Saturday, 27 August 2016

Lime Jaffa Cakes

These GBBO inspired vegetarian lime jaffa cakes make a lovely change to the usual orange flavour.  With their light sponge, dark chocolate and clear lime flavour from the jelly and chocolate elements, these small cakes are prefect enjoyed with a pot of tea.

Homemade Vegetarian Lime Jaffa Cakes inspired by GBBO

Three cheers for the return of GBBO!

This year's opening episode saw the 12 new bakers face a signature bake of Drizzle Cake, a technical from Mary of Jaffa Cakes and a showstopper of a Mirror Glaze Cake.  Judging by the results of the first week's bakes it looks like we're in for a battle royal for the covetted GBBO crown.

Mr E & I instantly decided to make a batch of jaffa cakes for our blogger bake-along.  They're one of our favourite cakes with their beautifully soft fat-free sponge base, jelly disc and topped with a coat of delicious chocolate.  Plus it gave us the opportunity to play 'full moon, half moon, total eclipse', or was that just me?! ;-)

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Thursday, 25 August 2016

The New GBBO Recipe Book GIVEAWAY!

This is your opportunity to win the new Great British Bake Off book, At Home, which accompanies series 7. (NOW CLOSED.)
 
Win GBBOs new recipe book, At Home


After much teasing and tension building GBBO finally returned to our screens last night with a new series.  Over the years I've managed to watch every episode since the distant days when Edd Kimber won the coveted title.  This year will be no different.  Every Wednesday evening I shall be snuggled up on the sofa with a pot of tea at 8PM sharp ready for the bakers to walk through the gardens, down the steps, and into the tent ready for Mel and Sue to shout 'BAAAAKE!'

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Sunday, 21 August 2016

GBBO Rewind & Fast Forward

In anticipation of the new series of the Great British Bake Off, here I recall my baking efforts of the challenges set last year.
 
GBBO 2015 bakes

In three sleeps time much of the nation will be about to sit down to watch the seventh series of the Great British Bake Off with 12 home bakers facing the steely stare of Paul Hollywood and the comforting comments of Mary Berry.  And let's not forget the doublenetendre quips from Mel and Sue.  I'll certainly be there with my fresh pot of tea, in awe of the creations they whip up.

It's become such an institution with many of the bakes lingering in the memories of baking fans.  Amongst those which I recall are Paul's lion bread complete with almond nails, Nadia's blue peacock in chocolate week and Frances Quinn's giant matchstick bread sticks.  Having already seen a few trailers for GBBO 2016, the excitement is already mounting wondering what feats of baked engineering they are challenged with whilst looking forward to 'meeting' the characters.

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Friday, 19 August 2016

Brazilian Hearts of Palm Pasties

This vegetarian recipe sees the traditional Brazilian dish of Risoles de Palmito baked rather than deep fried to produce a healthier meal which is jam-packed with flavour.

These palm of hearts pasties are a baked take on the Brazilian Risoles de Palmito

Having been totally impressed by the Olympic performances out in Rio and the amazing medal haul team GB are bringing back home, Mr E & I marked the games with a Brazilian meal the other day.  Now being a little topsy-turvy, I have already shared our dessert, a Quindao (a fabulous coconut dessert using just 4 store cupboard ingredients), on Only Crumbs Remain.  Well, I am the sort of girl who, when eating out, often chooses her dessert before her main meal!  Just check out my (new & improved!) recipe index if you need any more convincing about my fondness for cakes and pastries! 

Rest assured though, I do follow convention and enjoy our savoury meal before diving headlong into a dessert ;-)

This delicious vegetarian bake is a baked version of the traditional risoles de palmito

The dish we chose to make for our Brazilian themed meal is Risoles de Palmito.  The original recipe translated this as Hearts of Palm Croquettes, but to be honest, to Mr E & I these are more of a pasty rather than a croquette which is why I've called them Brazilian Heart of Palm Pasties.

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Wednesday, 17 August 2016

A Brazilian Coconut Dessert (Quindao)

The slow bake of this easy and traditional Brazilian bake rewards you with a rich, delicious, dessert consisting of an outer crust, an almost macaroon inner layer topped with a vibrant curd all packed with coconut flavour!  Plus you only need four store cupboard ingredients to make it!

A delicious Brazilian traditional dessert made with just four ingredients.

Seriously, how good have the Rio Olympic games been?  The beautiful location.  The haul of medals.  There really has been some awe inspiring performances achieved in the shadow of Sugarloaf Mountain which towers over the golden sands of Copacabana Beach.

Whilst watching Max Whitlock become double Olympic Champion following his amazing floor routine and prowess on the pommel horse the other evening, I knew that Mr E & I needed to mark the games with a traditional Brazilian meal.  Now, not knowing anything about Brazilian cuisine, let alone having never travelled to Brazil, I carried out a quick search on Google and found numerous dishes to whet our appetite.

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Saturday, 13 August 2016

Mini Bilberry Tarts with a Lattice Crust

These petite individual fruit tarts are made with a delicious sweet pastry and finished with an inviting lattice crust, making them perfect for sharing with family and friends during afternoon tea.  

Recipe for Mini Bilberry Tarts with a Lattice Crust

Afternoon tea is such a treat.  With the generous selection of crustless sandwiches, beautiful scones served with jam and cream, and the mesmerising array of pretty patisserie bakes, I would happily indulge in this classic British tradition everyday if it weren't for the calories! 



As afternoon tea is known for its small, dainty bakes and having a set of 6 petite tart cases in the cupboard and some recently foraged bilberries in the fridge, a dainty, individual bake was called for to mark Afternoon Tea Week (8th - 14th August). 

Afternoon Tea with fruit tarts with a lattice crust

These individual bilberry tarts with a lattice crust certainly fell into the petite category having measured just 6cm across!  They're just so dainty!  The lattice crust exposed the wonderful colour of the fruit so well.   Purple.  Jammy.  Fruity.  Delicious.  Bilberries!

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Tuesday, 9 August 2016

Side-by-Side Baking, Folding in Flour

A comparison bake looking at two different folding in methods when making cake batters.

Victoria Sponge Cupcakes

It's been some time since I last shared a Side-by-Side bake, so wanting to remedy that I donned my pinny and gathered my taste testers together.

For those who may be new to Only Crumbs Remain, my Side by Side Baking series compares similar bakes with a view to achieving better results.  The focus of the actual comparison depends upon the bake itself; it may look at the rise achieved in a sponge, the crumb of the bake, specific ingredients, or perhaps the ease of a technique.  So far we have compared gluten free flour against regular self raising flour in cupcakes; the creaming-in method against the all in one method when making sponges; the effects of resting yorkshire pudding batters; two different pikelet recipes; three different methods of infusing tea flavour into a sponge batter; and the impact butter quality has on sponge bakes.   All of this couldn't be done without my small group of 'volunteer' taste tasters who are briefed on the nature of each comparison bake before trying the samples.

This particular Side-by-Side comparison looks at two different methods of folding flour into a cupcake batter.  It was inspired by August's edition of Asda's free magazine, 'Good Living', which I picked up during a recent shop.  As you may know, James Martin is the new face of Asda, helping them to promote good family food and straightforward bakes.  In the magazine are numerous recipes and tips shared by the Yorkshire pro-chef himself.

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Thursday, 28 July 2016

Bilberry & Custard Crumble Tart

With slightly sharp & juicy bilberries, creamy custard, and crumbly crumble all housed in a sweet pastry case, this fabulously delicious bake not only combines two popular desserts but also contains all of the seasonal flavours and textures you might want in one bite!

Bilberry & Custard Crumble Tart

Pie or crumble?  It can be a quite a decision wondering what to make with fruits which have been lovingly foraged.  That was the predicament which Mr E & I faced the other day after coming home with a box full of bilberries.  Clearly, it's not an earth shaking predicament, but none the less a relatively important one when you want to do justice to a beautiful fruit which is difficult to harvest. 

The 'eureka' moment hit when I was on the cusp of falling asleep that evening.  Why not make both.  In one bake.  A crumble tart.  Or if you prefer, a crumble pie.  With a sweet pastry base, delicious slightly tart bilberries and crumble topping the dessert sounded like the perfect combination.  But deciding to make the tart a 'complete' dessert I included a layer of creamy custard, to make a Bilberry & Custard Crumble Tart, which sat snugly between the bilberries and the crumble topping.  It's perfect for packaging up for a day out and about, a picnic or for when sat at home with a pot of tea.  

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Saturday, 23 July 2016

Chocolate & Strawberry Drip Cake

Made with a triple layer vanilla sponge cake, coated in vanilla frosting & decorated with chocolate ganache, chocolate dipped strawberries, dehydrated strawberries, and chocolate shards, this drip cake, being my first attempt, may not be as sexy as many others but it certainly tasted amazing.

How to make a Chocolate and Strawberry Drip Cake

Drip cakes.  They're tall.  They're elegant.  They're eye catching.  They're show-stoppers.  They're down-right sexy!

In fact they're all the rage on Instagram and Pinterest right now.   There's pink ones, blue ones, cream ones, chocolate ones.  Some are topped with macarons, chocolate and candy.  Whilst others use seasonal fruits and flowers.  There are those styled with 'dropped' ice cream cones and even those which combine an illusion cake with the decoration of a drip cake.  There really is no limit to the style and flavours which can be brought to a drip cake.  And as such they make the perfect bake for any number of occasions; birthdays, anniversaries, weddings or simply 'just because'.   In fact check out my 'Impressive Cakes' Pinterest board for drip cake ideas and inspiration.
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