OMG i can't beileve you didn't get through on masterchef :'(
you're foodon the show was so inspiring and innovative.
Goodluck in the future!
Asked by nazzoo
thank you very much! Hope you enjoy the new show.
Student of the visual and culinary arts
Masterchef contestant 2011
The Fake Egg
In honour of Masterchef’s Egg Invention Test, I’ve decided to create an egg-citing recipe that will tease and poke a little fun into cooking for friends or family. It’s extremely easy to make and is a delicious little amuse bouche.
The Modern Chef on MasterChef
I’m sorry to have kept this secret from you all, but last night on BBC 1, I appeared in the auditions for the all new series of MasterChef, and got through to the final 20.
It was very emotional to see it on television finally and I hope you all enjoyed the brand new format. I think it’s great to see how the backgrounds of the contestants vary so much, but we all have the same strong passion, that is cooking and I think you could see that in each and everyones eyes!
The second part of the auditions was last night, find out here on BBC iPlayer who joins me in the final 20 places.
For your Valentine…
…or to keep to yourself, these chocolates are so simple to make, and best of all, quick. Great if you have run out of ideas for your loved one, or want to make a home-made treat, just grab yourself these few ingredients and be creative! ♥
Pannacotta with Vanilla Rhubarb
One of the most versatile desserts is an Italian pannacotta, with a soft creamy texture, it is easy to pair with stewed fruit, a coulis, chocolate or just simply wild berries. Here I’ve decided to compliment it with some poached forced rhubarb, a sharp flavour but matches the vanilla extremely well.
I’ve turned the rhubarb juice into a jelly with the extra gelatine leaves, however mix it with some rosewater, lemonade and you have an extremely refreshing and spring-time drink.
Happy Chinese New Year everyone!
Apple and Thyme Jelly
I’m not a big fan of overly sweet, sticky apple sauce, but instead I love this perfectly balanced savoury jelly which can be used in all sorts of dishes. Varying from grilled pork chops, to roast chicken, I can guarantee this jelly will earn a place on your dining tables instead of traditional apple sauce.
Chocoholic Birthday Cake
Friday was my boyfriend’s birthday, and there’s no better way to celebrate than to bake him a huge chocolate cake.
I turned to all sorts of baking books for inspiration and sourced a delicious Brooklyn Blackout Cake from “The Hummingbird Bakery”.
This cake gooey chocolate custard filling is rather tricky, therefore pay close attention to the TIPS.
You will need 3 20cm diameter cake tins, each base-lined with greaseproof paper.
Brooklyn Blackout Cake
Ingredients
For the cake:
- 100g unsalted butter
- 260g caster sugar
- 2 eggs
- ¼ tsp vanilla extract
- 45g cocoa powder
- ¾ tsp baking powder
- ¾ tsp bicarbonate of soda
- a pinch of salt
- 170g plain flour
- 160ml whole milk
For the chocolate custard:
- 500g caster sugar
- 1 tbsp golden syrup
- 125g cocoa powder
- 200g cornflour
- 85g unsalted butter, cubed
- ½ tsp vanilla extract
Preparation Method
- Preheat the oven to 170C/325F/Gas 3.
- Put the butter and sugar in free-standing electric mixer with a paddle attachment (or use a hand-held electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
- Turn the mixer down to a slow speed and beat in the vanilla extract, cocoa powder, baking powder, bicarbonate of soda and salt until well mixed.
- Add half the flour, then all the milk, and finish with the remaining flour. Mix well until everything is well combined. Pour the mixture into the prepared cake tins and smooth over with a palette knife.
- Bake in the preheated oven for 25-30 minutes. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
For the chocolate custard:
- Put the sugar, golden syrup, cocoa powder and 600ml water into a large saucepan and bring to a boil over medium heat, whisking occasionally.
- Mix the cornflour with 120-200ml water, whisking briskly as you add the water. The mixture should be the consistency of thick glue so add more water if it’s still too thick (do not exceed 250ml). Whisk gradually into the cocoa mixture in the pan over medium (not high) heat. Bring back to the boil, whisking constantly.
- Cook, whisking constantly, for a few minutes, until quite thick. Remove from the heat and stir in the butter and vanilla extract. Pour into a bowl, cover with cling-film and chill until very firm.
To serve:
- Slice a thin layer off one cake and put in a food processor. Process into fine crumbs. Put one cake on a cake stand and spread one-quarter of the custard over it. Place a second cake on top and spread another quarter of the custard over it. Top with the last cake and spread the remaining custard over the top and sides. Cover with the crumbs and chill for 2 hours.
Tips:
- I used a free-standing electric whisk to mix my cake batter together, however you can easily use a hand-held one - just beware, you’ll need strong arms.
- The chocolate custard is very tricky to make, this recipe is step-by-step from the book, however I found with that amount of cornflour was far too much. Therefore, try mixing cornflour gradually into 120ml water, or you’ll end up with cement trying to mix water to cornflour and it won’t fully combine together. You’ll end up using a lot less cornflour but still get the desired effect.
