This potato curry was inspired by Kate’s recipe from her Bombay Potato pie as a part of my Showstopper Challenge from Season eight of the Great British Bake Off. This curry is packed with flavor and spices with potato acting as the protein and tomatoes creating the base of the curry sauce. While there a bit of frying required for making this recipe, I really enjoyed learning some cooking techniques I hadn’t used before. Especially using some new ingredients that I’m used to eating but not so use to cooking with.
Who doesn’t like a sweet and spicy salsa as a side dish? To be honest, I wouldn’t naturally be inclined to put together mango and chili, but it seems like a natural combination. This recipe was taken from Kate’s Bombay Potato Pie Curry recipe from Season 8 of the Great British Bake Off. I was a little nervous about making this because I don’t really make salsas. Especially sweet ones. I wasn’t sure how I would handle the mango but how can I resist this sweet fruit? The chilis in the recipe also brought spice to the salsa making this recipe packed full of flavor.
I needed a custard to fill my Pastéis de Nata for the Week Six Technical Challenge. While I could easily use a custard that I have made before, I wanted to have a custard that was more traditional to the tart. Or, at least, more faithful to what Paul Hollywood did in the original recipe. And that lead me to making a custard that is unfused with lemon zest and cinnamon
Pie and Tacos often used a ground beef mixture at their filling or case. But, as someone who cannot eat meat, I don’t like how this works. So, I decided I would take the recipe into my own hands and make it vegetarian friendly. Now that I think about it, I pretty sure that this recipe is Vegan friendly as well. This is one of my new favorite dishes, it’s fully of flavor and creates a moist and tender meant base which is absolutely irresistible.
I had to make Raspberry Jelly as one of the many layers for the Showstopper challenge of my Great British Bake-Off Challenge: Week 5. This was the top layer of the trifle terrine and it proved to be the most challenging for me. I think I added too much water because the jelly had some trouble setting. So, given that I know what problems I had, I still wanted to share this Jelly recipe because it tasted delicious and with the right amount of liquid, it become a fantastic (part of a) dessert!
I had to make Lemon Custard as one of the many layers for the Showstopper challenge of my Great British Bake-Off Challenge: Week 5. The lemon custard was my second layer of the trifle terrine, and it adds a bit needed sour and acid flavor to cut through the sweetness of the dessert. Because this is a part of a free-standing terrine, I added a setting agent to make sure that the layer can stand on its own as well as in the dish. This was one of my favorite layers in the whole dish.
I made a white chocolate bavarois as two of my many layers for the showstopper challenge of my Great British Bake-Off Challenge: Week 5. This ended up being the third and the fifth layer of the trifle terrine. Luckily, I only had to make one batch of the white chocolate bavarois which then split into the two layers. This layer was relatively sweet from the white chocolate and sugar that was put in it. It adds a creamy layer to the terrine and makes the whole dessert come together wonderfully.
I made a raspberry mouse as one of my many layers for the showstopper challenge of my Great British Bake-Off Challenge: Week 5. This ended up being the fourth layer of the trifle terrine. The raspberry mousse layer brings forward the rich flavor of raspberries but in a light and fluffy consistency. This felt very similar to whipped cream. But it was able to set and stand up in its final form. This is a truly melt in the mouth, delicious dessert.
I was surprised to find that cherries were the one fruit I could not find at my local grocery store. They had pineapple, mango, even plantain! But no cherries. It was rather odd. So, to make my cherry jam, I ended up using frozen cherries. This really ended up being more of an experiment than I meant it to be. But it turned out nicely. And it is the perfect complement to my Bakewell Steamed School Pudding from Week 5 of my Season 8 Bake Off Challenge.
I don’t feel like Vanilla custard is a common dessert in the U.S. and that is a shame because it is so good. This custard is interesting because it lives between eggnog and crème brulé. It’s not as thin as an eggnog but not as thick as a custard used for crème brulé. Most of this recipe takes place over the stove and while it does require constant stirring, it is a fairly quick creation that can be used as a topping or side for many desserts. And it is the perfect complement to my Bakewell Steamed School Pudding from Week 5 of my Season 8 Bake Off Challenge.
Toffee apples are great to use for decoration, as an addition to filling, or as a sweet treat! They are also super simple to make as the main (and really only) step of the process is making the caramel! This recipe was used for my Great British Bake Off Challenge Week Four Showstopper. I used toffee apples on the top of my caramel cake as well as in between each layer of cake to give an enhance apple flavor as well as a little bit of texture. I love this recipe because it’s simple and didn’t take a lot of work to complete!
Buttercream is one of the perfect places to infuse flavor when making a cake. Or any dessert that can use buttercream. Caramel buttercream seemed like a no brainer for a caramel inspired dessert. I used a cream based caramel for this recipe because it incorporated into the buttercream better than a tackier caramel would. This recipe took longer to make than an average buttercream recipe solely because the caramel had to chill after being cooked. This recipe is incorporated into my Great British Bake Off Challenge Week Four Showstopper!