I love love love mushrooms of any kind. I usually stick to regular field mushrooms, as the fancy ones are usually pretty expensive. Mushrooms are a fantastic source of vitamin D, are low in fat and carbohydrates and provide texture and a great savoury kick for vegan dishes.
Due to the recent lockdown I was able to buy a mushroom block from a grower who normally supplies restaurants.
Two days after I ordered it a large lump of compressed saw dust wrapped in plastic arrived. I was a bit sceptical, but my love of oyster mushrooms spurred me on. I hate gardening and pretty much kill every plant I come in contact with. But these were super simple, basically it’s a stump of pressed sawdust impregnated with fungi spores and it just needs sprayed with water once or twice a day.
In less than a week later I had my first crop, and it’s still going. Like most mushrooms these can be added to pretty much anything. My favourite way to eat them is just fried in a little butter.
If you love mushrooms and want to give your loved ones a gift idea I would definitely recommend trying this. It’ll bring out your inner nerd and you will love it. It’s also a great project with kids and helps them understand where food comes from.
I made this as it was Halloween. Yes, this Halloween will be a bit more subdued, but hey any excuse for chocolate cake.
This is by all accounts a really old recipe that was originally developed by Hershey Chocolate, to highlight their cocoa powder.
I used supermarket own brand and it worked fine. Please don’t be tempted use powdered drinking chocolate, it will not taste good.
You’ll see there is coffee in this cake, don’t worry about this. I don’t like coffee flavoured desserts either. I promise you won’t taste the coffee, but it does bring out the flavour of the chocolate.
Yes this is very rich, but its not something that you’re going to eat everyday. You won’t be disappointed, this is definitely going in the pure filth file.
For the cake
230 Grams Plain flour
70 Grams Cocoa powder
400 Grams Sugar
2 Tsp Bicarbonate of soda
2 Tsp Baking powder
1 Tsp Salt
250ml Buttermilk (if you don’t have buttermilk, a 1 Tbsp of lemon juice to ordinary milk and allow to sit for a few minutes)
250ml Strong black coffee (or 1 Tbsp of instant coffee dissolved in 250ml of hot water)
125ml Vegetable oil (Best to use a flavourless oil like sunflower oil)
1Tsp Vanilla extract
For the icing
200 Grams Dark chocolate
175ml Double cream
50 Grams Butter
This is a super easy cake to make. Pre-heat your oven to 180 degrees and grease and line 2 x 8 inch cake tins
For the cake part, combine all the dry ingredients in a bowl
Add the wet ingredients and mix for 90 seconds with an electric whisk
Pour the mix evenly between the two prepared baking tins and bake for 35 minutes
Remove the cakes from the oven and allow cool in their tins for 10 minutes before turning out onto a cooling wrack and allow to cool completely before adding the icing
For the ganache icing, break up the chocolate and add to a heat proof bowl.
Heat the cream in a saucepan until just before boiling and pour on top of the chocolate, and whisk.
Melt the butter and whisk into the cream and chocolate and you will soon have thick and glossy icing. Allow to cool to room temperature
Place one of your cake layers on a plate or cake stand. Spread about one third of the icing on top of the cake and spread evenly with a palate knife
Top with the second cake layer and pour one third of the icing on top, spreading evenly with a palate knife again. Spread the remaining icing around the sides, and add any other decoration you might want
I love a galette, mainly because you don’t need to be a super talented baker. Galettes are open free form pies, so you don’t have to be a whiz with pastry to make something great.
I make different versions of these, both savoury and sweet and usually try to use seasonal fillings. They are really versatile, and if you’re organised you can make a double batch of pastry and freeze it for the next time you bake. You can of course use shop bought pastry if you’re short on time, but home made pastry will taste better. I’ve included some sugar in the pastry but if you want to make a savoury galette just leave it out.
For the pastry
200 Grams Plain flour
100 Grams Butter
2 Egg yolks (1 yolk goes into the pastry, and the second yolk is for brushing the pastry with)
1 Tbsp Caster sugar
Zest of one lemon (optional)
For the filling
400 Grams Blueberries
1 Tbsp Cornflour
1 Tbsp Caster sugar (reduce or increase depending on the sweetness of your fruit)
In a food processor add the ingredients and pulse until resembles breadcrumbs (you can use the rubbing in method if you prefer)
Very gradually add cold water until it starts to come together. Turn onto a floured surface and form into a ball. Wrap in cling film and refrigerate for at least 30 minutes
After your pastry has chilled, remove from the fridge and allow it to come back to close to room temperature (it will be too difficult to roll out otherwise)
Pre-heat your oven 180 degrees. Line a baking sheet with baking parchment
On a floured surface, roll out your pastry to make a circle about 1.5cm thick. Transfer your pastry to the parchment (if you’re not especially confident with pastry, just put your ball of dough on the parchment at the start and roll it out (means you don’t have to transfer it)
In a bowl add your fruit, corn flour and sugar and combine
Place the fruit in the middle of the pastry, leaving a border of about 5-6cm around the edge of the pastry
Brush the border with beaten egg yolk, start to pleat the pastry border together to bring the border towards the centre. Brush the pastry crust with the remaining egg yolks
Bake the galette for 40-45 minutes until golden brown, allow to cool a little before dusting liberally with icing sugar. I love this served ice cream, or whipped cream
This is inspired by a recipe I saw from Katie’s Cucina, and I knew I had to try. I’ve tweaked the proportions of her recipe but it’s pretty straight forward. The hardest thing about it will be not going back and forth to the freezer to “check it’s OK”.
It has only 3 ingredients, and doesn’t need all the faff most ice creams recipes involve, like needing stir it constantly or having to have an ice cream maker.
This tastes spectacular as it is, but teams really with anything chocolate related. Really the taste of toasted marshmallows is something else. This is definately a pure filth recipe. But there is always room for a little filth in your life.
200 Grams Mini marshmallows
250 ml Condensed milk
125 ml Double cream
Line an oven proof tray with tin foil and rub this with a thin film of oil
Turn on your grill to high, spread the marshmallows evenly across the tray
Put the tray under the grill and watch closely. You’re looking for toasted but not burnt, and this can happen in a matter of seconds if you don’t watch out
In a bowl with the cream and condensed milk together with an electric whisk until it thickens. You can use a stand mixer if you have one
Add the toasted marshmallows gradually (they’ll want clog up the whisk otherwise) and whisk at a medium speed until thoroughly mixed. You’ll see little flecks of brown from the toasted parts of the marshmallow but this where the flavour is.
Freeze for 8 hours (and do your best not to eat it all yourself)
On a wet crappy Sunday afternoon I was craving something sweet and couldn’t be bothered going out. I had a rummage through the cupboards and came up with these. I have saved this recipe under “pure filth”. They may sound pretty healthy, but in reality there is a substantial amount of sugar and butter in these cookies (and is probably part of the reason they taste so good).
This is based a round an American recipe, so these will be soft cookies, rather than a crunchier biscuit. If you like a crunchier biscuit just bake these for longer, (be careful they don’t dry out too much). When I made these I didn’t have enough raisins, so I made up the difference with dried cranberries and they were great. So be brave and don’t be afraid to experiment with different types of dried fruit.
150 Grams Butter
150 Grams Sugar (preferably brown, but use what you have)
125 Grams Plain flour
1 Tsp Baking soda
1 Tsp Cinnamon
150 Grams Raisins
125 Grams Desiccated Coconut
Preheat your oven to 180 degrees, and line to two baking sheets with baking parchment
In a bowl, cream the butter and sugar together (I use an electric whisk), add the eggs and mix well
Stir in the dry ingredients and mix until thoroughly combined
I use a tablespoon to scoop out enough mixture for each cookie (you can make these bigger or small if you prefer, just remember to adjust your cooking time) and place spoonfuls of the mix evenly on your baking sheets (leave enough room in case they spread a little)
Bake for 10 minutes, and then allow to cool completely on a wire wrack before storing in an airtight box
This is a total crowd pleaser. I’ve never met anyone who didn’t love this (apart from those people who totally hate fish).
When people hear pate, they tend to think it’s going to be complicated. This recipe has only 5 ingredients, and takes 5 minutes to make. It makes a brilliant starter with crusty bread, or I enjoy it on a toasted bagel for lunch. It also makes a good topping for baked potatoes.
The pate has lots of flavour, but if you want to mix it up a bit you can swap out the parsley and lemon juice for coriander and lime, with some finely chopped chillies.
200 Grams Smoked mackerel
100 Grams Cream cheese
Juice of half a lemon
Small handful of chopped parsley
Ground black pepper
Remove and discard the skin from the fish
Break up the mackerel in a bowl, and flake with a fork
Add the cream cheese, lemon juice, and parsley and mix until the pate is smooth. Taste and add black pepper to taste (you can also add more lemon and parsley if you prefer)
Most of my baking is throw it in a bowl give a quick stir and throw it in the oven. Every now and again I like to go a little bit fancier, not as fancy as those creations you see in French patisseries that are total works of art, but a bit more involved than a tray bake.
As with some of my favourite recipes this came together as the result of an accident. I was in a supermarket and meant to lift ground almonds but lifted ground hazelnuts instead. If you can’t find ground hazelnuts, just give whole hazelnuts a whiz in the food processor, just don’t go too fine with them or else the hazelnuts will start to release their natural oils which is death for a meringue. I used raspberries in this, but oranges or strawberries also go really well.
I’ll be honest, I was trying to make pretty frou frou little meringue nests. It went horribly wrong (I have a checkered past with meringue and it beat me once again. I think I need one those beautiful very expensive mixers, just saying in case anyone would like to send one to the Sunnyside Kitchen and break my meringue curse). If you are better with meringues than I am please give the little nests a try I think they would look adorable.
So I had a pile of ugly meringues, and rather than waste these I just adapted what I had and layered broken meringue, cream, chocolate and fruit to make a version of Eton mess, it tasted fabulous! This is also a fantastic gluten free dessert.
I like to think of cooking as a metaphor for life, sometimes you end up with something you didn’t want or didn’t ask for. Sometimes things don’t work out as you hoped or planned. But with a little imagination and the right attitude you can still create something great.
150 Grams Hazelnuts (ground)
7 Eggs whites
385 Grams Caster sugar (if you don’t have caster sugar, whiz ordinary granulated sugar in a food processor of a couple of seconds)
1/2 Tsp White wine vinegar
100 Grams Chocolate (use the the type you prefer and grate or scrap into curls
1 Punnet of raspberries
250 Ml Whipped Cream
Pre-heat your oven to 180 degrees, line two baking sheets with baking parchment, drawing on circles (if making meringue nests)
Separate your eggs and whisk the egg whites until they resemble stiff peaks, whisk in the sugar a tablespoon at time and then add the vinegar.
Gradually fold in the ground hazelnuts with a metal spoon, and then pipe or spoon onto the prepared baking trays
Bake for 25-30 mins and remove and allow cool before carefully removing from the baking parchment
When the meringue are completely cold, start to layer them up with the whipped cream, prepared fruit and grated chocolate. I use little jam jars, but these also look really good served in tall glasses. If you have any whole hazelnuts left you could also toast these in a pan and allow them to cool before topping the desserts to give some crunch
I first had this as a teenager when a school friend’s Mum made this one night when I was at their house. It was a taste revelation to me. Up until then I had only had corned beef (chipped beef in the US) in sandwiches.
I had the idea to make this when looking in a cupboard I found the strange shaped tin with the stupid little key and strange opening mechanism. Honestly, after all these years, why does corned beef have to be stored in these weird shaped tins. And don’t even start me about the stupid key thing you need to open it, that you cut yourself on every single time. I mean it, if anyone knows why this still happens please tell me.
Anyway, rant over. You can make this with ready made pasty if you want this to be super quick. I have included details for anyone who prefers to make their own pastry. It’s a good way to use up left over potatoes, and makes an easy inexpensive meal.
For the pastry
225 Grams Plain flour
100 Grams Butter (cut into cubes)
For the filling
300 Grams Potatoes (cooked)
1 Onion (finely sliced)
340 Gram Tin of corned beef
Salt and pepper
My hand are always really warm, so I’m not best suited to make pastry, this is part of the reason I add the flour and butter to a food processor and pulse until I get a mix that looks like bread crumbs (you can also use the traditional rubbing in method, but generally I’m too lazy for this).
When your mix looks like breadcrumbs, start by adding a little cold water at a time until the mix comes together to form a ball. Wrap in cling film and chill in the fridge for 30 mins. If you’re stuck for time or just can’t be bothered, it’s totally fine to use shop bought pastry
Pre-heat your oven to 180 degrees and put a baking sheet in the oven to heat. Grease a 9 inch loose base cake/pie tin and set to one side, ready for your pastry
Remove your pastry from the fridge and let it sit for 5-10 minutes so it isn’t too stiff to roll out. While you wait on this, chop your onion finely, and cube your cooked potatoes (which should be cold), after you have wrestled your corned beef out of the tin and tried really hard not to scream f*ck at it, you should cube this as well
Mix the potatoes, corned beef, and onion together and season with salt and pepper
Put the pastry on a floured surface and cut approx 1/3 off and set to one side (this will be the lid for your pie)
Roll the remaining pastry out as thinly as possible, and make sure it’s big enough to fit your pie tin. Line the tin with the pastry, making sure that you have pushed into the edges
Put your corned beef mix into the lined pie dish, and then roll out the remaining pastry to form a lid. brush the edges of the pastry lining the tin with beaten egg and then place the lid on top. I press down the edged with a fork to make sure it’s sealed
Brush the pie with some more beaten egg (it will help it look pretty when it’s cooked) and add a couple holes to allow steam to escape. Place the completed pie on top of the baking sheet that has been heating in the oven (this help ensure the base if cooked).
Bake for 30-40 minutes or until the pastry is a deep golden brown
I know, I’m becoming obsessed with blondies during the lock down, but they are so easy and so versatile.
I wanted something delicious and had run out of chocolate. After a quick scan though my cupboards and my favourite recipes, I settled on this recipe based on one from Cafe Sucre Farine. I like these with a cup of coffee, but they’re also great with a big glass of ice cold milk, or for dessert served with ice cream.
I actually used lingonberry jam (usually served with meatballs at a large Swedish furniture store), because it was all I had, and it worked fine. You can use whatever flavour of jam/jelly you want or have at home. This is a pretty simple recipe so is probably ideal if you have little hands to keep busy, kids love dolloping on and swirling the pb & j.
For the blondies
120 Grams Butter
60 Grams Peanut butter
125 Grams Light brown sugar
1/2 Tsp Baking powder
1/4 Tsp Salt
200 Grams Plain flour
For the topping
80 Grams Peanut butter
80 Grams Jelly/Jam
Pre-heat your oven 180 degrees, and line a 8in x 8in baking tin with baking parchment
Melt 60 Grams peanut butter and butter together in the microwave. I usually give it 30 seconds blasts so as not to burn it, and obviously use a microwave safe bowl
When the peanut butter and butter have melted allow to cool a little add the sugar, salt and baking powder, stir in a beaten egg and then the flour.
Mix until thoroughly combined, and transfer the mix to your lined baking tin
For the topping in two separate bowls add the jam and peanut butter, and microwave each for 30 seconds to soften. Dollop spoonfuls of each across the top of the blonde mix. Then smear with the back of a spoon to give a marbled affect.
Pop in the oven for 30 minutes, and allow to cool in the tin for 10 minutes