Check out the November issue of Olive magazine just out. You must try the recipe for Sticky Cinnamon buns. They are super easy to make – no more than 10 minutes to assemble – and then 15-20 mins in the oven and you have the most perfect breakfast or mid morning snack. You can also make a batch, cut them into individual buns and then freeze for up to a month. Then whenever you fancy a little indulgence you can just pop one straight in the oven from the freezer and bake for 20 minutes. Seriously yummy and a million times nicer than anything you could buy in a shop.
Here is the recipe again in case you haven’t seen Olive yet:
Sticky Cinnamon Buns
Takes 40 minutes to make
50g unsalted butter, softened
2 tbsp ground almonds
4 tbsp soft brown sugar
2 tsp ground cinnamon
375g ready rolled all-butter puff pastry
3 tbsp sultanas
1. Heat the oven to 200C.
2. Beat the butter, ground almonds, sugar and cinnamon together. Unroll the sheet of puff pastry and spread the butter mix all over. Sprinkle over the sultanas then roll up into a sausage and cut into 8 pieces. Put on a large non-stick baking tray, spiral-cut-side-up and flatten gently with your hand. Sprinkle with a little extra sugar (I think Demerara works best) and bake for 15-20 minutes or until puffed and golden.
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Ive just been on a great sushi masterclass course with my friend Mima at Ichi Restaurant in the Park Plaza on Westminster Bridge.
Head Chef Sadayuki Okamoto demonstrated a selection of sushi and sashimi dishes from the restaurant menu, such as avocado and cucumber roll, blow torch salmon roll, tuna belly rolls and salmon and cucumber hand rolls. But it was not only demos – it was 2 hours of hands-on sushi making and we were able to get our hands sticky from the beginning.
It was a perfectly small set up with only 10 of us on the course and a person between two to guide us through our own experiments. The hand rolls were really quite tricky to master but we all made pretty impressive ones in the end with the help of the very patient experts on hand. We were shown how to prepare and cut sashimi and we were given tips on the best fish to use and how to tell the freshness of it. The best tip of all was being shown how to dip the tip of the knife in water and then tap the handle on the work surface. This allows just a little water to slide down the blade and it makes cutting the sushi effortless.
We were then able to sit down and eat all our creations. There was so much sushi we were fit to pop by the end and we had enough to take home for supper too!
It was a really fun course that I would highly recommend and I now feel thoroughly inspired to make my own versions at home.
You can also do a sake tasting for an additional cost if you are so inclined. Im sadly still rather wary of the stuff after over enthusiasm for it one evening a number of years ago! It looked fun all the same though!
Thank you Olive magazine for recommending the course. If you fancy trying it too – check out it out here http://www.ichisushi.co.uk/ichi-sushi/events
Check out Gordon Ramsay’s new book that has just come out – Gordon’s Ultimate Cookery Course. Lisa Harrison and I did all the food styling. It is a truly fabulous book, full of incredible photography, with lots of simple, easily achievable delicious recipes.
Hooray! Summer has finally arrived in London and it is 31 degrees outside – so who can resist making some super easy ice cream which you don’t even need to churn. Just 5 ingredients and 10 minutes of beating (OK, and a little bit of freezing) and you will have deliciously indulgent raspberry ripple ice cream to cool you down.
SUPER EASY RASPBERRY RIPPLE ICE-CREAM
Makes about 1 litre
Takes 10 minutes to make, plus 4 hours or so to freeze
- 600ml double cream
- 1 x 397g tin condensed milk
- 1 vanilla pod, seeds scraped (or 2 tsp vanilla extract – not essence as that is not nearly so nice)
- 225g fresh raspberries, plus a few extra for serving
- 3 tbsp icing sugar
- Amaretti biscuits or shortbread, to serve
- Pour the cream, condensed milk and vanilla seeds or extract into a large bowl and whisk with an electric whisk until it forms soft peaks.
- Place the raspberries and icing sugar into a small blender and blitz together and then pass through a sieve to remove the seeds. Taste and add more icing sugar if it is too tart. If you don’t have a blender just bash them about a bit in a bowl and then press them through a sieve. It will take slightly longer but will have the same effect.
- Carefully fold the raspberry puree into the cream mix to create a ripple effect. (Save a little of the raspberry puree to spoon over just before serving). Spoon into a Tupperware box with a lid and freeze for 3-4 hours or until set. There is no need to churn as the mix will be delightfully creamy without any of the usual faff.
- Remove from the fridge 10 minutes before you want to serve, scoop into balls and serve with a little drizzle of the reserved raspberry puree and a few fresh raspberries and an Amaretti biscuit or two on the side to add the perfect crunch.
Hello. This is my first post on my new blog, which you will also find very soon on my new website, launching shortly at http://www.annabl.com. On my website you can find my full biography, my portfolio and a sample of my recipe writing. Come back here to find free weekly, seasonal recipes and top tips on what’s new and exciting at the moment in the food world. I will give you a glimpse of what it is like to work with some of the top TV chefs and the fun you can have being a food stylist and writer. And you will receive top tips on how to improve your own cooking.
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