Fondant Icing that tastes nice!

Personally, after I’ve slaved for hours in the kitchen making the detailed features of my child’s latest birthday whim I find it soul destroying to see the little darlings picking the icing off the cake because it tastes horrible – it seems all the shop bought fondants are pretty grim in terms of taste. To make it yourself though seems like soooo much hassle, we Mums simply don’t have the time! However, I’ve found the answer:

 Marshmallow Fondant Icing

1. 3 cups mini marshmallows
2. 2 teaspoons water
3. cup icing sugar
4. Food colouring paste – if required

Put the marshmallows and water in a microwavable bowl and microwave together for a few seconds (the original recipe suggested 20 seconds but it takes up to 40 in my mircrowave) You’ll know when it’s ready as the whole bowlful will melt and inflate to around twice its original size – watch it!

Spoon this into a food processor and add the cup of icing sugar. Whizz with a double blade. The mixture will turn into tiny balls before becoming one large ball of fondant wich can easily be rolled as a cake covering or moulded into any shape your child can think of! You can use food colouring paste to colour batches of your mixture or paint it on afterwards. If you want to paint it on, mix it with vodka or similar rather then water as using water will make the icing sticky. Drink the rest of the vodka yourself to help you get through the party afterwards!

Sweet Pumpkin Pie Recipe

What better way to sneak vegetables into your children than under the guise of a pudding! My 3 year old is particularly partial to this! Below is James Martin’s recipe taken from his brilliant “Desserts” book – clicking the picture below will take you to Amazon where you can buy a copy.

For the pastry, sift the flour, icing sugar and salt into a large bowl. Add the butter and, using your fingertips, gently rub it itno the flour. When the mixture is crumbly, add the chopped nuts, then sprinkle in 1-2 tsps water and the egg yolk. Bring the pastry together (you may need more water) to make a smooth dough that will leave the bowl clean. Rest in the ridge for 30 minutes.

Cook the pumpkin in a steamer for 15-20 minutes, or until tender. Transfer to a blender and roughly puree.

Pre-heat the oven to180C/350F/Gas mark 4. Lightly grease a23cm, 4cm deep, loose bottomed, fluted tart tin.

Remove the pastry from the fridge androll out on a floured surface. Transfer it, rolling it over the pin to the tin. Press lightly all over the base and sides of the tin, easing any overlapping pastry backdown the sides. Trim, leaving 5mm above the rim of the tin.

Prick the base all over with a forkand brush the pastry with the reserved egg white. Bake on a baking tray for 20-25 minutes until crisp and golden. (Check after 10 minutes – if the pastry has risen in the centre, prick it a few times and press it down again.)

For the filling, lightly whisk the eggs and extra yolk together in a large bowl. Place the molasses into a saucepan and heat gently. Add the sugar, spices and cream, then bring it up to simmering point, giving it a whisk to bring everything together. Pout it over the eggs and whisk again briefly. Add the pumpkin puree, still whisking to combne, then pour the filling into a jug.

When the pastry case is ready, remove it from the oven. Pour half the filling in, then return the tart to the oven and, with the shelf half out, pour in the rest of the filling. Slide the shelf back in. Bak the pie for 35-40 minutes, or until puffed up round the edges but still slightly wobbly in the centre. Place the tin on a wire coolingrack. Serve chilled with creme fraiche.

Spicy Sweet Pumpkin Seeds

In my house Halloween is no longer about carving a pumpkin – it’s about nibbling roasted pumpkin seeds! This recipe is easy and doesn’t take all night. Suddenly you too will be agreeing to the children carving a pumpkin each - any excuse to get your hands on more seeds to roast!

Spread the seeds over a baking sheet and sprinkle with a little salt. Bake at 350C until golden (listen out for them popping open and reduce the temperature if necessary). You can eat them now but hold on… they’re better after the next step!

In a bowl mix the following spices together: approx a teaspoon each of cumin, garam masala* and paprika. Half a teaspoon of cinnamon and salt. two tablespoons of sugar – use golden demerara if you have it. Set mixture aside.

Put some oil into a saucepan or wok and heat it. Add your roasted pumpkin seeds and another two tablespoons of sugar. Mix this until the sugar caramelises – only a few seconds (it may smoke a little).

Sprinkle over the spice mix and stir well. Eat hot or cold. Yummy… does anyone have any pumpkin seeds going spare?

(*Garam masala is a spice blend that includes cumin, coriander, celery salt and ginger – if you don’t have it, simply use a subsitute) You could no doubt use the same idea to coat other seeds and nuts – I can’t help thinking about cashews…

Easy Mini Butterfly Cakes

 I found this picture on the supercook website: www.supercook.co.uk so I suppose you really should use their icing…  Simple enough for children to make themselves – leaving you time to sit back and wonder what sort of mess they’ll leave your kitchen in….

 Buy some undecorated cakes (or make your own) and ice them – then pop two halves of a white chocolate drop (with hundreds of thousands) into the top and using writing icing draw in the body and face. The clever person who made the one in the photo also used sweets to create antenna which looks lovely but who has a party full of children who’d appreciate such fiddly effort…?

Vegetable Satay Kebabs

Vegetable Satay
makes 4 kebabs

4 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp ginger, chopped finely
1 tsp garlic, chopped finely
2 tbsp olive oil
1 tsp sesame oil
1 tsp brown sugar
pinch of cayenne powder
4 whole button mushrooms
4 courgette slices, 3/4″ thick
4 aubergine slices, 3/4″ thick
4 whole salad onions
4 cherry tomatoes

Method:

Soak wooden skewers in warm water for at least 45 minutes before using.

In a small bowl combine soy sauce, vinegar, ginger, garlic, oils, brown sugar, cayenne and 1/4 cup water.

Thread vegetables on skewers and place in a shallow baking dish. Pour mixture over the skewers and marinate for at least 1 hour at room temperature.

Preheat grill. Place skewers on grill and cook, turning and basting frequently with extra marinade, for about 6 minutes.

Very Naughty Lemon Tart

For all the parents; something a little special to get you through even the most demanding little tikes party!

Ingredients
For the lemon tart
5 free-range eggs
190g/6¾oz caster sugar
250ml/9fl oz double cream
4 lemons, juice and zest
butter, for greasing
flour, for dusting
225g/8oz ready-made sweet shortcrust pastry
icing sugar, for dusting
For the goats’ cheese cream
110g/4oz mild goats’ cheese
50ml/2fl oz double cream
2 tbsp icing sugar

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the lemon tart, crack the eggs into a bowl and whisk gently to break up the yolks. Add the sugar and mix well. Add the cream and the lemon juice and stir. Pass the mixture through a sieve, then add the lemon zest and set aside.
3. Grease a 20cm/8in flan ring with butter. Roll out the pastry on a lightly floured surface to make a circle large enough to fit over the flan ring. Using the rolling pin, carefully lift the pastry over the ring and gently press into the ring. Allow the pastry to overhang the edges of the ring slightly. Line with a circle of greaseproof paper and fill with rice or baking beans.
4. Transfer to the oven and bake for about 15 minutes. Remove from the oven and remove the beans and greaseproof paper, then return to the oven for five minutes, or until the tart case is lightly browned.
5. Turn the oven down to 150C/300F/Gas 2 and pour the lemon mixture into the tart case. Bake in the oven for about an hour, or until the filling is just set and the pastry is golden-brown.
6. Remove the tart from the oven and trim off the edges of the pastry. Leave to cool completely, then place in the fridge to chill for about two hours.
7. Preheat the grill to medium.
8. Dust the top of the tart generously with icing sugar then place under the grill until caramelised.
9. For the goats’ cheese cream, place the goats’ cheese into a bowl with the cream and icing sugar and mix well.
10. To serve, cut the tart into wedges and serve with a spoonful of the goats’ cheese cream.

Remember though, you may have to do some running round as well after eating this one. We’ve made it several times and can honestly say we’re addicted!

Recipe by James Martin – from his book: Desserts

Frozen Banana Lollies

Get the children to help you do this one.

Cut banana into chunks and pop each part onto a lolly stick. Dip each one into melted chocolate (or spoon chocolate over the top) and sprinkle chopped nuts, tiny sweeties or colourful sprinkles over the top. Pop in the freezer until really frozen.

You might expect the banana to go brown but these are really tasty!

Charlie’s Chocolate Chompers

This is a take on the famous rice crispie cake but much more tasty – luckily though just as easy to make.

• Chopped dried fruit (apricots, cherries, prunes) you decide which ones
• Sultanas
• Rice Crispies
• Crushed Biscuit (bits not crumbs)
• Mini Marshmallows

Take a nice selection of all of the above and pour over melted chocolate to stick it all together.  Less chocolate will give you something that looks a bit like a rice crispie cake – more chocolate, more luxurious. Spoon into cake cases and chill. Try not to eat them all before the party.

Optionally you can add nuts, different cereal, more or less fruit, no marshmallows etc etc.