What’s been cooking?

Lots of different cooking activity lately, from which I have learned that you can do what you like with granola but you need decent sized flakes of desiccated coconut to make successful coconut macaroons. Seriously. I made extremely sweet coconut soup and even when I decided that treating it like cake mix and baking it in cases might work, it was still a bit wrong. Don’t go there.

Becky’s granola by way of Nigella who got it from Andy in Connecticut

I’ve started making my own granola, based on a Nigella recipe but with reduced sugary elements because just the thought of fruit compote + syrup + honey + sugar makes my teeth itch. But it’s kind of fun to mess around with the ingredients, and it means I get to skip the raisins (I have never understood the dependency of breakfast foods on raisins) and use what I prefer instead.

Today’s recipe was:

  • 225g oats
  • 60g white sesame seeds
  • 60g sunflower seeds
  • 60g light brown sugar
  • 125g whole almonds (I’d have preferred pecans with the maple syrup but didn’t have any)
  • 3 tbsp maple syrup
  • 2 tbsp runny honey
  • 1 tbsp sunflower oil
  • 1/2 tsp Maldon sea salt
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • optional apple sauce or compote of choice
  • 125g dried apricots or dried fruit of your choice. I mean, I suppose you could use raisins. Freak.

Mix it all up, bang it in the oven on a couple of baking trays and leave it for about 20 mins or until golden brown. I will say that because I don’t put so much liquid in, the granola doesn’t clump as much as you might prefer. I don’t care, so I don’t worry about it, but if you do then throw in some apple sauce or similar.

Once it’s out of the oven and cool, add in the fruit. Don’t do what I did first time and bake the fruit with the rest of the mix, because then you end up with fruit that is caramelized if you’re lucky and plain old burnt if you’re not 🙂

Store in airtight jars and you’ve got a couple of weeks’ worth of breakfast. At least you get to start every day with a sense of achievement/smugness, before everyday working life beats it out of you.

Gluten free lemon meringue cake

I made lemon meringue cake to take into the office and it destroyed productivity for the entire morning. The whole cake was gone by 10am and my colleagues were on a sugar rush like kids at a party. This cake has now become the benchmark by which other baking is measured, although probs best if we don’t tell senior management about it.

So far, so good but it’s my friend S’s birthday in a couple of weeks and she is gluten intolerant. So, today I’m practicing a gluten free version, which means I’ve basically made up the ingredients for the sponge layer based on limited knowledge and guesswork. I even looked up the point of bicarbonate of soda so I knew whether I needed to keep it or not.

Lemon meringue cake is basically a fancy sandwich cake. The biggest problem I had with it was maintaining the structural integrity of the top layer of sponge + meringue while maneuvering it into position. I don’t particularly like the texture you get with gluten free flour and I don’t think it’ll be stable enough to hold together during that process, so I’m going with almond flour.

For the full on gluten version, it’s off to Nigella again.

Here’s what I’m trying as the alternative ingredients list, we’ll see what happens.

  • 125g butter
  • 4 eggs, separated
  • 300g caster sugar
  • 150g almond flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 1 lemon
  • 4tsp lemon juice
  • 2 tsp milk
  • 1/2 tsp cream of tartar
  • good quality lemon curd
  • 150ml double cream for whipping

Lemon curd

Just in case this post isn’t hitting enough middle class keywords, I made my own lemon curd yesterday, specifically for use in the lemon meringue cake. It it is ridiculously easy, to the point that I’m kind of embarrassed I haven’t done it before.

  • 4 unwaxed lemons, juice and zest
  • 200g caster sugar
  • 3 eggs + 1 egg yolk
  • 100g butter, cubed

Put the lemon juice and zest, sugar and butter and melt in a bowl over a pan of lightly simmering water. Usual caveats about bottom of bowl not touching water apply. Stir occasionally until all the butter has melted.

Meanwhile, lightly whisk the eggs. Once the butter has melted, slowly whisk the eggs into the lemon mixture, keeping it all over the heat. Leave to cook for 10-13 mins, stirring occasionally, until it’s thickened and coats the back of a spoon. Leave to cool, again stirring occasionally, then spoon into sterilized jars. Keep it in the fridge.

[I sterilised my jars by washing them in boiling, soapy water and then baking them at 170C for 20 minutes].