Tag Archives: bundt

What to do when you can’t do anything… 

You know those terrible memes on facebook “change your status for an hour to prove how much you care about x symptom / illness”? I feel like those are speaking directly to me at the moment. And it’s weird, I’m mostly a positive person with a healthy level of cynicism (general levels of written snark not withstanding)  and don’t find that I need a meme to speak to me but recently those ones about mental health “change your status, check on a friend blah blah blah” have hit a nerve because 2017 hasn’t been the glittering sparkly joy filled year I wanted it to be. And I’ve learned that even if you think you’ve hit rock bottom, there’s still further you can go. So I’ve been struggling with just shaking it off and smiling through it of late. But anyway. I’m not here to depress you with tales of mental anguish and woe. If you want to hear those, do give me a call, they’re best told though tears and snot. The one thing that’s made me feel better about myself over the last few months has been baking. Which is often the case, but with more time on my hands, I’m trying out recipes that previously terrified me. Like puff pastry. 

I love pastry in all its many forms. I love croissants, I love pies, I love pasties, I love it all. But I bloody hate making puff pastry and I really haven’t found a shop bought variety I like. So I stick to things that work with short crust pastry (pies) and have never attempted my own puff. Recently I’ve been spending a lot of time dreaming of Dominique Ansel. Not the man himself, but specifically the DKA. Now a DKA is a kouign amman which is basically (my research told me) sweetened enriched puff. So I thought to myself one cold morning, when I wanted a sweet treat but didn’t want to leave the warm house, why not give them a go? So I did. And sure, there’s no uniformity in the shape and size of them, and they’re obviously not as delicious as the DKA but not bad for a first attempt and has now inspired me to try out making pain au chocolat. 

Similarly, I have been avoiding bundt tins since the great spiced cranberry cake sticking to the tin debacle, but I’ve recently turned out two good bundt cakes, so I’m hoping my fear of them has passed.

 I think whilst I wait for this bout of sad to pass, I’m going to spend some time in my kitchen, confronting fears that can be overcome by practice and hope that those other fears, the ones that keep you up at night and keep you feeling small and insignificant, will in turn be something that will too be overcome. And in the meantime, when I’m back at my desk, I’ll share a few of my top tips for overcoming kitchen based fears.

An addendum on International Women’s Day – thank you to those wonderful women who have been checking up on me and trying to keep me from completely falling apart over the last few weeks. We’d be nowhere without other women, they build us up when the world tries to break us down. 

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Festive sweet treats round up

As much as I love the festive season, I do sigh with relief come January at the fact that I no longer have to make sure my fridge is stocked with just enough goodies to pull together a last minute treat for random drop ins. And let’s be honest, how often do you have random drop ins over the festive period? Modern life (and middle age) has made us all planners, dates are booked in months in advance and if you’re anything like me, you’ll have planned a menu weeks ahead of “impromptu” visits.

So yeah, it’s just an excuse to buy gigantic tubs of Quality Street or Celebrations. And cheese. A shit load (official collective noun) of cheese.

Last Christmas we hosted mine and the husband’s immediate families at our house. It was brilliant to host them all for the first time in our new home and we properly felt like grown ups. Given our 1970s monstrosity of a kitchen + the utterly awful oven, I decided against a traditional roast and instead went with a Moroccan spiced, slow roast lamb with bejewelled cous cous and a seasonal (read: root) vegetable tagine. And then I did a dessert table of random bits for people to choose from – chocolate brownies, meringues, raspberry coulis, hokey pokey. None of the desserts came out as well as I wanted it to, but looked pretty. Maybe a case of too much showing off?

This year, we decided to allow our families to feed us (generous to a fault, that’s us), which meant that we had three Christmases with my husband’s lot, and Christmas day with my sister.

However, we did entertain a few times over the break (with one meal mostly being a repeat of Christmas 2013) and I did make a lot of desserts to gift and help out the hostesses. Of course, I forgot to take pics, because I’m a fool and I’d eaten so much chocolate by Christmas day that I’m pretty sure my brain was 83% cocoa.

So here are some of my festive sweet treat highlights:

Cranberry spiced bundt cake

This was made in order to use up leftover fresh cranberries and show off a bit with a bundt cake taken to a party. However, I didn’t grease the pan properly so rather than being a ‘wow’ cake, I had to slice up the bit I managed to salvage (that wasn’t stuck in the tin as you can see from the photo below). I’ll do this again before cranberries are taken off shelves and share the recipe, totally worth it and probably easy enough to repeat with whatever fruit you have in the house (in berry form).

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Lemon Meringue Pie.

Liked this so much, I made it twice. In a week. The recipe is Dan Lepard’s from the Guardian and in my opinion, pretty much fool proof. It’s always been one of my favourite puddings and I reckon I’ll make this a few more times before 2015 is out.

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I used the same pie base for a chocolate mousse cake after being inspired by the chocolate tart at Newman Street Tavern. Man, that was amazing. I have no pictures for my version though, but I’d say that the NST chocolate tart is one of the best I’ve ever had. As was the pork crackling. In fact, if you’re in London, it’s a great place for a Sunday lunch.

On new year’s day, wanting to clear some space in my fridge, I made my first ever attempt at a berry clafoutis. Again to use up fruit that was about to go off. Whilst it was delicious hot out of the oven, I think my fruit to batter ratio was off, so a little bit bitterer than I would have liked (I blame the cranberries entirely). Custard sorted that right out though. However, it was even better when sliced and then pan fried in butter and brown sugar for brunch the next day. It’s basically pancakes and fruit, right?

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Finally, an amazing recipe from the lovely Edd Kimber (aka theboywhobakes) for salted caramel truffles that I gifted at a family new year party. So. Good. I’m surprised I managed to make any, the truffle mix is delicious and I definitely didn’t eat 14 spoonfuls out of the bowl before it had cooled. No sir. That’d be totally gluttonous, right?

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Thanks for a lovely time Christmas 2014, see you again next year.