Thursday, 27 August 2009
Anyhoo I was trying to decide the best way to celebrate a new niece, Harry thought something along these lines:
But then Harry's idea of celebration is always some sort of running and grinning like a loon on a beach. And yes it is a bad picture but you try taking a good one of an insane Labrador running as fast as a hayfever suffers nose when you only have a tiny camera and there is a force 5 gale...
I thought, as her name is one of those lovely old-fashioned names, something along the lines of afternoon tea would be more the ticket.
To that end we made my favourite jam tarts - almond pastry, homemade raspberry jam and whipped cream. Can't you just hear the heavenly choir start up on that note!
Crumbly, buttery shortbread, the proper stuff with semolina in the recipe.
Ina Garten's lemon bars - I just love lemon bars so the Americans have given us something other than Violet!
and a wonderful almond and lemon cake with an amaretto whipped cream and raspberries.
So the arrival of Violet has also heralded the arrival of even more thigh fat for me which is bad news as I have to get Kate Moss thin for my wedding in November. Eeek. This blog is going to become '100 Ways to Eat Beans'.
Welcome to the world Violet and this is your first lesson in just how late your cool British aunt inevitably is. XXXXXX
Sunday, 8 March 2009
Saturday morning I fished out the pips and was about to start the whole process when we decided to nick up to Stoke so that Harry could gorge on disgraceful amounts of food. Labrador heaven in other words.
Harry's bed is now too small for him due to the copious amounts of food eaten by him this weekend. (Before any Labrador Rights people start to leave threatening comments this is not Harry's bed. This is in fact a puppies bed, Harry kicked the puppy off in order to curl himself up as small as he could and pretend to be comfortable whilst the puppy slept on the hard floor.)
We returned on Sunday after eating far too much pie, drinking too much gin and sleeping badly on a smaller bed than we are used to. No one should have too sleep that close to someone else! The house still reeked of vinegar and the oranges had come to no harm.
I did all I should - boil, add sugar, boil some more, boil for a bit longer, panic about the colour, have a shower, boil more and so on. I thought after about half an hour enough is enough bottle and be damned. Even after half the day in the fridge it is still soup. To add insult to injury Bobo took one look and pointed out that my thin slices were quite long and should they be, I pointed out boiling hot sugary things and insults not clever.
I am re-boiling tomorrow.
The SP sauce is fab - pictures tomorrow for I have missed the light.
Wednesday, 4 March 2009
I will be posting my first recipe this weekend probably for SP sauce - home made HP sauce (a little like A1 sauce for all you Americans out there) and chili sauce - insanely hot and good with cheddar....Toodles for now.
Friday, 27 June 2008
The next month is going to be really hectic - I need to start and finish my dissertation - but there are lots of recipes I want to try and photos are required for our new business Crushhouse so I promise to make it worth your while if you hang in there.
I also need to go back and grovel to the lovely Daring Bakers and see if I am still allowed to call myself one.....
First new post with holiday piccies next week.......
Friday, 14 March 2008
Monday, 10 March 2008
Pre-heat the oven to 200 degrees. Line and butter two 21cm sandwich tins.
Mix the egg yolks, 100g sugar, butter, flour, cornflour, baking powder, bicarb and lemon zest in a processor. Add the lemon juice and milk and whizz again. Divide the mixture between the prepared tins, there won't be much mixture but it will just go so spread it out as evenly as you can.
Whisk the egg whites and cream of tartar until peaks form then slowly whisk in 200g of sugar. Divide the mixture between the two tins, spreading the meringue mixture straight on top of the cake batter. Smooth one flat with a metal spatula and peak the other one using the back of a spoon. Put into the oven for 20-25 minutes.
With a cake tester, pierce the cake that has the flat meringue topping to check it’s cooked all the way through. Remove both cakes to a wire rack and let cool completely in the tins.
Unmould the flat-topped cake onto a cake plate, meringue side down. Whisk the double cream with the Amaretto until thick but not stiff then set aside. Spread the flat sponge surface of the first cake with the lemon curd, then spatula over the cream and gently put the other cake on top. Cut with a very sharp knife otherwise you can get sliding.
Friday, 29 February 2008
22:54 - I am tired. I must go to bed. Please excuse the poor pictures but the professional photographer I live with has left his cameras in a safe at work. The shame. I will update tomorrow after tasting the unattractive baby.
Goodnight and sweet dreams. X
UPDATE: My bread was surprisingly good! The crust was crispy and it had a nice crumb and good flavour. I always get a great deal of satisfaction making bread but it was a very long recipe! Thanks so much to Mary and Sarah who must have spent hours making it such an easy to follow recipe and for challenging us with an 11 hour recipe, I really enjoyed it.