Aaaaaaaaaaaaand we’re in! We have an oven that works! That tart up there is one of the first things I’ve baked here, and it didn’t burn on the bottom or anything. It’s all about the little victories, right?
A week and a half in, the kitchen stuff still hasn’t been unpacked. If you employ tunnel vision, you’ll find corners that are almost Pinterest-worthy – I couldn’t rest until I found a big jar to keep pasta in – but if you stop squinting you might spot a few still-wrapped plates, or a book that’s not quite in the right place. We’ve got our priorities sorted, though. The first time we came to the flat, we brought the essentials with us: kettle; mugs; teabags; and Hobnobs, always pronounced without the H. We moved the tea supplies in before we’d even been given the keys. [Read more]
As a natural ginger, I often find summer kind of tough – I’ve got skin that burns quicker than a slice of toast if I’m not careful, and would rather be caught in autumn drizzle than stuck in the stifling heat of midday sun bouncing off buildings. This used to mean a) browsing in supermarket frozen aisles for a long time, and b) clutching a Starbucks frappucino more frequently than anyone’s bank balance can really take.
Homemade iced coffees just weren’t the same, with the drink getting weaker with every drop of melted cube. Enter coffee ice cubes. Made with coffee stronger than what you’d actually drink, they stop your drink from losing its power. They do tend to be a little sticky – you can encourage them out of the tray by running the back of it under the tap before popping them out. Happy bank balance, happy inner thermostat.
Pick of the Week
Now Wimbledon is over, it’s time to break away from plain old strawberries and cream. You could go with a cake, or cookies, sure, but Kathryn at London Bakes has gone a step further to make these phenomenal balsamic-roasted strawberry margaritas. Balsamic strawberries, tequila, and lime – yeah, I’m gonna need a few of these.
I’m moving pretty soon, leaving behind our tiny flat for something further out of town and bigger, with a kitchen that isn’t so small that every meal is like a Chuckle Brothers episode.
We got lucky, I guess. We stumbled across a flat that we loved as soon as we stepped through the front door and the smell of new carpets hit our noses. That particular love might just be mine, but there’s nice tiles and a good sofa and enough space, finally, to have people over for dinner. There might even be enough room for my ridiculous collection of shoes.
Surprisingly delicious: black pepper cream cheese & fruit
It’s a well-known fact among friends that I’m a weird eater – one of the ladies I went on holiday with was frequently openly baffled by what I ate, although considering one of those experiments was mussels and chocolate sauce, you can hardly blame her. But the juxtaposition of sweet and savoury is one of the best things about pairing foods, as proven by maple syrup and bacon.
So when it comes to snacking, of course I follow suit. Black pepper (light!) cream cheese (so far I’ve seen it in Morrisons and Sainsburys) goes wonderfully with apple and strawberries, keeping that 3pm lull interesting as well as virtuous.
Tip of the Week – How to rescue “seized” chocolate
Seizing – or, to you and I, “Oh balls, the chocolate’s gone grainy” – happens when chocolate overheats or the cocoa powder in it absorbs water. You can bring it back for use in brownies or puddings by gently reheating it in a bain marie and adding 1 tsbp of vegetable oil, boiling water, or hot cream for every 175g of chocolate. No more sadly spooning gritty Green & Blacks into your mouth before dashing to the shops again.
This cake was borne of a feeling that told me, Yes, okay, it’s time to bake now, stop claiming lack of inspiration and just look around you. Eggs that supposedly went out of date days ago (still fine!), tubs of yoghurt, and a couple of limes. I desperately wanted to be back on the baking wagon right away; to be able to say, Whisk, whisk, fold, oven, done – victory! But my first attempt at this cake was honestly poor.
What’s the difference between greaseproof paper and baking parchment?
Baking parchment has been treated with silicone, so it’s non-stick, moisture-resistant and can handle high temperatures, which makes it great for baking. Greaseproof paper, on the other hand, isn’t non-stick or heat-resistant, but is fat-resistant, making it best for wrapping greasy foods such as baked goods and cheese.
Pick of the Week
It’s easy to get snowed under when browsing Pinterest by the hundreds of breads, cakes, and carefully styled homes shots, but Mel’s (The Faux Martha) doughnut board most definitely stands out among the white noise, and shows that the doughnut trend hasn’t passed quite yet.
You know how they say you should never go to the supermarket on an empty stomach? I’d like to modernise that a little: never go on Instagram on an empty stomach, or there’s a risk you’ll have doughnuts for dinner. I envy people who are capable of meal planning and then sticking to those plans. As a person who is totally at the mercy of whims and fancies, and often just forgets meals, the answer to What did you have for dinner, Hannah? is, on most weekdays, along the lines of Well, I forgot to eat, but I remembered eventually and had fish fingers, followed by jelly, and then some roasted carrots. It’s all kinds of embarrassing, but makes the victory all the more sweet when I pull together what my mother would consider to be a proper meal.
This time last week, I was waking up from a nap, with a pounding headache and a strange sense of home that contradicts everything I wrote about in my past post.
If you’re expecting this to be a romantic story about friendship and discussing deep issues under the stars…you’re going to be disappointed. At a friend’s place, we were far enough out of London to actually see the stars, but bank holiday Friday was a night of tequila shots and pizza, cookies baked at 1am and so many ridiculous stories that will become part of the lore of our group. The weekend has been the subject of a number of flashbacks throughout the week that have left me burying my face in my hands, half in laughter and half in disbelief. In short, it was excellent.