5 Sweet Bakes for Mother's Day

Happy Mother’s Day!
Cakes and Bakes for Mother's Day - The Cardiff Cwtch - Pineapple Tray Bake

As with most things right now, it feels like Mother’s Day is on hold – indefinitely. And since it’s usually accompanied by lots of blossom on the trees and those first couple of warm, sunny days – it also kind of feels like Spring itself is on hold for the time being too. My Mum sent a little message on our family whatsapp group the other day telling me and my brother to forget about cards and presents this year – that she’d much rather see us anyway, but can’t. She and my Dad went into isolation on Monday – since they’re both in their sixties (sorry Mum, but the jig is up!) and I’m honestly not sure when we’re all going to be able to crowd around a table together again. It’s all so sad and uncertain – but necessary, of course. I’ll still get to see her from the street, I guess! Plus, I think we’re planning on having a family Facetime on Sunday evening so we can all watch Race Across the World together (have you been watching it? I want the Mum and son team to win!).

Anyway, the good thing is that for a lot of us the enforced isolation doesn’t mean separation from our family – but a hell of a lot more time spent together! So, even if you’re Mum’s already driving you mental from all the extra time spent together – here are five sweet bakes to surprise her with this Mother’s Day. 💛

Cakes and Bakes for Mother's Day - The Cardiff Cwtch - Pineapple Flowers

Pineapple and Coconut Traybake

Quite possibly one of my favourite bakes ever, this Pineapple and Coconut Tray-bake is minimum effort, maximum impact – and tastes lovely too. The pineapple cake looks nothing special when it comes out of the oven, but gets a serious glow-up with a thick layer of creamy, coconut frosting, and yellow flowers made from dried coconut rounds.

I’ve even got a video of me making this cake (and Bungle scoffing half of the pineapple used to make it…) over on my IGTV.

Cakes and Bakes for Mother's Day - The Cardiff Cwtch - Chocolate Brownies Extra Gooey

Perfectly Gooey Chocolate Brownies

Who can resist a plated pyramid of Perfectly Gooey, Chocolate Brownies as big as Duplo Blocks? Not I. There are a tonne of chocolate brownie recipes out there – and I’ve tried a fair few myself – but this is my go-to. If you like your brownie with a slightly molten middle, then this is the one for you and yo momma.

Cakes and Bakes for Mother's Day - The Cardiff Cwtch - Lemon and Rose Drizzle Cake

Lemon and Rose Drizzle Cake

Everyone loves a good lemon drizzle cake; they’re a guaranteed crowd-pleaser and they’re pretty difficult to cock up. This Lemon and Rose Drizzle Cake gets a slight floral pick-me-up from some dried rose petals. The rose takes the slight bite out of the lemon – so if you’re a fan of a drizzle cake on the sweet side rather than the sour side, then this one’s for you.

Cakes and Bakes for Mother's Day - The Cardiff Cwtch - Coffe, Maple and Walnut Cake

Coffee, Maple and Walnut Cake

Yep, that’s a Father’s Day card in the shot – but this Coffee, Maple and Walnut Cake is perfect for Mums too. A hefty glug of maple syrup and some brown sugar gives it a slightly sweeter, vanilla latte kind of taste.

Cakes and Bakes for Mother's Day - The Cardiff Cwtch - Strawberry Picnic Cake

Strawberry Picnic Cake

Another one of my favourite easy bakes – this Strawberry Picnic Traybake divides up perfectly into sweet, snack-sized pink cakes. Perfect to share out between the family with a blob of whipped cream and tea and coffee after a bang-up Mother’s Day Roast. 🙂

Happy Mother’s Day to all the amazing Mums, soon-to-be Mums and should-be Mums out there, but most of all to my lovely mama. Stay safe everyone x

Banana and Caramel Upside Down Cake

Sweet and Sticky and perfect served warm with ice cream…
Sticky Banana Caramel Upside Down Cake - The Cardiff Cwtch

What a wild weekend, right? Hopefully – wherever you’re reading this from – you escaped the worst of storm Dennis (the Menace). Here in Cardiff we’ve experienced the worst flooding in at least forty years. The Taff was the highest that I’ve ever seen it, Bute Park and Pontcanna Fields became a swamp on Sunday morning, and the water slurped so far beyond its normal level that swans were seen strolling down streets in Grangetown. Thankfully my house is on a hill, but other’s haven’t been nearly as lucky. It’s been a bizarre and sad weekend, and one best spent cosying up indoors with a good book and plenty of cake. Good thing I whipped this baby up on Friday!

I feel like bananas are a bit of a divisive fruit. I know people who will absolutely no way – under no circumstances – go anywhere near them, and then there are those who find them… a’peeling (har de har). I absolutely love them; I’ve always got a few banging around in my fruit bowl – and whether they’re soft and freckled, or practically green, they’re hands down the star of this Caramel and Banana Upside Down Cake. With a sticky, sweet and slightly crisp caramel crust on the outside, the cake itself is moist and crumbly and slightly spiced with cinnamon (and rum, if you’re feeling it!). Topped with sliced bananas, you can scoff it cold, or even better, slightly warmed with either cream, ice cream or custard.

…I know what you’re thinking. “Hey Nia, where’s the rest of the cake?” Well, funny story. Whilst the cake itself is very, very easy to make – you can’t rush it out of the tin (no matter how good it smells!). Which is exactly what I did and I ended up with hot caramel all over my kitchen counter. Oops. Do yourself a favour; leave the cake to completely cool in the tin before you turn it out and flip it onto a plate. 😉

Sticky Banana Caramel Upside Down Cake - The Cardiff Cwtch - Cardiff Bloggers

Sticky Banana Upside Down Cake

Ingredients

For the Banana Caramel Topping:

  • 100g caster sugar
  • 50g dark muscovado sugar
  • 90g butter
  • 2 tsp vanilla bean paste
  • 2 large bananas sliced lengthways

For the Cake:

  • 150g self raising flour
  • 125g caster sugar
  • 125g softened butter
  • 2 eggs, whisked
  • 150ml yogurt
  • 1 tsp cinnamon
  • pinch of salt
  • 100ml dark rum (optional)
Sticky Banana Caramel Upside Down Cake - The Cardiff Cwtch - Welsh Bloggers
Method
  1. Set your oven to 170C. Lightly grease a 20cm loose-bottomed cake tin.
  2. To make the caramel, gently heat together the butter, dark muscovado sugar and caster sugar (don’t stir yet!) until melted and combined. Stir in the vanilla bean paste. Pour a little into the bottom of your cake tin, then arrange the bananas (sliced side down) on top. Pour in the rest of the caramel.
  3. To make the cake, cream together the butter and sugar, then stir in the whisked eggs. Sift together the flour, salt and cinnamon, then pour it into the bowl and mix with the butter and sugar. Finally stir in the yogurt (and rum).
  4. Pour the cake batter into the tin on top of the caramel and bananas, then bake for 50 minutes (or until an inserted skewer comes out clean).
  5. Important bit! Lightly run a knife around the edge of the cake, and then leave the cake in the tin to cool (if you release it from the tin at this point then the whole thing will collapse and spew molten caramel EVERYWHERE… Speaking from experience!).
  6. Once the cake has completely cooled, turn it out onto a plate with the bananas and caramel facing up. Serve with cream, custard (or ice cream!).
Sticky Banana Caramel Upside Down Cake - The Cardiff Cwtch - Cardiff Food Blogger

Have a great week! 🍌🍌🍌

Spaghetti with Fried Tomato and Mozzarella Balls

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I’m a pasta FIEND, but I hardly ever get to make it at home because Sunny’s not a fan (I know, what the hell did I marry???).  My absolute favourite pasta dish is Spaghetti Pomodoro, which most people would label the most boring thing on the menu – but you know what?  I love that it’s simple.  It’s pasta in its purest form and throws the focus on the quality and flavour of each ingredient.  Sweet tomato sauce, spaghetti, fresh basil and mozzarella (…the best bit!).  I love it!  It’s my go to whenever I’ve got a craving for some fresh pasta.

Last week, Sunny was away with work which meant I had a couple of days to get my pasta fix in.  I saw the idea for these fried tomato and mozzarella balls on Pinterest and just had to give them a go and see if they could level up my basic pomodoro.  I mean, deep fried mozzarella, amiright?  Yuuuuuuuuum.

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Spaghetti with Fried Tomato and Mozzarella Balls (serves 2)

Ingredients

For the balls:

  • 125g of Mozzarella Pearls
  • 220g of Cherry Tomatoes (I used about 20 piccalo tomatoes)
  • 1 egg, whisked
  • plain flour
  • 100g breadcrumbs seasoned with salt and pepper
  • Vegetable Oil
  • Kebab Skewer

For the sauce:

  • 1 tbsp Olive Oil
  • 200ml of Tomato Passata
  • 1 clove of Garlic, minced
  • Tomato Pits, salted
  • Fresh Chopped Basil
  • 1 tsp of Maple Syrup

To serve:

  • Chopped Basil
  • Enough Spaghetti for 2
  • (More cheese, if you’re a total glutton like me 😉 )
  1. Cut the tomatoes in half and scoop out the pits (set them aside, they’re going to go into the sauce later!).  Fill each tomato with a mozzarella pearl and then set them aside.
  2. Heat up the vegetable oil in a deep saucepan (you’ll know it’s ready for frying when you can drop a small bit of bread into it and see it fizzle).  Batter up!  Create a bit of an assembly line with the whisked egg, flour and breadcrumbs in separate bowls.  Take one of your filled tomatoes and skewer it with one of the kebab skewers (it’ll keep everything together for the next step).  First, coat it with a little flour, then dunk it into the whisked egg, and finally coat it with breadcrumbs.  Deep fry each ball until golden brown, removing each one from the skewer as you go along.
  3. To make the sauce, heat up your olive oil in a saucepan on a medium heat.  Fry the garlic for a minute (careful not to burn it!) and then pour in both the tomato passata, pits and fresh basil. Pour in 1 tsp of Maple Syrup – sounds ridiculous, right?  But trust me, it’ll take away the acidic taste from the tomatoes. 
  4. Simmer for twenty minutes, then season and serve with the fried tomato, fresh basil, mozzarella balls and spaghetti.

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Have a magnifique week! 😉

Easy Korean Dak-galbi

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I’d never heard of Dak-Galbi until I stumbled across a recipe for it over on Pinterest (…honestly, where did I go to hunt down new recipes before Pinterest came along? Books?) – but as soon as I saw it I knew I wanted to add it to my takeaway dupes repertoire.  It’s a stir fry of spicy chicken and sweet potato and is basically Korean Pub Food; you’ll usually find it served up and sizzling with alcohol.  The marinade is sweet and spicy – thanks to the Gochujang Chilli Paste and Honey – and pairs perfectly with the sweet potato chunks.

I’m pretty sure most Koreans would cry sacrilege at my take on Dak-galbi.  I mean, it’s pretty much just the bare bones of the real deal because you just can’t get a lot of Korean ingredients in your average British supermarket – in fact, I’d be surprised if you found any at all!  The one essential ingredient – and pretty much the base ingredient for any Korean cooking – I had to order off of Amazon.  But as for tteok and perilla leaves?  Forget it.  Still, my stripped back version makes for a tasty, spicy and colourful midweek stir fry and – aside from marinating time – goes from wok to table in under 20 minutes.  Noice!  🙂

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Easy Dak-galbi (serves 2)

Ingredients

  • 3 tsbp soy sauce
  • 3 tbsp gochujang paste (I *think* Waitrose stock it, but if not check amazon!)
  • 3 tbsp runny honey
  • 3 tbsp rice wine
  • 2 tbsp sesame oil
  • 1 tbsp curry powder
  • 1 sweet potato, diced
  • 4 spring onions, sliced
  • shredded red cabbage
  • grated carrot
  • 1 yellow bell pepper, sliced
  • 2 chicken breasts, diced
  • 1 tsp chilli flakes
  1. First things first, make the marinade.  In a small bowl, mix together the soy sauce, gochujang paste, honey, rice wine, curry powder and half of the sesame oil.  Stir until smooth.  Pour in the chicken and stir until it’s thoroughly coated in the marinade – then leave it to rest for at least one hour.
  2. Get your wok smoking hot and pour in the rest of the sesame oil.  Turn down the heat and chuck in the chicken (hold back the marinade) along with the sweet potato.  Cook for ten minutes until the sweet potato has softened and the chicken is mostly cooked; make sure you keep stirring otherwise the honey in the marinade might scorch.
  3. Next throw in the stir fry vegetables – the spring onions, cabbage, carrot and pepper – as well as the remaining marinade and chilli flakes.  Stir fry for five minutes, then serve up with some egg fried rice! 🙂

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Happy four day week! 😉  Oh, and hey – if there’s a takeaway favourite of yours that you’d like to see me take on and come up with an easy to follow recipe for then just let me know in the comments!

Feeling Blue-Berry Muffins

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Oh hey, would you look at that, Monday swung back around.  *eyeroll*  Although actually, I’m kind of relieved.  It’s been a busy couple of weeks in the Cwtch household; Sunny’s been travelling non-stop with his work, I’ve pretty much been chained to the computer and then last Friday, Bungle went into the vets for an “operation” – if y’know what I mean – which meant a whole weekend of staying in and keeping his head out of his crotch.  Fun times!  So, needless to say, we’ve been kind of running on empty – as have a lot of people I’ve spoken to.  It’s funny; it seems like the crossover between March and April’s been a little manic for everyone.

I had one of those blue days last week where everything just got on top of me and I needed to take ten.  Usually when that happens I like to do a little baking to de-stress, but I wasn’t in the mood to do anything too complicated.  Sometimes, it’s nice to go back to the basics and bake something easy but satisfying.  Turns out we had a whole punnet of blueberries sitting in the fridge (they were supposed to be for porridge, but it had been Frosties kinda week…) and so I thought I’d whip up some Blueberry Muffins to see me through the rest of the week!  They’re stupidly simple and adapted from a recipe I found on the Red Magazine website just before Christmas – except that my batch have a little cinnamon and some extra crunch with the added granola and demerara sugar topping.  Yum!

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Feeling Blue-Berry Muffins (makes 12)

Ingredients

  • 100g caster sugar
  • 150g butter (room temperature)
  • 1/2 tsp cinnamon
  • 2 eggs
  • pinch of salt
  • 250g self raising flour
  • 100ml milk
  • 200g blueberries
  • 50g granola (click here for my recipe)
  • 50g demerara sugar
  1. Set your oven to 180°C and line a muffin tray with lightly greased cases (I like to use the 1 calorie spray because it makes things easier 😉 ).
  2. In a mixing bowl, cream together your butter and caster sugar – then beat in the eggs until the mix is nice and fluffy.
  3. Next, gently fold in the flour little by little – alternating with the milk.  Finally, stir in the blueberries (I like my muffins gooey and full of fruit, so I used a loooooot of blueberries, but feel free to dial it back a little if that’s not your jam), cinnamon and salt.
  4. Spoon the mixture into your muffin cases, then sprinkle each one with a generous helping of granola and demerara sugar.  Bake for 20 minutes.

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Have a great week! 🙂