Name: Jenny

Posts by Jenny:

    Favourite Places: Margate

    January 31st, 2016

    This year I am fortunate enough to be doing a little travelling so I thought it would be fun to start a monthly series documenting some of the best things to do. Starting it off is my home town of Margate, a small seaside town on the Kentish coast. Over the last few years with the building of the art gallery the Turner Contemporary and last summer’s re-opening of the fairground Dreamland, Margate has been reinventing itself from derelict 50s summer holiday destination to a beachside escape only and hour and half from London.

    Eat // Greedy Cow Deli A charming cafe in the centre of Margate’s old town, famous for its pulled pork which had always been sold out in previous visits but we finally got to try after timing our meal with the beginning of the lunch service. The pork was soft and moist, falling apart with every mouthful, and the coleslaw that came with it had the surprising addition of apple which leant a sweet note to the slightly bitter cabbage. I chose the grilled cheese made with their signature blend of cheeses. It was absolutely delicious, if not slightly oily for my liking. I stole Dan’s tangy sliced pickles to offset the grease which was the perfect side.

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    Drink // Lighthouse Bar Positioned at the end of the harbour wall, this bar is best visited in the summer when you can enjoy a cheap pint of good quality German beer in their outdoor seating area. Whilst the vintage wood burning stove offers some respite from the January cold, the ineffective chimney causes the bar to be filled with smoke. Its offering of locally produced bar snacks, great drink selection and unbeatable location make it one of the best places to stop for a quick drink.

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    Go Out // Walk Along The Coast You can’t visit the seaside without spending at least a little time gazing out over the water. I always take the opportunity to borrow my parents’ ridiculous dog and get a little exercise chasing him up and down the sea wall. Walk a little further round the coast and you come across the now abandoned lido. Once a seawater-filled swimming pool, where my mother amongst many other children learnt to swim, it is now boarded off and only visited by the odd hipster or two. Marvel at the white cliffs that line the coast, and maybe, if the weather is right, enjoy the feeling of warm sand between your toes.

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    Stay In // The Turner Contemporary When the Turner Contemporary was first proposed it promised to renew Margate as a holiday destination for those wanting to escape the city. I am rather fond of the much hated building. Its jagged roof resemble the yacht sails that fill sea throughout the summer and the grey blue panels subtly change to match the sky. The little gallery has been host to some big names. Tracey Emin, a Margate girl herself exhibited early on, but it has also shown work by Grayson Perry and even Leonardo Da Vinci. Later this year it will be showing work by its namesake JMW Turner who loved Margate so much that he based more than 100 of his paintings on the small coastal town.

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    Shop // Scotts Judging by the number expensive haircuts and designer shoes I saw in the unusually busy gem, this vintage store has been discovered by half of east London. A salvage yard and warehouse on the back roads in the heart of Margate is home to innumerable treasures with handwritten price tags, where you can find solid wood church pews, antique silverware and slightly stale linens all under one roof. Half of my styling props have been bought after afternoons sifting through stacks of plates in one of the musty back rooms. Climb up a rickety stairway and the attic is filled with classic wooden furniture stacked haphazardly towards the rafters.

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    One Year Ago: Seriously Seedy Bread
    Two Years Ago: Peanut Butter and Jam Sandwich Cake
    Two Years Ago: Tuscan Bean Soup
    Three Years Ago: Bread Sticks

    If you liked my blog, you can also find me on:

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    Sourdough Bread and Butter with Anchovies and Radishes

    January 20th, 2016

    I am so fortunate to live in a truly amazing corner of one of the best cities in the world.  Hackney has an incredible food scene with new pop-up restaurants, cafes and bars opening every day.  But better than that, its collection of local producers and shops is unparalleled.

    sourdough 4 blogLast Saturday morning after Dan had finished running some errands and I had gone to the gym, we stopped off at a few of my favourite shops to pick up a few simple items for lunch.  Inspired by Rachel Rody’s beautiful book Five Quarters I had my heart set on fresh bread and butter with anchovies and radishes.  We stopped at Spence Bakery for a sourdough loaf, which is so good I’m a little wary of trying to make it myself at home as they have got it down to an art.

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    This may be the most perfect combination of four ingredients I have ever eaten.  The bread and butter was so delicious that it could almost have been a meal on its own, still fresh and light from the morning’s bake. The saltiness of the anchovies was cut by the peppery freshness of the radishes.  In a flashy world of bigger and better, crazed diets and food trends, it was refreshing to enjoy something simple and humble, but utterly delicious

    One Year Ago: Gluten Free Blueberry Muffins
    Two Years Ago: Peanut Butter and Jam Sandwich Cake
    Two Years Ago: Cake Balls
    Three Years Ago: Lemon Meringue Cupcakes

    If you liked my blog, you can also find me on:

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    Recipe: Chocolate Orange Brownies

    January 13th, 2016

    I boldly claimed last week that I was going to try and cut back on sugar this year. Thirteen days in I can honestly say I have failed spectacularly. These brownies were an attempt to shift some of the excess pile of leftover Christmas sweets out of my house in the form of a quick dessert for a dinner party.

    The dark brown sugar makes the brownies rich which is cut by the hint of orange. It may feel like you are underbaking them, as they come out of the oven still slightly soft but that is what makes them fudgey and sticky.

    Maybe next week I will do better with my no sugar resolution. Here’s hoping!

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    One Year Ago: Pandan Madeleines
    Two Years Ago: Clementine Cake inspired by The Secret Life of Walter Mitty
    Three Years Ago: Asparagus Soup
    FourYears Ago: Lemon Meringue Cupcakes

    If you liked my blog, you can also find me on:

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    Recipe: Chocolate Orange Brownies

    makes 6-8 recipe by Jennifer Brown

    Ingredients

    35g cocoa

    85g unsalted butter

    1 tbsp fresh orange juice

    zest of ½ a large orange (like a navel)

    100g dark soft brown sugar

    1 large egg

    1 tsp vanilla extract

    90g plain flour

    ¼ tsp baking powder

    60g Terry’s Chocolate Orange or other orange flavoured chocolate, roughly chopped

    ¼ tsp flaked sea salt

    Instructions

    1. Preheat the oven to 170C fan, and grease and line a small tin, mine was a pyrex one measuring 13cm by 18cm.
    2. In a small pan over a low heat melt the butter. Whisk in the cocoa powder - you may need to sieve it first to remove any lumps. When smooth stir through the orange juice.
    3. In a bowl whisk together the egg, vanilla and sugar until slightly frothy. Pour in the chocolate mixture and whisk.
    4. Using a wooden spoon stir through the flour, baking powder and half the chopped chocolate. You don’t want to over stir here, just mix enough to just combine the batter, so all the flour is mixed in.
    5. Pour into your lined tray and flatten out with the back of a spoon. Scatter the rest of the chocolate over the top, and press each piece down lightly so it’s firmly stuck in the batter.
    6. From a height sprinkle over the sea salt, crushing it between your thumb and finger as you do it so you don’t end up with any large flakes.
    7. Place in the oven for 17 minutes. It is ready when the top is firm, but an inserted skewer still comes out covered in batter.
    8. Allow to cool before you slice.
    http://www.bake-online.co.uk/2016/01/13/recipe-chocolate-orange-brownies/

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    Recipe: Super Nutty Granola

    January 6th, 2016

    Happy New Year! I usually take this opportunity to share a few of my New Year’s resolutions (or like in 2014, New Year’s intentions) but as I have yet to fully form them I will save that for another day. The only resolution I have decided on is to eat less sugar and I am 6 for 6 failing that one.

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    In most years you can see a general trend of resolutions across the internet. Last year it was to improve photography skills, this year I have read so many posts about wanting to improve and increase happiness. I think I am a relatively happy person, but I do suffer from quite bad anxiety, which is something I want to work on reducing this year. I have read so many self-help articles over the years and I am so bad at actually implementing them; the worst part being that they are simple, healthy habits that I should already be embodying! The two that I really need to work on this year are to do more (any) aerobic exercise and to try and keep my blood-sugar levels even.

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    Which is where this granola comes in. I am not a huge lover of breakfast foods. Brunch yes with it’s pancakes and various fried meats, but breakfast has never been something I leapt out of bed for. Which is why I have finally jumped on the homemade granola bandwagon. I can’t believe it’s taken me this long to make it! It’s full of crunchy protein packed nuts and seeds, slow energy release oats and a little sweetness from maple syrup. The coconut oil is subtle and not overpowering and the lack of sugar stops it from being cloyingly sweet. You can add dried fruit after it comes out of the oven if you wish but as I don’t like them I’ve left them out.

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    One Year Ago: Speculaas Banana Bread
    Two Years Ago: London Particular
    Three Years Ago: White Bread Loaf
    Four Years Ago: Spiced Nutella Madeleines

    If you liked my blog, you can also find me on:

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    Super Nutty Granola

    recipe by Jennifer Brown makes around 3 0.5l jars

    Ingredients

    300g (3 cups) porridge oats

    120g (1 cup) pecans

    130g (1 cup) almonds

    50g (½ cup) pumpkin seeds

    45g (½ cup) sesame seeds

    20g (2 tbsp) poppy seeds

    20g (2 tbsp) chia seeds

    20g (2 tbsp) ground flax seed

    3g (½ tsp) flaked salt

    3 tbsp maple syrup

    3 tbsp melted coconut oil

    1 tsp vanilla extract

    1 tsp cinnamon

    Instructions

    1. Preheat the oven to 180C fan and line two baking trays with unbleached parchment paper.
    2. In a large bowl mix together the oats, nuts, seeds and salt.
    3. In a smaller bowl mix together the maple syrup, coconut oil, cinnamon and vanilla until well combined.
    4. Pour the wet ingredients into the dry and stir together with a wooden spoon for about a minute - you want to make sure that the syrup/oil mixture is well distributed.
    5. Split the granola between two trays and flatten out into even layers, place in the oven for ten minutes.
    6. After ten minutes take the trays out of the oven. The edges of the granola will have started to go brown. Using a wooden spoon bring the edges of the granola into the middle to mix with the rest, then flatten the mixture out again. This will help prevent the mixture from burning.
    7. Return the trays to the oven - and if your oven is anything like mine rotate the trays and switch which tray is on the top shelf. After 10 minutes repeat the last step and return to the oven for a further 10 minutes.
    8. Remove the trays from the oven and allow the granola to cool before decanting into jars to store.
    http://www.bake-online.co.uk/2016/01/06/recipe-super-nutty-granola/

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    Cookbook Review – Homemade Memories – Apricot, Peanut and Sesame Flapjacks

    June 10th, 2015

    I could not wait to get my (cake batter) sticky fingers on Kate Doran aka The Little Loaf’s first cookbook, Homemade Memories released last week. I spent the entire evening it arrived pouring over page after page of delicious recipes with a large mug of steaming hot tea. I don’t think I have ever had a cookbook before that I have wanted to make every single thing from it (homemade nutella – yes please! colin the caterpillar cake – may be the only birthday cake I will ever make again!). The photography, by Helen Cathcart is absolutely stunning, she has managed to capture every oozing ounce of sauce, fat dollop of cream and fragile crumb, each picture almost leaps off the page.

    I thought that the first recipe I would make from the book would be something a little morecomplicated (homemade doughnuts) or saccharine (brown butter chocolate chip cookies). But in keeping with this gorgeous book I settled on something that fitted into life right now, that will become part of a whole, a larger memory remembered in years to come (partially) through baking.

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    In 11 days Dan will be taking part in the 40th London to Brighton bike ride. Having grown up on his father’s stories of the years he participated, it has been something Dan has spoken about wanting to do our entire relationship. I am so proud of him for finally doing it, he has been cycling nearly everyday to train and is looking in the best shape of his life. If anyone is interested in donating (he’s raising money for the British Heart Foundation – such a great cause!) his donation page is here. Instead of haribo or fluorescent blue sports gels for him to take on his rides, I made a big batch of Kate’s Apricot Peanut and Sesame Flapjacks packed full of energy fueling nuts, seeds, dried fruit and oats. Cycling through the beautiful English countryside and the challenge of Ditchling Beacon will forever be intertwined with the sweet sticky flavour of brown sugar, honey and apricots with the light crunch of oats.

    The smells wafting from my oven this morning were absolutely heavenly, comforting and sugary. It took a lot of self control not to break chunks off as I took it out of the oven. I managed to wait less than half an hour, until it set a little more before snapping a few quick shots and scarfing the largest slice with a big cup of tea. The recipe offers two baking options for the flapjack, longer and hotter for a chewy biscuity flapjack, or my personal preference shorter and cooler for a fudgier texture. By far my favourite addition to the recipe was the hint of citrus adding a bright note to the honeyed mix from zest of a small orange. What’s left of little wholefood treats are now sitting, individually wrapped in my freezer ready to be grabbed before each training session and eventually the big ride.

    One Year Ago: Caramelised Onion and Cheddar Quiche
    Two Years Ago: Challah from New York Cult Recipes
    Three Years Ago: Hangover Cure Smoothie

    If you liked my blog, you can also find me on:

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    You can subscribe to BAKE via email by following this link

    To keep up with my cookbook new years resolution see the full list here.

    Apricot, Peanut and Sesame Flapjacks

    recipe by Kate Doran from Homemade Memories

    Ingredients

    100g butter

    100g smooth or chunky peanut butter (I used this one which is my favourite brand and is 100% peanuts)

    100g light muscavado sugar

    4 tbsp honey

    150g roughly chopped dried apricots

    135g rolled oats

    90g jumbo rolled oats

    3 tbsp sesame seeds

    zest of one small orange

    Instructions

    1. Preheat the oven to 180C/160C fan, line a 20cm by 20cm tin with greaseproof paper (unbleached is better). I used a
    2. In a medium saucepan combine the butter, peanut butter, sugar and honey over a low heat stirring until the butter has melted and all the ingredients are well combined.
    3. Add the chopped apricots to the pan and heat gently for 1-2 minutes to help soften the dried fruit slightly.
    4. Pour in the rest of the ingredients and stir with a wooden spoon until all the dried ingredients are equally covered with the warm buttery syrup.
    5. Carefully tip into your prepared tray and using the back of a spoon or a silicone spatula press firmly to create an even layer.
    6. Place in the middle of the oven for 25-30 minutes for a softer bake, or 10C higher for 30-35 minutes for a biscuity finish. When ready the flapjack should be golden around the edges and firm in the middle.
    7. Allow to cool to room temperature before cutting.
    http://www.bake-online.co.uk/2015/06/10/recipe-apricot-peanut-and-sesame-flapjack/

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    Cookbook Reviews – Cookbook Challenge Round Up – March And April

    May 20th, 2015

    Is anyone else freaking out that we’re heading towards the end of May! Where has that time gone? I am going to completely gloss over just how long it has been since my last post and wrap up two months of my challenge in one go. What started out to be a strong beginning to April quickly fizzled out, but that’s ok! There’s still time! Just! I planned on being super organised. I pulled multiple books from my shelves, scanned them for the perfect seasonal dishes that would challenge my cooking knowledge. Lined the volumes up, muted yellow post-its protruding from each, then stuck a definitive schedule to my kitchen calendar ready to take the month by storm. You know what they say about the best laid plans.

    March:

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    Turkish Fried Eggs (pg 22) and Turkish Coffee (pg 330)
    A Modern Way To Eat – Anna Jones

    I was so excited to get my hands on this book. The photography is stunning and every dish sounds so delicious. As soon as I laid eyes on the Turkish fried eggs I knew they would be the first thing I made. This was such a filling breakfast I practically had to roll myself to work after it. I loved the mixed fresh herbs that garnished the dish, it made each mouthful different. The coffee recipe was incredible, I always have my coffee sweetened but the addition of a few bashed cardamom pods really elevated the drink.

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    Gnocchi Bake with Hot Salmon and Spinach (pg 51)
    Home At Seven Dinner At Eight – Sophie Wright

    I was bought this book as a gift and I have never really got into it. Probably because the first recipe is for guinea fowl, which sounds like far too much effort for your average Wednesday. I thought there was far too much lemon in this recipe as it was unbearably tangy, but with a little tweeking it would make a simple mid week supper.

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    Rump of Lamb with Puy Lentils and Green Beans (pg 216)

    Healthy Appetite – Gordon Ramsay

    This was probably Dan’s favourite dish so far, meaty and full of protein. Being able to lean on my local butcher for a good cut of lamb made me love my neighbourhood all the more. Personally I would have paired the rump steak with more green vegetables than pulses as I found this dish a little heavy.

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    Cauliflower and Stilton Soup (pg 103)
    Riverford Farm Cook Book – Guy Watson and Jane Baxter

    This was a delicious alternative to the more traditional broccoli and stilton. It was incredibly creamy and satisfying. Pureeing this recipe is optional, which whilst handy for me as my blender was broken, I found the texture a little off putting, and would definitely recommend including this step.

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    Fresh Green and Clean (pg 46) Night Sight (pg 47) Desert Delight (pg 50)
    Super Salads – Michael van Straten

    This is one of my most used cook books. Whenever I feel my health start to slip I flick through until I find the salady cure to my woes. Fresh green and clean I have blogged about before and makes a regular appearance at my dinner table throughout the summer. It’s skin clearing properties helping with any burns or bites I’ve suffered whilst enjoying the brief British summer time.

    April

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    Creamed Chicken With Avocado (pg 25)
    The Delia Collection Chicken – Delia Smith

    Is there anything more retro than creamed chicken? I don’t think I can say I have ever had a homecooked version of this before, they have all been either in canned soup form or frozen in flimsy black plastic packages. Avocado may just be my favourite food (OFALLTIME!!!) but I found that it’s soft texture made this dish a little soft so I would omit it in the future. This meal was delicious, the kind of food you crave on days where you need a hot meal about as much as a big hug.

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    Carbonara of Smoked Mackerel (pg 244)
    Save With Jamie – Jamie Oliver

    Much to Dan’s chagrin I am not a fan of strong fish mixed in with other food. I find that it overpowers every other flavour in the meal. Smokey mackerel was a good choice of substitute for bacon in this dish, and it makes for an quick and easy way to add a little more fish into your diet. But next time I make carbonara I will be sticking with my bacon.

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    Baked Eggs (pg 80)
    Let’s Do Brunch – Good Housekeeping Institute

    A lovely friend bought me this book as a birthday present, and I was immediately drawn to the baked eggs with spinach and mushrooms. I love eggs for breakfast, and I could easily eat them every day. One of my personal goals recently has been to incorporate a portion of fruit or vegetables into my morning meals and this dish had two! The list of ingredients was so short I was slightly worried that this breakfast would be a little on the bland side but each element held their own flavour against each other and it was incredibly moreish.

    One Year Ago: Salmon and Mascarpone Tart
    Two Years Ago: Paleo Crumble with Rhubarb
    Three Years Ago: Rhubarb and Almond Cake

    If you liked my blog, you can also find me on:

    bloglovin’ | | twitter | | pinterest | | tumblr | | flickr | | instagram

    You can subscribe to BAKE via email by following this link

    To keep up with my cookbook new years resolution see the full list here.

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    Recipe: Lemon Thyme and Lemon Scones

    March 27th, 2015

    Last month, before I disappeared down a hole of non-stop photoshoots and later, tonsillitis, my lovely friends Kate, Polly and I found ourselves in the heart of Soho drinking loose leaf tea and eating scones. Is there anything girlier than a cream tea? Especially one served in what can only be described as the inside of a giant pink marshmallow. It was so much fun to break out a pretty, girly dress and high heels and spend an afternoon catching up with such charming and talented ladies.

    Afternoon Tea originated almost 200 years ago, when Anna, the seventh Duchess of Bedford, would invite her friend over to indulge in a late afternoon snack and steaming beverage. Within a few decades its popularity exploded, and it had become the ritualistic collection of decadent cakes, dainty sandwiches and clinking china that we recognise today.

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    In London, your average afternoon tea will set you back around £50, which is a little out of my budget. Luckily scones are the easiest things in the world to make. In under half an hour you can have a plate of warm scones waiting to be slathered in jam and clotted cream and a house perfumed with the welcoming scent of freshly baked goods to greet your guests. Dust off your teapot and you are half way there to hosting your own high tea without having to battle crowds of tourists.

    I was going to share with you the recipe for the blackberry chai seed jam I served with the scones. While the recipe theoretically worked, the out of season fruit was bland, so I couldn’t test how much sugar to add.  That’s just the way it goes sometimes. I can’t wait to try it again in the summer as it was such a quick and mess-free way to make a delicious and healthy jam.

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    One Year Ago: Chocolate and Coconut Rice Krispie Squares
    Two Years Ago: Chocolate and Peanut Butter Cheesecake
    Three Years Ago: Carrot Cake

    If you liked my blog, you can also find me on:

    bloglovin’ | | twitter | | pinterest | | tumblr | | flickr | | instagram

    You can subscribe to BAKE via email by following this link

    To keep up with my cookbook new years resolution see the full list here.

    Lemon Thyme and Lemon Scones

    Ingredients

    110g self raising flour

    pinch of salt

    10g caster sugar

    zest of half a lemon

    leaves of 2 sprigs of lemon thyme, regular thyme will work here too

    30g butter

    75ml milk

    1 egg, beaten

    Instructions

    1. Preheat the oven to 220C/200C Fan and line a baking tray with parchment paper.
    2. In a large bowl mix together the flour, salt, sugar, zest and lemon thyme until the mixture resembles breadcrumbs and there is no lumps of butter left.
    3. Stir through the milk until you get a soft crumbly dough, then turn out onto a floured work surface.
    4. Knead the dough until it comes together. Try not to over knead it, as soon as it sticks together it is ready to be shaped.
    5. Lightly dust a rolling pin and then roll the dough about until it’s about an 2cm thick. Using a 5cm round cutter, cut out the dough and place the rounds on a baking tray. Repeat until you have used all your dough.
    6. Brush the scones with an egg glaze and place in the middle of the oven for 12-15 minutes until the top is golden brown.
    7. Remove from the oven, and move the hot scones to a cooling rack until they are still warm, but not too hot to handle. Serve with clotted cream and jam.
    http://www.bake-online.co.uk/2015/03/27/recipe-lemon-thyme-lemon-scones/

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    Cookbook Reviews – Cookbook Challenge Round Up – February

    March 2nd, 2015

    I know that February is the shortest month but seriously, where did it go?? It’s been a good month, I did my first solo food styling jobs, which was nerve racking to say the least but I am so happy with the results.  I can’t wait to share the photos on my portfolio. I didn’t get very far with my challenge this month, I didn’t even average one recipe a week. After smashing my iPhone whilst making dinner on the worst Friday 13th I lost most of my inclination to cook, and spent a good week avoiding the kitchen. I finally got it fixed last week, after being quoted £200 by Apple as it was just out of it’s warranty (which gave you a ‘discounted’ price of £100) I went with an independant company in Barbican. I am so pleased with Fix My iPhone’s service that I had to mention it! I walked in and my screen was replaced in less than 10 minutes, and they offer a two year guarantee on their work. I also treated myself to cute new phone case which I love! I would never of thought of Paperchase but they have such a great range, I could easily have walked away with all of their graphic printed ones.

    You can read January’s challenge round up here.

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    Broccoli, Pea and Basil Soup (pg 59)
    The Art of Eating Well – Hemsley and Hemsley

    If you want to be inspired to eat healthily I would definitely recommend this book. Their oversaturated photos are so cheerful and delicious looking that every time I flip through it makes me want to run to my greengrocer and stock up. I’ve worked with them a couple of times (and again today in fact) and they are two of the sweetest people in food, always full of compliments and good humour. I loved this soup, the savoury brassica toned down the sweetness of the peas and the basil gave the whole dish a fragrant overtone. The portions were huge, I made half the recipe and it still served 6-7 with bread for a side.

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    Vietnamese Salad (page 38)
    The Little Book of Lunch – Caroline Craig and Sophie Missing

    I was bought this book in the last weeks of working in an office, so I never got to use it for it’s original purpose. I’m not in love with the photography but it is fantastically laid out (you can tell it was written by two editors). This salad was good, I enjoyed the addition of lettuce and sliced cabbage which gave an English fusion feel to the salad. I forgo the optional chicken which left it feeling a less substantial. Half an avocado sliced would make for a more satisfying vegetarian version of this dish. This spicy chilli helped clean out a few (wine and cheese induced) hangover cobwebs I was suffering from which was much appreciated. I can see myself making this a lot throughout the summer as a side dish.

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    Chinese Pak Choi and Chicken Soup (pg 24)
    Super Soups – Michael Van Straten

    I’m going to just come right out and say it, I did not enjoy this soup. Which is a real pity as I have made a handful of recipes from this book and loved them. One of the ‘rules’ I set myself at the beginning of this challenge was not to repeat recipes I had already made, hence me trying a recipe that hadn’t originally caught my eye. This soup was bland, with a mushy texture from soft noodles and over poached chicken. The base was homemade chicken stock with ½ teaspoon of soy sauce per person. My only guess is that he was trying to make the recipe seem more accessible to the average home cook.

    One Year Ago: Apple Pie Pancakes
    Two Years Ago: Blood Orange and Cardamon Cake
    Three Years Ago: Flapjack Crumble (this is one of my favourite recipes!)

    If you liked my blog, you can also find me on:

    bloglovin’ | | twitter | | pinterest | | tumblr | | flickr | | instagram

    You can subscribe to BAKE via email by following this link

    To keep up with my cookbook new years resolution see the full list here.

    1 Comment "

    Recipe: Fruity Pancakes Two Ways

    February 17th, 2015

    I meant to post this recipe last week but I had the worst case of Friday 13th! A falling salt shaker smashed my iPhone screen. I ran cold water into my glass blender jug after making hot soup and cracked it. Two different batches of pancakes failed because my new frying pan was terrible (and now binned). Finally I was emailed by the Art Director of my first ever solo food styling job informing that the ambiguous wording in my contract meant that I was financially responsible for the ingredients of the shoot. By 12 I had completely given up on the day and spent the rest of it hiding under a duvet watching Greys Anatomy. Then I read this post, and felt awful about how completely self indulgent I had been, because at the end of the day it was only money, and what’s the point in having savings accounts if they can’t bail out bad luck days.

    pancakes 2 blog

    Anyway, today is pancake day! Which just happens to be one of my favourite days of the year. Usually I am a purest when it comes to my pancake choices, is there anything better than lemon and sugar? But in an effort to eat more healthily this year, I thought I would offset my pure white sugar high with a couple of sweet fruit filled pancakes too. I was originally going to go down last years route of using one of my favourite desserts for inspiration, then I saw that The Simple Things had the exact same idea for rhubarb and custard filled crepes (damn you Friday 13th late blog posting). So instead here are two variations, both using warm milky custard as a base. The first is a vanilla custard topped with bananas, when I was little I thought that bananas and custard was the best dessert. It’s so delicious and simple! The second, because there is only one banana fan in this London flat is a citrusy lemon custard with sweet blueberries that burst in your mouth as you eat them.

    pancakes 3 blog

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    Two Years Ago: Pink Meringues
    Three Years Ago: Lemon And Sugar Pancakes

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    Recipe: Fruity Pancakes Two Ways

    Pancakes, makes 10 in a 20cm pan Custard, makes 1 pint, from BBC Good Food

    Ingredients

    1 cup plain flour

    1 cup milk

    1 egg

    1-2 tbsp flavourless oil

    570ml/1 pint milk

    55ml/2fl oz single cream

    1 vanilla pod or ½ tsp vanilla extract or zest of one lemon

    4 eggs, yolks only

    30g/1oz caster sugar

    2 level tsp cornflour

    banana or blueberries to serve

    Instructions

    1. Whisk the flour, milk and egg together in a bowl until all lumps have gone.
    2. Put all the oil in the pan roll around to coat it, and then tip into a container to use next time, repeat this between each pancake.
    3. Pour in 1/10th of the batter, and move the pan around to create a thin layer.
    4. When the middle of the pancake has solidified, and the edges have turned light brown it is ready to flip.
    5. Using a spatula flip the pancake over and cook for a further 30-45 seconds until brown spots start to form on the bottom of the pancake.
    6. To make the custard, bring the milk, cream and vanilla pod/essence or lemon zest to simmering point slowly over a low heat.
    7. If using, remove the vanilla pod.
    8. Whisk the yolks, sugar and cornflour together in a bowl until well blended.
    9. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
    10. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
    11. Pour the custard into a jug and serve at once.
    12. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
    13. Serve with fresh fruit.
    http://www.bake-online.co.uk/2015/02/17/recipe-fruity-pancakes-two-ways/

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