Cake Fairy - Key Lime Pie with Meringue

For this month's Random Recipes Dom set us the task of choosing a cookbook and page number for each other. He called it "I'll show you mine.....if you show me yours!". Dom paired me up with the lovely Cake Fairy.

Cake Fairy hails from London and just started her blog in May. You could never tell as her blog looks very stylish and accomplished already. As you can imagine her favourite thing to do is bake and oh the delights! Let me share a few of them with you.

Autumnal Apple Crumble Cake

Raspberry & White Chocolate Cupcakes

Ginger Bundt Cake

Don't those just look gorgeous? I do hope you pop over to see Cake Fairy, say hello and follow her scrumptious blog.

Just in case you are interested Cake Fairy selected cook book No.4 for me and page number 216, which turned out to be Richmond Maids of Honour from Delia's Vegetarian Collection. They were absolutely addictive. I just posted them yesterday, so if you carry on at the end of this post you will see them in all there glory and can check out the easy recipe.

As well as our random recipes, Cake Fairy and I decided to try a recipe out from each other's blogs. I was no hardship for me, with so many tempting baked goods to try. I decided to make the Key Lie Pie with Meringue. I haven't tasted it yet, well to be truthful, I did taste the ginger base as I made it and it did taste the lime topping, just to make sure it was right you understand and the meringue, well meringue is always a delight, so hopefully my meringue will be too. The pie is sitting prettily and patiently in my fridge until tomorrow night, when my best buddy Andrew comes for dinner.

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Key Lime Pie
An easy key lime pie. A ginger biscuit base, topped with a creamy, but tangy lime layer. Made extra special by a layer of meringue on top.
  • 375g gingernut biscuits, crushed
  • 150g unsalted butter
  • 8 large limes, juice and zest
  • 570ml double cream
  • 397g sweetened condensed milk
1. Crush the gingernut biscuits. I recommended putting them in a bag, covering with a tea towel and crush with a rolling pin (or wine bottle!). Crush them as small as you can be bothered to as the smaller the better.2. Melt the butter in a pan on the hob and stir in the crushed biscuits. Lightly press this mixture in to a medium sized tin. Put in the fridge to chill and harden (about 30mins to an hour)3. Zest and juice the 8 limes.4. Put the lime juice into a large bowl and add the cream and condensed milk. Whisk for 1-2 minutes.5. Fold in the lime zest.6. Check your base has hardened and it is not flaky then pour the creamy mixture on to the biscuit base.7. Chill in the fridge for one to two hoursNB If you are having a dinner party it is okay to make this the night before and leave it in the fridge overnight. Cover with foil just to stop the fridge smell penetrating it. You can then top with the meringue and bake just before guests arrive.
Total time: Yield: Makes 1 Pie

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Meringue Topping for Key Lime Pie
The perfect finish to a zingy key lime pie.
  • 4 large egg whites
  • 150g caster sugar
  • 30g icing sugar
  • 1 tsp pure vanilla extract
  • a pinch of salt
1. Preheat the oven to 190C.2. Put the egg whites in to a very clean bowl (no oil or egg yolk - this is important as the meringue won't get enough air in it). Whisk until, when you draw out the whisk, the egg whites form a stiff peak.3. Gentle whisk in the caster sugar.4. Stir in the icing sugar, vanilla and salt.5. Whisk gentle until the mixture turns glossy.6. Spread the meringue on top of your key lime pie. You can swirl it around with a palette knife or fork to create patterns and peaks. Put the fork in to the meringue twist and pull up.7. Bake in the oven for 10 mins. The peaks should turn browny golden and the troughs should be white.8. Wait until it cools to serve, although this isn’t a rule.Devourer with friends and loved ones x
Total time: Yield: 1 pie topping


Richmond Maids of Honour

Richmond Maids of Honour

Graham has a buffet at work today for someones birthday, so I used a whole pack of pastry to make Delia's Richmond Maids of Honour.

Then we ate quite a few (whoops), so I set him out for another block of pastry and used half of that as well.

So I can tell you that there is enough almond topping for one and a half blocks of puff pastry in this recipe.

I don't see how you could load any more topping on to the pastry really without it spilling over. I also couldn't find the right size of cutter, so I made the first batch with a heart cutter and the next two with a smaller round fluted cutter (I found the round pastries were easier to fill).

Which made lovely bite-sized pieces which are easy to hoover eat daintily. They are delightful and would be great to pass around at a party. Delia did us proud again!

Oh and do admire the silpat liner that Andrew brought me back from America. It is the best thing since sliced bread, honestly. Nothing sticks to it, even the curd the leaked and turned into molten toffee.

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Richmond Maids of Honour
These dainty pastries flavoured with lemon and almonds come from a Delia Smith Recipe. They are easy to make, but I have to warn you, they are very very addictive!
  • ½ packet puff pastry
  • 225g/8oz philadelphia soft cheese
  • 40g/1½oz caster sugar
  • grated zest of 1 lemon
  • 25g/1oz ground almonds
  • 1 large egg
  • 1 large egg yolk
  • 2-3 tbsp lemon curd
  • enough icing sugar to dust
1.Take the pastry out of the fridge about 20 minutes before you start.2. Pre-heat the oven to 200c/180c fan/gas mark 6/400f.3. Cut the pastry block in half, reserving the second half for another day. Roll the pastry out to a square of about 28cm on a floured board.4. Cut out circles with a 8 cm pastry cutter. Be careful not to twist as you remove the cutter. Try for a sharp tap, as they will go a bit awry if they are twisted.5. Place the circles on a prepared baking tray, leaving a little room between them.6. Dot a meagre ½ teaspoon of lemon curd in the centre of each pastry.7. In a bowl mix together the Philadelphia cheese with the sugar, lemon zest and ground almonds.8. In a separate bowl, whisk up the egg and egg yolk then mix into the cheese mixture until well combined.9. Dollop a spoonful of mixture over each pastry, covering the curd and soothing out, but don't take it quite to the edge.10. Pop in the oven for 20-25 minutes until the pastry starts to turn a little golden.11. Put on a wire rack to cool. Once cool, dust with icing sugar. 12. Say you will just have one, but be prepared to eat at least 4, if not more.
Total time: Yield: makes 18

Jamie's Great Britain - Roasted Veg Vindaloo

Jamie Oliver has a new TV show called Jamie's Great Britain. The six-episode series kicked of last night with Jamie exploring his and his family's old stomping ground, London's East End and Southend-on-Sea where he sampled and cooked pie and mash, oysters, winkles and jellied eels. The programme ended with a bbq on the beach with his Mum, Dad and his Nan who he oddly calls Tiger.

Over the six weeks Jamie travels the length of the country searching for today's British classics and looking at the roots of each dish. Jamie visits Yorkshire, The Heart of England, Essex and East London, Bristol and Somerset, South Wales and Scotland and gathers together a plethora of recipes which can be found in his new book that accompanies the series called, yes you guessed it Jamie's Great Britain.

I have to admit to only watching with half an eye last night, as the programme was so meaty and fishy, too much for me to enjoy really. I did like the Bloody Mary sauce he made for oysters and I will be tuning in each week in the hope that he casts some of his magic over vegetables and presents us with some mouth-watering desserts.

I was excited to get my hands on a copy of the book and it is indeed a thing of beauty. It is very visual, absolutely chocablock of photos and graphics and it is on lovely thick paper. Just how I like my cookbooks. I really am a sucker for a cookbook with great photos, printed on good quality paper.

Other than how the book looks, after my first skim through I was disappointed with how meaty the whole book seemed. It is obviously one of those books you need a bit of time with. The main courses are as a whole meat or fish based, but actually there are plenty of soups, salads, cakes, desserts and dressings for us vegetarians to enjoy.

It is sad to admit, but I decided to do a count of the recipes that are suitable for vegetarians, for your benefit you understand, not anything to do with me and my lists, no nothing at all! I was pleasantly surprised that there was a respectable 86 out of the 130 recipes the book boasts that can be enjoyed by veggies.

Here are a few of the recipes that have caught my eye:

Apple & Watercress Salad with Blue Cheese Dressing & Crushed Walnuts
Shredded Rainbow Salad
Potato & Smashed Fennel with Crispy Thyme Breadcrumbs
Sour Cranberry Bakewell
Wonderful Welsh Cakes
Rhubarb & Rice Pudding
Flavoured Gin & Vodka

Roasted Veg Vindaloo

A couple of weeks ago I made Jamie's Roasted Veg Vindaloo from the cookbook. So what did I think of it? Well the curry paste is excellent and I will be using it again. Oh how delicious is smells and it has an excellent full, spicy flavour, but the curry itself was lacking something. To be fair, Jamie did serve his with chicken skewers, which would add another texture. So the second night we had the curry, I added some mushrooms, carrots and courgette and it was excellent. Of course, dishes such as curries, soups and chillies are always better the next day, once the flavours have really developed. I would still suggest adding some extra vegetables if you decide to make this curry.

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Vindaloo Curry Paste
This is the curry paste used in the Roasted Veg Vindaloo from Jamie's Great Britain by Jamie Oliver.

A flavourful and spicy curry paste that is easy to make and has a bit of a kick.
  • 1 bulb of garlic, cloves separated and peeled
  • 1 heaped tablespoon each of turmeric and garam masala
  • 2 heaped tablespoons raisins
  • 1 level teaspoon each of sea salt and cumin
  • 1 heaped teaspoon fennel seeds
  • 2 dried red chillies
  • A bunch of fresh coriander, leaves picked and stalks chopped
  • 1 red onion, peeled and roughly chopped
  • 200ml (7fl oz) white wine vinegar
  • 2 tablespoons each of Worcestershire sauce (veggie) and rapeseed or olive oil
1. Put all the paste ingredients except the coriander leaves into a liquidiser and whiz until smooth, then scrape into a bowl.2. Roughly chop the tomatoes and add to the liquidiser, season well, then blitz until smooth and put aside.
Total time: Yield: enough for 2-3 curries

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Roasted Veg Vindaloo
A vegetarian vegetable vindaloo from Jamie's Great Britain by Jamie Oliver.

This curry is better served day two for full flavour and benefits from some extra vegetables added to it.
  • 1kg (2lb 4oz) large ripe tomatoes
  • a pinch of Sea salt and ground pepper
  • 1 cauliflower, stalk sliced, leaves removed
  • 3 red onions, peeled and roughly sliced
  • 1 x 400g (14oz) tin of chickpeas
  • 500ml (18fl oz) organic veg stock
  • 500g (1lb 2oz) mixed peas, broad beans and sweetcorn
  • 1 x 200g (7oz) bag of baby spinach
  • some Natural yoghurt, to serve
  • 1 fresh red chilli, deseeded and finely chopped
1. Preheat your oven to 200°C/400°F/gas 6.2. In a large casseroletype pan, toss the cauliflower florets and onions with half the curry paste. Add 600ml (1 pint) of water, and roast for 40 minutes, stirring halfway through.3. After 40 minutes, carefully move the hot pan from the oven to the hob. Drain and add the chickpeas, along with the stock and blitzed tomatoes and simmer on a medium heat for about 30 minutes.4. Mash a few times to thicken the sauce. Add the delicate veggies (corn, peas, beans and spinach) for the last 3 minutes of cooking, then have a taste and correct the seasoning. Marble through a few dollops of yoghurt, scatter over the reserved coriander and chopped fresh chilli (leave the seeds in for extra heat), then take straight to the table. 5. Serve with fluffy rice.
Total time: Yield: Serves 6-8

Such a long post, but there is such a lot to fit in.

If you would like a copy of Jamie's Great Britain, you are in luck. I have been give two copies to give away.

Giveaway guidelines:

1. For your first entry, just leave me a comment.

For extra entries:

2. Follow Tinned Tomatoes and leave a separate comment to say you have done so.
3. Follow me, @tinnedtoms on twitter and leave a separate comment to let me know you have done so.
4. Tweet the competition using (Win a copy of 'Jamie's Great Britain' Cookbook @jamieoliver over at Tinned Tomatoes and leave a separate comment to say you have done so.
5. Like the Jamie's Great Britain Facebook Page and leave a separate comment to let me know you have done so.
6. Like the Tinned Tomatoes Facebook Page and leave me a seperate comment to let me know you have done so.

Yes, that is 6 opportunities to win one of two copies!

Remember to leave separate comments as each comment is a separate entry. The giveaway is open in the UK only.

This giveaway runs until Monday 28 November 2011. Good luck everyone!

Phew, my second giveaway this week and there is still one running over at Little Tums.

Win a Soldier Egg Cup and Soldier Toast Cutter Set over at Little Tums. This giveaway is worldwide. I am happy to post it out to the winner, wherever they live. The giveaway runs until Friday 28 October 2011.

You can also enter to win a free lifetime membership to Eat Your Books, an online search engine for your own cookbook collection. This giveaway is worldwide. The giveaway runs until Sunday 13 November 2011.

Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.

Fig, Beetroot & Feta Salad

This is a salad I have been throwing together for lunch at work. I am enjoying it so much, that I keep making the same salad over and over.

The colours, the texture and the flavours are all great. I used pickled baby beets to give this salad a punch, but you could use fresh beetroot.

I am afraid the recipe is a bit of a handful of this and a sprinkle of that, but what more do you need when it comes to a salad?

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Fig, Beetroot & Feta Salad
A colourful salad full of lots of lovely textures and flavours. Easy to throw together in a few minutes.
  • 1 generous handful of rocket salad
  • a few thin slices of onion
  • 6 - 8 mangetout
  • 2 fresh figs, quartered
  • 3 - 4 baby beets (pickled), halved
  • 1 cm slice of feta
1. Pop the mangetout in a small bowl and add a splosh of water. Cover the bowl with clingfilm, prick the film with a fork and microwave for 1 minute. Refresh in cold water and pat dry.2. Start layering your salad in your lunch box. First pop in the salad leaves. Sprinkle on the onion rings. Throw in the mangetout. Next add the beetroot and figs, then crumble the feta cheese on top of the salad.3. Make a little of your favourite dressing and pop in a little dish to take with you. Add the dressing at the last moment, so the leaves don't go soggy.4. Enjoy during your lunch break. Prepare for envious looks!
Total time: Yield: Serves 1

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Honey & Mustard Dressing for One
This is enough dressing for one salad. A quick mix together and it is ready to use or keep for later.
  • 3 tsp olive oil
  • ½ tsp wholegrain mustard
  • ½ tsp honey
  • 1 tsp lemon juice
  • freshly ground black pepper
Pop all in the ingredients in a small bowl and whisk. Have a taste and adjust until it is just how you like it. A little bit more honey or lemon juice, it is up to you.
Total time: Yield: more than enough dressing for one salad

I am submitting my salad to Susan over at The Well Seasoned Cook who is hosting this week's Weekend Herb Blogging.

Weekend Herb Blogging is a weekly event where food bloggers around the world post recipes about cooking with herbs and unusual vegetables or interesting ways to use vegetables, and on the weekend a roundup is published. Herbs, Fruit, Flowers, Plants or Vegetables.

Chocolate & Raspberry Sorbet for Chocolate Week

Oh My God!

I have died and gone to heaven!

When I received a review copy of Couture Chocolate by William Curley I was overwhelmed and I have to admit a bit intimidated. The guy's chocolate work is art. A first glance through the book was accompanied with oohs and aahs and the thought, I could never do any of this. Luckily I had another look through and realised there was a lot I could accomplish and a lot of great tips for presenting chocolate dishes or just chocolate garnishes.

My first I-have-to-make dish was this chocolate and raspberry sorbet and we are back to me dying and going to heaven.

I knew it was going to be great. It is chocolate and raspberry. I love chocolate and I love raspberries and the smell, oh the smell as I was making the sorbet. Oh Wow! And then I had a taste and it was so, so good, I just laughed. Are you ever so amazed my something that you just laugh? It was that moment. I could easily have cried, this is that good!

It is so good I am already planning to serve it at our big family Christmas.

I just wish I had a better photo for you, but it was a night time shot and I haven't set up my lightbox yet.

I suppose you would like the recipe anyway.

Well, ok then.

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Chocolate & Raspberry Sorbet
I don't know what to tell you, except this is better than the most heavenly chocolate ice cream you can ever imagine and it's so much lower fat than ice cream.
  • 50ml/1¾fl oz/3 tbsp water
  • 50g/1 ¾oz caster sugar
  • 500g/1 lb 2 oz raspberries
  • 10ml/¾ tbsp lemon juice
  • 250ml/9fl oz/1 cup water
  • 130g/4½oz/generous ½ cup caster sugar
  • 75g/2½oz/¾ cup cocoa powder
  • 150g/5½oz dark chocolate, roughly chopped
1. The first four ingredients are for the raspberry puree. Put the water and sugar in a pan, bring to the boil and leave to cool. Put the raspberries in a food processor and add the sugar syrup and lemon juice. Blitz to a smooth puree and then pass through a sieve. 2. Put the second lot of water and sugar in a saucepan and bring to the boil. Add the cocoa powder and continue to cook over a low heat for 2-3 minutes.3 Pass the mixture through a fine sieve into a bowl containing the chopped chocolate. Mix until the chocolate has melted and it is completely smooth. Cool rapidly over an ice bain-marie (water bath) and then mix in the raspberry puree.4. Churn the mixture in an ice cream machine following the manufacturer's instructions. 5. If you don't have an ice cream machine, churn by hand. Mix in a bowl and freeze for about 90 minutes until it starts to freeze around the edges. Stir well, then repeat the process twice more until the mix is smooth and frozen.
Total time: Yield: Serves 8 (if you can bear to share it)

Here is a video of William in action. It's great seeing an expert at work. I am in awe.

Happy Chocolate Week!

Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.

Beach Café Review & Classic Scone Recipe

Food in Fiction

Welcome to the second post in my Food In Fiction Series.

I have noticed more and more the tie-in between food and fiction. As foodies, I am sure you love when food takes center stage in a novel and when the author kindly includes some recipes, well that is just an added bonus.

The Beach Cafe by Lucy Diamond

My title this edition is The Beach Café by Lucy Diamond (aka children's author Sue Mongredien, who also writes as Daisy Meadows).

I was in the middle of reading a library copy of this book when I headed off on holiday, so I took it with me and finished it off on the plane. A flight has never gone by so quickly or been quite so pleasant. A great book which I couldn't put down.

Lucy has kindly given permission to print a recipe from the book and taken part in an interview, which is further on in the post.

The Beach Café

..... is the story of Evie, who at the ripe old age of thirty two hasn't exactly set the world on fire. She doesn't have a mortgage, a successful career or a family, unlike her two sisters, who seem to have it all. She is definitely the black sheep in the family. What she does have is a rather boring boyfriend who would rather squirrel his money away than spend it on her and a succession of rather hellish temp jobs.

Things change for Evie when her beloved Aunt Jo dies in a car crash and leaves Evie her Beach Café in Cornwall. Of course Evie's family think this is a big mistake. How can Evie run a business? This makes Evie even more determined to take over the cafe and to prove her family wrong, so Evie packs up her life and heads to the coast.

Evie has wonderful memories of her time in Cornwall helping her aunt in the cafe, but when she gets there everything seems very different from what she remembers. The cafe looks a little rundown, the staff are worse than useless and the locals are openly hostile. Evie begins to wonder if she has made her worst decision yet.

After her chef walks out Evie realises she cannot open the next day without something to offer her customers and so sets about making some scones using her aunt's recipe. It takes her a few tries, but she gets there in the end...

.... and Lucy has kindly included the recipe at the end of the book for us to try.

Classic Scone Recipe

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Classic Scones

The perfect scones to fill with jam and cream for afternoon tea.
  • 350g self-raising flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g butter
  • 3 tbsp caster sugar
  • 175ml milk
  • 1 egg, beaten (to glaze)
1. Heat the oven to 220c/gas mark 7. Mix the flour, salt and baking powder. Cut the butter into cubes then rub in to the flour mixture until it resembles breadcrumbs. Stir in the sugar, then make a well in the mixture.2. Warm the milk then pour into the dry mix and stir to combine to a dough.3. Sprinkle your work surface and hands with flour, then tip out the dough. Fold it over a few times, then pat into a round approximately 4 cm deep.4. Take a 5cm cutter and dip it into some flour. Cut four scones from this round, then reshape the remaining mixture to cut another four. Brush the tops with the beaten egg, and put on a baking tray. 5. Bake for 10 minutes until risen and golden.6. Serve your scones warm or cold, with butter, clotted cream and jam, plus a pot of tea and your nicest crockery. Sea view preferable but not essential. Enjoy!
Total time: Yield: serves 8

Interview with Lucy Diamond 

(aka Sue Mongredien)

1. Evie starts of as a reluctant cook with some memorable disasters, moves on to the determined-to-have-a-go stage and then on to become a fairly competent cook. Do you associate with one of these stages yourself or do you really love to cook?

I really love to cook, although I've certainly had my fair share of disasters. Now that my children are a bit older and I have more time on my hands, I've actually really enjoyed being more experimental in the kitchen and trying new recipes. There's something so creative about cooking that appeals to me - and I must confess to enjoying eating the results too.

2. Do you have a dish that is a family favourite?

There are five of us in our family and I think we'd all have the same reply to this question: Sunday dinner. My husband usually cooks this (hurrah!) and he does the most amazing roast potatoes - fluffy on the inside and crunchy on the outside. He took a tip from Jamie Oliver and always gives them a gentle squashing with a potato masher halfway through roasting. It works!

3. Do you have a culinary party piece for dinner parties?

I don't have a specific dish I wheel out each time, I tend to make something different according to who's coming round, and what time of year it is. A big bowl of pasta and a variety of salads is always a good standby option though. And a fabulous pudding, of course...

4. Is there a cookbook you find yourself returning to again and again?

I love Nigella's books - I've done a lot of baking from her Domestic Goddess book. I've tried lots of Jamie Oliver's 30-minute dinners too, although I've never yet managed to do everything in just half an hour! I've recently bought the 'My Daddy Cooks' book which has some brilliant, easy and foolproof ideas for family meals in too.

5. Now, back to your own books. Where do you write and are you a fan of good old pen and paper or do you work on a computer?
My office is down at the bottom of our house and was once used as the coal cellar in Victorian times, I believe! Now it is lovely and light, with French windows opening onto the garden. I write everything on a computer - I find it much easier to edit that way. Plus I can type much faster than I can write, after years of office slavery.

6. How does it feel when you finish a book? Are you reluctant to let it go or does closing the last page mark an end for you?

Finishing a book is the most wonderful feeling - a massive sense of achievement. I'm always rather sad to say goodbye to the characters, as I come to really know them over the writing period and would happily keep tweaking the text forever, given half a chance. It's a strange feeling when you've gone through the final set of proofs and know that, that's it, there will be no more changes, and it's off to the printers. Exciting, but nerve-racking too. Then, of course, it's straight onto the next book and it all begins again...

7. Would you ever return to a character or community to write more books?

Yes, I think it's possible. I never wrap everything up too tightly for my characters, so definitely feel there are stories still to tell. Not that I've got around to telling them yet, of course, but I'm not ruling anything out!

8. And finally. Evie bakes scones in an attempt to fill the cafe's empty cake stand and you have kindly given us the recipe. So, I have to ask you where you stand on the eternal scone debate that rages between Cornwall and Devon. What goes on first the cream or the jam?

Ha! I think I will be diplomatic and say that, as long as there is cream AND jam on my scone, then I don't mind which way round they go. It still tastes delicious!

A big thank you to Lucy for the recipe, the interview and for writing such fabulous books.

Scone Recipes

Disclosure Statement: I did not receive a review copy of this book or any other incentive. This was a title I borrowed from the library and loved so much, that I decided to review it. The opinions I have expressed are my own.
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