Fizz for the Festive Season

Nothing better on a damp November day than to think about the warm glow of Christmas and the festive fizz that can make you glow even brighter.

I came across two delicious drinks to serve our friends and family when perusing my November issue of the Waitrose Food magazine today.

I feel a Countdown to the Festive Season coming on ...

Day1    Festive Fizz

Two drinks to get us started today: Mulled Cider and Sloe Gin Martini.

Image: Ingrid's iPad with Hipstamatic via Waitrose magazine Nov 11

If you remember I showed you my sloes here and if you too have a gin mix maturing in your cupboard, this is a marvellous way to use it and treat your guests, who are unlikely to have tried it before (unless they read this blog of course).

Sloe Martini

• Mix 80 ml of sloe gin, from your distillery or Waitrose, with 40 ml of sweet vermouth in an ice filled mixing vessel.
• Strain this into 2 chilled martini glasses, garnish with lemon zest spirals. Serve it over more ice if you want to be really chill.

Mulled Cider

Image: Ingrid's iPad with Hipstamatic via Waitrose magazine Nov 11

• Mix 1 litre of dry cider with 250ml apple juice, 75ml of brandy, 100gram caster sugar, 1 cinnamon stick, 8 cardamom pods, 2 cloves, 1 star anise,  zest of 1 orange, 2 cm piece of fresh root ginger, peeled and cut into chunks. Add all the above into a large saucepan. 
• Stir over a gentle heat till the sugar is dissolved. Heat slowly until hot, but do not boil.
• Take the juice of 1/2 a lemon with it's zest and stir this in.
• Serve in thickish glasses and inhale deeply as you sip. Delicious.

Thanks to James Ramsden for the recipes via Waitrose Magazine, November 2011.

(Be sure to check out James' blog, a veritable feast awaits you there)

Back soon with more ideas to cook up during December.

Pass the Parsnips please

Two great things about being back in the Uk are being able to buy parsnips and watch chefs like Hugh Fearnley-Whittingstall. Neither Hugh nor parsnips made it to China.


So to celebrate one of my favourite cookbooks of this year;

here is Hugh's recipe for Parsnip and Ginger soup.
I made it for lunch today, perfect if it's feeling nippy in your neck of the woods.

Image: Ingrid at her table

Parsnip and Ginger Soup
500g parsnips, peeled and cut into 1cm cubes
1 large onion, finely chopped
2 cloves of garlic, finely chopped
5cm piece of ginger, peeled and finely chopped
Spices: 1/4 teaspoon of each- ground cumin, cayenne pepper
4 whole cardamom pods (or 1/4 teaspoon group cardamom)
800ml of vegetable stock ( I cheated and used Marigold vegetarian stock powder)
1 tablespoon olive oil
15g butter
up to 200ml of whole milk
Sea salt and black pepper

Let's get cooking:

1. Heat the olive oil and butter in a saucepan and sauté the chopped onion for about 10 mins, medium low heat.
2. Add garlic, ginger, cumin, cayenne and cardamom pods, stir for a couple of mins.
3. Add the chopped parsnips, swirl them around in the mix to coat with spices.
4. Pour in the stock, season with salt and pepper and simmer on a low heat for 15 mins, till the parsnips are very tender.
5. Cool the soup slightly and fish out the cardamom pods NOW. (It's too late once the blender gets going)
6. Puree till smooth with a food processor or stick blender.
7. Add some milk and taste for seasoning readjustments.
8. Warm soup gently through.
9. Take 2-3 tablespoons of almond slivers or pumpkin seeds (or both, as I did). Toast them in a dry frying pan (no oil) until just turning golden . Do not leave them for 1 second.
10. Warm your soup bowls, add the soup, swirl in a bit of yoghurt or cream and scatter the toasties over the top. Grind again with black pepper and you are in for a treat.

PS. Did anyone notice I am slipping behind with my promised 3 blogs a week? Phew well that's a relief.

Maybe this soup will help me warm up my post production.

Be back soon.

Loafing around

Actually I've been quite busy kneading away in North Norfolk.

Do you remember my long-winded attempt to create my own sour dough?
There had to be an easier way, so ..... I decided the best thing was to join Virtuous Bread for a one-day course in north Norfolk. What a lot I learned.
Rosie, our fab teacher, is in action below creating her wonderful artisan bread (which if you're living in London will set you back £4 a loaf).

Anyone interested in getting stuck in to some dough work should definitely contact her.

Among the many things I discovered, there is nothing like getting your hands covered in wet rye dough to really understand what making sourdough is all about.

 My fridge now has 3 different pots of gloop, so I'm never going to be stuck for a starter. They have varied characteristics, ranging in age from 1851, through to 2000 and my very own 2011 vintage.

"Beer and bread are the midwives of civilisation"

There are more than just crumbs on offer at this particular table!

What if .........?

What if you feel like you are stuck in a rut?

Leo at Zen Habits has written a great post on "The Rut, & the Way Out". 

This left me asking myself a few "What if?" questions this morning in bed & provided some much needed momentum.

Sometimes I have such a lack of motivation that lethargy just takes over. 

Setting goals etc is ineffective, telling myself to shake up doesn't work and all I can see is the mountain of things to do. 

Leo has a great starting point if you are at this same spot with me.

Ask yourself a few "What if?" questions. 

No action required just ask the the question.

 I tried that in bed at 6am today and these were my posers:

1. What if I decided to write in my journal every day for the rest of this month? Yes, I want to do this, I want to get back to writing creatively. No excuses. See I am doing this as I sit here.
2. What if I sew one stitch (minimum) everyday? I cleared my sewing table yesterday, so it's all set.
3. What if I did 5 minutes yoga every morning? Well, that is a bit more radical for me ... but I like the thought and it doesn't mean I have to do headstands.

Leo goes on to ask more scary "What if's?" such as:

"What if your life was a blank slate and you could fill it with only things you love?" and "What if you tossed out all your excuses?" and "What if you tossed out your to do list and only did one important thing each day before doing less important tasks?"

I find it helps being invited to think differently about my set ways.

If you want to go further, you should announce a major challenge. Just announce it.

Here goes:

 "I am going to challenge myself, Ingrid, to write and publish 3 blog posts a week for the next month."                                                                                  You'll know if I keep to it!

Saying it aloud creates a momentum and I feel committed.

Here is the blog that proves it - if you saw all the draft blogs I half write and never get round to publishing, you'd know how easy it is for me to leave things unfinished!

Hope you read Leo's post and hope it helps if you, too, are in a dip.

Me? I'm off to do 5 minutes yoga, no time like the present. Maybe later sew something for the table ... after all that is what this blog is supposed to be about.

D.I.Y. Garnish

Sipping a well deserved cappucchino at Carluccio's the other day, after a long walk on Hampstead Heath, I clocked the simple table decor of terracotta pots of coriander and rosemary.

Image: Ingrid's iPhone

It is a simply brilliant idea for the table at home ... D.I.Y. Garnish.
Family and guests simply nip or snip off as much of the herbs as they desire and add straight to their own dish. Could anything be easier or tastier?
Just pick up a couple of herbs in the supermarket and add them to pots, terracotta or otherwise and you are all set.
After the meal you may want to move the herbs to a windowsill for a dose of sunshine, if sun's rays do not stretch as far as your table. Of course all living plants need water too - obvious but strange how many times I seem to forget this basic fact!

Herbs for the table: coriander (cilantro to some), chives, rosemary, french parsley or oregano for starters.

Mosaic made with images from Martha

For a bit of fun add a little felt bird  or mouse!
But best to keep these herb pots inside if you don't want an unwelcome snail at your table.

Bringing home the Bacon

Let me take you on a little trip, through the narrow country lanes of mid Suffolk, to a shop that is almost good enough to eat.
 Our destination: Emmett's of Peasenhall.

Although it was my first visit, plenty of esteemed foodies like Rick Stein, Delia Smith and the late Queen Mother, no less, have extolled the merits of the delicious hams and bacons available here. Whether it is black cure, mild cure, orange cure or Christmas cure - all the pork comes from pigs that are reared outdoors, on one of four local Suffolk farms, and cured in-house. 

In fact, Emmett's have been curing hams and bacon on the premises for more than 200 years.

If you are not in the neighbourhood, don’t despair - the online shop will help you bring home the bacon with just a few clicks.

But ... be sure there is nothing to replicate the sensory delights of walking over the threshold of this quintessential English food shop. 
The tasting table that greets you is set with delicious tapenades, aromatic olive oils and chutneys to spice up your life. 

As we ventured further, we were in raptures over the giant 3kg slabs of chocolate - tasting it ensured  a sensible small piece made it home - had to leave the mega slab for another time.

But ... bacon was what we had come for and our sampler packs of lardons, sweet cure bacon and Suffolk ham have convinced us that from now on, Emmett’s is our default bacon source. I challenge anyone to not taste the difference, whether it is in a quiche lorraine with lardons or a sourdough bacon sandwich (both of which I cooked for the family in the days that followed). 

Be sure to allow time to sample the lunch menu on offer in Emmett's cafe - our Suffolk ploughman’s platter was delicious and introduced us to the heavenly date and lime pickle, from Sri Lanka no less. The enormous Emmett’s salad was bounteous and filled with every goody from the deli - ham, nectarine slices, olives, garlics, artichokes and fresh salad greens. (Good choice Alice and Astrid!) 

My Favourite buys:

~ Bacon lardons for your quiches, macaroni carbonara and soups for starters

~ Date and lime pickle for adding spice and zest to any cold plate

~ Promise you will not leave without indulging yourself with a small large piece of chocolate - up to you whether you plump for dark, milk or ginger filled.

Meeting Mark Thomas, the passionate owner and bacon guru, at the end of our visit was a special treat. Next time he has promised to show us the smokehouse where all the curing and smoking action happens.

With Christmas on the horizon you can order hampers or sampler packs as delicious gifts to make yourself or someone else  very happy. Or maybe drop a hint to someone close to you about your Christmas stocking this year!

Click here to view Emmett's catalogue

Remembering Steve

Image: Getty Images

"Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do. If you haven't found it yet, keep looking. Don't settle."
Steve Jobs, 1955 - 2011

Steve Jobs and Apple have had a huge impact on my life. From the first time I used a Mac computer back in 1992 I was a devotee. Starting with a LC computer and a memory of 40 megabytes, our basket of Apple's has grown and enriched our lives. 

Thanks Steve for all the creative possibilities you have brought to our family. 

If you have time do listen to Steve's 2005 commencement speech at Stanford - it says so much about the man and how he made a difference.

Four weeks to make a loaf

Ever thought about making sour dough bread?

It is a whole year since I bought the delectable Bourke Street Bakery recipe book, but the many pages of instructions on how to make a sour dough starter left me a non-starter. In my naiveté, I had imagined the stages would be: buy the book, make a yeasty mix, wait a couple of days and then have sour dough bread for ever more. How wrong I was!

Always on the look-out for a shortcut, I searched in earnest for a starter that I could buy instead of the four week long slog involved in creating a sour dough from scratch.

If I lived in the US, it would have been easy to spend $12 and have a starter mailed to me, but here in the UK I found just one vendor, and their website said they were on holiday for 3 weeks and could not send starter dough out till September.

Being impetuous,  I reached for the Bourke Street Bakery book again and decided that it couldn't be that difficult, so why not give it a go.
To cut a long story short, that was 4 weeks ago.

After an "intensive pregnancy", during which my sour dough grew vigorously, it finally gave birth to triplets. Making their debut... my home baked, Suffolk sour dough loaves.

Image: Ingrid's iphone

The unbiased verdict of the extended family and friends was a reassuring "delicious".

But I am still shell-shocked at how much work was involved. It's like feeding the dog: done daily or else there are complaints.

Image: Ingrid with iPhone and Strip designer

Back in August I started with one bowl, a packet of organic flour and filtered water.
Now, four weeks later I have loaves, a four-week old wild yeast starter begging to be fed and a family waiting for a new loaf.
If anyone is keen to try this for themselves I can supply the starter but you will had to come and collect it!

The basic principle is that by mixing strong flour and water together you can capture wild yeasts that are floating around in the air. Having captured your wild yeasts, you need to feed them daily with more flour and water.
This will double the size of your mix EVERY day. So after four days you either have to bin the excess or make sour dough pancakes (which are delicious).

This process is repeated on a daily basis for THREE weeks. After two weeks I nearly got in the bin...
And just when my flour was running low, I realised that the "greedy monster" had to be fed three times on the final day to make it strong enough to raise the dough.

Four hours after the last feed, it had to be knocked down, then placed in a fridge for 12 hours to retard it before taking it out and activating it again. Poor dough didn't know whether it was coming or going ... and neither did the baker.

The upshot is I have decided to go on a one-day course at The Virtuous Bread - there has to be an easier way to get my sour dough started!

If you have baked with sour dough and have any tips for a novice, I would love to hear from you!

Best cupcakes ever

If you can't watch BBC television - you are missing a real treat. In fact I would venture to say, "You are missing the best show ever"...The Great British Bake Off.

I am so happy to be in England now that Series 2 is showing. 

To ease the distress of having to wait one whole week for the next episode, we started searching online for ways to keep baking feeling going. 

The Bakewell tart cupcake recipe ticked all the boxes for our first attempt from the BBC website.

Holly Bell inspired us to try her recipe, albeit our way - with less than perfect icing (sorry Holly).

Holly and Janet are my favourite contestants - hope they stay in till the final.

It was love at first taste. 

These Bakewell tart cupcakes are the easiest and tastiest we have ever made.

 Alice and Louise carefully scooped out a little hole in the centre, to be able to drop a tiny dollop of raspberry jam. Tilly was on hand to eat every little crumb that was removed - and let them know if they were not quick enough to supply her.

Twelve cupcakes quickly disappeared

Here is Holly's recipe with a couple of changes :

Raspberry Bakewell Tart Cupcakes

The mix:

75g margarine - at room temp

75g butter- at room temp

150g caster sugar

100g self-raising flour

3 free range eggs- at room temp

1 teaspoon baking powder

60g ground almonds

1 Tbsp milk

After baking:

good quality raspberry jam

Icing:

200g icing sugar

2-3 Tbsp lemon juice

12 raspberries

How to:

1. Preheat oven to 180C/350F/Gas4. Use paper cases in a 12 hole muffin tin.
2. Cream the margarine and butter in a bowl till light and fluffy. (I thought this was a typo as I always have creamed butter and sugar together first - but now I think this makes the cupcakes extra light)
3. Add the rest of the ingredients and mix well until combined
4. Spoon the mixture into the cases - just half full. Bake for 15-20 mins. They will be golden brown and when tested with cake skewer, it comes out clean when they are ready.
5. Remove from oven, cool on a wire tray and try to resist for 10 minutes.
6. Use an apple corer and a tiny teaspoon to carefully remove a plug from the centre of each cupcake. Fill the hole with good raspberry jam.
7. Make the icing by sifting icing sugar into a bowl and stirring in the lemon juice. Carefully spoon it onto the top of each cake and try to cover the top of each cupcake neatly. (I failed to do this to Holly's standards, but will try harder next time)
8. Add a fresh raspberry onto the centre of each cupcake and enjoy!

Info for other GBBO junkies:
Be sure to read Red, Red's blog on cupcakes.
For info on the contestants: Maison Cupcake
Holly's blog
Mary-Anne's blog
Jo's blog
BBC food blog
Miranda (from series1)
Jason's blog

Need the book?

Available at Amazon

Want to watch the show from outside the UK? Find the link here

Let me know if you get hooked on it too.

Sloe Pickings

The hedgerows around our house are offering us the double pleasure of blackberries and sloes at the moment. 

Don't let these blueberry lookalikes fool you - they are not something to pick and eat from the bush... far too bitter.

 But if you happen to have a litre of gin going begging, then it is simple to make a delicious liqueur with sloes. If you start now, you can be ready to serve at Christmas. 

Image: Ingrid

Recipe:

1. Pick approx 500g of sloes from mid September through to October. Wash them.
2. Prick each sloe a couple of times with a needle. (This lets the juices out and the gin in.)
3. Find a glass jug or jar (which holds in excess of 1 litre)
4. Add the sloes, 220g of caster sugar and 1 litre of gin.
5. Stir/shake well and cover.
6. Leave in a dark place and shake/stir every other day for one week.
7. Now just shake once a week for 2 months.
8. Strain the liquid through a muslin cloth and pour into a sterilised bottle. 

Some people recommend leaving the sloe gin for a year but I don't have that much patience.

Christmas 2011 will hopefully see this on our table. You are welcome to drop by if you're passing.

Maybe I'll get another litre soaking in October and keep that for next year.

Image: Ingrid

Sloe Facts:

Sloes grow on the blackthorn bush, and are found in Europe, New Zealand and eastern North America

The fruits are best picked in late September and October, especially after the first frost. 

Image: Ingrid

Hope you can find some sloes to marinate or a local fruit to create a delicious tipple for the winter months. Love to hear if you do anything similar in your part of the world.