Monday, March 16, 2009
Baking for Hospice
I did some more baking for hospice in the weekend and made these little cakes. They are orange, almond and cranberry. The combination was really yummy. The icing is butter cream, but I didn’t make quite enough which is why the icing is a little sparse looking.
Last night I made the most delicious dinner. I really felt like fresh fish, so bought some gurnard and roasted it in the oven with a topping of combined grated tasty cheese, panko crumbs (these are Japanese breadcrumbs which you can buy in Asian shops. They are lovely and light and give a really crisp result), chopped anchovies, chopped olives, capers and a drizzle of lemon infused olive oil. I also sliced the top off some tomatoes and put the crumb topping on those too and baked them for about 40 minutes, with a slosh of verjuice in the bottom of the dish. I served the fish and tomatoes with little roast potatoes and a spinach, almond and avocado salad with my favourite dressing of 2tbsp olive oil whisked with 1 tbsp raspberry vinegar and 1 tsp Dijon mustard and a little sea salt.