For the pastry: 140g plain flour, 85g cold butter, pinch of salt, ice cold water. For the frangipane: 110g butter, 110g caster sugar, 2 eggs, 110g ground almonds, 25g plain flour, 1/2 teaspoon baking powder, zest of half a lemon. 100g raspberry jam.
I have been promising a cake to one of my colleagues for a long time now and a bakewell tart was what he wanted… I had no choice but to spend half a day making this masterpiece!
I’m not going to lie, this is probably one of my all time best deserts and the whole thing was gone in one day. The recipe I used is fantastic and the pastry was perfect (if I do say so myself) I don’t know anyone who would turn down a slice of this (apart from Phine who is allergic to almonds!) so give it a go. Its slightly time consuming but well worth the effort.
You can find the recipe here (the perfect series from the Guardian is absolutely brilliant, I always turn to it first for any classics I want to try)
This one is very fresh and perfect for spring (which is finally here!). It consists of a filled courgette (filled with its own flesh, mixed with tomatoes, onions, garlic and some feta), accompanied by a quinoa salad with carrots, peas, lemon juice, some lettuce and feta (we love feta!). Try this dish, it’s super easy and soooo delicious
Sponge: 225 g self-raising flour, 4 eggs, 225 g caster sugar, 225 margarine, 1 tsp vanilla extract
Buttercream: 250 g icing sugar, 65 g butter, 1 tbsp milk
Jam (I just used the jam we had in the fridge): 450 strawberries (chopped), 300 g sugar
So Alice and I are huge fans of food TV (surprise!). Name any show, we’re watching it.
When I first arrived in England, I especially loved The Great British Bake Off , because the contestants are british amateur bakers baking british cakes. That’s when I first saw the Vitoria Sponge, so british. Since then, I wanted to try to bake my own and last week I stumbled across a recipe for the mini version.
Again, really easy to do. But let me tell you, if you don’t like super-sweet-sugar-coma stuff, don’t do it. Good thing Alice loves exactly that kind of stuff (I couldn’t eat more than one per day).
You can find the recipe here.
What we have been presenting to you here on beerandleek until now was of course just a selection of a few meals we ate, new recipes we tried and food that inspired us. In this new category ‘Inspirational Meals’ we want to try to show you the things we eat on a daily basis, our basics. These are combinations we love and eat very often. There are no recipes, just our own taste buds (and the fridge content) telling us what to put together in a dish and we hope ‘Inspirational Meals’ will inspire you to create something delicious.
Try this. Two slices of toasted bread (homemade, of course), with some spinach (seasoned with nutmeg, thyme, onions, garlic) and topped with 2 poached eggs (perfect time for me 3 minutes). Nice, easy and tasty.
For the dough – 250g plain flour, 1 teaspoon fine sea salt, 1 tablespoon olive oil, 150ml warm water. For the tzatziki – Yoghurt, Parsley, Crushed Garlic, Diced Cucumber, Lemon Juice. For the kebabs – Lemon, Garlic, Chicken, Courgette & Mushrooms.
This is a fantastic (and easy) dish, perfect for a weekday dinner. After making the flatbreads you can get totally creative. For the tzatziki, just do everything to tase (I find this way the easiest) you could use mint instead of parsley and if you have a look on the internet you’ll find many variations. With regards to the kebabs, pork would be a great substitute and you can use whatever veg you find in your fridge to put between the pieces of meat. I marinated the chicken in lemon juice and garlic for a couple of hours before cooking which give it a great flavour once finished.
The flatbreads are SUPER easy… It’s just a case of making the dough, kneeding for 5 minutes, leaving to rest for 15 minutes and then rolling out and putting in a hot frying / griddle pan to cook for 5-10 minutes.
Give this a go! It’s really impressive and we had very clean plates afterwards.
You can find the recipe for the flatbreads here
30 g butter, 95 g rice, 350 ml milk, 120 ml cream, 50 g sugar, 1/2 tsp vanilla extract, cinnamon
Ok, this is my ultimate comfort food. I remember my mum cooking this on lazy winter sundays in a huge pan and then we kids would eat the leftovers for days. I have never made this before but I was missing my childhood a little, so I just gave it a try and it turned out very comforting. Heavenly sweet and milky thickness. Perfect.
Again, this is very easy, you only need a little time. You can find the recipe here.
500 g strong white bread flour (plus a little for the top of the bread), 40 g soft butter, 12 g dried yeast, 2 tsp salt, about 300 ml tepid water (body temperature), olive oil
First of all, sorry for not posting anything the last couple of days. We’ve just been so busy with uni work and it’s not going to get better anytime soon… But we had to share this great and very easy way of making bread, from scratch, with you. Again, you don’t need a lot of skill to do this, just some time (about 3-4 hours) because of all the rest the dough needs.
We hope you will try this! Homemade bread is simply so much more delicious than anything you can buy!
You can find the recipe (+ video!) here.