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and the winner is…

21 August 2010 by Dominic Franks

… not me…

… little known fact:  The woman from the WI has a handbook that tells her exactly what size, shape, texture and taste to look for…. I need me one of them handbooks… she turned up to our little village hall with a tape-measure!…

Tina pretty much swept the board on the baking front… as for me, well, what can I say?

Oh and the Red Velvet Cupcakes and the chocolate cake didn’t even get classed… I think the East Midlands isn’t quite ready for Red Velvet… although the cupcakes did go for the record amount of £5.50 in the auction!… bless you Elaine x

I’ll write up more tomorrow with pictures, when I sober up, but let’s just say that much fun was had by all and it’s the taking part that counts not the winning… yeah whatever…

… roll on 2011

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Previous Post: « The Aby Village Show – part 3
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Comments

  1. Magic Cochin says

    21 August 2010 at 6:10 pm

    I knew that shortbread was a winner as soon as I saw it!

    Well done!

    Celia

  2. The kitchen princess diaries says

    21 August 2010 at 6:17 pm

    Congratulations on your wins. Not surprised the shortbread won it looked amazing.

  3. Brownieville Girl says

    21 August 2010 at 6:44 pm

    I feel vicariously proud!!!!

    Congratulations :-}

  4. silverpebble says

    21 August 2010 at 10:10 pm

    The shortbread was too beautiful not to win. Hurray!

  5. Emmalene says

    22 August 2010 at 7:17 am

    You did really well- congratulations. And third prize for the bread when you only made your first loaf a few months ago is pretty good going! Hope you're celebrating today??

  6. Dom at Belleau Kitchen says

    22 August 2010 at 1:04 pm

    thanks for all your kind comments and support guys… was a fab day!

  7. Helen T says

    22 August 2010 at 2:32 pm

    It's our village show in a couple of weeks time, and have discovered much the same: if you veer from the WI tradition then you may as well as not have entered! Am practising a very traditional lemon drizzle and measuring my tins. Well done on your win though, and on the fundraising glory of the cupcakes!

  8. Рафаэлла says

    22 August 2010 at 6:38 pm

    My congratulations!!!! @—)))—>

  9. Ocean Breezes and Country Sneezes says

    22 August 2010 at 6:50 pm

    Wow, 1st, 2nd, and 3rd prizes! What a day for you! I've never entered a cooking/baking contest . . . maybe I will with my nana's maple walnut cake! I enjoyed my visit and will stop by again!

    http://oceanbreezesandcountrysneezes.blogspot.com/

  10. Choclette says

    22 August 2010 at 7:44 pm

    Hah! After all that it was your shortbread that got your your first – well I'm not surprised. Well Done. And if you had won all hands down, you'd have nothing to look forward to next year – so they say anyway.

  11. Phil Lowe says

    23 August 2010 at 4:14 pm

    Hey Dom, really well done mate. Those WI ladies can be fierce in their judging. Proud of you.

    PS: like the kitchen header.

  12. Dom at Belleau Kitchen says

    23 August 2010 at 4:17 pm

    thanks Phil… also turns out that the mother of the lady who won nearly all the cookery prizes, cooked the judges lunch!…. make of that what you will…

  13. Susan @ The Spice Garden says

    24 August 2010 at 11:35 am

    Hey now! That shortbread looked a winner to me! And the cottage loaf, too! I would love for you to do a post on making that large shortbread. I saw a shortbread mold in a shop the other day, but was intimidated to make one that large … there must be a trick to getting it cooked uniformly, shaped so it doesn't rise more in one spot and less in another, etc … do tell, Dom!

  14. Merlotti says

    27 August 2010 at 9:54 am

    Briliant! I love the idea of village shows! We found one this year, and decided which categories we were going to enter next year! Your entries look fantastic – well done!

  15. Liz says

    29 August 2010 at 3:50 pm

    Just catching up Dom on posts whilst I was away – and have to comment on Aby. My Dad's grandmother was called Jane Abey and I've managed to track her back to a William Aby who was born in Wrawby in about 1700. But the Aby family came originally from guess where? – Aby! which probably means I'm related to at least someone who still lives there….(hopefully not the WI lady)
    Anyway congratulations – how brave of you ! We'll have a scone bake off one of these days..

  16. Dom at Belleau Kitchen says

    29 August 2010 at 4:08 pm

    Wow Liz, that's so cool… I don't think there are any 'Aby's' left in Aby any more… but they all must have been descended from Vikings! There are a lot of 'by' endings around here, which in Danish means 'homestead' fab… I love a bit of local history!

  17. freerangegirl says

    2 September 2010 at 7:46 pm

    Congratulations Dom, breaking into the winners circle at village shows is no easy feat – well done you!!!

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My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Still slightly obsessed with these cakewiches which are basically cakes made into sandwiches and all topped off with the ultimate finishing touch - a beautiful Guylian SeaShell. 

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Apricot & Strawberry Frangipani Pudding (recipe be Apricot & Strawberry Frangipani Pudding (recipe below)

This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

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Potato Kugel Traybake with Poached Eggs and Mushro Potato Kugel Traybake with Poached Eggs and Mushrooms

Is there anything more ‘Sunday Brunch’ than a crispy rosti with a delicately fragile poached egg on top? This Traybake rosti is a twist on a Jewish potato cake made with potatoes, carrots and onion. It’s amazing and really does make the perfect brunch. 

What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

Once it’s steadily hot with no bubbles lower the eggs into the hot water and leave them alone at this exact heat.  They should take about 5 minutes to become perfect with soft yolks but feel free to go until you like them.

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