Blackberry Crumble Cake

I didn't get a chance to photograph this cake until it was nearly finished so I know it is a winner! I used blackberries as we have lots growing at the back of our garden at the moment but blueberries or raspberries would also work well.

Ingredients
For the Crumble
25g sugar, I used a mix of granulated and dark soft brown sugar
1/2 tsp cinnamon
1 tbsp oats
20g melted unsalted butter
50g plain flour

For the Cake
275g plain flour
175g golden caster sugar
150g margerine
2 eggs
150g reduced fat creme fraiche (or yogurt would work)
zest and juice of half a lemon
1 heaped tsp baking powder
1/2 tsp bicarbonate of soda
150-200g of fresh blackberries

Method
1) Preheat the oven to 180 degrees celsius and grease and line the base of a round baking tin (mine is 25cm dia).
2) Make the crumble topping by mixing the sugar, cinnamon, oats and butter together then rubbing in the flour, it should me slightly moister than a normal crumble mix. Put this to one side for later.
3)  Now for the cake batter. Cream together the sugar and margarine until light and fluffy.
4) Add the eggs one at a time and mix well followed by the creme fraiche and lemon.
5) Sift in the flour, baking powder and bicarbonate of soda and stir until just combined.
6) Fold in the fruit carefully so the berries don't break up too much.
7) Transfer the batter to your cake tin and smooth the top before sprinkling your crumble mixture over it.
8) Bake for 40 minutes, until a skewer comes out clean.

Cool on a wire rack and serve with a cup of tea or with custard or ice cream for a proper dessert.
 

Dutch Cookies # 2

Nicole's recipe from The Dutch Table worked really well, these Gevulde Koeken (marzipan filled biscuits) are delicious. I made a few small changes to the recipe and converted the American weights into grams. I also made mine a lot smaller then Nicole's, this recipe makes approx 10 biscuits with a 7cm cutter. Here is the recipe and method. 

Ingredients 

For the dough
225g plain flour
50g caster sugar
1/4 tsp baking powder
pinch of salt
90g unsalted butter
ice cold water to bind 

For the almond paste 
75g marzipan
1 dessert spoon caster sugar
1 dessert spoon egg white (keep the rest of the egg for your egg wash)
1 dessert spoon cold water
(if the mixture seems too runny then you can add a little plain flour) 

For decoration
The remaining egg yolk and white mixed with a little milk
Whole blanched almonds

Method
1) Preheat the oven to 180 degrees celcius (350 degrees fahrenheit)
2) Mix the dry ingredients together then rub in the butter until the mixture looks like breadcrumbs.
3) Add a few teaspoons of ice cold water and combine until you have a smooth dough, cover with clingfilm and refrigerate while you make the almond filling.
4) Mix the almond paste with the sugar, egg white and a little water to form a smooth, think paste.
5) Roll out half the dough to appox 3mm and cut into rounds, I used a 7cm cutter which made 10 cookies.
6) Place these rounds on your baking tray and cut an equal number of tops, the same size, from your remaining dough.
7) Put a teaspoon of the almond mix in the centre of your base and then place on the top and seal the edges, either by hand or with a fork.
8) Brush the tops with the egg wash and place a whole blanched almond in the centre to decorate.
9) Bake at 180C for 15-20 minutes until golden brown.
10) Cool on a wire rack and store in an air tight container.

Dutch Cookies

Dutch cooking is not particularly famous but I cannot recommend enough their breads and cookies. I have been doing a little research as I would love to try out some Dutch recipes especially around Christmas when I think all the marzipan and spiced biscuits will really come into their own.

I have found a fantastic blog by US based Nicole Holten that I wanted to share with you called The Dutch Table, I am going to try out the Gevulde Koeken recipe this weekend, delicious biscuits filled with almond paste. Each recipe on her website has an introduction with the history and traditions of each dish which is fascinating.

Photos on Monday!

Utrecht Markets

I wanted to share some photos from our camping trip to Holland but I have been very busy preparing for opening since we returned. Our holiday is like a distant memory!

So… I thought I would share these pictures from my favourite day, market day.

The flower market takes place on the Janskerkhof every Saturday and was so busy, full of blooms and so cheap. Throughout the day every other person was carrying huge bunches of flowers and negotiating the canals with them hanging from their bicycle baskets. Such a shame we were camping with nowhere practical to put them.

Around the corner also on Saturday was a huge fabric market on the Breedstraat, I was in heaven. And we shared delicious Ethiopian coffee at this great café on Voorstraat called The Village, if you are ever in Utrecht this is the best coffee in town.

Patchwork Lavender Pin Cushion

I have started to try out the projects for the first week long course I am planning for October half term - Basic Sewing Skills and Patchwork.

Every new sewer needs a pin cushion so what better place to start! 

I have used 2 simple patchwork designs for my first pin cushions but it got me flicking through my books and old patterns. I love all the different designs and especially their funny names, I will definitely look into the origins of these a bit more closely.

Below is a selection of American designs, including Puss in the Corner, Turkey Tracks and Robbing Peter to Pay Paul.

The lavender in our garden has gone completely crazy this year so I decided to dry some out to add to my pin cushions so they smell great too.

Runner Bean Tomato Sauce and Quick Bread

A glut of runner beans in the garden this week so I picked lots today and made a quick tomato sauce. I think we will eat this bowlful cold with feta cheese crumbled over the top and salad and crusty bread for dinner tonight.

I am experimenting with quick bread recipes to find one I can use in my baking classes that doesn't take hours to make! Just waiting for this loaf to cool before tasting.

Runner Bean Tomato Sauce Recipe.

My husband's family are Turkish Cypriot and this is inspired by a recipe his mum often cooks as a side dish with rice or bulgur wheat and stuffed aubergines. It also freezes really well.

Ingredients

lots of runner beans (I didn't weigh mine but had about 25 pods) 
1 small onion

2 cloves of garlic

1 tbsp cider vinegar / white wine vinegar

1 tsp caster sugar

1 heaped tsp of sweet paprika

1 can of tinned plum tomatoes 
salt & pepper to season
olive oil for shallow frying

Method

1) Finely chop the onion and garlic and shallow fry in the olive oil until soft.

2) Add the vinegar and simmer briefly.

3) Wash and chop the beans into inch long pieces and add to the pan followed by all the remaining ingredients. 

4) Give it a good mix then put a lid on and simmer gently for around 25 minutes stirring occasionally.

Enchanting Boat Names

I love all the little boats along the Norfolk coast and to imagine a story behind each name.

 

Norfolk Boat Trip

I have just returned from our Summer holiday. First a long weekend with family in North Norfolk, then 5 days camping near Utrecht in Holland (more of that later). Today I wanted to share some photos from our boat trip in Norfolk.

On Saturday, the whole family went seal spotting, sailing from Morston Quay out to Blakeney Point. It was a blustery day and a very early start but well worth it, and we saw lots of seals, both grey and common, each with its own personality!

 

 

  

Afterwards we picked up some crabs for sandwiches for our picnic lunch and delicious fresh 'Opal' plums from Plumbe and Maufe Leith House Orchards and later collected wild samphire from the beach marshes at Holme next to Sea to have with dinner.