Recipes

Guyanese Black Cake

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All of a sudden we’re in November and it’s time to start letting ourselves dream about Christmas, even though the global pandemic has everyone rather worried about just how the festive season is going to pan out. At least this is one thing you can control and look forward to enjoying.

The Black Cake is a traditional Christmas treat in Guyana. To ensure this Caribbean fruit cake is rich, moist and delicious, it needs plenty of time to develop and mature. The best time to start making yours is in the first week of November.

Ingredients

  • 700g mixed fruit
  • 50g mixed peel
  • 100g Brazil nuts 
  • 300ml dark rum (plus extra for feeding/drinking)
  • 225g Demerara sugar
  • 225g unsalted butter
  • 6 eggs
  • 6 tbsp black treacle
  • 225g plain flour
  • ½ tsp baking powder
  • 1 tbsp mixed spice (blend of cinnamon, allspice and nutmeg) 

Method

1. Preheat your oven to 150°C.

2. Briefly blitz the mixed fruit, peel and nuts in a food processor.

3. Transfer the mix to a bowl and pour over 150ml of rum, cover and leave overnight to soak.

4. Line a 20cm square cake tin.

5. Cream together the butter and sugar until fluffy and pale, and then add in the eggs one at a time. 

6. Stir in the treacle and the soaked fruit mix. 

7. Sift in the flour, spice and baking powder, folding through until you have an even consistency.  

8. Pour the mixture into the tin and bake for 2 hours. 

9. Before the cake cools completely, poke holes into the top with a skewer and pour over 150ml of rum. 

10. Once cool, store the cake in an airtight container. 

11. Feed your cake occasionally (weekly) by pouring over more rum.

12. Before Christmas, finish the cake in the traditional way by adding a thick layer of marzipan, dried tropical fruits and nuts, and an apricot glaze. Alternatively, you can brush the cake with an apricot glaze and then layer with marzipan and royal icing as shown below.

Guyanese black cake - a rich, dense fruit cake as a Christmas cake

Tomatillo Time

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August has brought the first crop of Tomatillos to the UK. Rarely grown here, I eagerly await their arrival and celebrate the short season with the ultimate green salsa that elevates barbecue to ridiculously insane heights of deliciousness.

Repeat after me: [toh-muh–tee-oh].

Physalis philadelphica

Physalis philadelphica and Physalis ixocarpa are part of the nightshade family – similar to the more common Cape gooseberry (Physalis peruviana) found in most supermarkets here, but larger, and green. Think green tomato with a papery husk.

Fresh, zingy and packed with complexity, this classic salsa is like nothing else. If you make your own from scratch, it blows any shop-bought version out of the water. The magic happens when you char the ingredients over fire before blending it all together. If you see tomatillos, buy them. Buy them all.

Ingredients:

  • 400g fresh tomatillos
  • 2 green jalapeños
  • Juice of ½ lime
  • ½ onion
  • 1 clove garlic
  • 1 bunch fresh coriander
  • pinch of salt

Method:

  1. Remove the husks from the tomatillos – give them a little wash as you’ll find that the flesh is a little sticky underneath. Pop the fruits on the bbq along with the onion and Jalapeños to blister the skins. (You could or grill them in the oven or colour them in a pan if you don’t have access to a bbq).
  2. Chuck everything in a food processor and blitz it up into a rough salsa. How easy is that!

blistering tomatillo and jalapeno fruits

 

tomatillo salsa

 

Best. Salsa. Ever.

Scandi Pear & Cardamom Cakes

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Confession: I don’t really like pears. Often hard and grainy; quickly soft and mushy, they do little for me. This recipe is a direct result of receiving yet more pears in our weekly organic delivery and desperately trying to find new ways to ‘use them up’. Necessity is the mother of invention – Fika will never be the same again.

Ingredients:

  • 5 pears
  • 2 tsp ground cardamom
  • Lemon juice
  • 250g self raising flour
  • 200g golden caster sugar
  • 175g unsalted butter
  • 3 eggs

Method:

  1. Preheat the oven to 180°C (160°C fan).
  2. Grease some small baking tins with butter or line a muffin tray with paper cases.
  3. Pop the butter into a pan and melt it over a low heat. Set aside to cool slightly.
  4. Peel and core the pears, then dice them into 5mm cubes. Squeeze the lemon juice over the pears to stop them oxidising and turning brown.
  5. Beat the eggs and then mix in all of the ingredients together to form a batter.
  6. Fill the tins or cases and bake for around 20 minutes until golden. If you’re making a larger cake it will need a little longer to bake through. 
  7. Cool on a wire rack. 

Scandi styled cakes

Sourdough Pizza

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Another dangerous path of culinary adventure that requires tightrope level skills to maintain the balance between joyous deliciousness, and an inevitable descent into morbid obesity. Thankfully, unlike flatbreads, this recipe takes many hours to execute, which will hopefully prevent it becoming a regular go-to carb snack.

There are literally thousands of sourdough pizza recipes out there that use wildly different methods, but this is the first time I’ve really been happy with the end product and content that it will give consistent results.

Sourdough pizza

I think it’s fair to say that the cooking method is probably more important than the ingredients for once – controversial, and something I never imagined I’d be writing.. If you’re lucky enough to have a proper wood-fired oven, you’re likely to get great results with literally whatever kind of dough you’ve got going. For me, the little burnt bubbles and flecks around the crust are the holy grail of pizza, and almost impossible to achieve with a crappy conventional oven.

If, like the majority of the population you don’t have access to a fabulous oven, I’d recommend at the very least investing in a decent baking stone and getting it as hot as your conventional domestic oven will possibly take you.

Ingredients:

  • 300g sourdough starter (See HERE if you don’t already have one)
  • 15g salt
  • 500g strong white flour (I particularly like Tipo ’00’ and always use organic)
  • 250g water

Method:

Like anything in the sourdough world, this recipe is all about time.

Make sure your sourdough starter has been fed recently and is raring to go – bubbly, lively and buoyant if you drop a teaspoon of it in water.

Mix together all of your ingredient and then knead the dough for about 10 minutes until smooth and silky.

Split your dough into three (or more) and shape it into tight balls. Pop them into the fridge (covered) until the following day. This is where the sourdough culture really does its thing, developing your dough and taking it from pedestrian to the sublime.

sourdough pizza dough

The following day, your dough is going to need a few hours out of the fridge (still covered) to come back up to room temperature.

Stretch or roll out your dough to the desired thickness using plenty of fine semolina and you’re all set and ready to go.

Add your toppings, bosh it in your super-hot oven and cook until it looks done and on the verge of burning.

sourdough pizza

Toppings:

TOTALLY. UP. TO. YOU – but just don’t overload it, or you’ll end up with a pie. If you’re making a few, you may as well make the first a classic tomato, mozzarella and basil margarita to act as a gauge and really show-off your dough.

Pizza

Alternatively:

If you’re looking for a faster (and slightly less awesome) pizza, click HERE for a non-sourdough version.

Godspeed.

As ever, get in touch via here or social media if you have any questions, suggestions or special requests!

Sourdough pizza

Lockdown Sourdough

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The staff of life. Bread connects every human, transcending continents, countries, creeds and clans. The COVID-19 outbreak appears to have encouraged a resurgence in home baking (and a run on flour amongst other basic staples). There are many different types of bread, but I’m obsessed with classic sourdough bread – the old way of baking using a living wild yeast starter, before dried yeasts were invented and mass production led us astray.

I’ll try to summarise everything you’ll need to know about creating a starter, looking after it and baking sourdough bread – please do reach out to me via Instagram, Facebook, Twitter or email if you have any questions or queries.

To start, you’ll need a starter (!)

Making your very own unique starter from scratch is really straight forward and it’s something you can be really proud of – everything you need to know is right here: https://foodfitforfelix.com/2018/02/21/sourdough-starter/

I’ve been handing out cuts of my sourdough starter, Däve, to anyone who’s local enough to collect him from the wall outside.

What to do if you’re gifted a live starter?

First of all, you’ll probably want to find him/her a new home (and think of a name for your new lockdown companion!).  A 600ml jar with a lid is ideal for looking after your starter as it provides enough space for it to grow if you’re keeping it around 100g.

Next you’ll want to feed/refresh it. If you’ve only been given a small amount, you might want to bulk it up in size, but generally you’ll halve the starter (discarding or baking with half) and feeding the other half with a 50/50 mix of flour and water.

Bread flour can be tricky to get hold of at the moment, and you’ll need enough to keep your starter alive, so here’s some tips for:

Reducing flour consumption

  • Refrigeration: Popping it into the fridge in a sealed container will slow down the fermentation process so you can get away with feeding it once every couple of weeks (although you’ll need to refresh it a few times to get it back up to strength before you can bake with it again)
  • Freezing: believe it or not, you can freeze a portion of your starter in a ziplock bag and keep it in suspended animation – defrosting and feeding at some point in the future.
  • Dehydration: spread a little starter out on a piece of greaseproof paper (very thinly) and leave it on a rack to try out completely – you’ll be able to store your precious culture in a jam jar and rehydrate it when you can get hold of flour again.
  • Keep your starter small!

The bake

My preferred process for baking sourdough can be found here: https://foodfitforfelix.com/2018/12/18/sourdough-2-0/ although I’ve more recently been baking my loaves for a total of 50 minutes rather than an hour, and I no longer use semolina as it becomes a little hard after baking. I’ve also decided that I prefer the flavour from wholegrain or malted flour rather than white rye; the choice of flour is yours (as long as it’s strong flour) – you’ll no doubt want to start experimenting with different kinds of flour once you’ve perfected your baking process.

Don’t overlook freezing – just slice your freshly baked bread, wrap it up and freeze it. You can toast slices directly from the freezer.

Leftover bread?

Unlike wine, this does actually happen in our house. Sourdough bread lasts much longer than processed bread. If you have some leftover which has started to go stale (but not mouldy) then you can make a panzanella salad (google it), croutons for soup or perhaps the gold dust that is pangrattato – https://foodfitforfelix.com/2019/01/13/pangrattato/

If you can (and ensuring social distancing rules are respected), share! Starters, flours, fresh bread, tips, ideas, bannetons, recipes, hope and joy.

sourdough bread