Phew, yesterday was another scorcher, so what did I decide to do to keep cool? Yes, I decided to bake. We were going out in the evening (to see Giffords Circus – if you get the chance to see them, do, they were incredible, funny and surreal, all at the same time) and due to the timing of the show, we decided to take a picnic.
For our savoury dish, I wanted to use some lovely Scottish salmon fillets, I wanted something along the lines of a Salmon en Croûte. In the end I made a combination of several recipes. The pastry was rough puff – the first time I’d ever made it – and it was layered with a herbed pancake, saffron rice, finely chopped and shallow fried onion and mushroom, chopped hard boiled egg and a seared salmon fillet (skin removed). It took several hours to prepare but it was fantastic to have that time available to make it:
We’ve recently discovered the restaurant chain ‘Bill’s‘, we love the way the restaurant is set out with the combination of old industrial pipework and ornate chandeliers, we also love the food, its range, freshness and all round yumminess. After our first visit there, I bought the cookbook ‘Cook, Eat, Smile’ and yesterday seemed the perfect opportunity to try out one of the recipes. I chose the Beetroot and Chocolate Cake. In the same way that Carrot Cakes are almost always moist, the beetroot in this cake kept the sponge deliciously so. The beetroot also gave the sponge an incredibly rich colour and wondrous depth of flavour. Sandwiched between the two sponges, were a chocolate buttercream and a Black Forest Gâteau inspired cherry jam. This is a definite crowd pleaser and I’ll certainly be adding it to my list of favourites: