The Mock Turtle

Yes, but a crisp has oats and is a bit less “clumpy” than crumble. There’s some left for breakfast

Ah, I think I see. It sounds good

I love this pie.

That does look amazing.

Is there a link to the recipe?

https://thehomepage.co.uk/rosie-birkett ... -puff-pie/

I use leftover Sunday roast chicken rather than poaching random thighs.

Yes, I will do the same.

Cheers, Merrick.

It looks so amazing!

I forgot to post about this at the time - this dinner was just an enabler for the asparagus which was some sort of voodoo - grilled asparagus with miso and olives (ottolenghi). It was so good - one of the best things I’ve ever tasted.
And last weekend we made pizza in our new pizza oven (charcoal grill attachment).

Tonight I made myself a chopped dill pickle salad. Highly recommend to anyone who’s a fan trough salads, high veg salads, pickles and dill I may put toasted breadcrumbs on top of every salad I eat from now on.

That sounds good Jet.

Here’s my chocolate rosemary loaf for taking to work tomorrow. I hope it tastes ok!

How was the cake, pip? I am intrigued.

I made a spiced parsnip cake with rum and cider glaze. It went down bizarrely well with The Bf's colleagues.
It was like a robust carrot cake

Jet wrote: ↑Sun Apr 28, 2024 4:15 am Tonight I made myself a chopped dill pickle salad. Highly recommend to anyone who’s a fan trough salads, high veg salads, pickles and dill I may put toasted breadcrumbs on top of every salad I eat from now on.

I love gherkins. I love dill. Does this have a recipe please?

Pip how was the cake? I often make rosemary loaf cake but never with chocolate. I bet it was lovely.

Lovely cakes!

I would like the dill pickle salad recipe too, please. Even if it's just basic guidelines - especially the dressing. I was already thinking about picking up a pre-made dill pickle salad this afternoon (just for quickness sake rather than inability to chop).

The cake was really really good. Highly recommended.

Was there rosemary in the batter? And chocolate in the batter?

Yes and yes!

Thank you.

Can I have the recipe? It sounds exciting

Of course! It’s a Rukmini Iyer one.

Chocolate loaf cakes are among my favourite – possibly because I over-indulged on Mr Kipling’s very chocolatey mini loaf cakes as a child, with their chocolate chips and thick layer of chocolate fondant icing. This triple chocolate version – including the all-important chips – includes rosemary for a subtle herbal note, and a thick ganache topping, with a yogurt base for a beautifully textured sponge.

Serves: 8
Prep: 15 minutes
Cook: 45–50 minutes

INGREDIENTS
120g natural full-fat yogurt
50ml olive oil
170g soft dark brown sugar
3 medium free-range eggs
120g self-raising flour
1 teaspoon baking powder
50g cocoa powder
2 sprigs of rosemary, needles finely chopped
30ml milk
100g dark chocolate (70% cocoa solids), cut into small chunks

GANACHE
100ml double cream
2 large sprigs of rosemary
100g dark chocolate, finely chopped or blitzed

FOR DIABETICS
Replace the dark brown sugar with 170ml date syrup and use diabetic-friendly dark chocolate

1) Preheat the oven to 160°C fan/180°C/gas 4. Whisk the yogurt, olive oil and sugar together; when smoothly incorporated, beat in the eggs one at a time.

2) Gently fold in the self-raising flour, baking powder, cocoa powder and rosemary, taking care not to over-mix. Stir in the milk, then transfer the mix to a lined 900g loaf tin.

3) Scatter the chocolate chunks all over the cake mix, and use a teaspoon to gently stir them into the top layer of the cake. (They will try to sink, so don’t stir vigorously, this is more to half-cover them with a thin layer of cake batter.)

4) Transfer to the oven and bake for 45–50minutes, until firm to the touch and a skewer inserted comes out clean (less any chocolate chips that you hit).

5) Let the cake cool on a wire rack. Once cool to the touch, you can start on the ganache: heat the double cream in a saucepan until just under boiling, along with one sprig of rosemary. Tip the finely chopped or blitzed dark chocolate into a large bowl and pour the hot cream over the top, removing the rosemary. Let it sit for two minutes, then whisk quickly until smooth and glossy.

6) Spread the ganache over the cake and place the remaining rosemary sprig on top. Serve once the ganache has set: the cake will keep well in an airtight container in a cool room for 2–3 days.

Thank you! I love rosemary in sweet things.

I made this https://www.delish.com/cooking/recipe-i ... ch-recipe/

Pippedydeadeye wrote: ↑Mon Apr 29, 2024 6:17 pm The cake was really really good. Highly recommended.

Does it taste a bit gingery?