Boiled egg with stuffed mushrooms and a yellow pepper bow tie.
I love making cute shaped eggs with moulds from Bento & Co – and these gyoza only took 15 minutes to make.
Quick bento today – Bacon cupcakes, sushi rice topped with frozen peas, asparagus spears and red pepper
Great way to brighten Monday morning – MAKE SUSHI!!
One of the things I particularly like to do is invent special cakes for friends’ birthdays. This decadent little number was for my friend Daniel. He’d mentioned he was serving bourbon at his birthday party and I wanted to bring something with spice in it that would complement the flavour. But you don’t need whiskey to enjoy this cake! It’s great for any special occasion.
For the saffron and cardamom sponge:
- 5 cardamom pods
- 3-4 strands saffron
- 175g butter (room temperature)
- 175g sugar
- 3 eggs
- 175g flour, sifted
- 1 tsp baking powder
- 1 tbsp milk
Remove the seeds from the cardamom pods and crush them with a pestle and mortar, then soak the saffron strands in a teaspoon of boiling water. Beat the butter and sugar together until light and fluffy and then beat in the eggs, one at a time, and then the spices. Finally, stir in the flour and baking powder. Divide the mixture between two greased sandwich tins and bake at 175C for 25-30 minutes.
For the saffron cream:
- 60ml double cream
- A few strands saffron
- 1 tbsp icing sugar
Soak the saffron strands in 2tsp boiling water and leave to soak for a few minutes before adding to the cream. Whip the cream and saffron into stiff peaks, then combine with the icing sugar.
For the buttercream:
- A few saffron strands soaked in 1tbsp boiling water
- 140g butter (at room temperature)
- 280g icing sugar
Put all the ingredients into a bowl and beat until they form a smooth cream
Once the cake has cooled, assembly is easy – spread the saffron cream on one of your cakes and place the other on top. Then smother the whole thing with buttercream, using a palette knife for a smooth effect – then enjoy!