Days 53 – 60 of Project 365

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Days 53-60 of Project 365

53. Partners in Crime (This is one I had hoped to add by the time the post went live last week, but I had no chance so have added it into this week's batch. We went away to Coombe Mill for a few days with my brother and his family, and this is The Boy and Fiery Cousin – from Wild Family Fun – exploring the grounds.)

54. Simple Things (It doesn't matter what time of year it is, give children a spade and sand and they can ask for nothing more to make them happy! While the adults were making a fire and cooking hot chocolate, the children started digging to Australia.)

55. In Training (The Boy adores driving the tractor with Farmer Nick, and as we were the only people there this week he had plenty of opportunity.)

56. Natural Childhood (He couldn't be happier than one of the pigs in the muck behind him in this photo; he just needs the outdoors and freedom to explore and he is content beyond all measure.)

57. The Wonders of Nature (On the last day of our holiday we called into Boscastle for a few hours before the drive home. It's a beautiful little village, but the plaques showing the flood damage are shocking. We walked up to the point on the edge overlooking the harbour, climbed over the crest and saw one of the most amazing natural sights I've ever viewed. More in tomorrow's My Sunday Photo.)

58. Heston and Jamie (The Boy's friend from school came over to play and have tea, they decided to have fun with his play kitchen. Not sure who was more disbelieving; The Boy's friend or his mum; free play with baking powder, vinegar, shaving foam, flour, lemon juice, alka seltzer, lentils, etc.)

59. Just Chillin' (A busy day rushing around trying to find somewhere, anywhere, that we could get The Boy's holiday photos printed out for school resulted in a fraught mummy. We descended on the park for a calming ten minutes grounding and relaxation.)

60. Dough (The only time we've tried to make pizza in the past ended up in a rush and me not having enough time for it to prove, the result was a gelatinous mess which just wouldn't cook properly. Today The Boy and Mr. TBaM made the dough this morning, kneaded it good and proper, and we left it to prove for an afternoon. I don't think we're going to be buying pizzas again!)

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TheBoyandMe's 365 Linky

Samsung Mentorship With Gizzi Erskine

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In the twelve years that I've been teaching, I've seen quite a few changes to the way in which the curriculum is delivered and how the education system works. One thing stays the same though as far as I am concerned: my job as a teacher is to help children fulfill their potential, or at least to understand that they have a potential to fulfill. To inspire them to explore, to understand. To feed their hunger for knowledge and develop their understanding of how their world works.

To drive them onwards to find the one thing that they have a talent for, and to be the best that they can, or want to, be in that area.

Teaching isn't about disseminating information. Not any more. Not in the 21st Century. It's about facilitating a child's desire to learn. It's about supporting them, being a mentor almost.

'Lifelong learning'.

Finally a phrase to show that people don't just develop an education in school, that it continues throughout their entire life. There are always opportunities to learn, to develop and to be the best that they can.

And in Britain we do love a tale of success. We like to see someone gain a reward for all their hard work, countless television programmes demonstrate that on a weekly basis. My personal favourite in recent months was a series which involved three well-known chefs mentoring catering students, maybe because inside me is a wannabe or repressed gastronomist, the same goes for most of us I suspect? I know I'm one of those cooks who looks at a picture in a recipe book, looks at the ingredients, checks my cupboard for what I really have and then makes it up as I go along.

Sometimes it works, sometimes it doesn't.

Imagine having a successful mentor nurturing your talent? Imagine having that someone who can help you fulfill your potential, who will ensure you succeed?

Samsung is joining forces with the UK’s hottest talent to give people with a passion for food, film, music and photography, the opportunity of a lifetime. ‘Launching People’ will see pop-up chef and Sunday Times cook Gizzi Erskine, award-winning actor and producer Idris Elba, singer-songwriter Paloma Faith and portrait and fashion photographer Rankin, search for undiscovered British and Irish talent. They will act as mentors as they help food lovers, budding film makers, musical game changers and picture takers launch their brilliant ideas.

The chosen candidates will work with one of the four inspirational mentors to collaborate on a unique project. Their journey, from meeting the mentors to the launch of their project, will be documented in a television series to air later this year.

Further information is available in this video on YouTube also.

To apply you need to make a 2-minute video all about you and your ambition. This is your chance to show off your passion, your personality, and your project idea, to get the attention of our mentors. Then we just need an image and a bit of copy and you’re good to go.  You can find out more and upload your submission at LaunchingPeople.co.uk

Up For Grabs – Two opportunities for everyone:

  1. The mentors will select four candidates with whom they’ll work one-to-one. The chosen protégés will spend 2-3 weeks together, working closely with their mentors in a house fully furnished with Samsung’s latest technology on their personal projects, building towards a grand launch event and making their ideas and ambitions a reality.
  2. And the public will get to vote for one winner in each category to receive £500 for personal tuition and Samsung technology up to the value of £2000.

This is a sponsored post.

Oreo & Caramel Cheesecake

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I tasted a delicious pudding on the weekend which I was desperate to recreate. However this is a slight cheat as it's not really a cheesecake in the traditional sense.

Oreo & Caramel Cheesecake

Oreo & Caramel Cheesecake

  • Makes: 8 inch cake serving 8-10 (depends how big a slice you want!)
  • Preparation time: 30 minutes
  • Cooking time: caramel – 2o minutes
  • Setting time: 1 hour

Ingredients:

  • For the biscuit base:
    • 300g bourbon biscuits
    • 70g butter
  • For the caramel:
    • 200g condensed milk
    • 100g light brown sugar
    • 100g butter
  • For the filling:
    • vanilla instant-whip dessert (i.e. Angel Delight)
    • chocolate instant-whip dessert (i.e. Angel Delight)
    • 2 tablespoons of cream cheese
    • 4-5 Oreo cookies
  1. Break up the bourbon biscuits into fine crumbs (I blitzed them in a food processor).
  2. Melt the 70g butter in a saucepan and add the bourbon crumbs.
  3. Transfer mixture into a 8inch flan tin (for ease I used one with a removable base and inserted a cake liner too) and press down firmly all over to compress the mixture.
  4. Place in the fridge to cool and set for twenty minutes.
  5. Melt 100g butter in a pan and add 100g light brown sugar to dissolve. Pour in the condensed milk and raise the temperature very gently until it starts to simmer. Keep the temperature low and stir continuously for around twenty minutes until brown.
  6. Once thickened, pour over the set base and transfer to the fridge to set for twenty minutes.
  7. Mix the two packets of instant-whip desserts separately, use two-thirds of the milk that it suggests on the packet (this will help with the firmness of the filling). Add one tablespoon of cream cheese to each mixture.
  8. Spoon the two different mixtures over the base alternating into a pattern, then stir them through loosely to create a marbled effect. Place in the fridge to set for twenty minutes.
  9. Sprinkle the crushed Oreo cookies over the top of the dessert and serve immediately.

Oreo & Caramel Cheesecake

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Linking to Recipe Of The Week, Share Your Stuff Tuesdays and Tasty Tuesdays

Cheese & Vegetable Puffs

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These little crackers are a perfect treat as a canape at a party or as a light snack.

Cheese & Vegetable Puffs

  • Makes: 1 roll of puff pastry makes 6
  • Preparation time: 10 minutes
  • Cooking time: 15-20 minutes

Ingredients:

  • ready-made puff pastry
  • halloumi, diced
  • mixed vegetables to own taste: I used asparagus, carrots, baby sweetcorn, broccoli, red pepper
  • 2 tbsp of crème fraîche
  • a knob of butter
  • grated cheese
  1. Preheat the oven to 200°C.
  2. Cut the puff pastry into six rectangles and lay them on a baking tray.
  3. Prick the pastry over with a fork in the area where the filling will be placed.
  4. Lightly stir-fry the vegetables and diced halloumi for five minutes in the knob of butter.
  5. Stir in the crème fraîche to the mix and place a large spoonful onto the centre of the pastry rectangles.
  6. Sprinkle some grated cheese on top of the vegetable mix.
  7. Place in the over for 15-20 minutes until risen and golden.

Cheese & Vegetable Puff

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Linking to Recipe Of The Week and Tasty Tuesdays

Brie & Cranberry Twists

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Brie and cranberry is one of those marvellous combinations which is symbolic of Christmas. The sweet tang of the cranberry against the smooth creaminess of the brie is a very indulgent flavour to enjoy, but one that vegetarians have known about for years as a staple filling in coffee shop sandwiches.

These little crackers are a perfect treat as a canape at a party or as a light snack.

Brie & Cranberry Twists

  • Makes: 2 sheets makes 6
  • Preparation time: 10 minutes
  • Cooking time: 10-15 minutes

Ingredients:

  • ready-made filo pastry
  • brie, cut into 1 inch chunks
  • cranberry sauce
  • melted butter
  1. Preheat the oven to 200°C.
  2. Cut the brie (straight from the fridge so it retains its firmness) into 1 inch chunks.
  3. Unwrap two sheets from the ready-made filo pastry. Filo pastry dries out very quickly, so return the unwanted sheets back to the packet and seal it. Have a damp tea-towel ready to drape over the filo pastry which is being used to prevent it from drying out and cracking.
  4. Brush one sheet of the filo pastry with the melted butter and lay the second on the top, this will help them stay together.
  5. Cut the pastry into sixths.
  6. Place a 1inch chunk of brie in the middle of each sixth, with a small dollop of cranberry sauce on top.
  7. Fold over the edge of the filo pastry, brushing the layers with melted butter to help them stick together.
  8. Turn over the pastry to the seal is on the bottom and place on a non-stick baking tray. Gently twist each end like a cracker and brush over with melted butter to glaze.
  9. Bake for 10-13 minutes, but check after 10 minutes.
  10. Leave to cool slightly before serving.

Brie & Cranberry Twists

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Linking to Recipe Of The Week and Tasty Tuesdays

Poached Pear Cupcakes

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I'm a big fan of the delicate taste of pears, and while I don't particularly like the texture of a raw pear, I do enjoy seeing how creative I can be with them in my cooking.

Poached Pear Cupcakes

Makes: 12
Preparation time: 30 minutes
Cooking time: 20 minutes
 
  • 1 litre/1¾ pints water
  • 200g/7oz granulated sugar
  • 3 small pears, peeled, quartered and cored
  • 1 cinnamon stick
  • 75g/2¾oz plain flour
  • 70g/2½oz ground almonds
  • 1tsp baking powder
  • ¼tsp salt
  • 115g/4oz unsalted butter, softened
  • 200g/7oz caster sugar
  • 1tsp vanilla bean paste
  • 1 eggs
  • 4tbsp double cream

Frosting & Decoration:

  • 150g/5½oz icing sugar
  • 225g/8oz unsalted butter
  • 1tsp vanilla bean paste
  • 1tsp ground cinnamon
  1. Bring the water and granulated sugar to the boil in a saucepan. Reduce the heat to low and simmer, stirring until the sugar has dissolved. Add the pears and cinnamon stick and simmer for 20 minutes. Remove the pears and set aside to cool, do NOT dispose of the liquid. Preheat the oven to 180°C/350°F/Gas Mark 4 and line a 12 hole cupcake tin with paper cases.
  2. Beat the butter and caster sugar in a bowl until pale and fluff, add the vanilla bean paste and eggs one at a time beating after each addition. Add a little flour if the eggs start to curdle. Sift in half the flour and the cream, beat until well incorporated. Add the remaining flour, ground almonds, baking powder and salt and mix through well.
  3. Spoon the batter into the paper cases and put a pear quarter into each. Bake in the preheated oven for 20 minutes until risen and golden. Leave to cool in the tin for 1-2 minutes, then transfer to a wire rack to cool completely.
  4. Sift the icing sugar into a bowl with the unsalted butter, and stir together. Add the vanilla bean paste and cinnamon, and beat until combined. Spoon the frosting into a piping bag with a star-shaped tip, and pipe onto the cupcakes.
  5. Reduce the poaching liquid down until it produces a sticky and slightly runny syrup, drizzle over the top of the cupcakes.

Poached Pear Cupcakes

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This recipe comes from Make, Bake, Cupcake: The Recipe Book, which is a wonderful recipe book full of imaginative cupcake ideas for bored bakers. My personal favourites are the White Russian, Mudslide, Limoncello, Caramel Appletini, and Salted Caramel cupcakes. With easy recipes, colourful photography, and cute illustrations throughout, the book is a joy to use. I particularly like the way that the chapters are easy to find with cut out cupcakes as the markers.

Make, Bake, Cupcake: The Recipe Book is published by Parragon Books with an RRP £14.00 but is currently £5.00 on Amazon.

I was sent this product for the purpose of review, my opinion is honest and unbiased.

Linked to Recipe Of The Week, Tasty Tuesdays and Share Your Stuff Tuesdays.

Espresso Cupcakes & Cappuccino Frosting

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I am a big fan of coffee flavours, but not actually of the hot drink. I adore coffee ice-cream, frappuccinos and flavoured chocolates but have a real aversion to it as a warm liquid. However, there is always room for coffee cake!

Espresso Cupcakes with Cappuccino Frosting

Espresso Cupcakes with Cappuccino Frosting

  • Makes: 12
  • Preparation time: 10 minutes & 10 minutes for frosting
  • Cooking time: 15-20 minutes

Ingredients:

  • Cakes:
    • 4oz/120g self-raising flour
    • 4oz/120g caster sugar
    • 4oz/120g butter
    • 2 eggs
    • 1tsp vanilla bean paste
    • 1tbsp vanilla yoghurt
    • 1 shot of espresso
    • 1tsp espresso/coffee powder
  • buttercream:
    • 5oz/140g butter, softened
    • 10oz/280g icing sugar
    • 1-2 tbsp milk
    • 1tsp espresso powder
    • chocolate spread
    • cappuccino cream wafer rolls
  1. Cream the butter and caster sugar together until light and fluffy.
  2. Whisk in the eggs and vanilla extract, add a little flour if the mixture starts to curdle.
  3. Sift the flour in with and mix thoroughly.
  4. Stir through the vanilla yoghurt and espresso shot gently.
  5. Fold in the coffee powder.
  6. Divide into cake cases and cook in a preheated oven (200°C/Gas Mask 6) for 12-15 minutes.
  7. Transfer to a wire rack to cool.
  8. Mix the buttercream, but before transferring to a piping bag with a star nozzle, smear chocolate spread around the outside of the bag. When the buttercream is piped, there will be a gentle hint of chocolate in the topping.
  9. Break a section of cappuccino cream wafer roll and place on the top of the buttercream.

Espresso Cupcakes with Cappuccino Frosting

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Mini Stuffed Pumpkins

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When we went pumpkin picking recently, we may have been over enthusiastic in the amount of orange gourds that we returned with, particularly those described as 'munchkins'.

Munchkin Pumpkins

Straight away I knew what I wanted to do with them; far too perfect to not be enjoyed whole, they were crying out to be stuffed with a delicious vegetarian concoction.

Mini Stuffed Pumpkins

  • Makes: 1 pumpkin serves 1 person, multiply for the right amount of 'guests'
  • Preparation time: 20 minutes
  • Cooking time: 35-45 minutes

Ingredients

  • munchkin pumpkins, 1 for each person
  • a knob of butter
  • 3 blocks/pellets of frozen spinach
  • 1tbsp mascarpone
  • small block of blue cheese (matchbox size), crumbled
  • black pepper for seasoning
  • basmati rice mixed with mediterranean vegetables (peppers, courgette, onions, etc)
  • grated parmesan

You'll also need:

  • a sharp knife
  • metal, circular (pastry) cutter
  1. Press the cutter down into the top of the munchkin pumpkin to mark out the area to be cut, then carefully cut down into the hollow centre of the pumpkin all the way around the circle. I am a little clumsy with a knife, so actually hammered the cutter down to cut through the tough exterior, then used the knife to prise the lid off.
  2. Remove the lid and scoop out all the pith and seeds. Slice the pith and seeds from the bottom of the lid.
  3. Wilt the frozen spinach with butter in the microwave for one minute. Stir through the mascarpone cheese and season with black pepper.
  4. Crumble in the blue cheese and fold in the rice mixture.
  5. Divide the mixture between the pumpkins up to the bottom ledge of the lid area. (This will allow expansion space for the rice as it cooks).
  6. Replace the lid loosely and place on a baking tray. Place this baking tray on a large and deep baking tray with water in, this will help keep the pumpkin moist as it is roasting.
  7. Cook in the oven on 190°C/375°C/Gas Mark 5 for 35-45 minutes until the pumpkin's sides are soft to the touch.
  8. Remove the lid and sprinkle on some grated parmesan. Replace the lid and return the over for a further two minutes for the cheese to melt.
  9. Serve with salad for a light lunch, or with spring green vegetables and a chicken breast/grilled tofu.

Stuffed Pumpkins

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Ham & Cheese Muffins

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I'm quite passionate about a balanced and nutritious packed lunch for school children, forget this nonsense that all children must have school dinners to ensure they are eating the right foods; have you seen how unappetising they are?

As The Boy started school recently, I've been keen to make sure he's interested and eager to open his lunchbox each day, but after a few weeks of varying the fillings of sandwiches and wraps, even I was getting bored of them! I decided to make him savoury muffins (with hidden vegetables) in place of sandwiches, and they went down a treat.

Ham & Cheese Muffins

  • Makes 12
  • Preparation time: 10-15 minutes
  • Cooking time: 20-25 minutes

Ingredients

  • 250g/9oz plain flour
  • 1tsp baking powder
  • 50g/4oz grated cheese
  • 50g/4oz ham. chopped
  • 2 eggs
  • 300ml semi-skimmed milk
  • 1tbsp sunflower oil
  • 1 medium courgette, grated
  • 1tsp salt
  • 1 medium carrot, grated
  • pepper for seasoning
  1. Grate the courgette, place in a sieve over a bowl, sprinkle on 1tsp salt and place a small plate on top. This will press all the excess water out of the courgette, the salt helps the liquid drain. Leave for around 10-15 minutes while preparing and mixing the remaining ingredients.
  2. Whisk the two eggs, sunflower oil and milk together, then sift in the flour and baking powder. Slowly fold the mixture together until thoroughly combined.
  3. Rinse the draining courgette to remove excess salt, press out the remaining liquid in kitchen towel.
  4. Fold into the mixture the grated carrot, ham, cheese and courgette and add a small pinch of pepper for seasoning.
  5. Divide between 12 muffin cases and bake in a preheated oven (190°C/170°C fan) for 20-25 minutes.
  6. Use as an alternative to sandwiches in a lunchbox or serve warm with jacket potato, cheese and beans/vegetables for a light dinner.

Ham & Cheese Muffins

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Pear & White Chocolate Cupcakes

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I absolutely love the flavour of pears, especially lightly cooked, but am not a huge fan of them uncooked as the texture is often too gritty for me. As I had a batch that were 'on the turn', I decided to whip up some cupcakes which would make good use of them.

Pear & White Chocolate Cupcakes

Ingredients:

  • 4oz self-raising flour
  • 4oz caster sugar
  • 4oz butter
  • 2 eggs
  • 1tsp vanilla bean paste
  • 1tbsp vanilla yoghurt
  • 1 pear, peeled and chopped
  • white chocolate drops
  • buttercream
  • chocolate spread
  • white chocolate
  1. Cream the butter and caster sugar together until light and fluffy.
  2. Whisk in the eggs and vanilla extract, add a little flour if the mixture starts to curdle.
  3. Sift the flour in and mix thoroughly.
  4. Stir through the vanilla yoghurt gently.
  5. Divide into cake cases and cook in a preheated oven (200°C/Gas Mask 6) for 12-15 minutes.
  6. Transfer to a wire rack to cool.
  7. Mix the buttercream, but before transferring to a piping bag with a star nozzle, smear chocolate spread around the outside of the bag. When the buttercream is piped, there will be a gentle hint of chocolate in the topping.
  8. Grate white chocolate and sprinkle over the top of the buttercream.

I'm sure that more than one is allowed, there is fruit in it after all?

Pear & White Chocolate Cupcakes
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