Posts Tagged ‘Roald Dahl’

Meet the Expert: Rebecca Smith- Deputy Food Editor at Delicious Magazine

Rebecca Smith - Delicious

I first met Rebecca when she came to work on Woman and Home Magazine. She and the Food Editor, Jane Curran sat opposite me and the Homes team and let me tell you I learnt a thing or two from that dynamic duo. I also got to do a lot of taste testing for them- but nowhere near as much as they had to do – such a hard life! I used to nip down to the test kitchen to ‘heat up my lunch’ but really it was to snag any cakes they had been making and soak up their extensive knowledge. Rebecca has since gone on to Delicious Magazine which I know all you bakers love as much as I do and is now the Deputy Food Editor. Busy times.

It gives me huge pleasure to have Bex as one of my ‘Ask the Experts’ and I know first hand how amazing her recipes are. She really is an expert in all senses of the word. She has such a natural flare for creating easy to follow recipes that taste just amazing. Her gourmet chocolate brownie recipe is the only one I have ever needed and as such it has been featured here on this very blog.  I can’t wait to share with you her Cherry and marzipan cake with orange blossom syrup and toasted pistachios recipe below. But first a little bit about the expert…….

Ask the expert : Rebecca Smith 

How did you get into cooking and baking?

Bizarrely it was a Roald Dahl’s Revolting Recipes book that I was given when I was still at school. Roald Dahl’s wife had worked with a cook to create some of the recipes from his book and Quentin Blake illustrated them. It’s an incredible cook book for children and the Bruce Bogtrotter chocolate cake was absolutely divine!

Who inspires you most in the cooking arena and why?

I have to mention Nigel Slater as I grew up on my mum cooking his recipes – they always work, and they were and are always delicious. My biggest hero at the moment is probably Ottolenghi – I think the effect he’s had on the way people cook and the breadth of ingredients that are widely available now, virtually just by word of mouth, is absolutely astonishing – and he’s solely responsible for the obscene amount of pomegranate molasses we get through in our house. His food is complex, balanced – just unbelievably good and I can’t stop eating it!

What’s your favorite cook?

The book I return to again and again for advice and help with the classics is my Leiths Bible. It has pretty much everything you could need to know about in there and there’s a copy constantly on my desk. Other than that, I go in phases. At the moment I’m salivating over Rick Stein’s  new India book, and before that it was Ottolenghi’s Jerusalem. For baking, I love Fiona Cairns’s Bake & Decorate (she’s so effortlessly stylish), and the American baking book Outsider Tart. I also was once fortunate enough to borrow my friend’s copy of The Last Course by Claudia Fleming, the old pastry chef at the Gramercy Tavern in New York. This is the single most beautiful book I’ve ever come across and I made copious notes from it. It’s out of print now and they’re fetching hundreds of pounds on amazon. So if anyone spots one in a charity shop…

How did you come to be at Delicious

I’d been at Woman and Home for three and a half years, and BBC Good Food before that, so when the job came up I went for it immediately – I was really excited at the thought of working in a solely foodie environment and for such a beautiful magazine.

How long have you worked on Delicious

Just over a year – I came after the first May bank holiday last year.

What does your job entail?

We’re a very small team so it’s incredibly diverse. I could be in the kitchen one day testing recipes (either that I’ve written or that we’ve commissioned), food styling on a photo shoot the next or out at a press day. A day at my desk will comprise of working out costings for each issue, liaising with book publishers, responding to reader queries, writing recipes or editing copy, compiling our canny cook section or planning for cover, style or issue meetings.

What’s the best part of your job?

Being able to dream up and cook some fantastic food that you might not have contemplated otherwise. For instance, yesterday I created a dessert based on a Twix bar…it’s pretty good if I say so myself!

What’s the worst part of your job?

The washing up!

Tell me about the Cherry and marzipan cake your sharing from the current issue.

It celebrates our British cherries which are some of the best in the world and only available in the summer. It has some of my favourite things in it – marzipan, pistachios, cherries (obviously) and orange blossom (thank you Ottolenghi). I love cakes that are drizzled in syrup – not only do they keep longer but it means they’re moist enough to be served as a pudding.

 What’s been your most successful cake?

The red velvet cake that was on the delicious. January 2013 cover is probably one of my best. We had amazing feedback about it and making it satisfied my love of big brash American cakes.

Have you had any big baking disasters?

Tons! Though less so in the last few years. Creating cake recipes makes you very aware of how far you can change basic formulas before it goes wrong. My worst was probably a couple of Christmases ago when my parents had a load of people for dinner. I decided to make a pithivier but with pistachios instead of ground almonds and the whole thing exploded in the oven. It wasn’t too bad though, everyone was somewhat merry by the time pudding came around so I scraped it up as best I could and everyone thought it was hilarious.

What do you do for fun?

I’m in a show choir called the Adam Street Singers, and we rehearse every week as well as having socials. Belting out songs after a hard day in the kitchen is an excellent way to relax!

Are you a Tea or coffee drinker?

It depends entirely on my mood!

Where is your favorite place to go out to eat?

Dinner – the Abbeville Kitchen in Clapham – it’s a lovely little neighbourhood restaurant that does absolutely wonderful Med-inspired food.

Lunch – Jose’s on Bermondsey St. A tiny tapas bar owned by the fabulous Jose Pizarro. You go in for a quick lunch and emerge four hours later slightly wobbly.

Tea – For real luxury I love the Lanesborough for afternoon tea. But any of the big hotels are always so much fun and a serious treat.

What kitchen gadget could you not live without and why?

A very sharp chef’s knife. I think my enjoyment of cooking would be significantly reduced if I had to use tiny blunt knives to chop everything. It’s an absolute hassle.

What’s your favorite dinner party meal and dessert?

I love cooking very slowly roasted pork belly. The meat falls apart and the crackling is perfect – everyone always enjoys it and its utterly low maintenance – it just needs a salad and some sort of potato to accompany it. For pudding, affogato with homemade ricciarelli biscuits – for exactly the same reason. It takes no effort, and it’s an immediate crowd pleaser. I don’t hold with doing complicated things for dinner parties. It should be about relaxing with your friends, not sweating in the kitchen while everyone gets drunk on your booze next door.

What’s your guilty food pleasure?

Where do I start?! Bowls of noodles slathered in Sriracha chilli sauce, Laughing Cow cheese, chunky peanut butter straight from the jar, Haribo tangfastics…actually I’m not really guilty about any of it. Everything in moderation…

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(more…)

Half term baking the Roald Dahl way.

The best books to bake with ….

Roald Dahl’s Completely Revolting Recipes and other tasty treats

Roald Dahl's Completely Revolting Recipes

Nish Nobblers

Beau is a HUGE Roald Dahl fan. We have read his books at bedtime countless times, so when she was given this fantastic cook book for Christmas by Nanny Ali she was absolutely thrilled. She took it to bed with her, copied the drawings in her home made books and literally drove me mad to make something from it from Boxing day onwards!  We made the Nishnobblers which are from the book ‘The Giraffe the Pelly and me’, just before New Years Eve. They didn’t last a day!

The book

Nishnobblers

When a book is called ‘Roald Dahl’s Completely revolting recipes and other tasty treats you know to expect some quite spectacular recipes. Each one is inspired by one of his books and has some fab illustrations by Quentin Blake (I love his quirky drawings) along side.

Some of our favourite recipes include…

  • Crispy wasp stings on a piece of buttered toast – from James and the giant peach- They’re Coconutty cinnamon bites to you and me.


  • Bruce Bogtrotter’s cake – from Matilda – remember that bit in the book where Bruce has to eat the whole chocolate cake infront of The Trunchbull? Well I think I could eat this one. It looks amazing.


  • Georges Marvelous medicine chicken soup – from Georges marvelous medicine (of course) Thick and filling soup. (sounds like Jewish Penicillin to me)


  • Hornets stewed in tar- from James and the giant peach. Coloured caramel with bits in. Should be horrible but actually sounds quite appealing!


  • Hot ice cream for cold days – Charlie and the Chocolate factory. Yes this is ice cream that is hot. Brilliant!


  • Grobswichy cake – from The BFG which is a pecan, cinnamon type cake


  • It’s also worth mentioning ‘A plate of soil with engine oil -from James and the giant peach.  I can’t tell you how gross the photo of this looks. It really does  look like a plate of engine oil dribbling into the mouth of the little boy- Yuck! But on closer inspection you see it’s actually a chocolate cake and sounds delicious- if you close your eyes and ignore the detailed  illustration first!
Engine oil- Yuck!

The book contains 50 original recipes and is packed with snippets from the story books as well as a photo glossary and useful measuring information at the front. Each recipe has a chefs hat scale to let you know how much adult input is needed. One hat = ‘easy peasy’ , three hats ‘tricky but tasty’.

One of my favourite parts of the Roald Dahl reading books is the bit at the end where you get to find out loads of interesting facts about the man himself. I love it when we get to that bit. It’s like you know a little bit of him that no one else knows. Like he’s your friend. This book is no different with Roald Dahl’s fab foodie facts. I’m not going to spoil it for you, you have to get the book yourself!
In all this is a great book for kids of all ages. It’s fun to look at and read as much as it is to bake with it.

So on to the recipe. The lovely people at The Road Dahl Foundation (http://www.roalddahlfoundation.org) have given me permission to share one of the recipes from the book with you and as we have already made the Nishnobblers – which were a huge success judging by the chocolate chops my girls had after eating them, here’s the recipe below.

Nishnobbler recipe

You will need

Pyrex bowl
saucepan
sheets of bubblewrap
7cm pastry cutter
pastry brush

100g good quality dark chocolate
100g good quality white chocolate

Makes around 6

What you need to do

Nishnobblers are made from tempered chocolate. Tempering is when you mix melted and solid chocolate together to make it shinier and more manageable. It is an indispensable skill to have in life and you learn how to do it right here! Once you’ve got the hang of it you’ll be able to create masterful chocolate constructions to rival Willy Wonka’s.

Weigh the chocolate without eating any.

Melt 70g of the dark chocolate in a pyrex bowl on a defrost setting in the microwave or over a saucepan of simmering water. When it is melted stir the unmelted 30g into it until the whole lot is smooth.

Melting chocolate

Paint over the bubble wrap with the melted chocolate.

Paint the chocolate Mmmm   

Place it in the fridge for 15 minutes.

Temper the white chocolate in the same way (N.B white chocolate melts faster than dark chocolate, so you may want to let it cool a little before you start painting.)

Darcey's turn with the white chocolate    Melting the white chocolate

Spread it over the dark chocolate. Chill for 15 minutes.

Smear it on Darcey! Looking good already!

Carefully peel the bubble wrap away from the chocolate.

Peel off the bubblewrap

Cut it in to rounds with the pastry cutter.

Beau cut out the discs

At this point I would suggest that mums and dad’s eat the left over chocolate that didn’t make it into a round. They’re delicious!Nishnobblers

Chocolate chops

I think Darcey enjoyed the Nishnobblers!

enjoy! 

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