daring bakers: perfect party cake


it’s time for this month’s daring bakers challenge - dorie greenspan’s perfect party cake, as chosen by morven from food art and random thoughts.

this is a recipe for a white cake and a hot meringue buttercream which dorie (nope, i’ve no idea who she is either) claims is the perfect party cake, given it’s versatile and easy-going nature. we were given the option to customise our cake (check out the full list of daring bakers to see what people chose) but i decided to stick with a lemon flavoured cake and icing with a jam filling.

so, how did i get on?

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monthly mingle - spring fruit sensations - reminder


one week to go which is plenty of time to share your fruity recipes with me!

have a look at my previous post to get the full details. i look forward to seeing what you come up with!


tomato and goat’s cheese dipping sauce


so, if you’ve made skye gyngell’s roasted vegetables with goat’s cheese and smashed tomatoes you may have some of the wonderful tomatoey dressing left. hopefully you’ll also have some goat’s cheese left too. beat the two together and you’ll have a perfect dipping sauce for purple sprouting broccoli. or, some unseasonal imported asparagus - naughty, i know, but i couldn’t resist.


vanilla roasted rhubarb


rhubarb is an absolute favourite of mine. i love the tangy flavour and always get ridiculously excited when it is season.

however, rhubarb brings out a frugality in me, which i am always surprised by. the beautiful pale pink forced rhubarb is always priced at a level which makes me wince - £3 for a mere untrimmed 400g which, once it is cooked, is only just enough for 2 portions.

still, there are some things in life which are too beautiful to resist, and as it has been many a month since i bought pretty shoes or a gorgeous handbag, i think a bundle of rhubarb is deserved.

don't forget to share your favourite fruit recipes with me, for the spring fruit sensations monthly mingle!

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roasted vegetables with goat’s cheese and smashed tomatoes


as you’ll know, if you’re a regular reader of eat the right stuff, i am a big fan of skye gyngell’s recipes. she has a really interesting approach to layering flavours and i’m enjoying trying her recipes.

very excitingly, i have finally got round to booking to go and eat at her restaurant at petersham nurseries. i can’t wait and am incredibly excited, not least as i’ll be sharing the experience with david and my lovely pal julia. in the meantime however, i am having to satisfy myself with skye a la abby recipes.

this roasted sweet potato and purple sprouting broccoli salad with goat’s cheese and smashed tomatoes was truly delicious. david and i had it as a light supper with some leek rarebit flatbread and it was magnificent. i also think it’d be really lovely with roast chicken or simply-cooked lamb.

the dressing has a depth of flavour – anchovies, rosemary and roasted tomatoes – which is particularly delicious, and if you pop back later this week i’ll let you in on how i used up the extra that was leftover…

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