Category — Includes a recipe!

Baked French Toast with Panettone and Raspberries 0

January 9, 2018

A one-dish wonder for a breakfast gathering. Hot and custardy, made crunchy by the baked sugar on top, this pudding-ish breakfast is punctuated with tiny, jammy, sweet-sour, in-season raspberries. An easy crowd-pleaser which can also be eaten the next day, cold or warmed, with a drizzle of pouring cream.

 

 

I do love a breakfast that looks a bit fancy but requires minimal effort. This might also apply to my taste in fashion (no ironing!) and hair and homeware and just about everything. Lazy-fancy. That’s pretty much my modus operandi. A recipe has to be intriguing and delicious enough to beat simply buying in food, but quick and easy enough that I can be bothered. There’s a fine balance going on and this recipe absolutely fits the bill.

 

Speaking of Bill… this recipe is based on an excellent Bill Granger recipe from Bill’s Basics  (and we all know how I love things to be basic). French toast is a favourite but I’m not too enamoured with standing around frying individual pieces of bread while everyone else is happily chatting. All this dish requires is assembling, sliding into the oven and retrieving once baked – much easier than french toast. Plus, I really love pudding and am keen to find recipes that allow me to get away with serving it for breakfast.

 

I find that it really only takes one interesting ingredient to make a basic recipe seem fancy. In this simple dish the fancy element is panettone. Panettone is a cakey-bread given and served at Christmas time in Italy, a favourite to have with a dark, strong espresso. Panettone is light and sweet – a bit like brioche, but even fluffier / lighter – and studded with candied citrus; you will have seen the tall, impressive cardboard boxes at your supermarket.

 

This raspberry dotted dish is a winner for when you have guests staying and you need to serve breakfast for a crowd. It’s delicious, pretty and easy so it ticks all the boxes. Panettone translates to “Tony’s Bread” so if you happen to have a friend named Tony you could (probably should) invite him over and impress him with this.

 

 

Baked French Toast with Panettone and Raspberries

 

500 ml milk

250 pouring cream

4 eggs

zest of 1 lemon

1 teaspoon vanilla extract

2 teaspoons softened butter

80 ml maple syrup

1 Panettone (sliced)

100 grams raspberries

3 tablespoons Demerara sugar

 

optional / to serve: greek yoghurt

 

Method

 

Preheat the oven to 180 degrees centigrade / gas mark 4 / 360 fahrenheit

Whisk the milk, cream, eggs, lemon zest and vanilla in a large bowl. Butter an ovenproof dish (I used an approximately 30 x 20cm rectangular one) and drizzle the base with the maple syrup.

 

Arrange the panettone slices in the dish, tucking the raspberries between the slices as you go (save some raspberries for the top). Pour the milk-cream-eggs mixture over the panettone, scatter with the remaining raspberries and top with sprinkled demerara sugar. Allow to soak for ten minutes.

 

Bake for 50 – 60 minutes and serve with thick greek yoghurt, if you fancy it.

Any leftovers can be eaten the next day, cold or hot, with a glug of runny cream.

 

Love, Hannah x

In: Food, From Hannah, Includes a recipe!

Look Back, Step Forward 4

December 20, 2017

In keeping with the end of old things and start of new, we have an announcement here at Fork & Fiction. After almost six years of collaboration, inspiration and fun, our team of two will soon be one. Ria is stepping away from her part of the blog to focus on her writing, career and other mystery projects. It’s the end of an era and we’re both very sad, but also excited for what 2018 holds for both of us, and for Fork & Fiction. So here’s Ria with one last collection of thoughts to round out an eventful year and a beautiful, powerful partnership in words.

 

 

I’m going to miss you all so much. Working on the blog, creating posts, thinking about things by writing them down here, has been a blessing and a joy. We’ve had babies, bought/sold houses, moved to new cities and countries and written and published numerous books, all while recording it here. That’s no small thing.

So I thought I’d take a look back at a few of the posts I most enjoyed, whether it’s for the writing, photos, event that inspired it, or the conversation it sparked. Those are the things that matter to me most, and the things that I will carry with me forever.

Lavender Honeycake. This was such a pleasure in all ways—I was alone in the house (can’t recall why), the summer air was hot and sweet, I made this delicious cake and got to enjoy it before everyone else came home. Luxury. I can’t wait to make it again next summer.

To Life. I admit, I love an excuse to take pictures of piggies. And caterpillars. But this one was also unexpectedly sobering (which I think comes across in the post). It was that great balance of bittersweet that DH and I love so much. Which is just the way life is, right? And there were some thoughtful comments and conversations afterward that really made me think. Love that too.

Our whole How She/He Does It series was so much fun, but I especially enjoyed interviewing Hannah. It was back at the start, when we were just figuring out what we were doing (or have we ever??) and it was a way to introduce ourselves and also learn more about the other. And reading it now is also a trip because we’ve changed! Our families and locations have changed! Life has really moved on, but the foundation, the truest parts of us, are still the same. And what a great way to go forward into 2018, with a look back and an understanding of where we’ve come from.

So with that I want to send out the HUGEST hug to my fantastic collaborator and wonderful friend, Hannah, with whom I’ve been so honoured to create this blog. I know you’ll do amazing and creative things with it in the coming months and years and I look forward to seeing it evolve.

As for me, I’m off to do some scheming and planning for a new website and finish the lovely labour of my latest novel, out in 2019. I can always be found on twitter and Instagram as @riavoros and for now, through my soon-to-be-replaced website www.riavoros.com . Thank YOU, our readers, for giving us your time and thoughts and good energy. It’s been wonderful connecting with so many of you.

 

With much love and hope for 2018,

Ria

 

 

In: Food, From Ria, How She (or he) Does It, Includes a recipe!, Interviews, Kids and Parenting, Seasonal, Writing

A Brave Apple Cake 3

October 3, 2017

 

 

Early the other morning, Little E and The Tiger rushed into our room to report that one of the windows was broken. Broken? we asked. Yes, it’s all wet on the inside, maybe the inside-inside, they said.

 

Hmm.

 

So we dragged ourselves into the living room to find our picture window all fogged up. And it did look like it was on the inside-inside. For a moment DH and I wondered if the seal on the window had broken.  I felt a sleepy kind of pride that the kids might have got it right without any knowledge of window anatomy. So we sent Little e outside (no shoes necessary, she insisted) to check from that side, and when she couldn’t give us a satisfactory report (It still looks broken!), D went out (also barefooted) and jumped like a basketball player to reach the window with his finger.

 

Nope. Not broken. Just dewy on the outside. The outside-outside.

 

 

Just the undeniable start of autumn.

 

I have to admit I don’t love it. It’s not that it’s not gorgeous and colourful and full of a season’s worth of fruit and veggies. It’s that it’s not summer anymore. Okay, so maybe I should say, I don’t love the end of summer, and I blame autumn for it. There’s dew on the house and grass and car. It’s funny because once I get used to the idea of sweaters and cold mornings and darkness coming down swiftly after dinner, I’m alright. Autumn’s a great season, once it gets going (well, maybe until the endless rain hits…). But the start of it? Ugh, that’s tough for me. It feels a little broken on the inside-inside.

 

And what makes me feel a little less seasonally broken? Yup, baking.

 

 

I have a list of late summer/early autumn recipes I make just this time of year, and as you can probably guess by the huge number of seasonal delights on this site, those are where our hearts lie.

 

 

I’ve shamelessly tinkered with Deb Perelman’s awesome apple cake recipe because I can’t not tinker when I bake—it’s a compulsion. I used a mix of white, whole wheat and oat flour, added rolled oats, and in the one I made last week I used pecans instead of walnuts and it was GLORIOUS for all except Little e, who gives nuts a wide berth on Tuesday afternoons and Thursday mornings and any other time when you start to think she’s reverted back to liking them. I also bake the cake in a rectangular pan, not a tube pan, which the recipe calls for. It wasn’t on purpose. I just cannot find my tube pan.

 

 

Apple Cake

Adapted from Smitten Kitchen’s recipe

 

6 apples (I used macs from our tree), peeled and chopped into small bite-sized pieces

1 tbsp cinnamon

3 tbsp brown or granulated sugar

1 cup whole wheat flour

½ cup oat flour

1 ½ cups all-purpose flour

½ cup rolled oats

1 ½ tbsp. baking powder

1 tsp salt

1 cup vegetable oil

1 ½ cups granulated sugar

¼ cup orange juice or buttermilk

2 1/2 tsp vanilla

4 eggs

1 cup chopped nuts, such as walnuts or pecans

 

Preheat oven to 350. Grease a tube pan like Deb does, or a rectangular cake pan like I do. Toss the apples with the cinnamon and 3 tablespoons sugar and set this bowl aside. Combine the flours, baking powder, oats and salt together in a large bowl. In a smaller bowl or jug, whisk together oil, juice or buttermilk, remaining sugar, vanilla and eggs. Stir wet ingredients into dry, and then fold in the nuts.

 

Pour the batter into the cake pan and top with the apples, pressing them down into the batter so it rises up a little around them. Bake for 45 to 50 minutes, but do take it out when the toothpick tester is just a little damp with cake–otherwise it may be too dry when it cools. Let it cool completely in the pan and then cut into squares (I keep mine in the pan and serve from there).

 

XO

Ria

In: Food, From Ria, Includes a recipe!, Kids and Parenting, Seasonal

An Abundance of Spearmint 2

September 21, 2017

 

I recently put out a plea on Instagram, asking what I should do with my spearmint. I planted the spearmint a long time ago and suddenly it is everywhere. Reaching, spreading, thriving, abundant. I’m new to gardening and this is how my growing goes. Nothing, nothing, nothing, SO MUCH OF SOMETHING. It’s either drought or overwhelm. It’s as though my garden is channelling my particular brand of enthusiasm: ALL!!!! or nothing.

 

You, good people, gave me some stellar ideas for utilizing my spearmint. Ideas for drinks and sauces and baking, just to name a few. I put several to the test and came up with a winner to gift back to you…

 

 

Abundant Spearmint – The Winner:

 

Chocolate & Spearmint Slice

Adapted from Chelsea Winter’s Peppermint Slice recipe, this slice uses fresh spearmint and is topped with a silky smooth dark chocolate ganache. The use of fresh leaves will make you look a bit fancy, but it’s not a difficult recipe to make, despite the three steps.

 

Ingredients

Base
225g butter, at room temperature, cubed
1/2 cup brown sugar
1/4 cup caster sugar
1 large free-range egg
1 cup plain flour
1/3 cup dark cocoa
1⁄2 cup fine desiccated coconut

Fresh spearmint cream filling
3 1⁄2 cups icing sugar
50g butter, at room temperature
1/3 cup cream
1 tsp pure peppermint essence
1 big bunch fresh spearmint leaves, finely chopped

Chocolate ganache topping
150g good-quality dark chocolate (at least 60% cocoa)
2 Tbsp cream

1tsp peppermint essence

 

Method

Preheat the oven to 190°C. Grease a slice tin.

To make the base – cream the butter and sugars together, then beat in the egg until well incorporated. Sift in the flour and cocoa and add the coconut, if using, and mix until combined. The mixture will be sticky so press it into the tin in an even layer with a moistened spatula (or your hands)

Bake in the centre of the oven for 15 minutes. Remove from the oven and cool in the tin.

To make the spearmint cream – beat the icing sugar with the butter and cream until very pale and fluffy (about 5-8 minutes). Add the peppermint essence and fresh spearmint, and beat to combine. Spread over the cooled base and smooth out with a warm knife.

To make the ganache topping – break up the chocolate and melt in the microwave in short 10 – 20 second bursts, stirring in between bursts. Once just melted, add the cream and stir together until completely combined. Add the peppermint essence last and stir again until all ingredients are combined and silky smooth. Cool slightly, then pour or spread over the peppermint filling.

Cover the dish with cling film and set in the fridge for at least 1 hour. When set, cut into squares with a sharp knife. It’s pretty rich so you’ll want to cut the squares small (approx 1.5 inch x 1.5 inch).

Keeps in an airtight container in the fridge for about a week.

 

 

Abundant Spearmint – The Runner Ups: Spearmint & Rosemary Jelly, Spearmint Tisane, Mojitos and Mint Chutney

 

Aside from the delicious slice I really enjoyed making a spearmint and rosemary jelly, using this recipe. I substituted the mint for spearmint and added about ten big sprigs of rosemary during the final ten minutes of boiling. It is so good with lamb or served with quick-boiled peas – yom. A spearmint tisane shouldn’t be ignored either – simply soak in boiling water, like a tea, and voila. This is such a refreshing drink, my kids love it and the colour is a vibrant lemony-green. As an alternative beverage you could always make mojitos (and invite me over. Or else). Lastly, this recipe for a traditional mint chutney (pudina) was recommended to me, which I haven’t yet had the chance to try but is firmly on my list as the spearmint continues its relentless rampage.

 

All your great ideas for using my spearmint got me thinking about reaching out much more often when something in my garden gets presidential ambitions. I can ask you what to do with it, you can tell me your tips and tricks, then I can cook, mix, test and report back. That way you can check here when it’s your garden’s turn to get abundant and I can check back when spearmint is once again going bananas and I’ve completely forgotten what to do with the pervasive little beauty. Hey, look at that, it’s almost like a club! We both win! Well, apart from the spearmint.

 

Thanks again for all your tips, do keep ’em coming,

With love, in abundance,

Hannah

 

P.S. Thank you to author, John Green, for his book “An Abundance of Katherines” which inspired the title for this post. Mr Green, if you ever need more spearmint in your life please let me know.

In: From Hannah, Includes a recipe!

Chocolate…Spheres… 2

August 10, 2017

Have you noticed the proliferation of balls these days? (Ahem.)

Coconut bliss balls, pineapple balls, power balls. All these things are rolled into spheres and exude health and trendy seeds–and every time I pass by a counter with things on a square plate labeled ‘balls’, my mind goes immediately into the gutter. Yes. Sorry. I can’t help it.

 

 

Perhaps you are familiar with (or have been happy to forget) the South Park ditty of yore that did a lot to cement this toilet-thought tic of mine? If not, you may look it up. Or you may not. I won’t offer any more info. Regardless, I find I am now quite unable to keep a straight face when describing a rolled, sticky confection of dried fruits, nuts and other usually-wholesome ingredients. I just couldn’t title this post chocolate balls.

I’m a odd human, I know.

 

 

BUT! These…spheres…are very delicious! You should make them. Let’s now talk about how righteous they are with toasted walnut, deep cocoa, just enough maple syrup to keep them from being savoury and enough chew to satisfy the biggest chocolate fudge craving. They’re easy to put together and even easier to devour. If you’ve read this far, thank you for humouring me and my silliness, and please, go get yourself set up in the kitchen with these ingredients. Chocolate balls await.

!!!

 

 

Chocolate-Walnut Spheres

 

Ingredients

1 cup coconut flakes (medium length, unsulfured is best)

1/2 cup chopped walnuts

8 dried dates, pitted and chopped

1/3 cup cocoa

1 tsp vanilla

1/4 cup almond butter (or cashew, or hazelnut…)

1 tbsp psyllium husk (or sub wheat germ)

3 tbsp maple syrup (a little more if you like it sweeter)

large pinch salt

 

Spread a piece of waxed paper over a cookie sheet.

Toast the walnut pieces over low heat in a dry pan, being careful not to burn them. Let them cool to room temperature before using, or they’ll make the mixture much stickier. Put the coconut and the chopped dates into the bowl of a food processor and run it for 5 to 10 seconds, scraping sides, then running again for 5 seconds. Add cocoa and walnuts and pulse to chop the nuts. Add remaining ingredients, including walnuts, and pulse several times, until the mixture gets sticky and pulls into a ball. It’ll be very soft, but still rollable.

Using your palms, roll walnut-sized balls of dough until smooth and round, and place on the cookie sheet. You should be able to make about 16 at this size. Chill in the fridge to set. To store, separate layers of the spheres with wax paper in an air-tight container in the fridge.

 

XO

Ria

In: Food, From Ria, Includes a recipe!