Spiced Apple Cake (Thermomix)

This cake came out a little like a parkin and was delicious. Next time round I may cook for a little longer and adjust the ingredients.

Ingredients:

• 0.5kgs of eating apples (3 or 4 approx)
• 3 eggs, separated
• 75gms of caster sugar
• 75gms of soft dark brown sugar
• 25gms of sunflower oil
• 125gms of plain flower
• 1 tsp of bicarbonate of soda
• 0.5 tsp of cinnamon
• 1 tsp pf cocao

Pre-heat oven to 180°C . Prep a 20cms square baking tin (4cms deep) (I use butter) and put to one side. Peel and core the apples and chop roughly in TM for about 3 secs, Speed 5. Cover and put to one side. Clean TM and thoroughly dry. Insert butterfly whisk into TM. Add the egg whites and beat until stiff for 3mins,speed3. Now add the sugar gradually until well mixed – speed 3 again. Remove the butterfly, scrape down the bowl and add all the ingredients excluding the apples and mix for 15 seconds, speed 5. Add the apples and mix to combine well for 10 seconds on reverse, speed 1. Scrape down with a spatula and ensure well combined. Pour the mixture into the baking tin and bake for 30mins until a stick comes out clean from the cake.Remove from tin and place on a rack to cool down. Serve in slices plain or with a spread of butter with a cup of tea – Perfect!

Review: Bocca di Lupo, Archer St, London, W1

We decided to meet up with our friend who lives in Covent Garden and her new best restaurant is this place. We got a last minute booking at the bar but when we got there it had been upgraded to a table at the back of the small dining area (probably the best table in the house if I was honest!) You are immediately impressed by the reception and atmosphere. It’s busy yet calm, light but not bright if that makes any sense! It was all looking promising. I had no preconceptions as to what the food was like and had read no reviews (but all were glowing allegedly) so I really had no idea what to expect. Many wines are sold by the glass or carafe and are good value. The house white was perfect.

The menu is quite small and in dimmed lights without the aid of any monocle (I left my sodding glasses at home) I could not make head not tale of the menu – no problem – the girls can order! And order they did. We shared the startes and mains and went for:

• Shaved Radish, celeriac and pecorino salad with pomegranates and truffle oil
• Deep fried artichoke a la giudia
• Pasta – Orecchiette with ‘nduja (spicy sausage) red onion and fresh tomato

• Roast suckling pig and grapes
• Luganega – think pork sausage with nutmeg, cinnamon and clove

There are lots of options for small plates or large plates and so I remarked it was like an Italian version of a tapas bar. And in fact it is. I can’t really fault the food. It was fresh, enjoyable and above all unusual – certainly not your run of the mill Italian! Service was above average and apart from a mistake in ordering a rather expensive Chianti (mistake only being the price!!), the bill was very modest.

I shall be back and try and do the menu a little more justice only next time I will be armed with my reading glasses!!

Sticky Toffee Apple pudding with Caramel Sauce

This recipe is based on James Martin's recipe from Saturday Kitchen but with a few tweeks!

It falls into 3 parts: Cake or Pudding, Caramel Sauce and Sharp apple sauce.

Ingredients (serves 6/8):

• 140gms of butter (softened)
• 300gms of sharp eating apples
• 50ml water
• 30gms caster sugar
• 175gms of dark brown sugar
• 3 tbsp of golden syrup
• 2 free range eggs
• 1 tsp vanilla extract
• 200gms self raising flour
• 1 tsp of bicarbonate of soda
• 1 apple for decoration - cored and sliced in thin wedges
• (optional 2 tbsp of calvados - I used brandy as I had no calvados!)

Caramel Sauce:

• 70gms of dark brown sugar
• 50gms of granulated sugar
• 120gms of butter
• 120gms of golden syrup
• 100ml of double cream or milk depending on thickness required
• few drops of vanilla extract
• 2 tsps of lemon juice

Preheat the oven to 190C/375F/Gas 5. Grease/flour 23cm spring-form tin. Melt 25g of the butter in a saucepan and add the apples, water and sugar. Cook over a gentle heat until steam appears from the saucepan, then cover with a lid and cook for 3-4 minutes, or until thick and fluffy. Remove the lid and beat the mixture to remove any lumps. Add the calvados and beat until well combined. Beat 90g of the butter and the soft brown sugar in a large mixing bowl until light and fluffy. Add the golden syrup, eggs and vanilla extract and mix until well combined. Fold the self-raising flour into the cake mixture.

Meanwhile, add the bicarbonate of soda to the apple puree and mix well, then stir this quickly into the cake mixture. Pour into the cake tin and gently tap the sides of the tin to evenly disperse the mixture.

Melt the remaining 25g butter in a saucepan. Arrange the sliced apple over the top of the cake in a circle, and brush with the melted butter. Sprinkle brown sugar evenly over the cake. Place in the oven and cook for 40-45 minutes, and allow to cool slightly before turning out.

For the calvados caramel sauce, place the sugar and butter into a small saucepan and cook until melted and well combined. Pour in the double cream and calvados. Simmer gently for three to five minutes, or until the mixture thickens slightly. Add the lemon juice to the sauce. This makes the sauce a little less sweet but still rich.

To serve, cut the cake into slices and put a spoonful of ice cream on top. Finish by drizzling over some of the sauce and adding some sharp apple puree. (see note below)

Thermomix instructions:

I have only done the apples and the caramel sauce in the thermomix but will update when I have sussed out the cake mix!

Caramel Sauce - put the butter, sugars and syrup into the TM bowl and cook for 5 mins 80deg/speed 1.5. Add the milk and vanilla. Cook for 3 minutes 100deg/speed 2

If you want to cook the apples, core,peel and roughly chop apples. Put into TM bowl with the water and cook for 10mins/90deg/speed1/reverse blade. At this point you can either puree for the sauce (20 secs speed 8) or lightly chop for the cake 5 secs speed 4 - until you get approx 7mm pieces of apple etc.

New gadget in the kitchen - a Thermomix

I have been after one of these gadgets for ages and having had it a few weeks now, I'm not disappointed! (It's a good job really as they are rather expensive) I can now create a host of things with minimal fuss and free me up to do other things in the kitchen - great considering I have limited time anyway. Already I have created perfect soups, a terrific caramel sauce, perfect bechamel /cheese sauces, Cranberry sauce and bread sauce. As the unit cooks as well as processing, there is minimal less washing up as well!

Have a look here to see why it is so good.

Where possible, I will add notes to any recipes so those of you who are lucky enough to own one can apply the recipe to the Thermomix

Christmas cake recipe!

Once again this year, I've had requests for my Tequila Christmas Cake recipe so here goes:

• 1 cup sugar
• 1 tsp baking powder
• 1 cup water
• 1 tsp. salt
• 1 cup brown sugar
• Lemon juice
• 4 large eggs
• Nuts
• 1 bottle tequila
• 2 cups dried fruit

Sample the tequila to check quality.
Take a large bowl; check the tequila again to be sure it is of the highest quality...Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add 1 teaspoon of sugar. Beat again.At this point, it is best to make sure the tequila is still OK.Try another cup just in case.
Turn off the mixerer thingy.Break 2 eggs and add to the bowl and chuck in the cup of dried fruit.
Pick the fruit up off the floor.Mix on the turner.If the fried druit gets stuck in the beaterers, just pry it loose with a drewscriver.
Sample the tequila to test for tonsisticity. Next, sift 2 cups of salt, or something.Check the tequila. Now shift the lemon juice and strain your nuts.
Add one table. Add a spoon of sugar, or somefink. Whatever you can find.Greash the oven.Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the tequila and wipe the counter with the cat.

Cherry Mistmas!

Review: Terroirs, London, WC2

It was a last minute booking that got us into Terroirs as this place is getting pretty busy!

After an abortive attempt to get a drink at the new Savoy – 45mins wait! - we stolled across the Stand and into William IV St to sample Terroirs food. Upstairs was heaving and quite noisy, so I was pleased to find we were decending multiple stairs into the underworld and to a much more tranquil space. Service was very good and we were well waited on. A selection of starters including Iberian Ham, Tomme de Savoie (bit small) and Duck Rillettes (quite large) and bread managed to put some of our hunger at bay. The Duck rilletes were very good – and not something I normally order (I have some bad memories of Rilletes du Le Mans).

Main courses consisted of Piperade Basquaise (a ‘small plate’) which was generally not liked, Spatchcock’d quail with romesco sauce (very good), Bavette aux Echallotes, Salsify & Girolles (very good and for a bavette it was very tender!) and then Red Leg Partridge, Spaetzel (I don’t actually remember seeing these on the plate!), Chestnuts and Bacon (fab). So far, the food was very good with the odd hiccup. The wines were going down well at the same time.

By the time the pudding was due to be ordered we decided to choose the Tarte Tatin for 2. At £12.00 it looked a little steep until it turned up in its pan and was not only fantastic but also would have fed 4! It was dark, rich and served with crème fraiche – it could not have been better.

All in all, we really enjoyed the experience and I can’t wait to go back! Cost with plenty of drinks was £87.00 per couple including service.

Ancien Hotel Baudy, Giverny, France

Another card that I have found is this little place close to Monet’s house. Giverny is about Midway from Paris to Rouen. It was one of those sunny days when we just fancied a lunch out in the open having enjoyed the house and gardens where Monet painted his famous works. The food was rustic, the garden busy and the weather was glorious – a definite must next time in that region.

Have a look at the typical menu here: http://www.giverny.fr/IMG/pdf/Carte_restaurant_2010_-2.pdf

Aljibe Restaurant, Yaiza, Lanzarote

I have discovered a couple of cards from trips to restaurants and one that stands out is this restaurant. Its part of the Bodegas Stratvs winery and doesn’t look to have been open that long. Serving fine dining, you can expect a decent meal – and of course, washed down with some of Stratvs’s own wine – and good wine it is, as is others on the island such as the wines from Bermejo.

I don’t have a record of what we ate but I do remember starting with papaya gazpacho and enjoying the food from that moment on.

Le Chateaubriand, Paris

The above is a beaten up menu from 2009 when we went to Le Chateaubriand. A fabulous meal and a place I can't wait to get back to......I'll edit this post with more information...

Photos of previous Gastronomique!

I'm not that good at photography - mainly because I find a pocket camera useless for details close-ups. My buddy Tim, had a go for these and the results are better, but a decent slr type camera would help!

Pear, Pea & Watercress Veloute with Parmesan crisps

Marinated and home smoked salmon

Tartlette Spicy!

A close Up!

The 'pudding' - looks a bit odd in this photo!

The host - I'm looking quite relaxed really!

The 'pudding' - under attack

Mini Paella

Plum Tatin

Maison Mattmoo Gastronomique!

Maison Mattmou 08/21/10

Cocktail St-Germain

Champagne et Sureau Liquer.

Delice de Bouche

Veloute de Pois, Poire et Cresson servi avec parmesan feuilletée.

Saumon Fume Chaud

Salmon marinés avec soja et meil, fume dans nos maison.

Le Tarte Spicy!

Un Tartelette inspiré par Le Méditerranéen.

Sureau Sorbet

Deux sorbets! – Sureau do nos maison.

'Pudding Anglais' avec Beouf

Suif de Beouf pudding avec beouf, champignons et un sauce de vin rouge.

Specialité d'Espana

Paella avec poulet et fruits de mer.

Tarte Jacqueline

Tatin de Prunes (produit de nos maison)

Café et Chocolats du Maison

Les plats c'est preparé dans un environment ou il y'a les nutters. S'il vous plait informé le management. Si vous etes allergique a les nutters!

I have been asked by a few friends to add my last gourmet evening menu to the blog and also the recipes – well here is the first bit. Some of the recipes are already on the blog but the remainder will get added in due course. To those there on the night, it was great fun and the I can confirm that you are all bone fide members of the Clean Plate Club!!

MaisonMattmoo evening of food!

What a great evening last night – lots of courses chez nous and all were really enjoyed. I’ll blog the recipes and post a few photos over the next day or so….

Mini Steak & Mushroom Puddings

Blooming gorgeous! Mrs.H. always likes a bit of flattery but this time she has to step to one side as the noble suet pudding takes centre stage!

This recipe just worked 1^st time and it is fabulous. I’m sure that if I had used a rich veal stock, then it would have been even better!

Ingredients – makes 6 mini puddings

• 450gms of lean steak
• Flour to coat beef
• 150gms Mushrooms - sliced
• Butter / rapeseed oil
• Flour
• Thyme
• 1 medium onion - chopped
• 250ml red wine
• 2 tsp redcurrant jelly
• 350mml beef stock / veal
• Salt & pepper
• ½ tsp Worcestershire sauce

For the suet pastry:

• 250gms of self raising flour
• 125gms of Suet (I use Atora!)
• Pinch of salt
• 8 tbsps of cold water

Chop the beef into small chunks and then coat in flour. Heat a good knob of butter in a pan and add a little oil to allow the browing of the meat. When it is brown, add the onions and mushrooms and cook until soft. At this point add the wine and reduce a little. Then add the stock, thyme, Worcestershire sauce, salt and pepper and cook for around 30 minutes. The stock will reduce creating a thicker gravy - at this point, stir in the redcurrant jelly and cook for a little while longer. Taste and season accordingly.

Once done, remove all the meat, mushrooms and onions with a slotted spoon and set aside to cool. You now can make the pastry. Sift the flour into a mixing bowl and then add the suet and mix in. Slowly add the water, mixing well as you go until you get a light pastry. Leave for 20 mins.

After about 20 mins the beef will be cool and so the final stange of prep can be done. Roll out pastry to about 3/4mm thick and line a 75mm baking basin with the pastry. Fill well with the beef mixture right to the top edge of the pastry. Spoon some of the gravy left over around the meat to fill any voids but do not put too much in each pudding. Cut a circle of pastry to completely cover the top of the pudding, wet the edges with water and tightly seal down the pastry on the top with the sides of the pastry. Cover the top then with silver foil (I put a pleat in it to help if it expands) and tie up with string.

You can now put the basins into boiling water (2/3^rds the way up) and then cover the pan. Cooking times will vary but I would allow 1 to 1.5 hours if they are small puddings. Check the water level regularly.

Turn out the puddings upside down and spoon over more gravy onto the top of the pudding. Serve with a few carrots or crushed peas and mint. I do not think potatoes are needed as the suet pudding makes up for it. I guarantee you’ll enjoy it – in fact I’m going to make another batch shortly!

The description is a little short but I think you get the principle. The better the stock then the better the flavour!