Saturday, February 28, 2009

CAKE me BAKE me MAKE me happy

Saturday at Rosie's...

and then there's the amazing poached egg with marmite smeared sundried onion bread.

hey presto.

xxx

Tuesday, February 24, 2009

CUP CAKE CULMINATION.

i am happy. i have mastered my cup cakes. here's the recipe for really fluffy and fine vanilla classics with sprinkle topping. once you can do these, you can do any of them.

CAKE INGREDIENTS:

115g really soft butter
180g caster sugar
3 organic eggs (makes them really lovely and yellow)
1/2 tsp vanilla essence
210g plain flour
1 small tsp baking powder
a pinch of salt
60ml full fat milk

preheat the oven to 180C and line a cup cake tin with paper cases (check out www.jane-asher.co.uk). using a hand held blender with a whisk attachment, or double pronged electric whisk, beat the butter so that it is really smooth. add the sugar, continuing to beat on a low setting. one by one add the eggs and then finally the vanilla. it will begin to look curdled but that's fine. now measure out the flour, baking powder and salt into a separate bowl. beat in the flour and milk, starting and finishing with the flour. it should form a really elastic and light mix. decant the mix into the cup cake cases leaving half a fingers depth for them to rise. you will have some left over as this makes about 18 so you will need to bake two rounds. place in the oven for 8-10 minutes, and then remove to a cooling rack until totally cold (if you ice when they are warm it will melt).

ICING INGREDIENTS:

1/2 pat of cream cheese
2 tbsp full fat milk
enough icing sugar to make a stiff mixture
1/2 tsp vanilla essence
multicoloured sprinkles.

again, using an electric whisk, beat the cream cheese and milk until really smoooooth. now sift in the icing sugar and vanilla essence until it is stiff and stands on end when the whisk is removed. stuff this into a piping bag and curl little flowers of icing around the top of each cake. sprinkle at your leisure and hand around with tea.

Wednesday, February 18, 2009

CUP CAKES ARE TAKING OVER


i spent the afternoon hunting cupcakes with zezi, and then went on to hanway street for guinness with raf. we culminated the soho tour with an earl grey martini at quo vadis (i'd highly recommend them, by the way). on my way to dinner, slightly tipsy, a curved through china town and found these AMAZING CAKES.... they are insane techno cakes and made my evening.





my cupcakes, albeit lemon cream cheese, weren't really a patch on their chinese relatives.

Monday, February 16, 2009

BAKING TIME AT THE ZOO. a tribute to oz


in honour of australian jaunts i've been baking cup cakes, and also making aforementioned puff pastry fry-ups (known to me as Paddo Pots). these make a great on the hoof breka and will definitely be reappearing on the Rosie's black board.




the first cup cakes were for valentines day, pink and fluffy, and the second for Monday motoring, cappuccino. added to this we had a new helper in the shop too. she's a bit small so needs a stool to wash up, but she's rather good at rinsing.

Monday, February 9, 2009

HOME AND FRESHER. time for lemon and ginger

Now i'm back from oz, i've got baking again. that's how i know i'm home.
so today i made a variation on Jamie's lemon cake, but i add crystalized ginger to the inside, and the topping.
what i'm really itching to do though, is try and recreate some australian cup cake delights...
so if anyone has a splendid recipe, send it my way.


And thanks to australia we've now got an even better and yet totally simple way of dressing rocket. at Fratelli (http://www.fratellifresh.com.au), where we went for lunch with the delectables Will and Adam, they add loads of finely grated parmesan into the olive oil and balsamic vinegar. this coats the leaves in a really delicious, salty and unctuous way. it's so delicious we've had it 2 nights in a row.

suck it and see. xxx

Friday, February 6, 2009

LETTERS FROM AUSTRALIA part 3



australian food seems to be all about high concept. whether it's 'a fish called paddo' (an up-market fish shop selling all kinds of asian marinaded fishes to eat in or take away or buy raw and cook at home yourself); or pub cha (pub food tapas style with loads of dumplings, dim sim, greens and money bags. so good we ordered twice) and then of course there's the cup cakes... literally everywhere. in every coffee shop, market and dainty window. some are flourless, some have passion fruit icing, and then some are ridiculously decorated with sprinkles and swoops of gaudy colour. i love it all. simple and effective concepts, making the the eyes pop to the point of painful delight and the taste buds tingle with anticipation.