If your office or school is anything like the Jeans for Genes Day office, delicious cakes and other tasty treats never last long!
That’s why we suggest celebrating Jeans for Genes Day by organising a blue themed feast. You could even make this into a fundraising event by charging a small fee for each dish! This is a great way to get everyone together and raise some wonderful donations.
Here are a few recipes we will be trying on this year’s Jeans for Genes Day.
Blue Cheese Dip and Bacon Dust
- 2 strips of thick bacon (2 oz.) chopped $
- 1/4 cup Greek-style yogurt $
- 1/4 cup crumbled gorgonzola cheese $
- 1 teaspoon chopped fresh rosemary, divided
- 1/4 teaspoon black pepper $
- 20 leaves of endive (from about 3 heads)
Cook bacon in a frying pan (not nonstick) over high heat until crisp, about 4 minutes. Drain on a paper towel. Pulse in a food processor to make fine crumbs and put in a serving bowl. Now mix together yogurt, cheese, 1/2 tsp. rosemary, and pepper in another serving bowl. Sprinkle with remaining 1/2 tsp. rosemary. Serve with crisps for good dipping action!
We absolutely adore this recipe by Hugh Fearnley-Whittingstall; cheesetastic!
Blue cheese gougères
Makes about 45.
- 250ml milk
- 125g unsalted butter
- 1 tsp salt
- A few grinds of black pepper
- A few grinds of nutmeg
- 100g plain flour
- 4 eggs
- 80g crumbled harbourne blue or Dorset blue vinney
- 20g grated hard goat’s cheese or parmesan, for sprinkling over the top
- 1 egg beaten with 1 tsp water, for glazing
Preheat the oven to 220C/425F/gas mark 7. Line two baking sheets with parchment. In a saucepan, heat the milk, butter, salt, pepper and nutmeg over medium heat until the butter has melted and bubbles appear around the edge of the pan. Beat in the flour with a wooden spoon – the moment the mixture comes together into a smooth dough and starts to pull away from the sides of the pan, stop beating. Tip into a food processor, add the eggs and cheeses, and pulse until smooth, thick and shiny.
Spoon into a piping bag fitted with a large, round tip (or use a plastic bag with the corner snipped off; or just mould it with two spoons). Pipe mounds about the size of a walnut on to the baking sheets. Dampen your finger with water and lightly press down the tip of each mound. Brush lightly with egg wash and sprinkle with hard goat’s cheese.
Bake for 12-15 minutes, until golden, and serve at once. To make them ahead of time, cool the cooked gougères, then freeze. Defrost and warm through for five minutes at 200C/400F/gas mark 6 before serving. Though they will still be delicious, these won’t be quite as melt-in-the-mouth light as they are when fresh out of the oven.
Everyone needs a bit of sweetness in their life so check out these deserts; yum!
For the pastry
- 600 g plain flour
- 240 g icing sugar
- 250 g chilled butter, cubed
- 120-200 ml water
- 1 egg, beaten
- 1 tsp cinnamon
- 1 tsp caster sugar
For the filling
- 750 g blueberries, fresh or frozen
- 170 g caster sugar
- 40 g corn flour or arrowroot
- 1 lemon, juice and zest
- vanilla ice cream, to serve
For the pastry: sift together the flour and icing sugar into a large mixing bowl. Crumble in the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
Mix in enough water until the dough comes together to form a dough (you may not need all of the water). Shape the pastry into a ball, wrap in cling film and chill in the fridge for one hour.
Preheat the oven to 170C/150C fan/gas 3.
Roll out two-thirds of the dough on a floured work surface to line a 24cm pie tin. Roll out the remaining pastry and cut into 1cm thick strips long enough to cover the pie dish from end to end.
For the filling: mix the blueberries, caster sugar, corn flour, lemon juice and lemon zest in a bowl, crushing the berries slightly, until well combined into a thick paste.
Line the pie dish with the pastry, then fill with the blueberry mixture. Lay the strips of remaining pastry over the filling to create a lattice effect, pressing the edges down to seal.
Brush the top of the pie with the beaten egg yolk and dust over the cinnamon and icing sugar. Bake for 35 minutes, or until the pastry is golden-brown and crisp and the filling is piping hot.
Serve the pie in slices with scoops of vanilla ice cream.
Blue Velvet Cakes
FOR THE CAKE:
- 8 oz Sugar
- 8 oz Butter, Room Temperature
- 2 whole Eggs
- 1-½ Tablespoon Liquid Blue Food Coloring
- 1 Tablespoon Cocoa Powder
- 1 drop Violet Gel Food Coloring (optional)
- 8.5 oz Cake Flour
- 1 teaspoon Salt
- 4 oz Buttermilk
- 1 teaspoon Vanilla Extract
- ½ teaspoons Baking Soda
- 1 Tablespoon White Vinegar
FOR THE ICING:
- 1 pound Cream Cheese, Softened
- 8 oz Butter, Softened
- 1 teaspoon Vanilla Extract
- 8 oz Icing Sugar
Preheat oven to 350 degrees F. Prepare cupcake pan(s) with paper liners.
In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food colouring together to form a paste, and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into cupcake papers. Batter will be thick! Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before icing.
For the icing using a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Ice the cupcakes with a butter knife or pipe it on with a big star tip.