Summer Lovin’ – August 2019

This month we celebrated the flavours and occasions of summer, with bakes featuring fresh tastes of seasonal fruit and veg and reminding us of picnics.  It seems we are fairly similar in our tastes, with two impressive pies, and also two variations on the Lemon Drizzle cake!

Bakes made for Summer Lovin theme

We enjoyed a good balance of sweet and savoury.  Jane served her traditional pork pie with homemade chutney and piccalilli whilst Cat’s monster Three Bird Picnic Pie featured cherries: one of her favourite ingredients and of course only available for a few short weeks during the summer.

 

 

There was a real labour of love from Tracey who made her own puff pastry for her elegant Courgette and Pea tart and a colourful and tasty Beetroot, Spinach and Goats Cheese Tart from Chelsea.

 

On the sweet side, we enjoyed a Lemon & Elderflower Drizzle Cake to contrast with a Courgette & Lemon Drizzle Cake and a straight Courgette Cake, and an unusual but very moreish Banana Loaf with Almonds.

As Sue had a glut of cucumbers, she also kindly bought along an extra of cucumber smoothie made with cucumbers and yoghurt for us to sample.  It made for a really refreshing drink.

The full list of bakes was:

Jane – Pork Pie with Chutney and Piccalilli

Tracey – Courgette and Pea Tart with Homemade Puff Pastry

Cat – Three Bird Picnic Pie with Cherries

Chelsea – Beetroot, Goats Cheese and Spinach Tart

Sue – Courgette Cake

Tina – Lemon & Elderflower Drizzle Cake

Faye – Courgette & Lemon Drizzle Cake with Poppyseeds and Banana Loaf with Almonds

Next month we celebrate our 2nd Birthday with a Famous Doubles event!  See our Events page for full details of what’s coming up.

Advertisements

All American Bakes – July 2019

July’s theme was All American and our bakers once again came up with an impressive array of both sweet and savoury classics.

All American Bakes made by our bakers

On the savoury side we were treated to two types of cornbread, both of which were delicious.  (Note to self, must look out a recipe and bake some sometime.)  Cornbread predates modern American history as Native Americans were grinding and using corn well before the Mayflower sailed.  There’s a debate over whether it should be plain, or whether cheese and chillies should be added.

Cheddar and Jalapeno Cornbread
Cheddar & Jalapeno Cornbread

Having had exemplars of both on the night, I think they were both tasty in their own right (and trust me, I ate enough of it to know!)  Cornbread tends to be thought of as a southern speciality now, but according to this article in the Guardian, (which also contains a recipe) there is a northern version too:  https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/18/how-to-cook-perfect-cornbread

Jayne also introduced us to Hush Puppies – no, not the shoes.

Hush Puppies and Corn Muffins

These are delicious little fried scraps of cornmeal batter, mixed with whatever is to hand.  In this case, bacon.  What’s not to love?

Legend has it they were literally made by fishermen and soldiers to throw to their dogs to try to get them to quiet their barking!  Most of us had never heard of them before, but we’re all big fans now.  They certainly kept us quiet!

Black Bottom Cupcakes, Apple Pie and Brownies

You’re probably already getting this idea that none of this food was exactly low calorie, and that continued with some indulgent sweet treats.  We enjoyed both Apple Pie and Pecan Pie, plus some classic Brownies and (new to some of us) Black Bottom Cupcakes – which are essentially rich Chocolate Cupcakes with Cheesecake mix swirled through them.

Pecan Pie
Pecan Pie

It was really good to see another new face this month, we’re a friendly bunch and we’re always open to new members.  We’re united by a love of baking and trying recipes out, plus we love eating the results.  If it tastes good we’re not worried whether it looks like the picture in the book or not!  Some of our members like to challenge themselves to try new recipes or techniques, or practise something they’ve learnt.  Others like the opportunity to bake without having to eat it all themselves, and others still are just cake fiends!  So, if you’ve been thinking about joining us but haven’t yet please do come along and say hello.  Our next event is 13th August when the theme is Summer Lovin’ and then on 10th September we’ll be celebrating our 2nd birthday with a Famous Double theme!

Full list of bakes for our All American event:

Marina – Brownies

Jayne – Corn Muffins with Bacon Jam, and Hush Puppies

Faye – Apple Pie

Cat – Cheddar and Jalapeno Cornbread with Sour Cream

Tina – Black Bottom Cupcakes

Chelsea – Pecan Pie

Love Local – June 2019

This year Hampshire Farmers Markets are celebrating 20 years, so we thought we’d join in with our June event themed ‘Love Local’. Each bake had to include at least one ingredient grown, made or produced in Hampshire and as usual our bakers did us proud.

cakes, tarts and scones made with Hampshire ingredientsMost of us edged towards the sweet stuff this time, although Cat gave us sunshine on a plate with this beautiful Goats Cheese, Tomato and Pesto TartGoats Cheese, Tomato and Wild Garlic Pesto Tart, featuring Isle of Wight Tomatoes and locally foraged wild garlic. Tina also gave us a savoury treat of Cheese Muffins featuring Old Winchester from Lyburn Cheese.

A good variety in the sweet bakes too, with Gin & Lemon Meringue Tarts featuring Bombay Sapphire gin, distilled in Overton just up the road from our Winchester base, a Honey Cake, Courgette and Lemon Muffins, an unusual (and tasty) Rhubarb Cake with a meringue topping, Lavender Scones with Longbarn Lavender (grown in nearby Alresford) and a Gingerbread made thick and sticky as it should be with Old Thumper Beer from Ringwood Brewery.

Adding a touch of colour to the proceedings, we also enjoyed this Strawberry & Cream Swiss Roll, Strawberry Swiss Rollmade with Hampshire strawberries. There’s nothing quite like the taste of an English strawberry in season, is there?

The full list of bakes for our June meeting was:

Cat – Goats Cheese, Tomato and Wild Garlic Pesto Tart

Tina – Old Winchester Cheese Savoury Muffins

Jenny – Gin & Lemon Meringue Tarts

Faye – Honey Cake and Courgette & Lemon Muffins

Chelsea – Strawberry & Cream Swiss Roll

Emma – Rhubarb Cake

Jan – Longbarn Lavender Scones

Vicky – Sticky Gingerbread with Ale

European Bakes – May 2019

This month our European Bakes theme celebrated the ‘love it or hate’ Eurovision song contest, which hadn’t taken place at the time we met – although I don’t think any of us were surprised with our subsequent poor showing!  Despite it all feeling slightly ironic amidst the current Brexit chaos our bakers managed to cover a good spread of European countries with their bakes both sweet and savoury.  This time, for the first time in our nearly two-year history, we didn’t have any actual cakes!  (Jan’s Polish Apple Cake actually being more similar to a pie or tart.)  We also had a last minute change of venue due to a staff shortage at our usual home, and were kindly welcomed and made to feel at home at the Hyde Tavern.

A good spread of savouries included lamb kebabs with homemade flatbreads (Greece),

Flatbreads, kebab, pizza, quiche

a Tartiflette pizza (combining the Italian classic of pizza with a traditional French Alpine recipe), a Quiche Lorraine – chosen because that was the most exotic thing Faye’s family used to eat when she was growing up – and an Irish Guinness Wheaten Bread, made to Naomi’s Mum’s own secret recipe.  It was delicious with a good spreading of butter.  Naomi had worried that she wouldn’t meet her Mum’s high standard, but she said it was a good one and we all agreed, many of us going back for seconds.  Bonus points for the Irish flag too – lovingly made by Naomi’s housemate.

Guinness Wheaten Bread

Then it was onto the sweet treats.

Buns, bread, tarts

A thickly iced indulgent tray of Nordic Cinnamon Buns from Tina, working with yeasted dough for the first time in a long time, a Ruffled Milk Pie (a sort of baked custard affair with filo pastry) from Vicky, an intriguing Szarlota (Polish Apple Cake) from Jan which uses grated frozen pastry on top to create a crumble like texture, and a true labour of love from Michelle with a Povitica; a Croatian bread flavoured with walnuts and spices and layered into beautiful swirls.  This had to be rolled out to the length of one metre and the recipes advised doing this on a bedsheet to facilitate the rolling up.  The metre long dough sausage is then layered into a loaf tin to create the pretty swirled sections of the bread.  (Apparently, on his return from school, Michelle’s son wanted to know why his dinosaur duvet was downstairs and covered in flour!)  This recipe was once used as a Technical Challenge on the Great British Bake Off so it was a brave bake to attempt, but Michelle definitely gave the Bake Off contestants a run for their money.  Just look at those beautiful swirls:

Povitica – Croatian Walnut Bread

We next meet for our Love Local event on 11th June – each bake should feature at least one ingredient made, grown or produced in Hampshire.  Luckily, there’s A LOT of choice!

Here’s the full run down of European Bakes:
Faye – Quiche Lorraine (France)
Jayne – Lamb Kebabs with Homemade Flatbreads (Greece)
Chelsea – Tartiflette Pizza  (France/Italy)
Naomi – Guinness Wheaten Bread  (Ireland)
Vicky – Ruffled Milk Pie (Greek)
Jan H – Szarlota Apple Cake (Poland)
Tina – Iced Cinnamon Buns (Norway)
Michelle – Povitica Walnut Bread (Croatia)

Easter Egg-stravaganza! – April 2019

This month our bakers did us proud with an Easter Egg-stravaganza, producing some traditional celebration bakes alongside some really good, fun bakes featuring eggs, chocolate and even lambs!

Only one savoury bake this month but it was a definite triumph – a clever twist on the Roscon de Reyes (or King Cake) which features in Spanish Epiphany celebrations but is also part of the New Orleans Carnival tradition in the period leading up to Lent.  Traditionally sweet, Jayne turned this one savoury, creating layers of beautifully pillowy dough filled with ham and cheese and decorated with olives and peppers.  Most of us went back for seconds!

Another traditional bake was little Simnel Cakes, complete with the 11 little spheres on top said to represent the disciples of Jesus.  (Judas, of course, is not included in their number, being considered a traitor by this point in the Easter story).  We also had an Easter Egg Challah – an enriched, braided dough traditionally made for the Jewish Sabbath and for important holidays.  Three braids represent truth, peace and justice.  This particular recipe (not entirely traditional) had sugar in – and the leftovers made amazing French toast!  Our final traditional bake was these pretty star shaped Pardulas, an Easter treat in Sardinia; pastry filled with a ricotta cheese and sugar mixture, flavoured with saffron and citrus.

After all that culture, we descended into pure decadence with a riot of chocolate, mini eggs and these very cute little lamb and butterfly cupcakes.  New baker Naomi created these with the help of Pinterest and they were almost too pretty to eat.  We also tucked into a Chocolate Orange Nest cake (made with All Bran so it must be a little bit healthy, right?), a Chocolate Guinness Cake, Cardamom and Lavender Easter Cupcakes (made with eggs from Barbie’s own chickens) and a very indulgent Italian Tres Leche Cake – named for the three milks (condensed, evaporated and double cream) poured over the sponge after it’s baked to soak it through.

The full list of this month’s bakes was:

Jayne – Savoury Roscon de Reyes

Mandy – Chocolate Guinness Easter Cake

Vicky – Simnel Cupcakes

Chelsea – Easter Egg Challah Bread

Naomi – Lamb and Butterfly Vanilla Cupcakes

Sharon – Italian Tres Leche Cake

Ann – Chocolate Orange Nest Cake

Cat – Sardinian Pardulas

Barbie – Cardamom and Lavender Cupcakes

Next month we’re celebrating Eurovision with Continental Classics.  Who knows what our creative bakers will come up with for that!

A Life of Pie – March 2019

Our March theme was ‘A Life of Pie’, and rather than an evening full of pastry, our bakers surpassed themselves with creative interpretations of the brief alongside more traditional classic pies.  We shared a tasty and varied feast with a good mix of both sweet and savoury bakes.

A Life of Pie

Those who chose savoury experimented with different types of pastry and usual fillings.

Savoury Pies

We had a classic suet pudding, filled with Beef, Ale and Parsnip – far from being stodgy the crust was surprisingly light and fluffy.  Jayne introduced us to Cuban pastry (made with cream cheese) for her delicious little lamb patties and Cat produced a splendid Chicken and Chorizo pie with a difference – the filling was solid, almost like a pate, and beautifully layered (providing some colour in what was otherwise very much a brown food month!).  Check out the chorizo and peas.  Intended to be served cold, this would make a wonderful picnic pie.

Chicken and Chorizo Picnic Pie

The sweet bakes also ranged from the traditional to the unusual.

Sweet Pies

Ann, joining us for the first time, treated us to a classic Apple and Blackberry Pie (although apparently her son got into a great deal of trouble for stealing a slice before she brought it along to our event!) – we can confirm it was definitely worth getting into trouble for!  Jan made a Key Lime Pie and Vicky got creative with both Ginger Whoopie Pies and the most creative bake of the night, these tasty Custard ‘Pi’ biscuits.

Custard Pi-es

Not only a great shape but a great taste too, with custard powder in the biscuit mix.

 

On the night we all enjoyed what was effectively a delicious three course meal – starting with the lamb patties and dip, through the other savoury pies to a choice of desserts.  Of course we all tasted them all!  (Well, that’s what Cakes and Bakes is all about…)

Next month we’re expecting another good variety of different bakes – looking forward to an Easter Egg-stravaganza!  What would you bake?

The full list of bakes from the Life of Pie event was:

Vicky – Custard ‘Pi’ Biscuits and Ginger Whoopie Pies

Jan H – Key Lime Pie

Jayne B – Cuban Pastry Lamb Patties with Aubergine and Feta

Ann – Winchester Apple and Blackberry Pie

Chelsea – Beef, Ale & Parsnip Suet Pudding

Cat – Chicken and Chorizo Picnic Pie

Baked with Love – February 2019

Love is in the air during February, and our bakers were no different!  Our Baked with Love event was a true Valentine’s feast of hearts and flowers, chocolate, pinks and reds – and not only did it look good it was all extremely tasty too.  We really were feeling the love.

Baked with Love

We started the evening with our two savoury bakes – both very creative!

Love for Home Grown and Home Made

Sue’s homemade bread croutons served with Egg Mayonnaise and Goats Cheese on a bed of Cavolo Nero and featuring squash as ‘the Crown Prince’ was made with her love of home grown and home prepared – and presented with its own little menu of Love.  And Jane chose to use all of her favourite flavours to create fantastic heart-shaped Cheese and Bacon Burger Pockets.  Imagine the flavour of the best burger you’ve ever had wrapped in gorgeous soft dough….  Mmmmmm…..

Hearts and Flowers

The heart-shaped theme continued with the sweet treats: Chocolate Cheesecake Swirl Brownies, Lavender Biscuits (with locally grown lavender from the lovely Long Barn at Alresford), a Chocolate Chestnut Torte and Shortbread.  New baker Barbi bought along some stunning pink and sparkly Rosewater Cupcakes – they were so amazingly light and fluffy, we had to ask her to share her secret with us!

Summer Fruits Pavlova

And Cat chose a very special bake for us.  She treated us to a Summer Fruits Pavlova – because it was the dessert served at her wedding.  A true romantic.

Perhaps this will give you some inspiration for your own Valentine’s baking.

We all had a lot of fun with our bakes this month, and we’re looking forward to a very different challenge next month.  It’ll be all about the pastry for A Life of Pie!

The full list of February’s creations, ‘Baked with Love’, is:

Sue – Egg Mayonnaise with Cavolo Nero and Squash served on homemade croutons

Jayne – Bacon Cheeseburger Heart Shaped Pockets

Cat – Summer Fruits Pavlova

Vicky – Chocolate Chestnut Torte

Faye – Shortbread Hearts

Barbi – Rosewater Cupcakes

Jan H – Lavender Heart Biscuits

Chelsea – Chocolate Cheesecake Swirl Brownie Hearts