The time I tried Crack

I know everyone says you shouldn't do it.

I know how it affects your brain, your body and your health.

I know it's addictive, I know it's bad.

But it's so, so good.

Having had my first hit from the side of a van at a festival back in 2013, I was instantly hooked and suffered severe withdrawal symptoms, trying to supplement my addiction with the placebo of Sainsbury's own caramel and peanut soft scoop.

It wasn't the same.

I tried everything: squeezy caramel sauce and dollops of melted peanut butter, vanilla ice cream sprinkled with sea salt and drenched with sugar. My housemate found dirty spoons and used wrappers in my handbag, and I knew it was time to stop.

I went cold turkey for a while, six months went by and I couldn't even look at a jar of skippy. I was ready to accept that my search for that rosy-pink truck with its supply of unbeatable quality would never again be on the market. Never again would I reach that high.

Life was okay, I ate chocolate fudge brownies and gorged myself on jam doughnuts whilst watching the mundane world go by. In an attempt to feed my adrenaline craving, I turned to the vice of piercing and tattoos, which by fate or fortune led me to Affleck's Palace, home of all things alternative. Amongst the webs of gothic jewellery, salvaged 80s footwear, pothead paraphernalia and offensive t-shirts I stumbled to find the dream-like sight of Ginger's Comfort Emporium. Was this real? Was I hallucinating? Plush velvet booths in deep crimson, an Alice-Through-The-Looking-Glass chessboard floor, and a towering chalkboard listing the reams of flavour combinations of which my heart had eyes to see only one.

I'm talking of course about Chorlton Crack, Ginger's Comfort Emporium's intoxicating combination of salted caramel and peanut butter in an ice cream. It's available in Elvis-style dosage between brioche toast and smothered with jam, Ginger now even cooks up with a brownie for the hard-hitters, but I personally like it pure.

Now there's a steady supply, I'm back on the wagon and my habit is under control. Why get clean when I can afford not to?

Chorlton Crack, 500ml, £7.50

Pick up: 52 Church Street, Manchester M4 1PW

http://www.gingerscomfortemporium.com/

This loaf is bananas.

B.A.N.A.N.A.S

Having recently seen a lot of recipes using yoghurt in place of fat in cake mixtures, I wanted to create my own version of banana bread which combines healthier cooking substitutes with the original ingredients. By subtly changing half of the ingredients, the difference in taste is unnoticeable unlike those fat free/low calorie recipes where your 'cake' tastes like a piece of dry sponge. As a general rule in attempting to make recipes healthier, think about the nutritional value of ingredients rather than the calorie content. Here's the recipe for my first attempt, next time I'm trying it with 100% wholemeal flour and oats so will keep you updated!

 Ingredients:

60g wholemeal flour

60 plain flour

40g oats

pinch salt

1 tsp baking powder

1 tsp cinnamon

50g twice-as-sweet sugar

50g melted butter

80g yogurt

capful vanilla extract

shot of freshly brewed coffee, cooled

3 ripe bananas, mashed

2 eggs, beaten

Optional: pumpkin seeds, for topping

Method:

Preheat the oven to 200°C.

If your bananas are not already ripe, put them into the oven now while you prepare your other ingredients. After around 20 mins, the skins will go black and they will be perfectly ripe. Unless your bananas are at the peak of ripeness I recommend doing this anyway for maximum flavour. When they are cooled, the flesh should scoop out effortlessly.

Combine all of the dry ingredients apart from the oats in a large mixing bowl.

In a blender/liquidizer/food processer, whiz the oats with the eggs until fine. Alternatively, use oat flour in place to save this step. Add the rest of the liquids to the mix and combine thoroughly. 

Fold in the mashed banana and scrape mixture into a greased and lined loaf tin. Sprinkle with pumpkin seeds if using and bake for around an hour and a half. This loaf takes a while. Test if it's ready by ensuring that the top is nicely browned and a knife comes out clean when plunged into the middle.

This bread is delicious warm or cooled then toasted and spread with nutella or any nut butter. Serve for breakfast with coffee or as a not-so-naughty dessert.

 

What Challah Make For Breakfast?

Ha ha.

To continue with my breadventures I decided to make a plaited Challah loaf. I was really excited about the plaiting part cos so far I've only really made flatbreads, which don't come in overly exciting shapes (although that might be an idea). I'm not honestly sure how tasty this bread is on its own, but it really shines when used in dessert, as I will get to later. The lack of a distinct flavour is probably because I used wholewheat flour, so it just tastes like quite simple brown bread. Although the crustiness of the plait does make it infinitely more exciting.

Let's weave

I'm giving the recipe I used here but recommending that for a tastier bread, go with white/any other interesting flour. 

Simple Wholewheat Challah Bread.

2 teaspoons active dry or instant yeast
1 cup/230ml lukewarm water
400g wholewheat bread flour
200gish white flour
40g white sugar
2 teaspoons salt
2 large eggs
1 large egg yolk (reserve the white for the egg wash)
60ml vegetable oil

On writing up this recipe I now realise that I think I forgot to add the sugar, which is probably why the bread tasted just like wholemeal. Lol. Excuse to retry I suppose.

How to: I got this recipe directly from the kitchn and the directions are really well laid out, so there is no point in me trying to do it justice.

Minor changes: I used a mixture of white and wholewheat flour, and proved the dough overnight in the fridge.

Doughn't forget the sugar

You knead to make this bread

I can prove it

I mean, it's the yeast you could do

I'm on a roll with these puns

Don't be abraid to get it wrong

It takes some willflour

But rise to the challenge

Go on, you'll loaf it

Get a slice of the action

This bread is perfect for use in desserts as-is (the wholewheat recipe). I used it for peanut butter and banana French toast, which was delicious. The simple flavour and robust crust makes it the perfect topping carrier.

For PB French toast for two:

Toast 4 slices bread, soak one side of each in 2 whisked eggs with a splash of vanilla. Spread un-soaked sides with peanut butter then fry egg side in butter, place slices of banana on the peanut butter, stick together, butter with a thin layer of golden syrup or honey and sprinkle with cinnamon.

It's also perfect to use the last few stale-ish slices in cinnamon bread and butter pudding.

Warm Cinnamon Monkey Bread with Rum Spiked Frosting

I don't really like tradition.

'We have to have sprouts', 'We can't have Yorkshires', 'We have to have Christmas pudding'.

Why? Christmas is supposed to be one of the most enjoyable days of the year, why set any restrictions? With regards to Christmas food, my view is that if you want it, have it. 

I'm not saying I'm a tradition anarchist who eats spaghetti and garlic bread on December 25th, but there's nothing wrong with those who do. If I fancied it, I would. That's why this year I decided to replace the tradition of eating aged, brandy-soaked dried fruit (otherwise known as Christmas pud) with a similarly-spiced hot and sugary baked dough.

Behold the Monkey Bread:

It's like one giant sweet cream-cheese covered cinnamon roll doughnut. 

Christmas has passed, but in lieu of following tradition, why not make this dessert all year round?

The dough:                                                                                        

4 tsps yeast (from a packet)                                                                

1/2 cup warm water                                                                           

2 tbsps sugar (any)                                                                              

2 tbsps salted butter                                                                            

1 large egg                                                                                          

1 tsp salt

2½ - 3 cups plain flour

Sugar topping:

2½ tbsps white sugar
1 level tbsp ground cinnamon
6 tbsps salted butter, melted
2½ tbsps brown sugar
½ tsp vanilla extract

Combine the first 3 ingredients and whisk til combined. Leave to sit for 5 minutes until yeast has activated and the top is slightly frothy. Add the butter, egg, salt and gradually begin adding the flour, until the dough comes together and is manageable by hand. Work onto a floured surface and knead for around 5 minutes. Roll into a ball and place into a large bowl (the one you used for mixing is fine) and cover loosely with a tea towel. Leave in a warm-room temperature place for around 2 hours, or until doubled in size. When the dough is ready, turn out onto surface and cut into around 34 pieces. Mix the dry ingredients of the sugar topping in a bowl. Roll the individual dough pieces into the sugar mixture and arrange into a greased round cake tin. If you have a ring mould, excellent! Use it. I sadly did not but managed to DIY one by use of a small ceramic jug.

Any thin, round oven-safe object should work for this, just place it in the middle of your greased cake tin (and grease the object too). Once this is set up you can arrange the dough balls around the shape. Leave to rise in this position for another hour, half an hour through the waiting time is a good time to preheat the oven to 200ºC. Just before baking, mix the remaining ingredients from the sugar topping and pour over the balls.

Bake the dough for around half an hour, or until risen and nicely browned. Leave to cool for 10 minutes then turn onto a plate, then back on to another plate so the bottom is the side that was touching the cake tin.

Frosting:

3½ tbsps butter

4 tbsps cream cheese

3 tbsps icing sugar

1 tbsp alcohol of choice (I used Captain Morgan's Spiced)

1 tsp syrup (maple or golden)

Melt the butter and cream cheese in a small bowl in the microwave, Stir and add the remaining ingredients until smooth. Transfer to a small jug and drizzle over the bread. Use the leftovers for extra moisture when serving. 

Best enjoyed warm with a mug of coffee.

Review: Electrik Food

Meeting my Dad for lunch in Manchester, I happily seized the offer of taking the car to try somewhere a little different. We ventured to Chorlton, a small town just outside of Manchester between Fallowfield and Didsbury. Note for Fallowfield dwellers: it's very easy to get to with the 168 or 169 bus, especially great if you have a bus pass!

When it comes to restaurants, I am very guilty of judging a book by its cover, but I think a lot of the time the judgement bodes true. I see clean lettering, rich wooden surfaces and bold colours and assume a menu that consists of food quirks and on trend dishes. In this case, I was right, and even taken beyond my expectations.

Observe the wood

Drawn in by the striking black & orange sign and little outdoor front seating area, we were enticed further by the layout as we entered to bright pink walls and soft blue seating. The bar is well lit and adorned with homemade cakes, colourful teas and a wide selection of spirits. Some were sat on high chairs with pints of craft ale, showing Electrik's versatility as a place for drinking, dining, snacking or coffee-and-cake-ing.

As if we weren't already, the bonus of 50% off all food in October had us sold, and we made our way to a booth-style table. Impressed by the menu's variety yet simplicity, we chose Patatas Bravas (one of my favourite tapas dishes, when done properly) and the Teriyaki Salmon. Due to the offer on food, I went all-out and got a soft drink - elderflower & lime cordial with soda. Wild, I know.

Food arrived shortly and was beautifully presented. I dived into the fried potatoes first, tweaked with the addition of chorizo, small capers and a fried egg. The chorizo was delicious, and the egg was a lovely addition to an authentic Spanish classic. However, the whole dish was a little oily for my liking, as I prefer really crispy dry potatoes with a fluffy centre. I also had extra mayo as the dish didn't come with the traditional garlic aioli and tomato sauce. I think the red oiliness may actually have been their version of the tomato sauce, but I don't think it worked as well as it could have. Still, a great innovative dish with a lot of thoughtful touches.

Observe the oil

The teriyaki salmon was faultless. Sat on a bed of ripe green pak choi and red onion salad, the black sesame skin made the dish look stunning. It was sweet and tangy, the textures of the crunchy salad and soft fish contrasting perfectly. I also liked that this dish was an interesting healthy option. Flavours were used cleverly to make simple food taste delicious; the salmon was glazed with japanese teriyaki, and the salad tossed in chilli and fresh lime. 

Observe the beauty

More than contented with our mains, we stayed for coffee and cake/cappuccino and carrot. Carrot cake is always a winner and this one didn't change that sentiment, the experimental courgette and lime cake was also a pleasant surprise. Our waitress was highly apologetic about the delay of my cappuccino as they had to run and get milk from downstairs, I was happy to swap to a black americano but she insisted and I was glad as the coffee was worth the wait. The overall service was great, all of the staff were very friendly and receptive to engage with my ever-chatty Father.

There were plenty more things on this menu that I'd like to try, particularly including the beef bourguignon with mash, bacon and onions and the Spanish omelette with broad beans and pomegranate. Electrik have taken inspiration from a variety of cuisines to create an interesting, accessible and exciting menu. I'll probably be returning in the near future - before the month is out!

Electrik Bar
50% off food all October

559a Wilbraham Road
Chorlton
Manchester 
M21 0AE

http://www.electrikbar.co.uk/

Late night chocolate experiments

It often gets to that point in the night, not long after dinner, that I get an unstoppable craving for something sweet and deliciously unhealthy. Unstoppable, that is, without satisfying it.

Tonight I was in the mood for a thick, Spanish/Italian/Belgian style hot chocolate. Instant powder and boiling water did not fit the bill, so I threw together what cocoa products were around and success! A rich, thick, indulgent night time drink good enough to coat a hot sugary churro. 

I thought I'd write the combination down so that others may enjoy too, or at least I can refer back to this post to recreate:

• 2 squares bourneville
• 2 squares lindt caramel
• 2 ts green & black's chocolate powder
• 2 ts tesco's finest salted caramel chocolate flakes
• 1/4 t ground cinnamon
• mug of skimmed milk

Put all of the above ingredients into a small saucepan on low, whisk until smooth and chocolate is dissolved into milk. Heat to just below boiling, pour into mug and wait for 15 mins for the flavours to infuse. (This is the hard part). Mine developed a skin, which in my opinion is the sign of a good hot chocolate. Enjoy alone or with a traditional European questionably-shaped hot donut. Or with a questionably shaped hot European. Whatever's available. 

Note: this is not a recipe to be followed religiously - despite how tasty it is - just throw what chocolate you have into a saucepan with milk and whisk. But I will say: the darker the chocolate, the richer the taste. 

The perfect rocky road bars

Firstly, welcome to post number 1 of EllieFood! I tried to design a pretty header and customize everything but my technological expertise failed me. If anyone is good with this kind of stuff I'd really appreciate any help, but for now we have to make to with this simple design - if I faffed around for any longer trying to make it look all fancy I don't think there'd be a new post til I've finished uni.

Here's the pic I tried to use just to prove my efforts:

Anyway - the bars.

As probably one of the easiest sweet treats to make, rocky road bars are my fail-safe party showstopper. The basic recipe is to grab everything unhealthy, smash it all to bits, cover it with gooey melted chocolate and refrigerate.

However, if you're going to make something so easy that it doesn't even really count as baking, you might as well make it perfect.

I made this batch to serve at a 40th wedding anniversary, and I think it's my best one yet.

This time I used:

200g Galaxy

100g Bourneville

100g Dairy Milk whole nut

70g butter

2 Ts golden syrup

150g chopped marshmallows (I used scissors but small ones work too)

Pack of hobnobs

Almost a box of maltesers

100g chopped wonka's millionaire shortbread (had it in, use choc chips/other chopped choc or omit)

75g mixed dried fruit

Construction:

Melt chocolate, butter and syrup in a saucepan on low til runny and smooth. Separately, crush the biscuits - I do this by whacking the full packet on the sides of a large bowl til it bursts, then jabbing at the crumbs with a rolling pin - add all the other  dry ingredients, mix, cover with the cooled chocolate. Press into a greased and lined rectangular tin. I think this made about 24 large ones, which Mum then halved again because my portion sizes are greedy.If you want to make it look a bit more special you can dust with icing sugar, but I don't bother, I think there's already enough sugar in these mini heart attacks.

This recipe is just a combination of everything I had in, so be creative - add different nuts, fruit, cereal maybe? Granola would probably work. Most of all, ENJOY RESPONSIBLY.

Let me know if you have a recipe that rivals this one.