Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Tuesday, 24 September 2013

Baking - What Mary Berry Doesn't Tell You

As this post goes live, millions of wannabe bakers across the U.K. will be sat watching The Great British Bake Off. Me included!

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Baking.

A simple word.

Eggs.

A simple food.

Simple and nutritious - packed with protein and minerals.

Eggs.

They now scare me a little.

You see, eggs have taken a whole week from my life. Well, if I'm being honest, food poisoning has taken a whole week from my life.

Food poisoning is the worst thing ever.

I can honestly say that I've never felt so ill in my entire life. Apart from maybe mastitis but I was over the worst of that in a couple of days tops. No, food poisoning, wiped me out to my bed for a whole week.

At first I thought it was caused by a takeaway curry I'd eaten that night, but no.

The innocent act of baking resulted in 6 days in bed, two phone calls from doctors, two trips to the doctor, a hospital visit at 1am, 2 injections in my ass and 5 days without any food at all.

I was also off social media.

*plays highly dramatic music*

Yes! It was that serious!

*shocked face*

It may sound overly dramatic but those who saw me at my worst (only Matt, my Sister and my parents) will know how bad I actually was. I was weak and teary. A wreck. In agony. Unable to eat, unable to get up but unable to sleep or do anything.

Yes, 6 days in bed.

Any mother will know this is serious. Us mums don't get ill. If we have flu we soldier on, we fight through it when all men fall to their beds complaining they're dying. "Even my finger nails ache!" they cry whilst we mutter under our breath, juggling 10 or more tasks.

Nope, this wiped me out good and proper.

So, what happened? Did I eat a dodgy egg?

No.

Did I eat raw egg? (I know you're all reading this thinking I licked the spoon whilst baking...how rude!).

No.

To be perfectly honest, I'm quite careful with eggs. I always wash my hands after breaking them and I never ever lick any cake batter if it contains raw eggs (I know, I'm so restrained!).

Just a short walk up the road from where we now live there's a great local farm shop selling a vast amount of fresh produce. It's lovely. I used to drive there from where we used to live to get fresh produce but now I'm lucky enough to live so close.

Friday 13th (how apt!) was the day before I became ill and I'd been busy as it was Matt's birthday on the 12th. I decided to bake him a sponge cake as he'd been away with work for his actual birthday and we also had his parents arriving the day after.

I got the freshly laid eggs from the farm shop and cracked them into the bowl.

I washed my hands.

I returned to the bowl to mix the cake batter.

Nothing wrong there you may say.

I'd cracked them into the bowl. That was my mistake.

The eggs were freshly laid. You know the sort? Straight out of the chickens backside, freshly covered in lovely chicken poop.

Even though I'd washed my hands I then returned back to the bowl to mix and grabbed the edge of the bowl.

That's it.

That's all it took to poison me.

Obviously my hands must have gone into my mouth at some point after that and the deed was done. Less than 36 hours later I was in utter agony.

Sadly, I'm old enough to remember old Eggwina Currie causing outrage in the late 80's. Since then I've always been well aware of how to handle eggs but obviously not enough. I guess I just never thought it would happen to me.

Over the past couple of days, since my recovery, I've heard from people who have also been told that you should always wash your eggs before use (but they never do) and people who lick the batter (naughty naughty).

I've had a couple of interesting conversations with our local environmental health officer and he said this type of food poisoning is common with bakers. Obviously the cake is fine but often the person who baked it becomes seriously ill from handling contaminated eggs. So all you budding Mary Berry's and Paul Hollywood's, take heed!

There you have it.

I wanted to blog about this to warn people to be more careful with eggs. Apparently if you're using 'fresh from the arse of a chicken eggs' then wash them first and break them with a knife or into a separate cup that can be washed straight away. There's something old Mary Berry doesn't tell you on the TV.

I wouldn't wish food poisoning on my worst enemy.

Serves me right for trying to be the domestic goddess I'm so very clearly not.

*runs off to buy shop bought cake*







Friday, 4 February 2011

Scumptious Beetroot Seed Cake Recipe

When I started blogging the other month I never thought I'd have any recipes on here but I do love to cook.  Infact, I cook quite a bit but I'm certainly no expert in the kitchen.  I have an array of cookbooks that I dabble in but tend to steer toward my favorite recipes.  Most of the dishes I cook are main meals and savoury but there is one baking recipe that I absolutely love.

Someone described the chef Nigel Slater to me recently as a 'National Treasure'.  A perfect description of the most down-to-earth chef that currently graces our TV screens. No swearing, no pukka pukka, just wonderful Nigel.

This is his recipe for an amazing Beetroot Poppy Seed Cake which I've made a number of times.  It doesn't taste of beetroot but has a great earthiness to it.  It's sweet but doesn't contain as much sugar as most cakes and it's made without butter so it will keep in your pantry (not that I have one!) for a long time.  It's also full of so many amazing seeds that give it a nutty texture.  My daughter loves it and loves helping me bake it.

My daughter ready with the ingredients
INGREDIENTS

Self raising flour - 225g
Bicarbonate of soda - half a teaspoon
Baking powder - 1 level teaspoon
Ground cinnamon - half a teaspoon
Eggs - 3 (separated)
Light sugar muscovado - 225g
Sunflower or brazil nut oil - 180ml
Raw beetroot - 150g
Juice of half a lemon
Sultanas or raisins - 75g
                                                       Mixed seeds (sunflower, pumpkin, linseed) - 75g

                                                       For the icing (optional):
                                                       Icing sugar - 8 tablespoons
                                                       Lemon juice or orange blossom water

Set the oven at 180˚/Gas 4. Lightly butter a rectangular loaf tin (20cm x 9cm x 7cm deep) then line the bottom with baking parchment.

Mixing the sugar and oil
Sift the flour, bicarbonate of soda, baking powder and cinnamon.  Beat the oil and sugar in a food mixer (I just do this by hand) until well creamed, then introduce the beaten egg yolks one by one - reserving the whites for later.

Mixing in the seeds
Grate the beetroot coarsely and fold into the mixture then add the lemon juice, raisins or sultanas and the assorted seeds.

Fold the flour and raising agents into the mixture whilst the machine is still turning slow (again, I do by hand).  Beat the egg whites till light and almost stiff.  Fold gently but thoroughly into the mixture using a large metal spoon (a wooden one will knock the air out).

Stirring in the raising agents
Pour the mixture into the loaf tin and bake for 50-55 minutes,  covering with a piece of tin foil after 30 minutes.  Test with a skewer for 'doneness'.  The cake should be moist inside but not sticky.  Leave the cake to settle for a good 20 minutes before turning out of its tin onto a wire cooling rack.

Optional icing
Make the icing (optional but I always do it). Sieve the icing sugar and stir enough lemon juice or orange blossom water to a achieve a consistency where the icing will run over the top of the cake and dribble slowly down the sides (about 3 teaspoonfuls), stirring to remove any lumps.  Drizzle over the cake and scatter with poppy seeds.



Spot the person who used to work in marketing!
Enjoy (with a cuppa)!

    The Friday Club


Here are the other recipes in this Cakes and Cookies Carnival:

Nova at Cherished by Me gives us her Cherry, Coconut and Marshmallow Traybake.

Kelly at Domestic Goddesque posts her recipe for heart-shaped jammy-dodger-style biscuits in Baking with a heart!

Jules at I Need Curtains for the Window in my Head posts her recipe for Almond Macaroons. 

Helen at Cheeky Wipes gives us her recipe for Coffee Cake.

Gemma at HelloitsGemma's Blog posts her (easiest) Banana Cake (ever).

Sian at Pumpkin and Piglet posts her Chocolate Digestive Biscuits.

Jax at Making It Up gives us her recipe for gingerbread.

Cass at The Diary of a Frugal Family posts her Nutella Chocolate Chip Cookies.

Clare at Seasider in the City gives us her Mars Bar Cake.

Bod for Tea shows us how she makes Iced Animal Biscuits.

Maggy at Red Ted Art has a guest post from Maison Cupcake's Sarah showing us how to make Love Heart Cookies.

Rebecca at twobecomefour gives us her recipe for Beck's Banana Bread.

Jenny at Gingerbread House gives us her Gingerbread cupcakes.

Tiddlyompompom shares the fun she has making cakes with her daughter in Have your cake and eat it.

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