Easter Cake

Having not one but two wedding cakes to make in the foreseeable future, I thought I should probably learn how to deal with fondant or royal icing. We were also visiting T's parents for Easter weekend, so I took the opportunity to make a bigger cake than I would normally and palm some of it off on them.

I started with the Simnel cake in from the April edition of Delicious. I didn't read it through before baking it, so I didn't realise you had to bake a layer of marzipan in to the cake. I didn't have any marzipan, and I don't like the stuff, so I skipped this step. I thought this might make the cake a bit dry, so I soaked the cake in marsala, lemon juice and sugar syrup before icing it.

I initially planned to do royal icing, but life got in the way and I ran out of time to do the icing in stages. Each stage has to be left 24 hours to dry, and I only had one afternoon. I went for fondant instead.

Trusty old Leith's came out. Syrup was boiled to the soft ball stage, then kneaded on the worktop with a spatula. It then stuck to the worktop, and made such a pathetically small ball of icing when I did prize it away that I gave up and binned it. Then I spent 15 minutes chipping the remaining sugar off the worktop with a knife. On the plus side, they played "Sit Down"by James on the radio and I still know all the words. That makes me feel very old indeed.

I decided to give another recipe a go before giving up and buying ready-made icing. This was much more successful; soon I had a rather large ball of sugar paste, and a kitchen covered in icing sugar. It took me several attempts to roll the icing out large enough to cover the cake, as it kept sticking. I only used icing sugar, but with hindsight I should have used some cornflour too to make it stick less.

Once I'd done the cake, I smoothed off any bumpy bits and tears with wet fingers and a paring knife. Classy.

I dyed the remaining icing into several colours to decorate the cake with, and went crazy with some miniature cutters I was given at Christmas.

Fondant confetti shapes

They were still a bit dusty at this point from the cornflour, but I'll brush that off later when it's hardened.

Fondant chick

I had loads of icing left over so I tried to make a hatching chick. The egg part fell to pieces but the chick survived.

Easter Confetti Cake

Given that this is my first time making this type of icing, as well as my first attempt to cover and decorate a cake, I feel quite chuffed. The surface isn't entirely flat, and the shapes aren't uniformly spaced, but it looks like vaguely good.

Fondant Icing
Makes enough to cover & decorate a large cake.

450g icing sugar
50g glucose
1 large egg white
flavours and colours
cornflour for dusting

1) Put the icing sugar in a bowl, sieving it if it's very lumpy. Make a well in the centre.
2) Add in the egg white, glucose and any flavourings and colours you want to use (such as lemon, orange flower, peppermint etc).
3) Knead the mix in to a smooth dough.
4) Dust a large surface with icing sugar and cornflour, and roll the icing to the desired shapes.

TIPS
- You can use the white icing to cover a cake, and then colour and flavour the offcuts to use as decorations.
- A drop of blue colouring makes white icing seem even whiter.
- Keep the icing in an airtight bag or covered with a damp cloth when you are not using it - it dries out quickly.
- If it does start drying out, add a drop of egg white or water to the paste to make it more malleable.

Orange Tian - March Daring Bakers

This month's challenge almost totally passed me by, and it was only last week I remembered I had to do it!

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

Again, I didn't feel very inspired by this recipe. As a child, I always thought my Dad was strange for not liking creamy desserts, but in the last few years I've started to agree with him. Whipped cream in particular sets my teeth on edge. (I still love clotted cream though, no worries there.) This particular challenge contained a rather large whipped cream element.

Anyway, on I ploughed. The whole point of Daring Baking is to try something you wouldn't otherwise. First up was the pate sablee. This is basically an enriched shortbread, so it forms a very crumbly, crispy pastry when baked. This came together pretty easily, although I had to chill it for over an hour before it was strong enough to work with. As I only wanted to make a couple of tians at most, I halved the recipe, cut out 4 large circles and cut out several smaller circles to make petit fours with. As soon the pastry came out of the oven, I recut it with the plating ring to ensure it was the right size and hadn't spread too much.

Pate Sablee: tian discs at back, petit four discs at front.

We had to make marmalade to use as a layer. I'd already made some Seville marmalade earlier in the year, so I melted some of this down with extra sugar and juice to create a slightly sweeter version that was more suitable for the dessert.

Sweetened Seville Marmalade

Next was the caramel. I have yet to make a successful caramel. Although this one didn't burn, it was way too runny, and was a little bitter. One day, I will conquer caramel. Not today though.

The bit of this challenge that I found most useful was learning how to segment an orange before. A video showing how was posted, and after watching AWT mumble away I managed to do a pretty good job. This is actually quite a useful skill for me, as I love oranges but often avoid them as I hate the pith. (Weirdly, my favourite dessert as a child was orange segments with Cointreau cream. My Mum thought this was ok but watching ITV wasn't. She obviously stopped reading the parenting book before the booze chapter.)

Finally the dreaded whipped cream. Gelatine was added, along with some sugar to stabilise the cream. I didn't find the cream much different, except now the texture was gluey as well as foamy. Ick. We were meant to fold in some of the marmalade at this point, but I opted for a shot of Cointreau instead. If anything was going to make whipped cream with ground up beef bones better, it would be booze.

Orange Tian

The final stage was assembling the dessert. Orange segments went on the bottom, then cream, then a pastry disc spread with marmalade. The whole thing went in the freezer for 10 minutes to harden up a little. Once inverted on to a plate, a little caramel sauce was drizzled over the top.

The final verdict was mixed. I loved the orange segments, and the crispy pastry was a nice contrast to the rest of the dessert. It was let down by the slight bitterness of the caramel and the sickly cream; I ended up being glad that I'd only made one. In future, I'd replace the whipped cream with Cointreau ice cream, or a thin layer of clotted cream. I like the tian idea for desserts in general, and it was quite fun assembling it upside down.

You can see the full recipe here.

Black and White Shortbread

I have been shying away from some of the more frivolous cookbooks in my collection, and find myself returning again and again to the Leith's Cookery Bible. I quite like the way pages upon pages of it are filled with French sounding dishes I've never even heard of. The first chapters give advice on how to cater a buffet for 80 people and the basics of food hygiene. There are few pictures, and they are mostly pretty useless for the basic home cook - 3 ways to present apple flans?

Black & White Shortbread

I had a craving for shortbread, and I had some chocolate left over from the stall that needed using up. I love making shortbread, as it uses very standard store-cupboard ingredients. It's ideal for late night baking sprees when you can't be bothered to go to the shop. It's also easily jazzed up by whatever ingredients you have lying around (I'm quite a fan of citrus and herbs).

Two-tone Shortbread

As the chocolate helps seal in the moisture, these keep really well. Be careful not to leave them in a warm place, as the chocolate will melt. While this won't affect the taste, they might become a bit blotchy looking. The rice flour helps to keep the texture really "short", but if you don't have any, you can substitute it for more plain flour.

Black & White Shortbread (adapted from Leith's Cookery Bible)
Makes about 8

110g butter
55g caster sugar
110g plain flour
55g rice flour
100g white chocolate
100g dark chocolate

1) Preheat the oven to 170C.
2) Thoroughly mix the sugar and butter together.
3) Add the flour, and gently knead to make a smooth dough.
4) Roll out the dough on a floured surface, to about 5mm thick.
5) Use a biscuit cutter to cut out large circles. Reroll the scraps until you have 8 biscuits.
6) Put the biscuits on a tray, and chill in the fridge for 30 minutes.
7) Bake in the oven for 20 minutes. They should be starting to turn golden.
8) Cool on a rack.
9) Melt the white chocolate in a small pot. Use a pot that the biscuits will only just fit in to, as you want it to be as deep as possible.
10) Line a baking tray with greaseproof paper. Dip the biscuits halfway in the white chocolate, and place them on the paper to cool. Put the tray in the fridge if your kitchen is warm.
11) Once the white chocolate has hardened, repeat steps 9 & 10 with the dark chocolate.

Tiramisu - Daring Baker's February Challenge

Another month, another challenge!

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

I can't say I was overly thrilled by this month's challenge. I'm not a major fan of tiramisu (or Italian food in general. Shock Horror.) and the baking element was rather minimal. I did enjoy making the pastry cream though.

First up, the ladyfinger biscuits. This step was pretty straightforward, although my batter didn't make as many biscuits as the recipe said it would. I was really impressed with how professional the biscuits looked (if you squinted a bit and ignored the wonky bits). So impressed, I forgot to take any pictures.

Next I made the mascarpone cheese. This was an absolute nightmare. I heated cream in a double boiler, trying to get it to 88C. It got to about 70C and stopped. Long slow heating of cream makes clotted cream, and I could see the yellowy crust forming on my cream. I love clotted cream, but this was not the right occasion! The recipe said I would see small bubbles forming as the cream reached just below simmering point. Instead, the cream suddenly thickened and went very very stiff. I added the lemon juice just in case the process was still salvageable. There was no curdling, and I couldn't see any whey in the mixture. I strained the cream in cheesecloth. After leaving it overnight, there were two drops of whey underneath the cloth, and the cream was as solid as butter. It tasted like mascarpone, but the texture was too firm. I left it out to soften at room temperature.

Tiramisu

The zabaglione was next on the list of components. This thickened up nicely, although the lemon zest made it look lumpy even when it wasn't. I would have added the lemon at the end to give flavour but without making the texture so lumpy.

Moving on, it was time for the pastry cream. I'd made this once before for chocolate eclairs, and it had been a bit of a disaster. I was determined to get it right this time, and kept the heat so low that it took ages to thicken up and cook. It came out really well and I finally felt like something in this recipe challenge had gone right!

Finally, I made up the sweetened whipped cream, and assembled the tiramisu. The recipe said you needed a pint of coffee. I used about a quarter of that to soak the ladyfingers. I have absolutely no idea who is getting half a litre of coffee in to 25 sponge biscuits. The recipe said to use an 8inch square dish. Mine was 8.5 inches, so I thought it would be fine. After putting a few of the biscuits down in the first layer, I realised I'd be lucky to fill half the dish.

Finished Tiramisu

It tasted pretty good, and it was so rich that even though I'd only made a half size portion, I still got 6 platefuls out of it. I served it up to T's parents, who were in raptures over it, and were ridiculously impressed when T told them I made the ladyfingers and the mascarpone.

(As a side note, the next morning I was ill, and the sight of that tiramisu in the fridge turned my stomach so much I hid it in the freezer. Even typing this now is given me memories of nausea, so I think that it will sit in the freezer until I give in and throw it away. It's not bad, it just has negative connotations now.)

I didn't rate the recipe at all. Every stage seemed inaccurate or poorly explained, and the quantities were either too large or too small. So for that reason, I'm not going to link to it or write it out here. Hopefully next month's challenge will be a bit more inspiring!

On the plus side, I now have a bottle of marsala to swig every time the ironing gets too much.

Salted Caramel Macarons

My first three attempts at macarons were pretty disastrous. Even looking back at the photos is making me cringe at how bad they were! My first go at a recipe from the Ottolenghi cookbook also entered into the "FAIL" category. I saw a few other blogs having success with the Ottolenghi macaron recipes, so I decided to remedy two fails with one baking session.

I had some egg whites already aging in the fridge, but I enjoyed weighing out 60g of them. I love doing everything by weight, mainly because I can't be bothered to get jugs and spoons out and create extra washing up. I don't know how Americans cope with cups. Have you ever tried scraping out peanut butter from the corners of a measuring cup so you can use it to scoop out another ingredient? It's lame. Buy a scale! Then you can just dump everything in one bowl!

A major problem with my last bunch of macarons was the lumpy mixture. They tasted ok, but macarons are meant to look a little bit pretty too. I don't have a food processor, so I gave the ground almonds and some of the icing sugar a bit of a bash around in a pestle and mortar before sifting them through a fine sieve.

I was also more confident about what the batter was meant to look like. It should be sturdy enough to pipe without running in to one big puddle, but soft enough that it will smooth down in to domes when left. After very carefully folding the sugar and almonds in to the whipped egg whites, it was obvious that the mixture was too stiff, so I got to give it a couple of good beats to get it down to a softer consistency.

After I'd piped all the macarons and topped them with some chopped peanuts, they sat by the radiator for a bit to form a skin while the oven preheated. In they went for 8 minutes, when I checked them to see if they were browning too fast.

Salted caramel and peanut macarons

YAY! While they were still underdone, every single macaron had a smooth topped dome, and some impressive looking feet. Another 4 minutes in the oven had the shells nicely starting to brown, and me dancing around the kitchen in triumph.

Finally with feet and smoothness!

Although I think that cooking is about making something that tastes good, there is always an element of presentation that I've struggled with. I don't have the patience to spend hours making things look perfect when all I want to do is eat them! So although my macarons had good feet and smooth tops, some of them were more ovoid that circular, so not a complete success, but good enough for me.

Once the shells were cool, I sandwiched them together with dulce de leche spiked with crushed peanuts and sea salt. I should have chopped the peanuts smaller and thickened the caramel more, as it was a bit oozy, and some of the larger peanuts made the macarons sit wonkily.

The smell when I opened the tin I'd stored them in was amazing, although I was a little disappointed that the peanut flavour wasn't that strong when it came time to taste them. However, after leaving them for 48 hours the flavours intensified, but the macarons lost a bit of their crunchiness. I would probably use more peanut next time to get the flavour and the texture.

The recipe is copied out here for your delectation.

Goat's Cheese & Onion Tartlets

I've been doing a cake stall in the evenings at a late night shopping event, and have found the savoury items go down just as well as the sweet. Although I love the bacon scones, I wanted something vegetarian too.

Goat's cheese seemed like a good idea, as did caramelised onions. I couldn't find a recipe I liked, so I winged it a bit. I thought this was one of the simplest recipes I make for the stall, although having typed it all out, it begins to seem quite complex! There are quite a few steps, but they can be done in stages over several hours.

Goat's Cheese & Onion Tartlets

I think they taste nicest served fresh out the oven, but they've had good feedback on the stall when I've been serving them at room temperature. They also keep well and will happily be reheated.

Goat's Cheese & Caramelised Onion Tartlets
Makes about 24

170g plain flour
55g butter
30g lard (use vegetable lard if making this vegetarian)
2 onions
150g goat's cheese
A little olive oil
Salt & Pepper to season

1) Begin with the pastry. Rub the butter and lard in to the flour along with a pinch of salt, until the mixture looks like coarse breadcrumbs.
2) Add in 2-3 tablespoons of cold water, and gently mix to form a dough. You may need to add a bit more water, but the pastry dough should be quite flaky and dry.
3) Wrap the pastry in clingfilm, and chill it in the fridge for at least 2 hours. Overnight is better.
4) Once the pastry is suitably relaxed, flour your work surface, and preheat the oven to 180C.
5) Roll out the pastry to about 3-4mm thick. You might need to knead it a little before it rolls properly.
6) Using a large biscuit cutter, cut out circles of pastry. Gently push these into a non-stick muffin tin, to form the tartlet cases. Reroll any scraps until you have 24 cases. (If the kitchen is warm, or the dough is getting too soft, chill the formed shells in the fridge for 30 mins or so.)
7) Place a small square of foil or greaseproof paper over each tartlet shell, and fill it with baking beans. Bake it blind for 7 minutes, remove the beans, and bake for a further 5 minutes. Remove the shells from the tin and cool on a rack.
8) Meanwhile, finely chop up the 2 onions. Cook them with some salt and pepper in a covered pan on a very low heat for about 30 minutes. Stir occasionally.
9) Once the onions are cooked, put 1 tablespoon of onion in to each tartlet shell. Thinly slice the goat's cheese and top off each tartlet with a slice of cheese and a sprinkle of black pepper.
10) Put all the tartlets on a tray, and bake for a further 15 minutes at 180C.

Chocolate Brownies with Chestnuts & Figs

The only cookbook I got for Christmas was Ottolenghi. This was good, as my cookbook shelf is full, and I didn't want the usual semi-novelty cookbooks I usually seem to receive ('101 Biscuit Recipes' anyone?)

I had a packet of chestnuts in the cupboard leftover, so I decided to make Khalid's Chestnut & Chocolate Bars.

The digestive base was easy enough, and the chocolate mix for the top was also very simple, with the most strenuous part being chopping a large pile of chestnuts, figs and white chocolate. It went in the oven, and came out very, very, very wobbly. So it went back in the oven for another 10 minutes and was still wobbly. The recipe said it wouldn't be totally cooked, but I didn't expect it to basically look the same as when it went in. I put it in the fridge to see if that would harden it up. Maybe the chocolate would set solid.

A few hours later, it was still way too wobbly. I tried to turn it out of the tin (luckily I'd used a silicone one) but it was obviously going to end in disaster. I gave it another 10 minutes in the oven, but it was STILL wobbly! I shoved it back in the fridge as I was not in the mood to deal with a massive pile of fail goo at that moment.

The next day I was immersed in the domestic bliss that is the life of the self/un-employed. After warming up with bouts of bed making, laundry and sweeping, I decided to deal with the fail. I thought I might spoon some over ice cream and bin the rest.

It had set! I was not expecting that at all. A bit of a push and it popped out of the tin in one lovely firm lump, and sliced up with a crisp finish that is just so satisfying.

After all the abuse I'd put it through, I wondered whether it would taste any good. The chocolate mix was flourless, so although it was firmer than it should have been, it was still moist, almost like a giant truffle. The chestnut and the figs were there, but weren't as overpowering as I'd worried they might be, but not really that flavourful either.

Chestnut & Fig Brownie Bars

I guess I'll have to give this another go before I reject the recipe altogether, but I wasn't that impressed. It was just digestives with a eggy ganache on top, with no stand out flavours or textures. Not offensive, but just not that amazing either.

January Daring Bakers - Nanaimo Bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

I first discovered Nanaimo Bars while driving round the Canadian Rockies. I left mine in the car while checking out a lake, and it melted. When we got to Peyto lake, I buried it in some snow, and by the time I returned to the car, it was solidified again. Woo!

As well as being excited to make Nanaimo bars, I was also interested in gluten free Graham crackers. I've had a lot of requests for GF stuff on the stall, and I wanted to know what Graham crackers tasted like.

I couldn't find sorghum flour anywhere, and internet searches revealed that UK sorghum is rarely truly gluten free. Instead, I used more white rice flour to replace it.

The Graham crackers were otherwise uneventful. As mentioned in the recipe, the dough is very sticky and soft, and quite hard to work with. Despite flouring the surface loads, only 2 or 3 crackers out of each attempt were sturdy enough to make it off the worktop and on to the baking tray. Patience and a lot of re-rolling was necessary.

Graham Crackers

I didn't really like the taste. The honey flavour was a bit sickly, although the texture was very similar to digestives, which are often cited as the nearest thing the UK has to Graham crackers. I ground up the rest to use in the base of the Nanaimo bars.

I pretty much followed the recipe, except for the coconut. I failed to measure how much was left in the packet before writing the shopping list, so I only had half the amount needed. To make up for the missing coconut, I added in some oats as well.

Nanaimo Bars

The custard layer was incredibly thick, and it wasn't helped that the current weather meant that the kitchen as freezing, so the butter was very hard. I was worried that the custard powder made it taste chalky, but I hoped the other elements would make up for this in the finished product.

Finally, I topped the bars off with dark chocolate ganache. It was tricky to stop the warm chocolate seeping in to the custard layer, so it was important to cool the chocolate and work quickly to stop the custard melting. Once the chocolate layer was chilled, I turned out the bars and cut them in to shape.

Coconut, oat, almond & chocolate base, custard filling, chocolate topping.

They were just how I remembered. The sickliness of the Graham crackers was lost in the chocolate and coconut of the bottom layer, and the chalkiness of the custard had also disappeared. The chocolate topping mirrored the bottom layer nicely. Another great challenge from the Daring Bakers!

Spicy Bacon & Cheddar Scones

If I were the Pioneer Woman, I'd tell you this recipe makes my skirt fly up. If I was Deb of Smitten Kitchen, I'd tell you you'll regret every minute you wait to make this recipe, and then post a picture of my cute baby. If I worked for Word Of Mouth, I'd say that I subbed Cheddar for Gruyere as I was staying true to my working class roots. If I was living in London, I'd worry about whether I should reveal that half the ingredients were PR freebies, start writing about unctuous pork, and then get so stressed out that I'd just blog about going to Tayyabs for dinner instead.

It's not skirt wearing weather, I don't have a cute (or plain, or ugly, or any type at all) baby, I'm not that working class, and all of the ingredients were bought with my own money. So there.

I've been doing an after work craft market in a bar, so I decided to make some savoury items to capture the crowd who aren't up for a pint of beer and a chocolate cupcake. After sifting through a huge pile of cookbooks for inspiration, I settled on the spicy bacon & gruyere scones from 'Bake' by Rachel Allen.

Bacon & Cheddar Scone

I changed from gruyere to cheddar for purely economic purposes. Baking is a fairly low margin product. When you add up the number of hours of labour I put in, minus costs, I'm lucky to make anywhere near minimum wage. Every penny counts in this game. Although I did buy free range bacon, because I'm not that cheap.

The recipe was fairly simple, although I was worried that the mixture was looking rather dry after adding the butter. I'd forgotten that buttermilk came in later, which took it to the other extreme of being too wet. The recipe says not to knead the dough, which is hard, as it doesn't seem to want to come together. Although the dough is quite sticky, it is fairly robust. This makes it quite easy to scrape the scones off the counter and on to the baking tray without them falling apart.

They rose really well, and had that stretchy look around the edges that is the mark of a good scone. Most of the time I don't try more than the crumbs of stuff I've made for the stall. Eating the produce is not great hygiene, as well as depriving me of much needed profit. However, there was a small blob of dough leftover that wasn't really big enough to sell, so I baked that as well to try it.

They smelt fantastic coming out of the oven, and I could barely wait for them to be cool before eating the mini one. The outside had a bit of crunch, while the inside was soft and airy (buttermilk is one of the best ingredients for airy baking, it's just a bit tricky to find!). The cheese flavour was clear, with a subtle spicy tingle from the cayenne. When you hit a lump of bacon, it went to the next level of deliciousness. The pre-cooking followed by baking meant that the bacon was crispy, and the fat had rendered in to the surrounding dough. My limited grasp of English vocabulary is not enough to describe how great these scones are.

Airy texture, with bacon peeking out.

Spicy Bacon & Cheddar Scones (From 'Bake')
Makes 10-20 depending on cutter size

450g plain flour
1 tsp baking soda
1 tsp cayenne pepper
1 tsp salt
30g cold butter
110g bacon, cooked and finely chopped (this cooks down to less than 110g, use more if you love bacon)
110g cheddar, finely grated (use gruyere if not being cheap)
1 egg
375ml buttermilk (or milk)

1) Preheat oven to 220C, Gas 7
2) Sift the flour, baking soda, cayenne and salt in a large bowl. Rub in the butter until it looks like fine breadcrumbs. Mix in the bacon and cheese.
3) Combine the buttermilk and the egg in a jug, and add it to the dry ingredients.
4) Stir until the mixture forms a dough. Turn it out on to a floured surface, and gently fold to fully incorporate all the ingredients.
5) Roll the dough out to about 2cm thick, and cut out the scones. I used a 3inch cutter to make monster scones, but you could use a smaller cutter, or even cut the dough in to squares.
6) Place the scones on a floured baking tray and bake for 10-16 minutes (depending on size). Cool on a wire rack for as long as you can bear, and then eat warm.

While these are best eaten straight away, they can be reheated at 160c for 6 minutes, although this does make the outside a little too crunchy. Sprinkle with water before reheating to minimise this.

Tarte Tatin

For New Year, we had T's brother, and 2 of their cousins staying in the flat. We had tickets for the outdoor concert in Princes Street Gardens, and the temperature was forecast to be -5C that night. With a few extra mouths to feed, and a warming meal needed, I decided to make a roast dinner followed by tarte tatin.

I attempted a tarte tatin last summer. It didn't go well. The pastry was undercooked and underwhelming, and the caramel wasn't sticky enough. I was determined that this one would be better, and decided to go with trusty old Leiths' recipe.

The first thing I noticed is that the pastry wasn't puff, or even ordinary shortcrust. It had rice flour as well as wheat flour. The pastry came together quite easily, who needs a food processor when you have a pastry blender? I rolled it in to a large disc between two sheets of baking paper.

Tarte Tatin

While the pastry was resting in the fridge, I chopped two cooking apples, and melted sugar and butter together in a frying pan. Leiths said to add lemon zest, but I decided a bit of cinnamon and nutmeg would be a bit more seasonal and warming. I layered the apple slices around the pan, and tried my best to make them look neat and even, but the in the end my presentation efforts were thwarted by my short attention span, and unwillingness to dip my fingers in boiling caramel.

Once the caramel had cooled slightly, I put the pastry lid on, and left it in the fridge until we'd finished our roast dinner. Once it went in the oven, the smell of the apples and caramel, with a hint of the spices, was wafting around the flat. It smelt great, but would the pastry be cooked? Would the caramel be ok, and would the cooking apples still be sour?

Mmmmm, leftover tart...

When it came time to turn the tart out on to a plate, it was obvious the pastry was cooked. The apples looked soft and sweet, and the caramel looked dark and glossy - success! Except, the very caramel in the centre of the tart was a little burnt. So not quite perfect, but near enough.

It was delicious served warm with a scoop of natural ice cream (plain cream flavour, no vanilla. I bought it by accident once and am now converted.) The spices warmed it up even more, and the caramel was almost right (apart from the burnt bit). The apples were soft, but still retained their shape and a bit of crispiness. We got through most of it that night, but I've been enjoying the leftovers reheated with ice cream. Or on their own.

An Explanation

Despite my best intentions, I haven't been blogging nearly as frequently as I'd like in the past couple of months. Part of this is due to poor light for photos and lack of interesting dinners, but the main reason has been this:

I was made redundant in the summer, annoyingly at an early enough point in my contract to not qualify for any payoff. As Edinburgh is a financial centre, the labour market here is flooded with unemployed bank staff with a several years experience under their belt. No one wanted a recent graduate with only a year or so of temping, when they could get someone more experienced for the same price. At the other end of the scale, minimum wage jobs weren't interested as I was obviously overqualified. So, seeing as no one else would employ me, I decided to employ myself.

I've spent the last few months endlessly steaming Christmas Puddings, taking food hygiene exams (credit pass - check out my cleanliness!), testing recipes and buying wholesale packaging. The first market I signed up to do lost its street closure licence, and the second market didn't manage to get a food licence granted. I looked in to the Edinburgh Farmers' Market, but the waiting list is long, its not really a feasible option for someone just starting out.

Eventually I found a Christmas market in the Grassmarket, and booked a stall. 10 hour baking sessions were followed by an early morning taxi the next day. I had too much stuff to carry myself, so the journey to the market also had to be incorporated in to T's journey to work. So I got to sit in a freezing marquee for 3 hours waiting for the market to open. On the third day I let someone watch my stuff while I repaired to Peter's Yard for some serious carbs.

Carrot Cake - The best seller.

Anyway, despite the cold and lack of sleep, I really enjoyed it all! The first day, I just brought my favourite cakes. It was interesting to see which ones sold and which ones didn't. A version of Korova cookies went down well, as did a carrot cake with mascarpone and pecan icing, and salted caramel shortbread. Red velvet cake attracted a lot of attention, but didn't really sell. Cupcakes and Christmas puddings were Marmitey - people seemed to love them or hate them, but people who did love them were happy to buy them.

Chocolate cupcakes with ganache and vanilla buttercream.

The Sunday was quite busy, and I sold out with just a few minutes left before the doors closed. I'd had a lot of requests for gluten free items, so I made 2 banana breads, which sold so quickly. Peanut blondies went ok, but weren't as popular as I'd hoped.

Cardamom shortbread with Pistachios

On the final day, I mixed it up and took cardamom shortbread and gluten free lemon drizzle, as well as the past favourites of the salted caramel, carrot cake and banana bread. I almost sold out, so gave away the last few remaining bits to the other stall holders, rather than take them home.

The feedback was really positive, something I really needed as I haven't had much confidence in my cooking lately. I handed out lots of cards with my name and number, so hopefully I might get some commissions in the new year.

So that's my excuse for being a bad blogger...

Orange and Rosemary Shortbread

It's taken me ages to write this post, just because there has been absolutely zero daylight in Edinburgh to take pictures with. It's so depressing that there is still a month left where it will just get darker. The curtains are shut and the lights are on by about 3pm most days. So, prepare yourself for some very dodgy photos in the coming months, and I apologise for my shaky-cam poor lighting. Brace yourselves for winter.

Anyway.

I've been thinking about the Lemon Thyme biscuits I made earlier in the year a lot lately. I wanted to make them again, but they didn't seem suitable given the cold and dark. Christmas doesn't seem like a lemon time of year. Oranges and clementines are more festive feeling to me.

Orange and Rosemary Shortbread

I swapped out the lemon zest for orange, and finely chopped a couple of sprigs of rosemary. I rolled the dough thicker than I would normally. It seems more appropriate to have a massive hunk of shortbread rather than a daintily thin slice. For some of the larger biscuits, I made a hole in the top so it could be used as a tree decoration.

Orange and Rosemary Shortbread Tree Decorations

The shortbread was crumbly and buttery, and the orange flavour shone through. The rosemary wasn't very strong, so added a pleasant herby aftertaste rather than a massive kick. I decorated the biscuits with an egg white wash and a sprinkle of granulated sugar, to create a frosty effect. Without the sugar topping, it was a quite grown up, but the extra sweetness made the appeal more universal, so perhaps more suitable for feeding to less refined palates! They are incredibly moreish though, so watch out...

Orange Shortbread with Rosemary
Makes lots

225g unsalted butter, softened
150g granulated sugar
zest of 1 orange
1 tsp salt
2 tsps finely chopped rosemary
1 egg, separated (save the white for the glaze)
275g plain flour
2 tbsps orange juice

GLAZE
Granulated sugar

1) Cream together the butter and sugar until light and fluffy.
2) Add in the orange zest, salt and rosemary, combine thoroughly.
3) Separate the egg, saving the white for glazing. Add the yolk into the biscuit dough mix.
4) Add the flour and orange juice. Once a dough starts forming, knead gently on a floured surface.
5) If the dough is sticky at this point, add more flour, a sprinkle at a time.Wrap the dough in clingfilm, and chill for at least an hour.
6) Preheat the oven to 180C, and line a baking sheet with greaseproof paper.Roll the dough out to 5mm thick, and cut circles out (I used a 2 inch diameter cutter). Keep gathering the scraps and re-rolling until you have about 40 biscuits.
7) Brush the biscuits with egg white, and then sprinkle with granulated sugar.
8) Bake for 15-18 minutes, until the biscuits are just turning golden brown at the edges.Cool on the tray for 1 minute, then move to a wire rack to finish cooling.

Madeleines

Last Christmas, I got a madeleine tin. I was excited to have such a one-purpose piece of kitchenalia, but there was a problem. The problem was, I had never really "got" madeleines.

Everyone else seems to be a madeleine fan, judging by how often I see them perched by tills in cafes, and they've cropped up at numerous markets I've been to lately. It's not that I didn't like them, but they always seemed a bit bland and lacking. I did take some comfort that Proust had to dip his in tea to get excited about them (and he wasn't really even getting excited about the madeleine itself, it was the memories it brought back. To me, madeleines remind me of going to my friend's house after school and having to feed her cats as she didn't like the smell of tuna.)

I felt bad about the pan though. It lived in a dresser with some wrapping paper and spare toiletries, before being upgraded to the middle shelf of the baking cupboard, albeit at the back. So, after making the Korova cookies the other day, I flipped forward a few pages in "Paris Sweets" and made some madeleines.

The recipe itself is fairly simple, and I upped the vanilla and lemon to squeeze a bit more flavour in to the madeleines. After resting the batter in the fridge, I carefully spooned 12 dollops of batter in to the shell holes on the tray, and put it in the oven for 12 minutes.

Fresh Madeleines

I was surprised at how high the madeleines rose (the left over batter, which I baked 2 days later, rose even higher. It was almost obscene). The rise was just enough to mirror the scalloping on the other side, so the madeleines were nicely symmetrical.

So now for the tasting. Had I just been eating bad madeleines all these years?

Well, yes and no. Madeleines straight out of the oven were a revelation. The inside was still soft, cakey, and a tad bland, but now it was paired with a crispy crust that was utterly moreish. The ones that managed to survive until the next day were not so great, with the crispy crust now replaced by a slightly chewier bit of bland cakeyness.

As the batter can last for several days in the fridge, I think from now on I'll be baking small batches to eat immediately. The recipe also has a couple of suggestions for different flavours, the Earl Gray variation certainly sounds intriguing!

Italian Bread

After taking T's brother and his girlfriend to a couple of restaurants over the long weekend, we decided that Saturday night should be a bit quieter (and cheaper!). We decided on a games night, with pizzas, beers, and perhaps even a bit of X-Factor thrown in.

I wanted to make something for people to nibble on, that was a bit more interesting than a bowl of crisps or nuts. Riffling through Leith's, I found a recipe for "Italian Bread". I'd also seen this post on Wild Yeast, which made me really want focaccia.

Italian Bread served with olive oil

The recipe itself is pretty quick to pull together, although the kneading time of 8 minutes is a bit of a killer if you are lacking in upper body strength. I mixed in a handful of chopped sun-dried tomatoes and some fresh basil, but rosemary, cheese or olives would also be tasty.

My two food fears are baking with yeast and deep-frying. Luckily this recipe didn't involve deep frying, but it did involve yeast. The last few times I've used yeast, I've seemed unable to get any rise out of it. However, on this occasion, an hour in a previously warmed oven seemed to do the trick.

Italian Bread flavoured with Sundried Tomatoes and Basil

I was initially a bit disappointed, as the bread was quite hard and crusty. It was still tasty, but it wasn't as soft as I was expecting. Left overnight, it softened up a bit, but still was a bit too tough and crusty for my liking.

Slightly too crusty.

I think if I was to make this again, I'd give the Wild Yeast recipe a go instead. It's fairly similar to the Leith's one, but the photos look less crusty so the small tweaks obviously make a difference.

Italian Bread (Leiths Cookery Bible)
Makes 1 large loaf

30g fresh yeast (I used a 7g sachet of quick yeast)
225ml warm water
450g strong flour
2 tsp salt
4 tbsp olive oil
coarse salt to sprinkle over the top

1) Dissolve the yeast in the warm water.
2) Put the flour and salt in a large bowl and make a well in the centre. Mix in 2tbsp of the oil and the yeast mixture.
3) Once a dough in formed, knead well for 8 minutes. (After kneading, I added a handful of sundried tomatoes and some chopped basil.)
4) Roll the dough out until it is about 2cm thick. Place on to a greased baking sheet and cover with greased clingfilm.
5) Leave the dough to rise in a warm place until it is soft and fluffy looking. Preheat the oven to 200C
6) Make some indentations in the dough with your finger, and drizzle over the last 2tbsp of oil. Sprinkle over coarse salt, or you could use woody herbs like rosemary.
7) Bake for 20 minutes, then remove from the tray and bake directly on the oven rack for a further 10 minutes.

Korova Cookies

This is a bit of a landmark here - my 100th post! Although really two of them don't count as the introduction and links should be on pages rather than posts... but anyway. I have filled this blogger text box out 100 times. Who knew I was that dedicated!?

T's brother and his girlfriend are visiting us this weekend. I have a bit of a reputation amongst T's family for being a baker, so I knew I had to make something to welcome them, but at the same time I didn't want to do anything too crazy that they would feel obliged to eat. I settled on Dorie Greenspan's Korova cookies (sometimes also known as "world peace" cookies - the idea being that if these were handed out there would be no more need for war). How could anyone resist buttery chocolate biscuits studded with chunks of dark chocolate?

Korova Cookies

I made the dough for these the night before, and left it to rest overnight. It was hard to resist baking some of them straight away for a midnight snack. In between cleaning the flat, I sliced off 12 rounds and baked them. Within minutes, the flat smelt like melting chocolate. Obviously I had to check they were ok, and had eaten 2 while they were still warm. By the time T had picked up his brother from the station, I'd eaten 7 of the of the 12 I'd baked. In the introduction, Dorie warns you not to make them when you are alone, and she is right. They are dangerously addictive.

Crumbly and crispy

So I baked another batch, and it came out of the oven just as T and his brother came through the door. They are crispy and just chewy when cool, but when they are warm, the crumbly biscuit and the gooey chocolate are sublime. The hint of salt and the dark chocolate also make them a little more grown up than your average cookie.

If you like the sound of these, Deb of Smitten Kitchen has already typed the recipe up rather well.

Cappuccino Cupcakes

I decided that making the millionaire shortbread from "Red Velvet & Chocolate Heartache" was not a good test of the book, as it is about the only recipe in there that doesn't use some kind of vegetable in place of butter. The anthropomorphic descriptions in the book are not particularly useful, so it took me a while to decide on the cappuccino cupcakes with sweet potato.

Cappuccino Cupcakes (with Sweet Potato)

After creaming eggs and sugar, finely grated sweet potato is mixed in. The other main difference between this recipe and a standard cake is that the flour is replaced by rice flour and ground almonds, making this gluten free as well as fat free (I know there are fats in nuts, eggs and sugar, but there isn't the massive hunk of butter that starts off most cake recipes).

Before baking, the batter tasted more like carrot cake than coffee cake. Even though I'd added more coffee essence than the recipe suggested, the flavour was quite weak. After baking, I tried one of the cakes without any icing. Although the coffee flavour was still weak, the cake was moist and fluffy, and the sweet potato had melted away. I was quite impressed that such a healthy set of ingredients could produce such a good example of cake.

The suggested icing was a modified buttercream - 1 part butter, 1 part mascarpone and 4 parts icing sugar. Again I put in a bit more coffee essence than recommended to ensure that the icing made up for the lack of coffee flavour in the cake. While I like the creamier texture that mascarpone adds, I find that it produces quite a loose icing, which doesn't pipe as well as plain buttercream. I tried to practice icing roses on the top of these cakes, but as the mixture wasn't stiff enough they collapsed a little. I think my technique is improving though.

Cappuccino Cupcake with "Rose" Icing Pattern

I am generally not a fan of "fun-free" food, but these were quite impressive. I don't think I'd make them regularly for myself, but as I know a few people who are watching their weight or gluten intolerant, it's good to have a recipe to suit them too.

Cappuccino Cupcakes (Harry Eastwood - Red Velvet & Chocolate Heartache)
Makes 12

2 eggs
160g caster sugar
200g peeled and grated sweet potato
100g rice flour
100g ground almonds
2tsp baking powder
1/4 tsp salt
3tbsp coffee essence

Icing
50g unsalted butter
200g icing sugar
50g mascarpone
2tsp coffee essence

1) Preheat the oven to 180C, and line the muffin tray with paper cases.
2) Whisk the eggs and sugar until pale and fluffy. Whisk in the sweet potato, followed by the rice flour, grated almonds, baking powder and salt. Finally stir through the coffee essence.
3) Fill the cases and bake for 20 minutes. The cakes may look a bit like muffins at this point but don't worry.
4) While the cakes cool, whisk the butter for the icing until it is smooth. Then add 100g of the icing sugar and beat in to the butter to form a thick paste. Whisk for longer than you think you need as it is vital the butter and sugar are properly combined.
5) Add the mascarpone, coffee essence and remaining 100g of icing sugar. Mix with a spoon until you get a smooth icing (don't use the electric whisk here, it'll destroy the texture of the mascarpone.) Keep the icing in the fridge until you are ready to use it.
6) Once the cakes are cool, top them with the icing.

I'm keeping my cakes in the fridge, as the mascarpone won't survive at room temperature very long. However, if you plan to eat these within a day or so, they should be fine to store in a normal cake box.

Daring Baker's October - Macarons

I first discovered the macaron in March 2008, when I went to to visit H, who was doing her year abroad in Paris. We went to all the usual places, and eventually ended up in Fauchon. H told me I should get the lemon macaron. I did. It was yummy. I've considered making them at home a few times, but every time I searched for a recipe I was put off by how many results I got saying that they were tricky.

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe. So now I couldn't put off macarons any longer.

My first attempt failed miserably. I overwhipped the batter and it was too runny to form any kind of shape. It was still tasty though.

The second attempt was a little better. I had some freeze dried raspberries after my mum found somewhere online that sold "home-sized" portions instead of wholesale. I crushed these up to make a powder, and mixed this in to the batter. It was a lovely creamy white with flecks of raspberry powder in it, and piped easily in to rounds. I dried the rounds in a low oven as suggested, and was pleased to see the beginnings of some feet on my macarons!

However, I found the 7 minutes cooking time suggested in the recipe to be too long, and my macarons went too brown. I sandwiched them with raspberry buttercream (also made with powdered raspberry). While these macarons had the chewiness of a proper macaron, they didn't have the smooth, crisp shell.

Raspberry Macarons with a tiny foot!

So on to the third attempt! This time I used lime zest, and a drop of green gel colouring. I sieved the almonds and sugar twice to make sure it was superfine (although I think if I had a food processor and could have ground the nuts even more it would have been better) and folded the mixture carefully. I watched the macarons like a hawk to ensure they didn't brown (although a couple at the back of the oven still did a little).

Lime Macarons and Fauchon Mug

As it was late, and I didn't have enough time to cool and reheat the oven for drying the second batch, I experimented a little. I left the tray of piped macarons in the oven overnight, once the temperature had dropped below 90c, then baked them this morning for 5 minutes. These ones are the smoothest, but they don't have a foot or a crispy shell! Curses!

What they lack in aesthetics they somewhat make up for in taste.

I sandwiched these with lemon curd, which gives them a good citrus hit. They taste ok, but they need a lot more work. However, the process was easy enough that I'll give macarons another go sometime soon.

Lemon Sundae

Generally I am fairly organised in the kitchen, and like to have all my ingredients and equipment out before I begin. I found some lemons in the cupboard that were on their last legs, so I decided to give a recipe for lemon biscuits a go. As I'd never tried this recipe before, and it looked a bit tricky, I went super-overboard on the mise-en-place. As well as getting my ingredients out, I pre-weighed them all, and left them out for a couple of hours to reach room temperature.

To cut a long story short, despite the extreme prep, it was an unmitigated disaster. What were meant to be crunchy little lemony biscuits turned into a big old cakey mess that was stuck to the baking tray. My first thought was to bin the whole thing, but it seemed such a waste. When I was a child, any leftovers were greeted with a remark about starving Africans, so throwing food away just makes me feel guilty. Instead, I chipped it off the baking tray and made the rest of the lemons in to some yummy lemon curd.

Lemon Sundae

It might not be very sophisticated, but the cake/biscuit fail crumbs, mixed with the fresh lemon curd and some plain yoghurt was delicious. The thing I really like about cooking is that you can be creative. As well as trying out different flavours and presentations, if something goes wrong it's usually salvageable if you are a bit creative. In this case, I liked the way the sweet biscuit, the sweetly tart curd and the plain yoghurt balanced each other out. The biscuits on their own were a bit tooth-hurtingly sweet anyway.

I love lemon curd

I might give the biscuits another go, or I might just content myself with eating this for breakfast for the next few days. Who needs a balanced diet when you can have cake sundaes?

PS - Check out the ridiculously loud coasters I bought in Russia!

Millionaire Shortbread with Salted Caramel

When I was at primary school, my class was selected for an academic survey. We had to fill out a questionnaire detailing our parents' level of education and various other lifestyle questions. I guess this was then correlated with our academic achievement to see if certain households were more likely to produce academically successful children than others. The reason I still remember this is that we had to write down how many books were in our house. I lost count after about 250.

My mum loves books, and sometimes buys random books just because she likes the look of them. She also has a magic ability to find books on special offer or discounted, and she recently sent me Harry Eastwood's "Red Velvet & Chocolate Heartache" as she was concerned that I eat too much cake!

Chocolate And Salted Caramel Squillionaire

There were quite a few recipes that appealed, but as I had a tub of caramel sitting in the fridge already, I decided to make the "Chocolate and Salted Caramel Squillionaire", which I then realised was the only recipe in the book that didn't contain vegetables. Oh well.

The addition of golden syrup to the biscuit base gave it a nice toffee flavour, and baking the base before adding the caramel and chocolate made it super crispy. I did think there was a bit too much biscuit base though, next time I would probably only use 250g instead of 300g of digestives.

I also liked using the salted caramel and really dark chocolate topping, as it counteracted the sweetness of the caramel and the base. They're a little bit more grown up than the usual millionaire's shortbread. Although the recipe says it makes 12, I cut mine in to 16 and they are still a decent size.

So yummy they make me lose focus...

I'm really excited to try some of the other recipes, although I agree with this review that the descriptions of the recipes can be rather annoyingly cutesy...

They don't last long.

Chocolate and Salted Caramel Squillionaire (Harry Eastwood - Red Velvet & Chocolate Heartache)
Serves 12

397g tin of condensed milk
100g unsalted butter (melted)
3 tbsp golden syrup
300g digestive biscuits
pinch of sea salt
150g very dark chocolate

1) Preheat the oven to 180C, and line a 22cm square brownie tin with baking paper.
2) In a large and sturdy pan, put the (unopened) can of condensed milk. Fill the pan with boiling water so the tin is completely covered. Boil for one hour, topping up the water as needed.
3) Meanwhile, put the melted butter and golden syrup in a bowl, and put it in the oven or in the microwave to melt the syrup and butter together. (Make sure the bowl is oven/microwave proof!) It won't take long, 5 minutes in the oven or 1 minute in the microwave.
4) Crush the biscuits, either with a food processor or by putting them in a plastic bag and whacking it with a rolling pin. Get them really crushed, so the mixture looks like fine sand.
5) Mix in the hot butter and syrup with the biscuits. It should now look like wet sand!
6) Push the biscuit mixture in to the tin, squashing it down with your hand or the back of a spoon. Prick the surface with a fork to let out any air bubbles, and then bake for 20 minutes until golden. Leave it to cool while the caramel finishes it's bath.
7) Carefully remove the tin from the boiling water, and open it. Mix in a pinch of salt, and then pour it over the biscuit base, making sure it spreads out to cover the whole base. Put it in the freezer to cool down for at least 20 minutes as you need the caramel to be set when you pour the chocolate over.
8) Melt the chocolate in a bowl over a saucepan of simmering water. Once it is thoroughly melted, pour it over the frozen caramel and biscuit base. Put it in the fridge to chill.
9) After the chocolate has hardened, cut in to portions and serve!

Afternoon Tea at the Underground Restaurant

I've been following Miss Marmite Lover's blog on hosting an illegal restaurant in her living room for some while, and had wanted to pay a visit for some time. Fate seemed to conspire against me, and although I made it to London a couple of times, other plans always got in the way.

Last weekend the Domestic Sluts were hosting a tea party at the Underground Restaurant. Last weekend I was free in the afternoon. I bought a ticket online, spent an hour on the TFL website trying to work out the best way to Kilburn without using the tube or overland (both of which were shut), put on my best tea dress and headed "underground"...

Like all good parties, as I approached the front door I could hear chatter and the clinking of bottles. I was a little nervous that I might be gatecrashing some random gathering, but it seemed I'd found the right flat after all.

Inside the flat, I settled on the balcony with a glass of kir royale. I got talking with some of the other guests, one of whom wondered why restaurants such as this were illegal. Thinking about it, running a home restaurant seems to be quite a bureaucratic crime - you'll get prosecuted for failure to pay business rates or submit to a hygiene inspection (but as guests are welcome in the kitchen once the food is done, the food hygiene standards are more transparent than most legal restaurants).

Some of the Domestic Sluts

After a suitable amount of mingling time, we settled at the tables for tea. We helped ourselves to a plate on sandwiches already on the table. There were Marmite sandwiches, and I'd never tried Marmite, so I went for one of them straight away. I'd been put off by the smell in the past, and was expecting to fall in the "hate it" camp. Surprisingly, I found Marmite completely inoffensive, and was totally ambivalent about it. I must be the exception that proves the rule.

Also on the table already was a big old plate of homemade scones and jam (no cream - this came later by which point I'd eaten all the scones. Oops.) which did not last long. We also had aga meringues which were shatteringly crisp on the outside, but ridiculously chewy on the inside. I used the cream to sandwich bits of meringue together, it was very good.

Full marks to all the waiting crew, who furnished us with almost endless pots of tea. They also brought round sundried tomato and anchovy tartlets, squash and feta parcels, hot buttered crumpets, carrot cupcakes, rum and ginger cupcakes (awesome) and orange biscuits. There were also chocolate macarons, which were absolutely delicious.

Kitchen Porn

All the food was homemade, and I went to the kitchen when things started winding down to have a nose around and meet Miss MarmiteLover herself. The kitchen wasn't overly big (which made the quantity of food that came out of it even more impressive), but it was a cook's kitchen. Here the Madeleine tin gets to sit brazenly on a shelf, while in my kitchen it's languishing at the back of a cupboard. I was seriously coveting this kitchen. I loved it even more as it featured my new favourite kitchen gadget - the Ikea steppy stool to allow short people to reach high cupboards! (Worryingly, it's advertised as a kid's item.)

The Steppy Stool

I wouldn't review the Underground Restaurant in exactly the same way I would a normal restaurant, as it's a completely different concept. I didn't mind not getting a choice of food, and I really liked talking to the random people on my table. Where else do you get to discuss American health care policy, Vivienne Westwood shoes and a dodgy Turkish boyfriend with strangers? It's much closer to a dinner party, and quite a civilised one at that.