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a removable base lightly greased with butter line the flan tin pushing the pastry into the corners carefully but firmly refrigerate again for about 30 minutes meanwhile heat the oven to 180 c line the chilled pastry case with baking parchment bake blind for 20 minutes then remove the baking parchment and bake for a further five minutes to make sure the base is properly coloured turn down the oven to 130 c make the custard next in the usual way heat the cream and milk with the seeds from the vanilla pod meanwhile beat the egg yolks and sugar together when the cream and milk is simmering add it to the yolks and sugar constantly whisking as you do so pour the custard into the pastry case and grate lots of nutmeg over the tart bake for around 35 minutes until the custard is set but still slightly wobbly in the very centre take the tart out of the oven and let it cool completely before serving i ate mine with mango purée but you don t need to add anything posted by mr p at 22 37 0 comments email this blogthis share to x share to facebook share to pinterest labels dessert edd kimber egg custard recipe tart monday 13 july 2015 coconut tea cake i know that coconut is a bit of a divisive thing there s no doubting its current popularity as a healthfood you only need to look at the chilled aisle of any supermarket to see the dozens of different branded coconut waters available as well as the curious yet delicious vegan coconut yogurt that seems to be in everyone s lunchboxes these days then there s the jarred coconut oil with its exotic fragrance and myriad of uses everyone loves it and yet when you put coconut in a cake people seem disappointed that you didn t go for chocolate instead imagine my surprise then when the photo you see above got more than 200 likes on instagram over the course of a few hours are people coming over to the dark and tropical side finally they d be right to that cake is divine but it s also not the coconuttiest slice of happiness i have ever turned out so is probably a good place to start if you re wanting to see if you too oh coco shy sweet lover like the good stuff as much as the rest of us it s a cake i have heard tell of for the last few years and been curious about making the method is unusual and so are the quantities of ingredients most of the fat in the recipe is from tinned coconut milk it contains only a smidgen of butter and there are lots of eggs which means a gorgeous close crumb and texture sadly i am not going to be giving you the recipe because it s from a book by dorie greenspan that i really want to encourage you to buy for yourself baking from my home to yours i know that it s not exactly a little known title it s more that i was given a copy of the book for my birthday recently 33 don t tell anybody by my parents in law and it is in all honesty more than worthy of the hype it s simply stunning full of clearly explained and delicious sounding recipes for cakes cookies pies and all manner of desserts i ll be baking from it for years coconut is amply covered i think dorie might be a fan so the book is in keeping with modern diet trends if we re calling desserts healthfoods i ll leave that up to you i think the book would suit anybody who has in interest in baking whether an absolute beginner or a more advanced sweet maker dorie is american but has lived in paris for years so there is a nice balance between us style recipes and european classics buy it you ll love it but while you wait for it to arrive try these coconut recipes from around the web helen s coconut layer cake kavey s lemongrass and coconut ice cream with chilli pineapple flowers omg this is on my list jen s coconut breakfast pancakes what s your favourite baking book by the way does it include lots of coconut recipes posted by mr p at 21 57 15 comments email this blogthis share to x share to facebook share to pinterest labels baking cake coconut dorie greenspan thursday 5 march 2015 blueberry and lime bizcocho a friend of mine recently sent me a message via whatsapp telling me that she had one of my yogurt pot cakes in the oven as she typed and loved how easy they were to make she has a baby and so can t exactly start busting out gâteaux st honoré at the drop of a hat though who can anyway it got me to thinking we haven t had a bizcocho around here for ages i followed my classic and much used i have had loads of emails about this recipe over the years recipe and added the zest of a lime along with vanilla extract and half a tub of blueberries and used one measure of cornmeal and two of flour instead of the usual all flour version it baked in a 23cm deep tin for 35 minutes at 180 c and i used the juice of the lime to make a glaze with some icing sugar it is a triumph i know i blog less and less these days but i ll get back into it when we start having some decent daylight hours i promise posted by mr p at 21 47 6 comments email this blogthis share to x share to facebook share to pinterest labels bizcocho recipe tuesday 10 february 2015 tamarind fish curry the way to my heart valentine s day is on it s way make your restaurant reservations now or don t i might be in the minority here but there are so many reasons why eating at home is more romantic than eating out which even those in the minority like myself have to accept is what most couples seem to want to do for this red and pink paper heart scattered holiday chief among these is my belief that nothing that s right nothing says i love you like cooking someone a meal ironing for them will come a close second granted but that simple act of preparing something to eat for someone other than yourself is the ultimate expression of love it s about sharing caring and nourishing it tells your lover friend or family member that you value them it s a beautiful thing to do it s also a great way to show off which you might find yourself wanting to do if you re newly attached at this time of year we ve all been there this for me is the ultimate food for the occasion it s exotic and be honest with yourself you need that at this time of year it s simple i made it in my multicooker redmond rmc m4502 so it almost made itself truth told and it will wow one day i am going to travel to southern india and taste this sort of seafood curry for myself i might even take my valentine so long as he pays half but until then i ll make it in my little cardiff kitchen on dark dreary february days and dream the red utensils around my redmond may make it seem like i am a valentine s aficionado but do not be fooled i am still bitter you can vary this quite a bit if you don t have any cod use another white fish or use prawns straight from frozen will be fine vegan throw in a tin of chickpeas happy valentine s day and don t worry i will be back to the sweet stuff soon enough tamarind fish curry you will need 1 tbsp vegetable oil 2 tsp mustard seeds 1 tsp cumin seeds 1 large onion chopped 1 chilli red or green finely chopped a thumb sized chunk of fresh ginger finely chopped 2 tsp ground turmeric 1 x 400g tin coconut milk tamarind paste to taste i added a generous tbsp 2 fillets of cod chopped fresh coriander to serve set the multicooker to fry add the oil mustard and cumin seeds and fry until the mustard seeds splutter and pop this takes around a minute immediately add the chopped onions and fry for 5 minutes or until the onions are soft add the ginger and chilli and fry for another minute add the turmeric and stir well the mixture will dry a little now add the tin of coconut milk and tamarind paste and stir well switch the multicooker to the cook function and set the temperature to 120c close the lid and set the cooking time for 10 minutes stir the curry sauce well add the fish fillets and cook with the lid closed for 5 minutes check that the fish is cooked through and serve with rice and fresh coriander delicious delicious delicious received a sample multicooker courtesy of redmond and was commissioned to write a recipe my opinions are as always my own posted by mr p at 17 45 7 comments email this blogthis share to x share to facebook share to pinterest labels curry fish multicooker recipe redmond tamarind thursday 6 november 2014 cheese and pickle vegetable patties you all want to come over for breakfast don t you given my recent praise of the weather for its hot breakfast facilitating benefits i feel it might be time to let you in on another of my winter morning food pleasures but before we go any further i feel i should say that i am someone who doesn t recognize certain foods as being just for breakfast actually no that s not quite what i mean what i am trying to get at is that i don t believe breakfast has to be made up of what is commonly thought of as breakfast food i think this is because i spent nearly eight years as a flight attendant and would frequently find myself wanting a bowl of noodles or a burger at say seven a m thus i regularly feast in cold weather on these vegetable patties first thing in the morning and i eat them with eggs sometimes poached sometimes as today fried and branston pickle i actually put branston in them as well which i know will cause some people to class them firmly as not breakfast food to them i say fine enjoy your cornflakes but consider these for lunch or dinner at least my favourite thing about these patties is their crisp and golden crust but my second favourite thing is that you make them with leftover vegetables in fact sometimes i cook extra carrots potato and swede just to be able to make these they seem like the sort of thing i should have been brought up eating but wasn t which i think might be because there were five of us in the house so there was never leftover anything yet are interesting enough to eat that i would happily serve them to guests you could vary these endlessly add chopped leftover green beans use different herbs coat them in breadcrumbs if you don t have cornmeal they are so simple to make that once you have they will soon become a part of your regular meals have you got any similar leftover based dishes you recommend leave a comment and i ll try them out cheese and pickle vegetable patties you will need about 750g raw weight of potato carrot swede sweet potato etc cooked and cooled 2 tbsp flour 2 heaped tbsp branston pickle 75g grated cheddar approx 3 tbsp chopped parsley chopped red chilli to taste 5 tbsp cornmeal polenta put the cornmeal in a shallow dish and set aside in a large bowl mash the vegetables until smooth though with a little texture remaining mix everything else in well and season with salt and lots of pepper form the mixture into thick patties i make quite large ones and dip each side into the cornmeal coating the patties well heat a little oil in a pan and fry the patties for about three minutes each side serve immediately with extra parsley and chopped chilli delicious delicious delicious delicious was commissioned to create a recipe with branston my opinions are as always my own posted by mr p at 21 56 9 comments email this blogthis share to x share to facebook share to pinterest labels branston breakfast leftovers patties pickle vegetables thursday 30 october 2014 breakfast and multicookers breakfast does not get better than this i love this time of year for so much more besides the pumpkins and associated spiced lattes pfft whatever autumn is the time of year when breakfast gets interesting and i start to fancy something other than the bircher muesli my friend clare has caused me to become slightly more than healthily addicted to she calls it the summer porridge breakfast of champions on the whole i d go along with that except that compared to regular porridge bircher is like a bowl of nothing i love hot breakfasts or anything that isn t just plain cereal which though i love it bircher muesli kind of is the only problem is that i don t always have time to make proper porridge in the morning and even if i do i can t always be bothered with the stirring this is one of the reasons i have been loving tinkering with my newest bit of kitchen booty the multicooker the redmond rmc rm4502 whereas it looks like a rice cooker the redmond rmc rm4502 actually does more than that it bakes bread and cakes fries deep fries stews and steams oh and makes porridge from oats cornmeal buckwheat you name it the remond will cook it i have really enjoyed using it in the kitchen because it has a time delay function which means that i can go to bed knowing i ll wake up to a warming healthy breakfast with no early morning prep doing my hair takes long enough to be honest as if i would be feasting on cornmeal and maple porridge of a morning if i had to actually cook it myself when i woke up if only i had had one of these as a student you know i basically didn t eat breakfast for four years when i was at university when you get up late and have to be in language lab for 9am breakfast doesn t really feature in the day i have also been baking in the redmond and eating the cakes for breakfast i have found it makes really light and airy yet moist sponge cakes like the ones italians call pan di spagna perfect with a cup of coffee and a piece of fruit or just the coffee in fact as you can see the multicooker has basically been my breakfast saviour for the past few weeks i think it s a great machine and am planning on trying some bread in it this weekend i gave our breadmaker away years ago as a single function machine that takes up so much room just didn t seem worthwhile the multicooker is here for keeps though cake can be a breakfast food too if you have a redmond multicooker as well give my breakfast recipes a try as well as some of the 100 recipes that come with it they will make autumn and winter that little bit more delicious creamy maple cornmeal porridge with brazil nuts and sultanas you will need 75g cornmeal polenta i always buy the coarse ground one 500ml full fat milk 2 tbsp maple syrup a handful of brazil nuts chopped a handful of sultanas soft brown sugar optional place the cornmeal milk and maple syrup in the machine bowl and stir well cook for 35 minutes on the oatmeal setting stir well and serve topped with nuts sultanas and a sprinkle of soft brown sugar gorgeous you could also top with cinnamon and walnuts or some frozen berries pan di spagna breakfast sponge cake my way you will need 200g self raising flour 6 eggs 175g caster sugar zest of 1 lemon 1 tsp vanilla extract first beat the eggs and sugar until thick and moussey this will take ages and you will feel like your arm is going to fall off unless you have the common sense to use an electric whisk still beating add the lemon zest and vanilla then gradually the flour pour into the greased machine bowl i used vegetable oil a baking spray would be fine or butter bake for 40 minutes on cake setting cool on a rack as you would a regularly baked cake i have made this twice so far in the multicooker once with plain flour and once with self raising i know everyone says that you ...