Czech Cherry Cake

Czech cherry cake

One of my favourite things about living in Dubai is that it is such a diverse international community. I have been trying to decide what to do with the blog while I am here (British seasonal and frugal food doesn’t quite fit) and I think that collecting recipes from around the world may be the answer.

To start me off my Czech friend Tereza has taught me how to make her famously delicious cherry cake. She uses a special flour which she brings over from the Czech Republic, however I have tested the recipe with ‘normal’ plain flour and it still works very well.

Tereza tells me that there are three basic types of flour in the Czech Republic:

  • fine (hladka– which is ‘normal’ white flour),
  • semi-rough (polohruba– the one in the picture, used for the Cherry Cake), and
  • rough (hrubá– close to semolina).

Give the recipe a try and let me know how you get on!

Ingredients

  • 4 eggs, separated
  • 200g caster sugar
  • 150ml vegetable oil
  • a drop of vanilla essence
  • 1 teaspoon baking powder
  • 100g plain flour
  • the zest of one Lemon
  • a couple of handfuls of frozen cherries, defrosted

Method

Don’t forget to take the cherries out of the freezer! Pre-heat the oven to 180oC.

Whisk together the egg yolks, vanilla essence, half of the sugar and the oil. Next whisk the egg whites, adding the rest of the sugar until you have ‘soft peaks’ (as though you were making meringue).

Mix together the flour and baking powder. Add the dry ingredients to the egg yolk mixture and fold in, adding a splash of milk until it is the consistency of thick custard.

Fold in the egg whites along with the lemon zest. The lemon smells divine!

Pour the mixture into a ceramic oven dish. Coat half of the cherries in flour so that they don’t sink too much and put them on top of the mixture, followed by the un-coated cherries.

Bake in centre of oven for 30 to 45 minutes. Allow to cool before cutting into pieces.

This wonderfully light cake can be served as a dessert with cream or with a cup of coffee.

In defence of modern parents

I introduced the lovely and talented Jane a short while ago when she shared her vegan chilli recipe with us. It was actually this parenting article which gave me the idea to ask her to write a guest blog post; she wrote it to encourage her friends on facebook but I think it definitely deserves to be shared more widely. Please do share it with parents who you know are doing a good job, we so often feel judged negatively that we could do with a little encouragement!

in defence of modern parents

So this past couple of weeks there has been an upsurge in the number of wildly overblown, emotive and derisory anti-parent fodder on Facebook and it’s beginning to drive me a little bit insane. Apparently modern parents are lazy, digitally distracted, lacking in the skills of a disciplinarian and all for an easy life as regards parenting. We are presented with black and white photos of crying children needing more from momma or graphics showing a huge phone dominating a lounge featuring sad children wanting daddy to play with them. In the same diatribes our generation’s failings are allegedly connected with the large incline in mental health problems and diagnoses of ADHD in the future generation.

So a few points to raise, factual and non confrontational, as counter arguments; The average loan to value percentage for a couple buying their first home is a whopping 82%. with the necessity to save a substantial amount for a deposit. Steps up the property ladder as families expand see mortgages soar past £200K and pretty much everyone, first time buyer or not, parent or not, is paying between £700-£1,000 per month for a mortgage and a similar amount for private rents per month. Most families now have both parents working around 37-40 hours a week and often running two cars due to the necessity to commute to find the right job. We are paying for the food, clothes and hobbies of our children. Debt is at an all time high and costs are rising all the time, particularly with the uncertainty of what will transpire economically and politically.

Fundamentally, it’s not an easy time to raise kids and despite all the accusations of lazy parenting and digital distraction lets have a think about these phenomena and re-frame these ideas in light of the above points. So full time working parents doing long hours and commuting long distances probably don’t have as much time to enjoy their kids as much as they would like to and part time workers are cramming vast amounts of work into shorter hours to prove their worth against a backdrop of sneering colleagues who envy their 2pm finishes. Those who run their own business throw heart and soul into trying to guarantee a regular and healthy income and though often working from home don’t get to benefit from the home life they are trying to sustain. We’re up against it aren’t we??

Parents are hard working human beings who have to plot hobbies and associated tournaments/exams, sports days, nativities, birthday parties, school trips. We also have to deal with unexpected illnesses and hospital trips, broken boilers, car problems and save for Christmas and birthdays. This factor hasn’t really changed to be honest over the years but what has is that because of both parents generally having to work long hours there is a very short window of time left to both accomplish the raising of healthy and well rounded children as per guide books and forums, and also the need to see our own friends and family and keep our minds healthy too.

There is constant “noise” from parenting forums, the guide books, the health visitors and the opinions of all and sundry on how we should be accomplishing this crucial task of shaping and nurturing a human and it is very bewildering and constant. It also makes it so hard to feel 100% confident in what you are doing, leading to further self-doubt.

The importance of modern parents keeping in contact with their own friends and family, the wind beneath their wings, cannot be underestimated. Especially when you think about the stress and exhaustion issues around modern parenting. Furthermore, the importance of parents having time for each other cannot be underestimated. Mental health problems in adults are rising as well as children because we are all depleted and struggling to cope.

And has ADHD really risen that dramatically in kids or was it simply not diagnosed back in the day? Were the kids labelled as “the naughty ones” and simply put in life’s Room 101? ADHD is real, it’s not a label, and physiologically the brain of a person with ADHD differs in structure and make up. It’s no-one’s “fault” and maybe statistics on this incline are not reliable because of the former lack of care and diagnosis.

As for the bad press single parents get, don’t get me started. For whoever reads this raising kids on their own I take my hat off to you, truly, because you are warriors.

Digitally distracted? To have a look at Facebook is sometimes the only time we can connect with our friends and see what they are up to, drop them a quick message and check all is well with them. It may not always be as meaningful a connection as a night out or a coffee with them but with busy diaries sometimes it is the only way. Those who love you the most will find the time for you no matter what and I am embracing the big night in these days rather than the big night out now haha! It takes weeks to find a date where all concerned are available but we get there.

When I look around and think of all my friends and acquaintances I see parents setting good examples of the work ethic, showing how you get what you want through graft and effort alone. I see parents encouraging their children to enjoy hobbies and taking them to wonderful museums, theatres, big green spaces, foreign climes and expanding their minds with these efforts. I see parents who work long hours standing on the sidelines of a football pitch through winter for more hours at the weekend when they could be relaxing!!!

For those on lower incomes just the simple things have to be enough, and those like us on a single income plus a smidge from the cakes try to find out about the free stuff and seek out the vouchers, which takes commitment and skill to find haha! My kids have visited some wonderful places though, climbed a thousand trees, swam in open waters, enjoyed roaring fires in cottages, and tried all sorts of everything from a hobby perspective and never at a great cost. But however and whatever parents are doing I see in my friendship circle that they are doing it universally well, with the greatest love and commitment. I want to say to you that if you ever doubt yourself when reading these derisory posts, to challenge your self-doubt and think about what you have done that has made your child smile and all that you have achieved on life’s hardest but most rewarding journey. I can assure you that just being there for them, in a warm environment, with a decent meal and the example of a parent or parents who work hard and love them immeasurably is enough. You are enough.

Thanks again Jane, I needed that bit of encouragement!

Fish poached in a rich tomato sauce

Poached Fish

This is a dish which I came up with a few weeks ago. I often fry fish, but I had bought some tomatoes which were disappointingly too soft for salad and needed cooking, so I decided to make a sauce to poach the fish in. A much healthier option! I had a good idea in my head of how it would turn out, but it wasn’t until I was able to smell and taste that I realised that it had a distinctly Spanish feel to it.

I used Nile Perch, quite a strong meaty fish which is pretty cheap here in Dubai (we’ve been having a low-spend January). I served it with Buckwheat cooked with mushrooms (based on this recipe), and frozen peas because I hadn’t been organised enough to get any other green veg.

This served two adults and a child with some leftover.

p.s. I made it again last night and forgot to add the spinach, it was still very yummy!

Ingredients

  • a small onion
  • a couple of cloves of garlic
  • a couple of handfuls of cherry tomatoes, halved (you could also chop larger tomatoes into chunks, I just happened to have cherry tomatoes which needed using)
  • a teaspoon of oregano
  • half a teaspoon of paprika (you can add more later to taste if you like)
  • a teaspoon of vegetable stock powder, or half a teaspoon of salt
  • frozen spinach – this is difficult to measure out because it usually comes in a big block. I banged the frozen block (while still in it’s packaging) on a hard work-surface to break it up a bit and used as close to a handful as I could.
  • a teaspoon of tomato paste
  • two pieces of a meaty fish, I used Nile Perch.

Method

It is best to make this in a large shallow pan with a lid if you have one.

Gently fry the finely chopped onion and garlic until soft. Next add the tomatoes along with the spices and stock/ salt and gently cook with the lid on the pan until the juices have come out of the tomato. Put the spinach in a jug or bowl and add just enough boiled water to cover it, when it has defrosted add the spinach and water to the tomatoes along with the tomato paste, turn the heat up and leave the lid off to allow some of the liquid to boil off (at this point I would start cooking the bulgar wheat). After about five minutes taste the sauce and add more seasoning if it is needed (this is all down to personal taste).

Turn the heat down so that the sauce is gently simmering and place pieces of fish on top of the sauce. Put the lid on and let the fish steam for about five minutes, then turn the fish over and cook for a few minutes longer. The exact cooking time will vary depending on the type and thickness of the fish; it needs to be served as soon as it is completely cooked through, if it is left much longer you risk it becoming a bit tough or rubbery.

Serve with the buckwheat and some green vegetables.

Janey’s Venerable Vegan Chilli!

Hurrah, a guest post – thanks Jane! It is so refreshing to be able to share someone else’s cooking and writing styles. I met Jane at a toddler group that I used to go to when I lived in the UK. She is a supermum (although I’m sure she doesn’t always feel like it) who has set up her own business making incredibly impressive party cakes. You can see her fabulous cakes here. This isn’t a cake recipe – I expect that she didn’t want to share her trade secrets!

I really enjoyed testing this recipe. We used smoked paprika because we couldn’t get hold of liquid smoke. The observant amongst you will also note that we missed out the sweetcorn – we were convinced that there was some at the back of the cupboard, but alas there was none. This made a huge amount of chilli – we should have invited the neighbours! I am looking forward to having it again as a freezer meal on a lazy evening.

vegan chilli

I love this “chuck it al in” chilli in January, a veg packed antidote to the over indulgence of Christmas and mercifully quick to temper one’s exhaustion at the thought of what to serve for tea (the eternal dilemma haha)! Protein rich, store cupboard friendly and super yummy with either long grain or wholegrain rice with some home-made guacamole or for vegetarians sour cream with chopped chives/grated cheese. The liquid smoke, if you can get hold of it, adds a super special magic and really does take it to a new level! Lastly, kids actually like this….all three of mine and this is a minor miracle as they all have such different tastes (I have a Venn diagram under a fridge magnet lol).

Ingredients

  • 1 tbsp olive oil
  • 1 large onion
  • 2 cloves of garlic
  • 1 red and 1 yellow pepper
  • 2 carrots, peeled and cut into batons
  • 1 broccoli head chopped into florets
  • 1-2 tbsp of chilli powder depending on your spice threshold!
  • 1 tsp of smoked paprika or a splash of liquid smoke
  • 1 tsp of ground cumin
  • 1 tsp of oregano
  • 1 tin of chick peas
  • 1 tin of kidney beans
  • 1 tin of tomatoes (add a little veg stock if required)
  • 1 tin of sweetcorn
  • 1 tsp sugar (I would start with half a teaspoon and then add more to taste)

Method

I used a large, shallow pan with a lid.

1)  Saute the onion and garlic on a medium heat in the olive oil until starting to soften.

2)  Lower the heat and add the carrots and broccoli, plus the peppers, stir frying until they soften a little.

4)  Add the chilli powder, smoked paprika/liquid smoke, cumin and oregano and stir until the veg are thoroughly coated.

5)  Add the tomatoes and chick peas, as well the kidney beans and sweetcorn. Add the sugar and stir through.

6)  Simmer away on a low heat until the veg are cooked through but still a little al-dente and the liquid in the tomato base sauce has thickened (if it is still a little watery add some diluted cornflour to thicken at the last minute or add more liquid if vice versa…either another tin of toms or veg stock).

Serve as suggested above and enjoy!

vegan chilli

Mum’s Vegetable Pie

This is the delicious vegetable pie made by my mum, which I alluded to in my Bread and Butter Pudding post. It used up all the vegetables we had in the fridge, along with pastry and cheese which were left over from making New Year party snacks. A great using-up meal, and a special treat since I didn’t have to cook that evening (thanks mum!).

What is your favourite recipe for using up Christmas and New Year leftovers?

vegetable pie

Ingredients

  • one leek 
  • one carrot
  • a handful of mushrooms 
  • a handful of green beans
  • a splash of cream
  • a couple of spoons of cream cheese (we used a Middle Eastern cream cheese called Labneh, it is similar to Philadelphia cheese)
  • a small handful of hard cheese (we used stilton)
  • one egg
  • a sheet of puff pastry

Method

Saute the leeks and mushrooms together in oil or butter for a few minutes. Next blanch the carrots and beans and combine all the vegetables in a bowl  with cream, cream cheese and crumbled stilton. When this mixture is cool, stir in the beaten egg (it would be good to keep a little bit of the egg to one side to brush the pastry with).

Lay out the pastry on a baking tray and put the filling on one half (leaving space around the edge to seal the pastry parcel). Brush the edges with milk or egg and then fold the pastry over so that it has a lid and press down the edges with a fork. Brush with egg or milk and top with a grind of salt.
Bake at 180oC for approximately half an hour.

vegetable pie

Bread and Butter Pudding with Dates

Date Bread and Butter Pudding

I often don’t get through a whole loaf of bread before it starts going dry. I hate to waste things so I have been putting dry-ish bread in the freezer for months, with the aim of eventually getting round to making bread and butter pudding.

Now that it is January I am in fridge and freezer emptying mode; I do this every year to try and use up Christmas leftovers and decrease spending for a while. A week into the new year we had a fantastic leftovers meal of vegetable pie, invented by my mum, followed by bread and butter pudding made by Steve. A cheap delicious meal, no food waste, and an evening off from cooking for me – winner! Steve based the bread and butter pudding on a good-old Delia Smith recipe from our old family recipe book. He adapted the recipe to use dates instead of currants and candied peel, and omitted most of the sugar other than some lovely crunchy demerara sugar on top.

Ingredients

  • 8 slices of bread, buttered
  • a handful of chopped dates
  • 12 fl oz/ 350ml milk
  • 3 eggs
  • A couple of tablespoons of demerara sugar
  • Grated rind of a small lemon
  • Ground nutmeg

Method

Pre-heat the oven to 180oC.

Rub butter onto the base and sides of a deep oblong baking dish (Delia Smith says a 2 pint dish, I just choose one which looks about right).

Butter the bread and cut it into triangles. Place a layer butter side up into the dish and sprinkle on some chopped dates, add another layer of bread and repeat.

Measure out the milk (you can add cream if you are feeling decadent or have some to use up, as long as it adds up to the correct volume). Add the whisked eggs to the milk and then pour over the bread. Delia adds sugar, the lemon rind and nutmeg to the milk, but I prefer to add them at the end for a delicious crunchy topping.

Sprinkle the sugar, lemon zest and nutmeg onto the top and then bake in the oven for 30 to 40 minutes. It should end up lovely and gooey in the middle with a crispy top. The crispy sugar and lemon is delicious.

Chocolate Creams

Raspberry Creams

It has become one of Steve’s Christmas traditions to make hampers for some lucky few friends. I made a small contribution (this year I made Delia’s Chicken Liver Pate) but it is mostly Steve’s hard work. He finishes his teaching for the semester and (mostly) finds it calming making delicious treats in the kitchen, of the type that I would find far too fiddly and time consuming.

One of the favourites are mint creams, but it seems that Peppermint Essence is hard to come by in Dubai which led to some good experimenting this year. We had raspberry creams for the hampers, followed by orange creams for my Christmas present. What could be more romantic than chocolate made by your husband?… that he uses his wedding ring as the perfect size cutter (well cleaned first of course).

The basic recipe is based on one from The Crafty Larder, chosen because it doesn’t use raw egg white. Here, in his own words, is Steve’s method for making chocolate creams.

Ingredients

  • 1/2 tsp flavouring (peppermint, raspberry, orange, etc.)
  • 2 tsp liquid glucose
  • 4 tsp water
  • 250g icing sugar
  • 100g 75% dark chocolate

Note that the quantity of water/flavouring may vary slightly and it may take a couple of attempts to perfect. If the mixture comes out too wet then add more icing sugar, if it is too dry then add a very small amount of water at a time.

Method

1.      In a bowl, mix the first three ingredients (plus food colouring if desired).

2.      Add the icing sugar and then thoroughly mix together to form a smooth workable dough, if the dough crumbles add water, if it is too sticky add some icing sugar.

3.      On a glass board sprinkle some icing sugar and then roll out the dough to a thickness of roughly 5 mm. During rolling sprinkle icing sugar to the surface regularly. You can place a sheet of baking/greaseproof paper on top to prevent sticking to the rolling pin. I however found this unnecessary. If the dough cracks during rolling then sprinkle more icing sugar.

4.      Using a cutter (my wedding ring is just the right size, cleaned of course) cut the dough into small rounds and place them onto a surface which is sprinkled with icing sugar. Leave them to dry for half an hour.

5.      Place a piece of greaseproof paper onto a tray that you can place into the fridge, flip the creams onto the greaseproof paper, then place them into the fridge overnight to continue drying.

6.      The next day melt the chocolate and dip the mints. I use a fork for this which produces an even coat, with relatively thin chocolate. I slide the chocolates on the fork slowly on their side, and then flip them such that the side that touched the fork is upwards. Depending on the temperature and consistency of the chocolate this will produce a texture to the chocolate surface. Place the coated chocolates back onto the greaseproof paper. During this stage you may add food glitter or an identifier of some form to the surface if you are making multiple flavours of chocolate creams.

7.      Place the chocolates back into the fridge to set. Once set they are done.

Using my wedding ring I make approximately 100 chocolate creams from this recipe.

It is then Kitty’s job to package them for the hampers, usually in greaseproof paper parcels tied with ribbon and a pretty label.

chocolate orange creams