Musing V – “dive in” stir fry seasoning and method

For additional seasoning as always it's a matter of personal taste. As a guide if you're including both tail fillet and chorizo it makes sense to enhance the flavours already there – since chorizo already contains paprika and oregano you could add a little more of each. Italian seasoning works well too which is a blend of sesame seeds, salt, basil, thyme, oregano, rosemary, onion and garlic. Don't forget the golden rule, gently does it with seasoning – one word – TASTE! You can always add, it's impossible to take away.

Choose any or all of the ingredients mentioned – or add some of your own! You'll need a large frying pan or wok. There are only two elements that need cooking ahead. The sliced tail fillet – heat a drop of rapeseed oil in your pan or wok, seal the slices on both sides, seasoning with celery salt and black pepper – set aside and wrap in foil – set aside the residual juices too. Do the same with the chorizo – fry until it begins to crisp, set aside and wrap in foil, again leaving the residual juices in the pan.

When you're ready to serve heat the meat and chorizo juices to a medium heat, add the onion and garlic and fry for 2/3 minutes, add the peppers and potatoes and the remaining veggies – continue to cook, making sure you cover and toss so that they heat through evenly – 3-4 minutes.

Add the tail fillet and chorizo and fold through with the veggies – 3-4 minutes. Finally remove from the heat and add a dressing. It might sound strange but mayo works really well folded through – it depends on how many you're feeding and how big your “dive in” is – working on serving four I'd add two tablespoons to begin with, folding through to coat – be gentle – you want your ingredients to hold their shape and not turn to mush.

You're aiming for a temperature of warm to hot - not hot enough to burn your mouth.

To serve – set the table with a large heatproof mat in the centre, place the frying pan or wok in the centre. Set warmed bowls with spoons and forks – dive in.

Lashings of garlic bread on the side would work very well.

Yum!

Musing V – the “dive in” stir fry

I feel I should explain the “dive in” stir fry. This dish falls into two categories – crowd pleaser and lip smackingly good – it's perfect for a weekend supper.

The following might read more like a novel than a recipe … all I can say is it's worth the read. Generosity in every way is what we need – those of us who love to cook by definition love to feed our family and friends so I suppose generosity of portions and love are the key!

It's difficult in lockdown to keep everyone interested in food. I don't think we want fancy and complicated – the reverse in fact but that doesn't mean we don't care about what we cook and serve, it's sometimes easier said than done.

If anyone mentions a stir fry I immediately think of a base of either rice or noodles – not everyone's bag. Here's my version which doesn't use either.

When the day dawns you're able to entertain your family and friends again this dish is perfect – you want to spend time with them so a recipe that enables you to prep ahead and takes minutes to stir fry and serve, has to be the answer!

There are no given amounts here – you can expand it as you wish and I've given ideas for alternatives along the way. Scale up or down depending on how many servings you want and how big the appetites are.

The “dive in” Stir Fry

New Potatoes

Jersey Royals are now in season!

Cook until firm and then peel. When cooled cut into similar sized cubes. An ideal way of using up leftovers too especially since you've used them with the Maple

Glazed Chicken – think ahead!

Red Onion

One medium as a guide, chopped finely or a

bunch of spring onions if you prefer

Baby Sweet Peppers

De-seeded and finely diced – red, orange

and yellow – great colours!

Garlic

A clove, crushed or 1 tsp of garlic paste

Veggie options

Asparagus is in season too – snap to remove the “wooden” ends then trim so that they are all of a similar size. Blanch them in boiling water for a minute or two then plunge into a bowl of iced water. Drain the asparagus and wipe off any excess water with kitchen towel. Box and fridge until required.

You could use fresh peas or broad beans, podded and blanched as above. Don't forget to peel the outer skin from the broad beans.

Mange tout, sugar snap peas and baby corn will all work well – treat the same way as the asparagus – make sure they are of a similar size so they cook evenly.

Tail fillet of beef

The tail fillet is each end of the whole fillet – the

tapered ends

If you're fortunate enough to have a “real” butcher if you ask

nicely he'll sell you tail fillet which is a lot cheaper than the middle cut

slice the fillet thinly – leave in slices or cut into strips ready

to season and seal for the stir fry

Chorizo

One loop of chorizo sausage, peeled and then sliced at an angle. You can use

diced chorizo if you prefer – it's probably more convenient since all the

work is done for you which is what I used

At this point you are ready to rock and roll as soon as you like -

prep completed the whole dish takes about 10 minutes, max.

Seasoning and Dressing

You'll need celery salt and black pepper and home-made

mayo or, if you don't want to bother try Farrington's Mellow

Yellow Mayonnaise to complete the dish

I'm not finished … read on

Musings – V

Can you remember what life was like before lockdown? It has changed our perspective I think and everyone I speak to refers to “the new normal”, whatever that means.

I've always been very close to my Sister, Whizzer and both her boys. Only geography separates us - Northamptonshire and the Peak District. Since the lockdown began Whizzer has taken to sending me parcels – I don't know whether it's deliberate – I must ask her – they always arrive on a Saturday, the start of the weekend (if you can remember what day it is).

Last Saturday was no exception – inside the box, among other treats was a sight I never thought I'd see – yep, you've guessed – the Marmite Peanut Butter Smooth!

Feast your eyes!

Absolutely!

H asked when I was going to open the jar. A sharp intake of breath on my part and I then explained that I needed to gaze lovingly at my jar for a while and revel in its magnificence – it's like new shoes (or in my case a new handbag) that have been your heart's desire for ages. When and if you're lucky enough to own said shoes or bag you don't wear the shoes or use the bag – you drink in the loveliness.

H thinks – and he's probably right – that I'm as mad as a box of frogs – no news there!

This weeks Musing Menu :

Steak & Onion pie

Smoked Salmon Stack with

avocado

asparagus

poached egg

Pizza – my version

hoi sin sauce

mushrooms, mozzarella, black olives

Maple glazed chicken

New potatoes

Mixed veggies – spring onions, sweet baby

peppers and mange tout – sliced finely to a

similar - stir fried

Nasi Goreng

Sandwich stack with wedges and sides

The dive in stir fry

Instead of a rant this week, a new subject – nature notes.

Picture the scene, I'm taking Rose out for her one hour walk. We live in “gardens” that are circular, split into two semi circles, with one road leading out onto the High Street. As we turn to walk onto the High Street I can see two birds on the ground. Initially, it looks as if they are having fun. As we drew closer I realised that there's a sparrowhawk on top of a baby thrush and the baby is in trouble. I ran towards them shrieking like a banshee and waving like mad and the sparrowhawk, startled by this racket, flew off. We reached the baby thrush who was, not surprisingly, stunned by the ordeal.

We stood and waited, quietly – even Rose - who seemed to understand the gravity of the situation. My antics were rewarded when, after couple of minutes, the baby shook itself and flew into dense shrubbery – that was close.

I cannot say how wonderful a sight it was to see the baby fly off, seemingly not hurt – right place, right time!

A big grin, a warm heart and a good deed for the day.

Back soon, stay safe and well,

Love xxx

Mini lemon cheesecakes – photos and tips

It's all very well needing muffin cases – can I find any?! I thought I had loads, clearly not. The nearest I could find were foil baking cases – not ideal – the cases taper at the base but the upside is that they look good and are actually quite robust – it could have been worse.

Here's the result :

Not too shabby – better than expected

Ideal if you want to serve with ice cream

or raspberries on the side

These will be better still made in muffin or cupcake cases – accidentally though there's a serving choice!

The other plus with this recipe is that the cheesecakes don't require baking. I've frozen them wrapped in cling film and then bagged – as usual I'll let you know how it goes.

I did serve one with vanilla ice cream – it disappeared in the blink of an eye – comment - “the perfect size, just enough”.

Note to self – muffin cases on the shopping list for next week!

Bye for now …

Musing mini cheesecakes

Like I said sweet stuff isn't normally on my radar but these mini cheesecakes appealed because they are lemon and use mascarpone cheese which is the perfect product for this dessert, silky and glossy - easy to use and they are quick and easy to make.

Here's the recipe :

Mini lemon cheesecakes

6 digestive biscuits

50g/2oz unsalted butter

250g mascarpone cheese

6 tbsp lemon curd

1 tbsp lemon juice

120ml/4 fl oz double cream

3 tsps lemon curd for decoration - optional

You'll need muffin cases

plus a bag you can seal for the biscuits

and your trusted rolling pin for bashing purposes

Place the muffin cases on a tray, ready for transferring to the fridge. Put the biscuits in the bag and bash to a fine crumb, using the rolling pin.

Melt the butter and stir into the crumb then divide between the six muffin cases. Press the crumb firmly to form a base – you can use your fingers, I used my trusted piece of kitchen kit the pastry tamper. Chill in the fridge.

Beat together the cheese, lemon curd and lemon juice – I used a wooden spoon and elbow grease. Whip the cream to soft peaks, fold into the cheese mixture. Spoon the filling into the muffin cases. Decorate each with half a teaspoon of lemon curd and swizzle with a small cocktail stick.

Chill in the fridge until ready for serving.

There's more ...

Miam Musings IV

Have you noticed how some weeks are better than others? Don't know about you guys but in this house we were on the edge of our seats for “easing” news last Sunday. In reality for us, no great change except … I can run with my friend – yippee! Whether I'll be saying that after the event is another matter entirely.

Anyway, an update. Remember me sending out a distress call to the North West re the alien abduction of all the Marmite Peanut Butter Smooth? Nobody likes a challenge better than my Sister, Whizzer (it's her nickname btw – those of us of an age will remember Billy Whizz from The Beano Comic – so called because of his speed everywhere – entirely appropriate in my Sister's case!) Having issued the challenge last Sunday it took her until Wednesday to find the illusive spread – I have awarded three Gold Stars for outstanding achievement in the face of adversity. Two jars with my name on both – it'll be worth the wait!

Moving on, here's my menu for this week :

Menu

Corned beef, potato and onion pasties

Raw slaw and roasted beetroot

A reprise of scallops and prawns with teriyaki

sauce and rice – by popular request

Pasta Alfredo

Fishcakes with stick blender mayo

and a slaw, seasoned wedges

You may have noticed there are only four mains mentioned above – that's because this week is “wing it week” or Treasure Chest week, or Lucky Dip week – any of the above will do! In other words, now is the time to reap the benefit of all that batch cooking over the last few weeks – a week off – three days really but it still counts.

My options are :

Venison

Pork

Spie

Braised steak

Four meat options to choose from on whatever night you want – jiggle them around to suit you. If you've done like I do and have cooked jacket potatoes in the fridge all you have to consider is the other veggies to serve with. Alternatively you might have new potatoes to serve and then leftovers to roast for wedges. Fly by the seat of your pants, but with help!

Last week the treat was cheese scones – they were yum by the way – this week it's a sweet treat. Not my favourite stuff but you have to look after everyone, all the more so at the moment. Mini cheesecakes here we come – lemon.

Which brings me to my rant of the week. I usually make my own lemon curd but decided to cheat and buy a jar of lemon curd – not any old lemon curd, it has to be Sicilian and my absolute favourite is M&S – there's a theme here – not a jar to be seen – in Waitrose they didn't have any “ordinary” lemon curd, consequently my options were limited, grudgingly settling for the Waitrose Duchy Organic version. However, I've set my heart on mini lemon cheesecakes – so just get on with it and stop whinging woman!

Finally, just before I go an update on flour - I'm now thinking that being able to buy a bag of flour was a mirage. If I didn't have the bag in the pantry and produced a photo to remind you what it looks like I'd think I imagined the whole thing. The shelves are completely bare again – the flour famine continues.

See you soon, stay safe and well,

Love xxx

P.s. Wouldn't leave without giving you the mini cheesecake recipe and a couple of photos!

If it ain't broke don't fix it recipe – cauliflower cheese

This dish is always a labour of love and therapy too – the ultimate veggie comfort food that always hits the spot.

Here's the original recipe, as promised :

Baked Cauliflower Cheese

I steam a whole head of cauliflower (medium to large), minus its leaves, until tender and then set it aside on a tray lined with layers of kitchen roll. This allows all the moisture to drain away from the cauliflower, ready to finish later on. Next make a mornay sauce – which can be made ahead and fridged if more convenient. I also grate Parmesan cheese in readiness to garnish the cauliflower dish and plan to be generous and sprinkle liberally!

Mornay Sauce

Serves 4-6

40g unsalted butter

40g plain flour

600ml of milk – I use semi skimmed

150g mature Cheddar cheese

(or a combination of Cheddar and gruyere)

celery salt and black pepper

½ tsp Dijon mustard - optional

Melt the butter in a pan and stir in the flour. Cook gently for a minute, stirring – make sure you don't brown the mixture. Gradually add the milk whisking constantly and eventually bring to the boil, whisking until it's smooth and thick. Lower the heat and simmer for 2 minutes, then add the cheese, mustard and season. I'd taste before you add salt – there's salt in the cheese – adjust accordingly.

Pat the cauliflower dry and kitchen roll and remove the florets – keep them to a similar size if you can and place in your serving dish (with any additional veggies). Season with celery salt and black pepper, spoon over the mornay sauce, sprinkle with Parmesan and add more black pepper to taste.

It's all cooked so will only need 30 minutes at 180fan/200c/Gas 6.

Leftover cauliflower cheese is even better, re-heating gives you crispy, cheesy bits – always assuming you have any leftovers!

Just before I go, a thought - if you can try and look forward to food – if you're self isolating and alone I know that's easier said than done. Treat yourself to an ingredient you love – indulge.

If you're with family get them to pitch in prepping or cooking and make it fun – remember when we sat down at a table and shared not just a meal but a conversation too? If you love to cook how about teaching as you go?

Until next time … x

Musing – the running recipe

I mentioned previously that running helps clear my head and occasionally gives me ideas too, which is why the following is referred to as the running recipe.

Picture the scene … in silent exercise it occurs to me, I love cauliflower cheese but it can be a tad boring, so I've decided to modify what some may say doesn't need modification.

The running recipe – Cauliflower Bake

additions

225g of onion, finely diced

(1 medium onion)

Melt the butter from the recipe given for the Mornay Sauce and sweat the onions gently for about 10 minutes until they are soft, season with celery salt and black pepper. Continue with the recipe, adding the flour, cook gently, don't brown the mixture.

I have leftover cooked potatoes and so am adding 500g of cooked Charlotte potatoes, finely diced to add to the steamed cauliflower.

As a guide, I weighed the cauliflower after having removed the outer leaves – 730g approximately. You could add broccoli – steamed - or any cooked veggies you've got leftover.

If you don't have Charlotte potatoes but have baked jacket potatoes you could use steamed cauliflower and broccoli (plus any other leftover cooked veggies) together with the Mornay Sauce as a base and then add sliced cooked, baked potatoes as a topping, garnishing with grated Parmesan – a Cauliflower Cheese Pie!

If you'd like to introduce a meat element then you could add crispy chorizo and its delicious oil to the topping or, if you have a stash of boxed bacon bits they would be perfect too.

here's the result – for the record adding the onion

to the mornay was the best idea – double yum!

May be it's not a case of “if it ain't broke don't fix it” after all … here's the original recipe.

MiamMiam Musings III

MiamMiam

Musings

I hope you're enjoying the random ramblings!

To recap … remember “where has all the flour gone” - a red letter day, check this out :

 

It has become a ritual, down the aisle beginning with the eggs and then a great gaping whole where the flour used to live – I thought I was having a moment, as they say. It took all my self control not to shout with joy and run up and down whooping as I went – not a pretty sight!

I took this as a sign of hope in that very slowly there may be a chink of light? How strange that your mood is lifted by the sight of a bag of flour, a sobering thought – on a lighter note I think it's time to celebrate … with cheese scones!

Here's the musings menu for the week :

Ham hock stack – roasted leftover

cooked Charlottes or any new potatoes, cubed

as the base for the stack - use a ring to build the stack.

Add the ham hock and then complete with a poached

egg

Scallops and prawns, stir fried in teriyaki sauce

serve with egg fried rice

Slow cooked braised steak and onions

with mashed potatoes and parrots

Cauliflower cheese with optional

chorizo or smoked bacon for the meat eaters

Chicken curry, noodles and flat breads

Fish, chips & peas – my way

Baked cod loin with hoi sin sauce

potato wedges seasoned and mushy peas

Lamb with mint sauce

Stir fried shredded white cabbage and onion

with Balsamic vinegar

Roast potatoes

Petit pois

They say everything comes in threes – since the beginning of lockdown :

Number 1 - from nowhere our electrics tripped – resetting just knocked them out again. Long story short thank goodness my electrician is on speed dial, someone, somewhere was smiling, he answered the phone! Well that was an exciting couple of hours – it's process of elimination – the net result of which is … the dishwasher is no longer with us. A telephone call to Bosch, explained, quite rightly, that they were only responding to items deemed to be necessities – ovens, hobs, fridges and freezers. In a moment of madness we said, hey we'll just revert to the old fashioned way and do it by hand. It seemed like a good idea at the time … three weeks in and I'm saying – privately and in jest of course – I'd like to know who decided that a dishwasher isn't a necessity!

Number 2 – three days later and I'm about to start my favourite household chore – NOT – the ironing. Guess what … the electrics tripped again … the iron is no longer with us – can you see a pattern emerging? I'm beginning to twitch every time I go to switch anything on. Thank you Amazon although I suppose I could have justified leaving the ironing to pile up because I didn't have an iron … nice try!

Number 3 - the day after I'd done the weekly shop H went to move my car to get to his and … yep you've guessed - it wouldn't move, another long story short, the rescue squad were called and then a Volvo mechanic, who asked me have you put petrol in recently? Answer – yes, gulp! I can't repeat what I thought – suffice it to say my blood ran cold. A sprint indoors and a rummage for the receipt confirmed that I'd not done the unthinkable and filled my car with diesel … phew! The indignity of watching my car being towed away on a low loader was ridiculously traumatic, like losing a limb. For goodness sake get a grip!

The tide turned, I no longer have a pile of ironing, my garage re-opened its service department and the fault was fixed and I got my car back in time to do the next shopping run, all this excitement is too much.

Just before I go, I have an update on “Marmite Smooth Gate” … the quest continues. It helps when you have family in a different part of the Country. In my case my Sister, Whizzer and grown-up Nephews, Lucas and Nathan all live in the North West. Lucas is also my Editor and IT Consultant and like me a lover of both Marmite and Peanut Butter – I now have them all on the case – they love a challenge – watch this space. Of course it may be that we have visitors from outer space who have never experienced either delight and become addicted, commandeering supplies as they leave the production line! Well really.

Stay safe and well,

Love xxxx

P.s. I mentioned cauliflower cheese in the menu …

Muse to amuse …

...remember the Pilates class and inviting Rose?

Here's what she thought – in photo form!

Will I do or am I over-dressed?

This looks interesting … lets get this show on the road!

I love this, it's really good fun

Time for relaxation … more like a sea otter

than a Tibetan Terrier!

We didn't get too much done but we certainly had some fun and lots of laughs – hope she makes you smile too.

The musings menu …

… if you want a fast, faff free meal from the lockdown menu, here it is :

Kedgeree – the fastest ever

Serves 4

500g rice

400g smoked haddock

50g unsalted butter

1 medium onion, finely chopped

1 tsp curry powder

1 tsp coriander

4 hard-boiled eggs, peeled and cut in half

half a lemon, cut into 4 wedges

small bunch of coriander, chopped for garnish

To serve - part baked French or Sourdough bread

I'm using frozen mixed vegetable rice, microwaved – it took 8 minutes – whenever you've time – set aside cool, cover and fridge ready for use later.

Melt the butter in a large frying pan and add the onion, curry powder and coriander. Fry gently until soft. Add the rice and mix thoroughly.

Cook your smoked haddock – use fresh if you can get it – or frozen - whichever you find most convenient. Bake in the oven straight from the freezer at 170fan/190c/Gas 5 for 30 minutes or poach for 15 minutes in a medium saucepan, covered with equal amounts of milk and water. Set aside to cool and then box and fridge until ready to use. Break the fish into small chunks and fold into the rice.

Place the eggs on top, then add the coriander and lemon wedges.

Serve with bread of your choice.

If you like to prep ahead :

cook the rice, cool and fridge

bake the fish, cool and fridge

chop and bag the onion

hard-boil the eggs – cool, peel, box and fridge

You don't have to prep ahead - except for hard boiling the eggs - it's whatever suits you – either way is quick and produces a mid week supper faster than the speed of light – that may be a slight exaggeration!

If there's one thing that drives me mad it's fantasy timings given in recipes and so to back up my mouth I set my timer, based on all the elements prepped ahead. The bread took 10 minutes to bake - whilst it did its thing, using a large frying pan, I melted the butter, added the onion, curry powder and coriander and cooked for 2 minutes until the onion was softened and the spices “cooked” to release their deliciousness. I added the cooked rice, fish and finished with the eggs.

M&S sell bags of frozen rice with sweetcorn, petit pois and onions – very handy!

With an “optional” drizzle of curry sauce it was delicious. By the way you don't have to make your own Chip Shop Curry Sauce – you can buy it “off the shelf” - if you'd like to have a go check out the Sauce label 15th February 2020 … More treasure for the chest … freezer

Coming next … the Pilates Class!

MiamMiam Musings II

MiamMiam

Musings

… continued and still winging it!

Some days are good, some not so good.

On the days that are not so good it's really difficult to get motivated. This calls for drastic action and I have a cunning plan - give myself a “kick up the backside” or “get a grip” - whatever the phrase, therapy is required.

I'm lucky – I love to cook – which is great normally but producing food every day brings pressure. I'm still sick of food, in fact more so with every passing week.

I hate repeating myself but without doubt planning meals takes some of the pressure off.

Here's my menu for this week :

Kedgeree – the fastest ever

with a side of chip shop curry sauce

Time for another batch cook of Cottage Pie

bases

Frittata using up leftover veggies with a side

of bacon

Slow cooked venison – already in the freezer

lemon glazed carrots

New potatoes

Asian Spiced Salmon with roasted beetroot

and leftover new potatoes - sautéed

Pork loin steaks with apple sauce – slow

cook the steaks and freeze portions for

another day

Sage and onion stuffing with extra onion

Roast potatoes, parsnips and carrots, all in the

same roasting tray

Orzotto with a side of crispy pan fried

diced chorizo – perfect for the meat eaters and

the veggies – the chorizo served on top of the meat

eaters portion drizzled with the oil from the chorizo

That's that sorted and I've decided to make two extras this week – one savoury, one a sweet treat.

I love kedgeree but don't like dry dishes, even if they are well seasoned – I want a “gravy” or “sauce”. It appeals to my sense of symmetry to drizzle curry sauce over kedgeree since both are Indian in origin – a small pot of curry sauce on the side ticks that box so Chip Shop Curry Sauce it is! It's not compulsory to use the curry sauce - it'll never be wasted - I'll freeze what doesn't get used, a perfect savoury extra.

The sweet treat is a batch of hokey pokey. It's easy peasy and very moorish. It'll be cut into squares, bagged and frozen – to pull out whenever I get the urge for a sweet hit or even to serve with ice cream and fresh fruit.

It's rant of the week time … can someone please tell me where the Marmite Smooth Peanut Butter is? I've been trying to buy it since Adam was a lad all I've ever seen is the crunchy version. It's advertised constantly and it's driving me up the wall – I think it's a plot deliberately designed to upset me … it's working!

It may be that it doesn't exist … or … I've just realised, there's someone out there with a Marmite Smooth Peanut Butter mountain – how rude!

The longer lockdown continues the more it appears that none of us know what day it is. I have to check on a daily basis so that I stick to my routine of shopping on a Wednesday. If I'm not careful I'll work every day in some form or another, on the blog, cooking or chores generally – including may I say the worst chore in the world – ironing!

Another part of my routine is running – normally twice a week and in the countryside with my mate - sadly that stopped some while back. I have a small treadmill in my garage – the best money I've ever spent. It's not just about exercise it's about getting my head straight too so a double whammy. If I stick to a routine it helps – this afternoon I'm giving myself a Pilates class and I've invited Rose, our Tibetan Terrier … should be fun!

This week's confession and guilty pleasure … watching an old film and my absolute favourite, giving my age away – Zulu -1964, yikes. I've watched it so many times I could recite the dialogue, for the uninitiated it's the true story of the Battle of Rorke's Drift in 1879 and Michael Caine's “breakthrough role”. Such is my addiction the soundtrack is my ringtone …

uplifting … stratospheric!

Stay safe and well – until next time

Love xxxx

Flourless chocolate cake, the fotos!

Take a look :

Here's the tin, greased and dusted

The filling in the tin, ready for the oven

Out of the oven, leave to cool

A slice of cake, with raspberries

Here are the bits, pieces, hints and tips!

Once the cake has cooled use a round bladed knife and ease around the edge to loosen – take your time – if you don't you'll tear the edges of the cake – that would be a shame since you've achieved a brownie type crusty edge. If the cake won't budge then repeat the edging with the knife. Have a large sheet of foil ready to receive your cake, turn it - with care, then wrap and fridge.

The cake serves 8 – you may think the portion size isn't very generous – take my word for it – it's a rich cake.

Now for the choices – this cake is dense and intense. You can serve the cake cold with ice cream and/or cream or even clotted cream.

If you prefer soft, warm and squidgy then microwave for 20 seconds – take it from one who isn't bothered about chocolate, this is very good indeed.

It freezes well … don't forget to portion and wrap in cling film, then bag together.

You won't be sorry.

Now back to the everyday stuff …

Flourless chocolate cake, the fotos!

Take a look :

Here's the tin, greased and dusted

The filling in the tin, ready for the oven

Out of the oven, leave to cool

A slice of cake, with raspberries

Here are the bits, pieces, hints and tips!

Once the cake has cooled use a round bladed knife and ease around the edge to loosen – take your time – if you don't you'll tear the edges of the cake – that would be a shame since you've achieved a brownie type crusty edge. If the cake won't budge then repeat the edging with the knife. Have a large sheet of foil ready to receive your cake, turn it - with care, then wrap and fridge.

The cake serves 8 – you may think the portion size isn't very generous – take my word for it – it's a rich cake.

Now for the choices – this cake is dense and intense. You can serve the cake cold with ice cream and/or cream or even clotted cream.

If you prefer soft, warm and squidgy then microwave for 20 seconds – take it from one who isn't bothered about chocolate, this is very good indeed.

It freezes well … don't forget to portion and wrap in cling film, then bag together.

You won't be sorry.

My flourless cake mission continues

I said I was on a mission – here's a flourless chocolate cake recipe I found – you want easy – this is it – it does exactly what it says – in the tin!

Here it is :

Flourless Chocolate Cake

Serves 8

120g dark chocolate – choose a cocoa solid

of 50%

120g unsalted butter

150g caster sugar

50g cocoa

3 eggs

½ tsp vanilla bean paste or 1 tsp vanilla essence

You will need a small sandwich tin -

measuring 20cms/8” x 3cms/1¼”

a butter wrapper for greasing

an extra heaped teaspoon of cocoa

for dusting

a sheet of foil big enough to wrap the cake

Grease the tin with the butter wrapper and then sprinkle cocoa into the tin and carefully tilt the tin until the bottom and the sides of the tin are covered. A small tip – unless you are practised at this art you might want to tilt the tin over the sink!

Pre-heat the oven 130fan/150c/Gas 2.

Set a glass bowl over simmering water and melt the chocolate and butter – when melted, wearing oven gloves and with care, set aside on a heatproof mat or board. Stir in the sugar, cocoa, eggs and vanilla, mix well. Tip into your prepared sandwich tin and bake for 30 minutes.

Let the cake cool, in the tin for 15 minutes.

There's more …