Filo hors d'ouvre cups

I have been wrapping salmon (with a topping of grated ginger, grated lime zest, cumin, coriander, salt and pepper) in filo for a picnic supper tonight. I had a bit of filo left so made some of these for future use.

You need filo and fiddly fingers.
Jus Rol filo is the right size. Cut into strips, then into squares about 60 mm. Take two squares, and put one in front of you straight and put the other over it at an angle. Carefully push them into a non stick mini-muffin pan that takes 24. When you have filled the tin, put them in the oven for 7 minutes, maybe 8. DO NOT BURN! Keep the rest of the squares covered while they await their turn.
Put the finished cups in a tin (they keep for ever), and the next time you have to take a plate of canapes (which happens to me quite a lot) fill them with a fish (or meat) pate, egg mayo, or anything else that you can think of that will fit but is not too wet. 

Roger's Famous Flatbreads

Of course these are really Paul Hollywood's flatbreads, as brought to you by Nigel Slater, but they were introduced to us by Roge.

Recipe on the Guardian website

TC's list of things to cook

Chicken and aubergine curry

Oreos

Strawberry and rose cake

Choux pastry

Mini Frittatas

Apparently I only post chocolate cake recipes at the moment!  But we are in the middle of weaning A, who does not yet eat chocolate cake, and so the task of thinking of suitable things that she can manage herself is at hand.

I love making (and eating) these mini frittatas.  They are so easy and can use up any veg in the fridge that is looking past its best, and any little bits of cheese that need eating too.  A has been hoovering them up.

3 courgettes, grated (if you have time to squeeze out some water all the better, but I don't salt them for the baby's sake)
5 eggs
Some crumbled feta
A few cherry tomatoes cut into quarters
Some chopped parsley is nice too
Some grated cheddar

Mix all of the ingredients except the cheddar, and season if desired.  Put into a well oiled muffin tray, and sprinkle over the cheddar.  Bake for about 15 mins at 160C until just set and browning on top.

Prize-winning Chocolate Quinoa Cake

Edited to add: This cake won the Earlsfield Bake-Off!

This cake sounds weird but tastes yummy.  No one knew it had quinoa in it.  I made it as cupcakes, but forgot to take a picture.  Annoyingly it is an american recipe using cups.

Quinoa Chocolate Cake

2 cups cooked quinoa
1/3 cup milk
4 large eggs
1 tsp. vanilla
3/4 cup butter, melted
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Preheat the oven to 160F and grease two 23 cm round cake pans; line the bottoms of the pans with parchment paper – this cake is very moist, and it will make removing them much safer.

In a food processor, combine the milk, eggs and vanilla; add the cooked quinoa and the melted butter and blend until smooth.  Add the sugar, cocoa, baking powder, baking soda and salt and pulse until well blended.

Divide the batter evenly between the pans and bake for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from the oven and cool completely in the pans before running a thin knife around the edges and inverting them onto plates.

(recipe from Dinner with Julie)

Flourless Chocolate Cake

This recipe is Hugh Fearnley-Whittingstall's, and has been made countless times by the Coleman family.  It is brilliant plain, but you can also add things to it.  Raspberries are good in the summer, or this time round I soaked some chopped up prunes in armagnac, which was awesome!

250g dark chocolate (around 70% cocoa solids), broken into chunks
250g unsalted butter, cut into cubes
4 medium eggs, separated
200g caster sugar (or 100g caster mixed with 100g soft light brown sugar)
50g plain flour
50g ground almonds

Preheat the oven to 160C and grease and line a 23cm springform tin

Melt the chocolate and butter together.

Beat the sugar and eggs yolks together, then add the chocolate and butter and the flour and almonds.

Whisk the egg whites until they form stiff peaks, then fold into the chocolate mixture.

Add fruit if desired, then pour into the tin and bake for c. 35 mins until it still just wobbles in the centre.  Leave to cool in the tin.

Delicious with cream.

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Ginger Crunch

The combination of maternity and gardening leave in the Lloyd household has resulted in a lot of cake being consumed.  It has been nice to try some different things, as well as the old favourites.  I couldn't get a good picture of this, and next time I might make half quantities, although it keeps well.  The recipe comes from Good Food magazine, but I can't find it online.

Shortbread
280g plain flour
125g caster sugar
1 tsp baking powder
2 tsp ground ginger
180g cold butter, cubed

Ginger topping
180g butter
100g golden syrup
375g icing sugar
2 tsp ground ginger

Heat oven to 160C fan.  Line the base of a 24x34cm baking tin with baking parchment and grease the sides (or I used a rubber baking tin which didn't need either).

Put the shortbread ingredients into a food processor and blitz until they look like breadcrumbs.  Press firmly into the tin, using a spatula to level out.  Bake for 20 mins, until golden brown.  Allow to cool.

For the topping, put the butter and syrup in a pan and melt on a low heat.  Add to the icing sugar and ginger, and beat with an electric mixer until thick and fudgy-looking.

Pour over the shortbread and spread with a spatula.  Allow to cool before cutting into bars.