Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx
Monday, 4 June 2007
Friday night was Mike's birthday dinner and this is the allotment cake I made for him. It took less than 2 hours from start to finish including baking the cake which must be a record for me!
Sorry for posting this here, but I can't find a way to contact you directly.
I've been dropping by here on and off since seeing you on Masterchef. I am always utterly stunned by what you do. A truly mouth-watering blog...and stuffed with unbearably unattainable yumminess, as I live in Japan. A rural backwater part.
Anyway, I recently found a huge bag of almond powder in a shop here - something you don't often see in these parts, so I had to buy it - but am at a loss what to do with it. Suddenly it struck me that YOU must have a stock of recipes to share......don't you? Would you mind giving me some inspiration?
Hi Julian - thank for your message and for reading my blog all the way from Japan! I have not come accross almond powder - it is like ground almonds or something like an almond icing sugar? Let me know and I will see what I can come up with something! If it is ground almonds the best thing I make is a pithiere tart - I usually make this with ground pistachios but it is more commonly made with ground almonds. Let me know if I am completely on the wrong track!!! Hannah xxx
Hannah that cake looks absolutely stunning!! Very well done.
You can buy almond powder (i.e. very finely ground almonds) here in Holland as well - is that what you mean, Julian? Is it very finely ground almonds? If it is, you can use it to sprinkle on top of desserts, to sprinkle over a freshly baked apple pie or a bread and butter pudding. You can also use it in savoury dishes for instance through maroccon couscous with chicken or fish. Good luck!
I've had another look at the packet - and it is definitely called almond powder. It's very finely ground almonds. 100% almonds.
A tart would be nice - just so long as the ingredients aren't too exotic! What I can find here is pretty limited.....well, in terms of western style baking. I have to say the sushi is pretty good - it just doesn't work so well in a Dundee Cake!
Anyway, thanks to to Erica. You've got it exactly and your suggestions are excellent. I'll have a go at something soon. Thanks again.
Great looking cake Hannah! Well done! It looks incredibly real. I was able to get the issue of Country Cooking and read the article on you in it, and the yummy recipes as well. Looking forward to the next installment!
9 comments:
Wow! that cake's fantastic. All the details are so well done. How did you do the newspaper? Hope you took loads of photos before it was cut up.
It reminds me of the veg gardens in "The Curse of The Weir Rabbit".
That's just wonderful! Well done.
Hi Hannah,
Sorry for posting this here, but I can't find a way to contact you directly.
I've been dropping by here on and off since seeing you on Masterchef. I am always utterly stunned by what you do. A truly mouth-watering blog...and stuffed with unbearably unattainable yumminess, as I live in Japan. A rural backwater part.
Anyway, I recently found a huge bag of almond powder in a shop here - something you don't often see in these parts, so I had to buy it - but am at a loss what to do with it. Suddenly it struck me that YOU must have a stock of recipes to share......don't you? Would you mind giving me some inspiration?
Thanks very much,
Julian
Hi Julian - thank for your message and for reading my blog all the way from Japan! I have not come accross almond powder - it is like ground almonds or something like an almond icing sugar? Let me know and I will see what I can come up with something! If it is ground almonds the best thing I make is a pithiere tart - I usually make this with ground pistachios but it is more commonly made with ground almonds. Let me know if I am completely on the wrong track!!!
Hannah
xxx
Hannah that cake looks absolutely stunning!! Very well done.
You can buy almond powder (i.e. very finely ground almonds) here in Holland as well - is that what you mean, Julian? Is it very finely ground almonds? If it is, you can use it to sprinkle on top of desserts, to sprinkle over a freshly baked apple pie or a bread and butter pudding. You can also use it in savoury dishes for instance through maroccon couscous with chicken or fish. Good luck!
Hannah, that cake is fantastic!!
Hi Hannah
I'm so happy that you've replied! Thanks!
I've had another look at the packet - and it is definitely called almond powder. It's very finely ground almonds. 100% almonds.
A tart would be nice - just so long as the ingredients aren't too exotic! What I can find here is pretty limited.....well, in terms of western style baking. I have to say the sushi is pretty good - it just doesn't work so well in a Dundee Cake!
Anyway, thanks to to Erica. You've got it exactly and your suggestions are excellent. I'll have a go at something soon. Thanks again.
Julian
Great looking cake Hannah! Well done! It looks incredibly real. I was able to get the issue of Country Cooking and read the article on you in it, and the yummy recipes as well. Looking forward to the next installment!
Wonderful cake Hannah... and I so enjoy reading your blog - thanks!
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