribs in your local take out and want to replicate it at home, then this the recipe for you. Thank you Pauline, I bow to your superior knowledge on all things pork!

Serves2 or 4 as a starter

Ingredients
1kg Pork ribs,
4tbsp Dark soy sauce,
3tbsp Muscovado sugar,
1tbsp Groundnut or sunflower oil
2 Garlic cloves finely chopped
2tsp Chinese five-spice powder
1cm Piece fresh root ginger, grated,
Spring onion, shredded to serve

Method
Place the ribs in a large ovenproof, non metallic dish, or in a plastic food bag. Mix the soy sauce, sugar, oil, garlic, Chinese five spice powder and ginger in a bowl.

Pour the mixture over the ribs and turn to thoroughly coat. Cover the dish with clingfilm and leave to marinate for at least 6 hrs or overnight in the fridge.

Drain the ribs, reserving the marinade, cover with foil and cook in preheated oven, at 180C/ 350F/Gas Mark 4 for 1 hour.

After the hour reduce the temperature to 160C/325F/Gas Mark 3, remove the foil and cook for a further 30 minutes.

Turn frequently and brush with the reserved marinade. Serve in a large dish, and garnish with spring onion.

Donal Skehan's Sticky Barbeque Spare Ribs

These are just the most delicious ribs. For years I tried to imitate my local Chinese BBQ Spare Ribs but to no avail, but now I've found the answer. These pork ribs that are boiled in flavoured stock, as a result they melt in your mouth and are falling off the bone. Just so you know I sometimes double the sauce if I'm feeling extra greedy!!

Serves 6

Ingredients
3kg (6½lb) baby back pork ribs
2 onions, peeled and sliced in half
1 Garlic, Chopped
A generous pinch of salt

For the Barbecue Sauce:
60g Demerara sugar
4 tbsp Dark soy sauce
4 tbsp Tomato ketchup
4 tbsp Honey
4 Garlic cloves, peeled and finely chopped
1 tbsp English mustard
Tobasco Sauce (Optional)

Method

Cut the strips of ribs into manageable pieces, with about 3-4 ribs to each piece.

Then put the ribs in a large saucepan with the onions, garlic, a generous pinch of salt and enough cold water to cover.

Bring to the boil then reduce the heat and simmer gently for 1-1½ hours until the meat is tender. Shortly before the ribs are cooked, preheat the grill to medium or light a barbecue. Whisk all the ingredients for the barbecue sauce together in a saucepan.

Bring to the boil over a high heat, then reduce the heat and simmer for about 5 minutes until you have a thick sauce.

Remove the ribs from the pan and place in a large baking dish or roasting tray, then coat with half the barbecue sauce.

Cook under the hot grill or on the barbecue for 5 minutes on each side and then serve with the rest of the barbecue sauce (reheat if necessary) and devour!