At the weekend I popped into Brew on Northcote Road in Clapham for a coffee. Boy it’s good coffee, great taste, strong and a lovely bit of barista art on top. They do great brunch food too so it’s a good all-day place (their website has some lovely brunch pics). Cake wise I plumped for a carrot cake which was enormous and you could definitely share it with a friend. It was nice and moist but I thought it was lacking a wee bit of flavour, perhaps cinnamon. They also had a gigantic red velvet cake on display too. My friend tried a Lamington which I hadn’t come across before. It’s an Ozzie cake with sponge, a layer of chocolate and dessicated coconut covering it. It was a bit dry so I reckon you’d be better to stick to their other tray bakes and layer cakes. All in all the coffee made it worthwhile. I’d defo head back to try some more of their cake range and sample another brunch dish. Some other ladies were busy drinking prosecco with their cake so it’s a fun place for a late afternoon meet up before you hit the bars.
I was leafing through Paul A Young‘s Adventures with Chocolate recipe book and decided I HAD to bake this dark chocolate sea-salted and pecan tart (recipe online here)! The photo was just too irresistible! I made this for a week day dinner party last week but it did require baking it over two days so I’d recommend considering it for a weekend dinner party. The pastry is easy to create and using a food processor makes it super easy. I used medium yolks. I left it in the fridge for over an hour then rolled it out and left about a couple of inches spare so that the pasty overhung my dish and then cut off a bit of the excess. Next up another rest in the fridge for 15mins. I actually think it might be worth resting it for half an hour as I found my pastry did shrink a bit in the oven.
I cooked the pastry at 160 degrees in a fan oven which was defo the right temperature for my oven atleast. I baked it for the full 20mins then another 8 mins and let it cool overnight. The next day I made the filling and popped it in the fridge before the dinner guests arrived. Now time to make the topping. Pour 100g of caster sugar in a small saucepan on a medium heat. Then don’t touch it. I know it sounds bonkers how can dry sugar turn liquid but it’s like magic! Keep that spoon far away from this sugar! Literally don’t touch it. Very slowly you’ll see the edges of the sugar start to liquefy and change colour. Give the pan a little shake to encourage the non-melted sugar to merge with the liquid bits. Very slowly you’ll start to get a nice golden brown caramel emerge. This Guardian article gives some nice tips on how to make different types of caramel.
Then pour it over halved pecans. It forms a lovely gooey caramel and quickly hardens. These are fab to sprinkle over the choc filling and it gives it a lovely crunch and texture and breaks up the monotony of the dark choc colour. Place on a big cake plate and watch your dinner guests’ eyes fill with glee! It serves 8 people as it’s very rich but boy was this a wonderful dessert!
Paul A Young. Is that A for Awesome, A for Alchemist or A for Adventure? Turns out he’s an English creative flavour alchemist or quite simply, a chocolatier. This was a fairly easy truffle recipe, it just requires plenty of time for cooling. You basically make a chocolate ganache. It looked super silky smooth, like something out of the Chocolat movie. You do have to let the cream and sugar mixture cool a bit (e.g. a minute) before you pour it on the dark chocolate pieces otherwise apparently you’ll get a split ganache. I didn’t have 64% Madagascan chocolate but I can assure you it turned out just fine with 70% Green & Black’s dark choc.
Once you’ve made the ganache whack it in the fridge and watch a film (preferably one that lasts for two hours). To make sure it’s set, put the bowl over your head. Well that’s what my BF did to me and luckily for me it had set!! Next up, mix up 50g of cocoa and 50g of muscovado sugar in a mixing bowl. Get lots on your fingers, then take a teaspoon of the cooled ganache and roll it in a ball. Mine were quite dainty, the boy’s were like boulders. Paul A Young’s look quite rustic. Then I popped them into little cellophane gift bags with little ribbons. Paul A Young recommends making a batch of these and keeping them in an air-tight container – I thought that was a good idea for unannounced visitors and effortless domestic goddess chicness. *Warning* these are not calorie free. They’re incredibly rich so one truffle will do in any one sitting!
So you want the recipe book? It’s called Adventures with Chocolate and you can find it here on Amazon. I received the book as a pressie a couple of years ago so I’d recommend as a gift for foodie lovers. I will be trying the dark choc and pecan tart recipe next week. Lush! And if you want to go to one of Paul’s chocolate tasting and making workshops you better get in there quick! Last I checked the next one available is in March!
Nuts! It’s the first day back to work. Well what better way to keep hold of that festive mood than to make some festive nuts. I gave these away as pressies for Christmas but they’re equally lovely as New Year treats or to chomp through during Dry January. This is a Jamie Oliver Honey-Roasted Nuts recipe which went well. I bought most of the nuts from Asda and a few from Sainsburys and I bought Kilner Jars from Robert Dyas (350ml ones). I doubled the recipe to make four jars. The nuts I used were pecans (they burn more easily than the others so keep stirring the nuts at regular points), unsalted cashews, peanuts, walnuts, brazil nuts (cut up in to halves), and almonds etc. 20mins was plenty of time in the oven. I used twice as much smoked paprika and it turned out really tasty. Jamie says use sweet smoked paprika but I couldn’t find anything saying ‘sweet’ on the label. Other tips? Personalise with this NotontheHighStreet ‘baked with love’ label maker and some festive ribbon. Nom nom nom.