After an exchange with a friend on facebook yesterday I find the recipe she referred to in my Belinda Jeffery baking cook book we both have - Blackbottomed Cupcakes. After a morning at oil painting class I returned home to a late lunch and a 2 hour multi-tasked cooking session - what a whirlwind. Got my lovely haricot bean soup flavoured with onion stuck with cloves, carrots, garlic and a chunk of smokey bacon on to cook, Moira's slow cooked tomato ragu on and then I began those blackbottomed cakes. Mercy me - there I was reading away thinking great no eggs, no butter so, low fat - uh oh - had to rush out to buy the 250g cream cheese and dark chocolate to make the cheesecake top! Finally I got cumquats on to soak ready to make a few jars of marmalade tomorrow.
The soup is now ready to blend, the bacon removed, chopped and fried, later added as a garnish. The blended soup is passed through a sieve creating a silken texture mixed with some cream. A garlicky parsely butter adds a great kick swirled through the re-heated soup just before serving along with a generous sprinkle of the fried bacon crumbs. Lovely.
Looking forward to those cupcakes for dessert.
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