Tuesday, May 23, 2023

TWD - Smoked Salmon Roll-Up

 This week’s Tuesday with Dorie recipe is Smoked Salmon Roll. This is a savoury sponge roll flavoured with poppy seeds, garlic powder and onion powder, and filled with a delicious salmon and cream cheese gilling enhanced by lemon juice, dill and chives.

This is a very rich dish, but also very delicious. I made the roll with gluten free flour and it worked just fine. I served it at The Biggest Morning Tea held at work to raise money for the Cancer Council of Australia.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Tuesday, May 9, 2023

TWD - Curd, Cream and Berry Cake

 This week’s Tuesday with Dorie recipe is Curd, Cream and Berry Cake. 

This rather decadent creation features a sponge cake, brushed with citrus flavoured syrup, and filled with a marscapone/meringue/whipped cream mixture, fresh berries and citrus curd.

I used some homemade blood orange curd and strawberries, blackberries and raspberries.

The number of dishes involved in making this cake was out there, but the cake was easy enough to make.

The end result tasted good, but I think it could have been filled with just whipped cream and berries and still have tasted good.

To see what everyone else made this week and their views on it, visit the LYL section of the TWD website.

Saturday, May 6, 2023

Glazed Apple and Pecan Cake for the Coronation

Today is the Coronation of King Charles III. I am interested from a sense of history and a love of the theatre of such occasions rather than anything.

It is on occasion begging for a cake, so I flipped through Tea at the Palace by Carolyn Robb, former personal chef to Charles and Diana. I settled on baking a cake from the Sandringham section, the Glazed Apple and Pecan Cake. 

Carolyn describes this cake as “bursting with the flavours of autumn”. It is very autumnal here today, and I had all of the ingredients on hand, so this was the perfect cake for me.

My cake is red because I didn’t have apricot jam to glaze it with, so I used red jam instead. I think it makes the cake look like an exotic jewel, very fitting in the circumstances.

I enjoyed a slice of this cake for afternoon tea, and can say it is delicious. It is also a breeze to nake, being a “melt and mix” cake.

Will you be watching the Coronation? Are you attending a Coronation party, and if yes, what sort of party fare will you be enjoying?