Food Blog Food is a blog set up in May 2012 by Siobhan Fedden. It focuses on recipes and food photography from around the world, bringing in members from England, America and Hungary and now has a total of five members. It is not about having an expensive webpage or the best food photography (though we do try), it's about bringing together people and sharing the food we love. Food Blog Food was recently featured in VIE Magazine. We are always looking out for new members and recipes from around the world so feel free to contact us if you would like to become a part of Food Blog Food.
It is unusual for Food Blog Food to display content that was not created by any of our members, however this video is to beautiful not to share with you all. I am in love with this format of displaying a recipe!
I found it at: http://honestfare.com/a-beet-cake-a-beautiful-take/ which is an amazing food blog and the original source is: http://vimeo.com/24243147, to view more beautiful videos, the producers page is: http://vimeo.com/mrwalker
It is almost the holidays so its the perfect time for lots of cooking and food so we are looking for more members to become a part of Food Blog Food. If you are interested, please let us know why, in our ask box.
In the last three weeks I have made Dragon Fruit Taffy and Ginger, Sesame & Poppy Seed Brittle and Chocolate Cherry Brownie Cake with Cappuccino Frosting, Vegan Wholemeal Pizza, Vegan Shepherds Pie and Vegan Bakewell Tart and Blueberry Bundt with Strawberry Milkshake Frosting and Vegan Jam Roll and Chocolate Caramel Fudge Spread.
I also have plans to make Fruit Jelly Sweets and Homemade Chocolate Bars and Marzipan and Macaroons and Mini Panettone and experiment with Gluten Free baking soon.
And I have more recipes which were featured in VIE Magazine to post up.
Preheat the oven to 180C/350F/Gas Mark 4. Melt the butter in a saucepan, then place in a large mixing bowl with the sugar, eggs, almond essence, vanilla extract. With a zester or grater, add the zest of half an orange to the bowl. Then slice the orange in half and juice both halves. Add the juice to the bowl and stir in. Next add the cinnamon,ginger,nutmeg, cocoa powder and flour. Fold the mixture together. Grease a muffin pan and spoon the mixture in. Sprinkle each muffin with toasted flaked almonds. Bake in the oven until a skewer or knife, inserted into a muffin, comes out clean.
In Hungary this patisserie product is called Dobos cake, because its creator was József Dobos, chef, grocer and journalist, who never actually owned a patisserie. He created this cake which became instant success.
500 g plain flour
300 g margarine
2 whole eggs
200 g icing sugar
100 ml milk
½ sachet baking powder
For the cream
¾ litre milk
350 g sugar
100 g plain flour
3 tsp chocolate powder
250 g butter
1 sachet vanilla sugar
Mix the flour with the margarine until the whole lot resembles breadcrumbs, then add the icing sugar and the baking powder. Mix in the milk and the eggs and knead. Divide the mixture into 6 tiny loaves. Roll out each loaf to the size of your baking tray and bake at the bottom of the tray or on a baking sheet with no edges. Bake the cake until it has a nice pale colour. (You can also bake them on the bottom of a round spring-form). Allow the sheets to cool down and fill them with cream.
To make the cream, mix the milk, flour, chocolate and vanilla sugar and cook until the mixture is nice and thick, then let it cool. Whisk the butter with the icing sugar and gradually add the cooled thick mixture, then mix thoroughly. Cover the top of your cake too. On the top of the cake goes a caramel glaze. To make this, caramelize 150 g sugar in a pan, then pour it onto a greased plate and let it cool. Cut into as many slices as you wish, but draw the lines in the caramel topping with a knife while the caramel is still unset. Place the caramel slices on the top of the cake.
Lime, Coconut, Tangerine Loaf Cake with Lime Syrup
2 tbsp desiccated coconut
4 tangerines, peeled & segments seperated
8oz self raising flour
1 tbsp cream cheese
8oz white sugar
1 tsp vanilla extract
1 tsp mixed spice
1 tbsp icing sugar
2 tsp boiling water
Preheat the oven to 180C. Cream together the butter & sugar. Add all the ingredients apart from the lime, icing sugar, 1/2 tbsp desiccated coconut,boiling water & flour. Add the zest of the lime & add the juice of half the lime, stir in. Fold in the flour. Grease a loaf pan and pour the mixture in. Bake for an hour. Whilst it is baking, mix together the icing sugar, boiling water and the juice of the other half of the lime. Leave in the fridge until the cake is done. Once the cake is done, drizzle the lime syrup over the cake and top with the remaining coconut.
1-2 pounds plum (can be substituted with any fruit you like)
First of all, grease and flour a bigger baking tray and divide the eggs. Beat the egg whites until stiff. In a bowl, mix the butter, sugar, lemon juice and egg yolks together until it is creamy. Stir in flour and baking soda and lastly carefully add the stiff egg whites. Pour into prepared tray. Dust with cinnamon and place the plum slices on top. Bake at 170C for 40 minutes.
Preheat the oven to 180C. Cream together the butter & sugar. Stir in the eggs, then the yoghurt. Add the honey & vannilla extract. Grease a bundt pan. Pour the mixture in and bake for 30 minutes. Leave to cool then dust with icing sugar. Serve with stewed fruit.
Peach Custard Bundt Cake with Cinnamon Peach Frosting
6 oz butter
5 tbsp custard powder
5 tbsp plain yogurt
1 tbsp icing sugar
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp ginger
1 tsp vanilla extract
Preheat the oven to 180C. Cream together the butter and sugar. Peel with a potato peeler) and slice three of the peaches. Add these and the eggs. Stir in the yogurt and vanilla extract. Add the flour and 4 1/2 tbsp of custard powder. Stir and then pour into a greased bundt pan. If you do not own a bundt pan, pour into two regular round cake pans. Bake for 20-40 minutes. Mix together the remaining 1/2 tbsp custard powder with the icing sugar. Peel and juice the remaining peach (I did this crushing the peach in my hands above a bowl, using my fingers to strain it). Mix with the icing sugar/custard powder. Once the cake has cooled, drizzle over the cake and dust with the cinnamon, mixed spice & ginger.