Monthly Archives: August 2016

Easy upsidedown pineapple cake

Now that during the day we are three, me, a very little and helpless human and an independent, talkative, whirlwind of a toddler, activities to do with the later, to make her feel included and secure with the new family dynamic are more important than ever. And it’s been a beautiful discovery to find that she enjoys cooking. The weighing and the mixing and sometimes even the eating. We’re still working on the eating and it’s sad for me to admit that as a chef I have an extremely tiny, fussy and plain eater. Anyway, she does still enjoy cooking, and this week we made an easy pineapple upside down pineapple cake.

easy upsidedown pineapple cakeEven before children, I had visions of the kind of activities that I would like to do with them when the time came. Painting, drawing, gluing, sticking and cooking. Of course cooking. Cutting out gingerbread men and decorating them with Smartie buttons, baking fairy cakes and licking all the butter cream icing off first, making chocolate chip cookies and munching them with an ice cold glass of milk. I have very fond memories of routinely preparing rock cakes with one grandma and cupcakes with the other. Spending time together in the kitchen doing a common activity and sharing the pleasure of the final culinary creation.

easy upsidedown pineapple cakeAs a lot of my day is spent holding Pat, feeding him, burping him, carrying him sleeping in a sling (this one’s the bomb), Thea loves it when it’s time for her to have some uninterrupted focus. Don’t get me wrong, she knows what’s what and why I’m investing so much of my time with Pat, but she still craves one on one attention. And cooking seems to be a solution. It’s almost an out of bounds area that she gets to enter into, up on her little stepladder spooning flour into a bowl, haphazardly cracking eggs and pressing buttons on the processor. Yes, it’s messy, especially when there’s cocoa or hundreds and thousands involved, but we both laugh, and surely that counts for more.

easy upsidedown pineapple cakeDSC_1030easy upsidedown pineapple cakeThis easy pineapple upside down cake is a really great recipe to make with a small person. They can be very hands on with its preparation as there are essentially just two simple steps. Plus the finished product is so pretty and colourful. There is no guarantee however that participating in making the cake will mean that beyond nibbling the edges your little helper will want to eat it… But that’s ok. We had fun. And it means more for everyone else!

easy upsidedown pineapple cakeeasy upsidedown pineapple cakeeasy upsidedown pineapple cake

Easy upsidedown pineapple cake

Adapted from a recipe in Nigella Express by Nigella Lawson

  • 2 tbsp caster sugar
  • 6 pineapple rings from a tin (reserve juice to thin cake batter)
  • 11 or so glace cherries depending how many your toddler eats
  • 100g flour
  • 100g soft butter
  • 100g caster sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate soda
  • 1 tsp ground ginger

Pre heat the oven to 200C and butter a 24cm isn cake tin.

(Get your toddler to) sprinkle 2 tbsp of sugar in the bottom of the cake tin and arrange the pineapple slices on top. Fill the gaps with glace cherries.

Add the remaining ingredients to the bowl of a food processor and (get your toddler to) process until a smooth batter is achieved. Thin with a little, maybe 2 tbsp pineapple juice from the tin of pineapple rings.

Pour the batter into the cake tin on top of the pineapple rings and pop the tin into the oven for 30 minutes, or until a skewer inserted into the cake comes out clean.

Remove the cake from the oven and leave to cool in the tin for 5 minutes before sliding a spatula around the outside of the tin. Place a plate on top of the tin and then turn it upsidedown. Easy pineapple upsidedown cake!

Enjoy with cream and a cup of tea. Your toddler may or may not do the same.

Like this easy upside-down pineapple cake recipe? Then you might like almond tart with strawberries

Cafe de Paris butter recipe

This post is a long time coming. A long time. Pregnancy stopped me in my tracks in more ways than simply preventing me from posting here. My main focus was on growing a healthy baby. And that was it. Motivation to achieve much else waned. But then Pat was born and immediately I felt invigorated. Ready to pick up where I left off and reenter life at full throttle. This Cafe de Paris butter recipe is one of the first things that I was inspired to make for the sheer pleasure of it to go with a celebratory meal to mark our new family unit of four.

Cafe de Paris butter recipe

Let’s be clear. This recipe is not for the fainthearted. It’s butter, flavoured with a myriad of ingredients, to sit atop steak. The method is straightforward enough, but for the mixture a trip to the shops to restock the pantry will be required. The finished product is well worth the effort though and will keep in the freezer for months ready to crown grilled beef and transform it into a glorious meal at a moments notice. Serve aforementioned meat with shoestring fries and it’s one of my favourite dinners.

Cafe de Paris butter recipe Cafe de Paris butter recipe Cafe de Paris butter recipe

Enough of dinner though. Pat. Patrick Finch Thompson. My little man. After a rather traumatic pregnancy with more monitoring than I care to ever remember, due to my history with Thea and some abnormal findings, Pat arrived safely into the world at 11.19am on Thursday June 30th 2016 36+6 weeks, all 2.4kg and 45cm of him. I was allowed to hold him skin to skin after his birth and I bawled. Howled. The relief. All the months of heartache worrying how long I’d be able to carry him. If he’d be ok. And he was. He was perfect. Oh and the love. The absolute pure unending love that I’m sure every parent feels as soon as they see their baby. That love is so special.

Cafe de Paris butter recipe Cafe de Paris butter recipe Cafe de Paris butter recipe

I don’t feel that I need to say much more here right now. About Pat. Or about this Cafe de Paris butter recipe. Basically this a great compound butter to transform steak and chips from average to wipe-the-plate-clean delicious. And Pat. Well, I’ll definitely be mentioning him again soon.

cafe de paris butter recipe

 

Cafe de Paris butter recipe

Adapted from a recipe from French by Damien Pignolet

1kg soft unsalted butter
60g tomato sauce
25g Dijon mustard
25g capers, roughly chopped
125g French shallots, finely chopped
50g parsley, finely chopped
5g dried dill
5g dried thyme
10g tarragon leaves, finely chopped
1 clove garlic, finely chopped
8 anchovy fillets, finely chopped
1 tbsp brandy
1 tsp Worcestershire sauce
1/2 tsp sweet paprika
1/2 tsp curry powder
pinch cayenne pepper
pinch of dried rosemary, ground
8 white peppercorns, ground
juice 1 lemon
zest 1/2 lemon
zest 1/4 orange
10-12g sea salt

In the bowl of an electric mixer, beat the butter until creamy.

In a separate bowl combine all the remaining ingredients and then add them to the butter and mix thoroughly.

Next take a long length of aluminium foil and on top of it place a long length of baking paper. Spread the butter out along it and try to keep it an even width from top to bottom. Now roll the butter into a log, twisting the ends of the foil to tighten it.

To serve, cut discs of the butter and place (once at room temperature) on top of warm steak to melt while the meat is resting.