Posts by Jenny:
- In a small pan warm the beer to a lukewarm temperature, this is especially important if the liquid is cold from the fridge. Return to the jug you measured the beer in.
- In the same (now empty) pan, melt the butter. When completely liquid add the flour and stir constantly until it goes golden brown, about one to two minutes.
- Add the beer to the pan, about 40ml at a time, stirring well between each addition, until completely absorbed and the sauce is smooth before adding the next splash of liquid.
- Stir in the mustard, Worcestershire sauce and cheese, and remove from the heat to cool slightly. Don’t worry if the cheese doesn’t completely melt, it will when it’s grilled.
- Whilst the sauce is cooling toast the sour dough bread on both side.
- Once the sauce is lukewarm stir through an egg yolk, the temperature can be above room temperature but you want it cool enough that it won’t cook the egg at this point.
- Spoon the rarebit sauce over the bread and return to under the grill until golden brown.
- Serve hot with pickles on the side.
- To make the dressing put all the ingredients in a clean jar with a lid and shake until the oil emulsifies (the dressing goes cloudy). If it starts to separate out give another quick shake before serving. If you don’t have a jar you can whisk the dressing in a bowl/jug with a fork.
- To make the salad, cut the figs into eighths, break the goats cheese into small chunks and toss both together with the pea shoots and walnuts. Pour the dressing over the salad just before serving.
- In a wide shallow bowl or tray (I like to use a pasta bowl) beat together the eggs, milk and spice.
- Heat half the oil in a pan to a medium heat, and put the oven on at 120C.
- Dip on slice of the bread in the egg mix making sure to coat both sides well. Gently lie in the pan. Fry for 3-4 minutes until golden brown. Carefully flip the bread over and cook for 3-4 minutes on the second side.
- Place on a plate in the oven to keep warm, and repeat with the second slice.
- Serve hot with fruit, honey and yoghurt.
- Stir together the hot and cold water with the milk and sugar, then stir in the yeast. If you add the yeast first the hot water can kill it, which will stop your bread from rising and leave you with something inedible. Leave this to one side for about five minutes until it begins to foam.
- Tip the flours and salt into a stand mixer with the dough hook attachment on, and stir on low for about 10 seconds, just to enough to combine the ingredients.
- Pour the yeast mix, oil and egg into the mixing bowl and mix at a medium speed (I use 6 on my KitchenAid) for 10 minutes, until it forms an elastic dough that springs back when you press it.
- Grease a large mixing bowl ready to prove the loaf in.
- This is a very wet dough so it’s worth greasing your hands with flavourless oil when you handle it or it will stick to you. Remove the dough from the stand mixer and roughly shape into a ball. Place it in the greased mixing bowl and cover with clingfilm. Leave in a warm place for a hour to rise.
- When the dough has risen (this is the tricky bit to explain!) stretch the dough out until you have formed a thin sheet about 1cm thick. Fold into thirds - imagine you’re folding an A4 letter to go into a standard envelope. Starting at one of the thinner ends, roll the dough towards you, using your thumbs to tightly tuck the roll so it stays taut, you don’t want any gaps in the roll.
- Place the loaf in the tin, sprinkle with flour, cover with clingfilm and leave to rise a second time, for about an hour or until it’s doubled in size again.
- Preheat the oven to 200C and place a tray of water in the bottom of the oven, the steam helps to create the best crust.
- Place the loaf in the oven for 10 minutes. After the time has elapsed turn the oven down to 160C and bake for a further 20 minutes. When cooked the loaf should sound hollow when you tap on the base. If the top starts to catch during cooking (which mine did in my super dodgy oven) cover with foil when it starts to look like it’s about to burn, and leave covered in the oven until it’s finished cooking.
- Remove from the tin and leave to cool on a wire baking tray. If you leave it in the tin it can end up going soggy as the steam escapes.
- Enjoy with soft cheeses and sweet berries, or as the best french toast - recipe to follow on Wednesday.
- Heat the oil in a pan to a medium-low heat, add the onion and sweat for 5 minutes until translucent.
- Add the garlic, chilli and ginger and fry for a further minute, stirring regularly to prevent it from sticking to the pan.
- Place the sweet potato in the pan and pour over the stock, stir through the jerk seasoning and cayenne pepper. Bring to a simmer, cook uncovered for 10 minutes.
- Whilst the sweet potato is cooking, boil the water for the rice. You want to start the rice cooking a couple of minutes before the timer reaches 10 minutes. Cook the rice as per the instructions.
- Here’s where I differ from how you should probably cook the rice, and how I will cook it because I will always try to find shortcuts in the kitchen. You should cook the peas in boiling water in a separate pan for a couple of minutes until they all begin to float to the surface. But that’s more washing up, so what I do is throw the peas in with the rice after about 5 minutes, then check the rice when the timer is up and if it needs it cook it for an extra minute or two. It’s always worked for me, but if you are unsure cook the peas separately.
- Roughly destem the coriander, hold the bunch in two hands and twist to break the coriander where the majority of the leaves start. Finely chop the stems, and put to one side. Reserve a small pile of leaves to decorate the curry and then roughly chop the rest.
- When the potato has been cooking for 10 minutes add the runner beans, black beans, shopped coriander stems and red pepper and cook for a further 10 minutes. You want to start trying to reduce the liquid slightly.
- When the rice is cooked, drain, and whilst still in the sieve pour a kettle of boiling water over it to remove any residual starch. Return to the pan and stir through the roughly chopped coriander leaves.
- Serve the rice and curry with a sprinkling of coriander leaves.
- Leave the gelatin leaves to soak in a bowl of cold water.
- Wipe the inside of the bowl and mixer beaters with a piece of kitchen tissue dipped in lemon juice. This removes any trace of fat from the equipment which would stop the egg whites from holding any air and puffing up.
- In a heavy bottomed pan mix together the sugar, water and glycerin. Put on the stove over a medium high heat, and using the candy thermometer boil until it reaches 120C.
- When the sugar has reached 105-10C start to whisk your egg white until it forms stiff peaks.
- When the sugar has reached 120C turn the beater down to medium-low, gently pour the hot sugar syrup down the side of the bowl, making sure not to hit the beater (this will cause the sugar to fly out of the bowl which is both dangerous and messy).
- Squeeze the water from the gelatin leaves and add with the vanilla to the marshmallow mix.
- Turn the whisk up to medium high and beat until the outside of the bowl returns to room temperature.
- Whilst the marshmallow is whisking generously coat the inside of your plastic tub with oil.
- Pour the marshmallow into the tub, cover lightly with clingfilm and leave to set for an hour.
- Using an oiled knife cut the marshmallows into squares and then coat them in the cornflour mix.
- To add the salt to the marshmallow, using either a paint brush or the tip of your finger dab a tiny amount of water in the middle of the marshmallow (this will help the salt stick). Press a few flakes of maldon sea salt to the marshmallow.
- Keep in an airtight container for up to a week.
Any day that involves Welsh rarebit from a food market is the best kind of day in my book. My sheer inability to stay indoors at the weekend (even if it is wet and/or chilly) has lead to some of the best kinds of days. Wandering around bustling food markets at lunch time, hungry and overwhelmed by choice is like crack to me. I have spent more than my fair share of weekends in that glorious state this summer.
The Real Food Market at Waterloo is my favourite by far. It’s a mixture of fragrant, steamy stalls, with a wide selection of cuisines and artisanal producers selling their lovingly made wares for you to take home. Not to mention that being a short stroll from the South Bank means that you can enjoy your meal overlooking the Thames whilst being serenaded by a plethora of street performers.
I completed two full laps of the market before going with my initial gut reaction and ordering a pickle-topped slice of creamy cheese on sourdough toast from The Little Welsh Rarebit. It was crunchy and gooey, with the rich, buttery cheese cut by the sharp, miniature pickles.
I have a special place in my
heart belly for cheese on toast, to the point where I have had to enforce a temporary embargo on it now that I spend more lunchtimes home alone – my over-consumption was bordering on a problem! My usual ‘poison’ is thin strips of strong Cheddar on thickly sliced white bread, with a side of sriracha to dip in. The Welsh rarebit I eagerly devoured at the market was made with a beer-based bechamel, flavoured with bold cheese and traditional English condiments stirred through. It was only a matter of time before I recreated the recipe in my own tiny city kitchen.
^^^ welsh rarebit from the market ^^^
One of the things I love about Hackney is there is no shortage of local producers, so in the spirit of food markets I selected ingredients from my own doorstep. For the beer I looked no further than London Fields Brewery. They make the most amazing beers and ales (Hackney Hopster is my favourite), and its bar the Tap Room is the right mix of hipster and relaxed, such that anyone can feel at home there. Whilst I should have made my own bread, I am completely addicted to the sourdough from Spence Bakery. I would buy a loaf a week if it wasn’t for my homemade bread series!
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serves 4 recipe by Jennifer Brown
200ml local dark beer (I used London Fields Brewery - Love Not War)
1 tsp English mustard
2 tbsp Worcestershire sauce
100g strong cheese (I used 50g strong Cheddar and 50g Double Gloucester)
1 egg yolk
8 slices of sourdough
pickles to serve
Thank you everyone for your kind words about my blog redesign. I always think of web design like cooking, something I stumble through with a lot of help from this internet, that when right gives me real pride and a sense of accomplishment. It’s been almost a month since I last wrote one of these posts, but what a month. I met one of my heros, worked on a commercial with Hemsley and Hemsley (who were two of the most grounded and sweetest people I have met), and was in front of the camera for the first time making a loaf of brioche. Also, I got to help out behind the scenes of a Guardian Cook shoot a couple of weeks ago, seeing something I helped make as the front cover was the best feeling!
Apart from getting fully on board with baking with a lot of apples and cinnamon I have been completely rejecting the idea that it is officially Autumn. Which culminated in my freezing my **** off walking round Shoreditch yesterday without a coat. It’s official, it’s here, and I am going wooly jumper shopping as soon as I can brave Westfields again (but I might get pizza again so maybe it’s ok).
Tomorrow I am having a few friends over to indulge in the best of Autumnal fair, my boyfriends legendary mac and cheese (the secret is Sainsbury’s macaroni and a lot of chorizo). For dessert I am serving cherry crumble pie (recipe next week), inspired by the delicious dessert served at Rosie’s #alotonherplate supperclub at the Paradise.
I am going to do: this beautiful gold moon tutorial from A Beautiful Mess, though on a canvas as I’m not sure my landlord would be all that pleased about me attacking one of the walls with gold acrylic. Dan’s dissertation was on the effect of tiny high velocity meteors on the moon’s surface, so it’s nice to have a little reminder of his astrophysic interests as we walk through our front door.
I want to eat: orange, carrot, ginger, miso sauce from The Muffin Myth. Eating enough vegetables is so much harder in the winter months, all I want usually is potatoes and pasta. Last year I started experimenting with hot vegetable dressings (I like to think of them as warm winter salads). I can’t wait to add this one to my repatoire.
With this for dessert: I’ve only had pecan pie once or twice, and it something I have wanted to try my hand at at some point. I am completely sold on Warm Vanilla Sugar’s dark chocolate and bourbon version, doesn’t it just sound delicious!
I want to go: out on my bike! I have not gone out on it in months, so first thing tomorrow morning I am going to (literally) dust it off and head over to Newington Green Grocer to pick up supplies for the dinner I am hosting and then see where the wind (and my bravery take me!)
This was really interesting: I met Rachel last week whilst working at the first #leisurefeast supper club. It was a really fun, but long day filming(14 hours start to finish) so it was interesting to read her review of attending.
Foodie recommendation of the week: The Diner’s hanger fries, shoestring fries with fried onions, melted cheese and burger sauce, so so bad but literally the best.
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Today I am so excited to show you the new redesign of BAKE, and to share with you one of my favourite autumnal salads packed with delicious fig and goats cheese. This redesign has been a long time coming, and there were definitely moments when I questioned my sanity over not hiring someone else to do it for me. Particularly the dark moment where I convinced myself that I had taken down the whole internet after installing a plugin – my penchant for overreaction is multiplied by being home alone. I am not entirely sure I will ever get my head around SEO and you will have to forgive me whilst I finish up a few bits, but I just couldn’t wait to share the new improved site with you! A few new features include simpler to navigate recipe categories and indexes, easier access to my vegetarian and vegan content and links to some of my favourite blogs to go to for inspiration.
On the topic of inspiration, I cannot get enough of the beautiful deep purple figs that have just come into season. They crop up on my instagram feed nearly every day, and with good reason. Not only are they so pretty and absolutely delicious, they are also high in potassium which among other things helps to lower blood pressure. Stepping away from my normal culinary reaction to fruit, which would be to bake it into a crumble or sandwich it between two sponges, I decided to make a Mediterranean style salad with the glut of fruit I bought from my corner shop.
Cookies and Kate wrote that when she planned salads she liked them to ‘have something crunchy, sweet, salty, creamy and citrusy’. That idea has stuck with me all summer, sweet, savoury, tart, bitter, creamy, chewy, crunchy, salty. The best salads are perfect balance between flavours and textures. I have experimented a few times throughout the warmer months with this idea, with abundance bowls, panzanella and massaged kale salads, but this fig and goats cheese salad is the best yet (even if I do say so myself).
The combination of figs, goats cheese and lemon takes me back to sitting in the dry warm air looking out over the crystal clear waters of southern Greece. The tart acidity of the citrus cuts through the richness of the cheese. The slight bitterness of the walnuts heightens the sweetness of the fruit. Whilst this salad would make a fantastic side dish (I can’t wait to whip it out next time I invite people round for dinner) it also makes a brilliant main dish when served with thick chunks of crusty bread. It’s a delicious way to enjoy the some of the best of autumnal produce during this last warm days of the year.
Previously on BAKE
serves 2 recipe by Jennifer Brown
for the dressing:
4 tbsp good quality olive oil
2 tbsp freshly squeezed lemon juice
1 tbsp honey
pinch of salt and pepper
for the salad:
50 g soft goats cheese
2 ripe figs
2 handfuls of pea shoots (available at Waitrose and some farm shops) or watercress
20g shelled walnuts
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This week I learnt that brioche makes the best french toast! My brunches will never be the same again. If I’m being completely honest I was never much of fan french toast. It’s not that I didn’t like it, but it always the poor relative of my favourite stack of thick american style pancakes. I have tried several versions in my quest to find out what all the french toast fuss was about, trying different toppings, or veering away from the tradition white loaf to sourdough or challah. The latter was the most enjoyable of my attempts – who am I kidding, the whole experiment was pretty tasty, but it was more of a cheeky flirt than having my heart.
That was until I had an entire loaf of brioche at my disposal, and not much of a clue what to do with it. Brioche is the perfect texture for french toast. It’s fluffy texture absorbs the simple custard like a sponge. When cooked, the outside forms as crisp crust, whilst the inside stays soft and fluffy. I am in love. I made this twice in less that a day, it is just that good.
Cinnamon is one of my favourite spices to add to anything egg based, they just work so well together. I have kept the quantity low, so it’s more of a background note which allows the fresh fruit to really shine. Stepping away from the indulgent I swapped cream for greek yoghurt, which I love to pair with honey, though maple syrup would also work. The rest of the loaf has been sliced and stored in the freezer (it keeps this way surprising well) ready for all the autumnal variations of brioche french toast my excited imagination has been conjuring up since I took that first bite.
Previously on BAKE
serves 2 recipe by Jennifer Brown
2 tbsp milk
1 tsp vanilla extract
1 tsp cinnamon
2 tsp coconut oil (or flavourless oil)
2 tbsp honey
125ml greek or live yoghurt
1 nectarine, stoned and sliced
This is the second installment in my new series about the wonder of homemade bread (you can read the first post on black olive bread here). Wonderful golden fluffy brioche, enriched with egg and in vogue bun for burgers. Brioche has pushed me to my limits on more than one occasion. The first time was not long after my 23rd birthday, on a whim Dan and I planned a trip to Paris, neither of us had ever been before. I was fresh out of art school was dying to see the Andy Warhol retrospective at the Grande Palais.
Our mild grasps of GSCE level French had served us well, and thankfully most people we had encountered spoke at least a little english. Until one morning, with my Parisian food bucket list firmly in my mind, we set out to a tiny bakery across the road from our hotel to buy freshly baked brioche. Gleaming orbs of fluffy light bread topped heavily with sugar or oozing with chocolate, sat behind the window, nestled between croissants and pain au chocolat. In my best (yet still horrific) french accent I asked ‘Je voudrais deux brioche s’il vous plaît’ to which the baker asked me several probably completely normal questions about my request in perfect and eloquent French. To this day I still have no real idea what he said. Clutching firmly to the thought that I might have heard the word sugar I nervously replied ‘avec du sucre?’. After what felt like the longest wait, where I was sure I had just said something completely idiotic, which had me questioning how I’d ever passed any language exams, the baker lent down behind the counter and popped two immaculate rolls into a bag.
^^^ looking fresh faced outside Notre Dame ^^^
I would love to be able to speak a second language but no matter how many times I try, anything I learn falls out of my head faster than it entered. In comparison to making myself understood to someone who doesn’t share a language with you, this loaf is a cake walk. It is very similar to a normal white loaf, but with the addition of an egg. The result is a fluffy rich bread, that makes the best french toast – recipe to follow later this week!
Previously on BAKE
makes a 2lb loaf recipe by Jennifer Brown
50ml boiling water
150ml tap water
2 tbsp caster sugar
1 sachet/7g fast action yeast
420g strong white flour plus extra for lining the tin
40g plain flour
3 tbsp olive oil
1 egg beaten
flavourless oil for greasing the bowl
The past couple of weeks have been absolutely manic, with carnivals, birthday parties, food shoots for new companies, coffee dates with dear friends, and preparing for the Big Feastival and a commercial shoot this weekend. I get run down easily so I have been trying to sneak a few more colourful fruit and vegetables into my diet (do they still count drizzled in honey atop french toast?).
^^^ What food photography shoots look like ^^^
^^^ With Graham, Dan and Andrew at Notting Hill ^^^
Somewhere in amidst my ever expanding London bucket list was revisiting the tiny, bustling Maltby Street market in Bermondsey. I met friends for lunch there last Saturday, and gorged myself on the biggest box of puy lentils and spicy mango, much to the disgust of my peers, who chose thick meaty burgers and wraps stuffed with steak and chorizo. From their we lazily wandered through the back streets to the White Cube gallery, to catch the Gilbert and George exhibition being show there until late September. Then off across the river to Dalston to another exhibition (Comic Sans For Cancer now shut) and rather greedily to Street Feast for a late dinner.
^^^ Attempting a Gilbert and George quirky pose outside the exhibition, it’s tougher than it looks! Those two 70 year olds have some posing skills! ^^^
This weekend, whilst fun, will be slightly less social, as I am working through most of it, but I should have some fun photos to share next week.
Catching my eye this week:
I want to do: well it’s not so much a ‘want to do’ as a ‘going to do’ here’s a fascinating recounting of behind the scenes at a food photography shoot by Matt Bites as I will be working on a Christmas advert on Saturday.
^^^ French Toast with Melon and Nectarines ^^^
I want to eat: Before last October I don’t think I had ever eaten Vietnamese food before, but now I just can’t get enough of it, White On Rice Couple’s Vietnamese twist on an American classic, fried chicken, is the perfect dish for an end of summer party.
With this for dessert: I read Skye’s post on gelato with grappa soaked raisins and sugary pine nuts yesterday morning (even the title is so beautiful!), and it’s all I’ve been able to think about ever since, I will have to make that dessert in the next week.
^^^ Banana and Ginger Cake ^^^
This was really interesting: Quick and dirty tips for SEO, something I can’t ever imagine getting my head around! but I will definitely be trying some out some of the Fresh Exchanges recommendations.
Fun Fact Of The Week: Artichokes bloom into beautiful purple flowers! That really surprised me when it happened to the ones at work.
^^^ Artichoke Flowers ^^^
Last weekend I knocked another item off my proverbial bucket list – ‘go to Notting Hill Carnival’. I know for a lot of Londoners the mere idea of attending may cause them to shudder (my boss’s words were ‘really? good luck’) but I absolutely loved it. It was nothing at all like I imagined, first and foremost because we completely missed the parade. We did see some drummers, Dan excitedly took it upon himself to join in by tapping one of the musician’s drums, which they were surprisingly cool about. We spent most of our time on Portobello Road amongst giant sound systems blaring out garage and house music, which is not something I usually listen to but I love pretty much any excuse to dance, so I went with it. Along with drinking dripping cans of Red Stripe from a dingy carrier bag and tiny tubs of vodka jelly at 2pm on a sunny Sunday afternoon, the day was full of things I don’t generally do.
We chose to go on Sunday, which is the ‘child friendly’ day (which would have me exclaiming ‘really? good luck!’ to anyone thinking of bring a small child – which many did), rather than the Monday, which is known slightly worryingly as ‘the stabby day’. Reading the news later, apparently it was unusually busy that day due to bad weather predicted on Monday. I was lucky, we didn’t see much trouble and stayed in the slightly less busy crowds. Some of our group got caught in a crush and were pushed down away from us in a wave of screaming people which sounded terrifying, and due to poor phone signal couldn’t find the rest of our party and ended leaving early.
^^ photo of the crowd by one of the people I went with – it was absolutely packed! ^^
One regret I have from the day is that I didn’t try out any of the plethora of food stands, which is very unlike me. I felt slightly cheated, but after reading several recipes and finding that quite a few are based around tomatoes (which I can’t eat) it was probably for the best. Like the other vegetarian dishes I have shared on here this summer (mexican baked eggs and sweet potato burgers) this recipe for vegan Jamaican curry uses black beans, which is funnily enough not something I use as frequently as it would seem. This is a great recipe for after work as it can be made in around thirty minutes, and can use what ever vegetables you have lurking in the bottom of your fridge. For example, I had three lone new potatoes, so I scaled down the quantity of sweet potato and subbed them in (I hate food waste). Depending on the brand of Jamaican spice you use (I used Tropical Sun) and personal taste you may want to add extra spice in the form of a chilli. I have also omitted salt and pepper from the recipe, as both were in the spice mix I used, so it’s worth checking the label before adding seasoning.
Previously on BAKE
serves four recipe by Jennifer Brown
1 tbsp rapeseed oil
1 onion diced
2x garlic cloves finely chopped
1 chilli finely chopped (optional)
thumb of ginger peeled and finely chopped
1 medium sweet potato (mine was 340g), peeled and cubed
500ml vegetable stock
½ tsp cayenne pepper
2 tbsp jerk seasoning
1 red pepper cubed
100g runner beans sliced
1 can of black beans, drained and rinsed
1 cup of your preferred rice (I always measure rice by cup)
75g frozen peas
handful of coriander
It probably isn’t much of a surprise to those of you who saw the pictures I shared of my new apartment, or those who saw pictures of my last, that I am an avid reader, which my groaning book shelves can attest to. In all truth, that isn’t even the half of it, as I have said before, I now read most of my books on my Kindle. While quite a few of the books I read are thriller (anything by Gillian Flynn) or comical shorts (Sloane Crosley and Mindy Kaling) I have a special place for those who write about food. They capture my attention, inspire to be more adventurous with my cooking and make me wish I could be a better food writer.
When Alma books offered to send me a food fiction book, I instantly said yes, and it rocketed straight to the top of my summer reading pile. Vanilla Salt (hey that’s the type of marshmallow in this post!) by Ada Parellada is the story of a the failing restaurant of a stubborn, stuck in his ways chef brought back to life by the new, beautiful, vivacious foreign kitchen help. Whilst the over arching plot is the typical generic romance that you want when lounging around in hot weather, what really makes the book special is the love affair between the author and the food she writes about. As a chef herself she brings a life and magic to the scenes in the kitchen that make you feel as though you, yourself are standing over the pans stirring them. Like the movie Chef, I wrote about a couple of weeks ago, this book shows the importance of social media in the food industry, and how it has changed how people discover and share their experiences of food.
As soon of I read the title I imagined up sugary pillows of vanilla-y marshmallow capped with a savoury twist of maldon sea salt. There is nothing quite like a homemade marshmallow, it is so much smoother and moist than it’s shop bought counterpart. With the help of a candy thermometer they are relatively simple to make, and you get to experience my favourite bit of kitchen magic. The moment when, as you slowly trickle hot sugar syrup into the bowl, the egg white goes from an unattractive foam to puffing up into something luxurious and thick.
Slight side note to this post. I finally found graham crackers in the UK (At Loon Fung in Chinatown)! Which meant I finally tried my first ever s’more and it was amazing!
Previously on BAKE
Previously on BAKE
One Year Ago- Sticky Chicken
Two Years Ago- Moules à la Marinière
makes 16 large mallows recipe by Jennifer Brown
1 egg white
½ tsp lemon juice
5 gelatin leaves
1 ½ tsp glycerin syrup
Seeds of one vanilla pod
5 tbsp cornflour
maldon sea salt
specialist equipment: candy thermometer stand mixer or electric whisk plastic tubs
After deciding to skip last weeks round up as I was away, I am back with the second instalment in my new series. It’s been a fun foodie few weeks. Last Friday after months of cancelled plans I finally made it to Street Feast at Dalston Yard. It was a great way to cross off a couple of places on my London restaurant wish list as there was a great mix of established names as well as some smaller brands. I was so excited to see a tomato free option on Pizza Pilgrims menu, and they did not disappoint with portobello mushrooms and truffle oil over a roux sauce, definitely a combination I will be recreating at home.
^^^ It’s only take 5 years to get a photo of the four of us together
The next day we headed off to Secret Cinema’s Back to the Future screening in Stratford. The level of detail in the recreation was incredible. In the weeks preceding we were given new identities and encouraged to dress up for the performance. I worked at the garage and Dan was a high school student. Apart from what felt like obvious cougar overtones it was fun to pretend to be someone else for the evening. I particularly loved the characters they had walking round interacting with the crowd (Lorraine told us that she was upset that her Mum would not let her on prom committee and Lou came up to ask us if we were enjoying the food from his diner) and acting out scenes from the film. We were lucky enough to see most of the scenes from up close (I have friends who missed nearly all of them) starting with seeing a commotion out of the corner of my eye that turned out to be the scene where Marty got run over. The whole thing culminated in a screening of the first movie on the town hall which we watched from the faux grass town square being lapped by a Delorean (!!!!!!) at appropriate parts of the movie.
^^^ In our costumes (Texaco workers were told to bring a chamois cloth hence the one hanging from my belt) for Secret Cinema before we had to hand in our phones
For the rest of the day I am going to be in the kitchen experimenting with recipes for the next few weeks content, so I shall leave you with a few things that have been inspiring me this week.
^^^ beautiful chard/fennel panzanella
I want to do: more painted herb pots for my balcony, five was not enough! I have been obsessed with the idea of adding some colour to our tiny 2.4m² outdoor space ever since seeing Laura Gummerman’s painted outdoor rug. I just love her fun use of colour around her home, I can’t wait to get started on this fun coloured mat gallery wall project next!
I want to eat: smashed avocado and herbs with crepes posted by Shu on her stunning instagram and I have not been able to stop thinking about them. I love crepes, and I always think of savoury pancakes having something heavy and hearty as a filling so this light summery alternative really caught my eye.
With this for dessert: pistachio gelato, one of my absolute favourite summer desserts of all time.
I want to go: To Alexandra Palace. I can see it in the distance every time I stand at my kitchen sink, and after seeing Shiny Thoughts gorgeous photos from there we’ve decided to break out our bikes on Sunday and cycle up there for their farmers market.
Getting some serious kitchen envy: from Love Taza’s city apartment kitchen update, I just love those charcoal cabinets.
Foodie Fact of the week: marshmallows were originally designed as sore throat soothers, and they actually work!
Also around the web: one of my photos was included in a Huffington Post round up of rice krispie treats it’s so exciting to see something I made up next to some of my favourite bloggers.
Previously on BAKE
^^^ roasted strawberries and cream cheese bagels/fennel and ricotta foccaccia