soberandhungry's Blog

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Carb free pizza – cauliflower base

My exploration into cauliflower cheats just got serious! I have perfected a cauliflower pizza base – creating a pizza that looks and tastes great!

Pizza (1)

Ingredients

Base

  • 1 cauliflower
  • 1 courgette
  • 2 eggs
  • 100g mature cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon mixed herbs
  • salt and pepper

Sauce

  • 1 can chopped tomatoes
  • good quirt of tomato puree
  • 1/2 teaspoon chilli powder (optional)
  • 1 teaspoon garlic salt
  • sale and pepper

Topping

  • mushrooms
  • mozzarella
  • basil

Instructions 

 

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Porter Cake

I have a friend who loves cake and ale. There was only one cake that came to mind for her birthday; a Porter Cake. Yum.

Porter Cake

Ingredients

  • 175g butter, plus extra for greasing
  • 450g raisins
  • Grated zest (on the large setting) of 2 medium oranges and juice 1.5 oranges
  • 175g soft brown sugar
  • 200ml Sainsbury’s London Porter
  • 1tsp bicarbonate of soda
  • 3 beaten medium eggs
  • 300g plain flour
  • 1 tsp cinnamon
  • 1 tsp ginger

For the topping

  • 2 tbsp flaked almonds
  • 2 tbsp Demerara sugar

Instructions

  1. Heat oven to 150C/fan 130C. Butter and line the base and sides of two tin loafs. Put the butter, raisins, orange zest and juice, sugar and porter in a large pan. Bring slowly to the boil, stirring until the boil, stirring until the butter has dissolved, then simmer for 10 mins.
  2. Cool for 10 mins, then stir in the bicarbonate of soda. The mixture will foam up.
  3. Stir the eggs into the pan, then sift in the flour and spice and mix well. Pour into the prepared tins, smooth the top with the back of a spoon and sprinkle with the flaked almonds and demerara sugar. Bake for 1 hour and cool in the tin for 15 mins, then turn out and cool on a wire rack.

HAPPY BIRTHDAY WEATHERBANTS

Present

Inspired by the BBC good food recipe:  http://www.bbcgoodfood.com/user/138098/recipe/porter-cake


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Cauliflower Rice

It is all the rage right now – Cauliflower Rice. Initially I was not sold. But we had a sad cauliflower in the fridge that we had neglected to plan into a meal so we decided to give in to the trend! It is really really tasty! If you are trying a low-carb diet or just want to look to reduce your calorie in take you should give it a go. I once watched a TV programme that said the cauliflower was in decline as the average household only eats one a year – so you are also helping the cauliflower farmers. Give it a go…1 cauliflower feeds two people…

Cauliflower Rice

Ingredients

  • A cauliflower
  • 1 x dessert spoon of cumin
  • a pinch of chilli powder
  • 1/2 a dessert spoon of coriander
  • olive oil

Instructions

  1. Grate the cauliflower (you can also grate the stalk)
  2. Transfer to a bowl and add the spices and cover in oil – mix well
  3. Line a flat tray with a sheet of baking paper
  4. Spread it out to a thin, even layer
  5. Roasted the ‘rice’ at 200C for 15 minutes, mixing it in the tray halfway through cooking
  6. Serve up!

Cauliflower Rice2


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Brandy & Port Fruit Cake (Mincemeat) with Brandy Icing

It was again my turn to deliver the goods for Bake Club at work. Seeing as it is getting cold and the shops are already starting to get festive I decided to create a comforting fruit cake with a mincemeat twist! I found some lovely mincemeat cake recipes online. Here is my take on a festive fruit cake – it fed 12 hungry faces.

slice of cake

Ingredients

Cake

  • 140g butter (room temperature)
  • 140g light soft brown sugar
  • 2 eggs, beaten
  • 225g self-raising flour, sifted
  • 85g Cranberries
  • 411g mincemeat (whole jar)
  • Splash of brandy
  • Pecans to decorate

Icing

  • 50g butter
  • 100g icing sugar
  • ~2 teaspoons brandy (need to judge by eye)

cake

Instructions

  1. Preheat the oven to 140C/fan. Grease and line 2 x 20cm (8 in) round tins.
  2. Put all the ingredients into a bowl (except for the pecans) and mix thoroughly until thoroughly blended. Turn into prepared tins and place almonds on the top of one of the layers.
  3. Bake in the preheated oven for about 45-50 mins or until the cakes are golden brown, firm to the touch and a skewer inserted into the centre comes out clean.
  4. Allow the cakes to cool in the tins for a few minutes, then loosen the sides with a small palette knife, turn out on to a wire rack and leave to cool.
  5. Mix the butter and the icing sugar. Add brandy in very small amounts until you have a smooth stiff icing. Lay over the plain layer and stack the pecan layer on top.


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Gingerbread Men – Updated Recipe

I am obviously a member of the bake club at work! When my turn came to feed the hungry team I opted for Gingerbread Men. Everyone loves the nostalgia of a Gingerbread Man, and being from Grantham, where they have been producing Gingerbread since the early 1700’s, it seemed like the only option. This recipe makes 10-12 and is an update to my previous recipe.

Gingerbread2Ingredients

  • 350g plain flour, plus extra for rolling out
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 125g butter (take it out of the fridge 15 mins before), plus extra for greesing
  • 175g light soft brown sugar
  • 1 large egg
  • 4 tbsp honey

 To decorate

  • Writing icing
  • Smarties

 Instructions

  1. Preheat oven to 180C (I have a new super hot oven, so set mine to 170C).
  2. Sift together the first four dry ingredients. Add the butter in cubes. Using your hands, crumble into the mix to produce breadcrumbs. Stir in the sugar.
  3. Lightly beat the egg and honey together, add to dry mix and mould until the mixture comes together into a shiney ball.
  4. Grease 2 x baking trays with butter.
  5. Roll the dough out to a 0.5cm thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them (important as they will grow).
  6. Bake for 8-9 minutes, or until lightly golden-brown. Move to a wire rack to finish cooling.
  7. When cooled decorate with the writing icing and Smarties.

You can find out more about Grantham Gingerbread here: http://granthamgingerbread.com/


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Katie’s basic chocolate biscuit recipe

We recently came home from a shopping trip with lots of flatpack furniture. Every workman needs to be fueled by tea and biscuits but we did not have the latter in stock, so I set-to and baked up some treats. This is a really simple recipe and creates around 30 shortbread-like-biscuits. They take around 10 mins to prepare and 15 mins to cook.

ChocolateCookie2

Ingredients

  • 250g margarine
  • 140g caster sugar
  • 1 medium egg yolk
  • 2 tsp vanilla extract
  • 250g plain flour
  • 50g good quality cocoa (I like Bournville)
  • Mixed icing tubes or icing sugar

Instructions:

  1. Pre-heat oven to 180C
  2. Mix marg and sugar in a large bowl into a light pale paste with a wooden spoon
  3. Add the egg yolk and vanilla extract and beat to combine
  4. Sift the plain flour and cocoa (very important to sift as it can be lumpy) into the bowl bit-by-bit stirring to ensure it combines. Get your hands stuck in at the end to ensure the mixture is well combined
  5. On a clean surface cut the dough into 4 sections, roll equal 7-8 balls out of each section and place them spread out on a greased tray. Take the wooden spoon and flatten to create biscuit-like shapes
  6. Cook in the oven for 15 mins. Move straight onto a wire tray to allow them to cool
  7. Decorate with icing or sprinkle with icing sugar for a bit of fun!


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Stuffed Mushrooms – Fathers Day meal

For fathers day this year my brother and I cooked a meal for our dad. We started with scallops on mushy peas and mint with black pudding and crispy bacon. Followed by a butchers steak with homemade peppercorn sauce, green beans and a stuffed mushroom. Finally ending with a cheese selection. The mushrooms were really tasty – converting even my brother an ardent mushroom hater!

stuffed mushroom

Ingredients

  • 2 slices of stale bread
  • 3 tbsp olive oil
  • 1 lemon
  • 3 garlic gloves
  • Large handful of parsley
  • Sprig of thyme
  • salt and pepper
  • 4 rashers of bacon
  • 6 shallots or 1/2 a large onion
  • 8 large Portobello mushrooms
  • 100g Danish Blue cheese

Instructions

  1. Take two slices of stale bread (or dry out fresh bread the night before) and crumble by hand into a bowl
  2. Add 3 tbsp olive oil and squeeze a whole lemon in
  3. Add finely chopped garlic, parsley and thyme
  4. Season with salt and pepper and set aside
  5. Fry off sliced bacon and chopped onion until they take on colour and set aside
  6. Peel the mushrooms and remove the stalks. Place onto a flat pan hollow side up
  7. Crumble Danish Blue cheese equally between them, top with the bacon and onion finishing with the bread crumble mixture
  8. Bake in the oven for 15 minutes at 180/200
  9. Serve immediately

stuffed mushroom 2