Friday, September 04, 2015

Orange Drizzle Cake with Caramelised Zest

Iced Orange Drizzle Cake with Caramelised Zest
Iced Orange Drizzle Cake
I love mini cakes, it saves ploughing through a large cake and I like that one cake can be drizzled with icing and eaten on the day it's made, the others I place into the freezer. These days the cakeometer dictates that I can no longer eat as many slices of cake all on one day as I did in my teenage years.

Interestingly the majority of cakes improve whilst they're in the freezer because it gives them a chance to take in moisture, so if you ever make a cake and it seems on the dry side either leave it in a container (not airtight) for a few days, or pop it in the freezer.

Orange Drizzle Mini Loaf Cake Topped with Caramelised Zest
The cakes can be successfully frozen at this stage
Makes: 4 Mini Loaf Cakes 15cm x 8cm approx - I bought my loaf tins from Lakeland.

For the cake:
100g caster sugar
115g softened butter
115g self raising flour
2 large eggs beaten
2 tbsp sour cream

For the caramelised orange zest:
100g caster sugar
rind of 1 orange removed with a citrus zester
Juice of 1 orange

1. Preheat the oven to 180°C.
2. Line the mini loaf tins with baking parchment.
3. Tip 100g caster sugar into a small saucepan, add the orange juice and rind of the orange which has been removed using a citrus zester.  Heat gently to dissolve the sugar, then simmer rapidly for a minute, being careful that the liquid doesn't evaporate.  Leave on one side whilst you make the cakes.
4. For the cake. Add the butter and caster sugar to a large bowl and whisk until light and fluffy. Add the eggs gradually to the batter whilst continuously beating. Fold the flour and sour cream into the batter.
5. Dollop the mixture equally between the tins and bake for 20-25 minutes until golden and cooked through. A wooden cocktail stick inserted into the cake should come out clean when they are baked.
6. Remove the tins from the oven, poke the cakes all over with a skewer, pour over the syrup and zest.
7. Leave the cakes to cool in the tins, remove and leave as they are (they can be frozen at this stage) or drizzle icing over.

Thursday, September 03, 2015

Old El Paso New Mexican Restaurante Range Taco Kit Event

Old El Paso Restaurante kit

The London Reporter sips on Margarita's and gets a taste of Mexican cuisine.

We recently had a great night out with Mexican food brand Old El Paso. They've just launched a new 'Restaurante' range using tacos, and to celebrate we were invited to a cookery demo by Celebrity Masterchef Winner 2015 Kimberly Wyatt.

So what's the deal? You are probably already familiar with their popular fajita kits but now you can make some tasty tacos at home and most importantly have a bit of fun with it all as well.

Mexican food is very sociable and this is a great way to get the kids involved in quick, tasty cooking and makes for a super quick supper.

These ready made packs already have the tacos and dry flavourings inside so you'll just need to get the fresh foods in which is really only about three ingredients: fish, chicken, steak, pork or veggies and perhaps a couple of other fresh ingredients such as fresh chilli, parsley, sour cream etc (all clearly stated on the pack).

Steak and vegetables for tacos

I was pleasantly surprised by the quality and the speed you can bash the tacos out (ideal after work on a late night). If you make fish strips for example.........

Fish tacos

.........they only need to be in hot oil for a couple of minutes and then they are ready to be wrapped up in a taco which takes seconds to heat up on a hot pan.

heating up tacos

Now it's up to you to get creative with your other fillings and toppings. Go easy on the tequila now and let us know how you get on.

Disclaimer: We were guests of Old El Paso. All thoughts are our own.

Monday, August 31, 2015

Camp Bestival - The Feast Collective Reviewed

Camp Bestival Fun

The London reporter gets a taste of the coolest festival food out there!

We recently came back from a very HOT and scrumptious Camp Bestival in Dorset. Set in the grounds of the rather quaint looking Lulworth Castle, this is a family festival run by DJ Rob Da Bank with music and street food at its core.

Camp Bestival Lulworth

We were there for three days and in that time there was plenty of time to take in The Feast Collective - a collective of innovative eateries under a big tent offering great street food to be enjoyed in the sunshine.

I spotted Noble Espresso from London, Le Rac Shack offering scrumptious melted raclette cheese dishes and DJ BBQ (which I'll come to) amongst 12 or so dedicated vendors.

Happy Maki provided large sushi wraps crammed with avocado as well as sweet potato chips and a hoisin sauce. Damn tasty and a great way to get a healthy kick at a festival!
The Feast Collective, Camp Bestival, Dorset
Milgi, a sister duo from Cardiff were also providing great veggie food. Everything was home made, sustainable and even the mung beans had just finished fermenting in time to be gobbled up by hungry festival goers.

We also caught up with food star DJ BBQ, who was hosting the Feast Collective. He made an appearance in the Hotpoint Festival Kitchen giving a BBQ demo surrounded by many other foodie experts! One to watch!

Apart from this, there was a cute little farmers market with fresh fruit and local cakes and lots of other food places were dotted around the whole festival site including paella, Indian wraps and pancakes smothered in Nutella. And who can beat a cold festival draught lager on a scorching hot day? Not us!

And for those who love music, we saw Underworld, Bob Geldof, Alison Moyet and 808 State, to name but a few top acts.

Overall, the attention to detail is something else. The area is fabulous with lots of things to see and do for all the family, it's in a very chilled place with no real crowds to be anxious about. We had a wonderful time and as the festival came to an end there was an amazing firework display set to music over the castle, the perfect end to a memorable few days.

Early bird tickets for 2016 are now on sale. See you next year!

Disclaimer:  We were guests of Camp Bestival, all thoughts are our own.