June 2013 – Page 2 – Scandelights

Dinner at La Bodega Negra, Soho

Published on June 5, 2013 by HannaLeave a comment

After some work drinks on Friday, Caroline, her friend Kristen and I decided we needed some food and we went to a place I’ve been longing to try since Caroline first mentioned it to me a few months ago; La Bodega Negra. This Mexican restaurant and bar/café in the middle of the Soho bustle is just as great as I expected it to be and the atmosphere was amazing.

It was still warm outside when we arrived around 10pm and a large glass partition in the outside wall was removed so you sat half outside half inside and could watch the life on the street pass by. That and the great music (Motown and David Bowie on high volume) just added to the ambiance and it almost felt like we were in New York.

We all decided margaritas were the way to go; Kristen and I tried the frozen orange and passion fruit margarita while Caroline had a regular plain one.

Food wise we opted for some nibbles, starting with guacemole (mandatory if you ask me), chicken tacos and two types of quesadillas.

The tortilla chips were the crispiest I’ve ever had, so so good. The guacemole and roasted tomato salsa were also very good.

We had both shrimp and mushroom quesadillas and although both were good, I prefer the mushroom one – it was just brilliant.

The chicken tacos were delicious too and spicier than one might think, so no need for all that extra hot sauce. Caroline learnt that the hard way. 🙂

This might not look like enough to feed three people but it really did. I was too full to even finish my share of the mushroom quesadilla which I still regret as that was my favourite.

La Bodega Negra,16 Moor St, London W1D 5NH

Blueberry cake with crispy coconut topping

Published on June 4, 2013 by HannaLeave a comment

This summery cake was another favourite with the colleagues last week. A vanilla sponge with plenty of blueberries adding moisture and a crispy coconut topping. It is even delicious for non-coconut fans like myself.

The original recipe suggests serving this cake in more shallow squares but I prefer a whole cake, it looks more impressive that way.

Blueberry cake with crispy coconut topping, serves 10

240 g caster sugar

100 g butter, softened

3 egg

100 ml water

240 g plain flour

2 tsp baking powder

1 1/2 tsp vanilla

250 g blueberries

Coconut topping:

125 g butter

80 g caster sugar

50 ml/50 g golden syrup

2 1/2 tbsp plain flour

2 tbsp milk

300 ml desiccated coconut

Preheat oven to 175C. Cream butter and sugar. Add the eggs one at the time and beat in between. Add the water dry ingredients. Pour the batter into a buttered round cake tin, 20-23 cm diameter. Scatter the berries on top. Bake until the cake has set a little, about 30 minutes.

Melt the butter for the topping in a saucepan. Add the other ingredients, apart from the coconut, and bring to the boil. Let it thicken. Add the coconut last. Spread onto the cake and bake for another 10-15 minutes until golden and crisp on top. Leave to cool. Dust with icing sugar before serving.

The best Pavlova!

Published on June 1, 2013May 31, 2013 by HannaLeave a comment

I know that it is promising a lot saying that this is the best Pavlova, but it is. Just ask my colleagues who demolished this earlier in the week. And praised it. A lot.

The recipe is my mother’s and it always goes down a treat. It requires quite a lot of beating so use an electric whisk or a standing mixer. It only needs baking for 16 minutes and then to cool leaving a crispy outside and gooey middle that you then fill with whipped cream and berries just before serving.

It is a real showstopper and looks impressive because of its size. But don’t let this fool you, it disappears quickly. Even though the recipe says serves twelve, it doesn’t. More like six or seven.

Pavlova roll, serves 12 although count about 6-7

7 egg whites

500 ml caster sugar

plain flour for dusting

Filling:

500 ml whipping cream (or double cream)

500 g fresh berries, I used strawberries, washed and hulled

Pre-heat oven to 175C. Beat the whites until stiff foam. Add the sugar (all at once) and beat for another 10 minutes until very firm peaks. Line the largest baking tray you can find (that fits your oven) with parchment paper. Dust with flour and spread out the meringue evenly onto it with a spatula. Bake in the middle of the oven for exactly 16 minutes. Remove from oven and leave to cool in a dry place.

To assemle, cover the meringue with a parmchment paper and flip it over. Beat the cream and spread it onto the meringue in an even layer. Add the fruit. Carefully roll the meringue from the longer side into a roll, using the parchment paper to steady it. Place on a serving tray and serve immediately.