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Baking | Nick Coffer | My Daddy Cooks
[VIDEO] Cheats “Pain au Chocolat” (chocolate croissants)

[VIDEO] Cheats “Pain au Chocolat” (chocolate croissants)

These are brilliant, if I say so myself! Joking apart, if you like your recipes to be quick, easy and more than a little cheaty, you will love these. They are the perfect treat to have up your sleeve when you find yourself with an unexpected play date and more children than you bargained for in your home after school. Proper pain au chocolat are, to say the least, tricky to make. These ones use a block of puff pastry and some chocloate to create a simple treat – lovely after school, in a lunch box or even as a cheeky part of breakfast. Plus, as with all my recipes, they are totally foolproof! Makes 9 pieces Preparation time: 10 minutes Total cooking time: 10-12 minutes 1 packet (320g) all butter puff pastry sheet (ready rolled) 100g good quality milk chocolate bar, broken into pieces 1 egg, beaten Pre-heat the oven to 220ºC/450ºF/Gas Mark 7 Unroll the pastry and lay the sheet out in front of you. Using a sharp knife, cut the pastry into 9 equally sized rectangles by dividing the pastry into 3 lengthways and then widthways. Divide the chocolate into 9 equally sized portions. On the narrow edge of one of the pastry rectangles, place a portion of the chocolate and roll the pastry up. Squash down a little on the edges of the pastry roll to seal it and crimp the edges lightly with a fork. Brush the top of the roll with some beaten egg and put it on a greased or non-stick baking tray. Repeat the process for the remaining pieces of pastry....
[RADIO] Easy panna cotta dessert

[RADIO] Easy panna cotta dessert

It was Italian week last week on my BBC Three Counties Radio show, with special guest Katie Caldesi. Getting into the Italian spirit, I made one of Archie’s favourite desserts, this easy Panna Cotta. It basically means “cooked cream” in Italian and for a toddler, what is not to like in a big wobbly mass of cream, sugar and vanilla, with some syrupy raspberries spooned over the top? And in spite its exotic sounding name, there are few easier desserts to make than this one. You can listen to the recording of me cooking it in my kitchen right here: http://www.mydaddycooks.com/wp-content/uploads/2010/10/pannacottamp3.mp3 You can also download the other 5 recipes from the show right here from the BBC Website (scroll to the foot of the programme’s page). Preparation time 10 minutes, plus 4 hours chilling Cooking time 5 minutes Makes 4 300ml double cream 300ml full-fat milk 4 tbsp caster sugar 1 tsp vanilla extract 2 tsp powdered gelatine 3 tbsp water For the syrup: 150g raspberries 100g caster sugar 50ml water In a bowl, mix the gelatine powder and 3 tbsp water, leave it to stand for 5 minutes. Mix together the cream, milk and sugar in a saucepan and bring to the boil. Simmer very gently for 1 minute, then take it off the heat and leave to cool down for a few minutes. Pour the cream mixture over the gelatine and mix well, so that all the gelatine is dissolved. Lightly oil four glass moulds or ramekins with a flavourless oil such as vegetable oil and fill the ramekins to the top with the cream mixture. Cover...
[RADIO] Courgette, parmesan and sun-dried tomato muffins

[RADIO] Courgette, parmesan and sun-dried tomato muffins

To this day, my cheese and vegetable muffins remain one of the top three most popular recipes on this blog. For my BBC Three Counties Radio Show, “Three Counties Kitchen” last Sunday evening, I cooked a brand new savoury muffin recipe. I may actually even prefer it to the original on this blog! If you want to hear the recipe from my BBC radio show, click on the player below: http://www.mydaddycooks.com/wp-content/uploads/2010/09/muffinsfull_1-2.mp3 Makes 12 large savoury muffins Preparation time 15 minutes Cooking time 20-22 minutes 310g self-raising flour 1 large/2 small courgettes 150g freshly grated parmesan 8-10 sun-dried tomatoes in oil, sliced 250ml milk 80ml olive oil 2 eggs Salt Preheat your oven to 180°C/350°F/Gas Mark 5. Mix together the cheese and the flour, then coarsely grate the courgette into the bowl and, finally, add the sun-dried tomatoes. Add the milk, olive oil and eggs and mix to a lumpy, fairly thick batter. Lightly oil the muffin tins and fill each individual cup to the top with the muffin mix. Bake in the middle of the oven for 20-22 minutes. The muffins are ready when they are golden on top and fairly dense to the touch. Best served warm, 5 to 10 minutes after coming out of the oven but they can last a few days in an airtight container or several weeks in the freezer. If you are not eating them on the day they are cooked, just bring them to life quickly again with 20 seconds in a...
[RADIO] The best apple pie I ever made!

[RADIO] The best apple pie I ever made!

Listen to the “Cook-off before kick-off here” (for some reason the volume is a little low, you may need to turn up your speakers! To skip through, just click in the white bar): http://www.mydaddycooks.com/wp-content/uploads/2010/07/kickoff-AAC-128Kbps.mp3 For the final round of the World Cup “Cook-off-before-kick-off” on Lorna Milton’s BBC Three Counties Show, I had to choose between Spain, Holland, Germany and Uruguay, all of whom were playing at the weekend. I plumped for Holland – which was not necessarily the easy option because, in spite of boasting one or two of the finest restaurants in the world, it was not too easy to find an easily recognisable national dish. Thankfully, my twitter follower and friend, Michelle De Haan, came up with an absolutely marvellous Apple Tart recipe. The best thing about this recipe is the pastry. The dough is too soft to be rolled out so it has to be literally sculpted into the baking tin. It is, in effect, a crumble mix which is tightly squashed together. This makes for the most buttery, lovely crust you could hope to have in a tart. Although Michelle said it was an easy recipe, it did require some moderately lengthy preparation. But – and it’s a big BUT – it was so very worth it. So much so, in fact, that Jo said it was one of the best desserts she had ever tasted – and that IS saying something. Preparation time 25 minutes, plus 30 minutes for the pastry to chill in the fridge Serves – lots! For the pastry: 375g butter 310g flour 225g caster sugar Pinch of salt For the...
Recording of us on Market Kitchen

Recording of us on Market Kitchen

As a small consolation for the fact that we could not do a video this week as Archie was unwell, here is the video of our pre-recorded appearance on Market Kitchen on the Good Food Channel on Friday evening. We made a “Strata” breakfast casserole, a 100% make ahead breakfast dish. It’s like a soufflé, French toast and bread pudding, all rolled into one. Easy comfort food at its very best! For the full recipe, please go to this link on the Good Food Channel website: Click here. The above recording is strictly the copyright of the Good Food Channel and...
[VIDEO] “Bluebelly” and lemon drizzle cake

[VIDEO] “Bluebelly” and lemon drizzle cake

It’s only when I watch back these videos that I can see from the outside why Archie loves cooking so much. If you have seen his previous attempts at baking cakes, it will not come as a spoiler to you to learn that this video contains its fair quota of ingredient eating, egg dropping and hand-in-mixture dunking. The thing I love about recording us when we cook is that I get to see expressions on Archie’s face which I would not normally see when I am standing side on or next to him. I am loving watching his looks of playful fun, even when he knows he is gently crossing the borderline from innocence to delinquency! In reality, I do not mind the mess. It is quickly cleared and, beyond the cooking itself, I think these moments spent together are creative play at its very best. This is a really simple cake, especially if you have a food mixer. It is basically a classic sponge cake, enhanced with some tangy lemon drizzle and fresh blueberries, delicious served as a dessert or as a snack… Lemon drizzle and blueberry cake Preparation 10-15 minutes (add extra for toddler mischievousness), cooking time 50-55 minutes Preheat the oven to 180°C / 350°F 175g softened butter butter 175g golden caster sugar (although using normal caster sugar is fine), plus a couple of extra tablespoons for the drizzle 175g self raising flour 3 large eggs 150-200g blueberries One large lemon for its juice and zest In a food mixer or large bowl, whisk together the butter and sugar until they are very light and fluffy....
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