Pink Gin Jam Crumble Slices

Last week I made Pink Jam which naturally led to this recipe! I mean, how did you not see that coming, Gin Jam Crumble… doesn’t that just sound yummy and moreish. Plus, once you have made the jam this recipe is super easy. I would almost say a child could make it, but as this will still contain alcohol I advice you don’t let them do it!

Ingredients

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375g Plain Flour

1tsp Baking Powder

Pinch Salt

Pinch Freshly Grated Nutmeg

225g Caster Sugar

250g Unsalted Butter

1 Large Egg

Zest of 1 Lemon

200g Rolled (porridge) Oats

250g Pink Gin Jam

 

Method 

Preheat your oven to 180C/160C Fan/Gas Mark 4. Line a 30cm baking tray.

In a large bowl, combine the flour, baking powder, salt, nutmeg and sugar and mix until combined. Add the cold butter, egg and lemon zest and whisk until the mixture resembles crumbly breadcrumbs.

Pour half of the mixture into the baking tray. Using a large spoon (or your very clean hands!) push the dough flat, and into the corners, ensure that it is evenly spread out.

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Pour over approximately 250g Pink Jam and spread over the dough. Again make sure you get those edges!

Back to the remaining dough; add your oats and stir through. Crumble over the jam.

Bake for 45-50 minutes, or until golden and firm to touch.

Leave to completley cool in the tray. Cut into 12 pieces (or smaller if you want snack size/sharing). ENJOY!!!!

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These keep for up to 7 days in an air tight container!

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Pink Gin Jam

Love Gin? Love Raspberries? Love Jam? This is the recipe for you!! It’s so ridiculously tasty it’s hard not to eat it off the spoon… or if you do make sure you wait for it too cool first, just some advice! And this is slightly cheating as I use frozen berries as I can never manage to get my act together to go berry picking! And well, they are cheaper, I’m not a millionaire (YET!) so can’t afford fresh berries every time I want to make jam.

This makes two 2 x 350g JarsScreenshot_20171025-130800

Ingredients

500g Frozen Raspberries

50ml Water

335g Caster Sugar

120ml Gordon’s Pink Gin

 

Method 

Place the raspberries and water into a pan, on a medium heat and leave to slowly soften up. This should take about 10 minutes.

Add the sugar and stir over a low heat until the sugar has dissolved. Boil steadily for about 10-15 minutes, or until at setting point, 105C/220F. Though if you don’t have a jam or digital thermometer, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger. If the jam crinkles and separates without flooding back, setting point has been reached!

Add the gin, watch out, those fumes are the alcohol burning off, and stir until well mixed in!

Pour into your sterilised jars 🙂 This will last up to 6 months unopened. Once opened keep refrigerated and consume within 4 weeks.

 

 

Howth – A Not so Hidden Gem

I finally managed to go to Howth at the weekend. And I have to say I can see why people recommend it.

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It wasn’t the sunniest of days when we went but it was still a gorgeous seaside town. Situated just outside of Dublin city centre, about 9 miles, it’s super easy to get to! The best way is to get the DART from Connolly Station. You can use your leap card or buy a return for around €6.50. You get off in the very heart of the town, right next to the harbour! It’s perfect to get out the city for a few hours/half a day, see the sea and relax! You can easily spend a lot more time there!

The best time to go is during the week. It can get incredibly busy at the weekends with tourists and locals going for a day out. Also avoid bank holiday weekends, and super sunny days. Though the latter is harder to do as, let’s be honest, everyone wants to go to the sea when it’s sunny.

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We were incredibly lucky when we got there, as there was a very cute fat seal in the water next to all the boats. These aren’t as common as you think! My friend who goes regularly, and says that Howth is her favourite place, has yet to see them. So if you don’t, don’t be disappointed, it’s just another reason to go back! Try not to feed them though, as this can cause them to become dependent on tourists food rather than hunting themselves. You can see them in the harbour and on the walk down to Howth Harbour Lighthouse.

Walking down to the lighthouse, even on a windy day, is lovely to do. It’s been switched off for some years now but that doesn’t make it any less beautiful. I am a sucker for lighthouses though so I might be bias on this. From here you can see Ireland’s Eye, a small Ireland just off the North coast.

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And for all those history folk, Howth has a dramatic history, the Howth Gun Running. In July 1914, rifles were openly imported to arm the Irish Volunteers. There were civilian deaths and many wounded when police arrived due to large crowds surrounding the yacht that had bought them in.

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Getting lunch here is obviously a must! You have the classics, Leo Burdocks and Wrights Findlater but I would recommend The House. I had one of the best Seafood Chowders I’ve ever had. Filled with mussels, clams and haddock, plus some chorizo and a poached egg. Are you drooling too? It was fantastic, and so fresh. Plus a cheeky glass of white wine doesn’t go a miss. When you’re done head to The Grind for a Tea or Coffee to take away before carrying on your wondering.

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There is also an incredible walk to do, though I we didn’t do it as we lacked in time you can read all about it here. The loop is about 6km long and gives some of the best views of Howth.

Have you been to Howth? Did you get to see seals? What was your highlight?

Oxmantown – best sandwiches in Dublin

Sandwiches are probably the boys favourite food! I’m pretty sure he would have them for every meal if he could. So we are always on the look out for a new one to try.

As you walk down through Stoneybatter, you can just feel the history. You walk past the beautiful fruit and veg market. Even though there are so many places to choose from Oxmantown is a must go to. In fact, it’s probably the best sandwich town in Dublin! Plus it’s just down the road from the Luas stop. It’s only open Monday to Friday, which is heartbreaking if you work 9-5pm. But if you find yourself this side of the river, and hungry this is the place for you.

Firstly, the interior is adorable! I want that triangular shelve with those gorgeous succulents. And I love the idea of writing the menu on the tiles! Also see if you can spot Lego Homer!

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Breakfast is served 8-11am. They have the most amazing Black Pudding Sandwich, served with pickles, relish and rocket. This sandwich is soft, filling and so flavourful. The black pudding is amazing, if it wasn’t so bad for me I would try to go pre work everyday for this. They also have a BLT – crispy bacon and aioli, need I say more! Plus the BLTs are made using sourdough bread. All of this for only €5.50!

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The coffee is by Cloud Picker! Dublin’s first micro coffee roastery, established in 2013. Smooth, light and creamy, the perfect match to your morning sandwich.

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To top it off, their cakes are delicious AND reasonably priced, which is so rare to see around Dublin. We got these for takeaway as we didn’t really need them for breakfast. We went for the brownie, Pastéis de Nata, and a blueberry Madeleine. I was surprised but my absolute favourite was the Madeleine, so light and fluffy but still packed with flavour!

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Have you been? Or do you have another favourite sandwich place?

 

Custard Tart, a family fav!

The tart originated in England (or France) but let’s stick with England today, as to me, they are such an English treat. A crumbly shortcrust pastry filled with a creamy egg custard. Back in the day, if they were made for the rich they would have the addition of spices. Now days you can’t imagine it without them. They even (apparently) inspired the famous Portuguese version, the Pastéis de Nata. Though for me this week it was the other way round, inspired by the Portuguese tarts on GBBO I wanted to make the English version.
Also my stepdad absolutely loves custard tarts! For years when we would go to the bakery that’s what he would get. So this is dedicated to him (even if he only got a small slither that had to travel on a plane to him).

So this is my version, and let’s hope it lives up to my stepdads expectations.

Ingredients

Shortcrust Pastry
225g Plain Flour
150g Butter, cubed and chilled
1 Large Free Range Egg

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270ml Whole Milk
30g Plain Flour
1 Lime Leaf
1 Cinnamon Stick, broken in half
130ml Water
265g Caster Sugar
5 Large Egg Yolks

Whole nutmeg

Method
For pastry, sift the flour into a large bowl and add the cubed, chilled butter. Rub together using your finger tips until the mixture resembles fine breadcrumbs. Whisk the egg and add, mix to form a soft dough. Roll out the dough on a lightly floured surface, till it is about 3mm thick! Line a rectangular 30cm fluted tin, press the pastry lightly to the corners and refrigerate for 30 minutes.
Now for the custard, in a small pan add the sugar and water and heat gently. Bring to the boil, so it creates a syrup, approx 106-112C.
In a large saucepan, add the milk and flour and whisk. Add the lime leaf and cinnamon stick, and bring to a simmer, keep whisking! Cook for about 5 minutes until the mixture thickens. Remove from the heat.

20171006_141708Gradually whisk the sugar syrup into the milk mixture.
In a large bowl whisk up the egg yolks. Slowly pour over the milk mixture while continuing to whisk. Do this super slowly otherwise you can curdle the eggs and end up with a sweet , milky scrambled eggs! Place a sheet of cling film over the surface of the mixture to stop a skin forming. Leave to cool.
Pre heat the I’ve to 180C. Blind bake your pastry. Do this by lining the pastry case with baking parchment and fill with ceramic beans (or in cooked rice or lentils!) And bake for 10-15 minutes. Remove the parchment and bake for a further 7-10 minutes. Pour over the custard and bake for another 15-18 minutes. You want it slightly golden on the top while still slightly soft.
Leave to cool and remove from the tin. To serve, chill and grate over a little nutmeg!

 

 

 

Almond Millionaire Shortbread Squares

As I work full time, and no longer as a baker, I try to make sure I find time to bake but it’s not just the time it’s the “What to bake this week” question I hate. But GBBO has become my saving grace. I love it. It gives me such inspiration each week. So this week I’ve gone for the millionaire shortbread, a classic, and a family favouirte – shortbread, caramel and chocolate, an instant winner. I’ve gone for simple flavours, as in my eyes, you don’t want to mess around with a classic too much.

Ingredients 

Shortbread

225g Plain Flour

200g Unsalted Butter

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120g Caster Sugar

1 Egg Yolk, whisked

50g chopped blanched almonds

Caramel

 

300g Light Brown Sugar

150ml Double Cream

40g Unsalted Butter

1/2 tsp Vanilla Extract

1/2 tsp Salt

Chocolate

 

200g Dark Chocolate

30g Unsalted Butter

1/2 tsp Coffee Powder (I use either Nespresso Espresso or Nescafe Azera)

1/2 teaspoon almond extract

Topping 

50g chopped blanched almonds

Method

Line a 34x24x2cm baking tray.

Make the shortbread first! Place the flour and butter into a large bowl and with your fingers rub together until it resembles fine breadcrumbs. Add the sugar and give a quick stir. Followed by the egg yolk. Mix until the mixture comes together to form a ball of slightly soft dough. Try not to over mix as this with ruin the soft crumbly flavour that we all love about shortbread!

Roll out the dough about 5mm thick and large enough to fit your tray. Sprinkle over the chopped almonds, gentley pressing them into the dough. Chill for 20 minutes. Pre heat your oven to 180°C/160°C fan/350°F. When they have chilled back for 15-20 minutes, until lightly golden. Leave to cool completely!

Time for your caramel! Place the sugar, cream and butter into a heavy-based, medium-sized pan, put it on a low heat. Heat gently, stirring constantly, for about 15 minutes until the sugar and butter are completely melted and the sugar is no longer grainy. Add in your vanilla and salt. Turn up the heat, stir continuously until the caramel comes to around 112°C/242°F.

Remove from the heat and plunge the base of the pan into a sink of very cold water to stop the mixture cooking. Stir constantly for one minute. You want it cool, but still spreadable. Pour your cooled caramel  over your shortbread and leave to set.

While that is cooling make your chocolate ganache. Finely chop the chocolate and put it into a heatproof bowl with the butter. Set over a pan of simmering water, stir frequently until melted and smooth. Add in the coffee powder and almond extract. Pour over your caramel! Sprinkle over the remaining chopped almonds and leave to set completely.

Cut your squares into 12, or smaller if you prefer, these work great as bite size, I’m just greedy.

Salted Caramel Pretzel Blondies

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Ingredients

125g Brown Butter

2 Eggs

220g Light Brown Sugar

200g Plain Flour

1tsp Baking Powder

3g Salt

60g Pretzels

75g Salted Caramel Sauce (plus extra for serving)

 

Method 

Line an 8″ round tin. Pre heat the oven to 150C/300F

Start by making the brown butter.  Do this by make this by placing the butter on a medium heat and cooking until it reaches 150C/300F, it will start to smell slightly caramelly. Leave to slightly cool.

Whisk together the eggs and sugar together until light and fluffy. Whisk in the butter, followed by the four, baking powder and salt. Fold in the pretzels and 50g of the salted caramel sauce.

Place into your tin and drizzle over the remaining 25g of Salted Caramel Sauce. Bake for 35 minutes. It will be soft when it comes out but if it wobbles too much cover with foil and bake for a further 10 minutes.

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To serve cut small slices and drizzle with more caramel sauce! It’s best eaten on the day of baking but will last 3 days in an airtight container!