As I have previously mentioned ‘Running Buddy 1’ has a big birthday coming up this month and although she’s having a big party doesn’t want presents, she wants donations to Help for Heroes charity. That’s all very lovely and no problem. By coincidence Google Alerts had alerted me to a cake bake fortnight that Help the Heroes are currently promoting this month, and then, as if fate really is starting to take a hand, a member of my family has just been posted on active service as he belongs to the TA.
Well that’s it then.
The Cutest Cakes and friends presents :
As you can see I am lacking in the poster creation department. Eye-catching and informative is all I am going for. This is just the online blog/fb poster, the actual one courtesy of H4H is here but is a pdf file so a little bit faffy.
Running buddy 2 and I are pulling this together with the help of friends to supply the cakes to eat and a very talented cake maker who will bring delicious cakes to buy and take home. Another stall will be offering the most gorgeous digital printed découpage style cards and I’m supplying two decorated cakes to raffle. There could be more in fact, one friend has an online vintage clothing company and she may be free to attend and finally I am hoping a jewellery maker will be present. We thought we might promote a vintage theme as Spring will have definitely sprung, and we will receive bunting (always good for a vintage feel) in our fund-raising pack. So if you are in area, PLEASE drop by and bring your friends.
On the subject of cakes to eat, obviously cupcakes, sponges, muffins and tray bakes are staple choices at an event like this.
However as Easter will be round the corner I think I shall take along Baklava. If you were paying attention last week you will remember that I promised to reveal how to use up leftover filo pastry from the Filo Fish Pie. I spent some time on Crete during the Greek’s Easter celebrations about 20 years ago and subsequently Easter and Greek cooking seem to be entwined in my psyche. I may need to take along forks to eat these confections with as they drip with a rose-water perfumed nectar however the calorie count should be lower than normal as there is far less filo pastry involved. I must credit Nigella for the basics upon which the following is based:
So, you will need about 4 sheets of filo pastry for this, 200g shelled pistachio nuts, 60g butter, 150ml water, 250g sugar, ½ tsp rose-water, ½ tsp orange flower water (optional), squeeze of lemon juice and a 9″ square roasting/brownie tin. First off, and an hour or so before making the Baklava, make the syrup: put the sugar, water and a squeeze of lemon juice into a saucepan, bring to the boil and boil for 5 minutes. Remove from the heat, add the rosewater and orange flower water if using and cool in a jug.
Preheat the oven to 180°C/Fan 165°C. Pour the nuts into a minichopper and whizz up so you have a mixture of finely through to roughly chopped (or you could chop by hand). Melt the butter and dig out the pastry brush again. Brush the roasting tin with butter. Unroll the filo pastry sheets which will be rectangular and cut them in half, if you are using Jus Rol the sheets cut in half should line the tin perfectly. So, lay a half in the tin, brush with butter, lay the other half and brush with butter again, repeat twice more so that’s 4 layers all together. Pour the chopped nuts over and spread evenly over the pastry, and continue with the remaining 4 layers of pastry from 2 more sheets. You can cut the pastry into triangles at this point, but I did it once cooked. Bake for 20-25 minutes or so, golden brown pastry is what we are after. As soon as it’s out of the oven pour over half the syrup, let it soak in for a few minutes and pour over the rest.
So you have all the elements of Baklava but not all the pastry. Yummy. See you on the 30th. ♥