It's Always Tea-Time!

'I know this one! Slaying entails certain sacrifices, blah, blah,biddie blah, I'm so stuffy, give me a scone.' -- Buffy the Vampire Slayer

Back in the day (ie, April), I wrote about my friends and my ill-fated plans for a period style teaparty outdoors, but it was only last month that the weather actually stayed nice long enough for us to pull it off (it was a dismal summer, okay? Eventually we got desperate and said we'd do it outdoors unless it bucketed it down with rain, when we'd go to someone's house; on the morning, my friend Boy texted in bewilderment, 'bright but moist?! What do we do?', haha. The trials and tribulations we endured...)

The short notice meant that the British-themed blog post I'd had in the back of my mind never really came off, and I was baking scones and shortbread the night before with no time for a morning photo shoot (they're divas, those baked goods; the light has to be just so).

I had a load of yoghurt left over from... something or other... taking up precious fridge room (with one fridge between seven hungry students, you understand why I couldn't just leave it to ferment), so when I came across a scone recipe which used yoghurt rather than egg (I have a moral dilemna over eggs at the moment; free-range cost nearly £1 more, and I can't bring myself to spend it, but at the same time I can't bring myself to knowingly buy battery eggs. I'm solving this currently by just not using eggs, but I sort of recognise that this isn't much of a long-term solution) and which involved very little butter and only a tablespoon of sugar!- I don't take much convincing for these sorts of things.

And, of course, it meant that I finally got to post a scone recipe up on Happy Love Strawberry. It may not be my gran's recipe, and it may not be the one I made for our tea-party, and it may even be the first time I've made scones without a cutter, by shaping it into a square and cutting it into nine -- I don't know why I'm saying 'may' anymore. I don't have a circle cutter, it's the tragedy of my life -- but the point is, we British never say no to a scone, whatever the situation XD.

(Incidentally! I've found another Queen fan -no, new readers, I don't mean the Freddie Mercury type Queen, I mean, The Queen - here at uni; we have matching union flag cushions! It's meant to be).

Yoghurt Scones
Recipe found here
Makes 9 small scones

50g butter, chopped into cubes and softened
280g (2 c.) plain flour
1 tsp baking soda
1 Tbs baking powder
1 Tbs sugar
120ml (1/2 c.) thick yoghurt (I used lowfat) and 60-120ml (1/4c - 1/2 c.) water (start with 1/4c), mixed together

Preheat Oven to 220C or 440F

1. Sift dry ingredients onto softened butter, and mush together with your fingers until the mixture looks like fine breadcrumbs. Pour in the sugar, yoghurt mix, and quickly mix to form a soft dough. Add more water if the mixture appears dry and the dough feels tough.

2. Dust an oven tray with flour, and roll the dough out into a 20cm square. Cut into thirds horizontally and vertically so you end up with 9 scones, but DON'T separate. (I did, because I'm an idiot, but then I realised and pushed them back together again. My cunning knows no bounds).

3. Bake for about 10 minutes in center rack of your oven until tops are pale golden, then divide them up. Serve hot/warm - once cool, these taste better microwaved for 10 seconds.

These have a great texture, but like all scones, aren't very sweet, so they do need jam. Whipped or clotted cream would be perfect too, but I had cream cheese in the fridge so I ate some with that.

When I say 'ate some', I mean, 'had three for lunch', obviously. Ah, the student lifestyle. Who needs nutrition?

Cake Or Shoes?

As a shiny new university student (I'll have been here two weeks tomorrow; can't believe it) my cooking and baking compulsion habits have had to change a bit. This is largely due to the fact that I'm now shopping for myself, and having to use my own - perfectly good Topshop money - to buy food and ingredients.

I have trouble prioritising between Topshop and eating, so I don't exactly have money to spare on baking stuff. And now that I'm feeding myself, I find myself browsing Tastespotting and Food Blog Search for savoury, rather than sweet, ideas now... definitely a new experience for me.

I'm getting old, aren't I? Don't tell me. I'm old.

Excuse me while I weep, a moment.

This dish is a bit of a last hurrah, then - it's what I made for tea the night before I left home, two weeks ago, and uses pretty much the most indulgent ingredient I could get my (economic situation-defying) hands on; black truffles. Credit crisis be damned!

...Well, okay, I found these relatively cheaply in Spain. My friends were filling their suitcases with new clothes and bikinis; I was filling mine with an angry coconut in a sombrero and a stash of black truffles. Sometimes I wonder where I went wrong.

Anyway, with less chance to bake, Happy Love Strawberry may change a little in future - I'll probably post more savoury stuff (I do stick the odd thing in every now and then, in a little salute to nutrition) and dinners, and there'll probably be a little less excess (I'll save it for my visits home; you'll know I've been back when I post chocolate chip cookie dough cheesecake squares XD. We can make a happy game of it). But I think you know me too well to believe I can go longer than about four days without a sugar fix ^__^.

Black Truffle Risotto
Adapted from a recipe by Shannon Bennett
Found here.
Serves 2-3 (it did for three with us)

Chicken mushroom stock (around 5 cups/just over 1l)
Extra virgin olive oil
1 small onion, finely diced
200g risotto rice
100ml dry white wine
30-50g black truffles, shaved
50g Parmesan cheese
50g butter
Salt and freshly ground pepper

1. Heat the stock in a large sauce pan over low heat. Heat olive oil in a heavy-based pan. Add onion and stir until the onion is soft. Add rice and cook until all grains are coated with oil. Deglaze with the white wine and cook until evaporated.

2. Add in ½ cup (about 125ml) of hot stock. Stir until the rice absorbs the stock. Keep doing so until the risotto is cooked to your liking. In the final ladle of stock, add in the truffles (save a few slice for garnish).

3. Remove the rice from heat. Add in the cheese. Season. Serve immediately on warmed plates. Garnish with truffles shavings.

...What d'you reckon? Sugar or Topshop; cake, or shoes?

Sugarcraft Flowers 101: Raindrops On Roses

Part One: Daisies & Primroses is here.

Predictably, I've left it so long between parts One and Two of this tutorial that I've now mostly forgotten everything Alex's Granny told me, but theoretically, here is the second part of my sugarpaste flower guide: Roses and Leaves!

You will need: a small quantity of sugarpaste (I'm reliably informed this is gumpaste in America), icing colours (paste or gel), cornflour for dusting, a few sticks of florists' wire cut into small lengths, a little dish of water, a small rolling pin, cocktail sticks or a little metal rod thing - you can see Alex's Granny's below, but I don't know what it is - and some sort of styrofoam block or similar to stick them in once you've finished. Also, to make leaves, a double-sided veiner; there's one in a picture lower down.

To start with the roses: Alex's Granny keeps a tub of these with her decorating equipment; they're just little lengths of florists' wire with hardened buds of sugarpaste on them. If you're ever using sugarpaste and you've got a bit left over, use the remainder to make some of these and just keep them somewhere separate; they provide the hard base to build your rose around.

To make them you take a little bit of wire - about 6cm? - and hook the end over (below), then you dip that hook in water and just mould a little blob of leftover sugarpaste around it into the little bud shape, pictured.

Here are several hardened bases stuck into the styrofoam block, and you can see I've begun adding petals. For this, you take little blobs of sugarpaste and flatten them out so they're really thin using your mini roller. I always had to do it thinner than I first thought and probably Alex's Granny thought I was slightly retarded, but was too polite and/or British to say anything. Don't be like me.

You can either use a petal cutter now or else hand-shape them into little oval/petal shapes. I can't remember using a cutter for this, but everywhere on the internet seems to assume that you do. Use your thumb and fore-finger to stretch them out so they're really thin at the tips, and to give them a bit of shape. Use the little metal rod thingy or a cocktail stick/the wrong end of a teaspoon would do? to wipe a tiny bit of water around the long edge, and then wrap your first petal around the bud.

The closest to a picture I can get is probably the bud in the top right hand corner of the below picture - it should wrap right around the bud shape at a slight angle to cover the (probably a slightly different colour) base beneath it.

You then repeat this with more petals, but placing the next one - slightly overlapping - at the other side. It should curl around it while it's still so small, as above. And then you just continue to place petals on - use your fingers to pinch the tips together once they're on, so they're shaped more realistically and blossom out a little, and make sure the petals overlap a little bit, but otherwise, you're away!

The above picture I think covers more or less every stage in one swoop XD. I am nothing if not efficient. Don't forget to use water or a dot of egg white to glue, or your rose will start slipping down the wire and go all clumpy at the bottom, and Alex's Granny will wonder what kind of idiot her granddaughter is hanging round with these days.

You can also see if you look carefully that the very edges of some of the outer petals are starting to crack slightly; this is because the sugarpaste is beginning to dry out. It dries insanely fast, especially when it's this thin, so you have to work quickly ^__^. Bear in mind we were doing this over the course of an afternoon.

Voila!

For me?! Oh, you shouldn't have.

For the leaves, you can get any amount of leaf-shaped cutters for whatever you so desire, but we just used a small, simple one - you can see it in the picture below, it's almost petal shaped. Roll your paste out flat, as usual, and cut out a thin leaf shape. You can shape this with your fingers as it is, but Alex's Granny has a double-sided veiner (the weird red thing); if you put your leaf in the centre of that (so it lines up the middle with the centre vein) and press both sides around it, it imprints little leaf veins on both side! Whee, so cute.

You can then just use another little length of florist wire to push into the middle of your leaf - there's a thicker groove along the back - about a third of the way up (you can see below where I've pushed one up too far and it's poking out the back of the leaf a bit). Remember to have dipped the wire in water first, so it sticks. And then just use your fingers to pinch the ends a little and give it a bit of natural shape, so the tip curves a bit.

I've gratuitously sneaked Alex's Granny's hands into the above picture, on the sly. I just can't control myself.

And that's it! Re: other question; these flowers last more or less forever - Alex's Granny showed me these incredibly elaborate displays she'd done for various grandchildren's birthdays and christening cakes -we're talking ten, twenty years for some of these XD. No, I did not try to eat them.

By all means, you can eat twenty year old sugarpaste, but leave me out of it ^__^.

A Trifling Matter

You may or may not know that it's British Food fortnight at the moment, and considering I'm a fairly patriotic blogger I thought I really had to make time for this one -- I was even organised enough to fit in making this before I left home to start uni at the weekend! Don't all die of shock just yet; I've been so busy that I almost forgot to post it.

The student diet of, er, toast (largely) means I don't feel like I've particularly made the most of BFF, but fortunately the brilliant Antonia of Food, Glorious Food has been flying the (union) flag with her British Food Fortnight Challenge!

I couldn't resist an opportunity to make a 'thoroughly British dish', so to make up for rather scatty posting for a while I decided to go all out with the ingredients for this one - Blackberry Trifle!

If you're unfamiliar with them; trifles generally have four layers; sponge at the bottom, then fruit, then custard, then whipped cream. Usually, at least where I'm from, raspberries are used, but with the theme being British/local/seasonal, I thought I'd branch out a bit.

Yes. I went blackberry picking again.

In my defence, this year was less horrific than the last - there were actually blackberries out this time around, which is always a good start - and it was all going rather well until, at the furthest possible point from home, my bag starting leaking purple juice all down my jeans and I was forced to rustle something up with (un-used! I stress that they were un-used!) dog poo bags. Will the humiliation ever end?

And traumatic experiences aside, I can at least say that I used organic, local, hand-picked blackberries, right?

For the cake part, I thought I probably couldn't get much more traditional and British than by using another of my Gran's old recipes; this madeira cake comes from the handwritten recipe book she gave my mum when she went to uni, back in, I don't know, Tudor times or something. This recipe book is practically an ancient relic, as you can imagine, which is why I don't have it with me at university, and thus why I can't tell you the recipe I used. I know, I'm hopeless.

My failings aside; this is a fabulous trifle - it's one of those puddings I always forget how much I like (until I realise I'm eating serving-spoonfuls straight out of the bowl, headfirst in the fridge). You can also make it ridiculously easily by using bought cake and tinned custard, and to be honest the charm of trifle is partly in doing this (I think it's a British thing. Er, or laziness).

Blackberry Trifle

Measurements for this are all very approximate, because I didn't really use them.

About 400g madeira cake (bought or homemade)
300ml double cream
150g cream cheese
couple of drops vanilla
400g tin custard
400g blackberries
4-5 tbsp water
2 tbsp caster sugar

1. For the base, break up the madeira cake into pieces and push into the bottom of a large serving bowl (I used an old one of my grandma's; bonus British points?). Simmer the blackberries in a pan with the sugar and water for a good few minutes until you have plenty of juice; there should be enough to soak into the sponge to give it that fantastic purple colour.

2. Spoon the blackberries and juice over the sponge and allow this to cool before covering it with the tinned custard.

3. For the topping, you can either just use plain whipped cream or fold in some cream cheese or mascarpone; I saw this in a trifle recipe ages ago but can't remember whose it was. Anyway, your cream should be lightly whipped (don't overwhip it) and dolloped over the custard layer. You might want more than I've suggested; it looks great if you're generous with the cream but proportions are personal preference, and I like less cream and more sponge.

To the Queen!

I'm In Love

I've told you before how I use food to show affection; in that case, I must love you people very very much. This is The Recipe you've waited all your lives for, The Recipe to end All Recipes; this is what you will want to eat for the rest of your life (probably considerably shortening it in the process; I can't be blamed if you die of vitamin deficiencies or whatever). This is the recipe I make repeatedly at the slightest excuse, and this is the recipe I made on Saturday for a potluck dinner with my friends before we all go our separate ways to university.

But you know, if you wanted to make it, you wouldn't need a momentous occasion like that. After the first time, you get good at making up occasions. You start inviting people round specially and pretending it's a big deal when really you see them every other day/they deliver your post. In my family, we started off making this recipe because it was Christmas, and finished up making it because it was Tuesday.

I've wanted to blog about this cheesecake more or less since Happy Love Strawberry was created (actually, it might have been the reason it was created; I forget) but as it's usually made for a big occasion there's never a chance for decent photos, and I really wanted to do this justice. And then, of course, I got my beautiful Nikon D40, and -- actually, it might have been the reason I got the Nikon D40, too. Hm.

Ohh, look at that texture. That's worth buying £300 worth of camera for.

I can only go on about this cheesecake before so long before you all want to beat my face in with a shovel (er, a surprisingly violent imagination just emerged there) so I will say only this: make this. Make this now. Make this if you want everyone who tastes it to fall in love with you. Make it to celebrate your birthday/Christmas/Easter/wedding/funeral/diabetes diagnosis -- okay, perhaps not that one.

The first person who comments and says 'I made this and I didn't like it...' gets their face beaten in with a shovel. I simply won't believe you.

White Chocolate & Raspberry Cheesecake
Recipe adapted from The People's Cookbook, as seen in Good Food magazine (July 07).
Serves 12

For the base:
85g (3oz) digestive biscuits, crushed (Americans; graham crackers. I usually use 100g of each for the base cause I like a little bit more)
85g (30z) ginger nut biscuits, crushed
85g (3oz) butter, melted

For the filling:
500g (1lb 2oz) white chocolate, broken into pieces
50g (2oz) butter
1/2 vanilla pod, split lengthways
500g (1lb 2oz) full fat soft cheese
50g caster sugar
175ml whipping cream
225g punnet fresh raspberries, plus extra to decorate

1. For the base, combine biscuits & butter, then press into the base of a 23cm (9.5") springform tin.

2. For the filling, put the chocolate, butter and vanilla pod in a heatproof bowl and microwave in 20-second bursts to melt it. Allow to cool slightly.

3. In another bowl, mix the soft cheese, sugar and whipping cream til smooth.

4. Remove the vanilla pod from the chocolate mixture and stir the chocolate into the cream. Gently stir in raspberries with a spatula, then spoon on top of the base, smooth carefully, and leave in the fridge to set (8-24 hours).

5. Remove from tin and decorate with raspberries to serve.

I go to uni on Saturday, so blog posts may be sporadic for a while - I'm hoping to get in this month's Daring Baker challenge but time might be against me this week. Bear with me a bit and I'll be back with part two of the sugarcraft flower tutorial soon ^__^.

Also, I made a Flickr account! I'm not sure why. But it makes me feel cool.

Yeah, I ate this. Win.

Sugarcraft Flowers 101: Upsadaisy!

This may not be the sort of thing normal eighteen year olds do on an everyday basis, but when I am not busy drinking, raving and ...voting?... I've always wanted to be able to make those fantastically delicate edible flowers you see adorning professional cakes. You know, the really beautiful tiny ones you can't believe are made of sugarpaste or whatever.

My friend Alex knows this (what, I said she was a good friend. She knows this and she hasn't left me in a skip yet) and as it happens her granny happens to have the aforementioned Mad Skillz. So the other week she invited me round to hers for a sugarpaste flower tutorial (while Alex presumeably went off drinking/raving/voting. Actually I suspect she was making icecream, with the odd interval for coming over and laughing at the 'enraptured' expression on my face).

(For future reference, Alex has two grannies. One is ridiculously posh (I have a pretty posh voice, and next to her I feel like a Cockney rascal), and one has Mad Cake Skillz. Obviously, all the following took place with the latter. The former may feature in the future should I ever need to prepare afternoon tea, or perhaps own a mansion).

I don't claim any experience at all at flower-making; I'm genuinely just relaying Alex's granny's wisdom here. Don't laugh at me if you have loads of decorating experience, kids: this is a from-scratch guide, okay?

This post is being split into two, on grounds of being so epic. This week (bear in mind here I'm never going to be organised to make this weekly): daisies and primroses.

These were the first, and simplest things we made. You will need: a small quantity of sugarpaste (I suspect this has a different name in American. Damned if I know what) - I'd only ever used fondant before -, icing colours (paste/gel), cornflour for dusting (Alex's Granny's Handy Hint: better than icing sugar as it doesn't go sticky when you've got water around. The woman's a genius. Don't tell me you all already use cornflour rather than icing sugar or I'll cry), small or medium blossom cutter (for daisies) and a medium primrose cutter (for primroses, obviously), a ball ended modelling tool for daisies and cone ended for primroses, a small rolling pin, a few sticks of florists' wire, and some sort of foam mat. And possibly some stamen-type things.

Sounds rather complicated. It isn't.

The daisies are hugely simple: you basically roll out a small quantity of dyed sugarpaste (far, far thinner than I expected) then use your blossom cutter to cut lots of small/medium flowers out. Roll over them briefly with the rolling pin again, and then you use the end of your ball-ended modelling tool to just press them into the foam - and when they spring up again they've shaped round it into little semi-circles (top right of the above picture). Cute, no? And dead speedy.

You can then use a little more sugarpaste in a darker or contrasting colour and make tiiiny little versions to go inside, like below. Which, let's face it, wins at life. In the ones below little tiny stamens have been threaded through the daisies to pin the two together. Don't eat the stamens, haha, but they're cute.

If you don't want to use stamens, or you're just putting these on top of a cake and not flinging them around anywhere, or else you just have icing on hand, you could use a little blob of royal icing to go inside these instead. Or (Alex's Granny's Handy Hint #2) a dot of egg white will secure the flower to the stamen. Huzzah!

Do I love how easy these are? Yes I do. Am I sort of obsessed with Alex's Granny? Yes I am. She is my new hero.

Primroses are also pretty simple (I'm saving the more tricksy roses for next time XD). For these, you make a little oblong of yellow sugarpaste (or, you know, it doesn't have to be yellow. Primroses are, but don't feel like I'm limiting you as women or anything. Or men. I'm not limiting men either), and then use a tiiny skewer - I didn't put skewers on the list, did I? I'm sure you've got skewers, or something similar) to flatten the bottom as you rotate it round. There's an ACTION SHOT! of Alex's Granny in action just below. Don't you just love her hands?

Then once your primrose is fine enough, you use the cutter to get the basic shape. You can either pinch the bottom or press it into a little hole - below, Alex's Granny is using a mat with little holes like this one. She's also using the ball-ended modelling tool to give the petals a bit of shape; you can roll the end of your skewer in a triangle along each petal, as well.

Below, you can see the shape this has given the petals. You can then use the cone-ended modelling tool to imprint the middle - you see it's like a little star shape? Don't go too deep or you'll puncture it; it needs to be intact cause you're going to push a little length of florists' wire through the middle. Wet the end of the wire first so it doesn't drop out, and you can press a stamen in after that too, if you want.

That is possibly my favourite picture in the world.

And voila! Primroses and daisies galore!

...Oh, you want to know how to make the roses now? Watch this space.

Hope that was okay: this is a bit of a departure from my regular blog posts, and I'll feel an idiot if everyone's like, 'er, everyone knows how to do this,' or 'this is crap, this way is better..'. Like I said, I have zero experience, so I hope that all made sense.

Can we have a moment of collective love for Alex's Granny as well, please? She now thinks I'm a maniac, admittedly, but you know it was worth it.

Greedy Spice (or: So Tell Me What You Want, What You Really Really Want)

You know how it is. You're in the house on your own, watching DVD boxsets with hair like a flowerpot man and making the most of your day off work, and you decide it's the perfect time to bake something warm and simple while no one's around to interrupt. Like, say, bread. Freshly baked bread; and cause it takes so long with all the rising and proving (are rising and proving the same thing? Whatever) it'll be ready right on time for your family to get back in and devour.

And then you remember that you're horribly lazy and --wait, is this just me? Alright. Then I remembered that I'm horribly lazy and slightly suspicious of yeast .

(I was one of those children who was emotionally scarred when it was explained that yeast was a Living Thing and that when you put it in the oven you Killed It Dead. I mean, emotionally scarred for about ten minutes, until I got hungry and ate a piece of toast.)

If you want to keep your kitchen a massacre-free zone (or you just can't be bothered with kneading, rising or proving (or both?)) this recipe is perfect. And it also means that what could have taken an entire day takes an hour, tops, and that's with fifty minutes baking time during which you can go back to series two of Buffy or brush your hair or something (okay, maybe most people brush their hair more often than I do. I'm told it shouldn't take fifty minutes).

But the main difference between slaving all day over a crusty artisan loaf and just baking a sweet spice bread is that the first one gives you bread at the end of the day.

The second option gives you a soft, honeyed, warm, cinnamon and ginger flavoured loaf. Right now.

Sitting in a house with it all day is probably not the answer if you intend your family to have some.

...But of course, they don't have to know you baked it...

Spice bread
Adapted from http://flagrantedelicia.com/

250 g honey
250 g bread flour
5 g baking powder
100 g dark brown sugar
100 g butter
2 eggs
100ml milk
a pinch of salt
Vanilla
Cinnamon, ginger and nutmeg.

Pre-heat the oven to 160ºC. Grease a 19x9cm (7.5"x3.5") loaf pan and line with parchment paper.

Mix the ingredients together and pour the batter into the pan. Bake for 50 minutes.

Easiest instructions in the world? Yessir. My laziness extends in all directions.