Thursday, August 28, 2014

Sparkling Redcurrant Cupcakes - Recipe


I revealed on Facebook that I had for no apparent reason gone into blogger meltdown.  It didn't matter what I cooked it just seemed to fail. Cherries falling to the bottom of my cake, rocky roads that didn't quite rock and on and on it went.  I even made hubby a bacon sandwich that you definitely wouldn't pay for!  Although he did remind me he had already paid and that it tasted good all the same:)

My cupcakes may look a little like Christmas with the frosted redcurrants but I love redcurrants coated in sugar, the combination of sweet and tart is amazing, second only to dipping a stick of rhubarb into a bag of sugar.

I've got three redcurrant bushes in my fruit garden and they reward me with lots and lots of bright red bead like jewels that glisten in the sun.  The fruits can be eaten raw, cooked or can be frozen.  They fruit from July through to the middle of August and give us that all important vitamin C.  Unfortunately ants seem to enjoy my fruits too but there isn't much I can do about that!

Redcurrants cost a ridiculous amount of money in the shops and they are sold in minute quantities, I've no idea why because they grow so easily in this country.

At Christmas time we see recipes and images of redcurrants, where do we buy them from at Christmas and where do they come from?

These lovely cupcakes can be made using raspberries or a combination of redcurrants and raspberries. Yes, the fruits are inclined to sink to the bottom of the cupcake cases..........I've got that sinking feeling again!


Makes: 9
110g caster sugar
110g softened butter
110g self raising flour
1 tsp baking powder
2 eggs
1 tsp vanilla extract
100g redcurrants

1. Preheat the oven to 180ºC/Fan 160ºC.
2. Place 9 cupcake cases in a muffin tin.
3. Add all the ingredients, except the redcurrants, to a bowl and mix together for 4 minutes until soft and fluffy.
4. Fold in half the redcurrants.  Place scoops of the mixture into the cupcake cases. Sprinkle the remaining redcurrants on top of the cake batter.
5. Bake for 30 minutes until cooked through. Place onto a cooling rack.
6. To make the icing: Add 100g icing sugar to a medium size bowl and stir in enough lemon juice to make a pouring consistency.  Colour the icing with a few drops of pink colouring.  Pour into a plastic bag, cut a tiny corner off the bag and decorate the tops of the cooled cupcakes. Take a few sprigs of redcurrants and brush with lightly whisked egg white, spoon over caster sugar to frost.  Place onto a tray lined with wax paper to dry.

Wednesday, August 27, 2014

Ca'puccino, Kings Road, London - Review


Kitchen Delights London Reporter @PaulFoodie experiences afternoon tea the Italian way!

As guests of Ca’puccino, we were invited to try Italian afternoon tea at their eatery on the King’s Road, Chelsea.
Interior
It was of course going to be an English afternoon tea with an Italian twist. To order, we went for the ‘sparkling tea for two’ which costs £37.50 for two people. You’ll get a pot of tea, a glass of Italian bubbles and then to share, 3 savoury and 4 sweet canapés. Not bad at all!

We started off with two iced teas; mint in one pot and a sweet rose infusion in the other.


The tea was served in transparent ‘for life’ tea pots full of ice and a side jug containing a sweet clear syrup which you could add to the tea according to taste. The sweet rose infusion was new, exciting and a beautiful rose colour fit for a summer’s day!

My dining partner chose mint tea, it just doesn't taste as good as fresh leaf and we didn't really find cold mint tea particularly pleasant.

Then afternoon tea arrived.......






Beautiful, tiny sweet and savoury goodies which, as gorgeous as they are, are most definitely smaller than an English afternoon tea. Forget your carb heavy goodies - the clue was the word canapé. As the bubbles arrived, we shared the different canapés so we’d have a bite each then pass comment. Our favourites included the orange shortcrust pastry with orange cream (sweet) and a peanut cream and a soft peanut biscuit (savoury). It wasn’t clear however at a glance if they were sweet or savoury (not that it really mattered given how small they were). We would have preferred it if Ca’puccino had offered less canapés but doubled up on each chosen item, then you would get two of the same canapés without sharing something so small and dainty.

At the end of the afternoon tea we were still a little peckish and indulged in a main course which demonstrates that however beautiful this was, we were expecting something a little more substantial.

Ca’puccino is a lovely little eatery and an authentic piece of Italy right in the heart of London.

Great coffee..........


.......a wonderful menu and friendly waiting staff who can't do enough for you.

Ca'puccino, 138a King's Road, London SW3 4XB

Disclaimer: I was invited to review Ca’puccino, all thoughts are my own - thank you to all the staff for a fabulous afternoon.

Monday, August 25, 2014

Jamie Oliver Personalised Seasoning Rack - Review


The Jamie Oliver Seasoning Rack from GettingPersonal.co.uk is the perfect gift and you can have the rack personalised with up to 30 characters.

I'm really enjoying my personalised seasoning rack
Chilli flakes, smoked paprika, flaked salt and black pepper are all very useful to have to hand in the kitchen, for either sprinkling over or adding to dishes.

The rack is sturdy and measures 9.5x9.5x14cm and the seasonings are excellent quality. This product will make a unique gift and look great in the kitchen.

It definitely wasn't bbq weather here today but it's still possible to enjoy smoky sweetcorn by cooking the cobbette in a microwave steamer for 6 minutes, coat with butter and sprinkle lightly with smoked paprika and if you are brave enough sprinkle over some chilli flakes too.

Smoky corn cobbette
GettingPersonal.co.uk are the only retailer that can personalise their range of Jamie Oliver kitchenware. For more personalised gift ideas please visit their lovely website.

Disclaimer:  I was sent the above product for review, all thoughts are my own - thank you for the seasoning rack.

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