Archive for October, 2014
As one of our nations favourite foods it comes as no surprise that National Curry Week exists and it runs from 13th – 19th October. It first began back in 1998 and aims to promote and celebrate the dish and to help raise money and awareness for charities concentrating on hunger, poverty and suffering across South Asia and worldwide.
Well we’ve come to the end of another season of The Great British Bake Off , but what a great one it has been! Full of scummy bakes, tears, laughter, innuendos and a little bit of scandal! We have loved celebrating this season with Ned’s Bakes, Ned has brought us delicious recipes and the baking mad members of Find Me a Gift have competed to win the Star baker trophy on numerous occasions!
So, to celebrate the finale of Ned’s Bakes we had a final bake off! There were no rules or limits set, the contestants were allowed to bake what they like and truly show off their baking flare! Here are the entries:
Ah the squirrel, one of wildlife’s curious creatures, known by it fluffy tail and cunning ability to nick nuts out of bird feeders across the land! Like me you may have a resident grey squirrel who loves nothing better than stripping an acorn tree of its nuts, before burying them in your front lawn, only to then leave little empty holes all over it when it gets the munchies!
However the red squirrel is a lot more elusive. Whilst the Red Squirrel is a native to Britain, there are estimated to be only about 140,000 of them left! Red Squirrel Week began on the 27th September and runs until Sunday 5th October and is geared towards raising awareness of our endangered red fluffy tailed friends!
We are all so sad that the Great British Bake Off is coming to an end, what are we going to do with our Wednesday evenings now? Next week we plan to have a baking party to celebrate Ned’s Bakes and the Great British Bake Off, but this week we bring you a gorgeously scrumptious Bakewell Tart recipe from Ned.
This recipe makes a delightful 23cm bakewell tart.
For the pastry:
140g plain flour, plus extra to sprinkle
85g cold butter, plus extra to grease
Ice COld Water
For the frangipane:
110g caster sugar
110g ground almonds
25g plain flour
1/2 tsp baking powder
Zest of 1/2 lemon
For the compote (or use 100g low-sugar raspberry jam)
250g raspberries (fresh or frozen)
25-35g caster sugar depending on sweetness of tooth – in my case VERY
Juice of 1 lemon
25g flaked almonds, to top
To make the pastry, mix the flour and salt in a bowl and then grate in the cold butter. Rub this into the flour, then stir in just as much cold water as you need to bring it together as a dough; it should not be sticky. Alternatively use a food processor. Wrap in clingfilm and chill for at least an hour. Preheat the oven to 190C
Grease the 23cm tart tin and roll out the pastry on a lightly floured surface until large enough to line the tin. Do so, then line with baking paper and weigh down with baking beans or dried pulses. Bake for about 15 mins until golden.
Meanwhile, make the compote, if using, by putting the berries into a small pan with the sugar and lemon juice and bring to the boil. Simmer for about 12 minutes until thickened. Allow to cool slightly.
To make the fragipane, cream together the butter and sugar, until fluffy, then beat in the eggs. Fold in the dry ingredients and zest and a pinch of salt.
Remove the paper and beans and return the pastry to the oven for a couple of minutes until all is golden. Spread the compote over the base and top with the frangipane. Level out nicely and then bake for 25 minutes until golden (everything is golden!) and well risen. Add the almonds on top in the last 5 minutes of baking.
Here are some I prepared earlier…… I’m afraid I didn’t actually – Ned baked and proved how yummy this recipe is and what an awesome baker he is!
It was so tasty – trust me I sampled it! So give it a go!!
For our top product pick this week, we have selected one of our new Bake at Home products ,which consists of all the dry ingredients you need to make delicious chocolate brownies, if you are feeling a bit lazy or you are short of time they are great.