Tag Archives: Food

A different sort of baking!

I just had to share this one; my first attempt at making Beef Wellington! Made especially for my lovely Dad on Father’s Day!

Just another 5-10 minutes and this would of been perfect, I think! Not bad for a first try though…! This was taken from an adapted Gordon Ramsay recipe on goodtoknow.co.uk:

400g flat cap mushrooms, roughly chopped
Sea salt and freshly ground black pepper
Olive oil, for cooking
1kg piece of prime beef fillet
1-2 tbsp English mustard
6-8 slices of Parma ham
500g ready-made puff pastry
Flour, to dust
3 egg yolks, beaten

Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.

Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 1min only on each side. (You don’t want to cook it at this stage, just colour it.) Remove the beef from the pan and leave to cool, then brush all over with the mustard.

Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.

Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.

Heat the oven to 200ºC/400ºF/gas 6.

Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 20 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef will still be pink in the centre when you serve it.




I had a few problems with this one, to be honest; it took a few goes with a few different recipes to get it right!

5 tablespoons caster sugar
2 tablespoons golden syrup
2 teaspoons water
1 teaspoon bicarbonate of soda

Melt sugar and syrup in a pan over a low heat. When melted, add the water and bring to a boil and keep it boiling for about 5 minutes until it turns to a light golden brown colour.

Remove from heat <– this is very important!!

Add bicarb to the pan and stir for about 10 seconds.

Pour onto a baking sheet and wait for it to cool and set.

Smash it up and enjoy!

This would be lovely with chocolate on it, like a famous chocolate bar!!

As I said, it took a while to get this right; see below for my epic fail (although my fiance kindly said it just tasted like a brandy snap…!!)

Low fat fudge brownies

A great recipe from the Cook Yourself Thin: Quick and Easy book.

50ml vegetable/sunflower oil
150g caster sugar
2 medium free-range eggs
1 teaspoon vanilla extract
50g cocoa powder
1/2 teaspoon baking powder
80g plain flour

Preheat oven to 175c
In a large bowl, mix together the sugar and the oil.  Add the eggs and vanilla and keep stiring until it turns a paler colour and is well mixed
Carefully add the cocoa powder with the baking powder and flour, and mix well
Line a 20cm x 20cm baking tin with greaseproof paper and pour the batter into the tin
Bake for approx 15 mins, or until you can insert a skewer in and it comes out virtually clean

This is a fantastic recipe!  I think it’s better than the Nigel Slater one (I had a nightmare with that one!).  I did cheat slightly, by adding some chopped up pieces of chocolate to the top of the mixture before I baked it.  I think that worked out well though.  I have a tendancey to overcook brownies, so I was brave and took these out after about 17 minutes whilst they were still a little gooey.  But they worked really well and I had plenty of compliments!!  And they don’t taste low fat!! x